CN105077039A - 一种茶香黄豆酱及其制备方法 - Google Patents
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- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 abstract description 5
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Classifications
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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
本发明公开了一种茶香黄豆酱,由下列重量份的原料制成:大豆400-410、瓜子仁40-45、辣椒20-22、茶叶8-9、青葙子2-3、密蒙花1-2、沙苑子3-4、菊花2-3、米曲霉12-15、食盐42-45、蔗糖酯0.4-0.5、食用醋酸适量。本发明的黄豆酱经水蒸气喷射、再经膨化后,过氧化物酶失活,阻碍了由过氧化物产生的豆臭物质,且本发明的黄豆膨化后形成多孔组织,吸水率高,且胰蛋白消化率高,不蒸煮使曲也能发酵,同时,本发明在发酵过程中添加了蔗糖酯,且酪氨酸在pH5-6时溶解度最低,采用食用醋酸调节pH值,可减少酪氨酸结晶的形成,改善了产品的外观质量,此外,本发明还可明目。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种茶香黄豆酱及其制备方法。
背景技术
黄豆酱是以黄豆为主要原料,经自然发酵而成的半流动状态的发酵食品。黄豆酱因其独特的风味物质,不仅可以调味,而且营养丰富,极易被人体吸收。黄豆酱传统的生产方式是先将大豆用水浸泡、蒸煮,然而蒸煮大豆能量消耗大,且大豆蒸煮废水如何处理成为社会及经济问题,因此,如何节省能源,开发无蒸煮的黄豆酱成为亟待解决的问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种茶香黄豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种茶香黄豆酱,由下列重量份的原料制成:
大豆400-410、瓜子仁40-45、辣椒20-22、茶叶8-9、青葙子2-3、密蒙花1-2、沙苑子3-4、菊花2-3、米曲霉12-15、食盐42-45、蔗糖酯0.4-0.5、食用醋酸适量。
所述的茶香黄豆酱的制备方法,包括以下步骤:
(1)将青葙子、密蒙花、沙苑子、菊花加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将大豆粗粉碎,装入密闭容器中,用1kg/cm3的水蒸气喷射,喷射时间为3-5分钟,将物料迅速排向大气压以下的密闭容器外使物料膨化;
(3)在步骤(2)所得物料温度降至35℃时加入米曲霉,拌匀,在32℃下培养24-26小时,期间每隔3-4小时翻曲一次;
(4)将食盐加水配置成10-12%的食盐水,然后与步骤(3)所得物料混合送入缸中,加入蔗糖酯拌匀,于40℃下恒温发酵5-7天,然后将所得物料移至室外,后熟3-5天;
(5)将辣椒与茶叶混合,加3-4倍的水,小火煮沸,然后将辣椒捞出,剁碎,与步骤(1)、(4)所得物料混合,加食用醋酸调节pH值至4.8,再加入剩余物料拌匀,即得。
本发明的优点是:本发明的黄豆酱经水蒸气喷射、再经膨化后,过氧化物酶失活,阻碍了由过氧化物产生的豆臭物质,且本发明的黄豆膨化后形成多孔组织,吸水率高,且胰蛋白消化率高,不蒸煮使曲也能发酵,同时,本发明在发酵过程中添加了蔗糖酯,可抑制酪氨酸结晶的形成,且酪氨酸在pH5-6时溶解度最低,本发明采用食用醋酸调节pH值,可减少酪氨酸结晶的形成,从而改善产品的外观质量,此外,本发明还含有多种中草药成分,具有明目的功效。
具体实施方式
一种茶香黄豆酱,由下列重量份(千克)的原料制成:
大豆400、瓜子仁40、辣椒20、茶叶8、青葙子2、密蒙花1、沙苑子3、菊花2、米曲霉12、食盐42、蔗糖酯0.4、食用醋酸适量。
所述的茶香黄豆酱的制备方法,包括以下步骤:
(1)将青葙子、密蒙花、沙苑子、菊花加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将大豆粗粉碎,装入密闭容器中,用1kg/cm3的水蒸气喷射,喷射时间为3分钟,将物料迅速排向大气压以下的密闭容器外使物料膨化;
(3)在步骤(2)所得物料温度降至35℃时加入米曲霉,拌匀,在32℃下培养24小时,期间每隔3小时翻曲一次;
(4)将食盐加水配置成10%的食盐水,然后与步骤(3)所得物料混合送入缸中,加入蔗糖酯拌匀,于40℃下恒温发酵5天,然后将所得物料移至室外,后熟3天;
(5)将辣椒与茶叶混合,加3倍的水,小火煮沸,然后将辣椒捞出,剁碎,与步骤(1)、(4)所得物料混合,加食用醋酸调节pH值至4.8,再加入剩余物料拌匀,即得。
Claims (2)
1.一种茶香黄豆酱,其特征在于由下列重量份的原料制成:
大豆400-410、瓜子仁40-45、辣椒20-22、茶叶8-9、青葙子2-3、密蒙花1-2、沙苑子3-4、菊花2-3、米曲霉12-15、食盐42-45、蔗糖酯0.4-0.5、食用醋酸适量。
2.根据权利要求1所述的茶香黄豆酱的制备方法,其特征在于包括以下步骤:
(1)将青葙子、密蒙花、沙苑子、菊花加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将大豆粗粉碎,装入密闭容器中,用1kg/cm3的水蒸气喷射,喷射时间为3-5分钟,将物料迅速排向大气压以下的密闭容器外使物料膨化;
(3)在步骤(2)所得物料温度降至35℃时加入米曲霉,拌匀,在32℃下培养24-26小时,期间每隔3-4小时翻曲一次;
(4)将食盐加水配置成10-12%的食盐水,然后与步骤(3)所得物料混合送入缸中,加入蔗糖酯拌匀,于40℃下恒温发酵5-7天,然后将所得物料移至室外,后熟3-5天;
(5)将辣椒与茶叶混合,加3-4倍的水,小火煮沸,然后将辣椒捞出,剁碎,
与步骤(1)、(4)所得物料混合,加食用醋酸调节pH值至4.8,再加入剩余物料拌匀,即得。
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CN107455673A (zh) * | 2017-09-13 | 2017-12-12 | 南宁学院 | 一种无油辣椒酱及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101371697A (zh) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | 一种香辣大豆酱 |
CN104431969A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种阿胶杏脯黄豆酱及其制备方法 |
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Patent Citations (2)
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---|---|---|---|---|
CN101371697A (zh) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | 一种香辣大豆酱 |
CN104431969A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种阿胶杏脯黄豆酱及其制备方法 |
Non-Patent Citations (2)
Title |
---|
周秀琴: "无蒸煮大豆酿豆酱", 《江苏调味副食品》 * |
肖霄等: "抑制曲霉型豆酱产生白色结晶物的方法研究", 《中国调味品》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107455673A (zh) * | 2017-09-13 | 2017-12-12 | 南宁学院 | 一种无油辣椒酱及其制备方法 |
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