CN107467619A - 一种虫草保健酱油的制备方法 - Google Patents
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Abstract
本发明提供一种虫草保健酱油的制备方法,主要包括以下步骤:将虫草发酵上层清液利用过滤装置纳滤,冷冻干燥,得到虫草发酵清液沉淀粉剂备用;豆粕加水、润水,与轧碎小麦及麸皮充分混和均匀;减压蒸料,使蛋白质适度变性,淀粉蒸熟糊化,并杀灭附着在原料上的微生物;熟料快速冷却至30℃,接入菌种,制得成曲;成曲加热盐水拌和入发酵池发酵至成熟;浸出淋油;将沉淀粉剂添加于酱油中,添加质量为酱油质量的0.4‑0.6%,并在酱油中设置超声波发生器超声震荡加速溶解,将温度加热至80‑85℃回流1h;虫草酱油进行质量检验,得到符合质量标准的成品,并封装于灭菌包装瓶内。本发明的有益效果是:该设计使发酵液中虫草多糖等溶于酱油,使酱油具有保健功能。
Description
技术领域
本发明涉及虫草药酒酿造技术领域,尤其是涉及一种虫草保健酱油的制备方法。
背景技术
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。因其以咸味为主,亦有鲜味、香味等,所以它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。
鉴于现在冬虫夏草已经可以规模化人工培养,进而降低虫草食用成本,且获得的虫草营养成分不但与野生虫草相同,而且通过人为适当调整培养基营养物质使得人工虫草比野生虫草的各项营养物质含量更高。这种人工培养方式得益于生物发酵技术的飞速发展。人工养殖虫草除了包括子实体和菌丝体外,还包括发酵液。发酵液中蕴含着虫草素、氨基酸、虫草酸以及大量的虫草多糖。
而虫草多糖具有提高机体免疫功能、免疫调节,抑制肿瘤作用、降血压、抗衰老、抗疲劳、调节内分泌、抑菌、抗病毒等多种药理作用。应为酱油和虫草均为发酵工艺,所以企业人员考虑如何将发酵液中的虫草多糖加入酱油中,使人们在日常饮食过程中就能享受虫草滋补效果。然而,目前还未对发酵液进行相关开发应用。
由此可见,如何研究出一种虫草保健酱油的制备方法,能够使发酵液中虫草多糖等营养物质顺利提取至酱油中,使酱油具有优良的保健功能,是目前本领域技术人员亟待解决的问题。
发明内容
为了解决上述问题,本发明提供了一种虫草保健酱油的制备方法。
本发明一种虫草保健酱油的制备方法,主要包括以下步骤:
(a)虫草发酵液提纯:
将虫草发酵上层清液利用过滤装置纳滤得浓缩液,向所述浓缩液中放置分析纯乙醇溶液,使浓缩液中虫草多糖裹挟氨基酸一同沉淀,过滤,冷冻干燥固体沉淀,所述固体沉淀经过球磨过筛400目得虫草发酵清液沉淀粉剂备用;
(b)酿造酱油:
豆粕加水、润水3-4h,与轧碎小麦及麸皮充分混和均匀;减压蒸料,使蛋白质适度变性,淀粉蒸熟糊化,并杀灭附着在原料上的微生物;熟料快速冷却至30℃,接入菌种,制得成曲;成曲加20-22波美度热盐水拌和入发酵池,品温42-45℃维持14-16d,酱醅基本成熟;浸出淋油;
(c)沉淀粉剂分散于酱油中:将沉淀粉剂添加于酱油中,添加质量为酱油质量的0.4-0.6%,并在酱油中设置超声波发生器超声震荡加速溶解,将温度加热至80-85℃回流1h。
(d)虫草酱油进行质量检验,得到符合质量标准的成品,并封装于灭菌包装瓶内。
进一步地,豆粕润水时的加水量为豆粕质量的2.5-3.5倍。
进一步地,所述豆粕的原料为大豆。
进一步地,压蒸料压力为0.45-0.55MPa,时间为6-7min。
进一步地,所述沉淀粉剂与酱油在充分混合过程中超声波的频率为40-45KHz。
进一步地,所述菌种为米曲霉,米曲霉孢子着生初期,产酶最为旺盛,品温以控制在30-32℃为宜。
进一步地,虫草多糖通过乙醇醇沉纯化后遗留溶液通过蒸馏方式纯化乙醇,使乙醇反复循环利用。
进一步地,所述豆粕、小麦及麸皮的质量为7:4:1,菌种用量为豆粕、小麦和麸皮总量的0.65-0.80%。
本发明一种虫草保健酱油的制备方法,与现有技术相比具有以下优点:
第一,本发明先对虫草发酵液的上层清液进行了纳滤浓缩和冷冻干燥处理,使虫草多糖等营养物质得以纯化且不会再干燥过程因受热过高而分解变质,且冷冻干燥所得粉剂质地疏松易于溶解于酱油中,该设计为虫草发酵上层清液中虫草多糖等营养物质的回收利用提供了充分条件。
第二,本发明通过将虫草发酵上层清液沉淀粉剂进一步研磨并过筛使其颗粒直径小于37.4nm,以便于酱油快速提取虫草多糖的营养物质,并利用超声波加速虫草发酵清液沉淀粉剂与酱油的混合速度,同时可以显著提升虫草发酵清液沉淀粉剂中虫草素、虫草多糖等营养物质溶于所述酱油的速率。
第三,之所以在发酵完成后加入虫草发酵上层清液沉淀粉剂主要是为了保证虫草多糖等营养物质不发生分解变质,以便在食用时可以直接为人体吸收利用。该方法采用回流操作加热、震荡相结合使虫草多糖的溶解速率更快,提高酱油对虫草多糖效率,使酱油成为具有养生功能的保健酱油。
第四,由于酱油使咸味食品,所以其高盐度特点为虫草多糖的保鲜提供了有利条件,使保健酱油成分更加稳定。另外该方法所得保健酱油成本低,因而利于推广,可见本发明使虫草发酵生产中的产物利用率达到极致。
此外,虫草发酵上层清液沉淀粉剂可以更换为虫草子实体粉剂或虫草菌丝体粉剂,以提升保健酱油的养生功效,只是成本稍高些。
附图说明
图1为本发明的结构示意图。
具体实施方式
为了更好的理解本发明,下面结合具体实施例和附图对本发明进行进一步的描述。
如图1所示,一种虫草保健酱油的制备方法,主要包括以下步骤:
首先,进行虫草发酵液提纯:将虫草发酵上层清液利用过滤装置纳滤得浓缩液,向所述浓缩液中放置分析纯乙醇溶液,使浓缩液中虫草多糖裹挟氨基酸一同沉淀24h,利用膜过滤器过滤,再利用冷冻干燥仪冷冻干燥固体沉淀。之后对冷冻干燥所得固体沉淀经过三级球磨,时间为3h,再过筛400目得虫草发酵清液沉淀粉剂,使该虫草发酵清液沉淀粉剂更加细腻,从而更易于酱油对虫草素提取工作的进行。
其中,虫草多糖通过乙醇醇沉纯化后遗留溶液通过蒸馏方式纯化乙醇,使乙醇反复循环利用,以达到降低乙醇使用成本且同时降低废液污染物含量的目的,使发酵工艺过程更为环保。
然后,酿造酱油:向豆粕加水,豆粕润水时的加水量为豆粕质量的2.5-3.5倍,润水0.8-1.2h,与轧碎小麦及麸皮充分混和均匀,所述豆粕、小麦及麸皮的质量为7:4:1。
在压力为0.45-0.55MPa条件下,减压蒸料,6-7min,使蛋白质适度变性,淀粉蒸熟糊化,并杀灭附着在原料上的微生物。因为大豆价格更为低廉,且具有丰富的植物蛋白,所以将所述豆粕的原料设计为大豆,且大豆无论是润水操作还是蒸煮操作均更容易进行,从而可以显著缩短原料加工处理周期。
熟料快速冷却至30℃,接入菌种,制得成曲;成曲加20-22波美度热盐水拌和入发酵池,品温42-45℃维持14-16d,酱醅基本成熟;浸出淋油。之所以采取该盐度主要是为了在不大幅度改变酱油口感的同时使酱油保质能力得以显著提升,为虫草多糖等物质的保存创造良好条件。
菌种用量为豆粕、小麦和麸皮总量的0.65-0.80%。所述菌种为米曲霉,米曲霉孢子着生初期,产酶最为旺盛,品温以控制在30-32℃为宜。当然为了提高米曲霉的活性还可添加米曲霉质量的1/9-1/8的激活剂。
之后,沉淀粉剂分散于酱油中:将沉淀粉剂添加于酱油中,添加质量为酱油质量的0.4-0.6%,并在酱油中设置超声波发生器超声震荡加速溶解,将温度加热至80-85℃回流1h。该过程具有酱油杀菌作用,进而提升酱油保鲜能力。所述沉淀粉剂与酱油在充分混合过程中超声波的频率为40-45KHz,该设计既不会使虫草多糖等发生分解变质,又不会破坏酱油中的营养物质,还可以最大限度提升虫草多糖溶于酱油中的速率。
最后,为了保证酱油成品符合国家食品检验检测标准,所以需要对虫草酱油按国标进行质量检验,得到符合质量标准的成品,并封装于灭菌包装瓶内。
本发明充分利用虫草发酵上层清液中的营养物质,赋予酱油具有保健功能,进而使人们无需花费高昂的费用购买养生药品,在日常用餐时便能够得到良好的保养,改善人们的身体健康状况。该设计不仅充分利用了虫草发酵产物,还具有生产成本低,保健效果良好的优势。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围。凡依本发明范围所作的均等变化与改进等,均应仍归属于本专利涵盖范围之内。
Claims (8)
1.一种虫草保健酱油的制备方法,其特征在于,主要包括以下步骤:
(a)虫草发酵液提纯:
将虫草发酵上层清液利用过滤装置纳滤得浓缩液,向所述浓缩液中放置分析纯乙醇溶液,使浓缩液中虫草多糖裹挟氨基酸一同沉淀,过滤,冷冻干燥固体沉淀,所述固体沉淀经过球磨过筛400目得虫草发酵清液沉淀粉剂备用;
(b)酿造酱油:
豆粕加水、润水3-4h,与轧碎小麦及麸皮充分混和均匀;减压蒸料,使蛋白质适度变性,淀粉蒸熟糊化,并杀灭附着在原料上的微生物;熟料快速冷却至30℃,接入菌种,制得成曲;成曲加20-22波美度热盐水拌和入发酵池,品温42-45℃维持14-16d,酱醅基本成熟;浸出淋油;
(c)沉淀粉剂分散于酱油中:将沉淀粉剂添加于酱油中,添加质量为酱油质量的0.4-0.6%,并在酱油中设置超声波发生器超声震荡加速溶解,将温度加热至80-85℃回流1h。
(d)虫草酱油进行质量检验,得到符合质量标准的成品,并封装于灭菌包装瓶内。
2.根据权利要求1所述的虫草保健酱油的制备方法,其特征在于:豆粕润水时的加水量为豆粕质量的2.5-3.5倍。
3.根据权利要求1所述的虫草保健酱油的制备方法,其特征在于:所述豆粕的原料为大豆。
4.根据权利要求1所述的虫草保健酱油的制备方法,其特征在于:减压蒸料压力为0.45-0.55MPa,时间为6-7min。
5.根据权利要求1所述的虫草保健酱油的制备方法,其特征在于:所述沉淀粉剂与酱油在充分混合过程中超声波的频率为40-45KHz。
6.根据权利要求1所述的虫草保健酱油的制备方法,其特征在于:所述菌种为米曲霉,米曲霉孢子着生初期,产酶最为旺盛,品温以控制在30-32℃为宜。
7.根据权利要求1所述的虫草保健酱油的制备方法,其特征在于:虫草多糖通过乙醇醇沉纯化后遗留溶液通过蒸馏方式纯化乙醇,使乙醇反复循环利用。
8.根据权利要求1-7中任意一项所述的虫草保健酱油的制备方法,其特征在于:所述豆粕、小麦及麸皮的质量为7:4:1,菌种用量为豆粕、小麦和麸皮总量的0.65-0.80%。
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