CN108175076B - 一种柑橘醋渣风味酱的制备工艺 - Google Patents
一种柑橘醋渣风味酱的制备工艺 Download PDFInfo
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Abstract
本发明属于食品发酵工程技术领域,具体涉及一种柑橘醋渣风味酱的制备工艺,柑橘醋渣和豆渣含有丰富的营养物质,现阶段利用度低,多是作用饲料和肥料的形式,附加值低。本发明将两种食品加工副产物结合利用,豆渣中的蛋白质和多糖为微生物提供营养,同时添加蛹虫草和胶原多肽促进微生物产酶。盐水发酵阶段加入酱渣促进风味的形成。开发一种柑橘醋渣风味酱,提高食品加工副产物的利用。
Description
技术领域
本发明涉及食品发酵工程技术领域,特别涉及一种柑橘醋渣风味酱的制备工艺。
背景技术
柑橘果醋是以新鲜成熟的柑橘类水果为原料,经去皮榨汁分离脱苦、酒精发酵、醋酸发酵、陈酿、灭菌等工艺生产所得。其内在成分营养价值均有异于传统食醋,且具有柑橘水果的独特风味和天然色泽。柑橘果醋的制备过程中会产生10~20%的残渣,这些残渣中含有丰富精油、黄酮、果胶、色素、柠檬苦素、维生素、多酚和膳食纤维等功能成分没有被充分利用。
大豆豆渣是豆浆、豆腐等大豆制品加工过程中的副产物,约占大豆干重的15-20%,豆渣中含有丰富的营养成分,主要包括纤维素、多糖、蛋白质和氨基酸,另外脂类,维生素和矿物质等含量也比较丰富。
柑橘醋渣和豆渣含有丰富的营养物质,现阶段利用度低,多是作用饲料和肥料的形式,附加值低。本发明将两种食品加工副产物结合利用,豆渣中的蛋白质和多糖为微生物提供营养,橘醋渣中的黄酮、多酚、挥发性精油为产品提供功能和风味组分,开发一种柑橘醋渣风味酱,提高食品加工副产物的利用。
发明内容
鉴于现有技术的不足,本发明目的在于提供一种利用柑橘醋渣和豆渣经微生物发酵制备调味酱的工艺。
为了实现本发明的目的,本发明人通过大量试验研究和不懈探索,最终获得了如下技术方案:
一种柑橘醋渣风味酱的制备工艺,所述方法包括以下步骤:
1)原料制备:将柑橘醋渣和豆渣搅拌混合,蒸煮备用;
2)制曲:蒸煮过后的原料,分别接种黑曲霉和纳豆芽孢杆菌,培养制曲;
3)盐水发酵:成曲后加入酱油酱渣,均匀拌入盐水,进行盐水发酵;
完成柑橘醋渣风味酱的制备。
优选地,所述步骤1)柑橘醋渣得到方法为:柑橘清洗剥皮,打浆后经过酒精和醋酸发酵制得柑橘醋后,过滤获得,水分含量为45-55%;
所述柑橘果醋制作方法为:柑橘清洗剥皮,果肉打浆,加入蔗糖调整糖度到10-12Brix,接种5-8%酿酒酵母在30℃发酵3d,随后接种8-10%的醋酸菌,32℃发酵15h,板框过滤发酵液,滤液为果醋,滤渣为柑橘醋渣。
所述豆渣为制备豆腐后的渣,挤压水分,使水分含量为55-65%。
优选地,所述步骤1)柑橘醋渣和豆渣按质量比例为5:5~3:7,蒸煮条件为121℃蒸煮15~20min。蒸熟杀菌并将柑橘醋渣和豆渣中的淀粉类物质糊化,有利于后期发酵。
优选地,所述步骤2)分别接种黑曲霉添加量为原料质量的1-5‰,纳豆芽孢杆菌添加量为原料质量的1-5‰,培养温度为30-35℃,培养时间为24-30h。
优选地,所述步骤2)中还添加原料质量的0.5-1%蛹虫草粉和1-5‰胶原多肽。
优选地,胶原多肽来源于鱼皮或猪皮,分子量在600Da以下。
优选地,所述步骤3)成曲后加入10%~15%的酱油酱渣,均匀拌入40℃的10-13°Bé盐水,盐水质量为成曲质量的1.2-1.5倍,盐水发酵条件为35℃恒温发酵30-40d。
优选地,酱油酱渣来自高盐稀态大豆酱油发酵,其中含有嗜盐乳酸菌大于106CFU/g,耐盐酵母大于106CFU/g。
进一步优选地,如上所述的一种柑橘醋渣风味酱,其特征在于胶原多肽来源于鱼皮或猪皮,分子量在600Da以下。
进一步优选地,如上所述的一种柑橘醋渣风味酱,其特征在于酱油酱渣来自高盐稀态大豆酱油发酵,其中含有嗜盐乳酸菌大于106CFU/g,耐盐酵母大于106CFU/g。
与现有技术相比,本发明的技术核心是在柑橘醋渣和豆渣高效利用,即让原本废弃、低值的两种食品加工副产物变为大众可接受的调味酱。本发明成功解决了如下问题:
1、柑橘醋渣和豆渣的微生物发酵:这两种原料都具备相同的特点,营养因子较丰富,但纤维含量高,口感差,其次由于醋渣含有醋酸,使得混合原料pH较低。所以选择黑曲霉作为发酵菌种之一,黑曲霉产丰富的纤维素酶、糖化酶和淀粉酶,可分解原料中的纤维成分,为微生物提供碳源并增加产品的糖分。其次黑曲霉产丰富的蛋白酶,且以酸性蛋白酶为主,在盐水发酵阶段的酸性环境中分解蛋白为氨基酸和多肽。增加产品风味。纳豆芽孢杆菌作为另一种发酵菌种,也产如蛋白酶、纤维酶、纳豆激活酶等,分解原料,分泌功能性物质,其中丰富的胞外多糖和γ-聚谷氨酸是粘性的胶体物质,提升了产品的粘稠度,增强体态。
2、微生物的促进生长:本发明在制曲过程中添加了蛹虫草粉和胶原多肽。在试验过程中发现少量的蛹虫草粉和胶原多肽可以促进黑曲霉和纳豆芽孢杆菌的生长及产酶。
3、添加酱渣的盐水发酵:酱渣中含有丰富的酱香物质及产香的微生物嗜盐乳酸菌和耐盐酵母菌群,加速酱的发酵。
具体实施方式
下面结合实施例对本发明作进一步说明,但本发明要求保护的范围不局限于实施例表述的范围。
实施例1
(1)原料:柑橘醋渣:柑橘清洗剥皮,打浆后经过常规酒精和醋酸发酵后,过滤获得,水份50%。豆渣:常规制备豆腐后的渣,挤压水份,使水份60%。
原料处理:将柑橘醋渣和豆渣原料,质量比例为5:5,搅拌混合,121℃蒸煮15min。
(2)制曲:蒸煮过后的原料,分别接种原料质量2‰黑曲霉和2‰纳豆芽孢杆菌,并分别添加原料质量0.5%蛹虫草粉和2‰鱼皮胶原多肽(分子量在600Da以下),30℃培养28h。
(3)盐水发酵:成曲加入10%的酱油酱渣(高盐稀态大豆酱油发酵,含有嗜盐乳酸菌1×106CFU/g,耐盐酵母1×106CFU/g。),均匀拌入40℃的12°Bé盐水,盐水质量为成曲质量的1.2倍,35℃恒温发酵35d。
实施例2(对比实施例1不添加柑橘渣)
(1)原料:豆渣:常规制备豆腐后的渣,挤压水份,使水份60%。
原料处理:将豆渣原料,121℃蒸煮15min。
(2)制曲:蒸煮过后的原料,分别接种原料质量2‰黑曲霉和2‰纳豆芽孢杆菌,并分别添加原料质量0.5%蛹虫草粉和2‰鱼皮胶原多肽(分子量在600Da以下),30℃培养28h。
(3)盐水发酵:成曲加入10%的酱油酱渣(高盐稀态大豆酱油发酵,含有嗜盐乳酸菌1×106CFU/g,耐盐酵母1×106CFU/g。),均匀拌入40℃的12°Bé盐水,盐水质量为成曲质量的1.2倍,35℃恒温发酵35d。
实施例3(对比实施例1不添加蛹虫草粉)
(1)原料:柑橘醋渣:柑橘清洗剥皮,打浆后经过常规酒精和醋酸发酵后,过滤获得,水份50%。豆渣:常规制备豆腐后的渣,挤压水份,使水份60%。
原料处理:将柑橘醋渣和豆渣原料,质量比例为5:5,搅拌混合,121℃蒸煮15min。
(2)制曲:蒸煮过后的原料,分别接种原料质量2‰黑曲霉和2‰纳豆芽孢杆菌,并分别添加原料质量0.5%蛹虫草粉,30℃培养28h。
(3)盐水发酵:成曲加入10%的酱油酱渣(高盐稀态大豆酱油发酵,含有嗜盐乳酸菌1×106CFU/g,耐盐酵母1×106CFU/g。),均匀拌入40℃的12°Bé盐水,盐水质量为成曲质量的1.2倍,35℃恒温发酵35d。
实施例4(对比实施例1不添加胶原多肽)
(1)原料:柑橘醋渣:柑橘清洗剥皮,打浆后经过常规酒精和醋酸发酵后,过滤获得,水份50%。豆渣:常规制备豆腐后的渣,挤压水份,使水份60%。
原料处理:将柑橘醋渣和豆渣原料,质量比例为5:5,搅拌混合,121℃蒸煮15min。
(2)制曲:蒸煮过后的原料,分别接种原料质量2‰黑曲霉和2‰纳豆芽孢杆菌,并分别添加原料质量2‰鱼皮胶原多肽(分子量在600Da以下),30℃培养28h。
(3)盐水发酵:成曲加入10%的酱油酱渣(高盐稀态大豆酱油发酵,含有嗜盐乳酸菌1×106CFU/g,耐盐酵母1×106CFU/g。),均匀拌入40℃的12°Bé盐水,盐水质量为成曲质量的1.2倍,35℃恒温发酵35d。
实施例5(对比实施例1不添酱渣)
(1)原料:柑橘醋渣:柑橘清洗剥皮,打浆后经过常规酒精和醋酸发酵后,过滤获得,水份50%。豆渣:常规制备豆腐后的渣,挤压水份,使水份60%。
原料处理:将柑橘醋渣和豆渣原料,质量比例为5:5,搅拌混合,121℃蒸煮15min。
(2)制曲:蒸煮过后的原料,分别接种原料质量2‰黑曲霉和2‰纳豆芽孢杆菌,并分别添加原料质量0.5%蛹虫草粉和2‰鱼皮胶原多肽(分子量在600Da以下),30℃培养28h。
(3)盐水发酵:成曲均匀拌入40℃的12°Bé盐水,盐水质量为成曲质量的1.2倍,35℃恒温发酵35d。
实施例6(对比实施例1不添加纳豆芽孢杆菌)
(1)原料:柑橘醋渣:柑橘清洗剥皮,打浆后经过常规酒精和醋酸发酵后,过滤获得,水份50%。豆渣:常规制备豆腐后的渣,挤压水份,使水份60%。
原料处理:将柑橘醋渣和豆渣原料,质量比例为5:5,搅拌混合,121℃蒸煮15min。
(2)制曲:蒸煮过后的原料,分别接种原料质量2‰黑曲霉,并分别添加原料质量0.5%蛹虫草粉和2‰鱼皮胶原多肽(分子量在600Da以下),30℃培养28h。
(3)盐水发酵:成曲加入10%的酱油酱渣(高盐稀态大豆酱油发酵,含有嗜盐乳酸菌1×106CFU/g,耐盐酵母1×106CFU/g。),均匀拌入40℃的12°Bé盐水,盐水质量为成曲质量的1.2倍,35℃恒温发酵35d。
表1柑橘醋渣风味酱质量表
上述的实施例仅为本发明的优选技术方案,而不应视为对于本发明的限制,本申请中的实施例及实施例中的特征在不冲突的情况下,可以相互任意组合。本发明的保护范围应以权利要求记载的技术方案,包括权利要求记载的技术方案中技术特征的等同替换方案为保护范围。即在此范围内的等同替换改进,也在本发明的保护范围之内。
Claims (5)
1.一种柑橘醋渣风味酱的制备工艺,其特征在于,所述方法包括以下步骤:
1)原料制备:将柑橘醋渣和豆渣搅拌混合,蒸煮备用;
2)制曲:蒸煮过后的原料,分别接种黑曲霉和纳豆芽孢杆菌,还添加原料质量的0.5-1%蛹虫草粉和1-5‰胶原多肽,培养制曲;
3)盐水发酵:成曲后加入酱油酱渣,均匀拌入盐水,进行盐水发酵;
完成柑橘醋渣风味酱的制备,所述步骤1)柑橘醋渣和豆渣质量比为5:5~3:7,蒸煮条件为121℃蒸煮15~20min;所述步骤2)分别接种黑曲霉添加量为原料质量的1-5‰,纳豆芽孢杆菌添加量为原料质量的1-5‰,培养温度为30-35℃,培养时间为24-30h。
2.根据权利要求1所述的工艺,其特征在于:所述步骤1)柑橘醋渣得到方法为:柑橘清洗剥皮,打浆后制作柑橘醋后过滤获得,水分含量为45-55%;
所述豆渣为制备豆腐后的渣,挤压水分,使水分含量为55-65%。
3.根据权利要求1所述的工艺,其特征在于:胶原多肽来源于鱼皮或猪皮,分子量在600Da以下。
4.根据权利要求1所述的工艺,其特征在于:所述步骤3)成曲后加入10%~15%的酱油酱渣,均匀拌入40℃的10-13°Bé盐水,盐水质量为成曲质量的1.2-1.5倍,盐水发酵条件为35℃恒温发酵30-40d。
5.根据权利要求1所述的工艺,其特征在于:酱油酱渣来自高盐稀态大豆酱油发酵,其中含有嗜盐乳酸菌大于106CFU/g,耐盐酵母大于106CFU/g。
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