CN105851888A - 一种红曲香菇豆瓣酱及其制备方法 - Google Patents
一种红曲香菇豆瓣酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种红曲香菇豆瓣酱及其制备方法,包括以下步骤:1)红曲的制作;2)香菇预处理;3)米曲霉麸曲孢子的制备;4)面粉的焙烤;5)蚕豆的处理;6)接种制曲;7)调配;8)装坛;9)发酵。本发明在制备过程中产生的红曲色素富于酱品深红色泽;同时红曲霉产生的多种活性物质与香菇的营养活性成分等共同形成集色、香、味、形及保健功能于一体的红曲香菇豆瓣酱,在较低浓度食盐的条件下发酵,且豆瓣能够正常发酵不受杂菌的污染,保证产品原有的风味,实现豆瓣酱产品的即食性。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种红曲香菇豆瓣酱及其制备方法。
背景技术
豆瓣酱是我国传统的发酵制品,其酱香浓郁,滋味鲜美,制作历史悠久,品种多样,主要有豆瓣辣酱、香油豆瓣酱、牛肉豆瓣辣酱等。由于传统豆瓣酱制作多采用自然制曲发酵生产,具有发酵周期长、加工期存在时限性、产品含盐量高、质量不稳定、存在一定的安全性问题等缺陷,且在传统豆瓣酱在发酵和后熟的过程中,添加大量的食盐以抑制杂菌的繁衍生殖,保证产品的质量,食盐含量一般大于12%,使得豆瓣酱仅能作调味料使用,市场上几乎没有一种豆瓣酱的即食产品。
发明内容
本发明要解决的技术问题是提供了一种红曲香菇豆瓣酱及其制备方法。
一种红曲香菇豆瓣酱的制备方法,包括以下步骤:
1)红曲的制作:
i)将大米浸泡5-8小时至无白心,淘洗沥去水分,常压蒸30-50min或高压0.1MPa蒸15-20min,待冷却后接种;
ii)按大米500g、红曲25-50g、冰醋酸1.4ml,加水,混合均匀,盖上灭菌的纱布保温保湿,于3℃培养3-7天,每天翻曲,补充无菌水,饭粒逐渐变红直到全部成红色,米粒无白心,取出摊晾干燥即为成品红曲,备用;
2)香菇预处理:
将香菇浸泡、清洗干净,沥去水分,切成小碎块,放入2%-5%的食盐水中常压蒸20-30min或高压0.1MPa蒸10-15min;
3)米曲霉麸曲孢子的制备:
麦麸过筛除去过多的细粉,水洗除去部分淀粉,拧干至手捏见水出而不下滴,装500ml的三角瓶,于0.1MPa,灭菌45min,冷却接种已活化的斜面米曲霉菌种,28-30℃培养2-6天,每天摇瓶翻曲,直至长满黄绿色孢子,将三角瓶种曲继续扩大培养成麸曲孢子种曲,干燥低温保藏备用;
4)面粉的焙烤:
于105℃恒温箱中将面粉摊开焙烤30~45min;
5)蚕豆的处理:
将蚕豆浸泡数小时充分吸水,煮沸5-10min,人工去皮、清洗,沥去水分,常压蒸瓣30-40min或高压0.1MPa10-15min,摊晾冷却至温度35℃;
6)接种制曲:
在步骤5)所得的蚕豆中,加入按照原料重量10%的步骤4)所得的焙烤面粉,调节水分含量为65%,接种1%-3%步骤3)所得的米曲霉麸曲孢子种曲,混合均匀,装入竹编盘内,厚度2-3cm,上覆盖一层干净湿纱布保湿;28-30
℃培养20小时,当曲料上生长白色菌丝、结块,品温升至37℃时进行翻曲,搓散曲块、摊平,根据需要补充无菌水,保持曲料的湿度40℃培养,培养2-3天即为成蚕豆曲;
7)调配:
在步骤6)所得的蚕豆曲中,添加红曲和香菇进行调配;
8)装坛:
将步骤7)所得的调配曲料装入发酵容器内,待品温上升至40℃时,加入60-65℃的盐水,搅拌,加一薄层食盐封面,密封;
9)发酵:
放置45℃恒温厌氧发酵5-7天,第2次加盐水搅拌均匀,再发酵3-5天,即得成熟的红曲香菇豆瓣酱。
