CN110810806A - 一种乳酸菌发酵香菇酱及其制备方法 - Google Patents
一种乳酸菌发酵香菇酱及其制备方法 Download PDFInfo
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Abstract
一种乳酸菌发酵香菇酱是由以下物料成分组成的香菇36%‑39%，三酱（豆瓣酱、甜面酱、豆豉按1:1:1的比例混合）24%‑27%，大豆油13%‑15%，花椒4%‑6%，白糖1%‑2%，食盐1%‑2%，味精2%‑3%，洋葱2%‑3%，大蒜1%‑2%，山梨酸钾0.5%‑1%，嗜酸乳酸杆菌高效发酵剂香菇总量的5%‑8%；按照上述配料、配方、接种、发酵、秘制、炒制制成的乳酸菌香菇酱；本发明能够达到食疗同补的有益效果。
Description
技术领域
本发明涉及一种益生菌（嗜酸乳酸杆菌）发酵制作酱料的技术领域，具体是一种乳酸菌发酵香菇酱及其制备方法。
背景技术
近年来，随着生活水平的不断提高，人们对于一日三餐的要求已经不再局限于从前的“吃好吃饱”这一标准了，很多人都已经意识到各种食物的保健作用，以及将各种保健营养物质科学搭配的必要性。
20世纪初，诺贝尔奖金获得者，俄国著名科学家梅奇尼科夫提出经常饮用酸奶可以长寿的“酸奶长寿说”，指出了发酵乳的医疗效果，至今依然被全世界人们广泛接受和认可，发酵乳制品和乳酸菌饮料被称作人类身体健康的卫士；今后随着我国生产力的发展和人民生活水平的提高，乳酸菌酸奶以及乳酸菌发酵加工业将会以更快的速度向前发展。
本发明乳酸菌发酵香菇酱，就是选用了发酵酸奶的一种嗜酸乳酸杆菌的益生菌，乳酸菌是应用最广泛的益生菌，是一类能在可利用的碳水化合物发酵过程中产生大量乳酸的细菌的总称；通常为厌氧或兼性厌氧菌、耐酸，在PH4.5以下时仍可生长。
嗜酸乳酸杆菌及其菌体代谢产物，对人体的有益生理作用已被大量研究工作所证实；研究发现嗜酸乳酸杆菌的菌体和代谢产物对革兰氏阳性菌和革兰氏阴性菌都有很强的抑菌效果，随着PH值的降低抑菌作用逐渐变强；菌体和代谢产物中含有较高的超氧化物歧化酶（SOD）以及嗜酸菌素、多种维生素、氨基酸和糖蛋白等抑菌物质和免疫增强因子；这些有机酸和抗菌素能抑制大肠杆菌腐败菌的异常发酵，从而具有整肠作用，对预防和治疗慢性便秘、腹泻等肠道疾病有效；美国、俄罗斯等国将嗜酸乳酸杆菌菌体和代谢产物作为治疗肠胃病的保健乳食品已有数十年的历史，近年来还发现嗜酸乳杆菌具有降低血液中胆固醇含量和抑制某些癌细胞生长的作用，使嗜酸乳酸杆菌的研究和应用更为引人瞩目。
本发明中香菇是人所皆知的真菌类营养品；随着近代科学对营养学的研究深入原人体必需的七大营养素，有新增了四种，其中最主要的就是多糖和核酸；近20年来人们逐步发现多糖（一类碳水化合物聚合体）；多糖是一种非特异性免疫调节剂，现已发现香菇、银耳、茯苓、枸杞、山药等都含有比较丰富的多糖，有的已经应用用临床如香菇多糖、茯苓多糖等。
新增加的营养素核酸；生命的最初形成就是脱氧核糖核酸（DNA）和核糖核酸（RNA）形成的，因此支配整个生命活动的核心就是核酸；没有核酸任何生命活动（如新陈代谢）都不能进行；相当长的时间,人们并不了解它，美国医生弗朗尼克先生的研究结果，震动了医学界，从此把核酸作为人体必需的营养。
核酸不足会加速衰老，百病易生；人到了20岁以后需积极摄取富含核酸的饮食以弥补肝脏合成核酸的不足，富含核酸的食物按量的多少分别是香菇、沙丁鱼、荞麦粉、糙米、面粉等显而易见香菇是含核酸最多的食物；科学证明核酸疗法是目前任何疗法都无法不能达到的特殊作用；本发明的背景技术正是鉴于益生菌和香菇如此重要的保健作用。
发明内容
本发明的目的在于提供一种无残留、营养保健的乳酸菌发酵香菇酱及其制备方法。
