CN103637173B - 一种鲜味蛤蜊酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种鲜味蛤蜊酱，以蛤蜊及食盐水水为原料、米曲霉为发酵微生物，与麦麸，面粉，豆粉制备的麦曲进行协同发酵，后期添加谷氨酰胺酶、核苷酸增味剂而成的酱品，产品具有浓郁的海鲜风味，鲜味突出。可大大提高蛤蜊酱中的海鲜鲜味，将其营养与口感融为一体。同时蛤蜊牛磺酸含量高，人体必需靠摄取来补充牛磺酸，牛磺酸对维持人体正常生理功能非常重要，可以促进婴幼儿脑组织和智力发育；提高神经传导和视觉机能；防治心血管病；改善内分泌状态增强人体免疫力等，对人体健康具有重要贡献。
Description
技术领域
发明涉及一种鲜味本蛤蜊酱的制备方法，属于食品领域。
技术背景
蛤蜊味道鲜美，营养丰富，价格低廉。蛤蜊中富含牛磺酸，其对维持人体正常生理功能具有重要作用：促进婴幼儿脑组织和智力发育；提高神经传导和视觉机能；防止心血管病；增强人体免疫力。长久以来蛤蜊以鲜食为主，不利于长期保存，易造成资源浪费。近年来出现了真空蛤蜊，蛤蜊干，冻蛤蜊肉等半成品，蛤蜊经过这些加热杀菌冷冻保存或冷冻干燥等保存工艺后肉质变得老而难嚼，失去原来特有的鲜美风味。目前，还没有以微生物发酵制备蛤蜊酱的相关报道，发酵海鲜调味品的研究主要以以鱼露，虾酱，扇贝酱为主。这些对蛤蜊的开发具有重要意义。在本技术中，前期利用米曲霉制曲降解蛤肉，曲料中产生的多种酶如蛋白酶、淀粉酶、脂肪酶等可使蛤肉营养物质充分降解，风味物质丰富。发酵后期添加谷氨酰胺酶，可使前期发酵产生的大量多肽降解成谷氨酸，克服目前海鲜酱中鲜味不明显的缺点，提高酱醅中的谷氨酸含量。最后，添加定量的核苷酸，以达到与谷氨酸的协同增味，使得制得的蛤蜊酱具有很强的营养保健作用的同时，保持了其独特的海鲜风味。生产方法工艺稳定性强，成本低，采用该工艺使得酱品中谷氨酸的含量得到了大幅提高。
发明内容
针对以上问题，本发明提供了一种鲜味蛤蜊酱，其特征是以蛤蜊及食盐水水为原料、米曲霉为发酵微生物，与麦麸，面粉，豆粉制备的麦曲进行协同发酵，后期添加谷氨酰胺酶、核苷酸增味剂而成的酱品，产品具有浓郁的海鲜风味，鲜味突出，酱体为棕褐色，富含谷氨酸，核苷酸等鲜味物质。
所述蛤蜊需要除去泥沙，洗净，漂烫并进行匀浆处理。
所述麦曲原料质量比为麦麸：面粉：豆粉：水＝4:4:1:9。；蛤蜊：麦曲：16％食盐水＝2:3:5。
本发明还提供了一种蛤蜊酱的发酵制备方法，它能解决蛤蜊不能长期保存的问题，同时将粮食与蛤蜊的营养及保健功能融为一体，将蛤蜊中天然的鲜味融合到传统酱品中，是传统的酱品具有海鲜风味，使蛤蜊酱更易于人们吸收，制备方法如下：
以蛤蜊及食盐水水为原料、米曲霉为发酵微生物，与麦麸，面粉，豆粉制备的麦曲进行协同发酵，发酵温度为40℃-45℃保温发酵，在发酵20-28天左右时向酱醅中加入谷氨酰胺酶，加酶量为原料蛋白的0.3％-0.5％，核苷酸添加比例为酱醅中谷氨酸钠含量的18％-25％，制得鲜味蛤蜊酱成品。
具体步骤如下：
(1)米曲霉活化：从菌种保藏的斜面中挑取1-2环米曲霉孢子接种到PDA斜面培养基中，并于30℃恒温培养箱中培养3-4天，待斜面长出黄绿色孢子；
(2)种曲制备：将斜面培养基培养的菌种孢子接种于种曲培养基，放于培养箱中，30℃培养48小时；
(3)麦曲制备：筛选优质麦麸，面粉及豆粉，按比例配制后于高压灭菌锅中以121℃高压蒸煮13分钟后冷却备用；按0.5％接种量接种种曲，掺和少量面粉混合，然后将种曲和面粉的混合物与冷却备用的料充分拌匀，将搅拌后得到的曲料放在30℃培养箱中恒温培养48小时，使米曲霉充分产酶；
(4)原料预处理：将挑选好的蛤蜊用清水清洗3遍，漂烫片刻并切碎备用；
(5)成熟的麦曲与蛤蜊按一定的质量比例(蛤蜊与麦曲配比为2:3)混合，总原料与浓度为16％的盐水以质量比1:1的比例混合后置瓦埕中发酵，将发酵罐放入恒温培养箱内以40℃-45℃保温发酵20-28天；
(6)向酱醅中加入蛤蜊蛋白0.3％-0.5％的谷氨酰胺酶，并于38-45℃酶解5-8h，酶解结束后添加酱醅中谷氨酸钠18％-25％的核苷酸增味剂以达到鲜味的协同增效作用，并取出调配。
本发明的优点在于：本发明提供的蛤蜊酱含有大量鲜味氨基酸和核苷酸，可大大提高蛤蜊酱中天然的海鲜鲜味，将营养与口感融为一体，使蛤蜊酱更受广大消费者们的喜爱。此外，蛤蜊营养丰富，其中牛磺酸含量高，人体必需靠摄取来补充牛磺酸，牛磺酸对维持人体正常生理功能非常重要，可以促进婴幼儿脑组织和智力发育；提高神经传导和视觉机能。
附图说明
图1发酵过程中酱醅氨基氮含量变化情况
具体实施方式
实施例：
1.米曲霉活化：从菌种保藏的斜面中挑取1-2环米曲霉孢子接种到PDA斜面培养基中，并于30℃恒温培养箱中培养3-4天(所述PDA培养基制作方法为：先将马铃薯洗净去皮,再称取200g切成小块，加水煮烂，用八层纱布过滤，加热，再加入15-20克琼脂，继续加热搅拌混匀，待琼脂溶解完后，加入葡萄糖，搅拌均匀，稍冷却后再补足水分至1000毫升，分装试管或者锥形瓶，加塞、包扎，121℃灭菌20分钟左右后取出试管摆斜面或者摇匀，冷却后贮存备用)。
2.种曲制备：将斜面培养基培养的菌种孢子接种于种曲培养基，放于培养箱中，30℃培养48小时。
3.麦曲制备：选取优质的麦麸，豆粉及面粉，按质量为麦麸:面粉:豆粉:水＝4:4:1:9的比例配制后于高压灭菌锅中以121℃高压蒸煮13min后冷却备用。种曲(接种量0.5％)掺和少量面粉混合，然后将混料与大豆充分拌匀，将曲料放在30℃培养箱中恒温培养48h，使米曲霉充分产酶。
4.原料预处理：将挑选好的蛤蜊用清水清洗3遍，漂烫片刻并切碎备用。
5.蛤蜊与麦曲配比为2：3混合，总原料与浓度为16％的盐水以1:1(质量比)的比例混合后置瓦埕中发酵，将发酵罐放入恒温培养箱内以40℃-45℃保温发酵。
由图1可看出，随着发酵的进行，酱醅中氨基氮含量呈现出先增长后平稳的趋势。在发酵初期，酱醅中氨基氮含量增长较快，当发酵进行到20天以后，酱醅中氨基氮含量逐渐平稳，含量接近0.8g/100g。
6.向酱醅中加入占蛤蜊蛋白质量0.3％-0.5％的谷氨酰胺酶，并于38℃-45℃酶解4-8h，酶解结束后添加酱醅中谷氨酸钠18％-25％的核苷酸增味剂，并取出调配。
表1酱醅中游离氨基酸含量
表1列出了蛤肉及发酵结束后酱醅中游离氨基酸种类及含量，从表中可看出，蛤肉及酱醅中氨基酸种类齐全，含有8种人类必需氨基酸，酱醅中大部分氨基酸含量明显高于蛤肉中的含量，大大提高了文蛤酱的营养价值，发酵前后酱醅中鲜味氨基酸含量大幅提高，酱醅中谷氨酸含量为1.564g/100g。鲜味氨基酸占总氨基酸含量的41.05％，尤以谷氨酸为代表，鲜味氨基酸有益于文蛤酱的增香，提高鲜度，增加风味料的浓度。发酵结束后，于酱醅中加入原料蛋白含量18％-25％的核苷酸增味剂，调配，得到营养价值高，海鲜风味突出的蛤蜊酱。
Claims (2)
1.一种制备鲜味蛤蜊酱的方法，其特征在于具体步骤为：
(1)米曲霉活化：从菌种保藏的斜面中挑取1-2环米曲霉孢子接种到PDA斜面培养基中，并于30℃恒温培养箱中培养3-4天，待斜面长出黄绿色孢子；
(2)种曲制备：将斜面培养基培养的菌种孢子接种于种曲培养基，放于培养箱中，30℃培养48小时；
(3)麦曲制备：筛选优质麦麸，面粉及豆粉，按质量为麦麸:面粉:豆粉:水＝4:4:1:9比例配制后于高压灭菌锅中以121℃高压蒸煮13分钟后冷却备用；按0.5％接种量接种种曲，掺和少量面粉混合，然后将种曲与面粉的混合物与冷却备用的料充分拌匀，将搅拌后得到的料放在30℃培养箱中恒温培养48小时，使米曲霉充分产酶；
(4)原料预处理：将挑选好的蛤蜊用清水清洗3遍，漂烫片刻并切碎备用；
(5)成熟的麦曲与蛤蜊按比例2:3混合，总原料与浓度为16％的盐水以1:1的质量比混合后置瓦埕中发酵，将瓦埕放入恒温培养箱内以45℃保温发酵20-28天；
(6)向酱醅中加入蛤蜊蛋白0.3％-0.5％的谷氨酰胺酶，并于38-45℃酶解5-8h，酶解结束后添加酱醅中谷氨酸钠20％-25％的核苷酸增味剂以达到鲜味的协同增效作用，并取出调配。
2.一种权利要求1所述方法制备的鲜味蛤蜊酱，其特征在于所述蛤蜊酱中含有丰富的鲜味物质谷氨酸，其浓度为1.4-1.8g/100g。
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