CN109363144A - A method of it is generated by changing fermentation temperature to reduce soy sauce biogenic amine - Google Patents
A method of it is generated by changing fermentation temperature to reduce soy sauce biogenic amine Download PDFInfo
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- CN109363144A CN109363144A CN201811239914.8A CN201811239914A CN109363144A CN 109363144 A CN109363144 A CN 109363144A CN 201811239914 A CN201811239914 A CN 201811239914A CN 109363144 A CN109363144 A CN 109363144A
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- 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
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Abstract
The present invention relates to a kind of method for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, the method reduces the generation and accumulation of biogenic amine during fermentation of high-salinity dilute soy by the fermentation temperature after changing fermentation 30 days.The method of the present invention is on the basis of original zymotechnique, the generation and accumulation of biogenic amine in high-salt dilute soy are reduced by changing fermentation temperature, this method is easy to operate, effectively change the monoid and quantity of microorganism by reducing temperature, the activity for reducing proteolytic enzyme and amino acid decarboxylases, to affect the accumulation of biogenic amine.Under cryogenic, it can control the growth of microorganism explosion type, retain the nutriments such as the reduced sugar in moromi as far as possible, delay the activity of enzyme simultaneously, it decomposes macromolecular substances under slow fermentation condition completely, improves raw material availability, and generate more flavor substances, harmful microbe in fermentation process can also be effectively prevent to generate, be effectively guaranteed soy sauce safety in production.
Description
Technical field
The invention belongs to food processing technology fields, are related to the preparation of flavouring, especially a kind of by changing fermentation temperature
Spend the method to reduce the generation of soy sauce biogenic amine.
Background technique
Traditional zymotic soy sauce has unique nutrition and flavor as a kind of flavouring.Soy sauce is as the hair for being rich in high protein
Ferment food is easy to generate biogenic amine in its fermentation process, and leading to soy sauce, there are potential insecurity factors.Suitable biology
Amine is beneficial to human normal physiological function, but the biogenic amine of high-content will affect flavour of food products or even change its ingredient, can also be right
Human body generates toxic action.Fermentation temperature is an essential condition in sauce fermentation, and different zymotechniques wants temperature
Seeking Truth is entirely different.Temperature is largely to restrict a limiting factor of fermentation rate, such as low salt solid process
It generally ferments under the conditions of 35 DEG C or higher, fermentation can be obtained by finished product the 1-2 month, and high-salt fermentation technique is fermented
Temperature is usually 28~30 DEG C, and fermentation time is 5~June or even longer.On the one hand higher temperature promotes fermentative microorganism outstanding
It is the fast breeding of bacterium, improves the decomposition rate of bulk material in moromi, on the other hand also promotes the physical and chemical knot of moromi itself
Structure fast transition fulfils the conversion of color and certain nutriments ahead of schedule.But hot fermentation is usually associated with some harmful generations
The generation of product, such as biogenic amine and urethanes are thanked, meanwhile, certain special soy sauce flavor components, which generally require, to be compared
Long time could be formed, this causes the product special flavour of hot fermentation insufficient, inferior quality.
The research to soy sauce biogenic amine domestic at present mainly in the detection method of research soy sauce biogenic amine and adds various drops
Solve enzyme and koji-making optimization etc..Patent publication us (application number 201010111733.4) discloses a kind of inspection of biogenic amine in food
Survey method is respectively adopted high performance liquid chromatography or ultra-performance liquid chromatography and detects to the biogenic amine in food.Patent
Open source literature (application number 201711444305.1) disclose it is a kind of degradation soy sauce in biogenic amine enzyme, more copper provided by the invention
The thick enzyme sequence of oxidizing ferment is as shown in SEQ ID NO.1, and the enzyme is to tryptamines, phenyl ethylamine, putrescine, cadaverine, histamine, the junket in soy sauce
Amine, spermidine these types biogenic amine have different degrees of degradation.Patent publication us (application number
201210233412.0) a kind of side that biogenic amine is reduced by the addition glycine in yeast making process and citric acid is disclosed
Method.
By comparison, there is essential difference in present patent application and above-mentioned patent publication us.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide one kind by changing fermentation temperature to reduce
The method that soy sauce biogenic amine generates, this method reduce biogenic amine during fermentation of high-salinity dilute soy by changing fermentation temperature
Generation and accumulation, guarantee soy sauce finished product edible safety.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A method of it is generated by changing fermentation temperature to reduce soy sauce biogenic amine, the method is by changing fermentation 30
Fermentation temperature after it reduces the generation and accumulation of biogenic amine during fermentation of high-salinity dilute soy.
Moreover, the fermentation temperature changed after fermenting 30 days is to reduce the fermentation temperature after fermenting 30 days to 18~20
℃。
Moreover, the fermentation temperature changed after fermentation 30 days are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 18~20 DEG C later, continue fermentation to 150 ± 3 days, i.e.,
Obtain soy sauce finished product.
And, the specific steps are as follows:
(1) the preparation of koji: weighing wheat bran, and the ratio of 1:1.1 in mass ratio is added water, stirs evenly, 121 DEG C of sterilizings
20min；On aseptic operating platform, trained from the activated aspergillus oryzae spore inoculating of 3~4 ring of picking on rice song juice culture medium in koji
It supports in base, inoculum concentration are as follows: every 1 ring spore of 20g culture medium inoculated accumulates culture after mixing evenly in 30 DEG C of incubator；Training
It supports to 15h, material is broken up and carries out first time shaking flask, tiling culture；After 18~22h, material is broken up into followed by tiling and is trained
It supports；After cultivating 72h, mature koji is put into low temperature drying in kraft paper bag, and to be put into drier spare；
(2) impregnate: weighing dregs of beans respectively, fry wheat, dregs of beans: the mass ratio for frying wheat is 3:2, then respectively to dregs of beans, stir-fry
Hot water is added in wheat, dregs of beans: the mass ratio of water is 1:1, and fry wheat: the mass ratio of water is 1:1, is stirred evenly, and impregnates 2~3
Hour, so that raw material is all sufficiently absorbed water；
(3) sterilize: raw material being wrapped one by one with bent cloth again, 121 DEG C of sterilizing 20min；
(4) koji-making: after sterilizing, material is put into togerther the bent box after sterilizing, is slowly spread out with glass bar, to temperature
It is down to 40 DEG C or less and is initially added into step (1) mature koji obtained, koji additive amount is 3 ‰~the 5 ‰ of material weight, is stirred
After mixing uniformly, bent cloth is covered, is put into 30 DEG C of incubator and stacks culture, after cultivating 12~16h, zymogenic temperature can be increased, and reach
It to carry out turning over song for the first time to 38 DEG C, then tiling culture；After being further cultured for 6-8h, progress is secondary to turn over song, continues tiling culture, directly
Yeast is mature after to 36h；
(5) ferment: the yeast after maturation is taken in round, then it is 16% that mass concentration, which is added, into round
~18% salt water, the additive amount of the salt water are as follows: 2~2.5 times of sterilize preceding dregs of beans and stir-fry wheat dry weight summation, stirring is equal
It is even, it mixes well yeast with salt water, is sealed with preservative film and brown paper, be put into incubator and ferment；Cultivate box temperature
Degree is set as 30 DEG C in 0~30 day, reduces fermentation temperature later to 18~20 DEG C, continues fermentation to 150 ± 3 days；
(6) squeeze: the moromi for taking fermentation to complete, squeezing obtain high-salt diluted state fermentation soy finished product；
(7) sterilize: gained high-salt diluted state fermentation soy finished product being sterilized, is packed to get soy sauce.
Moreover, the step (5) in reduce fermentation temperature method are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 18 DEG C later.
Moreover, the step (5) in reduce fermentation temperature method are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 19 DEG C later.
Moreover, the step (5) in reduce fermentation temperature method are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 20 DEG C later.
The advantages of present invention obtains and good effect are:
1, the method for the present invention reduces high-salt dilute soy by changing fermentation temperature on the basis of original zymotechnique
The generation and accumulation of middle biogenic amine, this method is easy to operate, effectively changes the monoid and quantity of microorganism, drop by reducing temperature
The activity of low proteolytic enzyme and amino acid decarboxylases, to affect the accumulation of biogenic amine.Under cryogenic, it can control
The growth of microorganism explosion type, the as far as possible nutriments such as reduced sugar in reservation moromi, while delaying the activity of enzyme, make macromolecular
Substance decomposes completely under slow fermentation condition, improves raw material availability, and generate more flavor substances, can also effectively prevent
Only harmful microbe generates in fermentation process；Biogenic amine total amount is all in 100mg/L hereinafter, and biogenic amine total amount in gained soy sauce
40% or more is reduced than blank group, is effectively guaranteed soy sauce safety in production.
2, the method for the present invention reduces the generation and product of biogenic amine by changing fermentation temperature in high-salt diluted state fermentation soy
Tired, obtained soy sauce is full of nutrition, and product quality meets national standard, changes fermentation temperature, not to soy sauce finished product product
Matter has an impact, and gained soy sauce finished product amino-acid nitrogen and total nitrogen content are all more than the standard of special grade soy.
3, the method for the present invention reduces biogenic amine by changing fermentation temperature technique, and operation is simpler, and improves with high salt dilute
The production method of the traditional 30 DEG C of constant temperature of state sauce fermentation, to reduce the generation and accumulation of biogenic amine, in large-scale production soy sauce
More easily implement and operate, reduces production cost.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A method of it is generated by changing fermentation temperature to reduce soy sauce biogenic amine, the method is by changing fermentation 30
Fermentation temperature after it reduces the generation and accumulation of biogenic amine during fermentation of high-salinity dilute soy.
Specifically, 30 DEG C are set as within fermentation of high-salinity dilute soy 0~30 day, are set as 18 DEG C later.
More specifically, steps are as follows:
(1) preparation of koji: weighing appropriate wheat bran in triangular flask, and water is added in 1:1.1 ratio, stirs evenly, 121 DEG C
Sterilize 20min.On aseptic operating platform, from the activated aspergillus oryzae spore inoculating of 3~4 ring of picking on rice song juice culture medium in kind
In bent culture medium, inoculum concentration are as follows: every 1 ring spore of 20g culture medium inoculated accumulates training after mixing evenly in 30 DEG C of incubator
It supports.After culture to 15h, material is broken up and carries out first time shaking flask, tiling culture.After about 18~22h, material is broken up and is followed by
Tiling culture.After cultivating 72h, mature koji is put into low temperature drying in kraft paper bag, and to be put into drier spare.
(2) impregnate: weigh respectively dregs of beans, fry wheat, dregs of beans: fry wheat mass ratio be 3:2, then respectively to dregs of beans,
It fries in wheat and hot water is added, dregs of beans: the mass ratio of water is 1:1, and fry wheat: the mass ratio of water is 1:1, is stirred evenly, immersion 2~
3 hours, raw material is made all sufficiently to absorb water.
(3) it sterilizes: raw material being wrapped one by one with bent cloth again, 121 DEG C of sterilizing 20min.
(4) koji-making: after sterilizing, material is put into the bent box after sterilizing, is slowly spread out with glass bar, is down to temperature
40 DEG C or less are initially added into step (1) mature koji obtained, and koji additive amount is 3 ‰~the 5 ‰ of material weight, and stirring is equal
After even, bent cloth is covered, is put into 30 DEG C of incubator and stacks culture, after cultivating about 12~16h, zymogenic temperature can be increased, and reach
38 DEG C will carry out turning over song for the first time, then tiling culture.After being further cultured for 6-8h, progress is secondary to turn over song, continues tiling culture, until
Yeast is mature after 36h.
