CN107467630A - 一种营养丰富辣椒酱的制备工艺 - Google Patents
一种营养丰富辣椒酱的制备工艺 Download PDFInfo
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Abstract
本发明公开了一种营养丰富辣椒酱的制备工艺，包括如下步骤：将阳离子瓜尔胶、水混合搅拌，加入羧甲基淀粉钠继续搅拌，加入豆豉、小米辣混合均匀，倒入含有油热锅中炒制，加入大蒜、姜末、小葱继续炒制，得到预处理小米辣；向预处理小米辣中加入红曲米、大豆油混合均匀，加入中药粉、红枣粉混合均匀，加水熬煮，包装并高温灭菌，得到营养丰富辣椒酱。本发明营养丰富，口感独特，且汤色好，保质期常，成本低。
Description
技术领域
本发明涉及辣椒酱技术领域，尤其涉及一种营养丰富辣椒酱的制备工艺。
背景技术
人们在日常生活中常使用调味品来增加菜肴的色、香、味，促进食欲。目前，在烹饪剁椒鱼头的过程中，经常需要添加辣椒酱以增加风味，市场上销售的辣椒酱种类繁多，但其大多只具备调味功能，营养单一，已不能满足消费者日益增长的需求。
发明内容
本发明提出了一种营养丰富辣椒酱的制备工艺，本发明营养丰富，口感独特，且汤色好，保质期常，成本低。
本发明提出了一种营养丰富辣椒酱的制备工艺，包括如下步骤：
S1、将阳离子瓜尔胶、水混合搅拌，加入羧甲基淀粉钠继续搅拌，加入豆豉、小米辣混合均匀，倒入含有油热锅中炒制，加入大蒜、姜末、小葱继续炒制，得到预处理小米辣；
S2、向预处理小米辣中加入红曲米、大豆油混合均匀，加入中药粉、红枣粉混合均匀，加水熬煮，包装并高温灭菌，得到营养丰富辣椒酱。
优选地，在S1中，将阳离子瓜尔胶、水混合搅拌过程中，搅拌时间为1-2h，搅拌温度为60-70℃。
优选地，在S1中，阳离子瓜尔胶、羧甲基淀粉钠的重量比为1-3：1-2。
优选地，在S1中，豆豉、小米辣的重量比为20-40：20-50。
优选地，在S2中，红曲米、大豆油的重量比为1-2：1-4。
优选地，在S2中，中药粉、红枣粉的重量比为1-3：0.1-0.2。
优选地，在S2中，加水熬煮过程中，加入2-4倍水熬煮至含水量为50-80wt％。
优选地，所述的营养丰富辣椒酱的制备工艺，包括如下步骤：
S1、按重量份将1-3份阳离子瓜尔胶、20-30份水混合搅拌1-2h，搅拌温度为60-70℃，加入1-2份羧甲基淀粉钠继续搅拌15-35min，加入20-40份豆豉、20-50份小米辣混合均匀，倒入含有1-2份油的热锅中炒制5-15min，加入1-5份大蒜、1-2份姜末、1-2份小葱继续炒制2-4min，得到预处理小米辣；
S2、向预处理小米辣中加入1-2份红曲米、1-4份大豆油混合均匀，加入1-3份中药粉、0.1-0.2份红枣粉混合均匀，加入2-4倍水熬煮至含水量为50-80wt％，包装并高温灭菌，得到营养丰富辣椒酱。
本发明中，阳离子瓜儿胶与羧甲基淀粉钠在水相条件下相遇时，发生分子内或分子间交联并凝胶化，不仅乳化活性高，且分散性好，粘性适中，流动性好，与豆豉、小米辣复配，相互间分散性好，并可包裹在其表面，在油锅炒制过程中，可有效保留豆豉和辣椒的风味，避免了豆豉的易破碎问题，增强辣椒酱的口感，并延长了保质期，各种配料了提高辣椒酱的整体口感，配合加入大蒜、姜末、小葱炒制，风味独特，配方合理科学，且营养丰富，辣味适中，适合于大众的口味，无任何的添加剂或防腐成分，绿色环保，成本低，制作方法简单，该辣椒酱在常温的保存情况下时间为12-18个月。
具体实施方式
实施例1
一种营养丰富辣椒酱的制备工艺，包括如下步骤：
S1、将阳离子瓜尔胶、水混合搅拌，加入羧甲基淀粉钠继续搅拌，加入豆豉、小米辣混合均匀，倒入含有油热锅中炒制，加入大蒜、姜末、小葱继续炒制，得到预处理小米辣；
S2、向预处理小米辣中加入红曲米、大豆油混合均匀，加入中药粉、红枣粉混合均匀，加水熬煮，包装并高温灭菌，得到营养丰富辣椒酱。
实施例2
一种营养丰富辣椒酱的制备工艺，包括如下步骤：
S1、按重量份将3份阳离子瓜尔胶、20份水混合搅拌2h，搅拌温度为60℃，加入2份羧甲基淀粉钠继续搅拌15min，加入40份豆豉、20份小米辣混合均匀，倒入含有2份油的热锅中炒制5min，加入5份大蒜、1份姜末、2份小葱继续炒制2min，得到预处理小米辣；
S2、向预处理小米辣中加入2份红曲米、1份大豆油混合均匀，加入3份中药粉、0.1份红枣粉混合均匀，加入4倍水熬煮至含水量为50wt％，包装并高温灭菌，得到营养丰富辣椒酱。
实施例3
一种营养丰富辣椒酱的制备工艺，包括如下步骤：
S1、按重量份将1份阳离子瓜尔胶、30份水混合搅拌1h，搅拌温度为70℃，加入1份羧甲基淀粉钠继续搅拌35min，加入20份豆豉、50份小米辣混合均匀，倒入含有1份油的热锅中炒制15min，加入1份大蒜、2份姜末、1份小葱继续炒制4min，得到预处理小米辣；
S2、向预处理小米辣中加入1份红曲米、4份大豆油混合均匀，加入1份中药粉、0.2份红枣粉混合均匀，加入2倍水熬煮至含水量为80wt％，包装并高温灭菌，得到营养丰富辣椒酱。
实施例4
一种营养丰富辣椒酱的制备工艺，包括如下步骤：
S1、按重量份将1.5份阳离子瓜尔胶、28份水混合搅拌1.5h，搅拌温度为67℃，加入1.2份羧甲基淀粉钠继续搅拌26min，加入32份豆豉、35份小米辣混合均匀，倒入含有1.2份油的热锅中炒制12min，加入2份大蒜、1.6份姜末、1.5份小葱继续炒制3min，得到预处理小米辣；
S2、向预处理小米辣中加入1.4份红曲米、2份大豆油混合均匀，加入2份中药粉、0.12份红枣粉混合均匀，加入3倍水熬煮至含水量为62wt％，包装并高温灭菌，得到营养丰富辣椒酱。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种营养丰富辣椒酱的制备工艺，其特征在于，包括如下步骤：
S1、将阳离子瓜尔胶、水混合搅拌，加入羧甲基淀粉钠继续搅拌，加入豆豉、小米辣混合均匀，倒入含有油热锅中炒制，加入大蒜、姜末、小葱继续炒制，得到预处理小米辣；
S2、向预处理小米辣中加入红曲米、大豆油混合均匀，加入中药粉、红枣粉混合均匀，加水熬煮，包装并高温灭菌，得到营养丰富辣椒酱。
2.根据权利要求1所述的营养丰富辣椒酱的制备工艺，其特征在于，在S1中，将阳离子瓜尔胶、水混合搅拌过程中，搅拌时间为1-2h，搅拌温度为60-70℃。
3.根据权利要求1所述的营养丰富辣椒酱的制备工艺，其特征在于，在S1中，阳离子瓜尔胶、羧甲基淀粉钠的重量比为1-3：1-2。
4.根据权利要求1所述的营养丰富辣椒酱的制备工艺，其特征在于，在S1中，豆豉、小米辣的重量比为20-40：20-50。
5.根据权利要求1所述的营养丰富辣椒酱的制备工艺，其特征在于，在S2中，红曲米、大豆油的重量比为1-2：1-4。
6.根据权利要求1所述的营养丰富辣椒酱的制备工艺，其特征在于，在S2中，中药粉、红枣粉的重量比为1-3：0.1-0.2。
7.根据权利要求1所述的营养丰富辣椒酱的制备工艺，其特征在于，在S2中，加水熬煮过程中，加入2-4倍水熬煮至含水量为50-80wt％。
8.根据权利要求1-7任一项所述的营养丰富辣椒酱的制备工艺，其特征在于，包括如下步骤：
S1、按重量份将1-3份阳离子瓜尔胶、20-30份水混合搅拌1-2h，搅拌温度为60-70℃，加入1-2份羧甲基淀粉钠继续搅拌15-35min，加入20-40份豆豉、20-50份小米辣混合均匀，倒入含有1-2份油的热锅中炒制5-15min，加入1-5份大蒜、1-2份姜末、1-2份小葱继续炒制2-4min，得到预处理小米辣；
S2、向预处理小米辣中加入1-2份红曲米、1-4份大豆油混合均匀，加入1-3份中药粉、0.1-0.2份红枣粉混合均匀，加入2-4倍水熬煮至含水量为50-80wt％，包装并高温灭菌，得到营养丰富辣椒酱。
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| CN103315278A (zh) * | 2013-06-19 | 2013-09-25 | 徐州市运育农业科技有限公司 | 一种辣椒酱的配方及其制作方法 |
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| CN105077194A (zh) * | 2015-08-31 | 2015-11-25 | 许昌学院 | 一种新型鲜辣椒酱及其制备方法 |
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| CN103315278A (zh) * | 2013-06-19 | 2013-09-25 | 徐州市运育农业科技有限公司 | 一种辣椒酱的配方及其制作方法 |
| CN104305160A (zh) * | 2014-11-18 | 2015-01-28 | 杨宁 | 高山辣椒酱的制作方法 |
| CN105077194A (zh) * | 2015-08-31 | 2015-11-25 | 许昌学院 | 一种新型鲜辣椒酱及其制备方法 |
| CN105815749A (zh) * | 2016-03-30 | 2016-08-03 | *** | 一种即食辣椒酱及其制备方法 |
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