CN107087776A - 一种酶解预处理后腌制薇菜的方法 - Google Patents
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Abstract
本发明公开了一种酶解预处理后腌制薇菜的方法,该方法包括:将新鲜的薇菜先经过萎蔫,将所需添加的香味添加料磨粉后微波预处理,酶解后发酵,调节制成腌制汤料,最后将薇菜放入腌制即可。用酶解后发酵的方法制备腌制所用的汤料,加水浸提,可以尽可能多的提取类似茶叶等原料的活性碱、氨基酸、多酚类物质、矿物质等,将汤汁中的香味类成分,渗透进发酵腌制的薇菜中,促进口感的加强。
Description
技术领域
本发明属于食品的工艺技术领域,具体涉及到一种酶解预处理后腌制薇菜的方法。
背景技术
薇菜是蕨类植物中紫萁科紫萁属类孢子体嫩叶的加工品,是一种多年生的草本植物,营养丰富,即可鲜食又可腌制、干制,每100g的薇菜茎叶中含有蛋白质2.2g、脂肪0.19g、糖类4.3g,胡萝卜素1.97mg、维生素b2 0.25mg、多种微量元素及大量的纤维素作为干物料和水分组成。
发酵蔬菜在我国具有悠久的历史,蔬菜经过发酵,改善了蔬菜的风味,延长了蔬菜的保存期,也提升了蔬菜的保健价值。研究表明发酵蔬菜具有净肠、预防肠炎、抗动脉硬化、抗老化和抗癌等作用。采用不同的加工工艺制作的泡菜、腌菜、酱菜、酸菜、发酵蔬菜汁饮料等不同风味的发酵蔬菜产品、发酵蔬菜加工过程中,蔬菜原有的一些味道消失了。产生了新的味道和香气物质,改善了产品感官品质。其中,香味物质的形成这要通过以下3个途径:(1)蔬菜原 辅料中的滋味物质和香气物质;其中包含有蔬菜的营养物质,例如有机酸、氨基酸、核苷酸、糖类、无机盐和芥子苷,他们沸点较高,不易挥发。(2)微生物发酵产生的滋味物质和香气物质,典型的就是乳酸菌发酵后的滋味物质和香气成分,乳酸发酵可以将1分子葡萄糖分解为2分子乳酸,而异型乳酸发酵不仅可以产生乳酸,还可以生成乙醇和二氧化碳,此外,有研究表明乳酸发酵还能形成2,3-丁二醇,双乙酰等风味有重要贡献的物质。还有酵母发酵后产生的香味成分,酒精发酵是在缺氧的环境下将葡萄糖等糖类先降解为乙醛和二氧化碳,乙醛在乙醛在乙醇脱氢酶的作用下还原成酒精,它带给发酵蔬菜爽口的滋味和醇香气。
相对于传统发酵制备风味蔬菜的做法已经有很多,但是传统的方法比较直接,薇菜作为蔬菜,其中大部分由纤维素组成,分子量相对较小的纤维素属于膳食纤维,可以起到促进消化等的作用,但是相对较老的薇菜中就含有蔬菜茎,这些蔬菜茎大多由木质纤维素构成,在发酵的过程中难以直接作为糖类用于微生物的分解,导致发酵制备的蔬菜,最后的成品中不乏含有这些茎,难以咀嚼且难消化,非常的影响口感;这种木质纤维素也属于碳水化合物,在经过酶和其它特殊条件的处理之后也可以用于微生物的利用,同时解决了蔬菜中糖类较少的问题。
发明内容
为了提高腌制薇菜的口感及口味,发明对发酵的汤汁进行进行酶解后发酵,添加各类香味原料改善腌制后的口感,具体是通过以下方法实现的:
一种酶解预处理后腌制薇菜的方法,其特征在于:该方法包括如下几个步骤,(1)所述新鲜薇菜先在室温干燥条件下经过3~6h的萎蔫,降低薇菜的水分至60~70%,软化菜梗便于揉捏;
(2)腌制汤料的制备:混合胡萝卜、橄榄、柠檬皮、蓝莓、椰肉、大蒜、茶叶,烘干机鼓热风烘干,研磨过60~80目筛的微粉,加入其总重量30~50倍的水,搅拌混匀后,放入微波处理机中,微波功率是650~800W,作用时间是3~6min,完成后加入混合总料1~3%的木瓜蛋白酶制剂及总料3~5%的纤维素酶制剂,在55~65℃条件下水解浸提20~30min;
离心去除可见残渣,取上清液,接种2~3%的活化葡萄酒酵母粉,添加白砂糖使糖浓度在15~18%,添加可食性柠檬酸调整pH为3~4,然后在25~28℃密封条件下发酵3~6天;
将制备的汤料以恒温水浴的方式加热至80~90℃,持续2~4h挥发其中的乙醇成分,降低酒精含量,将入食盐至盐浓度为5~8%;
(3)腌制:将(1)所述的薇菜与(2)所述的腌制汤料以1:2的比例混合,淹没菜,加入乳酸菌种子液,水封灌口放置于20~25℃条件下密闭发酵15~20天。
本发明的有益效果:采用酶解后发酵的方法制备腌制所用的汤料,先通过干制研磨,细化细胞与水的接触面积,然后加水浸提,可以尽可能多的提取类似茶叶等原料的活性碱、氨基酸、多酚类物质、矿物质等,同时添加了纤维素酶及木瓜蛋白酶,纤维素酶有利于细胞壁的分解,促进释放更多的细胞内容物,木瓜蛋白酶可以提高水溶性蛋白的溶解速率,最后通过离心去除绝大部分的残渣,保留澄清液,含有各种植物果实的活性成分,不仅含有各类芳香酯及氨基酸对改善腌制薇菜口感具有很好的效果,其含有的各种氨基酸、维生素、矿物质及微量元素对营养的提高也很有帮助。
发酵后的的腌制汤料含有一定量的乙醇成分,这里利用水浴缓慢加热,均匀的低温受热方式可以在不破坏汤汁中营养成分的条件下,挥发掉绝大部分的乙醇成分,残余的微量乙醇并不影响后期乳酸菌的发酵,同时乙醇的溶解能力还有利于促进芳香物质的萃取及渗透,将汤汁中的香味类成分,渗透进发酵腌制的薇菜中,促进口感的加强。
具体实施方式
实施例1:
一种酶解预处理后腌制薇菜的方法,其特征在于:该方法包括如下几个步骤,(1)所述新鲜薇菜先在室温干燥条件下经过5h的萎蔫,降低薇菜的水分至60~70%,软化菜梗便于揉捏;
(2)腌制汤料的制备:混合胡萝卜6份、橄榄0.6份、柠檬皮7份、蓝莓2份、椰肉12份、大蒜5份和茶叶25份,烘干机鼓热风烘干,研磨过80目筛的微粉,加入其总重量50倍的水,搅拌混匀后,放入微波处理机中,微波功率是700W,作用时间是4min,完成后加入混合总料2%的木瓜蛋白酶制剂及总料5%的纤维素酶制剂,在60℃条件下水解浸提30min;
离心去除可见残渣,取上清液,接种2%的活化葡萄酒酵母粉,添加白砂糖使糖浓度在18%,添加可食性柠檬酸调整pH为3.5,然后在26℃密封条件下发酵4天;
将制备的汤料以恒温水浴的方式加热至80℃,持续3h挥发其中的乙醇成分,降低酒精含量,将入食盐至盐浓度为7%;
(3)腌制:将(1)所述的薇菜与(2)所述的腌制汤料以1:2的比例混合,淹没菜,加入乳酸菌种子液,水封灌口放置于25℃条件下密闭发酵18天。
Claims (7)
1.一种酶解预处理后腌制薇菜的方法,其特征在于:该方法包括如下几个步骤,将新鲜的薇菜先经过萎蔫,将所需添加的香味添加料磨粉后微波预处理,酶解后发酵,调节制成腌制汤料,最后将薇菜放入腌制即可。
2.根据权利要求1所述酶解预处理后腌制薇菜的方法,其特征在于:所述新鲜薇菜先在室温干燥条件下经过3~6h的萎蔫,降低薇菜的水分至60~70%。
3.根据权利要求1所述酶解预处理后腌制薇菜的方法,其特征在于:所述香味添加料由以下重量(份)的原料混合制成:胡萝卜5~10、橄榄0.2~0.9、柠檬皮3~8、蓝莓1~4、椰肉10~15、大蒜4~7和茶叶20~30。
4.根据权利要求1所述酶解预处理后腌制薇菜的方法,其特征在于:所述香味添加料磨粉后微波预处理是将香味添加料混合后,烘干处理,研磨过60~80目筛的微粉,加入其总重量30~50倍的水,搅拌混匀,然后放入微波处理器中,微波功率650~800W、作用3~6min。
5.根据权利要求1所述酶解预处理后腌制薇菜的方法,其特征在于:所述酶解后发酵过程是将预处理后的香味添加料加入其混合总料1~3%的木瓜蛋白酶制剂及总料3~5%的纤维素酶制剂,在55~65℃条件下水解浸提20~30min,取上清液,接种2~4%的活化酵母粉,添加糖类使糖浓度在15~18%,添加可食性酸调节pH为3~4,然后在25~28℃密封条件下发酵3~6天。
6.根据权利要求1所述酶解预处理后腌制薇菜的方法,其特征在于:所述腌制汤料的制备是将发酵后的汤料以恒温水浴的方式加热至80~90℃,持续2~4h,加入食盐至盐浓度为5~8%。
7.根据权利要求1所述酶解预处理后腌制薇菜的方法,其特征在于:所述腌制的过程将萎蔫后的薇菜与腌制汤料以1:2~4的比例混合,适量配比乳酸菌种子液,水封灌口放置于20~25℃条件下密闭发酵15~20天。
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