CN107897716A - 一种橘皮纳豆产品 - Google Patents
一种橘皮纳豆产品 Download PDFInfo
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- CN107897716A CN107897716A CN201710974041.4A CN201710974041A CN107897716A CN 107897716 A CN107897716 A CN 107897716A CN 201710974041 A CN201710974041 A CN 201710974041A CN 107897716 A CN107897716 A CN 107897716A
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- orange peel
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- natto
- soya bean
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供一种橘皮纳豆产品，下述重量份的原料：黄豆10～20份、橘皮5～10份，经纳豆菌发酵后并使产品中PMFs的含量达到0.1～1.5％。本发明利用橘皮特有气味与纳豆菌发酵产生的氨味混合，使用本产品具有特殊的香气，又能增强本产品的功能性作用；利用黄豆和橘皮经二次发酵方式提高了发酵物中纳豆激酶的活性，发酵转化橘皮功能性成分提高了PMFs的含量，又充分利用了橘皮中大量网状结构保证了纳豆激酶稳定性。
Description
技术领域
本发明涉及了一种橘皮纳豆产品，属于保健食品加工技术领域。
背景技术
橘皮多甲氧基黄酮(简称PMFs)具有抗炎、抗结肠癌和心血管疾病等生物活性，PMFs是橘皮中除了萜类、挥发油之外含量最高的一类化合物，该类化合物生物活性丰富，并且羟基化的PMFs具有更强的抑制炎症和结肠癌效果，橘皮多甲氧基黄酮在适当条件下可通过自身酸化转变成羟基化的PMFs。
公开号为CN103622030A的中国专利公开了一种便秘食疗组合物及制备方法，按照下述工艺步骤制成：(1)按配方量称取原料，将郁李仁、火麻仁、决明子、莱菔子、玉竹、橘皮、桑葚、加水煎制滤过；(2)将百合、山药、桃仁、荞麦、山楂、纳豆、大豆膳食纤维、海藻、黑芝麻、燕麦、葛根、制粉；(3)把郁李仁、火麻仁、决明子、莱菔子、玉竹、橘皮、桑葚、滤液喷到百合、山药、桃仁、荞麦、山楂、大豆膳食纤维、海藻、黑芝麻、燕麦、葛根、上或喷到百合、山药、桃仁、荞麦、山楂、大豆膳食纤维、海藻、黑芝麻、燕麦、葛根、的混合粉上面，经100℃-140℃高温0.5-6小时熟化；(4)再加纳豆粉混合后即可。
公开号为CN103431375A的中国专利公开了一种抑郁症患者食用的特殊膳食，先将香橼、佛手、代代花、玫瑰花、紫苏叶、橘皮、蚕蛹、甘草、荷叶、芡实、茯苓、山栀仁、金橘、菊花、百合、桑葚、酸枣仁、莲子芯、黄花菜、白扁豆、荔枝核、海藻、海苔、海带、大枣、莲子、茴香、桂圆、洋葱、糯米、胡萝卜、黄米、花生、大麦、小麦、高粱、蘑菇、刀豆、豆豉、苦瓜、槟榔、玉米、木瓜、牡蛎、海蜇、大蒜、平卧菊三七(超细粉碎成粉或)煎汁浓缩喷到玉米花粉、山楂、荞麦粉、牛磺酸、松花粉、螺旋藻中，经120高温4小时熟化粉碎成粉后，添加纳豆、嗜酸乳杆菌粉、双岐杆菌粉、骨胶原蛋白、胶原蛋白、蛋白粉、海洋鱼低聚肽粉、干酪乳杆菌、嗜热链球菌、低聚果糖、鱼油提取物、牛奶碱性蛋白、磷脂酰丝氨酸、木糖醇混匀；然后分装成35±2克/袋，每日早、中、晚饭前1小时各冲服1袋作为配餐食用或者在每日正餐时间冲2包代餐用。
