CN112641083A - 一种发酵番茄面酱及其制作方法 - Google Patents
一种发酵番茄面酱及其制作方法 Download PDFInfo
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- CN112641083A CN112641083A CN202110109933.4A CN202110109933A CN112641083A CN 112641083 A CN112641083 A CN 112641083A CN 202110109933 A CN202110109933 A CN 202110109933A CN 112641083 A CN112641083 A CN 112641083A
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- oleoresin
- tomato
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- A—HUMAN NECESSITIES
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Abstract
本发明属于农产品加工领域，具体地说涉及一种发酵番茄面酱及其生产方法。采用新鲜番茄、面粉和黄豆粉发酵制备的酱，提高了番茄的营养价值、生物利用率和加工的深度，营养吸收好；在加工过程中采用纯物理加工的方法，不使用任何酸、碱等化学试剂，因此，所生产的番茄具有特有的香味和风味，色泽鲜美，口感细滑，贮藏期长；生产方法简单、成本低，适于大规模工业化生产，并且无废渣、废水和废气产生。
Description
技术领域
本发明属于农产品加工领域，具体地说涉及一种发酵番茄面酱及其生产方法。
背景技术
番茄（Solanum lycopersicum），即西红柿，品种多，按果的形状可分为圆形的、扁圆形的、长圆形的、尖圆形的；按果皮的颜色分，有大红的、粉红的、橙红的和黄色的。特别红色番茄，果色火红，一般呈微扁圆球形，脐小，肉厚，味道沙甜，汁多爽口，风味佳，生食、熟食可，还可加工成番茄酱、番茄汁；粉红番茄，果粉红色，近圆球形，脐小，果面光滑，味酸甜适度，品质较佳，黄色番茄，果桔黄色果大，圆球形，果肉厚，肉质又面又沙、生食味淡，宜熟食。番茄含有较高的生物活性物质---番茄红素，具有抑制细菌的作用；含有的苹果酸和柠檬酸等有机酸，还有增加胃液酸度，帮助消化，调整胃肠功能的作用；含有果酸，能降低胆固醇的含量，对高血脂症很有益处；富含维生素A、维生素C、维生素B1，维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素。
目前，番茄大多数用在鲜食，还有一部分加工成番茄酱，其他的加工产品加工较少，这使番茄丰富的营养和良好的风味受损，食用方式单一。
发明内容
针对现阶段番茄的加工产品少，食用方式单一的问题，本发明提供了一种发酵番茄面酱，风味独特，营养丰富，且能最大限度保存维生素C，是一种优良的风味食品与保健食品，并且易于贮藏。
为达到上述目的，本发明的技术方案如下：
一种发酵番茄面酱的制备方法，包括以下步骤：
（1）挑选无腐烂的新鲜番茄，成熟度为85-90%，清洗，切成小块，加入食盐护色；
（2）采用低温高压烫漂进行灭菌处理；
（3）挑选饱满的黄豆，采用烘烤的方法熟制，研磨制成400-800目微米级黄豆粉；
（4）在100份的番茄块中，加入20-30份面粉，15-20份黄豆粉，蒸熟，冷却；
（5）在步骤（4）中加入8-12份食盐、1-3份蒜粉、3-4份葱粉、4.5-8份油树脂混合物、3-6份白砂糖；
（6）将步骤（5）的混合料，添加酵母与乳酸菌混合发酵，酱呈淡黄色、油润光亮，具有特别味道，无不良气味，鲜美、咸淡可口，无苦涩味，即发酵成熟；
（7）将步骤（6）发酵完成的混合料，加入10-15份花生油、4-6份蒜粒、5-8份葱粒、2-4份生姜粒、5-10份酱油、5-10份香油，进行炒制15-25 min；
（8）灭菌：常温高压灭菌，后经检验合格包装，得成品。
所述步骤（5）的油树脂混合物为：1-2份生姜油树脂、0.5-1份辣椒油树脂、2-3份花椒油树脂、0.5-1份桂皮油树脂、0.5-1份八角油树脂。
所述步骤（6）混合发酵的过程为：酵母菌接种量为0.5-1份鲁氏酵母和0.5-1份球拟酵母；乳酸菌的接种量4-6份，时间为2-3周，pH为4.0-4.8。
上述制备方法制备的发酵番茄面酱。
油树脂(oleoresin)是指采用适当的溶剂从辛香料原料中将其香气和口味成分尽可能抽提出来，再将溶剂蒸馏回收，制得的稠状、含有精油的树脂性产品。其成分主要有：精油、辛辣成分、色素、树脂及一些非挥发性的油脂和多糖类化合物。与精油相比，油树脂的香气更丰富，口感更丰满，具有抗菌、抗氧化等功能。采用油树脂混合物，在改善口感，提高营养的同时，保存维生素C。
本发明有益效果
1、采用新鲜番茄、面粉和黄豆粉发酵制备的酱，提高了番茄的营养价值、生物利用率和加工的深度，营养吸收好。
2、本品不需要加入防腐剂与其他食品添加剂。
3、产品质量好。本发明在加工过程中采用纯物理加工的方法，不使用任何酸、碱等化学试剂。因此，所生产的番茄具有特有的香味和风味，色泽鲜美，口感细滑，贮藏期长。
4、本发明生产方法简单、成本低，适于大规模工业化生产，并且无废渣、废水和废气产生。
具体实施方式
实施例1
一种发酵番茄面酱的制备方法，包括以下步骤：
（1）挑选无腐烂的新鲜番茄，成熟度为85%（带有少量青色的），清洗，切成小块，加入少量食盐护色。
（2）采用低温高压烫漂进行灭菌处理，在压力为300MPa，温度为20 ℃，处理时间为15 min。
（3） 自制黄豆粉：挑选饱满的黄豆，采用烘烤的方法，在温度为150℃下烘制15min熟制，采用低温高能研磨机制成微米级黄豆粉，粒度大小为400目。
（4）在1000克的番茄块中，加入200g的面粉、200g的黄豆粉，蒸熟，冷却。
（5）拌料：在步骤（4）中加入80g的食盐、10g蒜粉、30g葱粉、10g生姜油树脂、5g辣椒油树脂、20g花椒油树脂、5g桂皮油树脂、5g八角油树脂、30g白砂糖。
（6）发酵：将步骤（5）的混合料装入坛中，添加酵母与乳酸菌混合发酵，酵母菌接种量为5g的鲁氏酵母和5g球拟酵母， 乳酸菌的接种量40g，时间为2周，pH为4.0，酱呈淡黄色、油润光亮，具有特别味道，无不良气味，鲜美、咸淡可口，无苦涩味，即发酵成熟。
（7）炒制：将上述原料中的番茄面酱，加入100g的花生油、40g蒜粒、50g葱粒、20g生姜粒、100g酱油、100g香油，进行炒制15min。
（8）灭菌：采用超高压处理技术，常温下压力为200 MPa，处理5 min，后经检验合格包装，得成品。
实施例2
一种发酵番茄面酱的制备方法，包括以下步骤：
（1）挑选无腐烂的新鲜番茄，成熟度为90%（带有少量青色的），清洗，切成小块，加入少量食盐护色。
（2）采用低温高压烫漂进行灭菌处理，在压力为400MPa，温度为10 ℃，处理时间为15 min。
（3） 自制黄豆粉：挑选饱满的黄豆，采用烘烤的方法，在温度为180℃下烘制20min熟制，采用低温高高能研磨机制成微米级黄豆粉，粒度大小为800目。
（4）在1000克的番茄块中，加入300g面粉，150g黄豆粉，蒸熟，冷却。
（5）拌料：在步骤（4）中加入120g食盐、30g蒜粉、40g葱粉、20g生姜油树脂、10g辣椒油树脂、30g花椒油树脂、10g桂皮油树脂、10g八角油树脂、60g白砂糖。
（6）发酵：将步骤（5）的混合料装入坛中，添加酵母与乳酸菌混合发酵，酵母菌接种量为10g的鲁氏酵母和10g球拟酵母， 乳酸菌的接种量60g，时间为3周，pH为4.8，酱呈淡黄色、油润光亮，具有特别味道，无不良气味，鲜美、咸淡可口，无苦涩味，即发酵成熟。
（7）炒制：将上述原料中的番茄面酱，加入115g花生油、60g蒜粒、80g葱粒、40g生姜粒、50g酱油、50g香油，进行炒制25 min。
（8）灭菌：采用超高压处理技术，常温下压力为300 MPa，处理10 min，后经检验合格包装，得成品。
实施例3
一种发酵番茄面酱的制备方法，包括以下步骤：
（1）挑选无腐烂的新鲜番茄，成熟度为88%（带有少量青色的），清洗，切成小块，加入少量食盐护色。
（2）采用低温高压烫漂进行灭菌处理，在压力为350MPa，温度为15℃，处理时间为18 min。
（3） 自制黄豆粉：挑选饱满的黄豆，采用烘烤的方法，在温度为170℃下烘制17min熟制，采用低温高高能研磨机制成微米级黄豆粉，粒度大小为600目。
（4）在1000克的番茄块中，加入250g面粉，170g黄豆粉，蒸熟，冷却。
（5）拌料：在步骤（4）中加入100g食盐、20g蒜粉、35g葱粉、15g生姜油树脂、8g辣椒油树脂、25g花椒油树脂、7g桂皮油树脂、7g八角油树脂、50g白砂糖。
（6）发酵：将步骤（5）的混合料装入坛中，添加酵母与乳酸菌混合发酵，酵母菌接种量为8g的鲁氏酵母和8g球拟酵母， 乳酸菌的接种量50g，时间为3周，pH为4.5，酱呈淡黄色、油润光亮，具有特别味道，无不良气味，鲜美、咸淡可口，无苦涩味，即发酵成熟。
（7）炒制：将上述原料中的番茄面酱，加入130g花生油、50g蒜粒、70g葱粒、30g生姜粒、70g酱油、80g香油，进行炒制20 min。
（8）灭菌：采用超高压处理技术，常温下压力为260 MPa，处理8 min，后经检验合格包装，得成品。
对比例1
一种发酵番茄面酱的制备方法，包括以下步骤：
（1）挑选无腐烂的新鲜番茄，成熟度为88%（带有少量青色的），清洗，切成小块，加入少量食盐护色。
（2）采用低温高压烫漂进行灭菌处理，在压力为350MPa，温度为15℃，处理时间为18 min。
（3） 自制黄豆粉：挑选饱满的黄豆，采用烘烤的方法，在温度为170℃下烘制17min熟制，采用低温高能研磨机制成微米级黄豆粉，粒度大小为600目。
（4）在1000克的番茄块中，加入250g面粉，170g黄豆粉，蒸熟，冷却。
（5）拌料：在步骤（4）中加入100g食盐、20g蒜粉、35g葱粉、15g生姜粉、8g辣椒粉、25g花椒粉、7g桂皮粉、7g八角粉、50g白砂糖。
（6）发酵：将步骤（5）的混合料装入坛中，添加酵母与乳酸菌混合发酵，酵母菌接种量为8g的鲁氏酵母和8g球拟酵母，乳酸菌的接种量50g，时间为3周，pH为4.5，酱呈淡黄色、油润光亮，具有特别味道，无不良气味，鲜美、咸淡可口，无苦涩味，即发酵成熟。
（7）炒制：将上述原料中的番茄面酱，加入130g花生油、50g蒜粒、70g葱粒、30g生姜粒、70g酱油、80g香油，进行炒制20 min。
（8）灭菌：采用超高压处理技术，常温下压力为260 MPa，处理8 min，后经检验合格包装，得成品。
实施效果例
将实施例1-3及对比例1制备得到的番茄酱进行感官评价，感官评价采用评分法对黏着度及番茄黄豆酱的外观、口感进行感官检验，评判员根据样品的特性和嗜好程度进行评定。
色泽：淡黄色、油润光亮（7-9分）；色泽略暗淡（4-6分）；色泽暗淡（1-3分）；
气味：浓厚的酱香（7-9分）；轻微的酱香（4-6分）；无酱香（1-3分）；
黏度：黏度良好（7-9分）；黏度不足（4-6分）；黏度差（1-3分）；
滋味：鲜美、咸淡可口（7-9分）；咸淡略差（4-6分）；有苦涩味（1-3分）。
结果见表1。
表1 实施例1-3及对比例1制备得到的番茄酱的感官评价及维生素C含量测定结果
Claims (4)
1.一种发酵番茄面酱的制备方法，其特征在于，包括以下步骤：
（1）挑选无腐烂的新鲜番茄，成熟度为85-90%，清洗，切成小块，加入食盐护色；
（2）采用低温高压烫漂进行灭菌处理；
（3）挑选饱满的黄豆，采用烘烤的方法熟制，研磨制成400-800目微米级黄豆粉；
（4）在100份的番茄块中，加入20-30份面粉，15-20份黄豆粉，蒸熟，冷却；
（5）在步骤（4）中加入8-12份食盐、1-3份蒜粉、3-4份葱粉、4.5-8份油树脂混合物、3-6份白砂糖；
（6）将步骤（5）的混合料，添加酵母与乳酸菌混合发酵，酱呈淡黄色、油润光亮，具有特别味道，无不良气味，鲜美、咸淡可口，无苦涩味，即发酵成熟；
（7）将步骤（6）发酵完成的混合料，加入10-15份花生油、4-6份蒜粒、5-8份葱粒、2-4份生姜粒、5-10份酱油、5-10份香油，进行炒制15-25 min；
（8）灭菌：常温高压灭菌，后经检验合格包装，得成品。
2.根据权利要求1所述的发酵番茄面酱的制备方法，其特征在于，所述步骤（5）的油树脂混合物为：1-2份生姜油树脂、0.5-1份辣椒油树脂、2-3份花椒油树脂、0.5-1份桂皮油树脂、0.5-1份八角油树脂。
3.根据权利要求1所述的发酵番茄面酱的制备方法，其特征在于，所述步骤（6）混合发酵的过程为：酵母菌接种量为0.5-1份鲁氏酵母和0.5-1份球拟酵母；乳酸菌的接种量4-6份，时间为2-3周，pH为4.0-4.8。
4.一种采用权利要求1所述的制备方法制备的发酵番茄面酱。
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