CN104026522B - A kind of less salt alternating temperature method for salting of root-mustard jam product - Google Patents
A kind of less salt alternating temperature method for salting of root-mustard jam product Download PDFInfo
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- CN104026522B CN104026522B CN201410203304.8A CN201410203304A CN104026522B CN 104026522 B CN104026522 B CN 104026522B CN 201410203304 A CN201410203304 A CN 201410203304A CN 104026522 B CN104026522 B CN 104026522B
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- 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
Abstract
The invention discloses a kind of less salt alternating temperature method for salting of root-mustard jam product, this root-mustard jam product is formulated by the supplementary material of following weight portion: root-mustard 280-300 part, green onion 30-40 part, garlic 20-30 part, five-spice powder 15-25 part, chilli powder 10-20 part, zanthoxylum powder 7-15 part, oyster sauce 10-15 part, vegetable oil 10-15 part, salt 15-30 part.The method adopts less salt alternating temperature to pickle and multi-cultur es coupled fermentation technology, and adopt less salt of lowering the temperature for three times, twice desalination mode can effectively reduce catsup and pickled vegetables salt content, shortens and pickles the cycle; Multi-cultur es coupled fermentation technology can the multiple pure culture mixed culture of manual control, and shorten the cycle and oil recovery enhancement and local flavor, gained root-mustard dark reddish brown is pure, less salt is high crisp, is rich in essential amino acid, dietary fiber, unique flavor, is of high nutritive value.
Description
Technical field
The present invention relates to jam product manufacture field, be specifically related to a kind of less salt alternating temperature method for salting of root-mustard jam product.
Background technology
Root-mustard originates in China, formal name used at school leaf mustard, is crucifer, and containing abundant vitamin C, mineral matter, carbohydrate and protein, nutritive value is higher.Root-mustard strong stress resistance, seldom has disease and pest to occur, and is good nontoxic, aseptic, pollution-free, non-harmful vegetables, is a kind of consumption notional pollution-free food, health food.And root-mustard can generally be planted, implant mass, drop into low, output is high, cheap.Root-mustard after gathering has very strong pungent pungent, and bitter taste is dense, should not eat raw, is suitable for be processed into curing food and to eat, and the cold working mode of its uniqueness and perfume (or spice), tender, crisp, sweet peculiar flavour, like by consumers in general deeply.But because traditional pickling process technique all adopts high salt, salt content is between 15% ~ 20%, and mouthfeel is too salty, is unfavorable for that human body is healthy, production and selling is all restricted, cannot comes into the market in a large number.High salt curing food does not meet curing food trend from now on, and Low-salinity curing food will dominate curing food market position, a lot of to the research of less salt root-mustard processing both at home and abroad.The Mustard Plant In Low Salt And Low Acid be processed into is fresh, fragrant, tender, crisp, sweet, and flavour is delicious, unique flavor, tempting appetite, sanitary edible and easy to carry, long shelf-life, low price, is the travelling and appetizing food deeply liked by consumers in general.So root-mustard to be processed into the low sour curing food of less salt, just by this extremely common root-mustard inexpensive again, bring up to the status of medium-to-high grade food, also can increase farmers' income further, promote the economic development in area.
Chinese invention patent mandate publication number CN102266030A " series flavor kohlrabi and method for salting thereof ", carry out just salting down and turning over salting down to root-mustard, salt consumption is 8%, and the time is 3-4 month, pickles excessive cycle; Authorize publication number CN101953453A " a kind of preserving process for black salted turnip ", carry out a salt adding to root-mustard and pickle, salt consumption is 4%-6%, time is 1-2 month, and method is single, does not carry out desalting processing, and two kinds of modes are all adopt spontaneous fermentation, easily contaminate miscellaneous bacteria, product look shape taste difficulty controls.
Finding by retrieving domestic and international prior art, also not pickling with less salt alternating temperature the report preparing root-mustard jam product with multi-cultur es coupled fermentation technology at present.
Summary of the invention
The present invention is directed to existing jam product developing thought Problems existing, a kind of less salt alternating temperature method for salting of root-mustard jam product is provided.The method adopts less salt alternating temperature to pickle and multi-cultur es coupled fermentation technology, and adopt less salt of lowering the temperature for three times, twice desalination mode can effectively reduce catsup and pickled vegetables salt content, shortens and pickles the cycle; Multi-cultur es coupled fermentation technology can the multiple pure culture mixed culture of manual control, the strong point of the inoculation of collection nature and single strain fermentation, avoid respective shortcoming, shorten the cycle and oil recovery enhancement and local flavor, gained root-mustard dark reddish brown is pure, less salt is high crisp, be rich in essential amino acid, dietary fiber, unique flavor, be of high nutritive value.
In order to realize above-mentioned object, the present inventor, by lot of experiments research also persistent exploration, finally obtains following technical scheme:
A kind of root-mustard jam product, formulated by the supplementary material of following weight portion: root-mustard 280-300 part, green onion 30-40 part, garlic 20-30 part, five-spice powder 15-25 part, chilli powder 10-20 part, zanthoxylum powder 7-15 part, oyster sauce 10-15 part, vegetable oil 10-15 part, salt 15-30 part.
A less salt alternating temperature method for salting for root-mustard jam product, the method comprises the following steps:
(1) select complete, without the fresh root mustard of thick side root, reject Lao Ye, rotten leaf and Huang Ye, go root, clean, shaping, in the mixed liquor containing saturated calcium hydroxide, 0.1%-1% calcium lactate, 0.1%-1% calcium sulfate and 0.1%-1% calcium chloride, soak 4-10h, become to protect crisp, short look;
(2) root-mustard cleaning drained, add 6%-8% salt mix thoroughly according to the net weight of root-mustard, at 85-90 DEG C of temperature, 120-240h is pickled in insulation, and ambient humidity is 85%-95%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 5%-6% salt mix thoroughly according to the net weight of root-mustard, at 50-55 DEG C of temperature, 72-120h is pickled in insulation, and ambient humidity is 75%-80%;
(4) rinsed with sterile water root-mustard is used, add 3%-4% salt, 1%-2% lactose by weight, and be the mixed bacteria liquid that 2%-8% (W/W) accesses Lactobacillus brevis, Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae by inoculum concentration, at 15-20 DEG C of temperature bottom fermentation 10-30d;
(5) after having fermented, add green onion, garlic, five-spice powder, chilli powder, zanthoxylum powder, oyster sauce, vegetable oil, pasteurization after being mixed, be packaged to be root-mustard jam product.
Preferably, the less salt alternating temperature method for salting of a kind of root-mustard jam product as above, is characterized in that: composition and the consumption of the Lactobacillus brevis described in step (4), Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae mixed liquor are: containing Lactobacillus brevis 0.1-0.2g, Lactobacillus plantarum 0.25-0.3g, streptococcus thermophilus 0.15-0.25g, saccharomyces cerevisiae 0.25-0.5g in every gram of Mixed Microbes.
Preferably, the less salt alternating temperature method for salting of a kind of root-mustard jam product as above, is characterized in that: the Lactobacillus brevis described in step (4) is Lactobacillus brevis CICC20014, Lactobacillus plantarum is Lactobacillus plantarum CICC20764, streptococcus thermophilus is streptococcus thermophilus CICC21116, saccharomyces cerevisiae is saccharomyces cerevisiae CICC1001.
Compared with prior art, the less salt alternating temperature method for salting tool of a kind of root-mustard jam product that the present invention relates to has the following advantages and progress significantly:
(1) adopt three cooling less salts, twice desalination mode can effectively reduce catsup and pickled vegetables salt content, shortens and pickles the cycle.
(2) multi-cultur es coupled fermentation technology can the multiple pure culture mixed culture of manual control, and the strong point of the inoculation of collection nature and single strain fermentation, avoids respective shortcoming, shorten the cycle and oil recovery enhancement and local flavor.
(3) low temperature salting zymolysis and the root-mustard dark reddish brown obtained is pure, less salt is high crisp, be rich in essential amino acid, dietary fiber, unique flavor, is of high nutritive value.
(4) can be the kind of enterprise's increase traditional zymotic goods, the added value of improving product, effective enterprise economic benefit and brand effect, increase enterprise's job.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
embodiment 1
(1) select complete, without the fresh root mustard 280g of thick side root, reject Lao Ye, rotten leaf and Huang Ye, go root, clean, shaping, in containing saturated calcium hydroxide, 0.1% calcium lactate, 0.1% calcium sulfate, 0.1% calcium chloride mixed liquor, soak 4h, become to protect crisp, short look;
(2) root-mustard cleaning drained, add 6% salt mix thoroughly according to the net weight of root-mustard, at 85 DEG C of temperature, 120h is pickled in insulation, and ambient humidity is 85%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 5% salt mix thoroughly according to the net weight of root-mustard, at 50 DEG C of temperature, 72h is pickled in insulation, and ambient humidity is 75%;
(4) rinsed with sterile water root-mustard is used, add 3% salt, 1% lactose by weight, and be the mixed bacteria liquid that 3% (W/W) accesses Lactobacillus brevis that weight ratio is 1:1.5:1:2, Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae by inoculum concentration, at 15 DEG C of temperature bottom fermentation 10d;
(5), after having fermented, add green onion 30g, garlic 20g, five-spice powder 15g, chilli powder 10g, zanthoxylum powder 7g, oyster sauce 10g, vegetable oil 10g, pasteurization after being mixed, be packaged to be root-mustard jam product.
embodiment 2
(1) select complete, without the fresh root mustard 300g of thick side root, reject Lao Ye, rotten leaf and Huang Ye, go root, clean, shaping, in containing saturated calcium hydroxide, 1% calcium lactate, 1% calcium sulfate, 1% calcium chloride mixed liquor, soak 10h, become to protect crisp, short look;
(2) root-mustard cleaning drained, add 8% salt mix thoroughly according to the net weight of root-mustard, at 90 DEG C of temperature, 240h is pickled in insulation, and ambient humidity is 95%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 6% salt mix thoroughly according to the net weight of root-mustard, at 55 DEG C of temperature, 120h is pickled in insulation, and ambient humidity is 80%;
(4) rinsed with sterile water root-mustard is used, add 4% salt, 2% lactose by weight, and be the mixed bacteria liquid that 5% (W/W) accesses Lactobacillus brevis that weight ratio is 1:1:1.5:2, Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae by inoculum concentration, at 20 DEG C of temperature bottom fermentation 30d;
(5), after having fermented, add green onion 40g, garlic 30g, five-spice powder 25g, chilli powder 20g, zanthoxylum powder 15g, oyster sauce 15g, vegetable oil 15g, pasteurization after being mixed, be packaged to be root-mustard jam product.
embodiment 3
(1) select complete, without the fresh root mustard 290g of thick side root, reject Lao Ye, rotten leaf and Huang Ye, go root, clean, shaping, in containing saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5% calcium chloride mixed liquor, soak 7h, become to protect crisp, short look;
(2) root-mustard cleaning drained, add 7% salt mix thoroughly according to the net weight of root-mustard, at 88 DEG C of temperature, 180h is pickled in insulation, and ambient humidity is 90%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 5.5% salt mix thoroughly according to the net weight of root-mustard, at 53 DEG C of temperature, 100h is pickled in insulation, and ambient humidity is 78%;
(4) rinsed with sterile water root-mustard is used, add 3.5% salt, 1.5% lactose by weight, and be the mixed bacteria liquid that 4% (W/W) accesses Lactobacillus brevis that weight ratio is 1:1.5:1.5:3, Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae by inoculum concentration, at 18 DEG C of temperature bottom fermentation 20d;
(5), after having fermented, add green onion 35g, garlic 205g, five-spice powder 20g, chilli powder 15g, zanthoxylum powder 11g, oyster sauce 13g, vegetable oil 12g, pasteurization after being mixed, be packaged to be root-mustard jam product.
comparative example 1: root-mustard does not soak
(1) select complete, without the fresh root mustard 290g of thick side root, reject Lao Ye, rotten leaf and Huang Ye, remove root, clean, shaping;
(2) root-mustard cleaning drained, add 7% salt mix thoroughly according to the net weight of root-mustard, at 88 DEG C of temperature, 180h is pickled in insulation, and ambient humidity is 90%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 5.5% salt mix thoroughly according to the net weight of root-mustard, at 53 DEG C of temperature, 100h is pickled in insulation, and ambient humidity is 78%;
(4) rinsed with sterile water root-mustard is used, add 3.5% salt, 1.5% lactose by weight, and be the mixed bacteria liquid that 4% (W/W) accesses Lactobacillus brevis that weight ratio is 1:1.5:1.5:3, Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae by inoculum concentration, at 18 DEG C of temperature bottom fermentation 20d;
(5), after having fermented, add green onion 35g, garlic 205g, five-spice powder 20g, chilli powder 15g, zanthoxylum powder 11g, oyster sauce 13g, vegetable oil 12g, pasteurization after being mixed, be packaged to be root-mustard jam product.
comparative example 2: root-mustard adopts spontaneous fermentation
(1) select complete, without the fresh root mustard 290g of thick side root, reject Lao Ye, rotten leaf and Huang Ye, go root, clean, shaping, in containing saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5% calcium chloride mixed liquor, soak 7h, become to protect crisp, short look;
(2) root-mustard cleaning drained, add 7% salt mix thoroughly according to the net weight of root-mustard, at 88 DEG C of temperature, 180h is pickled in insulation, and ambient humidity is 90%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 5.5% salt mix thoroughly according to the net weight of root-mustard, at 53 DEG C of temperature, 100h is pickled in insulation, and ambient humidity is 78%;
(4) use rinsed with sterile water root-mustard, add 3.5% salt, 1.5% lactose by weight, spontaneous fermentation 20d at 18 DEG C of temperature;
(5) after having fermented, add green onion 35g, garlic 205g, five-spice powder 20g, chilli powder 15g, zanthoxylum powder 11g, oyster sauce 13g, vegetable oil 12g, pasteurization after after being mixed, is packaged to be root-mustard jam product.
Root-mustard jam product of the present invention prepares example, and its attributional analysis is as following table:
Prepared by each embodiment of table 1, the organoleptic indicator of sample compares
。
Claims (2)
1. a less salt alternating temperature method for salting for root-mustard jam product, is characterized in that the method comprises the following steps:
(1) root-mustard remove root, clean, shaping, in containing saturated calcium hydroxide, 0.1%-1%(W/V) calcium lactate, 0.1%-1%(W/V) calcium sulfate and 0.1%-1%(W/V) calcium chloride mixed liquor in soak 4-10h, to protect crisp, short look change;
(2) root-mustard cleaning drained, add 6%-8% salt mix thoroughly according to the net weight of root-mustard, at 85-90 DEG C of temperature, 120-240h is pickled in insulation, and ambient humidity is 85%-95%;
(3) take out root-mustard, use rinsed with sterile water desalination, add 5%-6% salt mix thoroughly according to the net weight of root-mustard, at 50-55 DEG C of temperature, 72-120h is pickled in insulation, and ambient humidity is 75%-80%;
(4) rinsed with sterile water root-mustard is used, 3%-4% salt, 1%-2% lactose is added by the weight ratio with root-mustard, and by inoculum concentration 2%-8%(W/W) access the mixed bacteria liquid of Lactobacillus brevis, Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae, at 15-20 DEG C of temperature bottom fermentation 10-30d;
(5) after having fermented, add flavouring be mixed after pasteurization, be packaged to be root-mustard jam product;
Lactobacillus brevis described in step (4) is Lactobacillus brevis CICC20014, Lactobacillus plantarum is Lactobacillus plantarum CICC20764, streptococcus thermophilus is streptococcus thermophilus CICC21116, saccharomyces cerevisiae is saccharomyces cerevisiae CICC1001.
2. the less salt alternating temperature method for salting of a kind of root-mustard jam product according to claim 1, is characterized in that: composition and the consumption of the Lactobacillus brevis described in step (4), Lactobacillus plantarum, streptococcus thermophilus and saccharomyces cerevisiae mixed bacteria liquid are: containing Lactobacillus brevis 0.1-0.2g, Lactobacillus plantarum 0.25-0.3g, streptococcus thermophilus 0.15-0.25g, saccharomyces cerevisiae 0.25-0.5g in every gram of mixed bacteria liquid.
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| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN105211805A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | A kind of less salt salted vegetables and preparation method thereof |
| CN105815742A (en) * | 2016-05-24 | 2016-08-03 | 安徽农业大学 | Instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and preparing method of instant-adding type low-salt low-acid curing agent |
| CN106107716B (en) * | 2016-06-27 | 2019-10-15 | 神农架金丰收科技发展有限公司 | The fresh-keeping fermentation process of salt standing grain ginger |
| CN106942670A (en) * | 2017-03-15 | 2017-07-14 | 贵州大学 | A kind of production method of spicy root-mustard |
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