CN104256557A - 一种果味辣椒酱的制作方法 - Google Patents
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 241000722363 Piper Species 0.000 abstract 2
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- IIPVSGPTPPURBD-UHFFFAOYSA-N Monascorubrin Natural products C1=C2C=C(C=CC)OC=C2C(=O)C2(C)C1=C(C(=O)CCCCCCC)C(=O)O2 IIPVSGPTPPURBD-UHFFFAOYSA-N 0.000 abstract 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
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- 235000012000 cholesterol Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
本发明提供了一种果味辣椒酱的制作方法，具体如下：鲜红辣椒，去炳蒂、去籽，清洗，加水50%，破碎，打浆，加入鲜姜丝20％、白砂糖15％、食盐10%、梨酱10％、苹果泥10％，混合均匀，100℃蒸料10分钟，冷却至35℃，接入米曲霉曲种8%、植物乳杆菌冻干粉0.3%，搅拌，30-35℃发酵10d，加入甜酒酿5％、黄原胶0.1%、红曲红0.05％，混合均匀，胶体磨磨浆，75℃杀菌15分钟，即为果味辣椒酱。
Description
技术领域
本发明属于食品加工领域，涉及一种果味辣椒酱的制作方法。
背景技术
辣椒的营养丰富，含有碳水化合物、维生素、多种矿物质、蛋白质、戊聚糖、挥发油、树脂、辣椒素、胡萝卜素等。辣椒能够促进胃液分泌，调节胃口，增强食欲，促进血液循环，活血助暖。适当吃些辣椒不仅能提高抗氧化能力，降低血压中的胆固醇，还能预防风湿性关节炎、风湿热、神经痛等病症。果味辣椒酱是一种新型口味的辣椒制品，符合目前人们既要健康又要有刺激口味的消费新需求，具有良好的市场开发前景。
发明内容
本发明提供了一种果味辣椒酱的制作方法。
本发明的目的是通过下述方式实现的：鲜红辣椒，去炳蒂、去籽，清洗，加水50%，破碎，打浆，加入鲜姜丝20％、白砂糖15％、食盐10%、梨酱10％、苹果泥10％，混合均匀，100℃蒸料10分钟，冷却至35℃，接入米曲霉曲种8%、植物乳杆菌冻干粉0.3%，搅拌，30-35℃发酵10d，加入甜酒酿5％、黄原胶0.1%、红曲红0.05％，混合均匀，胶体磨磨浆，75℃杀菌15分钟，即为果味辣椒酱。
所述的米曲霉曲种的培养方法：将沪酿3.042米曲霉挑接到豆芽汁琼脂培养基中，在28～30℃温度下培养84h，进行活化；按麸皮35-40％、黄豆粉10-15％、葡萄糖2-3％、用水补至100％的比例配制菌种扩大培养基，接种活化好的米曲霉菌种，在28～30℃温度下培养72h，即为米曲霉曲种。
本发明的果味辣椒酱呈红褐色，酱体浓稠，辣味柔和，果香浓郁，回口甜味突出，特别适合直接食用，也可用于烹制各种菜肴。
四、具体实施例
米曲霉曲种的培养：称取麸皮36g、黄豆粉12g、葡萄糖2g、加水50mL配制菌种扩大培养基，接种经28～30℃温度下、在豆芽汁琼脂培养基培养活化84h的沪酿3.042米曲霉，在28～30℃温度下固体培养72h，检验合格，即为米曲霉曲种。
实施例1
称取去炳蒂、去籽的鲜红辣椒100g，清洗，加水50mL，破碎，打浆，加入鲜姜丝20g、白砂糖15g、食盐10g、梨酱10g、苹果泥10g，混合均匀，100℃蒸料10分钟，冷却至35℃，接入米曲霉曲种8g、植物乳杆菌冻干粉0.3g，搅拌，30-35℃发酵10d，加入甜酒酿5g、黄原胶0.1g、红曲红0.05g，混合均匀，胶体磨磨浆，75℃杀菌15分钟，即为果味辣椒酱。
实施例2
称取去炳蒂、去籽的鲜红辣椒500g，加水250mL，破碎，打浆，加入鲜姜丝100g、白砂糖75g、食盐50g、梨酱50g、苹果泥50g，混合均匀，100℃蒸料10分钟，冷却至35℃，接入米曲霉曲种40g、植物乳杆菌冻干粉1.5g，搅拌，30-35℃发酵10d，加入甜酒酿25g、黄原胶0.5g、红曲红0.25g，混合均匀，胶体磨磨浆，75℃杀菌15分钟，即为果味辣椒酱。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (1)
1. 本发明提供了一种果味辣椒酱的制作方法，其特征如下：鲜红辣椒，去炳蒂、去籽，清洗，加水50%，破碎，打浆，加入鲜姜丝20％、白砂糖15％、食盐10%、梨酱10％、苹果泥10％，混合均匀，100℃蒸料10分钟，冷却至35℃，接入米曲霉曲种8%、植物乳杆菌冻干粉0.3%，搅拌，30-35℃发酵10d，加入甜酒酿5％、黄原胶0.1%、红曲红0.05％，混合均匀，胶体磨磨浆，75℃杀菌15分钟，即为果味辣椒酱。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995936A (zh) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | 韩式辣椒酱罐头 |
| CN108185399A (zh) * | 2018-02-07 | 2018-06-22 | 安徽华安食品有限公司 | 一种高营养辣椒酱的制备方法 |
| CN110537695A (zh) * | 2019-09-30 | 2019-12-06 | 广东粤师傅调味食品有限公司 | 一种秘制酱料及其制备方法 |
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| US6869634B2 (en) * | 2001-06-18 | 2005-03-22 | Naomi H. Lincoln | Barbecue sauce and process for making same |
| CN102885283A (zh) * | 2011-07-20 | 2013-01-23 | 山东鸿兴源食品有限公司 | 一种辣椒酱的制备方法 |
| CN103766862A (zh) * | 2014-02-11 | 2014-05-07 | 新疆原野食品有限责任公司 | 发酵型即食红油辣椒豆瓣酱的制作方法 |
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2014
- 2014-10-23 CN CN201410568564.5A patent/CN104256557A/zh active Pending
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| US6869634B2 (en) * | 2001-06-18 | 2005-03-22 | Naomi H. Lincoln | Barbecue sauce and process for making same |
| CN102885283A (zh) * | 2011-07-20 | 2013-01-23 | 山东鸿兴源食品有限公司 | 一种辣椒酱的制备方法 |
| CN103766862A (zh) * | 2014-02-11 | 2014-05-07 | 新疆原野食品有限责任公司 | 发酵型即食红油辣椒豆瓣酱的制作方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995936A (zh) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | 韩式辣椒酱罐头 |
| CN108185399A (zh) * | 2018-02-07 | 2018-06-22 | 安徽华安食品有限公司 | 一种高营养辣椒酱的制备方法 |
| CN110537695A (zh) * | 2019-09-30 | 2019-12-06 | 广东粤师傅调味食品有限公司 | 一种秘制酱料及其制备方法 |
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Application publication date: 20150107 |