CN107897799A - 一种酒香大蒜的制作方法 - Google Patents
一种酒香大蒜的制作方法 Download PDFInfo
- Publication number
- CN107897799A CN107897799A CN201711025119.4A CN201711025119A CN107897799A CN 107897799 A CN107897799 A CN 107897799A CN 201711025119 A CN201711025119 A CN 201711025119A CN 107897799 A CN107897799 A CN 107897799A
- Authority
- CN
- China
- Prior art keywords
- garlic
- wine
- aroma
- nutrition liquid
- plant nutrition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 149
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 148
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 230000001863 plant nutrition Effects 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 235000019991 rice wine Nutrition 0.000 claims abstract description 20
- 235000014101 wine Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000020097 white wine Nutrition 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 239000011521 glass Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims description 9
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 238000011282 treatment Methods 0.000 claims description 5
- 240000006439 Aspergillus oryzae Species 0.000 claims description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 4
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 4
- 240000002319 Citrus sinensis Species 0.000 claims description 4
- 240000006053 Garcinia mangostana Species 0.000 claims description 4
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 4
- 244000111489 Gardenia augusta Species 0.000 claims description 4
- 240000005819 Magnolia denudata Species 0.000 claims description 4
- 244000242564 Osmanthus fragrans Species 0.000 claims description 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 4
- 241000235527 Rhizopus Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 230000010355 oscillation Effects 0.000 claims description 4
- 235000013997 pineapple juice Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000005708 Sodium hypochlorite Substances 0.000 claims 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 description 15
- 238000000034 method Methods 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000002253 acid Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000018958 Gardenia augusta Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/065—Microorganisms
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种酒香大蒜的制作方法,其特征在于,包括以下方面:(1)浸泡,将大蒜头浸入清水中浸泡,剥除外皮后浸入次氯酸钠溶液,然后在60°白酒中泡制;(2)低温发酵,将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵;(3)磁化加热,将发酵大蒜装入玻璃罐加入植物营养液进行加热处理;(4)腌制,将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,密封腌制2‑3天后加入温水腌制3‑4天;(5)酒浸,向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍;(6)烘制包装,酒浸大蒜烘干至水分含量20%‑30%,包装后制得酒香大蒜。
Description
技术领域
本发明属于大蒜加工技术领域,具体涉及一种酒香大蒜的制作方法。
背景技术
大蒜含有丰富的大蒜素,使天然的杀菌素,对球菌、杆菌、病毒等都有良好的抑制和杀灭作用,并且还具有降低胆固醇、降血糖、抗动脉粥样硬化等功效,具有较高的食用保健价值。而腌制蒜为中华传统美食小吃,其中又以糖醋蒜为代表,色泽呈雪白状态,味道甜美,是日常食用和开胃的佳品;其中含有丰富的蛋白质、脂肪、氨基酸和维生素等营养成分,具有增强人体生理机能、促进新陈代谢、延缓衰老等功效。腌制后的大蒜食用后异味较重,会使口中长时间含有大蒜味,影响到工作、学习中与他人正常交谈效率;并且腌制大蒜具有较强的辛辣味,使部分人群产生食用不适感,严重影响了腌制大蒜销售情况;而在糖醋蒜的腌制过程中使用大量的蔗糖,可降低大蒜辛辣味,提高大蒜口感甜度,但是糖分含量过高,会增加人体对糖的耐受压力,部分人群具有不适感。
发明内容
本发明针对现有的问题:腌制后的大蒜食用后异味较重,会使口中长时间含有大蒜味,影响到工作、学习中与他人正常交谈效率;并且腌制大蒜具有较强的辛辣味,使部分人群产生食用不适感,严重影响了腌制大蒜销售情况;而在糖醋蒜的腌制过程中使用大量的蔗糖,可降低大蒜辛辣味,提高大蒜口感甜度,但是糖分含量过高,会增加人体对糖的耐受压力,部分人群具有不适感。为解决上述问题,本发明提供了一种酒香大蒜的制作方法。
本发明是通过以下技术方案实现的:
一种酒香大蒜的制作方法,包括以下步骤:
(1)浸泡:将大蒜头浸入清水中浸泡20-24h,剥除外皮后浸入次氯酸钠溶液3-4min,然后在60°白酒中泡制2-3h,并使用超声波振荡30-40min,可对所携带的腐败微生物进行杀死,并且白酒浸泡中可降低大蒜异味,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度12-15℃,先密封发酵36-40h,再打开坛口发酵24-27h,制得发酵大蒜;可提高植物营养液中营养成分和芳香成分对大蒜的渗透作用,提高大蒜的口感风味,并且可对大蒜成分进行降解,降低大蒜的食用异味;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,提高大蒜中植物营养液成分含量,温度40-43℃,并使用15-17kHz和23-26kHz电磁波交替处理,交替频次为1次/2min,加热处理65-70min,所产生的电磁波可对大蒜异味成分造成破坏,降低食用时的异味口感,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的8%-10%,密封腌制2-3天后加入温水没过大蒜高度,每12h翻料1次腌制3-4天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在60-65℃温度焖制34-38min,然后降温至37-40℃文火熬制2-3h,再密封浸泡6-8天,提高大蒜中黄酒营养成分含量,腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果13-17份、栀子花11-14份、桂花9-12份、梅花7-10份、玉兰花6-8份、菠萝汁4-7份、脐橙皮4-6份、山竹3-5份,将配制原料粉碎加入总质量4-6倍的水,蒸煮30-35min后加入酵母菌发酵2-3天,过滤后浓缩至原体积的1/4,制得植物营养液。
步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为3-4:1-2:1:1,其加入量为植物营养液质量3%-4%。
步骤(4)所述的温水,其温度为40-45℃。
步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为4-5:1。
本发明相比现有技术具有以下优点:浸泡方法,将剥皮后大蒜在白酒中进行浸泡,可对所携带的腐败微生物进行杀死,降低腌制中酸败机率,并且白酒浸泡中可降低大蒜异味。低温发酵,经提取的植物营养液中含有丰富维生素、矿物质及氨基酸等营养成分,并且还有多种植物芳香成分,通过低温发酵可提高营养成分和芳香成分对大蒜的渗透作用,提高口感和营养价值;并且低温发酵中可对大蒜中成分进行降解,降低腌制大蒜的异味口感。磁化加热,采用植物营养液可提高其营养成分和芳香成分对大蒜的渗透作用,使用两种频率电磁波交替处理可提高植物营养液对大蒜的渗透能力,并且对大蒜中异味成分造成破坏,降低食用后异味口感。腌制方法,采用食盐进行腌制可提高大蒜的软化和腌制效果,降低大蒜中水分含量,提高后续加工效果。酒浸方法,浓缩黄酒中含有丰富的氨基酸、功能性低聚糖和矿物质等营养成分,通过焖制、文火熬制和密封浸泡可提高大蒜中黄酒营养成分含量,所腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,避免蔗糖腌制中产生的不适感。
具体实施方式
实施例1:
一种酒香大蒜的制作方法,包括以下步骤:
(1)浸泡:将大蒜头浸入清水中浸泡21h,剥除外皮后浸入次氯酸钠溶液3min,然后在60°白酒中泡制2.5h,并使用超声波振荡33min,可对所携带的腐败微生物进行杀死,并且白酒浸泡中可降低大蒜异味,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度13℃,先密封发酵37h,再打开坛口发酵25h,制得发酵大蒜;可提高植物营养液中营养成分和芳香成分对大蒜的渗透作用,提高大蒜的口感风味,并且可对大蒜成分进行降解,降低大蒜的食用异味;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,提高大蒜中植物营养液成分含量,温度41℃,并使用15.5kHz和24kHz电磁波交替处理,交替频次为1次/2min,加热处理66min,所产生的电磁波可对大蒜异味成分造成破坏,降低食用时的异味口感,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的8.5%,密封腌制2天后加入温水没过大蒜高度,每12h翻料1次腌制3天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在62℃温度焖制35min,然后降温至38℃文火熬制2.5h,再密封浸泡7天,提高大蒜中黄酒营养成分含量,腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果14份、栀子花12份、桂花10份、梅花8份、玉兰花6.3份、菠萝汁5份、脐橙皮4.5份、山竹3.4份,将配制原料粉碎加入总质量4.5倍的水,蒸煮31min后加入酵母菌发酵2天,过滤后浓缩至原体积的1/4,制得植物营养液。
步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为3:1:1:1,其加入量为植物营养液质量3.2%。
步骤(4)所述的温水,其温度为41℃。
步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为4:1。
实施例2:
(1)浸泡:将大蒜头浸入清水中浸泡23h,剥除外皮后浸入次氯酸钠溶液4min,然后在60°白酒中泡制3h,并使用超声波振荡38min,可对所携带的腐败微生物进行杀死,并且白酒浸泡中可降低大蒜异味,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度14℃,先密封发酵39h,再打开坛口发酵26h,制得发酵大蒜;可提高植物营养液中营养成分和芳香成分对大蒜的渗透作用,提高大蒜的口感风味,并且可对大蒜成分进行降解,降低大蒜的食用异味;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,提高大蒜中植物营养液成分含量,温度42℃,并使用16.8kHz和25kHz电磁波交替处理,交替频次为1次/2min,加热处理69min,所产生的电磁波可对大蒜异味成分造成破坏,降低食用时的异味口感,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的9.6%,密封腌制3天后加入温水没过大蒜高度,每12h翻料1次腌制4天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在64℃温度焖制37min,然后降温至39℃文火熬制3h,再密封浸泡8天,提高大蒜中黄酒营养成分含量,腌制的大蒜食用时具有黄酒的香味,并且提高了大蒜的甜度和功能保健性,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果16份、栀子花13份、桂花11份、梅花9份、玉兰花7.6份、菠萝汁6份、脐橙皮5.2份、山竹4.5份,将配制原料粉碎加入总质量5.5倍的水,蒸煮34min后加入酵母菌发酵3天,过滤后浓缩至原体积的1/4,制得植物营养液。
步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为4:2:1:1,其加入量为植物营养液质量3.8%。
步骤(4)所述的温水,其温度为44℃。
步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为5:1。
对比1:
本对比1与实施例1比较,未进行步骤(1)中白酒泡制,其他步骤与实施例1相同。
对比2:
本对比2与实施例1比较,未进行步骤(2)低温发酵,其他步骤与实施例1相同。
对比3:
本对比3与实施例2比较,未进行步骤(3)中加热处理,其他步骤与实施例2相同。
对比4:
本对比4与实施例2比较,未进行步骤(5)中浓缩黄酒,其他步骤与实施例2相同。
对比5:
本对比5与实施例2比较,未进行步骤(5)中酒浸方法,其他步骤与实施例2相同。
对照组:
对照组采用蔗糖和醋对大蒜进行腌制,未使用白酒泡制、低温发酵、加热处理、浓缩黄酒和酒浸方法。
对实施例1、实施例2、对比1、对比2、对比3、对比4、对比5及对照组实验方案,统计大蒜糖度、氨基酸含量、口感异味(其中﹢﹢﹢﹢﹢为很重,﹢﹢﹢﹢为较重,﹢﹢﹢为一般,﹢﹢为淡,﹢为很淡)。
实验数据:
项目 | 糖度% | 氨基酸含量g/100g | 口感异味 |
实施例1 | 1.34 | 3.97 | ﹢ |
实施例2 | 1.29 | 3.94 | ﹢ |
对比1 | 1.31 | 3.91 | ﹢﹢﹢ |
对比2 | 2.37 | 3.33 | ﹢﹢ |
对比3 | 1.25 | 3.86 | ﹢﹢﹢ |
对比4 | 3.04 | 2.96 | ﹢﹢ |
对比5 | 2.27 | 3.44 | ﹢﹢﹢ |
对照组 | 5.17 | 1.85 | ﹢﹢﹢﹢ |
综合结果:本发明方法所制作的酒香大蒜,与对照组比较,大蒜中糖度降低3.88%,氨基酸含量提高2.12g/100g,降低了大蒜食用时的口感异味。采用低温发酵、浓缩黄酒和酒浸方法,可降低糖度1.03%、1.75%、0.98%,氨基酸含量提高0.64g/100g、0.98g/100g、0.5g/100g,并且降低腌制蒜的口感异味;而使用白酒泡制和加热处理,可降低大蒜的口感异味,使大蒜食用起来具有更好的口感适应性。
Claims (6)
1.一种酒香大蒜的制作方法,其特征在于,包括以下步骤:
(1)浸泡:将大蒜头浸入清水中浸泡20-24h,剥除外皮后浸入次氯酸钠溶液3-4min,然后在60°白酒中泡制2-3h,并使用超声波振荡30-40min,制得泡制大蒜;
(2)低温发酵:将泡制大蒜浸入植物营养液,加入混合菌剂进行发酵,温度12-15℃,先密封发酵36-40h,再打开坛口发酵24-27h,制得发酵大蒜;
(3)磁化加热:将发酵大蒜装入玻璃罐加入植物营养液进行加热处理,温度40-43℃,并使用15-17kHz和23-26kHz电磁波交替处理,交替频次为1次/2min,加热处理65-70min,制得加热大蒜;
(4)腌制:将加热大蒜平铺于腌制罐底,铺一层大蒜撒一层食盐,填充至腌制罐容积的70%,其中食盐加入量为大蒜质量的8%-10%,密封腌制2-3天后加入温水没过大蒜高度,每12h翻料1次腌制3-4天,制得腌制大蒜;
(5)酒浸:向浓缩黄酒中加入植物营养液,搅拌混合后加入腌制大蒜进行浸渍,先在60-65℃温度焖制34-38min,然后降温至37-40℃文火熬制2-3h,再密封浸泡6-8天,制得酒浸大蒜;
(6)烘制包装:酒浸大蒜烘干至水分含量20%-30%,包装后制得酒香大蒜。
2.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(1)所述的次氯酸钠溶液,其质量浓度为40ppm。
3.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(2)所述的植物营养液,其配制方法为:按照质量计份称取无花果13-17份、栀子花11-14份、桂花9-12份、梅花7-10份、玉兰花6-8份、菠萝汁4-7份、脐橙皮4-6份、山竹3-5份,将配制原料粉碎加入总质量4-6倍的水,蒸煮30-35min后加入酵母菌发酵2-3天,过滤后浓缩至原体积的1/4,制得植物营养液。
4.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(2)所述的混合菌剂,其中酵母菌:乳酸菌:米曲霉菌:根霉菌质量配比为3-4:1-2:1:1,其加入量为植物营养液质量3%-4%。
5.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(4)所述的温水,其温度为40-45℃。
6.如权利要求1所述的酒香大蒜的制作方法,其特征在于,步骤(5)所述的浓缩黄酒,其为浓缩至原体积1/5,其与植物营养液质量配比为4-5:1。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711025119.4A CN107897799A (zh) | 2017-10-27 | 2017-10-27 | 一种酒香大蒜的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711025119.4A CN107897799A (zh) | 2017-10-27 | 2017-10-27 | 一种酒香大蒜的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107897799A true CN107897799A (zh) | 2018-04-13 |
Family
ID=61842264
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711025119.4A Withdrawn CN107897799A (zh) | 2017-10-27 | 2017-10-27 | 一种酒香大蒜的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107897799A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108713714A (zh) * | 2018-06-06 | 2018-10-30 | 湖北工业大学 | 一种飘香酱萝卜干的制备方法 |
CN109805353A (zh) * | 2019-03-13 | 2019-05-28 | 山东天博食品配料有限公司 | 一种发酵大蒜酱及其制备方法 |
-
2017
- 2017-10-27 CN CN201711025119.4A patent/CN107897799A/zh not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108713714A (zh) * | 2018-06-06 | 2018-10-30 | 湖北工业大学 | 一种飘香酱萝卜干的制备方法 |
CN109805353A (zh) * | 2019-03-13 | 2019-05-28 | 山东天博食品配料有限公司 | 一种发酵大蒜酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104130902B (zh) | 一种怀山药黄酒及其制备工艺 | |
CN106923193A (zh) | 一种香菇黄豆酱的制备方法 | |
CN106722546A (zh) | 风味柚子皮小菜制作方法 | |
CN103652528B (zh) | 一种紫甘薯酱的制备方法 | |
CN104187930A (zh) | 一种苦笋汁饮料及其制备方法 | |
CN107028096A (zh) | 一种水豆豉的制作方法 | |
CN113017068A (zh) | 一种儿童营养酱油的酿造方法 | |
CN107156666A (zh) | 一种水豆豉的加工工艺 | |
CN107897799A (zh) | 一种酒香大蒜的制作方法 | |
CN106085806A (zh) | 一种柿子醋的制作方法 | |
CN106417665A (zh) | 一种膏状腐乳的制备方法 | |
CN108576761A (zh) | 一种酱香牛肉风味香精及其制备方法 | |
KR100815198B1 (ko) | 순무 탁주 및 그 제조방법 | |
CN104304856A (zh) | 一种风味蓝莓营养果酱的制作方法 | |
CN106472794A (zh) | 一种用于姜汁糖的姜粉的制备方法 | |
CN106635701A (zh) | 藜麦黄酒 | |
CN107279955A (zh) | 茶树菇酱的制作方法 | |
CN108056176A (zh) | 一种酶解奶油的制备方法及其应用 | |
CN107197910A (zh) | 富硒芒果皮膳食纤维饼干的加工方法 | |
CN107028153A (zh) | 一种烤鸭复合调味酱及其制备方法 | |
CN106962888A (zh) | 一种黄豆毛木耳酱及其制备方法 | |
CN105901601A (zh) | 一种美容益智草莓果酱 | |
CN105942363A (zh) | 一种番茄果酱 | |
CN105146433A (zh) | 一种晒制含水菜瓜干的加工工艺 | |
CN108812903A (zh) | 一种苦瓜酸奶及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |