CN105410872A - 一种富硒蒜蓉辣酱 - Google Patents
一种富硒蒜蓉辣酱 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及富硒食品技术领域，具体涉及一种富硒蒜蓉辣酱，将红椒、大蒜、小米辣洗净，研磨成浆状，与白砂糖、小苏打、***钠混合均匀，接种酵母菌，在32-35℃下通风培养50-52小时，将发酵液用波长为12x106μm-12.4x106μm、功率为880-920W红外微波辐射1-2分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为420-450W红外微波辐射5-8分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为300-320W红外微波辐射5-7分钟，即可。
Description
技术领域
本发明涉及富硒食品技术领域，具体涉及一种富硒蒜蓉辣酱。
背景技术
蒜蓉辣酱是由蒜蓉、辣椒混合制成的一种蒜香浓，辣味足的酱料，适用于各类佐餐，凉拌粉面，也可用来制作鱼肉佳肴，硒是人体必需的微量元素之一，在人体内含量极微量，却有很重要生理功效，主要有：抗氧化作用，促进糖份代谢、降低血糖和尿糖，改善糖尿病患者的症状，可保护视网膜，增强玻璃体的光洁度，提高视力，有防止白内障的作用，对心脏肌体有保护和修复的作用，能对预防心脑血管疾病、高血压、动脉硬化等都有较好的作用，还能解毒、排毒，防治肝病、保护肝脏，且能调节甲状腺功能，参与氨基酸等合成，由于我国72%地区缺硒，所以大部分人群都处于缺硒状态，在人类饮食中，调味品是必不可少的，所以在调味品中添加硒是补硒的最佳方式。
发明内容
本发明的目的在于提供一种富硒蒜蓉辣酱。
本发明采用的技术方案为，一种富硒蒜蓉辣酱，取红椒50-60份、大蒜15-20份、小米辣2-5份、白砂糖10-12份、小苏打1-2份、酵母0.2-0.5份，***钠0.001-0.0012份、将红椒、大蒜、小米辣洗净，研磨成浆状，与白砂糖、小苏打、***钠混合均匀，接种酵母菌，在32-35℃下通风培养50-52小时，将发酵液用波长为12x106μm-12.4x106μm、功率为880-920W红外微波辐射1-2分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为420-450W红外微波辐射5-8分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为300-320W红外微波辐射5-7分钟，即可。
本发明得到的富硒蒜蓉辣酱味道鲜味，香辣可口，色泽艳丽，制得的每10g蒜蓉辣酱中含硒4.1-4.3ug，含量合理，不会造成硒中毒，吸收率高，可达98.3%，能提高人类日常摄食硒含量。
具体实施方式
一种富硒蒜蓉辣酱，取红椒55份、大蒜17份、小米辣3份、白砂糖11份、小苏打1.5份、酵母0.3份，***钠0.0011份、将红椒、大蒜、小米辣洗净，研磨成浆状，与白砂糖、小苏打、***钠混合均匀，接种酵母菌，在34℃下通风培养51小时，将发酵液用波长为12.3x106μm、功率为900W红外微波辐射1分钟，降至常温后，用波长为12.3x106μm、功率为430W红外微波辐射6分钟，降至常温后，用波长为12.3x106μm、功率为310W红外微波辐射6分钟，即可。
Claims (3)
1.一种富硒蒜蓉辣酱，其特征在于，按重量计取富硒番茄80-100份、白砂糖10-14份、小苏打1-2份、酵母0.2-0.5份，将番茄洗净、去皮，研磨成浆状，与白砂糖、小苏打混合均匀，接种酵母菌，在32-35℃下通风培养50-52小时，过10-30万分子量膜过滤，得到发酵液，将发酵液用波长为12x106μm-12.4x106μm、功率为320-360W红外微波辐射4-6分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为420-450W红外微波辐射5-8分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为550-580W红外微波辐射2-3分钟，降至常温后，用波长为12x106μm-12.4x106μm、功率为850-900W红外微波辐射5-7分钟，即可。
2.根据权利要求1所述的一种富硒蒜蓉辣酱，其特征在于，按重量计取富硒番茄80份、白砂糖10份、小苏打1份、酵母0.2份，将番茄洗净、去皮，研磨成浆状，与白砂糖、小苏打混合均匀，接种酵母菌，在32℃下通风培养50小时，过10万分子量膜过滤，得到发酵液，将发酵液用波长为12x106μm、功率为320W红外微波辐射4分钟，降至常温后，用波长为12x106μm、功率为420W红外微波辐射5分钟，降至常温后，用波长为12x106μm、功率为550W红外微波辐射2分钟，降至常温后，用波长为12x106μm、功率为850W红外微波辐射5分钟，即可。
3.根据权利要求1所述的一种富硒蒜蓉辣酱，其特征在于，按重量计取富硒番茄100份、白砂糖14份、小苏打2份、酵母0.5份，将番茄洗净、去皮，研磨成浆状，与白砂糖、小苏打混合均匀，接种酵母菌，在35℃下通风培养52小时，过30万分子量膜过滤，得到发酵液，将发酵液用波长为12.4x106μm、功率为360W红外微波辐射6分钟，降至常温后，用波长为12.4x106μm、功率为450W红外微波辐射8分钟，降至常温后，用波长为12.4x106μm、功率为580W红外微波辐射3分钟，降至常温后，用波长为12.4x106μm、功率为900W红外微波辐射7分钟，即可。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821648A (zh) * | 2017-12-12 | 2018-03-23 | 滁州尹氏油脂有限公司 | 一种富硒花椒油的制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686995A (zh) * | 2013-12-09 | 2015-06-10 | 王文浩 | 蒜蓉辣酱 |
| CN104839629A (zh) * | 2015-05-20 | 2015-08-19 | 秦峰 | 一种富硒番茄酱 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686995A (zh) * | 2013-12-09 | 2015-06-10 | 王文浩 | 蒜蓉辣酱 |
| CN104839629A (zh) * | 2015-05-20 | 2015-08-19 | 秦峰 | 一种富硒番茄酱 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821648A (zh) * | 2017-12-12 | 2018-03-23 | 滁州尹氏油脂有限公司 | 一种富硒花椒油的制备方法 |
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