CN110916048A - 一种减肥降脂甜面酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种减肥降脂甜面酱及其制备方法。减肥降脂甜面酱包括以下重量份的组分:200‑300份小麦粉、20‑30份黄豆粉、5‑10份食盐、3‑8份味精、20‑30份辣椒、6‑12份香辛料提取液、30‑60份西红柿、1‑3份米曲霉、35‑45份乌龙茶浓缩液、20‑35份茯砖茶浓缩液、10‑20份荷叶粉末、10‑20份紫苏叶粉、7‑13份决明子、12‑20份生姜、13‑18份大蒜30‑50份水。本发明的减肥降脂甜面酱具有保质期长,长期食用能降低血脂、减肥瘦身的优点。
Description
技术领域
本发明涉及食品加工技术领域,更具体地说,它涉及一种减肥降脂甜面酱及其制备方法。
背景技术
甜面酱富含人体必需的氨基酸和维生素,具有丰富的营养价值,是一种具有特殊滋味、体态和色泽的产品;甜面酱是采用小麦粉、水、盐为原料,经接种生物菌种制曲后,利用米曲霉分泌的淀粉酶,将大量淀粉分解为糊精、麦芽糖及葡萄糖;蛋白质也经米曲霉分泌的蛋白酶作用,分解成各种氨基酸,形成的半固态酱类。因而味甜面鲜,并有食盐的咸味,广泛被用作烹调基础调料,也有用于酱腌菜调味和蘸食大葱、面饼等,是一种方便、多用途的发酵调味品。
现有技术中,申请号为CN201410209391.8的中国发明专利文件中公开了一种保健甜面酱,由下列重量份的原料制成:五味子1-2、灵芝2-3、玫瑰茄3-4、红景天1-2、沙棘果4-5、牛胆参1-2、咸虾花1.5-2.3、馒头300-350、燕麦片50-60、食盐20-25、豆浆65-70、葵花籽仁20-25、胡萝卜20-22、丝瓜18-20、黄瓜25-30、腐竹20-22、牛百叶25-30、橄榄油4-5、乳酸菌0.6-0.7、营养添加剂8-9。
现有的这种保健甜面酱咸甜适中,口感细腻,且添加了多种中草药,具有敛肺滋肾、健脾胃、养血安神和降血压的效果,但是随着经济的快速发展,人们的生活水平日益提高,饮食结构也发生了巨大变化,导致肥胖人群的比例越来越高,而严重的肥胖对人类身体各***产生不良影响,重则引发心脑血管疾病,如心脏病、糖尿病、高甘油三酯血症、高总胆固醇血症、胆结石及胆囊疾病、猝死等。
因此,研发一种具有减肥、降脂功效的甜面酱,是需要解决的问题。
发明内容
针对现有技术存在的不足,本发明的第一个目的在于提供一种减肥降脂甜面酱,其具有长期食用能降低血脂、减肥瘦身的优点。
本发明的第二个目的在于提供一种减肥降脂甜面酱的制备方法,其具有工艺简单,易于操作的优点。
为实现上述第一个目的,本发明提供了如下技术方案:一种减肥降脂甜面酱,包括以下重量份的组分:200-300份小麦粉、20-30份黄豆粉、5-10份食盐、3-8份味精、20-30份辣椒、6-12份香辛料提取液、30-60份西红柿、1-3份米曲霉、35-45份乌龙茶浓缩液、20-35份茯砖茶浓缩液、10-20份荷叶粉末、10-20份紫苏叶粉、7-13份决明子、12-20份生姜、13-18份大蒜30-50份水。
通过采用上述技术方案,由于采用乌龙茶浓缩液和茯砖茶浓缩液,因为乌龙茶浓缩液含有茶多酚类物质、植物碱、蛋白质、氨基酸、维生素、果胶素、有机酸等物质,具有防止和减轻血中脂质在主动脉粥样硬化的作用,能降低血液粘度,防止红细胞集聚,改善血液高凝状态,增加血液流动性,改善微循环,增加人体抗衰老能力,其中的单宁酸能溶解脂肪,降低血液中的胆固醇含量;茯砖茶浓缩液中含有茶多酚、茶多糖、茶氨酸、茶色素和咖啡碱等物质,通过协同作用,抑制脂肪合成相关酶的活性,提高脂肪氧化相关酶的活性,从而促进脂肪的消耗,同时抑制食欲,控制机体对营养物质的吸收,达到降脂减肥的功效;荷叶粉末主要含有生物碱类、黄酮类、挥发油类等成分,具有降脂减肥、抗氧化、抗衰老、抑菌等作用,决明子含有的大量溶脂因子、溶脂素,能加快表面脂肪分解、代谢,从根本上减少体内脂肪团,达到持久减轻体重,塑身塑形的功效;紫苏叶粉末含有多糖类和黄酮类化合物,其中黄酮类化合物是调节血脂的功能因子,具有显著的抗动脉硬化、降低甘油三酯的作用,三种物质协同作用,并配合西红柿、辣椒、乌龙茶浓缩液和茯砖茶浓缩液,能有效防止高血脂,降低体重;大蒜与紫苏叶粉末协同使用,能使血液循环更顺畅,激活脑神经遗传物质,提高脑补机能,提升免疫力,改善胆固醇,生姜中含有辛辣成分的生姜油,能加快新陈代谢,促进肠胃蠕动,大蒜、生姜与紫苏叶三者协同使用,能有效降低胆固醇含量,促进新陈代谢,加速肠胃蠕动,达到减肥瘦身的效果。
