CN107495129B - 一种香辣味复合豆渣酱及其制备方法 - Google Patents
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Abstract
一种香辣味复合豆渣酱及其制备方法,其中该豆渣酱配料时的组分及各组分的质量份为:食用植物油54~56份、发酵豆渣28~30份、辣椒粉5.2~6.4份、黄豆酱1.8~2.2份、豆瓣酱1.6~1.8份、食用盐1.8~2.2份、熟芝麻仁1.3~1.5份、姜末1.0~1.2份、海藻糖0.8~1.0份、鸡精调味料0.6~1.0份、白砂糖0.4~0.6份、五香粉0.2~0.4份、花椒粉0.2~0.4份,主要加工工艺步骤包括发酵豆渣的制备、炒制、灌装和杀菌。本发明所述香辣味复合豆渣酱营养丰富,口感细腻,滋味鲜美,风味突出,色泽诱人,保质期长。
Description
技术领域
本发明属于食品加工领域,特别涉及一种香辣味复合豆渣酱及其制备方法。
背景技术
豆渣是豆腐、豆乳、豆腐皮、腐竹等大豆制品加工过程中的主要副产物,富含膳食纤维、蛋白质、多种维生素和矿物质以及大豆异黄酮等成分。据分析,每100 g干豆渣中含有膳食纤维50~57 g、蛋白质13~20 g、脂肪6~21 g、淀粉3~4 g、灰分3~5 g。我国是大豆及其制品的主要消费国,每年消耗大豆约1000万吨(不包括油用),产生约2000万吨湿豆渣,但大量的豆渣仍然停留在以饲料为主的初级利用阶段,因此造成了豆渣资源浪费。目前,国内外对豆渣的研究主要集中在豆渣膳食纤维的制备及其在焙烤食品中的应用上。然而,豆渣存在的口感粗糙、豆腥味浓郁、容易腐败变质等缺陷严重制约了其深度开发利用。
CN106360364A公开了一种豆渣酱的制备方法,该方法中先将豆渣放入食用油中炸至微黄时捞出,摊开晾凉,然后拌入其它炒制好的原辅料中。虽然高温油炸可消除豆渣中的豆腥味,但依然难以改善其粗糙的口感,同时还会造成豆渣中不耐热的营养与活性成分的损失。
CN101313746A公开了一种辣豆渣酱的制备方法。该方法中先将豆渣炒熟、冷却、上堆拍紧后于8~20℃环境下发酵至出现浓香味,再将其熏干或烘干,粉碎成细末,然后将发酵豆渣末与香辛料末和调味料粉混合均匀,得到混合物料,最后将加热至200℃~300℃的食用油倒入该混合物料中,搅拌均匀、冷却后包装,得到辣豆渣酱。虽然采用自然发酵方式可以改善豆渣粗糙的口感,消除豆腥味,但自然发酵存在周期长、发酵豆渣的品质因环境温度的波动而出现不稳定等缺陷。采用柴烟熏烤或烘箱烘烤的方式对发酵豆渣进行干燥又会使产品的生产工艺复杂化、生产周期延长。另外,将温度为200℃~300℃的食用油倒入混合物料中,需严格控制操作,否则容易造成物料受热不均而焦糊,并且采用淋油方式处理混合物料,难以使香辛料中的香味物质得到充分溶出。
发明内容
本发明的目的是克服现有技术的不足,提供一种香辣味复合豆渣酱及其制备方法,以有效改善豆渣粗糙的口感和消除其豆腥味,实现豆渣的高值转化利用,丰富复合调味酱的品种,得到的复合豆渣酱具有口感细腻、滋味鲜美、风味突出、色泽诱人等特点。
一种香辣味复合豆渣酱,其特征在于该豆渣酱配料时的组分及各组分的质量份为:食用植物油54~56份、发酵豆渣28~30份、辣椒粉5.2~6.4份、黄豆酱1.8~2.2份、豆瓣酱1.6~1.8份、食用盐1.8~2.2份、熟芝麻仁1.3~1.5份、姜末1.0~1.2份、海藻糖0.8~1.0份、鸡精调味料0.6~1.0份、白砂糖0.4~0.6份、五香粉0.2~0.4份、花椒粉0.2~0.4份;
其制备工艺步骤如下:
(1)炒制
将食用植物油加热熟化后冷却至120~140℃,加入发酵豆渣和姜末翻炒生香,然后加入食用盐、海藻糖和白砂糖翻炒均匀,再依次加入黄豆酱、豆瓣酱和辣椒粉翻炒至油澄清透明,最后加入鸡精调味料、花椒粉、五香粉和熟白芝麻仁翻炒均匀,得到炒制豆渣酱;
(2)灌装、杀菌
将步骤(1)中得到的炒制豆渣酱趁热灌装、真空封口后杀菌,冷却至室温后得到香辣味复合豆渣酱。
上述技术方案中,所述发酵豆渣的制备是将新鲜豆渣先大火后小火炒制至其水分含量约70%~75%,冷却后称重,加入其质量0.4%~0.6%的毛霉菌粉,搅拌均匀后于28~30℃下发酵4~5 d。
上述技术方案中,所述杀菌是将真空封口后的豆渣酱于95~98℃下保持15~30min。
上述技术方案中,所述食用植物油为菜籽油、橄榄油、油茶籽油、大豆油、花生油、葵花籽油中的任何一种。
与现有技术相比,本发明具有以下有益效果:
1、本发明所述香辣味复合豆渣酱的制备方法中将发酵豆渣、黄豆酱、豆瓣酱、海藻糖和多种香辛料搭配使用,其配方独特,科学合理。发酵豆渣不仅富含可溶性膳食纤维、蛋白质和多种B族维生素,而且口感细腻,豆腥味小,具有特殊的发酵风味,更易于被人体消化;海藻糖具有矫味功效,将该物质与多种香辛料复配使用可增强复合豆渣酱的美味,消除异味。得到的复合豆渣酱不仅口感细腻、滋味鲜香、无豆腥味,而且含有人体健康必需的多种营养素,改善人体肠道菌丛,延缓衰老,保护心血管等,是一种具有较高营养与保健价值的复合调味品。
2、本发明所述香辣味复合豆渣酱的制备方法主要采用炒制工艺。先将发酵豆渣与生姜末一起炒制不仅可以使豆渣进一步脱水和熟化,同时可形成多种香味物质,而且还能够消除发酵豆渣中残留的豆腥味和抗营养因子,再依次加入其他香辛料和调味料炒制,由此赋予复合豆渣酱特征风味,同时产生多种诱人的风味物质。
3、本发明提供的香辣味复合豆渣酱营养丰富,口感细腻,滋味鲜美,风味突出,色泽诱人,保质期长。
具体实施方式
以下通过实施例对本发明所述香辣味复合豆渣酱及其制备方法作进一步说明。
实施例1
本实施例中,香辣味复合豆渣酱配料时的组分及各组分的质量份为:菜籽油54kg、发酵豆渣30 kg、辣椒粉6.4 kg、黄豆酱2.2 kg、豆瓣酱1.8 kg、食用盐2.2 kg、熟芝麻仁1.5 kg、生姜末1.2 kg、海藻糖1.0 kg、鸡精调味料1.0 kg、白砂糖0.6 kg、五香粉0.4 kg、花椒粉0.4 kg,该复合酱的制备方法如下:
(1)制备发酵豆渣
将新鲜豆渣先大火后小火炒制至其水分含量约70%,冷却后称重,加入其质量0.6%的毛霉菌粉,搅拌均匀后于30℃下发酵4 d;
(2)炒制
将菜籽油加热熟化后冷却至120℃,加入发酵豆渣和生姜末翻炒生香,然后加入食用盐、海藻糖和白砂糖翻炒均匀,再依次加入黄豆酱、豆瓣酱和辣椒粉翻炒至油澄清透明,最后加入鸡精调味料、花椒粉、五香粉和熟白芝麻仁翻炒均匀,得到炒制豆渣酱;
(3)灌装、杀菌
将步骤(2)中得到的炒制豆渣酱趁热灌装、真空封口后于95℃下保持30 min,冷却至室温后得到香辣味复合豆渣酱。
实施例2
本实施例中,香辣味复合豆渣酱配料时的组分及各组分的质量份为:橄榄油55kg、发酵豆渣29 kg、辣椒粉5.8 kg、黄豆酱2.0 kg、豆瓣酱1.7 kg、食用盐2.0 kg、熟芝麻仁1.4 kg、生姜末1.1 kg、海藻糖0.9 kg、鸡精调味料0.8 kg、白砂糖0.5 kg、五香粉0.3 kg、花椒粉0.3 kg,该复合酱的制备方法如下:
(1)制备发酵豆渣
将新鲜豆渣先大火后小火炒制至其水分含量约73%,冷却后称重,加入其质量0.5%的毛霉菌粉,搅拌均匀后于29℃下发酵4.5 d;
(2)炒制
将橄榄油加热熟化后冷却至130℃,加入发酵豆渣和生姜末翻炒生香,然后加入食用盐、海藻糖和白砂糖翻炒均匀,再依次加入黄豆酱、豆瓣酱和辣椒粉翻炒至油澄清透明,最后加入鸡精调味料、花椒粉、五香粉和熟白芝麻仁翻炒均匀,得到炒制豆渣酱;
(3)灌装、杀菌
将步骤(2)中得到的炒制豆渣酱趁热灌装、真空封口后于96℃下保持22 min,冷却至室温后得到香辣味复合豆渣酱。
实施例3
本实施例中,香辣味复合豆渣酱配料时的组分及各组分的质量份为:油茶籽油56kg、发酵豆渣28 kg、辣椒粉5.2 kg、黄豆酱1.8 kg、豆瓣酱1.6 kg、食用盐1.8 kg、熟芝麻仁1.3 kg、生姜末1.0 kg、海藻糖0.8 kg、鸡精调味料0.6 kg、白砂糖0.4 kg、五香粉0.2 kg、花椒粉0.2 kg,该复合酱的制备方法如下:
(1)制备发酵豆渣
将新鲜豆渣先大火后小火炒制至其水分含量约75%,冷却后称重,加入其质量0.4%的毛霉菌粉,搅拌均匀后于28℃下发酵5 d;
(2)炒制
将油茶籽油加热熟化后冷却至140℃,加入发酵豆渣和生姜末翻炒生香,然后加入食用盐、海藻糖和白砂糖翻炒均匀,再依次加入黄豆酱、豆瓣酱和辣椒粉翻炒至油澄清透明,最后加入鸡精调味料、花椒粉、五香粉和熟白芝麻仁翻炒均匀,得到炒制豆渣酱;
(3)灌装、杀菌
将步骤(2)中得到的炒制豆渣酱趁热灌装、真空封口后于98℃下保持15 min,冷却至室温后得到香辣味复合豆渣酱。
Claims (2)
1.一种香辣味复合豆渣酱,其特征在于该豆渣酱配料时的组分及各组分的质量份为:食用植物油54~56份、发酵豆渣28~30份、辣椒粉5.2~6.4份、黄豆酱1.8~2.2份、豆瓣酱1.6~1.8份、食用盐1.8~2.2份、熟芝麻仁1.3~1.5份、姜末1.0~1.2份、海藻糖0.8~1.0份、鸡精调味料0.6~1.0份、白砂糖0.4~0.6份、五香粉0.2~0.4份、花椒粉0.2~0.4份;所述发酵豆渣是将新鲜豆渣先大火后小火炒制至其水分含量约70%~75%,冷却后称重,加入其质量0.4%~0.6%的毛霉菌粉,搅拌均匀后于28~30℃下发酵4~5 d得到;
其制备工艺步骤如下:
(1)炒制
将食用植物油加热熟化后冷却至120~140℃,加入发酵豆渣和姜末翻炒生香,然后加入食用盐、海藻糖和白砂糖翻炒均匀,再依次加入黄豆酱、豆瓣酱和辣椒粉翻炒至油澄清透明,最后加入鸡精调味料、花椒粉、五香粉和熟白芝麻仁翻炒均匀,得到炒制豆渣酱;
(2)灌装、杀菌
将步骤(1)中得到的炒制豆渣酱趁热灌装、真空封口后杀菌,冷却至室温后得到香辣味复合豆渣酱;杀菌是将真空封口后的豆渣酱于95~98℃下保持15~30 min。
2.根据权利要求1所述香辣味复合豆渣酱,其特征在于所述食用植物油为菜籽油、橄榄油、油茶籽油、大豆油、花生油、葵花籽油中的任何一种。
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