CN104187506A - Pickled radish product and low-salt three-section pickling method - Google Patents
Pickled radish product and low-salt three-section pickling method Download PDFInfo
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- CN104187506A CN104187506A CN201410331010.3A CN201410331010A CN104187506A CN 104187506 A CN104187506 A CN 104187506A CN 201410331010 A CN201410331010 A CN 201410331010A CN 104187506 A CN104187506 A CN 104187506A
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 98
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- 150000003839 salts Chemical class 0.000 claims abstract description 43
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- 238000009938 salting Methods 0.000 claims description 30
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- 238000009928 pasteurization Methods 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
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- 239000001110 calcium chloride Substances 0.000 claims description 6
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- 208000034189 Sclerosis Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickled radish product and a low-salt three-section pickling method thereof. The pickled radish product is prepared from radish by low-salt three-section pickling; the low-salt three-section pickling method can effectively reduce the salt content of the pickled radish product, and shorten the pickling cycle; by use of the temperature control fermentation technology, the flavor main structure can be adjusted, enrichment of head aroma compounds and flavor characteristic flavor substances can be promoted, the effective dissolving out of nutrients can be promoted, the prepared pickled radish product has the advantages of pure color, unique flavor, low salt, high brittleness, and high nutritional value.
Description
Technical field
The present invention relates to jam product manufacture field, be specifically related to three sections of method for salting of a kind of radish jam product and less salt thereof.
Background technology
Radish is as the good merchantable brand in vegetables, belongs to Cruciferae, and the fresh loose root for crucifer, originates in China, and another name Lay trip, reed trip, native melon, mustard root are one, biennial root class vegetable plant.Its strong adaptability, cultivated area is wide.Radish heat is low, and moisture is high, contains abundant vitamin, protein, and the mineral matters such as dietary fiber and calcium, phosphorus, iron, potassium, the content of digestive ferment and folic acid is also higher, is the popular vegetable that a kind of consumer likes.Radish is cured food homology from ancient times, has very important health care, has the effect that reduces blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, gall stone.
Pickling is a kind of means of fresh-retaining preserving fresh vegetables, is also a kind of method that improves vegetable product local flavor, thus vegetables pickle principle more complicated, comprise physics, chemistry and the biochemical change of series of complex.Be summed up and mainly contain two aspects: be in curing process on the one hand, all exist from start to finish the osmosis of salt, in curing process, to have a large amount of growth of microorganism, breed, die out on the other hand, be the fermentation of microorganism through curing process all the time; Moreover be exactly that the effect of spice is suppressed harmful microorganism activity, also to curing food, increased color simultaneously.Due to the effect of microorganism, the variation of chemical environment,, in processing curing process, also can there is a series of chemical reaction in the materials such as the carbohydrate in radish, protein, produced the material with special look, fragrance.Pickle radish and liked by consumers in general with its unique mouthfeel and local flavor, especially in oriental countries such as China, Korea S, Japan.
By retrieving domestic and international prior art, find, at present also not with three sections of less salts pickle with temperature control after ferment technology prepare the bibliographical information of radish jam product.
Summary of the invention
The present invention is directed to the problem that existing jam product developing thought exists, provide a kind of radish jam product and less salt thereof three sections of method for salting.Three sections of the method less salts pickle with temperature control after ferment technology, adopt three sections of salt reduction method for salting can effectively reduce radish catsup and pickled vegetables salt content, shorten and pickle the cycle; Utilize ferment technological adjustment local flavor agent structure after temperature control and promote the enrichment of an aroma compounds and character flavor compound, promote effective stripping of nutriment, gained radish jam product color and luster is pure, unique flavor, less salt height are crisp, is of high nutritive value.Be rich in vitamin, protein, the mineral matters such as dietary fiber and calcium, phosphorus, iron, potassium, have the effects such as the blood fat of reduction, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease.
In order to realize above-mentioned object, the inventor studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:
A radish jam product, this radish jam product is that radish is salted by three sections of less salts.
A method for salting for radish jam product, the method comprises the following steps:
(1) choose the radish of fresh rounding, remove root, clean, be cut into strip, in soak, protect look, protect crisp;
(2) radish being cleaned and to be drained, according to the net weight of radish, add 5%-6%(W/W) salt mixes thoroughly, and at 80-85 ℃ of temperature, temperature control is pickled 48-72h, and ambient humidity is 80%-90%;
(3) taking out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 3%-5%(W/W) salt mixes thoroughly, and at 45-50 ℃ of temperature, temperature control is pickled 48-72h, and ambient humidity is 70%-80%;
(4) rinsed with sterile water radish, adds 2%-4%(W/W by weight) salt, 1%-2%(W/W) lactose, and access the mixed bacteria liquid of lactic acid bacteria and yeast, at 10-15 ℃ of temperature bottom fermentation 30-60d;
(5) after having fermented, add auxiliary and condiment, pasteurization after being mixed, is packaged to be radish jam product.
Preferably, the method for salting of radish jam product as mentioned above, wherein the soak described in step (1) is to contain 0.1%-1%(W/V) citric acid, 0.1%-1%(W/V) calcium chloride, 0.1%-1%(W/V) calcium lactate and 0.1%-1%(W/V) mixed liquor of calcium propionate.
Further preferably, the method for salting of radish jam product as mentioned above, wherein strip radish is soaked 4-12h in described soak, protecting look, protect crisp.
Preferably, the method for salting of radish jam product as mentioned above, wherein the lactic acid bacteria described in step (4) is Lactobacillus plantarum CICC20764, described yeast is Lu Shi Zygosaccharomyces CICC1417.
Preferably, the method for salting of radish jam product as mentioned above, wherein the mixed bacteria liquid of the lactic acid bacteria described in step (4) and yeast is that CFU is than the mixed bacteria liquid that is the Lactobacillus plantarum CICC20764 of 1-2:1 and Lu Shi Zygosaccharomyces CICC1417.
Further preferably, the method for salting of radish jam product as mentioned above, in the mixed bacteria liquid of wherein said lactic acid bacteria and yeast, effectively total viable count is 2.34 * 10
10～5.18 * 10
10individual/g, inoculum concentration is 4%-7%(W/W).
Preferably, the method for salting of radish jam product as mentioned above, wherein said auxiliary and condiment comprises onion, garlic, five-spice powder, white pepper powder, chilli powder, oyster sauce, vegetable oil, sucrose, monosodium glutamate and malic acid.
Further preferably, the method for salting of radish jam product as mentioned above, wherein said auxiliary and condiment is comprised of the component of following weight portion: onion 25-30 part, garlic 20-30 part, five-spice powder 15-20 part, white pepper powder 8-16 part, chilli powder 12-20 part, oyster sauce 15-25 part, vegetable oil 10-20 part, sucrose 8-15 part, monosodium glutamate 6-10 part, malic acid 0. 05-0.07 part.
Again further preferably, the method for salting of radish jam product as mentioned above, wherein said radish comprises ternip and carrot.
Compared with prior art, the radish jam product the present invention relates to and method for salting tool thereof have the following advantages and are significant progressive:
(1) the present invention adopts three sections of method for salting of less salt first, adopts three sections of salt reduction method for salting can effectively reduce radish catsup and pickled vegetables salt content, shortens and pickles the cycle.
(2) utilize ferment technological adjustment local flavor agent structure after temperature control and promote the enrichment of an aroma compounds and character flavor compound, promoting effective stripping of nutriment.
(3) pure, the unique flavor of gained radish jam product color and luster, less salt height are crisp, are of high nutritive value.Be rich in vitamin, protein, the mineral matters such as dietary fiber and calcium, phosphorus, iron, potassium, have the effects such as the blood fat of reduction, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease.
The specific embodiment
Below in conjunction with specific embodiment, the technical scheme in the present invention and technique effect are clearly and completely described.It should be noted that, in each embodiment and comparative example, lactic acid bacteria is Lactobacillus plantarum CICC20764, and yeast is Lu Shi Zygosaccharomyces CICC1417, is all taken from Chinese industrial microorganism fungus kind preservation administrative center; In described lactic acid bacteria and the mixed bacteria liquid of yeast, effectively total viable count is 4.0 * 10
10individual/g left and right.
embodiment 1
Three sections of method for salting of radish jam product and less salt thereof, its step is as follows:
(1) ternip 250g, the carrot 250g that chooses fresh rounding removes root, cleans, and cuts into the big or small strip of finger, in 0.1% citric acid, 0.1% calcium chloride, 0.1% calcium lactate, 0.1% calcium propionate mixed liquor, soaks 4h, protecting look, protect crisp;
(2) radish is cleaned and drained, according to the net weight of radish, add 5% salt to mix thoroughly, at 80 ℃ of temperature, temperature control is pickled 48h, and ambient humidity is 80%;
(3) take out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 3% salt to mix thoroughly, at 45 ℃ of temperature, temperature control is pickled 48h, and ambient humidity is 70%;
(4) rinsed with sterile water radish, adds 2% salt, 1% lactose by weight, and is that 4% access CFU is than being 1:1 lactic acid bacteria and yeast mixed bacteria liquid, at 10 ℃ of temperature bottom fermentation 30d by inoculum concentration;
(5) after having fermented, add onion 25g, garlic 20g, five-spice powder 15 g, white pepper powder 8g, chilli powder 12 g, oyster sauce 15g, vegetable oil 10 g, sucrose 8g, monosodium glutamate 6g, malic acid 0. 05g, pasteurization after being mixed, is packaged to be radish jam product.
embodiment 2
Three sections of method for salting of radish jam product and less salt thereof, its step is as follows:
(1) ternip 280g, the carrot 280g that chooses fresh rounding removes root, cleans, and cuts into the big or small strip of finger, in 1% citric acid, 1% calcium chloride, 1% calcium lactate, 1% calcium propionate mixed liquor, soaks 12h, protecting look, protect crisp;
(2) radish is cleaned and drained, according to the net weight of radish, add 6% salt to mix thoroughly, at 85 ℃ of temperature, temperature control is pickled 72h, and ambient humidity is 90%;
(3) take out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 5% salt to mix thoroughly, at 50 ℃ of temperature, temperature control is pickled 72h, and ambient humidity is 80%;
(4) rinsed with sterile water radish, adds 4% salt, 2% lactose by weight, and is that 7% access CFU is than being 2:1 lactic acid bacteria and yeast mixed bacteria liquid, at 15 ℃ of temperature bottom fermentation 60d by inoculum concentration;
(5) after having fermented, add onion 30g, garlic 30g, five-spice powder 20 g, white pepper powder 16 g, chilli powder 20 g, oyster sauce 25 g, vegetable oil 20 g, sucrose 15 g, monosodium glutamate 10 g, malic acid 0.07 g, pasteurization after being mixed, is packaged to be radish jam product.
embodiment 3
Three sections of method for salting of radish jam product and less salt thereof, its step is as follows:
(1) ternip 270g, the carrot 260g that chooses fresh rounding removes root, cleans, and cuts into the big or small strip of finger, in 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% calcium propionate mixed liquor, soaks 8h, protecting look, protect crisp;
(2) radish is cleaned and drained, according to the net weight of radish, add 5.5% salt to mix thoroughly, at 83 ℃ of temperature, temperature control is pickled 60h, and ambient humidity is 85%;
(3) take out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 4% salt to mix thoroughly, at 48 ℃ of temperature, temperature control is pickled 60h, and ambient humidity is 75%;
(4) rinsed with sterile water radish, adds 3% salt, 1.5% lactose by weight, and is that 6% access CFU is than being 1.5:1 lactic acid bacteria and yeast mixed bacteria liquid, at 13 ℃ of temperature bottom fermentation 45d by inoculum concentration;
(5) after having fermented, add onion 28g, garlic 25g, five-spice powder 16 g, white pepper powder 12 g, chilli powder 16 g, oyster sauce 20 g, vegetable oil 15 g, sucrose 12g, monosodium glutamate 8g, malic acid 0. 06 g, pasteurization after being mixed, is packaged to be radish jam product.
comparative example 1: radish is not soaked
Three sections of method for salting of radish jam product and less salt thereof, its step is as follows:
(1) the ternip 270g, the carrot 260g that choose fresh rounding remove root, clean, and cut into the big or small strip of finger;
(2) according to the net weight of radish, add 5.5% salt to mix thoroughly, at 83 ℃ of temperature, temperature control is pickled 60h, and ambient humidity is 85%;
(3) take out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 4% salt to mix thoroughly, at 48 ℃ of temperature, temperature control is pickled 60h, and ambient humidity is 75%;
(4) rinsed with sterile water radish, adds 3% salt, 1.5% lactose by weight, and is that 6% access CFU is 1.5:1 lactic acid bacteria and yeast mixed bacteria liquid by inoculum concentration, at 13 ℃ of temperature bottom fermentation 45d;
(5) after having fermented, add onion 28g, garlic 25g, five-spice powder 16 g, white pepper powder 12 g, chilli powder 16 g, oyster sauce 20 g, vegetable oil 15 g, sucrose 12g, monosodium glutamate 8g, malic acid 0. 06 g, pasteurization after being mixed, is packaged to be radish jam product.
comparative example 2: radish adopts spontaneous fermentation
Three sections of method for salting of radish jam product and less salt thereof, its step is as follows:
(1) ternip 270g, the carrot 260g that chooses fresh rounding removes root, cleans, and cuts into the big or small strip of finger, in 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% calcium propionate mixed liquor, soaks 8h, protecting look, protect crisp;
(2) radish is cleaned and drained, according to the net weight of radish, add 5.5% salt to mix thoroughly, at 83 ℃ of temperature, temperature control is pickled 60h, and ambient humidity is 85%;
(3) take out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 4% salt to mix thoroughly, at 48 ℃ of temperature, temperature control is pickled 60h, and ambient humidity is 75%;
(4) rinsed with sterile water radish, adds 3% salt, 1.5% lactose by weight, spontaneous fermentation 45d at 13 ℃ of temperature;
(5) after having fermented, add onion 28g, garlic 25g, five-spice powder 16 g, white pepper powder 12 g, chilli powder 16 g, oyster sauce 20 g, vegetable oil 15 g, sucrose 12g, monosodium glutamate 8g, malic acid 0. 06 g, pasteurization after being mixed, is packaged to be radish jam product.
The color and luster of table 1 product, form, flavour, brittleness standards of grading
Organoleptic indicator's comparison of each embodiment of table 2 and comparative example gained sample
Claims (10)
1. a radish jam product, is characterized in that this radish jam product is that radish is salted by three sections of less salts.
2. a method for salting for radish jam product, is characterized in that the method comprises the following steps:
(1) choose the radish of fresh rounding, remove root, clean, be cut into strip, in soak, protect look, protect crisp;
(2) radish being cleaned and to be drained, according to the net weight of radish, add 5%-6%(W/W) salt mixes thoroughly, and at 80-85 ℃ of temperature, temperature control is pickled 48-72h, and ambient humidity is 80%-90%;
(3) taking out radish, use rinsed with sterile water desalination, according to the net weight of radish, add 3%-5%(W/W) salt mixes thoroughly, and at 45-50 ℃ of temperature, temperature control is pickled 48-72h, and ambient humidity is 70%-80%;
(4) rinsed with sterile water radish, adds 2%-4%(W/W by weight) salt, 1%-2%(W/W) lactose, and access the mixed bacteria liquid of lactic acid bacteria and yeast, at 10-15 ℃ of temperature bottom fermentation 30-60d;
(5) after having fermented, add auxiliary and condiment, pasteurization after being mixed, is packaged to be radish jam product.
3. the method for salting of radish jam product according to claim 2, is characterized in that: the soak described in step (1) is to contain 0.1%-1%(W/V) citric acid, 0.1%-1%(W/V) calcium chloride, 0.1%-1%(W/V) calcium lactate and 0.1%-1%(W/V) mixed liquor of calcium propionate.
4. the method for salting of radish jam product according to claim 3, is characterized in that: strip radish is soaked 4-12h in described soak, protecting look, protect crisp.
5. the method for salting of radish jam product according to claim 2, is characterized in that: the lactic acid bacteria described in step (4) is Lactobacillus plantarum CICC20764, and described yeast is Lu Shi Zygosaccharomyces CICC1417.
6. the method for salting of radish jam product according to claim 2, is characterized in that: the mixed bacteria liquid of the lactic acid bacteria described in step (4) and yeast is that CFU is than the mixed bacteria liquid that is the Lactobacillus plantarum CICC20764 of 1-2:1 and Lu Shi Zygosaccharomyces CICC1417.
7. the method for salting of radish jam product according to claim 6, is characterized in that: in described lactic acid bacteria and the mixed bacteria liquid of yeast, effectively total viable count is 2.34 * 10
10～5.18 * 10
10individual/g, inoculum concentration is 4%-7%(W/W).
8. the method for salting of radish jam product according to claim 2, is characterized in that: described auxiliary and condiment comprises onion, garlic, five-spice powder, white pepper powder, chilli powder, oyster sauce, vegetable oil, sucrose, monosodium glutamate and malic acid.
9. the method for salting of radish jam product according to claim 8, is characterized in that: described auxiliary and condiment is comprised of the component of following weight portion: onion 25-30 part, garlic 20-30 part, five-spice powder 15-20 part, white pepper powder 8-16 part, chilli powder 12-20 part, oyster sauce 15-25 part, vegetable oil 10-20 part, sucrose 8-15 part, monosodium glutamate 6-10 part, malic acid 0. 05-0.07 part.
10. according to the method for salting of radish jam product described in claim 2-9 any one, it is characterized in that: described radish comprises ternip and carrot.
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| CN106107716A (en) * | 2016-06-27 | 2016-11-16 | 神农架金丰收科技发展有限公司 | The fresh-keeping fermentation process of salt standing grain Rhizoma Zingiberis Recens |
| CN106666564A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Pickled allium chinensis product and pickling method thereof |
| CN106666563A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Plum pickled product and method for pickling same |
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| CN108713714A (en) * | 2018-06-06 | 2018-10-30 | 湖北工业大学 | A kind of preparation method that drifting fragrance soy preserved radish is dry |
| CN110179077A (en) * | 2018-12-31 | 2019-08-30 | 湖北大学 | A kind of production method that radish is pickled based on solid state fermentation |
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| CN105747162A (en) * | 2016-03-25 | 2016-07-13 | 贵州大学 | Compound crisp-keeping agent for pickling cabbages |
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| CN106107716B (en) * | 2016-06-27 | 2019-10-15 | 神农架金丰收科技发展有限公司 | The fresh-keeping fermentation process of salt standing grain ginger |
| CN106666564A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Pickled allium chinensis product and pickling method thereof |
| CN106666563A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Plum pickled product and method for pickling same |
| CN106820010A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of cabbage curing food and its method for salting |
| CN108634252A (en) * | 2018-05-15 | 2018-10-12 | 湖北聚汇农业开发有限公司 | A kind of preparation method of dual fermentation Fried three slices |
| CN108402426A (en) * | 2018-05-24 | 2018-08-17 | 湖北聚汇农业开发有限公司 | A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish |
| CN108713714A (en) * | 2018-06-06 | 2018-10-30 | 湖北工业大学 | A kind of preparation method that drifting fragrance soy preserved radish is dry |
| CN110179077A (en) * | 2018-12-31 | 2019-08-30 | 湖北大学 | A kind of production method that radish is pickled based on solid state fermentation |
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