CN105962304A - 一种发酵型桂花海鲜菇酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种发酵型桂花海鲜菇酱,由下列重量份的原料制成:黄豆180‑200、面粉70‑80、海鲜菇35‑40、海带8‑10、桂花4‑5、莲蓉3‑4、鲜榨西柚汁8‑10、茯苓2‑3、刺五加3‑4、五味子1‑2、酱油曲精0.7‑0.8、酵母0.3‑0.4、白糖4‑5、姜汁2‑3、五香粉2‑3、胡椒粉3‑4、柠檬酸适量、水适量。本发明添加的海鲜菇味道鲜美,添加的桂花具有养颜美容、舒缓喉咙的功能,此外,本发明还含有茯苓等多种中药成分,具有健脾和胃、宁心安神的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种发酵型桂花海鲜菇酱及其制备方法。
背景技术
海鲜菇是一种具有良好保健功能的珍稀食用菌,有较强分解木质素、纤维素、半纤维素的能力,能较好地利用葡萄糖、蔗糖和淀粉而不能利用乳糖,其子实体热水和有机溶剂(甲醇和乙醇等)提取物,有清除体内自由基、降血糖、降血压、提高免疫力和延缓衰老等功效。据报道,海鲜菇发酵所得食用菌菌丝体中的多糖含量远高于子实体,并且发酵液中含有大量的胞外多糖,食用菌在发酵过程中还能在发酵液内同时产生多糖、多肽、生物碱、萜类化合物、甾醇、酶、核酸、氨基酸、维生素、植物激素等多种生理活性物质。
海带是一种大型的褐藻,除了作为普通食品使用外还可提取碘、甘露醇、褐藻酸钠等化工原料具有很高的营养价值。然而,现有技术中很少有海鲜菇与海带两者结合而制成的食品,即便有少量该类食品,也只是两者的简单添加,并不能带来附加价值,也不能实现该类食品的多样性。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种发酵型桂花海鲜菇酱及其制备方法。
本发明是通过以下技术方案实现的:
一种发酵型桂花海鲜菇酱,由下列重量份的原料制成:
黄豆180-200、面粉70-80、海鲜菇35-40、海带8-10、桂花4-5、莲蓉3-4、鲜榨西柚汁8-10、茯苓2-3、刺五加3-4、五味子1-2、酱油曲精0.7-0.8、酵母0.3-0.4、白糖4-5、姜汁2-3、五香粉2-3、胡椒粉3-4、柠檬酸适量、水适量。
所述的一种发酵型桂花海鲜菇酱的制备方法,包括以下步骤:
(1)将海带清洗干净,加1倍水打成匀浆,备用;将海鲜菇浸入0.3%-0.5%的低质量分数盐水溶液中漂洗干净,倒入含0.04%柠檬酸的沸水中,漂烫2min后捞出,再加1倍水打成匀浆,备用;
(2)将步骤(1)所得海带浆和海鲜菇浆混合均匀后,在90℃下灭菌5min,迅速冷却至45-48℃时接种酵母,再迅速移入恒温培养箱内发酵培养6-8h,培养温度为45℃;
(3)将黄豆浸泡置于清水中浸泡10-12h,再转至高压锅中高压蒸煮15-20min后捞出,冷却备用;
(4)将酱油曲精拌入面粉,再拌入黄豆装入曲盘后开始制曲,32℃恒温下培养至成曲;成曲中加入1倍的质量分数为8%的盐水,在32℃恒温下发酵8-10天,每天翻料1次;
(5)将茯苓、刺五加、五味子用8-10倍量的水加热提取,过滤,取中药液进行喷雾干燥处理,得中药粉备用;
(6)将桂花、莲蓉置于鲜榨西柚汁中浸泡10-15min,再混合打浆,得浆液;
(7)将步骤(2)、(4)、(5)、(6)处理后的物料与剩余各原料混合均匀后,置于有热油的锅中翻炒15-20min,分装后杀菌、冷却,即得成品。
本发明的优点是:本发明将黄豆进行单独发酵,开始发酵前加入盐水,增加产品风味的同时还能抑制杂菌的繁殖,而且盐水的质量分数为8%,并不会抑制酶的活性,也不会阻碍水解作用的顺利进行;将海鲜菇、海带液混合发酵,发酵额外得到了多糖和具有体外抗肿瘤活性的乙酸乙酯提取物,同时具有抗羟自由基能力,为海鲜菇提供了高附加值,提高了海鲜菇发酵的意义;本发明添加的海鲜菇味道鲜美,添加的桂花具有养颜美容、舒缓喉咙的功能,此外,本发明还含有茯苓等多种中药成分,具有健脾和胃、宁心安神的功效。
具体实施方式
一种发酵型桂花海鲜菇酱,由下列重量份的原料制成:
黄豆180、面粉70、海鲜菇35、海带8、桂花4、莲蓉3、鲜榨西柚汁8、茯苓2、刺五加3、五味子1、酱油曲精0.7、酵母0.3、白糖4、姜汁2、五香粉2、胡椒粉3、柠檬酸适量、水适量。
所述的一种发酵型桂花海鲜菇酱的制备方法,包括以下步骤:
(1)将海带清洗干净,加1倍水打成匀浆,备用;将海鲜菇浸入0.3%的低质量分数盐水溶液中漂洗干净,倒入含0.04%柠檬酸的沸水中,漂烫2min后捞出,再加1倍水打成匀浆,备用;
(2)将步骤(1)所得海带浆和海鲜菇浆混合均匀后,在90℃下灭菌5min,迅速冷却至45℃时接种酵母,再迅速移入恒温培养箱内发酵培养6h,培养温度为45℃;
(3)将黄豆浸泡置于清水中浸泡10h,再转至高压锅中高压蒸煮15min后捞出,冷却备用;
(4)将酱油曲精拌入面粉,再拌入黄豆装入曲盘后开始制曲,32℃恒温下培养至成曲;成曲中加入1倍的质量分数为8%的盐水,在32℃恒温下发酵8天,每天翻料1次;
(5)将茯苓、刺五加、五味子用8倍量的水加热提取,过滤,取中药液进行喷雾干燥处理,得中药粉备用;
(6)将桂花、莲蓉置于鲜榨西柚汁中浸泡10min,再混合打浆,得浆液;
(7)将步骤(2)、(4)、(5)、(6)处理后的物料与剩余各原料混合均匀后,置于有热油的锅中翻炒15min,分装后杀菌、冷却,即得成品。
Claims (2)
1.一种发酵型桂花海鲜菇酱,其特征在于由下列重量份的原料制成:
黄豆180-200、面粉70-80、海鲜菇35-40、海带8-10、桂花4-5、莲蓉3-4、鲜榨西柚汁8-10、茯苓2-3、刺五加3-4、五味子1-2、酱油曲精0.7-0.8、酵母0.3-0.4、白糖4-5、姜汁2-3、五香粉2-3、胡椒粉3-4、柠檬酸适量、水适量。
2.根据权利要求1所述的一种发酵型桂花海鲜菇酱的制备方法,其特征在于包括以下步骤:
(1)将海带清洗干净,加1倍水打成匀浆,备用;将海鲜菇浸入0.3%-0.5%的低质量分数盐水溶液中漂洗干净,倒入含0.04%柠檬酸的沸水中,漂烫2min后捞出,再加1倍水打成匀浆,备用;
(2)将步骤(1)所得海带浆和海鲜菇浆混合均匀后,在90℃下灭菌5min,迅速冷却至45-48℃时接种酵母,再迅速移入恒温培养箱内发酵培养6-8h,培养温度为45℃;
(3)将黄豆浸泡置于清水中浸泡10-12h,再转至高压锅中高压蒸煮15-20min后捞出,冷却备用;
(4)将酱油曲精拌入面粉,再拌入黄豆装入曲盘后开始制曲,32℃恒温下培养至成曲;成曲中加入1倍的质量分数为8%的盐水,在32℃恒温下发酵8-10天,每天翻料1次;
(5)将茯苓、刺五加、五味子用8-10倍量的水加热提取,过滤,取中药液进行喷雾干燥处理,得中药粉备用;
(6)将桂花、莲蓉置于鲜榨西柚汁中浸泡10-15min,再混合打浆,得浆液;
(7)将步骤(2)、(4)、(5)、(6)处理后的物料与剩余各原料混合均匀后,置于有热油的锅中翻炒15-20min,分装后杀菌、冷却,即得成品。
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