CN106360361A - 一种发酵鱼肉黄豆酱 - Google Patents
一种发酵鱼肉黄豆酱 Download PDFInfo
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Abstract
本发明涉及食品加工领域,公开了一种发酵鱼肉黄豆酱,由以下原料制成:黄豆、鱼肉、魔芋淀粉、西瓜皮、枸杞、白芍、防风、桂花、茉莉花、油菜花粉、食盐、低聚木糖、香辛料、植物油、酵母菌、乳酸菌、谷胱甘肽、溶菌酶;产品微酸醇香,口感筋道,营养均衡;黄豆经浸泡后直接发酵,保留了黄豆中的营养成分,去除豆腥味,风味鲜美,促进营养物质的吸收利用,消化吸收率达到67.8%;鱼肉经蒸煮炒制,西瓜皮经三次烘干,均使口感筋道,经发酵后,消除鱼腥味,易于吸收;不含任何添加剂,安全健康,低盐低脂,任何人群均可食用;丰富了消费者的口感和营养需求,增加了鱼肉和西瓜皮的深加工途径,使农户的经济收入增加14.7%。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种发酵鱼肉黄豆酱。
背景技术
黄豆营养丰富,富含蛋白质、脂肪、矿质元素及维生素,能够增强免疫力,防止血管硬化,促进大脑和骨骼发育,通导大便,抗缺铁性贫血,降血糖,抗氧化,抗衰老,抗癌抑癌。
鱼肉的肉质细嫩鲜美、营养丰富,富含蛋白质、脂肪、维生素及矿质元素,能够保护心脏,滋补健胃,利水消肿,通乳,清热解毒,促进生长发育,保护视力,治疗慢性炎症,降血糖,抗肿瘤。
随着黄豆种植规模的不断扩大,黄豆的深加工也日益成为大家关注的焦点,目前市场上的黄豆深加工产品主要为豆浆、豆奶和豆酱,而且豆酱都是高盐或高脂,营养单一,将黄豆和鱼肉制备成调味酱,能够增加鱼肉的深加工途径,满足消费者的口感、营养和保健需求。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种发酵鱼肉黄豆酱。
一种发酵鱼肉黄豆酱,由以下重量份的原料制成:黄豆76~78、鱼肉32~34、魔芋淀粉5~7、西瓜皮8~10、枸杞2.4~2.6、白芍2.4~2.6、防风1.7~1.9、桂花1.7~1.9、茉莉花2.1~2.3、油菜花粉0.6~0.8、食盐1.7~1.9、低聚木糖7~9、香辛料0.6~0.8、植物油8~10、酵母菌3~4、乳酸菌3~4、谷胱甘肽0.7~0.9、溶菌酶0.04~0.06。
所述的黄豆,为非转基因有机黄豆,安全健康。
所述的鱼肉,为新鲜鳕鱼肉。
所述的油菜花粉,为破壁后的油菜花粉,提供丰富的营养和保健功能,易于吸收。
所述的香辛料,由以下重量份的原料组成:葱15~17、姜14~16、蒜14~16、花椒13~15、胡椒12~14、辣椒10~12、八角10~12、孜然8~10、草果7~9、罗勒7~9、紫苏叶7~9、香砂5~7、香荚兰5~7,所有原料混合,粉碎至240~300目,得香辛料粉。
所述的植物油,由以下重量份的原料组成:核桃油5~7、米糠油4~6、椰子油4~6、亚麻籽油1~3,富含不饱和脂肪酸,保护心脑血管。
所述的酵母菌,由以下重量份的原料组成:增香酵母6~8、啤酒酵母4~6、葡萄酒酵母3~5,各原料活菌数为108~109CFU/ml。
