CN103610005A - Method for preparing tuber pickled vegetables through three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology - Google Patents
Method for preparing tuber pickled vegetables through three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000005516 engineering process Methods 0.000 title claims abstract description 18
- 238000007605 air drying Methods 0.000 title claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims description 51
- 235000021110 pickles Nutrition 0.000 claims description 48
- 239000002504 physiological saline solution Substances 0.000 claims description 26
- 239000000725 suspension Substances 0.000 claims description 24
- 241000894006 Bacteria Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 238000010009 beating Methods 0.000 claims description 14
- 239000012530 fluid Substances 0.000 claims description 13
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 10
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 240000007087 Apium graveolens Species 0.000 claims description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 8
- 235000010591 Appio Nutrition 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 8
- 241000522254 Cassia Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000019713 millet Nutrition 0.000 claims description 8
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 230000008595 infiltration Effects 0.000 claims description 6
- 238000001764 infiltration Methods 0.000 claims description 6
- 239000012466 permeate Substances 0.000 claims description 6
- 230000000630 rising effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 238000003860 storage Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 description 12
- 235000002767 Daucus carota Nutrition 0.000 description 12
- 240000005265 Lupinus mutabilis Species 0.000 description 7
- 235000008755 Lupinus mutabilis Nutrition 0.000 description 7
- 235000019095 Sechium edule Nutrition 0.000 description 7
- 230000000740 bleeding effect Effects 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 240000004307 Citrus medica Species 0.000 description 3
- 235000001938 Citrus medica Nutrition 0.000 description 3
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 3
- 240000001980 Cucurbita pepo Species 0.000 description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019262 disodium citrate Nutrition 0.000 description 1
- 239000002526 disodium citrate Substances 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
Classifications
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preparing tuber pickled vegetables through a three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology. The method comprises the following steps: performing three-stage air-drying on tuber vegetables; storing dehydrated tuber vegetables in a freezer of -18 DEG C for 10-12 months; during production, performing repeated permeation on the frozen tuber vegetables and a pickled vegetable fermenting solution under the positive-negative high-pressure condition, and performing permeation under the multi-section ultra-high-pressure condition to obtain the tuber pickled vegetables. According to the method, the usage amount of salt is reduced, the dehydrating time is greatly shortened, and the storage time of the dehydrated vegetables is prolonged.
Description
Technical field
The present invention relates to the preparation method of fermentation pickled vegetable, in particular the dry multistage super-pressure of a kind of force 3 wind and positive and negative high-pressure osmosis technology are prepared the method for tubers pickles.
Background technology
At present, Sichuan characteristic pickle production is still continued to use the traditional fabrication method of first salted after fermentation, and traditional production technology exists many drawbacks.(1) fresh vegetable raw-material is difficult to long-term storage, add the restriction of traditional production technology, can only be in the centralized production processing of vegetables mature period, in order to guarantee the production and processing of later stage pickles, can only carry out high salt to raw material pickled, limit to so greatly the time of pickles processing.(2) high salt was pickled dehydration and was directly caused that pickles sodium content is high, content of nitrite is high early stage, ate more or eat for a long time such kimchi products health that is harmful to health.(3) salted dewatering process needs the huge salt pond of floor space, has greatly improved the cost budgeting of pickles processing.(4) it is huge that high salt is pickled the required salt of the dewatering process amount of expending, and causes the cost budgeting of pickle production high.(5) high salt pickle the high salt salt solution producing in dewatering process difficult, process and to expend height, and as easy as rolling off a log contaminated environment.(6) cycle that later stage pickle fermentation needs is long, consuming time, directly affects the efficiency of pickle production processing.(7) environmental condition of pickle fermentation and technical conditions should not be controlled, and fermented quality is unstable, and product quality heterogeneity is also unfavorable for industrialization, scale and standardized production simultaneously.If therefore still continue to use the traditional handicraft of first salted after fermentation, be difficult to realize large-scale high rate of industrialization production.
Summary of the invention
Technical problem to be solved by this invention is the deficiency existing in preparing Pickles, Sichuan Style for prior art, provides the dry multistage super-pressure of a kind of force 3 wind and positive and negative high-pressure osmosis technology to prepare the method for tubers pickles.
Technical scheme of the present invention is as follows:
The dry multistage super-pressure of force 3 wind and positive and negative high-pressure osmosis technology are prepared a method for tubers pickles, comprise the following steps:
(1) pretreatment of raw material
Choose fresh tuberous vegetable raw material, clear water soaks 15min～20min, cleans, and finally needs stripping and slicing or chopping, then by standby after the raw material draining 10min-20min handling well according to product;
(2) force 3 wind is dry
Pretreated raw material is placed on to force 3 wind in hot air drier and does, the dry minute three phases of force 3 wind: the first stage, temperature is controlled at 25 ℃～35 ℃, starts air blast simultaneously, dry 2h～3h, during drying stirs once every 10min～20min; Second stage, temperature is controlled at 35 ℃～45 ℃, and forced air drying 1h～2h, stirs once every 10min～20min; Phase III, temperature is controlled at 45 ℃～55 ℃, every 10min～20min, stirs once, after forced air drying 1h～2h, goes out baking oven, obtains water content and be 30%～40% tuberous vegetable raw material;
Pickle for (3) three times
The vegetable raw-material that (2) are made carries out three salt spices and pickles: for the first time, add 2% salt of vegetable raw-material quality to carry out spice and pickle, in curing process, will constantly seethe and rub raw material, it is pickled evenly, pickle 0.5～1h; For the second time, add 1.5% salt of vegetable raw-material quality, in curing process, constantly seethe and rub raw material, pickle 1～1.5h; For the third time, then add 1.5% salt of vegetable raw-material quality, in curing process, constantly seethe and rub raw material, pickle 1～1.5h; The water content that three spices are pickled rear tuberous vegetable raw material is 30～35%;
(4) freezing pretreatment
The tuberous vegetable raw material that step (3) is pickled is placed in the freezer of-18 ℃ and refrigerates;
(5) multistage super-pressure and positive and negative high-pressure osmosis technology are prepared pickles
By in (4) through freezing pretreated tuberous vegetable raw material and pickled vegetable fermentation liquor in mass ratio the ratio of 1:3 mix, then carry out repeatedly positive and negative high-pressure osmosis; Tuberous vegetable raw material after positive and negative high-pressure osmosis is repeatedly carried out to multistage super-pressure again in super high pressure food treatment facility to permeate repeatedly; Finally tuberous vegetable raw material is taken out and manually rubbed, so that the abundant rehydration of vegetable raw-material and zymotic fluid infiltration are evenly.
Described pickled vegetable fermentation liquor, its preparation method is that pericarpium zanthoxyli schinifolii, garlic, fresh young ginger, fresh chilli or millet green pepper, rock sugar, blue or green celery, dried orange peel, cassia bark, cloves, fennel seeds leaf, Chinese cassia tree, anise, onion, fresh tuber class vegetables and cold water are mixed and made into juice, and then add composite zymocyte physiological saline suspension, ferment at constant temperature 18h～24h at 30 ℃.
Described pickled vegetable fermentation liquor, wherein to account for the mass fraction of water be pericarpium zanthoxyli schinifolii 0.5～1.5%, garlic 0.5～1.5%, fresh young ginger 1～1.5%, fresh chilli or millet green pepper 3.0～5.0%, rock sugar 1.0～1.5%, blue or green celery 0.5～1.5%, dried orange peel 0.1～0.5%, cassia bark 0.1～0.5%, cloves 0.05～0.2%, fennel seeds leaf 0.05～0.2%, Chinese cassia tree 0.5～0.8%, anistree 0.5～1%, onion 1～1.5%, fresh tuber class vegetables 3.0～5.0% to each composition; The quality of the composite zymocyte physiological saline suspension adding is 5～10% of juice quality.
Described pickled vegetable fermentation liquor, its composition pericarpium zanthoxyli schinifolii, garlic, fresh chilli or millet green pepper, blue or green celery, onion and the making beating of fresh tuber class vegetables; Fresh young ginger, rock sugar, dried orange peel, cassia bark, cloves, fennel seeds leaf, Chinese cassia tree and anise are smashed.
Described composite zymocyte physiological saline suspension is 10 by 25%～35% bacteria concentration
8the lactobacillus acidophilus physiological saline suspension of cfu/mL, 25%～35% bacteria concentration are 10
8the Lactobacillus rhamnosus physiological saline suspension of cfu/mL and 30%～50% bacteria concentration are 10
8the Lactobacillus plantarum physiological saline suspension of cfu/mL forms.
