CN104256548A - 一种草菇辣椒酱的制作方法 - Google Patents
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明提供了一种草菇辣椒酱的制作方法，具体实施方式如下：红辣椒，清洗，取蒂柄，切丁，加入草菇丁20%、生姜丁15%、蒜泥10%、白砂糖3%、食用盐12%、白酒1%、低温豆粕粉5%、乳酸链球菌素0.03%，混合均匀，接种3%肠膜明串珠菌液体种子、8%植物乳杆菌液体种子、5%短乳杆菌液体种子、0.1%安琪酱油酵母，在18～20℃密封发酵96h，80℃杀菌15min，即为辣豆豉酱，其特别适合直接食用，也可作为调味料。
Description
技术领域
本发明属于食品加工领域，涉及一种草菇辣椒酱的制作方法。
背景技术
草菇是世界上第三大栽培食用菌，我国草菇产量居世界之首。草菇营养丰富，味道鲜美。每100g鲜菇含207.7mg维生素C，2.6g糖分，2.68g粗蛋白，2.24g脂肪等。草菇蛋白质含18种氨基酸，其中必需氨基酸占40.47-44.47%。此外，还含有磷、钾、钙等多种矿质元素。草菇能消食祛热，护肝健胃，增强人体免疫力，是优良的食药兼用型的营养保健食品。
辣椒含有丰富的辣椒素，因此有辣味。辣椒中维生素C的含量在蔬菜中居第一位，百克辣椒维生素C含量高达198毫克，还含有维生素B、胡萝卜素以及钙、铁等矿物质，辣椒能刺激口腔粘膜，加强肠胃的蠕动，促进唾液分泌，增强食欲，促进消化。
发明内容
本发明提供了一种草菇辣椒酱的制作方法。
本发明是按下述方式实现的：红辣椒，清洗，取蒂柄，切丁，加入草菇丁20%、生姜丁15%、蒜泥10%、白砂糖3%、食用盐12%、白酒1%、低温豆粕粉5%、乳酸链球菌素0.03%，混合均匀，接种3%肠膜明串珠菌液体种子、8%植物乳杆菌液体种子、5%短乳杆菌液体种子、0.1%安琪酱油酵母，在18～20℃密封发酵96h，80℃杀菌15min，即为草菇辣椒酱。
所述的肠膜明串珠菌液体种子的培养方法：先将肠膜明串珠菌斜面菌种接种于MRS琼脂培养基，28℃-30℃活化24h，再接种至不加琼脂的MRS液体培养基中，35℃-37℃静置培养24h，即为肠膜明串珠菌液体种子；
所述的植物乳杆菌液体种子的培养方法：先将肠膜明串珠菌斜面菌种接种于MRS琼脂培养基，28℃-30℃活化24h，再接种至不加琼脂的MRS液体培养基中，35℃-37℃静置培养24h，即为植物乳杆菌液体种子；
所述的短乳杆菌液体种子的培养方法：先将肠膜明串珠菌斜面菌种接种于MRS琼脂培养基，28℃-30℃活化24h，再接种至不加琼脂的MRS液体培养基中，35℃-37℃静置培养24h，即为短乳杆菌液体种子。
本发明的草菇辣椒酱，以鲜红色为主，间杂其它原料的固有色泽，草菇、姜、辣椒等香气协调浓郁，味鲜而醇厚，辣、咸、酸味俱全，香脆可口，可直接食用，也可作为调味料。常食不但能够刺激人们的食欲，对于温胃驱寒也有很大的功效。辣椒含有辣椒素而具有杀菌、防腐作用，可以有效增加产品的保质期。
四、具体实施例
实施例1
称取经清洗、取蒂柄、切丁的红辣椒500g，加入草菇丁100g、生姜丁75g、蒜泥50g、白砂糖15g、食用盐60g、白酒5g、低温豆粕粉25g、乳酸链球菌素0.15g，混合均匀，接种肠膜明串珠菌液体种子15mL、植物乳杆菌液体种子40mL、短乳杆菌液体种子25mL、安琪酱油酵母0.5g，在18～20℃密封发酵96h，80℃杀菌15min，即为草菇辣椒酱。
实施例2
称取经清洗、取蒂柄、切丁的红辣椒800g，加入草菇丁160g、生姜丁120g、蒜泥80g、白砂糖24g、食用盐96g、白酒8g、低温豆粕粉40g、乳酸链球菌素0.24g，混合均匀，接种肠膜明串珠菌液体种子24mL、植物乳杆菌液体种子64mL、短乳杆菌液体种子40mL、安琪酱油酵母0.8g，在18～20℃密封发酵96h，80℃杀菌15min，即为草菇辣椒酱。
Claims (1)
1.本发明提供了一种草菇辣椒酱的制作方法，其特征如下：红辣椒，清洗，取蒂柄，切丁，加入草菇丁20%、生姜丁15%、蒜泥10%、白砂糖3%、食用盐12%、白酒1%、低温豆粕粉5%、乳酸链球菌素0.03%，混合均匀，接种3%肠膜明串珠菌液体种子、8%植物乳杆菌液体种子、5%短乳杆菌液体种子、0.1%安琪酱油酵母，在18～20℃密封发酵96h，80℃杀菌15min。
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815654A (zh) * | 2016-03-25 | 2016-08-03 | 贵州大学 | 用栅栏技术保藏发酵辣椒的方法 |
| CN106262710A (zh) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | 一种富含维生素e的发酵型辣椒酱 |
| CN106262714A (zh) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | 一种明目提神发酵型辣椒酱 |
| CN106509816A (zh) * | 2016-10-20 | 2017-03-22 | 常州市鼎日环保科技有限公司 | 一种辣椒酱的制备方法 |
| CN106605894A (zh) * | 2015-10-19 | 2017-05-03 | 攀枝花市恒业现代农业开发有限公司 | 一种黑鸡枞香辣酱组合物配方及其制作方法 |
| CN108719946A (zh) * | 2018-05-17 | 2018-11-02 | 西北农林科技大学 | 一种乳酸发酵杏鲍菇酱及其制作方法 |
| CN109480265A (zh) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | 一种发酵型天椒辣酱及其制备方法 |
| CN114081146A (zh) * | 2021-09-06 | 2022-02-25 | 贵州省贵三红食品有限公司 | 一种提升糊辣椒风味和品质的发酵制备法 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605894A (zh) * | 2015-10-19 | 2017-05-03 | 攀枝花市恒业现代农业开发有限公司 | 一种黑鸡枞香辣酱组合物配方及其制作方法 |
| CN105815654A (zh) * | 2016-03-25 | 2016-08-03 | 贵州大学 | 用栅栏技术保藏发酵辣椒的方法 |
| CN106262710A (zh) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | 一种富含维生素e的发酵型辣椒酱 |
| CN106262714A (zh) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | 一种明目提神发酵型辣椒酱 |
| CN106509816A (zh) * | 2016-10-20 | 2017-03-22 | 常州市鼎日环保科技有限公司 | 一种辣椒酱的制备方法 |
| CN108719946A (zh) * | 2018-05-17 | 2018-11-02 | 西北农林科技大学 | 一种乳酸发酵杏鲍菇酱及其制作方法 |
| CN109480265A (zh) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | 一种发酵型天椒辣酱及其制备方法 |
| CN114081146A (zh) * | 2021-09-06 | 2022-02-25 | 贵州省贵三红食品有限公司 | 一种提升糊辣椒风味和品质的发酵制备法 |
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Application publication date: 20150107 |