CN107712768A - 一种山黄皮甘蔗混合酱料的制备方法 - Google Patents
一种山黄皮甘蔗混合酱料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种山黄皮甘蔗混合酱料的制备方法。具体包括:该酱是由山黄皮、甘蔗、大蒜、生姜、植物油、食用盐、白酒组成,通过加工酿制制备而成一种极具特色新型山黄皮甘蔗杂酱。通过实施本发明,使山黄皮和营养丰富、脆爽并具有保健功效的甘蔗完美结合起来,形成了一种味道鲜美、脆爽、喂甜、味香、营养极高、极具特色新型山黄皮甘蔗杂酱。制备出来的杂酱不但口感、香味、营养更突出,而且使杂酱本身的品质得以大幅度增值。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种山黄皮甘蔗混合酱料的制备方法。
技术背景
山黄皮俗称"鸡皮果",属芸香科植物,花期4~5及7~8月,稀至10月仍开花,盛果期8~10月。果实、树叶均具有特殊香味。主要分布在广西西南边陲少数民族聚居的石山地区。果实含有18种氨基酸及人体所需的多种矿物营养,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药。果实经过腌制加工,可成为调味上品,有独特香味。
而以山黄皮果为原料制备成一种风味别具一格的果酱,是黄皮果深加工的另外一种很好的门道。目前,制备山黄皮果酱大致的工艺是:选用鲜山黄皮并经粗加工制成果胚后,加适量的食糖、醋、椒制作而成。做成的产品色泽金黄,细腻嫩滑,滋味柔和,产品富含蛋白质,有机酸、果胶素和多种维生素,常吃可以增加营养,解暑清热,止咳化痰,提神开胃,帮助消化。
从相关文献获悉,山黄皮酱的制作方法还有:(1)原料组成:山黄皮、红片糖、糯米甜酒、豆瓣酱、芝麻酱、蒜米、红辣椒、米醋;制备工艺:先煮糖液,直至糖液金黄发亮,依次放入糯米甜酒、豆瓣酱、黄皮果、蒜米、红辣椒等,继续用中火煮沸。15分钟后,放入米醋和芝麻酱,拌均煮沸即可。
(2)原料组成:山黄皮和冰糖;制作工艺:将新鲜黄皮果洗净,去核,然后用榨汁机将去核的黄皮果打成浆,接着用纱布过滤,倒入锅中并加入冰糖,慢火熬制,直到成酱。
专利申请号是201210307555的“一种山黄皮酱的生产方法”。该发明公开了一种山黄皮酱的生产方法,其中包括以下步骤:1)鲜果分级;2)浸泡消毒;3)去核腌制:将消毒后的山黄皮果从盐水中取出,进行去核处理,然后将果肉置于腌制罐中,密封腌制;4)配料制作:准备好配料辣椒、蒜蓉、味精、食盐、糖精、豆豉,将所准备的材料一起送入绞碎机进行绞碎,得到浆状的配料;5)混合发酵:将腌制好的山黄皮果肉与已制作好的配料混合,接入干酵母,置于发酵罐中进行发酵处理;6)消毒装罐。
上述山黄皮酱口感、营养等都比较单一,山黄皮酱产品不具特色,没有明显的市场优势。
发明内容
本发明的目的就是克服现有产品的不足而提供全新的一种山黄皮甘蔗混合酱料的制备方法。具体包括:该酱是由山黄皮、甘蔗、大蒜、生姜、植物油、食用盐、白酒组成,通过加工酿制制备而成一种极具特色新型山黄皮甘蔗杂酱。通过实施本发明,使山黄皮和营养丰富、脆爽并具有保健功效的甘蔗完美结合起来, 形成了一种味道鲜美、脆爽、喂甜、味香、营养极高、极具特色新型山黄皮甘蔗杂酱。制备出来的杂酱不但口感、香味、营养更突出,而且使杂酱本身的品质得以大幅度增值。
所述的甘蔗,(学名:Saccharum officinarum)甘蔗属,多年生高大实心草本,根状茎粗壮发达,秆高3-5米。甘蔗是温带和热带农作物,是制造蔗糖的原料。甘蔗中含有丰富的糖分、水分,还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质,主要用于制糖。现代医学研究表明,甘蔗中含有丰富的糖分、水分,此外,还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质。甘蔗不但能给食物增添甜味,而且还可以提供人体所需的营养和热量。含蛋白质、脂肪、糖类、钙、磷、铁、天门冬素、天门冬氨酸、谷氨酸、丝氨酸、丙氨酸、缬氨酸、亮氨酸、正这氨酸、赖氨酸、羟丁氨酸、谷氨酰胺、脯氨酸、酪氨酸、胱氨酸、苯丙氨酸、γ-氨基丁酸等多种氨基酸,延胡索酸、琥珀酸、甘醇酸、苹果酸、柠檬酸、草酸等有机酸及维生素B1、B2、B6、C。榨去汁的甘蔗渣中,含有对小鼠艾氏癌和肉瘤180有抑制作用的多糖类。
本发明是通过以下技术方案来实现的:
一种山黄皮甘蔗混合酱料的制备方法,技术方案中在于:该酱是由山黄皮、甘蔗、大蒜、生姜、植物油、食用盐、白酒组成。
具体包括如下步骤:
1、山黄皮原料采集:选择7~8成熟、无病虫害及新鲜的山黄皮果实作为原料。
