CN113142531A - 一种蔬菜拌汁及其酿造工艺 - Google Patents
一种蔬菜拌汁及其酿造工艺 Download PDFInfo
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- CN113142531A CN113142531A CN202110398006.9A CN202110398006A CN113142531A CN 113142531 A CN113142531 A CN 113142531A CN 202110398006 A CN202110398006 A CN 202110398006A CN 113142531 A CN113142531 A CN 113142531A
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Abstract
本申请涉及调味汁加工的领域,更具体地说,它涉及一种蔬菜拌汁及其酿造工艺,具体公开了一种蔬菜拌汁,所述蔬菜拌汁主要由质量比为6‑8:3‑4的酱料汁和红油制成,酱料汁由如下重量份数的原料制成:纯水5‑23份:米醋8‑16份,酱油20‑40份,辅料6‑11份,香辛料8‑14份;每份辅料包含:白糖、味精、味淋、果葡糖浆;每份香辛料包含:八角、肉蔻、桂皮、孜然;所述红油主要由植物大豆油和辣椒组成;红油包括植物大豆油。本申请的制备的调味汁具有不易腐败的优点。
Description
技术领域
本申请涉及调味汁加工的领域,更具体地说,它涉及一种蔬菜拌汁及其酿造工艺。
背景技术
随着人们的生活水平的不断提高,生活节奏的日益加快,人们在追求美食的味道的同时,也追求美食制备的便捷性,传统的食物烹饪过程中需要添加酱油、醋、盐等多种调料进行调味,对于烹饪经验不熟练的人来说,不易对各种调味料之间比例进行把控,因此常常造成烹饪的失败。
申请公布号为CN105581312A的中国发明专利公开了一种口水鸡调味汁,包括以下按照重量份数计的原料:熟辣椒油10-18份、红油11-17份、花椒粒2-8份、白砂糖5-8份、葱1-5份、生姜1-5份、蒜水2-6份、生抽5-9份、醋2-5份、味精0.8-2份、盐2-5份、料酒0.9-3份、芥末0.2-0.8份、芝麻1-5份、花生碎1-5份、香辛料5-10份。
上述相关技术中,发明人认为,上述调味汁易在空气中腐败,从而影响所制备的菜品的质量。
发明内容
为了减缓调味汁的腐败速率,本申请提供一种蔬菜拌汁及其酿造工艺。
第一方面,本申请提供的一种蔬菜拌汁,采用如下的技术方案:
一种蔬菜拌汁,所述蔬菜拌汁主要由质量比为6-8:3-4的酱料汁和红油制成,酱料汁由如下重量份数的原料制成:纯水5-23份:米醋8-16份,酱油20-40份,辅料6-11份,香辛料8-14份;每份辅料包含:白糖、味精、味淋、果葡糖浆;每份香辛料包含:八角、肉蔻、桂皮、孜然;所述红油主要由植物大豆油和辣椒组成。
通过采用上述技术方案,将纯水、米醋、酱油、辅料和香辛料共同混合制备成酱料汁后,由于香辛料中的桂皮和肉蔻中均中含有丁香酚,丁香酚对金黄色葡萄球菌、痢疾杆菌、大肠杆菌、变形杆菌等有抑制作用,孜然加入菜肴中也对菜肴有杀菌防腐的功效,通过桂皮、肉蔻和孜然的协同作用,使得制备的蔬菜拌汁添加进菜肴后,延长菜肴的保质时间。
优选的,所述蔬菜拌汁主要由质量比为6-8:3的酱料汁和红油制成,酱料汁由如下重量份数的原料制成:纯水6-20份:米醋9-14份,酱油22-38份,辅料8-10份,香辛料10-14份;每份辅料包含:白糖、味精、味淋、果葡糖浆;每份香辛料包含:八角、肉蔻、桂皮、孜然;所述红油主要由植物大豆油和辣椒组成。
通过采用上述技术方案,对各原料的比例进行优选,使不同原料之间合理搭配,进一步提高蔬菜拌汁的储存时间。
优选的,所述蔬菜拌汁的原料中还包括2-3份的天然抗氧化剂。
通过采用上述技术方案,将天然抗氧化剂加入红油中,红油中的大豆植物油在储存过程中易发生氧化反应,在氧气的作用下,大豆植物油中的脂肪酸在紫外线作用下产生自由基,自由基使其它基团氧化成新的自由基,循环往复,不断氧化,导致大豆植物油的酸败;同时大豆植物油中含有的不饱和脂肪酸易在紫外线的作用下被氧化形成氢过氧化物,氢过氧化物分解产生难闻的“哈喇味”,同时,氢过氧化物的分解产物、二聚合物等原体或其分解物,被消化道吸收后会慢慢移至肝脏及其他器官而引起人体的慢性中毒,而天然抗氧化剂加入红油中后,通过天然抗氧化剂的还原作用消除有害氧自由基的毒性;天然抗氧化剂可以与O2-、HOO-及OH-迅速反应,生成半脱氢抗坏血酸,对大豆植物油的氧化酸败速度进行抑制;从而延长蔬菜拌汁的储存时间。
优选的,所述天然抗氧化剂由刺梨与酸枣按照质量比为2:1制成。
通过采用上述技术方案,每100克刺梨中含维生素C为2585毫克;每100克酸枣中含维生素C为1200毫克,将刺梨和酸枣加入混合完毕的蔬菜拌汁后,通过刺梨和酸枣中的维生素C的抗氧化作用,对蔬菜拌汁中的红油进行防腐处理,减少大豆植物油被氧化形成的自由基对油品的腐败作用,同时,大豆植物油本身含有较多的维生素E和谷胱甘肽,维生素C可以协助维生素E和谷胱甘肽清除自由基。当维生素E或谷胱甘肽与氧自由基反应后变成维生素E自由基或氧化型谷胱甘肽(GSSG)时,需要维生素C作为还原剂,使其恢复为维生素E或还原型谷胱甘肽(GSH)。因此,维生素C与维生素E的协同使用,其抗氧化效果更佳;从而进一步延长了蔬菜拌汁的储存时间。
优选的,所述天然抗氧化剂由刺梨汁和酸枣汁按照质量比为2:1制成,所述刺梨汁是通过将刺梨进行压榨、过滤得到;所述酸枣汁是将酸枣进行压榨、过滤得到。
通过采用上述技术方案,使得刺梨和酸枣中的维生素C可以更充分的与红油接触,从而进一步提高刺梨与酸枣对红油的防腐作用。
优选的,所述酱料汁的原料中还包括有2份天然防腐剂,天然防腐剂为壳聚糖和茶多酚按照质量比1:1制成。
通过采用上述技术方案,壳聚糖为动物源防腐剂,是由蟹虾、昆虫等甲壳质脱乙酰后的多糖类物质,对大肠杆菌、普通变形杆菌、枯草杆菌、金黄色葡萄球菌均有较强的抑制作用而不影响食品风味;茶多酚是从茶叶中提取的天然物质,对枯草杆菌、金黄色葡萄球菌、大肠杆菌、番茄溃疮、龋齿链球菌以及毛霉菌、青霉菌、赤霉菌、炭疽病菌、啤酒酵母菌等均有抑制作用;通过壳聚糖与茶多酚的协同作用,对制备的酱料汁进行杀菌防腐。
优选的,所述蔬菜拌汁在制备时先将红油与天然抗氧化剂在室温下进行混合均匀,然后与酱料拌汁混合均匀。
通过采用上述技术方案,由于天然氧化剂在高温中会发生变性,因此将天然氧化剂与红油室温下进行混合均匀,使得天然抗氧化剂可以更高效的对红油起到抗氧化的作用,延长红油的储存时间。
优选的,所述香辛料添加完毕后,对混合后的酱料汁在85℃的温度下加热15-30min。
通过采用上述技术方案,当高温作用于微生物时,首先引起微生物菌的营养细胞内的生理生化反应速率加快,微生物内的蛋白质、核酸等,随着温度的增高而会遭受不可逆的破坏,进而导致营养细胞内原生质体的变化、酶结构的破坏,从而使营养细胞停止了生长发育。随着高温的继续作用,营养细胞内原生质便发生凝固,酶结构完全破坏,营养细胞的生化反应停止,渗透交换等新陈代谢活动消失,营养细胞死亡,从而对微生物进的繁殖进行抑制。
优选的,所述原料中还包括5份的魔芋粉。
通过采用上述技术方案,魔芋中含有大量的葡萄甘聚糖,葡萄甘聚糖具有强大的膨胀力,将魔芋粉加入酱料汁后,通过魔芋粉的吸水膨胀成为凝胶状物质,对酱料汁起到增稠的作用,使得天然防腐剂可以均匀的分散在酱料汁中,从而进一步提高酱料汁的储存时间。
第二方面,本申请提供一种蔬菜拌汁的酿造工艺,采用如下的技术方案:
一种上述蔬菜拌汁的酿造工艺,包括以下步骤:
(1)将纯水、米醋、酱油、辅料和香辛料混合均匀,制成酱料汁;
(2)将酱料汁加入红油中,混合均匀,即得。
通过采用上述技术方案,通过将纯水、米醋、酱油、辅料和香辛料共同混合后制成酱料汁,对制备的蔬菜拌汁进行调味,使其添加进菜肴中为菜肴增添丰富的味道,然后将红油与酱料汁进行混合,使得制备的蔬菜拌汁添加进菜肴中为菜肴增添香辣的风味,使得蔬菜拌汁制备的菜肴的风味更佳。
综上所述,本申请具有以下有益效果:
通常在制作菜肴时需要用到很多调料,而制备完毕的菜肴随着时间的变化,内部会产生多种细菌导致菜肴的腐败变质,蔬菜拌汁中的肉蔻和桂皮含有具有杀菌功能的丁香酚,孜然的添加也对菜肴具有杀菌的功效,使得蔬菜拌汁添加进菜肴中对菜肴进行调味的同时也起到杀菌防腐的作用。
具体实施方式
酱料汁中所用米醋可以采用市售米醋,也可采用以下的方法制备而成:将生大米磨成粉料,经过制曲、糖化、发酵、压榨、过滤、灭菌和沉淀等工序,制造得到米醋。
酱料汁中所用酱油的制备方法如下:采用脱脂大豆、小麦等原料经筛选、蒸煮、制曲、发酵、压榨、过滤、灭菌等工序,配合高盐稀态工艺技术酿造得到酱油;
所用酱料汁中的每份辅料中白糖、味精、味淋和果葡糖浆的比例为1:1:1:1。
所用酱料汁中的每份香辛料中八角、肉蔻、桂皮和孜然的比例为1:1:1:1。
所用天然增稠剂为魔芋粉,优选的,魔芋粉为安徽中弘生物工程有限公司生产的食品级魔芋粉;
所用天然防腐剂为壳聚糖和茶多酚,优选的,所用壳聚糖为河北迁盛生物科技有限公司生产的食品级壳聚糖;优选的,所用茶多酚为南通添香生物工程有限公司生产的食品级茶多酚。
红油的制备例
下面实施例中,所用红油中的载体油为大豆植物油,优选的大豆植物油为山东福泽康食用油有限公司生产的一级大豆油。所用红油中所用的辣椒为四川生产的二荆条辣椒、广西生产的灯笼椒和湖南生产的小米椒,红油制备方法如下:
(1)将21kg的大豆植物油加热至170℃以后,自然降温到80℃,加入1kg二荆条辣椒,混合均匀得到预混油;
(2)将步骤(1)中混合均匀后的预混油加热至100℃,加入1kg灯笼椒,混合均匀后得到再混油;
(3)将步骤(2)中混合后的再混油加热至120℃,加入1kg小米椒,混合均匀后自然冷却,即得红油。
采用上述方法制得的红油色泽鲜红,味道香甜,辣味适中。
在酱料汁的制备过程中,将纯水、米醋、酱油、辅料和香辛料进行混合时,以15-30r/min的转速搅拌15-30min;
将酱料汁加入红油中时,以20-40r/min的转速搅拌10-20min。
实施例1
本实施例的蔬菜拌汁,由如下重量的原料制成:酱料汁包括:纯水6kg:米醋9kg份,酱油22kg,辅料8kg,香辛料10kg;红油为27.5kg;
本实施例的蔬菜拌汁的制备方法包括如下步骤:
(1)将6kg纯水、9kg米醋、22kg酱油、8kg辅料和10kg香辛料加入带有搅拌桨的混合桶中,以20r/min的转速搅拌20min,混合均匀,制成酱料汁;
(2)步骤(1)制备的酱料汁加入27.5kg红油中,以30r/min的转速搅拌15min,混合均匀,即得。
实施例2
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水20kg:米醋14kg份,酱油38kg,辅料10kg,香辛料14kg;红油为36kg;
本实施例的蔬菜拌汁的制备方法包括如下步骤:
(1)将10kg纯水、14kg米醋、38kg酱油、10kg辅料和14kg香辛料加入带有搅拌桨的混合桶中,以20r/min的转速搅拌20min,混合均匀,制成酱料汁;
(2)步骤(1)制备的酱料汁加入36kg红油中,以30r/min的转速搅拌15min,混合均匀,即得。
实施例3
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;
本实施例的蔬菜拌汁的制备方法包括如下步骤:
(1)将9kg纯水、13kg米醋、33kg酱油、9kg辅料和13kg香辛料加入带有搅拌桨的混合桶中,以20r/min的转速搅拌20min,混合均匀,制成酱料汁;
(2)步骤(1)制备的酱料汁加入33kg红油中,以30r/min的转速搅拌15min,混合均匀,即得。
实施例4
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂2kg。
本实施例的蔬菜拌汁的制备方法包括如下步骤:
(1)将9kg纯水、13kg米醋、33kg酱油、9kg辅料和13kg香辛料加入带有搅拌桨的混合桶中,以20r/min的转速搅拌20min,混合均匀,制成酱料汁;
(2)将2kg的天然抗氧化剂加入33kg冷却后的红油,混合均匀得到预混红油;
(3)步骤(1)制备的酱料汁加入步骤(2)制得的预混红油中,以30r/min的转速搅拌15min,混合均匀,即得。
实施例5
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg。
本实施例的蔬菜拌汁的制备方法包括如下步骤:
(1)将9kg纯水、13kg米醋、33kg酱油、9kg辅料和13kg香辛料加入带有搅拌桨的混合桶中,以20r/min的转速搅拌20min,混合均匀,制成酱料汁;
(2)将3kg的天然抗氧化剂加入33kg冷却后的红油,混合均匀得到预混红油;
(3)步骤(1)制备的酱料汁加入步骤(2)制得的预混红油中,以30r/min的转速搅拌15min,混合均匀,即得。
实施例6
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg;天然抗氧化剂中的刺梨与酸枣均才用压榨过滤成刺梨汁和酸枣汁添加。
本实施例的蔬菜拌汁的制备方法与实施例5的不同之处在于步骤(2)将3kg的天然抗氧化剂以刺梨汁与酸枣汁的形式加入冷却后的红油中,搅拌均匀得到预混红油。
实施例7
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg。
本实施例的蔬菜拌汁的制备方法与实施例5的不同之处在于步骤(2)在制备预混红油的过程中,将3kg的天然抗氧化剂和小米椒一起加入红油制备例中的再混油中,搅拌冷却后制得红油。
实施例8
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg;天然防腐剂2kg。
本实施例的蔬菜拌汁的制备方法与实施例6的不同之处在于步骤(1)添加完香辛料后又添加了2kg天然防腐剂。
实施例9
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg;天然防腐剂2kg。
本实施例的蔬菜拌汁的制备方法与实施例8的不同之处在于步骤(1)中将纯水、米醋、酱油、辅料和香辛料加入搅拌桶后制得的酱料汁在85℃的温度下加热15min。
实施例10
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg;天然防腐剂2kg。
本实施例的蔬菜拌汁的制备方法与实施例8的不同之处在于步骤(1)制得的酱料汁在85℃的温度下加热30min。
实施例11
本实施例的蔬菜拌汁,由如下重量的原料制成:纯水9kg:米醋13kg份,酱油33kg,辅料9kg,香辛料13kg;红油为33kg;天然抗氧化剂3kg;天然防腐剂2kg;天然增稠剂5kg。
本实施例的蔬菜拌汁的制备方法与实施例10的不同之处在于步骤(1)将制备酱料汁的过程中,在加入天然防腐剂之后加入5kg的天然增稠剂。
对比例
本对比例和实施例1的不同之处在于,原料中香辛料中不含有肉蔻、桂皮和孜然。
本对比例的蔬菜拌汁的酿造工艺参考实施例1中的方法。
性能检测试验
采用分别取样实施例1-10和对比例1中制备的蔬菜拌汁10g至相同的培养皿中,在室温条件下放置七天,得到试验样品:
试验方法
称取5g试验样品置于锥形瓶中,加入50mL中性***一乙醇混合液(***与乙醇的体积比为2:1),摇匀使试样溶解,加入酚酞指示剂3滴,用0.1000mol/L氢氧化钾标准溶液滴定至初现微红色,且0.5min内不褪色为终点。
式中:c:氢氧化钾标准溶液浓度,mol/L;
v:滴定消耗的氢氧化钾标准溶液体积,mL;
56.1:氢氧化钾的摩尔质量,g/mol;
m:试样质量,g。
通过上述公式计算得出各个实施例样品的酸值,并对样品的活菌数进行测试,得到下列表格:
实施例1-11和对比例1中蔬菜拌汁的测试结果
结合实施例4-7和对比例1并结合表1可以看出,添加天然抗氧化剂可以有效对蔬菜拌汁里的红油的氧化酸败程度进行抑制,提高蔬菜拌汁的储存时间;加热会降低天然抗氧化剂的防腐性能。
结合实施例8-10和对比例1并结合表1可以看出,通过加热酱料汁和向酱料汁中添加天然防腐剂,可有效对酱料汁内的细菌进行灭活,同时减少蔬菜拌汁在储存过程中产生的活菌数。
结合实施例5-6和对比例1并结合表1可以看出,通过将天然抗氧化剂压榨过滤成汁添加进红油中,可提高天然抗氧化剂对红油的抗氧化效果,从而降低蔬菜拌汁的腐败程度。
本具体实施例仅仅是对本申请的解释,其并不是对本申请的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种蔬菜拌汁,其特征在于,所述蔬菜拌汁主要由质量比为6-8:3-4的酱料汁和红油制成,酱料汁由如下重量份数的原料制成:纯水5-23份:米醋8-16份,酱油20-40份,辅料6-11份,香辛料8-14份;每份辅料包含:白糖、味精、味淋、果葡糖浆;每份香辛料包含:八角、肉蔻、桂皮、孜然;所述红油主要由植物大豆油和辣椒组成。
2.根据权利要求1所述的蔬菜拌汁,其特征在于:所述蔬菜拌汁主要由质量比为6-8:3的酱料汁和红油制成,酱料汁由如下重量份数的原料制成:纯水6-20份:米醋9-14份,酱油22-38份,辅料8-10份,香辛料10-14份;每份辅料包含:白糖、味精、味淋、果葡糖浆;每份香辛料包含:八角、肉蔻、桂皮、孜然;所述红油主要由植物大豆油和辣椒组成。
3.根据权利要求1所述的蔬菜拌汁,其特征在于:所述蔬菜拌汁的原料中还包括2-3份的天然抗氧化剂。
4.根据权利要求3所述的蔬菜拌汁,其特征在于:所述天然抗氧化剂由刺梨与酸枣按照质量比为2:1制成。
5.根据权利要求4所述的蔬菜拌汁,其特征在于:所述天然抗氧化剂由刺梨汁和酸枣汁按照质量比为2:1制成,所述刺梨汁是通过将刺梨进行压榨、过滤得到;所述酸枣汁是将酸枣进行压榨、过滤得到。
6.根据权利要求3所述的蔬菜拌汁,其特征在于:所述酱料汁的原料中还包括有2份天然防腐剂,天然防腐剂为壳聚糖和茶多酚按照质量比1:1制成。
7.根据权利要求4所述的蔬菜拌汁,其特征在于:所述蔬菜拌汁在制备时先将红油与天然抗氧化剂在室温下进行混合均匀,然后与酱料汁混合均匀。
8.根据权利要求1所述的蔬菜拌汁,其特征在于:所述香辛料添加完毕后,对混合后的酱料汁在85℃的温度下加热15-30min。
9.根据权利要求6所述的蔬菜拌汁,其特征在于:所述原料中还包括5份的魔芋粉。
10.一种如权利要求1或2所述的蔬菜拌汁的酿造工艺,其特征在于:包括以下步骤:
(1)将纯水、米醋、酱油、辅料和香辛料混合均匀,制成酱料汁;
(2)将酱料汁加入红油中,混合均匀,即得。
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