CN110547441A - Preparation method of germinated wheat soy sauce and product - Google Patents
Preparation method of germinated wheat soy sauce and product Download PDFInfo
- Publication number
- CN110547441A CN110547441A CN201910956829.1A CN201910956829A CN110547441A CN 110547441 A CN110547441 A CN 110547441A CN 201910956829 A CN201910956829 A CN 201910956829A CN 110547441 A CN110547441 A CN 110547441A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- wheat
- germinated
- water
- daqu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a preparation method of germinated wheat soy sauce and a product, comprising the following steps of preparing a wheat germination nutrient solution: grinding fly maggot into powder, dissolving in 10 times of distilled water, ultrasonic treating, centrifuging for 10min, collecting supernatant, adding 10 times of tap water, mixing, sterilizing at 115 deg.C under high pressure for 15min, and cooling to room temperature to obtain nutritional liquid; wheat germination treatment: washing wheat with tap water, soaking for 2-3 h for later use, paving a layer of wheat on the bottom of a tray by soaking a nutrient solution with absorbent paper, paving the absorbent paper soaked with the nutrient solution, placing the wheat in a dark incubator at 16 ℃, and culturing for 80-84 h to obtain germinated long wheat; preparing a starter, preparing a Daqu, fermenting with saline water, and squeezing to obtain the germinated wheat soy sauce. The invention provides a preparation method of germinated wheat soy sauce, the prepared germinated wheat soy sauce is more convenient and simpler than bean sprout soy sauce, and the prepared soy sauce has good flavor and health care effect.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a preparation method of germinated wheat soy sauce and a product.
background
The soy sauce is an essential seasoning in daily life, is mainly brewed from soybeans, wheat and table salt through processes of starter propagation, fermentation and the like, has complex components, contains various amino acids, saccharides, organic acids, pigments, polypeptides and the like besides the components of the table salt, and has salty taste as a main component and also has delicate flavor, fragrance and the like. The soy sauce is reddish brown in color and has special salty taste, delicate flavor and fragrance. When the food is cooked, a certain amount of soy sauce is added, so that the color of the food can be improved, the fragrance of the food can be enhanced, the flavor of the food can be increased, the sensory enjoyment of people can be met, and the appetite can be promoted.
Researches find that the sprouted grain contains unique nutrient components beneficial to human bodies and is a good nutritional food. Particularly, with the richness of grains and the increase of diseases, people pay more and more attention to healthy diet, and the nutritive value of the sprouted grains is favored by researchers.
At present, the content of total phenols and the like of soy sauce on the market is low, the flavor is poor, along with the continuous improvement of living standard, people have higher requirements on the flavor and taste of the soy sauce, consumers also pay more attention to the sensory value and the nutritional value of the soy sauce, and the soy sauce product with good flavor and increased health-care effect is urgently needed in the field.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or the problems occurring in the conventional method for preparing a sprouted wheat soy sauce.
Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of the germinated wheat soy sauce.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of germinated wheat soy sauce comprises the following steps: grinding fly maggot into powder, dissolving in 10 times of distilled water, ultrasonic treating for 10min, centrifuging at 10000 Xg for 10min, collecting supernatant, adding 10 times of tap water, mixing, sterilizing at 115 deg.C under high pressure for 15min, and cooling to room temperature to obtain nutritional liquid; wheat germination treatment: washing wheat with tap water, soaking for 2-3 h for later use, paving a layer of wheat on the bottom of a tray by soaking a nutrient solution with absorbent paper, paving the absorbent paper soaked with the nutrient solution, placing the wheat in an incubator at 16 ℃ in the dark, and culturing for 80-84 h to obtain germinated wheat; preparing a seed starter: bran and water are used as raw materials, and the weight ratio of bran to water is 5: 6, uniformly mixing, sterilizing at 121 ℃ for 20min, cooling, inoculating aspergillus oryzae spores, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until a starter culture medium is completely white, turning the starter for the second time, spreading and culturing until the culture medium is green, the spores are mature, and drying at 50 ℃ for 6-8 h to prepare the starter; preparing the Daqu: mixing germinated long wheat, soybean and water in a mass ratio of 6:5:11 to prepare a Daqu culture medium, sterilizing, inoculating the Daqu starter, stacking and culturing at 30 ℃ for 12-15 h, uniformly turning over after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until the culture medium is completely white, turning over the Daqu for the second time, and spreading and culturing until the culture medium is green to prepare the Daqu starter; fermenting with saline water: adding the yeast into saline water according to the proportion of 1: 2-4, fermenting for 5-6 months at 28-32 ℃, and squeezing to obtain the germinated wheat soy sauce.
As a preferable embodiment of the method for producing a sprouted wheat soy sauce of the present invention, wherein: and placing the wheat seeds in a dark incubator at the temperature of 16 ℃ for culturing for 80-84 hours to obtain the germinated wheat, wherein the culturing time is 84 hours.
As a preferable embodiment of the method for producing a sprouted wheat soy sauce of the present invention, wherein: the preparation of the Daqu is to prepare a Daqu culture medium by mixing germinated wheat, soybean and water in a mass ratio of 6:5: 11.
As a preferable embodiment of the method for producing a sprouted wheat soy sauce of the present invention, wherein: and (3) preparing the yeast for making hard liquor, wherein the seed starter is inoculated, and the inoculation amount of the seed starter is 3 per mill.
As a preferable embodiment of the method for producing a sprouted wheat soy sauce of the present invention, wherein: and fermenting the saline water, wherein the mass ratio of the Daqu to the saline water is 1: 3.
As a preferable embodiment of the method for producing a sprouted wheat soy sauce of the present invention, wherein: and fermenting the saline water, wherein the Baume degree of the saline water is 18-22.
As a preferable embodiment of the method for producing a sprouted wheat soy sauce of the present invention, wherein: and fermenting with saline water, wherein the fermentation temperature is 30 ℃, and the fermentation time is 6 months.
Still another object of the present invention is to provide a germinated wheat soy sauce produced by the method for producing a germinated wheat soy sauce.
As a preferable embodiment of the sprouted wheat soy sauce produced by the method for producing a sprouted wheat soy sauce of the present invention, the sprouted wheat soy sauce comprises: the germinated wheat soy sauce has the gamma-aminobutyric acid content 2-3 times higher than that of non-germinated soy sauce, the amino acid nitrogen content of 1.269g/100mL higher than that of the non-germinated soy sauce by 54.2%, the polyphenol content of 0.42g/100mL higher than that of the non-germinated soy sauce by 20%, the DPPH free radical scavenging capacity of 61.36% and the DPPH free radical scavenging capacity of 40.7% higher than that of the non-germinated soy sauce.
The invention has the beneficial effects that:
(1) The invention provides a preparation method of germinated wheat soy sauce, and the prepared germinated wheat soy sauce is more convenient and simpler than bean sprout soy sauce. The moisture content of the long malt is far lower than that of the bean sprouts, and the soy sauce is suitable for direct soy sauce fermentation. The moisture content of the bean sprouts is high, and the bean sprouts can be prevented from being sticky due to too high local moisture by drying and other steps.
(2) the amino acid nitrogen content of the long malt soy sauce prepared by the invention is 1.2695g/100mL, which is 54.2%, 22.8%, 40.9% and 25.9% higher than that of non-germinated soy sauce, long bean sprout soy sauce, short malt soy sauce and medium malt soy sauce respectively; the polyphenol content of the long malt soy sauce is 0.42g/100mL, which is 20%, 7.69%, 17.89% and 9.64% higher than that of the unmalted soy sauce, the long malt soy sauce, the short malt soy sauce and the medium malt soy sauce respectively; the DPPH free radical scavenging ability of the long malt soy sauce is 61.36 percent, which is 40.7 percent, 24.31 percent, 0.2 percent and 5.42 percent higher than that of the non-germinated soy sauce, the long malt soy sauce, the short malt soy sauce and the medium malt soy sauce respectively; the total nitrogen content of the long malt soy sauce is 1.938g/100mL, which is respectively 19.2% and 12.33% higher than that of the unmalted soy sauce and the long bean sprout soy sauce; the content of soluble salt-free solid in the long malt soy sauce is 18.98g/100mL, which is 16.23%, 2.87%, 1.44%, and 0.85% higher than that in the non-germinated soy sauce, long malt soy sauce, short malt soy sauce, and medium malt soy sauce, respectively
(3) The invention discloses a preparation method of germinated wheat soy sauce and a product, wherein wheat is used as a raw material, wheat germination is carried out through an aqueous solution containing a nutrient solution, the germination rate is high, the time is short, the r-aminobutyric acid content is high, the prepared soy sauce contains amino acid nitrogen, salt-free solid matters, total nitrogen, polyphenol, antioxidant indexes and gamma-aminobutyric acid which are all higher than those of common soy sauce, flavor substances such as aldehydes and ketones, organic acids, esters, heterocyclic compounds and alcohol and phenol which are all higher than those of common soy sauce, and taste substances which are also higher than those of common soy sauce. Propyl acetate and phenethyl acetate were detected in the long malt soy sauce, but not in the other soy sauce, 2, 3-butanediol was detected in the long malt soy sauce at a higher level, and 2-methylbutyraldehyde was detected only in the medium malt and the long malt. The tasting substances of the long malt soy sauce such as glycolic acid, L (-) fucose, xyloside, maltodextrin, etc. were not detected in the soy sauce without the germination treatment.
(4) The microbial diversity of the germinated wheat soy sauce bacteria prepared by the invention is detected, and the result shows that: species abundance of bacillus was compared as follows: the long malt soy sauce is more than the long bean sprout soy sauce, the medium malt soy sauce is more than the short malt soy sauce, more than the medium bean sprout soy sauce is more than the wheat soy sauce, more than the short bean sprout soy sauce is more than the non-germinated soy sauce; the abundance of the oligoloxamonas species was compared as follows: the non-germinated soy sauce > short bean sprout soy sauce > long bean sprout soy sauce > medium bean sprout soy sauce > short malt soy sauce > wheat soy sauce > long malt soy sauce > medium malt soy sauce, to sum up, it can be known that: the increase of the abundance of bacillus in the germinated wheat soy sauce inhibits the growth of pathogenic bacteria such as oligooxydomonas.
drawings
in order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a flavor peak spectrum of a long malt soy sauce in the practice of the present invention.
Fig. 2 is a bacterial diversity distribution diagram of a germinated soybean sauce and a germinated wheat sauce in the practice of the present invention, wherein DZK represents a soy sauce moromi fermented by soybean and parched wheat, DDY represents a soy sauce moromi fermented by soybean sprout and parched wheat, ZDY represents a soy sauce moromi fermented by medium bean sprout and parched wheat, CDY represents a soy sauce moromi fermented by long bean sprout and parched wheat, XM represents a soy sauce moromi fermented by soybean and wheat, DMY represents a soy sauce moromi fermented by soybean and short malt, ZMY represents a soy sauce moromi fermented by soybean and medium malt, and CMY represents a soy sauce moromi fermented by soybean and long malt.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
Wheat germination test
1. Preparing a fly maggot protein nutrient solution: grinding fly maggot into powder, dissolving with 10 times of distilled water, treating with ultrasonic wave for 10min, centrifuging at 10000 Xg for 10min, and collecting supernatant. Adding 10 times of tap water, mixing, autoclaving at 115 deg.C for 15min, and cooling to room temperature to obtain fly maggot protein nutrient solution.
2. Preparing a casein nutrient solution: dissolving casein in 10 times of distilled water, ultrasonic heating, centrifuging at 10000 Xg for 10min, and collecting supernatant. Adding 10 times of tap water, mixing, autoclaving at 115 deg.C for 15min, and cooling to room temperature to obtain casein nutritional liquid.
3. Preparing germinated wheat:
(1) Washing the wheat with tap water, and soaking for 2-3 hours for later use;
(2) Three pieces of absorbent paper are respectively soaked with two nutrient solutions and tap water, and are respectively paved at the bottoms of 3 shallow trays, a wheat layer is paved, and then the absorbent paper soaked with the two nutrient solutions and the tap water is respectively paved;
(3) Culturing in 16 deg.C dark incubator, and comparing the germination speed of wheat. The results show that 84 hours are required for the fly maggot protein nutrient solution to germinate wheat, 90 hours are required for the casein nutrient solution to germinate wheat, and 96 hours are required for the tap water to germinate wheat. After the cultivation is continued, the wheat is not easy to separate, and the wheat is not beneficial to the fermentation experiment of the soy sauce.
example 2
Preparation of wheat soy sauce
1. Preparation of wheat seed koji
(1) Uniformly mixing 100g of bran with 120g of water to prepare a mixed culture medium;
(2) The medium was dispensed into 500mL Erlenmeyer flasks at 40g per flask. Sterilizing with rotary pressure steamer to obtain starter culture medium;
(3) Inoculating Aspergillus oryzae spore with 3 rings per bottle, mixing, and performing accumulation culture at 30 deg.C;
(4) After 16h, white colonies appear on the surface of the culture medium, shaking the flask, and continuously culturing at 30 ℃;
(5) after 8h, the culture medium is completely spread white, and the mixture is shaken and cultured at 30 ℃;
(6) after 12h, the culture medium is yellow-green, and the culture is carried out at the temperature of 30 ℃ until the culture medium is completely green;
(7) The culture medium is packed in kraft paper bag, sealed and dried at 50 deg.C to obtain the mother starter.
