CN106889530A - 腌制灯笼椒的方法 - Google Patents
腌制灯笼椒的方法 Download PDFInfo
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种腌制灯笼椒的方法,由以下步骤组成:(1)将灯笼椒洗净,分切成两半,晾晒5‑10h;(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制2‑4天,即得成品。本方法利用柚子皮酵素为发酵剂腌制灯笼椒,避免了食盐的使用和亚硝酸盐的产生,安全卫生;同时发酵速度快、时间短,所腌制的灯笼椒更为爽口、色泽更好。
Description
技术领域
本发明涉及食品腌制技术领域,尤其涉及一种腌制灯笼椒的方法。
背景技术
灯笼椒,灯笼椒bell pepper拉丁文名Capsicum.别名大椒、柿子椒、因能结甜味浆果,又叫甜椒、菜椒为一年生茄科植物,原产加拿大,五彩的灯笼椒又名乳椒、加拿大椒。以每100克灯笼椒为单位,热量是18kcal左右,营养成分为:水分:94.5克蛋白质:1.1克脂肪:0.3克碳水化合物:2.9克纤维:1.0克其它营养:钙、磷、铁、胡萝卜素、维生素C&P其功能:去湿、舒缓神经、解毒利尿、防止坏血病等,常吃可令皮肤细腻洁白及增强身体抵抗力,更可令发质乌黑亮丽,及减轻皮肤因受太阳暴晒而导致的黑色素斑点。但是,新鲜的灯笼椒不容易长期保存,因而出现了许多由灯笼椒制成的腌制品。这样,一方面延长灯笼椒保存期,另一方面也使灯笼椒具有更丰富口感。目前传统腌制灯笼椒的方法一般为利用食盐脱水,然后加入其他辅料自然发酵腌制,但此种腌制方法极易导致:1、产生大量的亚硝酸盐;2、摄入食用盐过量;3、自然发酵时间长;4、发酵温度不易控制;5、杂菌繁殖快,灯笼椒易腐烂、发臭;6、灯笼椒色泽及口感较差,对人体健康造成危害。
亚硝酸盐被吃到胃里后,在胃酸作用下与蛋白质分解产物二级胺反应生成亚硝胺;胃内还有一类细菌叫硝酸还原菌,也能使亚硝酸盐与胺类结合成亚硝胺,胃酸缺乏时,此类细菌生长旺盛,故不论胃酸多少均有利于亚硝胺的产生。亚硝胺具有强烈的致癌作用,主要引起食管癌、胃癌、肝癌和大肠癌等。同时,亚硝酸盐大量摄入人体,能与血红蛋白结合成高铁血红蛋白,使人体出现紫绀等缺氧症状;并且亚硝酸盐容易与体内的仲胺合成亚硝胺类物质。如果多吃或常吃腌制类食品,得癌症的概率就大大提高。
众所周知,食盐是好东西,对身体健康具有不可或缺的作用,但是摄食食盐过量,也会对人体带来很多不利的影响。在腌制灯笼椒的过程中常常会放大量的盐,这样就导致灯笼椒中含有大量的盐分。如果多吃或常吃此类灯笼椒,那么出现以下几种病的概率会大大提高:1、食盐过量会导致高血压;2、食盐过量会诱发哮喘;3、食盐过量会伤骨;4、食盐过量易患感冒;5、食盐过量可以引起胃炎;6、食盐过量会加重糖尿病;7、食盐过量易脱发;8、食盐过量易增多皱纹。因而,针对食盐腌制灯笼椒的各种问题及弊端,迫切需要寻求一种新的腌制灯笼椒的方法。
发明内容
本发明的目的在于:针对上述存在的问题,提供一种腌制灯笼椒的方法,本方法利用柚子皮酵素为发酵剂腌制灯笼椒,避免了食盐的使用和亚硝酸盐的产生,安全卫生;同时发酵速度快、时间短,所腌制的灯笼椒更为爽口、色泽更好。
为了实现上述发明目的,本发明采用的技术方案如下:
一种腌制灯笼椒的方法,由以下步骤组成:
(1)将灯笼椒洗净,分切成两半,晾晒5-10h;
(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制2-4天,即得成品;
所述柚子皮酵素由以下重量份的原料制成:柚子皮20份、芦荟8份、百香果6份、金银花8份、鸡骨草3份、桑叶2份、冰糖3份、寡糖2份、干酵母0.3份。
较佳地,所述大蒜的添加量为灯笼椒原料重量的1-5%。
较佳地,所述生姜的添加量为灯笼椒原料重量的1-5%。
较佳地,所述柚子皮酵素由以下重量份的原料制成:柚子皮15-35份、芦荟5-10份、百香果5-10份、金银花5-10份、鸡骨草1-5份、桑叶1-5份、冰糖1-5份、寡糖1-5份、干酵母0.1-0.5份。
较佳地,所述柚子皮酵素的制备方法为:
(a)将洗净的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶切碎,放入100℃的水中浸泡4-6h;
(b)浸泡完之后,将浸泡液中的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶的残渣和杂质过滤出去,得到滤液备用;
(c)将滤液静置0.5-1h,放入冰糖、寡糖和干酵母密封发酵,发酵≥30天后,形成酸味,即得所述柚子皮酵素。
较佳地,所述腌制的温度为28-32℃,相对湿度为85-90%。
较佳地,所述发酵的温度为25-30℃,相对湿度为85-90%。
柚子皮,味辛苦甘、性温,有化痰、止咳、理气、止痛等功效,主治咳喘、气郁胸闷、腹冷痛、疝气等。
芦荟,为独尾草科多年生草本植物,含有芦荟大黄素、芦荟大黄素甙,芦荟大黄素甙的异构体异芦荟大黄素甙、高塔尔芦荟素、大黄酚、大黄酚葡萄糖甙、蒽酚等蒽类及其甙类以及槲皮素,还含有癸酸、月桂酸、肉豆蔻酸、油酸、亚油酸、棕榈油酸、琥珀酸、乳酸等脂肪酸类物质以及钾、钠、铜、锌、铬等二十多种无机元素和维生素类物质。芦荟成分中的芦荟酊,是抗菌性很强的物质,能杀灭真菌、霉菌、细菌、病毒等病菌,抑制和消灭病原体的发育繁殖,用作赋予发酵剂抗菌的功效,防止腌制的灯笼椒发霉。
百香果,含有17种氨基酸,丰富的蛋白质、脂肪、糖、维生素、钙、磷、铁、钾、SOD酶和超纤维等165种对人体有益物质,更被称为水果中的VC(维生素C)之王,并且它的口感独特;百香果天然纯净、浓郁甘美、酸甜可口,具有生津止渴,提神醒脑、润肠通便,预防大肠癌,补肾健身、排毒养颜,解酒护肝、消除疲劳的功效。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
(1)本发明利用柚子皮酵素腌制的灯笼椒在口感方面要比现有技术腌制的灯笼椒更为爽口、色泽自然,同时还具有纯天然的柚子皮发酵香味;
(2)本发明的柚子皮、芦荟、百香果等中草药经过发酵后得到的营养素,其充分结合了柚子皮、芦荟的药用功效,防止腌制的灯笼椒发霉,具有补肾健身、排毒养颜,解酒护肝、消除疲劳的功效;本发明的柚子皮酵素发酵还具有杀菌的作用;
(3)本腌制方法无添加食用碱等对人体有害的添加剂,避免了食盐的使用和亚硝酸胺的产生,安全卫生;同时发酵速度快、腌制时间短、存放时间长,所腌制的灯笼椒更健康,食用也更放心。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下举出优选实施例,对本发明进一步详细说明。然而,需要说明的是,说明书中列出的许多细节仅仅是为了使读者对本发明的一个或多个方面有一个透彻的理解,即便没有这些特定的细节也可以实现本发明的这些方面。
实施例1
一种腌制灯笼椒的方法,由以下步骤组成:
(1)将灯笼椒洗净,分切成两半,晾晒10h;
(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制2天,腌制在温度为28℃,相对湿度为90%的条件下进行,即得成品。
大蒜的添加量为灯笼椒原料重量的1%;生姜的添加量为灯笼椒原料重量的5%。
柚子皮酵素由以下重量份的原料制成:柚子皮15份、芦荟10份、百香果5份、金银花10份、鸡骨草1份、桑叶5份、冰糖1份、寡糖5份、干酵母0.1份。
柚子皮酵素的制备方法为:
(a)将洗净的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶切碎,放入100℃的水中浸泡4h;
(b)浸泡完之后,将浸泡液中的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶的残渣和杂质过滤出去,得到滤液备用;
(c)将滤液静置1h,放入冰糖、寡糖和干酵母密封发酵,发酵≥30天后,形成酸味,发酵的温度为30℃,相对湿度为85%,即得所述柚子皮酵素。
实施例2
一种腌制灯笼椒的方法,由以下步骤组成:
(1)将灯笼椒洗净,分切成两半,晾晒5h;
(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制4天,腌制在温度为28℃,相对湿度为90%的条件下进行,即得成品。
大蒜的添加量为灯笼椒原料重量的5%;生姜的添加量为灯笼椒原料重量的1%。
柚子皮酵素由以下重量份的原料制成:柚子皮35份、芦荟5份、百香果10份、金银花5份、鸡骨草5份、桑叶1份、冰糖5份、寡糖1份、干酵母0.5份。
柚子皮酵素的制备方法为:
(a)将洗净的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶切碎,放入100℃的水中浸泡6h;
(b)浸泡完之后,将浸泡液中的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶的残渣和杂质过滤出去,得到滤液备用;
(c)将滤液静置0.5h,放入冰糖、寡糖和干酵母密封发酵,发酵≥30天后,发酵的温度为25℃,相对湿度为90%,形成酸味,即得所述柚子皮酵素。
实施例3
一种腌制灯笼椒的方法,由以下步骤组成:
(1)将灯笼椒洗净,分切成两半,晾晒8h;
(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制3天,腌制在温度为32℃,相对湿度为85%的条件下进行,即得成品。
大蒜的添加量为灯笼椒原料重量的3%;生姜的添加量为灯笼椒原料重量的2%。
柚子皮酵素由以下重量份的原料制成:柚子皮35份、芦荟5份、百香果10份、金银花5份、鸡骨草5份、桑叶1份、冰糖5份、寡糖1份、干酵母0.5份。
柚子皮酵素的制备方法为:
(a)将洗净的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶放入100℃的水中浸泡5h;
(b)浸泡完之后,将浸泡液中的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶的残渣和杂质过滤出去,得到滤液备用;
(c)将滤液静置0.5h,放入冰糖、寡糖和干酵母密封发酵,发酵≥30天后,发酵的温度为28℃,相对湿度为85%,形成酸味,即得所述柚子皮酵素。
实施例4
一种腌制灯笼椒的方法,由以下步骤组成:
(1)将灯笼椒洗净,分切成两半,晾晒8h;
(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制3天,腌制在温度为32℃,相对湿度为85%的条件下进行,即得成品。
大蒜的添加量为灯笼椒原料重量的2%;生姜的添加量为灯笼椒原料重量的3%。
柚子皮酵素由以下重量份的原料制成:柚子皮20份、芦荟8份、百香果6份、金银花8份、鸡骨草3份、桑叶2份、冰糖3份、寡糖2份、干酵母0.3份。
柚子皮酵素的制备方法为:
(a)将洗净的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶切碎,放入100℃的水中浸泡5h;
(b)浸泡完之后,将浸泡液中的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶的残渣和杂质过滤出去,得到滤液备用;
(c)将滤液静置0.5h,放入冰糖、寡糖和干酵母密封发酵,发酵≥30天后,发酵的温度为28℃,相对湿度为85%,形成酸味,即得所述柚子皮酵素。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以作出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种腌制灯笼椒的方法,其特征在于:由以下步骤组成:
(1)将灯笼椒洗净,分切成两半,晾晒5-10h;
(2)将晾晒好的灯笼椒放入容器中,压实,添加大蒜、生姜,再倒入柚子皮酵素,使其淹没灯笼椒,密封腌制2-4天,即得成品;
所述柚子皮酵素由以下重量份的原料制成:柚子皮15-35份、芦荟5-10份、百香果5-10份、金银花5-10份、鸡骨草1-5份、桑叶1-5份、冰糖1-5份、寡糖1-5份、干酵母0.1-0.5份。
2.根据权利要求1所述的腌制灯笼椒的方法,其特征在于:所述大蒜的添加量为灯笼椒原料重量的1-5%。
3.根据权利要求1所述的腌制灯笼椒的方法,其特征在于:所述生姜的添加量为灯笼椒原料重量的1-5%。
4.根据权利要求1所述的腌制灯笼椒的方法,其特征在于:所述柚子皮酵素由以下重量份的原料制成:柚子皮20份、芦荟8份、百香果6份、金银花8份、鸡骨草3份、桑叶2份、冰糖3份、寡糖2份、干酵母0.3份。
5.根据权利要求1至4任一项所述的腌制灯笼椒的方法,其特征在于:所述柚子皮酵素的制备方法为:
(a)将洗净的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶切碎,放入100℃的水中浸泡4-6h;
(b)浸泡完之后,将浸泡液中的柚子皮、芦荟、百香果、金银花、鸡骨草及桑叶的残渣和杂质过滤出去,得到滤液备用;
(c)将滤液静置0.5-1h,放入冰糖、寡糖和干酵母密封发酵,发酵≥30天后,形成酸味,即得所述柚子皮酵素。
6.根据权利要求1所述的腌制灯笼椒的方法,其特征在于:所述腌制在温度为28-32℃,相对湿度为85-90%的条件下进行。
7.根据权利要求6所述的腌制灯笼椒的方法,其特征在于:所述发酵在温度为25-30℃,相对湿度为85-90%的条件下进行。
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