CN112715891A - Method for pickling green beans - Google Patents

Method for pickling green beans Download PDF

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Publication number
CN112715891A
CN112715891A CN202110028495.9A CN202110028495A CN112715891A CN 112715891 A CN112715891 A CN 112715891A CN 202110028495 A CN202110028495 A CN 202110028495A CN 112715891 A CN112715891 A CN 112715891A
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beans
pickling
tank
water
layer
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陈小明
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Hunan University of Science and Engineering
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Hunan University of Science and Engineering
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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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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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  • 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 invention discloses a method for pickling green beans, which comprises the following steps: firstly, digging a green bean pickling tank, paving blankets at the bottom and on the wall of the tank, and covering a plastic film; then, adding saline water into the pickling tank, stacking the beans into the pickling tank layer by layer, and ceaselessly pumping the saline water at the bottom of the pickling tank by using a water pump to water the beans so as to uniformly salt the beans; and after three days, the green beans are shrunk and softened, the tank is sealed, a layer of plastic film is placed on the tank after the tank is sealed, loess is covered on the plastic film, and the green beans are fermented in a sealed mode for 50-70 days to obtain the green bean curd. The method for pickling the green beans has the advantages that the preparation method is simple, the fermentation time is shorter than that of conventional fermentation, large-scale industrial production can be realized, the desmodium extract or the salvia extract is adopted to remove nitrite after the green beans are pickled, and most of nitrite harmful substances are removed on the basis that the pickled flavor of the prepared pickled green beans is reserved.

Description

Method for pickling green beans
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for pickling long-bean.
Background
Vigna unguiculata (Vigna unguiculata), also called cowpea, is a vegetable that is abundant in summer. Belongs to a cultivated species which can form long bean pods in cowpea species, and is wound with herbaceous plants annual. The tender bean pods are fleshy, and can be fried to be crisp and tender, or scalded, cold dressed with sauce or pickled. The pods are long and tubular, crisp and soft, and are usually white beans and green beans. The semen Phaseoli Radiati has effects of invigorating spleen, regulating stomach function, and invigorating kidney. In addition, the discomfort of vomiting, hiccup and the like can be treated by eating more cowpeas. When children eat food and are inflated, a proper amount of raw cowpeas are used, and the cowpeas are chewed finely and then swallowed, so that a certain relieving effect can be achieved.
The kidney beans can be used as seasonal vegetables for eating, when the yield of the kidney beans is good year, the fresh kidney beans which are not eaten can be preserved for a long time by adopting a preserving method, the kidney beans are directly put into a salt solution with a certain concentration for sealed preserving for 60-200 days, and the biggest defects of the traditional method are that the nitrite content in the preserved kidney beans is high, the nitrite can change hemoglobin into methemoglobin, the oxygen carrying capacity of human tissues is damaged, so that the harm is generated to the human health, and how to remove the nitrite in the preserved kidney beans is a difficult problem of technical research in the field.
Disclosure of Invention
The invention aims to provide a method for pickling green beans.
A method for pickling green beans comprises the following steps:
(1) digging a green bean pickling tank in an underground soil layer, paving a blanket on the bottom and the wall of the tank when pickling the green beans, covering the blanket with a plastic film, and paving the blanket flat;
(2) adding saline water into the pickling tank, stacking the beans into the pickling tank, adding a layer of salt into each layer, adding a layer of salt into each two layers, continuously pumping the saline water at the bottom of the pickling tank by using a water pump when the third layer is reached, so that the beans are uniformly salted, and fully pumping the saline water when the beans are stacked into twelve layers;
(3) and after three days, the green beans are shrunk and softened, the tank is sealed, after the tank is sealed, a layer of plastic film is placed on the tank, the loess covers the plastic film, and the yellow beans are fermented in a sealed mode for 50-70 days.
The specification of the green bean curing pool is 6.8m X10 m X2.8.8 m.
The concentration of the brine is 25-35%.
And (3) adding a layer of salt into each two layers of the stack in the step (2), wherein the adding amount of the salt is 3-5% of the mass of the green beans.
The thickness of the loess in the step (3) is 10-20 cm.
Preferably, the pickled kidney beans prepared in the step (3) are cleaned by clean water, put into a cooking pot, added with the desmodium extract or the salvia miltiorrhiza extract with the mass concentration of 15-25mg/mL, heated to 80-100 ℃, kept for 15-20min, cooled to room temperature, cleaned by clean water and pickled kidney beans without nitrite are prepared.
The extraction method of the desmodium extract comprises the following steps: sun drying herba Lysimachiae Christinae leaf, pulverizing into powder, extracting with 5-8 times of 70% ethanol water solution under reflux for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
The extraction method of the salvia miltiorrhiza extract comprises the following steps: drying Saviae Miltiorrhizae radix in the sun, pulverizing into powder, extracting with 5-8 times of 70% ethanol water under reflux for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
The invention has the beneficial effects that: the method for pickling the green beans has the advantages that the preparation method is simple, the fermentation time is shorter than that of conventional fermentation, large-scale industrial production can be realized, the desmodium extract is adopted to remove nitrite after the green beans are pickled, and most of nitrite harmful substances are removed on the basis that the pickled green beans are kept in the pickled flavor.
Drawings
FIG. 1 shows the nitrite removal rate of various plant extracts from pickled beans.
FIG. 2 shows the nitrite removal rate of the loosestrife extract under different temperature reaction conditions.
FIG. 3 shows the nitrite removal rate versus different mass concentrations of the Desmodium styracifolium extract.
FIG. 4 shows the nitrite removal rate of the Christina loosestrife extract under different reaction time conditions.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
A method for pickling green beans comprises the following steps:
(1) digging a green bean pickling tank in an underground soil layer, wherein the specification of the green bean pickling tank is 6.8m X10 m X2.8m, and when the green beans are pickled, paving a blanket on the bottom and the wall of the tank, covering the blanket with a plastic film, and paving the blanket;
(2) adding 30% of saline water by mass concentration into a pickling tank, stacking the beans into the pickling tank, stacking one layer by one layer, adding one layer of salt into each two layers, wherein the adding amount of the salt is 4% of the mass of the beans, continuously pumping and irrigating the salt water at the bottom of the pickling tank with a water pump when the third layer is reached, uniformly salting the beans, and fully pumping and irrigating the salt water when the beans are stacked into twelve layers;
(3) and after three days, the green beans are shrunk and softened, the tank is sealed, after the tank is sealed, a layer of plastic film is placed on the tank, 15cm of loess is covered on the plastic film, and the green beans are fermented in a sealed mode for 60 days to obtain the green bean curd.
Example 2
A method for pickling green beans comprises the following steps:
(1) digging a green bean pickling tank in an underground soil layer, wherein the specification of the green bean pickling tank is 6.8m X10 m X2.8m, and when the green beans are pickled, paving a blanket on the bottom and the wall of the tank, covering the blanket with a plastic film, and paving the blanket;
(2) adding 25% of saline water by mass concentration into a pickling tank, stacking the beans into the pickling tank, stacking one layer by one layer, adding one layer of salt into each two layers, wherein the adding amount of the salt is 3% of the mass of the beans, continuously pumping and irrigating the saline water at the bottom of the pickling tank with a water pump when reaching the third layer to ensure that the beans are uniformly salted, and fully pumping and irrigating the salt water with the saline water when the beans are stacked into twelve layers;
(3) and after three days, the green beans are shrunk and softened, the tank is sealed, after the tank is sealed, a layer of plastic film is placed on the tank, 10cm of loess is covered on the plastic film, and the green beans are fermented in a sealed mode for 70 days to obtain the green bean curd.
Example 3
A method for pickling green beans comprises the following steps:
(1) digging a green bean pickling tank in an underground soil layer, wherein the specification of the green bean pickling tank is 6.8m X10 m X2.8m, and when the green beans are pickled, paving a blanket on the bottom and the wall of the tank, covering the blanket with a plastic film, and paving the blanket;
(2) adding 35% of saline water by mass concentration into a pickling tank, stacking the beans into the pickling tank, stacking one layer by one layer, adding one layer of salt into each two layers, wherein the adding amount of the salt is 5% of the mass of the beans, continuously pumping and irrigating the saline water at the bottom of the pickling tank with a water pump until the third layer reaches the third layer to ensure that the beans are uniformly salted, and fully pumping and irrigating the salt water with the saline water when the beans are stacked into twelve layers;
(3) and after three days, the green beans are shrunk and softened, the tank is sealed, after the tank is sealed, a layer of plastic film is placed on the tank, loess with the thickness of 20cm is covered on the plastic film, and the green beans are fermented in a sealed mode for 50 days to obtain the green bean curd.
Experimental example 1: determination of nitrite content
(1) Preparing a solution: weighing 0.4g of sulfanilic acid, and dissolving in 100mL of deionized water; weighing 0.2g N-1 naphthyl ethylenediamine hydrochloride, and dissolving in 100mL of deionized water; weighing 0.1g of sodium nitrite, dissolving in 500mL of deionized water, transferring 5mL of solution to a 200mL volumetric flask, and metering to 200mL (5 ug/mL); an extracting agent: 50g of cadmium chloride and barium chloride are respectively weighed and dissolved in 1000mL of deionized water, and the pH value is adjusted to 1 by hydrochloric acid.
(2) Preparing a standard solution: sucking 0.2mL, 0.4mL, 0.6mL, 0.8mL, 1.0mL, 1.2mL and 1.4mL of sodium nitrite solution by a pipette, respectively placing the solutions in a 50mL colorimetric tube, taking 1 colorimetric tube as a blank control, adding 2.0mL of sulfanilic acid solution, uniformly mixing, standing for 3-5min, respectively adding 1.0mL of N-1 naphthyl ethylenediamine hydrochloride solution, adding distilled water to 50mL, and uniformly mixing.
(3) The pickled beans prepared in examples 1-3 are cleaned, 0.5kg is weighed respectively, juicing and filtering are carried out to obtain about 220mL of juice, a 100mL to 500mL volumetric flask is taken, 200mL of deionized water, 100mL of extracting agent and 40mL of sodium hydroxide solution (2.5mol/L) are added, the volume is adjusted to 500mL by using distilled water, filtering is carried out, 60mL is transferred to the 100mL volumetric flask, aluminum hydroxide (adsorption decoloration) emulsion is added, the volume is adjusted to 100mL, and filtering is carried out.
(4) And (3) sucking 40mL of solution, transferring the solution into a 50mL colorimetric tube, respectively adding a sulfanilic acid solution and an N-1 naphthyl ethylenediamine hydrochloride solution according to the method in the step (2), fixing the volume to 50mL, uniformly mixing, standing for 15min, observing color change, comparing with a standard color developing solution, finding out the color similar to the standard solution, and calculating the content of sodium nitrite.
The results showed that the nitrite contents of the pickled beans of examples 1 to 3 were 0.8mg/kg, 0.8mg/kg and 1.2mg/kg, respectively.
Example 4
In order to eliminate nitrite in the pickled beans as much as possible, the inventor consults the literature of ' activity research of ginger extract for resisting oxidation and removing nitrite ', sun Xin ' at Zhejiang university knows that the addition of ginger extract can remove nitrite, and the inventor adds ginger extract to find that nitrite can be removed indeed, but the pickled beans cooked by soaking in ginger extract have excessively spicy taste, so that the unique fragrance of the pickled beans is covered, and the taste is deteriorated.
The principle of removing the nitrite is that the plant extract contains phenols, ketones, ascorbic acid and other substances which can react with the nitrite to generate harmless substances, the inventor intends to select another common plant extract without strong pungent taste, test whether the plant extract can remove the nitrite or not, and test to select shaddock peel extract, egg fruit extract, desmodium extract, purslane extract, aloe extract, rose extract and pear extract;
the extraction method of the shaddock peel extract comprises the following steps: pulping fresh pomelo peel, adding 70% ethanol water solution 7 times the weight of the fresh pomelo peel, reflux-extracting for 3 times, combining filtrates, and removing ethanol and water by vacuum concentration to obtain the product.
The extraction method of the passion fruit extract comprises the following steps: peeling fresh eggfruit, removing core, pulping, adding 70% ethanol water solution with the weight part being 7 times of that of the fresh eggfruit, refluxing and extracting for 3 times, combining filtrates, and removing ethanol and water by concentration under reduced pressure to prepare the eggfruit.
The extraction method of the desmodium extract comprises the following steps: drying herba Lysimachiae Christinae leaves in the sun, pulverizing into powder, adding 6 weight parts of 70% ethanol water solution, reflux extracting for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
The extraction method of the purslane extract comprises the following steps: drying herba Portulacae in the sun, pulverizing into powder, extracting with 6 times of 70% ethanol water solution under reflux for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
The extraction method of the salvia miltiorrhiza extract comprises the following steps: drying Saviae Miltiorrhizae radix in the sun, pulverizing into powder, extracting with 5-8 times of 70% ethanol water under reflux for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
The extraction method of the rose extract comprises the following steps: pulping fresh rose, adding 70% ethanol aqueous solution 6 times of the weight of the fresh rose, reflux-extracting for 3 times, combining filtrates, and removing ethanol and water by vacuum concentration to obtain the final product.
The extraction method of the pear extract comprises the following steps: peeling and stoning fresh Huangguan pears, pulping, adding 70% ethanol aqueous solution in an amount which is 5 times of the weight of the fresh Huangguan pears, refluxing and extracting for 3 times, combining filtrates, and removing ethanol and water by concentration under reduced pressure to prepare the Huangguan pear beverage.
Referring to the activity research of ginger extract for resisting oxidation and removing nitrite, the method of Sun Xin at Zhejiang university, the sodium nitrite elimination test is carried out on the plant extract: adding 2mL of the plant extract (the mass concentration of the plant extract is 16mg/mL) into 10mL of colorimetric tube, adding 2mL of sodium nitrite solution with the concentration of 5ng/mL, reacting at 80 ℃ for 15min, adding 2mL of sulfanilic acid solution, mixing, standing for 5min, adding 2mL of naphthylethylenediamine hydrochloride solution, standing for 15min, diluting to constant volume, mixing, and measuring the absorbance at the wavelength of 538nm to obtain A1And simultaneously, the absorbance is recorded as A by replacing sodium nitrite with distilled water for determination01And replacing plant extract solution with anhydrous ethanol to measure absorbance and recording as A02. The nitrite clearance rate of the plant extract is calculated according to the following formula:
nitrite clearance%02+A01-A1)/A02 x 100％
The test results are shown in figure 1, only the desmodium extract and the salvia miltiorrhiza extract have high clearance rate to nitrite, and the clearance rate of other plant extracts is too low, thus having no practical application significance.
Example 5
After selecting herba Lysimachiae Christinae extract (16mg/mL), the optimum reaction conditions were searched, the reaction temperature gradient was set at 65 deg.C, 70 deg.C, 75 deg.C, 80 deg.C, 85 deg.C, 90 deg.C, 95 deg.C, and 100 deg.C, the reaction time was 15min, and the nitrite clearance rate of herba Lysimachiae Christinae extract at different temperatures was determined.
The test results are shown in fig. 2, and the nitrite clearance rate is the highest in the reaction at 90 ℃, which is the optimal reaction temperature.
The gradient of the mass concentration of the lysimachia christinae hance extract was set to 12mg/mL, 14mg/mL, 16mg/mL, 18mg/mL, 20mg/mL, 22mg/mL, 24mg/mL and 26mg/mL, and the reaction time was 15min and the reaction temperature was 90 ℃ according to the method of example 4, and the nitrite clearance rate of the lysimachia christinae hance extract was measured at different mass concentrations.
The test results are shown in FIG. 3, the mass concentration of the herba Lysimachiae Christinae extract is 20mg/mL, and the nitrite clearance rate is the highest and is the best mass concentration.
The reaction time is set to have gradient of 12min, 14min, 16min, 18min, 20min, 22min, 24min and 26min, the mass concentration of the herba Lysimachiae Christinae extract is 20mg/mL, the reaction temperature is 90 ℃, and the clearance rate of the herba Lysimachiae Christinae extract on nitrite under different reaction time is determined according to the method of example 4.
The test results are shown in fig. 4, with a maximum removal of 88.7% at a reaction time of 20min, and no further increase in removal as the reaction time increases.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (8)

1. The method for pickling the green beans is characterized by comprising the following steps of:
(1) digging a green bean pickling tank in an underground soil layer, paving a blanket on the bottom and the wall of the tank when pickling the green beans, covering the blanket with a plastic film, and paving the blanket flat;
(2) adding saline water into the pickling tank, stacking the beans into the pickling tank, adding a layer of salt into each layer, adding a layer of salt into each two layers, continuously pumping the saline water at the bottom of the pickling tank by using a water pump when the third layer is reached, so that the beans are uniformly salted, and fully pumping the saline water when the beans are stacked into twelve layers;
(3) and after three days, the green beans are shrunk and softened, the tank is sealed, after the tank is sealed, a layer of plastic film is placed on the tank, the loess covers the plastic film, and the yellow beans are fermented in a sealed mode for 50-70 days.
2. The method for pickling long beans according to claim 1, wherein the standard of the tank for pickling long beans is 6.8m X10 m X2.8.8 m.
3. The method for salting green beans according to claim 1, wherein the concentration of the brine is 25 to 35%.
4. The method for pickling long beans according to claim 1, wherein the amount of salt added in the step (2) is 3 to 5% by mass of the long beans in a single layer of salt added in every two layers.
5. The method for salting snap beans according to claim 1, wherein the thickness of the loess in the step (3) is 10 to 20 cm.
6. The method for pickling long bean according to claim 1, wherein the pickled long bean prepared in the step (3) is cleaned by clear water, the cleaned long bean is placed into a cooking pot, the longhairy antenoron herb extract or the salvia miltiorrhiza extract with the mass concentration of 15-25mg/mL is added for immersion, the temperature is increased to 80-100 ℃, the temperature is kept for 15-20min, the temperature is reduced to the room temperature, the long bean is cleaned by clear water, and the nitrite-removed long bean is prepared.
7. The method for pickling green beans according to claim 5, wherein the method for extracting the desmodium extract comprises the following steps: sun drying herba Lysimachiae Christinae leaf, pulverizing into powder, extracting with 5-8 times of 70% ethanol water solution under reflux for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
8. The method for pickling green beans according to claim 5, wherein the extraction method of the salvia miltiorrhiza bunge extract comprises the following steps: drying Saviae Miltiorrhizae radix in the sun, pulverizing into powder, extracting with 5-8 times of 70% ethanol water under reflux for 3 times, mixing filtrates, and concentrating under reduced pressure to remove ethanol and water.
CN202110028495.9A 2021-01-11 2021-01-11 Method for pickling green beans Pending CN112715891A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844231A (en) * 2012-12-04 2014-06-11 广西靖西梁鹏食品有限公司 Acid product and brewing method thereof
CN104381931A (en) * 2014-12-10 2015-03-04 南宁市绿宝食品有限公司 Pickling method of pickled cowpea

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844231A (en) * 2012-12-04 2014-06-11 广西靖西梁鹏食品有限公司 Acid product and brewing method thereof
CN104381931A (en) * 2014-12-10 2015-03-04 南宁市绿宝食品有限公司 Pickling method of pickled cowpea

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李玲等: "《肉制品和胃酸条件下亚硝胺合成阻断作用的研究进展》", 《食品科学》 *

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Application publication date: 20210430