CN105124528A - 一种乳酸钙处理发酵紫苏油粕柿子甜面酱以及制备方法 - Google Patents
一种乳酸钙处理发酵紫苏油粕柿子甜面酱以及制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2400/169—Plantarum
Abstract
本发明公开一种乳酸钙处理发酵紫苏油粕柿子甜面酱及其制备方法,所采用的原料包括鲜成熟柿子、小麦淀粉、差压膨化改性紫苏油粕、柠檬酸、白砂糖、蜂蜜、乳酸钙、卡拉胶、黄原胶、羟甲基纤维素钠、植物乳杆菌、乳酸菌、臭氧水。对原料进行臭氧水减菌打浆以及高温翻炒减菌、乳酸钙处理、植物乳杆菌、乳酸菌接种中温和低温发酵即得。本发明的植物乳杆菌能够促进发酵过程中乳酸以外的多种有机酸和风味物质的产生,增加产品的风味品质,同时,采用乳酸钙处理加速了发酵过程,有效增加了原料中的总酸、挥发酸以及乳酸含量,使得产品的PH值降低至4以下,有利于杀菌;采用乳酸菌纯种接种发酵以及前期的减菌处理,抑制了杂菌的生长,抑制发酵过程中亚硝酸盐的积累。
Description
技术领域
本发明属于领域果酱制品领域,具体涉及一种乳酸钙处理发酵紫苏油粕柿子甜面酱以及制备方法。
背景技术
植物乳杆菌常存在于发酵果汁中,经植入乳杆菌发酵的果蔬原料会产生锅中风味物质,对爽口、清香有一定的作用,产生的乳酸和乙醇形成的乳酸乙酯具有水果香味,同时,植物乳杆菌作为人体胃肠道的益生菌群,会产生具有特殊功能的多种合成酶,这些酶在发酵过程中可以促进维生素、细菌素以及大量有机酸。
钙存在于果蔬细胞壁中,与果胶结合形成果胶钙,在细胞壁与中胶层之间形成交联结构,起到保护果蔬硬度和维持细胞壁结构稳定的作用,乳酸钙作为一种容易被人体吸收的可溶性离子钙和食品营养剂,具有无异味、保持水分、调节酸度、抗氧化等作用。
酱制品的发酵过程中,原料本身携带的杂菌容易在发酵初期形成亚硝酸盐,增加整个发酵过程的亚硝酸盐积累。如果对原料先进性减菌,在发酵,则会减少原料本身携带的杂菌在发酵过程中的成长。
紫苏油粕与油菜饼粕和棉籽饼粕相比,不含有有毒有害物质,同时含有丰富的人体必需氨基酸,还含有紫苏醛灯风味物质,有特殊的怡人香气。
柿子含有丰富的胡萝卜素、核黄素、维生素等微量元素,具有润肺化痰、清热生津、涩肠止痢、健脾益胃,生津润肠、凉血止血等多种功效。
发明内容
本发明针对酱制品发展的需要,提出一种乳酸钙处理发酵紫苏油粕柿子甜面酱以及制备方法。
本发明采用的技术方案如下:
一种乳酸钙处理发酵紫苏油粕柿子甜面酱,其特征在于,包括以下重量份组分:鲜成熟柿子30-40、小麦淀粉10-12、差压膨化改性紫苏油粕2.7-3.6、柠檬酸0.12-0.16、白砂糖7-10、蜂蜜8-10、乳酸钙1.5-2、卡拉胶0.2-0.4、黄原胶0.4-0.6、羟甲基纤维素钠0.8-1.2、植物乳杆菌0.4-0.6、乳酸菌1-1.2、臭氧水4-5。
一种乳酸钙处理发酵紫苏油粕柿子甜面酱制备方法,其特征在于,包括以下步骤:
(1)取鲜成熟柿子去除腐烂蛀虫部分,用清水冲洗之干净,去除柿子果核;
(2)将臭氧水稀释为浓度为0.6mg/L的臭氧水溶液;将去果核柿子与臭氧水溶液以1:10的比例混合浸泡2-3min,对去果核柿子减菌;
(3)将减菌处理后的柿子放入辗压机中辗压为泥、白糖、蜂蜜混合并加入重量2-3的水50-60℃加热搅拌至均匀,得柿子泥;
(4)将湿面筋中接入一半活化的植物乳杆菌、乳酸菌后放入一半柿子泥,加入总重量1-2倍水,放入通过管道连通的两个密闭发酵罐的上罐体中15-20℃发酵5-10d;
(5)将差压膨化改性紫苏油粕乳接入剩余一半的并加入植物乳杆菌、乳酸菌后加入另一半柿子泥后,加入总重量2-3倍水,放入通过管道连通的两个密闭发酵罐的下罐体中35-40℃发酵5-10d;
(6)通过设在连通管道上的二位三通阀门的开启将步骤(4)所得发酵料混入步骤(5)所得发酵料,通过设在连通管道上的二位三通阀门往下罐体中加入乳酸钙搅拌均匀后在下罐体中25-30℃密封发酵15-20d;
(7)通过设在连通管道上的二位三通阀门往下罐体中注入卡拉胶、黄原胶、羟甲基纤维素钠并开启下罐体中的搅拌装置搅拌均匀,即得。
本发明的有益效果体现在:
