Study On Preparation Of High Salt And Dilute Soy Sauce From Bean Sprouts And Its Nutritional Characteristics

In this paper,the brewing soy sauce was produced by using the bean sprouts as the raw material.First,the change trend of nutrients in the process of soybean germination was studied,which is to explore the nutritional characteristics of bean sprouts and choose the best raw materials,Second the different germination days of bean sprouts were used to brew soy sauce with the method of high salt diluted soy sauce fermentation process.And the amino acid nitrogen and other quality was as indicators to evaluate the feasibility of brewing soy sauce with bean sprouts;Third the free amino acid composition and molecular weight distribution of peptide detection products was determined to explore the influence mechanism of enzymes in soy sauce fermentation and bean sprouts produced in the process of fermentation process with soybean,bean sprouts,respectively.And the conclusions are as follows:During Soybean sprouts germination,the content of sucrose and stachyose was decreased,and that of fructose was increased gradually,while the content of raffinose content decreased.The moisture content of bean sprouts was increased significantly in the 4 days of germination,as the steady trend after 4 days.Dry bean protein content,amino nitrogen and other indicators in fourth days as the peak explained that day-4-germination soybean sprouts physiology and nutrition level was good.Nitrogen and amino nitrogen content on soy sauce of bean sprouts as raw material fermentation in the early stage of the fermentation speed is larger,total nitrogen and amino nitrogen content of soy sauce was significantly higher than that of control(P<0.05);fermented soy sauce for 60 days,4 days of germination of bean sprouts as raw material in flavor peptide ratio as high as 85%,compared to the soybean sauce raw materials increased by 10%.The ratio of free amino acids to sweeteners and bitterness in soy sauce was improved with bean sprouts,also the content of free amino acids in fresh flavors was improved.The content of polysaccharide and reducing sugar in soybean sprout soy sauce was significantly higher than that of soybean soy sauce(P<0.05).Soy sauce fermentation with bean sprouts can improve the taste and sweetness of the soy sauce and reduce the bitter taste.Inactivation treatment has little effect on soybean sauce fermentation early fermentation speed,but significantly influence pre-fermentation soy sauce fermentation raw sprouts rate,enzyme activity is conducive to the early stage of the fermentation of raw materials containing increased amino acid nitrogen content,enhance the speed of fermentation;yeast extraction additives can make soy sauce with a higher nitrogen content the amino acid nitrogen in the early stage of fermentation and improve speed.The addition of bean sprouts and yeast extract is beneficial to maintain amino acid nitrogen content in the later stage of fermentation.