CN104642988A - 超细花椒多味保健调味片加工方法 - Google Patents
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Abstract
本发明超细花椒多味保健调味片加工方法采用了基础料、增香料、保健料、多味料多配方复合,超细机械加工,制片机制片,制作出花椒多味复合、具有保健功能的调味片;超细花椒多味保健调味片加工方法分为调味片配方制定、原材料分类采购、原材料按分类配方混配初加工、混配初加工料按总配方混配,总配方混配料超细加工、超细加工料用制片机制片,成品包装、包装品入库恒温保存八道工序加工制作;得到超细花椒纯香保健调味片、超细花椒香辣保健调味片、超细花椒香麻保健调味片、超细花椒香甜保健调味片、超细花椒香酸复保健调味片、超细花椒香咸保健调味片成品,成品计量包装后即可销售。
Description
技术领域
本发明超细花椒多味保健调味片加工方法涉及调味、保健食品加工领域,尤其涉及超细花椒多味保健调味片加工工艺。
背景技术
长久以来,人们日常生活饮食离不了香、甜、麻、辣、酸、咸等调味品,随着经济的快速发展和居民收入的增加,饮食业的发展,对调味品的需求不仅限于咸盐、食醋、辣椒、花椒、葱、姜、蒜等,而追求多味复合调味品,目前除少数复合品外,多数复合调味品还是以初级产品如八角、小回、桂皮、毕拨、豆蔻等现配、现粉、现卖的形式进行,有的连粉碎环节也省去了,直接用于饮食制作,既不卫生,调味品成分利用率很低,造成浪费。本发明超细花椒多味保健调味片加工方法,不仅实现了复合,还做到了多味,并加入了香味料和药食两用保健料,又使用超细粉碎机粉碎加工,用0.5克型号制片机制成调味片,其用量控制和使用方便,其细度为面粉的3-10倍,可极大提高调味品成分的利用率,也具有了保健功效,可提高消费者健康水平。
发明内容
本发明的目的是,不仅实现调味品的复合、多味,又加入香味料和保健料,使用超细粉碎机粉碎加工,用定量制片机制片,提高调味品有效成分利用率,还具备了保健功能,一举多得。
为了实现上述目的,本发明采用了基础料、增香料、保健料、多味料多配方复合,超细机械加工,制片机制片,制作出花椒多味复合、具有保健功能的调味片;超细花椒多味保健调味片加工方法分为调味片配方制定、原材料分类采购、原材料按分类配方混配初加工、混配初加工料按总配方混配,总配方混配料超细加工、超细加工料用制片机制片,成品包装、包装品入库恒温保存八道工序加工制作;超细花椒多味保健调味片配方制定;首先是分类配方制定,分类配方为基础料配方A:主要为花椒、胡椒、八角、小回、丁香、桂皮、草果、荜拨各等份;其次是增香料配方B:主要为炒花生粉、炒黄豆粉、炒芝麻粉、花椒芽粉、大葱粉、香叶粉、百里香粉等各等份;三是保健料配方C:主要为葛根、三七、莲子、百合、山药、酸枣仁各等份;四是调味料配方D:主要为花椒、良姜、辣椒、大蒜、干山楂片、干酸杏片、白糖、食醋、食盐等;花椒纯香保健调味片总配方由A+B+C组成,比例为4∶4∶2;花椒香辣保健调味片总配方由A+B+C+D中辣椒、干大蒜片组成,比例为4∶3∶2∶D适量;花椒香麻保健调味片总配方由A+B+C+D中花椒、良姜组成,比例为4∶3∶2∶D适量;花椒香甜保健调味片总配方由A+B+C+D中白糖组成,比例为4∶3∶2∶D适量;花椒香酸保健调味片总配方由A+B+C+D中干山楂片、干酸杏片组成,比例为4∶3∶2∶D适量;花椒香成保健调味片总配方由A+B+C+D中食盐组成,比例为4∶3∶2∶D适量。