CN107373620A - 一种糯米豆瓣酱的制作方法 - Google Patents
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Abstract
本发明公开了一种糯米豆瓣酱制作方法，属于食品加工技术领域。为解决先有豆瓣酱口感不佳，提供一种豆瓣酱的制作方法，本发明包括四个步骤：制备辣椒酱、制备醪糟、豆瓣发酵和制备豆瓣酱，具体包括：辣椒去把清洗拌盐发酵3个月，使用自动搅拌机加工成小块；糯米经煮熟、通蒸汽、泡胀、再煮熟加曲发酵；胡豆筛选、去石、剥壳、浸水加曲发酵成曲，加入醪糟水发酵；以一定比例混合辣椒酱和豆瓣制成豆瓣酱。本发明具有独特的醇香并口感细腻。富含维生素、微量元素、氨基酸等成分。酱体呈红褐色、鲜艳、有光泽，粘稠适度，无霉花、无杂质。
Description
技术领域
本发明涉及豆瓣酱制作技术领域，尤其是一种糯米豆瓣酱的制作方法。
背景技术
豆瓣酱是调味品中比较常用的调料，主要原料有胡豆、黄豆等，辅料有辣椒、食盐等。豆瓣酱属于发酵红褐色调味料，其形态是液态糊状的浆液中含有豆瓣。豆瓣酱味鲜而醇厚，具有酱香和酯香，开胃益脾，深受人们喜爱。胡豆为一年生活越年生草本植物，属豆科植物。是豆类蔬菜中重要的食用豆之一，胡豆中含蛋白质、碳水化合物、粗纤维、磷脂、胆碱、维生素B1、维生素B2、烟酸、和钙、铁、磷、钾等多种矿物质，犹其是磷和钾含量较高，具有很高的营养价值。
豆瓣酱中还富含亚油酸，亚麻酸，对人体补充必须的脂肪酸和降低胆固醇均有益处，从而降低患心血管疾病的机率。无论是从口感上还是从营养价值上来看，豆瓣酱在日常生活中都占有重要地位。
随着社会不断发展，人们对生活质量的高追求和高标准也逐渐体现在日常食品方面，目前市场上的类似产品已逐渐不能满足人们的需求，特别是对豆瓣酱风味更形成了一种独特的需求，因此，开发一种能满足人们对豆瓣酱的风味的需求的豆瓣酱是非常必要的。
发明内容
本发明的目的在于：提供一种糯米豆瓣酱的制作方法，具有独特的醇香和细腻的口感，并且它采用原生态制作方法，不添加防腐剂，对身体无害。
本发明采用的技术方案如下：
A、制备辣椒酱：称取质量份为900份的辣椒，去把清洗并轧碎加入辣椒与盐质量比例为100：1的盐，发酵90～100天制成辣椒酱，并使用自动搅拌机加工成小块；
B、制备醪糟水：称取质量份为100份的糯米，并将糯米蒸熟，蒸熟后用蒸汽蒸50～70分钟，然后将糯米泡胀，所述泡胀具体是指添加冷水浸泡2～3小时，特别地在夏季浸泡1～2小时，冬季浸泡3～4小时，经泡胀后再蒸20～40分钟，冷却至35～45℃，添加酒曲质量份为5份的酒曲后密封发酵得到醪糟，然后向醪糟中加入质量份为180份的盐并加热制成醪糟水；
C、制备豆瓣：称取质量份为200份的胡豆，筛选掉有虫眼的并剔除掉石头等杂质，将干胡豆剥壳并进行清洗，经初步处理完毕后向胡豆中加入体积为胡豆2倍的水并浸泡1～2小时，添加质量份为6份的黄曲霉，放置于温度保持在35～36℃的通风发酵床设备上70～75小时成曲，成曲加醪糟水，生成的醪糟水加质量份18份的盐加热制成盐开水，在44～46℃恒温条件下发酵14～16天；
D、制备豆瓣酱：按辣椒酱和豆瓣的质量比例为6：4混合，存放一个月制成豆瓣酱。
综上所述，由于采用了上述技术方案，本发明的有益效果是：由于使用糯米制作的醪糟的加入使豆瓣酱具有一种独特的醇香，并且口感细腻。胡豆含蛋白质、碳水化合物、粗纤维、磷脂、胆碱、维生素B1、维生素B2、烟酸、和钙、铁、磷、钾等多种矿物质，犹其是磷和钾含量较高。在整个生产过程中采用原生态制作方法，不添加防腐剂，对身体无害。制作过程中对胡豆的营养价值破坏较少，所以制作出的豆瓣酱仍具有丰富的营养价值。
具体实施方式
下面结合实施例做进一步说明。
实施例1
A、制备辣椒酱：称取优质辣椒9000斤，将辣椒去把清洗并轧碎，拌入180斤盐，发酵90天制成辣椒酱，并使用自动搅拌机加工成小块；
B、制备醪糟水：
1)称取优质糯米1000斤，并将糯米蒸熟；
2)将蒸熟的糯米用蒸汽蒸一个小时，一边翻一边加水，加冷水500斤；
3)泡胀：用冷水泡3个小时；
4)再蒸半个小时，冷却至40℃加曲千分之五，放至罐内用塑料密封发酵，得到醪糟，然后向醪糟中加入质量份为180份的盐并加热制成醪糟水；
C、制备豆瓣：
1)筛选：筛选没有虫眼的胡豆及剔除掉石头等杂质，选取2000斤干胡豆，并剥壳清洗；
2)润水：在2000斤胡豆里加入4000斤水；
3)加曲精6斤；
4)通风发酵：放至通风发酵床设备上，温度保持在35-36℃；
5)放至3天成曲；
6)成曲加醪糟水，生成的醪糟水加盐180斤制成盐开水；
7)保温发酵：45℃恒温发酵15天；
D、制备豆瓣酱：将制备好的辣椒酱和豆瓣按照质量比例为6∶4的比例进行混合，存放一个月制成豆瓣酱。
实施例2
A、制备辣椒酱：称取优质辣椒9000斤，将辣椒去把清洗并轧碎，拌入180斤盐，发酵95天制成辣椒酱，并使用自动搅拌机加工成小块；
B、制备醪糟水：
1)称取优质糯米1000斤，并将糯米蒸熟；
2)将蒸熟的糯米用蒸汽蒸一个小时，一边翻一边加水，加冷水500斤；
3)泡胀：用冷水泡2个小时；
4)再蒸半个小时，冷却至40℃加曲5斤，放至罐内用塑料密封发酵，得到醪糟，然后向醪糟中加入质量份为180份的盐并加热制成醪糟水；
C、制备豆瓣：
1)筛选：筛选没有虫眼的胡豆及剔除掉石头等杂质，选取2000斤干胡豆，并剥壳清洗；
2)润水：在2000斤胡豆里加入4000斤水；
3)加曲精6斤；
4)通风发酵：放至通风发酵床设备上，温度保持在35℃；
5)放至3天成曲；
6)成曲加醪糟水，生成的醪糟水加盐180斤制成盐开水；
7)保温发酵：45℃恒温发酵15天；
D、制备豆瓣酱：将制备好的辣椒酱和豆瓣按照质量比例为5∶5的比例进行混合，存放一个月制成豆瓣酱。
实施例3
A、制备辣椒酱：称取优质辣椒9000斤，将辣椒去把清洗并轧碎，拌入180斤盐，发酵100天制成辣椒酱，并使用自动搅拌机加工成小块；
B、制备醪糟水：
1)称取优质糯米1000斤，并将糯米蒸熟；
2)将蒸熟的糯米用蒸汽蒸一个小时，一边翻一边加水，加冷水500斤；
3)泡胀：用冷水泡3个小时：
4)再蒸半个小时，冷却至40℃加曲5斤，放至罐内用塑料密封发酵，得到醪糟，然后向醪糟中加入质量份为180份的盐并加热制成醪糟水；
C、制备豆瓣：
1)筛选：筛选没有虫眼的胡豆及剔除掉石头等杂质，选取2000斤干胡豆，并剥壳清洗；
2)润水：在2000斤胡豆里加入4000斤水；
3)加曲精6斤；
4)通风发酵：放至通风发酵床设备上，温度保持在36℃；
5)放至3天成曲；
6)成曲加醪糟水，生成的醪糟水加盐180斤制成盐开水；
7)保温发酵：46℃恒温发酵16天；
D、制备豆瓣酱：将制备好的辣椒酱和豆瓣按照质量比例为4∶6的比例进行混合，存放一个月制成豆瓣酱。
Claims (4)
1.一种糯米豆瓣酱的制作方法，其特征在于：包括制备辣椒酱、制备醪糟水、制备豆瓣和制备豆瓣酱的步骤：
A、制备辣椒酱：称取质量份为9000份的辣椒，去把清洗并轧碎加入一定比例的盐，发酵90～100天制成辣椒酱，并使用自动搅拌机加工成小块；
B、制备醪糟水：称取质量份为1000份的糯米，并将糯米蒸熟，蒸熟后用蒸汽蒸50～70分钟，然后将糯米泡胀，再蒸20～40分钟，冷却至35～45℃，添加质量份为5份的酒曲后密封发酵得到醪糟；然后向醪糟中加入质量份为180份的盐并加热制成醪糟水；
C、制备豆瓣：称取质量份为2000份的胡豆分别经过筛选、去石和剥壳，在胡豆中加入体积为胡豆2倍的水并浸泡1～2小时，添加质量份为6份的曲精，放置在温度保持在35～36℃的通风发酵床设备上70～75小时成曲，成曲后加入制备好的醪糟水，然后在44～46℃恒温条件下发酵14～16天；
D、制备豆瓣酱：将制备好的辣椒酱和豆瓣按照质量比例为6∶4的比例进行混合，存放一个月制成豆瓣酱。
2.根据权利要求1所述的糯米豆瓣酱的制作方法，其特征在于：所述步骤A中，所述的一定比例的盐是指辣椒与盐的质量比例为100∶1。
3.根据权利要求1所述的糯米豆瓣酱的制作方法，其特征在于：所述B步骤中的泡胀是指用冷水浸泡1～4小时。
4.根据权利要求1所述的糯米豆瓣酱的制作方法，其特征在于：所述C步骤中的曲精是指米曲霉。
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