CN105639604A - 一种苦瓜酱及其制备方法 - Google Patents
一种苦瓜酱及其制备方法 Download PDFInfo
- Publication number
- CN105639604A CN105639604A CN201511034467.9A CN201511034467A CN105639604A CN 105639604 A CN105639604 A CN 105639604A CN 201511034467 A CN201511034467 A CN 201511034467A CN 105639604 A CN105639604 A CN 105639604A
- Authority
- CN
- China
- Prior art keywords
- momordicae charantiae
- fructus momordicae
- percent
- fructus
- sauce
- 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
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000302512 Momordica charantia Species 0.000 title abstract 7
- 239000000463 material Substances 0.000 claims abstract description 24
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 241001116389 Aloe Species 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 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 5
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 244000078912 Trichosanthes cucumerina Species 0.000 claims description 12
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种苦瓜酱及其制备方法,包括苦瓜料和调味料,所述苦瓜酱按下列重量百分比原料配置制成:苦瓜料40-60%、调味料40-60%,所述调味料按下列重量百分比原料配置制成:西红柿8-20%、大蒜8-20%、洋葱2-12%、生姜2-12%、胡箩卜2-12%、芦荟2-12%、豆瓣酱8-20%、食用盐6-12%、白糖6-12%、白醋6-12%、白酒1-3%、味精1-3%和胡椒粉1-3%,具有制备简单、健康美味、携带方便的优点。
Description
技术领域
本发明涉及酱菜及其制备方法,尤其涉及一一种苦瓜酱及其制备方法。
背景技术
随着人们生活水平的提高,对食物中营养成分的要求也越来越高。酱作为人们日常饮食生活中重要的调味品和佐餐食品,也得到了很高的重视。目前大部分酱都是辣椒酱和豆瓣酱,已经无法满足人们越来越多的口味需求。
苦瓜作为一种人们熟知的蔬菜,具有很高的药用价值,中国古代医学家李时珍说:“苦瓜,苦寒无毒,降邪热,解劳乏,清心明目,益气壮阳。”说明苦瓜有健脾开胃,清热去暑,明目止痢,凉血解毒的作用。近年来美国科学家发现苦瓜中含有某种生理活性的蛋白质,将这种蛋白质注入动物体内能驱使动物免疫细胞去消灭癌细胞。中国科学工作者还从苦瓜中分离出胰岛素23,具有明显的降血糖作用,为糖尿病患者理想的食品。
发明内容
本发明的目的在于,提供一种苦瓜酱及其制备方法。
本发明目的是通过如下技术方案实现的:
一种苦瓜酱,包括苦瓜料和调味料,所述苦瓜酱按下列重量百分比原料配置制成:苦瓜料40-60%、调味料40-60%,所述调味料按下列重量百分比原料配置制成:西红柿8-20%、大蒜8-20%、洋葱2-12%、生姜2-12%、胡箩卜2-12%、芦荟2-12%、豆瓣酱8-20%、食用盐6-12%、白糖6-12%、白醋6-12%、白酒1-3%、味精1-3%和胡椒粉1-3%。
进一步的,本发明还提供了一种苦瓜酱的制作方法,包括如下步骤:
先将苦瓜洗净、沥干、切片得到苦瓜片、晒干、然后装入发酵罐中并加入食盐和菌液进行发酵,晒干后的苦瓜片的水分含量为35%,菌液浸没苦瓜片3.0cm,发酵温度35℃,液体中植物乳杆菌和保加利亚乳酸杆菌菌落数分别达到109-1010cfu/ml,发酵5天;
再将发酵罐封口,发酵后捞出苦瓜片沥干,进行油炸处理,油炸温度为150℃,时间为60s。;
将油炸后的苦瓜片研碎得到苦瓜料;
将苦瓜料和熬制得到的调味料混合装瓶。
本发明所述一种苦瓜酱及其制备方法,具有制备简单、健康美味、携带方便的优点。
具体实施方式
下面结合具体实施例进一步详细说明本发明的具体实施方式。
实施例1
所述苦瓜酱按下列重量百分比原料配置制成:苦瓜料40%、调味料60%,所述调味料按下列重量百分比原料配置制成:西红柿10%、大蒜20%、洋葱10%、生姜8%、胡箩卜2%、芦荟10%、豆瓣酱19%、食用盐6%、白糖6%、白醋6%、白酒1%、味精1%和胡椒粉1%。
先将苦瓜洗净、沥干、切片得到苦瓜片、晒干、然后装入发酵罐中并加入食盐和菌液进行发酵,晒干后的苦瓜片的水分含量为35%,菌液浸没苦瓜片3.0cm,发酵温度35℃,液体中植物乳杆菌和保加利亚乳酸杆菌菌落数分别达到109-1010cfu/ml,发酵5天;
再将发酵罐封口,发酵后捞出苦瓜片沥干,进行油炸处理,油炸温度为150℃,时间为60s。;
将油炸后的苦瓜片研碎得到苦瓜料;
将苦瓜料和熬制得到的调味料混合装瓶。
通过上述方法制的的酱菜采用GB/T5009.54-2003酱腌菜卫生标准的分析方法,测得其中亚硝酸盐含量为2.5mg/kg,满足健康要求。
实施例2
所述苦瓜酱按下列重量百分比原料配置制成:苦瓜料60%、调味料40%,所述调味料按下列重量百分比原料配置制成:西红柿12%、大蒜18%、洋葱10%、生姜8%、胡箩卜2%、芦荟11%、豆瓣酱19%、食用盐5%、白糖6%、白醋6%、白酒1%、味精1%和胡椒粉1%。
先将苦瓜洗净、沥干、切片得到苦瓜片、晒干、然后装入发酵罐中并加入食盐和菌液进行发酵,晒干后的苦瓜片的水分含量为35%,菌液浸没苦瓜片3.0cm,发酵温度35℃,液体中植物乳杆菌和保加利亚乳酸杆菌菌落数分别达到109-1010cfu/ml,发酵5天;
再将发酵罐封口,发酵后捞出苦瓜片沥干,进行油炸处理,油炸温度为150℃,时间为60s。;
将油炸后的苦瓜片研碎得到苦瓜料;
将苦瓜料和熬制得到的调味料混合装瓶。
通过上述方法制的的酱菜采用GB/T5009.54-2003酱腌菜卫生标准的分析方法,测得其中亚硝酸盐含量为2.47mg/kg,满足健康要求。
以上所揭露的仅为本发明的较佳实施例而已,当然不能以此来限定本发明之权利范围,因此依本发明申请专利范围所作的等同变化,仍属本发明所涵盖的范围。
Claims (2)
1.一种苦瓜酱,其特征在于,包括苦瓜料和调味料,所述苦瓜酱按下列重量百分比原料配置制成:苦瓜料40-60%、调味料40-60%,所述调味料按下列重量百分比原料配置制成:西红柿8-20%、大蒜8-20%、洋葱2-12%、生姜2-12%、胡箩卜2-12%、芦荟2-12%、豆瓣酱8-20%、食用盐6-12%、白糖6-12%、白醋6-12%、白酒1-3%、味精1-3%和胡椒粉1-3%。
2.如权利要求1所述的苦瓜酱的制作方法,其特征在于,包括如下步骤:
先将苦瓜洗净、沥干、切片得到苦瓜片、晒干、然后装入发酵罐中并加入食盐和菌液进行发酵,晒干后的苦瓜片的水分含量为35%,菌液浸没苦瓜片3.0cm,发酵温度35℃,液体中植物乳杆菌和保加利亚乳酸杆菌菌落数分别达到109-1010cfu/ml,发酵5天;
再将发酵罐封口,发酵后捞出苦瓜片沥干,进行油炸处理,油炸温度为150℃,时间为60s。;
将油炸后的苦瓜片研碎得到苦瓜料;
将苦瓜料和熬制得到的调味料混合装瓶。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201511034467.9A CN105639604A (zh) | 2015-12-31 | 2015-12-31 | 一种苦瓜酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201511034467.9A CN105639604A (zh) | 2015-12-31 | 2015-12-31 | 一种苦瓜酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105639604A true CN105639604A (zh) | 2016-06-08 |
Family
ID=56491479
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201511034467.9A Pending CN105639604A (zh) | 2015-12-31 | 2015-12-31 | 一种苦瓜酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105639604A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101473931A (zh) * | 2009-01-24 | 2009-07-08 | 王宝忠 | 蔬菜酱 |
CN103355624A (zh) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | 萝卜酱菜 |
CN103610028A (zh) * | 2013-11-28 | 2014-03-05 | 梁佳威 | 一种苦瓜酱及其制备方法 |
-
2015
- 2015-12-31 CN CN201511034467.9A patent/CN105639604A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101473931A (zh) * | 2009-01-24 | 2009-07-08 | 王宝忠 | 蔬菜酱 |
CN103355624A (zh) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | 萝卜酱菜 |
CN103610028A (zh) * | 2013-11-28 | 2014-03-05 | 梁佳威 | 一种苦瓜酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104856082A (zh) | 一种果仁烤鸭腿的制备方法 | |
CN105455121B (zh) | 一种辅助降血糖的桑叶脆片食品 | |
CN104543969A (zh) | 养心菜保健面酱的制作工艺方法 | |
CN107048361A (zh) | 一种红枣大芸石榴皮复合酵素及其制备方法 | |
CN105249423A (zh) | 一种风味儿鹅肉酱 | |
KR101896213B1 (ko) | 식물 생육용 액비를 이용하여 약성을 강화시킨 발효액의 제조 방법 및 발효액을 이용한 과립형 제품 및 발효액을 이용한 발효 식품의 제조 방법 | |
CN103750384B (zh) | 一种食用菌风味肉烤肠的制备方法 | |
CN104305342A (zh) | 一种风味牛骨银鱼干及其制备方法 | |
CN105454747A (zh) | 一种低糖南瓜果酱的制作方法 | |
KR101197206B1 (ko) | 감마-아미노부틸이 증강된 기능성 피자도우 및 이를 이용한 웰빙 피자 | |
CN104286948A (zh) | 一种黑胡椒牛肉及其制备方法 | |
CN105639604A (zh) | 一种苦瓜酱及其制备方法 | |
CN104381441A (zh) | 一种冷冻泡芙酸奶包及其制作方法 | |
CN103229919A (zh) | 一种桂圆果酱的制作方法 | |
CN106490471A (zh) | 一种番茄红曲面条及其制备方法 | |
CN105495493A (zh) | 一种印度南瓜酱及其制备方法 | |
CN107495297B (zh) | 一种火腿酱的加工方法 | |
CN105433324A (zh) | 一种水果酱及其制备方法 | |
CN104856168A (zh) | 一种杜仲核桃汁及其制备方法 | |
CN105831774A (zh) | 灵芝肽的制备方法 | |
CN105639603A (zh) | 一种慈姑酱及其制备方法 | |
CN104366051A (zh) | 一种草香兔中药饲料添加剂 | |
CN103859313A (zh) | 一种纯天然低温烘焙熟的红枣粉及其制作方法 | |
CN105410876A (zh) | 一种蒙古口菇酱及其制备方法 | |
KR102509350B1 (ko) | 꽃무지 성충을 이용한 조미용 소스의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |
|
WD01 | Invention patent application deemed withdrawn after publication |