CN103783480B - 一种以香菇柄为原料制作天然营养增味剂的工艺 - Google Patents
一种以香菇柄为原料制作天然营养增味剂的工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种以香菇柄为原料制作天然营养增味剂的工艺,以香菇柄为原料,采用酵母发酵的方法,分解香菇柄的细胞壁,以促进细胞中呈味物质和营养成分的释放,同时配以双酶解,分解蛋白质和核酸制作出一种含香菇、酵母呈味物质和营养成分且不添加钠盐的纯天然营养增味剂,采用酵母发酵香菇柄,分解纤维素,通过酶技术降解核酸产生的5’‑肌苷酸和5’‑鸟苷酸,水解蛋白质产生的L‑谷氨酸和L‑天门冬氨酸,通过呈味氨基酸与呈味核苷酸的协同作用,大大提高产品的鲜味,用本发明制备的增味剂富含香菇、酵母两种食药两用真菌的多糖、氨基酸、核苷酸、萜类等多种生物活性成分,不添加钠盐,不含任何化学成分和有毒物质,安全环保。
Description
技术领域
本发明涉及一种天然营养增味剂的制作工艺,特别是涉及一种以香菇柄为原料制作天然营养增味剂的工艺。
背景技术
随着消费的不断升级,市场竞争的加剧,调味品表现出向高档化发展的趋势。调味品产品在重视口味的基础上,更加重视营养健康,传统的调味品以及复合调味料都将呈现出专业化发展趋势,主要分为:功能型调味品、专用型调味品、精深加工型调味品、健康型调味品和方便即食型调味品五大类。随着科学技术的进步,各种新技术也被广泛应用到调味品生产中,如生物酶解技术、固定化酵母技术、膜技术、萃取技术、微胶囊技术等,以提升调味品品质和各种生化技术指标。高档调味品的市场容量正在扩大,调味品产品的技术含量日益增强,产品种类急需增加和质量急待提高。
香菇是世界第二大食用菌,也是我国特产之一,被人们誉为“菇中皇后”,在民间素有“山珍”之说。香菇不仅是人们理想的美味佳肴,而且被医学界推崇为“保健食品”、“功能性食品”。现代医药学研究成果表明,香菇中含有香菇多糖、香菇嘌呤、双链核糖核酸、麦角甾醇、钙、维生素等功能成分,具有抗肿瘤作用、增强免疫力、保肝等功效,可作为功能性食品直接食用,也可作为加工功能性食品的原辅材料进行使用。此外,香菇含有水溶性鲜味物质,其主要成分是谷氨酸和5′-乌苷酸等成分,是极好的增味剂。
酵母抽提物作为食品和药物管理局所批准使用的天然调味品,在肉制品、汤类、卤汁、干酪烘焙食品、调味料、蔬菜制品和海味品中用作调料。酵母抽提物含多肽、氨基酸、微量元素、B族维生素等营养物质,是保健食品、儿童食品、饲料的营养补充剂。
我国年产香菇500余万吨,香菇柄占香菇总量的三分之一,其营养成分与香菇相近,但纤维素含量较高,不易加工,目前除了少量用于方便面调料,或直接粉碎制作香菇柄肉松和饲料添加剂,或浸泡、熬煮提取呈味物质外,多数作为废弃物丢掉,造成了资源的浪费。目前尚无用酵母发酵香菇柄酶解制备纯天然营养增味剂的成品。
发明内容
本发明目的在于针对现有技术的不足,提供一种以香菇柄为原料制作天然营养增味剂的工艺,本发明采用酵母发酵香菇柄,分解纤维素,通过酶技术降解核酸产生的5’-肌苷酸和5’-鸟苷酸,水解蛋白质产生的L-谷氨酸和L-天门冬氨酸,通过呈味氨基酸与呈味核苷酸的协同作用,大大提高产品的鲜味,本发明所要解决的技术问题是以香菇柄为原料,采用酵母发酵的方法,分解香菇柄的细胞壁,以促进细胞中呈味物质和营养成分的释放;同时配以双酶解,分解蛋白质和核酸制作出一种含香菇、酵母呈味物质和营养成分,不添加钠盐的纯天然营养增味剂,本发明目的是通过如下技术手段实现的:
一种以香菇柄为原料制作天然营养增味剂的工艺,其特征在于:
(1)选取优质香菇柄,凉干至含水量为10%~15%;
(2)将凉干后的香菇柄粉碎至80~100目;
(3)将香菇柄粉与1-2倍重量的水混合,搅拌均匀;
(4)将混合料进行高压灭菌,时间为30分钟,生成香菇柄粉培养料;
(5)接入10-30%酵母菌液于香菇柄粉培养料中,在25-28℃温度下培养3-5天;
(6)进行一次酶解:将发酵好的香菇柄粉培养料与15-20倍的水进行混合,调PH值7.0,加入10%的麦芽根提取物,在65-70℃的温度保温1-2小时;
