CN1278625C - 一种番茄沙司 - Google Patents
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Abstract
本发明番茄沙司制作原料中含有番茄酱、饴糖、食盐、变性淀粉、白砂糖、红辣椒粉、辣椒酱、胡椒、白醋、特鲜味素谷氨酸钠、酵母浸膏、番茄香精、山梨酸钾防腐剂、阿司巴甜、分子蒸馏单甘脂和水。本发明番茄沙司营养丰富、口感好，并且具有抗病保健的功能，适宜不同年龄段、不同地区和不同种族人们使用。
Description
一、技术领域
本发明涉及调味沙司，具体涉及一种番茄沙司。
二、背景技术
沙司是由各种原料配制成的一种调味品，常用的原料有萝卜、葱头、番茄、水果等果蔬，再加上风味剂、各种调味料、着色剂、辛香料等制成。沙司的制作方法是通过煮熟、打浆、过滤、搅拌、调配等工艺，然后灭菌包装制得产品。
番茄沙司是以番茄酱为主要原料，增加其它香辛调味料加工而成的瓶装或罐装调味汁。科技期刊《食品工业科技》(vol.22，No.3，2001)中，“番茄沙司生产制造工艺”一文，对番茄沙司的通常所用的配料及生产工艺进行了详细的阐述。番茄沙司配制原料不同，其口感、风味以及营养价值也不相同。由于鲜味、香味和辣味等调味品种类繁多，调制出一种爽口、营养、保健的番茄沙司并非易事。
三、发明内容
本发明的目的是提供一种营养丰富、口感好，并且具有抗病保健功能的番茄沙司。
本发明番茄沙司是按下述重量配比的原料制得，按生产100kg成品沙司：
番茄酱 25---35kg 饴糖 4---6kg
食盐 1.6---1.8kg 变性淀粉 1.0---1.3kg
白砂糖 0.8---1.2kg 红辣椒粉 0.2---0.25kg
辣椒酱 0.1---0.15kg 胡椒 0.1---0.15kg
白醋 0.1---0.15kg 特鲜味素谷氨酸钠 0.04---0.05kg
酵母浸膏 0.04---0.05kg 番茄香精 0.08---0.1kg
山梨酸钾防腐剂 0.05kg 阿司巴甜 0.02kg
分子蒸馏单甘脂 0.02kg 其余为水
本发明番茄沙司最佳原料配比如下，按生产100kg成品沙司：
番茄酱 30kg 饴糖 5.4kg
食盐 1.7kg 变性淀粉 1.2kg
白砂糖 0.9kg 红辣椒粉 0.24kg
辣椒酱 0.12kg 胡椒 0.12kg
白醋 0.12kg 特鲜味素谷氨酸钠 0.045kg
酵母浸膏 0.045kg 番茄香精 0.09kg
山梨酸钾防腐剂 0.05kg 阿司巴甜 0.02kg
分子蒸馏单甘脂 0.02kg 其余为水
本发明所选配料中加入了一定量的饴糖，它是由葡萄糖、低聚糖和糊精组成的混合物。饴糖甜度较低，可柔和蔗糖的甜度，使甜味温和可口；饴糖溶解氧气量比水溶液低的多，因而有抗氧化性，这对保持番茄酱的风味、颜色和维生素C很有利；饴糖中含的低聚糖能促使双歧杆菌的繁殖，减少有毒发酵物质及有害酶的产生，抑制病原菌、防止腹泻和便秘。另外，它还有保护肝脏、降低血清胆固醇、降低血压、增强免疫力、抗肿瘤和合成纤维素的功能。低聚糖不宜被人体吸收，不提供能量，不被口腔细菌利用，不会引起蛀齿。
本发明所选配料中的辣椒酱是配以调味料经过微发酵处理加工而成，爽口又具有刺激的芳香，保留了鲜辣椒的营养成份，而且辣味独特、柔和。
本发明所选配料中的特鲜味素是指谷氨酸钠、肌苷酸、鸟苷酸，或其组合，可以发挥各自的优势，达到更好的调味效果。配料中还适当地加入了酵母浸膏，利用其大分子蛋白质的强吸附能力，改善鲜味的表现力，延长味感时间，延长弱味成份，提高味感作用强度，纠正味感偏差，使各味平衡协调，易于被人们接受。
本发明所选配料中的分子蒸馏单甘脂起到乳化剂的作用，它具有良好的乳化、分散和稳定的功能，还可以防止淀粉老化，充分保证产品的组织状态的均匀稳定。
本发明番茄沙司的优点是：营养丰富、口感好，并且具有抗病保健的功能。
四、具体实施方式
制作本发明番茄沙司按下述重量配比选料，按生产100kg成品沙司：
番茄酱 29kg 饴糖 5.3kg
食盐 1.6kg 变性淀粉 1.1kg
白砂糖 0.9kg 红辣椒粉 0.24kg
辣椒酱 0.12kg 胡椒 0.12kg
白醋 0.12kg 特鲜味素谷氨酸钠 0.045kg
酵母浸膏 0.045kg 番茄香精 0.09kg
山梨酸钾防腐剂 0.05kg 阿司巴甜 0.02kg
分子蒸馏单甘脂 0.02kg 其余为水
Claims (2)
1、一种番茄沙司，其特征在于是按下述重量配比的原料制得，按生产100kg成品沙司：
番茄酱 25---35kg 饴糖 4---6kg
食盐 1.6---1.8kg 变性淀粉 1.0---1.3kg
白砂糖 0.8---1.2kg 红辣椒粉 0.2---0.25kg
辣椒酱 0.1---0.15kg 胡椒 0.1---0.15kg
白醋 0.1---0.15kg 特鲜味素谷氨酸钠 0.04---0.05kg
酵母浸膏0.04---0.05kg 番茄香精 0.08---0.1kg
山梨酸钾防腐剂 0.05kg 阿司巴甜 0.02kg
分子蒸馏单甘脂 0.02kg 其余为水。
2、根据权利要求1所述的番茄沙司，其中各原料的重量配比如下，按生产100kg成品沙司：
番茄酱 30kg 饴糖 5.4kg
食盐 1.7kg 变性淀粉 1.2kg
白砂糖 0.9kg 红辣椒粉 0.24kg
辣椒酱 0.12kg 胡椒 0.12kg
白醋 0.12kg 特鲜味素谷氨酸钠 0.045kg
酵母浸膏 0.045kg 番茄香精 0.09kg
山梨酸钾防腐剂 0.05kg 阿司巴甜 0.02kg
分子蒸馏单甘脂 0.02kg 其余为水。
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099564B (zh) * | 2007-07-16 | 2011-06-22 | 江南大学 | 以番茄、大蒜和洋葱为主料的食用调味酱产品及制备方法 |
| JP5124692B2 (ja) * | 2011-03-30 | 2013-01-23 | 花王株式会社 | トマトケチャップ |
| CN102204663B (zh) * | 2011-05-06 | 2013-04-17 | 新疆大学 | 一种添加茴香精油的番茄沙司 |
| CN102919821B (zh) * | 2012-11-23 | 2013-11-13 | 贵州神奇集团控股有限公司 | 加有番茄的辣椒酱及其制备方法 |
| CN103113779B (zh) * | 2013-02-05 | 2014-10-01 | 陕西科技大学 | 一种含三氧化二铁的双波长吸光水性防伪油墨添加剂的制备工艺 |
| CN103202453A (zh) * | 2013-04-27 | 2013-07-17 | 普罗旺斯食品（天津）有限公司 | 具有果粒感的番茄复合调味料及其制备方法 |
| CN104273509B (zh) * | 2013-07-09 | 2016-08-10 | 普罗旺斯番茄制品（天津）有限公司 | 番茄调味酱的制备方法 |
| CN103549382A (zh) * | 2013-11-12 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | 洋葱沙司粉 |
| CN103932149A (zh) * | 2013-11-18 | 2014-07-23 | 苏州厦都贸易有限公司 | 一种烧烤酱及其制备方法 |
| CN103907900A (zh) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | 一种五味辣酱及其制备方法 |
| CN104256540A (zh) * | 2014-10-09 | 2015-01-07 | 张璧云 | 由多种成分制成的酱汁、涂抹料、烹调油和烹调脂肪 |
| CN109788792B (zh) * | 2016-10-06 | 2023-03-28 | Cj第一制糖株式会社 | 具有提高的储存稳定性的番茄酱 |
| TR201811294A2 (tr) * | 2018-08-03 | 2018-08-27 | Alpak Gida Baharat Ve Ambalaj Sanayi Ticaret Ltd Sirketi | İsot İçerikli Sos Ve Üretim Yöntemi |
| CN114468270A (zh) * | 2022-02-10 | 2022-05-13 | 上海梅林食品有限公司 | 一种番茄沙司及其生产工艺 |
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