CN105124501A - 一种开胃降脂护肝秋葵特色泡菜的制备方法 - Google Patents
一种开胃降脂护肝秋葵特色泡菜的制备方法 Download PDFInfo
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Abstract
一种开胃降脂护肝秋葵特色泡菜的制备方法,步骤为:(1)取新鲜的秋葵果荚,保留果荚柄,洗净,晾干除去表面自由水分后,沿果荚纵向划1-3道口;(2)将清水煮沸,然后向沸水中加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;(3)晾干划口的秋葵果荚浸泡于盐水中,并加入辅料,所述辅料包括姜、蒜、花椒、石榴籽、鲜山楂果、铁皮石斛干叶、泡菜乳酸菌粉;(4)浸泡后立即对密封罐进行密封,置于5℃环境下腌制4-10天;(5)将腌制后的秋葵果荚捞出,按2:1的比例加入泡椒的发酵水再腌制3-4天,即得开胃降脂护肝秋葵特色泡菜。本发明利用秋葵为载体添加保健食材采用独特腌制工艺开发成保健泡菜,酸辣开胃,不仅保留秋葵的营养成分,增加了保健功能,而且丰富了秋葵食用多样性。
Description
技术领域
本发明涉及食品加工技术领域,具体地说是一种开胃降脂降糖秋葵泡菜的制备方法。
背景技术
秋葵(学名:AbelmoschusesculentusL.Moench):又名黄秋葵、羊角豆、咖啡黄葵、毛茄,黄蜀葵,民间也称“洋辣椒”。原产于非洲,20世纪初由印度引入中国,多见于中国南方。其可食用部分是果荚,分绿色和红色两种。
秋葵中含有丰富的维生素和矿物质,每100克秋葵的嫩果中,约含有4毫克的维生素C、1.03毫克的维生素E以及310微克的胡萝卜素。秋葵嫩果中有黏黏的液体物质,这种黏液含有纤维素、果胶、黏多糖类成分。黏多糖具有增强机体抵抗力,维护人体关节腔里关节膜和浆膜的光滑效果,削减脂类物质在动脉管壁上的堆积,避免肝脏和肾脏中结缔组织萎缩等功效。秋葵含水量高,脂肪很少,每100克秋葵嫩果只含有0.1克脂肪,很适合想要减肥瘦身的女士,而且它富含的维生素C和膳食纤维,还能使皮肤嫩白。
目前秋葵作为烹饪食材,多以切片或切段与其它食材炒制方式做成菜肴供人们食用,由于秋葵含水量高,在切片或切断炒制时,秋葵中的果胶和黏多糖会随着水分流出,造成秋葵中营养成分的损失。
发明内容
本发明为了避免现有技术存在的不足之处,提供一种开胃降脂护肝秋葵泡菜的制备方法,采用该方法制备的秋葵泡菜,不仅口感酸脆,增加了保健功能,而且可以最大限度的保留秋其营养成分。
本发明解决技术问题采用如下技术方案:
一种开胃降脂护肝秋葵特色泡菜的制备方法,其特点在于,包括如下步骤:
(1)取新鲜的秋葵果荚,保留果荚柄,洗净,晾干除去表面自由水分,沿果荚纵向划1-3道口;
(2)将清水煮沸,加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;
(3)将步骤(1)中晾干的秋葵果荚浸泡于制备的盐水中,并加入辅料,所述辅料包括姜、蒜、花椒、石榴籽、鲜山楂果、铁皮石斛干叶、泡菜乳酸菌粉、石榴籽;
(4)辅料投入后立即对密封罐进行密封,调整配料要尽可能使液面接近灌口,以便密封后,罐内空气尽可能少些,有利于厌氧发酵,然后置于5℃环境下腌制4-10天;
(5)将经过步骤(4)腌制后的秋葵果荚捞出,剩余秋葵泡菜发酵水循环利用,并按照重量比2:1加入泡椒发酵水再腌制3-4天,即得开胃降脂护肝秋葵特色泡菜。
本发明特点还在于:
所述步骤(3)中辅料按重量份,每100份秋葵果荚加入生姜2-5份、蒜1-3份、花椒0.5-1.5份、石榴籽8-12份、鲜山楂果5-8份、铁皮石斛干叶0.3-0.7份、泡菜乳酸菌粉0.5-1份。
所述步骤(3)中辅料按重量份,每100份秋葵果荚加入姜3份、蒜2份、花椒0.5份、石榴籽11份、鲜山楂果6份、铁皮石斛干叶0.3份、泡菜乳酸菌粉0.5份。
所述的开胃降脂护肝秋葵特色泡菜制备好后,按照秋葵重量的0.1%-0.3%的比例在泡菜水中添加山梨酸钾搅拌均匀后用食品袋或玻璃瓶分装密封,可延长保质期,开袋或开瓶即食。
与已有技术相比,本发明有益效果体现在:
1、本发明利用秋葵为载体添加保健食材采用独特腌制工艺开发成保健泡菜,酸辣开胃,不仅保留秋葵的营养成分,增加了保健功能,而且丰富了秋葵食用多样性;发挥了秋葵药用价值。
2、本发明方法保留的秋葵嫩果中即果荚中粘性液体物质,该液体物质含有大量的可溶性纤维素,能有效降低血清胆固醇,预防心血管病,起到降低血脂的功效,而粘性液体物质中的果胶、多糖等物质有护肝、防止便秘等功效,同时与辅料中。
3、本发明所采用的腌制方法,通过辅料各配方的协同效应,腌制出的秋葵,色泽翠绿,香脆可口,不仅具有独特的酸辣口感和香味,而且具有开胃降脂护肝等保健功能,长期食用有益身体健康。
4、本发明腌制方法的辅料可有效去除原秋葵果荚及果荚柄的涩味,使秋葵泡菜口感舒适。
具体实施方式
以下通过具体实施例对本发明技术方案做进一步解释说明。
一种开胃降脂护肝秋葵泡菜的制备方法,包括如下步骤:
(1)取新鲜的秋葵果荚,保留果荚柄,洗净,晾干除去表面自由水分,沿果荚纵向划1-3道口;
(2)将清水煮沸,加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;
(3)将步骤(1)中晾干的秋葵果荚浸泡于制备的盐水中,并加入辅料,所述辅料包括姜、蒜、花椒、石榴籽、鲜山楂果、铁皮石斛干叶、泡菜乳酸菌粉、石榴籽;
(4)辅料投入后立即对密封罐进行密封,调整配料要尽可能使液面接近灌口,以便密封后,罐内空气尽可能少些,有利于厌氧发酵,然后置于5℃环境下腌制4-10天;
(5)将经过步骤(4)腌制后的秋葵果荚捞出,剩余秋葵泡菜发酵水循环利用,并按重量比2:1加入泡椒发酵水再腌制3-4天,即得开胃降脂护肝秋葵特色泡菜,泡椒发酵水以将秋葵浸没其中为宜。泡椒发酵水即为腌制泡椒后所留的水溶液,可按现有泡椒工艺自制或从市场购买获得泡椒成品,使用该产品包装中的泡椒水。
其中,辅料按重量份,每100份秋葵果荚加入生姜2-5份、蒜1-3份、花椒0.5-1.5份、石榴籽8-12份、鲜山楂果5-8份、铁皮石斛干叶0.3-0.7份、泡菜乳酸菌粉0.5-1份,辅料各组分均为市购产品。
作为优选,辅料按重量份,每100份秋葵果荚加入姜3份、蒜2份、花椒0.5份、石榴籽11份、鲜山楂果6份、铁皮石斛干叶0.3份、泡菜乳酸菌粉0.5份。
当开胃降脂护肝秋葵特色泡菜制备好后,按照秋葵重量的0.1%-0.3%的比例在泡菜水中添加山梨酸钾搅拌均匀后用食品袋或玻璃瓶分装密封,可延长保质期,随时开袋开瓶即食。
对本发明实施例制备所得的秋葵泡菜进行口感评价,以市场上随机吃过泡菜的100人作为评价人员,其中81人表示本发明秋葵泡菜香脆可口,具有独特的酸辣味和香味,12人表示本发明秋葵泡菜香脆但酸辣味道不足;3人表示本发明秋葵泡菜香脆但味道偏淡,剩余几人不喜欢秋葵的味道,因此未能给出有效评价。
应当理解本文所述的例子和实施方式仅为了说明,本领域技术人员可根据它做出各种修改或变化,在不脱离本发明精神实质的情况下,都属于本发明的保护范围。
Claims (4)
1.一种开胃降脂护肝秋葵特色泡菜的制备方法,其特征在于,包括如下步骤:
(1)取新鲜的秋葵果荚,保留果荚柄,洗净,晾干除去表面自由水分,沿果荚纵向划1-3道口;
(2)将清水煮沸,加入食盐至浓度9%-10.5%,冷却后倒入密封罐中;
(3)将步骤(1)中晾干的秋葵果荚浸泡于制备的盐水中,并加入辅料,所述辅料包括姜、蒜、花椒、石榴籽、鲜山楂果、铁皮石斛干叶、泡菜乳酸菌粉、石榴籽;
(4)辅料投入后立即对密封罐进行密封,调整配料要尽可能使液面接近灌口,以便密封后,罐内空气尽可能少些,有利于厌氧发酵,然后置于5℃环境下腌制4-10天;
(5)将经过步骤(4)腌制后的秋葵果荚捞出,剩余秋葵泡菜发酵水循环利用,并按照重量比2:1加入泡椒发酵水再腌制3-4天,即得开胃降脂护肝秋葵特色泡菜。
2.根据权利要求1所述的一种开胃降脂护肝秋葵特色泡菜的制备方法,其特征在于,所述步骤(3)中辅料按重量份,每100份秋葵果荚加入生姜2-5份、蒜1-3份、花椒0.5-1.5份、石榴籽8-12份、鲜山楂果5-8份、铁皮石斛干叶0.3-0.7份、泡菜乳酸菌粉0.5-1份。
3.根据权利要求2所述的一种开胃降脂护肝秋葵特色泡菜的制备方法,其特征在于,所述步骤(3)中辅料按重量份,每100份秋葵果荚加入姜3份、蒜2份、花椒0.5份、石榴籽11份、鲜山楂果6份、铁皮石斛干叶0.3份、泡菜乳酸菌粉0.5份。
4.根据权利要求1所述的一种开胃降脂护肝秋葵特色泡菜的制备方法,其特征在于,所述的开胃降脂护肝秋葵特色泡菜制备好后,按照秋葵重量的0.1%-0.3%的比例在泡菜水中添加山梨酸钾搅拌均匀后用食品袋或玻璃瓶分装密封,开袋或开瓶即食。
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