CN107981315A - 一种保健煲汤用冬瓜黑豆酱及其制备方法 - Google Patents
一种保健煲汤用冬瓜黑豆酱及其制备方法 Download PDFInfo
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Abstract
本发明属于调味品技术领域,尤其涉及一种保健煲汤用冬瓜黑豆酱及其制备方法。其原料按重量份数配比如下:熟冬瓜条10‑12份、黑豆3.5‑5份、小茴香0.15‑0.2份、干姜0.1‑0.15份、陈皮0.1‑0.15份、花椒0.05‑0.1份、大茴香0.05‑0.1份、桂皮0.05‑0.1份、乳酸链球菌素成品总量的0.5%份。该方法制备的产品,味道鲜美,口感较好,提升汤品的口感和营养价值,无化学添加剂,深受消费者的喜爱。
Description
技术领域
本发明属于调味品技术领域,尤其涉及一种保健煲汤用冬瓜黑豆酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品,它起源于中国,有着悠久的历史。起初,常见的调味酱分为以小麦粉为主要原料的甜面酱,和以豆类为主要原料的豆瓣酱两大类。但随着人民生活水平的不断提高,对烹饪菜肴的口味和营养价值追求已不同于往日,然而菜肴的口味及菜品营养的保值多依赖于调味品,因此,市场上对调味品的需求也越来越高,不仅要有良好的色、香、味,更加注重其营养、方便。
“吃肉不如喝汤”的观点早已在每个人心里根深蒂固。汤,是人们所吃的各种食物中最鲜美可口、最富有营养、最容易消化的品种之一,对偏爱汤的人来说是“宁可食无馔不无汤”;看上去不起眼的汤里其实蕴藏着丰富的营养物质,各种食物的营养成分在炖制过程中充分的渗出,含有蛋白质、维生素、氨基酸、钙、磷、铁、锌等人体必需的营养元素。同样是鸡,爆炒与熬汤的养人功效大相径庭。有人把喝汤比作是“最廉价的健康保险单”,体形瘦弱的人,餐前多喝一些含糖及高蛋白质的汤,有利于增强体质。孕妇和哺乳期妇女则应该多喝一些富含蛋白质、维生素和矿物质的汤,如瘦肉汤、蔬菜汤,可以给产妇增加营养,促进产后健康及形体的恢复。健康的人多喝汤,更能增强身体对疾病的抵抗力。然而,煲汤时添加的盐量直接影响口感,少则无味,体味不到汤的鲜美;多则不宜于健康;很多老百姓已习惯用酱品调配汤的口感,但是市场上的酱品均为普通用酱,含盐量高,口感重,加入汤品中明显影响其口感和鲜美度。因此,研究一种煲汤专用酱,对于消费者的需求显得尤为重要。
发明内容
针对现有技术存在的问题,本发明提供一种保健煲汤用冬瓜黑豆酱及其制备方法;该方法制备的产品,味道鲜美,口感较好,提升汤品的口感和营养价值,无化学添加剂,深受消费者的喜爱。
为了实现上述目的,本发明提供的保健煲汤用冬瓜黑豆酱,其原料按重量份数配比如下:熟冬瓜条10-12份、黑豆3.5-5份、小茴香0.15-0.2份、干姜0.1-0.15份、陈皮0.1-0.15份、花椒0.05-0.1份、大茴香0.05-0.1份、桂皮0.05-0.1份、乳酸链球菌素成品总量的0.5%份。
为了实现上述目的,本发明提供的保健煲汤用冬瓜黑豆酱的制备方法,具体包括以下步骤。
步骤一:原料处理:将冬瓜去皮去瓤后切成块状,在100-120℃条件下处理1.5-2h,取出常规处理成冬瓜条(尺寸不大于2cm×2cm×2cm),备用;黑豆去杂,粉碎至颗粒,颗粒粒径为2-3mm,用80-100℃水浸焖2-3h,置于蒸料罐内,先在0.5-0.8Mpa条件下保压1.5-2h处理,送蒸汽,0.1-0.3Mpa条件下二次保压处理1-1.5h,蒸熟后,排压至0Mpa,将锅中煮八成熟黑豆捞出,趁热放入灭菌后的净缸中,用消毒后的纱布盖好,再盖上灭菌后的棉垫,放在20℃左右的室内发酵;当豆料用手可捏成糊状时,取出搅拌后放入干燥箱内(70-85℃)烘干成豆料,取出后,无菌条件下保存。
步骤二:将小茴香、花椒、干姜、陈皮、大茴香、桂皮分别制成粉状,粒径为200-300目,与步骤一的冬瓜条混合均匀。
步骤三、将步骤二得到的原料与步骤一的豆料搅拌均匀后,用消毒的纱布盖好,盖上灭菌的棉垫把净缸口封严,放置于20℃左右的室内发酵30天左右,即成熟,加入乳酸链球菌素,即可包装、入库。
本发明的显著效果。
本发明制备的保健煲汤用冬瓜黑豆酱中,冬瓜内含蛋白质和大量维生素与矿物质,富含铜,铜是人体健康不可缺少的微量营养素,对于血液、中枢神经和免疫系统,头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响,可以提高汤品的营养价值;黑豆的蛋白质含量最高达百分之三十六至四十,相当于肉类含量的二倍、鸡蛋的三倍、牛奶的十二倍,黑豆的十八种氨基酸含量丰富,特别是人体必须的八种氨基酸含量,较美国FDA规定的高级蛋白质标准还高;上述原料制成混合酱后,香气更浓郁,口感更醇厚。在煲汤时,本发明可以替代食盐,添加到五分熟的汤品中,具有保证汤品营养价值不流失的作用,同时提高汤品的营养价值;实验发现即便酱中的盐分导致汤中部分营养流失,酱中的营养成分可以完全弥补流失的这部分营养成分。
本发明制备的保健煲汤用冬瓜黑豆酱成熟后,加入适量的乳酸链球菌素搅拌均匀马上装入酱袋,即可入库;本发明添加生物保鲜剂,不添加化学防腐剂比普通大酱不仅营养丰富,更安全好吃有益健康;该产品是在传统工艺基础上,利用生物工程发酵原理,经科学配料、蒸烤炒结合,使蛋白质原料与高矿物质元素有机的混合酿造,营养物质极易被人体吸收,并且经过严格的高温灭菌工艺生产,保质期可以达到6个月,是目前市场上没有的一种安全好吃的营养煲汤用酱;本发明还具有祛湿止咳、利尿消石、滋补身体功效,即是菜又是药,是经食用者认可的成熟产品。
具体实施方式
下面结合具体实施例对本发明做进一步的说明。
实施例1。
保健煲汤用冬瓜黑豆酱,其原料按重量份数配比如下:熟冬瓜条10份、黑豆3.5份、小茴香0.15份、干姜0.1份、陈皮0.1份、花椒0.05份、大茴香0.05份、桂皮0.05份、乳酸链球菌素成品总量的0.5%份。
保健煲汤用保健煲汤用冬瓜黑豆酱的制备方法,具体包括以下步骤。
步骤一:原料处理:将冬瓜去皮去瓤后切成块状,在100℃条件下处理2h,取出常规处理成冬瓜条(尺寸不大于2cm×2cm×2cm),备用;黑豆、去杂,粉碎至颗粒,颗粒粒径为3mm,用100℃水浸焖2-3h,置于蒸料罐内,先在0.5Mpa条件下保压1.5h处理,送蒸汽,0.3Mpa条件下二次保压处理1.5h,蒸熟后,排压至0Mpa,将锅中煮八成熟黑豆捞出,趁热放入灭菌后的净缸中,用消毒后的纱布盖好,再盖上灭菌后的棉垫,放在20℃左右的室内发酵;当豆料用手可捏成糊状时,取出搅拌后放入干燥箱内烘干成豆料,取出后,无菌条件下保存。
步骤二:将小茴香、花椒、干姜、陈皮、大茴香、桂皮分别制成粉状,粒径为200-300目,与步骤一的冬瓜条混合均匀。
步骤三、将步骤二得到的原料与步骤一的豆料中搅拌均匀后,用消毒的纱布盖好,盖上灭菌的棉垫把净缸口封严,放置于20℃左右的室内发酵30天左右,即成熟,加入乳酸链球菌素,即可包装、入库。
本发明采用L-8800氨基酸自动分析仪对实施例1进行游离酸含量测量,检测结果发现,本发明平均游离氨基酸总含量为20.879mg/g,普通市售黑豆酱成品游离氨基酸总含量仅为19.021mg/g;本发明的酱中平均游离氨基酸种类为17种;其中人体必需氨基酸有7种,且总含量为8.371mg/g,普通市售黑豆酱成品游离氨基酸种类为16种,不含有甘氨酸,其中人体必需氨基酸为6种,且总含量仅为7.125mg/g。
实施例2。
保健煲汤用冬瓜黑豆酱,其原料按重量份数配比如下:熟冬瓜条12份、黑豆5份、小茴香0.2份、干姜0.15份、陈皮0.15份、花椒0.1份、大茴香0.1份、桂皮0.1份、乳酸链球菌素成品总量的0.5%份。
实施例3。
保健煲汤用冬瓜黑豆酱,其原料按重量份数配比如下:熟冬瓜条12份、黑豆4份、小茴香0.2份、干姜0.1份、陈皮0.1份、花椒0.08份、大茴香0.07份、桂皮0.05份、乳酸链球菌素成品总量的0.5%份。
以上所述,仅是本发明的较佳实施例而已,并非对本发明做任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (5)
1.一种保健煲汤用冬瓜黑豆酱,其特征在于,其原料按重量份数配比如下:熟冬瓜条10-12份、黑豆3.5-5份、小茴香0.15-0.2份、干姜0.1-0.15份、陈皮0.1-0.15份、花椒0.05-0.1份、大茴香0.05-0.1份、桂皮0.05-0.1份、乳酸链球菌素成品总量的0.5%份。
2.如权利要求1所述的保健煲汤用冬瓜黑豆酱,其特征在于,其原料按重量份数配比如下:熟冬瓜条10份、黑豆3.5份、小茴香0.15份、干姜0.1份、陈皮0.1份、花椒0.05份、大茴香0.05份、桂皮0.05份、乳酸链球菌素成品总量的0.5%份。
3.如权利要求1所述的保健煲汤用冬瓜黑豆酱,其特征在于,其原料按重量份数配比如下:熟冬瓜条12份、黑豆5份、小茴香0.2份、干姜0.15份、陈皮0.15份、花椒0.1份、大茴香0.1份、桂皮0.1份、乳酸链球菌素成品总量的0.5%份。
4.如权利要求1所述的保健煲汤用冬瓜黑豆酱,其特征在于,其原料按重量份数配比如下:熟冬瓜条12份、黑豆4份、小茴香0.2份、干姜0.1份、陈皮0.1份、花椒0.08份、大茴香0.07份、桂皮0.05份、乳酸链球菌素成品总量的0.5%份。
5.如权利要求1-4任一所述的保健煲汤用冬瓜黑豆酱的制备方法,其特征在于,具体包括以下步骤。
步骤一:原料处理:将冬瓜去皮去瓤后切成块状,在100-120℃条件下处理1.5-2h,取出常规处理成冬瓜条(尺寸不大于2cm×2cm×2cm),备用;黑豆、去杂,粉碎至颗粒,颗粒粒径为2-3mm,用80-100℃水浸焖2-3h,置于蒸料罐内,先在0.5-0.8Mpa条件下保压1.5-2h处理,送蒸汽,0.1-0.3Mpa条件下二次保压处理1-1.5h,蒸熟后,排压至0Mpa,将锅中煮八成熟黑豆捞出,趁热放入灭菌后的净缸中,用消毒后的纱布盖好,再盖上灭菌后的棉垫,放在20℃左右的室内发酵;当豆料用手可捏成糊状时,取出搅拌后放入干燥箱内烘干成豆料,取出后,无菌条件下保存;
步骤二:将小茴香、花椒、干姜、陈皮、大茴香、桂皮分别制成粉状,粒径为200-300目,与步骤一的冬瓜条混合均匀;
步骤三、将步骤二得到的原料与步骤一的豆料中搅拌均匀后,用消毒的纱布盖好,盖上灭菌的棉垫把净缸口封严,放置于20℃左右的室内发酵30天左右,即成熟,加入乳酸链球菌素,即可包装、入库。
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