CN108740956A - 一种具有明目功能辣椒酱及制作方法 - Google Patents
一种具有明目功能辣椒酱及制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种具有明目功能辣椒酱及制作方法,该辣椒酱包括以下原料组分:干红辣椒190‑210份、大豆油20‑30份、植物乳杆菌10‑11份、食盐15‑20份、胡萝卜1‑2份、桑葚3‑4份、刺梨1‑2份、草莓5‑6份、猕猴桃1‑2份、柠檬1‑2份和橙子1‑3份。一种具有明目功能辣椒酱的制作方法,包括以下步骤:S1、红辣椒挑选清洗,S2、原料称重,S3、辣椒粉碎,S4、辣椒粉过筛,S5、清洗,S6、榨汁和过滤,S7、滚热油,S8、熬制汤水,S9、发酵,S10、装瓶封装。本发明中的胡萝卜、桑葚、刺梨、草莓、猕猴桃、柠檬和橙子等水果中均含有能够保护眼睛的物质,均具有明目的作用,且多种水果混合保证不同的口感,以满足不同人群需求,同时人们在食用辣椒酱的同时也可保证眼睛明目。
Description
技术领域
本发明涉及辣椒酱加工技术领域,特别涉及一种具有明目功能辣椒酱及制作方法。
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。辣椒酱可以凉拌菜、拌面条,炒菜的作料等都可以使用,因此辣椒酱是人们经常食用的调味料之一,但是传统的辣椒酱只能满足人们的食用口味,仅仅具有单一的食用功能,没有附带的功能,因此人们在食用辣椒酱的过程中,不具有明目的功能,进而不能保证人们心灵的窗户。
发明内容
为了解决上述问题,本发明提供一种具有明目功能辣椒酱及制作方法。
一种具有明目功能辣椒酱,该辣椒酱包括以下原料组分:干红辣椒190-210份、大豆油20-30份、植物乳杆菌10-11份、食盐15-20份、胡萝卜1-2份、桑葚3-4份、刺梨1-2份、草莓5-6份、猕猴桃1-2份、柠檬1-2份和橙子1-3份。
一种具有明目功能辣椒酱的制作方法,包括以下步骤:
S1、红辣椒挑选清洗:挑选大小均匀的红辣椒,然后清洗、风干;
S2、原料称重:按以下重量份称取原料待用,干红辣椒190-210份、大豆油20-30份、植物乳杆菌10-11份、食盐15-20份、胡萝卜1-2份、桑葚3-4份、刺梨1-2份、草莓5-6份、猕猴桃1-2份、柠檬1-2份和橙子1-3份;
S3、辣椒粉碎:把称取后的红辣椒通过粉碎机粉碎;
S4、辣椒粉过筛:把粉碎后的辣椒粉过筛分为粗辣椒粉、细辣椒粉两种;
S5、清洗:把S2中称取的胡萝卜1-2份、桑葚3-4份、刺梨1-2份、草莓5-6份、猕猴桃1-2份、柠檬1-2份和橙子1-3份清洗干净,通风晾晒1-2小时;
S6、榨汁和过滤:把S5中晾晒后的原料放入榨汁机中榨汁,把取得后的汁液进行过滤,得到精汁液和废渣;
S7、滚热油:在粗辣椒粉的上方撒入食盐,然后倒入加热的大豆油;
S8、熬制汤水:把精汁液倒入加热锅内,加热直至沸腾,再把S7中的辣椒倒入均匀搅拌2-4分钟,停止加热,冷却2-5小时;
S9、发酵:向S8中的辣椒中加入植物乳杆菌,发酵2-3天;
S10、装瓶封装:发酵后的辣椒酱放置到瓶内,然后进行真空封装。
上述方案中,所述S7中的大豆油加热温度为180-200°。
上述方案中,所述S6中的废渣作为植物的有机肥料。
胡萝卜又称红萝卜或甘荀,为野胡萝卜的变种,本变种与原变种区别在于根肉质,长圆锥形,粗肥,呈红色或黄色,胡萝卜是一种质脆味美、营养丰富的家常蔬菜,素有“小人参”之称。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。
