CN103549371A - Method for lowering content of deoxynivalenol of soy-sauce hard liquor - Google Patents
Method for lowering content of deoxynivalenol of soy-sauce hard liquor Download PDFInfo
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- CN103549371A CN103549371A CN201310510268.5A CN201310510268A CN103549371A CN 103549371 A CN103549371 A CN 103549371A CN 201310510268 A CN201310510268 A CN 201310510268A CN 103549371 A CN103549371 A CN 103549371A
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- Prior art keywords
- deoxynivalenol
- soybean
- sauce
- sauce daqu
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- LINOMUASTDIRTM-QGRHZQQGSA-N deoxynivalenol Chemical compound C([C@@]12[C@@]3(C[C@@H](O)[C@H]1O[C@@H]1C=C(C([C@@H](O)[C@@]13CO)=O)C)C)O2 LINOMUASTDIRTM-QGRHZQQGSA-N 0.000 title claims abstract description 26
- 229930002954 deoxynivalenol Natural products 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 26
- LINOMUASTDIRTM-UHFFFAOYSA-N vomitoxin hydrate Natural products OCC12C(O)C(=O)C(C)=CC1OC1C(O)CC2(C)C11CO1 LINOMUASTDIRTM-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 33
- 244000068988 Glycine max Species 0.000 claims abstract description 32
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 abstract 4
- 239000002994 raw material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- -1 contains physics Chemical compound 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003013 cytotoxicity Effects 0.000 description 1
- 231100000135 cytotoxicity Toxicity 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000001779 embryotoxic effect Effects 0.000 description 1
- 231100000238 embryotoxicity Toxicity 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229930013292 trichothecene Natural products 0.000 description 1
- LZAJKCZTKKKZNT-PMNGPLLRSA-N trichothecene Chemical compound C12([C@@]3(CC[C@H]2OC2C=C(CCC23C)C)C)CO1 LZAJKCZTKKKZNT-PMNGPLLRSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Peptides Or Proteins (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for lowering the content of deoxynivalenol of soy-sauce hard liquor. According to the method, the aim of remarkably lowering the content of deoxynivalenol of soy-sauce hard liquor is achieved through mixing flour of weight which is 10-50% of the weight of cooked soybeans or bean meal, strains of weight which is 0.1-0.6% of the weight of the cooked soybeans or bean meal and soybean active peptide of weight which is 0.01-0.1% of the weight of the cooked soybeans or bean meal with the cooked soybeans or bean meal and carrying out liquor making. The method has the advantages that the existing liquor making processes are not changed, and the content of deoxynivalenol of soy-sauce hard liquor can be remarkably lowered by 23-36%.
Description
Technical field
The present invention relates to food fermentation technical field, be specifically related to a kind of method that reduces deoxynivalenol in sauce daqu.
Background technology
Soy sauce is China's traditional condiment, and the history of existing more than 2000 year, due to its unique flavour and local flavor, has now become one of flavouring indispensable on international market so far.China's high-salt dilute soy has higher edible safety, but its production process adopts multiple-microorganism to carry out solid-state and liquid spontaneous fermentation, therefore,, except physics, chemistry and the biologic contamination introduced by raw material, also exist many distinctive potential safety hazards.
Deoxynivalenol, is a kind of category-B trichothecene, has obvious cytotoxicity, embryotoxicity and teratogenesis.Deoxynivalenol generally pollutes the cereal crops such as wheat, corn, soybean, be considered to one of main natural toxin being present in head blight Wheat and barley, united state food and agricultural organization and the World Health Organization are defined as the most dangerous abiogenous food contaminant together with aflatoxin.Because the primary raw material of soy sauce is soybean and wheat, so deoxynivalenol can enter in finished product by raw material.At present, the degraded of deoxynivalenol mainly contains physics, chemistry and biology method.Wherein, Physical comprises cleaning, heating, ultrasonic wave, absorption etc.; Chemical method and biological methods all need additional chemical substance or microorganism.Because sauce daqu needs further fermentation, therefore should not adopt the physics methods such as cleaning.Meanwhile, chemical residual may affect soy sauce color, mouthfeel, and brings potential food-safety problem.Therefore, seek elimination or the biodegrading process of mycotoxin in effective soy sauce production process, improve the edible safety of soy sauce, for ensuring food safety and promoting economic development, tool is of great significance.
Summary of the invention
The object of this invention is to provide a kind of method that reduces deoxynivalenol in sauce daqu.
