CN107874230A - 一种含有牛蒡根的虫草保健酱油及其制备方法 - Google Patents
一种含有牛蒡根的虫草保健酱油及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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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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- Food Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于调味品技术领域,尤其涉及一种含有牛蒡根的虫草保健酱油及其制备方法。其原料按重量份数配比如下:黄豆40‑50份、小麦20‑30份、榛子仁20‑30份、牛蒡根20‑30份、虫草提取物15‑20份、黑木耳10‑15份、五味子5‑10份、枸杞5‑10份、盐10‑15份。该方法制备的酱油口味鲜美,兼具牛蒡根和虫草的特殊功效,能够满足食用者的需求,尤其是免疫力低下和三高群体的首选。
Description
技术领域
本发明属于调味品技术领域,尤其涉及一种含有牛蒡根的虫草保健酱油及其制备方法。
背景技术
酱油具有解热除烦、调味开胃的功效。酱油含有异黄醇,这种特殊物质可降低人体胆固醇,降低心血管疾病的发病率。新加坡食物研究所发现,酱油能产生一种天然的抗氧化成分。它有助于降低自由基对人体健康的危害,其功效比常见的维生素C和E等抗氧化剂大十几倍;用少量酱油所达到的抑制自由基的效果,与一杯红葡萄酒相当。
近年来,随着人们生活水平的提高,很多特殊群体由于身体原因,其选择的食材首先考虑能否满足身体体质的特殊需求;人们对调味品的保健功效也开始日益关注。酱油中添加保健原料的成分,赋予其特殊功效,成为该行业的研究热点,虫草酱油、中药成分的酱油也相继出现,但是现有的产品由于其有效成分含量较低,达不到声称的特殊功效,导致其销售市场有限,得不到消费者的广泛认可。
冬虫夏草又名虫草,是我国民间惯用的一种名贵滋补药材,其营养成分高于人参,可入药,也可食用,是上乘的佳肴,具有很高的营养价值。冬虫夏草可以增强机体的免疫力,滋补肺肾,对肺癌、肝癌等有明显的抑制作用。并且可明显增强肾上腺素的扩张支气管作用,调节支气管平滑肌,减轻老年慢性支气管炎、哮喘、肺气肿、肺心病等症状,延缓复发时间。同时虫草素对结核杆菌等引起肺部感染的病菌有强烈抑制和杀灭作用,且虫草酸和虫草多糖能修复已受损的肺泡细胞;牛蒡根有降压作用,对高血脂,糖尿病,风湿病,肥胖等有较好的改善作用,经常食用牛蒂根有促进血液循环、清除肠胃垃圾、防止人体过早衰老、润泽肌肤、防止中风和高血压、清肠排毒、降低胆固醇和血糖,并适合糖尿病患者长期食用(因牛蒡根中含有菊糖),对类风湿、抗真菌有一定疗效,对癌症和尿毒症也有很好的预防和抑制作用,因此被誉为大自然的最佳清血剂。然而,如何能够将前述两种原料的有效成分添加到日常选用的酱油中,增强食用者的增强免疫力等需求,显得尤为必要。
发明内容
针对上述问题,本发明提供一种含有牛蒡根的虫草保健酱油及其制备方法。该方法制备的酱油口味鲜美,兼具牛蒡根和虫草的特殊功效,能够满足食用者的需求,尤其是免疫力低下和三高群体的首选。
为了实现上述目的,本发明提供的含有牛蒡根的虫草保健酱油,其原料按重量份数配比如下:黄豆40-50份、小麦20-30份、榛子仁20-30份、牛蒡根20-30份、虫草提取物15-20份、黑木耳10-15份、五味子5-10份、枸杞5-10份、盐10-15份。
为了实现上述目的,本发明提供的含有牛蒡根的虫草保健酱油的制备方法,具体包括以下步骤。
步骤一:原料处理:黄豆、小麦、榛子仁去杂,粉碎至颗粒,颗粒粒径为200-300目,用100℃沸水条件下处理1.2-1.5h,置于蒸料罐内,先在1.0-1.2Mpa条件下保压2.5-3.0h处理,送蒸汽,0.5-0.8Mpa条件下二次保压处理1-1.5h,蒸熟后,排压至0Mpa,得到熟料A;取新鲜牛蒡根,置清洗设备中清洗干净,后用破碎设备进行破碎打浆,再加入清洗后牛蒡重量0.35%的蛋白酶和0.2%的纤维素酶,在38℃环境中联合水解45分钟,制成牛蒡泥;在虫草中按料液比为1:5-10加入蒸馏水,边加边搅拌,搅拌完后静置;在50-70℃水煮35min,水煮后的样品放入真空微波设备中进行快速加热预处理,真空度为100-150Kpa,功率为2-2.2KW,提取时间为30-35min,得到的提取液离心后过滤,得到无杂质的滤液为虫草提取液,与牛蒡泥、五味子粉末、黑木耳粉末和枸杞粉末(粉末粒径为200-300目)混合均匀,得到熟料B;将前述两种熟料传送到内设假底通风的不锈钢帘子上,料层厚约18-20mm。
步骤二:采用循环通风制曲:将步骤一送入的熟料冷却至35℃;称取0.5-0.8份米曲霉与熟料A拌匀,取0.1-0.2份鲁氏酵母与熟料B拌匀,分别通风制曲,具体制曲过程为:静养期为7-7.5h,品温控制在29-30℃;待品温升温到31℃,送风降至30℃,静养期后的10-12h内,品温难以控制,菌丝并结,筛第一遍曲,将温度控制到30-32℃;静养期后的10-12h,筛第二遍曲,品温控制到32℃;静养期后至18-20h时,温度降至28℃再培养20h,至曲料成熟。
步骤三、发酵工艺处理:将步骤二得到的两份曲料与17-18波美度盐水中,混合均匀后,放入发酵池中;温度控制在30-35℃,发酵10天,将物料总重量0.5-0.58%的乳酸菌置于酱醅物料上,温度控制在40℃继续发酵10-15天;加入酱醅总重量5-10%的含有球拟酵母的冷盐水(浓度为30-35%),继续搅拌发酵26天后,酱醪成熟。
步骤四:淋油、灭菌:(1)将步骤三得到的酱醪加热到80℃,维持30min后,引入压榨机,挤压出头油后,高温灭菌后,抽样化验;(2)将15波美度盐水加热至85℃,浸泡已榨完头油的酱醪,搅拌20h后,压榨出二油,用高温灭菌后,抽样化验;(3)头油和二油混合配制成含氨基酸态氮0.83g/100mL保健酱油后,灭菌后,冷却至55℃,添加浓度均为5%的乳酸链环菌素和纳他霉素,进行生物保鲜防腐,即得成品酱油。
本发明的有益效果。
本发明含有牛蒡根的虫草保健酱油,原料中均有含牛蒡根和虫草成分,并且本发明采用的鲁氏酵母菌对两种原料一并发酵,可以促进析出原料中的蛋白质、单糖及钙、硒等营养物质,产生大量有益物质,鲁氏酵母是一种耐高渗透压的酵母,能与乳酸菌联合作用生成糠醇、产生特殊的香气;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,主要参与酱油成熟的酯香型酵母,能生成烷基苯酚类的香味物质;使酱油风味纯正浓厚,在发酵过程中通过添加酵母菌不仅能提升酱油质量和风味,而且能在酱油灭菌过程中减少酱油营养成分的损失以及延长酱油保质期,缩短酿造时间,提高设备利用率,提高经济效益。并且研究表明,由于含有宁邦跟成分,血糖高的群体食用该酱油可以维持血糖平衡,同时对血压异常的患者有调节血压的功效;由于原料中含有虫草成分,可以增强食用者的免疫力,是特殊群体的首选酱油。
具体实施方式
下面结合具体的实施例对本发明作进一步的说明。
实施例1。
含有牛蒡根的虫草保健酱油,其原料按重量份数配比如下:黄豆50份、小麦30份、榛子仁20份、牛蒡根20份、虫草提取物15份、黑木耳15份、五味子10份、枸杞5份、盐10份。
为了实现上述目的,本发明提供的含有牛蒡根的虫草保健酱油的制备方法,具体包括以下步骤。
步骤一:原料处理:黄豆、小麦、榛子仁去杂,粉碎至颗粒,颗粒粒径为200-300目,用100℃沸水条件下处理1.2h,置于蒸料罐内,先在1.2Mpa条件下保压3.0h处理,送蒸汽,0.8Mpa条件下二次保压处理1.5h,蒸熟后,排压至0Mpa,得到熟料A;取新鲜牛蒡根,置清洗设备中清洗干净,后用破碎设备进行破碎打浆,再加入清洗后牛蒡重量0.35%的蛋白酶和0.2%的纤维素酶,在38℃环境中联合水解45分钟,制成牛蒡泥;在虫草中按料液比为1:5加入蒸馏水,边加边搅拌,搅拌完后静置;在70℃水煮35min,水煮后的样品放入真空微波设备中进行快速加热预处理,真空度为100Kpa,功率为2.2KW,提取时间为35min,得到的提取液离心后过滤,得到无杂质的滤液为虫草提取液,与牛蒡泥、五味子粉末、黑木耳粉末和枸杞粉末(粉末粒径为200-300目)混合均匀,得到熟料B;将前述两种熟料传送到内设假底通风的不锈钢帘子上,料层厚约18-20mm。
步骤二:采用循环通风制曲:将步骤一送入的熟料冷却至35℃;称取0.8份米曲霉与熟料A拌匀,取0.1份鲁氏酵母与熟料B拌匀,分别通风制曲,具体制曲过程为:静养期为7.5h,品温控制在30℃;待品温升温到31℃,送风降至30℃,静养期后的12h内,品温难以控制,菌丝并结,筛第一遍曲,将温度控制到32℃;静养期后的10h,筛第二遍曲,品温控制到32℃;静养期后至20h时,温度降至28℃再培养20h,至曲料成熟。
步骤三、发酵工艺处理:将步骤二得到的两份曲料与17波美度盐水中,混合均匀后,放入发酵池中;温度控制在35℃,发酵10天,将物料总重量0.5%的乳酸菌置于酱醅物料上,温度控制在40℃继续发酵15天;加入酱醅总重量5%的含有球拟酵母的冷盐水(浓度为30%),继续搅拌发酵26天后,酱醪成熟。
步骤四:淋油、灭菌:(1)将步骤三得到的酱醪加热到80℃,维持30min后,引入压榨机,挤压出头油后,高温灭菌后,抽样化验;(2)将15波美度盐水加热至85℃,浸泡已榨完头油的酱醪,搅拌20h后,压榨出二油,用高温灭菌后,抽样化验;(3)头油和二油混合配制成含氨基酸态氮0.83g/100mL保健酱油后,灭菌后,冷却至55℃,添加浓度均为5%的乳酸链环菌素和纳他霉素,进行生物保鲜防腐,即得成品酱油。
实施例2。
含有牛蒡根的虫草保健酱油,其原料按重量份数配比如下:黄豆45份、小麦25份、榛子仁23份、牛蒡根24份、虫草提取物18份、黑木耳13份、五味子7份、枸杞8份、盐12份。
实施例3。
含有牛蒡根的虫草保健酱油,其原料按重量份数配比如下:黄豆40份、小麦20份、榛子仁30份、牛蒡根20份、虫草提取物20份、黑木耳10份、五味子5份、枸杞10份、盐10-15份。
1.实施例1、2和3淋油后,第一次化验结果分别为头油氨基酸态氮0.987g/100mL、0.945g/100mL、0.932g/100mL,二油氨基酸态氮值0.48g/100mL、0.492g/100mL、0.483g/100mL。
2.实施例1、2和3的成品酱油与市场中购买的普通酱油进行实验室检测分析,分析结果如表1。
表1实施例1的成品酱油与市场中购买的普通酱油检测结果。
Claims (5)
1.一种含有牛蒡根的虫草保健酱油,其特征在于,其原料按重量份数配比如下:黄豆40-50份、小麦20-30份、榛子仁20-30份、牛蒡根20-30份、虫草提取物15-20份、黑木耳10-15份、五味子5-10份、枸杞5-10份、盐10-15份。
2.如权利要求1所述的含有牛蒡根的虫草保健酱油,其特征在于,其原料按重量份数配比如下:黄豆50份、小麦30份、榛子仁20份、牛蒡根20份、虫草提取物15份、黑木耳15份、五味子10份、枸杞5份、盐10份。
3.如权利要求1所述的含有牛蒡根的虫草保健酱油,其特征在于,其原料按重量份数配比如下:黄豆45份、小麦25份、榛子仁23份、牛蒡根24份、虫草提取物18份、黑木耳13份、五味子7份、枸杞8份、盐12份。
4.如权利要求1所述的含有牛蒡根的虫草保健酱油,其特征在于,其原料按重量份数配比如下:黄豆40份、小麦20份、榛子仁30份、牛蒡根20份、虫草提取物20份、黑木耳10份、五味子5份、枸杞10份、盐10-15份。
5.如权利要求1-4任一所述的含有牛蒡根的虫草保健酱油的制备方法,其特征在于,具体包括以下步骤:
步骤一:原料处理:黄豆、小麦、榛子仁去杂,粉碎至颗粒,颗粒粒径为200-300目,用100℃沸水条件下处理1.2-1.5h,置于蒸料罐内,先在1.0-1.2Mpa条件下保压2.5-3.0h处理,送蒸汽,0.5-0.8Mpa条件下二次保压处理1-1.5h,蒸熟后,排压至0Mpa,得到熟料A;取新鲜牛蒡根,置清洗设备中清洗干净,后用破碎设备进行破碎打浆,再加入清洗后牛蒡重量0.35%的蛋白酶和0.2%的纤维素酶,在38℃环境中联合水解45分钟,制成牛蒡泥;在虫草中按料液比为1:5-10加入蒸馏水,边加边搅拌,搅拌完后静置;在50-70℃水煮35min,水煮后的样品放入真空微波设备中进行快速加热预处理,真空度为100-150Kpa,功率为2-2.2KW,提取时间为30-35min,得到的提取液离心后过滤,得到无杂质的滤液为虫草提取液,与牛蒡泥、五味子粉末和枸杞粉末(粉末粒径为200-300目)混合均匀,得到熟料B;将前述两种熟料传送到内设假底通风的不锈钢帘子上,料层厚约18-20mm;
步骤二:采用循环通风制曲:将步骤一送入的熟料冷却至35℃;称取0.5-0.8份米曲霉与熟料A拌匀,取0.1-0.2份鲁氏酵母与熟料B拌匀,分别通风制曲,具体制曲过程为:静养期为7-7.5h,品温控制在29-30℃;待品温升温到31℃,送风降至30℃,静养期后的10-12h内,品温难以控制,菌丝并结,筛第一遍曲,将温度控制到30-32℃;静养期后的10-12h,筛第二遍曲,品温控制到32℃;静养期后至18-20h时,温度降至28℃再培养20h,至曲料成熟;
步骤三、发酵工艺处理:将步骤二得到的两份曲料与17-18波美度盐水中,混合均匀后,放入发酵池中;温度控制在30-35℃,发酵10天,将物料总重量0.5-0.58%的乳酸菌置于酱醅物料上,温度控制在40℃继续发酵10-15天;加入酱醅总重量5-10%的含有球拟酵母的冷盐水(浓度为30-35%),继续搅拌发酵26天后,酱醪成熟;
步骤四:淋油、灭菌:(1)将步骤三得到的酱醪加热到80℃,维持30min后,引入压榨机,挤压出头油后,高温灭菌后,抽样化验;(2)将15波美度盐水加热至85℃,浸泡已榨完头油的酱醪,搅拌20h后,压榨出二油,用高温灭菌后,抽样化验;(3)头油和二油混合配制成含氨基酸态氮0.83g/100mL保健酱油后,灭菌后,冷却至55℃,添加浓度均为5%的乳酸链环菌素和纳他霉素,进行生物保鲜防腐,即得成品酱油。
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