CN108433029A - 一种无防腐剂添加低盐豆瓣酱及其生产工艺流程 - Google Patents
一种无防腐剂添加低盐豆瓣酱及其生产工艺流程 Download PDFInfo
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Abstract
本发明公开了一种无防腐剂添加低盐豆瓣酱及其生产工艺流程,原料按以下重量百分比配制:蚕豆12%‑24%、鲜辣椒48%‑60%、食用盐4%‑6%、小麦粉3%‑6%、食用植物油3%‑8%、味精1%‑2%、鸡精1%‑2%、香辛料提取浓缩液1%‑2%、小茴香粉0.3‑0.6%、花椒0.3‑0.6%、肉桂粉0.2‑0.6%、迷迭香粉0.2‑0.6%、八角茴香0.2‑0.6%、丁香粉0.05‑0.3%。采用低盐发酵,不添加任何化学防腐剂,营养价值高、酱香浓郁。
Description
技术领域
本发明涉及食品生产技术领域,尤其涉及一种无防腐剂添加低盐豆瓣酱及其生产工艺流程。
背景技术
豆瓣酱是以蚕豆、黄豆和小麦为主要原料经微生物发酵作用酿造而成,由于其味道鲜美、酱香浓郁,是我国大部分地区人们十分喜好的一种调味品。现有的发酵酱调味品生产企业仍沿用四川郫县传统的豆瓣酱高盐发酵工艺,产品食盐含量普遍在12~18%,有的甚至高达22~25%,导致产品同质化问题突出、市场竞争力弱,企业经济效益不佳。对于消费者来说,长期食用高盐食品会增加心脏、肾脏的负担,容易引起心脏病、高血压等心脑血管疾病,不利于人体健康。
豆瓣酱等发酵酱制品生产的关键技术是如何有效抑制发酵过程杂菌生长,防止发酵过程腐败变质,保证发酵过程的安全性和稳定性进而提高产品质量。传统的豆瓣酱高盐发酵工艺是利用食盐的高渗透压作用来抑制杂菌生长,以保证发酵过程的安全性和稳定性,但传统的高盐发酵工艺存在生产周期长、成本较高、成品风味不稳定等缺点,同时,高浓度食盐的盐析作用会降低发酵醅中蛋白酶、淀粉酶等水解酶的活性,不利于蛋白质、淀粉等大分子物质转化为小分子的营养物质,进而降低发酵酱制品的营养价值。
目前市场上的豆瓣酱发酵食品都是高盐发酵,容易引起高血压及心脑血管疾病。公开(公告)号106690073A公开(公告)日2017-05-24一种郫县豆瓣低盐快速发酵工艺,其低盐辣椒胚初品的制作:将鲜辣椒酱和复水辣椒与含盐量为20%~25%的高盐辣椒胚混合,得到含盐量为7~12%的低盐辣椒胚初品,制备出的豆瓣成品的盐度为7~12%。该发明还存在高盐浸泡的工艺,在低盐发酵过程中处理不当容易造成杂菌生长,发酵过程腐败变质,影响豆瓣制品质量。另外,其盐度还相对较高,并非真正意义上的低盐豆瓣制品。因此,低盐发酵食品是未来食品行业发展的一种趋势,但还需要解决低盐发酵变质的技术问题。
发明内容
基于背景技术存在的技术问题,本发明提出了一种无防腐剂添加低盐豆瓣酱,采用低盐发酵,不添加任何化学防腐剂,营养价值高、酱香浓郁,制备的低盐发酵豆瓣制品对高血压及心脑血管疾病有明显的改善。
本发明的另一目的在于提供一种无防腐剂添加低盐豆瓣酱的生产工艺流程,该方法采用低盐发酵工艺,解决发酵过程的腐败变质问题。
为实现上述目的,本发明采用的技术方案:
