CN104939033A - 一种降脂甜面酱及其制备方法 - Google Patents
一种降脂甜面酱及其制备方法 Download PDFInfo
- Publication number
- CN104939033A CN104939033A CN201510271184.XA CN201510271184A CN104939033A CN 104939033 A CN104939033 A CN 104939033A CN 201510271184 A CN201510271184 A CN 201510271184A CN 104939033 A CN104939033 A CN 104939033A
- Authority
- CN
- China
- Prior art keywords
- parts
- lipid
- soybean paste
- lowering
- gained
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 title abstract 7
- 235000010469 Glycine max Nutrition 0.000 title abstract 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229940109850 royal jelly Drugs 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 15
- 239000002893 slag Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种降脂甜面酱及其制备方法,其特征在于由下列重量份的原料制成:方便面碎渣400-420、茶渣30-40、萝卜30-32、西兰花10-11、蜂王浆2-3、玉米须4-5、桑叶1-2、决明子2-3、川芎4-5、盐150-160、米曲霉1.2-1.4。本发明采用方便面碎渣作为原料发酵制甜面酱可有效节约成本,且制出的甜面酱具有浓郁的酱香味,色泽好,无苦涩口感及其他异味,口感细腻,添加的茶渣中所含的茶渣蛋白具有良好的吸油性,可减少方便面碎渣的油脂含量,使得本发明更加健康,同时本发明含有多种中草药成分,具有降脂的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种降脂甜面酱及其制备方法。
背景技术
甜面酱是以面粉为主要原料,经制曲和保温发酵制成的一种酱状调味品,由于甜面酱经过发酵等加工过程,形成了独特的风味和营养价值,是受人们喜爱的调味佳品,同时也是方便面中酱料的主要成分。方便面是我国重要的方便食品,近年来,我国的方便面的产量与销售额持续上涨,但在方便面加工中会产生大量的碎渣,造成很大的浪费。针对这种情况,采用方便面碎渣作为原料经过一系列加工制成甜面酱,既能作为方便面酱料的主要原料,又能对生产中的下脚料进行利用,具有重要的价值。
发明内容
本发明的目的是提供一种降脂甜面酱及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种降脂甜面酱 ,其特征在于由以下重量份的原料制成:
方便面碎渣400-420、茶渣30-40、萝卜30-32、西兰花10-11、蜂王浆2-3、玉米须4-5、桑叶1-2、决明子2-3、川芎4-5、盐150-160、米曲霉1.2-1.4。
所述的降脂甜面酱 的制备方法,其特征在于包括以下步骤:
(1)将玉米须、桑叶、决明子、川芎加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将茶渣装入纱布袋,与方便面碎渣混合,加0.8倍的水,气蒸10分钟后出料,将装有茶渣的纱布袋去除;
(3)待步骤(2)所得物料的温度降至40℃时,加入米曲霉拌匀,所得曲料送入曲料池,控制温度为30℃,相对湿度为84.9%,培养12-14小时,当曲料发白结块时进行翻曲,待曲料全部变白并有黄色孢子时出曲,所得曲料送入保温发酵池;
(4)将盐加5倍的水充分搅拌后将所得盐水加热至60-65℃,冷却并澄清,加入到曲料中,控制温度为45℃,每天搅拌一次,待物料呈稀醪状时出料;
(5)将萝卜、西兰花榨汁,然后与步骤(1)、(4)所得物料及剩余物料混合,研磨匀质,继续发酵7天后进行晒制,即得。
本发明的有益效果为:
本发明采用方便面碎渣作为原料发酵制甜面酱可有效节约成本,且制出的甜面酱具有浓郁的酱香味,色泽好,无苦涩口感及其他异味,口感细腻,添加的茶渣中所含的茶渣蛋白具有良好的吸油性,可减少方便面碎渣的油脂含量,使得本发明更加健康,同时本发明含有多种中草药成分,具有降脂的功效。
具体实施方式
一种降脂甜面酱,其特征在于由以下重量份(公斤)的原料制成:
方便面碎渣400、茶渣30、萝卜30、西兰花10、蜂王浆2、玉米须4、桑叶1、决明子2、川芎4、盐150、米曲霉1.2。
所述的降脂甜面酱 的制备方法,包括以下步骤:
(1)将玉米须、桑叶、决明子、川芎加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将茶渣装入纱布袋,与方便面碎渣混合,加0.8倍的水,气蒸10分钟后出料,将装有茶渣的纱布袋去除;
(3)待步骤(2)所得物料的温度降至40℃时,加入米曲霉拌匀,所得曲料送入曲料池,控制温度为30℃,相对湿度为84.9%,培养12-14小时,当曲料发白结块时进行翻曲,待曲料全部变白并有黄色孢子时出曲,所得曲料送入保温发酵池;
(4)将盐加5倍的水充分搅拌后将所得盐水加热至60-65℃,冷却并澄清,加入到曲料中,控制温度为45℃,每天搅拌一次,待物料呈稀醪状时出料;
(5)将萝卜、西兰花榨汁,然后与步骤(1)、(4)所得物料及剩余物料混合,研磨匀质,继续发酵7天后进行晒制,即得。
Claims (2)
1.一种降脂甜面酱,其特征在于由以下重量份的原料制成:
方便面碎渣400-420、茶渣30-40、萝卜30-32、西兰花10-11、蜂王浆2-3、玉米须4-5、桑叶1-2、决明子2-3、川芎4-5、盐150-160、米曲霉1.2-1.4。
2.根据权利要求1所述的降脂甜面酱 的制备方法,其特征在于包括以下步骤:
(1)将玉米须、桑叶、决明子、川芎加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将茶渣装入纱布袋,与方便面碎渣混合,加0.8倍的水,气蒸10分钟后出料,将装有茶渣的纱布袋去除;
(3)待步骤(2)所得物料的温度降至40℃时,加入米曲霉拌匀,所得曲料送入曲料池,控制温度为30℃,相对湿度为84.9%,培养12-14小时,当曲料发白结块时进行翻曲,待曲料全部变白并有黄色孢子时出曲,所得曲料送入保温发酵池;
(4)将盐加5倍的水充分搅拌后将所得盐水加热至60-65℃,冷却并澄清,加入到曲料中,控制温度为45℃,每天搅拌一次,待物料呈稀醪状时出料;
(5)将萝卜、西兰花榨汁,然后与步骤(1)、(4)所得物料及剩余物料混合,研磨匀质,继续发酵7天后进行晒制,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510271184.XA CN104939033A (zh) | 2015-05-26 | 2015-05-26 | 一种降脂甜面酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510271184.XA CN104939033A (zh) | 2015-05-26 | 2015-05-26 | 一种降脂甜面酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104939033A true CN104939033A (zh) | 2015-09-30 |
Family
ID=54154555
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510271184.XA Pending CN104939033A (zh) | 2015-05-26 | 2015-05-26 | 一种降脂甜面酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104939033A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102907604A (zh) * | 2012-11-09 | 2013-02-06 | 刘东元 | 一种降糖、降压、减肥、通便养颜、抗疲劳保健品及其生产工艺 |
CN102949481A (zh) * | 2011-11-07 | 2013-03-06 | 沈阳创达技术交易市场有限公司 | 一种降压降脂保健茶 |
-
2015
- 2015-05-26 CN CN201510271184.XA patent/CN104939033A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102949481A (zh) * | 2011-11-07 | 2013-03-06 | 沈阳创达技术交易市场有限公司 | 一种降压降脂保健茶 |
CN102907604A (zh) * | 2012-11-09 | 2013-02-06 | 刘东元 | 一种降糖、降压、减肥、通便养颜、抗疲劳保健品及其生产工艺 |
Non-Patent Citations (2)
Title |
---|
傅志民等: "废弃茶渣综合再利用研究进展", 《中国茶叶加工》 * |
吴红艳等: "方便面碎渣酿制甜面酱的工艺研究", 《中国酿造》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103461439A (zh) | 一种健胃消食紫薯饼干及其生产方法 | |
CN105360500A (zh) | 一种安神益智养生茶及其制备方法 | |
CN107095273A (zh) | 一种香辣味油橄榄果渣复合调味酱及其制备方法 | |
CN103404829B (zh) | 一种贺兰山珍火锅底料及其制备方法 | |
CN103948008A (zh) | 一种香辣牛肉酱及其制备方法 | |
CN104757469A (zh) | 一种莲藕膨化食品的制作方法 | |
CN104921072A (zh) | 一种补钙甜面酱及其制备方法 | |
CN102132804A (zh) | 一种魔芋食品及其生产方法 | |
CN103652571A (zh) | 一种果馅汤圆及其制备方法 | |
CN104921064A (zh) | 一种减肥甜面酱及其制备方法 | |
CN104939030A (zh) | 一种提神甜面酱及其制备方法 | |
CN104921069A (zh) | 一种养颜甜面酱及其制备方法 | |
CN104939029A (zh) | 一种羊肉甜面酱及其制备方法 | |
CN104939031A (zh) | 一种抗衰老甜面酱及其制备方法 | |
CN104921068A (zh) | 一种孜然菌味甜面酱及其制备方法 | |
CN104939032A (zh) | 一种山野菜甜面酱及其制备方法 | |
CN104939033A (zh) | 一种降脂甜面酱及其制备方法 | |
CN104921066A (zh) | 一种润肺甜面酱及其制备方法 | |
CN104921061A (zh) | 一种鱼籽甜面酱及其制备方法 | |
CN104921067A (zh) | 一种蛋黄甜面酱及其制备方法 | |
CN104921065A (zh) | 一种坚果甜面酱及其制备方法 | |
CN104921071A (zh) | 一种安神甜面酱及其制备方法 | |
CN104939034A (zh) | 一种蚕豆瓜皮甜面酱及其制备方法 | |
KR101741593B1 (ko) | 고구마청국장 제조방법 | |
CN104982897A (zh) | 一种杂粮甜面酱及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |