CN105053971A - 一种牛蒡酱的制备方法 - Google Patents
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 54
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 54
- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000005528 Arctium lappa Species 0.000 title description 2
- 241000208843 Arctium Species 0.000 claims abstract description 53
- 239000002002 slurry Substances 0.000 claims abstract description 24
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
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- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 235000003935 Hippophae Nutrition 0.000 claims description 22
- 241000229143 Hippophae Species 0.000 claims description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 13
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 230000009514 concussion Effects 0.000 claims description 5
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- 239000002994 raw material Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000006188 syrup Substances 0.000 abstract description 4
- 235000020357 syrup Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 3
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- 238000005360 mashing Methods 0.000 abstract 1
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- 230000002035 prolonged effect Effects 0.000 abstract 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 4
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- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
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Abstract
本发明公开了一种牛蒡酱的制备方法。将牛蒡根、沙棘叶、糖和去离子水一起打浆,再利用米曲霉和酵母菌进行两步发酵,真空浓缩后加入糖浆进行熬制,最后过胶体磨得牛蒡酱。本发明制备得到的牛蒡酱为甜味牛蒡酱,主要通过添加沙棘叶和微生物发酵来去除或掩盖牛蒡酱的苦涩味,而沙棘叶的加入更增加了牛蒡酱的营养价值和功效。同时通过两步发酵使制得的牛蒡酱风味清甜浓郁。此外,本发明在浓缩后加入糖浆进行熬制,一方面增加牛蒡酱的焦甜风味,使之在口味上得到提升,入口怡人;另一方面提升了牛蒡酱的稳定性,体系均一不分层,延长了货架期。
Description
技术领域
本发明属于食品加工领域,特别涉及一种牛蒡酱的制备方法。
背景技术
牛蒡属于菊科牛蒡属,2年生草本植物,以肉质根为产品,具有祛风热、消肿毒、治头晕等功效。目前牛蒡根以作为普通食品进入市场,也相应的开发出一些含牛蒡的食品,如牛蒡饮品等。专利CN1806674B和专利CN104366430A各公开了一种牛蒡酱的制备方法,但均加入辛香料等成分,制备的牛蒡酱为咸味酱。而牛蒡根带有苦涩味,因此,在开发甜味酱方面存在一定的困难,这也是市场上甜味牛蒡酱鲜有未见的原因。
发明内容
本发明的目的在于克服现有技术的不足,提供一种甜味的牛蒡酱的制备方法。
为达到上述目的,本发明涉及的牛蒡酱的制备方法,包括以下步骤:
(1)原料准备:取牛蒡根和沙棘叶洗净晾干,将牛蒡切丁,沙棘叶粉碎备用;
(2)打浆:以质量计,取牛蒡10份,沙棘叶0.5-1份,葡萄糖1-3份,饴糖2-4份,去离子水10-20份,先将沙棘叶、葡萄糖、饴糖和去离子水混合均匀,加热至60℃维持30min后再加入牛蒡,继续维持30-60min,然后用打浆机打浆得原浆;
(3)发酵:原浆巴氏杀菌后,按105-106个孢子/g原浆接入米曲霉,于25-30℃震荡培养12-24h,然后按质量接入0.01-0.1wt%活性干酵母,于18-20℃静置培养12-24h后巴氏杀菌得发酵浆料;
(4)浓缩:发酵酱料真空浓缩至干物质含量达到60wt%以上得浓缩浆料;
(5)熬制:按照浓缩浆料:果葡糖浆=1:0.5-1的质量比取浓缩浆料和果葡糖浆混合,并用酸度调节剂调整pH至6.0-6.5,然后搅拌条件下加热至85-95℃,并冷凝回流保温5-8h;
(6)灌装:熬制结束后趁热过胶体磨,然后灌装得牛蒡酱。
其中,所述的活性干酵母为生香活性干酵母、酿酒酵母或面包酵母;
所述的酸度调节剂为柠檬酸和柠檬酸钠;
所述的果葡糖浆为F42或F55。
本发明与现有的咸味牛蒡酱不同,本发明制备得到的牛蒡酱为甜味牛蒡酱,在本发明的制备方法中通过添加沙棘叶和微生物发酵来去除或掩盖牛蒡酱的苦涩味,而沙棘叶的加入更增加了牛蒡酱的营养价值和功效。同时通过两步发酵使制备得的牛蒡酱风味清甜浓郁。
