CN103976291B - A kind of method reducing furans generation in fermented soya bean processing - Google Patents
A kind of method reducing furans generation in fermented soya bean processing Download PDFInfo
- Publication number
- CN103976291B CN103976291B CN201410151388.5A CN201410151388A CN103976291B CN 103976291 B CN103976291 B CN 103976291B CN 201410151388 A CN201410151388 A CN 201410151388A CN 103976291 B CN103976291 B CN 103976291B
- Authority
- CN
- China
- Prior art keywords
- soybean
- song
- soya bean
- furans
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of way reducing the production of furans in fermented soya bean processing in bean product.The present invention relates to comprise control soybean digestion time and temperature, fermentation time and temperature, make product after finished product dry.The present invention can reduce the content of furans in fermented soya bean processing significantly.
Description
Technical field
The present invention relates to a kind of fermented soya bean heat working technological process, particularly a kind of a kind of processing technology that can reduce its content in fermented soya bean, belongs to food processing technology field.
Background technology
Furans (Furan) molecular formula is C
4h
4o, is a Small molecular ring-type alkene ether with fragranced and low boiling (31oC), has high volatility and lipophilicity, easily passes through biomembrane and by lung or intestinal absorption, causes tumour or canceration in human body.International cancer research institution (International Agency for Research on Cancer, IARC) show that furans has obvious carcinogenesis to mouse, and furans (Furan) is classified as the 2B group that may make human carcinogen, from 2004, U.S. food Drug Administration (US Food and Drug Administration, etc. FDA) many scientific research institutions have detected pollutant furans and have also had anesthesia and weak spread effect from a lot of food through heating, headache can be caused after suction, dizzy, feel sick, vomiting, blood pressure declines, the symptoms such as respiratory failure, to liver, renal damage is serious.
Many researchs of publilc health management board of Sweden and Canada etc. have also discovered the potential carcinogenic danger of furans.In order to prevent the furans existed in food from causing potential consumption panic, in September, 2005 FDA make a plan prepare to go ahead with one's investigation furans in food exposure and further investigate its potential impact to human body.And abroad some researchers have carried out large quantifier elimination to the toxicology of furans in thermally processed foods, precursor substance, the aspect such as formation mechenism and detection method, and obtained certain achievement in research, and China's research is in this respect considerably less, only have seldom about the report of its content in food.
Fermented soya bean are a kind of traditional fermented bean products of China, be primary raw material usually, utilize the enzymolysis of aspergillus or bacterialprotease with soybean, decomposing soya-bean protein matter, when acquiring a certain degree, salt adding, with the method such as wine, drying, the vigor of inhibitory enzyme, delays sweat and makes.Can seasoning, also can be used as medicine.The manufacturing process that the processing of fermented soya bean utilizes usually is mainly hot-working, enzymolysis etc.Existing large quantity research finds that the difference of thermal processing method produces furans to varieties of food items and has obvious impact, comprises hot processing temperature, time.Investigation is made for the furans situation of commercially available 11 large based foods by this team, find that large bean food furans recall rate is 100.0%, and the content range of furans is at 59.5 ~ 210.7ng/g, belongs to furans and pollutes the highest food.How reducing its content of processed soybean food especially in fermented soya bean is the problem needing solution at present badly.
Summary of the invention
According in existing fermented soya bean process technology, the shortcoming that furans growing amount is higher, the invention provides following technical scheme:
Reduce the method that in fermented soya bean processing, furans generates, the method comprises the steps:
A) take soybean of fine quality, add water, control water temperature 20-30oC and soak 15 h-20 h;
B) pulled out by soybean, soybean atmospheric cooking 120 min ~ 150min, be cooled to 25 DEG C ~ 40 DEG C, the aspergillus oryzae of inoculation 0.1% ~ 1.0% soybean quality is cultivated, and turns over after song and cleans bacterium song, drain Yu Shui through secondary, must become bent;
C) then one-tenth song is admixed 65 DEG C of water to be incubated to water content about 45%, 45oC-60oC and to cover fermentation 48 h ~ 72 h, after seasoning and get final product.
For reaching better technique effect:
Choosing is fully ripe, epidermis without wrinkle, glossy, the soybean that particle is very large, full, particle size is basically identical, for subsequent use through sorting and impurity elimination.Add bubble beans, water temperature controls at 20-30oC, soaks 15 hours-20 hours, with beans expand, without elephant skin, without hard-core, feel energetically, skin of beancurd easily disengaging be advisable.
Inoculate 0.5% aspergillus oryzae.Plant when song stirs with ripe beans and want even rapidly.Constant temperature culture under 30oC, 22 hours visible white mycelia are covered with beans, bent material caking, product temperature rises to about 35oC, carries out first time and turns over song, rubs scattered beans and makes it loose, be conducive to conidial formation, and frequently exchange upper and lower bamboo dustpan position, make product temperature uniformity, 72 hours beans are covered with mycelia and yellow green spore can go out song.When washing song, one-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then water more than drip-dry, put into the square-bottomed bamboo basket being lined with cogongrass.
Step c becomes the step also having interpolation 4% soybean quality alcoholic strength more than 50% white wine to stir between Qu Jiashui and fermentation
Cultivate 72 hours in constant incubator in 30 DEG C ~ 40 DEG C after step b inoculation, within the 22nd hour, the 48th hour, turn over song respectively.
After step c, also comprise that fermented soya bean are dried to water content at 30-50 DEG C is 15 ~ 18%.
Conventional interpolation salt, brown sugar, toppings, vegetable oil can be added to improve mouthfeel during seasoning.
The invention has the beneficial effects as follows: the output that can effectively reduce furans in fermented soya bean process, food is safer.Products taste is good.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.
Aspergillus oryzae is purchased from Yiyuan Kangyuan Bio-Technology Co., Ltd., soy sauce koji essence, middle section 3.951.
HS-GC-MS calibration curve internal standard method detects analyzes its content:
1. prepare 25 g/mL furans/D4-furans standard reserving solution, 2.5 g/mL and 0.25 mL furans/D4-furans standard working solution, and its content is respectively 5, the standard serial solution of 25,50,125,250,500,800,1 000,1 200 ng.
2. head space condition
Ml headspace bottle temperature: 70 DEG C, the jolting of sample bottle low speed; Bottle heating equilibration time: 30 min; Quantitative loop temperature: 110 DEG C, transmission line temperature: 130 DEG C, bottle pressing time: 0.5 min; Sample strain (in the bottle of ml headspace bottle pressure) is set to about 103.4 kPa; Fill the quantitative loop time: 0.5 min; Quantitative loop equilibration time: 0.5 min; Sample injection time: 1 min; GC circulation timei: 30 min.
3. GC conditions
Chromatographic column: Agilent HP-PLOT Q quartz capillary chromatographic column (30 mm × 20 μm, m × 0.32); Injector temperature: 200 DEG C; Interface temperature: 250 DEG C; Heating schedule: initial temperature is 50 DEG C, rises to 200 DEG C with 10 DEG C/min heating rate after keeping 1 min, keeps 10 min; Carrier gas: high-purity helium, flow velocity is 1.0 mL/min; Split sampling, split ratio is 3:1.
4. Mass Spectrometry Conditions
Ion gun: high sensitivity electronics bombardment (EI) ion gun, electron energy 70 eV; Ion source temperature: 230 DEG C; Level Four bar I and II temperature: 150 DEG C; Scan mode: adopt Salbutamol Selected Ion Monitoring (MS1 SIM) to detect Furan Molecules ion m/z 68 and D4-Furan Molecules ion m/z 72 and fragment ion m/z 42; Solvent delay 10 min.
To furans (m/z 68) and D4-furans (m/z 72) peak area ratio drawing standard working curve.Its content is good in 5 ~ 1 200 ng scope internal linear, and linear equation is Y=1.0544X+ 0.1506, and coefficient correlation is 0.9993.With this, its content in this experiment is detected.
Embodiment 1
Selected maturation, epidermis without wrinkle, glossy, full grains, the uniform soybean of particle size, sorting removal of impurities.Weigh soybean, add bubble beans, water temperature controls at 20-25oC, soaks after 18 hours, and to add in open tank cooker boiling 2 hours, now, soybean is well-done.Dispersion is cooled to 35 DEG C, accesses the aspergillus oryzae of 0.5% soybean amount, stirs.Under 30oC, constant temperature culture is carried out first time and is turned over song after 22 hours, again turns over song after 48 hours, turns over evenly bent, terminates koji after 72 hours.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then water more than drip-dry, put into the square-bottomed bamboo basket being lined with cogongrass.Cheng Qu admixes 65oC hot water to water content about 45%, and the white wine (alcoholic strength more than 50%) adding 4% soybean amount stirs, covered plastic film and other insulation covering, make accumulation heat up remain on about 45oC-50oC, after 56 ~ 72 hours fermentation wet finished product.Fermentation wet finished product is placed in 45 DEG C of air convection dryings, and to be wherein dried to water content be 15 ~ 18% must to ferment dryed product.
Tradition fermented soya bean make: soybean sorting removal of impurities.Add bubble beans, water temperature controls at 40oC, soaks after 3 hours, and to add in open tank cooker boiling 3 hours, now, soybean is well-done.Dispersion is cooled to 35 DEG C, accesses 0.5% soybean amount aspergillus oryzae, stirs.Under 30oC, constant temperature culture is carried out first time and is turned over song after 22 hours, again turns over song after 48 hours, turns over evenly bent, terminates koji after 72 hours.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then water more than drip-dry, put into the square-bottomed bamboo basket being lined with cogongrass.Cheng Qu admixes 65oC hot water to water content about 45%, and the white wine (alcoholic strength more than 50%) adding 4% soybean amount stirs, covered plastic film and other insulation covering, make accumulation heat up remain on about 30oC-35oC, after 72 ~ 84 hours traditional zymotic wet finished product.Traditional zymotic wet finished product is placed in the shady and cool place of room temperature and dries 7 days to obtain traditional zymotic dryed product.
Detect with HS-GC-MS calibration curve internal standard method and analyze its content, make sample with commercially available dry, wet sample and this method and compare.Result is as follows:
Its content situation in the processing of table 1 fermented soya bean
| Sequence number | Procedure of processing | Its content (ng/g) |
| 1 | The present invention is fermented wet finished product | 208.39 |
| 2 | The present invention is fermented dryed product | 39.90 |
| 3 | Traditional zymotic wet finished product | 370.93 |
| 4 | Traditional zymotic dryed product | 259.49 |
Embodiment 2
Selected maturation, epidermis without wrinkle, glossy, full grains, the uniform soybean of particle size, sorting removal of impurities.Weigh soybean, add bubble beans, water temperature controls at 20-25oC, soaks after 18 hours, and it is little of well-done to add boiling 3 in open tank cooker.Dispersion is cooled to 35 DEG C, accesses the aspergillus oryzae of 0.5% soybean amount, stirs.Under 4oC, constant temperature culture is carried out first time and is turned over song after 22 hours, again turns over song after 48 hours, turns over evenly bent, terminates koji after 72 hours.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then water more than drip-dry, put into the square-bottomed bamboo basket being lined with cogongrass.Cheng Qu admixes 65oC hot water to water content about 45%, and the white wine (alcoholic strength more than 50%) adding 4% soybean quality stirs, covered plastic film and other insulation covering, accumulation is heated up and remains on about 55oC-60oC, continuously ferment 108 hours, obtain the present invention and to ferment wet finished product.The present invention ferment wet finished product be placed in 45 DEG C of air convection dryings be wherein dried to water content be 15 ~ 18% the present invention is fermented dryed product.
Tradition fermented soya bean make: soybean sorting removal of impurities.Add bubble beans, water temperature controls at 40oC, soaks after 3 hours, and to add in open tank cooker boiling 3 hours, now, soybean is well-done.Dispersion is cooled to 35 DEG C, accesses the aspergillus oryzae of 0.5% soybean amount, stirs.Under 30oC, constant temperature culture is carried out first time and is turned over song after 22 hours, again turns over song after 48 hours, turns over evenly bent, terminates koji after 72 hours.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then water more than drip-dry, put into the square-bottomed bamboo basket being lined with cogongrass.Cheng Qu admixes 65oC hot water to water content about 45%, and the white wine (alcoholic strength more than 50%) adding soybean amount stirs, covered plastic film and other insulation covering, make accumulation heat up remain on about 30oC-35oC, after 72 ~ 84 hours traditional zymotic wet finished product.Traditional zymotic wet finished product is placed in the shady and cool place of room temperature and dries 7 days traditional zymotic dryed products.
Detect with HS-GC-MS calibration curve internal standard method and analyze its content, make sample with commercially available dry, wet sample and this method and compare.Result is as following table 2:
Its content situation in the processing of table 2 fermented soya bean
| Sequence number | Procedure of processing | Its content (ng/g) |
| 1 | The present invention is fermented wet finished product | 250.42 |
| 2 | The present invention is fermented dryed product | 131.25 |
| 3 | Traditional zymotic wet finished product | 370.93 |
| 4 | Traditional zymotic dryed product | 259.49 |
Claims (5)
1. reduce the method that in fermented soya bean processing, furans generates, the method comprises the steps:
A) take soybean of fine quality, add water, control water temperature 20-30oC and soak 15 h-20 h;
B) pulled out by soybean, soybean atmospheric cooking 120 min ~ 150min, be cooled to 25 DEG C ~ 40 DEG C, the aspergillus oryzae of inoculation 0.1% ~ 1.0% soybean quality is cultivated, and turns over after song and cleans bacterium song, drain Yu Shui through secondary, must become bent;
C) then one-tenth song is admixed 65 DEG C of water to be incubated to water content 45%, 45oC-60oC and to cover fermentation 48 h ~ 72 h, after seasoning and get final product.
2. method according to claim 1, is characterized in that, inoculate 0.5% aspergillus oryzae.
3. method according to claim 1, is characterized in that, step c becomes the step also having interpolation 4% soybean quality alcoholic strength more than 50% white wine to stir between Qu Jiashui and fermentation.
4. method as claimed in claim 1, is characterized in that, cultivates 72 hours, within the 22nd hour, the 48th hour, turn over song respectively after step b inoculation in 30 DEG C ~ 40 DEG C in constant incubator.
5. method according to claim 1, is characterized in that, also comprises that fermented soya bean are dried to water content at 30-50 DEG C is 15 ~ 18% after step c.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410151388.5A CN103976291B (en) | 2014-04-16 | 2014-04-16 | A kind of method reducing furans generation in fermented soya bean processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410151388.5A CN103976291B (en) | 2014-04-16 | 2014-04-16 | A kind of method reducing furans generation in fermented soya bean processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976291A CN103976291A (en) | 2014-08-13 |
| CN103976291B true CN103976291B (en) | 2015-10-28 |
Family
ID=51268662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410151388.5A Active CN103976291B (en) | 2014-04-16 | 2014-04-16 | A kind of method reducing furans generation in fermented soya bean processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976291B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813368A (en) * | 2018-04-28 | 2018-11-16 | 贵州省铜仁市永进食品有限公司 | A kind of flavor black bean sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461847A (en) * | 2010-11-11 | 2012-05-23 | 袁珍虎 | Method for manufacturing flavor fermented blank bean |
| CN102612324A (en) * | 2009-11-13 | 2012-07-25 | Cj第一制糖株式会社 | Method for preparing soybean paste |
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
-
2014
- 2014-04-16 CN CN201410151388.5A patent/CN103976291B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102612324A (en) * | 2009-11-13 | 2012-07-25 | Cj第一制糖株式会社 | Method for preparing soybean paste |
| CN102461847A (en) * | 2010-11-11 | 2012-05-23 | 袁珍虎 | Method for manufacturing flavor fermented blank bean |
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 热加工食品中呋喃的研究进展;谢明勇等;《食品与生物技术学报》;20100131;第29卷(第01期);1-7 * |
| 米曲霉发酵法制作豆豉新工艺;刘国信;《科学种养》;20081231(第12期);56 * |
| 豆豉加工工艺及质量标准;徐祖荣等;《农村实用工程技术》;19991231(第02期);35 * |
| 豆豉及豉油的生产技术;李学贵;《江苏调味副食品》;20111231;第28卷(第03期);27-30 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103976291A (en) | 2014-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yao et al. | Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation | |
| CN106754004A (en) | A kind of rice wine and preparation method thereof | |
| Acar et al. | Freeze drying of saffron (Crocus sativus L.) | |
| CN103865711B (en) | The yellow rice wine that hyperbolic combined ferment is produced and production technique thereof | |
| CN104187446B (en) | A kind of preparation method of the day shellfish rich in Nattokinase | |
| CN103103061A (en) | Preparation method of pure rice-koji added with Chinese medical herbs | |
| CN103907801A (en) | Method for reducing ethyl carbamate precursor substance in soy sauce | |
| KR20220116000A (en) | Saccharopolispora and its application in reducing biogenic amines | |
| Song et al. | Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment | |
| CN103060243A (en) | Sub-lactobacillus casei and sub-cheese subspecies strain | |
| CN109022230A (en) | A kind of hyperbolic zymotechnique of white wine | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN103087893A (en) | Preparation method of composite coarse cereals monascus | |
| CN103976291B (en) | A kind of method reducing furans generation in fermented soya bean processing | |
| CN113801806B (en) | Bacillus sonnola and application thereof in degradation of aflatoxin | |
| CN108641850A (en) | Yi Zhong billion-dollar grass wine songs and preparation method thereof | |
| CN105754788A (en) | Method for brewing sorghum baijiu | |
| Luo et al. | Development of new red mold rice and determination of their properties | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN109943437A (en) | A kind of method of application liquefaction non-starter fermentation yellow rice wine brewage | |
| CN108813042A (en) | The processing method of Small-leaf Kuding tea fermented glossy ganoderma tea | |
| CN103333770A (en) | Preparation method of pure medicinal red rice with traditional Chinese medicinal materials | |
| Yao et al. | Fermentation process improvement of a Chinese traditional food: soybean residue cake | |
| CN112322523A (en) | Composite microbial inoculum and method for fermenting sweet petals by using same | |
| CN104593267A (en) | Monascus purpureus and its use in preparation of 1-deoxynojirimycin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |