Study Of The Change Rule Of Correlative Indexes And Processing Optimization In Ma Tian DouYou Making

Matian Douyou is a special seasoning produced by traditional workshops in hengyang and Chenzhou of Hunan province.The salt-free thick paste is used in restaurants instead of soy sauce,which is also known as salt-free solid soy sauce and has a long history of consumption.The product in the hunan,hunan its have a certain number of small workshops production enterprises,using mud bean as the raw material,after curing,the natural koji making,and the song,stacking fermentation,extraction,stewing and other technology has become a solid seasonings,amino acid nitrogen content more than 3.0%,with special aroma,in the use of entirely replace soy sauce.But small workshop family type production cannot form stable quality and regional characteristic brand.In this study,the changes of microbial and physical and chemical indexes in the production process of Matian Douyou were tracked and detected,and the pile-up fermentation and extraction processes were optimized to provide theoretical support for the industrial production of Matian Douyou.The research contents and results are as follows::1.High-throughput sequencing technology has been applied to the determination of Matian Douyou.production in the process of koji making 1 d,3 d,7 d(fermentation),stacking fermentation(1 d,3 d),two major phases of different time bacterial and fungal colony structure changes,the study found that:fermentation stage of koji making and piling bacterial diversity exists significant difference,but smaller difference between the fungal colonization.A total of 23 phyla and 31 genera of bacteria and 4 phyla and 31 genera of fungi were annotated.The dominant phyla of bacteria are Proteobacteria and Firmicutes,which occupy absolute dominance in relative abundance ratio and have great similarity in classification level of phyla.The dominant bacteria were Klebsiella,Bacillus and Petromyces.2.Tracking,tested the Matian Douyou production in the main stage of physical and chemical indicators of change,the study found:starter-making stage,decrease of water content of starter-making finish about 5 d moisture content down to just below the level of raw beans,lipase,amylase and protease activity has the varying degree rise,is one of the highest enzyme activity of lipase.From koji making to washing accumulation fermentation,to extraction and boiling to produce finished oil,the total acid and amino acid nitrogen content in addition to washing process slightly decreased boiling completed to reach the peak.The content of amino acid nitrogen increased rapidly by stacking fermentation,and the content of amino acid nitrogen reached 1.35%.The number of spores was between 10~5-10~7cfu/g,and the total number of spores increased gradually.The total number of microorganisms maintained at a relatively high level during the period of fermentation.With the progress of fermentation,the total number of fungi increased,the total number of bacteria decreased,and the total number of microorganisms decreased.3.The samples of towed beans from yumaofang food co.,LTD.,yongxing county,hunan province were collected and fermented at 45℃for 3d,6d,9d,12d and 15d during different fermentation periods.The contents of amino acid nitrogen,total acid,total sugar,reducing sugar and protein as well as the enzyme activities of bean green before and after mildew washing were measured.To further understand the changes of various physical and chemical indexes in the process of bulk fermentation,the contents of amino acid nitrogen and total acid of finished Matian Douyou obtained from different bulk fermentation time were compared with the data of tianwei douyou purchased from Yongxing Matian Factory in Chenzhou,Hunan.The results showed that,The contents of amino acid nitrogen,total acid,total sugar and other nutrients of towed soybean paste embryo reached a stable state after 9days of fermentation,and the content of amino acid nitrogen was high,and the physical and chemical indexes were close to those of douyou produced by enterprises.4.The extraction process was optimized with the yield of amino acid nitrogen as the target.The results showed that the optimum extraction process was as follows:water ratio of1:2.5,extraction time of 55 min,extraction temperature of 55℃,the extraction rate of amino acid nitrogen reached 71.54%,which reduced the loss of amino acid nitrogen in the leaching residue and improved the utilization rate of raw materials.Matian douyou production heritage,ancient natural fermentation,unique flavor,easy to use,from the perspective research does have a unique product features,but due to the extensive and natural fermentation process,needs to further enhance the level of process control and equipment level,stable product quality,improve product performance,the next step further analyzes the formation law of quality and broaden the scope of use,Contribute to rural revitalization.