CN110800911A - 一种豆水乳酸菌干货复水剂及其制备方法 - Google Patents
一种豆水乳酸菌干货复水剂及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种豆水乳酸菌干货复水剂及其制备方法。本发明的方法制备的复水剂泡发干货比直接用清水泡发可缩短0.5‑2h，泡发倍数稳定，泡发后的干货质地适中，提高泡发质量，可以延长泡发后食品的保鲜期3‑5h；本发明的复水剂中含有大量益生菌，可有效降低干货中的亚硝酸盐等有害物质的含量，同时可以有效去除腥、涩等杂味，使泡发的干货更营养美味；本发明的复水剂利用制作益生菌豆腐剩余的豆水为原料，可有效解决益生菌豆腐生产中产生的豆水，经继续发酵制得的豆水乳酸菌干货复水剂含有铜、磷、铁、钾、钙、锌、钼等微量元素，还含有黄酮、皂甙、叶酸、维生素及人体必需的16中氨基酸，同时其中还含有丰富的益生菌。
Description
技术领域
本发明属于食品技术领域，具体涉及一种豆水乳酸菌干货复水剂及其制备方法。
背景技术
干货泛指用风干、晾晒等方法去除了水分的调味品、食品。常见的干货如去除了水分的木耳、紫菜、香菇、松茸、松蘑、鲍鱼、海参、鱼虾、燕窝等。常见的干货分为干果、干蔬、调味料、杂粮、饮品、药膳、果脯。
制作干货的原料采摘后一般都会晒干放置，当利用其做成其他产品时，均需要提前将干货浸泡处理，由于干货较硬，浸泡复水速率比较慢，因此将干货泡发需要经过较长的时间，生产效率较低，且浸泡时候过程容易产生亚硝酸盐，以及具有腥味、涩味等影响口感。
鉴于以上原因，特提出本发明。
发明内容
为了解决现有技术存在的以上问题，本发明提供了一种豆水乳酸菌干货复水剂及其制备方法，本发明的复水剂泡发干货时间明显缩短，且可以降低干货中亚硝酸盐等有害物质的含量，具有除腥、涩等杂味。
本发明的第一目的提供了一种豆水乳酸菌干货复水剂的制备方法，其特征在于，包括如下步骤：
(1)益生菌点制液的制备：将干大豆加入其重量2.5-3.5倍的水浸泡7-9h，再加水打浆，磨浆，灭菌得到豆浆，冷却至35-40℃，加入干大豆重量0.5-0.7倍的益生菌发酵，得到益生菌点制液；
(2)按照步骤(1)中豆浆的制备方法制备相同重量的豆浆，加热至100℃后煮10-15min，得到煮沸的豆浆；
(3)取一定量步骤(1)得到的益生菌点制液加入到沸水中，并保温70-75℃下搅拌处理，得到稀释后的益生菌点制液；
(4)将稀释后的益生菌点制液加入到步骤(2)中煮沸的豆浆中，搅拌，直到豆浆凝结为豆腐，保温静置使上清液澄清；
(5)将澄清的上清液过滤，冷却，加入干大豆重量0.1-0.3倍的柠檬汁，再加入益生菌点制液，发酵，得到豆水乳酸菌干货复水剂。
本发明的复水剂通过利用益生菌进行制备豆腐的豆水作为复水剂的主要原料，再加入柠檬汁，本发明的柠檬汁为新鲜的柠檬经榨挤后得到的汁液，柠檬汁中含有糖类、维生素C、维生素B1、B2、烟酸、钙、磷、铁等营养成分。本发明通过加入柠檬汁不但利于益生菌的发酵，而且最后制备的复水剂中含有较高活性的益生菌，而且还可以辅助降低干货浸泡过程中产生亚硝酸盐，去除腥味等作用。
进一步的，步骤(1)中豆浆的重量与干大豆的重量比为9.6-10:1。
进一步的，步骤(1)中所述的益生菌为青春双歧杆菌、保加利亚乳杆菌、两歧双歧杆菌、嗜酸乳杆菌、植物乳杆菌和酵母菌按照重量比10-20:25-35:10-20:15-25:10-20:3-8，优选的，重量比为15:30:15:20:15:5。
本发明的复水剂中加入上述的益生菌，通过两次发酵而成，可以减少微生物的传代次数，使种子罐的菌液保持活力与性状，益生菌的含量高，可以明显降低干货中的亚硝酸盐等有害物质的含量，去腥，涩等杂味更好，泡发的干货营养更美味。
