CN105285826A

CN105285826A - Fruit and vegetable composite pickle

Info

Publication number: CN105285826A
Application number: CN201510816718.2A
Authority: CN
Inventors: 魏永香; 周玉洪
Original assignee: CHONGQING SHENGYAN FOOD Co Ltd
Current assignee: CHONGQING SHENGYAN FOOD Co Ltd
Priority date: 2015-11-23
Filing date: 2015-11-23
Publication date: 2016-02-03

Abstract

The present invention discloses fruit and vegetable composite pickle comprising the following components in parts by weight: 20-30 parts of Chinese watermelon, 10-15 parts of carrot, 5-15 parts of psidium guajave, 4-10 parts of pineapple, 5-9 parts of green mango, 10-25 parts of salt, 25-30 parts of water, 5-8 parts of apple vinegar, 3-8 parts of coconut milk, 4-10 parts of disodium guanylate, 4-7 parts of sodium inosinate, 15-22 parts of olive oil, 4-12 parts of light soy sauce, 2-4 parts of cinnamon powder, 10-20 parts of beet sugar, 5-10 parts of stevioside, 3-5 parts of grape seed procyanidins, 0.5-2 parts of lycopene, 3-5 parts of protamine, 4-8 parts of pectin and 2-5 parts of sodium alginate. The nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, the fruit and vegetable composite pickle is safer, the crispness of the prepared composite pickle is improved, and the composite pickle tastes crisp.

Description

A kind of fruit-vegetables compound pickles

Technical field

The invention belongs to vegetable product technical field, be specifically related to a kind of fruit-vegetables compound pickles.

Background technology

Pickles are a kind of appetizing foods deeply liked by consumer, it is usually using fresh vegetables or fruit as raw material, through pickling, blanching or other processing methods, moisture in vegetables or fruit is reduced, be aided with different flavorings again or sauce carries out seasoning to the vegetables processed or fruit, be prepared into the food of instant edible.

Pickles product nitrite is in the market usually too high, and nitrite is extremely toxic substance, and adult's absorption 0.2 ~ 0.5 gram can cause poisoning, and 3 grams can be lethal.Simultaneously or a kind of carcinogen, according to the study, the being proportionate property of nitrite amount that cancer of the esophagus and patient take in, nitrosamine can also enter in fetus body through placenta nitrite, has teratogenesis to fetus.How developing the content of nitrite reduced in pickles product is a great problem being badly in need of in industry solving.

In addition, existing pickles products taste is tasted more soft, does not have the original crisp and refreshing mouthfeel of vegetables, not too meets popular consumption idea, therefore there is certain weak point, and how making the pickles brittleness obtained improve also is a great problem perplexed in the industry.

Summary of the invention

For prior art above shortcomings, technical problem to be solved by this invention is: how to provide a kind of fruit-vegetables compound pickles, makes this content of nitrites in pickles be starkly lower than existing pickles product, and has good brittleness.

In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of fruit-vegetables compound pickles, with parts by weight, comprise following composition: 20 ~ 30 parts, wax gourd, 10 ~ 15 parts, carrot, guava 5 ~ 15 parts, 4 ~ 10 parts, pineapple, blue or green mango 5 ~ 9 parts, salt 10 ~ 25 parts, 25 ~ 30 parts, water, apple vinegar 5 ~ 8 parts, 3 ~ 8 parts, coconut palm slurry, sodium guanylate 4 ~ 10 parts, Sodium Inosinate 4 ~ 7 parts, 15 ~ 22 parts, olive oil, light soy sauce 4 ~ 12 parts, ground cinnamon 2 ~ 4 parts, beet sugar 10 ~ 20 parts, stevioside 5 ~ 10 parts, grape pip procyanidin 3 ~ 5 parts, lycopene 0.5 ~ 2 part, nucleoprotamine 3 ~ 5 parts, pectin 4 ~ 8 parts and sodium alginate 2 ~ 5 parts.

Compared to existing technology, the present invention has following beneficial effect:

1, the present invention utilizes the collaborative compatibility effect between grape pip procyanidin and lycopene, content of nitrite in the pickles obtained significantly is reduced, close to not containing nitrite, make consumer can not produce nitrite poisoning phenomenon, more there is security.

2, the present invention utilizes the collaborative compatibility effect of pectin and ammonium alginate, and the pickles brittleness obtained is improved, and mouthfeel is crisp and refreshing.

3, the grape pip procyanidin of the present invention's use, the collaborative compatibility effect between lycopene and nucleoprotamine, also give pickles of the present invention anti-oxidant, corrosion-resistant function, to make in pickles of the present invention, without the need to adding other anticorrisive agents, just can have the long shelf-life.

4, the present invention adopts twice blanching-process for cooling, and in conjunction with ultra high pressure treatment, the pickles obtained can be made to keep original local flavor, and can ensure that obtained pickles brittleness is good, mouthfeel is sharp and clear simultaneously.

5, the present invention mixes vegetables and fruit the pickles excellent flavor made, best in quality, has good market prospects.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, in the present embodiment if no special instructions, raw materials used be commercially available.

