CN106235021A - A kind of technique of fermenting and producing Semen Sojae Preparatum - Google Patents
A kind of technique of fermenting and producing Semen Sojae Preparatum Download PDFInfo
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- CN106235021A CN106235021A CN201610600861.2A CN201610600861A CN106235021A CN 106235021 A CN106235021 A CN 106235021A CN 201610600861 A CN201610600861 A CN 201610600861A CN 106235021 A CN106235021 A CN 106235021A
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- 210000000582 semen Anatomy 0.000 title claims abstract description 100
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 claims abstract description 46
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 38
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 19
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 19
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 150000002333 glycines Chemical class 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000002054 inoculum Substances 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 46
- 230000000694 effects Effects 0.000 abstract description 29
- 150000001413 amino acids Chemical class 0.000 abstract description 24
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 23
- 238000005516 engineering process Methods 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000001014 amino acid Nutrition 0.000 description 23
- 102000004190 Enzymes Human genes 0.000 description 18
- 108090000790 Enzymes Proteins 0.000 description 18
- 229940088598 enzyme Drugs 0.000 description 18
- 244000005700 microbiome Species 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 210000004243 sweat Anatomy 0.000 description 5
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 108091005508 Acid proteases Proteins 0.000 description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 3
- 238000006555 catalytic reaction Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 201000002909 Aspergillosis Diseases 0.000 description 1
- 208000036641 Aspergillus infections Diseases 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010025476 Malabsorption Diseases 0.000 description 1
- 208000004155 Malabsorption Syndromes Diseases 0.000 description 1
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- 108091005507 Neutral proteases Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
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- 241000235527 Rhizopus Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
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- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- -1 recentrifuge Substances 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The technique that the invention discloses a kind of fermenting and producing Semen Sojae Preparatum, this technique includes: cleaned successively by Semen Glycines, soak, drain, after steaming and decocting, and inoculation mycopowder carries out yeast production and fermentation, it is thus achieved that Semen Sojae Preparatum；Described mycopowder is the mixing mycopowder of aspergillus oryzae and aspergillus niger, and both mass ratioes are 1.5～4:1.The inventive method uses aspergillus oryzae and the mixing mycopowder of aspergillus niger, and coordinates suitable yeast production and fermentation technology, significantly improves into prolease activity and the amino-acid nitrogen content of fermentation generation of song, it is thus achieved that quality and the Semen Sojae Preparatum finished product that taste is better；Preparation technology is simple, substantially reduces fermentation period, reduces production cost.
Description
Technical field
The present invention relates to technical field of fungal fermentation, the technique particularly relating to a kind of fermenting and producing Semen Sojae Preparatum.
Background technology
Semen Sojae Preparatum are the fermented bean products that China is traditional, and the nutrition abundant due to it and unique local flavor are deeply by consumers in general
Like；Particularly in south, both can cook dish, extensively can have been eaten as flavoring agent again.Due to Semen Sojae Preparatum preparation process
In fermentable effect, not only make Semen Sojae Preparatum contain rich in protein, fat, carbohydrate, vitamin and mineral
The nutritional labelings such as matter, also define the materials such as abundant polypeptide, aminoacid, oligosaccharide, monosaccharide in Semen Sojae Preparatum, make Semen Sojae Preparatum be easier to quilt
Absorption of human body, facilitating digestion, it is suitable for the crowd of the intestines and stomach malabsorption, old man that digestion power goes down and dyspeptic child
Edible.
Due to areal variation, the microorganism that making Semen Sojae Preparatum are utilized also is not quite similar, and mainly has aspergillosis type Semen Sojae Preparatum, such as Hunan
Liuyang fermented brown bean；Bacterial fermented douchi, such as the Japanese Natto utilizing Bafillus natt to produce；Mucor type Semen Sojae Preparatum, such as the Yongchuan in Chongqing
Semen Sojae Preparatum；Rhizopus type Semen Sojae Preparatum, the sky such as Indonesia is trained.
Traditional Semen Sojae Preparatum processing technology is: Semen Glycines → immersion → steaming and decocting → drain cooling → inoculation → room temperature yeast production → wash
Bent, interpolation adjuvant → rear ferment → Semen Sojae Preparatum → be dried → finished product.Above-mentioned technique is mainly fermented under field conditions (factors) so that Semen Sojae Preparatum system
The bent time is longer, and the production of Semen Sojae Preparatum is also limited by season, and major part Semen Sojae Preparatum all make in the summer that temperature is higher, and
Can not produce throughout the year, therefore have a strong impact on the utilization of working shop of enterprise and the market supply and demand of Semen Sojae Preparatum and production-scale expansion, increase
Add production cost.