一种无防腐剂添加低盐豆瓣酱,其特征在于原料按以下重量百分比配制:蚕豆12%-24%、鲜辣椒48%-60%、食用盐4%-6%、小麦粉3%-6%、食用植物油3%-8%、味精1%-2%、鸡精1%-2%、香辛料提取浓缩液1%-2%、小茴香粉0.3-0.6%、花椒0.3-0.6%、肉桂粉0.2-0.6%、迷迭香粉0.2-0.6%、八角茴香0.2-0.6%、丁香粉0.05-0.3%;所述香辛料提取浓缩液由小茴香、花椒、八角茴香、肉桂、迷迭香、丁香按重量比1:2:1:2:0.5:0.3混合,经香辛料重量5倍的水煮沸,溶液浓缩至三分之一制得。
优选的,无防腐剂添加低盐豆瓣酱:其特征在于:原料按重量百分比分包括:蚕豆22%、鲜辣椒57%、食用盐6%、小麦粉4%、食用植物油5%、味精1.5%、鸡精1%、香辛料提取浓缩液1.5%、小茴香粉0.5%、花椒0.5%、肉桂粉0.3%、迷迭香粉0.3%、八角茴香0.3%、丁香粉0.1%。
一种无防腐剂添加低盐豆瓣酱的生产工艺流程,其特征在于包括以下步骤:
S1、原材料验收:
所要验收的原辅料包括:蚕豆、鲜辣椒、食用盐、小麦粉、食用植物油、味精、鸡精、小茴香、花椒、八角茴香、肉桂、迷迭香、丁香、香辛料提取浓缩液(小茴香、花椒、八角茴香、肉桂、迷迭香、丁香);塑料瓶(桶)、玻璃瓶、瓶盖、纸箱,依照相关国家标准进行对原辅料的验收,并向供应商索取相关证照、产品合格检验报告及收货单据,检查是否保质期内,检验辣椒成熟度是否适中,新鲜有光泽、不萎蔫,无虫蛀、无异味、无腐烂现象的原辅料可进行验收,检验蚕豆颗粒是否饱满均匀,无霉变、虫蛀颗粒、无杂质的原辅料可进行验收;
S2、清洗、挑选:
将辣椒、蚕豆进行清洗挑选,去处其中的杂质;然后将塑料瓶(桶)、玻璃瓶、瓶盖进行清洗干净。
S3、蒸泡蚕豆、加面粉、曲精:
在无菌净化车间内,先将去皮后的蚕豆豆瓣片装于萝筐25 kg左右,然后在蒸锅的桶口横置一木棒,待水烧到沸腾时,把装入箩筐的豆瓣连筐放入锅内蒸,筐绳系在桶口横置的木棒上,不使豆瓣浮起散落在蒸锅底部,豆瓣入水后要不断搅拌,使之受温均匀,浸烫2~3min,达到三分熟程度即可迅速取出,用冷水冲淋浸泡,使之降温,然后沥去水分,倒入接种拌曲台,将晾后用手指捏断豆瓣断面可见白迹的豆瓣加入豆瓣重量0.02-0.06%的曲精,曲精由米曲酶或黑曲霉孢子的一种或两种,和小麦面粉充分混合拌匀;
S4、制曲:
将拌小麦粉之后的蚕豆摊放在曲床中,,厚度以2~3 cm,维持室温28~30℃,待品温升至37℃进行翻曲一次,并将结饼的曲块搓散,再行摊平,以后使品温最高不超过45℃,直到蚕豆的表面长出浅黄绿色菌丝为止;
S5、储存发酵:
按每100 kg豆瓣曲,加水150 kg,食盐15kg的比例配制发酵盐水加入发酵缸或池里,再将1.5%香辛料提取浓缩液倒入发酵盐水中搅匀,把成曲倒入发酵缸或池里,搅拌均匀待其发酵;待自然晒露发酵1 d后,改为每周掀酱2~3次,掀酱时要将经过日晒、较干,色泽较深的酱醅集中,再用力往下压入酱醪内深处发酵,酱的颜色随着发酵时间的增长而逐步变成红褐色,日晒夜露3-5个月后成为成熟酱;
S6、晒制:
储存发酵之后的酱加入粉碎之后的鲜辣椒,转入晒场内晒制,时间为3-5个月;
S7、调配:
