CN111728176A - 一种蒜蓉味小龙虾调料的制备方法及其制备的小龙虾调料 - Google Patents
一种蒜蓉味小龙虾调料的制备方法及其制备的小龙虾调料 Download PDFInfo
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- CN111728176A CN111728176A CN202010588948.9A CN202010588948A CN111728176A CN 111728176 A CN111728176 A CN 111728176A CN 202010588948 A CN202010588948 A CN 202010588948A CN 111728176 A CN111728176 A CN 111728176A
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Abstract
本发明公开了一种蒜蓉味小龙虾调料的制备方法及其制备的小龙虾调料,涉及食品加工的技术领域;一种蒜蓉味小龙虾调料的制备方法,包括以下步骤:S1破碎:将鲜大蒜清洗干净,细化处理,制得鲜大蒜粒;S2蒜粒预处理:称取100重量份的水,加热至沸腾,将鲜大蒜粒加入水中预处理,捞出蒜粒,制得灭酶蒜粒;S3炒制:称取一定量的植物油,加入炒锅中,加热至105℃‑115℃,加入番茄酱和灭酶蒜粒,炒制,再加入第一调味料,继续炒制,再加入第二调味料,混合均匀,出锅,制得蒜蓉味小龙虾调料产品。蒜蓉味小龙虾调料的制备方法具有便于降低成本的优点;小龙虾调料具有成本低的优点。
Description
技术领域
本发明涉及食品加工的技术领域,尤其是涉及一种蒜蓉味小龙虾调料的制备方法及其制备的小龙虾调料。
背景技术
小龙虾,又名淡水小龙虾,是近年来广受人们喜爱的食物之一。食品加工厂往往会在工厂里制作出小龙虾调料,人们在家里制作小龙虾菜品时只需将购买的小龙虾调料和小龙虾制作成菜品即可,无需自制小龙虾调料,提高了小龙虾菜品制作的便利性。
另外,大蒜具有极高的营养价值,含有蛋白质、糖类、脂肪、维生素、钙、磷、铁、硒、锗等营养物质,大蒜及其制品还具有杀菌、防止动脉粥样硬化和血小板凝集、防止血栓的形成、抗糖尿病、提高机体的免疫能力等功效。因此,蒜蓉味的小龙虾调料广受食客喜爱。蒜蓉味的小龙虾调料一般会加入大量的蒜蓉,蒜蓉容易发生绿变现象,影响食客食欲,影响人们对小龙虾调料的满意度。
申请公布号为CN110623237A的申请文件公开了一种蒜蓉龙虾调料及其加工工艺,包括如下步骤:步骤I:蒜蓉料的制备,将大蒜破碎后置于植物油中暂存备用,另取植物油加热后放入部分破碎后的蒜蓉,炒香后加入白酒继续翻炒并加入调味料,加入pH为4-7的水慢炖后,待温度降至80℃以下后,加入余下破碎后的大蒜,翻搅均匀得蒜蓉料,向蒜蓉料中加入食用防腐剂以及增鲜剂,所述调味料包括麦芽糖;步骤II:酱料的制备,将植物油加热后加入白酒、调味料、龙虾调料酱后翻炒,加入pH为4-7的水慢炖后,待温度降至80摄氏度以下时,加入蒜油、食用防腐剂、增鲜剂及五香油后翻搅均匀得酱料;蒜油的制备方法为:将大蒜破碎后,在36-38℃下以乙醇为溶剂酶解20-25min,过滤后浓缩得粗蒜油。该技术方案在蒜蓉料的制备和酱料的制备过程中均加入了白酒处理,在蒜油制备过程中加入乙醇酶解处理,避免了蒜蓉龙虾调料发生绿变,提高了顾客满意度。
