Method for reducing ethyl carbamate content in thick broad-bean paste

A technology of urethane and bean paste, which is applied in the field of fermented food, can solve the problems such as difficult to achieve the removal effect of urethane and affect the flavor of bean paste, and achieve the effect of reducing the content of urethane

Inactive Publication Date: 2018-11-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many reports on the strains used to reduce the content of ethyl carbamate in fermented products, due to the special fermentation state of bean paste, it is difficult to achieve a better level of ethyl carbamate by adding some existing strains that reduce the content of ethyl carbamate. The removal effect, some even affect the flavor of bean paste

Method used

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  • Method for reducing ethyl carbamate content in thick broad-bean paste
  • Method for reducing ethyl carbamate content in thick broad-bean paste
  • Method for reducing ethyl carbamate content in thick broad-bean paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the brewing of soybean paste

[0035] (1) Soak beans to absorb water: Weigh the dried broad bean splits that have been shelled, soak in 80°C water for 15-20 minutes, so that the beans can fully absorb the water and swell, and the cross-section has no white hard core.

[0036] (2) Koji making by mixed inoculation: dry the water on the surface of watercress, add 0.3% Aspergillus oryzae (Shanghai Niang 3.042) and 4% flour in a mass ratio, mix well and place in a constant temperature incubator at 30°C for 65-72h to Broad bean koji turns green. Under the same conditions, 5 copies of koji were prepared and marked as A0, A1, A2, A3 and A4 respectively.

[0037] (3) Fermentation of bean paste: after making koji, prepare brine with a concentration of 16%, mix broad bean koji with brine at a mass ratio of 1:1.4, add 4% lysine bacillus to A1, and add 4% lysine bacillus to A1, A3 and A4 2% lysine bacillus, mixed evenly and sealed, placed in a thermostat at 40°C for ...

Embodiment 2

[0038] Embodiment 2: Determination of ethyl carbamate content in soybean paste

[0039] In experimental group A3, 2% Bacillus lysinica was added during koji making, and 3% Zygomyces ruckeri was added on the fifth day of fermentation; in control group A1, only 4% Bacillus lysinica was added during koji making, and in control group A2 6% Zygomyces rouckeri was added during fermentation, 2% Bacillus lysine was added to control group A4 during koji making, 3% Rhodotorula gum was added on the fifth day of fermentation, and blank control A0 was not subjected to any treatment. Samples were taken and analyzed every 5 days or so, and the content of EC in the fermentation broth was determined. The results are shown in Table 2.

[0040] Table 2 Effect of adding compound strains on EC content in bean paste fermentation

[0041]

[0042] It can be seen from the results that the content of ethyl carbamate in the experimental group A3 added with the compound strains of Bacillus lysinica an...

Embodiment 3

[0044] Embodiment 3: the mensuration of citrulline content in bean paste

[0045] In experimental group A3, 2% Bacillus lysinica was added during koji making, and 3% Zygomyces ruckeri was added on the fifth day of fermentation; in control group A1, only 4% Bacillus lysinica was added during koji making, and in control group A2 6% Zygomyces rouckeri was added during fermentation, 2% Bacillus lysine was added to control group A4 during koji making, 3% Rhodotorula gum was added on the fifth day of fermentation, and blank control A0 was not subjected to any treatment. Samples were taken and analyzed every 5 days or so, and the content of citrulline in the fermentation broth was determined. The results are shown in Table 3.

[0046] Table 3 Effect of adding compound strains on citrulline content in bean paste fermentation

[0047]

[0048] As can be seen from the results, the content of citrulline in the experimental group A3 added with Bacillus lysinus and Zygomyces rouckeri w...

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Abstract

The invention discloses a method for reducing ethyl carbamate content in thick broad-bean paste, and belongs to the technical field of fermented foods. According to the method for reducing ethyl carbamate content in the thick broad-bean paste, a mixture of broad bean koji and salt water is inoculated with lysinibacillus CGMCC NO. 13046 so as to be subjected to fermentation for 3-6 days; and the fermented mixture is inoculated with zygosaccharomyces rouxii CCTCC NO. M2013310 so as to be subjected to continued fermentation until completion. Ethyl carbamate content of finished products of the thick broad-bean paste prepared according to the method is reduced by 82.85% with flavor of the thick broad-bean paste significantly improved.

Description

technical field [0001] The invention relates to a method for reducing ethyl carbamate in soybean paste, which belongs to the technical field of fermented food. Background technique [0002] Ethyl carbamate (EC for short, also known as Urethane) is classified as a Class 2A carcinogen by the World Health Organization. It can cause serious tumor diseases such as lung tumors, lymphomas, liver cancers, and skin cancers. It often exists in bread, soy sauce, beer, rice wine and other fermented foods and alcoholic beverages. Long-term excessive consumption may lead to excessive intake of urethane, which poses a certain threat to human health. At present, my country has not formulated relevant national or local standards for the content of ethyl carbamate in food, and there is no report on the method of reducing ethyl carbamate in soybean paste. [0003] Doubanjiang is made from raw materials such as broad beans or soybeans, salt, flour, etc., and is fermented through processes such...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L11/00A23L11/30A23L11/50
CPCA23L11/37A23L11/50
Inventor夏小乐朱彩林孔令华黄杨
OwnerJIANGNAN UNIV