CN104905159B - 一种百合茶油风味豆豉及其加工方法 - Google Patents
一种百合茶油风味豆豉及其加工方法 Download PDFInfo
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- CN104905159B CN104905159B CN201510255310.2A CN201510255310A CN104905159B CN 104905159 B CN104905159 B CN 104905159B CN 201510255310 A CN201510255310 A CN 201510255310A CN 104905159 B CN104905159 B CN 104905159B
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- soya bean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- 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
本发明一种百合茶油风味豆豉及加工方法,属食品加工技术领域,本发明通过独特的工艺对豆豉进行二次发酵和加入具有保健作用的食材,制作成独具特色、鲜香可口,风味别致又有保健作用的豆豉,可以用于作为菜肴的各种加工辅料以及调香使用,同时它的保健作用也满足了人们对健康的需求,具有贵州地方特色。
Description
技术领域
本发明属食品加工技术领域,具体的说是一种百合茶油风味豆豉的加工方法。
背景技术
豆豉富含蛋白质,各种氨基酸、乳酸、磷、镁、钙及多种维生素,香且味美,具有一定的保健作用,我国南方和北方都有加工食用,由于加工方法不同,各地加工豆豉风味各有差别,贵州瓮安县苗族豆豉加工,由于其风味饱满,鲜香味美,在当地颇受欢迎,本发明发明人与时俱进,在多年传统加工豆豉的基础上与现代技术结合,改变传统干豆豉香味有余而鲜味不足的缺点,制成鲜香可口的干豆豉,并使原来纯食品性质的干豆豉,成为既有保健作用,又是鲜香可口的干豆豉食品,在传统食品的基础上,吃出风味,让消费者吃出健康,将传统的干豆豉加工技术进行提升,超越传统加工工艺,生产出风味更加饱满,营养更加丰富,鲜香可口的保健干豆豉。
发明内容
本发明的目的在于改进传统干豆豉的生产工艺,将干豆豉制成即鲜香可口,又有保健作用的干豆豉,即一种百合茶油风味豆豉及其加工方法。
本发明一种百合茶油风味豆豉,是按每100kg第一次发酵豆豉和1.5kg-2kg食盐拌和,经第二次发酵制得湿豆豉,然后与百合粉、茶油、姜粉、花椒油、茶多酚和食盐配制加工而成;
各成分配比为:
湿豆豉 100kg
百合粉 0.5-1kg
茶油 0.1-0.2kg
姜粉 0.15-0.2kg
花椒油 0.3-0.5kg
茶多酚 0.3-0.5kg
食盐 1.5-2.5kg
优选的配方配比为:
湿豆豉 100kg
百合粉 1kg
茶油 0.2kg
姜粉 0.15kg
花椒油 0.3kg
茶多酚 0.5kg
食盐 1.5kg
本发明所述的一种百合茶油风味豆豉的加工方法,按下列步骤加工:
(1)大豆检验
将市购本地小黄豆按标准进行检验、合格者准予入库;
(2)挑选
用网筛平摊黄豆,挑拣出残次豆、病豆、小石头、泥沙、杂志等;
(3)浸泡
将挑选洗好的黄豆浸泡12小时左右;
(4)蒸煮
烧水加热,将清洗沥干的黄豆倒入蒸锅中蒸煮,时间为5小时左右,检查是否全部熟透。将蒸煮好的豆粒倒在铺好的筛子器具中沥干,直到无水滴滴落;
(5)第一次发酵
豆粒温度降至35℃,倒入发酵容器中,铺成50cm厚,冬季可铺厚,夏季铺薄,用消毒后的白布盖严。推入发酵室,搬放在发酵架上,发酵室温度为20-25℃,湿度为90℃左右。保持空气畅通,发酵期为三天,豆与豆之间有黏黏的液体即为发酵完全,称第一次发酵豆豉;
(6)第二次发酵
按每100kg第一次发酵豆豉加1.5-2kg食盐的比例,将豆豉拌匀,装入陶瓷匍罈,将匍罈倒立水封,常温继续发酵15天,得湿豆豉;第一次发酵豆豉加盐不宜过多,否则会影响第二次发酵;
(7)拌料
将各种按严格规定称量好的配料消毒后,按百合粉、茶油、姜粉、花椒粉、茶多酚、食盐的先后次序,倒入湿豆豉搅拌,各料添加严格先后顺序,要求原辅料拌和均匀,风味、滋味、口感等符合该品种特色;
(8)装模
将拌好料的豆豉按每个模盘定量标准准确称量,倒入模盘内,用不锈钢铲平,保证四角满料;
(9)碾实
用滚筒来回碾压,碾平碾实;
(10)烘烤
将平实好的湿豆豉送入75度烘房内进行烘烤脱水,直至水分烘到15-20%之间;
(11)内包装、抽真空
将合格冷却好的豆豉块装入透明塑料袋,注意保持外形完整,净含量符合要求,用真空机进行抽真空封口,注意封口温度、包装封口严实、平整;
所述的匍罈倒立水封发酵方法:是指将第一次发酵豆豉按比例加盐拌匀后,加入罈口颈细长的陶瓷匍罈,豆豉加入量至匍罈颈,然后用粽叶或玉米叶将豆豉盖住,用竹篾将粽叶或玉米叶压住,将匍罈倒立,不会有豆豉漏下,然后将匍罈倒立于盛水容器中,容器中水深不能超过罈颈,并保持水清洁。
所述百合粉的加工步骤为:
(1)百合验收
(2)清洗
(3)干燥
(4)粉碎
所述茶油的加工步骤为:
(1)茶果验收
(2)挑选
(3)炒制
(4)压榨
(5)沉淀
豆豉成品检验指标标准
1、 豆豉执行地方标准DB52/524-2007
2、 豆豉的感官检验
2.1色泽要求:应具有本品固有颜色,色泽均匀一致。
2.2外观要求:应保持相应的形态。
2.3气味滋味要求:具有本品固有风味、无异味。
2.4杂质要求:无肉眼可见杂质(香辅料除外)。
3、豆豉的理化指标
豆豉的水分控制在≤20%。
4.水豆豉的微生物标准
4.1大肠菌群≤30(MPN/100g)
4.2致病菌不得检出。
本发明后工序还包括步骤:
(12)装盒
经检验合格的豆豉块装入外包装盒(纸盒需先喷上日期),套上热缩膜袋,经热缩膜机热缩后即成成品。
(13)外包装(贴标、打码)
严格执行计量规定:净含量不允许出现标示净含量负数,包装物品干净,无污染、无破损、无变形起皱,封口严实、平整,品种正确,日期、批号清晰无误,印章准确,外包装纸箱无污迹,字体清晰,无破损,封口平整完好,记录真实准确,逐箱检查记录。严格执行成品交接检验手续并如实签名。
(14)成品
每一批成品都要作好相关数据记录,并且有现场质检员的车间质量巡查记录表和净含量抽查记录表,以及化验室的抽样检验记录表。
(15)入库
成品入库的工人应按照库管员的要求指定堆放,堆放时应防止挤压、错放、倒放等现象发生,并且作好入库相关数据记录。
本发明效果:
1、 产品鲜香味美:
本发明经二次发酵,第一次发酵成霉豆豉,在空气中自然发酵,使煮熟的豆粒在霉菌的作用下产生相应的霉,在酿造过程中产生丰富的代谢产物,使豆豉具有鲜香的滋味,第二次发酵是在水封状态下,使大豆蛋白质在蛋白酶的作用下继续分解豆中的蛋白质,形成更多的氨基酸,使豆豉更加鲜美。
2、 产品营养价值和保健价值:
1)百合的营养价值和保健价值:
(1)润肺止咳:百合鲜品含粘液质,具有润燥清热作用,中医用之治疗肺燥。
(2)宁心安神:百合入心经,性微寒,能清心除烦,宁心安神,用于热病后余热未消、神思恍惚、失眠多梦、心情抑郁、喜悲伤欲哭等病症。
(3)美容养颜:百合洁白妖艳,鲜品富含黏液及维生素,对皮肤细胞新陈代谢有益,常食百合,有一定美容作用。
(4)防癌抗癌:百合含多种生物碱,对白细胞减少症有预防作用,能升高血细胞,对化疗及放射性治疗后细胞减少症有治疗作用,百合在体内还能促进和增强单核细胞系统和吞噬功能,提高机体的体液免疫能力,因此百合对多种癌症均有较好的防治效果。
(5)该品甘凉清润,注入心肺,长于清肺润燥止咳,清心安神定惊,为肺燥咳嗽、虚烦不安所常用。
百合营养价值
每100克百合干中含蛋白质3.36克,脂肪0.18克,淀粉11.8克,还原糖3.0克,蔗糖10.39克,果胶5.6克,另外还含有秋水仙碱、维生素B,以及钙磷、铁等多种成分。因此百合干有很高的利用价值。百合干性微寒、味甘,有润肺、止咳、清热。解毒、理脾健胃、利湿消积、宁心安神,促进血液循环等功效。主治劳嗽、咳血、虚烦惊悸等症,对医治肺络疾病和保健抗衰老有特别功效。据药理研究表明,百合干有升高白细胞的作用,因此对多种癌症都有较好的疗效,风寒外感者忌用。
2)茶油的食疗作用和营养价值
茶油的基本介绍
山茶科植物油茶或小叶油茶的成熟种子用压榨法得到的脂肪油。山茶油提炼于野生木本油科植物果实中,与油棕、油橄榄和椰子并称为世界四大木本食用油树种,也是我国特有的优良乡土树种。我国茶油的食疗双重功能实际上优于橄榄油,除了两种油脂的脂肪酸组成及油脂特性、营养成分相似外,茶油还含有橄榄油所没有的特定生理活性物质茶多酚和山茶甙(即茶皂甙,或称茶皂素)。茶油分红花茶油和白花茶油,营养成分并无区别,其中中国东南地区主要出产白花茶油,以浙江衢州、丽水,江西、安徽黄山为主。
茶油的功效与作用
茶油味甘、性凉;归大肠经。具有清热化湿,杀虫解毒等作用。用于痧气腹痛,急性蛔虫阻塞性肠梗阻,疥癣,汤火伤。
(1)催乳
孕妇在孕期食用茶油不仅可以增加母乳,而且对胎儿的正常发育十分有益。
(2)促消化
婴幼儿及儿童食用茶油可利气、通便、消火、助消化,对促进骨髂等身体发育很有帮助。
(3)保健
老年人食用茶油可以去火、养颜、明目、乌发、抑制衰老,对慢性咽炎和预防人体高血压、动脉硬化、心血管系统疾病有很好的疗效。
(4)护肤美容
茶油又能抗紫外光,防止晒斑及去皱纹。云南是著名的产茶区,当地的女士常用茶油作梳头、搽面及用茶籽洗头。所以,虽地处高原,紫外光强烈的地区,很奇怪,当地的妇女皮肤却能保持雪白娇嫩,而邻近的西藏妇女的皮肤却粗糙不堪。
用一毫升桃仁油( Peach Kernel),十滴山茶油(Ti-tree),五滴薰衣草油(Lavender),混和后搽面部,对暗疮有显著疗效。因山茶有杀菌及增强免疫作用。而薰衣草又有消炎及收缩孔作用。此外,对黄褐斑、晒斑,都很有效果。
(5)杀菌
茶籽杀虫效果很好,可以治癣疥。可作洗发剂及护发素使用。茶油能抗菌、抗病毒及杀微菌。能防止头癣、脱发、皮屑(Dandruff)及止痒。
茶油的营养价值
主要含脂肪油(为油酸、硬脂酸等的甘油酯)。我国茶油的食疗双重功能实际上优于橄榄油,除了两种油脂的脂肪酸组成及油脂特性、营养成分相似外,茶油还含有橄榄油所没有的特定生理活性物质茶多酚和山茶甙(即茶皂甙,或称茶皂素)。
(1)单不饱和脂肪酸的含量超过橄榄油,高达80%;
(2)不饱和脂肪酸含量完全符合"欧米伽膳食"国际营养标准;
(3)富含较高的维生素E,是橄榄油的两倍;
(4)含有角鲨烯与黄酮类物质,对抗癌、抗炎有着极佳的作用;
(5)不含胆固醇、黄曲霉素、添加剂,未受任何农药化肥的污染。
3)茶多酚的食疗作用和营养价值
(1)药理作用
抗癌
茶多酚能极强的清除有害自由基,阻断脂质过氧化过程,提高人体内酶的活性,从而起到抗突变、抗癌症的功效。据相关资料显示,茶叶中的茶多酚(主要是儿茶素类化合物),对胃癌、肠癌等多种癌症的预防和辅助治疗均有益处。
防治心血管疾病
降血脂、预防肝脏及冠状动脉粥样硬化茶多酚对人体脂肪代谢有着重要作用。人体的胆固醇、甘油三酯等含量高,血管内壁脂肪沉积,血管平滑肌细胞增生后形成动脉粥样化斑块等心血管疾病。茶多酚,尤其是茶多酚中的儿茶素ECG和EGC及其氧化产物茶黄素等,有助于抑制这种斑状增生,使形成血凝黏度增强的纤维蛋白原降低,凝血变清,从而抑制动脉粥样硬化。降血压茶多酚具有较强的抑制转换酶活性的作用,因而可以起到降低或保持血压稳定的作用。降血糖茶多酚对人体的糖代谢障碍具有调节作用,能降低血糖水平,从而有效的预防和治疗糖尿病。
防治脑中风
茶多酚有遏制过氧化脂质产生的作用,能消除血管痉挛,保持血管壁的弹性,增加血管的有效直径,通过血管舒张使血压下降,从而有效地防止脑中风。
抗血栓
血浆纤维蛋白原的增高可引起红细胞的聚集,血液粘稠度增高,从而促进血栓的形成。另外,细胞膜脂质中磷脂与胆固醇的增多会降低红细胞的变形能力,严重影响微循环的灌注,增加血液粘度,使毛细血管内血流淤滞,加剧红细胞聚集及血栓形成。
茶多酚对红细胞变形能力具有保护和修复作用,且易与凝血酶形成复合物,阻止纤维蛋白原变成纤维蛋白。另外,茶多酚能有效的抑制血浆及肝脏中胆固醇含量的上升,促进脂类及胆汁酸排出体外,从而有效的防止血栓的形成。 现有的降脂抗栓药物多有一定的毒副作用而不易长期服用。茶多酚是茶叶中具有降脂抗栓作用的天然成分,加上其自身所具有的抗氧化特性,使其成为一种新型的功能性保健品
(2)提高综合免疫能力
① 通过调节免疫球蛋白的活性,间接实现提高人体综合免疫能力、抗风湿因子、抗菌抗病毒的功效茶多酚通过提高人体免疫球蛋白总量并使其维持在高水平,刺激抗体活性的变化,从而提高人的总体免疫能力。间接实现抑制或杀灭各种病原体、病菌和病毒的功效。
② 抗变态反应和皮肤过敏反应
茶多酚能强烈的抑制组胺的释放作用,实验证明茶多酚抗变态反应和抗皮肤过敏反应比目前常用的抗过敏药的抑制效果强2~10倍。茶多酚能抑制活性因子如抗体、肾上腺素、酶等引起的过敏反映,对哮喘等过敏性病症有显著疗效。
③ 舒缓肠胃紧张、止泻和利尿
茶多酚具有刺激胃肠道反应,加速大肠蠕动以达到治疗便秘的效果。
茶多酚通过提高人体的综合免疫能力,抑制和杀灭引起腹泻的各种有害病原菌,并舒缓肠胃的紧张状态,以达到消炎止泻的效果。
