CN115381077B - Method for improving concentration of organic selenium in soy sauce - Google Patents
Method for improving concentration of organic selenium in soy sauce Download PDFInfo
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- CN115381077B CN115381077B CN202210891181.6A CN202210891181A CN115381077B CN 115381077 B CN115381077 B CN 115381077B CN 202210891181 A CN202210891181 A CN 202210891181A CN 115381077 B CN115381077 B CN 115381077B
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- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 223
- 239000011669 selenium Substances 0.000 title claims abstract description 223
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 216
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 125
- 230000004151 fermentation Effects 0.000 claims abstract description 115
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 30
- 239000002893 slag Substances 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 238000001914 filtration Methods 0.000 claims abstract description 23
- 239000011780 sodium chloride Substances 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 14
- 238000007709 nanocrystallization Methods 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 229940091258 selenium supplement Drugs 0.000 claims description 214
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 45
- 239000000047 product Substances 0.000 claims description 26
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 21
- 229960001471 sodium selenite Drugs 0.000 claims description 21
- 235000015921 sodium selenite Nutrition 0.000 claims description 21
- 239000011781 sodium selenite Substances 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 239000003094 microcapsule Substances 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 13
- 241000235342 Saccharomycetes Species 0.000 claims description 13
- 239000000725 suspension Substances 0.000 claims description 12
- 241000588768 Providencia Species 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000000746 purification Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 241000235033 Zygosaccharomyces rouxii Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000000813 microbial effect Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
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- 230000000694 effects Effects 0.000 claims description 4
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- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000004083 survival effect Effects 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 2
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- 230000000052 comparative effect Effects 0.000 description 8
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000012041 food component Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- PMYDPQQPEAYXKD-UHFFFAOYSA-N 3-hydroxy-n-naphthalen-2-ylnaphthalene-2-carboxamide Chemical compound C1=CC=CC2=CC(NC(=O)C3=CC4=CC=CC=C4C=C3O)=CC=C21 PMYDPQQPEAYXKD-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- VNYMQKINNCZIQN-UHFFFAOYSA-M [O-][Se](O)=O.[Na+].[SeH2] Chemical compound [O-][Se](O)=O.[Na+].[SeH2] VNYMQKINNCZIQN-UHFFFAOYSA-M 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
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- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229960001881 sodium selenate Drugs 0.000 description 1
- 235000018716 sodium selenate Nutrition 0.000 description 1
- 239000011655 sodium selenate Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for improving organic selenium concentration of soy sauce, which comprises the following steps of inorganic selenium nanocrystallization, selenium-enriched yeast culture, composite fermentation flora culture, mixed mash making, fermentation, leaching primary fermentation natural oil (comprising first oil filtration and second oil filtration), secondary fermentation of natural oil, heat sink oil residue re-fermentation, filtration, selenium-containing slag liquid re-fermentation, blending of the selenium-enriched soy sauce and the like. The culture medium containing the heat sink oil residue is adopted in the composite fermentation flora culture, primary fermentation natural oil is adopted to replace saline water for secondary fermentation in the secondary fermentation process of natural oil, and the heat sink oil residue and/or selenium-containing slag liquid is adopted to replace part or all of saline water in the preparation process of mixed mash making and secondary filtering oil so as to improve the concentration of organic selenium in soy sauce, and the heat sink oil residue and the selenium-containing slag liquid can be recycled, so that the cost is reduced.
Description
Technical Field
The invention belongs to the technical field of soy sauce brewing, and particularly relates to a method for improving the concentration of organic selenium in soy sauce.
Background
Selenium is a trace element necessary for human body, and plays an important role in participating in physiological metabolism of the organism. The soy sauce is used as a common seasoning, the seasoning, coloring and fresh extraction are mainly carried out, the sales of selenium-rich products are less in the market, partial organic selenium is generated by virtue of microbial decomposition in the prior fermentation technology, and a certain amount of organic selenium auxiliary materials are added through a blending link, so that the function of the soy sauce rich in organic selenium is achieved.
When preparing the selenium-enriched soy sauce in the prior art, the fermentation process generally adopts microorganisms to decompose sodium selenite molecules for nanocrystallization, and organic selenium is generated by saccharomycetes, the content of the organic selenium in the natural oil after fermentation is slightly low, the concentration of the organic selenium in the obtained soy sauce finished product is low, and the market competitiveness is slightly weak; or auxiliary materials such as organic selenium yeast extract and the like are needed to be supplemented in the subsequent working procedure, and brand influence exists on product positioning in nature and health without addition.
Disclosure of Invention
The invention aims to provide a method for improving the concentration of organic selenium in soy sauce, which improves the activity of selenium-enriched saccharomycetes by a microorganism embedding method, combines the use of enrichment culture of compound fermentation flora, uses secondary fermentation, heat sink oil residue, selenium-containing slag liquid and the like to replace part or all of salt water, and further improves the concentration of organic selenium in soy sauce products.
The above object of the present invention can be achieved by the following technical solutions: a method for increasing the concentration of organic selenium in soy sauce, comprising the following steps:
(S1) concentrating the selenium-enriched yeast suspension after separation, purification, enrichment and culture, adding sodium alginate and porous starch, mixing and drying to obtain selenium-enriched yeast microcapsules, compounding the selenium-enriched yeast microcapsules with other floras, and adding an inorganic sodium selenite solution and heat sink oil residues to obtain a compound fermentation flora;
(S2) mixing the steamed soybeans and flour, adding compound fermentation flora, saline solution and inorganic sodium selenite to prepare mash, obtaining selenium-enriched soy sauce mash, and transferring the selenium-enriched soy sauce mash into a fermentation tank for sun-curing and compound oil fermentation treatment;
(S3) extracting the natural oil fermented in the step (S2) to obtain first filtered oil, adding saline water into a fermentation tank for secondary fermentation, and extracting to obtain second filtered oil;
(S4) adding the head filtered oil and the secondary filtered oil obtained in the step (S3) into the selenium-enriched soy sauce mash newly prepared in the step (S2), and performing sun-curing and re-oiling fermentation treatment to obtain the secondary fermented selenium-enriched head filtered oil and the secondary filtered oil;
(S5) cooling the selenium-rich filtered oil and the secondary filtered oil which are subjected to secondary fermentation in the step (S4) after ultrahigh temperature sterilization, and taking supernatant fluid to obtain heat sink oil residues;
(S6) filtering the supernatant in the step (S5) to obtain a supernatant and a slag liquid, and adding saline water into the slag liquid to prepare a selenium-containing slag liquid;
(S7) adding conventional auxiliary materials into the clear liquid obtained in the step (S6) for blending to obtain finished soy sauce rich in organic selenium;
wherein one or two of the heat sink oil foot in the step (5) and the selenium-containing slag liquid in the step (S6) are adopted to replace part or all of the salt water in the steps (S2) to (S3) so as to improve the organic selenium content in the soy sauce.
Aiming at the prior fermentation technology, the invention adopts microorganisms to decompose sodium selenite molecules to carry out nanocrystallization, and generates organic selenium by saccharomycetes, the content of the organic selenium in the natural oil after fermentation is slightly low, and the obtained soy finished product has low organic selenium concentration and weak market competitiveness. Or auxiliary materials such as organic selenium yeast extract and the like are needed to be supplemented in the post-process, and the problems of natural positioning, health, no brand influence caused by zero addition and the like are solved. Wherein, a culture medium containing heat sink oil residue is adopted in the composite fermentation flora culture, primary fermentation natural oil is adopted to replace saline solution for secondary fermentation in the secondary fermentation process of natural oil, and heat sink oil residue and/or selenium-containing slag liquid is adopted to replace part or all of saline solution in the preparation process of mixed mash and secondary filtration oil so as to improve the concentration of organic selenium in soy sauce.
According to the invention, through the steps of inorganic selenium nanocrystallization and selenium-enriched yeast culture, selenium-enriched yeast microcapsules are obtained, the selenium-enriched yeast microcapsules are compounded with other bacterial groups to obtain compound fermentation bacterial groups, the compound fermentation bacterial groups are inoculated into soy sauce yeast materials (comprising soybean and flour after cooking) to obtain selenium-enriched soy sauce mash, the selenium-enriched soy sauce mash is fermented to obtain natural oil head filtered oil and secondary filtered oil, the head filtered oil and the secondary filtered oil are pumped into a new selenium-enriched soy sauce mash fermentation tank to be used as the saline water for high-salt diluted soy sauce fermentation for secondary fermentation, and heat-sink turbid liquid and other organic selenium-containing products and salt-added slag liquid containing organic selenium are added into the newly prepared selenium-enriched soy sauce mash for secondary fermentation, so that the organic selenium content in the finished soy sauce can reach the human body requirement standard, and the characteristics and health properties of the product are greatly improved.
In the method for improving the organic selenium concentration of the soy sauce, the following steps are adopted:
preferably, in the step (S1), the concentration of the selenium-enriched saccharomycetes after separation, purification, enrichment and culture reaches 2.0 to 4.0x10 4 Concentrating the selenium-enriched yeast suspension in a container with the temperature of 40-50 ℃ and the pressure of 0.06-0.10 MPa by CFU/mL to ensure that the concentration of the selenium-enriched yeast in the selenium-enriched yeast suspension reaches 10-20 times (about 2.0-8.0x10) 5 CFU/mL), adding sodium alginate and porous starch, mixing, and drying to obtain selenium-enriched yeast microcapsule; the other flora in the step (S1) comprises one or more of Aspergillus oryzae, saccharomyces cerevisiae and lactobacillus.
The selenium-enriched yeast microcapsule has the characteristics of stable activity, high survival rate, no influence of outside temperature, humidity, acid and alkali and the like because of embedding the selenium-enriched yeast. Mixing the embedded selenium-enriched yeast with Aspergillus oryzae, saccharomyces cerevisiae, lactobacillus, etc., and adding inorganic nano selenium, heat sink oil residue, agar, etc., to obtain compound fermentation flora.
The heat-sinking oil foot in the step (S1) is rich in a plurality of nutritional components such as macromolecular proteins, polypeptides, free amino acids, organic selenium and the like, and can be used as a selenium-rich nutrient solution for microbial fermentation.
Preferably, the selenium-enriched yeast suspension after the separation, purification, enrichment and culture in the step (S1) is obtained by the following method: inoculating providencia (extract mainly pig liver) to inorganic selenium-enriched culture medium, nanocrystallizing inorganic selenium to obtain inorganic nanometer selenium-enriched culture medium, inoculating conventional yeast to the inorganic nanometer selenium-enriched culture medium, screening, separating, purifying, enriching and culturing to obtain selenium-enriched yeast suspension.
Firstly, mainly extracting providencia from animals, mainly pig liver, preparing a culture medium (such as inorganic sodium selenate) rich in inorganic selenium, inoculating providencia to decompose the inorganic selenium into inorganic nano selenium, and obtaining the culture medium rich in inorganic nano selenium; and secondly, inoculating stored conventional saccharomycetes (such as zygosaccharomyces rouxii) in an inorganic nano-selenium-enriched culture medium, and obtaining selenium-enriched saccharomycete suspension capable of decomposing inorganic nano-selenium and converting the inorganic nano-selenium into organic selenium through screening, separation, purification and enrichment culture.
In the inorganic selenium nanocrystallization step, inorganic sodium selenite is used as a selenium-rich raw material, and providencia bacteria are screened and enriched for culture, so that the sodium selenite is nanocrystallized, and the subsequent microbial utilization is facilitated.
Furthermore, inorganic selenium sodium selenite, providencia and heat sink oil foot can be added for microorganism culture to obtain inorganic nano selenium; adding Saccharomyces cerevisiae, lactobacillus, aspergillus oryzae, etc. into heat sink oil residue containing nanometer selenium, and culturing to obtain compound fermentation flora rich in organic selenium. The concentration of the organic selenium in the link is flexibly adjusted according to the concentration of sodium selenite and providencia and the content of nutrient substances in the heat sink oil residue, and the organic selenium composite fermentation flora rich in 0.5-1.8 mg/L is prepared. The compound fermentation flora has the advantages of high organic selenium concentration and flexible addition in various links, such as: can be added in the early initial fermentation stage to increase the organic selenium content of the soy sauce mash before fermentation; or adding in the oil pumping step after fermentation to increase the organic selenium content of natural oil.
Preferably, the content of organic selenium in the complex fermentation flora in the step (S1) is 0.5-1.8 mg/L.
Preferably, in the step (S2), the steamed soybeans and flour are mixed according to the mass ratio of 5:1, composite fermentation flora, saline solution and inorganic sodium selenite are added, uniformly mixed and cultured for about 20-30 hours to prepare the mash, the selenium-enriched soy mash is transferred into a fermentation tank for sun-curing and compound oil fermentation treatment, wherein the dosage of the composite fermentation flora is about 0.3-0.5 per mill of the total mass of the steamed soybeans and flour.
And (3) replacing part or all of the saline solution in the steps (S2) - (S3) by one or more of the head oil filtration and the secondary oil filtration in the step (S3), the selenium-rich head oil filtration and the secondary oil filtration in the step (S4), the heat sink oil foot in the step (S5) and the selenium-containing slag solution in the step (S6) to improve the organic selenium content in the soy sauce.
Preferably, one or two of the heat sink oil foot in the step (5) and the selenium-containing slag liquid in the step (S6) are adopted to replace more than 70% of the saline solution in the steps (S2) - (S3) so as to improve the organic selenium content in the soy sauce.
As a preferred embodiment of the invention, the heat sink oil residue which is the organic selenium-containing product such as the heat sink turbid liquid obtained in the step (S5) is added into the newly prepared selenium-enriched soy sauce mash in the step (S2) as part or all of the saline water for fermenting the high-salt diluted soy sauce for secondary fermentation so as to improve the organic selenium content in the natural oil.
As a preferred embodiment of the invention, the slag liquid obtained in the step (S6) is added with salt to obtain the slag liquid containing organic selenium, and the slag liquid is used as part or all of salt water for fermenting the high-salt diluted soy sauce, and the newly prepared selenium-enriched soy sauce mash in the step (S2) is added for secondary fermentation so as to improve the organic selenium content in the natural oil.
The slag liquid contains 5-10 g/100mL of salt and organic selenium with a certain concentration, the slag liquid is stirred uniformly by means of a stirrer to avoid autodeposition, clean salt water rich in the organic selenium is obtained by filtering by using a plate-and-frame filter press, the salt water obtained by the process is used as part of salt water for initial soy sauce mash fermentation in the previous process, the content of the organic selenium can be increased, and the raw material cost for adding the salt water is reduced.
Preferably, in the step (S3), the natural oil after fermenting for 180-200 days in the step (S2) is extracted as first filtered oil, saline water is added into a fermentation tank for secondary fermentation for 30-60 days, and the extraction is carried out as second filtered oil; the organic selenium content of the head filter oil in the step (S3) is 0.9-1.7 mg/L.
Preferably, in the step (S4), the first filtered oil and the second filtered oil obtained in the step (S3) are added into the newly prepared selenium-enriched soy sauce mash in the step (S2), and the re-sun preparation and the re-oiling fermentation treatment are carried out for 120-180 days, so that the second fermented selenium-enriched first filtered oil and the second filtered oil are obtained, wherein the organic selenium content of the second fermented selenium-enriched first filtered oil is 1.6-2.5 mg/L.
Preferably, the steps (S2) to (S4) are finished by sun-curing with a compound oil for 3/5/10/15/30/90 days.
Preferably, in the step of leaching the natural oil in the step (S3) of the present invention, the natural oil was leached out from the bottom for 180 days, confirming that the flavor was good.
Preferably, in the secondary fermentation step of the natural oil in the step (S4), the natural oil leached by fermentation is taken as salt water again to be pumped into the selenium-enriched soy sauce mash of the mixed mash making step, the broad-spectrum high-salt dilute state sun-making fermentation is carried out again, and the high-concentration selenium-enriched natural oil after the secondary fermentation is obtained through the steps of oil recovery and the like. This step may be performed by adding the first filtered oil of the primary fermentation, the second filtered oil in batches, and the second filtered oil to the secondary fermenter according to different ratios.
Preferably, in the step (S5), the heat sink oil foot is obtained by cooling the heat sink oil foot to 60-85 ℃ after being sterilized at the ultrahigh temperature of 100-125 ℃ and taking the supernatant, wherein the content of organic selenium in the heat sink oil foot is 1.2-2.2 mg/L.
Preferably, in the heat sink step in step (S5), the leached natural oil is treated with a filter aid such as diatomite, and then heated and precipitated, and the supernatant is taken to obtain cleaner natural oil, and the rest is heat sink turbid liquid, namely heat sink oil residue.
Preferably, in the step (S5), the supernatant after heat sinking is used as a post-process for blending, and the particles such as macromolecular proteins precipitated at the bottom, namely heat sinking oil feet, are cooled and pumped to a soy sauce mash fermentation tank to be used as a substrate rich in organic selenium and other nutritional components for secondary fermentation, so as to obtain the high-concentration selenium-enriched natural oil after secondary fermentation. The step can be mixed with the primary oil filtration and the secondary oil filtration of the primary fermentation for fermentation, can be independently pumped to a soy sauce mash fermentation tank for independent fermentation according to actual requirements, and can also be used as a raw material for culturing the compound fermentation flora.
Preferably, in the step (S6), saline water with the concentration of 15-17 g/100mL is added into the slag liquid for dilution and soaking, so as to obtain selenium-containing slag liquid.
Preferably, in the step (S6), the supernatant liquid after heat sinking is subjected to fine filtration to obtain a clean primary product for the preparation of the following working procedure, wherein part of slag liquid is generated in the working procedure, and the main components of the clean primary product are diatomite and soy sauce supernatant liquid containing organic selenium.
Preferably, in the step (S6), the residue liquid remained in the filtering step is mixed with 15-17 g/100mL of saline solution, and the mixture is clarified to obtain the saline solution with organic selenium. The salt water is used as the salt water in the fermentation step of the selenium-enriched natural oil, so that the organic selenium content of the natural oil after fermentation is improved. The step can be mixed with the primary oil filtration, the secondary oil filtration and the secondary fermentation of the heat-sinking turbid liquid for the primary fermentation for the mixed fermentation, and can also be independently pumped to a soy sauce mash fermentation tank for independent fermentation according to actual requirements.
Preferably, the organic selenium content of the finished soy sauce rich in organic selenium in the step (S7) is 1.35-2.25 mg/L.
Preferably, the clear liquid in the step (S6) is added with conventional auxiliary materials for blending, so as to obtain the organic selenium soy sauce with strong fragrance, freshness and sauce fragrance.
The invention has the following advantages:
(1) In the natural oil re-fermentation step, the leached primary fermented first filtered oil and the leached secondary filtered oil are taken as salt water to be pumped into a newly prepared organic selenium mash cheese fermentation tank for re-fermentation, so that the organic selenium content of the natural oil can be increased from 0.99mg/L to 1.66mg/L, the integral concentration is increased by about 1.67 times, and the utilization rate of the organic selenium is greatly improved;
(2) In the heat sink oil residue re-fermentation step, the heat sink oil residue rich in organic selenium after heat sink is taken as a salt water to be pumped into a newly prepared organic selenium mash fermentation tank for re-fermentation, so that the integral concentration of the organic selenium content in the natural oil can be improved by about 60 percent (from 0.99mg/L in the embodiment 1 to 1.6mg/L in the embodiment 2), the utilization rate of the organic selenium is greatly improved, and the treatment cost of the existing heat sink oil residue can be greatly saved;
(3) In the slag liquid re-fermentation step, the filtered slag liquid is diluted and extracted by 15-17 g/100mL of saline water, so that the obtained saline water containing organic selenium is pumped into a newly prepared organic selenium sauce cheese fermentation tank for re-fermentation, the integral concentration of the organic selenium content of the natural oil can be improved by about 5-10 percent (see example 1 to 1.07mg/L in example 4 from 0.99 mg/L), the utilization rate of the organic selenium is effectively improved, and the step can greatly save the treatment cost of the existing slag liquid;
(4) The re-fermented natural oil prepared by the invention is rich in organic selenium, and the fermentation period is about 330-440 days after two fermentation periods, so that fermentation substances are thoroughly decomposed, the organic selenium content of the obtained soy finished product reaches 1.8-2.9 mg/L, and no additional supplement of organic selenium is needed;
(5) The organic selenium soy sauce prepared by the invention has long fermentation period, the amino acid nitrogen reaches 1.10-1.23 g/100mL (the amino acid nitrogen is measured by using the analysis method of GB/T5009.39-2003 soy sauce sanitation standard), which is far higher than the existing fermentation process, and the obtained soy sauce finished product has rich substances such as esters, aromatic substances, organic acid and the like, and the taste of the soy sauce is better and stronger.
Detailed Description
The present invention will be further described with reference to specific examples so that those skilled in the art can better understand the present invention, but the present invention is not limited thereto, and the following raw materials, unless otherwise specified, are all commercially available.
Embodiment 1 the method for increasing the organic selenium concentration of soy sauce provided in this embodiment comprises the following steps:
(S1) preparation of composite fermentation flora
Inorganic selenium nanocrystallization: sodium selenite is selected as an inorganic selenium raw material, a solution with the concentration of 0.5g/mL is prepared, providencia is separated, identified and extracted from pork viscera, and enrichment culture is carried out until the concentration reaches 10 3 ～10 6 Inoculating providencia bacteria into a solution added with sodium selenite for culture, and digesting and converting sodium selenite molecules into inorganic nano-selenium states, thereby being more beneficial to the subsequent microbial utilization and obtaining inorganic nano-selenium;
selenium-enriched yeast culture: obtaining zygosaccharomyces rouxii by screening a laboratory yeast flora, and culturing the zygosaccharomyces rouxii by selenium enrichment to reach 10 3 ～10 6 CFU/mL is connected in inorganic nano selenium after nanocrystallization decompositionThe zygosaccharomyces rouxii is used for cultivating the nanometer inorganic selenium, so that the absorption and conversion of the saccharomycetes into organic selenium are facilitated, and the selenium-enriched saccharomycete suspension is obtained through screening, separation, purification and enrichment culture;
preparing selenium-enriched yeast microcapsules: the concentration of selenium-enriched saccharomycetes after separation, purification and enrichment culture reaches 3.0x10 4 Concentrating the selenium-enriched yeast suspension in a container with the temperature of 40-50 ℃ and the pressure of 0.06-0.10 MPa by CFU/mL to ensure that the concentration of the selenium-enriched yeast in the selenium-enriched yeast suspension reaches 10 times of the original concentration, namely about 3.0x10 5 The CFU/mL is added with sodium alginate and porous starch for mixing and drying to prepare the selenium-enriched yeast microcapsule, and the selenium-enriched yeast microcapsule has the characteristics of stable activity, high survival rate, no influence of external temperature, humidity, acid and alkali and the like because of embedding the selenium-enriched yeast;
preparing a composite fermentation flora: the selenium-enriched yeast microcapsule is compounded with other floras (aspergillus oryzae, saccharomyces cerevisiae and lactobacillus), and an inorganic sodium selenite solution and heat sink oil residue generated in the previous batch of soy sauce production are added to prepare a compound fermentation floras, wherein the heat sink oil residue is rich in various nutritional components such as macromolecular proteins, polypeptides, free amino acids, organic selenium and the like, and is very suitable for being used as a selenium-enriched nutrient solution for microbial fermentation; wherein the concentration ratio of other bacterial groups to selenium-enriched yeast is about 2:1, the ratio of inorganic sodium selenite solution is 2% -5% and the ratio of heat sink oil foot is 1-2 per mill based on the total mass of the composite fermentation bacterial group, and the content of organic selenium in the composite fermentation bacterial group is 0.5-1.8 mg/L.
(S2) mixing mash
Steaming and boiling soybeans: soaking non-transgenic soybeans for 3 hours, steaming and boiling at 120 ℃ for 20 minutes, and cooling to 40-60 ℃;
mixing and preparing mash: the soybeans and flour after being steamed and cooled are processed according to a proportion of 5:1 (mass) mixing, inoculating the composite fermentation flora in the step (S1), and mixing saline solution (about 3 times of the total mass of soybeans and flour) and inorganic sodium selenite to prepare mash for 24 hours to obtain selenium-enriched soy sauce mash;
fermentation: transferring the selenium-enriched soy sauce mash into a fermentation tank for sun-curing and fermenting for 180 days;
and (3) oil recovery: in the sun-curing fermentation process, the compound oil is carried out on the 3/5/10/15/30/90 th day (the bottom fermented natural oil is extracted and sprayed on the fermented soy sauce mash, so that organic matters such as soybeans, flour and the like can be fully decomposed to generate substances beneficial to human bodies such as amino acids and the like);
(S3) leaching out the oil of the natural oil head and the secondary oil
Extracting natural oil reaching 180 days after fermentation from a fermentation tank to obtain first filtered oil, adding saline water, fermenting again for 30-60 days, and extracting to obtain second filtered oil;
(S4) re-fermentation of first and second filtered oil
Pumping the first filtered oil and the second filtered oil which are rich in organic selenium of the oil out into the organic selenium soy sauce mash tank newly prepared in the step (S2) again through a pump, fermenting again, and finally, discharging the natural oil (comprising the first filtered oil and the second filtered oil) which is rich in organic selenium through double fermentation out of the fermentation tank for standby;
(S5) heating heat sink
Sterilizing the extracted (leached) first and second filtered natural oil at the ultra-high temperature of 100-125 ℃, cooling to 60-85 ℃ by water, and performing heat sink to obtain large-particle protein which is heat sink oil foot (heat sink oil foot which is rich in 0.9-1.4 mg/kg of organic selenium) rich in organic selenium, and taking supernatant liquid for blending in the subsequent process;
(S6) filtration
Filtering the supernatant after heat sinking to obtain clean supernatant, and generating a certain amount of slag liquid in the link;
(S7) preparing the finished product
Adding adjuvants with organic selenium soy sauce product characteristics into the filtered soy sauce clear liquid, and dissolving with 100deg.C hot water to obtain the final product soy sauce rich in organic selenium.
And (5) filling a finished product: and filling the prepared soy sauce rich in the organic selenium into a container with specified specification to obtain a No. 1 product.
TABLE 1 organoleptic and physicochemical index Condition before comparative improvement of finished Soy sauce obtained in EXAMPLE 1
The content of organic selenium is measured by GB 5009.93-2017 (determination of selenium content in food safety national Standard food).
Selenium-enriched saccharomycetes are determined by using GB 478915-2010 food safety national Standard food microbiology test mould and Yeast count.
Example 2
Step (S1) is the same as in example 1.
Step (S2): and (3) adding the heat sink oil foot generated in the embodiment 1 instead of the saline water, and mixing to prepare mash for 24 hours to obtain the selenium-enriched soy sauce mash.
Steps (S3) to (S7) are the same as in example 1.
And filling the prepared soy sauce rich in the organic selenium into a container with specified specification to obtain a No. 2 product.
TABLE 2 organoleptic and physicochemical index conditions before the comparative improvement of the finished soy sauce obtained in EXAMPLE 2
Example 3
Step (S1) is the same as in example 1.
Step (S2): and (3) adding the heat sink oil foot generated in the embodiment 1 instead of the saline water, and mixing to prepare mash for 24 hours to obtain the selenium-enriched soy sauce mash.
(S3) leaching out the oil of the natural oil head and the secondary oil
Extracting natural oil reaching 180 days after fermentation from a fermentation tank to obtain first filtered oil, adding heat sink oil residue generated in the embodiment 1 to replace salt water for secondary fermentation for 30-60 days, and extracting to obtain second filtered oil;
steps (S4) to (S7) are the same as in example 1.
And filling the prepared soy sauce rich in the organic selenium into a container with specified specification to obtain a 3# product.
TABLE 3 organoleptic and physicochemical index conditions before the comparative improvement of the finished soy sauce obtained in EXAMPLE 3
Example 4
Step (S1) is the same as in example 1.
Step (S2): and (3) adding the selenium-containing slag liquid generated in the embodiment 1 instead of the saline water, and mixing to prepare mash for 24 hours to obtain the selenium-enriched soy sauce mash.
Steps (S3) to (S7) are the same as in example 1.
And filling the prepared soy sauce rich in organic selenium into a container with specified specification to obtain a No. 4 product.
TABLE 4 organoleptic and physicochemical index conditions before the comparative improvement of the finished soy sauce obtained in EXAMPLE 4
Example 5
Step (S1) is the same as in example 1.
Step (S2): and (3) adding the selenium-containing slag liquid generated in the embodiment 1 instead of the saline water, and mixing to prepare mash for 24 hours to obtain the selenium-enriched soy sauce mash.
(S3) leaching out the oil of the natural oil head and the secondary oil
Extracting natural oil reaching 180 days after fermentation from a fermentation tank to obtain first filtered oil, adding selenium-containing slag liquid generated in the embodiment 1 to replace saline water for secondary fermentation for 30-60 days, and extracting to obtain second filtered oil;
steps (S4) to (S7) are the same as in example 1.
And filling the prepared soy sauce rich in organic selenium into a container with specified specification to obtain a No. 5 product.
TABLE 5 organoleptic and physicochemical index conditions before the comparative improvement of the finished soy sauce obtained in EXAMPLE 5
Example 6
Step (S1) is the same as in example 1.
Step (S2): and (3) adding the heat sink oil foot generated in the embodiment 1 instead of 70% (accounting for the total mass of the saline water) of the saline water, and mixing to prepare the mash for 24 hours to obtain the selenium-enriched soy sauce mash.
(S3) leaching out the oil of the natural oil head and the secondary oil
Extracting natural oil reaching 180 days after fermentation from a fermentation tank to obtain first filtered oil, adding selenium-containing slag liquid generated in the embodiment 1 to replace 70% (accounting for the total mass of the saline solution) of saline solution, fermenting again for 30-60 days, and extracting to obtain second filtered oil;
steps (S4) to (S7) are the same as in example 1.
And filling the prepared soy sauce rich in organic selenium into a container with specified specification to obtain a No. 6 product.
TABLE 6 organoleptic and physicochemical index Condition before comparative improvement of the finished Soy sauce obtained in EXAMPLE 6
Comparative example 1
The preparation of the complex fermentation flora in the step (S1) is carried out without adding heat sink oil residues, and the same is carried out in the example 1.
And filling the prepared soy sauce rich in the organic selenium into a container with specified specification to obtain a No. 7 product.
TABLE 7 organoleptic and physicochemical index conditions before the comparative improvement of the finished soy sauce obtained in EXAMPLE 7
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The present invention is not limited to the above-described embodiments, and according to the above-described matters, the present invention may be modified, replaced or altered in various equivalent ways without departing from the basic technical spirit of the present invention, all falling within the scope of the present invention, according to the general technical knowledge and conventional means in the art.
Claims (1)
1. A method for improving the concentration of organic selenium in soy sauce is characterized by comprising the following steps:
(S1) preparation of composite fermentation flora
Inorganic selenium nanocrystallization: sodium selenite is selected as an inorganic selenium raw material, a sodium selenite solution with the concentration of 0.5g/mL is prepared, providencia is separated, identified and extracted from pork viscera, and enrichment culture is carried out until the concentration reaches 10 3 Inoculating providencia bacteria into a solution added with sodium selenite for culture, and digesting and converting sodium selenite molecules into inorganic nano-selenium states, thereby being more beneficial to the subsequent microbial utilization and obtaining inorganic nano-selenium;
selenium-enriched yeast culture: obtaining zygosaccharomyces rouxii by screening a laboratory yeast flora, and enriching and culturing the zygosaccharomyces rouxii until the concentration reaches 10 3 Inoculating zygosaccharomyces rouxii in the CFU/mL, wherein the nano inorganic selenium is more beneficial to the absorption and conversion of saccharomycetes into organic selenium, and obtaining selenium-enriched saccharomycete suspension through screening, separation, purification, enrichment and culture;
preparing selenium-enriched yeast microcapsules: the concentration of selenium-enriched saccharomycetes after separation, purification and enrichment culture reaches 3.0x10 4 Concentrating the selenium-enriched yeast suspension in a container with the temperature of 40-50 ℃ and the pressure of 0.06-0.10 MPa by CFU/mL to ensure that the concentration of the selenium-enriched yeast in the selenium-enriched yeast suspension reaches 10 times as high as the original concentration and is 3.0x10 5 The CFU/mL is added with sodium alginate and porous starch for mixing and drying to prepare the selenium-enriched yeast microcapsule, and the selenium-enriched yeast microcapsule has the characteristics of stable activity, high survival rate and no influence of outside temperature and humidity acid and alkali due to embedding of the selenium-enriched yeast;
preparing a composite fermentation flora: compounding the selenium-enriched yeast microcapsule with other floras consisting of aspergillus oryzae, saccharomyces cerevisiae and lactobacillus, and adding an inorganic sodium selenite solution and heat sink oil foot generated in the previous batch of soy sauce production to prepare a compound fermentation floras, wherein the concentration ratio of the other floras to the selenium-enriched yeast is 2:1, the inorganic sodium selenite solution accounts for 2% -5% by the total mass of the compound fermentation floras, the heat sink oil foot accounts for 1% -2%, and the content of organic selenium in the compound fermentation floras is 0.5-1.8 mg/L;
(S2) mixing mash
Steaming and boiling soybeans: soaking non-transgenic soybeans for 3 hours, steaming and boiling at 120 ℃ for 20 minutes, and cooling to 40-60 ℃;
mixing and preparing mash: the steamed and cooled soybeans and flour are mixed according to the mass ratio of 5:1, mixing and inoculating the composite fermentation flora in the step (S1), and mixing inorganic sodium selenite with salt water which is 3 times of the total mass of the soybeans and the flour to prepare mash for 24 hours to obtain selenium-enriched soy sauce mash;
fermentation: transferring the selenium-enriched soy sauce mash into a fermentation tank for sun-curing and fermenting for 180 days;
and (3) oil recovery: in the sun-curing fermentation process, the oil is recovered on days 3, 5, 10, 15, 30 and 90;
(S3) leaching out the oil of the natural oil head and the secondary oil
Extracting natural oil reaching 180 days after fermentation from a fermentation tank to obtain first filtered oil, adding saline water, fermenting again for 30-60 days, and extracting to obtain second filtered oil;
(S4) first oil filtration and second oil filtration re-fermentation
Pumping the first filtered oil and the second filtered oil which are rich in organic selenium of the oil out into the organic selenium soy sauce mash tank newly prepared in the step (S2) again through a pump, fermenting again, and finally, discharging the natural oil which is rich in organic selenium and comprises the first filtered oil and the second filtered oil from the fermentation tank for standby;
(S5) heating heat sink
Sterilizing the extracted or leached natural oil comprising the first filtered oil and the second filtered oil at the ultrahigh temperature of 100-125 ℃, cooling to 60-85 ℃ by water, and cooling to obtain large-particle proteins rich in organic selenium, namely heat sink oil feet, wherein the organic selenium content in the heat sink oil feet is 0.9-1.4 mg/kg, and taking supernatant liquid for later process blending;
(S6) filtration
Filtering the supernatant after heat sinking to obtain clean supernatant, and generating slag liquid in the link;
(S7) preparing the finished product
Adding adjuvants with organic selenium soy sauce product characteristics into the filtered soy sauce clear liquid, and dissolving with 100deg.C hot water to obtain organic selenium-rich soy sauce;
and (5) filling a finished product: and filling the prepared soy sauce rich in organic selenium into a container with specified specification to obtain the product.
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