CN105053925A - Sugar lowering pickled vegetable and preparation method thereof - Google Patents
Sugar lowering pickled vegetable and preparation method thereof Download PDFInfo
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- CN105053925A CN105053925A CN201510496884.9A CN201510496884A CN105053925A CN 105053925 A CN105053925 A CN 105053925A CN 201510496884 A CN201510496884 A CN 201510496884A CN 105053925 A CN105053925 A CN 105053925A
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- China
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- propolis
- chinese
- lactobacillus plantarum
- pickled vegetable
- sugar
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- Pending
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013311 vegetables Nutrition 0.000 title abstract description 8
- 235000000346 sugar Nutrition 0.000 title abstract 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 14
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 14
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 10
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 241000241413 Propolis Species 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 229940069949 propolis Drugs 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000019503 curry powder Nutrition 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000021110 pickles Nutrition 0.000 claims description 14
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 229920001184 polypeptide Polymers 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 229910021529 ammonia Inorganic materials 0.000 abstract description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 2
- -1 ammonia ions Chemical class 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 241001121987 Scrophularia ningpoensis Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000000575 pesticide Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 239000003905 agrochemical Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a sugar lowering pickled vegetable which is made from the following raw materials in parts by weight: Chinese cabbages 300-310, pepper 14-15, curry powder 4-5, chicken soup 10-11, mulberry leaves 2-3, Chinese wolfberry fruits 1-2, scrophularia ningpoensis 2-3, polygonatum odoratum 1-2, edible salt 12-13, white granulated sugar 6-7, soybean peptides 1.5-1.6, propolis 5-6, lactobacillus plantarum 15-16, an appropriate amount of alcohol, and 0.5% calcium chloride solution 350-360. The Chinese cabbages are washed by alcohol which can wash and remove residual pesticide on the surfaces of the Chinese cabbages. The added soybean peptides during the pickling process can promote lactobacillus plantarum fermentation, and at the same time is an antioxidant that can directly reduce nitrite into ammonia ions and strengthen the clearing role of the nitrite. The added propolis can not only improve the nutritional value of the sugar lowering pickled vegetable and may also inhibit the growth of bacteria. In addition, the pickled vegetable has effects of lowering sugar.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of hypoglycemic pickles and preparation method thereof.
Background technology
Vegetables are requisite food during people live, but because it has season of growth property and region, so people work out the method for a lot of processing storage vegetables in long-term practical experience of life, as saucing, drying, refrigeration, canning etc.Pickles be with one or more fresh vegetables for raw material, add salt and spice etc., the process of pickling with water, utilize the acid food that lactobacillus-fermented is made.From ancient times to the present, pickles liking deeply by consumers in general, containing wholesome materials such as lactic acid bacterias in pickles, again there is peat-reek, have aid digestion, regulate functions of intestines and stomach, reduce cholesterol, improve the health care such as immunity of organisms, and pickles are a kind of cold working food, the nutriment losses such as the vitamin thus in vegetables, mineral matter, dietary fiber seldom, very useful to health, but in pickles curing process, very easily accumulate nitrite, bring serious safety issue to product, this becomes the hidden danger that consumer eats.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of hypoglycemic pickles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hypoglycemic pickles, be made up of the raw material of following weight portion:
Chinese cabbage 300-310, pepper 14-15, curry powder 4-5, chicken soup 10-11, mulberry leaf 2-3, fruit of Chinese wolfberry 1-2, radix scrophulariae 2-3, radix polygonati officinalis 1-2, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
The preparation method of described hypoglycemic pickles, comprises the following steps:
(1) mulberry leaf, the fruit of Chinese wolfberry, radix scrophulariae, radix polygonati officinalis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, chicken soup, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(3) Chinese cabbage is shredded, clean with edible alcohol, send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, Chinese cabbage is taken out;
(4) entered by pepper after oil cauldron explodes perfume (or spice) and pull out, pulverize, then mix with step (3) gained material and leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Advantage of the present invention is: Chinese cabbage of the present invention adopts edible alcohol to clean, because alcohol has fat melting effect, and most agricultural chemicals is lipid, can the agricultural chemicals of eccysis Chinese cabbage remained on surface, and the soya-bean polypeptides added in curing process can promote that Lactobacillus plantarum ferments, make bacterium degrade and acid degradation more obvious, beans polypeptide is a kind of antioxidant simultaneously, can be directly ammonia radical ion by nitrate reductase, strengthen the scavenging action to nitrite, the propolis added not only can improve nutritive value of the present invention, also can suppress the growth of miscellaneous bacteria, in addition, the present invention contains multiple medicinal herb components, there is effect of hypoglycemic.
