CN109673999A - 一种纯种发酵鱼酸汤制备方法 - Google Patents
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Abstract
本发明提供了一种纯种发酵鱼酸汤制备方法，以鱼、辣椒为主要原料，经过准备材料、粉碎、混料、接种、发酵等步骤后制得鱼酸汤。本发明提供的鱼酸汤制备方法所制得的鱼酸汤味道更加浓香，口味独具特色，营养更加全面、丰富；鱼酸汤发酵周期短，不受外界环境因素所影响，发酵过程更加稳定；鱼酸汤产量大，可利于大规模生产。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种纯种发酵鱼酸汤制备方法。
背景技术
贵州地势较低，紧邻湖南、广西这些潮湿溽热的地方。在这样的条件下，其食料通常不易保存。当地居民也非常的疲惫乏力。当地居民为了对抗这种不适开始研制酸汤菜，最后养成了喝酸汤的习惯。酸汤中含有一定量的酒石酸、苹果酸、乳酸、乙酸和少量的丁二酸，这些酸不仅能抑制微生物的生成，促进食物的保存，还可以保持神经、肌肉的兴奋性，缓解当地居民疲惫乏力的症状。经过上千年的发展，酸汤不仅依旧被贵州人民的喜爱、推崇，更被推广到全国。同时，酸汤也成为贵州的味觉名片。
贵州酸汤品种繁多，主要分为红酸汤白酸汤两大类。其中红酸汤是苗族人民的传统食品，至今已有上千年的历史。红酸汤所独具的鲜红、清香、醇酸、回甜等特点让食用者食欲大开。然而，红酸汤生产方法长久没有实质上的改变，商业生产的红酸汤主要依靠自然发酵。但是红酸汤自然发酵产酸能力弱、发酵周期长，并且容易被环境所影响，使得产品品质不一，还容易别被杂菌污染，不易规模生产。
鱼是常见的一种肉制品，鱼具有丰富的完全蛋白质，维生物，具有滋补健胃、利水消肿、通乳、清热解毒、止嗽下气的功效，而且鱼肉易于被消化。利用纯种发酵鱼酸汤，可以提高酸汤产酸能力，有效缩短了酸汤发酵周期，稳定产品品质，给酸汤增香提味，可以增加酸汤营养价值、提高产品附加值。
发明内容
针对上述现有技术中的不足之处，本发明提供了一种纯种发酵鱼酸汤制备方法，以解决现有技术中生产周期长且产品品质差的问题。
本发明提供了一种纯种发酵鱼酸汤制备方法，其特征在于，包括如下步骤：
(1)准备材料，将新鲜鱼清洗干净后切碎，将新鲜辣椒清洗干净；
(2)粉碎，将上述的鱼和辣椒粉碎成细小块状，备用；
(3)混料，将上述粉碎好的鱼、辣椒加食盐、姜、蒜、米酒、糯米、生抽、料酒混合均匀，备用；
(4)接种，加入2.0～6.0％的复合发酵液翻拌均匀；
(5)发酵，将上述混料置于32～36℃温度发酵罐内发酵10～15天，得到鱼酸汤。
进一步的，所述步骤(1)中鱼、辣椒应为新鲜、无变质的原料。
进一步的，所述步骤(2)中鱼、辣椒粉碎机粉碎后直径为0.3～0.5cm。
进一步的，以质量份数计，所述步骤(3)中各成分份数为:鱼1.5～2.5份、辣椒8～12份、食盐0.8～1.2份、姜0.4～0.6份、蒜0.2～0.4份、米酒0.1～0.2份、糯米1.5～2.5份、生抽0.02～0.04份、料酒0.03～0.06份。
进一步的，所述步骤(4)中复合发酵液添加量为3～4％。
进一步的，所述步骤(4)中复合发酵液为鼠李糖乳杆菌：植物乳杆菌：副干酪乳杆菌＝1：1：1混合而成的复合纯菌种。
与现有技术相比，本发明有以下有益效果：
1、本发明提供了一种新型的酸汤制备方法，添加鱼制作酸汤，给酸汤提供了更多的原料，丰富了酸汤的营养价值，使得接入的复合纯菌种能迅速的利用鱼中的蛋白质等营养物质，因而能缩短发酵时间，缩短生产周期；稳定产品品质，可以增加酸汤营养价值、起到增香提味的效果，提高产品附加值。
