CN110810797A - 一种炸葱油调味膏的制备方法 - Google Patents
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Abstract
本发明涉及一种炸葱油调味膏的制备方法，该方法采用分子包合制备新鲜葱浆微胶囊，即先将葱打浆并包埋成膏体颗粒物。然后将烧热的大豆油倒入颗粒膏状物中进行油炸处理。再加入无菌水、食盐和增稠剂制备成葱味膏体。能够使得调味膏葱油味更加自然和谐、留香更持久。
Description
技术领域
本发明属于食品科学技术领域，涉及一种调味膏制备方法；本发明方法利用微胶囊包埋技术与油炸技术相结合制备葱油味调味膏，能够使得调味膏葱油味更加自然和谐、留香更持久。
背景技术
现代社会随着人们物质和文化水平的逐步提升让更多的人对饮食文化也越来越重视，具有天然风味的葱油调味产品也深入千家万户的餐桌，葱油调味膏，鲜味完美，能真正体现相应品种的天然风味。葱油调味膏的品质稳定、使用范围广，经高温蒸煮或低温冷却后仍能保持原有的风味。使用方便，用量无限制，能与其他配料有很好的协同作用，形成各种复合风味。可有效提升鸡精、味精粉等各种调料的香气和真实感。
青葱是日常生活中重要的调味品，它不仅用作调味之品，而且能防治疫病，可谓佳蔬良药，香葱含有具刺激性气味的挥发油能祛除牛肉、羊肉菜肴等的异味，还能产生特殊的香气。在食品加工领域，通过热油炸制后，不仅能够去腥解腻，还能丰富菜肴的风味，增强食欲。食品公司在开发各类新产品的时候都希望添加熟葱香气来掩盖异味，提升香味，几乎所有的咸味口味产品中都可以用到炸葱香气。因此，对天然的葱香风味的香精的研究具有很重要的现实意义和市场价值。
传统的油状香精主要由调香师通过食用香料调配而成，香精化学感较强，因此本发明拟克服这一不足，提供一种炸葱油香气浓郁，葱香逼真持久的炸葱油调味膏的制备方法。
发明内容
本发明就是针对上述问题，提供了一种新型炸葱油调味膏的制备方法，采用分子包合制备新鲜葱浆微胶囊，即先将葱打浆并包埋成膏体颗粒物。然后将烧热的大豆油倒入颗粒膏状物中进行油炸处理。再加入无菌水、食盐和增稠剂制备成葱味膏体。能够使得调味膏葱油味更加自然和谐、留香更持久。
为实现本发明的上述目的，本发明采用如下的技术方案：
一种炸葱油调味膏的制备方法，该方法包括如下步骤：
(1)将新鲜的青葱去皮、洗净、分切3-5㎝葱段；
(2)破碎：将步骤(1)中切好的葱段放入绞肉机中，粉碎后成为葱泥状；
(3)将步骤(2)中的葱泥放入胶体磨中，调整胶体磨的间隙在0.1～5mm之间，(以能通过葱纤维为宜)，得到葱浆物；
(4)将葱浆物与β-环糊精混合均匀，采用高速分散剪切机转速在10000-30000rpm混合研磨，时间5-10min，进行吸附包埋，得包埋颗粒物；
(5)将植物油加热到170℃-200℃，然后将加热的油加入到上述步骤中的包埋颗粒物中，用电动搅拌混合搅拌均匀，转速200-3000rpm，时间5-10min，得到含油的油炸颗粒产品；
(6)将上述油炸颗粒产品继续添加无菌水，改性淀粉、增稠剂和食盐混合均匀，用高压均质机进行均质乳化，压力15MPa-40 MPa，均质1-2次，得到膏状产品并分装保存。
优选地，原料及其原料的重量份数为：青葱80-120份，β-环糊精50-100份，植物油100-300份，无菌水100-300份，食盐40-100份，改性淀粉10-20份，增稠剂1-10份。
优选地，所述植物油为大豆油、花生油或棕榈油中的一种。
优选地，所述改性淀粉为任意一款乳化淀粉。
优选地，所述增稠剂为黄原胶、瓜儿豆胶、卡拉胶中一种或者两者以上。
优选地，葱浆物与β环糊精吸附包埋时，以鲜葱的辛辣味降低变弱时为宜。
优选地，均质乳化时，添加无菌水量与增稠剂需要严格控制，以葱膏能流动为宜。
一般葱油微胶囊都是先将葱味产品油炸处理得到葱油成分，再进行微胶囊化。本发明的创新之处是必须先制备含新鲜葱浆成分的微胶囊产品，再进行油炸处理。这一顺序不能颠倒。目的是用包埋技术将葱浆中的气味成分锁住不流失，让烧热的油进入分子内部进行油炸处理，气味保留更完全。
本发明所使用的包埋壁材是β环状糊精，分子内部具有空腔结构，能够将葱味香气等小分子成分包合形成络合物。若是使用其他微胶囊壁材原料，不能达到预期。这是本发明能够实现的原因之一。
本发明所具有的有益效果：
本发明方法所制备的炸葱油调味膏具有包埋屏蔽效果，单独嗅闻葱油味较淡。在使用时经过热水煮开气味释放，葱油气味浓烈，烹调感强。可以应用于各种食品和餐饮配料中。
本发明使用天然原料为主体，利用包埋技术将青葱中的天然成分锁住，并利用家庭烹饪手段实现油炸处理，增强了天然产物气味不强的劣势，提高了烹调感，满足越来越多的消费者对天然产品的追求。
附图说明
图1为实施例1和对比例1采用不同壁材制备的炸葱油调味膏葱香味强度对比图；
图2为对比例2制备的传统炸葱油制备的膏与实施例1新型炸葱油膏的风味雷达图。
具体实施方式
以下通过实施例对本发明做进一步说明，但不限定本发明的保护范围。
实施例1：
一种炸葱油调味膏的制备方法，先制备含新鲜葱浆成分的微胶囊产品，再进行油炸处理。该方法包括如下步骤：
(1)将新鲜的青葱去皮、洗净、分切3㎝葱段，称取质量500g；
(2)破碎：将葱段放入绞肉机中，粉碎后成为葱泥状；
(3)将葱泥放入胶体磨中，调整胶体磨的间隙1mm，研磨粉碎得到葱浆物。
(4)取葱浆物400g和β环糊精400g混合均匀，采用高速分散剪切机转速在10000rpm混合研磨，时间8min，进行吸附包埋，得包埋颗粒物。
(5)将大豆油加热到180℃，然后将加热的800g油加入到上述步骤中的包埋颗粒物中，用电动搅拌混合搅拌均匀，转速在800rpm下搅拌6min，得到含油的油炸颗粒产品。
(6)将上述油炸颗粒产品加入无菌水800g、改性淀粉50g、黄原胶5g和食盐240g混合均匀，用高压均质机进行均质乳化，压力20MPa下均质2次得到膏状产品并分装保存。
对比例1：
选用其他壁材麦芽糊精、改性淀粉、多孔淀粉替代β-环糊精制备炸葱油调味膏。其他步骤同实施例1。
产品风味强度评价：
将四种壁材制备的产品分别用90℃左右的热水冲泡(产品添加量为3％)，组织10名经过培训的感官评价人员对产品进行评价分析，对葱香味强度打分。
取平均值后，绘制柱形图，如图1所示；
经过比较发现，麦芽糊精、改性淀粉和多孔淀粉等壁材对葱浆中的气味成分保留效果很差，所以经过油炸处理葱味强度明显低于β-环糊精。
这是因为包埋壁材β-环糊精分子内部具有空腔结构能够将葱味香气等小分子成分包合形成络合物，让烧热的油进入分子内部进行油炸处理，气味保留更完全。
对比例2：
先用传统工艺将葱浆进行油炸处理，再进行微胶囊化。具体步骤如下：
(1)400g青葱切成段备用，将800g大豆油倒入锅中烧热到180℃。然后将切好的葱段，放入锅中进行油炸处理，得到葱油产品。
(2)将400gβ-环糊精和800g无菌水混合均匀，再投入上述葱油产品，采用高速分散剪切机转速在10000rpm混合研磨，时间8min，进行吸附包埋，得包埋颗粒物。
(3)将上述包埋颗粒物中加入50g改性淀粉、5g黄原胶和240g食盐混合均匀，用高压均质机进行均质乳化，压力20MPa下均质2次得到膏状产品并分装保存。
用对比例2制备的传统炸葱油制备的膏与实施例1新型炸葱油膏对比，将两者产品分别用90℃左右的热水冲泡(产品添加量为3％)，组织10名经过培训的感官评价人员对产品进行评价分析，从葱香味、焦香、酸味、饱满度和烹调感进行强度打分。取平均值后，绘制风味雷达图，如图2所示。
通过图2可以看出，实施例1的新型炸葱油膏的葱香味、焦香、饱满度和烹调感明显优于对比例2制备的传统炸葱油制备的膏。具有显著的效果。
Claims (5)
1.一种炸葱油调味膏的制备方法，其特征在于：该方法包括如下步骤：
(1)将新鲜的青葱去皮、洗净、分切3-5㎝葱段；
(2)破碎：将步骤(1)中切好的葱段放入绞肉机中，粉碎后成为葱泥状；
(3)将步骤(2)中的葱泥放入胶体磨中，调整胶体磨的间隙在0.1～5mm之间，(以能通过葱纤维为宜)，得到葱浆物；
(4)将葱浆物与β-环糊精混合均匀，采用高速分散剪切机转速在10000-30000rpm混合研磨，时间5-10min，进行吸附包埋，得包埋颗粒物；
(5)将植物油加热到170℃-200℃，然后将加热的油加入到上述步骤中的包埋颗粒物中，用电动搅拌混合搅拌均匀，转速200-3000rpm，时间5-10min，得到含油的油炸颗粒产品；
(6)将所述油炸颗粒产品继续添加无菌水，改性淀粉、增稠剂和食盐混合均匀，用高压均质机进行均质乳化，压力15MPa-40MPa，均质1-2次，得到膏状产品并分装保存。
2.根据权利要求1所述的一种炸葱油调味膏的制备方法，其特征在于：原料及其原料的重量份数为：青葱80-120份，β-环糊精50-100份，植物油100-300份，无菌水100-300份，食盐40-100份，改性淀粉10-20份，增稠剂1-10份。
3.根据权利要求1或2所述的一种炸葱油调味膏的制备方法，其特征在于：所述植物油为大豆油、花生油或棕榈油中的一种。
4.根据权利要求1或2所述的一种炸葱油调味膏的制备方法，其特征在于：所述改性淀粉为任意一款乳化淀粉。
5.根据权利要求1或2所述的一种炸葱油调味膏的制备方法，其特征在于：所述增稠剂为黄原胶、瓜儿豆胶、卡拉胶中一种或者两者以上。
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