CN108056446A - 花生发酵物的制作方法 - Google Patents
花生发酵物的制作方法 Download PDFInfo
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- CN108056446A CN108056446A CN201711236810.7A CN201711236810A CN108056446A CN 108056446 A CN108056446 A CN 108056446A CN 201711236810 A CN201711236810 A CN 201711236810A CN 108056446 A CN108056446 A CN 108056446A
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- Prior art keywords
- peanut
- fermentate
- fermentation
- months
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Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 35
- 241001553178 Arachis glabrata Species 0.000 title claims abstract description 35
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 35
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 35
- 235000020232 peanut Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
- 235000015165 citric acid Nutrition 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 239000002893 slag Substances 0.000 claims description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 235000010199 sorbic acid Nutrition 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- 230000003442 weekly effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000010241 potassium sorbate Nutrition 0.000 abstract description 3
- 239000004302 potassium sorbate Substances 0.000 abstract description 3
- 229940069338 potassium sorbate Drugs 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明提供花生发酵物的制作方法，属于食品加工技术领域，包括以下步骤：去除花生壳，得到花生仁，然后使用搅拌机将花生仁搅碎，得碎花生；将碎花生、蜂蜜、食盐、酵母菌、饮用水、小苏打、柠檬酸按30:10:2:1:40:2:2的质量比例放入密闭容器进行发酵；发酵3个月后打开容器，加入相当于发酵物1%质量的山梨酸钾和0.3%质量的乳酸菌；然后继续密封发酵；继续发酵3个月后得花生发酵物。本发明通过将花生去壳破碎，然后添加蜂蜜、食盐、酵母菌、饮用水、小苏打、柠檬酸进行一次发酵，发酵3个月后加入乳酸菌和山梨酸钾进行二次发酵，使本发明所生产的花生发酵物安全卫生，利于人体吸收，能够满足人体对酵素的需求。
Description
技术领域
本发明属于食品加工技术领域，主要涉及花生发酵物的制作方法。
背景技术
酵素是一种利于人吸收的产品，人食用的食物中含有各种各样的酵素，但是酵素在这些普通食物中所占比例较小，对于日益重视减抗的现代人来说，培养食用酵素对于满足人体营养的需求成为一种需求。
发明内容
鉴于以上内容，有必要提供一种酵素的制作工艺，本发明所采用的技术方案是：花生发酵物的制作方法，包括以下步骤：
1)去除花生壳，得到花生仁，然后使用搅拌机将花生仁搅碎，得碎花生；
2）将碎花生、蜂蜜、食盐、酵母菌、饮用水、小苏打、柠檬酸按30:10:2:1:40:2:2的质量比例放入密闭容器进行发酵；
3）发酵3个月后打开容器，捞起浮在水面上的酵渣，加入相当于发酵物1%质量的山梨酸钾和0.3%质量的乳酸菌；然后继续密封发酵，并且每周打开容器捞出浮在水面上的酵渣；
4）继续发酵3个月后得花生发酵物。
本发明具有以下有益效果：
本发明通过将花生去壳破碎，然后添加蜂蜜、食盐、酵母菌、饮用水、小苏打、柠檬酸进行一次发酵，发酵3个月后加入乳酸菌和山梨酸钾进行二次发酵，使本发明所生产的花生发酵物安全卫生，利于人体吸收，能够满足人体对酵素的需求。
具体实施方式
在本发明一较佳实施例当中，花生发酵物的制作方法包括以下步骤：
1)去除花生壳，得到花生仁，然后使用搅拌机将花生仁搅碎，得碎花生；
2）将碎花生、蜂蜜、食盐、酵母菌、饮用水、小苏打、柠檬酸按30:10:2:1:40:2:2的质量比例放入密闭容器进行发酵；
3）发酵3个月后打开容器，捞起浮在水面上的酵渣，加入相当于发酵物1%质量的山梨酸钾和0.3%质量的乳酸菌；然后继续密封发酵，并且每周打开容器捞出浮在水面上的酵渣；
4）继续发酵3个月后得花生发酵物。
Claims (1)
1.花生发酵物的制作方法，其特征在于：所述花生发酵物的制作方法包括以下步骤：
1)去除花生壳，得到花生仁，然后使用搅拌机将花生仁搅碎，得碎花生；
2）将碎花生、蜂蜜、食盐、酵母菌、饮用水、小苏打、柠檬酸按30:10:2:1:40:2:2的质量比例放入密闭容器进行发酵；
3）发酵3个月后打开容器，捞起浮在水面上的酵渣，加入相当于发酵物1%质量的山梨酸钾和0.3%质量的乳酸菌；然后继续密封发酵，并且每周打开容器捞出浮在水面上的酵渣；
4）继续发酵3个月后得花生发酵物。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711236810.7A CN108056446A (zh) | 2017-11-30 | 2017-11-30 | 花生发酵物的制作方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711236810.7A CN108056446A (zh) | 2017-11-30 | 2017-11-30 | 花生发酵物的制作方法 |
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| Publication Number | Publication Date |
|---|---|
| CN108056446A true CN108056446A (zh) | 2018-05-22 |
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|---|---|---|---|
| CN201711236810.7A Pending CN108056446A (zh) | 2017-11-30 | 2017-11-30 | 花生发酵物的制作方法 |
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| CN (1) | CN108056446A (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130047307A (ko) * | 2011-10-31 | 2013-05-08 | 신안군농업기술센터소장 | 끓임용 땅콩청국장 및 그 제조방법 |
| CN105105139A (zh) * | 2015-07-22 | 2015-12-02 | 杭州赛洋环保工程有限公司 | 梅子酵素配方 |
| CN106213095A (zh) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | 一种发酵果蔬汁的制备方法及其得到产品的应用 |
-
2017
- 2017-11-30 CN CN201711236810.7A patent/CN108056446A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130047307A (ko) * | 2011-10-31 | 2013-05-08 | 신안군농업기술센터소장 | 끓임용 땅콩청국장 및 그 제조방법 |
| CN105105139A (zh) * | 2015-07-22 | 2015-12-02 | 杭州赛洋环保工程有限公司 | 梅子酵素配方 |
| CN106213095A (zh) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | 一种发酵果蔬汁的制备方法及其得到产品的应用 |
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Application publication date: 20180522 |
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