CN108968022A - 一种微辣富硒辣椒洋葱酱的制备方法 - Google Patents
一种微辣富硒辣椒洋葱酱的制备方法 Download PDFInfo
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Abstract
本发明公开了一种微辣富硒辣椒洋葱酱的制备方法，方法步骤如下：乳酸杆菌生产种制备；纳豆杆菌生产中制备；富硒甜椒乳酸菌发酵；富硒洋葱沫制备；富硒黑芝麻糊制备；富硒黑豆纳豆制备；微辣富硒辣椒洋葱酱调配，在无菌车间内，将乳酸菌发酵的富硒甜椒和富硒洋葱沫混合均匀，放置在150ml玻璃瓶的下部，以富硒黑芝麻糊覆盖表面，最后加入富硒黑豆纳豆覆盖最上部；装至9层满，密封，贴标代售。本发明的主要优点：利用富硒植物如辣椒、洋葱、套袋紫葡萄、黑芝麻、富硒黑豆中本身含有的天然有机硒作为硒源，避免了常规富硒食品加工过程中无机硒添加导致的硒吸收利用率低、毒性较大等缺点，天然有机硒吸收利用率高、生物活性强、副作用小。
Description
技术领域
本发明属于农产品精深加工技术领域，具体涉及一种微辣富硒辣椒洋葱酱的制作方法。
背景技术
硒是一种与人生理密切相关的微量元素, 它兼具营养、毒性、解毒三重生物学功能, 被称为“生命保护剂”。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。研究表明我国成人每天适宜的膳食硒摄人量应为50～250微克。但由于人们对补硒认识上存在较大的盲区，所以市场上急需一种安全、有效的补硒食品。我国是一个贫硒大国，但是有许多富硒地带呈现斑点状分布，可以很好地加以利用。例如江西宜春、湖北恩施、安徽石台、广西巴玛等地都是名闻天下的富硒长寿之地。
植物具有富集硒元素的能力，存在于植物中的硒多数以硒代氨基酸，以及硒代蛋白质的形式存在，蛋白质丰富的豆类产品也是重要的有机硒来源；百合科的大蒜、洋葱是富硒能力强的作物，大蒜精油和洋葱精油也是重要的有机硒来源。辣椒酱作为国内最常用的调味品，味道鲜美，营养丰富，富含蛋白质、维生素和辣椒素等物质，具有促进食欲、健脾胃、祛风湿、解热镇痛、降脂减肥和预防癌变等功效。
传统辣椒酱的生产存在许多缺陷,例如：加工方法落后、安全性差：未实行纯种发酵，而是借助高浓度食盐抑制腐败菌，利用植物自生携带的乳酸菌发酵，往往发酵速度慢、杂菌多、盐分高、油脂氧化哈变、产品品质不稳定；对原来缺少选择或组合不合理造成产品功能单一、没有显著的营养保健功能。
本发明针对传统辣椒酱不足，开发一种微辣富硒辣椒洋葱酱。具备质量安全、营养丰富；具备富硒和抗氧化双重功能、风味优美的高档酱料。
发明内容
本发明提供了一种微辣富硒辣椒洋葱酱的制备方法，原料均选用富硒地带出产的富硒甜椒、富硒洋葱、富硒黑芝麻、富硒黑豆、富硒紫葡萄绿色农产品。
本发明是通过如下步骤实现的：一种微辣富硒辣椒洋葱酱的制备方法，其特征在于方法步骤如下：
步骤（1）：乳酸杆菌生产种制备，从中国农业微生物菌种保藏管理中心菌种保藏库购得保加利亚乳杆菌ACCC11057和发酵乳酸杆菌ACCC10637，经转管活化，菌种扩大培养，逐级放大到液体生产种；
步骤（2）：纳豆杆菌生产中制备，从中国国家工业菌种保藏管理中心购得枯草芽孢杆菌CICC 24434，经转管活化，菌种扩大培养，逐级放大到生产种；
步骤（3）：富硒甜椒乳酸菌发酵，富硒甜椒100份，打浆机打成碎末；套袋富硒紫葡萄25~50份，打浆后多层纱布压滤除渣收集葡萄汁；辣椒碎末与葡萄汁混合装备如实现灭菌的陶瓷罐中九成满，接种保加利亚乳杆菌ACCC11057生产中5份、接种发酵乳酸杆菌ACCC106375份，密封，温度28~30℃下培育72h备用；
步骤（4）：富硒洋葱沫制备，富硒洋葱100份除去外皮，以粉碎机打碎摊晾在洁净的瓷盘中，在洁净空气环境中静置3~5h后，加入食盐8~10份拌匀，装入干净容器，备用；
步骤（5）：富硒黑芝麻糊制备，富硒黑芝麻100份文火炒至微香，新鲜含硒机榨菜籽油20~30份混合，石磨得到富硒黑芝麻糊备用；
步骤（6）：富硒黑豆纳豆制备，富硒黑豆100份在温水种浸泡10~12h，脱去红衣，装入底部铺有无菌纱布的竹制蒸笼中，常压蒸煮1~3h，冷却，接种10~15%，拌匀，摊平，覆盖无菌纱布，培养48h，均匀拌入5份食盐；
步骤（7）：微辣富硒辣椒洋葱酱调配，在无菌车间内，将步骤3乳酸菌发酵的富硒甜椒4~6份和步骤4富硒洋葱沫2~3份混合均匀，放置在150ml玻璃瓶的下部，以步骤5富硒黑芝麻糊0.8~1.2份覆盖压表面，最后加入步骤6富硒黑豆纳豆1~2份覆盖最上部；装至9层满，密封，贴标代售，保质期1年。
本发明所述步骤（1）中所用培养基配方均为：牛肉膏10g，吐温-80 1mL，酵母浸膏5g，碳酸钙3g，K2HPO4 2g，琼脂15g～20g，蛋白胨10g，MgSO4·7H2O 0.2g，MnSO4·4H2O0.05g、柠檬酸二铵2g，乙酸钠5g，葡萄糖20g，蒸馏水1000mL，pH值为6.2～6.4；温度28-30℃下培育48h。
本发明所述步骤（2）中所用培养基配方均为：蛋白胨10g、葡萄糖10g、大豆粉20g、玉米浸提液2g、K2HPO42 g、豆芽汁200g、蒸馏水800ml。生产种采用摇瓶生产，温度30~35℃下培育48h。
本发明的主要优点包括：
（1）利用富硒植物如辣椒、洋葱、套袋紫葡萄、黑芝麻、富硒黑豆中本身含有的天然有机硒作为硒源，避免了常规富硒食品加工过程中无机硒添加导致的硒吸收利用率低、毒性较大等缺点，天然有机硒吸收利用率高、生物活性强、副作用小。
（2）原料采用优质富硒辣椒、富硒洋葱、富硒黑芝麻、富硒黑豆和富硒套袋紫色葡萄，原料成分上互补，相得益彰。利用富硒辣椒和富硒袋紫色葡萄果汁混合乳酸厌氧发酵后获得较高的乳酸得率提升辣椒酱的抑菌效果；添加富硒洋葱泥改进了产品风味，富硒黑芝麻匀浆封顶盖罐发挥了抗氧化作用，富硒黑豆放置在最上层，消耗罐内残留空气，在1周内，固体成分沉降，确保发酵辣椒沫的液汁基本漫过最上层的纳豆，所有物料处于厌氧状态，在开罐食用前适当搅拌即可。
（3）本发明采用的菌种为保加利亚乳杆菌和发酵乳酸杆菌混合菌种，是从国家菌种保藏中心购买并驯化形成的优良发酵菌种，能够有效地遏制杂菌的生长，保证食品的安全性；可将发酵时间缩短至6天，明显加快了发酵速度。纳豆杆菌经过驯化可以很好发酵黑豆，黑豆纳豆风味优于黄豆纳豆。
（4）整个制备过程中、辣椒、葡萄、洋葱、黑豆纳豆都未加热处理，有利于保持维生素、有机硒、纳豆激酶的活性。
具体实施方式
实施例：
实施例一，一种微辣富硒辣椒洋葱酱的制作方法的制备方法，是通过如下步骤实现的：
步骤1、乳酸杆菌生产种制备 从中国农业微生物菌种保藏管理中心菌种保藏库购得保加利亚乳杆菌ACCC 11057和发酵乳酸杆菌ACCC10637，经转管活化，菌种扩大培养，逐级放大到液体生产种，所用培养基配方均为：牛肉膏10g，吐温-80 1mL，酵母浸膏5g，碳酸钙3g，K2HPO4 2g，琼脂15g，蛋白胨10g，MgSO4·7H2O 0.2g，MnSO4·4H2O 0.05g、柠檬酸二铵2g，乙酸钠5g，葡萄糖20g，蒸馏水1000mL，pH值为6.2；温度30℃下培育48h。
步骤2、纳豆杆菌生产中制备 从中国国家工业菌种保藏管理中心购得枯草芽孢杆菌CICC 24434，经转管活化，菌种扩大培养，逐级放大到生产种，所用培养基配方均为：为蛋白胨10g、葡萄糖10g、大豆粉20g、玉米浸提液2g、K2HPO42 g、豆芽汁200g、蒸馏水800ml。生产种采用摇瓶生产，温度35℃下培育48h。
步骤3富硒甜椒乳酸菌发酵 富硒甜椒100份，打浆机打成碎末；套袋富硒紫葡萄30份，打浆后多层纱布压滤除渣收集葡萄汁；辣椒碎末与葡萄汁混合装备如实现灭菌的陶瓷罐中九成满，接种保加利亚乳杆菌ACCC11057生产种5份、接种发酵乳酸杆菌ACCC10637生产种5份，密封，温度30℃下培育72h备用。
步骤4 富硒洋葱沫制备 富硒洋葱100份除去外皮，以粉碎机打碎摊晾在洁净的瓷盘中，在洁净空气环境中静置3h后，加入食盐10份拌匀，装入干净容器，备用。
步骤5 富硒黑芝麻糊制备 富硒黑芝麻100份文火炒至微香，新鲜含硒机榨菜籽油20份混合，石磨得到富硒黑芝麻糊备用；
步骤6 富硒黑豆纳豆制备 富硒黑豆100份在温水种浸泡12h，装入底部铺有无菌纱布的竹制蒸笼中，常压蒸煮1h，冷却，接种15%，拌匀，摊平，覆盖无菌纱布，培养48h，均匀拌入5份食盐；
步骤7 微辣富硒辣椒洋葱酱调配 在无菌车间内，将步骤3乳酸菌发酵的富硒甜椒6份和步骤4富硒洋葱沫2份混合均匀，放置在150ml玻璃瓶的下部，以步骤5富硒黑芝麻糊1份覆盖表面，最后加入步骤6 富硒黑豆纳豆1份覆盖最上部，装至9层满，密封，贴标代售，保质期1年。
Claims (3)
1.一种微辣富硒辣椒洋葱酱的制备方法，其特征在于方法步骤如下：
步骤（1）：乳酸杆菌生产种制备，从中国农业微生物菌种保藏管理中心菌种保藏库购得保加利亚乳杆菌ACCC11057和发酵乳酸杆菌ACCC10637，经转管活化，菌种扩大培养，逐级放大到液体生产种；
步骤（2）：纳豆杆菌生产中制备，从中国国家工业菌种保藏管理中心购得枯草芽孢杆菌CICC 24434，经转管活化，菌种扩大培养，逐级放大到生产种；
步骤（3）：富硒甜椒乳酸菌发酵，富硒甜椒100份，打浆机打成碎末；套袋富硒紫葡萄25~50份，打浆后多层纱布压滤除渣收集葡萄汁；辣椒碎末与葡萄汁混合装备如实现灭菌的陶瓷罐中九成满，接种保加利亚乳杆菌ACCC11057生产中5份、接种发酵乳酸杆菌ACCC106375份，密封，温度28-30℃下培育72h备用；
步骤（4）：富硒洋葱沫制备，富硒洋葱100份除去外皮，以粉碎机打碎摊晾在洁净的瓷盘中，在洁净空气环境中静置3~5h后，加入食盐8~12份拌匀，装入干净容器，备用；
步骤（5）：富硒黑芝麻糊制备，富硒黑芝麻100份文火炒至微香，新鲜含硒机榨菜籽油20~30份混合，石磨得到富硒黑芝麻糊备用；
步骤（6）：富硒黑豆纳豆制备，富硒黑豆100份在温水种浸泡10~12h，脱去红衣，装入底部铺有无菌纱布的竹制蒸笼中，常压蒸煮1~3h，冷却，接种10~15%，拌匀，摊平，覆盖无菌纱布，培养48h，均匀拌入5份食盐；
步骤（7）：微辣富硒辣椒洋葱酱调配，在无菌车间内，将步骤3乳酸菌发酵的富硒甜椒4~6份和步骤4富硒洋葱沫2~3份混合均匀，放置在150ml玻璃瓶的下部，以步骤5富硒黑芝麻糊0.8~1.2份覆盖亚表面，最后加入步骤6富硒黑豆纳豆1~2份覆盖最上部；装至9成满，密封，贴标代售，保质期1年。
2.根据权利要求1所述的一种微辣富硒辣椒洋葱酱的制备方法，其特征在于：所述步骤（1）中所用培养基配方均为：牛肉膏10g，吐温-80 1mL，酵母浸膏5g，碳酸钙3g，K2HPO4 2g，琼脂15g～20g，蛋白胨10g，MgSO4·7H2O 0.2g，MnSO4·4H2O 0.05g、柠檬酸二铵2g，乙酸钠5g，葡萄糖20g，蒸馏水1000mL，pH值为6.2～6.4；温度28-30℃下培育48h。
3.根据权利要求1所述的一种微辣富硒辣椒洋葱酱的制备方法，其特征在于：所述步骤（2）中所用培养基配方均为：蛋白胨10g、葡萄糖10g、大豆粉20g、玉米浸提液2g、K2HPO42 g、豆芽汁200g、蒸馏水800m；生产种采用摇瓶生产，温度30~35℃下培育48h。
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