CN105146431A - 一种苦瓜酱菜及其制备方法 - Google Patents
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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
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
本发明公开了一种苦瓜酱菜,由下列重量份的原料制成:苦瓜300-310、香菜5-6、辣椒10-11、玉米油20-21、麦芽2-3、砂仁1-2、陈皮2-3、橘络3-4、食盐12-13、白砂糖6-7、大豆多肽1.5-1.6、蜂胶5-6、植物乳杆菌15-16、食用酒精适量、0.5%氯化钙溶液350-360。本发明的苦瓜采用食用酒精进行清洗,可洗除苦瓜表面残留的农药,且在腌制过程中添加的大豆多肽能促进植物乳杆菌发酵,同时豆类多肽是一种抗氧化剂,能直接将亚硝酸盐还原为氨根离子,加强了对亚硝酸盐的清除作用,添加的蜂胶不仅可提高本发明的营养价值,还可抑制杂菌的生长,此外本发明具有开胃的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种苦瓜酱菜及其制备方法。
背景技术
蔬菜是人们生活中必不可少的食品,但因为其具有生长季节性和地域性,所以在长期的生活实践中人们研究出很多加工贮存蔬菜的方法,如酱渍、干制、冷藏、罐藏等。酱菜是以一种或者多种新鲜蔬菜为原料,加入食盐及香辛料等,用水腌制的过程,利用乳酸菌发酵制成的酸性食品。从古至今,酱菜深受广大消费者的喜爱,酱菜中含有乳酸菌等有益健康的物质,又具有特殊香味,具有助消化、调节肠胃功能、降低胆固醇、提高机体免疫力等保健功能,而且酱菜是一种冷加工食品,因而蔬菜中的维生素、矿物质、膳食纤维等营养物质损失很少,对人体健康十分有益,但是在酱菜腌制过程中极易积累亚硝酸盐,给产品带来严重的安全性问题,这成为消费者食用的一个隐患。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种苦瓜酱菜及其制备方法。
本发明是通过以下技术方案实现的:
一种苦瓜酱菜,由下列重量份的原料制成:
苦瓜300-310、香菜5-6、辣椒10-11、玉米油20-21、麦芽2-3、砂仁1-2、陈皮2-3、橘络3-4、食盐12-13、白砂糖6-7、大豆多肽1.5-1.6、蜂胶5-6、植物乳杆菌15-16、食用酒精适量、0.5%氯化钙溶液350-360。
所述的苦瓜酱菜的制备方法,包括以下步骤:
(1)将麦芽、砂仁、陈皮、橘络加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将食盐加水配制成浓度为3%的食盐水,然后加入中药粉、白砂糖充分搅拌,大火煮沸,冷却至28℃;
(3)将苦瓜用食用酒精清洗后切片,然后送入0.5%氯化钙溶液中,在45-55℃下漂烫15-20分钟后捞出晾干,装入坛中,加入步骤(2)所得物料、大豆多肽、蜂胶,再接种植物乳杆菌,在30℃下发酵,待乳酸含量达到0.3%-0.8%时将苦瓜片取出;
(4)将辣椒剁碎,与玉米油及上述工艺未用到的原料混合入锅,小火焖制10-15分钟,过滤除渣,所得物料与步骤(3)所得物料混合拌匀,装袋,采用80℃蒸汽杀菌8分钟,即得。
本发明的优点是:本发明的苦瓜采用食用酒精进行清洗,由于酒精具有溶脂作用,而多数农药是脂类,可洗除苦瓜表面残留的农药,且在腌制过程中添加的大豆多肽能促进植物乳杆菌发酵,使菌降解和酸降解更加明显,同时豆类多肽是一种抗氧化剂,能直接将亚硝酸盐还原为氨根离子,加强了对亚硝酸盐的清除作用,添加的蜂胶不仅可提高本发明的营养价值,还可抑制杂菌的生长,此外,本发明含有多种中草药成分,具有开胃的功效。
具体实施方式
一种苦瓜酱菜,由下列重量份(千克)的原料制成:
苦瓜300、香菜5、辣椒10、玉米油20、麦芽2、砂仁1、陈皮2、橘络3、食盐12、白砂糖6、大豆多肽1.5、蜂胶5、植物乳杆菌15、食用酒精适量、0.5%氯化钙溶液350。
所述的苦瓜酱菜的制备方法,包括以下步骤:
(1)将麦芽、砂仁、陈皮、橘络加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将食盐加水配制成浓度为3%的食盐水,然后加入中药粉、白砂糖充分搅拌,大火煮沸,冷却至28℃;
(3)将苦瓜用食用酒精清洗后切片,然后送入0.5%氯化钙溶液中,在45℃下漂烫15分钟后捞出晾干,装入坛中,加入步骤(2)所得物料、大豆多肽、蜂胶,再接种植物乳杆菌,在30℃下发酵,待乳酸含量达到0.3%%时将苦瓜片取出;
(4)将辣椒剁碎,与玉米油及上述工艺未用到的原料混合入锅,小火焖制10分钟,过滤除渣,所得物料与步骤(3)所得物料混合拌匀,装袋,采用80℃蒸汽杀菌8分钟,即得。
Claims (2)
1.一种苦瓜酱菜,其特征在于由下列重量份的原料制成:
苦瓜300-310、香菜5-6、辣椒10-11、玉米油20-21、麦芽2-3、砂仁1-2、陈皮2-3、橘络3-4、食盐12-13、白砂糖6-7、大豆多肽1.5-1.6、蜂胶5-6、植物乳杆菌15-16、食用酒精适量、0.5%氯化钙溶液350-360。
2.根据权利要求1所述的苦瓜酱菜的制备方法,其特征在于包括以下步骤:
(1)将麦芽、砂仁、陈皮、橘络加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将食盐加水配制成浓度为3%的食盐水,然后加入中药粉、白砂糖充分搅拌,大火煮沸,冷却至28℃;
(3)将苦瓜用食用酒精清洗后切片,然后送入0.5%氯化钙溶液中,在45-55℃下漂烫15-20分钟后捞出晾干,装入坛中,加入步骤(2)所得物料、大豆多肽、蜂胶,再接种植物乳杆菌,在30℃下发酵,待乳酸含量达到0.3%-0.8%时将苦瓜片取出;
(4)将辣椒剁碎,与玉米油及上述工艺未用到的原料混合入锅,小火焖制10-15分钟,过滤除渣,所得物料与步骤(3)所得物料混合拌匀,装袋,采用80℃蒸汽杀菌8分钟,即得。
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CN107997116A (zh) * | 2017-10-23 | 2018-05-08 | 安徽滁州多利食品有限公司 | 辣椒沙司酱的制备工艺 |
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CN103598550A (zh) * | 2013-10-15 | 2014-02-26 | 鲁杨 | 一种薄荷苦瓜酱菜 |
CN104273475A (zh) * | 2014-09-01 | 2015-01-14 | 张晓艳 | 丹参苦瓜酱菜及其制备方法 |
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CN103598550A (zh) * | 2013-10-15 | 2014-02-26 | 鲁杨 | 一种薄荷苦瓜酱菜 |
CN104273475A (zh) * | 2014-09-01 | 2015-01-14 | 张晓艳 | 丹参苦瓜酱菜及其制备方法 |
Non-Patent Citations (1)
Title |
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鲍玲玲: "豆类多肽对酱菜发酵亚硝酸盐形成影响及调控机理研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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CN107997116A (zh) * | 2017-10-23 | 2018-05-08 | 安徽滁州多利食品有限公司 | 辣椒沙司酱的制备工艺 |
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