Described method, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum all expand under 35 ℃～38 ℃ conditions and cultivate 18h～36h in MRS fluid nutrient medium, by nutrient solution, at centrifugal force, be centrifugal 5min～8min under 4000g again, supernatant is outwelled, with physiological saline suspended bacteria, make.MRS medium component wherein: beef protein powder 10g, flesh of fish juice 10g, YE 5g, glucose 20g, sodium acetate 5g, disodium citrate 2g, magnesium sulfate 0.28g, distilled water 1000ml, adjust medium pH 6.5 ± 0.2.Wherein lactobacillus acidophilus (CICC6075), Lactobacillus rhamnosus (CICC21005) and Lactobacillus plantarum (CICC6008) are all purchased in Chinese industrial microorganism fungus kind preservation administrative center.
Described method; a positive and negative tripping infiltration minute three phases repeatedly: the first stage, after being increased to 0.8Mpa, pressure keeps 5min～10min, then bleed off rapidly pressure; again vegetable raw-material is evacuated to pressure-60Kpa, keeps unloading vacuum recovery normal pressure after negative high voltage 5min～10min; Second stage, keeps 10min～20min after again pressure being increased to 0.8Mpa, then bleeds off rapidly pressure, then vegetable raw-material is evacuated to pressure-60Kpa, keeps unloading vacuum after negative high voltage 10min～20min and recovers normal pressure; Phase III, keeps 20min～30min after pressure is increased to 0.8Mpa, then slowly bleeds off pressure and makes it restore to normal pressure.
Described method, multistage super-pressure permeates a minute three phases repeatedly: the first stage, pressure is increased to 200Mpa, keep 15min～20min; Second stage, continues rising pressure to 400Mpa, keeps 8min～10min; Phase III, then continue rising pressure to 600Mpa, after maintenance 5min～8min, slowly bleed off pressure and make it recover normal pressure.
The invention has the beneficial effects as follows: (1) direct hedge of the present invention the traditional production and processing modes of Sichuan characteristic pickles, do not re-use the technical scheme that high salt pickles but carry out the dehydration of pickles raw material with the dry technology of force 3 wind, therefore in whole process, effectively controlled the use amount of salt, compared salt use amount with conventional art and reduced by 7%～10% more than.Greatly saved the cost of pickles processing.(2) compare with traditional processing technology, the present invention has also effectively controlled sodium content and the content of nitrite of kimchi products, the pickles sodium content of producing than traditional handicraft has reduced by 40%～60%, nitrite has reduced by 25%～50%, finally make sodium content be controlled at 2%～4%, content of nitrite is controlled at 10mg/kg～15mg/kg.(3) the present invention substitutes high salt in traditional handicraft by the dry technology of force 3 wind and pickles the technology of dehydration and carry out the dehydration of raw material, makes dewatering time from 1～2 month, shorten to 8h～12h, has obviously shortened significantly the time of dewatering.(4) the pickles raw material after the dry dehydration of force 3 wind in the present invention can be stored for a long time in the freezer of-18 ℃, period of storage extended to 10～12 months from 3～4 months, this fundamentally solved Sichuan characteristic pickles can only vegetable raw-material produce season local and near the restriction of centralized production, and can accomplish annually anywhere to produce continuously.(5) the present invention with vegetable raw-material and zymotic fluid repeatedly the technology of positive and negative high-pressure osmosis and the infiltration of multistage super-pressure replace the technology of soaking fermentation in traditional handicraft and make the later stage fermentation time shorten to 1h～3h from 1d～2d days, shortened significantly the time of pickle production.(6) the main manufacturing procedure in the present invention has all realized mechanization and normal dataization control, so the present invention can really realize automation, standardization and the modern large-scale production of Sichuan characteristic pickles.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Raw material: carrot
1) preparatory process: till draining to surperficial water droplet does not become line after selecting, clean, be cut into the bulk that the length of side is 1.5cm by fresh carrot.
2) the dry operation of force 3 wind: the carrot after dicing is put into hot air drier and open the temperature to 35 ℃ that raises after heated-air drying 3h is carried out in air blast continue to continue to be again warming up to 50 ℃ of dry 1h after heated-air drying 2h under 25 ℃ of conditions, stir every 10min～20min the homogeneous that once can dewater in whole dry run.Then the diced carrot after heated-air drying is carried out to spice with salt and pickle, salt adding total amount is 5% of diced carrot quality.With 40% of salt total amount, rub and pickle 0.5h for the first time, then continue to add 30% salinity to rub and pickle 1h, finally add 30% of salinity to rub and pickle 1h, finally make diced carrot water content remain on 30%～35%.
3) freezing pretreatment process: the freezer that the diced carrot of pickling is placed in to-18 ℃ refrigerates to use.
4) zymotic fluid preparation section: be prepared zymotic fluid (following mass fraction is the mass percent that each raw material accounts for cold water) in the following ratio of mass fraction:
Fresh pericarpium zanthoxyli schinifolii (making beating) 0.8%, garlic (making beating) 1.0%, fresh young ginger (mincing) 1.0%, , fresh millet green pepper (making beating) 3.5%, rock sugar (pulverizing) 1.2%, blue or green celery (making beating) 0.8%, dried orange peel (pulverizing) 0.3%, cassia bark (smashing) 0.2%, cloves (smashing) 0.1%, fennel seeds leaf (smashing) 0.08%, Chinese cassia tree (smashing) 0.6%, anistree (smashing) 0.8%, fresh onion (making beating) 1.3%, carrot (making beating) 5.0% is mixed and made into juice with cold water, then add juice quality 8% composite zymocyte (group) physiological saline suspension, composite fermentation flora is by 25% bacteria concentration 10
8the lactobacillus acidophilus physiological saline suspension of cfu/mL, 25% bacteria concentration 10
8the Lactobacillus rhamnosus physiological saline suspension of cfu/mL and 50% bacteria concentration 10
8cfu/mL Lactobacillus plantarum physiological saline suspension forms.Ferment at constant temperature 22h under 30 ℃ of conditions.
Being prepared as follows of each bacterium suspension wherein:
Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum are all cultivated to 24h under 37 ℃ of conditions in MRS fluid nutrient medium, then at centrifugal force, be centrifugal 6min under 4000g by nutrient solution, supernatant is outwelled, with physiological saline suspended bacteria and make bacteria concentration 10
8cfu/mL physiological saline suspension.
Wherein lactobacillus acidophilus (CICC6075), Lactobacillus rhamnosus (CICC21005) and Lactobacillus plantarum (CICC6008) are all purchased in Chinese industrial microorganism fungus kind preservation administrative center.
5) positive and negative high-pressure osmosis operation repeatedly: will carry out repeatedly positive and negative high-pressure osmosis after freezing pretreated diced carrot mixes for the ratio of 1:3 in mass ratio with the pickled vegetable fermentation liquor preparing.First stage: first pressure is risen to 0.8Mpa and keep bleeding off rapidly after 10min pressure and be evacuated to again pressure-60Kpa and keep 10min.Second stage: again pressure is risen to 0.8Mpa and keep bleeding off rapidly after 15min pressure and be evacuated to again pressure-60Kpa and keep 15min.Phase III: pressure is risen to 0.8Mpa and keep slowly bleeding off pressure after 25min and make it restore to normal pressure.
6) multistage super-pressure permeates operation repeatedly: by put into super high pressure food treating apparatus through the diced carrot after positive and negative high-pressure osmosis repeatedly again, pressure is risen to 200Mpa after airtight and keep the follow-up high pressure of continuing rising of 20min to 400Mpa, keep 8min, finally pressure is risen to 600Mpa, keep 5min.Finally diced carrot is taken out manually repeatedly to rub and make to get product after its abundant rehydration and zymotic fluid infiltration evenly.
Embodiment 2
Raw material: chocho
1) preparatory process: fresh chocho is selected, cleans, cut after the elongate in shape of growing into the high 1cm of the wide 1cm of 3cm till draining to surperficial water droplet does not become line.
2) the dry operation of force 3 wind: the chocho after dicing is put into hot air drier and open the temperature to 35 ℃ that raises after heated-air drying 3h is carried out in air blast continue to continue to be again warming up to 50 ℃ of dry 1h after heated-air drying 2h under 25 ℃ of conditions, stir every 10min～20min the homogeneous that once can dewater in whole dry run.Then the chocho after heated-air drying is carried out to spice with salt and pickle, salt adding total amount is 5% of diced carrot quality.With 40% of salt total amount, rub and pickle 0.5h for the first time, then continue to add 30% salinity to rub and pickle 1h, finally add 30% of salinity to rub and pickle 1h, finally make chocho water content remain on 30%～35%.
3) freezing pretreatment process: the freezer that the chocho of pickling is placed in to-18 ℃ refrigerates to use.
4) zymotic fluid preparation section: be prepared zymotic fluid (following mass fraction is the mass percent that each raw material accounts for cold water) in the following ratio of mass fraction:
Fresh pericarpium zanthoxyli schinifolii (making beating) 0.6%, garlic (making beating) 0.8%, fresh young ginger (mincing) 1.0%, , fresh millet green pepper (making beating) 4.0%, rock sugar (pulverizing) 1.2%, blue or green celery (making beating) 0.8%, dried orange peel (pulverizing) 0.3%, cassia bark (smashing) 0.2%, cloves (smashing) 0.1%, fennel seeds leaf (smashing) 0.08%, Chinese cassia tree (smashing) 0.6%, anistree (smashing) 0.8%, fresh onion (making beating) 1.3%, chocho (making beating) 4.0% is mixed and made into juice with cold water, then composite zymocyte (group) the physiological saline suspension that adds juice quality 8%, composite fermentation flora is by 25% bacteria concentration 10
8the lactobacillus acidophilus physiological saline suspension of cfu/mL, 25% bacteria concentration 10
8the Lactobacillus rhamnosus physiological saline suspension of cfu/mL, 50% bacteria concentration 10
8the Lactobacillus plantarum physiological saline suspension of cfu/mL forms.Ferment at constant temperature 20h under 30 ℃ of conditions.
Being prepared as follows of each bacterium suspension wherein:
Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum are all cultivated to 24h in MRS fluid nutrient medium under 37 ℃ of conditions be centrifugal 6min under 4000g by nutrient solution at centrifugal force again, supernatant outwelled, with physiological saline suspended bacteria and make bacteria concentration 10
8cfu/mL physiological saline suspension.
5) positive and negative high-pressure osmosis operation repeatedly: will carry out repeatedly positive and negative high-pressure osmosis after freezing pretreated Buddha's hand sugar-preserved gourd mixes for the ratio of 1:3 in mass ratio with the pickled vegetable fermentation liquor preparing.First stage: first pressure is risen to 0.8Mpa and keep bleeding off rapidly after 10min pressure and be evacuated to again pressure-60Kpa and keep 10min.Second stage: again pressure is risen to 0.8Mpa and keep bleeding off rapidly after 15min pressure and be evacuated to again pressure-60Kpa and keep 15min.Phase III: pressure is risen to 0.8Mpa and keep slowly bleeding off pressure after 25min and make it recover normal temperature.
6) multistage super-pressure permeates operation repeatedly: by put into super high pressure food treating apparatus through the Buddha's hand sugar-preserved gourd after positive and negative high-pressure osmosis repeatedly again, pressure is risen to 200Mpa after airtight and keep the follow-up high pressure of continuing rising of 20min to 400Mpa, keep 8min, finally pressure is risen to 600Mpa, keep 5min.Finally Buddha's hand sugar-preserved gourd is taken out manually repeatedly to rub and make to get product after its abundant rehydration and zymotic fluid infiltration evenly.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (8)
1. the dry multistage super-pressure of force 3 wind and positive and negative high-pressure osmosis technology are prepared a method for tubers pickles, it is characterized in that, comprise the following steps:
(1) pretreatment of raw material
Choose fresh tuberous vegetable raw material, clear water soaks 15min～20min, cleans, and finally needs stripping and slicing or chopping, then by standby after the raw material draining 10min-20min handling well according to product;
(2) force 3 wind is dry
The good raw material of pretreatment is placed on to force 3 wind in hot air drier and does, the dry minute three phases of force 3 wind: the first stage, temperature is controlled at 25 ℃～35 ℃, starts air blast simultaneously, dry 2h～3h, during drying stirs once every 10min～20min; Second stage, temperature is controlled at 35 ℃～45 ℃, and forced air drying 1h～2h, stirs once every 10min～20min; Phase III, temperature is controlled at 45 ℃～55 ℃, every 10min～20min, stirs once, after forced air drying 1h～2h, goes out baking oven, obtains water content and be 30%～40% tuberous vegetable raw material;
Pickle for (3) three times
The vegetable raw-material that (2) are made carries out three salt spices and pickles: for the first time, add 2% salt of vegetable raw-material quality to carry out spice and pickle, in curing process, will constantly seethe and rub raw material, it is pickled evenly, pickle 0.5～1h; For the second time, add 1.5% salt of vegetable raw-material quality, in curing process, constantly seethe and rub raw material, pickle 1～1.5h; For the third time, then add 1.5% salt of vegetable raw-material quality, in curing process, constantly seethe and rub raw material, pickle 1～1.5h; The water content that three spices are pickled rear tuberous vegetable raw material is 30～35%;
(4) freezing pretreatment
The tuberous vegetable raw material that step (3) is pickled is placed in the freezer of-18 ℃ and refrigerates;
(5) multistage super-pressure and positive and negative high-pressure osmosis technology are prepared pickles
By in (4) through freezing pretreated tuberous vegetable raw material and pickled vegetable fermentation liquor in mass ratio the ratio of 1:3 mix, then carry out repeatedly positive and negative high-pressure osmosis; Tuberous vegetable raw material after positive and negative high-pressure osmosis is repeatedly carried out to multistage super-pressure again in super high pressure food treatment facility to permeate repeatedly; Finally tuberous vegetable raw material is taken out and manually rubbed, so that the abundant rehydration of vegetable raw-material and zymotic fluid infiltration are evenly.
2. method according to claim 1, it is characterized in that, described pickled vegetable fermentation liquor, its preparation method is that pericarpium zanthoxyli schinifolii, garlic, fresh young ginger, fresh chilli or millet green pepper, rock sugar, blue or green celery, dried orange peel, cassia bark, cloves, fennel seeds leaf, Chinese cassia tree, anise, onion, fresh tuber class vegetables and cold water are mixed and made into juice, and then add composite zymocyte physiological saline suspension, ferment at constant temperature 18h～24h at 30 ℃.
3. method according to claim 2, it is characterized in that, in pickled vegetable fermentation liquor, to account for the mass fraction of water be pericarpium zanthoxyli schinifolii 0.5～1.5%, garlic 0.5～1.5%, fresh young ginger 1～1.5%, fresh chilli or millet green pepper 3.0～5.0%, rock sugar 1.0～1.5%, blue or green celery 0.5～1.5%, battle array skin 0.1～0.5%, cassia bark 0.1～0.5%, cloves 0.05～0.2%, fennel seeds leaf 0.05～0.2%, Chinese cassia tree 0.5～0.8%, anistree 0.5～1%, onion 1～1.5%, fresh tuber class vegetables 3.0～5.0% to each composition; The quality of the composite zymocyte physiological saline suspension adding is 5～10% of juice quality.
4. method according to claim 2, is characterized in that, pericarpium zanthoxyli schinifolii, garlic, fresh chilli or millet green pepper, blue or green celery, onion and the making beating of fresh tuber class vegetables; Fresh young ginger, rock sugar, dried orange peel, cassia bark, cloves, fennel seeds leaf, Chinese cassia tree and anise are smashed.
5. method according to claim 2, is characterized in that, composite zymocyte physiological saline suspension is 10 by 25%～35% bacteria concentration
8the lactobacillus acidophilus physiological saline suspension of cfu/mL, 25%～35% bacteria concentration are 10
8the Lactobacillus rhamnosus physiological saline suspension of cfu/mL and 30%～50% bacteria concentration are 10
8the Lactobacillus plantarum physiological saline suspension of cfu/mL forms.
6. method according to claim 5, is characterized in that, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum all expand under 35 ℃～38 ℃ conditions and cultivate 18h～36h in MRS fluid nutrient medium; By nutrient solution, at centrifugal force, be centrifugal 5min～8min under 4000g again, supernatant is outwelled, with physiological saline suspended bacteria, make.
7. method according to claim 1, it is characterized in that, positive and negative high-pressure osmosis divides three phases repeatedly: the first stage, after being increased to 0.8Mpa, pressure keeps 5min～10min, then bleed off rapidly pressure, again vegetable raw-material is evacuated to pressure-60Kpa, keeps unloading vacuum recovery normal pressure after negative high voltage 5min～10min; Second stage, after again pressure being increased to 0.8Mpa, keep 10min～20min, then bleed off rapidly pressure, again vegetable raw-material is evacuated to pressure-60Kpa, after maintenance negative high voltage 10min～20min, unload vacuum and recover normal pressure: the phase III, after pressure is increased to 0.8Mpa, keep 20min～30min, then slowly bleed off pressure and make it restore to normal pressure.
8. method according to claim 1, is characterized in that, multistage super-pressure permeates a minute three phases repeatedly: the first stage, pressure is increased to 200Mpa, and keep 15min～20min; Second stage, continues rising pressure to 400Mpa, keeps 8min～10min; Phase III, then continue rising pressure to 600Mpa, after maintenance 5min～8min, slowly bleed off pressure and make it recover normal pressure.
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| CN110692981A (en) * | 2019-11-20 | 2020-01-17 | 湖南开口爽食品有限公司 | Preparation method of spicy and crisp pickled asparagus lettuce |
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