CN109007769A - A kind of pickled radiss sauce and preparation method thereof - Google Patents
A kind of pickled radiss sauce and preparation method thereof Download PDFInfo
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- CN109007769A CN109007769A CN201810849046.9A CN201810849046A CN109007769A CN 109007769 A CN109007769 A CN 109007769A CN 201810849046 A CN201810849046 A CN 201810849046A CN 109007769 A CN109007769 A CN 109007769A
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Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of pickled radiss sauce and preparation method thereof, belong to food technology field, the pickled radiss sauce, it is prepared from the following raw materials: carrot, soybean, salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour, gelatin, carragheen, bacillus natto, lactic acid bacteria, aspergillus oryzae, big green onion end, caraway end, wherein, the big green onion end granularity is 0.3-0.6cm；Caraway end granularity is 1-3cm.Bean cotyledon grain of the present invention can reduce digestion time with rapid aging, and existing carbon source abundant in raw material has nitrogen source and inorganic salts again, conducive to the breeding of microorganism, fermentation efficiency is improved, pickled radiss sauce tart flavour made from the method for the present invention is moderate, fragrance fragrance, mouthfeel is excellent, and market acceptance is excellent.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of pickled radiss sauce and preparation method thereof.
Background technique
Vegetables are the main diatery supplement food in mankind's daily life.Current market sales of carrot product is seldom, system
The original nutritional ingredient of carrot can not be released by making method, be unfavorable for human health longevity.The every 100 grams of fresh weights of carrot
Containing 1.67~12.1 milligrams of carrotene, content is higher than 5~7 times of tomato, resolves into vitamin A, energy through gastrointestinal disturbances after eating
Prevent and treat yctalopia and respiratory disease.Chinese medicine thinks that it can treat digestion not with bowl spares gas, stomach strengthening and digestion promoting, kidney-Yang invigorating, five viscera settling
Good, protracted dysentery, cough, yctalopia etc. have good therapeutic effect, therefore are known as " east glabrousleaf asiabell root ".With stir fry in oil it is ripe after eat, can in human body
It is converted into vitamin A, immunity of organisms is improved, eliminates cancer cell indirectly.The current research of American scientist confirms again: eating daily
Two carrots can make blood cholesterol reduce 10%-20%；Three carrots are eaten daily, help to prevent heart disease and are swollen
Tumor.
Main nutrients in carrot are beta carotenes, it is present in the cell wall of carrot, and cell wall is by fibre
Dimension element is constituted, and human body can not directly digest, and is had only by the modes such as shredding, being cooked and chew, is crushed its cell wall, β-Hu Luo
Bu Su can just be released, and really be digested and absorbed for human body.The nutritional ingredients such as intact holding beta carotene, the food with us
There is great relationship with cooking method.With the increasingly continuous improvement of China's exhausting level, the carrot of original production
The nutrition of food and taste are far from meeting the needs of modern people, it is therefore desirable to a kind of Hu of high nutritive value of developmental research
Radish sauce and preparation method thereof.
Summary of the invention
For the defect for overcoming the above-mentioned prior art, the present invention provides a kind of pickled radiss sauce and preparation method thereof.
It is achieved particular by following technical scheme:
A kind of pickled radiss sauce, is made of the raw material of following mass parts: 100-120 portions of carrots, 150-180 parts of soybean, 30-50
Portion salt, 15-25 portions of white granulated sugars, 8-12 parts of red jujube polysaccharides, 25-35 parts of glutinous rice flours, 3-5 parts of gelatin, 4-8 parts of carragheens, 2-3 parts receive
Beans bacillus, 3-5 part lactic acid bacteria, 5-8 parts of aspergillus oryzaes, 15-25 parts big green onion end, 25-35 parts of caraway ends.
Further, the big green onion end granularity is 0.3-0.6cm；Caraway end granularity is 1-3cm.
Pickled radiss sauce of the present invention, the preparation method is as follows:
(1) pretreatment of raw material: being radish piece by carrot processing, is bean cotyledon grain by soy beans；
(2) raw material mixes: bean cotyledon grain is mixed with 3% acetum, 2-4h is impregnated at 40-55 DEG C, pulls out and drain,
30-50min is steamed at 100-110 DEG C, after the bean cotyledon grain temperature after cooking reduces, radish piece is added and is uniformly mixed, sealing is placed
20-30min adds salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour and is uniformly mixed, and object temperature to be mixed is cooled to room temperature, inoculation
Aspergillus oryzae ferments 1-3 days at 30-35 DEG C, adds bacillus natto, lactic acid bacteria and ferments 8-10 days at 35-38 DEG C, is sent out
Ferment object；
(3) it deploys: fermentation material is heated to 40-50 DEG C, addition gelatin, carragheen, big green onion end, caraway end are uniformly mixed,
Stand 3-5h packing.
Further, the radish length of a film 2-4cm, width 1-3cm, thickness 0.2-0.5cm.
Further, the granularity of the bean cotyledon grain is 0.1-0.3cm.
Further, the bean cotyledon grain and radish piece mixing temperature are 70-80 DEG C.
Further, the bean cotyledon grain and radish piece mixing temperature are 75 DEG C.
Beneficial effects of the present invention:
The present invention softens bean cotyledon grain institutional framework, it is fast to be conducive to bean cotyledon grain by the way that bean cotyledon grain is mixed immersion with acetum
Speed curing, reduces digestion time, again mixes bean cotyledon grain with radish piece after boiling and be sealed, so that radish piece outer surface is by high temperature
Processing, can play the effect of disinfection and sterilization and effectively reduce the moisture of radish piece, and it is more that salt, white granulated sugar, jujube is then added
Sugar, glutinous rice flour are mixed evenly, so that each component ratio is uniform in raw material, existing carbon source abundant has nitrogen source and inorganic salts again, sharp
In the breeding of microorganism, fermentation efficiency is improved.Using aspergillus prior fermentation, so that enzymatic activity substance, monosaccharide, amino in raw material
After acid content improves, Bacillus natto and lactobacillus-fermented are added, promotes in raw material viable bacteria type abundant, using mutually promoting between strain
Chive end and caraway end are added into effect so that raw material is further activated by microorganism, after fermentation, prevents chive and caraway from fermenting
Time long its nutrient composition content of reduction.
Pickled radiss sauce tart flavour made from the method for the present invention is moderate, and fragrance fragrance, mouthfeel is excellent, and market acceptance is excellent.
Specific embodiment
Embodiment 1
A kind of pickled radiss sauce, is made of the raw material of following mass parts: 100 portions of carrots, 150 portions of soybean, 30 portions of salt, 15 parts it is white
Granulated sugar, 8 parts of red jujube polysaccharides, 25 parts of glutinous rice flours, 3 parts of gelatin, 4 parts of carragheens, 2 parts of bacillus nattos, 3 parts of lactic acid bacterias, 5 parts of meter Qu
Mould, 15 parts big green onion end, 25 parts of caraway ends, wherein the big green onion end granularity is 0.3cm；Caraway end granularity is 1cm.
Pickled radiss sauce of the present invention, the preparation method is as follows:
(1) pretreatment of raw material: being radish piece by carrot processing, is bean cotyledon grain by soy beans；Wherein, the radish length of a film
2cm, width 1cm, thickness 0.2cm, the granularity of the bean cotyledon grain are 0.1cm；
(2) raw material mixes: bean cotyledon grain being mixed with 3% acetum, 2h is impregnated at 40 DEG C, pulls out and drain, at 100 DEG C
Lower steaming 30min after the bean cotyledon grain temperature after cooking reduces, is added radish piece and is uniformly mixed, and 20min is placed in sealing, is added
Salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour are uniformly mixed, and object temperature to be mixed is cooled to room temperature, and aspergillus oryzae are inoculated with, at 30 DEG C
Fermentation 1 day, adds bacillus natto, lactic acid bacteria and ferments 8 days at 35 DEG C, obtain fermentation material；Wherein, the bean cotyledon grain and radish
Piece mixing temperature is 70 DEG C；
(3) it deploys: fermentation material being heated to 40 DEG C, addition gelatin, carragheen, big green onion end, caraway end are uniformly mixed, and are stood
3h packing.
Embodiment 2
A kind of pickled radiss sauce, is made of the raw material of following mass parts: 120 portions of carrots, 180 portions of soybean, 50 portions of salt, 25 parts it is white
Granulated sugar, 12 parts of red jujube polysaccharides, 35 parts of glutinous rice flours, 5 parts of gelatin, 8 parts of carragheens, 3 parts of bacillus nattos, 5 parts of lactic acid bacterias, 8 parts of meter Qu
Mould, 25 parts big green onion end, 35 parts of caraway ends, wherein the big green onion end granularity is 0.6cm；Caraway end granularity is 3cm.
Pickled radiss sauce of the present invention, the preparation method is as follows:
(1) pretreatment of raw material: being radish piece by carrot processing, is bean cotyledon grain by soy beans；Wherein, the radish length of a film
4cm, width 3cm, thickness 0.5cm, the granularity of the bean cotyledon grain are 0.3cm；
(2) raw material mixes: bean cotyledon grain being mixed with 3% acetum, 4h is impregnated at 55 DEG C, pulls out and drain, at 110 DEG C
Lower steaming 50min after the bean cotyledon grain temperature after cooking reduces, is added radish piece and is uniformly mixed, and 30min is placed in sealing, is added
Salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour are uniformly mixed, and object temperature to be mixed is cooled to room temperature, and aspergillus oryzae are inoculated with, at 35 DEG C
Fermentation 3 days, adds bacillus natto, lactic acid bacteria and ferments 10 days at 38 DEG C, obtain fermentation material；Wherein, the bean cotyledon grain and radish
Piece mixing temperature is 80 DEG C；
(3) it deploys: fermentation material being heated to 50 DEG C, addition gelatin, carragheen, big green onion end, caraway end are uniformly mixed, and are stood
5h packing.
Embodiment 3
A kind of pickled radiss sauce, is made of the raw material of following mass parts: 113 portions of carrots, 164 portions of soybean, 42 portions of salt, 23 parts it is white
Granulated sugar, 11 parts of red jujube polysaccharides, 31 parts of glutinous rice flours, 4 parts of gelatin, 6 parts of carragheens, 2 parts of bacillus nattos, 4 parts of lactic acid bacterias, 7 parts of meter Qu
Mould, 23 parts big green onion end, 31 parts of caraway ends, wherein the big green onion end granularity is 0.5cm；Caraway end granularity is 2cm.
Pickled radiss sauce of the present invention, the preparation method is as follows:
(1) pretreatment of raw material: being radish piece by carrot processing, is bean cotyledon grain by soy beans；Wherein, the radish length of a film
4cm, width 1cm, thickness 0.5cm, the granularity of the bean cotyledon grain are 0.3cm；
(2) raw material mixes: bean cotyledon grain being mixed with 3% acetum, 2h is impregnated at 40 DEG C, pulls out and drain, at 110 DEG C
Lower steaming 30min after the bean cotyledon grain temperature after cooking reduces, is added radish piece and is uniformly mixed, and 30min is placed in sealing, is added
Salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour are uniformly mixed, and object temperature to be mixed is cooled to room temperature, and aspergillus oryzae are inoculated with, at 30 DEG C
Fermentation 3 days, adds bacillus natto, lactic acid bacteria and ferments 10 days at 35 DEG C, obtain fermentation material；Wherein, the bean cotyledon grain and radish
Piece mixing temperature is 75 DEG C；
(3) it deploys: fermentation material being heated to 40 DEG C, addition gelatin, carragheen, big green onion end, caraway end are uniformly mixed, and are stood
5h packing.
Embodiment 4
A kind of pickled radiss sauce, is made of the raw material of following mass parts: 109 portions of carrots, 171 portions of soybean, 43 portions of salt, 21 parts it is white
Granulated sugar, 12 parts of red jujube polysaccharides, 25 parts of glutinous rice flours, 3-5 parts of gelatin, 8 parts of carragheens, 2 parts of bacillus nattos, 5 parts of lactic acid bacterias, 5 portions of rice
Aspergillus, 25 parts big green onion end, 25 parts of caraway ends, wherein the big green onion end granularity is 0.3cm；Caraway end granularity is 3cm.
Pickled radiss sauce of the present invention, the preparation method is as follows:
(1) pretreatment of raw material: being radish piece by carrot processing, is bean cotyledon grain by soy beans；Wherein, the radish length of a film
2cm, width 1cm, thickness 0.5cm, the granularity of the bean cotyledon grain are 0.3cm；
(2) raw material mixes: bean cotyledon grain being mixed with 3% acetum, 2h is impregnated at 40 DEG C, pulls out and drain, at 100 DEG C
Lower steaming 50min after the bean cotyledon grain temperature after cooking reduces, is added radish piece and is uniformly mixed, and 30min is placed in sealing, is added
Salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour are uniformly mixed, and object temperature to be mixed is cooled to room temperature, and aspergillus oryzae are inoculated with, at 35 DEG C
Fermentation 3 days, adds bacillus natto, lactic acid bacteria and ferments 8 days at 38 DEG C, obtain fermentation material；Wherein, the bean cotyledon grain and radish
Piece mixing temperature is 73 DEG C；
(3) it deploys: fermentation material being heated to 47 DEG C, addition gelatin, carragheen, big green onion end, caraway end are uniformly mixed, and are stood
4h packing.
Test example
Using the radish sauce that makes of the present invention as experimental group, commercially available radish sauce is control group, selects that 50 occupations are different, the age is different
Taster, give a mark in terms of tart flavour, fragrance, mouthfeel 3, every 10 points.
Test result
| Control group | Experimental group | |
| Tart flavour | 7.6 | 8.9 |
| Fragrance | 8.1 | 9.5 |
| Mouthfeel | 6.8 | 9.3 |
As can be seen that relative to control group, experimental group score in tart flavour, fragrance, mouthfeel it is higher, more by consumer parent
It looks at.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of pickled radiss sauce, which is characterized in that be made of the raw material of following mass parts: 100-120 portions of carrots, 150-180 parts
Soybean, 30-50 portion salt, 15-25 portions of white granulated sugars, 8-12 parts of red jujube polysaccharides, 25-35 parts of glutinous rice flours, 3-5 parts of gelatin, 4-8 parts of OK a karaoke clubs
Glue, 2-3 part bacillus natto, 3-5 parts of lactic acid bacterias, 5-8 parts of aspergillus oryzaes, 15-25 parts big green onion end, 25-35 parts of caraway ends.
2. pickled radiss sauce according to claim 1, which is characterized in that the big green onion end granularity is 0.3-0.6cm；The caraway
Last granularity is 1-3cm.
3. pickled radiss sauce according to claim 1, which is characterized in that the preparation method is as follows:
(1) pretreatment of raw material: being radish piece by carrot processing, is bean cotyledon grain by soy beans；
(2) raw material mixes: bean cotyledon grain being mixed with 3% acetum, 2-4h is impregnated at 40-55 DEG C, pulls out and drain, in 100-
30-50min is steamed at 110 DEG C, after the bean cotyledon grain temperature after cooking reduces, radish piece is added and is uniformly mixed, 20- is placed in sealing
30min adds salt, white granulated sugar, red jujube polysaccharide, glutinous rice flour and is uniformly mixed, and object temperature to be mixed is cooled to room temperature, and is inoculated with meter Qu
It is mould, it ferments 1-3 days at 30-35 DEG C, adds bacillus natto, lactic acid bacteria and ferment 8-10 days at 35-38 DEG C, fermented
Object；
(3) it deploys: fermentation material being heated to 40-50 DEG C, addition gelatin, carragheen, big green onion end, caraway end are uniformly mixed, and are stood
3-5h packing.
4. the production method of pickled radiss sauce according to claim 3, which is characterized in that the radish length of a film 2-4cm, width 1-3cm,
Thickness 0.2-0.5cm.
5. the production method of pickled radiss sauce according to claim 3, which is characterized in that the granularity of the bean cotyledon grain is 0.1-
0.3cm。
6. the production method of pickled radiss sauce according to claim 3, which is characterized in that the bean cotyledon grain and radish piece mixing temperature
It is 70-80 DEG C.
7. the production method of pickled radiss sauce according to claim 3, which is characterized in that the bean cotyledon grain and radish piece mixing temperature
It is 75 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112273568A (en) * | 2020-10-27 | 2021-01-29 | 天津科技大学 | Preparation method of carrot fermented beverage |
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