按照原料比例添加食盐、食用植物油、味精、鸡精、小茴香粉、花椒、肉桂粉、迷迭香粉、八角茴香、丁香粉在夹层锅中以转速36r/min搅拌,搅拌时间不低于5分钟;
S8、初次灭菌:
在夹层锅中,将升温至90-98℃,开始进行搅拌灭菌,搅拌灭菌时间为30分钟,输送至灌装容器内;
S9、灌装封盖:
在塑料瓶(桶)、玻璃瓶、瓶盖清洗后经过清洗消毒,定量灌装;
S10、灭菌:
灌装之后的产品在灭菌釜中灭菌,采用玻璃瓶装产品时:将灭菌温度调至为121℃,灭菌温度时间为25min;采用塑料瓶装产品时:将灭菌温度调至为80℃,灭菌温度时间为40min;
S11、包装入库:
最后,灭菌之后的产品喷码放入外包装箱中进行包装入库。
采用上述技术方案的有益效果:该无防腐剂添加低盐豆瓣酱,加入食用盐4%-6%,采用低盐发酵过程添加香辛料提取浓缩液天然防腐剂技术代替苯甲酸钠等化学防腐剂,低盐发酵过程接种益生菌并利用益生菌代谢产生的天然抗菌素抑制杂菌生长等综合技术,解决豆瓣酱低盐发酵过程中抑制杂菌生长的关键技术问题,保证低盐发酵过程的安全性和稳定性,进而显著降低产品食盐含量并提高产品质量,开发生产营养价值高、酱香浓郁的低盐豆瓣酱健康食品。所生产的低盐豆瓣酱产品食盐含量低于6%、氨基酸态氮含量高于0.7%。制曲是豆瓣酱发酵生产所必须的关键环节,豆瓣酱生产的所有原料经加水浸料后,接种米曲霉孢子粉拌匀,置于厚层通风制曲床,通过调节通风量的大小控制曲料在一定温度和湿度范围,使米曲霉菌丝在曲料中充分生长繁殖进而产生丰富的蛋白酶、淀粉酶等水解酶类,制成的曲料所含蛋白酶等水解酶活性的高低是决定后续豆瓣酱发酵质量的生化基础。曲料按一定配比加食盐水制成发酵醅置于发酵池进行发酵,其主导生化反应是曲料中的蛋白质、淀粉等大分子物质在蛋白酶、淀粉酶等水解酶作用下转化成氨基酸、可溶性糖等小分子营养物质,进而酿制成味道鲜美、酱香浓郁的豆瓣酱产品。传统的豆瓣酱制曲工艺是原料加水浸料后不经灭菌而直接接种米曲霉孢子粉进行制曲,制曲车间是能自然通风的普通车间,厚层通风制曲过程所通风是未经过滤的自然空气。因此,传统制曲过程有来自原料和自然空气中较复杂的杂菌,发酵过程中容易造成杂菌污染,而本发明的香辛料提取浓缩液能够抑制杂菌生长,起到防腐作用。本发明中的小茴香作为药食两用芳香植物,除提香外具有促进胃肠蠕动、抗溃疡、镇痛、中枢麻痹、松弛血管、***样作用等,小茴香中的小茴香精油对常见食源性致病菌和腐败真菌具有优良的广谱性抗菌作用,是一种天然的防腐剂,在食品领域可作为保藏剂的良好天然替代品,可以在一定程度上替代食品防腐剂。原料中具有肉桂,桂皮油有强大杀菌作用,对革兰氏染色刚性菌的效果比阴性者好,有明显的杀真菌作用。迷迭香中具有优良抗氧化性的抗氧化剂和迷迭香精油。八角茴香含挥发油,其中主要成分为反式茴香醚、对丙烯苯基异戊烯醚等。动物实验表明,有升高白细胞和祛痰作用。醇提物对离体气管有抗组织胺作用;体外试验对枯草杆菌、大肠杆菌等多种细菌有抑制作用。丁香含挥发油,油中主要含丁香油酸、乙酰丁香油酸及丁香烯、甲基正戊酮、甲基正庚酮、香荚兰醛等成分。具抑菌及驱虫作用,丁香为芳香健胃剂,可缓解腹部气胀,增加胃液分泌,增强消化能力,减轻恶心呕吐,水煎剂对葡萄球菌、链球菌、大肠杆菌、伤寒杆菌、绿脓杆菌等有抑制作用。所述小茴香、花椒、八角茴香、肉桂、迷迭香、丁香提取的香辛料提取浓缩液提升豆瓣制品的风味,同时也是天然的防腐剂,解决低盐发酵的防腐作用。
