CN104256558A - 大豆火龙果酱的制备方法 - Google Patents
大豆火龙果酱的制备方法 Download PDFInfo
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- CN104256558A CN104256558A CN201410568893.XA CN201410568893A CN104256558A CN 104256558 A CN104256558 A CN 104256558A CN 201410568893 A CN201410568893 A CN 201410568893A CN 104256558 A CN104256558 A CN 104256558A
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- soybean
- dragon fruit
- soybeans
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 30
- 244000068988 Glycine max Species 0.000 title claims abstract description 30
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 14
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- 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
Abstract
本发明公开了大豆火龙果酱的制备方法，它是将果粒饱满无虫蚀的大豆，用水浸泡4小时后放入容器内蒸煮1小时左右，然后冷却至35℃，倒在木盘或竹筛内摊平，移入室内，在室温25－35℃下发酵48小时，当豆粒表面布满菌丝时将去皮去籽切成长2cm，厚0.5cm的火龙果小块加入并依次将小茴香、花椒、白糖和盐加入，搅拌均匀后倒入坛内，这时再将黄酒加入，将坛口密封，发酵3－5个月即为成品。
Description
技术领域
本发明涉及一种大豆火龙果酱的制备方法，属食品工业领域。
背景技术
目前市场上销售的大豆酱都是用大豆制作的，没有水果成份，营养单一，口感欠佳，因此研究用大豆和火龙果制作大豆火龙果酱，就是当前亟待解决的重要课题。
发明内容
本发明的目的是提供一种品味独特，营养丰富，制作方法简单的大豆火龙果酱的制备方法;
大豆火龙果酱的制备方法，其特征在于它是由以下重量百分比的组分配制而成的：
大豆15－35% 火龙果25－60% 小茴香0.1－0.6% 黄酒1－6%
花椒0.1—0.8% 白糖1—10% 盐15%—30%
上述大豆火龙果酱的制备方法，其特征在于它包括以下步骤：
①将火龙果去皮切成长2cm，厚0.5cm的火龙果小块，放入20%盐水中浸泡1小时，然后捞出，沥干表面水分备用;
②选颗粒饱满无虫蚀的大豆，用水浸泡4小时后放入容器内蒸煮1小时左右，然后冷却至35℃，倒在木盘或竹筛内摊平，移入室内，在室温25－35℃下发酵48小时，当豆粒表面布满菌丝时将①加入，并依次将小茴香、花椒、白糖和盐加入，搅拌均匀后倒入坛内，这时再将黄酒加入，将坛口密封，发酵3－5个月即为成品。
本发明大豆火龙果酱制作方法简单易学，营养丰富，风味独特，在琳琅满目的调味品家族中又增加了一个新的品牌。
具体实施方式
以下结合实例对本发明作进一步说明：大豆火龙果酱的制备方法，其组分为：
大豆25% 火龙果45% 小茴香0.2% 黄酒3%
花椒0.4% 白糖5% 盐21.4%
上述实例中，大豆火龙果酱的制备方法如下：
①将45kg火龙果去皮切成长2cm，厚0.5cm的火龙果小块，放入20%盐水中浸泡1小时，然后捞出，沥干表面水分备用;
②选颗粒饱满无虫蚀的大豆25kg，用水浸泡4小时后放入容器内蒸煮1小时左右，然后冷却至35℃，倒在木盘或竹筛内摊平，移入室内，在室温25－35℃下发酵48小时，当豆粒表面布满菌丝时将①加入，并依次将0.2kg小茴香、0.4kg花椒、5kg白糖21.4kg盐加入，搅拌均匀后倒入坛内，这时再将3kg黄酒加入，将坛口密封，发酵3－5个月即为成品。
Claims (3)
1.大豆火龙果酱的制备方法，其特征在于它是由以下重量百分比组分配制而成的饮料：
大豆15－35% 火龙果25－60% 小茴香0.1－0.6% 黄酒1－6%
花椒0.1—0.8% 白糖1—10% 盐15%—30%。
2.根据权利要求1所述的大豆火龙果酱的制备方法，其特征在于它包括以下制作步骤：
①将火龙果去皮切成长2cm，厚0.5cm的火龙果小块，放入20%盐水中浸泡1小时，然后捞出，沥干表面水分备用；
②选颗粒饱满无虫蚀的大豆，用水浸泡4小时后放入容器内蒸煮1小时左右，然后冷却至35℃，倒在木盘或竹筛内摊平，移入室内，在室温25－35℃下发酵48小时，当豆粒表面布满菌丝时将①加入，并依次将小茴香、花椒、白糖和盐加入，搅拌均匀后倒入坛内，这时再将黄酒加入，将坛口密封，发酵3－5个月即为成品。
3.根据权利要求1所述的大豆火龙果酱的制备方法，其组分为：
大豆25% 火龙果45% 小茴香0.2% 黄酒3%
花椒0.4% 白糖5% 盐21.4%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410568893.XA CN104256558A (zh) | 2014-10-23 | 2014-10-23 | 大豆火龙果酱的制备方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410568893.XA CN104256558A (zh) | 2014-10-23 | 2014-10-23 | 大豆火龙果酱的制备方法 |
Publications (1)
| Publication Number | Publication Date |
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| CN104256558A true CN104256558A (zh) | 2015-01-07 |
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| CN201410568893.XA Pending CN104256558A (zh) | 2014-10-23 | 2014-10-23 | 大豆火龙果酱的制备方法 |
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| CN (1) | CN104256558A (zh) |
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- 2014-10-23 CN CN201410568893.XA patent/CN104256558A/zh active Pending
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Application publication date: 20150107 |
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