CN107981214A - 一种香辣鲜椒豆瓣及其制备方法 - Google Patents
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Abstract
本发明公开了一种香辣鲜椒豆瓣及其制备方法,将清洗沥干后的鲜七星椒、鲜二荆条、鲜小米椒斩切至颗粒状状后加入清洗、斩切好的生姜小颗粒,再加入熟化冷却后的菜籽油进行搅拌,最后与甜瓣子、食盐、冰糖、白酒、胡椒粉等配料混合均匀,放入干净的陶土坛中置于阴凉、干燥处自然发酵2‑3个月后,于8‑10kGy剂量下辐照杀菌等到成品。本发明制得的豆瓣发酵周期短、盐分含量低,能最大程度的保持豆瓣、辣椒等的营养成分、色泽口感,保存期间无产气现象发生,产品质量稳定、卫生安全。
Description
技术领域
本发明涉及食品加工领域,主要涉及一种香辣鲜椒豆瓣及其制备方法。
背景技术
豆瓣是一种以蚕豆为主要原料,采用生料制曲的特殊工艺精工酿制而成的发酵制品,其色泽鲜亮、香味浓郁、风味独特,既可直接佐餐,又可作为菜肴调味品。传统豆瓣酱的发酵工艺相对繁琐,一般采用分段式发酵方式,先将蚕豆进行一次发酵制备成熟瓣子,同时将辣椒进行盐渍获得辣椒醅,再将成熟瓣子与盐渍辣椒以及其他辅料混合进行二次发酵。此种工艺生产的豆瓣酱由于存在二段式发酵过程,生产周期较长,大多超过半年。传统豆瓣中所使用的辣椒醅盐渍时间较长且用盐量大,在长时间的高浓度盐环境中,辣椒的细胞组织会遭到破坏,使得其口感与风味发生较大改变,营养成分也会随之流失。此外传统豆瓣酱一般含盐量较高,其营养健康方面有一定影响。同时,传统豆瓣将多依靠高盐度来实现抑菌的目的,有一定效果,但仍容易出现产品质量不稳定,卫生不达标等安全性缺陷。
随着调味品市场的不断发展,豆瓣酱也开始出现新形式的变化。鲜椒豆瓣是一类新型豆瓣酱种类,其是采用新鲜辣椒与成熟甜瓣子混合同其他香辛料一同发酵制得而成。鲜椒豆瓣的制作工艺省去了蚕豆的一次发酵与辣椒的高盐腌渍,大大缩短了加工时间与加工成本。鲜椒豆瓣采用新鲜辣椒直接发酵,能最大限度的保持鲜辣椒的风味、色泽与口感,同时降低了豆瓣中的盐含量,增加了产品的营养性和健康性。但目前鲜椒豆瓣的生产中还存在一些问题,由于使用甜瓣子发酵不彻底,在保藏期间豆瓣的发酵过程仍在继续,微生物数量在增加,由于其起主要作用的微生物菌群为兼性厌氧型,其发酵过程中出现产气的情况,使得产品的风味、品质等受到影响。
基于上述分析,一种发酵周期短,盐分含量相对较低的,最大程度的保持豆瓣、辣椒等的营养成分、色泽口感,同时保存期间无产气现象发生,产品质量稳定,卫生安全的鲜椒豆瓣产品是行业目前急需的。
发明内容
鉴于上述不足,本发明的目的是提供一种发酵周期短,盐分含量相对较低的,最大程度的保持豆瓣、辣椒等的营养成分、色泽口感,同时保存期间无产气现象发生,产品质量稳定,卫生安全的鲜椒豆瓣及其制备方法。
为了达到上述目的,本发明采用了以下技术方案,本发明各组分的用量也是经过发明人进行大量摸索总结得出的。
一种香辣鲜椒豆瓣,包括鲜七星椒10-20份、鲜小米椒0-10份、生姜2-8份、甜瓣子10-20份、食盐10-15份、冰糖2-3份、白酒2-8份、菜籽油2-8份、胡椒粉0.5-2份、花椒粉0.2-0.8份、八角粉0.2-0.8份、小茴香粉0.2-0.8份、桂皮粉0.2-0.8份、山奈粉0.2-0.8份。
进一步的,该豆瓣还包括鲜二荆条30-40份。
进一步的,该豆瓣包括如下重量份配比的原料:
鲜七星椒15份、鲜小米椒5份、生姜5份、甜瓣子15份、食盐12.5份、冰糖2.5份、白酒5份、菜籽油5份、胡椒粉1.25份、花椒粉0.5份、八角粉0.5份、小茴香粉0.5份、桂皮粉0.5份、山奈粉0.5份、鲜二荆条35份。
一种香辣鲜椒豆瓣的制备方法,包括如下步骤:
(1)辣椒预处理:将鲜七星椒、鲜二荆条、鲜小米椒挑选去蒂,清水清洗2-3次,沥干明水,采用斩切机斩切至5-8mm颗粒状;
(2)生姜预处理:将生姜清水洗净,沥干明水,斩切至3-5mm颗粒状;
