CN110558538A - 一种小杂粮酱及其加工方法 - Google Patents
一种小杂粮酱及其加工方法 Download PDFInfo
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- CN110558538A CN110558538A CN201910719130.3A CN201910719130A CN110558538A CN 110558538 A CN110558538 A CN 110558538A CN 201910719130 A CN201910719130 A CN 201910719130A CN 110558538 A CN110558538 A CN 110558538A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及食品领域,具体公开了一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成:主料:按照重量分数主要由薏米30‑50份、薏苡仁20‑40份、饭豆20‑30份、豇豆10‑20份、小豆10‑20份、亚麻籽全颗粉30‑50份;辅料:复合抗氧化剂、杏仁4‑6份、花生4‑6份、脱脂奶粉1‑2份、炼乳1‑2份、还原糖1‑2份、糖浆4‑5份、氨基酸、干黄酱3‑4份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%‑0.3%,氨基酸为脱脂奶粉和糖浆总量的3%‑4%。通过上述搭配的小杂粮酱,营养健康合理,健脾胃肾,益气养颜。
Description
技术领域
本发明涉及食品领域,更具体的说,涉及一种小杂粮酱及其加工方法。
背景技术
民以食为天,粮食是人们生活不可缺少的能量来源。小杂粮泛指生育期短、种植面积少、种植地区和种植方法特殊,有特种用途的多种粮豆,其特点是小、少、特、杂。一般说来包括的作物有:高粱、谷子、荞麦(甜荞、苦荞)、燕麦(莜麦即裸燕麦)、大麦、黍子(糜子)、薏仁、籽粒苋以及菜豆(芸豆)、绿豆、小豆(红小豆、赤豆)、蚕豆、豌豆、豇豆、小扁豆(后豆)、黑豆等。可以说除水稻、小麦、玉米、大豆和薯类五大作物外的粮豆作物均属小杂粮。小杂粮种类很多,我国栽培面积较大的有荞麦、糜子、谷子、高粱、燕麦、青稞、绿豆、小豆、豌豆、蚕豆、豇豆、芸豆和小扁豆等,在世界6大洲、30余个国家有种植。由于中国地处温带和亚热带地域,又是作物起源中心之一,不但种类多,而且占有份额大。在20多种小杂粮中,荞麦、糜子面积和产量都占世界第二位,蚕豆占生产量的二分之一,绿豆、小豆占生产量的三分之一,燕麦、豇豆、小扁豆是主产国,故我国有“小杂粮王国”之称。
豆瓣酱和辣子酱是我国较早的豆类加工传统食品,长期以来为我国人民生活带来了很大方便。但是其原料配方单一,功能成份局限。为了填补这方面的不足,在申请号为CN201410422724.5,名称为一种苦荞五谷酱的中国专利中揭示了一种配方,其采用:苦荞麸,荞麦米,燕麦片,青稞米,高粱米,黄豆,蚕豆,鹰嘴豆份,小扁豆,糜米为主料;以花生,杏仁,百合干,干黄酱,红辣椒为辅料。并且通过胡麻油为翻炒上述小杂粮,配成苦芥五谷酱。采用胡麻油制酱不但方便了人体对亚麻油的摄入量,又改善了杂粮杂豆食品的口感。
然而,为了适应现代化人们追求健康饮食,均衡摄入的理念,继续研发口感良好,风味独特的小杂粮酱依然具有非常大的市场需求量。
发明内容
