CN108244603A - 一种脆椒阳荷酱及其制备方法 - Google Patents
一种脆椒阳荷酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种脆椒阳荷酱,所述脆椒阳荷酱由以下重量份数的原料制成:阳荷50‑85份、鲜辣椒20‑45份、食用油5‑15份、大蒜0.5‑3份、生姜0.5‑3份、食用盐1‑3份、糖1‑3份、白酒1‑2份、味精0.5‑2份、风味调节剂1‑1.5份。本发明还公开了一种脆椒阳荷酱的制备方法。本发明的阳荷酱具有色泽紫红、含盐量低、营养丰富、口感清脆、风味独特、护肠保健功能、常温下可保存1年以上的特点,在辣味的基础上,增加了阳荷的香味,使制得的阳荷酱的口感更丰富,满足人们口味的需求。同时人们在品尝美味的同时达到营养平衡,阳荷富含纤维素、半纤维素,能刺激肠的蠕动,帮助消化,具有护肠功能,可以缓解食用后的辛辣刺激,消积健胃,对身体起到保健调理的功效。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种脆椒阳荷酱及其制备方法。
背景技术
酱用于烹饪调味和食用,从生产工艺可分为:发酵和调配产品。从风味上分:主要有香辣酱、海鲜酱、肉味酱、瓜菜果味酱、菌菇味酱、花生酱、芝麻酱、肉酱、虾酱等。从原料上分,主要是:谷物类、水产品、蔬菜水果、菌菇类、肉类、香辛料类、奶类、花生芝麻等。酱品种花色多样,用料极其广泛,加工工艺也各不相同,口味千差万别。
阳荷(Zingiber striolatum Diels)是姜科姜属多年生草本植物,药食同源,又名蘘荷、野姜、猴姜、野老姜等,阳荷初春形成的嫩芽嫩茎圆锥形笋苔是阳荷笋,其顶部呈紫红色,茎基部颜色逐渐变白,经人工栽培后单根鲜笋重可达200克以上,长度可达30厘米。阳荷花苞的成熟期主要集中在7~10月的夏季。阳荷是我国特有的资源,主要分布湖南、湖北、四川等地,其中以湘西阳荷、花瑶阳荷为佳,北宋的苏颂在《图经本草》里就说:“蘘荷,荆襄江湖多种,今访之无复识者”。阳荷作为一种鲜为人知的植物,含有蛋白质和多种氨基酸以及丰富的纤维素,所含纤维素是一种不产生热能的多糖营养物质,经常食用,有利于保持消化道通畅,可治疗便秘、消积健胃,对糖尿病有特效,具有较高的药用价值。据《本草纲目》记载,阳荷还有活血调经、镇咳祛痰、消肿解毒等药用功效。广东药学院药科学院采用胰岛素抵抗HepG2细胞模型检测了阳荷花苞的降血糖效果,结果表明阳荷花苞降血糖效果较好,且细胞毒性较小。
辣椒既是常见的蔬菜又是重要的调味品,而且还富有营养价值,辣椒中含有丰富的维生素C、维生素B、β-胡萝卜素、叶酸、镁及钾,其中维生素C的含量在蔬菜中居第一位。辣椒中的辣椒素还具有抗炎及抗氧化作用,有助于降低心脏病、某些肿瘤及其他一些随年龄增长而出现的慢性病的风险;辣椒酊或辣椒碱对口腔及胃肠有刺激作用,能促进消化液分泌,增强肠胃蠕动,改善食欲;辣椒属辛辣食物,还能改善心脏功能,促进血液循环。常食辣椒可开胃消食,温中散寒的功效。
因此,以阳荷和辣椒为原料开发的酱制品具有很好的保健价值和良好的市场前景。
发明内容
本申请下面的内容中所称的阳荷指的是阳荷笋和/或阳荷花苞。
本发明的目的在于提供一种以阳荷为主料的脆椒阳荷酱,通过阳荷与辣椒的配伍,本发明制得的阳荷酱可以减轻辣椒自身的辛辣口感,降低辣椒的口感辣度,吃起来辣度适中、清脆劲爽,令人回味无穷,本发明提供了一种色泽紫红、含盐量低、营养丰富、风味独特、养胃护肠、保质期长的阳荷酱,用以解决现有食材的营养和口味远不能满足现代人们需求的问题。
为实现上述目的,本发明的技术方案为:一种脆椒阳荷酱,所述脆椒阳荷酱由以下重量份数的原料制成:阳荷50-85份、鲜辣椒20-45份、食用油5-15份、大蒜0.5-3份、生姜0.5-3份、食用盐1-3份、糖1-3份、白酒1-2份、味精0.5-2份、风味调节剂1-1.5份。
进一步地,所述鲜辣椒选自小米椒、朝天椒、红线椒、魔鬼椒、牛角椒、柿子椒、灯笼椒、野山椒、黄辣椒、青酱椒中的一种。
进一步地,所述食用油选自菜籽油、花生油、茶籽油、芝麻油、大豆油、葵花籽油、橄榄油中的一种或几种。
进一步地,所述白酒为40°~50°的中度酒。
进一步地,所述风味调节剂包括苹果酸及其盐类、乙酸及其盐类、柠檬酸及其盐类、苯甲酸及其盐类、山梨酸及其盐类、丙酸及其盐类中的一种或几种。阳荷花苞因含有阳荷红色素而呈鲜红色,阳荷红色素在酸性环境下有较高的稳定性,本发明加入酸型风味调节剂,既能有效地抑制霉菌的生长繁殖,达到防腐防霉保鲜保湿的作用,延长阳荷酱制品的保质期,同时最大程度地减少阳荷红色素的破坏,使得阳荷酱的色泽能长时间保持原色。
为实现上述另一目的,本发明的技术方案为:一种上述脆椒阳荷酱的制备方法,所述制备方法包括以下步骤,
1)原料准备:选取新鲜的阳荷,剔除虫口烂斑,清洗沥干,分切备用;精选鲜辣椒,切开成块状,除去辣椒籽,洗净,沥干水分备用;将大蒜、生姜剁碎备用;
2)杀青盐渍翻拌:将能完全浸没阳荷的水煮至滚沸后,加入备好的阳荷汆烫10-60秒,捞起沥干水分,放入容器内,加入食用盐,翻拌均匀,然后将备好的鲜辣椒、大蒜、生姜置于物料上层;
3)浇油翻拌:食用油加热到220-240℃后,将热油快速浇淋物料,约10-30秒后,加入糖、白酒、味精及风味调节剂,翻拌均匀;
4)密封5-10天,即制得脆椒阳荷酱。
进一步地,所述白酒为40°~50°的中度酒。中度白酒会起到助发酵、消毒、杀菌、给阳荷增脆的作用,使制得的酱更加清脆爽口醇香,同时加深阳荷纤维纹路,使制得的酱色泽美观。
进一步地,所述风味调节剂包括苹果酸及其盐类、乙酸及其盐类、柠檬酸及其盐类、苯甲酸及其盐类、山梨酸及其盐类、丙酸及其盐类中的一种或几种。
本发明方法具有如下优点:
1、对阳荷进行汆烫操作,可以有效去除阳荷内含的过氧化物酶(POD),同时避免营养成分大量流失;在原料和调料品的共同作用下,使制得的阳荷酱色泽紫红、口味清脆醇香,极大满足人们的食用需求。
2、本发明的阳荷酱具有含盐量低、营养丰富、口感清脆、风味独特、护肠保健功能、常温下可保存1年以上的特点,在辣味的基础上,增加了阳荷的香味,使制得的阳荷酱的口感更丰富,满足人们口味的需求。同时人们在品尝美味的同时达到营养平衡,阳荷富含纤维素、半纤维素,能刺激肠的蠕动,帮助消化,具有护肠功能,可以缓解食用后的辛辣刺激,消积健胃,对身体起到保健调理的功效。
3、本发明制作工艺简单,制成成品时间短,生产成本低,具有较好的经济效益和社会效益。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。本实施例中涉及的原料均为市场购买并且均为食品级。
实施例1
一种脆椒阳荷酱,包括以下重量份数的原料:阳荷50份、鲜辣椒28份、食用油5份、大蒜0.5份、生姜0.5份、食用盐1份、糖1份、40°白酒1份、味精0.5份、山梨酸1份。
本实施例的脆椒阳荷酱的制备方法,包括以下步骤,
1)原料准备:选取新鲜的阳荷,剔除虫口烂斑,清洗沥干,分切备用;精选鲜辣椒,切开成块状,除去辣椒籽,洗净,沥干水分备用;将大蒜、生姜剁碎备用;
2)杀青盐渍翻拌:将能完全浸没阳荷的水煮至滚沸后,加入备好的阳荷汆烫10秒,捞起沥干水分,放入容器内,加入食用盐,翻拌均匀,然后将备好的鲜辣椒、大蒜、生姜置于物料上层;
3)浇油翻拌:食用油加热至220℃,将热油快速浇淋物料,约10秒后,加入糖、白酒、味精及山梨酸,翻拌均匀;
4)密封5-10天,即制得脆椒阳荷酱。
本实施例制得的脆椒阳荷酱的理化指标符合GB 2714-2015食品安全国家标准。
实施例2
一种脆椒阳荷酱,包括以下重量份数的原料:阳荷78份、鲜辣椒45份、食用油7份、大蒜1份、生姜1.5份、食用盐1份、糖2份、42°白酒2份、味精1.5份、丙酸钙1.1份。
本实施例的脆椒阳荷酱的制备方法,包括以下步骤,
1)原料准备:选取新鲜的阳荷,剔除虫口烂斑,清洗沥干,分切备用;精选鲜辣椒,切开成块状,除去辣椒籽,洗净,沥干水分备用;将大蒜、生姜剁碎备用;
2)杀青盐渍翻拌:将能完全浸没阳荷的水煮至滚沸后,加入备好的阳荷汆烫42秒,捞起沥干水分,放入容器内,加入食用盐,翻拌均匀,然后将备好的鲜辣椒、大蒜、生姜置于物料上层;
3)浇油翻拌:食用油加热至230℃,将热油快速浇淋物料,约15秒后,加入糖、白酒、味精及丙酸钙,翻拌均匀;
4)密封5-10天,即制得脆椒阳荷酱。
本实施例制得的脆椒阳荷酱的理化指标符合GB 2714-2015食品安全国家标准。
实施例3
一种脆椒阳荷酱,包括以下重量份数的原料:阳荷62份、鲜辣椒21份、食用油12份、大蒜2份、生姜2份、食用盐2份、糖2份、45°白酒1.5份、味精1份、山梨酸钾1.2份。
本实施例的脆椒阳荷酱的制备方法,包括以下步骤,
1)原料准备:选取新鲜的阳荷,剔除虫口烂斑,清洗沥干,分切备用;精选鲜辣椒,切开成块状,除去辣椒籽,洗净,沥干水分备用;将大蒜、生姜剁碎备用;
2)杀青盐渍翻拌:将能完全浸没阳荷的水煮至滚沸后,加入备好的阳荷汆烫20秒,捞起沥干水分,放入容器内,加入食用盐,翻拌均匀,然后将备好的鲜辣椒、大蒜、生姜置于物料上层;
3)浇油翻拌:食用油加热至235℃,将热油快速浇淋物料,约25秒后,加入糖、白酒、味精及山梨酸钾,翻拌均匀;
4)密封5-10天,即制得脆椒阳荷酱。
本实施例制得的脆椒阳荷酱的理化指标符合GB 2714-2015食品安全国家标准。
实施例4
一种脆椒阳荷酱,包括以下重量份数的原料:阳荷85份、鲜辣椒45份、食用油15份、大蒜3份、生姜3份、食用盐3份、糖3份、50°白酒2份、味精2份、柠檬酸1份。
本实施例的脆椒阳荷酱的制备方法,包括以下步骤,
1)原料准备:选取新鲜的阳荷,剔除虫口烂斑,清洗沥干,分切备用;精选鲜辣椒,切开成块状,除去辣椒籽,洗净,沥干水分备用;将大蒜、生姜剁碎备用;
2)杀青盐渍翻拌:将能完全浸没阳荷的水煮至滚沸后,加入备好的阳荷汆烫60秒,捞起沥干水分,放入容器内,加入食用盐,翻拌均匀,然后将备好的鲜辣椒、大蒜、生姜置于物料上层;
3)浇油翻拌:食用油加热至240℃,将热油快速浇淋物料,约30秒后,加入糖、白酒、味精及柠檬酸,翻拌均匀;
4)密封5-10天,即制得脆椒阳荷酱。
本实施例制得的脆椒阳荷酱的理化指标符合GB 2714-2015食品安全国家标准。
对比例1
本对比例本的阳荷酱的原料组份与实施例2基本相同,不同之处为:所使用的白酒为20°的低度白酒。
本对比例的阳荷酱的制备方法同实施例2。
测试例
将实施例1-4制得的脆椒阳荷酱及对比例制得的阳荷酱进行市场调研测评。
随机挑选18-55岁的群众100名作为试用对象分别对实施例1-4及对比例1的成品进行感官盲测,测试方法:让测试者从外观(包括成品的色泽、组织形态)、口感(包括香味、滋味)两方面进行综合评价,评价标准见表1,评价结果见表2。
表1
表2
序号 | 外观满意/人 | 口感满意/人 |
实施例1 | 95 | 89 |
实施例2 | 96 | 93 |
实施例3 | 94 | 95 |
实施例4 | 92 | 91 |
对比例1 | 76 | 72 |
从表2可以看出,本发明每个实施例制备的脆椒阳荷酱,随机选取的100名参加调查的群众中,不管从外观还是口感方面较对比例1更符合大众的需求。同时将本发明的实施例1-4制得的成品进行理化指标检测,其理化指标都在国家规定的理化指标范围内。本发明的阳荷酱具有含盐量低、营养丰富、口感清脆、风味独特、护肠保健功能、常温下可保存1年以上的特点,在辣味的基础上,增加了阳荷的香味,使制得的阳荷酱的口感更丰富,极大地满足消费者的需求,具有市场竞争力和发展前景。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (8)
1.一种脆椒阳荷酱,其特征在于,所述脆椒阳荷酱由以下重量份数的原料制成:阳荷50-85份、鲜辣椒20-45份、食用油5-15份、大蒜0.5-3份、生姜0.5-3份、食用盐1-3份、糖1-3份、白酒1-2份、味精0.5-2份、风味调节剂1-1.5份。
2.根据权利要求1所述的脆椒阳荷酱,其特征在于,所述鲜辣椒选自小米椒、朝天椒、红线椒、魔鬼椒、牛角椒、柿子椒、灯笼椒、野山椒、黄辣椒、青酱椒中的一种。
3.根据权利要求1所述的脆椒阳荷酱,其特征在于,所述食用油选自菜籽油、花生油、茶籽油、芝麻油、大豆油、葵花籽油、橄榄油中的一种或几种。
4.根据权利要求1所述的脆椒阳荷酱,其特征在于,所述白酒为40°~50°的中度酒。
5.根据权利要求1所述的脆椒阳荷酱,其特征在于,所述风味调节剂包括苹果酸及其盐类、乙酸及其盐类、柠檬酸及其盐类、苯甲酸及其盐类、山梨酸及其盐类、丙酸及其盐类中的一种或几种。
6.一种权利要求1所述的脆椒阳荷酱的制备方法,其特征在于,所述方法包括以下步骤,
1)原料准备:选取新鲜的阳荷,剔除虫口烂斑,清洗沥干,分切备用;精选鲜辣椒,切开成块状,除去辣椒籽,洗净,沥干水分备用;将大蒜、生姜剁碎备用;
2)杀青盐渍翻拌:将能完全浸没阳荷的水煮至滚沸后,加入备好的阳荷汆烫10-60秒,捞起沥干水分,放入容器内,加入食用盐,翻拌均匀,然后将备好的鲜辣椒、大蒜、生姜置于物料上层;
3)浇油翻拌:食用油加热到220-240℃后,将热油快速浇淋物料,约10-30秒后,加入糖、白酒、味精及风味调节剂,翻拌均匀;
4)密封5-10天,即制得脆椒阳荷酱。
7.根据权利要求6所述的脆椒阳荷酱的制备方法,其特征在于,所述白酒为40°~50°的中度酒。
8.根据权利要求6所述的脆椒阳荷酱的制备方法,其特征在于,所述风味调节剂包括苹果酸及其盐类、乙酸及其盐类、柠檬酸及其盐类、苯甲酸及其盐类、山梨酸及其盐类、丙酸及其盐类中的一种或几种。
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