CN103947996A - Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof - Google Patents
Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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 wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and a production method thereof. The fermentation pickled Chinese cabbage is taken as a main raw material, the mixing uniformity is enhanced in a vacuum mixing manner, the possibility of oxidation and brown stain after contact of pickled Chinese cabbage and oxygen is reduced, the pH value achieves a low-acid value by adjusting an acidity regulator, sterilization is carried out by adopting a low-density heat sterilization process, and the pickled Chinese cabbage seasoning packet is free of a corrosion remover, is crisp and tender, sour and cool, and can be preserved at room temperature. In addition, the acid value and the water activity control are changed by adopting a segmented temperature control heating technology and an acid adjusting technology, the shelf life and the safety of the product can be effectively controlled, so as to obtain the wet fermentation pickled Chinese cabbage seasoning packet for instant noodles, which is strong in flavor and can be preserved at room temperature, and the shelf life can be up to over 10 months. The seasoning packet produced by the method disclosed by the invention is crisp and fresh, strong in sour fragrance, good in mouthfeel, stable in quality, and convenient to eat.
Description
Technical field
The present invention relates to instant noodle seasoning product production technical field, relate in particular to and a kind ofly can normal temperature preserve hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag and production method thereof, belong to flavoring food processing technique field.
Background technology
Since noodle production technique in 1958 is by day intrinsic safety rattan hundred good fortune innovation revolutions, it has realized convenient purification fast food, and is developed rapidly after forming commercial process.Instant noodles, because its fast and simple, delicious, inexpensive time equivalence feature obtains fast development, have become the second largest staple food product that is only second in the world bread at present.The sales volume of current global instant noodles is at 1,000 hundred million bags, and wherein China's accounting reaches 44.6%, becomes of paramount importance consumption market.And between 1992-2008 along with the fierceness in market, instant noodles enterprise eliminates to less than 50 by more than 800, now instant noodles enterprise is substantially in " passing the winter " stage.
For a long time, how in conjunction with diet, to pursue " look, fragrant, taste, beautiful " tradition, deep China's tradition wheaten food culture treasure-house that excavates, develop varied region feature that has, the instant noodles product of national characters is our task all the time, and mainly concentrate at present the exploitation of condiment and taste, the reform of face cake, function demand, four aspects such as production technology, and in history flavouring of instant noodles mainly with sauce, powder and dehydrated vegetables are main, not innovation to some extent, especially to thering is the healthy fresh vegetables being worth, hygrometric state fermented vegetable etc. and the similar product of diet food materials.And along with growth in the living standard, consumer's requirement and satisfaction are more and more difficult to realize, this just needs us to find differentiation, brand-new subversiveness product to move consumer, allows consumer be attracted by the characteristic of product.
The Manufacturing Techniques of sauerkraut is one of long and consummate cooking skill legacy of China.Before more than 1400 years, people just praise to some extent to the sauerkraut of unique flavor, and sauerkraut is liked by numerous people deeply, and almost every household can be done, and everybody likes to eat.And the making of sauerkraut be take family's workshop pattern as main, research focuses mostly at screening and the functional study of fermentation strain, and the product of preserving for normal temperature at present generally need guarantee by interpolation anticorrisive agent, high temperature high pressure sterilizing technique the security of product.And high temperature sterilization is for vegetables, very easily destroy its cell membrane, cannot keep the brittleness of vegetables, be difficult to suppress the speed of its oxidizing brown stain.According to the difference of fermented vegetable described in national GB2760 and Pickle, fermented vegetable does not allow to add anticorrisive agent, antioxidant, thereby the shelf life of fermented pickled Chinese cabbage and security are formed to challenge.At present, Vacuum Mixture technology is mainly used in the vacuum tumbling of meat products, make material taste, uniformity, rapidity have obvious lifting, and research in fermented vegetable seasoning, antioxidation is very few, fails especially to realize large-scale application.The synergy of acid adjustment technology and low-density heat process for sterilizing and moisture activity control technology has certain help to the shelf life of food and security, but can in the hygrometric state fermented pickled Chinese cabbage flavor pack production field of normal temperature preservation, not use.The problem of above-mentioned appearance has all proposed certain challenge to the industrialization development of fermented pickled Chinese cabbage.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the invention provides a kind of hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag and production method thereof of can normal temperature preserving, the method mode by Vacuum Mixture when producing sauerkraut bag strengthens batch mixing uniformity, reduce oxidation and brown stain after sauerkraut contacts with oxygen, by acidity regulator, be adjusted to low acid number, and adopting low-density heat disinfection equipment to carry out sterilization, finished acid green vegetable bun preservative free and tender and crisp acid are refreshing, can preserve in normal temperature; This external sauce bag while producing, adopts sectional temperature-controlled heating technique, acid adjustment technology to change acid number and moisture activity is controlled, and finished product sauerkraut sauce bag can be preserved by normal temperature.