Fruit of the present invention-vegetables compound pickles adopt following preparation method to prepare:

1) by wax gourd, carrot, guava, pineapple and the cleaning of blue or green mango, removal of impurities, cutting;

2) take out after the wax gourd after step 1) process, carrot, guava, pineapple and blue or green mango boiling water blanching 30 ~ 50s, put into frozen water and leave standstill 50 ~ 60s, continue wax gourd, carrot, guava, pineapple and blue or green mango boiling water blanching 2 ~ 3min subsequently, then frozen water process 1 ~ 2min is taken out, for subsequent use;

3) salt, water, apple vinegar, coconut palm slurry, pectin and sodium alginate being mixed with the water that salts down, by step 2) raw material after process puts into the water that salts down, and under normal temperature, pickle 12 ~ 20h, obtain pickling thing A;

4) adding sodium guanylate, Sodium Inosinate, olive oil, light soy sauce, ground cinnamon, beet sugar and stevioside to pickling in thing A, after mixing, under normal temperature, pickling 5 ~ 14h, obtain pickling thing B;

5) carrying out ultra high pressure treatment 5 ~ 8min to pickling thing B, obtaining head product C; Wherein, the pressure of super-pressure is 250 ~ 300MPa;

6) in head product C, add grape pip procyanidin, lycopene and nucleoprotamine, mix, and leave standstill 3 ~ 5h under normal temperature, obtain described fruit-vegetables compound pickles.

embodiment 1:

A kind of fruit-vegetables compound pickles, with parts by weight, comprise following composition: 20 parts, wax gourd, 10 parts, carrot, guava 5 parts, 4 parts, pineapple, blue or green mango 5 parts, salt 10 parts, 25 parts, water, apple vinegar 5 parts, coconut palm starch 3 parts, sodium guanylate 4 parts, Sodium Inosinate 4 parts, 15 parts, olive oil, light soy sauce 4 parts, ground cinnamon 2 parts, beet sugar 10 parts, stevioside 5 parts, grape pip procyanidin 3 parts, lycopene 0.5 part, nucleoprotamine 3 parts, pectin 4 parts and sodium alginate 2 parts.

embodiment 2:

A kind of fruit-vegetables compound pickles, with parts by weight, comprise following composition: 30 parts, wax gourd, 15 parts, carrot, guava 15 parts, 10 parts, pineapple, blue or green mango 9 parts, salt 25 parts, 30 parts, water, apple vinegar 8 parts, coconut palm starch 8 parts, sodium guanylate 10 parts, Sodium Inosinate 7 parts, 22 parts, olive oil, light soy sauce 12 parts, ground cinnamon 4 parts, beet sugar 20 parts, stevioside 10 parts, grape pip procyanidin 5 parts, lycopene 2 parts, nucleoprotamine 5 parts, pectin 8 parts and sodium alginate 5 parts.

Content of nitrite contained in the fruit-vegetables compound pickles obtain above-described embodiment detects, fruit-vegetables compound the content of nitrites in pickles of embodiment 1 is 0.07mg/kg, and the fruit-vegetables compound content of nitrites in pickles of embodiment 2 is 0.08mg/kg.Hardly containing nitrite in visible pickles of the present invention, more healthy and safe.

Fruit-vegetables compound the pickles obtained to above-described embodiment carry out subjective appreciation, and it is more crisp and refreshing compared to existing other pickles commercially sold that result shows fruit-vegetables compound pickles that the present invention obtains, and mouthfeel is better.

What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although applicant's reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the aim of technical solution of the present invention and scope, all should be encompassed in the middle of right of the present invention.

Claims

1. fruit-vegetables compound pickles, it is characterized in that, with parts by weight, comprise following composition: 20 ~ 30 parts, wax gourd, 10 ~ 15 parts, carrot, guava 5 ~ 15 parts, 4 ~ 10 parts, pineapple, blue or green mango 5 ~ 9 parts, salt 10 ~ 25 parts, 25 ~ 30 parts, water, apple vinegar 5 ~ 8 parts, 3 ~ 8 parts, coconut palm slurry, sodium guanylate 4 ~ 10 parts, Sodium Inosinate 4 ~ 7 parts, 15 ~ 22 parts, olive oil, light soy sauce 4 ~ 12 parts, ground cinnamon 2 ~ 4 parts, beet sugar 10 ~ 20 parts, stevioside 5 ~ 10 parts, grape pip procyanidin 3 ~ 5 parts, lycopene 0.5 ~ 2 part, nucleoprotamine 3 ~ 5 parts, pectin 4 ~ 8 parts and sodium alginate 2 ~ 5 parts.

2. fruit-vegetables compound pickles according to claim 1, it is characterized in that, with parts by weight, comprise following composition: 20 parts, wax gourd, 10 parts, carrot, guava 5 parts, 4 parts, pineapple, blue or green mango 5 parts, salt 10 parts, 25 parts, water, apple vinegar 5 parts, coconut palm starch 3 parts, sodium guanylate 4 parts, Sodium Inosinate 4 parts, 15 parts, olive oil, light soy sauce 4 parts, ground cinnamon 2 parts, beet sugar 10 parts, stevioside 5 parts, grape pip procyanidin 3 parts, lycopene 0.5 part, nucleoprotamine 3 parts, pectin 4 parts and sodium alginate 2 parts.