阅读说明：本技术 一种发芽小麦酱油的制备方法和产品 (Preparation method of germinated wheat soy sauce and product ) 是由 赵国忠 李晶晶 王新宇 姚云平 庞倩婵 陈文� 孔宇 王汝华 韩冉 于 2019-10-10 设计创作，主要内容包括：本发明公开了一种发芽小麦酱油的制备方法和产品,包括,小麦发芽营养液制备：将蝇蛆研磨成粉,10倍质量的蒸馏水溶解,超声波处理,离心10min,取上清液,再加10倍质量的自来水混匀,115℃,高压灭菌15min,凉至室温,即得营养液；小麦发芽处理：小麦用自来水洗干净,浸泡2～3h备用,吸水纸浸湿营养液铺于浅盘底部,平铺小麦一层,再铺浸湿营养液的吸水纸,放置于16℃黑暗的培养箱中,培养80～84h后即得发芽长小麦；种曲的制备、大曲的制备、盐水发酵后,压榨制得发芽小麦酱油。本发明提供一种发芽小麦酱油的制备方法,制得的长麦芽酱油比豆芽酱油制作方便,简单,制得的酱油具有良好风味且具有保健功效。(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.)

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.

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.