CN104351740A - 一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法 - Google Patents
一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L33/17—Amino acids, peptides or proteins
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法，由以下重量份组分制成：茄子10-20份、甜椒8-15份、胡萝卜5-10份、番茄5-10份、苦瓜0.5-2份、甜面酱1-4份、黑芝麻2-4份、蒜瓣1-3份、食用油1-2份、蛋白糖0.004-0.016份、料酒0.1-0.5份、食用盐0.1-0.4份。制备方法：将茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣用热水清洗；然后将胡萝卜、番茄、苦瓜、蒜蒸汽处理，破碎；再将茄子、甜椒破碎，加入味精搅拌均匀，真空放置；将黑芝麻炒熟碾碎；将食用油加热，加入其他组分混合搅拌；灭菌，灌装，封口。本发明的茄子甜椒酱富含γ-氨基丁酸，营养丰富，味道鲜美，低盐、低糖、低脂肪，适合各类人群食用。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法。
背景技术
茄子，别名又叫落苏、矮瓜、紫茄，属于一年生草本植物。茄子营养丰富，是人们日常生活中不可或缺的蔬菜品种之一。茄子每l00g中含水分93.4g、蛋白质2.3g、脂肪0.2g、膳食纤维1.3g、碳水化合物3.6mg、胡萝卜素50μg、硫胺素0.02mg、核黄素0.04mg、尼克酸0.6mg、维生素C5mg、维生素E1.13mg、钾5.4mg、钙24mg、镁13mg、铁0.5mg。茄子含有8种氨基酸和微量元素。茄子还是为数不多的紫色蔬菜之一，紫红色是由于果皮细胞中含有飞燕草素及其糖苷。茄子具有很高的药用价值，能够清热活血、消肿止痛，降低高血脂、保护心血管、防治胃癌、抗衰老，对延缓人体衰老具有积极意义。
甜椒，又叫柿子椒、灯笼椒，是辣椒的一种，与普通辣椒相比，具有更高的含糖量和维生素C、维生素A、维生素B6、胡萝卜素、叶酸和钾。每100g甜椒中，水分占92.2％，含蛋白质0.9g、脂肪0.2g、碳水化合物6.4g，能提供113.0kJ的热量。甜椒中富含的维生素B和胡萝卜素为强抗氧化剂，可抗白内障、心脏病和癌症；甜椒有许多作用如健胃、利尿和防腐等；甜椒还具有明目、提高免疫力的作用。
胡萝卜营养成分丰富，胡萝卜中含蛋白质、脂肪、糖、铁、维生素A(胡萝卜素)、维生素B1、维生素B、维生素C，另含果胶、淀粉，含钙、磷、铁等矿物质和多种氨基酸等人体所需的营养成分。享有“小人参”的美誉。同时，胡萝卜具有多种药用价值。它能促进儿童生长发育，维持正常视觉和防治夜盲症，保持上皮细胞的健康，防止多种类型上皮肿瘤的发生和发展。防止人体皮肤粗糙，还具有增加机体抗御疾病的能力，降低血压和血脂、强心、消炎、抗过敏等功效，对贫血、肠胃、肺病等疾病也有治疗作用等。
番茄，别名西红柿、洋柿子。番茄营养丰富，具特殊风味。番茄富含胡萝卜素、维生素C、维生素B以及维生素B2和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素。具有减肥瘦身、消除疲劳、增进食欲、提高对蛋白质的消化、减少胃胀食积等功效、抗氧化、抗癌等作用。苦瓜含有特殊的苦味，它可是菜中的良药。苦瓜富含多种营养成分，如维生素A、维生素B、维生素B2、维生素C、钙质、铁、粗纤维等。在《本草纲目》记载苦瓜有“去邪热、解劳乏、清心明目”的功效。还有降血糖、抗肿瘤、抗病毒、抗菌、促进免疫力等作用，还可用于防治中暑、痢疾、恶疮、赤眼疼痛等作用，它还有一个“药中蔬菜”的美誉。
γ-氨基丁酸(GABA)是非蛋白质构成氨基酸，在生体中作为神经传递物质对生命活动起着非常重要的作用，能有效促进血管扩张使血压降低、防止动脉硬化，在健脑益智、防止皮肤老化、改善脂质代谢、解酒等方面有着很好的效果。近年来受到人们的关注，开发出了GABA米、GABA茶、GABA饮料等。γ-氨基丁酸(GABA)可以通过乳酸发酵获得或利用植物自身的酶经过适当的处理得到富集。经过发明者大量实验研究发现上述几种蔬菜经过适当的处理可以大幅度提高其GABA的含量。
随着人们生活水平的提高，人们的食物结构也随之发生变化，开始关注科学的饮食结构，注意协调膳食营养，饮食口味越来越多元化，食品消费从数量型向质量型转变，具有医疗和保健功能的蔬菜制品受到人们的喜爱。目前市场上出现了各种各样的调味品，以酱料为例，有辣椒酱、海鲜酱、黄豆酱、番茄酱等，但传统的酱原料比较单一，味道偏咸，营养功能不够全面。目前为止，尚未见将几种蔬菜复合开发甜辣可口、营养丰富、味道鲜美、色彩鲜明、富含功能成分γ-氨基丁酸的茄子甜椒酱。
发明内容
本发明的目的是克服现有技术的不足，提供一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法，将季节性比较强的茄子、甜椒、番茄、胡萝卜等蔬菜，发挥各自优势、合理搭配、营养互补，同时利用其自身酶的作用，通过蒸气处理及添加味精等方法使γ-氨基丁酸增加，制备成具有保健功能的甜辣可口、营养丰富，且低盐、低糖、低脂肪的，方便高血压、高血脂、高血糖、糖尿病人和其他各类人群食用的茄子甜椒酱，也解决了因储藏不当而造成的上述几种蔬菜变质、腐烂等问题，减少了浪费，降低菜农的损失。
为了实现上述目的本发明采用如下技术方案：
一种富含γ-氨基丁酸的茄子甜椒酱，由以下重量份的组分制成：茄子10-20份、甜椒8-15份、胡萝卜5-10份、番茄5-10份、苦瓜0.5-2份、甜面酱1-4份、黑芝麻2-4份、蒜瓣1-3份、食用油1-2份、蛋白糖0.004-0.016份、料酒0.1-0.5份、食用盐0.1-0.4份。
优选地，所述的富含γ-氨基丁酸的茄子甜椒酱，由以下重量份的组分制成：茄子15份、甜椒12份、胡萝卜6份、番茄8份、苦瓜1份、甜面酱3份、黑芝麻3份、蒜瓣2份、食用油1.5份、蛋白糖0.012份、料酒0.5份、食用盐0.3份。
所述的富含γ-氨基丁酸的茄子甜椒酱的制备方法，包括以下制备步骤：
(1)将新鲜茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣先用清水去除表面上的泥土，然后放入45-55℃的热水中清洗处理1-5min；
(2)将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入45-55℃的蒸气中处理5-30min，然后再在70-85℃的蒸气中处理20-60min，最后用破碎机破碎备用；
(3)将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量0.5-1％的味精，搅拌均匀，装入容器中抽真空并在5-10℃的条件下放置24-48h；
(4)将黑芝麻炒熟碾碎备用；
(5)将食用油放到锅内加热到八成熟，将步骤(3)中处理的茄子、甜椒放入锅中搅拌4-8min，然后将步骤(2)中处理的胡萝卜、番茄、苦瓜、蒜瓣和步骤(4)中碾碎的黑芝麻及甜面酱、食用盐、蛋白糖、料酒加入到锅中，继续搅拌4-8min；
(6)灭菌，灌装，封口，制得富含γ-氨基丁酸的茄子甜椒酱。
优选地，步骤(2)中将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入50℃的蒸气中处理20min，然后再在80℃的蒸气中处理30min，最后用破碎机破碎备用。
优选地，步骤(3)中将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量1％的味精，搅拌均匀，装入容器中抽真空并在10℃的条件下放置36h。
与已有技术相比，本发明的有益效果如下：
(1)本发明添加茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣等多种蔬菜，由于是多种蔬菜的复合体，搭配组合营养能够互补，同时富集了大量的γ-氨基丁酸，提高了营养保健效果，本发明的茄子甜椒酱中γ-氨基丁酸(GABA)含量可达200-350mg/100g，能够有效抑制血压上升，在健脑益智、防止皮肤老化、改善脂质代谢等方面有着很好的效果；
(2)本发明的茄子甜椒酱的制备方法中清洗茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣时，采用45-55℃的热水清洗，洗净更加彻底，具有去涩的作用，甜、鲜味增加；