For improving the problems referred to above, being beneficial to produce popularization, research worker, from the improvement of strain, optimizes process aspect and sets about.But
It is that this technique generally takes single strain yeast production to produce Semen Sojae Preparatum, and the microorganism participating in fermentation is less, and the enzyme class of secretion is not complete,
Make the local flavor Semen Sojae Preparatum not as good as traditional zymotic of Semen Sojae Preparatum finished product.Such as:
Application publication number is that the Chinese invention patent application document of CN103621913A discloses one and rapidly and efficiently ferments
The production technology of health care Semen Sojae Preparatum, this production technology comprises the following steps: by mixing wheat bran after soybeans soaking, in 121 DEG C of sterilizings 30
Minute；Clinker cooling becomes white i.e. to obtain Semen Sojae Preparatum song to about 40 DEG C inoculation Triangle-botde koji, 30 DEG C of cultivation to grog surface row；Will
Semen Sojae Preparatum song adds the saline of 10%, makes the water content of Semen Sojae Preparatum unstrained spirits reach 80%～100%, after carrying out hot fermentation seven days in 50 DEG C
Semen Sojae Preparatum unstrained spirits is the most ripe；Semen Sojae Preparatum unstrained spirits adding more than 90 DEG C hot water thermal insulatings 2～filters to obtain thick soy sauce after 4 hours, remaining solid is
Drench oil Semen Sojae Preparatum；Being added in 0.1-1% ratio by Bacillus nattoSawamura liquid (more than 2000IU/mL) fermented drenches in oil Semen Sojae Preparatum,
Obtain basic Semen Sojae Preparatum；In the Semen Sojae Preparatum of basis, add the different spice such as rice wine, Fructus Capsici, Pericarpium Zanthoxyli, obtain style Semen Sojae Preparatum.
Compared with traditional handicraft, above-mentioned technique living contaminants is few, fermentation period is short, product salinity is low, containing nattokinase
Stable；And one time fermentation, produces soy sauce and Semen Sojae Preparatum are the most nutritious, and of all shapes and colors, it is suitable for large scale fermentation and produces；
But the single Semen Sojae Preparatum not as good as traditional zymotic of local flavor.
Therefore, it is necessary to improve further existing production technology, it is provided that a kind of Semen Sojae Preparatum taste is better abundant, production cycle
Shorter, it is more suitable for the Semen Sojae Preparatum processing technology of large-scale promotion.
Summary of the invention
The technique that the invention provides a kind of fermenting and producing Semen Sojae Preparatum, this technique can not only shorten fermentation period, reduce life
Produce cost, additionally it is possible in preparation process, significantly improve into prolease activity and the amino-acid nitrogen content of fermentation generation of song.
A kind of technique of fermenting and producing Semen Sojae Preparatum, including: Semen Glycines is cleaned successively, soak, drain, after steaming and decocting, inoculate mycopowder
Carry out yeast production and fermentation, it is thus achieved that Semen Sojae Preparatum；Described mycopowder is the mixing mycopowder of aspergillus oryzae and aspergillus niger, and both mass ratioes are 1.5
～4:1.
The index that prolease activity completes as yeast production, predominantly sweat are decomposed high molecular weight protein class material provide
Preparing, amino-acid nitrogen content is the index fermented, and sweat is a series of biochemical reaction, such as Maillard reaction etc.,
With the local flavor of Semen Sojae Preparatum and nutritionally relevant.
Further, described aspergillus oryzae is that Shanghai makes 3.042, and described aspergillus niger is As 3.350.
Aspergillus oryzae is as brewageing power microorganism, and it produces enzyme and enriches, it is possible to produce such as protease, peptidase, amylase, fiber
Element enzymes etc., Semen Sojae Preparatum are made and play not same-action by these enzyme systems, and wherein protease is key enzyme.Aspergillus oryzae produces neutral protease
Ability relatively strong, the ability producing acid protease is relatively weak；And the sweat of Semen Sojae Preparatum is the environment neutral and slant acidity
In complete, need acid protease.
Experiment finds, the interpolation of aspergillus niger does not only interfere with the fermentation of Semen Sojae Preparatum, it is also possible to the shortcoming making up aspergillus oryzae, for
Whole Semen Sojae Preparatum song provides acid protease.Wherein, when the proportioning of aspergillus oryzae and aspergillus niger is 4:1, the protease activity that yeast production is produced
Power is the highest.
As preferably, in terms of the quality of Semen Glycines, the inoculum concentration of described mycopowder is 1～1.5%.
As preferably, the temperature of described immersion is 25～35 DEG C, and the time is 3～5h.
As preferably, the temperature of described steaming and decocting is 120～125 DEG C, and the time is 15～25min.
The growth temperature of mycete is unsuitable too low, is unfavorable for growth and the metabolism of microorganism；Temperature is unsuitable too high, easily produces
" burning song " phenomenon, is unfavorable for growth of microorganism, and easily makes enzyme inactivate.
Fungus growth needs a certain amount of moisture, and suitable humidity can make the moisture that raw material holding is higher, and makes microorganism
It is in poised state, is so conducive to the growth of mycete, increase yield of enzyme；But, humidity is excessive, easily makes moisture mistake in incubator
Height, may interfere with the mass exchange of mycete and external environment, is unfavorable for the growth of microorganism, makes enzyme activity decline.
Therefore, as preferably, the condition of described yeast production is: temperature is 30～35 DEG C, and relative humidity is 75～80%, and the time is
36～60h.It is further preferred that described temperature is 30 DEG C, relative humidity is 75%, and the time is 48h.
In Semen Sojae Preparatum sweat, needing to add certain Sal, this not only contributes to the flavor quality of final finished, and
Also there are much relations with growth of microorganism.High salt can suppress growth and the prolease activity of microorganism, hinders protein
Decompose, thus amino-acid nitrogen content declines, so it is most important for Semen Sojae Preparatum quality of finished to control salinity.
As preferably, after yeast production, add Sal and water, then ferment；Wherein, the addition of Sal is 40～60g/
kg.It is further preferred that the addition of Sal is 50g/kg.
Semen Sojae Preparatum earlier fermentation is the hydrolysis that the protein in Semen sojae atricolor occurs under the catalysis of the enzyme of microorganism secretion, institute
So that water must be had to participate in.When water content is the lowest, it is unfavorable for that proteolysis becomes amino nitrogen, keeps higher moisture to be conducive to egg
The decomposition of white matter；But moisture is too high, Semen Sojae Preparatum present beans shape or pasty state, it is impossible to enough keep the original solid granulates of Semen Sojae Preparatum.Cause
This, control water content and be conducive to Semen Sojae Preparatum fermentation within the specific limits.
As preferably, the addition of described water is 400～600mL/kg.It is further preferred that the addition of water is 500mL/kg.
In Semen Sojae Preparatum sweat, macromolecular substances such as protein produces the amino nitrogen of little molecule under the catalysis of enzyme,
The too low catalytic reaction being unfavorable for enzyme of temperature, too high easily makes enzyme inactivate.
Relative humidity is relevant to the water content in Semen Sojae Preparatum, and only under suitable humidity, Semen Sojae Preparatum and microorganism could keep
Appropriate moisture, thus beneficially Semen Sojae Preparatum fermentation；Humidity is too low, and the moisture in Semen Sojae Preparatum can be evaporated, and is so unfavorable for micro-
Biological growth and proteolysis become amino nitrogen；Humidity is too high, and Semen Sojae Preparatum water content is high, and Semen Sojae Preparatum surface is by large quantity of moisture bag
Enclose, be unfavorable for the exchange of interior external substance.It addition, fermentation time can affect the quality of Semen Sojae Preparatum finished product, such as local flavor and mouthfeel.
As preferably, the condition of described fermentation is: temperature is 37～45 DEG C, and relative humidity is 60～70%, and the time is 10
～15d.It is further preferred that temperature is 45 DEG C, relative humidity is 65%, and the time is 12d.
Compared with prior art, the method have the advantages that
(1) the inventive method uses aspergillus oryzae and the mixing mycopowder of aspergillus niger, and coordinates yeast production and fermentation technology aptly,
Significantly improve into prolease activity and the amino-acid nitrogen content of fermentation generation of song, it is thus achieved that quality and the Semen Sojae Preparatum that taste is better
Finished product.
