CN108013433A - 一种复合香辣酱的制作方法 - Google Patents
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Abstract
一种复合香辣酱的制作方法，本发明特征包括：采用豆腐渣灭菌冷却后接种纳豆菌并分装，在常温下发酵至表面生出白色的菌衣，得到纳豆渣；再置于‑17～‑20℃下冷冻2小时后取出静置至室温；采用植物油将核桃碎、花生碎和调味品一锅炒香炒熟，加入纳豆渣以及沙棘油或/和橄榄油，搅拌均匀后，常温下静置5～24小时，获得滋味独特的、易于被大众接受的复合香辣酱，不仅保留了纳豆原有的营养价值，改变了粘稠的体态；通过复配也改善了沙棘油和橄榄油的适口性，使沙棘油和橄榄油的服用变简便易行，有利于纳豆、沙棘油和橄榄油这种功能性食品的普及推广，促进居民健康；同时，该复合香辣酱中，单位物料的溶纤酶活力及纳豆菌计数，均高于以大豆为原料制作的纳豆。
Description
技术领域
本发明属于食品加工技术领域，具体涉及将纳豆和沙棘油制作复合香辣酱的方法。
背景技术
纳豆是日本的“国宝”，源自中国古老的豆豉，在日本已有悠久历史。一直是日本国民膳食结构的主要成分，被认为是日本人长寿的“秘方”。纳豆制作简单、风味独特、价格低廉，深受日本人的喜爱。90％以上的日本家庭都能自制纳豆，以鲜食为主，在就餐或喝酒时食用，韩国、美国用"纳豆食疗法"来预防心脑血管病也有30年历史。日本纳豆分两种，鲜纳豆和干纳豆。刚做出的纳豆是鲜纳豆，干纳豆是干制了的纳豆(像中国豆豉)。与中国豆腐一样，鲜纳豆产销有冷链跟随，货架期为一周左右，干纳豆则不受时间限制。
根据彭亮等发表在《中国食物与营养》ISSN:1006-9577、2013年第10期的论文《纳豆的特异性保健功效因子研究进展》表明，纳豆的保健功能主要与其中的纳豆激酶、大豆异黄酮、皂青素、维生素K2等多种功能因子有关。纳豆中富含皂青素，具有改善便秘、降低血脂、预防大肠癌、降低胆固醇、软化血管、预防高血压和动脉硬化等功效；纳豆中的游离异黄酮类物质及多种对人体有益的酶类，如过氧化物歧化酶、过氧化氢酶、蛋白酶、淀粉酶、脂酶等，可清除体内致癌物质、提高记忆力、护肝美容、延缓衰老等，还能提高食物的消化率。
由于纳豆的保健功能，国内的消费人群逐渐接受其理念，生产厂家也相继推出不同品牌的产品，因而在我国市场也有销售。但是由于纳豆具有特殊的发酵臭味，特别是拉出黏稠的丝状液体，不符合中国人饮食注重色、香、味、体的饮食习惯，所以老百姓还是难以接受，市场有限。由于日本纳豆一直都是直接食用，未见有纳豆相关产品开发和销售的相关报道。
沙棘油含有丰富的不饱和脂肪酸、生育酚、β-类胡萝卜素、沙棘黄酮、甾醇类物质、维生素K和微量元素等。臧茜茜等发表在《中国油脂》ISSN：1003-7969、2015年第5期的《沙棘油功效成分及药理功能研究进展》中介绍：沙棘油具有丰富的药理、保健功能，对心脑血管和胃肠道具有很好的保护作用，能滋润皮肤、促进皮肤组织再生和上皮组织愈合、改善皮肤衰老，以及缓解干眼症和辅助保护化学性肝损伤的作用；此外，沙棘油还具有一定的抗炎、抗氧化、增强免疫力的功能，特别是对预防多种氧化应激压力导致的肝损伤具有积极的保护作用。沙棘油的直接口服，味觉不好、适口性差，目前市场上的沙棘油多为软胶囊产品，食用时需像服药一样。与沙棘油一样，橄榄油对人体也具有重要的保健功能，日常直接食用也存在适口性差、难以下咽问题；若按照中餐加热入菜食用，则把其中的不饱和脂肪酸加热变为饱和，降低了营养价值；加上橄榄油多为高档产品，百姓消费十分有限。
发明内容
本发明的目的是提供一种复合香辣酱的制作方法，制作含有纳豆和沙棘油特有营养成分、符合国人口味习惯的食品，改善现有纳豆和沙棘油食用口感差的难题，使纳豆和沙棘油的食用变简易食。
本发明提出的复合香辣酱的制作方法，具体步骤包括：
步骤一、原料：取豆腐渣，去除杂质异物，调节水分，使含水量在40～55％；按常规方法加热灭菌30min后，冷却至常温；
步骤二、接种：在冷却后的豆腐渣上均匀喷洒纳豆菌菌种，以豆腐渣重量计，接种量300亿个/kg；搅拌均匀后分装铺平，物料深度不超过3cm，采用灭过菌的湿纱布覆盖表面；
步骤三、培养：将分装的豆腐渣在常温下发酵1～2天，至表面生出白色的菌衣时发酵成熟，得到豆腐渣制作的“纳豆渣”；再置于-17～-20℃下冷冻2小时后，取出静置至室温；
本发明采用豆腐渣为原料通过发酵、冷冻去味制备的纳豆渣，纤溶蛋白酶活力达到430单位/g，纳豆菌计数达到210亿/g，均高于以大豆为原料制作的纳豆(纤溶蛋白酶活力196单位/g，纳豆菌计数10亿/g)；具有工艺简单、操作方便、生产效率高、成本低的优点。
步骤四、制酱：采用食用植物油将核桃碎、花生碎和调味品一锅炒香炒熟，自然冷却后，按1︰1.5～2.5的质量比与冷冻后的纳豆渣混合(混合比的多少可以根据口味和喜好选择)，并加入总质量10～30％的沙棘油或/和橄榄油，搅拌均匀后，再于常温下静置4～24小时，最后无菌灌装。
其中，所述的食用植物油可以选用菜籽油、花生油、大豆油、葵花籽油；所述的调味品包括适量的食盐、辣椒片/面、姜末、花椒粉、五香粉，其种类和用量可根据口味进行任意调配和衍生；所述的常温下静置为后发酵过程，优化温度为20～40℃，静置时间根据温度选择，即温度高则时间短、温度低则时间长。
本发明在发酵后于-20℃低温冷藏，终止了后续进一步发酵，有效防止产生有臭味的氨气类物质，并通过复配其他调味料，降低含水量，防止后续进一步发酵产生臭味，改变了粘稠的体态，使其不再具有国人难以接受的口味；通过复配也改善了沙棘油和橄榄油的适口性，使普通大众易于接受；并保留了纳豆中的低聚肽、大豆异黄酮、皂青素、维生素K2，以及沙棘油和橄榄油中的多不饱和脂肪酸系列、脂溶性维生素等营养成分，利于吸收。
采用本发明制作的纳豆渣经常温复配和后发酵，获得滋味独特、易于被大众接受的复合调味香辣酱，适于佐餐、助消化，又能补充人体必需的多种营养成分，不仅保留了纳豆原有的营养价值，也极好地改善了新鲜纳豆和沙棘油及橄榄油适口性差、口感不爽的缺点，易于国民大众所接受，且有改善心脑血管循环、抗肌体老化和增强免疫力、调节机体代谢等功效；同时也保护了其中高级多不饱和脂肪酸、多种脂溶性维生素的生理活性，使摄取简便易行，也有利于纳豆、沙棘油和橄榄油等功能性食品的普及食用，促进群众健康。经对多批次样品检测，符合国家相关标准要求。检测数据如下表：
表1、
表2、
表3、
具体实施方式
以下结合实例说明本发明技术方案的具体实施方式。实例中的材料与用量以及条件仅用于说明本发明的实施方式，并不限定本发明所要求的保护内容。实例中所用豆腐渣购于西安市紫燕食品有限公司，使水分含量45％；采用高压灭菌锅在1.15帕、121℃条件下灭菌30min，自然冷却后备用。
本发明所用的纳豆菌菌种来源：青岛有比特生物技术公司销售的青岛凯麦森食品科技有限公司生产的优比特牌纳豆发酵菌粉。纳豆菌的培养如下：
菌种活化：将购买的纳豆菌粉接种于牛肉膏斜面培养基上进行活化，25℃～37℃静置培养1～2天；
种子培养：将活化的菌种，按1％接种量接种于液体豆浆培养基中，25℃～37℃，摇瓶培养1～2天；制成液体菌种，备用，完成培养。
其中，牛肉膏斜面培养基的组成为：牛肉膏3g，蛋白胨10g，NaCl 5g，琼脂15～20g；其制作方法：将上述组分置于1L蒸馏水中，加热溶解，在0.12MPa、121℃条件下，灭菌30min，制作完成。
液体豆浆培养基的制作方法：大豆加水浸泡8～10小时，取出后加入10倍量的水进行磨浆，在121℃、0.12MPa条件下灭菌30min，制作完成。
实例1、沙棘油花生纳豆酱(麻辣味)：
步骤一、按300亿个/kg在冷却后的豆腐渣上均匀喷洒纳豆菌菌种液，搅拌均匀后分装在瓷盘中，铺层深度不超过3cm，用灭过菌的湿纱布盖好；
步骤二、将分装的豆腐渣在恒温发酵培养箱内37℃培养1天，至表面有一层白色菌衣时发酵成熟，得到“纳豆渣”；再置入冰箱-20℃冷冻2h后，取出静置至室温；
步骤三、用100ml菜籽油入锅炒熟900g花生碎，并分别加入适量调味品(包括：食盐、辣子面、花椒粉、五香粉、料酒等佐料)炒香后，自然冷却至室温时，将2kg的纳豆渣和300ml的沙棘油拌入，搅拌均匀摊开；在20±5℃环境下发酵24小时后，进行无菌灌装。
产品评价：该产品呈复合香辣酱应有的色泽，具有咸淡适口、酱香绵长，花生香味浓郁，无肉眼可见杂质，常温下不开盖保质期为6个月。
实例2、橄榄油核桃纳豆酱(香辣味)：
步骤一、按300亿个/kg在冷却后的豆腐渣上均匀喷洒纳豆菌菌种液，搅拌均匀后分装在瓷盘中，铺层深度不超过3cm，用灭过菌的湿纱布盖好；
步骤二、将分装的豆腐渣在恒温发酵培养箱内30℃培养2天，至表面有一层白色菌衣时发酵成熟，得到“纳豆渣”；再置入冰箱-17℃冷冻2h后，取出静置至室温；
步骤三、用100ml花生油入锅炒熟600g核桃碎，并分别加入适量调味品(包括：食盐、辣子面、花椒粉、十三香、料酒等佐料)炒香后，自然冷却至室温时，将1.8kg的纳豆渣和300ml的橄榄油及100ml的沙棘油拌入，搅拌均匀摊开；在25±5℃环境下发酵16小时后，进行无菌灌装。
产品评价：该产品呈复合香辣酱应有的色泽，具有咸淡适口、酱香绵长，核桃香味浓郁，无肉眼可见杂质，常温下不开盖保质期为6个月。
实例3、牛肉沙棘花生纳豆酱：
步骤一、按300亿个/kg在冷却后的豆腐渣上均匀喷洒纳豆菌菌种液，搅拌均匀后分装在瓷盘中，铺层深度不超过3cm，用灭过菌的湿纱布盖好；
步骤二、将分装的豆腐渣在恒温发酵培养箱内35℃培养30h，至表面有一层白色菌衣时发酵成熟，得到“纳豆渣”；再置入冰箱-18℃冷冻2h后，取出静置至室温；
步骤三、用100ml大豆油入锅炒熟碎牛肉300g和800g花生碎，并分别加入适量调味品(包括：豆瓣酱、食盐、辣子面、花椒粉、五香粉、料酒等佐料)炒香后，自然冷却至室温时，将2kg的纳豆渣和300ml的沙棘油及300ml的橄榄油拌入，搅拌均匀摊开；在34±4℃环境下发酵5小时后，进行无菌灌装。
产品评价：该产品呈复合调味香酱应有的色泽，具有咸淡适口、酱香绵长，牛肉、花生香味浓郁，无肉眼可见杂质，常温下不开盖保质期为6个月。
Claims (2)
1.一种复合香辣酱的制作方法，其特征在于：具体步骤包括：
步骤一、原料：取豆腐渣，去除杂质异物，调节水分，使含水量在40～55％；按常规方法加热灭菌30min后，冷却至常温；
步骤二、接种：在冷却后的豆腐渣上均匀喷洒纳豆菌菌种，以豆腐渣重量计，接种量300亿个/kg；搅拌均匀后分装铺平，物料深度不超过3cm，采用灭过菌的湿纱布覆盖表面；
步骤三、培养：将分装的豆腐渣在常温下发酵1～2天，至表面生出白色的菌衣时发酵成熟，得到豆腐渣制作的“纳豆渣”；再置于-17～-20℃下冷冻2小时后，取出静置至室温；
步骤四、制酱：采用食用植物油将核桃碎、花生碎和调味品一锅炒香炒熟，自然冷却后，按1︰1.5～2.5的质量比与冷冻后的纳豆渣混合，并加入总质量10～30％的沙棘油或/和橄榄油，搅拌均匀后，再于常温下静置4～24小时，最后无菌灌装；
其中，所述的食用植物油可以选用菜籽油、花生油、大豆油、葵花籽油；所述的调味品包括适量的食盐、辣椒片/面、姜末、花椒粉、五香粉，其种类和用量可根据口味进行任意调配和衍生。
2.根据权利要求1所述的制作方法，其特征在于：步骤四中所述的常温下静置为后发酵过程，后发酵过程的温度为20～40℃，静置时间根据温度选择，即温度高则时间短、温度低则时间长。
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