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Method for directionally degrading secondary deposited protein of soybean sauce

A secondary precipitation and soy sauce technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of high membrane operation cost, increased labor cost, non-targeting, etc., to improve appearance quality, save cost, and improve internal quality Effect

Active Publication Date: 2014-05-07
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has the disadvantages of high membrane operation cost, non-specificity (it will intercept some nutrients and taste substances), occupying workshop space and increasing labor costs. At present, there are no reports on domestic enterprises that really use this method to remove the secondary precipitation of soy sauce.

Method used

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  • Method for directionally degrading secondary deposited protein of soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of embodiment 1 crude enzyme preparation

[0025] Soybean meal powder and corn starch were used as the main medium, fully mixed with water, steamed (121°C / 20min), and then inoculated with Aspergillus niger ATCC16404 (1.0×10 6 spores / g substrate) for solid-state culture. The solid-state culture conditions are as follows: the initial culture temperature is 28°C, the relative humidity is 90%, the song is turned over at 13 hours, and the temperature is controlled at 30°C; the humidity is reduced to promote the secretion of the target protease when the culture reaches 45 hours; When the amount of secretion reaches the maximum value, the preparation of the enzyme preparation is completed, and the above-mentioned koji is collected to obtain the crude enzyme preparation.

Embodiment 2

[0026] Embodiment 2 high salt dilute state method

[0027] After Daqu (soybean, soybean meal, flour, roasted wheat) enters the pond or falls into the tank, keep the salt concentration in the mash at 6%, ferment with low salt for 10 days, add the enzyme preparation prepared in Example 1, and the enzyme preparation addition amount is 3000IU / g substrate protein, continue low-salt fermentation for 6 days. Salt is added to the mash in an amount to make the salt content of the mash reach 20% (w / w), and the fermentation is continued for 5 months. After the mash was filtered through filter paper, the SDS-PAGE electrophoresis method was used to measure the degradation of soy sauce secondary precipitation protein in the fermentation broth. At the same time, the filtered mash was pasteurized and packaged, and stored at room temperature for 3 months to observe the formation of secondary precipitation. SDS-PAGE electrophoresis experiment result proves that its secondary precipitation pro...

Embodiment 3

[0029] Embodiment 3 low-salt solid-state method

[0030] After Daqu (soybean meal, soybean, flour, bran) enters the pond or falls into the tank, keep the salt concentration in the mash at 5%, ferment at 42-45°C, and ferment with low salt for 4 days, add the enzyme preparation prepared in Example 1, enzyme The addition amount of the preparation is 5000IU / g substrate protein, and the low-salt fermentation is continued for 5 days. Salt is added to the mash in an amount to make the salt content of the mash reach 14% (w / w), and the fermentation is continued for 1 month. After the mash was filtered through filter paper, the SDS-PAGE electrophoresis method was used to measure the degradation of soy sauce secondary precipitation protein in the fermentation broth. At the same time, the filtered mash was pasteurized and packaged, and stored at room temperature for 3 months to observe the formation of secondary precipitation. SDS-PAGE electrophoresis experiment result proves that its seco...

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Abstract

The invention discloses a method for directionally degrading secondary deposited protein of soybean sauce and belongs to the technical field of soybean sauce brewing. The method comprises the following steps: carrying out low-salt fermentation on a yeast for making hard liquor for 3-15 days; adding soya bean meal powder, peanut meal powder, bran, corn starch, flour and the like as base materials; taking one or more of aspergillus niger, aspergillus oryzae and monascus as a fermenting strain; continually fermenting for 3-10 days by use of a rough enzyme preparation prepared by a solid-state fermentation method; adding table salt until the concentration of soy sauce mash table salt is 15-25% (w / w); continually fermenting for 1-5 months. The soybean sauce produced by the process is subjected to gel electrophoresis detection to verify that an alkaline subunit for causing secondary deposition of the soybean sauce is vanished. By taking soybean sauce produced by a conventional process as a contrast, after the soybean sauce produced by a novel process is packaged and stored for 3 months, the output of secondary sediment is reduced by more than 92% when being compared with the contrast. The method disclosed by the invention is an efficient and economical method for removing the secondary sediment of the soybean sauce and improving the quality and the competitive force of the soybean sauce.

Description

technical field [0001] The invention relates to a method for directional degradation of soy sauce secondary precipitation protein, belonging to the technical field of soy sauce brewing. Background technique [0002] From January to October 2013, the output of soy sauce in my country reached 6.12 million tons, and its total output exceeded 50% of the total output of condiments in my country. It is an important part of the condiment and food industry in my country. In the past ten years, my country's soy sauce industry has made certain progress in production technology, equipment and scientific research, which has continuously improved the flavor of my country's soy sauce, economic benefits and image of enterprises. However, with the continuous improvement of people's living standards in our country and the impact of high-grade soy sauce from abroad (mainly Japan and South Korea) entering the domestic market, consumers not only require soy sauce to have good seasoning, fishy a...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 高献礼孙鹏飞陆健
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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