Preparation method of low-biogenic amine soy sauce
A biogenic amine and soy sauce technology, applied in food preparation, food science, application and other directions, can solve the problems of reducing the content of biogenic amines in soy sauce, heavy acetic acid odor, rusting of iron equipment, etc. The effect of enzyme activity
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Embodiment 1
[0021] (1) 1 mass part of soybean meal is cooked, mixed with 0.2 mass part of flour, 0.003 mass part of glycine, and 0.001 mass part of citric acid, inoculated with soybean meal or 0.02% by mass of soybean weight (w / w) Aspergillus oryzae koji essence, koji making, get into song;
[0022] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000), after 80 days of fermentation, press and filter to obtain the soy sauce stock solution.
[0023] The cooking conditions in step (1) are: 110°C for 20 minutes; the koji making conditions are: the cultivation temperature is 28°C, the humidity is 95%, and the cultivation time is 72h.
[0024] Blank in Table 1 is without adding glycine and citric acid.
[0025] Table 1 shows the content of biogenic amines in soy sauce crude oil prepared by different fermentation processes. Table 2 shows the effects of different koji-making processes on the enzyme activity of soy sauce Dakoji and soy sauce crude oil. It can be seen from Tabl...
Embodiment 2
[0031] (1) 1 mass part of soybeans is cooked, mixed with 1 mass part of flour, 0.008 mass parts of glycine, and 0.002 mass parts of citric acid, inoculated with soybean meal or 0.04% (w / w) of soybean weight (w / w) Aspergillus oryzae koji essence, making koji, get into song;
[0032] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000) to ferment for 90 days, press and filter to obtain the soy sauce stock solution.
[0033] The cooking conditions in step (1) are: 125°C for 5 minutes; the koji making conditions are: the cultivation temperature is 36°C, the humidity is 95%, and the cultivation time is 44h.
[0034] Blank 2 is the sample without adding glycine and citric acid.
Embodiment 3
[0036] (1) 1 mass part of soybean meal is cooked, mixed with 0.4 mass part of flour, 0.004 mass part of glycine, and 0.001 mass part of citric acid, inoculated with soybean meal or 0.08% of soybean weight 8 (w / w) Aspergillus oryzae koji extract, koji making , get into a song;
[0037] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000) to ferment for 120 days, press and filter to obtain the soy sauce stock solution.
[0038] The cooking conditions in step (1) are: 120° C., cooking for 10 minutes; the koji making conditions are: the cultivation temperature is 30° C., the humidity is 85%, and the cultivation time is 48 hours.
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