CN104855944A - 一种蒜蓉辣椒面酱 - Google Patents
一种蒜蓉辣椒面酱 Download PDFInfo
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Abstract
本发明公开了一种蒜蓉辣椒面酱,包括如下组分及其重量百分比:鲜红辣椒75-85%、蒜瓣1-2%、老姜1-2%、食盐6-10%、芝麻0.5-1.5%、黄瓜1-3%、魔芋粉1-3%、L-左旋肉碱0.02-0.05%、木糖醇1-3%、鱼油1.5-2%、茶叶提取物0.3-0.8%、当归提取物0.2-0.5%、荷叶0.5-1.5%、决明子0.02-0.06%、山楂0.4-0.8%、丹参0.01-0.02%、车前子0.01-0.02%、白术0.01-0.02%、绞股蓝0.02-0.05%、茯苓0.02-0.04%、枸杞0.1-0.5%、香菇0.1-0.2%、黑豆0.3-0.8%、紫苏叶0.03-0.06%、迭迭香0.01-0.03%、牛蒡0.2-0.7%、食品添加剂0.01-0.1%,本发明所述的蒜蓉辣椒面酱,将减肥成分与辣椒酱合理结合,采用科学的制备方法,制造出的蒜蓉辣椒面酱减肥效果显著,不腹泻,无任何副作用,安全可靠。
Description
技术领域
本发明属于功能性调味品技术领域,具体涉及一种蒜蓉辣椒面酱。
背景技术
随着人们的生活水平不断提高, 由于营养过剩引起的肥胖已经成为人们关注的一个重要问题,肥胖形成的直接原因是长期摄入热能过多,而运动消耗不足,造成脂肪过多的积累,肥胖不但是一个严重的健康问题,还会带来心理上的伤害,而且会演变成糖尿病、高血压等,严重危害人们的身心健康,很多人靠运动减肥,健身效果很好,但减肥效果平平,而且难以长时间坚持,目前治疗肥胖的方法,有吃减肥药、节食、物理疗法,但均存在缺点;1、节食不利于身体的健康,且很难真正执行;2、物理疗法适应者有限,且有风险;3、吃减肥药是通过药物来抑制患者饮食的中枢神经,使之产生厌食感,见到了食物就会恶心、呕吐,从而减少进食,达到减肥的目的,但是吃得少,体内营养不足,对人体的伤害很大,而且此类药有可能上瘾,对肝、肾有巨大副作用;目前,市场上流通的减肥的产品,大多数采用以大黄、番泻叶为主要原料制成,通过“泻”这种方式减肥,往往造成用户严重腹泻、大量失水,身体内电解质平衡彻底破坏,身体极度虚弱,治标伤本,对人体健康伤害很大。
发明内容
为解决上述问题,本发明公开了一种蒜蓉辣椒面酱,将减肥成分与酱结合,服用方便,效果显著,不腹泻,无任何副作用,安全可靠。
为达到上述目的,本发明的技术方案如下:
一种蒜蓉辣椒面酱,其特征在于:包括如下组分及其重量百分比:鲜红辣椒75-85%、蒜瓣1-2%、老姜1-2%、食盐6-10%、芝麻0.5-1.5%、黄瓜1-3%、魔芋粉1-3%、L-左旋肉碱0.02-0.05%、木糖醇1-3%、鱼油1.5-2%、茶叶提取物0.3-0.8%、当归提取物0.2-0.5%、荷叶0.5-1.5%、决明子0.02-0.06%、山楂0.4-0.8%、丹参0.01-0.02%、车前子0.01-0.02%、白术0.01-0.02%、绞股蓝0.02-0.05%、茯苓0.02-0.04%、枸杞0.1-0.5%、香菇0.1-0.2%、黑豆0.3-0.8%、紫苏叶0.03-0.06%、迭迭香0.01-0.03%、牛蒡0.2-0.7%、食品添加剂0.01-0.1%。
作为本发明的一种改进,所述食品添加剂按照质量百分比由以下成分组成:谷氨酸钠8-20%、脱氢醋酸:10-35%、山梨酸钾:10-20%、维C:20-30%、正丁硫醇:15-25%。
