CN108685032A - 豆豉辣椒酱及其制作方法 - Google Patents
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Abstract
本发明公开了一种豆豉辣椒酱,其特征在于,包括以下质量份数的原料:豆豉8‑15份、辣椒50‑60份、萝卜干8‑15份、枇杷酱5‑9份、五香粉1‑3份、丁香0.5‑1份、迷迭香0.5‑1份、洋葱3‑6份、胡椒粉0.5‑1.5份、姜汁1‑4份、甜味剂10‑15份、白酒7‑13份、食盐10‑15份。本发明产品具有色泽亮红,酱香浓郁和滋味鲜美等优点。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种豆豉辣椒酱及其制作方法。
背景技术
辣椒酱是餐桌上比较常见的调味品,各个地区都有不同的地方风味辣椒酱。通常的辣椒酱是将辣椒剁碎后与调料品一起腌制,调味品通常为盐、姜、蒜,腌制后的辣椒酱色泽鲜艳,可直接食用或者拌菜食用。但是现有的辣椒酱通常的成分较单一,味道单一;且液体与辣椒融合后,夹起时难度较大,通常用勺子舀。
黄姚豆豉有较高的药用价值,据《本草纲目》载:“黑豆性平,作豉则温,既经蒸煮,能升能散,得葱则发汗,得盐则止吐,得酒则治风,得蒜能止血,炒熟能止汗”。经有关专家考评,黄姚豆豉还具有助消化、防疾病、减慢老化、增强脑力、提高肝脏解毒、防高血压、消除疲劳、预防癌症、减轻醉酒和防治脑血管硬化这十大功效。
枇杷味道甜美,营养成分有各种果糖、葡萄糖、钾、磷、铁、钙以及维生素A、B、C等。当中胡萝卜素含量在各水果中为第三位。中医认为枇杷果实有润肺、止咳、止渴的功效。
以上背景技术内容的公开仅用于辅助理解本发明的发明构思及技术方案,其并不必然属于本专利申请的现有技术,在没有明确的证据表明上述内容在本专利申请的申请日已经公开的情况下,上述背景技术不应当用于评价本申请的新颖性和创造性。
发明内容
本发明提出一种豆豉辣椒酱及其制作方法,以解决现有技术中的辣椒酱味道单一,容易上火的问题。
一种豆豉辣椒酱,包括以下质量份数的原料:豆豉8-15份、辣椒50-60份、萝卜干8-15份、枇杷酱5-9份、五香粉1-3份、丁香0.5-1份、迷迭香0.5-1份、洋葱3-6份、胡椒粉0.5-1.5份、姜汁1-4份、甜味剂10-15份、白酒7-13份、食盐10-15份。
优选地,包括以下质量份数的原料:豆豉10-13份、辣椒53-57份、萝卜干10-13份、枇杷酱6-7份、五香粉1.5-2.5份、丁香0.6-0.8份、迷迭香0.6-0.8份、洋葱4-5份、胡椒粉0.8-1.3份、姜汁2-3份、甜味剂12-14份、白酒9-11份、食盐11-13份。
优选地,包括以下质量份数的原料:豆豉10份、辣椒55份、萝卜干11份、枇杷酱7份、五香粉2份、丁香0.7份、迷迭香0.7份、洋葱4份、胡椒粉1份、姜汁2份、甜味剂12份、白酒10份、食盐13份。
优选地,所述甜味剂为蔗糖。
优选地,所述豆豉为成品黄姚豆豉,枇杷酱为成品枇杷酱。
优选地,所述白酒的酒精度为28°-56°。
优选地,所述白酒的酒精度为32°。
本发明还提供一种豆豉辣椒酱的方法,包括以下步骤:
1)将鲜红的辣椒清洗干净,沥干辣椒表面水分,去蒂,使用搅碎机搅碎;
2)将搅碎的辣椒放进干净的容器,同时放进豆豉,切碎的萝卜干、枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁、蔗糖、白酒、食盐,搅拌均匀;
3)步骤2)搅拌均匀后密封发酵28天,发酵温度控制在28-32℃,环境温度控制在29-35℃,环境湿度控制在75-80%,发酵完成后进行装瓶,即可食用或存放。
优选地,所述发酵温度控制在29-31℃,环境温度控制在30-32℃,环境湿度控制在76-79%。
优选地,所述发酵温度控制在31℃,环境温度控制在31℃,环境湿度控制在78%。其
发酵时间与温度如下表:
时间 | 8小时 | 12小时 | 18小时 | 24小时 | 30小时 | 36小时 | 42小时 | 48小时 | 54小时 | 60小时 | 4天 | 7天 | 10天 | 14天 | 18天 | 21天 | 22天 | 28天 |
