CN109674022A - A kind of preparation method of the high-salt dilute soy rich in HEMF - Google Patents
A kind of preparation method of the high-salt dilute soy rich in HEMF Download PDFInfo
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- CN109674022A CN109674022A CN201910105858.7A CN201910105858A CN109674022A CN 109674022 A CN109674022 A CN 109674022A CN 201910105858 A CN201910105858 A CN 201910105858A CN 109674022 A CN109674022 A CN 109674022A
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- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 101100450469 Arabidopsis thaliana CPX1 gene Proteins 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 32
- 235000015067 sauces Nutrition 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 244000068988 Glycine max Species 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 239000002054 inoculum Substances 0.000 claims description 10
- 238000000518 rheometry Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000001376 precipitating effect Effects 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- 229920001503 Glucan Polymers 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 229920001221 xylan Polymers 0.000 claims description 4
- 150000004823 xylans Chemical class 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 3
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 241000235058 Komagataella pastoris Species 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 abstract description 4
- 239000002243 precursor Substances 0.000 abstract description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013736 caramel Nutrition 0.000 abstract description 3
- 230000008685 targeting Effects 0.000 abstract description 3
- FAYUQJQOHOTTKW-UHFFFAOYSA-N 2-methylfuran-3-one Chemical compound CC1OC=CC1=O FAYUQJQOHOTTKW-UHFFFAOYSA-N 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 9
- 239000012496 blank sample Substances 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 7
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 5
- 239000012634 fragment Substances 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000007306 turnover Effects 0.000 description 4
- 208000004631 alopecia areata Diseases 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000001819 mass spectrum Methods 0.000 description 3
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 2
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 2
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005837 enolization reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000003039 volatile agent Substances 0.000 description 2
- QJYOEDXNPLUUAR-UHFFFAOYSA-N 5-ethyl-4-hydroxy-2-methylfuran-3-one Chemical compound CCC1=C(O)C(=O)C(C)O1 QJYOEDXNPLUUAR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 150000003997 cyclic ketones Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Abstract
The present invention provides a kind of preparation methods of high-salt dilute soy rich in HEMF, include the following steps: (1) boiling mixing；(2) koji-making；(3) it ferments；(4) filter and sterilize and etc., pass through Aroma precursor substance control technique, the variation of target flavor substance in controllable adjustment moromi fermentation process, targeting improve soy sauce in 4- hydroxyl -2(5) ethyl -5(2) methyl -3(2H) furanone content, to improve the flavor of soy sauce, soy sauce quality is promoted, it is prominent with the soy sauce caramel fragrance of method provided by the present invention preparation, paste flavor is strong, mellow in taste.
Description
Technical field
The present invention relates to flavouring preparation technical fields, specially a kind of to be rich in 4- hydroxyl -2(5) ethyl -5(2) methyl -3
The preparation method of the natural caramel Flavor soy sauce of (2H) furanone (abbreviation HEMF).
Background technique
Sauce fermentation is with a long history, is the traditional condiment of great Asian characteristics, and salty delicate flavour is prominent, and the five tastes reconcile, fragrance
It is abundant, and be rich in nutrition and functional components, nowadays also gradually by the approval of the people of other countries and like.High-salt dilute
Soy sauce paste flavor, ester are aromatic strongly fragrant, and fragrance component is extremely complex, and having detected volatile component has more than 500 kinds, wherein there is 30-40 kind
Volatile compound can be combined (GC-MS/O) institute smelling by gas phase-mass spectrum/smelling instrument and detect there is fragrance contribution
Compound, wherein maximum with the contribution of HEMF.
HEMF is referred to as soy sauce ketone, fragrant and sweet with strong coke, closely related with the presentation of paste flavor, can reach in soy sauce
The concentration of 50 to 100 ppm is repeatedly accredited as the crucial fragrance reactive compound of soy sauce, shows that HEMF has important fragrance
Contribution.The separation from Japanese soy sauce identifies the substance in 1976 for the first time, then in the perfume (or spice) of the foods such as molasses, miso, beans sauce
Also there is detection in gas.Other than fragrance contribution, HEMF also has the function of high antioxidant and cancer preventive activity etc..The substance
With 2 isomers, i.e. 4- hydroxyl -2- ethyl -5- methyl -3(2H) furanone and 4- hydroxyl -5- Ethyl-2-Methyl -3
(2H) furanone (Fig. 1), the molecular characterization of two compounds are the structural unit (figure in cyclic ketones molecule containing enolization
2), the compound with this class formation is often important food flavor.Therefore, scientific and technical based on modern molecular sense organ, for
The targeting quality regulation of crucial aroma substance will more targetedly.