(5) it ferments: by the income round of the yeast after maturation, by dregs of beans before raw material i.e. sterilizing and frying wheat dry weight 2
The salt water that~2.5 times of mass concentration is 16%~18% pours into round, stirs evenly, and keeps yeast and salt water sufficiently mixed
It is even, it is sealed with preservative film and brown paper, is put into incubator and ferments；It is set as 30 DEG C within incubator temperature 0~30 day, it
It is set as 18 DEG C after afterwards and continues fermentation to 150 days or so.
(6) squeeze: the moromi for taking fermentation to complete, squeezing obtain high-salt diluted state fermentation soy finished product；
(7) it sterilizes: gained high-salt diluted state fermentation soy finished product being sterilized, is packed to get soy sauce.
Embodiment 2
A method of it is generated by changing fermentation temperature to reduce soy sauce biogenic amine, the method is by changing fermentation 30
Fermentation temperature after it reduces the generation and accumulation of biogenic amine during fermentation of high-salinity dilute soy.
Specifically, 30 DEG C are set as within fermentation of high-salinity dilute soy 0~30 day, are set as 19 DEG C later.
More specifically, steps are as follows:
(1) preparation of koji: weighing appropriate wheat bran in triangular flask, and water is added in 1:1.1 ratio, stirs evenly, 121 DEG C
Sterilize 20min.On aseptic operating platform, from the activated aspergillus oryzae spore inoculating of 3~4 ring of picking on rice song juice culture medium in kind
In bent culture medium, inoculum concentration are as follows: every 1 ring spore of 20g culture medium inoculated accumulates training after mixing evenly in 30 DEG C of incubator
It supports.After culture to 15h, material is broken up and carries out first time shaking flask, tiling culture.After about 18~22h, material is broken up and is followed by
Tiling culture.After cultivating 72h, mature koji is put into low temperature drying in kraft paper bag, and to be put into drier spare.
(2) impregnate: weigh respectively dregs of beans, fry wheat, dregs of beans: fry wheat mass ratio be 3:2, then respectively to dregs of beans,
It fries in wheat and hot water is added, dregs of beans: the mass ratio of water is 1:1, and fry wheat: the mass ratio of water is 1:1, is stirred evenly, immersion 2~
3 hours, raw material is made all sufficiently to absorb water.
(3) it sterilizes: raw material being wrapped one by one with bent cloth again, 121 DEG C of sterilizing 20min.
(4) koji-making: after sterilizing, material is put into the bent box after sterilizing, is slowly spread out with glass bar, is down to temperature
40 DEG C or less are initially added into step (1) mature koji obtained, and koji additive amount is 3 ‰~the 5 ‰ of material weight, and stirring is equal
After even, bent cloth is covered, is put into 30 DEG C of incubator and stacks culture, after cultivating about 12~16h, zymogenic temperature can be increased, and reach
38 DEG C will carry out turning over song for the first time, then tiling culture.After being further cultured for 6-8h, progress is secondary to turn over song, continues tiling culture, until
Yeast is mature after 36h.
(5) it ferments: by the income round of the yeast after maturation, by dregs of beans before raw material i.e. sterilizing and frying wheat dry weight 2
The salt water that~2.5 times of mass concentration is 16%~18% pours into round, stirs evenly, and keeps yeast and salt water sufficiently mixed
It is even, it is sealed with preservative film and brown paper, is put into incubator and ferments；It is set as 30 DEG C within incubator temperature 0~30 day, it
It is set as 19 DEG C after afterwards and continues fermentation to 150 days or so.
(6) squeeze: the moromi for taking fermentation to complete, squeezing obtain high-salt diluted state fermentation soy finished product；
(7) it sterilizes: gained high-salt diluted state fermentation soy finished product being sterilized, is packed to get soy sauce.
Embodiment 3
A method of it is generated by changing fermentation temperature to reduce soy sauce biogenic amine, the method is by changing fermentation 30
Fermentation temperature after it reduces the generation and accumulation of biogenic amine during fermentation of high-salinity dilute soy.
Specifically, 30 DEG C are set as within fermentation of high-salinity dilute soy 0~30 day, are set as 20 DEG C later.
More specifically, steps are as follows:
(1) preparation of koji: weighing appropriate wheat bran in triangular flask, and water is added in 1:1.1 ratio, stirs evenly, 121 DEG C
Sterilize 20min.On aseptic operating platform, from the activated aspergillus oryzae spore inoculating of 3~4 ring of picking on rice song juice culture medium in kind
In bent culture medium, inoculum concentration are as follows: every 1 ring spore of 20g culture medium inoculated accumulates training after mixing evenly in 30 DEG C of incubator
It supports.After culture to 15h, material is broken up and carries out first time shaking flask, tiling culture.After about 18~22h, material is broken up and is followed by
Tiling culture.After cultivating 72h, mature koji is put into low temperature drying in kraft paper bag, and to be put into drier spare.
(2) impregnate: weigh respectively dregs of beans, fry wheat, dregs of beans: fry wheat mass ratio be 3:2, then respectively to dregs of beans,
It fries in wheat and hot water is added, dregs of beans: the mass ratio of water is 1:1, and fry wheat: the mass ratio of water is 1:1, is stirred evenly, immersion 2~
3 hours, raw material is made all sufficiently to absorb water.
(3) it sterilizes: raw material being wrapped one by one with bent cloth again, 121 DEG C of sterilizing 20min.
(4) koji-making: after sterilizing, material is put into the bent box after sterilizing, is slowly spread out with glass bar, is down to temperature
40 DEG C or less are initially added into step (1) mature koji obtained, and koji additive amount is 3 ‰~the 5 ‰ of material weight, and stirring is equal
After even, bent cloth is covered, is put into 30 DEG C of incubator and stacks culture, after cultivating about 12~16h, zymogenic temperature can be increased, and reach
38 DEG C will carry out turning over song for the first time, then tiling culture.After being further cultured for 6-8h, progress is secondary to turn over song, continues tiling culture, until
Yeast is mature after 36h.
(5) it ferments: by the income round of the yeast after maturation, by dregs of beans before raw material i.e. sterilizing and frying wheat dry weight 2
The salt water that~2.5 times of mass concentration is 16%~18% pours into round, stirs evenly, and keeps yeast and salt water sufficiently mixed
It is even, it is sealed with preservative film and brown paper, is put into incubator and ferments；It is set as 30 DEG C within incubator temperature 0~30 day, it
It is set as 20 DEG C after afterwards and continues fermentation to 150 days or so.
(6) squeeze: the moromi for taking fermentation to complete, squeezing obtain high-salt diluted state fermentation soy finished product；
(7) it sterilizes: gained high-salt diluted state fermentation soy finished product being sterilized, is packed to get soy sauce.
Test example:
High-efficient liquid phase chromatogram technology is utilized to 1,2,3 gained soy sauce of embodiment, 8 kinds of common biogenic amine total amounts are carried out
Measurement, test result are as shown in table 1.
The physical and chemical index and biogenic amine total amount of 1 different fermentations group soy sauce finished product of table
In conclusion invention method on the basis of original zymotechnique, is dropped by changing fermentation temperature
The generation and accumulation of biogenic amine in low high-salt dilute soy, by detection biogenic amine total amount all in 100mg/L hereinafter, and biogenic amine
Total amount reduces by 40% or more than blank group, is effectively guaranteed soy sauce safety in production, effectively changes the monoid and quantity of microorganism,
The activity of proteolytic enzyme and amino acid decarboxylases is reduced to affect the accumulation of biogenic amine, and gained soy sauce finished product amino acid
State nitrogen and total nitrogen content are all more than the standard of special grade soy.
Therefore, the present invention reduces the generation and accumulation of high-salt dilute soy biogenic amine by changing fermentation temperature, is one
The method of novel, the safer production soy sauce of kind.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment disclosure of that.
Claims (7)
1. a kind of method for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, it is characterised in that: the method passes through
Fermentation temperature after changing fermentation 30 days reduces the generation and accumulation of biogenic amine during fermentation of high-salinity dilute soy.