2. preparation of wheat Daqu
(1) soybean: wheat: water 5: 5: 12, preparing a wheat yeast culture medium, sterilizing by using a rotary pressure steamer, inoculating the seed starter (the inoculation amount is 3 per mill), stacking and culturing at 28-32 ℃, spreading white on the surface, turning over the yeast and continuing culturing until the yeast is yellow green, thus preparing the wheat yeast;
(2) Adding saline water, Daqu: and (3) fermenting the salt solution (18-22 Baume degrees) at 1: 2-4 at 28-32 ℃ for 6 months to obtain the wheat soy sauce.
Example 3
Preparation of germinated Soybean Soy sauce
1. Preparing a soybean nutrient solution: grinding fly maggot into powder, dissolving with 10 times of distilled water, treating with ultrasonic wave for 10min, centrifuging at 10000 Xg for 10min, and collecting supernatant. Adding 10 times of tap water, mixing, autoclaving at 115 deg.C for 15min, and cooling to room temperature to obtain the final product.
2. Preparation of germinated soybeans
(1) washing semen glycines with tap water;
(2) Soaking the nutrient solution in the absorbent paper, spreading the nutrient solution on the bottom of the tray, spreading a layer of wheat, and spreading the absorbent paper soaked with the nutrient solution;
(3) culturing in 16 deg.C dark incubator for 66 hr to sprout (growing bean sprout) to obtain growing bean sprout.
3. preparation of bean sprout mother starter
(1) Uniformly mixing 100g of bran with 120g of deionized water to prepare a mixed culture medium;
(2) the medium was dispensed into 500mL Erlenmeyer flasks at 40g per flask. Sterilizing with rotary pressure steamer to obtain starter culture medium;
(3) Inoculating Aspergillus oryzae spore with 3 rings per bottle, mixing, and performing accumulation culture at 30 deg.C;
(4) After about 16h, white colonies appear on the surface of the culture medium, shaking the flask, and continuing to culture at 30 ℃;
(5) After about 8h, the culture medium is completely spread white, shaken and cultured at 30 ℃;
(6) After about 12h, the culture medium is yellow-green, and is cultured at 30 ℃ until the culture medium is completely green;
(7) The culture medium is packed in kraft paper bag, sealed and dried at 50 deg.C to obtain the mother starter.
4. Preparation of bean sprout yeast
(1) treating long bean sprouts: placing the long bean sprouts in a 50 ℃ oven for 6-8 hours until the moisture is about 8%;
(2) Wheat: growing bean sprouts: water 5: 5: 12, preparing a culture medium of the soybean sprout Daqu, sterilizing by using a rotary pressure steamer, inoculating the seed starter (the inoculation amount is 3 per mill), accumulating and culturing at 28-32 ℃, spreading white on the surface, turning over the yeast and continuing culturing until the seed starter is yellow green, thus preparing the soybean sprout Daqu.
(2) Adding saline water, Daqu: and (3) fermenting the soybean sprout soy sauce with saline water (18-22 Baume degrees) at the ratio of 1: 2-4 at 28-32 ℃ for 6 months to obtain the soybean sprout soy sauce.
example 4
Preparation of germinated wheat soy sauce
1. preparing a germinated wheat nutrient solution: grinding fly maggot into powder, dissolving with 10 times of distilled water, treating with ultrasonic wave for 10min, centrifuging at 10000 Xg for 10min, and collecting supernatant. Adding 10 times of tap water, mixing, autoclaving at 115 deg.C for 15min, and cooling to room temperature to obtain the final product.
2. Preparation of germinated wheat
(1) washing wheat with tap water;
(2) Soaking the nutrient solution in the absorbent paper, spreading the nutrient solution on the bottom of the tray, spreading a layer of wheat, and spreading the absorbent paper soaked with the nutrient solution;
(3) Culturing in 16 deg.C dark incubator for 36 hr to sprout short malt about 0.5cm, 60 hr to sprout medium malt about 1.0cm, and 84 hr to sprout long malt about 1.8 cm.
3. Preparation of germinated wheat seed koji
(1) Uniformly mixing 100g of bran with 120g of deionized water to prepare a mixed culture medium;
(2) The medium was dispensed into 500mL Erlenmeyer flasks at 40g per flask. Sterilizing with rotary pressure steamer to obtain starter culture medium;
(3) inoculating Aspergillus oryzae spore with 3 rings per bottle, mixing, and performing accumulation culture at 30 deg.C;
(4) After about 16h, white colonies appear on the surface of the culture medium, shaking the flask, and continuing to culture at 30 ℃;
(5) After about 8h, the culture medium is completely spread white, shaken and cultured at 30 ℃;
(6) after about 12h, the culture medium is yellow-green, and is cultured at 30 ℃ until the culture medium is completely green;
(7) The culture medium is packed in kraft paper bag, sealed and dried at 50 deg.C to obtain the mother starter.
4. Preparation of germinated wheat Daqu
(1) Soybean: germinating wheat: water 5: 6: 11, preparing a germinated wheat Daqu culture medium, sterilizing by using a rotary pressure steamer, inoculating the seed starter (the inoculation amount is 3 per mill), stacking and culturing at 28-32 ℃, spreading white on the surface, turning over the yeast and continuing culturing until the seed starter is yellow green, thus preparing the germinated wheat Daqu.
(2) Adding saline water, Daqu: and (3) fermenting the soy sauce with saline water (18-22 Baume degrees) at the ratio of 1: 2-4 at 28-32 ℃ for 6 months to obtain the soy sauce.
5. and (3) measuring the content of amino acid nitrogen: the content of amino acid nitrogen in the soy sauce is measured and calculated according to the method in the national standard of soy sauce of GB 2717-2018. The results of measuring the content of amino acid nitrogen in the soy sauce prepared in examples 1 to 4 of the present invention are shown in Table 1.
TABLE 1 amino acid nitrogen content of various brewed Soys
As is clear from Table 1, the amino acid nitrogen content of the long malt soy sauce was 1.2695g/100mL, which was 54.2%, 22.8%, 40.9% and 25.9% higher than those of the non-germinated soy sauce, the long bean sprout soy sauce, the short malt soy sauce and the medium malt soy sauce, respectively.
The results of measuring the content of soluble salt-free solids in the soy sauce prepared in examples 1 to 4 of the present invention are shown in Table 2.
TABLE 2 soluble salt-free solid content of different brewed Soys
as is clear from Table 2, the soluble salt-free solid content of the long malt soy sauce was 18.98g/100mL, which was 16.23%, 2.87%, 1.44% and 0.85% higher than that of the unmalted soy sauce, long bean sprout soy sauce, short malt soy sauce and medium malt soy sauce, respectively
The total nitrogen content was measured and calculated by the kjeldahl method, and the measurement results of the total nitrogen content in the soy sauce prepared in examples 1 to 4 of the present invention are shown in table 3.
TABLE 3 Total nitrogen content of different brewed Soys
as is clear from Table 3, the total nitrogen content of the long malt soy sauce was 1.938g/100mL, which was 19.2%, 12.33%, 6.4% and 4.6% higher than those of the non-germinated soy sauce, the long bean sprout soy sauce, the short malt soy sauce and the medium malt soy sauce, respectively.
The measurement and calculation results of the polyphenol content (sample diluted 100 times) in the soy sauce prepared in the examples 1 to 4 of the present invention are shown in table 4.
TABLE 4 Total phenol content of different brewed Soys
as is clear from Table 4, the polyphenol content of the long malt soy sauce was 0.42g/100mL, which was 20%, 7.69%, 17.89%, and 9.64% higher than that of the non-germinated soy sauce, the long bean sprout soy sauce, the short malt soy sauce, and the medium malt soy sauce, respectively.
The results of measurement and calculation of DPPH radical scavenging ability (%) (sample diluted 100 times) in the soy sauce prepared in examples 1 to 4 of the present invention are shown in Table 5.
TABLE 5 free radical scavenging Capacity of different brewed Soys
as is clear from Table 5, the DPPH radical scavenging ability of the long malt soy sauce was 61.36%, which was 40.7%, 24.31%, 0.2% and 5.42% higher than that of the non-germinated soy sauce, the long bean sprout soy sauce, the short malt soy sauce and the medium malt soy sauce, respectively.
The results of measurement and calculation of the content of gamma-aminobutyric acid (sample diluted 100 times) in the soy sauce prepared in examples 1 to 4 of the present invention are shown in Table 6.
TABLE 6 content of gamma-aminobutyric acid for various brewed sauces
The results of measuring the taste of the soy sauce prepared in examples 2 and 4 of the present invention are shown in Table 7.
TABLE 7 flavor content of different brewed Soys
Weighing 4g of sauce mash by HS-SPME respectively, adding 2-octanol serving as an internal standard into an extraction bottle, placing the extraction bottle into a rotor, immediately sealing the extraction bottle, placing the extraction bottle on a magnetic stirrer, setting the speed at 600r/min, and balancing the extraction bottle in a water bath at 60 ℃ for 15 min. Inserting the sample injector with SPME extraction head into extraction flask, extracting at 60 deg.C for 30min, and resolving at 250 deg.C for 15 min. The new extraction head was aged at 250 ℃ for 30min before use. GC-MS analysis conditions: GC: column box temperature 80.0 ℃, injection port temperature: 300.0 ℃, sample injection mode: shunting, sampling time: 1.00min, He as carrier gas. The flavor peak of germinated wheat soy sauce (long malt soy sauce) is shown in FIG. 1.
