CN111466553A - 一种健脾开胃的鸡皮果-酸粥调味酱及其制作方法 - Google Patents
一种健脾开胃的鸡皮果-酸粥调味酱及其制作方法 Download PDFInfo
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Abstract
本发明提供一种健脾开胃的鸡皮果‑酸粥调味酱及其制作方法,属于食品加工技术领域。该方法是将鸡皮果全果制作成果汁后与酸粥、薏米粉、姜黄粉和姑辽茶粉一起混合发酵得鸡皮果‑酸粥复合发酵品,对该发酵品进行煸炒,然后添加煸炒后的干辣椒、生姜、大蒜、胡萝卜、木耳作为佐料,白糖、食盐进行调味;最后高温消毒,罐装即得。本发明制备的调味酱以鸡皮果全果为主要原料制得,绿色天然,无须添加防腐剂,不仅通过发酵具有较好的口感,还具有健脾开胃的保健功能。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种健脾开胃的鸡皮果-酸粥调味酱及其制作方法。
【背景技术】
细叶黄皮Clausena anisum-olens(Blanco)Merr.,为芸香科柑桔亚科黄皮属植物,又称为鸡皮果、山黄皮,是广西西南部地区壮族群众“药食同源”的经济作物。在壮族的民间用药中,其果实可用于消积去滞、疏通肠胃、祛痰化气,具有引气、健胃、止痛、跌打刀伤、消风肿、去疳积等功能。此外,鸡皮果枝叶、根茎还具有祛痰化气、消积消滞等药效,有很好的保健功效。
目前崇左市大力推广种植鸡皮果,仅龙州县种植的鸡皮果就达2万余亩,市内鸡皮果加工厂虽有多家,但加工还停留在初加工层面,综合利用率低。鸡皮果的常见加工形式是加工成鸡皮果酱,鸡皮果酱目前有两种加工形式:一种是用带核的成个鸡皮果腌制品,所含的食盐成份极高,不利于身体的健康,且因果仁涩味大,很多人在吃的过程中会弃掉果仁;第二种是用去掉果仁的果肉制作成的产品。研究表明,鸡皮果仁含有丰富的挥发油及总黄酮,具有较强的杀菌及抗氧化功效,且果仁有助于消积去滞、疏通肠胃、祛痰化气。去掉果仁制成的产品,不仅浪费资源,而且造成大量的营养及功能性成份的流失,使鸡皮果酱营养、功能性变差。
酸粥是广泛流传于崇左地区的特色调味品,扶绥酸粥于2015年被列入自治区级第五批非物质文化遗产代表性项目目录;酸粥富含对人体有益的菌类,具有促消化、增食欲、美容养颜功效;酸粥于2018年的魅力中国城中展出,引起了观众强大的反应,但目前仅在崇左民间使用,市场处于空白状态。
调味酱是餐桌上比较常见的调味品,目前市场上的调味酱为了追求开胃的效果,一般辣椒酱口味或酸味较重,辣味的刺激感较强,容易导致上火及刺激人体肠胃,长期食用不利于身体健康;另一方面,现有的调味酱还存在营养搭配单一、功能性差、添加过多对身体不利的防腐剂等缺点。
目前市场上没有以鸡皮果、酸粥为主要原料,具有健脾开胃功能的调味酱。
【发明内容】
本发明的发明目的在于:针对上述存在的问题,提供一种健脾开胃的鸡皮果-酸粥调味酱及其制作方法,本发明制备的调味酱以鸡皮果全果为主要原料制得,不仅通过发酵和炒制后具有较好的口感,还具有健脾开胃的保健功能,且具有天然防腐作用,无需添加防腐剂。
为了实现上述目的,本发明采用的技术方案如下:
一种健脾开胃的鸡皮果-酸粥调味酱的制作方法,是将鸡皮果全果制作成果汁后与酸粥、薏米粉、姜黄粉和姑辽茶粉一起混合发酵,然后添加调味料即得。
优选地,所述制作方法具体包括以下步骤:
(1)酸粥的准备:用大米制作酸粥备用;
(2)鸡皮果汁的准备:取新鲜或冷冻的鸡皮果,去掉坏果,用水洗净好果,按重量份称取140~160份鸡皮果放入粉碎机中,按重量份加入60~80份冷水,打碎得鸡皮果汁备用;
(3)鸡皮果-酸粥的发酵:按重量份取酸粥60~80份放入消毒后的陶罐里,再放入鸡皮果汁,再按重量份加入0.5~5份姜黄粉、薏米粉8~15份、姑辽茶粉2~8份搅拌均匀,密封,25~41℃下发酵2~20天,得鸡皮果-酸粥复合发酵品;
(4)佐料的准备和处理:按重量份称取干辣椒2~8份、生姜4~10份、大蒜7~15份、胡萝卜5~10份分别粉碎;按重量份称取干木耳4~10份,用水洗干净,泡发后粉碎;于锅中加入植物油,加入干辣椒、生姜、大蒜、胡萝卜、木耳佐料,加热扁炒2~5分钟,得到炒好的佐料;
(5)成品的加工:锅中加入植物油及上述制好的鸡皮果-酸粥复合发酵品,加热扁炒2~5分钟;加入炒好的佐料,按重量份加入白糖4~10份,食盐5~11份,搅拌均匀,出锅;
(6)高温消毒,罐装。
优选地,所述步骤(1)中酸粥的制备方法为:将大米洗净,加热煮成熟米饭,冷却;将新买的陶罐洗净、擦干,消毒,加入冷却的米饭60~70份,加入酸粥菌种15~20份;搅拌均匀,在密封条件下发酵10~40天,得酸粥备用。
优选地,步骤(4)和(5)中加入的植物油按重量份计为20~30份。
优选地,所述姑辽茶粉是采用瞬间粉碎法制备得到的600目以上的细粉。
本发明所用的鸡皮果(细叶黄皮),具有消食健胃、理气健脾、行气止痛等功效。研究表明:鸡皮果挥发油的主要化学成分为:4-甲氧基-6-(2-丙烯基)-1,3-苯并二恶茂(58.40%)、1,2,3-三甲氧基-5-(2-丙烯基)苯(6.39%)、二十三烷(6.96%)、9-丁基二十二烷(4.10%)、二十九烷(2.93%);而细叶黄皮果仁挥发油的主要化学成分为4-甲氧基-6-(2-丙烯基)-1,3-亚甲二氧基苯(47.07%)、1,2,3-三甲氧基-5-(2-丙烯基)苯(8.25%)、2,6-二甲氧基-4-(2-丙烯基-苯酚)(7.17%)、正十六烷酸(7.05%)及二十三烷(4.95%);从挥发油成份来看,鸡皮果挥发油的主要抗菌成分应主要为4-甲氧基-6-(2-丙烯基)-1,3-苯并二恶茂及1,2,3-三甲氧基-5-(2-丙烯基)苯,这两种成份在果仁中含量也很大。发明人研究发现,鸡皮果果仁挥发油对金黄色葡萄球菌、大肠杆菌、枯草杆菌及杀螟杆菌具有较强的抑制作用,比食品常用的防腐剂山梨酸钾抑菌作用强;发明人还研究了鸡皮果果仁的乙醇提取物的抑菌作用,其对金黄色葡萄球菌、大肠杆菌、绿脓杆菌、杀螟杆菌及枯草杆菌抑制作用较强。因此,果实中的抑菌成份及抗氧化成份很有可能只存在于果仁或大部分存在果仁中,普通加工方式因为果仁的苦涩味而弃掉果仁,将造成营养及活性成份的流失。本申请人发明的鸡皮果-酸粥调味酱,是用带果仁、果皮的果实粉碎做成的产品,不仅能保留营养和功能性成分,具有更佳的抑菌及抗氧化效果,无需额外添加防腐剂;经与酸粥一起混合发酵,并经过炒制后,还能消除果仁的涩味,获得一种口感很好的风味食品。
姑辽茶产于广西壮族自治区崇左市东门镇六头村姑辽屯,该屯位于终年云雾缭绕的十万大山余脉,富含钾、锌、硒等有益微量元素,且茶多酚含量在同类茶中位居第一;姑辽茶更具有止泻、健胃、助消化、去火、提神、去除口腔异味的功效,是居家旅游的天然保健佳品。常饮姑辽茶,能增强食欲,有效调节身体机能、强身健体、延缓衰老。姑辽茶在本发明中加入,可以与鸡皮果的功能互补、协同作用,增强健脾开胃的功效。由于姑辽茶含有丰富的单宁,加入后产品中增加了单宁的涩味,发酵前测定产品单宁含量为80-100mg/100g,经与酸粥一起发酵,并通过主料及佐料分开扁炒,再混匀调味酱混合炒制后,涩味消失,因此口感很好,经测定单宁含量为17mg/100g。
酸粥,富含对人体有益的菌类,具有促消化、增食欲、美容养颜功效,酸粥在本发明中增强了健脾开胃的功效,且经其发酵的鸡皮果、姑辽茶明显涩味感觉不到。
姜黄粉是一种香料,是用姜黄的根茎打磨成的一种粉末物质,有破血、行气、通经、止痛的作用,可以用来治疗月经不调、痛经和腹痛,同时它还具有通络止痛的功效,对食欲功能不调也有一定的改善。在鸡皮果-酸粥调味酱中加入少量姜黄,不但可以通过入脾治气来助益本产品健脾开胃的功效,而且能改善调味酱的感官,使其更具有诱惑力。
薏米粉,将薏苡仁粉碎成细末得到,薏苡仁性凉,味甘、淡,既利水消肿,又能健脾补中,常用于治疗脾虚湿盛所导致的腹胀、小便不利、水肿、脚气浮肿等症状。薏米粉的加入能通过去除体内湿气的角度来助益于脾胃的健康。
木耳,性味甘平,具有清肺润肠、滋阴补血、活血化瘀、明目养胃等功效。木耳的加入,可以与其它成份起到协同作用,增加调味酱的养胃的功效。
胡萝卜,其营养丰富,尤其是含有丰富的胡萝卜素,胡萝卜素被人体吸收利用后转变成维生素A,维生素A和蛋白质可结合成视紫红质,此物是眼睛视网膜的杆状细胞感弱光的重要物质。胡萝卜具有明目、美容、降血糖、降血压、抗肺癌、去痰、消食等多种功效。胡萝卜的加入,可以给人体补充维生素A,增加了调味酱的消食的功效。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1、本发明的健脾开胃的鸡皮果-酸粥调味酱以酸粥、鸡皮果全果、姜黄粉、薏米粉、姑辽茶粉为原料进行发酵,其中鸡皮果为主料,具有消食健胃、理气健脾的功效,用于食积不化,脘胀腹满;酸粥富含有益菌,调节肠道菌群和消食;姜黄破血行气止痛,通过使气血通畅来助益本产品健脾开胃的功效;薏米粉利水消肿,通过去除体内湿气的角度来助益于脾胃的健康;姑辽茶健胃、止泻,增强健脾开胃的功效;五种原料相辅相成,通过鸡皮果理气打通经络,姜黄疏导血瘀,经络疏通后温热的姜黄更利于加快体内湿气的去除,薏米粉从运化祛湿角度来排除体内湿气,促进脾脏功能恢复,鸡皮果消食角度来健胃,促进营养吸收,为机体恢复健康提供能量保证,而酸粥还能调节失衡的肠道菌群,多种原料共同作用不仅起到健脾开胃的效果,且从根本上恢复肠道和机体的健康,具有治标治本的效果,其中,姜黄粉、辣椒、大蒜、生姜还用以调节鸡皮果、薏米、姑辽茶的凉性,使整体的性味温和,调理寒湿的肠胃,配方科学,对食欲不振、胃脘胀满、食积不消、脾胃虚弱、腹泻等症状有明显的调节作用。佐料中的木耳有养胃的功效,胡萝卜有消食的功效,增加了调味酱的健胃消食效果。本发明的调味酱药食同源的养生理念,为人们提供一种具有保健作用的食品,可供日常食用。
2、本发明的健脾开胃的鸡皮果-酸粥调味酱中采用了鸡皮果全果,避免了其营养和功能性成分的流失,具有更佳的抑菌及抗氧化效果,无需添加防腐剂;经与民间特色的酸粥一起混合发酵后并炒制后,还能消除果仁的涩味,散发鸡皮果、酸粥、姑辽茶、辣椒混合后的独特香味,获得一种口感独特、令人闻之开胃的风味食品。
3、本发明中所用的姑辽茶富含微量元素,茶多酚的含量在同类茶中位居第一,增加了本品的营养成分,可提高产品的抗氧化能力,延长产品的贮存时间,也使产品具有清淡的茶香。
【具体实施方式】
为了更清楚地表达本发明,以下通过具体实施例对本发明作进一步说明。
实施例1
本实施例制备一种健脾开胃的鸡皮果-酸粥调味酱,具体包括以下步骤:
(1)酸粥的准备:将大米洗净,加热煮成熟米饭,冷却;将新买的陶罐洗净、擦干,消毒,加入冷却的米饭60份,加入酸粥菌种15份;搅拌均匀,在密封及寒冷冬天下发酵40天,得酸粥备用。
(2)鸡皮果的准备:取新鲜或冷冻的鸡皮果,去掉坏果,用水洗净好果,按重量份称取140份鸡皮果放入粉碎机中,按重量份加入60份冷水,打碎得鸡皮果汁备用;
(3)鸡皮果-酸粥的发酵:按重量份取酸粥60份放入消毒后的陶罐里,再放入鸡皮果汁,再按重量份加入0.5份姜黄粉、薏米粉8份、姑辽茶粉2份搅拌均匀,密封,于25℃下发酵20天,得鸡皮果-酸粥复合发酵品;姑辽茶粉是采用瞬间粉碎法制备得到的600目以上的细粉;
(4)佐料的准备和处理:按重量份称取干辣椒2份、生姜4份、大蒜7份、胡萝卜5份分别用搅拌机粉碎成末;按重量份称取干木耳4份,用水洗干净,泡发后粉碎;在锅中按重量份计加入植物油20份,加入干辣椒、生姜、大蒜、胡萝卜、木耳佐料,加热扁炒2分钟,得到炒好的佐料;
(5)成品的加工:锅中按重量份计加入植物油20份及上述制好的鸡皮果-酸粥复合发酵品,加热扁炒2分钟;加入炒好的佐料,按重量份加入白糖4份,食盐5份,搅拌均匀,出锅;
(6)高温消毒,罐装。
实施例2
本实施例制备一种健脾开胃的鸡皮果-酸粥调味酱,具体包括以下步骤:
(1)酸粥的准备:将大米洗净,加热煮成熟米饭,冷却;将新买的陶罐洗净、擦干,消毒,加入冷却的米饭65份,加入酸粥菌种20份;搅拌均匀,在密封及炎热夏天发酵10天,得酸粥备用。
(2)鸡皮果的准备:取新鲜或冷冻的鸡皮果,去掉坏果,用水洗净好果,按重量份称取150份鸡皮果放入粉碎机中,按重量份加入70份冷水,打碎得鸡皮果汁备用;
(3)鸡皮果-酸粥的发酵:按重量份取酸粥70份放入消毒后的陶罐里,再放入鸡皮果汁,再按重量份加入3份姜黄粉、薏米粉9份、姑辽茶粉4份搅拌均匀,密封,于35℃下发酵10天,得鸡皮果-酸粥复合发酵品;姑辽茶粉是采用瞬间粉碎法制备得到的600目以上的细粉;
(4)佐料的准备和处理:按重量份称取干辣椒3份、生姜7份、大蒜9份、胡萝卜7份分别用搅拌机粉碎成末;按重量份称取干木耳6份,用水洗干净,泡发后粉碎;在锅中按重量份计加入植物油25份,加入干辣椒、生姜、大蒜、胡萝卜、木耳佐料,加热扁炒4分钟,得到炒好的佐料;
(5)成品的加工:锅中按重量份计加入植物油25份及上述制好的鸡皮果-酸粥复合发酵品,加热扁炒3分钟;加入炒好的佐料,按重量份加入白糖6份,食盐7份,搅拌均匀,出锅;
(6)高温消毒,罐装。
实施例3
本实施例制备一种健脾开胃的鸡皮果-酸粥调味酱,具体包括以下步骤:
(1)酸粥的准备:将大米洗净,加热煮成熟米饭,冷却;将新买的陶罐洗净、擦干,消毒,加入冷却的米饭70份,加入酸粥菌种18份;搅拌均匀,在密封及室温25℃左右条件下发酵30天,得酸粥备用;
(2)鸡皮果的准备:取新鲜或冷冻的鸡皮果,去掉坏果,用水洗净好果,按重量份称取160份鸡皮果放入粉碎机中,按重量份加入80份冷水,打碎得鸡皮果汁备用;
(3)鸡皮果-酸粥的发酵:按重量份取酸粥80份放入消毒后的陶罐里,再放入鸡皮果汁,再按重量份加入5份姜黄粉、薏米粉15份、姑辽茶粉8份搅拌均匀,密封,于41℃下发酵2天,得鸡皮果-酸粥复合发酵品;姑辽茶粉是采用瞬间粉碎法制备得到的600目以上的细粉;
(4)佐料的准备和处理:按重量份称取干辣椒8份、生姜10份、大蒜15份、胡萝卜10份分别用搅拌机粉碎成末;按重量份称取干木耳10份,用水洗干净,泡发后粉碎;在锅中按重量份计加入植物油30份,加入干辣椒、生姜、大蒜、胡萝卜、木耳佐料,加热扁炒5分钟,得到炒好的佐料;
(5)成品的加工:锅中按重量份计加入植物油30份及上述制好的鸡皮果-酸粥复合发酵品,加热扁炒5分钟;加入炒好的佐料,按重量份加入白糖10份,食盐11份,搅拌均匀,出锅;
(6)高温消毒,罐装。
本发明实施例1-3所制备的健脾开胃的鸡皮果-酸粥调味酱绿色健康,未添加人工添加剂、防腐剂,调味酱的色泽酱红、气味芳香、口感醇厚细腻、辣而带有鸡皮果的爽口香甜、味道鲜美,食之爽口令人开胃,食欲增加,食后脾胃得到调理,久食不上火,对胃脘胀满、食积不消、脾胃虚弱、腹泻等症状有明显的调节作用,此味道感官使人吃过之后,回味悠长,念念不忘。
典型调理案例
案例1:苏某,女,17岁,夏季气候烦闷,由于考试压力而紧张,引起身体不适,具体症状为食欲不振、食积不消、厌食、寝食难安,为精神压力的原因造成气滞引起的脾胃虚弱,经人推荐食用本发明提供的调味酱,或拌面,或辅以白粥、米饭,或直接食用,每日1-2次,第2天胃口好转,有了进食意愿,3天后,食积不消、脾胃虚弱、食欲不振的症状明显改善,体力恢复,5天后,恢复了正常的饮食和睡眠。
病例2:王某,女,28岁,因长期工作原因经常饮食不规律,肠胃功能受损,症状为间歇性胃痛、轻微呕吐、食欲不振等,经人推荐食用本发明提供的调味酱,或拌面,或辅以白粥、米饭,或直接食用,每周5-8次,胃口得到改善,改正不良饮食习惯,一个月后间歇性胃痛的频率逐渐变小,直至不再胃痛。
病例3:张某,男,20岁,喜食寒凉生冷食物,脾胃失调,症状为身体肥胖、胃脘胀满、食积不消,四肢沉重,食用本发明提供的调味酱,或拌面,或辅以白粥、米饭,或直接食用,每周5-8次,一个月后,体内寒凉湿气得以排除,脾胃运化功能得到改善,胃部明显舒适,身体轻快了许多。
本申请人在研制该鸡皮果-酸粥调味酱过程中,做了很多试验,以获得更加的口感和营养,为了表明本发明方案的优势,现将部分研究方案介绍如下:
对比例1
本对比例制备一种健脾开胃的鸡皮果-酸粥调味酱,其与实施例2的不同之处在于步骤(2)增加“去掉鸡皮果的果仁得到果肉和果皮的步骤”,具体为:取新鲜或冷冻的鸡皮果,去掉坏果,用水洗净好果,去掉鸡皮果的果仁得到果肉和果皮,按重量份称取160份果肉和果皮放入粉碎机中,按重量份加入80份冷水,打碎得鸡皮果汁备用。其他步骤与实施例相同。
对比例2
本对比例制备一种健脾开胃的鸡皮果-酸粥调味酱,其与实施例2的不同之处在于酸粥用普通煮熟的白粥代替。
对比例3
本对比例制备一种健脾开胃的鸡皮果-酸粥调味酱,其与实施例2的不同之处在于酸粥采用3g酵母代替。
对实施例1-3以及对比例1制备得到的调味酱在常温下存储,实施例1-3的保质期可达12个月以上,开瓶后在常温下保质期可达到3个月,不分层不变味,微生物指标合格;对比例1的保质期为2个月,开瓶后的保质期为10天,10天后出现酸味和发霉现象。
对实施例1-3以及对比例2和3制备得到的调味酱进行味道评比,实施例1-3的味道带有鸡皮果的爽口香甜、味道鲜美,具有酸粥清香的风味,对比例2和3口感差并带有一些苦涩味,为鸡皮果果仁的苦涩味未被去除导致。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种健脾开胃的鸡皮果-酸粥调味酱的制作方法,其特征在于,将鸡皮果全果制作成果汁后与酸粥、薏米粉、姜黄粉和姑辽茶粉一起混合发酵,然后添加调味料即得。
2.根据权利要求1所述的制作方法,其特征在于,具体包括以下步骤:
(1)酸粥的准备:用大米制作酸粥备用;
(2)鸡皮果汁的准备:取新鲜或冷冻的鸡皮果,去掉坏果,用水洗净好果,按重量份称取140~160份鸡皮果放入粉碎机中,按重量份加入60~80份冷水,打碎得鸡皮果汁备用;
(3)鸡皮果-酸粥的发酵:按重量份取酸粥60~80份放入消毒后的陶罐里,再放入鸡皮果汁,再按重量份加入0.5~5份姜黄粉、薏米粉8~15份、姑辽茶粉2~8份搅拌均匀,密封,于25~41℃下发酵2~20天,得鸡皮果-酸粥复合发酵品;
(4)佐料的准备和处理:按重量份称取干辣椒2~8份、生姜4~10份、大蒜7~15份、胡萝卜5~10份分别粉碎;按重量份称取干木耳4~10份,用水洗干净,泡发后粉碎;于锅中加入植物油,加入干辣椒、生姜、大蒜、胡萝卜、木耳佐料,加热扁炒2~5分钟,得到炒好的佐料;
(5)成品的加工:锅中加入植物油及上述制好的鸡皮果-酸粥复合发酵品,加热扁炒2~5分钟;加入炒好的佐料,按重量份加入白糖4~10份,食盐5~11份,搅拌均匀,出锅;
(6)高温消毒,罐装。
3.根据权利要求1所述的制作方法,其特征在于:所述步骤(1)中酸粥的制备方法为:将大米洗净,加热煮成熟米饭,冷却;将陶罐洗净、擦干、消毒,加入冷却的米饭60~70份,加入酸粥菌种15~20份;搅拌均匀,在密封条件下发酵10~40天,得酸粥备用。
4.根据权利要求1所述的制作方法,其特征在于:步骤(4)和(5)中加入的植物油按重量份计为20~30份。
5.根据权利要求1所述的制作方法,其特征在于:所述姑辽茶粉是采用瞬间粉碎法制备得到的600目以上的细粉。
6.由权利要求1-5制作得到的健脾开胃的鸡皮果-酸粥调味酱。
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