CN114081135A - 贻贝豆酱及其制备方法 - Google Patents
贻贝豆酱及其制备方法 Download PDFInfo
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- CN114081135A CN114081135A CN202111402348.XA CN202111402348A CN114081135A CN 114081135 A CN114081135 A CN 114081135A CN 202111402348 A CN202111402348 A CN 202111402348A CN 114081135 A CN114081135 A CN 114081135A
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- mussel
- koji
- yeast
- bean
- cooking liquor
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- A—HUMAN NECESSITIES
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- 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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Abstract
本发明公开了一种贻贝豆酱及其制备方法,制备方法包括以下步骤:将浸泡后大豆灭菌,先加入贻贝蒸煮液水解液,再接种米曲霉制曲,得豆曲;将浸泡后大米灭菌,接种米曲霉制曲,得米曲;将米曲和豆曲混合,得曲料;在贻贝肉中加入曲料和食盐进行无氧发酵,所得的得贻贝豆酱半成品用胶体磨磨细,灭菌,得贻贝豆酱。本发明能制备获得天然营养、风味佳的贻贝豆酱,提高了贻贝附加值。
Description
技术领域
本发明涉及一种贻贝豆酱及其制备方法,具体涉及一种利用酱油曲精混合贻贝肉发酵制作贻贝豆酱的制备工艺。属于海洋食品调料技术领域。
背景技术
贻贝俗称“海虹”、“淡菜”,被誉为“海上鸡蛋”,是我国重要的经济海洋贝类之一。贻贝的营养价值很高,蛋白质含量高达59%,含有牛磺酸等8种人体必需的氨基酸,脂肪含量为7%,且大多是不饱和脂肪酸;贻贝有一定的药用价值,具有补肝肾,益精血,治虚劳羸瘦,盗汗,阳痿,腰痛等功效。沿海居民常食贻贝,由于活体贻贝的运输﹑保鲜等费用较大,内陆居民的食用比较少。除带壳鲜销外,目前我国贻贝加工以速冻和干制等粗加工为主,产品形式单一,增值幅度较小。由于收获季节集中等各种原因造成贻贝的加工利用较少,无法充分消耗大量的贻贝成品,不利于贻贝产业的发展。此外,贻贝加工过程中均需要加水蒸煮贻贝采肉,过程中会产生大量的汤汁(以下简称贻贝蒸煮液),每生产一吨贻贝,就产生1.5吨贻贝蒸煮液,大多数贻贝蒸煮液不经处理直接排入大海,不仅造成资源浪费,还污染了海洋环境。贻贝蒸煮液中不仅含有丰富的蛋白质、糖类、维生素、微量元素,还含有牛磺酸、游离氨基酸等生物活性物质。
酱是调味品的“代称”,原材料经微生物发酵产生的风味物质挥发形成的独有香气,具有咸、鲜、酸、甜、苦味混合的风味,且包含多种矿物质、维生素、亚油酸、磷脂和膳食纤维等营养物质,有助于抗疲劳、抗氧化、抗血栓等。利用食用菌复合贻贝肉发酵制成天然调味料贻贝豆酱营养丰富,风味浓郁,使贻贝资源利用水平提高,有广阔的市场前景与开发价值。
申请号为2016100057971.9的专利申请公开了一种名为“复合生物酶解生产贻贝酱的方法”,其工艺是将原料清洗,蒸煮,粉碎后加入蛋白酶及纤维素酶水解,酶解至一定程度加热终止,在酶解液中加入食盐、姜汁进行调味,桂皮油或丁香油等进行调香制成产品。上述方法的缺陷在于:使用蛋白酶水解贻贝肉制得产品,成本高且风味不丰富。
申请号为201410049994.6的专利申请公开了一种名为“一种贻贝酱油及生产方法”的专利文献,其工艺是煮制并浓缩贻贝汤汁,然后加入混合菌种(包括米曲霉、酱油曲美等),发酵,得发酵液,利用脱脂豆粕、麸皮、稻壳、大米粉加入另一混合菌种后制曲;制曲所得的曲粉中加入发酵液、盐进行发酵,最终制备成酱油。此方法缺陷在于未充分利用贻贝肉。
发明内容
本发明要解决的技术问题是提供一种天然营养、风味佳的贻贝豆酱的制备方法,从而提高贻贝附加值。
为解决上述问题,本发明提供一种贻贝豆酱的制备方法,包括以下步骤:
1)、制曲:
S1、将浸泡后大豆灭菌(110~121℃灭菌10~30min),先加入贻贝蒸煮液水解液(待冷却至≤40℃时加入贻贝蒸煮液水解液),再接种米曲霉(米曲霉孢子),接种量为0.1%(即,米曲霉:浸泡后大豆=0.1%的重量比),于温度为28~32℃、相对湿度为(85±2)%的恒温恒湿培养箱中静置培养制曲2~4天,得豆曲;贻贝蒸煮液水解液:浸泡后大豆=4%~10%的重量比(即,贻贝蒸煮液水解液的添加量为大豆湿重的4%~10%);
所述贻贝蒸煮液水解液是由贻贝蒸煮液浓缩后经风味蛋白酶酶解所得;
S2、将浸泡后大米灭菌(110~121℃灭菌10~30min),接种米曲霉(待冷却至≤38℃时接种米曲霉孢子),接种量为0.1%(即,米曲霉:浸泡后大米=0.1%的重量比),于温度为(31±0.5)℃、相对湿度为(85±2)%的恒温恒湿培养箱中静置培养制曲2~4天,得米曲;
S3、将米曲和豆曲混合,得曲料;所述米曲:豆曲=1:0.5~2的重量比;
2)、发酵:
在贻贝肉中加入曲料和食盐形成发酵体系,混匀后密封,于37~42℃静置无氧发酵21~30天,得贻贝豆酱半成品;
贻贝肉:曲料=1:0.5~2的重量比;
发酵体系中,食盐质量占发酵体系的10~16%;
3)、磨酱杀菌:
将所述贻贝豆酱半成品用胶体磨磨细,灭菌(85±5℃灭菌20±5min),得贻贝豆酱。
作为本发明的贻贝豆酱的制备方法的改进:
S1中:每隔6小时打开培养箱门通风(5±0.5)min,当表面菌丝使得曲料结块时第一次翻曲(约为培养后的第6~9小时),而后,当曲料温度上升超过35℃时进行再次翻曲;
S2中:每隔6小时打开箱门通风(5±0.5)min,当表面菌丝使得曲料结块时第一次翻曲(约为培养后的第12~16小时),而后,曲料温度上升超过35℃时进行再次翻曲。
作为本发明的贻贝豆酱的制备方法的进一步改进:
S1中的培养温度为31℃,相对湿度为85%;
S2中的培养温度为31℃,相对湿度为85%。
作为本发明的贻贝豆酱的制备方法的进一步改进,所述贻贝蒸煮液水解液的制备方法为:
贻贝蒸煮液浓缩至为原体积的15~20%,得浓缩液;
在浓缩液中加入占浓缩液质量0.3%的风味蛋白酶,于35~50℃酶解1~3h,灭酶后(即,酶解后沸水浴灭酶10min)得贻贝蒸煮液水解液。
作为本发明的贻贝豆酱的制备方法的进一步改进,步骤2)中,贻贝肉:曲料=1:1的重量比。
本发明还提供了利用上述任一方法制备而得的贻贝豆酱。
本发明生产出的贻贝豆酱味鲜醇厚,咸甜适口,海鲜香气浓郁,气味协调,粘稠适中,细腻均匀,产品中的各项指标参数如下:
氨基酸态氮≥0.50g/100g;
总酸(以乳酸计)≤2.00g/100g;
水分≤60%(质量分数);
产品中的微生物指标如下:①大肠菌群/(MPN/100g)≤30;②致病菌(沙门氏菌、金黄色葡萄球菌、志贺氏菌):未检出。
由上述数据可知,本发明生产的产品贻贝豆酱符合国家标准GB2718-2014《食品安全国家标准酿造酱》的质量要求。
本发明以贻贝、大豆、大米为原料,使用本发明特定的方法制备获得贻贝豆酱,拓宽了贻贝的使用范围/加工方式,同时具有工艺简单,生产期短的优点。
本发明与现有技术相比,具有如下技术优势:
(1)以贻贝肉为主要原料,添加大豆、大米为辅料,成本较低,营养丰富,添加贻贝蒸煮液水解液使得制曲周期缩短,整体工艺较简单,不仅丰富了酱的种类,也实现了贻贝高值化利用。
(2)制得的贻贝豆酱不仅质地均匀,色泽光亮,而且海鲜风味浓郁,滋味鲜甜醇厚同时富含小分子肽、游离氨基酸、牛磺酸及亚油酸等营养成分,易消化吸收,有助于抗氧化和降低血脂、血压和血糖。
(3)在风味上,发酵贻贝及大豆产生多肽及游离氨基酸及脂肪酸,米曲水解得到还原糖,有利于美拉德生香反应等形成风味的生化反应,加快了醇、醛、酯类等风味物质的形成,使得贻贝豆酱具有贻贝及大豆大米发酵的特征香气,气味协调且浓郁,滋味醇厚柔和。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细说明。
图1为贻贝豆酱的挥发性风味物质GC_MS图谱。
具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
本发明中:
风味蛋白酶酶活为30u/mg,例如可选用北京康瑞纳生物科技有限公司生产的CAS号为9001-92-1的风味蛋白酶;
米曲霉孢子含量≥30亿/g,例如可选用沂源康源生物科技有限公司生产的型号为春丰本酿CICC2339(沪酿3.042)的米曲霉孢子。
实施例1、一种贻贝豆酱的制备方法,依次进行如下步骤:
1)、制曲:
①、豆曲的制备:
先将大豆浸泡4~5h吸水膨胀(整个浸泡过程中,确保大豆始终被水淹没),得浸泡后大豆;
浸泡后大豆经高温(110~121℃、0.1MPa的压力)灭菌30min,冷却至40℃时加入大豆湿重4%的贻贝蒸煮液水解液(即,贻贝蒸煮液水解液:浸泡后大豆=4%的重量比),并接入接种量为0.1%的米曲霉孢子,即,米曲霉孢子:浸泡后大豆=0.1%的重量比;拌匀后置于31℃、相对湿度为85%的恒温恒湿培养箱中静置有氧培养,每隔6小时打开箱门通风5min,当表面菌丝使得曲料结块时第一次翻曲(约为培养后的第6~9小时),而后,当曲料温度上升超过35℃时进行再次翻曲,制曲2天,得豆曲;
贻贝蒸煮液水解液的制备方法为:
3Kg的贻贝用1L的水按照常规方式蒸煮,所得的贻贝蒸煮液按照常规方式浓缩至160mL,得浓缩贻贝蒸煮液;
在浓缩贻贝蒸煮液中加入占浓缩贻贝蒸煮液重量0.3%的风味蛋白酶,于35~50℃酶解3h,灭酶后,得贻贝蒸煮液水解液。
②、米曲的制备:
大米用清水浸泡至无白色硬芯(一般需浸泡至少约12小时,整个浸泡过程中,确保大米始终被水淹没),浸泡后大米经高温(110~121℃、0.1MPa的压力)灭菌30min,冷却至38℃后接入0.1%的米曲霉孢子,即,米曲霉孢子:浸泡后大米=0.1%的重量比,于31℃、相对湿度为85%的恒温恒湿培养箱中静置有氧培养2d,每隔6小时打开箱门通风5min,表面菌丝使得曲料结块时第一次翻曲(约为培养后的第12~16小时),而后,曲料温度上升超过35℃时进行再次翻曲,制曲4天,得米曲;
③、将豆曲与米曲按照3:2的重量比复配;得曲料(复配曲料)。
2)、发酵:将步骤1)制得的复配曲料与鲜贻贝肉按照1:1的重量比混匀,并加入质量分数为13%的食盐『即,食盐:(食盐+贻贝肉+曲料)=13%的重量比』,混匀后,于40℃的温度静置保温厌氧发酵24天,得贻贝豆酱半成品;
3)、磨酱杀菌:
将步骤2)所得的贻贝豆酱半成品用胶体磨磨细(细粉碎至40~80目),并在85℃下保温20min杀菌,即得贻贝豆酱。
风味物质检测结果:
使用GC_MS(气相色谱—质谱联用技术)测定贻贝豆酱的挥发性风味物质。气相色谱条件:进样口温度250℃;进样方式:不分流;载气:氦气(纯度99.99%);流速1.0mL/min;色谱柱:DP-5MS石英毛细管色谱柱(30m×0.25mm,0.25μm);程序升温条件:40℃保持2min,以4℃/min升至92℃,保持2min,5℃/min升至200℃,保持0min;6℃/min升至240℃,保持6min。质谱条件:电子轰击离子源,电离电压70eV,传输线温度250℃,离子源温度250℃,质量扫描范围33~450u。
从实施例1所得的贻贝豆酱中监测到了55种挥发性物质,包括芳香化合物类、醇类、酯类、醛类、酚类、含氮化合物、含硫化合物。详见图1。
抗氧化效果检测:
样品预处理:称取5.0g贻贝豆酱,加入100mL60%乙醇溶液均质后浸提30min,于3000r/min下离心20min后取上清液定容到100ml,得到50mg/mL样品提取液,并用60%乙醇溶液稀释成10、20、30、40mg/mL的浓度;
FRAP总抗氧化能力测定:
①以0.5-3.5mmo1/L的FeSO4的标准液替代样品绘制标准曲线。以摩尔浓度(X)对吸光度(Y)进行回归,硫酸亚铁为标准品进行标准曲线绘制。硫酸亚铁在0.5~3.5mmol内线性良好,回归方程为:Y=0.3826X-0.0011,R2=0.99;②对各组酱的提取液进行测定,并参照硫酸亚铁标准曲线,计算出铁离子还原量,以铁离子还原量表示总抗氧化能力。测得50mg/mL贻贝豆酱提取液FRAP总抗氧化能力129.52mmol FeSO4/g。
羟基(·OH)自由基清除率测定:
A1:0.4mL超纯水+100μL9mM水杨酸-乙醇+400μL样液+100μL9mMFeCL2溶液+100μL8.8mMH2O2溶液;A2:0.5mL超纯水+0.4mL样液+100μL9mMFeCL2溶液+100μL8.8mMH2O2溶液;A3:0.8mL超纯水+100μL9mM水杨酸-乙醇+100μL9mMFeCL2溶液+100μL8.8mMH2O2溶液;混匀上述反应液后于37℃反应30min,在510nm处测定吸光度值A1、A2、A3并记录。羟基自由基(·OH)清除率=(1-(A1-A2)/A3)*100%。测得50mg/mL贻贝豆酱提取液羟基自由基(·OH)清除率为74%。
对比例1-1、取消实施例1步骤1)的豆曲制备过程中贻贝蒸煮液水解液的使用;即:
①、豆曲的制备:
浸泡后大豆经高温灭菌30min,冷却至40℃时接入接种量为0.1%的米曲霉孢子,即,米曲霉孢子:浸泡后大豆=0.1%的重量比;拌匀后置于31℃、相对湿度为85%的恒温恒湿培养箱中静置有氧培养,每隔6小时打开箱门通风5min,当表面菌丝使得曲料结块时第一次翻曲,而后,曲料温度上升超过35℃时进行再次翻曲,制曲3天,得豆曲;
其余等同于实施例1。
对比例1-2、将实施例1步骤1)的制曲改成:取消在豆曲中使用贻贝蒸煮液水解液,改成在米曲中使用贻贝蒸煮液水解液;即,
①豆曲的制备:
浸泡后大豆经高温灭菌30min,冷却至40℃时接入接种量为0.1%的米曲霉孢子,即,米曲霉孢子:浸泡后大豆=0.1%的重量比;拌匀后置于31℃、相对湿度为85%的恒温恒湿培养箱中静置有氧培养,每隔6小时打开箱门通风5min,当表面菌丝使得曲料结块时第一次翻曲,而后,曲料温度上升超过35℃时进行再次翻曲,制曲3天,得豆曲;
②米曲的制备:
浸泡后大米经高温灭菌30min,冷却至38℃后加入大米湿重4%的贻贝蒸煮液水解液(即,贻贝蒸煮液水解液:浸泡后大米=4%的重量比),再接入0.1%米曲霉孢子,即,米曲霉孢子:浸泡后大米=0.1%的重量比,于31℃、相对湿度为85%的恒温恒湿培养箱中静置有氧培养,每隔6小时打开箱门通风5min,当表面菌丝使得曲料结块时第一次翻曲,而后,曲料温度上升超过35℃时进行再次翻曲,制曲3天,得米曲;
其余等同于实施例1。
对比例1-3、将实施例1步骤1)的制曲改成:在米曲中补充使用贻贝蒸煮液水解液;即,豆曲和米曲中均使用贻贝蒸煮液水解液;米曲的制备方法同对比例1-2,其余等同于实施例1。
对比例1-4、将实施例1中的“加入大豆湿重4%的贻贝蒸煮液水解液”改成“加入大豆湿重10%的贻贝蒸煮液水解液”;其余等同于实施例1。
对比例1-5、
取消实施例1步骤1)的豆曲制备过程中的“贻贝蒸煮液水解液”的使用;且,将浓缩贻贝蒸煮液单独进行发酵;即:
①豆曲的制备方法为:
浸泡后大豆经高温灭菌30min,冷却至40℃时接入接种量为0.1%的米曲霉孢子;拌匀后置于31℃、相对湿度为85%的恒温恒湿培养箱中静置有氧培养,每隔6小时打开箱门通风5min,当表面菌丝使得曲料结块时第一次翻曲,而后,曲料温度上升超过35℃时进行再次翻曲,制曲3天,得豆曲;
其余同实施例1的步骤1);即,复配曲料的其余制备工艺同实施例1。
另:贻贝发酵液的制备方法为:
在浓缩贻贝蒸煮液中加入占浓缩贻贝蒸煮液重量0.3%的风味蛋白酶和接入接种量为0.1%的米曲霉孢子(即,米曲霉孢子占浓缩贻贝蒸煮液重量的0.1%),于35~50℃酶解3h,得贻贝发酵液。
步骤2):
将复配曲料与贻贝肉、贻贝发酵液按照2:1:1的重量比混匀,再加入质量分数为13%的食盐,混匀后,于40℃保温厌氧发酵24天,得贻贝豆酱半成品;
其余后续工艺等同于实施例1。
对比例2-1、将实施例1步骤2)改成:
复配曲料与贻贝肉按照1:2的重量比混匀,并加入质量分数为15%的食盐;其余等同于实施例1。
对比例2-2、将实施例1步骤2)改成:
复配曲料与贻贝肉按照1:0.5的重量比混匀,并加入质量分数为15%的食盐;其余等同于实施例1。
下表1为实施例和对比例的主要特征对比:
表1
从上表1可以看出,本方法可以有效缩短制曲周期,制备的贻贝豆酱在营养、外观、风味各方面都有明显提升。
最后,还需要注意的是,以上列举的仅是本发明的若干个具体实施例。显然,本发明不限于以上实施例,还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (6)
1.贻贝豆酱的制备方法,其特征在于包括以下步骤:
1)、制曲:
S1、将浸泡后大豆灭菌,先加入贻贝蒸煮液水解液,再接种米曲霉,接种量为0.1%,于温度为28~32℃、相对湿度为(85±2)%的恒温恒湿培养箱中静置培养制曲2~4天,得豆曲;贻贝蒸煮液水解液:浸泡后大豆=4%~10%的重量比;
所述贻贝蒸煮液水解液是由贻贝蒸煮液浓缩后经风味蛋白酶酶解所得;
S2、将浸泡后大米灭菌,接种米曲霉,接种量为0.1%,于温度为28~32℃、相对湿度为(85±2)%的恒温恒湿培养箱中静置培养制曲2~4天,得米曲;
S3、将米曲和豆曲混合,得曲料;所述米曲:豆曲=1:0.5~2的重量比;
2)、发酵:
在贻贝肉中加入曲料和食盐形成发酵体系,混匀后密封,于37~42℃静置无氧发酵21~30天,得贻贝豆酱半成品;
贻贝肉:曲料=1:0.5~2的重量比;
发酵体系中,食盐质量占发酵体系的10~16%;
3)、磨酱杀菌:
将所述贻贝豆酱半成品用胶体磨磨细,灭菌,得贻贝豆酱。
2.根据权利要求1所述的贻贝豆酱的制备方法,其特征在于:
S1中:每隔6小时打开培养箱门通风(5±0.5)min,当表面菌丝使得曲料结块时第一次翻曲,而后,当曲料温度上升超过35℃时进行再次翻曲;
S2中:每隔6小时打开箱门通风(5±0.5)min,当表面菌丝使得曲料结块时第一次翻曲,而后,曲料温度上升超过35℃时进行再次翻曲。
3.根据权利要求2所述的贻贝豆酱的制备方法,其特征在于:
S1中的培养温度为31℃,相对湿度为85%;
S2中的培养温度为31℃,相对湿度为85%。
4.根据权利要求1~3任一所述的贻贝豆酱的制备方法,其特征在于所述贻贝蒸煮液水解液的制备方法为:
贻贝蒸煮液浓缩至为原体积的15~20%,得浓缩液;
在浓缩液中加入占浓缩液质量0.3%的风味蛋白酶,于35~50℃酶解1~3h,灭酶后得贻贝蒸煮液水解液。
5.根据权利要求4所述的贻贝豆酱的制备方法,其特征在于所述步骤2)中:
贻贝肉:曲料=1:1的重量比。
6.如权利要求1~5任一方法制备而得的贻贝豆酱。
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