Study And Optimization Of Processing Technology Fresh Miso Cephalostachyum

The test material applied a new soybean varieties, because the beans have a higher content than other soy protein, lower fat content, and the seed coat has a unique aroma, named Cephalostachyum fresh beans. Therefore, in order to make it as raw miso, can significantly improve its flavor, its aroma increases, so fresh miso Cephalostachyum development with good commercial value.This study Cephalostachyum fresh beans beans as raw material, through the study of the pretreatment of raw materials, with fresh fragrant delicious sauce paste tune of protease activity as an index, combining with the single factor tests and response surface analysis in the processing of raw materials before soaking time, soaking, cooking time and cooking temperature pressure influence on as song of protease activity, determine the optimum process parameters of raw material pretreatment; After the optimum raw material pretreatment process for the cooling of fresh fragrant delicious beans, with fresh fragrant delicious sauce paste piece of protease activity as an index, combined with the single factor tests and response surface analysis of aspergillus oryzae koji making technology of the inoculation quantity, starter-making temperature and starter-making time influence on into of the protease activity, determine the fresh fragrant delicious sauce koji making best process parameter; After the optimal conditions of as song, in combination with single factor test and orthogonal test analysis of fermentation conditions of salt water, brine concentration, fermentation time and fermentation temperature on the effect of amino nitrogen in the fresh fragrant delicious sauce, determine the optimal fermentation parameters; Finally through sensory index determination, such as the test of physical and chemical indexes and microbial indexes of quality evaluation.(1) In Cephalostachyum fresh beans as raw material, through single factor experiment and response surface analysis to determine the optimal material before the process parameters. Optimum conditions for the soaking time was 4.0h, soaking temperature was 35 ℃, cooking pressure 0.13MPa, the cooking time was 20min. Under these conditions, fresh Cephalostachyum miso sauce koji protease activity maximum 1298.85U/g.(2) In Cephalostachyum fresh beans as raw material, the best raw material pre-treatment process, combined with the single factor experiment and response surface analysis to determine the optimum process parameters koji. The optimum conditions for Aspergillus oryzae inoculum was 1.0% koji temperature 30 ℃, koji time 48h. Under these conditions, fresh Cephalostachyum miso sauce koji protease activity maximum 1442.32U/g.(3) In Cephalostachyum fresh beans as raw material, the best raw material pre-treatment process and optimum get the highest protease activity into song. Combined single factor test and orthogonal experiment, the optimum fermentation conditions were 1.25 times the dosage brine, brine concentration of 18%, fermentation temperature was 41 ℃, fermentation time was 22d, in this condition fresh miso Cephalostachyum amino nitrogen content was 1.80g/ 100g.(4)Combination by the best raw material pre-treatment process, the best technology and the best koji fermentation process to prepare Fresh Cephalostachyum miso. Through the sensory evaluation of fresh miso Cephalostachyum obtained fresh Cephalostachyum miso color was reddish-brown, bright shiny; Maotai rich; obviously sweet and salty flavor palatability; dilute thick moderate no foreign particles.(5)Fresh miso Cephalostachyum physicochemical index analysis, fresh miso Cephalostachyum during fermentation pH value showed a downward trend, showing an upward trend of the total acid. Cephalostachyum finished fresh miso pH of 6.10, total acid content was 0.79%. National standards require that the total acid less than 2.0%, to reach the national standard. Amino nitrogen content was 1.80g/100g, higher than the national standard 0.6g/100g. The moisture content of 45%. National standard moisture content less than 60% of the sauce, reached the national standard. The protein content was 8.21%,5.24% fat content, reducing sugar content of 3.5%. The salt content of 17.56%, the national standard sauce salt content of more than 12 percent to the national standard. Fresh Cephalostachyum miso volatile content of approximately 129 kinds, including 20 kinds of esters, alcohols 13 species,13 kinds of aldehydes, acids and 18 kinds,15 kinds of ketones,12 kinds of pyrazine, pyrrole,10 kinds of alkanes, other sulfur compounds, phenols total of 29 species.(6)Fresh Cephalostachyum miso were not detected microbial detection of E. coli, bacteria and aflatoxin, in line with national health standards.