CN102657324B - 一种山茱萸辣酱 - Google Patents
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Abstract
发明公开了一种山茱萸辣酱，选用山茱萸作为原料配以蚕豆、红辣椒，经预处理、制曲、酱醅发酵、混合、杀菌、后熟、分装、检验、入库等工艺制作而成。保持了植物山茱萸果实的营养成分，成品色泽鲜亮，红润中略带黑绿色，口味香辣绵长，鲜美可口，可作为日常佐餐的调料，也可作为即食类调味品。
Description
技术领域
本发明涉及一种辣酱及其生产技术，具体地说是涉及一种用山茱萸作为原料，添加入蚕豆及辣椒生产山茱萸辣酱及其生产技术。
背景技术
山茱萸，山茱萸科落叶灌木或小乔木的果实。《名医别录》载：“山茱萸微温，无毒。主治肠胃风邪，寒热疝瘕，治耳聋，下气，出汗，益精，安五脏，通九窍，止小便利。”清代《本草新编》载：“补阴之药未有布片，胜者也惟山萸大补肝肾专而不杂，既无寒热之偏，又无阴阳之背，实为诸补阴之冠”。现代研究证实，山茱萸含有生理活性较强的山茱萸甙、酒石酸、没食子酸、苹果酸、树酯、鞣质和多种维生素等有效成分，具有增强免疫、抗炎、抗菌等药理作用，是中医临床中常用的一味药。2002年，中国卫生部将其列入可用于保健食品的物品名单。
辣椒酱是以鲜红辣椒经盐腌后破碎细磨的加工品，除含丰富的维生素C、胡萝卜素外，还含有蛋白质、糖、磷、铁、钙等多种营养物质，人们常用于佐食面条、饺子等。
目前，经技术人员的研究，已开发有海带辣酱、蘑菇辣酱、榨菜辣酱等系列产品，但以用可于保健食品的山茱萸果实制作辣酱尚未见报道，也未见产品上市。
发明内容
本发明的目的是选用山茱萸作为原料，添加入蚕豆及辣椒生产山茱萸辣酱，以弥补这一领域的空白。
本发明是这样实现的：一种山茱萸辣酱，其特征在于：采用以下步骤生产：
A、山茱萸预处理：取山茱萸鲜果，冲洗干净后去核，置磨浆设备中磨浆，过100-120目筛，再加入去核后山茱萸重量3-5倍的水、0.5-1%的柠檬酸钙，充分搅拌均匀；后置高压设备中升温至120-122℃保持5-8分钟，冷却后制得山茱萸泥；
B、蚕豆预处理：将蚕豆除杂，入浸泡容器中浸泡12-36小时，至豆粒无皱皮，断面无白心，沥水后再入2-3%质量浓度的氢氧化钠水溶液中，升温至80-85℃，保持5-10分钟，搅拌至蚕豆全部去皮，后入蒸锅中蒸熟，制得熟蚕豆；
C、辣椒预处理：取鲜红辣椒，去蒂，清洗干净，沥去体表水，加入清理后鲜红辣椒重量0.3-0.5倍的食用盐，一层辣椒一层食盐，压实，再用食盐封面，用重物压紧；2-3天后，有卤汁压出，隔绝空气，腌制80-90天后，取出，加入鲜辣椒重量0.5-0.8倍的20-22波美度食盐水，投入磨浆机中磨浆，制得辣椒酱；
D、制曲：取山茱萸泥20-30重量份、熟蚕豆70-80重量份、小麦粉30-40重量份，充分拌和均匀，加入3-4重量份的种曲，移入发酵室，发酵2-3天，制得发酵曲；
E、酱醅发酵：将发酵曲移入发酵罐，压实，自然升温至38-40℃，喷洒入发酵曲质量1.4-1.5倍的15波美度、60-65℃的食盐水，完成后用食盐封罐；自然发酵至45-47℃，保温并维持8-10天；后再加入10-12重量份食盐、12-18重量份的水，搅拌均匀，保温42-45℃，发酵5-7天，制成熟酱醅；
F、混合：取熟酱醅与辣椒酱按2-5：1的质量比例，混合后搅拌均匀；
G、杀菌：将步骤F制得的混合物采用巴氏杀菌法进行杀菌；
H、后熟：将杀菌后的混合物在室温下静置15-20天，进行后熟，完成后制得成品山茱萸辣酱；
I、罐装、检验、入库：成品在无菌环境中罐装，经检验合格后，入通风、干燥的仓库中贮藏。
本发明采用可用于保健食品的山茱萸果实作为原料，经高温去除异味等特殊的工艺制作成山茱萸辣酱，保持了植物山茱萸果实的营养成分，成品色泽鲜亮，红润中略带黑绿色，口味香辣绵长，鲜美可口，可作为日常佐餐的调料，也可作为即食类调味品。
具体实施方式
以下结合实施例，对本发明作进一步说明。
实施例，一种山茱萸辣酱，采用以下步骤生产：
1、山茱萸预处理：取山茱萸鲜果，冲洗干净后去核，置磨浆设备中磨浆，过100目筛，再加入去核后山茱萸重量3倍的水、0.8%的柠檬酸钙，充分搅拌均匀；后置高压设备中升温至122℃保持5分钟，以去除山茱萸果实的异味，冷却后制得山茱萸泥；
2、蚕豆预处理：将蚕豆除杂，入浸泡容器中浸泡24小时，至豆粒无皱皮，断面无白心，沥水后再入2%质量浓度的氢氧化钠水溶液中，升温至85℃，保持7分钟，搅拌至蚕豆全部去皮，后入蒸锅中蒸熟，制得熟蚕豆；
3、辣椒预处理：取鲜红辣椒，去蒂，清洗干净，沥去体表水，加入清理后鲜辣椒重量0.3倍的食用盐，一层辣椒一层食盐，压实，再用食盐封面，用重物压紧； 3天后，有卤汁压出，密封以隔绝空气，腌制90天后，取出，加入鲜辣椒重量0.8倍的20波美度食盐水，投入磨浆机中磨浆，制得辣椒酱；
4、制曲：取山茱萸泥20公斤、熟蚕豆80公斤、小麦粉30公斤，充分拌和均匀，加入3公斤的种曲，移入发酵室，发酵3天，制得发酵曲；
5、酱醅发酵：将发酵曲移入发酵罐，压实，自然升温至38-40℃，喷洒入发酵曲质量1.5倍的15波美度、65℃的食盐水，完成后用食盐封罐；自然发酵至45-47℃，保温并维持8天；后再加入10公斤食盐、12公斤的水，搅拌均匀，保温42-45℃，发酵7天，制成熟酱醅；
6、混合：取熟酱醅100公斤，辣椒酱50公斤，混合后搅拌均匀；
7、杀菌：将步骤6制得的混合物采用巴氏杀菌法进行杀菌；
8、后熟：将杀菌后的混合物在室温下静置20天，进行后熟，完成后制得成品山茱萸辣酱；
9、罐装、检验、入库：成品在无菌环境中罐装，经检验合格后，入通风、干燥的仓库中贮藏。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种山茱萸辣酱，其特征在于：采用以下步骤生产：
A、山茱萸预处理：取山茱萸鲜果，冲洗干净后去核，置磨浆设备中磨浆，过100-120目筛，再加入去核后山茱萸重量3-5倍的水、0.5-1%的柠檬酸钙，充分搅拌均匀；后置高压设备中升温至120-122℃保持5-8分钟，冷却后制得山茱萸泥；
B、蚕豆预处理：将蚕豆除杂，入浸泡容器中浸泡12-36小时，至豆粒无皱皮，断面无白心，沥水后再入2-3%质量浓度的氢氧化钠水溶液中，升温至80-85℃，保持5-10分钟，搅拌至蚕豆全部去皮，后入蒸锅中蒸熟，制得熟蚕豆；
C、辣椒预处理：取鲜红辣椒，去蒂，清洗干净，沥去体表水，加入清理后鲜红辣椒重量0.3-0.5倍的食用盐，一层辣椒一层食盐，压实，再用食盐封面，用重物压紧；2-3天后，有卤汁压出，隔绝空气，腌制80-90天后，取出，加入鲜辣椒重量0.5-0.8倍的20-22波美度食盐水，投入磨浆机中磨浆，制得辣椒酱；
D、制曲：取山茱萸泥20-30重量份、熟蚕豆70-80重量份、小麦粉30-40重量份，充分拌和均匀，加入3-4重量份的种曲，移入发酵室，发酵2-3天，制得发酵曲；
E、酱醅发酵：将发酵曲移入发酵罐，压实，自然升温至38-40℃，喷洒入发酵曲质量1.4-1.5倍的15波美度、60-65℃的食盐水，完成后用食盐封罐；自然发酵至45-47℃，保温并维持8-10天；后再加入10-12重量份食盐、12-18重量份的水，搅拌均匀，保温42-45℃，发酵5-7天，制成熟酱醅；
F、混合：取熟酱醅与辣椒酱按2-5：1的质量比例，混合后搅拌均匀；
G、杀菌：将步骤F制得的混合物采用巴氏杀菌法进行杀菌；
H、后熟：将杀菌后的混合物在室温下静置15-20天，进行后熟，完成后制得成品山茱萸辣酱；
I、罐装、检验、入库：成品在无菌环境中罐装，经检验合格后，入通风、干燥的仓库中贮藏。
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| CN1220106A (zh) * | 1998-11-11 | 1999-06-23 | 杨明 | 麻辣酱及其制备方法 |
| CN101167565A (zh) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | 一种美味辣椒酱的制作方法 |
| CN101569398A (zh) * | 2009-05-27 | 2009-11-04 | 东莞市全家福调味品有限公司 | 一种同时制造酱油和豆瓣辣酱的方法 |
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| CN101167565A (zh) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | 一种美味辣椒酱的制作方法 |
| CN101569398A (zh) * | 2009-05-27 | 2009-11-04 | 东莞市全家福调味品有限公司 | 一种同时制造酱油和豆瓣辣酱的方法 |
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