一种蒜蓉辣椒面酱,具体制备方法,包括以下步骤:
(1)将荷叶、决明子、山楂、丹参、车前子、白术、绞股蓝、茯苓、枸杞、香菇、黑豆、紫苏叶,迭迭香、牛蒡用水洗净,充分晒干后,经粉碎,制成粉末,用20-40目筛网筛选,均匀混合后待用;
(2)将魔芋粉、L-左旋肉碱、木糖醇、茶叶提取物、当归提取物用12-20目筛网筛选,均匀混合后待用;
(3)将黄瓜切丁待用;
(4)使用新鲜,成熟度好,无虫蛀、病斑、腐烂的鲜红辣椒,在6-8%的盐水中浸泡10-20分钟驱虫,然后用清水洗涤3-5次,洗净泥沙杂质,剪去蒂把,晾干待用;
(5)将老姜洗净,搓去姜皮,切成薄片,与步骤(4)的鲜红辣椒一起用粉碎机粉碎拌匀;
(6)将蒜瓣去皮洗净,切六成碎,
(7)将鱼油加热到150-200℃,将步骤(5)和(6)得到的混合物和食盐放入油中,文火加热15-20分钟;
(8)将步骤(7)得到的混合物装入密封容器中,加压,压力1-3kPa,加压时间为0.5-2小时;
(9)冷却后打开密封容器,加入以及步骤(1)和(2)的混合物以及芝麻、黄瓜、食品添加剂,搅拌均匀后,分别注入玻璃瓶中;
(10)将玻璃瓶放入排气箱内加热排气,加热到55-60℃,自然冷却到25-30℃保温2-3小时,加盖抽气封口,真空度为2-4kPa;
(11)将玻璃瓶采用红外线灭菌10-15分钟,冷却后送入20-25℃恒温箱内观察3-5昼夜,检查无问题后进行成品包装。
本发明的有益效果是:
本发明所述的一种蒜蓉辣椒面酱,将减肥成分与辣椒酱合理结合,采用科学的制备方法,制造出的蒜蓉辣椒面酱减肥效果显著,不腹泻,无任何副作用,安全可靠。
本发明以鲜红辣椒为主料,鲜红辣椒里含有大量辣椒碱,只须吃上一两勺,它的刺激口味能够导致食欲大减,同时辣椒碱还能够刺激体内生热系统,加快新陈代谢,提升机体运行效率,燃烧脂肪,更快地消耗热量,再配上合理数量的茶叶提取物、当归提取物,可以经由许多作用活化蛋白质激酶及三酸甘油酯解脂酶,降血脂,减少脂肪细胞堆积,从而达到减肥功效。
本发明使用魔芋粉,具有很强的膨胀系数,可达30-50倍,人食后具有饱腹感,从而减少人体摄入食物的数量和能量,而且魔芋所含热量极低,所以无须刻意节食便能够控制体重,达到自然减肥的效果;L-左旋肉碱能够使肌肉细胞充分利用脂肪酸进行能量代谢,提高脂肪的消耗,快速减肥;由于肥胖患者很多人有三高症状和糖尿病,本发明使用木糖醇作为甜味剂,热量低,能促进肝糖元合成,供细胞以营养和能量,不会引起血糖值上升,保护和修复肝脏。
本发明加入合理配方的荷叶、决明子、山楂、丹参、车前子、白术、绞股蓝、茯苓、枸杞、香菇、黑豆、紫苏叶,迭迭香、牛蒡能有效辅助分解体内的脂肪,并且快速排出体外,还能够对减肥过程中引起的部分身体器官的损伤起到修复、调理作用,使肥胖患者在减肥过程中不会引起其他疾病,可降低血清总胆固醇及三酰甘油含量,还能够起到美容,紧绷皮肤的作用。
本发明在制备过程的步骤(8)内,增加加压工序,制造出的蒜蓉辣椒面酱亚硝胺、亚硝酰胺的含量比正常制作减少60-70%,降低致癌物质含量,其含量已经降为安全值,对身体无害;本发明在制备过程的步骤(10)内,辣椒酱先密封加热到55-60℃,自然冷却到25-30℃保温2-3小时,会使辣椒酱里的辣椒碱的析出量增加,提高减肥效果。
本发明所述的茶叶提取物,红茶效果好一些,最好是乌龙茶,茶碱及咖啡因含有量高,更好的起到减肥的效果。
在本发明制备方法中,加入食品添加剂,能够提供磷、钙等矿物质营养,增强人体免疫力,减少疾病发生,并且能够防止辣椒面酱腐烂,变质,变色。
具体实施方式
下面结合具体实施方式,进一步阐明本发明,应理解下述具体实施方式仅用于说明本发明而不用于限制本发明的范围。
实施例1
一种蒜蓉辣椒面酱,包括如下组分及其重量百分比:鲜红辣椒76%、蒜瓣2%、老姜1%、食盐10%、芝麻0.6%、黄瓜3%、魔芋粉1%、L-左旋肉碱0.05%、木糖醇1%、鱼油2%、龙井提取物0.3%、当归提取物0.5%、荷叶0.6%、决明子0.06%、山楂0.4%、丹参0.02%、车前子0.01%、白术0.02%、绞股蓝0.02%、茯苓0.04%、枸杞0.1%、香菇0.2%、黑豆0.3%、紫苏叶0.06%、迭迭香0.01%、牛蒡0.7%、食品添加剂0.01%,所述食品添加剂按照质量百分比由以下成分组成:谷氨酸钠15%、脱氢醋酸:25%、山梨酸钾:15%、维C:25%、正丁硫醇:20%。
其具体制备方法,包括以下步骤:
(1)将荷叶、决明子、山楂、丹参、车前子、白术、绞股蓝、茯苓、枸杞、香菇、黑豆、紫苏叶,迭迭香、牛蒡用水洗净,充分晒干后,经粉碎,制成粉末,用30目筛网筛选,均匀混合后待用;
(2)将魔芋粉、L-左旋肉碱、木糖醇、龙井提取物、当归提取物用16目筛网筛选,均匀混合后待用;
(3)将黄瓜切丁待用;
(4)使用新鲜,成熟度好,无虫蛀、病斑、腐烂的鲜红辣椒,在7%的盐水中浸泡15分钟驱虫,然后用清水洗涤4次,洗净泥沙杂质,剪去蒂把,晾干待用;
(5)将老姜洗净,搓去姜皮,切成薄片,与步骤(4)的鲜红辣椒一起用粉碎机粉碎拌匀;
(6)将蒜瓣去皮洗净,切六成碎,
(7)将鱼油加热到180℃,将步骤(5)和(6)得到的混合物和食盐放入油中,文火加热18分钟;
(8)将步骤(7)得到的混合物装入密封容器中,加压,压力2kPa,加压时间为1小时;
(9)冷却后打开密封容器,加入以及步骤(1)和(2)的混合物以及芝麻、黄瓜、食品添加剂,搅拌均匀后,分别注入玻璃瓶中;
(10)将玻璃瓶放入排气箱内加热排气,加热到58℃,自然冷却到28℃保温2小时,加盖抽气封口,真空度为3kPa;
(11)将玻璃瓶采用红外线灭菌13分钟,冷却后送入22℃恒温箱内观察4昼夜,检查无问题后进行成品包装。
实施例2
一种蒜蓉辣椒面酱,包括如下组分及其重量百分比:鲜红辣椒78%、蒜瓣1%、老姜2%、食盐6%、芝麻0.5%、黄瓜1%、魔芋粉2%、L-左旋肉碱0.02%、木糖醇3%、鱼油1.5%、金骏眉提取物0.7%、当归提取物0.2%、荷叶1.4%、决明子0.02%、山楂0.8%、丹参0.01%、车前子0.02%、白术0.02%、绞股蓝0.03%、茯苓0.02%、枸杞0.5%、香菇0.1%、黑豆0.8%、紫苏叶0.03%、迭迭香0.03%、牛蒡0.2%、食品添加剂0.1%,所述食品添加剂按照质量百分比由以下成分组成:谷氨酸钠10%、脱氢醋酸:35%、山梨酸钾:10%、维C:30%、正丁硫醇:15%。
其具体制备方法,包括以下步骤:
(1)将荷叶、决明子、山楂、丹参、车前子、白术、绞股蓝、茯苓、枸杞、香菇、黑豆、紫苏叶,迭迭香、牛蒡用水洗净,充分晒干后,经粉碎,制成粉末,用20目筛网筛选,均匀混合后待用;
(2)将魔芋粉、L-左旋肉碱、木糖醇、金骏眉提取物、当归提取物用20目筛网筛选,均匀混合后待用;
(3)将黄瓜切丁待用;
(4)使用新鲜,成熟度好,无虫蛀、病斑、腐烂的鲜红辣椒,在6%的盐水中浸泡20分钟驱虫,然后用清水洗涤3次,洗净泥沙杂质,剪去蒂把,晾干待用;
(5)将老姜洗净,搓去姜皮,切成薄片,与步骤(4)的鲜红辣椒一起用粉碎机粉碎拌匀;
(6)将蒜瓣去皮洗净,切六成碎,
(7)将鱼油加热到200℃,将步骤(5)和(6)得到的混合物和食盐放入油中,文火加热15分钟;
(8)将步骤(7)得到的混合物装入密封容器中,加压,压力3kPa,加压时间为0.5小时;
(9)冷却后打开密封容器,加入以及步骤(1)和(2)的混合物以及芝麻、黄瓜、食品添加剂,搅拌均匀后,分别注入玻璃瓶中;
(10)将玻璃瓶放入排气箱内加热排气,加热到60℃,自然冷却到25℃保温3小时,加盖抽气封口,真空度为2kPa;
(11)将玻璃瓶采用红外线灭菌15分钟,冷却后送入20℃恒温箱内观察5昼夜,检查无问题后进行成品包装。
实施例3
一种蒜蓉辣椒面酱,包括如下组分及其重量百分比:鲜红辣椒79%、蒜瓣1.5%、老姜1.5%、食盐7%、芝麻1%、黄瓜1.5%、魔芋粉1.5%、L-左旋肉碱0.04%、木糖醇2%、鱼油1%、乌龙茶提取物0.4%、当归提取物0.4%、荷叶1%、决明子0.04%、山楂0.6%、丹参0.01%、车前子0.02%、白术0.01%、绞股蓝0.04%、茯苓0.03%、枸杞0.3%、香菇0.2%、黑豆0.5%、紫苏叶0.04%、迭迭香0.02%、牛蒡0.3%、食品添加剂0.05%,所述食品添加剂按照质量百分比由以下成分组成:谷氨酸钠20%、脱氢醋酸:10%、山梨酸钾:20%、维C:30%、正丁硫醇:20%。
其具体制备方法,包括以下步骤:
(1)将荷叶、决明子、山楂、丹参、车前子、白术、绞股蓝、茯苓、枸杞、香菇、黑豆、紫苏叶,迭迭香、牛蒡用水洗净,充分晒干后,经粉碎,制成粉末,用40目筛网筛选,均匀混合后待用;
(2)将魔芋粉、L-左旋肉碱、木糖醇、乌龙茶提取物、当归提取物用12目筛网筛选,均匀混合后待用;
(3)将黄瓜切丁待用;
(4)使用新鲜,成熟度好,无虫蛀、病斑、腐烂的鲜红辣椒,在8%的盐水中浸泡10分钟驱虫,然后用清水洗涤5次,洗净泥沙杂质,剪去蒂把,晾干待用;
(5)将老姜洗净,搓去姜皮,切成薄片,与步骤(4)的鲜红辣椒一起用粉碎机粉碎拌匀;
(6)将蒜瓣去皮洗净,切六成碎,
(7)将鱼油加热到150℃,将步骤(5)和(6)得到的混合物和食盐放入油中,文火加热20分钟;
(8)将步骤(7)得到的混合物装入密封容器中,加压,压力1kPa,加压时间为2小时;
(9)冷却后打开密封容器,加入以及步骤(1)和(2)的混合物以及芝麻、黄瓜、食品添加剂,搅拌均匀后,分别注入玻璃瓶中;
(10)将玻璃瓶放入排气箱内加热排气,加热到55℃,自然冷却到30℃保温2小时,加盖抽气封口,真空度为4kPa;
(11)将玻璃瓶采用红外线灭菌10分钟,冷却后送入25℃恒温箱内观察3昼夜,检查无问题后进行成品包装。
效果实验:
(1)动物试验:选用18只体重为7-10kg的雄性大白兔,随机分成3组,分别为肥胖1组、肥胖2组、肥胖3组,分别按照实施例1、2、3的辣酱喂养,连续喂养30天,每日供给辣酱3次,其他饮食饮水自由。
实验期间随时观察兔子的饮食情况、活动状态及粪便干稀程度,每只兔子每天平均饮水量要比以往多20mL左右,无厌食情况发生,饭量减少1/3,除了肥胖1组出现1例腹泻,其他无腹泻现象,但尿量、尿次增加。
表1 大白兔体重和肥胖指数结果
血脂测定
实验结束时,各组大白兔禁食24小时,抽血,分离血清,采用酶联试剂比色法测定血清总胆固醇(TC)及甘油三酯(TG)的含量,实验结果如表2所示。
表2 大白兔血清总胆固醇(TC)及甘油三酯(TG)的测定结果
脂肪指数和脂肪细胞数目、大小的测定
解剖取血后的大白兔,剥离其生殖器及肾周围的脂肪,称脂肪重量,计算出大白兔的脂肪指数,从剥离出的脂肪中取一小块脂肪组织,用10%甲醛固定、切片,在400倍显微镜下计数全视野中的脂肪细胞个数,用测微器测量脂肪细胞大小,实验结果如表3所示。
表3 大鼠脂肪指数、脂肪细胞数目和大小的结果
(2)临床实验:
受试者为南京市的肥胖志愿者,共30例,分为三组,每组10人,三组的饮食按照实施例1、2、3发放,实验周期40天,每顿供给辣酱,其他饮食饮水自由,不允许吃零食,检测体重、体内脂肪总量,体内脂肪百分率的变化情况,实验开始和结束时各测一次,停药半年后再次检测,结果见表4和表5。
表4 体重、体内脂肪总量,体内脂肪百分率的检测结果
表5生化指标检测结果
实验表明,本发明所述的一种蒜蓉辣椒面酱,安全可靠,效果显著,无任何副作用,不需要通过泻的方式减肥,对人体无伤害。
本发明方案所公开的技术手段不仅限于上述实施方式所公开的技术手段,还包括由以上技术特征任意组合所组成的技术方案。
Claims (3)
1.一种蒜蓉辣椒面酱,其特征在于:包括如下组分及其重量百分比:鲜红辣椒75-85%、蒜瓣1-2%、老姜1-2%、食盐6-10%、芝麻0.5-1.5%、黄瓜1-3%、魔芋粉1-3%、L-左旋肉碱0.02-0.05%、木糖醇1-3%、鱼油1.5-2%、茶叶提取物0.3-0.8%、当归提取物0.2-0.5%、荷叶0.5-1.5%、决明子0.02-0.06%、山楂0.4-0.8%、丹参0.01-0.02%、车前子0.01-0.02%、白术0.01-0.02%、绞股蓝0.02-0.05%、茯苓0.02-0.04%、枸杞0.1-0.5%、香菇0.1-0.2%、黑豆0.3-0.8%、紫苏叶0.03-0.06%、迭迭香0.01-0.03%、牛蒡0.2-0.7%、食品添加剂0.01-0.1%。
2.根据权利要求1所述的一种蒜蓉辣椒面酱,其特征在于:所述食品添加剂按照质量百分比由以下成分组成:谷氨酸钠8-20%、脱氢醋酸:10-35%、山梨酸钾:10-20%、维C:20-30%、正丁硫醇:15-25%。
3.一种蒜蓉辣椒面酱的具体制备方法,其特征在于:包括以下步骤:
(1)将荷叶、决明子、山楂、丹参、车前子、白术、绞股蓝、茯苓、枸杞、香菇、黑豆、紫苏叶,迭迭香、牛蒡用水洗净,充分晒干后,经粉碎,制成粉末,用20-40目筛网筛选,均匀混合后待用;
(2)将魔芋粉、L-左旋肉碱、木糖醇、茶叶提取物、当归提取物用12-20目筛网筛选,均匀混合后待用;
(3)将黄瓜切丁待用;
(4)使用新鲜,成熟度好,无虫蛀、病斑、腐烂的鲜红辣椒,在6-8%的盐水中浸泡10-20分钟驱虫,然后用清水洗涤3-5次,洗净泥沙杂质,剪去蒂把,晾干待用;
(5)将老姜洗净,搓去姜皮,切成薄片,与步骤(4)的鲜红辣椒一起用粉碎机粉碎拌匀;
(6)将蒜瓣去皮洗净,切六成碎,
(7)将鱼油加热到150-200℃,将步骤(5)和(6)得到的混合物和食盐放入油中,文火加热15-20分钟;
(8)将步骤(7)得到的混合物装入密封容器中,加压,压力1-3kPa,加压时间为0.5-2小时;
(9)冷却后打开密封容器,加入以及步骤(1)和(2)的混合物以及芝麻、黄瓜、食品添加剂,搅拌均匀后,分别注入玻璃瓶中;
(10)将玻璃瓶放入排气箱内加热排气,加热到55-60℃,自然冷却到25-30℃保温2-3小时,加盖抽气封口,真空度为2-4kPa;
(11)将玻璃瓶采用红外线灭菌10-15分钟,冷却后送入20-25℃恒温箱内观察3-5昼夜,检查无问题后进行成品包装。
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