Method for controlling biogenic amine content of soy sauce by adopting potassium sorbate

Abstract

The invention discloses a method for controlling biogenic amine content of soy sauce by adopting potassium sorbate and belongs to the technical field of soy sauce production quality control. Degreasedsoybeans and wheat are subjected to koji making in a closed koji making machine, finished koji and a NaCl solution are uniformly mixed and fermented, and potassium sorbate is added in a bean sauce mash fermentation process. Potassium sorbate can obviously inhibit production of putrescine, cadaverine, histamine, tyramine, spermidine, spermine, tryptamine, phenylethylamine, 5-hydroxytryptamine andagmatine and has less influence on production of characteristic indexes such as soluble salt-free solids, total nitrogen, amino acid nitrogen and like in soy sauce. According to the method, productionof multiple kinds of biogenic amines in a soy sauce brewing process can be remarkably reduced on the basis that quality of the brewed soy sauce is not affected.

Description

technical field [0001] The invention relates to the technical field of soy sauce production quality control, in particular to a method for using potassium sorbate to control the content of biogenic amines in soy sauce. Background technique [0002] Biogenic amines (BAs) have important physiological activities and toxicological effects. Low-dose intake is an indispensable physiologically active substance for the human body, but high doses can cause adverse symptoms such as headaches, allergies, gastrointestinal discomfort, blood pressure changes, and even life-threatening . Soy sauce is a traditional fermented soybean product in my country. After fermentation, it is rich in free amino acids, which provides good conditions for the formation of biogenic amines, resulting in high biogenic amine content in soy sauce products. [0003] The synthesis rate and content of biogenic amines in soy sauce are directly affected by the number of microorganisms that synthesize amino acid de...

AI Technical Summary

Problems solved by technology

[0004] The above methods are mainly through the high salt in the soy sauce brewing process, adjusting the fermentation time, controlling the microorganisms in the fermentation process, etc., but they all have their limitations. For example, adding too much salt in the soy sauce brewing process will seriously affect the taste of the product. The characteristic components such as nitrogenous nitrogen are not produced or the production is insufficient. The brewing of soy sauce requires the growth of microorganisms. While inhibiting harmful bacteria, beneficial bacteria are also inhibited at the same time

Adding glacial acetic acid will lead to heavy acetic acid taste and make iron equipment rust