2. the method according to claim 1 for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, feature exist
In: the fermentation temperature changed after fermenting 30 days is to reduce the fermentation temperature after fermenting 30 days to 18~20 DEG C.
3. the method according to claim 1 for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, feature exist
In: the fermentation temperature changed after fermenting 30 days are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 18~20 DEG C later, continue fermentation to 150 ± 3 days to get sauce
Oily finished product.
4. the method according to any one of claims 1 to 3 for reducing the generation of soy sauce biogenic amine by changing fermentation temperature,
It is characterized by: specific step is as follows:
(1) the preparation of koji: weighing wheat bran, and the ratio of 1:1.1 in mass ratio is added water, stirs evenly, 121 DEG C of sterilizing 20min；
On aseptic operating platform, from the activated aspergillus oryzae spore inoculating of 3~4 ring of picking on rice song juice culture medium in koji culture medium
In, inoculum concentration are as follows: every 1 ring spore of 20g culture medium inoculated accumulates culture after mixing evenly in 30 DEG C of incubator；Culture is extremely
After 15h, material is broken up and carries out first time shaking flask, tiling culture；After 18~22h, material is broken up into followed by tiling and is cultivated；Training
After supporting 72h, mature koji is put into low temperature drying in kraft paper bag, and to be put into drier spare；
(2) impregnate: weighing dregs of beans respectively, fry wheat, dregs of beans: the mass ratio for frying wheat is 3:2, then respectively to dregs of beans, stir-fry wheat
Middle addition hot water, dregs of beans: the mass ratio of water is 1:1, and fry wheat: the mass ratio of water is 1:1, is stirred evenly, and is impregnated 2~3 hours,
Raw material is set all sufficiently to absorb water；
(3) sterilize: raw material being wrapped one by one with bent cloth again, 121 DEG C of sterilizing 20min；
(4) koji-making: after sterilizing, material is put into togerther the bent box after sterilizing, is slowly spread out with glass bar, is down to temperature
40 DEG C or less are initially added into step (1) mature koji obtained, and koji additive amount is 3 ‰~the 5 ‰ of material weight, and stirring is equal
After even, bent cloth is covered, is put into 30 DEG C of incubator and stacks culture, after cultivating 12~16h, zymogenic temperature can be increased, and reach 38
It DEG C to carry out turning over song for the first time, then tiling culture；After being further cultured for 6-8h, progress is secondary to turn over song, continues tiling culture, until
Yeast is mature after 36h；
Ferment: by after maturation yeast income round in, then into round be added mass concentration be 16%~
18% salt water, the additive amount of the salt water are as follows: 2~2.5 times of sterilize preceding dregs of beans and stir-fry wheat dry weight summation stir evenly,
It mixes well yeast with salt water, is sealed with preservative film and brown paper, be put into incubator and ferment；Incubator temperature 0
It is set as 30 DEG C within~30 days, reduces fermentation temperature later to 18~20 DEG C, continue fermentation to 150 ± 3 days；
(6) squeeze: the moromi for taking fermentation to complete, squeezing obtain high-salt diluted state fermentation soy finished product；
(7) sterilize: gained high-salt diluted state fermentation soy finished product being sterilized, is packed to get soy sauce.
5. the method according to claim 4 for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, feature exist
In: the step (5) in reduce the method for fermentation temperature are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 18 DEG C later.
6. the method according to claim 4 for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, feature exist
In: the step (5) in reduce the method for fermentation temperature are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 19 DEG C later.
7. the method according to claim 4 for reducing the generation of soy sauce biogenic amine by changing fermentation temperature, feature exist
In: the step (5) in reduce the method for fermentation temperature are as follows:
It is set as 30 DEG C within incubator temperature 0~30 day, is set as 20 DEG C later.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770326A (en) * | 2019-03-22 | 2019-05-21 | 中国农业大学 | A kind of method of urethanes in reduction soy sauce |
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