CN110574909B - Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce - Google Patents
Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce Download PDFInfo
- Publication number
- CN110574909B CN110574909B CN201910956828.7A CN201910956828A CN110574909B CN 110574909 B CN110574909 B CN 110574909B CN 201910956828 A CN201910956828 A CN 201910956828A CN 110574909 B CN110574909 B CN 110574909B
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- rape flower
- rape
- daqu
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 176
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- -1 ester compounds Chemical class 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000012258 culturing Methods 0.000 claims abstract description 26
- 239000007858 starting material Substances 0.000 claims abstract description 26
- 239000001963 growth medium Substances 0.000 claims abstract description 25
- 239000002245 particle Substances 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 239000008187 granular material Substances 0.000 claims abstract description 3
- 238000003892 spreading Methods 0.000 claims description 22
- 230000007480 spreading Effects 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 15
- 241000519995 Stachys sylvatica Species 0.000 claims description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 32
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 239000000126 substance Substances 0.000 abstract description 27
- 150000001413 amino acids Chemical class 0.000 abstract description 16
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 16
- 150000002148 esters Chemical class 0.000 abstract description 15
- 235000013824 polyphenols Nutrition 0.000 abstract description 7
- 150000001299 aldehydes Chemical class 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 150000002576 ketones Chemical class 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 150000002391 heterocyclic compounds Chemical class 0.000 abstract description 3
- 235000005985 organic acids Nutrition 0.000 abstract description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 2
- 241000894007 species Species 0.000 description 16
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 15
- 235000006008 Brassica napus var napus Nutrition 0.000 description 15
- 240000000385 Brassica napus var. napus Species 0.000 description 15
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 15
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 15
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- 241000193830 Bacillus <bacterium> Species 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 7
- 150000001298 alcohols Chemical class 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000686 essence Substances 0.000 description 5
- 150000002989 phenols Chemical class 0.000 description 5
- 238000012163 sequencing technique Methods 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 4
- CFNJLPHOBMVMNS-UHFFFAOYSA-N pentyl butyrate Chemical compound CCCCCOC(=O)CCC CFNJLPHOBMVMNS-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 238000001228 spectrum Methods 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 3
- 241000566145 Otus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 2
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 2
- RAFHQTNQEZECFL-UHFFFAOYSA-N 2-Ethyl-6-methylpyrazine Chemical compound CCC1=CN=CC(C)=N1 RAFHQTNQEZECFL-UHFFFAOYSA-N 0.000 description 2
- BSAIUMLZVGUGKX-UHFFFAOYSA-N 2-Nonenal Natural products CCCCCCC=CC=O BSAIUMLZVGUGKX-UHFFFAOYSA-N 0.000 description 2
- BYGQBDHUGHBGMD-UHFFFAOYSA-N 2-methylbutanal Chemical compound CCC(C)C=O BYGQBDHUGHBGMD-UHFFFAOYSA-N 0.000 description 2
- BSAIUMLZVGUGKX-FPLPWBNLSA-N 2-nonenal Chemical compound CCCCCC\C=C/C=O BSAIUMLZVGUGKX-FPLPWBNLSA-N 0.000 description 2
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- MTZQAGJQAFMTAQ-UHFFFAOYSA-N ethyl benzoate Chemical compound CCOC(=O)C1=CC=CC=C1 MTZQAGJQAFMTAQ-UHFFFAOYSA-N 0.000 description 2
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 description 2
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 239000001893 (2R)-2-methylbutanal Substances 0.000 description 1
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 239000001908 2-ethyl-5-methylpyrazine Substances 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 101710186708 Agglutinin Proteins 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000025352 Artocarpus heterophyllus Species 0.000 description 1
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- 101710146024 Horcolin Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 101710189395 Lectin Proteins 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 101710179758 Mannose-specific lectin Proteins 0.000 description 1
- 101710150763 Mannose-specific lectin 1 Proteins 0.000 description 1
- 101710150745 Mannose-specific lectin 2 Proteins 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- XCOBLONWWXQEBS-KPKJPENVSA-N N,O-bis(trimethylsilyl)trifluoroacetamide Chemical compound C[Si](C)(C)O\C(C(F)(F)F)=N\[Si](C)(C)C XCOBLONWWXQEBS-KPKJPENVSA-N 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- QHZLMUACJMDIAE-UHFFFAOYSA-N Palmitic acid monoglyceride Natural products CCCCCCCCCCCCCCCC(=O)OCC(O)CO QHZLMUACJMDIAE-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930187719 Soyasaponin Natural products 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000910 agglutinin Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- FMMOOAYVCKXGMF-MURFETPASA-N ethyl linoleate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OCC FMMOOAYVCKXGMF-MURFETPASA-N 0.000 description 1
- 229940031016 ethyl linoleate Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 244000000004 fungal plant pathogen Species 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 229940075529 glyceryl stearate Drugs 0.000 description 1
- 238000001785 headspace extraction Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000003463 organelle Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002444 silanisation Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000007916 tablet composition Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
Images
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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce, which comprises the following steps of preparing seed starter, preparing rape flower particles: drying rape flower at 50 deg.C for 2 hr, alternately storing at-20 deg.C for 1 hr, vacuum microwave treating for 15min, and repeating to obtain rape flower granule; preparing a Daqu culture medium by using fried wheat, soybean and water in a mass ratio of 5:5:12, adding rape flower particles, sterilizing, inoculating the koji, and culturing to obtain the Daqu; adding the Daqu into saline water according to the proportion of 1: 2-4, and fermenting for 5 months at 30 ℃ to obtain the rape flower soy sauce. The indexes of amino acid nitrogen, polyphenol and antioxidant in the soy sauce are all higher than those of common soy sauce, and the types of flavor substances such as esters, aldehydes and ketones, organic acids, heterocyclic compounds and alcohol phenol are also all higher than those of common soy sauce, so that the flavor of the soy sauce is improved.
Description
Technical Field
The invention relates to the technical field of seasoning processing, in particular to a preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce.
Background
The rape flower is widely distributed, mainly in Hubei, Anhui, Sichuan and Jiangsu provinces, the total yield is more than 1200 ten thousand tons, the rape flower is the first edible vegetable oil raw material in China, the common hypertension can be prevented, the anemia can be reduced, and the cold treatment effect is particularly good.
The soy sauce is a traditional seasoning which has a long history and is deeply favored by people in China, can improve the taste and color of dishes and enhance appetite, and also has the effects of relieving fever and relieving restlessness, seasoning and stimulating appetite and the like. The nutrient components of the soy sauce are from soybean and wheat, but are superior to the soybean and the wheat, because the fermentation of the microorganism eliminates the anti-nutritional factors such as trypsin inhibitor, agglutinin and the like in the raw materials, and generates vitamin B12, nucleic acid, melanin, aromatic compounds and the like, and also contains various physiological active substances such as abundant organic acid, soyasaponin, soybean oligosaccharide and the like.
Ester compounds play a particularly important role in soy sauce flavor, most of which have fragrance of flowers, fruits, wine or honey, are widely existed in nature, and can play a role in enhancing although the compounds cannot endow decisive fragrance when various essences are blended. Due to the continuous improvement of living standard, people have higher requirements on the flavor and taste of soy sauce, consumers also pay more attention to the sensory and nutritional values of soy sauce, and a soy sauce product with good flavor and increased health-care efficacy is urgently needed in the field.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or the problem of low organoleptic and nutritional values in the prior art soy sauce.
Therefore, one of the purposes of the invention is to overcome the defects of the existing soy sauce products and provide a preparation method of rape flower soy sauce rich in ester compounds.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a preparation method of rape flower soy sauce rich in ester compounds comprises the following steps: bran and water are used as raw materials, and the weight ratio of bran to water is 5: 6, uniformly mixing, sterilizing at 121 ℃ for 20min, cooling, inoculating aspergillus oryzae spores, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until a starter culture medium is completely white, turning the starter for the second time, spreading and culturing until the culture medium is green, the spores are mature, and drying at 50 ℃ for 6-8 h to prepare the starter; preparing rape flower particles: drying rape flower at 50 deg.C for 2 hr, alternately storing at-20 deg.C for 1 hr, vacuum microwave treating for 15min, and repeating to obtain rape flower granule; preparing the Daqu: preparing a Daqu culture medium by using fried wheat, soybean and water in a mass ratio of 5:5:12, adding rape flower particles, sterilizing, inoculating the koji, and culturing to obtain the Daqu; fermenting with saline water: adding the Daqu into saline water according to the proportion of 1: 2-4, and fermenting for 5 months at 30 ℃ to obtain the rape flower soy sauce.
As a preferable scheme of the preparation method of the rape flower soy sauce rich in ester compounds, the preparation method comprises the following steps: the preparation of the mother starter comprises inoculating Aspergillus oryzae spore with inoculation amount of 3 ‰.
As a preferable scheme of the preparation method of the rape flower soy sauce rich in ester compounds, the preparation method comprises the following steps: the preparation method of the Daqu comprises the following step of preparing the Daqu, wherein the water content of rape flower particles is 5-8%, and the addition amount of the rape flower particles accounts for 2-10% of the mass percentage of the Daqu.
As a preferable scheme of the preparation method of the rape flower soy sauce rich in ester compounds, the preparation method comprises the following steps: the addition amount of the rape flower particles accounts for 5 percent of the mass of the yeast.
As a preferable scheme of the preparation method of the rape flower soy sauce rich in ester compounds, the preparation method comprises the following steps: and performing vacuum microwave for 15min, wherein the vacuum degree of the vacuum microwave is-0.1 MPa, and the microwave power density is 3W/g.
As a preferable scheme of the preparation method of the rape flower soy sauce rich in ester compounds, the preparation method comprises the following steps: the preparation of the Daqu is to transfer a mother starter after sterilization, the inoculation amount is 3 per mill, the Daqu is subjected to stacking culture at 28-32 ℃, turning and spreading the Daqu when white spots appear on the surface, continuing to culture at 28-30 ℃, and turning and continuing to culture the Daqu after white spots appear on the surface, so as to prepare the Daqu.
The invention also aims to provide the rape flower soy sauce rich in ester compounds.