所述的乳酸菌,由以下重量份的原料组成:保加利亚乳杆菌11~13、嗜酸乳杆菌7~9、双歧杆菌7~9、干酪乳杆菌6~8,各原料活菌数为109~1010CFU/ml。
一种发酵鱼肉黄豆酱的制备方法,具体步骤如下:
(1)将黄豆洗净,45~50℃的水浸泡60~70分钟,沥水,得泡黄豆;
(2)将鱼肉洗净,置于蒸笼中蒸40~50分钟,去除鱼刺和鱼骨,加入1/4植物油,拌匀,置于锅中,逐渐加热至90~95℃,不断翻炒至肉质变黄,含水量为53~55%,口感筋道,香味浓郁,得炒鱼肉;
(3)将西瓜皮去除绿色蜡质层,洗净,切丁,大小为0.6~0.8cm,置于72~74℃烘干18~20分钟,再置于60~62℃烘干15~17分钟,将烘箱温度调至50~52℃,烘干至含水量为16~18%,柔韧筋道,得西瓜皮丁;
(4)将魔芋淀粉加入魔芋淀粉重量2~3倍量的水中中,加热至82~86℃,搅拌完全混匀,得魔芋淀粉溶液;
(5)将枸杞、白芍、防风、桂花和茉莉花粉碎至200~280目,得中药粉,加入中药粉重量60~70倍量的水,煮沸后小火熬煮至体积为原来的1/4,过滤,除去中药渣,62~64℃烘干至含水量4~6%,得中药提取物;
(6)向泡黄豆至加入酵母菌,搅拌均匀,置于24~26℃恒温发酵20~22小时,去除豆腥味,醇香浓郁,抑制杂菌,加入低聚果糖,搅拌至完全溶解,加入乳酸菌,混合均匀,置于32~34℃恒温发酵3~5小时,加入炒鱼肉和西瓜皮丁,搅拌均匀,置于36~38℃继续发酵4~6小时,分解大分子物质,促进吸收,提高消化吸收率,加入食盐和谷胱甘肽,搅拌至完全溶解,置于46~48℃烘干至含水量为68~70%,得发酵料;
(7)将剩下的植物油加热至93~95℃,加入发酵料不断翻炒14~16分钟,加入中药提取物和香辛料粉,增加香味和保健功能,继续翻炒7~9分钟,加入油菜花粉、魔芋淀粉溶液和溶菌酶,翻炒10~12分钟,丰富营养,延长货架期,得发酵鱼肉黄豆酱;
(8)灌装,得成品。
本发明的优点是:本发明提供的一种发酵鱼肉黄豆酱,微酸醇香,咸甜适中,口感筋道,原料丰富,营养均衡;黄豆经浸泡后直接进行发酵,改变传统黄豆酱的先蒸煮再发酵的过程,保留了黄豆中的营养成分,而且黄豆经酵母菌和乳酸菌发酵,去除豆腥味,风味鲜美,分解大分子的蛋白质,促进营养物质的吸收利用,消化吸收率达到67.8%;鱼肉经蒸煮炒制,西瓜皮经三次烘干,均使口感筋道,经乳酸菌发酵后,消除鱼腥味,各物质的营养充分融合,易于吸收;加入中药、魔芋淀粉和溶菌酶,既能补充营养,增强保健功能,增强咀嚼感,又能抑制杂菌生长,延长货架期;所有原料经植物油炒制,香而不腻,口感丰满,增加调味性;不含任何添加剂,安全健康,低盐低脂,任何人群均可食用;丰富了消费者的口感和营养需求,增加了鱼肉和西瓜皮的深加工途径,使农户的经济收入增加14.7%。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种发酵鱼肉黄豆酱,由以下重量份的原料制成:黄豆76、鱼肉32、魔芋淀粉5、西瓜皮8、枸杞2.4、白芍2.4、防风1.7、桂花1.7、茉莉花2.1、油菜花粉0.6、食盐1.7、低聚木糖7、香辛料0.6、植物油8、酵母菌3、乳酸菌3、谷胱甘肽0.7、溶菌酶0.04。
所述的黄豆,为非转基因有机黄豆,安全健康。
所述的鱼肉,为新鲜鳕鱼肉。
所述的油菜花粉,为破壁后的油菜花粉,提供丰富的营养和保健功能。
所述的香辛料,由以下重量份的原料组成:葱15、姜14、蒜14、花椒13、胡椒12、辣椒10、八角10、孜然8、草果7、罗勒7、紫苏叶7、香砂5、香荚兰5,所有原料混合,粉碎至240目,得香辛料粉。
所述的植物油,由以下重量份的原料组成:核桃油5、米糠油4、椰子油4、亚麻籽油1,富含不饱和脂肪酸,保护心脑血管。
所述的酵母菌,由以下重量份的原料组成:增香酵母6、啤酒酵母4、葡萄酒酵母3,各原料活菌数为108~109CFU/ml。
所述的乳酸菌,由以下重量份的原料组成:保加利亚乳杆菌11、嗜酸乳杆菌7、双歧杆菌7、干酪乳杆菌6,各原料活菌数为109~1010CFU/ml。
一种发酵鱼肉黄豆酱的制备方法,具体步骤如下:
(1)将黄豆洗净,45~50℃的水浸泡60分钟,沥水,得泡黄豆;
(2)将鱼肉洗净,置于蒸笼中蒸40分钟,去除鱼刺和鱼骨,加入1/4植物油,拌匀,置于锅中,逐渐加热至90℃,不断翻炒至肉质变黄,含水量为53%,口感筋道,香味浓郁,得炒鱼肉;
(3)将西瓜皮去除绿色蜡质层,洗净,切丁,大小为0.6~0.8cm,置于72℃烘干18分钟,再置于60℃烘干15分钟,将烘箱温度调至50℃,烘干至含水量为16%,柔韧筋道,得西瓜皮丁;
(4)将魔芋淀粉加入魔芋淀粉重量2倍量的水中中,加热至82℃,搅拌完全混匀,得魔芋淀粉溶液;
(5)将枸杞、白芍、防风、桂花和茉莉花粉碎至200目,得中药粉,加入中药粉重量60倍量的水,煮沸后小火熬煮至体积为原来的1/4,过滤,除去中药渣,62℃烘干至含水量4%,得中药提取物;
(6)向泡黄豆至加入酵母菌,搅拌均匀,置于24℃恒温发酵20小时,去除豆腥味,醇香浓郁,抑制杂菌,加入低聚果糖,搅拌至完全溶解,加入乳酸菌,混合均匀,置于32℃恒温发酵3小时,加入炒鱼肉和西瓜皮丁,搅拌均匀,置于36℃继续发酵4小时,分解大分子物质,促进吸收,提高消化吸收率,加入食盐和谷胱甘肽,搅拌至完全溶解,置于46℃烘干至含水量为68%,得发酵料;
(7)将剩下的植物油加热至93℃,加入发酵料不断翻炒14分钟,加入中药提取物和香辛料粉,增加香味和保健功能,继续翻炒7分钟,加入油菜花粉、魔芋淀粉溶液和溶菌酶,翻炒10分钟,丰富营养,延长货架期,得发酵鱼肉黄豆酱;
(8)灌装,得成品。
实施例2
一种发酵鱼肉黄豆酱,由以下重量份的原料制成:黄豆77、鱼肉33、魔芋淀粉6、西瓜皮9、枸杞2.5、白芍2.5、防风1.8、桂花1.8、茉莉花2.2、油菜花粉0.7、食盐1.8、低聚木糖8、香辛料0.7、植物油9、酵母菌3.5、乳酸菌3.5、谷胱甘肽0.8、溶菌酶0.05。
所述的黄豆,为非转基因有机黄豆,安全健康。
所述的鱼肉,为新鲜鳕鱼肉。
所述的油菜花粉,为破壁后的油菜花粉,提供丰富的营养和保健功能。
所述的香辛料,由以下重量份的原料组成:葱16、姜15、蒜15、花椒14、胡椒13、辣椒11、八角11、孜然9、草果8、罗勒8、紫苏叶/8、香砂6、香荚兰6,所有原料混合,粉碎至280目,得香辛料粉。
所述的植物油,由以下重量份的原料组成:核桃油6、米糠油5、椰子油5、亚麻籽油2,富含不饱和脂肪酸,保护心脑血管。
所述的酵母菌,由以下重量份的原料组成:增香酵母7、啤酒酵母5、葡萄酒酵母4,各原料活菌数为108~109CFU/ml。