然而,该技术方案中使用了白酒和乙醇,增加了蒜蓉龙虾调料制备的原料成本,蒜油制备过程中加入了大量的乙醇,为提高蒜蓉龙虾调料的安全性,蒜油制备过程的后续处理需要减压浓缩以脱除乙醇,增加了蒜蓉龙虾调料制备的工艺成本。若能在不使用白酒和乙醇的条件下制备出不发生绿变的蒜蓉味龙虾调料将有助于龙虾调料的市场推广。
发明内容
针对现有技术存在的不足,本发明的第一个目的在于提供一种便于降低成本的蒜蓉味小龙虾调料的制备方法,其具有便于降低成本的优点。
本发明的第二个目的在于提供一种的蒜蓉味小龙虾调料,其具成本低的优点。
为实现上述第一个目的,本发明提供了如下技术方案:一种蒜蓉味小龙虾调料的制备方法,包括以下步骤:
S1破碎:将鲜大蒜清洗干净,用斩拌机细化处理,制得鲜大蒜粒;
S2蒜粒预处理:称取100重量份的水,加热至沸腾,将鲜大蒜粒加入水中预处理30s-60s,捞出蒜粒,制得灭酶蒜粒;
S3炒制:称取一定量的植物油,加入炒锅中,加热至105℃-115℃,加入番茄酱和灭酶蒜粒,100℃-120℃炒制2min-3min,再加入第一调味料,100℃-120℃继续炒制2min-4min,再加入第二调味料,混合均匀,出锅,制得蒜蓉味小龙虾调料产品;所述第一调味料包括如下第一原料:食盐、白糖、大骨汤膏、大蒜粉、鸡精、鸡粉、大蒜油、乳酸和焦亚硫酸钠;所述第二调味料包括如下第二原料:味精、I+G增味剂、黄原胶和山梨酸钾;
物料按如下重量份配比投料:植物油55-65份,鲜大蒜粒115-125份,番茄酱1.8-2.2份,食盐10-10.5份,味精3-4份,I+G增味剂0.2-0.4份,白糖10-10.5份,鸡精5-7份,大蒜粉3-4份,鸡粉1-1.5份,大蒜油0.5-0.7份,大骨汤膏3-4份,黄原胶0.1-0.15份,乳酸0.9-1份,焦亚硫酸钠0.0096份,山梨酸钾0.05-0.06份。
通过采用上述技术方案,蒜粒发生绿变是由于蒜粒中的γ-谷氨酰胺基-s-烯丙基-L-半胱氨酸在γ-谷氨酰转肽酶的作用下发生水解反应生成s-烯基-L-半胱氨酸,s-烯基-L-半胱氨酸在氧化酶的作用下发生氧化反应生成s-丙烯基-L-半胱氨酸亚砜和s-烯丙基-L-半胱氨酸亚砜,再通过一些列的反应生成蓝色素和黄色素,黄色素和蓝色素混合呈绿色状,本发明先将鲜大蒜粒在沸水中预处理,降低蒜粒中γ-谷氨酰转肽酶和氧化酶等生物酶的活性,使γ-谷氨酰胺基-s-烯丙基-L-半胱氨酸的水解反应和s-烯基-L-半胱氨酸的氧化反应不易发生,再加入一定量的番茄酱,番茄酱中含有一定量的番茄红素,番茄红素有助于降低s-烯基-L-半胱氨酸被氧化的氧化活性,在番茄酱和鲜大蒜粒沸水预处理工艺的共同作用下,有助于防止蒜粒发生绿变,避免了白酒和乙醇的使用,在一定程度上降低了蒜蓉味小龙虾调料的生产成本。
优选的,物料按如下重量份配比投料:植物油58-62份,鲜大蒜粒118-122份,番茄酱1.8-2.2份,食盐10-10.5份,味精3.2-3.8份,I+G增味剂0.2-0.4份,白糖10-10.5份,鸡精5.5-6.5份,大蒜粉3.2-3.8份,鸡粉1-1.5份,大蒜油0.5-0.7份,大骨汤膏3-4份,黄原胶0.1-0.15份,乳酸0.9-1份,焦亚硫酸钠0.0096份,山梨酸钾0.05-0.06份。
