CN114027487A - 一种天然果蔬轻盐调味料 - Google Patents
一种天然果蔬轻盐调味料 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种天然果蔬轻盐调味料,包括以下步骤:原料的准备:复合蔬菜粉10‑30份、酵母抽提物5‑10份、水果粉2‑4份、香辛料粉3‑5份、中草药提取物3份、香菇粉4‑8份、蘑菇粉1‑2份、杏鲍菇0.5‑1份、食盐35‑50份,本发明适当的原料制备,不添加任何食品添加剂,产品的鲜香味全部来自天然食材,其鲜味明显高于现有的食用盐,提供一种长期食用不会导致血糖升高、不会导致肥胖的且不会造成龋齿的复合低聚糖益生元功能,可补充人体需要的多种营养素,成为一种天然的平衡营养物,在原料中加入了蔬菜,得到一种香菇蔬菜调味料,风味丰富,且营养均衡。本发明选用全天然材料制作调味料,符合广大消费者对健康理念的追求,同时本发明搭配合理。
Description
本发明涉及调味料技术领域,更具体地说,本发明涉及一种天然果蔬轻盐调味料。
背景技术
调味料,也称佐料,是指被用来少量加入其他食物中用来改善味道的食品成分。从来源上,多数直接或间接来自植物,少数为动物成分(例如日本料理中味噌汤所用的干柴鱼)或者合成成分(例如味精)。从调味料所添加的味道上分有酸、甜、苦、辣、咸、鲜,麻。添加的香气上有甜香、辛香、薄荷香、果香等。从技术手段来分,古代多为天然调味料(例如盐、豆油、糖、八角),而今国人多用复合调味品料(味精、鸡精、鸡粉),国外多为通过高科技提取的纯天然调味料。
超细粉末逐渐发展起来,日趋成为各国研究的重点。所谓超细粉末是指尺度介于分子,原子与块状材料之间,通常泛指I-IOOnm范围内的微小固体颗粒。包括金属,非金属,有机,无机和生物等多种材料颗粒。随着物质的超细化,其表面电子结构和晶体结构发生了变化,产生了块状材料不具备的表面效应,小尺寸效应,量子效应和宏观量子隧道效应,从而使超细粉体与常规颗粒材料相比具有一系列优异的物理,化学性质。食品原料加工成超微细食材粉体有许多独特性能,比如极易分散于水,风味成分快速释放,易于人体消化吸收,改善菜肴口感风味等作用。目前,在食盐及调味品中添加超微细食材粉末还未见报道。
益生元采用喷雾干燥或其他方法生产的粉状物,易吸潮,比重小,直接添加到低钠盐中可能影响产品混和合均匀度、益生元吸潮后与低钠盐中的氯化钾共同作用,极易使添加了益生元的低钠盐含水量增加、甚至板结成块,使用起来不方便。
选用菌菇、畜禽类瘦肉、海产品、水产品、香辛料、苦荞、竹产品、药食兼用中药原料、酵母提取物等水不溶性食材作为益生元低钠盐和益生元低钠盐调味品的辅料,在保持低钠盐和富含益生元的基础上使产品具有不同独特风味和保健作用。为了使产品能快速释放风味,菜肴烹调口感更佳,需要对这些水不溶性食材进行超微细加工。此外,由于这些食材原料加工过程比较粗放,原始带菌量较高,需要对食材超微细粉末进进行冷灭菌,从而导致长期食用不会导致血糖升高、导致肥胖的会造成龋齿的复合低聚糖益生元。
因此,发明一种天然果蔬轻盐调味料来解决上述问题很有必要。
发明内容
为了克服现有技术的上述缺陷,本发明的实施例提供一种天然果蔬轻盐调味料,包括以下步骤:
S1:原料的准备:复合蔬菜粉10-30份、酵母抽提物5-10份、水果粉2-4份、香辛料粉3-5份、中草药提取物3份、香菇粉4-8份、蘑菇粉1-2份、杏鲍菇0.5-1份、食盐35-50份;
S2:制备过程;
(1)称量:按配方比称取各原料,备用;
(2)预处理:将香菇粉切碎,并与蘑菇粉、桂花混合均匀,一起放在蒸笼中蒸20-25min,捞出,凉透,得花香混合料,然后进行真空干燥、研磨,得花香混合料粉,备用;
(3)投料混合:将复合果蔬粉、酵母抽提物、水果粉、香辛料粉、中草药提取物、食盐以及花香混合料粉投入到混合机中混合25-45min;
(4)包装:将步骤⑶混合好的物料定量包装,即得;
优选的,所述复合蔬菜粉的制备:
(1)将新鲜、成熟的海蓬子、包菜、海带、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜洗净,经烫漂护色处理后,送入打浆机中混合打浆,浆液送入加热罐中;
(2)边搅拌边将蔬菜浆液预热至65℃,之后用泵送入喷雾干燥塔内经雾化器雾化后与热风接触进行干燥,进风温度控制在135-145℃,出粉温度控制在75-85℃,即得复合蔬菜粉。
优选的,所述海蓬子、包菜、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜的质量比为0.1:6:7:2:2:4:3:1。
优选的,所述香辛料粉由以下重量份的原料组成:肉桂粉5-8份、小茴香粉1-5份、生姜粉2-6份、香茅草粉1-3份、薄荷粉1-5份、黑胡椒粉2-6份、香菜籽粉3-5份、罗勒粉2-4份。
优选的,所述水果粉由以下重量份的原料组成:柠檬粉5-8份、菠萝粉1-3份。
本发明的技术效果和优点:
通过实验的制备流程,适当的原料制备,不添加任何食品添加剂,产品的鲜香味全部来自天然食材,其鲜味明显高于现有的食用盐,提供一种长期食用不会导致血糖升高、不会导致肥胖的且不会造成龋齿的复合低聚糖益生元功能,可补充人体需要的多种营养素,成为一种天然的平衡营养物,在原料中加入了蔬菜,得到一种香菇蔬菜调味料,风味丰富,且营养均衡。本发明选用全天然材料制作调味料,符合广大消费者对健康理念的追求,同时本发明搭配合理,不仅健康营养,同时风味鲜香,口感绵厚,具有独特的增鲜调味效果,可广泛的应用千菜肴的烹任调味中。
具体实施方式
下面将结合本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明提供了一种天然果蔬轻盐调味料,包括以下步骤:
S1:原料的准备:复合蔬菜粉10-30份、酵母抽提物5-10份、水果粉2-4份、香辛料粉3-5份、中草药提取物3份、香菇粉4-8份、蘑菇粉1-2份、杏鲍菇0.5-1份、食盐35-50份;
S2:制备过程;
(1)称量:按配方比称取各原料,备用;
(2)预处理:将香菇粉切碎,并与蘑菇粉、桂花混合均匀,一起放在蒸笼中蒸20-25min,捞出,凉透,得花香混合料,然后进行真空干燥、研磨,得花香混合料粉,备用;
(3)投料混合:将复合果蔬粉、酵母抽提物、水果粉、香辛料粉、中草药提取物、食盐以及花香混合料粉投入到混合机中混合25-45min;
(4)包装:将步骤⑶混合好的物料定量包装,即得;
进一步的,在上述技术方案中,所述复合蔬菜粉的制备:
(1)将新鲜、成熟的海蓬子、包菜、海带、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜洗净,经烫漂护色处理后,送入打浆机中混合打浆,浆液送入加热罐中;
(2)边搅拌边将蔬菜浆液预热至65℃,之后用泵送入喷雾干燥塔内经雾化器雾化后与热风接触进行干燥,进风温度控制在135-145℃,出粉温度控制在75-85℃,即得复合蔬菜粉。
进一步的,在上述技术方案中,所述海蓬子、包菜、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜的质量比为0.1:6:7:2:2:4:3:1。
进一步的,在上述技术方案中,所述香辛料粉由以下重量份的原料组成:肉桂粉5-8份、小茴香粉1-5份、生姜粉2-6份、香茅草粉1-3份、薄荷粉1-5份、黑胡椒粉2-6份、香菜籽粉3-5份、罗勒粉2-4份。
进一步的,在上述技术方案中,所述水果粉由以下重量份的原料组成:柠檬粉5-8份、菠萝粉1-3份。
实施例1:
S1:原料的准备:复合蔬菜粉10份、酵母抽提物5份、水果粉2份、香辛料粉3份、中草药提取物3份、香菇粉4份、蘑菇粉1份、杏鲍菇0.5份、食盐35份;
S2:制备过程;
(1)称量:海蓬子、包菜、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜的质量比为0.1:6:7:2:2:4:3:1,按配方比称取各原料,备用;
(2)预处理:将香菇粉切碎,并与蘑菇粉、桂花混合均匀,一起放在蒸笼中蒸20-25min,捞出,凉透,得花香混合料,然后进行真空干燥、研磨,得花香混合料粉,备用;
(3)投料混合:将复合果蔬粉、酵母抽提物、水果粉、香辛料粉、中草药提取物、食盐以及花香混合料粉投入到混合机中混合25-45min;
(4)包装:将步骤(3)混合好的物料定量包装,即得。
实施例2:
S1:原料的准备:复合蔬菜粉20份、酵母抽提物70份、水果粉3份、香辛料粉4份、中草药提取物3份、香菇粉6份、蘑菇粉1.5份、杏鲍菇0.8份、食盐40份;
S2:制备过程;
(1)称量:海蓬子、包菜、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜的质量比为0.1:6:7:2:2:4:3:1,按配方比称取各原料,备用;
(2)预处理:将香菇粉切碎,并与蘑菇粉、桂花混合均匀,一起放在蒸笼中蒸20-25min,捞出,凉透,得花香混合料,然后进行真空干燥、研磨,得花香混合料粉,备用;
(3)投料混合:将复合果蔬粉、酵母抽提物、水果粉、香辛料粉、中草药提取物、食盐以及花香混合料粉投入到混合机中混合25-45min;
(4)包装:将步骤⑶混合好的物料定量包装,即得。
实施例3:
S1:原料的准备:复合蔬菜粉10-30份、酵母抽提物10份、水果粉4份、香辛料粉5份、中草药提取物3份、香菇粉8份、蘑菇粉2份、杏鲍菇1份、食盐50份;
S2:制备过程;
(1)称量:海蓬子、包菜、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜的质量比为0.1:6:7:2:2:4:3:1,按配方比称取各原料,备用;
(2)预处理:将香菇粉切碎,并与蘑菇粉、桂花混合均匀,一起放在蒸笼中蒸20-25min,捞出,凉透,得花香混合料,然后进行真空干燥、研磨,得花香混合料粉,备用;
(3)投料混合:将复合果蔬粉、酵母抽提物、水果粉、香辛料粉、中草药提取物、食盐以及花香混合料粉投入到混合机中混合25-45min;
(4)包装:将步骤(3)混合好的物料定量包装,即得。
从实施例,可以看出适当的原料制备,不添加任何食品添加剂,产品的鲜香味全部来自天然食材,其鲜味明显高于现有的食用盐,提供一种长期食用不会导致血糖升高、不会导致肥胖的且不会造成龋齿的复合低聚糖益生元功能,可补充人体需要的多种营养素,成为一种天然的平衡营养物,在原料中加入了蔬菜,得到一种香菇蔬菜调味料,风味丰富,且营养均衡。本发明选用全天然材料制作调味料,符合广大消费者对健康理念的追求,同时本发明搭配合理,不仅健康营养,同时风味鲜香,口感绵厚,具有独特的增鲜调味效果,可广泛的应用千菜肴的烹任调味中。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种天然果蔬轻盐调味料,其特征在于:包括以下步骤:
S1:原料的准备:复合蔬菜粉10-30份、酵母抽提物5-10份、水果粉2-4份、香辛料粉3-5份、中草药提取物3份、香菇粉4-8份、蘑菇粉1-2份、杏鲍菇0.5-1份、食盐35-50份;
S2:制备过程;
(1)称量:按配方比称取各原料,备用;
(2)预处理:将香菇粉切碎,并与蘑菇粉、桂花混合均匀,一起放在蒸笼中蒸20-25min,捞出,凉透,得花香混合料,然后进行真空干燥、研磨,得花香混合料粉,备用;
(3)投料混合:将复合果蔬粉、酵母抽提物、水果粉、香辛料粉、中草药提取物、食盐以及花香混合料粉投入到混合机中混合25-45min;
(4)包装:将步骤⑶混合好的物料定量包装,即得。
2.根据权利要求1所述的一种天然果蔬轻盐调味料,其特征在于:所述复合蔬菜粉的制备:
(1)将新鲜、成熟的海蓬子、包菜、海带、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜洗净,经烫漂护色处理后,送入打浆机中混合打浆,浆液送入加热罐中;
(2)边搅拌边将蔬菜浆液预热至65℃,之后用泵送入喷雾干燥塔内经雾化器雾化后与热风接触进行干燥,进风温度控制在135-145℃,出粉温度控制在75-85℃,即得复合蔬菜粉。
3.根据权利要求1所述的一种天然果蔬轻盐调味料,其特征在于:所述海蓬子、包菜、番茄、洋葱、胡萝卜、白萝卜、玉米、南瓜的质量比为0.1:6:7:2:2:4:3:1。
4.根据权利要求1所述的一种天然果蔬轻盐调味料,其特征在于:所述香辛料粉由以下重量份的原料组成:肉桂粉5-8份、小茴香粉1-5份、生姜粉2-6份、香茅草粉1-3份、薄荷粉1-5份、黑胡椒粉2-6份、香菜籽粉3-5份、罗勒粉2-4份。
5.根据权利要求1所述的一种天然果蔬轻盐调味料,其特征在于:所述水果粉由以下重量份的原料组成:柠檬粉5-8份、菠萝粉1-3份。
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