CN104222933A - 一种保健酸菜及其生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种保健酸菜及其生产方法,由桔红心白菜、配菜、腌制配料制成,其中,按重量百分比计,桔红心白菜重量百分比为65%-75%,配菜重量百分比为18%-30%,其生产方法的步骤为:1.选取桔红心白菜,浸泡、蒸煮、灭菌、蒸煮、速冷;2.选取配菜,洗净并除杂,灭菌混合;3.将配菜置于桔红心白菜内,然后入缸,加入腌制配料;4.加入维生素C、乳酸菌;5.压实、腌制、取出、切丝、灭菌、装袋。本发明的一种保健酸菜,长期食用具有散寒止痛、清心安神、养阴润肺、清热解毒、强筋健骨、益胃生津等多种功效。
Description
技术领域
本发明涉及食品技术领域,特别是一种保健酸菜及其生产方法。
背景技术
酸菜是世界三大酱腌菜之一,是将新鲜蔬菜经一定的加工方法使其具有一定的酸味,酸香味醇、清淡爽口、采用生物抑菌,富含乳酸菌,膳食纤维等营养物质,不含有防腐剂和色素,是一种绿色天然的健康食品。酸菜具有制作简便、风味美好、食用方便、不限时令等优点。酸菜不仅是佐餐佳品,而且有保健作用。酸菜中富含膳食纤维,能增进肠胃消化;它保存有大量维生素C、L-乳酸菌,易被人体吸收利用,而硝酸盐类在乳酸作用下不能还原成亚硝酸盐,则具有防癌作用。酸菜生食,可增加肠胃中乳酸菌群,对肠道起清洁作用。
酸菜腌制的好坏,首先在于选择白菜上,选白菜要选的好一些,棵要小,心儿要满的,因此,白菜的品质在很大程度上影响着酸菜的口感与营养价值。
桔红心白菜是从国外引进,经过多次对产品进行抗病体试验,进行杂交、授粉、育种试验,使产品能够适应北方土壤和气候的最新品种。桔红心白菜的菜心及菜叶呈桔红色,属于天然色泽,因含有大量的胡萝卜素,色泽同桔子皮色相似,桔红心白菜的胡萝卜素含量是普通白菜的4.5倍,维生素C含量是普通酸菜的1.8倍,糖含量是普通白菜的3.5倍。由此可见,桔红心白菜的营养价值较高,但是桔红心白菜并未广泛的被人们熟知和使用,桔红心白菜的有益效果急需开发。
发明内容
本发明的目的在于提供一种采用桔红心白菜腌制的保健酸菜及其生产方法。
本发明的目的通过以下技术方案来实现:一种保健酸菜及其生产方法,其特征在于:包括桔红心白菜、配菜、腌制配料,其中,按重量百分比计,桔红心白菜重量百分比为65%-75%,配菜重量百分比为18%-30%,腌制配料重量百分比为5%-8%,所述的配菜中,艾叶18份、百合12份、山香圆10份、沙参8份、巴戟天8份、补骨脂6份、菟丝子6份、玫瑰花5份、木香5份,所述的腌制配料中,精盐45份、白酒10份、冰糖7份、蔗糖7份、花椒粉5份、大料5份。
其生产方法的步骤为:
步骤1、按重量百分比,选取优质的桔红心白菜,去根去帮,置于阳光下暴晒至其发软,去掉外邦,置于盐水中浸泡、灭菌,将灭菌后的桔红心白菜洗净置入煮锅中用60-80℃的开水煮2-3分钟,取出,速冷,冷却后备用;
步骤2、按重量百分比,选取优质的配菜:艾叶、百合、山香圆、沙参、巴戟天、补骨脂、菟丝子、玫瑰花、木香,洗净并除杂,高温灭菌,灭菌后混合均匀,备用;
步骤3、将混合均匀的配菜按量塞入冷却的桔红心白菜叶内,然后将桔红心白菜置入腌制缸中,根部向下紧密摆放,加水至超过最上层桔红心白菜的高度5厘米,按量添加腌制配料;
步骤4、加入维生素C,每1kg桔红心白菜5mg维生素C,加入适量乳酸菌;
步骤5、用40-50斤的石块将桔红心白菜压实,于10-15℃的温度下,腌制40-50天,取出洗净、切丝,然后采用进行两次紫外线灭菌,灭菌后装袋,制得成品。
本发明采用桔红心白菜为原料,采用传统的酸菜腌制方式,结合中药保健功效,经低温发酵,生产出的具有高科技含量的,营养丰富的酸菜产品。桔红心酸菜是将桔红心白菜所含有的蛋白质、糖、无机盐等营养成分都完好的保存下来,特别是桔红心白菜中的胡萝卜素、维生素C,保存量达85%以上。桔红心酸菜含有大量的乳酸,是一种有机酸,能够直接被人体吸收,乳酸还刺激胃液分泌,帮助消化。同时,乳酸能够迅速杀灭多种细菌,可以抑制大肠中的腐败菌的繁殖。
在配菜中,艾叶,味辛、苦,性温,无毒,归脾、肝、肾经,芳香温散,可升可降,具有温经止血,散寒止痛,降湿杀虫的功效,治心腹冷痛,泄泻转筋,久痢,吐衄,下血,月经不调,崩漏,带下,胎动不安,痈疡,疥癣,百合,养阴润肺,清心安神,主阴虚久嗽,痰中带血,热病后期,余热未清,或情志不遂所致的虚烦惊悸、失眠多梦、精神恍惚,山香圆,清热解毒,利咽消肿,活血止痛,用于乳蛾喉痹,咽喉肿痛,疮疡肿毒,跌扑伤痛,沙参,清肺化痰,养阴润燥,益胃生津,主治阴虚发热,肺燥干咳,肺痿痨嗽,痰中带血,喉痹咽痛,津伤口渴,巴戟天,补肾阳,强筋骨,祛风湿,用于阳痿遗精,宫冷不孕,月经不调,少腹冷痛,风湿痹痛,筋骨痿软,补骨脂,补肾壮阳,固精缩尿,肾虚腰痛,小便频数,小儿遗尿,肾漏,温脾止泻,纳气平喘,菟丝子,补肾益精,养肝明目,健脾固胎,主治腰痛耳鸣,阳痿,遗精,消渴,不育,遗尿失禁,淋浊带下,头目昏暗,食少泄泻,胎动不安,玫瑰花,理气、活血、收敛,主治月经不调,跌打损伤、肝气胃痛,乳臃肿痛等症,木香,行气止痛,调中导滞,主胞胁胀满足,脘腹胀痛,嗳吐泄泻,痢疾后重,用于胸脘胀痛、泻痢后重、食积不消、不思饮食。
本发明的一种保健酸菜,长期食用具有散寒止痛、清心安神、养阴润肺、清热解毒、强筋健骨、益胃生津等多种功效。
本发明的有益效果:
1、采用桔红心白菜腌制而成,营养价值较高,桔红心白菜的胡萝卜素含量是普通白菜的4.5倍,维生素C含量是普通酸菜的1.8倍,糖含量是普通白菜的3.5倍。
、在腌制酸菜的过程中加入中药,使中药与酸菜相结合,产生保健效果。
本发明的工艺优点在于:1、选择原料科学,生产工艺先进,其产品不但具有食用的价值,并且保健价值极高,其本身还具备味道鲜美、绵甜爽净、余味悠长的优点,方便存放;2、产品纯天然、无毒副作用,不添加香精及防腐剂,保持原料本身的风味和营养成份,易被人体吸收;3原料来源广泛,加工艺线路短,产品易加工制造。
具体实施方式
实施例1
一种保健酸菜及其生产方法,其特征在于:包括桔红心白菜、配菜、腌制配料,其中,按重量百分比计,桔红心白菜重量百分比为65%-75%,配菜重量百分比为18%-30%,腌制配料重量百分比为5%-8%,所述的配菜中,艾叶18份、百合12份、山香圆10份、沙参8份、巴戟天8份、补骨脂6份、菟丝子6份、玫瑰花5份、木香5份,所述的腌制配料中,精盐45份、白酒10份、冰糖7份、蔗糖7份、花椒粉5份、大料5份。
其生产方法的步骤为:
步骤1、按重量百分比,选取优质的桔红心白菜,去根去帮,置于阳光下暴晒至其发软,去掉外邦,置于盐水中浸泡、灭菌,将灭菌后的桔红心白菜洗净置入煮锅中用60-80℃的开水煮2-3分钟,取出,速冷,冷却后备用;
步骤2、按重量百分比,选取优质的配菜:艾叶、百合、山香圆、沙参、巴戟天、补骨脂、菟丝子、玫瑰花、木香,洗净并除杂,高温灭菌,灭菌后混合均匀,备用;
步骤3、将混合均匀的配菜按量塞入冷却的桔红心白菜叶内,然后将桔红心白菜置入腌制缸中,根部向下紧密摆放,加水至超过最上层桔红心白菜的高度5厘米,按量添加腌制配料;
步骤4、加入维生素C,每1kg桔红心白菜5mg维生素C,加入适量乳酸菌;
步骤5、用40-50斤的石块将桔红心白菜压实,于10-15℃的温度下,腌制40-50天,取出洗净、切丝,然后采用进行两次紫外线灭菌,灭菌后装袋,制得成品。
Claims (2)
1.一种保健酸菜及其生产方法,其特征在于:包括桔红心白菜、配菜、腌制配料,其中,按重量百分比计,桔红心白菜重量百分比为65%-75%,配菜重量百分比为18%-30%,腌制配料重量百分比为5%-8%,所述的配菜中,艾叶18份、百合12份、山香圆10份、沙参8份、巴戟天8份、补骨脂6份、菟丝子6份、玫瑰花5份、木香5份,所述的腌制配料中,精盐45份、白酒10份、冰糖7份、蔗糖7份、花椒粉5份、大料5份。
2.根据权利要求1所述的一种保健酸菜及其生产方法,其特征在于:其生产方法的步骤为:
步骤1、按重量百分比,选取优质的桔红心白菜,去根去帮,置于阳光下暴晒至其发软,去掉外邦,置于盐水中浸泡、灭菌,将灭菌后的桔红心白菜洗净置入煮锅中用60-80℃的开水煮2-3分钟,取出,速冷,冷却后备用;
步骤2、按重量百分比,选取优质的配菜:艾叶、百合、山香圆、沙参、巴戟天、补骨脂、菟丝子、玫瑰花、木香,洗净并除杂,高温灭菌,灭菌后混合均匀,备用;
步骤3、将混合均匀的配菜按量塞入冷却的桔红心白菜叶内,然后将桔红心白菜置入腌制缸中,根部向下紧密摆放,加水至超过最上层桔红心白菜的高度5厘米,按量添加腌制配料;
步骤4、加入维生素C,每1kg桔红心白菜5mg维生素C,加入适量乳酸菌;
步骤5、用40-50斤的石块将桔红心白菜压实,于10-15℃的温度下,腌制40-50天,取出洗净、切丝,然后采用进行两次紫外线灭菌,灭菌后装袋,制得成品。
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Application publication date: 20141224 |