CN107028161B - 一种方便面调味酱 - Google Patents
一种方便面调味酱 Download PDFInfo
- Publication number
- CN107028161B CN107028161B CN201710402736.5A CN201710402736A CN107028161B CN 107028161 B CN107028161 B CN 107028161B CN 201710402736 A CN201710402736 A CN 201710402736A CN 107028161 B CN107028161 B CN 107028161B
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- sauce
- seasoning
- vitamin
- 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.)
- Active
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 41
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 66
- 239000000463 material Substances 0.000 claims abstract description 35
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 235000013311 vegetables Nutrition 0.000 claims abstract description 18
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 claims abstract description 17
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 17
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 17
- 229940046009 vitamin E Drugs 0.000 claims abstract description 17
- 239000011709 vitamin E Substances 0.000 claims abstract description 17
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 239000004006 olive oil Substances 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- 239000002775 capsule Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
- 229940005550 sodium alginate Drugs 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000003921 oil Substances 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 238000002955 isolation Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 12
- 241000191967 Staphylococcus aureus Species 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 241000588769 Proteus <enterobacteria> Species 0.000 description 3
- 241000588767 Proteus vulgaris Species 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 229940007042 proteus vulgaris Drugs 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种方便面调味酱,由如下重量份数的原料配制而成:15~25份橄榄油、10~15份豆豉、3~5份蔬菜粉、5~8份肉膏、1~3份调味粉、1~2份柠檬汁、1~2份鱼骨粉、2~3份麦芽糊精、3~5份辅料、0.5~1份山梨糖醇、0.01~0.02份维生素E和脑磷脂的混合物以及0.5~1份食用酒精。本发明方便面调味酱有效降低了方便面调味酱的油脂含量,将油脂含量由原来的35%减少到10%,有助于人体健康;通过将配方包藏于胶囊中,实现与空气和水分的隔离,达到有效提高调味酱保质期的目的;配方中维生素E和脑磷脂的混合物也能提高物料的稳定性,从而协同提高调味酱的保质期,使其不易发生变质,保质期长。
Description
技术领域
本发明涉及一种方便面调味酱,属于食品加工工艺技术领域。
背景技术
面条是我国及其他一些亚洲国家的常见主食,经历了两千多年的发展而长久不衰。方便面是其中一种受人欢迎的面条类制品,经和面、醒发、压延、成型杀菌等工艺而成。近年来,随着社会的发展,人们的生活水平的提高,食品工业也登上了新的台阶,就方便面食品同样要求简便、卫生、有营养、高品质等。方便面中单一的调味粉包已满足不了消费者的要求,为了适应新时代的要求,在中、高面中多加一包调味酱包,使产品更具风味、美味。方便面的调味酱料直接影响方便面的口感,对方便面的食用美感起着至关重要的作用,现在市售方便面调味酱缺乏营养,并且普遍含有香精等食品添加剂,不能满足人们的需求。
发明内容
发明目的:本发明所要解决的技术问题是提供一种方便面调味酱,该调味酱具有丰富的营养价值,使用时能够提高方便面的口味,同时还具有长的保质期。
发明内容:为解决上述技术问题,本发明所采用的技术手段为:
一种方便面调味酱,由如下重量份数的原料配制而成:15~25份橄榄油、10~15份豆豉、3~5份蔬菜粉、5~8份肉膏、1~3份调味粉、1~2份柠檬汁、1~2份鱼骨粉、2~3份麦芽糊精、3~5份辅料、0.5~1份山梨糖醇、0.01~0.02份维生素E和脑磷脂的混合物以及0.5~1份食用酒精;
将上述配方量的蔬菜粉、调味粉、鱼骨粉、麦芽糊精、辅料、山梨糖醇以及维生素E和脑磷脂的混合物混合均匀后再与橄榄油、肉膏、豆豉充分混合均匀,最后加入柠檬汁和食用酒精充分混合得到泥状混合物料;将质量比为3∶1的明胶和海藻酸钠溶于少量热水中,得到明胶和海藻酸钠的热溶液,加入上述混合物料,待热溶液慢慢冷却后,混合物料被包裹起来形成胶囊状。
其中,所述橄榄油还可用Maltrin040水溶液替代。
其中,蔬菜粉包括胡萝卜粉和菠菜粉。
其中,肉膏包括2份猪肉膏、1份牛肉膏和1份鸡肉膏。
其中,调味粉包括1~2份食用盐、1~2份胡椒粉和2~3份辣椒粉。
其中,辅料包括1~2份生姜粉,1-2份蒜粉和1~2份酱油。
有益效果:相比于现有技术,本发明方便面调味酱能够提供更好口味的同时满足人们对健康饮食的需求,加入的多种食材包含了丰富的蛋白质和维生素C,能够提供人体所需的多种营养元素;同时,有效降低了方便面调味酱的油脂含量,将油脂含量由原来的35%减少到10%,有助于人体健康;最后,将配方包藏于胶囊中,通过与空气和水分的隔离,达到有效提高调味酱保质期的目的,同时,配方中维生素E和脑磷脂的混合物也能提高物料的稳定性,从而协同提高调味酱的保质期,使其不易发生变质,保质期长。
具体实施方式
以下对本发明的技术方案做进一步说明,但是本发明要求保护的范围并不局限于此。
实施例1
本发明方便面调味酱,具有味道鲜美,营养丰富等特点,同时不添加防腐剂,主要食材选用绿色健康的原料,有益身体健康,其在不含防腐剂的同时仍能有效延长方便面调味酱的保质(保鲜)期。
本发明方便面调味酱配方中的蔬菜粉和肉膏均为熟制食品,通过煮熟腌制脱水制得。
其由如下重量份数的原料配制而成:15份橄榄油、10份豆豉、3份蔬菜粉、 5份肉膏、1份调味粉、1份柠檬汁、1份鱼骨粉、2份麦芽糊精、3份辅料、0.5 份山梨糖醇、0.01份维生素E和脑磷脂的混合物(维生素E和脑磷脂的混合物中维生素E和脑磷脂的质量比为3∶1)以及0.5份食用酒精;其中,蔬菜粉包括胡萝卜粉和菠菜粉;肉膏包括2份猪肉膏、1份牛肉膏和1份鸡肉膏;调味粉包括1份食用盐、1份胡椒粉和2份辣椒粉;辅料包括1份生姜粉,2份蒜粉以及 2份酱油。
将上述配方量的蔬菜粉、调味粉、鱼骨粉、麦芽糊精、辅料、山梨糖醇以及维生素E和脑磷脂的混合物混合均匀后再与橄榄油、肉膏、豆豉充分混合均匀,最后加入柠檬汁和食用酒精充分混合得到泥状混合物料;将质量比为3∶1的明胶和海藻酸钠溶于少量热水(刚好能溶解明胶和海藻酸钠的水量,热水的温度为 90~100℃ )中,得到明胶和海藻酸钠的热溶液,将混合物料加入热溶液中,待热溶液慢慢冷却后,混合物料被包裹起来形成胶囊状;得到的每份胶囊状调味酱的重量为7.5~8.0克。
实施例2
本发明方便面调味酱包,其由如下重量份数的原料配制而成:25份质量百分含量为25%的Maltrin040水溶液、15份豆豉、5份蔬菜粉、8份肉膏、3份调味粉、2份柠檬汁、2份鱼骨粉、3份麦芽糊精、5份辅料、1份山梨糖醇、0.02份维生素E和脑磷脂的混合物以及1份食用酒精;其中,蔬菜粉包括胡萝卜粉和菠菜粉;肉膏包括2份猪肉膏、1份牛肉膏和1份鸡肉膏;调味粉包括2份食用盐、1份胡椒粉和3份辣椒粉;辅料包括2份生姜粉,2份蒜粉以及1份酱油。
