CN108902828A - The method of more wheel salting zymolysis pickles - Google Patents
The method of more wheel salting zymolysis pickles Download PDFInfo
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- CN108902828A CN108902828A CN201810537686.6A CN201810537686A CN108902828A CN 108902828 A CN108902828 A CN 108902828A CN 201810537686 A CN201810537686 A CN 201810537686A CN 108902828 A CN108902828 A CN 108902828A
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention discloses the methods of more wheel salting zymolysis pickles, include the following steps：1) vegetables are cleaned, in 1.0~1.4W/g of microwave intensity, material thickness 20mm, temperature of charge upper limit control dry 30~100s at 52~58 DEG C；2) fermentation liquid is prepared：Xiang Shuizhong is added lactic acid bacterium number and is greater than 108A/ml water, salt, spice are mixed to get fermentation liquid；3) vegetables after microwave drying are fitted into round, fermentation liquid are added, it is 3.2~4.0 that acetic acid, which is added, and adjusts pH value, at 4~8 DEG C sealed pickling 60~90 days to get.The present invention can reduce the content of nitrite generated in fermentation process, and can preferably improve the mouthfeel of pickles.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a method of it is take turns salting zymolysis pickles more.
Background technique
Chinese tradition pickles have more than 2000 years long histories, are a kind of universal favorite popular foods of Chinese,
It is formed by lactic fermentation.Lactic acid fermented quality is directly related to the quality of pickles, and lactic acid bacteria does not have decomposition of cellulose
Enzyme system, at the same can not aminosal, lactic acid bacteria also has an insurance function, enhances flavor.Garlic, ginger in pickles,
Capsicum can promote the growth of main metabolic bacterium Leuconostoc mesenteroides, lactobacillus plantarum during fermented vegetable, while also
Bacteriostasis increases flavor.Lactic acid bacteria produces a large amount of organic acids during the fermentation, can reduce the pH value of pickles, acidity
It increases, has very much harmful microbe acid resistance not high, so that some harmful microbes is inhibited to grow.In fermentation process,
Many ingredients in vegetables are also changed, and lactic acid is the main metabolites of lactic acid bacteria, the adjustable gastrointestinal tract of lactic acid bacteria
Normal flora maintains microecological balance, so as to improve gastrointestinal function；Food digestion rate and biological value are improved, is reduced in serum
Cholesterol controls endotoxin, inhibits the growth of putrefactive microorganisms in enteron aisle, improves immunity of organisms etc..The pickles industry in China
Spontaneous fermentation production is relied primarily on, production efficiency is low, and scale degree is low, and the standard of product is lack of standardization, and there are certain food peaces
Full hidden danger.It is directly putting type fermented gradually to grow up to solve a series of problems brought by spontaneous fermentation.It is directly putting type fermented in work
During industry metaplasia produces, compared with spontaneous fermentation pickles, the step of simplifying production process, investment and space, production more standardizes, contracts
Short fermentation time reduces staff, specialization and safe.
For pickles in pickling and fermentation process, the nitrate reduction in vegetables is nitrite by nitrate reductase.Work as people
After body takes in nitrite, the nitrogenous compound (secondary amine, tertiary amine, amidoamino acid) in nitrous acid and stomach, which is combined into have, to be caused
Carcinous nitrosamine, directly harms human health, and people is made quite to scruple the consumption of pickles, this, which becomes, restricts pickles hair
One of an important factor for exhibition.The method for reducing Nitrite in Pickles at present has two classes, one kind be by biodegradable method,
I.e. using the fermentation strain of the method breeding high degradability manually separated, purebred or fermented by mixed bacterium method is carried out, as far as possible
Exclude the increase of content of nitrite caused by reproducibility miscellaneous bacteria；Another kind of is to pass through adjusting using the method for physics and chemistry
The osmotic pressure of fermentation liquid adjusts the ingredient of fermentation liquid to inhibit negative effect caused by reproducibility microorganism, such as adds sulfydryl, hydroxyl
The substance of base is to reduce the content of nitrite.
Summary of the invention
Technical problem to be solved by the invention is to provide the methods that one kind takes turns salting zymolysis pickles more.
Technical solution provided by the invention is the method that one kind takes turns salting zymolysis pickles more, is included the following steps：
1) vegetables are cleaned, in 1.0~1.4W/g of microwave intensity, material thickness 20mm, the temperature of charge upper limit is controlled 52
Dry 30~100s at~58 DEG C；
2) fermentation liquid is prepared：Xiang Shuizhong is added lactic acid bacterium number and is greater than 108A/ml water, salt, spice are mixed,
Up to fermentation liquid；
3) fermentation liquid of the weight such as vegetables is added, it is 3.2~4.0 that acetic acid, which is added, and adjusts pH value, is sealed at 25~28 DEG C
Marinated 1~3 day, then proceed to be added 5~10 times of vegetables weight of fermentation liquid, continue sealed pickling 2~5 days to get.
In step 1), in 1.0~1.4W/g of microwave intensity, material thickness 20mm, the temperature of charge upper limit is controlled 52~58
Dry 30~100s at DEG C, zymoprotein denaturation, activity reduce or lose, so that inhibiting nitrate reduction is the catalysis of nitrous acid
Reaction.Microwave heating can also improve vegetables to the Scavenging activity of nitrite, this is related with the heating method of microwave.On the one hand,
In friendship frequency magnetic field, under the action of electric field, polar molecule orientation changes with the change of direction of an electric field, and molecule is caused to rotate, and shakes
Dynamic or swing, the movement of aggravation reactant molecule and mutual collision frequency, make molecule reach the state of activation in a very short period of time,
It is more uniform than conventional heating methods, efficiently.On the other hand, the strenuous exercise of molecule leads to the destruction of plant cell internal structure, has
The dissolution for helping effective component (bioflavonoid, phenols, vitamins and organic sulfur compound dissolution), plays removing nitrite
Effect.
In step 2), the lactic acid bacteria is the Mixed Microbes of lactobacillus plantarum, lactobacillus fermenti and Leuconostoc mesenteroides.
In step 2), the additional amount of salt is the 1~5% of water weight, the additional amount of spice be water weight 0.01~
0.2%.
In step 2), the spice is one of illiciumverum, cassia bark, ginger and garlic or a variety of.
Heretofore described vegetables can be cabbage, Chinese cabbage, carrot, white radishes, cucumber, onion, cowpea etc..Vegetable
The kind of dish can be selected according to personal preference.
Compared with prior art, the invention has the advantages that：
1) present invention takes turns salting zymolysis, keeps vegetables final dewatering in salting process more thorough, and solid content is high,
A large amount of flavor components are advantageously formed, product taste and mouthfeel are improved.
2) lactic acid bacteria of the invention is biodiasmin, and lactic acid bacteria is dominant bacteria, it is suppressed that varied bacteria growing, and vegetables pass through
Microwave drying treatment greatly reduces nitrate reductase activity, reduces the generation of nitrite.
Specific embodiment
Essentiality content of the invention is further illustrated with embodiment below, but the present invention is not limited with this.
Embodiment 1
1) vegetables are cleaned, in microwave intensity 1.0W/g, material thickness 20mm, the control of the temperature of charge upper limit is done at 52 DEG C
Dry 30s；
2) fermentation liquid is prepared：Xiang Shuizhong is added quantity and is greater than 108The lactic acid bacteria of a/ml water, the salt of water weight 1% and
0.01% spice is mixed to get fermentation liquid；The lactic acid bacteria is that lactobacillus plantarum, lactobacillus fermenti and goldbeater's skin are bright
The Mixed Microbes of beading bacterium；The spice is illiciumverum.
3) vegetables after microwave drying are fitted into round, the fermentation liquid of the weight such as vegetables is added, acetic acid tune is added
Saving pH value is 3.2, sealed pickling 1 day at 25 DEG C, then proceedes to be added 5 times of vegetables weight of fermentation liquid, continues sealed pickling 2
It to get.
Pickles obtained are sent into Qinzhou City's quality technology and examine inspection center to nitrite (in terms of NaNO3) by applicant
It is detected, nitrate content is lower than 0.01mg/kg.
Embodiment 2
1) vegetables are cleaned, in microwave intensity 1.4W/g, material thickness 20mm, the control of the temperature of charge upper limit is done at 58 DEG C
Dry 100s；
2) fermentation liquid is prepared：Xiang Shuizhong is added quantity and is greater than 108The lactic acid bacteria of a/ml water, the salt of water weight 5% and
0.2% spice is mixed to get fermentation liquid；The lactic acid bacteria is lactobacillus plantarum, lactobacillus fermenti and the bright string of goldbeater's skin
The Mixed Microbes of pearl bacterium；The spice is cassia bark.
3) vegetables after microwave drying are fitted into round, the fermentation liquid of the weight such as vegetables is added, acetic acid tune is added
Saving pH value is 4.0, sealed pickling 3 days at 28 DEG C, then proceedes to be added 10 times of vegetables weight of fermentation liquid, continues sealed pickling
5 days to get.
Pickles obtained are sent into Qinzhou City's quality technology and examine inspection center to nitrite (in terms of NaNO3) by applicant
It is detected, nitrate content is lower than 0.01mg/kg.
Embodiment 3
1) vegetables are cleaned, in microwave intensity 1.2W/g, material thickness 20mm, the control of the temperature of charge upper limit is done at 56 DEG C
Dry 50s；
2) fermentation liquid is prepared：Xiang Shuizhong is added quantity and is greater than 108The lactic acid bacteria of a/ml water, the salt of water weight 3% and
0.1% spice is mixed to get fermentation liquid；The lactic acid bacteria is lactobacillus plantarum, lactobacillus fermenti and the bright string of goldbeater's skin
The Mixed Microbes of pearl bacterium；The spice is ginger.
3) vegetables after microwave drying are fitted into round, the fermentation liquid of the weight such as vegetables is added, acetic acid tune is added
Saving pH value is 3.8, sealed pickling 2 days at 26 DEG C, then proceedes to be added 8 times of vegetables weight of fermentation liquid, continues sealed pickling 3
It to get.
Pickles obtained are sent into Qinzhou City's quality technology and examine inspection center to nitrite (in terms of NaNO3) by applicant
It is detected, nitrate content is lower than 0.01mg/kg.
Embodiment 4
1) vegetables are cleaned, in microwave intensity 1.0W/g, material thickness 20mm, the control of the temperature of charge upper limit is done at 58 DEG C
Dry 30s；
2) fermentation liquid is prepared：Xiang Shuizhong is added quantity and is greater than 108The lactic acid bacteria of a/ml water, the salt of water weight 5% and
0.01% spice is mixed to get fermentation liquid；The lactic acid bacteria is that lactobacillus plantarum, lactobacillus fermenti and goldbeater's skin are bright
The Mixed Microbes of beading bacterium；The spice is garlic.
3) vegetables after microwave drying are fitted into round, the fermentation liquid of the weight such as vegetables is added, acetic acid tune is added
Saving pH value is 4.0, sealed pickling 3 days at 25 DEG C, then proceedes to be added 5 times of vegetables weight of fermentation liquid, continues sealed pickling 5
It to get.
Pickles obtained are sent into Qinzhou City's quality technology and examine inspection center to nitrite (in terms of NaNO3) by applicant
It is detected, nitrate content is lower than 0.01mg/kg.
Claims (4)
- The method of salting zymolysis pickles is taken turns 1. more, it is characterised in that：Include the following steps：1) vegetables are cleaned, in 1.0~1.4W/g of microwave intensity, material thickness 20mm, the temperature of charge upper limit is controlled 52~58 Dry 30~100s at DEG C；2) fermentation liquid is prepared：Xiang Shuizhong is added lactic acid bacterium number and is greater than 108A/ml water, salt, spice, be mixed to get Fermentation liquid；3) vegetables after microwave drying are fitted into round, the fermentation liquid of the weight such as vegetables is added, acetic acid is added and adjusts PH Value is 3.2~4.0, sealed pickling 1~3 day at 25~28 DEG C, then proceedes to be added 5~10 times of vegetables weight of fermentation liquid, Continue sealed pickling 2~5 days to get.
- 2. the method for more wheel salting zymolysis pickles according to claim 1, it is characterised in that：In step 2), the lactic acid Bacterium is the Mixed Microbes of lactobacillus plantarum, lactobacillus fermenti and Leuconostoc mesenteroides.
- 3. the method for more wheel salting zymolysis pickles according to claim 1, it is characterised in that：In step 2), salt adds Enter 1~5% that amount is water weight, the additional amount of spice is the 0.01~0.2% of water weight.
- 4. the method for more wheel salting zymolysis pickles according to claim 1, it is characterised in that：In step 2), the perfume is pungent Material is one of illiciumverum, cassia bark, ginger and garlic or a variety of.
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| CN201810537686.6A CN108902828A (en) | 2018-05-30 | 2018-05-30 | The method of more wheel salting zymolysis pickles |
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| CN201810537686.6A CN108902828A (en) | 2018-05-30 | 2018-05-30 | The method of more wheel salting zymolysis pickles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
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Application publication date: 20181130 |
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