CN109380707A - 一种风味烧烤酱 - Google Patents
一种风味烧烤酱 Download PDFInfo
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Abstract
本发明主要涉及调味料加工技术领域,公开了一种风味烧烤酱,由以下原料制成:干辣椒54~56、西红柿20~22、黄豆16~18、植物油5~7、红糖6~8、食盐1.4~1.6、酱油3~4、香辛料粉0.7~0.9、金银花提取物0.3~0.5、纳豆菌2~3、糯米粉3~4、红茶汁16~18;本发明提供的风味烧烤酱,香味浓郁,风味和谐,不含任何添加剂,绿色健康,满足人们的风味和营养需求;黄豆蒸熟后接入纳豆菌进行短时发酵,避免产生纳豆异味,增加小分子的香味和营养成分,能够增加菜品的风味,去除荤菜的腥味;将西红柿和纳豆混合打浆,消除纳豆的少量异味,增加酱体的色泽和营养,丰富菜品的鲜味,去除烧烤油腻感。
Description
技术领域
本发明主要涉及调味料加工技术领域,尤其涉及一种风味烧烤酱。
背景技术
烧烤是深受人们喜爱的一种烹饪方法,特别是年轻人喜欢将吃烧烤作为一种娱乐和休闲的方式,烧烤之所以美味可口,深受人们的喜爱,是因为烧烤时加入的酱料能够增加食物的风味,但是目前市售的酱料中专门用于烧烤的调味酱极少,大多都是在烧烤的过程中分别加入多种调味料或酱汁,使烧烤时的风味产生一定的差异,并且多次加入调味料也会使烧烤过程变得繁琐;并且目前市场上销售的烧烤酱,为了增加酱体的风味和色泽,会在制备过程中加入香精、色素及防腐剂等,会对人体健康产生很大的危害。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种风味烧烤酱。
一种风味烧烤酱,由以下重量份的原料制成:干辣椒54~56、西红柿20~22、黄豆16~18、植物油5~7、红糖6~8、食盐1.4~1.6、酱油3~4、香辛料粉0.7~0.9、金银花提取物0.3~0.5、纳豆菌2~3、糯米粉3~4、红茶汁16~18。
所述的香辛料粉,由以下重量份的原料制成:黑胡椒28~30、孜然22~24、花椒20~22、肉桂16~18、小茴香14~16、香菜籽10~12、紫苏10~12、莳萝草6~8,将所有原料混合后,粉碎至100~120目,得香辛料粉。
所述的金银花提取物,将金银花洗净,粉碎,加入金银花重量60~70倍量的体积分数为62~64%的酒精溶液,常温下,于32~34kHz超声20~30min,过滤,向滤渣中加入滤渣重量130~150倍量的水,煎煮至体积为原来的1/60,过滤,合并所有滤液,浓缩至无水分,得金银花提取物。
所述的红茶汁,将红茶洗净后,向红茶中加入红茶重量900~1000倍量的水,加热煮沸后,煎煮至体积为原来的1/3,过滤除渣,得红茶汁。
一种风味烧烤酱的制备方法,包括以下步骤:
(1)将黄豆洗净,于121℃蒸制15~20min,自然冷却至40~50℃,接入纳豆菌,于35~37℃恒温发酵36~48h,进行短时发酵,避免产生纳豆异味,增加小分子的香味和营养成分,能够增加菜品的风味,去除荤菜的腥味,得发酵纳豆;
(2)将干辣椒粉碎至40~60目,加入酱油,搅拌均匀,得辣椒酱油粉;
(3)将西红柿去皮,加入发酵纳豆中,打浆,消除纳豆的少量异味,增加酱体的色泽和营养,丰富菜品的鲜味,去除烧烤的油腻感,得西红柿纳豆浆;
(4)将植物油加热至90~100℃,加入辣椒酱油粉和红糖,翻炒8~10min,增加辣椒的香味,使酱油和红糖充分混合,增加酱体的风味和色泽,加入西红柿纳豆浆和食盐,使纳豆终止发酵,风味恰当,搅拌加热至沸腾,加入红茶汁和香辛料粉,翻炒至含水量为40~45%,使所有的原料的风味成分进行融合,红茶汁的加入能够增加酱体的色泽和茶多酚含量,加快脂肪的分解,去除烧烤的油腻感,加入金银花提取物和糯米粉,快速搅拌均匀,继续加热至含水量为36~38%,能够避免食用烧烤后导致的上火,减少烧烤对人体健康的影响,同时能够提高酱体稳定性,得风味烧烤酱。
所述风味烧烤酱的使用方法,打开包装后,可用于烤前腌制、烤时涂抹、烤后蘸食,烤前腌制时间为15~30min。
本发明的优点是:本发明提供的风味烧烤酱,原料简单,香味浓郁,风味和谐,不含任何添加剂,绿色健康,满足人们的风味和营养需求;黄豆蒸熟后接入纳豆菌进行短时发酵,避免产生纳豆异味,增加小分子的香味和营养成分,能够增加菜品的风味,去除荤菜的腥味;将西红柿和纳豆混合打浆,消除纳豆的少量异味,增加酱体的色泽和营养,丰富菜品的鲜味,去除烧烤的油腻感;将植物油加热后先加入辣椒酱油粉和红糖,对辣椒粉进行煎炸,增加辣椒的香味,使酱油和红糖充分混合,增加酱体的风味和色泽,再加入西红柿纳豆浆和食盐,使纳豆终止发酵,风味恰当,煮沸后再加入红茶汁和香辛料粉,并进行长时翻炒,使所有的原料的风味成分进行融合,红茶汁的加入能够增加酱体的色泽和茶多酚含量,加快脂肪的分解,去除烧烤的油腻感,最后加入金银花提取物和糯米粉,能够避免食用烧烤后导致的上火,减少烧烤对人体健康的影响,同时能够提高酱体稳定性。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种风味烧烤酱,由以下重量份的原料制成:干辣椒54、西红柿20、黄豆16、植物油5、红糖6、食盐1.4、酱油3、香辛料粉0.7、金银花提取物0.3、纳豆菌2、糯米粉3、红茶汁16。
所述的香辛料粉,由以下重量份的原料制成:黑胡椒28、孜然22、花椒20、肉桂16、小茴香14、香菜籽10、紫苏10、莳萝草6,将所有原料混合后,粉碎至100目,得香辛料粉。
所述的金银花提取物,将金银花洗净,粉碎,加入金银花重量60倍量的体积分数为62%的酒精溶液,常温下,于32kHz超声20min,过滤,向滤渣中加入滤渣重量130倍量的水,煎煮至体积为原来的1/60,过滤,合并所有滤液,浓缩至无水分,得金银花提取物。
所述的红茶汁,将红茶洗净后,向红茶中加入红茶重量900倍量的水,加热煮沸后,煎煮至体积为原来的1/3,过滤除渣,得红茶汁。
一种风味烧烤酱的制备方法,包括以下步骤:
(1)将黄豆洗净,于121℃蒸制15min,自然冷却至40~50℃,接入纳豆菌,于35℃恒温发酵36h,进行短时发酵,避免产生纳豆异味,增加小分子的香味和营养成分,能够增加菜品的风味,去除荤菜的腥味,得发酵纳豆;
(2)将干辣椒粉碎至40目,加入酱油,搅拌均匀,得辣椒酱油粉;
(3)将西红柿去皮,加入发酵纳豆中,打浆,消除纳豆的少量异味,增加酱体的色泽和营养,丰富菜品的鲜味,去除烧烤的油腻感,得西红柿纳豆浆;
(4)将植物油加热至90~100℃,加入辣椒酱油粉和红糖,翻炒8min,增加辣椒的香味,使酱油和红糖充分混合,增加酱体的风味和色泽,加入西红柿纳豆浆和食盐,使纳豆终止发酵,风味恰当,搅拌加热至沸腾,加入红茶汁和香辛料粉,翻炒至含水量为40~45%,使所有的原料的风味成分进行融合,红茶汁的加入能够增加酱体的色泽和茶多酚含量,加快脂肪的分解,去除烧烤的油腻感,加入金银花提取物和糯米粉,快速搅拌均匀,继续加热至含水量为36~38%,能够避免食用烧烤后导致的上火,减少烧烤对人体健康的影响,同时能够提高酱体稳定性,得风味烧烤酱。
实施例2
一种风味烧烤酱,由以下重量份的原料制成:干辣椒55、西红柿21、黄豆17、植物油6、红糖7、食盐1.5、酱油3.5、香辛料粉0.8、金银花提取物0.4、纳豆菌2.5、糯米粉3.5、红茶汁17。
所述的香辛料粉,由以下重量份的原料制成:黑胡椒29、孜然23、花椒21、肉桂17、小茴香15、香菜籽11、紫苏11、莳萝草7,将所有原料混合后,粉碎至100目,得香辛料粉。
所述的金银花提取物,将金银花洗净,粉碎,加入金银花重量65倍量的体积分数为63%的酒精溶液,常温下,于33kHz超声25min,过滤,向滤渣中加入滤渣重量140倍量的水,煎煮至体积为原来的1/60,过滤,合并所有滤液,浓缩至无水分,得金银花提取物。
所述的红茶汁,将红茶洗净后,向红茶中加入红茶重量950倍量的水,加热煮沸后,煎煮至体积为原来的1/3,过滤除渣,得红茶汁。
一种风味烧烤酱的制备方法,包括以下步骤:
(1)将黄豆洗净,于121℃蒸制18min,自然冷却至40~50℃,接入纳豆菌,于36℃恒温发酵42h,进行短时发酵,避免产生纳豆异味,增加小分子的香味和营养成分,能够增加菜品的风味,去除荤菜的腥味,得发酵纳豆;
(2)将干辣椒粉碎至50目,加入酱油,搅拌均匀,得辣椒酱油粉;
(3)将西红柿去皮,加入发酵纳豆中,打浆,消除纳豆的少量异味,增加酱体的色泽和营养,丰富菜品的鲜味,去除烧烤的油腻感,得西红柿纳豆浆;
(4)将植物油加热至90~100℃,加入辣椒酱油粉和红糖,翻炒9min,增加辣椒的香味,使酱油和红糖充分混合,增加酱体的风味和色泽,加入西红柿纳豆浆和食盐,使纳豆终止发酵,风味恰当,搅拌加热至沸腾,加入红茶汁和香辛料粉,翻炒至含水量为40~45%,使所有的原料的风味成分进行融合,红茶汁的加入能够增加酱体的色泽和茶多酚含量,加快脂肪的分解,去除烧烤的油腻感,加入金银花提取物和糯米粉,快速搅拌均匀,继续加热至含水量为36~38%,能够避免食用烧烤后导致的上火,减少烧烤对人体健康的影响,同时能够提高酱体稳定性,得风味烧烤酱。
实施例3
一种风味烧烤酱,由以下重量份的原料制成:干辣椒56、西红柿22、黄豆18、植物油7、红糖8、食盐1.6、酱油4、香辛料粉0.9、金银花提取物0.5、纳豆菌3、糯米粉4、红茶汁18。
所述的香辛料粉,由以下重量份的原料制成:黑胡椒30、孜然24、花椒22、肉桂18、小茴香16、香菜籽12、紫苏12、莳萝草8,将所有原料混合后,粉碎至120目,得香辛料粉。
所述的金银花提取物,将金银花洗净,粉碎,加入金银花重量70倍量的体积分数为64%的酒精溶液,常温下,于34kHz超声30min,过滤,向滤渣中加入滤渣重量150倍量的水,煎煮至体积为原来的1/60,过滤,合并所有滤液,浓缩至无水分,得金银花提取物。
所述的红茶汁,将红茶洗净后,向红茶中加入红茶重量1000倍量的水,加热煮沸后,煎煮至体积为原来的1/3,过滤除渣,得红茶汁。
一种风味烧烤酱的制备方法,包括以下步骤:
(1)将黄豆洗净,于121℃蒸制20min,自然冷却至40~50℃,接入纳豆菌,于37℃恒温发酵48h,进行短时发酵,避免产生纳豆异味,增加小分子的香味和营养成分,能够增加菜品的风味,去除荤菜的腥味,得发酵纳豆;
(2)将干辣椒粉碎至60目,加入酱油,搅拌均匀,得辣椒酱油粉;
(3)将西红柿去皮,加入发酵纳豆中,打浆,消除纳豆的少量异味,增加酱体的色泽和营养,丰富菜品的鲜味,去除烧烤的油腻感,得西红柿纳豆浆;
(4)将植物油加热至90~100℃,加入辣椒酱油粉和红糖,翻炒8~10min,增加辣椒的香味,使酱油和红糖充分混合,增加酱体的风味和色泽,加入西红柿纳豆浆和食盐,使纳豆终止发酵,风味恰当,搅拌加热至沸腾,加入红茶汁和香辛料粉,翻炒至含水量为40~45%,使所有的原料的风味成分进行融合,红茶汁的加入能够增加酱体的色泽和茶多酚含量,加快脂肪的分解,去除烧烤的油腻感,加入金银花提取物和糯米粉,快速搅拌均匀,继续加热至含水量为36~38%,能够避免食用烧烤后导致的上火,减少烧烤对人体健康的影响,同时能够提高酱体稳定性,得风味烧烤酱。
对比例1
去除西红柿,其余制备和使用方法,同实施例1。
对比例2
去除黄豆,其余制备和使用方法,同实施例1。
对比例3
去除红糖,其余制备和使用方法,同实施例1。
对比例4
去除金银花提取物,其余制备和使用方法,同实施例1。
对比例5
去除纳豆菌,其余制备和使用方法,同实施例1。
对比例6
去除红茶汁,其余制备和使用方法,同实施例1。
对比例7
步骤(4)中的所有原料一次性加入,其余制备和使用方法,同实施例1。
对比例8
现有市售味好美BBQ烧烤酱。
实施例和对比例烧烤酱风味和食用效果:
上火症状:面红目赤、咽燥声嘶、疖肿四起、红肿热痛、口腔糜烂、牙疼肿胀、烦燥失眠、鼻衄出血、舌红苔黄、尿少便干、发热出汗;
选择30位专业人员,对各组烧烤酱进行感官评定,品尝下一种烧烤酱前需要用矿泉水进行漱口,对各组烧烤酱的风味进行记录,分别选择受试者110位,随机分为11组,每组10人,男女各半,各组受试者每天食用该组的下饭酱2次,每次食用10g,不刻意食用其它降火的食品和药品,每组受试者的饮食相同,受试时间为7天,记录各组出现上火症状的受试者数量,实施例和对比例烧烤酱风味和食用效果见表1。
表1:实施例和对比例烧烤酱风味和食用效果
从表1的结果表明,实施例的风味烧烤酱,微辣香浓,咸甜适中,风味和谐,食用后几乎所有受试者都不会出现上火症状,说明本发明提供的风味烧烤酱具有很好的调味功能和食用性。
Claims (6)
1.一种风味烧烤酱,其特征在于,由以下重量份的原料制成:干辣椒54~56、西红柿20~22、黄豆16~18、植物油5~7、红糖6~8、食盐1.4~1.6、酱油3~4、香辛料粉0.7~0.9、金银花提取物0.3~0.5、纳豆菌2~3、糯米粉3~4、红茶汁16~18。
2.根据权利要求1所述风味烧烤酱,其特征在于,所述的香辛料粉,由以下重量份的原料制成:黑胡椒28~30、孜然22~24、花椒20~22、肉桂16~18、小茴香14~16、香菜籽10~12、紫苏10~12、莳萝草6~8,将所有原料混合后,粉碎至100~120目,得香辛料粉。
3.根据权利要求1所述风味烧烤酱,其特征在于,所述的金银花提取物,将金银花洗净,粉碎,加入金银花重量60~70倍量的体积分数为62~64%的酒精溶液,常温下,于32~34kHz超声20~30min,过滤,向滤渣中加入滤渣重量130~150倍量的水,煎煮至体积为原来的1/60,过滤,合并所有滤液,浓缩至无水分,得金银花提取物。
4.根据权利要求1所述风味烧烤酱,其特征在于,所述的红茶汁,将红茶洗净后,向红茶中加入红茶重量900~1000倍量的水,加热煮沸后,煎煮至体积为原来的1/3,过滤除渣,得红茶汁。
5.一种权利要求1所述风味烧烤酱的制备方法,其特征在于,包括以下步骤:
(1)将黄豆洗净,于121℃蒸制15~20min,自然冷却至40~50℃,接入纳豆菌,于35~37℃恒温发酵36~48h,得发酵纳豆;
(2)将干辣椒粉碎至40~60目,加入酱油,搅拌均匀,得辣椒酱油粉;
(3)将西红柿去皮,加入发酵纳豆中,打浆,得西红柿纳豆浆;
(4)将植物油加热至90~100℃,加入辣椒酱油粉和红糖,翻炒8~10min,加入西红柿纳豆浆和食盐,搅拌加热至沸腾,加入红茶汁和香辛料粉,翻炒至含水量为40~45%,加入金银花提取物和糯米粉,快速搅拌均匀,继续加热至含水量为36~38%,得风味烧烤酱。
6.一种权利要求1~5任一项所述风味烧烤酱的使用方法,其特征在于,打开包装后,可用于烤前腌制、烤时涂抹、烤后蘸食,烤前腌制时间为15~30min。
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