CN107334049A - 一种酸甜贡菜酱的制备方法 - Google Patents
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Abstract
本发明主要涉及食品加工技术领域,公开了一种酸甜贡菜酱的制备方法,包括:贡菜复水、辅料准备、发酵、调制、包装;方法简单,便于操作,不含任何添加剂,安全健康,营养丰富,酸甜爽脆,增加市场上贡菜的深加工产品,提高贡菜附加值,使经济收入提高9.4%;贡菜经维生素C溶液浸泡,能够使贡菜快速复水,色泽嫩绿,增加营养成分;加入银耳、鸡蛋和麦麸能够增加香味,均衡营养,促进吸收,增强胃肠功能,保护心脑血管,促进机体各器官的功能;原料经乳酸菌发酵,使香味和谐,酸甜适口,保持贡菜及银耳的爽脆口感,产生大量多肽及多糖成分,易于吸收,提高机体免疫力,抑制酱体中的杂菌生长,延长货架期。
Description
技术领域
本发明主要涉及食品加工技术领域,尤其涉及一种酸甜贡菜酱的制备方法。
背景技术
贡菜,为一年生草本植物,其色泽鲜绿、质地爽口、味若海蜇,食用价值极高,富含谷氨酸、维生素C、维生素D、锌、铁、钙、硒等,具有健胃、利尿、补脑、安神、解毒、减肥、防癌、抗癌等作用,是宴席之佳品,清乾隆年间被誉为“贡菜”,其营养和保健价值正逐步被人们了解,但是目前贡菜多以干制品进行销售,深加工产品极少,不能满足消费者的营养和保健需求,同时也限制了贡菜的销售,降低了贡菜种植的经济效益。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种酸甜贡菜酱的制备方法。
一种酸甜贡菜酱的制备方法,包括以下步骤:
(1)贡菜复水:将贡菜洗净,置于质量浓度为0.03~0.05%的维生素C溶液中浸泡至完全复水,能够使贡菜快速复水,色泽嫩绿,增加营养成分,粉碎至粒径为2~4mm,得复水贡菜末;
(2)辅料准备:银耳复水,洗净,切末,得银耳末;鸡蛋煮熟,去壳,捣碎,得鸡蛋末;麦麸炒至焦香,得炒麦麸;
(3)发酵:将复水贡菜末、银耳末、鸡蛋末和炒麦麸混合,能够增加香味,均衡营养,促进吸收,增强胃肠功能,保护心脑血管,促进机体各器官的功能,加入复水贡菜末重量30~35%的水,混合均匀,加入低聚半乳糖,搅拌均匀后接入乳酸菌,于31~33℃发酵20~24小时,使香味和谐,酸甜适口,保持贡菜及银耳的爽脆口感,产生大量多肽及多糖成分,易于吸收,提高机体免疫力,抑制酱体中的杂菌生长,延长货架期,得发酵料;
(4)调制:向发酵料中加入发酵料重量0.6~0.8%的食盐,搅拌至完全溶解,加入魔芋淀粉,混合均匀,于121℃蒸制13~15分钟,增加鲜香风味,同时能够保持酱体稳定,不会沉淀分层,食用时能够增加饱腹感,能够排毒养颜,减肥瘦身,得调制料;
(5)包装:趁热真空包装,检验,得酸甜贡菜酱。
所述步骤(2)的银耳末,重量为复水贡菜末重量的14~16%;所述步骤(2)的鸡蛋末,重量为复水贡菜末重量的11~13%;所述步骤(2)的炒麦麸,重量为复水贡菜末重量的7~9%。
所述步骤(3)的低聚半乳糖,重量为复水贡菜末重量的22~24%。
所述步骤(3)的乳酸菌,重量为复水贡菜末重量的3~5%,由以下重量份的菌株组成:德氏乳杆菌14~16、保加利亚乳杆菌10~12、干酪乳杆菌7~9、布氏乳杆菌5~7。
所述步骤(4)的魔芋淀粉,重量为重量为复水贡菜末重量的0.4~0.6%。
一种所述酸甜贡菜酱的制备方法制备得到的酸甜贡菜酱。
