CN112401216A - 一种竹荪酱的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,尤其涉及一种竹荪酱的制备方法,包括以下步骤:(1)小麦处理;(2)小麦发酵;(3)小麦粉制备;(4)竹荪汁制备;(5)配料汁制备:将花椒碎叶、花椒籽、茴香籽、干香菇,加水煮沸,冷却,过滤,得配料汁;(6)混合发酵:将小麦粉、竹荪汁、配料汁混合发酵制成成品;(7)成品包装。本发明选取竹荪、小麦、黄豆面、香菇、花椒、茴香籽等天然植物原料制备竹荪酱,所得产品口感协调、味道鲜美、营养丰富。本发明通过竹荪汁的抑菌成分可达到灭菌、防腐的效果,不需要高温、高压等常规灭菌操作,较好保留了竹荪、小麦等的独特口感、风味和营养成份,不需要添加防腐剂,绿色安全,保质期可达12个月。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种竹荪酱的制备方法。
背景技术
竹荪是鬼笔科竹荪属真菌,具有较高的食用价值和药用价值,是云南、四川、贵州、福建等地广泛种植的主要经济食用菌。竹荪全株由菌托、菌柄、菌盖构成,商品竹荪是菌柄和菌盖,菌托在采收时都是被摘除废弃,造成食用菌资源的巨大浪费,而且还可能造成环境污染。研究表明,竹荪以及废弃的菌托富含蛋白质、多种氨基酸、维生素、无机盐等,营养丰富,其中人体必需氨基酸的含量高于人参及西洋参,味道鲜美,鲜味物质谷氨酸含量高达1.76%,占氨基酸总量的17.0%以上,竹荪还富含抑菌活性物质,具有特殊的防腐功能,对食品中主要的致腐致病细菌有较强的抑制作用,同时抑菌成分对高温、高压稳定,能够延缓食物的腐败,在功能性食品、保健品和天然防腐剂开发方面具有广阔的应用前景。
目前竹荪产业加工产品单一,缺乏深加工产品,而且采收的副产品没有得到充分利用,以干品销售为主,随着产能不断增加,市场初步饱和,同时竹荪干品质地脆,易断易碎,易返潮,易变色,影响品质,不适宜长久保存,因此竹荪行业的发展需要进行竹荪产品的深加工。
现在市场上的各种酱类调味品,多注重口感,因此食品添加剂较多,营养大多缺乏或不全面,而且为保证保质期一般都要添加防腐剂,已不能满足消费者对营养健康食品的需求。营养食用菌酱是在传统制酱工序的基础上将一种或多种食用菌作为辅助料加入混合,参与发酵过程,酿制而成。营养食用菌酱含有丰富的氨基酸、脂类以及食用菌活性物质,既具有较高的营养价值,又有防病保健功能。
因此,利用竹荪及其废弃物制备不添加防腐剂、味道鲜美、营养丰富、绿色、安全、健康的酱类调味品等食品,具有较好的市场前景,而且还可实现对竹荪原料的综合利用,提高其营养价值和经济价值。
目前已有竹荪酱的相关研究报道。公开号为CN106107904A的专利公开了一种竹荪保健酱油的制备方法,具体操作步骤为:(1)基质预处理:取优质黄豆50千克、豆粕10千克,粉碎成米粒大小的颗粒,加入麦麸15千克、木糠10千克,用适量纯净水拌和,以手捏成团、落地即散为度,然后放入笼中蒸煮至熟透;将其取出摊于料盘中,待料温降至30℃时,拌入种曲500克,进行发酵培养,发酵品温为45℃,经36小时,当基质长满“白毛”、连接成块时,中止发酵备用;(2)原料处理:取竹荪菌盖、菌托干品3.5千克,粉碎后在沸水中热烫25分钟,捞起,加入其重量35%的椒盐进行盐渍后备用;(3)混合发酵:将基质发酵块打碎,加入精盐20千克、茴香汁5千克,用适量水拌匀,再加入盐渍后的竹荪,混合均匀,装入缸内,在温室下进行第二次发酵培养,经48小时,待酱醅成棕红色,有突出的酱香味时,即可中止发酵;(4)调配;(5)分装、灭菌。该专利制备的竹荪保健酱油含盐量高,大量食用会危害人体健康。
公开号为CN106360647A的专利公开了一种竹荪风味鳑鲏鱼酱,其以竹荪、鳑鲏为原料,同时添加香蓼、襄荷,制作出一种竹荪风味鳑鲏鱼酱。发明中,对原料竹荪进行甜酒曲初发酵,对襄荷进行果酒酒母初发酵,为产品增添了醇香味,采用纤维素酶、半纤维素酶、果胶酶对香蓼进行联合酶解,有效去除了香蓼的辛涩味,制得的成品酱香味浓,色泽鲜亮,风味独特,且具有一定的保健功能,长期食用可明显改善脾胃虚弱引起的消化不良、食欲不振人群的不适。该专利是将各原料分别酶解或者微生物发酵后再混合加水煎煮制成酱,所制成的酱是经微波杀菌后保存;微波处理会导致食品的营养成分结构发生改变。
公开号为CN106858510A的专利公开了一种功能性竹荪酱油复合调味料,其制备方法以竹荪和酱油为原料,采用高效双酶酶解技术对竹荪进行水解,使竹荪中的鲜味物质和功能性物质有效的释放出来,并与酱油配比进行有机结合,制备得到功能性竹荪酱油固体复合调味料。该专利是将竹荪中的鲜味物质和功能性物质提取出来调配成酱油;该方法制成的酱油防腐性能差,需加入防腐剂提高其防腐性能。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供了一种竹荪酱的制备方法,具体是通过以下技术方案实现的。
一种竹荪酱的制备方法,包括以下步骤:
(1)小麦处理:将黄小麦,去除杂质,洗净,加水浸泡3~5天,直到发出小芽;将浸泡后的小麦蒸汽蒸煮1~2小时;
(2)小麦发酵:将蒸煮好的小麦平摊在容器里晾干水分,发酵;
(3)小麦粉制备:将发酵后的小麦烘干后,研磨成粉,过筛,制得小麦粉;
(4)竹荪汁制备:挑选新鲜的竹荪菌柄、菌盖、菌托,去除杂质,混合粉碎,加水煎煮,冷却,制得竹荪汁;
(5)配料汁制备:取花椒碎叶、花椒籽、茴香籽、干香菇混合,加水煎煮,冷却,过滤,制得配料汁;
(6)混合发酵:将竹荪浆汁、配料汁混合,加入小麦粉、食盐、黄豆面搅拌均匀,用宽口的不锈钢容器盛装,发酵,制得竹荪酱;
(7)成品包装:将发酵好的竹荪酱装入已杀菌好的塑料瓶中,即为竹荪酱成品。
优选地,所述步骤(2),发酵是将小麦在20~25℃环境温度下自然发酵7~10天,期间翻动3~5次。
优选地,所述步骤(3),小麦是在45℃烘干至水分含量为10~15%,过40~60目筛。
优选地,所述步骤(4),竹荪菌柄、菌盖、菌托的混合质量比例为3~5:1~3:1~3。
优选地,所述步骤(4),竹荪菌柄、菌盖、菌托混合粉碎成10mm以下的小碎块,加入其质量35~50倍的水,煮沸60~70min。
优选地,所述步骤(5),配料汁重量份计由0.25~0.35份花椒碎叶、0.15~0.25份花椒籽、0.25~0.35份茴香籽、0.8~1.0份干香菇、20~40份水混合,煮沸30~60分钟制成。
优选地,所述步骤(6),竹荪酱按重量份计是由70~100份竹荪汁、20~40份配料汁、12.5~5.0份小麦粉、4~6份食盐、3~3.5份黄豆面制成。
优选地,所述步骤(6),发酵是在于25~30℃环境温度下自然发酵40~45天。
更优选地,所述小麦粉制备为:发酵小麦加入2倍量的水研磨成成浆,滤过,得到浆渣和浆液;向浆渣中加入等量的pH为6的醋酸缓冲液,再加入浆渣质量1~2%的淀粉酶、浆渣质量4~5%的糖化酶混合均匀,在45~50℃下搅拌反应24h,反应后加入浆渣质量25%的浓度为4%的食品级氢氧化钠溶液混合均匀,抽滤,将滤饼用水冲洗至中性,45℃挥干;将挥干后的滤饼与其质量4~6%的海藻酸钠混合,加入到浆液中,在25℃下、150r/min反应条件下振荡反应1~1.5h,喷雾干燥,过40~60目筛,制得小麦粉。
更优选地,所述小麦粉用于混合发酵时,发酵条件为:在25~30℃环境温度下自然发酵24~26天。
将发酵小麦研磨分离成浆液和浆渣;浆渣经酶处理后,浆渣中的淀粉转化为多孔状淀粉,将酶处理后的浆渣与适量海藻酸钠作为载体,添加到浆液中反应,浆液中的发酵霉菌能吸附、包埋到孔状淀粉和海藻酸钠中。采用该处理后的小麦粉进行发酵,能将发酵周期缩短至24~26天。
本发明的有益效果在于:
本发明将竹荪原料先进行煮沸提取,能有效提取竹荪中的抑菌成分,利用竹荪浆汁与其他原料发酵制成酱,竹荪浆汁中的抑菌成分使得竹荪酱不需要添加防腐剂,绿色安全,保质期可达12个月。而且所制得的竹荪酱,通过竹荪浆汁中抑菌成分即可达到灭菌作用,不需要高温、高压等常规灭菌操作,较好保留了竹荪、小麦等的独特口感、风味和营养成分。
本发明选取竹荪、小麦、黄豆面、香菇、花椒、茴香籽等天然植物原料制备竹荪酱,所得产品口感协调、味道鲜美、营养丰富。
本发明选用发酵小麦作为发酵剂,还通过对发酵小麦中的发酵霉菌进行固定处理,能有效缩短发酵周期。
本发明提供的竹荪酱的制备方法,工艺简单易行,可规模化生产。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种竹荪酱的制备方法,包括如下步骤:
(1)小麦处理:挑选贵州黄小麦,去除杂质,洗净,加水浸泡3天,发出小芽;将浸泡好的小麦装入蒸锅,蒸汽蒸煮2小时;
(2)小麦发酵:蒸煮好的小麦平摊在容器里晾干,于25℃环境温度下自然发酵8天,期间翻动4次;
(3)小麦粉制备:发酵后的小麦于45℃烘干至水分含量为10%,研磨成粉,过40目筛网,备用;
(4)竹荪汁制备:挑选新鲜的竹荪菌柄、菌盖、菌托,去除腐烂、杂草等异物,按重量比3:1:1混合,粉碎成10mm以下的小碎块,再加入40倍量水,煮沸60分钟,冷却,备用;
(5)配料汁制备:花椒碎叶0.30kg,花椒籽0.20kg,茴香籽0.25kg,干香菇0.8kg,加水30kg,煮沸40分钟,冷却,过滤,取配料汁,备用;
(6)竹荪酱制备:将以上80kg竹荪汁、30kg配料汁合并,再加入已制备好的小麦粉13.0kg,食盐5kg,黄豆面3kg,搅拌均匀,用宽口的不锈钢容器盛装,于25℃环境温度下自然发酵45天;
(7)成品包装:将发酵好的竹荪酱装入已杀菌好的塑料瓶中,即为竹荪酱成品。
实施例2
一种竹荪酱的制备方法,包括如下步骤:
(1)小麦处理:挑选贵州黄小麦,去除杂质,洗净,加水浸泡4天,发出小芽;将浸泡好的小麦装入蒸锅,蒸汽蒸煮1.5小时;
(2)小麦发酵:蒸煮好的小麦平摊在容器里晾干,于25℃环境温度下自然发酵7天,期间翻动5次;
(3)小麦粉制备:发酵后的小麦于45℃烘干至水分含量为12%,研磨成粉,过50目筛网,备用;
(4)竹荪汁制备:挑选新鲜的竹荪菌柄、菌盖、菌托,去除腐烂、杂草等异物,按重量比4:2:2混合,粉碎成10mm以下的小碎块,再加入35倍量水,煮沸60分钟,冷却,备用;
(5)配料汁制备:花椒碎叶0.25kg,花椒籽0.25kg,茴香籽0.3kg,干香菇0.9kg,加水20kg,煮沸40分钟,冷却,过滤,取配料汁,备用;
(6)竹荪酱制备:将以上70kg竹荪汁、20kg配料汁合并,再加入已制备好的小麦粉12.5kg,食盐4kg,黄豆面3.5kg,搅拌均匀,用宽口的不锈钢容器盛装,于28℃环境温度下自然发酵40天;
(7)成品包装:将发酵好的竹荪酱装入已杀菌好的塑料瓶中,即为竹荪酱成品。
实施例3
一种竹荪酱的制备方法,包括如下步骤:
(1)小麦处理:挑选贵州黄小麦,去除杂质,洗净,加水浸泡5天,发出小芽;将浸泡好的小麦装入蒸锅,蒸汽蒸煮2小时;
(2)小麦发酵:蒸煮好的小麦平摊在容器里晾干,于25℃环境温度下自然发酵10天,期间翻动3次;
(3)小麦粉制备:发酵后的小麦于45℃烘干至水分含量为15%,研磨成粉,过60目筛网,备用;
(4)竹荪汁制备:挑选新鲜的竹荪菌柄、菌盖、菌托,去除腐烂、杂草等异物,按重量比5:3:3混合,粉碎成10mm以下的小碎块,再加入50倍量水,煮沸90分钟,冷却,备用;
(5)配料汁制备:花椒碎叶0.35kg,花椒籽0.25kg,茴香籽0.35kg,干香菇1.0kg,加水40kg,煮沸60分钟,冷却,过滤,取配料汁,备用;
(6)竹荪酱制备:将以上100kg竹荪汁、40kg配料汁合并,再加入已制备好的小麦粉15.0kg,食盐6kg,黄豆面3.5kg,搅拌均匀,用宽口的不锈钢容器盛装,于30℃环境温度下自然发酵40天;
(7)成品包装:将发酵好的竹荪酱装入已杀菌好的塑料瓶中,即为竹荪酱成品。
实施例4
一种竹荪酱的制备方法,包括如下步骤:
(1)小麦处理:挑选贵州黄小麦,去除杂质,洗净,加水浸泡3天,发出小芽;将浸泡好的小麦装入蒸锅,蒸汽蒸煮2小时;
(2)小麦发酵:蒸煮好的小麦平摊在容器里晾干,于25℃环境温度下自然发酵8天,期间翻动4次;
(3)小麦粉制备:发酵小麦加入2倍量的水研磨成成浆,滤过,得到浆渣和浆液;向浆渣中加入等量的pH为6的醋酸缓冲液,再加入浆渣质量2%的淀粉酶、浆渣质量4%的糖化酶混合均匀,在50℃下搅拌反应24h;反应后加入浆渣质量25%的浓度为4%的食品级氢氧化钠溶液混合均匀,抽滤,将滤饼用水冲洗至中性,45℃挥干;将挥干后的滤饼与其质量6%的海藻酸钠混合,加入到浆液中,在25℃下、150r/min反应条件下振荡反应1.5h,喷雾干燥,过40目筛,制得小麦粉;
(4)竹荪汁制备:挑选新鲜的竹荪菌柄、菌盖、菌托,去除腐烂、杂草等异物,按重量比3:1:1混合,粉碎成10mm以下的小碎块,再加入40倍量水,煮沸60分钟,冷却,备用;
(5)配料汁制备:花椒碎叶0.30kg,花椒籽0.20kg,茴香籽0.25kg,干香菇0.8kg,加水30kg,煮沸40分钟,冷却,过滤,取配料汁,备用;
(6)竹荪酱制备:将以上80kg竹荪汁、30kg配料汁合并,再加入已制备好的小麦粉13.0kg,食盐5kg,黄豆面3kg,搅拌均匀,用宽口的不锈钢容器盛装,于25℃环境温度下自然发酵26天;
(7)成品包装:将发酵好的竹荪酱装入已杀菌好的塑料瓶中,即为竹荪酱成品。
实验例1
1、取本发明实施例制成的竹荪酱进行感官观察,并检测其食品安全及质量指标,结果如表1所示。
表1竹荪酱质量指标
2、取本发明实施例制成的竹荪酱,在常温下保存12个月,并检测其食品安全及质量指标,结果如表2所示。
表2保存12个月的竹荪酱质量指标
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (10)
