CN106974269A - 一种增香补铁型浒苔酵素的制备方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种增香补铁型浒苔酵素的制备方法,本发明加入的黑木耳、紫菜等提高了成品酵素的营养含量,采用纯净的糯米等混合发酵,这种发酵过程中不容易污染杂菌,得到的酵素产品质量好,富含人体必需的维生素、氨基酸、矿物质等微量元素。
Description
技术领域
本发明属于材料领域,具体涉及一种增香补铁型浒苔酵素的制备方法。
背景技术
微生物酵素是以一种或多种新鲜蔬菜、水果、菌菇、中草药等为原料,经多种有益菌发酵而产生的,含有丰富的维生素、酶、矿物质和次生代谢产物等营养成分的功能性微生物发酵产品,很多人类疾病的发病被证实与活性氧和自由基有关联。这些人类疾病包括炎症性疾病,癌症,衰老,糖尿病,神经退化性疾病和动脉硬化。超氧自由基、过氧化氢、羟基自由基可以由人体的正常代谢、外界因素或者一些试剂来不断地产生。这些自由基可以被抗氧化防御平衡体系所清除,抗氧化防御体系包括抗氧化物质和酶等。过量产生这些自由基能够很容易地打破这个平衡体系而引起氧化应激,从而导致细胞损伤和死亡,微生物酵素富含多酚( 黄酮醇,类黄酮,花青素,儿茶素类,酚酸,苯乙烯,香豆素,木质素,丹宁酸等) ,有机酸( 没食子酸,琥珀酸,丙酮酸,苹果酸等) 、氨基酸、多糖、维生素、矿物质等营养成分及多种功能性酶类( SOD 酶、蛋白酶、脂肪酶、淀粉酶等) ,并具有抗氧化、抑菌和抗炎等功能。但是微生物酵素长期以来以传统的发酵工艺生产为主,受到环境中微生物、发酵体系和季节等条件影响大,容易受到杂菌的污染,很难控制产品的质量,且发酵产品大多有奇怪的味道,以至于影响酵素产品的开发和利用;
浒苔虽然无毒,但是和赤潮一样,大量繁殖的浒苔也能遮蔽阳光,影响海底藻类的生长;死亡的浒苔也会消耗海水中的氧气;还有研究表明,浒苔分泌的化学物质很可能还会对其他海洋生物造成不利影响。浒苔爆发还会严重影响景观,干扰旅游观光和水上运动的进行,这正是这次人们想要竭力消除的最大不利影响。所以,国外已经把浒苔一类的大型绿藻爆发称为“绿潮”,视作和赤潮一样的海洋灾害,容易造成环境污染;
浒苔富含碳水化合物、蛋白质、粗纤维、氨基酸、脂肪酸、维生素和多种矿物质, 其中铁含量在中国食物营养成分表上记载为我国食物之最 。同时还含有脂肪和维生素。在浒苔蛋白质中,氨基酸种类齐全,必需氨基酸含量较高,其中缘管浒苔的限制氨基酸为赖氨酸,氨基酸评分为79;条浒苔的限制氨基酸为蛋氨酸,氨基酸评分为80。浒苔的脂肪酸组成中,多不饱和脂肪酸、单不饱和脂肪酸和饱和脂肪酸的含量为分别为50.5%、12.7%和36.8%,其中包括近4%的奇数碳原子脂肪酸。因此浒苔是高蛋白、高膳食纤维、低脂肪、低能量,且富含矿物质和维生素的天然理想营养食品的原料。浒苔可以食用,新鲜苔条晒干后可以吃,把它切碎磨细后,撒在糕饼点心中有一股特殊香味。浒苔含有丰富的营养物质, 有人体必需的氨基酸、脂肪酸、维生素和多种矿物质, 其中铁含量为我国食物之最;
因此为了系统解决海洋绿潮带来的环境、生态、经济问题,本发明利用浒苔,制备成酵素,不仅利用了资源、保护了环境,还丰富了酵素的营养价值。
发明内容
本发明的目的在于针对现有技术的缺陷和不足,提供一种增香补铁型浒苔酵素的制备方法。
为实现上述目的,本发明采用以下技术方案:
一种增香补铁型浒苔酵素的制备方法,包括以下步骤:
(1)取质量比为10-14:1-2的黑木耳、紫菜混合,加混合料重量460-500倍的水打浆;