进一步的，步骤(1)中磨浆为依次经60目、80目、100目、120目四次精细磨浆处理。
进一步的，步骤(1)中灭菌温度为110-120℃，灭菌时间为5-20min，发酵温度为35-40℃，发酵时间为24-48h。
进一步的，步骤(3)中益生菌点制液与沸水的重量比为1:1-1.4，优选的，重量比为1:1.2。
进一步的，步骤(4)中保温的温度为80-90℃。
进一步的，步骤(5)中冷却至35-40℃，发酵温度为35-40℃，发酵时间为24-48h。
进一步的，步骤(5)中的益生菌点制液的重量与步骤(3)中益生菌点制液的重量比为1:1.5-2.5，优选的，重量比为1:2。
一种豆水乳酸菌干货复水剂，包括所述的豆水乳酸菌干货复水剂的制备方法制备而成。
本发明的复水剂主要用在木耳、紫菜、香菇、松茸、松蘑、鲍鱼、海参、鱼虾、燕窝等等需要复水的食品上。
本发明的复水剂在用于泡发干货时，需要将本发明制备的复水剂加入清水进行稀释，配制成1-5％的溶液，再进行泡发干货使用。
与现有技术相比，本发明的有益效果为：
(1)本发明的方法制备的复水剂泡发干货比直接用清水泡发可缩短0.5-2h，泡发倍数稳定，泡发后的干货质地适中，提高泡发质量，可以延长泡发后食品的保鲜期3-5h；
(2)本发明的复水剂中含有大量益生菌，可有效降低干货中的亚硝酸盐等有害物质的含量，同时可以有效去除腥、涩等杂味，使泡发的干货更营养美味；
(3)本发明的复水剂利用制作益生菌豆腐剩余的豆水为原料，可有效解决益生菌豆腐生产中产生的豆水，经继续发酵制得的豆水乳酸菌干货复水剂含有铜、磷、铁、钾、钙、锌、钼等微量元素，还含有黄酮、皂甙、叶酸、维生素及人体必需的16中氨基酸，同时其中还含有丰富的益生菌。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚，下面将对本发明的技术方案进行详细的描述。显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式，都属于本发明所保护的范围。
实施例1
一种豆水乳酸菌干货复水剂的制备方法，包括如下步骤：
(1)益生菌点制液的制备：将10kg干大豆加入其重量2.5倍的水浸泡7h，再加水打浆，依次经60目、80目、100目、120目四次精细磨浆处理，灭菌得到豆浆，灭菌温度为110℃，灭菌时间为5min，豆浆的重量与干大豆的重量比为9.6:1，冷却至35℃，加入干大豆重量0.5倍的益生菌发酵，所述的益生菌为青春双歧杆菌、保加利亚乳杆菌、两歧双歧杆菌、嗜酸乳杆菌、植物乳杆菌和酵母菌按照重量比10:35:10:25:10:8，发酵温度为35℃，发酵时间为48h，得到益生菌点制液；
(2)按照步骤(1)中豆浆的制备方法制备相同重量的豆浆，加热至100℃后煮10min，得到煮沸的豆浆；
(3)取2/5重量的步骤(1)得到的益生菌点制液加入到沸水中，益生菌点制液与沸水的重量比为1:1，并保温70℃下搅拌处理，得到稀释后的益生菌点制液；
(4)将稀释后的益生菌点制液加入到步骤(2)中煮沸的豆浆中，搅拌，直到豆浆凝结为豆腐，80℃下保温静置使上清液澄清；
(5)将澄清的上清液过滤，冷却至35℃，加入干大豆重量0.1倍的柠檬汁，再加入3/5重量的步骤(1)得到的益生菌点制液，在35℃下发酵，发酵时间为24h，得到豆水乳酸菌干货复水剂。
实施例2
一种豆水乳酸菌干货复水剂的制备方法，包括如下步骤：
