CN105029309A - Low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose and preparation method of preserved shelled buckwheat crispy tuber mustard - Google Patents
Low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose and preparation method of preserved shelled buckwheat crispy tuber mustard Download PDFInfo
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- CN105029309A CN105029309A CN201510300004.6A CN201510300004A CN105029309A CN 105029309 A CN105029309 A CN 105029309A CN 201510300004 A CN201510300004 A CN 201510300004A CN 105029309 A CN105029309 A CN 105029309A
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- shelled buckwheat
- salt
- crispy
- preserved
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 26
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 21
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 21
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 235000010460 mustard Nutrition 0.000 title claims abstract description 21
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 10
- 239000008103 glucose Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 8
- 241000219051 Fagopyrum Species 0.000 title abstract description 22
- 241000219198 Brassica Species 0.000 title abstract description 19
- 239000008280 blood Substances 0.000 title abstract 4
- 210000004369 blood Anatomy 0.000 title abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 4
- 244000056139 Brassica cretica Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000186660 Lactobacillus Species 0.000 abstract 2
- 229940039696 lactobacillus Drugs 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 241000157856 Cephalanthus Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000002582 Oryza sativa Indica Group Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 210000001124 body fluid Anatomy 0.000 abstract 1
- 239000010839 body fluid Substances 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 238000010850 salt effect Methods 0.000 abstract 1
- 239000012267 brine Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
The invention discloses low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose. The low-salt preserved shelled buckwheat crispy tuber mustard is prepared from the following raw materials in parts by weight: 300-400 parts of fresh tuber mustard, 5-8 parts of pinenut juice, 5-7 parts of glucose powder, 8-10 parts of indica rice, 9-10 parts of shelled buckwheat, 2-4 parts of buttonbush leaf, 1-2 parts of American ginseng, 1-3 parts of pomegranate leaves, 20-25 parts of paprika powder, 15-20 parts of star aniseed powder and a proper amount of white vinegar, lactobacillus, salt and water. According to the low-salt preserved shelled buckwheat crispy tuber mustard, the fresh tube mustard is soaked in the white vinegar solution for crispy improving treatment, and is inoculated with the lactobacillus in two rounds, so that the flavor-improving and low-salt effects can be achieved; the special shelled buckwheat fluid and seasonings are added in the second round of fermenting, so that flavor and taste are good; the added shelled buckwheat has the effects of reducing blood glucose, blood pressure and blood fat and protecting eyesight; and the added American ginseng and other traditional Chinese medicinal herbs have the effects of tonifying qi, nourishing yin, clearing heat and promoting production of body fluid.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube and preparation method thereof.
Background technology
Traditional brine of pickled mustard tuber adopts high salt technological proces s, and this technique easily produces higher nitrite and the unfavorable factor such as salting period is long, and too high salt consumption is also waste the one of resource.Lactic acid bacteria is the main bacteria seed in brine of pickled mustard tuber sweat, and its security is extensively approved, and artificial infection lactic acid bacteria Pickle technology reaches its maturity.By putting forward crisp, gradation inoculating lactic acid bacterium, less salt fermentation process to hot pickled mustard tube, to meet the requirement of people to the fragility of the mouthfeel of hot pickled mustard tube, fragrant degree and safety and Health.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube, is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, pinenut juice 5-8, powdered glucose 5-7, long-grained nonglutinous rice 8-10, shelled buckwheat 9-10, common butterbush leaf or bud 2-4, American Ginseng 1-2, pomegranate leaf 1-3, zanthoxylum powder 20-25, star aniseed powder 15-20, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube, is characterized in that comprising the following steps:
(1) by common butterbush leaf or bud, American Ginseng, pomegranate leaf mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) shelled buckwheat is placed in the dry stir-fry of pot, frying 5-8 minute, discharging, is mixed into pot with pinenut juice, powdered glucose, long-grained nonglutinous rice, herb liquid, slow fire infusion 30-60 minute, proceeds in beater again and break into slurry after cooling;
(3) cleaned by fresh vegetable head, control solid carbon dioxide cuts into slices after dividing, being placed in light-coloured vinegar content is that the water of 5%-7% soaks 30-60 minute, then rinses 2-3 time with clear water, pulls control out dry;
(4) rubbed evenly by the salt adding 4.5%-5% in the fresh vegetable head sheet after proposing crisp process, and inoculate the lactic acid bacteria that 3mL concentration is 105cfu/mL, first round fermentation is carried out in sealing, and fermentation time is 15-18 days;
(5) add the material after the salt of 2.5%-3%, step (2) process in the fresh vegetable head sheet after being fermented the first round and remain each raw material, stir, and inoculate the lactic acid bacteria that 2mL concentration is 105cfu/mL, sealing is carried out second and is taken turns fermentation, and fermentation time is 12-15 days;
(6) the fresh vegetable head sheet fermented through two-wheeled flavouring is carried out sterilizing, packing, sealing, to obtain final product.
Advantage of the present invention is:
Fresh vegetable head is first placed in the immersion of light-coloured vinegar solution by shelled buckwheat of the present invention hypoglycemic less salt delicious and crisp hot pickled mustard tube in preparation method to carry out proposing crisp process; divide two-wheeled inoculating lactic acid bacterium again; achieve the effect of Titian and less salt; second takes turns fermentation adds special shelled buckwheat slurries and condiment simultaneously; taste mouthfeel is all good; the shelled buckwheat added has hypoglycemic, hypertension and hyperlipemia, vision protection effect, and the multiple Chinese herbal medicine such as the American Ginseng of interpolation has effect of boosting qi and nourishing yin, clearing heat and promoting fluid.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube, be made up of the raw material of following weight portion:
Fresh vegetable head 400, pinenut juice 8, powdered glucose 7, long-grained nonglutinous rice 10, shelled buckwheat 10, common butterbush leaf or bud 4, American Ginseng 2, pomegranate leaf 3, zanthoxylum powder 25, star aniseed powder 20, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
The preparation method of described a kind of shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube, comprises the following steps:
(1) by common butterbush leaf or bud, American Ginseng, pomegranate leaf mixing, water extraction 3 times, each water extraction amount is 8 times of mixed material, obtains herb liquid;
(2) shelled buckwheat is placed in the dry stir-fry of pot, frying 8 minutes, discharging, is mixed into pot with pinenut juice, powdered glucose, long-grained nonglutinous rice, herb liquid, slow fire infusion 60 minutes, proceeds in beater again and break into slurry after cooling;
(3) fresh vegetable head is cleaned, control solid carbon dioxide cuts into slices after dividing, be placed in light-coloured vinegar content be 7% water soak 30 minutes, then rinse 3 times with clear water, pull control out dry;
(4) rubbed evenly by the salt adding 5% in the fresh vegetable head sheet after proposing crisp process, and inoculate the lactic acid bacteria that 3mL concentration is 105cfu/mL, first round fermentation is carried out in sealing, and fermentation time is 18 days;
(5) add the material after the salt of 3%, step (2) process in the fresh vegetable head sheet after being fermented the first round and remain each raw material, stir, and inoculate the lactic acid bacteria that 2mL concentration is 105cfu/mL, sealing is carried out second and is taken turns fermentation, and fermentation time is 15 days;
(6) the fresh vegetable head sheet fermented through two-wheeled flavouring is carried out sterilizing, packing, sealing, to obtain final product.
Claims (2)
1. a shelled buckwheat hypoglycemic less salt delicious and crisp hot pickled mustard tube, is characterized in that being made up of the raw material of following weight portion:
Fresh vegetable head 300-400, pinenut juice 5-8, powdered glucose 5-7, long-grained nonglutinous rice 8-10, shelled buckwheat 9-10, common butterbush leaf or bud 2-4, American Ginseng 1-2, pomegranate leaf 1-3, zanthoxylum powder 20-25, star aniseed powder 15-20, light-coloured vinegar is appropriate, lactic acid bacteria is appropriate, salt is appropriate, water is appropriate.
2. the preparation method of a kind of shelled buckwheat according to claim 1 hypoglycemic less salt delicious and crisp hot pickled mustard tube, is characterized in that comprising the following steps:
(1) by common butterbush leaf or bud, American Ginseng, pomegranate leaf mixing, water extraction 2-3 time, each water extraction amount is 5-8 times of mixed material, obtains herb liquid;
(2) shelled buckwheat is placed in the dry stir-fry of pot, frying 5-8 minute, discharging, is mixed into pot with pinenut juice, powdered glucose, long-grained nonglutinous rice, herb liquid, slow fire infusion 30-60 minute, proceeds in beater again and break into slurry after cooling;
(3) cleaned by fresh vegetable head, control solid carbon dioxide cuts into slices after dividing, being placed in light-coloured vinegar content is that the water of 5%-7% soaks 30-60 minute, then rinses 2-3 time with clear water, pulls control out dry;
(4) rubbed evenly by the salt adding 4.5%-5% in the fresh vegetable head sheet after proposing crisp process, and inoculate the lactic acid bacteria that 3mL concentration is 105cfu/mL, first round fermentation is carried out in sealing, and fermentation time is 15-18 days;
(5) add the material after the salt of 2.5%-3%, step (2) process in the fresh vegetable head sheet after being fermented the first round and remain each raw material, stir, and inoculate the lactic acid bacteria that 2mL concentration is 105cfu/mL, sealing is carried out second and is taken turns fermentation, and fermentation time is 12-15 days;
(6) the fresh vegetable head sheet fermented through two-wheeled flavouring is carried out sterilizing, packing, sealing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300004.6A CN105029309A (en) | 2015-06-04 | 2015-06-04 | Low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose and preparation method of preserved shelled buckwheat crispy tuber mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300004.6A CN105029309A (en) | 2015-06-04 | 2015-06-04 | Low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose and preparation method of preserved shelled buckwheat crispy tuber mustard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029309A true CN105029309A (en) | 2015-11-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510300004.6A Pending CN105029309A (en) | 2015-06-04 | 2015-06-04 | Low-salt preserved shelled buckwheat crispy tuber mustard for reducing blood glucose and preparation method of preserved shelled buckwheat crispy tuber mustard |
Country Status (1)
| Country | Link |
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| CN (1) | CN105029309A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
| CN102907643A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Tuber mustard salting technique |
| CN103349232A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Cowpea bamboo shoot pickle and manufacturing method thereof |
-
2015
- 2015-06-04 CN CN201510300004.6A patent/CN105029309A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
| CN102907643A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Tuber mustard salting technique |
| CN103349232A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Cowpea bamboo shoot pickle and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 南朝君: "《食疗、营养与烹调》", 31 January 2014, 中国医药科技出版社 * |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |
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| RJ01 | Rejection of invention patent application after publication |