CN114223881A - 一种香五仁油辣椒酱及其制备方法 - Google Patents
一种香五仁油辣椒酱及其制备方法 Download PDFInfo
- Publication number
- CN114223881A CN114223881A CN202111613657.1A CN202111613657A CN114223881A CN 114223881 A CN114223881 A CN 114223881A CN 202111613657 A CN202111613657 A CN 202111613657A CN 114223881 A CN114223881 A CN 114223881A
- Authority
- CN
- China
- Prior art keywords
- parts
- kernel
- kernels
- spice
- spiced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000004160 Capsicum annuum Species 0.000 title claims abstract 14
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 124
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 40
- 240000006677 Vicia faba Species 0.000 claims abstract description 40
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 40
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 32
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 32
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 32
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 32
- 240000004713 Pisum sativum Species 0.000 claims abstract description 32
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 32
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 32
- 235000020232 peanut Nutrition 0.000 claims abstract description 32
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 32
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 14
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 13
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 13
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 13
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000002778 food additive Substances 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims description 160
- 239000000243 solution Substances 0.000 claims description 77
- 239000000284 extract Substances 0.000 claims description 54
- 239000002994 raw material Substances 0.000 claims description 47
- 238000000605 extraction Methods 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 239000000287 crude extract Substances 0.000 claims description 35
- 238000002791 soaking Methods 0.000 claims description 34
- 239000011259 mixed solution Substances 0.000 claims description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 238000011282 treatment Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 13
- 239000011265 semifinished product Substances 0.000 claims description 12
- PYIDGJJWBIBVIA-UYTYNIKBSA-N lauryl glucoside Chemical compound CCCCCCCCCCCCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PYIDGJJWBIBVIA-UYTYNIKBSA-N 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 230000001680 brushing effect Effects 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 230000001965 increasing effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000008855 peristalsis Effects 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 46
- 239000003921 oil Substances 0.000 description 42
- 235000019198 oils Nutrition 0.000 description 42
- 230000000052 comparative effect Effects 0.000 description 34
- 239000007789 gas Substances 0.000 description 30
- 239000004480 active ingredient Substances 0.000 description 29
- 241000207961 Sesamum Species 0.000 description 27
- 238000000108 ultra-filtration Methods 0.000 description 22
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 21
- 238000001704 evaporation Methods 0.000 description 20
- 230000008020 evaporation Effects 0.000 description 20
- 230000000694 effects Effects 0.000 description 17
- 239000007788 liquid Substances 0.000 description 15
- 235000002639 sodium chloride Nutrition 0.000 description 15
- 238000000874 microwave-assisted extraction Methods 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 11
- 239000002253 acid Substances 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 239000004519 grease Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 229920001661 Chitosan Polymers 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 240000003889 Piper guineense Species 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
- 244000223014 Syzygium aromaticum Species 0.000 description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 239000012856 weighed raw material Substances 0.000 description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 5
- 241000233866 Fungi Species 0.000 description 5
- 240000007232 Illicium verum Species 0.000 description 5
- 235000008227 Illicium verum Nutrition 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical class [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- 238000005352 clarification Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000012086 standard solution Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- 229960000583 acetic acid Drugs 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 239000012362 glacial acetic acid Substances 0.000 description 3
- 230000003116 impacting effect Effects 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 235000007686 potassium Nutrition 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000000194 supercritical-fluid extraction Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- PSLIMVZEAPALCD-UHFFFAOYSA-N ethanol;ethoxyethane Chemical compound CCO.CCOCC PSLIMVZEAPALCD-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000005414 inactive ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- CHWRSCGUEQEHOH-UHFFFAOYSA-N potassium oxide Chemical compound [O-2].[K+].[K+] CHWRSCGUEQEHOH-UHFFFAOYSA-N 0.000 description 1
- 229910001950 potassium oxide Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000013215 result calculation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本申请公开了一种香五仁油辣椒酱及其制备方法,属于食品加工技术领域。该辣椒酱按重量份数计,包括:红辣油100‑150份、辣椒40‑60份、洋葱5‑10份、生姜1‑5份、大蒜5‑10份、豆瓣酱10‑20份、辣椒粉1‑5份、花生仁10‑30份、蚕豆仁10‑30份、豌豆仁5‑20份、白芝麻10‑20份、葵花籽仁10‑20份、食用盐1‑2份、味精1‑2份、异麦芽低聚糖2‑4份、食品添加剂0.1‑0.3份,所述食品添加剂包括叔丁基对苯二酚、抗坏血酸和山梨酸钾。该辣椒酱中各个成分的配合能够有效防止油脂酸败及产生的哈喇味,延长其货架期;同时还能促进肠蠕动、增进机体免疫力、降低胆固醇及血脂。
