CN107751803B - 一种增香型蟹肉豆瓣酱及其制备方法 - Google Patents
一种增香型蟹肉豆瓣酱及其制备方法 Download PDFInfo
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Abstract
本发明属于调味品技术领域,尤其涉及一种增香型蟹肉豆瓣酱及其制备方法。黑豆20‑30份、红豆20‑30份、蚕豆10‑20份、花生20‑30份、核桃仁10‑20份、蟹肉20‑30份、盐20‑30份、干香菇1‑5份、葵花籽1‑5份、黑芝麻1‑5份、紫苏籽1‑5份、干姜0.1‑0.5份、大料0.1‑0.5份、大茴香0.1‑0.5份。该方法制备的豆瓣酱,味道鲜美,口感较好,并且营养成分丰富,无化学添加剂,深受消费者的喜爱。
Description
技术领域
本发明属于调味品技术领域,尤其涉及一种增香型蟹肉豆瓣酱及其制备方法。
背景技术
豆瓣酱是由各种微生物相互作用豆制品,产生复杂生化反应,而酿造出来的一种发酵红褐色调味料,它是以黄豆或是蚕豆和面粉为主要生产原料,同时,又根据消费者的习惯不同,在生产豆瓣酱中配制了香油、豆油、味精、辣椒等原料,而增加了豆瓣酱的品种。豆瓣酱凭借特有的咸、辣、酸等多种调和口味,能助消化、开口味,并且营养素含量高。
近年来,随着人们生活水平的提高,对身体健康的重视度也越来越高,进而对烹饪调味料的要求也不同昔日,市售的豆瓣酱多以黄豆为主,口味单一,营养价值有限;根据食品销售市场统计调查显示,传统的豆瓣酱已不能满足人们的需求,因此,进一步的探究产品的口味更新以及原料的营养化,显得尤为重要。
发明内容
针对现有技术存在的问题,本发明提供一种增香型蟹肉豆瓣酱及其制备方法;该方法制备的豆瓣酱,味道鲜美,口感较好,并且营养成分丰富,无化学添加剂,深受消费者的喜爱。
为了实现上述目的,本发明提供的增香型蟹肉豆瓣酱,其原料按重量份数配比如下:黑豆20-30份、红豆20-30份、蚕豆10-20份、花生20-30份、核桃仁10-20份、蟹肉20-30份、盐20-30份、干香菇1-5份、葵花籽1-5份、黑芝麻1-5份、紫苏籽1-5份、干姜0.1-0.5份、大料0.1-0.5份、大茴香0.1-0.5份。
为了实现上述目的,本发明提供的增香型蟹肉豆瓣酱的制备方法,具体包括以下步骤。
步骤一:原料处理:黑豆、红豆、蚕豆、花生、核桃仁去杂,粉碎至颗粒,颗粒粒径为2-3mm,用80-100℃水浸焖2-3h,置于蒸料罐内,先在0.5-0.8Mpa条件下保压1.5-2h处理,送蒸汽,0.1-0.3Mpa条件下二次保压处理1-1.5h,蒸熟后,排压至0Mpa,备用;取盘锦活河蟹洗净后,取出鲜蟹肉浸入温度为80-90℃的19波美度的盐水中,所述的盐水添加重量为鲜蟹肉的1.3-1.5倍;待盐水自然冷却至常温时,取出蟹肉,常规处理成蟹肉泥,在200-220℃条件下灭菌处理1-1.5h;将蟹壳置于120-150℃条件下灭菌处理1-1.5h,取出干炒后,粉碎至细粉(粒径为200-300目),冷却至室温,备用。
步骤二、发酵菌剂的制备:(1)按重量份数取乳酸菌0.1-0.5份、鲁氏酵母0.1-0.5份、球拟酵母0.1-0.5份;(2)所述鲁氏酵母与球拟酵母,经活化纯检合格后,接种于PDA液体培养基中26-28℃条件下,培养48h,菌落计数达106-109cfu/mL时,离心取沉淀,蒸馏水洗脱沉淀5次,制备成休止态细胞;所述乳酸菌的菌种按穿刺法进行菌种活化,活化后的乳酸菌菌种转接至常用液体培养基中,27-30℃恒温培养;再转接至大容积无菌液体培养基中,培育乳酸菌纯种菌液,备用;(3)将处理后的菌种混合均匀,混合菌剂按5%-6%比例接种于灭菌基质载体培养基上,所述基质载体培养基配方为:花生饼粉:淀粉=2-4:1(粉末为50目),再加入花生饼粉与淀粉总重量的葡萄糖15%,蛋白粉8%,蒸馏水30%,pH6.8-7.0;在30℃条件下,培养50-55h,菌落计数达109-1010cfu/mL,备用。
步骤三、制曲工艺:将0.1-0.5重量份的混合菌液与步骤一灭菌处理的蟹肉和蟹壳粉混合均匀,品温控制在30℃左右,静养1-2h;待品温升温到32℃,静养1-2h;待品温升温至34℃,加入0.1-0.5重量份的混合菌液与步骤一的黑豆、红豆、蚕豆、花生、核桃仁混合均匀,继续静养期后的10-12h内,品温难以控制,菌丝并结,筛第一遍曲,将温度降温至到28-30℃;静养0.5-1h,筛第二遍曲,品温控制到28℃,静养5-6h,温度降至25℃,再培养5-8h,曲料成熟,备用。
步骤四、发酵处理:按所需重量份数称取盐,配制得到18-19波美度的盐水,烧至100℃沉淀出杂质后,凉至50℃的温盐水;一半量的温盐水与成熟的曲料拌匀,置于灭完菌已预热的发酵缸里;按所需重量份数称取干香菇、葵花籽、黑芝麻和紫苏籽,翻炒至刚出香味即可,研磨成粉末至200-300目,与剩余的温盐水混合均匀后投入发酵缸中,然后按所需重量份数加入干姜粉末、大料粉末、大茴香粉末(所述粉末粒径为200-300目),搅拌均匀;温度控制在38-42℃,发酵12天,无菌条件下,每天搅拌1次;将温度降至30-32℃,无菌条件下,每天搅拌2次,发酵30天,即得。
本发明的显著效果。
本发明制备的增香型蟹肉豆瓣酱中,黑豆的蛋白质含量最高达百分之三十六至四十,相当于肉类含量的二倍、鸡蛋的三倍、牛奶的十二倍。黑豆的十八种氨基酸含量丰富,特别是人体必须的八种氨基酸含量,较美国FDA规定的高级蛋白质标准还高;红豆富含铁质,具有补血、促进血液循环、增加体力、增强抵抗力的功效,是贫血音的理想食物;蚕豆香美可口,并有一定的食疗作用,蚕豆所含的蛋白质是一般谷类作物的2倍之多,并且所含氨基酸的种类与谷物中氨基酸的种类互补;花生味道清香,有丰富的蛋白质、维生素、矿物质等人体所需的营养物质,具有滋补益寿、延缓衰老之功效而被誉为“长生果”;核桃仁中含有较多的蛋白质和人体必需的不饱和脂肪酸,这些成分有非常好的补脑效果,能滋养脑细胞,增强脑功能;上述原料制成混合酱后,香气更浓郁,口感更醇厚。蟹肉的添加可以提升其鲜美度,同时提高了产品的营养价值,原料中添加大量的干姜可以除去产品中的蟹腥味道。采用自制的发酵菌液,其中乳酸菌是食品领域公知的有益菌,由于本发明原料中含有蟹肉和豆类,因此选用乳酸菌可以促进蛋白质、单糖及钙、镁等营养物质的吸收,产生维生素B族等大量有益物质;鲁氏酵母是一种耐高渗透压的酵母,其特点是既能生长在含糖较高的物料中,还能在含18%食盐浓度的基质中繁殖,鲁氏酵母约占酱中酵母总数的45%,在发酵前期生长繁殖,发酵糖生成乙醇、甘油、琥珀酸,还能与乳酸菌联合作用生成糠醇、产生特殊的酱香气;球拟酵母是一类能生长在较宽的PH值范围内,且在氮浓度高,糖浓度低的环境中生长良好的好性酵母,主要参与酱成熟的的酯香型酵母,能生成烷基苯酚类的香味物质,如4-乙基愈创木酚、4-已基苯酚等;并且培养基的基质选用增香型原料(花生),可以提高总产品的口感味道;在发酵阶段添加的干香菇、葵花籽、黑芝麻和紫苏籽,不仅可以提高原酱的营养价值,还能进一步提高酱香。
本发明制备的蟹肉豆瓣酱成熟后,加入适量的乳酸链球菌素搅拌均匀马上装入酱袋,即可入库;本发明蟹酱色泽虽然是深红褐色,但艳亮诱人,具有浓郁的酱香蟹鲜味,香鲜适口;由于添加生物保鲜剂,不添加化学防腐剂比普通大酱不仅营养丰富,更安全好吃有益健康;该产品是在传统工艺基础上,利用生物工程发酵原理,经科学配料、蒸烤炒结合,使蛋白质原料与高矿物质元素(白芝麻和紫苏籽)有机的混合酿造,营养物质极易被人体吸收,并且经过严格的高温灭菌工艺生产,保质期可以达到6个月,是目前市场上没有的一种即安全好吃又具有补钙功能的营养蟹肉酱。
具体实施方式
下面结合具体实施例对本发明做进一步的说明。
实施例1。
增香型蟹肉豆瓣酱,其原料按重量份数配比如下:黑豆30份、红豆30份、蚕豆10份、花生20份、核桃仁20份、蟹肉30份、盐20份、香菇粉5份、葵花籽5份、黑芝麻1份、紫苏1份、干姜0.5份、大料0.5份、大茴香0.5份。
增香型蟹肉豆瓣酱的制备方法,具体包括以下步骤。
步骤一:原料处理:黑豆、红豆、蚕豆、花生、核桃仁去杂,粉碎至颗粒,颗粒粒径为2-3mm,用100℃水浸焖3h,置于蒸料罐内,先在0.8Mpa条件下保压2h处理,送蒸汽,0.1Mpa条件下二次保压处理1.5h,蒸熟后,排压至0Mpa,备用;取盘锦活河蟹洗净后,取出鲜蟹肉浸入温度为90℃的19波美度的盐水中,所述的盐水添加重量为鲜蟹肉的1.5倍;待盐水自然冷却至常温时,取出蟹肉,在220℃条件下灭菌处理1.5h;将蟹壳置于120℃条件下灭菌处理1.2h,取出干炒后,粉碎至细粉(粒径为200-300目),冷却至室温,备用。
步骤二、发酵菌剂的制备:(1)按重量份数取乳酸菌0.1份、鲁氏酵母0.5份、球拟酵母0.5份;(2)所述鲁氏酵母与球拟酵母,经活化纯检合格后,接种于PDA液体培养基中28℃条件下,培养48h,菌落计数达106cfu/mL时,离心取沉淀,蒸馏水洗脱沉淀5次,制备成休止态细胞;所述乳酸菌的菌种按穿刺法进行菌种活化,活化后的乳酸菌菌种转接至常用液体培养基中,恒温培养;再转接至大容积无菌液体培养基中,培育乳酸菌纯种菌液,备用;(3)将处理后的菌种混合均匀,混合菌剂按6%比例接种于灭菌基质载体培养基上,所述基质载体培养基配方为:花生饼粉:淀粉=3:1(粉末为50目),再加入花生饼粉与淀粉总重量的葡萄糖15%,蛋白粉8%,蒸馏水30%,pH 7.0;在30℃条件下,培养55h,菌落计数达109cfu/mL,备用。
步骤三、制曲工艺:将0.5重量份的混合菌液与步骤一灭菌处理的蟹肉和蟹壳粉混合均匀,品温控制在30℃左右,静养1-2h;待品温升温到32℃,静养2h;待品温升温至34℃,加入0.5重量份的混合菌液与步骤一的黑豆、红豆、蚕豆、花生、核桃仁混合均匀,继续静养期后的10-12h内,品温难以控制,菌丝并结,筛第一遍曲,将温度降温至到28-30℃;静养0.8h,筛第二遍曲,品温控制到28℃,静养6h,温度降至25℃,再培养8h,曲料成熟,备用。
步骤四、发酵处理:按所需重量份数称取盐,配制得到19波美度的盐水,烧至100℃沉淀出杂质后,凉至50℃的温盐水;温盐水与成熟的曲料拌匀,置于灭完菌已预热的发酵缸里;按所需重量份数称取干香菇、葵花籽、黑芝麻和紫苏籽,翻炒至刚出香味即可,研磨成粉末至200-300目,与剩余的温盐水混合均匀后投入发酵缸中,然后按所需重量份数加入干姜粉末、大料粉末、大茴香粉末(所述粉末粒径为200-300目),搅拌均匀;温度控制在38℃,发酵12天,无菌条件下,每天搅拌1次;将温度将至32℃,无菌条件下,每天搅拌2次,发酵30天,即得。
对比例1。
发酵菌剂的制备不同,其他步骤同实施例1。
发酵菌剂的制备工艺:(1)按重量份数取鲁氏酵母0.5份、球拟酵母0.5份;(2)所述鲁氏酵母与球拟酵母,经活化纯检合格后,接种于PDA液体培养基中28℃条件下,培养48h,菌落计数达106cfu/mL时,离心取沉淀,蒸馏水洗脱沉淀5次,制备成休止态细胞;再转接至大容积无菌液体培养基中,培育乳酸菌纯种菌液,备用;(3)将处理后的菌种混合均匀,混合菌剂按6%比例接种于灭菌基质载体培养基上,所述基质载体培养基配方为:花生饼粉:淀粉=3:1(粉末为50目),再加入花生饼粉与淀粉总重量的葡萄糖15%,蛋白粉8%,蒸馏水30%,pH 7.0;在30℃条件下,培养55h,菌落计数达109cfu/mL,备用。
对比例2。
原料不同,制备方法同实施例1。
配方一、一种蟹肉豆瓣酱,其原料按重量份数配比如下:黑豆30份、红豆30份、蚕豆10份、蟹肉30份、盐20份、干姜0.5份、大料0.5份、大茴香0.5份。
配方二、一种蟹肉豆瓣酱,其原料按重量份数配比如下:黑豆30份、红豆30份、蚕豆10份、花生20份、核桃仁20份、蟹肉30份、盐20份、香菇粉5份、干姜0.5份、大料0.5份、大茴香0.5份。
本发明在研究过程中,对上述3个实施例制备的豆瓣酱,进行实验对比,对比结果见表1。
表1上述三个实施例中的豆瓣酱指标对比汇总。
由表1可见,本发明实施例的各项指标均优于其他配方指标,并且检测发现,发酵菌剂的种类直接影响了产品的发酵效果,进而影响口感;
同时,本发明采用L-8800氨基酸自动分析仪对实施例1与市场中热销的豆瓣酱的进行游离酸含量测量,检测结果发现,本发明的豆瓣酱平均游离氨基酸总含量为21.548mg/g,传统优质成品游离氨基酸总含量仅为18.987mg/g;本发明的豆瓣酱中平均游离氨基酸种类为17种;其中人体必需氨基酸有7种,且总含量为8.371mg/g,传统优质成品游离氨基酸种类为16种,不含有甘氨酸,其中人体必需氨基酸为6种,且总含量仅为7.125mg/g。
以上所述,仅是本发明的较佳实施例而已,并非对本发明做任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (1)
1.一种增香型蟹肉豆瓣酱的制备方法,其特征在于,具体包括以下步骤:
步骤一:原料处理:20-30份黑豆、20-30份红豆、10-20份蚕豆、20-30份花生、10-20份核桃仁去杂,粉碎至颗粒,颗粒粒径为2-3mm,用80-100℃水浸焖2-3h,置于蒸料罐内,先在0.5-0.8Mpa条件下保压1.5-2h处理,送蒸汽,0.1-0.3Mpa条件下二次保压处理1-1.5h,蒸熟后,排压至0Mpa,备用;取盘锦活河蟹洗净后,取出鲜蟹肉浸入温度为80-90℃的19波美度的盐水中,所述的盐水添加重量为鲜蟹肉的1.3-1.5倍;待盐水自然冷却至常温时,取出蟹肉,在200-220℃条件下灭菌处理1-1.5h;将蟹壳置于120-150℃条件下灭菌处理1-1.5h,取出干炒后,粉碎至细粉,冷却至室温,备用;
步骤二、发酵菌剂的制备:(1)按重量份数取乳酸菌0.1-0.5份、鲁氏酵母0.1-0.5份、球拟酵母0.1-0.5份;(2)所述鲁氏酵母与球拟酵母,经活化纯检合格后,接种于PDA液体培养基中26-28℃条件下,培养48h,菌落计数达106-109cfu/mL时,离心取沉淀,蒸馏水洗脱沉淀5次,制备成休止态细胞;所述乳酸菌的菌种按穿刺法进行菌种活化,活化后的乳酸菌菌种转接至常用液体培养基中,恒温培养;再转接至大容积无菌液体培养基中,培育乳酸菌纯种菌液,备用;(3)将处理后的菌种混合均匀,混合菌剂按5%-6%比例接种于灭菌基质载体培养基上,所述基质载体培养基配方为:花生饼粉:淀粉=2-4:1,再加入花生饼粉与淀粉总重量的葡萄糖15%,蛋白粉8%,蒸馏水30%,pH6.8-7.0;在30℃条件下,培养50-55h,菌落计数达109-1010cfu/mL,备用;
步骤三、制曲工艺:将0.1-0.5重量份的混合菌液与步骤一灭菌处理的20-30份蟹肉和蟹壳粉混合均匀,品温控制在30℃左右,静养1-2h;待品温升温到32℃,静养1-2h;待品温升温至34℃,加入0.1-0.5重量份的混合菌液与步骤一的黑豆、红豆、蚕豆、花生、核桃仁混合均匀,继续静养期后的10-12h内,品温难以控制,菌丝并结,筛第一遍曲,将温度降温至到28-30℃;静养0.5-1h,筛第二遍曲,品温控制到28℃,静养5-6h,温度降至25℃,再培养5-8h,曲料成熟,备用;
步骤四、发酵处理:称20-30份取盐,配制得到18-19波美度的盐水,烧至100℃沉淀出杂质后,凉至 50℃的温盐水;温盐水与成熟的曲料拌匀,置于灭完菌已预热的发酵缸里;按所需重量份数称取1-5份干香菇、1-5份葵花籽、1-5份黑芝麻和1-5份紫苏籽,翻炒至刚出香味即可,研磨成粉末至 200-300目,与剩余的温盐水混合均匀后投入发酵缸中,然后按所需重量份数加入0.1-0.5份干姜粉末、0.1-0.5份大料粉末、0.1-0.5份大茴香粉末,搅拌均匀;温度控制在38-42℃,发酵12天,无菌条件下,每天搅拌1次;将温度将至30-32℃,无菌条件下,每天搅拌2次,发酵30天,即得。
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CN101579105A (zh) * | 2009-04-16 | 2009-11-18 | 佛山市海天调味食品有限公司 | 一种豆酱的发酵方法 |
CN101946933A (zh) * | 2010-07-30 | 2011-01-19 | 陕西师范大学 | 麸皮红枣汁乳酸发酵饮料及其制备方法 |
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