2、甘蔗原料采集:选择7~8熟的甘蔗作为原料。
3、蒜头采集:选择无发芽状、无霉烂的蒜头作为原料。
4、生姜采集:选择无霉烂、色泽正常的新鲜生姜作为原料。
5、原料组成及配比:山黄皮51%、甘蔗20%、大蒜6%、生姜3%、植物油8%、食用盐8%、白酒4%。
6、山黄皮原料处理:将山黄皮果实清洗干净后去除果核,接着破碎成浆备用。
7、甘蔗原料处理:将甘蔗去除叶片及须毛后清洗干净,接着去皮并剁碎成颗粒状备用。
8、大蒜原料处理:将大蒜去皮并清洗干净,接着把大蒜剁成蒜末备用。
9、生姜原料处理:将生姜去皮并清洗干净,接着把生姜剁成姜末备用。
10、拌料:将上述处理过的山黄皮、甘蔗、大蒜、生姜、食用盐、白酒以及植物油混合起来并搅拌均匀成混合酱料。
11、发酵:将混合酱料装入非金属容器中并密封起来,在20~35℃条件下自然发酵18~25天得山黄皮甘蔗原料酱。
12、成品:将发酵好的山黄皮甘蔗原料酱按量分装于包装瓶中而得到可流通上市的成品。
本发明具有如下优点:
1、本发明的所提出的山黄皮甘蔗杂酱其制备方法不但构思新颖,而且制作工艺简单,容易实施。
2、通过实施本发明,主要原料——山黄皮果,该果实有独特香味,并含有18种氨基酸及人体所需的多种矿物营养,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药。在山黄皮果产地,其原料来源十分丰富,而且价格低廉,容易组织。
3、通过实施本发明,采用营养丰富、味甜、脆爽并具有保健功效的甘蔗作为辅料,使杂酱的营养更突出,而且使杂酱本身的品质都得以增值。
4、所用的辅料——甘蔗,其原料来源十分丰富,而且原料价格低廉,容易组织。
5、通过实施本发明,将指山黄皮和甘蔗结合起来,形成了一种味道鲜美、脆爽、喂甜、味香、营养极高、极具特色新型山黄皮甘蔗杂酱。
6、通过实施本发明,杂酱产品积极具特色,有明显的市场优势。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种山黄皮甘蔗混合酱料的制备方法,技术方案中在于:该酱是由山黄皮、甘蔗、大蒜、生姜、植物油、食用盐、白酒组成。
具体实施方式如下:
1、山黄皮原料采集:选择7~8成熟、无病虫害及新鲜的山黄皮果实作为原料。
2、甘蔗原料采集:选择7~8熟的甘蔗作为原料。
3、蒜头采集:选择无发芽状、无霉烂的蒜头作为原料。
4、生姜采集:选择无霉烂、色泽正常的新鲜生姜作为原料。
5、原料组成及配比:山黄皮51%、甘蔗20%、大蒜6%、生姜3%、植物油8%、食用盐8%、白酒4%。
6、山黄皮原料处理:将山黄皮果实清洗干净后去除果核,接着破碎成浆备用。
7、甘蔗原料处理:将甘蔗去除叶片及须毛后清洗干净,接着去皮并剁碎成颗粒状备用。
8、大蒜原料处理:将大蒜去皮并清洗干净,接着把大蒜剁成蒜末备用。
9、生姜原料处理:将生姜去皮并清洗干净,接着把生姜剁成姜末备用。
10、拌料:将上述处理过的山黄皮、甘蔗、大蒜、生姜、食用盐、白酒以及植物油混合起来并搅拌均匀成混合酱料。
11、发酵:将混合酱料装入非金属容器中并密封起来,在20~35℃条件下自然发酵18~25天得山黄皮甘蔗原料酱。
12、成品:将发酵好的山黄皮甘蔗原料酱按量分装于包装瓶中而得到可流通上市的成品。
Claims (1)
1.一种山黄皮甘蔗混合酱料的制备方法,其特征在于:该酱是由山黄皮、甘蔗、大蒜、生姜、植物油、食用盐、白酒组成;
具体包括如下步骤:
(1)山黄皮原料采集:选择7~8成熟、无病虫害及新鲜的山黄皮果实作为原料;
(2)甘蔗原料采集:选择7~8熟的甘蔗作为原料;
(3)蒜头采集:选择无发芽状、无霉烂的蒜头作为原料;
(4)生姜采集:选择无霉烂、色泽正常的新鲜生姜作为原料;
(5)原料组成及配比:山黄皮51%、甘蔗20%、大蒜6%、生姜3%、植物油8%、食用盐8%、白酒4%;
(6)山黄皮原料处理:将山黄皮果实清洗干净后去除果核,接着破碎成浆备用;
(7)甘蔗原料处理:将甘蔗去除叶片及须毛后清洗干净,接着去皮并剁碎成颗粒状备用;
(8)大蒜原料处理:将大蒜去皮并清洗干净,接着把大蒜剁成蒜末备用;
(9)生姜原料处理:将生姜去皮并清洗干净,接着把生姜剁成姜末备用;
(10)拌料:将上述处理过的山黄皮、甘蔗、大蒜、生姜、食用盐、白酒以及植物油混合起来并搅拌均匀成混合酱料;
(11)发酵:将混合酱料装入非金属容器中并密封起来,在20~35℃条件下自然发酵18~25天得山黄皮甘蔗原料酱;
(12)成品:将发酵好的山黄皮甘蔗原料酱按量分装于包装瓶中而得到可流通上市的成品。
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