CN103045453B - 一种马齿苋醋及其制作方法 - Google Patents
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Abstract
本发明提供的一种马齿苋醋,是以马齿苋为主要原料经发酵后熬制成马齿苋汁和普通酿造食醋勾兑制作的醋,产品不含人工添加醋酸、食品添加剂、色素等添加剂,制成一种具有酯香香气、酸甜可口,具有马齿苋特有的风味和营养功能的保健型食用醋。一种马齿苋醋是由马齿苋经发酵后熬汁与现有食醋勾兑而成,其勾兑比例是马齿苋熬汁:醋=1:15比例。产品汁液澄清透明,均匀一致,无沉淀物与悬浮物,酯香浓郁,酸甜适口,很受消费者欢迎。
Description
技术领域
本发明涉及一种食用调味品,具体地说是涉及一种马齿苋醋及其制作方法。
背景技术
食醋是我国传统的酸性调味品,已有2000多年的酿造历史,古时称作“醯”、“酢”、“苦酒”等。我国幅员辽阔,劳动人民勤劳智慧,全国各地生产的食醋品种很多,著名的有山西老陈醋、镇江香醋、四川麸醋、江浙玫瑰醋、福建红曲醋、东北白醋等。食醋根据酿造原料和工艺的不同,成品醋的各种成分及色、香、味也有较大的差异。我国市售的食醋大多是利用发酵工艺制作而成,既有传统工艺,也有现代工艺。根据醋酸发酵阶段各物料状态的不同,可将食醋酿造工艺分为固体发酵工艺和液体发酵工艺两大类。固体发酵工艺辅料用量大,参与发酵的营养物质丰富,微生物种类多,发酵周期长,酿造出的产品酸度高,色、香、味好,但,固体发酵工艺机械化程度低,劳动强度大,发酵周期长,原料利用率低,劳动生产率低。液体发酵工艺机械化程度高,产量大,但风味不如固体发酵工艺。此外,市场还有人工配制食醋占领份额,因配制食醋是添加醋酸、食品添加剂、防腐剂、色素、鲜味剂等,虽然可以大量满足市场供应,但其营养价值低,大量使用调味剂等食品添加剂,使食用者产生顾虑,不能很好地满足消费群体对营养和健康的要求。
食醋的主要原料,是富含淀粉、糖分或乙醇类的物质,是发酵过程中生成醋酸的主要原料,如谷物、薯类、野生植物、果蔬、糖蜜、酒类等。谷物原料主要为高粱、大米、糯米、玉米、小米、小麦等。
食醋不仅是人们喜爱的调味佳品,还具有多种营养保健和药用功效。食醋能防止和解除疲劳,对病原菌有很强的杀灭效力,可防治多种传染病;常食用醋能防止体液呈酸性,有降低血压、预防动脉硬化功能;食醋能增强肝脏机能和肾功能,防治便秘及肾、胆、膀胱及尿路结石等疾病;食醋还有预防衰老、美容、减肥等作用。
马齿苋(Portulaca oleracea L.)为马齿苋科马齿苋属植物,又称马齿草、马齿菜、安乐菜。是传统临床常用中草药之一。马齿苋化学成分含有L-去甲肾上腺素、多巴胺及少量多巴和皂苷等,还富含有机酸、氨基酸、蒽醌、香豆素等成分。其味酸、性寒,有清热解毒、凉血消肿的功效,能治腹泻、痢疾、尿路感染、带下、黄疸及丹毒等症。现代药理研究表明马齿苋有降血脂、抗衰老、提高机体免疫功能的作用。马齿苋的营养价值高,每100克中含有蛋白质2.3克,脂肪0.3克,碳水化合物3克,粗纤维0.7克,灰分1.3克,钾340毫克,钙85毫克,磷56毫克,铁1.5毫克,胡萝卜素2.23毫克,核黄素0.11毫克,尼克酸0.7毫克,维生素C23毫克,此外还含有多种矿物质、氨基酸和有机酸以及对人体健康十分有益的香豆素、黄酮、强心苷等化学成分。马齿苋中的功能性成分马齿苋多糖、去甲肾上腺素、ω-3不饱和脂肪酸及钾等矿物元素等,均是马齿苋具有保健作用的物质基础。马齿苋所含生物碱、香豆素、黄酮、强心苷、蒽醌等成分,对大肠杆菌、伤寒杆菌及某些致病性真菌有抑制作用,具有止咳祛痰、消炎解毒之功效,用于痢疾、胃肠炎等治疗,素有“天然抗生素”之美称。近代药理研究证实,马齿苋具有抗菌、抗病毒作用、降低血液黏度、降低血清总胆固醇(TC)作用、抗衰老作用、免疫增强作用、抗肿瘤作用以及营养保健作用。随着人民生活水平的提高及对绿色天然食品的不断追求,马齿苋及其制品很受人们的推崇。
马齿苋作为健康食品被开发利用的范围还很窄,产品开发还远远不能满足人们的需求,目前市场供应的品种很少,专利CN101878885A公开了“一种马齿苋酱菜及其制作方法”为人们提供了一种方便食用、能保留天然营养成分、风味独特的酱菜食品。为使这一有很好的保健功效的马齿苋,得到更广泛的普及应用,使更多的人的健康受益,开发更多有益的马齿苋制品,满足人们的需求是本发明的目的所在,作为开发一种马齿苋醋,目前还未见有关报导。
发明内容
本发明的目的在于提供一种马齿苋醋,该食醋是以马齿苋为主要原料经发酵后熬制成马齿苋汁和普通酿造食醋勾兑制作的醋,本发明制作的醋产品,不含人工添加醋酸、食品添加剂、色素等添加剂,制成一种具有酯香香气、酸甜可口,具有马齿苋特有的风味和营养功能的保健型食用醋。
本发明的另一目的在于提供一种马齿苋醋的制作方法。
一种马齿苋醋:是由马齿苋经发酵后熬汁与现有食醋勾兑而成,其勾兑比例是马齿苋熬汁:醋=1:15比例。
其制作步骤为:
选用鲜嫩、无病虫害的马齿苋,去除菜根及菜根以上部分的较老枝叶,用水洗净,沥干;将挑选好的马齿苋,切成2-3cm小段,投入含有0.5%(重量比)的茶多酚和1%(重量比)的柠檬酸的溶液中,加热95-100℃,烫煮2-3分钟,捞出,迅速用冷水冷却,捞出,沥干水分;将沥干水分后的马齿苋加入5%(重量比)的酿酒酵母,拌匀,装入容器中,密闭于28-33℃发酵40-48小时后,捞出,沥尽菌液;置入不锈钢容器中,放进发酵室;设定发酵室内的温度在98-100℃、湿度在95-100%下,使马齿苋自然发酵24-30小时,即制得本产品用的发酵马齿苋;再将发酵好的马齿苋置入不锈钢锅中熬汁,将熬好的发酵马齿苋汁与现有食醋勾兑,即制得马齿苋醋。
其勾兑过程是:将1公斤发酵马齿苋置于不锈钢锅内在温火中加水15公斤,熬制成马齿苋汁2公斤,再将1公斤马齿苋汁兑入15公斤现有食醋中即可。
一种马齿苋醋的制作方法,它包括以下顺序步骤:
(1)选择鲜嫩、无病虫害的马齿苋,去除菜根及菜根以上部分的较老枝叶,用水洗净,沥干;
(2)将挑选好的马齿苋,切成2-3cm小段,放入含有0.5%(重量比)的茶多酚和1%(重量比)的柠檬酸的溶液中,加热95-100℃,烫煮2-3分钟,捞出,迅速用冷水冷却,捞出,沥干水分;
(3)将沥干水分后的马齿苋加入5%(重量比)的酿酒酵母,拌匀,装入容器中密闭,于28-33℃发酵40-48小时后,捞出,沥尽菌液;
(4)将发酵后的马齿苋置入不锈钢容器中,放进发酵室;
(5)设定发酵室内的温度在98-100℃、湿度在95-100%下,使马齿苋自然发酵24-30小时,即制得本产品用的发酵马齿苋;
(6)将发酵好的马齿苋置入不锈钢锅中熬汁,将熬好的发酵马齿苋汁与现有食醋勾兑,即制得马齿苋醋。
上述所述的马齿苋醋的制作方法,其勾兑过程是:将1公斤发酵马齿苋置于不锈钢锅内在文火中加水15公斤,熬制成马齿苋汁2公斤,再将1公斤马齿苋汁兑入15公斤现有食醋中即可。
本发明的有益效果
(1)为防止马齿苋的氧化和变质,在马齿苋的烫煮中添加茶多酚作为抗氧剂,可有效地保护马齿苋中的天然色素及维生素不受破坏和损失,同时加入柠檬酸配合使用,可起到增效作用,有利于对在物料加工过程中的质量保障,起到有益的效果。
(2)将马齿苋采用酿酒酵母发酵,目的在于一是增加马齿苋的醇化和酯化过程,使产品起到增香的效果,二是利用酵母菌的代谢发酵过程,使马齿苋本身的蛋白质得到转化,形成更多的菌蛋白,同时产生大量的酵母蛋白,这些蛋白质在高温高湿的环境中可有效地转化为氨基酸,可更有效地增加醋的香味,提高醋的品质和营养价值。
(3)本发明产品具有浓郁的马齿苋风味和醋香味,柔和无刺激味,汁液澄清透明,均匀一致,无沉淀物与悬浮物,酯香浓郁,酸甜适口,很受消费者欢迎。
具体实施例:
选用鲜嫩、无病虫害的马齿苋,去除菜根及菜根以上部分的较老枝叶,用水洗净,沥干;将挑选好的马齿苋,切成2-3cm小段,投入含有0.5%(重量比)的茶多酚和1%(重量比)的柠檬酸的溶液中,加热95-100℃,烫煮2-3分钟,捞出,迅速用冷水冷却,捞出,沥干水分;将沥干水分后的马齿苋加入5%(重量比)的酿酒酵母,拌匀,装入容器中,密闭于28-33℃发酵40-48小时后,捞出,沥尽菌液;置入不锈钢容器中,放进发酵室;设定发酵室内的温度在98-100℃、湿度在95-100%下,使马齿苋自然发酵24-30小时,即制得本产品用的发酵马齿苋;再将发酵好的马齿苋置入不锈钢锅中熬汁,将熬好的发酵马齿苋汁与现有食醋勾兑,即可得到马齿苋醋。
实施例
将1公斤发酵马齿苋置于不锈钢锅内在温火中加水15公斤,熬制成马齿苋汁2公斤,再将1公斤马齿苋汁兑入15公斤现有食醋中,即制得马齿苋醋。
以本发明制备的马齿苋醋,总酸、氨基酸含量均可完全达到国家标准,卫生指标可完全达到GB2719-2003《食醋卫生标准》的指标要求。
Claims (3)
1.一种马齿苋醋,其特征在于是由马齿苋经发酵后熬汁与现有食醋勾兑而成,其勾兑比例是马齿苋熬汁:醋=1:15比例;
其制作步骤为:选用鲜嫩、无病虫害的马齿苋,去除菜根及菜根以上部分的较老枝叶,用水洗净,沥干;将挑选好的马齿苋,切成2-3cm小段,投入含有0.5%重量比的茶多酚和1%重量比的柠檬酸的溶液中,加热95-100℃,烫煮2-3分钟,捞出,迅速用冷水冷却,捞出,沥干水分;将沥干水分后的马齿苋加入5%重量比的酿酒酵母,拌匀,装入容器中密闭,于28-33℃发酵40-48小时后,捞出,沥尽菌液;置入不锈钢容器中,放进发酵室;设定发酵室内的温度在98-100℃、湿度在95-100%下,使马齿苋自然发酵24-30小时,即制得本产品用的发酵马齿苋;再将发酵好的马齿苋置入不锈钢锅中熬汁,将熬好的发酵马齿苋汁与现有食醋勾兑,即制得马齿苋醋;
其熬汁、勾兑过程是:将1公斤发酵马齿苋置于不锈钢锅内在温火中加水15公斤,熬制成马齿苋汁2公斤,再将1公斤马齿苋汁兑入15公斤现有食醋中即可。
2.一种马齿苋醋的制作方法,其特征在于,包括以下顺序步骤:
(1)选择鲜嫩、无病虫害的马齿苋,去除菜根及菜根以上部分的较老枝叶,用水洗净,沥干;
(2)将挑选好的马齿苋,切成2-3cm小段,放入含有0.5%重量比的茶多酚和1%重量比的柠檬酸的溶液中,加热95-100℃,烫煮2-3分钟,捞出,迅速用冷水冷却,捞出,沥干水分;
(3)将沥干水分后的马齿苋加入5%重量比的酿酒酵母,拌匀,装入容器中密闭,于28-33℃发酵40-48小时后,捞出,沥尽菌液;
(4)将发酵后的马齿苋置入不锈钢容器中,放进发酵室;
(5)设定发酵室内的温度在98-100℃、湿度在95-100%下,使马齿苋自然发酵24-30小时,即制得本产品用的发酵马齿苋;
(6)将发酵好的马齿苋置入不锈钢锅中熬汁,将熬好的发酵马齿苋汁与现有食醋勾兑,即制得马齿苋醋。
3.根据权利要求2所述的一种马齿苋醋的制作方法,其特征在于,其熬汁、勾兑过程是:将1公斤发酵马齿苋置于不锈钢锅内在文火中加水15公斤,熬制成马齿苋汁2公斤,再将1公斤马齿苋汁兑入15公斤现有食醋中即可。
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