CN103907907B - 一种富硒发芽米骨酱及其制备方法 - Google Patents
一种富硒发芽米骨酱及其制备方法 Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/25—Fermentation of cereal malt or of cereal by malting
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Landscapes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种富硒发芽米骨酱及其制备方法。该方法通过富硒糙米发芽转化法将无机硒转化为主要以含硒蛋白的形式存在于有机体中的有机硒;利用微生物发酵降解骨头中的蛋白质、多糖,使部分钙从结合态变为游离态;采用复合动物骨原料提升胶原蛋白、氨基酸、核苷酸等营养物质的含量;将骨头集中起来进行加工成营养保健品不仅可以变废为宝,还解决了废弃骨头造成环境污染等问题。
Description
技术领域
本发明涉及食品加工领域,具体而言,涉及一种以富硒糙米和动物骨头为主料制备的富硒发芽米骨酱及其制备方法。
背景技术
硒是动植物、微生物营养中重要的微量元素,自l817年瑞典化学家J J Berlins和J G Ganin发现以来,一直倍受重视。经过40多年来深入研究,证实硒主要有提高机体免疫力、抑制肿瘤、延缓衰老、降低某些重金属毒性的生理功能。1973年联合国卫生组织正式宣布硒是动物体的必需元素。人体缺硒会造成多种疾病,如克山病、癌症、心血管疾病、白内障、高血压等,补硒是人类防病治疗维护健康的重要措施。研究指出以无机硒作为硒源补充硒营养不足,除存在一定毒性外其生物利用率也低。有机态硒更有利于机体吸收利用,生物活性较高而毒性明显降低。将无机硒转化为有机硒主要有三种方法:微生物合成转化法、植物种子发芽转化法、植物天然合成转化法,转化后的硒主要以含硒蛋白的形式存在于有机体中。目前已有富硒螺旋藻、富硒酵母、富硒平菇、富硒牛奶等多种富硒食品出现,但多处于开发阶段,市场上的富硒产品还很少见。因此,开发经济、方便,适合长期食用的富硒食品已经势在必行。
动物骨头是一种营养成分十分丰富的物质,其组织结构主要是由蛋白质及钙组成的网状结构,网状管内充满了骨髓,并含有许多人体所必须的氨基酸和维生素,其钙、磷、 铁元素的含量比肉要高出数倍。比如猪骨中矿物质和微量元素钙、 磷、铁、锌、镁、铜、钾、钠、碘等不仅全面,而且是猪肉的几十乃至几百倍。特别是骨胶 原、软骨素、维生素族,多种必需的氨基酸、胆碱,这些是促进钙吸收所不可缺少的环境物 质,其营养全面,易于吸收。目前国内骨头尽管已在畜牧养殖生产中大量使用,但是附加值低,而且由于对动物骨头认识不足,浪费严重,骨头的营养价值也未得到充分利用。面对我国的肉类加工产量逐年上升,抛弃的动物骨头越来越多的状况,如何合理加工和充分利用动物骨头成为十分重要的课题。利用动物骨头生产营养丰富的骨味调味酱,将骨中的蛋白质、氨基酸、矿物质、维生素等营养物质融入酱中是提高骨副产品附加值的有效途径。传统多是对单一的动物骨头进行熬制,生产的调味酱营养成分不够全面,鲜香味不浓,风味物质比较单一。
通过检索国内外的现有技术发现,目前还没有以富硒糙米和动物骨头为主料制备富硒发芽米骨酱的文献报道。
发明内容
鉴于现有技术存在的不足,本发明人创造性地采用将富硒发芽糙米浆和骨浆均匀混合后共同发酵的方案,从而提供一种以富硒糙米和动物骨头为主料制备的富硒发芽米骨酱及其制备方法。采用该方法制备的富硒发芽米骨酱营养丰富,口感丰满。
为了实现上述的目的,本发明通过大量试验对工艺步骤和参数进行研究并探索,最终获得了如下技术方案:
一种富硒发芽米骨酱,其中所述的富硒发芽米骨酱由富硒糙米和骨头作为原料,以香辛料、复合调味剂、大豆卵磷脂、β-环状糊精和海藻酸钠作为辅料制备而成。
优选地,如上所述的富硒发芽米骨酱,其中所述的富硒糙米中硒含量为0.15-0.36mg/Kg。
优选地,如上所述的富硒发芽米骨酱,其中所述的骨头包括猪骨、鸡骨、鸭骨、牛骨和羊骨的至少一种。
进一步优选地,如上所述的富硒发芽米骨酱,其中所述的复合调味剂包括糖蜜素、甜菊糖、苹果酸、柠檬酸、味精和食盐的两种以上。
一种富硒发芽米骨酱的制备方法,该方法包括以下步骤:
(1)取富硒糙米,于温度25-36℃条件下浸泡14-28h,发芽25-50h,将发芽糙米洗净沥干,拌入香辛料,加入发芽糙米重量1.5-2倍的去离子水,采用胶体磨磨浆,得到富硒发芽糙米浆;
(2)将骨头洗净,一起放入高压蒸煮罐中,在压力0.10-0.25MPa,温度130-145℃条件下蒸煮20-40min,使骨头变得酥软,然后粉碎,加入骨头重量1-1.5倍的去离子水,打浆;
(3)按重量百分比取富硒发芽糙米浆25%-35%、骨浆65%-75%,混合,搅拌均匀,于温度20-35℃保温6-12h;
(4)向步骤(3)所得混合浆中按接种量为2%-8%(W/W)接入植物乳杆菌菌粉,在45-60℃高温条件下厌氧发酵15-80d,得发酵酱;
(5)所得发酵酱中加入复合调味剂、大豆卵磷脂、β-环状糊精和海藻酸钠,灌装,巴氏灭菌,冷却即为富硒发芽米骨酱。
优选地,如上所述的富硒发芽米骨酱的制备方法,其中步骤(4)中所述的植物乳杆菌为植物乳杆菌CICC21794。
优选地,如上所述的富硒发芽米骨酱的制备方法,其中步骤(4)中的发酵条件为:55℃高温条件下厌氧发酵40-50d。
本发明与现有技术相比,具有明显的有益效果,具有以下优点:
1、采用富硒糙米发芽的工艺获得了丰富的γ-氨基丁酸,更重要的是激活了糙米生物体内各种淀粉酶、纤维素酶、蛋白酶、糖化酶和植酸酶,这些活性酶为后续处理提供了天然的酶解液,同时富硒糙米发芽还将无机硒转化为主要以含硒蛋白的形式存在于有机体中的有机硒;
2、富硒发芽糙米浆和骨浆混合浆液未加化学酶处理,而是是在温度20-35℃条件下保温6-12h,既保存了原料的鲜香味,而且发芽激活和释放组织结构中的各种酶作用于富硒糙米和动物骨头,使酶从结合态转化为游离态,提高富硒糙米和动物骨头的营养特征,增强营养物质的有效溶出;
3、利用微生物发酵降解骨头中的蛋白质、多糖,使部分钙从结合态游离出来、有利于人体对营养物质的吸收;
4、将可食性动物骨头集中起来进行加工成营养保健品不仅可以变废为宝,还解决了废弃骨头造成环境污染等问题,有利于传统食品的特色经济效益发展,为畜禽副产品的合理应用开辟了一个广阔的天地。
具体实施方式
下面将结合具体实施例,对本发明中的技术方案进行清楚、完整地描述。
实施例1
一种富硒发芽米骨酱的制备方法,其步骤如下:
(1)取富硒糙米125g,于温度25℃条件下浸泡14h,发芽25h,将发芽糙米洗净沥干,拌入香辛料60g,加入发芽糙米重量1.5倍的去离子水,采用胶体磨磨浆,得到富硒发芽糙米浆;
(2)将250g猪骨、200g鸡骨、160g鸭骨、120g牛骨、100g羊骨洗净,一起放入高压蒸煮罐中,在压力0.10MPa,温度130℃条件下蒸煮20min,使骨头变得酥软,然后粉碎,加入骨头重量1倍的去离子水,打浆;
(3)按重量百分比取富硒发芽糙米浆25%、骨浆75%,搅拌均匀,于温度20℃保温6h;
(4)向上述混合浆中按接种量为2%接入植物乳杆菌CICC21794菌粉,在45℃高温条件下厌氧发酵15d;
(5)所得发酵酱中加入复合调味剂20g、大豆卵磷脂15g、β-环状糊精8g、海藻酸钠5g,灌装,巴氏灭菌,冷却即为富硒发芽米骨酱。
实施例2
一种富硒发芽米骨酱的制备方法,其步骤如下:
(1)取富硒糙米185g,于温度36℃条件下浸泡28h,发芽50h,将发芽糙米洗净沥干,拌入香辛料80g,加入发芽糙米重量2倍的去离子水,采用胶体磨磨浆,得到富硒发芽糙米浆;
(2)将280g猪骨、260g鸡骨、200g鸭骨、180g牛骨、165g羊骨洗净,一起放入高压蒸煮罐中,在压力0.25MPa,温度145℃条件下蒸煮40min,使骨头变得酥软,然后粉碎,加入骨头重量1倍的去离子水,打浆;
(3)按重量百分比取富硒发芽糙米浆35%、骨浆65%,搅拌均匀,于温度35℃保温12h;
(4)向上述混合浆中按接种量为8%接入植物乳杆菌CICC21794菌粉,在60℃高温条件下厌氧发酵80d;
(5)所得发酵酱中加入复合调味剂30g、大豆卵磷脂20g、β-环状糊精15g、海藻酸钠10g,灌装,巴氏灭菌,冷却即为富硒发芽米骨酱。
实施例3
一种富硒发芽米骨酱的制备方法,其步骤如下:
(1)取富硒糙米155g,于温度30℃条件下浸泡21h,发芽38h,将发芽糙米洗净沥干,拌入香辛料70g,加入发芽糙米重量2倍的去离子水,采用胶体磨磨浆,得到富硒发芽糙米浆;
(2)将265g猪骨、230g鸡骨、180g鸭骨、150g牛骨、132g羊骨洗净,一起放入高压蒸煮罐中,在压力0.2MPa,温度140℃条件下蒸煮30min,使骨头变得酥软,然后粉碎,加入骨头重量1.5倍的去离子水,打浆;
(3)按重量百分比取富硒发芽糙米浆30%、骨浆70%,搅拌均匀,于温度28℃保温9h;
(4)向上述混合浆中按接种量为5%接入植物乳杆菌CICC21794菌粉,在55℃高温条件下厌氧发酵45d;
(5)所得发酵酱中加入复合调味剂25g、大豆卵磷脂18g、β-环状糊精12g、海藻酸钠7g,灌装,巴氏灭菌,冷却即为富硒发芽米骨酱。
对比实施例1:不加糙米
一种骨酱的制备方法,其步骤如下:
(1)将265g猪骨、230g鸡骨、180g鸭骨、150g牛骨、132g羊骨洗净,一起放入高压蒸煮罐中,在压力0.2MPa,温度140℃条件下蒸煮30min,使骨头变得酥软,然后粉碎,打浆;
(2)向上述混合浆中按接种量为5%接入植物乳杆菌CICC21794菌粉,在55℃高温条件下厌氧发酵45d;
(5)所得发酵酱中加入复合调味剂25g、大豆卵磷脂18g、β-环状糊精12g、海藻酸钠7g,灌装,巴氏灭菌,冷却即为骨酱。
对比实施例2:糙米不发芽
一种富硒糙米骨酱的制备方法,其步骤如下:
(1)取富硒糙米155g,于温度30℃条件下浸泡21h,将糙米洗净沥干,拌入香辛料70g,加入糙米重量2倍的去离子水,采用胶体磨磨浆,得到富硒糙米浆;
(2)将265g猪骨、230g鸡骨、180g鸭骨、150g牛骨、132g羊骨洗净,一起放入高压蒸煮罐中,在压力0.2MPa,温度140℃条件下蒸煮30min,使骨头变得酥软,然后粉碎,打浆;
(3)按重量百分比取富硒糙米浆30%、骨浆70%,搅拌均匀,于温度28℃保温9h;
(4)向上述混合浆中按接种量为5%接入植物乳杆菌CICC21794菌粉,在55℃高温条件下厌氧发酵45d;
(5)所得发酵酱中加入复合调味剂25g、大豆卵磷脂18g、β-环状糊精12g、海藻酸钠7g,灌装,巴氏灭菌,冷却即为富硒糙米骨酱。
对比实施例3:混合浆不发酵
一种富硒发芽米骨酱的制备方法,其步骤如下:
(1)取富硒糙米155g,于温度30℃条件下浸泡21h,发芽38h,将发芽糙米洗净沥干,拌入香辛料70g,加入发芽糙米重量2倍的去离子水,采用胶体磨磨浆,得到富硒发芽糙米浆;
(2)将265g猪骨、230g鸡骨、180g鸭骨、150g牛骨、132g羊骨洗净,一起放入高压蒸煮罐中,在压力0.2MPa,温度140℃条件下蒸煮30min,使骨头变得酥软,然后粉碎,打浆;
(3)按重量百分比取富硒发芽糙米浆30%、骨浆70%,搅拌均匀,于温度28℃保温9h;
(4)所得混合浆中加入复合调味剂25g、大豆卵磷脂18g、β-环状糊精12g、海藻酸钠7g,灌装,巴氏灭菌,冷却即为富硒发芽米骨酱。
对以上各实施例制备的富硒发芽米骨酱进行营养指标检测和感官指标评价,其品质分析结果如表1、表2。
表1 各实施例制备的富硒发芽米骨酱的营养指标比较
表2 各实施例制备的富硒发芽米骨酱的感官指标比较
由于富硒糙米中含有硒、钙等许多人体不可缺少的矿物质,但是,发芽之前这些营养成分与植酸结合在一起形成坚硬的颗粒,即使人们摄取以后,吸收率也不会高。而在发芽过程中,植酸盐被植酸酶水解,将无机硒转化为主要以含硒蛋白的形式存在于有机体中的有机硒,大大提高了矿物质元素的吸收利用率;同时糙米发芽后,糙米糠层中存在的纤维素、半纤维素酶能水解粗纤维,改善糙米吸水、膨胀性差的缺陷,能明显提高糙米的色泽、形态等品质。
糙米的发芽过程是一个酶解过程,大量的酶被激活和释放,并从结合态转化为游离态。其中,在谷氨酸脱羧酶的作用下由谷氨酸转化为大量的γ-氨基丁酸( GABA,又名氨酪酸)。而大量活性酶为后续处理提供了天然的酶解液,富硒发芽糙米浆、骨浆混合后在温度20-35℃条件下保温6-12h,既保存了原料的鲜香味,而且发芽激活和释放组织结构中的各种酶作用于富硒糙米和动物骨头,提高富硒糙米和动物骨头的营养特征,增强了蛋白质、游离氨基酸、钙、维生素、多糖等营养物质的有效溶出;最后利用植物乳杆菌发酵降解骨头中的蛋白质、多糖,使部分钙从结合态游离出来;并且乳酸发酵会产生大量乳酸和部分乙醇,从而形成各种风味物质。
Claims (3)
1.一种富硒发芽米骨酱的制备方法,其特征在于该方法包括以下步骤:
(1)取富硒糙米,于温度25-36℃条件下浸泡14-28h,发芽25-50h,将发芽糙米洗净沥干,拌入香辛料,加入发芽糙米重量1.5-2倍的去离子水,采用胶体磨磨浆,得到富硒发芽糙米浆;
(2)将骨头洗净,一起放入高压蒸煮罐中,在压力0.10-0.25MPa,温度130-145℃条件下蒸煮20-40min,使骨头变得酥软,然后粉碎,加入骨头重量1-1.5倍的去离子水,打浆;
(3)按重量百分比取富硒发芽糙米浆25%-35%、骨浆65%-75%,混合,搅拌均匀,于温度20-35℃保温6-12h;
(4)向步骤(3)所得混合浆中按接种量为2%-8%(W/W)接入植物乳杆菌菌粉,在45-60℃高温条件下厌氧发酵15-80d,得发酵酱;
(5)所得发酵酱中加入复合调味剂、大豆卵磷脂、β-环状糊精和海藻酸钠,灌装,巴氏灭菌,冷却即为富硒发芽米骨酱。
2.根据权利要求1所述的富硒发芽米骨酱的制备方法,其特征在于:步骤(4)中所述的植物乳杆菌为植物乳杆菌CICC21794。
3.根据权利要求1所述的富硒发芽米骨酱的制备方法,其特征在于:步骤(4)中的发酵条件为:55℃高温条件下厌氧发酵40-50d。
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