CN115843997A - Preparation method and application of delicious soy sauce - Google Patents
Preparation method and application of delicious soy sauce Download PDFInfo
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- CN115843997A CN115843997A CN202310030138.5A CN202310030138A CN115843997A CN 115843997 A CN115843997 A CN 115843997A CN 202310030138 A CN202310030138 A CN 202310030138A CN 115843997 A CN115843997 A CN 115843997A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000248162 Xanthoceras sorbifolium Species 0.000 claims abstract description 42
- 238000004880 explosion Methods 0.000 claims abstract description 35
- 235000009240 Xanthoceras sorbifolium Nutrition 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000007858 starting material Substances 0.000 claims abstract description 20
- 230000014075 nitrogen utilization Effects 0.000 claims abstract description 15
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 21
- 150000001413 amino acids Chemical class 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 15
- 229910052757 nitrogen Inorganic materials 0.000 claims description 14
- 239000003085 diluting agent Substances 0.000 claims description 12
- 238000009736 wetting Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 108090000145 Bacillolysin Proteins 0.000 claims description 9
- 102000035092 Neutral proteases Human genes 0.000 claims description 9
- 108091005507 Neutral proteases Proteins 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 13
- 108090000623 proteins and genes Proteins 0.000 abstract description 13
- 238000000855 fermentation Methods 0.000 abstract description 11
- 230000004151 fermentation Effects 0.000 abstract description 11
- 235000012054 meals Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 4
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- 239000000796 flavoring agent Substances 0.000 abstract description 4
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- 235000019640 taste Nutrition 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 10
- 239000003921 oil Substances 0.000 description 7
- 150000003254 radicals Chemical class 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005265 energy consumption 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000147058 Derris elliptica Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000009655 industrial fermentation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a preparation method of shinyleaf yellowhorn soy sauce, and belongs to the technical field of brewing. The invention adopts shinyleaf yellowhorn cake as protein raw material, after steam explosion treatment, aspergillus oryzae is added for starter propagation, brine is added for fermentation for 30-42 days after starter propagation, oil is sprayed after fermentation, and the obtained soy sauce is filtered, sterilized and packaged to obtain a finished product. The shinyleaf yellowhorn cake meal is used as a raw material to replace the traditional protein raw material soybean or bean meal, so that the cost is reduced; the xanthoceras sorbifolia cake is subjected to raw material treatment by adopting a steam explosion technology, and an optimized starter propagation fermentation process is combined, so that the total nitrogen utilization rate of xanthoceras sorbifolia protein and the delicate flavor and antioxidant activity of the soy sauce are improved, and the prepared soy sauce is rich in nutrition and unique in taste.
Description
The application is a divisional application of a patent application named as 'preparation method and application of delicious soy sauce', the application date of the original application is 12 months and 30 days in 2019, and the application number is 201911393460.4.
Technical Field
The invention relates to the technical field of brewing, in particular to a preparation method and application of delicious soy sauce.
Background
Soy sauce is one of the main seasonings in daily life and is one of the varieties with the largest consumption in all seasonings. The total quantity of soy sauce produced annually in China is more than 500 million tons, and the method is the country with the most soy sauce production and sale quantity in the world. According to national standards GB/T18186-2000 and SB/T10173-1993 of soy sauce brewing in China, the production process of soy sauce can be divided into low-salt solid brewed soy sauce and high-salt dilute brewed soy sauce, wherein the soy sauce or bean pulp is usually used as a main material, flour, wheat, bran and the like are used as auxiliary materials, and the soy sauce is brewed by fermentation of microorganisms such as aspergillus oryzae, yeast, lactic acid bacteria and the like after cooking treatment. However, the vegetable protein material may be, in addition to soybean, broad bean, pea, bean cake, peanut cake, sunflower seed cake, rapeseed cake, sesame cake, coconut cake, sugar lees, and the like. The shinyleaf yellowhorn is a special edible oil tree species in China, the protein content of degreased meal of the shinyleaf yellowhorn is up to more than 95 percent, the degreased meal contains 18 amino acids required by human bodies, wherein the content of glutamic acid, arginine and aspartic acid is high, and the shinyleaf yellowhorn contains various trace elements such as potassium, sodium, calcium, magnesium, iron, zinc and the like and various vitamins. Although the xanthoceras sorbifolia cake is rich in nutrient components, the xanthoceras sorbifolia cake is mostly used as feed at present, so that high-quality protein in the xanthoceras sorbifolia cake cannot be better utilized. Therefore, by using the xanthoceras sorbifolia cake with higher content of aspartic acid as the vegetable protein raw material for brewing the soy sauce, the delicate flavor of the soy sauce can be improved, the application of the soy sauce can be better expanded, and the economic value of the soy sauce is improved.
The pretreatment of raw materials is an important process link in the soy sauce brewing process. The purpose of the pretreatment is to denature the protein appropriately to the extent that it is easily enzymatically hydrolyzed. Wherein, the influence of the protein digestibility on the total nitrogen utilization rate of the soy sauce is large, and the improvement of the protein digestibility can increase the activity of the koji-forming protease, thereby improving the total nitrogen utilization rate. At present, most of domestic and foreign soy sauce production enterprises adopt a relatively mature traditional cooking method to treat raw materials, and the raw material particles cannot be uniform in the ordinary cooking process, so that the cooked shinyleaf yellowhorn cake cannot be well utilized by mould and degraded by enzyme protein, and the research report of the process for preparing soy sauce by fermenting the shinyleaf yellowhorn cake is not seen at present, so that the starter propagation process is greatly challenged.
In recent years, a small amount of research has been carried out on a steam explosion technology in the process of processing cake raw materials, for example, in a patent of 'a method for preparing a culture medium for industrial fermentation by processing agricultural raw materials through steam explosion (application No. 201410006658.3)' that the agricultural raw materials are processed through steam explosion, the cell wall structure of the agricultural raw materials is damaged through steam explosion, substances such as starch, protein and the like in cells are fully exposed, the compact structure of the agricultural raw materials is damaged, the materials are loose, and the porosity of the materials is improved; however, different raw materials have different requirements on steam explosion pressure and pressure maintaining time, and the higher the steam explosion pressure is, the longer the pressure maintaining time is, the better the pressure maintaining time is; the high pressure and long dimensional pressure time can not only increase the energy consumption, but also reduce the blasting effect; the suitable steam explosion pressure intensity and pressure maintaining time can reach a higher enthalpy value, reduce energy consumption and increase the explosion effect. In addition, no report that the steam explosion technology is applied to the soy sauce koji making process is seen at present.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method and application of shinyleaf yellowhorn soy sauce, and the method is simple and feasible and is suitable for industrial popularization.
In order to achieve the purpose, the invention provides the following scheme:
a preparation method of shinyleaf yellowhorn soy sauce comprises the following steps:
(1) Performing steam explosion on the xanthoceras sorbifolia cake by using steam explosion pressure of 2.5-3.5 MPa and pressure maintaining time of 120-150 s;
(2) Uniformly mixing the shiny-leaved yellowhorn cake and the bran after steam explosion according to the proportion of 1-2.5 (w/w), and adding water for wetting; the amount of the moistening water added with water for wetting is 65-75% (V/w); the numerical value of the total amino nitrogen of the raw material after the steam explosion is 2.58 +/-0.12 g/100mL;
(3) Adding aspergillus oryzae spore powder according to the inoculation amount of 0.3-0.45 per mill (w/w), making yeast under the condition of 32-36 ℃, turning over the yeast once every 14-16 h, and culturing for 40-50 h to obtain the yeast;
(4) After the starter propagation is finished, adding 14-16 DEG Be saline water according to the proportion of adding 85-105 mL of saline water into 100g of starter material, sealing and fermenting for 5-7 days at 40-43 ℃, and sealing and fermenting for 25-35 days at 47-50 ℃;
(5) Adding water into the fermented soy sauce mash for oil spraying; the water adding amount is 3.8-4.3 times of the weight of the sauce mash;
(6) Filtering, sterilizing and packaging the soy sauce obtained in the step 5) to obtain a finished product.
Preferably, the activity of neutral protease in the prepared yeast material is (2.32 + -0.05) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.28 +/-0.07 g/100mL, the total nitrogen utilization rate is 83.96 +/-2.97%, and the clearance rate of the soy sauce diluent on DPPH free radicals is 55.9%.
Preferably, the activity of neutral protease in the prepared yeast material is (2.78 + -0.11) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.58 +/-0.12 g/100mL, the total nitrogen utilization rate is 89.76 +/-3.48 percent, and the clearance rate of the soy sauce diluent on DPPH free radicals is 60.4 percent.
Preferably, the activity of neutral protease in the prepared yeast material is (1.57 +/-0.09) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 1.58 +/-0.06 g/100mL, the total nitrogen utilization rate is 75.26 +/-2.13%, and the clearance rate of the soy sauce diluent on DPPH free radicals is 41.3%.
In another aspect of the present invention, there is provided a soy sauce prepared by the above method.
In another aspect of the invention, the application of the soy sauce in the field of food processing is provided.
The invention has the following beneficial effects:
the method of the invention adopts steam explosion to pretreat the xanthoceras sorbifolia cake pulp, improves the material forms and functional properties of the xanthoceras sorbifolia cake pulp, such as crushing degree, specific gravity, surface porosity and the like, ensures uniform particle and moderate protein denaturation of the xanthoceras sorbifolia cake pulp, solves the problem that the cake pulp after oil extraction is difficult to be better utilized by soy sauce koji and degraded by enzyme protein, simultaneously improves the protein digestibility and the amino acid generation rate in the raw materials compared with the traditional cooking method by the steam explosion method, and the prepared soy sauce has rich nutrition, and better color, fragrance and taste. In addition, under the brewing process, the shiny-leaved yellowhorn cake meal is used for replacing the common vegetable protein raw material bean meal, so that the cost can be obviously reduced, and the fermentation period can be shortened.
(1) The method can use shinyleaf yellowhorn cake with high protein content as a raw material, not only avoids waste of peanut protein in shinyleaf yellowhorn cake as a byproduct of oil extraction, but also improves material forms and functional properties such as crushing degree, specific gravity, surface porosity and the like of the shinyleaf yellowhorn cake by matching with a specific raw material treatment process, so that the shinyleaf yellowhorn cake is uniform in particle and moderate in protein denaturation, thereby solving the problems that the shinyleaf yellowhorn cake is difficult to be better utilized by soy sauce koji and degraded by enzyme protein, and simultaneously, compared with a traditional steaming and boiling method, a steam explosion method improves the utilization rate of total nitrogen and the generation rate of amino acid in the raw material, wherein the highest amino nitrogen can reach 2.58 +/-0.12 g/100mL.
(2) The method has the advantages that the shiny-leaved yellowhorn cake is subjected to raw material pretreatment by adopting a steam explosion technology, so that starter propagation and fermentation time after the shiny-leaved yellowhorn cake is used as a main material can be remarkably shortened, meanwhile, soy sauce mash presents unique aroma of esters and is close to the flavor of soy sauce produced by a low-salt solid fermentation process, and the color, aroma and taste of the soy sauce are remarkably improved compared with shiny-leaved yellowhorn cake without the raw material pretreatment process.
(3) The technology for pretreating xanthoceras sorbifolia cake raw materials by steam explosion is combined with the starter propagation fermentation process, the DPPH free radical scavenging capacity is obviously higher than that of xanthoceras sorbifolia cake soy sauce which is not subjected to steam explosion, and the obtained soy sauce has higher antioxidant activity.
(4) The method has the advantages of simple operation, low cost, short fermentation time, strong fragrance of the prepared soy sauce, proper taste, unique flavor and easy popularization.
Detailed Description
Terms used in the present invention have generally meanings as commonly understood by one of ordinary skill in the art, unless otherwise specified.
The present invention will be described in further detail with reference to the following data in conjunction with specific examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
Aspergillus oryzae (Shanghai brewing 3.042) spore powder is commercially available.
The protease activity is determined by taking reference to SB/T10317-1999, and determining the protease activity with pH value of 7.2 under neutral condition by adopting a Folin method.
The content of amino acid nitrogen is measured according to an acidimetric method in the national standard GB 5009.235-2016.
The measurement of the total nitrogen utilization rate refers to a Kjeldahl method in the national standard GB 5009.5-2016. The calculation formula is as follows: total nitrogen utilization (%) = { [ (G × TN/d) × 6.25]/P } × 100%, where: g is the actual yield of the soy sauce, TN is the actual total nitrogen content (G/100 mL) of the soy sauce, d is the specific gravity of the soy sauce, 6.25 is the protein conversion coefficient, and P is the total nitrogen content of the mixed raw materials.
Measurement of DPPH radical scavenging ability: the solution to be tested is a soy sauce sample diluent which is filtered by filter paper and diluted by 10 times. Taking 2.0mL of the solution to be detected, adding 2.0mL of 0.2mmol/L DPPH ethanol solution, quickly shaking up, standing in the dark for 30min, and measuring the light absorption value A sample at 517 nm. And (3) adjusting to zero by adding ethanol into distilled water, taking the sample diluent and the ethanol as a reference, and measuring the blank of the light absorption value A of 2.0mL of the PPH solution and 2.0mL of distilled water at 517 nm. DPPH radical scavenging ability (%) = [1- (sample a-control)/a blank ] × 100
Example 1
Preferably
(1) Selecting steam explosion pressure of 3.5MPa and pressure maintaining time of 125s to perform steam explosion on the xanthoceras sorbifolia cake;
(2) Uniformly mixing the shiny-leaved yellowhorn cake and the bran after steam explosion according to the proportion of 3 (w/w), and adding water for wetting, wherein the amount of the water for wetting is 70% (V/w);
(3) Mixing spore powder of Aspergillus oryzae (Huniang 3.042) according to the inoculation amount of 0.4 ‰ (w/w), making yeast at 33 deg.C, turning over every 14-16 h, culturing for 46h, and discharging the yeast;
(4) After the starter propagation is finished, adding 90mL of saline water into 100g of starter material, adding 15 DEG Be saline water at the water temperature of about 35 ℃, sealing and fermenting for 6 days at 42 ℃, and sealing and fermenting for 30 days at 48 ℃.
(5) Adding water with the weight 4.3 times of the weight of the moromi to the moromi after fermentation for oil spraying;
(6) And (5) filtering, sterilizing and packaging the soy sauce obtained in the step (5) to obtain a finished product.
The activity of neutral protease in the obtained yeast is (2.78 + -0.11) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.58 +/-0.12 g/100mL, the total nitrogen utilization rate is 89.76 +/-3.48 percent, and the clearance rate of the soy sauce diluent on DPPH free radicals is 60.4 percent.
Example 2
(1) Selecting steam explosion pressure of 3.0MPa and pressure maintaining time of 135s to perform steam explosion on the xanthoceras sorbifolia cake;
(2) Uniformly mixing the shiny-leaved yellowhorn cake and the bran after steam explosion according to the proportion of 2.5 (w/w), and adding water for wetting, wherein the amount of the water for wetting is 75% (V/w);
(3) Mixing spore powder of Aspergillus oryzae (Huniang 3.042) according to the inoculation amount of 0.45 ‰ (w/w), making yeast at 36 deg.C, turning over every 14-16 h, culturing for 50h, and collecting the yeast;
(4) After the starter propagation is finished, adding 105mL of saline water with the temperature of 14 Bee into 100g of starter material, keeping the water temperature at 35 ℃, sealing and fermenting for 5 days at 43 ℃, and sealing and fermenting for 35 days at 50 ℃.
(5) Adding water with the weight 4.0 times of the weight of the moromi to the moromi after fermentation for oil spraying;
(6) Filtering, sterilizing and packaging the obtained soy sauce to obtain a finished product.
The activity of neutral protease in the obtained yeast material is (2.52 + -0.10) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.36 +/-0.08 g/100mL, the total nitrogen utilization rate is 86.88 +/-3.22%, and the DPPH free radical clearance rate of the soy sauce diluent is 57.5%.
Example 3
(1) Selecting steam explosion pressure of 2.5MPa and pressure maintaining time of 145s to perform steam explosion on the xanthoceras sorbifolia cake;
(2) Uniformly mixing the shiny-leaved yellowhorn cake and the bran after steam explosion according to the proportion of 1 (w/w), and adding water for wetting, wherein the amount of the water for wetting is 65% (V/w);
(3) Mixing spore powder of Aspergillus oryzae (Huniang 3.042) according to the inoculation amount of 0.3 ‰ (w/w), making yeast at 32 deg.C, turning over every 14-16 h, culturing for 40h, and collecting the yeast;
(4) After the starter propagation is finished, adding 12 DEG Be saline water according to the proportion of adding 85mL of saline water into 100g of starter material, keeping the water temperature at 35 ℃, sealing and fermenting for 7 days at 40 ℃, and sealing and fermenting for 25 days at 47 ℃.
(5) Adding water which is 3.8 times of the weight of the sauce mash into the fermented sauce mash for oil spraying;
(6) Filtering, sterilizing and packaging the obtained soy sauce to obtain a finished product.
The activity of neutral protease in the obtained yeast is (2.32 + -0.05) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.28 +/-0.07 g/100mL, the total nitrogen utilization rate is 83.96 +/-2.97%, and the clearance rate of the soy sauce diluent on DPPH free radicals is 55.9%.
Comparative example
(1) Uniformly mixing shinyleaf yellowhorn cake pulp and bran which are not subjected to steam explosion according to the proportion of 3 (w/w), and adding water for wetting, wherein the amount of the water for wetting is 70% (V/w);
(2) Mixing spore powder of Aspergillus oryzae (Huniang 3.042) according to the inoculation amount of 0.4 ‰ (w/w), making yeast at 33 deg.C, turning over every 14-16 h, culturing for 60h, and collecting the yeast;
(3) After the starter propagation is finished, 90mL of saline water with the temperature of 15 DEG Be is added into 100g of starter material, the water temperature is about 35 ℃, the starter propagation is sealed and fermented for 7 days at the temperature of 42 ℃, and then the starter propagation is sealed and fermented for 40 days at the temperature of 48 ℃.
(4) Adding water which is 1.5 times of the weight of the sauce mash into the fermented sauce mash for oil spraying;
(5) And (4) filtering, sterilizing and packaging the soy sauce obtained in the step (4) to obtain a finished product.
The obtained yeast material contains neutral eggThe activity of the white enzyme is (1.57 +/-0.09) multiplied by 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 1.58 +/-0.06 g/100mL, the total nitrogen utilization rate is 75.26 +/-2.13%, and the clearance rate of the soy sauce diluent on DPPH free radicals is 41.3%.
The umami soy sauce prepared in examples 1-3 and comparative example showed the content of fresh amino acids mainly as shown in table 1, when analyzed by high performance liquid chromatography.
Table 1 table of major fresh amino acid content (mg/mL):
the embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (6)
1. A preparation method of shinyleaf yellowhorn soy sauce is characterized by comprising the following steps: the method comprises the following steps:
(1) Performing steam explosion on the xanthoceras sorbifolia cake by using steam explosion pressure of 2.5-3.5 MPa and pressure maintaining time of 120-150 s;
(2) Uniformly mixing the shiny-leaved yellowhorn cake and the bran after steam explosion according to the proportion of 1-2.5 (w/w), and adding water for wetting; the amount of the moistening water added with water for wetting is 65-75% (V/w); the numerical value of the total amino nitrogen of the raw material after the steam explosion is 2.58 +/-0.12 g/100mL;
(3) Adding aspergillus oryzae spore powder according to the inoculation amount of 0.3-0.45 per mill (w/w), making yeast under the condition of 32-36 ℃, turning over the yeast once every 14-16 h, and culturing for 40-50 h to obtain the yeast;
(4) After the starter propagation is finished, adding 14-16 DEG Be saline water according to the proportion of adding 85-105 mL of saline water into 100g of starter material, sealing and fermenting for 5-7 days at 40-43 ℃, and sealing and fermenting for 25-35 days at 47-50 ℃;
(5) Adding water into the fermented soy sauce mash for oil spraying; the water adding amount is 3.8-4.3 times of the weight of the sauce mash;
(6) Filtering, sterilizing and packaging the soy sauce obtained in the step 5) to obtain a finished product.
2. The method of claim 1, wherein the activity of neutral protease in the prepared koji is (2.32 ± 0.05) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.28 +/-0.07 g/100mL, the total nitrogen utilization rate is 83.96 +/-2.97%, and the clearance rate of the soy sauce diluent on DPPH free radicals is 55.9%.
3. The method of claim 1, wherein the activity of neutral protease in the prepared koji material is (2.78 ± 0.11) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 2.58 +/-0.12 g/100mL, the total nitrogen utilization rate is 89.76 +/-3.48 percent, and the clearance rate of the soy sauce diluent on DPPH free radicals is 60.4 percent.
4. The method of claim 1, wherein the activity of neutral protease in the prepared koji material is (1.57 ± 0.09) × 10 3 U, the content of amino acid nitrogen in the obtained soy sauce is 1.58 +/-0.06 g/100mL, the total nitrogen utilization rate is 75.26 +/-2.13%, and the clearance rate of the soy sauce diluent on DPPH free radicals is 41.3%.
5. A soy sauce produced by the method of claim 1.
6. Use of the soy sauce of claim 5 in the field of food processing.
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