进一步地,包括以下重量份的组分:230-280份小麦粉、23-28份黄豆粉、7-9份食盐、5-7份味精、23-28份辣椒、8-10份香辛料提取液、40-50份西红柿、1.5-2.5份米曲霉、38-43份乌龙浓缩液、25-30份茯砖茶浓缩液、13-18份荷叶粉末、13-18份紫苏叶粉、9-11份决明子、14-18份生姜、15-17份大蒜和35-45份水。
通过采用上述技术方案,由于各组分用量更加精确,使制成的甜面酱减肥降脂效果更加突出。
进一步地,所述乌龙茶浓缩液由以下方法制成:
(1)将乌龙茶反复用水清洗,烘干至含水量为3-5%,加入100-110℃的水中浸泡3-5min,过滤,去除滤渣,滤液备用,乌龙茶与水的质量比为(0.05-0.08):1;
(2)将山楂去核,与玉竹和木瓜共同进行清洗、粉碎,制成混合浆液,向混合浆液中加入牛奶和乳酸菌,加入(1)中所得滤液,混合均匀,在25-30℃下发酵3-5天后进行膜过滤,浓缩制得波美为15-30的乌龙茶浓缩液,山楂、玉竹和木瓜的质量比为1:(0.6-0.8):(0.4-0.7),混合浆液中牛奶、乳酸菌和滤液的质量比为(0.5-0.8):(0.02-0.03):1。
通过采用上述技术方案,山楂具有健胃、消食的作用,乌龙茶具有消食减肥的功效,玉竹有养阴润燥,生津止渴,降心火、降血脂的效果,木瓜中富含的齐墩果酸是一种具有护肝降脂、抗炎抑菌功效的化合物,其中还含有酵素,能消化蛋白质,有利于食物的消化和吸收,有健脾消食的功效,将乌龙茶浸泡后,与山楂、玉竹和木瓜的混合浆液混合后,与牛奶和乳酸菌混合后发酵,发酵后的乌龙茶浓缩液融合了发酵后的牛奶、山楂、玉竹和木瓜等物质,使乌龙茶浓缩液的苦涩味降低,茶香和奶香混合,浓郁爽口,且兼蓄山楂和木瓜的果香,茶香、奶香和果香融为一体,使乌龙茶浓缩液滋味醇厚,从而改善乌龙茶浓缩液在甜面酱中的口感。
进一步地,所述茯砖茶浓缩液由以下方法制成:(1)将茯砖茶、茉莉花、银杏叶和绞股蓝混合,加入复合酶制剂,在30-35℃下酶解12-24h,干燥至含水量为8-10%;
(2)向步骤(1)所得物中加入无水乙醇,浸泡,超声辅助回流提取液和滤渣,滤液加入水中浸泡,煮制,过滤得到滤液,将滤液和提取液混合,干燥;
(3)将壳聚糖和花生蛋白混合均匀,用柠檬汁调节pH值为7.0-7.5,水浴加热至80-90℃,搅拌120-160min,降温至40-45℃,加入中性蛋白酶进行酶解20-25min,加入步骤(2)所得物和水,混合均匀,浓缩,制得茯砖茶浓缩液。
通过采用上述技术方案,使用茉莉花的芬芳改善茯砖茶的口感,将融有茉莉花香味的茯砖茶与银杏叶和绞股蓝混合后,加入复合酶制剂,促进蛋白质水解为氨基酸,提升氨基酸含量,氨基酸水解和转化为香气前体物质的速度加快,促进多酚类物质含量下降,使茶叶滋味醇厚,经乙醇浸泡后超声提取,使细胞破碎,加速茯砖茶、绞股蓝和银杏叶中有效成分的扩散,进而用水溶解有效成分,使用壳聚糖和花生蛋白将有效成分进行包裹,在有效成分表面形成阻氧隔氧屏障,进一步提升茯砖茶等物质中有效成分的抗氧化能力,延长保存时间,防止甜面酱在储存时出现颜色变暗的现象。
进一步地,所述茯砖茶、茉莉花、银杏叶和绞股蓝的质量比为1:(0.2-0.4):(0.07-0.1):(0.06-0.1);茯砖茶与复合酶制剂的质量比为1:(0.01-0.03)。
通过采用上述技术方案,茉莉花香气馥郁芬芳,滋味鲜爽甘美,银杏叶具有活血化瘀、通络之痛、化浊降脂的功效,绞股蓝中绞股蓝总苷具有防止高血脂血症、高黏滞血症、动脉粥样硬化作用,经过混合,能提升茯砖茶浓缩液的香气和滋味,复合酶制剂能促进蛋白质水解成氨基酸,并降低多酚类物质的含量,降低苦涩味,提升甘甜口感。
进一步地,所述步骤(1)所得物与无水乙醇的质量比为1:10-15,超声功率为260-320w,回流温度为55-60℃,回流时间为1-2h;壳聚糖、花生蛋白、中性蛋白酶和步骤(1)所得物之间的质量比为(2-3):(1-2):(0.01-0.02):(3-4),中性蛋白酶的比活力为25000-35000u/g。
通过采用上述技术方案,超声波的机械破碎作用,能使细胞破碎,加速茯砖茶、银杏叶和绞股蓝中有效成分的扩散;壳聚糖与花生蛋白结合,能包裹在茯砖茶等物质中有效成分的表面,提升茯砖茶、银杏叶和绞股蓝中有效成分的亲水性和亲油性,使茯砖茶等物质中的有效成分在甜面酱中分散均匀,防止团聚。
进一步地,所述香辛料提取液由八角、甘草、桂皮、丁香、肉桂、草果、黑胡椒、小茴香和90-100℃的水混合浸泡20-40min后蒸馏制得,以重量份计,香辛料提取液中各原料用量如下:20-30份八角、15-20份甘草、8-12份桂皮、5-10份丁香、12-18份肉桂、4-8份草果、10-20份黑胡椒、12-18份小茴香、30-50份水。
通过采用上述技术方案,香辛料提取液经过高温水浸泡再蒸馏制得,能避免香辛料在存储中产生的黄曲霉素B1进入蒸馏汁液中,提升食品安全质量,将香辛料和水混合蒸馏,使香辛料的有效成分提取完全,能得到香气浓郁的香辛料提取液,防止香辛料中油脂等物质进入甜面酱中,影响产品品质。
进一步地,所述荷叶粉末和紫苏叶粉末的平均粒径为40-100μm,其中10-30μm的粉末占比达80-90%。
为实现上述第二个目的,本发明提供了如下技术方案:一种减肥降脂甜面酱的制备方法,包括以下步骤:
S1、淀粉糊化:将小麦粉、黄豆粉和水混合均匀,边加热边搅拌,在40-60℃的条件下加热2-4min,再在65-80℃下加热至4-6min,然后在90-100℃下加热3-5min,得到浆糊状酱料;
S2、保温发酵:将决明子粉碎成粉末,将西红柿洗净粉碎成西红柿汁,将西红柿汁加入到浆糊状酱料中,再加入荷叶粉末、紫苏粉末和决明子粉末,混合均匀,冷却至室温,加入米曲霉,在50-55℃的条件下保温发酵30-40天,得到发酵酱料;
S3、研磨制酱:将发酵酱料密封在室外放置65-75天,研磨成面酱,再将生姜、大蒜和辣椒混合粉碎,制成粒径为40-100μm,将生姜粉末、大蒜粉末、辣椒粉末、味精、食盐、香辛料提取液、乌龙茶浓缩液、茯砖茶浓缩液,混合均匀,再次进行研磨,制得散装甜面酱;
S4、密封包装:向散装甜面酱中充入氢气,然后密封包装,置于90-100℃下霉菌30-50min,制得减肥降脂甜面酱,氢气充入压力为1-2MPa,氢气充入量为24-40mL/kg。
通过采用上述技术方案,先用逐步提高温度的等温加热法蒸熟的小麦粉和黄豆粉,使原料中的淀粉糊化膨胀,便于后续接枝米曲霉,将西红柿汁、荷叶粉末等物质加入到浆糊状酱料中,混合发酵后,提高小麦粉的糊化度、消化率,改善甜面酱的风味和品质,缩短甜面酱的生产时间,提高甜面酱的香味,且使用氢气包装,能有效发挥抗氧化和抗腐败变质的作用,延长产品的保质期,不添加任何防腐剂的前提下,保藏时间更久,更加绿色健康。
进一步地,所述步骤S2中,向发酵酱料中加入鲁氏酵母和球拟酵母,在30-35℃下发酵15-20天,鲁氏酵母、球拟酵母和发酵酱料的质量比为(0.001-0.003):(0.001-0.002):1。
通过采用上述技术方案,鲁氏酵母是一种耐高渗透压的酵母,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,鲁氏酵母约占酱醪中酵母总数的45%,在发酵前期生长繁殖,发酵糖生成乙醇、甘油、琥珀酸,还能与球拟酵母联合作用生成糠醇、产生特殊的酱香气;球拟酵母是一类能生长在较宽的PH值范围内,且在氮浓度高、糖浓度低的环境中生长良好的好盐性酵母,能生成烷基苯酚类的香味物质。
综上所述,本发明具有以下有益效果:
第一、由于本发明采用乌龙茶浓缩液和茯砖茶浓缩液,由于二者均含有茶多酚类物质、茶多糖、茶氨酸等物质,能防止和减轻脂质在主动脉中粥样硬化作用,降低血脂粘度,促进脂肪消耗,抑制食欲,降脂减肥的功效,通过二者的协同作用,能增加血液流动,改善微循环,溶解脂肪,降低胆固醇含量,抑制机体对营养物质的吸收,从而达到降脂减肥的效果。
第二、本发明中优选采用荷叶粉末、紫苏叶粉末和决明子三者协同使用,由于荷叶粉末具有降脂减肥、抗氧化、抗衰老的作用,决明子具有溶解脂肪,持久减轻体重和塑身塑形的作用,紫苏叶粉末中的黄酮类物质能调节血脂,抗动脉硬化和降低甘油三指的作用,三种物质协同,并配合大蒜、生姜和辣椒等,制成的甜面酱能有效降脂胆固醇,促进肠胃蠕动,达到减肥降脂的效果。
第三、本发明中优选采用山楂、玉竹和木瓜加入乌龙茶浓缩液中,使乌龙茶浓缩液的苦涩味降低,口感和香味提升,且山楂具有消食减肥的功效,玉竹具有降心火、降血脂的作用,木瓜中含有齐墩果酸和酵素,具有护肝降脂、健脾消食的效果,与牛奶和乳酸菌混合发酵后,乌龙茶浓缩液融合了奶香、果香和茶香,滋味醇厚,降脂减肥效果好。
第四、本发明中优选采用茉莉花、银杏叶和绞股蓝与茯砖茶浓缩液混合,并加入复合酶制剂,促进了蛋白质的水解,提升氨基酸含量,降低多酚类物质的含量,使茯砖茶浓缩液的口感醇厚,并使用超声波提取,壳聚糖和花生蛋白进行包裹,使茯砖茶、绞股蓝和银杏叶中有效成分表面形成亲水亲油性包裹物,使有效成分在甜面酱中分散均匀,并提升有效成分的抗氧化能力,延长保存时间,防止产品在储存时出现颜色变暗的现象。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
乌龙茶浓缩液的制备例1-3
制备例1:(1)将乌龙茶反复用水清洗,烘干至含水量为3%,加入100℃的水中浸泡5min,过滤,去除滤渣,滤液备用,乌龙茶与水的质量比为0.05:1;
(2)将山楂去核,与玉竹和木瓜共同进行清洗、粉碎,制成混合浆液,向混合浆液中加入牛奶和乳酸菌,加入(1)中所得滤液,混合均匀,在25℃下发酵5天后进行膜过滤,浓缩制得波美为15的乌龙茶浓缩液,山楂、玉竹和木瓜的质量比为1:0.6:0.4,混合浆液中牛奶、乳酸菌和滤液的质量比为0.5:0.02:1。
制备例2:(1)将乌龙茶反复用水清洗,烘干至含水量为4%,加入105℃的水中浸泡4min,过滤,去除滤渣,滤液备用,乌龙茶与水的质量比为0.06:1;
(2)将山楂去核,与玉竹和木瓜共同进行清洗、粉碎,制成混合浆液,向混合浆液中加入牛奶和乳酸菌,加入(1)中所得滤液,混合均匀,在28℃下发酵4天后进行膜过滤,浓缩制得波美为20的乌龙茶浓缩液,山楂、玉竹和木瓜的质量比为1:0.7:0.5,混合浆液中牛奶、乳酸菌和滤液的质量比为0.6:0.03:1。
制备例3:(1)将乌龙茶反复用水清洗,烘干至含水量为5%,加入110℃的水中浸泡3min,过滤,去除滤渣,滤液备用,乌龙茶与水的质量比为0.08:1;
(2)将山楂去核,与玉竹和木瓜共同进行清洗、粉碎,制成混合浆液,向混合浆液中加入牛奶和乳酸菌,加入(1)中所得滤液,混合均匀,在30℃下发酵3天后进行膜过滤,浓缩制得波美为15的乌龙茶浓缩液,山楂、玉竹和木瓜的质量比为1:0.8:0.7,混合浆液中牛奶、乳酸菌和滤液的质量比为0.8:0.02:1。
茯砖茶浓缩液的制备例4-6
制备例4-6中纤维素酶选自深圳盛海生物工程有限公司出售的货号为001的纤维素酶,果胶酶选自南京庞博生物工程有限公司出售的货号为PBD-05-1的果胶酶,中性蛋白酶选自深圳恒生生物科技有限公司出售的货号为047的中性蛋白酶,壳聚糖选自上海阔泉生物科技有限公司出售的货号001的壳聚糖,花生蛋白选自苏州福莱德生物科技有限公司出售的货号为0033的花生蛋白,多酚氧化酶选自西安万滋生物科技有限公司出售的货号为WZ0109的多酚氧化酶。
制备例4:(1)将茯砖茶、茉莉花、银杏叶和绞股蓝混合,加入复合酶制剂,在30℃下酶解24h,干燥至含水量为8%,茯砖茶、茉莉花、银杏叶和绞股蓝的质量比为1:0.2:0.07:0.06,茯砖茶与复合酶制剂的质量比为1:0.01,复合酶制剂由质量比为2:3:1:2的纤维素酶、果胶酶、中性蛋白酶和多酚氧化酶混合制成;
(2)向步骤(1)所得物中加入无水乙醇,浸泡,超声辅助回流提取液和滤渣,滤液加入水中浸泡,煮制,过滤得到滤液,将滤液和提取液混合,干燥,步骤(1)所得物和无水乙醇的质量比为1:10,超声功率为260w,回流温度为55℃,回流时间为2h;
(3)将壳聚糖和花生蛋白混合均匀,用柠檬汁调节pH值为7.0,水浴加热至80℃,搅拌120min,降温至40℃,加入中性蛋白酶进行酶解25min,加入步骤(2)所得物和水,混合均匀,浓缩,制得茯砖茶浓缩液,壳聚糖、花生蛋白、中性蛋白酶和步骤(1)所得物之间的质量比为2:1:0.01:3,中性蛋白酶的比活力为25000u/g。
制备例5:(1)将茯砖茶、茉莉花、银杏叶和绞股蓝混合,加入复合酶制剂,在33℃下酶解18h,干燥至含水量为9%,茯砖茶、茉莉花、银杏叶和绞股蓝的质量比为1:0.3:0.09:0.08,茯砖茶与复合酶制剂的质量比为1:0.02,复合酶制剂由质量比为2.5:3.5:1.5:1的纤维素酶、果胶酶、中性蛋白酶和多酚氧化酶混合制成;