(2)取浒苔,常温干燥,磨成细粉,加入到上述含有黑木耳、紫菜的混合浆料中,混合浆料的用量为浒苔重量的4-6倍,加热至沸腾,保存沸腾至水干,冷却至常温,得营养浒苔;
(3)取乙基麦芽酚,加入到其重量10000-12000倍的去离子水中,搅拌均匀,加入乙基麦芽酚重量60-100倍的香糯米,煮沸,保持沸腾14-20分钟,冷却,得糯米溶液;
(4)取上述营养浒苔,加入到其重量20-30倍的糯米溶液中,加入鲜奶香精,搅拌均匀,送入到发酵罐中,密封,发酵温度为25-30℃,保温发酵10-15天,期间每天打开发酵罐放气10-20分钟,10-15天之后在发酵罐中加入脱脂蛋黄粉,搅拌均匀,出料,过滤,得一次滤渣与一次滤液;
(5)将上述一次滤渣常温干燥,与其重量10-15%的牛蒡混合磨成细粉,加入到混合细粉重量100-150倍的水中,滴加浓度为10-15%的过氧化氢溶液,保温搅拌30-40分钟,过滤,将沉淀送入干燥箱中,60-70℃下干燥完全,得脱色滤渣;
(6)将上述脱色滤渣与酵母菌混合,加入到混合料重量40-50倍的水中,所述酵母菌用量为混合细粉重量的30-40%,在20-25℃下保温发酵2-3天,过滤,除去滤渣,得二次滤液;
(7)将一次滤液、二次滤液混合,搅拌均匀,即得;
所述的营养浒苔、鲜奶香精、脱脂蛋黄粉的重量比为100-110:1-2:1-3;所述浓度为10-15%的过氧化氢溶液的重量为一次滤渣重量的10-17倍。
本发明的优点:
本发明首先采用黑木耳、紫菜、浒苔混合,得到营养浒苔,然后将乙基麦芽酚与糯米溶液混合煮沸,将营养浒苔在该糯米溶液中发酵,加入的鲜奶香精与乙基麦芽酚共同提高了发酵液的香味,然后将得到的滤渣与牛蒡混合脱色,采用酵母菌发酵,得增香型浒苔酵素,本发明充分利用了浒苔资源,系统解决了海洋绿潮带来的环境、生态、经济问题,采用纯净的糯米等混合发酵,这种发酵过程中不容易污染杂菌,得到的酵素产品质量好,富含人体必需的维生素、氨基酸微量元素,本发明加入的黑木耳、紫菜、菠菜、浒苔都含有丰富的铁,提高了成品酵素的铁含量,同时本发明在二次发酵的时候加入了橘汁,其含有丰富的维生素c,可以促进人体对铁的吸收利用,本发明的酵素特别适用于缺铁患者,无毒副作用。
具体实施方式
实施例1
一种增香补铁型浒苔酵素的制备方法,包括以下步骤:
(1)取质量比为6:1的黑木耳、紫菜混合,加混合料重量460倍的水打浆;
(2)取浒苔,常温干燥,磨成细粉,加入到上述含有黑木耳、紫菜的混合浆料中,混合浆料的用量为浒苔重量的4倍,加热至沸腾,保存沸腾至水干,冷却至常温,得营养浒苔;
(3)取乙基麦芽酚,加入到其重量10000倍的去离子水中,搅拌均匀,加入乙基麦芽酚重量60倍的香糯米,煮沸,保持沸腾14分钟,冷却,得糯米溶液;
(4)取上述营养浒苔,加入到其重量20倍的糯米溶液中,加入鲜奶香精,搅拌均匀,送入到发酵罐中,密封,发酵温度为25℃,保温发酵10天,期间每天打开发酵罐放气10分钟,10天之后在发酵罐中加入脱脂蛋黄粉,搅拌均匀,出料,过滤,得一次滤渣与一次滤液;
(5)将上述一次滤渣常温干燥,与其重量10%的牛蒡混合磨成细粉,加入到混合细粉重量100倍的水中,滴加浓度为10%的过氧化氢溶液,保温搅拌30分钟,过滤,将沉淀送入干燥箱中,60℃下干燥完全,得脱色滤渣;
(6)将上述脱色滤渣与酵母菌混合,加入到混合料重量40倍的水中,所述酵母菌用量为混合细粉重量的30%,在20℃下保温发酵2天,过滤,除去滤渣,得二次滤液;
(7)将一次滤液、二次滤液混合,搅拌均匀,即得;
所述的营养浒苔、鲜奶香精、脱脂蛋黄粉的重量比为100:1:1;所述浓度为10%的过氧化氢溶液的重量为一次滤渣重量的10倍。
实施例2
一种增香补铁型浒苔酵素的制备方法,包括以下步骤:
(1)取质量比为14:1的黑木耳、紫菜混合,加混合料重量500倍的水打浆;
(2)取浒苔,常温干燥,磨成细粉,加入到上述含有黑木耳、紫菜的混合浆料中,混合浆料的用量为浒苔重量的6倍,加热至沸腾,保存沸腾至水干,冷却至常温,得营养浒苔;
(3)取乙基麦芽酚,加入到其重量12000倍的去离子水中,搅拌均匀,加入乙基麦芽酚重量60-100倍的香糯米,煮沸,保持沸腾20分钟,冷却,得糯米溶液;
(4)取上述营养浒苔,加入到其重量30倍的糯米溶液中,加入鲜奶香精,搅拌均匀,送入到发酵罐中,密封,发酵温度为30℃,保温发酵15天,期间每天打开发酵罐放气20分钟,15天之后在发酵罐中加入脱脂蛋黄粉,搅拌均匀,出料,过滤,得一次滤渣与一次滤液;
(5)将上述一次滤渣常温干燥,与其重量15%的牛蒡混合磨成细粉,加入到混合细粉重量150倍的水中,滴加浓度为15%的过氧化氢溶液,保温搅拌40分钟,过滤,将沉淀送入干燥箱中,70℃下干燥完全,得脱色滤渣;
(6)将上述脱色滤渣与酵母菌混合,加入到混合料重量50倍的水中,所述酵母菌用量为混合细粉重量的40%,在25℃下保温发酵3天,过滤,除去滤渣,得二次滤液;
(7)将一次滤液、二次滤液混合,搅拌均匀,即得;
所述的营养浒苔、鲜奶香精、脱脂蛋黄粉的重量比为110:2:3;所述浓度为15%的过氧化氢溶液的重量为一次滤渣重量的17倍。
Claims (3)
1.一种增香补铁型浒苔酵素,其特征在于,它是由下述重量份的原料组成的:
黑木耳2-3、紫菜4-6、菠菜4-7、浒苔40-60、乙基麦芽酚1-2、香糯米5-7、鲜奶香精2-3、牛蒡3-5、浓度为10-15%的过氧化氢溶液100-110、脱脂蛋黄粉1-2、橘汁7-10。
2.根据权利要求1所述的一种增香补铁型浒苔酵素的制备方法,其特征在于,包括以下步骤:
(1)取上述黑木耳、紫菜、菠菜混合,加混合料重量460-500倍的水打浆;
(2)取上述浒苔,常温干燥,磨成细粉,加入到上述含有黑木耳、紫菜、菠菜的混合浆料中,加热至沸腾,保存沸腾至水干,冷却至常温,得营养浒苔;
(3)取上述乙基麦芽酚,加入到其重量10000-12000倍的去离子水中,搅拌均匀,加入上述香糯米,煮沸,保持沸腾14-20分钟,冷却,得糯米溶液;
(4)取上述营养浒苔,加入到其重量20-30倍的糯米溶液中,加入鲜奶香精,搅拌均匀,送入到发酵罐中,密封,发酵温度为25-30℃,保温发酵10-15天,期间每天打开发酵罐放气10-20分钟,10-15天之后在发酵罐中加入脱脂蛋黄粉,搅拌均匀,出料,过滤,得一次滤渣与一次滤液;
(5)将上述一次滤渣常温干燥,与牛蒡混合磨成细粉,加入到混合细粉重量100-150倍的水中,滴加浓度为10-15%的过氧化氢溶液,保温搅拌30-40分钟,过滤,将沉淀送入干燥箱中,60-70℃下干燥完全,得脱色滤渣;
(6)将上述脱色滤渣与益生菌混合,加入到混合料重量40-50倍的水中,加入橘汁,所述益生菌用量为混合细粉重量的30-40%,在20-25℃下保温发酵2-3天,过滤,除去滤渣,得二次滤液;
(7)将一次滤液、二次滤液混合,搅拌均匀,即得。
3.根据权利要求2所述的一种增香补铁型浒苔酵素的制备方法,其特征在于,所述的益生菌为酵母菌、乳酸菌中的一种。
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