CN110973561A - 一种速溶的多维生素辣素调味料及其制备方法 - Google Patents
一种速溶的多维生素辣素调味料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明属于食品加工技术领域，涉及一种速溶的多维生素辣素调味料及其制备方法。该调味料，包括辣椒粉400～600份、糊精300～500份、味精250～350份、食用盐150～250份、植脂末40～60份、茴香150～250份、白寇40～60份、桂皮30～50份、花椒80～150份、甘草80～120份、姜片180～220份、肉蔻40～60份、白胡椒40～60份、砂仁15～25份、八角40～60份、橙皮25～35份、冻干枸杞叶10～15份、冻干水果10～15份、酵母抽提物5～10份和维生素。该调味料，无渣、速溶性好、使用方便、营养丰富，不添加防腐剂、不含人工色素、健康无污染，具有良好的市场前景。
Description
技术领域
本发明属于食品加工技术领域，涉及一种速溶的多维生素辣素调味料及其制备方法。
背景技术
调味料是人们日常料理食物时所不可或缺的部分，而调味料的口味很大程度上决定了菜肴的色香味。辣，是最为常见的口味，各种寡淡的食材在经过辣质调味料的腌制烹饪之后，都会展现出更加多样的滋味。现有的辣味调料，常以各种辣椒或带有辣味的调料为单一原料，使得其口味中只有单一的辣味，无法形成丰富饱满的后味，且缺少营养成分；同时，对于迅速发展的当今社会而言，使用方便且健康无添加的调味料更受欢迎；因而，研究一种能够满足当下市场需求的复合辣味调料是十分有必要的。
发明内容
本发明的目的在于提供一种速溶的多维生素辣素调味料，富含丰富的辣味以及营养，健康无添加、口感独特。
本发明的目的还在于提供一种速溶的多维生素辣素调味料的制备方法，可制备出速溶性好且无渣的调味料。
本发明解决上述技术问题的技术方案如下。
一种速溶的多维生素辣素调味料，包括如下质量份数的原料：
主料：辣椒粉400～600份、糊精300～500份、味精250～350份、食用盐150～250份、植脂末40～60份；
辅料：茴香150～250份、白寇40～60份、桂皮30～50份、花椒80～150份、甘草80～120份、姜片180～220份、肉蔻40～60份、白胡椒40～60份、砂仁15～25份、八角40～60份、橙皮25～35份、冻干枸杞叶10～15份、冻干水果10～15份；
添加料：酵母抽提物5～10份、维生素A40～60份、维生素B 40～60份、维生素C 40～60份。
通过上述技术方案，使用传统的辣味物质为主料，添加香辛料增加辣素的饱满口感，添加营养充分保留的冻干水果和冻干枸杞叶，以及辅助的添加料，增加调味料的鲜度和营养成分。
进一步地，冻干水果中的水果为猕猴桃、苹果、柠檬、柚子、酸枣、沙棘或橙子中的一种或几种。选择维生素含量高的水果，进一步提高调味料的维生素含量和营养价值。
进一步地，一种速溶的多维生素辣素调味料的制备方法，包括如下工艺步骤：
(1)将所有辅料分别粉碎至50～70目，再进行混合；
(2)在混合的辅料中加入60℃～80℃的水进行浸泡；
(3)将浸泡的辅料在胶体磨中打浆；
(4)加入主料和添加料后进行均质、高温灭菌，获得胶体状的调味料。
通过将整个过程在相对较低的温度下进行，以及配合粉碎、打浆等工艺过程，保证原料中的营养成分不流失，所制备的调味料，无渣且易溶。
本发明速溶的多维生素辣素调味料的有益效果为，通过将辣味物质、香辛料以及富含维生素的甜味物质等进行复合，制备出辣味饱满的复合调味料；通过添加枸杞叶、水果和维生素，增强调味料的维生素含量和营养价值；通过添加酵母抽提物，进一步提高产品的鲜度、增加各原料之间的融合性，同时，增鲜增味、降盐淡咸、平衡异味、提高耐受性；通过粉碎、浸泡、打浆、胶体化等多重处理，获得无渣、不分层且速溶性好的调味料，同时，有效保持该辣素调味料的营养成份；该辣素调味料，无渣、速溶性好、使用方便，不添加防腐剂、不含人工色素、健康无污染，工艺过程考究、营养丰富，具有良好的市场前景。
