CN114009736A - 一种油茶籽油风味香菇辣酱制备方法 - Google Patents
一种油茶籽油风味香菇辣酱制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种油茶籽油风味香菇辣酱制备方法，包括如下方法步骤：⑴将干制香菇清洗后放入在沸水中煮制10min，捞出沥干表面水分、切成丁；⑵倒入油茶籽油烧热至160℃，放入质量百分比为10％‑15％的香菇丁，油炸3min；⑶加入豆豉和辣酱的比例为1：1‑1：3，同时添加质量百分比为50％‑60％豆瓣酱进行翻炒1‑3min；得到油茶籽油风味香菇辣酱。本发明以油茶籽油、香菇、豆豉、辣酱、豆瓣酱为材料，通过单因素试验得出原辅料对感官影响的适合添加量后，进行正交实验，研究出油茶籽油风味香菇辣酱制作的最佳产品配方，且方法操作简单，口味多样，营养丰富。
Description
技术领域
本发明属于食品加工领域，涉及调味酱制备方法技术，尤其是一种油茶籽油风味香菇辣酱制备方法。
背景技术
油茶籽油素有“长寿油”之称，营养价值高，是FAO公认和重点推广的健康型高级食用植物油。茶油中不含芥酸，胆固醇、黄曲霉素和其它添加剂。经测试:茶油中不饱和脂肪酸高达90％以上，油酸达到80-83％，亚油酸达到7-13％，并富含蛋白质和维生素A、B、D、E等，尤其是它所含的丰富的亚麻酸是人体必需而又不能合成的。
香菇是具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的菌类食物。香菇的水提取物对过氧化氢有清除作用，对体内的过氧化氢有一定的消除作用可以延缓衰老。香菇菌盖部分含有双链结构的核糖核酸，进入人体后，会产生具有抗癌作用的干扰素起到防癌抗癌的功效。同时香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质，能起到降血压、降胆固醇、降血脂的作用，又可预防动脉硬化、肝硬化等疾病。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用，又可用于消化不良、便秘等。经常食用对预防人体，特别是婴儿因缺乏维生素D而引起的血磷、血钙代谢障碍导致的佝偻病有益，可预防人体各种粘膜及皮肤炎病。
而在快节奏的生活中，辣酱这类佐餐食品越来越受到大众青睐，随着全民营养计划的实施，消费者对于食品营养的追求逐渐增高，由此可见发明一款营养价值丰富、口感独特兼具香菇和油茶籽油口感及营养的辣酱符合当下消费者的需求。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种不饱和脂脂肪酸丰富香菇辣酱营养及花样品种，同时为油茶籽油与香菇开拓新市场的油茶籽油风味香菇辣酱制备方法。
本发明解决其技术问题是采取以下技术方案实现的：
一种油茶籽油风味香菇辣酱制备方法，包括如下方法步骤：
⑴将干制香菇清洗后放入在沸水中煮制10min，捞出沥干表面水分、切成丁；
⑵倒入油茶籽油烧热至160℃，放入质量百分比为10％-15％的香菇丁，油炸3min；
⑶加入豆豉和辣酱的比例为1：1-1：3，同时添加质量百分比为50％-60％豆瓣酱进行翻炒1-3min；得到油茶籽油风味香菇辣酱。
而且，步骤⑴中沸水中煮制10min。
而且，步骤⑵中香菇丁放入所占质量百分比为12％。
而且，步骤⑶中豆豉和辣酱的添加比例为1：2；豆瓣酱的质量百分比为55％。
本发明的优点和积极效果是：
本发明以油茶籽油、香菇、豆豉、辣酱、豆瓣酱为材料，通过单因素试验得出原辅料对感官影响的适合添加量后，进行正交实验，研究出油茶籽油风味香菇辣酱制作的最佳产品配方。本发明加入的油茶籽油中富含的油酸和亚油酸为主的不饱和和脂肪酸，其含量达90％以上，油酸含量超过80％，极易被人体吸收。对人体心脑血管、消化、生殖、神经内分泌、免疫系统都有很好的调节作用，长期食用，对高血压、心脑血管疾病、肥胖症等疾病有明显改善。该发明可以提高现有辣酱的营养价值，丰富其口感，风味特色较突出，并且可以避免产品同质化现象。
