CN107232557A - 一种风味剁椒香菇的制备方法 - Google Patents
一种风味剁椒香菇的制备方法 Download PDFInfo
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- CN107232557A CN107232557A CN201710607806.0A CN201710607806A CN107232557A CN 107232557 A CN107232557 A CN 107232557A CN 201710607806 A CN201710607806 A CN 201710607806A CN 107232557 A CN107232557 A CN 107232557A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- C—CHEMISTRY; METALLURGY
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
本发明公开了一种风味剁椒香菇的制备方法。本发明利用中草药鸭脚板草、野菊花、铺地锦、甜草和水杨柳等为原料制成药酒曲,用于酿制米酒,得到酒料,新鲜黄贡椒经酒尾洗涤、沥干、剁碎后与食盐混匀、腌制;向腌制后的黄贡椒中分多次投加酒料,密封发酵得黄贡剁椒;香菇焯熟与制得的黄贡剁椒混匀,得到口感脆爽、色泽好、营养丰富及风味独特的剁椒香菇。不仅具有清热解毒、祛风利湿、补血、利胆、利尿、开胃、消食化积等作用,而且保质时间长。本发明在制备剁椒时采用的米酒酒精度数、存放时间、加入方式、原料的处理方式、原料配比等方面经过多年工艺摸索,获得独特效果。
Description
技术领域
本发明属于风味食品制备技术领域,具体涉及一种风味剁椒香菇的制备方法。
背景技术
剁椒作为我国南方贵州、湖南、湖北、四川等食辣省份的特色调味料,深受广大民众喜爱。其制备方法简单,基本程序一般都是将辣椒原料清洗、沥干水分,切碎后与调味料食盐混合,淋入白酒,密封发酵即可。目前市场上出现的剁椒产品品种繁多,大都通过添加各种调味料的方式提升口感,或者添加防腐剂来延长保质期。鲜有经过工艺的调整和改进来达到目的的。
如:专利申请201110193558.2一种御贡剁椒及其制备方法中将鲜辣椒、姜剁细,放入盐、糖、黄酒等作料均匀搅拌后,腌制2~3小时。专利申请201611154299.1一种药酒曲及其制备方法和用于腌制风味剁椒的米酒的制备方法中将70kg新鲜黄贡椒切段后(切成5mm左右辣椒段)与20kg中草药酿制的米酒及20kg质量份食盐混合,密封发酵而成。专利申请201410643438.1一种剁椒酱制作方法中将100质量份的丁状红辣椒和10~15质量份的丁状蒜瓣混合均匀,再加入3~5质量份的食用盐、3~5质量份的白砂糖,混合均匀,之后加入5~7质量份的白酒,混合均匀,密封。这些现有技术中,基本都是将食盐和酒料同时加入辣椒原料中进行发酵,这样容易造成辣椒细胞壁脱水和吸水速度过快,进而导致溶胀过程过度发生,细胞膜很可能发生破裂,细胞内溶物容易流失,严重影响剁椒爽脆的口感和风味,而且还容易引起褐变,进一步影响口感和感观。
本发明作为调味料的风味剁椒,不仅通过由中草药酒曲酿制的米酒作为原料发酵,再加上制备过程中工艺的改进,使得制备的剁椒不仅口感独特、爽脆、外观诱人,保质时间长,而且其中含有的中草药发酵成分具有清热解毒、祛风利湿、补血、利胆、利尿、开胃、消食化积等作用。
本发明在工艺上首创加入酒料前,先加入食盐腌制3-5天,之后再分三次或者三次以上加入酒料的方式。前期的3-5天食盐腌制过程,辣椒脱水完全,之后分次加入酒料的过程,使得辣椒细胞吸水过程比较缓和,细胞膜发生破裂的几率更小,保证了剁椒的爽脆口感和减少细胞内溶风味物质的流失。而且本发明在米酒的酒精度数、存放时间、加入方式、原料的处理方式、原料配比等方面经过多年工艺摸索,获得独特效果。
香菇素有山珍之王之称,是高蛋白、低脂肪的营养保健食品。中国历代医学家对香菇均有著名论述。现代医学和营养学不断深入研究,香菇的药用价值也不断被发掘。香菇中麦角甾醇含量很高,对防治佝偻病有效;香菇多糖(β~1,3葡聚糖)能增强细胞免疫能力,从而抑制癌细胞的生长;香菇含有六大酶类的40多种酶,可以纠正人体酶缺乏症;香菇中的脂肪所含脂肪酸,对人体降低血脂有益。本发明将制备的风味剁椒与香菇混合调味,将剁椒的独特风味融合到香菇的鲜美口感中,必定有广阔的市场前景。
发明内容
本发明的目的是提供一种风味剁椒香菇的制备方法,该制备方法工艺简单;制备得到的产品口感独特、鲜美、外观诱人,保质时间长,无明显褐变现象;具有清热解毒、祛风利湿、补血、利胆、利尿、开胃、消食化积等作用。
一种风味剁椒香菇的制备方法,制备过程如下:
1)将2~2.5质量份鸭脚板草、1.5~2.0质量份野菊花、1.5~2.0质量份铺地锦、1.8~2.2质量份甜草和2.0~2.5质量份水杨柳的草药原料进行水煮,所得煮水与米粉混合,制成丸子,自然发酵后,晒干,得到药酒曲;
2)将糯米蒸熟并冷却后,与步骤(1)制备得到的药酒曲混合均匀,密封发酵,发酵物料进行蒸酒,分别收集酒头、酒心和酒尾,酒头和酒心混合调配成26°~30°的酒料;
3)新鲜黄贡椒采用酒尾洗涤,沥干、剁碎,再与食盐混匀腌制;向腌制后的黄贡椒中至少分3次投加酒料,密封发酵得黄贡剁椒;
4)将焯熟的香菇用酒尾洗涤,沥干;
5)将步骤3)发酵好的黄贡剁椒与步骤4)沥干的香菇混匀。
本发明制备药酒曲的中草药原料及其功效如下:
1)鸭脚板草:具有除痰截疟,解毒消肿的功效;2)水杨柳:具有清热解毒,利胆,利尿等功效;3)野菊花:性微寒,具疏散风热、消肿解毒的功效;4)铺地锦:味甘淡微辛,气微香,内服清热解毒行气散结;例如,用于痰热咳嗽,出丹腹痛,色寒腹痛,外治喉痛,牙痛,目痛。5)甜草:性平,味甘,清热解毒。本发明将鸭脚板草、野菊花、铺地锦、甜草和水杨柳在内的中药原料按特定的比例混合,热水提取,用于制备药酒曲,制备的酒曲能培育出有利的菌群,酿造的米酒具有独特的风味和口感,且富含蛋白质、氨基酸、维生素和矿物质等,营养丰富,特别是这种药酒曲酿制的米酒还具有清热解毒、祛风利湿、补血、利胆、利尿、开胃、消食化积等功效,这个效果是完全难以预料的。
本发明采用合适的中草药成分可以培养出不同的有益菌种,而不同菌种的存在决定了酒的香味和风味,其分泌的形形色色的酶具有生物催化作用,可以加速将谷物及酒曲中的蛋白质(包括酶本身)等转化成氨基酸以及致香性小分子,为酒增添了营养成分及香味。本发明的草药原料一般采用全草。
本发明进一步优选,草药原料由2.2~2.3质量份鸭脚板草、1.6~1.8质量份野菊花、1.8~1.9质量份铺地锦、2.0~2.1质量份甜草和2.0~2.1质量份水杨柳组成。
本发明优选步骤1)中,水煮过程中草药原料与水的体积比为1:(5~15),水煮时间为1~3h;煮水与米粉的质量比为(20~35):(65~80)。
本发明所述的米粉为酒曲领域技术人员所熟知的物料,例如为现有商用产品或者由大米粉碎得到。
本发明优选步骤2)中,糯米与药酒曲的质量比为100:(0.5~1.5);酒头和酒心混合调配成27°~29°的酒料,并密封存放至15~30天。
本发明的技术方案中酒头、酒心和酒尾为本领域的专业术语,酒头指的是蒸酒过程中最先蒸出的不含酒精或含酒精量极低,而富含低沸点脂肪酸、醇酸等的部分;酒心指的是蒸馏过程中蒸出的中间部分,主要含酒精的部分;酒尾为蒸馏过程中最后蒸出的酒精含量低的部分,主要含高沸点有机成分。
酒头几乎不含酒精,但包含有益的营养成分如低级脂肪酸等,而酒心主要是浓度较高的酒精,将两者搭配使用,能使酒料中的有用成分得到充分利用。而浓度在28°左右的酒料,最适合用于黄贡椒的发酵。
本发明较优选的方案,所述新鲜黄贡椒采用酒尾在室温下浸泡洗涤15~45分钟。酒尾中包含的乳酸和酯类比酒头含量高出好几倍,含有亚油酸乙酯、油酸乙酯、乙酯等高级脂肪酸酯和较多杂醇油等。酒尾一般为酿酒过程中被废弃的部分,但是发明人发现其包含的大量高沸点有机致香物和有机营养成分,用其洗涤黄贡椒,能使部分有益成分得到充分利用,同时酒尾为蒸馏水相对普通的水,可以减少不利菌种的引入,相当于对黄贡椒进行消毒,可以明显改善黄贡剁椒的保存期。
本发明进一步优选步骤3)中所述新鲜黄贡椒与食盐的质量比为100:(18~25)。加入食盐腌制的时间为3~5天。
本发明进一步优选步骤3)中所述新鲜黄贡椒与酒料的质量比为100:(40~45)。
本发明进一步优选步骤3)中所述酒料分三批次加入,每次加入量以至少能没过辣椒为标准,每批次加入的时间间隔为5~9天。如果次数过多,不能保证较好的发酵过程,如果加入次数较少,难以保证黄贡椒的口感和色泽。
本发明制备黄贡剁椒过程中关键工艺步骤是先将黄贡椒采用食用盐腌制3~5天,再添加酒料进行发酵,且酒料需严格分多批次加入。现有技术中,一般是将盐和酒料同时加入与辣椒混合发酵,在盐和酒精的同时作用下,辣椒细胞的细胞膜很容易过快流失水分而发生不可恢复性损坏,导致辣椒内细胞质成分流失,细胞质中的色素容易被空气氧化,导致辣椒色泽不佳,甚至褐变,同时,细胞质流失且无法吸水恢复,使辣椒的口感不脆爽。相对普通的红辣椒,黄贡椒中的组织细胞水分更足,细胞壁更薄,肉质更嫩,细胞膜更容易损坏,且黄辣椒素相对红辣椒素更容易被氧化变色,因此,现有技术难以用于腌制色泽较好,口感脆爽的黄贡椒。本发明先对黄贡椒采用食用盐单独腌制,且腌制过程是在敞开体系中进行,在食用盐的作用下,能使黄贡椒的细胞中原有的大部分水缓慢脱除,保证细胞膜不被破坏,且辣椒细胞流失的部分水分在空气中挥发,适当提高了盐水浓度,能够防止发酵过程中黄贡椒被微生物腐败;而后续酒料分多批次加入,能保证黄贡椒缓慢吸收酒料中的水及营养组分,可以保证黄贡剁椒的脆爽口感,细胞缓慢吸水,防止因为过快吸水而胀裂,且酒料中的风味物质及营养成分会部分被辣椒细胞吸收,丰富了黄贡剁椒风味和营养成分。因此,本发明制备的黄贡剁椒能保证黄贡椒的脆爽口感、鲜亮的色泽。
