Development And Researching Of Soy Sauce Of Pumpkin Seeds Cake

The pumpkin seeds cake was used to produce soy sauce as raw material which is the by-product of pumpkin seeds. It can not only make full use of resources, but also can enrich the types of spice to meet needs of people.Using pumpkin seeds cake, bran as raw material, koji-making by Aspergillus oryzae were studied in this paper. The optimal bacteria can be selected for koji. The effect of materiel rate, water content of materiel, koji-making time and mold additive rate on koji-making were studied. After that, the orthogonal test was designed. The conclusions were that:The optimum conditions of material rate was 6:4, material water content was 50%, koji-making time was 48h, mold additive rate was 4%, the neutral protease activity was 8765.89u/g, acidic protease activity was 484.05u/g, amino acid nitrogen content was 0.697g/100g, diastatic enzyme was 534.38u/g.By means of low salt solid sauce fermentation method, the effect of fermentation temperature, salt concentration, ratio of material and brine on fermentation were researched. Through the single-factor and orthogonal tests, the results were showed that koji was 50g, salt concentration was 13%, ratio of material and brine was 1:1.5, ten days for the primary fermentation temperature was 50?, the after days for the secondary fermentation temperature was 45?. On the condition, volume of the first oil was 115.8mL, amino acid nitrogen content was 0.555g/100mL; volume of the second oil was 80.4mL, amino acid nitrogen content was 0.250g/100mL; volume of the third oil was 51.3mL, amino acid nitrogen content was 0.088g/100mL; amino acid nitrogen generation rate was 45.89%.According to the GB 18186-2000, the fermentation liquid was Blended. The chemical and physical specifications were that amino acid nitrogen content was 0.856g/100mL, TN was 1.745g/100mL, the content of the soluble saltless solid was 21.230g/100mL, chloride content was 17.958g/100mL, total acid content was 0.897g/100mL. The fermentation liquid was bronzing, luster and delicious. the flavor of sauce and ester was rich.