Method for controlling biogenic amine content of soy sauce by adopting red bayberry leaf extract

Abstract

The invention discloses a method for controlling biogenic amine content of soy sauce by adopting a red bayberry leaf extract, and belongs to the technical field of soy sauce production quality control. The method for controlling the biogenic amine content of the soy sauce by adopting the red bayberry leaf extract comprises the following steps: preparing koji by putting degreased soybeans and wheatin a sealed koji making machine; uniformly mixing the prepared koji with a NaCl solution, and carrying out fermentation; and adding the red bayberry leaf extract during soy sauce paste fermentation process. The method for controlling the biogenic amine content of the soy sauce by adopting the red bayberry leaf extract is capable of obviously inhibiting production of putrescine, cadaverine, histamine, tyramine, spermidine, spermine, tryptamine and phenylethylamine; moreover, the method has no impact on characteristic indexes, including soluble salt-free solids, total nitrogen, amino acid nitrogen and the like, of soy sauce. The method for controlling the biogenic amine content of the soy sauce by adopting the red bayberry leaf extract is capable of significantly reducing production of a plurality of biogenic amines during fermentation processes of soy sauce under the premise of causing no influence on soy sauce quality.

Description

technical field [0001] The invention relates to the technical field of soy sauce production quality control, in particular to a method for controlling the content of biogenic amine in soy sauce by using bayberry leaf extract. 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-dose can cause headaches, allergies, gastrointestinal discomfort, blood pressure changes and other adverse symptoms, even life-threatening . Soy sauce is a traditional fermented soybean product in my country. It is rich in free amino acids after fermentation, which provides good conditions for the formation of biogenic amines, resulting in a higher content of biogenic amines in soy sauce products. [0003] The biogenic amine synthesis rate and content in soy sauce were directly affected by the number of microorganisms that synthesized amin...

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