CN105285880A - 一种改性生抽粘稠调味料及其制备方法 - Google Patents
一种改性生抽粘稠调味料及其制备方法 Download PDFInfo
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Classifications
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种改性生抽粘稠调味料及其制备方法,由以下重量份的原料制成:荷叶、黄芪叶、50°白酒、白醋、果胶粉、生抽酱油、蟹黄粉、鱼子酱、蓝莓果汁、干枸杞粉、核桃微粉、白砂糖和适量的水;本发明在生抽的基础上,重新加工,使之成为一种更加粘稠,口感更好的类似于酱的调味料,可直接生食,很容易附着在食物上,味道鲜美,有浓厚的酱香,减轻了苦涩味,提高食欲。
Description
技术领域
本发明属于食品的工艺技术领域,具体涉及到一种改性生抽粘稠调味料及其制备方法。
背景技术
荷叶的主要成分含有碳水化合物、脂质、蛋白质、单宁等常规化合物外,还含有生物碱、黄铜和多糖三大类化合物,同时也含有一些香气物质,如挥发性精油、皂类、等,荷叶既是食品又是药品与荷叶的化学成分密切相关。
生物碱是生物体一类除蛋白质、肽类、氨基酸及维生素B以外含氮化合物的总称,是复杂结构,具有一定的生理活性的植物碱。荷叶中的黄酮类化合物主要包括荷叶苷、槲皮苷、异槲皮素、山奈酚、金丝桃苷、紫云英苷等物质;
荷叶中的多糖主要组成为阿拉伯糖为主,同时还含有少量的甘露糖、葡萄糖和半乳糖,属于植物和微生物中的天然大分子物质,大量临床及药理研究证实:多糖常具有抗癌、增强免疫力、控制血糖、降低胆固醇、降血脂、抗肿瘤、调节细胞生长、分裂、分化与衰老等生理能力,一些重要的生理过程同样与多糖密切相关。
空气中的氧气会对食品原料的颜色产生破坏,而着色剂的添加受到标准规定的使用量和适用范围约束,所以食品的护色一直是困扰食品生产的一大难题,同时食品的香味主要源于油脂类,而且不饱和度越高,其营养特性越显著,对应的氧化问题也越严重,食品的氧化使得食品丧失原有的味道,甚至味道会从变淡转向油哈味,并产生多种小分子有害物质对人体健康产生影响。
发明内容
为了延长食品在暴露空气的情况下抗氧化的能力,本发明研究发明一种食品拌料,有利于长时间保持食品的色泽,口感以及不易干燥的状态,具体是通过以下的方法实现的:
一种改性生抽粘稠调味料,其特征在于,由以下重量份的原料制成:荷叶80~120、黄芪叶15~20、50°白酒300~380、白醋20~30、果胶粉1~2、生抽酱油200~280、蟹黄粉20~25、鱼子酱5~8、蓝莓果汁12~18、干枸杞粉15~20、核桃微粉30~35、白砂糖10~16和适量的水;
一种改性生抽粘稠调味料的制备方法,其特征在于,包括以下几个步骤:
(1)将生抽酱油倒入蒸煮的锅中,加热搅拌升温至80~100℃,保温不沸腾,然后加入蟹黄粉、鱼子酱、白砂糖及其它以下未涉及的剩余成分,搅拌混匀;
(2)待(1)保温30~40min,继续加热并边搅拌边加入果胶粉和核桃微粉,搅拌至粘稠状;
(3)将荷叶及黄芪叶于-40℃以下的低温速冻,然后在真空冻干机中作用8~12h冷冻干燥,粉碎成过60~80目筛的微粉;
(4)将(3)所述的混合微粉加入至盛有50°白酒的磁化搅拌容器中,缓慢搅拌,然后整体放入超声波萃取机中,调整功率为600~750W,温度70~80℃,作用50~60min,完成后尽量避免接触空气并迅速抽滤得滤液,加入白醋中和一下酒精;
(5)将(4)所得的滤液加入至(2)所述的生抽中,搅拌混匀即得成品。
发明研究荷叶的抗氧化活性能力,发现荷叶的抗氧化活性部位存在于乙酸乙酯的部位,这里注重于将荷叶的抗氧化能力运用于食品拌料,在一些熟食食品中,拌料必不可少,拌料包裹在熟食食品中直接接触空气,食用时直接影响口感,其重要性已经在某种程度上超越主食。
采用水浴震荡、超声辅助、微波辅助、超声-微波协同提取的四种方式提取荷叶抗氧化活性物质的效率进行比较,结果表明,超声-微波协同提取所得提取液的抗氧化活性能力最强,提取效率最高;
采用酸水解对荷叶有效部位进行酸水解处理后发现,酸水解能进一步提高荷叶有效部位抗氧化活性(总抗氧化力,自由基清除能力,羟自由基清除能力,超氧阴离子清除能力。);
荷叶中的抗氧化活性成分为黄酮和生物碱类化合物,了解到高温可能破坏这些化合物,采用超低温-40℃以下速冻后,再在一定的低温条件下真空冻干的方式得到荷叶粉剂,破坏正常的细胞结构;
乙醇属于有机溶剂,对荷叶中有机化合物具有溶解萃取的作用,采用正交试验设置40%、50%、60%、70%乙醇水溶液,固液设置为1:25、1:30、1:35、1:40,提取温度设置为50℃、60℃、70℃、80℃,证实荷叶的最佳提取工艺为50%乙醇水溶液固液比为1:30,提取温度为75℃,同时根据不同时间检测有效成分的活性发现提取时间1h以后含量逐渐减少甚至不变,可以认为提取1h就可以了。
本发明的有益效果:本发明在生抽的基础上,重新加工,使之成为一种更加粘稠,口感更好的类似于酱的调味料,可直接生食,很容易附着在食物上,味道鲜美,有浓厚的酱香,减轻了苦涩味,提高食欲。
具体实施方式
实施例:
一种改性生抽粘稠调味料,其特征在于,由以下重量份(g)的原料制成:荷叶85、黄芪叶15、50°白酒340、白醋24、果胶粉1~2、生抽酱油260、蟹黄粉20、鱼子酱5、蓝莓果汁15、干枸杞粉18、核桃微粉30、白砂糖10和适量的水;
一种改性生抽粘稠调味料的制备方法,其特征在于,包括以下几个步骤:
(1)将生抽酱油倒入蒸煮的锅中,加热搅拌升温至80~100℃,保温不沸腾,然后加入蟹黄粉、鱼子酱、白砂糖及其它以下未涉及的剩余成分,搅拌混匀;
(2)待(1)保温30~40min,继续加热并边搅拌边加入果胶粉和核桃微粉,搅拌至粘稠状;
(3)将荷叶及黄芪叶于-40℃以下的低温速冻,然后在真空冻干机中作用8~12h冷冻干燥,粉碎成过60~80目筛的微粉;
(4)将(3)所述的混合微粉加入至盛有50°白酒的磁化搅拌容器中,缓慢搅拌,然后整体放入超声波萃取机中,调整功率为600~750W,温度70~80℃,作用50~60min,完成后尽量避免接触空气并迅速抽滤得滤液,加入白醋中和一下酒精;
(5)将(4)所得的滤液加入至(2)所述的生抽中,搅拌混匀即得成品。
Claims (2)
1.一种改性生抽粘稠调味料,其特征在于,由以下重量份的原料制成:荷叶80~120、黄芪叶15~20、50°白酒300~380、白醋20~30、果胶粉1~2、生抽酱油200~280、蟹黄粉20~25、鱼子酱5~8、蓝莓果汁12~18、干枸杞粉15~20、核桃微粉30~35、白砂糖10~16和适量的水。
2.根据权利要求1所述一种改性生抽粘稠调味料的制备方法,其特征在于,包括以下几个步骤:
(1)将生抽酱油倒入蒸煮的锅中,加热搅拌升温至80~100℃,保温不沸腾,然后加入蟹黄粉、鱼子酱、白砂糖及其它以下未涉及的剩余成分,搅拌混匀;
(2)待(1)保温30~40min,继续加热并边搅拌边加入果胶粉和核桃微粉,搅拌至粘稠状;
(3)将荷叶及黄芪叶于-40℃以下的低温速冻,然后在真空冻干机中作用8~12h冷冻干燥,粉碎成过60~80目筛的微粉;
(4)将(3)所述的混合微粉加入至盛有50°白酒的磁化搅拌容器中,缓慢搅拌,然后整体放入超声波萃取机中,调整功率为600~750W,温度70~80℃,作用50~60min,完成后尽量避免接触空气并迅速抽滤得滤液,加入白醋中和一下酒精;
(5)将(4)所得的滤液加入至(2)所述的生抽中,搅拌混匀即得成品。
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CN102318815A (zh) * | 2011-08-22 | 2012-01-18 | 天津市兰氏调味品有限公司 | 一种复合酶解大豆半固态生抽型调味料的制造工艺 |
CN103689542A (zh) * | 2013-12-04 | 2014-04-02 | 方义春 | 一种护肝降压海鲜酱及其制备方法 |
CN104522611A (zh) * | 2014-12-30 | 2015-04-22 | 陈敏 | 一种粘稠酱油及其制备方法 |
CN105011092A (zh) * | 2015-07-17 | 2015-11-04 | 合肥一诺生物科技有限公司 | 一种调味保健酱油及其制备方法 |
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CN102318815A (zh) * | 2011-08-22 | 2012-01-18 | 天津市兰氏调味品有限公司 | 一种复合酶解大豆半固态生抽型调味料的制造工艺 |
CN103689542A (zh) * | 2013-12-04 | 2014-04-02 | 方义春 | 一种护肝降压海鲜酱及其制备方法 |
CN104522611A (zh) * | 2014-12-30 | 2015-04-22 | 陈敏 | 一种粘稠酱油及其制备方法 |
CN105011092A (zh) * | 2015-07-17 | 2015-11-04 | 合肥一诺生物科技有限公司 | 一种调味保健酱油及其制备方法 |
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