公开号为CN104305233A的中国专利公开了一种炸酱鸡肉颗粒及其加工方法，包括以下步骤：(1)将鲜熟柑橘皮洗净切丝，放清水浸泡2-3天，每天换水一次，捞出沥干切丝，得皮丝；将鲜嫩青钱柳叶洗净，与皮丝揉拌放入梨汁酒中压实浸泡2-3天，再焖煮制熟烂，打制成浆，加入白砂糖熬至稠状，得橘皮叶酱；(2)将萱草花、厚朴花、三七花、鸡骨香加水煎煮，过滤去渣，滤液继续熬制成膏状，得花草膏；(3)将鸡肉除杂洗净，绞制成糜，与花草膏、橘皮叶酱、姜粉、精盐滚揉均匀，腌制入味20-40分钟，待用；(4)将红薯、南瓜除杂处理得到薯瓜肉，冷冻破碎成颗粒，加入高汤文火焖蒸至熟，碾磨成泥，得薯瓜泥；(5)将鸡肉重量的8-12％的植物油入锅，加热至6-8成熟，加入腌制鸡肉糜翻炒均匀，加入鸡肉重量的10-15％的风味营养剂、薯瓜泥及其他剩余原料文火熬制浓稠状，压制成块，切制成粒，烘制熟香，即得。
公开号为CN104664319A的中国专利公开了一种鱼酱产品及其加工方法，步骤如下：(1)鱼肉的加工：将新鲜的食用淡水鱼或食用海水鱼宰杀、去鳞、去头、去内脏、去鱼尾、去划水，并将黑膜去干净，然后切成鱼块或鱼片清洗干净后用食盐在0℃到20℃温度下，腌制1-72小时；(2)鱼干的加工：将步骤(1)中腌制后好的鱼块或鱼片进入冷风干燥室内采用冷风干燥2-96小时，冷风温度5-20度，风速0.1米/秒-10米/秒；冷风干燥之后再将鱼块或鱼片进入热风干燥室内在温度40-80度，风速0.2-10米/秒的条件下干燥3-36小时，干燥至鱼片出品率达到30-70％时出库暂存；(3)鱼干的前处理：在制作鱼酱之前，将鱼干用温度为0-90度的水浸泡0.5-12小时，沥干水，在100-150度的高压锅内高温高压蒸煮10-90分钟，取出肉块，冷却，将肉采下并剁碎成鱼肉丝或鱼肉松或鱼肉粒；(4)取重量百分比为30％-70％的步骤(3)中制备的鱼肉丝或鱼肉松或鱼肉粒，再按照权利要求1中的原料配比加入0-30％的酱料，25-60％的食用油，0-35％的坚果类及豆类粉粒，0-15％的果蔬粉粒，0-30％的重组织化的植物蛋白粒或丝，0-25％药食同源成分粉，0-15％的营养素改善成分，0.1-5％的产品品质改良剂，0-10％的生姜或姜汁，0-5％的味精，0-1％的I+G，0-3％的芝麻或芝麻粉，0.05-3％的盐，0-5％的料酒，0-6％的醋，0-5％的白砂糖，0.1-25％的香辛料，将其混合之后在炒酱锅或夹层锅内炒制或熬制10-60分钟，然后装瓶或装罐或装袋后在80-145℃的条件下加热杀菌10-60分钟，杀菌完成之后依次经过冷却、清洗、吹干，便可制成鱼酱产品。
公开号为CN105325743A的中国专利公开了一种防治鸡瘟的冬青叶饲料及其制备方法，包括以下步骤：(1)将冬青叶洗净晾干粉碎成40-60目的碎末并与棉仁粕、洋葱渣、大麦苗粉、竹叶粉混匀，接通水蒸气蒸15-18分钟倒出，向其中加入辣椒水拌匀，装入大缸内，密封贮藏3-5天；(2)将泥鳅粉、芝麻渣、虾粉混合，向其中加入蚝油搅拌混匀，浸渍10-15小时，取出，倒入锅中，加入牛油煸炒3-5分钟倒出；(3)将野菊花、苍术、独活、大青叶切碎后与3-5倍重量份的水混合煎煮20-25分钟后倒入到玉米粉中搅拌混匀，放入蒸锅蒸12-15分钟取出；(4)将步骤(1)步骤(2)的物料与薄荷渣、橘皮粉混合，加水调节含水量至32-35％，加入纳豆杆菌发酵剂搅拌混匀，装入发酵池密封发酵，待发酵54-58小时后再将步骤(3)物料加入混匀，并继续发酵40-45小时；(5)将步骤(4)的发酵产品与乳糖、苹果粉及余下原料混匀，送入到制粒机中制粒即得。
公开号为CN105613849A的中国专利公开了一种排毒养颜茶，包括以下原料：葡萄汁9-15份、鲜红枣8-10份、橘皮5-8份、茯苓4-9份、银杏4-8份、党参5-9份、玫瑰花花蕾5-9份、鱼腥草4-7份、红茶2-6份、桂圆8-10份、荷叶粉4-7份、月月红5-10份、金银花7-10份、青阳参5-8份、腰果4-8份、木瓜4-8份、纳豆4-7份、通草4-8份、五指毛桃9-14份、款冬花8-10份。
公开号为CN105853795A的中国专利公开了一种脑血管疾病具有康复功能的泡袋剂，，由以下重量份的原料制备而成：银杏叶2-3份、三七1-2份、葛仙米冻干粉2-3份、青钱柳叶3-5份、罗布麻3-5份、玉米须1-3份、橄榄叶2-3份、纳豆粉5-7份、山楂属白果3-5份、赤芍7-10份、橘皮3-5份、金鸡毛菜1-3份、槲寄生3-5份。
公开号为CN105918780A的中国专利公开了一种清热明目喷香营养保健黑米，下列步骤制成的：1)将碎米、黑米分别淘洗干净，沥清多余水分，晾干后与大豆膳食纤维、发酵黑芝麻混合磨粉，过60-80目筛；2)将丹参、鱼腥草、桑叶、金钱草分别用热水浸泡15-20分钟，清洗除杂，再混合加入桃胶和20-23倍量清水，文火加热，至汤汁减半，滤除杂质，收集滤液，同时将滤液进行活性炭吸附脱色处理；3)将新碾米糠用挤压膨化法处理，摊平后喷洒米醋，再冲洗滤除米醋，与步骤2所得滤液混合搅拌，加热蒸煮20-25分钟,然后冷却至40-45℃；4)将步骤3所得物与豆渣、牛初乳粉、酵母提取物充分混合，滴加少量水使水分含量在35-40％，接入9-10％活化的纳豆芽孢杆菌，于33-35℃，恒温发酵2-3天，再接入9-10％活化的短乳杆菌，继续发酵2-3天；5)将步骤4所得物与橘皮油、步骤1所得物混合，通过蒸汽和水的作用进行调质，进入挤压机重新制粒，干燥、密封。
从现有研究资料表明，目前纳豆产品与橘皮等药食两用的材料进行简单复配，对纳豆本身所含纳豆激酶的稳定作用不大，另外对橘皮中PMFs并未得到有效提高，对香味问题基本上没有得到解决，导致纳豆相关产品所占国内市场份额较小，虽然市场发展空间很大，但现有纳豆产品的品质差，产品保健功能不强(纳豆激酶稳定性不高和PMFs含量低)，其口感和香味不尽如意。
发明内容
针对纳豆产品中氨味过浓、对心血管疾病作用的成分较单一以及产品香味等问题，本发明利用纳豆有效成份与橘皮利尿功能性成分相结合，解决传统纳豆产品香味等问题的困扰，提供一种能降低氨臭味、功能性成分调理性强、具有保健作用的新型纳豆产品。
本发明第一个目的是提供一种橘皮纳豆产品，下述重量份的原料：黄豆20～40份、橘皮5～15份、橘皮提取物1～8份，经纳豆菌发酵后并使产品中PMFs的含量达到0.1～1.5％。
在一个实施方案中，所述橘皮纳豆产品是由各原料成份以以下重量份组成：黄豆32份、橘皮6份、橘皮提取物2份，经纳豆菌发酵后并使产品中PMFs的含量达到0.3～0.7％。
本发明第二个目的是提供上述橘皮纳豆产品的制备方法，包括步骤如下：
(1)将干黄豆进行清洗去杂后，进行浸泡，冬春季节浸泡时间8～15h，夏秋浸泡4～8h；
(2)将浸泡过的湿黄豆用蒸汽在常压下于90～100℃蒸煮保温1～3h，得熟黄豆；
(3)熟黄豆冷却至室温，接种3～15％纳豆菌粉，充分混合，按2～3cm厚度平铺，35～40℃保温发酵15～20h后，得前发酵物；
(4)橘皮置于25～35℃、空气湿度80～85％下发酵处理15～20h，烘干粉碎至3～10目得发酵过的橘皮；
(5)取发酵过的橘皮加入70～85％乙醇水溶液在90～100℃回流提取，过滤得滤液，经减压浓缩至干得橘皮提取物，再与发酵过的橘皮混合后，一起加到前发酵物中，捣碎混匀，继续35～38℃、湿度在90～98％发酵20～40h，得后发酵物；
(6)将后发酵物进行真空脱气处理20～45min，在0～4℃下直接冷藏即可。
所述后发酵物也可以加入酱料、香料、增鲜剂、辣椒混合、均质，制成风味独特的调味酱。
所述纳豆菌粉可以直接从市场购买获得，其中12％纳豆菌粉是指12kg纳豆菌粉加入100kg熟黄豆中。
所述加入70～85％乙醇水溶液的体积L与橘皮的重量kg比为2～6：1。
技术效果
1、利用黄豆和橘皮经二次发酵方式提高了发酵物中纳豆激酶的活性，发酵转化橘皮功能性成分提高了羟基化PMFs的含量，又充分利用了橘皮中大量网状结构保证了纳豆激酶稳定性。
2、利用橘皮特有气味与纳豆菌发酵产生的氨味混合，使用本产品具有特殊的香气，又能增强本产品的功能性作用。
3、本发明工艺合理、操作简单、工艺周期短、纳豆的风味好，满足中国人的消费的口感和风味，可实现工业化生产，过程可控，质量稳定，既可提高豆制品加工企业的效益。
具体实施方式
下面用本发明的实施实例来进一步说明本发明的实质性内容，但并不以此限制本发明。
实施例1
将96kg干黄豆进行清洗去杂后，进行浸泡，夏秋浸泡7h，将浸泡过的湿黄豆用蒸汽在常压下于90～100℃蒸煮保温2h，得熟黄豆。熟黄豆冷却至室温，接种12％纳豆菌粉，充分混合，按2.5cm厚度平铺，40℃保温发酵16h后，得前发酵物；24kg橘皮置于30℃、空气湿度85％下发酵处理16h，烘干粉碎至3～10目得发酵过的橘皮；取发酵过的橘皮18kg加入70～85％乙醇水溶液在90～100℃回流提取，过滤得滤液，经减压浓缩至干得橘皮提取物，再与发酵过的橘皮6kg混合后，一起加到前发酵物中，捣碎混匀，继续在湿度为92％、温度为37℃下发酵30h，得后发酵物；将后发酵物进行真空脱气处理20～45min，在0～4℃下直接冷藏即可。经测定产品中羟基化PMFs的含量达到0.42％，橘皮提取物中羟基化PMFs含量达到8.65％，后发酵物中纳豆激酶为1232U/g，4℃下直接冷藏三周后产品中纳豆激酶活性为1168U/g，无氨味，稍带有橘皮香味。
Claims (5)
1.一种橘皮纳豆产品，下述重量份的原料：黄豆20～40份、橘皮5～15份、橘皮提取物1～8份，经纳豆菌发酵后并使产品中PMFs的含量达到0.1～1.5％。
2.权利要求1所述橘皮纳豆产品是由各原料成份以以下重量份组成：黄豆32份、橘皮6份、橘皮提取物2份，经纳豆菌发酵后并使产品中PMFs的含量达到0.3～0.7％。
3.权利要求1～2所述橘皮纳豆产品的制备方法，包括步骤如下：
(1)将干黄豆进行清洗去杂后，进行浸泡，冬春季节浸泡时间8～15h，夏秋浸泡4～8h；
(2)将浸泡过的湿黄豆用蒸汽在常压下于90～100℃蒸煮保温1～3h，得熟黄豆；
(3)熟黄豆冷却至室温，接种3～15％纳豆菌粉，充分混合，按2～3cm厚度平铺，35～40℃保温发酵15～20h后，得前发酵物；
(4)橘皮置于25～35℃、空气湿度80～85％下发酵处理15～20h，烘干粉碎至3～10目得发酵过的橘皮；
(5)取发酵过的橘皮加入70～85％乙醇水溶液在90～100℃回流提取，过滤得滤液，经减压浓缩至干得橘皮提取物，再与发酵过的橘皮混合后，一起加到前发酵物中，捣碎混匀，继续35～38℃、湿度在90～98％发酵20～40h，得后发酵物；
(6)将后发酵物进行真空脱气处理20～45min，在0～4℃下直接冷藏即可。
4.权利要求3的方法，其中所述后发酵物加入酱料、香料、增鲜剂、辣椒混合、均质，制成风味独特的调味酱。
5.权利要求3的方法，其中所述所述加入70～85％乙醇水溶液的体积L与橘皮的重量kg比为2～6：1。
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