CN103494177B - 山药泡菜酱及其制作方法 - Google Patents
山药泡菜酱及其制作方法 Download PDFInfo
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- CN103494177B CN103494177B CN201310504761.6A CN201310504761A CN103494177B CN 103494177 B CN103494177 B CN 103494177B CN 201310504761 A CN201310504761 A CN 201310504761A CN 103494177 B CN103494177 B CN 103494177B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品加工领域，具体涉及一种山药泡菜酱及其制作方法。本发明提供了一种山药泡菜酱，其原料由下述重量配比的组分组成：山药55～60份，豆瓣酱15～20份，红辣椒10～15份，母水10～15份，适量调味品。本发明还提供了上述山药泡菜酱的制作方法：山药清洗、去皮、护色、切片，加入其他原料和调味品混匀，放入母水中发酵。本发明拓宽了山药食品的制备方向，使以山药为主要原料的食品向多样化发展。
Description
技术领域
本发明属于食品加工领域，具体涉及一种山药泡菜酱及其制作方法。
背景技术
山药（Dioscorea Opposita Thunb.）为百合目（Liliales），薯蓣科（Dioscoreaceae），薯蓣属（D.L.）植物，是一年或多年生的缠绕性藤本植物，薯蓣的块茎。地下具有圆柱形肉质块茎，茎供食用可入药。山药淀粉中抗性淀粉含量较高，具有较强的抗酸解及酶解性，抗性淀粉具有降低血清胆固醇群，增加大肠中短链脂肪酸含量等功能；山药多糖含有多种组分，一级结构中有α-2糖苷键或β-2糖苷键，单糖组成中含有葡萄糖、半乳糖、甘露糖、果糖、阿拉伯糖等，经研究表明，山药多糖具有抗氧化活性、抗肿瘤活性等作用。山药性温味甘，温补而不骤，微香而不燥，不仅能健脾胃，益肺肾，还具有降糖、抗衰老、调节免疫、抗突变、降血脂等新功能。
山药作为人们生活中最常用的药食两用植物，受到人们的喜爱，但其食用方法仍受到非常大的局限，山药的开发和利用仅仅停留在传统的饮食上。传统饮食中对山药主要有以下几种制作工艺，大致制作方法如下：
1、土鸡炖山药：a、将山药切成段；b、用高压锅将鸡快稍压三成熟后倒入山药段并加入辅料再用微火烧20分钟即可。
2、清炒山药片：将山药洗净切成薄片，像清炒冬瓜片一样清炒，炒到刚刚熟即可。
3、山药片炒肉：a、将胡萝卜、小黄瓜用锯齿刀切段；b、药材加姜片用4碗水煮成1碗药汁备用；c、里脊肉切薄片并加入所有调味料拌腌；d、油少许炒香葱段后，放入肉片拌炒至变色；e、倒入山药、胡萝卜及小黄瓜，淋下药汁后加盐调味炒约1分钟即可。
4、烩山药丸子、山药炖牛腩、兰花酝山药和山药保健酒等等。
因此，现力求开发山药新品种，但同时更要注重山药的营养保健功能。
发明内容
本发明解决的第一个技术问题是提供一种山药泡菜酱。该山药泡菜酱，其原料由下述重量配比的组分组成：山药55～60份，豆瓣酱15～20份，红辣椒10～15份，母水10～15份，适量调味品。
优选的，上述山药泡菜酱，其原料由下述重量配比的组分组成：山药60份，豆瓣酱15份，红辣椒15份，母水10份，适量调味品。
具体的，上述山药泡菜酱中，所述的调味品为芝麻、姜汁、盐、蒜泥、味精、香油、八角、桂皮、花椒、辣椒。
本发明解决的第二个技术问题是提供上述山药泡菜酱的制作方法。该方法包括以下步骤：
a、备料：清洗山药，去皮、护色、切片；配制母水；
b、混合：将山药片与豆瓣酱、红辣椒和调味品混合，拌匀，即得混合料；
c、发酵：加入母水，没过混合料，在15～45℃密封发酵即可。
具体的，上述制作方法，步骤a中，所述的清洗是通过高压水或流动水冲洗山药。
具体的，上述制作方法，步骤a中，所述的去皮为物理去皮或化学去皮。
进一步的，上述制作方法，步骤a中，所述的化学去皮是用95～100℃质量分数10%的氢氧化钠溶液浸泡山药5～8min，再用流动水冲洗，以质量分数为0.01%的柠檬酸液中和即可。
