CN108576775A - 一种蚕豆花风味辣酱 - Google Patents
一种蚕豆花风味辣酱 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明公开了一种蚕豆花风味辣酱,其以蚕豆花、南山藤为原料,同时添加睡菜、南酸枣、佛手花,制作出一种蚕豆花风味辣酱。其充分利用蚕豆花、南山藤的营养价值,与中药相互配伍,协同增效,具有健脾和胃、消积化食的功效。发明中,对蚕豆花、南山藤进行酶解处理,有效的去除了材料中含有的苦涩口感,制得的成品酱香浓郁,色泽鲜亮,味道鲜美,保健功能突出,长期食用可明显改善消化不良、脘腹不适人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
Description
技术领域
本发明涉及食品加工领域,特别涉及以蚕豆花、南山藤为原料,加入具有保健功效的中药材,制得的一种蚕豆花风味南山藤辣酱。
背景技术
蚕豆花,为豆科植物蚕豆的花。清明节前后开花时采收,晒干,或烘干。干燥的花,黑褐色,皱缩,长约2厘米;萼紧贴花冠管,先端5裂片,每因干燥碎断而残缺;花的旗瓣在外,并包裹着翼瓣和龙骨瓣,因皱缩卷曲,不易分辨。气微香,味淡。以花朵干燥、完整、紫黑色者为佳。味甘微辛,性平,具有凉血止血、和胃降平的功效。主劳伤吐血、咳嗽咯血、崩漏带下、高血压病。
南山藤,为双子叶植物药萝藦科植物南山藤的全株和根茎。粗壮大藤本。茎具皮孔。枝条具小瘤状突起。叶对生;叶柄长2.5-6cm;叶片宽卵形或近圆形,长8-15cm,宽5-12cm,先端急尖或短渐尖,基部截形或浅心形,几无毛。蓇葖果披针状圆柱形,长达12cm,直径约3cm,外果皮被白粉,具皱纹棱条。种子宽卵形,扁平,有薄边,味辛苦,性凉,具有祛风除湿、清热和胃的功效。主感冒、风湿关节痛、腰痛、妊娠呕吐、食管癌、胃癌。
睡菜,又名绰菜、瞑菜、醉草、锡打、水胡豆,为龙胆科植物睡菜的全草或叶。全草长20-30厘米。根茎长条形,有节。根茎上端长叶,为三出复叶,叶柄长,小叶无柄。完整叶片稍厚,略呈肉质,长椭圆形,长4-8厘米,宽2-4厘米,先端钝尖,基部楔形,上部叶缘微波状。根茎顶端有花茎,不分枝,长可达35厘米,花序总状。气微,味微苦,归心、脾经。有健脾消食、养心安神、清热利尿的功效,主治胃炎、消化不良、心悸失眠、湿热黄疸、胆囊炎、水肿、小便不利、赤热涩痛。
桉叶,为桃金娘科植物蓝桉的叶。全年可采,折取老叶,阴干或鲜用。干燥桉叶呈镰刀状披针形,长12-30厘米,宽2-7厘米,革质而厚,先端尖,基部不对称,全缘,上面黄绿色,光滑无毛。对日光透视,见有无数透明小腺点、并多数红棕色木栓斑点。羽状网脉;叶柄长1-3厘米,扁平而扭转。微有香气,味有清凉感而稍苦。味辛苦,性寒,具有疏风解表、化痰理气的功效。主感冒、高热喘咳、百日咳、脘腹胀痛、腹泻、痢疾。
佛手花,为芸香科植物佛手的花朵和花蕾。本品长约1.5厘米,呈淡棕黄色,基部带有短花梗;花萼杯状,略有皱纹;药瓣四枚,呈线状矩圆形,外表可见众多的凹窝,质厚,二边向内卷曲;雄蕊多数,着生于花盘的周围;子房上部较尖。气微、味微苦。具有疏肝理气、和胃快隔的功效。主肝胃气痛、食欲不振。
鱼酱是黔东南苗族自治州雷山县永乐区的传统调味品,又名永乐鱼酱或糟辣鱼酱。鱼酱是苗族传统烹调佳品。具有酸、甜、咸、香的风味,炒菜或煮火锅时放入适量鱼酱,菜肴会特别鲜美,不仅能增进食欲,更有健胃作用。
以蚕豆花、南山藤为主要原料,睡菜、南酸枣、佛手花为保健原料,生产出一种营养保健型鱼酱,目前还未见报道和产品上市。
发明内容
本发明以蚕豆花、南山藤为原料,同时添加睡菜、南酸枣、佛手花,开发出一种蚕豆花风味南山藤辣酱,填补了国内使用这类原料制作鱼酱的一项空白。
一种蚕豆花风味辣酱,其特征在于,采用以下步骤:
A.蚕豆花预处理:取新鲜无斑的蚕豆花,洗净沥干,放入破壁机内,破碎3-5次,后倒入容器内,加入蚕豆花重0.08-0.16%的纤维素酶,加热至38-42℃,保持10-20分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2-3次,制得蚕豆花粉;
B.南山藤预处理:去除根须,洗净沥干,放入打浆机内,加入南山藤重2-3倍的水、2-4%的食盐,进行打浆,后倒入容器内,添加南山藤重10-12%的蔗糖、0.3-0.8%的果胶酶,进行混合,加热至38-42℃,保持20-30分钟左右,再倒入装有140-160目的过滤机过滤3-5次,制得南山藤水解泥;
C.酱汁预处理:取适量的辣椒酱放入搅拌机内,加入辣椒酱重1-3倍的水、30-40%的黄豆酱、5-10%的甜面酱,搅拌均匀,调成酱汁;
D.中药材预处理:按一定比例取中药材睡菜、南酸枣、佛手花,加入原料中药材重8-10倍的水,浸泡2-3小时,再煎煮30-50分钟,后连同煎煮液一起,用打浆机制成中药浆,再通过浆渣分离机去除残渣,制得中药汁;
E.熬煮:向不锈钢锅内加入植物油5-10重量份,加热至100℃-120℃,放入葱姜蒜末2-3重量份、南山藤水解泥60-80重量份,翻炒8-10分钟,加入酱汁90-100重量份、醋1-2重量份、料酒2-3重量份,大火烧开,再加入蚕豆花粉6-8重量份、中药汁2-4重量份,搅拌均匀,小火熬煮30-60分钟,最后加入4-6重量份白芝麻,翻炒至汁水收干即可;
F.罐装:待辣酱冷却至80-90℃,在无菌环境中,装入干净且灭菌的玻璃瓶中;
G.封口、冷却、贮存:将瓶装的蚕豆花风味辣酱旋盖、封口,待冷却,入通风干燥的库房中贮存。
本发明步骤C中一定比例中药材为以下原料重量比:睡菜10-30%、南酸枣20-40%、佛手花15-30%。
本发明步骤E中白芝麻为炒熟的白芝麻。
本发明的作用机理:
蚕豆花,凉血止血、和胃降平;南山藤,祛风除湿、清热和胃;睡菜,健脾消食、养心安神;南酸枣,养心安神、消积化食;佛手花,疏肝理气、和胃快隔。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达健脾和胃、消积化食的功效。
本发明以蚕豆花、南山藤为原料,同时添加睡菜、南酸枣、佛手花,制作出一种蚕豆花风味辣酱。其充分利用蚕豆花、南山藤的营养价值,与中药相互配伍,协同增效,具有健脾和胃、消积化食的功效。发明中,对蚕豆花进行酶解处理,有效的去除了材料中含有的苦涩口感,制得的成品酱香浓郁,色泽鲜亮,味道鲜美,保健功能突出,长期食用可明显改善消化不良、脘腹不适人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种蚕豆花风味辣酱,采用以下步骤:
A.蚕豆花预处理:取新鲜无斑的蚕豆花,洗净沥干,放入破壁机内,破碎3次,后倒入容器内,加入蚕豆花重0.08%的纤维素酶,加热至38℃,保持10分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2次,制得蚕豆花粉;
B.南山藤预处理:去除根须,洗净沥干,放入打浆机内,加入南山藤重2倍的水、2%的食盐,进行打浆,后倒入容器内,添加南山藤重10%的蔗糖、0.3%的果胶酶,进行混合,加热至38℃,保持20分钟左右,再倒入装有140目的过滤机过滤3次,制得南山藤水解泥;
C.酱汁预处理:取适量的辣椒酱放入搅拌机内,加入辣椒酱重1倍的水、30%的黄豆酱、5%的甜面酱,搅拌均匀,调成酱汁;
D.中药材预处理:按重量比例取中药材睡菜30%、南酸枣40%、佛手花30%,加入原料中药材重8倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,用打浆机制成中药浆,再通过浆渣分离机去除残渣,制得中药汁;
E.熬煮:向不锈钢锅内加入植物油5kg,加热至100℃℃,放入葱姜蒜末2-3kg、南山藤水解泥60kg,翻炒8分钟,加入酱汁90kg、醋1kg、料酒2kg,大火烧开,再加入蚕豆花粉6kg、中药汁2kg,搅拌均匀,小火熬煮30分钟,最后加入4kg白芝麻,翻炒至汁水收干即可;
F.罐装:待辣酱冷却至80℃,在无菌环境中,装入干净且灭菌的玻璃瓶中;
G.封口、冷却、贮存:将瓶装的蚕豆花风味辣酱旋盖、封口,待冷却,入通风干燥的库房中贮存。
本发明实施例1经8位消化不良、脘腹不适的消费者,连续食用10天,每日30克,症状明显缓解人数为5人,有效率为62.5%;连续食用10天,每日30克以上,症状明显缓解人数为6人,有效率为75%。
实施例2,一种蚕豆花风味辣酱,采用以下步骤:
A.蚕豆花预处理:取新鲜无斑的蚕豆花,洗净沥干,放入破壁机内,破碎4次,后倒入容器内,加入蚕豆花重0.12%的纤维素酶,加热至40℃,保持15分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤3次,制得蚕豆花粉;
B.南山藤预处理:去除根须,洗净沥干,放入打浆机内,加入南山藤重2.5倍的水、3%的食盐,进行打浆,后倒入容器内,添加南山藤重11%的蔗糖、0.6%的果胶酶,进行混合,加热至40℃,保持25分钟左右,再倒入装有160目的过滤机过滤4次,制得南山藤水解泥;
C.酱汁预处理:取适量的辣椒酱放入搅拌机内,加入辣椒酱重2倍的水、35%的黄豆酱、8%的甜面酱,搅拌均匀,调成酱汁;
D.中药材预处理:按重量比例取中药材睡菜20%、南酸枣30%、佛手花20%、谷芽15%、水朝阳15%,加入原料中药材重9倍的水,浸泡2.5小时,再煎煮40分钟,后连同煎煮液一起,用打浆机制成中药浆,再通过浆渣分离机去除残渣,制得中药汁;
E.熬煮:向不锈钢锅内加入植物油8kg,加热至110℃,放入葱姜蒜末2.5kg、南山藤水解泥70kg,翻炒9分钟,加入酱汁95kg、醋2kg、料酒2.5kg,大火烧开,再加入蚕豆花粉7kg、中药汁3kg,搅拌均匀,小火熬煮45分钟,最后加入5kg白芝麻,翻炒至汁水收干即可;
F.罐装:待辣酱冷却至85℃,在无菌环境中,装入干净且灭菌的玻璃瓶中;
G.封口、冷却、贮存:将瓶装的蚕豆花风味辣酱旋盖、封口,待冷却,入通风干燥的库房中贮存。
谷芽,呈类圆球形,直径约2mm,顶端钝圆,基部略尖。外壳为革质的稃片,淡黄色,具点状皱纹,下端有初生的细须根,长约3-6mm,剥去稃片,内含淡黄色或黄白色颖果(小米)1粒。无臭,味微甘。具有消食和中、健脾开胃的功效。用于食积不消、腹胀口臭、脾胃虚弱、不饥食少。
水朝阳,多年生草本,高50-100厘米,全株被有粗毛。根多数,丛生。茎直立,上端分枝,绿色而染以紫斑。单叶互生,叶片卵状披针形或长椭圆形,长3.5-7厘米,宽1.5-3厘米,先端渐尖,基部阔楔形,叶缘有锯齿,叶脉于背面凸出,侧脉5-6对;叶柄短,基部抱茎。味微苦,性凉,具有止咳平喘、降气除痰的功效。治感冒头痛、发热、咳嗽、鼻炎、眼痛。
本发明实施例2的作用机理:
蚕豆花,凉血止血、和胃降平;南山藤,祛风除湿、清热和胃;睡菜,健脾消食、养心安神;南酸枣,养心安神、消积化食;佛手花,疏肝理气、和胃快隔;谷芽,消食和中、健脾开胃;水朝阳,止咳平喘、降气除痰。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达健脾和胃、消积化食的功效。
本发明实施例2经17位消化不良、脘腹不适的消费者,连续食用10天,每日30克,症状明显缓解人数为12人,有效率为70.59%;连续食用15天,每日35克以上,症状明显缓解人数为82.35人,有效率为80.95%。
实施例3,一种蚕豆花风味辣酱,采用以下步骤:
A.蚕豆花预处理:取新鲜无斑的蚕豆花,洗净沥干,放入破壁机内,破碎5次,后倒入容器内,加入蚕豆花重0.16%的纤维素酶,加热至42℃,保持20分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤3次,制得蚕豆花粉;
B.南山藤预处理:去除根须,洗净沥干,放入打浆机内,加入南山藤重3倍的水、4%的食盐,进行打浆,后倒入容器内,添加南山藤重12%的蔗糖、0.8%的果胶酶,进行混合,加热至42℃,保持30分钟左右,再倒入装有160目的过滤机过滤5次,制得南山藤水解泥;
C.酱汁预处理:取适量的辣椒酱放入搅拌机内,加入辣椒酱重3倍的水、40%的黄豆酱、10%的甜面酱,搅拌均匀,调成酱汁;
D.中药材预处理:按重量比例取中药材睡菜10%、南酸枣20%、佛手花15%、谷芽15%、水朝阳15%、山药18%、石决明7%,加入原料中药材重10倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,用打浆机制成中药浆,再通过浆渣分离机去除残渣,制得中药汁;
E.熬煮:向不锈钢锅内加入植物油10kg,加热至120℃,放入葱姜蒜末3kg、南山藤水解泥80kg,翻炒10分钟,加入酱汁100kg、醋2kg、料酒3kg,大火烧开,再加入蚕豆花粉8kg、中药汁4kg,搅拌均匀,小火熬煮60分钟,最后加入6kg白芝麻,翻炒至汁水收干即可;
F.罐装:待辣酱冷却至90℃,在无菌环境中,装入干净且灭菌的玻璃瓶中;
G.封口、冷却、贮存:将瓶装的蚕豆花风味辣酱旋盖、封口,待冷却,入通风干燥的库房中贮存。
山药又称薯蓣、土薯、山薯蓣、怀山药、淮山、白山药,是《中华本草》收载的草药,药用来源为薯蓣科植物山药干燥根茎。其味甘,性平、无毒,归脾、肺、肾经,具有健脾益胃、滋肾益精、益肺止咳的功效,主治脾虚腹泻、肺虚咳嗽、糖尿病消渴、小便短频、遗精、妇女带下及消化不良的慢性肠炎。
石决明,呈长卵圆形,内面观略呈耳形,长7-9厘米,宽5-6厘米,高约2厘米。表面暗红色,有多数不规则的螺肋和细密生长线,螺旋部小,体螺部大,从螺旋部顶处开始向右排列有20余个疣状突起,末端6-9个开孔,孔口与壳面平。内面光滑,具珍珠样彩色光泽。壳较厚,质坚硬,不易破碎。无臭,味微咸。具有平肝潜阳、清肝明目的功效。用于头痛眩晕、目赤翳障、视物昏花、青盲雀目。
本发明实施例3的作用机理:
蚕豆花,凉血止血、和胃降平;南山藤,祛风除湿、清热和胃;睡菜,健脾消食、养心安神;南酸枣,养心安神、消积化食;佛手花,疏肝理气、和胃快隔;谷芽,消食和中、健脾开胃;水朝阳,止咳平喘、降气除痰;山药,健脾益胃、滋肾益精;石决明,平肝潜阳、清肝明目。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达健脾和胃、消积化食的功效。
本发明实施例3经22位消化不良、脘腹不适的消费者,连续食用20天,每日30克,症状明显缓解人数为17人,有效率为77.27%;连续食用20天,每日35克以上,症状明显缓解人数为19人,有效率为86.36%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种蚕豆花风味辣酱,其特征在于,采用以下步骤:
A.蚕豆花预处理:取新鲜无斑的蚕豆花,洗净沥干,放入破壁机内,破碎3-5次,后倒入容器内,加入蚕豆花重0.08-0.16%的纤维素酶,加热至38-42℃,保持10-20分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2-3次,制得蚕豆花粉;
B.南山藤预处理:去除根须,洗净沥干,放入打浆机内,加入南山藤重2-3倍的水、2-4%的食盐,进行打浆,后倒入容器内,添加南山藤重10-12%的蔗糖、0.3-0.8%的果胶酶,进行混合,加热至38-42℃,保持20-30分钟左右,再倒入装有140-160目的过滤机过滤3-5次,制得南山藤水解泥;
C.酱汁预处理:取适量的辣椒酱放入搅拌机内,加入辣椒酱重1-3倍的水、30-40%的黄豆酱、5-10%的甜面酱,搅拌均匀,调成酱汁;
D.中药材预处理:按一定比例取中药材睡菜、南酸枣、佛手花,加入原料中药材重8-10倍的水,浸泡2-3小时,再煎煮30-50分钟,后连同煎煮液一起,用打浆机制成中药浆,再通过浆渣分离机去除残渣,制得中药汁;
E.熬煮:向不锈钢锅内加入植物油5-10重量份,加热至100℃-120℃,放入葱姜蒜末2-3重量份、南山藤水解泥60-80重量份,翻炒8-10分钟,加入酱汁90-100重量份、醋1-2重量份、料酒2-3重量份,大火烧开,再加入蚕豆花粉6-8重量份、中药汁2-4重量份,搅拌均匀,小火熬煮30-60分钟,最后加入4-6重量份白芝麻,翻炒至汁水收干即可;
F.罐装:待辣酱冷却至80-90℃,在无菌环境中,装入干净且灭菌的玻璃瓶中;
G.封口、冷却、贮存:将瓶装的蚕豆花风味辣酱旋盖、封口,待冷却,入通风干燥的库房中贮存。
2.根据权利要求1所述的一种蚕豆花风味辣酱,其特征在于:步骤C中一定比例中药材为以下原料重量比:睡菜10-30%、南酸枣20-40%、佛手花15-30%。
3.根据权利要求1所述的一种蚕豆花风味辣酱,其特征在于:所述步骤E中白芝麻为炒熟的白芝麻。
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CN109363136A (zh) * | 2018-11-22 | 2019-02-22 | 四川王家渡食品有限公司 | 一种具有鱼风味辣椒酱及其制备方法 |
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