CN104522758A - 一种玉竹凤丹风味发酵型花生制品的加工方法 - Google Patents
一种玉竹凤丹风味发酵型花生制品的加工方法 Download PDFInfo
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- 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
- 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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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种玉竹凤丹风味发酵型花生制品的加工方法,选用优质花生仁,经浸泡、煮制、制曲,再拌入玉竹、凤丹等中药材粉末,经发酵制得一种风味发酵型花生制品。该制品酯香浓郁,颗粒完整,松散成型,呈玉竹与凤丹特有的香味,具补气养血、清肺化痰之保健功效。其工艺简单、易于实现,在充分开发利用花生的同时,为农民脱贫致富提供了一个新途径。
Description
技术领域
本发明属发酵型花生制品生产技术领域,具体地说,是以花生仁与中药材为原料生产一种发酵型制品的方法。
背景技术
花生是我国乃至全世界广泛种植的经济作物,主要种植区分布于亚洲、非洲、大洋州、北美洲和南美洲等气候温暖地区。据统计,全球花生种植面积为2510.2万hm2,我国以463.1万hm2位居第二。
花生果仁中含有丰富的脂肪和蛋白质,具有很高的营养价值和经济价值。目前,我国对花生果仁的利用主要还是用于榨油,约占54.9%。20世纪60年代以来,由于其他油类的开发和利用,人类对食用油的需求相对得到满足,加之食品加工技术的迅速发展和花生的食用价值和营养价值逐渐受到人们的重视,世界食用花生的消费量不断增长。美国有65%的花生用于食品方面,英国和日本等国花生不用于榨油,几乎全部用于食用。而我国近半个世纪以来,利用花生的模式一直没有什么变化,依然以榨油为主。
花生仁含有24-36%的蛋白质,含量高(仅次于大豆),其中含有大量人体必需的氨基酸。花生蛋白质的可消化率高,消化系数高达90%,易于被人体吸收。加之我国人民长久以来的饮食习惯,膳食结构中蛋白质所占比例较低,碳水化合物则偏高,随着人们对营养的认识和要求逐渐加强,花生蛋白质资源越来越引起人们的重视。 随着世界性蛋白质的短缺,花生将成为人类蛋白质的主要来源之一。
玉竹,为百合科植物。长圆柱形,略扁,少有分枝,表面黄白色或淡黄棕色,半透明,具纵皱纹及微隆起的环节,有白色圆点状的须根痕和圆盘状茎痕。质硬而脆或稍软,易折断,断面角质样或显颗粒性。气微,味甘,嚼之发黏。主治养阴润燥,生津止渴。用于肺胃阴伤,燥热咳嗽,咽干口渴,内热消渴。《本经》:“主中风暴热,不能动摇,跌筋结肉,诸不足。久服去面黑野,好颜色,润泽,轻身不老。” 《广西中药志》:“养阴清肺润燥。治阴虚,多汗,燥咳,肺痿。” 现代研究证实,玉竹具有促进实验动物抗体生成,提高巨噬细胞的吞噬百分数和吞噬指数,促进干扰素合成,抑制结核杆菌生长,降血糖,降血脂,缓解动脉粥样斑块形成,使外周血管和冠脉扩张,延长耐缺氧时间,强心,抗氧化,抗衰老等作用。还有类似肾上腺皮质激素样作用。
凤丹,又名铜陵牡丹、铜陵凤丹,属江南品种群,其根皮有镇痛、解热、抗过敏、消炎、免疫等药用,具有根粗、肉厚、粉足、木心细、亮星多、久贮不变质等特色,素与白芍、菊花、茯苓并称为安徽四大名药,亦是中国34种名贵药材之一。《中药大辞典》明文记载:“安徽省铜陵凤凰山所产丹皮质量最佳”,故称凤丹。2006年4月,国家质检总局批准对凤丹实施地理标志产品保护,保护范围为安徽省芜湖市南陵县何湾镇、铜陵市铜陵县顺安镇、钟鸣镇3个乡镇现辖行政区域。凤丹所含的化学成份有芍药甙、丹皮酚、丹皮甙、丹皮多糖、苯甲酸、甾醇、挥发油等多种物;其中丹皮酚含量的高低是检验丹皮品质优劣的主要指标,主要加工产品为丹皮酚,用来做抗心血管系统疾病的药物,还可作为牙膏、香皂、花露水等日化产品添加剂,如食品防腐、卫生保健等方面大有市场潜力。
熟地黄,玄参科、地黄属植物,密被灰白色多细胞长柔毛和腺毛。根茎肉质,鲜时黄色,在栽培条件下,直径可达5.5厘米,茎紫红色。叶通常在茎基部集成莲座状,向上则强烈缩小成苞片,或逐渐缩小而在茎上互生;叶片卵形至长椭圆形,上面绿色,下面略带紫色或成紫红色,老时因隔膜撕裂而成一室,无毛;花柱顶部扩大成2枚片状柱头。蒴果卵形至长卵形。国内各地及国外均有栽培。根茎药用。 味甘;性温。归肝;肾经。《本草纲目》载:熟地,药用"填骨髓,长肌肉。生精血,补五脏,利耳目、黑须发、通血脉",确系祛病延年之佳品。
目前,人们已利用花生仁开发并制作出的花生糖果、花生饮料、烘炒花生等,将花生仁经熟制后,接入毛霉菌种,再添加中药材,经发酵制作出发酵型花生制品,还未见报道和产品上市。
发明内容
本发明的目的是采用花生仁,经熟制后,接入毛霉菌种,再添加中药材,经发酵制作出发酵型花生制品,以填补这一技术领域的不足。
本发明采用以下技术得以实现:
一种玉竹凤丹风味发酵型花生制品的加工方法,采用以下步骤:
A、花生预处理:选取颗粒饱满、无变质的花生仁,入浸泡池中,加38℃以下温水中浸泡2-6小时,至花生含水量45-50%,后用蒸制设备蒸熟,制得熟花生;
B、制曲:当熟花生冷却至30-35℃时,运入制曲室,接种入纯种毛霉种曲,拌匀后装入发酵盘内,控制室温25-28℃,培养48-72小时后,制得花生成曲;
C、拌料:取花生成曲200-300重量份、玉竹粉3-5重量份、熟地黄粉1-3重量份、枇杷叶粉1-3重量份、肉豆蔻粉2-5重量份、凤丹皮粉1-2重量份、莲子粉2-5重量份、石决明粉1-3重量份、檀香粉1-2重量份、桑椹粉2-5重量份、甘草粉2-4重量份、食盐35-45重量份、白酒8-12重量份、酒酿8-15重量份、水适量,充分混合均匀,制得水分含量为43-46%的混合发酵料;
D、发酵:将混合发酵料装入发酵罐中,层层压实,常温下厌氧发酵10-12个月,即得玉竹凤丹风味发酵型花生制品;
E、检验、分装:玉竹凤丹风味发酵型花生制品经检验合格后,采用食品级包装物无菌环境中分装,入通风干燥的库房中贮存。
作为优选,本发明的花生蒸制采用旋转式高压蒸煮罐在0.1MP压力中蒸1-3小时。
为便于毛霉的生长,熟花生的含水量应控制在42-48%。
作为优选,本发明选用的纯种毛霉种曲为M·R·C-1号菌种。
作为优选,本发明纯种毛霉种曲的添加量为熟花生重量的0.5-0.8%。
为使成品更为易于保存,可通过干燥的方式,使成品水分含量降至28%以下。
本发明所述的玉竹粉、熟地黄粉、枇杷叶粉、肉豆蔻粉、凤丹皮粉、莲子粉、石决明粉、檀香粉、桑椹粉、甘草粉,为市售优质中药材玉竹、熟地黄、枇杷叶、肉豆蔻、凤丹皮、莲子、石决明、檀香、桑椹、甘草,采用装有60-100目网筛的粉碎机,分别粉碎制得。
凤丹皮气味辛烈,难以被人们作为食物所接受,本发明为克服这一缺陷,将凤丹皮经粉碎,添加入经毛霉发酵的花生成曲中,再经二次厌氧发酵,制得的花生制品,凤丹皮的辛烈味减至微弱,成为能被人们接受的特殊风味。
本发明选用优质花生仁,经浸泡、煮制、制曲,再拌入中药材粉末,经发酵制得一种风味发酵型花生制品。该制品酯香浓郁,颗粒完整,松散成型,呈玉竹与凤丹特有的香味,具补气养血、清肺化痰之保健功效。其工艺简单、易于实现,在充分开发利用花生的同时,为农民脱贫致富提供了一个新途径。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种玉竹凤丹风味发酵型花生制品的加工方法,采用以下步骤:
1、花生预处理:选取颗粒饱满、无变质的花生仁,入浸泡池中,加30-38℃温水并保温浸泡5小时,至花生含水量45%,后采用旋转式高压蒸煮罐在0.1MP压力中蒸2小时,调整含水量至44%,制得熟花生;
2、制曲:当熟花生冷却至32℃时,运入制曲室,接种入熟花生重量0.6%的纯种毛霉M·R·C-1号种曲,拌匀后装入发酵盘内,控制室温25-28℃,培养60小时后,制得花生成曲;
3、拌料:取花生成曲200公斤、玉竹粉3公斤、熟地黄粉1公斤、枇杷叶粉2公斤、肉豆蔻粉2公斤、凤丹皮粉1.5公斤、莲子粉3公斤、石决明粉1公斤、檀香粉1.5公斤、桑椹粉3公斤、甘草粉3公斤、食盐40公斤、白酒6公斤、酒酿10公斤、水适量,充分混合均匀,制得水分含量为44%的混合发酵料;
4、发酵:将混合发酵料装入发酵罐中,层层压实,常温下厌氧发酵12个月,后通过烘干,使成品水分含量降至28%,即得玉竹凤丹风味发酵型花生制品;
5、检验、分装:玉竹凤丹风味发酵型花生制品经检验合格后,采用食品级包装物无菌环境中分装,入通风干燥的库房中贮存。
实施例2,一种玉竹凤丹风味发酵型花生制品的加工方法,采用以下步骤:
1、花生预处理:选取颗粒饱满、无变质的花生仁,入浸泡池中,加38℃温水并保温32-35℃浸泡6小时,至花生含水量47%,后用蒸制设备蒸熟,制得熟花生;
2、制曲:当熟花生冷却至30℃时,运入制曲室,接种入纯种毛霉种曲,拌匀后装入发酵盘内,控制室温25-28℃,培养72小时后,制得花生成曲;
3、拌料:取花生成曲240公斤、玉竹粉4公斤、熟地黄粉1.5公斤、金银花粉2公斤、肉豆蔻粉2公斤、凤丹皮粉2公斤、高良姜粉3公斤、天麻粉1.2公斤、檀香粉1.5公斤、桑椹粉2公斤、甘草粉4公斤、食盐38公斤、白酒10公斤、酒酿12公斤、水适量,充分混合均匀,制得水分含量为45%的混合发酵料;
4、发酵:将混合发酵料装入发酵罐中,层层压实,常温下厌氧发酵10个月,即得玉竹凤丹风味发酵型花生制品;
5、检验、分装:玉竹凤丹风味发酵型花生制品经检验合格后,采用食品级包装物无菌环境中分装,入通风干燥的库房中贮存。
本发明实施例2中,所述的玉竹粉、熟地黄粉、金银花粉、肉豆蔻粉、凤丹皮粉、高良姜粉、天麻粉、檀香粉、桑椹粉、甘草粉,为市售优质中药材玉竹、熟地黄、金银花、肉豆蔻、凤丹皮、高良姜、天麻、檀香、桑椹、甘草,采用装有80目网筛的粉碎机,分别粉碎制得。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (5)
1.一种玉竹凤丹风味发酵型花生制品的加工方法,其特征在于,采用以下步骤:
A、花生预处理:选取颗粒饱满、无变质的花生仁,入浸泡池中,加38℃以下温水中浸泡2-6小时,至花生含水量45-50%,后用蒸制设备蒸熟,制得熟花生;
B、制曲:当熟花生冷却至30-35℃时,运入制曲室,接种入纯种毛霉种曲,拌匀后装入发酵盘内,控制室温25-28℃,培养48-72小时后,制得花生成曲;
C、拌料:取花生成曲200-300重量份、玉竹粉3-5重量份、熟地黄粉1-3重量份、枇杷叶粉1-3重量份、肉豆蔻粉2-5重量份、凤丹皮粉1-2重量份、莲子粉2-5重量份、石决明粉1-3重量份、檀香粉1-2重量份、桑椹粉2-5重量份、甘草粉2-4重量份、食盐35-45重量份、白酒8-12重量份、酒酿8-15重量份、水适量,充分混合均匀,制得水分含量为43-46%的混合发酵料;
D、发酵:将混合发酵料装入发酵罐中,层层压实,常温下厌氧发酵10-12个月,即得玉竹凤丹风味发酵型花生制品;
E、检验、分装:玉竹凤丹风味发酵型花生制品经检验合格后,可采用食品级包装物无菌环境中分装,入通风干燥的库房中贮存。
2.根据权利要求1所述的一种玉竹凤丹风味发酵型花生制品的加工方法,其特征在于:所述的蒸制设备蒸熟,可采用旋转式高压蒸煮罐在0.1MP压力中蒸1-3小时。
3.根据权利要求1所述的一种玉竹凤丹风味发酵型花生制品的加工方法,其特征在于:熟花生的含水量应控制在42-48%。
4.根据权利要求1所述的一种玉竹凤丹风味发酵型花生制品的加工方法,其特征在于:所述的纯种毛霉种曲为M·R·C-1号菌种等。
5.根据权利要求1所述的一种玉竹凤丹风味发酵型花生制品的加工方法,其特征在于:所述的纯种毛霉种曲的添加量为熟花生重量的0.5-0.8%。
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