CN109567009A - 一种麦仁酵素的制作方法 - Google Patents
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Abstract
本发明公开了一种麦仁酵素的制作方法,包括以下步骤:制备熟麦仁:将新产的小麦加水拌潮,脱去种皮后加水蒸煮,然后在无菌环境中冷却至室温备用;制备酿酒酵母菌添加剂:在酿酒酵母菌液体培养基中接种酿酒酵母菌,25~30℃恒温培养8~12小时后,4℃保藏备用;制备植物乳杆菌添加剂:在植物乳杆菌液体培养基中接种植物乳杆菌,23~38℃恒温培养12~24小时后,4℃保藏备用;制备麦仁酵素:将制备获得的熟麦仁、酿酒酵母菌添加剂以及植物乳杆菌添加剂混合均匀后,放入密闭容器中恒温发酵10~20天。本发明通过对配料、菌种以及发酵工艺进行优化,使得麦仁酵素制作方法生产的产品质量更加稳定,适合于进行规模化生产。
Description
技术领域
本发明涉及一种麦仁酵素的制作方法,属于食品工业加工工艺技术领域。
背景技术
麦仁是粗粮的一种,麦仁为全麦谷物颗粒,含有麦类谷物的全部营养成分;小麦经过水湿润,再用简单的碾米机或碾子加工,脱去种皮即可获得麦仁。麦仁的营养价值非常丰富,含有丰富的纤维素,可以起到调理肠胃,促进消化的作用;此外,麦仁还有益气、除虚热等作用,配不同的中药可以用于治疗阴虚发热、骨蒸劳热等症状。
皖西北民间的麦仁酵素,是一种以麦仁为原料经发酵而获得的特色食品,入口有淡淡的酒香气,酸甜可口,诸味协调,风味独特;且利用小麦的营养成分与糖醇发酵的酒化作用,提高了小麦的食用价值及养生功效。但是传统的麦仁酵素制作方法较为粗犷,主要是在手工小作坊内进行生产,且每批制作出来的产品质量并不稳定,难以进行规模化生产。
发明内容
本发明正是针对现有技术存在的不足,提供一种麦仁酵素的制作方法,通过对配料、菌种以及发酵工艺进行优化,使得麦仁酵素制作方法生产的产品质量更加稳定,适合于进行规模化生产。
为解决上述问题,本发明所采取的技术方案如下:
一种麦仁酵素的制作方法,包括以下步骤:
制备熟麦仁:将新产的小麦加水拌潮,脱去种皮后加水蒸煮,然后在无菌环境中冷却至室温备用;
制备酿酒酵母菌添加剂:在酿酒酵母菌液体培养基中接种酿酒酵母菌,25~30℃恒温培养8~12小时后,4℃保藏备用;
制备植物乳杆菌添加剂:在植物乳杆菌液体培养基中接种植物乳杆菌,23~38℃恒温培养12~24小时后,4℃保藏备用;
制备麦仁酵素:将制备获得的熟麦仁、酿酒酵母菌添加剂以及植物乳杆菌添加剂混合均匀后,放入密闭容器中,25℃恒温发酵10~20天。
作为上述技术方案的优化,在制备熟麦仁的步骤中:将10质量份的新产的小麦,加入1-2质量份的水,拌潮后用碾米机或碾子脱去种皮制得麦仁。
作为上述技术方案的优化,在制备熟麦仁的步骤中:将10质量份的洗净的麦仁,加入3-5质量份的水,蒸煮30~50分钟,待水分蒸干后,在无菌环境中冷却至室温备用。
作为上述技术方案的优化,在制备酿酒酵母菌添加剂的步骤中,酿酒酵母菌液体培养基的制备方法为:称取胰蛋白胨20g、酵母粉10g、葡萄糖10g,加纯水定容至1L。
作为上述技术方案的优化,在制备酿酒酵母菌添加剂的步骤中:在酿酒酵母菌液体培养基中接种酿酒酵母菌的接种量为1%。
作为上述技术方案的优化,在制备植物乳杆菌添加剂的步骤中,植物乳杆菌液体培养基的制备方法为:称取酪蛋白胨10.0g、牛肉膏10.0g、酵母粉5.0g、葡糖糖5.0g、乙酸钠5.0g、吐温80 1.0g、K2HPO4 2.0g、柠檬酸二胺2g、MgSO4 0.2g、MnSO4 0.05g,CaCO3 20.0g,加纯水定容至1L,pH为6.8。
作为上述技术方案的优化,在制备植物乳杆菌添加剂的步骤中:在植物乳杆菌液体培养基中接种植物乳杆菌的接种量为1%。
作为上述技术方案的优化,在制备麦仁酵素的步骤中:将制备获得的10质量份熟麦仁、0.05~0.10质量份酿酒酵母菌添加剂、0.03~0.05质量份植物乳杆菌添加剂、2~3质量份白糖以及1~3质量份蜂蜜混合均匀后,放入密闭容器中,25℃恒温发酵10~20天。
本发明与现有技术相比较,本发明的实施效果如下:
本发明所述的一种麦仁酵素的制作方法,使得麦仁酵素制作方法生产的产品质量更加稳定,适合于进行规模化生产,为小麦深加工提供了新的途径;制作的麦仁酵素产品有着米酒没有的麦仁香气,具有消热祛暑、保健开胃的功效,是一种具有广阔前景的发酵型食品。
此外,本发明充分利用新鲜小麦中的营养成分,同时添加白糖、蜂蜜等调节风味,使产品具有良好口感的同时,赋予产品较高的营养价值。
具体实施方式
下面将结合具体的实施例来说明本发明的内容。
本实施例所提供的一种麦仁酵素的制作方法,包括以下步骤:
制备熟麦仁:将新产的小麦加水拌潮,脱去种皮后加水蒸煮,然后在无菌环境中冷却至室温备用;具体地:
将10质量份的新产的小麦,加入1-2质量份的水,拌潮后用碾米机或碾子脱去种皮制得麦仁;然后将10质量份的洗净的麦仁,加入3-5质量份的水,蒸煮30~50分钟,待水分蒸干后,在无菌环境中冷却至室温备用。
制备酿酒酵母菌添加剂:在酿酒酵母菌液体培养基中接种酿酒酵母菌,25~30℃恒温培养8~12小时后,4℃保藏备用;具体地:
酿酒酵母菌液体培养基的制备方法为:称取胰蛋白胨20g、酵母粉10g、葡萄糖10g,加纯水定容至1L;酿酒酵母菌的接种量为1%。
制备植物乳杆菌添加剂:在植物乳杆菌液体培养基中接种植物乳杆菌,23~38℃恒温培养12~24小时后,4℃保藏备用;具体地:
植物乳杆菌液体培养基的制备方法为:称取酪蛋白胨10.0g、牛肉膏10.0g、酵母粉5.0g、葡糖糖5.0g、乙酸钠5.0g、吐温80 1.0g、K2HPO42.0g、柠檬酸二胺2g、MgSO4 0.2g、MnSO4 0.05g,CaCO3 20.0g,加纯水定容至1L,pH为6.8;酿酒酵母菌的接种量为1%。
制备麦仁酵素:将制备获得的熟麦仁、酿酒酵母菌添加剂以及植物乳杆菌添加剂混合均匀后,放入密闭容器中恒温发酵;具体地:
将制备获得的10质量份熟麦仁、0.05~0.10质量份酿酒酵母菌添加剂、0.03~0.05质量份植物乳杆菌添加剂、2~3质量份白糖以及1~3质量份蜂蜜混合均匀后,放入密闭容器中,25℃恒温发酵10~20天。
发酵结束后,制作获得的麦仁酵素色泽均匀一致,质地均匀,无或有少量乳清析出,有纯正的发酵醇香和小麦的香味,口感柔和细腻,味道酸甜适中,无异味。
以上内容是结合具体的实施例对本发明所作的详细说明,不能认定本发明具体实施仅限于这些说明。对于本发明所属技术领域的技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明保护的范围。
Claims (8)
1.一种麦仁酵素的制作方法,其特征是,包括以下步骤:
制备熟麦仁:将新产的小麦加水拌潮,脱去种皮后加水蒸煮,然后在无菌环境中冷却至室温备用;
制备酿酒酵母菌添加剂:在酿酒酵母菌液体培养基中接种酿酒酵母菌,25~30℃恒温培养8~12小时后,4℃保藏备用;
制备植物乳杆菌添加剂:在植物乳杆菌液体培养基中接种植物乳杆菌,23~38℃恒温培养12~24小时后,4℃保藏备用;
制备麦仁酵素:将制备获得的熟麦仁、酿酒酵母菌添加剂以及植物乳杆菌添加剂混合均匀后,放入密闭容器中,25℃恒温发酵10~20天。
2.根据权利要求1所述的一种麦仁酵素的制作方法,其特征是,在制备熟麦仁的步骤中:将10质量份的新产的小麦,加入1-2质量份的水,拌潮后用碾米机或碾子脱去种皮制得麦仁。
3.根据权利要求2所述的一种麦仁酵素的制作方法,其特征是,在制备熟麦仁的步骤中:将10质量份的洗净的麦仁,加入3-5质量份的水,蒸煮30~50分钟,待水分蒸干后,在无菌环境中冷却至室温备用。
4.根据权利要求1所述的一种麦仁酵素的制作方法,其特征是,在制备酿酒酵母菌添加剂的步骤中,酿酒酵母菌液体培养基的制备方法为:称取胰蛋白胨20g、酵母粉10g、葡萄糖10g,加纯水定容至1L。
5.根据权利要求4所述的一种麦仁酵素的制作方法,其特征是,在制备酿酒酵母菌添加剂的步骤中:在酿酒酵母菌液体培养基中接种酿酒酵母菌的接种量为1%。
6.根据权利要求1所述的一种麦仁酵素的制作方法,其特征是,在制备植物乳杆菌添加剂的步骤中,植物乳杆菌液体培养基的制备方法为:称取酪蛋白胨10.0g、牛肉膏10.0g、酵母粉5.0g、葡糖糖5.0g、乙酸钠5.0g、吐温80 1.0g、K2HPO4 2.0g、柠檬酸二胺2g、MgSO40.2g、MnSO4 0.05g,CaCO3 20.0g,加纯水定容至1L,pH为6.8。
7.根据权利要求6所述的一种麦仁酵素的制作方法,其特征是,在制备植物乳杆菌添加剂的步骤中:在植物乳杆菌液体培养基中接种植物乳杆菌的接种量为1%。
8.根据权利要求1所述的一种麦仁酵素的制作方法,其特征是,在制备麦仁酵素的步骤中:将制备获得的10质量份熟麦仁、0.05~0.10质量份酿酒酵母菌添加剂、0.03~0.05质量份植物乳杆菌添加剂、2~3质量份白糖以及1~3质量份蜂蜜混合均匀后,放入密闭容器中,25℃恒温发酵10~20天。
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