CN104323215A - 一种黑芝麻蚕豆酱的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
Abstract
本发明提供了一种黑芝麻蚕豆酱的制作方法，具体实施方式如下：去皮蚕豆，清洗，加水浸泡2-3h，捞起沥干，105℃蒸豆30min，冷却至40℃，接入2%米曲霉曲种，拌和均匀，38-42℃固态保温发酵72h；加40℃温水100%、黑芝麻酱15%，打浆，再加入食用盐15%，接种12%枯草芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀；32-35℃保温发酵48h，添加0.02%山梨酸钾，胶体磨磨浆，90℃杀菌15min，即为黑芝麻蚕豆酱，其可直接食用，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，涉及一种黑芝麻蚕豆酱的制作方法。
背景技术
蚕豆酱是以蚕豆、曲子、食用盐为主要原料，通过多种微生物协同发酵、经过一系列复杂生化反应酿造出来的一种棕褐色发酵调味品。根据消费者的食用习惯不同，在生产中可以加入辣椒、杏仁、香辛料等各种辅料，增加了产品的风味，也丰富了产品的种类。蚕豆酱是一种发酵酱，含有丰富的蛋白质、脂肪、碳水化合物、粗纤维、钙、铁、磷、维生素B等，不仅营养丰富，常吃还有促进消化、加速人体新陈代谢的作用。
黑芝麻的营养价值十分丰富，是药食两用食品，含有大量的脂肪，蛋白质、卵磷脂，还含有8种人体所需的氨基酸及不饱和脂肪酸、卵磷脂、胆碱、粗纤维、钙、磷、铁矿物质等。具有乌发润发、美容养颜、保护肝脏，清除自由基、抗衰老和降血糖作用等多种功效。
发明内容
本发明提供了一种黑芝麻蚕豆酱的制作方法。
本发明的内容是按下述方式实现的：去皮蚕豆，清洗，加水浸泡2-3h，捞起沥干，105℃蒸豆30min，冷却至40℃，接入2%米曲霉曲种，拌和均匀，38-42℃固态保温发酵72h；加40℃温水100%、黑芝麻酱15%，打浆，再加入食用盐15%，接种12%枯草芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀；32-35℃保温发酵48h，添加0.02%山梨酸钾，胶体磨磨浆，90℃杀菌15min，即为黑芝麻蚕豆酱。
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60h，进行活化；按麸皮35-40％、豆粕粉10-15％、葡萄糖2-3％、用水补至100％的比例配好菌种固态扩大培养基，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。
所述的枯草芽孢杆菌液体种子的培养方法：蛋白胨5%、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℃，接入枯草芽孢杆菌斜面种子，搅拌均匀，在28℃-30℃、转速200rpm条件下，培养24h，即为枯草芽孢杆菌液体种子。
本发明的黑芝麻蚕豆酱酱体细腻，呈深褐色，酱香、酯香、黑芝麻香协调浓郁，口味柔和、绵长，非常适合直接食用，也可作为调味料，用于烹制各种菜肴。
四、具体实施例
实施例1
米曲霉曲种的培养：称取麸皮36g、豆粕粉14g、葡萄糖2g、加水48mL配制菌种固体扩大培养基，接种经28～30℃温度下、在豆芽汁琼脂培养基培养活化60h的沪酿3.042斜面菌种，在28～30℃温度下固态培养72h，检测合格，即为米曲霉曲种。
枯草芽孢杆菌液体种子的培养：称取10g蛋白胨、8g葡萄糖、0.2g磷酸二氢钾、0.1g硫酸镁，加 180mL水，搅拌均匀，121℃灭菌30分钟，冷却至30℃，接入枯草芽孢杆菌斜面种子，搅拌均匀，在28℃-30℃、转速200rpm条件下，培养24h，检测合格，即为枯草芽孢杆菌液体种子。
本发明是按下述方式实现的：称取清洗干净的去皮蚕豆500g，加水浸泡3h，捞起沥干，105℃蒸豆30min，冷却至40℃，接入10g米曲霉曲种，拌和均匀，38-42℃固态保温发酵72h；加40℃温水500g、黑芝麻酱75g，打浆，再加入食用盐75g，接种60mL枯草芽孢杆菌液体种子、1g安琪酱油酵母，搅拌均匀；32-35℃保温发酵48h，添加0.1g山梨酸钾，胶体磨磨浆，90℃杀菌15min，即为黑芝麻蚕豆酱。
实施例2
米曲霉曲种、枯草芽孢杆菌液体种子的培养同实施列1。
本发明是按下述方式实现的：称取清洗干净的去皮蚕豆1000g，加水浸泡2h，捞起沥干，105℃蒸豆30min，冷却至40℃，接入20g米曲霉曲种，拌和均匀，38-42℃固态保温发酵72h；加40℃温水1000g、黑芝麻酱150g，打浆，再加入食用盐150g，接种120mL枯草芽孢杆菌液体种子、2g安琪酱油酵母，搅匀；32-35℃保温发酵48h，添加0.2g山梨酸钾，胶体磨磨浆，90℃杀菌15min，即为黑芝麻蚕豆酱。
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.本发明提供了一种黑芝麻蚕豆酱的制作方法，其特征如下：去皮蚕豆，清洗，加水浸泡2-3h，捞起沥干，105℃蒸豆30min，冷却至40℃，接入2%米曲霉曲种，拌和均匀，38-42℃固态保温发酵72h；加40℃温水100%、黑芝麻酱15%，打浆，再加入食用盐15%，接种12%枯草芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀；32-35℃保温发酵48h，添加0.02%山梨酸钾，胶体磨磨浆，90℃杀菌15min。
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| CN104905232A (zh) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | 一种茶味芝麻酱及其制备方法 |
| CN105661479A (zh) * | 2016-03-25 | 2016-06-15 | 徐州工程学院 | 一种黑色营养发酵酱及其制备方法 |
| CN105661479B (zh) * | 2016-03-25 | 2018-10-16 | 徐州工程学院 | 一种黑色营养发酵酱及其制备方法 |
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