为实现上述目的，本发明采用以下技术方案：本发明乳酸菌香菇酱是由以下物料成分组成的香菇36%-39%，三酱（豆瓣酱、甜面酱、豆豉按1:1:1的比例混合）24%-27%；大豆油13%-15%，花椒4%-6%，白糖1%-2%，食盐1%-2%，味精2%-3%，洋葱2%-3%，大蒜1%-2%，山梨酸钾0.5%-1%，嗜酸乳酸杆菌高效发酵剂香菇总量的5%-8%。
按照上述配料、配方、接种、发酵、秘制、炒制制成的乳酸菌香菇酱，其质量指标如下：
表1 感官要求
| 项目 | 指标 |
| 色泽 | 呈均匀一致的香菇红 |
| 滋味与气味 | 纯清香香菇酱 |
| 组织状态 | 均匀块状，无凝块 |
| 杂质 | 无肉眼可见外来杂质 |
表2 理化指标
| 水分/（g/100g） ≤ | 50.0 |
| 食用盐（Nacl）/（g/100g） ≤ | 7.0 |
| 总酸（以乳酸计）/（g/100g） ≤ | 10.0 |
| 酸价（以脂肪计）/（g/100g） ≤ | 5.0 |
| 过氧化值（以脂肪计）/（g/100g） ≤ | 0.25 |
| 氨基酸态氮/（g/100g） ≥ | 0.3 |
| 铅（以Pb计）/（mg/kg） ≤ | 0.5 |
| 黄曲霉毒素B1/（ug/kg） ≤ | 5.0 |
表3 微生物指标
| 项目 | 指标 |
| 菌落总数/（CFU/g） ≤ | 1500 |
| 大肠菌群/CFU/g） | n=5,c=2,m=10,M=100 |
| 沙门氏菌 | n=5,c=2,m=0/25g |
| 金黄色葡萄球菌/CFU/g） | n=5,c=2,m=0/25g |
具体制备方法：
1.选优质完好的香菇柄（20kg-30kg），用热水泡软，用切丁机切6-7mm左右的丁，然后再进行冲洗，淋干至不滴水为标准；
2.将淋干至不滴水的香菇丁至不锈钢发酵罐，蒸汽1150C-1210C灭菌20-25分钟；夹套通冷却水降温至380C左右，从发酵罐接种口点燃酒精火圈，加入批物料总量的5%-8%的嗜酸乳酸杆菌高效发酵剂(1.5kg-2.4kg)，关闭接种口开始搅动，并保持370C±20C发酵8-10h，出料至无菌恒温间晾干；然后再放入油锅里，待油温降至450C以下时炒制成金黄色备用；
3.把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀称取16kg-17kg；
4.称取大豆油9000-10000克，花椒1000-1500克，辣椒3000-4000克，白糖1000-1500克，食盐1000-1500克，味精1000-2000克，洋葱1000-2000克，大蒜1000-2000克；
5.称取大豆油9000-10000克放入炒锅中加热，当油温达到60度左右，放入称好的豆瓣酱、甜面酱、豆豉进行炒制，炒出红油后，依次放入称好的花椒、辣椒、白糖、洋葱和大蒜当油温达到1900C时，加入称好的食盐和味精，再进行升温，当油温达到2600C时，关火炒制；当油温降低到800C，再次加温把温度慢慢升到2300C时，此时已炒出酱香味；持续再抄5分钟，关火降温，当温度达到1000C时，再次加热，当温度升至2000C时，加入1000-2000克山梨酸钾，炒制5分钟，关火降温至450C时，加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后，即为发酵香菇酱；及时将其倒人已清洗消毒杀菌的灌装机进行灌装，然后真空旋盖，贴标签喷上生产批号，最后成品抽检化验达标后入库。
优选的，嗜酸乳酸杆菌高效发酵剂的制备方法：
（1）嗜酸乳酸杆菌标准菌株来源：中国微生物菌种保藏中心；
（2）斜面培养基和试管、三角瓶液体培养基配方：蛋白胨10克，牛肉膏10克，酵母膏5克、氯化钠5克，葡萄糖10克，杜仲或枸杞子提取物10克，碳酸钙10克，加水至1000毫升；
（3）培养基制备：将上述配方量加热90-950C溶解后用20%氢氧化钠溶液和2mol/l盐酸溶液调整PH6.8分别装试管和三角瓶（斜面试管培养基另外加1%-2%的琼脂），再分别将棉塞和防潮纸按规定进行包扎；115-1210C蒸汽灭菌20-25分钟，加琼脂的试管培养基趁热摆斜面，凝固后试管和三角瓶液体培养基一起置恒温培养箱370C±20C，空白培养22-24h，至冰箱内冷藏备用；
（4）标准菌种进行活化培养发酵；按无菌操作程序打开标准品菌种转入液体试管培养基，置恒温培养箱370C±20C培养22h-24h；
（5）将生长良好的液体试管，按无菌操作程序用铂金饵钩取菌液，划线斜面数支或数十支，置恒温培养箱370C±20C培养22h-24h，观察菌苔生长良好，即可作为生产用斜面菌种，一起置冰箱保存备用；
（6）每天取斜面菌种一支，分别接种1级试管和2级三角瓶培养基中置恒温培养箱370C±20C培养22-24h；
（7）最后将生长良好的三角瓶（2级）液体发酵培养基按无菌操作程序转接预先灭菌过的5000ml圆底烧瓶10%脱脂牛奶混合培养基（培养基总体积3000ml）中，此培养基添加7-8%的蔗糖，1%谷氨酸和1%维生素C和1%碳酸钙作为保护剂和缓冲剂，同样置恒温培养箱370C±20C培养14h-16h，每隔1h摇瓶一次，并观察碳酸钙消失情况；发酵液PH值3.8-4.2时，即判定3级牛奶发酵培养的发酵终点；
(8)最后再将3级培养发酵液置真空冷冻干燥机组，-450C --550C进行真空冷冻干燥并按无菌操作程序收集冻干菌粉称量即得嗜酸乳酸杆菌高效发酵剂。
具体实施方式：
实施例1
1、首选优质完好的香菇柄2500克，用热水泡软，用切丁机切成约8mm左右的丁，然后再进行冲洗，淋干至不滴水为标准。
2、将淋干至不滴水的香菇丁至不锈钢发酵罐，蒸汽1150C-1210C灭菌20-25分钟；夹套通冷却水降温至380C左右，从发酵罐接种口点燃酒精火圈，加入香菇总量的5%-8%的嗜酸乳酸杆菌高效发酵剂(130-200g)，关闭接种口开始搅动，并保持370C±20C发酵8-10h，出料至无菌恒温间晾干；然后再放入油锅里油温降至450C以下时炒制成金黄色备用；把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀称取1650克。
4、称取大豆油937克，花椒125克，辣椒375克，白糖125克，食盐125克，味精187克，洋葱187克，大蒜187克待用。
5、称取937克大豆油放入炒锅中加热，当油温达到60℃左右，放入称好的豆瓣酱、甜面酱、豆豉进行炒制，炒出红油后，依次放入称好的花椒、辣椒、白糖、洋葱和大蒜当油温达到170℃时，加入称好的食盐和味精，再进行升温，当油温达到245℃时，关火炒制；当油温降低到80℃，再次加温把温度慢慢升到245℃时，此时已炒出酱香味；持续再抄7分钟，关火降温，当温度达到110℃时，再次加热，当温度升至180℃时，加入175克山梨酸钾，炒制7分钟，关火降温至45℃时，加入预先炒制成金黄色的发酵香菇丁充分混合均匀后，及时倒人已清洗消毒杀菌的灌装机进行灌装，然后真空旋盖，贴标签喷上生产批号，抽检化验达标后入库。
实施例2
1、首选优质完好的香菇柄5000克，用热水泡软，用切丁机切成约7mm左右的丁，然后再进行冲洗，淋干至不滴水为标准。
2、将淋干至不滴水的香菇丁至不锈钢发酵罐，蒸汽1150C-1210C灭菌20-25分钟；夹套通冷却水降温至380C左右，从发酵罐接种口点燃酒精火圈，加入香菇总量的5%-8%的嗜酸乳酸杆菌高效发酵剂(250g-400g)，关闭接种口开始搅动，并保持370C±20C发酵8-10h，出料至无菌恒温间晾干；然后再放入油锅里油温降至450C以下时炒制成金黄色备用；把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀称取3300克。
4、称取大豆油1874克，花椒250克，辣椒750克，白糖250克，食盐250克，味精374克，洋葱374克，大蒜250克待用。
5、称取1874克大豆油放入炒锅中加热，当油温达到75℃左右，放入称好的豆瓣酱、甜面酱、豆豉进行炒制，炒出红油后，依次放入称好的花椒、辣椒、白糖、洋葱和大蒜当油温达到150℃时，加入称好的食盐和味精，再进行升温，当油温达到220℃时，关火炒制；当油温降低到90℃，再次加温把温度慢慢升到260℃时，此时已炒出酱香味；持续再抄5分钟，关火降温，当温度达到120℃时，再次加热，当温度升至180℃时，加入350克山梨酸钾，炒制7分钟，关火降温至45℃时，加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后，即为发酵香菇酱；及时将其倒人已清洗消毒杀菌的灌装机进行灌装，然后真空旋盖，贴标签喷上生产批号，最后成品抽检化验达标后入库。
实施例3
1、首选优质完好的香菇柄3750克，用热水泡软，用切丁机切成约7mm左右的丁，然后再进行冲洗，淋干至不滴水为标准。
2、将淋干至不滴水的香菇丁至不锈钢发酵罐，蒸汽1150C-1210C灭菌20-25分钟；夹套通冷却水降温至380C左右，从发酵罐接种口点燃酒精火圈，加入香菇总量的5%-8%的嗜酸乳酸杆菌高效发酵剂(190-300g)，关闭接种口开始搅动，并保持370C±20C发酵8-10h，出料至无菌恒温间晾干；然后再放入油锅里油温降至450C以下时炒制成金黄色备用；把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀称取2745克。
4、称取大豆油1405克，花椒187克，辣椒562克，白糖187克，食盐187克，味精285克，洋葱285克，大蒜187克待用。
5、称取1405克大豆油放入炒锅中加热，当油温达到80℃左右，放入称好的豆瓣酱、甜面酱、豆豉进行炒制，炒出红油后，依次放入称好的花椒、辣椒、白糖、洋葱和大蒜当油温达到170℃时，加入称好的食盐和味精，再进行升温，当油温达到245℃时，关火炒制；当油温降低到80℃，再次加温把温度慢慢升到245℃时，此时已炒出酱香味；持续再抄6分钟，关火降温，当温度达到100℃时，再次加热，当温度升至170℃时，加入260克山梨酸钾，炒制6分钟，关火降温至45℃时，加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后，即为发酵香菇酱；及时将其倒人已清洗消毒杀菌的灌装机进行灌装，然后真空旋盖，贴标签喷上生产批号，最后成品抽检化验达标后入库。
Claims (5)
1.一种乳酸菌发酵香菇酱，其特征在于：该乳酸菌发酵香菇酱是由以下重量的百分百经筛选、冲洗、浸泡、消毒、接种、发酵、秘制、炒制而成；其中：香菇36-39%，三酱（豆瓣酱、甜面酱、豆豉按1:1:1的比例相配制）24-26%，大豆油13%-15%、花椒1%-2%，辣椒4%-6%，白糖1%-2%，食盐1%-2%，味精2%-3%，洋葱2%-3%，大蒜1%-2%，山梨酸钾0.5%-1.0%，嗜酸乳酸杆菌高效发酵剂为香菇资料总量的5%-8%。
2.根据权利要求1所述的一种乳酸菌发酵香菇酱，其特征在于：该乳酸菌发酵香菇酱，有明确的量化和可控的质量指标如下：感官要求呈均匀一致的香菇红、纯清香香菇酱、均匀块状无凝块、无肉眼看见外来杂质；理化指标水分/（g/100g）≤50.0、食用盐（Nacl）/（g/100g）≤7.0、总酸（以乳酸计）/（g/100g）≤10.0、酸价（以脂肪计）/（g/100g）≤5.0、过氧化值（以脂肪计）/（g/100g）≤0.25、氨基酸态氮/（g/100g）≥0.3、铅（以Pb计）/（mg/kg）≤0.5、黄曲霉毒素B1/（ug/kg）≤5.0；微生物指标菌落总数/（CFU/g）≤1500、大肠菌群/CFU/g）n=5,c=2,m=10,M=100、沙门氏菌n=5,c=2,m=0/25g、金黄色葡萄球菌/CFU/g）n=5,c=2,m=0/25g。
3.根据权利要求1所述的一种乳酸菌发酵香菇酱，其特征在于：嗜酸乳酸杆菌高效发酵剂在乳酸菌香菇酱生产中使用量为批量生产总物料的5%-8%；当香菇丁经过筛选、冲洗、浸泡、蒸汽灭菌1150C-1210C灭菌20-25分钟降温至38-400C接入发酵剂；控制发酵温370C±20C发酵8-10h后进入下道秘制和炒制工序，油温降至45℃时，加入预先发酵好的香菇丁炒制成金黄色备用。
4.根据权利要求3所述的一种乳酸菌发酵香菇酱，其特征在于：其特征在于三酱（豆瓣酱、甜面酱、豆豉）按1：1:1的配比进行炒制，炒出红油后， 5分钟后，依次放入称好的花椒、辣椒、白糖、洋葱和大蒜；当油温达到190℃时，加入称好的食盐和味精再进行加温，把温度慢慢升到260℃时，关火炒制；当油温降到80℃时，再次加温，把温度慢慢升到230℃时，此时，已炒出酱香味持续再抄5分钟，关火降温，当温度达到100℃时，再次加温，把温度慢慢升到200℃时，加入规定量大山梨酸钾，炒制5分钟后关火；关火降温至45℃时，加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后，即为发酵香菇酱；及时将其倒人已清洗消毒杀菌的灌装机进行灌装，然后真空旋盖，贴标签喷上生产批号，最后成品抽检化验达标后入库。
5.根据权利要求4所述的一种乳酸菌发酵香菇酱，其特征在于：嗜酸乳杆菌高效发酵剂的制备方法：1）嗜酸乳酸杆菌标准菌株来源：中国微生物菌种保藏中心；2）斜面培养基和试管、三角瓶液体培养基配方：蛋白胨10克，牛肉膏10克，酵母膏5克、氯化钠5克，葡萄糖10克，杜仲或枸杞子提取物10克，碳酸钙10克，加水至1000毫升；3）培养基制备：将上述配方量加热90-950C溶解后用20%氢氧化钠调整PH6.8分别装试管和三角瓶（斜面试管培养基另外加1%-2%的琼脂），再分别将棉塞和防潮纸按规定进行包扎；115-1210C蒸汽灭菌20-25分钟，加琼脂的试管培养基趁热摆斜面，凝固后试管和三角瓶液体培养基一起置恒温培养箱370C±20C，活化培养22h-24h，观察生长良好，即可全部置冰箱保存备用；4）标准菌种进行活化培养发酵；按无菌操作程序打开标准品菌种转入液体试管培养基，置恒温培养箱370C±20C活化培养22h-24h；5）将生长良好的液体试管，按无菌操作程序用铂金饵钩取菌液，划线斜面数支或数十支，置恒温培养箱370C±20C培养22h-24h，观察菌苔生长良好，即可作为生产用斜面菌种，一起置冰箱保存备用；6）每天取斜面菌种一支，分别接种1级试管和2级三角瓶培养基中置恒温培养箱370C±20C培养22h-24h；7）最后将生长良好的三角瓶（2级）液体发酵培养基按无菌操作程序转接预先灭菌过的5000ml圆底烧瓶（配制3000ml）10%脱脂牛奶混合培养基中，此培养基添加7%-8%的蔗糖，1%谷氨酸、1%维生素C和1%碳酸钙作为保护剂和缓冲剂，同样置恒温培养箱370C±20C培养14h-16h，每隔1h摇瓶一次，观察碳酸钙消失情况；发酵终点PH3.8-4.2；8）最后再将3级培养发酵液置真空冷冻干燥机组，-450C --550C进行真空冷冻干燥并按无菌操作程序收集冻干菌粉称量即得嗜酸乳酸杆菌高效发酵剂。
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