CN112515110B - 低酪氨酸低盐风味黄豆酱的制备方法 - Google Patents
低酪氨酸低盐风味黄豆酱的制备方法 Download PDFInfo
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- CN112515110B CN112515110B CN202011420975.1A CN202011420975A CN112515110B CN 112515110 B CN112515110 B CN 112515110B CN 202011420975 A CN202011420975 A CN 202011420975A CN 112515110 B CN112515110 B CN 112515110B
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- loofah sponge
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Abstract
本发明涉及一种低酪氨酸低盐风味黄豆酱的制备方法,制备工艺如下:(1)酱油渣预处理:(2)功能性原料复合物配方:(3)大豆预处理:(4)灭菌处理:(5)面粉炒制:(6)制备丝瓜络去酪蛋白纤维材料,纤维材料含有酪氨酸氨基转移酶;(7)大曲制备:(8)钾离子盐水的制备:食盐:KCl:水质量比=1.2‑1.5:0.5:10混合均匀;(9)W1/O/W2乳化菌液制备;(10)黄豆酱发酵。本发明添加的猴头菇粉、杏鲍菇粉、海鲜菇粉、喇叭菌粉、银耳粉,富含多糖、肽、生物活性物质,具有助消化、利五脏、抗心血管疾病、滋补身体等功效。此外,该复合菇粉富含谷氨酸和天冬氨酸,以及杏鲍菇多肽等,可以起到天然提鲜效果。
Description
技术领域
本发明属于调味品酿造技术领域,具体涉及到低酪氨酸低盐风味黄豆酱的制备方法及低酪氨酸低盐风味黄豆酱。
背景技术
黄豆酱发酵过程中,由于蛋白酶的作用,大豆蛋白水解程度的增强,形成大量游离氨基酸,游离酪氨酸由于聚集,结晶,而形成白斑,对黄豆酱的质量产生了负面影响,造成了严重的经济损失。如何彻底有效解决黄豆酱发酵过程中的白斑形成,成了困扰大多数企业的难题。
我国每年酱油渣的产量巨大,由于其富含营养素,如粗蛋白(23.09g/100g)、氨基氮(788mg/100g)、灰分(34-36%)、大豆异黄酮、油脂和纤维素等,被大多数企业用于黄豆酱的生产。但是,酱油渣的加入却影响了黄豆酱的风味,因此,只有很少一部分酱油渣可以用于黄豆酱生产,大多数酱油渣仍然被丢弃。如果加大酱油渣在黄豆酱中的使用也成为了困扰企业的另一大难题。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊,而这种简化或省略不能用于限制本发明的范围。
鉴于上述和/或现有黄豆酱制备方法中存在的问题,提出了本发明。
因此,本发明的目的是在减盐的同时,解决黄豆酱发酵过程中白斑的形成,且实现酱油渣的高效利用。具体地,本发明提供了一种添加酱油渣、菇类混合原料,且发酵过程中使用丝瓜络抑菌纤维复合材料,制备减盐黄豆酱的方法。
本发明提供低酪氨酸低盐风味黄豆酱的制备方法,按照下述步骤进行:
(1)酱油渣预处理:取布袋压榨后的酱油渣,磨粉,过20目筛,送入蒸汽爆破装置内,0.8-2.3MPa蒸汽爆破处理3min,烘干备用。
(2)功能性原料复合物配方:蒸汽爆破后的酱油渣粉、猴头菇粉、杏鲍菇粉、海鲜菇粉、喇叭菌粉、银耳粉。蒸汽爆破后的酱油渣粉50-60份、猴头菇粉5-10份、杏鲍菇粉5-10份、海鲜菇粉5-10份、喇叭菌粉10-20份、银耳粉10-20份。
