CN109221879A - 一种风味稳定的低辣根青芥辣配方及其制作方法 - Google Patents
一种风味稳定的低辣根青芥辣配方及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种风味稳定的低辣根青芥辣配方及其制作方法,属调味品加工技术领域。按重量份计,本发明的配方比例如下:山葵粉13‑18份,辣根粉3‑5份,水50‑70份,大豆油3‑6份,食用盐2‑3份,山梨糖醇5‑10份,玉米淀粉3‑5份,黄原胶0.2‑0.3份,多聚磷酸钠0.4‑0.5份,单硬脂酸甘油酯0.4‑0.5份,抗坏血酸0.01‑0.02份,面筋蛋白0.5‑1份,柠檬酸0.1‑0.2份。本发明对山葵进行冷冻干燥以及低温粉碎,最大程度地保存了山葵的天然风味和形态,避免高温造成酶的失活,使山葵中的硫代葡萄糖甙充分水解成异硫氰酸烯丙酯,提高青芥辣酱的质量。
Description
技术领域
本发明涉及一种风味稳定的低辣根青芥辣配方及其制作方法,属于调味品加工技术领域。
背景技术
传统青芥辣亦称绿芥末,是用纯辣根原料生产具有强烈的刺激性气味和清爽的味觉感受的一种常见调味品。山葵是日本青芥辣酱的原料之一,原产日本,是用植物山葵的根茎磨成的酱,色泽鲜绿,风味独特,口感柔和而深受人们的喜欢。近年来由于日本料理在中国餐饮界的流行,芥末酱的市场需求也越来越大。因此,为了满足国内广大的市场需求,研制出一款使天然山葵风味稳定的低辣根青芥辣酱具有重要的意义。然而,传统的青芥辣具有强烈的刺激性辛辣味,不易被消费者所接受,山葵味道独特且柔和加入山葵后可以改善传统青芥辣酱的辛辣味,赋予青芥辣酱特殊的山葵香味,另一方面,山葵中含有6-甲亚硫基己基异硫氰酸酯可以加强辣根的抗肿瘤作用。
异硫氰酸烯丙酯是青芥辣的主要呈味物质,具有强烈的刺激性气味和辣味,有如下功效:(1)芥末具有增进食欲、增强维生素B,的合成功能、(2)抗氧化、抗寄生虫性等功用。(3)还具有很强的抑菌、防腐功能。(4)在一定条件下呈现明显的抗癌作用,是一类很有使用前景的食用物质。
芥末酱中异硫氰酸烯丙酯的产生过程:芥末中的硫代葡萄糖苷,在有水存在和芥子酶参与的条件下水解成异硫氰酸酯类物质,其中异硫氰酸烯丙酯占主要部分,并且是芥末酱主要的呈味物质。
芥末酱产品中存在的问题:市场上青芥辣酱的风味较单一,选择范围较小。加工过程中水解度低,导致其本身的特征性风味被加入的芥子油的风味掩盖,不够醇厚,质量较差。芥末酱的稳定性不好,储存过程中容易析油析水。储存过程中,异硫氰酸酯容易分解,辛辣味变淡甚至消失。
张水华(1998年)等人对芥末酱的水解工艺进行了研究,考察了磨碎温度、磨碎细度、发制时间及激活剂对芥末酱水解度的影响,并且设计了单因素实验探究不同的水解条件对芥末酱水解度的影响,结果表明,磨碎温度对异硫氰酸酯的水解度影响最大,其次依次是激活剂、磨碎时间和发制时间。但是其并未考虑发制时间、pH等因素对水解度的影响。
目前,有关芥末酱加工工艺的研究报道较多,比如:中国发明专利“一种蛋香芥末酱及其制备方法”(公开号:CN104026558A),该芥末酱中添加了驴肉风味独特,且添加了鸡蛋及多种蔬菜提高了营养价值,中药物质的添加可达到补脾益气、强筋健骨、清热解毒的作用。但是并未考虑到异硫氰酸酯的水解度及在储藏过程中异硫氰酸酯的稳定性问题。“一种海鲜芥末酱”(公开号:CN101700114A),该芥末酱添加了海鲜,制得的海鲜芥末酱口感柔和、不呛鼻、营养丰富且味道鲜美但是其未考虑得到异硫氰酸酯的水解度和挥发的问题;“蒜蓉芥末酱”(公开号:CN 1092614A),该方法在芥末酱中添加了大蒜成分,该方法解决了现有芥末酱中过分强烈的刺激性辣味和长期贮藏中存在的水分分离问题。但是该方法中大蒜的辛辣风味减弱了异硫氰酸烯丙酯的刺激性风味,芥末本身的辛辣风味未得到充分利用。明景熙(2001年)、刘国信(2007年)及张仲录(1999年)研究了芥末酱的制作工艺,制作工艺过于复杂且未对水解条件进行优化也没有考虑到芥末酱在储存过程中异硫氰酸酯的挥发问题,生产的芥末酱口感单一且具有强烈刺激性气味。在提高芥末酱中异硫氰酸酯的稳定性方面,刘艳凤等(2011年)考察时间、温度、超声频率和pH对异硫氰酸酯稳定性的影响,并且设计了正交实验,研究其对水溶液中异硫氰酸酯稳定性的影响,实验结果表明,对水溶液中异硫氰酸酯影响最大的是时间,其次是超声频率、温度和pH。但是以上研究结果并没有对延缓水溶液中异硫氰酸酯降解提供合理有效的措施。吴淑梅等(1995年)关于辣根调味酱的研究,加入褐藻胶作为稳定剂,但是稳定的效果不理想,容易产生沉淀。本发明在芥末酱中添加多聚磷酸钠提高异硫氰酸烯丙酯的稳定性,添加山梨糖醇降低芥末酱中水分活度,有效减缓了异硫氰酸烯丙酯的降解。
林丽钦(2003年)研究了山葵酱的制作工艺,研究了稳定山葵酱中辛辣物质的方法。但是对山葵酱的水解度没有深入研究,也没有考虑到物料混合时异硫氰酸酯的挥发。其使用的山葵干片也没有注明使用冷冻干燥,其他方法对山葵中芥子酶的破坏较大,使山葵酱的质量不高。
中国发明专利“一种易涂抹的柔和型黄芥末酱的制备方法”(公开号:CN105231413A),该方法中的黄芥末籽不是进行低温干燥得到的,没有考虑到高温对芥子酶的破坏;“一种替代添加芥子油制备风味醇厚芥辣酱的方法”(公开号:CN102578551A),该方法中制得的芥末酱口味单一,而本发明制作的青芥辣具有山葵的风味,口感更加温和。
发明内容
本发明的目的是提供一种使天然山葵风味稳定的低辣根青芥辣配方及其制作方法。首先对原料进行脉冲喷动微波冷冻干燥、低温超微粉碎。水解优化通过实验得出影响芥子酶活性的因素主要是温度、时间、pH值和抗坏血酸添加量。通过加入多聚磷酸钠螯合重金属起缓冲作用,加入植物油延缓氧化,添加山梨糖醇降低黄芥末酱的水分活度加入面筋蛋白稳定水解产生的异硫氰酸酯以达到稳定风味,延长保存期的目的。
本发明的技术方案:
一种风味稳定的低辣根青芥辣配方,其特征在于,按重量份计,配方比例如下:山葵粉13-18份,辣根粉3-5份,水50-70份,大豆油3-6份,食用盐2-3份,山梨糖醇5-10份,玉米淀粉3-5份,黄原胶0.2-0.3份,多聚磷酸钠0.4-0.5份,单硬脂酸甘油酯0.4-0.5份,抗坏血酸0.01-0.02份,面筋蛋白0.5-1份,柠檬酸0.1-0.2份。
一种风味稳定的低辣根青芥辣的制作方法,其采用上述风味稳定的低辣根青芥辣配方,主要制作步骤如下:
(1)干燥:新鲜山葵清洗、切片,将200g冷冻样品放入脉冲喷动微波冷冻干燥机中干燥;
(2)粉碎:使用球磨粉碎机对步骤(1)所得干燥后的山葵进行低温超微粉碎,获得山葵粉;
(3)溶解:将0.2-0.3份黄原胶和50-70份水混合后,置于50-60℃水浴中加热溶解备用;
(4)搅拌:将0.4-05份单硬脂酸甘油酯与4-6份大豆油混合搅拌溶解备用;
(5)混合:将上述步骤(3)、(4)中制得的两种溶液混合,加入加入2-3份食用盐,5-10份山梨糖醇,3-5份玉米淀粉及0.01-0.02份抗坏血酸搅拌溶解,加入柠檬酸调节pH至6,加入13-18份山葵粉、3-5份辣根粉、0.5-1份面筋蛋白,继续加入0.4-0.5份多聚磷酸钠混合均匀;
(6)均质:将步骤(4)所得的混合物于均质机均质,获得青芥辣酱;
(7)水解:将步骤(6)所得的青芥辣酱置于65-70℃水解1-2h,获得成品低辣根青芥辣。
上述步骤(1)中微波冷冻干燥机干燥参数为:加热功率2W/g,冷阱温度-42℃,真空度80Pa。
上述步骤(2)中超微粉碎工艺条件:粉碎温度0℃,粉碎时间20-30min,ZrO2和山葵质量比为3:1。
上述步骤(5)中添加辣根粉的百分比低于10%。
上述步骤(6)中用均质机均质条件为:调至300W,开5-10s,关3-4s,共计均质10min。
本发明的有益效果在于:
(1)本发明对山葵进行脉冲喷动微波冷冻干燥以及低温超微粉碎,最大程度地保存了山葵的天然风味和形态,避免高温造成酶的失活,使山葵中的硫代葡萄糖甙充分水解成异硫氰酸烯丙酯,提高青芥辣酱的质量。
(2)本发明采用高压均质可以将辅料充分混匀制成稳定、均一的青芥辣酱,对青芥辣的辛辣成分起保护作用。
(3)本发明加入多聚磷酸钠可与重金属螯合对重金属起掩蔽作用,又可防止难溶物质析出,使其均匀分散在介质中还可增强其抗氧化作用并且对pH值的变化起缓冲作用。
(4)本发明加入山梨糖醇可以降低其水分活度,抑制异硫氰酸酯的水解,稳定青芥辣的风味。加入植物油对青芥辣酱中的辛辣成分起保护作用,又可防止低温固化,导致乳状液的不连续性,导致水、油固形物三者的分离。还加入了面筋蛋白,稳定水解产生的异硫氰酸酯,延长青芥辣的保存期。
附图说明
图1为本发明制备得到的货架期内山葵风味青芥辣与鲜山葵风味的比较GC-MS图谱。
图1中:a为鲜山葵的GC-MS图谱。
b为本发明产品的GC-MS图谱。
由GC-MS图谱可以看出,在储存期内,鲜山葵和本发明山葵风味青芥辣的异硫氰酸酯的含量和种类不同。在同一储存期内,山葵风味青芥辣的异硫氰酸酯留存率较鲜山葵高,高0.20μL/mL。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1一种风味稳定的低辣根偏甜青芥辣的配方及其制作方法
一种风味稳定的低辣根偏甜青芥辣配方,按重量份计,配方比例如下:山葵粉18份,辣根粉3份,水60份,大豆油5份,食用盐2份,山梨糖醇10份,玉米淀粉4份,黄原胶0.2份,多聚磷酸钠0.4份,单硬脂酸甘油酯0.5份,抗坏血酸0.01份,面筋蛋白0.5份,柠檬酸0.1份。制备得到的储存期内的低辣根青芥辣与鲜山葵中的异硫氰酸酯相比高0.17μL/mL。
其制作方法如下:
(1)干燥:新鲜山葵清洗、切片,将200g冷冻样品放入脉冲喷动微波冷冻干燥机中以2W/g干燥至终点,干燥参数为:冷阱温度-42℃,真空度80Pa;
(2)粉碎:使用球磨粉碎机对步骤(1)所得干燥后的山葵进行低温超微粉碎;用磨碎机将山葵磨碎,同时打开冷凝循环水,控制磨料温度在0℃,料珠质量比为1:3,对山葵进行粉碎,备用;
(3)溶解:将0.2-0.3份黄原胶和50-70份水混合后,置于50-60℃水浴中加热溶解备用;
(4)搅拌:将0.4-05份单硬脂酸甘油酯与4-6份大豆油混合搅拌溶解备用;
(5)混合:将上述步骤(3)、(4)中制得的两种溶液混合,加入加入2-3份食用盐,5-10份山梨糖醇,3-5份玉米淀粉及0.01-0.02份抗坏血酸搅拌溶解,加入柠檬酸调节pH至6,加入13-18份山葵粉、3-5份辣根粉、0.5-1份面筋蛋白,继续加入0.4-0.5份多聚磷酸钠混合均匀;
(6)均质:将步骤(4)所得的混合物于均质机均质,获得青芥辣酱;
(7)水解:将步骤(6)所得的青芥辣酱置于65-70℃水解1-2h,获得成品低辣根青芥辣。
实施例2一种风味稳定的低辣根偏酸青芥辣的配方及其制作方法
一种风味稳定的低辣根偏酸青芥辣配方,按重量份计,配方比例如下:山葵粉18份,辣根粉3份,水60份,大豆油5份,食用盐2份,山梨糖醇5份,玉米淀粉4份,黄原胶0.2份,多聚磷酸钠0.4份,单硬脂酸甘油酯0.5份,抗坏血酸0.02份,面筋蛋白0.5份,柠檬酸0.2份。制备得到的储存期内的低辣根青芥辣与鲜山葵中的异硫氰酸酯相比高0.19μL/mL。
其制作方法如下:
(1)干燥:新鲜山葵清洗、切片,将200g冷冻样品放入脉冲喷动微波冷冻干燥机中以2W/g干燥至终点,干燥参数为:冷阱温度-42℃,真空度80Pa;
(2)粉碎:使用球磨粉碎机对步骤(1)所得干燥后的山葵进行低温超微粉碎;用磨碎机将山葵磨碎,同时打开冷凝循环水,控制磨料温度在0℃,料珠质量比为1:3,对山葵进行粉碎,备用;
(3)溶解:将0.2-0.3份黄原胶和50-70份水混合后,置于50-60℃水浴中加热溶解备用;
(4)搅拌:将0.4-05份单硬脂酸甘油酯与4-6份大豆油混合搅拌溶解备用;
(5)混合:将上述步骤(3)、(4)中制得的两种溶液混合,加入加入2-3份食用盐,5-10份山梨糖醇,3-5份玉米淀粉及0.01-0.02份抗坏血酸搅拌溶解,加入柠檬酸调节pH至6,加入13-18份山葵粉、3-5份辣根粉、0.5-1份面筋蛋白,继续加入0.4-0.5份多聚磷酸钠混合均匀;
(6)均质:将步骤(4)所得的混合物于均质机均质,获得青芥辣酱;
(7)水解:将步骤(6)所得的青芥辣酱置于65-70℃水解1-2h,获得成品低辣根青芥辣。
Claims (6)
1.一种风味稳定的低辣根青芥辣配方,其特征在于,按重量份计,配方比例为:山葵粉13-18份,辣根粉3-5份,水50-70份,大豆油3-6份,食用盐2-3份,山梨糖醇5-10份,玉米淀粉3-5份,黄原胶0.2-0.3份,多聚磷酸钠0.4-0.5份,单硬脂酸甘油酯0.4-0.5份,抗坏血酸0.01-0.02份,面筋蛋白0.5-1份,柠檬酸0.1-0.2份。
2.一种风味稳定的低辣根青芥辣的制作方法,其特征在于,采用如权利要求1所述的风味稳定的低辣根青芥辣配方,主要制作步骤如下:
(1)干燥:将200g新鲜山葵清洗、切片,放入脉冲喷动微波冷冻干燥机中干燥;
(2)粉碎:使用球磨粉碎机对步骤(1)所得干燥后的山葵进行低温超微粉碎,获得山葵粉;
(3)溶解:将0.2-0.3份黄原胶和50-70份水混合后,置于50-60℃水浴中加热溶解备用;
(4)搅拌:将0.4-05份单硬脂酸甘油酯与4-6份大豆油混合搅拌溶解备用;
(5)混合:将上述步骤(3)、(4)中制得的两种溶液混合,加入2-3份食用盐,5-10份山梨糖醇,3-5份玉米淀粉及0.01-0.02份抗坏血酸搅拌溶解,加入柠檬酸调节pH至6,加入13-18份山葵粉、3-5份辣根粉、0.5-1份面筋蛋白,继续加入0.4-0.5份多聚磷酸钠混合均匀;
(6)均质:将步骤(4)所得的混合物于均质机均质,获得青芥辣酱;
(7)水解:将步骤(6)所得的青芥辣酱置于65-70℃水解1-2h,获得成品低辣根青芥辣。
3.根据权利要求2所述风味稳定的低辣根青芥辣的制作方法,其特征在于,步骤(1)中微波冷冻干燥机干燥参数为:加热功率2W/g,冷阱温度-42℃,真空度80Pa。
4.根据权利要求2所述风味稳定的低辣根青芥辣的制作方法,其特征在于,步骤(2)中超微粉碎工艺条件:粉碎温度0℃,粉碎时间20-30min,ZrO2和山葵质量比为3:1。
5.根据权利要求2所述风味稳定的低辣根青芥辣的制作方法,其特征在于,步骤(5)中添加辣根粉的百分比低于10%。
6.根据权利要求2所述风味稳定的低辣根青芥辣的制作方法,其特征在于,步骤(6)中均质机均质条件为:调至300W,开5-10s,关3-4s,共计均质10min。
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