CN108041547A - 一种蔬菜素鲜调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁30‑40份、豆芽汁15‑25份、菠菜粉13‑15份、番茄粉5‑10份、香菇粉6‑9份、桑葚汁5‑8份、葡萄糖3‑6份、玉米汁3‑5份、菠萝汁2‑4份、植物提取物1‑2份。本发明还公开了上述蔬菜素鲜调味料的制备方法。本发明的调味料以蔬菜、五谷和水果作为原料，口感清新，鲜美，具有优异的保健效果，且加入的植物提取物能够清除食物中含有的亚硝酸盐，延长食物的保质期。
Description
技术领域
本发明涉及调味料及其加工技术领域，尤其涉及一种蔬菜素鲜调味料及其制备方法。
背景技术
硝酸盐是一种允许使用的食品添加剂，具有发色、抑菌、抗氧化等多重作用，但亚硝酸盐具有较强的毒性，摄入后可与血红蛋白结合形成高铁血红蛋白，使血红蛋白失去携氧功能；亚硝酸盐可与胺类化合物在体内、体外形成国际公认的具有强致癌性的亚硝胺和亚硝酰胺等N－亚硝基化合物；亚硝酸盐还可致畸、致甲状腺肿，由此成为生命的主要危害因子。调查表明，由于氮肥施用的增加、设施技术应用及环境污染等因素的影响，存在于蔬菜、肉制品等食物中的亚硝酸盐的含量呈增加趋势。
因此，在人们日益关注健康的今天，如何有效减少或清除食品中的亚硝酸盐以及阻断亚硝胺的合成已成为食品安全领域重要的研究课题。
发明内容
基于背景技术存在的技术问题，本发明提出了一种蔬菜素鲜调味料及其制备方法，本发明的调味料以蔬菜、五谷和水果作为原料，口感清新，鲜美，具有优异的保健效果，且加入的植物提取物能够清除食物中含有的亚硝酸盐，延长食物的保质期。
本发明提出的一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁30-40份、豆芽汁15-25份、菠菜粉13-15份、番茄粉5-10份、香菇粉6-9份、桑葚汁5-8份、葡萄糖3-6份、玉米汁3-5份、菠萝汁2-4份、植物提取物1-2份。
优选地，其原料按重量份包括：白菜汁32-38份、豆芽汁17-23份、菠菜粉13.5-14.5份、番茄粉6-9份、香菇粉6.5-8.5份、桑葚汁5.5-7.5份、葡萄糖3.5-5.5份、玉米汁3.5-4.5份、菠萝汁2.5-3.5份、植物提取物1.3-1.8份。
优选地，豆芽汁、菠菜粉的重量比为18-22：13.5-14。
优选地，植物提取物的质量分数为30-50wt％。
优选地，植物提取物包括石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物。
优选地，石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物的重量比为1-2：1-2：0.5-1：0.1-0.4：0.1-0.3。
本发明还提供一种所述蔬菜素鲜调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌20-30min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至40-50℃，加入植物提取物，恒温搅拌50-70min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
优选地，按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌22-27min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至43-48℃，加入植物提取物，恒温搅拌55-65min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
上述植物提取物的制备方法为：按所述重量比称取石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物后，搅拌均匀即可。
本发明的调味料以蔬菜、五谷和水果作为原料，口感清新，鲜美，具有优异的保健效果，且加入的植物提取物能够清除食物中含有的亚硝酸盐，延长食物的保质期。
本发明中白菜汁对于促进造血机能的恢复、抗血管硬化和阻止糖类转变成脂肪、防止血清胆固醇沉积等具有良好的功效；豆芽汁含有的硝基磷酸酶能有效地抗癫痫和减少癫痫发作，含有的干扰素诱生剂能诱生干扰素，增加体内抗病毒、抗癌肿的能力；桑葚汁具有养血润肠等功能；玉米汁含丰富的膳食纤维、可防肠炎、肠癌等、具有降低胆固醇、预防高血压和冠心病、使皮肤细嫩光滑、延缓皱纹等功能；上述四者互配具有较强的互相协助作用，使本发明营养丰富，具有美容养颜和保健效果，适宜多种人群。本发明中菠菜粉具有养血止血，敛阴润燥的作用；番茄粉含有丰富的番茄素、胡萝卜素、维生素C和B族维生素等营养成分，具有清热解毒、利尿通便、帮助消化的功效；香菇粉具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的特点，具有提高机体免疫功能、延缓衰老、防癌抗癌、降血压、降血脂、降胆固醇等功能；上述三者相容性好，具有较强的协助作用，能够进一步增强本发明的美容养颜和保健效果。本发明中加入植物提取物，其中，在植物提取物中加入的石榴提取物含有抗氧化物质多酚和鞣花酸；加入的丁香提取物含有多糖和皂苷，两者与草果提取物、香叶提取物、桂皮提取物，互配协助作用，在对食物调味的同时，还具有优异地清除食物中含有的亚硝酸盐的能力，进而延长食物的保质期。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁30份、豆芽汁25份、菠菜粉13份、番茄粉10份、香菇粉6份、桑葚汁8份、葡萄糖3份、玉米汁5份、菠萝汁2份、植物提取物2份。
所述蔬菜素鲜调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌20min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至50℃，加入植物提取物，恒温搅拌50min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
实施例2
一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁40份、豆芽汁15份、菠菜粉15份、番茄粉5份、香菇粉9份、桑葚汁5份、葡萄糖6份、玉米汁3份、菠萝汁4份、植物提取物1份；
其中，植物提取物的质量分数为30wt％。
所述蔬菜素鲜调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌30min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至40℃，加入植物提取物，恒温搅拌70min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
实施例3
一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁35份、豆芽汁20份、菠菜粉14份、番茄粉7份、香菇粉7份、桑葚汁6份、葡萄糖4份、玉米汁4份、菠萝汁3份、植物提取物1.5份；
其中，植物提取物的质量分数为50wt％；
植物提取物包括石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物；
所述蔬菜素鲜调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌25min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至45℃，加入植物提取物，恒温搅拌60min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
实施例4
一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁32份、豆芽汁23份、菠菜粉13.5份、番茄粉9份、香菇粉6.5份、桑葚汁7.5份、葡萄糖3.5份、玉米汁4.5份、菠萝汁2.5份、植物提取物1.8份；
其中，植物提取物的质量分数为35wt％；
植物提取物包括石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物；
石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物的重量比为1：2：0.5：0.4：0.1。
所述蔬菜素鲜调味料的制备方法包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌22min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至48℃，加入植物提取物，恒温搅拌55min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
实施例5
一种蔬菜素鲜调味料，其原料按重量份包括：白菜汁38份、豆芽汁17份、菠菜粉14.5份、番茄粉6份、香菇粉8.5份、桑葚汁5.5份、葡萄糖5.5份、玉米汁3.5份、菠萝汁3.5份、植物提取物1.3份；
其中，植物提取物的质量分数为45wt％；
植物提取物包括石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物；
石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物的重量比为2：1：1：0.1：0.3。
所述蔬菜素鲜调味料的制备方法包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌27min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至43℃，加入植物提取物，恒温搅拌65min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种蔬菜素鲜调味料，其特征在于，其原料按重量份包括：白菜汁30-40份、豆芽汁15-25份、菠菜粉13-15份、番茄粉5-10份、香菇粉6-9份、桑葚汁5-8份、葡萄糖3-6份、玉米汁3-5份、菠萝汁2-4份、植物提取物1-2份。
2.根据权利要求1所述蔬菜素鲜调味料，其特征在于，其原料按重量份包括：白菜汁32-38份、豆芽汁17-23份、菠菜粉13.5-14.5份、番茄粉6-9份、香菇粉6.5-8.5份、桑葚汁5.5-7.5份、葡萄糖3.5-5.5份、玉米汁3.5-4.5份、菠萝汁2.5-3.5份、植物提取物1.3-1.8份。
3.根据权利要求1或2所蔬菜素鲜调味料，其特征在于，豆芽汁、菠菜粉的重量比为18-22：13.5-14。
4.根据权利要求1-3任一项所述蔬菜素鲜调味料，其特征在于，植物提取物的质量分数为30-50wt％。
5.根据权利要求1-4任一项所述蔬菜素鲜调味料，其特征在于，植物提取物包括石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物。
6.根据权利要求5所述蔬菜素鲜调味料，其特征在于，石榴提取物、丁香提取物、草果提取物、香叶提取物、桂皮提取物的重量比为1-2：1-2：0.5-1：0.1-0.4：0.1-0.3。
7.一种基于权利要求1-6任一项所述蔬菜素鲜调味料的制备方法，其特征在于，包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌20-30min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至40-50℃，加入植物提取物，恒温搅拌50-70min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
8.根据权利要求7所述蔬菜素鲜调味料的制备方法，其特征在于，包括如下步骤：按所述重量份称取各原料，将白菜汁、豆芽汁、桑葚汁、玉米汁与菠萝汁混合搅拌22-27min后，依次加入菠菜粉、番茄粉、香菇粉、葡萄糖，升温至43-48℃，加入植物提取物，恒温搅拌55-65min，降温至室温，转移至烘箱中，烘干后磨粉，然后分袋包装，灭菌封口，即得蔬菜素鲜调味料。
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