Detailed description of the invention
A kind of hypoglycemic pickles, be made up of the raw material of following weight portion (kilogram):
Chinese cabbage 300, pepper 14, curry powder 4, chicken soup 10, mulberry leaf 2, the fruit of Chinese wolfberry 1, radix scrophulariae 2, radix polygonati officinalis 1, salt 12, white granulated sugar 6, soya-bean polypeptides 1.5, propolis 5, Lactobacillus plantarum 15, edible alcohol are appropriate, 0.5% calcium chloride solution 350.
The preparation method of described hypoglycemic pickles, comprises the following steps:
(1) mulberry leaf, the fruit of Chinese wolfberry, radix scrophulariae, radix polygonati officinalis are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, chicken soup, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(3) Chinese cabbage is shredded, clean with edible alcohol, send in 0.5% calcium chloride solution, at 45 DEG C, blanching is pulled out after 15 minutes and is dried, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%%, Chinese cabbage is taken out;
(4) entered by pepper after oil cauldron explodes perfume (or spice) and pull out, pulverize, then mix with step (3) gained material and leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Claims (2)
1. hypoglycemic pickles, is characterized in that being made up of the raw material of following weight portion:
Chinese cabbage 300-310, pepper 14-15, curry powder 4-5, chicken soup 10-11, mulberry leaf 2-3, fruit of Chinese wolfberry 1-2, radix scrophulariae 2-3, radix polygonati officinalis 1-2, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
2. the preparation method of hypoglycemic pickles according to claim 1, is characterized in that comprising the following steps:
(1) mulberry leaf, the fruit of Chinese wolfberry, radix scrophulariae, radix polygonati officinalis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, chicken soup, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(3) Chinese cabbage is shredded, clean with edible alcohol, send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, Chinese cabbage is taken out;
(4) entered by pepper after oil cauldron explodes perfume (or spice) and pull out, pulverize, then mix with step (3) gained material and leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496884.9A CN105053925A (en) | 2015-08-14 | 2015-08-14 | Sugar lowering pickled vegetable and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496884.9A CN105053925A (en) | 2015-08-14 | 2015-08-14 | Sugar lowering pickled vegetable and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053925A true CN105053925A (en) | 2015-11-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510496884.9A Pending CN105053925A (en) | 2015-08-14 | 2015-08-14 | Sugar lowering pickled vegetable and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053925A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101224020A (en) * | 2008-01-30 | 2008-07-23 | 北京市科威华食品工程技术有限公司 | Ready Sargassum fusiforme pickles and producing method thereof |
| CN102228214A (en) * | 2011-07-14 | 2011-11-02 | 吉林农业大学 | Fresh ginseng spicy cabbage and preparation method thereof |
| CN102771744A (en) * | 2012-02-29 | 2012-11-14 | 福建沈佳有机农业科技发展有限公司 | Chinese herbal medicine low-salt health-care kimchi and preparation method thereof |
| CN103005338A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of pickled flavour cucumber with nuts |
| CN103070368A (en) * | 2011-10-25 | 2013-05-01 | 刘水燕 | Preparation method of sauced eight-treasure pickles |
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| CN103431324A (en) * | 2013-08-16 | 2013-12-11 | 韩城市金太阳花椒油脂药料有限责任公司 | Fat-reducing wild small garlic chilli sauce vegetable |
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| CN104222933A (en) * | 2014-10-16 | 2014-12-24 | 哈尔滨绿园蔬菜种植加工专业合作社 | Health Chinese sauerkraut and production method thereof |
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2015
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Patent Citations (11)
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