CN103704663B - 麻辣香锅的调味料及其制作方法 - Google Patents
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Abstract
麻辣香锅的调味料，属于食品技术领域，包括豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精和酱油，还包括白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉，护肝粉由小麦胚芽粉、蜂胶粉和葛根粉组成。本发明在现有的麻辣香锅调味料中添加了具有护肝功能的木糖醇和小麦胚芽等保健成分，在保持麻辣香锅原有的鲜、香、麻、辣的特色基础上，还具有养肝的功能，解决了现有配方容易伤肝的弊病，大大有利于麻辣香锅的市场推广。
Description
技术领域
本发明属于食品技术领域，具体涉及一种麻辣香锅的调味料及其制作方法。
背景技术
麻辣香锅源于重庆缙云山土家风味，是当地老百姓的家常做法，以麻、辣、香、混一锅为特点。具有辣而不燥、鲜而不腥、入口窜香、回味悠长的独特口味。其中麻辣香锅的调味料起到至关重要的作用，目前的麻辣香锅的调味料主要由五香油、豆瓣酱、干辣椒、姜片、大蒜、葱段、料酒、白糖和盐组成、还加入少量鸡精、白芝麻和香菜。五香油包括八角、花椒、草果、香果、丁香、山奈、干辣椒等。麻辣香锅虽然受到广大消费者的喜爱，但是目前麻辣香锅的调味料只具有单一的调味作用，一般不具有保健效果，而且麻辣香锅的调味料含有大量辣性成分，过量的辣性成分会对人体造成一些不适。
中医认为辛入肺，咸入肾。吃太多辣性食物，例如辣椒，会扰乱脏器平衡招来疾病。过多的辛辣食物还会让肺气偏胜，克伐肝脏，对肝部造成损伤。另外，吃了太多辛辣东西，人就会上火伤害到眼部健康。尤其是长时间吃辛辣东西，会引发干眼症、结膜炎等眼部疾病。对于便秘、小便黄的人而言，冬季更应少吃辛辣食物。眼部已有不适，例如眼睛充血的患者最好也少吃辣。
发明内容
本发明提供了一种麻辣香锅的调味料及其制作方法，以解决现有技术存在的不具备保健效果、容易伤肝的问题。
本发明解决其技术问题所采用的技术方案是：
一种麻辣香锅的调味料，包括豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精和酱油，解决其技术问题所采用技术方案是还包括白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉，护肝粉由小麦胚芽粉、蜂胶粉和葛根粉组成。
上述各成分的重量份为：豆瓣酱3～3.5份、辣椒粉1～1.1份、植物油2.5～3份、葱末0.2～0.25份、姜末0.1～0.2份、蒜末0.2～0.3份、麻椒粉0.2～0.3份、胡椒粉0.1～0.2份、味精0.2～0.3份、鸡精0.2～0.3份、酱油0.4～0.5份、白豆蔻粉0.1-0.2份、八角粉0.2-0.3份、小茴香粉0.1-0.3份、肉桂粉0.1-0.3份、木糖醇0.4～0.5份、护肝粉0.1～0.3份，护肝粉中小麦胚芽粉质量含量为90％～95％、蜂胶粉质量含量为2％～5％，葛根粉质量含量为5％～8％。
上述麻辣香锅的调味料的制作方法，具体步骤如下：
(1)将新鲜小麦胚芽加入到振动筛中，以筛选出混入胚芽粉中的麸皮和次粉；
(2)筛好的的小麦胚芽输送到干燥机中，对小麦胚芽加热干燥，使水分含量低于5％；
(3)将葛根粉、蜂胶粉和小麦胚芽混合均匀，经粉碎机粉碎后过80--400目的分样筛，得到混合细粉，从而得到护肝粉；
(4)将豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精和酱油，白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉按照使用比例混合均匀后灭菌，装袋，即可。
上述步骤(2)中，干燥机的加热温度控制在240～260℃。
木糖醇是一种具有医药生理功能的甜味物质，人体吸收迅速，既是健康人群日常糖的代用品，又是糖尿病人的营养剂和治疗剂。根据试验验证，木糖醇进入体内的80％通过肝脏代谢，除一部分产生能量外，还有一部分变成肝糖元储存于肝脏，使肝脏得到营养，增强细胞解毒功能，从而使肝功能获得改善。
小麦胚芽又称麦芽粉、胚芽，金黄色颗粒状。麦芽是小麦发芽及生长的器官之一，约占整个麦粒的2.5％，含丰富的维他命E、B1及蛋白质，营养价值非常的高维生素E有助于肝脏解除食物中防腐剂、增白剂、残留杀虫剂、化肥、工业毒素等的毒性，谷胱甘肽易与碘乙酸、芥子气、一氧化碳、有机溶剂、铅、汞、砷等重金属盐络合，参与生物转化作用，从而将有毒物质转化为无害物质，排除体外。
本发明在现有的麻辣香锅调味料中添加了具有护肝功能的木糖醇和小麦胚芽等保健成分，在保持麻辣香锅原有的鲜、香、麻、辣的特色基础上，还具有养肝的功能，解决了现有配方容易伤肝的弊病，大大有利于麻辣香锅的市场推广。
具体实施方式
一种麻辣香锅的调味料，包括豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精和酱油，还包括白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉，护肝粉由小麦胚芽粉、蜂胶粉和葛根粉组成。
上述各成分的重量份为：豆瓣酱3～3.5份、辣椒粉1～1.1份、植物油2.5～3份、葱末0.2～0.25份、姜末0.1～0.2份、蒜末0.2～0.3份、麻椒粉0.2～0.3份、胡椒粉0.1～0.2份、味精0.2～0.3份、鸡精0.2～0.3份、酱油0.4～0.5份、白豆蔻粉0.1-0.2份、八角粉0.2-0.3份、小茴香粉0.1-0.3份、肉桂粉0.1-0.3份、木糖醇0.4～0.5份、护肝粉0.1～0.3份，护肝粉中小麦胚芽粉质量含量为90％～95％、蜂胶粉质量含量为2％～5％，葛根粉质量含量为5％～8％。
上述麻辣香锅的调味料的制作方法，具体步骤如下：
(1)将新鲜小麦胚芽加入到振动筛中，以筛选出混入胚芽粉中的麸皮和次粉；
(2)筛好的的小麦胚芽输送到干燥机中，对小麦胚芽加热干燥，加热温度控制在240～260℃，使水分含量低于5％；
(3)将葛根粉、蜂胶粉和小麦胚芽混合均匀，经粉碎机粉碎后过80-400目的分样筛，得到混合细粉，从而得到护肝粉；
(4)将豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精和酱油，白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉按照使用比例混合均匀后灭菌，装袋，即可。
Claims (3)
1.一种麻辣香锅的调味料，其特征在于由豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精、酱油，白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉组成，护肝粉由小麦胚芽粉、蜂胶粉和葛根粉组成，上述各成分的重量份为：豆瓣酱3～3.5份、辣椒粉1～1.1份、植物油2.5～3份、葱末0.2～0.25份、姜末0.1～0.2份、蒜末0.2～0.3份、麻椒粉0.2～0.3份、胡椒粉0.1～0.2份、味精0.2～0.3份、鸡精0.2～0.3份、酱油0.4～0.5份、白豆蔻粉0.1-0.2份、八角粉0.2-0.3份、小茴香粉0.1-0.3份、肉桂粉0.1-0.3份、木糖醇0.4～0.5份、护肝粉0.1～0.3份，护肝粉中小麦胚芽粉质量含量为90％～95％、蜂胶粉质量含量为2％～5％，葛根粉质量含量为5％～8％，护肝粉各个原料百分比之和为100％。
2.根据权利要求1所述的麻辣香锅的调味料，具体工艺步骤如下：
(1)将新鲜小麦胚芽加入到振动筛中，以筛选出混入胚芽粉中的麸皮和次粉；
(2)筛好的的小麦胚芽输送到干燥机中，对小麦胚芽加热干燥，使水分含量低于5％；
(3)将葛根粉、蜂胶粉和小麦胚芽混合均匀，经粉碎机粉碎后过80-400目的分样筛，得到混合细粉，从而得到护肝粉；
(4)将豆瓣酱、辣椒粉、植物油、葱末、姜末、蒜末、麻椒粉、胡椒粉、味精、鸡精和酱油，白豆蔻粉、八角粉、小茴香粉、肉桂粉、木糖醇和护肝粉按照使用比例混合均匀后灭菌，装袋，即可。
3.根据权利要求2所述的麻辣香锅的调味料，其特征是步骤(2)中，干燥机的加热温度控制在240～260℃。
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| CN103947991A (zh) * | 2014-05-20 | 2014-07-30 | 许文生 | 一种调味料及其应用 |
| CN105265911A (zh) * | 2014-07-15 | 2016-01-27 | 王弘 | 一种蛹虫草调味品及其制备方法 |
| CN105685582A (zh) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | 一种麻辣香锅调料及其制备方法 |
| CN105105072A (zh) * | 2015-08-19 | 2015-12-02 | 马士远 | 具有降三高的中草药调味品及其制备方法 |
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| CN108208718A (zh) * | 2016-12-21 | 2018-06-29 | 山东乐家客食品有限公司 | 食疗涮锅海鲜味底料 |
| CN108783401A (zh) * | 2018-06-29 | 2018-11-13 | 乔海生 | 一种具有保健功效的麻辣香锅酱 |
| CN112021516A (zh) * | 2019-06-04 | 2020-12-04 | 马煊芮 | 一种秘制麻辣肝及其加工方法 |
| CN113558213A (zh) * | 2020-04-28 | 2021-10-29 | 晋江妙客食品有限公司 | 一种复合型调味料及其生产工艺 |
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