CN112998245A - 一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱及其制备方法 - Google Patents
一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱及其制备方法,按重量份计,包括以下原料:辣椒10份、香菇10份、姜1‑3份、蒜1‑3份、西红柿2‑6份、胡萝卜2‑6份、碳源1‑3份、食盐1‑3份、副干酪乳杆菌8%‑15%。通过原料准备、辅料准备、调配灭菌、乳酸菌种子液培养、发酵、巴氏灭菌、调配等步骤制得。本发明采用了乳酸菌纯种发酵技术,生产周期比自然发酵周期明显缩短,发酵条件比自然条件易于控制,且整个发酵生产过程中未采用高盐腌制,避免了辣椒和香菇中各自风味物质的流失,产品性能稳定、不含防腐剂。本发明的酸辣香菇辣椒酱辣味柔和、咸酸甜适口、香味浓郁,且富有发酵香味。
Description
技术领域
本发明属于生物技术领域,具体涉及一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱,同时还涉及其制备方法。
背景技术
自然发酵辣椒一般是利用附着在辣椒表面的微生物进行自然发酵而成的,美味可口,健胃消食,在贵州、四川、重庆等地家庭广泛制作,自然发酵辣椒色泽鲜红,香浓辣鲜,既辣又酸,特有的香、辣、鲜、酸、嫩、咸、脆的独特风味,老少皆宜,深受人们喜爱和欢迎。目前,为防止发酵过程中微生物污,工厂化生产的发酵辣椒大多数采用高盐腌制的半成品,再进行脱盐后而得到市面辣椒成品,在脱盐过程中,会造成发酵辣椒中许多风味物质流失,从而造成工业化生产的发酵辣椒风味不足。同时,传统的发酵辣椒加工工艺简单,处于自然发酵条件下,发酵速度和产品品质等受自然条件尤其是温度的影响非常大,因此质量极不稳定,在储存的过程中辣椒质构容易软化、表面易沾生水而“生花”从而引起发酵辣椒的风味改变,从而市场上的辣椒产品会通过添加大量防腐剂达到长期保质的目的,这给调味品的食用安全性带来很大隐患。
香菇属于真菌门,是一种重要的栽培真菌,又名香菌、花菇、香蕈。香菇具有味道鲜美、肉质肥厚细嫩、香气独特、营养丰富,是一种食药两用的食用真菌,具有很高的营养和药用保健价值,如香菇中含蛋白质、脂肪、碳水化合物、粗纤维、灰分,同时还含有大量的维生素、矿物质和多种活性物质,具有防动脉硬化、抗肿瘤等多种生理功能。现今,我国市场上大部分食用菌只作为烹调菜肴的原料或配料出售,且食用方法单一,严重影响食用菌的消费数量,食用菌在强健国民体质、提高国民健康水平中的重要作用未能充分发挥出来。
发明内容
本发明的目的在于克服上述缺点而提供一种不添加防腐剂,发酵周期短,利用副干酪乳杆菌发酵的酸辣香菇辣椒酱。
本发明的另一目的在于提供该利用副干酪乳杆菌发酵酸辣香菇辣椒酱的制备方法。
本发明的一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱,按重量份计,包括以下原料:
辣椒10份、香菇10份、姜1-3份、蒜1-3份、西红柿2-6份、胡萝卜2-6份、碳源1-3份、食盐1-3份、副干酪乳杆菌8%-15%。
上述的一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱,按重量份计,包括如下辅料:
0.5-1份蜂蜜、0.5-1份蔗糖、0.04-0.06份黄原胶。
本发明的一种利用副干酪乳杆菌发酵酸辣香菇辣椒酱的制备方法,包括以下步骤:
(1)原料准备:新鲜红辣椒经挑选去把后称取10份,清洗后切成约2厘米的小块,沸水中热烫,打浆待用;取香菇10份,清理筛选去除杂质后,洗净,切成约5mm大小香菇丁待用;
(2)辅料准备:将生姜、大蒜、胡萝卜、西红柿洗净并分别切碎,加入1-3份经粉碎的大蒜、1-3份经粉碎的生姜、2-6份的西红柿、2-6份的胡萝卜、碳源1-3份、1-2份的食盐;
(3)调配灭菌:原辅料调配均匀后分装到发酵容器中,采用高压蒸汽灭菌,灭菌条件为120-122℃8-12min,灭菌结束冷却待用;
(4)乳酸菌种子液培养:
①菌种活化:将斜面培养的菌种在MRS琼脂培养基上划线活化,在37℃下培养24-48h;
②种子液制备:配制MRS液体培养基,三角瓶盛装,121℃灭菌20min,然后在超净工作台接入活化的菌种到液体培养基中,在37℃,160r/min,培养17-19h;
(5)发酵:在超净工作台接种副干酪乳杆菌,接种量8%-15%,用灭菌的筷子搅拌均匀、密封容器,控制发酵温度为35℃-37℃,发酵24至60小时;
(6)巴氏灭菌:发酵结束后进行巴氏杀菌,杀菌条件为68-72℃ 4-6min;
(7)调配与包装:灭菌结束后加入0.5-1份蜂蜜、0.5-1份的蔗糖、0.04-0.06份的黄原胶匀质,包装即得。
上述的一种利用副干酪乳杆菌发酵香菇辣椒酱的制备方法,其中步骤(4)所述的斜面培养基为MRS琼脂培养基:蛋白胨10g,牛肉膏10g,酵母提取物5g,柠檬酸二铵2g,乙酸钠5g,葡萄糖20g,吐温80 ml,硫酸镁0.5g,硫酸锰0.25g,琼脂粉15g,121℃灭菌20min,种子液制备采用MRS液体培养基,该菌种已于2020年5月29日保藏在中国典型培养物保藏中心(地址:中国武汉武汉大学),保藏号:CCTCC NO: M2020156,名称为:副干酪乳杆菌FBKL1.3028(Lactobacillus paracasei FBKL1.3028)。
本发明与现有技术相比,具有明显的有益效果,从以上技术方案可知:本发明以鲜辣椒和鲜香菇为主要原料,以西红柿、胡萝卜、生姜、大蒜为主要辅料。以贵州特色酸汤为试验材料,经筛菌、分离、纯化、镜检、生理生化以及采用16S rDNA测序方法对菌株进行分子鉴定,并参照《伯杰氏细菌鉴定手册》,分离到副干酪乳杆菌( Lactobacillus paracase),并将分离到的菌株为生产菌株,应用到贵州发酵酸辣香菇酱中,采用该菌株发酵的香菇辣椒酱操作方法简单,工艺清晰,且不易污染,对生产环境要求不高。与传统发酵技术相比,本发明的发酵香菇辣椒产品辣味柔和、咸酸甜适口、香味浓郁,且富有发酵香味。本发明由于采用了乳酸菌纯种发酵技术,生产周期比自然发酵周期明显缩短,发酵条件比自然条件易于控制,且整个发酵生产过程中未采用高盐腌制,避免了辣椒和香菇中各自风味物质的流失,发酵后又用甜味剂及增稠剂对产品进行调配,从而更增强了产品的风味及特色,产品性能稳定、风味佳、不含防腐剂,充分发挥出辣椒和香菇的营养价值,增加了调味品的应用种类,操作工艺简单,适合规模化工业生产,具有很好的市场应用前景。
具体实施方式
实施例1
(1)原料准备:新鲜红辣椒经挑选去把后称取10公斤,清洗后切成约2厘米的小块,沸水中热烫,打浆待用;取香菇10公斤,清理筛选去除杂质后,洗净,切成约5mm大小香菇丁待用;
(2)辅料准备:将生姜、大蒜、胡萝卜、西红柿洗净并分别切碎,加入1公斤经粉碎的大蒜、1公斤经粉碎的生姜、2公斤的西红柿、2公斤的胡萝卜、碳源1公斤、1公斤的食盐;
(3)调配灭菌:原辅料调配均匀后分装到发酵容器中,采用高压蒸汽灭菌,灭菌条件为120℃ 12min,灭菌结束冷却待用;
(4)乳酸菌种子液培养:
①菌种活化:将斜面培养的菌种在MRS琼脂培养基上划线活化,在37℃下培养24h;
②种子液制备:配制MRS液体培养基,三角瓶盛装,121℃灭菌20min,然后在超净工作台接入活化的菌种到液体培养基中,在37℃,160r/min,培养19h;
(5)发酵:在超净工作台接种副干酪乳杆菌,接种量8%,用灭菌的筷子搅拌均匀、密封容器,控制发酵温度为35℃,发酵60小时;
(6)巴氏灭菌:发酵结束后进行巴氏杀菌,杀菌条件为72℃ 4min;
(7)调配与包装:灭菌结束后加入0.5公斤蜂蜜、0.1公斤的蔗糖、0.04公斤的黄原胶匀质,包装即得。
实施例2
(1)原料准备:新鲜红辣椒经挑选去把后称取10公斤,清洗后切成约2厘米的小块,沸水中热烫,打浆待用;取香菇10公斤,清理筛选去除杂质后,洗净,切成约5mm大小香菇丁待用;
(2)辅料准备:将生姜、大蒜、胡萝卜、西红柿洗净并分别切碎,加入2公斤经粉碎的大蒜、2公斤经粉碎的生姜、4公斤的西红柿、4公斤的胡萝卜、碳源2公斤、2公斤的食盐;
(3)调配灭菌:原辅料调配均匀后分装到发酵容器中,采用高压蒸汽灭菌,灭菌条件为121℃ 10min,灭菌结束冷却待用;
(4)乳酸菌种子液培养:
①菌种活化:将斜面培养的菌种在MRS琼脂培养基上划线活化,在37℃下培养36h;
②种子液制备:配制MRS液体培养基,三角瓶盛装,121℃灭菌20min,然后在超净工作台接入活化的菌种到液体培养基中,在37℃,160r/min,培养18h;