(2)向步骤(1)所得物中加入无水乙醇,浸泡,超声辅助回流提取液和滤渣,滤液加入水中浸泡,煮制,过滤得到滤液,将滤液和提取液混合,干燥,步骤(1)所得物和无水乙醇的质量比为1:13,超声功率为290w,回流温度为58℃,回流时间为1.5h;
(3)将壳聚糖和花生蛋白混合均匀,用柠檬汁调节pH值为7.3,水浴加热至85℃,搅拌140min,降温至43℃,加入中性蛋白酶进行酶解23min,加入步骤(2)所得物和水,混合均匀,浓缩,制得茯砖茶浓缩液,壳聚糖、花生蛋白、中性蛋白酶和步骤(1)所得物之间的质量比为2.5:1.5:0.02:3.5,中性蛋白酶的比活力为30000u/g。
制备例6:(1)将茯砖茶、茉莉花、银杏叶和绞股蓝混合,加入复合酶制剂,在35℃下酶解12h,干燥至含水量为10%,茯砖茶、茉莉花、银杏叶和绞股蓝的质量比为1:0.4:0.1:0.1,茯砖茶与复合酶制剂的质量比为1:0.03,复合酶制剂由质量比为3:2:2:1.5的纤维素酶、果胶酶、中性蛋白酶和多酚氧化酶混合制成;
(2)向步骤(1)所得物中加入无水乙醇,浸泡,超声辅助回流提取液和滤渣,滤液加入水中浸泡,煮制,过滤得到滤液,将滤液和提取液混合,干燥,步骤(1)所得物和无水乙醇的质量比为1:15,超声功率为320w,回流温度为60℃,回流时间为1h;
(3)将壳聚糖和花生蛋白混合均匀,用柠檬汁调节pH值为7.5,水浴加热至90℃,搅拌160min,降温至45℃,加入中性蛋白酶进行酶解20min,加入步骤(2)所得物和水,混合均匀,浓缩,制得茯砖茶浓缩液,壳聚糖、花生蛋白、中性蛋白酶和步骤(1)所得物之间的质量比为3:2:0.02:4,中性蛋白酶的比活力为35000u/g。
实施例
实施例1:一种减肥降脂甜面酱,其原料配比如表1所示,该减肥降脂甜面酱的制备方法包括以下步骤:
S1、淀粉糊化:将200kg小麦粉、20kg黄豆粉和30kg水混合均匀,边加热边搅拌,在40℃的条件下加热4min,再在65℃下加热至6min,然后在90℃下加热5min,得到浆糊状酱料;
S2、保温发酵:将7kg决明子粉碎成粉末,将30kg西红柿洗净粉碎成西红柿汁,将西红柿汁加入到浆糊状酱料中,再加入10kg荷叶粉末、10kg紫苏粉末和决明子粉末,混合均匀,冷却至室温,加入1kg米曲霉,在50℃的条件下保温发酵40天,得到发酵酱料,荷叶粉末和紫苏粉末的平均粒径为40μm,其中10-30μm的粉末占比达80%;
S3、研磨制酱:将发酵酱料密封在室外放置65天,研磨成面酱,再将12kg生姜、13kg大蒜和20kg辣椒混合粉碎,制成粒径为40μm,将生姜粉末、大蒜粉末、辣椒粉末、3kg味精、5kg食盐、6kg香辛料提取液、35kg乌龙茶浓缩液、20kg茯砖茶浓缩液,混合均匀,再次进行研磨,制得散装甜面酱,乌龙茶浓缩液由制备例1制成,茯砖茶浓缩液由制备例4制成;
S4、密封包装:向散装甜面酱中充入氢气,然后密封包装,置于90℃下霉菌50min,制得减肥降脂甜面酱,氢气充入压力为1MPa,氢气充入量为24mL/kg。
表1实施例1-4中减肥降脂甜面酱的原料配比
实施例2-4:一种减肥降脂甜面酱,与实施例1的区别在于,减肥降脂甜面酱的原料配比如表1所示。
实施例5:一种减肥降脂甜面酱,其原料配比如表1所示,该减肥降脂甜面酱的制备方法包括以下步骤:
S1、淀粉糊化:将200kg小麦粉、20kg黄豆粉和30kg水混合均匀,边加热边搅拌,在50℃的条件下加热3min,再在70℃下加热至5min,然后在95℃下加热4min,得到浆糊状酱料;
S2、保温发酵:将7kg决明子粉碎成粉末,将30kg西红柿洗净粉碎成西红柿汁,将西红柿汁加入到浆糊状酱料中,再加入10kg荷叶粉末、10kg紫苏粉末和决明子粉末,混合均匀,冷却至室温,加入1kg米曲霉,在53℃的条件下保温发酵35天,得到发酵酱料,荷叶粉末和紫苏粉末的平均粒径为70μm,其中10-30μm的粉末占比达85%;
S3、研磨制酱:将发酵酱料密封在室外放置70天,研磨成面酱,再将12kg生姜、13kg大蒜和20kg辣椒混合粉碎,制成粒径为70μm,将生姜粉末、大蒜粉末、辣椒粉末、3kg味精、5kg食盐、6kg香辛料提取液、35kg乌龙茶浓缩液、20kg茯砖茶浓缩液,混合均匀,再次进行研磨,制得散装甜面酱,乌龙茶浓缩液由制备例2制成,茯砖茶浓缩液由制备例5制成;
S4、密封包装:向散装甜面酱中充入氢气,然后密封包装,置于95℃下霉菌40min,制得减肥降脂甜面酱,氢气充入压力为1.5MPa,氢气充入量为32mL/kg。
实施例6:一种减肥降脂甜面酱,其原料配比如表1所示,该减肥降脂甜面酱的制备方法包括以下步骤:
S1、淀粉糊化:将200kg小麦粉、20kg黄豆粉和30kg水混合均匀,边加热边搅拌,在60℃的条件下加热2min,再在80℃下加热至4min,然后在100℃下加热3min,得到浆糊状酱料;
S2、保温发酵:将7kg决明子粉碎成粉末,将30kg西红柿洗净粉碎成西红柿汁,将西红柿汁加入到浆糊状酱料中,再加入10kg荷叶粉末、10kg紫苏粉末和决明子粉末,混合均匀,冷却至室温,加入1kg米曲霉,在55℃的条件下保温发酵30天,得到发酵酱料,荷叶粉末和紫苏粉末的平均粒径为100μm,其中10-30μm的粉末占比达90%;
S3、研磨制酱:将发酵酱料密封在室外放置75天,研磨成面酱,再将12kg生姜、13kg大蒜和20kg辣椒混合粉碎,制成粒径为70μm,将生姜粉末、大蒜粉末、辣椒粉末、3kg味精、5kg食盐、6kg香辛料提取液、35kg乌龙茶浓缩液、20kg茯砖茶浓缩液,混合均匀,再次进行研磨,制得散装甜面酱,乌龙茶浓缩液由制备例3制成,茯砖茶浓缩液由制备例6制成;
S4、密封包装:向散装甜面酱中充入氢气,然后密封包装,置于100℃下霉菌30min,制得减肥降脂甜面酱,氢气充入压力为2MPa,氢气充入量为40mL/kg。
实施例7:一种减肥降脂甜面酱,其原料配比如表1所示,步骤S2中,想发酵酱料中加入鲁氏酵母和球拟酵母,在30℃下发酵20天,鲁氏酵母、球拟酵母和发酵酱料的质量比为0.001:0.001:1。
实施例8:一种减肥降脂甜面酱,其原料配比如表1所示,步骤S2中,想发酵酱料中加入鲁氏酵母和球拟酵母,在33℃下发酵18天,鲁氏酵母、球拟酵母和发酵酱料的质量比为0.002:0.0015:1。
实施例9:一种减肥降脂甜面酱,其原料配比如表1所示,步骤S2中,想发酵酱料中加入鲁氏酵母和球拟酵母,在35℃下发酵10天,鲁氏酵母、球拟酵母和发酵酱料的质量比为0.003:0.002:1。
对比例
对比例1:一种减肥降脂甜面酱,其原料配比如表1所示,原料中未添加乌龙茶浓缩液和茯砖茶浓缩液。
对比例2:一种减肥降脂甜面酱,其原料配比如表1所示,乌龙茶浓缩液的制备中未添加山楂、玉竹和木瓜。
对比例3:一种减肥降脂甜面酱,其原料配比如表1所示,乌龙茶浓缩液的制备中未添加乳酸菌和牛奶,并进行发酵处理。
对比例4:一种减肥降脂甜面酱,其原料配比如表1所示,茯砖茶浓缩液中未添加银杏叶和绞股蓝。
对比例5:一种减肥降脂甜面酱,其原料配比如表1所示,茯砖茶浓缩液的制备中未将步骤(2)所得物与壳聚糖、花生蛋白和中性蛋白酶进行酶解。
对比例6:一种减肥降脂甜面酱,其原料配比如表1所示,原料中未提及紫苏叶粉末、荷叶粉末和决明子。
对比例7:以申请号为CN201710674759.1的中国发明专利申请文件中实施例1制备的甜面酱作为对照,它采用充氢密封包装,以重量份计,它包含以下组分:250份小麦粉、50份黄豆粉、15份黑芝麻粉、18份海带粉、7份紫苏叶粉、3份灵芝粉、9份食盐、1.5份米曲霉、4份蜂蜜、10份蒸鱼豉油和75份水。
性能检测试验
一、感官评价:随机选取20名志愿者,分别对本发明实施例1-9和对比例1-7制备的甜面酱进行色、香、味和体的感官评定,感官评分取平均值,具体感官评分标准如表2所示,评分结果如表3所示。
表2感官评价标准
表3实施例1-9和对比例1-7制备的甜面酱感官评价结果
由表3中数据可以看出,按照本发明实施例1-9中方法制备的甜面酱香气浓郁,口感好,色泽鲜红,粘稠度好。
对比例1因未添加乌龙茶浓缩液和茯砖茶浓缩液,制成的甜面酱香味降低,口感不如本发明实施例1-9制备的甜面酱。
对比例3因乌龙茶浓缩液的制备中未添加乳酸菌和牛奶,且未经发酵处理,制成的甜面酱鲜亮度降低,且香味减小。
对比例5因茯砖茶浓缩液的制备中未将步骤(2)所得物与壳聚糖、花生蛋白和中性蛋白酶进行酶解,使得茯砖茶浓缩液与甜面酱混合不均匀,酱体不均匀。
二、保质期检测:将实施例1-3和对比例1-7制备的甜面酱,分别倒入玻璃器皿中,每个玻璃器皿中到25g,将玻璃器皿放入恒温恒湿箱中(温度T=30℃,湿度R=85%)30天,观察甜面酱的外观和气味,并按照GB/54789.2-2003《食品卫生微生物学检验菌落总数测定》检测菌落总数,将观察结果和菌落检测结果记录于表4中。
表4实施例1-9和对比例1-7制备的甜面酱保质期检测结果
由表4中数据可以看出,按照实施例1-3中方法制备的甜面酱在温度为30℃、湿度为85%的环境下放置30天后,色泽依然鲜艳,仍具有浓郁的醇香,无异味,菌落数少,具有较长的保质期。
而对比例1中未添加乌龙茶浓缩液和茯砖茶浓缩液,抗菌效果变差,甜面酱出现颜色变化,并有异味出现,菌落数明显增多,易变质。
对比例2因乌龙茶浓缩液中未添加山楂、玉竹和木瓜,甜面酱的色泽变暗,有明显的异味,菌落数增加,保质期较短。
对比例4中茯砖茶提取液中未添加银杏叶和绞股蓝,对比例6中未添加紫苏叶粉、荷叶粉和决明子,由检测结果可以看出,对比例4和对比例6制备的甜面酱易出现腐败现象。
三、减肥降脂效果检测:取小鼠170只,适应性饲养一周后,饲喂高脂饲料(基础饲料57.5%、食用猪油16%、蔗糖16%、蛋黄粉2.5%、全脂奶粉6.5%、鱼肝油1.%),饲喂四周,4周后称取各小鼠的体重,以体重超过正常小鼠体重15%的小鼠为肥胖小鼠,将肥胖小鼠随机分为17组,每组5只,记录各组小鼠的平均体重,使用戊巴比妥钠腹腔注射麻醉小鼠,腹腔主动脉采血,测定血清中总胆固醇和甘油三酯的含量,其中1-9组饲喂由实施例1-9制备的甜面酱,10-16组饲喂由对比例1-7制备的甜面酱,喂养3周后,称取体重,每组小鼠取平均值,并使用戊巴比妥钠腹腔注射麻醉小鼠,腹腔主动脉采血,测定血清中总胆固醇和甘油三酯的含量,将检测结果记录于表5中。
表5实施例1-9和对比例1-7制备的甜面酱减肥降脂效果测试
由表5中数据可以看出,按照实施例1-9中方法制备的甜面酱具有较好的减轻体重,降脂血清中总胆固醇和甘油三酯重量的效果,减肥效果好,降血脂功能强。
对比例1因未添加乌龙茶浓缩液和茯砖茶浓缩液,由表5中数据对比可以看出,经过饲喂后,肥胖小鼠的体重变化较少,总胆固醇和甘油三酯降低量小,说明对比例1制备的甜面酱不如实施例1-9中甜面酱的降低体重和血脂的效果好。
对比例2因乌龙茶浓缩液中未添加山楂、玉竹和木瓜,由检测结果可知,其降低体重和血脂的效果不如对比例1,且不如本发明实施例1-9,说明添加山楂、玉竹和木瓜在乌龙茶浓缩液中能提升甜面酱的降脂减肥效果。
对比例3中因制备乌龙茶浓缩液时,未添加乳酸菌和牛奶,并没有进行发酵处理,对比例3制备的甜面酱减肥和降脂效果不如实施例1-9。
对比例4因茯砖茶浓缩液中未添加银杏叶和绞股蓝,由检测结果可以看出,对比例4制备的甜面酱在喂养小鼠后,小鼠的体重变化不大,且总胆固醇和甘油三酯的含量仍较高,说明在茯砖茶浓缩液中加入银杏叶和绞股蓝能提升甜面酱的减肥降脂效果。
对比例5因茯砖茶浓缩液的制备中未添加壳聚糖、花生蛋白和中性蛋白酶,对比例5制备的甜面酱减肥降脂效果与实施例1-9相差不大,说明壳聚糖、花生蛋白和中性蛋白酶对甜面酱减肥降脂效果影响不大。
对比例6因未添加紫苏叶粉末、荷叶粉末和决明子,对比例6制备的甜面酱喂养小鼠后,小鼠体重变化小,总胆固醇和甘油三酯的含量仍较高,说明紫苏叶粉末、荷叶粉末和决明子协同使用,能有效降低体重和血脂。
对比例7为现有技术制备的甜面酱,其降脂减肥效果差,与本发明实施例1-9相比,悬殊较大。
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种减肥降脂甜面酱,其特征在于,包括以下重量份的组分:200-300份小麦粉、20-30份黄豆粉、5-10份食盐、3-8份味精、20-30份辣椒、6-12份香辛料提取液、30-60份西红柿、1-3份米曲霉、35-45份乌龙茶浓缩液、20-35份茯砖茶浓缩液、10-20份荷叶粉末、10-20份紫苏叶粉、7-13份决明子、12-20份生姜、13-18份大蒜30-50份水。
2.根据权利要求1所述的减肥降脂甜面酱,其特征在于,包括以下重量份的组分:230-280份小麦粉、23-28份黄豆粉、7-9份食盐、5-7份味精、23-28份辣椒、8-10份香辛料提取液、40-50份西红柿、1.5-2.5份米曲霉、38-43份乌龙浓缩液、25-30份茯砖茶浓缩液、13-18份荷叶粉末、13-18份紫苏叶粉、9-11份决明子、14-18份生姜、15-17份大蒜和35-45份水。
3.根据权利要求1-2任一项所述的减肥降脂甜面酱,其特征在于,所述乌龙茶浓缩液由以下方法制成:
(1)将乌龙茶反复用水清洗,烘干至含水量为3-5%,加入100-110℃的水中浸泡3-5min,过滤,去除滤渣,滤液备用,乌龙茶与水的质量比为(0.05-0.08):1;
(2)将山楂去核,与玉竹和木瓜共同进行清洗、粉碎,制成混合浆液,向混合浆液中加入牛奶和乳酸菌,加入(1)中所得滤液,混合均匀,在25-30℃下发酵3-5天后进行膜过滤,浓缩制得波美为15-30的乌龙茶浓缩液,山楂、玉竹和木瓜的质量比为1:(0.6-0.8):(0.4-0.7),混合浆液中牛奶、乳酸菌和滤液的质量比为(0.5-0.8):(0.02-0.03):1。
4.根据权利要求1-2任一项所述的减肥降脂甜面酱,其特征在于,所述茯砖茶浓缩液由以下方法制成:(1)将茯砖茶、茉莉花、银杏叶和绞股蓝混合,加入复合酶制剂,在30-35℃下酶解12-24h,干燥至含水量为8-10%;
(2)向步骤(1)所得物中加入无水乙醇,浸泡,超声辅助回流提取液和滤渣,滤液加入水中浸泡,煮制,过滤得到滤液,将滤液和提取液混合,干燥;
(3)将壳聚糖和花生蛋白混合均匀,用柠檬汁调节pH值为7.0-7.5,水浴加热至80-90℃,搅拌120-160min,降温至40-45℃,加入中性蛋白酶进行酶解20-25min,加入步骤(2)所得物和水,混合均匀,浓缩,制得茯砖茶浓缩液。
5.根据权利要求4所述的减肥降脂甜面酱,其特征在于,所述茯砖茶、茉莉花、银杏叶和绞股蓝的质量比为1:(0.2-0.4):(0.07-0.1):(0.06-0.1);茯砖茶与复合酶制剂的质量比为1:(0.01-0.03)。
6.根据权利要求4所述的减肥降脂甜面酱,其特征在于,所述步骤(1)所得物与无水乙醇的质量比为1:(10-15),超声功率为260-320w,回流温度为55-60℃,回流时间为1-2h;壳聚糖、花生蛋白、中性蛋白酶和步骤(1)所得物之间的质量比为(2-3):(1-2):(0.01-0.02):(3-4),中性蛋白酶的比活力为25000-35000u/g。
7.根据权利要求1-2任一项所述的减肥降脂甜面酱,其特征在于,所述香辛料提取液由八角、甘草、桂皮、丁香、肉桂、草果、黑胡椒、小茴香和90-100℃的水混合浸泡20-40min后蒸馏制得,以重量份计,香辛料提取液中各原料用量如下:20-30份八角、15-20份甘草、8-12份桂皮、5-10份丁香、12-18份肉桂、4-8份草果、10-20份黑胡椒、12-18份小茴香、30-50份水。
8.根据权利要求1-2任一项所述的减肥降脂甜面酱,其特征在于,所述荷叶粉末和紫苏叶粉末的平均粒径为40-100μm,其中10-30μm的粉末占比达80-90%。
9.一种根据权利要求1-8任一项所述的减肥降脂甜面酱的制备方法,其特征在于,包括以下步骤:
S1、淀粉糊化:将小麦粉、黄豆粉和水混合均匀,边加热边搅拌,在40-60℃的条件下加热2-4min,再在65-80℃下加热至4-6min,然后在90-100℃下加热3-5min,得到浆糊状酱料;
S2、保温发酵:将决明子粉碎成粉末,将西红柿洗净粉碎成西红柿汁,将西红柿汁加入到浆糊状酱料中,再加入荷叶粉末、紫苏粉末和决明子粉末,混合均匀,冷却至室温,加入米曲霉,在50-55℃的条件下保温发酵30-40天,得到发酵酱料;
S3、研磨制酱:将发酵酱料密封在室外放置65-75天,研磨成面酱,再将生姜、大蒜和辣椒混合粉碎,制成粒径为40-100μm,将生姜粉末、大蒜粉末、辣椒粉末、味精、食盐、香辛料提取液、乌龙茶浓缩液、茯砖茶浓缩液,混合均匀,再次进行研磨,制得散装甜面酱;
S4、密封包装:向散装甜面酱中充入氢气,然后密封包装,置于90-100℃下霉菌30-50min,制得减肥降脂甜面酱,氢气充入压力为1-2MPa,氢气充入量为24-40mL/kg。
10.根据权利要求9所述的减肥降脂甜面酱的制备方法,其特征在于,所述步骤S2中,向发酵酱料中加入鲁氏酵母和球拟酵母,在30-35℃下发酵15-20天,鲁氏酵母、球拟酵母和发酵酱料的质量比为(0.001-0.003):(0.001-0.002):1。
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