进一步地,步骤1)中大米的蒸煮,要求米饭要求熟而不糊。
进一步地,步骤7)中香菇的添加量为蚕豆曲重的5%-10%。
进一步地,步骤7)中红曲的添加量为蚕豆曲重的1%-10%。
进一步地,步骤8)中食盐的含量控制8%-10%,其中8%为最佳。
本发明还提供了利用所述制备方法制得的红曲香菇豆瓣酱。
红曲霉在生长过程中能产生多种酶类。如:淀粉酶、糖化酶、糊精化酶、蛋白酶等。其淀粉酶、糖化酶等能将淀粉水解形成糊精、低聚糖和葡萄糖等低分子物质,改善香菇豆瓣酱的风味;蛋白酶能将蛋白质分解成多肽,氨基酸等小分子化合物,使香菇豆瓣酱组织细腻,口感滑爽,香味浓郁、色泽红润。
红曲霉在生长代谢过程中还产生红曲色素,不用再添加其他色素就可使香菇豆瓣酱自然成深红色泽,而且红曲色素无毒性,无致突变作用,安全性高。
红曲霉菌在生长代谢过程中还可以产生具有杀菌或抑菌作用的活性物质,对细胞膜等组织产生毒性作用,进而消灭细菌,对细菌中酶活力有影响,使得微生物不能正常生存。
香菇含有丰富的维生素,而维生素具有降血脂、增加冠状动脉血流量的作用,对高血压和心脑血管病具有良好的预防和治疗功能。
本发明的有益效果是:
1)红曲色素赋予酱品深红色泽;同时红曲霉产生的多种活性物质与香菇的营养活性成分等共同形成集色、香、味、形及保健功能于一体的红曲香菇豆瓣酱;
2)制备红曲过程中要求无菌操作与管理,提高了红曲种曲接种量,有效抑制杂菌生长;
3)制备过程中将香菇清洗干净,煮熟达到灭菌目的,避免带菌到发酵过程中容易导致酱品败坏,缩短保质期。
4)在较低浓度食盐的条件下发酵,且豆瓣能够正常发酵不受杂菌的污染,保证产品原有的风味,实现豆瓣酱产品的即食性。
具体实施方式
以下具体实施例对本发明作进一步阐述,但不作为对本发明的限定。
实施例1
一种红曲香菇豆瓣酱的制备方法,包括以下步骤:
1)红曲的制作:
i)将大米浸泡5小时至无白心,淘洗沥去水分,常压蒸50min,要求米饭要求熟而不糊,待冷却后接种;
ii)按大米500g、红曲25g、冰醋酸1.4ml,加水,混合均匀,盖上灭菌的纱布保温保湿,于3℃培养7天,每天翻曲,补充无菌水,饭粒逐渐变红直到全部成红色,米粒无白心,取出摊晾干燥即为成品红曲,备用;
2)香菇预处理:
将香菇浸泡、清洗干净,沥去水分,切成小碎块,放入5%的食盐水中常压蒸30min;
3)米曲霉麸曲孢子的制备:
麦麸过筛除去过多的细粉,水洗除去部分淀粉,拧干至手捏见水出而不下滴,装500ml的三角瓶,于0.1MPa,灭菌45min,冷却接种已活化的斜面米曲霉菌种,28℃培养6天,每天摇瓶翻曲,直至长满黄绿色孢子,将三角瓶种曲继续扩大培养成麸曲孢子种曲,干燥低温保藏备用;
4)面粉的焙烤:
于105℃恒温箱中将面粉摊开焙烤30min;
5)蚕豆的处理:
将蚕豆浸泡数小时充分吸水,煮沸10min,人工去皮、清洗,沥去水分,常压蒸瓣30mi,摊晾冷却至温度35℃;
6)接种制曲:
在步骤5)所得的蚕豆中,加入按照原料重量10%的步骤4)所得的焙烤面粉,调节水分含量为65%,接种3%步骤3)所得的米曲霉麸曲孢子种曲,混合均匀,装入竹编盘内,厚度2cm,上覆盖一层干净湿纱布保湿;28℃培养20小时,当曲料上生长白色菌丝、结块,品温升至37℃时进行翻曲,搓散曲块、摊平,根据需要补充适量无菌水,保持曲料的湿度40℃培养,培养3天即为蚕豆曲;
7)调配:
在步骤6)所得的蚕豆曲中,添加红曲和香菇进行调配,其中,香菇的添加量为蚕豆曲重的10%,红曲的添加量为蚕豆曲重的3%;
8)装坛:
将步骤7)所得的调配曲料装入发酵容器内,待品温上升至40℃时,加入60-65℃的盐水,搅拌,加一薄层食盐封面,食盐的含量控制1%,密封;
9)发酵:
放置45℃恒温厌氧发酵7天,第2次加盐水搅拌均匀,再发酵3天,即得成熟的红曲香菇蚕豆酱。
以上实施例仅用以说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对本发明进行了详细的说明,对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (7)
1.一种红曲香菇豆瓣酱的制备方法,其特征在于,包括以下步骤:
1)红曲的制作:
i)将大米浸泡5-8小时至无白心,淘洗沥去水分,常压蒸30-50min或高压0.1MPa蒸15-20min,待冷却后接种;
ii)按大米500g、红曲25-50g、冰醋酸1.4ml,加水,混合均匀,盖上灭菌的纱布保温保湿,于3℃培养3-7天,每天翻曲,补充无菌水,饭粒逐渐变红直到全部成红色,米粒无白心,取出摊晾干燥即为成品红曲,备用;
2)香菇预处理:
将香菇浸泡、清洗干净,沥去水分,切成小碎块,放入2%-5%的食盐水中常压蒸20-30min或高压0.1MPa蒸10-15min;
3)米曲霉麸曲孢子的制备:
麦麸过筛除去过多的细粉,水洗除去部分淀粉,拧干至手捏见水出而不下滴,装500ml的三角瓶,于0.1MPa,灭菌45min,冷却接种已活化的斜面米曲霉菌种,28-30℃培养2-6天,每天摇瓶翻曲,直至长满黄绿色孢子,将三角瓶种曲继续扩大培养成麸曲孢子种曲,干燥低温保藏备用;
4)面粉的焙烤:
于105℃恒温箱中将面粉摊开焙烤30~45min;
5)蚕豆的处理:
将蚕豆浸泡数小时充分吸水,煮沸5-10min,人工去皮、清洗,沥去水分,常压蒸瓣30-40min或高压0.1MPa10-15min,摊晾冷却至温度35℃;
6)接种制曲:
在步骤5)所得的蚕豆中,加入按照原料重量10%的步骤4)所得的焙烤面粉,调节水分含量为65%,接种1%-3%步骤3)所得的米曲霉麸曲孢子种曲,混合均匀,装入竹编盘内,厚度2-3cm,上覆盖一层干净湿纱布保湿;28-30℃培养20小时,当曲料上生长白色菌丝、结块,品温升至37℃时进行翻曲,搓散曲块、摊平,根据需要补充无菌水,保持曲料的湿度40℃培养,培养2-3天即为蚕豆曲;
7)调配:
在步骤6)所得的蚕豆曲中,添加红曲和香菇进行调配;
8)装坛:
将步骤7)所得的调配曲料装入发酵容器内,待品温上升至40℃时,加入60-65℃的盐水,搅拌,加一薄层食盐封面,密封;
9)发酵:
放置45℃恒温厌氧发酵5-7天,第2次加盐水搅拌均匀,再发酵3-5天,即得成熟的红曲香菇豆瓣酱。
2.根据权利要求1所述的红曲香菇豆瓣酱的制备方法,其特征在于,步骤1)中大米的蒸煮,米饭要求熟而不糊。
3.根据权利要求1所述的红曲香菇豆瓣酱的制备方法,其特征在于,步骤7)中香菇的添加量为蚕豆曲重的5%-10%。
4.根据权利要求1所述的红曲香菇豆瓣酱的制备方法,其特征在于,步骤7)中红曲的添加量为蚕豆曲重的1%-10%。
5.根据权利要求1所述的红曲香菇豆瓣酱的制备方法,其特征在于,步骤8)中食盐的含量控制在0.5%-4%。
6.根据权利要求1所述的红曲香菇豆瓣酱的制备方法,其特征在于,步骤8)中食盐的含量控制在1%为最佳。
7.一种权利要求1-6任一项所述的制备方法制得的红曲香菇豆瓣酱。
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CN109463639A (zh) * | 2018-12-24 | 2019-03-15 | 左汶骏 | 一种油豆瓣酱及其制备方法 |
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