CN108783376A - 一种鱼汤调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种鱼汤调味料，其原料按重量份包括：虾壳提取物30‑40份、橘皮15‑25份、蕨菜13‑15份、香叶5‑10份、β‑环糊精6‑9份、核桃油5‑8份、洋葱粉3‑6份、红枣粉3‑5份、枸杞粉2‑4份、增鲜剂1‑2份。本发明还公开了上述鱼汤调味料的制备方法。本发明的鱼汤调味料各组分含量配伍合理，生产成本低，口感佳，营养成分丰富，且加入的增鲜剂能够提升鱼汤的鲜味，使鱼汤具有丰富的保健功能。
Description
技术领域
本发明涉及调味料及其加工技术领域，尤其涉及一种鱼汤调味料及其制备方法。
背景技术
鱼的营养十分丰富，食疗功效不可小视，而且不同种类的鱼保健功能也不尽相同，所以常常成为诸多靓汤的主料。举个简单例子，鲤鱼有健脾开胃、利尿消肿、止咳平喘、补脑、清热解毒等功能。
但随着社会的发展，生活水平的日益提高，人们崇尚健康、追求时尚、提高生活品质的需要越来越强烈，更注重食品的健康与保健作用，而单种类的鱼汤具有的保健功能不丰富，且口感越来越不能满足人们的需求。
发明内容
基于背景技术存在的技术问题，本发明提出了一种鱼汤调味料及其制备方法，本发明的鱼汤调味料各组分含量配伍合理，生产成本低，口感佳，营养成分丰富，且加入的增鲜剂能够提升鱼汤的鲜味，使鱼汤具有丰富的保健功能。
本发明提出的一种鱼汤调味料，其原料按重量份包括：虾壳提取物30-40份、橘皮15-25份、蕨菜13-15份、香叶5-10份、β-环糊精6-9份、核桃油5-8份、洋葱粉3-6份、红枣粉3-5份、枸杞粉2-4份、增鲜剂1-2份。
优选地，其原料按重量份包括：虾壳提取物32-38份、橘皮17-23份、蕨菜13.5-14.5份、香叶6-9份、β-环糊精6.5-8.5份、核桃油5.5-7.5份、洋葱粉3.5-5.5份、红枣粉3.5-4.5份、枸杞粉2.5-3.5份、增鲜剂1.3-1.8份。
优选地，橘皮、蕨菜的重量比为18-22：13.5-14。
优选地，增鲜剂包括扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素。
优选地，扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素的重量比为1-2：1-2：0.5-1：0.1-0.4：0.1-0.3。
优选地，虾壳提取物的质量分数为30-55wt％
本发明还提供一种所述鱼汤调味料的制备方法，包括如下步骤：按所述重量份称 取各原料，将橘皮、蕨菜、香叶分别粉粹过100-200目筛后混合均匀，接着加入核桃油、β-环 糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至30-40℃，恒温研磨50-70min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
优选地，按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过120-180目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至33-38℃，恒温研磨55-65min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
上述增鲜剂的制备方法为：按所述重量比称取扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素后，搅拌均匀即可。
本发明的鱼汤调味料各组分含量配伍合理，生产成本低，口感佳，营养成分丰富，且加入的增鲜剂能够提升鱼汤的鲜味，使鱼汤具有丰富的保健功能。本发明中虾壳提取物、橘皮、蕨菜、核桃油、红枣粉互配，含有多种氨基酸、维生素、脂肪酸等营养物质，不仅使鱼汤口感好，且营养丰富，具有保健效果；加入β-环糊精、香叶、洋葱粉，三者互配，赋予鱼汤特殊的风味，提升鱼汤的口感；加入增鲜剂，其中，扇贝酶解液含有丰富的氨基酸，与干贝素互配，不仅营养高，且气味成分含量丰富，香气突出，较大地提升鱼汤的品质；黄精粉具有补气养阴、健脾、润肺、益肾等功能，与鸡油菌干粉、猴菇粉互配作用后，能够进一步提升鱼汤的营养、风味和口感，同时丰富鱼汤的保健功能。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种鱼汤调味料，其原料按重量份包括：虾壳提取物30份、橘皮25份、蕨菜13份、香 叶10份、β-环糊精6份、核桃油8份、洋葱粉3份、红枣粉5份、枸杞粉2份、增鲜剂2份。
所述鱼汤调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过100目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至40℃，恒温研磨50min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
实施例2
一种鱼汤调味料，其原料按重量份包括：虾壳提取物40份、橘皮15份、蕨菜15份、香 叶5份、β-环糊精9份、核桃油5份、洋葱粉6份、红枣粉3份、枸杞粉4份、增鲜剂1份；
其中，增鲜剂包括扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素。
所述鱼汤调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过200目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至30℃，恒温研磨70min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
实施例3
一种鱼汤调味料，其原料按重量份包括：虾壳提取物35份、橘皮20份、蕨菜14份、香 叶7份、β-环糊精7份、核桃油6份、洋葱粉4份、红枣粉4份、枸杞粉3份、增鲜剂1.5份；
其中，增鲜剂包括扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素；
扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素的重量比为1.5：1.5：0.7：0.3： 0.2。
所述鱼汤调味料的制备方法，包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过150目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至35℃，恒温研磨60min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
实施例4
一种鱼汤调味料，其原料按重量份包括：虾壳提取物32份、橘皮23份、蕨菜13.5份、 香叶9份、β-环糊精6.5份、核桃油7.5份、洋葱粉3.5份、红枣粉4.5份、枸杞粉2.5份、增鲜剂1.8份；
其中，增鲜剂包括扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素；
扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素的重量比为1：2：0.5：0.4：0.1；
虾壳提取物的质量分数为30wt％。
所述鱼汤调味料的制备方法包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过120目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至38℃，恒温研磨55min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
实施例5
一种鱼汤调味料，其原料按重量份包括：虾壳提取物38份、橘皮17份、蕨菜14.5份、 香叶6份、β-环糊精8.5份、核桃油5.5份、洋葱粉5.5份、红枣粉3.5份、枸杞粉3.5份、增鲜剂1.3份；
其中，增鲜剂包括扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素；
扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素的重量比为2：1：1：0.1：0.3；
虾壳提取物的质量分数为55wt％。
所述鱼汤调味料的制备方法包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过180目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至33℃，恒温研磨65min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种鱼汤调味料，其特征在于，其原料按重量份包括：虾壳提取物30-40份、橘皮15-25份、蕨菜13-15份、香叶5-10份、β-环糊精6-9份、核桃油5-8份、洋葱粉3-6份、红枣粉3-5份、枸杞粉2-4份、增鲜剂1-2份。
2.根据权利要求1所述鱼汤调味料，其特征在于，其原料按重量份包括：虾壳提取物32-38份、橘皮17-23份、蕨菜13.5-14.5份、香叶6-9份、β-环糊精6.5-8.5份、核桃油5.5-7.5份、洋葱粉3.5-5.5份、红枣粉3.5-4.5份、枸杞粉2.5-3.5份、增鲜剂1.3-1.8份。
3.根据权利要求1或2所鱼汤调味料，其特征在于，橘皮、蕨菜的重量比为18-22：13.5-14。
4.根据权利要求1-3任一项所述鱼汤调味料，其特征在于，增鲜剂包括扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素。
5.根据权利要求4所述鱼汤调味料，其特征在于，扇贝酶解液、鸡油菌干粉、黄精粉、猴菇粉、干贝素的重量比为1-2：1-2：0.5-1：0.1-0.4：0.1-0.3。
6.根据权利要求1或2所述鱼汤调味料，其特征在于，虾壳提取物的质量分数为30-55wt％。
7.一种基于权利要求1-6任一项所述鱼汤调味料的制备方法，其特征在于，包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过100-200目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至30-40℃，恒温研磨50-70min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
8.根据权利要求7所述鱼汤调味料的制备方法，其特征在于，包括如下步骤：按所述重量份称取各原料，将橘皮、蕨菜、香叶分别粉粹过120-180目筛后混合均匀，接着加入核桃油、β-环糊精、洋葱粉、红枣粉、虾壳提取物、枸杞粉、增鲜剂，升温至33-38℃，恒温研磨55-65min，降温至室温，转移至烘箱中，烘干后分袋包装，灭菌封口，即得鱼汤调味料。
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