CN108552479A - 一种即食豆瓣蘸酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种即食豆瓣蘸酱及其制备方法,该豆瓣蘸酱由大豆色拉油、红油豆瓣、洋葱粒、藠头粒、生姜粒、大蒜粒、泡野山椒粒等材料经原料预处理、炒制、包装、检验出货制成。本发明制得的即食豆瓣蘸酱加入了洋葱、藠头、老姜、大蒜等生鲜原料对食盐的吸收和稀释作用,降低了原料红油豆瓣中的盐分含量,有效防止了红油豆瓣本身后期贮藏过程中成品酱料易遭受微生物的污染发生腐败变质,同时实现了豆瓣酱的即食功能,入口时实物感强,口感厚实、丰富,此外该蘸酱使用范围广,拓展了豆瓣酱的使用范围。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种即食豆瓣蘸酱及其制备方法。
背景技术
豆瓣酱是以蚕豆为主要原料,经制曲、发酵制作而成的调味酱。作为“川菜之魂”,豆瓣酱一直以鲜辣著称,为菜肴制作、佐餐之佳品。传统豆瓣酱在后熟发酵过程中,为了抑制大量杂菌的生长,通常会添加大量的食盐,其盐含量普遍在10~17wt.%,使得豆瓣酱仅仅作为调味品使用。要实现豆瓣酱产品即食性,扩大其使用范围,首先要在保证产品安全性条件下降低产品中盐含量。
为了降低产品中盐含量,必然要解决两个问题。首先是对产品中盐分进行稀释的同时,产品中的香气有效成分同样被稀释,成品风味不足;其次是酱类中盐分含量降低后,成品贮藏过程中防腐的控制尤为重要。
CN 103766862 A 公开了一种发酵型即食红油辣椒豆瓣酱的制作方法。选取咸味豆瓣酱、平头辣椒、豆粕等原料,经过控温发酵,乳酸菌接种,加米曲霉、二次发酵、加工等工艺制得成品。该产品发酵周期长,低盐发酵过程中未采取任何保证安全性措施,在制成成品后进行蒸煮杀菌,杀菌效果难以保证,且长时间杀菌对于豆瓣酱本身的营养成分如氨基酸破坏严重,还有可能产生不愉快的苦涩味。CN104431956 A公开了一种低盐郫县豆瓣酱及其制备方法,利用稀释的方法降低郫县豆瓣食盐含量,其成品酱体细腻,但是如作为蘸酱,粘稠度、实物感稍显不足。
基于上述分析,一种含盐量低,在不添加任何防腐剂的条件下后期贮藏过程中成品酱料不易腐败变质,豆瓣酱可即食,入口时实物感强,口感厚实、丰富、鲜辣咸香、风味多样,使用范围广的即食豆瓣蘸酱是目前行业内急需的。
发明内容
鉴于上述不足,本发明的目的在于提供一种含盐量低,在不添加任何防腐剂的条件下后期贮藏过程中成品酱料不易腐败变质,豆瓣酱可即食,入口时实物感强,口感厚实、丰富、鲜辣咸香、风味多样,使用范围广的即食豆瓣蘸酱。
经过发明人进行大量摸索总结得出的,各组分用量在下述重量范围内制备出的即食豆瓣蘸酱均具有贮藏过程中成品酱料不易腐败变质,口感厚实、丰富、鲜辣咸香、风味多样的特性。该即食豆瓣蘸酱通过如下方法制得:
一种即食豆瓣蘸酱,由如下重量份配比的原料制成:大豆色拉油150~180份、红油豆瓣200~220份、洋葱粒80~100份、藠头粒40~60份、生姜粒10~15份、大蒜粒15~20份、泡野山椒粒20~25份、泡姜粒20~30份、红花椒粉3~5份、青花椒粉3~5份、白胡椒粉3~5份、丁香粉3~4份、桂皮粉3~5份、小料80~100份。
进一步的,该豆瓣酱由如下重量份配比的原料制成:大豆色拉油165份、红油豆瓣210份、洋葱粒90份、藠头粒50份、生姜粒12.5份、大蒜粒17.5份、泡野山椒粒22.5份、泡姜粒25份、红花椒粉4份、青花椒粉4份、白胡椒粉4份、丁香粉3.5份、桂皮粉4份、小料90份。
一种即食豆瓣蘸酱的制备方法,包括如下步骤:
(1)原料预处理:选取符合《原辅材料验收标准》的洋葱、藠头、老姜、瓣蒜、泡姜,藠头去老皮,瓣蒜预先去皮,原料清洗沥控水,斩拌机切制成直径3~5mm的颗粒,得洋葱粒、藠头粒、生姜粒、大蒜粒、泡姜粒暂存备用;
(2)制备泡野山椒粒:市售泡野山椒拆包、沥水,过筛盘直径为8mm的绞肉机,得野泡山椒粒暂存备用;
(3)制备红花椒粉、青花椒粉、丁香粉、桂皮粉:将干红花椒、青花椒、丁香、桂皮用筛网直径为4mm的粉碎机粉碎成粉,分别密封保存;
(4)炒制:产品采用程序化炒制,锅内倒入大豆色拉油,145~155℃加热0.5~0.7min,加入红油豆瓣维持温度110~120℃炒制4.5~5.0min,再加入洋葱粒、藠头粒、生姜粒、大蒜粒维持温度115~125℃炒制0.2~0.5min,加入泡姜粒、泡野山椒粒维持温度105~115℃炒制0.3~0.8min,加入小料维持温度85~95℃炒制0.1~0.3min,关火,待温度下降至55℃后加入红花椒粉、青花椒粉、白胡椒粉、丁香粉、桂皮粉炒制0.3~0.4min炒制均匀无结团,即得半成品;
(5)包装:半成品趁热定量包装,每袋100g,排除袋子内的空气后封口,再加外袋,得成品;
(6)检验、装箱:成品经检验符合标准后装箱。
进一步的,所述姜粒、泡姜粒暂存时间不超过8h,所述洋葱粒、藠头粒、蒜粒暂存时间夏天不超过2h,其余季节不超过4h。
进一步的,所述泡野山椒粒暂存时间不超过8h。
进一步的,所述小料由如下方法制得,以重量份配比计,取清水60~80份,牛肉膏1.5~2份,牛肉粉1.5~2份,谷氨酸钠4~6份,I+G 1~1.3份混合而成。
进一步的,所述小料由如下方法制得,以重量份配比计,取清水70份,牛肉膏1.8份,牛肉粉1.8份,谷氨酸钠5份,I+G 1.2份混合而成。
本发明的有益效果在于:
1、本发明利用洋葱、藠头、老姜、大蒜等生鲜原料对食盐的吸收和稀释作用,降低了原料红油豆瓣中的盐分含量,在保证了红油豆瓣本身的发酵安全性及风味的前提下,实现了豆瓣酱的即食功能。
2、传统郫县豆瓣或红油豆瓣大多数用于火锅、炒菜、卤制等情况下增添鲜辣味。本发明将红油豆瓣制成即食产品,可以用于火锅蘸料、蔬菜伴侣等,拓展了豆瓣酱的使用范围。同时,本产品在红油豆瓣中添加了洋葱等实物,作为蘸酱粘稠度较高外,入口时实物感强,口感厚实、丰富。
3、本产品稀释了红油豆瓣中盐分含量,后期贮藏过程中成品酱料易遭受微生物的污染发生腐败变质,本产品未添加任何防腐剂,利用了几种香辛料粉的抑菌作用进行复配,不仅保证了酱料的安全性,同时增加了酱料丰富的口味,符合当前食品抑菌防腐天然化的趋势。
4、本发明选择在115~120℃下进行炒制,增加了豆瓣酱中风味物质的溶出,红油豆瓣感官评价最好。
附图说明
图1为样品a炒制温度110℃时香气成分溶出情况;
图2为样品b炒制温度115℃时香气成分溶出情况;
图3为样品c炒制温度120℃时香气成分溶出情况;
图4为样品d 炒制温度125℃时香气成分溶出情况;
图5为电子鼻数据PCA分析图。
具体实施方式
实施例1
一种即食豆瓣蘸酱
(1)原料预处理:选取符合《原辅材料验收标准》的洋葱、藠头、老姜、瓣蒜、泡姜,藠头去老皮,瓣蒜预先去皮,原料清洗沥控水,斩拌机切制成直径3mm的颗粒,得洋葱粒、藠头粒、生姜粒、大蒜粒、泡姜粒暂存备用,姜粒、泡姜粒暂存时间不超过8h,洋葱粒、藠头粒、蒜粒暂存时间夏天不超过2h,其余季节不超过4h;
(2)制备泡野山椒粒:市售泡野山椒拆包、沥水,过筛盘直径为8mm的绞肉机,得野泡山椒粒暂存备用,泡野山椒粒暂存时间不超过8h;
(3)制备红花椒粉、青花椒粉、丁香粉、桂皮粉:将干红花椒、青花椒、丁香、桂皮用筛网直径为4mm的粉碎机粉碎成粉,分别密封保存;
(4)制备小料:取清水60kg,牛肉膏1.5kg,牛肉粉1.5kg,谷氨酸钠4kg,I+G 1kg混合而成;
(5)炒制:产品采用程序化炒制,锅内倒入大豆色拉油150kg,145℃加热0.5min,加入红油豆瓣200kg维持温度110℃炒制4.5min,再加入洋葱粒80kg、藠头粒40kg、生姜粒10kg、大蒜粒15kg维持温度115℃炒制0.2min,加入泡野山椒粒20kg、泡姜粒20kg维持温度105℃炒制0.3min,加入小料80kg维持温度85℃炒制0.1min,关火,待温度下降至55℃后加入红花椒粉3kg、青花椒粉3kg、白胡椒粉3kg、丁香粉3kg、桂皮粉3kg炒制0.3min炒制均匀无结团,即得半成品;
(6)包装:半成品趁热定量包装,每袋100g,排除袋子内的空气后封口,再加外袋,得成品;
(7)检验、装箱:成品经检验符合标准后装箱。
实施例2
一种即食豆瓣蘸酱
(1)原料预处理:选取符合《原辅材料验收标准》的洋葱、藠头、老姜、瓣蒜、泡姜,藠头去老皮,瓣蒜预先去皮,原料清洗沥控水,斩拌机切制成直径4mm的颗粒,得洋葱粒、藠头粒、生姜粒、大蒜粒、泡姜粒暂存备用,姜粒、泡姜粒暂存时间不超过8h,洋葱粒、藠头粒、蒜粒暂存时间夏天不超过2h,其余季节不超过4h;
(2)制备泡野山椒粒:市售泡野山椒拆包、沥水,过筛盘直径为8mm的绞肉机,得野泡山椒粒暂存备用,泡野山椒粒暂存时间不超过8h;
(3)制备红花椒粉、青花椒粉、丁香粉、桂皮粉:将干红花椒、青花椒、丁香、桂皮用筛网直径为4mm的粉碎机粉碎成粉,分别密封保存;
(4)制备小料:取清水70kg,牛肉膏1.8kg,牛肉粉1.8kg,谷氨酸钠5kg,I+G 1.1kg混合而成;
(5)炒制:产品采用程序化炒制,锅内倒入大豆色拉油165kg,150℃加热0.6min,加入红油豆瓣210kg维持温度115℃炒制4.7min,再加入洋葱粒90kg、藠头粒50kg、生姜粒12.5kg、大蒜粒17.5kg维持温度120℃炒制0.35min,加入泡野山椒粒22.5kg、泡姜粒25kg维持温度110℃炒制0.45min,加入小料90kg维持温度90℃炒制0.2min,关火,待温度下降至55℃后加入红花椒粉4kg、青花椒粉4kg、白胡椒粉4kg、丁香粉3.5kg、桂皮粉4kg炒制0.35min炒制均匀无结团,即得半成品;
(6)包装:半成品趁热定量包装,每袋100g,排除袋子内的空气后封口,再加外袋,得成品;
(7)检验、装箱:成品经检验符合标准后装箱。
实施例3
一种即食豆瓣蘸酱
(1)原料预处理:选取符合《原辅材料验收标准》的洋葱、藠头、老姜、瓣蒜、泡姜,藠头去老皮,瓣蒜预先去皮,原料清洗沥控水,斩拌机切制成直径5mm的颗粒,得洋葱粒、藠头粒、生姜粒、大蒜粒、泡姜粒暂存备用,姜粒、泡姜粒暂存时间不超过8h,洋葱粒、藠头粒、蒜粒暂存时间夏天不超过2h,其余季节不超过4h;
(2)制备泡野山椒粒:市售泡野山椒拆包、沥水,过筛盘直径为8mm的绞肉机,得野泡山椒粒暂存备用,泡野山椒粒暂存时间不超过8h;
(3)制备红花椒粉、青花椒粉、丁香粉、桂皮粉:将干红花椒、青花椒、丁香、桂皮用筛网直径为4mm的粉碎机粉碎成粉,分别密封保存;
(4)制备小料:取清水80kg,牛肉膏2kg,牛肉粉2kg,谷氨酸钠6kg,I+G 1.3kg混合而成;
(5)炒制:产品采用程序化炒制,锅内倒入大豆色拉油180kg,155℃加热0.7min,加入红油豆瓣220kg维持温度120℃炒制5.0min,再加入洋葱粒100kg、藠头粒60kg、生姜粒15kg、大蒜粒20kg维持温度125℃炒制0.5min,加入泡野山椒粒25kg、泡姜粒30kg维持温度115℃炒制0.8min,加入小料100kg维持温度95℃炒制0.3min,关火,待温度下降至55℃后加入红花椒粉5kg、青花椒粉5kg、白胡椒粉5kg、丁香粉4kg、桂皮粉5kg炒制0.4min炒制均匀无结团,即得半成品;
(6)包装:半成品趁热定量包装,每袋100g,排除袋子内的空气后封口,再加外袋,得成品;
(7)检验、装箱:成品经检验符合标准后装箱。
试验例
红油豆瓣的炒制温度试验
将150份大豆色拉油烧制至150℃,炒制0.5min后,加入200份红油豆瓣进行炒制,炒制时间4.5min,炒制温度分别选取110、115、120、125℃,设置为样品a、b、c、d。
香气成分检测试验
利用顶空固相微萃取-气相质谱技术对炒制后样品进行取样检测,观察不同温度对其中香气成分溶出的影响。再利用I-Nose 型电子鼻对其香味进行检测。
由图1-4中,共鉴定出了53种成分,其香气中共有的成分为18 种;110℃炒制时,与更高温相比,高温下没有的成分为(醇类3 种、醛类1 种、烷烃类1 种)3种;而115℃、120℃炒制后,会增加山梨酸乙酯、2-甲氧基苯酚、二十七烷、反式茴香樟脑等的溶出,增加豆瓣本身鲜香味。
由图5可知,四种样品之间无重叠,区分度较好,其中c、d 基本上属于同一区域,表明115℃、120℃炒制时 不存在较大差异,115~125℃三种样品间存在较小差异,而110℃下炒制后与其余三中温度下成品之间存在较大差异。综上所述,选择115℃、120℃时香气成分种类更丰富,红油豆瓣鲜香味更浓郁。
香辛料的抑菌试验
将成品豆瓣蘸酱分为三组,A组在起锅前加入3份的红花椒粉、青花椒粉、丁香粉、桂皮粉,B组在起锅后加入山梨酸钾12份,C组无添加;将3组样品包装后置于37℃恒温箱中进行保藏,每周测定其中菌落总数(按照GB4789.2-2016方法),观察香辛料粉的抑菌效果。
表1 保藏后菌落总数测定结果
。
由表1可知,加入香辛料后,在破坏性保藏3周条件下,香辛料能够有效抑制细菌生长,复配后,其效果与等量山梨酸钾相近。在保藏过程中,至少能够抑制一个数量级微生物的生长,同时赋予即食豆瓣蘸酱更丰富的口味。
Claims (8)
1.一种即食豆瓣蘸酱,其特征在于,该豆瓣酱由如下重量份配比的原料制成:大豆色拉油150~180份、红油豆瓣200~220份、洋葱粒80~100份、藠头粒40~60份、生姜粒10~15份、大蒜粒15~20份、泡野山椒粒20~25份、泡姜粒20~30份、红花椒粉3~5份、青花椒粉3~5份、白胡椒粉3~5份、丁香粉3~4份、桂皮粉3~5份、小料80~100份。
2.根据权利要求1所述的即食豆瓣蘸酱,其特征在于,该豆瓣酱由如下重量份配比的原料制成:大豆色拉油165份、红油豆瓣210份、洋葱粒90份、藠头粒50份、生姜粒12.5份、大蒜粒17.5份、泡野山椒粒22.5份、泡姜粒25份、红花椒粉4份、青花椒粉4份、白胡椒粉4份、丁香粉3.5份、桂皮粉4份、小料90份。
3.一种根据权利要求1或2任意所述的即食豆瓣蘸酱的制备方法,其特征在于,该方法包括如下步骤:
(1)原料预处理:选取洋葱、藠头、老姜、瓣蒜、泡姜,藠头去老皮,瓣蒜预先去皮,原料清洗沥控水,斩拌机切制成直径3~5mm的颗粒,得洋葱粒、藠头粒、生姜粒、大蒜粒、泡姜粒暂存备用;
(2)制备泡野山椒粒:市售泡野山椒拆包、沥水,过筛盘直径为8mm的绞肉机,得野泡山椒粒暂存备用;
(3)制备红花椒粉、青花椒粉、丁香粉、桂皮粉:将干红花椒、青花椒、丁香、桂皮用筛网直径为4mm的粉碎机粉碎成粉,分别密封保存;
(4)炒制:产品采用程序化炒制,锅内倒入大豆色拉油,145~155℃加热0.5~0.7min,加入红油豆瓣维持温度110~120℃炒制4.5~5.0min,再加入洋葱粒、藠头粒、生姜粒、大蒜粒维持温度115~125℃炒制0.2~0.5min,加入泡姜粒、泡野山椒粒维持温度105~115℃炒制0.3~0.8min,加入小料维持温度85~95℃炒制0.1~0.3min,关火,待温度下降至55℃后加入红花椒粉、青花椒粉、白胡椒粉、丁香粉、桂皮粉炒制0.3~0.4min炒制均匀无结团,即得半成品;
(5)包装:半成品趁热定量包装,每袋100g,排除袋子内的空气后封口,再加外袋,得成品;
(6)检验、装箱:成品经检验符合标准后装箱。
4.根据权利要求3所述的制备方法,其特征在于,所述姜粒、泡姜粒暂存时间不超过8h,所述洋葱粒、藠头粒、蒜粒暂存时间夏天不超过2h,其余季节不超过4h。
5.根据权利要求3所述的制备方法,其特征在于,所述泡野山椒粒暂存时间不超过8h。
6.根据权利要求3所述的制备方法,其特征在于,所述小料由如下方法制得,以重量份配比计,取清水60~80份,牛肉膏1.5~2份,牛肉粉1.5~2份,谷氨酸钠4~6份,I+G 1~1.3份混合而成。
7.根据权利要求6所述的制备方法,其特征在于,所述小料由如下方法制得,以重量份配比计,取清水70份,牛肉膏1.8份,牛肉粉1.8份,谷氨酸钠5份,I+G 1.2份混合而成。
8.一种如权利要求3~7任意方法制得得即食豆瓣蘸酱。
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