CN108634242A - Green pepper fiber crops jujube pantry pickles and production method - Google Patents

Green pepper fiber crops jujube pantry pickles and production method Download PDF

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Publication number
CN108634242A
CN108634242A CN201810453999.3A CN201810453999A CN108634242A CN 108634242 A CN108634242 A CN 108634242A CN 201810453999 A CN201810453999 A CN 201810453999A CN 108634242 A CN108634242 A CN 108634242A
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parts
jujube
water
particle
added
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Inventor
李喜宏
高轶楠
杨维巧
张宇峥
朱刚
徐梦君
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Zhong Xi (tianjin) Jujube Industry Technical Engineering Center
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Zhong Xi (tianjin) Jujube Industry Technical Engineering Center
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Priority to CN201810453999.3A priority Critical patent/CN108634242A/en
Publication of CN108634242A publication Critical patent/CN108634242A/en
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    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biophysics (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of green pepper fiber crops jujube pantry pickles, and constituent and parts by weight are：70 80 parts of jujube after seasoning, 35 parts of zanthoxylum powder, 46 parts of black pepper, 12 parts of white pepper powder, 5 10 parts of sesame oil compound nutritional particle, 24 parts of composition metal nutrition particle, 10 15 parts of anticorrosive essential oil particle, 15 20 parts of honey.The raw material of this pickles is jujube, zanthoxylum powder, black pepper, white pepper powder, sesame oil compound nutritional particle, composition metal nutrition particle, anticorrosive essential oil particle, honey, the pickles are full of nutrition, bright, special taste, the type for enriching food, greatly meets consumer demand.

Description

Green pepper fiber crops jujube pantry pickles and production method
Technical field
The invention belongs to food processing technology field, especially a kind of green pepper fiber crops jujube pantry pickles and production method.
Background technology
Currently, with the increasingly raising of people's living standard, requirement of the people for food be also it is higher and higher, increasingly Diversification, existing food variety cannot meet consumer demand.
By retrieval, following several and the relevant patent publication us of present patent application are found：
1, pickle process technique (CN106174266A) using sectional temperature-controlled fermentation, while utilizing natural tea in tealeaves Polyphenol carries out anti-corrosion, and using rice wine raw material as leavening, this catsup and pickled vegetables production method is simple for process, natural health, but simultaneously It cannot sterilize thoroughly, in later stage storage process, a large amount of harmful bacterias can be grown, influence the delicate flavour of later stage catsup and pickled vegetables.
2, a kind of method (CN103393025B) of pressure-difference and puffing technique productions apple crisp slices, present invention pressure-difference and puffing work Skill makes apple crisp slices, and using pressure difference 0.3MPa-0.4MPa, pressure difference is relatively high, and it is broken to easily cause product.
3, a kind of vegetables thick chilli sauce and preparation method thereof (CN107319493A), the present invention use various vegetables fourth for original Material provides fragrance with fried chopped spring onion and fried capsicum, in later stage storage process, Oxidation of Fat and Oils easily occurs, and with microwave disinfection side Formula sterilizes, and easily loses the nutriment in vegetables.
By comparison, there is the difference of essence with above-mentioned patent publication us in present patent application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of green pepper fiber crops jujube pantry pickles and making Method, the pickles are full of nutrition, bright, special taste, enrich the type of food, greatly meet the need of consumer It asks.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of green pepper fiber crops jujube pantry pickles, constituent and parts by weight are：
Jujube 70-80 parts after seasoning, 3-5 parts of zanthoxylum powder, 4-6 parts of black pepper, 1-2 parts of white pepper powder, the compound battalion of sesame oil Support 5-10 parts of particle, 2-4 parts of composition metal nutrition particle, 10-15 parts of anticorrosive essential oil particle, 15-20 parts of honey.
Moreover, the preparation process of jujube is as follows after the seasoning：
The preparation of puffing jujube piece：By cleaning up red dates, stoning is then cut into the thin slice of 5-6mm, then carry out it is puffing, Solenoid valve is first turned on when puffing, connects steam generator and Bulking tank, the superheated steam heating while puffing of steam generator transmission Tank makes temperature in tank be slowly increased to 95 DEG C of swelling temperature, closes solenoid valve；Open intake valve, connection air compressor with it is puffing Tank, while it being passed through noncondensable gas nitrogen, so that pressure inside the tank is increased to setting pressure 0.15MPa, closes intake valve；Open vacuum Pump, vacuumizes vacuum tank, vacuum degree in tank is made to reach -0.098MPa；Relief valve is opened, Bulking tank and vacuum are connected Tank, raw material instantaneous expansion, and take away large quantity of moisture in Bulking tank；Cooling water is passed through into cooling pipe rapidly, it will be in Bulking tank Temperature is down to 75 DEG C of the temperature required when vacuum drying；Vacuum drying 120min, when material moisture reaches dry terminal When 10% or less, gas bleeder valve is closed, stops vacuumizing, be passed through cooling water and cool the temperature to 20-25 DEG C, opens gas valve, it is extensive Can opening takes out jujube piece to get puffing jujube piece after multiple normal pressure；
It is prepared by complex flavor liquid：8 parts of pericarpium zanthoxyli bungeani water, 2 parts of octagonal water, 2 parts of ginger, 5 parts of salt, green onion 5 are taken in parts by weight Part, 5 parts of green bunge pricklyash leaf, 70-80 DEG C of water temperature mixes and impregnates 40-50min, then filters, and baste is made；
Complex flavor liquid is filled：By puffing jujube piece：The mass ratio of baste is 1:Puffing jujube piece is soaked in tune by 5 ratio In taste liquid, 20-30min is pulled out, heated-air drying to moisture jujube after 30-35% is to get seasoning.
Moreover, the preparation process of the sesame oil compound nutritional particle is as follows：
1. taking 5-8 parts of sesame oil in parts by weight, 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin will own Ingredient is mixed in 20-50 parts of water, forms uniform complex；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to Mass concentration is the soy bean proteinous soln of 3-4%, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein Change；Then, which is placed in 60-80 DEG C of water-bath and heats 10-30min, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared using step is core material, sodium alginate is that wall material prepares microcapsules：By alginic acid Sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, and complex hydrogel, sodium alginate soln are put together Enter in reactor, stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, waits being added dropwise After the completion, continue to stir 30-50min, stand overnight, it is multiple to get the sesame oil that grain size is 1-2mm to collect the mixture in reactor Particle is supported in joint venture.
Moreover, the multi-vitamins are the mixture of vitamin D, E, K；The amino acid is threonine, lysine Mixture.
Moreover, the preparation process of the composition metal nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial starch gel is sent into puffing can container, air is compressed Machine pressurization reaches 0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Take out swelling granular, if there is larger particles need broken, form the particle of 0.4-1.0mm, inside particle full of hole to get Swelling granular；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 35 minutes, takes out drying；Particle after drying is immersed in starch gel, dry after stirring, Irregular enwrapped granule is formed, diameter grain is in 0.7-1mm to get composition metal nutrition particle.
Moreover, the step 2. in 10 parts of calcium citrate malate, 8 parts of ferrous succinate, 5 parts of zinc lactate, 60 parts of water, on It is parts by weight to state number.
Moreover, the preparation process of the anticorrosive essential oil particle is as follows：
Using gelatin, pectin, calcium oxide composite as wall material when preparation, plants essential oil is core material, and olive oil is emulsifier, Portugal Grape saccharic acid-delta-lactone is curing agent, wherein is counted in parts by weight, 2 parts of gelatin, 2.5 parts of pectin, 5 parts of calcium oxide, plants essential oil 10-20 parts, 0.8 part of olive oil.0.05-0.1 parts of glucono-δ-lactone, specific preparation process is as follows：
It weighs gelatin to be dissolved in distilled water, is made into the gelatin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 55 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
It weighs pectin to be dissolved in distilled water, prepares the pectin solution that mass concentration is 1.5%, be added dropwise to above-mentioned emulsus In liquid, calcium oxide is then added, under the conditions of 50 DEG C, constant temperature stirs 5min, and the vinegar that mass concentration is 1% is then added dropwise Acid solution, it is 4.0-4.9 so that system is reached pH value, promotes gelatin, pectin, calcium oxide cohesion；It is 10%NaOH with mass concentration Solution regulation system pH to 9.0, is added while stirring, and after 5min, plants essential oil is added, wherein the plants essential oil is quality Than being 1：1 clove oil, the mixture of jujube essential oil make system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling 20min adds the glucono-δ-lactone aqueous solution that mass concentration is 0.05-0.1% and is cured, and hardening time is 30min after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer is washed for several times with clear water, carried out Filtering, it is dry, the pressure-sensitive microcapsules of 60-80um sizes are obtained to get anticorrosive essential oil particle.
A kind of production method of green pepper fiber crops jujube pantry pickles as described above, steps are as follows：
Jujube, zanthoxylum powder, black pepper, white pepper powder, sesame oil compound nutritional particle, composition metal nutrition are micro- after seasoning Grain, anticorrosive essential oil particle, honey are uniformly mixed to get green pepper fiber crops jujube pantry pickles.
Moreover, the green pepper fiber crops jujube pantry pickles also pass through packing processes, the packing processes are carried out using Packaging Bottle Packaging；
Wherein, the material of the Packaging Bottle is makrolon, which includes bottle cap and body, and the bottle cap is detachable It is set to the top of body, the lower part of the body is set as sandwich, water and multiple pressure-sensitive capsules is provided in interlayer, Water：The mass ratio of pressure-sensitive capsule is 5：1；
The preparation process of the pressure-sensitive capsule is as follows：
Calcium oxide is added in solvent naphtha, heating stirring is as core material oil phase；To take pH value be 6.5, mass fraction 5% Styrene maleic acid match aqueous solution, be added deionized water thereto, styrene maleic acid matches aqueous solution：The quality of deionized water Than being 50：1, it is uniformly mixed, with 1000rpm high-speed stirreds on homogeneous blender, obtains water phase；Core material oil phase is slowly added into In water phase, it is adjusted to 2000rpm, emulsion dispersion is carried out, makes 3 ± 0.5 microns of the average grain diameter of dispersant liquid drop, obtain mixed liquor；Stirring Speed is reduced to 1000rpm, takes the melamine resin performed polymer of mass fraction 72%, and deionized water dilution is added, and melamine resin is pre- Aggressiveness：The mass ratio of deionized water is 28：1, melamine resin prepolymer solution is added drop-wise in mixed liquor at ambient temperature, is filled After dividing stirring, acid value is adjusted with the acrylic acid solution of 4wt%, the pH value of solution is adjusted to 6.0 ± 0.5 by acidificatoin time 1h.It is slow Slowly 60 DEG C are heated to, the pH value for slowly adjusting lotion is 5.0, is slowly warming up to 65 DEG C, keeps the temperature 2.0h, then the pH value of regulation system It is 4.0, continues to keep the temperature 2h, stops heating stirring, be aged overnight, with the NaOH solution adjusting pH value of 4moL/L for 8.0 ± 0.5, By microcapsules suspension stratification, subnatant is removed, upper layer is washed for several times with clear water, is filtered, and pressure-sensitive micro- glue is obtained Capsule；
Wherein, the calcium oxide：Oil：Styrene maleic acid matches aqueous solution：The mass ratio of melamine resin performed polymer is 0.25： 15：50：14.
The advantages of present invention obtains and good effect are：
1, the raw material of this pickles is jujube, zanthoxylum powder, black pepper, white pepper powder, sesame oil compound nutritional particle, compound gold Belong to nutrition particle, anticorrosive essential oil particle, honey, the pickles are full of nutrition, bright, special taste, enrich the kind of food Class greatly meets consumer demand.
2, the composition metal nutrition particle of pickles of the present invention can ion seal up for safekeeping in the gap of carrier, ensure nutriment It will not influence to be fallen off and be lost in because of environment such as temperature, and after manufactured product after filling other ingredients, Combination is good, Nutriment is uniformly dispersed, and improves edible mouthfeel and subsequent absorption；In addition, manufactured product can be realized to nutrients Quality is fully wrapped up, and the whole embedding rate of nutriment is also improved.
3, the sesame oil compound nutritional particle of pickles of the present invention embeds sesame oil, multi-vitamins, amino acid, ensures battalion Foster substance will not influence to be fallen off and be lost in because of environment such as temperature, and enriched nutritive plays health-care efficacy.
4, the calcium oxide in the anticorrosive essential oil particle of pickles of the present invention and water and carbon dioxide reaction generate calcium carbonate solid Particle cracks and empty, essential oil is discharged, to play preservation, Shelf-life.
5, jujube bulking process, expandable pores and adsorption surface area are used when the making of pickles of the present invention, are then answered The pretreatment mode that baste impregnates is closed, makes jujube rich in green pepper fiber crops, fragrant and sweet unique oral sensations, while nonmetallic nutrients is added Matter, composite seasoning powder particle, enhance its health-care efficacy and nutritive value.
6, pressure-sensitive microcapsules are provided in the Packaging Bottle in the method for the present invention, pressure-sensitive microcapsules are by certain pressure Afterwards, cyst wall ruptures, and internal substance release is out chemically reacted with environment, to show certain color or Other phenomenon；The pickles before consumption, fully rock, and concussion squeezes body and bottom of bottle so that and the wall material of pressure-sensitive capsule ruptures, Calcium oxide is dissolved in water, absorbs heat, reduces pickles temperature in bottle, to effectively reduce the green pepper picotement of tongue fur, can be liked according to individual It chooses whether to vibrate well.
In addition, the cyst wall of pressure-sensitive microcapsules generally has the following the reason of rupturing：
1) pressure, solution acidity, gas content, moisture：
Moisture, acid can become switch, for example calculate, after acid reaches to a certain degree, and wall material is corroded thinning, wall material damage Bad, core material is exposed, improves the utilization ratio to core material；
2) saccharomyces acidifaciens, aerogenesis system have yeast can aerogenesis body, yeast viability improves, and dry ferment, pressure-sensitive capsule releases Generation alcohol is put, the survival rate of yeast can be improved, improves fermenting speed；
3) there are pressure, outside to have pressure inside wall material, make moist under temperature, pressure, change internal pressure and external pressure is poor, Wall material broken wall discharges internal substance；
4) temperature and gas have coupling, temperature to increase, and pressure improves, and rises brokenly.
Description of the drawings
Fig. 1 is that the structure of Packaging Bottle in the present invention connects schematic cross-sectional view.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited , protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention Method is unless otherwise specified the conventional method of this field.
Embodiment 1：
A kind of green pepper fiber crops jujube pantry pickles, constituent and parts by weight are：
70 parts of jujube after seasoning, 3 parts of zanthoxylum powder, 4 parts of black pepper, 1 part of white pepper powder, 5 parts of sesame oil compound nutritional particle, 2 parts of composition metal nutrition particle, 10 parts of anticorrosive essential oil particle, 15 parts of honey.
The preparation process of jujube is as follows after the seasoning：
The preparation of puffing jujube piece：By cleaning up red dates, stoning is then cut into the thin slice of 5-6mm, then carry out it is puffing, Solenoid valve is first turned on when puffing, connects steam generator and Bulking tank, the superheated steam heating while puffing of steam generator transmission Tank makes temperature in tank be slowly increased to 95 DEG C of swelling temperature, closes solenoid valve；Open intake valve, connection air compressor with it is puffing Tank, while it being passed through noncondensable gas nitrogen, so that pressure inside the tank is increased to setting pressure 0.15MPa, closes intake valve；Open vacuum Pump, vacuumizes vacuum tank, vacuum degree in tank is made to reach -0.098MPa；Relief valve is opened, Bulking tank and vacuum are connected Tank, raw material instantaneous expansion, and take away large quantity of moisture in Bulking tank；Cooling water is passed through into cooling pipe rapidly, it will be in Bulking tank Temperature is down to 75 DEG C of the temperature required when vacuum drying；Vacuum drying 120min, when material moisture reaches dry terminal When 10% or less, gas bleeder valve is closed, stops vacuumizing, be passed through cooling water and cool the temperature to 20-25 DEG C, opens gas valve, it is extensive Can opening takes out jujube piece to get puffing jujube piece after multiple normal pressure；
It is prepared by complex flavor liquid：8 parts of pericarpium zanthoxyli bungeani water, 2 parts of octagonal water, 2 parts of ginger, 5 parts of salt, green onion 5 are taken in parts by weight Part, 5 parts of green bunge pricklyash leaf, 70-80 DEG C of water temperature mixes and impregnates 40-50min, then filters, and baste is made；
Complex flavor liquid is filled：By puffing jujube piece：The mass ratio of baste is 1:Puffing jujube piece is soaked in tune by 5 ratio In taste liquid, 20-30min is pulled out, heated-air drying to moisture jujube after 30-35% is to get seasoning.
The preparation process of the sesame oil compound nutritional particle is as follows：
1. taking 5-8 parts of sesame oil in parts by weight, 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin will own Ingredient is mixed in 20-50 parts of water, forms uniform complex；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to Mass concentration is the soy bean proteinous soln of 3-4%, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein Change；Then, which is placed in 60-80 DEG C of water-bath and heats 10-30min, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared using step is core material, sodium alginate is that wall material prepares microcapsules：By alginic acid Sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, and complex hydrogel, sodium alginate soln are put together Enter in reactor, stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, waits being added dropwise After the completion, continue to stir 30-50min, stand overnight, it is multiple to get the sesame oil that grain size is 1-2mm to collect the mixture in reactor Particle is supported in joint venture.
The preparation process of the composition metal nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial starch gel is sent into puffing can container, air is compressed Machine pressurization reaches 0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Take out swelling granular, if there is larger particles need broken, form the particle of 0.4-1.0mm, inside particle full of hole to get Swelling granular；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 35 minutes, takes out drying；Particle after drying is immersed in starch gel, dry after stirring, Irregular enwrapped granule is formed, diameter grain is in 0.7-1mm to get composition metal nutrition particle.
The preparation process of the anticorrosive essential oil particle is as follows：
Using gelatin, pectin, calcium oxide composite as wall material when preparation, plants essential oil is core material, and olive oil is emulsifier, Portugal Grape saccharic acid-delta-lactone is curing agent, wherein is counted in parts by weight, 2 parts of gelatin, 2.5 parts of pectin, 5 parts of calcium oxide, plants essential oil 10-20 parts, 0.8 part of olive oil.0.05-0.1 parts of glucono-δ-lactone, specific preparation process is as follows：
It weighs gelatin to be dissolved in distilled water, is made into the gelatin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 55 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
It weighs pectin to be dissolved in distilled water, prepares the pectin solution that mass concentration is 1.5%, be added dropwise to above-mentioned emulsus In liquid, calcium oxide is then added, under the conditions of 50 DEG C, constant temperature stirs 5min, and the vinegar that mass concentration is 1% is then added dropwise Acid solution, it is 4.0-4.9 so that system is reached pH value, promotes gelatin, pectin, calcium oxide cohesion；It is 10%NaOH with mass concentration Solution regulation system pH to 9.0, is added while stirring, and after 5min, plants essential oil is added, wherein the plants essential oil is quality Than being 1：1 clove oil, the mixture of jujube essential oil make system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling 20min adds the glucono-δ-lactone aqueous solution that mass concentration is 0.05-0.1% and is cured, and hardening time is 30min after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer is washed for several times with clear water, carried out Filtering, it is dry, the pressure-sensitive microcapsules of 60-80um sizes are obtained to get anticorrosive essential oil particle.
A kind of production method of green pepper fiber crops jujube pantry pickles as described above, steps are as follows：
Jujube, zanthoxylum powder, black pepper, white pepper powder, sesame oil compound nutritional particle, composition metal nutrition are micro- after seasoning Grain, anticorrosive essential oil particle, honey are uniformly mixed to get green pepper fiber crops jujube pantry pickles.
Embodiment 2：
A kind of green pepper fiber crops jujube pantry pickles, constituent and parts by weight are：
80 parts of jujube after seasoning, 5 parts of zanthoxylum powder, 6 parts of black pepper, 2 parts of white pepper powder, sesame oil compound nutritional particle 10 Part, 4 parts of composition metal nutrition particle, 15 parts of anticorrosive essential oil particle, 20 parts of honey.
The preparation process of jujube is as follows after the seasoning：
The preparation of puffing jujube piece：By cleaning up red dates, stoning is then cut into the thin slice of 5-6mm, then carry out it is puffing, Solenoid valve is first turned on when puffing, connects steam generator and Bulking tank, the superheated steam heating while puffing of steam generator transmission Tank makes temperature in tank be slowly increased to 95 DEG C of swelling temperature, closes solenoid valve；Open intake valve, connection air compressor with it is puffing Tank, while it being passed through noncondensable gas nitrogen, so that pressure inside the tank is increased to setting pressure 0.15MPa, closes intake valve；Open vacuum Pump, vacuumizes vacuum tank, vacuum degree in tank is made to reach -0.098MPa；Relief valve is opened, Bulking tank and vacuum are connected Tank, raw material instantaneous expansion, and take away large quantity of moisture in Bulking tank；Cooling water is passed through into cooling pipe rapidly, it will be in Bulking tank Temperature is down to 75 DEG C of the temperature required when vacuum drying；Vacuum drying 120min, when material moisture reaches dry terminal When 10% or less, gas bleeder valve is closed, stops vacuumizing, be passed through cooling water and cool the temperature to 20-25 DEG C, opens gas valve, it is extensive Can opening takes out jujube piece to get puffing jujube piece after multiple normal pressure；
It is prepared by complex flavor liquid：8 parts of pericarpium zanthoxyli bungeani water, 2 parts of octagonal water, 2 parts of ginger, 5 parts of salt, green onion 5 are taken in parts by weight Part, 5 parts of green bunge pricklyash leaf, 70-80 DEG C of water temperature mixes and impregnates 40-50min, then filters, and baste is made；
Complex flavor liquid is filled：By puffing jujube piece：The mass ratio of baste is 1:Puffing jujube piece is soaked in tune by 5 ratio In taste liquid, 20-30min is pulled out, heated-air drying to moisture jujube after 30-35% is to get seasoning.
The preparation process of the sesame oil compound nutritional particle is as follows：
1. taking 5-8 parts of sesame oil in parts by weight, 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin will own Ingredient is mixed in 20-50 parts of water, forms uniform complex；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to Mass concentration is the soy bean proteinous soln of 3-4%, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein Change；Then, which is placed in 60-80 DEG C of water-bath and heats 10-30min, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared using step is core material, sodium alginate is that wall material prepares microcapsules：By alginic acid Sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, and complex hydrogel, sodium alginate soln are put together Enter in reactor, stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, waits being added dropwise After the completion, continue to stir 30-50min, stand overnight, it is multiple to get the sesame oil that grain size is 1-2mm to collect the mixture in reactor Particle is supported in joint venture.
The multi-vitamins are the mixture of vitamin D, E, K；The amino acid is the mixing of threonine, lysine Object.
The preparation process of the composition metal nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial starch gel is sent into puffing can container, air is compressed Machine pressurization reaches 0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Take out swelling granular, if there is larger particles need broken, form the particle of 0.4-1.0mm, inside particle full of hole to get Swelling granular；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 35 minutes, takes out drying；Particle after drying is immersed in starch gel, dry after stirring, Irregular enwrapped granule is formed, diameter grain is in 0.7-1mm to get composition metal nutrition particle.
The step 2. in 10 parts of calcium citrate malate, 8 parts of ferrous succinate, 5 parts of zinc lactate, 60 parts of water, above-mentioned part Number is parts by weight.
The preparation process of the anticorrosive essential oil particle is as follows：
Using gelatin, pectin, calcium oxide composite as wall material when preparation, plants essential oil is core material, and olive oil is emulsifier, Portugal Grape saccharic acid-delta-lactone is curing agent, wherein is counted in parts by weight, 2 parts of gelatin, 2.5 parts of pectin, 5 parts of calcium oxide, plants essential oil 10-20 parts, 0.8 part of olive oil.0.05-0.1 parts of glucono-δ-lactone, specific preparation process is as follows：
It weighs gelatin to be dissolved in distilled water, is made into the gelatin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 55 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
It weighs pectin to be dissolved in distilled water, prepares the pectin solution that mass concentration is 1.5%, be added dropwise to above-mentioned emulsus In liquid, calcium oxide is then added, under the conditions of 50 DEG C, constant temperature stirs 5min, and the vinegar that mass concentration is 1% is then added dropwise Acid solution, it is 4.0-4.9 so that system is reached pH value, promotes gelatin, pectin, calcium oxide cohesion；It is 10%NaOH with mass concentration Solution regulation system pH to 9.0, is added while stirring, and after 5min, plants essential oil is added, wherein the plants essential oil is quality Than being 1：1 clove oil, the mixture of jujube essential oil make system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling 20min adds the glucono-δ-lactone aqueous solution that mass concentration is 0.05-0.1% and is cured, and hardening time is 30min after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer is washed for several times with clear water, carried out Filtering, it is dry, the pressure-sensitive microcapsules of 60-80um sizes are obtained to get anticorrosive essential oil particle.
A kind of production method of green pepper fiber crops jujube pantry pickles as described above, step is the same as embodiment 1.
Embodiment 3：
A kind of green pepper fiber crops jujube pantry pickles, constituent and parts by weight are：
Jujube 70-80 parts after seasoning, 3-5 parts of zanthoxylum powder, 4-6 parts of black pepper, 1-2 parts of white pepper powder, the compound battalion of sesame oil Support 5-10 parts of particle, 2-4 parts of composition metal nutrition particle, 10-15 parts of anticorrosive essential oil particle, 15-20 parts of honey.
More preferably, the preparation process of jujube is as follows after the seasoning：
The preparation of puffing jujube piece：By cleaning up red dates, stoning is then cut into the thin slice of 5-6mm, then carry out it is puffing, Solenoid valve is first turned on when puffing, connects steam generator and Bulking tank, the superheated steam heating while puffing of steam generator transmission Tank makes temperature in tank be slowly increased to 95 DEG C of swelling temperature, closes solenoid valve；Open intake valve, connection air compressor with it is puffing Tank, while it being passed through noncondensable gas nitrogen, so that pressure inside the tank is increased to setting pressure 0.15MPa, closes intake valve；Open vacuum Pump, vacuumizes vacuum tank, vacuum degree in tank is made to reach -0.098MPa；Relief valve is opened, Bulking tank and vacuum are connected Tank, raw material instantaneous expansion, and take away large quantity of moisture in Bulking tank；Cooling water is passed through into cooling pipe rapidly, it will be in Bulking tank Temperature is down to 75 DEG C of the temperature required when vacuum drying；Vacuum drying 120min, when material moisture reaches dry terminal When 10% or less, gas bleeder valve is closed, stops vacuumizing, be passed through cooling water and cool the temperature to 20-25 DEG C, opens gas valve, it is extensive Can opening takes out jujube piece to get puffing jujube piece after multiple normal pressure；
It is prepared by complex flavor liquid：8 parts of pericarpium zanthoxyli bungeani water, 2 parts of octagonal water, 2 parts of ginger, 5 parts of salt, green onion 5 are taken in parts by weight Part, 5 parts of green bunge pricklyash leaf, 70-80 DEG C of water temperature mixes and impregnates 40-50min, then filters, and baste is made；
Complex flavor liquid is filled：By puffing jujube piece：The mass ratio of baste is 1:Puffing jujube piece is soaked in tune by 5 ratio In taste liquid, 20-30min is pulled out, heated-air drying to moisture jujube after 30-35% is to get seasoning.
More preferably, the preparation process of the sesame oil compound nutritional particle is as follows：
1. taking 5-8 parts of sesame oil in parts by weight, 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin will own Ingredient is mixed in 20-50 parts of water, forms uniform complex；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to Mass concentration is the soy bean proteinous soln of 3-4%, is then placed in 4 DEG C of refrigerator and stands overnight, makes the abundant liquid of soybean protein Change；Then, which is placed in 60-80 DEG C of water-bath and heats 10-30min, soybean protein is made fully to be denaturalized；It is cooled to room temperature Afterwards, the MTGase enzymes of 4-5U/g are added in the pH to 6.0-6.5 for adjusting solution, use homogenizer right at 4500r/min immediately after It carries out homogeneous 0.5-1.5min, rear to place plastic at room temperature, obtains soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package lotus to it It carries, forms complex hydrogel；
4. the complex hydrogel 3. prepared using step is core material, sodium alginate is that wall material prepares microcapsules：By alginic acid Sodium is configured to the sodium alginate soln that mass concentration is 1-2% using water, and complex hydrogel, sodium alginate soln are put together Enter in reactor, stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, waits being added dropwise After the completion, continue to stir 30-50min, stand overnight, it is multiple to get the sesame oil that grain size is 1-2mm to collect the mixture in reactor Particle is supported in joint venture.
More preferably, the complex hydrogel：Sodium alginate：The mass ratio of calcium chloride is 8-15：2-5：0.3-0.8.
More preferably, the multi-vitamins are the mixture of vitamin D, E, K；The amino acid is threonine, lysine Mixture.
More preferably, the preparation process of the composition metal nutrition particle is as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, it is added the soybean protein enzyme of 8.5U/g, under stirring condition Starch gel is made in 80 DEG C of pre-heating temperatures after 25 minutes；Partial starch gel is sent into puffing can container, air is compressed Machine pressurization reaches 0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, Take out swelling granular, if there is larger particles need broken, form the particle of 0.4-1.0mm, inside particle full of hole to get Swelling granular；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., nutritional ingredient is loaded into swelling granular surface and interior It in the reticular structure in portion, impregnates 35 minutes, takes out drying；Particle after drying is immersed in starch gel, dry after stirring, Irregular enwrapped granule is formed, diameter grain is in 0.7-1mm to get composition metal nutrition particle.
More preferably, the step 2. in 10 parts of calcium citrate malate, 8 parts of ferrous succinate, 5 parts of zinc lactate, 60 parts of water, Above-mentioned number is parts by weight.
More preferably, the preparation process of the anticorrosive essential oil particle is as follows：
Using gelatin, pectin, calcium oxide composite as wall material when preparation, plants essential oil is core material, and olive oil is emulsifier, Portugal Grape saccharic acid-delta-lactone is curing agent, wherein is counted in parts by weight, 2 parts of gelatin, 2.5 parts of pectin, 5 parts of calcium oxide, plants essential oil 10-20 parts, 0.8 part of olive oil.0.05-0.1 parts of glucono-δ-lactone, specific preparation process is as follows：
It weighs gelatin to be dissolved in distilled water, is made into the gelatin solution that mass concentration is 1%, is put into clean beaker, adjust PH to 6.5 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 55 DEG C of water bath conditions, the time is 3min forms uniform emulsion；
It weighs pectin to be dissolved in distilled water, prepares the pectin solution that mass concentration is 1.5%, be added dropwise to above-mentioned emulsus In liquid, calcium oxide is then added, under the conditions of 50 DEG C, constant temperature stirs 5min, and the vinegar that mass concentration is 1% is then added dropwise Acid solution, it is 4.0-4.9 so that system is reached pH value, promotes gelatin, pectin, calcium oxide cohesion；It is 10%NaOH with mass concentration Solution regulation system pH to 9.0, is added while stirring, and after 5min, plants essential oil is added, wherein the plants essential oil is quality Than being 1：1 clove oil, the mixture of jujube essential oil make system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling 20min adds the glucono-δ-lactone aqueous solution that mass concentration is 0.05-0.1% and is cured, and hardening time is 30min after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer is washed for several times with clear water, carried out Filtering, it is dry, the pressure-sensitive microcapsules of 60-80um sizes are obtained to get anticorrosive essential oil particle.
A kind of production method of green pepper fiber crops jujube pantry pickles as described above, steps are as follows：
Jujube, zanthoxylum powder, black pepper, white pepper powder, sesame oil compound nutritional particle, composition metal nutrition are micro- after seasoning Grain, anticorrosive essential oil particle, honey are uniformly mixed to get green pepper fiber crops jujube pantry pickles.
More preferably, green pepper fiber crops jujube pantry pickles of the present invention also pass through packing processes, and the packing processes are to use Packaging Bottle It is packed；
Wherein, the material of the Packaging Bottle is makrolon (PC), as shown in Figure 1, the Packaging Bottle includes bottle cap 1 and body 2, the bottle cap is detachably set to the top of body, the 6 sandwich establishment structure 3 of lower part of the body, and water 5 is provided in interlayer With multiple pressure-sensitive capsules 4, water：The mass ratio of pressure-sensitive capsule is 5：1；
The preparation process of the pressure-sensitive capsule is as follows：
Calcium oxide is added in solvent naphtha, heating stirring is as core material oil phase；To take pH value be 6.5, mass fraction 5% Styrene maleic acid match aqueous solution, be added deionized water thereto, styrene maleic acid matches aqueous solution：The quality of deionized water Than being 50：1, it is uniformly mixed, with 1000rpm high-speed stirreds on homogeneous blender, obtains water phase；Core material oil phase is slowly added into In water phase, it is adjusted to 2000rpm, emulsion dispersion is carried out, makes 3 ± 0.5 microns of the average grain diameter of dispersant liquid drop, obtain mixed liquor；Stirring Speed is reduced to 1000rpm, takes the melamine resin performed polymer of mass fraction 72%, and deionized water dilution is added, and melamine resin is pre- Aggressiveness：The mass ratio of deionized water is 28：1, melamine resin prepolymer solution is added drop-wise in mixed liquor at ambient temperature, is filled After dividing stirring, acid value is adjusted with the acrylic acid solution of 4wt%, the pH value of solution is adjusted to 6.0 ± 0.5 by acidificatoin time 1h.It is slow Slowly 60 DEG C are heated to, the pH value for slowly adjusting lotion is 5.0, is slowly warming up to 65 DEG C, keeps the temperature 2.0h, then the pH value of regulation system It is 4.0, continues to keep the temperature 2h, stops heating stirring, be aged overnight, with the NaOH solution adjusting pH value of 4moL/L for 8.0 ± 0.5, By microcapsules suspension stratification, subnatant is removed, upper layer is washed for several times with clear water, is filtered, and pressure-sensitive micro- glue is obtained Capsule；
Wherein, the calcium oxide：Oil：Styrene maleic acid matches aqueous solution：The mass ratio of melamine resin performed polymer is 0.25： 15：50：14.
2. principle
Before consumption, it fully rocks, shakes, squeeze body and bottom of bottle so that the wall material of pressure-sensitive capsule ruptures, and calcium oxide is molten Yu Shui absorbs heat, reduces pickles temperature in bottle, to effectively reduce the green pepper picotement of tongue fur, can be according to personal like's selection No oscillation.
The related test results of green pepper fiber crops jujube pantry pickles of the present invention：
(1) in terms of nutrition：Composition metal nutrition particle and sesame oil compound nutritional particle, nutritional ingredient such as following table institute is added Show：
Ingredient Calcium Iron Zinc Multi-vitamins Amino acid
Content 0.12mg/g 0.07mg/g 0.0039mg/g 0.15mg/g 7.1mg/g
, related nutritional ingredient is not detected in the products such as conventional pickles garnishes；
(2) anticorrosive essential oil particle is added, the shelf-life can extend 2-3 months.

Claims (9)

1. a kind of green pepper fiber crops jujube pantry pickles, it is characterised in that：Its constituent and parts by weight are：
Jujube 70-80 parts after seasoning, 3-5 parts of zanthoxylum powder, 4-6 parts of black pepper, 1-2 parts of white pepper powder, sesame oil compound nutritional is micro- 5-10 parts of grain, 2-4 parts of composition metal nutrition particle, 10-15 parts of anticorrosive essential oil particle, 15-20 parts of honey.
2. green pepper fiber crops jujube pantry pickles according to claim 1, it is characterised in that：The preparation process of jujube after the seasoning It is as follows：
The preparation of puffing jujube piece：By cleaning up red dates, stoning is then cut into the thin slice of 5-6mm, then carry out it is puffing, it is puffing When first turn on solenoid valve, connect steam generator and Bulking tank, the superheated steam heating while puffing tank of steam generator transmission makes Temperature is slowly increased to 95 DEG C of swelling temperature in tank, closes solenoid valve；Intake valve is opened, connects air compressor and Bulking tank, together When be passed through noncondensable gas nitrogen, make pressure inside the tank increase to setting pressure 0.15MPa, close intake valve；Vacuum pump is opened, it is right Vacuum tank is vacuumized, and vacuum degree in tank is made to reach -0.098MPa；Relief valve is opened, Bulking tank and vacuum tank, raw material are connected Instantaneous expansion, and take away large quantity of moisture in Bulking tank；Cooling water is passed through into cooling pipe rapidly, temperature in Bulking tank is down to 75 DEG C of the temperature required when vacuum drying；Vacuum drying 120min, when material moisture reaches 10% or less dry terminal When, gas bleeder valve is closed, stops vacuumizing, cooling water is passed through and cools the temperature to 20-25 DEG C, open gas valve, after restoring normal pressure Can opening takes out jujube piece to get puffing jujube piece；
It is prepared by complex flavor liquid：Take 8 parts of pericarpium zanthoxyli bungeani water in parts by weight, 2 parts of octagonal water, 2 parts of ginger, 5 parts of salt, 5 parts of green onion is green 5 parts of bunge pricklyash leaf, 70-80 DEG C of water temperature, mixing are impregnated 40-50min, are then filtered, and baste is made；
Complex flavor liquid is filled：By puffing jujube piece：The mass ratio of baste is 1:Puffing jujube piece is soaked in baste by 5 ratio In, 20-30min is pulled out, heated-air drying to moisture jujube after 30-35% is to get seasoning.
3. green pepper fiber crops jujube pantry pickles according to claim 1, it is characterised in that：The system of the sesame oil compound nutritional particle It is standby that steps are as follows：
1. taking 5-8 parts of sesame oil in parts by weight, 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-2 parts of pectin, by all the components It is mixed in 20-50 parts of water, forms uniform complex；
2. the preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 2-4h is stirred, is configured to quality The soy bean proteinous soln of a concentration of 3-4% is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；With Afterwards, which is placed in 60-80 DEG C of water-bath and heats 10-30min, soybean protein is made fully to be denaturalized；After being cooled to room temperature, adjust Save solution pH to 6.0-6.5, the MTGase enzymes of 4-5U/g are added, immediately after use homogenizer at 4500r/min to its into Row homogeneous 0.5-1.5min, it is rear to place plastic at room temperature, obtain soy protein gel；
3. the complex of step 1. is added in the soy protein gel of step 2., gel is made to carry out package load, shape to it At complex hydrogel；
4. the complex hydrogel 3. prepared using step is core material, sodium alginate is that wall material prepares microcapsules：Sodium alginate is made It is configured to the sodium alginate soln that mass concentration is 1-2% with water, complex hydrogel, sodium alginate soln are put into instead together It answers in device, is stirred at 50~55 DEG C, then the calcium chloride water that mass concentration is 1.5%-2.5% is added dropwise, wait being added dropwise to complete Afterwards, continue to stir 30-50min, stand overnight, collect the mixture in reactor to get the compound battalion of sesame oil that grain size is 1-2mm Support particle.
4. green pepper fiber crops jujube pantry pickles according to claim 3, it is characterised in that：The multi-vitamins be vitamin D, E, the mixture of K；The amino acid is the mixture of threonine, lysine.
5. green pepper fiber crops jujube pantry pickles according to claim 1, it is characterised in that：The system of the composition metal nutrition particle It is standby that steps are as follows：
1. starch dissolution obtains the starch solution of 20wt% in water, the soybean protein enzyme of 8.5U/g, lower 80 DEG C of stirring condition is added Starch gel is made in pre-heating temperature after 25 minutes；Partial starch gel is sent into puffing can container, by air compressor plus Pressure reaches 0.7Mpa, and jet chimney is passed through hot steam, and swelling temperature is 90 DEG C, after keeping 10min, opens valve pressure release, takes out Swelling granular forms the particle of 0.4-1.0mm if there is larger particles need to be crushed, and hole is full of inside particle to get puffing Particle；
2. the mixed aqueous solution containing calcium citrate malate, ferrous succinate, zinc lactate is made；
3. swelling granular is immersed in mixed aqueous solution 2., by nutritional ingredient load to swelling granular surface and inside It in reticular structure, impregnates 35 minutes, takes out drying；Particle after drying is immersed in starch gel, dry after stirring, is formed Irregular enwrapped granule, diameter grain is in 0.7-1mm to get composition metal nutrition particle.
6. green pepper fiber crops jujube pantry pickles according to claim 5, it is characterised in that：2. middle citrate malate is sour for the step 10 parts of calcium, 8 parts of ferrous succinate, 5 parts of zinc lactate, 60 parts of water, above-mentioned number are parts by weight.
7. green pepper fiber crops jujube pantry pickles according to any one of claims 1 to 6, it is characterised in that：The anticorrosive essential oil is micro- The preparation process of grain is as follows：
Using gelatin, pectin, calcium oxide composite as wall material when preparation, plants essential oil is core material, and olive oil is emulsifier, glucose Acid-delta-lactone is curing agent, wherein is counted in parts by weight, 2 parts of gelatin, 2.5 parts of pectin, 5 parts of calcium oxide, plants essential oil 10-20 Part, 0.8 part of olive oil, 0.05-0.1 parts of glucono-δ-lactone, specific preparation process is as follows：
It weighs gelatin to be dissolved in distilled water, is made into the gelatin solution that mass concentration is 1%, is put into clean beaker, adjust pH To 6.5, olive oil is added and is emulsified using high speed shear pre-emulsification machine, time 3min, shape under 55 DEG C of water bath conditions At uniform emulsion；
It weighs pectin to be dissolved in distilled water, prepares the pectin solution that mass concentration is 1.5%, be added dropwise to above-mentioned emulsion In, calcium oxide is then added, under the conditions of 50 DEG C, constant temperature stirs 5min, and the acetic acid that mass concentration is 1% is then added dropwise Solution, it is 4.0-4.9 so that system is reached pH value, promotes gelatin, pectin, calcium oxide cohesion；It is 10%NaOH molten with mass concentration Liquid regulation system pH to 9.0, is added while stirring, and after 5min, plants essential oil is added, wherein the plants essential oil is mass ratio It is 1：1 clove oil, the mixture of jujube essential oil make system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling 20min adds the glucono-δ-lactone aqueous solution that mass concentration is 0.05-0.1% and is cured, and hardening time is 30min after the completion of solidification, by microcapsules suspension stratification, removes subnatant, upper layer is washed for several times with clear water, carried out Filtering, it is dry, the pressure-sensitive microcapsules of 60-80um sizes are obtained to get anticorrosive essential oil particle.
8. a kind of production method of green pepper fiber crops jujube pantry pickles as described in any one of claim 1 to 7, it is characterised in that：Step It is rapid as follows：
Will seasoning after jujube, zanthoxylum powder, black pepper, white pepper powder, sesame oil compound nutritional particle, composition metal nutrition particle, Anticorrosive essential oil particle, honey are uniformly mixed to get green pepper fiber crops jujube pantry pickles.
9. the production method of green pepper fiber crops jujube pantry pickles according to claim 8, it is characterised in that：The green pepper fiber crops jujube is matched Pickles of eating also pass through packing processes, and the packing processes are packed using Packaging Bottle；
Wherein, the material of the Packaging Bottle is makrolon, which includes bottle cap and body, and the bottle cap is detachably arranged In the top of body, the lower part of the body is set as sandwich, and water and multiple pressure-sensitive capsules, water are provided in interlayer：Pressure The mass ratio of quick capsule is 5：1；
The preparation process of the pressure-sensitive capsule is as follows：
Calcium oxide is added in solvent naphtha, heating stirring is as core material oil phase；Take the benzene that pH value is 6.5, mass fraction is 5% Ethylene maleic acid matches aqueous solution, and deionized water is added thereto, and styrene maleic acid matches aqueous solution：The mass ratio of deionized water is 50：1, it is uniformly mixed, with 1000rpm high-speed stirreds on homogeneous blender, obtains water phase；Core material oil phase is slowly added into water phase In, it is adjusted to 2000rpm, emulsion dispersion is carried out, makes 3 ± 0.5 microns of the average grain diameter of dispersant liquid drop, obtain mixed liquor；Mixing speed It is reduced to 1000rpm, takes the melamine resin performed polymer of mass fraction 72%, deionized water dilution, melamine resin performed polymer is added： The mass ratio of deionized water is 28：1, melamine resin prepolymer solution is added drop-wise in mixed liquor at ambient temperature, is fully stirred After mixing, acid value is adjusted with the acrylic acid solution of 4wt%, the pH value of solution is adjusted to 6.0 ± 0.5 by acidificatoin time 1h.Slowly add Heat is to 60 DEG C, and the pH value for slowly adjusting lotion is 5.0, is slowly warming up to 65 DEG C, keeps the temperature 2.0h, then the pH value of regulation system is 4.0, continue to keep the temperature 2h, stops heating stirring, be aged overnight, it, will with the NaOH solution adjusting pH value of 4moL/L for 8.0 ± 0.5 Microcapsules suspension stratification removes subnatant, and upper layer is washed for several times with clear water, is filtered, and pressure-sensitive microcapsules are obtained；
Wherein, the calcium oxide：Oil：Styrene maleic acid matches aqueous solution：The mass ratio of melamine resin performed polymer is 0.25：15： 50：14.
CN201810453999.3A 2018-05-14 2018-05-14 Green pepper fiber crops jujube pantry pickles and production method Withdrawn CN108634242A (en)

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