CN108813375A - 一种新型的富硒纳豆豆酱的制作方法 - Google Patents
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Abstract
本发明公开了一种新型的富硒纳豆豆酱的制作方法,方法步骤如下:步骤一:纳豆芽孢杆菌驯化;步骤二:纳豆原种制作;步骤三:纳豆生产种制作;步骤四:富硒纳豆豆酱发酵;步骤五:富硒纳豆豆酱成品调配。本发明突出优点是:采用纳豆芽孢杆菌来发酵由富硒糙米甜酒酿酒糟和富硒大豆制作豆浆后产生的新鲜豆渣混合制备出来的新型纳豆豆酱发酵原料,获得一种全新的豆酱食品,没有传统纳豆的腥味,但却有更高的纳豆激酶含量;依据现代食品工艺科学方法,利用富硒大蒜、富硒辣椒、富硒生姜和适量的试验对纳豆豆酱进行调味和抗菌抗氧化保护,制备新型保健风味食品。
Description
技术领域
本发明属于食品精深加工技术领域,涉及一种利用富硒糙米甜酒酿酒糟和利用富硒大豆制作豆浆的新鲜豆渣混合制备富含纳豆激酶的富硒纳豆豆酱。
背景技术
硒是人体必需的微量矿质元素,为人体提供营养,并具有解毒和抗氧化的功能,是维持生命正常生长代谢的重要元素。硒在人体无法长期贮存,也无法合成,人体必须从膳食中不断获得硒元素来供机体需要。人体摄入硒的量,受其生活中环境因素如土壤、水以及饮食中硒含量等因素的影响。有研究表明,我国居民普遍缺硒,日均硒的摄入量仅为43.3μg,显著低于《中国居民膳食指南》中适宜摄入量的下限50μg/d。人体内缺硒会引发营养不良、克山病、大骨病、肝坏死、胰脏萎缩纤维化、白内障等多种疾病。利用富硒地带的富硒农作物开发富硒的食品是一个行之有效的办法。
富硒稻米中硒主要以富硒蛋白出现,而糙米的糊粉层和胚芽中蛋白含量显著高于大米的胚乳。在利用富硒糙米酿造甜酒酿后,残留的酒糟是一个富含蛋白质的食品原料,因此也是有机硒的重要来源。但是当前酒糟的出路是用作饲料,很多情况下可能被废弃。只有在民间有加工食用酒糟的情况。
利用纳豆菌发酵大豆蛋白,会产生纳豆激酶和维生素K,二者具有神奇的药效,可以治疗三高(高血糖,高血压,高血脂)和溶解血栓的作用,而且还能产生出氨基酸的美味。
豆酱是深受我国人民喜爱的食品,但是其制作方法长期没有创新,例如中国发明专利《一种豆酱的发酵方法CN101579105》选用耐高渗透压的耐盐酵母菌、嗜盐片球菌、植物乳杆菌、干酪乳杆菌、嗜热链球菌、德氏乳杆菌等混合多菌种发酵大豆,为了防止腐败,食盐添加量高达10%。
本发明把利用富硒糙米甜酒酿酒糟和利用富硒大豆制作豆浆的新鲜豆渣混合制备新型纳豆豆酱发酵原料,前者富含蛋白质的特性弥补了后者蛋白质含量较大豆有所下降的问题,利用纳豆芽孢杆菌对混合料进行好氧发酵,最后依据现代食品工艺科学方法,利用富硒大蒜、富硒辣椒、富硒生姜和适量的试验对纳豆豆酱进行调味和抗菌抗氧化保护,科学调配制备富硒富含纳豆激酶的新型豆酱食品。
发明内容
本发明的目的是提供一种新型的富硒纳豆豆酱的制作方法,开发一种以富硒甜酒酿制作剩余的糙米酒糟和利用富硒大豆制作富硒豆浆后残留的新鲜豆渣为原料制备富含纳豆激酶和有机硒的风味豆酱。
本发明是通过如下步骤实现:一种新型的富硒纳豆豆酱的制作方法,其特征在于方法步骤如下:
步骤一:纳豆芽孢杆菌驯化,从权威菌种鉴定与保存机构购买优良的纳豆菌株,经过富硒糙米甜酒酿制备过程残留的新鲜酒糟和富硒大豆豆浆制备过程残留的新鲜豆渣混合物(参考相关专利申请《一种新型的富硒米豆复合饮料的制作方法》)的适应性筛选(将常规的牛肉膏蛋白胨培养基(1l蒸馏水+20g葡萄糖+15g蛋白胨+5g氯化钠+0.5g牛肉膏+20g)中的蛋白胨逐步替换为等量的富硒糙米甜酒酿制备过程残留的新鲜酒糟匀浆、牛肉膏逐步替换为等量的富硒大豆豆浆新鲜制备过程残留的新鲜豆渣匀浆),优选健壮菌株保存,扩培,属于常规的微生物学方法),获得无需外加生物素、纳豆激酶产量高的新型富硒纳豆豆酱纳豆芽孢杆菌菌株作为生产用的母种,长期保存;
步骤二:纳豆原种制作,将新鲜饱满大豆充分洗净后,加入3倍量的水浸泡一夜(8-14h)后,倒掉水放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度,大豆铺设厚度2—6cm,蒸煮用时60—180分钟,冷却到35—45℃;保存的母种先在改进的纳豆杆菌液体培养基(配方:蛋白胨8g,酵母膏7g,NaCl8g,可溶性淀粉17g,蒸馏水1000ml,pH以稀盐酸和稀氢氧化钠溶液调整为7)中活化,摇床震荡培养,当液体菌种活菌数达到10×108时,接种到上述蒸熟冷却的大豆上,接种量为10%,拌匀,盖上双层纱布,在高洁净度的保温室内好氧发酵24—36h,分装到带通气塞的无菌的广口瓶中备用;
步骤三:纳豆生产种制作,将新鲜饱满大豆1份,充分洗净后,加入3倍量的水浸泡一夜后倒掉水;取富硒糙米甜酒酿制作剩余的酒糟1份;以及取富硒大豆豆浆制作残余的新鲜豆渣1份,混合后放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度备用;混合料铺设厚度2—6cm,蒸煮用时60—180分钟,冷却到35—45℃。分层接种步骤2制备的纳豆芽孢杆菌原种,接种量为20%,在发酵容器的底部,中部和最上层强化接种量。料层总厚度控制在2—6cm范围;
步骤四:富硒纳豆豆酱发酵,取富硒糙米甜酒酿酒糟100 —300份、富硒大豆制作豆浆的新鲜豆渣100 —300份,混合均匀后铺设在底部铺设两层纱布的蒸笼中,料层总厚度控制在2-6cm之间,高温蒸煮60—120分钟后,冷却至不烫手,料温在30—35℃,制成富硒纳豆豆酱发酵原料。再分层接种步骤3制备的纳豆芽孢杆菌生产种,接种量为发酵原料的重量的20%,在发酵容器的底部,中部和最上层强化接种量,料层总厚度控制在2—6cm范围。最后盖上两层纱布,放在35—45℃高洁净度培养室内发酵48—72小时后停止发酵;
步骤五:富硒纳豆豆酱成品调配,取步骤4富硒纳豆豆酱发酵产物100份, 拌入5—15份生姜细沫、5—15份蒜沫、0.5—2.5份食盐、3—6份辣椒粉进行搅拌调味得到富含纳豆激酶的纳豆酱,密封冷藏后熟,形成制成富含纳豆激酶和有机硒纳豆豆酱产品。纳豆豆酱产品在-4℃下保质期30天。为了延长保质期,可以将富含纳豆激酶的纳豆酱分装成不同形状薄饼状,采用低于50℃的温度下进行减压真空干燥,或者冻干干燥,制成富含纳豆激酶和有机硒的休闲食品。
本发明步骤二所述的液体培养基配方蛋白胨8g,酵母膏7g,NaCl8g,可溶性淀粉17g,蒸馏水1000ml,pH以稀盐酸和稀氢氧化钠溶液调整为7。