本发明的优点是:本发明提供的酸甜贡菜酱的制备方法,方法简单,便于操作,不含任何添加剂,低糖低盐无油,安全健康,营养丰富,酸甜爽脆,增加市场上贡菜的深加工产品,提高贡菜附加值,使经济收入提高9.4%;贡菜经维生素C溶液浸泡,能够使贡菜快速复水,色泽嫩绿,增加营养成分;加入银耳、鸡蛋和麦麸能够增加香味,均衡营养,促进吸收,增强胃肠功能,保护心脑血管,促进机体各器官的功能;原料经乳酸菌发酵,使香味和谐,酸甜适口,保持贡菜及银耳的爽脆口感,产生大量多肽及多糖成分,易于吸收,提高机体免疫力,抑制酱体中的杂菌生长,延长货架期;发酵后加入食盐和魔芋淀粉进行调制,增加鲜香风味,同时能够保持酱体稳定,不会沉淀分层,食用时能够增加饱腹感,能够排毒养颜,减肥瘦身。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种酸甜贡菜酱的制备方法,包括以下步骤:
(1)贡菜复水:将贡菜洗净,置于质量浓度为0.03%的维生素C溶液中浸泡至完全复水,能够使贡菜快速复水,色泽嫩绿,增加营养成分,粉碎至粒径为2~4mm,得复水贡菜末;
(2)辅料准备:银耳复水,洗净,切末,得银耳末;鸡蛋煮熟,去壳,捣碎,得鸡蛋末;麦麸炒至焦香,得炒麦麸;
(3)发酵:将复水贡菜末、银耳末、鸡蛋末和炒麦麸混合,能够增加香味,均衡营养,促进吸收,增强胃肠功能,保护心脑血管,促进机体各器官的功能,加入复水贡菜末重量30%的水,混合均匀,加入低聚半乳糖,搅拌均匀后接入乳酸菌,于31℃发酵20小时,使香味和谐,酸甜适口,保持贡菜及银耳的爽脆口感,产生大量多肽及多糖成分,易于吸收,提高机体免疫力,抑制酱体中的杂菌生长,延长货架期,得发酵料;
(4)调制:向发酵料中加入发酵料重量0.6%的食盐,搅拌至完全溶解,加入魔芋淀粉,混合均匀,于121℃蒸制13分钟,增加鲜香风味,同时能够保持酱体稳定,不会沉淀分层,食用时能够增加饱腹感,能够排毒养颜,减肥瘦身,得调制料;
(5)包装:趁热真空包装,检验,得酸甜贡菜酱。
所述步骤(2)的银耳末,重量为复水贡菜末重量的14%;所述步骤(2)的鸡蛋末,重量为复水贡菜末重量的11%;所述步骤(2)的炒麦麸,重量为复水贡菜末重量的7%。
所述步骤(3)的低聚半乳糖,重量为复水贡菜末重量的22%。
所述步骤(3)的乳酸菌,重量为复水贡菜末重量的3%,由以下重量份的菌株组成:德氏乳杆菌14、保加利亚乳杆菌10、干酪乳杆菌7、布氏乳杆菌5。
所述步骤(4)的魔芋淀粉,重量为重量为复水贡菜末重量的0.4%。
一种所述酸甜贡菜酱的制备方法制备得到的酸甜贡菜酱。
实施例2
一种酸甜贡菜酱的制备方法,包括以下步骤:
(1)贡菜复水:将贡菜洗净,置于质量浓度为0.04%的维生素C溶液中浸泡至完全复水,能够使贡菜快速复水,色泽嫩绿,增加营养成分,粉碎至粒径为2~4mm,得复水贡菜末;
(2)辅料准备:银耳复水,洗净,切末,得银耳末;鸡蛋煮熟,去壳,捣碎,得鸡蛋末;麦麸炒至焦香,得炒麦麸;
(3)发酵:将复水贡菜末、银耳末、鸡蛋末和炒麦麸混合,能够增加香味,均衡营养,促进吸收,增强胃肠功能,保护心脑血管,促进机体各器官的功能,加入复水贡菜末重量33%的水,混合均匀,加入低聚半乳糖,搅拌均匀后接入乳酸菌,于32℃发酵22小时,使香味和谐,酸甜适口,保持贡菜及银耳的爽脆口感,产生大量多肽及多糖成分,易于吸收,提高机体免疫力,抑制酱体中的杂菌生长,延长货架期,得发酵料;
(4)调制:向发酵料中加入发酵料重量0.7%的食盐,搅拌至完全溶解,加入魔芋淀粉,混合均匀,于121℃蒸制14分钟,增加鲜香风味,同时能够保持酱体稳定,不会沉淀分层,食用时能够增加饱腹感,能够排毒养颜,减肥瘦身,得调制料;
(5)包装:趁热真空包装,检验,得酸甜贡菜酱。
所述步骤(2)的银耳末,重量为复水贡菜末重量的15%;所述步骤(2)的鸡蛋末,重量为复水贡菜末重量的12%;所述步骤(2)的炒麦麸,重量为复水贡菜末重量的8%。
所述步骤(3)的低聚半乳糖,重量为复水贡菜末重量的23%。
所述步骤(3)的乳酸菌,重量为复水贡菜末重量的4%,由以下重量份的菌株组成:德氏乳杆菌15、保加利亚乳杆菌11、干酪乳杆菌8、布氏乳杆菌6。
