CN106072429A - 一种白首乌黑豆生抽的酿造方法 - Google Patents
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Abstract
一种白首乌黑豆生抽的酿造方法,其特征在于包括以下步骤:(S1)原料配比及预处理:取白首乌:桂花=4:1质量比,粉碎后混合均匀加水蒸煮,制得白首乌桂花溶液;取黑豆:小麦=2:1质量比,粉碎后混合,制得黑豆小麦原料;(S2)制曲:将S1制得的黑豆小麦原料放入S1制得的白首乌桂花溶液,控制含水量为50%~55%,静置10小时后采用蒸汽加热30分钟,出料并降温至30℃,加入质量比为0.45%的酱油曲种,搅拌均匀培养50小时,制得酱油大曲;(S3)发酵:(S4)压榨澄清。本发明制得的生抽香味醇厚,兼具白首乌、桂花的药用功能。
Description
技术领域
本发明涉及食品化工领域,尤其涉及一种白首乌黑豆生抽的酿造方法。
背景技术
白首乌是双子叶植物药萝藦科植物大根牛皮消的块根。功效滋补肝肾,强壮身体,养血补血,乌须黑发,收敛精气,生肌敛疮,润肠通便。主治治久病虚弱,慢性风痹,腰膝酸软,贫血,肠出血,须发早白,神经衰弱,阴虚久疟,溃疡久不收口,老人便秘。
中国医学认为,正气虚是导致衰老的基本因素,也是老年病峰起的内在原因。白首乌善于补益人体的精血,粗血足则正气盛,可以增强抗病能力,延缓衰老的到来,试验表明,白首乌水可溶部分及其总甙具有保护免疫器官结构完整,调节和增强体液免疫和细胞免疫的作用。白首乌磷脂可提高未梢血AEAE(+)淋巴细胞的比值和绝对数,对因环磷酰氨引起的免疫抑制现象有一定的预防和治疗作用。其次,白首乌所含的维生素A、F、G、B、磷脂、微量硒、酮及其羟基化合物都是有效的抗氧化剂,它们可以降低血清、肝、脑、心肺等组织中过氧化脂质的含量,保护机体免受自由基的侵害,防止动脉的粥样斑点的形成都有重要意义。白首乌及其水可溶部分可明显地降低及样斑点的形成都有重要意义。白首乌及其可溶部分可明显地降低及MAO-B活性,对调节单胺能系统对减少大脑的化学损害有一定的意义。
白首乌总甙及原生药粉均能显著降低血清总胆固醇,总甙剂量200MG/KG或原生药粉5g/kg时降脂作用更明显,其降脂途径可能与调节肝细胞内ATP酶(ATPase)、琥珀酯脱氧酶(SDH)、6-磷酸葡萄糖酶(G-6-Pase)等酶的活性有关。白首乌总甙还有一定的降脂、促动脉平滑肌细胞增生的作用。
桂花功效:淡黄白色,芳香,提取芳香油,制桂花浸膏,可用于食品、化妆品,可制糕点、糖果,并可酿酒。桂花味辛,可入药。以花、果实及根入药。秋季采花;春季采果;四季采根,分别晒干。花:辛,温。果:辛、甘,温。根:甘、微涩,平。功能主治:花:散寒破结,化痰止咳。用于牙痛,咳喘痰多,经闭腹痛。果:暖胃,平肝,散寒。用于虚寒胃痛。根:祛风湿,散寒。用于风湿筋骨疼痛,腰痛,肾虚牙痛。
生抽是特殊的酱油,是将原料制成大曲后,利用高盐稀态酿造,是天然接种,自然发酵的酱油,过去用竹篓抽取,现用压榨分离,原汁原味,故名曰生抽。是色金黄,味鲜美、豉香浓郁、口感醇厚、营养丰富、风味独特的香味调味品,目前大多数生抽的生产用的大曲,是由米曲霉为主体菌,也有天然接种生产的大曲。生抽生产中,一般要求参与微生物的蛋白酶。
发明内容
本发明所要解决的技术问题是提供一种白首乌桂花生抽的酿造技术,该何首乌生抽香气独特,味道丰厚,营养物质全面,可溶性无盐固形物含量高,集调味、健身、抗病、保肝和强心为一体的特殊调味品。
一种白首乌黑豆生抽的酿造方法,其特征在于包括以下步骤:
(S1)原料配比及预处理:
取白首乌:桂花=4:1质量比,粉碎后混合均匀加水蒸煮,制得白首乌桂花溶液;
取黑豆:小麦=2:1质量比,粉碎后混合,制得黑豆小麦原料;
(S2)制曲:
将S1制得的黑豆小麦原料放入S1制得的白首乌桂花溶液,控制含水量为50%~55%,静置10小时后采用蒸汽加热30分钟,出料并降温至30℃,加入质量比为0.45%的酱油曲种,搅拌均匀培养50小时,制得酱油大曲;
(S3)发酵:
在大曲中加入8℃的Bé盐水,与大曲的体积比按照3:4,温度控制在18℃,开始发酵,每天搅拌一次并升温1.5℃;待温度升至33℃时,保持品温在33~37℃,加入球拟酵母,发酵50天后加入鲁氏酵母,密封发酵5个月;
(S4)压榨澄清:
将S3制得的品料分装于过滤袋压榨得到生抽初产品,沉淀、分装、灭菌后得到生抽成品。
作为一种优选,S1中加水量为白首乌、桂花质量之和的5倍;蒸煮时间为3小时。
作为一种优选,S1中黑豆与小麦粉碎后的球径小于1mm。
作为一种优选,S2中的酱油曲种的制备方法是:麸皮与水按照质量比1:1的比例混合,灭菌后接入米曲霉,培养至整体呈绿色后干燥获得曲种。
作为一种优选,S3中球拟酵母接种量为105个/mL;鲁氏酵母添加量为106个/mL。
本方法制得的生抽兼具白首乌与桂花的药用功效,且包含了桂花的特殊香气;经过实验,该产品的风味独特,体态好,营养物质丰富。本发明原理复杂,但操作简单、规范、设备投入不大。
具体实施方式
以下结合具体的实施例对本发明所公开的一种白首乌黑豆生抽的酿造方法作进一步阐释。
一种白首乌黑豆生抽的酿造方法,包括以下步骤:
(S1)原料配比及预处理:
取白首乌:桂花=4:1质量比,粉碎后混合均匀加水蒸煮,制得白首乌桂花溶液;
取黑豆:小麦=2:1质量比,粉碎后混合,制得黑豆小麦原料;
(S2)制曲:
将S1制得的黑豆小麦原料放入S1制得的白首乌桂花溶液,控制含水量为50%~55%,静置10小时后采用蒸汽加热30分钟,出料并降温至30℃,加入质量比为0.45%的酱油曲种,搅拌均匀培养50小时,制得酱油大曲;
(S3)发酵:
在大曲中加入8℃的Bé盐水,与大曲的体积比按照3:4,温度控制在18℃,开始发酵,每天搅拌一次并升温1.5℃;待温度升至33℃时,保持品温在33~37℃,加入球拟酵母,发酵50天后加入鲁氏酵母,密封发酵5个月;
(S4)压榨澄清:
将S3制得的品料分装于过滤袋压榨得到生抽初产品,沉淀、分装、灭菌后得到生抽成品。
本实施例中,S1中加水量为白首乌、桂花质量之和的5倍;蒸煮时间为3小时。
本实施例中,S1中黑豆与小麦粉碎后的球径小于1mm。
本实施例中,S2中的酱油曲种的制备方法是:麸皮与水按照质量比1:1的比例混合,灭菌后接入米曲霉,培养至整体呈绿色后干燥获得曲种。
本实施例中,S3中球拟酵母接种量为105个/mL;鲁氏酵母添加量为106个/mL。
应当理解的是,对本领域普通技术人员来说,可以根据上述说明加以改进或变换,而所有这些改进和变换都应属于本发明所附权利要求的保护范围。
Claims (5)
1.一种白首乌黑豆生抽的酿造方法,其特征在于包括以下步骤:
(S1)原料配比及预处理:
取白首乌:桂花=4:1质量比,粉碎后混合均匀加水蒸煮,制得白首乌桂花溶液;
取黑豆:小麦=2:1质量比,粉碎后混合,制得黑豆小麦原料;
(S2)制曲:
将S1制得的黑豆小麦原料放入S1制得的白首乌桂花溶液,控制含水量为50%~55%,静置10小时后采用蒸汽加热30分钟,出料并降温至30℃,加入质量比为0.45%的酱油曲种,搅拌均匀培养50小时,制得酱油大曲;
(S3)发酵:
在大曲中加入8℃的Bé盐水,与大曲的体积比按照3:4,温度控制在18℃,开始发酵,每天搅拌一次并升温1.5℃;待温度升至33℃时,保持品温在33~37℃,加入球拟酵母,发酵50天后加入鲁氏酵母,密封发酵5个月;
(S4)压榨澄清:
将S3制得的品料分装于过滤袋压榨得到生抽初产品,沉淀、分装、灭菌后得到生抽成品。
2.根据权利要求1所述的一种白首乌黑豆生抽的酿造方法,其特征在于:S1中加水量为白首乌、桂花质量之和的5倍;蒸煮时间为3小时。
3.根据权利要求1所述的一种白首乌黑豆生抽的酿造方法,其特征在于:S1中黑豆与小麦粉碎后的球径小于1mm。
4.根据权利要求1所述的一种白首乌黑豆生抽的酿造方法,其特征在于:S2中的酱油曲种的制备方法是:麸皮与水按照质量比1:1的比例混合,灭菌后接入米曲霉,培养至整体呈绿色后干燥获得曲种。
5.根据权利要求1所述的一种白首乌黑豆生抽的酿造方法,其特征在于:S3中球拟酵母接种量为105个/mL;鲁氏酵母添加量为106个/mL。
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