如果是和现有技术一样,采用一次性同时加入食盐和酒料的方式进行发酵处理,发现大部分剁椒都没有漂亮的外观,呈现一种失水过多,萎蔫的状态,而且色泽暗淡,甚至褐变,口感不佳。本发明则恰恰相反,粒度饱满,色泽鲜亮、口感爽脆。
本发明进一步优选步骤3)中所述密封发酵的温度为5~15℃。发酵30-45天后,即可与焯熟的香菇混合,可真空包装制成产品。剁椒与香菇的混合比例分别为:60~80%与20~40%。
本发明制备方法中优选腌制时所用的容器为盛装步骤2)制备的米酒,并放置半个月以上的坛子。该步骤的做法独特,是实现本发明效果的诀窍和关键之一。推测可能是米酒浸泡过的坛子密封性能更好,发酵效果更佳,开坛后剁椒的香气扑鼻而来,更加浓郁。而作为对比,直接采用新坛作为密封容器发酵得到的剁椒则香气平淡。此操作还有助于防止褐变。
此外,黄贡剁椒罐装密封,置于地窖在5~15℃,保存1年以上,获得色泽好,营养更丰富、口感爽脆,风味更佳。
相对现有技术,本发明的技术方案带来的有益技术效果:
1)本发明技术方案采用了特殊的中草药获得药酒曲,并酿造具有独特风味和口感,富含致香风味物及氨基酸、维生素等营养成分,且还具有清热解毒、祛风利湿、补血、利胆、利尿、开胃、消食化积等功效等保健功效的酒料,特别是采用该酒料发酵腌制的黄贡剁椒,风味独特,营养丰富、口感爽脆、色泽鲜亮金黄、保质期长等优点。
2)本发明的技术方案在制备黄贡剁椒过程中采用了特殊的腌制工艺,即先用食盐腌制,再将酒料分次加入发酵的方式,能够保证黄贡剁椒的色泽呈现鲜亮的金黄色,无颜色变深及褐变等现象,且保证了剁黄贡椒的甜、辣、脆口感。
3)本发明风味黄贡剁椒的制备过程在结合传统酒曲生产工艺、传统米酒酿造工艺以及传统腌制工艺的基础上进行了突出的改进,具有生产工艺成熟、步骤简单等优点,有利于大规模生产。
4)本发明技术方案制备的风味黄贡剁椒可以2~3年长时间保存,且在保存一年以上,具有更好的口感。主要原因包括:酒尾为蒸馏水相对普通的水,可以减少不利菌种的引入,相当于对黄贡椒进行消毒,可以明显改善黄贡剁椒的保存期。本发明制备方法中优选腌制时所用的容器为盛装步骤2)制备的米酒,并放置半个月以上的坛子。推测此操作密封性能更好,有利于益生菌发酵,进而有助于防止褐变。
5)本发明技术方案中采用的香菇也经过酒尾洗涤,其包含了大量高沸点有机致香物和有机营养成分,同时酒尾减少不利菌种的引入,也可以明显改善香菇的保存期。
6)本发明技术方案制备的风味黄贡剁椒香菇营养成分丰富,具有独特的香味,且还具有不上火、清热解毒、祛风利湿、补血、利胆、利尿、开胃、消食化积等保健功效。
7)本发明的风味黄贡剁椒香菇制备过程采用廉价的中草药原料以及黄贡椒、香菇等蔬菜原料,具有原料来源广,容易获得,成本低的特点。
8)本发明的风味黄贡剁椒香菇无需添加其他任何甜味剂、增香剂、调味剂等,有利于人体健康。
具体实施方式
以下结合实施例旨在进一步说明本发明,而非限制本发明。
实施例1
220g鸭脚板草、180g野菊花、190g铺地锦、210g甜草和220g水杨柳草药原料混合均匀后,加入草药原料12倍体积的水,加热煮沸,再小火保持微沸,煮2h。取1.3L煮水与4kg新磨米粉混合均匀,制成粒径约3cm的丸子,丸子用布覆盖,置于阴凉处,温度约25℃,自然发酵2天后,再自然光晒干,即得药酒曲。
将50kg糯米蒸熟,冷却后,加入粉碎过的药酒曲0.5kg,混合均匀后,装入罐内,压实,进行密封,保持温度在30℃,进行发酵9天,发酵物料采用传统的蒸酒工艺进行蒸酒,并采用三个容器分别收集酒头、酒心和酒尾;将酒头和酒尾调配成28°的酒料,酒料密封在阴凉处存放25天左右,备用;酒尾单独存放备用。
黄贡椒当季采摘,一般在8~10月份,每天上午9:00点至10:00点之间采摘的黄贡椒肉质最好。将新鲜采摘的黄贡椒100kg先采用酒尾在室温下进行浸泡洗涤30min后,过筛,将黄贡椒自然晾干,再切成6mm左右辣椒段,将辣椒段中加入22kg食盐混匀,放置在敞口容器中,先腌制4天,使黄贡椒进行脱水。腌制黄贡椒转入坛子中,再向坛子中加入13L备用的28°酒料,以酒料覆盖黄贡椒表面为宜,密封,置于10℃左右的地窖中或地下室中保存,且每隔一个星期后,再向坛中补加13L 28°酒料,一共补加两次,每次补加后,密封好坛子,待发酵时间达到42天时,打开坛子,即可得到颜色呈鲜亮黄色、口感脆爽、味道鲜美、味辣、浓香的黄贡剁椒。
将焯熟的香菇用酒尾洗涤15-40分钟,沥干;再将制备好的黄贡剁椒与其混合,得到的风味黄贡剁椒香菇的色泽好,黄贡椒金黄色,两者颜色分明,口感脆爽,香味浓,味道鲜美,回味无穷,是佐餐佳肴。另外,富含对人体有益的营养成分,且包含中药保健成分,具有多食不会上火,开胃、消食化积、清热解毒祛风利湿、补血、利胆,利尿等保健功效。
实施例2
240g鸭脚板草、160g野菊花、200g铺地锦、190g甜草和200g水杨柳草药原料混合均匀后,加入草药原料14倍体积的水,加热煮沸,再小火保持微沸,煮3h。取1.5L煮水与4kg新磨米粉混合均匀,制成粒径约3cm的丸子,丸子用布覆盖,置于阴凉处,温度约25℃,自然发酵2天后,再自然光晒干,即得药酒曲。
将50kg糯米蒸熟,冷却后,加入粉碎过的药酒曲0.6kg,混合均匀后,装入罐内,压实,进行密封,保持温度在30℃,进行发酵8天,发酵物料采用传统的蒸酒工艺进行蒸酒,并采用三个容器分别收集酒头、酒心和酒尾;将酒头和酒尾调配成26°的酒料,酒料密封在阴凉处存放20天左右,备用;酒尾单独存放备用。
黄贡椒当季采摘,一般在8~10月份,每天上午9:00点至10:00点之间采摘的黄贡椒肉质最好。将新鲜采摘的黄贡椒100kg先采用酒尾在室温下进行浸泡洗涤30min后,过筛,将黄贡椒自然晾干,再切成6mm左右辣椒段,将辣椒段中加入24kg食盐混匀,放置在敞口容器中,先腌制3天,使黄贡椒进行脱水。腌制黄贡椒转入坛子中,再向坛子中加入10L备用的26°酒料,以酒料覆盖黄贡椒表面为宜,密封,置于10℃左右的地窖中或地下室中保存,且每隔5天后,再向坛中补加10L26°酒料,一共补加3次,每次补加后,密封好坛子,待发酵时间达到45天时,打开坛子,即可得到颜色呈金黄色、口感脆爽、味道鲜美、味辣、浓香的黄贡剁椒。
将焯熟的香菇用酒尾洗涤15-40分钟,沥干;再将制备好的黄贡剁椒与其混合,得到的风味黄贡剁椒香菇的色泽好,黄贡椒金黄色,两者颜色分明,口感脆爽,香味浓,味道鲜美,回味无穷,是佐餐佳肴。另外,富含对人体有益的营养成分,且包含中药保健成分,具有多食不会上火,开胃、消食化积、清热解毒祛风利湿、补血、利胆,利尿等保健功效。
实施例3:
工艺流程和各种原料配比同实施例1,不同在于没有采用储存过本发明药酒曲发酵蒸馏得到的米酒的老坛,得到的剁椒香气平淡,颜色稍显暗淡。而实施例1开坛后剁椒的香气扑鼻而来,更加浓郁,颜色金黄,无褐变,香菇和黄贡椒混匀颜色分明,口感脆爽,味道鲜美。
对比例1:
工艺流程和各种原料配比同实施例1,不同在于食盐与酒料同时一次性加入。发现与实施例1相比,大部分黄贡剁椒都没有漂亮的外观,呈现一种失水过多,萎蔫的状态,而且色泽暗淡,甚至褐变,口感不佳。同时也影响了香菇的口感和外观。
对比例2:
工艺流程和各种原料配比同实施例1,先加入食盐混合腌制3-5天,不同在于酒料没有分次加入,而是一次性加入,与实施例1相比,黄贡剁椒有一定程度的萎蔫,色泽暗淡,口感不爽脆。同时也影响了香菇的口感和外观。
对比例3:
工艺流程和各种原料配比同实施例1,不同在于黄贡椒没有经过酒尾洗涤,与实施例1相比,香气没有实施例1浓郁。
Claims (10)
1.一种风味剁椒香菇的制备方法,其特征在于,制备过程如下:
1)将2~2.5质量份鸭脚板草、1.5~2.0质量份野菊花、1.5~2.0质量份铺地锦、1.8~2.2质量份甜草和2.0~2.5质量份水杨柳的草药原料进行水煮,所得煮水与米粉混合,制成丸子,自然发酵后,晒干,得到药酒曲;
2)将糯米蒸熟并冷却后,与步骤(1)制备得到的药酒曲混合均匀,密封发酵,发酵物料进行蒸酒,分别收集酒头、酒心和酒尾,酒头和酒心混合调配成26°~30°的酒料;
3)新鲜黄贡椒采用酒尾洗涤,沥干、剁碎,再与食盐混匀腌制;向腌制后的黄贡椒中至少分3次投加酒料,密封发酵得黄贡剁椒;
4)将焯熟的香菇用酒尾洗涤,沥干;
5)将步骤3)发酵好的黄贡剁椒与步骤4)得到的香菇混匀。
2.根据权利要求1所述的制备方法,其特征在于:步骤1)中,水煮过程中草药原料与水的体积比为1:(5~15),水煮时间为1~3h;煮水与米粉的质量比为(20~35):(65~80)。
3.根据权利要求1所述的制备方法,其特征在于:步骤2)中,糯米与药酒曲的质量比为100:(0.5~1.5);酒头和酒心混合调配成27°~29°的酒料,并密封存放至15~30天。
4.根据权利要求1所述的制备方法,其特征在于:步骤3)中所述新鲜黄贡椒采用酒尾浸泡洗涤15~45分钟。
5.根据权利要求1所述的制备方法,其特征在于:步骤3)中所述新鲜黄贡椒与食盐的质量比为100:(18~25)。
6.根据权利要求1或5所述的制备方法,其特征在于:步骤3)中所述新鲜黄贡椒与酒料的质量比为100:(40~45)。
7.根据权利要求6所述的制备方法,其特征在于:步骤3)中所述酒料分三批次加入,每次加入量以至少能没过辣椒为标准,每批次加入的时间间隔为5~9天。
8.根据权利要求1所述的制备方法,其特征在于:步骤3)中加入食盐腌制的时间为3~5天。
9.根据权利要求1或8所述的制备方法,其特征在于:步骤3)中所述密封发酵的温度为5~15℃。
10.根据权利要求1所述的制备方法,其特征在于:步骤3)中密封发酵时所用的容器为盛装步骤2)制备的米酒,并连续储存半个月以上的坛子。
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CN106579183A (zh) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | 一种萝卜风味剁黄贡椒的制备方法 |
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