(1)益生菌点制液的制备：将10kg干大豆加入其重量3倍的水浸泡8h，再加水打浆，依次经60目、80目、100目、120目四次精细磨浆处理，灭菌得到豆浆，灭菌温度为115℃，灭菌时间为12.5min，豆浆的重量与干大豆的重量比为9.8:1，冷却至37.5℃，加入干大豆重量0.6倍的益生菌发酵，所述的益生菌为青春双歧杆菌、保加利亚乳杆菌、两歧双歧杆菌、嗜酸乳杆菌、植物乳杆菌和酵母菌按照重量比15:30:15:20:15:5，发酵温度为37.5℃，发酵时间为36h，得到益生菌点制液；
(2)按照步骤(1)中豆浆的制备方法制备相同重量的豆浆，加热至100℃后煮12.5min，得到煮沸的豆浆；
(3)取1/3重量的步骤(1)得到的益生菌点制液加入到沸水中，益生菌点制液与沸水的重量比为1:1.2，并保温72.5℃下搅拌处理，得到稀释后的益生菌点制液；
(4)将稀释后的益生菌点制液加入到步骤(2)中煮沸的豆浆中，搅拌，直到豆浆凝结为豆腐，85℃下保温静置使上清液澄清；
(5)将澄清的上清液过滤，冷却至37.5℃，加入干大豆重量0.2倍的柠檬汁，再加入2/3重量的步骤(1)得到的益生菌点制液，在37.5℃下发酵，发酵时间为36h，得到豆水乳酸菌干货复水剂。
实施例3
一种豆水乳酸菌干货复水剂的制备方法，包括如下步骤：
(1)益生菌点制液的制备：将10kg干大豆加入其重量3.5倍的水浸泡9h，再加水打浆，依次经60目、80目、100目、120目四次精细磨浆处理，灭菌得到豆浆，灭菌温度为120℃，灭菌时间为20min，豆浆的重量与干大豆的重量比为10:1，冷却至40℃，加入干大豆重量0.7倍的益生菌发酵，所述的益生菌为青春双歧杆菌、保加利亚乳杆菌、两歧双歧杆菌、嗜酸乳杆菌、植物乳杆菌和酵母菌按照重量比20:25:20:15:20:3，发酵温度为40℃，发酵时间为24h，得到益生菌点制液；
(2)按照步骤(1)中豆浆的制备方法制备相同重量的豆浆，加热至100℃后煮15min，得到煮沸的豆浆；
(3)取2/7重量的步骤(1)得到的益生菌点制液加入到沸水中，益生菌点制液与沸水的重量比为1:1.4，并保温75℃下搅拌处理，得到稀释后的益生菌点制液；
(4)将稀释后的益生菌点制液加入到步骤(2)中煮沸的豆浆中，搅拌，直到豆浆凝结为豆腐，90℃下保温静置使上清液澄清；
(5)将澄清的上清液过滤，冷却至40℃，加入干大豆重量0.3倍的柠檬汁，再加入5/7重量的步骤(1)得到的益生菌点制液，在40℃下发酵，发酵时间为48h，得到豆水乳酸菌干货复水剂。
对比例1
本对比例的豆水乳酸菌干货复水剂的制备方法与实施例2均相同，不同之处在于，不添加柠檬汁。
试验例1
分别将实施例1-3和对比例1制备的复水剂中加入清水制成4％的溶液，用于泡发香菇，分别为试验样品1-3和对照样品1，设置对照样品2为清水。
(1)分别用相同重量的复水剂进行浸泡相同重量的香菇，分别测试不同时间下，香菇的重量增加百分数，结果见表1。
表1
从上表可以看出，试验样品1-3和对照样品2相比说明采用本发明的方法制备的复水剂在泡发香菇时，相同泡发时间内，香菇的重量增加百分数高，本发明的复水剂可以明显缩短泡发时间，对照样品1与试验样品1-3相比重量增加百分数变化不明显，说明柠檬汁的加入对于泡发时间的影响不大。
(2)分别检测试验样品1-3和对照样品1-2泡发香菇240min后香菇中亚硝酸盐的含量，以及口感的评价，结果见表2。
表2
| 样品 | 亚硝酸盐的含量(mg/kg) | 口感 |
| 试验样品1 | 2.13 | 无腥、涩等杂味 |
| 试验样品2 | 2.04 | 无腥、涩等杂味 |
| 试验样品3 | 2.14 | 无腥、涩等杂味 |
| 对照样品1 | 3.79 | 轻微腥、涩等杂味 |
| 对照样品2 | 5.14 | 较重腥、涩等杂味 |
从表2中可以看出，对照样品1-2与试验样品1-3相比，亚硝酸盐的含量较高，这是由于本发明的复水剂中加入大量益生菌以及柠檬汁，可以有效降低干货中的亚硝酸盐等有害物质的含量，同时可以有效去除腥、涩等杂味，使泡发的干货更营养美味。
(3)分别测试试验样品1-3和对照样品1制备的复水剂中的益生菌活菌数，结果如表3所示。
表3
从表3可以看出试验样品1-3与对照样品1相比益生菌活菌数高，这是由于本发明通过加入柠檬汁不但利于益生菌的发酵，而且最后制备的复水剂中含有较高活性的益生菌。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种豆水乳酸菌干货复水剂的制备方法，其特征在于，包括如下步骤：
(1)益生菌点制液的制备：将干大豆加入其重量2.5-3.5倍的水浸泡7-9h，再加水打浆，磨浆，灭菌得到豆浆，冷却至35-40℃，加入干大豆重量0.5-0.7倍的益生菌发酵，得到益生菌点制液；
(2)按照步骤(1)中豆浆的制备方法制备相同重量的豆浆，加热至100℃后煮10-15min，得到煮沸的豆浆；
(3)取一定量步骤(1)得到的益生菌点制液加入到沸水中，并保温70-75℃下搅拌处理，得到稀释后的益生菌点制液；
(4)将稀释后的益生菌点制液加入到步骤(2)中煮沸的豆浆中，搅拌，直到豆浆凝结为豆腐，保温静置使上清液澄清；
(5)将澄清的上清液过滤，冷却，加入干大豆重量0.1-0.3倍的柠檬汁，再加入益生菌点制液，发酵，得到豆水乳酸菌干货复水剂。
2.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(1)中豆浆的重量与干大豆的重量比为9.6-10:1。
3.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(1)中所述的益生菌为青春双歧杆菌、保加利亚乳杆菌、两歧双歧杆菌、嗜酸乳杆菌、植物乳杆菌和酵母菌按照重量比10-20:25-35:10-20:15-25:10-20:3-8，优选的，重量比为15:30:15:20:15:5。
4.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(1)中磨浆为依次经60目、80目、100目、120目四次精细磨浆处理。
5.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(1)中灭菌温度为110-120℃，灭菌时间为5-20min，发酵温度为35-40℃，发酵时间为24-48h。
6.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(3)中益生菌点制液与沸水的重量比为1:1-1.4，优选的，重量比为1:1.2。
7.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(4)中保温的温度为80-90℃。
8.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(5)中冷却至35-40℃，发酵温度为35-40℃，发酵时间为24-48h。
9.根据权利要求1所述的豆水乳酸菌干货复水剂的制备方法，其特征在于，步骤(5)中的益生菌点制液的重量与步骤(3)中益生菌点制液的重量比为1:1.5-2.5，优选的，重量比为1:2。
10.一种豆水乳酸菌干货复水剂，其特征在于，包括权利要求1-9任意一项所述的方法制备而成。
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