CN106072428A - 一种香椿酱油及其制备方法 - Google Patents
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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
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Abstract
本发明公开了一种香椿酱油及其制备方法,该发明香椿添加到酱油酿造的制曲原料中进行发酵。该酱油呈红褐色。将香椿的风味与酱油风味相结合,所得到的香椿酱油不仅风味独特,还能补充钙、磷、铁维生素等成分,具有健脾开胃、增强机体免疫力、改善微血管循环、降低血清胆固醇、降低血压等保健作用。
Description
技术领域
本发明涉及一种添加香椿的酱油及其制备方法,属于调味品加工领域。
背景技术
目前,世界酱油年产量约为800万吨,中国酱油产量为500万吨,我国酱油生产和消费均居世界首位。酱油作为我国传统调味品,以其味道鲜美、营养丰富、色泽红褐透亮,给菜肴增鲜亮色,而倍受喜爱。随着人们生活水平的提高对酱油的风味和口感提出了更高的要求。
香椿,又名香椿芽、香椿头等,营养丰富。据测定,每100 克香椿中含蛋白质9.8克,钙143 毫克,维生素C 115 毫克( 仅次于辣椒),磷135 毫克,胡萝卜素1.36 毫克,核黄素1.50 毫克,铁4.5 毫克,粗纤维1.56 克。此外,它还含有B 族维生素等,具有较高的营养价值。中医认为,香椿味苦、性寒、无毒,有清热解毒、止血、健脾理气等功效。现代医学研究表明,香椿含香椿素等挥发性芳香族有机物,可健脾开胃,增加食欲。所含维生素E 和性激素物质,有抗衰老和补阳滋阴的作用。另外,香椿还具有清热利湿、利尿解毒、增强机体免疫功能、润滑肌肤等作用。
发明内容
为了满足消费者对营养、保健酱油的需求,本发明提供了一种营养成分丰富,具有香椿味的保健酱油。
一种香椿酱油及其制备方法,其特征是包括以下步骤:
(1)原料预处理:选择新鲜的嫩香椿芽,清洗,打浆,加入纯净水,超声提取20min,料水比1:2,提取温度45℃,榨汁,得到香椿汁;
(2)蒸料:将豆粕蒸熟,加入炒熟麸皮,豆粕:麸皮=2:1;
(3)制曲:料温降到35℃时加入米曲霉、酱油曲霉,采用厚层通风法制曲,曲霉接种量为3%,在32-35℃条件下制曲;
(4)发酵:采用低盐固态发酵法,将成曲加入浓度为12-13。Be的盐水,混合均匀。酱醅初始水分含量55%左右。发酵温度45℃左右,时间为26-30天,期间翻料2次;
(5)淋油:将发酵成熟的酱醅反复浸泡淋油,取头油、二油用于配制成品酱油,三油用于下一浸泡酱醅淋取头油;
(6)过滤:将抽提出来的生酱油过滤,去除酱油中发酵不完全残渣,添加香椿汁;
(7)灭菌:酱油过滤后,加热到70-80℃,保持20-30min灭菌;
(8)灌装:采用无菌灌装方式灌装,得到香椿酱油成品。
所述步骤(6)中香椿汁的添加量为酱油体积的1/10-1/3。
本发明优点:1)将香椿汁添加到酱油中,不仅使酱油中营养成分增加,还赋予酱油大量的维生素和矿物质等成分;2) 该酱油风味独特,并具有健脾开胃、增强机体免疫力、改善微血管循环、降低血清胆固醇、降低血压等保健作用;3)春季生产香椿芽,但香椿芽不耐储藏,将香椿芽制成香椿酱油,可以使人们在一年四季都能品尝到香椿的美味。
具体实施方式:
实施例1
香椿酱油制备方法如下:
(1)原料预处理:选择新鲜的嫩香椿芽,清洗,打浆,加入纯净水,超声提取20min,料水比1:2,提取温度45℃,榨汁,得到香椿汁;
(2)蒸料:将豆粕蒸熟,加入炒熟麸皮,豆粕:麸皮=2:1;
(3)制曲:料温降到35℃时加入米曲霉、酱油曲霉,采用厚层通风法制曲,曲霉接种量为3%,在32-35℃条件下制曲;
(4)发酵:采用低盐固态发酵法,将成曲加入浓度为12-13。Be的盐水,混合均匀。酱醅初始水分含量55%左右。发酵温度45℃左右,时间为26-30天,期间翻料2次;
(5)淋油:将发酵成熟的酱醅反复浸泡淋油,取头油、二油用于配制成品酱油,三油用于下一浸泡酱醅淋取头油;
(6)过滤:将抽提出来的生酱油过滤,去除酱油中发酵不完全残渣,添加香椿汁,体积为酱油体积的1/10,混合均匀;
(7)灭菌:酱油过滤后,加热到70℃,保持30min灭菌;
(8)灌装:采用无菌灌装方式灌装,得到香椿酱油成品。
实施例2
香椿酱油制备方法如下:
(1)原料预处理:选择新鲜的嫩香椿芽,清洗,打浆,加入纯净水,超声提取20min,料水比1:2,提取温度45℃,榨汁,得到香椿汁;
(2)蒸料:将豆粕蒸熟,加入炒熟麸皮,豆粕:麸皮=2:1;
(3)制曲:料温降到35℃时加入米曲霉、酱油曲霉,采用厚层通风法制曲,曲霉接种量为3%,在32-35℃条件下制曲;
(4)发酵:采用低盐固态发酵法,将成曲加入浓度为12-13。Be的盐水,混合均匀。酱醅初始水分含量55%左右。发酵温度45℃左右,时间为26-30天,期间翻料2次;
(5)淋油:将发酵成熟的酱醅反复浸泡淋油,取头油、二油用于配制成品酱油,三油用于下一浸泡酱醅淋取头油;
(6)过滤:将抽提出来的生酱油过滤,去除酱油中发酵不完全残渣,添加香椿汁,体积为酱油体积的1/3,混合均匀;
(7)灭菌:酱油过滤后,加热到80℃,保持20min灭菌;
(8)灌装:采用无菌灌装方式灌装,得到香椿酱油成品。
Claims (2)
1.一种香椿酱油及其制备方法,其特征是包括以下步骤:
(1)原料预处理:选择新鲜的嫩香椿芽,清洗,打浆,加入纯净水,超声提取20min,料水比1:2,提取温度45℃,榨汁,得到香椿汁;
(2)蒸料:将豆粕蒸熟,加入炒熟麸皮,豆粕:麸皮=2:1;
(3)制曲:料温降到35℃时加入米曲霉、酱油曲霉,采用厚层通风法制曲,曲霉接种量为3%,在32-35℃条件下制曲;
(4)发酵:采用低盐固态发酵法,将成曲加入浓度为12-13Be的盐水,混合均匀,酱醅初始水分含量55%左右,发酵温度45℃左右,时间为26-30天,期间翻料2次;
(5)淋油:将发酵成熟的酱醅反复浸泡淋油,取头油、二油用于配制成品酱油,三油用于下一浸泡酱醅淋取头油;
(6)过滤:将抽提出来的生酱油过滤,去除酱油中发酵不完全残渣,添加香椿汁;
(7)灭菌:酱油过滤后,加热到70-80℃,保持20-30min灭菌;
(8)灌装:采用无菌灌装方式灌装,得到香椿酱油成品。
2.根据权利要求1所述的一种香椿酱油及其制备方法,其特征在于所述步骤(6)中香椿汁的添加量为酱油体积的1/10-1/3。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106616858A (zh) * | 2016-12-19 | 2017-05-10 | 黄腾庆 | 一种鱼露酱油的制备方法 |
CN107751949A (zh) * | 2017-08-16 | 2018-03-06 | 林梁奇 | 一种具有桔子味的酱油的制备方法 |
CN109363146A (zh) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | 利用橄榄果叶酿造酱油的方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106616858A (zh) * | 2016-12-19 | 2017-05-10 | 黄腾庆 | 一种鱼露酱油的制备方法 |
CN107751949A (zh) * | 2017-08-16 | 2018-03-06 | 林梁奇 | 一种具有桔子味的酱油的制备方法 |
CN109363146A (zh) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | 利用橄榄果叶酿造酱油的方法 |
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