CN102342485A - Application of compatible solute in high-salt dilute soy sauce fermentation - Google Patents
Application of compatible solute in high-salt dilute soy sauce fermentation Download PDFInfo
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Abstract
The invention discloses application of a compatible solute in high-salt dilute soy sauce fermentation. The compatible solute is one or more of glycine betaine, glycerol and trehalose. Adding the compatible solute into soy sauce mash fermented by high-salt dilute soy sauce, and adding the compatible solute into the soy sauce mash or soy sauce mash when the soy sauce mash or soy sauce mash is put into a tank or within 30 days after the soy sauce mash or soy sauce mash is put into the tank. According to the invention, by adding the compatible solute, a protection effect is provided for fermentation microorganisms or enzymes under a high osmotic pressure environment, and the high osmotic pressure resistance of the fermentation microorganisms or enzymes is improved, so that the conversion rate of protein and the yield of amino nitrogen are improved, the fermentation period is shortened, and the flavor of soy sauce is improved; the invention effectively improves the protein conversion rate in the fermentation of the high-salt dilute soy sauce and obviously shortens the fermentation period.
Description
Technical field
The present invention relates to fermentation technical field, be specifically related to the application of compatible solute in the high-salt dilute soy fermentation.
Background technology
Flavouring is a key areas of China's traditional food industry, and is wherein typical with soy sauce again.Soy sauce originates from China, and with a long history, is the traditional condiment with distinct national characters.It has become indispensable a kind of important flavouring in people's daily life.Modern medicine study shows: it also has the nutrition and health care function except traditional seasoning effect, like effect such as anti-oxidant, anticancer, hypotensive.
Sauce fermentation technology mainly is divided into two kinds at present: high-salt dilute fermentation and low-salt solid-state fermentation.Wherein the soy sauce quality with the high-salt dilute explained hereafter is high again, and local flavor is good.But traditional high-salt dilute zymotechnique exists weak points such as long such as fermentation period, that utilization rate of equipment and installations is low, raw material availability and amino nitrogen yield rate are lower because technical merit and process conditions limit.The main cause that causes above weak point is because sauce unstrained spirits or sauce wine with dregs sweat are under the hyperosmosis environment, to carry out; Sodium chloride concentration in sauce unstrained spirits or the sauce wine with dregs reaches 18% or above (about 19 ° of B é); Ooze and coerce in the environment when fermentative microorganism, intrinsic or exogenous enzymes are in height, growth of microorganism metabolic capability and fermentative activity or enzymatic activity are suppressed, thereby cause fermentation time long; Matrix or substrate utilization ratio are low, and the amino nitrogen yield rate is low, production cost is high.Therefore how to shorten its fermentation period, improving protein utilization and amino nitrogen yield rate is the key technology that the industry presses for breakthrough.
The research of being devoted to solve high-salt dilute soy zymotechnique weak point at present is a lot, and many new technology are used in the zymotechnique of reality and promoted.As screen good salt tolerance microorganism fungus kind and be used for sauce fermentation, to improve the tolerance of fermentative microorganism to the hyperosmosis environment; Perhaps add high gravity fermentation microbial bacteria suspension or exogenous enzymes, with the nectar degree of raising fermentative microorganism or the activity of enzyme; Or utilize immobilization technology that fermentative microorganism or exogenous enzymes are embedded in the carrier, to weaken the inhibitory action of hyperosmosis environment to fermentative microorganism or exogenous enzymes.
But above-mentioned all methods still have weak point; Though as add high gravity fermentation microbial bacteria suspension or exogenous enzymes solution can be at certain hour or to a certain degree corresponding raising fermentation efficiency, the very fast inactivation of these microorganisms or exogenous enzymes under the hyperosmosis environment had both made and had utilized immobilization technology protection microorganism or enzymatic activity; Its action effect is still very limited; And can increase production cost, influence economic benefit of enterprises, be unfavorable for large-scale promotion application.Therefore, if fundamentally solve the problem that hyperosmosis environment bottom fermentation microbial metabolism ability is low or enzymatic activity is low, will strengthen the osmophilic ability of fermentative microorganism, intrinsic or exogenous enzymes, and can effectively reduce production costs again simultaneously.
Compatible solute (Compatible solutes); Also claim the osmotic pressure protective agent; Be uncharged small organic molecule matter under a kind of that be prone to dissolve, the physiological pH condition in research hyperosmosis environment, found during microorganism tolerance mechanism of people in recent years; It can be compatible with intracellular, and does not influence the major function of cell and normally folding of protein molecule, under hyperosmosis or low water activity environment, can in cell, run-up perhaps in cell, pump to very high concentration.The compatible solute of accumulation mainly contains amino acids, amino acid derivativges class, small-molecule peptide, methylamine class, sulfuric acid ester, polyalcohols in the microbial cell.And study more compatible solute at present is glycinebetaine, glycerine and trehalose etc.
Compatible solute to the protective effect mechanism of fermentative microorganism and enzyme is: under the hyperosmosis environment; Microorganism is through accumulation in cell or discharge compatible solute to alleviate the acute variation of moisture in the born of the same parents; With the osmotic pressure balance inside and outside the maintenance cell, the eubolism function of keeping cell is with movable.But the synthetic compatible solute of microorganism self is a process of power consumption relatively.When in external environment, having compatible solute, microorganism can absorb compatible solute from the external world through its movement system on cell membrane and get in the cell, and this has practiced thrift the energy consumption of cell under the hyperosmosis environment to a certain extent.
Summary of the invention
The present invention be directed to a kind of solution that the deficiency in traditional high-salt dilute fermented sauce technology proposes.Through in high-salt dilute sauce wine with dregs (or claiming the sauce unstrained spirits) sweat, adding a certain amount of compatible solute; Or add salt tolerant simultaneously and produce fragrant microorganism or exogenous enzymes; The survival rate that increases hyperosmosis environment bottom fermentation microorganism or enzyme is with active; To reach the shortening fermentation period, improve local flavor, improve the purpose of protein utilization and amino nitrogen yield rate.
The range of application of the compatible solute among the present invention simultaneously is not limited to high-salt dilute sauce unstrained spirits or the fermentation of sauce wine with dregs; Also can be applied to simultaneously during food under other hyperosmosis environment brewages; Such as low salt solid sauce, pickles, fermented bean curd, fermented soya bean, thick broad-bean sauce, pickles etc., all belong to the protection domain of this patent.
Compatible solute involved in the present invention mainly comprises one or more in glycinebetaine, glycerine and the trehalose.Use standard (GB2760-2011) according to food security national standard food additives; (food is used synthetic perfume to glycerine; FEMA numbering: 2525) and glycinebetaine (food is used natural perfume material; FEMA numbering: 4223) can be used as food and add in the food with spices, basic demand and the food of use that meets food additives is with the standard of spices, and security is higher; Trehalose also is a kind of safe and reliable natural carbohydrate; It is inner extensively to be present in many edible animals and plants of occurring in nature and microbial body, as in the daily edible mushroom class of people, seaweeds, beans, shrimp, bread, beer and the culture propagation food the higher trehalose of content being arranged all.So the compatible solute that the present invention selects above three kinds of generally regarded as safe or legal food additives is as the hyperosmosis protective agent.
Above-mentioned purpose of the present invention is achieved through following technical scheme:
The application of compatible solute in the high-salt dilute soy fermentation is when jar ferments on high-salt dilute sauce unstrained spirits or sauce wine with dregs, or adds the compatible solute of mass percent 0.1 ~ 0.3% in 30 days last jar of back; Said compatible solute is one or more in glycinebetaine, glycerine, the trehalose.
As a kind of preferred version, can be when adding compatible solute, also add mass percent and be 0 ~ 0.4% salt tolerant and produce the enzyme solutions of fragrant microbial bacteria suspension or 0.1 ~ 0.2%.
Further, it is in salt tolerant lactic acid bacteria, salt tolerant yeast bacterium or the salt tolerant acetic acid bacteria one or more that above-mentioned salt tolerant produces fragrant microorganism, and it is 10 that said salt tolerant produces fragrant microorganism final concentration
5More than the cfu/ml.
Further, above-mentioned enzyme solutions is one or more the solution in protease, amylase, cellulase, zytase, the galactosidase.
The application of compatible solute in the high-salt dilute soy fermentation comprises that (1) is prepared into song by conventional method.(2) Cheng Quyu salt solution (18%; W/v) process jar fermentation on sauce unstrained spirits or the sauce wine with dregs by 1: 2.0 ~ 2.5 mixed after evenly; When last jar or in jar back 30 days; Add the compatible solute of mass fraction 0.1 ~ 0.3%, or the salt tolerant that adds mass fraction 0 ~ 0.4% simultaneously produces the enzyme solutions of fragrant microbial bacteria suspension or mass fraction 0.1-0.2%.(3) drench oil every day once, continuous about 10 days.(4) leach hair oil during by 60-100 days when spontaneous fermentation.Get its total acid content of certain sample detection, amino nitrogen content and total nitrogen content.
The mensuration foundation of total acid and amino nitrogen: GB/T5009.39-2003.The mensuration foundation of full nitrogen: GB/T5009.5-2003.
Compared with prior art, the present invention has following beneficial effect:
(1) adds compatible solute in traditional high-salt dilute soy zymotechnique, effectively improve the osmophilic strain ability of fermentative microorganism, intrinsic or exogenous enzymes, thereby improve the metabolic capability of microorganism in the sweat or the activity of enzyme.
(2) characteristics of the present invention are through when the fermentation of sauce unstrained spirits or sauce wine with dregs; Different time adds compatible solute in sauce unstrained spirits or the sauce wine with dregs sweat; Being beneficial to the different fermentations stage produces the absorption and accumulation of fragrant microorganism; The inside and outside osmotic pressure of statocyte is realized fragrant microorganism or the protective effect of enzyme and the accumulation of corresponding tunning are produced in fermentation rapidly.
Description of drawings
Fig. 1 is the fuel-displaced middle total nitrogen content contrast of high-salt dilute soy fermentation test;
Fig. 2 is the fuel-displaced middle total acid content contrast of high-salt dilute soy fermentation test;
Fig. 3 is the fuel-displaced middle amino nitrogen content contrast of high-salt dilute soy fermentation test;
Fig. 4 is that total nitrogen content changes contrast in the high-salt dilute soy sweat;
Fig. 5 is amino nitrogen content contrast in the high-salt dilute soy sweat;
Fig. 6 is that total acid content changes contrast in the high-salt dilute soy sweat;
Fig. 7 is the fuel-displaced middle protein transform rate contrast of high-salt dilute soy fermentation test;
Fig. 8 is the contrast that residual enzyme is lived in sauce unstrained spirits or the sauce wine with dregs in the high-salt dilute soy sweat.
The specific embodiment
Come further to explain the present invention below in conjunction with embodiment, but embodiment does not do any type of qualification to the present invention.
Process song by conventional method, will become then bent and salt solution (18%, w/v) evenly go up a jar fermentation in the back by 1: 2.3 mixed; In the time of last jar, the artificial glycinebetaine that adds mass fraction 0.2%; Oil is drenched once every day in last jar back, and continuous 10 days, salt seal ferment then.When spontaneous fermentation leaches hair oil when each physical and chemical index reaches national standard.Get its total acid content of certain sample detection, amino nitrogen content and total nitrogen content.
Embodiment 2
Process song by conventional method, (18%, the even back of mixed of w/v) pressing 1: 2.3 is gone up jar and is fermented with salt solution then; In the time of last jar, the glycinebetaine of artificial interpolation mass fraction 0.2% and mass fraction are 0.2% salt tolerant lactic acid bacteria bacteria suspension, and salt tolerant lactic acid bacteria final concentration is 10
5More than the cfu/ml; Oil is drenched once every day in last jar of back, drenches salt seal ferment after oily 10 days continuously; When spontaneous fermentation leaches hair oil when each physical and chemical index reaches national standard.Get its total acid content of certain sample detection, amino nitrogen content and total nitrogen content.
Process song by conventional method, will become bent and salt solution (18%, w/v) evenly go up a jar fermentation in the back by 1: 2.3 mixed; In the time of last jar, the artificial glycerine that adds mass fraction 0.3%; Oil is drenched once every day in last jar of back, drenches salt seal ferment after oily 10 days continuously.When spontaneous fermentation leaches hair oil when each physical and chemical index reaches national standard.Get its total acid content of certain sample detection, amino nitrogen content and total nitrogen content.
Embodiment 4
Process song by conventional method, will become bent and salt solution (18%, w/v) evenly go up a jar fermentation in the back by 1: 2.3 mixed; When last jar, the artificial mass fraction that adds is that 0.3% glycerine and mass fraction are 0.2% salt tolerant yeast bacterium bacteria suspension, and salt tolerant yeast bacterium final concentration is 10
5More than the cfu/ml; Drench oil every day once, drench salt seal ferment after oily 10 days continuously.When spontaneous fermentation leaches hair oil when each physical and chemical index reaches national standard.Get its total acid content of certain sample detection, amino nitrogen content and total nitrogen content.
Embodiment 5
Process song by conventional method, will become bent and salt solution (18%, w/v) carry out fermentation test after even by 1: 2.3 mixed; Artificial simultaneously interpolation mass fraction is 0.2% glycinebetaine; Enzyme is lived in results of regular determination sauce unstrained spirits or the sauce wine with dregs.
The embodiment interpretation of result: can know that from Fig. 1 the hair oil total nitrogen content all is significantly increased than blank among each embodiment, increase rate is 20.96 ~ 37.09%.The hair oil total nitrogen content improves up to 7.3% than hair oil total nitrogen content among the embodiment 1 among the embodiment 2, and the hair oil total nitrogen content exceeds 7.59% than total nitrogen content among the embodiment 3 among the embodiment 4.
Can be learnt that by Fig. 2 the hair oil total acid content all has obvious increase than the total acid content of hair oil in the blank in each side's of enforcement example, increasing degree is 28.53 ~ 40.50%.The hair oil total acid content improves up to 5.13% than hair oil total acid content among the embodiment 1 among the embodiment 2, and total acid content exceeds 5.3% than hair oil total acid content among the embodiment 3 among the embodiment 4.
Can compare from Fig. 3, the amino nitrogen content of hair oil improves than having more significantly in the blank among the embodiment, and increase rate is 19.15 ~ 38.29%.Amino nitrogen content raising 13.10% among the amino nitrogen content comparative example 1 among the embodiment 2, amino nitrogen content is than having improved nearly 10.79% among the embodiment 3 among the embodiment 4.
Can compare from Fig. 4,5,6, each physical and chemical index content is all than the Zao state-set standard that reaches of blank control group among the embodiment; If be designated as fermentation ends with the index content in being up to state standards, full nitrogen index can shift to an earlier date at least 20 days and reaches standard-required among each embodiment; The amino nitrogen index than blank control group can shift to an earlier date at least 10 days up to standard; The total acid content index can shift to an earlier date about 10 days than blank control group and is up to state standards.
Can draw from Fig. 7, protein transform rate is significantly increased than blank control group among the embodiment, and increase rate is 6.11-10.41%.
Can know that from Fig. 8 the enzymatic activity among the embodiment 5 in sauce unstrained spirits or the sauce wine with dregs has obtained better protect, compares blank control group, enzyme is lived and is improved at least 30%.
Comprehensive above data analysis, each physical and chemical index of the soy sauce that brews among each embodiment all has raising by a relatively large margin than content in the blank.Shown in comparative test result; In the soy sauce brewing process, add accordingly as the protectant compatible solute of osmotic pressure; Can effectively improve each index content in the high-salt liquid-state brewing soy sauce, and the utilization rate that improves protein in the raw material has significantly shortened fermentation period more than 6.11%.
Claims (7)
1. the application of compatible solute in the high-salt dilute soy fermentation is characterized in that it being when jar ferments on high-salt dilute sauce unstrained spirits or sauce wine with dregs, or adds the compatible solute of mass percent 0.1 ~ 0.3% in 30 days last jar of back; Said compatible solute is one or more in glycinebetaine, glycerine, the trehalose.
2. according to the application of the said compatible solute of claim 1 in high-salt dilute soy fermentation, it is characterized in that when adding compatible solute, also add mass percent and be 0 ~ 0.4% salt tolerant and produce the enzyme solutions of fragrant microbial bacteria suspension or 0.1 ~ 0.2%.
3. according to the application of the said compatible solute of claim 2 in high-salt dilute soy fermentation, it is characterized in that it is in salt tolerant lactic acid bacteria, salt tolerant yeast bacterium or the salt tolerant acetic acid bacteria one or more that said salt tolerant produces fragrant microorganism.
4. according to the application of the said compatible solute of claim 3 in high-salt dilute soy fermentation, it is characterized in that the final concentration that said salt tolerant produces fragrant microorganism is 10
5More than the cfu/ml.
5. according to the application of the said compatible solute of claim 2 in high-salt dilute soy fermentation, it is characterized in that said enzyme solutions is one or more the solution in protease, amylase, cellulase, zytase, the galactosidase.
6. the application of the said compatible solute of claim 1 in the high-salt dilute soy fermentation.
7. the application during the food of the said compatible solute of claim 1 under the hyperosmosis environment is brewageed.
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Cited By (5)
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| CN102826660A (en) * | 2012-09-14 | 2012-12-19 | 江苏碧诺环保科技有限公司 | Compound permeation protective agent and application thereof |
| CN103320419A (en) * | 2013-05-24 | 2013-09-25 | 华南农业大学 | Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles |
| CN107853671A (en) * | 2017-11-24 | 2018-03-30 | 广东百家鲜食品科技有限公司 | A kind of soy sauce brewing method |
| CN112841599A (en) * | 2021-01-15 | 2021-05-28 | 江苏大学 | Method for simultaneously improving flavor and selenium content of soy sauce |
| CN115624165A (en) * | 2022-09-26 | 2023-01-20 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102826660A (en) * | 2012-09-14 | 2012-12-19 | 江苏碧诺环保科技有限公司 | Compound permeation protective agent and application thereof |
| CN103320419A (en) * | 2013-05-24 | 2013-09-25 | 华南农业大学 | Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles |
| CN107853671A (en) * | 2017-11-24 | 2018-03-30 | 广东百家鲜食品科技有限公司 | A kind of soy sauce brewing method |
| CN112841599A (en) * | 2021-01-15 | 2021-05-28 | 江苏大学 | Method for simultaneously improving flavor and selenium content of soy sauce |
| CN115624165A (en) * | 2022-09-26 | 2023-01-20 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
| CN115624165B (en) * | 2022-09-26 | 2024-04-12 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
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