CN108936544A - 一种煳辣椒的加工工艺 - Google Patents
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Abstract
本申请公开了农产品加工技术领域中的一种煳辣椒的加工工艺，包括以下步骤：步骤一、清洗；步骤二、浸泡：将大蒜瓣、花椒叶、冰糖颗粒和木瓜块放入清水中，得到浸泡液，将洗净后的红辣椒放入到浸泡液中，加压浸泡3～5h；步骤三、沥干：将辣椒放入到甩干机中甩干后备用；步骤四、低温烘焙；步骤五、炭烤：将步骤四低温烘焙辣椒装入铁丝网框中，将铁丝网框放入炭烤架上炭烤，烤制时不停的翻转，炭烤时间3～8min。步骤六、粉碎，得到糊辣椒成品。本发明的糊辣椒颜色和营养物质都能最大限度的得到保持，同时在浸泡过程中不仅使辣椒的颜色更加鲜艳，同时还能增加辣椒的口感和有益的物质，食用后不上火。
Description
技术领域
本发明属于农产品加工技术领域，尤其涉及一种煳辣椒的加工工艺。
背景技术
煳辣椒是将干辣椒炒焦后制成的一种带有煳香味和辣味的辣椒调味料，在西南部，尤其是贵州地区深受大众欢迎。煳辣椒一般用作素菜蘸水，这种煳辣椒调料的做法是将煳辣椒面、味精、食盐、花椒叶、姜、蒜、葱花等调料放入碗中，再加入酱油或者鲜汤，搅拌均匀即可。
煳辣椒的加工工艺多种多样，在中国专利号ZL201210157785.4中公开了一种煳辣椒加工工艺，它采用如下步骤：第一步：选用无公害种植的遵义朝天椒；第二步：晒干至辣椒含水量为14％以内；第三步：精选去杂去劣去病虫辣椒；第四步：剪柄；第五步：清洁干净；第六步：添加辣椒质量50％-80％的食盐培烤剂在100-200℃下铁锅焙炒15-30分钟；第七步：常温下冷却至室温；第八步：培烤剂与辣椒用10目的筛子分离；第九步：石碓冲至辣椒面通过2.5-4.5mm孔径；第十步：包装，检验入库。采用上述工艺对煳辣椒进行加工时，清洗辣椒后直接焙炒，一来高温脱水，慢慢得色变，无法保持辣椒的原有的颜色，使炒制的辣椒面颜色暗沉，二来上述生产的糊辣椒辣味较重，相对于很多消费者来说是无法接受的。
发明内容
本发明意在提供一种煳辣椒的加工工艺，以解决现有技术的糊辣椒颜色暗沉的问题。
本发明的技术方案为，一种煳辣椒的加工工艺，包括以下步骤：步骤一、清洗：采摘新鲜的红辣椒，将其放入清水中洗净沥干；
步骤二、浸泡：将大蒜瓣、花椒叶、冰糖颗粒和木瓜块放入清水中，得到浸泡液，将洗净后的红辣椒放入到浸泡液中，加压浸泡3～5h；
步骤三、沥干：将步骤二经浸泡后的辣椒捞出，放入到甩干机中，将水分甩干后备用；
步骤四、低温烘焙：将步骤三甩干水分后的辣椒放入到低温烘焙机中，在50～70℃的温度下烘焙，直到辣椒的含水量降至20～30％为止；
步骤五、炭烤：将步骤四低温烘焙辣椒装入铁丝网框中，将铁丝网框放入炭烤架上炭烤，烤制时不停的翻转，炭烤时间3～8min。
步骤六、粉碎：将步骤五炭烤后的辣椒冷却后，粉碎至50目以下即得到糊辣椒成品。
本发明的工作原理及其有益效果：本发明的糊辣椒，先经过清洗，将辣椒表面的脏污去除，之后将清洗的辣椒放入到由大蒜瓣、花椒叶、冰糖颗粒和木瓜块放入清水中制备的浸泡液中，加压浸泡几小时，使浸泡液中的成分能渗入到辣椒中，其中大蒜瓣能杀菌，食用后能促进消化酶分泌的作用，花椒叶中存在芳香油成分，主要是萜烯类化合物，是重要的香料物质，同时花椒叶也含有蛋白质、脂肪、维生素、氨基酸等11种营养成分，具有清香健胃、温中散寒、祛湿止痛、解毒杀虫之功效，浸泡辣椒不仅能增加辣椒的香味，由于其抑制杂菌抑制有害杂菌的活动，防止浸泡液里起白沫，可以利于保持辣椒的颜色，冰糖能保持辣椒的脆度，木瓜中含有木瓜蛋白酶、酵素和番木瓜碱，能有效分解在浸泡过程中产生的亚硝酸钠，富含丰富有益物质的同时，并带有木瓜果香，将浸泡后的辣椒使用甩干机迅速脱水，避免因缓慢脱水而导致的色变，脱水后的辣椒低温烘焙进一步降低水分，低温烘焙能能最大限度的保存营养物质，因为高温烘焙会是很多营养物质发生分解；之后将烘焙后的辣椒放入炭火上烤制，炭烤时不断的翻转，避免局部过热，之后将烤制好的辣椒粉碎成规定的粒径即得本发明的糊辣椒。
本发明的糊辣椒颜色和营养物质都能最大限度的得到保持，同时在浸泡过程中不仅使辣椒的颜色更加鲜艳，同时还能增加辣椒的口感和有益的物质，制备的糊辣椒具有清新的果香味，而没有辣椒的刺鼻味，更容易被更多的消费者接受。
进一步，所述步骤二的压力为0.4～0.6Mpa。该压力的设置是为了加速浸泡液中的分子的运动，使得浸泡液能更快的进入到辣椒中。
进一步，所述步骤五的炭为果木炭。果木炭是用果木作为原料经炭烧至七成然后用土密封使明火在缺氧环境下自动熄灭制作成的，一般苹果树为主。果木炭烤制后的辣椒富含苹果香味。
进一步，所述步骤五的炭为青冈木炭。青冈木制作的青冈木炭具有的天然香味，烟熏能提升糊辣椒的香味。
进一步，所述浸泡液中含添加有黄瓜水。使辣椒的口感清新，进一步降低辣椒中富含的易上火的物质。
进一步，所述浸泡液中大蒜瓣、花椒叶、冰糖颗粒、木瓜块、黄瓜水和清水的重量份数为大蒜瓣10～20份、花椒叶5～10份、冰糖颗粒2～3份、木瓜块2～3份、黄瓜水2～3份，清水为100份。
优选的，所述浸泡液中大蒜瓣20份、花椒叶8份、冰糖颗粒3份、木瓜块3份、黄瓜水3份，清水为100份。
上述比例为浸泡液的最优比例。
具体实施方式
下面结合具体实施例对本发明的技术方法进行详细介绍：
实施例1，本发明一种煳辣椒的加工工艺，包括以下步骤，步骤一、清洗：采摘新鲜的红辣椒，将其放入清水中洗净沥干；
步骤二、浸泡：将大蒜瓣、花椒叶、冰糖颗粒和木瓜块放入清水中，得到浸泡液，其中浸泡液中大蒜瓣20份、花椒叶8份、冰糖颗粒3份、木瓜块3份、黄瓜水3份，清水为100份，将洗净后的红辣椒放入到浸泡液中，加压到0.4Mpa后浸泡3～5h；
步骤三、沥干：将步骤二经浸泡后的辣椒捞出，放入到甩干机中，将水分甩干后备用；
步骤四、低温烘焙：将步骤三甩干水分后的辣椒放入到低温烘焙机中，在50～70℃的温度下烘焙，直到辣椒的含水量降至20～30％为止；
步骤五、炭烤：将步骤四低温烘焙辣椒装入铁丝网框中，将铁丝网框放入炭烤架上，用果木炭炭烤，烤制时不停的翻转，炭烤时间3～8min。
步骤六、粉碎：将步骤五炭烤后的辣椒冷却后，粉碎至50目以下即得到糊辣椒成品。
实施例2，本发明一种煳辣椒的加工工艺，包括以下步骤，步骤一、清洗：采摘新鲜的红辣椒，将其放入清水中洗净沥干；
步骤二、浸泡：将大蒜瓣、花椒叶、冰糖颗粒和木瓜块放入清水中，得到浸泡液，其中浸泡液中大蒜瓣15份、花椒叶5份、冰糖颗粒2份、木瓜块3份、黄瓜水3份，清水为100份，将洗净后的红辣椒放入到浸泡液中，加压到0.4Mpa后浸泡3～5h；
步骤三、沥干：将步骤二经浸泡后的辣椒捞出，放入到甩干机中，将水分甩干后备用；
步骤四、低温烘焙：将步骤三甩干水分后的辣椒放入到低温烘焙机中，在50～70℃的温度下烘焙，直到辣椒的含水量降至20～30％为止；
步骤五、炭烤：将步骤四低温烘焙辣椒装入铁丝网框中，将铁丝网框放入炭烤架上，用青冈木炭炭烤，烤制时不停的翻转，炭烤时间3～8min。
步骤六、粉碎：将步骤五炭烤后的辣椒冷却后，粉碎至50目以下即得到糊辣椒成品。
实施例3与实施例1的区别仅在于浸泡液中不含黄瓜水。
实施例4与实施例1的区别仅在于加压浸泡时，压强为0.6Mpa。
将本发明的1～4的糊辣椒与现有技术的糊辣椒相比，颜色、香味和口感上对比如下对比如下：
现有技术的糊辣椒无论是香味、外观、口感上都不如本发明，同时在营养物质的种类上也少于本发明。
对本领域的技术人员来说，在不脱离本发明结构的前提下，还可以作出若干变形和改进，这些也应该视为本发明的保护范围，这些都不会影响本发明实施的效果和专利。
Claims (7)
1.一种煳辣椒的加工工艺，其特征在于，包括以下步骤：步骤一、清洗：采摘新鲜的红辣椒，将其放入清水中洗净沥干；
步骤二、浸泡：将大蒜瓣、花椒叶、冰糖颗粒和木瓜块放入清水中，得到浸泡液，将洗净后的红辣椒放入到浸泡液中，加压浸泡3～5h；
步骤三、沥干：将步骤二经浸泡后的辣椒捞出，放入到甩干机中，将水分甩干后备用；
步骤四、低温烘焙：将步骤三甩干水分后的辣椒放入到低温烘焙机中，在50～70℃的温度下烘焙，直到辣椒的含水量降至20～30％为止；
步骤五、炭烤：将步骤四低温烘焙辣椒装入铁丝网框中，将铁丝网框放入炭烤架上炭烤，烤制时不停的翻转，炭烤时间3～8min。
步骤六、粉碎：将步骤五炭烤后的辣椒冷却后，粉碎至50目以下即得到糊辣椒成品。
2.根据权利要求1所述的煳辣椒的加工工艺，其特征在于，所述步骤二的压力为0.4～0.6Mpa。
3.根据权利要求1或2所述的煳辣椒的加工工艺，其特征在于，所述步骤五的炭为果木炭。
4.根据权利要求1或2所述的煳辣椒的加工工艺，其特征在于，所述步骤五的炭为青冈木炭。
5.根据权利要求3所述的煳辣椒的加工工艺，其特征在于，所述浸泡液中含添加有黄瓜水。
6.根据权利要求5所述的煳辣椒的加工工艺，其特征在于，所述浸泡液中大蒜瓣、花椒叶、冰糖颗粒、木瓜块、黄瓜水和清水的重量份数为大蒜瓣10～20份、花椒叶5～10份、冰糖颗粒2～3份、木瓜块2～3份、黄瓜水2～3份，清水为100份。
7.根据权利要求6所述的煳辣椒的加工工艺，其特征在于，所述浸泡液中大蒜瓣20份、花椒叶8份、冰糖颗粒3份、木瓜块3份、黄瓜水3份，清水为100份。
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