将上述配方量的蔬菜粉、调味粉、鱼骨粉、麦芽糊精、辅料、山梨糖醇以及维生素E和脑磷脂的混合物混合均匀后再与橄榄油、肉膏、豆豉充分混合均匀,最后加入柠檬汁和食用酒精充分混合得到泥状混合物料;将质量比为3∶1的明胶和海藻酸钠溶于少量热水中,得到明胶和海藻酸钠的热溶液,将混合物料加入热溶液中,待热溶液慢慢冷却后,混合物料被包裹起来形成胶囊状;得到的每份胶囊状调味酱的重量为7.5~8.0克。
实施例3
本发明方便面调味酱包,其由如下重量份数的原料配制而成:20份橄榄油、 12份豆豉、4份蔬菜粉、6份肉膏、2份调味粉、2份柠檬汁、1份鱼骨粉、2份麦芽糊精、4份辅料、1份山梨糖醇、0.02份维生素E和脑磷脂的混合物以及1 份食用酒精;其中,蔬菜粉包括胡萝卜粉和菠菜粉;肉膏包括2份猪肉膏、1份牛肉膏和1份鸡肉膏;调味粉包括2份食用盐、1份胡椒粉和3份辣椒粉;辅料包括2份生姜粉,2份蒜粉以及1份酱油。
将上述配方量的蔬菜粉、调味粉、鱼骨粉、麦芽糊精、辅料、山梨糖醇以及维生素E和脑磷脂的混合物混合均匀后再与橄榄油、肉膏、豆豉充分混合均匀,最后加入柠檬汁和食用酒精充分混合得到泥状混合物料;将质量比为3∶1的明胶和海藻酸钠溶于少量热水(热水的温度为90~100℃)中,得到明胶和海藻酸钠的混合热溶液,往混合热溶液中加入上述混合物料,待热溶液慢慢冷却后,混合物料被包裹起来形成胶囊状胶;得到的每份囊状调味酱的重量为7.5~8.0克。
实施例4
选择含有防腐剂的方便面调味酱作为对照组1,选择不含有防腐剂的方便面调味酱作为对照组2,实施例1~实施例3的调味酱作为实验组1~3。
将实施例1~3的调味酱(胶囊)以及对照组1和对照组2的调味酱于空气中常温(23~27℃ )下放置,放置三个月后,分别取等量的调味酱进行细菌检测,实施例1~3的调味酱中,每克调味酱中检出的金黄色葡萄球菌含量分别为0个,0个,0个,变形杆菌的含量分别为0个,0个,0个,对照组1每克调味酱中检出的金黄色葡萄球菌含量为10个,变形杆菌的含量为5个,对照组2每克调味酱中检出的金黄色葡萄球菌含量为80000~90000个,变形杆菌的含量为100000 个;放置六个月后,再分别取等量的调味酱进行细菌检测,实施例1~3的调味酱中,每克调味酱中检出的金黄色葡萄球菌含量分别为100个,120个,150个,变形杆菌的含量分别为120个,100个,80个,对照组1每克调味酱中检出的金黄色葡萄球菌含量为5000个,变形杆菌的含量为3000个,对照组2调味酱每克调味酱中检出的金黄色葡萄球菌含量为200000~300000个,变形杆菌的含量为 250000~300000个。通过上述实施例说明,本发明方便面调味酱在没有防腐剂的情况下,仍具有长的保质期,在常温下延长至半年以上。
显然,上述实施例仅仅是为清楚地说明本发明所作的举例,而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而这些属于本发明的精神所引伸出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (1)
1.一种方便面调味酱,其特征在于:其由如下重量份数的原料配制而成:15份橄榄油、10份豆豉、3份蔬菜粉、5份肉膏、1份调味粉、1份柠檬汁、1份鱼骨粉、2份麦芽糊精、3份辅料、0.5份山梨糖醇、0.01份维生素E和脑磷脂的混合物以及0.5份食用酒精;其中,蔬菜粉包括胡萝卜粉和菠菜粉;肉膏包括2份猪肉膏、1份牛肉膏和1份鸡肉膏;调味粉包括1份食用盐、1份胡椒粉和2份辣椒粉;辅料包括1份生姜粉,2份蒜粉以及2份酱油;维生素E和脑磷脂的混合物中维生素E和脑磷脂的质量比为3:1;其中,配方中的蔬菜粉和肉膏均为熟制食品,通过煮熟腌制脱水制得;
将上述配方量的蔬菜粉、调味粉、鱼骨粉、麦芽糊精、辅料、山梨糖醇以及维生素E和脑磷脂的混合物混合均匀后再与橄榄油、肉膏、豆豉充分混合均匀,最后加入柠檬汁和食用酒精充分混合得到泥状混合物料;将质量比为3:1的明胶和海藻酸钠溶于热水中,得到明胶和海藻酸钠的热溶液,将混合物料加入热溶液中,待热溶液慢慢冷却后,混合物料被包裹起来形成胶囊状;得到的每份胶囊状调味酱的重量为7.5~8.0克;热水的温度为90~100℃ 。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710402736.5A CN107028161B (zh) | 2017-05-31 | 2017-05-31 | 一种方便面调味酱 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710402736.5A CN107028161B (zh) | 2017-05-31 | 2017-05-31 | 一种方便面调味酱 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN107028161A CN107028161A (zh) | 2017-08-11 |
CN107028161B true CN107028161B (zh) | 2020-12-11 |
Family
ID=59540269
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710402736.5A Active CN107028161B (zh) | 2017-05-31 | 2017-05-31 | 一种方便面调味酱 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107028161B (zh) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109770329A (zh) * | 2017-11-13 | 2019-05-21 | 广东新顺福食品有限公司 | 一种广式风味捞面酱及其制备方法 |
CN117814461A (zh) * | 2023-12-27 | 2024-04-05 | 广东美味源香料股份有限公司 | 一种薄荷牛肉味膏及其糊化加工方法及糊化系统 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05316988A (ja) * | 1992-05-18 | 1993-12-03 | Yamaki Kk | 加工調味料 |
CN1134256A (zh) * | 1995-04-24 | 1996-10-30 | 北京福乐盛技术开发有限责任公司 | 含大豆脑磷脂饮品 |
CN101116492A (zh) * | 2007-04-29 | 2008-02-06 | 高勇 | 方便调料包 |
CN103330184A (zh) * | 2013-05-06 | 2013-10-02 | 许昌学院 | 即冲即食麦芽糊精低能量方便面酱包 |
CN104585721A (zh) * | 2015-01-08 | 2015-05-06 | 陆开云 | 一种油香酱及其制备方法 |
-
2017
- 2017-05-31 CN CN201710402736.5A patent/CN107028161B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN107028161A (zh) | 2017-08-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100538824B1 (ko) | 떡볶이 소스 및 그 제조방법 | |
CN102894281A (zh) | 高蛋白营养挂面 | |
CN106036790A (zh) | 一种馄饨馅料改良剂 | |
CN107028161B (zh) | 一种方便面调味酱 | |
KR20150077484A (ko) | 과실농축액을 포함하는 기능성 국수용 소스 조성물 및 그 제조방법 | |
KR101205614B1 (ko) | 함초함유 비빔냉면소스 및 그 제조방법 | |
KR101485088B1 (ko) | 고추를 이용한 소스 및 그 제조방법 | |
JP2018029616A (ja) | 養殖魚用飼料及び養殖魚の飼育方法 | |
KR101288511B1 (ko) | 갈변방지용 비살균 해파리냉채 양념소오스 제조방법 및 제조방법에 의한 해파리냉채 양념소오스 조성물 | |
JP6267438B2 (ja) | 養殖魚用飼料及び養殖魚の飼育方法 | |
CN102106556B (zh) | 使用前制作腌制调料的烘烤或风干类肉食制品的制作方法 | |
KR100702337B1 (ko) | 겉절이용 양념 조성물 | |
CN102210440A (zh) | 一种片剂排骨精味调料 | |
CN105380137A (zh) | 一种果脯香肠 | |
KR100194072B1 (ko) | 김치 양념의 제조방법 | |
CN102813192A (zh) | 一种麻辣豆腐配料的制作方法 | |
CN102362656A (zh) | 一种香菇高汤调味粉 | |
CN103829136B (zh) | 新会陈皮粽子及其制作方法 | |
CN102342428A (zh) | 一种红烧牛肉味面条 | |
CN108125144A (zh) | 一种孔雀肉休闲食品及其制备方法 | |
KR102214623B1 (ko) | 들기름 이용 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물 | |
KR20180014474A (ko) | 복어 초계국수의 제조방법 | |
CN111034991A (zh) | 一种调味酱 | |
CN105614829A (zh) | 一种蔬菜酱 | |
CN105495450A (zh) | 一种竹笋酱配方及制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |