CN111903969A - 一种葛仙三宝膏及其生产方法 - Google Patents
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Abstract
本发明公开了一种葛仙三宝膏及其生产方法,以甜黄精、刺梨和葛仙米为原料,经过分温分离浸泡、湿法分离磨浆、分温分离熟化、一次发酵、真空浓缩、二次发酵、装罐和杀菌步骤,最后获得葛仙三宝膏产品。该产品富含氨基酸蛋白质、维生素和矿物元素,营养均衡全面;具有益精气、抗衰老、提升免疫力的作用;其甜味纯雅,口感柔滑细腻,香气淳悠。可以用50℃左右开水冲成汤料服用,可以作为餐用调味品,还可以单纯食用。
Description
技术领域
本发明涉及膏滋加工工艺领域,具体是一种葛仙三宝膏的加工工艺。
背景技术
传统的膏滋熬制遵循的是中药膏滋的熬制方法,把配比的物料浸泡,熬汁,过滤,去渣,最后浓缩并添加蜂蜜,其功能以中医调理为主。从食用的角度看,这样的制作方法以及制成的膏滋存在以下不足:其一,产品不能作为食用的产品长期、多样化食用;其二,去渣会造成许多营养成分的损失;其三,不同物料的组织任性和营养成分受热性均不一样,混合物料、使用相同温度熬制不利于充分提取、保存营养成分。
甜黄精为食药两用材料。作为食材,它含有大量淀粉、糖分、脂肪、蛋白质、胡萝卜素、维生素和多种其他营养成分,生食、炖服均可。作为药材,它走脾、肺、肾、肝经,具有益气健脾、补肺、滋肝肾的功效。强筋骨、益精气、抗衰老。
刺梨富含维生索C、维生素P、维生素B族(维生素B1、B2等)、维生素E、叶酸和胡萝卜素等多种维生素,其中维生素C的含量据检测发现,每100克刺梨果肉含维生素C2075~2725mg,是苹果的800倍、香蕉的400倍、红桔的100倍、西红柿的22倍、猕猴桃的10倍,称“维生素C大王”。
葛仙米为鄂西恩施野生特产,是一种高蛋白、高营养的物质,味道鲜美。人体必需的8种氨基酸,葛仙米含了7种,其总蛋白含量达52.7%,还含有多种维生素和其它自然食品不及而人体必需的微量元素锰、钙、锌、铁、磷等矿物质成分。
现有技术中没有将甜黄精、刺梨和葛仙米加工制备膏滋的记载,且现有的膏滋加工工艺并不适用于对甜黄精、刺梨和葛仙米加工制备膏滋。
发明内容
鉴于此,本发明提供了一种将甜黄精、刺梨和葛仙米作为原料工业生产葛仙三宝膏的方法。
本发明采用的技术方案是,一种葛仙三宝膏的生产方法,包括获取浆料、一次发酵、真空浓缩和二次发酵步骤;
其中,所述获取浆料,将葛仙米、甜黄精和刺梨分别进行浸泡、磨浆和熟化得到三种浆料;
所述一次发酵,将三种浆料注入发酵罐中,接入酵母菌株,发酵;
所述真空浓缩,将发酵好的浆料泵入浓缩机内,浓缩至固形物含量50%~55%,出锅;
所述二次发酵,将脱水浓缩的一次发酵的膏体物装入发酵箱中,回焖发酵4~6小时。
进一步,所述获取浆料步骤包括分温分离浸泡、湿法分离磨浆和分温分离熟化;
分温分离浸泡,将葛仙米洗净,于浸泡池35~40℃的水中浸泡20min;甜黄精洗净,切片,于浸泡池50-55℃水中浸泡45min;挑选完好、无软腐、无霉烂的无籽刺梨,冲洗、沥干水分、去皮,于浸泡池25~35℃的水中浸泡15min;甜黄精:刺梨:葛仙米的重量比为5.5~6.5:4.5~5.5:0.85~1.15;
湿法分离磨浆,葛仙米磨浆料水比为1:0.5,甜黄精磨浆料水比为1:2.0,刺梨磨浆料水比为1:0.3;
分温分离熟化,葛仙米浆的熟化温度控制在100-105℃,熟化时间为10分钟;甜黄精浆熟化温度控制在140-150℃,熟化时间为15分钟;刺梨浆熟化温度控制在95-100℃,熟化时间为6分钟。
本发明的“葛仙三宝膏”采用上述3种材料,经过不断小试、中试,采用优化的配比,经过“分熟双酵”的工艺加工过程制成具有保健效果的食品。从制作方法上看,本产品制作方法与现有膏滋制作方法具有以下优点:(1)传统的膏滋制作采用单温混合熬制的方法,不利于有效保全营养成分。本方法根据每种食材的组织特性及营养成分的耐热性,各自采用不同的适宜温度浸泡和熟化,从而有效保护、最大程度保全了营养成分;(2)传统膏滋制作采用粉碎、熬制,滤渣,最后浓缩,本方法首先把三种食材分温浸泡充分后,湿法磨浆,并达到一定细度;熟化后接种富含糖化酶和纤维素酶的菌种,经过第一次发酵,把纤维软化、分解,最后经过第二次回焖发酵,进一步软化纤维。经过这样的工序,产品无需滤渣,从而充分保全了天然的营养成分,同时,口味细腻淳香,独具特色。
本发明的“葛仙三宝膏”从营养成分方面看,产品富含氨基酸蛋白质、维生素和矿物元素,营养均衡全面;从保健作用方面看,具有益精气、抗衰老、提升免疫力的作用;从口味口感方面看,其甜味纯雅,口感柔滑细腻,香气淳悠。
该产品可以多样化食用,可以用50℃左右开水冲成汤料服用,可以作为餐用调味品,还可以单纯食用。
附图说明
图1为本发明的工艺流程图;
图2为发酵箱的爆炸图;
图3为发酵箱内外箱体间填充松针的示意图。
具体实施方式
参见图1,本发明的工艺流程包括以下步骤:
(一)分温分离浸泡
(1)葛仙米浸泡:将葛仙米(干品)洗净,于浸泡池35~40℃的水中浸泡20min。
(2)甜黄精浸泡:将甜黄精(干品)洗净,切片,于浸泡池50-55℃水中浸泡45min。
(3)刺梨浸泡:挑选完好、无软腐、无霉烂的无籽刺梨,用流水冲洗、沥干水分,选用机械擦皮或滚筒去皮法去皮,于浸泡池25~35℃的水中浸泡15min。
根据小试与中试的结果,三种物料相对优化的配比区间见表1。本发明中甜黄精采用鄂西山区天然野生品,刺梨采用鄂西山区天然野生品,葛仙米为鄂西恩施野生特产。
表1葛仙三宝膏的物料优化配比
甜黄精(干) | 刺梨(鲜) | 葛仙米(干品) | |
优化配比1 | 5.5 | 4.5 | 0.85 |
优化配比2 | 6.0 | 5.0 | 1.0 |
优化配比3 | 6.5 | 5.5 | 1.15 |
工艺特色与优点:葛仙米为藻类植物,其干品吸水速度快,组织洗水后易软化,故在较低温度下短时浸泡。甜黄精为根茎类植物,其干品吸水速度慢,组织不易软化,故在较高温度下长时间浸泡。刺梨采用新鲜材料,水分含量较高,且其所含丰富维生素耐热性不高,故在低温下短时浸泡。该工艺环节充分考虑了各种材料的组织与营养特性,采用分温浸泡可以极大提高磨浆效果和有效保护营养成分。
(二)湿法分离磨浆
开启葛仙米、甜黄精、刺梨浸泡池输送管道,进行分离磨浆。葛仙米磨浆料水比为1:0.5(按质量计算),控制进料速度2.4Kg/Min;甜黄精磨浆料水比为1:2.0,控制进料速度1.5Kg/Min;刺梨磨浆料水比为1:0.3,控制进料速度3.5Kg/Min。磨浆细度达到120目,经过反复的实验研究,这样的磨浆细度一方面充分破碎组织纤维,促进后期发酵中纤维的分解转化;另一方面可在不过滤渣的情况下达到口感细腻的效果。最终得到均匀一致的葛仙米浆、甜黄精浆和刺梨浆,注入缓冲池备用。
工艺特色与优点:充分考虑3种食材的不同含水量以及不同硬度,分别采用不同的料水比和进料速度,采用湿法磨浆方法,磨浆细度达到120目,这样的磨浆细度一方面充分破碎组织纤维,促进后期发酵中纤维的分解转化;另一方面可在不过滤渣的情况下达到口感细腻的效果。
(三)分温分离熟化
将湿法磨浆得到的浆料分别从缓冲池经由管道加热熟化。葛仙米浆的熟化温度控制在100-105℃,熟化时间为10分钟;甜黄精浆熟化温度控制在140-150℃,熟化时间为15分钟;刺梨浆熟化温度控制在95-100℃,熟化时间为6分钟。将熟化后的三种浆料经由管道喷淋冷却至25-30℃,一同管道输送到发酵罐。
工艺特色与优点:葛仙米为藻类植物,富含氨基酸和微量元素,耐热性较高;甜黄精为根茎类植物,富含多糖、氨基酸,耐热性较高。刺梨含有丰富维生素,耐热性不高。该工序充分考虑了各种材料的组织与营养成分的耐热性,采用分温分离熟化可以极其有效保护营养成分。
(四)一次发酵
将溶液注入发酵罐中,接入酵母菌株,控制温度25~30℃,PH值6.5~7.2,常压发酵4小时。酵母菌株从重庆三峡学院生物工程学院微生物研究购买,产品编号为SX2122。该菌株在黑曲霉中接入了瑞氏木霉的纤维素酶基因,能分泌纤维素酶。其糖化酶活达到1352.4U/g。
工艺特色与优点:甜黄精和刺梨虽然经过了熟化,其纤维得到了软化,但一方面不利于消化吸收,同时也不利于口感的柔滑细腻。经过该工序处理,一是通过发酵菌株产生的糖化酶和纤维素酶分解浆料中的淀粉和大部分纤维素,提升可吸收的养分含量,并极大提升产品的细腻口感。二是通过降解糖化生成自然的单糖或双糖,无需额外添加甜味品,使产品甜味浑然天成。营养成分进一步提高,口感得到极大改善。
(五)真空浓缩
将发酵好的浆料泵入浓缩机内,在真空度-0.02~-0.05MPa,温度30℃下循环浓缩至固形物含量50%~55%,立即出锅。
(六)二次发酵
该发酵工序的目的是进一步软化第一次发酵后剩余纤维,并促使产品回焖增香。将脱水浓缩的一次发酵的膏体物装入由杉树材料制成的独特发酵箱中,控制温度在30~32℃,回焖发酵4~6小时,增加膏体淳香。
参见图2和图3,(1)发酵箱包括外箱1和内箱2,内空尺寸为长*宽*高=200*200*150(cm),内箱2的四侧壁上设有若干直径0.5cm的小孔。(2)外箱1和内箱2采用厚2.0cm的杉树板材,材料轻盈通透,香味悠远。(3)所述内箱2外壁和所述外箱1内壁之间具有5.0cm的空隙,在所述空隙中填充蒸汽杀菌过的松针4。(4)发酵箱还具有箱盖3。(5)装入膏体前在发酵缸内底部及四周铺满纱布。
在以上发酵箱的结构中,外箱1是具有四侧壁和底箱体结构,内箱2可以是具有四侧壁和底箱体结构,也可以只包含四个侧壁。
工艺特色与优点:该工序采用本发明独特的发酵设备,经过回焖发酵,各种养分得到进一步融合,其口味进一步柔滑细腻,回焖发酵过程中结合发酵箱中的松针使其香味进一步醇厚清雅,极大提升了产品的品质。
(七)装罐、杀菌
根据包装的规格,进行灌装。灌装前,所用的灌装容器如玻璃瓶等必须彻底清洗、消毒杀菌处理。在灌装时严格按照灌装的规格足量灌装,灌装完毕立即进行封盖。然后进行喷淋式蒸汽杀菌,技术参数为温度147℃,压力为0.44Mp。
Claims (10)
1.一种葛仙三宝膏的生产方法,其特征在于,包括获取浆料、一次发酵、真空浓缩和二次发酵步骤;
其中,所述获取浆料,将葛仙米、甜黄精和刺梨分别进行浸泡、磨浆和熟化得到三种浆料;
所述一次发酵,将三种浆料注入发酵罐中,接入酵母菌株,发酵;
所述真空浓缩,将发酵好的浆料泵入浓缩机内,浓缩至固形物含量50%~55%,出锅;
所述二次发酵,将脱水浓缩的一次发酵的膏体物装入发酵箱中,回焖发酵4~6小时。
2.根据权利要求1所述一种葛仙三宝膏的生产方法,其特征在于:所述获取浆料步骤包括分温分离浸泡、湿法分离磨浆和分温分离熟化;
分温分离浸泡,将葛仙米洗净,于浸泡池35~40℃的水中浸泡20min;甜黄精洗净,切片,于浸泡池50-55℃水中浸泡45min;挑选完好、无软腐、无霉烂的无籽刺梨,冲洗、沥干水分、去皮,于浸泡池25~35℃的水中浸泡15min;甜黄精:刺梨:葛仙米的重量比为5.5~6.5:4.5~5.5:0.85~1.15;
湿法分离磨浆,葛仙米磨浆料水比为1:0.5,甜黄精磨浆料水比为1:2.0,刺梨磨浆料水比为1:0.3;
分温分离熟化,葛仙米浆的熟化温度控制在100-105℃,熟化时间为10分钟;甜黄精浆熟化温度控制在140-150℃,熟化时间为15分钟;刺梨浆熟化温度控制在95-100℃,熟化时间为6分钟。
3.根据权利要求2所述一种葛仙三宝膏的生产方法,其特征在于:所述湿法分离磨浆中葛仙米的进料速度为2.4Kg/Min,甜黄精的进料速度为1.5Kg/Min,刺梨的进料速度为3.5Kg/Min。
4.根据权利要求1或2或3所述一种葛仙三宝膏的生产方法,其特征在于:还包括将熟化后的三种浆料冷却至25-30℃。
5.根据权利要求1所述一种葛仙三宝膏的生产方法,其特征在于:所述一次发酵的条件为:温度25~30℃,PH值6.5~7.2,常压发酵4小时。
6.根据权利要求1或5所述一种葛仙三宝膏的生产方法,其特征在于:所述酵母菌株为能分泌纤维素酶的酵母菌。
7.根据权利要求1所述一种葛仙三宝膏的生产方法,其特征在于:所述真空浓缩的条件为:真空度-0.02~-0.05MPa,温度30℃下,循环浓缩。
8.根据权利要求1所述一种葛仙三宝膏的生产方法,其特征在于:所述发酵箱包括外箱(1)和内箱(2),所述内箱(2)外壁和所述外箱(1)内壁之间具有空隙,在所述空隙中填充松针(4),所述内箱(2)的四侧壁上设有若干小孔。
9.根据权利要求8所述一种葛仙三宝膏的生产方法,其特征在于:所述外箱(1)和内箱(2)选用杉树板材制成。
10.一种葛仙三宝膏,其特征在于:通过权利要求1-9任一项所述的生产方法生产得到。
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