CN109430815A - 一种全程高温灭菌新型沙拉酱制备工艺 - Google Patents
一种全程高温灭菌新型沙拉酱制备工艺 Download PDFInfo
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Abstract
本发明涉及一种全程高温灭菌新型沙拉酱制备工艺,它是由各组分按照以下重量配比制成:色拉油50份、白砂糖11份、麦芽糖醇11份、乳清蛋白1.2份、食用盐1.2份、饮用纯净水25份、柠檬酸0.5份、变性淀粉1份、芥末0.4份、黄原胶0.1份、单甘脂0.1份;它包括以下步骤:溶解、混合、乳化、调酸、搅匀、预热、均质、加热、冷却、包装,本发明采用热加工工艺,达到全程高温灭菌效果,新工艺做出来的沙拉酱菌落总数远低于传统沙拉酱工艺;本发明具有杀菌效果好、工艺简单的优点。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种全程高温灭菌新型沙拉酱制备工艺。
背景技术
沙拉酱是西餐中常用的调味品,是调味沙司的一种。沙拉酱按所用原料的不同可分为“轻”沙拉酱与“重”沙拉酱。“轻”沙拉酱用白醋和橄榄油、花生油或豆油等植物油按3:1,3:5,2:5的比例调制而成,调制过程中可加入盐、胡椒和芥末等调味料,也可加入新鲜的香辛料,如洋葱、大蒜和蕃茄汁等。“重”沙拉酱以油、醋为基料,还须加鲜蛋黄。调制“重”沙拉酱也可与不同香辛料搭配,调制成不同风味的“乳脂型”沙拉酱。SBT10753-2012沙拉酱的标准对沙拉酱的定义是以植物油、水、酸性配料为主要原料,添加或不添加食糖、含蛋黄的配料、食用盐、香辛料等辅料经乳化而成的半固体复合调味料。其中对含有蛋黄的食品配料的定义是包括液态蛋黄、冷冻蛋黄、蛋黄粉、液态全蛋、冷冻全蛋、全蛋粉,均指鸡蛋产品。在沙拉酱产品中起到调节酸度的酸性食品配料,包括食醋、柠檬汁、酸橙汁。
沙拉酱的生产工艺有交替法和连续法等。交替法即是先将乳化剂分散于一部分水相中,然后交替地加入少部分油相和剩余的部分水相,最后把得到的预乳化液进行均质;连续法是先把水相与乳化剂混合均匀,然后在剧烈搅拌下逐渐加油以实现乳化。
目前的沙拉酱生产工艺均是冷加工工艺,沙拉酱由鲜蛋黄、沙拉油、糖、盐、醋、水、淀粉等调制而成,对成品不能进行高温杀菌,即使对各种原料及操作的卫生严格控制,也难以长期存放;因此,提供一种杀菌效果好、工艺简单的全程高温灭菌新型沙拉酱制备工艺是非常有必要的。
发明内容
本发明的目的是为了克服现有技术的不足,而提供一种杀菌效果好、工艺简单的全程高温灭菌新型沙拉酱制备工艺。
本发明的目的是这样实现的:一种全程高温灭菌新型沙拉酱制备工艺,它是由各组分按照以下重量配比制成:色拉油50份、白砂糖11份、麦芽糖醇11份、乳清蛋白1.2份、食用盐1.2份、饮用纯净水25份、柠檬酸0.5份、变性淀粉1份、芥末0.4份、黄原胶0.1份、单甘脂0.1份。
全程高温灭菌新型沙拉酱制备工艺还包括以下步骤:
a、溶解:取上述饮用纯净水24份、白砂糖11份、麦芽糖醇11份混匀搅拌至白砂糖和麦芽糖醇溶解,经过筛后得到溶解液;
b、混合:取上述黄原胶0.1份、变性淀粉1份、食用盐1.2份、芥末0.4份、乳清蛋白1.2份加入到溶解液中进行混合,使溶液混合均匀,得到混合溶液;
c、乳化:取上述饮用纯净水1份,将其加热至100℃,然后将单甘酯加入到100℃的开水中,同时快速搅拌混匀成均匀膏状,加入到步骤b中得到的混合溶液中,得到乳化液;
d、调酸:取上述柠檬酸0.5份,将其缓慢加入到上述步骤c中得到的乳化液中,加入的同时进行快速搅拌;
e、搅匀:搅拌物料至混合均匀,同时加入上述色拉油50份;
f、预热:将搅拌均匀的物料进行蒸汽加热至55℃;
g、均质:将预热后的物料进行均质脱气;
h、加热:经过均质脱气后的物料进行加热,加热温度为93℃;
i、冷却:将加热后的物料进行冷却,冷却温度为65℃;
j、包装:将加工完成的物料进行真空包装。
本发明的有益效果:本发明改变沙拉酱的生产工艺,采用热加工工艺,达到全程高温灭菌效果,新工艺做出来的沙拉酱菌落总数远低于传统沙拉酱工艺,对沙拉酱的储存、运输及加工过程中增加了安全保障,延长了保质期。
传统沙拉酱工艺生产酱温不能超过64℃,若加工温度过高,则体系难以乳化。另一方面,油脂在高温环境中易于氧化,这客观上要求在加工与贮藏过程中,酱体温度不能过高。新配方工艺舍弃了传统沙拉酱采用新鲜蛋黄为体系乳化,而是采用乳化剂来进行乳化,一方面是因为新鲜蛋黄对储存条件要求很高,另一方面是热加工工艺采用新鲜蛋黄来乳化不稳定。新型沙拉酱配方工艺酱温可以达到95℃;本发明具有一种杀菌效果好、工艺简单的优点。
具体实施方式
实施例1
一种全程高温灭菌新型沙拉酱制备工艺,它是由各组分按照以下重量配比制成:色拉油50份、白砂糖11份、麦芽糖醇11份、乳清蛋白1.2份、食用盐1.2份、饮用纯净水25份、柠檬酸0.5份、变性淀粉1份、芥末0.4份、黄原胶0.1份、单甘脂0.1份。
对于沙拉酱来说,验证其好坏,主要是从其状态及微生物指标来验证:
1、状态:新工艺做出来的沙拉酱乳化体系稳定;
2、微生物指标:传统沙拉酱菌落总数标准是小于1000CFU/g;
新型沙拉酱菌落总数标准小于10CFU/g。
从新旧沙拉酱菌落总数标准来看,新型沙拉酱微生物控制严格,大大延长了沙拉酱的保质期和货架期;本发明具有一种杀菌效果好、工艺简单的优点。
实施例2
一种全程高温灭菌新型沙拉酱制备工艺,它是由各组分按照以下重量配比制成:色拉油50份、白砂糖11份、麦芽糖醇11份、乳清蛋白1.2份、食用盐1.2份、饮用纯净水25份、柠檬酸0.5份、变性淀粉1份、芥末0.4份、黄原胶0.1份、单甘脂0.1份。
本发明改变沙拉酱的生产工艺,采用热加工工艺,达到全程高温灭菌效果,新工艺做出来的沙拉酱菌落总数远低于传统沙拉酱工艺,对沙拉酱的储存、运输及加工过程中增加了安全保障,延长了保质期。
传统沙拉酱工艺生产酱温不能超过64℃,若加工温度过高,则体系难以乳化。另一方面,油脂在高温环境中易于氧化,这客观上要求在加工与贮藏过程中,酱体温度不能过高。新配方工艺舍弃了传统沙拉酱采用新鲜蛋黄为体系乳化,而是采用乳化剂来进行乳化,一方面是因为新鲜蛋黄对储存条件要求很高,另一方面是热加工工艺采用新鲜蛋黄来乳化不稳定。新型沙拉酱配方工艺酱温可以达到95℃;本发明具有一种杀菌效果好、工艺简单的优点。
Claims (2)
1.一种全程高温灭菌新型沙拉酱制备工艺,其特征在于:它是由各组分按照以下重量配比制成:色拉油50份、白砂糖11份、麦芽糖醇11份、乳清蛋白1.2份、食用盐1.2份、饮用纯净水25份、柠檬酸0.5份、变性淀粉1份、芥末0.4份、黄原胶0.1份、单甘脂0.1份。
2.如权利要求1所述的全程高温灭菌新型沙拉酱制备工艺,其特征在于:它包括以下步骤:
a、溶解:取上述饮用纯净水24份、白砂糖11份、麦芽糖醇11份混匀搅拌至白砂糖和麦芽糖醇溶解,经过筛后得到溶解液;
b、混合:取上述黄原胶0.1份、变性淀粉1份、食用盐1.2份、芥末0.4份、乳清蛋白1.2份加入到溶解液中进行混合,使溶液混合均匀,得到混合溶液;
c、乳化:取上述饮用纯净水1份,将其加热至100℃,然后将单甘酯加入到100℃的开水中,同时快速搅拌混匀成均匀膏状,加入到步骤b中得到的混合溶液中,得到乳化液;
d、调酸:取上述柠檬酸0.5份,将其缓慢加入到上述步骤c中得到的乳化液中,加入的同时进行快速搅拌;
e、搅匀:搅拌物料至混合均匀,同时加入上述色拉油50份;
f、预热:将搅拌均匀的物料进行蒸汽加热至55℃;
g、均质:将预热后的物料进行均质脱气;
h、加热:经过均质脱气后的物料进行加热,加热温度为93℃;
i、冷却:将加热后的物料进行冷却,冷却温度为65℃;
j、包装:将加工完成的物料进行真空包装。
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