(7)进行二次酶解:加入0.5-1%的木瓜蛋白酶,在65-70℃的温度保持0.5-1小时;
(8)灭酶:温度90℃,时间20分钟;
(9)过滤、浓缩、灭菌得成品。
与现有技术相比,本发明采用酵母发酵香菇柄和双酶解的方法,以纯香菇柄为原料,利用酵母分解香菇柄的纤维素,辅以磷酸二酯酶(麦芽根提取物)和木瓜蛋白酶双酶解,使得香菇柄中的呈味物质和营养成分充分释放出来;增味剂成品中包含香菇和酵母两种食药真菌的呈味物质和营养成分。在操作过程中,是直接将液体培养的酵母接种于香菇柄发酵料中,利用酵母分解香菇柄中的纤维素,然后先利用麦芽根提取物中的磷酸二酯酶分解核酸,再利用木瓜蛋白酶分解蛋白质,大大增加呈味物质和营养成分含量,提高了酶解效率;用本发明方法制备得到的含香菇、酵母呈味物质和营养成分的纯天然增味剂,不添加钠盐,不含任何化学成分和有毒物质,安全环保,是一种新型、纯天然、高效、低盐的增味剂。经检测,本发明呈味氨酸含量≥20%,呈味核苷酸(I+G)含量≥2%,多糖含量≥35%。
具体实施方式:
下面结合实施例对本发明进一步描述,但并非用以限定本发明。
(一)、一种以香菇柄为原料制作天然营养增味剂的工艺(以100公斤香菇柄粉为例):
(1)选取优质香菇柄,凉干至含水量为10%~15%;
(2)将凉干后的香菇柄粉碎至80~100目;
(3)将100公斤香菇柄粉与100公斤的水混合,搅拌均匀;
(4)将香菇柄粉与水的混合料在121℃温度、0.1MP压力下进行高压灭菌,时间为30分钟,生成香菇柄粉培养料;
(5)接入10公斤酵母菌液于香菇柄粉培养料中,在25-28℃温度下培养3-5天;
(6)进行一次酶解:将发酵好的香菇柄粉培养料与1500公斤的水进行混合,调PH值7.0,加入10公斤的麦芽根提取物,在65-70℃的温度保温1-2小时;
(7)进行二次酶解:加入0.5公斤的木瓜蛋白酶,在65-70℃的温度保持0.5-1小时;
(8)灭酶:温度90℃,时间20分钟,;
(9)过滤、浓缩、灭菌得成品。
(二)、一种以香菇柄为原料制作天然营养增味剂的工艺(以100公斤香菇柄粉为例):
(1)选取优质香菇柄,凉干至含水量为10%~15%;
(2)将凉干的香菇柄粉碎至80~100目;
(3)将100kg香菇柄粉与200kg的水混合后搅拌均匀;
(4)将香菇柄粉与水的混合料在121℃温度、0.1MP压力下进行高压灭菌,时间为30分钟,生成香菇柄粉培养料;;
(5)将30kg酵母菌液接入香菇柄粉发酵料中,在25-28℃温度下培养3-5天;
(6)进行一次酶解:将发酵好的香菇柄粉培养料与2000公斤的水进行混合,调PH值7.0,加入10公斤的麦芽根提取物,在65-70℃的温度保温1-2小时;
(7)进行二次酶解:加入1公斤的木瓜蛋白酶,在65-70℃的温度保持0.5-1小时;
(8)灭酶:温度90℃,时间20分钟,;
(9)过滤、浓缩、灭菌得成品。
上述麦芽根提取物的制备方法如下:
将新鲜干麦芽根粉碎至100目,加10倍水,在4℃温度下浸泡12小时,过滤,离心,转速4000rpm,10分钟,去上清液在70℃保温20min,得麦芽根提取物。
Claims (1)
1.一种以香菇柄为原料制作天然营养增味剂的工艺,其特征在于:
(1)选取优质香菇柄,凉干至含水量为10%~15%;
(2)将凉干后的香菇柄粉碎至80~100目;
(3)将香菇柄粉与1-2倍重量的水混合,搅拌均匀;
(4)将混合料进行高压灭菌,时间为30分钟,生成香菇柄粉培养料;
(5)接入10-30%酵母菌液于香菇柄粉培养料中,在25-28℃温度下培养3-5天;
(6)进行一次酶解:将发酵好的香菇柄粉培养料与15-20倍的水进行混合,调PH值7.0,加入10%的麦芽根提取物,在65-70℃的温度保温1-2小时;
(7)进行二次酶解:加入0.5-1%的木瓜蛋白酶,在65-70℃的温度保持0.5-1小时;
(8)灭酶:温度90℃,时间20分钟;
(9)过滤、浓缩、灭菌得成品。
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