CN103549349B - 一种山野菜泡菜的加工方法 - Google Patents
一种山野菜泡菜的加工方法 Download PDFInfo
- Publication number
- CN103549349B CN103549349B CN201310556009.6A CN201310556009A CN103549349B CN 103549349 B CN103549349 B CN 103549349B CN 201310556009 A CN201310556009 A CN 201310556009A CN 103549349 B CN103549349 B CN 103549349B
- Authority
- CN
- China
- Prior art keywords
- pickles
- wild vegetables
- wild
- processing method
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000021110 pickles Nutrition 0.000 title claims abstract description 54
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 241000894006 Bacteria Species 0.000 claims abstract description 27
- 239000004310 lactic acid Substances 0.000 claims abstract description 22
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims description 11
- 230000015556 catabolic process Effects 0.000 claims description 9
- 238000006731 degradation reaction Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 8
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 7
- 239000004246 zinc acetate Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000002044 Rhizophora apiculata Species 0.000 claims 1
- 238000012512 characterization method Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 238000011160 research Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 240000005893 Pteridium aquilinum Species 0.000 abstract description 2
- 235000009936 Pteridium aquilinum Nutrition 0.000 abstract description 2
- 241001632409 Aralia elata Species 0.000 abstract 1
- 235000015888 Aralia elata Nutrition 0.000 abstract 1
- 241001632410 Eleutherococcus senticosus Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000012530 fluid Substances 0.000 description 6
- 230000004913 activation Effects 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 230000009514 concussion Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 240000003793 Rhizophora mangle Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000008521 reorganization Effects 0.000 description 3
- 238000010186 staining Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 229940099596 manganese sulfate Drugs 0.000 description 2
- 239000011702 manganese sulphate Substances 0.000 description 2
- 235000007079 manganese sulphate Nutrition 0.000 description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
- 238000000386 microscopy Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- ODIGIKRIUKFKHP-UHFFFAOYSA-N (n-propan-2-yloxycarbonylanilino) acetate Chemical group CC(C)OC(=O)N(OC(C)=O)C1=CC=CC=C1 ODIGIKRIUKFKHP-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- VQKFNUFAXTZWDK-UHFFFAOYSA-N alpha-methylfuran Natural products CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- LVGQIQHJMRUCRM-UHFFFAOYSA-L calcium bisulfite Chemical compound [Ca+2].OS([O-])=O.OS([O-])=O LVGQIQHJMRUCRM-UHFFFAOYSA-L 0.000 description 1
- 235000010260 calcium hydrogen sulphite Nutrition 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- LECSHJWIACEDPZ-UHFFFAOYSA-N ethane-1,2-diamine naphthalene hydrochloride Chemical compound C(CN)N.C1=CC=CC2=CC=CC=C12.Cl LECSHJWIACEDPZ-UHFFFAOYSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 239000003864 humus Substances 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930190987 pterosin Natural products 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及蔬菜加工领域,即一种山野菜泡菜的加工方法。特别是蕨菜、刺嫩芽、刺拐棒泡菜的加工及制品。其步骤如下:(1)选料。(2)配制盐水。(3)护色、保脆。(4)装坛。(5)接种乳酸菌。(6)密封泡制。本发明涉及到山野菜泡菜的加工工艺及制品研究,可以延长贮藏期,缓解季节间的平衡,满足不同地域、人群的需要,同时还可以为企业开发一种新产品,增加其经济利润。该工艺条件下所制备的泡菜其品质好,主要特点是纯种乳酸菌发酵,低盐,低亚硝酸盐,口感爽脆、酸香,营养成分损失少,具有四川泡菜的典型特点,符合消费者的需求,解决了传统山野菜盐腌的弊端。在罐藏、低温条件下可保藏8-12个月。
Description
技术领域
本发明涉及蔬菜加工领域,即一种山野菜泡菜的加工方法。特别是蕨菜、刺嫩芽、刺拐棒泡菜的加工及制品。
背景技术
蕨菜又叫拳头菜、如意菜。其学名为 Pteridium aquilinum (Linn.)Kuhnvar. latiusculum (Desv.)Underw.ex Heller,属于凤尾蕨科。多分布于稀疏针阔混交林、腐殖质肥沃的林下、灌丛等处。其性寒,味甘、微苦、无毒;其食用部分是未展开的幼嫩叶芽,是一种营养价值极高的纯天然无污染的绿色保健蔬菜,兼有食用与药用价值,因而素有“山珍”、“山菜之王”的美誉,是世界公认的健康绿色食品。蕨菜富含人体所需的蛋白质、维生素、糖类、有机酸、纤维素和铁、钙、磷、锗等多种微量元素及16种以上的氨基酸,其特有的蕨甙、生物碱、多种蕨素、麦角固醇等营养成分,具有解热、利尿、益气、养阴、健胃、固肾、除湿等功效及恢复脑细胞功能和安神降压的作用。
除蕨菜之外,刺嫩芽、刺拐棒等山野菜也是绿色蔬菜,广受欢迎。山野菜作为野生食用资源,其蕴藏量丰富,营养价值高,资源丰富,备受消费者青睐。
由于山野菜的季节性较强,宜在萌芽后不久采摘。蕨菜采摘后会在短时间内褐变、老化及变质,蕨菜保鲜贮藏非常困难,造成蕨菜因来不及处理或处理不当而使品质严重下降,资源浪费严重,造成一定的经济损失。在现有技术中,其加工方法除鲜食外,也可加工成干菜,或用盐腌制成坯,后经脱盐、复绿、脆化、表面杀菌处理后置于保鲜液中真空包装即得罐头成品。但这些加工方法由于处理环节多,对于原料中的营养成分损失多,生产成本高而受到制约,同时所使用的过多的添加剂会对消费者的健康造成潜在危害,不符合人们对于原生态绿色食品的要求。
发明内容
本发明目的是针对上述不足而提供一种从朝鲜族泡菜中所分离的乳酸菌发酵,生产低盐、低亚硝酸盐,口感爽脆、酸香的山野菜泡菜的加工方法。
本发明的技术解决方案是:一种山野菜泡菜的加工方法,其步骤如下:
(1)选料:取鲜嫩无霉烂的山野菜(蕨菜、刺嫩芽或刺拐棒),水洗干净,再用凉开水最后清洗,沥干备用。
(2)配制盐水:分别取调味料花椒、八角、红树椒、大蒜、生姜、食盐、白酒加入到水中煮沸后冷却备用。盐水中加调味料可以起到抑制杂菌的生长,并使泡菜制品风味浓郁。
(3)护色、保脆:将山野菜放入浓度200-300ppm的醋酸锌溶液(醋酸锌为有机酸盐,即便后期发酵生成的乳酸离解后所产生的的氢离子,与醋酸根结合其酸味也不会影响到产品风味。用醋酸锌效果好,也可用氯化锌或硫酸锌代替,但效果不如醋酸锌好。)和浓度80-120ppm的醋酸铜溶液的混合溶液中,90℃下处理 2min(可以加速护色的速度,同时有效灭酶),再经质量浓度为0.6%的氯化钙溶液浸泡2min即可(选用氯化钙,外来引入的离子少,对产品的负面作用小,氯化钙可以用明矾、亚硫酸氢钙等替代)。
(4)装坛: 取经护色、保脆后山野菜切断休整后放入泡菜坛中,将所配置的盐水浸泡全部原料。
(5)接种乳酸菌: 将从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌接种到盐水中,搅拌使其分散均匀。接种乳酸菌可以保证制品的质量(低亚硝酸盐、酸度适中、风味纯正),短时间起酵,缩短发酵周期。
(6)密封泡制: 于泡菜坛坛沿处加水后用盖盖严,20℃条件下泡制10-15天即可食用。
上述方案中,可以加料调拌后密封冷藏;具体是密封泡制后,将泡菜从坛中取出后清水适度清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。拌料通常是生抽、辣椒油、味精等,提升产品感官品质、增加食欲。
具体是,山野菜泡菜的加工方法,其步骤如下:
(1)选料:取鲜嫩无霉烂的山野菜500g,水洗干净,再用凉开水最后清洗,沥干备用。
(2)配制盐水:分别取调味料花椒3g 、八角3g、红树椒5g、大蒜20g、生姜20g、食盐50g、白酒50mL加入到1000mL水中煮沸后冷却备用。
(3)护色、保脆:将山野菜放入浓度300ppm的醋酸锌溶液和浓度100ppm的醋酸铜溶液的混合溶液中,90℃下处理 2min,再经0.6%的氯化钙溶液浸泡2min即可。
(4)装坛: 取经护色、保脆后山野菜切断休整后放入泡菜坛中,将所配置的盐水浸泡全部原料。
(5)接种乳酸菌: 将从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌接种到盐水中,搅拌使其分散均匀。
(6)密封泡制: 于泡菜坛坛沿处加水后用盖盖严,20℃条件下泡制10-15天即可食用。
(7)加料调拌后密封冷藏;具体是密封泡制后,将泡菜从坛中取出后清水清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。
乳酸菌分离鉴定:从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌。
本发明的优点是:1、本发明涉及到山野菜泡菜的加工工艺及制品研究,利用微生物发酵的原理形成一种酸性环境,既可以赋予产品新的风味又可以保证其原有的营养成分和风味,更主要的是可以延长贮藏期,缓解季节间的平衡,满足不同地域、人群的需要,同时还可以为企业开发一种新产品,增加其经济利润。2、该工艺条件下所制备的泡菜其品质好,主要特点是纯种乳酸菌发酵,低盐,低亚硝酸盐,口感爽脆、酸香,营养成分损失少,具有四川泡菜的典型特点,符合消费者的需求,解决了传统山野菜盐腌的弊端。在罐藏、低温条件下可保藏8-12个月。3、验证实验结果为:以蕨菜为原料所得的泡菜其亚硝酸盐含量为2.231mg·kg-1,总酸含量为3.572g·kg-1,总砷含量为0.17mg·kg-1,铅含量为0.57mg·kg-1,大肠菌群为27MPN/100g,该工艺制作的山野菜泡菜的理化指标皆符合行业标准,本研究可为山野菜泡菜工业化生产提供理论基础。
下面将结合实施例对本发明的实施方式作进一步详细描述。以下描述,只是本发明的具体实施方式,各种举例说明不对本发明的实质内容构成限制。
具体实施方式
实施例
山野菜泡菜的加工方法,其步骤如下:
1、乳酸菌分离鉴定
从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌。
2、选料
取鲜嫩无霉烂的山野菜500g(蕨菜、刺嫩芽或刺拐棒)水洗干净后再用凉开水最后清洗,沥干备用。
3、配制盐水
分别称取将调味料花椒3g 、八角3g、红树椒5g、大蒜20g、生姜20g、食盐50g、白酒50mL加入到1000mL水中煮沸后冷却备用。
4、护色、保脆
在醋酸锌溶液浓度300ppm前提下,醋酸铜溶液浓度100ppm时,90℃下处理 2min,再经0.6%的氯化钙溶液浸泡2min即可。
5、装坛
选取护色、保脆后山野菜适当切断休整后放入泡菜坛中,将所配置的盐水浸泡全部原料。
6、接种乳酸菌
将经过筛选、分离、活化后并经过处理的乳酸菌接种到盐水中,适当搅拌使其分散均匀。
7、密封泡制
于坛沿处加水后用盖盖严,20℃左右条件下泡制10-15天即可食用。
8、加料调拌后密封冷藏
将泡菜从坛中取出后清水清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。
实验例
选取东北朝鲜族泡菜作为发酵菌种的筛选,主要是考虑到地域与长白山山野菜所在的自然环境条件相似,保证后期的发酵正常。
因此以金刚山泡菜为原料(辣白菜和酸萝卜)从中分离乳酸菌,试验中从金刚山朝鲜族萝卜泡菜分离出8株乳酸菌,经革兰氏染色、触媒反应等进行鉴定,分别命名为LB1、LB2、LB3、LB4、LB5、LB6、LB7、LB8;从金刚山朝鲜族辣白菜泡菜中分离出8株乳酸菌,分别命名为BC1、BC2、BC3、BC4、BC5、BC6、BC7、BC8。并对所分离的乳酸菌进行产酸能力、亚硝酸降解能力进行试验,从中选取优良菌株(LB5、LB6、LB7、BC3、BC6、BC8)作为发酵菌种,并对其进行复配使用,进行山野菜泡菜发酵试验。
1、乳酸菌的分离,纯化及保藏
取各泡菜汁进行梯度稀释,选取适宜的稀释度,取1mL于平板中,用灭菌的45℃-50℃的加有2%CaCO2的MRS固体培养基倾倒平板,于培养箱中30℃培养48h,挑取有溶钙圈的单菌落,在平板上划线分离,反复纯化。经革兰氏染色和接触酶反应及镜检挑出革兰氏阳性、接触酶阴性镜检合格的菌株分别转移至MRS斜面培养基上,于4℃条件下保存。
菌种的活化:取斜面保存的菌种活化到平板上备用。
2、菌种筛选、活化及保存所用的培养基
MRS固体培养基
蛋白胨 10g;牛肉浸粉 10g;酵母浸粉 5g;葡萄糖 20g;柠檬酸二铵2g;硫酸镁0.58g;磷酸氢二钾2g;硫酸锰0.25g;乙酸钠5g;吐温80 1mL;琼脂粉 15g;蒸馏水1000mL。
调pH值6.2-6.4,121℃灭菌15min。
MRS液体培养基
蛋白胨 10g;牛肉浸粉 10g;酵母浸粉 5g;葡萄糖 20g;柠檬酸二铵2g;硫酸镁0.58g;磷酸氢二钾2g;硫酸锰0.25g;乙酸钠5g;吐温80 1mL;蒸馏水1000mL。
调pH值6.2-6.4,121℃灭菌15min。
乳酸菌的形态学鉴定
取乳酸菌分别涂到MRS平板上,30℃培养48h,观察菌落特征,去典型的菌落做革兰氏染色并在油镜下观察菌体形态。
3、产酸速度实验
取初步筛选完的乳酸菌活化后接入已灭菌的10mLMRS液体培养基中,于30℃下震荡培养18h后,取此菌悬液0.5mL接入50mL已灭菌的MRS液体培养基中,于30℃下震荡培养,并每隔2h取样5mL测定其pH值。
4、亚硝酸盐降解实验
取初步筛选完的乳酸菌活化后接入已灭菌的10mLMRS液体培养基中,于30℃下震荡培养18h后,取此菌悬液1mL接入100mL已灭菌的含有NaNO2(10mg·L-1)的MRS液体培养基中。于30℃震荡培养72小时。并采用盐酸萘乙二胺法测定其亚硝酸盐含量。
降解率=发酵液中NaNO2含量/10mg·L-1×100%。
5、所筛选的菌种在山野菜泡菜发酵中的使用
于试管斜面挑取两环接种到装有10mL培养基的试管中培养18h后,再用移液管吸取2 mL接种到装有10三角瓶中进行活化复壮。
通过试验得到最好口感的山野菜泡菜加工的最佳工艺为,乳酸菌接种量7%,盐浓度4%,菌种BC3(为乳酸四联球菌),菌种LB7(为乳酸杆菌)。验证实验结果为:以蕨菜为原料所得的泡菜其亚硝酸盐含量为2.231mg·kg-1,总酸含量为3.572g·kg-1,总砷含量为0.17mg·kg-1,铅含量为0.57mg·kg-1,大肠菌群为27MPN/100g,该工艺制作的山野菜泡菜的理化指标皆符合行业标准,本研究可为山野菜泡菜工业化生产提供理论基础。
Claims (2)
1.一种山野菜泡菜的加工方法,其特征步骤如下:
(1)选料:取鲜嫩无霉烂的山野菜500g,水洗干净,再用凉开水最后清洗,沥干备用;
(2)配制盐水:分别取调味料花椒3g 、八角3g、红树椒5g、大蒜20g、生姜20g、食盐50g、白酒50mL加入到1000mL水中煮沸后冷却备用;
(3)护色、保脆:将山野菜放入浓度300ppm的醋酸锌溶液和浓度100ppm的醋酸铜溶液的混合溶液中,90℃下处理 2min,再经0.6%的氯化钙溶液浸泡2min即可;
(4)装坛: 取经护色、保脆后山野菜切断修整后放入泡菜坛中,将所配制的盐水浸泡全部原料;
(5)接种乳酸菌:将从东北朝鲜族泡菜中分离的亚硝酸盐降解能力强、产酸高的乳酸菌接种到盐水中,搅拌使其分散均匀,乳酸菌接种量7%;
(6)密封泡制:于泡菜坛坛沿处加水后用盖盖严,20℃条件下泡制10-15天即可食用;
(7)加料调拌后密封冷藏;具体是密封泡制后,将泡菜从坛中取出后清水清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。
2.按照权利要求1所述的山野菜泡菜的加工方法,其特征在于山野菜是蕨菜、刺嫩芽或刺拐棒。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310556009.6A CN103549349B (zh) | 2013-11-11 | 2013-11-11 | 一种山野菜泡菜的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310556009.6A CN103549349B (zh) | 2013-11-11 | 2013-11-11 | 一种山野菜泡菜的加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103549349A CN103549349A (zh) | 2014-02-05 |
CN103549349B true CN103549349B (zh) | 2015-04-22 |
Family
ID=50003856
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310556009.6A Expired - Fee Related CN103549349B (zh) | 2013-11-11 | 2013-11-11 | 一种山野菜泡菜的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103549349B (zh) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104041798B (zh) * | 2014-06-30 | 2016-04-06 | 湖北工业大学 | 一种低盐腌制豇豆酱制品的方法 |
CN104172046B (zh) * | 2014-08-12 | 2016-07-27 | 舒城圣桂食品有限公司 | 调味蕨菜及其制备方法 |
CN104187516A (zh) * | 2014-09-01 | 2014-12-10 | 河南农业大学 | 一种翠绿色西兰花泡菜的制作方法 |
CN104431858A (zh) * | 2014-12-29 | 2015-03-25 | 李作冰 | 一种蕨菜的加工方法及用该方法加工的蕨菜 |
CN104431909A (zh) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | 一种发酵水晶脆香笋的制备方法 |
CN105029314A (zh) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | 一种即食蕨菜的加工方法 |
CN105029322B (zh) * | 2015-09-02 | 2018-05-18 | 湖北吉农沃尔特农业有限公司 | 一种富锌黄秋葵泡菜及制备方法 |
CN105685895A (zh) * | 2016-01-28 | 2016-06-22 | 佛山市聚成生化技术研发有限公司 | 一种朝鲜蓟的加工方法及由该方法制得的加工品 |
CN106333306A (zh) * | 2016-09-05 | 2017-01-18 | 合肥元政农林生态科技有限公司 | 一种发酵山野菜的制备方法 |
CN107410990A (zh) * | 2017-07-14 | 2017-12-01 | 佛山科学技术学院 | 一种黄秋葵泡菜及其制备方法 |
CN107348426A (zh) * | 2017-08-02 | 2017-11-17 | 合肥元政农林生态科技有限公司 | 一种原色山野菜泡菜的制备方法 |
CN107712744A (zh) * | 2017-09-29 | 2018-02-23 | 宜宾学院 | 一种大头芥菜的低盐腌制及贮藏方法 |
CN107568669A (zh) * | 2017-10-30 | 2018-01-12 | 甘肃省农业科学院农产品贮藏加工研究所 | 一种夏菜尾菜的腌制工艺 |
CN108967968B (zh) * | 2018-07-17 | 2022-02-08 | 重庆凯扬农业科技研究院有限公司 | 一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法 |
CN109463690A (zh) * | 2019-01-23 | 2019-03-15 | 余姚市小曹娥镇北酱菜厂 | 蜂蜜榨菜及其制备方法 |
CN109480241A (zh) * | 2019-01-23 | 2019-03-19 | 余姚市小曹娥镇北酱菜厂 | 豆豉榨菜及其制备方法 |
CN109463689A (zh) * | 2019-01-23 | 2019-03-15 | 余姚市小曹娥镇北酱菜厂 | 泡椒蒜蓉榨菜及其制备方法 |
CN110506908A (zh) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | 一种低盐低亚硝酸盐发酵蔬菜加工工艺 |
CN111955701A (zh) * | 2020-09-03 | 2020-11-20 | 南宁市绿宝食品有限公司 | 含丝胶复合大豆肽螯合钙脆鲜酱腌菜及其制作方法 |
CN112471250A (zh) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | 一种低盐化腌渍液及低盐楤木芽菜的制备方法 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1294855C (zh) * | 2004-06-10 | 2007-01-17 | 哈尔滨商业大学 | 蔬菜护绿剂 |
CN101032314A (zh) * | 2007-04-20 | 2007-09-12 | 李绩 | 一种发酵苦苦菜的生产方法 |
CN102138666B (zh) * | 2010-01-28 | 2014-04-09 | 中国林业科学研究院林产化学工业研究所 | 林下森林食用植物泡菜及其生物质洗涤剂的制备与方法 |
-
2013
- 2013-11-11 CN CN201310556009.6A patent/CN103549349B/zh not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
CN103549349A (zh) | 2014-02-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103549349B (zh) | 一种山野菜泡菜的加工方法 | |
CN104397632B (zh) | 发酵辣椒产品及其制备方法 | |
CN102948721B (zh) | 芥菜二次发酵的泡制加工方法及在开袋即食泡菜生产中的应用 | |
CN102187997B (zh) | 一种平菇泡菜制品及其制备方法 | |
CN105077372A (zh) | 一种即食休闲风味发酵鱼制品的制备方法 | |
CN105595272A (zh) | 一种新型风味老坛酸菜的制备方法 | |
CN108949645A (zh) | 植物乳杆菌cq02-108及其在发酵香肠制备中的应用 | |
CN102907643B (zh) | 一种榨菜腌制工艺 | |
CN104824591A (zh) | 一种含益生菌的低盐不生花泡菜的制备方法 | |
KR102121608B1 (ko) | 기능성 아미노산이 강화된 김치의 제조 방법 | |
CN105767984A (zh) | 一种发酵辣椒制品及其制备方法 | |
CN106722565A (zh) | 一种辣椒发酵产品及其制备方法 | |
CN108835565B (zh) | 一种发酵泡菜组合包及其制备方法 | |
CN109234204A (zh) | 一种泡菜发酵剂及其制备和应用方法 | |
Zheng et al. | Preservation of King Oyster Mushroom by the use of different fermentation processes | |
CN105795404A (zh) | 一种无防腐剂长保质期工业化酸菜的快速制作方法 | |
CN105533577A (zh) | 一种蔬菜发酵产品制备方法 | |
CN109938309A (zh) | 一种复合菌剂发酵的菊芋酱菜及其制备方法 | |
CN105274035A (zh) | 一种基于泡菜发酵***定向筛选益生乳酸菌的方法 | |
CN105054124A (zh) | 一种发酵型半干红糟鱼及其加工方法与应用 | |
CN109805353A (zh) | 一种发酵大蒜酱及其制备方法 | |
CN106381274B (zh) | 一种巴氏葡萄球菌及其制备的发酵酱卤猪蹄和制备方法 | |
CN105211675B (zh) | 一种制备鲜泡菜的泡水及泡水的制备方法 | |
CN114668125A (zh) | 一种发酵酸菜用的复合乳酸菌及其制备方法和应用 | |
CN107916194A (zh) | 一种以黑糖和羊奶果制备羊奶果发酵酒的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150422 Termination date: 20191111 |