Method for simultaneously reducing accumulation of citrulline and ethyl carbamate in fermented food

A technology of urethane and fermented food, applied in the preparation of vinegar, food science, preparation of alcoholic beverages, etc., to achieve the effects of stable effect, simple operation and obvious application prospect

Active Publication Date: 2021-07-16
JIUJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few methods for regulating the content of citrulline in fermented foods, mainly by adding strains that can metabolize citrulline or do not use arginine or accumulate citrulline into the fermentation broth.

Method used

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  • Method for simultaneously reducing accumulation of citrulline and ethyl carbamate in fermented food
  • Method for simultaneously reducing accumulation of citrulline and ethyl carbamate in fermented food
  • Method for simultaneously reducing accumulation of citrulline and ethyl carbamate in fermented food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: Direct fermentation without adding additives in the fermentation process

[0027] Mix the koji and brine at a ratio of 1:2 (m / v), that is, 1.5kg of koji, and the final concentration of the brine is 18%. After stirring evenly, transfer it to a 5L fermenter for fermentation, and place the fermenter in a constant temperature incubator at 15°C Medium fermentation for one month, stirring once a week; then placed in a 30-35°C environment for natural fermentation.

[0028] At regular intervals, use sterile gloves and a straw to take about 50 g of moromi and filter it with gauze. After standing overnight at 4° C., take the supernatant for measurement. Use the same method to filter all the remaining moromi for raw soy sauce, and take the supernatant after standing overnight at 4°C for measurement. When sterilizing, add ethanol to the raw soy sauce to make the concentration reach 2%, sterilize at 85°C for 30 minutes, put it in an ice bath and lower it to 4°C quickl...

Embodiment 2

[0029] Example 2: Fermentation after adding rutin to moromi

[0030] With reference to the fermentation process in Example 1, 60 mg / kg rutin was added to the moromi based on the mass of moromi mixed with koji and brine, and then transferred to a 5L fermenter for fermentation. Other implementation conditions were the same as in Example 1.

Embodiment 3

[0031] Example 3: Fermentation after adding quercetin and gallic acid to the moromi

[0032] Referring to the fermentation process in Example 1, based on the mass of moromi mixed with koji and brine, add quercetin and gallic acid respectively to the moromi so that the concentrations are 100mg / kg and 10mg / kg, and then transfer to 5L Fermentation in the fermenter, other implementation conditions are with embodiment 1.

[0033] Determination of the content of ethyl carbamate, citrulline, ethanol, reducing sugar and volatile components in the samples taken, the results are shown in the attached figure 1 - attached Figure 4 .

[0034] From attached figure 1 It can be seen that the addition of polyphenols in the examples can delay the generation time of ethyl carbamate, and reduce the content of ethyl carbamate in the final fermentation broth, which is reduced by 64.7% and 51.1% in Example 2 and Example 3 respectively , with figure 2 It showed that the addition of rutin had a...

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PUM

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Abstract

The invention discloses a method for simultaneously reducing accumulation of citrulline and ethyl carbamate in fermented food and application of the method. The method is realized by adding rutin and/or quercetin and gallic acid before fermentation of food raw materials. Preferably, the concentration of the rutin, the quercetin and the gallic acid in a system is 10 mg/kg-100 mg/kg. The method can remarkably reduce the accumulation of the ethyl carbamate and the precursor substance citrulline of the ethyl carbamate in the fermentation process; highest reduction amounts are 64.7% and 19.3% respectively; the quality of fermented food is not remarkably affected; and the method is easy to operate and has good industrial application prospects.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a method for simultaneously reducing the accumulation of citrulline and ethyl carbamate in fermented food and an application thereof. Background technique [0002] Urethane is a carcinogen commonly found in fermented foods and alcoholic beverages, especially in high levels in wine and soy sauce. Ethyl carbamate is mainly produced spontaneously by the reaction of ethanol with precursors of urethane (such as urea, citrulline, carbamoyl phosphoric acid, cyanic acid), especially in acidic medium and heat treatment process, the formation rate and content are uniform. higher. The intake of urethane in food seriously affects the food safety of consumers. Developed countries such as Europe, America and Japan have made detailed assessments of the risk of EC in fermented foods, and have established safety limits for fermented foods at 15-1000 μg / L. Our country has not established the stan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12J1/00A23L27/50A23L27/24A23L11/50
CPCC12G3/02C12J1/00A23L27/50A23L27/24
Inventor 周凯黎冰勇杨建远张笑王建航
Owner JIUJIANG UNIVERSITY
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