CN107467617A - 一种郁金连翘酱油的酿造方法 - Google Patents
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Abstract
本发明提供了一种郁金连翘酱油的酿造方法，所述的郁金连翘酱油以郁金、连翘为原料，采用连翘提取液制备、原料预处理、过滤、酶处理、过滤；黄豆预处理、混合、接种、发酵、压榨、过滤、杀菌、包装等步骤酿造而成。本发明将郁金采用连翘煎煮液进行浸泡打浆，避免了郁金营养物质的流失，对郁金浆液进行复合酶处理，大大提高了郁金的利用率，对郁金进行蒸汽杀青，去除郁金中的苦涩味，改善成品酱油的口感，提升成品酱油的品质，本发明提供的郁金连翘酱油具有品质稳定、酿造方法简单易于掌握等特点，产品可行气解郁、凉血破瘀、散结。
Description
技术领域
本发明涉及一种酱油的酿造方法，尤其是指一种以郁金连翘酱油的酿造方法。
背景技术
郁金，郁金的新鲜根茎切片称"片姜黄"，能行气破瘀，通经络。用于风湿痹痛，心腹积痛、胸胁疼痛，经闭腹痛，跌打损伤等血瘀气滞的症侯。煮熟晒干的根茎称"温莪术"，能破血散气，消积，用于闭经、痛经、症积。对于治疗子宫颈癌、子宫颈糜烂及多种皮肤病有一定疗效。煮熟晒干的块根称"温郁金"，能疏肝解郁，行气祛瘀，用于月经不调、肝炎、肝硬化、胆囊炎、心绞痛、癫癎、精神分裂症等
连翘，落叶灌木，香港俗称一串金，是木犀科连翘属植物。连翘花早春开花，花的香气淡雅，满枝金黄艳丽可爱，是早春优良观花灌木。也可做切花的花材。购买时要选枝干长势良好的。连翘属于野生植物油料，连翘籽含油率达25%-33%，籽实油含胶质，挥发性能好，是绝缘油漆工业和化妆品的良好原料，具有很好的开发潜力，油可供制造肥皂及化妆品，又可制造绝缘漆及润滑油等，还富含易被人体吸收、消化的油酸和亚油酸，油味芳香，精炼后是良好的食用油。功能主治：清热，解毒，散结，消肿。治温热，丹毒，斑疹，痈疡肿毒，瘰疬，小便淋闭。
目前连翘是潜力型植物、而郁金的药理作用很值明显，但是以郁金连翘为原料酿造的酱油，尚未见到相关产品上市。
发明内容
本发明所要解决的技术问题是以郁金、连翘为原料，采用连翘提取液制备、原料准备、混合接种、发酵等步骤制备的郁金连翘酱油，使酱油具有郁金、连翘的行气解郁、凉血破瘀、清热解毒、散结等保健效果。
本发明解决其技术问题所采用的技术方案：
一种郁金连翘酱油的酿造方法，其特征在于，采用连翘提取液制备、原料预处理、过滤、酶处理、过滤；黄豆预处理、混合、接种、发酵、压榨、过滤、杀菌、包装步骤酿造而成，所述的酿造方法采用以下步骤：
A.连翘煎煮液制备：将10kg新鲜的连翘清水淋洗后放在18倍的浓度5%的维生素C溶液中煎煮，煎煮温度控制为85℃，时间控制为20min，重复煎煮4次，将每次的煎煮液混合，在67℃的环境下浓缩至原体积的24%，制得连翘煎煮液和连翘滤渣；
B.原料准备：挑选新鲜的郁金，将郁金洗净，切碎后用128℃的蒸汽进行杀青，杀青15s，将10kg杀青后的郁金放入8.5kg的连翘提取液中进行浸泡60min，浸泡后进行用破碎设备进行打浆，制得郁金浆液，向郁金浆液中加入0.07kg的纤维素酶、0.06kg的果胶酶，在48℃的环境下联合水解70min，经150目筛网过滤，制得郁金汁及郁金渣；
C.黄豆预处理：取20kg黄豆、5kg黑豆、3kg麸皮、2kg燕麦清洗干净后加入蒸煮罐中，800r/min的转速搅拌10min，加入20kg浓度为5%的富硒水溶液进行润水，润水40min后进行蒸煮，蒸煮压力为0.25Mpa，蒸煮时间为10min，取出后冷却挤压成黄豆泥，并向黄豆泥中加入其重量50%的郁金汁，混合搅拌均匀，制得黄豆泥坯；
D.混合、接种：取黄豆泥坯10kg、浓度为12%的盐水5kg、郁金渣5kg、香菇粉3kg、沙参粉2kg、豌豆粉1.5kg、荞麦粉1kg、玉竹粉1kg、山楂粉0.6kg、米曲霉菌种0.04kg、黑曲霉菌种0.03kg，充分混合，搅拌均匀，制成酱醅；
E.发酵：采用三段式发酵工艺，具体过程为，前期发酵温度为20℃，发酵时间为26天，每天搅拌2次，每次8min；前发酵结束后，向10kg酱醅中加入6kg的连翘滤渣、0.07kg的酵母菌、0.04kg的乳酸菌，发酵温度为32℃，发酵30天，每天搅拌4次，每次9min；后期向10kg酱醅中加入3kg的郁金汁、2.2kg的连翘提取液，搅拌均匀，发酵温度为36℃，发酵时间为48天，每天搅拌3次，每次5min，制得成熟酱醅；
F.压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至10%，滤液静置沉淀12天，再经板框压滤机压滤，制得发酵酱液；
G.浓缩杀菌：将发酵酱液输送至浓缩设备中，在80℃的环境中浓缩汁糖度为22%，制得郁金连翘酱油，将郁金连翘酱油在82℃环境下杀菌5min；
H.包装：将杀菌后的郁金连翘酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
有益效果：本发明将郁金采用连翘煎煮液进行浸泡打浆，避免了郁金营养物质的流失，对郁金浆液进行复合酶处理，大大提高了郁金的利用率，对郁金进行蒸汽杀青，去除郁金中的苦涩味，改善成品酱油的口感，提升成品酱油的品质，本发明提供的郁金连翘酱油具有品质稳定、酿造方法简单易于掌握等特点，产品可行气解郁、凉血破瘀、散结等。
具体实施方式
实施例一：
一种郁金连翘酱油的酿造方法，其特征在于：采用连翘提取液制备、原料预处理、过滤、酶处理、过滤；黄豆预处理、混合、接种、发酵、压榨、过滤、杀菌、包装步骤酿造而成，所述的酿造方法采用以下步骤：
A.连翘煎煮液制备：将新鲜的连翘清水淋洗后放在其重量1.8倍的浓度5%的维生素C溶液中煎煮，煎煮温度控制为85℃，时间控制为20min，重复煎煮4次，将每次的煎煮液混合，在67℃的环境下浓缩至原体积的24%，制得连翘煎煮液和连翘滤渣；
B.原料准备：挑选新鲜的郁金，将郁金洗净，切碎后用128℃的蒸汽进行杀青，杀青15s，杀青后放入其重量85%的连翘提取液中进行浸泡60min，浸泡后进行用破碎设备进行打浆，制得郁金浆液，向郁金浆液中加入其重量0.3%的纤维素酶、0.06%的果胶酶，在48℃的环境下联合水解70min，经150目筛网过滤，制得郁金汁及郁金渣；
C.黄豆预处理：取20kg黄豆、5kg黑豆、3kg麸皮、2kg燕麦清洗干净后加入蒸煮罐中，800r/min的转速搅拌10min，加入20kg浓度为5%的富硒水溶液进行润水，润水40min后进行蒸煮，蒸煮压力为0.25Mpa，蒸煮时间为10min，取出后冷却挤压成黄豆泥，并向黄豆泥中加入其重量50%的郁金汁，混合搅拌均匀，制得黄豆泥坯；
D.混合、接种：取黄豆泥坯10kg、浓度为12%的盐水5kg、郁金渣5kg、香菇粉3kg、沙参粉2kg、豌豆粉1.5kg、荞麦粉1kg、玉竹粉1kg、山楂粉0.6kg、米曲霉菌种0.04kg、黑曲霉菌种0.03kg，充分混合，搅拌均匀，制成酱醅；
E.发酵：采用三段式发酵工艺，具体过程为，前期发酵温度为20℃，发酵时间为26天，每天搅拌2次，每次8min；前发酵结束后，向10kg酱醅中加入6kg的连翘滤渣、0.07kg的酵母菌、0.04kg的乳酸菌，发酵温度为32℃，发酵30天，每天搅拌4次，每次9min；后期向10kg酱醅中加入3kg的郁金汁、2.2kg的连翘提取液，搅拌均匀，发酵温度为36℃，发酵时间为48天，每天搅拌3次，每次5min，制得成熟酱醅；
F.压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至10%，滤液静置沉淀12天，再经板框压滤机压滤，制得发酵酱液；
G.浓缩杀菌：将发酵酱液输送至浓缩设备中，在80℃的环境中浓缩汁糖度为22%，制得郁金连翘酱油，将郁金连翘酱油在82℃环境下杀菌5min；
H.包装：将杀菌后的郁金连翘酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
实施例二：
一种郁金连翘酱油的酿造方法，其特征在于：采用连翘提取液制备、原料预处理、过滤、酶处理、过滤；黄豆预处理、混合、接种、发酵、压榨、过滤、杀菌、包装步骤酿造而成，所述的酿造方法采用以下步骤：
A.连翘煎煮液制备：将10kg连翘、2kg洛神花、2kg鸡冠花、2kg刺嫩芽、1kg牵牛花进行清水淋洗后放在32kg的水中煎煮，煎煮温度控制为83℃，时间控制为60min，重复煎煮5次，将每次煎煮液混合，在75℃的环境下浓缩至原体积的10%，制得连翘提取液和连翘滤渣；
B.原料准备：挑选新鲜的郁金、罗麻布叶、构树叶、山葡萄叶、桑树叶，将10kg郁金、4kg罗麻布叶、2kg构树叶、2kg山葡萄叶、1kg的桑树叶混合均匀洗净，切碎后用122℃的蒸汽进行杀青，杀青35s，杀青后放入10kg的连翘提取液中进行浸泡50min，浸泡后进行用破碎设备进行打浆，制得郁金浆液，向10kg郁金浆液中加入0.2kg的纤维素酶、0.08kg的果胶酶，在52℃的环境下联合水解40min，经180目筛网过滤，制得郁金汁及郁金渣；
C.黄豆预处理：将10kg黄豆、5kg魔芋块、2kg菊芋块、2kg何首乌块混合后放入35kg的水中，浸泡17h，去除杂质，冲洗干净后滤干，放入蒸煮设备中蒸熟，取出后冷却挤压成黄豆泥，并向10kg黄豆泥中加入8kg的郁金汁、2kg的明党参粉、2kg罗汉果粉、1kg的野苹果粉，混合搅拌均匀，制得黄豆泥坯；
D.混合、接种：取黄豆泥坯10kg、郁金渣6kg、竹荪粉2kg、高粱粉1.5kg、麸皮1.5kg、玉竹粉1kg、栝楼籽粉1kg、地耳粉1kg、丹皮粉1kg、食盐1.4kg、种曲0.3kg，充分混合，搅拌均匀，制成酱醅；
E.采用三段式发酵工艺，具体过程为，前期发酵温度为25℃，发酵时间为18天；前发酵结束后，向10kg酱醅中加入5kg的连翘滤渣、2kg的火棘叶粉、2kg的老鼠刺叶粉、0.8kg的酵母菌、0.07kg的乳酸菌，发酵温度为30℃，发酵23天；后期向10kg酱醅中加入2.5kg的郁金汁、1.8kg的连翘煎煮液、1kg的醋栗汁、1kg的蛇莓汁，搅拌均匀，发酵温度为36℃，发酵时间为24天，制得成熟酱醅；
F.压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至9.6%，滤液静置沉淀15天，再经硅藻土过滤机进行过滤，制得郁金连翘酱油；
G.杀菌：将郁金连翘酱油在87℃环境下杀菌5min；
H.包装：将杀菌后的郁金连翘酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
Claims (1)
1.一种郁金连翘酱油的酿造方法，其特征在于，采用连翘提取液制备、原料预处理、过滤、酶处理、过滤；黄豆预处理、混合、接种、发酵、压榨、过滤、杀菌、包装步骤酿造而成，具体采用以下步骤：
A.连翘煎煮液制备：将新鲜的连翘清水淋洗后放在其重量1.8倍的浓度5%的维生素C溶液中煎煮，煎煮温度控制为85℃，时间控制为20min，重复煎煮4次，将每次的煎煮液混合，在67℃的环境下浓缩至原体积的24%，制得连翘煎煮液和连翘滤渣；
B.原料准备：挑选新鲜的郁金，将郁金洗净，切碎后用128℃的蒸汽进行杀青，杀青15s，杀青后放入其重量85%的连翘提取液中进行浸泡60min，浸泡后进行用破碎设备进行打浆，制得郁金浆液，向郁金浆液中加入其重量0.3%的纤维素酶、0.06%的果胶酶，在48℃的环境下联合水解70min，经150目筛网过滤，制得郁金汁及郁金渣；
C.黄豆预处理：取20kg黄豆、5kg黑豆、3kg麸皮、2kg燕麦清洗干净后加入蒸煮罐中，800r/min的转速搅拌10min，加入20kg浓度为5%的富硒水溶液进行润水，润水40min后进行蒸煮，蒸煮压力为0.25Mpa，蒸煮时间为10min，取出后冷却挤压成黄豆泥，并向黄豆泥中加入其重量50%的郁金汁，混合搅拌均匀，制得黄豆泥坯；
D.混合、接种：取黄豆泥坯10kg、浓度为12%的盐水5kg、郁金渣5kg、香菇粉3kg、沙参粉2kg、豌豆粉1.5kg、荞麦粉1kg、玉竹粉1kg、山楂粉0.6kg、米曲霉菌种0.04kg、黑曲霉菌种0.03kg，充分混合，搅拌均匀，制成酱醅；
E.发酵：采用三段式发酵工艺，具体过程为，前期发酵温度为20℃，发酵时间为26天，每天搅拌2次，每次8min；前发酵结束后，向10kg酱醅中加入6kg的连翘滤渣、0.07kg的酵母菌、0.04kg的乳酸菌，发酵温度为32℃，发酵30天，每天搅拌4次，每次9min；后期向10kg酱醅中加入3kg的郁金汁、2.2kg的连翘提取液，搅拌均匀，发酵温度为36℃，发酵时间为48天，每天搅拌3次，每次5min，制得成熟酱醅；
F.压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至10%，滤液静置沉淀12天，再经板框压滤机压滤，制得发酵酱液；
G.浓缩杀菌：将发酵酱液输送至浓缩设备中，在80℃的环境中浓缩汁糖度为22%，制得郁金连翘酱油，将郁金连翘酱油在82℃环境下杀菌5min；
H.包装：将杀菌后的郁金连翘酱油用食品级包装容器包装。
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| CN109497499A (zh) * | 2018-12-28 | 2019-03-22 | 青岛灯塔味业有限公司 | 一种桑葚酱油 |
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| CN105942448A (zh) * | 2016-06-19 | 2016-09-21 | 程龙凤 | 一种首乌海风酱油的加工方法 |
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| CN109497499A (zh) * | 2018-12-28 | 2019-03-22 | 青岛灯塔味业有限公司 | 一种桑葚酱油 |
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