CN108685027B - 一种低AGEs豆瓣酱的制备方法 - Google Patents
一种低AGEs豆瓣酱的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种低AGEs豆瓣酱的制备方法,具体操作步骤如下:选取优质大豆洗净浸泡、发胀后滤水再加入葡萄籽原花青素溶液蒸煮,冷却后与面粉混匀发酵,然后加入盐和水以及葡萄籽原花青素溶液和乳酸菌,最终使豆瓣酱形成适宜的颜色与风味。本发明在豆瓣酱制作过程中加入葡萄籽原花青素和乳酸菌,能减少其晚期糖基化终产物的生成,乳酸菌使原花青素分解进一步增强抗氧化性。本发明工艺简单、生产成本低,豆瓣酱营养价值高,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豆瓣酱中晚期糖基化终末产物的低AGEs豆瓣酱的制备方法。
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。
豆瓣酱是是一种调味品,主要材料有蚕豆、黄豆等,辅料有辣椒、香油、食盐等。豆瓣酱属于发酵红褐色调味料。根据消费者的习惯不同,在生产豆瓣酱中配制了香油、豆油、味精、辣椒等原料,而增加了豆瓣酱的品种,深受人们喜爱。豆瓣酱含有丰富的蛋白质、脂肪和碳水化合物,制作的加热过程中会产生大量AGEs,降低了豆瓣酱的营养和安全性,因此需要研究出有效减少豆瓣酱中AGEs含量的方法。
原花青素,简称OPC,是一种有着特殊分子结构的生物类黄酮,是目前国际上公认的清除人体内自由基有效的天然抗氧化剂。葡萄籽原花青素(grape seedproanthocyanidin extracts,GSPE)是从葡萄籽中提取的多酚类混合物,其原花青素含量超过95%。研究表明GSPE控制血糖可以抑制蛋白非酶糖基化,降低AGEs水平,但由于GSPE对血糖的影响较小,所以GSPE通过其他方式抑制AGEs的形成。AGEs形成与自由基形成密切相关,抑制自由基能减少AGEs的生成。GSPE能够在体内捕获自由基并抑制自由基的产生,从而抑制高糖介导的蛋白糖基化和糖自身氧化,这是GSPE抑制糖尿病大鼠体内AGEs生成的重要机制之一。
研究人员希望通过向豆瓣酱的制备原料中混入原花青素以期达到减少豆瓣酱中AGEs含量的目的,但实验中发现,在原花青素添加量较高的情况下,制得的豆瓣酱中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豆瓣酱的制备方法。
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豆瓣酱的制备方法。
本发明低AGEs豆瓣酱的制备方法,具体步骤为:
(1)配制0.05-0.5mg/ml的葡萄籽原花青素溶液;
(2)将大豆除杂、洗净、浸泡发胀后捞出滤水;
(3)向步骤(2)得到的大豆中加入葡萄籽原花青素溶液,放入锅中蒸煮后焖制得到黄褐色糜糊状的大豆糊,大豆与葡萄籽原花青素溶液的质量比为1:1;
(4)使大豆糊冷却至室温,加入面粉混匀后进行发酵得到发酵大豆糊,大豆糊与面粉质量比为4:0.5-1.5;
(5)将发酵大豆糊捣成小块装进缸中,加入发酵大豆糊质量20-30%的盐和80-90%的水,再加入发酵大豆糊质量40-50%的葡萄籽原花青素溶液和0.1-0.2%乳酸菌种子,搅拌均匀后24-30℃放置10-15天即得。
所述步骤(2)中,大豆的浸泡时间为8-10小时。
所述步骤(3)中,所述蒸煮时间为2-3小时,焖制时间为6-8小时。
所述步骤(4)中发酵时间为7-10天,发酵温度为30-36℃。
所述乳酸菌种子可以使用常用市购的乳酸菌,优选菌株保藏编号:CICC21790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,发明人对豆瓣酱的制备过程进行了深入研究,发现,豆瓣酱涉及发酵工艺,如果仅原料中加入葡萄籽原花青素,由于发酵过程中微生物的代谢作用会抑制GSPE(葡萄籽原花青素)作用的发挥,没有达到有效降低豆瓣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葡萄籽原花青素:第一次在直接与大豆原料混合再进行蒸煮和焖制,发酵前加入葡萄籽原花青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大豆糊中再次添加葡萄籽原花青素,此时加入可以对损失的原花青素做一定的补充,避开发酵对葡萄籽原花青素的影响,从而增加抗氧化性;
(2)在第二次加入葡萄籽原花青素时,同步加入了乳酸菌种子:研究发现,乳酸菌能使原花青素充分分解,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,还能减少葡萄籽原花青素的总添加量,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,得到的豆瓣酱营养价值更高,色泽、滋味、香气也进一步提升。
本发明工艺简单,通过对葡萄籽原花青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,葡萄籽原花青素粉末购自上海源叶生物科技有限公司,葡萄籽原花青素粉末加水混匀后得到葡萄籽原花青素溶液。
实施例1
制备低AGEs豆瓣酱的具体操作步骤如下:
(1)配制0.05mg/ml的葡萄籽原花青素溶液;
(2)选取优质大豆100g,剔除大豆中的杂质,用水洗净后浸泡8小时,大豆发胀且皱纹消失后捞出滤水;
(3)向步骤(2)中加入100g的步骤(2)配制的葡萄籽原花青素溶液,放入锅中蒸煮2小时,待煮烂后再焖6小时得到黄褐色糜糊状的大豆糊;
(4)将大豆糊冷却至室温,加入面粉50g混匀,用干净的布盖上,30℃下发酵7天,大豆糊表面长出一层黄绿色的毛时得到发酵大豆糊;
(5)将发酵大豆糊捣成小块,装进缸中加入盐40g和水160g,同时加入80g的葡萄籽原花青素溶液和0.2g的乳酸菌种子(市购),搅拌均匀后24℃放置10天,待豆瓣酱呈微红色,散发香味时即得。
实施例2
制备低AGEs豆瓣酱的具体操作步骤如下:
(1)配制0.5mg/ml的葡萄籽原花青素溶液;
(2)选取优质大豆100g,剔除大豆中的杂质,用水洗净后浸泡10小时,大豆发胀且皱纹消失后捞出滤水;
(3)向步骤(2)中加入100g的步骤(2)配制的葡萄籽原花青素溶液,放入锅中蒸煮3小时,待煮烂后再焖8小时得到黄褐色糜糊状的大豆糊;
(4)将大豆糊冷却至室温,加入面粉50g混匀,用干净的布盖上,36℃下发酵10天,大豆糊表面长出一层黄绿色的毛时得到发酵大豆糊;
(5)将发酵大豆糊捣成小块,装进缸中加入盐60g和水180g,同时加入100g的葡萄籽原花青素溶液和0.4g的乳酸菌种子(菌株保藏编号:CICC 21790),搅拌均匀后30℃放置15天,待豆瓣酱呈微红色,散发香味时即得。
实施例3
制备低AGEs豆瓣酱的具体操作步骤如下:
(1)配制0.3mg/ml的葡萄籽原花青素溶液;
(2)选取优质大豆100g,剔除大豆中的杂质,用水洗净后浸泡9小时,大豆发胀且皱纹消失后捞出滤水;
(3)向步骤(2)中加入100g的步骤(2)配制的葡萄籽原花青素溶液,放入锅中蒸煮2.5小时,待煮烂后再焖7小时得到黄褐色糜糊状的大豆糊;
(4)将大豆糊冷却至室温,加入面粉50g混匀,用干净的布盖上,33℃下发酵9天,大豆糊表面长出一层黄绿色的毛时得到发酵大豆糊;
(5)将发酵大豆糊捣成小块,装进缸中加入盐50g和水170g,同时加入90g的葡萄籽原花青素溶液和0.3g的乳酸菌种子(菌株保藏编号:CICC 21790),搅拌均匀后27℃放置13天,待豆瓣酱呈微红色,散发香味时即得。
实施例4
制备低AGEs豆瓣酱的具体操作步骤如下:
(1)配制0.05mg/ml的葡萄籽原花青素溶液;
(2)选取优质大豆100g,剔除大豆中的杂质,用水洗净后浸泡10小时,大豆发胀且皱纹消失后捞出滤水;
(3)向步骤(2)中加入100g的步骤(2)配制的葡萄籽原花青素溶液,放入锅中蒸煮3小时,待煮烂后再焖8小时得到黄褐色糜糊状的大豆糊;
(4)将大豆糊冷却至室温,加入面粉50g混匀,用干净的布盖上,36℃下发酵10天,大豆糊表面长出一层黄绿色的毛时得到发酵大豆糊;
(5)将发酵大豆糊捣成小块,装进缸中加入盐60g和水180g,同时加入100g的葡萄籽原花青素溶液和0.4g的乳酸菌种子(菌株保藏编号:CICC 21790),搅拌均匀后30℃放置15天,待豆瓣酱呈微红色,散发香味时即得。
实施例5
制备低AGEs豆瓣酱的具体操作步骤如下:
(1)配制0.5mg/ml的葡萄籽原花青素溶液;
(2)选取优质大豆100g,剔除大豆中的杂质,用水洗净后浸泡8小时,大豆发胀且皱纹消失后捞出滤水;
(3)向步骤(2)中加入100g的步骤(2)配制的葡萄籽原花青素溶液,放入锅中蒸煮2小时,待煮烂后再焖6小时得到黄褐色糜糊状的大豆糊;
(4)将大豆糊冷却至室温,加入面粉50g混匀,用干净的布盖上,30℃下发酵7天,大豆糊表面长出一层黄绿色的毛时得到发酵大豆糊;
(5)将发酵大豆糊捣成小块,装进缸中加入盐40g和水160g,同时加入80g的葡萄籽原花青素溶液和0.2g的乳酸菌种子(菌株保藏编号:CICC 21790),搅拌均匀后24℃放置10天,待豆瓣酱呈微红色,散发香味时即得。
对比例1
除在步骤(3)和步骤(5)中均不加入葡萄籽原花青素溶液和乳酸菌种子外,其余同实施例1。
对比例2
除在步骤(5)中不加入葡萄籽原花青素溶液和乳酸菌种子外,其余同实施例1。
对比例3
除在步骤(5)中不加入乳酸菌种子外,其余同实施例1。
对制备的豆瓣酱进行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 | 9.3 | 9.6 | 9.4 | 9.5 | 9.4 | 9.1 | 9.2 | 9.4 |
滋味 | 9.5 | 9.6 | 9.5 | 9.6 | 9.5 | 8.6 | 8.7 | 8.9 |
香气 | 9.4 | 9.5 | 9.5 | 9.5 | 9.4 | 8.8 | 8.9 | 9.1 |
AGEs含量(μg/kg) | 0.91 | 0.62 | 0.78 | 0.87 | 0.68 | 40.25 | 33.84 | 24.53 |
由上表中可以看出,对比例1不添加葡萄籽原花青素和乳酸菌的豆瓣酱中AGEs含量高达40.25μg/kg,而对比例2发酵前添加葡萄籽原花青素的豆瓣酱中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葡萄籽原花青素的方案中,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,添加了葡萄籽原花青素和乳酸菌的实施例1-5更优于对比例1-3。
Claims (5)
1.一种低AGEs豆瓣酱的制备方法,其特征在于:包括以下步骤:
(1)配制0.05-0.5mg/ml的葡萄籽原花青素溶液;
(2)将大豆除杂、洗净、浸泡发胀后捞出滤水;
(3)向步骤(2)得到的大豆中加入葡萄籽原花青素溶液,放入锅中蒸煮后焖制得到黄褐色糜糊状的大豆糊,大豆与葡萄籽原花青素溶液的质量比为1:1;
(4)使大豆糊冷却至室温,加入面粉混匀后进行发酵得到发酵大豆糊,大豆糊与面粉质量比为4:0.5-1.5;
(5)将发酵大豆糊捣成小块装进缸中,加入发酵大豆糊质量20-30%的盐和80-90%的水,再加入发酵大豆糊质量40-50%的葡萄籽原花青素溶液和0.1-0.2%乳酸菌种子,搅拌均匀后24-30℃放置10-15天即得。
2.根据权利要求1所述的一种低AGEs豆瓣酱的制备方法,其特征在于:所述步骤(2)中,大豆的浸泡时间为8-10小时。
3.根据权利要求1所述的一种低AGEs豆瓣酱的制备方法,其特征在于:所述步骤(3)中,所述蒸煮时间为2-3小时,焖制时间为6-8小时。
4.根据权利要求1所述的一种低AGEs豆瓣酱的制备方法,其特征在于:所述步骤(4)中发酵时间为7-10天,发酵温度为30-36℃。
5.根据权利要求1-4任一项所述的一种低AGEs豆瓣酱的制备方法,其特征在于:所述乳酸菌种子的菌株保藏编号:CICC 21790,保藏中心为:中国工业微生物菌种保藏管理中心。
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