所述的乳酸菌,由以下重量份的原料组成:保加利亚乳杆菌12、嗜酸乳杆菌8、双歧杆菌8、干酪乳杆菌7,各原料活菌数为109~1010CFU/ml。
一种发酵鱼肉黄豆酱的制备方法,具体步骤如下:
(1)将黄豆洗净,45~50℃的水浸泡65分钟,沥水,得泡黄豆;
(2)将鱼肉洗净,置于蒸笼中蒸45分钟,去除鱼刺和鱼骨,加入1/4植物油,拌匀,置于锅中,逐渐加热至93℃,不断翻炒至肉质变黄,含水量为54%,口感筋道,香味浓郁,得炒鱼肉;
(3)将西瓜皮去除绿色蜡质层,洗净,切丁,大小为0.6~0.8cm,置于73℃烘干19分钟,再置于61℃烘干16分钟,将烘箱温度调至51℃,烘干至含水量为17%,柔韧筋道,得西瓜皮丁;
(4)将魔芋淀粉加入魔芋淀粉重量2.5倍量的水中中,加热至84℃,搅拌完全混匀,得魔芋淀粉溶液;
(5)将枸杞、白芍、防风、桂花和茉莉花粉碎至260目,得中药粉,加入中药粉重量65倍量的水,煮沸后小火熬煮至体积为原来的1/4,过滤,除去中药渣,63℃烘干至含水量5%,得中药提取物;
(6)向泡黄豆至加入酵母菌,搅拌均匀,置于25℃恒温发酵21小时,去除豆腥味,醇香浓郁,抑制杂菌,加入低聚果糖,搅拌至完全溶解,加入乳酸菌,混合均匀,置于33℃恒温发酵4小时,加入炒鱼肉和西瓜皮丁,搅拌均匀,置于37℃继续发酵5小时,分解大分子物质,促进吸收,提高消化吸收率,加入食盐和谷胱甘肽,搅拌至完全溶解,置于47℃烘干至含水量为69%,得发酵料;
(7)将剩下的植物油加热至94℃,加入发酵料不断翻炒15分钟,加入中药提取物和香辛料粉,增加香味和保健功能,继续翻炒8分钟,加入油菜花粉、魔芋淀粉溶液和溶菌酶,翻炒11分钟,丰富营养,延长货架期,得发酵鱼肉黄豆酱;
(8)灌装,得成品。
实施例3
一种发酵鱼肉黄豆酱,由以下重量份的原料制成:黄豆78、鱼肉34、魔芋淀粉7、西瓜皮10、枸杞2.6、白芍2.6、防风1.9、桂花1.9、茉莉花2.3、油菜花粉0.8、食盐1.9、低聚木糖9、香辛料0.8、植物油10、酵母菌4、乳酸菌4、谷胱甘肽0.9、溶菌酶0.06。
所述的黄豆,为非转基因有机黄豆,安全健康。
所述的鱼肉,为新鲜鳕鱼肉。
所述的油菜花粉,为破壁后的油菜花粉,提供丰富的营养和保健功能。
所述的香辛料,由以下重量份的原料组成:葱17、姜16、蒜16、花椒15、胡椒14、辣椒12、八角12、孜然8~10、草果9、罗勒9、紫苏叶9、香砂7、香荚兰7,所有原料混合,粉碎至300目,得香辛料粉。
所述的植物油,由以下重量份的原料组成:核桃油7、米糠油6、椰子油6、亚麻籽油3,富含不饱和脂肪酸,保护心脑血管。
所述的酵母菌,由以下重量份的原料组成:增香酵母8、啤酒酵母6、葡萄酒酵母5,各原料活菌数为108~109CFU/ml。
所述的乳酸菌,由以下重量份的原料组成:保加利亚乳杆菌13、嗜酸乳杆菌9、双歧杆菌9、干酪乳杆菌8,各原料活菌数为109~1010CFU/ml。
一种发酵鱼肉黄豆酱的制备方法,具体步骤如下:
(1)将黄豆洗净,45~50℃的水浸泡70分钟,沥水,得泡黄豆;
(2)将鱼肉洗净,置于蒸笼中蒸50分钟,去除鱼刺和鱼骨,加入1/4植物油,拌匀,置于锅中,逐渐加热至95℃,不断翻炒至肉质变黄,含水量为55%,口感筋道,香味浓郁,得炒鱼肉;
(3)将西瓜皮去除绿色蜡质层,洗净,切丁,大小为0.6~0.8cm,置于74℃烘干20分钟,再置于62℃烘干17分钟,将烘箱温度调至52℃,烘干至含水量为18%,柔韧筋道,得西瓜皮丁;
(4)将魔芋淀粉加入魔芋淀粉重量3倍量的水中中,加热至86℃,搅拌完全混匀,得魔芋淀粉溶液;
(5)将枸杞、白芍、防风、桂花和茉莉花粉碎至280目,得中药粉,加入中药粉重量70倍量的水,煮沸后小火熬煮至体积为原来的1/4,过滤,除去中药渣,64℃烘干至含水量6%,得中药提取物;
(6)向泡黄豆至加入酵母菌,搅拌均匀,置于26℃恒温发酵22小时,去除豆腥味,醇香浓郁,抑制杂菌,加入低聚果糖,搅拌至完全溶解,加入乳酸菌,混合均匀,置于34℃恒温发酵5小时,加入炒鱼肉和西瓜皮丁,搅拌均匀,置于38℃继续发酵6小时,分解大分子物质,促进吸收,提高消化吸收率,加入食盐和谷胱甘肽,搅拌至完全溶解,置于48℃烘干至含水量为70%,得发酵料;
(7)将剩下的植物油加热至95℃,加入发酵料不断翻炒16分钟,加入中药提取物和香辛料粉,增加香味和保健功能,继续翻炒9分钟,加入油菜花粉、魔芋淀粉溶液和溶菌酶,翻炒12分钟,丰富营养,延长货架期,得发酵鱼肉黄豆酱;
(8)灌装,得成品。
对比例
现有市售的普通黄豆酱。
实施例和对比例黄豆酱各指标的测定:
分别对实施例和对比例的黄豆酱进行各指标的检验,实施例和对比例黄豆酱各指标的测定结果见表1。
表1:实施例和对比例黄豆酱各指标的测定
注:“—”表示无。
表1的结果表明,实施例的发酵鱼肉黄豆酱,未检出添加剂,保证安全,口感筋道,滋味微酸醇香,消化吸收率达到67.8%,较对比例经济收入提高14.7%,说明本发明提供的发酵鱼肉黄豆酱具有良好的市场前景。
实施例和对比例黄豆酱的美容护肤效果:
有效:痤疮、粉刺、弹性减弱、无光泽、皮下组织减少、皮肤松驰、色素增多、色斑等症状减轻;
无效:痤疮、粉刺、弹性减弱、无光泽、皮下组织减少、皮肤松驰、色素增多、色斑等症状不变或更加严重。
随机选择有痤疮症状的患者160位,随机分为4组,每组40人;随机选择有衰老症状的患者160位,随机分为4组,每组40人;随机选择有色斑症状的患者160位,随机分为4组,每组40人;所有患者在受试期间不刻意使用解决皮肤问题的护肤品,每天只进行常规的护肤,每人每天各食用黄豆酱20g,受试时间为30天,受试前后拍照进行对比;实施例和对比例黄豆酱的美容护肤结果见表2。
表2:实施例和对比例黄豆酱的美容护肤结果
从表2能够看出,实施例的发酵鱼肉黄豆酱,对痤疮症状、衰老症状和色斑症状的皮肤问题的改善有效率明显较对比例强,具有明显的美容护肤效果,长期食用会对肌肤进行逐渐改善,达到延缓衰老的效果。
Claims (9)
1.一种发酵鱼肉黄豆酱,其特征在于,由以下重量份的原料制成:黄豆76~78、鱼肉32~34、魔芋淀粉5~7、西瓜皮8~10、枸杞2.4~2.6、白芍2.4~2.6、防风1.7~1.9、桂花1.7~1.9、茉莉花2.1~2.3、油菜花粉0.6~0.8、食盐1.7~1.9、低聚木糖7~9、香辛料0.6~0.8、植物油8~10、酵母菌3~4、乳酸菌3~4、谷胱甘肽0.7~0.9、溶菌酶0.04~0.06。
2.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的黄豆,为非转基因有机黄豆。
3.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的鱼肉,为新鲜鳕鱼肉。
4.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的油菜花粉,为破壁后的油菜花粉。
5.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的香辛料,由以下重量份的原料组成:葱15~17、姜14~16、蒜14~16、花椒13~15、胡椒12~14、辣椒10~12、八角10~12、孜然8~10、草果7~9、罗勒7~9、紫苏叶7~9、香砂5~7、香荚兰5~7,所有原料混合,粉碎至240~300目,得香辛料粉。
6.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的植物油,由以下重量份的原料组成:核桃油5~7、米糠油4~6、椰子油4~6、亚麻籽油1~3,富含不饱和脂肪酸,保护心脑血管。
7.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的酵母菌,由以下重量份的原料组成:增香酵母6~8、啤酒酵母4~6、葡萄酒酵母3~5,各原料活菌数为108~109CFU/ml。
8.根据权利要求1所述发酵鱼肉黄豆酱,其特征在于,所述的乳酸菌,由以下重量份的原料组成:保加利亚乳杆菌11~13、嗜酸乳杆菌7~9、双歧杆菌7~9、干酪乳杆菌6~8,各原料活菌数为109~1010CFU/ml。
9.根据权利要求1所述发酵鱼肉黄豆酱的制备方法,其特征在于,具体步骤如下:
(1)将黄豆洗净,45~50℃的水浸泡60~70分钟,沥水,得泡黄豆;
(2)将鱼肉洗净,置于蒸笼中蒸40~50分钟,去除鱼刺和鱼骨,加入1/4植物油,拌匀,置于锅中,逐渐加热至90~95℃,不断翻炒至肉质变黄,含水量为53~55%,得炒鱼肉;
(3)将西瓜皮去除绿色蜡质层,洗净,切丁,大小为0.6~0.8cm,置于72~74℃烘干18~20分钟,再置于60~62℃烘干15~17分钟,将烘箱温度调至50~52℃,烘干至含水量为16~18%,得西瓜皮丁;
(4)将魔芋淀粉加入魔芋淀粉重量2~3倍量的水中中,加热至82~86℃,搅拌完全混匀,得魔芋淀粉溶液;
(5)将枸杞、白芍、防风、桂花和茉莉花粉碎至200~280目,得中药粉,加入中药粉重量60~70倍量的水,煮沸后小火熬煮至体积为原来的1/4,过滤,除去中药渣,62~64℃烘干至含水量4~6%,得中药提取物;
(6)向泡黄豆至加入酵母菌,搅拌均匀,置于24~26℃恒温发酵20~22小时,加入低聚果糖,搅拌至完全溶解,加入乳酸菌,混合均匀,置于32~34℃恒温发酵3~5小时,加入炒鱼肉和西瓜皮丁,搅拌均匀,置于36~38℃继续发酵4~6小时,加入食盐和谷胱甘肽,搅拌至完全溶解,置于46~48℃烘干至含水量为68~70%,得发酵料;
(7)将剩下的植物油加热至93~95℃,加入发酵料不断翻炒14~16分钟,加入中药提取物和香辛料粉,继续翻炒7~9分钟,加入油菜花粉、魔芋淀粉溶液和溶菌酶,翻炒10~12分钟,得发酵鱼肉黄豆酱;
(8)灌装,得成品。
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