2、本发明所述方法采用鼠李糖乳杆菌、植物乳杆菌液与副干酪乳杆菌的复合纯菌种进行接种发酵制备鱼酸汤；其中鼠李糖乳杆菌并具有高效降胆固醇，促进细胞分裂，可起到调节肠道菌群、预防和治疗腹泻、排除毒素、预防龋齿、提高机体免疫力及抗癌等重要的生理保健功能。植物乳杆菌较干酪乳杆菌具有更强的产酸能力和耐酸性。植物乳杆菌具有免疫调节作用，对致病菌有抑制作用。副干酪乳杆菌具有良好的生理作用，在作为益生菌调节人体肠道菌群平衡，增强免疫功能，预防疾病等方面有着广阔的发展前景。使用本发明的方法制作鱼红酸汤，能够提高原料的产酸能力，缩短发酵周期；接种的复合纯菌种具有较好的益生作用。本发明所提供的鱼酸汤制备方法，所制得的鱼汤味道更加浓香，口味独具特色，营养更加全面、丰富。
具体实施方式
下面结合具体实施方式对本发明作进一步详细的说明。
总酸测定方法：参照国标《GB/T 12456-2008食品中总酸的测定》即用0.1mol/LNaOH溶液滴定发酵后豆酸汤，并利用公式计算总酸含量(以乳酸计)，其计算公式为:
实施例1：
一种纯种发酵鱼酸汤制备方法，步骤包括如下：(1)准备材料，将新鲜鱼清洗干净后切碎，将新鲜辣椒清洗干净；(2)粉碎，将上述的鱼和辣椒使用粉碎机粉碎成细小块状，备用；(3)混料，将上述粉碎好的鱼、辣椒加食盐、姜、蒜、米酒、糯米、生抽、料酒混合均匀，备用；(4)接种，以混料后的混料质量计，加入3.0％的复合发酵液翻拌均匀；(5)发酵，将上述混料置于34℃温度发酵罐内发酵12天，得到鱼酸汤。
其中，所述步骤(1)中鱼、辣椒应为新鲜、无变质的原料。所述步骤(2)中辣椒粉碎机粉碎后直径为0.3～0.5cm。以质量份数计，所述步骤(3)中各成分份数为:鱼2份、辣椒10份、食盐1份、姜0.5份、蒜0.25份、米酒0.12份、糯米2份、生抽0.03份、料酒0.05份。
本发明提供的鱼酸汤制备方法，所制得的鱼酸汤味道更加浓香，口味独具特色，营养更加全面、丰富；鱼酸汤发酵周期短，不受外界环境因素所影响，发酵过程更加稳定；鱼酸汤保存时间较长，适合大批量生产。
实施例2：
一种纯种发酵鱼酸汤制备方法，步骤包括如下：(1)准备材料，将新鲜鱼清洗干净后切碎，将新鲜辣椒清洗干净；(2)粉碎，将上述的鱼和辣椒使用粉碎机粉碎成细小块状，备用；(3)混料，将上述粉碎好的鱼、辣椒加食盐、姜、蒜、米酒、糯米、生抽、料酒混合均匀，备用；(4)接种，以混料后的混料质量计，加入6.0％的复合发酵液翻拌均匀；(5)发酵，将上述混料置于36℃温度发酵罐内发酵10天，得到鱼酸汤。
其中，所述步骤(1)中鱼、辣椒应为新鲜、无变质的原料。所述步骤(2)中辣椒粉碎机粉碎后直径为0.3～0.5cm。以质量份数计，所述步骤(3)中各成分份数为:鱼1.7份、辣椒9份、食盐0.9份、姜0.4份、蒜0.2份、米酒0.1份、糯米1.8份、生抽0.02份、料酒0.04份。
本发明提供的鱼酸汤制备方法，所制得的鱼酸汤味道更加浓香，口味独具特色，营养更加全面、丰富；鱼酸汤发酵周期短，不受外界环境因素所影响，发酵过程更加稳定；鱼酸汤保存时间较长，适合大批量生产。
实施例3：
一种纯种发酵鱼酸汤制备方法，步骤包括如下：(1)准备材料，将新鲜鱼清洗干净后切碎，将新鲜辣椒清洗干净；(2)粉碎，将上述的鱼和辣椒使用粉碎机粉碎成细小块状，备用；(3)混料，将上述粉碎好的鱼、辣椒加食盐、姜、蒜、米酒、糯米、生抽、料酒混合均匀，备用；(4)接种，以混料后的混料质量计，加入2.0的复合发酵液翻拌均匀；(5)发酵，将上述混料置于32℃温度发酵罐内发酵15天，得到鱼酸汤。
其中，所述步骤(1)中鱼、辣椒应为新鲜、无变质的原料。所述步骤(2)中辣椒粉碎机粉碎后直径为0.3～0.5cm。以质量份数计，所述步骤(3)中各成分份数为:鱼2.3份、辣椒11份、食盐1.1份、姜0.6份、蒜0.4份、米酒0.16份、糯米2.4份、生抽0.04份、料酒0.06份。
本发明提供的鱼酸汤制备方法，所制得的鱼酸汤味道更加浓香，口味独具特色，营养更加全面、丰富；鱼酸汤发酵周期短，不受外界环境因素所影响，发酵过程更加稳定；鱼酸汤保存时间较长，适合大批量生产。
对照组1：
一种纯种发酵鱼酸汤制备方法，步骤包括如下：(1)准备材料，将新鲜鱼清洗干净后切碎，将新鲜辣椒清洗干净；(2)粉碎，将上述的鱼和辣椒使用粉碎机粉碎成细小块状，备用；(3)混料，将上述粉碎好的鱼、辣椒加食盐、姜、蒜、米酒、糯米、生抽、料酒混合均匀，备用；(4)发酵，将上述混料置于室温自然发酵坛内自然发酵30天，得到鱼酸汤。
其中，所述步骤(1)中鱼、辣椒应为新鲜、无变质的原料。所述步骤(2)中辣椒粉碎机粉碎后直径为0.3～0.5cm。以质量份数计，所述步骤(3)中各成分份数为:鱼2份、辣椒10份、食盐1份、姜0.5份、蒜0.25份、米酒0.12份、糯米2份、生抽0.03份、料酒0.05份。
采用实施例1、2、3及对照组1制备出的鱼酸汤作分层对比，对比结果如下表所示。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明，不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说，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的保护范围。
Claims (6)
1.一种纯种发酵鱼酸汤制备方法，其特征在于，包括如下步骤：
(1)准备材料，将新鲜鱼清洗干净后切碎，将新鲜辣椒清洗干净；
(2)粉碎，将上述的鱼和辣椒粉碎成细小块状，备用；
(3)混料，将上述粉碎好的鱼、辣椒加食盐、姜、蒜、米酒、糯米、生抽、料酒混合均匀，备用；
(4)接种，以混料后的混料质量计，加入2.0～6.0％的复合发酵液翻拌均匀；
(5)发酵，将上述混料置于32～36℃温度发酵罐内发酵10～15天，得到鱼酸汤。
2.根据权利要求1所述的纯种发酵鱼酸汤制备方法，其特征在于：所述步骤(1)中鱼、辣椒应为新鲜、无变质的原料。
3.根据权利要求1所述的纯种发酵鱼酸汤制备方法，其特征在于：所述步骤(2)中鱼、辣椒粉碎机粉碎后直径为0.3～0.5cm。
4.根据权利要求1所述的纯种发酵鱼酸汤制备方法，其特征在于,以质量份数计，所述步骤(3)中各成分份数为:鱼1.5～2.5份、辣椒8～12份、食盐0.8～1.2份、姜0.4～0.6份、蒜0.2～0.4份、米酒0.1～0.2份、糯米1.5～2.5份、生抽0.02～0.04份、料酒0.03～0.06份。
5.根据权利要求1所述的纯种发酵鱼酸汤制备方法，其特征在于：所述步骤(4)中复合发酵液添加量为3～4％。
6.根据权利要求1所述的纯种发酵鱼酸汤制备方法，其特征在于：所述步骤(4)中复合发酵液为鼠李糖乳杆菌：植物乳杆菌：副干酪乳杆菌＝1：1：1混合而成的复合纯菌种。
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