本发明方法制备过程操作方法简单，口味醇厚，营养丰富。油茶籽油营养丰富，效果好，具有消炎功效，富含维生素E和钙、铁、锌等微量元素，被医学家和营养学家誉为"生命之花"的锌元素，含量是大豆油的10倍，茶油中所含氨基酸的种类是所有食用油中最多。
香菇是具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的菌类食物。色泽红润，酱体均匀，组织细腻，辣酱兼有豆豉、辣椒及香菇的鲜香味，风味浓郁协调，芳香怡人。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
实施例1
一种油茶籽油风味香菇辣酱制备的方法，包括如下步骤：
⑴将干制香菇清洗后放入在沸水中煮制10min，捞出沥干表面水分、切成丁；
⑵倒入油茶籽油烧热至160℃，放入质量百分比为10％-15％的香菇丁，油炸3min；
⑶再加入豆豉和辣酱的比例为1：2、50％豆瓣酱进行翻炒1min；得到油茶籽油风味香菇辣酱。
实施例2
一种油茶籽油风味香菇辣酱制备方法，包括如下步骤：
⑴将干制香菇清洗后放入在沸水中煮制10min，捞出沥干表面水分、切成丁；
⑵倒入油茶籽油烧热至160℃，放入质量百分比为10％-15％的香菇丁，油炸3min；
⑶再加入豆豉和辣酱的比例为1：1、60％豆瓣酱进行翻炒1min；得到油茶籽油风味香菇辣酱。
实施例3
一种油茶籽油风味香菇辣酱制备方法，包括如下步骤：
⑴将干制香菇清洗后放入在沸水中煮制10min，捞出沥干表面水分、切成丁；
⑵倒入油茶籽油烧热至160℃，放入质量百分比为10％-15％的香菇丁，油炸3min；
⑶再加入豆豉和辣酱的比例为1：3、50％豆瓣酱进行翻炒1min；得到油茶籽油风味黄花菜香菇辣酱。
尽管为说明目的公开了本发明的实施例，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例所公开的内容。
Claims (4)
1.一种油茶籽油风味香菇辣酱制备方法，其特征在于：包括如下方法步骤：
⑴将干制香菇清洗后放入在沸水中煮制10min，捞出沥干表面水分、切成丁；
⑵倒入油茶籽油烧热至160℃，放入质量百分比为10％-15％的香菇丁，油炸3min；
⑶加入豆豉和辣酱的比例为1：1-1：3，同时添加质量百分比为50％-60％豆瓣酱进行翻炒1-3min；得到油茶籽油风味香菇辣酱。
2.根据权利要求1所述的一种油茶籽油风味香菇辣酱制备方法，其特征在于：步骤⑴中沸水中煮制10min。
3.根据权利要求1所述的一种油茶籽油风味香菇辣酱制备方法，其特征在于：步骤⑵中香菇丁放入所占质量百分比为12％。
4.根据权利要求1所述的一种油茶籽油风味香菇辣酱制备方法，其特征在于：步骤⑶中豆豉和辣酱的添加比例为1：2；豆瓣酱的质量百分比为55％。
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| CN104643025A (zh) * | 2015-02-04 | 2015-05-27 | 张翔 | 一种香辣香菇酱 |
| CN110122805A (zh) * | 2019-06-13 | 2019-08-16 | 贵州老外婆风味食品有限公司 | 一种茶油菌菇油辣椒及其制备方法 |
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| CN104643025A (zh) * | 2015-02-04 | 2015-05-27 | 张翔 | 一种香辣香菇酱 |
| CN110122805A (zh) * | 2019-06-13 | 2019-08-16 | 贵州老外婆风味食品有限公司 | 一种茶油菌菇油辣椒及其制备方法 |
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