CN103110077A - Functional great burdock achene pickle with high content of lactic acid bacteria - Google Patents

Abstract

The invention discloses a functional great burdock achene pickle with high content of lactic acid bacteria, which belongs to the further processing field of vegetables. The great burdock achene pickle is formed by adopting the burdock as main component, adopting the salt, white granulated sugar, ginger, garlic, pepper, anise and bark of Japanese cinnamon as auxiliary material, and then naturally fermenting at room temperature. The great burdock achene pickle comprises the following raw materials by weight in parts: 78-82 parts of the fresh burdock, 4-10 parts of the salt, 8-14 parts of the white granulated sugar, 3-6 parts of the ginger, 2-4 parts of the garlic, 0.3-0.8 part of the pepper, 0.1-0.5 part of the anise and 0.2-0.6 part of the bark of Japanese cinnamon. The functional great burdock achene pickle disclosed by the invention has the following advantages that the content of the lactic acid bacteria in the pickle is high, which is 7-8 Log; the raw material is low in cost and is easily available; the production process is simple, and the operation is simple; the color of the pickle is pleasant to the eyes; the taste is sweet and sour, which is widely accepted by people having different tastes; the problem that the texture of a large number of the vegetables becomes soft after being fermented is solved; and the economic value added of the burdock is improved, so that the income of farmers is increased, and the physical health of people is promoted.

Description

The functional radix bardanae pickles of high lactic acid bacteria content

Technical field

The present invention relates to the functional radix bardanae pickles of a kind of high lactic acid bacteria content, belong to field of vegetable deep-processing.

Background technology

Pickles have long history, it is popular traditional lactic fermentation vegetable product, the nutriment loss seldom in the process, it is attracting the consumer of lot of domestic and foreign with tender quality crisp, good to eat, appetizing, and wherein contain the healthy and helpful biodiasmin to the people, lactic acid bacteria content is 10 in the at present general vegetable stock ^{6～ 7}Cfu/mL often eats and can take in a large amount of biodiasmins and lactic acid bacteria metabolite, and it has the health cares such as regulating intestinal canal colony balance, reduction cholesterol, raising immunity of organisms.Although the fermented vegetable of China has been obtained very large achievement over nearly 20 years, developed country compares with the salted ﹠ preserved vegetable industry, also exists very large gap, be embodied in enterprise and disperse, level differs, inefficiency, the problems such as kind is single have seriously restricted the development of China's fermented vegetable industry.The development of pickles industry needs active development pickles kind, the production technology of further investigation fermented vegetable, and the improving product technology content increases value-added content of product.

Burdock is subject to consumer's welcome in recent years with its unique quality, contains abundant nutritional labeling in the radix bardanae, and wherein oligosaccharide content is especially abundant.Compound sugar has micro-ecological environment in the human body of improvement in the burdock, is conducive to the propagation of probio, suppresses the growth of the interior salmonella of intestines and spoilage organisms, regulates gastrointestinal function, and anti-treating constipation improved the health-care effects such as immune function of human body.The burdock product category is less in the market, and the burdock pickles are more rarely seen.

Summary of the invention

The present invention is directed to the low characteristics of single, the functional added value of the present pickle production kind of China, provide a kind of high lactic acid bacteria content functional radix bardanae pickles.

The present invention realizes with following technical scheme: the functional radix bardanae pickles of a kind of high lactic acid bacteria content, it is take bright burdock as primary raw material, is aided with auxiliary material and is processed into, and described auxiliary material is salt, white granulated sugar, ginger, garlic, anise, Chinese prickly ash, cassia bark, the weight portion of each raw material is: 78～86 parts of bright burdocks, 4 ~ 10 parts of salt, 8 ~ 14 parts of white granulated sugars, 3 ~ 6 parts in ginger, 2 ~ 4 parts in garlic, 0.3～0.8 part in Chinese prickly ash, anistree 0.1～0.5 part, 0.2 ~ 0.6 part on cassia bark;

Concrete grammar is as follows:

(1) choose high-quality, without the bright burdock of disease and pest, wash silt particle with running water, surface moisture dries in the shade; Again burdock is cut into the square strip of 5cm*1cm, in clear water, soaks 15min, in cold water, soak again 15min after pulling out, drain away the water; Section after ginger is cleaned with cold water; Choose high-quality Chinese prickly ash, anise, dried orange peel and put into gauze bag, mouth is tightened;

(2) the fermentation altar scrubs clean, and uses 90 ~ 100 ℃ of boiling water to soak 15min again, and water is outwelled.With burdock in the step (1) and spice dress altar; Salt, white granulated sugar are put into cold water, after stirring is fully dissolved it water are injected in the altar; Or salt, white granulated sugar put into boiling water, stir and it is fully dissolved water is injected in the altar after being cooled to room temperature; The envelope altar places the room temperature bottom fermentation, and fermentation time was 7 ~ 10 days when summer, room temperature was 25 ~ 35 ℃, and fermentation time was 10 ~ 15 days when room temperature was 15 ~ 25 ℃, and fermentation time was 15 ~ 20 days when room temperature was 5 ~ 15 ℃;

(3) after fermentation is finished pickles are carried out aseptic canning;

(4) canned good pickles are preserved in 4 ° of C, and the quality guarantee period is 15 ~ 25 days.

The invention has the beneficial effects as follows: lactic acid bacteria content is high in the pickles, can reach 7～8Log; Cost of material is cheap, be easy to get; Production technology is simple, easy operating; The pickles color is pleasing; Local flavor sour-sweet is good to eat, can be different taste hobby crowd and accepts extensively; Mouthfeel is promoted the production of body fluid sharp and clear, has avoided the problem of texture deliquescing behind most of fermented vegetable; Contain abundant lactic acid bacteria and compound sugar in the pickles, have and adjust gut flora, promote digestion, defaecation, hypotensive, reducing blood lipid, adjusting blood sugar, protect liver, improve immunity of organisms, prevent breast cancer, improve the effect of male erectile dysfunction.The present invention has promoted the technology content of pickles, has improved the burdock economic value added, makes increasing peasant income, promotes people's health.

The specific embodiment:

Embodiment 1:

Prescription: 78 parts of radix bardanaes, 6 parts of salt, 8 parts of white granulated sugars, 4 parts in ginger, 2 parts in garlic, 0.3 part in Chinese prickly ash, anistree 0.3 part, 0.2 part on cassia bark.

Processing method

1) choose high-quality, without the burdock of disease and pest, wash surperficial silt particle with running water, moisture dries in the shade; Burdock is cut into the square strip of 5cm*1cm, in clear water, soaks 15min, in cold water, soak again 15min after pulling out, drain away the water; Section after ginger is cleaned with cold water; Chinese prickly ash, anise, dried orange peel are put into gauze bag, mouth is tightened.

2) the fermentation altar scrubs clean, and soaks 15min with 90 ~ 100 ℃ of boiling water, and with burdock in the step (1) and spice dress altar, salt, white granulated sugar are put into cold water, after stirring is fully dissolved it water are injected in the altar; The envelope altar places the room temperature bottom fermentation, in 30 ℃ of 7 days left and right sides room temperature bottom fermentation times.

3) after fermentation is finished pickles are carried out aseptic canning.

4) canned good pickles are preserved in 4 ° of C.

Case study on implementation 2:

Prescription: 84 parts of radix bardanaes, 8 parts of salt, 6 parts of white granulated sugars, 2 parts in ginger, 3 parts in garlic, 0.5 part in Chinese prickly ash, anistree 0.2 part, 0.3 part on cassia bark.

Processing method

1) choose high-quality, without the burdock of disease and pest, wash surperficial silt particle with running water, moisture dries in the shade; Burdock is cut into the square strip of 5cm*1cm, in clear water, soaks 15min, in cold water, soak again 15min after pulling out, drain away the water; Section after ginger is cleaned with cold water; Choose high-quality Chinese prickly ash, anise, dried orange peel and put into gauze bag, mouth is tightened.

2) the fermentation altar scrubs clean, and soaks 15min with 90 ~ 100 ℃ of boiling water, and with burdock in the step (1) and spice dress altar, salt, white granulated sugar are put into cold water, after stirring is fully dissolved it water are injected in the altar; The envelope altar places the room temperature bottom fermentation, is 10 days in 20 ℃ of left and right sides room temperature bottom fermentation times.

3) after fermentation is finished pickles are carried out aseptic canning.

4) canned good pickles are preserved in 4 ° of C.

Above-mentioned two embodiment gained burdock pickles, sour and sweet palatability, fresh and tender sharp and clear, kept nutritional labeling in the burdock, overcome the shortcoming that raw material radix bardanae matter is hard, be difficult to chew.The lactic acid bacteria total content is up to 7～8Log in the pickles, and long-term the use has a facilitation to healthy.

Claims (1)

1. the one kind high functional radix bardanae pickles of lactic acid bacteria content is characterized in that it is take bright burdock as primary raw material, are aided with auxiliary material and are processed into, and described auxiliary material is salt, white granulated sugar, ginger, garlic, anise, Chinese prickly ash, cassia bark; The weight portion of each raw material is: 78～82 parts of bright burdocks, 4 ~ 10 parts of salt, 8 ~ 14 parts of white granulated sugars, 3 ~ 6 parts in ginger, 2 ~ 4 parts in garlic, 0.3～0.8 part in Chinese prickly ash, anistree 0.1～0.5 part, 0.2 ~ 0.6 part on cassia bark;

Concrete grammar is as follows:

(1) choose high-quality, without the bright burdock of disease and pest, wash silt particle with running water, surface moisture dries in the shade; Again burdock is cut into the square strip of 5cm*1cm, in clear water, soaks 15min, in cold water, soak again 15min after pulling out, drain away the water; Section after ginger is cleaned with cold water; Choose high-quality Chinese prickly ash, anise, dried orange peel and put into gauze bag, mouth is tightened;

(2) the fermentation altar scrubs clean, and uses 90 ~ 100 ℃ of boiling water to soak 15min again, and water is outwelled.With burdock in the step (1) and spice dress altar; Salt, white granulated sugar are put into cold water, after stirring is fully dissolved it water are injected in the altar; Or salt, white granulated sugar put into boiling water, and stirring and it is fully dissolved water is injected in the altar after being cooled to room temperature, water was not to have in the altar solid as good; The envelope altar places the room temperature bottom fermentation, and fermentation time was 7 ~ 10 days when summer, room temperature was 25 ~ 35 ℃, and fermentation time was 10 ~ 15 days when room temperature was 15 ~ 25 ℃, and fermentation time was 15 ~ 20 days when room temperature was 5 ~ 15 ℃;

(3) after fermentation is finished pickles are carried out aseptic canning;

(4) canned good pickles are preserved in 4 ° of C, and the quality guarantee period is 15 ~ 25 days.