Study On Quality Control Of Soybean Bean Under The Condition Of Industrialization And Technology Of Roughing

A soybean paste is one of Heilongjiang Province well-known soybean paste brands, which uses artificial inoculation koji and rapid fermentation temperature control and other modern technologies. Comparing with the traditional process, it has controllable quality, guaranteed flavor and significant benefits to enhance the good functioning of status. However, due to differences in the level of workers to operate and the low level of quality control personnel theoretical reason, which cause the issues that process control is not enough, or quality of soybean paste or soybean paste do not reach standard. Therefore, it is particularly important to use modern analysis and the biotechnology model in soybean paste production, quality control and management. Research was monitored industrial production conditions of Baoquan soybean paste koji fermentation, packaged technology and packed up products. And do comprehensive evaluation of koji process characteristics, which change the contents of the fermentation process, packaged technology affect the health situation and finished sauce quality control; adopt Zygosaccharomyces rouxii to increase soybean paste flavoring by artificial, determine its synergistic effect with a view to under factory conditions soybean paste production process and product quality control basis.(1) Monitoring the process of making koji of soybean paste under production conditions. Experimental monitored soybean paste koji neutral protease, amylase, glutaminase activity and the changes of bend pond temperature. The results showed that the low and high temperature effect soybean paste koji activity significantly, koji operating temperature between 30-35 ℃ when several activity significantly enhanced; koji temperature and time can be synergistic activity and enhance quality, namely in higher temperatures shorten koji time. It is feasible to improve production efficiency and quality assurance into koji.(2) Monitored fermentation Process and analysis the quality under factory conditions. Fermented soybean paste, respectively, to monitor sub-temperature condition, soybean paste fermentation process total acid, total ester, amino nitrogen content and quality change from the 7 d, 14 d, 21 d and 28 d. The results showed that the total acid soybean paste showed a gradual upward trend, especially 14 d-21 d the rising significantly. Trends sauce mash overall total ester showed a gradual upward trend in the total ester and content in the late fermentation increased significantly. Amino nitrogen content in the pre-fermentation rose more obvious, but in later it changes slowly. Total sugar and reducing sugar content decreased gradually; the early and mid fermentation process to generate free amino acids was significantly higher than the post-fermentation. As fermentation progresses, soybean paste aroma and flavor significantly enhanced.(3) Monitored and analysis of quality of the finished sauce conventional indicators under industrial production conditions. In the finished sauce samples were monitored each month and year, the salt content in the range of 10.48-10.69%, which reach quality standards specified in the enterprise; four months of the finished sauce moisture content is 59.33-59.82%, the content between month is no significant difference(P> 0.05); amino nitrogen content is 0.69-0.80%, which means that in a different month there is a certain difference between the content; total acid content is 1.58-1.75%, which reach national standards brewing sauce; abnormal measured 2.5 kg commercial loading soybean paste total number of bacteria was 2.4 × 106 cfu/mL, soybean paste total number of bacteria in 120 g loaded to 5.8 × 106 cfu/m L, exceeding the national standard of the total number of bacteria, which should be strengthened commercial soybean paste in health management in case secondary pollution.(4) Appling Zygosaccharomyces rouxii in aroma of soybean paste. On the basis of sample experiments optimize the role of Zygosaccharomyces rouxii soybean paste flavoring process parameters. The results showed when soybean paste sauce mash fermentation section in 7d access Zygosaccharomyces rouxii, which could significantly increase the content of nitrogen and amino acid esters. When inoculum was 2.0 × 106 cells· g-1, the total acid content is 2.96 g/100 g, sensory evaluation and analysis spss aroma components showed using Zygosaccharomyces rouxii inoculation soybean paste flavor greatly improved.