CN105410858A - 一种豆薯香橼保健酱油的制作方法 - Google Patents
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Abstract
本发明公开了一种豆薯香橼保健酱油的制作方法,其工艺流程为:原料处理→蒸料→发酵→晒酱→调味→包装→成品。有益效果:本发明一种豆薯香橼保健酱油的制作方法,以豆薯为主要原料,经过加工后制成豆薯香橼保健酱油,产品营养丰富,利用发酵方法,酿制的豆薯酱油,除具有普通豆类酱油的色泽、香气及鲜味外,还富含蛋白质和淀粉,营养丰富,具有生津止渴、清凉去热、降压降脂的功效,加工方法简单,设备成本低,易于实施,同时也开辟了豆薯原料深加工的新途径。
Description
技术领域
本发明涉及一种调味品的制作方法,尤其是涉及一种豆薯香橼保健酱油的制作方法。
背景技术
豆薯,又称凉薯、沙葛,属豆科豆薯属中能形成块根的栽培种,一年生或多年生缠绕性草质藤本植物。豆薯的块根肥大,肉洁白嫩爽多汁营养丰富,富含糖分和蛋白质,还含有丰富的维生素C和人体所必须的钙、铁、锌、铜、磷、晒等多种微量元素,有生津止渴,清凉去热、解酒毒,降血压、血脂等功效,对心血管病都有很好的疗效。目前市场上豆薯产量丰富,开发豆薯深加工产品,对促进我国经济发展起到一定的作用。
新鲜豆薯不易贮藏,且豆薯经深加工的产品较少,利用新鲜豆薯原料加工成豆薯香橼保健酱油,产品风味独特、营养丰富、食用方便,是一种理想的调味品。
发明内容
本发明所要解决的技术问题是以豆薯为原料,加工豆薯香橼保健酱油,解决新鲜豆薯不耐贮藏的问题。
本发明解决其技术问题所采取的技术方案是:
一种豆薯香橼保健酱油的制作方法,其主要步骤为:
A原料处理:将新鲜成熟、无机械损伤的豆薯在阴凉处堆放5—7天,使豆薯内淀粉充分转化为糖分,然后将豆薯洗净去皮后里沥干;
B蒸料:把干净的豆薯肉切成小块,晾晒1—2天后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸45—60分钟,即可蒸熟蒸透;
C发酵:将蒸好的豆薯倒在筛子或簸箕中,按3%—5%的比例撒上玉米面粉和适量香橼叶粉,均匀铺放在席上,厚度为30—40mm,最后在上面盖一层干净的纱布,以利发酵,经过6—7天的发酵,原料上面渐渐长出一层白毛,7—8天后白毛变成黄花、红花或绿花,此时揭去上面的纱布,迅速晒干;
D晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入500—600千克4—6%食盐水,置阳光下暴晒,每天搅拌4—5次,7—8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒28—30天,用纱布过滤,除去酱油内的余渣及杂质;
E调味:取2kg香橼、洋蒲桃和神秘果各0.5kg,打浆后过滤取汁;取八角茴香、陈皮、肉豆蔻、桂皮各0.2千克,老姜0.3千克,食盐20—25千克,加入100千克食用水煮沸2—3小时,即为调味液,将酱油过滤液、香橼汁与调味液按1:1:2的比例混合后煮沸,搅拌冷却后加入少许山慈姑粉和0.03—0.05%苹果酸,搅匀,即为成品酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
有益效果:本发明一种豆薯香橼保健酱油的制作方法,以豆薯为主要原料,经过加工后制成豆薯香橼保健酱油,产品营养丰富,利用发酵方法,酿制的豆薯酱油,除具有普通豆类酱油的色泽、香气及鲜味外,还富含蛋白质和淀粉,营养丰富,具有生津止渴、清凉去热、降压降脂的功效,加工方法简单,设备成本低,易于实施,同时也开辟了豆薯原料深加工的新途径。
具体实施方式
实施例1:
一种豆薯香橼保健酱油的制作方法,其主要步骤为:
A原料处理:将新鲜成熟、无机械损伤的豆薯在阴凉处堆放6天,使豆薯内淀粉充分转化为糖分,然后将豆薯洗净去皮后里沥干;
B蒸料:把干净的豆薯肉切成小块,晾晒1—2天后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸30—45分钟,即可蒸熟蒸透;
C发酵:将蒸好的豆薯倒在筛子或簸箕中,按3%—5%的比例撒上面粉,均匀铺放在席上,厚度为40—50mm,最后在上面盖一层干净的纱布,以利发酵,经过6—7天的发酵,原料上面渐渐长出一层白毛,7—8天后白毛变成黄花、红花或绿花,此时揭去上面的纱布或棉纸,迅速晒干;
D晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入500—600千克4—5%食盐水,置阳光下暴晒,每天搅拌4—5次,7—8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒15—20天,用纱布过滤,除去酱油内的余渣及杂质;
E调味:取1kg香橼、灯笼果和番西莲各0.6kg,打浆后过滤取汁;取花椒、胡椒、八角、桂皮各0.2—0.3千克,老姜0.4—0.6千克,食盐20—25千克,加入100千克食用水煮沸2—3小时,即为调味液,将酱油过滤液、香橼汁与调味液按2:1:1的比例混合后煮沸,搅拌冷却后加入少许味精和0.03—0.05%柠檬酸,搅匀,即为豆薯酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
实施例2:
一种豆薯香橼保健酱油的制作方法,其主要步骤为:
A原料处理:将新鲜成熟、无机械损伤的豆薯在阴凉处堆放3—5天,使豆薯内淀粉充分转化为糖分,然后将豆薯洗净去皮后里沥干;
B蒸料:把干净的豆薯肉切成小块,晾晒4—6小时后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸35—40分钟,即可蒸熟蒸透;
C发酵:将蒸好的豆薯倒在筛子中,按8%—10%的比例撒上荞麦粉,均匀铺放在席上,厚度为40—50mm,最后在上面盖一层干净的纱布,以利发酵,经过14—16天的发酵,原料上面渐渐长出一层白毛,14—16天后白毛变成黄花、绿花,此时揭去纱布,迅速晒干;
D晒酱:将发酵好的干料放在瓷缸内,每50千克干料加入35千克8%食盐水,置阳光下暴晒,每天搅拌2—4次,12天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒24天,用纱布过滤,除去酱油内的余渣及杂质;
E调味:取香橼粉、孜然、八角、肉桂、小茴香各0.6千克,子姜0.8千克,食盐15千克,加入70千克食用水煮沸4—5小时,即为调味液,将酱油过滤液与调味液按2:1的比例混合后煮沸,搅拌冷却后加入少许鸡精和0.2%乳酸,搅匀,即为豆薯香橼保健酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种豆薯香橼保健酱油的制作方法,其主要步骤为:
A原料处理:将新鲜成熟、无机械损伤的豆薯在阴凉处堆放5—7天,使豆薯内淀粉充分转化为糖分,然后将豆薯洗净去皮后里沥干;
B蒸料:把干净的豆薯肉切成小块,晾晒1—2天后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸45—60分钟,即可蒸熟蒸透;
C发酵:将蒸好的豆薯倒在筛子或簸箕中,按3%—5%的比例撒上玉米面粉和适量香橼叶粉,均匀铺放在席上,厚度为30—40mm,最后在上面盖一层干净的纱布,以利发酵,经过6—7天的发酵,原料上面渐渐长出一层白毛,7—8天后白毛变成黄花、红花或绿花,此时揭去上面的纱布,迅速晒干;
D晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入500—600千克4—6%食盐水,置阳光下暴晒,每天搅拌4—5次,7—8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒28—30天,用纱布过滤,除去酱油内的余渣及杂质;
E调味:取2kg香橼、洋蒲桃和神秘果各0.5kg,打浆后过滤取汁;取八角茴香、陈皮、肉豆蔻、桂皮各0.2千克,老姜0.3千克,食盐20—25千克,加入100千克食用水煮沸2—3小时,即为调味液,将酱油过滤液、香橼汁与调味液按1:1:2的比例混合后煮沸,搅拌冷却后加入少许山慈姑粉和0.03—0.05%苹果酸,搅匀,即为成品酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
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