CN110279100A - 一种辣椒酱的发酵工艺及其辣椒酱 - Google Patents
一种辣椒酱的发酵工艺及其辣椒酱 Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开一种辣椒酱的发酵工艺及其辣椒酱,包括如下步骤:S1:选料及预处理;S2:活化红茶菌冻干粉;S3:活化乳酸菌冻干粉;S4:预腌渍:用1~2%的食盐水浸没辣椒碎,同时,加入辣椒碎质量的0.02~0.1%护色剂,搅拌均匀,室温腌制18~36h;S5:好氧发酵阶段:将活化后红茶菌接种至腌渍后辣椒碎,接种量为辣椒碎质量0.1~0.5%,两层纱布封口,28~30℃有氧发酵5~7d;S6:厌氧发酵阶段:向S5所得发酵体系接种活化后乳酸菌,接种量为辣椒碎质量0.3~0.8%,密封,控制严格厌氧环境,30~35℃,与红茶菌混菌发酵20~25d;该辣椒酱PH≤4.2,乳酸含量达8.5~10.2mg/g,乙酸含量达3.7~4.8mg/g。本发明发酵出的辣椒酱颜色鲜红发亮,酸辣鲜香,有淡淡酒香气,不褪色、不褐变,货架期和储存时间长。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种辣椒酱的发酵工艺及其辣椒酱。
背景技术
红茶菌又名“海宝”、“胃宝”,以糖茶水为原料,经过酵母菌、醋酸菌和少量乳酸菌(乳酸菌不是必需菌种)等多种微生物共同发酵而成,能调节人体生理机能、促进新陈代谢、促进消化、防止动脉硬化、抗癌、养生强身,对萎缩性胃炎、胃溃疡等疑难病有很好的治疗作用,还能够调节血压、改善睡眠、防治各种慢性疾病。到目前为止,从红茶菌中分离出的醋酸菌有木醋杆菌、拟木醋杆菌、葡萄糖酸杆菌、产酮醋杆菌、弱氧化醋酸菌、葡萄糖醋酸菌、醋化醋杆菌和巴氏醋杆菌,其中最主要菌种的是木醋杆菌;酵母菌有酿酒酵母、不显酵母、路德类酵母、粟酒裂殖酵母、热带假丝酵母、克鲁斯假丝酵母、汉逊德巴利酵母、拜尔结合酵母等;乳酸菌主要有保加利亚乳杆菌、嗜热链球、植物乳杆菌等。现有技术,多以红茶菌为原料开发功能性保健饮品,尚未有红茶菌为发酵菌群发酵酱料的研究被报道。
发酵型辣椒酱是以鲜红辣椒、水、盐等为原料,经微生物发酵形成具有特殊风味的的辣椒酱,促进食欲,但辣椒中含有丰富的辣椒红素、辣椒玉红素、辣椒橙色素等,在发酵过程中或开封食用时,受氧气含量、温度、pH值、光等因素作用下,极易发生光催化氧化、自由基链反应、环重排、异构化等降解反应,稳定性被破坏,褪色变黑,影响辣椒酱色泽和品质。同时,褐变也是影响辣椒酱色泽变化的重要原因之一,分为酶褐变和非酶褐变:酶褐变主要是由果蔬中的酚类物质和单宁物质在多酚氧化酶的作用下发生一系列的化学反应,最后生成黑色素;非酶褐变主要是由果蔬中的还原糖与氨基酸、蛋白质作用生成黑色素,即美拉德反应。由于发酵型辣椒酱存在天然色素降解和褐变的问题,严重影响辣椒酱货架期和储存时间。
综上所述,本发明利用红茶菌和乳酸菌分步发酵辣椒酱,并以D-异抗坏血酸钠、植酸、柠檬酸钠复配的护色剂抑制辣椒红素氧化降解,阻止辣椒酱发生褐变现象,增加辣椒酱中的风味物质种类和含量,提高辣椒酱的营养价值和保健功能,延长其货架期和储存时间。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种辣椒酱的发酵工艺及其辣椒酱。
本发明的技术方案概述如下:
一种辣椒酱的发酵工艺,包括如下步骤:
S1:选料及预处理:选择新鲜红辣椒,剔除腐烂辣椒、辣椒蒂,洗净、晾干表面水分后,剁成1.5~3mm辣椒碎,备用;
S2:活化红茶菌冻干粉:用3~4倍质量的无菌水稀释红茶菌冻干粉,并按1:(15~20)的体积比红茶菌稀释液接种至红茶菌专用液体培养基中,28℃恒温摇床培养3d,摇床转速为130~160r/min,低速离心10~20min,取下层沉淀物即复苏活化后红茶菌菌种,4℃冷藏备用;
S3:活化乳酸菌冻干粉:用5~6倍质量的无菌水稀释乳酸菌冻干粉,并按1:(15~20)的体积比乳酸菌稀释液接种至MRS液体培养基中,在厌氧条件下,37℃恒温摇床培养3d,摇床转速为160~180r/min,低速离心10~20min,取下层沉淀物即复苏活化后乳酸菌菌种,4℃冷藏备用;
S4:预腌渍:用1~2%的食盐水浸没辣椒碎,同时,加入辣椒碎质量的0.02~0.1%护色剂,搅拌均匀,室温腌制18~36h;
S5:好氧发酵阶段:将活化后红茶菌接种至腌渍后辣椒碎,接种量为辣椒碎质量0.1~0.5%,两层纱布封口,防止灰尘和飞虫,置于遮光的通风处,28~30℃有氧发酵5~7d;
S6:厌氧发酵阶段:向S5所得发酵体系接种活化后乳酸菌,接种量为辣椒碎质量0.3~0.8%,密封,控制严格厌氧环境,30~35℃,与红茶菌混菌发酵20~25d,完成辣椒酱的发酵过程。
优选的是,所述红茶菌专用液体培养基的制备过程:按(0.2~0.3):(5~8):(2~4):100的质量比将红茶、葡萄糖、白砂糖加入水中,大火煮沸5min,经冷却、过滤后得到。
优选的是,所述离心转速为1500~4000r/min。
优选的是,所述护色剂由D-异抗坏血酸钠、植酸、柠檬酸钠按1:(0.8~1.6):(0.4~0.6)的质量比混合而成。
优选的是,所述红茶菌冻干粉活菌数≥6×1010CFU/g。
优选的是,所述乳酸菌冻干粉是由植物乳杆菌、布式乳杆菌、双歧杆菌按照1:(0.6~1.4):(0.5~1.1)的质量比混合成的复合菌冻干粉,活菌数≥8×1010CFU/g。
一种辣椒酱:所述辣椒酱为所述辣椒酱发酵工艺发酵成的辣椒酱,该辣椒酱PH≤4.2,乳酸含量达到8.5~10.2mg/g,乙酸含量达到3.7~4.8mg/g。
本发明的有益效果:
1、本发明首次以红茶菌为发酵菌,利用红茶菌中丰富的酵母菌、醋酸菌发酵辣椒酱,在好氧发酵阶段,红茶菌中的酵母菌菌群、醋酸菌菌群大量繁殖,并产生乙酸,进入厌氧发酵阶段,红茶菌与人工接种的乳酸菌混菌发酵,红茶菌中的酵母菌群发酵产生乙醇,乳酸菌(红茶菌中也含有少量乳酸菌)发酵产生乳酸和其他风味物质,乳酸菌是由植物乳杆菌、布式乳杆菌、双歧杆菌组成的,其中,布式乳杆菌、双歧杆菌是异型乳酸发酵菌,除了产生乳酸之外,还能产生乙醇和乙酸和酯类,改善辣椒酱风味,成品辣椒酱具有浓郁酸辣味和淡淡酒香味,还提高辣椒酱的营养价值和保健功能。
2、本发明以D-异抗坏血酸钠、植酸、柠檬酸钠复配的护色剂抑制辣椒红素氧化降解,抑制多酚氧化酶活性,阻止辣椒酱发生褐变现象,其中,D-异抗坏血酸钠、植酸是多酚氧化酶的强抑制剂,抑制酶褐变,同时,由于D-异抗坏血酸钠、植酸具有强抗氧化性,能有效抑制辣椒红素氧化降解,阻止辣椒酱中的还原酮和还原糖发生美拉德反应,进而抑制非酶褐变,柠檬酸钠可以阻断酶的活性中心,从而抑制酶的活性。
3、本发明辣椒酱颜色鲜红发亮,酸辣鲜香,具有淡淡酒香气,不褪色、不褐变,货架期和储存时间长,长期食用,能调节人体生理机能、促进新陈代谢、促进消化、防止动脉硬化、改善睡眠、防治各种慢性疾病,具有良好的保健功能。
4、本发明方法发酵周期短、成功率高,通过人工接种进行发酵,发酵过程易于控制,可通过控制菌种接种量、不同发酵阶段的时间调控辣椒酱风味,适合大规模工业化生产。
附图说明
图1为本发明辣椒酱的发酵工艺流程图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1~3所用红茶菌专用液体培养基的制备方法:按0.3:7:4:100的质量比将红茶、葡萄糖、白砂糖加入水中,大火煮沸5min,经冷却、过滤后得到。
实施例1~3所用护色剂由D-异抗坏血酸钠、植酸、柠檬酸钠按1:1.2:0.5的质量比混合而成。
实施例1~3所用红茶菌冻干粉活菌数≥6×1010CFU/g。
实施例1~3所用乳酸菌冻干粉是由植物乳杆菌、布式乳杆菌、双歧杆菌按照1:1:0.6的质量比混合成的复合菌冻干粉,活菌数≥8×1010CFU/g。
实施例1
一种辣椒酱的发酵工艺,包括如下步骤:
S1:选料及预处理:选择新鲜红辣椒,剔除腐烂辣椒、辣椒蒂,洗净、晾干表面水分后,剁成1.5mm辣椒碎,备用;
S2:活化红茶菌冻干粉:用3倍质量的无菌水稀释红茶菌冻干粉,并按1:15的体积比红茶菌稀释液接种至红茶菌专用液体培养基中,28℃恒温摇床培养3d,摇床转速为130r/min,以1500r/min转速离心10min,取下层沉淀物即复苏活化后红茶菌菌种,4℃冷藏备用;
S3:活化乳酸菌冻干粉:用5倍质量的无菌水稀释乳酸菌冻干粉,并按1:15的体积比乳酸菌稀释液接种至MRS液体培养基中,在厌氧条件下,37℃恒温摇床培养3d,摇床转速为160r/min,以1500r/min转速离心10min,取下层沉淀物即复苏活化后乳酸菌菌种,4℃冷藏备用;
S4:预腌渍:用1%的食盐水浸没辣椒碎,同时,加入辣椒碎质量的0.02%护色剂,搅拌均匀,室温腌制18h;
S5:好氧发酵阶段:将活化后红茶菌接种至腌渍后辣椒碎,接种量为辣椒碎质量0.1%,两层纱布封口,防止灰尘和飞虫,置于遮光的通风处,28℃有氧发酵5d;
S6:厌氧发酵阶段:向S5所得发酵体系接种活化后乳酸菌,接种量为辣椒碎质量0.3%,密封,控制严格厌氧环境,30℃,与红茶菌混菌发酵20d,完成辣椒酱的发酵过程。
实施例2
一种辣椒酱的发酵工艺,包括如下步骤:
S1:选料及预处理:选择新鲜红辣椒,剔除腐烂辣椒、辣椒蒂,洗净、晾干表面水分后,剁成2mm辣椒碎,备用;
S2:活化红茶菌冻干粉:用3.5倍质量的无菌水稀释红茶菌冻干粉,并按1:18的体积比红茶菌稀释液接种至红茶菌专用液体培养基中,28℃恒温摇床培养3d,摇床转速为140r/min,以2500r/min转速离心15min,取下层沉淀物即复苏活化后红茶菌菌种,4℃冷藏备用;
S3:活化乳酸菌冻干粉:用5.5倍质量的无菌水稀释乳酸菌冻干粉,并按1:18的体积比乳酸菌稀释液接种至MRS液体培养基中,在厌氧条件下,37℃恒温摇床培养3d,摇床转速为170r/min,以2500r/min转速离心15min,取下层沉淀物即复苏活化后乳酸菌菌种,4℃冷藏备用;
S4:预腌渍:用1.5%的食盐水浸没辣椒碎,同时,加入辣椒碎质量的0.06%护色剂,搅拌均匀,室温腌制24h;
S5:好氧发酵阶段:将活化后红茶菌接种至腌渍后辣椒碎,接种量为辣椒碎质量0.3%,两层纱布封口,防止灰尘和飞虫,置于遮光的通风处,30℃有氧发酵6d;
S6:厌氧发酵阶段:向S5所得发酵体系接种活化后乳酸菌,接种量为辣椒碎质量0.5%,密封,控制严格厌氧环境,32℃,与红茶菌混菌发酵25d,完成辣椒酱的发酵过程。
实施例3
一种辣椒酱的发酵工艺,包括如下步骤:
S1:选料及预处理:选择新鲜红辣椒,剔除腐烂辣椒、辣椒蒂,洗净、晾干表面水分后,剁成2.5mm辣椒碎,备用;
S2:活化红茶菌冻干粉:用4倍质量的无菌水稀释红茶菌冻干粉,并按1:20的体积比红茶菌稀释液接种至红茶菌专用液体培养基中,28℃恒温摇床培养3d,摇床转速为160r/min,以3500r/min转速离心20min,取下层沉淀物即复苏活化后红茶菌菌种,4℃冷藏备用;
S3:活化乳酸菌冻干粉:用6倍质量的无菌水稀释乳酸菌冻干粉,并按1:20的体积比乳酸菌稀释液接种至MRS液体培养基中,在厌氧条件下,37℃恒温摇床培养3d,摇床转速为180r/min,以3500r/min转速离心20min,取下层沉淀物即复苏活化后乳酸菌菌种,4℃冷藏备用;
S4:预腌渍:用2%的食盐水浸没辣椒碎,同时,加入辣椒碎质量的0.1%护色剂,搅拌均匀,室温腌制36h;
S5:好氧发酵阶段:将活化后红茶菌接种至腌渍后辣椒碎,接种量为辣椒碎质量0.5%,两层纱布封口,防止灰尘和飞虫,置于遮光的通风处,30℃有氧发酵7d;
S6:厌氧发酵阶段:向S5所得发酵体系接种活化后乳酸菌,接种量为辣椒碎质量0.8%,密封,控制严格厌氧环境,35℃,与红茶菌混菌发酵25d,完成辣椒酱的发酵过程。
对实施例1~3制出的辣椒酱进行性能测试,试验结果如下表所示:
实施例1~3首次以红茶菌为发酵菌,利用红茶菌中丰富的酵母菌、醋酸菌发酵辣椒酱,在好氧发酵阶段,红茶菌中的酵母菌菌群、醋酸菌菌群大量繁殖,并产生乙酸,进入厌氧发酵阶段,红茶菌与人工接种的乳酸菌混菌发酵,红茶菌中的酵母菌群发酵产生乙醇,乳酸菌(红茶菌中也含有少量乳酸菌)发酵产生乳酸和其他风味物质,乳酸菌是由植物乳杆菌、布式乳杆菌、双歧杆菌组成的,其中,布式乳杆菌、双歧杆菌是异型乳酸发酵菌,除了产生乳酸之外,还能产生乙醇和乙酸和酯类,改善辣椒酱风味,成品辣椒酱具有浓郁酸辣味和淡淡酒香味,还提高辣椒酱的营养价值和保健功能。
实施例1~3以D-异抗坏血酸钠、植酸、柠檬酸钠复配的护色剂抑制辣椒红素氧化降解,抑制多酚氧化酶活性,阻止辣椒酱发生褐变现象,其中,D-异抗坏血酸钠、植酸是多酚氧化酶的强抑制剂,抑制酶褐变,同时,由于D-异抗坏血酸钠、植酸具有强抗氧化性,能有效抑制辣椒红素氧化降解,阻止辣椒酱中的还原酮和还原糖发生美拉德反应,进而抑制非酶褐变,柠檬酸钠可以阻断酶的活性中心,从而抑制酶的活性。
实施例1~3辣椒酱颜色鲜红发亮,酸辣鲜香,具有淡淡酒香气,不褪色、不褐变,货架期和储存时间长,长期食用,能调节人体生理机能、促进新陈代谢、促进消化、防止动脉硬化、改善睡眠、防治各种慢性疾病,具有良好的保健功能。
实施例1~3方法发酵周期短、成功率高,通过人工接种进行发酵,发酵过程易于控制,可通过控制菌种接种量、不同发酵阶段的时间调控辣椒酱风味,适合大规模工业化生产。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (7)
1.一种辣椒酱的发酵工艺,其特征在于,包括如下步骤:
S1:选料及预处理:选择新鲜红辣椒,剔除腐烂辣椒、辣椒蒂,洗净、晾干表面水分后,剁成1.5~3mm辣椒碎,备用;
S2:活化红茶菌冻干粉:用3~4倍质量的无菌水稀释红茶菌冻干粉,并按1:(15~20)的体积比红茶菌稀释液接种至红茶菌专用液体培养基中,28℃恒温摇床培养3d,摇床转速为130~160r/min,低速离心10~20min,取下层沉淀物即复苏活化后红茶菌菌种,4℃冷藏备用;
S3:活化乳酸菌冻干粉:用5~6倍质量的无菌水稀释乳酸菌冻干粉,并按1:(15~20)的体积比乳酸菌稀释液接种至MRS液体培养基中,在厌氧条件下,37℃恒温摇床培养3d,摇床转速为160~180r/min,低速离心10~20min,取下层沉淀物即复苏活化后乳酸菌菌种,4℃冷藏备用;
S4:预腌渍:用1~2%的食盐水浸没辣椒碎,同时,加入辣椒碎质量的0.02~0.1%护色剂,搅拌均匀,室温腌制18~36h;
S5:好氧发酵阶段:将活化后红茶菌接种至腌渍后辣椒碎,接种量为辣椒碎质量0.1~0.5%,两层纱布封口,防止灰尘和飞虫,置于遮光的通风处,28~30℃有氧发酵5~7d;
S6:厌氧发酵阶段:向S5所得发酵体系接种活化后乳酸菌,接种量为辣椒碎质量0.3~0.8%,密封,控制严格厌氧环境,30~35℃,与红茶菌混菌发酵20~25d,完成辣椒酱的发酵过程。
2.根据权利要求1所述一种辣椒酱的发酵工艺,其特征在于,所述红茶菌专用液体培养基的制备过程:按(0.2~0.3):(5~8):(2~4):100的质量比将红茶、葡萄糖、白砂糖加入水中,大火煮沸5min,经冷却、过滤后得到。
3.根据权利要求1所述一种辣椒酱的发酵工艺,其特征在于,所述离心转速为1500~4000r/min。
4.根据权利要求1所述一种辣椒酱的发酵工艺,其特征在于,所述护色剂由D-异抗坏血酸钠、植酸、柠檬酸钠按1:(0.8~1.6):(0.4~0.6)的质量比混合而成。
5.根据权利要求1所述一种辣椒酱的发酵工艺,其特征在于,所述红茶菌冻干粉活菌数≥6×1010CFU/g。
6.根据权利要求1所述一种辣椒酱的发酵工艺,其特征在于,所述乳酸菌冻干粉是由植物乳杆菌、布式乳杆菌、双歧杆菌按照1:(0.6~1.4):(0.5~1.1)的质量比混合成的复合菌冻干粉,活菌数≥8×1010CFU/g。
7.一种辣椒酱,其特征在于:所述辣椒酱为权利要求1~6任一项所述辣椒酱发酵工艺发酵成的辣椒酱,该辣椒酱PH≤4.2,乳酸含量达到8.5~10.2mg/g,乙酸含量达到3.7~4.8mg/g。
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CN116210881A (zh) * | 2022-12-22 | 2023-06-06 | 襄湘辣(襄阳)农业科技有限公司 | 一种辣椒酱制备方法 |
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CN110521940A (zh) * | 2019-10-10 | 2019-12-03 | 四川省食品发酵工业研究设计院 | 一种浅色蚕豆酱的制作方法 |
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CN116769619A (zh) * | 2023-06-21 | 2023-09-19 | 湖南坛坛香食品科技有限公司 | 一株假丝酵母b2、辣椒制品和方法 |
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