CN104187506B - Three sections of method for salting of a kind of radish jam product and its less salt - Google Patents

Three sections of method for salting of a kind of radish jam product and its less salt Download PDF

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Publication number
CN104187506B
CN104187506B CN201410331010.3A CN201410331010A CN104187506B CN 104187506 B CN104187506 B CN 104187506B CN 201410331010 A CN201410331010 A CN 201410331010A CN 104187506 B CN104187506 B CN 104187506B
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China
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radish
jam
salting
parts
salt
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CN201410331010.3A
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Chinese (zh)
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CN104187506A (en
Inventor
汪超
李桀骜
游智能
李冬生
曹约泽
邹桂怀
宋爱洁
高冰
卢忠诚
徐宁
胡勇
祁勇刚
朱于鹏
龚元元
徐梅
吴勇超
吴勇康
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湖北工业大学
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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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses three sections of method for salting of a kind of radish jam product and its less salt.The jam product is that radish is salted by three sections of less salt；The method can effectively reduce radish catsup and pickled vegetables salt content using three sections of salt reduction method for salting, and the cycle is pickled in shortening；Using ferment technological adjustment local flavor agent structure after temperature control and promote the enrichment of an aroma compounds and character flavor compound, promote effective dissolution of nutriment, gained radish jam product pure color, unique flavor, less salt are high crisp, are of high nutritive value.

Description

Three sections of method for salting of a kind of radish jam product and its less salt
Technical field
The present invention relates to jam product manufacture field, and in particular to three sections of method for salting of a kind of radish jam product and its less salt.
Background technology
Radish belongs to Cruciferae as the good merchantable brand in vegetables, is the fresh loose root of crucifer, originates in China, The trip of alias Lay, reed trip, native melon, mustard root, are one, biennial root class vegetable plant.Its strong adaptability, cultivated area is wide.Radish heat Low, moisture is high, containing abundant vitamin, protein, the mineral matter such as dietary fiber and calcium, phosphorus, iron, potassium, digestive ferment and The content of folic acid is also higher, is the popular vegetable that a kind of consumer likes.Radish doctor's food homology from ancient times, with highly important guarantor Health-care function, has functions that reduction blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, gall stone.
Pickle be fresh-retaining preserving fresh vegetables a kind of means, be also improve vegetable product local flavor a kind of method, so Vegetables pickle that principle is more complicated, including the physics of a series of complex, chemistry and biochemical change.Being summed up mainly has Two aspects：On the one hand it is in curing process, the osmosis of salt all to be there is from start to finish, is on the other hand curing process In have substantial amounts of growth of microorganism, breed, die out, be microorganism fermentation through curing process all the time；Furthermore It is exactly that the effect of spice is suppressed harmful microorganism activity, while also increased color to curing food.Due to micro- The materials such as biological effect, the change of chemical environment, carbohydrate, protein in radish, in curing process is processed, can also occur A series of chemical reaction, generates the material with special color, fragrance.Radish is pickled with its unique taste and flavor depth Liked by consumers in general, especially in oriental countries such as China, South Korea, Japan.
Found by retrieving domestic and international prior art, prepared with ferment technology after temperature control there is presently no being pickled with three sections of less salt The document report of radish jam product.
The content of the invention
The problem that the present invention exists for existing jam product developing thought, there is provided three sections of a kind of radish jam product and its less salt Method for salting.Three sections of the method less salt pickle with ferment technology after temperature control, can effectively reduce radish sauce using three sections of salt reduction method for salting The cycle is pickled in salted vegetables salt content, shortening；Using ferment technological adjustment local flavor agent structure after temperature control and promote an aroma compounds and spy The enrichment of flavor substance is levied, promotes effective dissolution of nutriment, gained radish jam product pure color, unique flavor, less salt are high It is crisp, it is of high nutritive value.Rich in vitamin, protein, the mineral matter such as dietary fiber and calcium, phosphorus, iron, potassium, with reduction blood fat, soft The effects such as changing blood vessel, stabilizing blood pressure, prevention coronary heart disease.
In order to realize above-mentioned purpose, the present inventor is studied and persistent exploration by lot of experiments, is finally obtained as follows Technical scheme：
A kind of radish jam product, the radish jam product is that radish is salted by three sections of less salt.
A kind of method for salting of radish jam product, the method is comprised the following steps：
（1）The radish of fresh rounding is chosen, root is removed, is cleaned, be cut into strip, color protection, guarantor are crisp in soak；
（2）Radish cleaning is drained, 5%-6% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, is controlled at a temperature of 80-85 DEG C Temperature pickles 48-72h, and ambient humidity is 80%-90%；
（3）Radish is taken out, rinsed with sterile water desalination is used, 3%-5% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, in 45-50 Temperature control pickles 48-72h at a temperature of DEG C, and ambient humidity is 70%-80%；
（4）Rinsed with sterile water radish, by weight addition 2%-4%（W/W）Salt, 1%-2%（W/W）Lactose, and access lactic acid bacteria With the mixed bacteria liquid of yeast, ferment 30-60d at a temperature of 10-15 DEG C；
（5）After the completion of fermentation, auxiliary and condiment, pasteurization after being mixed is added to be packaged to be radish jam product.
Preferably, the method for salting of radish jam product as described above, wherein step（1）Described in soak be containing 0.1%-1%（W/V）Citric acid, 0.1%-1%（W/V）Calcium chloride, 0.1%-1%（W/V）Calcium lactate and 0.1%-1%（W/ V）The mixed liquor of calcium propionate.
It is further preferred that the method for salting of radish jam product as described above, wherein strip radish is soaked in the soak Bubble 4-12h, with color protection, protects crisp.
Preferably, the method for salting of radish jam product as described above, wherein step（4）Described in lactic acid bacteria for plant breast Bacillus CICC20764, described yeast is Lu Shi Zygosaccharomyceses CICC1417.
Preferably, the method for salting of radish jam product as described above, wherein step（4）Described in lactic acid bacteria and yeast Mixed bacteria liquid is that CFU ratios are 1-2：The mixed bacteria liquid of 1 Lactobacillus plantarum CICC20764 and Lu Shi Zygosaccharomyces CICC1417.
It is further preferred that the method for salting of radish jam product as described above, wherein the mixing of described lactic acid bacteria and yeast Effective total viable count is 2.34 × 10 in bacterium solution10~5.18 × 1010Individual/g, inoculum concentration is 4%-7%（W/W）.
Preferably, the method for salting of radish jam product as described above, wherein described auxiliary and condiment includes onion, garlic, five Face powder, white pepper powder, chilli powder, oyster sauce, vegetable oil, sucrose, monosodium glutamate and malic acid.
It is further preferred that the method for salting of radish jam product as described above, wherein described auxiliary and condiment is by following weight The component composition of part：Onion 25-30 parts, garlic 20-30 parts, five-spice powder 15-20 parts, white pepper powder 8-16 parts, chilli powder 12-20 Part, oyster sauce 15-25 parts, vegetable oil 10-20 parts, sucrose 8-15 parts, monosodium glutamate 6-10 parts, 05-0.07 parts of malic acid 0..
Still further preferably, the method for salting of radish jam product as described above, wherein described radish includes ternip and Hu Radish.
Compared with prior art, radish jam product of the present invention and its method for salting have the following advantages that and significantly It is progressive：
（1）The present invention uses three sections of method for salting of less salt first, and radish sauce can be effectively reduced using three sections of salt reduction method for salting The cycle is pickled in salted vegetables salt content, shortening.
（2）Using ferment technological adjustment local flavor agent structure after temperature control and promote the richness of an aroma compounds and character flavor compound Collection, promotes effective dissolution of nutriment.
（3）Gained radish jam product pure color, unique flavor, less salt are high crisp, are of high nutritive value.Rich in vitamin, albumen The mineral matter such as matter, dietary fiber and calcium, phosphorus, iron, potassium, with reduction blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease etc. Effect.
Specific embodiment
Below in conjunction with specific embodiment, the technical scheme and technique effect in the present invention are clearly and completely retouched State.It should be noted that in each embodiment and comparative example, lactic acid bacteria is Lactobacillus plantarum CICC20764, yeast is engaged for Lu Shi Yeast CICC1417, is taken from Chinese industrial Microbiological Culture Collection administrative center；The mixing of described lactic acid bacteria and yeast Effective total viable count is 4.0 × 10 in bacterium solution10Individual/g or so.
Embodiment 1
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 250g of fresh rounding, carrot 250g to remove root, clean, cut into the strip of finger size, in 4h is soaked in 0.1% citric acid, 0.1% calcium chloride, 0.1% calcium lactate, 0.1% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 5% salt to mix thoroughly according to the net weight of radish, temperature control pickles 48h, ring at a temperature of 80 DEG C Border humidity is 80%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 3% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 45 DEG C Temperature pickles 48h, and ambient humidity is 70%；
（4）Rinsed with sterile water radish, by weight 2% salt of addition, 1% lactose, and is that 4% access CFU ratios are 1 by inoculum concentration: 1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 30d at a temperature of 10 DEG C；
（5）After the completion of fermentation, onion 25g, garlic 20g, the g of five-spice powder 15, white pepper powder 8g, the g of chilli powder 12, oyster are added Oily 15g, the g of vegetable oil 10, sucrose 8g, monosodium glutamate 6g, the 05g of malic acid 0., pasteurization after being mixed are packaged to be radish jam product.
Embodiment 2
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 280g of fresh rounding, carrot 280g to remove root, clean, cut into the strip of finger size, in 12h is soaked in 1% citric acid, 1% calcium chloride, 1% calcium lactate, 1% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 6% salt to mix thoroughly according to the net weight of radish, temperature control pickles 72h, ring at a temperature of 85 DEG C Border humidity is 90%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 5% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 50 DEG C Temperature pickles 72h, and ambient humidity is 80%；
（4）Rinsed with sterile water radish, by weight 4% salt of addition, 2% lactose, and is that 7% access CFU ratios are 2 by inoculum concentration: 1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 60d at a temperature of 15 DEG C；
（5）After the completion of fermentation, add onion 30g, garlic 30g, the g of five-spice powder 20, the g of white pepper powder 16, the g of chilli powder 20, The g of oyster sauce 25, the g of vegetable oil 20, the g of sucrose 15, the g of monosodium glutamate 10, the g of malic acid 0.07, pasteurization after being mixed are packaged to be radish Jam product.
Embodiment 3
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 270g of fresh rounding, carrot 260g to remove root, clean, cut into the strip of finger size, in 8h is soaked in 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 5.5% salt to mix thoroughly according to the net weight of radish, temperature control pickles 60h at a temperature of 83 DEG C, Ambient humidity is 85%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 4% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 48 DEG C Temperature pickles 60h, and ambient humidity is 75%；
（4）Rinsed with sterile water radish, by weight 3% salt of addition, 1.5% lactose, and is that 6% access CFU ratios are by inoculum concentration 1.5:1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 45d at a temperature of 13 DEG C；
（5）After the completion of fermentation, add onion 28g, garlic 25g, the g of five-spice powder 16, the g of white pepper powder 12, the g of chilli powder 16, The g of oyster sauce 20, the g of vegetable oil 15, sucrose 12g, monosodium glutamate 8g, the g of malic acid 0. 06, pasteurization after being mixed are packaged to be radish sauce Product.
Comparative example 1：Radish is not soaked
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 270g of fresh rounding, carrot 260g to remove root, clean, cut into the strip of finger size；
（2）Net weight according to radish adds 5.5% salt to mix thoroughly, and temperature control pickles 60h at a temperature of 83 DEG C, and ambient humidity is 85%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 4% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 48 DEG C Temperature pickles 60h, and ambient humidity is 75%；
（4）Rinsed with sterile water radish, by weight 3% salt of addition, 1.5% lactose, and is that 6% access CFU is by inoculum concentration 1.5:1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 45d at a temperature of 13 DEG C；
（5）After the completion of fermentation, add onion 28g, garlic 25g, the g of five-spice powder 16, the g of white pepper powder 12, the g of chilli powder 16, The g of oyster sauce 20, the g of vegetable oil 15, sucrose 12g, monosodium glutamate 8g, the g of malic acid 0. 06, pasteurization after being mixed are packaged to be radish sauce Product.
Comparative example 2：Radish uses spontaneous fermentation
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 270g of fresh rounding, carrot 260g to remove root, clean, cut into the strip of finger size, in 8h is soaked in 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 5.5% salt to mix thoroughly according to the net weight of radish, temperature control pickles 60h at a temperature of 83 DEG C, Ambient humidity is 85%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 4% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 48 DEG C Temperature pickles 60h, and ambient humidity is 75%；
（4）Rinsed with sterile water radish, by weight 3% salt of addition, 1.5% lactose, the spontaneous fermentation 45d at a temperature of 13 DEG C；
（5）After the completion of fermentation, add onion 28g, garlic 25g, the g of five-spice powder 16, the g of white pepper powder 12, the g of chilli powder 16, The g of oyster sauce 20, the g of vegetable oil 15, sucrose 12g, monosodium glutamate 8g, the g of malic acid 0. 06, pasteurization after being mixed are packaged to be radish sauce Product.
The color and luster of the product of table 1, form, flavour, brittleness standards of grading
The organoleptic indicator of each embodiment of table 2 and comparative example gained sample compares

Claims (6)

1. a kind of method for salting of radish jam product, it is characterised in that the method is comprised the following steps：
（1）The radish of fresh rounding is chosen, root is removed, is cleaned, be cut into strip, color protection, guarantor are crisp in soak；
（2）Radish cleaning is drained, 5%-6% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, and temperature control salts down at a temperature of 80-85 DEG C 48-72h processed, ambient humidity is 80%-90%；
（3）Radish is taken out, rinsed with sterile water desalination is used, 3%-5% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, in 45-50 DEG C of temperature The lower temperature control of degree pickles 48-72h, and ambient humidity is 70%-80%；
（4）Rinsed with sterile water radish, by weight addition 2%-4%（W/W）Salt, 1%-2%（W/W）Lactose, and access lactic acid bacteria and ferment Female mixed bacteria liquid, ferment 30-60d at a temperature of 10-15 DEG C；
（5）After the completion of fermentation, auxiliary and condiment, pasteurization after being mixed is added to be packaged to be radish jam product；
Step（4）Described in lactic acid bacteria and yeast mixed bacteria liquid be CFU ratios be 1-2：1 Lactobacillus plantarum CICC20764 With the mixed bacteria liquid of Lu Shi Zygosaccharomyceses CICC1417,
Step（1）Described in soak be to contain 0.1%-1%（W/V）Citric acid, 0.1%-1%（W/V）Calcium chloride, 0.1%-1%（W/V）Calcium lactate and 0.1%-1%（W/V）The mixed liquor of calcium propionate.
2. the method for salting of radish jam product according to claim 1, it is characterised in that：Strip radish is soaked in the soak Bubble 4-12h, with color protection, protects crisp.
3. the method for salting of radish jam product according to claim 1, it is characterised in that：Described lactic acid bacteria and yeast it is mixed Effectively total viable count is 2.34 × 10 in closing bacterium solution10~5.18 × 1010Individual/g, inoculum concentration is 4%-7%（W/W）.
4. the method for salting of radish jam product according to claim 1, it is characterised in that：Described auxiliary and condiment include onion, Garlic, five-spice powder, white pepper powder, chilli powder, oyster sauce, vegetable oil, sucrose, monosodium glutamate and malic acid.
5. the method for salting of radish jam product according to claim 4, it is characterised in that：Described auxiliary and condiment by weighing as follows Measure the component composition of part：Onion 25-30 parts, garlic 20-30 parts, five-spice powder 15-20 parts, white pepper powder 8-16 parts, chilli powder 12- 20 parts, oyster sauce 15-25 parts, vegetable oil 10-20 parts, sucrose 8-15 parts, monosodium glutamate 6-10 parts, 05-0.07 parts of malic acid 0..
6. according to claim any one of 1-5 radish jam product method for salting, it is characterised in that：Described radish includes white Radish and carrot.
CN201410331010.3A 2014-07-14 2014-07-14 Three sections of method for salting of a kind of radish jam product and its less salt CN104187506B (en)

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CN105747162A (en) * 2016-03-25 2016-07-13 贵州大学 Compound crisp-keeping agent for pickling cabbages
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
CN106666564A (en) * 2017-01-05 2017-05-17 广西金臣科技有限公司 Pickled allium chinensis product and pickling method thereof
CN106666563A (en) * 2017-01-05 2017-05-17 广西金臣科技有限公司 Plum pickled product and method for pickling same
CN106820010A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of cabbage curing food and its method for salting
CN108634252A (en) * 2018-05-15 2018-10-12 湖北聚汇农业开发有限公司 A kind of preparation method of dual fermentation Fried three slices
CN108402426A (en) * 2018-05-24 2018-08-17 湖北聚汇农业开发有限公司 A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish

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Inventor before: Gao Bing

Inventor before: Lu Zhongcheng

Inventor before: Xu Ning

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