(2) the inventive method preparation technology is simple, substantially reduces fermentation period, reduces production cost.
Accompanying drawing explanation
Fig. 1 is different aspergillus oryzaes and the impact on holding fermented blank bean koji-making prolease activity of the aspergillus niger mycopowder proportioning in embodiment 1.
Fig. 2 is the different mycopowder inoculum concentration impacts on holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 3 is the different starter-making temperature impacts on holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 4 is the different yeast production humidity impacts on holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 5 is the different yeast production time impacts on holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 6 is the impact that in embodiment 2, amino-acid nitrogen content is produced in Semen Sojae Preparatum fermentation by different fermentations temperature.
Fig. 7 is the impact that in embodiment 2, amino-acid nitrogen content is produced in Semen Sojae Preparatum fermentation by different fermentations humidity.
Fig. 8 is the impact that in embodiment 2, amino-acid nitrogen content is produced in Semen Sojae Preparatum fermentation by different in moisture addition.
Fig. 9 is the impact that in embodiment 2, amino-acid nitrogen content is produced in Semen Sojae Preparatum fermentation by different salt adding amounts.
Figure 10 is the impact that in embodiment 2, amino-acid nitrogen content is produced in Semen Sojae Preparatum fermentation by the different fermentations time.
Detailed description of the invention
The each index determining method related in the following example is as follows:
1, the mensuration of prolease activity: GB/T 23527-2009；
2, the mensuration of amino-acid nitrogen content:
(1) preparation of sample: weigh about 5g sample, puts in 200mL beaker, adds 50mL distilled water, uses refiner
Smashing uniformly, proceed in centrifuge tube, under conditions of 3500r/min, centrifugal 15min, moves in 100mL volumetric flask by supernatant,
Adding 10mL distilled water again in centrifuge tube precipitates, recentrifuge, supernatant is poured in volumetric flask, this operation repeatedly 3 times, finally uses
Distilled water is settled to 100mL, mixing.
(2) mensuration of sample: absorption 10mL sample liquid, in 200mL beaker, adds 60mL distilled water, starts magnetic agitation
Device, with the NaOH solution titratable acidity meter pH to 8.2 of 0.05mol/L, adds the mixing of 10mL formalin, then uses 0.05mol/L
NaOH be titrated to 9.2, write down pH from 8.2 to 9.2 consume NaOH volume V1；Blank experiment has only to change sample into 10mL
Distilled water, writes down the NaOH volume V of consumption2.。
Amino-acid nitrogen content:
3, the aspergillus oryzae of the following example is that Shanghai makes 3.042, and aspergillus niger is As 3.350, is all purchased from Yiyuan Kang Yuan raw
Thing Science and Technology Ltd..
Embodiment 1
With prolease activity as index, to mycopowder proportioning, inoculum concentration, starter-making temperature, relative humidity and yeast production time etc. because of
Element is estimated.
1, mycopowder proportioning: select full raw soybeans 100g, use clear water wash clean, be subsequently adding 300mL, the water of 30 DEG C
Soak 4h, after draining, access 1g mycopowder (inoculum concentration 1.0%, w/w), wherein aspergillus oryzae and mycopowder proportioning be set to 5:0,4:1,
3:2,2:3, be 30 DEG C in temperature, under conditions of relative humidity 75%, after yeast production 60h, measure prolease activity.
As shown in Figure 1, when the proportioning of aspergillus oryzae and aspergillus niger mycopowder is 4:1, the prolease activity that yeast production is produced is the highest.
2, inoculum concentration: select full raw soybeans 100g, use clear water wash clean, be subsequently adding 300mL, the water logging of 30 DEG C
Bubble 4h, after draining, accesses mycopowder, and wherein aspergillus oryzae and aspergillus niger mycopowder proportioning are 4:1, inoculum concentration arrange (w/w) be 2.0%,
1.5%, 1.0%, 0.5%, it is 30 DEG C in temperature, under conditions of relative humidity 75%, after yeast production 60h, measures prolease activity.
As shown in Figure 2, along with the increase of inoculum concentration, prolease activity is gradually increased, and is 1.5% to reach in inoculum concentration
Greatly, but when inoculum concentration increases further, prolease activity declines the most on the contrary, it may be possible to because inoculum concentration is too big, microorganism is raw
Long too much, the temperature of generation is higher than its optimum growth temperature, and is limited by the nutrient substance that can be utilized.So,
Determine that the inoculum concentration of 1.5% is optimum inoculation amount.