茶多酚中黄烷醇类化合物能够刺激肾血管舒张,增加肾脏的血流量,从而增加肾小球的滤过率,使尿液中的乳酸获得排除。人体肌肉、组织中的乳酸是一种疲劳物质,乳酸排出体外能使疲劳的肌体获得恢复。
④ 促进Vc的吸收,防治坏血病
茶多酚能够促进人体对维生素C的吸收,从而有效地预防和治疗坏血症。
(3)其它保健治疗功效
① 抗脂质过氧化,预防衰老
茶多酚有清除自由基的作用,可抑制皮肤线粒体中脂氧合酶和脂质过氧化作用,从而具有抗衰老效应。研究表明,茶多酚的抗氧性明显优于维生素E,且与维生素C、E有增效效应。
② 对重金属盐和生物碱中毒的抗解作用
茶多酚对重金属具有较强的吸附作用,能与重金属形成络合物而产生沉淀,有利于减轻重金属对人体产生的毒害作用。另外,茶多酚还具有改善肝功能和利尿的作用,因而对生物碱中毒有较好的抗解作用。
③ 防辐射损伤,减轻放疗的不良反应
茶多酚及其氧化产物具有优异的抗辐射功能,可吸收放射性物质,阻止其在人体内扩散,被称为天然的紫外线过滤器。茶多酚作为辅助治疗手段,能够有效地维持白细胞、血小板、血色素水平的稳定;改善由于放化疗造成的不良反应;有效的缓解射线对骨髓细胞增重的抑制作用;有效地减轻放化疗药物对肌体免疫系统的抑制作用。
④ 防龋固齿和清除口臭的作用
茶多酚类化合物可以杀死在齿缝中存在的乳酸菌及其他龋齿细菌,具有抑制葡萄糖聚合酶活性的作用,这样病菌就不能在牙上着床,有效的中断了使龋齿形成的过程。残留于齿缝中的蛋白质食物成为腐败细菌增殖的基质,茶多酚可以杀死此类细菌。
⑤ 助消化作用
茶多酚可以增强消化道的蠕动,预防消化器官疾病的发生。另外茶多酚化合物可以薄膜状态附着在胃的伤口上,对溃疡创面起到保护作用。
⑥ 有助于美容护肤
茶多酚是水溶性物质,用它洗脸能清除面部的油腻,收敛毛孔,具有消毒、灭菌、抗皮肤老化,减少日光中的紫外线辐射对皮肤的损伤等功效。茶多酚能够阻挡紫外线和清除紫外线诱导的自由基,从而保护黑色素细胞的正常功能,抑制黑色素的形成。同时对脂质氧化产生抑制,减轻色素沉着。
4) 生姜的功效与作用
(1)降温提神、增进食欲
因为生姜中含有姜醇、姜烯、水芹烯、柠檬醛和芳香等油性挥发油,还有姜辣素、树脂、淀粉和纤维等。所以姜在炎热时节有兴奋、排汗降温、提神等作用;可缓减疲劳、乏力、厌食、失眠、腹胀、腹痛等症状;生姜还有健胃,增进食欲的作用,夏令气候炎热,唾液、胃液的分泌会减少,因而影响人的食欲,如果在吃饭时食用几片生姜,会增进食欲;生姜对胃病亦有缓减和止痛作用,胃炎及胃十二指肠溃疡所引发的疼痛、呕吐、泛酸、饥饿感等用生姜50克煎水喝,可使症状迅速消除。
(2)抗菌防病,治疗肠炎
美国和丹麦的科学家通过实验证实,生姜干粉可缓减晕动病之头痛、眩晕、恶心等症状,有效率达90%左右,且药效可持续4小时以上。民间用吃生姜的办法防止晕车、晕船,有的用生姜片贴内关穴,有明显的防晕效果。
盛夏时节,细菌生长繁殖异常活跃,容易污染食物而引起急性胃肠炎,此时应适当吃些生姜或用干姜加茶用沸水冲泡后饮用,能起到防止作用。科学家通过研究发现,生姜能起到某些抗菌素的作用,尤其对沙门氏菌效果明显。生姜还有杀灭口腔致病菌和肠道致病菌的作用,用生姜含漱治疗口臭和牙周炎,疗效显著。
(3)开胃健脾,防暑急救
夏天,人们贪凉,喜爱风扇空调对着吹,很容易受寒,引起感冒。这时及时喝点姜糖水,将有助于驱逐体内风寒。中医认为生姜能“通神明”,即提神醒脑。夏季中暑晕厥不醒人事时,用姜汁一杯灌下,能使病人很快醒过来。对一般暑热,表现为头昏、心悸及胸闷恶心的病人,适当吃点生姜汤大有裨益。我国传统的防暑中成药——人丹,里面就含有生姜的成分,目的就是驱风健胃和提神醒脑。
5)豆豉的功效与作用
(1)发汗解表:淡豆豉辛散苦泄性寒,入肺经,具有疏散宣透之性,既能透散表邪,又以能宣散郁热,发汗之力颇为平稳,有发汗不伤阴之说。《名医别录》曰:“主伤寒头痛寒热,瘴气恶毒。”常用治外感初起,症见恶寒发热,无汗,头痛鼻塞等证。
(2)宣郁除烦:淡豆豉既能透散外邪,又能宣散肺胃之郁热。《珍珠囊》曰:“去心中懊侬,伤寒头痛,烦燥。”故有宣郁除烦之功效。如张仲景《伤寒论》栀子豉汤,选用本品,治发热,虚烦不得眠,胸闷不舒,或心中懊侬,舌红苔黄脉稍数。此乃外感热病误治,邪热留于胸膈,扰及胃腑所致。用淡豆豉,清宣郁火,则气机自然通畅,其症自会迎刃而解。
(3)和胃消食:淡豆豉辛开苦降,寒能清热,入胃经,则能和胃消食。若症见脘腹饱胀,暖气酸腐,不能食,大便不调,甚至黄疸,痞块,膨胀,脉滑而紧盛。此乃气机不利,食滞不消所致。可选用本,宣郁利气,和胃消食。使气机得通,饮食得消,则诸证自除。
(4)清热止痢:本品性寒能清热。《药性论》载:“治血痢腹痛”。而《范汪方》豉薤汤,则用本晶治伤寒暴下及滞痢腹痛。故本品有清热止痢之功效。若症见大便次数增多而量少,腹痛,里急后重,下粘液及脓血样大便。此乃外受湿热疫毒之气,内伤饮食生冷,积滞于肠中所致。可用本品清热止痢。
(5)安胎:《会约医镜》曰:淡豆豉“安胎孕。”本品性寒味甘,寒能清热,甘寒则益阴。对于素体阳盛,或七情郁结化热,或外感邪热,或阴虚生热,热扰冲任,损伤胎气,以致胎动不安,症见妊娠期下血,色鲜红,或腰腹坠胀作痛,心烦不安,手心烦热,口干咽燥,舌质红,苔黄而干,脉滑数。可选用本品,滋阴清热,凉血安胎。
(6)解毒:淡豆豉味甘,甘能解毒。《名医别录》曰:“主瘴气恶毒。”《日华子本草》曰:“治中毒药”。《本经逢原》则曰:“治误食鸟兽肝中毒。”故本品有解毒之功。可用治山岚瘴气恶毒,食物中毒,丹毒,及上疮痛烂等证。如姚和众选用本品“治小儿丹毒破作疮,黄水出。”《药性论》则用本品,“治上疮痛烂。”
3、百合和茶油是贵州的特产,原料丰富,本发明立足地方优势,为小微企业发展作贡献。具有地方特色。
4、本发明经二次发酵,使大豆蛋白质进一步分解,产生大量氨基酸,因此比一般豆豉吃起更加鲜香可口。
5、豆豉是大众喜欢吃的食材,享用本发明豆豉,不仅可享口福,而且可以吃出健康。
具体实施方式
实施例,按下列步骤加工:
(1)大豆检验
将市购本地小黄豆按标准进行检验、合格者准予入库;
(2)挑选
用网筛平摊黄豆,挑拣出残次豆、病豆、小石头、泥沙、杂质等;
(3)浸泡
将挑选洗好的黄豆浸泡12小时左右;
(4)蒸煮
烧水加热,将清洗沥干的黄豆倒入蒸锅中蒸煮,时间为5小时左右,检查是否全部熟透。将蒸煮好的豆豉=粒倒在铺好的筛子器具中沥干,直到无水滴滴落;
(5)第一次发酵
豆粒温度降至35℃,倒入发酵容器中,铺成50cm厚,冬季可铺厚,夏季铺薄,用消毒后的白布盖严。推入发酵室,搬放在发酵架上,发酵室温度为20-25℃,湿度为90℃左右。保持空气畅通,发酵期为三天,豆与豆之间有黏黏的液体即为发酵完全,称第一次发酵豆豉;
(6)第二次发酵
秤取第一次发酵豆豉100kg,加食盐1.5kg拌匀,装入陶瓷匍罈, 匍罈颈口细长,豆豉加入至匍罈颈,然后用粽叶或玉米叶将豆豉盖住,用竹篾将叶子压住,将匍罈倒立,不会有豆豉漏下,然后将匍罈倒立于盛水容器中,容器水深不能超过罈颈,并保持水清洁。常温发酵15天,得湿豆豉;
(7)拌料
将各种按严格规定称量好的配料消毒后,按顺序将百合粉1kg、茶油0.2kg、姜粉0.15kg、花椒粉0.3kg、茶多酚0.5kg、食盐1.5kg倒入100kg湿豆豉中搅拌,各料添加严格先后顺序,要求各料拌和均匀,风味、滋味、口感等符合该品种特色;
(8)装模
将拌好料的豆豉按每个模盘定量标准准确称量,倒入模盘内,用不锈钢铲平,保证四角满料;
(9)碾实
用滚筒来回碾压,碾平碾实;
(10)烘烤
将平实好的湿豆豉送入75度烘房内进行烘烤脱水,直至水分烘到15-20%之间;
(11)内包装、抽真空
将合格冷却好的豆豉块装入透明塑料袋,注意保持外形完整,净含量符合要求,用真空机进行抽真空封口,注意封口温度、包装封口严实、平整;
(12)装盒
经检验合格的豆豉块装入外包装盒(纸盒需先喷上日期),套上热缩膜袋,经热缩膜机热缩后即成成品。
(13)外包装(贴标、打码)
严格执行计量规定:净含量不允许出现标示净含量负数,包装物品干净,无污染、无破损、无变形起皱,封口严实、平整,品种正确,日期、批号清晰无误,印章准确,外包装纸箱无污迹,字体清晰,无破损,封口平整完好,记录真实准确,逐箱检查记录。严格执行成品交接检验手续并如实签名。
(14)成品
每一批成品都要作好相关数据记录,并且有现场质检员的车间质量巡查记录表和净含量抽查记录表,以及化验室的抽样检验记录表。
(15)入库
成品入库的工人应按照库管员的要求指定堆放,堆放时应防止挤压、错放、倒放等现象发生,并且作好入库相关数据记录。
豆豉成品检验指标标准
1、豆豉执行地方标准DB52/524
2、豆豉的感官检验
2.1色泽要求:应具有本品固有颜色,色泽均匀一致。
2.2外观要求:应保持相应的形态。
2.3气味滋味要求:具有本品固有风味、无异味。
2.4杂质要求:无肉眼可见杂质(香辅料除外)。
3、豆豉的理化指标
豆豉的水分控制:干豆豉≤20%
4.水豆豉的微生物标准
4.1大肠菌群≤30(MPN/100g)
4.2致病菌不得检出。
Claims (7)
1.一种百合茶油风味豆豉,其特征按每100kg第一次发酵豆豉加1.5kg~2kg食盐拌和,经第二次匍罈发酵制得湿豆豉,然后与百合、茶油、姜粉、花椒油、茶多酚和食盐配制加工而成,
各成分配比为:
湿豆豉 100kg
百合粉 0.5-1kg
茶油 0.1-0.2kg
姜粉 0.15-0.2kg
花椒油 0.3-0.5kg
茶多酚 0.3-0.5kg
食盐 1.5-2.5kg。
2.根据权利要求1所述的一种百合茶油风味豆豉,其特征是优选的配方配比为:
湿豆豉 100kg
百合粉 1kg
茶油 0.2kg
姜粉 0.15kg
花椒油 0.3kg
茶多酚 0.5kg
食盐 1.5kg。
3.根据权利要求1所述的一种百合茶油风味豆豉,按下列步骤加工:
(1)大豆检验
将市购本地小黄豆按标准进行检验、合格者准予入库;
(2)挑选
用网筛平摊黄豆,挑拣出残次豆、病豆、小石头、泥沙、杂质;
(3)浸泡
将挑选洗好的黄豆常温浸泡12小时;
(4)蒸煮
烧水加热,将清洗沥干的黄豆倒入蒸锅中蒸煮,时间为5小时,检查是否全部熟透,将蒸煮好的豆粒倒在铺好的筛子器具中沥干,直到无水滴滴落;
(5)第一次发酵
豆粒温度降至35℃,倒入发酵容器中,铺成50cm厚,冬季可铺厚,夏季铺薄,用消毒后的白布盖严,推入发酵室,搬放在发酵架上,发酵室温度为20-25℃,湿度为90℃;
保持空气畅通,发酵期为三天,豆与豆之间有黏黏的液体即为发酵完全,称第一次发酵豆豉;加工方法特征是其后的加工步骤为:
(6)第二次发酵
按每100kg第一次发酵豆豉加1.5-2kg食盐的比例,将豆豉拌匀,装入陶瓷匍罈,将匍罈倒立水封继续发酵15天,得湿豆豉;
(7)拌料
将各种按严格规定称量好的配料消毒后,按百合粉、茶油、姜粉、花椒粉、茶多酚、食盐的先后次序,倒入湿豆豉搅拌,各料添加严格先后顺序,要求各料拌和均匀,风味、滋味、口感符合该品种特色;
(8)装模
将拌好料的豆豉按每个模盘定量标准准确称量,倒入模盘内,用不锈钢铲平,保证四角满料;
(9)碾实
用滚筒来回碾压,碾平碾实;
(10)烘烤
将平实好的湿豆豉送入75度烘房内进行烘烤脱水,直至水分烘到15-20%之间;
(11)内包装、抽真空
将合格冷却好的豆豉块装入透明塑料袋,注意保持外形完整,净含量符合要求,用真空机进行抽真空封口,注意封口温度、包装封口严实、平整。
4.根据权利要求1所述的一种百合茶油风味豆豉,其特征是所述的匍罈发酵,是指将第一次发酵豆豉按比例加食盐拌匀后,加入罈口颈细长的陶瓷匍罈,豆豉加入量至匍罈颈,然后用粽叶或玉米叶将豆豉盖住,用竹篾将粽叶或玉米叶压住,将匍罈倒立,不会有豆豉漏下,然后将匍罈倒立于盛水容器中,容器中水深不能超过罈颈。
5.根据权利要求3所述的一种百合茶油风味豆豉,其特征是百合粉的加工步骤为:
(1)百合验收
(2)清洗
(3)干燥
(4)粉碎。
6.根据权利要求3所述的一种百合茶油风味豆豉,其特征是茶油的加工步骤为:
(1)茶果验收
(2)挑选
(3)炒制
(4)压榨
(5)沉淀。
7.根据权利要求1所述的一种百合茶油风味豆豉,其特征是豆豉的检验标准执行地方标准DB52/524-2007。
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JPH05244889A (ja) * | 1992-03-06 | 1993-09-24 | Morinaga & Co Ltd | 小豆の処理法 |
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CN103535634A (zh) * | 2013-10-28 | 2014-01-29 | 贵州水巷子食品有限公司 | 豆豉低盐多菌种分段发酵工艺 |
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CN102578528A (zh) * | 2012-03-02 | 2012-07-18 | 万勤劳 | 一种含有中草药配方的保健黑豆豆鼓及其生产工艺 |
CN103535634A (zh) * | 2013-10-28 | 2014-01-29 | 贵州水巷子食品有限公司 | 豆豉低盐多菌种分段发酵工艺 |
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