(5)发酵:在超净工作台接种副干酪乳杆菌,接种量10%,用灭菌的筷子搅拌均匀、密封容器,控制发酵温度为36℃,发酵42小时;
(6)巴氏灭菌:发酵结束后进行巴氏杀菌,杀菌条件为70℃ 5min;
(7)调配与包装:灭菌结束后加入0.75公斤蜂蜜、0.75公斤的蔗糖、0.05公斤的黄原胶匀质,包装即得。
实施例3
(1)原料准备:新鲜红辣椒经挑选去把后称取10公斤,清洗后切成约2厘米的小块,沸水中热烫,打浆待用;取香菇10公斤,清理筛选去除杂质后,洗净,切成约5mm大小香菇丁待用;
(2)辅料准备:将生姜、大蒜、胡萝卜、西红柿洗净并分别切碎,加入3公斤经粉碎的大蒜、3公斤经粉碎的生姜、6公斤的西红柿、6公斤的胡萝卜、碳源3公斤、2公斤的食盐;
(3)调配灭菌:原辅料调配均匀后分装到发酵容器中,采用高压蒸汽灭菌,灭菌条件为122℃8min,灭菌结束冷却待用;
(4)乳酸菌种子液培养:
①菌种活化:将斜面培养的菌种在MRS琼脂培养基上划线活化,在37℃下培养48h;
②种子液制备:配制MRS液体培养基,三角瓶盛装,121℃灭菌20min,然后在超净工作台接入活化的菌种到液体培养基中,在37℃,160r/min,培养17h;
(5)发酵:在超净工作台接种副干酪乳杆菌,接种量15%,用灭菌的筷子搅拌均匀、密封容器,控制发酵温度为37℃,发酵24小时;
(6)巴氏灭菌:发酵结束后进行巴氏杀菌,杀菌条件为68℃ 6min;
(7)调配与包装:灭菌结束后加入1公斤蜂蜜、0.5公斤的蔗糖、0.06公斤的黄原胶匀质,包装即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (4)
1.一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱,按重量份计,包括以下原料:
辣椒10份、香菇10份、姜1-3份、蒜1-3份、西红柿2-6份、胡萝卜2-6份、碳源1-3份、食盐1-3份、副干酪乳杆菌8%-15%。
2.如权利要求1所述的一种利用副干酪乳杆菌发酵的酸辣香菇辣椒酱,按重量份计,包括如下辅料:
0.5-1份蜂蜜、0.5-1份蔗糖、0.04-0.06份黄原胶。
3.一种利用副干酪乳杆菌发酵酸辣香菇辣椒酱的制备方法,包括以下步骤:
(1)原料准备:新鲜红辣椒经挑选去把后称取10份,清洗后切成约2厘米的小块,沸水中热烫,打浆待用;取香菇10份,清理筛选去除杂质后,洗净,切成5mm大小香菇丁待用;
(2)辅料准备:将生姜、大蒜、胡萝卜、西红柿洗净并分别切碎,加入1-3份经粉碎的大蒜、1-3份经粉碎的生姜、2-6份的西红柿、2-6份的胡萝卜、碳源1-3份、1-2份的食盐;
(3)调配灭菌:原辅料调配均匀后分装到发酵容器中,采用高压蒸汽灭菌,灭菌条件为120-122℃8-12min,灭菌结束冷却待用;
(4)乳酸菌种子液培养:
①菌种活化:将斜面培养的菌种在MRS琼脂培养基上划线活化,在37℃下培养24-48h;
②种子液制备:配制MRS液体培养基,三角瓶盛装,121℃灭菌20min,然后在超净工作台接入活化的菌种到液体培养基中,在37℃,160r/min,培养17-19h;
(5)发酵:在超净工作台接种副干酪乳杆菌,接种量8%-15%,用灭菌的筷子搅拌均匀、密封容器,控制发酵温度为35℃-37℃,发酵24至60小时;
(6)巴氏灭菌:发酵结束后进行巴氏杀菌,杀菌条件为68-72℃ 4-6min;
(7)调配与包装:灭菌结束后加入0.5-1份蜂蜜、0.5-1份的蔗糖、0.04-0.06份的黄原胶匀质,包装即得。
4.如权利要求3所述的一种利用副干酪乳杆菌发酵香菇辣椒酱的制备方法,其中步骤(4)所述的斜面培养基为MRS琼脂培养基:蛋白胨10g,牛肉膏10g,酵母提取物5g,柠檬酸二铵2g,乙酸钠5g,葡萄糖20g,吐温80 ml,硫酸镁0.5g,硫酸锰0.25g,琼脂粉15g,121℃灭菌20min,种子液制备采用MRS液体培养基,该菌种已于2020年5月29日保藏在中国典型培养物保藏中心(地址:中国武汉武汉大学),保藏号:CCTCC NO: M2020156,名称为:副干酪乳杆菌FBKL1.3028(Lactobacillus paracasei FBKL1.3028)。
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