Of the present inventionly a kind ofly reduce the method for deoxynivalenol in sauce daqu and comprise: after 10% ~ 50% the flour, 0.1% ~ 0.6% bacterial classification, 0.1% ~ 0.6% the Soybean Peptide that are equivalent to soybean or dregs of beans weight are mixed, be evenly distributed on after boiling on soybean or dregs of beans and carry out making leaven of soy sauce.
In said method, described koji-making condition is: 1 ~ 4 day koji time, 25 ℃ ~ 35 ℃ of temperature, relative humidity 60% ~ 100%.
Described Soybean Peptide is prepared by the following method: soybean protein isolate with water with 1:7 ~ 1:9(w/w) ratio mixes, and 45 ~ 50 ℃, adopts papain or compound protease to be hydrolyzed under the condition of pH6.0 ~ 8.0; When degree of hydrolysis reaches 10% ~ 15%, enzyme goes out; Centrifugal, get supernatant; Supernatant is crossed the milipore filter of 3000 u, and filtrate freeze-drying obtains Soybean Peptide.
In above-mentioned preparation method, described in the enzyme bar that goes out be 90 ℃ ~ 100 ℃, keep 10 ~ 15min.
In above-mentioned preparation method, described centrifugal condition is 9000 ~ 10000r/m, centrifugal 10 ~ 15min.
In above-mentioned preparation method, the biologically active peptide that described molecular weight concentrates on 100 ~ 2000u accounts for the more than 70% of total nitrogen.
The present invention compared with prior art has the following advantages:
1, the present invention be take soybean protein isolate as raw material, by controlled enzymatic hydrolysis, obtains Soybean Peptide, and raw material sources are abundant, and product has no significant effect yeast making process.
2, the present invention is by adding biologically active peptide in yeast making process, promoted aspergillus oryzae propagation and metabolism, suppressed varied bacteria growing, under limited process conditions, significantly reduced Daqu in deoxynivalenol content.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
1, soybean protein isolate and water 1:7(w/w) mix, at 50 ℃, under pH6.5, with papain hydrolysis to degree of hydrolysis, be 12.5%, 95 ℃ and keep the 12min enzyme that goes out, the centrifugal 15min of 9000r/m, gets supernatant; Supernatant is crossed the milipore filter of 3000u, and gained soybean active peptide molecular weight concentrates on 100 ~ 2000u, accounts for 75.0% of soybean protein isolate total nitrogen.
2, with the weighing scale with respect to soybean, after the Soybean Peptide of 50% flour, 0.3% bacterial classification (Shanghai makes 3.042) and 0.1%, 0.3%, 0.6% is mixed respectively, being evenly distributed on the soybean after boiling, is 25 ℃ in temperature, under the condition of relative humidity 60%, koji is 3 days, obtains sauce daqu.As shown in Table 1, Cheng Quzhong deoxynivalenol content has reduced by 23.9% ~ 36.9% with respect to the control group that does not add Soybean Peptide.
?
embodiment 2
1, soybean protein isolate and water 1:9(w/w) mix, at 50 ℃, under pH8.0, with composite protease hydrolysis to degree of hydrolysis, be respectively 10.4%, 12.8% and 14.9%, 90 ℃ and keep the 15min enzyme that goes out, 10000r/m, centrifugal 10min, gets supernatant; Supernatant is crossed the milipore filter of 3000u, and gained soybean active peptide molecular weight concentrates on 200-2000u, accounts for respectively 74.5%, 76.2% and 78.4% of soybean protein isolate total nitrogen.
2, with the weighing scale with respect to soybean, after 10% flour, 0.1% bacterial classification, 0.3% above-mentioned Soybean Peptide are mixed, be evenly distributed on after boiling on soybean, 30 ℃ of temperature, under relative humidity 90% condition, koji is 2 days, obtains sauce daqu.As shown in Table 2, Cheng Quzhong deoxynivalenol content has reduced by 30.0% ~ 33.9% with respect to the control group that does not add Soybean Peptide.
Table 1 Soybean Peptide addition is on becoming the impact of deoxynivalenol in song
| Addition | Become bent deoxynivalenol content (μ g/g) | Reducing amount |
| Contrast | 0.2259 | – |
| 0.1% | 0.1720 | 23.9% |
| 0.3% | 0.1544 | 31.7% |
| 0.6% | 0.1424 | 36.9% |
The Soybean Peptide of the different degree of hydrolysis of table 2 is on becoming the impact of deoxynivalenol in song
| Degree of hydrolysis | Become bent deoxynivalenol content (μ g/g) | Reducing amount |
| Contrast | 0.2360 | – |
| 10.4% | 0.1653 | 30.0% |
| 12.8% | 0.1582 | 33.0% |
| 14.9% | 0.1560 | 33.9% |
Claims (7)
1. a method that reduces deoxynivalenol in sauce daqu, after it is characterized in that 10% ~ 50% the flour that is equivalent to soybean or dregs of beans weight, 0.1% ~ 0.6% bacterial classification, 0.1% ~ 0.6% Soybean Peptide to mix, be evenly distributed on after boiling on soybean or dregs of beans and carry out making leaven of soy sauce.