通过采用上述技术方案,使用更优的物料配比,有助于改善产品口味和色泽,提高顾客满意度,提高产品市场竞争力,提高产品市场价值。
优选的,所述鲜大蒜粒的粒径为0.2mm-2mm。
通过采用上述技术方案,选用粒径大小合适的鲜大蒜粒,有助于改善蒜蓉味小龙虾调料在小龙虾菜品上的附着力,更好地改善小龙虾菜品的口味,提高顾客满意度,提高产品市场竞争力,提高产品市场价值。
优选的,所述步骤S2称取100重量份水,加入0.3-0.8重量份的虾青素,混合均匀,加热至沸腾,将鲜大蒜粒加入水中预处理30s-60s,捞出蒜粒,制得灭酶蒜粒。
通过采用上述技术方案,在用于预处理鲜大蒜粒的水中加入一定量的虾青素,有助于提高灭酶蒜粒的抗氧化性,有助于降低蒜粒中s-烯基-L-半胱氨酸被氧化的几率,有助于防止蒜粒发生绿变,延长蒜蓉味小龙虾调料的保质期,扩大产品应用范围,提高产品市场竞争力。
优选的,所述步骤S3包括如下步骤:
S3A热炒:称取一定量的植物油,加入炒锅中,加热至105℃-115℃,加入番茄酱和灭酶蒜粒,100℃-120℃炒制2min-3min,再加入第一调味料,100℃-120℃继续炒制2min-4min,再加入第二调味料,混合均匀,出锅,制得热调料;
S3B包装:将80℃-120℃的热调料灌装至包装袋中,将包装袋密封,制得蒜蓉味小龙虾调料产品。
通过采用上述技术方案,在不低于80℃条件下对热调料进行包装,高温条件下氧化酶的活性较低,高温包装有助于降低空气中的氧气进入包装袋的几率,有助于保持氧化酶的低活性,有助于延阻产品变质,延长产品保质期。
优选的,所述S3B将80℃-120℃的热调料灌装至包装袋中,将包装袋抽真空至-0.095Mpa至-0.08MPa,将包装袋密封,制得蒜蓉味小龙虾调料产品。
通过采用上述技术方案,对蒜蓉味小龙虾调料进行真空包装,降低了蒜蓉味小龙虾调料产品中的氧气含量,延阻产品中微生物的生成与生长,延长产品保质期,扩大产品应用范围,提高产品市场竞争力。
优选的,所述第一原料还包括0.02-0.05重量份的谷氨酸和0.1-0.15重量份的刺梨粉。
在蒜蓉味小龙虾调料中加入少量的谷氨酸,有助于抑制γ-谷氨酰胺基-s-烯丙基-L-半胱氨酸发生水解反应,避免蓝色素和黄色素的生成,降低蒜蓉发生绿变的几率,延长产品保质期,扩大产品应用范围,提高产品市场竞争力。
为实现上述第二个目的,本发明提供了如下技术方案:一种小龙虾调料,由上述的蒜蓉味小龙虾调料的制备方法制得。
通过采用上述技术方案,使用本发明公开的蒜蓉味小龙虾调料的制备方法制得的蒜蓉味小龙虾调料,在不使用白酒和酒精的条件下生产出不易绿变的蒜蓉味小龙虾调料,在一定程度上降低了蒜蓉味小龙虾调料的生产成本,同时延长了产品保质期,扩大了产品应用范围,提高了产品市场竞争力。
综上所述,本发明包括以下至少一种有益技术效果:
1.蒜蓉中含有一定量的γ-谷氨酰胺基-s-烯丙基-L-半胱氨酸,在γ-谷氨酰转肽酶的作用下发生水解反应生成s-烯基-L-半胱氨酸,s-烯基-L-半胱氨酸在氧化酶的作用下发生氧化反应生成s-丙烯基-L-半胱氨酸亚砜和s-烯丙基-L-半胱氨酸亚砜,再通过一些列的反应生成蓝色素和黄色素,从而显示为绿色,发生绿变现象,影响人们对蒜蓉味小龙虾调料的食欲,降低蒜蓉味小龙虾调料的受欢迎程度;本发明通过将蒜蓉在沸水中高温灭酶处理,再加入含有番茄红素的番茄酱,降低了蒜蓉中的原料发生水解和氧化反应的几率,降低了蒜蓉味小龙虾调料发生绿变的几率,提高蒜蓉味小龙虾调料的受欢迎程度,同时避免了价格较贵的白酒和乙醇的使用,在一定程度上降低了蒜蓉味小龙虾调料的生产成本;
2.本发明添加番茄酱还可以调节产品色泽,提高产品受欢迎度;本发明通过在沸水中加入少量的虾青素,在小龙虾调料中加入少量的氨基酸和刺梨粉,有助于延长小龙虾调料的保质期,扩大产品应用范围,提高产品市场竞争力。
具体实施方式
实施例
本发明所涉及的原料均为市售,部分原料的型号及来源如表1所示。
表1原料的规格型号及来源
以下实施例中使用的食盐、鲜大蒜、大蒜粉和白糖等原料均产自四川。
实施例1:一种蒜蓉味小龙虾调料的制备方法,包括如下步骤:
S1破碎:将125Kg鲜大蒜剥皮并清洗干净,去除杂质,用斩拌机细化处理,用孔径分别为0.2mm和2mm的筛网筛分,粒径大于2mm的颗粒继续细化处理直至粒径不大于2mm为止,选取粒径为0.2mm-2mm的颗粒,制得鲜大蒜粒。
S2蒜粒预处理:称取100Kg水,加入0.5Kg虾青素,混合均匀,加热至沸腾,将120Kg步骤S1制得的鲜大蒜粒加入水中预处理40s,捞出蒜粒,制得灭酶蒜粒。
S3炒制,炒制包括如下步骤:S3A热炒:称取10.2Kg食盐,加入10.2Kg白糖、3.5Kg大骨汤膏、3.6Kg大蒜粉、6Kg鸡精、1.2Kg鸡粉、0.6Kg大蒜油、0.95Kg乳酸,0.04Kg谷氨酸,0.12Kg刺梨粉和9.6g焦亚硫酸钠,混合均匀,制得第一调味料。称取3.5Kg味精,加入0.3KG的I+G增味剂、0.12Kg黄原胶和0.057kg山梨酸钾,混合均匀,制得第二调味料。称取60Kg菜籽色拉油,加入炒锅中,加热至110℃,加入2Kg番茄酱和步骤S2制得的灭酶蒜粒,110℃炒制2min,再加入第一调味料,110℃继续炒制3min,再加入第二调味料,混合均匀,出锅,制得热调料;S3B包装:将热调料保持85℃,将85℃的热调料用灌装机分装至若干个包装袋中,每袋280克,将包装袋抽真空至-0.09MPa,将包装袋密封,制得蒜蓉味小龙虾调料产品。
实施例2
实施例2与实施例1的区别在于,实施例2不加入谷氨酸和刺梨粉,其它均与实施例1保持一致。
实施例3
实施例3与实施例1的区别在于,实施例3用粒径为2mm-6mm的鲜大蒜粒,将蒜粒用孔径分别为2mm和6mm的筛网筛分,粒径大于6mm的颗粒继续细化处理直至粒径不大于6mm为止,选取粒径为2mm-6mm的颗粒,制得鲜大蒜粒,其它均与实施例1保持一致。
实施例4-11
实施例4-11与实施例1的区别在于,实施例4-11各原料的加量不同,及工艺参数不同。
实施例4-11各原料的加量见表2,实施例4-11工艺参数见表3。
表2实施例4-11的各原料的加量
表3实施例4-11的步骤中的参数
对比例
对比例1
对比例1与实施例1的区别在于,对比例1不加入番茄酱,且对比例1的鲜大蒜粒不经过含有虾青素沸水高温预处理,其它均与实施例1保持一致。
性能检测
将实施例1-11和对比例1制备出的蒜蓉味小龙虾调料产品送样进行过氧化值测定和抗氧化实验。过氧化值测定方法为:参照GB5009.227-2016《食品安全国家标准食品中过氧化值的测定》中公开的第一法的方法进行测定,并计算产品过氧化值。抗氧化实验方法为:取100g蒜蓉味小龙虾调料产品,转入250ml烧杯中,在常压空气氛围下40℃恒温箱中放置24hr进行抗氧化处理,搅拌均匀,取样并按上述过氧化值测定方法进行产品抗氧化处理后的过氧化值的测定,过氧化值越高,产品变质越严重。实验结果如表4。
表4不同蒜蓉味小龙虾调料产品测试结果对比表
对比例1不加入番茄酱,且对比例1的鲜大蒜粒不经含有虾青素的沸水高温预处理,制备出的小龙虾调料产品初始过氧化值偏高,产品发生了绿变,经抗氧化处理后,产品中的过氧化值显著升高,产品变质严重,不利于产品的存放,不利于产品的市场推广,产品市场竞争力不高。
对比实施例1和对比例1的实验结果,可以看出,在制备蒜蓉味小龙虾调料的过程中,加入番茄酱,且鲜大蒜粒经过含有虾青素的沸水高温预处理,制备出的小龙虾调料产品初始过氧化值较低,且经过抗氧化处理后的过氧化值也不高,产品抗氧化性能较好,不易被腐化,保质期较长,产品市场竞争力强,产品市场价值高。
对比实施例1和实施例2的实验结果,实施例2不加入谷氨酸和刺梨粉,制备出的小龙虾调料产品初始过氧化值稍有增加,抗氧化处理后产品过氧化值增加,产品抗氧化性能降低,不利于产品的市场推广。对比实施例1和实施例3的实验结果,实施例3使用粒径更大的鲜大蒜粒,制备出的小龙虾调料产品初始过氧化值稍有增加,抗氧化处理后产品过氧化值增加,产品抗氧化性能降低,不利于产品的市场推广。因此,本发明较优的方案是需要加入谷氨酸和刺梨粉,选用粒径较小的鲜大蒜粒。
相比于实施例1,实施例4-11各原料的加量不同,及工艺参数有所不同。其中实施例8-11的原料重量配比为:植物油58-62份,鲜大蒜粒118-122份,番茄酱1.8-2.2份,食盐10-10.5份,味精3.2-3.8份,I+G增味剂0.2-0.4份,白糖10-10.5份,鸡精5.5-6.5份,大蒜粉3.2-3.8份,鸡粉1-1.5份,大蒜油0.5-0.7份,大骨汤膏3-4份,黄原胶0.1-0.15份,乳酸0.9-1份,焦亚硫酸钠0.0096份,山梨酸钾0.05-0.06份,谷氨酸0.02-0.05份,刺梨粉0.1-0.15份,虾青素0.3-0.8份,水100份;实施例8-11制备出的蒜蓉味小龙虾调料产品具有优异的抗氧化性能,产品市场竞争力强。实施例4-7的原料重量配比和实施例8-11有所不同,制备出的蒜蓉味小龙虾调料产品过氧化值稍有增加,抗氧化性能稍有降低。因此,本发明较佳的原料重量配比为:植物油58-62份,鲜大蒜粒118-122份,番茄酱1.8-2.2份,食盐10-10.5份,味精3.2-3.8份,I+G增味剂0.2-0.4份,白糖10-10.5份,鸡精5.5-6.5份,大蒜粉3.2-3.8份,鸡粉1-1.5份,大蒜油0.5-0.7份,大骨汤膏3-4份,黄原胶0.1-0.15份,乳酸0.9-1份,焦亚硫酸钠0.0096份,山梨酸钾0.05-0.06份,谷氨酸0.02-0.05份,刺梨粉0.1-0.15份,虾青素0.3-0.8份,水100份。
本发明使用的谷氨酸为L-谷氨酸,本发明使用的植物油为菜籽色拉油,实际生产过程中本发明用于预处理蒜粒的含有虾青素的沸水可多次重复使用。本发明将大蒜中的杂质、蒜皮和质量不佳(如已腐坏的大蒜)的大蒜去除后,可用粉碎机或斩拌机对大蒜进行细化处理。
本具体实施方式的实施例均为本发明的较佳实施例,并非依此限制本发明的保护范围,故:凡依本发明的结构、形状、原理所做的等效变化,均应涵盖于本发明的保护范围之内。
Claims (8)
1.一种蒜蓉味小龙虾调料的制备方法,其特征在于,包括以下步骤:
S1破碎:将鲜大蒜清洗干净,用斩拌机细化处理,制得鲜大蒜粒;
S2蒜粒预处理:称取100重量份的水,加热至沸腾,将鲜大蒜粒加入水中预处理30s-60s,捞出蒜粒,制得灭酶蒜粒;
S3炒制:称取一定量的植物油,加入炒锅中,加热至105℃-115℃,加入番茄酱和灭酶蒜粒,100℃-120℃炒制2min-3min,再加入第一调味料,100℃-120℃继续炒制2min-4min,再加入第二调味料,混合均匀,出锅,制得蒜蓉味小龙虾调料产品;所述第一调味料包括如下第一原料:食盐、白糖、大骨汤膏、大蒜粉、鸡精、鸡粉、大蒜油、乳酸和焦亚硫酸钠;所述第二调味料包括如下第二原料:味精、I+G增味剂、黄原胶和山梨酸钾;
物料按如下重量份配比投料:植物油55-65份,鲜大蒜粒115-125份,番茄酱1.8-2.2份,食盐10-10.5份,味精3-4份,I+G增味剂0.2-0.4份,白糖10-10.5份,鸡精5-7份,大蒜粉3-4份,鸡粉1-1.5份,大蒜油0.5-0.7份,大骨汤膏3-4份,黄原胶0.1-0.15份,乳酸0.9-1份,焦亚硫酸钠0.0096份,山梨酸钾0.05-0.06份。
2.根据权利要求1所述的一种蒜蓉味小龙虾调料的制备方法,其特征在于,物料按如下重量份配比投料:植物油58-62份,鲜大蒜粒118-122份,番茄酱1.8-2.2份,食盐10-10.5份,味精3.2-3.8份,I+G增味剂0.2-0.4份,白糖10-10.5份,鸡精5.5-6.5份,大蒜粉3.2-3.8份,鸡粉1-1.5份,大蒜油0.5-0.7份,大骨汤膏3-4份,黄原胶0.1-0.15份,乳酸0.9-1份,焦亚硫酸钠0.0096份,山梨酸钾0.05-0.06份。
3.根据权利要求2所述的一种蒜蓉味小龙虾调料的制备方法,其特征在于:所述鲜大蒜粒的粒径为0.2mm-2mm。
4.根据权利要求2所述的一种蒜蓉味小龙虾调料的制备方法,其特征在于:所述步骤S2称取100重量份水,加入0.3-0.8重量份的虾青素,混合均匀,加热至沸腾,将鲜大蒜粒加入水中预处理30s-60s,捞出蒜粒,制得灭酶蒜粒。
5.根据权利要求2所述的一种蒜蓉味小龙虾调料的制备方法,其特征在于,所述步骤S3包括如下步骤:
S3A热炒:称取一定量的植物油,加入炒锅中,加热至105℃-115℃,加入番茄酱和灭酶蒜粒,100℃-120℃炒制2min-3min,再加入第一调味料,100℃-120℃继续炒制2min-4min,再加入第二调味料,混合均匀,出锅,制得热调料;
S3B包装:将80℃-120℃的热调料灌装至包装袋中,将包装袋密封,制得蒜蓉味小龙虾调料产品。
6.根据权利要求4所述的一种蒜蓉味小龙虾调料的制备方法,其特征在于:所述S3B将80℃-120℃的热调料灌装至包装袋中,将包装袋抽真空至-0.095Mpa至-0.08MPa,将包装袋密封,制得蒜蓉味小龙虾调料产品。
7.根据权利要求7所述的一种蒜蓉味小龙虾调料的制备方法,其特征在于:所述第一原料还包括0.02-0.05重量份的谷氨酸和0.1-0.15重量份的刺梨粉。
8.一种小龙虾调料,其特征在于:由权利要求1-7任意一项所述的一种蒜蓉味小龙虾调料的制备方法制得。
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