CN104366400A - 一种酸辣椒的腌制方法 - Google Patents
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Classifications
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- 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
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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
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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
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- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/16—Inorganic salts, minerals or trace elements
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- 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
Abstract
本发明涉及食品腌制领域,尤其涉及一种酸辣椒的腌制方法,其中包括翻炒、前期发酵、中期腌制和后期腌制步骤,通过采用本发明提供的原料及方法,腌制出来的辣椒,口感独特,腌制时间短,亚硝酸盐含量低,无草酸钙结晶沉积在泌尿系统形成结石给消费者带来的安全隐患。
Description
技术领域
本发明涉及食品腌制领域,尤其涉及一种酸辣椒的腌制方法。
背景技术
泡菜是一种开胃、大众食品,味道独特,脆感十足,给人们以美味的享受。它是指蔬菜在一定浓度的食盐溶液中,借助于天然附着在其表面的微生物或人工接种的乳酸菌等,利用蔬菜中的可发酵糖类等营养物质发酵产酸,同时利用食盐的高渗透压,共同抑制泡菜中其他有害微生物的生长,另外还伴随着乙醇和醋酸发酵等一系列生化反应而形成的有特殊风味的发酵制品。由于其加工方法简单,成本低,口味清脆爽口、酸咸适口,能增进食欲而深受人们的欢迎。
对于大病初愈或患小病而胃口不佳的消费者来说,腌菜给我们的,只是增进食欲和易于消化这一方面。而从另一方面出发,腌制食品因为其独特的腌制方法具有对人体不利于健康的因素,腌菜要腌制成功或是保存持久需要加入大量的食盐及其他原料,过程中使得蔬菜中的维生素C几乎完全丧失,腌制的蔬菜中含有较多的草酸和钙,由于它酸度高,食用后不易在肠道内形成草酸钙被排出体外,而会被大量吸收,草酸钙就会结晶沉积在泌尿系统形成结石,给消费者带来巨大的安全隐患。
发明内容
为了解决背景技术中腌菜的过程方法中丧失维生素C,含较多的草酸和钙从而在人体中形成草酸钙以及亚硝酸盐含量高等问题,本发明提供了一种优质腌菜的制备方法,尤其涉及一种酸辣椒的腌制方法。
本发明提供的技术方案为:
一种酸辣椒的腌制方法,其特征在于,包括以下步骤:
1)采摘新鲜的辣椒清洗干净,置于锅中翻炒至辣椒表面呈淡黄;
2)将翻炒至淡黄的辣椒置于阳光下晾晒,待含水量为4-10%时,在辣椒表面洒上珍珠层粉和螺旋藻干粉,蒸汽蒸5-10分钟,冷却至室温后加入食盐和乳酸菌加热至28-30℃,恒温密封发酵3-4小时;
3)将步骤2)中发酵后的辣椒放进坛子,然后依次加入食盐、柠檬、糖,其中所加入的原料的重量比为10∶2.5-3∶1-1.5∶1,搅拌均匀后,封坛腌制5-7天,搅拌加入木质素、蒜汁和姜汁,封坛腌制10-15天;
4)步骤3)中第二次封坛的时间中间隔3-5天开坛搅拌一次,在腌制够15天的时候加入维C搅拌,腌制5-7天。
优选的是,所述的酸辣椒的腌制方法,其特征在于,步骤2)中所述洒上的珍珠层粉、螺旋藻干粉、食盐和辣椒的重量比为1-1.5∶1-1.5∶1-1.5∶10。
优选的是,所述的酸辣椒的腌制方法,其特征在于,步骤3)中所述加入的木质素、蒜汁、姜汁和豆角的重量比为2-3∶0.5∶0.5∶10。
优选的是,所述的酸辣椒的腌制方法,其特征在于,步骤4)中加入的维C和辣椒的重量比为3-5∶100。
优选的是,所述的酸辣椒的腌制方法,其特征在于,腌制好的辣椒装瓶后经过紫外杀菌和蒸汽杀菌。
优选的是,所述的酸辣椒的腌制方法,其特征在于,步骤3)中所述的添加的柠檬为柠檬果肉或者柠檬汁。
本发明的有益效果:
1、辣椒中含有辣椒素和辣椒红素,将辣椒炒至金黄,将辣椒红素释放出来,待腌制品色泽亮丽,便于腌制;
2、贝壳的组成结构分为三层,最外层的角质层,中间层的棱柱壳层和内层珍珠层,珍珠层由角柱状方解石构成,而珍珠层粉则为贝壳内层的珍珠层刮下来磨成的粉,其相比于珍珠粉含丰富的金属元素、微量元素和氨基酸,而且其水溶性和吸收性分别比普通的珍珠粉高,螺旋藻干粉含有丰富的矿物元素、微量元素和亚麻酸,螺旋藻干粉的添加加快了发酵环境的酸化速度,步骤2)中初步发酵阶段加入少量食盐跟酵母菌发酵,将温度控制在28-30℃,促进亚硝峰的早出现,缩短腌制时间;
3、步骤3)中期腌制加入一定量的食盐、柠檬和糖,控制腌制质量,食盐用量少,腌制不到位,用量过多,影响粘膜系统,使消费者肾脏的负担加重,发生高血压的风险增高,糖分的添加能使发酵过程中乳酸能够迅速产生,从而较快的抑制硝酸还原菌的生长,因而使亚硝酸盐的含量降低;
4、中期腌制加入的柠檬含柠檬酸,能在步骤4)中后期的腌制过程给蔬菜护色,使得腌菜色泽亮丽,不暗淡;二能结合珍珠层粉中金属元素生成柠檬酸钾与泌尿道内的大分子物质共同作用来降低草酸钙的增长率和超饱和状态,木质素促进肠道蠕动,通过消化道中的共生微生物将纤维素分解从而抑制草酸钙的生成;
5、大蒜本身所含的巯基化合物可与亚硝酸盐结合生成硫代亚硝酸盐酯类化合物,从而减少了亚硝酸盐的含量,添加了蒜汁、姜汁和木质素协同作用使腌菜中的亚硝酸盐含量降低;
6、补充维C,使得腌菜具有独特风味口感的同时增加营养价值。
具体实施方式
以下实施例是对本发明的进一步说明,但绝对不是对本发明范围的限制。下面参照实施例进一步详细阐述本发明,但是本领域技术人员应当理解,本发明并不限于这些实施例以及使用的制备方法。而且,本领域技术人员根据本发明的描述可以对本发明进行等同替换、组合、改良或修饰,这些都包括在本发明的范围内。
实施例1
采用传统的腌制方法腌制辣椒:
采摘500g新鲜的辣椒清洗干净,切段置于阳光底下晾干;
将晾晒干的辣椒置于坛中,加150g的食盐,50g糖,添加酵母菌;
封坛腌制25天;腌制出来的辣椒酸涩,酸辣冲鼻,亚硝酸盐的含量为16mg/kg,达到国标,存放时间15天,15天后生花。
实施例2
1)采摘500g新鲜的辣椒清洗干净,切段置于锅中翻炒至辣椒表面呈淡黄;
2)将翻炒至淡黄的辣椒置于阳光下晾晒,待含水量为6%时,在辣椒表面洒上50g珍珠层粉,50g螺旋藻干粉,蒸汽蒸5分钟,冷却至室温后加入食盐和乳酸菌加热至28℃,恒温密封发酵3小时;
3)将步骤2)中发酵后的辣椒放进坛子,然后依次加入160g食盐、50g柠檬汁、50g糖,搅拌均匀后,封坛腌制7天,搅拌加入10g木质素,3g蒜汁和3g姜汁封坛腌制7天;
4)步骤3)中第二次封坛的时间中间隔5天开坛搅拌一次,在腌制够15天的时候加入15g维C搅拌,腌制7天。
腌制出来的辣椒口感爽脆,腌制10天后检测亚硝酸盐含量为3mg/kg,腌制时间短,保存时间长达1年,体外模拟试验中有效的抑制了草酸钙的形成。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (6)
1.一种酸辣椒的腌制方法,其特征在于,包括以下步骤:
1)采摘新鲜的辣椒清洗干净,置于锅中翻炒至辣椒表面呈淡黄;
2)将翻炒至淡黄的辣椒置于阳光下晾晒,待含水量为4-10%时,在辣椒表面洒上珍珠层粉和螺旋藻干粉,蒸汽蒸5-10分钟,冷却至室温后加入食盐和乳酸菌加热至28-30℃,恒温密封发酵3-4小时;
3)将步骤2)中发酵后的辣椒放进坛子,然后依次加入食盐、柠檬、糖,其中所加入的原料的重量比为10∶2.5-3∶1-1.5∶1,搅拌均匀后,封坛腌制5-7天,搅拌加入木质素、蒜汁和姜汁,封坛腌制10-15天;
4)步骤3)中第二次封坛的时间中间隔3-5天开坛搅拌一次,在腌制够15天的时候加入维C搅拌,腌制5-7天。
2.根据权利要求1所述的酸辣椒的腌制方法,其特征在于,步骤2)中所述洒上的珍珠层粉、螺旋藻干粉、食盐和辣椒的重量比为1-1.5∶1-1.5∶1-1.5∶10。
3.根据权利要求1所述的酸辣椒的腌制方法,其特征在于,步骤3)中所述加入的木质素、蒜汁、姜汁和豆角的重量比为2-3∶0.5∶0.5∶10。
4.根据权利要求1所述的酸辣椒的腌制方法,其特征在于,步骤4)中加入的维C和辣椒的重量比为3-5∶100。
5.根据权利要求1所述的酸辣椒的腌制方法,其特征在于,腌制好的辣椒装瓶后经过紫外杀菌和蒸汽杀菌。
6.根据权利要求1所述的酸辣椒的腌制方法,其特征在于,步骤3)中所述的添加的柠檬为柠檬果肉或者柠檬汁。
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