CN104921079A - 一种鱼籽甘草麦香辣椒酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种鱼籽甘草麦香辣椒酱,由下列重量份的原料制成:红辣椒120-130、绿豆淀粉8-14、盐12-13、三花酒10-15、燕麦片3-4、罐头糖水12-15、鱼籽13-15、猕猴桃13-14、矢车菊0.7-1.2、甘草0.9-1、荞麦叶1-2;本发明制得的辣椒酱香醇美味,最大程度保全了辣椒的营养成分,原料中添加有绿豆淀粉,糊化后可以在胃壁上形成一层保护膜,防止或减少辣椒对胃壁的直接刺激,保护胃黏膜;并通过矢车菊、甘草、荞麦叶等食材的添加,赋予了本发明补脾益气、止咳润肺的保健功能。
Description
技术领域
本发明涉及一种保健鱼肉,尤其涉及一种鱼籽甘草麦香辣椒酱及其制备方法。
背景技术
红辣椒原产于中南美洲热带地区,明代传入中国。现中国各地均有生产,主要集中在湖南、湖北、江西、四川、重庆、云南、贵州等省份,四季均有供应。红辣椒含有丰富的维生素C和胡萝卜素,且具有解热镇痛、增加食欲、帮助消化、降脂减肥的食用功效。
为便于保存储藏,红辣椒常用来作酱。辣椒中维生素C的含量在蔬菜中居第一位,但是在制酱研磨中,随机械的搅动辣椒氧化更加明显,以及传统的加热浓缩法,使VC损失就更为严重了,同时辣椒酱在放置过程中随时间的延长VC也在不断的损失中。
辣椒酱虽然美味但食用过量会导致上火甚至危害人体健康,许多食用辣椒酱的消费者会出现肠道不适,尤其是初次食用或过量食用的消费者,会出现腹痛、拉肚、肛部灼烧感等症状。经研究,辣椒里面的辣椒素会剧烈刺激胃肠粘膜,能明显影响肠道发酵环境。辣椒素会引起肠道的不适。
发明内容
本发明克服了现有技术中的不足,提供了一种鱼籽甘草麦香辣椒酱及其制备方法。
本发明是通过以下技术方案实现的:
一种鱼籽甘草麦香辣椒酱,由下列重量份的原料制成:
红辣椒120-130、绿豆淀粉8-14、盐12-13、三花酒10-15、燕麦片3-4、罐头糖水12-15、鱼籽13-15、猕猴桃13-14、矢车菊0.7-1.2、甘草0.9-1、荞麦叶1-2,0.015-0.02%的茶多酚溶液、0.015-0.02%的银杏叶提取物溶液、0.015-0.02%的植酸溶液、0.04-0.05%的KMnO4溶液、味精、五香粉适量;
所述的一种鱼籽甘草麦香辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将矢车菊、甘草、荞麦叶加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)挑选成熟、无损、大小较均匀的红辣椒,切去辣椒的根部,用适量KMnO4溶液清洗干净,并沥干水分,切成丁状待用;
(3)燕麦片、罐头糖水、鱼籽倒入锅中,混合煎煮至糊状物,冷却待用;猕猴桃去皮切块,入盘待用;
(4)取适量茶多酚溶液、银杏叶提取物溶液、植酸溶液按1:1-2:5-6置于瓶中混合均匀,将切碎的红辣椒以及猕猴桃块浸泡于混合液中,4-5分钟后滤得瓶中物料;
(5)将步骤(3)、(4)所得物料沥干后置于高速搅拌机进行搅拌,得糊状物;
(6)用绿豆淀粉5-6倍体积的温水将绿豆淀粉溶解,并加入味精、五香粉,充分化开后,小火加热混合液使淀粉糊化,得到浓稠状的调味液;
(7)将上述步骤所得各物料以及剩余各物料混合均匀,并共同至于低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
本发明的优点是:
本发明在辣椒酱内添加有糊化的绿豆淀粉,淀粉是由多个葡萄糖分子缩合而成的多糖聚合物,它可与胃酸作用,形成胶状液,附在胃壁上,形成一层保护膜,防止或减少辣椒酱对胃壁的直接刺激,保护胃黏膜;同时淀粉能增加调味料对辣椒酱的附着力,改善辣椒酱的色泽和味道;
本发明采用混合抗氧剂对原料进行处理,不同的抗氧化剂表现出不同的抗氧化特征,比如植酸溶液能使OH明显减少,植酸的特殊分子结构和作用使之具有较茶多酚、 银银杏叶提取物更强的抗氧化作用,但采用混合抗氧剂使之在辣椒酱的抗氧化作用中,可以互相弥补达到显著增效的目,使具有更强的抗氧化作用和对辣椒的VC的保护能力;本发明最后一部采用低温真空浓缩的方法,可以有效保护辣椒维生素C含量。
本发明制得的辣椒酱香醇美味,回味悠长,口感品质好,最大程度保全了辣椒的营养成分,并通过矢车菊、甘草、荞麦叶等食材的添加,赋予了本发明补脾益气、止咳润肺的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种鱼籽甘草麦香辣椒酱,由下列重量份(斤)的原料制成:
红辣椒130、绿豆淀粉14、盐13、三花酒10、燕麦片4、罐头糖水15、鱼籽15、猕猴桃14、矢车菊1.2、甘草1、荞麦叶2, 0.02%的茶多酚溶液、0.02%的银杏叶提取物溶液、0.02%的植酸溶液、0.05%的KMnO4溶液、味精、五香粉适量;
所述的一种鱼籽甘草麦香辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将矢车菊、甘草、荞麦叶加6倍水浸提40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)挑选成熟、无损、大小较均匀的红辣椒,切去辣椒的根部,用适量KMnO4溶液清洗干净,并沥干水分,切成丁状待用;
(3)燕麦片、罐头糖水、鱼籽倒入锅中,混合煎煮至糊状物,冷却待用;猕猴桃去皮切块,入盘待用;
(4)取适量茶多酚溶液、银杏叶提取物溶液、植酸溶液按1:1:5置于瓶中混合均匀,将切碎的红辣椒以及猕猴桃块浸泡于混合液中, 5分钟后滤得瓶中物料;
(5)将步骤(3)、(4)所得物料沥干后置于高速搅拌机进行搅拌,得糊状物;
(6)用绿豆淀粉5-6倍体积的温水将绿豆淀粉溶解,并加入味精、五香粉,充分化开后,小火加热混合液使淀粉糊化,得到浓稠状的调味液;
(7)将上述步骤所得各物料以及剩余各物料混合均匀,并共同至于低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
Claims (2)
1.一种鱼籽甘草麦香辣椒酱,其特征在于由下列重量份的原料制成:
红辣椒120-130、绿豆淀粉8-14、盐12-13、三花酒10-15、燕麦片3-4、罐头糖水12-15、鱼籽13-15、猕猴桃13-14、矢车菊0.7-1.2、甘草0.9-1、荞麦叶1-2,0.015-0.02%的茶多酚溶液、0.015-0.02%的银杏叶提取物溶液、0.015-0.02%的植酸溶液、0.04-0.05%的KMnO4溶液、味精、五香粉适量。
2.根据权利要求1所述的一种鱼籽甘草麦香辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将矢车菊、甘草、荞麦叶加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)挑选成熟、无损、大小较均匀的红辣椒,切去辣椒的根部,用适量KMnO4溶液清洗干净,并沥干水分,切成丁状待用;
(3)燕麦片、罐头糖水、鱼籽倒入锅中,混合煎煮至糊状物,冷却待用;猕猴桃去皮切块,入盘待用;
(4)取适量茶多酚溶液、银杏叶提取物溶液、植酸溶液按1:1-2:5-6置于瓶中混合均匀,将切碎的红辣椒以及猕猴桃块浸泡于混合液中,4-5分钟后滤得瓶中物料;
(5)将步骤(3)、(4)所得物料沥干后置于高速搅拌机进行搅拌,得糊状物;
(6)用绿豆淀粉5-6倍体积的温水将绿豆淀粉溶解,并加入味精、五香粉,充分化开后,小火加热混合液使淀粉糊化,得到浓稠状的调味液;
(7)将上述步骤所得各物料以及剩余各物料混合均匀,并共同至于低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
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CN106174416A (zh) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | 一种鱼香平衡保健辣酱及其制备方法 |
CN106235290A (zh) * | 2016-08-12 | 2016-12-21 | 合肥市金乡味工贸有限责任公司 | 一种除湿补脾的发酵型辣椒酱 |
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CN105831698A (zh) * | 2016-03-28 | 2016-08-10 | 倪志辉 | 一种麦香风味辣椒酱及其制备方法 |
CN106174416A (zh) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | 一种鱼香平衡保健辣酱及其制备方法 |
CN106235290A (zh) * | 2016-08-12 | 2016-12-21 | 合肥市金乡味工贸有限责任公司 | 一种除湿补脾的发酵型辣椒酱 |
CN107136475A (zh) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | 一种美容水果辣椒酱 |
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