CN104256551A - 一种辣根青豆发酵酱的制作方法 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种辣根青豆发酵酱的制作方法，具体如下：鲜青豆粒，清洗，加水浸泡1h，沸水中漂烫2min，浸入护色液中10min，捞出沥去水分，拌入面粉15%，115℃蒸煮20min，接入4%米曲霉曲种、1.5%黑曲霉曲种，拌匀，38-42℃固态保温发酵72h，加40℃温水50%，打浆，冷却至35℃，加入辣根酱20%、食用盐10%、绵白糖3%，接入0.15%安琪酱油酵母，搅拌均匀，35-38℃保温发酵84h，加入栀子绿0.01%、山梨酸钾0.03%，混匀，胶体磨磨浆，85℃杀菌15min，即为辣根青豆发酵酱。
Description
技术领域
本发明属于食品加工领域，涉及一种辣根青豆发酵酱的制作方法。
背景技术
发酵酱是我国传统的调味品，具有浓郁的酱香和酯香，黏度适中，味鲜醇厚，咸甜适口，可直接食用，也作为调味料及用于烹制各种菜肴。
发酵酱的主要成分包括蛋白质、脂肪、各种维生素、钙、磷、铁等矿物质，这些都是人体不可缺少的营养成分。用于烹饪时，不仅能增加菜品的营养价值，而且发酵酱中的蛋白质在微生物的作用下生成了氨基酸，可使菜品呈现出更加鲜美的滋味，有增进食欲的作用。
辣根，又称西洋山嵛菜，是十字花科马罗卜属多年生宿根耐寒植物，常做为蔬菜使用，也可作为菜肴的佐料或调味料，具有刺激的香辣味道。辣根含丰富的维生素、钠、钙、镁、挥发精油，具有杀菌、健胃、助消化、兴奋神经等功效。辣根的辣味来自其含有的葡萄糖异硫氰酸烯丙酯，又称黑芥子甙。
发明内容
本发明提供了一种辣根青豆发酵酱的制作方法。
本发明是按下述方式实现的：鲜青豆粒，去杂、清洗，加水浸泡1h，沸水中漂烫2min，浸入护色液中10min，捞出沥去水分，拌入面粉15%，115℃蒸煮20min，接入4%米曲霉曲种、1.5%黑曲霉曲种，拌匀，38-42℃固态保温发酵72h，加40℃温水50%，打浆，冷却至35℃，加入辣根酱20%、食用盐10%、绵白糖3%，接入0.15%安琪酱油酵母，搅拌均匀，35-38℃保温发酵84h，加入栀子绿0.01%、山梨酸钾0.03%，混匀，胶体磨磨浆，85℃杀菌15min，即为辣根青豆发酵酱。
所述的护色液是指将0.75g碳酸钠、0.15g醋酸镁溶于100mL水制成的。
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4天，进行活化；按麸皮35-40％、豆粕粉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72小时，即为米曲霉曲种。
所述的黑曲霉曲种的培养方法：将沪酿3.350黑曲霉挑接到浓度为7.5-8波美度的麦芽汁琼脂培养基中、在28～30℃的温度下培养 3天；按麸皮35-40％、豆粕粉10-15％、葡萄糖2-3％、用水补至100%的比例配好菌种培养基，接种活化好的黑曲霉菌种，在28～30℃温度下培养72小时，即为黑曲霉曲种。
所述的辣根酱是指鲜辣根去皮、切碎、加一倍水打浆、磨浆制成的辣根酱。
本发明的辣根青豆发酵酱酱体细腻，呈鲜亮的果绿色，有光泽，具有发酵生成的酱香味和酯香气，兼有辣根的辛辣味，咸淡适口、味鲜醇厚，既可直接食用，也可作为调味料及用于烹制各种菜肴，是调味佳品。
四、具体实施例
实施例1
称取去杂、清洗的鲜青豆粒1000g，加水浸泡1h，沸水中漂烫2min，浸入护色液中10min，捞出沥去水分，拌入面粉150g，115℃蒸煮20min，接入米曲霉曲种40g、黑曲霉曲种15g，拌匀，38-42℃固态保温发酵72h，加40℃温水500mL，打浆，冷却至35℃，加入辣根酱200g、食用盐100g、绵白糖30g，接入安琪酱油酵母1.5g，搅拌均匀，35-38℃保温发酵84h，加入栀子绿0.1g、山梨酸钾0.3g，混匀，胶体磨磨浆，85℃杀菌15min，即为辣根青豆发酵酱。
实施例2
称取去杂、清洗的鲜青豆粒600g，加水浸泡1h，沸水中漂烫2min，浸入护色液中10min，捞出沥去水分，拌入面粉90g，115℃蒸煮20min，接入米曲霉曲种24g、黑曲霉曲种9g，拌匀，38-42℃固态保温发酵72h，加40℃温水300mL，打浆，冷却至35℃，加入辣根酱120g、食用盐60g、绵白糖18g，接入安琪酱油酵母0.9g，搅匀，35-38℃保温发酵84h，加入栀子绿0.06g、山梨酸钾0.18g，混匀，胶体磨磨浆，85℃杀菌15min，即为辣根青豆发酵酱。
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.本发明提供了一种辣根青豆发酵酱的制作方法，其特征如下：鲜青豆粒，去杂、清洗，加水浸泡1h，沸水中漂烫2min，浸入护色液中10min，捞出沥去水分，拌入面粉15%，115℃蒸煮20min，接入4%米曲霉曲种、1.5%黑曲霉曲种，拌匀，38-42℃固态保温发酵72h，加40℃温水50%，打浆，冷却至35℃，加入辣根酱20%、食用盐10%、绵白糖3%，接入0.15%安琪酱油酵母，搅拌均匀，35-38℃保温发酵84h，加入栀子绿0.01%、山梨酸钾0.03%，混匀，胶体磨磨浆，85℃杀菌15min。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939017A (zh) * | 2015-05-28 | 2015-09-30 | 大连工业大学 | 发酵型柠檬味辣根膏的制备方法 |
| CN104970339A (zh) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | 一种调味酱及其制备方法 |
| CN104970340A (zh) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | 一种复合调味酱料及其制备方法 |
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| JPH01222756A (ja) * | 1988-02-29 | 1989-09-06 | Q P Corp | ドレッシング |
| CN1389144A (zh) * | 2002-07-26 | 2003-01-08 | 冯永国 | 一种青豆酱及制法 |
| CN101861972A (zh) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | 一种芥辣酱调味品及其制作方法 |
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2014
- 2014-10-20 CN CN201410553967.2A patent/CN104256551A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01222756A (ja) * | 1988-02-29 | 1989-09-06 | Q P Corp | ドレッシング |
| CN1389144A (zh) * | 2002-07-26 | 2003-01-08 | 冯永国 | 一种青豆酱及制法 |
| CN101861972A (zh) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | 一种芥辣酱调味品及其制作方法 |
Non-Patent Citations (1)
| Title |
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| 黄芝丰，等: ""青豆酱罐头的研制"", 《食品科学》, vol. 17, no. 5, 31 December 1996 (1996-12-31), pages 24 - 26 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939017A (zh) * | 2015-05-28 | 2015-09-30 | 大连工业大学 | 发酵型柠檬味辣根膏的制备方法 |
| CN104939017B (zh) * | 2015-05-28 | 2017-04-12 | 大连工业大学 | 发酵型柠檬味辣根膏的制备方法 |
| CN104970339A (zh) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | 一种调味酱及其制备方法 |
| CN104970340A (zh) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | 一种复合调味酱料及其制备方法 |
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Application publication date: 20150107 |