本发明突出优点是:
(1)、富硒糙米甜酒酿酒糟得到了有效的利用,丰富了有机硒的来源,弥补了富硒大豆制作豆浆的新鲜豆渣中蛋白质含量有所下降的不足,甜酒酿酒糟残留的还原糖也为纳豆芽孢杆菌发酵提供了启动能源。
(2)、采用纳豆芽孢杆菌来发酵由富硒糙米甜酒酿酒糟和富硒大豆制作豆浆后产生的新鲜豆渣混合制备出来的新型纳豆豆酱发酵原料,获得一种全新的豆酱食品,没有传统纳豆的氨味,但确有更高的纳豆激酶含量。
(3)、依据现代食品工艺科学方法,利用富硒大蒜、富硒辣椒、富硒生姜和适量的试验对纳豆豆酱进行调味和抗菌抗氧化保护,制备新型保健风味食品。
具体实施方式
实施例:
实施例一:辣味富硒纳豆豆酱
步骤1纳豆芽孢杆菌驯化,从中国农业微生物菌种保藏管理中心购买ACCC19833的纳豆芽孢杆菌菌株,经过富硒糙米甜酒酿制备过程残留的新鲜酒糟和富硒大豆豆浆制备过程残留的新鲜豆渣混合物(参考相关专利申请《一种新型的富硒米豆复合饮料的制作方法》)的适应性筛选,获得无需外加生物素、纳豆激酶产量高的专用纳豆芽孢杆菌菌株作为生产用的母种,长期保存。
步骤2 纳豆原种种制作,将新鲜饱满大豆充分洗净后,加入3倍量的水浸泡一夜(12h)后,倒掉水放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度,大豆铺设厚度4cm,蒸煮用时80min,冷却到40℃。保存的母种先在改进的纳豆杆菌液体培养基(配方:蛋白胨8g,酵母膏7g,NaCl8g,可溶性淀粉17g,蒸馏水1000ml,pH以稀盐酸和稀氢氧化钠溶液调整为7)中活化,摇床震荡培养,当液体菌种活菌数达到10×108时,接种到上述蒸熟冷却的大豆上,接种量为大豆重量的10%,拌匀,盖上双层纱布,在高洁净度的保温室内好氧发酵24h,分装到带通气塞的无菌的广口瓶中备用。
步骤3 纳豆生产种制作,将新鲜饱满大豆1份,充分洗净后,加入3倍量的水浸泡一夜后倒掉水;取富硒糙米甜酒酿制作剩余的酒糟1份;以及取富硒大豆豆浆制作残余的新鲜豆渣1份,混合后放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度备用;混合料铺设厚度4cm,蒸煮用时80min,冷却到40℃。分层接种步骤2制备的纳豆芽孢杆菌原种,接种量为上述混合料重量的20%,在发酵容器的底部,中部和最上层强化接种量。料层总厚度控制在4cm。
步骤4富硒纳豆豆酱发酵,取富硒糙米甜酒酿制作残余的新鲜酒糟200份、富硒大豆制作豆浆的残余的新鲜豆渣200份,混合均匀后铺设在底部铺设两层纱布的蒸笼中,料层总厚度控制在4cm之间,高温蒸煮80min后,冷却至不烫手,料温在35℃,制成富硒纳豆豆酱发酵原料。再分层接种步骤3制备的纳豆芽孢杆菌生产种,接种量为发酵原料的重量的20%,在发酵容器的底部,中部和最上层强化接种量,料层总厚度控制在4cm范围。最后盖上两层纱布,放在40±5℃高洁净度培养室内发酵60h后停止发酵,送入下一工序。
步骤5富硒纳豆豆酱成品调配,取步骤4富硒纳豆豆酱发酵产物100份, 拌入10份生姜细沫、8份蒜沫、2份食盐、6份辣椒粉进行搅拌调味得到富含纳豆激酶的纳豆酱,密封冷藏后熟,形成制成富含纳豆激酶和有机硒纳豆豆酱产品。纳豆豆酱产品在-4℃下保质期30天。为了延长保质期,可以将富含纳豆激酶的纳豆酱分装成不同形状薄饼状,采用低于50℃的温度下进行减压真空干燥,或者冻干干燥,制成富含纳豆激酶和有机硒的休闲食品。
实施例二:蒜香味富硒纳豆豆酱
步骤1 纳豆芽孢杆菌驯化,从中国工业微生物菌种保藏管理中心购买10012号枯草芽孢杆菌菌株,经过富硒糙米甜酒酿制备过程残留的新鲜酒糟和富硒大豆豆浆制备过程残留的新鲜豆渣混合物(参考相关专利申请《一种新型的富硒米豆复合饮料的制作方法》)的适应性筛选,获得无需外加生物素、纳豆激酶产量高的定向选育株系作为纳豆生产的母种,长期保存。
步骤2纳豆原种种制作,将新鲜饱满大豆充分洗净后,加入3倍量的水浸泡一夜后,倒掉水放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度,大豆铺设厚度5cm,蒸煮用时75分钟,冷却到35℃。保存的母种先在改良的纳豆杆菌液体培养基中活化,摇床震荡培养,液体培养基配方蛋白胨8g,酵母膏7g,NaCl8g,可溶性淀粉17g,蒸馏水1000ml,pH以稀盐酸和稀氢氧化钠溶液调整为7。当液体菌种活菌数达到10×108时,接种到上述蒸熟冷却的大豆上,接种量为大豆重量的10%,拌匀,盖上双层纱布,在高洁净度的保温室内好氧发酵24h,分装到带通气塞的无菌的广口瓶中备用。
步骤3纳豆生产种制作,将新鲜饱满大豆1份,充分洗净后,加入3倍量的水浸泡一夜后倒掉水;取富硒糙米甜酒酿制作剩余的酒糟1份;以及取富硒大豆豆浆制作残余的新鲜豆渣1份,混合后放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度备用;混合料铺设厚度5cm,蒸煮用时75分钟,冷却到35℃。分层接种步骤2制备的纳豆芽孢杆菌原种,接种量为上述混合料重量的20%,在发酵容器的底部,中部和最上层强化接种量。料层总厚度控制在5cm。
步骤4富硒纳豆豆酱发酵,取富硒糙米甜酒酿制作残余的新鲜酒糟150份、富硒大豆制作豆浆残余的新鲜豆渣200份,混合均匀后铺设在底部铺设两层纱布的蒸笼中,料层总厚度控制在5cm之间,高温蒸煮75min后,冷却至不烫手,料温在35℃,制成富硒纳豆豆酱发酵原料。再分层接种步骤3制备的纳豆芽孢杆菌生产种,接种量为发酵原料的重量的20%,在发酵容器的底部,中部和最上层强化接种量,料层总厚度控制在4cm范围。最后盖上两层纱布,放在35±5℃高洁净度培养室内发酵72h后停止发酵,送入下一工序。
步骤5富硒纳豆豆酱成品调配,取步骤4富硒纳豆豆酱发酵产物100份, 拌入15份生姜细沫、15份蒜沫、2.5份食盐、2份辣椒粉进行搅拌调味得到富含纳豆激酶的纳豆酱,密封冷藏后熟,形成制成富含纳豆激酶和有机硒纳豆豆酱产品。纳豆豆酱产品在-4℃下保质期30天。为了延长保质期,可以将富含纳豆激酶的纳豆酱分装成不同形状薄饼状,采用低于50℃的温度下进行减压真空干燥,或者冻干干燥,制成富含纳豆激酶和有机硒的休闲食品。
Claims (2)
1.一种新型的富硒纳豆豆酱的制作方法,其特征在于方法步骤如下:
步骤一:纳豆芽孢杆菌驯化,从权威菌种鉴定与保存机构购买优良的纳豆菌株,经过富硒糙米甜酒酿制备过程残留的新鲜酒糟和富硒大豆豆浆制备过程残留的新鲜豆渣混合物的适应性筛选,获得无需外加生物素、纳豆激酶产量高的新型富硒纳豆豆酱纳豆芽孢杆菌菌株作为生产用的母种,长期保存;
步骤二:纳豆原种制作,将新鲜饱满大豆充分洗净后,加入3倍量的水浸泡8—14h后,倒掉水放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度,大豆铺设厚度2—6cm,蒸煮用时60—180分钟,冷却到35—45℃;保存的母种先在改进的纳豆杆菌液体培养基中活化,摇床震荡培养,当液体菌种活菌数达到10×108时,接种到上述蒸熟冷却的大豆上,接种量为10%,拌匀,盖上双层纱布,在高洁净度的保温室内好氧发酵24—36h,分装到带通气塞的无菌的广口瓶中备用;
步骤三:纳豆生产种制作,将新鲜饱满大豆1份,充分洗净后,加入3倍量的水浸泡一夜后倒掉水;取富硒糙米甜酒酿制作剩余的酒糟1份;以及取富硒大豆豆浆制作残余的新鲜豆渣1份,混合后放进底部铺设双层纱布的蒸笼内蒸到大豆用手捏碎的程度备用;混合料铺设厚度2—6cm,蒸煮用时60—180分钟,冷却到35—45℃;分层接种步骤二制备的纳豆芽孢杆菌原种,接种量为20%,在发酵容器的底部,中部和最上层强化接种量;料层总厚度控制在2—6cm范围;
步骤四:富硒纳豆豆酱发酵,取富硒糙米甜酒酿酒糟100—300份、富硒大豆制作豆浆的新鲜豆渣100—300份,混合均匀后铺设在底部铺设两层纱布的蒸笼中,料层总厚度控制在2-6cm之间,高温蒸煮60—120分钟后,冷却至不烫手,料温在30—35℃,制成富硒纳豆豆酱发酵原料;再分层接种步骤三制备的纳豆芽孢杆菌生产种,接种量为发酵原料的重量的20%,在发酵容器的底部,中部和最上层强化接种量,料层总厚度控制在2—6cm范围;最后盖上两层纱布,放在35—45℃高洁净度培养室内发酵48—72小时后停止发酵;
步骤五:富硒纳豆豆酱成品调配,取步骤四富硒纳豆豆酱发酵产物100份, 拌入5—15份生姜细沫、5—15份蒜沫、0.5—2.5份食盐、3—6份辣椒粉进行搅拌调味得到富含纳豆激酶的纳豆酱,密封冷藏后熟,形成制成富含纳豆激酶和有机硒纳豆豆酱产品;纳豆豆酱产品在-4℃下保质期30天;为了延长保质期,可以将富含纳豆激酶的纳豆酱分装成不同形状薄饼状,采用低于50℃的温度下进行减压真空干燥,或者冻干干燥,制成富含纳豆激酶和有机硒的休闲食品。
2.根据权利要求1所述的一种新型的富硒纳豆豆酱的制作方法,其特征在于:步骤二所述的改良的纳豆杆菌液体培养基配方为蛋白胨8g,酵母膏7g,NaCl8g,可溶性淀粉17g,蒸馏水1000ml,pH以稀盐酸和稀氢氧化钠溶液调整为7。
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CN115851544A (zh) * | 2022-12-16 | 2023-03-28 | 陕西省微生物研究所 | 一种枯草芽孢杆菌及其制作富硒纳豆的方法 |
CN115851544B (zh) * | 2022-12-16 | 2024-02-09 | 陕西省微生物研究所 | 一种枯草芽孢杆菌及其制作富硒纳豆的方法 |
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