CN117243357A - 一种花生鲜椒酱及其制备方法 - Google Patents
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Abstract
本发明属于一种花生鲜椒酱佐餐食品。其特征在于:主要组成为烘烤脱种皮后的花生仁和新鲜辣椒按照下述比例配伍,经过机械捣碎混合,添加调味组分后高温灭菌而成。调味组分为:芝麻油、食盐、蔗糖、桂花、玫瑰花、鸡精等。配料重量比例按照辣度类型适当调整具体如下:烘烤花生仁20%~75%,鲜辣椒20%~75%,芝麻油0~5%,食盐2.6%~16%,蔗糖0%~10%,植物乳杆菌0%~0.1%。本发明用新鲜辣椒和烘烤花生仁作为主要原料,制作出的花生鲜椒酱软糯细腻、口感好、绿色天然、品质高。本发明的花生辣椒酱可根据选用的辣椒颜色、辣椒烧制与否、花生的品种和烘烤程度、天然调味组分等配制出不同色泽和香味的类型。花生辣椒酱调和了辣椒的辛辣,同时具有花生的香味和营养以及可选的鲜花香味等。
Description
技术领域
本发明属于食品加工技术领域,涉及一种酱,尤其涉及一种花生鲜椒酱及其制备方法。
背景技术
随着食品加工工业的发展,农产品的加工技术和方式得到了极大的提高和丰富。花生作为一种既营养又美味的食品原材料,其精深加工向着两个方向发展:一个方向为榨油;另外一个方向为籽仁食品。而食用方向目前国内主要是果仁食品或食品添加原料和花生酱。
通常所说的花生酱,市场上常见的是一种以烘烤花生为主磨制而成的膏状甜味酱。花生酱的色泽为黄褐色,质地细腻,味美,具有花生固有的浓郁香气。一般用作拌面条、馒头、面包或凉拌菜等的调味品,也是作甜饼、甜包子等馅心配料。花生酱以优质花生米等为原料加工制成,成品为硬韧的泥状,有浓郁炒花生香味。优质花生酱一般为浅米黄色,品质细腻,香气浓郁,无杂质。一般人群均可食用,脾弱便溏者、高脂血症患者、跌打瘀肿者、胆囊切除者不宜吃。花生酱分为甜、咸两种,是颇具营养价值的佐餐食品,在西餐中的应用比较广泛。。一般分为幼滑及粗粒两种,粗粒装是在制作好的花生酱中再加入花生颗粒,以增加其口感,另外亦有加入蜜糖、巧克力等做成不同口味,但不常见。亦有少部分为花生风味酱,其中较多的是以半粒花生或花生碎作为添加成分。
辣椒酱是指含有辣椒或以辣椒为主制作成的各种酱料的统称,是餐桌上比较常见的调味品。以湖南为多,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,可以长期保存,味道更鲜美。各个地区都有不同的地方风味辣椒酱。但目前尚未发现以烘烤花生和鲜辣椒为主要原料配伍加工的风味花生鲜椒酱。
本发明的花生鲜椒酱作为一种以烘烤花生为主要成分,添加鲜辣椒研磨捣制而成的含籽仁颗粒糜状物,其特点是:烘烤花生捣碎而成的颗粒糜状物和鲜辣椒为主要成分,添加其他天然调味剂,风味独特,可以做到绿色、健康、营养兼得。此花生鲜椒酱可以拓展辣椒酱和花生酱的种类。另外,本发明的花生鲜椒酱成分简单且天然,可以满足市场对于绿色、健康、纯天然的需求。
发明内容
本发明目的是为了增加现有产品和技术的丰富程度,提供一种花生鲜椒酱及其制备方法,增加风味花生鲜椒酱的种类。
为了实现上述目的,本发明提供一种花生鲜椒酱,由下列按重量份数的原料制成:烘烤花生仁20~80份;鲜辣椒15~80份;芝麻油0~5份;食盐2.6~16份;蔗糖0~10份;植物乳杆菌0~5份;干桂花0~5份;干玫瑰花0~5份。