原材料分类采购:原材料分类采购一定要由有调味品原料识别、调味品加工专业知识及有经验的人员进行采购,采购一定要到正规销售企业进行,剔除霉变、虫蛀、假冒、伪劣、掺假、过期等原料,采购量按配方、按月度生产量或按季度生产量采购,原料采购回后,要存贮在恒温、干燥、密封库房,要勤捡查、勤晾晒、防虫蛀、防霉变、防鼠害等,味道挥发性强的原料一定要密封单独保存;原材料按分类配方混配初加工:配方A原料加工,按配方称量后,要晾晒干燥,拣出石块、杂物、虫蛀、霉变等杂物变质类物品后,混合均匀,用60目筛网粉碎机粉碎备用;配方B原料加工,按配方称量后,拣出石块、杂物、虫蛀、霉变等杂物变质类物品后,将花生、黄豆、芝麻用炒锅炒至香味溢出、80%果皮裂开即熟取出晾凉后,用60目筛网粉碎机粉碎备用;花椒芽粉、大葱粉、香叶粉加工,将花椒芽、大葱、香叶购回后,拣出杂物、虫蛀、霉变等杂物变质类物品,进行清洗后,切片、切条、切段晒干,用60目筛网粉碎机粉碎后,与花生粉、黄豆粉、芝麻粉混合作增香料备用;配方C原料加工,按配方称量后,拣出石块、杂物、虫蛀、霉变等杂物变质类物品后,晒干混合,用60目筛网粉碎机粉碎备用;配方D原料加工,除白糖、食醋、食盐外,将辣椒、大蒜购回进行清洗、取柄拨皮,切段、切片晒干混合后,用60目筛网粉碎机粉碎作辣味料备用;将花椒晒干、将良姜购回清洗切片,晒干后与花椒混合,用60目筛网粉碎机粉碎作麻味料备用;将山楂、酸杏购回后,清洗切片取核晒干混合,用60目筛网粉碎机粉碎作酸味料备用;分类配方初加工料按总配方混配:将分类配方初加工料按花椒纯香保健调味片总配方A+B+C以4∶4∶2比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香辣保健调味片总配方A+B+C+D中辣味料以4∶3∶2∶D中适量辣味料(配方量以调出香辣味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香麻保健调味片总配方A+B+C+D中麻味料以4∶3∶2∶D中适量麻味料(配方量以调出香麻味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香甜保健调味片总配方A+B+C+D中甜味料以4∶3∶2∶D中适量甜味料(配方量以调出香甜味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香酸保健调味片总配方A+B+C+D中酸味料以4∶3∶2∶D中适量酸味料(配方量以调出香酸味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香咸保健调味片总配方A+B+C+D中成味料以4∶3∶2∶D中适量成味料(配方量以调出香咸味为准)比例混合均匀成超细加工料备用;总配方初加工料超细加工:将花椒纯香保健调味片超细加工料、花椒香辣保健调味片超细加工料、花椒香麻保健调味片超细加工料、花椒香甜保健调味片超细加工料、花椒香酸保健调味片超细加工料、花椒香成保健调味片超细加工料分别加入超细粉碎机,调节粉碎细度为500-1000目进行超细粉碎,得到超细花椒纯香保健调味粉、超细花椒香辣保健调味粉、超细花椒香麻保健调味粉、超细花椒香甜保健调味粉、超细花椒香酸保健调味粉、超细花椒香咸保健调味粉;然后再将各种超细调味粉中分别加入符合国家标准的速溶粘接剂及少量八成熟调合油,用电动搅拌机搅拌混合均匀,用自动定量制片机制片,得到超细花椒纯香保健调味片、超细花椒香辣保健调味片、超细花椒香麻保健调味片、超细花椒香甜保健调味片、超细花椒香酸保健调味片、超细花椒香咸保健调味片成品;成品包装:包装物可用玻璃瓶、食品级塑料瓶、食品级塑料袋或铝塑袋等,抽真空使用自动计数包装机包装,每个包装量40-400片,定量包装完成后,随即进行包装箱包装,定制定量包装物及包装箱时,印上产品名称、使用标准、产品组成、商标、厂址、出厂日期、有效期、有关认证标志等;包装完成后,立即入库存贮,库房应安装空调、换气装置,并高度密封,在保障供应的情况下,尽量少产快销,货无积压、流通快速,以保障产品质量和有效期。
据有关文献记载:在基础料配方A中:花椒,温中散寒、止泻温脾、扩张血管、降压、开胃、止痛、驱虫;胡椒,温中散寒、消炎止痛、健胃止呕、祛痰解毒;多用于胃寒呕吐、腹痛泄泻、食欲不振、癫痫痰多等症;八角,别名大茴香,性辛温、理气止痛、温中散寒、健胃止呕;小茴香:性辛温、理气和胃、活血利气、祛寒止痛;是烧鱼的常用调味剂。丁香:性辛温、香气浓烈;温肾助阳、温中止吐;可矫味增香,常用于制作卤菜,亦用于制糕点和饮料,亦为五香粉和咖喱粉原料之一;桂皮,味辛甘、性热、香气浓郁;补元阳、暖脾胃、除积冷、活血化瘀、通脉止痛、温经止泻等功效;草果,燥湿除寒、祛痰截疟;主治痰饮痞满、脘腹冷痛、反胃呕吐、饮食不香、食积泻痢等症;砂仁:温中化湿、暖脾止泻、行气宽中、健胃消食、理气安胎;用于湿浊中阻、脾胃虚寒、呕吐泄泻等;味重少用;荜拨,味辛、大温、无毒;温中暖胃、消食止痛;主治冷气呕吐、心腹满痛、肠呜泄泻、头痛牙痛。在增香料配方B中:芝麻味甘、性平,入肝、肾、肺、脾经。有补血明目、祛风润肠、生津通乳、益肝养发、强身体,抗衰老之功效;可用于治疗身体虚弱、头晕耳鸣、高血压、高血脂、咳嗽、身体虚弱、头发早白、贫血萎黄、津液不足、大便燥结、乳少、尿血等症。花生的营养价值之高,与鸡蛋、牛奶、肉类相比,它们在花生面前也甘拜下风。花生的产热量高于肉类,比牛奶高20%,比鸡蛋高40%。其它如蛋白质、核黄素、钙、磷、铁等也都比牛奶、肉、蛋为高。花生中还含有A、B、E、K等各种维生素及卵磷脂氨基酸、胆碱、和油酸、花生酸、脂肪酸、棕榈酸等。大豆味甘、性平,入脾、大肠经;具有健脾宽中,润燥消水、清热解毒、益气的功效;主治疳积泻痢、腹胀羸瘦、妊娠中毒、疮痈肿毒、外伤出血等。大豆还能抗菌消炎,对咽炎、结膜炎、口腔炎、菌痢、肠炎有效。大豆中含有对人体十分重要的元素,那就是蛋白质,蛋白质及其水解后的氨基酸和氨基酸的季铵衍生物,是人体的重要营养物质,是体内不可缺少的三大要素之一。一斤黄豆中含铁质55毫克,对缺铁性贫血十分有利。现代医学研究认为,黄豆不含胆固醇,并可以降低人体胆固醇,减少动脉硬化的发生,预防心脏病,黄豆中还含有一种抑胰酶的物质,它对糖尿病有一定的疗效.因此,黄豆被营养学家推荐为防治冠心病,高血压动脉粥样硬化等疾病的理想保健品.黄豆中所含的软磷脂的大脑细胞组成的重要部分,常吃黄豆对增加和改善大脑技能有重要的效能。花椒芽、叶中存在芳香油成分,主要是萜烯类化合物,是重要的香料物质,其中含量最高的香叶烯是贵重的枚瑰型香料,除用作食用香料外,也是配制日化香精的重要原料,还具有医药和保健功能。花椒芽、叶之所以具有芳香味道,也就是其中芳香油成分的存在,也是其具有同花椒果皮一样的调味品功能,其味道较花椒果皮清香揉合,但正是花椒芽、叶这种清香揉合的芳香味道,更适合作为芳香食品、芳香饮料、芳香保健品和芳香日化用品的天然香料和保健香料;大葱富含维生素C,有舒张小血管,促进血液循环的作用,可防止血压升高所致的头晕,使大脑保持灵活,并预防老年痴呆。大葱的挥发油和辣素,是不可缺少的调味品,能祛除腥膻等油腻厚味菜肴中的异味,产生特殊香气,如果与蘑菇同食还可以起到促进血液循环的作用。降胆固醇大葱可降低坏胆固醇的堆积,经常吃葱的人,即便脂多体胖,其胆固醇并不增高,而且体质强壮。葱叶部分比葱白部分含有更多的维生素A、C及钙。生葱含烯丙基硫醚,这种物质会刺激胃液的分泌,且有助于食欲的增进。与含维生素B1含量较多的食物一起摄取时,会促进食物的淀粉及糖质变为热量,可以缓解疲劳。抑制癌细胞、抗癌、防癌、发汗、解表、舒张血管、降胆固醇、驱虫解毒、通阳活血、止血、促进血液循环、补阴壮阳;百里香,可改善消化系统及妇科疾病、促进血液循环、帮助伤口愈合、增强免疫力、减轻神经性疼痛、治疗湿疹;香叶,气辛香、味浓重、性温散,治风湿、疝气等;多用于卤、酱类菜肴或汤类的调味,煲仔菜亦多使用;一片叶可煮一锅不可过量,否则会盖住食物的原味。在保健料配方C中:葛根的功效与作用:升阳解肌,透疹止泻,除烦止渴。治伤寒、温热头痛项强,烦热消渴,泄泻,痢疾,癍疹不透,高血压,心绞痛,耳聋。葛根总黄酮和葛根素均有明显的扩张冠状血管的作用,能使冠血流量增加,血管阻力降低、明显缩小心肌梗塞范围,改善梗塞心肌的代谢、使血浆肾素活性和血管紧张素显著降低,血压下降、明显扩张脑血管、抑制血小板聚集、具有一定的降血糖能力及具有一定的改善学习记忆的能力。三七的功效与作用,三七有生吃和熟吃两种食用方法,以达到不同的功效;分为生三七和熟三七。三七具有“生打熟补”功效:生三七针对血液方面的疾病有保健功能,即服生三七,能活血化瘀,消肿止痛,参治跌打劳伤有效,主治咯血,吐血,衄血,便血,崩漏,外伤出血,胸腹刺痛,跌仆肿痛。《本草纲目》云:“三七止血,散血,定痛。”《玉揪药解》云:“三七和营止血,通脉行瘀,行瘀血而敛新血。”;服熟三七(用鸡油或其他油将生三七炸黄即成熟三七),能补血强身。经科学研究并通过临床试验证明:三七与人参一样,含有四环三萜等补养成份,而且比人含参含量还高,三七所含的酮类化合物,能促进血液循环,扩张冠状动脉,降低心脏耗氧量,减轻心肌工作负担。莲子功效与作用:性平、味甘涩,入心、脾、肾经;补脾止泻,益肾涩清,养心安神、防癌抗癌、益肾强心、降血压、清热、止泻、滋补五脏、降低血压、用于脾虚久泻,遗精带下,心悸失眠。主治夜寐多梦,失眠,健忘,心烦口渴,腰痛脚弱,耳目不聪,遗精,淋浊,久痢,虚泻,妇女崩漏带下以及胃虚不欲饮食等病症。莲子善于补五脏不足,通利十二经脉气血,使气血畅而不腐,莲子所含氧化黄心树宁碱对鼻咽癌有抑制作用,这一切,构成了莲子的防癌抗癌的营养保健功能。酸枣仁的功效与作用:性味甘,平,归经入心、脾、肝经。功能:宁心安神,敛汗生津;主治:虚烦不眠,惊悸健忘,虚汗烦渴养肝、安心、安神、敛汗,其作用为:镇静。抑制中枢神经系统,有较恒定的镇静作用(其作用强于茯神)。生用效力较好,久炒至油枯后失去镇静效能。另有报道指出,其水溶性成分有催眠作用。降压。对实验运动能引起较持久的血压下降。兴奋子宫。临床应用:为治疗虚烦不眠的常用药。治疗失眠,适用于血虚而导致的心烦,不眠,对于兼有心悸不安、虚汗的患者尤为适合(可见于神经衰弱,尤其心脏神经宫能症)。百合性平,味甘,保健功效:能补中益气,养阴润肺,止咳平喘,利大小便。百合可显著抑制黄曲霉素的突变作用,临床上常用于白血病、肺癌、鼻咽癌等疾病的辅助治疗。常食有润.肺清心调中之效,可止咳、止血、开胃、治郁热性胃痛、安神,有助于增强体质、抑制肿瘤细胞的生长、缓解放疗反应。百合主要含秋水碱等多种生物碱和营养物质,有良好的营养滋补之功,特别是对病后体弱,神经衰弱等病人大有裨益。百合富含水分,可以解渴润燥,支气管不好的人食用百合有助于改善病情百合高钾低钠,能预防高血压,有保护血管的作用。对面部扁平疣、痤疮、雀斑、皮肤干燥等问题,都有一定疗效。山药功效与作用:健脾益胃、益精安神止血、助消化、延年益寿、治脾胃虚弱、益胃健脾、是一味平补脾胃的药食两用之品。不论脾阳亏或胃阴虚,皆可食用。临床上常与胃肠饮同用治脾胃虚弱,食少体倦,泄泻等病症。滋肾益精强健机体,滋肾益精的作用。大凡肾亏遗精、妇女白带多、小便频数等症,皆可服之。降低血糖有降低血糖的作用。可用于治疗糖尿病,是糖尿病人的食疗佳品。在调味料配方D中:大蒜的功效与作用:大蒜中的含硫化合物能促进肠产生一种酶或称为蒜臭素的物质,通过增强机体免疫能力,阻断脂质过氧化形成及抗突变等多条途径,消除在肠里的物质引发肠道肿瘤的危险。抗衰老作用、抗疲劳作用、保护心血管、抵抗血栓、降低血脂、降低血液粘稠度、降低血压、杀菌作用、改善糖代谢作用作用、抗过敏作用等保健功能;辣椒能缓解胸腹冷痛,治止痢疾,杀灭胃腹中的寄生虫,控制新藏病及冠状动脉硬化,还能刺激口腔粘模,引起胃的蠕动,促进唾液分泌,增强食欲。促进消化。辣椒能缓解胸腹冷痛,治止痢疾,杀灭胃腹中的寄生虫,控制新藏病及冠状动脉硬化,还能刺激口腔粘模,引起胃的蠕动,促进唾液分泌,增强食欲。促进消化。良姜:气味辛辣、温脾胃、祛风寒、行气止痛;可供作卤水调味料,良姜粉为“五香粉”原料之一。山楂功效与作用,活血化瘀软化血管降血脂助消化抗癌化痰抗衰老利喘防衰老开胃消食降低血压防治心血管疾病活血化淤镇静心血管降血脂防治心血管疾病,降低血压和胆固醇、软化血管及利尿和镇静作用。开胃消食,特别对消肉食积滞作用更好,很多助消化的药中都采用了山楂。活血化瘀山楂有活血化淤的功效,有助于解除局部淤血状态,对跌打损伤有辅助疗效。可治疗腹泻山楂中有平喘化痰、抑制细菌、治疗腹痛腹泻的成分。促进子宫的复原山楂对子宫有收缩作用,在孕妇临产时有催生之效,并能促进产后子宫复原。抗衰老山楂所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,能增强机体的免疫力,有防衰老、抗癌的作用。酸杏的功效与作用甘酸、微温、冷利、有小毒;入肝、心、胃;止渴生津,清热去毒,主咳逆上气,金创,惊痫等。预防心脏病未熟果实中含类黄酮较多,类黄酮有预防心脏病和减少心肌梗死的作用。抗癌杏仁中含有丰富的维生素B17,维生素B17又是极有效的抗癌物质,并且只对癌细胞有杀灭作用,对正常健康的细胞无任何毒害。止咳平喘苦杏仁能止咳平喘,润肠通便,可以治疗肺病,咳嗽等疾病。预防慢性病,能够降低人体内胆固醇的含量,还能显著降低心脏病和很多慢性病的发病危险性。酸杏的营养价值,含有较低的热量,丰富的碳水化合物,钾,维生素A,维生素P,柠檬酸,番茄烃等十儿种营养成分。果肉含糖、蛋白质、钙、磷、胡萝卜素、硫胺素、核黄素、尼克酸及维生素C。杏仁中含有丰富的维生素B17等。
本发明的有益效果是:本发明给调味料市场和广大消费者提供了一种新配方、新品种、新加工方法的系列复合保健调味片,配方中含有的调料、香料、保健料、调味料种类较多,营养丰富、味道多样、对心脑血管、消化系统、呼吸系统、内分泌系统、神经系统、血液系统、五官系统、皮肤系统等对人体具有全面的保健作用和功效,还具有抗疲劳、抗衰老、降血脂、降血压、降血糖、防癌治癌等医疗保健功效,能够满足老、中、少各类消费者需求,市场前景广阔、必受欢迎。
具体实施方式
