CN104256527A - 油制西红柿酱 - Google Patents
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Abstract
本发明公开了一种油制西红柿酱，属于食品调料；旨在提供一种番茄红素损失少、利于人体吸收番茄红素的西红柿酱。它包括西红柿和食用油脂；主要由下列质量百分比的原料制成：西红柿50～70％、食用油脂10～30％、牛奶5～20％、粘稠度为10～25W的米汤15～25％；制作方法是将西红柿粉碎打浆，与食用油脂、牛奶以及米汤混合均匀，加热熬制至西红柿浆料完全熟化，然后小火煮沸5～15分钟。本发明的西红柿酱制品，不仅番茄红素含量高，而且番茄红素溶解率高、利于人体吸收；彻底克服了因添加过多油脂而导致口感油腻、不利于健康、生产成本高等缺陷，同时还改善了西红柿酱制品的口感；是一种营养丰富的西红柿酱。
Description
技术领域
本发明涉及食品调料，尤其涉及一种油制西红柿酱。
背景技术
众所周知，西红柿富含的番茄红素是类胡萝卜素的一种，是一种很强的抗氧化剂；它具有极强的清除自由基的能力，对防治前列腺癌、肺癌、乳腺癌、子宫癌等有显著效果；还有预防心脑血管疾病、提高免疫力、延缓衰老等功效。有植物黄金之称，被誉为“21世纪保健品新宠”。番茄红素是自然界中最强的抗氧化剂，其抗氧化作用是β-胡萝卜素的两倍，VE的100倍；在清除人体自由基方面，其作用比β-胡萝卜素更强大。2003年，美国《时代》杂志把番茄红素列在“对人类健康贡献最大的食品”之首，它可防止细胞病变、突变、癌变，能促使细胞的生长和再生，具有美容袪皱，延缓衰老，维技皮肤健康的作用。
研究证明，西红柿中番茄红素为脂溶性物质，生吃西红柿只能吸收其中很少一部分番茄红素，但经过烹制煮熟后番茄红素吸收率可以提高两倍，若用食用植物油烹制后可以再提高四倍，尤其以橄榄油为最佳。另外，番茄红素大量集中存在于番茄籽周围的类脂物中，而且以籽多颜色鲜红品种的成熟的番茄含量最高。
西红柿酱(番茄酱)是一种富有特色的调味品，由成熟红番茄经破碎打浆、去除皮和粗硬物质后浓缩而成。传统番茄酱在生产加工过程中只考虑了味道和口感的改善，而没有考虑人体对番茄红素的吸收率，常常造成一定的浪费。为此，申请号为“200710077955.7”、名称为“含高番茄红素的西红柿酱”的专利文献公开了一种西红柿酱。其制备方法是将西红柿蒸熟后去皮和籽，然后将西红柿肉浆以及作料放入橄榄油中制熟。该方法虽然能够提高人体对番茄红素的吸收率，但会损失大量的番茄红素。
发明内容
为了克服现有技术中存在的缺陷，本发明旨在提供一种番茄红素损失少、利于人体吸收番茄红素，而且营养丰富的油制西红柿酱。
为了实现上述目的，本发明的技术方案如下：包括西红柿和食用油脂，主要由下列质量百分比的原料制成：西红柿50～70％、食用油脂10～30％、牛奶5～20％、粘稠度为10～25W的米汤15～25％；制作方法是将西红柿粉碎打浆，与食用油脂、牛奶、以及米汤混合均匀，加热熬制至西红柿浆料完全熟化，然后小火煮沸5～15分钟。
在上述技术方案中，优选西红柿55～60％、食用油脂10～20％、牛奶10～15％、米汤20％。
在上述技术方案中的西红柿以野生西红柿为最佳、食用油脂最好采用食用植物油；为了调节口味，还可以适量添加食盐、姜、蒜、花椒、味精等调味品。
上述技术方案中的米汤又叫米油，是用大米熬稀饭或做干饭时凝聚在锅面上的一层粥油，能溶解番茄红素。米汤含有大量的烟酸、维生素B1、维生素B2和磷、铁等无机盐，还有一定的碳水化合物及脂肪等营养素。米汤性味甘平，有益气，养阴、润燥的功能，经常喝米汤对孩子的健康和发育有益，有助于消化和对脂肪的吸收。《本草纲目拾遗》中做过解释：“米油，力能实毛窍，最肥人。黑瘦者食之，百日即肥白，以其滋阴之功，胜于熟地也”。
与现有技术比较，本发明由于采用了上述技术方案，将果肉连同富含番茄红素的番茄籽一起打浆，因此西红柿酱制品中的番茄红素含量高。另外，由于在熬制过程中添加了牛奶和米汤(牛奶对番茄红素的溶解率大大高于油脂对番茄红素的溶解率)，因此可以通过牛奶和米汤来溶解西红柿浆料中尚未溶解的番茄红素；不仅彻底克服了因添加过多油脂而导致口感油腻、不利于健康、生产成本高等缺陷，而且还大幅度提高了番茄红素的溶解率、更加有利于人体吸收，同时还改善了西红柿酱制品的口感、使西红柿酱制品营养更加丰富。
具体实施方式
下面结合具体的实施例对本发明作进一步说明：
实施例1，将西红柿50千克粉碎打浆，与食用油脂30千克、牛奶5千克、米汤15千克混合均匀，加热熬制至西红柿浆料完全熟化，然后小火煮沸15分钟。
实施例2，各步骤同实施例1；其中，西红柿为70千克、食用油脂为10千克、牛奶为5千克、米汤15千克，煮沸时间为10分钟。
实施例3，各步骤同实施例1；其中，西红柿为70千克、食用油脂为10千克、牛奶为10千克、米汤10千克，煮沸时间为8分钟。
实施例4，各步骤同实施例1；其中，西红柿为50千克、食用油脂为10千克、牛奶为20千克、米汤20千克，煮沸时间为12分钟。
实施例5，各步骤同实施例1；其中，西红柿为55千克、食用油脂为20千克、牛奶为15千克、米汤10千克，煮沸时间为5分钟。
实施例6，各步骤同实施例1；其中，西红柿为60千克、食用油脂为10千克、牛奶为5千克、米汤25千克，煮沸时间为13分钟。
实施例7，各步骤同实施例1；其中，西红柿为65千克、食用油脂为15千克、牛奶为5千克、米汤15千克，煮沸时间为13分钟。
实施例8，各步骤同实施例1；其中，西红柿为55千克、食用油脂为15千克、牛奶为10千克、米汤20千克，煮沸时间为6分钟。
在上述各实施例中，米汤的粘稠度为10～25W；为了改善和适应不同消费人群的口味，还可以在上述各实施例中适当增加食盐、姜、蒜、花椒、味精等调味品。
Claims (3)
1.一种油制西红柿酱，包括西红柿和食用油脂；其特征在于主要由下列质量百分比的原料制成：西红柿50～70％、食用油脂10～30％、牛奶5～20％、粘稠度为10～25W的米汤15～25％；制作方法是将西红柿粉碎打浆，与食用油脂、牛奶、以及米汤混合均匀，加热熬制至西红柿浆料完全熟化，然后小火煮沸5～15分钟。
2.根据权利要求1所述的油制西红柿酱，其特征在于：西红柿55～60％、食用油脂10～20％、牛奶10～15％、米汤20％。
3.根据权利要求1或2所述的油制西红柿酱，其特征在于：所述西红柿为野生西红柿、食用油脂为食用植物油，所述原料还包括适量的食盐、姜、蒜、味精、花椒等调味品中的一种或几种。
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| CN107772424A (zh) * | 2017-10-23 | 2018-03-09 | 安徽滁州多利食品有限公司 | 西红柿沙拉酱的制备工艺 |
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