CN108041462A - 一种川香麻辣味豆瓣及其制备方法 - Google Patents
一种川香麻辣味豆瓣及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种川香麻辣味豆瓣及其制备方法。通过将香辛料的水溶液浸泡、水蒸煮之后的蚕豆瓣经冷冻、裹粉、油炸、调味之后得到具有川香麻辣味口味的豆瓣,裹粉所用的混合粉包括以下重量份的原料:糯米粉4~6份、食用玉米淀粉2~4份、低筋面粉1~2份、预糊化淀粉1~2份。调味粉包括以下重量份的原料:白砂糖5~8份、食用盐7~9份、辣椒粉5~8份、花椒粉3~4份、黑胡椒粉5~8份、酵母精粉1~2份、孜然粉1~2份、鸡肉粉1~2份、麦芽糊精1~2份、二氧化硅0.5~1份。其中的裹粉步骤由于特定混合粉的包裹防止了蚕豆瓣营养成分的流失且保证了豆瓣的酥脆口感,特制的香辛料水溶液和特制的调味料保证了豆瓣由内而外的麻辣口感。本发明公开的川香麻辣味豆瓣酥脆可口,后味绵长。
Description
技术领域
本发明属于食品技术领域,具体涉及一种川香麻辣味豆瓣及其制备方法。
背景技术
蚕豆,又称胡豆、佛豆、川豆、倭豆、罗汉豆。蚕豆具有较高的营养价值,含8中必需氨基酸,含蛋白质、碳水化合物、粗纤维、磷脂、胆碱、维生素B1、维生素B2、烟酸、和钙、铁、磷、钾等多种矿物质,犹其是磷和钾含量较高。此外,蚕豆还具有较高的药用价值,对于治疗动脉硬化,抗老防衰有比较大的作用,还具有通便、快胃,祛湿,利脏腑、美容等功效。
蚕豆的做法多种多样,市场上销售的蚕豆类零食也是多种多样,但是他们大多是通过将蚕豆经过常规的浸泡、蒸煮、油炸、调味步骤得到,但是这样将裸露的蚕豆瓣直接经过高温油炸容易导致蚕豆中营养成分流失降低其食用价值与酥脆的口感。
发明内容
为解决上述技术问题,本发明提供了一种川香麻辣味豆瓣及其制备方法。通过将香辛料的水溶液浸泡、水蒸煮之后的蚕豆瓣经冷冻、裹粉、油炸、调味之后得到具有川香麻辣味口味的豆瓣,其中的裹粉步骤由于特定混合粉的包裹防止了蚕豆瓣营养成分的流失且保证了豆瓣的酥脆口感,特制的香辛料水溶液和特制的调味料保证了豆瓣由内而外的麻辣口感。
本发明采取的技术方案为:
一种川香麻辣味豆瓣的制备方法,所述制备方法包括以下步骤:
S1:挑选出个大饱满的蚕豆,将蚕豆在水中浸泡6~8小时以使蚕豆瓣软化;然后转移至含有香辛料的水溶液中继续浸泡4~6小时,以使软化后的蚕豆瓣充分吸收香辛料保证油炸后的口感;
S2:将浸泡好的蚕豆瓣在沸水中蒸煮2~5min,捞起沥干表面水分;
S3:将步骤S2得到的蚕豆瓣于-10~-15℃的环境下冷冻8~12小时,然后解冻并晾干表面水分;
S4:向步骤S3得到的蚕豆瓣的表面均匀喷加糖水,然后置于滚筒式上粉机中,在蚕豆瓣的表面均匀地裹上混合粉;
S5:将裹粉后的蚕豆瓣在150~160℃油炸4~8min;
S6:将油炸后的蚕豆瓣趁热与川香麻辣味调味粉在椭圆滚锅中以滚动方式混合搅拌均匀;这样可保证油炸后豆瓣的完整性与调味的均匀性;
S7:真空包装,并进行巴氏灭菌。
所述混合粉包括以下重量份的原料:糯米粉4~6份、食用玉米淀粉2~4份、低筋面粉1~2份、预糊化淀粉1~2份。这样配比的混合粉包裹于蚕豆瓣之后可保证豆瓣的酥脆口感,糯米粉的成膜性较好,弥补了低筋面粉的粘结性较差的缺点,而低筋面粉的脆性较好,预糊化淀粉具有蓬松的作用,食用玉米淀粉的分散性较好,四者协同作用最终能够使豆瓣的口感更加酥脆。
所述川香麻辣味调味粉包括以下重量份的原料:白砂糖5~8份、食用盐7~9份、辣椒粉5~8份、花椒粉3~4份、黑胡椒粉5~8份、酵母精粉1~2份、孜然粉1~2份、鸡肉粉1~2份、麦芽糊精1~2份、二氧化硅0.5~1份。此原料配比的调味粉的口感较为丰富,其中辣椒粉、花椒粉、黑胡椒粉、孜然粉这几款香辛料的复配体现了该调味粉的川香麻辣的特点,而鸡肉粉的加入又增加了该调味粉的口味饱和感,使后味更加持久,麦芽糊精和二氧化硅的添加增加了调味粉的附着力,使其更好的附着于油炸后的蚕豆瓣。
所述步骤S4中,蚕豆瓣、糖水、混合粉的重量之比为(120~130):(20~30):(55~62)。这样的配比可保证蚕豆瓣裹粉的均匀性并控制裹粉的厚度,保证蚕豆瓣的酥脆口感。如果高于此配比,蚕豆瓣的表面喷洒的糖水较多导致裹粉的厚度较大,在特定的油温和时间下进行炸制时导致粉料和蚕豆瓣的成熟度不足缺乏酥脆的口感,如果低于此配比,蚕豆瓣表面附着的糖水较少导致裹粉的厚度较薄,在特定的油温和时间下进行炸制时容易炸老,导致表面发黑口感发涩,影响色泽和食用口感。
所述步骤S4中,糖水包括以下重量份的原料:白砂糖45~55份、水45~55份、食用盐1~2份、鸡肉膏2~3份。此种配方的糖水的粘稠度适宜,保证后续工艺中混合粉的包裹,而食盐加入能够使该产品的整体口味更加和谐;鸡肉膏的加入则能够延长该产品的后味,使后味更加饱满。
所述步骤S7中,川香麻辣味调味粉的重量为油炸后的蚕豆瓣重量的3.5~5%。
所述步骤S1中,含有香辛料的水溶液的制备方法为:向100~150重量份的水中依次加入朝天椒10~15份、花椒5~10份、黑胡椒5~10份、八角3~8份、桂皮3~8份、香叶5~10份、食用盐3~8份、白砂糖5~10份,大火煮沸5~10min后转至小火熬煮30~60min;冷却、过滤即可。这样配比的香辛料水溶液的原料可以保证浸泡液中的口味与川香麻辣味调味粉相互呼应,保证豆瓣由内而外的麻辣口感。防止因清水浸泡导致的成品豆瓣的麻辣口感仅集中在豆瓣外层的包衣上。
所述步骤S4中,滚筒式上粉机在工作时转速为300~400r/min,裹粉时间为3~5min。上粉机的转速不宜过快或过慢,过慢会造成粉料包裹太多,太快会造成裹粉不均匀。
所述步骤S5中,油炸所用食用油为棕榈油。棕榈油中含有的饱和脂肪酸较多,稳定性较好,以其进行蚕豆瓣的油炸不容易发生氧化变质,而且其含有丰富的维生素A和维生素E,具有较高的营养价值。
本发明还提供了根据上述制备方法制备得到的川香麻辣味豆瓣。
本发明公开的川香麻辣味豆瓣的制备工艺中,通过特定的制备工艺和浸泡液、混合粉、糖水、川香麻辣味调味粉的配方设计,保证了豆瓣由内而外的川香麻辣和酥脆口感。
与现有技术相比,本发明具备以下优点:
1.口感统一:在浸泡时采用香辛料熬制后得到的水溶液进行浸泡,使得蚕豆瓣具有麻辣的口感,在油炸之后,使用特定配比的原料配制川香麻辣味调味粉趁热进行调味,使得调味粉包裹于蚕豆包衣的表面,并随着热量的冷却渗入到蚕豆瓣的表皮和内部,与内部的香辛料相互协调,使得豆瓣的麻辣口感由内而外,后味持久;
2.口感酥脆:在蒸煮后将蚕豆瓣于-10~-15℃的环境下冷冻8~12小时,这样蚕豆的组织结构因冷冻和化冻变得较为松散,油炸之后的蚕豆瓣较为酥脆;特定原料配比组成的混合粉进一步保证了豆瓣包衣的酥脆程度;
3.营养丰富:通过在蚕豆的表面进行包衣裹粉,避免蚕豆的营养在油炸的过程中流失,相较市场上的蚕豆食品营养更为全面。
具体实施方式
下面结合实施例对本发明进行详细说明。
实施例1
一种川香麻辣味豆瓣的制备方法,包括以下步骤:
S1:挑选出个大饱满的蚕豆,将蚕豆在水中浸泡6小时;然后转移至含有香辛料的水溶液中继续浸泡6小时;
S2:将浸泡好的蚕豆瓣在沸水中蒸煮2~5min,捞起沥干表面水分;
S3:将步骤S2得到的蚕豆瓣于-10℃的环境下冷冻12小时,然后解冻并晾干表面水分;
S4:向步骤S3得到的蚕豆瓣的表面均匀喷加糖水,然后置于滚筒式上粉机中在转速为300r/min,裹粉时间为4min下,在蚕豆瓣的表面均匀地裹上混合粉;
S5:将裹粉后的蚕豆瓣在棕榈油中153℃油炸5min;
S6:将油炸后的蚕豆瓣趁热与川香麻辣味调味粉在椭圆滚锅中以滚动方式混合搅拌均匀;
S7:真空包装,并进行巴氏灭菌。
所述步骤S1中,含有香辛料的水溶液的制备方法为:向100重量份的水中依次加入朝天椒10份、花椒5份、黑胡椒5份、八角3份、桂皮3份、香叶5份、食用盐3份、白砂糖5份,大火煮沸5min后转至小火熬煮50min;冷却、过滤即可。
所述混合粉包括以下重量份的原料:糯米粉4份、食用玉米淀粉2份、低筋面粉1份、预糊化淀粉1份。
所述糖水包括以下重量份的原料:白砂糖45份、水45份、食用盐1份、鸡肉膏2份。
所述川香麻辣味调味粉包括以下重量份的原料:白砂糖5份、食用盐7份、辣椒粉5份、花椒粉3份、黑胡椒粉5份、酵母精粉1份、孜然粉1份、鸡肉粉1份、麦芽糊精1份、二氧化硅0.5份。
所述步骤S4中,蚕豆瓣、糖水、混合粉的重量之比为120:20:55。
所述步骤S7中,川香麻辣味调味粉的重量为油炸后的蚕豆瓣重量的3.5%。
实施例2
一种川香麻辣味豆瓣的制备方法,包括以下步骤:
S1:挑选出个大饱满的蚕豆,将蚕豆在水中浸泡6小时;然后转移至含有香辛料的水溶液中继续浸泡6小时;
S2:将浸泡好的蚕豆瓣在沸水中蒸煮5min,捞起沥干表面水分;
S3:将步骤S2得到的蚕豆瓣于-15℃的环境下冷冻8小时,然后解冻并晾干表面水分;
S4:向步骤S3得到的蚕豆瓣的表面均匀喷加糖水,然后置于滚筒式上粉机中在转速为400r/min,裹粉时间为3min下,在蚕豆瓣的表面均匀地裹上混合粉;
S5:将裹粉后的蚕豆瓣在棕榈油中150℃油炸8min;
S6:将油炸后的蚕豆瓣趁热与川香麻辣味调味粉在椭圆滚锅中以滚动方式混合搅拌均匀;
S7:真空包装,并进行巴氏灭菌。
所述步骤S1中,含有香辛料的水溶液的制备方法为:向150重量份的水中依次加入朝天椒15份、花椒10份、黑胡椒10份、八角8份、桂皮8份、香叶10份、食用盐8份、白砂糖10份,大火煮沸10min后转至小火熬煮30min;冷却、过滤即可。
所述混合粉包括以下重量份的原料:糯米粉6份、食用玉米淀粉4份、低筋面粉2份、预糊化淀粉2份。
所述糖水包括以下重量份的原料:白砂糖55份、水55份、食用盐2份、鸡肉膏3份。
所述川香麻辣味调味粉包括以下重量份的原料:白砂糖8份、食用盐9份、辣椒粉8份、花椒粉4份、黑胡椒粉8份、酵母精粉2份、孜然粉2份、鸡肉粉2份、麦芽糊精2份、二氧化硅1份。
所述步骤S4中,蚕豆瓣、糖水、混合粉的重量之比为130:30:62。
所述步骤S7中,川香麻辣味调味粉的重量为油炸后的蚕豆瓣重量的5%。
实施例3
一种川香麻辣味豆瓣的制备方法,包括以下步骤:
S1:挑选出个大饱满的蚕豆,将蚕豆在水中浸泡7小时;然后转移至含有香辛料的水溶液中继续浸泡5小时;
S2:将浸泡好的蚕豆瓣在沸水中蒸煮4min,捞起沥干表面水分;
S3:将步骤S2得到的蚕豆瓣于-12℃的环境下冷冻10小时,然后解冻并晾干表面水分;
S4:向步骤S3得到的蚕豆瓣的表面均匀喷加糖水,然后置于滚筒式上粉机中在转速为350r/min,裹粉时间为4min下,在蚕豆瓣的表面均匀地裹上混合粉;
S5:将裹粉后的蚕豆瓣在棕榈油中160℃油炸4min;
S6:将油炸后的蚕豆瓣趁热与川香麻辣味调味粉在椭圆滚锅中以滚动方式混合搅拌均匀;
S7:真空包装,并进行巴氏灭菌。
所述步骤S1中,含有香辛料的水溶液的制备方法为:向120重量份的水中依次加入朝天椒12份、花椒7份、黑胡椒8份、八角5份、桂皮5份、香叶7份、食用盐5份、白砂糖7份,大火煮沸7min后转至小火熬煮45min;冷却、过滤即可。
所述混合粉包括以下重量份的原料:糯米粉5份、食用玉米淀粉3份、低筋面粉1份、预糊化淀粉2份。
所述糖水包括以下重量份的原料:白砂糖50份、水50份、食用盐2份、鸡肉膏3份。
所述川香麻辣味调味粉包括以下重量份的原料:白砂糖7份、食用盐8份、辣椒粉8份、花椒粉4份、黑胡椒粉6份、酵母精粉2份、孜然粉1份、鸡肉粉2份、麦芽糊精1份、二氧化硅0.5份。
所述步骤S4中,蚕豆瓣、糖水、混合粉的重量之比为125:25:58。
所述步骤S7中,川香麻辣味调味粉的重量为油炸后的蚕豆瓣重量的4.6%。
比较例1
其他同实施例1,只是省去了步骤S3。
比较例2
其他同实施例1,只是在步骤S1中全部采用清水浸泡。
比较例3
其他同实施例1,只是将混合粉的配料更改为食用玉米淀粉4~8份、低筋面粉4~6份。
随机选取100名食用者对以上各实施例和比较例得到的豆瓣进行评价,每项最高分为10分,评价结果如表1所示。
表1
酥脆度 | 整体麻辣口感 | 综合口味 | |
实施例1 | 10 | 9.8 | 9.7 |
实施例2 | 9.5 | 10 | 9.8 |
实施例3 | 9.7 | 9.5 | 9.6 |
比较例1 | 7.5 | 9.5 | 8.2 |
比较例2 | 9.5 | 6.8 | 8.0 |
比较例3 | 7.0 | 9.0 | 7.4 |
从上表可以看成,根据本发明公开的方法得到的川香麻辣味豆瓣具有由内而外的麻辣口感,且酥脆可口。而如果在制备工艺中省去冷冻的步骤,则得到的麻辣豆瓣的酥脆度有所欠缺;如果在浸泡时只采用清水浸泡,则得到的豆瓣的麻辣口感会有所欠缺;如果裹粉所用的混合粉的配料中省去了糯米粉和预糊化淀粉,则得到的豆瓣的酥脆度也会略差。
上述参照实施例对一种川香麻辣味豆瓣及其制备方法进行的详细描述,是说明性的而不是限定性的,可按照所限定范围列举出若干个实施例,因此在不脱离本发明总体构思下的变化和修改,应属本发明的保护范围之内。
Claims (10)
1.一种川香麻辣味豆瓣的制备方法,其特征在于,所述制备方法包括以下步骤:
S1:挑选出个大饱满的蚕豆,将蚕豆在水中浸泡6~8小时;然后转移至含有香辛料的水溶液中继续浸泡4~6小时;
S2:将浸泡好的蚕豆瓣在沸水中蒸煮2~5min,捞起沥干表面水分;
S3:将步骤S2得到的蚕豆瓣于-10~-15℃的环境下冷冻8~12小时,然后解冻并晾干表面水分;
S4:向步骤S3得到的蚕豆瓣的表面均匀喷加糖水,然后置于滚筒式上粉机中,在蚕豆瓣的表面均匀地裹上混合粉;
S5:将裹粉后的蚕豆瓣在150~160℃油炸4~8min;
S6:将油炸后的蚕豆瓣趁热与川香麻辣味调味粉在椭圆滚锅中以滚动方式混合搅拌均匀;
S7:真空包装,并进行巴氏灭菌。
2.根据权利要求1所述的制备方法,其特征在于,所述混合粉包括以下重量份的原料:糯米粉4-6份、食用玉米淀粉2-4份、低筋面粉1-2份、预糊化淀粉1-2份。
3.根据权利要求1所述的制备方法,其特征在于,所述川香麻辣味调味粉包括以下重量份的原料:白砂糖5-8份、食用盐7-9份、辣椒粉5-8份、花椒粉3-4份、黑胡椒粉5-8份、酵母精粉1-2份、孜然粉1-2份、鸡肉粉1-2份、麦芽糊精1-2份、二氧化硅0.5-1份。
4.根据权利要求1-3任意一项所述的制备方法,其特征在于,所述步骤S4中,蚕豆瓣、糖水、混合粉的重量之比为(120~130):(20~30):(55~62)。
5.根据权利要求1-3任意一项所述的制备方法,其特征在于,所述步骤S7中,川香麻辣味调味粉的重量为油炸后的蚕豆瓣重量的3.5~5%。
6.根据权利要求1-3任意一项所述的制备方法,其特征在于,所述步骤S1中,含有香辛料的水溶液的制备方法为:向100~150重量份的水中依次加入朝天椒10~15份、花椒5~10份、黑胡椒5-10份、八角3~8份、桂皮3~8份、香叶5~10份、食用盐3~8份、白砂糖5~10份,大火煮沸5~10min后转至小火熬煮30~60min;冷却、过滤即可。
7.根据权利要求1所述的制备方法,其特征在于,所述步骤S4中,滚筒式上粉机在工作时转速为300~400r/min,裹粉时间为3~5min。
8.根据权利要求1所述的制备方法,其特征在于,所述步骤S4中,糖水包括以下重量份的原料:白砂糖45-55份、水45-55份、食用盐1-2份、鸡肉膏2-3份。
9.根据权利要求1所述的制备方法,其特征在于,所述步骤S5中,油炸所用食用油为棕榈油。
10.根据权利要求1所述的制备方法制备得到的川香麻辣味豆瓣。
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