具体的，上述制作方法，步骤a中，所述的护色是将去皮后的山药放在由体积比为1︰1︰1的质量分数分别为0.2%的柠檬酸、0.2%的氯化钙溶液和0.5%的氯化钠溶液组合成的混合液中浸泡6～8h。
具体的，上述制作方法，步骤a中，所述的切片为切至厚度0.4～0.6cm的圆筒片状。
具体的，上述制作方法，步骤a中，所述的配制母水方法为：在100重量份冷开水中加入1重量份盐，再加入占山药片、豆瓣酱、红辣椒和调味品总重量0.9～1%的盐，放置即可。
进一步的，上述制作方法，步骤a中，所述的配制母水方法为：在100重量份冷开水中加入1重量份盐，加入洗净且沥干水的青菜、萝卜，再加入占山药片、豆瓣酱、红辣椒和调味品总重量0.9～1%的盐，放置即可。
优选的，上述制作方法，步骤c中，所述的发酵温度为28～37℃。
本发明方法中山药片与辣椒酱经过混合、腌制后，山药中的营养成分就从山药中扩散到了豆瓣酱、辣椒、母水的混合流体中了，从而实现了山药与传统辣椒酱的完美结合，使此山药泡菜酱既富含了山药的营养又包含地道的四川辣椒酱的麻辣口感。本发明产品色泽正常、新鲜、有光泽、无油水分离现象、汤汁清亮、无霉花浮膜；具有山药和豆瓣、辣椒本身固有的香气，同时还具有发酵型香气及各种辅料添加后的复合香气，无不良气味及其他异味；味道鲜美，质地香辣脆嫩，酸咸味适宜，无苦味及涩味。本发明方法腌制的山药辣椒酱具有良好感官嗜好特性的同时又保存了山药的独特功能性营养因子，将辣椒酱保存期长的特点融入了山药二次加工产品中，使山药资源得到了更充分合理的利用。
同时，在腌制过程中，大量乳酸菌繁殖代谢，生成了乳酸、正反丁烯二酸、乙酸、丙酸等有机酸，这些物质有维持肠道的微生态环境、增强机体的免疫机能、预防和抑制肿瘤的发生、改善肝脏的功能、改善机体血脂代谢、控制内毒素、延缓机体衰老和抗辐射的呢过功能，赋予了山药辣椒酱产品的新功能，增加了其营养价值。同时，发酵的酸性环境增加了抗坏血酸的环境，对山药本身的营养成分也起到了保护作用，因此本发明在营养价值和滋味质地方面起到了很好的效果。
具体实施方式
一种山药泡菜酱，其原料由下述重量配比的组分组成：山药55～60份，豆瓣酱15～20份，红辣椒10～15份，母水10～15份，适量调味品。
优选的，上述山药泡菜酱，其原料由下述重量配比的组分组成：山药60份，豆瓣酱15份，红辣椒15份，母水10份，适量调味品。
具体的，上述山药泡菜酱中，调味品为芝麻、姜汁、盐、蒜泥、味精、香油、八角、桂皮、花椒、辣椒。
上述山药泡菜酱的制作方法，包括以下步骤：
a、备料：清洗山药，去皮、护色、切片；配制母水；
b、混合：将山药片与豆瓣酱、红辣椒和调味品混合，拌匀，即得混合料；
c、发酵：加入母水，没过混合料，在15～45℃密封发酵即可。
上述制作方法中，如果加入的母水没能没过混合料，可以添加冷开水来达到此要求。
上述制作方法中，配制母水，可以根据喜好添加或不添加青菜、萝卜，至于添加量也因需求而异，没有特定的添加量。
上述山药泡菜酱的制备工艺流程为：新鲜山药→清洗→去皮护色碎化→加辣椒、豆瓣酱、调味品混匀→加入母水→密封→发酵→成品。
本发明将山药切成0.4～0.6cm的圆筒片状一是为了山药在泡菜酱腌制的过程中，更易吸收周围豆瓣辣椒母水环境中的各种成分；二是为了在后续食用过程中操作方便。同时，经验证，此尺寸的山药片是泡菜酱腌制过程中具有最佳发酵状态。
虽然乳酸菌生长代谢的最佳温度为37℃，但是为方便操作，本发明将发酵温度控制在15～45℃，发酵时间可以因温度而定，温度在37℃左右，乳酸菌在发酵腌制过程中有良好的生长代谢，发酵时间可以稍短一点；温度偏低乳酸菌在发酵腌制过程中生长代谢较慢，发酵时间可以稍长一点；同时，也可按照常规的泡菜方法，根据不同人对泡菜口味的要求等来控制发酵时间，但是最长可不用超过15d，此时，其中的pH、亚硝酸盐、山药多糖、山药淀粉都开始趋近与稳定。
本发明提供的山药泡菜酱，用新鲜山药为原料，并采用常规辣椒酱制备工艺，使制备出的山药泡菜酱具有山药所具有的淀粉、多糖、蛋白质、氨基酸、皂甙、尿囊素、多种微量元素（包括钙、磷、铁、镁、钾、钠等）等物质、淀粉酶、胆碱、山药素、粗纤维、果胶、抗坏血酸、烟酸、多酚氧化酶等生物活性物质，因此极大地丰富泡菜酱的营养成分。
本发明山药是必选原材料之一，豆瓣是其二原料，在此使用豆瓣同样是为了增加辣椒酱的滋味和香味，辣椒的选择是为了增加辛辣程度，增加其口感韵味，满足广大消费者的口感需要，芝麻、姜汁、盐、蒜泥、味精、香油、八角、桂皮、花椒这些辅料的选择是为了保障山药辣椒酱的色泽、质地滋味和香气。
实施例1
预处理山药：取山药清洗，用高压水冲洗山药皮，此过程尽量避免损伤山药表皮，采用95～100℃质量分数为10%的氢氧化钠溶液浸泡5min，再立即用流动水冲洗，以质量分数为0.01%柠檬酸液中和，再将山药立即投入由质量分数为0.2%的柠檬酸、0.2%的氯化钙溶液和0.5%的氯化钠溶液、体积比为1︰1︰1组成的混合液中浸泡6h，然后再用流动水冲洗，用切片机切成0.5±0.1cm厚度的山药片，备用；
配制母水：在100重量份冷开水中加入1重量份盐，混匀，加入洗净且沥干水的青菜、萝卜，再加入占山药片、豆瓣酱、红辣椒和调味品总重量0.9～1%的盐，放置即可。
取备好的山药6kg、豆瓣酱1.5kg、红辣椒1.5kg和调味品混匀，加入1kg母水中，密封，室温发酵，即制得成品。
实施例2
按实施例1的方法制备山药和母水，取备好的山药5.5kg、豆瓣酱1.5kg、红辣椒1kg和调味品混匀，加入1kg母水中，密封，室温发酵，即制得成品。
实施例3
按实施例1的方法制备山药和母水，取备好的山药6kg、豆瓣酱2kg、红辣椒1.5kg和调味品混匀，加入1.5kg母水中，密封，室温发酵，即制得成品。
实施例1、2和3所制备的山药泡菜酱色泽正常、新鲜、有光泽、无油水分离现象、汤汁清亮、无霉花浮膜；具有山药和豆瓣、辣椒本身固有的香气，同时还具有发酵型香气及各种辅料添加后的复合香气，无不良气味及其他异味；味道鲜美，质地香辣脆嫩，酸咸味适宜，无苦味及涩味。
本发明方法实现了山药与传统辣椒酱的完美结合，使制备的山药泡菜酱既富含了山药的营养又包含地道的四川辣椒酱的麻辣口感；同时制备的山药泡菜酱色泽正常、新鲜、有光泽、无油水分离现象、汤汁清亮、无霉花浮膜。从而本发明不仅开发了山药新品种，而且所制备的产品色香味俱全。
Claims (8)
1.山药泡菜酱，其特征在于：由各原料在母水中发酵而成，其原料由下述重量配比的组分组成：山药55～60份，豆瓣酱15～20份，红辣椒10～15份，母水10～15份；适量调味品；
该山药泡菜酱的制作方法包括以下步骤：
a、备料：清洗山药，去皮、护色、切片；配制母水；所述的切片为切至厚度0.4～0.6cm的圆筒片状；
b、混合：将山药片与豆瓣酱、红辣椒和调味品混合，拌匀，即得混合料；
c、发酵：加入母水，没过混合料，在15～45℃密封发酵即可。
2.根据权利要求1所述的山药泡菜酱，其特征在于：由各原料在母水中发酵而成，其原料由下述重量配比的组分组成：山药60份，豆瓣酱15份，红辣椒15份，母水10份，适量调味品。
3.根据权利要求1所述的山药泡菜酱的制作方法，其特征在于：步骤a中，所述的去皮为物理去皮或化学去皮。
4.根据权利要求3所述的山药泡菜酱的制作方法，其特征在于：所述的化学去皮是指用95～100℃质量分数10%的氢氧化钠溶液浸泡山药 5～8min，再用流动水冲洗，以质量分数为0.01%的柠檬酸溶液中和。
5.根据权利要求1所述的山药泡菜酱的制作方法，其特征在于：步骤a中，所述的护色是将去皮后的山药放在由体积比为1︰1︰1的质量分数分别为0.2%的柠檬酸溶液、0.2%的氯化钙溶液和0.5%的氯化钠溶液组合成的混合液中浸泡6～8h。
6.根据权利要求1所述的山药泡菜酱的制作方法，其特征在于：步骤a中，所述的配制母水方法为：在100重量份冷开水中加入1重量份盐，再加入占山药片、豆瓣酱、红辣椒和调味品总重量0.9～1%的盐，放置即可。
7.根据权利要求1所述的山药泡菜酱的制作方法，其特征在于：所述的配制母水方法为：在100重量份冷开水中加入1重量份盐，加入洗净且沥干水的青菜、萝卜，再加入占山药片、豆瓣酱、红辣椒和调味品总重量0.9～1%的盐，放置即可。
8.根据权利要求1所述的山药泡菜酱的制作方法，其特征在于：步骤c中，所述发酵温度为28～37℃。
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