CN104172045A - 一种保健刀豆酱菜及其加工方法 - Google Patents
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Abstract
本发明公开了一种保健刀豆酱菜及其加工方法,由以下重量百分比的原料制成:刀豆片55%~70%、木瓜18%~30%、保健营养液0.5%~1.2%、醋0.1%~0.5%、冰糖0.2%~1%、食盐5%~12%、调料0.2%~1%。本刀豆酱菜除了刀豆嫩荚果外,还加入脆口清甜的青木瓜,并配合各调料和保健营养液,先将刀豆和木瓜经切片、热烫、日晒,混合浸渍的加工处理后,再与各调料及保健营养液进行均质,再经高温灭菌,装罐、封口、包装的步骤加工而成。本发明的刀豆酱菜制作原料丰富,酱菜的味道独特、营养丰富,并具有清热解毒、开胃健脾的保健作用,不含化学添加剂,绿色健康且加工工艺简单,有益于推广。
Description
技术领域
本发明涉及一种酱菜的加工技术,具体涉及一种保健刀豆酱菜及其加工方法,属于食品加工领域。
背景技术
刀豆(Leguminosae)豆科刀豆属的栽培亚种,一年生缠绕性草本植物。也是豆科植物刀豆的种子,秋、冬季采收成熟荚果,晒干,剥取种子备用;或秋季采摘嫩荚果鲜用。刀豆我国分布于江苏、安微、浙江、湖南、广东、广西、陕西、四川等地,我国长江以南各省间有栽培,以华中、华南为多。刀豆的营养成分为每100克含蛋白质28.75克,淀粉37.2克,可溶性糖7.50克,类植物1.36克,纤维6.10克及灰分1.90克,还含有刀豆氨酸、刀豆四氨、刀豆球蛋白A和球凝集素等。近年来,又在嫩荚中发现刀豆赤霉I和Ⅱ等,有治疗肝性昏迷和抗癌的作用;同时刀豆对人体镇静也有很好的作用,可以增强大脑皮质的抑制过程,使神志清晰、精力充沛。刀豆嫩荚质地脆嫩、肉厚鲜美、味道清香,可直接烹饪食用,也可以将新鲜刀豆进行腌制,制成的酱菜或泡菜来食用。腌制的刀豆爽脆可口,深受广大消费者喜爱。
刀豆较易栽培,单棵刀豆的结果也较多,产量较高,菜农们除了采收成熟荚果内的种子外,还将刀豆的嫩荚果进行加工,以增加刀豆的种植效益。目前,以刀豆嫩荚果为原料加工成的产品一般为刀豆腌制品,如授权公告号为CN102793121B的中国发明专利公开了一种浅色脱水刀豆片及其腌制品的加工方法,该种腌制刀豆先是将刀豆的嫩荚果进行切分、热烫、漂洗、白化与干燥后,进行摊凉、晒干,得刀豆片,然后按刀豆片70%~80%、剁碎的新鲜红辣椒15%~25%、食盐3%~10%、白酒0.5%~1%及味精0.1%~0.5%的进行配比,密封发酵8~12天即得。制得的该种腌制刀豆片无褐变,有光泽能保持嫩刀豆的自然颜色、感官品质较好,但该种腌制刀豆采用的原料单一,营养、味道及保健功效都较欠缺,且其加工方法较为繁琐。
发明内容
针对上述的不足,本发明所要解决的技术问题是提供一种味道独特,营养丰富,具有清热解毒、开胃健脾作用,且加工工艺简单的保健刀豆酱菜及其加工方法。
为解决上述问题,本发明通过以下技术方案实现:
一种保健刀豆酱菜,由以下重量百分比的原料制成:刀豆片55%~70%、木瓜18%~30%、保健营养液0.5%~1.2%、醋0.1%~0.5%、冰糖0.2%~1%、食盐5%~12%、调料0.2%~1%;其中
所述保健营养液的制备方法为:先称取重量份为紫苏2~8份、薄荷1~5份、芦根1~7份、竹叶3~10份、决明子2~8份、青黛1~3份、砂仁1~5份、土茯苓1~10份、枸杞2~7份、甘草3~11份,将各组分清洗、混匀后,主要经浸泡、煎煮、过滤的步骤制成浓度为10~18mol/L的中药液;然后向中药液内加入1~7份维生素和1~3份氨基酸,拌匀后加热至煮沸,即可。
上述方案,进一步地,所述调料各组分的重量份可以为花椒1~5份、陈皮2~8份、芝麻油1~5份、辣椒1~7份、蒜2~10份、酱油3~10份。
上保健刀豆酱菜的加工方法,包括以下步骤:
1)挑选充分长大、但种子尚未膨大的刀豆嫩荚果,洗净,切片,然后放入70~100℃的水中热烫5~12min,再用清水漂洗,沥干水分后摊平、于阳光下照射0.5~1h,得刀豆片,备用;
2)挑选无病害、成熟度为七至八成熟的青木瓜,去皮,去籽,再切片、洗净,然后于80~100℃的水中热烫5~10min,取出沥干,再拌入重量是木瓜总重0.1~0.7%的食盐腌制15min,然后漂洗干净,摊平、于阳光下照射0.5~1h,得木瓜片,备用;
3)将步骤1)的刀豆片和步骤2)的木瓜片混合,放入含有0.1%柠檬酸的酱油内密封浸渍1~5d后,捞出,得原料片;备用;
4)按重量份取保健营养液、食盐和冰糖,混匀,加热至煮沸后,加入步骤3)制得的原料片,再加入醋和调料,充分拌匀后,进行高温灭菌,装罐、封口、包装,即得成品。
为了保持刀豆片和木瓜片的脆口感,进一步地,步骤3)中,酱油内还含有0.5~2%的白酒。
与现有技术相比,本发明的优点为:
本刀豆酱菜除了刀豆嫩荚果外,还加入脆口清甜的青木瓜,并配合各调料和保健营养液,将刀豆和木瓜经切片、热烫、日晒,混合浸渍的加工处理后,再与各调料及保健营养液进行均质,再经高温灭菌,装罐、封口、包装的步骤加工而成。本发明的刀豆酱菜制作原料丰富,酱菜的味道独特、营养丰富,并具有清热解毒、开胃健脾的保健作用,不含化学添加剂,绿色健康且加工工艺简单,有益于推广。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明,但本发明不局限于这些实施例。
实施例1
一种保健刀豆酱菜,由以下重量百分比的原料制成:刀豆片64%、木瓜30%、保健营养液0.5%、醋0.1%、冰糖0.2%、食盐5%、调料0.2%;其中所述调料各组分的重量份为花椒5份、陈皮2份、芝麻油5份、辣椒1份、蒜2份、酱油10份。
所述保健营养液的制备方法为:先称取重量份为紫苏2份、薄荷5份、芦根1份、竹叶3份、决明子8份、青黛1份、砂仁1份、土茯苓10份、枸杞2份、甘草3份,将各组分清洗、混匀后,主要经浸渍、煎煮、过滤的步骤制成浓度为10mol/L的中药液;然后向中药液内加入1份维生素和3份氨基酸,拌匀后加热至煮沸,即可。
上述保健刀豆酱菜的加工方法为:
1)挑选充分长大、但种子尚未膨大的刀豆嫩荚果,洗净,切片,然后放入100℃的水中热烫5min,再用清水漂洗,沥干水分后摊平、于阳光下照射0.5~1h,得刀豆片,备用;
2)挑选无病害、成熟度为七至八成熟的青木瓜,去皮,去籽,再切片、洗净,然后于80℃的水中热烫8min,取出沥干,再拌入重量是木瓜总重0.5%的食盐腌制15min,然后漂洗干净,摊平、于阳光下照射0.5~1h,得木瓜片,备用;
3)将步骤1)的刀豆片和步骤2)的木瓜片混合,放入含有0.1%柠檬酸、0.5%白酒的酱油内密封浸渍3d后,捞出,得原料片;备用;
4)按重量份取保健营养液、食盐和冰糖,混匀,加热至煮沸后,加入步骤3)制得的原料片,再加入醋和调料,充分拌匀后,进行高温灭菌,装罐、封口、包装,即得成品。
实施例2
一种保健刀豆酱菜,由以下重量百分比的原料制成:刀豆片70%、木瓜18%、保健营养液1.2%、醋0.5%、冰糖1%、食盐8.3%、调料1%;其中所述调料各组分的重量份为花椒1份、陈皮8份、芝麻油4份、辣椒7份、蒜10份、酱油3份。
所述保健营养液的制备方法为:先称取重量份为紫苏8份、薄荷1份、芦根7份、竹叶10份、决明子2份、青黛3份、砂仁5份、土茯苓1份、枸杞7份、甘草11份,将各组分清洗、混匀后,主要经浸渍、煎煮、过滤的步骤制成浓度为18mol/L的中药液;然后向中药液内加入7份维生素和1份氨基酸,拌匀后加热至煮沸,即可。
本实施例的保健刀豆酱菜的加工方法与实施例1的相同。
实施例3
一种保健刀豆酱菜,由以下重量百分比的原料制成:刀豆片55%、木瓜30%、保健营养液1.1%、醋0.4%、冰糖0.7%、食盐12%、调料0.8%;其中所述调料各组分的重量份为花椒3份、陈皮6份、芝麻油4份、辣椒5.5份、蒜7份、酱油8份。
所述保健营养液的制备方法为:先称取重量份为紫苏5份、薄荷3份、芦根6份、竹叶8份、决明子5份、青黛2份、砂仁3.5份、土茯苓7份、枸杞5份、甘草9份,将各组分清洗、混匀后,主要经浸渍、煎煮、过滤的步骤制成浓度为15mol/L的中药液;然后向中药液内加入5份维生素和2份氨基酸,拌匀后加热至煮沸,即可。
上保健刀豆酱菜的加工方法为:
1)挑选充分长大、但种子尚未膨大的刀豆嫩荚果,洗净,切片,然后放入70℃的水中热烫12min,再用清水漂洗,沥干水分后摊平、于阳光下照射0.5~1h,得刀豆片,备用;
2)挑选无病害、成熟度为七至八成熟的青木瓜,去皮,去籽,再切片、洗净,然后于100℃的水中热烫5min,取出沥干,再拌入重量是木瓜总重0.1%的食盐腌制15min,然后漂洗干净,摊平、于阳光下照射0.5~1h,得木瓜片,备用;
3)将步骤1)的刀豆片和步骤2)的木瓜片混合,放入含有0.1%柠檬酸、2%白酒的酱油内密封浸渍5d后,捞出,得原料片;备用;
4)按重量份取保健营养液、食盐和冰糖,混匀,加热至煮沸后,加入步骤3)制得的原料片,再加入醋和调料,充分拌匀后,进行高温灭菌,装罐、封口、包装,即得成品。
实施例4
一种保健刀豆酱菜,由以下重量百分比的原料制成:刀豆片60%、木瓜27%、保健营养液0.8%、醋0.4%、冰糖0.8%、食盐10%、调料1%;其中所述调料各组分的重量份为花椒3.5份、陈皮6份、芝麻油4份、辣椒6份、蒜5份、酱油9份。
所述保健营养液的制备方法为:先称取重量份为紫苏4份、薄荷2份、芦根3份、竹叶8份、决明子4份、青黛3份、砂仁4份、土茯苓9份、枸杞6份、甘草7份,将各组分清洗、混匀后,主要经浸渍、煎煮、过滤的步骤制成浓度为13mol/L的中药液;然后向中药液内加入4份维生素和1.5份氨基酸,拌匀后加热至煮沸,即可。
本实施例的保健刀豆酱菜的加工方法与实施例3的相同。
Claims (4)
1.一种保健刀豆酱菜,其特征在于,由以下重量百分比的原料制成:刀豆片55%~70%、木瓜18%~30%、保健营养液0.5%~1.2%、醋0.1%~0.5%、冰糖0.2%~1%、食盐5%~12%、调料0.2%~1%;其中
所述保健营养液的制备方法为:先称取重量份为紫苏2~8份、薄荷1~5份、芦根1~7份、竹叶3~10份、决明子2~8份、青黛1~3份、砂仁1~5份、土茯苓1~10份、枸杞2~7份、甘草3~11份,将各组分清洗、混匀后,主要经浸渍、煎煮、过滤的步骤制成浓度为10~18mol/L的中药液;然后向中药液内加入1~7份维生素和1~3份氨基酸,拌匀后加热至煮沸,即可。
2.根据权利要求1所述的保健刀豆酱菜,其特征在于:所述调料各组分的重量份为花椒1~5份、陈皮2~8份、芝麻油1~5份、辣椒1~7份、蒜2~10份、酱油3~10份。
3.权利要求1或2所述的保健刀豆酱菜的加工方法,其特征在于,包括以下步骤:
1)挑选充分长大、但种子尚未膨大的刀豆嫩荚果,洗净,切片,然后放入70~100℃的水中热烫5~12min,再用清水漂洗,沥干水分后摊平、于阳光下照射0.5~1h,得刀豆片,备用;
2)挑选无病害、成熟度为七至八成熟的青木瓜,去皮,去籽,再切片、洗净,然后于80~100℃的水中热烫5~10min,取出沥干,再拌入重量是木瓜总重0.1~0.7%的食盐腌制15min,然后漂洗干净,摊平、于阳光下照射0.5~1h,得木瓜片,备用;
3)将步骤1)的刀豆片和步骤2)的木瓜片混合,放入含有0.1%柠檬酸的酱油内密封浸渍1~5d后,捞出,得原料片;备用;
4)按重量份取保健营养液、食盐和冰糖,混匀,加热至煮沸后,加入步骤3)制得的原料片,再加入醋和调料,充分拌匀后,进行高温灭菌,装罐、封口、包装,即得成品。
4.根据权利要求3所述的保健刀豆酱菜的加工方法,其特征在于:步骤3)中,酱油内还含有0.5~2%的白酒。
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