此外,本发明在浓缩后加入糖浆进行熬制,一方面增加牛蒡酱的焦甜风味,使之在口味上得到提升,入口怡人;另一方面提升了牛蒡酱的稳定性,体系均一不分层,延长了货架期。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明。
实施例1:
(1)原料准备:取牛蒡根和沙棘叶洗净晾干,将牛蒡切丁,沙棘叶粉碎备用;
(2)打浆:以质量计,取牛蒡10份,沙棘叶0.5份,葡萄糖1份,饴糖4份,去离子水10份,先将沙棘叶、葡萄糖、饴糖和去离子水混合均匀,加热至60℃维持30min后再加入牛蒡,继续维持30min,然后用打浆机打浆得原浆;
(3)发酵:原浆巴氏杀菌后,按105个孢子/g原浆接入米曲霉,于25℃震荡培养24h,然后按质量接入0.01wt%生香活性干酵母,于18℃静置培养24h后巴氏杀菌得发酵浆料;
(4)浓缩:发酵酱料真空浓缩至干物质含量达到60wt%以上得浓缩浆料;
(5)熬制:按照浓缩浆料:果葡糖浆(F55)=1:0.5的质量比取浓缩浆料和果葡糖浆混合,并用柠檬酸调整pH至6.0,然后搅拌条件下加热至85℃,并冷凝回流保温8h;
(6)灌装:熬制结束后趁热过胶体磨,然后灌装得牛蒡酱。
实施例2:
(1)原料准备:取牛蒡根和沙棘叶洗净晾干,将牛蒡切丁,沙棘叶粉碎备用;
(2)打浆:以质量计,取牛蒡10份,沙棘叶1份,葡萄糖3份,饴糖4份,去离子20份,先将沙棘叶、葡萄糖、饴糖和去离子水混合均匀,加热至60℃维持30min后再加入牛蒡,继续维持60min,然后用打浆机打浆得原浆;
(3)发酵:原浆巴氏杀菌后,按106个孢子/g原浆接入米曲霉,于30℃震荡培养12h,然后按质量接入0.1wt%酿酒活性干酵母,于20℃静置培养12h后巴氏杀菌得发酵浆料;
(4)浓缩:发酵酱料真空浓缩至干物质含量达到60wt%以上得浓缩浆料;
(5)熬制:按照浓缩浆料:果葡糖浆(F42)=1:1的质量比取浓缩浆料和果葡糖浆混合,并用柠檬酸钠调节剂调整pH至6.5,然后搅拌条件下加热至95℃,并冷凝回流保温5h;
(6)灌装:熬制结束后趁热过胶体磨,然后灌装得牛蒡酱。
实施例3:
(1)原料准备:取牛蒡根和沙棘叶洗净晾干,将牛蒡切丁,沙棘叶粉碎备用;
(2)打浆:以质量计,取牛蒡10份,沙棘叶0.8份,葡萄糖2份,饴糖3份,去离子水15份,先将沙棘叶、葡萄糖、饴糖和去离子水混合均匀,加热至60℃维持30min后再加入牛蒡,继续维持60min,然后用打浆机打浆得原浆;
(3)发酵:原浆巴氏杀菌后,按105个孢子/g原浆接入米曲霉,于25℃震荡培养20h,然后按质量接入0.05wt%面包活性干酵母,于20℃静置培养18h后巴氏杀菌得发酵浆料;
(4)浓缩:发酵酱料真空浓缩至干物质含量达到60wt%以上得浓缩浆料;
(5)熬制:按照浓缩浆料:果葡糖浆(F42)=1:0.8的质量比取浓缩浆料和果葡糖浆混合,并用柠檬酸钠调节剂调整pH至6.5,然后搅拌条件下加热至90℃,并冷凝回流保温8h;
(6)灌装:熬制结束后趁热过胶体磨,然后灌装得牛蒡酱。
Claims (4)
1.一种牛蒡酱的制备方法,其特征在于包括以下步骤:
(1)原料准备:取牛蒡根和沙棘叶洗净晾干,将牛蒡切丁,沙棘叶粉碎备用;
(2)打浆:以质量计,取牛蒡10份,沙棘叶0.5-1份,葡萄糖1-3份,饴糖2-4份,去离子水10-20份,先将沙棘叶、葡萄糖、饴糖和去离子水混合均匀,加热至60℃维持30min后再加入牛蒡,继续维持30-60min,然后用打浆机打浆得原浆;
(3)发酵:原浆巴氏杀菌后,按105-106个孢子/g原浆的量接入米曲霉,于25-30℃震荡培养12-24h,然后按质量接入0.01-0.1wt%活性干酵母,于18-20℃静置培养12-24h后巴氏杀菌得发酵浆料;
(4)浓缩:发酵酱料真空浓缩至干物质含量达到60wt%以上得浓缩浆料;
(5)熬制:按照浓缩浆料:果葡糖浆=1:0.5-1的质量比取浓缩浆料和果葡糖浆混合,并用酸度调节剂调整pH至6.0-6.5,然后搅拌条件下加热至85-95℃,并冷凝回流保温5-8h;
(6)灌装:熬制结束后趁热过胶体磨,然后灌装得牛蒡酱。
2.根据权利要求1所述的牛蒡酱的制备方法,其特征在于所述的活性干酵母为生香活性干酵母、酿酒酵母或面包酵母。
3.根据权利要求1所述的牛蒡酱的制备方法,其特征在于所述的酸度调节剂为柠檬酸和柠檬酸钠。
4.根据权利要求1所述的牛蒡酱的制备方法,其特征在于所述的果葡糖浆为F42或F55。
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Cited By (5)
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CN105285842A (zh) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | 一种复合牛蒡保健果酱的加工方法 |
CN109221877A (zh) * | 2018-08-31 | 2019-01-18 | 苏炳京 | 保健泡卤鸡爪及其加工方法 |
CN109965276A (zh) * | 2019-04-29 | 2019-07-05 | 江苏真蒡生物科技有限公司 | 一种牛蒡酵素及其制备方法 |
CN111728186A (zh) * | 2020-05-29 | 2020-10-02 | 徐州旺达农副产品有限公司 | 一种原生态发酵型牛蒡酱加工工艺 |
CN113424885A (zh) * | 2021-06-03 | 2021-09-24 | 徐州工程学院 | 一种高绿原酸含量的牛蒡叶茶及其制备方法与应用 |
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CN109221877A (zh) * | 2018-08-31 | 2019-01-18 | 苏炳京 | 保健泡卤鸡爪及其加工方法 |
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CN111728186A (zh) * | 2020-05-29 | 2020-10-02 | 徐州旺达农副产品有限公司 | 一种原生态发酵型牛蒡酱加工工艺 |
CN113424885A (zh) * | 2021-06-03 | 2021-09-24 | 徐州工程学院 | 一种高绿原酸含量的牛蒡叶茶及其制备方法与应用 |
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