CN107712642B - 一种增香型蒲笋菌菇豆瓣酱及其制备方法 - Google Patents
一种增香型蒲笋菌菇豆瓣酱及其制备方法 Download PDFInfo
- Publication number
- CN107712642B CN107712642B CN201711221552.5A CN201711221552A CN107712642B CN 107712642 B CN107712642 B CN 107712642B CN 201711221552 A CN201711221552 A CN 201711221552A CN 107712642 B CN107712642 B CN 107712642B
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- culture medium
- culturing
- standing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 37
- 240000006677 Vicia faba Species 0.000 title claims abstract description 37
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 37
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000221300 Puccinia Species 0.000 title description 2
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 244000045069 Agrocybe aegerita Species 0.000 claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 235000004347 Perilla Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 240000000260 Typha latifolia Species 0.000 claims abstract description 8
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 235000008422 Schisandra chinensis Nutrition 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000015097 nutrients Nutrition 0.000 claims abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000000843 powder Substances 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 21
- 239000001963 growth medium Substances 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000012153 distilled water Substances 0.000 claims description 15
- 238000012258 culturing Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 241000235033 Zygosaccharomyces rouxii Species 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 239000002244 precipitate Substances 0.000 claims description 11
- 230000000284 resting effect Effects 0.000 claims description 11
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 10
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 239000000758 substrate Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000009630 liquid culture Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002068 microbial inoculum Substances 0.000 claims description 4
- 238000009631 Broth culture Methods 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 240000002624 Mespilus germanica Species 0.000 claims description 2
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 2
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 2
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 2
- 244000252132 Pleurotus eryngii Species 0.000 claims 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 abstract description 30
- 235000013399 edible fruits Nutrition 0.000 abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 244000241838 Lycium barbarum Species 0.000 abstract description 5
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 5
- 235000015468 Lycium chinense Nutrition 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000008121 Agrocybe aegerita Nutrition 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 210000000582 semen Anatomy 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 206010037888 Rash pustular Diseases 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 208000029561 pustule Diseases 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000005324 Typha latifolia Nutrition 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 150000002333 glycines Chemical class 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 108010026389 Gramicidin Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010040201 Polymyxins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002115 aflatoxin B1 Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- RKLXDNHNLPUQRB-TVJUEJKUSA-N chembl564271 Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]2C(C)SC[C@H](N[C@@H](CC(N)=O)C(=O)NC(=O)[C@@H](NC2=O)CSC1C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)CC)C(=O)NC(=C)C(=O)N[C@@H](CCCCN)C(O)=O)NC(=O)[C@H]1NC(=O)C(=C\C)/NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC(=O)[C@@H](NC(=O)[C@H]2NC(=O)CNC(=O)[C@@H]3CCCN3C(=O)[C@@H](NC(=O)[C@H]3N[C@@H](CC(C)C)C(=O)NC(=O)C(=C)NC(=O)CC[C@H](NC(=O)[C@H](NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CC=4C5=CC=CC=C5NC=4)CSC3)C(O)=O)C(C)SC2)C(C)C)C(C)SC1)C1=CC=CC=C1 RKLXDNHNLPUQRB-TVJUEJKUSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 229960004905 gramicidin Drugs 0.000 description 1
- ZWCXYZRRTRDGQE-SORVKSEFSA-N gramicidina Chemical compound C1=CC=C2C(C[C@H](NC(=O)[C@@H](CC(C)C)NC(=O)[C@H](CC=3C4=CC=CC=C4NC=3)NC(=O)[C@@H](CC(C)C)NC(=O)[C@H](CC=3C4=CC=CC=C4NC=3)NC(=O)[C@@H](CC(C)C)NC(=O)[C@H](CC=3C4=CC=CC=C4NC=3)NC(=O)[C@H](C(C)C)NC(=O)[C@H](C(C)C)NC(=O)[C@@H](C(C)C)NC(=O)[C@H](C)NC(=O)[C@H](NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC=O)C(C)C)CC(C)C)C(=O)NCCO)=CNC2=C1 ZWCXYZRRTRDGQE-SORVKSEFSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 229960000988 nystatin Drugs 0.000 description 1
- VQOXZBDYSJBXMA-NQTDYLQESA-N nystatin A1 Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/CC/C=C/C=C/[C@H](C)[C@@H](O)[C@@H](C)[C@H](C)OC(=O)C[C@H](O)C[C@H](O)C[C@H](O)CC[C@@H](O)[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 VQOXZBDYSJBXMA-NQTDYLQESA-N 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 108010082567 subtilin Proteins 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
本发明属于调味品技术领域，尤其涉及一种增香型蒲笋菌菇豆瓣酱及其制备方法。其原料按重量份数配比如下：黄豆40‑50份、蚕豆10‑20份、花生20‑30份、盐20‑30份、香菇10‑20份、茶树菇10‑20份、蒲笋10‑20份、紫苏叶5‑10份、枸杞子1‑5份、五味子1‑5份、白芝麻1‑5份、姜1‑5份、茴香1‑5份、大料0.1‑0.5份、肉桂0.1‑0.5份。该方法制备的豆瓣酱，口感较好，并且营养成分不会因为含盐量高而流失，深受消费者的喜爱。
Description
技术领域
本发明属于调味品技术领域，尤其涉及一种增香型蒲笋菌菇豆瓣酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料，加工而成的糊状调味品，它起源于中国，有着悠久的历史。起初，常见的调味酱分为以小麦粉为主要原料的甜面酱，和以豆类为主要原料的豆瓣酱两大类。但随着人民生活水平的不断提高，对调味品的要求也随之提高，不仅要有良好的色、香、味，更加注重其营养、方便。
近年来，很多调味品生产厂家推出不同种类的大酱，例如花生酱、果子酱、海鲜酱、卤肉酱、菌菇酱、豆瓣酱等，其中菌菇酱市场需求量逐年递增。蘑菇，鲜香可口，含有丰富的蛋白质、多糖、维生素、核苷酸和不饱和脂肪酸，具有很高的医疗保健作用，深受人民的热爱，所以很多大酱生产厂家，将其辅助原酱，制成菌菇酱。现有的菌菇酱，厂家为了提升利润，增加口感，在菌菇酱中菌菇含量较少，并添加大量的添加剂，对消费者的健康造成严重的危害。豆瓣酱是由各种微生物相互作用豆制品，产生复杂生化反应，而酿造出来的一种发酵红褐色调味料，它是以黄豆或是蚕豆和面粉为主要生产原料，同时，又根据消费者的习惯不同，在生产豆瓣酱中配制了香油、豆油、味精、辣椒等原料，而增加了豆瓣酱的品种；传统的豆瓣酱已不能满足人们的需求。因此，研究产品的口味更新以及原料的营养化，显得尤为重要。
发明内容
针对现有技术存在的问题，本发明提供一种增香型蒲笋菌菇豆瓣酱及其制备方法；该方法制备的豆瓣酱，口感较好，并且营养成分不会因为含盐量高而流失，深受消费者的喜爱。
为了实现上述目的，本发明提供的增香型蒲笋菌菇豆瓣酱，其原料按重量份数配比如下：黄豆40-50份、蚕豆10-20份、花生20-30份、盐20-30份、香菇10-20份、茶树菇10-20份、蒲笋10-20份、紫苏叶5-10份、枸杞子1-5份、五味子1-5份、白芝麻1-5份、姜1-5份、茴香1-5份、大料0.1-0.5份、肉桂0.1-0.5份。
为了实现上述目的，本发明提供的增香型蒲笋菌菇豆瓣酱的制备方法，具体包括以下步骤。
步骤一：原料处理：黄豆、蚕豆、花生去杂，粉碎至颗粒，颗粒粒径为2-3mm，用80-100℃水浸焖2-3h，置于蒸料罐内，先在0.5-0.8Mpa条件下保压1.5-2h蒸熟后，再排压至0MPa，备用；将香菇和茶树菇置于100-120℃条件下烘干处理3-5h，取出研磨至粉末，粒径为200-300目，备用；蒲笋和紫苏叶置于100℃水中，蒸煮1-1.5h，取出制成细丝状(宽度和厚度不大于1mm，长度不大于5mm)，备用。
步骤二、发酵菌剂的制备：(1)按重量份数取枯草芽胞杆菌0.1-0.5份、鲁氏酵母0.1-0.5份、发酵乳杆菌0.1-0.5份；(2)所述枯草芽胞杆菌经活化纯检合格后，接种于营养肉汤培养基中35-37℃条件下，培养24h，菌落计数达107-108cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述鲁氏酵母，经活化纯检合格后，接种于PDA液体培养基中26-28℃条件下，培养48h，菌落计数达106-109cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述发酵乳杆菌，经活化纯检合格后，接种于MRS液体培养基中40-42℃条件下，培养30-35h，菌落计数达106-109cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；(3)将处理后的菌种混合均匀，混合菌剂按5％-6％比例接种于灭菌基质载体培养基上，所述基质载体培养基配方为：花生饼粉:淀粉＝2-4:1(粉末为50目)，再加入花生饼粉与淀粉总重量的葡萄糖15％，蛋白粉8％，蒸馏水30％，pH6.8-7.0；在30℃条件下，培养50-55h，菌落计数达109-1010cfu/mL，备用。
步骤三、制曲工艺：将0.1-0.5重量份的混合菌液与步骤一制备的黄豆、蚕豆、花生混合原料混合均匀，品温控制在30℃左右，静养1-2h；待品温升温到32℃，加入香菇和茶树菇混合粉末静养1-2h；待品温升温至35℃，加入蒲笋和紫苏叶细丝混合物，静养期后的6-7h内，品温难以控制，菌丝并结，筛第一遍曲，将温度降温至到28-30℃；静养0.5-1h，筛第二遍曲，品温控制到28℃，静养5-6h，温度降至25℃,再培养5-8h，整个过程共培养19-27h至曲料成熟，备用。
步骤四、发酵处理：按所需重量份数称取盐，配制得到18波美度的盐水，烧至100℃沉淀出杂质后，凉至50℃的温盐水；一半量温盐水与成熟的曲料拌匀，置于灭完菌已预热的发酵缸里；按所需重量份数称取枸杞子、五味子和白芝麻，翻炒至刚出芝麻香味即可，研磨成粉末至200-300目，与剩余的温盐水混合均匀后投入发酵缸中，然后加入干姜粉末、茴香粉末、大料粉末、肉桂粉末(粉末粒径为200-300目)共同搅拌均匀；温度控制在38-42℃，发酵10天，无菌条件下，每天搅拌1次；将温度降至30-32℃，无菌条件下，每天搅拌2次，发酵25-30天，即得。
本发明的显著效果。
本发明制备的增香型蒲笋菌菇豆瓣酱中，大豆含有异黄酮，具有广泛营养学价值和健康保护作用的多酚化合物，它在改善妇女更年期综合症、预防骨质疏松、防癌和抑癌等方面有着重要作用；花生味道清香，有丰富的蛋白质、维生素、矿物质等人体所需的营养物质，具有滋补益寿、延缓衰老之功效而被誉为“长生果”，并且与黄豆一起被誉为“植物肉”、“素中之荤”；蚕豆香美可口，并有一定的食疗作用，蚕豆所含的蛋白质是一般谷类作物的2倍之多，并且所含氨基酸的种类与谷物中氨基酸的种类互补；大豆、花生、豆瓣制成混合酱后，香气更浓郁，口感更醇厚。同时添加香菇和茶树菇粉末，其中香菇中含有丰富的蛋白质、碳水化合物、钙、磷、铁、钾等元素，还含有多糖类、多种氨基酸、维生素B1、B2，维生素C等成分，具有益味助食等功效；茶树菇含有丰富的蛋白质，其中蛋氨酸的含量最多，而且人体必需的8种氨基酸种类齐全。并且添加蒲笋和紫苏叶，其中加入营养价值较高的蒲笋和紫苏叶，提高豆瓣酱的营养价值和口感。本发明采用自制的发酵菌液，其中枯草芽胞杆菌的菌体生长过程中产生的枯草菌素、多粘菌素、制霉菌素、短杆菌肽等活性物质，这些活性物质对致病菌或内源性感染的条件致病菌有明显的抑制作用；鲁氏酵母是一种耐高渗透压的酵母，其特点是既能生长在含糖较高的物料中，还能在含18％食盐浓度的基质中繁殖，鲁氏酵母约占酱中酵母总数的45％，在发酵前期生长繁殖，发酵糖生成乙醇、甘油、琥珀酸，还能与发酵乳杆菌联合作用生成糠醇、产生特殊的酱香气；发酵乳杆菌产生不同风味物质，产生抑菌活性物质,延长产品寿命；并且培养基的基质选用增香型原料(花生)，可以提高总产品的口感味道；在发酵阶段添加的枸杞子、五味子和白芝麻，不仅可以提高原酱的营养价值，还能进一步提高酱香。
本发明制备的增香型蒲笋菌菇豆瓣酱成熟(经化验各项指标都达到国家标准)后，加入适量的乳酸链球菌素搅拌均匀马上装入酱袋，即可入库；本发明酱香浓郁，不仅口感独特，而且营养丰富，是理想的调味营养酱；且不含化学防腐剂，安全好吃益健康；该产品是在传统工艺基础上，利用生物工程发酵原理，经科学配料、蒸烤炒结合，使蛋白质原料与有机原料混合酿造，并且经过严格的高温灭菌工艺生产，保质期可以达到6个月。
具体实施方式
下面结合具体实施例对本发明做进一步的说明。
实施例1。
增香型蒲笋菌菇豆瓣酱，其原料按重量份数配比如下：黄豆40份、蚕豆10份、花生30份、盐30份、香菇20份、茶树菇10份、蒲笋20份、紫苏叶10份、枸杞子5份、五味子3份、白芝麻3份、姜4份、茴香4份、大料0.5份、肉桂0.5份。
本发明提供的增香型蒲笋菌菇豆瓣酱的制备方法，具体包括以下步骤。
步骤一：原料处理：黄豆、蚕豆、花生去杂，粉碎至颗粒，颗粒粒径为2-3mm，用80℃水浸焖3h，置于蒸料罐内，先在0.5Mpa条件下保压1.5h蒸熟后，再排压至0MPa，备用；将香菇和茶树菇置于120℃条件下烘干处理5h，取出研磨至粉末，粒径为200-300目，备用；蒲笋和紫苏叶置于100℃水中，蒸煮1.5h，取出制成细丝状(宽度和厚度不大于1mm，长度不大于5mm)，备用。
步骤二、发酵菌剂的制备：(1)按重量份数取枯草芽胞杆菌0.5份、鲁氏酵母0.5份、发酵乳杆菌0.1份；(2)所述枯草芽胞杆菌经活化纯检合格后，接种于营养肉汤培养基中37℃条件下，培养24h，菌落计数达108cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述鲁氏酵母，经活化纯检合格后，接种于PDA液体培养基中28℃条件下，培养48h，菌落计数达106cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述发酵乳杆菌，经活化纯检合格后，接种于MRS液体培养基中42℃条件下，培养35h，菌落计数达109cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；(3)将处理后的菌种混合均匀，混合菌剂按6％比例接种于灭菌基质载体培养基上，所述基质载体培养基配方为：花生饼粉:淀粉＝4:1(粉末为50目)，再加入花生饼粉与淀粉总重量的葡萄糖15％，蛋白粉8％，蒸馏水30％，pH7.0；在30℃条件下，培养55h，菌落计数达1010cfu/mL，备用。
步骤三、制曲工艺：将0.5重量份的混合菌液与步骤一制备的黄豆、蚕豆、花生混合原料混合均匀，品温控制在30℃左右，静养2h；待品温升温到32℃，加入香菇和茶树菇混合粉末静养2h；待品温升温至35℃，加入蒲笋和紫苏叶细丝混合物，静养期后的7h内，品温难以控制，菌丝并结，筛第一遍曲，将温度降温至到30℃；静养0.6h，筛第二遍曲，品温控制到28℃，静养6h，温度降至25℃,再培养8h，曲料成熟，备用。
步骤四、发酵处理：按所需重量份数称取盐，配制得到18波美度的盐水，烧至100℃沉淀出杂质后，凉至50℃的温盐水；一半量温盐水与成熟的曲料拌匀，置于灭完菌已预热的发酵缸里；按所需重量份数称取枸杞子、五味子和白芝麻，翻炒至刚出芝麻香味即可，研磨成粉末至200-300目，与剩余的温盐水混合均匀后投入发酵缸中，然后加入干姜粉末、茴香粉末、大料粉末、肉桂粉末(粉末粒径为200-300目)共同搅拌均匀；温度控制在42℃，发酵10天，无菌条件下，每天搅拌1次；将温度降至30℃，无菌条件下，每天搅拌2次，发酵30天，即得。
对比例1。
发酵菌剂的制备不同，其他步骤同实施例1。
发酵菌剂的制备工艺：(1)按重量份数取鲁氏酵母0.5份、发酵乳杆菌0.1份；(2)所述鲁氏酵母，经活化纯检合格后，接种于PDA液体培养基中28℃条件下，培养48h，菌落计数达106cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述发酵乳杆菌，经活化纯检合格后，接种于MRS液体培养基中42℃条件下，培养35h，菌落计数达109cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；(3)将处理后的菌种混合均匀，混合菌剂按6％比例接种于灭菌基质载体培养基上，所述基质载体培养基配方为：花生饼粉:淀粉＝4:1(粉末为50目)，再加入花生饼粉与淀粉总重量的葡萄糖15％，蛋白粉8％，蒸馏水30％，pH7.0；在30℃条件下，培养55h，菌落计数达1010cfu/mL，备用。
本发明在研究过程中，对上述2个实施例制备的豆瓣酱，进行实验对比，对比结果见表1。
表1上述2个实施例中的豆瓣酱指标对比汇总。
| 指标 | 实施例1 | 对比例1 |
| 香气 | 酱酯香浓郁 | 酱酯香浓郁 |
| 滋味 | 味道鲜美、瓣粒香脆 | 味道一般、瓣粒香脆 |
| 氨基酸态氮(g/100g)≥ | 0.4 | 0.28 |
| 黄曲霉毒素B1(ug/kg) | 3 | 5 |
| 大肠菌落/(MPN/kg) | 8 | 23 |
| 致病菌 | 无 | 无 |
由表1可见，本发明实施例的各项指标均优于对比例配方指标，并且检测发现，发酵菌剂的种类直接影响了产品的发酵效果，进而影响口感，以及大肠杆菌的含量。
同时，本发明采用L-8800氨基酸自动分析仪对实施例1与市场中热销的豆瓣酱的进行游离酸含量测量，检测结果发现，本发明的豆瓣酱平均游离氨基酸总含量为26.021mg/g，传统优质成品游离氨基酸总含量仅为18.987mg/g；本发明的豆瓣酱中平均游离氨基酸种类为17种；其中人体必需氨基酸有7种，且总含量为9.891mg/g，传统优质成品游离氨基酸种类为16种，不含有甘氨酸，其中人体必需氨基酸为6种，且总含量仅为7.125mg/g。
以上所述，仅是本发明的较佳实施例而已，并非对本发明做任何形式上的限制，任何未脱离本发明技术方案内容，依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰，均仍属于本发明技术方案的范围内。
Claims (1)
1.一种增香型蒲笋菌菇豆瓣酱的制备方法，其特征在于，具体包括以下步骤：
步骤一：原料处理：40-50份黄豆、10-20份蚕豆、20-30份花生去杂，粉碎至颗粒，颗粒粒径为2-3mm，用80-100℃水浸焖2-3h，置于蒸料罐内，先在0.5-0.8Mpa条件下保压1.5-2h蒸熟后，再排压至0MPa，备用；将香菇和杏鲍菇置于100-120℃条件下烘干处理3-5h，取出研磨至粉末，粒径为200-300目，备用；10-20份蒲笋和5-10份紫苏叶置于100℃水中，蒸煮1-1.5h，取出制成细丝状，备用；
步骤二、发酵菌剂的制备：（1）按重量份数取枯草芽胞杆菌0.1-0.5份、鲁氏酵母0.1-0.5份、发酵乳杆菌0.1-0.5份；（2）所述枯草芽胞杆菌经活化纯检合格后，接种于营养肉汤培养基中35-37℃条件下，培养24h，菌落计数达107-108cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述鲁氏酵母，经活化纯检合格后，接种于PDA液体培养基中26-28℃条件下，培养48h，菌落计数达106-109cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；所述发酵乳杆菌，经活化纯检合格后，接种于MRS液体培养基中40-42℃条件下，培养30-35h，菌落计数达106-109cfu/mL时，离心取沉淀，蒸馏水洗脱沉淀5次，制备成休止态细胞；（3）将处理后的菌种混合均匀，混合菌剂按5%-6%比例接种于灭菌基质载体培养基上，所述基质载体培养基配方为：花生饼粉：淀粉=2-4:1，再加入花生饼粉与淀粉总重量的葡萄糖15%，蛋白粉8%，蒸馏水30%，pH6.8-7.0；在30℃条件下，培养50-55h，菌落计数达109-1010cfu/mL，备用；
步骤三、制曲工艺：将0.1-0.5重量份的混合菌液与步骤一制备的黄豆、蚕豆、花生混合原料混合均匀，品温控制在30℃左右，静养1-2h；待品温升温到32℃，加入10-20份香菇和10-20份茶树菇混合粉末静养1-2h；待品温升温至35℃，加入蒲笋和紫苏叶细丝混合物，静养期后的6-7h内，品温难以控制，菌丝并结，筛第一遍曲，将温度降温至到28-30℃；静养0.5-1h，筛第二遍曲，品温控制到28℃，静养5-6h，温度降至25℃,再培养5-8 h，整个过程共培养19-27h至曲料成熟，备用；
步骤四、发酵处理：按所需重量份数称取20-30份盐，配制得到18波美度的盐水， 烧至100℃沉淀出杂质后，凉至50℃的温盐水；一半量温盐水与成熟的曲料拌匀，置于灭完菌已预热的发酵缸里；按所需重量份数称取1-5 份枸杞子、1-5份五味子和1-5份白芝麻，翻炒至刚出芝麻香味即可，研磨成粉末至 200-300 目，与剩余的温盐水混合均匀后投入发酵缸中，然后加入1-5份干姜粉末、1-5份茴香粉末、0.1-0.5份大料粉末、0.1-0.5 份肉桂粉末共同搅拌均匀；温度控制在38-42℃，发酵10天，无菌条件下，每天搅拌1次；加入蒲笋和紫苏叶混合细丝，将温度降至 30-32℃， 无菌条件下，每天搅拌2 次，发酵25-30天，即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711221552.5A CN107712642B (zh) | 2017-11-22 | 2017-11-22 | 一种增香型蒲笋菌菇豆瓣酱及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711221552.5A CN107712642B (zh) | 2017-11-22 | 2017-11-22 | 一种增香型蒲笋菌菇豆瓣酱及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107712642A CN107712642A (zh) | 2018-02-23 |
| CN107712642B true CN107712642B (zh) | 2022-04-19 |
Family
ID=61219954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711221552.5A Expired - Fee Related CN107712642B (zh) | 2017-11-22 | 2017-11-22 | 一种增香型蒲笋菌菇豆瓣酱及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712642B (zh) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813555A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种笋干发酵酱及其制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129535A (zh) * | 1995-02-21 | 1996-08-28 | 王振宝 | 北五味子强身健体酱 |
| CN104068371A (zh) * | 2014-06-20 | 2014-10-01 | 贵州大学 | 一种豆瓣辣酱促熟增香发酵菌剂及其制备方法 |
| CN106213215A (zh) * | 2016-07-18 | 2016-12-14 | 吉林大学 | 一种功能强化型豆豉休闲食品的制作方法 |
| CN106261784A (zh) * | 2016-08-16 | 2017-01-04 | 印江土家族苗族自治县宏杨食品有限公司 | 一种五香豆瓣酱及其制备方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020160079A1 (en) * | 2001-02-28 | 2002-10-31 | Kim Tae-Hyun | Koji produced from soybean hypocotyl, preparation method thereof, and soy hypocotyl products prepared from said koji |
-
2017
- 2017-11-22 CN CN201711221552.5A patent/CN107712642B/zh not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129535A (zh) * | 1995-02-21 | 1996-08-28 | 王振宝 | 北五味子强身健体酱 |
| CN104068371A (zh) * | 2014-06-20 | 2014-10-01 | 贵州大学 | 一种豆瓣辣酱促熟增香发酵菌剂及其制备方法 |
| CN106213215A (zh) * | 2016-07-18 | 2016-12-14 | 吉林大学 | 一种功能强化型豆豉休闲食品的制作方法 |
| CN106261784A (zh) * | 2016-08-16 | 2017-01-04 | 印江土家族苗族自治县宏杨食品有限公司 | 一种五香豆瓣酱及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107712642A (zh) | 2018-02-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101487724B1 (ko) | 발효 미강 추출물을 이용한 가공 현미 및 이의 제조방법 | |
| CN101785511B (zh) | 苦荞麦红曲发酵茶的制作方法 | |
| CN102389139A (zh) | 一种食用菌营养保健功能性饮料的制备方法 | |
| CN107647371B (zh) | 一种无花果酱油 | |
| US9827213B2 (en) | Astragalus membranaceus fermentation product and method of producing the same | |
| Chaudhary et al. | Prospects of Indian traditional fermented food as functional foods | |
| KR20200065497A (ko) | 복합 발효를 이용한 gaba 증진된 대추 발효물 및 그 제조 방법 | |
| CN1568790A (zh) | 黄豆酱混合菌种发酵剂的生产方法 | |
| CN101407754A (zh) | 一种黑木耳糙米醋的生产工艺 | |
| CN112971036A (zh) | 一种酱腐乳及其制作方法 | |
| KR101865842B1 (ko) | 천일염 함유 쌀유산균발효물, 그 제조방법 및 그로부터 제조된 김치소스 조성물 | |
| KR101720844B1 (ko) | 표고 균사체 배양미를 이용한 젖산발효물의 제조방법 | |
| CN107712642B (zh) | 一种增香型蒲笋菌菇豆瓣酱及其制备方法 | |
| CN105725163B (zh) | 一种香菇菌黑蒜酱 | |
| CN107751803B (zh) | 一种增香型蟹肉豆瓣酱及其制备方法 | |
| KR100896241B1 (ko) | 녹차성분을 함유하는 느타리버섯 또는 팽이버섯 재배용배지 조성물 및 이를 이용한 느타리버섯 또는 팽이버섯의재배방법 | |
| KR20200145127A (ko) | 보리를 포함하는 gaba 함유량이 높은 요구르트 제조용 조성물, 제조방법 및 이로 제조된 요구르트 | |
| CN107751804B (zh) | 一种增香型钙质豆瓣酱及其制备方法 | |
| CN108576797A (zh) | 一种以蛹虫草为原料的虫草酵素的制作方法 | |
| KR101264007B1 (ko) | 대두 단백질과 고춧가루를 주원료로 하는 유산균 함유 고추장 및 그 제조방법 | |
| CN108497454B (zh) | 一种低盐芝麻叶酱的制备方法 | |
| KR101317944B1 (ko) | 신규한 저염 된장의 제조방법 | |
| CN112772894A (zh) | 一种用于预制菜肴的天然保鲜调味剂 | |
| TWI679983B (zh) | 茯苓發酵產物及其製法 | |
| TWI659100B (zh) | 松露固態發酵產物及其製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20220419 |