The analysis of the flavor substance of the sprouted wheat soy (long malt soy) is shown in Table 8.
TABLE 8 analysis of germinated wheat soy sauce flavor substance test results
As can be seen from table 7 showing the results of the analysis of the flavor and taste of germinated wheat soy sauce, the soy sauce contains 8.76%, 9.46%, 9.20%, and 20.01% of acids and sugars: 20.32%, 20.84%, 37.57%, 52.10%, and the relative contents of acids and saccharides in the long malt soy sauce are higher than those in the wheat soy sauce, the short malt soy sauce, the medium malt soy sauce and the long malt soy sauce, so that the taste is effectively improved.
In the long-malt soy sauce, flavor substances not detected in other soy sauce, such as fumaric acid, gluconic acid, a-D-galactofuranose, arabinose and the like, were detected in the long-malt soy sauce, but not in the other soy sauce. After the data is checked and read: fumaric acid as food additive, sour agent, is used for refreshing beverage, fruit candy, jelly, ice cream, etc., and is mostly used in combination with citric acid as sour agent; can be used as sour agent. Used for flavoring cold beverage and vinegar and in bread industry; arabinose is often used as a sweetener and a nutrient supplement.
as can be seen from Table 8, gas chromatography-mass spectrometry (GC-MS) identified 139 volatile compounds together, wherein the main volatile compounds of the long malt soy sauce are alcohols (73.66%), esters (14.09%), acids (3.99%) and aldehydes (3.82%), analysis of medium malt soy sauce mainly comprising alcohol (73.43%), esters (15.94%), acids (3.38%), aldehydes (3.18%), short malt soy sauce mainly comprising alcohol (59.04%), esters (31.20%), acids (2.38%), aldehydes (2.99%), wheat soy sauce mainly comprising alcohol (19.86%), esters (37.75%), acids (1.67%), and aldehydes (3.25%) shows that long malt soy sauce is rich in volatile substances, especially alcohol has a high content ratio, however, the alcohol substances of the short malt and wheat soy sauce only reach 59.04 percent and 19.86 percent, so the alcohol substance content of the long malt and medium malt soy sauce is obviously improved.
Ester substances, such as propyl acetate and phenethyl acetate, which are not detected by other soy sauce can be detected in the long malt soy sauce, and a large amount of data can be found through examination: propyl acetate has a slight fruit aroma. After being diluted, the pear-like fragrance is formed. Natural products are found in bananas; a tomato; a compound basin, etc. The GB2760-86 in China stipulates that the edible spices are allowed to be used. The phenethyl acetate is used for preparing perfumed soap and daily cosmetic essence and can be used as a substitute of methyl heptynoate; it is commonly used for blending essence such as rose, orange flower, violet, tuberose, wild rose, etc., and fruity essence; it is also used for baking food, pudding, and sweet sauce. The high alcohol content of the long-malt soy sauce, such as the high content of 2, 3-butanediol detected in the long-malt soy sauce, is an important synthetic spice. The aldehydes also play an important role in the flavor of soy sauce, and for example, 2-methylbutyraldehyde is detected only in medium malt and long malt and is also an important flavor substance.
Example 5
the soy sauce microbial diversity is analyzed by adopting a 16SrDNA sequencing technology:
Extracting genome DNA of a sample by adopting a CTAB (cetyl trimethyl ammonium bromide) or SDS (sodium dodecyl sulfate) method, constructing a Library by using an Ion Plus Fragment Library Kit 48rxns Library construction Kit of a Thermofisher company, and performing on-machine sequencing by using Ion S5TMXL of the Thermofisher after the constructed Library is qualified through Qubit quantification and Library detection. Cutadapt (V1.9.1, http:// cutapt. readthetadocs. io/en/stable /) is used for carrying out low-quality partial shearing on Reads, then each sample data is split from the obtained Reads according to Barcode, Barcode and primer sequence are cut off to obtain the initial data (Raw Reads), the Reads obtained after the initial quality control of Raw data (Raw Reads) is carried out the treatment of removing chimera sequences are required, the Reads sequences are compared with a species annotation database through (htps:// githu. com/torogenes/search /) to detect chimera sequences, and finally the chimera sequences are removed to obtain the final effective data (CleanReads).
FIG. 2 is a bacterial diversity distribution diagram of germinated soybean soy sauce and germinated wheat soy sauce in the practice of the present invention, and species relative abundance analysis of subordinate horizontal bacterial flora shows that the bacillus in the short malt, the medium malt and the long malt is obviously higher than that in the wheat fermented soy sauce without germination treatment, the bacillus is the dominant microbial population of soil and plant micro-ecology, and has strong stress resistance and antibacterial and disease-preventing effects, and many natural isolates with good properties have been successfully applied to biological control of plant diseases. Linfuji et al also demonstrated that the Bacillus subtilis S9 strain has the potential to promote the control of plant diseases caused by phytopathogenic fungi when mixed with other antagonistic fungi. Meanwhile, the number of the oligooxydomonas in the soy sauce fermented after the germination treatment is remarkably reduced, and the oligooxydomonas is an important conditional pathogen, is usually inhabited in patients suffering from various basic diseases and using broad-spectrum antibiotics, and has wide drug resistance to common antibiotics. Species relative abundance analysis of subordinate horizontal flora also shows that the germinated wheat soy sauce is more beneficial to human health.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (8)
1. A preparation method of germinated wheat soy sauce is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
Preparing a wheat germination nutrient solution: grinding fly maggot into powder, dissolving in 10 times of distilled water, ultrasonic treating for 10min, centrifuging at 10000 Xg for 10min, collecting supernatant, adding 10 times of tap water, mixing, sterilizing at 115 deg.C under high pressure for 15min, and cooling to room temperature to obtain nutritional liquid;
Wheat germination treatment: washing wheat with tap water, soaking for 2-3 h for later use, paving a layer of wheat on the bottom of a tray by soaking a nutrient solution with absorbent paper, paving the absorbent paper soaked with the nutrient solution, placing the wheat in a dark incubator at 16 ℃, and culturing for 80-84 h to obtain germinated long wheat;
Preparing a seed starter: bran and water are used as raw materials, and the weight ratio of bran to water is 5: 6, uniformly mixing, sterilizing at 121 ℃ for 20min, cooling, inoculating aspergillus oryzae spores, stacking and culturing at 28-32 ℃ for 12-15 h, uniformly turning after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until a starter culture medium is completely white, turning the starter for the second time, spreading and culturing until the culture medium is green, the spores are mature, and drying at 50 ℃ for 6-8 h to prepare the starter;
Preparing the Daqu: mixing germinated long wheat, soybean and water in a mass ratio of 6:5:11 to prepare a Daqu culture medium, sterilizing, inoculating the Daqu starter, stacking and culturing at 30 ℃ for 12-15 h, uniformly turning over after white spots appear on the surface, spreading, continuously culturing at 28-32 ℃ for 8h until the culture medium is completely white, turning over the Daqu for the second time, and spreading and culturing until the culture medium is green to prepare the Daqu starter;
Fermenting with saline water: adding the yeast into saline water according to the proportion of 1: 2-4, fermenting for 5-6 months at 28-32 ℃, and squeezing to obtain the germinated wheat soy sauce.
2. The method for producing a sprouted wheat soy sauce according to claim 1, wherein: and placing the wheat in a dark incubator at 16 ℃ for culturing for 80-84 h to obtain the germinated long wheat, wherein the culturing time is 84 h.
3. The method for producing a sprouted wheat soy sauce according to claim 1, wherein: the preparation of the Daqu is characterized in that the Daqu culture medium is prepared by mixing germinated wheat, soybean and water in a mass ratio of 6:5:11, and the Daqu culture medium is prepared by mixing germinated wheat, soybean and water in a mass ratio of 6:5: 11.
4. the method for producing a sprouted wheat soy sauce according to claim 1, wherein: and (3) preparing the yeast for making hard liquor, wherein the seed starter is inoculated, and the inoculation amount of the seed starter is 3 per mill.
5. The method for producing a sprouted wheat soy sauce according to claim 1, wherein: and fermenting the saline water, wherein the mass ratio of the Daqu to the saline water is 1: 2-4.
6. The method for producing a sprouted wheat soy sauce according to claim 5, wherein: and fermenting the saline water, wherein the Baume degree of the saline water is 18-22.
7. The method for producing a sprouted wheat soy sauce according to claim 1, wherein: and fermenting with saline water, wherein the fermentation temperature is 30 ℃, and the fermentation time is 6 months.
8. The sprouted wheat soy sauce produced by the method for producing a sprouted wheat soy sauce according to any one of claims 1 to 7, comprising: the germinated wheat soy sauce has the gamma-aminobutyric acid content 2-3 times higher than that of non-germinated soy sauce, the amino acid nitrogen content of 1.269g/100mL higher than that of the non-germinated soy sauce by 54.2%, the polyphenol content of 0.42g/100mL higher than that of the non-germinated soy sauce by 20%, the DPPH free radical scavenging capacity of 61.36% and the DPPH free radical scavenging capacity of 40.7% higher than that of the non-germinated soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910956829.1A CN110547441B (en) | 2019-10-10 | 2019-10-10 | Preparation method of germinated wheat soy sauce and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910956829.1A CN110547441B (en) | 2019-10-10 | 2019-10-10 | Preparation method of germinated wheat soy sauce and product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110547441A true CN110547441A (en) | 2019-12-10 |
| CN110547441B CN110547441B (en) | 2022-06-14 |
Family
ID=68742496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910956829.1A Active CN110547441B (en) | 2019-10-10 | 2019-10-10 | Preparation method of germinated wheat soy sauce and product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110547441B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113311076A (en) * | 2021-07-02 | 2021-08-27 | 上海应用技术大学 | Method for rapidly distinguishing different varieties of rice based on aldehyde compounds |
| CN113647603A (en) * | 2021-07-30 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | High-fresh soy sauce and brewing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555689A (en) * | 2013-11-15 | 2014-02-05 | 长沙理工大学 | Comprehensive utilization method of wheat germination product |
| CN105077169A (en) * | 2015-08-27 | 2015-11-25 | 河北大学 | Health soybean sauce rich in soybean polysaccharide and making method thereof |
| CN105105084A (en) * | 2015-05-29 | 2015-12-02 | 江南大学 | Preparation method for sweet osmanthus soy rich in pyrazine substances and sweet osmanthus soy |
-
2019
- 2019-10-10 CN CN201910956829.1A patent/CN110547441B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555689A (en) * | 2013-11-15 | 2014-02-05 | 长沙理工大学 | Comprehensive utilization method of wheat germination product |
| CN105105084A (en) * | 2015-05-29 | 2015-12-02 | 江南大学 | Preparation method for sweet osmanthus soy rich in pyrazine substances and sweet osmanthus soy |
| CN105077169A (en) * | 2015-08-27 | 2015-11-25 | 河北大学 | Health soybean sauce rich in soybean polysaccharide and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113311076A (en) * | 2021-07-02 | 2021-08-27 | 上海应用技术大学 | Method for rapidly distinguishing different varieties of rice based on aldehyde compounds |
| CN113647603A (en) * | 2021-07-30 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | High-fresh soy sauce and brewing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110547441B (en) | 2022-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ashenafi | A review on the microbiology of indigenous fermented foods and beverages of Ethiopia | |
| KR101439521B1 (en) | Rice wine made from Sorghum and A method of making the same | |
| CN110547441B (en) | Preparation method of germinated wheat soy sauce and product | |
| CN108251265A (en) | A kind of brewing method of lipid-loweringing vinegar | |
| KR101246450B1 (en) | A manufacturing method of soybean paste and soybean souce | |
| CN106343519A (en) | Convenient fermented wasabi soy preparing technology | |
| KR101509930B1 (en) | red pepper paste manufacturing method utilizing garlic stems fermented liquor | |
| KR101923571B1 (en) | Method for Preparing Shindari Using an Extract of Korean Dendropanax | |
| KR102073393B1 (en) | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt | |
| KR102327656B1 (en) | Fermented Rubus crataegifolius and seasoning meat manufacturing method using thereof | |
| KR101903633B1 (en) | Method for producing fermented Allium hookeri using blueberry solution fermented by lactic acid bacteria | |
| KR20090129277A (en) | Laver containing green tea and manufacturing method thereof | |
| KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
| KR102487459B1 (en) | Manufacturing method of health food having antioxidant activity containing fermented polygonum multiflorum complex extracts and the health food having antioxidant activity thereby | |
| KR20160026171A (en) | Method for producing Makgeolli using Passion fruit | |
| KR100908222B1 (en) | Manufacturing method of soybean paste and soybean sauce | |
| KR20130086328A (en) | Rice wine made from sorghum and a method of making the same | |
| KR100457354B1 (en) | Soy bean paste with good storage stability and flavor, and preparation method for the same | |
| KR101347465B1 (en) | A medium composition of edible mushroom containing pine mushroom flavor and a method of cultivation | |
| CN107373596B (en) | Glutinous rice spice and preparation method thereof | |
| KR101340680B1 (en) | Kiwi Red Pepper Paste and Making Method Thereof | |
| KR101086000B1 (en) | Aged Black Garlic Gochujang and method for making thereof | |
| KR20150100371A (en) | Manufacturing method of fermented vinegar using schizandra chinensis | |
| KR101515624B1 (en) | manufacturing method for fermented soybeans improved flavor | |
| KR20160050469A (en) | Manufacturing method of pill-type cheonggukjang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |