CN104172048A - 竹汁营养调味品及其制备方法 - Google Patents
竹汁营养调味品及其制备方法 Download PDFInfo
- Publication number
- CN104172048A CN104172048A CN201410304641.6A CN201410304641A CN104172048A CN 104172048 A CN104172048 A CN 104172048A CN 201410304641 A CN201410304641 A CN 201410304641A CN 104172048 A CN104172048 A CN 104172048A
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- Prior art keywords
- bamboo
- bamboo juice
- juice
- leaf
- extract
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种竹汁营养调味品及其制备方法,它由以下重量份的原料组成:竹汁或竹叶的提取液与海盐的饱和溶液60-80份、红糖15-25份、糖蜜发酵生产干酵母的余料抽提物8-15份,该调味品不添加任何化学防腐剂或其它食品添加剂,可以加工为固态或液态两种食用形态,符合多种菜肴的烹饪及制作需求,使用该发明对美食调味具有安全、绿色、营养价值高等特点,对保护人体健康有着重要作用。
Description
技术领域
本发明涉及食品保健技术领域,具体为一种竹汁营养调味品及其制备方法。
背景技术
近年来,我国的调味品行业发展速度快、品种多、产量大、销售覆盖面广,在短期内得到了迅猛的发展,成为食品行业中新的经济增长点,这都得益于我国传统的饮食文化以儒家文化和哲学思想为根基,追求“五味调和”,讲究艺术享受,中国人对吃可以说是情有独钟,逐渐的“吃文化”在中国流行开来,而调味品作为饮食文化必不可少的作料,更是得到了更大的推崇。据统计,2010年,调味品行业销售收入排在所有食品饮料细分子行业第五位,同比增速32.36%;2001-2011年,调味品行业销售额从277.23亿元猛增至1917.89亿元,年均符合增长率高达21.34%,居食品饮料所有细分子行业第三位。
但调味品行业繁荣的背后却隐藏着质量的隐患,比如,“黑调料”一直充斥低端市场,在国家质监总局组织的一次质量抽查中,发现酱油、酱产品有1/4不合格,有的产品防腐剂竟超标10倍,而此次曝光的酱油、酱产品问题仅仅是冰山一角,在食品专业网站上输入"调味品"进行搜索,仅仅两个页面就包含"北京:鲜风牌鸡精因不合格下架"、"成都食品调味品问题多"、"‘红梅牌'调味品被查出质量不合格"、"1至2月份郑州鸡精合格率不到三成"、"杭州查获440公斤假冒味精"、"非碘私盐冲击食盐市场"、"石狮查获43箱假醋"、"温州查获600包假冒鸡精"、"南京市场假胡椒粉泛滥"等负面报道,占所有搜索结果的1/5以上,看了以上新闻怎能不让我们重新审视这个“味觉”市场?一般来说,调味品中部分原料来自于工业合成,或者添加各种食品添加剂如防腐剂、甜味剂、着色剂等来延长产品的保质期或者增加功能性,如目前的调味品一般都以精制食盐作为咸味调节剂,而长期使用精制盐也会对人体造成危害。无疑,这些操作的背后无形中增加了调味品的安全隐患,对广大美食爱好者的健康有着不可忽视的危害,因此,开发天然的,有具有提鲜、增加美味、营养丰富、不添加任何食品添加剂的调味品显得任重而道远。
本发明人对于安全、美味、高营养价值的调味品做了诸多研究,如在2007年申请的专利“天然竹汁酱油的加工方法”,摘要:公开了一种天然竹汁酱油的加工方法,包括煮豆、菌种选择、菌种扩大培养、制曲、发酵、压榨、消毒、包装的过程,其特点是:在发酵的过程中加入天然新鲜竹汁和竹叶提取液作为酱油的加工用水,按照常规酱油生产工艺生产。本发明生产得到的产品含有丰富氨基酸、维生素和微量元素,酱色泽浅黄色,香味浓郁,甘醇可口,既可做调味品,也可以佐餐食用,产品质量达到国家规定的特级酱油标准。可见发明人开发的天然竹汁酱油是一种较理想的调味品,但美食爱好者在制作美食时,酱油并非必需品,在淡色美食中用途受到限制,如何将天然竹汁再次利用,开发应用更为广泛的调味品,对于饮食者的身体健康是十分有意义的。
发明内容
本发明的目的是针对现有调味品的安全隐患问题,开发一种天然的、不添加任何食品添加剂且对人体有丰富营养价值的调味品。
本发明的技术方案是这样实现的:
竹汁营养调味品,由以下重量份的原料组成:竹汁或竹叶的提取液与海盐的饱和溶液60-80份、红糖15-25份、糖蜜发酵生产干酵母的余料抽提物8-15份;
所述的竹汁营养调味品可以加工为固态或液态两种食用形态,固态可以为块状、分装或颗粒状;液态可以为流动或半流动液体。加工成不同形态的调味品可以满足不同是的美食制作要求,如在煮、炒、炖、焖时可以使用固态调味品,以保证调味品可以慢慢渗透到食材中,增加美味;在拌、蒸、炸时可以使用液态调味品,更有利于调味品与食材的混合均匀和保持清新。
优选的,上述竹汁营养调味品,由以下重量份的原料组成:竹汁或竹叶的提取液与海盐的饱和溶液70份、红糖20份、糖蜜发酵生产干酵母的余料抽提物10份;
所述竹汁营养调味品,可以按照如下加工工艺进行制备或生产:
(1)竹汁和竹叶水的提取:
该步骤按照发明人2006年9月28日申请的《一种天然竹汁饮料的加工方法》和在2007年1月24日申请的《天然竹汁酱油的加工方法》中的方法进行,具体如下:
在竹子的下部钻孔取汁,或者将竹梢砍去一部分,取其竹汁,采集的鲜活竹汁用干净密封的容器包装,在0-4℃的温度下冷藏,5天内取用;
竹叶水的提取:取新鲜竹叶,洗净,沥干,然后每公斤鲜竹叶加入5-15公斤山泉水或符合饮用卫生要求的饮用水,煮沸10-30分钟,过滤得到竹叶水备用;
(2)海盐的溶解:
将制备好的竹汁或竹叶水按比例加入搅拌反应釜,在搅拌过程中,分批加入海盐,直至溶液饱和为止;海盐取用无污染地区的海水天然晒干后取用。
(3)加入红糖和酵母抽提物:
调整反应釜温度为30-35℃,分批加入红糖和糖蜜发酵生产干酵母的余料抽提物,搅拌速度为500--800r/min,搅拌30分钟,改为低速搅拌,搅拌速度为60-80r/min,搅拌时间5-6h,至红糖与抽提物分散均匀,形成粘稠状液态浆料;
(4)竹汁营养液态调味品的制备:
将步骤(3)生产出的浆料经过过滤、灭菌、消毒、高压灌装、检测合格后,即得液态调味产品;
(5)竹汁营养固态调味品的制备:
将步骤(3)生产出的浆料再次在50-55℃下浓缩,对浓缩物进行切割、造型、干燥即得块状调味品;将浓缩物转移至喷浆干燥设备,喷浆造粒即得粒状调味品;干燥后粉碎至80-100目,即得粉状调味品;统一经过灭菌、消毒、分装后即得市售产品。
该竹汁营养调味品中含有竹汁或竹叶提取液、海盐、糖蜜发酵生产干酵母的余料抽提物及红糖,这四种原料各具功能:
1、竹汁或竹叶提取液。
竹子,又名竹,学名 Bambusoideae(Bambusaceae或Bamboo),是禾本科的一个分支,分布在亚热带地区,又称竹类或竹子。竹的各个部分均有较高的药用价值:①竹叶:据《本草纲目》:“淡竹叶气味辛平,大寒,无毒;主治:心烦、尿赤、小便不利等;苦竹叶气味苦冷、无毒;主治口疮、目痛、失眠、中风等。②竹汁:竹汁含有十多种氨基酸、葡萄糖、果糖、蔗糖以及愈伤木酚,甲酚、甲酸、乙酸、笨甲酸等多种化学成分,药理试验证明:竹沥具有镇咳祛痰功效。③竹实:《广志》记载:“实可服食”。《本草纲目》:“竹实通神明,轻身益气”。竹实的营养成分与水稻、麦、玉米相似,除富含淀粉、蛋白质、脂肪之外,还含有18种氨基酸,是一种可开发的药膳资源。④竹茹:竹茹是竹茎刮去绿色皮层后,再刮取第二层之物,亦称“竹二青”,《本草纲目》:“淡竹茹,气味甘、微寒、无毒。主治:呕吐,温气寒热,吐血、崩中、止肺痿,治五痔、妇女胎动;苦竹茹,主治热壅,尿血”。⑤竹菌系指生于竹林中的菌类,有关它的药膳作用在《食疗本草》、《本草拾遗》、《本草纲目》等医著中均有记载。⑥竹根:竹根入药,有清热除烦之功效。《本草纲目》:“淡竹根煮汁服,除烦热、解丹石发热渴。苦竹根主治心肺五脏热毒气。甘竹根,安胎,止产后烦热”。⑦竹笋:竹笋是竹的幼芽,它作为药膳资源在我国有悠久的历史,《本草纲目》、《本草经》、《食疗本草》、《食经》、《齐民要术》、《唐本草》等古典名著均有记载。如《本草纲目》:笋味甘、无毒、主消渴、利水益气、可久食。
可见,竹汁或竹叶提取液中含有多种药用成分,对人体具有较高的营养和药用价值,用其作为调味品的原料,不仅可以增加食材口感,还能辅以药用,健身强体。
2、海盐。
天然海盐是大海的精华,其中均衡含有人体必须的各种矿物质和微量元素,天然海盐pH值7,属中性盐,人体唯一能适当消化、吸收并利用的盐,是非精制、未经化学处理、经天然日晒风干结晶的天然海盐或岩盐,保留其中丰富矿物质和微量元素,未经任何化学处理,无任何添加物。天然海盐对人体的健康至关重要,在人体内的功能远不只此,根据国外最新研究报告表明,天然海盐在人体内有以下重要功能:稳定不规律的心跳,并调节血压—与水结合,抽出身体细胞的过度酸性,尤其是脑细胞 平衡血糖值,这对糖尿病患者尤其重要,对于产生身体细胞中因水产生的能量是必要的;对于肠道在吸收营养分子时是必要的;清痰止咳;可清除窦中的粘液和阻塞;预防肌肉痉挛;调节睡眠;预防小腿及大腿的静脉曲张。
3、红糖。
红糖通常是指带蜜的甘蔗成品糖,一般是指甘蔗经榨汁,通过简易处理,经浓缩形成的带蜜糖。红糖按结晶颗粒不同,分为赤砂糖、红糖粉、碗糖等,因没有经过高度精练,它们几乎保留了蔗汁中的全部成分,除了具备糖的功能外,还含有维生素和微量元素,如铁、锌、锰、铬等,营养成分比白砂糖高很多。
①红糖中所含有的葡萄糖、果糖等多种单糖和多糖类能量物质,可加速皮肤细胞的代谢,为细胞提供能量。
②红糖中含有的叶酸、微量物质等可加速血液循环、增加血容量的成分,刺激机体的造血功能,扩充血容量,提高局部皮肤的营养、氧气、水分供应。
③红糖中含有的部分维他命和电解质成分,可通过调节组织间某些物质浓度的高低,平衡细胞内环境的水液代谢,排除细胞代谢产物,保持细胞内、外环境的清洁。
④红糖中含有的多种维他命和抗氧化物质,能抵抗自由基,重建和保护细胞基础结构,维护细胞的正常功能和新陈代谢。
⑤红糖中含有的氨基酸、纤维素等物质,可以有效保护和恢复表皮、真皮的纤维结构和锁水能力,强化皮肤组织结构和皮肤弹性,同时补充皮肤营养,促进细胞再生。
⑥红糖中含有的某些天然酸类和色素调节物质,可有效调节各种色素代谢过程,平衡皮肤内色素分泌数量和色素分布情况,减少局部色素的异常堆积。
本发明加入的糖蜜发酵生产干酵母的余料抽提物含有多种氨基酸、维生素、肌苷酸和鸟苷酸、无机盐、碳水化合物等,营养丰富,可与肉类抽提物媲美,它具有强烈的呈味性能,与动植物水解蛋白的成分比较,其蛋白质与游离氨基酸含量均高于动植物抽提物。添加后能赋予食品以浓厚的醇厚味,与竹汁、红糖和海盐配合使用更具有独特的效果。
本发明竹汁营养调味品相对于传统调味品具有以下显著进步和优良效果:
1、选用天然的竹汁和竹叶提取液作为主要原料,营养价值丰富,富含多种营养元素,并具有多种药性作用,发明人经过多年验证发现,经常服用该调味品对人体的各项生理机能均有不同程度的提高,而且竹汁和竹叶提取液口味清冽,作为调味品能起到明显提鲜功效,增加入口清爽感,是不可多得的调味上品。
2、选用海盐作为盐味调节剂,不仅保留了盐分当中的维生素和多种微量元素,而且能调节整个身体的pH,现在人们饮食丰富,大多都少不了肉类,经常大鱼大肉会导致身体环境变酸,而诱发多种疾病甚至癌症;因此,服用中性的海盐作为补充品相对于食盐对人体有明显改善pH环境之功效,从而抑制多种慢性病的发生。
3、采用糖蜜生产干酵母过程中的抽提物作为原料,不仅可以废物利用,变废为宝;而且,该抽提物具有明显改善菜品美味的功能,具有添加量少,提鲜快,无污染,绿色安全等优点。
4、符合国家对于调味品的多种卫生要求,如DB11/515-2008《固态调味品卫生要求》、DB11/516-2008《半固态(酱)调味品卫生要求》和DB11/517-2008《液态调味品卫生要求》,而且含有多种人体所必须的氨基酸等营养成分,是安全可靠的调味产品。
5、可加工剂型多样,该调味品可以加工成固态和液态多种食品形态,固态可以为块状、分装或颗粒状;液态可以为流动或半流动液体。加工成不同形态的调味品可以满足不同是的美食制作要求,如在煮、炒、炖、焖时可以使用固态调味品,以保证调味品可以慢慢渗透到食材中,增加美味;在拌、蒸、炸时可以使用液态调味品,更有利于调味品与食材的混合均匀和保持清新。
具体实施方式
实施例1 竹汁营养固态调味品
该实施例按照如下生产工艺配方进行生产:
生产配方1
竹汁或竹叶的提取物 | 海盐 | 红糖 | 酵母抽提物 |
70份 | 适量 | 20份 | 10份 |
工艺步骤:
(1)竹汁和竹叶水的提取:
在竹子的下部钻孔取汁,或者将竹梢砍去一部分,取其竹汁,采集的鲜活竹汁用干净密封的容器包装,在2℃的温度下冷藏,5天内取用;
竹叶水的提取:取新鲜竹叶,洗净,沥干,然后每公斤鲜竹叶加入10公斤山泉水或符合饮用卫生要求的饮用水,煮沸20分钟,过滤得到竹叶水备用;
(2)海盐的溶解:
将制备好的竹汁或竹叶水按比例加入搅拌反应釜,在搅拌过程中,分批加入海盐,直至溶液饱和为止;
(3)加入红糖和酵母抽提物:
调整反应釜温度为30℃,分批加入红糖和糖蜜发酵生产干酵母的余料抽提物,搅拌速度为500/min,搅拌30分钟,改为低速搅拌,搅拌速度为60r/min,搅拌时间5h,至红糖与酵母抽提物分散均匀,形成粘稠状液态浆料;
(4)竹汁营养固态调味品的制备:
将步骤(3)生产出的浆料再次在50-55℃下浓缩,对浓缩物进行切割、造型、干燥即得块状调味品;经过灭菌、消毒、分装后即得市售产品
将步骤(3)生产出的浆料浓缩物转移至喷浆干燥设备,喷浆造粒即得粒状调味品;经过灭菌、消毒、分装后即得市售产品
将步骤(3)生产处的浆料浓缩物转移至烘干设备,干燥后粉碎至80-100目,即得粉状调味品;经过灭菌、消毒、分装后即得市售产品。
实施例2 竹汁营养液态调味品
该实施例按照如下生产工艺配方进行生产:
生产配方1
竹汁或竹叶的提取物 | 海盐 | 红糖 | 酵母抽提物 |
80份 | 适量 | 15份 | 5份 |
工艺步骤:
(1)竹汁和竹叶水的提取:
在竹子的下部钻孔取汁,或者将竹梢砍去一部分,取其竹汁,采集的鲜活竹汁用干净密封的容器包装,在0℃的温度下冷藏,5天内取用;
竹叶水的提取:取新鲜竹叶,洗净,沥干,然后每公斤鲜竹叶加入15公斤山泉水或符合饮用卫生要求的饮用水,煮沸30分钟,过滤得到竹叶水备用;
(2)海盐的溶解:
将制备好的竹汁或竹叶水按比例加入搅拌反应釜,在搅拌过程中,分批加入海盐,直至溶液饱和为止;
(3)加入红糖和糖蜜发酵生产干酵母的余料抽提物:
调整反应釜温度为32℃,分批加入红糖和糖蜜发酵生产干酵母的余料抽提物,搅拌速度为700/min,搅拌30分钟,改为低速搅拌,搅拌速度为70r/min,搅拌时间6h,至红糖与酵母抽提物分散均匀,形成粘稠状液态浆料;
(4)竹汁营养液态调味品的制备:
将步骤(3)生产出的浆料经过过滤、灭菌、消毒、高压灌装、检测合格后,即得液态调味产品。
实施例3 质量检验
按标准DB11/515-2008《固态调味品卫生要求》和DB11/517-2008《液态调味品卫生要求》对实施例1和2生产的调味品进行抽检,具体结果如下:
DB11/515-2008《固态调味品卫生要求》
DB11/517-2008《液态调味品卫生要求》
可以看出,本发明研制的竹汁调味品卫生要求均符合国家规定标准,所有有害金属及毒素均检测合格,达到规定的市售商品要求。除此之外,该调味品用于各色菜肴调味均能起到良好的提鲜效果,并且调味品中富含多种氨基酸和营养元素,对人体健康有良好的维护作用,该产品的研制成功预示着调味品行业一个新的转型方向,将有不可预计的市场需求和商业价值。
Claims (3)
1.一种竹汁营养调味品,其特征在于:由以下重量份的原料组成:竹汁或竹叶的提取液与海盐的饱和溶液60-80份、红糖15-25份、糖蜜发酵生产干酵母的余料抽提物8-15份;
所述的竹汁营养调味品可以加工为固态或液态两种食用形态。
2.权利要求1所述的竹汁营养调味品,其特征在于:由以下重量份的原料组成:竹汁或竹叶的提取液与海盐的饱和溶液70份、红糖20份、糖蜜发酵生产干酵母的余料抽提物10份。
3.根据权利要求1所述的竹汁营养调味品,其特征在于,可以按照如下加工工艺进行制备或生产:
(1)竹汁和竹叶水的提取:
在竹子的下部钻孔取汁,或者将竹梢砍去一部分,取其竹汁,采集的鲜活竹汁用干净密封的容器包装,在0-4℃的温度下冷藏,5天内取用;
竹叶水的提取:取新鲜竹叶,洗净,沥干,然后每公斤鲜竹叶加入5-15公斤山泉水或符合饮用卫生要求的饮用水,煮沸10-30分钟,过滤得到竹叶水备用;
(2)海盐的溶解:
将制备好的竹汁或竹叶水按比例加入搅拌反应釜,在搅拌过程中,分批加入海盐,直至溶液饱和为止;
(3)加入红糖和糖蜜发酵生产干酵母的余料抽提物:
调整反应釜温度为30-35℃,分批加入红糖和糖蜜发酵生产干酵母的余料抽提物,搅拌速度为500--800r/min,搅拌30分钟,改为低速搅拌,搅拌速度为60-80r/min,搅拌时间5-6h,至红糖与糖蜜发酵生产干酵母的余料抽提物分散均匀,形成粘稠状液态浆料;
(4)竹汁营养液态调味品的制备:
将步骤(3)生产出的浆料经过过滤、灭菌、消毒、高压灌装、检测合格后,即得液态调味产品;
(5)竹汁营养固态调味品的制备:
将步骤(3)生产出的浆料再次在50-55℃下浓缩,对浓缩物进行切割、造型、干燥即得块状调味品;将浓缩物转移至喷浆干燥设备,喷浆造粒即得粒状调味品;干燥后粉碎至80-100目,即得粉状调味品;统一经过灭菌、消毒、分装后即得市售产品。
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