CN103349256A - Kudzu root pickled vegetables and preparation method thereof - Google Patents
Kudzu root pickled vegetables and preparation method thereof Download PDFInfo
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- CN103349256A CN103349256A CN2013103151761A CN201310315176A CN103349256A CN 103349256 A CN103349256 A CN 103349256A CN 2013103151761 A CN2013103151761 A CN 2013103151761A CN 201310315176 A CN201310315176 A CN 201310315176A CN 103349256 A CN103349256 A CN 103349256A
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Abstract
The invention relates to kudzu root pickled vegetables and a preparation method thereof. Aiming at the condition that the conventional pickled vegetable consumption market has no kudzu root pickled vegetable, the invention provides a new technology that adopts wild kudzu powder, white wine and softened water as the raw material, and prepares kudzu root pickled vegetable through the steps of heating, constant temperature digestion, cooling and juicing, kudzu flavonoid and a plurality of nutrition ingredients of wild kudzu are reserved, the mineral trace elements have no toxic side effect. The material can be added into the pickled preserved szechuan pickle, lily flower, bamboo shoots, sea-tangle, agaric, radish, and southern pea, so as to fabricate kudzu root pickled vegetable through steps of seasoning, packaging and sterilization. The kudzu root pickled vegetables prepared by the invention makes up the defect that pickled vegetables are high in Na, which induces heart head blood-vessel, so as to enable the consumers to eat the traditional food more comfortably, the product is a green and pure natural food, and has a healthcare function.
Description
Technical field
The present invention relates to field of food, relate in particular to root of kudzu vine pickles and preparation method thereof.
Background technology
In the root of kudzu vine pickles of field of food, there is no with the Wild Pueraria leaching liquor and be combined the product of production and processing with pickles, its preparation method is scientific and reasonable, easy operating; Product nutrition rich content, and tool health-care effect.
Goal of the invention
The present invention is directed to the high sodium composition in the pickles, it is easy to bring out the defective of cardiovascular and cerebrovascular disease to the impact of health; By Pueraria DC flavones contained in the leaching liquor made from root of kudzu vine dry powder and multiple nutrients composition, reduce high sodium composition to the harm of human body, and reach the purpose of repairing damage and guaranteeing health.
Root of kudzu vine pickles comprises that the raw material of following ratio of weight and number forms:
Root of kudzu vine leaching liquor 6～8, pickles 76～81, flavouring 13～16.
The preparation method of root of kudzu vine pickles comprises the following steps:
The preparation of A, root of kudzu vine leaching liquor: the preparation of a. root of kudzu vine dry powder: excavate Wild Pueraria winter, wash clean silt, dirt scrapes off epidermis, is cut into 5～8mm thin slice, dries or dries; Blanking foreign material and the thing that goes mouldy are pulverized with pulverizer, cross the sieve of 3～5mm, pack for subsequent use.
B. lixiviate: ratio takes by weighing the root of kudzu vine dry powder 50～100 of a step by weight, and 50%voL liquor 50～100 places mixer, fully behind the mixing, leave standstill 20～40 minutes after; Demineralized water 100～200 adds in the Cooling or heating jar, is heated with stirring to 40 ° of C, adds mixing and leaves standstill rear root of kudzu vine powder, adds a cover, and continues heating and is stirred to 70 ° of C, and extracting at constant temperature stirred and is cooled to room temperature after 2 hours;
C. squeeze the juice: root of kudzu vine feed liquid after the cooling of b step, send into juice extractor and squeeze the juice, for subsequent use with getting root of kudzu vine leaching liquor behind the 100 order filter-cloth filterings
D. allocate, packing, sterilization, take by weighing by weight weighing c step root of kudzu vine leaching liquor, flavouring, processing in flakes, behind the abundant mixing of pickles of silk, fourth, metering packing, sterilization was cooled to rapidly normal temperature after 15～20 minutes in 90 ° of C water-baths, after drying up packaging bag with blower fan, check, get 100g root of kudzu vine pickles and contain sodium 2～3g, the finished product that kudzu root flavone 3mg is above, vanning warehouse-in.
The root of kudzu vine sweet little suffering of distinguishing the flavor of, gas delicate fragrance, cool in nature, mainly enter the taste warp.Relieving muscles diaphoresis is arranged, invigorating vital function and promoting eruption, analgesic effect of promoting the production of body fluid.Be used for the treatment of splenasthenic diarrhea, pyreticosis thirsty, cure mainly fever caused by exogenous pathogens, pain of the head and nape is strong, measles is sent out not smooth thoroughly, warm disease is thirsty, quenches one's thirst wine poison, the illnesss such as chest impediment and cardialgia.Normal food kudzuvine root starch energy balance the body function is built up health, and improves body resistance against diseases, anti-ageing prolonging life, the vigor of remaining youthful forever.Modern medicine study finds that also kudzu root flavone has cancer-resisting and estrogen-like action, can promote women's beauty treatment, and is especially obvious to middle-aged women and the effect of menopausal women face-nourishing health-care.
So how abundant composition extracts effectively, very crucial, the present invention makees solvent with the ethanol of appropriateness, control does not reach the temperature of boiling point and repeatedly extracts, ethanol is done ratio of solvent water and is made solvent and be more conducive to nutritional labeling is separated out, and the temperature that does not reach boiling point can guarantee that nutritional labeling constant mass-energy in high temperature separates out fully.The bright root of kudzu vine is processed into dry plate, can avoids planting spring the impact of gathering in the crops winter production and processing, dry plate is beneficial to preserve and make produces continuously the more crucial supervision that is more to be conducive to suitability for industrialized production and food security.Tradition is boiled the extraction root of kudzu vine for we and root of kudzu vine leaching liquor of the present invention carries out nutrition contrast (unit: 10
-2G/g)
| ? | Starch | Total dietary fiber | Protein | Crude fat | General flavone | Total amino acid content | K | Ga | Mg | Zn | Fe | Mn |
| Leaching liquor | 27.08 | 27.51 | 6.73 | 0.59 | 0.14 | 3896.34 | 537.1 | 168.97 | 93.41 | 2.05 | 7.79 | 1.63 |
| Boiling liquid | 50.53 | 2.89 | 0.14 | 0.18 | 0.03 | 158.64 | 16.53 | 6.68 | 2.68 | - | 1.84 | 0.04 |
By relatively clearly drawing: the nutrient composition content of the root of kudzu vine is the important evidence of developing root of kudzu vine product, preserving its nutritive value, because the difference of processing conditions, variation has occured in the nutrient composition content of the root of kudzu vine, the nutritive loss that tradition is boiled is maximum, and the present invention has preserved every nutritional labeling of the root of kudzu vine preferably.
Compare test: the sodium of pickles and root of kudzu vine pickles sodium salt are relatively
| Sample | NaNo 2/mg﹒kg 1 | RSD/% | Standard |
| Pickled radish | 0.368 | 1.035 | 4 |
| Pickles | 0.297 | 0.290 | 4 |
| Garlic salts down | 0.451 | 1.110 | 4 |
| Sauerkraut | 1.590 | 0.860 | 4 |
| Steep sharp green pepper | 0.672 | 1.970 | 4 |
| Root of kudzu vine pickles | 0.216 | 0.534 | 4 |
The natrium nitrosum toxic action is paralysis vasomotor center, respiratory center and peripheral vessels; Form ferrihemoglobin.Acute poisoning shows as general weakness, headache, dizziness, nausea,vomiting,diarrhea, feeling of chest tightness and expiratory dyspnea; Mucocutaneous obvious cyanosis is seen in inspection.Severe patient blood pressure drops, stupor, death.Workers exposed hand, pedal skin can damage.
The present invention is directed to existing pickles consumption market, there is no the sale present situation of root of kudzu vine pickles.The present invention adopts with Wild Pueraria dry powder, liquor and demineralized water, by heating, extracting at constant temperature, cooling, the new technology of squeezing the juice, get by experiment 100g root of kudzu vine pickles and contain sodium 2～3g, more than the kudzu root flavone 3mg, with identical flood the stain dish its to contain the sodium amount obviously little, keep Pueraria DC flavones and the multiple nutrients composition of Wild Pueraria, mineral trace element, order has no side effect.Add the hot pickled mustard tube through salt marsh to, chrysanthemum, bamboo shoots, sea-tangle, auricularia auriculajudae, radish, in the raw material of cowpea, by seasoning, packing, the techniques such as sterilization are made root of kudzu vine pickles.Remedied the high sodium of pickles brings out cardiovascular and cerebrovascular disease to human body deficiency, edible this that allows the consumer feels more relieved traditional liked food, and it is green that product belongs to, natural food, and tool health care.
The specific embodiment
Embodiment one
A. the preparation of root of kudzu vine dry powder: excavate the wild bright root of kudzu vine winter, wash clean silt dirt, scrape off epidermis, be cut into the 5mm thin slice, dry or dry, select foreign material and go mouldy behind the thing, pulverize with pulverizer, cross the sieve of 5mm, pack for subsequent use;
B. lixiviate: take by weighing in proportion the root of kudzu vine dry powder 100kg of a step, 50%voL liquor 100kg places mixer, fully behind the mixing, leave standstill 30 minutes after; Demineralized water 200kg adds in the Cooling or heating jar, when being heated with stirring to 40 ° of C, adds the root of kudzu vine powder after mixing leaves standstill, and adds a cover, and continues to be heated with stirring to 70 ° of C, and extracting at constant temperature stirred and is cooled to room temperature after 2 hours;
C. squeeze the juice: the cooled kudzu-vine root powder liquid of b step, send into juice extractor and squeeze the juice, for subsequent use with getting root of kudzu vine leaching liquor behind the 100 order filter-cloth filterings;
D. allocate, packing, sterilization: c step root of kudzu vine leaching liquor is taken by weighing 6%, chilli powder, zanthoxylum powder, ginger powder 13%, pickled sliced bamboo shoot 81% after the processing, fully behind the mixing, metering packs, sterilization is 15 minutes in 90 ° of C water-baths, be cooled to rapidly normal temperature, dry up packaging bag with blower fan after, check, 100g root of kudzu vine pickles contain sodium 2～3g, the finished product that kudzu root flavone 3mg is above, the vanning warehouse-in.
Embodiment two
A. the preparation of root of kudzu vine dry powder: excavate the wild bright root of kudzu vine and wash clean silt dirt winter, scrape off epidermis, be cut into the 6mm thin slice, dry or dry, pulverize with pulverizer, cross the sieve of 3mm, pack for subsequent use;
B. lixiviate: take by weighing in proportion the root of kudzu vine dry powder 80kg of a step, 50%voL liquor 100kg places mixer, fully behind the mixing, leave standstill 30 minutes after; Demineralized water 150kg adds in the Cooling or heating jar, when being heated with stirring to 40 ° of C, adds the root of kudzu vine powder after mixing leaves standstill, and adds a cover, and continues to be heated with stirring to 70 ° of C, and extracting at constant temperature stirred and is cooled to room temperature after 2 hours;
C. squeeze the juice: the cooled kudzu-vine root powder liquid of b step, send into juice extractor and squeeze the juice, for subsequent use with getting root of kudzu vine leaching liquor behind the 100 order filter-cloth filterings;
D. allocate, packing, sterilization: c step root of kudzu vine leaching liquor is taken by weighing 7%, Zanthoxylum essential oil, ginger oil, monosodium glutamate 15%, pickled sea-tangle after the processing, auricularia auriculajudae silk 78%, fully behind the mixing, metering packs, sterilization is 18 minutes in 90 ° of C water-baths, be cooled to rapidly normal temperature, dry up packaging bag with blower fan after, check, 100g root of kudzu vine pickles contain sodium 2～3g, the finished product that kudzu root flavone 3mg is above, the vanning warehouse-in.
Embodiment three
A. the preparation of root of kudzu vine dry powder: excavate the wild bright root of kudzu vine and wash clean silt dirt winter, scrape off epidermis, be cut into the 8mm thin slice, select foreign material and go mouldy behind the thing, pulverize with pulverizer, cross the sieve of 4mm, pack for subsequent use;
B. lixiviate: take by weighing in proportion the root of kudzu vine dry powder 100kg of a step, 50%voL liquor 100kg places mixer, fully behind the mixing, leave standstill 30 minutes after; Demineralized water 200kg adds in the Cooling or heating jar, when being heated with stirring to 40 ° of C, adds the root of kudzu vine powder after mixing leaves standstill, and adds a cover, and continues to be heated with stirring to 70 ° of C, and extracting at constant temperature stirred and is cooled to room temperature after 2 hours;
C. squeeze the juice: the cooled kudzu-vine root powder liquid of b step, send into juice extractor and squeeze the juice, for subsequent use with getting root of kudzu vine leaching liquor behind the 100 order filter-cloth filterings;
D. allocate, packing, sterilization: c step root of kudzu vine leaching liquor is taken by weighing 8%, chilli powder, sesame oil, chickens' extract 16%, pickling radishes fourth 76% after the processing, fully behind the mixing, metering packs, sterilization is 20 minutes in 90 ° of C water-baths, be cooled to rapidly normal temperature, dry up packaging bag with blower fan after, check, 100g root of kudzu vine pickles contain sodium 2～3g, the finished product that kudzu root flavone 3mg is above, the vanning warehouse-in.
Pickles also comprise cylinder beans, chrysanthemum, cowpea, ginger, garlic, cucumber, mushroom etc. all can be pickled dish.
Claims (2)
1. root of kudzu vine pickles comprises that the raw material of following ratio of weight and number forms:
Root of kudzu vine leaching liquor 6～8, pickles 76～81, flavouring 13～16.
2. the preparation method of root of kudzu vine pickles comprises the following steps:
The preparation of a, root of kudzu vine leaching liquor: the preparation of a. root of kudzu vine dry powder: excavate Wild Pueraria winter, wash clean silt, dirt scrapes off epidermis, is cut into 5～8mm thin slice, dries or dries; Blanking foreign material and the thing that goes mouldy are pulverized with pulverizer, cross the sieve of 3～5mm, pack for subsequent use;
B. lixiviate: ratio takes by weighing the root of kudzu vine dry powder 50～100 of a step by weight, and 50%voL liquor 50～100 places mixer, fully behind the mixing, leave standstill 20～40 minutes after; Demineralized water 100～200 adds in the Cooling or heating jar, is heated with stirring to 40 ° of C, adds mixing and leaves standstill rear root of kudzu vine powder, adds a cover, and continues heating and is stirred to 70 ° of C, and extracting at constant temperature stirred and is cooled to room temperature after 2 hours;
C. squeeze the juice: root of kudzu vine feed liquid after the cooling of b step, send into juice extractor and squeeze the juice, for subsequent use with getting root of kudzu vine leaching liquor behind the 100 order filter-cloth filterings
D. allocate, packing, sterilization, take by weighing by weight weighing c step root of kudzu vine leaching liquor, flavouring, processing in flakes, behind the abundant mixing of pickles of silk, fourth, metering packing, sterilization was cooled to rapidly normal temperature after 15～20 minutes in 90 ° of C water-baths, dry up with blower fan and to pack, the vanning warehouse-in.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561813A (en) * | 2004-04-15 | 2005-01-12 | 任军 | Bottled pickled vegetable and its making method |
| CN102697011A (en) * | 2012-06-26 | 2012-10-03 | 江苏早晚食品有限公司 | California burclover producing process capable of removing salt marsh nitrite harmful substances |
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2013
- 2013-07-25 CN CN2013103151761A patent/CN103349256A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561813A (en) * | 2004-04-15 | 2005-01-12 | 任军 | Bottled pickled vegetable and its making method |
| CN102697011A (en) * | 2012-06-26 | 2012-10-03 | 江苏早晚食品有限公司 | California burclover producing process capable of removing salt marsh nitrite harmful substances |
Non-Patent Citations (4)
| Title |
|---|
| 何淑玲等: "泡菜中亚硝酸盐问题的研究进展", 《食品与发酵工业》 * |
| 张庆乐等: "黄酮类化合物在阻断亚硝胺合成中的应用", 《食品科技》 * |
| 朱凤妹等: "大蒜浸提液清除酱腌菜中亚硝酸盐的研究", 《中国调味品》 * |
| 王琪等: "11种中草药对亚硝胺合成阻断能力与总黄酮含量相关性研究", 《中国中药杂志》 * |
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Application publication date: 20131016 |