Method for rapidly reducing biogenic amine in sauce and improving flavor of sauce

A biogenic amine and sauce technology, applied in the field of food processing, can solve the problems of difficult control, more times of inoculation and expansion of pure-bred microorganisms, increased pollution, and out-of-sync growth and metabolism, so as to reduce the content, promote the formation of flavor, and improve the flavor Effect

Pending Publication Date: 2022-04-15
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many problems in the practical application of the inoculation of pure-bred microorganisms, such as the increase in the probability of contamination, asynchronous growth and metabolism, and difficult regulation.
So far, no research has proposed solutions to these problems

Method used

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  • Method for rapidly reducing biogenic amine in sauce and improving flavor of sauce
  • Method for rapidly reducing biogenic amine in sauce and improving flavor of sauce
  • Method for rapidly reducing biogenic amine in sauce and improving flavor of sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This example provides a method for quickly reducing biogenic amines in sauce and improving its flavor, which includes the following steps: prepare the first-generation soy mash with a weight ratio of 22% saline and koji at a weight ratio of 2:1, and prepare the first-generation soy sauce The mash and the bacterial liquid (Zygomyces rouckeri + Tetradococcus halophilus, the inoculation amount of Zygomyces rouckeri was 1.5wt%, and the inoculation amount of Tetradococcus halophilus was 1 wt%) were mixed and fermented for 60 days at a fermentation temperature of 32°C. Obtain the co-cultivated moromi; divide the co-cultivated moromi for the first time (this process is a round of division) and mix it with fresh moromi at an inoculation ratio of 5% and ferment at 32°C for 7 days to obtain the second-generation moromi, and then divide the second-generation moromi The mash was fermented at 32°C for 100 days to obtain the finished sauce.

[0029] Among them, the finished koji is s...

Embodiment 2

[0031] This example provides a method for quickly reducing biogenic amines in sauce and improving its flavor, which includes the following steps: preparing the first-generation soy mash with a mass percentage of 25% saline and koji at a weight ratio of 2:1, and making the first-generation sauce The mash and the bacterial liquid (Zygomyces rouckeri + Tetradococcus halophilus, the inoculation amount of Zygomyces rouckeri was 1.5wt%, and the inoculation amount of Tetradococcus halophilus was 1 wt%) were mixed and fermented for 60 days at a fermentation temperature of 30°C. Obtain the co-cultivated moromi; divide the co-cultivated moromi for the first time and mix it with fresh moromi according to the inoculation ratio of 5% and ferment it at 30°C for 7 days to obtain the second-generation moromi, and then carry out the second division (this process is two rounds of division, The inoculation ratio and operation steps are the same as those of the first division, the same below), to ...

Embodiment 3

[0034] This example provides a method for quickly reducing biogenic amines in sauce and improving its flavor, which includes the following steps: preparing the first-generation soy mash with a mass percentage of 25% saline and koji at a weight ratio of 2:1, and making the first-generation sauce The mash and the bacterial liquid (Zygomyces rouckeri + Tetradococcus halophilus, the inoculation amount of Zygomyces rouckeri was 1.5wt%, and the inoculation amount of Tetradococcus halophilus was 1 wt%) were mixed and fermented for 60 days at a fermentation temperature of 30°C. Obtain co-cultivated moromi; after the initial division of co-cultivated moromi, mix it with fresh moromi at an inoculation ratio of 5% and ferment it at 30°C for 7 days to obtain the second-generation moromi, and then carry out second division and third division (this process is three round division, the inoculation ratio and operation steps are the same as the first division, the same below), to obtain the fou...

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PUM

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Abstract

The invention provides a method for rapidly reducing biogenic amines in sauce and improving the flavor of the sauce, and relates to the technical field of food processing. The method comprises the following steps: performing mixed fermentation on primary soy sauce mash and bacterial liquid for 1-2 months to obtain co-cultured soy sauce mash; and cutting the co-cultured soy sauce mash, mixing the cut co-cultured soy sauce mash with fresh soy sauce mash, and fermenting for 80-100 days to obtain the finished product sauce. According to the method, pure microorganism bacterial liquid is replaced by the enhanced soy sauce mash through segmentation, functional microorganisms, namely tetracoccus halophilus and saccharomyces rouxii, in the original co-culture enhanced soy sauce mash are reused, the method can be implemented in multiple rounds, the tedious process of microorganism culture is omitted, and the situation that the microorganisms are polluted in the expanding culture period to cause loss is avoided. Meanwhile, inoculation can be carried out in time under the condition of accidental pollution risk in production, the method has the advantages of rapidness and high efficiency, the used strains are functional bacteria for producing soy sauce flavor, the content of biogenic amine is reduced, meanwhile, flavor formation can be promoted, and the nutritional value of the prepared sauce is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for rapidly reducing biogenic amines in sauce and improving its flavor. Background technique [0002] Biogenic amines (biogenic amines, BAs) are a class of biologically active nitrogen-containing low-molecular-weight organic compounds, which are mainly produced by the decarboxylation of amino acids by microbial amino acid decarboxylases. An appropriate amount of biogenic amine can promote the normal physiological activities of the human body, while excessive intake will produce adverse reactions. [0003] Using (defatted) soybeans as raw materials, various products produced through fermentation, such as soybean paste, soy sauce, tempeh, natto, etc., not only have a unique flavor, but also have certain nutritional value. The production environment of these traditional fermented foods is mostly open or semi-open. Once contaminated by food-borne harmful microorgani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L11/30
Inventor 周荣清齐琦黄钧
Owner SICHUAN UNIV
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