CN101773237A - Common sow thistle color-protected fermentation preparation method - Google Patents
Common sow thistle color-protected fermentation preparation method Download PDFInfo
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- CN101773237A CN101773237A CN201010133434A CN201010133434A CN101773237A CN 101773237 A CN101773237 A CN 101773237A CN 201010133434 A CN201010133434 A CN 201010133434A CN 201010133434 A CN201010133434 A CN 201010133434A CN 101773237 A CN101773237 A CN 101773237A
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- AMBQHHVBBHTQBF-UOUCRYGSSA-N loganin Chemical compound O([C@@H]1OC=C([C@H]2C[C@H](O)[C@H](C)[C@H]21)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O AMBQHHVBBHTQBF-UOUCRYGSSA-N 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a common sow thistle color-protected fermentation preparation method, belongs to the field of vegetable deep-processing and in particular relates to a method for producing fermented common sow thistle by using lactic acid bacteria powder. A protective agent consists of the following components in weight percentage: 60 to 80 percent of calcium carbonate, 10 to 25 percent of lemon and 10 to 16 percent of ginger. The method mainly comprises: (1), a step of bacterium addition and mixing, in which the common sow thistle is washed, cut and then placed into a container, a lactic acid bacteria agent is added in an amount of 0.04 to 0.3 percent based on the weight of the common sow thistle, edible salt in an amount of 1 to 3 percent and sugar in an amount of 1 to 2 percent and water are also added into the container and then the container is sealed; (2) a step of fermentation, in which the temperature is kept between 20 and 36 DEG C to perform fermentation for 30 to 50 hours; and (3) a step of bacterium addition, seasoning, packaging, storage in refrigerators and direct sale or sale after pasteurization. The method is applicable to common sow thistle fermentation production of the different scales and can obviously shorten production time and ensures that the product has rich nutrients and a pure taste.
Description
Technical field
The invention belongs to field of vegetable deep-processing, special fermented vegetable manufacture field.
Background technology
Bitter maror, the formal name used at school sonchus oleraceus, the composite family sonchus cries its field pennycress on the Chinese pharmacology.Be annual or the herbaceous plant of life in 2 years, strain reaches as high as 20-50 centimetre, blooms 6-8 for every, and it is yellow that lobe is, the white slurries of the bitter taste of gushing out at once when leaf, stem fracture.Bitter maror nature and flavor toil is cold and cool, thus have heat clearing and lung benefiting, invigorate blood circulation become silted up, the function of anti-inflammatory analgetic, detoxify and drain pus.Claim on the traditional Chinese medicine that it can cure appendicitis, dysentery, stomach, hepatitis, eye conjunctivitis, postpartum abdominalgia with blood stasis, the swollen diseases such as sore, pneumonia, traumatic injury and acute tonsillitis for the treatment of of pain, effects such as dietotherapy can be analgesic, be good for the stomach, hematopoiesis, anti-inflammatory.
China is among the people, and the custom of edible bitter maror is just arranged from ancient times, and cloud is arranged in " Book of Songs ": " whose meaning bitter edible plant hardship, it is sweet as shepherd's purse." wherein " bitter edible plant " just be meant bitter maror.The Ming Dynasty also classifies it as food of sending relief to a famine area, and food method at that time is: the leaf of collecting seedling is fried ripe, removes bitter taste with water logging, eluriates only, and oily salt is transferred food ".Modern medicine study shows that its root contains materials such as volatile oil, multiple saponin, carbohydrate, tannin, carbohydrate, micro-alkaloid, villoside, Mao Luoni glucoside and loganin, thereby a kind of healthy food of its modern society that can yet be regarded as.Main way comprises: steaming, stir-fry, cold and dressed with sauce with to pickle into pickles several.Because of the processing technology uniqueness of pickles, and the holding time is longer, so one of the best approach of edible bitter maror of can yet be regarded as.
At present, the drawback of bitter maror processing technology has: the vegetables color and luster can not finely keep in process of production, and change color is bigger.
Summary of the invention
What the technical problem that the present invention solves provided a kind of sonchus oleraceus product that ferments protects the look production method.
It is to carry out protecting in 30～60 minutes look in the 60-85 ℃ of water to handle that bitter maror cleans back employing heating-up temperature; what add bitter maror weight 4-15% protects the look protective agent; protective agent consists of calcium carbonate; lemon; ginger, its part by weight are calcium carbonate 60-80%, lemon 10-25%; the pulverizing mixing got final product after ginger 10-16%, three were cut into granule.Vegetables adopt following method to produce after protecting look: (1) adds bacterium and mixes: put into container after bitter maror is cleaned cutting, add the agent of lactic acid bacteria of bitter maror weight 0.04-0.3%, the salt of 1-3%, sugar and the water of 1-2%, airtight container; (2) fermentation: the control temperature is 20～36 ℃ of fermentations of carrying out 30～50 hours, (3) add bacterium seasoning packing: vegetables in the step (2) are anhydrated, and afterwards interpolation Leuconostoc mesenteroides, saccharomycete and condiment are gone into packaging bag and are sealed, the control temperature is kept for 18-25 ℃ and adjusted temperature after 3-6 hour is 8-16 ℃ of maintenance 5-20 hour, sells after carrying out the refrigerator direct marketing then or taking pasteurize.
Sugar is glucose, sucrose or lactose in the described step (1).
Lactic acid bacteria is at least a in lactobacillus bulgaricus, Bifidobacterium or the Lactobacillus plantarum in the described step (1).
Can add Chinese prickly ash, 0.1～1.0% anise, 0.05～0.5% the kaempferia galamga of bitter maror weight 0.5～1.0%, the mixing material package of 0.1～0.5% Lysimachia sikokiana in the described step (1).
Control temperature in the described step (2) at 25～31 ℃, preferred 26 ℃, 28 ℃.
The Leuconostoc mesenteroides addition is the 2-10% of lactic acid bacteria weight in the described step (3), and the saccharomycete addition is the 1-3% of lactic acid bacteria weight.
The middle control of described step (3) temperature is kept for 20-25 ℃ and adjusted temperature after 3-6 hour is 10-13 ℃ of maintenance 6-15 hour; Preferred control temperature is kept for 20 ℃ and adjusted temperature after 4 hours is 12 ℃ of maintenances 12 hours.
Condiment is garlic, 0.05～0.2% chilli powder, 0.1～1% fresh ginger, 0.05～0.1% monosodium glutamate or the pulverizing mixed liquor of other flavorings of bitter maror weight 0.5～2% in the described step (3).
Agent of lactic acid bacteria can the opt lactic acid bacteria powder among the present invention.
The bitter maror raw material can be gathered or artificial culture in the open air in three seasons of spring and summer autumn among the present invention, and can mix with other common edible vegetable.
Beneficial effect:
The color preservation technology that the present invention adopts makes the color and luster of final products and raw material ratio, it is less that colourity changes, adopt visual method and AAS (referring to Li Hong light 2005 the 3rd phases of Application Optics (pp:60-63)＜＜comparison of several color measuring methods etc.)
The color distortion that detects raw material and product is within 8-18%, and naked eyes generally are difficult for finding difference.Reached and protected chromatic effect preferably.Final products have the good surface appearance color and luster.
Among the present invention in the primary fermentation stage, adding salt oozes out the moisture in the bitter maror, lactic acid bacteria ramp breeding, lactic acid bacteria in the sealed fermenting container breeds the metabolite of metabolism generation based on lactic acid, by fermentation, because the rapid formation of lactic acid, acidity increases, high temperature-controlled process makes lactic acid bacteria and the saccharomycete and the Leuconostoc mesenteroides symplastic growth of retaining in the bitter maror take the shallow end after adding saccharomycete and Leuconostoc mesenteroides after, is producing good bitter maror taste under the condition of limited oxygen and under the cryogenic conditions.
The present invention by saccharomycete and Leuconostoc mesenteroides, makes the bitter maror product have good local flavor based on lactobacillus-fermented, is easy to preserve and eat, and is rich in probio and multiple nutritional components in the product.
Adopt the inventive method can be fast with bitter maror preparation becoming fermented product, the inventive method more natural fermented with fermented by mixed bacterium production compare, production technology is simplified greatly, good product quality, local flavor is good, and is safe, accelerated speed of production, production technology has bigger application advantage.
The specific embodiment:
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
100 kilograms of bitter marors are after the selection washing, and adopting heating-up temperature is to carry out protecting in 60 minutes look in 60 ℃ of water to handle, and what wherein add bitter maror weight 4% protects the look protective agent; it is calcium carbonate 60% that protective agent is formed part by weight; lemon 25%, ginger 15%, the pulverizing mixing got final product after the three was cut into granule.Protect look processing back bitter maror packing and put into the pickle jar container, add 1 kilogram of salt, 1.5 kilograms of sucrose, 300 gram lactic acid bacteria powders, add water logging and do not have bitter maror.Subsequently with seal of vessel.The control temperature is 26 ℃ of fermentations of carrying out 40 hours, (3) add bacterium seasoning packing: 3% of interpolation lactic acid bacteria weight Leuconostoc mesenteroides powder after bitter maror in the step (2) is anhydrated, the saccharomycete of lactic acid bacteria weight 2%, and condiment also added packaging bag and seal, the control temperature is kept for 20 ℃ and adjusted temperature after 4 hours is 12 ℃ of maintenances 12 hours, sells after carrying out the refrigerator direct marketing then or taking pasteurize.
Lactic acid bacteria powder is a lactobacillus bulgaricus bacterium powder, and the bacterium powder is that Freeze Drying Technique production is adopted at Chinese industrial microorganism fungus kind preservation center, and yeast is the active aroma-producing yeasts powder of side's profit board of University Of Science and Technology Of Tianjin.Leuconostoc mesenteroides is the CICC22528 at Chinese industrial microorganism fungus kind preservation center.Lactobacillus bulgaricus is the CICC6032 at Chinese industrial microorganism fungus kind preservation center.
Embodiment 2 basic skills are with example 1
100 kilograms of bitter marors are after the selection washing, and adopting heating-up temperature is to carry out protecting in 70 minutes look in 75 ℃ of water to handle, and what wherein add bitter maror weight 10% protects the look protective agent; it is calcium carbonate 70% that protective agent is formed part by weight; lemon 20%, ginger 10%, the pulverizing mixing got final product after the three was cut into granule.Protect look processing back bitter maror packing and put into the pickle jar container, add 2 kilograms of salt, 1 kilogram of sucrose, 0.5 kilogram in Chinese prickly ash, 0.2 kilogram of anise, 0.2 kilogram of kaempferia galamga, 0.5 kilogram of Lysimachia sikokiana, 100 gram lactic acid bacteria powders are subsequently with seal of vessel.The control temperature is 30 ℃ of fermentations of carrying out 38 hours, (3) add bacterium seasoning packing: 2% of interpolation lactic acid bacteria weight Leuconostoc mesenteroides powder after bitter maror in the step (2) is anhydrated, the saccharomycete of lactic acid bacteria weight 1%, and condiment also added packaging bag and seal, the control temperature is kept for 23 ℃ and adjusted temperature after 4 hours is 9 ℃ of maintenances 16 hours, sells after carrying out the refrigerator direct marketing then or taking pasteurize.
Lactic acid bacteria powder is lactobacillus bulgaricus and Bifidobacterium bacterium powder, and both ratios are 1:1, and the bacterium powder is to adopting Freeze Drying Technique production in Chinese industrial microorganism fungus kind preservation center, and yeast is the active aroma-producing yeasts powder of side's profit board of University Of Science and Technology Of Tianjin.Leuconostoc mesenteroides is the CICC22528 at Chinese industrial microorganism fungus kind preservation center.Lactobacillus bulgaricus is the CICC6032 at Chinese industrial microorganism fungus kind preservation center.Bifidobacterium is the CICC21717 at Chinese industrial microorganism fungus kind preservation center.
Embodiment 3 is substantially with example 1
100 kilograms of bitter marors are after the selection washing, and adopting heating-up temperature is to carry out protecting in 70 minutes look in 75 ℃ of water to handle, and what wherein add bitter maror weight 10% protects the look protective agent; it is calcium carbonate 80% that protective agent is formed part by weight; lemon 10%, ginger 10%, the pulverizing mixing got final product after the three was cut into granule.Protect look processing back bitter maror packing and put into the pickle jar container, add 2 kilograms of salt, 1 kilogram of sucrose, 0.5 kilogram in Chinese prickly ash, 0.2 kilogram of anise, 0.2 kilogram of kaempferia galamga, 0.5 kilogram of Lysimachia sikokiana, 50 gram lactic acid bacteria powders are subsequently with seal of vessel.The control temperature is 30 ℃ of fermentations of carrying out 38 hours, (3) add bacterium seasoning packing: 2% of interpolation lactic acid bacteria weight Leuconostoc mesenteroides powder after bitter maror in the step (2) is anhydrated, the saccharomycete of lactic acid bacteria weight 1%, and condiment also added packaging bag and seal, the control temperature is kept for 23 ℃ and adjusted temperature after 4 hours is 9 ℃ of maintenances 16 hours, sells after carrying out the refrigerator direct marketing then or taking pasteurize.Lactic acid bacteria powder is a Lactobacillus plantarum bacterium powder, the CICC20263. at Lactobacillus plantarum Chinese industrial microorganism fungus kind preservation center
Claims (7)
1. one kind is protected the look protective agent, it is characterized in that protective agent consists of calcium carbonate, lemon, and ginger, its part by weight are calcium carbonate 60-80%, the pulverizing mixing got final product after lemon 10-25%, ginger 10-16%, three were cut into granule.
2. common sow thistle color-protected fermentation preparation method, its preparation method is as follows:
It is to carry out protecting in 30～60 minutes look in the 60-85 ℃ of water to handle that sonchus oleraceus is cleaned back employing heating-up temperature; what add sonchus oleraceus weight 4-15% protects the look protective agent; protective agent consists of calcium carbonate; lemon; ginger, its part by weight are calcium carbonate 60-80%, lemon 10-25%; the pulverizing mixing got final product after ginger 10-16%, three were cut into granule.
3. vegetables adopt following method to produce after protecting look: (1) adds bacterium and mixes: put into container after bitter maror is cleaned cutting, add the agent of lactic acid bacteria of bitter maror weight 0.04-0.3%, the salt of 1-3%, sugar and the water of 1-2%, airtight container; (2) fermentation: the control temperature is 20～36 ℃ of fermentations of carrying out 30～50 hours, (3) add bacterium seasoning packing: vegetables in the step (2) are anhydrated, and afterwards interpolation Leuconostoc mesenteroides, saccharomycete and condiment are gone into packaging bag and are sealed, the control temperature is kept for 18-25 ℃ and adjusted temperature after 3-6 hour is 8-16 ℃ of maintenance 5-20 hour, sells after carrying out the refrigerator direct marketing then or taking pasteurize.
4.., it is characterized in that lactic acid bacteria is at least a in lactobacillus bulgaricus, Bifidobacterium or the Lactobacillus plantarum in the described step (1) according to the described common sow thistle color-protected fermentation preparation method of claim 2.
5. according to the described common sow thistle color-protected fermentation preparation method of claim 2, it is characterized in that the Leuconostoc mesenteroides addition is the 2-10% of lactic acid bacteria weight in the described step (3), the saccharomycete addition is the 1-3% of lactic acid bacteria weight.
6.., it is characterized in that in the described step (3) that the control temperature is kept for 20-25 ℃ to adjust temperature after 3-6 hour and be 10-13 ℃ and kept 6-15 hour according to the described common sow thistle color-protected fermentation preparation method of claim 2.
7.., it is characterized in that in the described step (3) that the control temperature is kept for 20 ℃ to adjust temperature after 4 hours and be 12 ℃ and kept 12 hours according to the described common sow thistle fermentation preparation method of claim 1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904479A (en) * | 2010-08-09 | 2010-12-08 | 邵素英 | Fermented preparation method of vegetables |
| CN106509829A (en) * | 2016-10-14 | 2017-03-22 | 吴迪 | Preparation method of compound color fixative for dried vegetables and fruits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218635A (en) * | 1998-12-03 | 1999-06-09 | 湖北洪湖蓝田水产品开发有限公司 | Colour protecting liquid for fruit and vegetable |
| CN1615740A (en) * | 2004-12-08 | 2005-05-18 | 中国食品发酵工业研究院 | Method for producing directly putting type fermented pickled vegetables |
| CN101032314A (en) * | 2007-04-20 | 2007-09-12 | 李绩 | Producing method of zymolytic bitter vegetable |
-
2010
- 2010-03-28 CN CN2010101334340A patent/CN101773237B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218635A (en) * | 1998-12-03 | 1999-06-09 | 湖北洪湖蓝田水产品开发有限公司 | Colour protecting liquid for fruit and vegetable |
| CN1615740A (en) * | 2004-12-08 | 2005-05-18 | 中国食品发酵工业研究院 | Method for producing directly putting type fermented pickled vegetables |
| CN101032314A (en) * | 2007-04-20 | 2007-09-12 | 李绩 | Producing method of zymolytic bitter vegetable |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904479A (en) * | 2010-08-09 | 2010-12-08 | 邵素英 | Fermented preparation method of vegetables |
| CN106509829A (en) * | 2016-10-14 | 2017-03-22 | 吴迪 | Preparation method of compound color fixative for dried vegetables and fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101773237B (en) | 2013-05-08 |
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