CN107373526A - 一种酵素即食菜的液体制作方法 - Google Patents
一种酵素即食菜的液体制作方法 Download PDFInfo
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- CN107373526A CN107373526A CN201710611917.9A CN201710611917A CN107373526A CN 107373526 A CN107373526 A CN 107373526A CN 201710611917 A CN201710611917 A CN 201710611917A CN 107373526 A CN107373526 A CN 107373526A
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- juice
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- ferment
- enzyme stoste
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Abstract
本发明属于蔬菜加工技术领域,特别涉及一种酵素即食菜的液体制作方法。本发明采用低盐添加,调节微生物代谢循环,避免了腌制食品的硝酸盐、亚硝酸盐含量高的问题。而且添加益生菌菌液,确保益生菌菌种的定向代谢增殖,进而产生有益于人体肠道菌群平衡的有机酸、维生素、氨基酸、矿物质等代谢产物,满足人们对鲜食蔬菜的需求,同时能保留其营养成分。
Description
技术领域
本发明属于蔬菜加工技术领域,特别涉及一种酵素即食菜的液体制作方法。
背景技术
新鲜蔬菜是人体所需维生素和矿物质的主要来源。但是蔬菜在采收后仍是活的有机体,在贮藏期间仍然进行着呼吸作用等各种复杂的生命活动。随着呼吸作用的进行,蔬菜中的糖、淀粉和酸等有机物质被不断消耗。同时,蔬菜中含有的大量水分和各种营养物质为微生物生长繁殖提供了有利条件,进而导致蔬菜败坏。
此外,蔬菜的生产具有时令性,将旺季过剩的新鲜蔬菜和一些地区的特产蔬菜进行适当的加工,有利于调节蔬菜生产的淡旺季和不同地区蔬菜市场的需求。新鲜蔬菜经发酵加工不仅延长保存期,而且比烘干、冷冻的蔬菜具有更多特点,如风味独特、矿物质等营养物质吸收好。但传统即食菜制作方法常以高盐渗透为主,产品质量及安全性无法保证。
发明内容
为延长新鲜蔬菜的保存期,满足人们对不同风味蔬菜的需求,同时满足营养物质的有效摄入及代谢吸收,因此提出一种酵素发酵即食菜的液体制作方法。
本发明所述的一种酵素即食菜的液体制作方法,其具体步骤为:
1、一种酵素即食菜的制作方法,其特征在于:其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣10-20%;
红茶1-5%;
枸杞2-5%;
人参0.5-1%;
麦麸0.1-0.3%;
水余量;
按比例将称取辅料汁原料,蒸煮50-60min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.2%-0.5%;
生姜:0.2%-0.5%;
食盐:5%-8%;
花椒:0.05%-0.1%;
八角:0.05%-0.08%;
桂花:0.01%-0.03%;
大葱:0.1%-0.5%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮50-60min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖5-10%
益生菌菌液7-10%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至40-45℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于35-40℃恒温密封发酵24-48h;
6)密封恒温发酵结束后,将发酵桶敞口置于25-30℃的恒温环境3-5天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至18-25℃的温度环境中,避免阳光直射,发酵20-40天,即得酵素即食菜。
本发明所述的蔬菜选自日常生活中用于腌渍的蔬菜品种皆可,例如萝卜、菜花、黄瓜、豆角、藕、菊芋、甘蓝、胡萝卜、大蒜、马齿苋、香菇等等。
本发明中,大红枣能提高人体免疫力,并可抑制癌细胞。药理研究发现,大红枣能促进白细胞的生成,降低血清胆固醇,提高血清白蛋白,保护肝脏,大红枣中还含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质。大红枣中丰富的维生素C,使体内多余的胆固醇转变为胆汁酸,胆固醇少了,结石形成的概率也就随之减少。大红枣中富含钙和铁,它们对防治骨质疏松产贫血有重要作用,中老年人更年期经常会骨质疏松,正在生长发育高峰的青少年和女性容易发生贫血,大红枣对他们会有十分理想的食疗作用,其效果通常是药物不能比拟的。大红枣所含的芦丁,是一种使血管软化,从而使血压降低的物质,对高血压病有防治功效。大红枣还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲。大红枣为补养佳品,食疗药膳中常加入红枣补养身体、滋润气血。
枸杞含枸杞多糖、花青素,丰富的胡萝卜素、维生素A1、B1、B2、C、钙、铁、磷、锂等微量元素、甜菜碱、烟酸、牛磺酸等成分。主要功能为滋补肝肾,益精明目。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明。
人参含多种皂甙和多糖类成分,对人体的中枢神经系统兴奋和抑制过程具有平衡作用。人参皂苷能改变人体的机能反应性,拟胆碱、乙醚提取物、皂苷等物质,对心血管系统具有保护作用。其次,人参还对肝脏、内分泌系统具有调节作用。人参的浸出液可被皮肤缓慢吸收、对皮肤没有任何的不良刺激,能扩张皮肤毛细血管,促进皮肤血液循环,增加皮肤营养,调节皮肤的水油平衡。
红茶中含有大量的茶多酚、生物碱等功能成分。具体作用有:(1)利尿。在红茶中的咖啡碱和芳香物质共同作用下,增加肾脏的血流量。提高肾小球过滤率,扩张肾微血管,并抑制肾小管对水的再吸收,于是促成尿量增加。如此有利于排除体内多余的乳酸、尿酸(与痛风有关)、过多的盐分(与高血压有关)等,同时还可以缓和心脏病或肾炎造成的水肿。(2)消炎杀菌。红茶中的多酚类化合物具有消炎的效果,实验发现,儿茶素类能与单细胞的细菌结合,使蛋白质凝固沉淀,借此抑制和消灭病原菌。细菌性痢疾及食物中毒患者喝红茶颇为有益,民间也常用红茶涂抹伤口等。(3)提神消疲。医学实验发现,红茶中的咖啡碱可刺激大脑皮质来兴奋神经中枢,达到提神的效果,进而使思维反应更加敏锐。记忆力增强;它也对血管系统和心脏具兴奋作用,强化心搏,从而加快血液循环以利新陈代谢。(4)生津清热。红茶能止渴消暑,这是因为茶中的多酚类、糖类、氨基酸、果胶等与口涎产生化学反应,能刺激唾液分泌,滋润口腔。而咖啡碱控制下视丘的体温中枢,能够调节体温,也刺激肾脏以促进热量的排放,维持体内的生理平衡。(5)解毒功效。据实验证明,红茶中的茶多硷能吸附重金属和生物硷,并沉淀分解,这对饮水和食品受到工业污染的现代人而言,不啻是一项福音。
麦麸,提供微生物生长所需的氨基酸、维生素、微量元素等的营养物质,促进微生物在短时间内能迅速活化,并进入到生长繁殖阶段。
白砂糖为提供微生物生长的碳源。
食盐的作用有两个,第一是提供微生物生长繁殖所必须的盐类成分,第二个作用就是能改善酵素菜的风味,适口性更佳。
米糠和麦麸的作用有两个,一个是提供微生物生长繁殖所需要的营养物质,第二个作用就是米糠在微生物作用下会产生很多的中间产物,如各种酶、氨基酸等,丰富酵素菜的风味和营养价值。
本发明所述的益生菌菌液为为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
本发明具有以下优点:
1、采用低盐添加,其目的在于调节微生物代谢循环,避免了腌制食品的硝酸盐、亚硝酸盐含量高的问题。食盐总体的用量在5-10%,与传统的腌渍类蔬菜相比降低70-80%,虽然盐的含量低,但是由于益生菌的发酵产生了乳酸等酸类,使其具有了酸的口感,弥补了低盐口感的不足,本发明最终获得的产品具有酸甜咸的口感。
2、添加益生菌菌液,确保益生菌菌种的定向代谢增殖,进而产生有益于人体肠道菌群平衡的有机酸、维生素、氨基酸、矿物质等代谢产物。
3、满足人们对鲜食蔬菜的需求,同时能保留其营养成分,所含的活性益生菌代谢产物能调节肠道菌群平衡,促进肠道健康。
具体实施方式
实施例1
1、一种酵素即食菜的液体制作方法,其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣10%;
红茶3%;
枸杞5%;
人参0.5%;
麦麸0.1%;
水余量;
按比例将称取辅料汁原料,蒸煮50min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.5%;
生姜:0.5%;
食盐:8%;
花椒:0.05%;
八角:0.08%;
桂花:0.01%;
大葱:0.1%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮60min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖8%
益生菌菌液8%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至40℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于35℃恒温密封发酵24-48h;
6)密封恒温发酵结束后,将发酵桶敞口置于30℃的恒温环境3天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至25℃的温度环境中,避免阳光直射,发酵20天,即得酵素即食菜。
所述的益生菌菌液为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
所述的蔬菜为萝卜。
实施例2
1、一种酵素即食菜的液体制作方法,其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣15%;
红茶5%;
枸杞2%;
人参1%;
麦麸0.3%;
水余量;
按比例将称取辅料汁原料,蒸煮60min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.2%;
生姜:0.2%;
食盐:5%;
花椒:0.08%;
八角:0.06%;
桂花:0.02%;
大葱:0.2%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮50min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖5%
益生菌菌液9%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至45℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于40℃恒温密封发酵24-48h;
6)密封恒温发酵结束后,将发酵桶敞口置于25℃的恒温环境5天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至18℃的温度环境中,避免阳光直射,发酵40天,即得酵素即食菜。
所述的益生菌菌液为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
所述的蔬菜为豆角。
实施例3
1、一种酵素即食菜的液体制作方法,其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣20%;
红茶4%;
枸杞3%;
人参0.7%;
麦麸0.2%;
水余量;
按比例将称取辅料汁原料,蒸煮50min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.3%;
生姜:0.3%;
食盐:6.5%;
花椒:0.1%;
八角:0.05%;
桂花:0.03%;
大葱:0.3%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮50min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖10%
益生菌菌液10%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至40℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于35℃恒温密封发酵48h;
6)密封恒温发酵结束后,将发酵桶敞口置于25℃的恒温环境5天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至18℃的温度环境中,避免阳光直射,发酵40天,即得酵素即食菜。
所述的益生菌菌液为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
所述的蔬菜为甘蓝。
实施例4
1、一种酵素即食菜的液体制作方法,其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣12%;
红茶2%;
枸杞4%;
人参0.8%;
麦麸0.3%;
水余量;
按比例将称取辅料汁原料,蒸煮60min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.4%;
生姜:0.3%;
食盐:7%;
花椒:0.06%;
八角:0.08%;
桂花:0.03%;
大葱:0.5%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮60min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖6%
益生菌菌液7%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至45℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于40℃恒温密封发酵24h;
6)密封恒温发酵结束后,将发酵桶敞口置于30℃的恒温环境3天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至25℃的温度环境中,避免阳光直射,发酵20天,即得酵素即食菜。
所述的益生菌菌液为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
所述的蔬菜为大蒜。
实施例5
1、一种酵素即食菜的液体制作方法,其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣14%;
红茶1%;
枸杞3.5%;
人参1%;
麦麸0.3%;
水余量;
按比例将称取辅料汁原料,蒸煮50min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.5%;
生姜:0.4%;
食盐:6%;
花椒:0.07%;
八角:0.05%;
桂花:0.01%;
大葱:0.4%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮50min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖7%
益生菌菌液10%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至40℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于35℃恒温密封发酵24h;
6)密封恒温发酵结束后,将发酵桶敞口置于25℃的恒温环境3天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至25℃的温度环境中,避免阳光直射,发酵20天,即得酵素即食菜。
所述的益生菌菌液为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
所述的蔬菜为菜花。
本发明所获得的酵素即食菜的各项指标检测结果如下:
Claims (2)
1.一种酵素即食菜的液体制作方法,其特征在于:其具体步骤为:
1)辅料汁准备
按照质量百分比,辅料汁原料组成如下:
大红枣10-20%;
红茶1-5%;
枸杞2-5%;
人参0.5-1%;
麦麸0.1-0.3%;
水余量;
按比例将称取辅料汁原料,蒸煮50-60min,过滤,得到辅料汁;
2)调料汁准备
按照质量百分比,调料汁原料组成如下:
干红辣椒:0.2%-0.5%;
生姜:0.2%-0.5%;
食盐:5%-8%;
花椒:0.05%-0.1%;
八角:0.05%-0.08%;
桂花:0.01%-0.03%;
大葱:0.1%-0.5%;
辅料汁余量;
按比例将称取调料汁原料,蒸煮50-60min,得到调料汁;
3)酵素原液准备
按照质量百分比计,酵素原液原料组成如下:
白砂糖5-10%
益生菌菌液7-10%
调料汁余量
按比例称取酵素原液原料,将白砂糖加入调料汁中,待其温度降至40-45℃时加入益生菌菌液,得酵素原液。
4)蔬菜准备
新鲜时令蔬菜经过挑拣去杂、清洗、控水并沥干表面水分,装入发酵桶内备用;
5)将酵素原液加入到发酵桶中与蔬菜混合,酵素原液以没过蔬菜为宜;于35-40℃恒温密封发酵24-48h;
6)密封恒温发酵结束后,将发酵桶敞口置于25-30℃的恒温环境3-5天,至液面布满白色菌丝;
7)将布满菌丝的发酵桶密封,转移至18-25℃的温度环境中,避免阳光直射,发酵20-40天,即得酵素即食菜。
2.根据权利要求1所述的一种酵素即食菜的液体制作方法,其特征在于:所述的益生菌菌液为产朊假丝酵母、乳酸克鲁维酵母、嗜酸乳杆菌和保加利亚乳杆菌的混合物,其中以质量比计,产朊假丝酵母:乳酸克鲁维酵母:嗜酸乳杆菌:保加利亚乳杆菌=3:2:2:3。
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