CN107897799A - 一种酒香大蒜的制作方法 - Google Patents
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Abstract
本发明公开了一种酒香大蒜的制作方法,其特征在于,包括以下方面:(1)浸泡,将大蒜头浸入清水中浸泡,剥除外皮后浸入次氯酸钠溶液,然后在60°白酒中泡制;(2)低温发酵,将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵;(3)磁化加热,将发酵大蒜装入玻璃罐加入植物营养液进行加热处理;(4)腌制,将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,密封腌制2‑3天后加入温水腌制3‑4天;(5)酒浸,向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍;(6)烘制包装,酒浸大蒜烘干至水分含量20%‑30%,包装后制得酒香大蒜。
Description
技术领域
本发明属于大蒜加工技术领域,具体涉及一种酒香大蒜的制作方法。
背景技术
大蒜含有丰富的大蒜素,使天然的杀菌素,对球菌、杆菌、病毒等都有良好的抑制和杀灭作用,并且还具有降低胆固醇、降血糖、抗动脉粥样硬化等功效,具有较高的食用保健价值。而腌制蒜为中华传统美食小吃,其中又以糖醋蒜为代表,色泽呈雪白状态,味道甜美,是日常食用和开胃的佳品;其中含有丰富的蛋白质、脂肪、氨基酸和维生素等营养成分,具有增强人体生理机能、促进新陈代谢、延缓衰老等功效。腌制后的大蒜食用后异味较重,会使口中长时间含有大蒜味,影响到工作、学习中与他人正常交谈效率;并且腌制大蒜具有较强的辛辣味,使部分人群产生食用不适感,严重影响了腌制大蒜销售情况;而在糖醋蒜的腌制过程中使用大量的蔗糖,可降低大蒜辛辣味,提高大蒜口感甜度,但是糖分含量过高,会增加人体对糖的耐受压力,部分人群具有不适感。
发明内容
本发明针对现有的问题:腌制后的大蒜食用后异味较重,会使口中长时间含有大蒜味,影响到工作、学习中与他人正常交谈效率;并且腌制大蒜具有较强的辛辣味,使部分人群产生食用不适感,严重影响了腌制大蒜销售情况;而在糖醋蒜的腌制过程中使用大量的蔗糖,可降低大蒜辛辣味,提高大蒜口感甜度,但是糖分含量过高,会增加人体对糖的耐受压力,部分人群具有不适感。为解决上述问题,本发明提供了一种酒香大蒜的制作方法。
本发明是通过以下技术方案实现的:
一种酒香大蒜的制作方法,包括以下步骤:
(1)浸泡:将大蒜头浸入清水中浸泡20-24h,剥除外皮后浸入次氯酸钠溶液3-4min,然后在60°白酒中泡制2-3h,并使用超声波振荡30-40min,可对所携带的腐败微生物进行杀死,并且白酒浸泡中可降低大蒜异味,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度12-15℃,先密封发酵36-40h,再打开坛口发酵24-27h,制得发酵大蒜;可提高植物营养液中营养成分和芳香成分对大蒜的渗透作用,提高大蒜的口感风味,并且可对大蒜成分进行降解,降低大蒜的食用异味;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,提高大蒜中植物营养液成分含量,温度40-43℃,并使用15-17kHz和23-26kHz电磁波交替处理,交替频次为1次/2min,加热处理65-70min,所产生的电磁波可对大蒜异味成分造成破坏,降低食用时的异味口感,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的8%-10%,密封腌制2-3天后加入温水没过大蒜高度,每12h翻料1次腌制3-4天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在60-65℃温度焖制34-38min,然后降温至37-40℃文火熬制2-3h,再密封浸泡6-8天,提高大蒜中黄酒营养成分含量,腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果13-17份、栀子花11-14份、桂花9-12份、梅花7-10份、玉兰花6-8份、菠萝汁4-7份、脐橙皮4-6份、山竹3-5份,将配制原料粉碎加入总质量4-6倍的水,蒸煮30-35min后加入酵母菌发酵2-3天,过滤后浓缩至原体积的1/4,制得植物营养液。
步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为3-4:1-2:1:1,其加入量为植物营养液质量3%-4%。
步骤(4)所述的温水,其温度为40-45℃。
步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为4-5:1。
本发明相比现有技术具有以下优点:浸泡方法,将剥皮后大蒜在白酒中进行浸泡,可对所携带的腐败微生物进行杀死,降低腌制中酸败机率,并且白酒浸泡中可降低大蒜异味。低温发酵,经提取的植物营养液中含有丰富维生素、矿物质及氨基酸等营养成分,并且还有多种植物芳香成分,通过低温发酵可提高营养成分和芳香成分对大蒜的渗透作用,提高口感和营养价值;并且低温发酵中可对大蒜中成分进行降解,降低腌制大蒜的异味口感。磁化加热,采用植物营养液可提高其营养成分和芳香成分对大蒜的渗透作用,使用两种频率电磁波交替处理可提高植物营养液对大蒜的渗透能力,并且对大蒜中异味成分造成破坏,降低食用后异味口感。腌制方法,采用食盐进行腌制可提高大蒜的软化和腌制效果,降低大蒜中水分含量,提高后续加工效果。酒浸方法,浓缩黄酒中含有丰富的氨基酸、功能性低聚糖和矿物质等营养成分,通过焖制、文火熬制和密封浸泡可提高大蒜中黄酒营养成分含量,所腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,避免蔗糖腌制中产生的不适感。
具体实施方式
实施例1:
一种酒香大蒜的制作方法,包括以下步骤:
(1)浸泡:将大蒜头浸入清水中浸泡21h,剥除外皮后浸入次氯酸钠溶液3min,然后在60°白酒中泡制2.5h,并使用超声波振荡33min,可对所携带的腐败微生物进行杀死,并且白酒浸泡中可降低大蒜异味,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度13℃,先密封发酵37h,再打开坛口发酵25h,制得发酵大蒜;可提高植物营养液中营养成分和芳香成分对大蒜的渗透作用,提高大蒜的口感风味,并且可对大蒜成分进行降解,降低大蒜的食用异味;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,提高大蒜中植物营养液成分含量,温度41℃,并使用15.5kHz和24kHz电磁波交替处理,交替频次为1次/2min,加热处理66min,所产生的电磁波可对大蒜异味成分造成破坏,降低食用时的异味口感,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的8.5%,密封腌制2天后加入温水没过大蒜高度,每12h翻料1次腌制3天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在62℃温度焖制35min,然后降温至38℃文火熬制2.5h,再密封浸泡7天,提高大蒜中黄酒营养成分含量,腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果14份、栀子花12份、桂花10份、梅花8份、玉兰花6.3份、菠萝汁5份、脐橙皮4.5份、山竹3.4份,将配制原料粉碎加入总质量4.5倍的水,蒸煮31min后加入酵母菌发酵2天,过滤后浓缩至原体积的1/4,制得植物营养液。
步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为3:1:1:1,其加入量为植物营养液质量3.2%。
步骤(4)所述的温水,其温度为41℃。
步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为4:1。
实施例2:
(1)浸泡:将大蒜头浸入清水中浸泡23h,剥除外皮后浸入次氯酸钠溶液4min,然后在60°白酒中泡制3h,并使用超声波振荡38min,可对所携带的腐败微生物进行杀死,并且白酒浸泡中可降低大蒜异味,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度14℃,先密封发酵39h,再打开坛口发酵26h,制得发酵大蒜;可提高植物营养液中营养成分和芳香成分对大蒜的渗透作用,提高大蒜的口感风味,并且可对大蒜成分进行降解,降低大蒜的食用异味;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,提高大蒜中植物营养液成分含量,温度42℃,并使用16.8kHz和25kHz电磁波交替处理,交替频次为1次/2min,加热处理69min,所产生的电磁波可对大蒜异味成分造成破坏,降低食用时的异味口感,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的9.6%,密封腌制3天后加入温水没过大蒜高度,每12h翻料1次腌制4天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在64℃温度焖制37min,然后降温至39℃文火熬制3h,再密封浸泡8天,提高大蒜中黄酒营养成分含量,腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果16份、栀子花13份、桂花11份、梅花9份、玉兰花7.6份、菠萝汁6份、脐橙皮5.2份、山竹4.5份,将配制原料粉碎加入总质量5.5倍的水,蒸煮34min后加入酵母菌发酵3天,过滤后浓缩至原体积的1/4,制得植物营养液。
步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为4:2:1:1,其加入量为植物营养液质量3.8%。
步骤(4)所述的温水,其温度为44℃。
步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为5:1。
对比1:
本对比1与实施例1比较,未进行步骤(1)中白酒泡制,其他步骤与实施例1相同。
对比2:
本对比2与实施例1比较,未进行步骤(2)低温发酵,其他步骤与实施例1相同。
对比3:
本对比3与实施例2比较,未进行步骤(3)中加热处理,其他步骤与实施例2相同。
对比4:
本对比4与实施例2比较,未进行步骤(5)中浓缩黄酒,其他步骤与实施例2相同。
对比5:
本对比5与实施例2比较,未进行步骤(5)中酒浸方法,其他步骤与实施例2相同。
对照组:
对照组采用蔗糖和醋对大蒜进行腌制,未使用白酒泡制、低温发酵、加热处理、浓缩黄酒和酒浸方法。
对实施例1、实施例2、对比1、对比2、对比3、对比4、对比5及对照组实验方案,统计大蒜糖度、氨基酸含量、口感异味(其中﹢﹢﹢﹢﹢为很重,﹢﹢﹢﹢为较重,﹢﹢﹢为一般,﹢﹢为淡,﹢为很淡)。
实验数据:
项目 | 糖度% | 氨基酸含量g/100g | 口感异味 |
实施例1 | 1.34 | 3.97 | ﹢ |
实施例2 | 1.29 | 3.94 | ﹢ |
对比1 | 1.31 | 3.91 | ﹢﹢﹢ |
对比2 | 2.37 | 3.33 | ﹢﹢ |
对比3 | 1.25 | 3.86 | ﹢﹢﹢ |
对比4 | 3.04 | 2.96 | ﹢﹢ |
对比5 | 2.27 | 3.44 | ﹢﹢﹢ |
对照组 | 5.17 | 1.85 | ﹢﹢﹢﹢ |
综合结果:本发明方法所制作的酒香大蒜,与对照组比较,大蒜中糖度降低3.88%,氨基酸含量提高2.12g/100g,降低了大蒜食用时的口感异味。采用低温发酵、浓缩黄酒和酒浸方法,可降低糖度1.03%、1.75%、0.98%,氨基酸含量提高0.64g/100g、0.98g/100g、0.5g/100g,并且降低腌制蒜的口感异味;而使用白酒泡制和加热处理,可降低大蒜的口感异味,使大蒜食用起来具有更好的口感适应性。
Claims (6)
1.一种酒香大蒜的制作方法,其特征在于,包括以下步骤:
(1)浸泡:将大蒜头浸入清水中浸泡20-24h,剥除外皮后浸入次氯酸钠溶液3-4min,然后在60°白酒中泡制2-3h,并使用超声波振荡30-40min,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度12-15℃,先密封发酵36-40h,再打开坛口发酵24-27h,制得发酵大蒜;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,温度40-43℃,并使用15-17kHz和23-26kHz电磁波交替处理,交替频次为1次/2min,加热处理65-70min,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的8%-10%,密封腌制2-3天后加入温水没过大蒜高度,每12h翻料1次腌制3-4天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在60-65℃温度焖制34-38min,然后降温至37-40℃文火熬制2-3h,再密封浸泡6-8天,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
2.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
3.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果13-17份、栀子花11-14份、桂花9-12份、梅花7-10份、玉兰花6-8份、菠萝汁4-7份、脐橙皮4-6份、山竹3-5份,将配制原料粉碎加入总质量4-6倍的水,蒸煮30-35min后加入酵母菌发酵2-3天,过滤后浓缩至原体积的1/4,制得植物营养液。
4.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为3-4:1-2:1:1,其加入量为植物营养液质量3%-4%。
5.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(4)所述的温水,其温度为40-45℃。
6.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为4-5:1。
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CN109805353A (zh) * | 2019-03-13 | 2019-05-28 | 山东天博食品配料有限公司 | 一种发酵大蒜酱及其制备方法 |
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CN109805353A (zh) * | 2019-03-13 | 2019-05-28 | 山东天博食品配料有限公司 | 一种发酵大蒜酱及其制备方法 |
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