本发明的第一目的是提供一种营养均衡合理,口感风味独特,有益身心健康的小杂粮酱。
为了解决上述技术问题,本发明通过下述技术方案得以解决:
一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成:
主料:按照重量分数主要由薏米30-50份、薏苡仁20-40份、饭豆20-30份、豇豆10-20份、小豆10-20份、亚麻籽全颗粉30-50份;
辅料:复合抗氧化剂、杏仁4-6份、花生4-6份、脱脂奶粉1-2份、炼乳1-2份、还原糖1-2份、糖浆4-5份、氨基酸、干黄酱3-4份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%-0.3%,氨基酸为脱脂奶粉和糖浆总量的3%-4%。
通过上述方案,主料中的成分搭配合理,薏米健脾,薏苡仁健脾渗湿、利水排脓,饭豆、豇豆含丰富的钙、磷、铁和维生素,可键脾补肾、调理脾胃虚弱,小豆含有丰富的钾、钙、镁、铁、锌、铜和维生素,可补中益气、温肾壮阳,并且可用于防治胆病、糖尿病、失眠等症,亚麻籽全颗粉则保留了绝大多数的营养,不含胆固醇,富含纤维和Ω3脂肪酸,Ω3脂肪酸含有有助于预防心脏病和其他慢性病的营养成分。辅料中的符合抗氧化剂,可以用于延长小杂粮酱的储藏货架期,脱脂奶粉、炼乳、还原糖、糖浆、氨基酸则可以用于配置香料,使得小杂粮酱更具香味,提高食欲,杏仁和花生搭配使用,调制入主料,可用于增加整体酱料的风味。
作为优选,复合抗氧化剂由竹叶抗氧化物、茶多酚、维生素E组成,含量分别为亚麻籽全颗粉的0.01%-0.1%、0.01%-0.1%、0.01%-0.1%。增添茶多酚、竹叶抗氧化物、维生素E为复合抗氧化剂,通过阻断自由基链式反应的方法延缓产品中不饱和脂肪酸的氧化哈败,保证产品质量及风味口感。利用复合抗氧化剂以延长亚麻糊食品的货架期,同时抗氧化剂本身的营养可以强化产品的营养价值。
作为优选,氨基酸由甘氨酸,谷氨酸,天冬氨酸,L-丙氨酸按照1:1:1:2的比例组成。
作为优选,还原糖由90%葡萄糖、1%的阿拉伯糖以及9%的水组成。
作为优选,糖浆由1%阿拉伯糖、90%葡萄糖浆以及9%的水混合组成。
本发明的第二目的是提供一种用于制备上述小杂粮酱的加工方法。
为了达到上述目的,本发明通过下述技术方案得以实现:
一种加工上述技术方案中的小杂粮酱的方法,包括如下步骤:
S1、炒薏米,将薏米放入锅中翻炒至表面呈黄色鼓起时取出;薏米炒熟之后,更具健脾效果;
S2、将炒熟之后的薏米,与薏苡仁、饭豆、豇豆、小豆混合得到混合物a,分别浸润后蒸熟,自然冷却后备用;混合物熟化变软,时候后面的制酱过程;
S3、制备杏仁花生酱,将杏仁和花生去皮,放入磨浆机中倒入一定量的水,磨成100目浆液,将浆液加入到高温震动盘中,保持温度在105-120℃,震动60-90秒,然后倒入冷却盘中,冷却至自然室温后备用;将杏仁在高温中保持,能够快速去毒,且通过震动之后,能够将花生和杏仁混合均匀,制得杏仁花生酱;
S4、制备亚麻籽全颗粉,将亚麻籽用自动翻炒机进行翻炒,保持温度在110-130℃,翻炒30-40分钟,然后冷却至室温带皮研磨粉碎,过100目筛后得到亚麻籽全颗粉;亚麻籽全颗粉须经过自动炒籽机110-130℃、30-40分钟的合理烘炒,有效去除亚麻籽中的有毒性物质-生氰糖苷,本发明采用加热方法脱毒,去除率可达90%以上;
S5、复合抗氧化剂的添加,将复合抗氧化剂加入到步骤S4中的亚麻籽全颗粉中,混合均匀之后备用;亚麻籽中不饱和脂肪酸的含量很高,这就导致了亚麻粉极易氧化的特点,有非常强的还原性,高温、空气中的氧气、紫外线以及一些重金属离子都可以将其氧化,将复合抗氧化剂加入到亚麻籽全颗粉中,能够提高亚麻籽全颗粉的抗氧化能力,并且进一步去除有亚麻籽全颗粉中毒性的物质,去除率高达97%以上,并且能够在后期制酱过程中同时使得复合抗氧化剂发挥作用,延长小杂粮酱的存放货架期;
S6、香料a制备,先将脱脂奶粉用50-60℃的温水溶解,1份脱脂奶粉加2.5份水,搅拌至没有颗粒,静置20-30分钟,再将1份炼乳和1份还原糖打入调配罐,待静置结束将水合好的奶粉也打入调配罐中开启加热搅拌,反应完毕之后得到香料a;
S7、香料b制备,1份脱脂奶粉和4份糖浆进行混合,向其中添加氨基酸,添加量为脱脂奶粉和糖浆总量的3%-4%,反应之后得到香料b;将香料a和香料b分开制备,这样可以有效的减少一起反应的复杂性,更主要的是能够提供稳定的风味及色泽;
S8、制预备酱,将胡麻油加入热锅中,加入量为主、辅料总和的16%-28%,烧至油面无气泡时,然后迅速加入干黄酱继续翻炒,同时加入适量的花椒和食盐,炒到水蒸汽明显减少时,再加入步骤S2中的混合物a,中温炒至没有水蒸汽时开始冷却得到预备酱;
S9、制成品酱,在S8中的预备酱中加入步骤S3制得的杏仁花生酱、步骤S5中加入了复合抗氧化剂的亚麻籽全颗粉、步骤S6中的香料a和步骤S7中的香料b,搅拌均匀之后,在无菌环境下灌装。
作为优选,步骤S1中的薏米在翻炒过程中加入了麦麸,锅热后先撒入麦麸,用量为薏米的十分之一,加热到冒烟时,加入净薏米,炒至表面呈黄色鼓起时取出,筛去麦麸后冷却至室温。麸炒的比单纯炒薏米健脾作用更突出,中医认为,具有补脾作用的药物,经过麸炒可增强疗效,缓和某些作用猛烈的药物药性。
作为优选,步骤S2还包括步骤S21,制备枇杷水,取5-6份新鲜的枇杷叶和1份黄冰糖,先将枇杷叶放入煮锅中,用大火烧煮开以后放入黄冰糖,之后转文火再煮20分钟之后冷却得到枇杷水,之后将3-4份枇杷水倒入S2中的混合物a中,由混合物a充分吸收。枇杷水具有良好的止咳润肺效果,并且通过黄冰糖之后,止咳润肺效果将更加突出,将熬煮之后的枇杷水由混合物a充分吸收,当在翻炒混合物a时,水汽被蒸发,最终发挥止咳润肺的物质将被保留在最终制得的小杂粮酱中。
本发明由于采用了以上技术方案,具有显著的技术效果:
1、各类小杂粮的搭配,营养健康合理,健脾胃肾,益气养颜;
2、将香料a和香料b分开之后,降低了美拉德反应的复杂度,提高了制备效率;
3、亚麻籽全颗粉采用带皮研磨的方式,保留的绝大多数的营养,并且高温烘炒的方式能够去除亚麻籽内部含有的绝大部分生氰糖苷,最后配上复合抗氧化剂,进一步去除有毒物质,并且防止研磨之后的亚麻籽全颗粉被氧化还原;
4、在混合物a中添加了枇杷水,能够使得在后期制酱翻炒过程中,去除水汽保留止咳润肺的物质,进一步提高小杂粮酱的实用效果。
具体实施方式
实施例1
一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成:主料:按照重量分数主要由薏米30份、薏苡仁20份、饭豆20份、豇豆10份、小豆10份、亚麻籽全颗粉30份;辅料:复合抗氧化剂、杏仁4份、花生4份、脱脂奶粉1份、炼乳1份、还原糖1份、糖浆4份、氨基酸、干黄酱3份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%,氨基酸为脱脂奶粉和糖浆总量的3%。复合抗氧化剂由竹叶抗氧化物、茶多酚、维生素E组成,含量均为亚麻籽全颗粉的0.01%。氨基酸由甘氨酸,谷氨酸,天冬氨酸,L-丙氨酸按照1:1:1:2的比例组成。还原糖由90%葡萄糖、1%的阿拉伯糖以及9%的水组成。糖浆由1%阿拉伯糖、90%葡萄糖浆以及9%的水混合组成。
对上述小杂粮酱的加工方法按照如下步骤进行,
S1、炒薏米,将薏米放入锅中翻炒至表面呈黄色鼓起时取出;
S2、将炒熟之后的薏米,与薏苡仁、饭豆、豇豆、小豆混合得到混合物a,分别浸润后蒸熟,自然冷却后备用;
S3、制备杏仁花生酱,将杏仁和花生去皮,放入磨浆机中倒入一定量的水,磨成100目浆液,将浆液加入到高温震动盘中,保持温度在105-120℃,震动60-90秒,然后倒入冷却盘中,冷却至自然室温后备用;
S4、制备亚麻籽全颗粉,将亚麻籽用自动翻炒机进行翻炒,保持温度在110-130℃,翻炒30-40分钟,然后冷却至室温带皮研磨粉碎,过100目筛后得到亚麻籽全颗粉;
S5、复合抗氧化剂的添加,将复合抗氧化剂加入到步骤S4中的亚麻籽全颗粉中,混合均匀之后备用;
S6、香料a制备,先将脱脂奶粉用50-60℃的温水溶解,1份脱脂奶粉加2.5份水,搅拌至没有颗粒,静置20-30分钟,再将1份炼乳和1份还原糖打入调配罐,待静置结束将水合好的奶粉也打入调配罐中开启加热搅拌,反应完毕之后得到香料a;
S7、香料b制备,1份脱脂奶粉和4份糖浆进行混合,向其中添加氨基酸,添加量为脱脂奶粉和糖浆总量的3%-4%,反应之后得到香料b;
S8、制预备酱,将胡麻油加入热锅中,加入量为主、辅料总和的16%-28%,烧至油面无气泡时,然后迅速加入干黄酱继续翻炒,同时加入适量的花椒和食盐,炒到水蒸汽明显减少时,再加入步骤S2中的混合物a,中温炒至没有水蒸汽时开始冷却得到预备酱;
S9、制成品酱,在S8中的预备酱中加入步骤S3制得的杏仁花生酱、步骤S5中加入了复合抗氧化剂的亚麻籽全颗粉、步骤S6中的香料a和步骤S7中的香料b,搅拌均匀之后,在无菌环境下灌装。
实施例2
一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成:主料:按照重量分数主要由薏米30份、薏苡仁20份、饭豆20份、豇豆10份、小豆10份、亚麻籽全颗粉30份;辅料:复合抗氧化剂、杏仁4份、花生4份、脱脂奶粉1份、炼乳1份、还原糖1份、糖浆4份、氨基酸、干黄酱3份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%,氨基酸为脱脂奶粉和糖浆总量的3%。复合抗氧化剂由竹叶抗氧化物、茶多酚、维生素E组成,含量均为亚麻籽全颗粉的0.01%。氨基酸由甘氨酸,谷氨酸,天冬氨酸,L-丙氨酸按照1:1:1:2的比例组成。还原糖由90%葡萄糖、1%的阿拉伯糖以及9%的水组成。糖浆由1%阿拉伯糖、90%葡萄糖浆以及9%的水混合组成。
对上述小杂粮酱的加工方法按照如下步骤进行,
S1、炒薏米,锅热后先撒入麦麸,用量为薏米的十分之一,加热到冒烟时,加入净薏米,炒至表面呈黄色鼓起时取出,筛去麦麸后冷却至室温;
S2、将炒熟之后的薏米,与薏苡仁、饭豆、豇豆、小豆混合得到混合物a,分别浸润后蒸熟,自然冷却后备用;
S3、制备杏仁花生酱,将杏仁和花生去皮,放入磨浆机中倒入一定量的水,磨成100目浆液,将浆液加入到高温震动盘中,保持温度在105-120℃,震动60-90秒,然后倒入冷却盘中,冷却至自然室温后备用;
S4、制备亚麻籽全颗粉,将亚麻籽用自动翻炒机进行翻炒,保持温度在110-130℃,翻炒30-40分钟,然后冷却至室温带皮研磨粉碎,过100目筛后得到亚麻籽全颗粉;
S5、复合抗氧化剂的添加,将复合抗氧化剂加入到步骤S4中的亚麻籽全颗粉中,混合均匀之后备用;
S6、香料a制备,先将脱脂奶粉用50-60℃的温水溶解,1份脱脂奶粉加2.5份水,搅拌至没有颗粒,静置20-30分钟,再将1份炼乳和1份还原糖打入调配罐,待静置结束将水合好的奶粉也打入调配罐中开启加热搅拌,反应完毕之后得到香料a;
S7、香料b制备,1份脱脂奶粉和4份糖浆进行混合,向其中添加氨基酸,添加量为脱脂奶粉和糖浆总量的3%-4%,反应之后得到香料b;
S8、制预备酱,将胡麻油加入热锅中,加入量为主、辅料总和的16%-28%,烧至油面无气泡时,然后迅速加入干黄酱继续翻炒,同时加入适量的花椒和食盐,炒到水蒸汽明显减少时,再加入步骤S2中的混合物a,中温炒至没有水蒸汽时开始冷却得到预备酱;
S9、制成品酱,在S8中的预备酱中加入步骤S3制得的杏仁花生酱、步骤S5中加入了复合抗氧化剂的亚麻籽全颗粉、步骤S6中的香料a和步骤S7中的香料b,搅拌均匀之后,在无菌环境下灌装。
与实施例1相比,制得的小杂粮酱的健脾效果更佳。
实施例3
一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成:主料:按照重量分数主要由薏米30份、薏苡仁20份、饭豆20份、豇豆10份、小豆10份、亚麻籽全颗粉30份;辅料:复合抗氧化剂、杏仁4份、花生4份、脱脂奶粉1份、炼乳1份、还原糖1份、糖浆4份、氨基酸、干黄酱3份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%,氨基酸为脱脂奶粉和糖浆总量的3%。复合抗氧化剂由竹叶抗氧化物、茶多酚、维生素E组成,含量均为亚麻籽全颗粉的0.01%。氨基酸由甘氨酸,谷氨酸,天冬氨酸,L-丙氨酸按照1:1:1:2的比例组成。还原糖由90%葡萄糖、1%的阿拉伯糖以及9%的水组成。糖浆由1%阿拉伯糖、90%葡萄糖浆以及9%的水混合组成。
对上述小杂粮酱的加工方法按照如下步骤进行,
S1、炒薏米,锅热后先撒入麦麸,用量为薏米的十分之一,加热到冒烟时,加入净薏米,炒至表面呈黄色鼓起时取出,筛去麦麸后冷却至室温;
S2、将炒熟之后的薏米,与薏苡仁、饭豆、豇豆、小豆混合得到混合物a,分别浸润后蒸熟,自然冷却后备用;
S21、制备枇杷水,取5-6份新鲜的枇杷叶和1份黄冰糖,先将枇杷叶放入煮锅中,用大火烧煮开以后放入黄冰糖,之后转文火再煮20分钟之后冷却得到枇杷水,之后将3-4份枇杷水倒入S2中的混合物a中,由混合物a充分吸收;
S3、制备杏仁花生酱,将杏仁和花生去皮,放入磨浆机中倒入一定量的水,磨成100目浆液,将浆液加入到高温震动盘中,保持温度在105-120℃,震动60-90秒,然后倒入冷却盘中,冷却至自然室温后备用;
S4、制备亚麻籽全颗粉,将亚麻籽用自动翻炒机进行翻炒,保持温度在110-130℃,翻炒30-40分钟,然后冷却至室温带皮研磨粉碎,过100目筛后得到亚麻籽全颗粉;
S5、复合抗氧化剂的添加,将复合抗氧化剂加入到步骤S4中的亚麻籽全颗粉中,混合均匀之后备用;
S6、香料a制备,先将脱脂奶粉用50-60℃的温水溶解,1份脱脂奶粉加2.5份水,搅拌至没有颗粒,静置20-30分钟,再将1份炼乳和1份还原糖打入调配罐,待静置结束将水合好的奶粉也打入调配罐中开启加热搅拌,反应完毕之后得到香料a;
S7、香料b制备,1份脱脂奶粉和4份糖浆进行混合,向其中添加氨基酸,添加量为脱脂奶粉和糖浆总量的3%-4%,反应之后得到香料b;
S8、制预备酱,将胡麻油加入热锅中,加入量为主、辅料总和的16%-28%,烧至油面无气泡时,然后迅速加入干黄酱继续翻炒,同时加入适量的花椒和食盐,炒到水蒸汽明显减少时,再加入步骤S21中的混合物a,中温炒至没有水蒸汽时开始冷却得到预备酱;
S9、制成品酱,在S8中的预备酱中加入步骤S3制得的杏仁花生酱、步骤S5中加入了复合抗氧化剂的亚麻籽全颗粉、步骤S6中的香料a和步骤S7中的香料b,搅拌均匀之后,在无菌环境下灌装。
与实施例2相比,制得的小杂粮酱具备了一定的润肺止咳效果,常吃更佳有益身体健康。
实施例4
一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成:主料:按照重量分数主要由薏米50份、薏苡仁40份、饭豆30份、豇豆20份、小豆20份、亚麻籽全颗粉50份;辅料:复合抗氧化剂、杏仁6份、花生6份、脱脂奶粉2份、炼乳2份、还原糖2份、糖浆5份、氨基酸、干黄酱4份,其中复合抗氧化剂为亚麻籽全颗粉的0.3%,氨基酸为脱脂奶粉和糖浆总量的3%。复合抗氧化剂由竹叶抗氧化物、茶多酚、维生素E组成,含量均为亚麻籽全颗粉的0.1%。氨基酸由甘氨酸,谷氨酸,天冬氨酸,L-丙氨酸按照1:1:1:2的比例组成。还原糖由90%葡萄糖、1%的阿拉伯糖以及9%的水组成。糖浆由1%阿拉伯糖、90%葡萄糖浆以及9%的水混合组成。
对上述小杂粮酱的加工方法按照如下步骤进行,
S1、炒薏米,将薏米放入锅中翻炒至表面呈黄色鼓起时取出;
S2、将炒熟之后的薏米,与薏苡仁、饭豆、豇豆、小豆混合得到混合物a,分别浸润后蒸熟,自然冷却后备用;
S3、制备杏仁花生酱,将杏仁和花生去皮,放入磨浆机中倒入一定量的水,磨成100目浆液,将浆液加入到高温震动盘中,保持温度在105-120℃,震动60-90秒,然后倒入冷却盘中,冷却至自然室温后备用;
S4、制备亚麻籽全颗粉,将亚麻籽用自动翻炒机进行翻炒,保持温度在110-130℃,翻炒30-40分钟,然后冷却至室温带皮研磨粉碎,过100目筛后得到亚麻籽全颗粉;
S5、复合抗氧化剂的添加,将复合抗氧化剂加入到步骤S4中的亚麻籽全颗粉中,混合均匀之后备用;
S6、香料a制备,先将脱脂奶粉用50-60℃的温水溶解,1份脱脂奶粉加2.5份水,搅拌至没有颗粒,静置20-30分钟,再将1份炼乳和1份还原糖打入调配罐,待静置结束将水合好的奶粉也打入调配罐中开启加热搅拌,反应完毕之后得到香料a;
S7、香料b制备,1份脱脂奶粉和4份糖浆进行混合,向其中添加氨基酸,添加量为脱脂奶粉和糖浆总量的3%-4%,反应之后得到香料b;
S8、制预备酱,将胡麻油加入热锅中,加入量为主、辅料总和的16%-28%,烧至油面无气泡时,然后迅速加入干黄酱继续翻炒,同时加入适量的花椒和食盐,炒到水蒸汽明显减少时,再加入步骤S2中的混合物a,中温炒至没有水蒸汽时开始冷却得到预备酱;
S9、制成品酱,在S8中的预备酱中加入步骤S3制得的杏仁花生酱、步骤S5中加入了复合抗氧化剂的亚麻籽全颗粉、步骤S6中的香料a和步骤S7中的香料b,搅拌均匀之后,在无菌环境下灌装。
与实施例1相比,制得的小杂粮酱的保质期增加了4-5个月,且相应的香味和口味变得更加淡。
Claims (8)
1.一种小杂粮酱,包括主料和辅料,其特征在于,所述主料和辅料按重量份由以下物质组成:
主料:按照重量分数主要由薏米30-50份、薏苡仁20-40份、饭豆20-30份、豇豆10-20份、小豆10-20份、亚麻籽全颗粉30-50份;
辅料:复合抗氧化剂、杏仁4-6份、花生4-6份、脱脂奶粉1-2份、炼乳1-2份、还原糖1-2份、糖浆4-5份、氨基酸、干黄酱3-4份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%-0.3%,氨基酸为脱脂奶粉和糖浆总量的3%-4%。
2.根据权利要求1所述的小杂粮酱,其特征在于,复合抗氧化剂由竹叶抗氧化物、茶多酚、维生素E组成,含量分别为亚麻籽全颗粉的0.01%-0.1%、0.01%-0.1%、0.01%-0.1%。
3.根据权利要求1所述的小杂粮酱,其特征在于,氨基酸由甘氨酸,谷氨酸,天冬氨酸,L-丙氨酸按照1:1:1:2的比例组成。
4.根据权利要求1所述的小杂粮酱,其特征在于,还原糖由90%葡萄糖、1%的阿拉伯糖以及9%的水组成。
5.根据权利要求1所述的小杂粮酱,其特征在于,糖浆由1%阿拉伯糖、90%葡萄糖浆以及9%的水混合组成。
6.一种加工如权利要求1-5任一项所述的小杂粮酱的方法,其特征在于,包括如下步骤:
S1、炒薏米,将薏米放入锅中翻炒至表面呈黄色鼓起时取出;
S2、将炒熟之后的薏米,与薏苡仁、饭豆、豇豆、小豆混合得到混合物a,分别浸润后蒸熟,自然冷却后备用;
S3、制备杏仁花生酱,将杏仁和花生去皮,放入磨浆机中倒入一定量的水,磨成100目浆液,将浆液加入到高温震动盘中,保持温度在105-120℃,震动60-90秒,然后倒入冷却盘中,冷却至自然室温后备用;
S4、制备亚麻籽全颗粉,将亚麻籽用自动翻炒机进行翻炒,保持温度在110-130℃,翻炒30-40分钟,然后冷却至室温带皮研磨粉碎,过100目筛后得到亚麻籽全颗粉;
S5、复合抗氧化剂的添加,将复合抗氧化剂加入到步骤S4中的亚麻籽全颗粉中,混合均匀之后备用;
S6、香料a制备,先将脱脂奶粉用50-60℃的温水溶解,1份脱脂奶粉加2.5份水,搅拌至没有颗粒,静置20-30分钟,再将1份炼乳和1份还原糖打入调配罐,待静置结束将水合好的奶粉也打入调配罐中开启加热搅拌,反应完毕之后得到香料a;
S7、香料b制备,1份脱脂奶粉和4份糖浆进行混合,向其中添加氨基酸,添加量为脱脂奶粉和糖浆总量的3%-4%,反应之后得到香料b;
S8、制预备酱,将胡麻油加入热锅中,加入量为主、辅料总和的16%-28%,烧至油面无气泡时,然后迅速加入干黄酱继续翻炒,同时加入适量的花椒和食盐,炒到水蒸汽明显减少时,再加入步骤S2中的混合物a,中温炒至没有水蒸汽时开始冷却得到预备酱;
S9、制成品酱,在S8中的预备酱中加入步骤S3制得的杏仁花生酱、步骤S5中加入了复合抗氧化剂的亚麻籽全颗粉、步骤S6中的香料a和步骤S7中的香料b,搅拌均匀之后,在无菌环境下灌装。
7.根据权利要6所述的加工方法,其特征在于,步骤S1中的薏米在翻炒过程中加入了麦麸,锅热后先撒入麦麸,用量为薏米的十分之一,加热到冒烟时,加入净薏米,炒至表面呈黄色鼓起时取出,筛去麦麸后冷却至室温。
8.根据权利要6所述的加工方法,其特征在于,步骤S2还包括步骤S21,制备枇杷水,取5-6份新鲜的枇杷叶和1份黄冰糖,先将枇杷叶放入煮锅中,用大火烧煮开以后放入黄冰糖,之后转文火再煮20分钟之后冷却得到枇杷水,之后将3-4份枇杷水倒入S2中的混合物a中,由混合物a充分吸收。
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