CN110651979A - 一种水果辣椒酱的加工方法及水果辣椒酱 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种水果辣椒酱的加工方法及水果辣椒酱,其首先利用米糊对植物乳杆菌和嗜酸乳杆菌进行活化培养,然后利用活化培养的益生菌对水果发酵12h‑15h并过滤沥干,再将发酵后的水果沥干物加入到辣椒中密封发酵48h‑60h,最后灭菌装瓶即可。本发明采用益生菌菌群两段发酵方式依次对水果和辣椒发酵,制作了辣度减轻、风味独特的水果辣椒酱,同时使水果和辣椒中的营养物质和活性成分大量溶出,提高营养物质的吸收利用。
Description
技术领域
本发明涉及辣椒酱的加工方法,尤其是涉及一种水果辣椒酱的加工方法及水果辣椒酱。
背景技术
辣椒在全球温带、热带、亚热带均有种植,属于常异花授粉作物。辣椒在食品烹饪及加工中不可缺少,同时还是一种营养价值很高的蔬菜。自20世纪90年代以来,随着人们对辣椒食用价值的认可和认识的不断提高,辣椒的全球消费量迅速增加,加工制品的需求量也持续增长,其中仅辣椒酱的市场规模达到320亿元,近五年增速仍保持在4%以上。全国食辣人群主要集中在年轻消费者,因此新型辣椒制品的开发既要符合健康营养要求,也要满足年轻消费者的需求。
现有辣椒酱发酵的微生物体系以乳酸菌为主,乳酸菌生长过程中将辣椒中的碳水化合物转化为小分子物质,赋予辣椒酱典型的发酵风味。但这种发酵方式是在一段时间内的连续发酵,其发酵时间长,对辣椒风味有较大损失,另外发酵过程杂菌滋生的可能性较大,因而发酵过程不易控制,产品短期内会由于发酵异常出现异味和腐烂,且辣椒素等辛辣物质的溶出会造成入口偏辣,导致了消费人群的局限性。
发明内容
本发明的目的在于提供一种减轻入口辣度,增强营养价值的水果辣椒酱加工方法及水果辣椒酱。
为解决上述技术问题,本发明采用的技术方案是:一种水果辣椒酱的加工方法,其包括下列步骤:
(1)在洗净的糯米中添加2-4倍米量的水熬成米糊,米糊冷却至40-50℃,将植物乳杆菌和嗜酸乳杆菌按1:1的比例混合后加入米糊混匀,并活化30-60mins,其中植物乳杆菌和嗜酸乳杆菌的添加量为米糊质量的1%-3%;
(2)将梨和苹果类水果切丁混合,加入到步骤(1)活化后的菌群及培养物中,水果丁的添加量为步骤(1)活化后的菌群及培养物质量的1-3%,并在温度30℃-40℃发酵12h-15h,之后,过滤沥干;
(3)将新鲜辣椒剁碎后按(2-4):1与步骤(2)得到的沥干物混匀并放入容器中,加入按质量百分比加入食盐4%,蒜蓉1%,姜末1%,密封发酵48h-60h;
(4)经步骤(3)发酵好的辣酱煮沸后趁热装瓶即得产品。
所述植物乳杆菌和所述嗜酸乳杆菌都为市售,且所述植物乳杆菌的菌种保藏号CCTCC AB 206130,所述嗜酸乳杆菌的菌种保藏号CCTCC AB 2010208。
基于同一发明构思,本发明还提供了一种所述水果辣椒酱加工方法制备的水果辣椒酱。
梨、苹果等水果属于蔷薇科苹果亚科的果树,果实碳水化合物含量高,维生素丰富。本发明在制备过程中,采取了水果和辣椒的分段发酵方法,水果的定向发酵在水果丁中形成了丰富的以植物乳杆菌和嗜酸乳杆菌为主的优势益生菌群,再将发酵后的水果丁加到辣椒中进行第二段发酵,不仅可以减少杂菌污染,而且这种经水果发酵之后产生的优势益生菌群有减辣的作用,可使辣椒酱的入口辣度明显降低,扩大消费人群。
本发明通过益生菌在水果和辣椒中的分段发酵,在辣椒酱中形成了丰富的益生菌群,益生菌群不会被辣椒素等辣椒固有成分抑制,使辣椒酱中小分子营养物质增加,活性成分保留好,既可起到调理肠道,提高吸收利用率,增加营养价值的作用,又缩短了生产时间,一般3天左右可完成产,且工艺流程简单,发酵过程容易控制。
具体实施方式
以下结合具体优选的实施例对本发明作进一步描述,但并不因此而限制本发明的保护范围。
实施例1
(1)益生菌活化:在洗净的糯米中添加3倍米量的水熬成米糊,降温至45℃;将植物乳杆菌(菌种保藏号CCTCC AB 206130)和嗜酸乳杆菌(菌种保藏号CCTCC AB 2010208)等份量混合后,取等于米糊质量3%的混合菌加入米糊混匀,活化45mins;
(2)水果发酵:将梨和苹果切丁混合,按质量百分比3%加入到活化的菌群及培养物中进行发酵,温度35℃,发酵15h后过滤沥干;
(3)辣椒发酵:将新鲜辣椒剁碎后按3:1(质量)与沥干物混匀放入容器中,按质量百分比加入食盐4%,蒜蓉1%,姜末1%,密封发酵54h;
(4)灭菌装瓶:发酵好的辣酱煮沸后趁热装瓶即得产品。
实验得出:本实施例制备的水果辣椒酱中总固形物45%,发酵后的氨基酸总量从3.24%增加到5.67%,小分子营养物显著增加;辣椒素从1.27mg/kg下降到0.25mg/kg,入口辣度显著降低,具有良好适口性;发酵完成后活菌数达到6.86*109;乳酸以外的有机酸种类增加,含量从6842.5mg/L增加到9588.6mg/L,有明显的水果香气和滋味。
实施例2
(1)益生菌活化:在洗净的糯米中添加2倍米量的水熬成米糊,降温至48℃;将植物乳杆菌(菌种保藏号CCTCC AB 206130)和嗜酸乳杆菌(菌种保藏号CCTCC AB 2010208)等份量混合后,取等于米糊质量2%的混合菌加入米糊混匀,活化30mins;
(2)水果发酵:将梨和苹果切丁混合,按质量百分比3%加入到活化的菌群及培养物中进行发酵,温度40℃,发酵12h后过滤沥干;
(3)辣椒发酵:将新鲜辣椒剁碎后按3:1(质量)与沥干物混匀放入容器中,按质量百分比加入食盐4%,蒜蓉1%,姜末1%,密封发酵48h;
(4)灭菌装瓶:发酵好的辣酱煮沸后趁热装瓶即得产品。
实验得出:本实施例制备的水果辣椒酱总固形物50%,发酵后的氨基酸总量从3.45%增加到6.72%,小分子营养物显著增加;辣椒素从1.52mg/kg下降到0.18mg/kg,入口辣度显著降低;发酵完成后的活菌数达到6.27*109;乳酸以外的有机酸种类增加,含量从7235.2mg/L增加到9376.5mg/L,具有明显的水果香气和滋味。
以上所述,仅是本申请的较佳实施例,并非对本申请做任何形式的限制,虽然本申请以较佳实施例揭示如上,然而并非用以限制本申请,任何熟悉本专业的技术人员,在不脱离本申请技术方案的范围内,利用上述揭示的技术内容做出些许的变动或修饰均等同于等效实施案例,均属于技术方案范围内。
Claims (3)
1.一种水果辣椒酱的加工方法,其特征在于包括下列步骤:
(1)在洗净的糯米中添加2-4倍米量的水熬成米糊,米糊冷却至40-50℃,将植物乳杆菌和嗜酸乳杆菌按1:1的比例混合后加入米糊混匀,并活化30-60 mins,其中植物乳杆菌和嗜酸乳杆菌的添加量为米糊质量的1%-3%;
(2)将梨和苹果类水果切丁混合,加入到步骤(1)活化后的菌群及培养物中,水果丁的添加量为步骤(1)活化后的菌群及培养物质量的1-3%,并在温度30℃-40℃发酵12 h -15h,之后,过滤沥干;
(3)将新鲜辣椒剁碎后按(2-4):1与步骤(2)得到的沥干物混匀并放入容器中,加入按质量百分比加入食盐4%,蒜蓉1%,姜末1%,密封发酵48 h -60 h;
(4)经步骤(3)发酵好的辣酱煮沸后趁热装瓶即得产品。
2.根据权利要求1所述的一种水果辣椒酱的加工方法,其特征在于,所述植物乳杆菌的菌种保藏号CCTCC AB 206130,所述嗜酸乳杆菌的菌种保藏号 CCTCC AB 2010208。
3.一种权利要求1-2中任一项所述加工方法制备的水果辣椒酱。
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CN113729216A (zh) * | 2021-08-30 | 2021-12-03 | 广汉市迈德乐食品有限公司 | 一种糍粑辣椒发酵用酵素的制备方法 |
CN113951494A (zh) * | 2021-09-13 | 2022-01-21 | 天津农学院 | 一种益生菌强化发酵海鲜风味辣椒酱及其制备方法 |
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