所述步骤(4)的魔芋淀粉,重量为重量为复水贡菜末重量的0.5%。
一种所述酸甜贡菜酱的制备方法制备得到的酸甜贡菜酱。
实施例3
一种酸甜贡菜酱的制备方法,包括以下步骤:
(1)贡菜复水:将贡菜洗净,置于质量浓度为0.05%的维生素C溶液中浸泡至完全复水,能够使贡菜快速复水,色泽嫩绿,增加营养成分,粉碎至粒径为2~4mm,得复水贡菜末;
(2)辅料准备:银耳复水,洗净,切末,得银耳末;鸡蛋煮熟,去壳,捣碎,得鸡蛋末;麦麸炒至焦香,得炒麦麸;
(3)发酵:将复水贡菜末、银耳末、鸡蛋末和炒麦麸混合,能够增加香味,均衡营养,促进吸收,增强胃肠功能,保护心脑血管,促进机体各器官的功能,加入复水贡菜末重量35%的水,混合均匀,加入低聚半乳糖,搅拌均匀后接入乳酸菌,于33℃发酵24小时,使香味和谐,酸甜适口,保持贡菜及银耳的爽脆口感,产生大量多肽及多糖成分,易于吸收,提高机体免疫力,抑制酱体中的杂菌生长,延长货架期,得发酵料;
(4)调制:向发酵料中加入发酵料重量0.8%的食盐,搅拌至完全溶解,加入魔芋淀粉,混合均匀,于121℃蒸制15分钟,增加鲜香风味,同时能够保持酱体稳定,不会沉淀分层,食用时能够增加饱腹感,能够排毒养颜,减肥瘦身,得调制料;
(5)包装:趁热真空包装,检验,得酸甜贡菜酱。
所述步骤(2)的银耳末,重量为复水贡菜末重量的16%;所述步骤(2)的鸡蛋末,重量为复水贡菜末重量的13%;所述步骤(2)的炒麦麸,重量为复水贡菜末重量的9%。
所述步骤(3)的低聚半乳糖,重量为复水贡菜末重量的24%。
所述步骤(3)的乳酸菌,重量为复水贡菜末重量的5%,由以下重量份的菌株组成:德氏乳杆菌16、保加利亚乳杆菌12、干酪乳杆菌9、布氏乳杆菌7。
所述步骤(4)的魔芋淀粉,重量为重量为复水贡菜末重量的0.6%。
一种所述酸甜贡菜酱的制备方法制备得到的酸甜贡菜酱。
对比例1
去除步骤(1)中的维生素C溶液,其余方法,同实施例1。
对比例2
去除步骤(2)中的银耳,其余方法,同实施例1。
对比例3
去除步骤(2)中的鸡蛋,其余方法,同实施例1。
对比例4
去除步骤(2)中的麦麸,其余方法,同实施例1。
对比例5
步骤(3)中的低聚半乳糖换为白砂糖,其余方法,同实施例1。
对比例6
去除步骤(3)中的乳酸菌,其余方法,同实施例1。
对比例7
去除步骤(4)中的魔芋淀粉,其余方法,同实施例1。
实施例和对比例酸甜贡菜酱风味和卫生:
选择贡菜干制品50kg,随机分为10组,每组5kg,分别为实施例组和对比例组,各组分别采用该组的方法制备酸甜贡菜酱,并随机选择40位健康受试者,年龄为18~60岁,对各组酸甜贡菜酱进行感官评定,每种产品感官评定前需要用矿泉水漱口,实施例和对比例酸甜贡菜酱风味和卫生见表1。
表1:实施例和对比例酸甜贡菜酱风味和卫生
项目 | 风味 | pH | 细菌总数/(个/g) | 大肠菌群/(个/g) |
实施例1 | 香浓、酸甜、爽脆 | 4.4 | 243 | 12 |
实施例2 | 香浓、酸甜、爽脆 | 4.6 | 235 | 11 |
实施例3 | 香浓、酸甜、爽脆 | 4.5 | 237 | 14 |
对比例1 | 色浅、脆度小 | 4.9 | 241 | 13 |
对比例2 | 香味淡 | 4.6 | 239 | 12 |
对比例3 | 香味淡 | 4.7 | 242 | 14 |
对比例4 | 香味淡 | 4.5 | 238 | 13 |
对比例5 | 太甜、脆度小 | 5.1 | 256 | 15 |
对比例6 | 太甜、脆度小 | 6.3 | 275 | 18 |
对比例7 | 香味淡、脆度小 | 4.7 | 244 | 16 |
从表1的结果表明,实施例的酸甜贡菜酱,香浓、酸甜、爽脆,pH4.4~4.6,酸甜适口,细菌总数≤1000个/g,大肠菌群≤30个/g,说明本发明提供的酸甜贡菜酱具有很好的风味和卫生。
实施例和对比例酸甜贡菜酱的降血脂效果:
取清洁级ICR小鼠240只,用普通饲料喂养5天,随机分为12组,分别为实施例组、对比例组、高脂组和正常组,每组20只,除正常组饲喂基础饲料,正常饮水外,其余3组饲喂高脂饲料,高脂饲料配方:79%基础饲料、1%胆固醇、10%猪油、10%蛋黄粉,高脂组自由饮水,不作任何处理,实施例组和对比例组每天灌胃酸甜贡菜酱2g/kg(以小鼠体重计),均自由饮水,受试时间为15天,测定受试后小鼠的甘油三酯、TC和TG;实施例和对比例酸甜贡菜酱的降血脂效果见表2。
表2:实施例和对比例酸甜贡菜酱的降血脂效果
项目 | 甘油三酯/(mmol/L) | TC/(㎎/dL) | TG/(㎎/dL) |
实施例1 | 2.02 | 89.48 | 143.84 |
实施例2 | 1.98 | 90.12 | 143.78 |
实施例3 | 2.03 | 89.27 | 143.89 |
对比例1 | 2.16 | 95.96 | 147.75 |
对比例2 | 2.32 | 105.68 | 154.76 |
对比例3 | 2.37 | 104.86 | 157.52 |
对比例4 | 2.36 | 104.61 | 153.67 |
对比例5 | 2.62 | 108.43 | 165.78 |
对比例6 | 2.46 | 106.72 | 157.51 |
对比例7 | 2.43 | 103.38 | 142.46 |
高脂组 | 2.72 | 119.64 | 215.33 |
正常组 | 1.85 | 88.93 | 135.26 |
从表2的结果表明,本发明的酸甜贡菜酱,经受试测定后,实施例组小鼠的甘油三酯、TC、TG指标均明显优于对比例组和高脂组,与正常组小鼠的各指标相当,说明本发明提供的酸甜贡菜酱具有明显的降血脂功能。
Claims (6)
1.一种酸甜贡菜酱的制备方法,其特征在于,包括以下步骤:
(1)贡菜复水:将贡菜洗净,置于质量浓度为0.03~0.05%的维生素C溶液中浸泡至完全复水,粉碎至粒径为2~4mm,得复水贡菜末;
(2)辅料准备:银耳复水,洗净,切末,得银耳末;鸡蛋煮熟,去壳,捣碎,得鸡蛋末;麦麸炒至焦香,得炒麦麸;
(3)发酵:将复水贡菜末、银耳末、鸡蛋末和炒麦麸混合,加入复水贡菜末重量30~35%的水,混合均匀,加入低聚半乳糖,搅拌均匀后接入乳酸菌,于31~33℃发酵20~24小时,得发酵料;
(4)调制:向发酵料中加入发酵料重量0.6~0.8%的食盐,搅拌至完全溶解,加入魔芋淀粉,混合均匀,于121℃蒸制13~15分钟,得调制料;
(5)包装:趁热真空包装,检验,得酸甜贡菜酱。
2.根据权利要求1所述酸甜贡菜酱的制备方法,其特征在于,所述步骤(2)的银耳末,重量为复水贡菜末重量的14~16%;所述步骤(2)的鸡蛋末,重量为复水贡菜末重量的11~13%;所述步骤(2)的炒麦麸,重量为复水贡菜末重量的7~9%。
3.根据权利要求1所述酸甜贡菜酱的制备方法,其特征在于,所述步骤(3)的低聚半乳糖,重量为复水贡菜末重量的22~24%。
4.根据权利要求1所述酸甜贡菜酱的制备方法,其特征在于,所述步骤(3)的乳酸菌,重量为复水贡菜末重量的3~5%,由以下重量份的菌株组成:德氏乳杆菌14~16、保加利亚乳杆菌10~12、干酪乳杆菌7~9、布氏乳杆菌5~7。
5.根据权利要求1所述酸甜贡菜酱的制备方法,其特征在于,所述步骤(4)的魔芋淀粉,重量为重量为复水贡菜末重量的0.4~0.6%。
6.一种权利要求1~5任一项所述酸甜贡菜酱的制备方法制备得到的酸甜贡菜酱。
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