CN106213439A - 一种去腥膻味调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种去腥膻味调味料及其制备方法,由以下重量份的原料制成:果酒酵母粉、芒果、葡萄汁、白砂糖、木瓜蛋白酶、可乐、肉豆蔻、花椒面、松木粉、羊肉、羊骨、鹅肝、小苏打、芥末膏、食盐、白醋和适量的水;羊肉的膻味很多人喜欢,发明从羊肉及羊骨中提取香味物质,制成一种羊膻味的风味调味料,加入了经过短暂发酵的芒果汁,调价风味以外,发酵过程产生的乙醇对羊肉中的腥味也具有溶解作用,最后在蒸发的过程中随酒精一同挥发,所以成品的羊肉调味料更加鲜美,同时减少了腥味,保质期更长,适用于各类主食的调味。
Description
技术领域
本发明属于食品的工艺技术领域,具体涉及到一种去腥膻味调味料及其制备方法。
背景技术
随着社会的发展,食品的工艺及各方面的口感越来越受到人们的重视,食品不仅仅要以健康为前提,口感也非常的重要,民以食为天,但是很多有营养价值的果蔬,甚至是肉制品,没有很好的调料作为口味调理剂,难以下咽,因此食品的调味料成为现代社会不可或缺的一部分,一些肉食类调料可以使一些素食更加美味,提高食欲;调料一般属于即食食品,直接与主要食材混合食用,具有改善主食风味的效果,以往的调料主要存在不同程度的缺点有;调料多采用的粘结成分来增添调味料的粘性,这些粘结成分,虽然无害,但是往往粘结速度过快,很快凝固,使主食粘结在一起,效果很差。
制作肉食香味的调料,本身肉类食材的添加就是少不了的,但是肉食类的调料中含有多种肉类蛋白成分,暴露在空气中容易被细菌感染,蛋白质被分解成三甲基胺、六氢化吡啶、氨基戊醛和氨基戊酸类成分,这些物质会发出令人不愉快的腥味,利用微量的啤酒酒精可以起到很好的效果,酒精是很好的有机溶剂,三甲基胺等成分可以被酒精溶解,加热后随酒精一同挥发,啤酒鸭的制作原理便是如此。
酵母抽提物又叫酵母味素、酵母精、酵母浸膏,是以酵母为原料,利用现代生物技术将酵母菌体内的蛋白质、核酸类物质进行降解,在经过一些精制工序得到的粉状、膏状或液体类产品,具有强烈的呈味性能,是一种高级调味品,它含有肽类化合物、人体所需的18种氨基酸、多种核苷酸、糖分、B族维生素、麦角甾醇酸及各种微量元素等,不含胆固醇及饱和脂肪酸,同时还具有营养、辅助医疗的作用。
发明内容
本发明为了提高调味料的保温、保湿及抗氧化性能,发明一种由果酒酵母半发酵制备的香味调味料,具有降低肉质调料腥味、萃取香味物质的美味调料,具体是通过以下的方法实现的:
一种去腥膻味调味料,其特征在于,由以下重量份的原料制成:果酒酵母粉6~10、芒果500~600、葡萄汁150~200、白砂糖70~80、木瓜蛋白酶2~3、可乐15~20、肉豆蔻6~10、花椒面10~15、松木粉3~7、羊肉300~400、羊骨350~500、鹅肝80~120、小苏打10~16、芥末膏10~14、食盐30~40、白醋20~30和适量的水;
一种去腥膻味调味料的制备方法,其特征在于,包括以下几个步骤:
(1)将芒果去核、去皮,榨汁机打成匀浆,加入葡萄汁和白砂糖,加入原料重量份3~5倍的水搅拌稀释,倒入发酵罐中,高温灭菌后接种果酒酵母粉,恒温20~25℃发酵20~25h;
(2)对(1)所得发酵物进行抽滤,得滤汁,加入食盐、木瓜蛋白酶,水浴50~60℃条件下使酵母细胞自溶15~20h,离心后得滤液;
(3)混合羊骨、羊肉、鹅肝及其它剩余成分,加入总重量份4~6倍的水,煎煮熬制70~90min,过滤出汤汁;
(4)混合(2)所述的滤液及(3)所得汤汁,混合后再次煮沸,小火保持沸腾10~15min挥发酒气并使残余酶类失活,最后浓缩后制得。
本发明是将半发酵的水果用于制备调味料,具体是将水果的果肉经过果酒酵母的半发酵作用,产生乙醇,然后将含有乙醇的半发酵果汁与肉类物质混合煎煮、稠化,最后制得调味料。
发明将香橙作为原料,去皮榨得果汁,调整糖度过后,灭菌并接种果酒酵母粉,搅拌混匀后于20~25℃条件下发酵培养,每隔12h抽样检测果酒的酒精度,发现发酵物中的酒精度变化为:12h过后酒精度为2%左右,24h过后酒精度为4~5%,36h后的酒精度为8%左右,在48h以后酒精度一直处于一个较为平稳的状态,酒精度恒定在9~10%,发明采用酒精含量在4~5%时即发酵24h左右的果汁进行制取调味剂,同时检测此时的果汁含糖量约为初始量的1/4左右,含糖量下降速度快,糖分消耗严重,符合制备调味料的条件,利用经过一段时间发酵的果汁进行制备调味剂,一方面发酵过程中可以产生出将近36种的香味成分,包括芳香醇、酯类、醛类、烯类等,主要的香气物质有癸酸乙酯、辛酸乙酯、月癸酸乙酯、肉桂酸乙酯等。另一方面微量乙醇属于一种有机溶剂,对加入的香味物质具有萃取,溶解作用,使制备的香料香味更加浓厚。
将果汁经过一段时间发酵过后含有微量乙醇的果汁再混合肉质类添加料一起煎煮,煎煮的过程可以挥发掉乙醇成分,同时乙醇挥发的同时带走溶解造成腥味主要原因的三甲基胺等物质,使肉类调味料不含腥味,暴露在空气中保鲜时间更长,最重要的是蒸发掉酒气之后调料不具有酒气。在煎煮的过程中,半发酵果汁中的酵母会随着温度的提高,产生自溶释放酵母胞内物质,不仅自身营养丰富,还是一种肉类食品提高肉类食品口感的食用香精,这一点已经有很多文献及杂质涉及。
本发明的果汁发酵过程中不同于纯制备果酒的发酵,发酵的过程不添加任何的果胶酶进行预处理,果胶酶的前处理可以分解水果中的果胶,降低果汁的粘度,提高过滤速度、出汁率等,不添加果胶酶在于使发酵过后的果汁中含有一定量的果胶成分,用于代替调味料中的黏性物质,提高调味料在主食材上的附着力,形成天然的防护膜,防止主食材水分蒸发,保持一定的湿度对于口感会更有帮助。
本发明的有益效果:羊肉的膻味很多人喜欢,发明从羊肉及羊骨中提取香味物质,制成一种羊膻味的风味调味料,加入了经过短暂发酵的芒果汁,调价风味以外,发酵过程产生的乙醇对羊肉中的腥味也具有溶解作用,最后在蒸发的过程中随酒精一同挥发,所以成品的羊肉调味料更加鲜美,同时减少了腥味,保质期更长,适用于各类主食的调味。
具体实施方式
实施例1:
一种去腥膻味调味料,其特征在于,由以下重量份(g)的原料制成:果酒酵母粉9、芒果550、葡萄汁180、白砂糖75、木瓜蛋白酶3、可乐18、肉豆蔻8、花椒面12、松木粉6、羊肉350、羊骨400、鹅肝100、小苏打12、芥末膏12、食盐35、白醋25和适量的水;
一种去腥膻味调味料的制备方法,其特征在于,包括以下几个步骤:
(1)将芒果去核、去皮,榨汁机打成匀浆,加入葡萄汁和白砂糖,加入原料重量份3~5倍的水搅拌稀释,倒入发酵罐中,高温灭菌后接种果酒酵母粉,恒温20~25℃发酵20~25h;
(2)对(1)所得发酵物进行抽滤,得滤汁,加入食盐、木瓜蛋白酶,水浴50~60℃条件下使酵母细胞自溶15~20h,离心后得滤液;
(3)混合羊骨、羊肉、鹅肝及其它剩余成分,加入总重量份4~6倍的水,煎煮熬制70~90min,过滤出汤汁;
(4)混合(2)所述的滤液及(3)所得汤汁,混合后再次煮沸,小火保持沸腾10~15min挥发酒气并使残余酶类失活,最后浓缩后制得。
Claims (2)
1.一种去腥膻味调味料,其特征在于,由以下重量份的原料制成:果酒酵母粉6~10、芒果500~600、葡萄汁150~200、白砂糖70~80、木瓜蛋白酶2~3、可乐15~20、肉豆蔻6~10、花椒面10~15、松木粉3~7、羊肉300~400、羊骨350~500、鹅肝80~120、小苏打10~16、芥末膏10~14、食盐30~40、白醋20~30和适量的水。
2.根据权利要求1所述一种去腥膻味调味料的制备方法,其特征在于,包括以下几个步骤:
(1)将芒果去核、去皮,榨汁机打成匀浆,加入葡萄汁和白砂糖,加入原料重量份3~5倍的水搅拌稀释,倒入发酵罐中,高温灭菌后接种果酒酵母粉,恒温20~25℃发酵20~25h;
(2)对(1)所得发酵物进行抽滤,得滤汁,加入食盐、木瓜蛋白酶,水浴50~60℃条件下使酵母细胞自溶15~20h,离心后得滤液;
(3)混合羊骨、羊肉、鹅肝及其它剩余成分,加入总重量份4~6倍的水,煎煮熬制70~90min,过滤出汤汁;
(4)混合(2)所述的滤液及(3)所得汤汁,混合后再次煮沸,小火保持沸腾10~15min挥发酒气并使残余酶类失活,最后浓缩后制得。
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CN1140561A (zh) * | 1995-07-14 | 1997-01-22 | 张卫星 | 一种调味品及加工工艺 |
CN105285925A (zh) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | 一种风味鸡肉调味酱料及其制备方法 |
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CN1140561A (zh) * | 1995-07-14 | 1997-01-22 | 张卫星 | 一种调味品及加工工艺 |
CN105285925A (zh) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | 一种风味鸡肉调味酱料及其制备方法 |
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