CN108618004A - 酒粕鲐鱼的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
一种酒粕鲐鱼的制备方法，其技术要点是，包括以下步骤：步骤1）将糯米清洗、除杂、研磨后，得到糯米粉备用；步骤2）制备乙醇耐受乳酸菌；步骤3）制备糯米浆；步骤4）制备发酵液，回收香气冷凝液；步骤5）自然冷却结晶后过滤制备二氢杨梅素；制备发酵用酒粕；步骤6）将新鲜鲐鱼去内脏、去头尾后洗净，沥干水分‑20℃冻藏；步骤7）将冻藏的鲐鱼投入到发酵用酒粕中腌渍发酵；步骤8）腌渍完成后取出后，即得成品。充分利用酒粕的自身特点，将酒粕用于腌渍发酵过程中，其具有制备工艺简单、产品质量易于控制、避免生成有害人体的组胺类物质、制备过程显著增加了粗蛋白物质的分解、制得产品口味独特营养丰富等优点。
Description
技术领域
本发明涉及水产食物制品领域，具体说是一种酒粕鲐鱼的制备方法。
背景技术
鲐鱼（Pneumatophorusjaponicus），鲈形目，鲭科，鲐属。体粗壮，呈纺锤形，尾柄结实，为海洋洄游性上层鱼类，分布于北太平洋西部、中国、朝鲜、日本及俄罗斯远东地区，为北太平洋西部主要经济鱼类之一。鲐鱼具有极高的营养价值，每百克可食部分含蛋白质21.4g、脂肪7.4g、钙20mg、磷226mg、铁2.0mg、硫胺素0.03mg、核黄素0.29mg、尼克酸9.7mg。鲐鱼除供鲜食外，还可冷冻、腌制、熏制，加工茄汁鱼罐头和五香鱼罐头等。鲐鱼体内含有大量的EPA和DHA，EPA含量可达8%~10%。EPA和DHA对人体有以下保健作用：(1)防止血管扩张；(2)抑制血小板凝聚；(3)降低血压；(4)降低血液中的中性脂肪；(5)降低低密度脂蛋白中的胆固醇；(6)降低血液粘稠度；(7)防止心肌梗塞；(8)防止脑梗塞。
日本清酒，以大米与天然矿泉水为原料，经过制曲、制酒母、最后酿造等工序，通过并行复合发酵，酿造出酒精度达18%的酒醪。之后加入石灰使其沉淀，经过压榨制得清酒原酒。酿造过程中产生的酒粕内含有丰富的蛋白质、矿物质、胃蛋白酶、维生素等100多种营养素，具有提高免疫力、促进血管扩张、改善疲劳、美容养颜、保湿等效果。可用酒粕腌渍各种蔬菜、调制甜酒、制作糕点、火锅底汤料等。酒粕中还含有多种游离酸，能够有效阻止酪氨酸酶素的活动，防止黑色素的生成，可用于护肤美容。
现有的酒粕鲐鱼的制备方法，如申请公布号为CN101703275 A的发明专利申请公开的一种“黑米酒糟鱼的制作方法”，依次有以下步骤:取新鲜的鱼去鳞开腹去除内脏，去头去尾，洗净沥干后冰冻，12小时后，取出;盐渍3小时；再将盐渍好的鱼用清水漂洗后日晒风干3-5天;把晒好的鱼切成长条，用乌梅、排草等组成的腌制配料腌渍3天，用蒸汽蒸20分钟，晾凉后放入装有20公斤的酒酿的坛子里糟醉封存7天。该工艺虽然采用了酒糟/酒粕处理鱼肉，但酒酿产品在用盐腌渍风干后使用，仅作为增味剂，并没有发挥出酒酿产品的潜在价值，制备过程仍需要盐渍除菌，并通过盐渍风干提高肉质的弹性和韧性。
发明内容
本发明的目的是提供一种酒粕鲐鱼的制备方法，从根本上解决了上述问题，充分利用酒粕的自身特点，将酒粕用于腌渍发酵过程中，其具有制备工艺简单、产品质量易于控制、避免生成有害人体的组胺类物质、制备过程显著增加了粗蛋白物质的分解、制得产品口味独特营养丰富、处理后产品肉质酥软易于消化等优点。
为实现上述目的，本发明提供了如下技术方案：该酒粕鲐鱼的制备方法，其技术要点是，包括以下步骤：
