CN109480195A - 一种糍粑辣椒豆豉及其制备方法 - Google Patents
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Abstract
本发明涉及辣椒制作技术领域,具体涉及一种糍粑辣椒豆豉及其制备方法,包括以下重量份原料制成:食盐3‑4份、植物油38‑43份、黑豆38‑43份、辣椒17‑25份、生姜1‑2份、大蒜1‑2份、味精1‑3份、青菜5‑9份、海藻3‑7份、牵牛花3‑6份、黄瓜1‑4份、改性淀粉0.6‑1份,本发明的糍粑辣椒豆豉不含化学添加剂,绿色安全、保质期长、有嚼劲、风味独特。
Description
技术领域
本发明涉及辣椒制作技术领域,具体涉及一种糍粑辣椒豆豉及其制备方法。
背景技术
糍粑辣椒原是重庆、四川、贵州交界地区的民间地方特色辣椒制品;糍粑辣椒主要用于餐饮企业和大众的日常生活,还可用来制作油辣椒和家常菜肴。民间制作糍粑辣椒时需要把加工后的辣椒同大蒜、生姜放进石臼中,用木槌捶捣至辣椒碎烂,制成的辣椒茸有很强的粘性。
豆豉一般是以黑豆或黄豆为主要原料,利用毛霉、曲霉、细菌蛋白酶等微生物,分解大豆蛋白质,达到一定发酵程度时,通过加盐、加酒、干燥等方法,抑制酶活力,延缓发酵过程而制成;豆豉含有多种营养素,可改善胃肠道菌群,常吃豆豉可帮助消化、增强脑力、降低血压、减轻病痛、预防癌症和提高肝脏解毒功能。
豆豉辣椒酱可以烹饪美食、拌饭、拌面等多种吃法,是制作各种火锅、冷锅菜、干锅菜、凉拌菜、半汤菜、红汤菜、水煮菜、风味小吃等菜点的基本用材,但口味比较单一,并且由于市售辣椒常添加色素、防腐剂、抗氧化剂、化学添加剂以及高油的方法来延长保质期,达到防治油脂氧化、酸化的目的,其存在产品品质差、食用安全性不高、产品风味口感不好等缺陷。
发明内容
本发明为解决上述技术问题,提供了一种糍粑辣椒豆豉及其制备方法。
具体是通过以下技术方案来实现的:
一种糍粑辣椒豆豉,包括以下重量份原料制成:食盐3-4份、植物油38-43份、黑豆38-43份、辣椒17-25份、生姜1-2份、大蒜1-2份、味精1-3份、青菜5-9份、海藻3-7份、牵牛花3-6份、黄瓜1-4份、改性淀粉0.6-1份。
进一步地,所述糍粑辣椒豆豉,包括以下重量份原料制成:食盐3.5份、植物油40份、黑豆40份、辣椒20份、生姜1.5份、大蒜1.5份、味精2份、青菜7份、海藻5份、牵牛花4份、黄瓜2.5份、改性淀粉0.8份。
所述改性淀粉由如下重量份原料制成:豌豆淀粉25-30份、蛋清8-14份、糯米粉5-7份、牛油1-4份。
所述改性淀粉的制备方法为:将牛油加热搅拌至融化,加入豌豆淀粉、糯米粉加热搅拌至料温为48-53℃,然后保温搅拌20-30min后,置于温度为零下15-零下20℃条件下冻干3-4h,研磨至过80目,加入蛋清于温度为25-30℃条件下搅拌10-15min,然后再置于温度为零下15-零下20℃条件下冻干2-3h,研磨至过200目。
本发明还提供了前述糍粑辣椒豆豉的制备方法,包括如下步骤:
1)将牵牛花、海藻、黄瓜置于反应器中,加入牵牛花、海藻、黄瓜总质量(1.5-2.0)倍的水,高速搅拌至无明显固形物,置于温度为75-85℃条件下处理1-1.5h,然后加入黑豆浸泡2-2.5h;
2)向步骤1)所得物中加入步骤1)所得物质量0.1-0.2‰的复合霉曲剂发酵8-12h;
3)将食盐、味精置于容器中,并加入食盐、味精总质量(1-1.3)倍的杨梅酒搅拌均匀,然后加入青菜、生姜、大蒜密封条件下放置10-15天;
4)取植物油置于油锅中,加热至40-50℃,然后加入辣椒、步骤2)所得物炒制20-30min,然后降温至料温为35-38℃,加入步骤3)所得物,并不停搅拌至常温,经杀菌后加入改性淀粉混合均匀,包装,即得成品。
上述方法的步骤1)中,所述浸泡温度为35-43℃。
上述方法的步骤2)中,所述复合霉曲剂由米曲霉、纤溶酶、蛋白酶按1:(0.4-0.7):(0.8-1.3)的接种量比接种于培养基上,于温度为15-30℃条件下培养20-24h。
上述方法中,所述培养基含有0.16%的钙盐、0.12%的磷酸盐、0.13%的硫酸锰、21%葡萄糖,余量为水。
上述方法的步骤2)中,所述发酵温度为15-30℃。
上述方法的步骤3)中,所述杨梅酒是将新鲜杨梅酿制成10-15°的杨梅酒。
本发明的有益效果:
本发明的糍粑辣椒豆豉不含化学添加剂,绿色安全、保质期长、有嚼劲、风味独特。
本发明利用牵牛花、海藻、黄瓜的提取物浸泡黑豆,改善了黑豆的抗氧化性能,并且细胞壁、细胞膜的渗透作用,使得天然抗氧化成分进入黑豆中,并且利用加热过程中天然的粘结剂溶出,使得溶出的有效成分不会流失。
本发明利用含有酶的米曲霉进行发酵,改善了发酵效果,尤其改善了豆豉嚼劲以及气味,使得豆豉具有植物发酵味及弹性。
本发明对青菜、生姜、大蒜进行腌制,改善了糍粑辣椒豆豉的风味及营养成分,利用杨梅酒及多种物料进行腌制降低了腌制品中的亚硝酸盐含量。
本发明利用改性淀粉加强了物料的密实度,进而房子了空气中的氧气、水分的渗入,延长了保质期。
本发明通过控制糍粑辣椒豆豉制备过程中加料顺序以及炒制温度,使各种物料香味相互渗透、融合,改善了产品风味及营养价值。
为了验证本发明的技术效果,本申请人对糍粑辣椒豆豉进行了了以下实验:
1.口感考察
选择7-15岁16-24岁、25-35岁、36-45岁、46-55岁、56-70岁六个年龄层的人各20人,然后按年龄层均分为两组,试验组1品尝普通糍粑辣椒豆豉,试验组2品尝实施例1制得的糍粑辣椒豆豉,取平均值,结果如表1所示:
以每100克计算:热能1393千卡,蛋白质40.5g,脂肪14.8g,碳水化合物14.3g,钠3067mg,硒318mg;本发明中糍粑辣椒豆豉理化指标如下表2:
表2
项目 | 结果 |
亚硝酸盐(以NaNO<sub>2</sub>计)/(mg/100g) | ≤20.0 |
黄曲霉毒素(μg/kg) | ≤5.0 |
2.保质期考察
将实施例1-5及市售糍粑辣椒豆豉暴露在常温条件下啊,静置观察其变质的时间,结果如表3所示:
表3
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 市售 | |
保质时长(天) | 140 | 122 | 127 | 132 | 129 | 71 |
加速稳定性条件:将产品开罐,于温度为45℃,室内相对湿度为75%,进行保存3个月,进行质量检测考察,结果如表4所示:
表4
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明,但本发明并不局限于这些实施方式,任何在本实施例基本精神上的改进或代替,仍属于本发明权利要求所要求保护的范围。
实施例1
一种糍粑辣椒豆豉,包括以下原料制成:食盐3.5kg、植物油40kg、黑豆40kg、辣椒20kg、生姜1.5kg、大蒜1.5kg、味精2kg、青菜7kg、海藻5kg、牵牛花4kg、黄瓜2.5kg、改性淀粉0.8kg;
所述改性淀粉由如下原料制成:豌豆淀粉26kg、蛋清11kg、糯米粉6kg、牛油2kg;
所述改性淀粉的制备方法为:将牛油加热搅拌至融化,加入豌豆淀粉、糯米粉加热搅拌至料温为50℃,然后保温搅拌25min后,置于温度为-18℃条件下冻干3.5h,研磨至过80目,加入蛋清于温度为28℃条件下搅拌12min,然后再置于温度为-18℃条件下冻干2.5h,研磨至过200目。
本实施例提供了前述糍粑辣椒豆豉的制备方法,包括如下步骤:
1)将牵牛花、海藻、黄瓜置于反应器中,加入牵牛花、海藻、黄瓜总质量1.8倍的水,高速搅拌至无明显固形物,置于温度为80℃条件下处理1.2h,然后加入黑豆,于39℃下浸泡2.3h;
2)向步骤1)所得物中加入步骤1)所得物质量0.15‰的复合霉曲剂,于120℃条件下发酵10h;
3)将食盐、味精置于容器中,并加入食盐、味精总质量1.1倍的15°杨梅酒搅拌均匀,然后加入青菜、生姜、大蒜密封条件下放置14天;
4)取植物油置于油锅中,加热至45℃,然后加入辣椒、步骤2)所得物炒制25min,然后降温至料温为37℃,加入步骤3)所得物,并不停搅拌至常温,经杀菌后加入改性淀粉混合均匀,包装,即得成品;
上述方法的步骤2)中,所述复合霉曲剂由米曲霉、纤溶酶、蛋白酶按1:0.5:1的接种量比接种于培养基上,于温度为20℃条件下培养22h;所述培养基含有0.16%的钙盐、0.12%的磷酸盐、0.13%的硫酸锰、21%葡萄糖,余量为水。
实施例2
在实施例1的基础上糍粑辣椒豆豉区别在于:包括以下原料制成:食盐3kg、植物油38kg、黑豆38kg、辣椒17kg、生姜1kg、大蒜1kg、味精1kg、青菜5kg、海藻3kg、牵牛花3kg、黄瓜1kg、改性淀粉0.6kg;
实施例3
在实施例1的基础上糍粑辣椒豆豉区别在于:包括以下原料制成:食盐4kg、植物油43kg、黑豆43kg、辣椒25kg、生姜2kg、大蒜2kg、味精3kg、青菜9kg、海藻7kg、牵牛花6kg、黄瓜4kg、改性淀粉1kg;
实施例4
在实施例1的基础上糍粑辣椒豆豉区别在于:包括以下原料制成:食盐3kg、植物油38kg、黑豆43kg、辣椒22kg、生姜1kg、大蒜2kg、味精3kg、青菜5kg、海藻7kg、牵牛花3kg、黄瓜4kg、改性淀粉1kg;
实施例5
在实施例1的基础上糍粑辣椒豆豉区别在于:
所述改性淀粉由如下原料制成:豌豆淀粉25kg、蛋清14kg、糯米粉7kg、牛油1kg;
制备方法包括如下步骤:
1)将牵牛花、海藻、黄瓜置于反应器中,加入牵牛花、海藻、黄瓜总质量2.0倍的水,高速搅拌至无明显固形物,置于温度为75℃条件下处理1h,然后加入黑豆,于35℃下浸泡2h;
2)向步骤1)所得物中加入步骤1)所得物质量0.1‰的复合霉曲剂,于30℃条件下发酵8h;
3)将食盐、味精置于容器中,并加入食盐、味精总质量1.1倍的10°杨梅酒搅拌均匀,然后加入青菜、生姜、大蒜密封条件下放置10天;
4)取植物油置于油锅中,加热至50℃,然后加入辣椒、步骤2)所得物炒制30min,然后降温至料温为38℃,加入步骤3)所得物,并不停搅拌至常温,经杀菌后加入改性淀粉混合均匀,包装,即得成品;
上述方法的步骤2)中,所述复合霉曲剂由米曲霉、纤溶酶、蛋白酶按1:0.4:1.3的接种量比接种于培养基上,于温度为25℃条件下培养24h;所述培养基含有0.16%的钙盐、0.12%的磷酸盐、0.13%的硫酸锰、21%葡萄糖,余量为水。
Claims (10)
1.一种糍粑辣椒豆豉,其特征在于,包括以下重量份原料制成:食盐3-4份、植物油38-43份、黑豆38-43份、辣椒17-25份、生姜1-2份、大蒜1-2份、味精1-3份、青菜5-9份、海藻3-7份、牵牛花3-6份、黄瓜1-4份、改性淀粉0.6-1份。
2.如权利要求1所述的糍粑辣椒豆豉,其特征在于,所述糍粑辣椒豆豉,包括以下重量份原料制成:食盐3.5份、植物油40份、黑豆40份、辣椒20份、生姜1.5份、大蒜1.5份、味精2份、青菜7份、海藻5份、牵牛花4份、黄瓜2.5份、改性淀粉0.8份。
3.如权利要求1或2所述的糍粑辣椒豆豉,其特征在于,所述改性淀粉由如下重量份原料制成:豌豆淀粉25-30份、蛋清8-14份、糯米粉5-7份、牛油1-4份。
4.如权利要求3所述的糍粑辣椒豆豉,其特征在于,所述改性淀粉的制备方法为:将牛油加热搅拌至融化,加入豌豆淀粉、糯米粉加热搅拌至料温为48-53℃,然后保温搅拌20-30min后,置于温度为零下15-零下20℃条件下冻干3-4h,研磨至过80目,加入蛋清于温度为25-30℃条件下搅拌10-15min,然后再置于温度为零下15-零下20℃条件下冻干2-3h,研磨至过200目。
5.如权利要求1或2所述的糍粑辣椒豆豉的制备方法,其特征在于,包括如下步骤:
1)将牵牛花、海藻、黄瓜置于反应器中,加入牵牛花、海藻、黄瓜总质量(1.5-2.0)倍的水,高速搅拌至无明显固形物,置于温度为75-85℃条件下处理1-1.5h,然后加入黑豆浸泡2-2.5h;
2)向步骤1)所得物中加入步骤1)所得物质量0.1-0.2‰的复合霉曲剂发酵8-12h;
3)将食盐、味精置于容器中,并加入食盐、味精总质量(1-1.3)倍的杨梅酒搅拌均匀,然后加入青菜、生姜、大蒜密封条件下放置10-15天;
4)取植物油置于油锅中,加热至40-50℃,然后加入辣椒、步骤2)所得物炒制20-30min,然后降温至料温为35-38℃,加入步骤3)所得物,并不停搅拌至常温,经杀菌后加入改性淀粉混合均匀,包装,即得成品。
6.如权利要求5所述的糍粑辣椒豆豉的制备方法,其特征在于,所述步骤1)中浸泡温度为35-43℃。
7.如权利要求5所述的糍粑辣椒豆豉的制备方法,其特征在于,所述步骤2)中复合霉曲剂由米曲霉、纤溶酶、蛋白酶按1:(0.4-0.7):(0.8-1.3)的接种量比接种于培养基上,于温度为15-30℃条件下培养20-24h。
8.如权利要求7所述的糍粑辣椒豆豉的制备方法,其特征在于,所述培养基含有0.16%的钙盐、0.12%的磷酸盐、0.13%的硫酸锰、21%葡萄糖,余量为水。
9.如权利要求5所述的糍粑辣椒豆豉的制备方法,其特征在于,所述步骤2)中发酵温度为15-30℃。
10.如权利要求5所述的糍粑辣椒豆豉的制备方法,其特征在于,所述步骤3)中杨梅酒是将新鲜杨梅酿制成10-15°的杨梅酒。
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