CN108713734A - 一种酸辣味辣椒酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种酸辣味辣椒酱及其制备方法，由以下重量份原料制备而成：80‑90份辣椒、4‑8份食盐、5‑7份白糖、3‑5份白酒、10‑15份葡萄、8‑12份橙子、5‑8份山楂。本发明以辣椒、葡萄、橙子、山楂为主要原料，制备出一种酸辣味辣椒酱，不但口感极佳，且富含多种营养，老少咸宜。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种酸辣味辣椒酱及其制备方法。
背景技术
辣椒酱是用辣椒制作成的酱料，是餐桌上比较常见的调味品。以湖南为多，有油制和水制两种。油制是用芝麻油和辣椒制成，颜色鲜红，上面浮着一层芝麻油，容易保存。
水制是用水和辣椒制成，颜色鲜红，加入蒜，姜，糖，盐，可以长期保存，味道更鲜美。
辣椒酱具有如下功效：
1.解热镇痛：辣椒辛温，能够通过发汗而降低体温，并缓解肌肉疼痛，因此具有较强的解热镇痛作用。
2.预防癌变：辣椒的有效成分辣椒素是一种抗氧化物质，它可阻止有关细胞的新陈代谢，从而终止细胞组织的癌变过程，降低癌症细胞的发生率。
3.增加食欲、帮助消化：辣椒强烈的香辣味能刺激唾液和胃液的分泌，增加食欲，促进肠道蠕动，帮助消化。
4.降脂减肥：辣椒所含的辣椒素，能够促进脂肪的新陈代谢，防止体内脂肪积存，有利于降脂减肥防病。
酸辣是一种常见的口味，但是传统的辣椒酱一般不具备酸味，因此本发明提供一种酸辣口味的辣椒酱。
发明内容
本发明的目的在于提供一种酸辣味辣椒酱，以解决上述技术问题。
本发明为解决上述技术问题，采用以下技术方案来实现：
一种酸辣味辣椒酱，由以下重量份原料制备而成：80-90份辣椒、4-8份食盐、5-7份白糖、3-5份白酒、10-15份葡萄、8-12份橙子、5-8份山楂。
优选地，辣椒为朝天椒。
优选地，白酒为高度白酒。
优选地，葡萄、橙子以及山楂均为新鲜摘取，无病虫害，果肉饱满。
一种酸辣味辣椒酱的制备方法，包括以下步骤：
A.将辣椒洗净、晾干后放入烈油中烹炸2-3分钟，沥干后取出，并将辣椒切段；
B.将葡萄、橙子以及山楂经洗净、去皮、去籽、打碎，既得混合浆液；
C.将B中所得混合浆液进行浓缩处理，浓缩至原混合浆液的25-30%，既得浓缩浆液；
D.将A中所得辣椒段、C中所得浓缩浆液与食盐、白糖以及白酒均匀搅拌混合，并倒入罐中，腌制20-25天，既得一种酸辣味辣椒酱。
优选地，所述步骤A中所使用的油为菜籽油。
朝天椒，辣椒变种，属茄科辣椒属多年生半木质性植物，常作一年生栽培；其株高30厘米~60厘米，分枝多、茎直立，单叶互生；花白色，开花期5月初-7月底，果实簇生于枝端，风味同青椒。全草入药，根茎性温、味甘，能祛风散寒，舒筋活络并有杀虫、止痒功效。
葡萄的营养成分葡萄不仅味美可口，而且营养价值很高。成熟的浆果中葡萄含糖量高达10%-30%，以葡萄糖为主。葡萄中的多种果酸有助于消化，适当多吃些葡萄，能健睥和胃。葡萄中含有矿物质钙、钾、磷、铁以及多种维生素B1、维生素B2、维生素B6、维生素C和维生素P等，还含有多种人体所需的氨基酸，常食葡萄对神经衰弱、疲劳过度大有裨益。中医认为葡萄性平、味甘酸，入肺、脾、肾经，有补气血、益肝肾、生津液、强筋骨、止咳除烦、补益气血、通利小便的功效。葡萄皮中的白藜芦醇、葡萄籽中的原花青素含量都高于葡萄的其他部位、也高于其他大多数果树，且具有极高的药用价值，已经成为世界性的重要营养兼药用的商品。
橙子具有宽肠、理气、化痰、消食、开胃、止呕、止痛、止咳等功效，可用于治疗胸闷、腹胀、呕吐、便秘、小便不畅、痔疮出血，解酒、鱼、蟹毒等。橙子富含多种有机酸、维生素，可调节人体新陈代谢，尤其对老年人及心血管病患者十分有益。橙子中的纤维素可帮助通便并降低胆固醇。橙子中含丰富的维生素C，有防癌作用。
山楂含多种有机酸。口服后增强胃液酸度，提高胃蛋白酶活性，促进蛋白质的消化；山楂味酸，刺激胃黏膜促进胃液分泌；山楂中含脂肪酶，能促进脂肪的消化；山楂含有维生素C等成分，口服可增进食欲；山楂对胃肠运动功能具有调节作用，对痉挛状态的胃肠平滑肌有抑制作用，对松弛状态的平滑肌有兴奋作用。
本发明的有益效果是：本发明提供了一种酸辣味辣椒酱及其制备方法，以辣椒、葡萄、橙子、山楂为主要原料，制备出一种酸辣味辣椒酱，不但口感极佳，且富含多种营养，老少咸宜。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明，但下述实施例仅仅为本发明的优选实施例，并非全部。基于实施方式中的实施例，本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例，都属于本发明的保护范围。下述实施例中的实验方法，如无特殊说明，均为常规方法，下述实施例中所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例1
A.将80份辣椒洗净、晾干后放入烈油中烹炸2分钟，沥干后取出，并将辣椒切段；
B.将10份葡萄、8份橙子以及5份山楂经洗净、去皮、去籽、打碎，既得混合浆液；
C.将B中所得混合浆液进行浓缩处理，浓缩至原混合浆液的25%，既得浓缩浆液；
D.将A中所得辣椒段、C中所得浓缩浆液与4份食盐、5份白糖以及3份白酒均匀搅拌混合，并倒入罐中，腌制20天，既得一种酸辣味辣椒酱。
其中，步骤A中所使用的油为菜籽油；辣椒为朝天椒；白酒为高度白酒；葡萄、橙子以及山楂均为新鲜摘取，无病虫害，果肉饱满。
实施例2
A.将82份辣椒洗净、晾干后放入烈油中烹炸2分钟，沥干后取出，并将辣椒切段；
B.将12份葡萄、10份橙子以及6份山楂经洗净、去皮、去籽、打碎，既得混合浆液；
C.将B中所得混合浆液进行浓缩处理，浓缩至原混合浆液的27%，既得浓缩浆液；
D.将A中所得辣椒段、C中所得浓缩浆液与5份食盐、5份白糖以及4份白酒均匀搅拌混合，并倒入罐中，腌制22天，既得一种酸辣味辣椒酱。
其中，步骤A中所使用的油为菜籽油；辣椒为朝天椒；白酒为高度白酒；葡萄、橙子以及山楂均为新鲜摘取，无病虫害，果肉饱满。
实施例3
A.将86份辣椒洗净、晾干后放入烈油中烹炸3分钟，沥干后取出，并将辣椒切段；
B.将115份葡萄、12份橙子以及7份山楂经洗净、去皮、去籽、打碎，既得混合浆液；
C.将B中所得混合浆液进行浓缩处理，浓缩至原混合浆液的28%，既得浓缩浆液；
D.将A中所得辣椒段、C中所得浓缩浆液与7份食盐、7份白糖以及5份白酒均匀搅拌混合，并倒入罐中，腌制25天，既得一种酸辣味辣椒酱。
其中，步骤A中所使用的油为菜籽油；辣椒为朝天椒；白酒为高度白酒；葡萄、橙子以及山楂均为新鲜摘取，无病虫害，果肉饱满。
实施例4
A.将90份辣椒洗净、晾干后放入烈油中烹炸3分钟，沥干后取出，并将辣椒切段；
B.将15份葡萄、12份橙子以及8份山楂经洗净、去皮、去籽、打碎，既得混合浆液；
C.将B中所得混合浆液进行浓缩处理，浓缩至原混合浆液的30%，既得浓缩浆液；
D.将A中所得辣椒段、C中所得浓缩浆液与8份食盐、7份白糖以及5份白酒均匀搅拌混合，并倒入罐中，腌制25天，既得一种酸辣味辣椒酱。
其中，步骤A中所使用的油为菜籽油；辣椒为朝天椒；白酒为高度白酒；葡萄、橙子以及山楂均为新鲜摘取，无病虫害，果肉饱满。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的仅为本发明的优选例，并不用来限制本发明，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种酸辣味辣椒酱，其特征在于，由以下重量份原料制备而成：80-90份辣椒、4-8份食盐、5-7份白糖、3-5份白酒、10-15份葡萄、8-12份橙子、5-8份山楂。
2.根据权利要求1所述的一种酸辣味辣椒酱，其特征在于，所述辣椒为朝天椒。
3.根据权利要求1所述的一种酸辣味辣椒酱，其特征在于，所述白酒为高度白酒。
4.根据权利要求1所述的一种酸辣味辣椒酱，其特征在于，所述葡萄、橙子以及山楂均为新鲜摘取，无病虫害，果肉饱满。
5.一种酸辣味辣椒酱的制备方法，其特征在于，包括以下步骤：
A.将辣椒洗净、晾干后放入烈油中烹炸2-3分钟，沥干后取出，并将辣椒切段；
B.将葡萄、橙子以及山楂经洗净、去皮、去籽、打碎，既得混合浆液；
C.将B中所得混合浆液进行浓缩处理，浓缩至原混合浆液的25-30%，既得浓缩浆液；
D.将A中所得辣椒段、C中所得浓缩浆液与食盐、白糖以及白酒均匀搅拌混合，并倒入罐中，腌制20-25天，既得一种酸辣味辣椒酱。
6.根据权利要求5所述的一种酸辣味辣椒酱的制备方法，其特征在于，所述步骤A中所使用的油为菜籽油。
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