CN114088891A - Research method for forming and controlling white dots of soybean paste - Google Patents
Research method for forming and controlling white dots of soybean paste Download PDFInfo
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Abstract
The invention discloses a research method for forming and controlling white spots of soybean paste, which comprises the following steps: the method comprises the following steps: the soybean paste products with different specifications within two years of sampling inspection time interval are measured for the total acid, ammonia nitrogen, salt, pH and free tyrosine content, the white point condition of the soybean paste is recorded and scored, the correlation between the soybean white point and each physical and chemical index is analyzed by Person, and the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious; step two: solvents with pH values of 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7 were prepared with 0.05mol/L HCl and 0.05mol/L NaOH solutions, respectively. The research method for forming and controlling the white points of the soybean paste can conveniently research the influence on the formation of the white points of the soybean paste from various aspects of salt content, pH value and free tyrosine content, and can also carry out process tracking on the fermentation process of the soybean paste and monitor the change of each index, thereby optimizing the process, controlling the generation of the white points and guiding the production.
Description
Technical Field
The invention belongs to the technical field of soybean paste production, and particularly relates to a research method for forming and controlling white dots of soybean paste.
Background
In the production of soybean paste, white spots often appear, the appearance of the white spots influences the appearance of the soybean paste, and the research method is necessary in order to research the influence of different factors on the white spots.
The previous research method can not conveniently research the influence on the formation of white points of the soybean paste from various aspects of salt content, pH value and free tyrosine content, can not carry out process tracking on the fermentation process of the soybean paste and monitor the change of each index, thereby optimizing the process, controlling the generation of the white points and guiding the production.
Disclosure of Invention
The invention aims to provide a research method for forming and controlling white spots of soybean paste, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the research method for forming and controlling the white points of the soybean paste comprises the following specific steps:
the method comprises the following steps: the soybean paste products with different specifications within two years of sampling inspection time interval are measured for the total acid, ammonia nitrogen, salt, pH and free tyrosine content, the white point condition of the soybean paste is recorded and scored, the correlation between the soybean white point and each physical and chemical index is analyzed by Person, and the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious;
step two: solvents with pH values of 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7 were prepared with 0.05mol/L HCl and 0.05mol/L NaOH solutions, respectively. Weighing 9 parts of 6mg tyrosine in a conical flask, adding 10mL of solvents with different pH values, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of pH on the solubility of the tyrosine;
step three: NaCl solutions of 12, 13, 14, 15, 16, 17, 18 and 19g/100g were prepared. Weighing 8 parts of 6mg tyrosine in a conical flask, adding 10mL of NaCl solutions with different concentrations, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of the NaCl concentration on the tyrosine solubility;
step four: weighing 7 parts of 6mg tyrosine in a conical flask, adding 10mL deionized water, mixing uniformly, and oscillating at 25 ℃ and 160r/min for 24 h. Transferring the tyrosine solution into test tubes, one test tube is not heated, the other 5 test tubes are respectively subjected to water bath in water bath kettle of 60 deg.C, 70 deg.C, 80 deg.C, 90 deg.C and 100 deg.C for 30min, the rest test tube is sterilized at 121 deg.C for 20min, standing at 25 deg.C for 24h, filtering, and centrifuging. Taking the supernatant, passing through a membrane, and putting on a machine to obtain the influence of the heating temperature on the solubility of tyrosine;
step five: picking out white spots in the soybean paste for producing the white spots by using tweezers, washing the white spots by using ultrapure water, putting the washed white spots in a clean beaker, and drying the white spots at 105 ℃. Analyzing the composition of free amino acids of the white spots of the soybean paste for producing the white spots, and comparing the content of free tyrosine of the white spots with the content of free tyrosine of the white spots to obtain tyrosine which is the main amino acid for forming the white spots of the soybean paste;
step six: tracking the changes of indexes such as protease activity, free amino acids, total acids, amino acid nitrogen, pH, salt content and the like in the soybean paste fermentation process of the yeast whole fermentation process and the common yeast seed fermentation process.
Step seven: comparing the relative content change of the free amino acid, the change conditions of the relative content of the free amino acid of the upper layer (bean dregs) and the lower layer (fermented bean water) are basically the same in the whole fermentation process of the yeast extract, no obvious difference exists, and no abnormal condition occurs, and when the yeast extract is fermented for 1 to 40 days, the relative content of the tyrosine is reduced by 2 to 3 percent along with the extension of the fermentation time.
Step eight: comparing the tyrosine content change in the fermentation process of the soybean paste by the full fermentation of the yeast extract, so as to obtain that the tyrosine content of the bean dregs and the fermented soybean water after the full fermentation of the yeast extract is rapidly increased 10 days before the fermentation; and when the fermented soybean water is fermented for 20 days, the tyrosine content of the fermented soybean water begins to decrease, and when the fermented soybean water is fermented for 30 days, the tyrosine content of the soybean dregs also begins to decrease.
Further, in the second step and the third step, the oscillation parameters are 25 ℃, 160r/min and the oscillation time is 24 h.
Further, the centrifugation parameters in the second step, the third step and the fourth step are 12000r/min, and the centrifugation time is 10 min.
Further, the scoring standard of the white points of the soybean paste in the first step is rarely white points, which corresponds to 0 point; a small number of white points, corresponding to 1 point; more white points, flaky particles, corresponding to 2 points; there were a large number of white spots with flaky particles corresponding to 3 points.
Further, the white spot fraction in the first step is in extremely obvious positive correlation with salt content and free tyrosine content, and is in extremely obvious negative correlation with pH.
Further, the composition of free amino acids in the fifth step is analyzed by an amino acid analyzer.
Compared with the prior art, the invention has the beneficial effects that:
(1) personnel determine the total acid, ammonia nitrogen, salt, pH and free tyrosine content of the soybean paste product, record and score the white point condition of the soybean paste, analyze the correlation between the white point of the soybean and each physical and chemical index through Person to obtain that the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious, and the influence of the pH on the solubility of the tyrosine, the influence of the concentration of NaCl on the solubility of the tyrosine and the influence of the heating temperature on the solubility of the tyrosine are detected in a refining way, so that the influence on the formation of the white point of the soybean paste is conveniently researched in various aspects from the salt, the pH and the free tyrosine content;
(2) by tracking the change of indexes such as protease activity, free amino acid, total acid, amino acid nitrogen, pH, salt content and the like in the soybean paste fermentation process of the yeast whole fermentation process and the common yeast seed fermentation process, an amino acid analyzer is utilized to analyze and track the composition of the free amino acid at each time point to obtain the main amino acid forming the white point of the soybean paste as tyrosine, the fermentation process is tracked, the process can be optimized, the generation of the white point is controlled by reducing the generation of the tyrosine, and the production guidance is facilitated.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The research method for forming and controlling the white points of the soybean paste comprises the following specific steps:
the method comprises the following steps: the soybean paste products with different specifications within two years of sampling inspection time interval are measured for the total acid, ammonia nitrogen, salt, pH and free tyrosine content, the white point condition of the soybean paste is recorded and scored, the correlation between the soybean white point and each physical and chemical index is analyzed by Person, and the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious;
step two: solvents with pH values of 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7 were prepared with 0.05mol/L HCl and 0.05mol/L NaOH solutions, respectively. Weighing 9 parts of 6mg tyrosine in a conical flask, adding 10mL of solvents with different pH values, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of pH on the solubility of the tyrosine;
step three: NaCl solutions of 12, 13, 14, 15, 16, 17, 18 and 19g/100g were prepared. Weighing 8 parts of 6mg tyrosine in a conical flask, adding 10mL of NaCl solutions with different concentrations, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of the NaCl concentration on the tyrosine solubility;
step four: weighing 7 parts of 6mg tyrosine in a conical flask, adding 10mL deionized water, mixing uniformly, and oscillating at 25 ℃ and 160r/min for 24 h. Transferring the tyrosine solution into test tubes, one test tube is not heated, the other 5 test tubes are respectively subjected to water bath in water bath kettle of 60 deg.C, 70 deg.C, 80 deg.C, 90 deg.C and 100 deg.C for 30min, the rest test tube is sterilized at 121 deg.C for 20min, standing at 25 deg.C for 24h, filtering, and centrifuging. Taking the supernatant, passing through a membrane, and putting on a machine to obtain the influence of the heating temperature on the solubility of tyrosine;
step five: picking out white spots in the soybean paste for producing the white spots by using tweezers, washing the white spots by using ultrapure water, putting the washed white spots in a clean beaker, and drying the white spots at 105 ℃. Analyzing the composition of free amino acids of the white spots of the soybean paste for producing the white spots, and comparing the content of free tyrosine of the white spots with the content of free tyrosine of the white spots to obtain tyrosine which is the main amino acid for forming the white spots of the soybean paste;
step six: tracking the changes of indexes such as protease activity, free amino acids, total acids, amino acid nitrogen, pH, salt content and the like in the soybean paste fermentation process of the yeast whole fermentation process and the common yeast seed fermentation process.
Step seven: comparing the relative content change of the free amino acid, the change conditions of the relative content of the free amino acid of the upper layer (bean dregs) and the lower layer (fermented bean water) are basically the same in the whole fermentation process of the yeast extract, no obvious difference exists, and no abnormal condition occurs, and when the yeast extract is fermented for 1 to 40 days, the relative content of the tyrosine is reduced by 2 to 3 percent along with the extension of the fermentation time.
Step eight: comparing the tyrosine content change in the fermentation process of the soybean paste by the full fermentation of the yeast extract, so as to obtain that the tyrosine content of the bean dregs and the fermented soybean water after the full fermentation of the yeast extract is rapidly increased 10 days before the fermentation; and when the fermented soybean water is fermented for 20 days, the tyrosine content of the fermented soybean water begins to decrease, and when the fermented soybean water is fermented for 30 days, the tyrosine content of the soybean dregs also begins to decrease.
Wherein, the oscillation parameters in the second step and the third step are 25 ℃, 160r/min and the oscillation time is 24 h.
Wherein, the centrifugation parameter in the second step, the third step and the fourth step is 12000r/min, and the centrifugation time is 10 min.
Wherein, the scoring standard of the white points of the soybean paste in the first step is rarely seen white points, which corresponds to 0 point; a small number of white points, corresponding to 1 point; more white points, flaky particles, corresponding to 2 points; there were a large number of white spots with flaky particles corresponding to 3 points.
Wherein, the white spot fraction in the step one is in extremely obvious positive correlation with salt content and free tyrosine content, and is in extremely obvious negative correlation with pH.
And C, analyzing the composition of the free amino acid in the step five by adopting an amino acid analyzer.
Example two
The research method for forming and controlling the white points of the soybean paste comprises the following specific steps:
the method comprises the following steps: the soybean paste products with different specifications within two years of sampling inspection time interval are measured for the total acid, ammonia nitrogen, salt, pH and free tyrosine content, the white point condition of the soybean paste is recorded and scored, the correlation between the soybean white point and each physical and chemical index is analyzed by Person, and the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious;
step two: solvents with pH values of 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7 were prepared with 0.05mol/L HCl and 0.05mol/L NaOH solutions, respectively. Weighing 9 parts of 6mg tyrosine in a conical flask, adding 10mL of solvents with different pH values, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of pH on the solubility of the tyrosine;
step three: NaCl solutions of 12, 13, 14, 15, 16, 17, 18 and 19g/100g were prepared. Weighing 8 parts of 6mg tyrosine in a conical flask, adding 10mL of NaCl solutions with different concentrations, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of the NaCl concentration on the tyrosine solubility;
step four: weighing 7 parts of 6mg tyrosine in a conical flask, adding 10mL deionized water, mixing uniformly, and oscillating at 25 ℃ and 160r/min for 24 h. Transferring the tyrosine solution into test tubes, one test tube is not heated, the other 5 test tubes are respectively subjected to water bath in water bath kettle of 60 deg.C, 70 deg.C, 80 deg.C, 90 deg.C and 100 deg.C for 30min, the rest test tube is sterilized at 121 deg.C for 20min, standing at 25 deg.C for 24h, filtering, and centrifuging. Taking the supernatant, passing through a membrane, and putting on a machine to obtain the influence of the heating temperature on the solubility of tyrosine;
step five: picking out white spots in the soybean paste for producing the white spots by using tweezers, washing the white spots by using ultrapure water, putting the washed white spots in a clean beaker, and drying the white spots at 105 ℃. Analyzing the composition of free amino acids of the white spots of the soybean paste for producing the white spots, and comparing the content of free tyrosine of the white spots with the content of free tyrosine of the white spots to obtain tyrosine which is the main amino acid for forming the white spots of the soybean paste;
step six: tracking the changes of indexes such as protease activity, free amino acids, total acids, amino acid nitrogen, pH, salt content and the like in the soybean paste fermentation process of the yeast whole fermentation process and the common yeast seed fermentation process.
Step seven: comparing the relative content change of the free amino acid, the change conditions of the relative content of the free amino acid of the upper layer (bean dregs) and the lower layer (fermented bean water) are basically the same in the whole fermentation process of the yeast extract, no obvious difference exists, and no abnormal condition occurs, and when the yeast extract is fermented for 1 to 40 days, the relative content of the tyrosine is reduced by 2 to 3 percent along with the extension of the fermentation time.
Step eight: comparing the tyrosine content change in the fermentation process of the soybean paste by the full fermentation of the yeast extract, so as to obtain that the tyrosine content of the bean dregs and the fermented soybean water after the full fermentation of the yeast extract is rapidly increased 10 days before the fermentation; and when the fermented soybean water is fermented for 20 days, the tyrosine content of the fermented soybean water begins to decrease, and when the fermented soybean water is fermented for 30 days, the tyrosine content of the soybean dregs also begins to decrease.
Wherein, the oscillation parameters in the second step and the third step are 25 ℃, 160r/min and the oscillation time is 24 h.
Wherein, the centrifugation parameter in the second step, the third step and the fourth step is 12000r/min, and the centrifugation time is 10 min.
Wherein, the scoring standard of the white points of the soybean paste in the first step is rarely seen white points, which corresponds to 0 point; a small number of white points, corresponding to 1 point; more white points, flaky particles, corresponding to 2 points; there were a large number of white spots with flaky particles corresponding to 3 points.
Wherein, the white spot fraction in the step one is in extremely obvious positive correlation with salt content and free tyrosine content, and is in extremely obvious negative correlation with pH.
Wherein in the fifth step, the composition of free amino acids is analyzed by paper chromatography.
When the invention works: personnel determine the total acid, ammonia nitrogen, salt, pH and free tyrosine content of the soybean paste product, record and score the white point condition of the soybean paste, analyze the correlation between the white point of the soybean and each physicochemical index through Person to obtain that the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious, and finely detect the influence of the pH on the solubility of the tyrosine, the influence of the concentration of NaCl on the solubility of the tyrosine and the influence of the heating temperature on the solubility of the tyrosine, thereby being convenient to research the influence on the formation of the white point of the soybean paste from various aspects of the salt, the pH and the free tyrosine content, and track the composition of the free amino acid by tracking the change of indexes such as protease activity, free amino acid, total acid, amino acid nitrogen, pH, salt content and the like in the soybean paste fermentation process of a koji total fermentation process and a common koji fermentation process and utilizing an amino acid analyzer to track the composition of the free amino acid at each time point, the main amino acid for forming the white dots of the soybean paste is obtained as tyrosine, the fermentation process is tracked, the process can be optimized, the generation of the white dots is controlled by reducing the generation of the tyrosine, and the production guidance is facilitated.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The research method for forming and controlling the white points of the soybean paste is characterized by comprising the following specific research method steps:
the method comprises the following steps: the soybean paste products with different specifications within two years of sampling inspection time interval are measured for the total acid, ammonia nitrogen, salt, pH and free tyrosine content, the white point condition of the soybean paste is recorded and scored, the correlation between the soybean white point and each physical and chemical index is analyzed by Person, and the influence of the salt, the pH and the free tyrosine content on the formation of the white point of the soybean paste is extremely obvious;
step two: solvents with pH values of 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7 were prepared with 0.05mol/L HCl and 0.05mol/L NaOH solutions, respectively. Weighing 9 parts of 6mg tyrosine in a conical flask, adding 10mL of solvents with different pH values, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of pH on the solubility of the tyrosine;
step three: NaCl solutions of 12, 13, 14, 15, 16, 17, 18 and 19g/100g were prepared. Weighing 8 parts of 6mg tyrosine in a conical flask, adding 10mL of NaCl solutions with different concentrations, uniformly mixing, oscillating, filtering, centrifuging, taking supernatant, passing through a membrane, and loading on a machine to obtain the influence of the NaCl concentration on the tyrosine solubility;
step four: weighing 7 parts of 6mg tyrosine in a conical flask, adding 10mL deionized water, mixing uniformly, and oscillating at 25 ℃ and 160r/min for 24 h. Transferring the tyrosine solution into test tubes, one test tube is not heated, the other 5 test tubes are respectively subjected to water bath in water bath kettle of 60 deg.C, 70 deg.C, 80 deg.C, 90 deg.C and 100 deg.C for 30min, the rest test tube is sterilized at 121 deg.C for 20min, standing at 25 deg.C for 24h, filtering, and centrifuging. Taking the supernatant, passing through a membrane, and putting on a machine to obtain the influence of the heating temperature on the solubility of tyrosine;
step five: picking out white spots in the soybean paste for producing the white spots by using tweezers, washing the white spots by using ultrapure water, putting the washed white spots in a clean beaker, and drying the white spots at 105 ℃. Analyzing the composition of free amino acids of the white spots of the soybean paste for producing the white spots, and comparing the content of free tyrosine of the white spots with the content of free tyrosine of the white spots to obtain tyrosine which is the main amino acid for forming the white spots of the soybean paste;
step six: tracking the changes of indexes such as protease activity, free amino acids, total acids, amino acid nitrogen, pH, salt content and the like in the soybean paste fermentation process of the yeast whole fermentation process and the common yeast seed fermentation process.
Step seven: comparing the relative content change of the free amino acid, the change conditions of the relative content of the free amino acid of the upper layer (bean dregs) and the lower layer (fermented bean water) are basically the same in the whole fermentation process of the yeast extract, no obvious difference exists, and no abnormal condition occurs, and when the yeast extract is fermented for 1 to 40 days, the relative content of the tyrosine is reduced by 2 to 3 percent along with the extension of the fermentation time.
Step eight: comparing the tyrosine content change in the fermentation process of the soybean paste by the full fermentation of the yeast extract, so as to obtain that the tyrosine content of the bean dregs and the fermented soybean water after the full fermentation of the yeast extract is rapidly increased 10 days before the fermentation; and when the fermented soybean water is fermented for 20 days, the tyrosine content of the fermented soybean water begins to decrease, and when the fermented soybean water is fermented for 30 days, the tyrosine content of the soybean dregs also begins to decrease.
2. The method of studying the formation and control of white spots of soybean paste according to claim 1, wherein: in the second step and the third step, the oscillation parameters are 25 ℃, 160r/min and the oscillation time is 24 h.
3. The method of studying the formation and control of white spots of soybean paste according to claim 1, wherein: and in the second step, the third step and the fourth step, the centrifugation parameter is 12000r/min, and the centrifugation time is 10 min.
4. The method of studying the formation and control of white spots of soybean paste according to claim 1, wherein: the scoring standard of the white points of the soybean paste in the first step is rarely white points, which corresponds to 0 point; a small number of white points, corresponding to 1 point; more white points, flaky particles, corresponding to 2 points; there were a large number of white spots with flaky particles corresponding to 3 points.
5. The method of studying the formation and control of white spots of soybean paste according to claim 1, wherein: in the step one, the white spot fraction is in extremely obvious positive correlation with the salt content and the free tyrosine content, and is in extremely obvious negative correlation with the pH value.
6. The method of studying the formation and control of white spots of soybean paste according to claim 1, wherein: and analyzing the composition of the free amino acid in the fifth step by adopting an amino acid analyzer.
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