CN108651854A - 一种低AGEs黄豆酱的制备方法 - Google Patents
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Abstract
本发明涉及一种低AGEs黄豆酱的制备方法,具体操作步骤如下:选取优质黄豆浸泡,发胀后加入儿茶素粉末蒸煮。黄豆冷却后与面粉混匀发酵,晒干后加入食盐,生姜,小茴香,橘皮,儿茶素粉末和乳酸菌混匀、翻缸。放入酱坯后封口,经过日晒后得到成品。本发明在黄豆酱制作过程中加入儿茶素,儿茶素是天然的抗氧化剂,能减少其晚期糖基化终末产物的生成,乳酸菌使儿茶素分解进一步增强抗氧化性。本发明工艺简单、生产成本低,黄豆酱营养价值高,色泽、滋味、香气好,大幅减少AGEs含量。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种能降低黄豆酱中晚期糖基化终末产物的低AGEs黄豆酱的制备方法。
背景技术
晚期糖基化终末产物(advanced glycation end products,AGEs)是一组在蛋白质、脂肪酸或核酸的氨基基团与还原糖的醛基之间发生非酶性糖基化反应(又称Maillard反应)所形成的一系列具有高度活性终产物的总称,其结构具有高度异质性。AGEs在体内的积聚引发糖尿病的各种并发症。
黄豆酱是我国传统的发酵调味品,是以大豆和面粉为主要原料,经自然发酵酿制而成的半流动态调味品。黄豆酱的发酵过程主要是利用微生物混合发酵产生的复合酶系,将原料中的蛋白质、脂肪、淀粉等分解成多肽、氨基酸、脂肪酸和糖等多种物质,在后熟期间再经过一系列复杂的发酵代谢反应,最终得到风味独特、营养丰富的佐餐佳品,深受人们的喜爱。但是黄豆酱在制作过程中产生了大量AGEs,降低了黄豆酱的营养和安全性,因此需要研究出有效减少黄豆酱中AGEs含量的方法。
天然活性化合物,如多酚,因其对机体健康有益,而备受关注。从莲子中提取的原花青素,经检测其主要成分为儿茶素类及其没食子酸酯,研究证实,莲子原花青素能抑制高脂饮食大鼠肝脏中的AGEs、RAGE及NF-κB等炎症因子的表达水平。丁香提取物的主要成分也是儿茶素类及其没食子酸酯,可以抑制AGEs的形成及蛋白质糖基化,为治疗糖尿病并发症提供了可能性。(-)-表儿茶素能抑制大鼠视网膜中AGEs的积累,可能会成为治疗糖尿病视网膜病变的有效药物。(+)-儿茶素处理糖尿病小鼠16周,可有效捕获MGO,抑制AGEs的形成,降低促炎因子的水平,从而起到改善糖尿病小鼠肾功能不全的作用。
研究人员希望通过向黄豆酱的制备原料中混入儿茶素以期达到减少黄豆酱中AGEs含量的目的,但实验中发现,在儿茶素添加量较高的情况下,制得的黄豆酱中AGEs含量下降程度仍然有限,并不能达到期望中的程度。因此,人们希望能够获得一种更好的低AGEs黄豆酱的制备方法。
发明内容
本发明的目的是解决上述技术问题,提供一种工艺简单、生产成本低、营养价值高,色泽、滋味、香气好、大幅减少AGEs含量的低AGEs黄豆酱的制备方法。
本发明低AGEs黄豆酱的制备方法,具体步骤为:
(1)选取优质黄豆100g,清除杂质后用清水浸泡发胀,加入0.05-0.1g儿茶素粉末,蒸煮至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成3-5cm厚,每天翻动一次,发酵到深黄色的菌长出,放到室外晒干即为酱瑛;
(3)将酱瑛放入缸内,加食盐25-30g,生姜2-3g,小茴香1-2g,橘皮1-2g,儿茶素粉末0.01-0.03g和0.01-0.03g乳酸菌种子并翻拌均匀,第二天开始进行翻缸,定期搅动得到酱坯;
(4)缸内放入酱坯,密封后日晒即为成品。
所述步骤(1)中黄豆浸泡时间为6-8小时,蒸煮时间为2-4小时。
所述步骤(2)中发酵温度为25-30℃,发酵时间为3-5天,日晒时间为1-3天。
所述步骤(3)中翻缸温度为20-24℃,翻缸时间为8-10天。
所述步骤(4)中日晒时间为40-50天。
所述乳酸菌种子可以市购,优选菌株保藏编号:CICC 21792的乳酸菌种子,保藏中心为:中国工业微生物菌种保藏管理中心。
针对背景技术中存在的问题,发明人对黄豆酱的制备过程进行了深入研究发现,黄豆酱制备过程中涉及发酵工艺,如果仅在原料中加入儿茶素,由于发酵过程中微生物的代谢作用会抑制儿茶素作用的发挥,没有达到有效降低黄豆酱中晚期糖基化终末产物的目的,因此发明人作出如下改进:
(1)在发酵前后分两次添加儿茶素:第一次在直接与黄豆原料混合再进行蒸煮,发酵前加入儿茶素的目的是初步去除原料的氧化性物质;第二次则向发酵后的酱瑛中再次添加儿茶素,此时加入可以对损失的儿茶素做一定的补充,避开发酵对儿茶素的影响,从而增加抗氧化性;
(2)在第二次加入儿茶素时,同步加入了乳酸菌种子:研究发现,乳酸菌能使儿茶素充分分解,大幅增强抗氧化性,进一步降低晚期糖基化终末产物的产生,由于乳酸菌种子的加入不仅能提高抗氧化性能,还能减少儿茶素的总添加量,降低生产成本,并且乳酸菌种子的添加,还能产生乳酸等风味物质,得到的黄豆酱营养价值更高,色泽、滋味、香气也进一步提升。
本发明工艺简单,通过对儿茶素添加时机和添加量的控制,并复配乳酸菌种子,可以大幅减少AGEs含量、降低生产成本、提高产品的营养价值,在色泽、滋味、香气也有优异表现。
具体实施方式
下述实施例中,儿茶素粉末购自Sigma-Aldrich公司。
实施例1
制备低AGEs黄豆酱的具体操作步骤如下:
(1)选取优质黄豆100g,清除杂质后用清水浸泡6h发胀,加入0.05g儿茶素粉末,蒸煮2小时至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成3cm厚,25℃下每天翻动一次,以后发酵3天即可长出深黄色的菌,放到室外日晒1天即为酱瑛;
(3)将酱瑛放入缸内,加食盐25g,生姜2g,小茴香1g,橘皮1g,儿茶素粉末0.01g和0.01g的乳酸菌种子(市购)并翻拌均匀,第二天20℃下进行翻缸,以后间隔一天搅动一次,持续8天;
(4)缸内放入酱坯,密封后日晒40天即为成品。
实施例2
制备低AGEs黄豆酱的具体操作步骤如下:
(1)选取优质黄豆100g,清除杂质后用清水浸泡8h发胀,加入0.1g儿茶素粉末,蒸煮3小时至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成5cm厚,30℃下每天翻动一次,以后发酵5天即可长出深黄色的菌,放到室外日晒3天即为酱瑛;
(3)将酱瑛放入缸内,加食盐30g,生姜3g,小茴香2g,橘皮2g,儿茶素粉末0.03g和0.03g的乳酸菌种子(菌株保藏编号:CICC 21792)并翻拌均匀,第二天24℃下进行翻缸,以后间隔一天搅动一次,持续10天;
(4)缸内放入酱坯,密封后日晒50天即为成品。
实施例3
制备低AGEs黄豆酱的具体操作步骤如下:
(1)选取优质黄豆100g,清除杂质后用清水浸泡7h发胀,加入0.08g儿茶素粉末,蒸煮2.5小时至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成4cm厚,28℃下每天翻动一次,以后发酵4天即可长出深黄色的菌,放到室外日晒2天即为酱瑛;
(3)将酱瑛放入缸内,加食盐28g,生姜2.5g,小茴香1.5g,橘皮1.5g,儿茶素粉末0.02g和0.02g的乳酸菌种子(菌株保藏编号:CICC 21792)并翻拌均匀,第二天22℃进行翻缸,以后间隔一天搅动一次,持续9天;
(4)缸内放入酱坯,密封后日晒45天即为成品。
实施例4
制备低AGEs黄豆酱的具体操作步骤如下:
(1)选取优质黄豆100g,清除杂质后用清水浸泡8h发胀,加入0.05g儿茶素粉末,蒸煮3小时至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成5cm厚,30℃下每天翻动一次,以后发酵5天即可长出深黄色的菌,放到室外日晒3天即为酱瑛;
(3)将酱瑛放入缸内,加食盐30g,生姜3g,小茴香2g,橘皮2g,儿茶素粉末0.03g和0.03g的乳酸菌种子(菌株保藏编号:CICC 21792)并翻拌均匀,第二天24℃下进行翻缸,以后间隔一天搅动一次,持续10天;
(4)缸内放入酱坯,密封后日晒50天即为成品。
实施例5
制备低AGEs黄豆酱的具体操作步骤如下:
(1)选取优质黄豆100g,清除杂质后用清水浸泡6h发胀,加入0.1g儿茶素粉末,蒸煮2小时至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成3cm厚,25℃下每天翻动一次,以后发酵3天即可长出深黄色的菌,放到室外日晒1天即为酱瑛;
(3)将酱瑛放入缸内,加食盐25g,生姜2g,小茴香1g,橘皮1g,儿茶素粉末0.01g和0.01g的乳酸菌种子(菌株保藏编号:CICC 21792)并翻拌均匀,第二天20℃下进行翻缸,以后间隔一天搅动一次,持续8天;
(4)缸内放入酱坯,密封后日晒40天即为成品。
对比例1
除在步骤(1)和步骤(3)中均不加入儿茶素粉末和乳酸菌种子外,其余同
实施例1。
对比例2
除在步骤(3)中不加入儿茶素粉末和乳酸菌种子外,其余同实施例1。
对比例3
除在步骤(3)中不加入乳酸菌种子外,其余同实施例1。
对制备的黄豆酱进行AGEs含量检测和感官评价,结果见表1:
表1
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 对比例1 | 对比例2 | 对比例3 | |
色泽 | 9.2 | 9.4 | 9.3 | 9.3 | 9.2 | 8.8 | 8.9 | 9.0 |
滋味 | 9.3 | 9.4 | 9.3 | 9.3 | 9.3 | 8.4 | 8.5 | 8.5 |
香气 | 9.3 | 9.5 | 9.4 | 9.4 | 9.4 | 8.6 | 8.7 | 8.8 |
AGEs含量(μg/kg) | 1.27 | 0.85 | 1.03 | 0.98 | 1.16 | 45.67 | 34.89 | 25.24 |
由上表中可以看出,对比例1不添加儿茶素和乳酸菌的黄豆酱中AGEs含量高达45.67μg/kg,而对比例2发酵前添加儿茶素的黄豆酱中AGEs含量虽有一定程度的下降,但并不显著;对比例3中在发酵后再次加入儿茶素的方案中,较对比例2中AGEs含量有了一定程度的下降,但仍然不及本发明实施例1-5中AGEs含量下降明显,效果显著。
综合各项评价,添加了儿茶素和乳酸菌的实施例1-5更优于对比例1-3。
Claims (6)
1.一种低AGEs黄豆酱的制备方法,其特征在于:包括以下步骤:
(1)选取黄豆100g,清除杂质后用清水浸泡发胀,加入0.05-0.1g儿茶素粉末,蒸煮至糊状得豆料;
(2)将豆料倒在席上,与面粉80g相混拌匀,铺成3-5cm厚,每天翻动一次,发酵到深黄色的菌长出,放到室外晒干即为酱瑛;
(3)将酱瑛放入缸内,加食盐25-30g,生姜2-3g,小茴香1-2g,橘皮1-2g,儿茶素粉末0.01-0.03g和0.01-0.03g乳酸菌种子并翻拌均匀,第二天开始进行翻缸,定期搅动得到酱坯;
(4)缸内放入酱坯,密封后日晒即为成品。
2.根据权利要求1所述的一种低AGEs黄豆酱的制备方法,其特征在于:所述步骤(1)中黄豆浸泡时间为6-8小时,蒸煮时间为2-4小时。
3.根据权利要求1所述的一种低AGEs黄豆酱的制备方法,其特征在于:所述步骤(2)中发酵温度为25-30℃,发酵时间为3-5天,日晒时间为1-3天。
4.根据权利要求1所述的一种低AGEs黄豆酱的制备方法,其特征在于:所述步骤(3)中翻缸温度为20-24℃,翻缸时间为8-10天。
5.根据权利要求1所述的一种低AGEs黄豆酱的制备方法,其特征在于:所述步骤(4)中日晒时间为40-50天。
6.根据权利要求1-5任一项所述的一种低AGEs黄豆酱的制备方法,其特征在于:所述乳酸菌种子的菌株保藏编号:CICC 21792,保藏中心为:中国工业微生物菌种保藏管理中心。
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