CN105559027A - 一种地菍果调味酱及其制备方法 - Google Patents
一种地菍果调味酱及其制备方法 Download PDFInfo
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- CN105559027A CN105559027A CN201610021848.1A CN201610021848A CN105559027A CN 105559027 A CN105559027 A CN 105559027A CN 201610021848 A CN201610021848 A CN 201610021848A CN 105559027 A CN105559027 A CN 105559027A
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- herb
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- root
- dodecandrum
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Abstract
本发明涉及一种地菍果调味酱及其制备方法,该调味酱是由地菍果、太白米、沙棘果、钉头果、山麦冬、藏青果、血人参、海松子、水升麻、百味参、盾果草、五指毛、乌金草、牡荆叶、金果榄、盘龙参、岩青兰、白豆、桑椹、绞股蓝、柠檬酸、食盐、白砂糖、黄原胶、羧甲基纤维素钠、海藻酸钠原料制成。本发明调味酱含有蛋白质、维生素C、维生素E、多糖,总黄酮等多种营养成分,且具有清香味,口感香甜。
Description
技术领域
本发明涉及一种地菍果调味酱及其制备方法,属于食品加工技术领域。
背景技术
调味酱作为调味品行业中的一个品类,随着全行业的快速发展,近年来也表现出了快速增长的趋势。传统的酱类产品是以粮食或油料作物为原料,经微生物发酵而制成的一种半固体或半流动状态的粘稠状的,具有特殊色、香、味的调味品。随着西方的一些饮食习惯在中国的兴起,以果实为原料制作的酱类产品开始大规模出现,其附加值远高于中国的传统酱类制品。中国是讲究养生之道的国度,随着人们物质生活的不断提高,文化生活的不断丰富,人们已经不仅仅是满足口腹之需,也更加关注产品所带来的健康的功能。目前市场上具有营养丰富兼保健功效的调味酱甚少。
本发明利用地菍果和太白米的营养、保健优势,实施风味互补,研制甜酸适口的复合调味酱,提高果品资源的经济价值,改善番茄酱口味单一的缺陷,强化营养价值,丰富调味酱的种类。
发明内容
为了解决上述问题,本发明提供一种地菍果调味酱及其制备方法。该调味酱具有营养丰富,口感香甜。且具有健脾益气、润肺生津、养血安神作用。
本发明是通过以下技术方案实现的:一种地菍果调味酱,是由下述重量份数配比的原料制成:地菍果80~100份、太白米50~70份、沙棘果80~100份、钉头果20~40份、山麦冬50~70份、藏青果20~40份、血人参40~60份、海松子20~40份、水升麻40~60份、百味参50~70份、盾果草20~40份、五指毛10~30份、乌金草30~50份、牡荆叶30~50份、金果榄40~60份、盘龙参20~40份、岩青兰40~60份、白豆70~90份、桑椹50~70份、绞股蓝10~30份、柠檬酸10~30份、食盐30~50份、白砂糖20~40份、黄原胶10~30份、羧甲基纤维素钠5~15份、海藻酸钠5~15份。
作为本发明的优选,所述的调味酱是由下述重量份数原料配制:地菍果90份、太白米60份、沙棘果90份、钉头果30份、山麦冬60份、藏青果30份、血人参50份、海松子30份、水升麻50份、百味参60份、盾果草30份、五指毛20份、乌金草40份、牡荆叶40份、金果榄50份、盘龙参30份、岩青兰50份、白豆80份、桑椹60份、绞股蓝20份、柠檬酸20份、食盐40份、白砂糖30份、黄原胶20份、羧甲基纤维素钠10份、海藻酸钠10份。
本发明地菍果调味酱的制备方法,是由以下步骤组成:
⑴取地菍果、沙棘果、钉头果、藏青果、海松子、金果榄、白豆、桑椹,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米、山麦冬、血人参、水升麻、百味参、盾果草、五指毛、乌金草、牡荆叶、盘龙参、岩青兰、绞股蓝药材,加药材重量比8~10倍量的水,煎煮1~3次,每次煎煮时间0.5~2h,滤过,合并得过滤液,再加入101果汁澄清剂0.05%~2%,絮凝温度55~65℃,搅拌均匀后,静置3~6h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸、食盐、白砂糖、黄原胶、羧甲基纤维素钠、海藻酸钠,混合均匀后,在30~40MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度50~65℃,真空度0.09~0.15Mpa,以浓缩后浆液中可溶性固形物含量达到50%~70%得浓缩液,再将浓缩液加热到85~95℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在110~130℃温度下,杀菌时间20~40min,杀菌后,冷却,即可。
作为进一步优选,本发明地菍果调味酱的制备方法,是由以下步骤组成:
⑴取地菍果、沙棘果、钉头果、藏青果、海松子、金果榄、白豆、桑椹,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米、山麦冬、血人参、水升麻、百味参、盾果草、五指毛、乌金草、牡荆叶、盘龙参、岩青兰、绞股蓝药材,加药材重量比9倍量的水,煎煮2次,每次煎煮时间1h,滤过,合并得过滤液,再加入101果汁澄清剂1%,絮凝温度60℃,搅拌均匀后,静置5h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸、食盐、白砂糖、黄原胶、羧甲基纤维素钠、海藻酸钠,混合均匀后,在35MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度60℃,真空度0.12Mpa,以浓缩后浆液中可溶性固形物含量达到60%得浓缩液,再将浓缩液加热到90℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在120℃温度下,杀菌时间30min,杀菌后,冷却,即可。
本发明调味酱的原料来源及功效如下:
地菍果:为野牡丹科植物MelastomadodecandrumLour地菍的果实。7-9月果实成熟时分批采摘采收,晒干。地稔果为多汁类浆果,地菍果果实中含鞣质、总多糖、总酸、维生素C、花青甙、氨基酸种类多达16种,7种为人体必需氨基酸,特别是赖氨酸含量每100克鲜果56mg,且含有矿质元素、尤其是钾和钙的含量较高,而钠的含量较低,表现出高钾低钠的特点,这有利于维持机体的酸碱平衡,同时,地稔果中的钙含量可以媲美于牛奶,是天然的补钙食品。功效,补肾养血,止血安胎。
太白米:为百合科假百合属植物假百合Notholirionhyacinthinum(Wils.)Stapf以小鳞茎入药。秋末采挖,晒干去壳备用。太白米鳞茎含甾体生物碱:太白米甙甲等成分。功效,健胃、宽中理气、镇痛。
沙棘果:为胡颓子科沙棘属植物沙棘(HippophaerhamnoidesL.)的果实,又名醋柳果,酸刺果。沙棘果是一种小浆果植物,落叶灌木或小乔木。沙棘具有很高的营养价值、其维生素C的含量远远高于鲜枣和猕猴桃,从而被誉为天然维生素的宝库。据报道,每100g沙棘果汁中含维生素C达500mg-400mg、维生素E250mg-400mg、维生素B1含0.05mg-0.3mg、维生素B2含0.03-0.15,g、维生素B12含0.2mg-0.88mg、维生素K族化合物115、P族维生素20mg-350mg。
钉头果:为萝科植物Gom-phocarpusfruticosus(L)K.Br钉头果的全株。夏、秋季采收,切段,晒干或鲜用。功效,健脾和胃,益肺。
山麦冬:为百合科植物湖北麦冬Liriopespicata(Thunb.)Lour.var.proliferaY.T.Ma或短葶山麦冬Liriopemuscari(Decne.)Baily的干燥块根。山麦冬中含7种甾体皂甙,土麦冬皂甙A、B、土麦冬皂甙A的原皂甙元Ⅱ、原皂甙元Ⅲ、麦冬皂甙、β-谷甾醇葡萄糖甙,黄酮类。功效,养阴生津,润肺清心。
藏青果:为使君子科植物TerminaliachebulaRetz.诃子的幼果。9-10月采收,经蒸煮后晒干。藏青果中含甲酚、麝香草酚、维生素C、柠檬烯、对-聚伞花素、莰烯、橙花醇、龙牛儿醇、S-杜松、B-石竹烯、a-烯、橄榄醇。功效,清热生津,解毒涩肠。
血人参:为豆科植物茸毛木蓝IndigoferastachyoidesLindl.的干燥根,全年均可采挖,除去泥沙,晒干。功效,解表,化痰,利湿,活血。
海松子:为松科植物红松的种子。果熟后采收,晒干,去硬壳,取出种子,置干燥处保存。海松子种子含脂肪油74%,主要为油酸酯、亚油酸酯。另尚含掌叶防己碱、蛋白质、挥发油。功效,润肺健脾,敛咳嗽,止吐血。
水升麻:为荨麻科植物BoehmerialongispicaSteud长叶苎麻的根或全草。长叶苎麻根中含大黄素,β-谷甾醇,β-谷甾醇,β-D-葡萄糖甙,熊果酸,19α-羟基熊果酸,具16~22个碳原子的长链饱和脂肪酸,一种羟基脂肪酸酯及两种不饱和脂肪醇。其瘦果的油中含以亚油酸为主的脂肪酸。功效,清热祛风,解毒杀虫,化瘀消肿。
百味参:为百合科肺筋草属植物百味参AletrislanuginosaBur.etFranch,以全草入药。秋季采收,洗净晒干。功效,补虚敛汗,止血。
盾果草:为紫草科盾果草属植物盾果草ThyrocarpussampsoniiHance的全草。4~6月采全草,鲜用或晒干。功效,清热解毒,消肿。
五指毛,为桑科植物粗叶榕FicushirtaVahl.的根。全年均可采收。挖取根部,洗净,除去细根,斩短段或切片,晒干。功效,益气健脾、祛痰平喘、行气化湿、舒筋活络。
乌金草:为龙胆科獐牙菜属植物乌金草SwertiaheteranthaLing的带根全草。秋季采挖,洗净晒干。功效,平肝,强心,养血调经。
牡荆叶:为马鞭草科植物VitexnegundoL牡荆的叶。生长季节均可采收,鲜用或晒干。牡荆叶中含有含挥发油约0.1%,主成分为β-丁香烯,含量达44.94%,其次为香桧烯,还含α-侧柏烯α-及β-蒎烯,樟烯,月桂烯,α-水芹烯,对-聚伞花素,柠檬烯,1,8-桉叶素,α-及γ-松油烯等多种成分。功效,解表化湿,祛痰平喘;解毒。
金果榄:为防己科植物青牛胆TinosporasagittataOliv.Gagnep.或金果榄TinosporacapillipesGagnep.的干燥块根。秋、冬二季采挖,除去须根,洗净,晒干。金果榄中含掌叶防己碱、防已内酯、异防已内酯、药根碱、金果榄甙。
盘龙参:为兰科盘龙参属植物绶草SpiranthesaustralisLindl.的根或全草。产于全国各省区。功效:益气养阴,清热解毒,补气壮阳。
岩青兰:为唇形科岩青兰DracocephalumrupestreHance,以全草入药。7~8月采全草,洗净,晒干。功效:疏风清热,凉肝止血。
白豆:为豆科植物饭豇豆的种子。白豆中含有丰富的营养成分,蛋白质、维生素B1、磷脂、碳水化合物、维生素E、钾、磷等元素。功效:调中益气,健脾益肾。
桑椹:为桑科植物桑MorusalbaL的干燥果穗。4~6月待果实变红时采收,晒干,或蒸后晒干。桑椹的主要成分包括果穗含糖,鞣酸,苹果酸,维生素B1、B2和胡萝卜素;其脂类的脂肪酸主要为亚油酸,油酸,软脂酸。功效:补血滋阴、生津润燥。
绞股蓝:为葫芦科植物绞股蓝Gynostemmapentaphyllum(Thunb.)Mak.的地上部分或全草。绞股蓝主要成分包括固醇类、达玛烷型四环三萜皂苷、黄酮类等化学成分,其中有5,24-葫芦二烯醇等成分。功效,能益气,安神,降血压,清热解毒,止咳祛痰。
本发明地菍果调味酱主要成分的检验方法:
总糖量:采用蒽酮-硫酸法,进行测定;蛋白质:以凯氏定氮法测定;维生素E采用GB/T5009.82-2003测定;维生素C采用碘量法测定;总黄酮:采用以亚硝酸钠-硝酸铝-氢氧化钠法紫外测定;固形物含量以析光度计法测定。
表1本发明地菍果调味酱主要成分理化指标
项目 | 总糖量(%) | 蛋白质 (%) | 维生素E |
测定结果 | 33.5% | 6.3% | 43.0mg/100g |
项目 | 维生素C | 总黄酮 | 固形物含量(%) |
测定结果 | 35.7mg/100g | 73.2mg/100g | 63.7% |
本发明的有益效果:
本发明地菍果调味酱是由营养食品、中药提取物、食品添加剂所制成。选择地菍果、沙棘果、钉头果、藏青果、海松子、金果榄、白豆、桑椹均为天然食品,包含维生素C、维生素E、蛋白质及人体所需的多种氨基酸等营养物质;选择太白米、山麦冬、血人参、水升麻、百味参、盾果草、五指毛、乌金草、牡荆叶、盘龙参、岩青兰、绞股蓝的提取物,具有健脾益气、润肺生津、养血安神的功效;在制作过程中添加柠檬酸,调节调味酱的感官性状。再加入食盐,白砂糖,可以作为调味剂。加入黄原胶,可以增强其口感。最后加入羧甲基纤维素钠、海藻酸钠作为增稠剂,改善调味酱内在质量品质。
与现有技术相比,本发明调味酱的制备工艺,采用胶体磨打浆、提取、纯化、浓缩、配料、均质、杀菌等步骤,尽最大程度地保留了各原料的营养及保健成分,使得本发明调味酱口感香甜,且有清香味。酱体呈红褐色,半透明,黏稠状均匀一致。
本发明所述的调味酱含有蛋白质、维生素C、维生素E、多糖、总黄酮、氨基酸等多种营养成分,可以弥补营养物质的缺陷,又可增强其健脾益气、润肺生津、养血安神作用。
具体实施方式
以下是本发明的具体实施例,对本发明的技术方案做进一步作描述,但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
⑴取地菍果90g、沙棘果90g、钉头果30g、藏青果30g、海松子30g、金果榄50g、白豆80g、桑椹60g,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米60g、山麦冬60g、血人参50g、水升麻50g、百味参60g、盾果草30g、五指毛20g、乌金草40g、牡荆叶40g、盘龙参30g、岩青兰50g、绞股蓝20g,加药材重量比9倍量的水,煎煮2次,每次煎煮时间1h,滤过,合并得过滤液,再加入101果汁澄清剂1%,絮凝温度60℃,搅拌均匀后,静置5h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸20g、食盐40g、白砂糖30g、黄原胶20g、羧甲基纤维素钠10g、海藻酸钠10g,混合均匀后,在35MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度60℃,真空度0.12Mpa,以浓缩后浆液中可溶性固形物含量达到60%得浓缩液,再将浓缩液加热到90℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在120℃温度下,杀菌时间30min,杀菌后,冷却,即可。
实施例2
⑴取地菍果100g、沙棘果80g、钉头果40g、藏青果20g、海松子20g、金果榄40g、白豆90g、桑椹70g,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米50g、山麦冬70g、血人参40g、水升麻60g、百味参70g、盾果草40g、五指毛30g、乌金草30g、牡荆叶50g、盘龙参20g、岩青兰60g、绞股蓝30g,加药材重量比10倍量的水,煎煮1次,每次煎煮时间2h,滤过,合并得过滤液,再加入101果汁澄清剂2%,絮凝温度55℃,搅拌均匀后,静置6h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸30g、食盐50g、白砂糖40g、黄原胶10g、羧甲基纤维素钠15g、海藻酸钠5g,混合均匀后,在30MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度65℃,真空度0.15Mpa,以浓缩后浆液中可溶性固形物含量达到70%得浓缩液,再将浓缩液加热到95℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在110℃温度下,杀菌时间40min,杀菌后,冷却,即可。
实施例3
⑴取地菍果80g、沙棘果100g、钉头果20g、藏青果40g、海松子40g、金果榄60g、白豆70g、桑椹50g、绞股蓝10g,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米70g、山麦冬50g、血人参60g、水升麻40g、百味参50g、盾果草20g、五指毛10g、乌金草50g、牡荆叶30g、盘龙参40g、岩青兰40g,加药材重量比8倍量的水,煎煮3次,每次煎煮时间0.5h,滤过,合并得过滤液,再加入101果汁澄清剂0.05%,絮凝温度65℃,搅拌均匀后,静置3h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸10g、食盐30g、白砂糖20g、黄原胶30g、羧甲基纤维素钠5g、海藻酸钠15g,混合均匀后,在40MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度50℃,真空度0.09Mpa,以浓缩后浆液中可溶性固形物含量达到50%得浓缩液,再将浓缩液加热到85℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在130℃温度下,杀菌时间20min,杀菌后,冷却,即可。
Claims (4)
1.一种地菍果调味酱,其特征在于,所述调味酱主要是由下述重量份数配比的原料制成:地菍果80~100份、太白米50~70份、沙棘果80~100份、钉头果20~40份、山麦冬50~70份、藏青果20~40份、血人参40~60份、海松子20~40份、水升麻40~60份、百味参50~70份、盾果草20~40份、五指毛10~30份、乌金草30~50份、牡荆叶30~50份、金果榄40~60份、盘龙参20~40份、岩青兰40~60份、白豆70~90份、桑椹50~70份、绞股蓝10~30份、柠檬酸10~30份、食盐30~50份、白砂糖20~40份、黄原胶10~30份、羧甲基纤维素钠5~15份、海藻酸钠5~15份。
2.如权利要求1所述的地菍果调味酱,其特征在于,所述调味酱主要是由下述重量份数原料配制:地菍果90份、太白米60份、沙棘果90份、钉头果30份、山麦冬60份、藏青果30份、血人参50份、海松子30份、水升麻50份、百味参60份、盾果草30份、五指毛20份、乌金草40份、牡荆叶40份、金果榄50份、盘龙参30份、岩青兰50份、白豆80份、桑椹60份、绞股蓝20份、柠檬酸20份、食盐40份、白砂糖30份、黄原胶20份、羧甲基纤维素钠10份、海藻酸钠10份。
3.如权利要求1或2所述的地菍果调味酱的制备方法,其特征在于,所述制备方法是由以下步骤组成:
⑴取地菍果、沙棘果、钉头果、藏青果、海松子、金果榄、白豆、桑椹,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米、山麦冬、血人参、水升麻、百味参、盾果草、五指毛、乌金草、牡荆叶、盘龙参、岩青兰、绞股蓝药材,加药材重量比8~10倍量的水,煎煮1~3次,每次煎煮时间0.5~2h,滤过,合并得过滤液,再加入101果汁澄清剂0.05%~2%,絮凝温度55~65℃,搅拌均匀后,静置3~6h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸、食盐、白砂糖、黄原胶、羧甲基纤维素钠、海藻酸钠,混合均匀后,在30~40MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度50~65℃,真空度0.09~0.15Mpa,以浓缩后浆液中可溶性固形物含量达到50%~70%得浓缩液,再将浓缩液加热到85~95℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在110~130℃温度下,杀菌时间20~40min,杀菌后,冷却,即可。
4.如权利要求3所述的地菍果调味酱的制备方法,其特征在于,所述制备方法是由以下步骤组成:
⑴取地菍果、沙棘果、钉头果、藏青果、海松子、金果榄、白豆、桑椹,用清水,漂洗除去表面尘土及杂物,用胶体磨打浆,得混合浆液;
⑵再取处方剂量配比的太白米、山麦冬、血人参、水升麻、百味参、盾果草、五指毛、乌金草、牡荆叶、盘龙参、岩青兰、绞股蓝药材,加药材重量比9倍量的水,煎煮2次,每次煎煮时间1h,滤过,合并得过滤液,再加入101果汁澄清剂1%,絮凝温度60℃,搅拌均匀后,静置5h,过滤,得絮凝液,进行减压真空浓缩为相对密度为1.20~1.40的稠膏;
⑶将步骤⑴混合浆液、步骤⑵的稠膏、柠檬酸、食盐、白砂糖、黄原胶、羧甲基纤维素钠、海藻酸钠,混合均匀后,在35MPa压力下,进行均质,用胶体磨磨成细腻均匀浆液;
⑷再将步骤⑶均匀浆液,采用低温真空浓缩,浓缩条件为,温度60℃,真空度0.12Mpa,以浓缩后浆液中可溶性固形物含量达到60%得浓缩液,再将浓缩液加热到90℃,进行灌装,得灌装液;
⑸取步骤⑷灌装液,采用常压杀菌,在120℃温度下,杀菌时间30min,杀菌后,冷却,即可。
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