CN104223030A - 一种西瓜豆豉酱的制作方法 - Google Patents
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Abstract
本发明提供了一种西瓜豆豉酱的制作方法，具体实施方式如下：黑豆，去杂、清洗，加水浸泡2-3h，捞起沥干，115℃蒸豆90min，冷却至35℃，加入面粉50%，接入2.5%米曲霉曲种，拌和均匀，28-32℃固态保温发酵24h，升温至33-35℃继续保温发酵48h，加去籽西瓜瓤150%，搅拌、打浆，加入食用盐18%、姜粉1%、陈皮粉0.5%、丁香粉0.3%，接入15%纳豆芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀，33-35℃保温发酵48h，加入山梨酸钾0.02%，胶体磨磨浆，90℃杀菌15min，即为西瓜豆豉酱，其特别适合直接食用，也可作为调味料，用于烹制各种菜肴。
Description
技术领域
本发明属于食品加工领域，涉及豆豉，尤其涉及一种西瓜豆豉酱的制作方法。
背景技术
豆豉是我国传统的发酵豆制品，以黑豆或黄豆主要为原料经微生物发酵制成的，有浓郁的酱香和酯香，可直接食用，也作为调味料，用于烹制各种菜肴。豆豉在常被称为“营养豆”，其含丰富的蛋白质、脂肪、碳水化合物、粗纤维、钙、铁、磷、维生素B等，不仅营养价值高，常吃还有促进人体新陈代谢，促进消化，提高肝脏解毒能力，减少血中胆固醇、降低血压，由于含有溶血栓成分，还可以预防心脑血管疾病。
西瓜是盛夏佳果，清爽解渴，味道甘味多汁，含有大量葡糖糖、苹果酸、果糖、氨基酸、番茄素及丰富的维生素C等物质，是一种富有很高的营养、纯净的果品。瓤肉含糖量一般为5～12%，包括葡萄糖、果糖和蔗糖。甜度随成熟后期蔗糖的增加而增加。西瓜中所含的糖、蛋白质和微量的盐，能降低血脂软化血管，可起到预防高血压和心脑血管疾病。
发明内容
本发明提供了一种西瓜豆豉酱的制作方法。
本发明的目的是按下述方式实现的：黑豆，去杂、清洗，加水浸泡2-3h，捞起沥干，115℃蒸豆90min，冷却至35℃，加入面粉50%，接入2.5%米曲霉曲种，拌和均匀，28-32℃固态保温发酵24h，升温至33-35℃继续保温发酵48h，加去籽西瓜瓤150%，搅拌、打浆，加入食用盐18%、姜粉1%、陈皮粉0.5%、丁香粉0.3%，接入15%纳豆芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀，33-35℃保温发酵48h，加入山梨酸钾0.02%，胶体磨磨浆，90℃杀菌15min，即为西瓜豆豉酱。
所述的米曲霉曲种的培养方法：将沪酿3.042挑接到豆芽汁琼脂培养基中，在28～30℃温度下培养84h，进行活化；按麸皮35-40％、黄豆粉10-15％、葡萄糖2-3％、用水补至100％的比例配好菌种扩大培养基，接种活化好的米曲霉菌种，在28～30℃温度下培养72h，即为米曲霉曲种。
所述的纳豆芽孢杆菌液体种子的培养方法：大豆蛋白肽粉6%、葡萄糖4%、磷酸二氢钾0.1%、硫酸镁0.05%，用水补至100%，搅拌均匀，121℃灭菌30分钟，冷却至30℃，接入纳豆芽孢杆菌斜面种子，搅拌均匀，在28℃-30℃、转速180rpm条件下，培养24h，即为纳豆芽孢杆菌液体种子。
本发明的西瓜豆豉酱酱体细腻，呈棕褐色，酱香、酯香、瓜香协调浓郁，柔和爽口、后味绵长有回甜，特别适合直接食用，也可作为调味料，用于烹制各种菜肴。
四、具体实施例
米曲霉曲种的培养：称取麸皮36g、黄豆粉12g、葡萄糖2g、加水50mL配制菌种扩大培养基，接种经28～30℃温度下、在豆芽汁琼脂培养基培养活化84h的沪酿3.042，在28～30℃温度下固体培养72h，检测合格，即为米曲霉曲种。
纳豆芽孢杆菌液体种子的培养：称取18g大豆蛋白肽粉、12g葡萄糖、0.3g磷酸二氢钾、0.15g硫酸镁，加 270mL水，搅拌均匀，121℃灭菌30分钟，冷却至30℃，接入活化的纳豆芽孢杆菌斜面种子，搅拌均匀，在28℃-30℃、转速180rpm条件下，培养24小时，检测合格，即为纳豆芽孢杆菌液体种子。
实施例1
本发明是按下述方式实现的：称取经去杂、清洗的黑豆500g，加水浸泡3h，捞起沥干，115℃蒸豆90min，加入面粉250g，接入12.5g米曲霉曲种，拌和均匀，28-32℃固态保温发酵24h，升温至33-35℃继续保温发酵48h，加去籽西瓜瓤750g，搅拌、打浆，加入食用盐90g、姜粉5g、陈皮粉2.5g、丁香粉1.5g，接入75mL纳豆芽孢杆菌液体种子、1g安琪酱油酵母，搅拌均匀，33-35℃保温发酵48h，加入山梨酸钾0.1g，胶体磨磨浆，90℃杀菌15min，即为西瓜豆豉酱。
经测定，实施例1制得的西瓜豆豉酱，每100克含蛋白质11.5克，脂肪5.3克，碳水化合物8.9克，有机酸1.58g，氯化物6.8g，氨基酸0.51g。
实施例2
本发明是按下述方式实现的：称取去杂、清洗的黑豆1000g，加水浸泡2h，捞起沥干，115℃蒸豆90min，加入面粉500g，接入25g米曲霉曲种，拌和均匀，28-32℃固态保温发酵24h，升温至33-35℃继续保温发酵48h，加去籽西瓜瓤1500g，搅拌、打浆，加入食用盐180g、姜粉10g、陈皮粉5g、丁香粉3g，接入60mL纳豆芽孢杆菌液体种子、1g安琪酱油酵母，搅拌均匀，33-35℃保温发酵48h，加入山梨酸钾0.2g，胶体磨磨浆，90℃杀菌15min，即为西瓜豆豉酱。。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (1)
1.本发明提供了一种西瓜豆豉酱的制作方法，其特征如下：黑豆，去杂、清洗，加水浸泡2-3h，捞起沥干，115℃蒸豆90min，冷却至35℃，加入面粉50%，接入2.5%米曲霉曲种，拌和均匀，28-32℃固态保温发酵24h，升温至33-35℃继续保温发酵48h，加去籽西瓜瓤150%，搅拌、打浆，加入食用盐18%、姜粉1%、陈皮粉0.5%、丁香粉0.3%，接入15%纳豆芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀，33-35℃保温发酵48h，加入山梨酸钾0.02%，胶体磨磨浆，90℃杀菌15min。
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