CN114965766B - Evaluation method of harmful pollution sources in thick broad-bean sauce - Google Patents
Evaluation method of harmful pollution sources in thick broad-bean sauce Download PDFInfo
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- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 104
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 104
- 235000015067 sauces Nutrition 0.000 title claims abstract description 79
- 238000011156 evaluation Methods 0.000 title claims abstract description 10
- 244000080030 Puffbohne Species 0.000 title 1
- 240000006677 Vicia faba Species 0.000 claims abstract description 103
- 150000003839 salts Chemical class 0.000 claims abstract description 48
- 125000004029 hydroxymethyl group Chemical group [H]OC([H])([H])* 0.000 claims abstract description 27
- 238000001514 detection method Methods 0.000 claims abstract description 17
- 239000003344 environmental pollutant Substances 0.000 claims abstract description 17
- 231100000719 pollutant Toxicity 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000011084 recovery Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 20
- 235000010469 Glycine max Nutrition 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000011109 contamination Methods 0.000 claims description 10
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 claims description 8
- BHHGXPLMPWCGHP-UHFFFAOYSA-N Phenethylamine Chemical compound NCCC1=CC=CC=C1 BHHGXPLMPWCGHP-UHFFFAOYSA-N 0.000 claims description 8
- 150000001412 amines Chemical class 0.000 claims description 8
- 230000000035 biogenic effect Effects 0.000 claims description 8
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 claims description 8
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 claims description 8
- ATHGHQPFGPMSJY-UHFFFAOYSA-N spermidine Chemical compound NCCCCNCCCN ATHGHQPFGPMSJY-UHFFFAOYSA-N 0.000 claims description 8
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 claims description 8
- APJYDQYYACXCRM-UHFFFAOYSA-N tryptamine Chemical compound C1=CC=C2C(CCN)=CNC2=C1 APJYDQYYACXCRM-UHFFFAOYSA-N 0.000 claims description 8
- DZGWFCGJZKJUFP-UHFFFAOYSA-N tyramine Chemical compound NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000000356 contaminant Substances 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- QHGUCRYDKWKLMG-QMMMGPOBSA-N (R)-octopamine Chemical compound NC[C@H](O)C1=CC=C(O)C=C1 QHGUCRYDKWKLMG-QMMMGPOBSA-N 0.000 claims description 4
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 claims description 4
- QHGUCRYDKWKLMG-MRVPVSSYSA-N Octopamine Natural products NC[C@@H](O)C1=CC=C(O)C=C1 QHGUCRYDKWKLMG-MRVPVSSYSA-N 0.000 claims description 4
- 239000005700 Putrescine Substances 0.000 claims description 4
- 239000002115 aflatoxin B1 Substances 0.000 claims description 4
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 claims description 4
- 229930020125 aflatoxin-B1 Natural products 0.000 claims description 4
- 229960001340 histamine Drugs 0.000 claims description 4
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 claims description 4
- 238000004811 liquid chromatography Methods 0.000 claims description 4
- 229930183344 ochratoxin Natural products 0.000 claims description 4
- 229960001576 octopamine Drugs 0.000 claims description 4
- 238000012502 risk assessment Methods 0.000 claims description 4
- 229940063673 spermidine Drugs 0.000 claims description 4
- 229940063675 spermine Drugs 0.000 claims description 4
- 229960003732 tyramine Drugs 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 3
- 239000007858 starting material Substances 0.000 abstract description 4
- 239000000758 substrate Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Analytical Chemistry (AREA)
- Physics & Mathematics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of thick broad-bean sauce production, in particular to a method for evaluating harmful pollution sources in thick broad-bean sauce, which comprises the following steps: first, grouping; secondly, setting salt content; thirdly, setting a warm area; fourth, setting the pH value; fifth, fermenting; sixthly, detecting hydroxymethyl bran; seventh, detecting harmful pollutants; and eighth step, summarizing and analyzing. According to the invention, when the thick broad-bean sauce is manufactured under the substrate conditions of different temperatures, different pH values and different salt contents, the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran content and the evaluation of harmful pollutants in the thick broad-bean sauce starter propagation are carried out, so that the optimal manufacturing environment of the thick broad-bean sauce can be effectively obtained, the thick broad-bean sauce production process and the operation guidance are optimized, and the production quality of the thick broad-bean sauce is improved.
Description
Technical Field
The invention relates to the technical field of thick broad-bean sauce production, in particular to an evaluation method of harmful pollution sources in thick broad-bean sauce.
Background
The broad bean paste is a seasoning, and the main materials include broad beans, soybeans and the like, and the auxiliary materials include chilli, sesame oil, salt and the like. The thick broad-bean sauce belongs to fermented red brown seasonings. According to different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, chilli and the like are prepared in the production of the thick broad-bean sauce, so that the variety of the thick broad-bean sauce is increased, and the thick broad-bean sauce is popular with people.
In the process of making the thick broad-bean sauce, the natural fermented thick broad-bean sauce is slower in making process, is generally used in home self-made thick broad-bean sauce, and in order to pursue benefit maximization, the thick broad-bean sauce which is commercially made adopts a special processing technology, and in the process of reproduction, the special processing technology is adopted, so that the making speed is higher.
In the production process of the thick broad-bean sauce, legumes such as soybeans are usually used as main materials, some seasoning additives are added, and the thick broad-bean sauce is prepared by fermentation, wherein in the preparation process, starter propagation is needed, 15% -30% of starter propagation is put into the raw materials to ferment so as to obtain thick broad-bean sauce, but in the fermentation process, a container for containing the thick broad-bean sauce contains bacteria, and in the fermentation process, the thick broad-bean sauce raw materials undergo a series of chemical changes, so that substances harmful to human bodies are generated to pollute the thick broad-bean sauce, and therefore, how to evaluate the thick broad-bean sauce pollution sources becomes a problem to be solved urgently.
Disclosure of Invention
The invention aims to provide an evaluation method of harmful pollution sources in thick broad-bean sauce, so as to solve the problems in the background technology. In order to achieve the above purpose, the present invention provides the following technical solutions: the method for evaluating the harmful pollution sources in the thick broad-bean sauce comprises the following steps of:
firstly, grouping and preparing a plurality of unfermented thick broad-bean sauce raw materials;
setting salt content, namely setting the salt content in the raw materials of the thick broad-bean paste in each group to be different, wherein the salt content in the thick broad-bean paste in each group is changed stepwise, and the salt content in the thick broad-bean paste in each group is the same;
setting a temperature zone, and setting a plurality of groups of areas with different temperatures, wherein each group of areas at least comprises three areas with the same temperature, and the temperatures of the plurality of groups of areas change stepwise;
setting pH value, namely setting pH values of a plurality of areas with the same temperature in the same group to be different values, wherein the pH values are changed stepwise;
fifthly, fermenting, namely respectively placing a plurality of thick broad-bean sauce raw materials in different temperature areas for fermentation;
detecting the hydroxymethyl bran, detecting the hydroxymethyl bran content in the thick broad-bean sauce by adopting a liquid chromatography, determining the hydroxymethyl bran content in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, determining the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and verifying;
seventh, detecting harmful pollutants in different temperature areas, and detecting the harmful pollutants in different time periods in the fermentation process of the thick broad-bean sauce with different pH values and different salt contents;
and eighth, summarizing and analyzing, namely performing risk assessment on the harmful pollutants in the fermented thick broad-bean sauce with different pH values and different salt contents according to the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and providing risk management suggestions and guiding production.
Preferably, the thick broad-bean sauce comprises main materials and auxiliary materials, wherein the main materials are leguminous plants such as soybeans, broad beans and the like, and the auxiliary materials comprise seasonings such as salt and the like.
Preferably, in the second step, the salt content step difference of two adjacent thick broad-bean pastes in each group of thick broad-bean pastes ranges from 5g to 10g per unit.
Preferably, in the third step, the temperature step difference between two adjacent groups of regions with different temperatures ranges from 5 ℃ to 10 ℃.
Preferably, in the fourth step, the pH step difference between two adjacent regions of the same temperature in the same group is in the range of 0.5-1.
Preferably, in the seventh step, the harmful contaminants include aflatoxin B1, ochratoxin a, 5-hydroxymethylfurfural, urethane and biogenic amine.
Preferably, the biogenic amines include tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, octopamine, tyramine, spermidine and spermine.
Preferably, in the fifth step, each thick broad-bean sauce raw material corresponds to one warm area, and only one thick broad-bean sauce raw material is placed in each warm area.
Preferably, in the sixth and seventh steps, in detecting the hydroxymethyl bran and the harmful pollutant, the detection is performed multiple times according to the time point, and each detection time interval ranges from 3 days to 5 days.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, when the thick broad-bean sauce is manufactured under the substrate conditions of different temperatures, different pH values and different salt contents, the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran content and the evaluation of harmful pollutants in the thick broad-bean sauce starter propagation are carried out, so that the optimal manufacturing environment of the thick broad-bean sauce can be effectively obtained, the thick broad-bean sauce production process and the operation guidance are optimized, and the production quality of the thick broad-bean sauce is improved.
Drawings
FIG. 1 is a flow chart of an evaluation method of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which are obtained by a worker of ordinary skill in the art without creative efforts, are within the protection scope of the present invention based on the embodiments of the present invention.
Example 1
Referring to fig. 1, the present invention provides a technical solution: the evaluation method of the harmful pollution sources in the thick broad-bean sauce comprises the following steps:
firstly, grouping and preparing a plurality of unfermented thick broad-bean sauce raw materials;
setting salt content, namely setting the salt content in the raw materials of the thick broad-bean paste in each group to be different, wherein the salt content in the thick broad-bean paste in each group is changed stepwise, and the salt content in the thick broad-bean paste in each group is the same;
setting a temperature zone, and setting a plurality of groups of areas with different temperatures, wherein each group of areas at least comprises three areas with the same temperature, and the temperatures of the plurality of groups of areas change stepwise;
setting pH value, namely setting pH values of a plurality of areas with the same temperature in the same group to be different values, wherein the pH values are changed stepwise;
fifthly, fermenting, namely respectively placing a plurality of thick broad-bean sauce raw materials in different temperature areas for fermentation;
detecting the hydroxymethyl bran, detecting the hydroxymethyl bran content in the thick broad-bean sauce by adopting a liquid chromatography, determining the hydroxymethyl bran content in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, determining the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and verifying;
seventh, detecting harmful pollutants in different temperature areas, and detecting the harmful pollutants in different time periods in the fermentation process of the thick broad-bean sauce with different pH values and different salt contents;
and eighth, summarizing and analyzing, namely performing risk assessment on the harmful pollutants in the fermented thick broad-bean sauce with different pH values and different salt contents according to the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and providing risk management suggestions and guiding production.
In this embodiment, the thick broad-bean sauce comprises main materials and auxiliary materials, wherein the main materials are leguminous plants such as soybean and broad bean, and the auxiliary materials comprise seasonings such as salt.
In this example, in the second step, the salt content step difference of two adjacent soybean pastes in each group of soybean pastes is 5g per unit.
In the third step, the temperature step difference between two adjacent groups of regions with different temperatures is 5 ℃.
In this embodiment, in the fourth step, the pH step difference between two adjacent regions of the same temperature in the same group is 0.5.
In this example, in the seventh step, the harmful contaminants include aflatoxin B1, ochratoxin a, 5-hydroxymethylfurfural, urethane and biogenic amine.
In this example, biogenic amines include tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, octopamine, tyramine, spermidine and spermine.
In the fifth step of this embodiment, each thick broad-bean sauce material corresponds to a warm area, and only one thick broad-bean sauce material is placed in each warm area.
In this example, in the sixth and seventh steps, in detecting the hydroxymethyl bran and the harmful contaminant, the detection was performed a plurality of times according to the time points, each time at a time interval of 3 days.
The above embodiments are applicable to methods for evaluating sources of harmful contamination of thick broad-bean pastes in a rapid manufacturing process of thick broad-bean pastes.
Example two
Referring to fig. 1, the present invention provides a technical solution: the evaluation method of the harmful pollution sources in the thick broad-bean sauce comprises the following steps:
firstly, grouping and preparing a plurality of unfermented thick broad-bean sauce raw materials;
setting salt content, namely setting the salt content in the raw materials of the thick broad-bean paste in each group to be different, wherein the salt content in the thick broad-bean paste in each group is changed stepwise, and the salt content in the thick broad-bean paste in each group is the same;
setting a temperature zone, and setting a plurality of groups of areas with different temperatures, wherein each group of areas at least comprises three areas with the same temperature, and the temperatures of the plurality of groups of areas change stepwise;
setting pH value, namely setting pH values of a plurality of areas with the same temperature in the same group to be different values, wherein the pH values are changed stepwise;
fifthly, fermenting, namely respectively placing a plurality of thick broad-bean sauce raw materials in different temperature areas for fermentation;
detecting the hydroxymethyl bran, detecting the hydroxymethyl bran content in the thick broad-bean sauce by adopting a liquid chromatography, determining the hydroxymethyl bran content in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, determining the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and verifying;
seventh, detecting harmful pollutants in different temperature areas, and detecting the harmful pollutants in different time periods in the fermentation process of the thick broad-bean sauce with different pH values and different salt contents;
and eighth, summarizing and analyzing, namely performing risk assessment on the harmful pollutants in the fermented thick broad-bean sauce with different pH values and different salt contents according to the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and providing risk management suggestions and guiding production.
In this embodiment, the thick broad-bean sauce comprises main materials and auxiliary materials, wherein the main materials are leguminous plants such as soybean and broad bean, and the auxiliary materials comprise seasonings such as salt.
In this example, in the second step, the salt content step difference of two adjacent soybean pastes in each group of soybean pastes is 10g per unit.
In the third step, the temperature step difference between two adjacent groups of regions with different temperatures is 10 ℃.
In the fourth step of this embodiment, the pH step difference between two adjacent regions of the same temperature in the same group is 1.
In this example, in the seventh step, the harmful contaminants include aflatoxin B1, ochratoxin a, 5-hydroxymethylfurfural, urethane and biogenic amine.
In this example, biogenic amines include tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, octopamine, tyramine, spermidine and spermine.
In the fifth step of this embodiment, each thick broad-bean sauce material corresponds to a warm area, and only one thick broad-bean sauce material is placed in each warm area.
In this example, in the sixth and seventh steps, in detecting the hydroxymethyl bran and the harmful contaminant, the detection is performed a plurality of times according to the time points, each detection time interval being 5 days.
The above embodiments are applicable to methods for evaluating sources of harmful contamination of thick broad-bean pastes in a slow manufacturing process.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the above-described embodiments, and that the above-described embodiments and descriptions are only preferred embodiments of the present invention, and are not intended to limit the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. The method for evaluating the harmful pollution sources in the thick broad-bean sauce is characterized by comprising the following steps of: the evaluation method comprises the following steps:
firstly, grouping and preparing a plurality of unfermented thick broad-bean sauce raw materials;
setting salt content, namely setting the salt content in the raw materials of the thick broad-bean paste in each group to be different, wherein the salt content in the thick broad-bean paste in each group is changed stepwise, and the salt content in the thick broad-bean paste in each group is the same;
setting a temperature zone, and setting a plurality of groups of areas with different temperatures, wherein each group of areas at least comprises three areas with the same temperature, and the temperatures of the plurality of groups of areas change stepwise;
setting pH value, namely setting pH values of a plurality of areas with the same temperature in the same group to be different values, wherein the pH values are changed stepwise;
fifthly, fermenting, namely respectively placing a plurality of thick broad-bean sauce raw materials in different temperature areas for fermentation;
detecting the hydroxymethyl bran, detecting the hydroxymethyl bran content of the yeast in the thick broad-bean sauce by adopting a liquid chromatography, determining the hydroxymethyl bran content of the yeast in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, determining the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran of the yeast in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and verifying;
seventh, detecting harmful pollutants in different temperature areas, and detecting the harmful pollutants in different time periods in the fermentation process of the thick broad-bean sauce with different pH values and different salt contents;
and eighth, summarizing and analyzing, namely performing risk assessment on the harmful pollutants in the fermented thick broad-bean sauce with different pH values and different salt contents according to the detection limit, the quantitative limit, the linear range, the precision and the recovery rate of the hydroxymethyl bran in the fermented thick broad-bean sauce with different pH values and different salt contents in different temperature areas, and providing risk management suggestions and guiding production.
2. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: the soybean paste raw material comprises main materials and auxiliary materials, wherein the main materials are leguminous plants such as soybeans, broad beans and the like, and the auxiliary materials comprise seasonings such as salt and the like.
3. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: in the second step, the salt content step difference value of two adjacent thick broad-bean pastes in each group of thick broad-bean pastes ranges from 5g to 10g per unit.
4. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: in the third step, the temperature step difference value of two adjacent groups of areas with different temperatures ranges from 5 ℃ to 10 ℃.
5. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: in the fourth step, the pH step difference value of two adjacent areas with the same temperature in the same group ranges from 0.5 to 1.
6. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: in the seventh step, the harmful contaminants include aflatoxin B1, ochratoxin a, 5-hydroxymethylfurfural, urethane and biogenic amine.
7. The method for evaluating a source of harmful contamination in a soybean paste according to claim 6, wherein: the biogenic amines include tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, octopamine, tyramine, spermidine and spermine.
8. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: in the fifth step, each part of thick broad-bean sauce raw material corresponds to one warm area, and only one part of thick broad-bean sauce raw material is placed in each warm area.
9. The method for evaluating a source of harmful contamination in a soybean paste according to claim 1, wherein: in the sixth step and the seventh step, when detecting the hydroxymethyl bran and the harmful pollutants, the detection is carried out for a plurality of times according to the time points, and the time interval of each detection is 3 days to 5 days.
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| CN101793881A (en) * | 2009-12-17 | 2010-08-04 | 东北农业大学 | Method for detecting biogenic amine in food |
| CN102834520A (en) * | 2009-10-30 | 2012-12-19 | 生物基因创新有限责任公司 | Use of methylsulfonylmethane (MSM) to modulate microbial activity |
| KR20190040738A (en) * | 2017-10-11 | 2019-04-19 | 경기대학교 산학협력단 | Novel microorganism, starter composition including the same and fermented product by the same |
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| CN102834520A (en) * | 2009-10-30 | 2012-12-19 | 生物基因创新有限责任公司 | Use of methylsulfonylmethane (MSM) to modulate microbial activity |
| CN101793881A (en) * | 2009-12-17 | 2010-08-04 | 东北农业大学 | Method for detecting biogenic amine in food |
| KR20190040738A (en) * | 2017-10-11 | 2019-04-19 | 경기대학교 산학협력단 | Novel microorganism, starter composition including the same and fermented product by the same |
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| 不同发酵豆制品中生物胺调查分析;李璇;刘琪;朱蔚姗;陈静;张佩娜;蒋立文;;食品安全质量检测学报;20200115(01);全文 * |
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