具体实施方式
实施例1
一种速溶的多维生素辣素调味料，包括如下原料。
主料：辣椒粉450克、糊精350克、味精300克、食用盐200克、植脂末60克；
辅料：茴香200克、白寇50克、桂皮40克、花椒120克、甘草100克、姜片200克、肉蔻40克、白胡椒45克、砂仁20克、八角50克、橙皮35克；
添加料：维生素A 50克、维生素B 50克、维生素C 50克。
实施例2
一种速溶的多维生素辣素调味料，包括如下原料。
主料：辣椒粉500克、糊精400克、味精300克、食用盐200克、植脂末50克；
辅料：橙皮30克、冻干枸杞叶12克、冻干水果12克；其中，冻干水果为冻干猕猴桃和冻干柠檬；
添加料：维生素A 50克、维生素B 50克、维生素C 50克。
实施例3
一种速溶的多维生素辣素调味料，包括如下原料。
主料：辣椒粉500克、糊精400克、味精300克、食用盐200克、植脂末50克；
辅料：茴香200克、白寇50克、桂皮40克、花椒100克、甘草100克、姜片200克、肉蔻50克、白胡椒50克、砂仁20克、八角50克、橙皮30克、冻干枸杞叶12克、冻干水果12克；其中，冻干水果包括冻干猕猴桃、冻干柠檬和冻干酸枣；
添加料：酵母抽提物7克、维生素A 50克、维生素B 50克、维生素C 50克。
实施例4
如实施例1至实施例3中，速溶的多维生素辣素调味料的制备方法，包括如下工艺步骤：
(1)将所有原料进行筛选、除杂，并按照要求称取所有原料，再将所有辅料分别粉碎并进行混合；
(2)在混合的辅料中加入温水并浸泡30分钟；
(3)将浸泡的辅料在胶体磨中打浆；
(4)加入主料和添加料后进行均质、高温灭菌，获得胶体状的调味料，再将产品进行检验和包装。
其中，实施例1、实施例2和实施例3中，步骤(1)的粉碎细度分别为50目、60目和80目，步骤(2)的温水的温度分别为80℃、70℃和70℃，温水的用量分别为358毫升、300毫升、300毫升，步骤(4)的均质时间分别为10分钟、8分钟和8分钟。
实施例5
通过对比实施例1至实施例3中的配方利用实施例4中的制备方法所加工出的调味料可知，实施例3为最佳配比，即，相比而言，实施例3的调味料，其辣素的后味较实施例2中的更加丰富和饱满，其营养成分以及鲜度较实施例1而言更高；同时，粉碎至60目的原料就可以达到产品的最佳状态。另外，作为调味品，香辛料也是主要原料之一，通过添加维生素可补充调味料里的维生素，添加水果可起到增加口感和维生素的作用，添加酵母提取物可进一步增加口感，使得使用本调味料时的后味更加饱满和丰富。
Claims (3)
1.一种速溶的多维生素辣素调味料，其特征在于，包括如下质量份数的原料：
主料：辣椒粉400～600份、糊精300～500份、味精250～350份、食用盐150～250份、植脂末40～60份；
辅料：茴香150～250份、白寇40～60份、桂皮30～50份、花椒80～150份、甘草80～120份、姜片180～220份、肉蔻40～60份、白胡椒40～60份、砂仁15～25份、八角40～60份、橙皮25～35份、冻干枸杞叶10～15份、冻干水果10～15份；
添加料：酵母抽提物5～10份、维生素A40～60份、维生素B 40～60份、维生素C 40～60份。
2.如权利要求1所述一种速溶的多维生素辣素调味料，其特征在于，所述冻干水果中的水果为猕猴桃、苹果、柠檬、柚子、酸枣、沙棘或橙子中的一种或几种。
3.如权利要求1所述的一种速溶的多维生素辣素调味料的制备方法，其特征在于，包括如下工艺步骤：
(1)将所有辅料分别粉碎至50～70目，再进行混合；
(2)在混合的辅料中加入60℃～80℃的水进行浸泡；
(3)将浸泡的辅料在胶体磨中打浆；
(4)加入主料和添加料后进行均质、高温灭菌，获得胶体状的调味料。
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