CN107712832A - 一种面包涂抹用蒜酱及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种面包涂抹用蒜酱及其加工方法，属于面包酱制品领域。本发明针对现有面包涂抹酱类食品品种、口味的单一，以及大蒜生食后可在口腔内留有持久的异味，造成口臭的问题，以大蒜为主要原料，经切片、蒸熟、打浆、调配、浓缩、灌装、脱气、杀菌等工艺流程，研发出一种面包涂抹用蒜酱。本发明可用于面包酱制品的加工与开发。
Description
技术领域
本发明涉及面包酱制品领域，具体涉及一种面包涂抹用蒜酱及其加工方法。
背景技术
大蒜是百合科植物蒜的茎,又叫葫蒜、葫、独蒜等，大蒜含有大量的对人体有益的蛋白质、氨基酸、维生素、脂肪、微量元素及硫化物等，大蒜中碳水化合物及微量元素的含量高。每100g新鲜大蒜含水70克、蛋白质4.4克、脂肪0.2克、碳水化合物23克、粗纤维0.7克、钙5毫克、磷44毫克、铁0.4毫克、维生素B10.24毫克、维生素C3毫克，其中特殊成份蒜素、蒜酶等构成大蒜的特殊风味。
大蒜具有抗菌消炎，预防和治疗高血脂症、抗动脉粥样硬化、抗肿瘤、抗糖尿病、保护肝功能、抗氧化、抗衰老等功能。近年国内外研究表明，大蒜有效成分对胃癌、肝癌、膀胱癌、结肠癌等多种癌症具有一定的预防和治疗作用。因此，国外愈来愈多的人形成“吃大蒜热”。国内由于人民生活水平的提高，食品结构的改变，对方便食品、保健食品的需求也逐年增大。过去人们只是将蒜头直接食用或经过粗加工投入市场或出口，产品的品位低，效益差。蒜酱这一产品，可以直接食用，为广大消费者提供了具有食用、贮藏、携带方便的符合卫生要求的天然多功能保食品，是居家、饭店理想的进餐佐料。
面包是人类重要的主食之一，它以风味好、易消化、营养价值高及食用方便等特点而受到越来越多人们的喜爱。随着人民生活水平的不断提高和生活节奏的加快，面包的消费量不断增加，花色品种更丰富。因此，面包涂抹食品的出现也就成为必然。在我国，目前用于面包涂抹食品酱类多是各种果酱、花生酱等等，其品种、口味比较单一；市场上销售的各种沙拉酱，口味多不适合于国人，因而在消费上受到限制。
市场现有的蒜酱主要是各类蔬菜蒜酱、辣椒蒜酱和蒜蓉酱，都是用新鲜大蒜加工而成，蒜味较重，适用于生蘸、水饺、白切肉、海鲜、蔬菜、粉丝等食品的调味品，不适用于面包类食品的涂抹。
发明内容
本发明针对现有面包涂抹酱类食品品种、口味的单一，以及大蒜生食后可在口腔内留有持久的异味，造成口臭的问题，提供了一种面包涂抹用蒜酱及其加工方法。
本发明所述的一种面包涂抹用蒜酱，由以下重量份的原料组成：蒜浆35～40份、番茄浆40～45份、盐1.5～2份、砂糖1.5～2份、白醋3～3.5份、柠檬酸0.1～0.15份和淀粉0.6～0.8份。
该面包涂抹用蒜酱优选由以下重量份的原料组成：蒜浆38份、番茄浆42份、盐1.8份、砂糖2份、白醋3.2份、柠檬酸0.1份、淀粉0.7份。
优选地：本发明所述蒜浆是将大蒜脱皮后蒸熟而制成的；所述番茄浆是将番茄去皮、打浆后熬制成的。
本发明提供的一种面包涂抹用蒜酱的加工方法，是以大蒜为主要原料，经过切片、蒸熟、打浆、调配、灌装等工艺流程，包括如下步骤：
(1)大蒜脱皮后蒸熟，打浆，获得蒜浆；
(2)番茄去皮后打浆，熬制，获得番茄浆；
(3)将蒜浆、番茄浆与盐、砂糖、白醋、柠檬酸、淀粉混合调配、均质，灭菌后获得蒜酱。
优选地：
步骤(1)所述大蒜脱皮后切成1.5mm～2.0mm薄片再蒸熟。
步骤(1)所述蒸熟时间为3～5min。
步骤(2)所述番茄熬制时间为10～20min。
步骤(3)所述灭菌温度为85℃，时间为30min。
有益效果
1.本发明采用了一种特殊的大蒜脱臭方法，利用熟制大蒜为原料，不仅彻底除掉了大蒜的蒜臭味，而且最大限度地保留了大蒜中的有效成分；建立了一种面包涂抹用蒜酱的加工方法，为面包涂抹食品的开发增加了一个新的途径。
2.番茄红素有抑制细菌生长的功效，是一种优良的抗氧化剂，能清除人体内的自由基，抗癌效果是β-胡萝卜素的2倍，对于一些类型的癌有预防效果，对乳癌、肺癌、子宫内膜癌具有抑制作用，亦可对抗肺癌和结肠癌。番茄酱味道酸甜可口，可增进食欲，番茄红素在含有脂肪的状态下更易被人体吸收，尤其适合动脉硬化、高血压、冠心病、肾炎患者食用，体质寒凉、血压低，冬季手脚易冰冷者，食用番茄酱的保健效果更胜过新鲜番茄。
本发明将番茄以番茄浆的形式添加到蒜酱中，保留了番茄的多种维生素和胡萝卜素等营养，制得的蒜酱不仅含有浓郁的蒜香味，还拥有番茄的香味，酱味独特、品质细腻、营养价值高，同时本发明的蒜酱有助于消化，调整胃肠功能，降低胆固醇的含量。
3.本发明的蒜酱涂抹性能和食用效果俱佳，可涂抹在面包或其它食品表面，是家庭佐餐必不可少的调味品，具有食用、贮藏、携带方便的特点。
具体实施方式
实施例1.本实施例所述为一种面包涂抹用蒜酱的加工方法，以大蒜为主要原料，经切片、蒸熟、打浆、调配、浓缩、灌装、脱气、杀菌等工艺流程，具体方法如下：
(1)以普通大蒜为原料，经去皮、去蒂后，切成1.5mm薄片，蒸制3min，打浆处理加工成蒜浆；
(2)番茄热烫去皮，加适量水进行打浆，把经过打浆的茄浆倒入锅内，熬制10min，并不断搅拌，以防粘锅，至粘度适中时起锅，冷却后，获得番茄浆；
(3)调配配方：取蒜浆35重量份、番茄浆40重量份、盐1.5重量份、砂糖1.5重量份、白醋3重量份、柠檬酸0.15重量份、淀粉0.8重量份，将上述原料加入锅里搅拌均匀，加热浓缩至粘度适中时起锅，将经胶体磨均质，灌装、排气并进行封盖，85℃条件下杀菌30min，获得面包涂抹用蒜酱成品。
实施例2.本实施例所述为一种面包涂抹用蒜酱的加工方法。
(1)以普通大蒜为原料，经去皮、去蒂后，切成2.0mm薄片，蒸制5min，打浆处理加工成蒜浆；
(2)番茄热烫去皮，加适量水进行打浆，把经过打浆的茄浆倒入锅内，熬制20min，并不断搅拌，以防粘锅，至粘度适中时起锅，冷却后，获得番茄浆；
(3)调配配方：取蒜浆40重量份、番茄浆45重量份、盐2重量份、砂糖2重量份、白醋3.5重量份、柠檬酸0.1重量份、淀粉0.6重量份，将上述原料加入锅里搅拌均匀，加热浓缩至粘度适中时起锅，将经胶体磨均质，灌装、排气并进行封盖，85℃条件下杀菌30min，获得面包涂抹用蒜酱成品。
实施例3.一种面包涂抹用蒜酱的加工方法的优选实施例。
(1)以普通大蒜为原料，经去皮、去蒂后，切成2.0mm薄片，蒸制5min，打浆处理加工成蒜浆；
(2)番茄热烫去皮，加适量水进行打浆，把经过打浆的茄浆倒入锅内，熬制15min，并不断搅拌，以防粘锅，至粘度适中时起锅，冷却后，获得番茄浆；
(3)调配配方：取蒜浆38重量份、番茄浆42重量份、盐1.8重量份、砂糖2重量份、白醋3.2重量份、柠檬酸0.1重量份、淀粉0.7重量份，将上述原料加入锅里搅拌均匀，加热浓缩至粘度适中时起锅，将经胶体磨均质，灌装、排气并进行封盖，85℃条件下杀菌30min，获得面包涂抹用蒜酱成品。
对比例1.本对比例与实施例3的不同在于，步骤(1)的原料大蒜不经过蒸制处理，最终制得蒜酱。
将本实施例1-3与对比例1制得的蒜酱进行口感评定，结果见表1所示。
表1面包涂抹用蒜酱口感评定
| 样品 | 口感 |
| 实施例1 | 蒜香浓郁，番茄香味明显，口感酸甜适口 |
| 实施例2 | 蒜香浓郁，番茄香味明显，口感酸甜适口 |
| 实施例3 | 蒜香浓郁，番茄香味明显，口感酸甜适口 |
| 对比例1 | 有蒜臭味，口感辛辣。 |
*口感评定为5人小组评定结果。
由此可见，利用熟蒜浆加工制备的面包涂抹用蒜酱，去除了生蒜中厚重的辛辣味，口感更温和细腻，食后既无大蒜味,又有一定的保健功效；同时简化了大蒜脱臭技术的操作，有利于工厂化生产。
Claims (9)
1.一种面包涂抹用蒜酱，其特征在于，由以下重量份的原料组成:蒜浆35～40份、番茄浆40～45份、盐1.5～2份、砂糖1.5～2份、白醋3～3.5份、柠檬酸0.1～0.15份和淀粉0.6～0.8份。
2.根据权利要求1所述的一种面包涂抹用蒜酱，其特征在于，由以下重量份的原料组成:蒜浆38份、番茄浆42份、盐1.8份、砂糖2份、白醋3.2份、柠檬酸0.1份、淀粉0.7份。
3.根据权利要求1或2所述的一种面包涂抹用蒜酱，其特征在于，所述蒜浆是将大蒜脱皮后蒸熟而制成的。
4.根据权利要求1或2所述的一种面包涂抹用蒜酱，其特征在于，所述番茄浆是将番茄去皮、打浆后熬制成的。
5.权利要求1-2任一项所述的一种面包涂抹用蒜酱的加工方法，其特征在于，包括如下步骤：
(1)大蒜脱皮后蒸熟，打浆，获得蒜浆；
(2)番茄去皮后打浆，熬制，获得番茄浆；
(3)将蒜浆、番茄浆与盐、砂糖、白醋、柠檬酸、淀粉混合调配、均质，灭菌后获得蒜酱。
6.根据权利要求5所述的一种面包涂抹用蒜酱的加工方法，其特征在于，步骤(1)所述大蒜脱皮后切成1.5mm～2.0mm薄片再蒸熟。
7.根据权利要求5所述的一种面包涂抹用蒜酱的加工方法，其特征在于，步骤(1)所述蒸熟时间为3～5min。
8.根据权利要求5所述的一种面包涂抹用蒜酱的加工方法，其特征在于，步骤(2)所述番茄熬制时间为10～20min。
9.根据权利要求5所述的一种面包涂抹用蒜酱的加工方法，其特征在于，步骤(3)所述灭菌温度为85℃，时间为30min。
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