CN104351699A - 一种美味紫薯泡菜的制作方法 - Google Patents
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种美味紫薯泡菜的制作方法，属于食品加工领域。其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，紫薯和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品。有益效果：本发明产品口感细腻，酸脆可口，具有紫薯独特的香甜风味，本产品富含营养物质，有利于提高人体免疫力，维持和调节人体功能，还具有预防骨质疏松、抗衰老、防止动脉硬化的功效，是一种不可多得的低热量、低糖、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种美味紫薯泡菜的制作方法。
背景技术
紫薯，又叫黑薯，薯肉呈紫色至深紫色。其富含蛋白质、淀粉、果胶、纤维素、氨 基酸维生素及多种矿物质，同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能，其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞，维生素C 可使胶元蛋白正常合成, 防治坏血病的发生, 花青素是天然强效自由基清除剂。
紫薯的作用：1.增强免疫力：紫薯含有大量黏液蛋白，能够防止肝脏和肾脏结缔组织萎缩，提高机体免疫力，预防胶原病发生；紫薯中所含有矿物质对于维持和调节人体功能，起着十分重要的作用；所含的钙和镁，可以预防骨质疏松症；2. 防癌抗癌：紫薯中含有一种抗癌物质，能够防治结肠癌和乳腺癌；此外，紫薯还具有消除活性氧的作用，活性氧是诱发癌症的原因之一，故紫薯抑制癌细胞增殖的作用十分明显；3.抗衰老、防止动脉硬化：紫薯所含黏液蛋白能保持血管壁的弹性，防止动脉粥样硬化的发生；紫薯中的绿原酸，可抑制黑色素的产生，防止雀班和老人斑的出现；还能抑制肌肤老化，保持肌肤弹性，减缓机体的衰老进程。
紫薯通常鲜食，生长周期短，用于加工成美味紫薯泡菜可实现对紫薯原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决紫薯生长周期短问题，提供一种美味紫薯泡菜的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种美味紫薯泡菜的制作方法，其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，紫薯和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的紫薯作原料，用清水洗净附着在紫薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：用0.8%氢氧化钠在45℃的条件下处理5-6分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度为12%，在盐水中加入0.6%的料酒、7%的蔗糖、3%的花椒、由茴香、桂皮、八角、陈皮、甘草组成2%的香料，再加入32%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口12厘米时，用竹片卡住坛口，以免原料露出液面；用按肠膜明串珠菌∶发酵乳杆菌∶乳杆菌=3∶3∶4的比例配置25%的混合菌种和18%的陈泡水，泡制时间为15-18天；
E、整理：将泡制好的美味紫薯泡菜整形，切分为适当大小的条块状，要整齐美观，边切分边包装，中间停留时间30-40分钟，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.02毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在6-8兆帕的真空度下抽气密封，热合带宽度为4-6毫米，热合牢固；
H、杀菌：将密封后的包装料袋于104℃的条件下杀菌10分钟即可。
有益效果：本发明产品口感细腻，酸脆可口，具有紫薯独特的香甜风味，本产品富含营养物质，有利于提高人体免疫力，维持和调节人体功能，还具有预防骨质疏松、抗衰老、防止动脉硬化的功效，是一种不可多得的低热量、低糖、低脂食品。
具体实施方式
实施例1：
一种美味紫薯泡菜的制作方法，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的紫薯作原料，用清水洗净附着在紫薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：由于紫薯外表为黄褐色，如不去皮直接泡制，成品色泽不佳；用5%氢氧化钠在100℃的条件下处理1-2分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度6%，在盐水中加入0.3%的料酒、3%的白砂糖、5%的干红海椒、由小茴香、桂皮、八角、甘草、花椒组成1%的香料，再加入25%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口5~10厘米时，用竹片卡住坛口，以免原料露出液面；用按乳杆菌∶肠膜明串珠菌∶发酵乳杆菌=5∶3∶2的比例配置15%的混合菌种和15%的陈泡水，发酵快，产酸高，泡制时间5~7天；
E、整理：将泡制好的美味紫薯泡菜整形，切分为适当大小的条块状，要整齐美观，加入适量的花椒油和芝麻酱拌匀后，立即进行包装，中间停留时间1-2小时，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.08毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在0.15兆帕的真空度下抽气密封，热合带宽度为10-12毫米，热合牢固；
H、杀菌：将密封后的包装料袋于100℃的条件下杀菌8分钟即可。
实施例2：
一种美味紫薯泡菜的制作方法，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的紫薯作原料，用清水洗净附着在紫薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：由于紫薯外表为黄褐色，如不去皮直接泡制，成品色泽不佳；用1%氢氧化钠在65℃的条件下处理7分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度6%，在盐水中加入5%的料酒、3%的白砂糖、2%的干红海椒、由小茴香、桂皮、八角、甘草、花椒组成1%的香料，再加入35%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口8厘米时，用竹片卡住坛口，以免原料露出液面；用按乳杆菌∶肠膜明串珠菌∶发酵乳杆菌=6∶3∶1的比例配置28%的混合菌种和25%陈泡水接种泡制，发酵快，产酸高；泡制时间3~4天；
E、整理：将泡制好的美味紫薯泡菜整形，切分为适当大小的条块状，要整齐美观，边切分边包装，中间停留时间50分钟，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.1毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在10兆帕的真空度下抽气密封，热合带宽度为10-12毫米，热合牢固；
H、杀菌：将密封后的包装料袋于112℃的条件下杀菌6分钟即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种美味紫薯泡菜的制作方法，其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，紫薯和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品，具体操作步骤为：
A、原料洗涤：选用块茎肥壮，无病虫害的紫薯作原料，用清水洗净附着在紫薯茎上的泥土及杂质，捞出，沥干备用；
B、去皮：用0.8%氢氧化钠在45℃的条件下处理5-6分钟，捞入流动水中进行漂洗脱碱，沥干备用；
C、盐水配制：盐水浓度为12%，在盐水中加入0.6%的料酒、7%的蔗糖、3%的花椒、由茴香、桂皮、八角、陈皮、甘草组成2%的香料，再加入32%的乳酸菌纯培养混合液，用一级陈泡水接种；
D、入坛泡制：将处理后的原料装入泡菜坛内，在离坛口12厘米时，用竹片卡住坛口，以免原料露出液面；用按肠膜明串珠菌∶发酵乳杆菌∶乳杆菌=3∶3∶4的比例配置25%的混合菌种和18%的陈泡水，泡制时间为15-18天；
E、整理：将泡制好的美味紫薯泡菜整形，切分为适当大小的条块状，要整齐美观，边切分边包装，中间停留时间30-40分钟，时间过长会使带菌量增加，造成保存困难；
F、包装：采用高密度聚乙烯复合袋包装，厚度为0.02毫米；将称量好的泡菜通过特制漏斗装入袋内并压实，袋口不得沾上菜屑、汁液，以免影响封口强度；
G、 抽真空密封：用真空充气密封机，在6-8兆帕的真空度下抽气密封，热合带宽度为4-6毫米，热合牢固；
H、杀菌：将密封后的包装料袋于104℃的条件下杀菌10分钟即可。
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| CN105029315A (zh) * | 2015-08-17 | 2015-11-11 | 朱广双 | 一种桔梗泡菜的制作方法 |
| CN105410796A (zh) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | 一种子姜复合泡菜的制作方法 |
| CN110506909A (zh) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | 一种制备干态发酵蔬菜的方法 |
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| CN104082702A (zh) * | 2014-06-27 | 2014-10-08 | 王芳 | 一种菊芋泡菜的制作方法 |
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| CN104082702A (zh) * | 2014-06-27 | 2014-10-08 | 王芳 | 一种菊芋泡菜的制作方法 |
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| CN105029315A (zh) * | 2015-08-17 | 2015-11-11 | 朱广双 | 一种桔梗泡菜的制作方法 |
| CN105410796A (zh) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | 一种子姜复合泡菜的制作方法 |
| CN110506909A (zh) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | 一种制备干态发酵蔬菜的方法 |
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