In order to solve the above technical problems, according to one aspect of the present invention, the present invention provides the following technical solutions: the rape flower soy sauce prepared by the preparation method of the rape flower soy sauce rich in ester compounds has the advantages that the relative content of the ester compounds in the rape flower soy sauce is 42.35 percent, the relative abundance of bacillus in the soy sauce is 43.39 percent, the relative abundance of the bacillus in the soy sauce is higher than that of the common soy sauce, and the variety of the bacillus is richer.
The invention has the beneficial effects that:
(1) the invention provides a preparation method of rape flower soy sauce rich in ester compounds, which takes beans and wheat as raw materials, prepares the soy sauce by adding special pretreated rape flower particles and compounding the soy sauce with the beans and the wheat, wherein amino acid nitrogen, polyphenol and antioxidant indexes in the soy sauce are all higher than those of common soy sauce, and flavor substances such as esters, aldehydes and ketones, organic acids, heterocyclic compounds and alcohol phenol are also all higher than those of the common soy sauce, thereby improving the flavor of the soy sauce.
(2) According to the rape flower soy sauce rich in ester compounds, the microbial DNA of the soy sauce at the fermentation end point is extracted, and 16s sequencing shows that the species abundance of bacillus is higher than that of the common soy sauce, the microbial diversity is richer, the formation of the soy sauce flavor substance diversity is facilitated, and the soy sauce is beneficial to human health.
(3) The rape flower soy sauce rich in ester compounds has the advantages of simple production process, abundant and easily-obtained raw materials and low method cost, and is suitable for industrial production.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph showing the trend of amino acid nitrogen in soy sauce prepared by adding canola flowers in the examples of the present invention.
FIG. 2 is a graph showing the trend of reducing sugars in canola soy sauce obtained by adding canola in the examples of the present invention.
FIG. 3 is a graph showing the trend of the DPPH radical scavenging ability of canola soy sauce prepared by adding canola in the present invention.
FIG. 4 is a graph showing the trend of the reducing power of canola soy sauce prepared by adding canola in the soy sauce of the present invention.
FIG. 5 is a graph showing the trend of the total phenols of canola soy sauce obtained by adding canola in the soy sauce of the present invention.
FIG. 6 is a comparative peak spectrum of flavor substances in soy sauce prepared by adding rape flower in the present invention.
FIG. 7 is a comparative peak spectrum of flavor components in soy sauce prepared by adding rape flower in the present invention.
FIG. 8 is a graph showing OTU distribution of Wein in soy sauce prepared by adding rape flower in the example of the present invention.
FIG. 9 is a bar graph of the relative abundance of species at the level of canola soy obtained from soy sauce made with canola flowers added in accordance with the present invention.
FIG. 10 is a graph showing the dilution curve of the varieties of canola oil soy sauce in soy sauce prepared by adding canola flowers in the examples of the present invention.
FIG. 11 is a Rank Absundance curve of rape flower soy sauce prepared by adding rape flower in the soy sauce according to the present invention.
FIG. 12 is a box plot of soy sauce species accumulated from canola flowers in soy sauce prepared by adding canola flowers in accordance with an embodiment of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, embodiments accompanying the present invention are described in detail below with reference to examples.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
And (3) flavor substance detection: the volatile flavor substances are researched by adopting a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. 5mL of sample is sucked and put into a headspace bottle, a rotor is added, the headspace bottle is immediately sealed, and the headspace bottle is placed on a magnetic stirrer and is balanced for 15min in a water bath at 600r/min and 60 ℃. After equilibration, the injector with the DVB/CAR/PDMS extraction head at 50/30 μm was inserted into the vial and the fiber head was pushed out of the vial at a distance of 1.0-1.5cm from the sample surface at an extraction temperature of 60 ℃ for a headspace extraction of 30 min. The extraction head was inserted into the GC-MS inlet and desorbed at 240 ℃ for 5 min.
And (3) detecting taste substances: putting 50uL of soy sauce sample into a 1.5mL centrifuge tube; placing at-80 deg.C, vacuum freeze drying; adding 100uL of N-N-dimethylformamide, ultrasonically dissolving for 30min, uniformly vortexing, and centrifuging (12000,5 min); taking 50uL of supernatant, placing the supernatant into a 1.5mL centrifuge tube, adding 100uL of BSTFA and 5uL of internal standard, and uniformly swirling; 1uL was sampled and analyzed by GC-MC.
16s sequencing: the genomic DNA of the sample is extracted by a CTAB or SDS method, PCR amplification is carried out, then purification is carried out, Library construction is carried out by using an Ion Plus Fragment Library Kit48rxns Library construction Kit of Thermofeisher company, and on-machine sequencing is carried out by Ion S5TMXL of Thermofeisher.
Example 1
(1) Preparation of raw materials: parching semen Tritici Aestivi, and grinding into four or six petals; selecting northeast organic soybean as soybean;
(2) preparing a seed starter: bran and water are used as raw materials, and the weight ratio of bran to water is 5: 6, uniformly mixing, putting into a triangular flask, sterilizing at 121 ℃ for 20min, inoculating aspergillus oryzae spores with the mass of 3 per thousand, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning over after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until a mother culture medium is completely white, turning over the yeast for the second time, spreading and culturing until the culture medium is green, the spores are mature, and drying at 50 ℃ for 6-8 h to obtain the mother culture;
(3) preparing the Daqu: preparing a Daqu culture medium by using fried wheat, soybean and water in a mass ratio of 5:5:12, sterilizing, quickly spreading on a bamboo plaque, cooling to room temperature, inoculating the Daqu starter, uniformly mixing, performing stacking culture at 28-32 ℃ for 12-15 h, uniformly turning and tiling after white spots appear on the surface, continuing culture at 28-32 ℃ for 8h, and controlling the temperature of the Daqu not to exceed 40 ℃ until the culture medium turns yellow green to prepare the Daqu.
(4) Fermenting with saline water: adding saline water into Daqu at a ratio of 1:2, and fermenting at 30 deg.C for 5 months to obtain rape flower soy sauce.
Example 2
(1) Preparation of raw materials: parching semen Tritici Aestivi, and grinding into four or six petals; selecting northeast organic soybean as soybean; drying fresh rape flowers for 2 hours at 50 ℃ to prepare rape flower particles with the water content of 5-8%;
(2) preparing a seed starter: bran and water are used as raw materials, and the weight ratio of bran to water is 5: 6, uniformly mixing, putting into a triangular flask, sterilizing at 121 ℃ for 20min, inoculating aspergillus oryzae spores of 3 per thousand mass, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until the starter culture medium is completely white, turning the starter for the second time, and spreading and culturing until the culture medium is green and the spores are mature. Baking for 6-8 h at 50 ℃ to obtain a seed starter;
(3) preparing the Daqu: preparing a Daqu culture medium by using fried wheat, soybean and water in a mass ratio of 5:5:12, adding rape flower particles (5%), sterilizing, quickly spreading on a bamboo plaque, cooling to room temperature, inoculating the Daqu starter, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h, and controlling the Daqu temperature not to exceed 40 ℃ until the culture medium becomes yellow green to prepare the Daqu.
(4) Fermenting with saline water: adding the Daqu into saline water at a ratio of 1:2, and fermenting at 30 deg.C for 5 months to obtain rape flower soy sauce.
Example 3
(1) Preparation of raw materials: parching semen Tritici Aestivi, and grinding into four or six petals; selecting northeast organic soybean as soybean; drying fresh rape flower at 50 ℃ for 2h, performing low-temperature and vacuum microwave alternate action at-20 ℃ for 1h, performing vacuum microwave for 15min (the vacuum degree of the vacuum microwave is 100kPa, and the microwave power density is 3W/g), and repeating the steps again to obtain rape flower particles with the water content of 5-8%;
(2) preparing a seed starter: bran and water are used as raw materials, and the ratio of bran to water is 5: 6, uniformly mixing, putting into a triangular flask, sterilizing at 121 ℃ for 20min, inoculating aspergillus oryzae spores with the mass of 3 per mill, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning over after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until the starter culture medium is completely white, turning over the starter culture for the second time, and spreading and culturing until the culture medium is green and the spores are mature. Drying for 6-8 h at 50 ℃ to obtain a seed starter;
(3) preparing the Daqu: preparing a Daqu culture medium by using fried wheat, soybean and water in a mass ratio of 5:5:12, adding rape flower particles (5%), sterilizing, quickly spreading on a bamboo plaque, cooling to room temperature, inoculating the Daqu, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h, and controlling the temperature of the Daqu not to exceed 40 ℃ until the culture medium turns yellow green to prepare the Daqu.
(4) Fermenting with saline water: adding the Daqu into saline water at a ratio of 1:2, and fermenting at 30 deg.C for 5 months to obtain rape flower soy sauce.
The physical and chemical indexes of soy sauce brewed by rape flower in different treatment modes are measured, and the result is shown in figure 1. As can be seen from fig. 1: the content of amino acid nitrogen gradually increases along with the prolonging of the fermentation time, the content of the amino acid nitrogen in the soy sauce without adding the rape flower (example 1), the content of the amino acid nitrogen in the soy sauce with only adding the dried rape flower (example 2) and the content of the amino acid nitrogen in the soy sauce with adding the comprehensively treated rape flower (example 3) are 0.8231, 0.9981 and 1.2516g/100mL respectively, the content of the amino acid nitrogen in the soy sauce with only drying rape flower and the soy sauce with comprehensively treated rape flower is 21.26 percent and 52.06 percent higher than the soy sauce without adding the rape flower, the amino acid nitrogen is an important index for measuring the quality of the soy sauce, and the higher the content of the amino acid nitrogen is in a certain range, and the better the quality of the soy sauce is.
Besides the close relationship between the content of amino acid nitrogen and the quality, the content of sugar in the soy sauce also influences the quality of the soy sauce, and the amino acid nitrogen, the amino acid nitrogen and other substances in the soy sauce endow the soy sauce with color, fragrance, taste and body. Therefore, sugar is one of the main nutritional components constituting soy sauce, and the content of sugar not only relates to the quality of soy sauce, but also reflects the degree of hydrolysis of the raw material starch. The results of the measurement are shown in FIG. 2. As can be seen from FIG. 2, the reducing sugar content decreased after decreasing and then increased during the fermentation. The highest reducing sugar content of the added dried rape flower soy sauce reaches 12.14g/100mL at 120 days. This is due to the accumulation of amylase during the middle stage of fermentation, which increases the level of reducing sugars, and the latter, which is due to Maillard reactions and metabolism by the microorganisms, decreases the level of reducing sugars.
The change of the antioxidant activity of the soy sauce in the fermentation process is shown in figures 3-4. As a result, it was found that the antioxidant activity of soy sauce was remarkably increased with the lapse of fermentation time, mainly because active substances such as phenols and polypeptides in the raw materials were continuously eluted.
The natural polyphenol compounds mainly comprise phenolic acid, flavone, tannin and the like, and are important functional active ingredients of natural products. The change during fermentation of total phenols of soy sauce is shown in FIG. 5. The total phenols of soy sauce continuously increase with the prolonging of fermentation time, wherein the total phenols content of soy sauce obtained by drying rape flower at 50 deg.C for 2 hr and freezing and vacuum microwave combined action in the 5 th month is higher than that of the other two soy sauce.
Example 4
Preparation of raw materials: parching semen Tritici Aestivi, and grinding into four or six petals; selecting northeast organic soybean as soybean; fresh rape flowers are dried for 2 hours at 50 ℃, and low temperature and vacuum microwave alternate action is adopted. Acting at the low temperature of minus 20 ℃ for 1h, performing vacuum microwave for 15min, and repeating the steps again to obtain rape flower particles with the water content of 5-8%;
preparing a seed starter: bran and water are used as raw materials, and the ratio of bran to water is 5: 6, uniformly mixing, putting into a triangular flask, sterilizing at 121 ℃ for 20min, inoculating aspergillus oryzae spores with the mass of 3 per mill, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning over after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until the starter culture medium is completely white, turning over the starter culture for the second time, and spreading and culturing until the culture medium is green and the spores are mature. Baking for 6-8 h at 50 ℃ to obtain a seed starter;
preparing the Daqu: preparing a Daqu culture medium by using fried wheat, soybeans and water in a mass ratio of 5:5:12, adding rape flower particles (2%, 5%, 10% and 15%), sterilizing, quickly spreading on a bamboo plaque, cooling to room temperature, inoculating the Daqu, uniformly mixing, stacking and culturing at 28-32 ℃ for 12-15 h, turning over uniformly after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h, and controlling the Daqu temperature not to exceed 40 ℃ until the culture medium turns yellow green to prepare the Daqu.
The addition of 15% rape flower particles is easy to cause infectious microbe infection, the growth of microorganisms causes yeast burning and rancidity, the later temperature rise of the yeast for making hard liquor is slow, internal hypha is self-dissolved, the fermentation produces peculiar smell, the hard liquor is adhered, and the yeast for making hard liquor cannot become yellow green, namely the yeast for making hard liquor for making. Therefore, the addition amount of the rape flower particles is 2-10%.
Example 5
And (3) flavor substance detection:
the results of measuring the flavor components of the rape flower soy sauce obtained in examples 1 to 3 are shown in Table 1. It is known that gas chromatography-mass spectrometry (GC-MS) identifies 140 kinds of volatile compounds, wherein the main volatile compounds of soy sauce without added rape flower are esters (26.24%), alcohols (50.18%), acids (3.90%), ketones (2.69%), and aldehydes (9.50%), while soy sauce with added only oven-dried rape flower is mainly esters (31.49%), alcohols (40.91%), acids (6.52%), ketones (5.44%), aldehydes (6.51%), and soy sauce with added comprehensively treated rape flower is mainly esters (37.55%), alcohols (35.68%), acids (3.76%), ketones (3.60%), and aldehydes (6.97%) which are important reasons for unique differences in soy sauce flavor. Analysis shows that the volatile matter of the sauce without rape flower is rich, and the ester and alcohol have higher content ratio, but the relative content of the ester matter of the sauce with dried rape flower and comprehensively treated rape flower is 31.49% and 37.55%. Therefore, the contents of ester substances in the dried rape flower and the comprehensively treated rape flower soy sauce are obviously improved.
The types of ester substances which can be detected in the comprehensively treated rape flower soy sauce are more than those of soy sauce samples which are not added with rape flowers and only added with dried rape flowers, and the ester substances are important flavor substances and can bring fruit flavor to fermented products. Such as ethyl n-propionate, ethyl butyrate, ethyl heptanoate, ethyl isovalerate, amyl butyrate were not detected in soy sauce without added canola flowers. By looking up a large amount of data, the method can be known as follows: the ethyl propionate is colorless liquid with pineapple fragrance in normal state, and is used for blending edible essences such as banana, pineapple, grape, peach, apple, cream, bubble gum, jackfruit and the like, and can also be used in tobacco and wine essences; amyl butyrate is mainly used as a spice in the food industry to make candies, cakes and the like; the ethyl linoleate is mainly used as a pharmaceutical raw material, has the effects of reducing cholesterol and blood fat, and can be used for preventing and treating atherosclerosis.
Alcohol substances mostly have flower and grass fragrance, and such as n-hexanol and linalool are only detected in rape flower soy sauce. N-hexanol can be used in the perfume industry; linalool is an important fragrance used in the floral essences, perfumes, perfumed soaps, fragrance industry and the like.
Aldehydes also play an important role in soy sauce flavor, as cinnamaldehyde, nonanal, 2-nonenal are only detected in soy sauce supplemented with synthetically processed rape flower. GB 2760-1996 states that 2-nonenal is a permissible edible flavor, and is mainly used for preparing essences for melons, cucumbers, mushrooms, bread, cream, meat and poultry. In conclusion, the addition of the rape flower in the starter propagation stage can obviously improve the quality of the soy sauce, enhance the antioxidant activity of the soy sauce and contribute to the formation of the flavor of the soy sauce.
TABLE 1 analysis of the results of the measurement of the flavor substances in rape flower soy sauce
Example 6
And (3) detecting the flavor substances:
analysis of the flavor and substance test results of the rape flower soy sauce table 2 shows that the relative contents of the esters in the rape flower soy sauce without adding rape flowers, only with drying rape flowers and with comprehensive treatment are 10.13%, 31.31% and 42.35%, and the relative contents of the alcohols are as follows: 17.54 percent (no added rape flower), 56.90 percent (only dried rape flower), 41.40 percent (combined treated rape flower), and the relative contents of soy sauce esters and alcohols of the only dried rape flower and the combined treated rape flower are higher than those of the soy sauce without added rape flower, thereby effectively improving the flavor. FIG. 6 is a peak spectrum of the flavor substances in soy sauce prepared by adding rape flower, and FIG. 7 is a peak spectrum of the flavor substances in soy sauce prepared by adding rape flower, which effectively improves the flavor of soy sauce by adding the processed rape flower.
The soy sauce added with dried rape flowers only and the soy sauce added with the comprehensively treated rape flowers also detect flavor substances which are not detected in the soy sauce without added rape flowers, for example, 2-hydroxysuccinic acid is detected in the soy sauce added with the rape flowers, and the data are examined to show that: the application of the L-malic acid in the industries of food, medicine, daily chemical industry and the like is as follows: (1) food industry: it can be used for processing and preparing beverage, liqueur, fruit juice, candy, jam, etc., and has antibacterial and antiseptic effects. (2) The pharmaceutical industry: the tablets and syrup can be fruity when being matched with malic acid, and are beneficial to absorption and diffusion in the body. (3) Daily chemical industry: is good complexing agent and ester agent, can be used in toothpaste formula, tooth cleaning tablet formula, synthetic perfume formula, etc., and can also be used as components of deodorant and detergent; gluconic acid can be used as sour agent for flavoring of cold beverage and vinegar and in bread industry; trehalose can also be used for preserving and researching biological products, such as enzymes of genetic engineering and other enzymes, cell membranes, antibodies, antigens, organelles and the like, food processing, fine chemical engineering and the like; xylose can be used as sweetener, nutrition enhancer, and food stabilizer.
TABLE 2 analysis of measurement results of flavor substances of rape flower soy sauce
Example 7
(1) Bacterial diversity analysis
OTU analysis: clustering was performed at the 97% similarity level. The numbers of OTUs contained in the non-fatliquored rape flower soy sauce, the oven-dried rape flower soy sauce alone and the overall treated rape flower soy sauce were 523, 285 and 580, respectively (see fig. 8).
The number of the OTUs shared by 3 samples is 180, and the number of the OTUs specific to the non-oil rape flower soy sauce, the oven-dried rape flower soy sauce only and the comprehensively-treated rape flower soy sauce are 127, 35 and 196 respectively. The sample and the comprehensive treated rape flower soy sauce have the most specific OTU number, and indicate more specific microorganism types.
(2) Distribution of species
As can be seen from fig. 9: the relative abundance of species in a subordinate horizontal bacterial district system is known, the relative abundance of bacillus which is not added with rape flower soy sauce, only added with dried rape flower soy sauce and added with comprehensively treated rape flower soy sauce is 16.21 percent, 23.62 percent and 43.39 percent, the relative abundance of the genus oxyphenomonad is 81.24 percent (no added with rape flower soy sauce), 16.89 percent (only added with dried rape flower soy sauce) and 22.07 percent (added with comprehensively treated rape flower soy sauce), the relative abundance of the genus bacillus in the only added with dried rape flower soy sauce and the comprehensively treated rape flower soy sauce is obviously higher than that of common soy sauce, the bacillus has strong stress resistance, antibacterial and disease-preventing effects and disease-promoting effects, and linfu et al also prove that the bacillus subtilis S9 strain has the potential of promoting the control of plant diseases caused by plant pathogenic fungi when being mixed with other antagonistic fungi. Meanwhile, the oligooxydomonas in the dried rape flower soy sauce and the comprehensively treated rape flower soy sauce is obviously reduced, is an important conditional pathogen and has wide drug resistance to common antibiotics. In conclusion, the rape flower soy sauce is more beneficial to human health.
(3) Species diversity
Referring to FIGS. 10 to 11, it can be seen that: the dilution curve and the Rank Absndance curve can directly reflect the Abundance and uniformity of species in the sample. The flatter the curve, the more evenly the species are distributed, indicating that the sequencing data volume gradually tends to be reasonable, and more data volume only produces a small amount of new species.
As can be seen from fig. 12: the results of the species accumulation boxplot reflect the rate of appearance of new species under continuous sampling. Within a certain range, if the position of the box chart rises sharply along with the increase of the sample capacity, a large number of species are found in the community. When the location of the boxplot levels off, this means that the species in the environment do not increase significantly as the sample size increases. Whether the sample volume is sufficient can be judged by using a species cumulative box diagram. The sharp rise in the boxplot position indicates insufficient sample volume, requiring an increase in the amount of sample. Instead, it indicates that the sampling is sufficient and that data analysis can be performed.
The contents of alcohols and pyrazines in the rape flower soy sauce prepared by the invention are obviously higher than those of the traditional soy sauce, and the contents of specific flavor substances are obviously improved as follows: ethyl benzoate, nonanal, 2-methylbutyraldehyde, 2, 6-dimethylpyrazine, 2, 5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3, 5-trimethylpyrazine, 2-n-pentylfuran, and flavor substances (i.e., nonvolatile compounds) in soy sauce were measured by silanization-derived GC-MS, and the results of the detection were: the relative contents of ester and alcohol in the dried rape flower soy sauce and the comprehensively treated rape flower soy sauce are higher than those in the soy sauce without the rape flower soy sauce; specific non-volatile compounds are significantly enhanced: gluconic acid, palmitic acid, N-acetyl-D-glucosamine, xylo-oligosaccharide, trehalose, glyceryl stearate, palmitic acid monoglyceride, and mannitol.
The amino acid nitrogen (unit: g/100mL) in the soy sauce prepared by adding no rape flower, only dried rape flower and comprehensively treated rape flower is 0.8231, 0.9981 and 1.2516 respectively, and the amino acid nitrogen in the soy sauce prepared by adding only dried rape flower and comprehensively treated rape flower is improved by 21.26 percent and 52.06 percent respectively.
The reducing sugar (unit: g/100mL) in the soy sauce prepared by adding no rape flower, only dried rape flower and comprehensively treated rape flower is 5.34466, 6.01654 and 8.39795 respectively, and the reducing sugar in the soy sauce prepared by adding only dried rape flower and comprehensively treated rape flower is increased by 12.57 percent and 57.13 percent respectively.
The DPPH free radical scavenging capacity (%) of the soy sauce prepared by adding only dried rape flowers and adding comprehensively treated rape flowers without adding rape flowers is 43, 53.79 and 52.93 respectively, and the DPPH free radical scavenging capacity (%) of the soy sauce prepared by adding only dried rape flowers and adding comprehensively treated rape flowers is improved by 26.09 percent and 23.09 percent respectively.
The reducing power of the soy sauce prepared by adding only dried rape flower and adding comprehensive treatment rape flower without adding rape flower is respectively 0.622, 0.641 and 0.721, and the reducing power of the soy sauce prepared by adding only dried rape flower and adding comprehensive treatment rape flower is respectively improved by 3.05 percent and 15.92 percent.
The polyphenol (unit: g/100mL) in the soy sauce prepared by adding no rape flower, only dried rape flower and comprehensively treated rape flower is respectively 0.35, 0.38 and 0.40, and the polyphenol in the soy sauce prepared by adding only dried rape flower and comprehensively treated rape flower is respectively increased by 8.57 percent and 14.29 percent.
The soy sauce prepared by adding no rape flower, only dried rape flower and comprehensively treated rape flower has the relative abundances of bacillus of 16.21%, 23.62% and 43.39% and the relative abundances of the oligooxydomonas of 81.24% (no rape flower), 16.89% (dried rape flower) and 22.07% (comprehensively treated rape flower) and is obviously higher than that of the common soy sauce by adding only dried rape flower and comprehensively treated rape flower.
In conclusion, the invention provides a preparation method of soy sauce rich in ester compounds, which researches the quality of rape flower soy sauce, beans and wheat are taken as raw materials, rape flower is processed to prepare Daqu and soy sauce by compounding with the beans and the wheat and the like, amino acid nitrogen, polyphenol and antioxidant indexes in the soy sauce are all higher than those of common soy sauce, flavor substances such as aldoketones, organic acids, esters, heterocyclic compounds and alcohol phenols are all higher than those of the common soy sauce, the content of the polyphenol compounds in the soy sauce is greatly increased, the flavor of the soy sauce is improved, and the species abundance of bacillus is higher than that of the common soy sauce through 16s sequencing, so that the variety of species is richer, and the soy sauce is more beneficial to human health. The invention has simple production process, abundant and easily obtained raw materials, and has great significance for innovation of soy sauce production and improvement of soy sauce quality.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (4)
1. A preparation method of rape flower soy sauce rich in ester compounds is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
preparing a seed starter: bran and water are used as raw materials, and the weight ratio of bran to water is 5: 6, uniformly mixing, sterilizing at 121 ℃ for 20min, cooling, inoculating 3 per mill of aspergillus oryzae spores, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning and spreading after white spots appear on the surface, continuously culturing at 28-32 ℃ for 8h until a starter culture medium is completely white, turning the starter for the second time, spreading and culturing until the culture medium is green and the spores are mature, and drying at 50 ℃ for 6-8 h to obtain the starter;
preparing rape flower particles: baking rape flower at 50 deg.C for 2 hr, alternately performing low temperature and vacuum microwave treatment at-20 deg.C for 1 hr, vacuum microwave treating for 15min, and repeating to obtain rape flower granule;
preparing the Daqu: preparing a Daqu culture medium by using fried wheat, soybean and water in a mass ratio of 5:5:12, adding rape flower particles, transferring the culture medium into a seed koji after sterilization, performing stacking culture at 28-32 ℃ with the inoculation amount of 3 per thousand, performing turning and spreading when white spots appear on the surface, continuing culture at 28-30 ℃, performing turning and spreading after white spots appear on the surface, and continuing culture until the culture medium is yellow green to prepare the Daqu, wherein the water content of the rape flower particles is 5-8%, and the addition amount of the rape flower particles accounts for 2-10% of the mass of the Daqu;
fermenting with saline water: adding the Daqu into saline water according to the proportion of 1: 2-4, and fermenting for 5 months at 30 ℃ to obtain the rape flower soy sauce.
2. The method for preparing a soy sauce rich in ester compounds from rape flower according to claim 1, wherein: the addition amount of the rape flower particles accounts for 5 percent of the mass of the yeast.
3. The method for preparing a soy sauce rich in ester compounds from rape flower according to claim 1, wherein: and performing vacuum microwave for 15min, wherein the vacuum degree of the vacuum microwave is-0.1 MPa, and the microwave power density is 3W/g.
4. A rape flower soy sauce produced by the method for producing a rape flower soy sauce rich in ester compounds as claimed in any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910956828.7A CN110574909B (en) | 2019-10-10 | 2019-10-10 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910956828.7A CN110574909B (en) | 2019-10-10 | 2019-10-10 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110574909A CN110574909A (en) | 2019-12-17 |
| CN110574909B true CN110574909B (en) | 2022-06-14 |
Family
ID=68814426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910956828.7A Active CN110574909B (en) | 2019-10-10 | 2019-10-10 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110574909B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223002A (en) * | 2014-10-12 | 2014-12-24 | 青岛灯塔味业有限公司 | Composite soy and preparation method thereof |
| CN105105084A (en) * | 2015-05-29 | 2015-12-02 | 江南大学 | Preparation method for sweet osmanthus soy rich in pyrazine substances and sweet osmanthus soy |
-
2019
- 2019-10-10 CN CN201910956828.7A patent/CN110574909B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223002A (en) * | 2014-10-12 | 2014-12-24 | 青岛灯塔味业有限公司 | Composite soy and preparation method thereof |
| CN105105084A (en) * | 2015-05-29 | 2015-12-02 | 江南大学 | Preparation method for sweet osmanthus soy rich in pyrazine substances and sweet osmanthus soy |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110574909A (en) | 2019-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Visintin et al. | Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation | |
| KR101059938B1 (en) | Manufacturing method of soft vinegar | |
| KR101439521B1 (en) | Rice wine made from Sorghum and A method of making the same | |
| US9827213B2 (en) | Astragalus membranaceus fermentation product and method of producing the same | |
| Li et al. | Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines | |
| JP5011543B2 (en) | Method for producing fermented material containing GABA | |
| KR20080103258A (en) | White lotus wine and preparation method thereof | |
| CN109207328B (en) | Production method of green plum wine | |
| Xia et al. | Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation | |
| Lu et al. | Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar | |
| KR101889605B1 (en) | Preparation method of kiwifruit wine having enhanced flavor-taste by using mixed fermentation strains of Saccharomyces sp. and non-Saccharomyces sp. | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| KR101255815B1 (en) | Method for producing jasmine yogurt and jasmine yogurt produced by the same method | |
| KR101799400B1 (en) | Medium composition comprising amino acids for sparassis latifolia mycelium and the production method of the sparassis latifolia mycelium with improved gamma-amino butyrate using the same | |
| CN110547441B (en) | Preparation method of germinated wheat soy sauce and product | |
| CN110574909B (en) | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce | |
| KR100795997B1 (en) | Rubus coreanus(bokbunja) wine supplemeted with prunus mume(maesil) sugar leachate and preparing method of the same | |
| Schwarzenberger et al. | Biochemical, microbiological and phytochemical studies on aqueous-fermented extracts from Atropa belladonna L. Part 1–Biochemistry and microbiology | |
| Chai et al. | Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings | |
| CN109497516A (en) | A kind of preparation method of comprehensive fruit grain vegetable ferment | |
| KR20160030754A (en) | Fermented coffee using effective microorganisms and manufacturing method thereof | |
| KR20170062893A (en) | Manufacturing method for aronia concentrate using nuruk and powdering method thereof | |
| KR20110012070A (en) | A onion-vinegar beverage having antioxidant and antibacterial activity and preparation method thereof | |
| CN111500394A (en) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof | |
| Ngwang | The usage of banana (Musa Acuminata) for Novel beverage production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |