CN107647371B - 一种无花果酱油 - Google Patents
一种无花果酱油 Download PDFInfo
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- CN107647371B CN107647371B CN201711090207.2A CN201711090207A CN107647371B CN 107647371 B CN107647371 B CN 107647371B CN 201711090207 A CN201711090207 A CN 201711090207A CN 107647371 B CN107647371 B CN 107647371B
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- aspergillus
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明提供的无花果酱油,具有无花果的营养成分,色泽鲜艳,有光泽,具有较浓的酱香和酯香气及淡淡的无花果香气,味道鲜美醇厚,鲜甜适口,风格独特,营养丰富,为酱油家族增加了一个新的品种。与传统高盐稀态酱油相比,加入无花果,扩大了蛋白质种类,增加了更多的糖类及维生素,利于各种微生物的生长及代谢,同时输入了无花果中的抗癌成分;无花果浆液经曲霉属FJ036的酶解,可将其中的蛋白、纤维等成分充分利用,有效提高了无花果成分的利用效果。
Description
技术领域
本发明属于调味品制备技术领域,具体涉及一种无花果酱油。
背景技术
无花果又称奶浆果、隐花果、文仙果等,是桑科榕属落叶灌木或小乔木无花果树的果实。无花果是浆果类果实,营养成分丰富,肉质松软,风味甘甜,含糖量为15%~26%,主要为果糖、葡萄糖、阿拉伯糖等,此外还含有果胶等多糖。无花果蛋白质含量约为1%~2%,是苹果的6倍。无花果果实含有人体所需的18种氨基酸,其中8种是人体必需氨基酸。无花果中还含有多种人体所需的维生素,如胡萝卜素、硫胺素、维生素C、维生素E等,其中胡萝卜素含量最多,达30mg/100g,维生素C含量约为葡萄的20倍,橘子的2.3倍。有机酸类成分主要有柠檬酸和少量延胡索酸、琥珀酸、丙二酸等。另外,维生素A、E、C及硒、锌、钙等矿物质含量也极其丰富。钙是苹果的11倍,钾和铁分别是苹果的1.67倍和4倍。其含有的补骨酯素、呋喃香豆素、佛手柑内酯等多种抗癌活性成分,对预防和治疗宫颈癌、乳腺癌、食道癌、胃癌、肝癌、肺癌等癌症均有显著的功效。
酱油是日常生活中不可或缺的调味品,其营养丰富,富含多种有机化合物、多种氨基酸及矿物质。目前,酱油生产还存在生产周期与口味之间的矛盾,要达到好的酿造品质往往需要长达半年以上的酿造周期,而且市场上销售的酱油存在风味单一、保健效果不显著等缺点。
发明内容
本发明的目的是提供一种具有无花果口感风味和营养成份的新型无花果酱油及其制作方法,具有原料新颖,菌系酶系丰富,酿造时间短,产品理化、营养及感官品质好等优点。
申请人在从无花果中筛选出一株特异性的曲霉后,结合产酯酿酒酵母;以无花果、豆粕、焙炒小麦为原料进行发酵,最终获得了本发明所要提供的无花果酱油。
本发明所提供的无花果酱油,是将制备酱油用的原料与无花果的曲霉发酵液混合后,接入种曲进行制曲;成曲加入食盐水后,再加入酵母进行保温发酵,压榨制得生酱油;
所述的曲霉发酵液,是用曲霉对热烫处理的无花果果浆进行发酵获得的;
作为优选,所述的曲霉是曲霉(Aspergillus sp.)FJ036株,已于2017年9月14日保藏在位于北京市朝阳区北辰西路1号院3号,中国微生物研究所的中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No.14160;
所述的酵母,为鲁氏酵母和产酯酿酒酵母LML001株;
所述的制备酱油用的原料,包含有蒸煮后的豆粕和焙炒小麦;其中蒸煮后的豆粕和焙炒小麦的质量份数比为6~7:4~3;
本发明所提供的无花果酱油,其制备方法包括如下的步骤:
1)将豆粕破碎度为粒径6~8mm,焙炒小麦粉碎成4~6瓣;豆粕65~70份、焙炒小麦35~30份、加水50~60份,0.2MPa蒸煮3~5min,冷却待接种曲;
2)将无花果投入到90℃的水中热烫,将热烫灭酶的无花果进行破碎打浆;将曲霉接入到无花果果浆中,28℃培养,培养结束后离心去菌体和沉淀,制得曲霉酶发酵液;
3)麸皮80~85份、面粉5~10份,豆粕5~10份、水80~90份混合后0.1MPa灭菌20min,后冷却至40℃以下,接入米曲霉2~3份、黑曲霉0.5~1份和红曲霉0.3~0.5份;30~35℃下制曲48~72h;
4)分别接种鲁氏酵母和产酯酿酒酵母LML001株于YPD培养基进行培养,将8~10份鲁氏酵母和1~2份产酯酿酒酵母LML001混合制得酵母种子液;
5)将步骤1)所述的原料90份,曲霉酶发酵液5~10份、步骤3)制备的酱油曲0.3~0.4份,30℃培养24~28小时;再加入17~18%食盐水225~260份、酵母种子液6~7份,30~35℃发酵45~60天;
6)将发酵液进行压榨,制得生酱油。
本发明提供的无花果酱油,具有无花果的营养成分,色泽鲜艳,有光泽,具有较浓的酱香和酯香气及淡淡的无花果香气,味道鲜美醇厚,鲜甜适口,风格独特,营养丰富,为酱油家族增加了一个新的品种。与传统高盐稀态酱油相比,加入无花果,扩大了蛋白质种类,增加了更多的糖类及维生素,利于各种微生物的生长及代谢,同时输入了无花果中的抗癌成分;无花果浆液经曲霉属FJ036的酶解,可将其中的蛋白、纤维等成分充分利用,有效提高了无花果成分的利用效果;种曲采用米曲霉、黑曲霉、红曲霉三种菌种,丰富了酶系,提高制曲蛋白酶活力、糖化酶活力及红曲色素值;高盐发酵时添加适当比例的鲁氏酵母和产酯酿酒酵母LML001,采取30℃下温酿,可有效提高酵母菌的发酵及产香能力,并缩短发酵时间。该工艺发明大大提升了高盐稀态酱油酿造的质量,可有效提高生产企业的经济效益。
具体实施方式
下面通过实施例的方式进一步说明本发明,本领域的技术人员可以在本发明技术思路的基础上,选择酱油制备领域的常规方法或原料来替代。
实施例1:菌株的筛选
1、菌种:自然选育法分离自腐烂无花果的曲霉菌。该菌分解纤维素能力强,具有较高的蛋白酶酶活力和较低的果胶酶酶活力,出汁率高,原料利用率高。
2、培养基及检测方法:
(1)马铃薯葡萄糖液体培养基:马铃薯(去皮)200g、葡萄糖20g、蒸馏水1000mL,自然pH。121℃灭菌20min。
(2)马铃薯葡萄糖琼脂培养基:马铃薯(去皮)200g、葡萄糖20g、琼脂20g、蒸馏水1000mL,自然pH。121℃灭菌20min。
(3)发酵培养基:30%无花果果浆,80℃灭菌15min。
(4)酶活测定:果胶酶酶活力测定——次氯酸钠法。
蛋白酶酶活力测定——福林(Folin)酚试剂法。
纤维素酶酶活力测定——DNS法。
3、筛选:
将从腐烂无花果中自然分离到的52株霉菌菌株作发酵试验,分别测定发酵液酶活力及无花果出汁率,其中5株优良菌株结果见表1。
表1:5株霉菌发酵液酶活力测定结果
由表1可知,FJ036菌株产纤维素酶和蛋白酶能力最强且产果胶酶能力较低,纤维素酶、蛋白酶和果胶酶酶活力分别为51.2±1.5U/mL、28.2±0.6U/mL和9.3±0.2U/mL,无花果出汁率达到90.9±3.5%,原料利用率达到72.6±2.2%。
实施例2:曲霉FJ036的特征
(1)形态
将曲霉FJ036点种于马铃薯葡萄糖琼脂培养基平板,28℃培养3天菌落直径达4cm。菌落呈同心圆环状向四周拓展,菌丝匍匐生长,呈白色,形成孢子后菌落变为黑色,培养基颜色无明显变化,没有明显渗出物,有发霉气味。分生孢子头顶部形成球形顶囊,其上覆盖一层梗基和一层小梗,小梗上长有成串褐黑色的球状孢子,为曲霉菌。
(2)遗传稳定性的测定
表2:曲霉FJ036进行连续传代遗传稳定性结果
对曲霉FJ036菌种做连续10代传代培养,每一代分别进行发酵培养,并且测定其纤维素酶、蛋白酶和果胶酶酶活力,其结果如表2所示。在10次连续传代实验中,该菌种发酵液的酶活力变化范围控制在-3.23%~3.71%,其变化范围较小,表明曲霉FJ036具有非常良好的遗传稳定性。
实施例3无花果发酵液的制备
所述的无花果发酵液,其制备方法如下:
1)将新鲜的无花果进行热烫处理后,将热烫灭酶的无花果进行破碎打浆制成浆液;
2)将曲霉FJ036株接入到灭菌处理后的无花果果浆中,进行发酵培养;发酵结束后,离心获得曲霉FJ036酶发酵液;
3)将曲霉FJ036酶发酵液接入到灭菌处理后的无花果果浆中,进行酶解处理;酶解结束后,灭酶获得无花果发酵液。
表3:无花果发酵液处理结果比较
由表3可知,曲霉FJ036菌株纤维素酶和蛋白酶酶活力分别为51.2±1.5U/mL和28.2±0.6U/mL,分别比黑曲霉高27.0%和18.5%。果胶酶酶活力分别为9.3±0.2U/mL,仅为黑曲霉的31.1%。曲霉FJ036菌株无花果出汁率和原料利用率分别为90.9±3.5%、72.6±2.2%,分别比黑曲霉高17.1%和15.4%。
实施例4:
一种无花果酱油,原料各组分的重量份为:
焙炒小麦25份、豆粕65份、曲霉属FJ036酶发酵液10份、酱油曲0.4份、17.5%食盐水250份、酵母种子液6份。
上述无花果酱油的制备方法,其制作步骤为:
1、选料和处理:豆粕破碎度为粒径6~8mm,颗粒均匀;焙炒小麦,是以优质小麦为原料,焙炒到颜色红润鲜亮、不发乌、无夹生、有炒麦的典型香气,粉碎成4~6瓣;润水量:80%~85%,蒸煮条件:0.2MP,3~5min。
2、无花果的选料:选用成熟度在9成以上的无病无虫、无腐烂、无异味、农残和有害金属不超标的鲜无花果,去除杂质后清洗干净;无花果为山东威海产布兰瑞克。
3、无花果的打浆:将新鲜的无花果投入到90℃的水中热烫2min灭酶。将热烫灭酶的无花果进行破碎打浆。
4、曲霉属FJ036酶发酵液制备:将专利菌种曲霉FJ036(CGMCC No.14160)接入70~80℃灭菌15min的30%步骤3的无花果果浆中,28℃培养2天,离心去菌体和沉淀,制得曲霉属FJ036酶发酵液。
5、酱油种曲的制备:麸皮80~85份、面粉5~10份,豆粕5~10份、水80~90份混合后0.1MPa灭菌20min,后冷却至40℃以下,接入米曲霉2~3份、黑曲霉0.5~1份和红曲霉0.3~0.5份;30~35℃下制曲48~72h;
6、酵母种子液制备:分别接种鲁氏酵母和专利保藏菌种产酯酿酒酵母LML001(CGMCC No.9081)于YPD培养基,30℃培养24h,将鲁氏酵母10份和产酯酿酒酵母LML001 2份混合制得酵母种子液。
其中产酯酿酒酵母(Saccharomyces cerevisiae)LML001株,于2014年4月21日保藏于北京市朝阳区北辰西路1号院3号的的中国微生物菌种保藏管理委员会普通微生物中心,保藏号CGMCC No.9081。
7、调配盐水:将水烧开,加食盐,搅拌溶化后冷却、澄清,制得盐水;
8、酱油发酵:步骤1的焙炒小麦25份、豆粕65份,步骤4的无花果曲霉属FJ036酶发酵液10份、步骤5的酱油曲0.4份,30~35℃培养24~28h;加步骤7的17.5%食盐水250份,步骤6的酵母种子液6份,30℃培养45~60天。
9、压榨、过滤:将步骤8的酱油醪利用压榨机进行压榨,制得生酱油。
10、灭菌:将步骤9的生酱油加热到80~85℃灭菌5~10min。将灭菌后的无花果酱油装入经蒸汽杀菌的包装容器中,加盖密封,70~80℃灭菌10min,制得成品酱油。
表4:添加曲霉属FJ036酶发酵液对无花果酱油1品质的影响
由表4可以看出,经曲霉属FJ036酶发酵液处理的无花果酱油氨基酸态氮含量为7.31±0.39mg/mL,总氮为15.06±0.75mg/mL,可溶性固形物为8.39±0.37g/100mL,浸出物为10.78±0.38g/100mL,红色指数为4.52±0.27,分别比未经曲霉属FJ036酶发酵液处理的无花果酱油提高了28.4%、19.9%、23.6%、27.9%和33.7%。酱油色泽红褐,有典型酱香及较浓无花果香。
实施例5:
一种无花果酱油,原料各组分的重量份为:
焙炒小麦30份、豆粕60份、曲霉属FJ036酶发酵液5份、酱油曲0.3份、17%食盐水235份、酵母种子液6份。
上述无花果酱油的制备方法,其制作步骤为:
1、选料和处理:豆粕破碎度为粒径6~8mm,颗粒均匀;焙炒小麦,是以优质小麦为原料,焙炒到颜色红润鲜亮、不发乌、无夹生、有炒麦的典型香气,粉碎成4~6瓣;润水量:80%~85%,蒸煮条件:0.2MP,3~5min。
2、无花果的选料:选用成熟度在9成以上的无病无虫、无腐烂、无异味、农残和有害金属不超标的鲜无花果,去除杂质后清洗干净;无花果为山东威海产布兰瑞克。
3、无花果的打浆:将新鲜的无花果投入到90℃的水中热烫2min灭酶。将热烫灭酶的无花果进行破碎打浆。
4、曲霉属FJ036酶发酵液制备:将专利菌种曲霉FJ036(CGMCC No.14160)接入70~80℃灭菌15min的30%步骤3的无花果果浆中,28℃培养2天,离心去菌体和沉淀,制得曲霉属FJ036酶发酵液。
5、酱油种曲的制备:麸皮80~85份、面粉5~10份,豆粕5~10份、水80~90份混合后0.1MPa灭菌20min,后冷却至40℃以下,接入米曲霉2~3份、黑曲霉0.5~1份和红曲霉0.3~0.5份;30~35℃下制曲48~72h。
6、酵母种子液制备:分别接种鲁氏酵母和专利保藏菌种产酯酿酒酵母LML001(CGMCC No.9081)于YPD培养基,30℃培养24h,将鲁氏酵母10份和产酯酿酒酵母LML0012份混合制得酵母种子液。
7、调配盐水:将水烧开,加食盐,搅拌溶化后冷却、澄清,制得盐水。
8、酱油发酵:步骤1的焙炒小麦30份、豆粕60份,步骤4的无花果曲霉属FJ036酶发酵液5份、步骤5的酱油曲0.3份,30℃培养26h。加步骤7的17%食盐水235份,步骤6的酵母种子液6份,30℃培养50天。
9、压榨、过滤:将步骤8的酱油醪利用压榨机进行压榨,制得生酱油。
10、灭菌:将步骤9的生酱油加热到80~85℃灭菌5~10min。将灭菌后的无花果酱油装入经蒸汽杀菌的包装容器中,加盖密封,70~80℃灭菌10min,制得成品酱油。
表5:添加曲霉属FJ036酶发酵液对无花果酱油2品质的影响
由表5可以看出,经曲霉属FJ036酶发酵液处理的无花果酱油氨基酸态氮含量为7.38±0.51mg/mL,总氮为15.69±0.63mg/mL,可溶性固形物为8.27±0.51g/100mL,浸出物为9.53±0.21g/100mL,红色指数为4.98±0.60,分别比未经曲霉属FJ036酶发酵液处理的无花果酱油提高了10.6%、17.4%、13.6%、20.8%和37.6%。酱油色泽红褐,有典型酱香及淡无花果香。
Claims (3)
1.一种无花果酱油,其特征在于,所述的无花果酱油是将制备酱油用的原料与无花果的曲霉发酵液混合后,接入种曲进行制曲;成曲加入食盐水后,再加入酵母进行保温发酵,压榨制得生酱油;
所述的曲霉发酵液,是用曲霉对热烫处理的无花果果浆进行发酵获得的;
所述的曲霉的保藏编号为CGMCC No.14160;
所述的酵母为鲁氏酵母和保藏编号为CGMCC No.9081的产酯酿酒酵母LML001株;
所述的制备酱油用的原料,包含有蒸煮后的豆粕和焙炒小麦。
2.如权利要求1所述的无花果酱油,其特征在于,所述的蒸煮后的豆粕和焙炒小麦的质量份数比为6~7:4~3。
3.如权利要求1所述的无花果酱油的制备方法,包括如下的步骤:
1)将豆粕破碎度为粒径6~8mm,润水量80%~85%,蒸煮条件:0.2MPa,3~5min;将焙炒小麦粉碎成4~6瓣;
2)将无花果投入到90℃的水中热烫,将热烫灭酶的无花果进行破碎打浆;将曲霉接入到无花果果浆中,28℃培养,培养结束后离心去菌体和沉淀,制得曲霉酶发酵液;
3)麸皮80~85份、面粉5~10份,豆粕5~10份、水80~90份混合后0.1MPa灭菌20min,后冷却至40℃以下,接入米曲霉2~3份、黑曲霉0.5~1份和红曲霉0.3~0.5份;30~35℃下制曲48~72h;
4)分别接种鲁氏酵母和保藏编号为CGMCC No.9081的产酯酿酒酵母LML001株于YPD培养基进行培养,将8~10份鲁氏酵母和1~2份产酯酿酒酵母LML001株混合制得酵母种子液;
5)将焙炒小麦25~30份、豆粕60~65份,曲霉酶发酵液5~10份、步骤3)制备的酱油曲0.3~0.4份,30℃培养24~28h;再加入17~18%食盐水225~260份、酵母种子液6~7份,30℃培养45~60天;
6)将发酵液进行压榨,制得生酱油。
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