CN104855900A - 果味酸奶香黄瓜泡菜 - Google Patents
果味酸奶香黄瓜泡菜 Download PDFInfo
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Abstract
本发明公开了一种果味酸奶香黄瓜泡菜,由以下重量份的原料制成:黄瓜390-400、酸奶50-60、果糖4-4.5、椰浆40-50、苹果汁6-30、泡椒8-10、米酒9-10、麦芽醋4-4.5、紫苏叶1.5-2、溪黄草1.5-1.8、金银花2-2.4、豆渣3-4、陈皮3-4、当归2-2.2、盐27-28和水适量。本发明的黄瓜泡菜口感鲜美,具有浓郁的果味酸奶气,食用心情好,且主料黄瓜富含蛋白质、糖类、维生素、胡萝卜素、尼克酸、钙、磷、铁等营养成分,再有椰浆、苹果汁等辅料的搭配加工,营养更全面,营养价值高,另外还有清热的功效,适合食用的人群广。
Description
技术领域
本发明涉及泡菜食品加工领域,主要是一种果味酸奶香黄瓜泡菜。
背景技术
泡菜是中国传统的发酵蔬菜食品,是在一定浓度的食盐液中添加香辛料等辅料进行浸泡发酵,由以乳酸菌为主的菌群发酵制成,使其酸度达到0.3%-0.8%。在此过程中,以乳酸发酵为主,同时较少的酵母菌和醋酸菌也会进行较弱的酒精发酵和醋酸发酵,形成独特的风味。
蔬菜在经过腌渍及调味之后,有种特殊的风味,很多人会当作是一种常见的配菜食用,但传统泡菜的的香味多是香辛料的口味,没有特别的果香口感或者花香味的泡菜,而有很多人是不喜欢这种香辛料味道的,这就需要有多种口味的泡菜。另外现有泡菜的原料大多只有主料,营养不全面均衡,需要在泡菜原料内添加多种原料,以便提高营养。另外泡菜是指为了利于长时间存放而经过发酵的蔬菜,长时间的发酵过程中蔬菜的脆度不好,而食用不脆则影响口感,因而需要特别注意泡菜在发酵腌渍过程中的保脆工艺,来使泡菜最终达到一定的脆度。
黄瓜,味甘,甜、性凉、苦、无毒;入脾、胃、大肠;具有除热,利水利尿,清热解毒的功效;主治烦渴,咽喉肿痛,火眼。还有减肥功效。黄瓜富含蛋白质、糖类、维生素B2、维生素C、维生素E、胡萝卜素、尼克酸、钙、磷、铁等营养成分。
发明内容
本发明为了弥补已有技术的缺陷,提供了一种果味酸奶香黄瓜泡菜及其制备方法。
本发明是通过以下技术方案实现的:
一种果味酸奶香黄瓜泡菜,其特征在于,由以下重量份的原料制成:
黄瓜390-400、酸奶50-60、果糖4-4.5、椰浆40-50、苹果汁6-30、泡椒8-10、米酒9-10、麦芽醋4-4.5、紫苏叶1.5-2、溪黄草1.5-1.8、金银花2-2.4、豆渣3-4、陈皮3-4、当归2-2.2、盐27-28和水适量。
所述的一种酸甜蒜香娃娃菜泡菜的制备方法,其特征在于,包括以下步骤:
(1)将紫苏叶、溪黄草、金银花混在一起,用5-6倍的水水提,过滤取中药水提液;
(2)将黄瓜洗净后切成长6-7cm、宽2-2.5cm的长条,然后再将切成的黄瓜条在78℃-82℃水中漂烫1分钟,而后再用少许盐腌渍,放置24小时;
(3)将酸奶和椰浆、苹果汁混合在一起,加热煮,煮过程中拌入果糖且不断搅拌,直至调匀后静置冷却;
(4)在无油的锅里加入适量的水(视泡菜坛大小),大火加热,水沸之后倒入步骤1的中药水提液,煮5-8分钟后再倒入米酒、麦芽醋、盐及步骤3的所得物,充分搅匀后再拌入泡椒和豆渣,继续煮沸,之后关火,放到彻底冷却形成浸泡液,同时过滤掉泡椒和豆渣;将陈皮、当归用纱布包好成为香料包;
(5)将步骤2最后腌渍的黄瓜条直接放入泡菜坛内,装至半坛时将步骤4的香料包放入坛内,再继续装,在距坛口2寸时为止,并用麦饭石将装置的黄瓜条压紧,最后再将步骤4的浸泡液注入泡菜坛内,直至淹没黄瓜条片,最后盖紧盖子密封封口,再将泡菜坛置于阴凉处发酵4-6天即可得。
溪黄草,是民间草药,俗称土黄连,溪黄草具有清热利湿、退黄祛湿、凉血散瘀的功效。
金银花,性寒,味甘,入肺、心、胃经;具有清热解毒、抗炎、补虚疗风的功效,主治胀满下疾、温病发热,热毒痈疡和肿瘤等症。
本发明的优点是:
本发明的黄瓜泡菜口感鲜美,具有浓郁的果味酸奶气,食用心情好,且主料黄瓜富含蛋白质、糖类、维生素B2、维生素C、维生素E、胡萝卜素、尼克酸、钙、磷、铁等营养成分,再有椰浆、苹果汁等辅料的搭配加工,营养更全面,营养价值高,另外还有溪黄草、金银花这些中草药的提取液搭配加工,使得本发明的黄瓜泡菜具有清热的功效,适合食用的人群广。
具体实施方式
一种果味酸奶香黄瓜泡菜,由以下重量份的原料制成:
黄瓜390-400、酸奶50-60、果糖4-4.5、椰浆40-50、苹果汁6-30、泡椒8-10、米酒9-10、麦芽醋4-4.5、紫苏叶1.5-2、溪黄草1.5-1.8、金银花2-2.4、豆渣3-4、陈皮3-4、当归2-2.2、盐27-28和水适量。
一种酸甜蒜香娃娃菜泡菜的制备方法,包括以下步骤:
(1)将紫苏叶、溪黄草、金银花混在一起,用5-6倍的水水提,过滤取中药水提液;
(2)将黄瓜洗净后切成长6-7cm、宽2-2.5cm的长条,然后再将切成的黄瓜条在78℃-82℃水中漂烫1分钟,而后再用少许盐腌渍,放置24小时;
(3)将酸奶和椰浆、苹果汁混合在一起,加热煮,煮过程中拌入果糖且不断搅拌,直至调匀后静置冷却;
(4)在无油的锅里加入适量的水(视泡菜坛大小),大火加热,水沸之后倒入步骤1的中药水提液,煮5-8分钟后再倒入米酒、麦芽醋、盐及步骤3的所得物,充分搅匀后再拌入泡椒和豆渣,继续煮沸,之后关火,放到彻底冷却形成浸泡液,同时过滤掉泡椒和豆渣;将陈皮、当归用纱布包好成为香料包;
(5)将步骤2最后腌渍的黄瓜条直接放入泡菜坛内,装至半坛时将步骤4的香料包放入坛内,再继续装,在距坛口2寸时为止,并用麦饭石将装置的黄瓜条压紧,最后再将步骤4的浸泡液注入泡菜坛内,直至淹没黄瓜条片,最后盖紧盖子密封封口,再将泡菜坛置于阴凉处发酵4-6天即可得。
Claims (2)
1.一种果味酸奶香黄瓜泡菜,其特征在于,由以下重量份的原料制成:
黄瓜390-400、酸奶50-60、果糖4-4.5、椰浆40-50、苹果汁6-30、泡椒8-10、米酒9-10、麦芽醋4-4.5、紫苏叶1.5-2、溪黄草1.5-1.8、金银花2-2.4、豆渣3-4、陈皮3-4、当归2-2.2、盐27-28和水适量。
2.根据权利要求1所述的一种酸甜蒜香娃娃菜泡菜的制备方法,其特征在于,包括以下步骤:
(1)将紫苏叶、溪黄草、金银花混在一起,用5-6倍的水水提,过滤取中药水提液;
(2)将黄瓜洗净后切成长6-7cm、宽2-2.5cm的长条,然后再将切成的黄瓜条在78℃-82℃水中漂烫1分钟,而后再用少许盐腌渍,放置24小时;
(3)将酸奶和椰浆、苹果汁混合在一起,加热煮,煮过程中拌入果糖且不断搅拌,直至调匀后静置冷却;
(4)在无油的锅里加入适量的水(视泡菜坛大小),大火加热,水沸之后倒入步骤1的中药水提液,煮5-8分钟后再倒入米酒、麦芽醋、盐及步骤3的所得物,充分搅匀后再拌入泡椒和豆渣,继续煮沸,之后关火,放到彻底冷却形成浸泡液,同时过滤掉泡椒和豆渣;将陈皮、当归用纱布包好成为香料包;
(5)将步骤2最后腌渍的黄瓜条直接放入泡菜坛内,装至半坛时将步骤4的香料包放入坛内,再继续装,在距坛口2寸时为止,并用麦饭石将装置的黄瓜条压紧,最后再将步骤4的浸泡液注入泡菜坛内,直至淹没黄瓜条片,最后盖紧盖子密封封口,再将泡菜坛置于阴凉处发酵4-6天即可得。
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