CN107232577A - 具有降低血糖功效酱油及其制备方法 - Google Patents
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Abstract
本发明涉及调味品加工技术领域,具体涉及一种具有降低血糖功效酱油及其制备方法,各原料组分按重量份如下:大豆48~57份、茯苓36~42份、黄连30~38份、生地22~29份、葛根17~24份、酱油粉13~20份、食盐7~15份、味精4~10份和米曲霉菌种1.2~2.5份;本发明中在制备酱油的过程中加入了乙酸溶液,乙酸溶液的加入能加快孢子的萌发,缩短发芽所需的时间,这样就抑制小球菌和枯草杆菌等杂菌的生长和繁殖,保证了制备出的酱油的质量和风味,黄连、生地和葛根三者相配伍,在对治疗2型糖尿病、降低血糖和调脂方面具有协同作用,三者的有效成分能提高胰岛素的敏感性,改善胰岛素抵抗的作用,所以具有治疗2型糖尿病、降低血糖和调脂的功效。
Description
技术领域
本发明涉及调味品加工技术领域,具体涉及一种具有降低血糖功效酱油及其制备方法。
背景技术
酱油是中国传统的调味品。用豆、麦、麸皮酿造的液体调味品。色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲。
酱油是由酱演变而来,早在三千多年前,中国周朝就有制做酱的记载了。而中国古代劳动人民发明酱油之酿造纯粹是偶然地发现。中国古代皇帝御用的调味品,最早的酱油是由鲜肉腌制而成,与现今的鱼露制造过程相近,因为风味绝佳渐渐流传到民间,后来发现大豆制成风味相似且便宜,才广为流传食用。而早期随着佛教僧侣之传播,遍及世界各地,如日本、韩国、东南亚一带。中国酱油之制造,早期是一种家事艺术与秘密,其酿造多由某个师傅把持,其技术往往是由子孙代代相传或由一派的师傅传授下去,形成某一方式之酿造法。
现有技术制备的酱油更多的是注重酱油本身的食用和调味价值,而不具有药用和养生价值。
发明内容
针对上述存在的问题,本发明制造的一种具有降低血糖功效酱油,不仅具有食用和调味价值,更具有降低血糖和和调脂的功效。
为了达到上述的目的,本发明采用以下的技术方案:
一种具有降低血糖功效酱油,所述酱油由以下原料发酵制成,各原料组分按重量份如下:大豆48~57份、茯苓36~42份、黄连30~38 份、生地22~29份、葛根17~24份、酱油粉13~20份、食盐7~15份、味精4~10份和米曲霉菌种1.2~2.5份。
优选的,一种具有降低血糖功效酱油的制备方法包括以下步骤:
a、将大豆清洗,并用清水浸泡6~10h;将茯苓、黄连、生地、葛根用清水洗净、烘干、粉碎并过18目筛,得混合组分A;将混合组分A与水一同装入加热罐中,煮沸后用文火熬制50~80min;
b、将加热罐中熬制完毕的药液冷却放置6~10d,药液经过过滤处理,弃去残渣,并将药液转移至兑制罐中;
c、向兑制罐中加入米曲霉菌种,边搅拌边向兑制罐中加入质量为药液8~13%的乙酸溶液,静置2~7d,得混合组分B;
d、向混合组分B中加入酱油粉、食盐和味精,搅拌42~57min,然后密封发酵;
e、将步骤d中制得的发酵液压滤,得酱油原汁;
f、将酱油原汁,按质量要求加水混配、灭菌和灌装制得成品酱油。
优选的,所述步骤a中混合组分A与水的质量比为1:2。
优选的,所述步骤c中乙酸溶液的质量浓度为6%。
优选的,所述步骤d中密封发酵的时间为18d。
优选的,所述步骤d中的搅拌速率为155r/min。
采用上述的技术方案,本发明达到的有益效果是:
1、本发明中在制备酱油的过程中加入了乙酸溶液,乙酸溶液的加入能加快孢子的萌发,缩短发芽所需的时间,这样就抑制小球菌和枯草杆菌等杂菌的生长和繁殖,保证了制备出的酱油的质量和风味。
2、黄连、生地和葛根三者相配伍,在对治疗2型糖尿病、降低血糖和调脂方面具有协同作用,三者的有效成分能提高胰岛素的敏感性,改善胰岛素抵抗的作用,所以具有治疗2型糖尿病、降低血糖和调脂的功效。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述。基于本发明的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种具有降低血糖功效酱油,所述酱油由以下原料发酵制成,各原料组分按重量份如下:大豆51份、茯苓36份、黄连30份、生地 22份、葛根19份、酱油粉15份、食盐7份、味精4份和米曲霉菌种1.2份。
一种具有降低血糖功效酱油的制备方法包括以下步骤:
a、将大豆清洗,并用清水浸泡6h;将茯苓、黄连、生地、葛根用清水洗净、烘干、粉碎并过18目筛,得混合组分A;将混合组分 A与水一同装入加热罐中,煮沸后用文火熬制50min;
b、将加热罐中熬制完毕的药液冷却放置6d,药液经过过滤处理,弃去残渣,并将药液转移至兑制罐中;
c、向兑制罐中加入米曲霉菌种,边搅拌边向兑制罐中加入质量为药液8%的乙酸溶液,静置2d,得混合组分B;
d、向混合组分B中加入酱油粉、食盐和味精,搅拌42min,然后密封发酵;
e、将步骤d中制得的发酵液压滤,得酱油原汁;
f、将酱油原汁,按质量要求加水混配、灭菌和灌装制得成品酱油。
实施例2:
一种具有降低血糖功效酱油,所述酱油由以下原料发酵制成,各原料组分按重量份如下:大豆48份、茯苓38份、黄连33份、生地 25份、葛根17份、酱油粉13份、食盐11份、味精6份和米曲霉菌种1.8份。
一种具有降低血糖功效酱油的制备方法包括以下步骤:
a、将大豆清洗,并用清水浸泡7h;将茯苓、黄连、生地、葛根用清水洗净、烘干、粉碎并过18目筛,得混合组分A;将混合组分 A与水一同装入加热罐中,煮沸后用文火熬制62min;
b、将加热罐中熬制完毕的药液冷却放置7d,药液经过过滤处理,弃去残渣,并将药液转移至兑制罐中;
c、向兑制罐中加入米曲霉菌种,边搅拌边向兑制罐中加入质量为药液10%的乙酸溶液,静置4d,得混合组分B;
d、向混合组分B中加入酱油粉、食盐和味精,搅拌47min,然后密封发酵;
e、将步骤d中制得的发酵液压滤,得酱油原汁;
f、将酱油原汁,按质量要求加水混配、灭菌和灌装制得成品酱油。
实施例3:
一种具有降低血糖功效酱油,所述酱油由以下原料发酵制成,各原料组分按重量份如下:大豆57份、茯苓42份、黄连36份、生地 29份、葛根22份、酱油粉20份、食盐13份、味精10份和米曲霉菌种2.2份。
一种具有降低血糖功效酱油的制备方法包括以下步骤:
a、将大豆清洗,并用清水浸泡9h;将茯苓、黄连、生地、葛根用清水洗净、烘干、粉碎并过18目筛,得混合组分A;将混合组分 A与水一同装入加热罐中,煮沸后用文火熬制76min;
b、将加热罐中熬制完毕的药液冷却放置8d,药液经过过滤处理,弃去残渣,并将药液转移至兑制罐中;
c、向兑制罐中加入米曲霉菌种,边搅拌边向兑制罐中加入质量为药液12%的乙酸溶液,静置6d,得混合组分B;
d、向混合组分B中加入酱油粉、食盐和味精,搅拌54min,然后密封发酵;
e、将步骤d中制得的发酵液压滤,得酱油原汁;
f、将酱油原汁,按质量要求加水混配、灭菌和灌装制得成品酱油。
实施例4:
一种具有降低血糖功效酱油,所述酱油由以下原料发酵制成,各原料组分按重量份如下:大豆54份、茯苓40份、黄连38份、生地 27份、葛根24份、酱油粉18份、食盐15份、味精8份和米曲霉菌种2.5份。
一种具有降低血糖功效酱油的制备方法包括以下步骤:
a、将大豆清洗,并用清水浸泡10h;将茯苓、黄连、生地、葛根用清水洗净、烘干、粉碎并过18目筛,得混合组分A;将混合组分A与水一同装入加热罐中,煮沸后用文火熬制80min;
b、将加热罐中熬制完毕的药液冷却放置10d,药液经过过滤处理,弃去残渣,并将药液转移至兑制罐中;
c、向兑制罐中加入米曲霉菌种,边搅拌边向兑制罐中加入质量为药液13%的乙酸溶液,静置7d,得混合组分B;
d、向混合组分B中加入酱油粉、食盐和味精,搅拌57min,然后密封发酵;
e、将步骤d中制得的发酵液压滤,得酱油原汁;
f、将酱油原汁,按质量要求加水混配、灭菌和灌装制得成品酱油。
选取100只体重相近、患有2型糖尿病的老鼠随机等分为五组。第一组中的20只老鼠每日饮用市售酱油3次,并将其作为对照组,其余四组中的老鼠每日饮用与对照组等量的通过实施例1、2、3和4 制作的酱油。五组均连续饮用4周,且喂养时间保持一致。4周后对老鼠的各项指标进行测定。得到各项指标数据如下表:
由表中数据可知,本发明制备的酱油在降低血糖浓度和调节脂肪方面均优于市售酱油。表明本发明制备工艺更完善,产品整体性能比对照组更佳,值得推广。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种具有降低血糖功效酱油,其特征在于,所述酱油由以下原料发酵制成,各原料组分按重量份如下:大豆48~57份、茯苓36~42份、黄连30~38份、生地22~29份、葛根17~24份、酱油粉13~20份、食盐7~15份、味精4~10份和米曲霉菌种1.2~2.5份。
2.根据权利要求1所述的一种具有降低血糖功效酱油,其特征在于,其制备方法包括以下步骤:
a、将大豆清洗,并用清水浸泡6~10h;将茯苓、黄连、生地、葛根用清水洗净、烘干、粉碎并过18目筛,得混合组分A;将混合组分A与水一同装入加热罐中,煮沸后用文火熬制50~80min;
b、将加热罐中熬制完毕的药液冷却放置6~10d,药液经过过滤处理,弃去残渣,并将药液转移至兑制罐中;
c、向兑制罐中加入米曲霉菌种,边搅拌边向兑制罐中加入质量为药液8~13%的乙酸溶液,静置2~7d,得混合组分B;
d、向混合组分B中加入酱油粉、食盐和味精,搅拌42~57min,然后密封发酵;
e、将步骤d中制得的发酵液压滤,得酱油原汁;
f、将酱油原汁,按质量要求加水混配、灭菌和灌装制得成品酱油。
3.根据权利要求2所述的一种具有降低血糖功效酱油的制备方法,其特征在于:所述步骤a中混合组分A与水的质量比为1:2。
4.根据权利要求2所述的一种具有降低血糖功效酱油的制备方法,其特征在于:所述步骤c中乙酸溶液的质量浓度为6%。
5.根据权利要求2所述的一种具有降低血糖功效酱油的制备方法,其特征在于:所述步骤d中密封发酵的时间为18d。
6.根据权利要求2所述的一种具有降低血糖功效酱油的制备方法,其特征在于:所述步骤d中的搅拌速率为155r/min。
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