CN105211805A - A kind of less salt salted vegetables and preparation method thereof - Google Patents
A kind of less salt salted vegetables and preparation method thereof Download PDFInfo
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- CN105211805A CN105211805A CN201510793363.XA CN201510793363A CN105211805A CN 105211805 A CN105211805 A CN 105211805A CN 201510793363 A CN201510793363 A CN 201510793363A CN 105211805 A CN105211805 A CN 105211805A
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Abstract
The invention discloses a kind of preparation method of less salt salted vegetables, it is characterized in that, first the fresh vegetables through blanching treatment is in short-term loaded in curing container, then in container, nutrient solution is injected, the leuconostoc mesenteroide leavening after warm water activation, lactobacillus plantarum leavening, lactobacillus acidophilus leavening and bifidobacterium fermentation agent is accessed at times in the most backward container, salt content of the present invention is low, fermentation period short operation is simple and convenient, and color is better.
Description
Technical field
The present invention relates to a kind of production method of food, particularly a kind of less salt salted vegetables and preparation method thereof.
Background technology
Salted vegetables, is a kind of tradition with a long history of China and the food liked by people.Traditional salted vegetables generally all adopts the long pickled technique of high salinity.Making mechanism is: in vegetables high concentration salt solution, carries out the pH value of fermentation and acid, reduction curing food slowly, add the hyperosmosis of salt, jointly inhibit other harmful microbe to grow by the natural beneficial microbe being attached to vegetable surface.Under beneficial microorganism effect, salted through the fermentation of 15 1 30 days.But long-term edible high salt food is by serious threat human health, can cause the disease such as hypertension, cardiovascular and cerebrovascular disease.Traditional high salt salted vegetables has not met the healthy consumption theory of people, and thus, the processing of less salt salted vegetables and research become an important topic.Less salt salted vegetables generally refers to that salt content is below 6%, and maintains former zestful salted vegetables.Edible less salt salted vegetables, the raising for people ' s health level has positive effect.
Although also there is the method for less salt salted vegetables at present, but these methods are too complicated, not easy to operate, or the fragrance of prepared salted vegetables, taste can not allow most consumer satisfaction, as CN1151839A discloses pickled vegetable produced by industrial salt-less fermentation and preparation method thereof, have employed 10 strain homotypes, betabacterium, be respectively lactobacillus bulgaricus 6032, 6045, 6046, 6047, Leuconostoc mesenteroides 6041, Lactobacillus plantarum 6001, 6003, Lactobacillus brevis 6004, 6042, the bright beading 1.17 of glucan carry out fermentation process, but the method fermentation period is long, also need the step expanding culture medium, its local flavor can not allow most people accept.
Summary of the invention
The object of the present invention is to provide a kind of less salt salted vegetables preparation method healthy fast.
A kind of less salt salted vegetables and preparation method thereof, its making step comprises:
(1) clean fresh vegetables is carried out blanching treatment in short-term, load rapidly in curing container after cooling;
(2) in curing container, inject the nutrient solution prepared in advance;
(3) access multiple probio to heat up at times sealing and fermenting.
Fresh vegetables first should remove root, old side and rotten rotted leaf, and then rinses well; The fresh vegetables blanching 15-20 minute in the water-bath of 60-80 DEG C cleaned, the mould grown in salted vegetables is thermo-labile, just can not grow, and cause the yeast of fermentation phenomenon again at the temperature of 40 DEG C, be heated to 60-70 DEG C also can be removed, blanching treatment can remove most of heat labile miscellaneous bacteria in short-term.
Nutrient solution in mass ratio 1:1 injects, the formula of described nutrient solution is: salt 1-2%, sucrose 1-2%, glucose 1-2%, ethanol 0.5-1%, tomato juice 2-4%, capsicum 1-2%, fennel 1-2%, surplus is water, the percent mass consumption of formula presses the total amount of fresh vegetables raw material and nutrient solution, wherein glucose, sucrose and ethanol had both supplemented the osmotic pressure deficiency that less salt amount causes, again for lactobacter growth fermentation provides carbon source, in addition, appropriate tomato juice is also added in nutrient solution, capsicum and fennel, nutrient in tomato juice has good facilitation to lactobacter growth, spice capsicum and the growth of fennel to lactobacillus acidophilus and Bifidobacterium also have obvious facilitation.
The method of probio inoculation is: add in curing container after being activated by lactobacillus plantarum leavening 30-35 DEG C of warm water of the leuconostoc mesenteroide leavening of addition mass fraction 2% and addition mass fraction 1%; Add in curing container after being activated by bifidobacterium fermentation agent 38-41 DEG C of warm water of the lactobacillus acidophilus leavening of addition mass fraction 1% and addition mass fraction 1%, described mass fraction take nutrient solution as quality criteria.
Earlier fermentation fermentation temperature controls at 30-35 DEG C, this in period mainly useful for leuconostoc mesenteroide and the growth of lactobacillus plantarum, Leuconostoc mesenteroides and lactobacillus plantarum have high acid ability can produce the pH value that acid reduces nutrient solution fast, thus also suppressing the growth of other miscellaneous bacteria to a certain extent, the glucose fermentation product of Leuconostoc mesenteroides is lactic acid, ethanol and CO
2, the consumption of oxygen and CO
2the generation environment that creates an anoxic be that later stage fermentation growth creates condition, the spice capsicum added in nutrient solution and the growth of fennel to this two classes bacterial classification also have obvious facilitation; After prior fermentation 12h, promote fermentation temperature enter later stage fermentation to 38-41 DEG C, total fermentation time is 24-36h, lactobacillus acidophilus needs acetate, vitamin B2 and folic acid etc. as nutriment in growth, and Bifidobacterium decapacitation in fermentation generates outside acetic acid, can also the multivitamin such as synthetic vitamin B1, B2, B12 and folic acid, just supply the needs of lactobacillus acidophilus, promote the growing multiplication of lactobacillus acidophilus, two bacterial classifications have good ecological relationship in co-culture system.
Compared with prior art, beneficial effect of the present invention is:
The present invention is in salted vegetables manufacturing process, salt used is 1-2%, salt consumption in traditional salted vegetables manufacture craft, optimize strain combination further simultaneously, reduce the use of bacterial classification, simplify preparation process, by four bacterial classifications at times fermentation at elevated temperatures substantially reduce whole fermentation period, simple to operation, color is better.
Detailed description of the invention
Following examples are intended to the present invention instead of limitation of the invention further are described.
Embodiment 1
The fresh vegetables that buying is returned is removed after root, old side and rotten rotted leaf are rinsed well and scald 15-20 minute in the hot water of 60 DEG C, and then the fresh vegetables scalded rapid cooling in low hot house is put into curing container; Inject the nutrient solution containing salt 1-2%, sucrose 1-2%, glucose 1-2%, ethanol 0.5-1%, tomato juice 2-4%, capsicum 1-2%, fennel 1-2% prepared in advance by 1:1 in curing container; Then 2% leuconostoc mesenteroide leavening and 1% lactobacillus plantarum leavening are added in curing container after 30-35 DEG C of warm water activates; 1% lactobacillus acidophilus leavening and 1% bifidobacterium fermentation agent are added in curing container after 38 DEG C of warm water activate.Curing container is first put 30 DEG C of temperature bottom fermentation 12h, then improve temperature to 38 DEG C until pickled, total fermentation time is 24h.
Embodiment 2
The fresh vegetables that buying is returned is removed after root, old side and rotten rotted leaf are rinsed well and scald 15-20 minute in the hot water of 80 DEG C, and then the fresh vegetables scalded rapid cooling in cold water is put into curing container; Inject the nutrient solution containing salt 1-2%, sucrose 1-2%, glucose 1-2%, ethanol 0.5-1%, tomato juice 2-4%, capsicum 1-2%, fennel 1-2% prepared in advance by 1:1 in curing container; Then 2% leuconostoc mesenteroide leavening and 1% lactobacillus plantarum leavening are added in curing container after 35 DEG C of warm water activate; 1% lactobacillus acidophilus leavening and 1% bifidobacterium fermentation agent are added in curing container after 41 DEG C of warm water activate.Curing container is first put 35 DEG C of temperature bottom fermentation 12h, then improve temperature to 41 DEG C until pickled, total fermentation time is 30h.
Comparative example, adopt the method for embodiment 1 in CN1151839A to prepare salted vegetables, 6 days consuming time of whole cultivation and fermentation process, and the application at most only needs 36 hours.
Adopt the sensory evaluation group of 120 people subsequently, carry out sensory evaluation from fragrance, brittleness and taste aspect to aloe polysaccharide group and control group, result is as follows:
Table 1 Analyses Methods for Sensory Evaluation Results
| Fragrance | Brittleness | Taste | |
| Embodiment 1 | 65% not thinks and stimulates, and fragrance is moderate | 87.5% thinks delicious and crisp | 90% thinks sour-sweet moderate |
| Comparative example 1 | 65.8% not thinks and stimulates, and fragrance is moderate | 30% thinks that delicious and crisp, major part think that mouthfeel is partially soft rotten | 75% thinks sour-sweet moderate |
Claims (9)
1. a preparation method for less salt salted vegetables, comprising:
(1) clean fresh vegetables is carried out blanching treatment in short-term, load rapidly in curing container after cooling;
(2) in curing container, inject the nutrient solution prepared in advance;
(3) access multiple probio to heat up at times sealing and fermenting.
