CN111972651A - 一种辣根调味汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种辣根调味汁，酿造酱油10‑30份、柠檬汁1‑5份、果醋1‑10份、果葡糖浆1‑10份、辣根5‑15份、山葵5‑10份、盐0‑5份、分散剂1‑10份、增鲜剂1‑10份、芥末提取物1‑2份、果胶1‑10份、水20‑40份。本发明的技术方案提供了一种色泽浓郁透亮的辣根调味汁，各组分协同增味，鲜香辛辣，风味适口，动性满足需求的同时又能提供合适的附着度。
Description
技术领域
本发明属于食品技术领域，具体涉及一种辣根调味汁及其制备方法。
背景技术
山葵、辣根、芥末等原料加工的调味酱由于它们独特的辛辣味和杀菌功效深受广大消费者喜爱,是生食海鲜必不可少的高档调味品,由此,其种植业也在我国云南、辽宁、山东、上海、黑龙江、辽宁等地迅猛发展。正如许多香辛植物一样,它们的辛辣成分及功能亦一直备受注目并被不断研究。
山葵是十字花科山箭菜属多年步宿根性草本植物，无毛、根茎肥厚、叶柄长，叶为心形，有波状锯齿。山葵以原野山谷流水的环境栽培的泽山葵品质好，芳香辛味适度纤维质少，水分约80％、糖质约14％、叶及叶柄、花轴、根都可产生辛辣味。辣根亦是十字花科多年生宿根草本植物，其肉质根及地下茎外皮较厚，黄白色或肉白色，圆柱型，全部入土长约30-50公分，茎粗约5-6公分，原产欧州南部，故也称西洋辣根或西洋山葵,以陆地栽培为主。辣根水分含量约75％、蛋白质4％左右、纤维8％、糖质7％左右。芥末是芥菜籽用作调味品时的称谓。芥菜籽是十字花科芸苔属一年生草本芥菜的种籽,有黑、黄、褐和白几种,可产生强烈辛辣味的有黑、褐芥菜籽,主要含有黑芥子甙。而白芥菜籽主要含有白芥子苷,在酶作用下只产生不挥发的对羟基苄基异硫氰酸酯，辛辣物质含量较少。芥菜籽含蛋白质26.4％、脂肪36.3％、碳水化合物22.9％、粗纤维5.2％，此外也含有多种微量元素和维生素。
但当前并无既有辛辣风味又有咸鲜风味的浓稠得当的调味汁，往往需要消费者自行调配，而且通常的山葵类产品货架期内容易出现风味流失的问题，不易储藏，若制成调味汁则更易流失风味。
发明内容
本发明的目的在于提供一种色泽浓郁透亮的辣根调味汁，各组分协同增味，鲜香辛辣，风味适口，流动性满足需求的同时又能提供合适的附着度。
本发明为实现上述目的采用的技术方案是：一种辣根调味汁，其组份及重量份数如下：酿造酱油10-30份、柠檬汁1-5份、果醋1-10份、果葡糖浆1-10份、辣根5-15份、山葵5-10份、盐0-5份、分散剂1-10份、增鲜剂1-10份、芥末提取物1-2份、果胶1-10份、水20-40份；
进一步地，所述酿造酱油为高盐稀态酱油；
进一步地，所述果醋的制备方法如下所述：将柠檬与苹果分别清洗并去皮、切块后加入等量的水加热至煮沸并保温10-20min，加入3-5倍质量的水打成浆液，加入果胶酶酶解后离心过滤并取上清液接入酵母菌发酵3-6d，过滤后接入醋酸菌发酵得果醋；
进一步地，所述增鲜剂为干贝柱、鲣鱼及昆布的提取物；
进一步地，所述增鲜剂的制备方法如下所述：将干贝柱、鲣鱼及昆布分别清洗干净，加入1-2倍质量的水打成浆液，浆液煮沸并保温10-20min后冷却至室温，在浆液中加入混合物重量0.05-2％的木瓜蛋白酶、0.05％-2％的胰蛋白酶及0.05％-2％的果胶酶后调节pH至5-7加热至30-50℃酶解2-10h，过滤得酶解液，将酶解液加热至80℃并保温5-10min后减压浓缩至酶解液的10-30％得增鲜剂；
进一步地，所述分散剂为辛烯基琥珀酸淀粉钠、山梨糖醇、斯盘-80中的一种或多种；
进一步地，所述果胶为柚皮果胶，具体制备方法为：将柚子去肉、去有色皮后的白皮部分加水浸泡1-3h后加热至80-100℃后加酸调节pH至1-3后回流5-20h，后盐析得到果胶；优选的，所述酸为柠檬酸。
进一步地，所述芥末提取物为芥菜籽打碎后加入水加热回流，保持2-4h后减压蒸馏后，加入乳化剂通过乳化成乳浊液，得芥末提取物；优选的，所述乳化剂为麦芽糊精、玉米淀粉、卡拉胶中的一种或几种的混合物。
本发明还提供了如上所述的一种辣根调味汁的制备方法，具体步骤如下；
1)取山葵、辣根清洗后低温下切碎得到混合物颗粒，并加入柠檬汁、果醋混合均匀；
2)将酱油、果葡糖浆、分散剂、增鲜剂加入水中，搅拌均匀；
3)将步骤1)的混合物加入至步骤2)的混合物中，加热至40-50℃后加入果胶、芥末提取物及其它，混合均匀，经杀菌后得辣根调味汁；
进一步地，所述酱油的氨基酸态氮为1.2g/10mL以上。
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)添加柚皮果胶可以为调味汁提供粘稠的质感和莹亮的色泽，本发明的技术方案所使用的果胶由于其酯化程度较低因此流动性较佳，加入果醋后由于柠檬和苹果中富含钙因此可产生微微的凝胶效果，使调味汁可以均匀的包覆于食物外部；
(2)柚皮果胶中的长链和支链碳链能形成交联的网络结构，能够包覆风味物质如氨基酸、小分子肽类及烯丙基异硫氰酸酯等而不易流失，同时其中的羟基还能起到保护易挥发的辛辣成分的作用；
(3)通过添加干贝柱、鲣鱼、昆布的提取物提升调味汁的鲜味，加入的果醋除了能起到调节酸味的目的还具有提高维生素含量的作用，其中含有的丰富维生素以及有机酸能够去腥提鲜，使调味汁整体口感辛辣鲜香，令人胃口大开。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述。基于本发明中的实施例，本领域普通技术人员在没有做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1
一种辣根调味汁，其组份及重量份数如下：酿造酱油30份，鲜榨柠檬汁5份，柠檬苹果果醋10份，果葡糖浆5份，辣根颗粒5份、山葵颗粒5份，盐1份，辛烯基琥珀酸淀粉钠与山梨糖醇1:1的混合物8份，干贝柱、鲣鱼及昆布的提取物1-10份，芥末提取物2份，柚皮果胶5份，水40份；
所述柠檬苹果果醋的制备方法如下所述：将柠檬与苹果分别清洗并去皮、切块后加入等量的水加热至煮沸并保温10min，加入3倍质量的水打成浆液，加入果胶酶酶解后离心过滤并取上清液接入酵母菌发酵3d，过滤后接入醋酸菌发酵得果醋；
所述干贝柱、鲣鱼及昆布的提取物的制备方法如下所述：将质量比为1:1:2的干贝柱、鲣鱼及昆布分别清洗干净，加入1倍质量的水打成浆液，浆液煮沸并保温10min后冷却至室温，在浆液中加入混合物重量0.05％的木瓜蛋白酶、0.05％％的胰蛋白酶及2％的果胶酶后调节pH至6加热至40℃酶解10小时，过滤得酶解液，将酶解液加热至80℃并保温5min后减压浓缩至酶解液的10％得干贝柱、鲣鱼及昆布的提取物；
所述柚皮果胶的制备方法为：将柚子去肉、去有色皮后的白皮部分加水浸泡1h后加热至80℃后加柠檬酸调节pH至3后回流5h，后盐析得到果胶；
所述芥末提取物的制备方法为：芥菜籽打碎后加入水和麦芽糊精、玉米淀粉、卡拉胶质量比为1:1:1的混合物，搅拌均匀并加热至回流，保持3h后减压蒸馏得芥末提取物。
辣根调味汁的制备方法，具体步骤如下；
1)取山葵、辣根清洗后低温下切碎得到混合物颗粒，并加入柠檬汁、果醋混合均匀；
2)将酱油、果葡糖浆、分散剂、增鲜剂加入水中，搅拌均匀；
3)将步骤1)的混合物加入至步骤2)的混合物中，加热至50℃后加入果胶、芥末提取物及其它，混合均匀，经杀菌后得辣根调味汁。
实施例2
与实施例1相同，唯一不同之处为以食用白醋替代果醋。
实施例3
与实施例1相同，唯一不同之处为以市售卡拉胶替代柚皮果胶。
实施例4
取按照实施例1制备的产品每10g为一试管，随机抽取10管，于常温下贮存半年，与按照实施例1制备的新鲜的产品10管进行感官指标和理化指标比对，结果如下：色泽与新产品无差异、为透亮琥珀色，辛辣口味无差别，清新果香气无差别，鲜味无差别，汁液均匀度和粘稠度无差别；微生物指标和水分符合标准要求。
实施例5
对本发明制备的辣根调味汁进行感官品评，品评员为100人，分别对实施例1-3制备得到的调味汁的色泽、香气、滋味和口感进行评价，具体评价标准如下：
1)色泽：琥珀色、质地均匀、色泽莹亮且有微微的凝胶感为佳；
2)香气：具有海鲜香气和果香且几乎或没有辛辣香气者为佳；
3)滋味：兼具咸鲜口味和水果清甜感的同时略有辛辣芳香又不具刺激性者为佳；
4)口感：细腻柔滑、不油腻不厚重者为佳。
评价结果见下表(满分为10分)：
| 色泽 | 香气 | 滋味 | 口感 | 均分 | |
| 实施例1 | 9.7 | 9.5 | 9.8 | 9.6 | 9.65 |
| 实施例2 | 8.6 | 8.1 | 7.9 | 8.8 | 8.35 |
| 实施例3 | 7.4 | 7.6 | 8.3 | 7.1 | 7.6 |
上述实施例只是为了说明本发明的技术构思及特点，其目的是在于让本领域内的普通技术人员能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡是根据本发明内容的实质所作出的等效的变化或修饰，都应涵盖在本发明的保护范围内。
Claims (10)
1.一种辣根调味汁，其特征在于，其组份及重量份数如下：酿造酱油10-30份、柠檬汁1-5份、果醋1-10份、果葡糖浆1-10份、辣根5-15份、山葵5-10份、盐0-5份、分散剂1-10份、增鲜剂1-10份、芥末提取物1-2份、果胶1-10份、水20-40份。
2.如权利要求1所述的一种辣根调味汁，其特征在于，所述酿造酱油为高盐稀态酱油。
3.如权利要求1所述的一种辣根调味汁，其特征在于，所述果醋的制备方法如下所述：将柠檬与苹果分别清洗并去皮、切块后加入等量的水加热至煮沸并保温10-20min，加入3-5倍质量的水打成浆液，加入果胶酶酶解后离心过滤并取上清液接入酵母菌发酵3-6d，过滤后接入醋酸菌发酵得果醋。。
4.如权利要求1所述的一种辣根调味汁，其特征在于，所述增鲜剂为干贝柱、鲣鱼及昆布的提取物。
5.如权利要求4所述的一种辣根调味汁，其特征在于，所述增鲜剂的制备方法如下所述：将干贝柱、鲣鱼及昆布分别清洗干净，加入1-2倍质量的水打成浆液，浆液煮沸并保温10-20min后冷却至室温，在浆液中加入混合物重量0.05-2％的木瓜蛋白酶、0.05％-2％的胰蛋白酶及0.05％-2％的果胶酶后调节pH至5-7加热至30-50℃酶解2-10小时，过滤得酶解液，将酶解液加热至80℃并保温5-10min后减压浓缩至酶解液的10-30％得增鲜剂。
6.如权利要求1所述的一种辣根调味汁，其特征在于，所述分散剂为辛烯基琥珀酸淀粉钠、山梨糖醇、斯盘-80中的一种或多种。
7.如权利要求1所述的一种辣根调味汁，其特征在于，所述果胶为柚皮果胶，具体制备方法为：将柚子去肉、去有色皮后的白皮部分加水浸泡1-3h后加热至80-100℃后加酸调节pH至1-3后回流5-20h，后盐析得到果胶；优选的，所述酸为柠檬酸。
8.如权利要求1所述的一种辣根调味汁，其特征在于，所述芥末提取物为芥菜籽打碎后加入水加热回流，保持2-4h后减压蒸馏后，加入乳化剂通过乳化成乳浊液，得芥末提取物；优选的，所述乳化剂为麦芽糊精、玉米淀粉、卡拉胶中的一种或几种的混合物。
9.根据权利要求1-8中任一项所述的一种辣根调味汁的制备方法，其特征在于，具体步骤如下；
1)取山葵、辣根清洗后低温下切碎得到混合物颗粒，并加入柠檬汁、果醋混合均匀；
2)将酱油、果葡糖浆、分散剂、增鲜剂加入水中，搅拌均匀；
3)将步骤1)的混合物加入至步骤2)的混合物中，加热至40-50℃后加入果胶、芥末提取物及其它，混合均匀，经杀菌后得辣根调味汁。
10.如权利要求9所述的辣根调味汁的制备方法，其特征在于，所述酱油的氨基酸态氮为1.2g/10mL以上。
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