Biogenic Amines In Different Process Of The Soy Sauce Fermentation Process Control Research

Soy sauce,the Chinese traditional condiments,had unique flavor and rich nutrition.Due to its raw materials for production of soy material,protein content was relatively high,in the long fermentation process to produce the harmful material such as biogenic amine,consequently made soy sauce was not safety factor.In take of biogenic amines are beneficial to the low-level human body cell normal physiological function,but too high content decreased the food flavor,seriously will produce different degrees of toxic to the human body.This study explored the process of high salt diluted state fermentation of soy sauce in the influence of different process on the biogenic amines generation,in order to improve soy sauce edible safety and security provides the basis for industry production.This experiment by using high performance liquid chromatography(HPLC)technique,random samples of soy sauce sold in supermarkets was the eight kinds of biogenic amine(serotonin,beta phenethylamine,cadaverine,putrescine,tyramine,histamine,and spermine,spermine)were measured and understand that there was a level of biogenic amines in the soy sauce,to confirm the necessity of the study.Research results showed that the commercial soy sauce biogenic amine content in different regions exists significant differences,the total content of biogenic amines was above 100 mg/L,and some samples was beyond the FDA proposed amount of biogenic amines in food 1000 mg/L or less.Show that it was necessary to study the influence factor for the formation of biogenic amines in soy sauce,as well as pH value,total acid,amino nitrogen,the relationship between the physical and chemical indicators of total content of biogenic amines in the soy sauce was lower than the limited range,to ensure that soy sauce production safety.By setting different process to carry on the preparation process of high salt diluted state fermentation of soy sauce,the determination of number of spores,determine the kind of quality,a piece of aspergillus oryzae spores quantity can meet the industrial production of kinds of curved spore number 5 x 109 a/g.Determining the daqu protease activity,cellulose enzyme activity and saccharifying enzyme activity,to ensure normal late fermentation.Of high salt diluted state fermentation of soy sauce production process during daqu,Fried soybean meal of wheat proportion was 6:4 process protease activity in 42 h peak above 1700 u/g,ratio of 7:3 process protease activity in 36 h peak above 1800 u/g,which related to the amount of adding raw soybean meal.Different process of saccharifying enzyme and cellulose enzyme activity were in 36 h peak 1900 u/g respectively,more than 1 100 u/g.During the fermentation of soy sauce mash biogenic amine content and physical and chemical indicators for monitoring,fermentation was completed,the soy sauce flavor substances determined.Different salt content in the fermentation process on the biogenic amine content could be concluded that the influence of biogenic amine overall trend of 20%<18%<16%group.Under different temperature,high salt diluted state fermentation of soy sauce on the differences between the physical and chemical indicators,the lower the temperature,pH value of total acid after stabilizing was lower,and the higher the amino acid nitrogen,total nitrogen,total biogenic amines present 20℃<25℃<30℃ group.To change the raw material in the fermentation process of amino acid nitrogen and total nitrogen content of soybean meal group was higher than soybean,soybean meal group was higher than soybean and biogenic amine total.Add yeast T and S yeast group total biogenic amine higher than the blank control group,suggested that yeast added can affect the total biogenic amines generated content,but the mechanism needs further research.Change under the condition of different flavor substance content determination results show that adding S yeast alcohol relative content higher than the blank group,add T yeast lipid relative content higher than the blank group,the changes in salt content,raw material,the group of high salt diluted state fermentation temperature flavor of soy sauce products rich in goods,did not change the quality of soy sauce products.