进一步的,所述花生鲜椒酱的原料还包括调味成分。
进一步的,所述调味成分为生姜、大葱、大蒜、八角、花椒、香叶、桂皮、芝麻等。
进一步的,所述花生鲜椒酱可以添加苯甲酸钠等可食用防腐剂以防止酸败,或不添加防腐剂,通过高盐或低温冷藏,开封短期内食用完。
本发明还提供所述花生鲜椒酱的制备方法,具体步骤如下:
(1)将烘烤后的去处红衣的花生仁和清洗沥干水分后的新鲜辣椒(或烧制后的鲜椒)按重量份数配伍,经过机械捣碎混合;
(2)将捣碎混合后的花生辣椒糜状混合物加入2.6-16份食盐和蔗糖0~10份,充分搅拌混匀后高温(121℃)灭菌>20分钟后罐装食用。或将花生辣椒糜状混合物加入蔗糖0~10份和0.1份植物乳杆菌进行控温不超过12℃天然发酵约2~10天(具体发酵时间根据温度情况适当调整),发酵后的花生辣椒糜状物补充2.6-16 份食盐后高温(121℃)灭菌罐装食用;
(3)上述基本款花生辣椒糜状物可以根据口味类型添加调味成分如干玫瑰花瓣、桂花干、大蒜泥、芝麻等调成不同风味的花生鲜椒酱;
(4)最后及时进行灌装玻璃瓶或便携塑料包,在121℃下灭菌20分钟,冷却后即得花生鲜椒酱。
本发明与现有技术相比,优点如下:
本发明制备的花生鲜椒酱主要原料为烘烤花生仁及鲜辣椒,次要调味成分主要为食盐、蔗糖、乳杆菌、大蒜、桂花、玫瑰花等;所采用的鲜辣椒提供水分,免除了发酵所需水分的外加;添加乳杆菌的人工发酵加快了发酵过程,发酵作用使花生鲜椒酱口感顺滑、风味独特;调味品为天然成分,甚至可以原味无添加,做到了纯天然、无防腐剂、无化学添加剂;此外,本发明的花生鲜椒酱还能够通过添加不同量或类型的辣椒及大蒜、桂花、玫瑰花等产生不同的辣度和香型,其原料成分简单且天然,制备方法简单,能够满足市场对于绿色、健康、纯天然的需求,市场前景广阔。
具体实施方式:
下面结合具体实施例对本发明作进一步详细说明。
实施例1:非发酵基本款花生鲜椒酱
本实施例涉及一种花生鲜椒酱,其原料为烘烤花生仁20-50份,鲜辣椒45-75份,食盐5份,具体制备方法如下:
(1)将当年新花生烘烤熟透后去红衣保留籽仁备用,将新鲜完整的红色辣椒加蔬菜洗涤液洗涤一次,清洗三遍以上,沥干水分后备用。将烘烤熟透的花生仁和沥干水分后的鲜辣椒配伍,放入机械碾子,捣碎混合,捣碎的程度根据不同的类型适当调整,一般至花生仁最大颗粒小于2mm直径为宜;
(2)将捣碎混合后的花生辣椒糜状混合物加入5份左右的食盐,充分搅拌均匀,在121摄氏度下灭菌20分钟,冷却至室温,在无菌条件下封口即得基础款花生鲜椒酱。
本实施例制得的花生鲜椒酱的颜色鲜红,味道既有花生的香味又有辣椒的鲜味和辣味,其蛋白含量高,辣味在花生的调和下更加柔和。
调配后的产品在感官要求、理化指标及卫生指标方面均符合《辣椒酱》中华人民共和国农业行业标准(NY/T1070-2006)要求。
实施例2:发酵款花生鲜椒酱
本实施例涉及一种花生鲜椒酱,其原料为烘烤花生仁20-50份,鲜辣椒45-75份,食盐5份,具体制备方法如下:
(1)将当年新花生烘烤熟透后去红衣保留籽仁备用,将新鲜完整的红色辣椒加蔬菜洗涤液洗涤一次,清洗三遍以上,沥干水分后备用。将烘烤熟透的花生仁和沥干水分后的鲜辣椒配伍,放入机械碾子,捣碎混合,捣碎的程度根据不同的类型适当调整,一般至花生仁最大颗粒小于2mm直径为宜;
(2)将捣碎混合后的花生辣椒糜状混合物加入2份的食盐和0.1份植物乳杆菌,充分搅拌均匀,进行控温不超过12℃天然发酵约2~10天(具体发酵时间根据温度情况适当调整),发酵后的花生辣椒糜状物补充3份食盐后高温(121℃)灭菌罐装食用。
实施例3:桂花香或玫瑰花香花生鲜椒酱
本实施例涉及一种花生鲜椒酱,原料为:烘烤花生20-50份,鲜辣椒45-75份,食盐5份,桂花或玫瑰花5份,制备过程无需发酵,其具体制备步骤如下:
(1)将烘烤后的花生和清洗沥干水分后的新鲜辣椒按重量份数配伍,经过机械捣碎混合;
(2)将捣碎混合后的花生辣椒糜状混合物加入5份食盐、蔗糖0~10份,充分搅拌混匀后灭菌罐装食用。
(4)利用灌装机械及时将未发酵的花生鲜椒酱灌装玻璃瓶或便携塑料包,在121摄氏度下灭菌20分钟,冷却至室温,在无菌条件下封口即得未发酵的原味花生鲜椒酱。
本实施例还可以在步骤(3)加入调味成分玫瑰花、桂花、大蒜或芝麻油,制成具有不同香味的花生鲜椒酱。
实施例4:烧椒味花生鲜椒酱
本实施例涉及一种花生鲜椒酱,与实施例1不同的是,原料为烘烤花生20-50份、鲜辣椒45-75份,食盐5份。
(1)首先将清洗后的鲜辣椒在炭火上烤制表面出现烧焦的状态,然后将其与烤熟去皮的花生仁按重量份数配伍,经过机械捣碎混合;
(2)将捣碎混合后的花生辣椒糜状混合物加入5份食盐和蔗糖0~10份,充分搅拌混匀后灭菌罐装食用。
(3)利用灌装机械及时将未发酵的花生鲜椒酱灌装玻璃瓶或便携塑料包,在121摄氏度下灭菌20分钟,冷却至室温,在无菌条件下封口即得未发酵的烧椒味花生鲜椒酱。
本实施例还可以在步骤(3)加入调味成分玫瑰花、桂花、大蒜或芝麻油,制成具有不同香味的花生鲜椒酱。
Claims (5)
1.一种花生鲜椒酱,其特征在于由下列重量比例的原料制成:
主要成分:脱红衣烘烤花生仁20%~75%,鲜辣椒20%~75%,芝麻油0~5%,食盐5%~15%,蔗糖0%~10%,植物乳杆菌0%~5%。
2.根据权利要求1所述的花生辣椒酱的制备方法,其特征在于包括以下步骤:(1)将烘烤后的去处红衣的花生仁和清洗沥干水分后的新鲜辣椒(或烧制后的鲜椒)按重量份数配伍,经过机械捣碎混合;(2)将捣碎混合后的花生辣椒糜状混合物加入2.6-16份食盐和蔗糖0~10份,充分搅拌混匀后高温(121℃)灭菌>20分钟后罐装食用;或将花生辣椒糜状混合物加入蔗糖0~10份和0.1份植物乳杆菌进行控温不超过12℃天然发酵约2~10天(具体发酵时间根据温度情况适当调整),发酵后的花生辣椒糜状物补充2.6-16 份食盐后高温(121℃)灭菌罐装食用;(3)上述基本款花生辣椒糜状物可以根据口味类型添加调味成分如干玫瑰花瓣、桂花干、大蒜泥、芝麻等调成不同风味的花生鲜椒酱;(4)最后及时进行灌装玻璃瓶或便携塑料包,在121℃下灭菌20分钟,冷却后即得花生鲜椒酱。
3.调味成分:主成分之外可以通过添加不同的调料制成多种风味,例如:添加大蒜制成蒜香型;添加桂花制成桂花香型;添加玫瑰花制成玫瑰香型;添加鸡精制成鸡肉香型等,通过采用烧制的鲜辣椒制成烧椒风味的等等,但不仅仅限于此。
4.在权利要求1-3的基础上,可以通过选用不同色泽的辣椒和花生红衣的取舍制成不同色泽的酱体。
5.在权利要求1-3的基础上,可以通过选用不同品种辣度的辣椒制成不同辣度的酱体。
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