CN103689529A - 一种发酵黑枸杞酱油及其制作方法 - Google Patents
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Abstract
本发明公开了一种发酵黑枸杞酱油及其制备方法,它是由发酵黑枸杞熬汁与现有酿造酱油勾兑而成,其勾兑比例是发酵黑枸杞熬汁:酱油为1:10比例。其制法是将发酵好的黑枸杞,置于砂锅中熬汁,将熬好的黑枸杞汁与现有酱油勾兑后,密封,于8-10℃环境下陈化35天,即制得发酵黑枸杞酱油。本发明制作的酱油氨基酸、还原糖含量高,口感鲜美,香味浓郁,是一种有利于心脑血管疾病、高血糖、高脂血症患者食用具有保健功能的调味品。
Description
技术领域
本发明属于食品加工领域,涉及一种食用调味品,特别涉及一种发酵黑枸杞酱油及其制作方法。
背景技术
酱油作为一种烹饪调味料,在我国及东南亚各国具有悠久的历史,也是我国食用调味品的一大特色,传统的调味品应用普遍,消费量特大。目前市场出售的酱油种类繁多,酿造酱油和配制酱油都是市场销售的主体,酿造酱油在我国生产历史悠久,工艺独特,主体是采用豆类和麦类粮食为原料,采用微生物发酵酿制而成,其营养丰富,味道鲜美,特别是生物发酵技术的发展,使酱油的酿造业呈现出具有丰富特色的产业,消费市场逐年增大,由于发酵酿制酱油的工艺繁杂,生产周期长,产量低,部分市场被配制酱油占领或取代,因配制酱油是添加植物蛋白水解物,食品添加剂,如鲜味剂、防腐剂、色素等,虽然可以大量满足市场供应,但其营养价值低,大量使用调味剂等食品添加剂,使食用者产生顾虑,不能很好地满足消费群众的需求。随着人们生活水平的提高,对百姓餐饮使用最广泛,且用量最大的调味品酱油来源,其要求也不断提高,味道鲜美、营养丰富、保健是人们的时尚追求。
枸杞,又称枸杞子,为茄科落叶植物(Lycium chintnse)或宁夏枸杞(Lycium barbarum)的成熟果实,是著名滋补性中药,被国家卫生部列入《既是食品又是药品的物品名单》。功能滋阴补血,益精明目。《神农本草经》称:“久服坚筋骨,轻身不老,耐寒暑”。《药性论》谓能 “补精气诸不足,明目安神,令人长寿”。中医用于肝肾不足、精血虚损所致之腰膝酸软、头晕耳鸣等。现代药理研究结果表明,枸杞尚有降血脂、降压、降血糖等作用,并能增强机体免疫功能;使红细胞SOD活性升高。其多糖有抗氧化作用,实验结果还表明,本品对维护老年人体细胞的正常发育、提高DNA的修复能力及促使衰老细胞向年轻方向逆转都起着有益的作用。枸杞的化学成分主要含有枸杞多糖(LBP)、甜菜碱,类胡萝卜素及类胡萝卜素酯、维生素C、多种氨基酸及多种微量元素。枸杞因产地不同而成分含量略有差异,一等品枸杞总糖含量为39.50%,还原糖33.4%,果糖7.24%,蔗糖5.5%,醛基糖16.7%;微量元素主要为锌、铁、铜含量为主;枸杞中含有19种氨基酸(包括8种必需氨基酸),氨基酸总量为9.14%(张连富等.药食兼用资源与生物活性成分,化学工业出版社,2005年9月第1版,第171页)。
枸杞品味甘美,营养丰富,我国对枸杞的药用及食用的历史悠久,作为营养滋补性食用主要有干果、药膳和菜肴,也有开发成饮料、酒类、烘干果、免洗干果、枸杞粉(CN1215788C)、枸杞果脯(CN101181055A)、枸杞保健果脯(CN101543250A)等产品供应市场,不同程度地满足了市场的部分需求。
将枸杞子通过乳酸菌发酵后再于恒温恒湿的特定环境下使其自然发酵制得发酵黑枸杞为制一种营养性、风味佳且具有保健功效的酱油提供了颇佳的原材料,枸杞通过乳酸菌发酵与自然双重发酵后,使枸杞的营养物质得到有效转化与提高,提升了氨基酸和还原糖的含量,经检测经发酵后的黑枸杞还原糖含量达38.16%,较发酵前的33.4%提高了14.25%,氨基酸总量达14.22%,较发酵前的9.14%提高了55.58%,有效提升了枸杞的营养品质,同时改善了枸杞的风味。发酵黑枸杞已由徐州绿之野生物食品有限公司批量生产,其核心技术已向国家知识产权局提交了发明申请(申请号为:201310160408.0)。
现有酱油大多是采用大豆以及其它辅助原料配以香料,经制曲、发酵、晾晒、淋油、做酱色和配制生产而成。生产周期长,工艺复杂,使得有些有益的果蔬及药材很难制作成一种味道、营养俱佳的酱油产品。
本发明是要提供一种能够使人们在享用调味品的过程中,得到有益的保健功效的酱油产品,且工艺简单,利用生产,同时又能保证产品的浓郁香味。
发明内容
本发明的目的是提供一种以熬制提取的发酵黑枸杞汁和普通酿造酱油勾兑方法制作的酱油,其制作过程不添加水解植物蛋白调味液、食品添加剂等添加剂,制备成一种具有味道鲜美、营养物质丰富、存益于身体保健特点的发酵黑枸杞酱油。
本发明的目的在于提供一种发酵黑枸杞酱油。
本发明的另一目的还在于提供一种发酵黑枸杞酱油的制作方法。
本发明的目的是通过以下技术方案实现的:
一种发酵黑枸杞酱油,它是由发酵黑枸杞熬汁与现有酿造酱油勾兑而成;其勾兑比例是发酵黑枸杞熬汁:酱油为1:10比例。
一种发酵黑枸杞酱油的制作方法,其制作步骤为:将发酵好的黑枸杞,置于砂锅中熬汁,将熬好的黑枸杞汁与现有酱油勾兑后,密封,于8-10℃环境下陈化35天,即制得发酵黑枸杞酱油。
一种所述的发酵黑枸杞酱油的制作方法,其特征是:其勾兑过程是将1公斤发酵黑枸杞置于砂锅内,加水30公斤,温火熬制,熬成黑枸杞汁10公斤,再将1公斤黑枸杞汁兑入10公斤现有酱油中,密封,于8-10℃环境下陈化35天,即可。
本发明所述的发酵黑枸杞由徐州绿之野生物食品公司生产,其产品是利用专利201310160408.0一种生物发酵黑枸杞的加工方法制得。
有益效果
1、酱油原料的改进,传统的酱油主要是由豆类和小麦经发酵制成,蛋白质种类较为单一,有时需要添加水解植物蛋白或添加剂进行调味,而本发明的产品是通过添加含有丰富的多糖、还原糖及氨基酸的发酵黑枸杞汁,不仅丰富了酱油的营养成分,而且使酱油制品具有枸杞特有的滋味和保健功能。
2、发酵黑枸杞是经乳酸菌生物发酵后再经特定的恒温恒湿环境中保证足够的时间让其自身发酵,在酶的作用下,大部分的蛋白质被充分水解为氨基酸和多肽,使原有的氨基酸成分显著提高,不仅容易被人体消化吸收,更增添了酱油的鲜味。枸杞的糖及淀粉成分被转化为转化糖,使转化糖的含量提高,不仅提高了产品的抗氧化功效,还增加了产品的香甜口味。
3、丰富了枸杞的深加工,开拓了枸杞应用的新领域,让枸杞的有益功效惠及更多人民大众。
4、本发明产品以发酵黑枸杞汁代替水解植物蛋白调味液及味精等食品添加剂配制酱油,由于发酵黑枸杞的氨基酸、还原糖含量高,制成品不但口感鲜美甘香无刺激,经密封陈化10天后,而且散发着易勾起人们食欲的浓郁香味。
5、本发明产品具有抗氧化、增强免疫力和调节血糖的功效,更有利于心脑血管疾病、高血糖、高脂血症患者食用,能够使更多的人们得益于具有枸杞保健功能的调味品。
6、本发明产品易形成商品化,价廉物美,能够批量生产满足人们健康美食的需要。
具体实施方式
取发酵黑枸杞,置于砂锅中熬汁,再将熬好的黑枸杞汁与现有酿造酱油勾兑,勾兑比例是发酵黑枸杞熬汁:酱油为1:10,勾兑后经密封,于8-10℃环境下陈化35天即可得到发酵黑枸杞酱油。
实施例
将1公斤发酵黑枸杞置于砂锅中加水30公斤,温火熬制,熬成黑枸杞汁10公斤,再将1公斤黑枸杞熬汁兑入10公斤现有酿造酱油中,密封,于8-10℃环境下陈化35天即制得发酵黑枸杞酱油。
以发酵黑枸杞汁替代水解植物蛋白调味液等食品添加剂配制酱油,色泽:棕褐色,有光泽;体态:澄清,无沉淀物;滋味:鲜美,咸甜适口,味醇厚。氨基酸、还原糖等指标含量均可完全达到国家标准。
Claims (3)
1.一种发酵黑枸杞酱油,其特征是由发酵黑枸杞熬汁与现有酿造酱油勾兑而成;其勾兑比例是发酵黑枸杞熬汁:酱油为1:10比例;
其制作步骤为:将发酵好的黑枸杞,置于砂锅中熬汁,将熬好的黑枸杞汁与现有酱油勾兑后,密封,于8-10℃环境下陈化35天,即制得发酵黑枸杞酱油;
其中勾兑过程是:将1公斤发酵黑枸杞置于砂锅内,加水30公斤,温火熬制,熬成黑枸杞汁10公斤,再将1公斤黑枸杞汁兑入10公斤现有酱油中,经密封,于8-10℃环境下陈化35天即可。
2.一种发酵黑枸杞酱油的制作方法,其特征在于,取经发酵好的黑枸杞,置于砂锅中熬汁,再将熬好的黑枸杞汁与现有酱油勾兑后,经密封,于8-10℃环境下陈化35天,即制得发酵黑枸杞酱油。
3.根据权利要求2所述的一种发酵黑枸杞酱油的制作方法,其特征在于勾兑过程是将1公斤发酵黑枸杞置于砂锅内,加水30公斤,温火熬制,熬成黑枸杞汁10公斤,再将1公斤黑枸杞汁兑入10公斤现有酱油中,密封,于8-10℃环境下陈化35天即可。
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