(3)本发明的茄子甜椒酱的制备方法中将胡萝卜、番茄、苦瓜、蒜瓣在45-55℃蒸气中处理5-30min，其中的谷氨酸在谷氨酸脱二氧化碳酶的作用下转变成了γ-氨基丁酸(GABA)，涩味物质去除，甜、鲜味增加；将茄子、甜椒破碎加入味精在低温真空状态下放置，使得其中的谷氨酸及味精在谷氨酸脱二氧化碳酶的作用下转变成了大量的γ-氨基丁酸(GABA)；
(4)本发明的茄子甜椒酱，富含γ-氨基丁酸，甜辣可口、营养丰富、味道鲜美、色彩鲜明、且低盐、低糖、低脂肪，适合各类人群食用，增进健康；
(5)本发明解决了因储藏不当而造成蔬菜变质、腐烂等问题，减少了浪费，降低了菜农的损失，为蔬菜的深加工提供了一种有效的途径。
具体实施方式
以下结合实施例对本发明作进一步的说明，但本发明不仅限于这些实施例，在未脱离本发明宗旨的前提下，所作的任何改进均落在本发明的保护范围之内。
实施例1：
一种富含γ-氨基丁酸的茄子甜椒酱，由以下重量份的组分制成：茄子10份、甜椒15份、胡萝卜10份、番茄5份、苦瓜0.5份、甜面酱2份、黑芝麻4份、蒜瓣1份、食用油1份、蛋白糖0.008份、料酒0.2份、食用盐0.1份。
制备方法：
(1)将新鲜茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣先用清水去除表面上的泥土，然后放入45℃的热水中清洗处理5min；
(2)将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入45℃的蒸气中处理30min，然后再在70℃的蒸气中处理50min，最后用破碎机破碎备用；
(3)将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量0.5％的味精，搅拌均匀，装入容器中抽真空并在5℃的条件下放置48h；
(4)将黑芝麻炒熟碾碎备用；
(5)将食用油放到锅内加热到八成熟，将步骤(3)中处理的茄子、甜椒放入锅中搅拌4min，然后将步骤(2)中处理的胡萝卜、番茄、苦瓜、蒜瓣和步骤(4)中碾碎的黑芝麻及甜面酱、食用盐、蛋白糖、料酒加入到锅中，继续搅拌8min；
(6)灭菌，灌装，封口，制得富含γ-氨基丁酸的茄子甜椒酱。
实施例2：
一种富含γ-氨基丁酸的茄子甜椒酱，由以下重量份的组分制成：茄子20份、甜椒15份、胡萝卜8份、番茄10份、苦瓜2份、甜面酱4份、黑芝麻2份、蒜瓣3份、食用油2份、蛋白糖0.016份、料酒0.3份、食用盐0.4份。
制备方法：
(1)将新鲜茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣先用清水去除表面上的泥土，然后放入55℃的热水中清洗处理2min；
(2)将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入55℃的蒸气中处理10min，然后再在85℃的蒸气中处理20min，最后用破碎机破碎备用；
(3)将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量0.8％的味精，搅拌均匀，装入容器中抽真空并在10℃的条件下放置24h；
(4)将黑芝麻炒熟碾碎备用；
(5)将食用油放到锅内加热到八成熟，将步骤(3)中处理的茄子、甜椒放入锅中搅拌6min，然后将步骤(2)中处理的胡萝卜、番茄、苦瓜、蒜瓣和步骤(4)中碾碎的黑芝麻及甜面酱、食用盐、蛋白糖、料酒加入到锅中，继续搅拌5min；
(6)灭菌，灌装，封口，制得富含γ-氨基丁酸的茄子甜椒酱。
实施例3：
一种富含γ-氨基丁酸的茄子甜椒酱，由以下重量份的组分制成：茄子15份、甜椒12份、胡萝卜6份、番茄8份、苦瓜1份、甜面酱3份、黑芝麻3份、蒜瓣2份、食用油1.5份、蛋白糖0.012份、料酒0.5份、食用盐0.3份。
制备方法：
(1)将新鲜茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣先用清水去除表面上的泥土，然后放入50℃的热水中清洗处理4min；
(2)将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入50℃的蒸气中处理20min，然后再在80℃的蒸气中处理30min，最后用破碎机破碎备用；
(3)将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量1％的味精，搅拌均匀，装入容器中抽真空并在10℃的条件下放置36h；
(4)将黑芝麻炒熟碾碎备用；
(5)将食用油放到锅内加热到八成熟，将步骤(3)中处理的茄子、甜椒放入锅中搅拌8min，然后将步骤(2)中处理的胡萝卜、番茄、苦瓜、蒜瓣和步骤(4)中碾碎的黑芝麻及甜面酱、食用盐、蛋白糖、料酒加入到锅中，继续搅拌4min；
(6)灭菌，灌装，封口，制得富含γ-氨基丁酸的茄子甜椒酱。
Claims (5)
1.一种富含γ-氨基丁酸的茄子甜椒酱，其特征在于：由以下重量份的组分制成：茄子10-20份、甜椒8-15份、胡萝卜5-10份、番茄5-10份、苦瓜0.5-2份、甜面酱1-4份、黑芝麻2-4份、蒜瓣1-3份、食用油1-2份、蛋白糖0.004-0.016份、料酒0.1-0.5份、食用盐0.1-0.4份。
2.根据权利要求1所述的富含γ-氨基丁酸的茄子甜椒酱，其特征在于：由以下重量份的组分制成：茄子15份、甜椒12份、胡萝卜6份、番茄8份、苦瓜1份、甜面酱3份、黑芝麻3份、蒜瓣2份、食用油1.5份、蛋白糖0.012份、料酒0.5份、食用盐0.3份。
3.一种如权利要求1所述的富含γ-氨基丁酸的茄子甜椒酱的制备方法，其特征在于：包括以下制备步骤：
(1)将新鲜茄子、甜椒、胡萝卜、番茄、苦瓜、蒜瓣先用清水去除表面上的泥土，然后放入45-55℃的热水中清洗处理1-5min；
(2)将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入45-55℃的蒸气中处理5-30min，然后再在70-85℃的蒸气中处理20-60min，最后用破碎机破碎备用；
(3)将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量0.5-1％的味精，搅拌均匀，装入容器中抽真空并在5-10℃的条件下放置24-48h；
(4)将黑芝麻炒熟碾碎备用；
(5)将食用油放到锅内加热到八成熟，将步骤(3)中处理的茄子、甜椒放入锅中搅拌4-8min，然后将步骤(2)中处理的胡萝卜、番茄、苦瓜、蒜瓣和步骤(4)中碾碎的黑芝麻及甜面酱、食用盐、蛋白糖、料酒加入到锅中，继续搅拌4-8min；
(6)灭菌，灌装，封口，制得富含γ-氨基丁酸的茄子甜椒酱。
4.根据权利要求3所述的富含γ-氨基丁酸的茄子甜椒酱的制备方法，其特征在于：步骤(2)中将胡萝卜、番茄、苦瓜、蒜瓣捞出沥水，立即放入50℃的蒸气中处理20min，然后再在80℃的蒸气中处理30min，最后用破碎机破碎备用。
5.根据权利要求3所述的富含γ-氨基丁酸的茄子甜椒酱的制备方法，其特征在于：步骤(3)中将茄子、甜椒捞出立即用冷水冷却，然后用破碎机破碎，混合，再加入其重量1％的味精，搅拌均匀，装入容器中抽真空并在10℃的条件下放置36h。
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| CN105166611A (zh) * | 2015-09-14 | 2015-12-23 | 张晓瑞 | 一种胡萝卜酱及其制备方法 |
| CN106616479A (zh) * | 2016-12-19 | 2017-05-10 | 怀宁县恒达畜产品有限公司 | 一种富含γ‑氨基丁酸的香肠及其生产方法 |
| CN114711398A (zh) * | 2021-01-04 | 2022-07-08 | 湖南汇湘轩生物科技股份有限公司 | 一种富含γ-氨基丁酸的辣椒浆的制造方法及辣椒浆 |
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| CN114711398A (zh) * | 2021-01-04 | 2022-07-08 | 湖南汇湘轩生物科技股份有限公司 | 一种富含γ-氨基丁酸的辣椒浆的制造方法及辣椒浆 |
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