CN106666643A - 一种草果风味木豆保健酱油 - Google Patents
一种草果风味木豆保健酱油 Download PDFInfo
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Abstract
本发明公开了一种草果风味木豆保健酱油,以草果、木豆为原料,同时添加沙苑子、襄荷,制作出一种草果风味木豆酱油。其充分利用草果、木豆的营养价值,与中药相互配伍,协同增效,具有健脾开胃、补中益气的功效。发明中,对中药汁进行甜酒曲初发酵,有效去除了中药汁的苦涩味,制得的成品富有光泽,味道鲜美,风味独特,保健功能突出,符合市场发展需要,易保存,长期食用可明显改善消化不良、不思饮食人群的不适。其制作工艺简单,易于实现,经济效益、社会效益明显。
Description
本申请为申请号201610515556.3、申请日2016年7月4日、发明名称为“一种草果风味木豆酱油”的分案申请。
技术领域
本发明涉及食品加工领域,特别涉及以草果、木豆为原料,加入具有保健功效的中药材,制得的一种草果风味木豆酱油。
背景技术
草果,多年生草本,根系分支撑根、营养根。所谓的支撑根即为主茎下部肥大似姜,粗壮有节的横走根状茎。营养根是生长在支撑根两侧和顶端较细的粉红色须根。果实开始成熟,变为红褐色而未开裂时采收,晒干或微火烘干,做药用。草果味辛,性温,入脾经、胃经,具有健脾开胃、利水消肿、燥湿除寒、祛痰截疟的功效,主治疟疾、痰饮痞满、脘腹冷痛、反胃、呕吐、泻痢、食积。
木豆,直立灌木,1-3米。多分枝,小枝有明显纵棱,被灰色短柔毛。叶具羽状3小叶;托叶小,卵状披针形,上面具浅沟,下面具细纵棱,略被短柔毛;小叶纸质,披针形至椭圆形,先端渐尖或急尖,常有细凸尖,上面被极短的灰白色短柔毛。下面较密,呈灰白色,有不明显的黄色腺点;小托叶极小;总状花序,花数朵生于花序顶部或近顶部;荚果线状长圆形,种子间具明显凹入的斜横槽,被灰褐色短柔毛,先端渐尖,具长的尖头;近圆形,稍扁,种皮暗红色,有时有褐色斑点。木豆味甘、微酸,性温,具有清热解毒、补中益气、利水消食、排痈肿、止血止痢的功效,主治心虚、水肿、血淋、痔血、痈疽肿毒、痢疾、脚气。
沙苑子,是豆科黄芪属的植物,主根圆柱状,长达1米。茎平卧,有棱,无毛或疏被粗短硬毛,分枝。荚果略膨胀,狭长圆形,两端尖,背腹压扁,微被褐色短粗伏毛,有网纹,果颈不露出宿萼外;种子淡棕色,肾形,平滑。沙苑子具有补肾固精、清肝明目之效,主治腰膝酸痛、遗精早泄、遗尿、尿频、白带、神经衰弱及视力减退、糖尿病等症。
襄荷,姜科植物荷的根茎,多年生草本,高60-90厘米。根茎肥厚,圆柱形,淡黄色,根粗壮,多数。叶2列互生,狭椭圆形,至椭圆状披针形,长25-35厘米,宽3-6厘米,先端尖,基部渐狭,或短柄状,上面无毛,下面疏生细长毛,或近无毛,中脉粗壮,侧脉羽状,近平行;具叶鞘,抱茎。襄荷味辛,性温,具有活血调经、镇咳祛痰、消肿解毒的功效,主治妇女月经不调、老年咳嗽、疮肿、瘰疬、目赤、喉痹。
酱油是中国传统的调味品。用豆、麦、麸皮酿造的液体调味品。色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲。酱油俗称豉油,主要由大豆、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂,除食盐的成分外,还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主,亦有鲜味、香味等。它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。以草果、木豆为主要原料,沙苑子、襄荷为保健原料,生产出一种营养保健型酱油,目前还未见报道和产品上市。
发明内容
本发明以草果、木豆为原料,同时添加沙苑子、襄荷开发出一种草果风味木豆酱油。填补了国内使用这类原料制作酱油的一项空白。
一种草果风味木豆酱油,其特征在于,采用以下步骤酿制:
A.草果预处理:将干草果,清洗干净,加入草果重5-10倍的水,浸泡2-3小时,沥干体表水;
B.木豆预处理:取饱满、无虫眼的干木豆,去除杂质,加入木豆重3-6倍的水,浸泡6-12小时,淘洗干净,沥干;
C.混合:取适量沥干的草果、草果重4-6倍泡好的木豆,混合搅拌均匀,加入混合物重0.4-0.7%的纤维素酶、0.3-0.5%的半纤维素酶、0.2-0.4%的蛋白酶,加热至38-42℃,保温50-80分钟,再放入装有60-100目网筛的打浆机进行打浆,制得草果木豆混合泥;
D.中药材预处理:按一定比例取中药材沙苑子、襄荷,加入原料中药材重8-15倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,用装有80-100目网筛的打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重1-3%的甜酒曲,密封静置发酵,待酒精度为0.5-1%重量比时,结束发酵;
E.蒸煮:取发酵的草果木豆混合泥80-120重量份、中药汁5-10重量份,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟草果木豆混合泥;
F.制曲:向熟草果木豆混合泥中添加小麦粉10-30重量份、米曲霉菌种1-3重量份,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:酱醅置于发酵室中,添加食盐5-10重量份,水40-80重量份,搅拌均匀,制得酱醪,发酵8-16天,温度控制在34-39℃之间;再添加酱醅重0.006-0.01%的谷氨酰胺酶,搅拌均匀后,继续发酵8-12天,温度控制在27-33℃之间,当酱醪pH值降至5.5-5.8时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在28-32℃,发酵30-45天,制得熟酱醅;
H.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成生草果风味木豆酱油;
J.过滤、灭菌:草果风味木豆酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至80-90℃,保持30-40分钟灭菌;
K.检验、包装:将通过检验合格的草果风味木豆酱油成品,在无菌环境中装入灭菌的玻璃瓶中,入通风、干燥的库房中贮存。
本发明所述步骤D中一定比例的中药材为以下原料重量比:沙苑子50-60%、襄荷40-50%。
本发明所述步骤K中酱油装入量为玻璃瓶容量的90-95%。
本发明的作用机理:
草果,健脾开胃、利水消肿;木豆,补中益气、利水消食;沙苑子,补肾固精、清肝明目;襄荷,镇咳祛痰、消肿解毒。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健脾开胃、补中益气的功效。
本发明以草果、木豆为原料,同时添加沙苑子、襄荷,制作出一种草果风味木豆酱油。其充分利用草果、木豆的营养价值,与中药相互配伍,协同增效,具有健脾开胃、补中益气的功效。发明中,对中药汁进行甜酒曲初发酵,有效去除了中药汁的苦涩味,制得的成品富有光泽,味道鲜美,风味独特,保健功能突出,符合市场发展需要,易保存,长期食用可明显改善消化不良、不思饮食人群的不适。其制作工艺简单,易于实现,经济效益、社会效益明显。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种草果风味木豆酱油,采用以下步骤酿制:
A.草果预处理:将干草果,清洗干净,加入草果重6倍的水,浸泡2小时,沥干体表水;
B.木豆预处理:取饱满、无虫眼的干木豆,去除杂质,加入木豆重4倍的水,浸泡7小时,淘洗干净,沥干;
C.混合:取适量沥干的草果、草果重4倍泡好的木豆,混合搅拌均匀,加入混合物重0.5%的纤维素酶、0.4%的半纤维素酶、0.3%的蛋白酶,加热至40℃,保温60分钟,再放入装有80目网筛的打浆机进行打浆,制得草果木豆混合泥;
D.中药材预处理:按重量比例取中药材沙苑子55%、襄荷45%,加入原料中药材重8倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,可用装有80目网筛的打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重1.5%的甜酒曲,密封静置发酵,待酒精度为0.6%重量比时,结束发酵;
E.蒸煮:取发酵的草果木豆混合泥100kg、中药汁6.5kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟草果木豆混合泥;
D.制曲:向熟草果木豆混合泥中添加小麦粉13kg、米曲霉菌种1.3kg,充分掺拌均匀,再通过自动制曲机制曲;
E.发酵:酱醅置于发酵室中,添加食盐6.5kg,水50kg,搅拌均匀,制得酱醪,发酵8天,温度控制在35℃之间;再添加酱醅重0.006%的谷氨酰胺酶,搅拌均匀后,继续发酵10天,温度控制在30℃之间,当酱醪pH值降至5.6时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在30℃,发酵35天,制得熟酱醅;
F.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
G.勾兑:取头油与二淋油根据要求进行勾兑,制成生草果风味木豆酱油;
H.过滤、灭菌:草果风味木豆酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至85℃,保持35分钟灭菌;
I.检验、包装:将通过检验合格的草果风味木豆酱油成品,在无菌环境中装入灭菌的玻璃瓶中,装入量为玻璃瓶容量的90%,入通风、干燥的库房中贮存。
本发明实施例1经15位消化不良、不思饮食的人群,连续食用10天,每日10毫升,症状明显缓解人数为9人,有效率为60%;连续食用20天,每日10毫升以上,症状明显缓解人数为10人,有效率为66.67%。
实施例2,一种草果风味木豆酱油,采用以下步骤酿制:
A.草果预处理:将干草果,清洗干净,加入草果重7倍的水,浸泡2.5小时,沥干体表水;
B.木豆预处理:取饱满、无虫眼的干木豆,去除杂质,加入木豆重5倍的水,浸泡9小时,淘洗干净,沥干;
C.混合:取适量沥干的草果、草果重4倍泡好的木豆,混合搅拌均匀,加入混合物重0.4%的纤维素酶、0.5%的半纤维素酶、0.3%的蛋白酶,加热至42℃,保温60分钟,再放入装有80目网筛的打浆机进行打浆,制得草果木豆混合泥;
D.中药材预处理:按重量比例取中药材沙苑子20%、襄荷23%、罗勒25%、藏绵芪17%、翠蓝草15%,加入原料中药材重12倍的水,浸泡2.5小时,再煎煮40分钟,后连同煎煮液一起,用装有100目网筛的打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重2%的甜酒曲,密封静置发酵,待酒精度为0.8%重量比时,结束发酵;
E.蒸煮:取发酵的草果木豆混合泥200kg、中药汁15kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟草果木豆混合泥;
F.制曲:向熟草果木豆混合泥中添加小麦粉30kg、米曲霉菌种4kg,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:酱醅置于发酵室中,添加食盐15kg,水100kg,搅拌均匀,制得酱醪,发酵12天,温度控制在36℃之间;再添加酱醅重0.008%的谷氨酰胺酶,搅拌均匀后,继续发酵10天,温度控制在29℃之间,当酱醪pH值降至5.7时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在29℃,发酵38天,制得熟酱醅;
H.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成生草果风味木豆酱油;
J.过滤、灭菌:草果风味木豆酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至83℃,保持38分钟灭菌;
K.检验、包装:将通过检验合格的草果风味木豆酱油成品,在无菌环境中装入灭菌的玻璃瓶中,装入量为玻璃瓶容量的92%,入通风、干燥的库房中贮存。
罗勒,具圆锥形主根及自其上生出的密集须根。茎直立,钝四稜形,上部微具槽,基部无毛,上部被倒向微柔毛,绿色,常染有红色,多分枝。小坚果卵珠形,黑褐色,有具腺的穴陷,基部有白色果脐。罗勒具有疏风行气、化湿消食、活血解毒的功效,常用于外感头痛、食胀气滞、脘痛、泄泻、月经不调、跌打损伤、蛇虫咬伤、皮肤湿疮、瘾疹痛痒等症的治疗。
藏绵芪,多年生草本植物,根呈圆柱形,大多为直条状,少有分枝,上端略粗,下端渐细,表面灰红棕色,具纵皱纹及少数支根痕,栓皮易脱落而露出淡黄色的皮部及纤维;皮孔横长,色浅,黄色或暗黄色,略突出;质硬而韧,不易折断,断面显纤维性并显粉性;横切面皮部黄白色约占半径1/2-1/3,形成层淡棕色,木质部淡黄棕色具放射状纹理;气微,味甜,嚼之有豆腥味。藏绵芪味甘,性微温,归肝、脾、肺、肾经,具有益气固表、敛汗固脱、托疮生肌、利水消肿之功效。
翠蓝草,报春花科报春花属植物樱草,以根入药。夏秋采,洗净晒干。翠蓝草味甘,性温,具有止咳化痰、平喘的功效,常用于上呼吸道感染、咽炎、支气管炎、寒喘咳嗽。
本发明实施例2的作用机理:
草果,健脾开胃、利水消肿;木豆,补中益气、利水消食;沙苑子,补肾固精、清肝明目;襄荷,镇咳祛痰、消肿解毒;罗勒,疏风行气、化湿消食;藏绵芪,益气固表、敛汗固脱;翠蓝草,止咳化痰、平喘。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健脾开胃、补中益气的功效。
本发明实施例2经18位消化不良、不思饮食的人群,连续食用10天,每日10毫升,症状明显缓解人数为13人,有效率为72.22%;连续食用20天,每日10毫升以上,症状明显缓解人数为14人,有效率为77.78%。
实施例3,一种草果风味木豆保健酱油,采用以下步骤酿制:
A.草果预处理:将干草果,清洗干净,加入草果重9倍的水,浸泡3小时,沥干体表水;
B.木豆预处理:取饱满、无虫眼的干木豆,去除杂质,加入木豆重5倍的水,浸泡10小时,淘洗干净,沥干;
C.混合:取适量沥干的草果、草果重6倍泡好的木豆,混合搅拌均匀,加入混合物重0.6%的纤维素酶、0.4%的半纤维素酶、0.2%的蛋白酶,加热至42℃,保温70分钟,再放入装有100目网筛的打浆机进行打浆,制得草果木豆混合泥;
D.中药材预处理:按重量比例取中药材沙苑子15%、襄荷13%、罗勒16%、藏绵芪13%、翠蓝草12%、艳山姜15%、黄筒花16%,加入原料中药材重14倍的水,浸泡3小时,再煎煮60分钟,后连同煎煮液一起,用装有100目网筛的打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重2.5%的甜酒曲,密封静置发酵,待酒精度为1%重量比时,结束发酵;
E.蒸煮:取发酵的草果木豆混合泥300kg、中药汁20kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟草果木豆混合泥;
F.制曲:向熟草果木豆混合泥中添加小麦粉50kg、米曲霉菌种5kg,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:酱醅置于发酵室中,添加食盐20kg,水150kg,搅拌均匀,制得酱醪,发酵12天,温度控制在36℃之间;再添加酱醅重0.008%的谷氨酰胺酶,搅拌均匀后,继续发酵12天,温度控制在32℃之间,当酱醪pH值降至5.6时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在30℃,发酵38天,制得熟酱醅;
H.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成生草果风味木豆酱油;
J.过滤、灭菌:草果风味木豆酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至88℃,保持36分钟灭菌;
K.检验、包装:将通过检验合格的草果风味木豆酱油成品,在无菌环境中装入灭菌的玻璃瓶中,装入量为玻璃瓶容量的95%,入通风、干燥的库房中贮存。
艳山姜,姜科山姜属植物,株高可达3米,叶片披针形,基部渐狭,边缘具短柔毛,两面均无毛;圆锥花序呈总状式,下垂,花序轴紫红色,分枝极短,小苞片椭圆形,白色,顶端粉红色,蕾时包裹住花,裂片长圆形,乳白色,顶端粉红色,唇瓣匙状宽卵形,子房被金黄色粗毛;种子有棱角。艳山姜味辛、涩,性温,具有燥湿祛寒、健脾暖胃、除痰截疟的功效,常用于脘腹冷痛、胸腹胀满、痰湿积滞、消化不良、呕吐腹泻、咳嗽。
黄筒花,为列当科植物黄筒花的全草。列当科,黄筒花属肉质寄生小草本植物,高达11厘米,全株无毛。茎直立,不分枝。叶稀疏花常簇生,头状花序;花无梗;无花萼。花冠白色,花丝纤细,子房椭圆球形,种子多数,花果期5-8月。黄筒花味甘、微苦,性凉,具有补肝益肾、强腰壮膝、清热解毒的功效,主治头蛇、神经衰弱、腰膝酸痛、肠炎、无名肿毒。
本发明实施例3的作用机理:
草果,健脾开胃、利水消肿;木豆,补中益气、利水消食;沙苑子,补肾固精、清肝明目;襄荷,镇咳祛痰、消肿解毒;罗勒,疏风行气、化湿消食;藏绵芪,益气固表、敛汗固脱;翠蓝草,止咳化痰、平喘;艳山姜,燥湿祛寒、健脾暖胃;黄筒花,补肝益肾、强腰壮膝。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健脾开胃、补中益气的功效。
本发明实施例3经27位消化不良、不思饮食的人群,连续食用10天,每日10毫升,症状明显缓解人数为22人,有效率为81.48%;连续食用20天,每日10毫升以上,症状明显缓解人数为24人,有效率为88.89%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (2)
1.一种草果风味木豆保健酱油,其特征在于,采用以下步骤酿制:
A.草果预处理:将干草果,清洗干净,加入草果重9倍的水,浸泡3小时,沥干体表水;
B.木豆预处理:取饱满、无虫眼的干木豆,去除杂质,加入木豆重5倍的水,浸泡10小时,淘洗干净,沥干;
C.混合:取适量沥干的草果、草果重6倍泡好的木豆,混合搅拌均匀,加入混合物重0.6%的纤维素酶、0.4%的半纤维素酶、0.2%的蛋白酶,加热至42℃,保温70分钟,再放入装有100目网筛的打浆机进行打浆,制得草果木豆混合泥;
D.中药材预处理:按重量比例取中药材沙苑子15%、襄荷13%、罗勒16%、藏绵芪13%、翠蓝草12%、艳山姜15%、黄筒花16%,加入原料中药材重14倍的水,浸泡3小时,再煎煮60分钟,后连同煎煮液一起,用装有100目网筛的打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重2.5%的甜酒曲,密封静置发酵,待酒精度为1%重量比时,结束发酵;
E.蒸煮:取发酵的草果木豆混合泥300kg、中药汁20kg,混合均匀后,放入蒸锅进行蒸煮,待熟透,取出冷却,制得熟草果木豆混合泥;
F.制曲:向熟草果木豆混合泥中添加小麦粉50kg、米曲霉菌种5kg,充分掺拌均匀,再通过自动制曲机制曲;
G.发酵:酱醅置于发酵室中,添加食盐20kg,水150kg,搅拌均匀,制得酱醪,发酵12天,温度控制在36℃之间;再添加酱醅重0.008%的谷氨酰胺酶,搅拌均匀后,继续发酵12天,温度控制在32℃之间,当酱醪pH值降至5.6时,添加鲁氏酵母至105个/毫升酱醪以上,控制酱醪温度在30℃,发酵38天,制得熟酱醅;
H.淋油:熟酱醅制好后,采用传统三次淋法,制得头油、二淋油、三淋油;
I.勾兑:取头油与二淋油根据要求进行勾兑,制成生草果风味木豆酱油;
J.过滤、灭菌:草果风味木豆酱油经硅藻土过滤机过滤,再入不锈钢容器,加热至88℃,保持36分钟灭菌;
K.检验、包装:将通过检验合格的草果风味木豆酱油成品,在无菌环境中装入灭菌的玻璃瓶中,装入量为玻璃瓶容量的95%,入通风、干燥的库房中贮存。
2.根据权利要求1所述的一种草果风味木豆保健酱油,其特征在于:所述步骤K中酱油装入量为玻璃瓶容量的90-95%。
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