2. the method for deoxynivalenol in reduction sauce daqu according to claim 1, is characterized in that described bacterial classification is aspergillus oryzae shanghai brewing 3.042(
aspergillus oryzae).
3. the method for deoxynivalenol in reduction sauce daqu according to claim 1, is characterized in that described koji-making condition is: 1 ~ 4 day koji time, 25 ℃ ~ 35 ℃ of temperature, relative humidity 60% ~ 100%.
4. the method for deoxynivalenol in reduction sauce daqu according to claim 1, it is characterized in that described Soybean Peptide prepared by the following method: soybean protein isolate with water with 1:7 ~ 1:9(w/w) ratio mixes, 45 ~ 50 ℃, under the condition of pH6.0 ~ 8.0, adopt papain or compound protease to be hydrolyzed; When degree of hydrolysis reaches 10% ~ 15%, enzyme goes out; Centrifugal, get supernatant; Supernatant is crossed the milipore filter of 3000u, and filtrate freeze drying obtains Soybean Peptide.
5. the method for deoxynivalenol in reduction sauce daqu according to claim 4, is characterized in that the described enzyme condition of going out: 90 ℃ ~ 100 ℃, keep 10 ~ 15min.
6. the method for deoxynivalenol in reduction sauce daqu according to claim 4, is characterized in that described centrifugal condition: 9000 ~ 10000r/m, centrifugal 10 ~ 15min.
7. the method for deoxynivalenol in reduction sauce daqu according to claim 4, is characterized in that the molecular weight of described Soybean Peptide concentrates on 100 ~ 2000u, and Soybean Peptide accounts for the more than 70% of soybean protein isolate total nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510268.5A CN103549371B (en) | 2013-10-25 | 2013-10-25 | A kind of method reducing deoxynivalenol in sauce daqu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510268.5A CN103549371B (en) | 2013-10-25 | 2013-10-25 | A kind of method reducing deoxynivalenol in sauce daqu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103549371A true CN103549371A (en) | 2014-02-05 |
| CN103549371B CN103549371B (en) | 2016-04-13 |
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|---|---|---|---|
| CN201310510268.5A Active CN103549371B (en) | 2013-10-25 | 2013-10-25 | A kind of method reducing deoxynivalenol in sauce daqu |
Country Status (1)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010010338A (en) * | 1999-07-19 | 2001-02-05 | 김영환 | Hardware resorce recognition controller and method of control system for communication |
| US6465037B1 (en) * | 2000-02-29 | 2002-10-15 | Protein Technologies International, Inc. | Process for producing a novel soy functional food ingredient |
| CN101297690A (en) * | 2008-06-13 | 2008-11-05 | 华南理工大学 | Method for improving prolease activity of sauce daqu |
| CN102429207A (en) * | 2011-10-27 | 2012-05-02 | 华南理工大学 | Method for preparing soy sauce which is rich in gamma-aminobutyric acid |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
-
2013
- 2013-10-25 CN CN201310510268.5A patent/CN103549371B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010010338A (en) * | 1999-07-19 | 2001-02-05 | 김영환 | Hardware resorce recognition controller and method of control system for communication |
| US6465037B1 (en) * | 2000-02-29 | 2002-10-15 | Protein Technologies International, Inc. | Process for producing a novel soy functional food ingredient |
| CN101297690A (en) * | 2008-06-13 | 2008-11-05 | 华南理工大学 | Method for improving prolease activity of sauce daqu |
| CN102429207A (en) * | 2011-10-27 | 2012-05-02 | 华南理工大学 | Method for preparing soy sauce which is rich in gamma-aminobutyric acid |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
Non-Patent Citations (2)
| Title |
|---|
| 王娅琴: "《CNKI中国学术文献网络出版总库》", 25 November 2011, article "酱油中脱氧雪腐镰刀菌烯醇的检测及其在酿造过程中的演化规律研究", pages: 33-37 * |
| 罗龙娟: "《CNKI中国学术文献网络出版总库》", 28 November 2011, article "不同制曲和发酵工艺条件对高盐稀态酱油品质的影响", pages: 23-32 * |
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| CN103549371B (en) | 2016-04-13 |
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