Description
技术领域
本申请涉及一种香五仁油辣椒酱及其制备方法,属于食品加工技术领域,具体属于辣椒酱加工技术领域。
背景技术
辣椒酱是一种比较常见的调味品,是用辣椒制作成的酱料,以湖南为多。辣椒酱有油制和水制两种,油制是用芝麻油和辣椒制成,颜色鲜红,上面浮着一层芝麻油,容易保存;水制是用水和辣椒制成,颜色鲜红,加入蒜、姜、糖、盐,味道更鲜美。各个地区都有不同的地方风味辣椒酱,一般用作凉拌菜,面条,炒菜的作料,广受人们喜爱。
目前香五仁油辣椒酱中油脂酸败导致风味发生变化、营养物质流失是面临的一大问题;同时,针对五仁原料的预处理,传统方法是将其吸水后油炸,油炸时的高温处理容易破坏五仁内部的抗氧化成分,在生产和储存过程中出现油脂酸败问题,而且油炸容易使得五仁过度干燥或者焦化,导致坚硬难嚼和口感不好的问题。
发明内容
为了解决上述问题,提供了一种香五仁油辣椒酱及其制备方法,该方法采用超声浸泡和气体射流冲击技术对花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁进行前处理,能够使得上述原料中的颜色保存率更好,原料的水活度更低,抗氧化成分得到最大限度的保留,起到了入味、杀菌、钝化酶活作用,降低辣椒酱中油脂酸败的概率,提高辣椒酱的口感。
根据本申请的一个方面,提供了一种香五仁油辣椒酱,该辣椒酱按重量份数计,包括:红辣油100-150份、辣椒40-60份、洋葱5-10份、生姜1-5份、大蒜5-10份、豆瓣酱10-20份、辣椒粉1-5份、花生仁10-30份、蚕豆仁10-30份、豌豆仁5-20份、白芝麻10-20份、葵花籽仁10-20份、食用盐1-2份、味精1-2份、异麦芽低聚糖2-4份、食品添加剂0.1-0.3份,所述食品添加剂包括叔丁基对苯二酚、抗坏血酸和山梨酸钾。上述原料中的辣椒用于提升辣椒酱的香味,辣椒粉主要用于提升辣椒酱的辣度。
叔丁基对苯二酚,是一种强抗氧化剂,能清除自由基,有效延缓油脂氧化,有效抑制细菌及霉菌生长,适用于动植物脂肪和富脂食品,不影响食品的色泽、风味。抗坏血酸在油脂中抗氧化效果良好,将其与叔丁基对苯二酚复配使用,抗坏血酸可以为叔丁基对苯二酚提供弱酸性环境,使之抗氧化效果更好发挥。异麦芽低聚糖可以与油脂中游离的氢原子相结合,抑制油脂腐败菌,能够达到延缓油脂氧化酸败的效果而延长其货架期,且异麦芽低聚糖有净化肠道、促进肠蠕动、增进机体免疫力、降低胆固醇及血脂等效应。
可选地,所述叔丁基对苯二酚0.01-0.03份,所述抗坏血酸0.01-0.03份,所述山梨酸钾0.1-0.2份。
根据本申请的另一个方面,提供了上述任一种所述的香五仁油辣椒酱的制备方法,该方法包括下述步骤:
(1)原料前处理:将所述花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡,并将所述浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,制得五仁半成品;
(2)熬制:将所述红辣油放入炒制机升温至120-140℃,依次加入洋葱、生姜、大蒜、辣椒、辣椒粉、豆瓣酱和五仁半成品,充分搅拌混匀;
(3)调味:熬制结束后加入食盐、味精、异麦芽低聚糖及食品添加剂搅拌至均匀,出料后灭菌,即制得所述香五仁辣椒酱。
具体的,本申请所指的五仁是对花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁的统称。
对花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁进行超声浸泡和置于气体射流冲击烤箱中烤制,能够提高上述原料内抗氧化成分的保存率,超声处理可在固体和液体相接触界面产生声冲流,能够使扩散边界层减薄削弱,提高浸泡液的渗透速率,同时对于上述原料中的风味物质和营养成分的损失较少,且组织结构保持不变;气体射流冲击烤箱中,将具有一定压力及温度的气体,通过狭缝形或圆形喷嘴直接喷射到上述原料表面,从而对上述原料进行加热。使得上述原料具有良好的加热性能和传热系数,与传统油炸原料相比,不仅具有效率高、成本低、污染小等特点,而且还能提高辣椒酱的加工品质,同时可以起到杀菌、护色、钝化酶活等优点,使得上述原料软硬适中,便于用户食用,提高辣椒酱的口感。
可选地,所述气体射流冲击烤箱的温度为130-150℃,时间为3-10min,优选的,所述气体射流冲击烤箱的温度为130℃,时间为5min。
可选地,所述气体射流冲击烤箱中,气体冲击速度为10-15m/s,优选为12m/s。
上述气体射流冲击烤箱的温度、时间及气体冲击速度的设置能够降低对花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁原料中营养成分的破坏,最大限度的保存上述原料中的营养成分,传统的油炸方式,对上述原料的营养成分的破坏率在40-50%范围内,而本申请的气体射流冲击烤箱中烘烤的处理方式可将对上述原料的营养成分的破坏率降低至20%以下。
具体的,花生仁的营养物质主要包括蛋白质、氨基酸、脂溶性维生素E、脂肪(不饱和脂肪酸占主要)、无机盐(富含铜镁钾钙)等;葵花籽仁的营养成分主要包括维生素E以及丰富的铁锌钾等微量元素;蚕豆仁的营养成分主要包括蛋白质、糖、矿物质、维他命、钙和铁;豌豆的营养成分主要包括蛋白质、胡萝卜素、钙、维生素A、维生素E等;芝麻的营养成分主要包括蛋白质、膳食纤维、钙、磷、钾、核黄素、维生素C等。
可选地,所述浸泡液包括食盐10-20份、香辛料提取液2-10份和水70-90份。添加香辛料提取液对花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁进行超声浸泡,香辛料提取液中的活性成分能够渗入至原料内部,对上述原料进行杀菌处理,并且该香辛料提取液随着渗入至上述原料的内部加入到辣椒酱中,能够有效抑制辣椒酱中菌类的繁殖,降低辣椒酱发生油脂酸败的概率,延长辣椒酱的保质期,并且香辛料提取液中的呈香、呈味物质还可以使辣椒酱的风味更佳突出,进一步提高产品的品质。
可选地,所述香辛料提取液通过下述步骤制得:
S1:将所述香辛料经过磁场处理后粉碎过筛,置于提取器内;
S2:将水和酒精的混合液加入到提取容器中,过滤后得到粗提液,所述混合液与所述香辛料的重量比为(10-15):1,所述水和酒精的重量比为1:(2-4);
S3:重复步骤S2,对所述香辛料提取2-6次,将每次过滤得到的粗提液混合,经萃取、闪蒸和超滤浓缩后得到香辛料提取液。
上述处理能够充分的将香辛料中的活性成分提取出来,提高香辛料的提取率,并且所得到的香辛料提取液中活性成分的活性高,对辣椒酱中的酵母菌等菌类的抑制效果显著。
可选地,所述磁场处理的磁场强度为100-700kA/m,处理时间为2-6h。该磁场处理的强度能够激发香辛料组分的新陈代谢速率,促使香辛料中的酶活性发生改变,使得香辛料中的挥发性成分和活性成分运动能力增强,在后续提取中能够快速进入粗提液中,提高粗提液中活性成分的含量。
可选地,所述磁场处理分为三个阶段:
一次处理:香辛料未经粉碎处理,磁场强度为100-200kA/m,处理时间为0.5-1h;
二次处理:香辛料初步粉碎,香辛料粒径为100-250目,磁场强度为250-400kA/m,处理时间为2-4h;
三次处理:香辛料二次粉碎,香辛料粒径为350-500目,磁场强度为600-700kA/m,处理时间为1-2h。
通过将香辛料粉碎为不同的粒径范围,进而进行分阶段的磁场处理,粒径逐渐变小的同时磁场的强度逐渐增大,可最大限度的促进香辛料内的活性成分进行运动,并且最大程度的保证该活性成分的活性,同时上述磁场处理阶段能够将香辛料中的非活性成分进行抑制,减少粗提液中的杂质数量,提高粗提液中香辛料活性成分的纯度。
可选地,所述混合液中还包括十二烷基葡萄糖苷,所述十二烷基葡萄糖苷占所述混合液重量的0.1%-0.5%。在混合液中加入十二烷基葡萄糖苷,能够进一步提高香辛料中的酶活性,该物质中的极性基团能够渗入香辛料物质内部,并诱导香辛料中的活性成分快速脱出,促进香辛料中的活性成分进入至混合液中,并且十二烷基葡萄糖苷能够对粗提液进行杀菌,提高粗提液的洁净程度,该物质加入之后能够进一步增强香辛料提取液对牛肉酱的抑菌效果,尤其是提高对酵母菌的抑菌率。另外,十二烷基葡萄糖苷的加入能够抑制牛肉酱中的油脂酸败,在不增加防腐剂的情况下,延长牛肉酱的保质期,保证牛肉酱中营养物质的含量。
可选地,所述微波提取的功率为200-300W,温度为30-70℃,压力为常压,提取时间为1-3h。微波提取能够进一步提高香辛料中的活性成分的提取率,缩短混合液的提取时间,节约生产流程。
可选地,步骤S3中,所述萃取为超临界二氧化碳萃取,将所述粗提液置于超临界流体萃取釜中,设置萃取温度为30-60℃,萃取压力为20-40MPa,二氧化碳流量为10-20kg/h,萃取时间为4-8h,得到所述萃取液。采用超临界二氧化碳萃取,在此条件下能够将粗提液中活性成分进行提纯,并最大程度保证活性成分的活性,得到的萃取液中杂质大大减少,活性成分的纯度及活性均较高。
可选地,步骤S3中,将萃取后得到的萃取液置于70-90℃下闪蒸,所述闪蒸浓缩至所述粗提液体积的1/5-1/10,得到闪蒸液。
可选地,步骤S3中,所述超滤浓缩中,超滤膜孔径为0.1-0.2μm,在温度为55-70℃,超滤压力为0.20-0.40MPa下进行超滤浓缩得到所述香辛料提取液,所述香辛料提取液浓缩至所述粗提液体积的1/15-1/20。
闪蒸步骤实现萃取液的活性成分与溶剂的初步分离,超滤浓缩则是实现活性成分与溶剂的二次分离,闪蒸与超滤浓缩结合,能够快速将溶剂进行脱除,提高香辛料提取液中活性成分的活性,避免造成活性成分的失活,同时还能提高香辛料提取液中活性成分的纯度,保证该香辛料提取液发挥最好的抑菌效果。
可选地,所述酒精的浓度为60%-90%。优选的,所述水和酒精的重量比为1:3,该酒精浓度与水重量比结合,能够促进该香辛料中的活性成分进入至混合液中,提高香辛料提取液中活性成分的含量。
可选地,所述香辛料在磁场处理前的含水量为5%-10%。香辛料含有一定的水分可在后续微波提取中促进混合液中的分子进入至香辛料内部,有利于香辛料中活性成分进入至混合液中。
可选地,所述粗提液在萃取之前加入壳聚糖进行澄清处理,所述壳聚糖占所述粗提液重量的0.01%-0.1%。
可选地,步骤(2)中,将所述红辣油放入炒制机升温至130℃,设置搅拌速度为25Hz,加入洋葱、生姜、大蒜和辣椒炸制20min,加入辣椒粉和豆瓣酱熬制15min,随后加入五仁半成品炸制10min,最后调大搅拌速度,加入食盐、味精、异麦芽低聚糖及食品添加剂,小火搅拌15min后即可出料。
可选地,所述红辣油的制备方法包括:称取100-150份大豆油、6-9份干辣椒碎、18-21份鲜小米辣,将大豆油升温160-170℃,加入干辣椒碎和鲜小米辣炸3-5min,即制得所述红辣油。
本申请的有益效果包括但不限于:
1.根据本申请的香五仁油辣椒酱,将叔丁基对苯二酚与抗坏血酸复配使用,有效防止油脂酸败及产生的哈喇味,延长其货架期;添加异麦芽低聚糖,与红辣油作用产生独特的香气,且异麦芽低聚糖加入能够起到净化肠道、促进肠蠕动、增进机体免疫力、降低胆固醇及血脂的作用。
2.根据本申请的香五仁油辣椒酱的制备方法,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁原料经过超声浸泡和气体射流冲击焙烤前处理,对上述原料起到了入味、杀菌和钝化过氧化酶和蛋白酶等酶活作用,有效抑制辣椒酱中菌类的繁殖,降低辣椒酱发生油脂酸败的几率。
3.根据本申请的香五仁油辣椒酱的制备方法,与传统油炸方式处理原料得到的辣椒酱相比,本申请的香五仁辣椒酱货架期长、口感丰富、可调节胃肠道微生态平衡,能够更好的满足现代人的需求。
4.根据本申请的香五仁油辣椒酱的制备方法,超声浸泡中能够促进香辛料提取液的有效成分渗透至原料内部,在不破坏原料自身营养成分的基础上,能够有效抑制辣椒酱中菌类的繁殖,进一步延长辣椒酱的保质期。
具体实施方式
下面结合实施例详述本申请,但本申请并不局限于这些实施例。
如无特别说明,本申请的实施例中的原料均通过商业途径购买。
为更好的说明本发明的目的、技术方案和优点,下面将结合优选的实施方式对本发明做进一步说明。
实施例1
本实施例涉及香辛料提取液的制备,包括下述步骤:
S1:将香辛料经过磁场处理后粉碎过筛,装入提取容器内;
S2:将水和酒精的混合液加入到提取容器中,进行微波提取,过滤后得到粗提液,所述混合液与所述香辛料的重量比为(10-15):1,所述水和酒精的重量比为1:(2-4);
S3:重复步骤S2,对所述香辛料提取2-6次,将每次过滤得到的粗提液混合,经萃取、闪蒸和超滤浓缩后得到香辛料提取液;
按重量份数计,所述香辛料包括丁香8-15份、桂皮8-15份、八角10-20份、花椒10-30份、姜10-20份和辣椒10-20份。
根据上述方法制备香辛料提取液1#-7#和对比香辛料提取液D1#-D3#,具体制备方法如下:
香辛料提取液1#:
S1:按以下配方称取香辛料:10份丁香、10份桂皮、13份八角、18份花椒、13份姜和13份辣椒,香辛料的含水量为5%,在磁场强度200kA/m下处理1h,随后将香辛料初步粉碎,过150目筛,在400kA/m下处理4h,最后将香辛料再次粉碎,过400目筛,在600kA/m下处理1h后装入提取容器中;
S2:将水和酒精的混合液加入到提取容器中,进行微波提取,过滤后得到粗提液,微波提取的功率为300W,温度为45℃,压力为常压,提取时间为2h,其中混合液与香辛料的重量比为12:1,酒精的浓度为75%,水和酒精的重量比为1:3;
S3:重复步骤S2,对香辛料提取4次,将每次过滤得到的粗提液混合,加入壳聚糖进行澄清处理,壳聚糖的重量占粗提液重量的0.05%,经萃取、闪蒸和超滤浓缩后得到香辛料提取液1#,其中:
萃取:将粗提液置于超临界流体萃取釜中,设置萃取温度为50℃,待温度达到设定值后调节二氧化碳流量为15kg/h,混合后开启二氧化碳高压柱塞泵,调整萃取压力至25MPa后萃取4h,萃取完成将超临界流体转移至分离器内分离,分离器的压力为6MPa,分离温度55℃,即得到萃取液;
闪蒸:将萃取液置于真空浓缩装置中,在80℃下进行闪蒸浓缩得到闪蒸液,闪蒸液占粗提液体积的1/10;
超滤浓缩:在60℃下,选择超滤压力为0.20MPa,孔径为0.2μm的超滤膜对闪蒸液进行超滤浓缩,得到香辛料提取液1#,该香辛料提取液1#占粗提液体积的1/15。
香辛料提取液2#:
香辛料提取液2#与香辛料提取液1#的区别在于,步骤S1中磁场处理步骤不同,具体为:
S1:按以下配方称取香辛料:10份丁香、10份桂皮、13份八角、18份花椒、13份姜和13份辣椒,香辛料的含水量为5%,在磁场强度600kA/m下处理0.5h,随后将香辛料初步粉碎,过150目筛,在400kA/m下处理4h,最后将香辛料再次粉碎,过400目筛,在200kA/m下处理2h后装入提取容器中;
S2、S3:与香辛料提取液1#相同,得到香辛料提取液2#。
香辛料提取液3#:
香辛料提取液3#与香辛料提取液1#的区别在于,步骤S1中磁场处理步骤不同,具体为:
S1:按以下配方称取香辛料:10份丁香、10份桂皮、13份八角、18份花椒、13份姜和13份辣椒,香辛料的含水量为5%,将香辛料粉碎,过150目筛,在磁场强度400kA/m下处理6h后装入提取容器中;
S2、S3:与香辛料提取液1#相同,得到香辛料提取液3#。
香辛料提取液4#:
香辛料提取液4#与香辛料提取液1#的区别在于,步骤S2中微波提取步骤不同,具体为:
S1:与香辛料提取液1#相同;
S2:将水和酒精的混合液加入到提取容器中,进行微波提取,过滤后得到粗提液,微波提取的功率为200W,温度为25℃,压力为常压,提取时间为1h,其中混合液与香辛料的重量比为12:1,酒精的浓度为75%,水和酒精的重量比为1:3;
S3:与香辛料提取液1#相同,得到香辛料提取液4#。
香辛料提取液5#:
香辛料提取液5#与香辛料提取液1#的区别在于,步骤S2中混合液的成分不同,具体为:
S1:与香辛料提取液1#相同;
S2:将水和酒精的混合液加入到提取容器中,进行微波提取,过滤后得到粗提液,微波提取的功率为300W,温度为45℃,压力为常压,提取时间为2h,其中混合液与香辛料的重量比为15:1,酒精的浓度为90%,水和酒精的重量比为1:4;
S3:与香辛料提取液1#相同,得到香辛料提取液5#。
香辛料提取液6#:
香辛料提取液6#与香辛料提取液1#的区别在于,步骤S2中混合液中还加入了十二烷基葡萄糖苷,具体为:
S1:与香辛料提取液1#相同;
S2:将水和酒精的混合液加入到提取容器中,进行微波提取,过滤后得到粗提液,微波提取的功率为300W,温度为45℃,压力为常压,提取时间为2h,其中混合液与香辛料的重量比为12:1,酒精的浓度为75%,水和酒精的重量比为1:3,混合液中还包括十二烷基葡萄糖苷,十二烷基葡萄糖苷占混合液重量的0.2%;
S3:与香辛料提取液1#相同,得到香辛料提取液6#。
香辛料提取液7#:
香辛料提取液7#与香辛料提取液1#的区别在于,步骤S1中香辛料的含水量不同,具体为:
S1:按以下配方称取香辛料:10份丁香、10份桂皮、13份八角、18份花椒、13份姜和13份辣椒,香辛料的含水量为10%,在磁场强度200kA/m下处理1h,随后将香辛料初步粉碎,过150目筛,在400kA/m下处理4h,最后将香辛料再次粉碎,过400目筛,在600kA/m下处理1h后装入提取容器中;
S2、S3:与香辛料提取液1#相同,得到香辛料提取液7#。
对比香辛料提取液D1#:
对比香辛料提取液D1#与香辛料提取液1#的区别在于,步骤S1中,香辛料未经过磁场处理,具体如下:
S1:按以下配方称取香辛料:10份丁香、10份桂皮、13份八角、18份花椒、13份姜和13份辣椒,香辛料的含水量为5%,将香辛料粉碎,过400目筛后装入提取容器中;
S2、S3:与香辛料提取液1#相同,得到对比香辛料提取液D1#;
对比香辛料提取液D2#:
对比香辛料提取液D2#与香辛料提取液1#的区别在于,步骤S3中无萃取步骤,具体如下:
S1、S2:与香辛料提取液1#相同;
S3:重复步骤S2,对香辛料提取4次,将每次过滤得到的粗提液混合,加入壳聚糖进行澄清处理,壳聚糖的重量占粗提液重量的0.05%,经闪蒸和超滤浓缩后得到对比香辛料提取液D2#,其中:
闪蒸:将粗提液置于真空浓缩装置中,在80℃下进行闪蒸浓缩得到闪蒸液,闪蒸液占粗提液体积的1/10;
超滤浓缩:在60℃下,选择超滤压力为0.20MPa,孔径为0.2μm的超滤膜对闪蒸液进行超滤浓缩,得到对比香辛料提取液D2#,该对比香辛料提取液D2#占粗提液体积的1/15。
对比香辛料提取液D3#:
对比香辛料提取液D3#与香辛料提取液1#的区别在于,步骤S3中无闪蒸步骤,具体如下:
S1、S2:与香辛料提取液1#相同;
S3:重复步骤S2,对香辛料提取4次,将每次过滤得到的粗提液混合,加入壳聚糖进行澄清处理,壳聚糖的重量占粗提液重量的0.05%,经闪蒸和超滤浓缩后得到对比香辛料提取液D3#,其中:
萃取:将粗提液置于超临界流体萃取釜中,设置萃取温度为50℃,待温度达到设定值后调节二氧化碳流量为15kg/h,混合后开启二氧化碳高压柱塞泵,调整萃取压力至25MPa后萃取4h,萃取完成将超临界流体转移至分离器内分离,分离器的压力为6MPa,分离温度55℃,即得到萃取液;
超滤浓缩:在60℃下,选择超滤压力为0.20MPa,孔径为0.2μm的超滤膜对萃取液进行超滤浓缩,得到对比香辛料提取液D3#,该对比香辛料提取液D3#占粗提液体积的1/15。
将本实施例制得的香辛料提取液1#-7#和对比香辛料提取液D1#-D3#进行纯度及抑菌试验测试,具体如下:
酵母菌:制备酵母菌悬液(浓度相当于0.5个麦氏浊度),此时菌悬液中所含活菌量约为1.5×108CFU/ml;采用纸片琼脂扩散法测定香辛料提取液的抑菌活性,每100ml培养基内加入1ml酵母菌悬浮液,制成含菌的琼脂平板备用,用无菌镊子取加有香辛料提取液的圆滤纸片(每片吸取5μL)贴于营养平板表面,于培养箱中28℃培养36h后观察并测量抑菌圈直径,计算抑菌率,每个提取液抑菌实验重复三次,抑菌率为三次实验的平均值,以无菌水替代香辛料提取液作对照组。
霉菌和大肠杆菌的测试与酵母菌相同,分别制备霉菌和大肠杆菌悬液(浓度相当于0.5个麦氏浊度),微生物细菌的测试与酵母菌相似,不同之处在于微生物细菌是在37℃恒温箱培养24h,霉菌、微生物细菌和大肠杆菌的对照组与酵母菌的设置相同,此处不再赘述。
上述菌种的抑菌率计算公式为:
[(对照组抑菌圈直径-实验组抑菌圈直径)/(对照组抑菌圈直径-菌饼直径)]×100%。结果见下表1。
表1
根据表1的测试可知,本申请中对于香辛料的分段磁场及粉碎处理和超声处理,能够最大限度的促进香辛料内的活性成分进行运动,提高该香辛料活性成分的提取率;在混合液中加入十二烷基葡萄糖苷,不光能够提高香辛料提取液中活性成分的纯度,还能够提高该香辛料提取液的抑菌率;萃取、闪蒸和超滤浓缩的处理步骤结合能够对粗提液中活性成分进行提纯,提高香辛料提取液中活性成分的活性,避免造成活性成分的失活,同时还能提高香辛料提取液中活性成分的纯度,保证该香辛料提取液发挥最好的抑菌效果。
实施例2
本实施例设计辣椒酱1#-6#和对比辣椒酱D1#-D4#的制备与检测,具体如下:
辣椒酱1#
按重量份数计,辣椒酱1#包括红辣油100份、辣椒42份、洋葱5份、姜1份、大蒜5份、豆瓣酱10份、辣椒粉1份、花生仁10份、蚕豆仁10份、豌豆仁5份、白芝麻10份、葵花籽仁10份、食用盐1份、味精1份、异麦芽低聚糖2份、叔丁基对苯二酚0.01份、抗坏血酸0.01份、山梨酸钾0.1份。
辣椒酱1#的制备包括下述步骤:
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡30min,其中浸泡液包括15份食盐、6份实施例1制备的香辛料提取液6#和79份的水,之后将浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,设置烤箱温度为130℃,时间为5min,气体冲击速度为12m/s,得到半成品;
(2)熬制:将红辣油放入炒制机升温至130℃,设置搅拌速度为25Hz,加入洋葱、生姜、大蒜和辣椒炸制20min,加入辣椒粉和豆瓣酱熬制15min,随后加入步骤(1)的半成品炸制10min,最后调大搅拌速度,加入食盐、味精、异麦芽低聚糖及食品添加剂,小火搅拌15min后即可出料;
(3)调味:熬制结束后加入食盐、味精、异麦芽低聚糖及叔丁基对苯二酚、抗坏血酸和山梨酸钾搅拌至均匀,出料后灭菌,即制得辣椒酱1#。
辣椒酱2#
按重量份数计,辣椒酱2#包括:红辣油120份、辣椒48份、洋葱8份、姜3份、大蒜8份、豆瓣酱15份、辣椒粉3份、花生仁20份、蚕豆仁20份、豌豆仁10份、白芝麻15份、葵花籽仁15份、食用盐1.5份、味精1.5份、异麦芽低聚糖3份、叔丁基对苯二酚0.02份、抗坏血酸0.02份、山梨酸钾0.15份。
辣椒酱2#的制备步骤与辣椒酱1#的制备步骤相同,此处不再赘述,即制得辣椒酱2#。
辣椒酱3#
辣椒酱3#与辣椒酱2#所称量的原料种类及份数相同,与辣椒酱2#的区别在于制备步骤(1)中浸泡液的组分发生改变,具体如下:
辣椒酱3#的制备包括下述步骤:
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡30min,其中浸泡液包括15份食盐、2份实施例1制备的香辛料提取液6#和83份的水,之后将浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,设置烤箱温度为130℃,时间为5min,气体冲击速度为12m/s,得到半成品;
(2)(3)与辣椒酱2#相同,即制得辣椒酱3#。
辣椒酱4#
辣椒酱4#与辣椒酱2#所称量的原料种类及份数相同,与辣椒酱2#的区别在于制备步骤(1)中浸泡液的组分发生改变,具体如下:
辣椒酱4#的制备包括下述步骤:
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡30min,其中浸泡液包括15份食盐、3份五香粉、3份辣椒粉和79份的水,之后将浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,设置烤箱温度为130℃,时间为5min,气体冲击速度为12m/s,得到半成品;
(2)(3)与辣椒酱2#相同,即制得辣椒酱4#。
辣椒酱5#
辣椒酱5#与辣椒酱2#所称量的原料种类及份数相同,与辣椒酱2#的区别在于制备步骤(1)中气体射流冲击烤箱的温度及时间发生改变,具体如下:
辣椒酱5#的制备包括下述步骤:
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡30min,其中浸泡液包括15份食盐、6份实施例1制备的香辛料提取液6#和79份的水,之后将浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,设置烤箱温度为150℃,时间为10min,气体冲击速度为12m/s,得到半成品;
(2)(3)与辣椒酱2#相同,即制得辣椒酱5#。
辣椒酱6#
辣椒酱6#与辣椒酱2#所称量的原料种类及份数相同,与辣椒酱2#的区别在于制备步骤(1)中气体射流冲击烤箱中气体冲击速度发生改变,具体如下:
辣椒酱6#的制备包括下述步骤:
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡30min,其中浸泡液包括15份食盐、6份实施例1制备的香辛料提取液6#和79份的水,之后将浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,设置烤箱温度为130℃,时间为5min,气体冲击速度为15m/s,得到半成品;
(2)(3)与辣椒酱2#相同,即制得辣椒酱6#。
对比辣椒酱D1#
对比辣椒酱1#与辣椒酱2#的所称量的原料种类及份数相同,与辣椒酱2#的区别在于步骤(1)中不再使用气体射流冲击烤箱烤制,而是采用传统油炸的方式得到半成品,具体如下;
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡30min,其中浸泡液包括15份食盐、6份实施例1制备的香辛料提取液6#和79份的水,之后将浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入140-150℃的油温下炸制5min,得到半成品;
(2)(3)与辣椒酱2#相同,即制得对比辣椒酱D1#。
对比辣椒酱D2#
对比辣椒酱D2#与辣椒酱2#的区别在于,对比辣椒酱D2#中不添加叔丁基对苯二酚和抗坏血酸,其余原料种类、份数和制备步骤均与辣椒酱2#相同,此处不再赘述,即制得对比辣椒酱D2#。
对比辣椒酱D3#
对比辣椒酱D3#与辣椒酱2#的区别在于,对比辣椒酱D3#中不添加异麦芽低聚糖,其余原料种类、份数和制备步骤均与辣椒酱2#相同,此处不再赘述,即制得对比辣椒酱D3#。
对比辣椒酱D4#
对比辣椒酱D4#与辣椒酱2#所称量的原料种类及份数相同,与辣椒酱2#的区别在于,制备步骤(1)中不再对花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁进行超声浸泡,直接放入气体射流冲击烤箱中烤制,具体如下:
对比辣椒酱D4#的制备包括下述步骤:
(1)原料前处理:清洗各原料并晾干,将花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,设置烤箱温度为130℃,时间为5min,气体冲击速度为12m/s,得到半成品;
(2)(3)与辣椒酱2#相同,即制得对比辣椒酱D4#。
对实施例2制备的辣椒酱1#-6#和对比辣椒酱D1#-D4#进行感官、过氧化值和酸价检测,具体如下:
1、感官检测
评定小组由10名经过培训、专业的评定人员组成,对辣椒酱1#-6#和对比辣椒酱D1#-D4#样品随机进行编码,按照下表2分别对上述样品进行打分,上述样品的评价结果见下表3。
表2辣椒酱感官评价标准
表3辣椒酱感官评价结果
2、过氧化值:
采用过氧化值法对辣椒酱的油脂酸败进行定性检测,先配制氯仿-冰乙酸混合溶液:取40mL氯仿,加冰乙酸60mL,混匀;饱和碘化钾溶液:称取碘化钾10g,加水5mL,储于棕色瓶中。称取辣椒酱中3g油脂样品,溶于30mL氯仿-冰乙酸混合溶液,摇匀使其溶解,加入饱和碘化钾溶液1mL,3-5min后加3mL0.5%淀粉溶液,观察溶液的颜色变化。做3组平行实验,观察记录结果。溶液有蓝色生成,说明开始酸败,无蓝色生成,未酸败。对上述辣椒酱1#-6#和对比辣椒酱D1#-D4#样品做货架期实验,定性检测一定时间段内油脂酸败的情况,结果见下表4,表4中“无”则代表样品无蓝色出现,“有”则代表出现蓝色。
表4油脂酸败定性检测结果
3、酸价
采用滴定法进行酸价测定,先配制氧化钾标准溶液:称取5.6g氢氧化钾于烧杯中,加1000mL水溶解;1%酚酞指示剂:称取1g酚酞于烧杯中,加入100mL95%的乙醇溶解。称取辣椒酱的油脂样品3g于锥形瓶中,加入乙醚-乙醇混合液50mL,一直摇动至油脂溶解,加2~3滴酚酞指示剂,用氢氧化钾标准溶液滴定,一直滴定到出现微红色并且半分钟内红色不消失,则达到滴定终点。做3组平行实验,观察记录结果。结果计算公式如下:
W(KOH)=(V×C×56.1)/m
式中:W(KOH):样品的酸价,单位为mg/g;V:样品消耗氢氧化钾标准溶液体积(mL);C:氢氧化钾标准溶液的实际浓度(mol/L);56.1:氢氧化钾的摩尔质量;m:试样的质量(g)。
对上述辣椒酱1#-6#和对比辣椒酱D1#-D4#进行酸价检测,检测一定时间内各个样品的酸价数值,结果见下表5,由于国家标准中,酸价数值≤4才符合要求,因此表5中在辣椒酱1#-6#和对比辣椒酱D1#-D4#酸价大于4之后不再继续测试。
表5酸价检测结果
根据表3-表5的检测结果可知,辣椒酱2#的口感最佳,并且油脂酸败和酸价测试结果最好,证明本申请的气体射流冲击烤箱能够最大限度的保留五仁原料中营养成分和抗氧化成分,提高辣椒酱的品质,同时添加叔丁基对苯二酚、抗坏血酸和山梨酸钾能够不同程度的防止辣椒酱发生油脂酸败现象。另外采用实施例1的香辛料提取液进行浸泡能够使得香辛料中的有效成分渗入至五仁内部,能够抑制辣椒酱中菌类的繁殖,避免辣椒酱出现油脂酸败,延长辣椒酱的保质期。
以上所述,仅为本申请的实施例而已,本申请的保护范围并不受这些具体实施例的限制,而是由本申请的权利要求书来确定。对于本领域技术人员来说,本申请可以有各种更改和变化。凡在本申请的技术思想和原理之内所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (10)
1.一种香五仁油辣椒酱,其特征在于,按重量份数计,包括:红辣油100-150份、辣椒40-60份、洋葱5-10份、生姜1-5份、大蒜5-10份、豆瓣酱10-20份、辣椒粉1-5份、花生仁10-30份、蚕豆仁10-30份、豌豆仁5-20份、白芝麻10-20份、葵花籽仁10-20份、食用盐1-2份、味精1-2份、异麦芽低聚糖2-4份、食品添加剂0.1-0.3份,所述食品添加剂包括叔丁基对苯二酚、抗坏血酸和山梨酸钾。
2.根据权利要求1所述的香五仁油辣椒酱,其特征在于,所述叔丁基对苯二酚0.01-0.03份,所述抗坏血酸0.01-0.03份,所述山梨酸钾0.1-0.2份。
3.一种权利要求1或2所述的香五仁油辣椒酱的制备方法,其特征在于,包括下述步骤:
(1)原料前处理:将所述花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁放入浸泡液中超声浸泡,并将所述浸泡后的花生仁、蚕豆仁、豌豆仁、白芝麻和葵花籽仁表面刷油后放入气体射流冲击烤箱中烤制,制得五仁半成品;
(2)熬制:将所述红辣油放入炒制机升温至120-140℃,依次加入洋葱、生姜、大蒜、辣椒、辣椒粉、豆瓣酱和五仁半成品,充分搅拌混匀;
(3)调味:熬制结束后加入食盐、味精、异麦芽低聚糖及食品添加剂搅拌至均匀,出料后灭菌,即制得所述香五仁辣椒酱。
4.根据权利要求3所述的香五仁油辣椒酱的制备方法,其特征在于,所述气体射流冲击烤箱的温度为130-150℃,时间为3-10min。
5.根据权利要求4所述的香五仁油辣椒酱的制备方法,其特征在于,所述气体射流冲击烤箱中,气体冲击速度为10-15m/s。
6.根据权利要求3所述的香五仁油辣椒酱的制备方法,其特征在于,所述浸泡液包括食盐10-20份、香辛料提取液2-10份和水70-90份。
7.根据权利要求6所述的香五仁油辣椒酱的制备方法,其特征在于,所述香辛料提取液通过下述步骤制得:
S1:将所述香辛料经过磁场处理后粉碎过筛,置于提取器内;
S2:将水和酒精的混合液加入到提取容器中,过滤后得到粗提液,所述混合液与所述香辛料的重量比为(10-15):1,所述水和酒精的重量比为1:(2-4);
S3:重复步骤S2,对所述香辛料提取2-6次,将每次过滤得到的粗提液混合,经萃取、闪蒸和超滤浓缩后得到香辛料提取液。
8.根据权利要求7所述的香五仁油辣椒酱的制备方法,其特征在于,所述磁场处理的磁场强度为100-700kA/m,处理时间为2-6h。
9.根据权利要求7所述的香五仁油辣椒酱的制备方法,其特征在于,所述混合液中还包括十二烷基葡萄糖苷,所述十二烷基葡萄糖苷占所述混合液重量的0.1%-0.5%。
10.根据权利要求3所述的香五仁油辣椒酱的制备方法,其特征在于,步骤(2)中,将所述红辣油放入炒制机升温至130℃,设置搅拌速度为25Hz,加入洋葱、生姜、大蒜和辣椒炸制20min,加入辣椒粉和豆瓣酱熬制15min,随后加入五仁半成品炸制10min,最后调大搅拌速度,加入食盐、味精、异麦芽低聚糖及食品添加剂,小火搅拌15min后即可出料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111613657.1A CN114223881A (zh) | 2021-12-27 | 2021-12-27 | 一种香五仁油辣椒酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111613657.1A CN114223881A (zh) | 2021-12-27 | 2021-12-27 | 一种香五仁油辣椒酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114223881A true CN114223881A (zh) | 2022-03-25 |
Family
ID=80763443
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111613657.1A Pending CN114223881A (zh) | 2021-12-27 | 2021-12-27 | 一种香五仁油辣椒酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114223881A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100908931B1 (ko) * | 2009-01-16 | 2009-07-23 | 전북대학교산학협력단 | 알칼리를 이용하여 소나무 수피로부터 프로안토시아니딘이 함유된 추출물의 추출방법 |
CN102934792A (zh) * | 2012-11-15 | 2013-02-20 | 江苏小康食品有限公司 | 一种五仁香辣酱的配方及其制备方法 |
CN104324065A (zh) * | 2014-10-27 | 2015-02-04 | 福州品行科技发展有限公司 | 一种具有改善睡眠功能的组合物及其制备方法 |
CN109619206A (zh) * | 2018-12-29 | 2019-04-16 | 陕西师范大学 | 基于超声波与气体射流冲击干燥法联合处理豆腐干的方法 |
CN112704904A (zh) * | 2020-12-03 | 2021-04-27 | 百事基材料(青岛)股份有限公司 | 一种超临界co2技术萃取植物活性成分的方法 |
-
2021
- 2021-12-27 CN CN202111613657.1A patent/CN114223881A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100908931B1 (ko) * | 2009-01-16 | 2009-07-23 | 전북대학교산학협력단 | 알칼리를 이용하여 소나무 수피로부터 프로안토시아니딘이 함유된 추출물의 추출방법 |
CN102934792A (zh) * | 2012-11-15 | 2013-02-20 | 江苏小康食品有限公司 | 一种五仁香辣酱的配方及其制备方法 |
CN104324065A (zh) * | 2014-10-27 | 2015-02-04 | 福州品行科技发展有限公司 | 一种具有改善睡眠功能的组合物及其制备方法 |
CN109619206A (zh) * | 2018-12-29 | 2019-04-16 | 陕西师范大学 | 基于超声波与气体射流冲击干燥法联合处理豆腐干的方法 |
CN112704904A (zh) * | 2020-12-03 | 2021-04-27 | 百事基材料(青岛)股份有限公司 | 一种超临界co2技术萃取植物活性成分的方法 |
Non-Patent Citations (1)
Title |
---|
郑友军: "调味品生产工艺与配方", vol. 1, 中国轻工业出版社, pages: 201 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103284122A (zh) | 银鱼酱及其制备方法 | |
CN105495361A (zh) | 一种杂粮豆豉、豆酱及其制备方法与专用香料浸提液 | |
CN112438391A (zh) | 一种利用干辣椒二次发酵生产火锅底料的方法 | |
Mgbemere et al. | Effect of groundnut flour substitution on yield, quality and storage stability of kilishii–a Nigerian indigenous dried meat product | |
KR101934079B1 (ko) | 대추를 포함하는 김 스낵의 제조방법 및 이에 의해 제조된 김 스낵 | |
CN103766797B (zh) | 一种营养健脑黄花菜方便食品及加工方法 | |
Patel et al. | Fermentation of food wastes for generation of nutraceuticals and supplements | |
KR101740320B1 (ko) | 숙성 돼지고기 김밥의 제조방법 및 이에 의해 제조된 숙성 돼지고기 김밥 | |
KR102266142B1 (ko) | 직화 핫도그의 제조방법 및 이에 의해 제조된 직화 핫도그 | |
KR101995913B1 (ko) | 페이스트리의 제조방법 및 이에 의해 제조된 페이스트리 | |
KR102489470B1 (ko) | 치킨용 양념 소스의 제조방법 및 그 방법에 의한 양념 소스 | |
CN114223881A (zh) | 一种香五仁油辣椒酱及其制备方法 | |
KR102489466B1 (ko) | 치킨용 디핑 소스의 제조방법 및 그 방법에 의한 디핑 소스 | |
AU2021101643A4 (en) | A kind of natto compound garlic spicy sauce and its preparation method | |
KR101098624B1 (ko) | 묵은지 청국장의 제조방법 | |
KR20190000224A (ko) | 계피와 누에의 혼합 추출물이 포함된 된장소스 및 이의 제조방법 | |
KR101398108B1 (ko) | 막국수용 다대기의 제조방법 | |
CN113170872A (zh) | 一种复合型泡菜风味激发料的制作方法 | |
CN107307315B (zh) | 鸵鸟肉即食风味制品及其制备方法 | |
JP4719883B2 (ja) | 焼酎、発酵物、飲食品、飼料及びそれらの製造方法 | |
CN110916126A (zh) | 一种果蔬用低脂沙拉酱及其制备方法 | |
KR102277356B1 (ko) | 전복 내장 소스의 제조방법 및 그 방법에 의한 소스 | |
CN113040341B (zh) | 一种卤肉的加工方法 | |
CN107616473B (zh) | 一种烹饪酱汁的制备方法 | |
KR102598460B1 (ko) | 대게를 포함하는 식초 및 이의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |