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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

Active Publication Date: 2013-11-27
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported in the literature that adding acetic acid during the koji making process can significantly reduce the content of biogenic amines in soy sauce, but this method leads to heavy acetic acid odor in the soy sauce koji room and rusts the iron equipment

Method used

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  • Preparation method of low-biogenic amine soy sauce

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) After 1 mass part of soybean meal is steamed, it is mixed with 0.2 mass part of flour, 0.003 mass part of glycine, and 0.001 mass part of citric acid, inoculated with 0.02% (w / w) weight of soybean meal aspergillus oryzae refined, and koji is obtained. song;

[0022] (2) Using the high-salt dilute soy sauce brewing method (GB18186-2000) after 80 days of fermentation, squeezing and filtering to obtain the soy sauce stock solution.

[0023] In step (1), the cooking conditions are: 110°C, cooking for 20 minutes; the koji making conditions: the culture temperature is 28°C, the humidity is 95%, and the culture time is 72 hours.

[0024] The blank in Table 1 means that glycine and citric acid are not added.

[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 activity of soy sauce daqu enzyme and crude oil. It can be seen from Table 1 that the...

Embodiment 2

[0031] (1) After 1 part by mass soybeans are steamed, mixed with 1 part by mass of flour, 0.008 parts by mass of glycine, and 0.002 parts by mass of citric acid, inoculated with 0.04% (w / w) of soybean weight of Aspergillus oryzae koji extract, and koji is obtained. song;

[0032] (2) The high-salt dilute state soy sauce brewing method (GB18186-2000) is fermented for 90 days, then pressed and filtered to obtain the soy sauce stock solution.

[0033] The cooking conditions in step (1) are: 125°C, cooking for 5 minutes; the koji making conditions: the culture temperature is 36°C, the humidity is 95%, and the culture time is 44 hours.

[0034] Blank 2 is the sample without adding glycine and citric acid.

Embodiment 3

[0036] (1) After 1 mass part of soybean meal is steamed, it is mixed with 0.4 mass part of flour, 0.004 mass part of glycine, and 0.001 mass part of citric acid, inoculated with 0.08% (w / w) weight of soybean meal aspergillus oryzae refined, and koji is obtained. song;

[0037] (2) The high-salt dilute state soy sauce brewing method (GB18186-2000) is fermented for 120 days, then pressed and filtered to obtain the soy sauce stock solution.

[0038] In step (1), the cooking conditions are: 120°C, cooking for 10 minutes; the koji making conditions are: the culture temperature is 30°C, the humidity is 85%, and the culture time is 48 hours.

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Abstract

The invention provides a preparation method of low-biogenic amine soy sauce. The preparation method comprises the following steps: adding glycine and citric acid in starter propagation process, fermenting for 60-90 days by adopting a high-salt diluted-state fermented soy sauce brewing method, then squeezing and filtering, thereby being capable of obviously reducing the number of microorganisms in the yeast of the soy sauce. With the adoption of the method disclosed by the invention, the total content of biogenic amine in the crude soy sauce can be reduced by more than 60%, the activity of neutral protease and acid protease in the yeast of the soy sauce can be increased by more than 10%, the aminopeptidase activity can be increased by more than 20%, and the recovery rate of the protein can be increased by more than 3%.

Description

Technical field [0001] The invention relates to soy sauce production technology, in particular to a preparation method of low bio-amine soy sauce. Background technique [0002] Biogenic amines (BA) are a class of low molecular weight basic compounds with biological activity, which are formed by the decarboxylation of corresponding amino acids by microorganisms or produced by aldehydes and ketones under the action of amino acid transaminase. Biogenic amines are mostly found in soy sauce, aquatic products, cheese, red wine, sausages and fermented vegetables. A small amount of biogenic amine is not harmful to the human body, but excessive intake of biogenic amine can cause food poisoning. The main symptoms are nausea, dyspnea, headache and fever, skin rash and changes in blood pressure. FDA stipulates that the total amount of biogenic amine in food shall not exceed 1000 mg / kg, the content of histamine in food is ≤50mg / kg, and the content of tyramine is ≤100 mg / kg. [0003] Soy sauce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 赵谋明赵海锋邹阳崔春
Owner SOUTH CHINA UNIV OF TECH
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