(3)菜籽油熟化:将菜籽油加热至180℃进行熟化,随后自然冷却至室温,备用;
(4)发酵:将斩切好的辣椒粒、生姜末、冷却好的菜籽油与甜瓣子、食盐、冰糖、白酒、胡椒粉、花椒粉、八角粉、小茴香粉、桂皮粉、山奈粉混合均匀,放入干净的陶土坛中置于阴凉、干燥处自然发酵2-3个月;
(5)杀菌:向发酵好的豆瓣中加入0.02-0.1份山梨酸钾,搅拌均匀后密闭静置24-48h;
(6)灌装:将静置后的豆瓣灌装入洁净玻璃罐,每罐300g;
进一步的,所述发酵时间为2.5个月。
进一步的,所述杀菌密闭静置时间为36h。
进一步的,所述杀菌还可以选择8-10kGy剂量下辐照杀菌。
本发明的有益效果在于:
(1)与传统豆瓣酱相比,本发明中鲜椒豆瓣采用新鲜辣椒与甜瓣子直接进行发酵,避免了辣椒在高盐浓度条件下细胞渗透失水而造成组织形态的破坏、营养成分流失,发酵后的产品色泽更加鲜艳。
(2)本发明中的鲜椒豆瓣,区别于盐渍辣椒发酵制得的豆瓣酱所呈现燥辣的口感,其在实现豆瓣鲜香风味的同时,保留了新鲜辣椒的蔬香气息,辣味清新,两种主要风味搭配使得产品风味突出、滋味独特。
(3)本发明采用新鲜辣椒,一次发酵工艺,省去了辣椒盐渍步骤,能有效降低食盐的使用量,经过第三方检测机构检测显示成品豆瓣的食用盐含量为9.93g/100g,较于普通豆瓣产品盐含量大大降低,能够极大地满足消费者低盐、健康的饮食需求。
(4)制作工艺上采用了辐照杀菌以及添加防腐剂来抑制鲜椒豆瓣中微生物的繁殖,有效的解决了产品产气问题,保证了产品质量的稳定,同时此两种杀菌方式对鲜椒的豆瓣的口感、色泽、风味无任何不良影响。
(5)通过以新鲜辣椒与成熟甜瓣子作为原料利进行发酵,省去了豆瓣制作中的第一次发酵工艺,并且由于发酵成熟的甜瓣子中含有大量曲霉、酵母菌以及乳酸菌等有益微生物,使得混合后的原料发酵能够快速启动,豆瓣生产周期缩短至2-3个月,极大地节约了生产成本,提高了生产效率。
具体实施方式
下面通过实施例对本发明进行具体的描述,有必要在此指出的是本实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制,该领域的技术熟练人员可以根据上述本发明的内容作出一些非本质的改进和调整。
实施例1
一种香辣鲜椒豆瓣
(1)将鲜七星椒10kg、鲜二荆条30kg、鲜小米椒10kg挑选去蒂,清水清洗3次,沥干明水,采用斩切机斩切至6mm颗粒状;
(2)将生姜5kg清水洗净,沥干明水,斩切至4mm颗粒状;
(3)将菜籽油5kg加热至180℃进行熟化,随后自然冷却至室温,备用;
(4)将斩切好的辣椒粒、生姜末、冷却好的菜籽油与甜瓣子15kg、食盐14kg、冰糖2.5kg、白酒5kg、胡椒粉1kg、花椒粉0.5kg、八角粉0.5kg、小茴香粉0.5kg、桂皮粉0.5kg、山奈粉0.5kg混合均匀,放入干净的陶土坛中置于阴凉、干燥处自然发酵3个月;
(5)向发酵好的豆瓣中加入山梨酸钾0.06kg,搅拌均匀后密闭静置36h;
(6)将静置后的豆瓣灌装入洁净玻璃罐,每罐300g;
实施例2
一种香辣鲜椒豆瓣
原辅料配比同实施例1,只是将杀菌方法改为9kGy剂量下辐照杀菌。
实施例3
一种香辣鲜椒豆瓣
制备方法同实施例1,原辅料配比改为:鲜七星椒20kg、鲜二荆条40kg、生姜5kg、甜瓣子15kg、食盐14kg、冰糖2.5kg、白酒5kg、菜籽油5kg、胡椒粉1kg、花椒粉0.5kg、八角粉0.5kg、小茴香粉0.5kg、桂皮粉0.5kg、山奈粉0.5kg、山梨酸钾0.1kg。
试验例1
原辅料配比同实验例1,将实验例1中使用将新鲜辣椒改为按传统郫县豆瓣生产工艺所使用的盐渍辣椒,且制备方法中无辐照杀菌,不添加山梨酸钾。
试验例2
原辅料配比同实验例1,制作方法中无辐照杀菌,不添加山梨酸钾。
以郫县豆瓣的GB/T20560-2006为标准对实施例与试验例产品进行检测,产品的感官及保质期如表1所示,产品的理化指标如表2所示,微生物指标如表3所示。
表1 各组豆瓣的感官评价比较
。
如表1所示,实施例1-3的色泽、口感、香味、粘稠度及保质期均无明显差异,在存放12个月后,香味和口感更香醇。而试验例1相比三组实施例,产品色泽较暗,滋味虽鲜,但辣味不够清新,无蔬香风味,且味道稍咸;且虽能存放一定时间但保存时间稍长仍会有胀袋现象。而试验例2虽保持了鲜椒豆瓣的独特风味,但其保质期过短。由此说明使用新鲜辣椒直接发酵可使得的豆瓣酱辣味清新不干燥,与豆瓣鲜香和谐,风味更加独特。在此基础上,采用辐照及添加山梨酸钾的方式可维持产品品质不发生劣变且对风味无不良影响。
表2 各组豆瓣的理化指标比较
。
如表2所示,实施例1-3水分、氨基酸态氮、总酸和食用盐的含量都达到了国家特级豆瓣酱的标准,而试验例的水分含量明显高于实施例1-3,且氨基酸态氮则显著低于实施例1-3,试验例1采用传统豆瓣盐渍方法制成的豆瓣食用盐含量显著高于其他4组豆瓣,5组豆瓣的总酸含量无明显差异。说明将新鲜辣椒直接与甜瓣子发酵,不仅口感上有明显的提升,同时在发酵过程中能更好的析出和保留原料中的营养物质,提高了郫县豆瓣的营养价值。同时采用新鲜辣椒进行一次发酵工艺,省去了辣椒盐渍步骤,能有效降低食盐的使用量,较于普通豆瓣产品盐含量大大降低,能够极大地满足消费者低盐、健康的饮食需求。
表3 各组豆瓣的微生物指标比较
。
如表3所示,实施例1-3的微生物指标均符合GB/T20560-2006标准。而试验例1-2的大肠杆菌明显超出国家范围,微生物指标不合格。由此可说明,采用辐照和添加食品添加剂的杀菌工艺能维持产品的品质及安全性。
综上所述,采用本发明的制备工艺与配方制成的豆瓣发酵周期短、盐分含量低,能最大程度的保持豆瓣、辣椒等的营养成分、色泽口感,保存期间无产气现象发生,产品质量稳定、卫生安全。
Claims (7)
1.一种香辣鲜椒豆瓣,其特征在于,该豆瓣包括如下重量份配比的原料:鲜七星椒10-20份、鲜小米椒0-10份、生姜2-8份、甜瓣子10-20份、食盐10-15份、冰糖2-3份、白酒2-8份、菜籽油2-8份、胡椒粉0.5-2份、花椒粉0.2-0.8份、八角粉0.2-0.8份、小茴香粉0.2-0.8份、桂皮粉0.2-0.8份、山奈粉0.2-0.8份。
2.根据权利要求1所述的香辣鲜椒豆瓣,其特征在于,该豆瓣还包括如下重量份配比的原料:鲜二荆条30-40份。
3.根据权利要求2所述的香辣鲜椒豆瓣,其特征在于,该豆瓣包括如下重量份配比的原料:鲜七星椒15份、鲜小米椒5份、生姜5份、甜瓣子15份、食盐12.5份、冰糖2.5份、白酒5份、菜籽油5份、胡椒粉1.25份、花椒粉0.5份、八角粉0.5份、小茴香粉0.5份、桂皮粉0.5份、山奈粉0.5份、鲜二荆条35份。
4.一种根据权利要求1~3任意所述的香辣鲜椒豆瓣的制备方法,其特征在于,该方法包括如下步骤:
(1)辣椒预处理:将鲜七星椒、鲜二荆条、鲜小米椒挑选去蒂,清水清洗2-3次,沥干明水,采用斩切机斩切至5-8mm颗粒状;
(2)生姜预处理:将生姜清水洗净,沥干明水,斩切至3-5mm颗粒状;
(3)菜籽油熟化:将菜籽油加热至180℃进行熟化,随后自然冷却至室温,备用;
(4)发酵:将斩切好的辣椒粒、生姜末、冷却好的菜籽油与甜瓣子、食盐、冰糖、白酒、胡椒粉、花椒粉、八角粉、小茴香粉、桂皮粉、山奈粉混合均匀,放入干净的陶土坛中置于阴凉、干燥处自然发酵2-3个月;
(5)杀菌:向发酵好的豆瓣中加入0.02-0.1份山梨酸钾,搅拌均匀后密闭静置24-48h;
(6)灌装:将静置后的豆瓣灌装入洁净玻璃罐,每罐300g。
5.根据权利要求4所述的制备方法,其特征在于,所述发酵时间为2.5个月。
6.根据根据权利要求4所述的制备方法,其特征在于,所述杀菌密闭静置时间为36h。
7.根据权利要求4所述的制备方法,其特征在于,所述杀菌还可以选择8-10kGy剂量下辐照杀菌。
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