CN113455642B

CN113455642B - Preparation method of steam-exploded peanut shell and peanut soy sauce product

Info

Publication number: CN113455642B
Application number: CN202110797392.9A
Authority: CN
Inventors: 赵国忠; 丁凯丽; 姚云平; 周新运; 曲艾钰; 石晖琴; 张玉洁; 王新宇; 呼振豪; 郭婷; 王昊
Original assignee: Tianjin University of Science and Technology
Current assignee: Tianjin University of Science and Technology
Priority date: 2021-07-14
Filing date: 2021-07-14
Publication date: 2022-12-20
Anticipated expiration: 2041-07-14
Also published as: CN113455642A

Abstract

The invention discloses a preparation method of steam-exploded peanut shell peanut sauce and a peanut sauce product, wherein the peanut shell powder after steam explosion is leached in ethanol solution to obtain peanut shell extracting solution and peanut shell extracting slag, and the peanut shell extracting solution is subjected to rotary evaporation to obtain a peanut shell extract; preparing a micro-ecological guard ball; preparing soy sauce Daqu, adding salt solution into soy sauce Daqu, fermenting, adding microecological guard ball during fermentation, and filtering to obtain peanut soy sauce raw sample. The energy consumption for sterilization in the preparation of the soy sauce is only 67.03 percent of that of the traditional high-temperature sterilization, the sensory quality such as color, aroma and the like of the soy sauce is improved to different degrees after the microecological guard ball is added, the content of the luteolin in the soy sauce is up to 0.83mg/L, the content of the aflatoxin B1 is reduced to 33.47 percent of that of a control group, the variety of the flavor active substances of the soy sauce after the steam-exploded peanut shell extraction residue is added is increased by 29 to 50 percent, and the OAV value of key flavor substances is increased by 6 to 48 times.

Description

Preparation method of steam-exploded peanut shell and peanut soy sauce product

Technical Field

The invention belongs to the field of soy sauce brewing, and particularly relates to a preparation method of steam-exploded peanut shell and peanut soy sauce and a peanut soy sauce product.

Background

The soy sauce is a Chinese traditional fermented seasoning which is popular with people, has a history of more than 3000 years, has unique flavor and pure delicate flavor, and can also provide attractive color and luster for various dishes. Peanuts are rich in protein, fat, sugar and other nutritional components, especially unsaturated fatty acids. With the trend of people toward good life, the peanut application is developed from the traditional oil material to more diversified foods and processed products thereof, such as peanut butter, peanut sugar, peanut beverage and the like, and the research on preparing soy sauce by fermenting peanuts is rarely reported.

The peanut shell is a byproduct of peanut production, has the yield of 744 ten thousand tons per year, is rich in crude protein, crude fat, mineral substances and some functional components such as luteolin, resveratrol, saponin and the like, and has the effects of resisting oxidation, resisting inflammation, reducing blood sugar, reducing blood fat, enhancing immunity and the like. However, because of containing a large amount of cellulose, hemicellulose and lignin, the method is difficult to be applied to food processing, is mainly used in industries such as feed, biopolymer, biochar, fertilizer and the like at present, but has low utilization rate and serious waste, and can cause serious pollution to the environment if being discarded at will.

The steam explosion technology has the advantages of short action time, low energy consumption, high efficiency, no pollution, adaptability to industrialization and the like, is a novel green pretreatment means, breaks the structure of plant cells by utilizing high-temperature and high-pressure steam, mechanically breaks macromolecular substances, promotes the release of active ingredients in materials, improves the utilization efficiency of raw materials, and is considered as a pretreatment method with the greatest development prospect for biomass resource conversion.

Therefore, the peanut shells serving as an agricultural byproduct with extremely high value are scientifically recycled after being subjected to steam explosion treatment and used for food processing.

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 title of the 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 keeping in mind the above problems and/or problems occurring in the prior art.

Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of the soy sauce with steam exploded peanut shells.

In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of steam exploded peanut shell and peanut sauce comprises the following steps: crushing and sieving peanut shell, and adding into a preheated steam explosion device for steam explosion to obtain steam exploded peanut shell; preparing a peanut shell extract: extracting the peanut shell powder subjected to steam explosion in an ethanol solution to obtain a peanut shell extracting solution and peanut shell extracting residues, and performing rotary evaporation on the peanut shell extracting solution to obtain a peanut shell extract; preparing a micro-ecological guard ball: mixing peanut shell extract and peanut oil, shearing to obtain single-layer emulsion, mixing the single-layer emulsion with chitosan aqueous solution, shearing to obtain double-layer emulsion, mixing the obtained double-layer emulsion with trehalose aqueous solution, shearing, and spray drying to obtain microecological defending ball; pretreatment of raw materials: mixing semen Arachidis Hypogaeae with flour and peanut shell residue, adding water, mixing, and performing ultra-high pressure treatment; preparing soy sauce yeast: adding Aspergillus oryzae into the ultrahigh pressure treated raw material, and fermenting to obtain soy sauce Daqu; fermenting peanut sauce: adding salt solution into soy sauce Daqu for fermentation, adding a microecological guard ball during the fermentation period, and filtering after fermentation to obtain peanut soy sauce raw samples.

As a preferable scheme of the preparation method of the steam exploded peanut shell peanut sauce, the preparation method comprises the following steps: further comprising the following steps of: and (3) performing medium-temperature synergistic ultrahigh-pressure sterilization on the peanut soy sauce raw sample to obtain the steam-exploded peanut shell peanut soy sauce.

As a preferred scheme of the preparation method of the steam-exploded peanut shell and peanut sauce, the preparation method comprises the following steps: the medium temperature is cooperated with ultrahigh pressure sterilization, wherein the sterilization pressure is 400MPa, the sterilization temperature is 80 ℃, and the sterilization time is 20min.

As a preferable scheme of the preparation method of the steam exploded peanut shell peanut sauce, the preparation method comprises the following steps: and (3) performing steam explosion, wherein the steam pressure is 1.5MPa, the holding time is 5min, and the steam treatment temperature is 196 ℃.

As a preferred scheme of the preparation method of the steam-exploded peanut shell and peanut sauce, the preparation method comprises the following steps: the preparation method of the peanut shell extract comprises the steps of preparing an ethanol solution with the concentration of 70-80%, extracting for 3 times, extracting for 50-60 min for one time, and mixing the ethanol solution with the peanut shell extract in a ratio of g: the mL is 1:15.

as a preferred scheme of the preparation method of the steam-exploded peanut shell and peanut sauce, the preparation method comprises the following steps: the microecological guard ball is prepared, wherein the mass ratio of the peanut shell extract to the peanut oil is 1:1; the volume ratio of the single-layer emulsion to the chitosan aqueous solution is 1; the mass ratio of the double-layer emulsion to the trehalose aqueous solution is 1:1, the mass ratio of the trehalose aqueous solution is 1 percent.

As a preferable scheme of the preparation method of the steam exploded peanut shell peanut sauce, the preparation method comprises the following steps: the raw material pretreatment is carried out, wherein the mass ratio of the peanut, the flour and the peanut shell extraction residues is 6:3:1 to 6:2:2, the pressure of the ultrahigh pressure treatment is 400MPa, the temperature is room temperature, and the ultrahigh pressure treatment time is 20min.

As a preferred scheme of the preparation method of the steam-exploded peanut shell and peanut sauce, the preparation method comprises the following steps: the preparation method of the soy sauce Daqu comprises the steps of preparing the aspergillus oryzae, wherein the inoculation amount of the aspergillus oryzae is 0.3%, the fermentation temperature is 30 ℃, stirring is carried out for 2 times during the fermentation period, and the fermentation time is 3 days.

As a preferred scheme of the preparation method of the steam-exploded peanut shell and peanut sauce, the preparation method comprises the following steps: and (3) fermenting the peanut sauce, wherein the soy sauce yeast and the salt solution are mixed according to the mass volume ratio of g: the mL is 1:3, the concentration of the salt water is 12 percent, the fermentation temperature is 45 ℃ in the first month and 30 ℃ in the second month; the microecological guard ball is added in the fermentation period, the addition amount of the microecological guard ball is 2 percent of the soy sauce fermentation liquor, and the addition time is 30 days of the fermentation.

The invention aims to overcome the defects in the prior art and provide a product prepared by a preparation method of steam-exploded peanut shell and peanut sauce.

The invention has the beneficial effects that:

(1) The method breaks the cell structure of the plant by steam explosion of the byproduct peanut shells in the peanut processing process, so that macromolecular substances are mechanically broken, the release of active ingredients in the materials is promoted, and the utilization efficiency of the raw materials is improved; according to the peanut sauce prepared by the invention, the peanut shell extract is used for preparing the microecological guard ball, the peanut shell is rich in luteolin, and has a good inhibiting effect on harmful microorganisms such as staphylococcus aureus, bacillus subtilis, escherichia coli and the like, the luteolin in the steam-exploded peanut shell is efficiently extracted by an alcohol extraction method and embedded to be slowly released in the sauce fermentation process, the whole process is smooth fermentation protection of beneficial bacteria in the sauce, and the quality and the safety of the sauce are improved; the content of luteolin in the soy sauce sample is still 0.83mg/L after fermentation, luteolin has good effects of reducing cholesterol and blood lipid, and improving immunity, and can be extracted and added with health promotion effect beneficial to improving soy sauce

(2) The method utilizes the steam exploded peanut shells subjected to alcohol extraction to replace raw material flour, so that the waste peanut shells are recycled, and waste is changed into valuable; in addition, after the peanut shells are subjected to steam explosion, macromolecules such as cellulose, lignin and hemicellulose which are originally difficult to be utilized by microorganisms are degraded into micromolecule carbohydrates which can be metabolized by the microorganisms, the flavor formed after fermentation is similar to the flavor profile of raw material flour fermentation, the fragrance richness is obviously improved, the types of fragrance active substances are improved by 29-50%, and the OAV value of key flavor substances is improved by 6-48 times.

(3) According to the invention, the microbial flora in the whole fermentation process is protected and developed in a benign direction by adding the micro-ecological guard ball, so that the content of aflatoxin B1 in the finished peanut sauce is effectively reduced, and the edible safety of the peanut sauce is improved.