(3)大豆预处理:将大豆泡入5倍质量的水中,30℃,低频超声:功率为75-150W,频率为20-50kHz,处理10h。
(4)灭菌处理:将第(2)步的原料复合物与第(3)步预处理大豆按照质量比1:5-6混合均匀,121℃处理10min,趁热卸压排气,继续处理10min,再次趁热卸压排气。
(5)面粉炒制:面粉入热锅,炒制20-30s,将功能性原料与大豆的混合物和炒面粉按质量比3-4:1的比例混匀。
(6)丝瓜络抑菌纤维复合材料的制备:
①丝瓜络接枝丙烯酸制备:二苯甲酮:无水乙醇=1:10(w/v)混合溶解完全,加入丙烯酸,搅拌均匀。丝瓜络清洗干净,浸渍该混合接枝液体中20-40min。取出,紫外照射20-30min,洗涤,50℃真空烘箱烘干。
②丝瓜络接枝季铵化壳聚糖制备:20-25mg/mL壳聚糖,滴加10mg/mL的冰醋酸,使壳聚糖与冰醋酸的重量比为2-2.5:1,形成淡黄色粘稠液体。加入步骤①得到的丝瓜络接枝丙烯酸的样品,室温静置30h,将样品用烯NaOH调节为pH 8.5-9.0,滴加100-130mg/mL的环氧丙基三甲基氯化铵溶液20-25mL,65℃水浴2h,清洗,50℃烘干。
③酪氨酸氨基转移酶交联纤维材料的制备:质量分数1%的十二烷基苯磺酸钠预处理液浸泡步骤②得到的样品,升温至80-90℃,搅拌处理1h,纯净水清洗,50℃真空烘箱烘干。将上述样品加入1-3%的酪氨酸氨基转移酶的水溶液中,pH5.0-6.0,反应3.5-4.5h,清洗样品,低温烘干。
④天然抑菌物质的接枝:将步骤③得到的样品至于植物多酚、生物素、抗菌肽混合溶液中,80℃吸附4h,植物多酚:生物素:抗菌肽=1:1:1,总含量为1-2%质量浓度的水溶液。加入乙二醇双缩水甘油醚,乙二醇双缩水甘油醚的体积为上述水溶液体积的1-2%,80℃继续反应4h,清洗,低温烘干即得丝瓜络抑菌纤维复合材料。
(7)大曲制备:第(5)步得到的混合物温度降至50℃以下,接入0.3%沪酿3.042米曲霉孢子,30℃堆积培养至出现白色菌丝,平铺培养至菌丝浓密,再次打散培养至黄绿色,制得大曲。
(8)钾离子盐水的制备:食盐:可食用KCl:水按照质量比1.2-1.5:0.5:10混合均匀。
(9)W1/O/W2乳化菌液制备:将活化后的安琪酵母股份有限公司耐盐鲁氏酵母sc01加入5%KCl溶液中,使溶液菌浓度达到106CFU/mL,与大豆油(含2%重量的聚甘油蓖麻醇酸酯)按质量比1:2的比例混合,并以16000rpm的速率剪切3min制得油包水W1/O乳化菌液。该乳化液再与5%KCl溶液连续相(含1%重量的吐温80)按质量比1:2的比例混匀,以10000rpm的速率剪切2min进行重乳化,制得W1/O/W2乳化菌液。
(10)黄豆酱发酵:大曲和盐水按照1:2比例混合,30℃发酵,加入第(9)步1/10-2/10的W1/O/W2乳化菌液,加入1%低聚果糖,搅拌均匀,根据实际情况加入丝瓜络抑菌纤维复合材料使酱汁充满整个丝瓜络内部,形成丝瓜络复合纤维材料包裹酱汁状态,低频微波处理1h,每隔5天,低频微波:功率为1.4-1.7kW,频率为900-1000MHz,处理1h,直至50-60d,发酵结束。
本发明的有益效果:
1、本发明添加的猴头菇粉、杏鲍菇粉、海鲜菇粉、喇叭菌粉、银耳粉,富含多糖、肽、生物活性物质,具有助消化、利五脏、抗心血管疾病、滋补身体等功效。此外,该复合菇粉富含谷氨酸和天冬氨酸,以及杏鲍菇多肽等,可以起到天然提鲜效果。
2、本发明使用蒸汽爆破处理酱油渣,可以促进酱油渣纤维素的分解,更加有利于发酵的进行,消除产品中的粗纤维口感,实现酱油渣的高效利用。
