CN105410594A - Removing method of nitrite in sauced and pickled vegetable food - Google Patents
Removing method of nitrite in sauced and pickled vegetable food Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 62
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 58
- 239000002253 acid Substances 0.000 claims abstract description 45
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- 238000000605 extraction Methods 0.000 claims abstract description 23
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- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 2
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- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001278826 Amorphophallus Species 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
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- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
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- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- 239000011149 active material Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a removing method of nitrite in sauced and pickled vegetable food. A plant extract at a volume concentration of 2-4% is added into the sauced and pickled vegetable food and mixed well and fully, and the mixture is placed for 1-2 days, and the nitrite clearance can reach more than 98%. Used plant extracts of dry and tender lotus leaves, dried red chilies and konjac fly powder are used as extraction materials, a mixed acid of malic acid, succinic acid, lactic acid and water as an extraction solvent, and water cycle temperature controlled ultrasound technology, etc. are used to obtain a plant extract. The plant extract can remove nitrite in the sauced and pickled vegetable food and at the same time contains a lot of active ingredients, and has efficacies of preventing oxidation, preventing against cancer, etc. The removing method is simple to operate, is short in extraction time and has broad promotion and application prospects.
Description
Technical field
The invention belongs to technical field of bioengineering, in particular to a kind of nitrite scavenger preparation method being raw material with dry tender lotus leaf, chilli and fry starch of konjak.
Background technology
China has edible paste to salt down the custom of product, but containing nitrate in fresh vegetables, and in curing process under bacterial action, nitrate is reduced to nitrite.But the amine substance reaction in nitrite and body generates N-nitroso compound, and this kind of material has carcinogenicity, can to causing cancer of the stomach, cancer of the esophagus, carcinoma of urinary bladder etc.Secondly, under the effect of nitrite, ferrohemoglobin is oxidized to ferric iron, causes the oxygen carrying capacity reducing total blood.Therefore, nitrite causes huge injury to human body, can increase the risk of cancer.
Capsicum belongs to Solanaceae, has abundant physiologically active ingredient, as capsicim, capsorubin, polyphenol, vitamin C etc.Capsorubin is natural anti-oxidation character, and be also a kind of natural carotenoid, it has many physiological functions, such as develop immunitypty and anti-ageing.Capsaicine, as the bioactivator in capsicum, has very important edible and medical value.Such as, relieve the pain, lose weight, anti-oxidant, antibacterial, anticancer.
The perennial tuberous plant of Amorphophallus is useful basic food, there is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, defaecation, the several functions such as appetizing.Meanwhile, also such as, containing many active components, ceramide, alkaloid etc.
Lotus leaf contains multiple alkaloid and vitamin C, the polysaccharide such as nuciferine, miltanthin and Nuciferine.Meanwhile, also there is the effect of clearing heat and detoxicating, cool blood, hemostasis.Lotus leaf look is dark green, gas fragrance, and having the effects such as clearing summer-heat and damp, sending up the lucid yang, cooling blood and hemostasis, is the raw material often selected in traditional herbal cuisine.Recent studies confirms, lotus leaf has good reducing blood lipid, norcholesterol and antiobesity action.
At present, the method reducing curing food nitrite mainly realizes, as Chinese patent " low nitrite sausage of green tea flavored " (application number 201010508678.2) by adding the additives such as sorbate, fumarate, plant extracts; Research report is also had to utilize fermentable, enzyme process etc. to carry out degrading nitrite, as Chinese invention patent " a kind of method of enzymic degradation cured fish nitrite " (application number 201410035937.2), " microorganism nitrite degradation agent and preparation method " (application number 200510112131.x).But additive is excessive can be harmful to human body, microorganism and enzymic degradation are to pickling environment and process conditions require higher.
Summary of the invention
Even eliminate sauce to salt down vegetable food nitrite to better reduce, the object of the invention be by add in the vegetables finished product that salts down to sauce dry tender lotus leaf, fry starch of konjak, chilli mixing plant vegetables extract, the food thus the sauce obtaining low nitrite salts down, this extract improves sauce and to salt down the nutrition and health care of vegetables product and security, makes it to be widely used.
In order to realize object of the present invention, inventor, by great many of experiments further investigation also persistent exploration, finally obtains following technical scheme:
A kind of sauce of removing salts down the method for vegetable food nitrite, it is characterized in that: sauce salts down and adds the plant extraction liquid of volumetric concentration 2-4% in vegetable food, abundant mixing, place 1-2d, described plant extraction liquid is to do tender lotus leaf, chilli and fry starch of konjak for raw material, extracted by mixed acid and obtain, described mixed acid is water by 18-22% malic acid, 8-12% butanedioic acid, 4-7% lactic acid, surplus.
Preferably, a kind of sauce of removing as above salts down the method for vegetable food nitrite, it is characterized in that: salt down the curing condition of vegetable food of sauce is: temperature 4-35 DEG C, salt content≤8%, salting period >=3d.
Preferably, a kind of sauce of removing as above described salts down the method for vegetable food nitrite, it is characterized in that: the preparation method of plant extraction liquid is as follows:
(1) dry tender lotus leaf and chilli are pulverized, then mix with fry starch of konjak, mixture particle diameter >=80 order, and chilli, tender lotus leaf and fry starch of konjak mix according to the mass ratio of 1-2:1-2:1-2;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, described mixed acid is water by 18-22% malic acid, 8-12% butanedioic acid, 4-7% lactic acid, surplus;
(3) get the mixed liquor that step (2) obtains, by ultrasonic for its water cycle temperature control 1-3h, its medium frequency is 400Hz-600Hz, temperature 60-80 DEG C;
(4) with step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000-5000r/min, and the time is 10-15min;
(5) the mixture residue of step (4) is collected, then use the mixed acid lixiviate that uses in step (2) 2-3 time, centrifugally obtain mixed acid extract;
(6) by the mixed acid extract of step (3) gained extract and step (5), according to volume ratio≤1:20 mixing, namely extract is obtained.
Preferably, a kind of sauce of removing as above salts down the method for vegetable food nitrite, it is characterized in that: moisture≤12% of the chilli in step (1), dry tender lotus leaf, fry starch of konjak.
The vegetables extract preparation method tool of planting that the present invention relates to has the following advantages and progress significantly: (1) is simple to operate, the extraction time of plant extraction liquid is short, and nitrite is removed can reach more than 98%, effectively improves the security of food, can extensively promote.(2) adopt water cycle temperature control ultrasonic, get rid of oxygen and keep temperature-resistant, prevent active material to be oxidized and destroy.(3) with lotus leaf, capsicum and fry starch of konjak be raw material, food acids for extractant, without any murder by poisoning, safe and reliable.(4) adopt the mixed liquor of malic acid, butanedioic acid and lactic acid as extract, Be very effective, local flavor is soft, to the original local flavor of cured meat goods without obvious sense difference.(5) vegetables extract is planted, not only can cleaning nitrite, simultaneously containing a large amount of active component, there is the effects such as anti-oxidant, anticancer.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
embodiment 1
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverizes with pulverizer, particle diameter is 80 orders, mix according to 1:1:1 with fry starch of konjak, obtain lotus leaf konjaku capsicum mixture, wherein chilli is No. one, Chinese red, dry tender lotus leaf is lotus root Lian Heye, collecting period is the 7-9 month, and lotus leaf diameter is at 20-40cm, and fry starch of konjak is the material that processing konjaku powder rear fan extracts, containing alkaloid isoreactivity material, moisture≤12% of three kinds of raw materials;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, mixed organic acid is by 20%(v/v) malic acid, 10%(v/v) butanedioic acid, 5%(v/v) lactic acid and 65% water forms;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) mixture residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 2 times, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
To the plant extraction liquid adding volumetric concentration 2% during sauce salts vegetable food down, fully mix, place 1d, nitrite clearance rate reaches 98.88%, and wherein salt down the curing condition of vegetable food of sauce is: temperature 10 DEG C, salt content 8%, salting period 3d.
embodiment 2
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverizes with pulverizer, particle diameter is 90 orders, mix according to 2:1:1 with fry starch of konjak, obtain lotus leaf konjaku capsicum mixture, the chilli of use, dried waterlily leaf and fry starch of konjak are with embodiment 1;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, mixed acid by 18% malic acid, 8% butanedioic acid, 4% lactic acid, 70% water form;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 3h, its medium frequency is 600Hz, temperature 80 DEG C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 5000r/min, and the time is 15min;
(5) mixture residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 3 times, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:15 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 4% plants vegetables extract, fully mixes, and places 2d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 99.56%, and sauce salts product vegetable food curing condition down with embodiment 1.
embodiment 3
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverizes with pulverizer, particle diameter is 100 orders, mix according to 1:2:1 with fry starch of konjak, obtain lotus leaf konjaku capsicum mixture, the chilli of use, dried waterlily leaf and fry starch of konjak are with embodiment 1;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, described mixed acid by 22% malic acid, 12% butanedioic acid, 7% lactic acid, 59% water form;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 2h, its medium frequency is 500Hz, temperature 75 DEG C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4500r/min, and the time is 12.5min;
(5) mixture residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 1 time, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:18 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 3% plants vegetables extract, fully mixes, and places 1.5d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 99.01%, and sauce salts product vegetable food curing condition down with embodiment 1.
comparative example 1 is ultrasonic without water circulation
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverizes with pulverizer, particle diameter is 80 orders, mix according to 1:1:1 with fry starch of konjak, obtain lotus leaf konjaku capsicum mixture, the chilli of use, dried waterlily leaf and fry starch of konjak are with embodiment 1;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, mixed organic acid is with embodiment 1;
(3) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(4) mixture residue in step (3) is collected, then use mixed acid lixiviate described in step (2) 2 times, centrifugally obtain mixed acid extract;
(5) the mixed acid extract of step (3) gained extract and step (4) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 2% plants vegetables extract, fully mixes, and places 1d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 51.28%, and sauce salts product vegetable food curing condition down with embodiment 1.
comparative example 2 does not add mixed acid
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverizes with pulverizer, mix according to 1:1:1 with fry starch of konjak again, particle diameter is 80 orders, obtains lotus leaf konjaku capsicum mixture, and the chilli of use, dried waterlily leaf and fry starch of konjak are with embodiment 1;
(2) get the mixture that step (1) obtains, add water according to the mass volume ratio 1:10 with mixture;
(3) get the mixed liquor that step (2) obtains, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) mixture residue in step (4) is collected, then use flooding 2 times, centrifugally obtain extract;
(6) extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 2% plants vegetables extract, fully mixes, and places 1d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 38.96%, and sauce salts product vegetable food curing condition down with embodiment 1.
the organic acid that comparative example 3 is single
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverizes with pulverizer, particle diameter is 80 orders, mix according to 1:1:1 with fry starch of konjak, obtain lotus leaf konjaku capsicum mixture, the chilli of use, dried waterlily leaf and fry starch of konjak are with embodiment 1;
(2) get the mixture that step (1) obtains, add 20%(v/v according to the mass volume ratio 1:10 with mixture) malic acid;
(3) get the mixed liquor that step (2) obtains, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) mixture residue in step (4) is collected, then uses 20%(v/v) malic acid lixiviate 2 times, centrifugally obtain acid extractants liquid;
(6) the acid extractants liquid of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 2% plants vegetables extract, fully mixes, and places 1d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 45.18%, and sauce salts product vegetable food curing condition down with embodiment 1.
comparative example 4 not in scale concentration adds mixed acid
1, plant extraction liquid preparation
(1) the good dried waterlily leaf of quality and chilli is got, removing impurity, then pulverize with pulverizer, particle diameter is 80 orders, mix according to 1:1:1 with fry starch of konjak again, obtain the chilli of lotus leaf konjaku capsicum mixture use, dried waterlily leaf and fry starch of konjak with embodiment 1;
(2) get the lotus leaf konjaku capsicum mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, mixed acid is 10%(v/v) malic acid, 20%(v/v) butanedioic acid and 15%(v/v) lactic acid;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) mixture residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 2 times, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 2% plants vegetables extract, fully mixes, and places 1d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 61.09%, and sauce salts product vegetable food curing condition down with embodiment 1.
comparative example 5 adds other mixed acid
1, plant extraction liquid preparation
(1) get the good dried waterlily leaf of quality and chilli, removing impurity, then pulverize with pulverizer, then to mix according to 1:1:1 with fry starch of konjak, obtain lotus leaf konjaku capsicum mixture, the chilli of use, dried waterlily leaf and fry starch of konjak are with embodiment 1;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, mixed organic acid is 20%(v/v) citric acid, 10%(v/v) acetic acid and 5%(v/v) tartaric acid;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) mixture residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 2 times, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 2% plants vegetables extract, fully mixes, and places 1d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 48.34%, and sauce salts product vegetable food curing condition down with embodiment 1.
comparative example 6 uses single extraction of substance
1, plant extraction liquid preparation
(1) get the chilli that quality is good, removing impurity, then pulverize with pulverizer, particle diameter is 80 orders, and chilli is with embodiment 1;
(2) get the chilli powder that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with chilli powder, mixed organic acid is with embodiment 1;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) mixture residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 2 times, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, what add volumetric concentration 2% plants vegetables extract, fully mixes, and places 1d, and the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 26.21%, and sauce salts product vegetable food curing condition down with embodiment 1.
comparative example 7 does not use fry starch of konjak
1, plant extraction liquid preparation
(1) get the good new lotus leaf of quality and pimiento, removing impurity, then pulverize with pulverizer, be mixed to get lotus leaf, capsicum mixture according to 1:1;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, mixed organic acid is with embodiment 1;
(3) get step (2) and obtain mixed liquor, by ultrasonic for its water circulation 1h, its medium frequency is 400Hz, temperature 60 C;
(4) by step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000r/min, and the time is 10min;
(5) residue in step (4) is collected, then use mixed acid lixiviate described in step (2) 2 times, centrifugally obtain mixed acid extract;
(6) the mixed acid extract of step (4) gained extract and step (5) is mixed, according to volume ratio 1:20 mixing, namely obtain the finished product of extract.
2, sauce salts down the removing of vegetable food nitrite
Salt down in vegetable food to the sauce pickled, add the dry tender Lotus Leaf Extracts of volumetric concentration 2%, fully mix, place 1d, the sauce obtained salts down vegetable food, and nitrite clearance rate reaches 43.98%, and sauce salts product vegetable food curing condition down with embodiment 1.
The nitrite clearance rate of each embodiment of table 1 and comparative example gained curing food compares
。
Claims (4)
1. remove sauce and to salt down the method for vegetable food nitrite for one kind, it is characterized in that: sauce salts down and adds the plant extraction liquid of volumetric concentration 2-4% in vegetable food, abundant mixing, place 1-2d, described plant extraction liquid is to do tender lotus leaf, chilli and fry starch of konjak for raw material, extracted by mixed acid and obtain, described mixed acid is water by 18-22% malic acid, 8-12% butanedioic acid, 4-7% lactic acid, surplus.
2. a kind of sauce of removing as claimed in claim 1 salts down the method for vegetable food nitrite, it is characterized in that: salt down the curing condition of vegetable food of sauce is: temperature 4-35 DEG C, salt content≤8%, salting period >=3d.
3. a kind of sauce of removing as claimed in claim 1 salts down the method for vegetable food nitrite, it is characterized in that: the preparation method of plant extraction liquid is as follows:
(1) dry tender lotus leaf and chilli are pulverized, then mix with fry starch of konjak, mixture particle diameter >=80 order, and chilli, tender lotus leaf and fry starch of konjak mix according to the mass ratio of 1-2:1-2:1-2;
(2) get the mixture that step (1) obtains, add mixed organic acid according to the mass volume ratio 1:10 with mixture, described mixed acid is water by 18-22% malic acid, 8-12% butanedioic acid, 4-7% lactic acid, surplus;
(3) get the mixed liquor that step (2) obtains, by ultrasonic for its water cycle temperature control 1-3h, its medium frequency is 400Hz-600Hz, temperature 60-80 DEG C;
(4) with step (3) gained mixed liquor, carry out centrifugal, get supernatant, its medium speed is 4000-5000r/min, and the time is 10-15min;
(5) the mixture residue of step (4) is collected, then use the mixed acid lixiviate that uses in step (2) 2-3 time, centrifugally obtain mixed acid extract;
(6) by the mixed acid extract of step (3) gained extract and step (5), according to volume ratio≤1:20 mixing, namely extract is obtained.
4. a kind of sauce of removing according to claim 3 salts down the method for vegetable food nitrite, it is characterized in that: moisture≤12% of the chilli in step (1), dry tender lotus leaf, fry starch of konjak.
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