CN105231388A - 一种开胃保健香椿糜调味品及其加工方法 - Google Patents
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Abstract
本发明涉及一种开胃保健香椿糜调味品,由以下重量份数的原料制成:初秋香椿叶100份、苹果酸2-4份、食盐7-10份、干辣椒3-5分、生姜9-15份、麻油5-8份、谷氨酸钠3-5份、泡椒水20-30份、山梨酸钾1-2份,经过研磨特殊工艺加工成的糊状调味品。入秋的香椿叶老练,香椿素含量高,加之添加了苹果酸、辣椒、生姜等开胃生鲜成分,所以制成的香椿糜椿香浓厚,酸辣开胃,是一种极好的特色调味品。
Description
技术领域
本发明属于食品领域,具体涉及一种开胃保健香椿糜调味品及其加工方法。
背景技术
中国人食用香椿久已成习,汉代就遍布大江南北。椿芽营养丰富,并具有食疗作用,主治外感风寒、风湿痹痛、胃痛、痢疾等。香椿中含维生素E和性激素物质,具有抗衰老和补阳滋阴作用,对不孕不育症有一定疗效,故有“助孕素”的美称。香椿是时令名品,含香椿素等挥发性芳香族有机物,可健脾开胃,增加食欲。香椿的挥发气味能透过蛔虫的表皮,使蛔虫不能附着在肠壁上而被排出体外,可用治蛔虫病。香椿含有丰富的维生素C、胡萝卜素等,有助于增强机体免疫功能,并有润滑肌肤的作用,是保健美容的良好食品。
现在香椿食用时,都是食用新鲜的香椿,新鲜香椿的产量较少,在清明节过后的产量香椿叶产量虽然较大,但香椿叶往往较老,口感下降,而且研究表明,香椿发芽初期的硝酸盐含量较低,随着香椿芽的不断长大,其中亚硝酸盐的含量也在上升。到四月中旬之后,大部分地区香椿芽中的亚硝酸盐含量都超过了世界卫生组织和联合国粮农组织的标准。因此,至入秋后,香椿叶不仅口感较差,亚硝酸盐也会大大超标,制备及存放时容易产生大量的亚硝酸盐,达到380-960mg/kg,大大超出了腌制品中亚硝酸盐安全含量20mg/kg,严重影响人的健康。
发明内容
本发明的目的是提供一种开胃保健香椿糜调味品,使用较老的香椿叶进行制备,口感好,经过处理后亚硝酸盐含量低,保健价值高。
本发明通过以下技术方案实现:
一种开胃保健香椿糜调味品,由以下重量份数的原料制成:
初秋的香椿叶100份、苹果酸2-4份、食盐7-10份、干辣椒3-5分、生姜9-15份、麻油5-8份、谷氨酸钠3-5份、泡椒水20-30份、山梨酸钾1-2份。
所述初秋香椿叶为8-10月份的香椿叶。
所述泡椒水由如下重量份数的原料制成:辣椒20份、花椒3份、白醋5份、柠檬2.5份、红酒10份、丁香3份、荷叶2份、山楂叶1.2份、罗布麻叶0.8份、谷芽5份、佩兰0.4份、茵陈0.25份、瓜蒌子3份、小茴香0.8份、桂圆1.2份、青皮1.5份、水80份。
一种开胃保健香椿糜调味品的加工方法,包括以下步骤:
(1)、将初秋的香椿叶清洗干净,然后除去香椿叶上的叶脉,将干辣椒使用烘箱烘至微焦,将生姜切丁;
(2)、将上述步骤处理好的香椿叶使用质量分数为2%的食盐水浸泡处理15min,将香椿叶使用开水焯30-40s,然后捞出沥干表面的水分;便于研磨及有效成分浸出,
(3)、将上述步骤处理好的香椿叶按比例与苹果酸、麻油混合,然后与干辣椒、生姜、食盐共同研磨,研磨过程中慢慢加入泡椒水,得到香椿叶泥;
(4)、向上述步骤得到的香椿叶泥中加入山梨酸钾、谷氨酸钠搅拌均匀;
(5)、将上述步骤得到的物质灭菌后真空包装。
本发明的产品开袋补水稀释滴加麻油即可作鲜美调味品食用。
本发明方法中使用的食盐水所用食盐不计入本发明原料中。
本发明的有益效果:本发明提供的开胃保健香椿糜调味品使用初秋的香椿叶进行制备,在此时期香椿叶的产量大,原料易得,而且经过本发明进行合理的方法进行处理,可以防止在制备及储存过程中产生亚硝酸盐,提升食品的保健价值;初秋香椿叶中香椿芳香素与香椿油含量高,加之添加了苹果酸、辣椒、生姜等开胃生鲜成分,所以制成的香椿食品椿香浓厚,酸辣开胃,是一种极好的特色调味品。在香椿调味食品制备时,将香椿叶与麻油、苹果酸混合后研磨,使香椿叶表面被麻油包封,便于防止香椿中富含的芳香成分挥发流失,还可以避免加工、储存过程中亚硝酸钠生成,影响香椿的保健价值,而且经过复配后的香椿调味食品香气浓郁,可以长期保存。本发明的食品还具有调理脾胃的效果。
经验证,本发明的香椿调味食品不仅具有醇香的口感,而且对于慢性胃炎有很好的调理作用,长期食用,能增强人的免疫力。
具体实施方式
实施例1
一种开胃保健香椿糜调味品,由以下重量份数的原料制成:
初秋的香椿叶100份、苹果酸2.5份、食盐8份、干辣椒4.2分、生姜13份、麻油6份、谷氨酸钠4份、泡椒水22份、山梨酸钾1.8份。
所述初秋香椿叶为8-10月份的香椿叶。
所述泡椒水由如下重量份数的原料制成:辣椒20份、花椒3份、白醋5份、柠檬2.5份、红酒10份、丁香3份、荷叶2份、山楂叶1.2份、罗布麻叶0.8份、谷芽5份、佩兰0.4份、茵陈0.25份、瓜蒌子3份、小茴香0.8份、桂圆1.2份、青皮1.5份、水80份。本发明的泡椒水经过合理的复配,口感更好,具有良好的调理脾胃、养肝明目的效果,与香椿叶混合,还可以防止香椿叶中的亚硝酸盐超标。
一种开胃保健香椿糜调味品的加工方法,包括以下步骤:
(1)、将初秋的香椿叶清洗干净,然后除去香椿叶上的叶脉,将干辣椒使用烘箱烘至微焦,将生姜切丁;
(2)、将上述步骤处理好的香椿叶使用质量分数为2%的食盐水浸泡处理15min,将香椿叶使用开水焯30-40s,然后捞出沥干表面的水分;
(3)、将上述步骤处理好的香椿叶按比例与苹果酸、麻油混合,然后与干辣椒、生姜、食盐共同研磨,研磨过程中慢慢加入泡椒水,不仅可以提升口感,还有利于对香椿叶进行研磨,得到香椿叶泥;
(4)、向上述步骤得到的香椿叶泥中加入山梨酸钾、谷氨酸钠搅拌均匀;
(5)、将上述步骤得到的物质灭菌后真空包装。
实施例2
一种开胃保健香椿糜调味品,由以下重量份数的原料制成:
初秋的香椿叶100份、苹果酸3份、食盐8.6份、干辣椒4.5分、生姜12份、麻油8份、谷氨酸钠4.2份、泡椒水27份、山梨酸钾1份。
实施例3
一种开胃保健香椿糜调味品,由以下重量份数的原料制成:
初秋的香椿叶100份、苹果酸3.5份、食盐9份、干辣椒5分、生姜14份、麻油7.2份、谷氨酸钠3.6份、泡椒水27份、山梨酸钾1.5份。
经实验验证发现,使用本发明的配比制备的香椿调味品中亚硝酸盐含量低于国家安全规定的范围,使用本发明的山梨酸钾和方法进行处理,可以使食品保存1年以上且符合国家食品安全规定。
Claims (4)
1.一种开胃保健香椿糜调味品,其特征在于,由以下重量份数的原料制成:
初秋的香椿叶100份、苹果酸2-4份、食盐7-10份、干辣椒3-5分、生姜9-15份、麻油5-8份、谷氨酸钠3-5份、泡椒水20-30份、山梨酸钾1-2份。
2.根据权利要求1所述的一种开胃保健香椿糜调味品,其特征在于:所述初秋香椿叶为8-10月份的香椿叶。
3.根据权利要求1所述的一种开胃保健香椿糜调味品,其特征在于:所述泡椒水由如下重量份数的原料制成:辣椒20份、花椒3份、白醋5份、柠檬2.5份、红酒10份、丁香3份、荷叶2份、山楂叶1.2份、罗布麻叶0.8份、谷芽5份、佩兰0.4份、茵陈0.25份、瓜蒌子3份、小茴香0.8份、桂圆1.2份、青皮1.5份、水80份。
4.根据权利要求1、2或3所述的一种开胃保健香椿糜调味品的加工方法,其特征在于,包括以下步骤:
(1)、将初秋的香椿叶清洗干净,然后除去香椿叶上的叶脉,将干辣椒使用烘箱烘至微焦,将生姜切丁;
(2)、将上述步骤处理好的香椿叶使用质量分数为2%的食盐水浸泡处理15min,将香椿叶使用开水焯30-40s,然后捞出沥干表面的水分;
(3)、将上述步骤处理好的香椿叶按比例与苹果酸、麻油混合,然后与干辣椒、生姜、食盐共同研磨,研磨过程中慢慢加入泡椒水,得到香椿叶泥;
(4)、向上述步骤得到的香椿叶泥中加入山梨酸钾、谷氨酸钠搅拌均匀;
(5)、将上述步骤得到的物质灭菌后真空包装。
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CN106174376A (zh) * | 2016-06-30 | 2016-12-07 | 界首市赫赫发生物科技有限公司 | 一种开胃营养调味品 |
CN106307409A (zh) * | 2016-08-18 | 2017-01-11 | 界首市惠康生物技术研发中心 | 一种利用香椿老叶制备调味料的方法 |
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CN103598571A (zh) * | 2013-11-19 | 2014-02-26 | 界首市赫赫发食品有限公司 | 香椿叶泥酱制作方法 |
CN104305120A (zh) * | 2014-09-30 | 2015-01-28 | 大竹县馋香椿食品有限公司 | 香椿风味蘸料及其制备方法 |
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CN103598571A (zh) * | 2013-11-19 | 2014-02-26 | 界首市赫赫发食品有限公司 | 香椿叶泥酱制作方法 |
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CN106174376A (zh) * | 2016-06-30 | 2016-12-07 | 界首市赫赫发生物科技有限公司 | 一种开胃营养调味品 |
CN106307409A (zh) * | 2016-08-18 | 2017-01-11 | 界首市惠康生物技术研发中心 | 一种利用香椿老叶制备调味料的方法 |
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