The present invention for the technical scheme that solves its technical problem and adopt is:
A kind of hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag of can normal temperature preserving, comprise sauce bag, powder bag and sauerkraut bag, described sauce bag is prepared from by following component, and the parts by weight of each component are: vegetable oil 10-80 part, lard 2-8 part, fermented pickled Chinese cabbage 1-10 part, bubble green pepper 6-8 part, bubble ginger 4-9 part, curcuma powder 1-5 part, salt 1-4 part, red green onion 8-12 part, lactic acid 1-3 part, citric acid 1-3 part, butanedioic acid 0.5-2 part, gluconic acid 0.3-1 part, flavoring essence 0.01-1 part;
Described powder bag is prepared from by following each component, and the parts by weight of each component are: salt 5-15 part, fermented pickled Chinese cabbage powder 3-10 part, white granulated sugar 3-10 part, starch 1-5 part, glucose 2-4 part, garlic powder 2-4 part, monosodium glutamate 2-5 part, nucleotides 0.1-3 part, powdered beef 1-2 part;
Described sauerkraut bag is prepared from by following component, and each composition weight umber is: fermented pickled Chinese cabbage 40-80 part, bubble pimiento 5-15 part, bubble ginger 1-10 part, chilli oil 8-20 part, white granulated sugar 3-10 part, lactic acid 1-5 part, gluconic acid 1-3 part, butanedioic acid 0.5-3 part, citric acid 0.5-2 part, monosodium glutamate 2-5 part, nucleotides 0.1-3 part;
Wherein said fermented pickled Chinese cabbage powder is prepared gained by following step:
(1) get by pH be less than 4.4 and the acidity juncea fermented pickled Chinese cabbage that is 1.0-1.5% to beat juice gained juice and this juncea fermented pickled Chinese cabbage be repeatedly ferment 100 parts of gained zymocyte liquids of primary raw material, batching 10-80 part water, 0.5-8 part salt, 0.01-0.2 part curcuma powder, 0.05-0.3 part citric acid, 0.1-0.2 part lactic acid, 0.05-0.2 acetic acid, 0.05-0.2 part gluconic acid, above-mentioned batching is dissolved in zymocyte liquid successively and mixes to obtain bittern stoste, this bittern stoste is placed in to the 3-4h that spreads cultivation under the constant temperature of 25-35 ℃, reaches 10 to lactic acid bacteria content
5-10
8after cfu/ml, stop spreading cultivation, obtain the bittern of solid content>=10%;
(2) the centrifugal 10-15min of rotating speed with 4500-5000r/min by gained bittern in (1), obtains the metabolite of lactobacillus-fermented sauerkraut; This metabolite is mixed with protective agent and dissolve after spray dryly, obtain fermented pickled Chinese cabbage powder.
Its further technical scheme is:
Fermented pickled Chinese cabbage in described sauce bag and sauerkraut bag is that pH is less than 4.4, acidity is the juncea fermented pickled Chinese cabbage that 1.0-1.5% and moisture are 68-88%.
Described in the preparation process of described fermented pickled Chinese cabbage powder (1), the acidity of zymocyte liquid is 0.5-1.0%, and lactic acid bacteria content is 10
8more than cfu/mL.
The invention also discloses a kind of above-mentioned production method of can normal temperature preserving hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag, comprise the steps:
(1) preparation of sauerkraut bag: a) get the raw materials ready: by pH be less than 4.4 and acidity be 1.0-1.5% juncea fermented pickled Chinese cabbage squeezes, dewaters, obtain the fermented pickled Chinese cabbage that moisture is 68-88%, b) Vacuum Mixture: drop into fermented pickled Chinese cabbage in mixing tank, bubble pimiento and bubble ginger, then in intermittent stirring mode, stir after 5-10min, input is dissolved with part consumption lactic acid, citric acid, the chilli oil of butanedioic acid and gluconic acid, carry out vacuum mix and blend, vacuum in Vacuum mixer mixing tank is 30-60KPa, mixing speed is 10-20r/min, mixing time is 10-30min, then drop into white granulated sugar, monosodium glutamate and nucleotides are also uniformly mixed and measure mixing uniformity, salt with 6 samplings in agitator, pH value and fat content error detection value are less than 0.2% and are as the criterion, c) acidity adjustment and sterilization: drop into residue lactic acid, gluconic acid, butanedioic acid and citric acid and also regulate acidity to 3.0-4.6, and quantitative separating vacuumizes after in aluminizing packaging bag, then drop into heating surface area < 10cm
2low-density heat disinfection equipment carry out sterilization, obtain can normal temperature preserving hygrometric state fermented pickled Chinese cabbage bag,
(2) preparation of sauce bag: in proportion vegetable oil and lard mixed and be heated to 100-180 ℃, then add wherein the 10-30min that stir-fries after fermented pickled Chinese cabbage, bubble green pepper, bubble ginger, curcuma powder, salt and red green onion at 120-180 ℃, and adjust pH to 3.0-4.2 by lactic acid, citric acid, butanedioic acid and gluconic acid, then adding flavoring essence stir-fries evenly, until water activity, being down to 0.8 fights with ShiShimonoseki and is cooled to rapidly after 10-60 ℃, carry out packing, obtain sauce bag;
(3) preparation of powder bag: fermented pickled Chinese cabbage powder is mixed to obtain to pre-composition with salt, white granulated sugar, garlic powder, monosodium glutamate, nucleotides, powdered beef in proportion, then this pre-composition is carried out to embedding by HFCS and maltodextrin, and by the packing of pipeline wriggling, obtain powder bag.
Useful technique effect of the present invention is: when production method provided by the present invention is carried out the preparation of sauerkraut bag, by Vacuum Mixture, strengthen batch mixing uniformity, reduce oxidation and brown stain after sauerkraut contacts with oxygen, by acidity regulator adjustment, make pH value reach low acid number, and adopt low-density heat disinfection equipment to carry out sterilization, finished acid green vegetable bun preservative free and tender and crisp acid are refreshing, can preserve in normal temperature; In addition adopt sectional temperature-controlled heating technique, acid adjustment technology to change acid number and moisture activity control, can effectively control shelf life and the security of product, thereby it is with rich flavor and can normal temperature preserve hygrometric state fermented pickled Chinese cabbage condiment for instant noodles bag to obtain fermented pickled Chinese cabbage, and shelf life reaches more than 10 months.The flavor pack of being produced by the method for the invention is tender and crisp tasty and refreshing, sour aromatic strongly fragrant, and mouthfeel is good, steady quality, instant.
Accompanying drawing explanation
Fig. 1 is the technological process of production schematic diagram of can normal temperature preserving hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag of the present invention;
Fig. 2 is the GC-MS figure of the specific embodiment of the invention 2 prepared sauerkrauts;
Fig. 3 is the GC-MS figure of comparative example's 1 prepared sauerkraut of the present invention;
Fig. 4 is the GC-MS figure of comparative example's 2 prepared sauerkrauts of the present invention.
The specific embodiment
The hygrometric state fermented pickled Chinese cabbage flavouring of instant noodles of can normal temperature preserving of the present invention comprise sauce bag, powder bag, sauerkraut bag, and wherein sauce bag, sauerkraut Bao Jun be take hygrometric state fermented pickled Chinese cabbage as important source material, through unique processing technology, are prepared gained; Important component in powder bag prepares after being dried through concentrated, spraying with sauerkraut fermented brine, below take respectively sauce bag, powder bag, sauerkraut bag is example, with reference to accompanying drawing 1 to 3, the preferred embodiments of the present invention are described in detail, the experimental technique of unreceipted actual conditions in preferred embodiment, carries out according to this area routine operation condition conventionally.The local flavor Comment on Standard of finished product of the present invention is as shown in table 1, and this Comment on Standard be take sauerkraut bag as main benchmark.In following embodiment, each material consumption is weight portion.
Table 1 sensory evaluation standard (take sauerkraut bag as main)
One, the preparation of sauerkraut bag
A) get the raw materials ready: prepare pH and be less than 4.4 and the acidity juncea fermented pickled Chinese cabbage that is 1.0-1.5% or be that method is prepared juncea fermented pickled Chinese cabbage described in CN103202448A according to patent publication No., above-mentioned fermented pickled Chinese cabbage is squeezed, dewatered, obtain the fermented pickled Chinese cabbage that moisture is 68-88%; Press consumption extracting lactic acid described in table 2, butanedioic acid, citric acid, gluconic acid, mixes with chilli oil 90% of above-mentioned various acid;
B) Vacuum Mixture: drop into the fermented pickled Chinese cabbage of processing through a) in mixing tank, bubble pimiento and bubble ginger, then in intermittent stirring mode, stir after 5min, input is dissolved with part consumption lactic acid, citric acid, the chilli oil of butanedioic acid and gluconic acid, carry out vacuum mix and blend, vacuum in Vacuum mixer mixing tank is 35KPa, mixing speed is 15r/min, mixing time is 5min, then the white granulated sugar of input table 2 consumptions, monosodium glutamate and nucleotides also continue to stir 15min to stirring, and measure mixing uniformity, salt with 6 samplings in agitator, pH value and fat content error detection value are less than 0.2% and are as the criterion,
C) acidity adjustment and sterilization: drop into residue lactic acid, gluconic acid, butanedioic acid and citric acid and also regulate acidity to 3.0-4.6, and quantitative separating vacuumizes after in aluminizing packaging bag, then drop into heating surface area < 10cm
2low-density heat disinfection equipment carry out sterilization, obtain can normal temperature preserving hygrometric state fermented pickled Chinese cabbage bag.
Each embodiment gained sauerkraut bag in table 2 is carried out to local flavor to be judged, Comment on Standard is as shown in table 3, and the outward appearance (Wg) in this subjective appreciation standard, color and luster (Sz), fragrance (Xq), flavour (Ld) and brittleness (Cd) are judged group's evaluation by 10 people, judge result as shown in table 3.
Each composition consumption (unit: weight portion) of table 2 sauerkraut bag
The local flavor of table 3 embodiment 1-6 is judged result
It is all higher that sauerkraut of the present invention wraps in the scoring of outward appearance, color and luster, fragrance, flavour and brittleness aspect as can be seen from Table 3.
Below by the sauerkraut bag that adopts Vacuum Mixture mode to produce in the present invention and the inventive method but the sauerkraut bag that antivacuum mixing method is produced and commercially available sauerkraut bag carry out sense organ and local flavor comparation and assessment.The specific embodiment that wherein the present invention adopts Vacuum Mixture mode to produce sauerkraut bag is selected the embodiment 2 in above-mentioned table 2, and tasting results is in Table 4.
Comparative example 1
A) get the raw materials ready: prepare pH and be less than 4.4 and the acidity juncea fermented pickled Chinese cabbage that is 1.0-1.5% or be that method is prepared juncea fermented pickled Chinese cabbage described in CN103202448A according to patent publication No., above-mentioned fermented pickled Chinese cabbage is squeezed, dewatered, obtain the fermented pickled Chinese cabbage that moisture is 68-88%;
B) common batch mixing: get 0.5 part of 80 parts of above-mentioned fermented pickled Chinese cabbage, 10 parts of pimientos of bubble, bubble 5 parts of ginger, 4 parts of chilli oil, 3 parts of white granulated sugars, 2 parts of lactic acid, 1 part of butanedioic acid, 1 part of citric acid, 1 part of gluconic acid, 3 parts of monosodium glutamates, nucleotides and carry out batch mixing 20min under normal condition, wherein various acids are used respectively 90% of total amount;
C) acidity adjustment and sterilization: drop into residue lactic acid, gluconic acid, butanedioic acid and citric acid and also regulate acidity to 3.0-4.6, and quantitative separating vacuumizes after in aluminizing packaging bag, then drop into heating surface area < 10cm
2low-density heat disinfection equipment carry out sterilization, obtain fermented pickled Chinese cabbage bag.
Comparative example 2
Choose the common commercially available sauerkraut in market.
The sensory evaluation scores contrast of table 4 fermented pickled Chinese cabbage of the present invention and commercially available sauerkraut
As can be seen from Table 4, sauerkraut of the present invention is obviously better than commercially available prod on flavour, aspect fragrance, Color Quality, mainly have benefited from sauerkraut in the present invention and can strengthen batch mixing uniformity by Vacuum Mixture, reduce oxidation and brown stain after sauerkraut contacts with oxygen, by acidity regulator adjustment, make pH value reach 3.0～4.6, and carry out effective sterilization by low-density heat disinfection equipment, obtain preservative free, tender and crisp acid refreshing can preserve hygrometric state fermented pickled Chinese cabbage bag by normal temperature, in its process, stoped the variation of sauerkraut color and luster.Commercially available sauerkraut mainly adopts benzoic acid and potassium sorbate compound preservative to suppress corrupt, after vacuum packaging, its shelf life is 9 months, but be subject to the impact of illumination in sales process, oxygen, temperature, on color and luster, fragrance, present defective mode, and sauerkraut of the present invention adopts, low acid condition is combined with low-density heat process for sterilizing, does not add under the prerequisite of anticorrisive agent its shelf life after vacuum packaging and reaches more than 10 months.
By antivacuum batch mixing of the comparative example 1 and the Vacuum Mixture sauerkraut of specific embodiment 2 and commercially available sauerkraut contrast discovery, antivacuum mixing procedure of the present invention is particularly evident on the flavour of product, color and luster impact, illustrate that Vacuum Mixture can stop the oxidizing brown stain of material to a certain extent, and the interaction energy that batch mixing uniformity is subject to osmotic pressure is that baste enters in product, the flavour of sauerkraut is played to castering action.
In addition by GC-MS, contrast product flavor substance is carried out to quantitative analysis, obtain flavoring that the present invention can normal temperature preserves hygrometric state fermented pickled Chinese cabbage condiment for instant noodles and the commercially available prod difference on flavor substance (with reference to accompanying drawing 2, accompanying drawing 3 and accompanying drawing 4) as seen, the present invention is apparently higher than contrast product on VFA content, and on flavour, flavour retention of the present invention is stronger.
Two, the preparation of powder bag
Specific embodiment 7
(1) preparation of fermented pickled Chinese cabbage powder:
A) get pH and be less than 4.4 and the acidity juncea fermented pickled Chinese cabbage that is 1.0-1.5%, or be that method is prepared juncea fermented pickled Chinese cabbage described in CN103202448A according to patent publication No., above-mentioned fermented pickled Chinese cabbage is beaten to juice, by gained juice and fermented pickled Chinese cabbage, be that primary raw material repeatedly ferments and obtains zymocyte liquid, the acidity of this zymocyte liquid is 0.5-1.0%, and lactic acid bacteria content is 10
8more than cfu/mL;
B) get 100 parts of zymocyte liquids, batching 10-80 part water, 0.5-8 part salt, 0.01-0.2 part curcuma powder, 0.05-0.3 part citric acid, 0.1-0.2 part lactic acid, 0.05-0.2 acetic acid, 0.05-0.2 part gluconic acid, above-mentioned batching is dissolved in zymocyte liquid successively and mixes to obtain bittern stoste, this bittern stoste is placed in to the 3-4h that spreads cultivation under the constant temperature of 25-35 ℃, reaches 10 to lactic acid bacteria content
5-10
8after cfu/ml, stop spreading cultivation, obtain the bittern of solid content>=10%;
C) the centrifugal 10min of rotating speed with 4500r/min by gained bittern in (b), obtains the metabolite of lactobacillus-fermented sauerkraut; This metabolite is mixed with protective agent and dissolve after spray dryly, spraying drying condition is 185 ℃ of feeding temperatures, 145 ℃ of drop temperatures, hot air flow 26.47m
3/ h, pan feeding flow 0.20L/h, obtains fermented pickled Chinese cabbage powder;
(2) 1 part of 6 parts, fermented pickled Chinese cabbage powder and 10 parts of salt, 5 parts of white granulated sugars, 2 parts of garlic powders, 2 parts of monosodium glutamates, 0.2 part, nucleotides, powdered beef is mixed to obtain to pre-composition, then this pre-composition is carried out to embedding by 4 parts of starch with 2 parts of glucose, and by the packing of pipeline wriggling, obtain powder bag.
Three, the preparation of sauce bag
Specific embodiment 8
40 parts of vegetable oil and 5 parts of lards are mixed and are heated to 180 ℃, then add wherein in specific embodiment 1-6 5 parts of fermented pickled Chinese cabbages used, 6 parts of bubble greens pepper, 9 parts of ginger of bubble stir-fry and to temperature stabilization, drop into 1 part of curcuma powder 140 ℃ time, 10-30min stir-fries after 8 parts of 3 parts of salt and red green onions at 140-150 ℃, and by 1 part of lactic acid, 1 part of citric acid, 1 part of adjustment pH to 3.2 of 0.5 part of butanedioic acid and gluconic acid, then adding 0.01 part of flavoring essence stir-fries evenly, until water activity, being down to 0.8 fights with ShiShimonoseki and adopts circulating water mode to be cooled to rapidly after 40 ℃ or room temperature, by pipeline wriggling mode, make peristaltic pump carry out packing with the flow velocity of 100kg/h, obtain sauce bag.
Above-mentioned specific embodiment 2 is prepared to gained sauerkraut bag, specific embodiment 7 to be prepared gained powder bag, specific embodiment 8 and prepares instant noodle seasoning bag and the two kinds of commercially available sauerkraut flavouring of instant noodles that gained sauce bag forms and carry out local flavor contrast, and with the storage time, extend its local flavor and change big or small contrast test, comparing result is shown in accompanying drawing 2 and table 5.
Table 5 extends the change of sauerkraut instant noodle seasoning bag local flavor with the storage time
| Storage time (37 ℃)/sky | 0 | 7 | 14 | 21 | 28 | 35 | 42 |
| Flavouring of instant noodles of the present invention | 6.8 | 6.7 | 6.6 | 6.3 | 6.2 | 6.1 | 6.0 |
| Commercially available sauerkraut instant noodles product 1 | 4.4 | 4.1 | 3.6 | 3.5 | 3.2 | 2.4 | 1.0 |
| Commercially available sauerkraut instant noodles product 2 | 5.5 | 5.2 | 4.83 | 2.79 | 1.8 | 1.6 | 1.2 |
As can be seen from Table 5, all there is notable difference flavoring of the present invention and commercially available prod on constant product quality and sense of worth.
The hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag of can normal temperature preserving of the present invention can be widely used in the instant food such as Flour product, rice made products.
Claims (4)
1. can preserve a hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag by normal temperature, comprise sauce bag, powder bag and sauerkraut bag, it is characterized in that:
Described sauce bag is prepared from by following component, and the parts by weight of each component are: vegetable oil 10-80 part, lard 2-8 part, fermented pickled Chinese cabbage 1-10 part, bubble green pepper 6-8 part, bubble ginger 4-9 part, curcuma powder 1-5 part, salt 1-4 part, red green onion 8-12 part, lactic acid 1-3 part, citric acid 1-3 part, butanedioic acid 0.5-2 part, gluconic acid 0.3-1 part, flavoring essence 0.01-1 part;
Described powder bag is prepared from by following each component, and the parts by weight of each component are: salt 5-15 part, fermented pickled Chinese cabbage powder 3-10 part, white granulated sugar 3-10 part, starch 1-5 part, glucose 2-4 part, garlic powder 2-4 part, monosodium glutamate 2-5 part, nucleotides 0.1-3 part, powdered beef 1-2 part;
Described sauerkraut bag is prepared from by following component, and the parts by weight of each component are: fermented pickled Chinese cabbage 40-80 part, bubble pimiento 5-15 part, bubble ginger 1-10 part, chilli oil 8-20 part, white granulated sugar 3-10 part, lactic acid 1-5 part, gluconic acid 1-3 part, butanedioic acid 0.5-3 part, citric acid 0.5-2 part, monosodium glutamate 2-5 part, nucleotides 0.1-3 part;
Wherein said fermented pickled Chinese cabbage powder is prepared gained by following step:
(1) get by pH be less than 4.4 and the acidity juncea fermented pickled Chinese cabbage that is 1.0-1.5% to beat juice gained juice and this juncea fermented pickled Chinese cabbage be repeatedly ferment 100 parts of gained zymocyte liquids of primary raw material, batching 10-80 part water, 0.5-8 part salt, 0.01-0.2 part curcuma powder, 0.05-0.3 part citric acid, 0.1-0.2 part lactic acid, 0.05-0.2 acetic acid, 0.05-0.2 part gluconic acid, above-mentioned batching is dissolved in zymocyte liquid successively and mixes to obtain bittern stoste, this bittern stoste is placed in to the 3-4h that spreads cultivation under the constant temperature of 25-35 ℃, reaches 10 to lactic acid bacteria content
5-10
8after cfu/ml, stop spreading cultivation, obtain the bittern of solid content>=10%;
(2) the centrifugal 10-15min of rotating speed with 4500-5000r/min by gained bittern in (1), obtains the metabolite of lactobacillus-fermented sauerkraut; This metabolite is mixed with protective agent and dissolve after spray dryly, obtain fermented pickled Chinese cabbage powder.
2. the hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag of can normal temperature preserving according to claim 1, is characterized in that: the fermented pickled Chinese cabbage in described sauce bag and sauerkraut bag is that pH is less than 4.4, acidity is the juncea fermented pickled Chinese cabbage that 1.0-1.5% and moisture are 68-88%.
3. the hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag of can normal temperature preserving according to claim 1, is characterized in that: described in the preparation process of described fermented pickled Chinese cabbage powder (1), the acidity of zymocyte liquid is 0.5-1.0%, and lactic acid bacteria content is 10
8more than cfu/mL.
4. a production method of can normal temperature described in arbitrary claim in claims 1 to 3 preserving hygrometric state fermented pickled Chinese cabbage instant noodle seasoning bag, is characterized in that: comprise the steps:
(1) preparation of sauerkraut bag: a) get the raw materials ready: by pH be less than 4.4 and acidity be 1.0-1.5% juncea fermented pickled Chinese cabbage squeezes, dewaters, obtain the fermented pickled Chinese cabbage that moisture is 68-88%, b) Vacuum Mixture: drop into fermented pickled Chinese cabbage in mixing tank, bubble pimiento and bubble ginger, then in intermittent stirring mode, stir after 5-10min, input is dissolved with part consumption lactic acid, citric acid, the chilli oil of butanedioic acid and gluconic acid, carry out vacuum mix and blend, vacuum in Vacuum mixer mixing tank is 30-60KPa, mixing speed is 10-20r/min, mixing time is 10-30min, then drop into white granulated sugar, monosodium glutamate and nucleotides are also uniformly mixed and measure mixing uniformity, salt with 6 samplings in agitator, pH value and fat content error detection value are less than 0.2% and are as the criterion, c) acidity adjustment and sterilization: drop into residue lactic acid, gluconic acid, butanedioic acid and citric acid and also regulate acidity to 3.0-4.6, and quantitative separating vacuumizes after in aluminizing packaging bag, then drop into heating surface area < 10cm
2low-density heat disinfection equipment carry out sterilization, obtain can normal temperature preserving hygrometric state fermented pickled Chinese cabbage bag,
(2) preparation of sauce bag: in proportion vegetable oil and lard mixed and be heated to 100-180 ℃, then add wherein the 10-30min that stir-fries after fermented pickled Chinese cabbage, bubble green pepper, bubble ginger, curcuma powder, salt and red green onion at 120-180 ℃, and adjust pH to 3.0-4.2 by lactic acid, citric acid, butanedioic acid and gluconic acid, then adding flavoring essence stir-fries evenly, until water activity, being down to 0.8 fights with ShiShimonoseki and is cooled to rapidly after 10-60 ℃, carry out packing, obtain sauce bag;
(3) preparation of powder bag: fermented pickled Chinese cabbage powder is mixed to obtain to pre-composition with salt, white granulated sugar, garlic powder, monosodium glutamate, nucleotides, powdered beef in proportion, then this pre-composition is carried out to embedding by HFCS and maltodextrin, and by the packing of pipeline wriggling, obtain powder bag.
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