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Research On Brewing Soy Sauce Technology From Distiller's Grains

Posted on:2017-07-17Degree:MasterType:Thesis
Country:ChinaCandidate:Z L WenFull Text:PDF
GTID:2511304856478294Subject:Microbiology
Abstract/Summary:PDF Full Text Request
Vinasses are rich in protein and dietary fiber,and have wide sources.But at present,most vinasses were used as animal feed or exhausted directly,there are problems such as low efficiency,resource-wasting and environmental pollution.Therefore,it is time to search for a rational approach to use vinasse.Brewing soy sauce requires a lot of plant protein raw materials.Enterprises use soybeans or soybean meal to make soy sauce mostly.Due to high demand for soybean,and its production has been declined year by year,so the price of soybean has been increased,resulting in poor-quality soy sauce on the market from time to time.Based on the actual production,brewing soy sauce using vinasses instead of soybean meal,not only alleviate the shortage of the resources of soybean,but also reduce costs and waste,and for improving the added value of the vinasse products and realizing circular economy has some realistic significance.This experiment using Aspergillus oryzae Huniang 3.042,brewing technology of low-salt solid-state,using response surface method to optimize the best cond-itions for starter propagation that vinasse soybean meal as raw material,and the content is:vinasses replace soybean meal is 43.5%?water embellish is130%,steaming time is 30min,inoculum is 0.06%,koji temperature is 32°C,making time for 36.5 h.The Koji protease activity in this condition is(1362.35U/g±78.45U/g).By comparing the pure soybean meal,pure vinasse and vinassesoybean meal that the change of mixed protease and saccharifying enzyme activity in starter-making,and the amino acid composition and content finished koji,thinked with vinasse can replace part of soybean meal.By orthogonal design test,ensuring optimum fermentation conditions for soy sauce salt concentration is 10%,saline ratio is 1.5:1,fermentation temperature is 44?,and fermentation period is 60 days.Under the conditions,the content of amino acid nitrogen that consists in vinasse fermentation of soy sauce oil can reach1.12g/100m L.Protein utilization rate of 72.7%.Through analyzing the sensory evaluation of vinasses soy sauce oil,physical and chemical indexes and the main microbiological indicator.Sensory evaluation has met the hygienic standard for soy sauce GB 2717-2003.Main physical and chemical index of amino acid nitrogen,total nitrogen,soluble solids no salt,ammonium salt,total acid,afflatoxin B1,are all up to the national standard of brewing soy sauce GB 18186-2000and hygienic standard for soy sauce GB2717-2003.Coliform,Staphylococcus aureus,salmonella and other microbes are not checked out,meeting hygienic standard for soy sauce GB 2717-2003.By analayzing the main volatile flavor substances of vinasse soy sauce(first oil),pure soybean meal soy sauce and commercial soy sauce(super),concluded that the main volatile flavour substances in commercial soy sauce were detected in the vinasse soy sauce.Through the deteemination,the shelf-life of vinasse soy sauce is 147 days.Every 1m L soy sauce adds 100?g Nisin,the preservation period can be extended to 334 Days.
Keywords/Search Tags:vinasse, soy sauce, aspergillus oryzae, brewing technology of low-salt solid-state, amino acid nitrogen
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