CN105614789A - Osmanthus-flavored tuber mustard pickle and production method thereof - Google Patents
Osmanthus-flavored tuber mustard pickle and production method thereof Download PDFInfo
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- CN105614789A CN105614789A CN201610074652.9A CN201610074652A CN105614789A CN 105614789 A CN105614789 A CN 105614789A CN 201610074652 A CN201610074652 A CN 201610074652A CN 105614789 A CN105614789 A CN 105614789A
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Abstract
The invention belongs to the technical field of food processing and particularly relates to Osmanthus-flavored tuber mustard pickle and a production method thereof. The Osmanthus-flavored tuber mustard pickle is made from the following parts according to parts by weight: 450-550 parts of tuber mustard, 180-230 parts of white granulated sugar, 5-15 parts of dried Osmanthus flower, 0.05-0.1 part of lemon yellow, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride, 1.2-1.3 parts of glacial acetic acid, 1.2-1.3 parts of lactic acid, 2-3 parts of citric acid, and 1000 parts of water; the tuber mustard is made by salting and desalting to zero in salinity; the production method includes mixing and fermenting the materials for at least 20 days. The Osmanthus-flavored tuber mustard pickle has a simple formula, the materials are easy to obtain, the cost is low, the production method is simple to perform and is easy for industrial production, the obtained tuber mustard pickle has Osmanthus scent and bright color, is free of dark color, is agreeably sweet and sour, has suitable taste and solves the problem that the tuber mustard picked together with Osmanthus flower tends to darken.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube and preparation method thereof.
Background technology
Pickles are the fermented vegetable food of Chinese tradition, are add the adjuvants such as spice in certain density salt solution to carry out soaking fermentation, the flora based on lactic acid bacteria ferment and make so that it is acidity reaches 0.3%-0.8%. In the process, based on lactate fermentation, less yeast and acetic acid bacteria also can carry out more weak alcohol fermentation and acetic fermentation simultaneously, form unique local flavor. Hot pickled mustard tube is through the salted salt sauerkraut of special process with the tumor stem (cabbage head) of tumorous stem mustard for raw material, be a kind of half dry state there is slight lactic acid fermented curing food. Traditional hot pickled mustard tube is natural fermentation, adopts high salt adding amount, and Sal makes consumption high, produces content of nitrite high in sweat, and acidity is low, is not easy to suppress miscellaneous bacteria, and hot pickled mustard tube quality is relatively low.
Pickles and traditional hot pickled mustard tube are distinctive in that, Pickles mainly generate a large amount of lactic acid by the fermentation of the lactic acid bacteria of vegetable surface rather than the osmotic pressure by salt suppresses putrefactive microorganisms. Pickles use the saline of low concentration, or carry out pickled various fresh and tender vegetables with a small amount of Sal, then through lactic acid bacteria fermentation, make a kind of acidulated curing food, as long as lactic acid content reaches certain concentration, and make product isolation air, it is possible to reach the purpose of storage for a long time.
At present, the Pickles of existing multiple kind on market, such as bubble hot pickled mustard tube, bubble fresh kidney beans, bubble green pepper, bubble Thallus Laminariae (Thallus Eckloniae) etc. Bubble hot pickled mustard tube is because of its unique flavor, and fresh perfume (or spice) is tender crisp, whets the appetite good to eat, is deeply liked by consumer. Bubble hot pickled mustard tube quality mainly includes aspect: (1) nutritional quality, i.e. the content of 6 big nutrients (moisture, protein, fat, vitamin, mineral, carbohydrate) and quality etc.; (2) Cooking Quality, including the bubble color and luster of hot pickled mustard tube, flavour, fragrance, quality and shape, mainly includes local flavor (i.e. the delicate flavour of hot pickled mustard tube, the fragrance) quality (i.e. the tenderness of hot pickled mustard tube, brittleness) of hot pickled mustard tube; (3) health quality, mainly includes bubble hot pickled mustard tube pesticide residues, content of beary metal, microorganism pollution etc. In above-mentioned kind of quality, the quality of Cooking Quality is the most important factor determining bubble hot pickled mustard tube commodity value, because bubble hot pickled mustard tube is different from staple food as a kind of accesary foods, its quality is except having certain nutritive value, more essentially consist in the Cooking Quality of bubble hot pickled mustard tube, meet people's taste demand, appetite stimulator, make people pass through edible bubble hot pickled mustard tube and obtain taste and the joyful sense of psychology. But traditional bubble hot pickled mustard tube is mainly salty acid taste, and taste and kind are single, it is impossible to meet the requirement to bubble hot pickled mustard tube of a certain specific crowd.
Flos Osmanthi Fragrantis, formal name used at school Osmanthusfragrans (Thunb.) Lour., have another name called rock osmanthus, be that many woody habits of China's Osmanthus claim, represent species sweet-scented osmanthus. Flos Osmanthi Fragrantis mostly is yellowish white, and fragrance is strong, and it contains multiple fragrance material, from its internal extraction aromatic oil, can make osmanthus concrete, can be used for food, cosmetics development. Such as can be processed into cake, confection, it may also be used for wine brewing, aromatic character and agreeable taste very delicious. Flos Osmanthi Fragrantis is in food, and its fragrance has effect of appetizing refreshment, spleen invigorating qi-restoratives.
Chinese materia medica is thought can be used as medicine Flos Osmanthi Fragrantis acrid in the mouth, and autumn picks flowers, and dries. Flower: pungent, temperature. Function cures mainly: the broken knot of cold expelling, preventing phlegm from forming and stopping coughing. For having a toothache, cough with asthma abundant expectoration, amenorrhea stomachache etc. Wine fermented with osmanthus flower is particularly suited for suitable for women for drinking, is " women's happiness wine " by praise, has the theory practice of flower treatment in motherland's medical science. Osmanthus flower tea can skin maintenance, throat of releiving, improve excessive phlegm, cough symptom, control duodenal ulcer, reed measles, cold syndrome of the stomach has a stomach-ache, halitosis, and vision is not clear.
Have researcher once proposed by have appetizing refreshment, spleen invigorating qi-restoratives effect Flos Osmanthi Fragrantis with bubble hot pickled mustard tube combine, research and develop the sweet acid bubble hot pickled mustard tube of new-type Flos Osmanthi Fragrantis fragrance, but after being combined with bubble hot pickled mustard tube due to Flos Osmanthi Fragrantis, in Flos Osmanthi Fragrantis, the anthocyanidin of residual can make hot pickled mustard tube turn black, affect color and luster, unsightly. Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube causes that the problem that hot pickled mustard tube can shade is not solved all the time.
Summary of the invention
In view of this, the preparation method that it is an object of the invention to provide a kind of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube, this method solve Flos Osmanthi Fragrantis brewed together with hot pickled mustard tube after occur hot pickled mustard tube obfuscation problem, obtain a kind of new-type with the sweet acid bubble hot pickled mustard tube of Flos Osmanthi Fragrantis fragrance, bright color, acomia dim phenomenon, sweet mild acidity, taste is suitable for.
For achieving the above object, the technical scheme is that
The preparation method of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube, the step including being carried out as follows:
(1) hot pickled mustard tube pretreatment
The hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 15%-20%, and by hot pickled mustard tube cutting good for salting, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: 1000 parts of water, white sugar 180-230 part, dried sweet-scented osmanthus 5-15 part, lemon yellow 0.05-0.1 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part; By soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, add dried sweet-scented osmanthus and namely obtain soak;
(3) hot pickled mustard tube fermentation
Soak prepared by step (2) adds anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube of step (1) gained, ferments at least 20 days; Described anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part; Described soak, pretreatment hot pickled mustard tube, anthocyanidin controlling agent usage ratio be: 1000 parts of the water in soak, pretreatment hot pickled mustard tube 450-550 part, glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part.
As preferred scheme, select build moderate, ovalize, the fresh pickle of neat appearance, then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up.
As preferred scheme, in described step (1), the mass fraction of saline is 18%. The hot pickled mustard tube cleaned up is put into saline medium salting, in order to go raw, protect crisp and preserve.
As preferred scheme, in described step (1), the salting time is 2.5-3.5 month, it is preferable that 3 months.
Preparation method of the present invention, in described step (1), by hot pickled mustard tube cutting good for salting, can like according to difference, be cut into bulk, strip, lamellar etc.
As preferred scheme, in described step (2), by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, dried sweet-scented osmanthus is first sent out with blister, add the dried sweet-scented osmanthus through steep raising and namely obtain soak.
Preferably, described steep raising is by dried sweet-scented osmanthus blister 0.5-1 hour.
As preferred scheme, in described step (2), described soak is made up of the component of following parts by weight: 1000 parts of water, white sugar 200 parts, dried sweet-scented osmanthus 10 parts, lemon yellow 0.08 part, cyclamate 0.6 part, 0.7 part of calcium chloride; By soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, add dried sweet-scented osmanthus and namely obtain soak.
As preferred scheme, in described step (3), described anthocyanidin controlling agent is made up of the component of following parts by weight: 1.2 parts of glacial acetic acid, lactic acid 1.3 parts, citric acid 2.5 parts.
As preferred scheme, in described step (3), described soak, pretreatment hot pickled mustard tube, anthocyanidin controlling agent usage ratio be: 1000 parts of the water in soak, 500 parts of pretreatment hot pickled mustard tube, 1.2 parts of glacial acetic acid, lactic acid 1.3 parts, citric acid 2.5 parts.
As preferred scheme, in described step (3), described fermentation time is 20-45 days.
As preferred scheme, in described step (3), after having fermented, add 0.5-1 part potassium sorbate, vacuum packaging, storage or transport.
The present invention also protects the Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube obtained by the preparation method of the present invention; the Flos Osmanthi Fragrantis with heat-clearing and toxic substances removing is combined with bubble hot pickled mustard tube; bright color; acomia dim phenomenon, brittleness is moderate, sweet mild acidity; taste is suitable for; delicate fragrance is pleasant, compensate for the disappearance of hot pickled mustard tube taste, firmly gets consumers.
The present invention also protects the composition of raw materials of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube. Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube is prepared from by the raw material of following weight portion:
Hot pickled mustard tube 450-550 part, white sugar 180-230 part, dried sweet-scented osmanthus 5-15 part, lemon yellow 0.05-0.1 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part, glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part and 1000 parts of water; Described hot pickled mustard tube is that to take off salt to salinity after salting be the hot pickled mustard tube of 0.
Preferably, Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube is prepared from by the raw material of following weight portion:
500 parts of hot pickled mustard tube, white sugar 200 parts, dried sweet-scented osmanthus 10 parts, lemon yellow 0.08 part, cyclamate 0.6 part, 0.7 part of calcium chloride, 1.2 parts of glacial acetic acid, lactic acid 1.3 parts, citric acid 2.5 parts and 1000 parts of water; Described hot pickled mustard tube is that to take off salt to salinity after salting be the hot pickled mustard tube of 0.
The present invention also protects the compositions for preparing Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube, described compositions is formed by anthocyanidin controlling agent and hot pickled mustard tube soak are collaborative, described anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part; Described hot pickled mustard tube soak is made up of the component of following parts by weight: 1000 parts of water, white sugar 180-230 part, dried sweet-scented osmanthus 5-15 part, lemon yellow 0.05-0.1 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part. By the synergism of anthocyanidin controlling agent Yu hot pickled mustard tube soak, being combined with bubble hot pickled mustard tube by the Flos Osmanthi Fragrantis with heat-clearing and toxic substances removing, the bubble hot pickled mustard tube obtained after brewed does not shade phenomenon, bright color, and with Flos Osmanthi Fragrantis fragrance, sweet mild acidity, taste is suitable for.
The invention has the beneficial effects as follows:
1) preparation method of the Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube of the present invention, this method solve Flos Osmanthi Fragrantis brewed together with hot pickled mustard tube after the problem of hot pickled mustard tube obfuscation that occurs, obtain a kind of new-type with the sweet acid bubble hot pickled mustard tube of Flos Osmanthi Fragrantis fragrance, bright color, acomia dim phenomenon, sweet mild acidity, taste is suitable for; And the method is simple to operate, it is easy to industrialized production.
(2) the invention provides a kind of new-type with the sweet acid bubble hot pickled mustard tube of Flos Osmanthi Fragrantis fragrance, the Flos Osmanthi Fragrantis with heat-clearing and toxic substances removing is combined with bubble hot pickled mustard tube, bright color, acomia dim phenomenon, brittleness is moderate, sweet mild acidity, taste is suitable for, delicate fragrance is pleasant, compensate for the disappearance of hot pickled mustard tube taste, firmly gets consumers.
(3) the Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube formula of the present invention is simple, and raw material is easy to get, and cost is low.
Accompanying drawing explanation
The process chart of Fig. 1 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube.
Detailed description of the invention
Below in conjunction with specific embodiment, the preferred embodiments of the present invention are described in detail. Illustrated embodiment is to better present disclosure be illustrated, but is not that present disclosure is only limitted to illustrated embodiment. So embodiment is carried out nonessential improvement and adjustment according to foregoing invention content by those of ordinary skill in the art, still fall within protection scope of the present invention. In embodiment the experimental technique of unreceipted actual conditions conventionally operate or according to manufacturer it is proposed that condition.
The preparation of embodiment 1 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps, its process chart as shown in Figure 1:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 18%, salting about 3 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 200g, dried sweet-scented osmanthus 10g, lemon yellow 0.08g, cyclamate 0.6g, calcium chloride 0.7g; Take dried sweet-scented osmanthus to be soaked in water 40 minutes steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2g, lactic acid 1.3g, citric acid 2.5g; Soak prepared by step (2) adds above-mentioned anthocyanidin controlling agent, it is subsequently adding the pretreatment hot pickled mustard tube 500g of step (1) gained, ferment more than 20 days (the present embodiment ferments 40 days), obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube. Also after the Flos Osmanthi Fragrantis taste of gained steeps the potassium sorbate adding 0.5-1g in hot pickled mustard tube, vacuum packaging can be carried out, it is simple to storage or transport.
The preparation of embodiment 2 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 15%, salting about 3 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 230g, dried sweet-scented osmanthus 6g, lemon yellow 0.1g, cyclamate 0.5g, calcium chloride 0.9g; Take dried sweet-scented osmanthus to be soaked in water 0.5 hour steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.3g, lactic acid 1.3g, citric acid 3g; Soak prepared by step (2) adds above-mentioned anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube 520g of step (1) gained, ferment 35 days, obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube. Also after the Flos Osmanthi Fragrantis taste of gained steeps the potassium sorbate adding 0.5-1g in hot pickled mustard tube, vacuum packaging can be carried out, it is simple to storage or transport.
The preparation of embodiment 3 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 20%, salting about 2.5 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 180g, dried sweet-scented osmanthus 15g, lemon yellow 0.1g, cyclamate 0.5g, calcium chloride 1g; Take dried sweet-scented osmanthus to be soaked in water 1 hour steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2g, lactic acid 1.2g, citric acid 3g; Soak prepared by step (2) adds above-mentioned anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube 480g of step (1) gained, ferment 25 days, obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube. Also after the Flos Osmanthi Fragrantis taste of gained steeps the potassium sorbate adding 0.5-1g in hot pickled mustard tube, vacuum packaging can be carried out, it is simple to storage or transport.
The preparation (without anthocyanidin controlling agent) of comparative example 1 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 18%, salting about 3 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 200g, dried sweet-scented osmanthus 10g, lemon yellow 0.08g, cyclamate 0.6g, calcium chloride 0.7g; Take dried sweet-scented osmanthus to be soaked in water 40 minutes steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Soak prepared by step (2) adds the pretreatment hot pickled mustard tube 500g of step (1) gained, ferments 40 days, obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube.
The preparation (interpolation glacial acetic acid and lactic acid) of comparative example 2 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 18%, salting about 3 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 200g, dried sweet-scented osmanthus 10g, lemon yellow 0.08g, cyclamate 0.6g, calcium chloride 0.7g; Take dried sweet-scented osmanthus to be soaked in water 40 minutes steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2g, lactic acid 1.3g; Soak prepared by step (2) adds above-mentioned anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube 500g of step (1) gained, ferment 40 days, obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube.
The preparation (interpolation glacial acetic acid and citric acid) of comparative example 3 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 18%, salting about 3 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 200g, dried sweet-scented osmanthus 10g, lemon yellow 0.08g, cyclamate 0.6g, calcium chloride 0.7g; Take dried sweet-scented osmanthus to be soaked in water 40 minutes steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2g, citric acid 2.5g; Soak prepared by step (2) adds above-mentioned anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube 500g of step (1) gained, ferment 40 days, obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube.
The preparation (not taking off salt) of comparative example 4 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube
Carry out according to the steps:
(1) hot pickled mustard tube pretreatment
Select build moderate, ovalize, the fresh pickle of neat appearance. Then the hot pickled mustard tube old muscle of base portion Lao Pi is peelled off, projection tumor and dish ear can not be damaged, clean up, the hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 18%, and salting about 3 months, by hot pickled mustard tube cutting growth 2-3cm good for salting, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar, obtain pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: water 1000g, white sugar 200g, dried sweet-scented osmanthus 10g, lemon yellow 0.08g, cyclamate 0.6g, calcium chloride 0.7g; Take dried sweet-scented osmanthus to be soaked in water 40 minutes steep raising, by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, be subsequently adding the dried sweet-scented osmanthus through steep raising and namely obtain soak;
(3) hot pickled mustard tube fermentation
Anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2g, lactic acid 1.3g, citric acid 2.5g; Soak prepared by step (2) adds above-mentioned anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube 500g of step (1) gained, ferment 40 days, obtain Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube.
The subjective appreciation of embodiment 4 Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube Cooking Quality
The quality quality of food mainly by the sensory organ of human body self, is namely analyzed and judges by eye, ear, nose, mouth and hands etc. by subjective appreciation.
The Cooking Quality evaluation of the present embodiment mainly includes following several aspect:
Color and luster: refer to the color of bubble hot pickled mustard tube.
Tenderness: refer to a kind of of short duration moment resistance that bubble hot pickled mustard tube is broken when chewing.
Brittleness: when referring to dental articulation food, food is immediately to both sides fragmentation, simultaneously with gently crisp sound.
Flavour: refer to that the water-soluble substances of bubble hot pickled mustard tube is dissolved in saliva or liquid food and stimulates taste bud and the sense of taste that produces.
Abnormal smells from the patient: refer to the olfactory sensation that the volatile material of bubble hot pickled mustard tube stimulates organum olfactorium to produce.
The color of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube requires in yellow green, and bright color, acomia dim phenomenon; Tenderness and brittleness are moderate, and flavour is sour-sweet suitable, and abnormal smells from the patient delicate fragrance is pleasant, has Flos Osmanthi Fragrantis fragrance.
The Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube that respectively prepared by Example 1-3 and comparative example 1-4, choose 20 tasters with food subjective appreciation experience, man 10, female 10, steeps hot pickled mustard tube to Flos Osmanthi Fragrantis taste and carries out subjective appreciation, and subjective appreciation includes color and luster, tenderness, brittleness, flavour and abnormal smells from the patient, each full marks of subjective appreciation are 10 points, all meet organoleptic indicator require 10 points, every color and luster, tenderness, brittleness, flavour and abnormal smells from the patient not just, take the circumstances into consideration button 1-6 divide; Color and luster obfuscation is serious, and tenderness, brittleness sense are on the weak side, and tool is evil more than 6 points of miscellaneous QI taste button substantially. Results of sensory evaluation is as shown in table 1.
Table 1 subjective appreciation
| Color and luster (10 points) | Tenderness (10 points) | Brittleness (10 points) | Flavour (10 points) | Abnormal smells from the patient (10 points) | |
| Embodiment 1 | 10 | 9 | 9 | 10 | 10 |
| Embodiment 2 | 10 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 10 | 9 | 9 | 9 |
| Comparative example 1 | 3 | 8 | 7 | 8 | 9 |
| Comparative example 2 | 4 | 7 | 5 | 6 | 8 |
| Comparative example 3 | 4 | 6 | 6 | 7 | 8 |
| Comparative example 4 | 6 | 6 | 5 | 6 | 8 |
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent replacement, without deviating from objective and the scope of technical solution of the present invention, it all should be encompassed in the middle of scope of the presently claimed invention.
Claims (10)
1. the preparation method of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube, it is characterised in that include the step being carried out as follows:
(1) hot pickled mustard tube pretreatment
The hot pickled mustard tube cleaned up is put into the saline medium salting that mass fraction is 15%-20%, and by hot pickled mustard tube cutting good for salting, taking off salt to salinity with clear water is 0, obtains pretreatment hot pickled mustard tube;
(2) preparation of soak
Soak is made up of the component of following parts by weight: 1000 parts of water, white sugar 180-230 part, dried sweet-scented osmanthus 5-15 part, lemon yellow 0.05-0.1 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part; By soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, add dried sweet-scented osmanthus and namely obtain soak;
(3) hot pickled mustard tube fermentation
Soak prepared by step (2) adds anthocyanidin controlling agent, is subsequently adding the pretreatment hot pickled mustard tube of step (1) gained, ferments at least 20 days; Described anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part; Described soak, pretreatment hot pickled mustard tube, anthocyanidin controlling agent usage ratio be: 1000 parts of the water in soak, pretreatment hot pickled mustard tube 450-550 part, glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part.
2. the preparation method of Flos Osmanthi Fragrantis taste according to claim 1 bubble hot pickled mustard tube, it is characterised in that in described step (1), the mass fraction of saline is 18%.
3. the preparation method of Flos Osmanthi Fragrantis taste according to claim 1 bubble hot pickled mustard tube, it is characterised in that in described step (1), the salting time is 2.5-3.5 month.
4. the preparation method of Flos Osmanthi Fragrantis taste according to claim 1 bubble hot pickled mustard tube, it is characterized in that, in described step (2), by soluble in water to white sugar, lemon yellow, cyclamate and calcium chloride, dried sweet-scented osmanthus is first sent out with blister, adds the dried sweet-scented osmanthus through steep raising and namely obtain soak.
5. the preparation method of Flos Osmanthi Fragrantis taste according to claim 4 bubble hot pickled mustard tube, it is characterised in that described steep raising is by dried sweet-scented osmanthus blister 0.5-1 hour.
6. the preparation method of Flos Osmanthi Fragrantis taste according to claim 1 bubble hot pickled mustard tube, it is characterised in that in described step (3), described fermentation time is 20-45 days.
7. the preparation method of Flos Osmanthi Fragrantis taste according to claim 1 bubble hot pickled mustard tube, it is characterised in that in described step (3), adds 0.5-1 part potassium sorbate, vacuum packaging, storage or transport after having fermented.
8. the Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube that prepared by the preparation method of the Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube described in any one of claim 1-7.
9. a Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube, it is characterised in that be prepared from by the raw material of following weight portion:
Hot pickled mustard tube 450-550 part, white sugar 180-230 part, dried sweet-scented osmanthus 5-15 part, lemon yellow 0.05-0.1 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part, glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part and 1000 parts of water; Described hot pickled mustard tube is that to take off salt to salinity after salting be the hot pickled mustard tube of 0.
10. for preparing the compositions of Flos Osmanthi Fragrantis taste bubble hot pickled mustard tube, it is characterized in that, described compositions is formed by anthocyanidin controlling agent and hot pickled mustard tube soak are collaborative, and described anthocyanidin controlling agent is made up of the component of following parts by weight: glacial acetic acid 1.2-1.3 part, lactic acid 1.2-1.3 part, citric acid 2-3 part; Described hot pickled mustard tube soak is made up of the component of following parts by weight: 1000 parts of water, white sugar 180-230 part, dried sweet-scented osmanthus 5-15 part, lemon yellow 0.05-0.1 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part.
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| CN201610074652.9A CN105614789A (en) | 2016-02-02 | 2016-02-02 | Osmanthus-flavored tuber mustard pickle and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995774A (en) * | 2016-06-03 | 2016-10-12 | 成都新繁食品有限公司 | Brewed preserved vegetables with lily taste |
| CN106072187A (en) * | 2016-06-03 | 2016-11-09 | 益盐堂（应城）健康盐制盐有限公司 | Sweet osmanthus taste pickled apple |
| CN111938116A (en) * | 2020-08-05 | 2020-11-17 | 张�雄 | Rattan pepper flavor preserved szechuan pickle |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102972723A (en) * | 2012-12-11 | 2013-03-20 | 四川省食品发酵工业研究设计院 | Lightly-sauced tuber mustard product |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972723A (en) * | 2012-12-11 | 2013-03-20 | 四川省食品发酵工业研究设计院 | Lightly-sauced tuber mustard product |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995774A (en) * | 2016-06-03 | 2016-10-12 | 成都新繁食品有限公司 | Brewed preserved vegetables with lily taste |
| CN106072187A (en) * | 2016-06-03 | 2016-11-09 | 益盐堂（应城）健康盐制盐有限公司 | Sweet osmanthus taste pickled apple |
| CN111938116A (en) * | 2020-08-05 | 2020-11-17 | 张�雄 | Rattan pepper flavor preserved szechuan pickle |
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