本发明的植物乳杆菌能够促进发酵过程中乳酸以外的多种有机酸和风味物质的产生,增加产品的风味品质,同时,采用部分不同温度发酵的组合以及组合后在乳酸钙处理在采取中间温度发酵,控制了发酵速度,保证了发酵的充分进行,有效增加了原料中的总酸、挥发酸以及乳酸含量,使得产品的PH值降低至4以下,在者,采用疏松结构的豆泡和差压膨化改性紫苏油粕作为植物乳杆菌、乳酸菌的载体,在进行发酵,可以促进菌的生长,进而在发酵前期促进发酵速度的加快,发酵后期抑制发料速度,起到促进风味物质产生的作用;这种原料加工成的酱仅需要常压杀菌即可,可缓解杀菌压力并保持原有营养成分;采用乳酸菌纯种接种发酵以及前期的减菌处理,抑制了杂菌的生长,抑制发酵过程中亚硝酸盐的积累。
具体实施方式
本实施例所述乳酸钙处理发酵紫苏油粕柿子甜面酱,其特征在于,包括以下重量份组分:鲜成熟柿子35、小麦淀粉11、差压膨化改性紫苏油粕3.2、柠檬酸0.14、白砂糖8、蜂蜜9、乳酸钙1.75、卡拉胶0.3、黄原胶0.5、羟甲基纤维素钠1、植物乳杆菌0.5、乳酸菌11、臭氧水4.5。
本实施例所述乳酸钙处理发酵紫苏油粕柿子甜面酱制备方法,其特征在于,包括以下步骤:
(1)取鲜成熟柿子去除腐烂蛀虫部分,用清水冲洗之干净,去除柿子果核;
(2)将臭氧水稀释为浓度为0.6mg/L的臭氧水溶液;将去果核柿子与臭氧水溶液以1:10的比例混合浸泡2-3min,对去果核柿子减菌;
(3)将减菌处理后的柿子放入辗压机中辗压为泥、白糖、蜂蜜混合并加入重量2-3的水50-60℃加热搅拌至均匀,得柿子泥;
(4)将湿面筋中接入一半活化的植物乳杆菌、乳酸菌后放入一半柿子泥,加入总重量1-2倍水,放入通过管道连通的两个密闭发酵罐的上罐体中15-20℃发酵5-10d;
(5)将差压膨化改性紫苏油粕乳接入剩余一半的并加入植物乳杆菌、乳酸菌后加入另一半柿子泥后,加入总重量2-3倍水,放入通过管道连通的两个密闭发酵罐的下罐体中35-40℃发酵5-10d;
(6)通过设在连通管道上的二位三通阀门的开启将步骤(4)所得发酵料混入步骤(5)所得发酵料,通过设在连通管道上的二位三通阀门往下罐体中加入乳酸钙搅拌均匀后在下罐体中25-30℃密封发酵15-20d;
(7)通过设在连通管道上的二位三通阀门往下罐体中注入卡拉胶、黄原胶、羟甲基纤维素钠并开启下罐体中的搅拌装置搅拌均匀,即得。
Claims (2)
1.一种乳酸钙处理发酵紫苏油粕柿子甜面酱,其特征在于,包括以下重量份组分:鲜成熟柿子30-40、湿面筋10-12、差压膨化改性紫苏油粕2.7-3.6、柠檬酸0.12-0.16、白砂糖7-10、蜂蜜8-10、乳酸钙1.5-2、卡拉胶0.2-0.4、黄原胶0.4-0.6、羟甲基纤维素钠0.8-1.2、植物乳杆菌0.4-0.6、乳酸菌1-1.2、臭氧水4-5。
2.一种乳酸钙处理发酵紫苏油粕柿子甜面酱制备方法,其特征在于,包括以下步骤:
(1)取鲜成熟柿子去除腐烂蛀虫部分,用清水冲洗之干净,去除柿子果核;
(2)将臭氧水稀释为浓度为0.6mg/L的臭氧水溶液;将去果核柿子与臭氧水溶液以1:10的比例混合浸泡2-3min,对去果核柿子减菌;
(3)将减菌处理后的柿子放入辗压机中辗压为泥、白糖、蜂蜜混合并加入重量2-3的水50-60℃加热搅拌至均匀,得柿子泥;
(4)将湿面筋中接入一半活化的植物乳杆菌、乳酸菌后放入一半柿子泥,加入总重量1-2倍水,放入通过管道连通的两个密闭发酵罐的上罐体中15-20℃发酵5-10d;
(5)将差压膨化改性紫苏油粕乳接入剩余一半的并加入植物乳杆菌、乳酸菌后加入另一半柿子泥后,加入总重量2-3倍水,放入通过管道连通的两个密闭发酵罐的下罐体中35-40℃发酵5-10d;
(6)通过设在连通管道上的二位三通阀门的开启将步骤(4)所得发酵料混入步骤(5)所得发酵料,通过设在连通管道上的二位三通阀门往下罐体中加入乳酸钙搅拌均匀后在下罐体中25-30℃密封发酵15-20d;
(7)通过设在连通管道上的二位三通阀门往下罐体中注入卡拉胶、黄原胶、羟甲基纤维素钠并开启下罐体中的搅拌装置搅拌均匀,即得。
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