CN104939036A - 一种荞麦辣椒酱及其制备方法 - Google Patents
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 title claims abstract 13
- 240000008620 Fagopyrum esculentum Species 0.000 title claims abstract 8
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 241001646834 Mesona Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000003026 cod liver oil Substances 0.000 claims abstract description 4
- 235000012716 cod liver oil Nutrition 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 240000000559 Albizia odoratissima Species 0.000 abstract 1
- 235000011438 Albizia odoratissima Nutrition 0.000 abstract 1
- 241001080798 Polygala tenuifolia Species 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 230000007794 irritation Effects 0.000 abstract 1
- 235000019608 salt taste sensations Nutrition 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 9
- 235000002566 Capsicum Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
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- 230000000638 stimulation Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
一种荞麦辣椒酱及其制备方法,其特征在于由下列重量份的原料制成:干红辣椒200-210、荞麦粉20-21、杏仁15-16、蟹黄4-5、鱼肝油0.3-0.4、酸枣仁3-4、远志2-3、合欢花1-2、西洋参2-3、凉粉草10-11、奶粉35-40、植物乳杆菌10-11、食盐30-35、蔗糖25-30、CaCl20.4-0.5。本发明用干红辣椒作原料可减少浓缩的工艺过程,用于发酵辣椒酱的植物乳杆菌耐酸、耐盐,发酵出的辣椒酱品质高,添加的CaCl2、食盐、蔗糖的量适中,使本发明中的辣椒硬度适中,口感好,盐味、色泽好,发酵后期加入的奶粉经发酵形成凝胶包覆在辣椒表面,减少对胃黏膜的刺激,而凉粉草可以避免上火,此外本发明还可养心。
Description
技术领域
本发明属于食品加工技术领域,涉及一种酱,尤其涉及一种荞麦辣椒酱及其制备方法。
背景技术
随着我国经济的发展和人民生活水平的提高,人民大衣调味品的营养和保健功能有了进一步的认识,对调味品的需求逐步增大。辣椒酱作为辛辣味的主要调味剂,是食品烹饪中不可少的调味品。发酵辣椒酱既营养又别具风味,但目前我国发酵辣椒酱的生产多采用传统的自然发酵,发酵速度慢,且每一批产品品质很难达到一致,难以满足工业化大生产的需要,而以乳酸菌纯种发酵的辣椒酱可缩短发酵周期,保证稳定安全的产品品质,具有重要的意义。
发明内容
本发明的目的是提供一种荞麦辣椒酱及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种荞麦辣椒酱,其特征在于由下列重量份的原料制成:
干红辣椒200-210、荞麦粉20-21、杏仁15-16、蟹黄4-5、鱼肝油0.3-0.4、酸枣仁3-4、远志2-3、合欢花1-2、西洋参2-3、凉粉草10-11、奶粉35-40、植物乳杆菌10-11、食盐30-35、蔗糖25-30、CaCl20.4-0.5。
所述的荞麦辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将酸枣仁、远志、合欢花、西洋参、凉粉草加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;
(2)将干红辣椒破碎,加入2-2.5倍的清水,然后加入食盐、蔗糖、CaCl2,充分搅拌均匀,在100℃下灭菌15分钟后装入坛中,接入植物乳杆菌,在37℃下发酵8天,然后加入奶粉拌匀,继续发酵8-10小时;
(3)将杏仁加一倍的水磨浆,所得浆液与蟹黄混合拌匀,小火熬膏,烘干后研成粉末;
(4)将步骤(1)、(2)、(3)所得物料与剩余物料混合拌匀,然后进行灌装,在85℃下灭菌20分钟,即得。
本发明的有益效果为:
本发明采用含水量低的干红辣椒作为原料,减少了浓缩的工艺过程,降低了生产成本,且本发明选用发酵辣椒酱的乳酸菌植物乳杆菌耐酸、耐盐,使发酵出的辣椒酱品质高,且本发明添加的CaCl2、食盐、蔗糖的量适中,使本发明中的辣椒硬度适中,口感好,且盐味、色泽好,同时,本发明在发酵后期加入了奶粉,经发酵形成凝胶包覆在辣椒表面,可减少对胃黏膜的刺激,而添加的凉粉草可以避免上火,此外,本发明还含有多种中药成分,具有养心的功效。
具体实施方式
一种荞麦辣椒酱,其特征在于由下列重量份(公斤)的原料制成:
干红辣椒200、荞麦粉20、杏仁15、蟹黄4、鱼肝油0.3、酸枣仁3、远志2、合欢花1、西洋参2、凉粉草10、奶粉35、植物乳杆菌10、食盐30、蔗糖25、CaCl20.4。
所述的荞麦辣椒酱的制备方法,包括以下步骤:
(1)将酸枣仁、远志、合欢花、西洋参、凉粉草加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;
(2)将干红辣椒破碎,加入2-2.5倍的清水,然后加入食盐、蔗糖、CaCl2,充分搅拌均匀,在100℃下灭菌15分钟后装入坛中,接入植物乳杆菌,在37℃下发酵8天,然后加入奶粉拌匀,继续发酵8-10小时;
(3)将杏仁加一倍的水磨浆,所得浆液与蟹黄混合拌匀,小火熬膏,烘干后研成粉末;
(4)将步骤(1)、(2)、(3)所得物料与剩余物料混合拌匀,然后进行灌装,在85℃下灭菌20分钟,即得。
Claims (2)
1.一种荞麦辣椒酱,其特征在于由下列重量份的原料制成:
干红辣椒200-210、荞麦粉20-21、杏仁15-16、蟹黄4-5、鱼肝油0.3-0.4、酸枣仁3-4、远志2-3、合欢花1-2、西洋参2-3、凉粉草10-11、奶粉35-40、植物乳杆菌10-11、食盐30-35、蔗糖25-30、CaCl20.4-0.5。
2.根据权利要求1所述的荞麦辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将酸枣仁、远志、合欢花、西洋参、凉粉草加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;
(2)将干红辣椒破碎,加入2-2.5倍的清水,然后加入食盐、蔗糖、CaCl2,充分搅拌均匀,在100℃下灭菌15分钟后装入坛中,接入植物乳杆菌,在37℃下发酵8天,然后加入奶粉拌匀,继续发酵8-10小时;
(3)将杏仁加一倍的水磨浆,所得浆液与蟹黄混合拌匀,小火熬膏,烘干后研成粉末;
(4)将步骤(1)、(2)、(3)所得物料与剩余物料混合拌匀,然后进行灌装,在85℃下灭菌20分钟,即得。
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CN105661477A (zh) * | 2016-03-01 | 2016-06-15 | 蒙庆 | 一种保健荞麦酱的制备方法 |
Citations (3)
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CN101346462A (zh) * | 2005-12-27 | 2009-01-14 | Cj第一制糖株式会社 | 包含发酵的韩国辣椒酱或者酱油的培养基和γ-氨基丁酸的制备方法 |
CN103494176A (zh) * | 2013-10-23 | 2014-01-08 | 黄龙干 | 一种保健性辣椒酱及其制备方法 |
CN103919112A (zh) * | 2014-03-20 | 2014-07-16 | 芜湖晋诚农业科技有限公司 | 一种柠檬草香辣酱及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN101346462A (zh) * | 2005-12-27 | 2009-01-14 | Cj第一制糖株式会社 | 包含发酵的韩国辣椒酱或者酱油的培养基和γ-氨基丁酸的制备方法 |
CN103494176A (zh) * | 2013-10-23 | 2014-01-08 | 黄龙干 | 一种保健性辣椒酱及其制备方法 |
CN103919112A (zh) * | 2014-03-20 | 2014-07-16 | 芜湖晋诚农业科技有限公司 | 一种柠檬草香辣酱及其制备方法 |
Non-Patent Citations (1)
Title |
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时永杰: "乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发", 《中国优秀硕士学位论文全文数据库(电子期刊)工程科技Ⅰ辑》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105661477A (zh) * | 2016-03-01 | 2016-06-15 | 蒙庆 | 一种保健荞麦酱的制备方法 |
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