[关键词]
[摘要]
目的 优化淡豆豉的发酵炮制工艺,明确再闷过程是淡豆豉发酵炮制中不可缺少的重要环节。方法 按《中国药典》2010年版制法结合古法炮制,以总异黄酮及大豆苷元和染料木素质量分数为考察指标,结合成品性状(色泽、气味、皱缩程度以及断面和硬度)为感官指标,优化炮制过程中再闷前(包括蒸煮时间、发酵温度、发酵时间)和再闷过程(包括再闷温度、再闷时间)的炮制工艺参数。结果 优化的炮制工艺为黑大豆在吸尽药液后蒸煮1.5 h,(30±2)℃条件下发酵6~8 d至黄衣上遍;洗去黄衣后,置于容器内,用水密封,进入再闷过程:置于温度为(30±2)℃的培养箱内再闷12~15 d。再闷期间每3天倒出,翻动,稍晾干,反复4~5次,最后略蒸,干燥。经过再闷的淡豆豉其品质较未经再闷过程的淡豆豉具有明显优势,其成品具有芳香气味,色泽光亮,质地柔软,断面为棕黑色,表皮皱缩;总异黄酮及大豆苷元和染料木素质量分数也达到最高值。结论 再闷过程是淡豆豉发酵炮制中不可缺少的重要环节,是影响淡豆豉主要化学成分量和成品性状改变的关键因素,优化后的淡豆豉炮制工艺将为指导淡豆豉规范化生产、研究淡豆豉的发酵炮制机制奠定基础。
[Key word]
[Abstract]
Objective To optimize the fermentation processing technology for fermented soybeans, and to identify that the secondary fermentation process is an important link in fermentation processing of fermented soybeans. Methods According to Chinese Pharmacopoeia 2010, combined with the ancient way to produce fermented soybeans, the contents of total isoflavones, daidzein, and genistein were as chemical indexes, the finished product properties (color, smell, degree of shrinkage, cross section, and hardness) were as organoleptic quality indexes, and the processing parameters before and within the secondary fermentation process, including cooking time, fermentation temperature, fermentation time, secondary fermentation temperature and time were optimized. Results The optimal processing technology was as follows: soybeans were boiled for 1.5 h after absorbing drug juice, and then fermented for 6—8 d at (30 ± 2) ℃ until yellow cladding. After washing off yellow cladding, soybeans were placed in the container, sealed using water, and put into secondary fermentation process. The container was in secondary fermentation for 12—15 d at (30 ± 2) ℃. During the period of secondary fermentation, the soybeans were poured out every 3 d with stiring and slightly drying for four to five times, and at last was slightly steamed and dryed. The quality of fermented soybeans after secondary fermentation had more obvious advantage than that without secondary fermentation. The finished product had aromatic odor with light color and grain soft. The cross section color was brownish black and hand skin shrivel. The contents of total-isoflavones, daidzein, and genistein were at the highest value. Conclusion The secondary fermentation process is an important link in fermentation processing of fermented soybeans and the key factor to affect the change of main chemical composition content and the finished product properties of fermented soybeans. The fermentation processing technology of fermented soybeans after optimization would lay the foundation of the regulation of production and the research of fermentation processing mechanism.
[中图分类号]
[基金项目]
江西省教育厅科学技术研究项目(GJJ13615);江西中医药大学校级研究生创新专项资金项目(JZYC12C02)