3, starter-making temperature: select full raw soybeans 100g, use clear water wash clean, be subsequently adding 300mL, the water of 30 DEG C
Soaking 4h, after draining, access mycopowder (inoculum concentration is 1.5%, w/w), wherein aspergillus oryzae and aspergillus niger mycopowder proportioning are 4:1,
Temperature is set to 25 DEG C, 30 DEG C, 35 DEG C, 37 DEG C, 40 DEG C, under conditions of relative humidity 75%, after yeast production 60h, measures protease
Vigor.
From the figure 3, it may be seen that along with fermentation temperature gradually rises, Semen Sojae Preparatum song prolease activity gradually rises, when 35 DEG C, enzyme is lived
Reach maximum, but along with temperature increases further, enzyme activity drastically declines.
4, yeast production relative humidity: select full raw soybeans 100g, use clear water wash clean, be subsequently adding 300mL, 30 DEG C
Water soaking 4h, after draining, access mycopowder (inoculum concentration is 1.5%, w/w), wherein aspergillus oryzae and aspergillus niger mycopowder proportioning are 4:
1, it is 30 DEG C in temperature, under conditions of relative humidity is set to 65%, 70%, 75%, 80% and 85%, after yeast production 60h, measures
Prolease activity.
From fig. 4, it can be seen that along with the increase of relative humidity, prolease activity declines again after first increasing, at relative humidity
Be 75% enzyme live and reach maximum.
5, the yeast production time: select full raw soybeans 100g, use clear water wash clean, be subsequently adding 300mL, the water of 30 DEG C
Soaking 4h, after draining, access mycopowder (inoculum concentration is 1.5%, w/w), wherein aspergillus oryzae and aspergillus niger mycopowder proportioning are 4:1,
Under conditions of temperature is 30 DEG C, relative humidity is set to 75%, respectively after yeast production 12h, 24h, 36h, 48h, 60h and 72h, sampling
Measure prolease activity.
As shown in Figure 5, along with the prolongation of yeast production time, prolease activity presents downward trend after first increase, when 48h
Reach maximum.Before 48h, microorganism is in growth, thus enzyme is lived and is also gradually increased；When 48h, fungus growth obtains vigorous, produces
Enzyme ability also reaches maximum, and enzyme is lived and improved the most accordingly, and after 48h, may be limited by available nutrient substance and
The reason of strain enzymatic productivity decline, prolease activity is gradually reduced.
Embodiment 2
With amino-acid nitrogen content as index, to factors such as fermentation temperature, relative humidity, water content, salt adding amount, fermentation times
It is estimated.
1, fermentation temperature: Semen sojae atricolor is after immersion, steaming and decocting, yeast production complete, and the Semen sojae atricolor that every 1kg yeast production completes adds quality and divides
The saline solution 400mL of several 15%, wherein fermentation temperature is respectively set to 30 DEG C, 37 DEG C, 40 DEG C, 45 DEG C, and relative humidity is 75%
Under conditions of ferment, measure amino-acid nitrogen content.
It will be appreciated from fig. 6 that the amino-acid nitrogen content that Semen Sojae Preparatum fermentation produces when 45 DEG C is the highest, temperature or low or height are all unfavorable for
Semen Sojae Preparatum ferment.
2, fermentation relative humidity: Semen sojae atricolor is after immersion, steaming and decocting, yeast production complete, and the Semen sojae atricolor that every 1kg yeast production completes adds matter
The saline solution 400mL of amount mark 15%, fermentation temperature 45 DEG C, relative humidity is respectively set to the condition of 65%, 75%, 85%
Bottom fermentation, measures amino-acid nitrogen content.
As can be seen from Figure 7, when humidity is 65%, it is the highest that amino-acid nitrogen content is produced in Semen Sojae Preparatum fermentation, and humidity is too high or too low all
It is unfavorable for fermentation.
3, amount of water: Semen sojae atricolor is after immersion, steaming and decocting, yeast production complete, and the Semen sojae atricolor that every 1kg yeast production completes is separately added into
The saline solution of 250mL, 500mL, 750mL, 1000mL mass fraction 15%, fermentation temperature 45 DEG C, relative humidity is 65%
Under the conditions of ferment, measure amino-acid nitrogen content.