温度(℃) | 28 | 30 | 30 | 30 | 31 | 31 | 32 | 31 | 31 | 31 | 30 | 30 | 30 | 30 | 30 | 30 | 30 | 30 |
其中,丁香为芳香健胃剂,可缓解腹部气胀,增加胃液分泌,增强消化能力,减轻恶心呕吐,水煎剂对葡萄球菌、链球菌、大肠杆菌、伤寒杆菌、绿脓杆菌等有抑制作用。
迷迭香具有镇静安神、醒脑作用,对消化不良和胃痛均有一定疗效。也可用于治疗失眠、心悸、头痛、消化不良等多种疾病。还具有强壮心脏、促进代谢、促进末梢血管的血液循环等作用。
姜汁能增强和加速血液循环,刺激胃液分泌,兴奋肠胃,促进消化,还有抗菌作用。
本发明与现有技术对比的有益效果包括:(1)本方法主要原料有豆豉、辣椒酱、枇杷酱、蔗糖和白酒,发酵所得的豆豉辣椒酱具有色泽亮红,酱香浓郁和滋味鲜美;(2)该方法结合了五香粉、丁香、迷迭香、胡椒粉、姜汁等多种成分结合,对起到肠胃保护作用;(3)本方法制得的豆豉辣椒酱营养成分丰富,促进提味效果,使产品香气浓郁诱人,不添加任何人工合成的食品添加剂,原料健康安全。
具体实施方式
下面结合实施例对本发明做进一步的说明。应该强调的是,下述说明仅仅是示例性的,而不是为了限制本发明的范围及其应用。
本发明提出了一种豆豉辣椒酱,包括以下质量份数的原料:豆豉8-15份、辣椒50-60份、萝卜干8-15份、枇杷酱5-9份、五香粉1-3份、丁香0.5-1份、迷迭香0.5-1份、洋葱3-6份、胡椒粉0.5-1.5份、姜汁1-4份、蔗糖10-15份、白酒7-13份、食盐10-15份。
一种制作权利要求1所述的豆豉辣椒酱的方法,包括以下步骤:
1)将鲜红的辣椒清洗干净,沥干辣椒表面水分,去蒂,使用搅碎机搅碎;
2)将搅碎的辣椒放进干净的容器,同时放进豆豉,切碎的萝卜干、枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁、蔗糖、白酒、食盐,搅拌均匀;
3)步骤2)搅拌均匀后密封发酵28天,发酵温度控制在28-32℃,环境温度控制在29-35℃,环境湿度控制在75-80%,发酵完成后进行装瓶,即可食用或存放。
红辣椒自然发酵是利用薇生物(各种酶)分解红辣椒、豆豉、食用盐、白酒、蔗糖等的营养成分,形成一定量的氨基酸、糖类等物质,赋予豆豉辣椒酱固有的风味,在发酵过程中时间,温度,湿度、添加物种类及比例共同影响发酵质量,把握好时间、温度、湿度、添加物种类及比例对豆豉辣椒酱的品质制关重要。
下面以更具体的实施例加以说明。
实施例1
一种豆豉辣椒酱,包括以下质量份数的原料:豆豉10份、辣椒55份、萝卜干11份、枇杷酱7份、五香粉2份、丁香0.7份、迷迭香0.7份、洋葱4份、胡椒粉1份、姜汁2份、蔗糖12份、白酒10份、食盐13份。制作豆豉辣椒酱的方法,包括以下步骤:
1)将鲜红的辣椒清洗干净,沥干辣椒表面水分,去蒂,使用搅碎机搅碎;
2)将搅碎的辣椒放进干净的容器,同时放进豆豉,切碎的萝卜干、枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁、蔗糖、白酒、食盐,搅拌均匀;
3)步骤2)搅拌均匀后密封发酵28天,发酵温度控制在31℃,环境温度控制在31℃,环境湿度控制在78%,发酵完成后进行装瓶,即可食用或存放。
实施例2
本实施例与实施例1的唯一不同在于各成分的质量份数不同;一种豆豉辣椒酱,包括以下质量份数的原料:豆豉8份、辣椒60份、萝卜干8份、枇杷酱9份、五香粉1份、丁香1份、迷迭香0.5份、洋葱3份、胡椒粉1.5份、姜汁4份、蔗糖10份、白酒13份、食盐10份。
实施例3
本实施例与实施例1的唯一不同在于各成分的质量份数不同;一种豆豉辣椒酱,包括以下质量份数的原料:豆豉15份、辣椒50份、萝卜干15份、枇杷酱5份、五香粉3份、丁香0.5份、迷迭香1份、洋葱6份、胡椒粉0.5份、姜汁1份、蔗糖15份、白酒7份、食盐15份。
对比例1
与实施例1基本相同,不同在于不含枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁、蔗糖。
对比例2
与实施例1基本相同,不同在于不含枇杷酱、丁香、迷迭香、洋葱。
对比例3
与实施例1基本相同,不同在于不含五香粉、胡椒粉、姜汁。
效果试验:
取实施例1—实施例3和对比例1—对比例3所制得的豆豉辣椒酱,抽取60人试吃,每个例子分配10人,连续试吃5天以稠度、味觉、肠胃感受、喉咙上火感受作为试吃结果,其平均结果见下表:
稠度相对来说实施例2和对比例1的较稀,可能是实施例2的辣椒、姜汁、白酒的份量较多的原因,而对比例1较稀可能是不含枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁、蔗糖。
味觉辣的是实施例2,有可能是实施例2的辣椒酱相对于其他例子的多,其他例子的辣度适中。
肠胃感受中,实施例2第1天试吃的10人里有4人感觉到肠胃受到刺激,第3天肠胃受到刺激的人数为2人,第5天肠胃受到刺激的人数为1人。而对比例1中不同程度感到有肠胃刺激,第1天有1人,第3天有3人,第5天有4人,可能是枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁和蔗糖等起到了保护肠胃的功能。对比例2中第2天、第3天都有3人感受到了肠胃刺激,第4天、第5天分别有3人、4人感受到肠胃刺激,而对比例3中第2天、第3天分别有2人、1人感受到肠胃刺激,这可能是枇杷酱、丁香、迷迭香和洋葱等成分对肠胃起了保护作用。
喉咙上火感受中,对比例1和对比例2分别有6人、4人感受到上火,可能是原料成分中都缺少枇杷酱、丁香、迷迭香和洋葱。
综上所述,采用实施例1、3的原料质量份数制得的豆豉辣椒酱,其试验结果较为理想,也证明了可能枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁和蔗糖等起到了保护肠胃的作用,而枇杷酱、丁香、迷迭香和洋葱对喉咙上火有一定的降火作用。
本领域技术人员将认识到,对以上描述做出众多变通是可能的,所以实施例 仅是用来描述一个或多个特定实施方式。
Claims (10)
1.一种豆豉辣椒酱,其特征在于,包括以下质量份数的原料:豆豉8-15份、辣椒50-60份、萝卜干8-15份、枇杷酱5-9份、五香粉1-3份、丁香0.5-1份、迷迭香0.5-1份、洋葱3-6份、胡椒粉0.5-1.5份、姜汁1-4份、甜味剂10-15份、白酒7-13份、食盐10-15份。
2.如权利要求1所述的豆豉辣椒酱,其特征在于:包括以下质量份数的原料:豆豉10-13份、辣椒53-57份、萝卜干10-13份、枇杷酱6-7份、五香粉1.5-2.5份、丁香0.6-0.8份、迷迭香0.6-0.8份、洋葱4-5份、胡椒粉0.8-1.3份、姜汁2-3份、甜味剂12-14份、白酒9-11份、食盐11-13份。
3.如权利要求1所述的豆豉辣椒酱,其特征在于:包括以下质量份数的原料:豆豉10份、辣椒55份、萝卜干11份、枇杷酱7份、五香粉2份、丁香0.7份、迷迭香0.7份、洋葱4份、胡椒粉1份、姜汁2份、甜味剂12份、白酒10份、食盐13份。
4.如权利要求1所述的豆豉辣椒酱,其特征在于:所述甜味剂为蔗糖。
5.如权利要求1所述的豆豉辣椒酱,其特征在于:所述豆豉为成品黄姚豆豉,枇杷酱为成品枇杷酱。
6.如权利要求1所述的豆豉辣椒酱,其特征在于:所述白酒的酒精度为28°-56°。
7.如权利要求6所述的豆豉辣椒酱,其特征在于:所述白酒的酒精度为32°。
8.一种制作权利要求1-7任一项所述的豆豉辣椒酱的方法,其特征在于,包括以下步骤:
1)将鲜红的辣椒清洗干净,沥干辣椒表面水分,去蒂,使用搅碎机搅碎;
2)将搅碎的辣椒放进干净的容器,同时放进豆豉,切碎的萝卜干、枇杷酱、五香粉、丁香、迷迭香、洋葱、胡椒粉、姜汁、蔗糖、白酒、食盐,搅拌均匀;
3)步骤2)搅拌均匀后密封发酵28天,发酵温度控制在28-32℃,环境温度控制在29-35℃,环境湿度控制在75-80%,发酵完成后进行装瓶,即可食用或存放。
9.如权利要求8所述的豆豉辣椒酱的制作方法,其特征在于:所述发酵温度控制在29-31℃,环境温度控制在30-32℃,环境湿度控制在76-79%。
10.如权利要求8所述的豆豉辣椒酱的制作方法,其特征在于:所述发酵温度控制在31℃,环境温度控制在31℃,环境湿度控制在78%。
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