CN110140944A - 一种杂粮芽多菌酱及其制作方法 - Google Patents
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Abstract
本发明涉及食品加工,更为具体地说,涉及一种杂粮芽多菌酱及其制作方法。包括原料预处理、杂粮芽的制备、漂烫杀青、配料酱渍及后熟等工艺,采用加压浸泡后发芽的方法,可以富集黄酮类等物质,再结合茶多酚与维生素共同阻断亚硝酸盐的形成,使得所制备的多菌酱具有较低的亚硝酸盐。采用复合蘑菇调味,同时加入配料,改善口感,最后制备得到口感好的杂粮芽多菌酱。采用稀盐水漂洗及柠檬酸溶液漂烫杀青,可以保持原来的色泽及鲜度,同时漂烫可以去除内部酶的活性和原来表面的微生物,是同样的保存条件下得到较长的保质期。
Description
技术领域
本发明涉及食品加工,更为具体地说,涉及一种杂粮芽多菌酱及其制作方法。
背景技术
“开门七件事,柴米油盐酱醋茶”是老百姓日常生活中的必需品。其中酱更是家庭中不可或缺的调味品,“北人不可一日无酱,南人不可一日无豉”,自古以来酱便深受人们的喜爱,酱自周朝起已经是人们生活中非常重要的不可或缺的一类食物。随着时间的推移,很多发酵酱的品种已经消失了,目前留存下来的发酵酱有豆酱、甜面酱、米酱等。随着食品工业的发展、消费者生活水平的提高,消费结构的转变等因素,传统发酵酱品种在市场中的份额受到冲击,传统发酵酱行业的发展需要在继承传统与创新结合的基础上寻求突破,人们对酱消费习惯正在向低盐方向发展。
萌动是一种神奇的生命现象,是生命发展的最初阶段,是生物最具活力的阶段。有活力的种子吸水后,开始进行呼吸、营养成分的分解及合成代谢活动,经过一段时期,种胚突破种皮露出胚根,这一过程叫做种子的萌发或萌动。藜麦萌发过程中不仅发生了许多生理代谢变化,如酶的活化生成、细胞生理活性的恢复。同时可以提高谷物的营养品质,如改善氨基酸的组成、提高蛋白质的利用率、增加B族维生素的含量、降低抗营养因子等。
发明内容
本发明根据营养健康需求,将杂粮芽、菌类结合起来,辅以辣椒调节风味,开发一种低盐且营养丰富的杂粮芽多菌酱。
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的蘑菇,以及辣椒,放入稀盐水漂洗;
(2)杂粮芽制备:浸泡谷子、高粱、藜麦的混合料,后清洗;然后铺在纱布上,在 23~25℃条件下发芽24~36h,间隔 5~6h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.05%~0.1%的柠檬酸溶液分别漂烫;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口;
(5)后熟:每隔 2天搅拌1次,共搅拌2-4次,然后在室温下放置10~30天;
(6)包装: 产品可用塑料袋真空密封包装,或玻璃瓶分装,经灭菌后贮藏。
所述的步骤(1)中蘑菇为:杏鲍菇、金针菇、香菇的混合物,杏鲍菇、金针菇、香菇的质量比为1:1:2。
所述的步骤(2)中谷子、高粱、藜麦的质量比为2~3:1~2:1~2。
所述的步骤(2)的浸泡的工艺为:在3Mpa下,0.01~0.1%次氯酸钠溶液浸泡15-20min。
所述的步骤(3)杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃。
所述的步骤(4)中蘑菇、杂粮芽、辣椒的配比为:蘑菇10-20份、杂粮芽40-50份、辣椒10-20份。
所述的步骤(4)的配料为酱油3-5 wt.%、食盐3-5 wt.%、熟菜籽油10-15 wt.%、芝麻香油2-4 wt.%,以蘑菇、杂粮芽、辣椒的总重为基准。
上述方法制备的杂粮芽多菌酱。
采用上述方法制备的多菌酱,颜色酱黄,具有菌类、杂粮芽和辣椒的特有风味,酱味浓郁,口感脆嫩。
本发明的有益效果
1. 较低的亚硝酸盐
本申请采用加压浸泡后发芽的方法,可以富集黄酮类等物质,再结合茶多酚与维生素共同阻断亚硝酸盐的形成,使得所制备的多菌酱具有较低的亚硝酸盐。
2. 口感好、色泽佳
采用复合蘑菇调味,同时加入配料,改善口感,最后制备得到口感好的杂粮芽多菌酱。采用稀盐水漂洗及柠檬酸溶液漂烫杀青,可以保持原来的色泽及鲜度,同时漂烫可以去除内部酶的活性和原来表面的微生物,是同样的保存条件下得到较长的保质期。
3、易吸收
由于黄酮类物质的富集,使得芽苗菜具有清除自由基、提高免疫能力、强心、抗心律不齐的药理作用,同时碳水化合物、蛋白质、脂肪等营养物质被分解为更小的分子化合物,更利于消化吸收。
具体实施方式
实施例1
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇25 g、金针菇25 g、香菇50 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:在3Mpa下,采用0.01%次氯酸钠溶液浸泡浸泡谷子200 g、高粱200 g、藜麦100 g的混合料15 min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽24h,间隔 5~6h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.1%的柠檬酸溶液分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油21 g、食盐21g、熟菜籽油105 g、芝麻香油14 g。
(5)后熟:每隔 2天搅拌1次,共搅拌4次,然后在室温下放置10天;
(6)包装: 产品用塑料袋真空密封包装,经灭菌后贮藏。
实施例2
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇25 g、金针菇25 g、香菇50 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:在3Mpa下,采用0.1%次氯酸钠溶液浸泡浸泡谷子130 g、高粱130g、藜麦140 g的混合料15 min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽36h,间隔 5~6h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.05%的柠檬酸溶液分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油30 g、食盐30g、熟菜籽油60 g、芝麻香油24 g。
(5)后熟:每隔 2天搅拌1次,共搅拌2次,然后在室温下放置30天;
(6)包装: 产品用塑料袋真空密封包装,经灭菌后贮藏。
实施例3
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇25 g、金针菇25 g、香菇50 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:在3Mpa下,采用0.05 %次氯酸钠溶液浸泡浸泡谷子100 g、高粱100 g、藜麦100 g的混合料15 min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽30 h,间隔5~6 h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.08%的柠檬酸溶液分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油20 g、食盐20g、熟菜籽油60 g、芝麻香油15 g。
(5)后熟:每隔 2天搅拌1次,共搅拌3次,然后在室温下放置20天;
(6)包装:玻璃瓶分装,经灭菌后贮藏。
对比例1
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇100 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:在3Mpa下,采用0.05 %次氯酸钠溶液浸泡浸泡谷子100 g、高粱100 g、藜麦100 g的混合料15 min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽30 h,间隔5~6 h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.08%的柠檬酸溶液分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油20 g、食盐20g、熟菜籽油60 g、芝麻香油15 g。
(5)后熟:每隔 2天搅拌1次,共搅拌3次,然后在室温下放置20天;
(6)包装:玻璃瓶分装,经灭菌后贮藏。
对比例2
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇25 g、金针菇25 g、香菇50 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:在3Mpa下,采用0.05 %次氯酸钠溶液浸泡浸泡藜麦300 g的混合料15min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽30 h,间隔 5~6 h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.08%的柠檬酸溶液分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油20 g、食盐20g、熟菜籽油60 g、芝麻香油15 g。
(5)后熟:每隔 2天搅拌1次,共搅拌3次,然后在室温下放置20天;
(6)包装:玻璃瓶分装,经灭菌后贮藏。
对比例3
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇25 g、金针菇25 g、香菇50 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:采用0.05 %次氯酸钠溶液浸泡浸泡谷子100 g、高粱100 g、藜麦100 g的混合料15 min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽30 h,间隔 5~6 h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.08%的柠檬酸溶液分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油20 g、食盐20g、熟菜籽油60 g、芝麻香油15 g。
(5)后熟:每隔 2天搅拌1次,共搅拌3次,然后在室温下放置20天;
(6)包装:玻璃瓶分装,经灭菌后贮藏。
对比例4
一种杂粮芽多菌酱的制作方法,包括以下步骤:
(1)原料预处理:取切去菇脚的杏鲍菇25 g、金针菇25 g、香菇50 g,以及辣椒100 g,放入浓度为10%的稀盐水漂洗;
(2)杂粮芽制备:在3Mpa下,采用0.05 %次氯酸钠溶液浸泡浸泡谷子100 g、高粱100 g、藜麦100 g的混合料15 min,后清洗;然后铺在纱布上,在 23~25℃条件下发芽30 h,间隔5~6 h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的开水分别漂烫;所述的杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口; 所述的配料为酱油20 g、食盐20g、熟菜籽油60 g、芝麻香油15 g。
(5)后熟:每隔 2天搅拌1次,共搅拌3次,然后在室温下放置20天;
(6)包装:玻璃瓶分装,经灭菌后贮藏。
实施效果例一
按照中华人民共和国国家标准GB 2714-2003 酱腌菜卫生标准,标准中对于感官要求为:具有酱腌菜固有的色、香、味,无杂质,无其他不良气味,不得有霉斑白膜。
标准中对于理化指标的要求见表1。
标准中对于微生物指标的要求见表2。
根据中华人民共和国国家标准GB 2714-2003 酱腌菜卫生标准的规定,对实施例1-3及对比例1-4的酱菜进行评价,其中亚硝酸盐单独列出,见实施效果例二,其余结果见表3。
表3实施例1-3及对比例1-4的酱菜的评价分析结果
实施效果例二
亚硝酸盐的测定:根据中华人民共和国国家标准GB/T5009.54-2003 酱腌菜卫生标准的分析方法中关于亚硝酸盐(GB/T5009.33)的规定进行检测分析。
黄酮类物质测定
(1)样品处理
1)固体样品:
称取1~2g干燥的固体样品,用滤纸包紧,置于索氏提取器中,加入50~100ml70%乙醇溶液浸润后,在80℃水浴下回流3h,至提取液无色为止。粗提液冷却后,减压抽滤,并用少量25%乙醇溶液洗涤滤渣,合并滤液。在50℃下减压蒸馏,除去其中的乙醇,直至索氏提取器内溶液呈无醇味。倒出容器内溶液,用30ml热水分3次洗涤,抽滤后,将滤液倒入分液漏斗中,以75ml 氯仿分3次萃取脱脂,待完全分层后,收集各次下层水溶液并定容至50ml。
2)液体样品:
准确吸取1.0ml样品,定容至50ml后,直接以75ml 氯仿分3次萃取脱脂,其余步骤同上。
(2)标准曲线的绘制:
准确吸取芦丁标准溶液0、0.50、1.00、2.00、3.00、⒋00ml(相当于芦丁0、75、150、300、450、600ug),移入10ml刻度比色管中,加入30%乙醇溶液至5ml,各加5%亚硝酸钠溶液0.3ml,振摇后放置5min,加入10%硝酸铝溶液0.3ml摇匀后放置6min,加1.0mol/L氢氧化钠溶液2ml,用30%乙醇定容至刻度。摇匀,放置15min,于510nm波长处测定吸光度,以零管为空白,以芦丁含量(ug)为横坐标,以吸光度为纵坐标绘制标准曲线,计算相关系数(r)。
(3)样品测定:
根据样品中总黄酮含量高低,取适宜体积待测液,按标准曲线制备操作步骤于510nm处进行吸光度的测定(样液如有沉淀,应过滤后测定)。
采用上述方法测定多菌酱中亚硝酸盐及总黄酮的含量,结果见下表。
表4 实施例1-3及对比例1-4的多菌酱的亚硝酸盐及总黄酮的含量
Claims (8)
1.一种杂粮芽多菌酱的制作方法,其特征在于,包括以下步骤:
(1)原料预处理:取切去菇脚的蘑菇,以及辣椒,放入稀盐水漂洗;
(2)杂粮芽制备:浸泡谷子、高粱、藜麦的混合料,后清洗;然后铺在纱布上,在 23~25℃条件下发芽24~36h,间隔 5~6h 喷淋1次;晾干;
(3)漂烫杀青:将杂粮芽、菌类、辣椒放入加热后的0.05%~0.1%的柠檬酸溶液分别漂烫;
(4)配料酱渍: 将杀青后的菌类、辣椒切成条状,加入杂粮芽、配料,拌和均匀后用薄膜封口;
(5)后熟:每隔 2天搅拌1次,共搅拌2-4次,然后在室温下放置10~30天;
(6)包装: 产品可用塑料袋真空密封包装,或玻璃瓶分装,经灭菌后贮藏。
2.根据权利要求1所述的制作方法,其特征在于,所述的步骤(1)中蘑菇为:杏鲍菇、金针菇、香菇的混合物,杏鲍菇、金针菇、香菇的质量比为1:1:2。
3.根据权利要求1所述的制作方法,其特征在于,所述的步骤(2)中谷子、高粱、藜麦的质量比为2~3:1~2:1~2。
4.根据权利要求1所述的制作方法,其特征在于,所述的步骤(2)的浸泡的工艺为:在3Mpa下,0.01~0.1%次氯酸钠溶液浸泡15-20min。
5.根据权利要求1所述的制作方法,其特征在于,所述的步骤(3)杂粮芽的漂烫温度为90-92℃;菌类的漂烫温度为96-98℃、辣椒的漂烫温度为94-96℃。
6.根据权利要求1所述的制作方法,其特征在于,所述的步骤(4)中蘑菇、杂粮芽、辣椒的配比为:蘑菇10-20份、杂粮芽40-50份、辣椒10-20份。
7. 根据权利要求1所述的制作方法,其特征在于,所述的步骤(4)的配料为酱油3-5wt.%、食盐3-5 wt.%、熟菜籽油10-15 wt.%、芝麻香油2-4 wt.%,以蘑菇、杂粮芽、辣椒的总重为基准。
8.采用权利要求1所述的方法制备的杂粮芽多菌酱。
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