During as it can be observed in the picture that water is more than 1:4 (v:m) with Semen Sojae Preparatum song ratio, amino-acid nitrogen content is higher；For conserving water, water
The ratio bent with Semen Sojae Preparatum is 1:2 (v:m).
4, salt adding amount: Semen sojae atricolor is after immersion, steaming and decocting, yeast production complete, and the Semen sojae atricolor that every 1kg yeast production completes adds 500mL water,
Being separately added into 25g, 50g, 75g, 100g Sal in water, fermentation temperature 45 DEG C, relative humidity is fermentation under conditions of 65%, surveys
Determine amino-acid nitrogen content.
As shown in Figure 9, when salinity is 5.0%, Semen Sojae Preparatum ferment effect is preferable.
5, fermentation time: Semen sojae atricolor is after immersion, steaming and decocting, yeast production complete, and the Semen sojae atricolor that every 1kg yeast production completes adds 50g food
Salt, 500mL water, is 45 DEG C at fermentation temperature, and relative humidity is fermentation under conditions of 75%, measures amino-acid nitrogen content.
As can be seen from Figure 10, along with the increase of fermentation natural law, Semen Sojae Preparatum fermentation is produced amino-acid nitrogen content and is gradually increased, left at 12 days
The right side reaches the highest, tends towards stability afterwards.Within 12 days, it is optimal fermentation time from cost-effective and short-period angle-determining that contracts.
Embodiment 3
By embodiment 1 and the research of embodiment 2, it is thus achieved that the technique of optimal fermenting and producing Semen Sojae Preparatum.
Specifically comprise the following steps that
(1) Semen Glycines granule full for 1kg is taken, by clean water until totally, after adding 30 DEG C of warm water soaking 4h of 3L, drip
Solid carbon dioxide divides, and puts into 121 DEG C of steaming and decocting under high pressure pot steaming and decocting 20min, is cooled to room temperature, it is thus achieved that the Semen Glycines granule boiled；
(2) accessing 15g mixing mycopowder in the Semen Glycines granule boiled, wherein the mass ratio of aspergillus oryzae and aspergillus niger mycopowder is
4:1, mix homogeneously, put into yeast production 48h in incubator, temperature is 30 DEG C, and relative humidity is 75%；
(3), after yeast production completes, add Sal and sterilized water, in mass, the Semen Sojae Preparatum song of every 1kg add 50g Sal and
The sterilized water of 500mL, is transferred to 45 DEG C by temperature, and relative humidity is adjusted to 65%, ferments 12 days, obtains finished product Semen Sojae Preparatum.
After yeast production completes, prolease activity can reach 1033u/g；After having fermented, amino-acid nitrogen content reaches 2.1g/
100g；Finished product Semen Sojae Preparatum brown particles shape darkly, has dense beany flavour, soft taste, has certain saline taste.
Claims (8)
1. a technique for fermenting and producing Semen Sojae Preparatum, including: being cleaned successively by Semen Glycines, soak, drain, after steaming and decocting, inoculation mycopowder enters
Row yeast production and fermentation, it is thus achieved that Semen Sojae Preparatum；It is characterized in that, described mycopowder is the mixing mycopowder of aspergillus oryzae and aspergillus niger, both matter
Amount ratio is 1.5～4:1.
2. technique as claimed in claim 1, it is characterised in that in terms of the quality of Semen Glycines, the inoculum concentration of described mycopowder be 1～
1.5%.
3. technique as claimed in claim 1, it is characterised in that the temperature of described immersion is 25～35 DEG C, and the time is 3～5h.
4. technique as claimed in claim 1, it is characterised in that the temperature of described steaming and decocting is 120～125 DEG C, the time be 15～
25min。
5. technique as claimed in claim 1, it is characterised in that the condition of described yeast production is: temperature is 30～35 DEG C, the wettest
Degree is 75～80%, and the time is 36～60h.
6. technique as claimed in claim 1, it is characterised in that after yeast production, add Sal and water, then ferment；Wherein, food
The addition of salt is 40～60g/kg.
7. technique as claimed in claim 6, it is characterised in that the addition of described water is 400～600mL/kg.
8. technique as claimed in claim 1, it is characterised in that the condition of described fermentation is: temperature is 37～45 DEG C, the wettest
Degree is 60～70%, and the time is 10～15d.
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