CN104187516A - 一种翠绿色西兰花泡菜的制作方法 - Google Patents
一种翠绿色西兰花泡菜的制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种翠绿色西兰花泡菜的制作方法,属于西兰花深加工技术领域。本发明采用新鲜西兰花为原料,在盐水中直接添加适量的人体所需微量锌离子和铜离子作为护色剂,利用乳酸菌发酵,制成翠绿色西兰花泡菜。所得产品碧绿如翡翠,酸甜适中、清脆爽口、风味独特。本发明采用乳酸菌发酵将西兰花制作成色香味俱全的泡菜,对其进行深加工,既保留了西兰花固有的营养成分,又引入了人体所需微量锌离子和铜离子,提高了西兰花泡菜的营养价值,增加了西兰花的附加值,具有很大的应用前景。
Description
技术领域
本发明涉及一种泡菜的制作方法,属于食品加工技术领域,具体涉及一种翠绿色西兰花泡菜的制作方法。
背景技术
西兰花学名花椰菜,为十字花科植物,属于甘蓝的变种,为一年或两年生草本植物。西兰花肉质细嫩,味甘鲜美,营养丰富。西兰花的蛋白质含量是白菜花的2倍,胡萝卜素的含量高于其他蔬菜,维生素A含量是白菜花的240倍,是蕃茄6倍。钙的含量是蕃茄的2倍,因此,具有“蔬菜皇冠”之称。近年来发现,西兰花含有丰富的维生素、植物多酚类物质、黄酮类物质等天然抗氧化剂,有抗脂质过氧化和清除自由基的作用,具有防癌抗癌、增强肝脏的解毒能力、延缓衰老、预防心血管疾病、提高机体免疫力等较强的保健功效。但是,西兰花泡菜加工过程中黄化现象非常严重,泡制过程中西兰花就完全变黄,丧失了西兰花泡菜的商品价值。将新鲜西兰花用含有微量锌离子和铜离子的护色液烫漂,并在泡菜盐水中加入人体所需的微量铜离子,将西兰花做成翠绿色泡菜,不仅突破了产品传统的制作工艺,使西兰花保持天然的翡翠般翠绿色;还使消费者能够方便的食用到高营养的西兰花泡菜食品。
西兰花泡菜以新鲜西兰花为原料,经乳酸菌主导发酵制成的微生物发酵制品,含有丰富的益生菌群,以脆嫩、爽口、清香的特殊风味和解腻开胃、促消化、增食欲、降低胆固醇等营养保健价值深受国内外消费者所喜爱。西兰花泡菜保存了西兰花原料中的大部分营养成分,如维生素类,吸收了调味品、香辛料中的营养成分,发酵产生有机酸,增加了B族维生素(包括叶酸)的数量,合成了维生素Bl2和右旋糖苷、乙酰胆碱、P氨基丁酸等;保留了植物生物活性物质,如植物化学素类中的花生素、类胡萝卜素(包括胡萝卜素、叶黄素、叶绿素等),具有维持人体肠道微生态平衡、促进食欲、促进消化、减肥、抗肿瘤、抗病毒、预防心脑血管疾病、防止皮肤老化、抗皱美容等多种保健和医疗功效。因此,西兰花泡菜是一种既营养又卫生的蔬菜加工品,有利于人体健康,提高了其食用价值和经济价值。
发明内容
本发明的目的是提供一种翠绿色西兰花泡菜的制作方法,本发明用含有微量锌离子和铜离子的护色液烫漂,并在泡菜盐水中直接添加适量的人体所需的微量铜离子,使西兰花保持绿色,制成翠绿色西兰花泡菜,使西兰花保持天然的翡翠般的翠绿色。
为实现上述目的,本发明采用以下技术方案:
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为10%~20%,食盐添加量为1%~10%,硫酸铜添加量为0.01%~0.15%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.01 %~0.2 %,硫酸锌浓度为0.01%~0.2 %;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在70~100℃的条件下烫漂1~10min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,密封后进行常温自然发酵,泡制10~15天。
所述步骤(3)中,西兰花和护色液的质量比为1:1~1:10。
所述步骤(4)中,经过护色液烫漂处理的西兰花和盐水的质量比为1:1~1:10。
本发明的有益效果:本发明在传统的泡菜制作基础上,以新鲜西兰花为原料,用含有微量锌离子和铜离子的护色液烫漂,并在泡菜盐水中直接添加适量的铜离子,开发出一种色泽诱人、营养丰富,具有食疗和保健功能的翠绿色西兰花泡菜,突破了西兰花的传统制作方法,提高了产品附加值。本发明所得产品保持了新鲜西兰花原有的翠绿色,具有泡菜独有的清香,酸甜适中、清脆爽口。本发明采用乳酸菌发酵,使西兰花与益生菌精心搭配,制成的泡菜碧绿如翡翠、色泽诱人、味道可口、营养丰富,将成为既营养又卫生的餐桌小菜,更有益于人体健康。
具体实施方式
实施例1
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为10%,食盐添加量为1%,硫酸铜添加量为0.01%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.01 % ,硫酸锌浓度为0.01%;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在70℃的条件下烫漂10min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,西兰花和盐水的质量比为1:1,密封后进行常温自然发酵,泡制10天。
实施例2
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为20%,食盐添加量为10%,硫酸铜添加量为0.15%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.2 %,硫酸锌浓度为0.2 %;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在100℃的条件下烫漂1min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,西兰花和盐水的质量比为1:10,密封后进行常温自然发酵,泡制15天。
实施例3
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为15%,食盐添加量为5%,硫酸铜添加量为0.1%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.1 %,硫酸锌浓度为0.1 %;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在80℃的条件下烫漂5min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,西兰花和盐水的质量比为1:5,密封后进行常温自然发酵,泡制12天。
实施例4
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为18%,食盐添加量为4%,硫酸铜添加量为0.05%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.05 %,硫酸锌浓度为0.05 %;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在90℃的条件下烫漂3min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,西兰花和盐水的质量比为1:8,密封后进行常温自然发酵,泡制14天。
实施例5
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为12%,食盐添加量为8%,硫酸铜添加量为0.08%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.15 %,硫酸锌浓度为0.15 %;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在85℃的条件下烫漂8min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,西兰花和盐水的质量比为1:4,密封后进行常温自然发酵,泡制11天。
实施例6
一种翠绿色西兰花泡菜的制作方法,步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为16%,食盐添加量为6%,硫酸铜添加量为0.07%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.02 %,硫酸锌浓度为0.02 %;
(3)护色液烫漂处理:选择菜株颜色浓绿鲜亮,花球表面无凹凸,花蕾紧密结实,无病虫伤残的西兰花,用清水洗去泥沙等杂质,在西兰花主茎分叉处,将主茎和带小茎的花朵切分,将切分好的西兰花用护色液在75℃的条件下烫漂9min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,西兰花和盐水的质量比为1:2,密封后进行常温自然发酵,泡制13天。
Claims (3)
1.一种翠绿色西兰花泡菜的制作方法,其特征在于步骤如下:
(1)盐水的配制:在蒸馏水中依次加入白糖、食盐和硫酸铜,以蒸馏水的质量为基准,白糖添加量为10%~20%,食盐添加量为1%~10%,硫酸铜添加量为0.01%~0.15%;
(2)护色液的配制:在蒸馏水中依次加入硫酸铜和硫酸锌,其中硫酸铜浓度为0.01 %~0.2 %,硫酸锌浓度为0.01%~0.2 %;
(3)护色液烫漂处理:将切分好的西兰花用护色液在70~100℃的条件下烫漂1~10min后,用清水冲洗;
(4)泡制:将经过护色液烫漂处理的西兰花放入步骤(1)配制好的盐水中,密封后进行常温自然发酵,泡制10~15天。
2.根据权利要求1所述的翠绿色西兰花泡菜的制作方法,其特征在于:所述步骤(3)中,西兰花和护色液的质量比为1:1~1:10。
3.根据权利要求1所述的翠绿色西兰花泡菜的制作方法,其特征在于:所述步骤(4)中,经过护色液烫漂处理的西兰花和盐水的质量比为1:1~1:10。
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