1、超细花椒多味复合保健调味片配方制定;首先是分类配方制定,分类配方为基础料配方A:主要为花椒、胡椒、八角、小回、丁香、桂皮、草果、荜拨各等份;其次是增香料配方B:主要为炒花生粉、炒黄豆粉、炒芝麻粉、花椒芽粉、大葱粉、香叶粉、百里香各等份;三是保健料配方C:主要为葛根、三七、莲子、百合、山药、酸枣仁各等份;四是调味料配方D:主要为花椒、辣椒、大蒜、良姜、干山楂片、干酸杏片、白糖、食醋、食盐等;花椒纯香保健调味片总配方由A+B+C组成,比例为4∶4∶2;花椒香辣保健调味片总配方由A+B+C+D中辣椒、干大蒜片组成,比例为4∶3∶2∶D适量;花椒香麻保健调味片总配方由A+B+C+D中花椒、良姜组成,比例为4∶3∶2∶D适量;花椒香甜保健调味片总配方由A+B+C+D中白糖组成,比例为4∶3∶2∶D适量;花椒香酸保健调味片总配方由A+B+C+D中干山楂片、干酸杏片组成,比例为4∶3∶2∶D适量;花椒香成保健调味片总配方由A+B+C+D中食盐组成,比例为4∶3∶2∶D适量。
2、原材料分类采购:原材料分类采购一定要由有调味品原料识别、加工专业知识及有经验的人员进行采购,采购一定要到正规销售企业进行,剔除霉变、虫蛀、假冒、伪劣、掺假、过期等原料,采购量按配方、按月度生产量或按季度生产量采购,原料采购回后,要存贮在恒温、干燥、密封库房,要勤捡查、勤晾晒、防虫蛀、防霉变、防鼠害等,味道挥发性强的原料一定要密封保存。
3、原材料按分类配方混配初加工:配方A原料加工,按配方称量后,要晾晒干燥,检出石块、杂物、虫蛀、霉变等杂物变质类物品后,混合均匀,用60目筛网粉碎机粉碎备用;配方B原料加工,按配方称量后,检出石块、杂物、虫蛀、霉变等杂物变质类物品后,将花生、黄豆、芝麻用炒锅炒至香味溢出、80%果皮裂开即熟取出晾凉后,用60目筛网粉碎机粉碎备用;花椒芽粉、大葱粉、香叶粉加工,将花椒芽、大葱、香叶购回后,检出杂物、虫蛀、霉变等杂物变质类物品,进行清洗后,切片、切条、切段晒干,用60目筛网粉碎机粉碎后,与花生粉、黄豆粉、芝麻粉混合作增香料备用;配方C原料加工,按配方称量后,检出石块、杂物、虫蛀、霉变等杂物变质类物品后,晒干混合,用60目筛网粉碎机粉碎备用;配方D原料加工,除白糖、食醋、食盐外,将辣椒、大蒜购回进行清洗、取柄拨皮,切段、切片晒干混合后,用60目筛网粉碎机粉碎作辣味料备用;将花椒晒干、将老姜购回清洗切片,晒干后与花椒混合,用60目筛网粉碎机粉碎作麻味料备用;将山楂、酸杏购回后,清洗切片取核晒干混合,用60目筛网粉碎机粉碎作酸味料备用。
4、混配初加工料按总配方混配:将分类配方初加工料按花椒纯香保健调味片总配方A+B+C以4∶4∶2比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香辣保健调味片总配方A+B+C+D中辣味料以4∶3∶2∶D中适量辣味料(配方量以调出香辣味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香麻保健调味片总配方A+B+C+D中麻味料以4∶3∶2∶D中适量麻味料(配方量以调出香麻味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香甜保健调味片总配方A+B+C+D中甜味料以4∶3∶2∶D中适量甜味料(配方量以调出香甜味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香酸保健调味片总配方A+B+C+D中酸味料以4∶3∶2∶D中适量酸味料(配方量以调出香酸味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香咸保健调味片总配方A+B+C+D中咸味料以4∶3∶2∶D中适量咸味料(配方量以调出香咸味为准)比例混合均匀成超细加工料备用。
5、总配方初加工料超细加工:将花椒纯香保健调味片超细加工料、花椒香辣保健调味片超细加工料、花椒香麻保健调味片超细加工料、花椒香甜保健调味片超细加工料、花椒香酸保健调味片超细加工料、花椒香咸保健调味片超细加工料分别加入超细粉碎机,调节粉碎细度为500-1000目进行超细粉碎,得到超细花椒纯香保健调味粉、超细花椒香辣保健调味粉、超细花椒香麻保健调味粉、超细花椒香甜保健调味粉、超细花椒香酸保健调味粉、超细花椒香咸保健调味粉。
6、将上述6种超细调味粉分别加入符合国家标准的适量速溶粘接剂及适量八成熟调合油,搅拌均匀,分别用电动计数制片机制片,即成6种不同味道复合保健调味片,即超细花椒纯香保健调味片、超细花椒香辣保健调味片、超细花椒香麻保健调味片、超细花椒香甜保健调味片、超细花椒香酸保健调味片、超细花椒香咸保健调味片。
7、成品包装:包装物可用玻璃瓶、食品级塑料瓶,用自动计数包装机抽真空包装,每个包装量30-300片,定量包装完成后,随即进行包装箱包装,定制定量包装物及包装箱时,印上产品名称、使用标准、产品组成、商标、厂址、出厂日期、有效期、有关认证标志等。
8、包装完成后,立即入库存贮,库房应安装空调、换气装置,并高度密封,在保障供应的情况下,尽量少产快销,成品无积压,流通周转快,以保障产品质量和有效期。
Claims (1)
1.超细花椒多味保健调味片加工方法,其特征是:
超细花椒多味保健调味片加工方法分为调味片配方制定、原材料分类采购、原材料按分类配方混配初加工、混配初加工料按总配方混配,总配方混配料超细加工、超细加工料用制片机制片,成品包装、包装品入库恒温保存八道工序加工制作;超细花椒多味复合保健调味片配方制定;首先是分类配方制定,分类配方为基础料配方A:主要为花椒、胡椒、八角、小回、丁香、桂皮、草果、荜拨各等份;其次是增香料配方B:主要为炒花生粉、炒黄豆粉、炒芝麻粉、花椒芽粉、大葱粉、香叶粉、百里香粉等各等份;三是保健料配方C:主要为葛根、三七、莲子、百合、山药、酸枣仁各等份;四是调味料配方D:主要为花椒、良姜、辣椒、大蒜、干山楂片、干酸杏片、白糖、食醋、食盐等;花椒纯香保健调味片总配方由A+B+C组成,比例为4∶4∶2;花椒香辣保健调味片总配方由A+B+C+D中辣椒、干大蒜片组成,比例为4∶3∶2∶D适量;花椒香麻保健调味片总配方由A+B+C+D中花椒、良姜组成,比例为4∶3∶2∶D适量;花椒香甜保健调味片总配方由A+B+C+D中白糖组成,比例为4∶3∶2∶D适量;花椒香酸保健调味片总配方由A+B+C+D中干山楂片、干酸杏片组成,比例为4∶3∶2∶D适量;花椒香咸保健调味片总配方由A+B+C+D中食盐组成,比例为4∶3∶2∶D适量。原材料分类采购:原材料分类采购一定要由有调味品原料识别、调味品加工专业知识及有经验的人员进行采购,采购一定要到正规销售企业进行,剔除霉变、虫蛀、假冒、伪劣、掺假、过期等原料,采购量按配方、按月度生产量或按季度生产量采购,原料采购回后,要存贮在恒温、干燥、密封库房,要勤捡查、勤晾晒、防虫蛀、防霉变、防鼠害等,味道挥发性强的原料一定要密封单独保存;原材料按分类配方混配初加工:配方A原料加工,按配方称量后,要晾晒干燥,拣出石块、杂物、虫蛀、霉变等杂物变质类物品后,混合均匀,用60目筛网粉碎机粉碎备用;配方B原料加工,按配方称量后,拣出石块、杂物、虫蛀、霉变等杂物变质类物品后,将花生、黄豆、芝麻用炒锅炒至香味溢出、80%果皮裂开即熟取出晾凉后,用60目筛网粉碎机粉碎备用;花椒芽粉、大葱粉、香叶粉加工,将花椒芽、大葱、香叶购回后,拣出杂物、虫蛀、霉变等杂物变质类物品,进行清洗后,切片、切条、切段晒干,用60目筛网粉碎机粉碎后,与花生粉、黄豆粉、芝麻粉混合作增香料备用;配方C原料加工,按配方称量后,拣出石块、杂物、虫蛀、霉变等杂物变质类物品后,晒干混合,用60目筛网粉碎机粉碎备用;配方D原料加工,除白糖、食醋、食盐外,将辣椒、大蒜购回进行清洗、取柄拨皮,切段、切片晒干混合后,用60目筛网粉碎机粉碎作辣味料备用;将花椒晒干、将良姜购回清洗切片,晒干后与花椒混合,用60目筛网粉碎机粉碎作麻味料备用;将山楂、酸杏购回后,清洗切片取核晒干混合,用60目筛网粉碎机粉碎作酸味料备用。分类配方初加工料按总配方混配:将分类配方初加工料按花椒纯香保健调味片总配方A+B+C以4∶4∶2比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香辣保健调味片总配方A+B+C+D中辣味料以4∶3∶2∶D中适量辣味料(配方量以调出香辣味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香麻保健调味片总配方A+B+C+D中麻味料以4∶3∶2∶D中适量麻味料(配方量以调出香麻味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香甜保健调味片总配方A+B+C+D中甜味料以4∶3∶2∶D中适量甜味料(配方量以调出香甜味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香酸保健调味片总配方A+B+C+D中酸味料以4∶3∶2∶D中适量酸味料(配方量以调出香酸味为准)比例混合均匀成超细加工料备用;将分类配方初加工料按花椒香成保健调味片总配方A+B+C+D中咸味料以4∶3∶2∶D中适量咸味料(配方量以调出香咸味为准)比例混合均匀成超细加工料备用;总配方初加工料超细加工:将花椒纯香保健调味片超细加工料等6种加工料,分别加入超细粉碎机,调节粉碎细度为500-1000目进行超细粉碎,得到超细花椒纯香保健调味粉、超细花椒香辣保健调味粉、超细花椒香麻保健调味粉、超细花椒香甜保健调味粉、超细花椒香酸保健调味粉、超细花椒香咸保健调味粉;然后再将6种超细调味粉中分别加入符合国家标准的速溶粘接剂及少量八成熟调合油,用电动搅拌机搅拌混合均匀,用自动定量制片机制片,既得超细花椒纯香保健调味片、超细花椒香辣保健调味片、超细花椒香麻保健调味片、超细花椒香甜保健调味片、超细花椒香酸保健调味片、超细花椒香咸保健调味片成品;成品包装:包装物可用玻璃瓶、食品级塑料瓶、食品级塑料袋或铝塑袋等,抽真空使用自动计数包装机包装,每个包装量40-400片,定量包装完成后,随即进行包装箱包装,定制定量包装物及包装箱时,印上产品名称、使用标准、产品组成、商标、厂址、出厂日期、有效期、有关认证标志等;包装完成后,立即入库存贮,库房应安装空调、换气装置,并高度密封,在保障供应的情况下,尽量少产快销,货无积压、流通快速,以保障产品质量和有效期。
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