CN104431934A - 一种茶籽油蒜泥调料 - Google Patents
一种茶籽油蒜泥调料 Download PDFInfo
- Publication number
- CN104431934A CN104431934A CN201510011409.8A CN201510011409A CN104431934A CN 104431934 A CN104431934 A CN 104431934A CN 201510011409 A CN201510011409 A CN 201510011409A CN 104431934 A CN104431934 A CN 104431934A
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- CN
- China
- Prior art keywords
- tea
- seed oil
- subsequent use
- garlic
- condiment
- Prior art date
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- Granted
Links
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
本发明公开的一种茶籽油蒜泥调料，涉及食品加工技术领域，是由下列按重量份的原料制备而成：大蒜50-80、茶籽油20-50、百里香5-10、牛蒡1-8、孜然3-10、迷迭香1-10、牛至叶1-6、莳萝1-6、罗勒2-8、茶多酚0.01-0.04；其制备方法如下：备料；B、原料预处理：大蒜预处理；b、牛蒡预处理；c、其它原料预处理；C、茶多酚溶解；D、混合。具有既有茶籽油醇香、又有浓郁蒜香及多种香料香味、且营养丰富、保健效果突出、并适合所有人群食用等特点，适合作为烹调食品时调味的佐料，也可作为蘸料等使用。
Description
技术领域
本发明涉及食品加工技术领域，特别是一种茶油蒜泥调料。
背景技术
大蒜是日常生活中烹调食品时常用的一种调味佐料，它不仅能增添食品风味，更是一种营养佳品。大蒜具有多种药理保健功能，主要有抗菌、抑菌、防治癌症、保护心血管、抗氧化、提高机体免疫力、保护消化***等功能。茶籽油具有抗氧化能力，能够降血压、降血脂和预防动脉硬化，营养价值高，它富含不饱和脂肪酸，长期食用对心血管疾病，降低血清中胆固醇，高血压，心脑血管，肥胖有明显疗效，同时对于清肠润胃，杀菌解毒，清肝降血，加速伤口愈合等也有卓越功效，另外它还具有消炎、消肿、止痛的医药作用和美容养颜的作用。目前已有一些制作蒜泥调料的方法，但大都在制作过程中对大蒜本身的滋味和营养有所破坏，同时加入了食盐等辅料，不适合所有人群食用，且一般通过加化学防腐剂来进行保鲜，因而，得到的蒜泥调料也只有单一的蒜香。中国专利(申请号为201210485993.7)“一种蒜泥调料”公开的蒜泥调料是将优质无腐烂的大蒜脱皮；将脱皮后的蒜瓣在纯净水中反复清洗3-4次；在烘干箱内烘干；晾干的蒜瓣进行油炸至赤黄色后取出退热；将油炸退热的蒜瓣撒入少许盐和胡椒粉装罐，得到的成品无臭味、色泽呈赤黄色，适用于多种食物调味且具有较好的保健作用。又如中国专利(申请号为200510020519.7)“生蒜泥调味品”公开了一种用生蒜制成的蒜泥调味品，它是将杀青灭活的生蒜磨成蒜泥，并在其中加入食盐、防腐剂，灭菌封装而制成的，其原料的重量份如下：生大蒜90～95重量份、食盐5～10重量份、防腐剂0.03～0.06重量份(所述防腐剂选自山梨酸或山梨酸钾)，此发明有效保证了所制成的蒜泥不变色和产气，能完全保持生蒜原有的本色和营养成分，且食用后口中残留的蒜臭味消失快，易除口臭。
技术内容
本发明的目的在于提供一种既有茶籽油醇香、又有浓郁蒜香及多种香料香味、且营养丰富、保健效果突出、并适合所有人群食用的调料。
为实现上述发明目的，本发明所采取的技术方案是发明一种茶籽油蒜泥调料，是由下列按重量份的原料制备而成：
大蒜 50-80 茶籽油 20-50 百里香5-10 牛蒡1-8
孜然 3-10 迷迭香 1-10 牛至叶1-6 莳萝1-6
罗勒 2-8 茶多酚0.01-0.04；
其制备方法如下：
A、备料：按重量份分别称取上述原料，备用；
B、原料预处理：
a、大蒜预处理：将备用的大蒜去皮，洗净，晾干，捣碎成蒜泥，在30-35℃下水浴10-20min，成为处理蒜泥，备用；
b、牛蒡预处理：将备用的牛蒡清洗干净，晾干或低温烘干或晒干，控制水分含量在10-15％，粉碎，过170-200目筛，成为牛蒡粉，备用；
c、其它原料预处理：将备用的百里香、莳萝、牛至叶、罗勒、迷迭香清洗干净，晾干或低温烘干，控制水分含量在1-5％，然后与备用的孜然一起粉碎，过170-200目筛，成为香料粉，备用；
C、茶多酚溶解：将备用的茶多酚溶解于备用的茶籽油，成为富茶多酚茶籽油，备用；
D、混合：先将备用的富茶多酚茶籽油和处理蒜泥混合，拌匀，然后加入备用的牛蒡粉和香料粉，拌匀，即得茶籽油蒜泥调料。
所述的茶籽油可为毛茶籽油，也可为精炼后的茶籽油。
所述的茶多酚为油溶性茶多酚。
天然的茶多酚由于其存在较多羟基，使其具有较强的亲水性，即表现为良好的水溶性。随着茶多酚应用的进一步推广，茶多酚的水溶性制约着其在食品、医药等领域的发展，所以人们开始对水溶性茶多酚进行改性，如将茶多酚结构上部分羟基修饰成亲油的不饱和脂肪酸基团等，使其在油脂中溶解度大大提高，从而得到油溶性茶多酚，本发明所采用的茶多酚即为此类油溶性茶多酚。
本发明的茶籽油蒜泥调料，采用大蒜[AlliumsativumL.(Garlic)]和茶籽油(camelliaoilfera Abel.)为主要原料，配以百里香(Thymusmongolicus)、牛蒡(Arctiumlappal)、孜然(Cuminumcyminum L.)、莳萝(AnethumgraveolensL)、迷迭香(Rosmarinus officinalis)、牛至叶(Origanum vulgare)、罗勒[Ocimum basilicum L.var.pilosum(Willd.)Benth.]、茶多酚(Tea Polyphenols)等辅助原料，不添加食盐和糖以及防腐剂。其中，大蒜营养丰富，含有蛋白质、脂肪、碳水化合物和钙、磷、铁等元素以及维生素C，还含有硫胺素、核黄素、尼克酸、蒜素、柠檬醛以及硒和锗等微量元素，具有强大的杀菌能力和抗病毒作用，有助维生素B1的吸收，促进糖类的新陈代谢以产生能量，并缓解疲劳，还能提升免疫力，其中所含的硒化铅还具有抗氧化作用；降血糖、提高肌体对葡萄糖耐受量；降血脂、降胆固醇、抗凝血、预防动脉硬化和脑梗死；抑制肿瘤，防治癌症；清除自由基，提高免疫力和延缓衰老等。茶籽油油酸含量高、且富含植物甾醇、角鲨烯、生育酚等多种对人体有益的活性物质，因此茶籽油具有改善人体血液循环，预防心血管疾病，促进消化，美容养颜等功效。牛蒡营养价值极高，含有多种人体必需氨基酸，而且牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便的作用。百里香、孜然、莳萝、迷迭香、牛至叶、罗勒属于天然植物香料，绿色安全，并具有增强食欲、预防癌症等多种药理保健作用。茶多酚是天然抗氧化剂、天然防腐剂，它不仅能对茶籽油蒜泥调料起到保鲜防腐的效果，而且具有抗衰老、抑菌消炎、降血压等作用。以上这些原料合用，不仅使本发明的茶籽油蒜泥调料具备人们喜好的香味和口感，更具有杀菌消炎、预防癌症等良好的保健效果，因而，其营养丰富、保健效果突出、适合所有人群食用，同时，既具有茶籽油醇香和浓郁蒜香，还具有多种香料香味。
本发明的茶籽油蒜泥调料，与现有的蒜泥调料相比，具有如下特点：
一是保留大蒜原香原质，增添茶籽油醇香。现在市面上已有的蒜泥调料大多工艺复杂，将大蒜进行高温或者其他处理，生产过程破坏了大蒜本身的香味和营养成分，得到的蒜泥调料失去蒜香，营养价值也显著减少。本发明的茶籽油蒜泥调料，加工制作过程简单，保留了大蒜原香原味和营养成分，同时加入了具有特殊清香的茶籽油，不仅使蒜泥调料色泽好看，而且增添了其香味，更适合作为调料食用。
二是使用多种植物香料调香，健康有益。传统的蒜泥调料原料品种少，香味单一，调味效果不好。本发明的茶籽油蒜泥调料除了以大蒜、茶籽油为主要原料外，还添加了百里香、孜然等多种天然植物香料，不仅使产品的香味更加丰富醇厚，而且还能抑菌防腐，延长产品保质期，更增添产品的保健效果。
三是使用天然防腐剂，绿色安全。传统的蒜泥调料要不没有加防腐剂，保存时间短，要不加山梨酸或山梨酸钾等化学防腐剂来进行保鲜，食用安全性得不到保障。本发明的茶籽油蒜泥调料，使用茶多酚作为抗氧化剂和防腐剂，绿色安全，且茶多酚具有一定的保健价值，对人体健康有益。
四是加工过程保留大量药理成分。传统的蒜泥调料基本忽略对蒜泥中活性成分大蒜素的保留。本发明的茶籽油蒜泥调料通过30-35℃下水浴10-20min，酶解产生大量大蒜素，大蒜素具有抗菌消炎、防治癌症等多种药理功能，含有丰富大蒜素的茶籽油蒜泥调料不仅满足人们食用口味上的需求，更能满足人们追求健康的愿望。
五是辅料非高盐高糖，适合所有人群食用。传统的蒜泥调料多使用了食盐、蔗糖等配料，这让一些高血压、糖尿病患者不能放心食用。本发明的茶籽油蒜泥调料，仅由蒜泥、茶籽油、茶多酚及其他天然植物香料制作而成，不采用高盐高糖的原料，而且我们所选择的原料营养丰富，适合所有人群食用。
六是加工工艺简单易操作。传统的蒜泥调料加工过程较复杂繁琐，不易操作，本发明的茶籽油蒜泥调料，生产加工过程对仪器设备要求低，操作简单，易于实现和推广。
下面的表1是本发明的茶籽油蒜泥调料的主要卫生指标检测数据，其完全符合北京市地方标准DB11/516-2008中风味酱的卫生要求。
表1 主要卫生指标检测结果表
具体实施方式
以下结合实施例，对本发明作进一步的说明。下面的说明是以例举的方式，但本发明的保护范围并不局限于此。
实施例一
本发明的茶籽油蒜泥调料，其制备过程如下：
A、备料：按重量份分别称取大蒜50份(可为克或公斤或吨或其它重量单位，下同)、茶籽油20份、百里香5份、牛蒡5份、孜然4份、莳萝2份、迷迭香3份、牛至叶1份、罗勒2份、茶多酚0.01份，备用；
B、原料预处理：
a、大蒜预处理：将备用的大蒜去皮，洗净，晾干，捣碎成蒜泥，在35℃下水浴15min，成为处理蒜泥，备用；
b、牛蒡预处理：将备用的牛蒡清洗干净，晾干，控制水分含量在12％，粉碎，过180目筛，成为牛蒡粉，备用；
c、其它原料预处理：将备用的百里香、莳萝、牛至叶、罗勒、迷迭香清洗干净，晾干，控制水分含量在3％，然后与备用的孜然一起粉碎，过180目筛，成为香料粉，备用；
C、溶解茶多酚：将备用的茶多酚溶解于备用的茶籽油，成为富茶多酚茶籽油，备用；
D、混合：先将备用的富茶多酚茶籽油和处理蒜泥混合，拌匀，然后加入备用的牛蒡粉和香料粉，拌匀，即得茶籽油蒜泥调料。
实施例二
A、备料：按重量份分别称取大蒜70份、茶籽油40份、百里香7份、牛蒡7份、孜然5份、莳萝1份、迷迭香6份、牛至叶5份、罗勒4份、茶多酚0.04份，备用；
其它步骤与实施例一基本相同。
实施例三
A、备料：按重量份分别称取大蒜50份、茶籽油50份、百里香5份、牛蒡8份、孜然3份、莳萝1份、迷迭香10份、牛至叶1份、罗勒8份、茶多酚0.04份，备用；
其它步骤与实施例一基本相同。
实施例四
A、备料：按重量份分别称取大蒜80份、茶籽油20份、百里香10份、牛蒡1份、孜然10份、莳萝6份、迷迭香1份、牛至叶6份、罗勒2份、茶多酚0.01份，备用；
其它步骤与实施例一基本相同。
实施例五
A、备料：按重量份分别称取大蒜65份、茶籽油35份、百里香8份、牛蒡5份、孜然7份、莳萝3份、迷迭香5份、牛至叶3份、罗勒5份、茶多酚0.25份，备用；
其它步骤与实施例一基本相同。
本发明的茶籽油蒜泥调料香味浓郁，营养丰富，绿色安全，适合作为烹调食品时调味的佐料，也可作为蘸料等使用。
Claims (2)
1.一种茶籽油蒜泥调料，其特征在于是由下列按重量份的原料制备而成：
其制备方法如下：
A、备料：按重量份分别称取上述原料，备用；
B、原料预处理：
a、大蒜预处理：将备用的大蒜去皮，洗净，晾干，捣碎成蒜泥，在30-35℃下水浴10-20min，成为处理蒜泥，备用；
b、牛蒡预处理：将备用的牛蒡清洗干净，晾干或低温烘干或晒干，控制水分含量在10-15％，粉碎，过170-200目筛，成为牛蒡粉，备用；
c、其它原料预处理：将备用的百里香、莳萝、牛至叶、罗勒、迷迭香清洗干净，晾干或低温烘干，控制水分含量在1-5％，然后与备用的孜然一起粉碎，过170-200目筛，成为香料粉，备用；
C、茶多酚溶解：将备用的茶多酚溶解于备用的茶籽油，成为富茶多酚茶籽油，备用；
D、混合：先将备用的富茶多酚茶籽油和处理蒜泥混合，拌匀，然后加入备用的牛蒡粉和香料粉，拌匀，即得茶籽油蒜泥调料。
2.根据权利要求1所述的茶籽油蒜泥调料，其特征在于：所述的茶多酚为油溶性茶多酚。
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