The object of the invention passes through Aroma precursor substance control technique, target flavor substance in controllable adjustment moromi fermentation process
Variation, targeting improves the content of HEMF in soy sauce, to improve the flavor of soy sauce, promotes soy sauce quality.
Summary of the invention
Basic composition thinking of the invention is to pass through the crucial perfume of GC-MS/O technical appraisement in molecule sense organ technical foundation
Gas compound is found out the key compound for influencing soy sauce fragrance, is introduced in due course by Aroma precursor substance, and crucial fragrance is strengthened
The formation of compound HEMF finally obtains a aromatic flavour, mellow in taste, healthy and safe soy sauce.
Be rich in 4- hydroxyl -2(5 the present invention provides a kind of) ethyl -5(2) methyl -3(2H) and furanone high-salt dilute sauce
The preparation method of oil, includes the following steps:
(1) boiling: soybean is soaked in water, and the soybean after immersion is carried out boiling, cooking pressure is 0.1~0.12MPa, pressure maintaining
Time is 10~15 min, cooling, obtains ripe beans；
(2) mixing: after the ripe bean temperature after boiling in step (1) is reduced to 32~45 DEG C, mixing with flour, bent essence, described
Qu Jingwei aspergillus oryzae, inoculum concentration are soybean and flour total weight 0.04%~0.50%, and uniform mixed song obtains yeast；
(3) koji-making: carrying out solid state rheology 40h~50h for the yeast of step (2), wherein cultivated at 28~30 DEG C 16h~
For 24 hours, then at 26~28 DEG C 16h~26h is cultivated；Qu Yici is turned over after 14~18 h of solid state rheology, is continued after cultivating 4h~7h
Song is turned over for the second time；Glucide is added in 10~36h of solid state rheology, mixes, continues to cultivate, obtain into song；
(4) it ferments: by the proportionately Qu Zhiliang and brine volume ratio 1:1.8~1:2.5(w/ of the gained Cheng Quyu salt water in step (3)
V) ratio is mixed with moromi, and brine strength is 18%~22%(w/v), yeast will be added after 30~60d of moromi fermentation
Bacterium；Continue 45~90d of fermentation, raw sauce is obtained by filtration；
(5) filter and sterilize: step (4) resulting raw sauce is heated, precipitating, filtering, sterilization steps obtain soy sauce,
Described in 80 DEG C~100 DEG C of temperature of sterilizing, sterilization time is the h of 0.3 h~0.8.
Preferably, the time that soybean is soaked in water is the h of 6 h~10.
Preferably, the mass ratio of dry soybean and flour is 4:1 in step (2).
Preferably, the dosage of glucide described in step (3) is the 0.50%~8.00% of the spirit quality.
Preferably, the glucide includes glucose, mannose, fructose, maltose, lactose, xylose, Arab
Any one in sugar, glucan and xylan or two kinds.
Preferably, saccharomycete described in step (4) includes Lu Shi yeast, torulopsis, any one in Pichia pastoris
Or two kinds, inoculum density is 5 X 105~5 X 107A/mL.
It is outer addition glucide time point control it is extremely important to the implementation of this technology, glucide cannot in mixed song,
That is it is added when 0h, early stage advantage aspergillus oryzae is not grown, and excessively high sugared content will cause the excessive multiplication of bacterium and influence
Fermentation；By improving the content of crucial glucide in mid-term metabolite, can be formed under the action of yeast initial stage enzyme system
Precursor substance acetaldehyde and A-madori product required for a large amount of HEMF is generated, and then improve the generation of HEMF in tunning
Amount.
The invention has the following advantages over the prior art:
The resulting high-salt dilute soy of the present invention, caramel fragrance is prominent, and paste flavor is strong, mellow in taste, important volatile compound
4- hydroxyl -2(5) ethyl -5(2) methyl -3(2H) content of furanone (HEMF) is 1.43~3.67 times of common fermentation soy sauce.
The present invention does not change the nutritive value of soy sauce substantially, to soy sauce conventional index total nitrogen, amino-acid nitrogen etc. without significant
It influences or is slightly promoted.
Detailed description of the invention
Fig. 1 is HEMF isomer molecular formula；
Fig. 2 is the characterization of molecules structural unit of enolization；
Fig. 3 a is the Information in Mass Spectra figure of HEMF isomer structure I；
Fig. 3 b is the Information in Mass Spectra figure of HEMF isomer structure 2；
Fig. 3 c is the selection chromatography of ions figure (m/z 142) of HEMF in high-salt dilute soy.
Specific embodiment
In order to preferably promote and illustrate innovative characteristics of the invention.HEMF is rich in one kind below with reference to several embodiments
High-salt dilute soy and preparation method thereof be further described.But the scope of protection of present invention is not limited to reality
Apply the range that example is illustrated.
4- hydroxyl -2- ethyl -5- methyl -3(2H) fragment ion of furanone is m/z 142,85,57, and 4- hydroxyl -
5- Ethyl-2-Methyl -3(2H) fragment ion of furanone is then m/z 142,99,43,71, the respectively isomerism of HEMF
Body, because detection peak is smaller in MS map, full fragment ion difficult quantitation, therefore fragment ion 142 is selected to determine as HEMF
Measure fragment.Following embodiment quantitative result is the sum of the content of two isomers.
Embodiment 1:
(1) boiling: by the soybean boiling after 6 h of immersion, cooking pressure 0.10MPa, dwell time 15min are cooling, obtain ripe
Beans；
(2) mixing: after the ripe bean temperature after boiling in step (1) is reduced to 42 DEG C, mix with flour, bent essence, dry soybean and
The weight ratio of flour mixture be 4:1, the Qu Jingwei aspergillus oryzae, inoculum concentration be soybean and flour total weight 0.05%, uniformly
Mixed song obtains yeast；
(3) koji-making: carrying out solid state rheology 50h for the yeast of step (2), 30 DEG C at a temperature of cultivate for 24 hours, then at 26 DEG C
Lower culture 26h.Qu Yici wherein is turned over after cultivating 16h, continues to turn over song again after cultivating 6h, and sweet dew is added when turning over song again
Sugar and xylan, wherein mannose quality is the 3% of spirit quality, and xylan quality is the 1% of spirit quality, mixes, continues to train
It supports, obtains into song；
(4) ferment: being 22%(w/v, g/L by the gained Cheng Quyu concentration in step (3)) salt water proportionately Qu Zhiliang and body of salt
Product is than being 1:2.5(w/v) it is mixed with moromi, after the 30d that ferments, it is inoculated with torulopsis bacterium, inoculum density is 5 X 107A/mL,
The moromi is continued into 60 d that ferment, raw sauce is obtained by filtration；
(5) sterilize and filter: the processing steps such as step (4) resulting raw sauce is heated, precipitating, filtering, sterilizing obtain sauce
Oil.Wherein 95 DEG C of the temperature of the sterilizing, sterilization time are 0.5 h.
Reference examples 1: not adding glucide in yeast making process, remaining condition is identical, obtains blank sample 1.
The total content of HEMF is increased to 55.51mg/L from 15.14 mg/L in soy sauce, is 3.67 times of blank sample 1, sauce
Oily entirety camerlsed is promoted obvious.
Embodiment 2:
(1) boiling: by the soybean boiling after immersion 8h, cooking pressure 0.10MPa, dwell time 14min are cooling, obtain ripe
Beans；
(2) mixing: after the ripe bean temperature after boiling in step (1) is reduced to 32 DEG C, mix with flour, bent essence, dry soybean and
The weight ratio of flour mixture be 4:1, the Qu Jingwei aspergillus oryzae, inoculum concentration be soybean and flour total weight 0.5%, uniformly
Mixed song obtains yeast；
(3) koji-making: carrying out 44 h of solid state rheology for the yeast of step (2), 30 DEG C at a temperature of cultivate 22h, then 28
22h is cultivated at DEG C.Qu Yici wherein is turned over after cultivating 14h, continues to turn over song again after cultivating 7h, and (train when turning over song again
Support 21h) glucose and lactose is added, wherein glucose quality is the 5% of the spirit quality, and lactose quality is spirit quality
1%, it mixes, continues to cultivate, obtain into song；
(4) ferment: being 20%(w/v by the gained Cheng Quyu concentration in step (3)) salt water proportionately Qu Zhiliang and the body of salt
Product after moromi fermentation 45d, is inoculated with methamidophos, is inoculated with dense than being mixed with moromi for the ratio of 1:2.5(w/v)
Degree is 5 X 107A/mL；After continuing fermentation 45d, raw sauce is filtered to obtain；
(5) sterilize and filter: the processing steps such as step (4) resulting raw sauce is heated, precipitating, filtering, sterilizing obtain sauce
Oil.Wherein 80 DEG C of the temperature of the sterilizing, sterilization time are 0.8 h.
Reference examples 2: not adding glucide in yeast making process, remaining condition is identical, obtains blank sample 2.
The total content of HEMF is increased to 44.44mg/L from 31.02 mg/L in soy sauce, is 1.43 times of blank sample 2, sauce
Alopecia areata taste is promoted obviously, and camerlsed is prominent.
Embodiment 3:
(1) boiling: by the soybean boiling after 10 h of immersion, cooking pressure 0.12MPa, dwell time 10min are cooling, obtain
Ripe beans；
(2) mixing: after the ripe bean temperature after boiling in step (1) is reduced to 45 DEG C, mix with flour, bent essence, dry soybean and
The weight ratio of flour mixture be 4:1, the Qu Jingwei aspergillus oryzae, inoculum concentration be soybean and flour total weight 0.1%, uniformly
Mixed song obtains yeast；
(3) koji-making: carrying out 40 h of solid state rheology for the yeast of step (2), 30 DEG C at a temperature of cultivate for 24 hours, then 28
16h is cultivated at DEG C.Qu Yici wherein is turned over after cultivating 16h, continues to turn over song, and the addition when turning over song for the first time again after cultivating 4h
Glucan and ribose, glucan quality are the 1.5% of the spirit quality, and ribose quality is the 1.5% of spirit quality, are mixed, after
Continuous culture, obtains into song；
(4) fermenting: being 18%(w/v by the gained Cheng Quyu concentration in step (3)) proportionately Qu Zhiliang with brine volume ratio is salt water
Ratio 1:1.8(w/v) is mixed with moromi, after 30 d of moromi fermentation, is inoculated with Pichia yeast, inoculum density 5
ⅹ105A/mL；After continuing 60 d of fermentation, raw sauce is filtered to obtain；
(5) sterilize and filter: the processing steps such as step (4) resulting raw sauce is heated, precipitating, filtering, sterilizing obtain sauce
Oil.Wherein 100 DEG C of the temperature of the sterilizing, sterilization time are 0.3 h.
Reference examples 3: not adding glucide in yeast making process, remaining condition is identical, obtains blank sample 3.
The total content of HEMF is increased to 88.10mg/L from 31.02 mg/L in soy sauce, is 2.84 times of blank sample 3, sauce
Alopecia areata taste is promoted obviously, and camerlsed is prominent.
Embodiment 4:
(1) boiling: by the soybean boiling after immersion 10h, cooking pressure is 0.12 MPa, and the dwell time is 12 min, cooling, is obtained
Ripe beans；
(2) mixing: after the ripe bean temperature after boiling in step (1) is reduced to 40 DEG C, mix with flour, bent essence, dry soybean and
The weight ratio of flour mixture be 4:1, the Qu Jingwei aspergillus oryzae, inoculum concentration be soybean and flour total weight 0.04%, uniformly
Mixed song obtains yeast；
(3) koji-making: carrying out 45 h of solid state rheology for the yeast of step (2), 30 DEG C at a temperature of cultivate for 24 hours, then 28
21h is cultivated at DEG C.Qu Yici wherein is turned over after cultivating 18h, continues to turn over song again after cultivating 4h, and (the training when turning over song for the second time
Support 22h) maltose and arabinose is added, the quality of the maltose is the 3% of spirit quality, the quality of the arabinose
It is the 1% of spirit quality, mixes, continue to cultivate, obtain into song；
(4) ferment: fermentation: being 21%(w/v by the gained Cheng Quyu concentration in step (3)) salt water proportionately Qu Zhiliang and body of salt
Product after 40 d of moromi fermentation, is inoculated with methamidophos, is inoculated with dense than being mixed with moromi for the ratio of 1:2.4(w/v)
Degree is 5 X 106A/mL；After continuing 55 d of fermentation, raw sauce is filtered to obtain；
(5) sterilize and filter: the processing steps such as step (4) resulting raw sauce is heated, precipitating, filtering, sterilizing obtain sauce
Oil.Wherein 95 DEG C of the temperature of the sterilizing, sterilization time are 0.5 h.
Reference examples 4: not adding glucide in yeast making process, remaining condition is identical, obtains blank sample 4.
The total content of HEMF is increased to 46.11 mg/L from 25.41 mg/L in soy sauce, is 1.81 times of blank sample 4, sauce
Alopecia areata taste is promoted obviously, and camerlsed is prominent.
Claims (7)
1. a kind of preparation method of the high-salt dilute soy rich in HEMF, which comprises the steps of:
(1) boiling: soybean is soaked in water, and the soybean after immersion is carried out boiling, cooking pressure is 0.1~0.12MPa, pressure maintaining
Time is 10~15 min, cooling, obtains ripe beans；
(2) mixing: after the ripe bean temperature after boiling in step (1) is reduced to 32~45 DEG C, mixing with flour, bent essence, described
Qu Jingwei aspergillus oryzae, inoculum concentration are dry soybean and flour total weight 0.04%~0.50%, and uniform mixed song obtains yeast；
(3) koji-making: carrying out solid state rheology 40h~50h for the yeast of step (2), wherein cultivated at 28~30 DEG C 16h~
For 24 hours, then at 26~28 DEG C 16h~26h is cultivated；Qu Yici is turned over after 14~18 h of solid state rheology, is continued after cultivating 4h~7h
Song is turned over for the second time；Glucide is added in 10~36h of solid state rheology, mixes, continues to cultivate, obtain into song；
(4) it ferments: by the proportionately Qu Zhiliang and brine volume ratio 1:1.8~1:2.5(w/ of the gained Cheng Quyu salt water in step (3)
V) ratio is mixed with moromi, and brine strength is 18%~22%(w/v), yeast will be added after 30~60d of moromi fermentation
Bacterium；Continue 45~90d of fermentation, raw sauce is obtained by filtration；
(5) filter and sterilize: step (4) resulting raw sauce is heated, precipitating, filtering, sterilization steps obtain soy sauce,
Described in 80 DEG C~100 DEG C of temperature of sterilizing.
2. a kind of preparation method of high-salt dilute soy rich in HEMF according to claim 1, which is characterized in that step
(1) time of the immersion is the h of 6 h~10.
3. a kind of preparation method of high-salt dilute soy rich in HEMF according to claim 1, which is characterized in that described
In step (2), the mass ratio of dry soybean and flour is 4:1.
4. a kind of preparation method of high-salt dilute soy rich in HEMF according to claim 1, which is characterized in that step
(3) dosage of the glucide described in is the 0.50%~8.00% of the spirit quality.
5. a kind of preparation method of high-salt dilute soy rich in HEMF according to claim 1, which is characterized in that step
(5) sterilization time is the h of 0.3 h~0.8.
6. a kind of preparation method of high-salt dilute soy rich in HEMF according to any one of claims 1 to 5, feature
Be, the glucide include glucose, mannose, fructose, maltose, lactose, xylose, arabinose, glucan and
Any one in xylan or two kinds.
7. a kind of preparation method of high-salt dilute soy rich in HEMF according to claim 1, which is characterized in that step
(4) saccharomycete described in includes Lu Shi yeast, torulopsis, any one or two kinds in Pichia pastoris, and inoculum density is 5 X
105~5 X 107A/mL.
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| CN111406896A (en) * | 2020-04-30 | 2020-07-14 | 四川大学 | Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function |
| CN113322193A (en) * | 2021-05-18 | 2021-08-31 | 华南理工大学 | Salt-tolerant yeast for increasing content of Sotolone in soy sauce and application thereof |
| CN113322201A (en) * | 2021-05-27 | 2021-08-31 | 华南理工大学 | Salt-tolerant lactobacillus fermentum for improving flavor quality of brewed soy sauce and application thereof |
| CN113424948A (en) * | 2021-06-25 | 2021-09-24 | 湖北土老憨调味食品股份有限公司 | Method for improving flavor of soy sauce |
| CN113796497A (en) * | 2021-08-05 | 2021-12-17 | 华南理工大学 | Method for increasing content of lactylic acid in bean fermented product |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111406896A (en) * | 2020-04-30 | 2020-07-14 | 四川大学 | Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function |
| CN113322193A (en) * | 2021-05-18 | 2021-08-31 | 华南理工大学 | Salt-tolerant yeast for increasing content of Sotolone in soy sauce and application thereof |
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| CN113322201B (en) * | 2021-05-27 | 2023-11-24 | 华南理工大学 | Salt-tolerant lactobacillus fermentum for improving flavor quality of brewed soy sauce and application thereof |
| CN113424948A (en) * | 2021-06-25 | 2021-09-24 | 湖北土老憨调味食品股份有限公司 | Method for improving flavor of soy sauce |
| CN113796497A (en) * | 2021-08-05 | 2021-12-17 | 华南理工大学 | Method for increasing content of lactylic acid in bean fermented product |
| CN113796497B (en) * | 2021-08-05 | 2023-05-23 | 华南理工大学 | Method for improving lactoyl amino acid content in bean fermented product |
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