CN108634239B - 一种海苔风味辣椒酥及其制备方法 - Google Patents
一种海苔风味辣椒酥及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及休闲食品领域,具体涉及一种海苔风味辣椒酥及其制备方法,本发明制备的辣椒酥包括以下组分:辣椒、面粉、糯米粉、海苔、泡打粉;按重量份数计,所述面粉:糯米粉:海苔:泡打粉=5~7:6~7:0.5~0.75:0.15~0.25;本发明制备的辣椒酥色泽鲜亮,外形均匀一致,内外酥脆清香、入口酥脆不粘牙、辣味适度且咸辣均匀、海苔味均匀,具有极好的口感;并且本发明公开的制备辣椒酥的成分简单,用料少;不额外采用香料,极大程度地保留了食物的营养成分,可以起到促进血液循环,加速新陈代谢,保健皮肤、降低胆固醇的作用;并且本发明制备工艺步骤简单,整体方案用料少,制备成本低;具有更大的经济价值。
Description
技术领域
本发明涉及休闲食品领域,具体涉及一种海苔风味辣椒酥及其制备方法。
背景技术
辣椒,又叫番椒、海椒、辣子、辣角、秦椒等,是辣椒属茄科一年生草本植物。主要用于菜肴调料,通常成圆锥形或长圆形,未成熟时呈绿色,成熟时变成鲜红色、黄色或紫色。辣椒植物的种植遍布世界各地,可在不同的土壤和气候下生长,一般每年7-10月果实成熟时采收,因各地气候、地理位置、土壤类型及栽培方式的不同形成了现状、辣度、口感各异的多品种辣椒。现在辣椒已经成为我国栽种最普遍的蔬菜并列入十大蔬菜的行列。2003年我国辣椒单产能达1000kg/亩,干辣椒出口量约为国际贸易的一半,产量居世界第一。
辣椒营养价值很高,含有人体需要的碳水化合物、蛋白质、维生素、色素和钙、磷、铁矿物质及人体需要的15种氨基酸。辣椒的维生素C含量在蔬菜中占首位,是番茄的7~15倍。辣椒果实中含有的辣椒素能刺激口腔使胃粘膜、胰腺分泌消化液,帮助消化、增进食欲。辣椒含有一种物殊物质,能加速新陈代谢,促进荷尔蒙分泌,保健皮肤。辣椒富含维生素C,可以控制心脏病及冠状动脉硬化,降低胆固醇。
辣椒能健胃、助消化。对口腔及胃肠有刺激作用,增强肠胃蠕动,促进消化液分泌,改善食欲,并能抑制肠内异常发酵;常吃青椒能预防胆结石;以辣椒为主要原料,配以大蒜、山楂的提取物及维生素E,制成“保健品”,食用后能改善心脏功能,促进血液循环;牙买加的科学家通过实验证明,辣椒素能显著降低血糖水平;中医认为辛辣食物既能促进血液循环,又能增进脑细胞活性,有助延缓衰老,纾缓多种疾病;红辣椒还是芳香苷的天然来源,芳香苷具有维生素PP的活性,可提高循环系统毛细血管强度、防止高血压者血管破裂;还有助于机体内抗坏血酸的累积。
目前,辣椒主要用做辛辣调味品,市场上以辣椒作为主要原料的辣椒制品琳琅满目,按照传统方法可以加工成各种各样的调味品,如辣椒油、辣椒酱、剁辣椒、酢辣椒、辣椒粉等,辣椒制品多达100余种;但少有以辣椒为主要原料的风味辣椒酥。中国专利CN101703190A公布了一种辣椒酥,其主要成分为红干辣椒与淀粉;该专利主要通过辣椒切丝进行辣椒酥制备,其制备的辣椒酥外形缺乏吸引力;并且其复配了7种调味制品进行调味,其中有4中口味浓重的香料,产品口味不够自然,色泽不够红亮;并且现有的辣椒酥多有色泽不均匀、灰暗无光泽,甚至有焦色;有破粒或辣椒碎屑;辣味过重或过淡的问题。
发明内容
为了解决上述问题,本发明旨在提供一款口味丰富,色泽宜人并且无需香料的以辣椒为主要原料的风味辣椒酥。
本发明公开了一种海苔风味辣椒酥,所述辣椒酥包括以下组分,辣椒、面粉、糯米粉、海苔、泡打粉;按重量份数计,所述面粉:糯米粉:海苔:泡打粉=5~7:6~7:0.5~0.75:0.15~0.25。
为了提供一款口味丰富的辣椒酥,发明人通过复配了海苔进行调味,但海苔风味的增加并不能保证辣椒酥整体酥脆自然的口感,发明人多次调整配方后,终于发现在面粉:糯米粉:海苔:泡打粉=5~7:6~7:0.5~0.75:0.15~0.25时,辣椒酥口味最佳,如果对配方中任一比例进行调整或对配方中组分进行替换均无法达到本发明的技术效果。
优选的是,所述辣椒经过脱辣溶液脱辣,所述脱辣溶液由以下比例的组分组成,乙醇溶液:碳酸钠溶液=3:7~5:5;经过以上溶液脱辣的辣椒色泽均匀、颜色亮红、辣味适中。
优选的是,所述面粉:糯米粉:海苔:泡打粉=5:7:0.5:0.2;在此比例下,发明制备的辣椒酥风味最佳。
优选的是,所述辣椒酥还包括盐、味精、水;本发明加入了少量的盐、味精进行调味,不添加其余香精或香料;口味自然。
本发明的目的还在于公开一种制备海苔风味辣椒酥的方法,所述方法包括以下步骤:
(1)选择无虫害、完整、无霉烂、颜色鲜红有光泽、形状较长的丘北辣椒脱辣;切成长为0.8cm~1.2cm辣椒段后进行脱辣;
(2)将糯米粉、面粉、泡打粉、海苔、盐、味精、水放入搅拌器中,搅拌均匀后,过60目筛,以达到充分混合;
(3)将步骤(2)所得物通过搅拌方式填充至步骤(1)所得的辣椒段中;
(4)将花生油或调和油加热到140~160℃,将步骤(3)所得物放入油锅中炸1min;
(5)将步骤(4)所得物沥油后,送入160℃烤箱,烤制25min,每5min搅拌一次,直至辣椒酥填充物变色;
(6)将步骤(5)所得物冷却至室温后进行真空包装。
优选的是,步骤(2)中还包括盐、味精、水。
本发明所提供的制备办法简单易行,制备周期短,成本低,具有极好的经济效益;并且经过发明人多次实验发现经过本方法制备的辣椒酥呈红色或黄色,有光泽,具有浓郁的海苔味,酥脆可口,风味评价高。
优选的是,所述步骤(1)脱辣工艺包括以下步骤:
(1)配置脱辣溶液,所述脱辣溶液包括:乙醇溶液、碳酸钠溶液;按体积比例计算,所述乙醇溶液:碳酸钠溶液=3:7~5:5;
(2)将辣椒于步骤(1)所得的脱辣溶液浸泡一定时间;
(3)将辣椒沥出。
为了利用辣椒的功效,发明人在配方中采用比例较大的辣椒作为辣椒酥的主要成分,进行辣椒酥的制备;但是辣椒本身辛辣味极重,难以被市场所接受,因此解决辣椒的脱辣问题显得尤为关键;中国专利CN 107501068公开了一种食品级红色素生产过程中脱去辣椒酥的方法,其利用6个步骤,6种溶液以及包括离心在内的多种工艺进行脱辣;虽然其取得了较好的效果,但是步骤繁琐,提取工艺复杂,所需设备多且昂贵,对辣椒酥这类日常消费品将有极大的成本压力,并不适用;为了控制辣椒酥制备的成本,本发明人志在研发出一种高效、快速、脱辣效果好的辣椒脱辣工艺,在保证辣椒脱辣效果的同时,保存辣椒酥鲜亮而有光泽的成色以及独特的香味。
最终通过发明人对辣椒红色素最大吸收波长的测定,利用甲醇、乙醇、氢氧化钠、碳酸钠、碳酸氢钠等溶液分别对辣椒进行脱辣,最终多次实验,发现当乙醇溶液:碳酸钠溶液的体积比=3:7~5:5时,脱辣效果为最佳。
优选的是,所述乙醇溶液浓度为30%;碳酸钠溶液浓度为15%;在此浓度下,本发明的辣椒碱含量较少,但辣椒红色素的含量较高;发明人发现如果在此浓度之上,浸泡过的辣椒会产生怪味,影响口感。
优选的是,所述步骤B中辣椒浸泡时间为:90~150min;随着浸泡时间的增加,辣椒碱含量减小,但辣椒色泽发黄,色素损失大;因此在此区间内的,脱辣效果为最佳。
优选的是,所述步骤B中,按重量份数计算,所述辣椒(g):脱辣溶液(ml)=1:20;在此比例下,本发明制备的辣椒色泽均匀、颜色亮红、辣味适中。
有益效果
1.本发明制备的辣椒酥色泽鲜亮,外形均匀一致,内外酥脆清香、入口酥脆不粘牙、辣味适度且咸辣均匀、海苔味均匀,具有极好的口感。
2.本发明公开的制备辣椒酥的成分简单,用料少;不额外采用香料并且调味品少,极大程度地保留了食物的营养成分,可以起到促进血液循环,加速新陈代谢,保健皮肤、降低胆固醇的作用。
3.本发明制备工艺步骤简单,无需昂贵设备,脱辣工艺试剂仅为2种,并且容易获取;整体方案用料少,制备成本低;具有极佳的经济价值。
具体实施方式
下面结合具体实施例对本发明作进一步详细说明,需要说明的是,本发明的实施例仅仅是为说明本发明所举例,而非是对本发明实施方向的限定。凡是属于本发明技术方案所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
实施例
对本发明脱辣工艺以及配方采用进行正交试验;对实验结果进行脱辣效果评分以及感官评分;脱辣效果与感官评分的标准如下:
脱辣效果评分标准如表1所示。
表1脱辣效果评分标准
辣椒酥品质评分标准如表2所示。
表2辣椒酥品质评分标准
1.脱辣正交试验
选取混合脱辣剂比例(乙醇溶液:碳酸钠溶液)、料水比和浸泡时间三个因素进行三因素三水平正交试验。其中乙醇溶液浓度为30%;碳酸钠溶液浓度为15%;正交试验的因素水平如表1-1所示;正交试验的结果如表1-2;辣椒碱吸光值的正交试验结果分析如表1-3所示,其中辣椒碱吸光值越大,说明脱辣效果越好;辣椒红色素吸光值的正交试验结果分析如表1-4所示,辣椒红色素吸光值越大,说明脱辣对辣椒色泽影响越大;感官评分的正交试验结果分析如1-5所示;其中表1-3到表1-5中的R值为极差,即为该项结果的最大值与最小值之差。
表1-1正交试验因素水平表
表1-2正交试验结果
表1-3辣椒碱吸光值的正交试验结果分析
注:表1-3中各组的数据为表1-2正交试验结果中各项辣椒碱吸光值的总和,如辣椒碱吸光值K1横向三项值分别为表1-2中所有包含A1(混合脱辣比例=3:7)的辣椒碱吸光值相加;表1-2中所有包括B1(料水比=1:10)的辣椒碱吸光值相加;表1-2中所有包含C1(浸泡时间=90min)的辣椒碱吸光值相加,以此类推。
表1-4辣椒红色素吸光值的正交试验结果分析
注:表1-4的计算方式与表1-3的计算方式相同。
表1-5感官评分的正交试验结果分析
注:表1-5计算方式与表1-3的计算方式相同。
根据表1-2可知,A1B3C3即脱辣剂(乙醇溶液:碳酸钠溶液)为3:7,料液比为1:20,浸泡时间为150min;A2B3C2即混合脱辣剂(乙醇溶液:碳酸钠溶液)为4:6,料液比为1:20,浸泡时间为120min,A3B3C1即脱辣剂(乙醇溶液:碳酸钠溶液)为5:5,料液比为1:20,浸泡时间为90min三组参数感官评分较高,脱辣效果较佳,色泽保留较好。因此选定混合脱辣剂(乙醇溶液:碳酸钠溶液)为3:7~5:5,料液比为1:20,浸泡时间为90~150min作为本发明的脱辣工艺参数。
而由表1-5数据可得出,辣椒碱吸光值的主次因素为B>C>A,最优方案为A2B3C3;由表1-3数据可得出,辣椒红色素吸光值的主次因素为B>C>A,最优方案为A1B3C2;由表1-4数据可得出,感官评分的主次因素为B>A>C,最优方案为A2B3C3。对于因素A,综合考虑脱辣效果、红色素损失和感官评分取A2;对于因素B,三个指标都是取B3好;对于因素C,综合考虑脱辣效果、红色素损失和感官评分取C3好;因此综合考虑选取的最优方案为A2B3C3,即混合脱辣剂(乙醇溶液:碳酸钠溶液)为4:6,料液比为1:20,浸泡时间为150min,经实验验证,该方案的脱辣效果最佳。
2.配方正交试验
分别选取面粉的添加量、糯米粉的添加量、海苔的添加、泡打粉的添加量四个因素和三个水平进行正交试验。表2-1体现的是海苔风味辣椒酥的配方试验因素和水平设计,表2-2体现的是正交实验结果;表2-3为感官评价结果分析;其中表2-3中R值为极差,即为该项结果的最大值与最小值之差。
表2-1实验因素与水平
表2-2正交实验结果
表2-3感官评分的正交试验结果分析
注:表2-3中各组的数据为表2-2正交试验结果中各项感官评分值的总和,如感官评分值总和1横向四项值分别为,表2-2中所有包含A1(面粉添加量=5)的感官评分相加;表2-2中所有包括B1(糯米粉添加量=5)的感官评分相加;表2-2中所有包含C1(海苔添加量=0.25)的感官评分相加,表2-2中所有包含D1(泡打粉添加量=0.15)的感官评分相加,以此类推。
根据2-2正交试验结果可知,A1B2C2D2即面粉:糯米粉:海苔:泡打粉=5:6:0.5:0.2、A1B3C3D3即面粉:糯米粉:海苔:泡打粉=5:7:0.75:0.25、A3B3C2D1即面粉:糯米粉:海苔:泡打粉=7:7:0.5:0.15均有较高的感官评分,因此选定面粉:糯米粉:海苔:泡打粉=5~7:6~7:0.5~0.75:0.15~0.25作为本方案的组分区间;
根据表2-3的数据显示,试验对四种主材料进行正交实验,通过极差和平均值的分析,最后得出影响海苔风味辣椒酥的产品风味因素的主次为:B=C>A>D,即糯米粉=海苔>面粉>泡打粉,最优的方案为A1B3C2D2,根据感官评分结果可以看出最优方案为:A1B2C2D2,通过验证实验得到按照A1B3C2D2得到的产品品质更好,要即面粉:糯米粉:海苔:泡打粉=5:7:0.5:0.2,经实验验证,该方案做出的辣椒酥风味最佳。
通过以上试验可知,当混合脱辣剂(乙醇溶液:碳酸钠溶液)为3:7~6:4,料液比为1:20,浸泡时间为90~150min;面粉:糯米粉:海苔:泡打粉=5~7:6~7:0.5~0.75:0.15~0.25时;辣椒脱辣的工艺较好,海苔风味辣椒酥的口味较佳;而当混合脱辣剂(乙醇溶液:碳酸钠溶液)为4:6,料液比为1:20,浸泡时间为150min;组分配方为面粉:糯米粉:海苔:泡打粉=5:7:0.5:0.2时,生产的海苔辣椒酥口味最佳,辣椒酥呈红色或红黄色,有光泽,微辣,酥脆可口,具有浓郁的海苔味。
Claims (6)
1.一种海苔风味辣椒酥,其特征在于,所述辣椒酥包括以下组分,辣椒、面粉、糯米粉、海苔、泡打粉;按重量份数计,所述面粉:糯米粉:海苔:泡打粉=5~7:6~7:0 .5~0 .75:0.15~0.25;所述辣椒经过脱辣溶液脱辣,所述脱辣溶液按体积比由以下比例的组分组成,乙醇溶液:碳酸钠溶液=4:6,所述乙醇溶液浓度为30%,所述碳酸钠溶液浓度为15%;所述辣椒(g):脱辣溶液(ml)=1:20,所述辣椒在脱辣溶液中的浸泡时间为:150min。
2.根据权利要求1所述的海苔风味辣椒酥,其特征在于,所述面粉:糯米粉:海苔:泡打粉=5:7:0.5:0.2。
3.根据权利要求2所述的海苔风味辣椒酥,其特征在于,所述辣椒酥还包括盐、味精、水。
4.一种制备如权利要求1-3任一项的海苔风味辣椒酥的方法,其特征在于,所述方法包括以下步骤: (1)选择无虫害、完整、无霉烂、颜色鲜红有光泽、形状较长的丘北辣椒;切成长为0 .8cm~1 .2cm辣椒段后进行脱辣; (2)将糯米粉、面粉、泡打粉、海苔放入搅拌器中,搅拌均匀后,过60目筛,以达到充分混合; (3)将步骤(2)所得物通过搅拌方式填充至骤(1)所得的辣椒段中; (4)将花生油或调和油加热到140~160℃,将步骤(3)所得物放入油锅中炸1min; (5)将步骤(4)所得物沥油后,送入160℃烤箱,烤制25min,每5min搅拌一次,直至辣椒酥填充物变色; (6)将步骤(5)所得物冷却至室温后进行真空包装。
5.根据权利要求4所述的制备方法,其特征在于,所述步骤(2)中,还包括盐、味精、水。
6.根据权利要求4所述的制备方法,其特征在于,所述步骤(1)脱辣工艺包括以下步骤:(1)配置脱辣溶液,所述脱辣溶液包括:乙醇溶液、碳酸钠溶液;按体积比例计算,所述乙醇溶液:碳酸钠溶液=4:6; (2)将辣椒于步骤(1)所得的脱辣溶液浸泡150min; (3)将辣椒沥出。
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