CN114886108A - 一种咸味沙拉调味粉及其制备方法与应用 - Google Patents

一种咸味沙拉调味粉及其制备方法与应用 Download PDF

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CN114886108A
CN114886108A CN202210513105.1A CN202210513105A CN114886108A CN 114886108 A CN114886108 A CN 114886108A CN 202210513105 A CN202210513105 A CN 202210513105A CN 114886108 A CN114886108 A CN 114886108A
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salad
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江津津
陈烽华
欧爱芬
万红霞
王欢
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Guangzhou City Polytechnic
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Abstract

本发明公开了一种咸味沙拉复合调味粉及其制备方法与应用，属于调味品加工技术领域。本发明提供的咸味沙拉复合调味粉通过食用盐与甜味粉、鲜味粉、食醋粉、陈皮粉、辣椒粉、蒜头粉以及芝麻粉的相互配合，香味和滋味独特，将其撒在新鲜沙拉原料表面时，经过搅拌可以使香气食物和滋味进一步的释放；在食用沙拉时，各个原料与沙拉粉相互融合，即可提高沙拉的口感，使沙拉更加可口，符合中国人的味蕾；此外，本沙拉复合调味粉原料天然，具有低热量、清香解腻、和胃健脾的作用，可以促进消化、降低“三高”导致的慢性病的风险。

Description

一种咸味沙拉调味粉及其制备方法与应用
技术领域
本发明涉及调味品加工技术领域，具体涉及一种咸味沙拉复合调味粉及其制备方法与应用。
背景技术
沙拉源于西方，包括水果沙拉、蔬菜沙拉、其他沙拉，蔬菜沙拉和其他沙拉类似于中国的凉拌菜，但是在选材和调味上有自己的特色。沙拉大都具有色泽鲜艳、外形美观、鲜嫩爽口、解腻开胃的特点，是一类清爽清新的菜肴，沙拉调味料也有所讲究，常用得沙拉调味料包括以蛋黄酱为基础的色拉酱、千岛酱、凯撒酱等，也有味道清淡的日式油醋汁和以芝麻和芝麻油调味的煎培类沙拉酱。总体而言，这些调味料热量偏高，也不具有中国风味。
复合调味粉是以两种以上的调味粉为主要原料，且具有粒径小、易分散、易添加的一种调味粉末，有呈香强烈、促进食欲、改善风味等功能。该复合调味粉是区别于传统的沙拉酱等高热量调味酱的一类沙拉调味粉末，不添加油脂和人工合成鲜味物质等成分，采用物理技术措施进行加工处理，最终可制成有中国风味特色的低热量、安全无毒的调味产品。
发明内容
本发明的目的在于克服上述现有技术的不足而提供一种原料天然、低热量、清香解腻、和胃健脾的适合咸味沙拉的复合调味粉及其制备方法与应用。
为实现上述目的，本发明采取的技术方案为：一种咸味沙拉复合调味粉，包含以下重量份的组分：食用盐5-10份、食醋粉8-12份、甜味粉24-36份、鲜味粉15-20份、蒜头粉1-5份、陈皮粉1-5份、辣椒粉2-7份和芝麻粉2-5份；所述鲜味粉采用天然发酵的原料制得，所述蒜头粉中包含重量百分比为0.5％-0.7％的添加剂。
本发明中复合调味粉的原料均源自天然产物，除了蒜头粉在加工时添加了重量百分比为0.5％-0.7％的环糊精或微晶纤维素外，其余原料均不含合成类添加剂，使复合调味粉天然无毒安全，口感纯正。
本发明中的蒜头粉可以去除异味，蒜头粉中的大蒜素可有效增加肉蛋中的香味成分，使菜肴鲜味更美，蒜头粉还有抗菌、抑菌、杀菌作用，可有效抑制大肠杆菌、沙门氏等有害菌类的生长、繁殖；在蒜头粉中添加重量百分比为0.5％-0.7％的环糊精或微晶纤维素，微晶纤维素可用于本发明调味粉的抗结剂、乳化剂和分散剂，延长产品货架期，并增加沙拉口感；环糊精则可以用来保护芳香物质和保持色素稳定，并可以脱除异味、去除有害成分。
本发明将具有海鲜基料的调味粉与食醋粉、陈皮粉合用，具有显著的协同提鲜作用；将糖粉与芝麻粉合用有显著的协同提香作用，并且丰富了味感，中和了单一的咸味；蒜头粉与辣椒粉合用是传统的香辛料粉，符合中国人凉拌蔬菜的风味特征，还增加了风味的层次；此外，陈皮粉具有健脾行气和理气化痰的作用，可以有效地改善消化功能并缓解腰腹胀闷的症状，对于含有海鲜或者是肉类的沙拉，陈皮粉还能起到去腥去膻的作用，丰富了沙拉的挥发性风味和滋味层次。
优选地，所述食醋粉的制备方法为：采用喷雾干燥法对发酵食醋进行干燥处理，即得所述食醋粉；本发明采用食醋粉作为酸味剂，天然无毒无害，且食醋酸味明显，符合中国人的沙拉风味需求，还可以更好地被人体吸收，食醋粉可抑制和改善沙拉原料中的腥味，提升沙拉的清香；本发明采用喷雾干燥法制备酿造食醋粉，可使食醋粉颗粒均匀细致，流动性好，呈棕褐色或者白色粉末，并能迅速溶解常温水之中；经过干燥处理后的食醋粉更适合于沙拉复合调味粉，在与沙拉食材充分接触后，可使食醋粉的香味得到充分释放。
优选地，所述甜味粉为绵白糖或白砂糖，本发明将绵白糖或白砂糖粉碎，磨制成粉末状，即得所述甜味粉。
优选地，所述甜味粉的细度为40-100目。
优选地，所述鲜味粉为鱼露粉、虾酱粉、蚝油粉或酱油粉。
优选地，所述鲜味粉的制备方法为将天然发酵的鱼露、虾酱、酱油或蚝油经过冷冻干燥制得；本发明采用真空冷冻干燥工艺，可使鱼露和虾酱这类海鲜调味料特有的腥臭气味得以挥发，制备出的鲜味粉与新鲜沙拉原料配合起来有独特的香气，还具有很好的增强滋味的效果，且通过真空冷冻干燥处理的鲜味粉，水分含量少，可以提高粉料的分散性；当与沙拉中的肉类搭配时，释放的香气更为显著。
更优选地，所述冷冻干燥法的冷冻温度≤-48℃，冷冻时间≥48h。
优选地，所述蒜头粉中的添加剂为环糊精或微晶纤维素。
优选地，所述蒜头粉的制备方法为：采用干燥法对大蒜和添加剂进行干燥处理，即得所述蒜头粉。
更优选地，所述干燥法为热风干燥、中短波红外干燥、真空冷冻干燥、热风-变温压差膨化干燥或中短波红外-变温压差膨化干燥。
优选地，所述蒜头粉的细度≤60目。
优选地，所述陈皮粉的制备方法为：将陈皮在50℃下干燥2h后，粉碎。
优选地，所述陈皮粉的细度≥100目。
优选地，所述芝麻粉为优质芝麻籽经过烘炒杀菌粉碎等工艺加工而成，以减少食用时的热量摄入。
本发明还提供了所述咸味沙拉复合调味粉的制备方法，包含如下步骤：
(1)、将所有原料按照比例混合均匀、研磨、过筛，得到粉料；
(2)、将步骤(1)中过筛后的粉料进行分袋包装，即得到复合调味粉。
本发明将原料统一过筛，可以使原料的粒径均匀，提高食用的口感。
作为本发明的优选实施方式，步骤(1)中的研磨速度为3000-3500r/min，过筛后的粉料细度为100目；在该研磨速度下，更有利于原料的充分混合，过筛后的粉料细度为100目，细度适中，食用口感好。
作为本发明的优选实施方式，步骤(1)之前要对原料进行去杂质处理，经过去杂质处理可以减少原料中的杂质，降低杂质对调味粉品质的影响。
作为本发明的优选实施方式，步骤(2)之前，包装材料先用臭氧或紫外线灭菌30-40min，将包装材料经过灭菌之后在用于包装复合调味粉，可以提高复合调味粉的保存期，提高产品品质。
本发明还提供了所述咸味沙拉复合调味粉在沙拉中的应用。
本发明的有益效果在于：本发明提供了一种咸味沙拉复合调味粉，通过食用盐与甜味粉、鲜味粉、食醋粉、陈皮粉、辣椒粉、蒜头粉以及芝麻粉的相互配合，香味和滋味独特，将其撒在新鲜沙拉原料表面时，经过搅拌可以使香气食物和滋味进一步的释放；在食用沙拉时，各个原料与沙拉粉相互融合，即可提高沙拉的口感，使沙拉更加可口，符合中国人的味蕾；此外，本沙拉复合调味粉原料天然，具有低热量、清香解腻、和胃健脾的作用，可以促进消化、降低“三高”导致的慢性病的风险。
附图说明
图1为咸味沙拉复合调味粉的制备流程图。
图2为咸味沙拉复合调味粉的感官量化描述分析(QDA)图。
图3为实施例1与对比例1调味粉传感器阵列性能对比图。
图4为实施例1与对比例2调味粉传感器阵列性能对比图。
图5为实施例1与对比例3调味粉传感器阵列性能对比图。
图6为实施例1与对比例4调味粉传感器阵列性能对比图。
具体实施方式
为更好地说明本发明的目的、技术方案和优点，下面将结合具体实施例对本发明作进一步说明。
实施例1
本发明所述咸味沙拉复合调味粉的一种实施例，本实施例所述咸味沙拉复合调味粉的制备方法为：
(1)挑选干净、无杂质的原料，进行去杂质处理；
(2)将以下原料混合均匀：食用盐8g、食醋粉8g、甜味粉36g、鲜味粉15g、蒜头粉3g(含环糊精0.015g)、陈皮粉3g、辣椒粉7g、芝麻粉5g；以3000-3500r/min的速度将以上原料研磨、过筛，得到细度为100目的粉料；
(3)对包装材料进行紫外线或者臭氧灭菌30min之后，将步骤(2)中的粉料检测合格后进行称重、分玻璃调料瓶包装，进行金属探测，即可得到咸味沙拉复合调味粉。
实施例2
本实施例所述咸味沙拉复合调味粉的制备方法为：
(1)挑选干净、无杂质的原料，进行去杂质处理；
(2)将以下原料混合均匀，食用盐10g、食醋粉10g、甜味粉24g、鲜味粉20g、蒜头粉5g(含环糊精0.035g)、陈皮粉1g、辣椒粉2g、芝麻粉3g；以3000-3500r/min的速度研磨后，过筛得到细度为100目的粉料；
(3)对包装材料进行紫外线或者臭氧灭菌35min之后，将步骤(2)中的粉料检测合格后进行称重、分小袋包装，进行金属探测，即可得到咸味沙拉复合调味粉。
实施例3
本实施例所述咸味沙拉复合调味粉的制备方法为：
(1)挑选干净、无杂质的原料，进行去杂质处理；
(2)将以下原料混合均匀，食用盐5g、食醋粉12g、甜味粉30g、鲜味粉18g、蒜头粉1g(含微晶纤维素0.006g)、陈皮粉5g、辣椒粉5g、芝麻粉2g；以3000-3500r/min的速度研磨后，过筛得到细度为100目的粉料；(3)对包装材料进行臭氧灭菌40min之后，将步骤(2)中的粉料检测合格后进行称重、分大袋包装，进行金属探测，即可得到咸味沙拉复合调味粉。
对比例1
本发明所述咸味沙拉复合调味粉的一种对比例，本对比例与实施例1的区别仅在于：咸味沙拉复合调味粉各原料的重量份不同，咸味沙拉复合调味粉各原料的重量份为食用盐13g、食醋粉15g、甜味粉22g、鲜味粉10g、蒜头粉10g、陈皮粉10g、辣椒粉10g、芝麻粉10g；所述咸味沙拉复合调味粉的制备方法与实施例1相同。
对比例2
本对比例与实施例1的区别仅在于：咸味沙拉复合调味粉中未添加食醋粉和陈皮粉，各原料的重量份为食用盐5g、甜味粉30g、鲜味粉18g、蒜头粉1g、辣椒粉5g、芝麻粉2g；所述咸味沙拉复合调味粉的制备方法与实施例1相同。
对比例3
本对比例与实施例1的区别仅在于：咸味沙拉复合调味粉中未添加芝麻粉，各原料的重量份为食用盐5g、食醋粉12g、甜味粉30g、鲜味粉18g、蒜头粉1g、陈皮粉5g、辣椒粉5g；所述咸味沙拉复合调味粉的制备方法与实施例1相同。
对比例4
本对比例与实施例1的区别仅在于：咸味沙拉复合调味粉中未添加辣椒粉，咸味沙拉复合调味粉各原料的重量份为食用盐5g、食醋粉12g、甜味粉30g、鲜味粉18g、蒜头粉1g、陈皮粉5g、芝麻粉2g；所述咸味沙拉复合调味粉的制备方法与实施例1相同。
效果例1
对实施例1-3制备的咸味沙拉复合调味粉的应用感官性能和滋味进行感官量化描述分析(QDA)测试。
分别取实施例1-3中的咸味沙拉复合调味粉30g溶解于15mL的水中，应用于同一批次(200g)的蔬菜沙拉中，蔬菜沙拉包含以下重量份的组分：生菜60g、黄瓜45g、番茄25g、青红椒20g、樱桃萝卜15g、玉米笋20g、口磨25g；按照以下评价基准进行评价。
应用口感：组织30名感官评价小组成员分别品尝和嗅闻实施例1-3所述复合沙拉调味粉，按照以下标准，对3种调味粉的气味和口感进行评价，分析结果如图2所示；
(1)香气：气味浓郁5分；有明显香气3分；香气不明显1分；
(2)整体口感：滋味咸鲜清香、滋味丰满富有层次5分；滋味较为丰富饱满3分；滋味单一1分；
(3)甜：甜味明显突出5分，甜味较淡3分；甜味不明显1分；
(4)咸：咸味明显突出5分，咸味较淡3分；咸味不明显1分；
(5)辣：辣味明显突出5分，辣味较淡3分；辣味不明显1分；
(6)鲜：鲜味明显突出5分，鲜味较淡3分；鲜味不明显1分；
(7)酸：酸味明显突出5分，酸味较淡3分；酸味不明显1分。
由图2可以看出，实施例1-3制备的复合调味粉应用后的风味特征各不相同，从整体口感来看，实施例3的口感优于实施例1、2；从香气来看，实施例3的香气稍优于实施例1、2，但鲜味又不如实施例2，由图1中还可以看出，实施例1的甜辣口感非常突出，实施例2的咸味最为突出，整体风味较为丰满；虽然配料相同，但是三种复合调味粉用于同一种沙拉后的风味特征各有千秋，适合不同地区和不同风味嗜好的消费者，说明本发明制备的复合调味粉不仅可以增添食物的风味，使得食物的口感更加丰富、鲜美，还可以用于不同的沙拉或者用于烧烤和烘焙，根据用途不同调整用量即可，即本发明制备的复合调味粉适用于多种食物，应用范围广泛。
效果例2
样品准备：分别取实施例1-3、对比例1-4中的咸味沙拉复合调味粉2g溶解于100mL的水中，置于烧杯中，双层保鲜膜封口，室温下静置30min后进行测试。
仪器与设备：电子鼻系统，PEN3，德国AIRSENSE公司，该电子鼻含有10个不同的金属氧化物传感器，组成传感器阵列。
实验方法：本发明采用直接顶空吸气法，即直接将进样针头插入含实施例1-3、对比例1-4咸味沙拉复合调味粉的密封烧杯中，利用电子鼻进行测定；测定条件：采样时间为1s/组；传感器自清洗时间为80s；传感器归零时间为10s；样品准备时间为5s；进样流量为400ml/min；分析采样时间为80s。
数据处理：本实验在对样品的数据采集过程中，通过查看每个传感器响应信号的变化曲线、每个时间点的信号值及星型雷达图或柱状指纹图，可以清晰考察各个传感器在实验分析过程中的响应情况；并通过传感器选择设置可以查看在不同数量的传感器情况下的响应情况；由于每个传感器对某一类特征气体响应剧烈，可以确定分析过程中样品主要挥发出了哪一类特征气体；对于样品风味区分分析，本实验提取10个传感器的特征值，然后采用主成分分析法(PCA)，线性判别法(LDA)和传感器区别贡献率分析法(Loadings)作为主要区别分析方法；在用PCA进行分析时，可以查看在每个主成分下样品区分的状况，并可以分析样品之间主要是由哪一类组分起主要区分作用；LDA是DFA(识别因子法)的第一步，LDA分析注重类别的分类以及各种组之间的距离分析；Loadings分析法与PCA是相关的，它们都基于同一种算法，但不同的是，本实验中Loadings算法主要是对传感器进行研究，利用该方法可以确认特定实验样品下各传感器对样品区分的贡献率大小，从而可以考察在这个样品区分过程中哪一类气体起了主要区分作用。通过区别判定DFA、欧氏距离EUCLID、马氏距离MAHALANOBIS和相关性分析CORRELATION等方法，得到有效判定未知样风味差异的实验结果，下表1为本发明传感器的性能描述。
表1
阵列序号 传感器名称 性能描述
1 W1C 芳香成分，苯类
2 W5S 灵敏度大，对氮氧化合物很灵敏
3 W3C 氨水，对芳香成分灵敏
4 W6S 主要对氢气有选择性
5 W5C 烷烃芳香成分
6 W1S 对甲烷等短链烷烃灵敏
7 W1W 对有机硫化物灵敏
8 W2S 对醇醚醛酮类灵敏
9 W2W 芳香成分，对无机硫化物灵敏
10 W3S 对烷烃灵敏，长链烷烃类
由于本发明实施例1-3复合调味粉的传感器性能测试结果相差基本一致，因此图3-6仅采用实施例1中复合调味粉与对比例1-4做对比。
由图3可看出，当本发明调味粉的各原料重量份与实施例1不一样，则调味粉的口感下降；由图4可看出，当本发明调味粉中不添加食醋粉和陈皮粉时，会使调味粉的口感下降，说明本发明将具有海鲜基料的调味粉与食醋粉、陈皮粉合用，具有显著的协同提鲜作用；由图5可看出，当本发明调味粉中不添加芝麻粉时，会使调味粉的口感下降，说明本发明将糖粉与芝麻粉合用有显著的协同提香作用，并且丰富了味感，中和了单一的咸味；由图6可看出，当本发明调味粉中不添加辣椒粉时，会使调味粉的口感下降，说明本发明将蒜头粉与辣椒粉合用，更符合中国人凉拌蔬菜的风味特征，还增加了风味的层次。
最后应当说明的是，以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。

Claims (10)

1.一种咸味沙拉复合调味粉，其特征在于，包含以下重量份的组分：食用盐5-10份、食醋粉8-12份、甜味粉24-36份、鲜味粉15-20份、蒜头粉1-5份、陈皮粉1-5份、辣椒粉2-7份和芝麻粉2-5份；所述鲜味粉采用天然发酵的原料制得，所述蒜头粉中包含重量百分比为0.5％-0.7％的添加剂。
2.如权利要求1所述的咸味沙拉复合调味粉，其特征在于，所述食醋粉的制备方法为：采用喷雾干燥法对发酵食醋进行干燥处理，即得所述食醋粉。
3.如权利要求1所述的咸味沙拉复合调味粉，其特征在于，所述甜味粉为绵白糖或白砂糖。
4.如权利要求1所述的咸味沙拉复合调味粉，其特征在于，所述鲜味粉为鱼露粉、虾酱粉、蚝油粉或酱油粉。
5.如权利要求1所述的咸味沙拉复合调味粉，其特征在于，所述鲜味粉的制备方法为：将天然发酵的鱼露、虾酱、酱油或蚝油经过冷冻干燥制得。
6.如权利要求1所述的咸味沙拉复合调味粉，其特征在于，所述添加剂为环糊精或微晶纤维素。
7.如权利要求1所述的咸味沙拉复合调味粉，其特征在于，所述蒜头粉的制备方法为：采用干燥法对大蒜和添加剂进行干燥处理，即得所述蒜头粉。
8.如权利要求7所述的咸味沙拉复合调味粉，其特征在于，所述干燥法为热风干燥、中短波红外干燥、真空冷冻干燥、热风-变温压差膨化干燥或中短波红外-变温压差膨化干燥。
9.如权利要求1-8任一项所述咸味沙拉复合调味粉的制备方法，其特征在于，包含如下步骤：
(1)、将所有原料按照比例混合均匀、研磨、过筛，得到粉料；
(2)、将步骤(1)中的粉料进行分袋包装，即得到咸味沙拉复合调味粉。
10.如权利要求1-9任一项所述咸味沙拉复合调味粉在沙拉中的应用。
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