CN113208085A - 一种低温免炒制牛油火锅底料及其制备方法 - Google Patents
一种低温免炒制牛油火锅底料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种低温免炒制牛油火锅底料及其制备方法,火锅底料包括牛油30份、起酥油14份、棕榈油20份、辣椒油树脂5份、辣椒红2份、花椒油树脂2.5份、花椒挥发油2份、洋葱精油0.5份、香菜精油0.2份、大葱精油0.7份、大蒜精油0.2份、生姜精油0.5份、小葱精油0.3份、豆瓣精油1.5份、豆豉精油0.5份、牛油增味香精0.1、香辛料精油4份、5’‑呈味核苷酸二钠0.5份、乙基麦芽酚0.1份、肉味膏状香精1份、酵母抽提物1份、火锅底料增味香精0.5份、迷迭香精油0.5份等。该火锅底料有效解决现有的底料存在的炒制过程能耗大、废气多、风味物质无法完全溶出的问题以及现有的火锅底料存在渗油的问题。
Description
技术领域
本发明涉及火锅底料技术领域,具体涉及一种低温免炒制牛油火锅底料及其制备方法。
背景技术
现有调味品企业生产的传统牛油火锅底料以牛油为主,辅以豆瓣、豆豉、辣椒、水、香辛料、蒜、大葱、姜、食品香精香料等原料。原辅料大多为农副产品,农副产品质量难以控制,不利于产品的品质的稳定性。此外火锅工业生产是在炒制车间使用炒锅等生产设备炒制而成,炒制时间偏长,炒制过程复杂,导致整个火锅底料生产中耗能较高,产生大量废气。针对传统火锅存在的问题,低温炒制(90-110℃)是目前传统火锅底料制备方法的取代常用方法,并通过部分或全部香辛料精油取代原辅料,达到增加火锅底料风味,减少耗能、废气产生的问题。但低温炒制方法仍需炒制工艺,且短时间内部分香辛料的风味物质无法完全溶出。同时,由于牛油为固态状,在储存过程中,添加过量香辛料精油会有渗油现象,且精油易受储存条件的影响,温度及光照的变化会导致精油氧化变质,使得火锅底料的风味变质。
发明内容
针对现有技术中的上述不足,本发明提供了一种低温免炒制牛油火锅底料及其制备方法,该火锅底料可有效解决现有的火锅底料存在的炒制过程能耗大、废气多、风味物质无法完全溶出的问题以及现有的火锅底料存在渗油的问题。
为实现上述目的,本发明解决其技术问题所采用的技术方案是:
一种低温免炒制牛油火锅底料,包括以下重量份的组分:牛油30份~70份、起酥油1份~30份、棕榈油1份~30份、辣椒油树脂0.1份~10份、辣椒红0.1份~10份、花椒油树脂0.1份~8份、花椒挥发油0.1份~5份、洋葱精油0.1~5份、香菜精油0.1~5份、大葱精油0.1份~5份、大蒜精油0.1份~5份、生姜精油0.1份~5份、小葱精油0.1份~5份、豆瓣精油0.1份~5份、豆豉精油0.1份~5份、牛油增味香精0.1份~2份、香辛料精油1份~10份、食用盐1份~5份、白沙糖1份~3份、味精1份~5份、5’-呈味核苷酸二钠0.2份~1份、乙基麦芽酚0.01份~3份、杀菌水1份~15份、肉味膏状香精1份~5份、酵母抽提物1份~4份、火锅底料增味香精0.1份~5份、迷迭香精油0.1份~3份、风味精油1.2~2.0份。
进一步地,包括以下重量份的组分:牛油30份、起酥油14份、棕榈油20份、辣椒油树脂5份、辣椒红2份、花椒油树脂2.5份、花椒挥发油2份、洋葱精油0.5份、香菜精油0.2份、大葱精油0.7份、大蒜精油0.2份、生姜精油0.5份、小葱精油0.3份、豆瓣精油1.5份、豆豉精油0.5份、牛油增味香精0.1、香辛料精油4份、食用盐4份、白砂糖1.5份、味精3份、5’-呈味核苷酸二钠0.5份、乙基麦芽酚0.1份、杀菌水10份、肉味膏状香精1份、酵母抽提物1份、火锅底料增味香精0.5份、迷迭香精油0.5份、风味精油1.6份。
进一步地,风味精油由以下组分组成:质量浓度为1%的2-乙基-3,6-二甲基吡嗪0.5~0.8%wt%、质量浓度为1%的2-乙酰基吡咯1~1.5wt%、质量浓度为1%的2-乙酰基噻唑0.6~0.9wt%、质量浓度为1%的呋喃酮1.3~1.8wt%、其余为橄榄油。
上述低温免炒制牛油火锅底料的制备方法,包括以下步骤:分别制备油料包和底味包,然后将油料包和底味包混合包装,制得。
进一步地,油料包的制备方法如下:
(1)将牛油、起酥油、棕榈油加入反应釜中加热至90℃后维持恒温,至所有固态油脂全部融化得到油脂混料;
(2)将辣椒红、辣椒油树脂、洋葱精油、香菜精油、大葱精油、大蒜精油、生姜精油、小葱精油、豆瓣精油、豆豉精油、香辛料精油、花椒油树脂、花椒挥发油、牛油增味香精、火锅底料增味香精、迷迭香精油、风味精油加入到反应釜中,维持恒温60~70℃,搅拌5min~10min直至混合均匀得到混料A;
(3)将混料A采用耐受温度为90-100℃的水溶性膜进行压丸成型得到混料软胶囊;
(4)将步骤(1)中油脂混料冷却至60~70℃,保持恒定定量灌装至成型模具中,再将步骤(3)中得到的混料软胶囊定量放置于装有油脂混料的成型模具中,然后进入急冷设备冷却成型,制得。
进一步地,底味包的制备方法如下:
(1)将食用盐、白砂糖、味精、杀菌水、5’-呈味核苷酸二钠、乙基麦芽酚、肉味膏状香精、酵母抽提物加入到反映釜中维持80~85℃,搅拌10min;
(2)将搅拌均匀后的半成品灌装封口,急冷后制得。
本发明所产生的有益效果为:
1、本发明工艺操作简单,无炒制工艺,全程温度范围在60~90℃,可以解决高温造成耗能高、废气多的问题。
2、本发明,使用精油或食品用香精,完全替代了配方中的农副产品原料,精油及食品用香精有统一的产品标准且每批次的品质差异及各项质量指标波动较小,从而规避了因农副产品本身的质量波动而导致的最终产品质量波动的问题,从而直接提高了火锅底料的稳定性和产品品质。
3.本发明添加含有质量浓度为1%的2-乙基-3,6-二甲基吡嗪0.5~0.8%wt%、质量浓度为1%的2-乙酰基吡咯1~1.5wt%、质量浓度为1%的2-乙酰基噻唑0.6~0.9wt%、质量浓度为1%的呋喃酮1.3~1.8wt%组成的特殊风味的风味精油,可以解决原辅料在低温下美拉德反应不完全,抑制一些重要的杂环类香气物质生成的缺陷。
4、本发明采用水溶性壁材将各类精油混合物制备成软胶囊,在将其放入混合油脂中再一次包裹冷却成型,将精油双层包裹密封,可以有效防止精油渗透氧化变质,抑制精油的香气物质挥发。此外,精油软胶囊采用的的壁材为水溶性膜,膜的耐受温度为90-100℃,煮制火锅时,油料包加水煮沸,外层油脂及水溶性膜融化,精油释即可释放。
具体实施方式
实施例1
一种低温免炒制牛油火锅底料,由以下重量份的组分组成:牛油70份、起酥油30份、棕榈油25份、辣椒油树脂1份、辣椒红1.5份、花椒油树脂3.0份、花椒挥发油1.5份、洋葱精油0.9份、香菜精油0.7份、大葱精油0.8份、大蒜精油1.2份、生姜精油1.0份、小葱精油1.0份、豆瓣精油1.4份、豆豉精油0.8份、牛油增味香精0.25、香辛料精油2份、食用盐4份、白砂糖2.5份、味精3.0份、5’-呈味核苷酸二钠0.5份、乙基麦芽酚0.08份、杀菌水15份、肉味膏状香精5份、酵母抽提物1份、火锅底料增味香精2.0份、迷迭香提取物1.5份、风味精油2.0份。
上述低温免炒制牛油火锅底料的制备方法如下:
油料包的制备方法:
(1)将牛油、起酥油、棕榈油加入反应釜中进行加热,加热至90℃后维持恒温,至所有固态油脂全部融化得到油脂混料;
(2)将辣椒红、辣椒油树脂、洋葱精油、香菜精油、大葱精油、大蒜精油、生姜精油、小葱精油、豆瓣精油、豆豉精油、香辛料精油、花椒油树脂、花椒挥发油、牛油增味香精、火锅底料增味香精、迷迭香精油、风味精油加入到反应釜中,维持恒温70℃,搅拌10min直至混合均匀得到混料A;
(3)将混料A进行压丸成型得到混料软胶囊,胶囊外层包裹壁材为可食用水溶性膜,厚度0.3mm,耐受温度90-100℃;
(4)将(1)中油脂混料冷却至70℃,保持恒定定量灌装至成型模具中,再将(3)中得到的混料软胶囊定量放置于装有油脂混料的成型模具中,然后进入急冷设备冷却成型,包装得到油料包。
底味包的制备方法:
(1)将食用盐、白砂糖、味精、杀菌水、5’-呈味核苷酸二钠、乙基麦芽酚、肉味膏状香精、酵母抽提物加入到反映釜中维持85℃,搅拌10min;
(2)将搅拌均匀后的半成品灌装封口,急冷后制成底味包成品。
将一袋油料包和一袋底料包混合包装制成最终成品,整个生产得率96%以上。
实施例2
一种低温免炒制牛油火锅底料,包括以下重量份的组分:牛油60份、起酥油20份、棕榈油20份、辣椒油树脂0.5份、辣椒红2份、花椒油树脂2.5份、花椒挥发油1份、洋葱精油0.5份、香菜精油0.5份、大葱精油0.6份、大蒜精油0.8份、生姜精油0.5份、小葱精油0.6份、豆瓣精油1.0份、豆豉精油0.5份、牛油增味香精0.1、香辛料精油4份、食用盐4份、白砂糖1.5份、味精3份、5’-呈味核苷酸二钠0.5份、乙基麦芽酚0.1份、杀菌水10份、肉味膏状香精3份、酵母抽提物4份、火锅底料增味香精1.6份、迷迭香提取物0.5份、风味精油1.6份。
上述低温免炒制牛油火锅底料的制备方法:
油料包的制备方法:
(1)将牛油、起酥油、棕榈油加入反应釜中进行加热,加热至90℃后维持恒温,至所有固态油脂全部融化得到油脂混料;
(2)将辣椒红、辣椒油树脂、洋葱精油、香菜精油、大葱精油、大蒜精油、生姜精油、小葱精油、豆瓣精油、豆豉精油、香辛料精油、花椒油树脂、花椒挥发油、牛油增味香精、火锅底料增味香精、迷迭香精油、风味精油加入到反应釜中,维持恒温65℃,搅拌8min直至混合均匀得到混料A;
(3)将混料A进行压丸成型得到混料软胶囊,胶囊外层包裹壁材为可食用水溶性膜,厚度0.2mm,耐受温度90-100℃
(4)将(1)中油脂混料冷却至60℃,保持恒定定量灌装至成型模具中,再将(3)中得到的混料软胶囊定量放置于装有油脂混料的成型模具中,然后进入急冷设备冷却成型,包装得到油料包。
底味包的制备方法:
(1)将食用盐、白砂糖、味精、杀菌水、5’-呈味核苷酸二钠、乙基麦芽酚、肉味膏状香精、酵母抽提物加入到反映釜中维持85℃,搅拌10min;
(2)将搅拌均匀后的半成品灌装封口,急冷后制成底味包成品。
将一袋油料包和一袋底料包混合包装制成最终成品,整个生产得率96%以上。
实施例3
一种低温免炒制牛油火锅底料,包括以下重量份的组分:牛油30份、起酥油10份、棕榈油10份、辣椒油树脂1份、辣椒红2份、花椒油树脂2份、花椒挥发油1份、洋葱精油1份、香菜精油1份、大葱精油1份、大蒜精油2份、生姜精油2份、小葱精油1份、豆瓣精油1份、豆豉精油1份、牛油增味香精1份、香辛料精油2份、食用盐2份、白沙糖1份、味精2份、5’-呈味核苷酸二钠0.2份、乙基麦芽酚0.1份、杀菌水2份、肉味膏状香精1份、酵母抽提物1份、火锅底料增味香精0.55份、迷迭香精油0.2份、风味精油1.5份。
上述低温免炒制牛油火锅底料的制备方法:
油料包的制备方法:
(1)将牛油、起酥油、棕榈油加入反应釜中进行加热,加热至90℃后维持恒温,至所有固态油脂全部融化得到油脂混料;
(2)将辣椒红、辣椒油树脂、洋葱精油、香菜精油、大葱精油、大蒜精油、生姜精油、小葱精油、豆瓣精油、豆豉精油、香辛料精油、花椒油树脂、花椒挥发油、牛油增味香精、火锅底料增味香精、迷迭香精油、风味精油加入到反应釜中,维持恒温65℃,搅拌8min直至混合均匀得到混料A;
(3)将混料A进行压丸成型得到混料软胶囊,胶囊外层包裹壁材为可食用水溶性膜,厚度0.3mm,耐受温度90-100℃
(4)将(1)中油脂混料冷却至65℃,保持恒定定量灌装至成型模具中,再将(3)中得到的混料软胶囊定量放置于装有油脂混料的成型模具中,然后进入急冷设备冷却成型,包装得到油料包。
底味包的制备方法:
(1)将食用盐、白砂糖、味精、杀菌水、5’-呈味核苷酸二钠、乙基麦芽酚、肉味膏状香精、酵母抽提物加入到反映釜中维持85℃,搅拌10min;
(2)将搅拌均匀后的半成品灌装封口,急冷后制成底味包成品。
将一袋油料包和一袋底料包混合包装制成最终成品,整个生产得率96%以上。
对比例1
一种低温免炒制牛油火锅底料,由以下重量份的组分组成:牛油70份、起酥油30份、棕榈油25份、辣椒油树脂1份、辣椒红1.5份、花椒油树脂3.0份、花椒挥发油1.5份、洋葱精油0.9份、香菜精油0.7份、大葱精油0.8份、大蒜精油1.2份、生姜精油1.0份、小葱精油1.0份、豆瓣精油1.4份、豆豉精油0.8份、牛油增味香精0.25、香辛料精油2份、食用盐4份、白砂糖2.5份、味精3.0份、5’-呈味核苷酸二钠0.5份、乙基麦芽酚0.08份、杀菌水15份、肉味膏状香精5份、酵母抽提物1份、火锅底料增味香精2.0份、迷迭香提取物1.5份、风味精油2.0份。
上述低温免炒制牛油火锅底料的制备方法如下:
油料包的制备方法:
(1)将牛油、起酥油、棕榈油加入反应釜中进行加热,加热至90℃后维持恒温,至所有固态油脂全部融化得到油脂混料;
(2)将辣椒红、辣椒油树脂、洋葱精油、香菜精油、大葱精油、大蒜精油、生姜精油、小葱精油、豆瓣精油、豆豉精油、香辛料精油、花椒油树脂、花椒挥发油、牛油增味香精、火锅底料增味香精、迷迭香精油、风味精油加入到反应釜中,维持恒温70℃,搅拌10min直至混合均匀得到混料A;
(3)将(1)中油脂混料冷却至70℃,保持恒定定量灌装至成型模具中,再将(2)中得到的混料A定量放置于装有油脂混料的成型模具中,然后进入急冷设备冷却成型,包装得到油料包。
底味包的制备方法:
(1)将食用盐、白砂糖、味精、杀菌水、5’-呈味核苷酸二钠、乙基麦芽酚、肉味膏状香精、酵母抽提物加入到反映釜中维持85℃,搅拌10min;
(2)将搅拌均匀后的半成品灌装封口,急冷后制成底味包成品。
将一袋油料包和一袋底料包混合包装制成最终成品,整个生产得率96%以上。
试验例
分别将实施例1-3和对比例1中制得的火锅底料于40摄氏度条件下保存一定时间,观察火锅底料的渗油情况以及味道变化,具体结果见表1。
表1:火锅底料变化情况
通过上述结果可知,经过一定时间放置后,实施例1-3中的火锅底料由于有双层包裹密封,有效避防止精油渗透,造成氧化变化;对比例1中的火锅底料由于仅进行了单层防护,放置一定时间后出现渗油以及油脂氧化变质的问题。
Claims (6)
1.一种低温免炒制牛油火锅底料,其特征在于,包括以下重量份的组分:牛油30份~70份、起酥油1份~30份、棕榈油1份~30份、辣椒油树脂0.1份~10份、辣椒红0.1份~10份、花椒油树脂0.1份~8份、花椒挥发油0.1份~5份、洋葱精油0.1~5份、香菜精油0.1~5份、大葱精油0.1份~5份、大蒜精油0.1份~5份、生姜精油0.1份~5份、小葱精油0.1份~5份、豆瓣精油0.1份~5份、豆豉精油0.1份~5份、牛油增味香精0.1份~2份、香辛料精油1份~10份、食用盐1份~5份、白沙糖1份~3份、味精1份~5份、5’-呈味核苷酸二钠0.2份~1份、乙基麦芽酚0.01份~3份、杀菌水1份~15份、肉味膏状香精1份~5份、酵母抽提物1份~4份、火锅底料增味香精0.1份~5份、迷迭香精油0.1份~3份、风味精油1.2~2.0份。
2.如权利要求1所述的低温免炒制牛油火锅底料,其特征在于,包括以下重量份的组分:牛油30份、起酥油14份、棕榈油20份、辣椒油树脂5份、辣椒红2份、花椒油树脂2.5份、花椒挥发油2份、洋葱精油0.5份、香菜精油0.2份、大葱精油0.7份、大蒜精油0.2份、生姜精油0.5份、小葱精油0.3份、豆瓣精油1.5份、豆豉精油0.5份、牛油增味香精0.1、香辛料精油4份、食用盐4份、白砂糖1.5份、味精3份、5’-呈味核苷酸二钠0.5份、乙基麦芽酚0.1份、杀菌水10份、肉味膏状香精1份、酵母抽提物1份、火锅底料增味香精0.5份、迷迭香精油0.5份、风味精油1.6份。
3.如权利要求1所述的低温免炒制牛油火锅底料,其特征在于,所述风味精油由以下组分组成:质量浓度为1%的2-乙基-3,6-二甲基吡嗪0.5~0.8%wt%、质量浓度为1%的2-乙酰基吡咯1~1.5wt%、质量浓度为1%的2-乙酰基噻唑0.6~0.9wt%、质量浓度为1%的呋喃酮1.3~1.8wt%、其余为橄榄油。
4.如权利要求1-3任一项所述的低温免炒制牛油火锅底料的制备方法,其特征在于,包括以下步骤:分别制备油料包和底味包,然后将油料包和底味包混合包装,制得。
5.如权利要求4所述的低温免炒制牛油火锅底料的制备方法,其特征在于,所述油料包的制备方法如下:
(1)将牛油、起酥油、棕榈油加入反应釜中加热至90℃后维持恒温,至所有固态油脂全部融化得到油脂混料;
(2)将辣椒红、辣椒油树脂、洋葱精油、香菜精油、大葱精油、大蒜精油、生姜精油、小葱精油、豆瓣精油、豆豉精油、香辛料精油、花椒油树脂、花椒挥发油、牛油增味香精、火锅底料增味香精、迷迭香精油、风味精油加入到反应釜中,维持恒温60~70℃,搅拌5min~10min直至混合均匀得到混料A;
(3)将混料A采用耐受温度为90-100℃的水溶性膜进行压丸成型得到混料软胶囊;
(4)将步骤(1)中油脂混料冷却至60~70℃,保持恒定定量灌装至成型模具中,再将步骤(3)中得到的混料软胶囊定量放置于装有油脂混料的成型模具中,然后进入急冷设备冷却成型,制得。
6.如权利要求4所述的低温免炒制牛油火锅底料的制备方法,其特征在于,所述底味包的制备方法如下:
(1)将食用盐、白砂糖、味精、杀菌水、5’-呈味核苷酸二钠、乙基麦芽酚、肉味膏状香精、酵母抽提物加入到反映釜中维持80~85℃,搅拌10min;
(2)将搅拌均匀后的半成品灌装封口,急冷后制得。
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