CN103549349B - 一种山野菜泡菜的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
本发明涉及蔬菜加工领域,即一种山野菜泡菜的加工方法。特别是蕨菜、刺嫩芽、刺拐棒泡菜的加工及制品。其步骤如下:(1)选料。(2)配制盐水。(3)护色、保脆。(4)装坛。(5)接种乳酸菌。(6)密封泡制。本发明涉及到山野菜泡菜的加工工艺及制品研究,可以延长贮藏期,缓解季节间的平衡,满足不同地域、人群的需要,同时还可以为企业开发一种新产品,增加其经济利润。该工艺条件下所制备的泡菜其品质好,主要特点是纯种乳酸菌发酵,低盐,低亚硝酸盐,口感爽脆、酸香,营养成分损失少,具有四川泡菜的典型特点,符合消费者的需求,解决了传统山野菜盐腌的弊端。在罐藏、低温条件下可保藏8-12个月。
Description
技术领域
本发明涉及蔬菜加工领域,即一种山野菜泡菜的加工方法。特别是蕨菜、刺嫩芽、刺拐棒泡菜的加工及制品。
背景技术
蕨菜又叫拳头菜、如意菜。其学名为 Pteridium aquilinum (Linn.)Kuhnvar. latiusculum (Desv.)Underw.ex Heller,属于凤尾蕨科。多分布于稀疏针阔混交林、腐殖质肥沃的林下、灌丛等处。其性寒,味甘、微苦、无毒;其食用部分是未展开的幼嫩叶芽,是一种营养价值极高的纯天然无污染的绿色保健蔬菜,兼有食用与药用价值,因而素有“山珍”、“山菜之王”的美誉,是世界公认的健康绿色食品。蕨菜富含人体所需的蛋白质、维生素、糖类、有机酸、纤维素和铁、钙、磷、锗等多种微量元素及16种以上的氨基酸,其特有的蕨甙、生物碱、多种蕨素、麦角固醇等营养成分,具有解热、利尿、益气、养阴、健胃、固肾、除湿等功效及恢复脑细胞功能和安神降压的作用。
除蕨菜之外,刺嫩芽、刺拐棒等山野菜也是绿色蔬菜,广受欢迎。山野菜作为野生食用资源,其蕴藏量丰富,营养价值高,资源丰富,备受消费者青睐。
由于山野菜的季节性较强,宜在萌芽后不久采摘。蕨菜采摘后会在短时间内褐变、老化及变质,蕨菜保鲜贮藏非常困难,造成蕨菜因来不及处理或处理不当而使品质严重下降,资源浪费严重,造成一定的经济损失。在现有技术中,其加工方法除鲜食外,也可加工成干菜,或用盐腌制成坯,后经脱盐、复绿、脆化、表面杀菌处理后置于保鲜液中真空包装即得罐头成品。但这些加工方法由于处理环节多,对于原料中的营养成分损失多,生产成本高而受到制约,同时所使用的过多的添加剂会对消费者的健康造成潜在危害,不符合人们对于原生态绿色食品的要求。
发明内容
本发明目的是针对上述不足而提供一种从朝鲜族泡菜中所分离的乳酸菌发酵,生产低盐、低亚硝酸盐,口感爽脆、酸香的山野菜泡菜的加工方法。
本发明的技术解决方案是:一种山野菜泡菜的加工方法,其步骤如下:
(1)选料:取鲜嫩无霉烂的山野菜(蕨菜、刺嫩芽或刺拐棒),水洗干净,再用凉开水最后清洗,沥干备用。
(2)配制盐水:分别取调味料花椒、八角、红树椒、大蒜、生姜、食盐、白酒加入到水中煮沸后冷却备用。盐水中加调味料可以起到抑制杂菌的生长,并使泡菜制品风味浓郁。
(3)护色、保脆:将山野菜放入浓度200-300ppm的醋酸锌溶液(醋酸锌为有机酸盐,即便后期发酵生成的乳酸离解后所产生的的氢离子,与醋酸根结合其酸味也不会影响到产品风味。用醋酸锌效果好,也可用氯化锌或硫酸锌代替,但效果不如醋酸锌好。)和浓度80-120ppm的醋酸铜溶液的混合溶液中,90℃下处理 2min(可以加速护色的速度,同时有效灭酶),再经质量浓度为0.6%的氯化钙溶液浸泡2min即可(选用氯化钙,外来引入的离子少,对产品的负面作用小,氯化钙可以用明矾、亚硫酸氢钙等替代)。
(4)装坛: 取经护色、保脆后山野菜切断休整后放入泡菜坛中,将所配置的盐水浸泡全部原料。
(5)接种乳酸菌: 将从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌接种到盐水中,搅拌使其分散均匀。接种乳酸菌可以保证制品的质量(低亚硝酸盐、酸度适中、风味纯正),短时间起酵,缩短发酵周期。
(6)密封泡制: 于泡菜坛坛沿处加水后用盖盖严,20℃条件下泡制10-15天即可食用。
上述方案中,可以加料调拌后密封冷藏;具体是密封泡制后,将泡菜从坛中取出后清水适度清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。拌料通常是生抽、辣椒油、味精等,提升产品感官品质、增加食欲。
具体是,山野菜泡菜的加工方法,其步骤如下:
(1)选料:取鲜嫩无霉烂的山野菜500g,水洗干净,再用凉开水最后清洗,沥干备用。
(2)配制盐水:分别取调味料花椒3g 、八角3g、红树椒5g、大蒜20g、生姜20g、食盐50g、白酒50mL加入到1000mL水中煮沸后冷却备用。
(3)护色、保脆:将山野菜放入浓度300ppm的醋酸锌溶液和浓度100ppm的醋酸铜溶液的混合溶液中,90℃下处理 2min,再经0.6%的氯化钙溶液浸泡2min即可。
(4)装坛: 取经护色、保脆后山野菜切断休整后放入泡菜坛中,将所配置的盐水浸泡全部原料。
(5)接种乳酸菌: 将从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌接种到盐水中,搅拌使其分散均匀。
(6)密封泡制: 于泡菜坛坛沿处加水后用盖盖严,20℃条件下泡制10-15天即可食用。
(7)加料调拌后密封冷藏;具体是密封泡制后,将泡菜从坛中取出后清水清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。
乳酸菌分离鉴定:从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌。
本发明的优点是:1、本发明涉及到山野菜泡菜的加工工艺及制品研究,利用微生物发酵的原理形成一种酸性环境,既可以赋予产品新的风味又可以保证其原有的营养成分和风味,更主要的是可以延长贮藏期,缓解季节间的平衡,满足不同地域、人群的需要,同时还可以为企业开发一种新产品,增加其经济利润。2、该工艺条件下所制备的泡菜其品质好,主要特点是纯种乳酸菌发酵,低盐,低亚硝酸盐,口感爽脆、酸香,营养成分损失少,具有四川泡菜的典型特点,符合消费者的需求,解决了传统山野菜盐腌的弊端。在罐藏、低温条件下可保藏8-12个月。3、验证实验结果为:以蕨菜为原料所得的泡菜其亚硝酸盐含量为2.231mg·kg-1,总酸含量为3.572g·kg-1,总砷含量为0.17mg·kg-1,铅含量为0.57mg·kg-1,大肠菌群为27MPN/100g,该工艺制作的山野菜泡菜的理化指标皆符合行业标准,本研究可为山野菜泡菜工业化生产提供理论基础。
下面将结合实施例对本发明的实施方式作进一步详细描述。以下描述,只是本发明的具体实施方式,各种举例说明不对本发明的实质内容构成限制。
具体实施方式
实施例
山野菜泡菜的加工方法,其步骤如下:
1、乳酸菌分离鉴定
从东北朝鲜族泡菜中分离亚硝酸盐降解能力强、产酸高的乳酸菌。
2、选料
取鲜嫩无霉烂的山野菜500g(蕨菜、刺嫩芽或刺拐棒)水洗干净后再用凉开水最后清洗,沥干备用。
3、配制盐水
分别称取将调味料花椒3g 、八角3g、红树椒5g、大蒜20g、生姜20g、食盐50g、白酒50mL加入到1000mL水中煮沸后冷却备用。
4、护色、保脆
在醋酸锌溶液浓度300ppm前提下,醋酸铜溶液浓度100ppm时,90℃下处理 2min,再经0.6%的氯化钙溶液浸泡2min即可。
5、装坛
选取护色、保脆后山野菜适当切断休整后放入泡菜坛中,将所配置的盐水浸泡全部原料。
6、接种乳酸菌
将经过筛选、分离、活化后并经过处理的乳酸菌接种到盐水中,适当搅拌使其分散均匀。
7、密封泡制
于坛沿处加水后用盖盖严,20℃左右条件下泡制10-15天即可食用。
8、加料调拌后密封冷藏
将泡菜从坛中取出后清水清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。
实验例
选取东北朝鲜族泡菜作为发酵菌种的筛选,主要是考虑到地域与长白山山野菜所在的自然环境条件相似,保证后期的发酵正常。
因此以金刚山泡菜为原料(辣白菜和酸萝卜)从中分离乳酸菌,试验中从金刚山朝鲜族萝卜泡菜分离出8株乳酸菌,经革兰氏染色、触媒反应等进行鉴定,分别命名为LB1、LB2、LB3、LB4、LB5、LB6、LB7、LB8;从金刚山朝鲜族辣白菜泡菜中分离出8株乳酸菌,分别命名为BC1、BC2、BC3、BC4、BC5、BC6、BC7、BC8。并对所分离的乳酸菌进行产酸能力、亚硝酸降解能力进行试验,从中选取优良菌株(LB5、LB6、LB7、BC3、BC6、BC8)作为发酵菌种,并对其进行复配使用,进行山野菜泡菜发酵试验。
1、乳酸菌的分离,纯化及保藏
取各泡菜汁进行梯度稀释,选取适宜的稀释度,取1mL于平板中,用灭菌的45℃-50℃的加有2%CaCO2的MRS固体培养基倾倒平板,于培养箱中30℃培养48h,挑取有溶钙圈的单菌落,在平板上划线分离,反复纯化。经革兰氏染色和接触酶反应及镜检挑出革兰氏阳性、接触酶阴性镜检合格的菌株分别转移至MRS斜面培养基上,于4℃条件下保存。
菌种的活化:取斜面保存的菌种活化到平板上备用。
2、菌种筛选、活化及保存所用的培养基
MRS固体培养基
蛋白胨 10g;牛肉浸粉 10g;酵母浸粉 5g;葡萄糖 20g;柠檬酸二铵2g;硫酸镁0.58g;磷酸氢二钾2g;硫酸锰0.25g;乙酸钠5g;吐温80 1mL;琼脂粉 15g;蒸馏水1000mL。
调pH值6.2-6.4,121℃灭菌15min。
MRS液体培养基
蛋白胨 10g;牛肉浸粉 10g;酵母浸粉 5g;葡萄糖 20g;柠檬酸二铵2g;硫酸镁0.58g;磷酸氢二钾2g;硫酸锰0.25g;乙酸钠5g;吐温80 1mL;蒸馏水1000mL。
调pH值6.2-6.4,121℃灭菌15min。
乳酸菌的形态学鉴定
取乳酸菌分别涂到MRS平板上,30℃培养48h,观察菌落特征,去典型的菌落做革兰氏染色并在油镜下观察菌体形态。
3、产酸速度实验
取初步筛选完的乳酸菌活化后接入已灭菌的10mLMRS液体培养基中,于30℃下震荡培养18h后,取此菌悬液0.5mL接入50mL已灭菌的MRS液体培养基中,于30℃下震荡培养,并每隔2h取样5mL测定其pH值。
4、亚硝酸盐降解实验
取初步筛选完的乳酸菌活化后接入已灭菌的10mLMRS液体培养基中,于30℃下震荡培养18h后,取此菌悬液1mL接入100mL已灭菌的含有NaNO2(10mg·L-1)的MRS液体培养基中。于30℃震荡培养72小时。并采用盐酸萘乙二胺法测定其亚硝酸盐含量。
降解率=发酵液中NaNO2含量/10mg·L-1×100%。
5、所筛选的菌种在山野菜泡菜发酵中的使用
于试管斜面挑取两环接种到装有10mL培养基的试管中培养18h后,再用移液管吸取2 mL接种到装有10三角瓶中进行活化复壮。
通过试验得到最好口感的山野菜泡菜加工的最佳工艺为,乳酸菌接种量7%,盐浓度4%,菌种BC3(为乳酸四联球菌),菌种LB7(为乳酸杆菌)。验证实验结果为:以蕨菜为原料所得的泡菜其亚硝酸盐含量为2.231mg·kg-1,总酸含量为3.572g·kg-1,总砷含量为0.17mg·kg-1,铅含量为0.57mg·kg-1,大肠菌群为27MPN/100g,该工艺制作的山野菜泡菜的理化指标皆符合行业标准,本研究可为山野菜泡菜工业化生产提供理论基础。
Claims (2)
1.一种山野菜泡菜的加工方法,其特征步骤如下:
(1)选料:取鲜嫩无霉烂的山野菜500g,水洗干净,再用凉开水最后清洗,沥干备用;
(2)配制盐水:分别取调味料花椒3g 、八角3g、红树椒5g、大蒜20g、生姜20g、食盐50g、白酒50mL加入到1000mL水中煮沸后冷却备用;
(3)护色、保脆:将山野菜放入浓度300ppm的醋酸锌溶液和浓度100ppm的醋酸铜溶液的混合溶液中,90℃下处理 2min,再经0.6%的氯化钙溶液浸泡2min即可;
(4)装坛: 取经护色、保脆后山野菜切断修整后放入泡菜坛中,将所配制的盐水浸泡全部原料;
(5)接种乳酸菌:将从东北朝鲜族泡菜中分离的亚硝酸盐降解能力强、产酸高的乳酸菌接种到盐水中,搅拌使其分散均匀,乳酸菌接种量7%;
(6)密封泡制:于泡菜坛坛沿处加水后用盖盖严,20℃条件下泡制10-15天即可食用;
(7)加料调拌后密封冷藏;具体是密封泡制后,将泡菜从坛中取出后清水清洗后切断,将配好的拌料与之混合均匀,装罐后密封冷藏。
2.按照权利要求1所述的山野菜泡菜的加工方法,其特征在于山野菜是蕨菜、刺嫩芽或刺拐棒。
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