(4) The ultrahigh pressure technology is used for replacing the traditional high-temperature cooking of raw materials and the high-temperature sterilization of finished products, so that the energy consumption problem in the production process is reduced, the energy consumption is only 67.03% under the traditional high-temperature sterilization, and simultaneously, the moderate temperature is cooperated with the ultrahigh pressure sterilization treatment, so that the moderate performance of the Maillard reaction can be promoted, the excessive Maillard reaction under the high-temperature sterilization is avoided, and the black score in the color of the soy sauce can be effectively reduced.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and it will be appreciated by those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the present invention and that the present invention is not limited by 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.

Sensory evaluation and analysis in the invention: and (3) selecting 10 trained professionals (male: female = 1) to respectively evaluate and score the color, the fragrance and the taste of different soy sauce finished products, wherein the full score is 10 points. The specific sensory scores are listed below:

in addition: color score was 40% red score + 40% yellow score + 20 black score; the taste score was obtained as umami score 50% + sweet score 50%.

The detection method of the aflatoxin B1 is determined according to a high performance liquid chromatography post-column derivatization method in GB 5009.22-2016.

The Aspergillus oryzae of the invention, shanghai brewing 3.042, is generally commercially available.

The method comprises the following steps of (1) determining the content of luteolin: removing 2mL sample, diluting with 50% methanol to 25mL, treating with ultrasound for 60min, filtering with 0.22 μm filter membrane, and measuring luteolin content with high performance liquid chromatography (with ultraviolet detector) to obtain the following specific parameters: sample size 10 μ L, mobile phase a: acetic acid-water (0.1%) and mobile phase B: acetic acid-methanol (0.1%), flow rate 0.5mL/min, detection wavelength 350nm.

The flavor substance analysis method of the invention comprises the following steps: taking 5mL of a sample diluted by 10 times into a 15mL headspace bottle, adding 1.0g of NaCl and a mixed standard solution (30 μ L of 0.125 mg/L2-octanol and 50 μ L of 0.125mg/L methyl nonadecanoate), balancing for 10min at 55 ℃ and 600r/min, inserting an aged 75 μm CAR/PDMS extraction head into the headspace bottle for adsorption for 40min, pulling out the extraction head after adsorption is finished, inserting the extraction head into a GC sample inlet, performing GC-MS analysis after desorption for 5min at 250 ℃.

The OAV calculation method of the invention comprises the following steps: the sample OAV is calculated by the ratio of the concentration of the flavour substance to its threshold value, where the threshold value refers to the lowest concentration of the substance in water that can be smelled by a human.

The equipment used in the invention: steam explosion machine: QBS-80, geranium Authority, ministry of bioenergy, inc.; spray dryer, uk LabPlant company; high shear emulsifying machine: SAII-2, shanghai Yi dimension electromechanical devices, inc.; a temperature box: STH1070, guangzhou spieck environmental instruments ltd; other raw materials and equipment are not specially explained and are all sold in the ordinary market.

Example 1:

the embodiment provides a preparation method of high-temperature sterilized peanut sauce, which comprises the following steps:

(1) Pretreatment of raw materials: mixing the peanut: flour 6:4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and 20min.

(2) Preparing soy sauce yeast: inoculating 0.3% Aspergillus oryzae into the ultrahigh pressure treated raw material, fermenting at 30 deg.C for 3d, and stirring for 2 times to obtain soy sauce Daqu.

(3) Fermenting peanut sauce: adding 3 times of 12% of salt solution into soy sauce Daqu, fermenting for 3 months at 45 deg.C in the first month and 30 deg.C in the second and third months, and filtering to obtain peanut soy sauce raw sample.

(4) And (3) sterilization treatment: sterilizing the peanut sauce raw sample at 121 deg.C for 20min to obtain high temperature sterilized peanut sauce.

Example 2:

the embodiment provides a preparation method of ultra-high pressure sterilized peanut sauce, which comprises the following steps:

(1) Pretreatment of raw materials: mixing the peanut: the flour is prepared by mixing the following components in parts by weight: 4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and time of 20min.

(4) And (3) sterilization treatment: and (3) carrying out ultrahigh pressure sterilization treatment on the raw peanut sauce sample at the pressure of 400MPa, the temperature of room temperature and the time of 20min to obtain the ultrahigh pressure sterilized peanut sauce 1.

Example 3:

(1) Pretreatment of raw materials: mixing the peanuts: the flour is prepared by mixing the following components in parts by weight: 4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and time of 20min.

(4) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the raw peanut sauce sample at the pressure of 400MPa and the temperature of 55 ℃ for 20min to obtain the ultrahigh-pressure sterilized peanut sauce 2.

Example 4:

(4) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut sauce raw sample at the pressure of 400MPa and the temperature of 75 ℃ for 20min to obtain the ultrahigh-pressure sterilized peanut sauce 3.

Example 5:

(1) Pretreatment of raw materials: mixing the peanuts: the flour is prepared from the following raw materials in parts by weight: 4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and time of 20min.

(2) Preparing soy sauce yeast: inoculating 0.3% Aspergillus oryzae into the ultrahigh pressure treated raw materials, fermenting at 30 deg.C for 3d, and stirring for 2 times to obtain soy sauce Daqu.

(4) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the raw peanut sauce sample at the pressure of 400MPa and the temperature of 95 ℃ for 20min to obtain the ultrahigh-pressure sterilized peanut sauce 4.

Sensory evaluation was performed on the soy sauce samples described in examples 1 to 5, and the results are shown in table 1:

TABLE 1 sensory evaluation chart of soy sauce samples treated with different disinfections

The energy consumption required by the equipment during the treatment described in examples 1 to 5 was compared, the results of which are shown in Table 2:

TABLE 2 comparative analysis table of energy consumption of soy sauce samples treated by different sterilizations

As can be seen from table 1, compared with the high-temperature sterilization treatment, the color, taste, aroma and flavor abundance of the soy sauce are all reduced under the normal-temperature and ultrahigh-pressure sterilization, but the red score and the black score of the soy sauce are obviously increased along with the increase of the ultrahigh-pressure temperature, the red score of the soy sauce in example 4 is higher than that of the soy sauce in example 1 under the high-temperature sterilization, the black score is still lower than that of the soy sauce in example 1, and the black score is high, so that the consumer can have bad visual experience, which indicates that the color of the soy sauce subjected to the medium-temperature and ultrahigh-pressure treatment is better than that of the soy sauce subjected to the high-temperature sterilization, and the flavor score is equivalent to that of the high-temperature group, probably because the temperature is lower, the maillard reaction degree is lower than that of the high-temperature sterilization, and meanwhile, some heat-sensitive flavor substances are prevented from being lost. In addition, the energy consumption comparison in table 2 shows that the energy consumption of the ultrahigh pressure treatment is lower than that of the high temperature sterilization treatment, the energy consumption is gradually increased along with the increase of the temperature, and no obvious advantage exists in the aspect of energy consumption when the temperature is increased to 95 ℃ in cooperation with the ultrahigh pressure treatment. The combination of soy sauce quality and energy consumption results in example 4 (80 ℃ in cooperation with ultrahigh pressure treatment) which is the optimal sterilization mode of the soy sauce.

Example 6:

the embodiment provides a preparation method of peanut sauce added with micro-ecological guard balls, which comprises the following steps:

(1) Performing steam explosion treatment on the peanut shells: crushing and sieving peanut shells, adding the crushed peanut shells into a preheated steam explosion device for steam explosion, inserting a thermometer into an inlet of a feeding bin, raising the pressure of high-pressure steam to 1.5MPa (196 ℃) and maintaining the pressure for 5min, then opening a breaker, instantly exploding the peanut shells into a room, and cooling to obtain the steam-exploded peanut shells.

(2) Preparing a peanut shell extract: extracting the peanut shell powder subjected to steam explosion in 70% -80% ethanol solution for 3 times, wherein the single extraction time is 60min, and the material-liquid ratio is 1:15, extracting to obtain peanut shell extracting solution and peanut shell extracting residues, and performing rotary evaporation on the peanut shell extracting solution to obtain the peanut shell extract.

(3) Preparing a microecological guard ball: mixing the peanut shell extract and peanut oil in a mass ratio, shearing at 16000rpm for 3min to obtain a single-layer emulsion, mixing the single-layer emulsion with 0.5% chitosan aqueous solution in an equal volume ratio, and shearing at 16000rpm for 3min to obtain a double-layer emulsion. Mixing the obtained double-layer emulsion with 1% trehalose aqueous solution in equal volume, shearing at 16000rpm for 3min, and spray drying to obtain microecological guard ball.

(4) Pretreatment of raw materials: mixing the peanuts: the flour is prepared from the following raw materials in parts by weight: 4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and time of 20min.

(5) Preparing soy sauce yeast: inoculating 0.3% Aspergillus oryzae into the ultrahigh pressure treated raw material, fermenting at 30 deg.C for 3d, and stirring for 2 times to obtain soy sauce Daqu.

(6) Fermenting peanut sauce: adding 3 times of 12% of salt solution into soy sauce Daqu, fermenting for 3 months at 45 ℃ in the first month and 30 ℃ in the second and third months, adding a microecological guard ball with the mass of 2% of the fermentation liquid in the 1 st day of fermentation, and filtering to obtain a peanut soy sauce raw sample after the fermentation is finished.

(7) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy sauce raw sample at the pressure of 400MPa and the temperature of 80 ℃ for 20min to obtain the microecological guard ball peanut soy sauce-1.

Example 7:

the embodiment provides a preparation method of peanut sauce added with microecological guard balls, which comprises the following steps:

(1) Performing steam explosion treatment on the peanut shells: crushing and sieving peanut shell, adding into a preheated steam explosion device for steam explosion, inserting a thermometer at an inlet of a feeding bin, raising the pressure of high-pressure steam to 1.5MPa (196 ℃), maintaining for 5min, then opening a breaker, instantly exploding the peanut shell into a room, and cooling to obtain the steam-exploded peanut shell.