3、本发明使用酱油渣、菇粉、丝瓜络抑菌纤维复合材料,减小了发酵产生的酪氨酸的空间占位,在一定程度上降低了酪氨酸的结晶率。丝瓜络抑菌纤维上的酪氨酸氨基转移酶也可以起到转化酪氨酸的功效。后期发酵过程中加入低聚果糖,低频微波促进了美拉德反应的进行,使酪氨酸进一步发生美拉德反应,解决了黄豆酱酪氨酸结晶的问题。
4、本发明在大豆浸泡阶段,增加了低频超声处理,可以促进大豆分子热运动,有利于大豆结构的破坏,提高了后期发酵效率。
5、本发明灭菌过程采用二次卸压排气法,保证了物料的疏松程度,有利于后期发酵的进行。
6、本发明将面粉炒制处理,可以提高黄豆酱的酱香风味,且可以杀灭面粉中的微生物,防止面粉中的微生物污染。
7、本发明将鲁氏酵母制备成W1/O/W2乳化菌液,加入酱醪中,随着乳化菌液体系在发酵过程中的不断溶解,鲁氏酵母菌株进一步进入到酱醪中参与再发酵,不仅通过稀释作用降低了酱醪盐分,而且使鲁氏酵母不断溶解进入酱醪中参与发酵,保证了鲁氏酵母菌的活力,提高了发酵效率。
8、本发明使用部分食用KCl代替食盐酿制的酱油,为预防心脑血管疾病提供了帮助。且添加的丝瓜络抑菌纤维复合材料,可以抑制发酵过程中杂菌的产生,有助于低酪氨酸低盐风味黄豆酱的酿造。
附图说明
图1为低酪氨酸低盐风味黄豆酱的制备方法的工艺流程示意图。
图2为各实施例感官评价结果。
图3为各实施例电子鼻雷达图。
图4为各实施例优势菌属构成图。
图5为各实施例细菌群落结构PCA图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂,下面结合说明书实施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是本发明还可以采用其他不同于在此描述的其它方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做类似推广,因此本发明不受下面公开的具体实施例的限制。
实施例1(最优实施例)
低酪氨酸低盐风味黄豆酱的制备方法,步骤如下:
(1)酱油渣预处理:取布袋压榨后的酱油渣,磨粉,过20目筛,送入蒸汽爆破装置内,0.8MPa蒸汽爆破处理3min,烘干备用。酱油渣:大豆面粉发酵后的酱油渣成分主要为:20%的粗蛋白,8%的粗脂肪,11%的还原糖。
(2)功能性原料复合物配方:蒸汽爆破后的酱油渣粉50份、猴头菇粉5份、杏鲍菇粉5份、海鲜菇粉6份、喇叭菌粉15份、银耳粉10份。
(3)大豆预处理:将大豆泡入5倍质量的水中,30℃,低频超声处理10h。
(4)灭菌处理:将第(2)步的原料复合物与第(3)步预处理大豆按照质量比1:5混合均匀,121℃处理10min,趁热卸压排气,继续处理10min,再次趁热卸压排气。
(5)面粉炒制:面粉入热锅,炒制20-30s,将功能性原料与大豆的混合物和炒面粉按质量比3:1的比例混匀。
(6)丝瓜络抑菌纤维复合材料的制备:
丝瓜络接枝丙烯酸制备:二苯甲酮:无水乙醇=1:10(w/v)混合溶解完全,加入丙烯酸,搅拌均匀。丝瓜络清洗干净,浸渍该混合接枝液体中20-40min。取出,紫外照射20-30min,洗涤,50℃真空烘箱烘干。
丝瓜络接枝季铵化壳聚糖制备:20-25mg/mL壳聚糖,滴加10mg/mL的冰醋酸,使壳聚糖与冰醋酸的重量比为2-2.5:1,形成淡黄色粘稠液体。加入步骤①得到的丝瓜络接枝丙烯酸的样品,室温静置30h,将样品用烯NaOH调节为pH 8.5-9.0,滴加100-130mg/mL的环氧丙基三甲基氯化铵溶液20-25mL,65℃水浴2h,清洗,50℃烘干。
酪氨酸氨基转移酶交联纤维材料的制备:质量分数1%的十二烷基苯磺酸钠预处理液浸泡步骤②得到的样品,升温至80-90℃,搅拌处理1h,纯净水清洗,50℃真空烘箱烘干。将上述样品加入1-3%的酪氨酸氨基转移酶的水溶液中,pH5.0-6.0,反应3.5-4.5h,清洗样品,低温烘干。
天然抑菌物质的接枝:将步骤③得到的样品至于植物多酚、生物素、抗菌肽混合溶液中,80℃吸附4h,植物多酚:生物素:抗菌肽=1:1:1,总含量为1-2%质量浓度的水溶液。加入乙二醇双缩水甘油醚,乙二醇双缩水甘油醚的体积为上述水溶液体积的1-2%,80℃继续反应4h,清洗,低温烘干即得丝瓜络抑菌纤维复合材料。
(7)大曲制备:第(5)步得到的混合物温度降至50℃以下,接入0.3%沪酿3.042米曲霉孢子,30℃堆积培养至出现白色菌丝,平铺培养至菌丝浓密,再次打散培养至黄绿色,制得大曲。
(8)钾离子盐水的制备:食盐:可食用KCl:水按照质量比1.4:0.5:10混合均匀。
(9)W1/O/W2乳化菌液制备:将活化后的安琪酵母股份有限公司耐盐鲁氏酵母sc01加入5%KCl溶液中,使溶液菌浓度达到106CFU/mL,与大豆油(含2%重量的聚甘油蓖麻醇酸酯)按质量比1:2的比例混合,并以16000rpm的速率剪切3min制得油包水W1/O乳化菌液。该乳化液再与5%KCl溶液连续相(含1%重量的吐温80)按质量比1:2的比例混匀,以10000rpm的速率剪切2min进行重乳化,制得W1/O/W2乳化菌液。
(10)黄豆酱发酵:大曲和盐水按照1:2比例混合,30℃发酵,加入第(8)步1/10-2/10的W1/O/W2乳化菌液,加入1%低聚果糖,搅拌均匀,根据实际情况加入丝瓜络抑菌纤维复合材料使酱汁充满整个丝瓜络内部,形成丝瓜络复合纤维材料包裹酱汁状态,低频微波处理1h,每隔5天,低频微波:功率为1.4-1.7kW,频率为900-1000MHz,处理1h,直至50-60d,发酵结束。
由图2滋味对比可知,未添加汽爆后的酱油渣粉和菇类的黄豆酱的酯香表现出较高的强度,而添加菇类能有效的提升黄豆酱的酱香和鲜味,但咸度较低,说明添加汽爆酱渣、菇类和丝瓜络可以减盐增鲜,使得酱香更浓烈。
实施例2
低酪氨酸低盐风味黄豆酱的制备方法,未加酱油渣和菇类,步骤如下:
(1)大豆预处理:将大豆泡入5倍质量的水中,30℃,低频超声处理10h。
(2)灭菌处理:将预处理大豆在121℃处理10min,趁热卸压排气,继续处理10min,再次趁热卸压排气。
(3)面粉炒制:面粉入热锅,炒制20-30s,将功能性原料与大豆的混合物和炒面粉按质量比3:1的比例混匀。
(4)丝瓜络抑菌纤维复合材料的制备:
丝瓜络接枝丙烯酸制备:二苯甲酮:无水乙醇=1:10(w/v)混合溶解完全,加入丙烯酸,搅拌均匀。丝瓜络清洗干净,浸渍该混合接枝液体中20-40min。取出,紫外照射20-30min,洗涤,50℃真空烘箱烘干。
丝瓜络接枝季铵化壳聚糖制备:20-25mg/mL壳聚糖,滴加10mg/mL的冰醋酸,使壳聚糖与冰醋酸的重量比为2-2.5:1,形成淡黄色粘稠液体。加入步骤①得到的丝瓜络接枝丙烯酸的样品,室温静置30h,将样品用烯NaOH调节为pH 8.5-9.0,滴加100-130mg/mL的环氧丙基三甲基氯化铵溶液20-25mL,65℃水浴2h,清洗,50℃烘干。
酪氨酸氨基转移酶交联纤维材料的制备:质量分数1%的十二烷基苯磺酸钠预处理液浸泡步骤②得到的样品,升温至80-90℃,搅拌处理1h,纯净水清洗,50℃真空烘箱烘干。将上述样品加入1-3%的酪氨酸氨基转移酶的水溶液中,pH5.0-6.0,反应3.5-4.5h,清洗样品,低温烘干。
天然抑菌物质的接枝:将步骤③得到的样品至于植物多酚、生物素、抗菌肽混合溶液中,80℃吸附4h,植物多酚:生物素:抗菌肽=1:1:1,总含量为1-2%质量浓度的水溶液。加入乙二醇双缩水甘油醚,乙二醇双缩水甘油醚的体积为上述水溶液体积的1-2%,80℃继续反应4h,清洗,低温烘干即得丝瓜络抑菌纤维复合材料。
(5)大曲制备:待第(3)步的混合物温度降至50℃以下,接入0.3%沪酿3.042米曲霉孢子,30℃堆积培养至出现白色菌丝,平铺培养至菌丝浓密,再次打散培养至黄绿色,制得大曲。
(6)钾离子盐水的制备:食盐:可食用KCl:水按照质量比1.4:0.5:10混合均匀。
(7)W1/O/W2乳化菌液制备:将活化后的安琪酵母股份有限公司耐盐鲁氏酵母sc01加入5%KCl溶液中,使溶液菌浓度达到106CFU/mL,与大豆油(含2%重量的聚甘油蓖麻醇酸酯)按质量比1:2的比例混合,并以16000rpm的速率剪切3min制得油包水W1/O乳化菌液。该乳化液再与5%KCl溶液连续相(含1%重量的吐温80)按质量比1:2的比例混匀,以10000rpm的速率剪切2min进行重乳化,制得W1/O/W2乳化菌液。
(8)黄豆酱发酵:大曲和盐水按照1:2比例混合,30℃发酵,加入第(7)步1/10-2/10的W1/O/W2乳化菌液,加入1%低聚果糖,搅拌均匀,根据实际情况加入丝瓜络抑菌纤维复合材料使酱汁充满整个丝瓜络内部,形成丝瓜络复合纤维材料包裹酱汁状态,低频微波处理1h,每隔5天,低频微波:功率为1.4-1.7kW,频率为900-1000MHz,处理1h,直至50-60d,发酵结束。
比较实施例1和实施例2的黄豆酱风味如表1、表2所示。
表1黄豆酱挥发性物质种类变化对比表
表2黄豆酱酯类、醛类和吡嗪类含量比较
由表1和表2可知,黄豆酱风味成分主要有醇类、醛类、酯类、酮类、烷烃类和吡嗪等杂环类物质,实施例1中的酯类和醛类物质含量增大的同时,吡嗪类物质也很丰富,由0.06%增加到0.41%。酯类的挥发性物质其相对物质含量由36.43%升至38.09%。添加酱油渣及菇类黄豆酱的醛类物质含量均高于实施例2,由4.12%升高到7.35%。添加酱油渣和菇类的黄豆酱风味物质中,果香和焦糖香的风味物质含量明显增加。在实施例1中检测到的十六酸乙酯、2,5-二甲基吡嗪和苯己醛的含量分别是实施例2的1.27、4.20倍和1.38倍。在实施例1中检测到特有的吡嗪类物质如:2-乙基-3,6-二甲基吡嗪和2-乙基-3-甲基吡嗪。十六酸乙酯与果香味的香气密切相关。吡嗪类化合物与焦糖香有很强的相关性,赋予黄豆酱特有的果香和焦糖香。在实施例2中检测到的硬脂酸乙酯、油酸乙酯和正癸醛的含量分别是实施例1的3.61、2.02和1.80倍。硬脂酸乙酯、油酸乙酯与油脂香的香气密切相关。所以,未添加汽爆酱渣和菇粉的黄豆酱具有更加明显的油脂香。
实施例1的黄豆酱在传感器W5S(氮氧类化合物)和传感器W2S(对醇类、醛酮类灵敏)的响应值最高,说明添加菇类的黄豆酱中芳香化合物可能与氮氧类化合物(吡嗪类)和醛类化合物密切相关(图3)。
实施例3
低酪氨酸低盐风味黄豆酱的制备方法,未添加丝瓜络抑菌纤维复合材料,步骤如下:
(1)酱油渣预处理:取布袋压榨后的酱油渣,磨粉,过20目筛,送入蒸汽爆破装置内,0.8MPa蒸汽爆破处理3min,烘干备用。
(2)功能性原料复合物配方:蒸汽爆破后的酱油渣粉50份、猴头菇粉5份、杏鲍菇粉5份、海鲜菇粉6份、喇叭菌粉15份、银耳粉10份。
(3)大豆预处理:将大豆泡入5倍质量的水中,30℃,低频超声处理10h。
(4)灭菌处理:将第(2)步的原料复合物与第(3)步预处理大豆按照质量比1:5混合均匀,121℃处理10min,趁热卸压排气,继续处理10min,再次趁热卸压排气。
(5)面粉炒制:面粉入热锅,炒制20-30s,将功能性原料与大豆的混合物和炒面粉按质量比3-4:1的比例混匀。
(6)大曲制备:第(5)步得到的混合物温度降至50℃以下,接入0.3%沪酿3.042米曲霉孢子,30℃堆积培养至出现白色菌丝,平铺培养至菌丝浓密,再次打散培养至黄绿色,制得大曲。
(7)钾离子盐水的制备:食盐:可食用KCl:水按照质量比1.4:0.5:10混合均匀。
(8)W1/O/W2乳化菌液制备:将活化后的安琪酵母股份有限公司耐盐鲁氏酵母sc01加入5%KCl溶液中,使溶液菌浓度达到106CFU/mL,与大豆油(含2%重量的聚甘油蓖麻醇酸酯)按质量比1:2的比例混合,并以16000rpm的速率剪切3min制得油包水W1/O乳化菌液。该乳化液再与5%KCl溶液连续相(含1%重量的吐温80)按质量比1:2的比例混匀,以10000rpm的速率剪切2min进行重乳化,制得W1/O/W2乳化菌液。
(9)黄豆酱发酵:大曲和盐水按照1:2比例混合,30℃发酵,加入第(8)步1/10-2/10的W1/O/W2乳化菌液,加入1%低聚果糖,搅拌均匀,低频微波处理1h,每隔5天,低频微波:功率为1.4-1.7kW,频率为900-1000MHz,处理1h,直至50-60d,发酵结束。
本实施例与实施例1相比,未添加丝瓜络抑菌纤维复合材料中酪氨酸浓度高于优化后的酪氨酸和苯丙氨酸的浓度,黄豆酱表面有酪氨酸结晶(表3)。
表3酪氨酸与苯丙氨酸含量表
应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
本发明提供了低酪氨酸低盐风味黄豆酱的制备方法。本发明添加蒸汽爆破处理的酱油渣,并辅以猴头菇、杏鲍菇、海鲜菇、喇叭菌、银耳等功能性菇类酿造黄豆酱。并且,在传统工艺基础上,增加低频超声处理浸泡大豆,面粉炒制,二次卸压排气等工艺,提升黄豆酱的风味。本发明使用部分食用KCl代替食盐酿制减盐黄豆酱,将鲁氏酵母制备成W1/O/W2乳化菌液用于后期发酵,使用丝瓜络抑菌纤维复合材料发酵及低频微波工艺,有效解决了黄豆酱酪氨酸结晶的根本问题。
Claims (4)
1.低酪氨酸低盐风味黄豆酱的制备方法,其特征在于:制备工艺如下:
(1)酱油渣预处理:取布袋压榨后的酱油渣,磨粉,过20目筛,送入蒸汽爆破装置内,0.8-2.3 MPa蒸汽爆破处理3 min,烘干备用;
(2)功能性原料复合物配方:蒸汽爆破后的酱油渣粉与猴头菇粉、杏鲍菇粉、海鲜菇粉、喇叭菌粉、银耳粉混合;
(3)大豆预处理:将大豆泡入3-7倍质量的水中,30℃,低频超声处理10 h;
(4)灭菌处理:将第(2)步的原料复合物与第(3)步预处理大豆按照质量比1:5-6混合均匀,121℃处理10 min,趁热卸压排气,继续处理10 min,再次趁热卸压排气;
(5)面粉炒制:面粉入热锅,炒制20-30 s,将功能性原料与大豆的混合物和炒面粉按质量比3-4:1的比例混匀;
(6)制备丝瓜络去酪蛋白纤维材料,纤维材料含有酪氨酸氨基转移酶;
所述丝瓜络去酪蛋白纤维材料的制备方法如下:
步骤一:丝瓜络接枝丙烯酸制备:二苯甲酮:无水乙醇=1:10(g/ml)混合溶解完全,加入丙烯酸,搅拌均匀,丝瓜络清洗干净,浸渍该混合接枝液体中20-40min,取出,紫外照射20-30 min,洗涤,50℃真空烘箱烘干;
步骤二:丝瓜络接枝季铵化壳聚糖制备:20-25 mg/mL壳聚糖,滴加10 mg/mL的冰醋酸,使壳聚糖与冰醋酸的重量比为2-2.5:1,形成淡黄色粘稠液体;加入步骤一得到的丝瓜络接枝丙烯酸的样品,室温静置30 h,将样品用烯NaOH调节为pH 8.5-9.0,滴加100-130 mg/mL的环氧丙基三甲基氯化铵溶液20-25 mL,65℃水浴2 h,清洗,50℃烘干;
步骤三:酪氨酸氨基转移酶交联纤维材料的制备:质量分数1%的十二烷基苯磺酸钠预处理液浸泡步骤二得到的样品,升温至80-90℃,搅拌处理1h,纯净水清洗,50℃真空烘箱烘干,将上述样品加入1-3%的酪氨酸氨基转移酶的水溶液中,pH5.0-6.0,反应3.5-4.5 h,清洗样品,低温烘干;
步骤四:天然抑菌物质的接枝:将步骤三得到的样品置于植物多酚、生物素、抗菌肽混合水溶液中,80℃吸附4 h,加入乙二醇双缩水甘油醚,80℃继续反应4 h,清洗,低温烘干即得丝瓜络抑菌纤维复合材料;
所述混合水溶液中植物多酚、生物素、抗菌肽的质量比为= 1:1:1,植物多酚、生物素、抗菌肽的总质量浓度为1-2%,乙二醇双缩水甘油醚的体积为上述水溶液体积的1-2%;
(7)大曲制备:第(5)步得到的混合物温度降至50℃以下,接入0.3%米曲霉孢子,30℃堆积培养至出现白色菌丝,平铺培养至菌丝浓密,再次打散培养至黄绿色,制得大曲;
(8)钾离子盐水的制备:食盐:KCl:水质量比=1.2-1.5:0.5:10混合均匀;
(9) W1/O/W2乳化菌液制备:将活化后的鲁氏酵母加入5% KCl溶液中,使溶液菌浓度达到106 CFU/mL,与大豆油按质量比1:2的比例混合,并以16000rpm的速率剪切3 min制得油包水W1/O乳化菌液;该乳化液再与5% KCl溶液按质量比1:2的比例混匀,以10000rpm的速率剪切2 min进行重乳化,制得W1/O/W2乳化菌液;
(10) 黄豆酱发酵:大曲和盐水按照1:2比例混合,30℃发酵,加入第(8)步1/10-2/10的W1/O/W2乳化菌液,加入1%低聚果糖,搅拌均匀,加入丝瓜络去酪蛋白纤维材料,使酱汁充满整个丝瓜络内部,形成丝瓜络复合纤维材料包裹酱汁状态,低频微波处理1 h,每隔5天,低频微波处理1 h,直至50-60 d,发酵结束;所述低频超声的功率为75-150 W, 频率为20-50kHz,所述低频微波的功率为1.4-1.7 kW,频率为900-1000 MHz。
2.如权利要求1所述的低酪氨酸低盐风味黄豆酱的制备方法,其特征在于:所述功能性原料复合物组成:蒸汽爆破后的酱油渣粉50-60份、猴头菇粉5-10份、杏鲍菇粉5-10份、海鲜菇粉5-10份、喇叭菌粉10-20份、银耳粉10-20份。
3.根据权利要求1所述的低酪氨酸低盐风味黄豆酱的制备方法,其特征在于:菌种为米曲霉沪酿3.042。
4.根据权利要求1所述的低酪氨酸低盐风味黄豆酱的制备方法,其特征在于:所述的W1/O/W2乳化菌液的制备,大豆油包含2%重量的聚甘油蓖麻醇酸酯,5% KCl溶液中添加了1%重量的吐温80。
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CN104624249A (zh) * | 2014-12-30 | 2015-05-20 | 中国地质大学(武汉) | 一种丝瓜络基阳离子交换纤维的制备方法 |
CN106819861A (zh) * | 2016-12-30 | 2017-06-13 | 河北农业大学 | 一种防止豆酱产生酪氨酸结晶的方法 |
CN106905438A (zh) * | 2017-03-14 | 2017-06-30 | 西南交通大学 | 一种壳聚糖季铵盐抗菌纤维素及其制备方法 |
CN108716118A (zh) * | 2018-06-01 | 2018-10-30 | 重庆大学 | 一种茶多酚修饰粘胶纤维的制备工艺 |
CN109007759A (zh) * | 2018-08-22 | 2018-12-18 | 东北农业大学 | 一种低含盐量酱油的制作方法 |
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