CN106722826A - 一种富含活性酶的鲜香辣椒酱及其生产工艺 - Google Patents
一种富含活性酶的鲜香辣椒酱及其生产工艺 Download PDFInfo
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- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种富含活性酶的鲜香辣椒酱及其生产工艺,该辣椒酱所用原料的质量份数为:贵州鲜红线辣椒85‑‑90份、食盐3‑‑9份、鲜姜1‑‑2份、白酒0.5‑‑1.5份、冰糖1‑‑3份、黄豆0.5‑‑1.5份、生菜籽油0.5‑‑1.5份、山苍子油0.05‑‑0.3份、贵州野生红小西红柿1‑‑10份。采用上述配方进行辣椒酱制备的工艺流程为:选料、原料杀菌、磨浆、辅料准备、拌料、装料、加二氧化碳、超声杀菌、成品包装。本发明辣椒酱,采用纯天然食材和超声联合臭氧杀菌方法,使得杀菌彻底,杂质去除干净,辣椒酱口感鲜香、风味独特、辣椒酱活性酶丰富、发酵时间短、存放时间长,且不变色、酸辣可口、能够开胃健脾、增强食欲。
Description
技术领域
本发明属于食品加工领域,特别涉及一种辣椒酱及其制备方法。
背景技术
辣椒为茄科植物,味辛,性热,能温中健胃,散寒燥湿,发汗。辣椒酱是以辣椒为主的调味品,深受人们喜爱。辣椒酱生产过程,主要是辣椒及其配料的发酵和保存过程。现有技术生产的辣椒酱由于生产工艺不成熟,造成发酵辣椒产品存在以下问题:
自然发酵过程中,某些杂菌将辣椒中含有的硝酸盐转化成有毒的亚硝酸盐,亚硝酸盐在杂菌作用下,还可进一步转化为致癌的亚硝酸胺,导致亚硝酸盐积累问题严重,使腐败菌滋生。
生产周期长,品质不稳定,生产周期长的主要原因是发酵微生物原始基数小,杂菌多,存在有害菌种,短时间内难以形成优势菌群。
发酵辣椒酱存在严重褐变问题,产品外观不佳。
产品质量不稳定、货架期短,在储存过程中易软化,出现“表面生花”和异味等质量问题。
发明内容
针对现有技术不足,本发明所要解决的技术问题之一是提出一种既能抑制腐败菌滋生、延长产品货架期、又能提高产品质量的新的辣椒酱生产工艺。
本发明所要解决的技术问题之二是提供一种富含活性酶的鲜香辣椒酱。
为实现上述目的,本发明所采用的技术解决方案是:
一种富含活性酶的鲜香辣椒酱,所用原料的质量份数为:贵州鲜红线辣椒85--90份、食盐3--9份、鲜姜1--2份、白酒0.5--1.5份、冰糖1--3份、黄豆0.5--1.5份、生菜籽油0.5--1.5份、山苍子油0.05--0.3份、野生鲜红小西红柿1--10份。
一种富含活性酶的鲜香辣椒酱生产包括以下步骤:
(1)选料:
选用刚采收成熟的完整、全红、无虫害、无霉变、无腐烂、无变质,无其他外来杂质的大小均匀、色泽一致的贵州新鲜红线椒,去柄,用去萼机械去花萼,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选取9月采收的新鲜无腐烂,无霉变,生姜味浓郁的鲜嫩姜,去泥、去死皮,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选用完整、无霉变、无腐烂的黄豆,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选用刚采收成熟的完整、全红、无虫害、无霉变、无腐烂、无变质,无其他外来杂质的大小均匀、色泽一致的贵州新鲜野生红色小西红柿,去柄,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
(2)原料杀菌
经选料处理的上述四种材料放入溶有臭氧的清洗池中,分别按料:水=1:8到1:12的比例放入清洗池中,进行超声联合臭氧处理;
臭氧浓度0.6mg--1.4mg/L;超声功率密度100-130w/L,超声连续辐照时间/超声间歇时间=(5-15S)/(5-15S),超声频率15-30KHZ,清洗时间5到10分钟;
(3)磨浆
将杀菌处理并晾干后的辣椒、鲜姜、大豆和冰糖按配方比例混合放入磨浆机,磨成浆状;
