CN108685067A - 一种秋葵泡菜及其制作方法 - Google Patents
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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Abstract
本发明公开了一种秋葵泡菜及其制备方法,涉及秋葵泡菜技术领域,该秋葵泡菜以秋葵果荚为原料,并采用低浓度食盐沸水溶液对秋葵果荚进行热水漂烫杀青,然后将杀青后的秋葵果荚表面喷洒低浓度CaCl2溶液,对秋葵果荚进行护绿保脆,最后将秋葵果荚置于由纯净水、柠檬汁、食用盐、白砂糖、秋葵蜜和辅料混合的泡菜液中进行泡制窖藏发酵,本发明最大限度的保留秋葵的营养成分,在窑藏发酵的过程中,有益菌群的作用下产生许多生物活性酶,不仅健胃消食有益于健康,而且口感极佳,气味香醇,是人们生活中不可多得的美食。
Description
技术领域
本发明属于休闲食品技术领域,涉及秋葵泡菜技术领域,具体涉及一种秋葵泡菜及其制作方法。
背景技术
黄秋葵简称秋葵,锦葵科、属一年生草本植物,美国人称其为“植物伟哥”,日本人称之为“绿色人参”,富含果胶及多糖组成的黏性物质,其中可溶性膳食纤维可以促进消化和胃肠道蠕动,改善便秘;锌、硒等微量元素,有抗氧化抗衰老的功效,也有益于抗肿瘤。长期食用黄秋葵,有护肤、健胃、保肝、强肾等功效,口感爽滑,其叶片、芽、花等亦可食用,是一种复合现代营养理念的高档绿色保健蔬菜。将黄秋葵开发成新型的黄秋葵泡菜休闲食品,不仅加工成本低廉、工艺简单,还可以丰富黄秋葵产品类型,满足消费者对特色食品的需求,进一步提高了黄秋葵产品附加值。如中国专利公开号CN106962854A以黄秋葵嫩果为原料,并添加辅料采用传统发酵法制备的黄秋葵泡菜,同样,中国专利申请公布号CN107410990A以黄秋葵为原料,将杀青后的秋葵加入植物乳杆菌和生香酵母进行发酵制备的黄秋葵泡菜,但黄秋葵在发酵过程中易发黄褐变、软霉烂等影响产品外观品质,因此如何保持秋葵原有的色泽、脆度和掩盖其不良口感已成为开发秋葵泡菜的关键所在。
发明内容
根据以上现有技术的不足,本发明所要解决的技术问题是提出一种秋葵果泡菜及其制作方法,为了解决上述技术问题,本发明采用的技术方案为:
一种秋葵泡菜的制作方法,所述制作方法的具体步骤如下:
1)分拣与清洗:选取新鲜完整无病变的秋葵果荚,保留果荚柄,洗净;
2)杀青:将添加有食盐浓度为3-8%清水煮沸后,将洗净的秋葵果荚放入,保留50-60s取出冷却,并均匀喷洒浓度0.3-0.6%的CaCl2溶液;
3)泡菜制作:将杀青后的秋葵果荚放入泡菜液中,并立即对泡菜罐进行密封,然后置于10-15℃环境下窑藏发酵110-120天,将发酵完成后的秋葵果荚捞出,机械切片,真空包装,即得秋葵泡菜。
优选的,所述泡菜液包含如下质量分数的成分:纯净水88-94%、柠檬汁1.5-2.5%、食用盐2-5%、白砂糖1.5-2.5%、秋葵蜜0.8-1.3%。
优选的,所述泡菜液包含如下质量分数的成分:纯净水91%、柠檬汁2%、食用盐4%、白砂糖2%、秋葵蜜1%。
优选的,所述泡菜液中根据口味还包括由姜、蒜和辣椒混合的辅料。
与现有技术相比,本发明的有益效果:
1.本发明秋葵泡菜采用泡制方法窑藏发酵而成的泡菜,最大限度的保留秋葵的营养成分,在窑藏发酵的过程中,有益菌群的作用下产生许多生物活性酶,不仅健胃消食有益于健康,而且口感极佳,气味香醇,是人们生活中不可多得的美食。
2.本发明采用低浓度盐水进行热水漂烫杀青,具有灭酶效果更透彻、杀青均匀的特点,同时在杀青后的秋葵果荚上均匀喷洒低浓度CaCl2,具有护绿保脆的作用,且操作简单卫生。
具体实施方式
下面通过对实施例的描述,作进一步详细的说明,以帮助本领域技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1
本实施例中泡菜液包含如下质量分数的成分:纯净水91%、柠檬汁2%、食用盐4%、白砂糖2%、秋葵蜜1%。
秋葵泡菜的制作方法,所述制作方法的具体步骤如下:
1)分拣与清洗:选取新鲜完整无病变的秋葵果荚,果荚长度在15-20cmm,保留果荚柄,将秋葵果荚清洗干净,在清洗的过程中在水中放入少量的淀粉,一方面有利于去除秋葵表面脏污,另一方面在秋葵的表面形成保护膜,有利于颜色的保护;
2)杀青:将添加有食盐浓度为5%清水煮沸后,将洗净的秋葵果荚放入,沸水漂烫60s取出立刻过温度4℃的冷水冷却,晾干秋葵果荚表面水分后,向秋葵果荚表面均匀喷洒浓度0.4%的CaCl2溶液;
3)泡菜制作:将经过步骤(3)杀青处理后的秋葵果荚放入由质量百分比纯净水91%、柠檬汁2%、食用盐4%、白砂糖2%和秋葵蜜1%调配好的泡菜液中,并立即对泡菜罐进行密封,然后置于10℃环境下窑藏发酵120天,将发酵完成后的秋葵果荚捞出,机械切片,真空包装,即得秋葵泡菜。
此实施例中制备的秋葵泡菜,口感爽脆且不黏,具有黄秋葵的清香味,且色泽鲜艳有光泽。
实施例2
本实施例同实施例1,不同的是本实施例中泡菜液包含如下质量分数的成分:纯净水88%、柠檬汁1.5%、食用盐2%、白砂糖1.5%、秋葵蜜0.8%,辅料余量,其中,辅料是由质量比为0.5:1:0.5的姜、蒜和辣椒构成,并粉碎成粉末,用灭菌纱布包裹。
此实施例中制备的秋葵泡菜,口感爽脆,微辣且不黏,具有黄秋葵的清香味和姜蒜香气,且色泽鲜艳有光泽。
实施例3
本实施例同实施例1,不同的是本实施例中泡菜液包含如下质量分数的成分:纯净水91.7%、柠檬汁2.5%、食用盐2%、白砂糖2.5%、秋葵蜜1.3%,其中步骤(3)窑藏发酵的温度为15℃,发酵110天。
此实施例中制备的秋葵泡菜,口感爽脆,味道偏淡,不黏,具有黄秋葵的清香味且色泽鲜艳有光泽。
采用泡制方法窑藏发酵而成的泡菜,最大限度的保留秋葵的营养成分,在窑藏发酵的过程中,有益菌群的作用下产生许多生物活性酶,不仅健胃消食有益于健康,而且口感极佳,气味香醇,是人们生活中不可多得的美食。
上面结合具体实施例对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (4)
1.一种秋葵泡菜的制作方法,其特征在于,所述制作方法的具体步骤如下:
1)分拣与清洗:选取新鲜完整无病变的秋葵果荚,保留果荚柄,洗净;
2)杀青:将添加有食盐浓度为3-8%清水煮沸后,将洗净的秋葵果荚放入,保留50-60s取出冷却,并均匀喷洒浓度0.3-0.6%的CaCl2溶液;
3)泡菜制作:将杀青后的秋葵果荚放入泡菜液中,并立即对泡菜罐进行密封,然后置于10-15℃环境下窑藏发酵110-120天,将发酵完成后的秋葵果荚捞出,机械切片,真空包装,即得秋葵泡菜。
2.根据权利要求1所述的秋葵泡菜的制作方法,其特征在于,所述泡菜液包含如下质量分数的成分:纯净水88-94%、柠檬汁1.5-2.5%、食用盐2-5%、白砂糖1.5-2.5%、秋葵蜜0.8-1.3%。
3.根据权利要求1所述的秋葵泡菜的制作方法,其特征在于,所述泡菜液包含如下质量分数的成分:纯净水91%、柠檬汁2%、食用盐4%、白砂糖2%、秋葵蜜1%。
4.根据权利要求1所述的秋葵泡菜的制作方法,其特征在于,所述泡菜液中根据口味还包括由姜、蒜和辣椒混合的辅料。
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CN112042906A (zh) * | 2020-10-13 | 2020-12-08 | 武汉轻工大学 | 富硒秋葵泡菜及其制备方法 |
CN112617070A (zh) * | 2021-01-12 | 2021-04-09 | 广东金海康医学营养品股份有限公司 | 一种柚子饮料制备方法 |
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CN112042906A (zh) * | 2020-10-13 | 2020-12-08 | 武汉轻工大学 | 富硒秋葵泡菜及其制备方法 |
CN112617070A (zh) * | 2021-01-12 | 2021-04-09 | 广东金海康医学营养品股份有限公司 | 一种柚子饮料制备方法 |
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