CN103947995B - 一种缢蛏调味汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种缢蛏调味汁及其制备方法，包括以下重量份数的原料：缢蛏蒸煮浓缩汁30-50份、水35-45份、食用盐8-10份、葡萄糖3-5份、丙三醇5-10份、味精1-3份、琥珀酸二钠0.2-0.5份、5’-呈味核苷酸二钠0.1-0.3份、羟丙基二淀粉磷酸酯1-2份、肉桂油0.001-0.003份。本发明通过添加天然抑菌物肉桂油和用于降低水分活度的丙三醇来抑制微生物的生长，使缢蛏调味汁在常温下能长期保存。产品滋味鲜美，口感纯正，深受消费者喜欢。
Description
技术领域
本发明属于海鲜调味品领域，具体涉及一种缢蛏调味汁及其制备方法。
背景技术
缢蛏(Sinonovacula constricta)，俗名蛏子、海蛏，为我国四大养殖贝类之一。传统医学认为缢蛏性寒，可滋阴、补虚、清热等效果，具有较高的食用和药用价值。在广东、福建等地，民间认为缢蛏是一种清补的贝类，很受欢迎。缢蛏肉味鲜美，营养丰富，是一种高蛋白，低脂肪和含有丰富矿物质的一种海产品，近年来在福建、广东、浙江等地缢蛏养殖规模日益扩大，蛏干、冻蛏等加工品的产量日益增加。在蛏干加工过程中，需要对鲜蛏进行蒸煮，蒸煮过程中会产生大量的蒸煮水，研究表明蒸煮水中含有丰富的氨基酸和矿物质和可溶性糖，使其具有鲜甜可口的滋味和很高的营养价值，但目前蒸煮水多被作为废弃液直接排放，造成资源的浪费，也造成环境的污染，对缢蛏蒸煮水进行综合利用成为提高蛏加工产业附加值，减轻环境污染的重要问题。
目前从已有的文献资料还未有有关利用缢蛏蒸煮水加工成食品或调味品的报道，但在其它贝类如蛤类蒸煮液的利用上有少数报道，如发明专利：ZL201110022869.2，名称为“一种低盐蛤露及其制备方法”公开了一种将蛤肉进行烫煮，取汤汁熬煮制得浓缩汁，以此浓缩汁与酱油、食盐、葡萄糖、味精、淀粉配制，并用白醋或柠檬酸调节pH，制得低盐蛤露。该产品的制备关键技术是通过用高浓度葡萄糖降低水分活度以及通过降低pH提高制品的水分活度，在食盐用量较少的情况下达到长期保藏的目的。虽然高浓度的葡萄糖可以降低水分活度，但是会使制得的蛤露过甜，使产品的消费者接受面变窄，降低pH会导致制品有轻微的酸味，也会对口感有所影响。
发明内容
本发明的目的在于提供一种缢蛏调味汁及其制备方法，通过添加天然抑菌物肉桂油和用于降低水分活度的丙三醇来抑制微生物的生长，使缢蛏调味汁在常温下能长期保存。
为实现上述目的，本发明采用如下技术方案：
一种缢蛏调味汁包括以下重量份数的原料：缢蛏蒸煮浓缩汁30-50份、水35-45份、食用盐8-10份、葡萄糖3-5份、丙三醇5-10份、味精1-3份、琥珀酸二钠0.2-0.5份、5’-呈味核苷酸二钠0.1-0.3份、羟丙基二淀粉磷酸酯1-2份、肉桂油0.001-0.003份。
所述的缢蛏蒸煮浓缩汁的制备方法为：带壳活蛏经过净化吐砂、清洗干净后，进行蒸煮，取出煮熟的蛏肉及蛏壳，在蒸煮锅内的蒸煮水中继续加入带壳活蛏，并补充蒸发损失掉的水分；按上述步骤循环进行蒸煮至蒸煮水中氨基态氮含量达到0.6克/100毫升后，过滤，真空浓缩至氨基态氮含量达到9克/100毫升，即得缢蛏蒸煮浓缩汁。
在水中依次加入食用盐、葡萄糖、丙三醇、味精、琥珀酸二钠和5’-呈味核苷酸二钠，边搅拌边加热至90℃，待原料充分溶解后，加入缢蛏蒸煮浓缩汁，混合均匀；继续加入羟丙基二淀粉磷酸酯，在90℃下充分搅拌10分钟；最后加入肉桂油拌匀后立即出锅，趁热装入洗净的玻璃瓶中，压盖密封，即得缢蛏调味汁产品。
本发明的显著优点在于：本发明通过用丙三醇这种只有轻微甜味的水分活度降低剂取代大部分的葡萄糖，大大降低了产品的甜度，而且丙三醇具有更好的降低水分活度效果，一份重量浓度的丙三醇降低水分活度的效果约等于两份重量浓度的葡萄糖产生的效果。本发明的蛏调味汁中不加酸，因此也不会产生酸味。同时，本发明制备的产品中用天然抑菌剂肉桂油替代液态调味品中常用的化学防腐剂如苯甲酸、山梨酸等，可以达到同样的保藏效果，但是产品的安全性更高，更易为消费者接受。
具体实施方式
一种缢蛏调味汁包括以下重量份数的原料：缢蛏蒸煮浓缩汁30-50份、水35-45份、食用盐8-10份、葡萄糖3-5份、丙三醇5-10份、味精1-3份、琥珀酸二钠0.2-0.5份、5’-呈味核苷酸二钠0.1-0.3份、羟丙基二淀粉磷酸酯1-2份、肉桂油0.001-0.003份。
所述的缢蛏蒸煮浓缩汁的制备方法为：带壳活蛏经过净化吐砂、清洗干净后，进行蒸煮，取出煮熟的蛏肉及蛏壳，在蒸煮锅内的蒸煮水中继续加入带壳活蛏，并补充蒸发损失掉的水分；按上述步骤循环进行蒸煮至蒸煮水中氨基态氮含量达到0.6克/100毫升后，过滤，真空浓缩至氨基态氮含量达到9克/100毫升，即得缢蛏蒸煮浓缩汁。
在水中依次加入食用盐、葡萄糖、丙三醇、味精、琥珀酸二钠和5’-呈味核苷酸二钠，边搅拌边加热至90℃，待原料充分溶解后，加入缢蛏蒸煮浓缩汁，混合均匀；继续加入羟丙基二淀粉磷酸酯，在90℃下充分搅拌10分钟；最后加入肉桂油拌匀后立即出锅，趁热装入洗净的玻璃瓶中，压盖密封，即得缢蛏调味汁产品。
实施例1
带壳活蛏经过净化吐砂、清洗干净后，通过输送带进入带有一定量蒸煮水的蒸煮锅中进行蒸煮，煮熟的蛏肉及蛏壳取出，锅内的蒸煮水中继续加入带壳活蛏，并补充蒸发损失掉的水分，继续蒸煮。按上述步骤循环进行蒸煮至锅内蒸煮水中氨基态含量达到0.6克/100毫升后，将锅内的蒸煮水取出，过滤，并用真空浓缩器浓缩至氨基态含量达到9克/100毫升，即制得蛏蒸煮浓缩汁。
取40公斤的水，加入食用盐9公斤、葡萄糖4公斤、丙三醇6公斤、味精2公斤、琥珀酸二钠0.2公斤、5’-呈味核苷酸二钠0.2公斤、搅拌均匀后，边搅拌边加热至90℃，使上述原料充分溶解后，加入40公斤蛏蒸煮浓缩汁充分混合均匀，继续加入用少量水充分分散后的1公斤羟丙基二淀粉磷酸酯。在90℃温度下充分搅拌10分钟。最后加入0.002公斤肉桂油拌匀后立即出锅，趁热装入洗净的玻璃瓶中，压盖密封，即制得蛏调味汁产品。
经检测产品氨基态含量高达3.8克/100毫升，大大高于普通酱油的氨基态含量（约为1.0克/100毫升）。产品氨基酸含量丰富，滋味鲜美，口感纯正，达到液态调味品的卫生标准要求。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (3)
1.一种缢蛏调味汁，其特征在于：由以下重量份数的原料制成：缢蛏蒸煮浓缩汁30-50份、水35-45份、食用盐8-10份、葡萄糖3-5份、丙三醇5-10份、味精1-3份、琥珀酸二钠0.2-0.5份、5’-呈味核苷酸二钠0.1-0.3份、羟丙基二淀粉磷酸酯1-2份、肉桂油0.001-0.003份。
2.根据权利要求1所述的缢蛏调味汁，其特征在于：所述的缢蛏蒸煮浓缩汁的制备方法为：带壳活蛏经过净化吐砂、清洗干净后，进行蒸煮，取出煮熟的蛏肉及蛏壳，在蒸煮锅内的蒸煮水中继续加入带壳活蛏，并补充蒸发损失掉的水分；按上述步骤循环进行蒸煮至蒸煮水中氨基态氮含量达到0.6克/100毫升后，过滤，真空浓缩至氨基态氮含量达到9克/100毫升，即得缢蛏蒸煮浓缩汁。
3.一种制备如权利要求1所述的缢蛏调味汁的方法，其特征在于：在水中依次加入食用盐、葡萄糖、丙三醇、味精、琥珀酸二钠和5’-呈味核苷酸二钠，边搅拌边加热至90℃，待原料充分溶解后，加入缢蛏蒸煮浓缩汁，混合均匀；继续加入羟丙基二淀粉磷酸酯，在90℃下充分搅拌10分钟；最后加入肉桂油拌匀后立即出锅，趁热装入洗净的玻璃瓶中，压盖密封，即得缢蛏调味汁产品。
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