(4)辅料准备:
按配方比例称取食盐、白酒、生菜籽油、山苍子油备用;
(5)拌料
将磨浆后的原料再加入食盐和白酒按比例充分混合,直至搅拌均匀;
(6)装料
将搅拌好的原料放入发酵池或发酵坛中逐层压实,再加入生菜籽油1%和0.1%的山苍子油;
(7)加二氧化碳
装料后的发酵池或发酵坛中加入食用级二氧化碳气体,密封,保持发酵室内处于通风、干燥、明亮、洁净的发酵环境,发酵温度20℃~30℃,发酵时间20--30天;
(8)野生鲜红小西红柿磨浆
将清洗干净,并经杀菌处理的新鲜野生红色小西红柿放入磨浆机中,磨成浆状;
(9)超声杀菌
将发酵20--30天后的辣椒酱,去除密封,再加入1%-10%现磨的野生鲜红小西红柿磨浆,再放入超声装置,选择20KHZ超声波处理10分钟,超声功率100-130w/L;
(10)成品包装
经超声杀菌处理的发酵辣椒酱装入经过杀菌的小包装中,密封,包装。
特别地,一种富含活性酶的鲜香辣椒酱,所用原料的质量份数为:贵州鲜红线辣椒87.4份、食盐6份、鲜姜1.5份、白酒1份、冰糖2份、黄豆1份、生菜籽油1份%、山苍子油0.1份,野生鲜小西红柿4-6份。
本发明具有以下优点:
本发明使用超声联合臭氧处理所用的新鲜食材,并采用山苍子油、二氧化碳和超声波常温常压除菌工艺,极大程度的保留了辣椒、鲜姜、大豆、西红柿和其它辅料中的各种营养物质,产生了多种富有营养价值的生物活性酶;生产工艺简单,产品质量可靠。所得辣椒酱杂菌少、保质期长,具有辣味柔和,气味鲜香、颜色诱人,色香味俱佳。同时本发明解决了自然发酵工艺中的亚硝酸盐积累问题;使产品品质稳定,乳酸菌含量丰富;解决了发酵辣椒酱褐变问题,产品外观漂亮;保质期内不会出现软化和“表面生花”现象。
具体实施方式
实施例一
一种富含活性酶的鲜香辣椒酱,所用原料的质量份数为:贵州鲜红线辣椒85--90份、食盐3--9份、鲜姜1--2份、白酒0.5--1.5份、冰糖1--3份、黄豆0.5--1.5份、生菜籽油0.5--1.5份、山苍子油0.05--0.3份、野生鲜红小西红柿1--10份。
实施例二
一种富含活性酶的鲜香辣椒酱生产包括以下步骤:
(1)选料:
选用刚采收成熟的完整、全红、无虫害、无霉变、无腐烂、无变质,无其他外来杂质的大小均匀、色泽一致的贵州新鲜红线椒,去柄,用去萼机械去花萼,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选取9月采收的新鲜无腐烂,无霉变,生姜味浓郁的鲜嫩姜,去泥、去死皮,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选用完整、无霉变、无腐烂的黄豆,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选用刚采收成熟的完整、全红、无虫害、无霉变、无腐烂、无变质,无其他外来杂质的大小均匀、色泽一致的贵州新鲜野生红色小西红柿,去柄,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
(2)原料杀菌
经选料处理的上述四种材料放入溶有臭氧的清洗池中,分别按料:水=1:8到1:12的比例放入清洗池中,进行超声联合臭氧处理;
臭氧浓度0.6mg--1.4mg/L;超声功率密度100-130w/L,超声连续辐照时间/超声间歇时间=(5-15S)/(5-15S),超声频率15-30KHZ,清洗时间5到10分钟。
超声联合臭氧可以有效的杀菌和去除杂质。超声波作用时产生空化作用,即空气泡绝热收缩及崩溃的瞬间,泡内呈现5000℃以上的高温及109K/s的温度变化率,产生达108N/m2的强大冲击波。空化气泡崩溃时伴随发生冲击波或微射流作用可使细胞破裂;超声波能使微生物内含物受到强烈的震荡而使细胞破坏。臭氧具有强烈的氧化性,很容易进入破裂的细胞和破坏的细胞内,同细菌的细胞壁中的脂蛋白或细胞膜中的磷脂质、蛋白质发生化学反应,从而使细菌的细胞壁和细胞受到破坏,使细胞膜的通透性增加,细胞内物质外流,使其失去活性,因此,臭氧在超声协同作用下,杀菌更快、杀菌效果更理想。
本发明首先采用超声联合臭氧水对辣椒、鲜姜、大豆和小西红柿进行减菌、灭菌处理,极大地降低了辣椒、鲜姜、大豆和小西红柿所携带的杂菌数量,使辣椒酱发酵工艺中乳酸菌成为主要菌种,提高了辣椒酱的质量。
(3)磨浆
将杀菌处理并晾干后的辣椒、鲜姜、大豆和冰糖按配方比例混合放入磨浆机,磨成浆状;
(4)辅料准备:
按配方比例称取食盐、白酒、生菜籽油、山苍子油备用;
(5)拌料
将磨浆后的原料再加入食盐和白酒按比例充分混合,直至搅拌均匀;
(6)装料
将搅拌好的原料放入发酵池或发酵坛中逐层压实,再加入生菜籽油1%和0.1%的山苍子油。
山苍子油是食品良好的增香剂与防腐剂,精制的山苍子油具有新鲜柠檬果香味,可直接用于糖果糕点、口香糖、冰淇淋、饮料、酱类调味品、调味油及焙烤食品等的调味增香。山苍子油的主要成分柠檬醛(60%~80%)、甲基庚烯酮(2.5%)、香茅醛(1.0%)、α-蒎烯、莰烯、苎烯、α-蛇麻烯、对异丙基甲醇、香叶醇、樟脑等。微量的山苍子油,也对黄曲霉、桔青霉、总状毛霉、米根霉等多种霉菌有很强的抑菌、抗菌作用,并具有较强的抗氧化活性。山苍子还具有温中散寒、理气止痛的功效,可用于胃寒所致的呃逆呕吐、脘腹疼痛等症,也可用于寒疝腹痛、寒症小便不利及小儿寒湿郁滞引起的小便混浊,还可治疗风寒感冒、咳嗽气喘、消化不良等症,山苍子油还可作为合成维生素E、K、A等的原料,此外,山苍子还具有平喘、抗过敏、抗心律常、抗血栓、抗菌、抗病毒、抗阴道滴虫作用。
(7)加二氧化碳
装料后的发酵池或发酵坛中加入食用级二氧化碳气体,密封,保持发酵室内处于通风、干燥、明亮、洁净的发酵环境,发酵温度20℃~30℃,发酵时间20--30天。
在辣椒酱发酵池内,加入食用级二氧化碳气体,实现空气与辣椒酱发酵物的隔离,使发酵池内的空气含量大大降低,阻止辣椒因氧化而发生褐变。
(8)野生鲜红小西红柿磨浆
将清洗干净,并经杀菌处理的新鲜野生红色小西红柿放入磨浆机中,磨成浆状;
(9)超声杀菌
将发酵20--30天后的辣椒酱,去除密封,再加入1%-10%现磨的野生鲜红小西红柿磨浆,再放入超声装置,选择20KHZ超声波处理10分钟,超声功率100-130w/L;
在成品包装前,对发酵后的辣椒酱采用超声处理,有效的杀死了辣椒酱发酵过程中可能产生的病菌和酵母菌,提高了产品质量,防止了成品辣椒酱因含有病菌和酵母菌而影响产品的保质期和货架期。
(10)成品包装
经超声杀菌处理的发酵辣椒酱装入经过杀菌的小包装中,密封,包装。
实施例三
一种富含活性酶的鲜香辣椒酱,所用原料的质量份数为:贵州鲜红线辣椒87.4份、食盐6份、鲜姜1.5份、白酒1份、冰糖2份、黄豆1份、生菜籽油0.5份%、山苍子油0.2份,野生鲜小西红柿4-6份。
实施例四
贵州鲜红线辣椒85份、食盐3份、鲜姜1份、白酒0.5份、冰糖1份、黄豆0.5份、生菜籽油0.8份、山苍子油0.08份、野生鲜小西红柿2份。
实施例五
贵州鲜红线辣椒90份、食盐9份、鲜姜2份、白酒1.5份、冰糖3份、黄豆1.5份、生菜籽油1.5份、山苍子油0.3份、野生鲜小西红柿10份。
本发明辣椒酱主料为贵州新鲜红线椒、贵州野生小西红柿、生姜、大豆等。辣椒含辣椒素、辣椒碱、二氢辣椒碱,此外还富含维他命E、C和挥发油、蛋白质、钙、磷,胡萝卜素及辣椒素,辣椒素有很好的抗氧化作用。食用辣椒,能增进食欲,改善怕冷、冻伤、血管性头痛等症状,能保健皮肤,促进荷尔蒙分泌,可以改善心脏病及冠状动脉硬化,降低胆固醇,可预防癌症及其他慢性疾病,使呼吸道畅通,可用于治疗咳嗽、感冒。
西红柿营养丰富,每百克西红柿含糖2.2克,维生素B20.02毫克,尼克酸0.6毫克,维生素C11毫克,胡萝卜素0.31毫克,钙8毫克,磷37毫克,铁0.4毫克,还含有较多的苹果酸、柠檬酸等有机酸,特别是维生素PP含量在果蔬中名列前茅,具有促进消化功能、维护皮肤和神经健康、抗衰老、抗癌等作用。
生姜性味辛温,有散寒发汗、化痰止咳、和胃、止呕等多种功效,为芳香性辛辣健胃药。其特有的“姜辣素”能刺激胃肠黏膜,使胃肠道充血,消化能力增强,能有效地治疗吃寒凉食物过多而引起的腹胀、腹痛、腹泻、呕吐等;有温暖、兴奋、发汗、止呕、解毒等作用,特别对于鱼蟹毒,半夏、天南星等药物中毒有解毒作用。适用于外感风寒、头痛、痰饮、咳嗽、胃寒呕吐;在遭受冰雪、水湿、寒冷侵袭后,急以姜汤饮之,可增进血行,驱散寒邪。同时姜的辛辣味和特殊芳香渗入到菜肴中,使之鲜美可口,味道清香,此外姜中的姜辣素进入体内后,能产生一种抗氧化酶,它有很强的对付氧自由基的本领,比维生素E还要强得多,也能增加食品的保质期。
菜子油、山苍子油和辣椒混合后,颜色鲜红,辣椒酱上面漂浮的菜子油、山苍子油,能隔绝空气,延长辣椒酱保存时间。油中富含的维生素E具有抗氧化作用,它可以阻止体内产生过氧化脂质,减少体内脂褐质的积累。
最后应说明的是:以上所述仅为本发明的优选实施例而已,可以使本领域的普通技术人员更全面地理解本发明,但不以任何方式限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种富含活性酶的鲜香辣椒酱,其特征在于所用原料的质量份数为:贵州鲜红线辣椒85--90份、食盐3--9份、鲜姜1--2份、白酒0.5--1.5份、冰糖1--3份、黄豆0.5--1.5份、生菜籽油0.5--1.5份、山苍子油0.05--0.3份、野生鲜红小西红柿1--10份。
2.如权利要求1所述的富含活性酶的鲜香辣椒酱生产工艺,其特征在于,包括以下步骤:
(1)选料:
选用刚采收成熟的完整、全红、无虫害、无霉变、无腐烂、无变质,无其他外来杂质的大小均匀、色泽一致的贵州新鲜红线椒,去柄,用去萼机械去花萼,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选取9月采收的新鲜无腐烂,无霉变,生姜味浓郁的鲜嫩姜,去泥、去死皮,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选用完整、无霉变、无腐烂的黄豆,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
选用刚采收成熟的完整、全红、无虫害、无霉变、无腐烂、无变质,无其他外来杂质的大小均匀、色泽一致的贵州新鲜野生红色小西红柿,去柄,清洗2次,再用蒸馏水清洗1次,沥干水分,备用;
(2)原料杀菌
经选料处理的上述四种材料放入溶有臭氧的清洗池中,分别按料:水=1:8到1:12的比例放入清洗池中,进行超声联合臭氧处理;
臭氧浓度0.6mg--1.4mg/L;超声功率密度100-130w/L,超声连续辐照时间/超声间歇时间=(5-15S)/(5-15S),超声频率15-30KHZ,清洗时间5到10分钟;
(3)磨浆
将杀菌处理并晾干后的辣椒、鲜姜、大豆和冰糖按配方比例混合放入磨浆机,磨成浆状;
(4)辅料准备:
按配方比例称取食盐、白酒、生菜籽油、山苍子油备用;
(5)拌料
将磨浆后的原料再加入食盐和白酒按比例充分混合,直至搅拌均匀;
(6)装料
将搅拌好的原料放入发酵池或发酵坛中逐层压实,再加入生菜籽油1%和0.1%的山苍子油;
(7)加二氧化碳
装料后的发酵池或发酵坛中加入食用级二氧化碳气体,密封,保持发酵室内处于通风、干燥、明亮、洁净的发酵环境,发酵温度20℃~30℃,发酵时间20--30天;
(8)野生鲜红小西红柿磨浆
将清洗干净,并经杀菌处理的新鲜野生红色小西红柿放入磨浆机中,磨成浆状;
(9)超声杀菌
将发酵20--30天后的辣椒酱,去除密封,再加入1%-10%现磨的野生鲜红小西红柿磨浆,再放入超声装置,选择20KHZ超声波处理10分钟,超声功率100-130w/L;
(10)成品包装
经超声杀菌处理的发酵辣椒酱装入经过杀菌的小包装中,密封,包装。
3.如权利要求2所述的富含活性酶的鲜香辣椒酱,其特征在于所用原料的质量份数为:贵州鲜红线辣椒87.4份、食盐6份、鲜姜1.5份、白酒1份、冰糖2份、黄豆1份、生菜籽油1份%、山苍子油0.1份,野生鲜小西红柿4-6份。
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