CN103504278B - 一种番茄酱速溶粉及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种番茄酱速溶粉，是由下述重量份的原料制成：番茄80-90、大豆13-15、桑叶1-2、马齿苋1-2、合欢果2-3、野菊花1-2、决明子3-4、板栗壳1-2、夏枯草1-2、山萸肉2-3、无花果3-4、紫苏叶1-2、甜菊叶3-4、米酒4-5、食盐1-2、魔芋胶1-2、柠檬酸0.8-1、柠檬酸钠0.4-0.6；本发明生产的番茄酱速溶粉用来制作番茄酱时简单、方便、快捷，番茄酱速溶粉加入定量的温开水，搅拌均匀后即为番茄酱，制得的番茄酱色泽亮丽、酸甜适中、番茄味浓郁，无分层、析水、结晶等现象；番茄酱速溶粉含水量低，保质期长，具有补脾益气、清热解毒、清肺润燥、清肝明目的功效。
Description
技术领域
本发明涉及一种调味粉，尤其涉及一种番茄酱速溶粉及其制备方法。
背景技术
番茄作为一种绿色蔬菜，天然无污染，但长期放置容易脱水导致营养成分流失，把番茄做成番茄酱能够延长番茄的保质期，但番茄酱长期放置也会受到包装物的侵蚀；本发明将番茄加工成粉，只需加入定量水就可调制成番茄酱。
发明内容
本发明克服了现有技术中的不足，提供了一种番茄酱速溶粉及其制备方法。
本发明是通过以下技术方案实现的：
一种番茄酱速溶粉，是由下述重量份的原料制成：
番茄80-90、大豆13-15、桑叶1-2、马齿苋1-2、合欢果2-3、野菊花1-2、决明子3-4、板栗壳1-2、夏枯草1-2、山萸肉2-3、无花果3-4、紫苏叶1-2、甜菊叶3-4、米酒4-5、食盐1-2、魔芋胶1-2、柠檬酸0.8-1、柠檬酸钠0.4-0.6。
一种番茄酱速溶粉制备方法，包括以下步骤：
（1）将成熟的番茄去皮去蒂，经冷冻干燥后粉碎，过100-120目筛，得到番茄粉，将大豆用温水浸泡8-10小时，捞出用清水冲洗，沥干后备用；
（2）将甜菊叶洗净沥干，与上述沥干的大豆混合，加入5-6倍温水，再加入米酒，进行磨浆处理，离心分离去渣，得到生豆浆，再加热煮沸15-20分钟，过滤，滤液浓缩，得到豆浆浓缩液；
（3）将桑叶、马齿苋、合欢果等中药原料混合粉碎，加入8-10倍清水，文火煎煮50-60分钟，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述番茄粉、豆浆浓缩液、中药粉与剩余原料混合均匀，再经真空干燥、粉碎后过120-140目筛，灭菌包装，得到成品。
与现有技术相比，本发明的优点是：
本发明生产的番茄酱速溶粉用来制作番茄酱时简单、方便、快捷，番茄酱速溶粉加入定量的温开水，搅拌均匀后即为番茄酱，制得的番茄酱色泽亮丽、酸甜适中、番茄味浓郁，无分层、析水、结晶等现象；番茄酱速溶粉含水量低，保质期长，具有补脾益气、清热解毒、清肺润燥、清肝明目的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种番茄酱速溶粉，是由下述重量（斤）的原料制成：
番茄90、大豆15、桑叶2、马齿苋1、合欢果3、野菊花2、决明子4、板栗壳2、夏枯草2、山萸肉3、无花果4、紫苏叶2、甜菊叶4、米酒5、食盐2、魔芋胶1、柠檬酸1、柠檬酸钠0.5。
一种番茄酱速溶粉制备方法，包括以下步骤：
（1）将成熟的番茄去皮去蒂，经冷冻干燥后粉碎，过120目筛，得到番茄粉，将大豆用温水浸泡10小时，捞出用清水冲洗，沥干后备用；
（2）将甜菊叶洗净沥干，与上述沥干的大豆混合，加入5倍温水，再加入米酒，进行磨浆处理，离心分离去渣，得到生豆浆，再加热煮沸20分钟，过滤，滤液浓缩，得到豆浆浓缩液；
（3）将桑叶、马齿苋、合欢果等中药原料混合粉碎，加入10倍清水，文火煎煮60分钟，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述番茄粉、豆浆浓缩液、中药粉与剩余原料混合均匀，再经真空干燥、粉碎后过140目筛，灭菌包装，得到成品。
Claims (2)
1.一种番茄酱速溶粉，其特征在于是由下述重量份的原料制成：番茄80-90、大豆13-15、桑叶1-2、马齿苋1-2、合欢果2-3、野菊花1-2、决明子3-4、板栗壳1-2、夏枯草1-2、山萸肉2-3、无花果3-4、紫苏叶1-2、甜菊叶3-4、米酒4-5、食盐1-2、魔芋胶1-2、柠檬酸0.8-1、柠檬酸钠0.4-0.6。
2.一种如权利要求1所述的番茄酱速溶粉制备方法，其特征在于包括以下步骤：（1）将成熟的番茄去皮去蒂，经冷冻干燥后粉碎，过100-120目筛，得到番茄粉，将大豆用温水浸泡8-10小时，捞出用清水冲洗，沥干后备用；
（2）将甜菊叶洗净沥干，与上述沥干的大豆混合，加入5-6倍温水，再加入米酒，进行磨浆处理，离心分离去渣，得到生豆浆，再加热煮沸15-20分钟，过滤，滤液浓缩，得到豆浆浓缩液；
（3）将桑叶、马齿苋、合欢果、野菊花、决明子、板栗壳、夏枯草、山萸肉、无花果、紫苏叶混合粉碎，加入8-10倍清水，文火煎煮50-60分钟，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述番茄粉、豆浆浓缩液、中药粉与食盐、魔芋胶、柠檬酸、柠檬酸钠混合均匀，再经真空干燥、粉碎后过120-140目筛，灭菌包装，得到成品。
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| CN103932158B (zh) * | 2014-03-25 | 2015-03-11 | 合肥市龙乐食品有限公司 | 一种鸡骨补钙番茄酱及其制备方法 |
| CN103932155A (zh) * | 2014-03-25 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | 一种米酒芝麻酱 |
| CN103932156A (zh) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种鸭血番茄酱及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1386521A (zh) * | 2001-05-22 | 2002-12-25 | 林隆村 | 人体健康调节剂 |
| CN102631466A (zh) * | 2012-04-24 | 2012-08-15 | 吉林大学珠海学院 | 一种调节血脂的保健品及制备方法 |
| CN103099190A (zh) * | 2013-02-07 | 2013-05-15 | 贵州神奇投资有限公司 | 一种辣味番茄辣酱及其制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1386521A (zh) * | 2001-05-22 | 2002-12-25 | 林隆村 | 人体健康调节剂 |
| CN102631466A (zh) * | 2012-04-24 | 2012-08-15 | 吉林大学珠海学院 | 一种调节血脂的保健品及制备方法 |
| CN103099190A (zh) * | 2013-02-07 | 2013-05-15 | 贵州神奇投资有限公司 | 一种辣味番茄辣酱及其制作方法 |
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