步骤1）将糯米清洗、除杂、研磨后，得到糯米粉备用；
步骤2）用蛋白胨1.0重量份、牛肉膏0.5重量份、酵母粉0.5重量份、葡萄糖2.0重量份、吐温80.0ml、磷酸氢二钾0.2重量份、乙酸钠0.5重量份、柠檬酸三铵0.2重量份、硫酸镁0.058重量份、硫酸锰0.025重量份、蒸馏水100重量份，调pH6.2～6.4，115℃灭菌20min，得到MRS液体培养基；在MRS液体培养基中加琼脂粉2.0重量份，调pH6.2～6.4，115℃灭菌20min，得到MRS固体培养基；在MRS液体培养基中加8vt%乙醇，得到乙醇MRS液体培养基；
取植物乳杆菌Lactobacillusplantarum在MRS固体培养基上划线，37℃培养24h，挑取单菌落，配制成乳酸菌悬浮液，加入等体积1%硫酸二乙酯，37℃水浴振荡锅中诱变培养20min后，加入lml2%Na2S2O3终止反应；取诱变后的菌液涂布MRS固体培养基上，37℃培养24h，挑取单菌落，加入到乙醇MRS培养基，37℃静置培养24h，得到乙醇耐受乳酸菌；
步骤3）按照糯米粉：蒸馏水重量份配比1：2~4，将糯米粉投入到蒸馏水中，在搅拌下加热至80℃~90℃保持10~20min糊化，自然冷却至60~70℃，得到糯米浆；
步骤4）取酵母菌SaccharomycesSake，按照酵母菌：糯米浆重量份配比0.01~0.05：100，将酵母菌投入到糯米浆中，15℃~25℃发酵120h~140h，得到发酵液；
发酵过程中在发酵罐口处连接一个冷凝器，将发酵产生的二氧化碳气引入冷凝器，用0℃~4℃的冷水冷凝，得到香气回收液；
步骤5）按照重量配比，将天然显齿蛇葡萄芽头干叶1：10~20浸泡于温度为80℃~90℃的蒸馏水中6h~8h后过滤，自然冷却结晶后过滤得到二氢杨梅素，备用；
将香气回收液与发酵液混合，得到混合液，向混合液中加入混合液总量0.05wt%~0.08wt%的二氢杨梅素和混合液总量0.01wt%~0.02wt%的乙醇耐受乳酸菌，得到发酵用酒粕，备用；
步骤6）将新鲜鲐鱼去内脏、去头尾后洗净，沥干水分-20℃冻藏，备用；
步骤7）将冻藏的鲐鱼0℃解冻后按照重量配比1：1~2投入到发酵用酒粕中，5℃~10℃腌渍24h，降温至1~5℃腌渍120h~168h；
步骤8）腌渍完成后取出后，即得成品。
本发明的有益效果：通过糯米酿制发酵液，压榨发酵液得到“酒粕”，直接用酒粕作为加工辅料腌渍鱼类产品，酒粕作为腌渍载体进行低温腌渍，使其对原料鱼片的发酵过程达到最大动能值。酒粕中含有少量乙醇（通常小于8vt%），乙醇只会对杂菌的增殖产生抑制作用，甚至杀死杂菌。而对乙醇耐受的乳酸菌和酵母菌几乎不会产生抑制作用。鲐鱼取出后，无需采用高盐度盐渍除菌步骤，植物源乳酸菌产生的代谢产物降低基质的pH，产生竞争性抑制，减缓腐败菌的增殖，消解腐败菌产生的毒素，同时，酵母菌可在pH4.5~5.0的条件下迅速增殖，乳酸菌将大分子糖原分解成单糖，单糖由酵母菌发酵成乙醇和二氧化碳，乙醇的产生进一步对杂菌产生抑制作用，但不会影响乙醇耐受乳酸菌的增殖与发酵作用。由此产生协同作用，通过酒粕内的酵母菌和植物源乳酸菌即可达到效果，不但省去了食盐腌渍的繁琐步骤缩短了整体的腌渍时间，而且避免由于盐渍过程影响肉质的口感。酒粕发酵在低温条件下进行，不但抑制了杂菌的增殖，而且不影响酵母菌和植物源乳酸菌的增殖发酵，有效降低了组胺类物质的产生。酒粕中含有的酵母菌和植物源乳酸菌及分解酶协同作用下，极大促进了鱼类腌渍过程中粗蛋白的分解成多肽及必须氨基酸，长链脂肪分解成多种有益脂肪酸，糯米由多糖分解成单糖，营养成分由大分子变为易与脂肪酸结合的游离态，使肉质更为酥软，分解出的呈味氨基酸与发酵液中的单糖类物质结合。组氨酸含量并未明显增加，游离态的组氨酸会与单糖类物质结合，避免生成有害人体健康的组胺类物质。同时由于将糯米发酵过程中的气味物质冷凝回流，进一步保留了清酒的香气，增强了呈味效果，使味道变得更加鲜美，鱼肉自身的营养价值（氨基酸、脂肪酸等）更易被人体吸收，产品更加有利于健康。
具体实施方式
以下通过具体实施例详细说明本发明的内容。酒粕鲐鱼通过以下原料制备而成：
鲐鱼肉 3000g；
糯米 1000g；
酵母菌SaccharomycesSake 2g；
乙醇耐受乳酸菌 1.04g；
二氢杨梅素 3g；
蒸馏水 4000g；
制备方法包括以下步骤：
步骤1）将糯米清洗、除杂、研磨后，得到糯米粉备用；
步骤2）用蛋白胨10.0g、牛肉膏5.0g、酵母粉5.0g、葡萄糖20.0g、吐温800.0ml、磷酸氢二钾2.0g、乙酸钠5.0g、柠檬酸三铵2.0g、硫酸镁0. 58g、硫酸锰0.25g、蒸馏水1000g，调pH6.2～6.4，115℃灭菌20min，得到MRS液体培养基；在MRS液体培养基中加琼脂粉20.0g，调pH6.2～6.4，115℃灭菌20min，得到MRS固体培养基；在MRS液体培养基中加8vt%乙醇，得到乙醇MRS液体培养基；
取植物乳杆菌Lactobacillusplantarum在MRS固体培养基上划线，37℃培养24h，挑取单菌落，配制成乳酸菌悬浮液，加入等体积1%硫酸二乙酯，37℃水浴振荡锅中诱变培养20min后，加入lml2%Na2S2O3终止反应；取诱变后的菌液涂布MRS固体培养基上，37℃培养24h，挑取单菌落，加入到乙醇MRS培养基，37℃静置培养24h，得到过量的乙醇耐受乳酸菌；
步骤3）将1000g糯米粉投入到4000g蒸馏水中，在搅拌下加热至80℃~90℃保持10~20min糊化，自然冷却至60~70℃，得到5000g糯米浆；
步骤4）取酵母菌SaccharomycesSake，将2.0g酵母浆料投入到5000g糯米浆中，15℃~25℃发酵120h~140h，得到发酵液约5000g；
发酵过程中在发酵罐口处连接一个冷凝器，将发酵产生的二氧化碳气引入冷凝器，用0℃~4℃的冷水冷凝，得到香气回收液；
步骤5）按照重量配比，将100g天然显齿蛇葡萄芽头干叶1：10~20浸泡于温度为80℃~90℃的1500g蒸馏水（以浸没为宜）中6h~8h后过滤，自然冷却结晶后过滤得到过量的二氢杨梅素，备用；
将香气回收液与发酵液混合，得到混合液（约5000g），向混合液中加入3g二氢杨梅素和1.04g乙醇耐受乳酸菌，得到发酵用酒粕约5000g，备用；
步骤6）将新鲜鲐鱼去内脏、去头尾后洗净，沥干水分-20℃冻藏，备用；
步骤7）将3000g冻藏的鲐鱼0℃解冻后投入到约5000g发酵用酒粕中（以浸没为宜），5℃~10℃腌渍24h，降温至1~5℃腌渍120h~168h；
步骤8）腌渍完成后取出后，即得成品。
鲐鱼加工前后DHA、EPA的含量如下表
| 新鲜鲐鱼 | 酒粕鲐鱼 | |
| DHA（总脂肪酸计） | 8.5wt% | 9.4wt% 3.85g/100g |
| EPA（总脂肪酸计） | 9.8wt% | 10.7wt% 2.38g/100g |
| 粗蛋白 | 17.56wt% | 12.15wt% |
| 赖氨酸 | 91mg/100g | 129mg/100g |
| 组氨酸 | 654mg/100g | 862mg/100g |
上表显示了在脂肪酸试验检测数据中，鱼肉中不饱和脂肪酸含量指标出现增长，以人体必需脂肪酸DHA、EPA作腌渍发酵前后的指标性检测，验证了在腌渍发酵的过程中鱼肉中含有的饱和脂肪酸产生了部分分解，并生成多种不饱和脂肪酸，更加有利于食用者的营养吸收。DHA、EPA检测含量为同类鲐鱼制品的2.5倍。在使用酒粕进行鱼类原料腌渍的过程中，粗蛋白等大分子物质分解，鱼肉中含有的可溶于稀盐溶液的肌浆蛋白及肌原纤维蛋白分解，并产生大量游离的氨基酸与单糖类、脂肪酸结合产生有益健康的益生物质利于人体吸收。
Claims (1)
1.一种酒粕鲐鱼的制备方法，其特征在于，包括以下步骤：
步骤1）将糯米清洗、除杂、研磨后，得到糯米粉备用；
步骤2）用蛋白胨1.0重量份、牛肉膏0.5重量份、酵母粉0.5重量份、葡萄糖2.0重量份、吐温80.0ml、磷酸氢二钾0.2重量份、乙酸钠0.5重量份、柠檬酸三铵0.2重量份、硫酸镁0.058重量份、硫酸锰0.025重量份、蒸馏水100重量份，调pH6.2～6.4，115℃灭菌20min，得到MRS液体培养基；在MRS液体培养基中加琼脂粉2.0重量份，调pH6.2～6.4，115℃灭菌20min，得到MRS固体培养基；在MRS液体培养基中加8vt%乙醇，得到乙醇MRS液体培养基；
取植物乳杆菌Lactobacillusplantarum在MRS固体培养基上划线，37℃培养24h，挑取单菌落，配制成乳酸菌悬浮液，加入等体积1%硫酸二乙酯，37℃水浴振荡锅中诱变培养20min后，加入lml2%Na2S2O3终止反应；取诱变后的菌液涂布MRS固体培养基上，37℃培养24h，挑取单菌落，加入到乙醇MRS培养基，37℃静置培养24h，得到乙醇耐受乳酸菌；
步骤3）按照糯米粉：蒸馏水重量份配比1：2~4，将糯米粉投入到蒸馏水中，在搅拌下加热至80℃~90℃保持10~20min糊化，自然冷却至60~70℃，得到糯米浆；
步骤4）取酵母菌SaccharomycesSake，按照酵母菌：糯米浆重量份配比0.01~0.05：100，将酵母菌投入到糯米浆中，15℃~25℃发酵120h~140h，得到发酵液；
发酵过程中在发酵罐口处连接一个冷凝器，将发酵产生的二氧化碳气引入冷凝器，用0℃~4℃的冷水冷凝，得到香气回收液；
步骤5）按照重量配比，将天然显齿蛇葡萄芽头干叶1：10~20浸泡于温度为80℃~90℃的蒸馏水中6h~8h后过滤，自然冷却结晶后过滤得到二氢杨梅素，备用；
将香气回收液与发酵液混合，得到混合液，向混合液中加入混合液总量0.05wt%~0.08wt%的二氢杨梅素和混合液总量0.01wt%~0.02wt%的乙醇耐受乳酸菌，得到发酵用酒粕，备用；
步骤6）将新鲜鲐鱼去内脏、去头尾后洗净，沥干水分-20℃冻藏，备用；
步骤7）将冻藏的鲐鱼0℃解冻后按照重量配比1：1~2投入到发酵用酒粕中，5℃~10℃腌渍24h，降温至1~5℃腌渍120h~168h；
步骤8）腌渍完成后取出后，即得成品。
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| CN113575880A (zh) * | 2021-08-02 | 2021-11-02 | 王小军 | 一种营养鱼片及其制备方法 |
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