(3) Preparing a micro-ecological guard ball: mixing the peanut shell extract and peanut oil in a mass ratio, shearing at 16000rpm for 3min to obtain a single-layer emulsion, mixing the single-layer emulsion with 0.5% chitosan aqueous solution in an equal volume ratio, and shearing at 16000rpm for 3min to obtain a double-layer emulsion. Mixing the obtained double-layer emulsion with 1% trehalose aqueous solution in equal volume, shearing at 16000rpm for 3min, and spray drying to obtain microecological guard ball.

(4) Pretreatment of raw materials: mixing the peanut: the flour is prepared from the following raw materials in parts by weight: 4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and time of 20min.

(5) Preparing soy sauce yeast: inoculating 0.3% Aspergillus oryzae into the ultrahigh pressure treated raw materials, fermenting at 30 deg.C for 3d, and stirring for 2 times to obtain soy sauce Daqu.

(6) Fermenting peanut sauce: adding 3 times of 12% of salt solution into soy sauce Daqu, fermenting for 3 months at 45 ℃ in the first month and 30 ℃ in the second and third months, adding a microecological guard ball with the mass of 2% of the fermentation liquid in the 30 th day of fermentation, and filtering to obtain a peanut soy sauce raw sample after the fermentation is finished.

(7) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy sauce raw sample at the pressure of 400MPa and the temperature of 80 ℃ for 20min to obtain the microecological guard ball peanut soy sauce-2.

Example 8:

(3) Preparing a micro-ecological guard ball: preparing a micro-ecological guard ball: mixing the peanut shell extract and peanut oil at a mass ratio, shearing at 16000rpm for 3min to obtain a single-layer emulsion, mixing the single-layer emulsion with 0.5% chitosan water solution at an equal volume ratio, and shearing at 16000rpm for 3min to obtain a double-layer emulsion. Mixing the obtained double-layer emulsion with 1% trehalose aqueous solution in equal volume, shearing at 16000rpm for 3min, and spray drying to obtain microecological guard ball.

(6) Fermenting peanut sauce: adding 3 times of 12% of salt solution into soy sauce Daqu, fermenting for 3 months at 45 deg.C in the first month and 30 deg.C in the second and third months, adding microecological guard ball 2% of the fermentation liquid in 60 days of fermentation, and filtering to obtain peanut soy sauce raw sample.

(7) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy sauce raw sample at the pressure of 400MPa and the temperature of 80 ℃ for 20min to obtain the microecological guard ball peanut soy sauce-3.

Example 9:

(2) Preparing a peanut shell extract: extracting the peanut shell powder subjected to steam explosion in an ethanol solution with the concentration of 70-80% for 3 times, wherein the single extraction time is 60min, and the material-liquid ratio is 1:15, extracting to obtain peanut shell extracting solution and peanut shell extracting residues, and performing rotary evaporation on the peanut shell extracting solution to obtain the peanut shell extract.

(6) Fermenting peanut sauce: adding 3 times of 12% of salt solution into soy sauce Daqu, fermenting for 3 months at 45 ℃ in the first month and 30 ℃ in the second and third months, adding a microecological guard ball with the mass of 2% of the fermentation liquid in the 90 th day of fermentation, and filtering to obtain a peanut soy sauce raw sample after the fermentation is finished.

(7) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy sauce raw sample at the pressure of 400MPa and the temperature of 80 ℃ for 20min to obtain the microecological guard ball peanut soy sauce-4.

Sensory evaluation was performed on the soy sauce samples described in example 4 and examples 6 to 9 and the luteolin and aflatoxin B1 content of the final product was determined, the results of which are shown in Table 3:

TABLE 3 comparison of sensory scores and luteolin content for different soy sauce samples

As can be seen from table 3, the addition of the microecological guard ball can improve the sensory quality of peanut sauce, but the effect of the addition at a later stage is not significant, and it may be added at a later stage of fermentation, in which the active ingredients are difficult to act, and the ingredients are masked by the embedded odor and taste, so that the influence on the ingredients of the final sauce is not great. The color, taste, sauce aroma and flavor richness of the soy sauce added with the microecological guard ball are obviously improved at the 30 th day of fermentation, and the released luteolin has good inhibition effect on escherichia coli, bacillus subtilis, staphylococcus aureus and the like, so that the growth of mixed bacteria in a fermentation system is inhibited, and the smooth fermentation of beneficial bacteria is protected. The effect of adding the active substances is slightly worse than that of adding the active substances at day 1 than day 30, and the active substances are possibly released for a long time in the fermentation process, so that the active substances released in the later stage of fermentation are fewer, the defending effect is reduced, and the negative effect on the growth of other beneficial bacteria is possibly caused by adding the active substances too early. In a word, the color, the smell and the taste of the soy sauce can be obviously improved by adding the micro-ecological guard ball on the 30 th day. In addition, the addition of the micro-ecological guard ball is beneficial to reducing the content of aflatoxin B1 in the soy sauce, and the content of aflatoxin B1 added at the 30 th day is the lowest (3.98 mu g/L) and is 33.47 percent of that of the soy sauce without the addition of the micro-ecological guard ball.

Example 10:

the embodiment provides a preparation method of peanut sauce added with peanut shell extract, which comprises the following steps:

(2) Preparing a peanut shell extract: extracting the peanut shell powder subjected to steam explosion in an ethanol solution with the concentration of 70-80% for 3 times, wherein the single extraction time is 60min, and the material-liquid ratio is 1:15, extracting to obtain peanut shell extracting solution and peanut shell extracting residues, and performing rotary evaporation on the peanut shell extracting solution to obtain a paste, namely the peanut shell extract.

(3) Pretreatment of raw materials: mixing the peanuts: the flour is prepared by mixing the following components in parts by weight: 4 (m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and 20min.

(4) Preparing soy sauce yeast: inoculating 0.3% Aspergillus oryzae into the ultrahigh pressure treated raw material, fermenting at 30 deg.C for 3d, and stirring for 2 times to obtain soy sauce Daqu.

(5) Fermenting peanut sauce: adding 3 times of 12% salt solution into soy sauce Daqu, fermenting for 3 months at 45 deg.C in the first month and 30 deg.C in the second and third months, adding peanut shell extract 2% of the fermentation liquid in 30 days of fermentation, and filtering to obtain peanut soy sauce raw sample.

(6) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy raw sample at the pressure of 400MPa and the temperature of 80 ℃ for 20min to obtain the steam-exploded peanut shell peanut soy.

The luteolin content of the soy sauce samples described in example 7 and example 10 was compared and the results are shown in Table 4: luteolin content in soy sauce sample

As can be seen from table 4, the content of luteolin in the final product after embedding the peanut shell extract is much higher than that of the non-embedded group, the surface embedding is favorable for slow release of active substances, and the luteolin is retained in the final product, has good effects of reducing cholesterol and blood lipid, can improve human immunity, and is favorable for improving the functional effect of the soy sauce by retaining the component in the soy sauce finished product. Meanwhile, after the peanut shells are embedded, the content of aflatoxin in the finished soy sauce is lower than that of the soy sauce which is not embedded, which shows that the benign development of microbial communities in the whole fermentation process is protected, and the degradation of aflatoxin B1 is facilitated.

Example 11:

the embodiment provides a preparation method of peanut sauce added with steam-exploded peanut shells, which comprises the following steps:

(3) Preparing a microecological guard ball: mixing the peanut shell extract and peanut oil in a mass ratio, shearing at the speed of 16000rpm for 3min to obtain a single-layer emulsion, mixing the single-layer emulsion and a 0.5% chitosan aqueous solution in an equal volume ratio, and shearing at the speed of 16000rpm for 3min to obtain a double-layer emulsion; mixing the obtained double-layer emulsion with 1% trehalose aqueous solution in equal volume, shearing at 16000rpm for 3min, and spray drying to obtain microecological guard ball.

(4) Pretreatment of raw materials: mixing the peanuts: flour: extracting residues of the steam-exploded peanut shells according to the proportion of 6:2:2 (m: m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of the pressure of 400MPa, the temperature of room temperature and the time of 20min.

(6) Fermenting peanut sauce: adding 3 times of 12% of salt solution into soy sauce Daqu, fermenting for 3 months at 45 deg.C in the first month and 30 deg.C in the second and third months, adding microecological guard ball 2% of the fermentation liquid in the 30 th day of fermentation, and filtering to obtain peanut soy sauce raw sample.

(7) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy sauce raw sample at the pressure of 400MPa, the temperature of 80 ℃ and the time of 20min to obtain the steam-exploded peanut shell peanut soy sauce.

Example 12:

(3) Preparing a micro-ecological guard ball: mixing the peanut shell extract and peanut oil at a mass ratio, shearing at 16000rpm for 3min to obtain a single-layer emulsion, mixing the single-layer emulsion with 0.5% chitosan water solution at an equal volume ratio, and shearing at 16000rpm for 3min to obtain a double-layer emulsion. Mixing the obtained double-layer emulsion with 1% trehalose aqueous solution in equal volume, shearing at 16000rpm for 3min, and spray drying to obtain microecological guard ball.

(4) Pretreatment of raw materials: mixing the peanuts: flour: extracting residues of the steam-exploded peanut shells according to the proportion of 6:3:1 (m: m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and time of 20min.

(7) And (3) sterilization treatment: and (3) performing medium-temperature and ultrahigh-pressure sterilization treatment on the peanut soy raw sample at the pressure of 400MPa and the temperature of 80 ℃ for 20min to obtain the steam-exploded peanut shell peanut soy.

Example 13:

the embodiment provides a preparation method of peanut sauce added with peanut shells, which comprises the following steps:

(4) Pretreatment of raw materials: mixing the peanuts: flour: the peanut shell is prepared by the following steps of 6:2:2 (m: m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of the pressure of 400MPa, the temperature of room temperature and the time of 20min.

Example 14:

(4) Pretreatment of raw materials: mixing the peanut: flour: the peanut shell is prepared by the following steps of 6:3:1 (m: m: m), adding a small amount of water, mixing uniformly, and performing ultrahigh pressure treatment under the conditions of pressure of 400MPa, room temperature and 20min.

The volatile substances of the soy sauce samples of example 7 and examples 11 to 14 were qualitatively and quantitatively analyzed by GC-MS, and the results thereof are shown in table 5:

TABLE 5 types of volatile flavors and their relative contents for different soy sauce

As can be seen from table 5, 67 volatile substances were detected in total for the five samples, including 18 esters, 17 hydrocarbons, 9 alcohols, 7 aldehydes, 8 ketones, 2 phenols, 2 acids, 1 furan and 3 other substances, with esters and hydrocarbons being most abundant in each sample. The soy sauce containing peanut shells had a significantly higher alcohol, aldehyde, ketone and phenol content than the soy sauce described in example 7. The types of soy sauce ester, ketone, alcohol and phenol added with peanut shells are obviously increased, the types of soy sauce aldehyde and alcohol added with steam exploded peanut shell extraction residues are more various, and the aldehyde and ketone compounds have higher relevance with the malt fragrance and caramel fragrance of soy sauce.

Comparing the relative contents of different substances in each sample, the flavor substance of example 7 is mainly composed of ester and ketone, wherein the relative content of ester is as high as 85.35%, the ester substance is easy to volatilize, is easy to be sensed by human smell, and has a large influence on the whole flavor of the soy sauce. The relative ester content of the added peanut shells in the examples 13 and 14 is only 21.95-38.47%, while the composition ratio of the hydrocarbon substances is remarkably increased to 31.82-45.32%, but the contribution of the hydrocarbon substances to the flavor is small, which shows that the added peanut shells have great influence on the overall flavor of the soy sauce. After the steam-exploded peanut shell extraction residues are added, the relative content of ester substances of the soy sauce is obviously increased, the content of hydrocarbon substances is sharply reduced, wherein the flavor substance composition of the soy sauce is closest to that of the soy sauce 7, the soy sauce mainly comprises 86.51 percent of ester and 8.97 percent of ketone, the soy sauce of the embodiment 12 mainly comprises aldehyde and ester substances, the aldehyde is usually generated by amino acid degradation or microbial fermentation, the threshold value is low, the soy sauce has flower fragrance and fruit fragrance, and the flavor quality of the soy sauce can be improved. The result shows that the soy sauce flavor structure of the peanut shells after steam explosion treatment can be obviously changed, and the soy sauce flavor level can reach or even exceed that of soy sauce without the added peanut shells.

TABLE 6 comparison of flavour actives in different soy sauces

The OAV value of each sample was calculated, and substances with OAV > 1 were considered as key flavor substances that contributed significantly to the flavor of the samples.

As can be seen from Table 6, the OAV of 31 flavor substances in total is 1 or more, among which 14 in example 7, 16 in example 13, 22 in example 14, 21 in example 11 and 18 in example 12. The flavor OAV of soy sauce with added peanut shells was generally higher than that of example 7, indicating that the addition of peanut shells is beneficial for improving the flavor intensity of peanut soy sauce. The 2-methyl ethyl butyrate is the largest aroma active substance of OAV in each sample, is a main key flavor substance in peanut sauce, is even more than 10000 in the peanut shell added sauce, and has apple aroma. The second is mushroom alcohol, which has the fragrance of wet mushroom and gives the soy sauce a delicate character, and its OAV value is 47.47-2256.91, which is the highest in example 11.

Compared with the example 7, the 2-methoxy-4-vinylphenol, the methyl butyrate, the n-decanal and the n-octanol are the aroma active substances which are unique to the soy sauce added with the steam exploded peanut shells, wherein the 2-methoxy-4-vinylphenol can provide typical caramel aroma and smoking aroma for the soy sauce and is the key for forming the aroma of the soy sauce, the OAV value of the 2-methoxy-4-vinylphenol is 38.09-390.89, the n-decanal has the aroma of orange peel, and the OAV value is 72.51-112.14; 3-hexanone, palmitic acid, 2-methyl-3-pentanone, trans-2-nonenal are the characteristic aroma active substances in example 11, trans-2-nonenal has a butter-like aroma, and the OAV value is 3171.27; ethyl acetate is the characteristic aroma active in example 12, has an OAV value of 76.48, is one of the typical esters representatives of conventional soy sauce, and can make its flavor milder. The 5 kinds of soy sauce have common key flavor substances, but the flavor intensity is improved after the steam-exploded peanut shell extraction residues are added, and the types of aroma active substances with good flavor characteristics are increased. The soy sauce flavor added with the steam-exploded peanut shell extraction residues is similar to the flavor profile of the raw material flour fermentation, and the aroma richness is obviously improved.

The main component of the microecological guard ball is luteolin which is extracted from peanut shells, has good inhibition effect on staphylococcus aureus, bacillus subtilis, escherichia coli and other harmful microorganisms, has good effect of reducing cholesterol and blood fat, and can improve human immunity. The flora of the soy sauce is very complex in the fermentation process, some pathogenic bacteria, putrefying bacteria are not always present in the soy sauce, and although the bacteria are not the main bacteria in the soy sauce fermentation process, the quality and the flavor of the soy sauce are reduced due to the presence of the bacteria. In order to regulate microbial flora in the fermentation process, the luteolin is added to inhibit the growth of harmful microorganisms and improve the quality of the soy sauce, but the luteolin is directly added to be easy to oxidize, the content of the luteolin cannot be detected in the middle and later stages of the fermentation, and the effect cannot be lasting, so that the microcapsule prepared by the luteolin has a slow release effect, can regulate the fermentation microorganisms in the whole process, and is retained in the finished soy sauce to improve the functional characteristics of the soy sauce.

The peanut is very easy to be infected with aflatoxin due to improper conditions in the processes of harvesting, storing and transporting, and the development of peanut products is limited to a great extent by the problem. The invention can reduce the content of aflatoxin in the product by optimizing the fermentation conditions. The invention can adjust the microbial flora in the soy sauce fermentation process to be developed towards virtuous circle by adding the micro-ecological guard ball (the main component is luteolin), thereby accelerating the degradation of aflatoxin and increasing the food safety of peanut to brew soy sauce.

The energy consumption of sterilization during the preparation of the soy sauce is only 67.03 percent of that of the traditional high-temperature sterilization, the sensory quality such as color, aroma and taste of the soy sauce after the microecological guard balls are added is improved to different degrees, the content of the functional component luteolin in the soy sauce reaches 0.83mg/L, the content of the aflatoxin B1 is reduced to 33.47 percent of that of a control group, the variety of flavor active substances of the soy sauce after the steam exploded peanut shell extraction residues are added is increased by 29 to 50 percent, and the OAV value of key flavor substances is increased by 6 to 48 times.

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

1. A preparation method of steam-exploded peanut shell peanut sauce is characterized by comprising the following steps: comprises the steps of (a) preparing a substrate,

performing steam explosion treatment on the peanut shells: crushing and sieving peanut shells, and adding the crushed peanut shells into a preheated steam explosion device for steam explosion to obtain steam exploded peanut shells;

preparing a peanut shell extract: extracting the peanut shell powder subjected to steam explosion in an ethanol solution to obtain a peanut shell extracting solution and peanut shell extracting residues, and performing rotary evaporation on the peanut shell extracting solution to obtain a peanut shell extract;

preparing a micro-ecological guard ball: mixing peanut shell extract and peanut oil, shearing to obtain single-layer emulsion, mixing the single-layer emulsion with chitosan aqueous solution, shearing to obtain double-layer emulsion, mixing the obtained double-layer emulsion with trehalose aqueous solution, shearing, and spray drying to obtain microecological defending ball; wherein the mass ratio of the peanut shell extract to the peanut oil is 1:1; the volume ratio of the single-layer emulsion to the chitosan aqueous solution is 1; the mass ratio of the double-layer emulsion to the trehalose aqueous solution is 1:1, the mass ratio of the trehalose aqueous solution is 1 percent;

pretreatment of raw materials: mixing peanut kernels with flour and peanut shell extraction residues, adding water, uniformly mixing, and performing ultra-high pressure treatment, wherein the mass ratio of the peanut to the flour to the peanut shell extraction residues is 6:3:1 to 6:2:2, the pressure of the ultrahigh pressure treatment is 400MPa, the temperature is room temperature, and the ultrahigh pressure treatment time is 20 min;

preparing soy sauce yeast: adding Aspergillus oryzae into the ultrahigh pressure treated raw material, and fermenting to obtain soy sauce Daqu;

fermenting peanut sauce: adding salt solution into soy sauce Daqu, fermenting, adding microecological guard ball during fermentation, and filtering to obtain peanut soy sauce raw sample, wherein the addition amount of the microecological guard ball is 2% of soy sauce fermentation liquor, and the addition time is 30 days of fermentation; wherein the soy sauce yeast and the salt solution are mixed according to the mass volume ratio g: the mL is 1:3, the concentration of the salt solution is 12 percent, the fermentation temperature is 45 ℃ in the first month, 30 ℃ in the last two months, and the fermentation time is 3 months.

2. The method of preparing the soy sauce with steam exploded peanut shells of claim 1, comprising: further comprising the following steps of: and (3) sterilizing the raw peanut sauce sample at medium temperature in cooperation with ultrahigh pressure to obtain the steam-exploded peanut shell peanut sauce.

3. The method of making steam exploded peanut shell soy sauce of claim 2, comprising: the medium temperature is cooperated with ultrahigh pressure sterilization, wherein the sterilization pressure is 400MPa, the sterilization temperature is 80 ℃, and the sterilization time is 20min.

4. The method of making steam exploded peanut shell soy sauce of claim 1, comprising: and (3) performing steam explosion, wherein the steam pressure is 1.5MPa, the holding time is 5min, and the steam treatment temperature is 196 ℃.

5. The method of preparing the soy sauce with steam exploded peanut shells of claim 1, comprising: the peanut shell extract is prepared, wherein the concentration of an ethanol solution is 70-80%, the extraction times are 3 times, the single extraction time is 50-60 min, and the material-liquid ratio is as follows in g: the mL is 1:15.

6. the method of making steam exploded peanut shell soy sauce of claim 1, comprising: the preparation method of the soy sauce Daqu comprises the steps of preparing the aspergillus oryzae, wherein the inoculation amount of the aspergillus oryzae is 0.3%, the fermentation temperature is 30 ℃, stirring is carried out for 2 times during the fermentation period, and the fermentation time is 3 days.

7. A product prepared by the preparation method of the steam exploded peanut shell and peanut sauce as defined in any one of claims 1 to 6.