CN104256457A - 一种酸黄瓜的制作方法 - Google Patents
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- 239000000052 vinegar Substances 0.000 claims abstract description 5
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- 238000000855 fermentation Methods 0.000 claims description 13
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- 241000219112 Cucumis Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
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- 238000011081 inoculation Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
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- 235000014633 carbohydrates Nutrition 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
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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)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供了一种酸黄瓜的制作方法，具体如下：乳黄瓜，去顶花、柄蒂，清洗，加水50%、加食盐8%、白醋2%，腌制3h，捞出、沥去水分、在85℃热水中漂烫3min，装入干净的容器中，加40℃温水70%、食盐10%、白砂糖3%、乙酸钠2%、辣根片2%、白酒1%、茴香1%、莳萝草0.8%、胡椒粒0.5%、乳酸链球菌素0.03%，接种5%肠膜明串珠菌液体种子、12%植物乳杆菌液体种子，26-28℃发酵3d，21-25℃发酵5d，18-20℃发酵7d，80℃杀菌10min，即为酸黄瓜。
Description
技术领域
本发明属于食品加工领域，涉及一种酸黄瓜的制作方法。
背景技术
黄瓜含碳水化合物、维生素B2、维生素C、钙、磷、铁等营养成分，其可以收敛和消除皮肤皱纹，对皮肤较黑的人效果尤佳，具有美容作用。用黄瓜加工制作的酸黄瓜正越来越多的成为人们钟爱的佐餐食品，因为它入口清脆、酸度可口，而且开胃解腻，但现在市场上所见到的黄瓜大多都是用酸浸制的，酸味比较刺激，口味欠佳。
发明内容
本发明提供了一种酸黄瓜的制作方法。
本发明的目的是按下述方式实现的：乳黄瓜，去顶花、柄蒂，清洗，加水50%、加食盐8%、白醋2%，腌制3h，捞出、沥去水分、在85℃热水中漂烫3min，装入干净的容器中，加40℃温水70%、食盐10%、白砂糖3%、乙酸钠2%、辣根片2%、白酒1%、茴香1%、莳萝草0.8%、胡椒粒0.5%、乳酸链球菌素0.03%，接种5%肠膜明串珠菌液体种子、12%植物乳杆菌液体种子，26-28℃发酵3d，21-25℃发酵5d，18-20℃发酵7d，80℃杀菌10min，即为酸黄瓜。
所述的肠膜明串珠菌液体种子的培养方法：先将肠膜明串珠菌斜面菌种接种于MRS琼脂培养基，28℃-30℃活化24h，再接种至不加琼脂的MRS液体培养基中，35℃-37℃静置培养24h，即为肠膜明串珠菌液体种子；
所述的植物乳杆菌液体种子的培养方法：先将植物乳杆菌斜面菌种接种于MRS琼脂培养基，28℃-30℃活化24h，再接种至不加琼脂的MRS液体培养基中，35℃-37℃静置培养24h，即为植物乳杆菌液体种子；
本发明的酸黄瓜呈浅黄绿色，酸味柔和、纯正，咸淡适中，鲜脆爽口，无刺激性气味，并带有辅料的香气，味道更加丰富、可口。
具体实施方式
实施例1
称取去顶花、柄蒂的乳黄瓜500g，加水250mL、加食盐40g、白醋10mL，腌制3h，捞出、沥去水分、在85℃热水中漂烫3min，称取漂烫后的乳黄瓜300g，装入干净的容器中，加40℃温水210mL、食盐30g、白砂糖9g、乙酸钠6g、辣根片6g、白酒3mL、茴香3g、莳萝草2.4g、胡椒粒1.5g、乳酸链球菌素0.09g，接种肠膜明串珠菌液体种子15mL、植物乳杆菌液体种子36mL，26-28℃发酵3d，21-25℃发酵5d，18-20℃发酵7d，80℃杀菌10min，即为酸黄瓜。
实施例2
称取去顶花、柄蒂的乳黄瓜1000g，清洗，加水500mL、加食盐80g、白醋20mL，腌制3h，捞出、沥去水分、在85℃热水中漂烫3min，称取漂烫后的乳黄瓜500g，装入干净的容器中，加40℃温水350mL、食盐50g、白砂糖15g、乙酸钠10g、辣根片10g、白酒5mL、茴香5g、莳萝草4g、胡椒粒2.5g、乳酸链球菌素0.15g，接种肠膜明串珠菌液体种子25mL、植物乳杆菌液体种子60mL，26-28℃发酵3d，21-25℃发酵5d，18-20℃发酵7d，发酵结束，80℃杀菌10min，即为酸黄瓜。
Claims (1)
1.本发明提供了一种酸黄瓜的制作方法，其特征如下：乳黄瓜，去顶花、柄蒂，清洗，加水50%、加食盐8%、白醋2%，腌制3h，捞出、沥去水分、在85℃热水中漂烫3min，装入干净的容器中，加40℃温水70%、食盐10%、白砂糖3%、乙酸钠2%、辣根片2%、白酒1%、茴香1%、莳萝草0.8%、胡椒粒0.5%、乳酸链球菌素0.03%，接种5%肠膜明串珠菌液体种子、12%植物乳杆菌液体种子，26-28℃发酵3d，21-25℃发酵5d，18-20℃发酵7d，80℃杀菌10min。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108118011A (zh) * | 2017-11-21 | 2018-06-05 | 四川东坡中国泡菜产业技术研究院 | 一种低盐即食泡菜制备方法 |
| CN109430765A (zh) * | 2018-11-27 | 2019-03-08 | 江苏博达生物科技有限公司 | 一种酸黄瓜及其制作方法 |
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| CN109430765A (zh) * | 2018-11-27 | 2019-03-08 | 江苏博达生物科技有限公司 | 一种酸黄瓜及其制作方法 |
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