胡萝卜含有大量胡萝卜素,这种胡萝卜素的分子结构相当于2个分子的维生素A,进入机体后,在肝脏及小肠粘膜内经过酶的作用,其中50%变成维生素A,有补肝明目的作用,可治疗夜盲症;胡萝卜素转变成维生素A,维生素A是骨骼正常生长发育的必需物质,有助于细胞增殖与生长,是机体生长的要素,对促进婴幼儿的生长发育具有重要意义。维生素A有助于增强机体的免疫轼能,在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制,间接消灭癌细胞。
桑葚,又作桑椹,桑树的成熟果实,为桑科植物桑树的果穗。又名桑椹子、桑蔗、桑枣、桑果、桑泡儿,乌椹等。农人喜欢其成熟的鲜果食用,味甜汁多,是人们常食的水果之一。桑葚每年4-6月果实成熟时采收,去杂质,晒干或略蒸后晒干食用,也可来泡酒。具体成熟时间各地不一样,南方早一点,北方稍迟一点。成熟的桑葚质油润,酸甜适口,以个大、肉厚、色紫红、糖分足者为佳,桑椹性味甘寒,具有补肝益肾、生津润燥、乌发明目等功效。
刺梨为蔷薇科多年生落叶灌木缫丝花的果实,又名山王果、刺莓果、佛朗果、茨梨、木梨子,别名刺菠萝、送春归、刺酸梨子、九头鸟、文先果,是滋补健身的营养珍果,是一种稀有的果实。生于海拔500米-2500米的向阳山坡、沟谷、路旁及灌丛中,是贵州、鄂西山区、湘西、凉山、冕宁山区等地的天然野果,在贵州省和河南省开封市有大面积的人工种植。刺梨的收获期不足30天。刺梨为野生小灌木,4月至6月开粉红色、红色或深红色的花,夏花秋实。果实多为扁圆球形,横径一般为2厘米至4厘米,8月至9月果实成熟,黄色,有时带红晕。果肉脆,成熟后有浓芳香味。果皮上密生小肉刺,俗称之为“刺梨”。果实内含有丰富的维生素C,被称为“维C之王”。单宁500毫克至1000毫克;含酸1克左右;总糖量一般4克左右,含丰富的维生素B、C,胡萝卜素、苹果酸、柠檬酸等成分,其中胡萝卜素有补肝明目的作用,以便于人们食用。
草莓富含氨基酸、果糖、蔗糖、葡萄糖、柠檬酸、苹果酸、果胶、胡萝卜素、维生素B1、B2、烟酸及矿物质钙、镁、磷、钾、铁等,这些营养素对生长发育有很好的促进作用,对老人、儿童大有裨益。
猕猴桃含有丰富的矿物质,包括丰富的钙、磷、铁,还含有胡萝卜素和多种维生素,对保持人体健康具有重要的作用。猕猴桃可以作为一种饮料治疗坏血病。它含有的维生素C有助于降低血液中的胆固醇水平,起到扩张血管和降低血压的作用。它还加强心脏肌肉。定期喝一茶匙猕猴桃粉加上适量的温水制成的饮料,可以帮助稳定血液中胆固醇的水平。
柠檬因其味极酸,肝虚孕妇最喜食,故称益母果或益母子。柠檬中含有丰富的柠檬酸,因此被誉为“柠檬酸仓库”。它的果实汁多肉脆,有浓郁的芳香气。因为味道特酸,故只能作为上等调味料,用来调制饮料菜肴、化妆品和药品。此外,柠檬富含维生素C,能化痰止咳,生津健胃。用于支气管炎,百日咳,食欲不振,维生素缺乏,中暑烦渴等症状,它是"坏血病"的克星。
橙子的食用好处有以下几点:
1、增强身体抵抗力,鲜橙果实中含有丰富的维生素C、维生素P及有机酸,能保护细胞、增强白细胞活性、抵抗自由基,对人体新陈代谢有明显的调节作用,能增强机体抵抗力。甜橙果肉及皮能解除鱼、蟹中毒,对酒醉不醒者也有醒酒作用。
2、加快肠道蠕动
橙子中含有丰富的纤维素及果胶,对于加快肠道蠕动有一定的作用,能够帮助身体清肠通便,尽快排出体内的有害物质。
3、防治感冒咳嗽
橙皮的止咳化痰作用比陈皮还要强,如果患有感冒咳嗽、食欲不振等病症,选择喝一些橙皮水有一定的治疗效果。
4、能够防癌
橙子里的有益成分能够去除机体中的有害自由基,防治癌细胞的生长。根据测定,橙子是所有水果中含抗氧化物质最高的。而橙子中的黄酮类物质则具有抗炎症以及减轻凝血的功效。因此,经常吃橙子对于预防癌症有着一定的作用。
5、降低胆结石患病几率
橙子含有丰富的维生素C,从来都是许多人喜爱的水果。对于他们来说,常吃橙子还有一个非常惊喜的好处,就是降低胆结石的发病几率。
本发明的优点和有益效果在于:本发明中的胡萝卜、桑葚、刺梨、草莓、猕猴桃、柠檬和橙子等水果中均含有能够保护眼睛的物质,均具有明目的作用,且多种水果混合保证不同的口感,以满足不同人群需求,同时人们在食用辣椒酱的同时也可保证眼睛明目,使人们的眼睛湿润,进而减少眼睛疲劳等情况。
具体实施方式
本发明的目的是提供一种具有明目功能辣椒酱及制作方法,解决经常吃辣椒酱还能保护眼睛的问题。
为了达到上述目的,本发明是通过以下技术方案实现的:
实施例一
一种具有明目功能辣椒酱,该辣椒酱包括以下原料组分:干红辣椒190份、大豆油20份、植物乳杆菌10份、食盐15份、胡萝卜1份、桑葚3份、刺梨1份、草莓5份、猕猴桃1份、柠檬1份和橙子1份。
一种具有明目功能辣椒酱的制作方法,包括以下步骤:
S1、红辣椒挑选清洗:挑选大小均匀的红辣椒,然后清洗、风干;
S2、原料称重:按以下重量份称取原料待用,干红辣椒190份、大豆油20份、植物乳杆菌10份、食盐15份、胡萝卜1份、桑葚3份、刺梨1份、草莓5份、猕猴桃1份、柠檬1份和橙子1份;
S3、辣椒粉碎:把称取后的红辣椒通过粉碎机粉碎;
S4、辣椒粉过筛:把粉碎后的辣椒粉过筛分为粗辣椒粉、细辣椒粉两种;
S5、清洗:把S2中称取的胡萝卜1份、桑葚3份、刺梨1份、草莓5份、猕猴桃1份、柠檬1份和橙子1份清洗干净,通风晾晒1小时;
S6、榨汁和过滤:把S5中晾晒后的原料放入榨汁机中榨汁,把取得后的汁液进行过滤,得到精汁液和废渣,其中废渣作为植物的有机肥料;
S7、滚热油:在粗辣椒粉的上方撒入食盐,然后倒入加热的大豆油,其中大豆油加热温度为180°;
S8、熬制汤水:把精汁液倒入加热锅内,加热直至沸腾,再把S7中的辣椒倒入均匀搅拌2分钟,停止加热,冷却2小时;
S9、发酵:向S8中的辣椒中加入植物乳杆菌,发酵2天;
S10、装瓶封装:发酵后的辣椒酱放置到瓶内,然后进行真空封装。
实施例二
一种具有明目功能辣椒酱,该辣椒酱包括以下原料组分:干红辣椒200份、大豆油25份、植物乳杆菌10.5份、食盐18份、胡萝卜1.5份、桑葚3.5份、刺梨1.5份、草莓5.6份、猕猴桃1.5份、柠檬1.5份和橙子2份。
一种具有明目功能辣椒酱的制作方法,包括以下步骤:
S1、红辣椒挑选清洗:挑选大小均匀的红辣椒,然后清洗、风干;
S2、原料称重:按以下重量份称取原料待用,干红辣椒200份、大豆油25份、植物乳杆菌10.5份、食盐18份、胡萝卜1.5份、桑葚3.5份、刺梨1.5份、草莓5.6份、猕猴桃1.5份、柠檬1.5份和橙子2份;
S3、辣椒粉碎:把称取后的红辣椒通过粉碎机粉碎;
S4、辣椒粉过筛:把粉碎后的辣椒粉过筛分为粗辣椒粉、细辣椒粉两种;
S5、清洗:把S2中称取的胡萝卜1.5份、桑葚3.5份、刺梨1.5份、草莓5.5份、猕猴桃1.5份、柠檬1.5份和橙子2份清洗干净,通风晾晒1.5小时;
S6、榨汁和过滤:把S5中晾晒后的原料放入榨汁机中榨汁,把取得后的汁液进行过滤,得到精汁液和废渣,其中废渣作为植物的有机肥料;
S7、滚热油:在粗辣椒粉的上方撒入食盐,然后倒入加热的大豆油,其中大豆油加热温度为190°;
S8、熬制汤水:把精汁液倒入加热锅内,加热直至沸腾,再把S7中的辣椒倒入均匀搅拌2-4分钟,停止加热,冷却4小时;
S9、发酵:向S8中的辣椒中加入植物乳杆菌,发酵2.5天;
S10、装瓶封装:发酵后的辣椒酱放置到瓶内,然后进行真空封装。
实施例三
一种具有明目功能辣椒酱,该辣椒酱包括以下原料组分:干红辣椒210份、大豆油30份、植物乳杆菌11份、食盐20份、胡萝卜2份、桑葚4份、刺梨1-2份、草莓6份、猕猴桃2份、柠檬2份和橙子3份。
一种具有明目功能辣椒酱的制作方法,包括以下步骤:
S1、红辣椒挑选清洗:挑选大小均匀的红辣椒,然后清洗、风干;
S2、原料称重:按以下重量份称取原料待用,干红辣椒210份、大豆油30份、植物乳杆菌11份、食盐20份、胡萝卜2份、桑葚4份、刺梨1-2份、草莓6份、猕猴桃2份、柠檬2份和橙子3份;
S3、辣椒粉碎:把称取后的红辣椒通过粉碎机粉碎;
S4、辣椒粉过筛:把粉碎后的辣椒粉过筛分为粗辣椒粉、细辣椒粉两种;
S5、清洗:把S2中称取的胡萝卜2份、桑葚4份、刺梨2份、草莓6份、猕猴桃2份、柠檬2份和橙子3份清洗干净,通风晾晒2小时;
S6、榨汁和过滤:把S5中晾晒后的原料放入榨汁机中榨汁,把取得后的汁液进行过滤,得到精汁液和废渣,其中废渣作为植物的有机肥料;
S7、滚热油:在粗辣椒粉的上方撒入食盐,然后倒入加热的大豆油,其中大豆油加热温度为200°;
S8、熬制汤水:把精汁液倒入加热锅内,加热直至沸腾,再把S7中的辣椒倒入均匀搅拌4分钟,停止加热,冷却5小时;
S9、发酵:向S8中的辣椒中加入植物乳杆菌,发酵3天;
S10、装瓶封装:发酵后的辣椒酱放置到瓶内,然后进行真空封装。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种具有明目功能辣椒酱,其特征在于,该辣椒酱包括以下原料组分:干红辣椒190-210份、大豆油20-30份、植物乳杆菌10-11份、食盐15-20份、胡萝卜1-2份、桑葚3-4份、刺梨1-2份、草莓5-6份、猕猴桃1-2份、柠檬1-2份和橙子1-3份。
2.根据权利要求1中所述的一种具有明目功能辣椒酱的制作方法,其特征在于,包括以下步骤:
S1、红辣椒挑选清洗:挑选大小均匀的红辣椒,然后清洗、风干;
S2、原料称重:按以下重量份称取原料待用,干红辣椒190-210份、大豆油20-30份、植物乳杆菌10-11份、食盐15-20份、胡萝卜1-2份、桑葚3-4份、刺梨1-2份、草莓5-6份、猕猴桃1-2份、柠檬1-2份和橙子1-3份;
S3、辣椒粉碎:把称取后的红辣椒通过粉碎机粉碎;
S4、辣椒粉过筛:把粉碎后的辣椒粉过筛分为粗辣椒粉、细辣椒粉两种;
S5、清洗:把S2中称取的胡萝卜1-2份、桑葚3-4份、刺梨1-2份、草莓5-6份、猕猴桃1-2份、柠檬1-2份和橙子1-3份清洗干净,通风晾晒1-2小时;
S6、榨汁和过滤:把S5中晾晒后的原料放入榨汁机中榨汁,把取得后的汁液进行过滤,得到精汁液和废渣;
S7、滚热油:在粗辣椒粉的上方撒入食盐,然后倒入加热的大豆油;
S8、熬制汤水:把精汁液倒入加热锅内,加热直至沸腾,再把S7中的辣椒倒入均匀搅拌2-4分钟,停止加热,冷却2-5小时;
S9、发酵:向S8中的辣椒中加入植物乳杆菌,发酵2-3天;
S10、装瓶封装:发酵后的辣椒酱放置到瓶内,然后进行真空封装。
3.根据权利要求2中所述的一种具有明目功能辣椒酱的制作方法,其特征在于,所述S7中的大豆油加热温度为180-200°。
4.根据权利要求2中所述的一种具有明目功能辣椒酱的制作方法,其特征在于,所述S6中的废渣作为植物的有机肥料。
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