氨基酸态氮含量测定方法:将低盐发酵蚕豆捣碎,加入30mL 蒸馏水,震荡1h,
4000r/min 离心15min, 取上清液,加入10.0mL40% 甲醛溶液, 混匀, 再用氢氧化钠标准液继续滴定至pH9.2, 记下消耗氢氧化钠标准液的量(mL);同时取100mL 水先用氢氧化钠溶液调节pH 至8.2,再加入10.0mL40% 甲醛溶液, 用氢氧化钠标准液滴定至pH 9.2,作为空白实验。根据消耗氢氧化钠标准液的量, 计算出氨基酸态氮的含量。
具体实施方式
下面结合具体实施方式对本发明作进一步详细的描述,但不应将此理解为本发明上述主题的范围仅限下述实施例。
实施例1
一种无防腐剂添加低盐豆瓣酱,原料按以下质量百分比配制:蚕豆15%、鲜辣椒60%、食用盐5%、小麦粉3%、食用植物油8%、味精2%、鸡精2%、香辛料提取浓缩液2%、小茴香粉0.6%、花椒0.6%、肉桂粉0.5%、迷迭香粉0.5%、八角茴香0.5%、丁香粉0.3%;所述香辛料提取浓缩液由小茴香、花椒、八角茴香、肉桂、迷迭香、丁香按重量比1:2:1:2:0.5:0.3混合,经香辛料重量5倍的水煮沸,溶液浓缩至三分之一制得。
一种无防腐剂添加低盐豆瓣酱的生产工艺流程,其特征在于包括以下步骤:
S1、原材料验收:
所要验收的原辅料包括:蚕豆、鲜辣椒、食用盐、小麦粉、食用植物油、味精、鸡精、小茴香、花椒、八角茴香、肉桂、迷迭香、丁香、香辛料提取浓缩液(小茴香、花椒、八角茴香、肉桂、迷迭香、丁香);塑料瓶(桶)、玻璃瓶、瓶盖、纸箱,依照相关国家标准进行对原辅料的验收,并向供应商索取相关证照、产品合格检验报告及收货单据,检查是否保质期内,检验辣椒成熟度是否适中,新鲜有光泽、不萎蔫,无虫蛀、无异味、无腐烂现象的原辅料可进行验收,检验蚕豆颗粒是否饱满均匀,无霉变、虫蛀颗粒、无杂质的原辅料可进行验收;
S2、清洗、挑选:
将辣椒、蚕豆进行清洗挑选,去处其中的杂质;然后将塑料瓶(桶)、玻璃瓶、瓶盖进行清洗干净。
S3、蒸泡蚕豆、加面粉、曲精:
在无菌净化车间内,先将去皮后的蚕豆豆瓣片装于萝筐25 kg左右,然后在蒸锅的桶口横置一木棒,待水烧到沸腾时,把装入箩筐的豆瓣连筐放入锅内蒸,筐绳系在桶口横置的木棒上,不使豆瓣浮起散落在蒸锅底部,豆瓣入水后要不断搅拌,使之受温均匀,浸烫2~3min,达到三分熟程度即可迅速取出,用冷水冲淋浸泡,使之降温,然后沥去水分,倒入接种拌曲台,将晾后用手指捏断豆瓣断面可见白迹的豆瓣加入豆瓣重量0.02-0.06%的曲精,曲精由米曲酶或黑曲霉孢子的一种或两种,和小麦面粉充分混合拌匀;
S4、制曲:
将拌小麦粉之后的蚕豆摊放在曲床中,,厚度以2~3 cm,维持室温28~30℃,待品温升至37℃进行翻曲一次,并将结饼的曲块搓散,再行摊平,以后使品温最高不超过45℃,直到蚕豆的表面长出浅黄绿色菌丝为止;
S5、储存发酵:
按每100 kg豆瓣曲,加水150 kg,食盐15kg的比例配制发酵盐水加入发酵缸或池里,再将1.5%香辛料提取浓缩液倒入发酵盐水中搅匀,把成曲倒入发酵缸或池里,搅拌均匀待其发酵;待自然晒露发酵1 d后,改为每周掀酱2~3次,掀酱时要将经过日晒、较干,色泽较深的酱醅集中,再用力往下压入酱醪内深处发酵,酱的颜色随着发酵时间的增长而逐步变成红褐色,日晒夜露3-5个月后成为成熟酱;
S6、晒制:
储存发酵之后的酱加入粉碎之后的鲜辣椒,转入晒场内晒制,时间为3-5个月;
S7、调配:
按照原料比例添加食盐、食用植物油、味精、鸡精、小茴香粉、花椒、肉桂粉、迷迭香粉、八角茴香、丁香粉在夹层锅中以转速36r/min搅拌,搅拌时间不低于5分钟;
S8、初次灭菌:
在夹层锅中,将升温至90-98℃,开始进行搅拌灭菌,搅拌灭菌时间为30分钟,输送至灌装容器内;
S9、灌装封盖:
在塑料瓶(桶)、玻璃瓶、瓶盖清洗后经过清洗消毒,定量灌装;
S10、灭菌:
灌装之后的产品在灭菌釜中灭菌,采用玻璃瓶装产品时:将灭菌温度调至为121℃,灭菌温度时间为25min;采用塑料瓶装产品时:将灭菌温度调至为80℃,灭菌温度时间为40min;
S11、包装入库:
最后,灭菌之后的产品喷码放入外包装箱中进行包装入库。
实施例2
无防腐剂添加低盐豆瓣酱,按下述原料的质量百分比配制备:蚕豆22%、鲜辣椒57%、食用盐6%、小麦粉4%、食用植物油5%、味精1.5%、鸡精1%、香辛料提取浓缩液1.5%、小茴香粉0.5%、花椒0.5%、肉桂粉0.3%、迷迭香粉0.3%、八角茴香0.3%、丁香粉0.1%。所述香辛料提取浓缩液由小茴香、花椒、八角茴香、肉桂、迷迭香、丁香按重量比1:2:1:2:0.5:0.3混合,经香辛料重量5倍的水煮沸,溶液浓缩至三分之一制得。
具体生产工艺流程按实施例1的方法制备。
实施例3
一种无防腐剂添加低盐豆瓣酱,原料按以下质量百分比配制:蚕豆24%、鲜辣椒58%、食用盐4%、小麦粉6%、食用植物油3%、味精1%、鸡精1.5%、香辛料提取浓缩液1.1%、小茴香粉0.3%、花椒0.3%、肉桂粉0.2%、迷迭香粉0.2%、八角茴香0.2%、丁香粉0.2%;所述香辛料提取浓缩液由小茴香、花椒、八角茴香、肉桂、迷迭香、丁香按重量比1:2:1:2:0.5:0.3混合,经香辛料重量5倍的水煮沸,溶液浓缩至三分之一制得。
具体生产工艺流程按实施例1的方法制备。
上述三个实施例制备的豆瓣酱的特性如下:
Claims (3)
1.一种无防腐剂添加低盐豆瓣酱,其特征在于原料按以下重量百分比配制:蚕豆12%-24%、鲜辣椒48%-60%、食用盐4%-6%、小麦粉3%-6%、食用植物油3%-8%、味精1%-2%、鸡精1%-2%、香辛料提取浓缩液1%-2%、小茴香粉0.3-0.6%、花椒0.3-0.6%、肉桂粉0.2-0.6%、迷迭香粉0.2-0.6%、八角茴香0.2-0.6%、丁香粉0.05-0.3%;所述香辛料提取浓缩液由小茴香、花椒、八角茴香、肉桂、迷迭香、丁香按重量比1:2:1:2:0.5:0.3混合,经香辛料重量5倍的水煮沸,溶液浓缩至三分之一制得。
2.根据权利要求1所述的无防腐剂添加低盐豆瓣酱,其特征在于:原料按重量百分比分包括:蚕豆22%、鲜辣椒57%、食用盐6%、小麦粉4%、食用植物油5%、味精1.5%、鸡精1%、香辛料提取浓缩液1.5%、小茴香粉0.5%、花椒0.5%、肉桂粉0.3%、迷迭香粉0.3%、八角茴香0.3%、丁香粉0.1%。
3.根据权利要求1所述的一种无防腐剂添加低盐豆瓣酱的生产工艺流程,其特征在于包括以下步骤:
S1、原材料验收:
所要验收的原辅料包括:蚕豆、鲜辣椒、食用盐、小麦粉、食用植物油、味精、鸡精、小茴香、花椒、八角茴香、肉桂、迷迭香、丁香、香辛料提取浓缩液;塑料瓶(桶)、玻璃瓶、瓶盖、纸箱,依照相关国家标准进行对原辅料的验收,并向供应商索取相关证照、产品合格检验报告及收货单据,检查是否保质期内,检验辣椒成熟度是否适中,新鲜有光泽、不萎蔫,无虫蛀、无异味、无腐烂现象的原辅料可进行验收,检验蚕豆颗粒是否饱满均匀,无霉变、虫蛀颗粒、无杂质的原辅料可进行验收;
S2、清洗、挑选:
将辣椒、蚕豆进行清洗挑选,去处其中的杂质;然后将塑料瓶(桶)、玻璃瓶、瓶盖进行清洗干净;
S3、蒸泡蚕豆、加面粉、曲精:
在无菌净化车间内,先将去皮后的蚕豆豆瓣片装于萝筐25 kg左右,然后在蒸锅的桶口横置一木棒,待水烧到沸腾时,把装入箩筐的豆瓣连筐放入锅内蒸,筐绳系在桶口横置的木棒上,不使豆瓣浮起散落在蒸锅底部,豆瓣入水后要不断搅拌,使之受温均匀,浸烫2~3min,达到三分熟程度即可迅速取出,用冷水冲淋浸泡,使之降温,然后沥去水分,倒入接种拌曲台,将晾后用手指捏断豆瓣断面可见白迹的豆瓣加入豆瓣重量0.02-0.06%的曲精,曲精由米曲酶或黑曲霉孢子的一种或两种,和小麦面粉充分混合拌匀;
S4、制曲:
将拌小麦粉之后的蚕豆摊放在曲床中,,厚度以2~3 cm,维持室温28~30℃,待品温升至37℃进行翻曲一次,并将结饼的曲块搓散,再行摊平,以后使品温最高不超过45℃,直到蚕豆的表面长出浅黄绿色菌丝为止;
S5、储存发酵:
按每100 kg豆瓣曲,加水150 kg,食盐15kg的比例配制发酵盐水加入发酵缸或池里,再将1.5%香辛料提取浓缩液倒入发酵盐水中搅匀,把成曲倒入发酵缸或池里,搅拌均匀待其发酵;待自然晒露发酵1 d后,改为每周掀酱2~3次,掀酱时要将经过日晒、较干,色泽较深的酱醅集中,再用力往下压入酱醪内深处发酵,酱的颜色随着发酵时间的增长而逐步变成红褐色,日晒夜露3-5个月后成为成熟酱;
S6、晒制:
储存发酵之后的酱加入粉碎之后的鲜辣椒,转入晒场内晒制,时间为3-5个月;
S7、调配:
按照原料比例添加食盐、食用植物油、味精、鸡精、小茴香粉、花椒、肉桂粉、迷迭香粉、八角茴香、丁香粉在夹层锅中以转速36r/min搅拌,搅拌时间不低于5分钟;
S8、初次灭菌:
在夹层锅中,将升温至90-98℃,开始进行搅拌灭菌,搅拌灭菌时间为30分钟,输送至灌装容器内;
S9、灌装封盖:
在塑料瓶(桶)、玻璃瓶、瓶盖清洗后经过清洗消毒,定量灌装;
S10、灭菌:
灌装之后的产品在灭菌釜中灭菌,采用玻璃瓶装产品时:将灭菌温度调至为121℃,灭菌温度时间为25min;采用塑料瓶装产品时:将灭菌温度调至为80℃,灭菌温度时间为40min;
S11、包装入库:
最后,灭菌之后的产品喷码放入外包装箱中进行包装入库。
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