CN110558540A - 一种茶油香菇酱及其制备方法 - Google Patents
一种茶油香菇酱及其制备方法 Download PDFInfo
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- CN110558540A CN110558540A CN201910877468.1A CN201910877468A CN110558540A CN 110558540 A CN110558540 A CN 110558540A CN 201910877468 A CN201910877468 A CN 201910877468A CN 110558540 A CN110558540 A CN 110558540A
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Abstract
本发明属于食品制造技术领域,提供了一种茶油香菇酱,按重量份数计算,包括:第一酱料部分,或第一酱料部分和第二酱料部分;其中,第一酱料部分由以下组分组成:茶油、姜、蒜、豆瓣酱、香菇、酱油、白糖、食用盐、味精、I+G、香菇浸膏香精、豆豉、其中,第二酱料组分由以下组分组成:橄榄油、鸡肉膏香精、党参、山楂、地龙、三七提取液、食品防腐剂。有益效果:淡化了茶油本身靠前而重的特殊味道,并糅合了香菇特有的风味,使得整个酱体前后味搭配更佳合理,提高了回味感受,增加了受众群体;原料搭配与制备工艺使得酱体更富营养,弥补一般酱体缺乏营养的问题;减少香菇泡发时间,较大程度上降低了茶油香菇酱的整体制备时间与难度。
Description
技术领域
本发明属于食品制造技术领域,涉及一种香菇酱料,特别涉及到一种茶油香菇酱。
背景技术
香菇属担子菌纲(Basidaiomycetes)、伞菌目(Agaricales)、口蘑科(Tricholomatacete)、香菇属(Lentinus),学名Lentinus edodes,起源于我国,是世界第二大菇,是我国久负盛名的珍贵食用菌。可野生以及人工栽培,而我国为最早栽培。香菇同时也是著名的药用菌,具有一定药用价值,能够补中益气,化痰理气,益胃助食,增强免疫力等。
由于香菇具有非常丰富的风味物质,口味浓厚,因此国内外以香菇作为原材料烹饪制作料理十分常见。
茶油,俗称油茶籽油,又名山茶油、山茶籽油,是从山茶科山茶属植物的普通油茶(Camellia oleiferaAbel)成熟种子中提取的纯天然高级食用植物油,色泽金黄或浅黄,品质纯净,澄清透明,食疗双重功能优于橄榄油,除两种油脂的脂肪酸组成及油脂特性、营养成分相似外,茶油还含有橄榄油所没有的特定生理活性物质茶多酚和山茶甙。茶油具有一定的药用价值,对痧气腹痛、便秘、蛔虫腹痛、蛔虫性肠梗阻、疥癣、汤火伤都有一定治疗作用。
但茶油味道靠前偏重,亦与其他食材产生不够协调的口味,特别为大量添加时更为突出,在一定程度上限制了茶油的应用。干香菇在使用时通常需要进行泡发工序,使其质地柔软,口感适中。但干香菇的泡发往往需要大量时间,同时若泡发工艺不当,容易造成香菇变质。
发明内容
针对上述现有技术存在的缺点和不足,本发明的首要目的在于提供一种主食材为香菇与茶油相互配合而获得的美味食用酱料,即茶油香菇酱。本发明提供的茶油香菇酱,不仅有助于人体对香菇中有益成分的吸收,同时提高人们在摄取等量食品过程中的茶油摄入量,另外将香菇和茶油这两种天然健康、营养丰富的食材相互结合,相互辅成其中药效用,满足了人们对绿色饮食,健康管理以及食品多样化的需求。
本发明的另一重要目的在于提供一种上述茶油香菇酱的制备方法。有效的缩短了干香菇的泡发工艺,有利于工业的大规模生产。
上述所提及的食用酱料以及其制备方法具体如下:
本发明提供技术方案1:一种茶油香菇酱,按重量分数计算,包括:
第一酱料部分,或
第一酱料部分和第二酱料部分;
其中,所述第一酱料部分由以下组分组成:
其中,所述第二酱料组分由以下组分组成:
姜(拉丁名称为Zingiber officinale Roscoe)具体选用可为鲜姜和/或老姜,优选为老姜。其中鲜姜亦为生姜,老姜亦为干姜。
蒜(拉丁名称为Allium sativum Linn.)具体选用可为鲜蒜和/或干蒜,优选为鲜蒜,更优选为去除头尾的鲜蒜中段,进一步更优选为除去蒜心的鲜蒜中段。
豆瓣酱通常为通过蚕豆(拉丁名称为Vicia faba Linn.)或黄豆(拉丁名称为Glycine max(Linn.)Merr.)、食用盐、香油(拉丁名称为芝麻(拉丁名称为Sesamum indicumLinn.)油)酿制而成的酱,或加入辣椒。
白糖为以甘蔗(拉丁名称为Saccharum officinarum Linn.)或甜菜(拉丁名称为Betavulgaris Linn.)为原料,经提取糖汁、清净处理、煮炼结晶和分蜜等工艺加工制成的蔗糖结晶。可以将白砂糖或绵白糖作为具体白糖的选用。
食用盐在选用时可以为海盐、井盐、矿盐、湖盐或土盐中的一种或任意几种的组合。
味精的主要化学成分为谷氨酸钠(C5H8NNaO4,NaOOC-CHNH2-CH2-CH2-COOH),化学名α-氨基戊二酸一钠,属鲜味调味料。
I+G,为5’肌苷酸钠-IMP(DISODIUMINOSINE5’-MONOPHOSPHATE)和5’鸟核酸钠-GMP(DISODIUM GUANOSINE5’-MONOPHOSPHATE)各50%结合而成的,属于核苷酸类食品增鲜剂。
香菇浸膏香精为香菇、水、食用盐提取浸出膏状物,或还包括辅料。
豆豉以黑豆(拉丁名称为Glycinemax(L.)merr)或黄豆(拉丁名称为Glycine max(Linn.)Merr.)为主要原料,利用毛霉(拉丁名称为mucor)、曲霉(拉丁名称为Aspergillus)或者细菌蛋白酶的作用,分解大豆蛋白质,达到一定程度时,加食用盐、加酒、干燥等方法,抑制酶的活力,延缓发酵过程而制成。具体选用时,可为咸豆豉、淡豆豉、干豆豉或水豆豉中的一种或任意几种的混合物。
橄榄油为新鲜的油橄榄(拉丁名称为Olea europaea L.)果实直接冷榨而成。
党参,拉丁名称为Codonopsis pilosula(Franch.)Nannf.。在使用时,优选为粉。
山楂,拉丁名称为Crataegus pinnatifida Bge.。在使用时,可优选干山楂,特别优选干山楂粉。
地龙,为环节动物门钜蚓科动物参环毛蚓Pheretimaas pergillum(E Perrier)、通俗环毛蚓P vulgarisChen、威廉环毛蚓P guillelmi(Michaelsen)或栉肓毛蚓PpectiniferaMichaelsen的干燥体。
三七的拉丁名称为Panax pseudo-ginseng Wall.var.notoginseng(Burkill)Hoo&Tseng,本发明取三七的提取液为原料使用。
食品防腐剂可选用目前常规的各类食品防腐剂,如苯甲酸及盐、山梨酸钾、脱氢乙酸钠、对羟基苯甲酸丙酯、丙酸钙、双乙酸钠、乳酸钠、乳酸链球菌、纳他霉素、亚硫酸盐、亚硝酸盐、辣椒以及辣椒素等。优选用山梨酸钾,其***名2,4-己二烯酸钾。
对上述技术方案1进行优选,得到下述优选的技术方案2:所述茶油香菇酱,按重量分数计算,由以下组分组成:
对上述技术方案2进行优选,得到下述优选的技术方案3:所述茶油香菇酱,按重量分数计算,由以下组分组成:
对上述技术方案2进行优选,得到下述优选的技术方案4:所述茶油香菇酱,按重量分数计算,由以下组分组成:
本发明还提供了技术方案5,涉及一种上述技术方案1~4介绍的茶油香菇酱的制备方法,包括以下步骤:
a.制备底料:提供茶油、豆瓣酱、姜和蒜;将所述豆瓣酱、所述姜和所述蒜投入所述茶油中炸至料熟,制得所述底料;
b.制备中料:提供香菇和豆豉;将所述香菇和所述豆豉投入所述底料中炸至所述香菇料熟,制得所述中料;
c.制备所述茶油香菇酱;提供酱油、白糖、食用盐、味精、I+G以及香菇浸膏香精,或还提供橄榄油、鸡肉膏香精、党参、山楂、地龙、三七提取液以及食品防腐剂;并将上述组分投入所述中料中进行翻炒,制得所述茶油香菇酱。
对上述技术方案5进行优选,得到下述优选的技术方案6:茶油香菇酱的制备方法,还包括一位于所述步骤c之后的步骤d:灌装灭菌;将所述茶油香菇酱灌装至瓶体内并密封,而后进行高温灭菌。
对上述技术方案6进行优选,得到下述优选的技术方案7:所述步骤a中,所述炸的温度为80~120℃,所述炸的时间为30~180秒,所述姜、所述蒜均呈泥状或末状;所述步骤b中,所述炸的温度为80~120℃,所述炸的时间为60~300秒,所述香菇为呈丁状或末状的湿香菇,所述湿香菇为干香菇通过泡发工艺制得;所述c步骤中,所述炒的温度为80~150℃,所述炒的时间为30~300秒,所述党参、所述山楂以及所述地龙均呈粉状;所述步骤d中,所述茶油香菇酱的灌装温度为70~85℃,所述高温灭菌的温度为121~125℃,灭菌时间为25~35分钟。
油炸和翻炒的温度对于酱的制备来说极其重要,烹饪属于人为控制的化学反应的过程,反应温度会直接影响到食材制作过程当中的化学反应程度、生成物的种类及量、口味及口感等。在本技术方案当中,油炸选用的温度较低,主要是为了保证延长姜蒜以及豆瓣酱在茶油当中爆香的时间,另外控制后期湿香菇投放时,不会造成强烈的水油反应,避免锅中顶部空气中出现过多的焦化反应,引入杂味。香菇通常炸制酥脆为佳,亦可为焦脆或韧中带酥,偏低的油温适用较大颗粒的湿香菇炸制,另外亦会最大程度的保持香菇内的独有风味物质。翻炒的温度可以略高于炸的温度,利用干粉状的党参、山楂、地龙吸收过多的油水,而使得酱体变得粘稠厚重,同时由于翻炒有益于温度的分散,提高翻炒温度有益于加快制备进程。高温灌装时为了保证酱体在冷却的过程当中不与空气进行过分接触,即避免放置茶油香菇酱在敞开的空气当中完成整个冷却过程;另外高温灌装亦容易形成紧闭的密封状态,有益于长期保存,提高茶油香菇酱的保质期。高温灭菌严格规定温度范围,优选的为121℃,灭菌时间亦优选为30分钟,灭菌环境可优选为高温高压蒸汽环境。如此的灭菌温度不会要求瓶体承受过度的承载,另外不会引起酱体内混合物质再次反应而改变自身味道,同时不会对已生成的风味物质造成破坏。
对上述技术方案7进行优选,得到下述优选的技术方案8:所述步骤a中,首先将茶油温度升至200~240℃,而后冷却至80~120℃,然后再将所述姜和所述蒜投入所述茶油中;所述步骤a、所述步骤b和/或所述步骤c中包括至少一次正向变温过程,所述变温过程为暂时升温至少15℃并保持5~15秒。
在上述技术方案8当中,首先将茶油升至较高温度,而后降至炸的温度,其用意在于:1、对茶油进行消毒,利用高温消灭其中的致病致腐物质,纯化油质;2、如此可以充分提升茶油本身的独特香味,消除一定量的过分的油的味道,有益于后期的调味。而正向变温过程不仅可加快烹饪进程,并且还可提升风味物质产生的量,提升最终茶油香菇酱的香度。
对上述技术方案5~8任一技术方案进行优选,得到下述优选的技术方案9:所述香菇为呈丁状或末状的湿香菇,所述湿香菇为干香菇通过泡发工艺制得,其中所述湿香菇的含水量为常温饱和含水量的40~85%。干香菇常规的泡发通常时间很长,而利用浓糖水等快速泡发工艺对干香菇进行泡发,极容易引入杂味,并且影响湿香菇的口感。本技术方案当中,湿香菇并非为水饱和的湿香菇,而是其中水分含量为常温饱和情况时的40~85%,用意在于:1、泡发工艺阶段,干香菇的吸水速率分为三个阶段,前期和后期进行较为缓慢,中段泡发速率较高,即中段的分段用时时间最短,采用本技术方案设计,可极大降低泡发工艺所花费的时间,从而缩短整个茶油香菇酱的制备时长;2、水分含量高的湿香菇在炸制过程当中,内部微观结构容易由于水分快速蒸发而遭受破坏,从而使香菇的口感变渣变差,采用本技术方案设计,可有效保留原有香菇的优秀口感;3、未完全泡发部分会对炸制过程中的油的渗入构成阻碍作用,促进干炸现象发生,使得香菇的味道和口感更富层次。
本发明还提供了一系列使用茶油香菇酱而制备的食品制品,可为炒饭或面或粉、拌饭或面或粉、方便面或饭或粉、饼干、蛋糕、拌菜、酱饼以及荤或素的卤味品。
与现有技术相比,本发明的有益效果在于:
本发明提供的茶油香菇酱,淡化了茶油本身靠前而重的特殊味道,并糅合了香菇特有的风味,使得整个酱体前后味搭配更佳合理,提高了回味感受,增加了受众群体;原料搭配与制备工艺使得酱体更富营养,弥补一般酱体缺乏营养的问题;减少香菇泡发时间,较大程度上降低了茶油香菇酱的整体制备时间与失败概率。
附图说明
图1为本发明所提供的一种茶油香菇酱的制备工艺流程图。
图2为本发明所提供的另一种茶油香菇酱的制备工艺流程图。
具体实施方式
为了进一步说明,本发明通过提供下述实施例以求本领域技术人员能够对本发明的宗旨进行清楚地理解。但应当注意,下述各实施例并非是对本发明技术方案的限定,本领域技术人员在对各实施例进行分析和理解的同时,可结合现有知识对本发明提供的技术方案做一系列变形与等效替换,该变形与等效替换而得的新的技术方案亦被本发明囊括在内。
由于本发明无法对实施例进行穷举,因此一些优选的技术特征和优选的技术方案可以进行合理的相互替换或组合,由此而得的新的技术方案亦被囊括在本发明之中。
由于本发明针对的是烹饪领域,涉及多种烹饪材料,其特点体现在品种众多但因为系同一种类而故特性上具备一定程度的一致性,本领域技术人员有能力进行合理的推测,以使得本发明思想在本发明技术方案中提供的范围内适用。如采用极鲜酱油而降低组分中味精或其他鲜味调味料,等等。
为了使阅读者更好的理解本发明宗旨,特例举最具代表性的一系列实验数据。阅读者在阅读时应当具备本领域内的一般技术知识,以方便准确的理解数据中所包括的逻辑关系。
实施例1
本实施例介绍了一种茶油香菇酱的制备过程,参看图1。
准备茶油250份、姜30份、蒜50份、豆瓣酱50份、香菇260份、酱油40份、白砂糖5.5份、食用盐30份、味精12份、I+G 12份、香菇浸膏香精30份、风味豆豉50份备用。清洗并沥干必要原材料。再取出姜和蒜捣成泥。其中香菇为半湿状态的湿香菇,由干香菇经过泡发工艺而得,其中含水量为常温饱和状态下含水量的85%。
升高茶油油温至80℃,投入准备好的豆瓣酱、姜泥和蒜泥,炸180秒。而后迅速投入准备好的香菇和豆豉,翻搅均匀后快速升温至120℃继续炸制300秒,此时香菇口感酥脆。然后一次性投入其余全部余料,迅速升温至150℃,快速翻炒180秒。制备完成。室温冷却至80℃灌装,而后将装好的瓶子放入高压灭菌锅中,121℃蒸气灭菌30分钟。待成品降至常温后,或检验装箱。
在原料准备上,还可以多备橄榄油30份、鸡肉膏香精50份、党参粉30份、山楂粉20份、地龙粉20份、三七提取液30份、山梨酸钾0.5份作为余料,在翻炒时投入使用。
实施例2
本实施例介绍了另一种茶油香菇酱的制备过程,参看图2。
准备茶油220份、姜45份、蒜55份、豆瓣酱55份、香菇220份、酱油40份、白砂糖4.5份、食用盐33份、味精15份、I+G 15份、香菇浸膏香精35份、风味豆豉40份、橄榄油20份、鸡肉膏香精58份、党参粉20份、山楂粉15份、地龙粉15份、三七提取液20份、山梨酸钾0.3份备用。清洗并沥干必要原材料。再取出姜和蒜捣成泥。其中香菇为半湿状态的湿香菇,由干香菇经过泡发工艺而得,其中含水量为常温饱和状态下含水量的40%。
升高茶油油温至240℃,而后平缓冷却至120℃,投入准备好的豆瓣酱、姜泥和蒜泥,炸30秒。而后关闭火源,投入准备好的香菇和豆豉,翻搅均匀后,温度至80℃下计时炸制100秒后,开火升温15℃,保持物料温度在95℃15秒钟,然后火源调小使物料温度降至80℃且恒温,继续炸制100秒,此时香菇口感韧中带酥。然后一次性投入其余全部余料,快速翻炒300秒。制备完成。直接灌装,而后将装好的瓶子放入高压灭菌锅中,125℃蒸气灭菌25分钟。待成品降至常温后,或检验装箱。
实施例3
本实施例与实施例1和实施例2大致相同,不同点在于制备蒜泥之后,将其摊开并置于氧气充足的大气当中进行氧化10~30分钟,使其充分生成大蒜素,而后收集备用。
实施例4
本实施例提供了一种包装速食炒饭。准备熟大米饭250克投入装有少量植物油的炒锅中,加入25克茶油香菇酱,开火至250℃快速翻炒300秒,关火,冷却,装盒封装。其中或加辅料,如辣椒等。
实施例5
本实施例提供了一种包装速食拌饭,包括熟大米饭250克,以及装有25克茶油香菇酱的酱料包。其中或包括辅料,如辣椒等。
实施例6
本实施例提供了一种方便面,包括熟面饼100克,以及装有25克茶油香菇酱的酱料包。其中或包括辅料,如辣椒、醋、调味粉等。
实施例7
本实施例提供了一种饼干,将牛奶、鸡蛋、茶油香菇酱与面粉混合,揉团分割压成饼干模胚,经烤制成饼干。
实施例8
本实施例提供了一种拌菜,包括熟肉或菜500克以及茶油香菇酱25克,独立或混合包装成品。
实施例9
本实施例提供了一种卤味品,包括将400克茶油香菇酱投入清水中搅拌均匀,其中或加卤料如大料、小茴香、香叶、味精、食用盐、料酒等,然后再揉投入熟肉或菜500克加热炖煮1~4小时,或冷却浸泡4~48小时,最后独立或混合包装成品。
其中上述实施例所选用的一些材料来源如下:
茶油选用精炼山茶油。
豆瓣酱购自四川恒星食品有限公司。
鸡肉膏香精购自深圳市千味生物科技有限公司。
酱油购自湖南龙牌酱业集团有限公司。
I+G购自日本味之素株式会社。
香菇浸膏香精购自深圳市千味生物科技有限公司。
豆豉购自四川恒星食品有限公司。
Claims (10)
1.一种茶油香菇酱,其特征在于,按重量份数计算,包括:
第一酱料部分,或
第一酱料部分和第二酱料部分;
其中,所述第一酱料部分由以下组分组成:
其中,所述第二酱料组分由以下组分组成:
2.根据权利要求1所述的茶油香菇酱,其特征在于,按重量份数计算,由以下组分组成:
3.根据权利要求2所述的茶油香菇酱,其特征在于,按重量份数计算,由以下组分组成:
4.根据权利要求2所述的茶油香菇酱,其特征在于,按重量份数计算,由以下组分组成:
5.一种如权利要求1~4任一所述的茶油香菇酱的制备方法,其特征在于,包括以下步骤:
a.制备底料:提供茶油、豆瓣酱、姜和蒜;将所述豆瓣酱、所述姜和所述蒜投入所述茶油中炸至料熟,制得所述底料;
b.制备中料:提供香菇和豆豉;将所述香菇和所述豆豉投入所述底料中炸至所述香菇料熟,制得所述中料;
c.制备所述茶油香菇酱;提供酱油、白糖、食用盐、味精、I+G以及香菇浸膏香精,或还提供橄榄油、鸡肉膏香精、党参、山楂、地龙、三七提取液以及食品防腐剂;并将上述组分投入所述中料中进行翻炒,制得所述茶油香菇酱。
6.根据权利要求5所述的茶油香菇酱的制备方法,其特征在于,还包括一位于所述步骤c之后的步骤d:灌装灭菌;将所述茶油香菇酱灌装至瓶体内并密封,而后进行高温灭菌。
7.根据权利要求6所述的茶油香菇酱的制备方法,其特征在于,所述步骤a中,所述炸的温度为80~120℃,所述炸的时间为30~180秒,所述姜、所述蒜均呈泥状或末状;所述步骤b中,所述炸的温度为80~120℃,所述炸的时间为60~300秒,所述香菇为呈丁状或末状的湿香菇,所述湿香菇为干香菇通过泡发工艺制得;所述c步骤中,所述炒的温度为80~150℃,所述炒的时间为30~300秒,所述党参、所述山楂以及所述地龙均呈粉状;所述步骤d中,所述茶油香菇酱的灌装温度为70~85℃,所述高温灭菌的温度为121~125℃,灭菌时间为25~35分钟。
8.根据权利要求7所述的茶油香菇酱的制备方法,其特征在于,所述步骤a中,首先将茶油温度升至200~240℃,而后冷却至80~120℃,然后再将所述姜和所述蒜投入所述茶油中;所述步骤a、所述步骤b和/或所述步骤c中包括至少一次正向变温过程,所述变温过程为暂时升温至少15℃并保持5~15秒。
9.根据权利要求5~8任一所述的茶油香菇酱的制备方法,其特征在于,所述香菇为呈丁状或末状的湿香菇,所述湿香菇为干香菇通过泡发工艺制得,其中所述湿香菇的含水量为常温饱和含水量的40~85%。
10.一种包含如权利要求1~9任一所述的茶油香菇酱的食物制品。
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