CN103610005B - 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 25
- 239000002994 raw material Substances 0.000 claims description 51
- 235000021110 pickles Nutrition 0.000 claims description 49
- 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
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- 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
- 239000000203 mixture Substances 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
- 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
- 229920002472 Starch Polymers 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
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 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
- 235000013305 food Nutrition 0.000 claims description 6
- 239000012466 permeate Substances 0.000 claims description 6
- 230000008595 infiltration Effects 0.000 claims description 5
- 238000001764 infiltration Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 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
- 238000012423 maintenance Methods 0.000 description 10
- 240000005265 Lupinus mutabilis Species 0.000 description 7
- 235000008755 Lupinus mutabilis Nutrition 0.000 description 7
- 235000019095 Sechium edule Nutrition 0.000 description 7
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 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
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 240000009023 Myrrhis odorata Species 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
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- 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
- 239000000306 component Substances 0.000 description 1
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- 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
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 238000002791 soaking Methods 0.000 description 1
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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
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 a kind of force 3 wind does the method that multistage superhigh pressure and positive and negative high-pressure osmosis technology prepare tubers pickles.
Background technology
At present, Sichuan characteristic pickle production still continues to use the conventional fabrication method of first salted after fermentation, and traditional production technology exists many drawbacks.(1) fresh vegetable raw-material is difficult to long storage periods, adding the restriction of traditional production technology, can only processing, in order to ensure the production and processing of later stage pickles in vegetable ripeness centralized production in season, high salt can only be carried out to raw material pickled, limit to the time of pickles processing so greatly.(2) high salt was pickled dehydration and was directly caused that pickles sodium content is high, content of nitrite is high early stage, many foods or the such kimchi products negative unhealthy of long-term food.(3) the salted dewatering process salt pond that needs floor space huge, substantially increases the cost budgeting of pickles processing.(4) to pickle salt consumption needed for dewatering process huge for high salt, causes the cost budgeting of pickle production high.(5) high salt pickles that the high salt salt solution produced in dewatering process is difficult, process expends height, and as easy as rolling off a log contaminated environment.(6) cycle of 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 control, and fermented quality is unstable, product quality heterogeneity, are also unfavorable for industrialization, scale and standardized production simultaneously.Produce if the traditional handicraft therefore still continuing to use first salted after fermentation is difficult to realize the large-scale high rate of industrialization.
Summary of the invention
Technical problem to be solved by this invention is preparing for prior art the deficiency existed in Pickles, Sichuan Style, provides a kind of force 3 wind and do the method that multistage superhigh pressure and positive and negative high-pressure osmosis technology prepare tubers pickles.
Technical scheme of the present invention is as follows:
Force 3 wind does the method that multistage superhigh pressure and positive and negative high-pressure osmosis technology prepare tubers pickles, comprises the following steps:
(1) pretreatment of raw material
Choose fresh tuberous vegetable raw material, clear water soaks 15min ~ 20min, cleans, finally needs stripping and slicing or chopping according to product, then by for subsequent use after the raw material draining 10min-20min that handles well;
(2) force 3 wind is done
Pretreated raw material is placed on force 3 wind in hot air drier do, the dry point three phases of force 3 wind: the first stage, temperature controls, at 25 DEG C ~ 35 DEG C, to start air blast, dry 2h ~ 3h simultaneously, during drying stir once every 10min ~ 20min; Second stage, temperature controls at 35 DEG C ~ 45 DEG C, and forced air drying 1h ~ 2h, stirs once every 10min ~ 20min; Phase III, temperature controls, at 45 DEG C ~ 55 DEG C, to stir once, go out baking oven after forced air drying 1h ~ 2h every 10min ~ 20min, obtains the tuberous vegetable raw material that water content is 30% ~ 40%;
Pickle for (3) three times
The vegetable raw-material that (2) are obtained is carried out three salt spices pickle: for the first time, the salt adding 2% of vegetable raw-material quality carries out spice and pickles, and constantly will seethe and rub raw material, make it pickle evenly, pickle 0.5 ~ 1h in curing process; For the second time, add the salt of 1.5% of vegetable raw-material quality, constantly seethe in curing process and rub raw material, pickle 1 ~ 1.5h; For the third time, then add vegetable raw-material quality 1.5% salt, constantly seethe in curing process and rub raw material, pickle 1 ~ 1.5h; The water content that three spices pickle rear tuberous vegetable raw material is 30 ~ 35%;
(4) freezing pretreatment
Refrigerate in the freezer tuberous vegetable raw material that step (3) is pickled being placed on-18 DEG C;
(5) multistage superhigh pressure and positive and negative high-pressure osmosis technology prepare pickles
Mix in (4) through the ratio of freezing pretreated tuberous vegetable raw material and pickled vegetable fermentation liquor 1:3 in mass ratio, 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 multistage superhigh pressure again in super high pressure food treatment facility repeatedly permeate; Finally tuberous vegetable raw material is taken out and manually rubs, with make the abundant rehydration of vegetable raw-material and zymotic fluid infiltration evenly.
Described pickled vegetable fermentation liquor, its preparation method is that pericarpium zanthoxyli schinifolii, garlic, fresh young ginger, fresh chilli or millet starch, 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 DEG C.
Described pickled vegetable fermentation liquor, wherein each composition accounts for the mass fraction of water is pericarpium zanthoxyli schinifolii 0.5 ~ 1.5%, garlic 0.5 ~ 1.5%, fresh young ginger 1 ~ 1.5%, fresh chilli or millet starch 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%; The quality of the composite zymocyte physiological saline suspension added is 5 ~ 10% of juice quality.
Described pickled vegetable fermentation liquor, its composition pericarpium zanthoxyli schinifolii, garlic, fresh chilli or millet starch, 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 the bacteria concentration of 25% ~ 35%
8the lactobacillus acidophilus physiological saline suspension of cfu/mL, the bacteria concentration of 25% ~ 35% are 10
8the Lactobacillus rhamnosus physiological saline suspension of cfu/mL and the bacteria concentration of 30% ~ 50% are 10
8the Lactobacillus plantarum physiological saline suspension composition of cfu/mL.
Described method, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum all expand under 35 DEG C ~ 38 DEG C conditions in MRS fluid nutrient medium cultivates 18h ~ 36h, again by nutrient solution centrifugal 5min ~ 8min under centrifugal force is 4000g, supernatant is outwelled, makes with physiological saline suspended bacteria.Wherein MRS medium component: 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, adjusts medium pH 6.5 ± 0.2.Wherein lactobacillus acidophilus (CICC6075), Lactobacillus rhamnosus (CICC21005) and Lactobacillus plantarum (CICC6008) are all purchased in Chinese industrial Microbiological Culture Collection administrative center.
Described method; positive and negative tripping infiltration point three phases repeatedly: the first stage, keep 5min ~ 10min after pressure being increased to 0.8Mpa, then bleed off pressure rapidly; again pressure-60Kpa is evacuated to vegetable raw-material, unloads vacuum after keeping negative high voltage 5min ~ 10min and recover normal pressure; Second stage, keeps 10min ~ 20min after again pressure being increased to 0.8Mpa, then bleeds off pressure rapidly, then is evacuated to pressure-60Kpa to vegetable raw-material, unloads vacuum and recover normal pressure after keeping negative high voltage 10min ~ 20min; Phase III, after pressure being increased to 0.8Mpa, keep 20min ~ 30min, then slowly bleed off pressure and make it restore to normal pressure.
Described method, multistage superhigh pressure permeates a point three phases repeatedly: the first stage, and pressure is increased to 200Mpa, keeps 15min ~ 20min; Second stage, continues raised pressure to 400Mpa, keeps 8min ~ 10min; Phase III, then continue raised pressure to 600Mpa, slowly bleed off pressure after keeping 5min ~ 8min and make it recover normal pressure.
The invention has the beneficial effects as follows: the production and processing mode that (1) direct hedge of the present invention Sichuan characteristic pickles are traditional, do not re-use technical scheme that high salt pickles but do technology to carry out the dehydration of pickles raw material with force 3 wind, therefore effectively control the use amount of salt in whole process, salt use amount reduces 7% ~ 10% more than compared with conventional art.Greatly save the cost of pickles processing.(2) compared with traditional processing technology, the present invention also effectively controls sodium content and the content of nitrite of kimchi products, the pickles sodium content produced than traditional handicraft reduces 40% ~ 60%, nitrite reduces 25% ~ 50%, finally make sodium content control 2% ~ 4%, content of nitrite controls at 10mg/kg ~ 15mg/kg.(3) the present invention uses force 3 wind to do technology to take high salt in alternative traditional handicraft and pickle the technology of dehydration to carry out the dehydration of raw material, make dewatering time shorten to 8h ~ 12h from 1 ~ 2 month, obviously shorten the time of dehydration significantly.(4) do the pickles raw material after dehydration through force 3 wind in the present invention to store for a long time in the freezer at-18 DEG C, period of storage extended to 10 ~ 12 months from 3 ~ 4 months, this fundamentally solve Sichuan characteristic pickles can only vegetable raw-material produce season local and near the restriction of centralized production, and annual continuous seepage anywhere can be accomplished.(5) the present invention uses vegetable raw-material and the zymotic fluid technology that positive and negative high-pressure osmosis and multistage superhigh pressure are permeated repeatedly to make the later stage fermentation time shorten to 1h ~ 3h from 1d ~ 2d days to replace the technology of soaking fermentation in traditional handicraft, shortens the time of pickle production significantly.(6) the main manufacturing procedure in the present invention has all realized mechanization and normal dataization and has controlled, and therefore the present invention really can realize the automation of Sichuan characteristic pickles, standardization and modern large-scale production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Raw material: carrot
1) preparatory process: by fresh carrot after selecting, clean, be cut into the length of side and being the bulk of 1.5cm draining to surperficial water droplet does not become line.
2) force 3 wind does operation: the carrot after dicing is put into hot air drier open under 25 DEG C of conditions air blast carry out heated-air drying 3h after raised temperature to 35 DEG C continue heated-air drying 2h after continue again to be warming up to 50 DEG C of dry 1h, in whole dry run every 10min ~ 20min stir once can dewater homogeneous.Then the diced carrot after heated-air drying is carried out spice with salt to pickle, salt adding total amount is 5% of diced carrot quality.First time carries out rubbing pickling 0.5h with 40% of salt total amount, then the salinity continuing to add 30% is rubbed and pickled 1h, finally adds 30% of salinity and rubs and pickle 1h, finally make diced carrot water content remain on 30% ~ 35%.
3) freezing pretreatment process: the diced carrot pickled is placed in the freezer refrigeration of-18 DEG C 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 ratio that mass fraction is following:
Fresh pericarpium zanthoxyli schinifolii (making beating) 0.8%, garlic (making beating) 1.0%, fresh young ginger (mincing) 1.0%, , fresh millet starch (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% and cold water are mixed and made into juice, then juice quality 8% composite zymocyte (group) physiological saline suspension is added, 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 DEG C of conditions.
Wherein being prepared as follows of each bacterium suspension:
Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum are all cultivated 24h under 37 DEG C of conditions in MRS fluid nutrient medium, then by nutrient solution centrifugal 6min under centrifugal force is 4000g, supernatant is outwelled, make bacteria concentration 10 with physiological saline suspended bacteria
8cfu/mL physiological saline suspension.
Wherein lactobacillus acidophilus (CICC6075), Lactobacillus rhamnosus (CICC21005) and Lactobacillus plantarum (CICC6008) are all purchased in Chinese industrial Microbiological Culture Collection administrative center.
5) positive and negative high-pressure osmosis operation repeatedly: by through freezing pretreated diced carrot and the pickled vegetable fermentation liquor prepared in mass ratio for the ratio of 1:3 mix after carry out repeatedly positive and negative high-pressure osmosis.First stage: bleed off rapidly pressure after first pressure being risen to 0.8Mpa maintenance 10min and be evacuated to pressure-60Kpa maintenance 10min again.Second stage: bleed off rapidly pressure after again pressure being risen to 0.8Mpa maintenance 15min and be evacuated to pressure-60Kpa maintenance 15min again.Phase III: slowly bleed off pressure after pressure being risen to 0.8Mpa maintenance 25min and make it restore to normal pressure.
6) multistage superhigh pressure permeates operation repeatedly: the diced carrot after positive and negative high-pressure osmosis is repeatedly put into again super high pressure food treating apparatus airtight after pressure risen to 200Mpa 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 to carry out manually repeatedly rubbing and make its abundant rehydration and get product after zymotic fluid infiltration evenly.
Embodiment 2
Raw material: chocho
1) preparatory process: fresh chocho carried out select, clean, cut grow into 3cm wide 1cm height 1cm elongate in shape after draining to surperficial water droplet does not become line.
2) force 3 wind does operation: the chocho after dicing is put into hot air drier open under 25 DEG C of conditions air blast carry out heated-air drying 3h after raised temperature to 35 DEG C continue heated-air drying 2h after continue again to be warming up to 50 DEG C of dry 1h, in whole dry run every 10min ~ 20min stir once can dewater homogeneous.Then the chocho after heated-air drying is carried out spice with salt to pickle, salt adding total amount is 5% of diced carrot quality.First time carries out rubbing pickling 0.5h with 40% of salt total amount, then the salinity continuing to add 30% is rubbed and pickled 1h, finally adds 30% of salinity and rubs and pickle 1h, finally make chocho water content remain on 30% ~ 35%.
3) freezing pretreatment process: the chocho pickled is placed in the freezer refrigeration of-18 DEG C 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 ratio that mass fraction is following:
Fresh pericarpium zanthoxyli schinifolii (making beating) 0.6%, garlic (making beating) 0.8%, fresh young ginger (mincing) 1.0%, , fresh millet starch (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% and cold water are mixed and made into juice, then composite zymocyte (group) the physiological saline suspension of juice quality 8% is added, 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 composition of cfu/mL.Ferment at constant temperature 20h under 30 DEG C of conditions.
Wherein being prepared as follows of each bacterium suspension:
Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum are all cultivated in MRS fluid nutrient medium 24h under 37 DEG C of conditions again by nutrient solution centrifugal 6min under centrifugal force is 4000g, supernatant is outwelled, make bacteria concentration 10 with physiological saline suspended bacteria
8cfu/mL physiological saline suspension.
5) positive and negative high-pressure osmosis operation repeatedly: by through freezing pretreated Buddha's hand sugar-preserved gourd and the pickled vegetable fermentation liquor prepared in mass ratio for the ratio of 1:3 mix after carry out repeatedly positive and negative high-pressure osmosis.First stage: bleed off rapidly pressure after first pressure being risen to 0.8Mpa maintenance 10min and be evacuated to pressure-60Kpa maintenance 10min again.Second stage: bleed off rapidly pressure after again pressure being risen to 0.8Mpa maintenance 15min and be evacuated to pressure-60Kpa maintenance 15min again.Phase III: slowly bleed off pressure after pressure being risen to 0.8Mpa maintenance 25min and make it recover normal temperature.
6) multistage superhigh pressure permeates operation repeatedly: the Buddha's hand sugar-preserved gourd after positive and negative high-pressure osmosis is repeatedly put into again super high pressure food treating apparatus airtight after pressure risen to 200Mpa 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 to carry out manually repeatedly rubbing and make its abundant rehydration and get product after 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 improve and convert the protection domain that all should belong to claims of the present invention.
Claims (8)
1. force 3 wind does the method that multistage superhigh pressure and positive and negative high-pressure osmosis technology prepare tubers pickles, it is characterized in that, comprises the following steps:
(1) pretreatment of raw material
Choose fresh tuberous vegetable raw material, clear water soaks 15min ~ 20min, cleans, finally needs stripping and slicing or chopping according to product, then by for subsequent use after the raw material draining 10min-20min that handles well;
(2) force 3 wind is done
The raw material that pretreatment is good is placed on force 3 wind in hot air drier do, the dry point three phases of force 3 wind: the first stage, temperature controls, at 25 DEG C ~ 35 DEG C, to start air blast, dry 2h ~ 3h simultaneously, during drying stir once every 10min ~ 20min; Second stage, temperature controls at 35 DEG C ~ 45 DEG C, and forced air drying 1h ~ 2h, stirs once every 10min ~ 20min; Phase III, temperature controls, at 45 DEG C ~ 55 DEG C, to stir once, go out baking oven after forced air drying 1h ~ 2h every 10min ~ 20min, obtains the tuberous vegetable raw material that water content is 30% ~ 40%;
Pickle for (3) three times
The vegetable raw-material that (2) are obtained is carried out three salt spices pickle: for the first time, the salt adding 2% of vegetable raw-material quality carries out spice and pickles, and constantly will seethe and rub raw material, make it pickle evenly, pickle 0.5 ~ 1h in curing process; For the second time, add the salt of 1.5% of vegetable raw-material quality, constantly seethe in curing process and rub raw material, pickle 1 ~ 1.5h; For the third time, then add vegetable raw-material quality 1.5% salt, constantly seethe in curing process and rub raw material, pickle 1 ~ 1.5h; The water content that three spices pickle rear tuberous vegetable raw material is 30 ~ 35%;
(4) freezing pretreatment
Refrigerate in the freezer tuberous vegetable raw material that step (3) is pickled being placed on-18 DEG C;
(5) multistage superhigh pressure and positive and negative high-pressure osmosis technology prepare pickles
Mix in (4) through the ratio of freezing pretreated tuberous vegetable raw material and pickled vegetable fermentation liquor 1:3 in mass ratio, 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 multistage superhigh pressure again in super high pressure food treatment facility repeatedly permeate; Finally tuberous vegetable raw material is taken out and manually rubs, with make the abundant rehydration of vegetable raw-material and zymotic fluid infiltration 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 starch, 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 DEG C.
3. method according to claim 2, it is characterized in that, in pickled vegetable fermentation liquor, each composition accounts for the mass fraction of water is pericarpium zanthoxyli schinifolii 0.5 ~ 1.5%, garlic 0.5 ~ 1.5%, fresh young ginger 1 ~ 1.5%, fresh chilli or millet starch 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%; The quality of the composite zymocyte physiological saline suspension added is 5 ~ 10% of juice quality.
4. method according to claim 2, is characterized in that, pericarpium zanthoxyli schinifolii, garlic, fresh chilli or millet starch, 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 the bacteria concentration of 25% ~ 35%
8the lactobacillus acidophilus physiological saline suspension of cfu/mL, the bacteria concentration of 25% ~ 35% are 10
8the Lactobacillus rhamnosus physiological saline suspension of cfu/mL and the bacteria concentration of 30% ~ 50% are 10
8the Lactobacillus plantarum physiological saline suspension composition of cfu/mL.
6. method according to claim 5, is characterized in that, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum all expand under 35 DEG C ~ 38 DEG C conditions in MRS fluid nutrient medium cultivates 18h ~ 36h; Again by nutrient solution centrifugal 5min ~ 8min under centrifugal force is 4000g, supernatant is outwelled, makes with physiological saline suspended bacteria.
7. method according to claim 1, it is characterized in that, positive and negative high-pressure osmosis divides three phases repeatedly: the first stage, 5min ~ 10min is kept after pressure being increased to 0.8Mpa, then pressure is bled off rapidly, again pressure-60Kpa is evacuated to vegetable raw-material, unloads vacuum after keeping negative high voltage 5min ~ 10min and recover normal pressure; Second stage, 10min ~ 20min is kept after again pressure being increased to 0.8Mpa, then pressure is bled off rapidly, again pressure-60Kpa is evacuated to vegetable raw-material, unload vacuum after keeping negative high voltage 10min ~ 20min and recover normal pressure: the phase III, keep 20min ~ 30min after pressure being increased to 0.8Mpa, then slowly bleed off pressure and make it restore to normal pressure.
8. method according to claim 1, is characterized in that, multistage superhigh pressure permeates a point three phases repeatedly: the first stage, and pressure is increased to 200Mpa, keeps 15min ~ 20min; Second stage, continues raised pressure to 400Mpa, keeps 8min ~ 10min; Phase III, then continue raised pressure to 600Mpa, slowly bleed off pressure after keeping 5min ~ 8min and make it recover normal pressure.
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| CN104012899B (en) * | 2014-05-30 | 2015-10-07 | 漯河食品职业学院 | A kind of vacuum drying and positive and negative high pressure low temperature fermentation technique prepare the method for Ipomoea batatas cut tobacco in fragrant peppery Frost's Descent |
| CN107410988B (en) * | 2017-05-09 | 2019-12-27 | 西华大学 | Method for preparing mixed pickle by utilizing three-stage fermentation and positive and negative pressure synergistic permeation technology of fruit and vegetable traditional Chinese medicine flavor liquid |
| 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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