CN111743141A - 一种小米辣酱及其制备方法 - Google Patents
一种小米辣酱及其制备方法 Download PDFInfo
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- CN111743141A CN111743141A CN202010599446.6A CN202010599446A CN111743141A CN 111743141 A CN111743141 A CN 111743141A CN 202010599446 A CN202010599446 A CN 202010599446A CN 111743141 A CN111743141 A CN 111743141A
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- millet
- chili sauce
- chili
- boiling
- sauce
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Abstract
本发明公开了一种小米辣酱及其制备方法，包括小米辣椒、大豆油、葱、姜、蒜、香辛料、调味料及食品添加剂。有益效果在于：本发明在小米辣酱中添加多种具有药用价值的香辛料，能够在提高小米辣酱风味的同时，使得小米辣酱能够健脾开胃、祛湿化痰，同时能够避免出现小米辣酱食用过多产生的腹部绞痛，减少了化学调味料的摄入，且原料中营养成分高，便于人体吸收，适于广泛推广。
Description
技术领域
本发明涉及食品技术领域，特别是涉及一种小米辣酱及其制备方法。
背景技术
原产于云南的一种很小但很辣的辣椒，据说现云南西双版纳原始森林里仍有半野生型的“小米椒，现各地都在普遍栽培.小米辣可提升胃温，杀虫。用于胃寒，痔疮，虫病。有的野菜小米辣也用于调味。新鲜野菜小米辣在我国云贵川等地较为常见，多用于做食材，也有部分地区用做观赏类植物。
由于小米辣的果实非常辣，因此它一般被当作调料，川菜做菜常用的佐料。
发明内容
本发明的目的是提供一种小米辣酱及其制备方法。
本发明通过以下技术方案来实现上述目的：
一种小米辣酱，包括小米辣椒、大豆油、葱、姜、蒜、香辛料、调味料及食品添加剂。
进一步的，所述香辛料包括花椒、八角、桂皮、香叶、甘草、白芷、薄荷、沙姜、草果、香茅草。
进一步的，所述调味料包括食盐。
进一步的，所述食品添加剂包括山梨酸钾、脱氧乙酸钠。
进一步的，由以下重量的原料组成：小米辣椒180-220g，大豆油40-55g，葱7-14g、姜3-8g，蒜15-35g，花椒0.05-0.2g，八角0.05-0.2g，桂皮0.1-0.4g，香叶0.05-0.2g，甘草0.1-0.6g，白芷0.1-0.4g，薄荷0.2-0.7g，沙姜0.3-0.8g，草果0.2-0.7g，香茅草0.3-1g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
进一步的，由以下重量的原料组成：小米辣椒200g，大豆油50g，葱10g、姜5g，蒜20g，花椒0.1g，八角0.1g，桂皮0.2g，香叶0.1g，甘草0.4g，白芷0.2g，薄荷0.5g，沙姜0.6g，草果0.5g，香茅草0.7g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
本发明还提供一种用于制备上述小米辣酱的制备方法，包括如下步骤：
S1、选料，挑选优质的产品，并按照上述重量称取原料；
S2、分拣，对称取出的原料进行分拣，将不符合加工要求的产品挑选出来；
S3、清洗，将小米辣椒通入高温高压清洗机中进行清洗，其他可清洗原材料在水中浸泡清洗干净即可；
S4、风干，将清洗后的原材料导入热风干线进行风干操作，将清洗后原料所沾覆的水分及原料自身的水分烘干；
S5、熬制，将风干后的小米辣椒倒入熬制机中，将大豆油倒入熬制机中进行熬制，并在熬制过程中进行充分搅拌，熬制4-6h；
S6、调味，在步骤S5熬制完成后，将葱、姜、蒜、香辛料、调味料及食品添加剂倒入熬制机中搅拌均匀，再次熬制2-2.5h；
S7、杀菌，将熬制好的小米辣酱通入高温杀菌机中进行高温消毒杀菌操作；
S8、装瓶，杀菌后的小米辣酱晾凉后，按公知工艺装瓶密封。
进一步的，所述步骤S5和S8中，均在无尘车间进行操作。
进一步的，所述步骤S5中，在熬制前，将小米辣椒切段。
进一步的，所述步骤S8中，装瓶的规格为200-280g。
本发明的原料解析如下：
小米辣椒：辣椒富含VC，胡萝卜素，含蛋白质，糖类，矿物质(钙，磷，铁，硒，钴)，色素(隐黄素，辣椒红素，微量辣椒玉红素)，龙葵素，脂肪油，树脂，挥发油，辣味成分(辣椒碱，二氢辣椒碱，高辣椒碱等)。辣椒性味辛辣热。具有温中健胃，杀虫功效，主治胃寒食饮不振，消化不良，风湿腰痛，腮腺炎，多发性疖肿等症。辣椒素也是一种潜在的抗癌物质，抗氧化剂。
大豆油：含有大量的亚油酸。亚油酸是人体必需的脂肪酸，具有重要的生理功能。幼儿缺乏亚油酸，皮肤变得干燥，鳞屑增厚，发育生长迟缓；老年人缺乏亚油酸，会引起白内障及心脑血管病变。
葱：解热，祛痰。葱的挥发油等有效成分，具有刺激身体汗腺，达到发汗散热之作用；促进消化吸收。葱还有刺激机体消化液分泌的作用，能够健脾开胃，增进食欲；抗菌，抗病毒。葱中所含大蒜素，具有明显的抵御细菌、病毒的作用，尤其对痢疾杆菌和皮肤真菌抑制作用更强；防癌抗癌。香葱所含果胶，可明显地减少结肠癌的发生，有抗癌作用，葱内的蒜辣素也可以抑制癌细胞的生长；葱还有降血脂、降血压、降血糖的作用：如果与蘑菇同食可以起到促进血液循环的作用。
姜：含有姜油酮、姜酚等生理活性物质外，还含有蛋白质、多糖、维生素和多种微量元素，集营养、调味、保健于一身，自古被医学家视为药食同源的保健品，具有祛寒、祛湿、暖胃、加速血液循环等多种保健功能。
蒜：含有丰富的蛋白质、低聚糖和多糖类、另外还有脂肪、矿物质等。100g新鲜大蒜含蛋白质为4.4g、脂肪为0.2g、碳水化合物为23g、粗纤维为0.7g、灰分为1.3g。大蒜中还含有丰富的含硫化合物，其中大蒜素具有杀菌、抑菌、抗癌、抗衰老等医疗保健功能。大蒜素的前体物质是蒜氨酸。大蒜中的蒜氨酸以稳定无臭的形式存在，在蒜氨酸酶的催化下形成无色油状物大蒜素。具有广谱抗菌灭菌和消炎作用，有很强的抗病毒能力，其中活性成分大蒜素在医药上已用于临床；提高免疫功能，抗肿瘤。大蒜中的含硫有机物等功能成分不仅能抑制致癌物质亚硝胺类在体内的合成，而且对肿癌细胞有直接杀伤作用；保护心血管系统：抗高血脂和动脉硬化、抗血小板聚集、增强纤维蛋白溶能活性和扩张血管产生降压作用；活化细胞，促进能量产生，加快新陈代谢，扩张血管，改善血液循环，缓解疲劳等作用；保护肝脏调节血糠水平，降低血粘度、预防血栓。大蒜不仅具有独特的药理活性，而且无过敏反应、无副作用、无毒性，已经成为重要的保健食品之一，在生物医药领域具有很大的开发潜力。
花椒：温中行气、逐寒、止痛、杀虫等功效。治胃腹冷痛、呕吐、泄泻、血吸虫、蛔虫等症。又作表皮麻醉剂。
八角：八角干燥成熟果实含有含芳香油、脂肪油、蛋白质、树脂等，提取物为茴香油，其中种子中含有茴香油1.7％-2.7％，干果和干叶的茴香油含量分别为12％-13％、1.6％-1.8％。茴香油的主要成分为茴香醚(Anethole)、茴香醛(Anisaldehyde)和茴香酮(Anisylacetone)、黄樟醚(Safrole)、水芹烯等。有祛风理气、和胃调中的功能，用于中寒呕逆、腹部冷痛、胃部胀闷等。但多食会损目发疮。八角果具有健胃、驱风、镇痛、调中理气、祛寒湿，治疗消化不良和神经衰弱等功用。
桂皮：桂皮因含有挥发油而香气馥郁，可使肉类菜肴祛腥解腻，芳香可口，进而令人食欲大增。在日常饮食中适量添加桂皮，可能有助于预防或延缓因年老而引起的Ⅱ型糖尿病。桂皮含苯丙烯酸类化合物，对前列腺增生有治疗作用，而且能增加前列腺组织的血流量，促进局部组织血运的改善。桂皮性热，味甘辛、气芳香、无毒，具有暖胃祛寒活血舒筋、通脉止痛和止泻的功能。主治腹冷胸满、呕吐噎膈、风湿痹痛、跌损瘀滞、血痢肠风等疾病。
香叶：能够温中行气、止痛散寒、除冷健胃，具有较好的驱寒作用，具有一定的止痛作用，还具有杀虫的功效，对于疥癣、疝气等病症有一定的治疗作用。
甘草：味甘，性平，归心、肺、脾、胃经，补脾益气，清热解毒，祛痰止咳，缓急止痛，调和诸药，用于脾胃虚弱，倦怠乏力，心悸气短，咳嗽痰多，脘腹、四肢挛急疼痛，痈肿疮毒，缓解药物毒性、烈性。
白芷：味辛，性温；归肺，脾，胃经；解表散寒，祛风止痛，通鼻窍，燥湿止带，消肿排脓，祛风止痒；主治：风寒感冒，头痛、牙痛、风湿痹痛，鼻渊，带下证，疮痈肿毒。
沙姜：行气温中，消食，止痛。用于胸膈胀满，脘腹冷痛，饮食不消。
薄荷：味辛，性凉；归肺、肝经，功用主治：有散风热、清头目，利咽喉，透疹的功能；治风热感冒，头痛，目赤，咽喉红肿疼痛，皮肤瘙痒，麻疹透发不畅，口舌生疮，牙痛，荨麻疹。
草果：具有燥湿健脾，除痰截疟的功能。主治脘腹胀满，反胃呕吐，食积疟疾等症。
香茅草：含有柠檬醛，有消毒、杀菌与治疗神经痛、肌肉痛的效果，因而被誉为“消痛剑客”。用它泡茶喝，可提高消化机能，达健胃消脂之功，可减缓筋骨酸痛、腹部绞痛或痉挛，并能处理消化问题；也可治疗腹泻、感冒及发烧、头痛等不适。此外，对于女性也有利尿、防止贫血及润湿皮肤等功效，是女性养颜美容不可或缺的好香草。能够平喘、止咳、抗菌。
本发明的有益效果在于：本发明在小米辣酱中添加多种具有药用价值的香辛料，能够在提高小米辣酱风味的同时，使得小米辣酱能够健脾开胃、祛湿化痰，同时能够避免出现小米辣酱食用过多产生的腹部绞痛，减少了化学调味料的摄入，且原料中营养成分高，便于人体吸收，适于广泛推广。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
一种小米辣酱，由以下重量的原料组成：小米辣椒200g，大豆油50g，葱10g、姜5g，蒜20g，花椒0.1g，八角0.1g，桂皮0.2g，香叶0.1g，甘草0.4g，白芷0.2g，薄荷0.5g，沙姜0.6g，草果0.5g，香茅草0.7g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
实施例二：
一种小米辣酱，由以下重量的原料组成：小米辣椒180g，大豆油40g，葱7g、姜3g，蒜16g，花椒0.08g，八角0.08g，桂皮0.1g，香叶0.08g，甘草0.1g，白芷0.15g，薄荷0.3g，沙姜0.3g，草果0.2g，香茅草0.4g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
实施例三：
一种小米辣酱，由以下重量的原料组成：小米辣椒220g，大豆油55g，葱14g、姜8g，蒜35g，花椒0.2g，八角0.2g，桂皮0.4g，香叶0.2g，甘草0.6g，白芷0.4g，薄荷0.7g，沙姜0.8g，草果0.7g，香茅草1g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
本发明还提供一种用于制备上述小米辣酱的制备方法，包括如下步骤：
S1、选料，挑选优质的产品，并按照上述重量称取原料；
S2、分拣，对称取出的原料进行分拣，将不符合加工要求的产品挑选出来；
S3、清洗，将小米辣椒通入高温高压清洗机中进行清洗，其他可清洗原材料在水中浸泡清洗干净即可；
S4、风干，将清洗后的原材料导入热风干线进行风干操作，将清洗后原料所沾覆的水分及原料自身的水分烘干；
S5、熬制，将风干后的小米辣椒倒入熬制机中，将大豆油倒入熬制机中进行熬制，并在熬制过程中进行充分搅拌，熬制5h；
S6、调味，在步骤S5熬制完成后，将葱、姜、蒜、香辛料、调味料及食品添加剂倒入熬制机中搅拌均匀，再次熬制2h；
S7、杀菌，将熬制好的小米辣酱通入高温杀菌机中进行高温消毒杀菌操作；
S8、装瓶，杀菌后的小米辣酱晾凉后，按公知工艺装瓶密封。
本实施例中，所述步骤S5和S8中，均在无尘车间进行操作。
本实施例中，所述步骤S5中，在熬制前，将小米辣椒切段。
本实施例中，所述步骤S8中，装瓶的规格为220g。
注：孕期妇女少食。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。
Claims (10)
1.一种小米辣酱，其特征在于：包括小米辣椒、大豆油、葱、姜、蒜、香辛料、调味料及食品添加剂。
2.根据权利要求1所述的一种小米辣酱，其特征在于：所述香辛料包括花椒、八角、桂皮、香叶、甘草、白芷、薄荷、沙姜、草果、香茅草。
3.根据权利要求1所述的一种小米辣酱，其特征在于：所述调味料包括食盐。
4.根据权利要求1所述的一种小米辣酱，其特征在于：所述食品添加剂包括山梨酸钾、脱氧乙酸钠。
5.根据权利要求1所述的一种小米辣酱，其特征在于：由以下重量的原料组成：小米辣椒180-220g，大豆油40-55g，葱7-14g、姜3-8g，蒜15-35g，花椒0.05-0.2g，八角0.05-0.2g，桂皮0.1-0.4g，香叶0.05-0.2g，甘草0.1-0.6g，白芷0.1-0.4g，薄荷0.2-0.7g，沙姜0.3-0.8g，草果0.2-0.7g，香茅草0.3-1g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
6.根据权利要求5所述的一种小米辣酱，其特征在于：由以下重量的原料组成：小米辣椒200g，大豆油50g，葱10g、姜5g，蒜20g，花椒0.1g，八角0.1g，桂皮0.2g，香叶0.1g，甘草0.4g，白芷0.2g，薄荷0.5g，沙姜0.6g，草果0.5g，香茅草0.7g，食盐30g，山梨酸钾0.0005g，脱氧乙酸钠0.0005g。
7.一种用于制备权利要求5或6任意一项所述的小米辣酱的制备方法，其特征在于：包括如下步骤：
S1、选料，挑选优质的产品，并按照上述重量称取原料；
S2、分拣，对称取出的原料进行分拣，将不符合加工要求的产品挑选出来；
S3、清洗，将小米辣椒通入高温高压清洗机中进行清洗，其他可清洗原材料在水中浸泡清洗干净即可；
S4、风干，将清洗后的原材料导入热风干线进行风干操作，将清洗后原料所沾覆的水分及原料自身的水分烘干；
S5、熬制，将风干后的小米辣椒倒入熬制机中，将大豆油倒入熬制机中进行熬制，并在熬制过程中进行充分搅拌，熬制4-6h；
S6、调味，在步骤S5熬制完成后，将葱、姜、蒜、香辛料、调味料及食品添加剂倒入熬制机中搅拌均匀，再次熬制2-2.5h；
S7、杀菌，将熬制好的小米辣酱通入高温杀菌机中进行高温消毒杀菌操作；
S8、装瓶，杀菌后的小米辣酱晾凉后，按公知工艺装瓶密封。
8.根据权利要求7所述的一种小米辣酱，其特征在于：所述步骤S5和S8中，均在无尘车间进行操作。
9.根据权利要求7所述的一种小米辣酱，其特征在于：所述步骤S5中，在熬制前，将小米辣椒切段。
10.根据权利要求7所述的一种小米辣酱，其特征在于：所述步骤S8中，装瓶的规格为200-280g。
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