2. the preparation method of a kind of less salt salted vegetables as claimed in claim 1, it is characterized in that, blanching method is in short-term: the fresh vegetables cleaned is scalded 15-20 minute in the water-bath of 60-80 DEG C.
3. the preparation method of a kind of less salt salted vegetables as claimed in claim 1, is characterized in that, nutrient solution in mass ratio 1:1 injects.
4. the preparation method of a kind of less salt salted vegetables as claimed in claim 1, it is characterized in that, the prescription quality percentage proportioning of described nutrient solution is: salt 1-2%, sucrose 1-2%, glucose 1-2%, ethanol 0.5-1%, tomato juice 2-4%, capsicum 1-2%, fennel 1-2%, surplus is water, and the percent mass consumption of described formula presses the total amount of fresh vegetables raw material and nutrient solution.
5. the preparation method of a kind of less salt salted vegetables as claimed in claim 1, is characterized in that, described multiple probio is the probio that leuconostoc mesenteroide, lactobacillus plantarum, lactobacillus acidophilus and Bifidobacterium form.
6. the preparation method of a kind of less salt salted vegetables as claimed in claim 1, is characterized in that, the method for prebiotic work bacterium inoculation is: add in curing container after leuconostoc mesenteroide leavening and lactobacillus plantarum leavening 30-35 DEG C of warm water being activated; And add in curing container after lactobacillus acidophilus leavening and bifidobacterium fermentation agent 38-41 DEG C of warm water are activated.
7. the preparation method of a kind of less salt salted vegetables as claimed in claim 6, it is characterized in that, leuconostoc mesenteroide leavening addition mass fraction is 2%, lactobacillus plantarum leavening addition mass fraction is 1%, lactobacillus acidophilus leavening addition mass fraction is 1%, bifidobacterium fermentation agent addition mass fraction is 1%, and described mass fraction take nutrient solution as quality criteria.
8. the preparation method of a kind of less salt salted vegetables as claimed in claim 1, it is characterized in that, the temperature and time pickled is: first put 30-35 DEG C of temperature bottom fermentation 12h, then improves temperature to 38-41 DEG C of bottom fermentation until completing total fermentation time is 24-36h.
9. the less salt salted vegetables that the preparation method according to claim 1-8 any one makes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467586A (en) * | 2017-08-31 | 2017-12-15 | 四川民福记食品有限公司 | A kind of Sichuan style making process of pickled |
| CN113180230A (en) * | 2021-06-03 | 2021-07-30 | 苏州市平望调料酱品有限公司 | Optimization method of low-salt rapid fermentation process of hot and spicy sauce special for seasoning |
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| CN1151839A (en) * | 1996-09-27 | 1997-06-18 | 阜新市天然食品饮料厂 | Pickled vegetable produced by industrial salt-less fermentation and its prepn process |
| CN101147564A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Natural plant spice with antibacterial effect and preparation method thereof |
| CN102907643A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Tuber mustard salting technique |
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| CN103719788A (en) * | 2013-12-18 | 2014-04-16 | 广东省农业科学院蚕业与农产品加工研究所 | Low-salt fermented leaf mustard and preparation method thereof |
| CN104026522A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Low-salt temperature change curing method of leaf mustard sauce products |
| CN104824591A (en) * | 2015-04-16 | 2015-08-12 | 徐州工程学院 | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables |
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| CN103251014A (en) * | 2013-05-29 | 2013-08-21 | 辽宁省产品质量监督检验院 | Method for producing northeast sauerkraut by dynamic temperature shift fermentation technology |
| CN103719788A (en) * | 2013-12-18 | 2014-04-16 | 广东省农业科学院蚕业与农产品加工研究所 | Low-salt fermented leaf mustard and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467586A (en) * | 2017-08-31 | 2017-12-15 | 四川民福记食品有限公司 | A kind of Sichuan style making process of pickled |
| CN107467586B (en) * | 2017-08-31 | 2021-02-26 | 四川民福记食品有限公司 | Sichuan-flavor pickle making method |
| CN113180230A (en) * | 2021-06-03 | 2021-07-30 | 苏州市平望调料酱品有限公司 | Optimization method of low-salt rapid fermentation process of hot and spicy sauce special for seasoning |
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