CN109315748A - 一种保留酱油酿造品固有风味的抗癌酱油 - Google Patents
一种保留酱油酿造品固有风味的抗癌酱油 Download PDFInfo
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- CN109315748A CN109315748A CN201811399176.3A CN201811399176A CN109315748A CN 109315748 A CN109315748 A CN 109315748A CN 201811399176 A CN201811399176 A CN 201811399176A CN 109315748 A CN109315748 A CN 109315748A
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Abstract
本发明公开了一种保留酱油酿造品固有风味的抗癌酱油,其特征是:使用环糊精及其衍生物与抗癌物提取物的组合物,其组合物含量0.10~30g/1000ml;具有在高温烹饪中保持抗癌分子稳定性,消除抗癌物质自身气味,并且保留酱油酿造品固有风味的抗癌酱油。
Description
技术领域
本发明涉及一种保留酱油酿造品固有风味的抗癌酱油,即一种抗癌原味酱油,属于调味品技术领域。
背景技术
酱油是亚洲特色饮食文化的重要组成部分,是由酱演变而来,酱油主要用于佐餐,是日常生活中不可或缺的调味品。传统酿造酱油是以粮食为原料经过制曲发酵等工艺生产而成。 酿造原料经过微生物的作用及化合反应,发酵水解生成多种氨基酸及各种糖类,再经过复杂的生物化学变化,形成具有特殊色泽、味道和液态的酱油。
对比已公开的相近专利技术,国内专利申请授权公告号CN102613530提出了一种抗癌富硒酱油,它是以大豆和小麦为原料,经接种米曲霉制备得到曲料,然后在曲料中加入盐水经发酵后,发酵成熟经淋油后,再加入有机硒和中药组合物熬制的中药汤勾兑成抗癌富硒酱油,或者在发酵成熟的发酵品中加入中药组合物熬制的中药汤,然后接种耐盐性乳酸菌和耐盐性酵母菌进行二次发酵,发酵完成后再经淋油后,再加入有机硒勾兑成抗癌富硒酱油。 此种抗癌酱油因添加中药汤及硒元素化合物容易掺杂中药的苦味从而影响酱油的调味功能,从而无法保持酱油酿造品固有风味,并且由于中药汤和硒元素有效成分溶解不完全,长期静置后容易沉淀,使有效成份无法有效发挥。
发明内容
本发明的目的是克服了上述现有技术中的缺点,发明一种使用环糊精及其衍生物与抗癌物提取物的组合物, 其组合物含量 0.10~ 30g/1000ml;具有在高温烹饪中保持抗癌分子稳定性,消除抗癌物质自身气味,并且保留酱油酿造品固有风味的抗癌酱油。
本发明的优点和积极效果是:
首先酱油在酿制的过程中添加了各种发酵原料,发酵原料在发酵过程中就不可避免地产生了微量黄曲霉毒素,亚硝酸盐黄曲霉毒素,4-甲基咪唑等化合物,这几种化合物是世界卫生组织(WHO)国际癌症研究机构标称一类和二类致癌物,本发明的酱油在酿造时添加一种具有能够抑制消除酿造过程所产生的致癌物的抗癌分子, 能够降低人们生活中食用酱油的本身危害性。
其次,除了消除酿造酱油本身的致癌因素外,目前酱油还能够主动抑制使用过程中的环境中存在的致癌物或将致癌物危害降至最低,例如肉类食品在烧烤的时候由于高温产生多环芳烃化合物苯并芘等致癌物,也是国际上公认的一类致癌物,长期食用烧烤食品会对人体产生明显的致癌作用。本发明在食用调料酱油中加入能够抑制多环 芳烃化合物苯并芘发挥致癌作用的活性分子,也是能够有效的提升酱油对外界环境中的致癌物抑制作用,将国际上公认的抗癌防癌的有效成分融入民以食为天的日常生活中。
最后,由于酱油是一种调味品,而抗癌活性分子一般具有自身的特殊气味,添加后容易改变酱油酿造品固有风味,本发明环糊精及其衍生物与抗癌物提取物的组合物解决了此项问题,在改变提升酱油的使用功能时,可以将抗癌药物的气味降低到几乎无法察觉,本发明不改变原有的酿造酱油固有风味,以满足人们使用酱油的作为基本调味品的要求。同时由于环糊精抗癌物提取物的组合物与原有抗癌物有效成分物质分子相比,具有更好的耐光性和热稳定性,使原有抗癌分子在酱油用于油炸等高温烹饪环境时不容易出现氧化变质情况,从而完整保留其分子结构,使其能够完全发挥抗癌物有效成分的抗癌功效。
本发明的技术方案是 :发明一种使用环糊精及其衍生物与抗癌物提取物的组合物,具有在高温烹饪中保持抗癌分子稳定性,并且保留酱油酿造品固有风味的抗癌酱油,其特征是,使用环糊精及其衍生物与抗癌物提取物的组合物,具有在高温烹饪中保持抗癌分子稳定性,消除抗癌物质自身气味,并且保留酱油酿造品固有风味的抗癌酱油。
制作方法:大豆或豆粕和小麦或面粉为原料,经接种米曲霉制备得到曲料 ;然后在曲料中加入盐水发酵,发酵成熟的酱醅经淋油后,把酱油成分基本上全部提取出来。将酱油加热高温消毒灭菌,得到符合质量标准的酱油酿造品。再加入环糊精及其衍生物与抗癌物质分子构成的组合物勾兑成抗癌并且保留酱油酿造品固有风味的抗癌酱油。
将选定抗癌物以温水浸泡清洗后烘干,将抗癌物制成细粉,用40目的细筛筛过后,使用8-12倍质量的50%-90%乙醇水溶液对抗癌物细粉进行浸泡,浸泡24小时后,使用超声清洗机进行提取1小时,超声温度50-80度,将抗癌物有效成分浸出至溶液中,制成抗癌物提取液。
同时根据抗癌物中的已确定不同的有效抗癌分子大小以及物质摩尔比例来确定一种或多种的α-环糊精、β环糊精、γ-环糊精以及其衍生物比例以及摩尔质量,得到环糊精混合物。精密称取适量环糊精混合物,加入适量蒸馏水,于热水浴中加热至50-80度使环糊精混合物完全溶解,制得环糊精混合物饱和溶液。移取适量抗癌物提液液, 缓慢滴加至环糊精混合物饱和溶液中,超声 1h。置冰箱内 (4℃)冷藏 24h,抽滤,沉淀以 60%乙醇洗涤 3次。所得沉淀于 40℃干燥,即得环糊精及其衍生物与抗癌物提取物的组合物。
将淋出的酱油调到符合酱油标准后,加入抗癌物提取液后灭菌,经沉淀后包装成成品。
所述环糊精是直链淀粉在由芽孢杆菌产生的环糊精葡萄糖基转移酶作用下生成的一系列环状低聚糖的总称,通常含有6~12个D-吡喃葡萄糖单元。作为本发明中可使用的环糊精及其衍生物可以列举 :α-环糊精、β环糊精、γ-环糊精;甲基化α-环糊精、β-环糊精以及γ-环糊精;乙基化α-环糊精、β-环糊精以及γ-环糊精;丙基化α-环糊精、β-环糊精以及γ-环糊精;2-羟基乙基基化α-环糊精、β-环糊精以及γ-环糊精;2-羟丙基化α-环糊精、β-环糊精以及γ-环糊精;葡糖基化α-环糊精、β-环糊精以及γ-环糊精;麦芽糖基化α-环糊精、β-环糊精以及γ-环糊精;水溶性α-环糊精、β-环糊精以及γ-环糊精聚合物;α-环糊精、β-环糊精以及γ-环糊精酯化化合物;部分乙酰化α-环糊精、β-环糊精以及γ-环糊精;乙基化α-环糊精、β-环糊精以及γ-环糊精;磺基-烷基化α-环糊精、β-环糊精以及γ-环糊精;羧基-烷基化α-环糊精、β-环糊精以及γ-环糊精;α-环糊精、β-环糊精以及γ-环糊精的季铵盐; 聚乳酸基α-环糊精、β-环糊精以及γ-环糊精;优选 α- 环糊精、β- 环糊精、γ- 环糊精中任何一种或几种的组合。
环糊精或环糊精衍生物具有水溶性好、生物相容性好的特性,从而有效解决了部分抗癌分子提取物难以水溶的问题,环糊精的分子构型较为特殊,其内腔疏水,而外腔亲水,具有“内疏水,外亲水”的特殊分子结构,根据空腔大小,利用疏水作用力、氢键和范德华力等进行分子识别,环糊精具有较强的吸附能力,是一种性能优良的吸附材料。利用环糊精的特殊结构,将有特殊气味物质的分子包入其特殊的环状结构之中, 可对香精起到很好的保护和缓释作用。其中,α-环糊精分子洞孔隙较小,通常只能包覆较小的客体分子,如脂肪族烃类、二氧化碳及丙烷等分子;γ-环糊精分子洞孔隙较大,能包覆较大的客体分子,如有机大环类化合物等; β-环糊精分子洞大小适中,可以较好包覆某些维生素及小分子芳香物等,且无毒性、易生物降解。
本发明采用以环糊精或环糊精衍生物为分子包合材料的分子包合技术, 采用环糊精或环糊精衍生物包合抗癌活性分子,这种包合不会产生化学反应,只是一种物理上的包合,既可以保证消除抗癌活性分子的自身特殊气味,又可以保证并使抗癌活性分子充分溶解,还可利用环糊精的分子包合来提高空腔内的抗癌分子的耐光性和热稳定性,使分子腔内的抗癌活性分子可以在烹饪过程中保持原有的化学特性。
同时根据抗癌物中的已确定不同的有效抗癌分子大小以及物质摩尔比例来确定α-环糊精、β环糊精、γ-环糊精以及其衍生物的比例以及摩尔质量,使有效抗癌分子大小能够环糊精分子洞孔隙大小相匹配,从而最大限度提高包合物稳定性,此种方法可以将抗癌物中不同种类的抗癌分子全部提取,避免有效抗癌分子物质的浪费,使抗癌物能够发挥其内在不同抗癌分子的全部抗癌效能。
所述的抗癌物范围及作用:
1、茶叶中的儿茶素、没食子酸脂为主的提取物。其成分对肝癌、肺癌、胃癌、口腔癌、结肠癌有效果。
2、大豆中的以异黄酮、皂昔、蛋白酶抑制剂、肌醇六磷酸酶为主的提取物,其成分对乳腺癌、前列腺癌有效果。
3、姜黄中的以姜黄素、莪术醇、柠檬烯为主的提取物,大蒜中以蒜氨酸、蒜酶为主的提取物,其成分胃癌、肠癌、小肠癌、肝癌有效果。
4、葡萄中的以白藜芦醇、类黄酮为主的提取物,其成分对治疗口腔癌、咽喉癌、食管癌、结肠癌、肝癌、乳腺癌有效果。
5、亚麻籽中的以木脂素、木酚素为主的提取物,可以起到治疗结肠癌的作用。
6、传统中药夹竹桃花中的以长春花碱、长春新碱为主的提取物、鸦胆子中以鸦胆子油为主的提取物,三七中的以三七皂苷、β-榄香烯为主的提取物,其成分对治疗胃癌有效果。
7、传统中药灵芝中以灵芝三萜、灵芝多糖为主的提取物,其成分可以抑制癌细胞生长,提高免疫力。
8、还包括传统中药中中药苍耳子、白花蛇草、白英、山慈菇、僵蚕、石见穿、杏仁、薏苡仁、小茴香、苦参、大蓟、猴头菇等,其成分均对消化道癌症有效。
具体实施方式
下面通过具体实施例来对本发明的做进一步详述,以下是实施例只是描述 性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1
原料配比 :大豆 700kg、小麦 300kg、姜黄 100kg 、茶叶1kg、α-环糊精3kg、β环糊精6kg、γ-环糊精15kg。
1、酱油酿造
将所选大豆 700kg、淘洗干净,然后加水浸泡至少6小时以上,直至大豆含水量达到46%-50%;与轧碎小麦充分混和均匀泡好后,加入装旋转式蒸锅加压蒸煮,蒸煮压力控制在2kg,大豆蒸熟后冷却至45摄氏度,然后冷却接种: 接入米曲霉菌种经纯粹扩大培养后的种曲0.3—0.4%,充分拌匀。发酵成曲加12—13°热盐水拌和入发酵池,温度42—45℃维持20天左右,酱醅基本成熟。浸出淋油将前次生产留下的三油加热至85℃,再送入成熟的酱醅内浸泡,使酱油充分溶于其中,然后从发酵池假底下部把生酱油(头油徐徐放出,通过食盐层补足浓度及盐分。
淋油是把酱油与酱渣通过分离出来。一般采用多次浸泡,分别依序淋出头油、二油及三油,循环套用才能把酱油成分基本上全部提取出来。后处理 酱油加热至80—85℃消毒灭,再配制(勾兑)、澄清及质量检验,得到符合质量标准的成品。
2、抗癌物中有效抗癌分子提取
将选定姜黄 100kg 、茶叶1kg以温水浸泡清洗后烘干,将其制成细粉,用40目的细筛筛过后,使用8-12倍质量的50%-90%乙醇水溶液对细粉进行浸泡,浸泡24小时后,使用超声清洗机进行提取1小时,超声温度50-80度,将抗癌物有效成分浸出至溶液中,制成抗癌物提取液。
将α-环糊精3kg、β环糊精6kg、γ-环糊精15kg,加入适量蒸馏水,于热水浴中加热至50-80度使环糊精混合物完全溶解,制得环糊精混合物饱和溶液。移取抗癌物提取液, 缓慢滴加至环糊精混合物饱和溶液中,超声 1h。置冰箱内 (4℃)冷藏 24h,抽滤,沉淀以 60%乙醇洗涤 3 次。所得沉淀于 40℃干燥,即得环糊精及其衍生物与抗癌物提取液的组合物。
3、勾兑酱油
将淋出的酱油调到氨基酸态氮 0.50 ~ 0.75g/100ml,加入抗癌物提取液灭菌,经沉淀后包装成成品。
实施例 2
原料配比 :豆粕 700kg、面粉200kg、三七110kg 、β环糊精3kg、γ-环糊精3kg。
1、酱油酿造
将所选豆粕 700kg、淘洗干净,然后加水浸泡至少6小时以上,直至豆粕含水量达到46%-50%;与面粉200kg充分混和均匀泡好后,加入装旋转式蒸锅加压蒸煮,蒸煮压力控制在2kg,豆粕与小麦蒸熟后冷却加入2-2.5倍盐水,降温至45摄氏度,然后冷却接种: 接入米曲霉菌种或黑曲霉菌种经纯粹扩大培养后的种曲0.3—0.4%,充分拌匀入发酵池,温度42—45℃维持3-6个月左右,酱醅基本成熟。浸出淋油将前次生产留下的三油加热至85℃,再送入成熟的酱醅内浸泡,使酱油充分溶于其中,然后从发酵池假底下部把生酱油,头油徐徐放出,通过食盐层补足浓度及盐分。
淋油是把酱油与酱渣通过分离出来。一般采用多次浸泡,分别依序淋出头油、二油及三油,循环套用才能把酱油成分基本上全部提取出来。后处理 酱油加热至80—85℃消毒灭,再配制(勾兑)、澄清及质量检验,得到符合质量标准的成品。
2、抗癌物中有效抗癌分子提取
将选定三七 110kg 以温水浸泡清洗后烘干,将其制成细粉,用40目的细筛筛过后,使用8-12倍质量的50%-90%乙醇水溶液对细粉进行浸泡,浸泡24小时后,使用超声清洗机进行提取1小时,超声温度50-80度,将抗癌物有效成分浸出至溶液中,制成抗癌物提取液。
将β环糊精3kg、γ-环糊精3kg加入适量蒸馏水,于热水浴中加热至50-80度使环糊精混合物完全溶解,制得环糊精混合物饱和溶液。移取抗癌物提取液,缓慢滴加至环糊精混合物饱和溶液中,超声 1h。置冰箱内(4℃)冷藏 24h,抽滤,沉淀以 60%乙醇洗涤 3 次。所得沉淀于40℃干燥,即得环糊精及其衍生物与抗癌物提取液的组合物。
3、勾兑酱油
将淋出的酱油调到氨基酸态氮 0.50 ~ 0.75g/100ml,加入抗癌物提取液灭菌,经沉淀后包装成成品。
以上对本发明的实施例进行了详细说明, 但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围。 凡依本发明申请范围所作的均等变化与改进等,均应仍归属于本发明的专利涵盖范围之内。
Claims (5)
1.发明一种保留酱油酿造品固有风味的抗癌酱油,其特征是:使用环糊精及其衍生物与抗癌物提取物的组合物,其组合物含量 0.10~30g/1000ml;具有在高温烹饪中保持抗癌分子稳定性,消除抗癌物质自身气味,并且保留酱油酿造品固有风味的抗癌酱油。
2.根据权利要求1所述的一种保留酱油酿造品固有风味的抗癌酱油,其特征在于:其所述的环糊精及其衍生物包括:α-环糊精、β环糊精、γ-环糊精;甲基化α-环糊精、β-环糊精以及γ-环糊精;乙基化α-环糊精、β-环糊精以及γ-环糊精;丙基化α-环糊精、β-环糊精以及γ-环糊精;2-羟基乙基化α-环糊精、β-环糊精以及γ-环糊精;2-羟丙基化α-环糊精、β-环糊精以及γ-环糊精;葡糖基化α-环糊精、β-环糊精以及γ-环糊精;麦芽糖基化α-环糊精、β-环糊精以及γ-环糊精;水溶性α-环糊精、β-环糊精以及γ-环糊精聚合物;α-环糊精、β-环糊精以及γ-环糊精酯化化合物;部分乙酰化α-环糊精、β-环糊精以及γ-环糊精;磺基-烷基化α-环糊精、β-环糊精以及γ-环糊精;羧基-烷基化α-环糊精、β-环糊精以及γ-环糊精;α-环糊精、β-环糊精以及γ-环糊精的季铵盐;聚乳酸基α-环糊精、β-环糊精以及γ-环糊精;优选 α- 环糊精、β- 环糊精、γ- 环糊精。
3.根据权利要求1所述的一种保留酱油酿造品固有风味的抗癌酱油,其特征在于:其所述的抗癌物包括茶叶、大豆、姜黄、大蒜、葡萄、亚麻籽、夹竹桃花、鸦胆子,三七中、灵芝、苍耳子、白花蛇草、白英、山慈菇、僵蚕、石见穿、杏仁、薏苡仁、小茴香、苦参、大蓟、猴头菇。
4.根据权利要求1所述的一种保留酱油酿造品固有风味的抗癌酱油,其特征在于:其所述的环糊精及其衍生物与抗癌物提取物的组合物,是将选定的抗癌物温水浸泡清洗后烘干,将抗癌物制成细粉,将抗癌物有效成分浸出至溶液中,制成抗癌物提取液; 缓慢滴加至环糊精混合物饱和溶液中,超声后冷藏、抽滤、沉淀、洗涤、干燥,即得环糊精及其衍生物与抗癌物提取物的组合物。
5.根据权利要求1所述的一种保留酱油酿造品固有风味的抗癌酱油,其特征在于:其所述使用环糊精及其衍生物与抗癌物提取物的组合物,具有在高温烹饪中保持抗癌分子稳定性,消除抗癌物质自身气味,并且保留酱油酿造品固有风味的抗癌酱油是由大豆或豆粕和小麦或面粉为原料,经接种米曲霉制备得到曲料;然中加入盐水发酵,发酵成熟的酱醅经淋油后,把酱油成分基本上全部提取出来;将酱油加热高温消毒灭菌,得到符合质量标准的酱油酿造品;再加入环糊精及其衍生物与抗癌物提取物的组合物勾兑成抗癌并且保留酱油酿造品固有风味的抗癌酱油。
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