1.一种竹荪酱的制备方法,其特征在于,包括以下步骤:
(1)小麦处理:将黄小麦,去除杂质,洗净,加水浸泡3~5天,直到发出小芽;将浸泡后的小麦蒸汽蒸煮1~2小时;
(2)小麦发酵:将蒸煮好的小麦平摊在容器里晾干,发酵;
(3)小麦粉制备:将发酵后的小麦烘干后,研磨成粉,过筛,制得小麦粉;
(4)竹荪汁制备:挑选新鲜的竹荪菌柄、菌盖、菌托,去除杂质,混合粉碎,加水煎煮,冷却,制得竹荪汁;
(5)配料汁制备:取花椒碎叶、花椒籽、茴香籽、干香菇混合,加水煎煮,冷却,过滤,制得配料汁;
(6)混合发酵:将竹荪浆汁、配料汁混合,加入小麦粉、食盐、黄豆面搅拌均匀,用宽口的不锈钢容器盛装,发酵,制得竹荪酱;
(7)成品包装:将发酵好的竹荪酱装入已杀菌好的塑料瓶中,即为竹荪酱成品。
2.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述步骤(2),发酵是将小麦在20~25℃环境温度下自然发酵7~10天,期间翻动3~5次。
3.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述步骤(3),小麦是在45℃烘干至水分含量为10~15%,过40~60目筛。
4.如权利要求1所述的竹荪酱的制备方法,其特征在于的,所述步骤(4),竹荪菌柄、菌盖、菌托的混合质量比例为3~5:1~3:1~3。
5.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述步骤(4),竹荪菌柄、菌盖、菌托混合粉碎成10mm以下的小碎块,加入其质量35~50倍的水,煮沸60~70min。
6.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述步骤(5),配料汁重量份计由0.25~0.35份花椒碎叶、0.15~0.25份花椒籽、0.25~0.35份茴香籽、0.8~1.0份干香菇、20~40份水混合,煮沸30~60分钟制成。
7.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述步骤(6),竹荪酱按重量份计是由70~100份竹荪汁、20~40份配料汁、12.5~15.0份小麦粉、4~6份食盐、3~3.5份黄豆面制成。
8.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述步骤(6),发酵是在于25~30℃环境温度下自然发酵40~45天。
9.如权利要求1所述的竹荪酱的制备方法,其特征在于,所述小麦粉还可以通过以下方法制成:发酵小麦加入2倍量的水研磨成成浆,滤过,得到浆渣和浆液;向浆渣中加入等量的pH为6的醋酸缓冲液,再加入浆渣质量1-2%的淀粉酶、浆渣质量4-5%的糖化酶混合均匀,在50℃下搅拌反应24h;反应后加入浆渣质量25%的浓度为4%的食品级氢氧化钠溶液混合均匀,抽滤,将滤饼用水冲洗至中性,45℃挥干;将挥干后的滤饼与其质量4~6%的海藻酸钠混合,加入到浆液中,在25℃下、150r/min反应条件下振荡反应1~1.5h,喷雾干燥,过40~60目筛,制得小麦粉。
10.如权利要求9所述的竹荪酱的制备方法,其特征在于,所述小麦粉用于混合发酵时,发酵条件为:在25~30℃环境温度下自然发酵24~26天。
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