CN103584065A - 一种海藻面酱及其制备方法 - Google Patents
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- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241001474374 Blennius Species 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 29
- 238000002386 leaching Methods 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 239000004744 fabric Substances 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 235000013599 spices Nutrition 0.000 claims description 16
- 241000228212 Aspergillus Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 230000002269 spontaneous effect Effects 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 241000195493 Cryptophyta Species 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241001261505 Undaria Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 101710186708 Agglutinin Proteins 0.000 abstract description 3
- 101710146024 Horcolin Proteins 0.000 abstract description 3
- 101710189395 Lectin Proteins 0.000 abstract description 3
- 101710179758 Mannose-specific lectin Proteins 0.000 abstract description 3
- 101710150763 Mannose-specific lectin 1 Proteins 0.000 abstract description 3
- 101710150745 Mannose-specific lectin 2 Proteins 0.000 abstract description 3
- 239000000910 agglutinin Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 208000007536 Thrombosis Diseases 0.000 abstract 1
- 241000700605 Viruses Species 0.000 abstract 1
- 239000011149 active material Substances 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 229910052740 iodine Inorganic materials 0.000 abstract 1
- 239000011630 iodine Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000002785 anti-thrombosis Effects 0.000 description 2
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- 239000003963 antioxidant agent Substances 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
本发明公开了一种海藻面酱的制备方法，该面酱由海藻超细粉、优质小麦粉、海藻浸取液和食盐制成；既具有传统面酱的甜味，又具有海藻的鲜味；既可以满足人们品尝面酱的需求，又可以弥补人们少食海藻的缺憾；海藻超细粉和提取液中含有多糖、凝集素、不饱和脂肪酸、碘等天然活性物质，具有抗病毒、抗肿瘤、抗凝血、抗血栓、抗氧化和增强机体免疫力等诸多药效作用，长期食用，营养价值高。
Description
技术领域
本发明涉及一种面酱的制备方法，具体为一种海藻面酱的制备方法。
背景技术
海带、裙带菜等褐藻含有多糖、凝集素、不饱和脂肪酸、碘等天然活性物质，具有抗病毒、抗肿瘤、抗凝血、抗血栓、抗氧化和增强机体免疫力等诸多药效作用，营养价值高。是人们餐桌上的美味佳肴。传统的海藻食品主要是鲜食、干食品或盐渍品，虽然我国自古以来就有食海藻的习惯，但相对于其他蔬菜，食用利用效率并不高。
中国人喜欢在吃饭的时候伴以各种酱料，主要是通过在大酱中依照个人口味添加各种原料烹制而成。市场上出售的酱主要包括面酱和豆瓣酱，原料主要为小麦或者大豆，品种单一。目前，还没有一种酱中含有海藻的成分，既可以满足人们食用大酱的需求，又可以弥补少食海藻的缺憾。
发明内容
本发明所要解决的技术问题是针对现有技术的不足，提供一种营养价值高、既具有面酱的口味又具有海藻的鲜味的面酱。
基于上述见解，本发明是这样实现的：
一种海藻面酱的制备方法，步骤如下：
一、海藻超细粉制备：海藻烘干粉碎，粉碎后颗粒采用流化床气流粉碎技术加工成细粉；
二、拌料：将海藻超细粉和优质小麦粉与搅拌机中搅拌均匀，海藻超细粉与小麦粉的重量比为：1:5-10；
三、蒸粉：将海藻浸取液加入到搅拌均匀的海藻粉和小麦粉中蒸熟；海藻浸取液与拌料的和重量比为1:2-4；
四、室内发酵：将蒸熟的面料自然冷却至室温，接入米曲菌，发酵，温度维持在25-30℃，避光发酵3-5天。
五、室外发酵：将发酵好的面料放入捣碎机中，加入盐水捣碎，将捣碎的面料放入缸中，自然发酵2-3月即可。
上述的海藻超细粉制备方法为：清水洗净后的海藻切成2-4cm2的藻块，将藻块置于烘箱中烘干1-2h，烘干温度为50-60℃，将烘干后的海藻用粉碎机粉碎至粒径为0.5-1mm，采用流化床气流粉碎技术将藻粒加工成500-2000目的海藻超细粉。
上述的海藻浸取液制备方法为：将1份海藻超细粉置于10份去离子水中浸泡12h，于离心机中在3000r/min条件下离心10min，上清液即为海藻浸取液。
优选的，所述的海藻为海带和/或裙带菜。
本发明所述的海藻面酱，既具有传统面酱的甜味，又具有海藻的鲜味；既可以满足人们品尝面酱的需求，又可以弥补人们少食海藻的缺憾；海藻超细粉和提取液中含有多糖、凝集素、不饱和脂肪酸、碘等天然活性物质，具有抗病毒、抗肿瘤、抗凝血、抗血栓、抗氧化和增强机体免疫力等诸多药效作用，长期食用，营养价值高。
具体实施方式
下面用非限定性实施例对本发明作进一步的说明。
实施例一：将1份海藻超细粉与5份优质小麦粉搅拌均匀成拌料，向拌料中添加海藻浸取液，海藻浸取液与拌料的重量比为1:4；蒸熟面料，将蒸熟的面料自然冷却至室温，接入米曲菌，发酵，温度维持在25-30℃，避光发酵3-5天；将发酵好的面料放入捣碎机中，加入盐水捣碎，将捣碎的面料放入缸中，自然发酵2-3月即可。
实施例二：将1份海藻超细粉与10份优质小麦粉搅拌均匀成拌料，向拌料中添加海藻浸取液，海藻浸取液与拌料的重量比为1:2；蒸熟面料，将蒸熟的面料自然冷却至室温，接入米曲菌，发酵，温度维持在25-30℃，避光发酵3-5天；将发酵好的面料放入捣碎机中，加入盐水捣碎，将捣碎的面料放入缸中，自然发酵2-3月即可。
实施例三：将1份海藻超细粉与8份优质小麦粉搅拌均匀成拌料，向拌料中添加海藻浸取液，海藻浸取液与拌料的重量比为1:3；蒸熟面料，将蒸熟的面料自然冷却至室温，接入米曲菌，发酵，温度维持在25-30℃，避光发酵3-5天；将发酵好的面料放入捣碎机中，加入盐水捣碎，将捣碎的面料放入缸中，自然发酵2-3月即可。
实施例四：将1份海藻超细粉与6份优质小麦粉搅拌均匀成拌料，向拌料中添加海藻浸取液，海藻浸取液与拌料的重量比为1:2；蒸熟面料，将蒸熟的面料自然冷却至室温，接入米曲菌，发酵，温度维持在25-30℃，避光发酵3-5天；将发酵好的面料放入捣碎机中，加入盐水捣碎，将捣碎的面料放入缸中，自然发酵2-3月即可。
上述实例只是为说明本发明的技术构思以及技术特点，并不能以此限制本发明的保护范围。凡根据本发明的实质所做的等效变换或修饰，都应该涵盖在本发明的保护范围之内。
Claims (4)
1.一种海藻面酱的制备方法，其特征在于其步骤如下：
（1）海藻超细粉制备：海藻烘干粉碎，粉碎后颗粒采用流化床气流粉碎技术加工成细粉；
（2）拌料：将海藻超细粉和优质小麦粉与搅拌机中搅拌均匀，海藻超细粉与小麦粉的重量比为：1:5-10；
（3）蒸粉：将海藻浸取液加入到搅拌均匀的海藻粉和小麦粉中蒸熟；海藻浸取液与拌料的和重量比为1:2-4；
（4）室内发酵：将蒸熟的面料自然冷却至室温，接入米曲菌，发酵，温度维持在25-30℃，避光发酵3-5天；
（5）室外发酵：将发酵好的面料放入捣碎机中，加入盐水捣碎，将捣碎的面料放入缸中，自然发酵2-3月即可。
2.根据权利要求1所述的海藻面酱，其特征在于，所述的海藻超细粉制备方法如下：清水洗净后的海藻切成2-4cm2的藻块，将藻块置于烘箱中烘干1-2h，烘干温度为50-60℃，将烘干后的海藻用粉碎机粉碎至粒径为0.5-1mm，采用流化床气流粉碎技术将藻粒加工成500-2000目的海藻超细粉。
3.根据权利要求1所述的海藻面酱，其特征在于，所述的海藻浸取液制备方法如下：将1份海藻超细粉置于10份去离子水中浸泡12h，于离心机中在3000r/min条件下离心10min，上清液即为海藻浸取液。
4.根据权利要求1所述的海藻面酱，其特征在于，所述的海藻为海带和/或裙带菜。
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|---|---|---|---|---|
| CN106072442A (zh) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | 一种墨鱼海藻酱及其制备方法 |
Citations (3)
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|---|---|---|---|---|
| JPH0257153A (ja) * | 1988-08-23 | 1990-02-26 | Tohoku Shiyokusan Kk | わかめ麺類の製造方法 |
| CN102987463A (zh) * | 2011-09-10 | 2013-03-27 | 唐怀强 | 一种黑豆芝麻酱的制备方法 |
| CN103141811A (zh) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | 甜面酱的制备方法 |
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- 2013-10-11 CN CN201310471863.2A patent/CN103584065A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0257153A (ja) * | 1988-08-23 | 1990-02-26 | Tohoku Shiyokusan Kk | わかめ麺類の製造方法 |
| CN102987463A (zh) * | 2011-09-10 | 2013-03-27 | 唐怀强 | 一种黑豆芝麻酱的制备方法 |
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Non-Patent Citations (1)
| Title |
|---|
| 王乐: "海带面酱制作工艺", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072442A (zh) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | 一种墨鱼海藻酱及其制备方法 |
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