CN105614791A - Special-flavor dried turnip and making method thereof - Google Patents
Special-flavor dried turnip and making method thereof Download PDFInfo
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Abstract
The invention discloses special-flavor dried turnip which is made from, 900-1100 parts of turnip, 0.1-0.5 part of citric acid, 70-80 parts of sodium chloride, 0.5-0.9 part of calcium chloride and 1-5 parts of pectin methylesterase. The water content of the turnip is 85-87%wt. The special-flavor dried turnip has the advantages of being high in tooth reaction brittleness and good in taste.
Description
Technical field
The present invention relates to salted field, in particular to a kind of flavor dried radish and its preparation method.
Background technology
The Chinese patent that publication number is 102960668A discloses a kind of green health sugaring radish salination formula and pickling process thereof. This invention green health sugaring radish not only can promote gastrointestinal peristalsis, contributes to the discharge of refuse in body, but also have and reduce blood fat, vessel softening, stabilizing blood pressure, prevention coronary heart disease, arteriosclerosis, cholelithiasis and eliminate the phlegm, the effect such as slow down that muscles and bones is ached.
But, this invention green health sugaring radish in curing process can deliquescing or soft and not crisp, cause the tooth sense reaction of the radish produced when edible to show as brittleness low, affect mouthfeel, have much room for improvement.
Summary of the invention
It is an object of the invention to provide a kind of flavor dried radish. This flavor dried radish tooth sense reaction brittleness is good, and mouthfeel is good.
The above-mentioned technical purpose of the present invention is achieved by the following technical programs:
A kind of flavor dried radish, comprises the component of following weight part number:
In described radish, water content is 85-87%wt.
Also comprising the antioxidant that weight part is 0.1-0.4 part, described antioxidant comprises VC sodium and sodium iso-vc, according to weight part, and described VC sodium: sodium iso-vc=0.5-2: 1.
Also comprising the tinting material that weight part is 0.01-0.06 part, lemon yellow selected by described tinting material.
Also comprising sweeting agent, described sweeting agent is made up of the acesulfame potassium of weight part to be the Sodium Cyclamate of 0.3-0.8 part and weight part be 0.05-0.35 part.
Also comprise the potassium sorbate that weight part is 0.2-0.4 part.
Another object of the present invention is to provide the preparation method of a kind of flavor dried radish.
The above-mentioned technical purpose of the present invention is achieved by the following technical programs:
A preparation method for flavor dried radish, comprises following preparation process:
(1) purchase radish, arrangement of selecting materials, remove root, sandy soil and other impurity, raw material is pickled for the first time;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carry out again pickling for two times by the raw material after pickling for the first time;
(4) obtaining the weight part that water content is 80-85%wt after desalting and dewatering is 900-1100 part radish, adds citric acid 0.1-0.5 part, sodium-chlor 90-110 part, calcium chloride 0.5-3 part, pectin methylesterase 1-5 part, antioxidant 0.1-0.4 part, tinting material 0.01-0.06 part, Sodium Cyclamate 0.3-0.8 part, acesulfame potassium 0.05-0.35 part and potassium sorbate 0.2-0.4 part according to weight part and carries out preparing burden and stir evenly;
(5) pasteurization is used to carry out sterilization after measuring vacuum packaging;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
When pickling for the first time, described salt dosage is the 8%-10% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days.
When pickling for two times, described salt dosage is that to pickle temperature be 20 DEG C to the 10%-12% pickling rear radish's weight for the first time, and salting period is 40 days.
In described vacuum packaging, the pumpdown time is 15-25s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is 1.8-2.2s.
In described pasteurization, sterilization temperature is 75-83 DEG C, described sterilizing time 25-32min.
In sum, the present invention has following useful effect:
1, citric acid can regulate the potential of hydrogen of flavor dried radish, improve taste, sodium-chlor can regulate the salty degree of flavor dried radish, calcium chloride can increase the calcareous absorption of human body, pectin methylesterase can make pectin be converted into pectic acid, when adding radish, citric acid, sodium-chlor, sodium-chlor, calcium chloride, pectin methylesterase in radish, it is possible to promote the brittleness of Radix Raphani, reduce nitrous acid content;
2, add the resistance of oxidation that the antioxidant that is made up of VC sodium and sodium iso-vc promotes flavor dried radish, extend the shelf time, but the present inventor surprisingly finds, antioxidant add the brittleness that can promote flavor dried radish, reduce nitrous acid content;
3, add the tinting material of lemon yellow as Radix Raphani, make Radix Raphani lovely luster, exciting human appetite;
4, adding Sodium Cyclamate and acesulfame potassium, make this flavor dried radish have increase sweet taste, mouthfeel is better;
5, potassium sorbate has good antibacterial antiseptic property, it is possible to extend the hold-time of flavor dried radish, produces synergy with VC sodium and sodium iso-vc adding of potassium sorbate simultaneously, can take the brittleness promoting flavor dried radish further, reduce nitrous acid content;
6, the present invention improves the formula of Radix Raphani, and the improvement in order to adapt on formula, production technique is optimized equally, promotes the performance of Radix Raphani further, thus obtain flavor dried radish of the present invention. The present invention not only has brittleness height, and mouthfeel is good, and nitrite content is low, edible safety.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of the present invention.
Embodiment
Below in conjunction with accompanying drawing, the present invention is described in further detail.
This specific embodiment is only explanation of the invention; it is not limitation of the present invention; the present embodiment can be made the amendment not having creative contribution as required by those skilled in the art after reading this specification sheets, but as long as being all subject to the protection of patent law in the right of the present invention.
If no special instructions, the reagent used in the embodiment of the present invention is all purchased from SigmaBiochemicalandOrganicCompoundsforResearchandDiagnos ticClinicalReagents company.
The radish that the present invention uses adopts the cutter kind radish originating from Xiaoshan, Zhejiang.
With reference to the preparation embodiment that Fig. 1, embodiment 1-6 are flavor dried radish of the present invention.
Embodiment 1
(1) purchasing radish, arrangement of selecting materials, remove root, sandy soil and other impurity, pickled for the first time by raw material, the salt dosage pickled for the first time is the 8% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carrying out pickling for two times by the raw material after pickling for the first time, the salt dosage that two times are pickled is pickle rear radish's weight for the first time 12%, and pickling temperature is 20 DEG C, and salting period is 40 days again;
(4) obtaining the weight part that water content is 85%wt after desalting and dewatering is 900 portions of radish, according to weight part add citric acid 0.2 part, 72 parts, sodium-chlor, 0.9 part, calcium chloride, pectin methylesterase 3 parts, by weight ratio VC sodium: sodium iso-vc=0.5: 1 antioxidant formed 0.4 part, lemon yellow 0.05 part, Sodium Cyclamate 0.5 part, acesulfame potassium 0.15 part and potassium sorbate 0.4 part carry out preparing burden and stir evenly;
(5) controlling the pumpdown time is 15s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is that 2.1s carries out metering vacuum packaging, then to control sterilization temperature be 75 DEG C, sterilizing time 25min, it may also be useful to pasteurization carries out sterilization;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
Embodiment 2
(1) purchasing radish, arrangement of selecting materials, remove root, sandy soil and other impurity, pickled for the first time by raw material, the salt dosage pickled for the first time is the 10% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carrying out pickling for two times by the raw material after pickling for the first time, the salt dosage that two times are pickled is pickle rear radish's weight for the first time 10%, and pickling temperature is 20 DEG C, and salting period is 40 days again;
(4) obtaining the weight part that water content is 86%wt after desalting and dewatering is 950 portions of radish, according to weight part add citric acid 0.4 part, 70 parts, sodium-chlor, 0.8 part, calcium chloride, pectin methylesterase 4 parts, by weight ratio VC sodium: sodium iso-vc=2: 1 antioxidant formed 0.1 part, lemon yellow 0.02 part, Sodium Cyclamate 0.3 part, acesulfame potassium 0.05 part and potassium sorbate 0.2 part carry out preparing burden and stir evenly;
(5) controlling the pumpdown time is 25s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is that 2s carries out metering vacuum packaging, then to control sterilization temperature be 77 DEG C, sterilizing time 27min, it may also be useful to pasteurization carries out sterilization;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
Embodiment 3
(1) purchasing radish, arrangement of selecting materials, remove root, sandy soil and other impurity, pickled for the first time by raw material, the salt dosage pickled for the first time is the 9% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carrying out pickling for two times by the raw material after pickling for the first time, the salt dosage that two times are pickled is pickle rear radish's weight for the first time 11%, and pickling temperature is 20 DEG C, and salting period is 40 days again;
(4) obtaining the weight part that water content is 86%wt after desalting and dewatering is 1000 portions of radish, according to weight part add citric acid 0.5 part, 75 parts, sodium-chlor, 0.7 part, calcium chloride, pectin methylesterase 2 parts, by weight ratio VC sodium: sodium iso-vc=1: 1 antioxidant formed 0.2 part, lemon yellow 0.01 part, Sodium Cyclamate 0.8 part, acesulfame potassium 0.1 part and potassium sorbate 0.3 part carry out preparing burden and stir evenly;
(5) controlling the pumpdown time is 20s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is that 1.9s carries out metering vacuum packaging, then to control sterilization temperature be 79 DEG C, sterilizing time 29min, it may also be useful to pasteurization carries out sterilization;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
Embodiment 4
(1) purchasing radish, arrangement of selecting materials, remove root, sandy soil and other impurity, pickled for the first time by raw material, the salt dosage pickled for the first time is the 9% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carrying out pickling for two times by the raw material after pickling for the first time, the salt dosage that two times are pickled is pickle rear radish's weight for the first time 12%, and pickling temperature is 20 DEG C, and salting period is 40 days again;
(4) obtaining the weight part that water content is 87%wt after desalting and dewatering is 1050 portions of radish, according to weight part add citric acid 0.1 part, 77 parts, sodium-chlor, 0.6 part, calcium chloride, pectin methylesterase 1 part, by weight ratio VC sodium: sodium iso-vc=1.5: 1 antioxidant formed 0.3 part, lemon yellow 0.03 part, Sodium Cyclamate 0.6 part, acesulfame potassium 0.2 part and potassium sorbate 0.3 part carry out preparing burden and stir evenly;
(5) controlling the pumpdown time is 17s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is that 1.8s carries out metering vacuum packaging, then to control sterilization temperature be 81 DEG C, sterilizing time 31min, it may also be useful to pasteurization carries out sterilization;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
Embodiment 5
(1) purchasing radish, arrangement of selecting materials, remove root, sandy soil and other impurity, pickled for the first time by raw material, the salt dosage pickled for the first time is the 10% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carrying out pickling for two times by the raw material after pickling for the first time, the salt dosage that two times are pickled is pickle rear radish's weight for the first time 10%, and pickling temperature is 20 DEG C, and salting period is 40 days again;
(4) obtaining the weight part that water content is 87%wt after desalting and dewatering is 1100 portions of radish, according to weight part add citric acid 0.3 part, 80 parts, sodium-chlor, 0.5 part, calcium chloride, pectin methylesterase 5 parts, by weight ratio VC sodium: sodium iso-vc=0.75: 1 antioxidant formed 0.3 part, lemon yellow 0.06 part, Sodium Cyclamate 0.4 part, acesulfame potassium 0.35 part and potassium sorbate 0.4 part carry out preparing burden and stir evenly;
(5) controlling the pumpdown time is 22s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is that 1.9s carries out metering vacuum packaging, then to control sterilization temperature be 83 DEG C, sterilizing time 32min, it may also be useful to pasteurization carries out sterilization;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
Embodiment 6
(1) purchasing radish, arrangement of selecting materials, remove root, sandy soil and other impurity, pickled for the first time by raw material, the salt dosage pickled for the first time is the 9% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carrying out pickling for two times by the raw material after pickling for the first time, the salt dosage that two times are pickled is pickle rear radish's weight for the first time 11%, and pickling temperature is 20 DEG C, and salting period is 40 days again;
(4) obtaining the weight part that water content is 86%wt after desalting and dewatering is 1000 portions of radish, adds citric acid 0.5 part according to weight part, 75 parts, sodium-chlor, 0.7 part, calcium chloride, pectin methylesterase 2 parts carry out preparing burden and stir evenly;
(5) controlling the pumpdown time is 20s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is that 1.9s carries out metering vacuum packaging, then to control sterilization temperature be 79 DEG C, sterilizing time 29min, it may also be useful to pasteurization carries out sterilization;
(6) vanning check and accepting storing, dispatches from the factory after being up to the standards.
Rejecting length and diameter that the undesirable salty base of outward appearance refers to salty base in embodiment 1-6, the outward appearance rejected in the undesirable radish bar of outward appearance refers to length and the diameter of radish bar.
In the following experiments, embodiment 1-6 all pickles and completes for 10 days.
1, brittleness experiment
" the objective sign of food brittleness and the research of universal measurement formula thereof ". Food science, 2010, (3); 150-152 draws the model formation of the objective sign of the brittleness of vegetable and fruit and Biscuits food:
Y=0.666lnx+2.140
X=(probe presses down maximum, force-probe and presses down minimum force)/depression distance
With reference to above-mentioned formula and by TA-X2i Texture instrument Britain StableMicroSystems, the flavor dried radish prepared according to embodiment 1-6 is measured and record.
Table 1 brittleness experimental record table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Brittleness | 14 | 13 | 18 | 15 | 16 | 7 |
Can obtaining from table 1, embodiment 1-6 all has good brittleness, but the brittleness of embodiment 6 is significantly lower than the brittleness of embodiment 1-5, it is seen that add the brittleness that antioxidant, tinting material, sweeting agent and potassium sorbate can strengthen the present invention, promotes mouthfeel. And in embodiment 1-5, the brittleness of embodiment 3 is higher than other embodiments.
2, nitrite content detection
2.1 preparation of reagents
Experimental water is distilled water, and reagent does not add exponent, is analytical reagent.
1. adding 500mL water in ammonia chloride damping fluid 1L volumetric flask, accurately add 20.0mL hydrochloric acid, vibration is mixed even, accurately adds 50mL ammonium hydroxide, is diluted with water to scale.
2. 0.42mol/L solution of zinc sulfate takes 120g zinc sulfate (ZnSO4 7H2O), by water dissolution and be diluted to 1000mL.
3. 20g/L sodium hydroxide solution takes 20g sodium hydroxide water dissolution, is diluted to 1L.
4. Sulphanilic Acid solution takes 10g Sulphanilic Acid, is dissolved in 700mL water and 300mL glacial acetic acid, puts in brown bottle mixed even, room temperature preservation.
5. 0.1%N-1-naphthyl ethylenediamine solution takes 0.1gN-1-bitter edible plant base quadrol, and the acetic acid that adds 60% is also diluted to 100mL, after mixed even, puts in brown bottle, preserves in refrigerator, stablizes in one week.
6. 0.1%N-1-naphthyl ethylenediamine solution and Sulphanilic Acid solution equal-volume are mixed by developer before use.
7. Sodium Nitrite standardized solution accurately takes the Sodium Nitrite of 250.0mg dry 24h in silica gel drier, is dissolved in water and moves in 500mL volumetric flask, adds 100mL ammonia chloride damping fluid, be diluted with water to scale, mixed even, keeps in Dark Place at 4 DEG C. This solution every milliliter is equivalent to the Sodium Nitrite of 500ug.
8. Sodium Nitrite standard solution is before use, draws Sodium Nitrite mark Huaihe River solution 1.00mL, is placed in 100mL volumetric flask, is diluted with water to scale, and this solution every milliliter is equivalent to 5.0ug Sodium Nitrite;
2.2 absorptions 0,0.5,1.0,2.0,3.0,4.0,5.0ml Sodium Nitrite standard solution (being equivalent to 0,2.5,5,10,15,20,25ug Sodium Nitrite), are placed in 25ml band plug colorimetric cylinder respectively. In standard pipe, add 4.5ml ammonia chloride damping fluid respectively, add 5.0ml developer after adding 2.5ml60% acetic acid immediately, add water to scale, mixed even, in the dark leave standstill 25min, use 1cm cuvette, with zero pipe zeroising, survey absorbancy, drawing standard curve in wavelength 550nm place;
2.3 take the flavor dried radish 50g that embodiment 1-6 obtains, mix with 50mL deionized water, it is placed in crusher fully broken, take the sample of about 10.00g through fragmentation, it is placed in 200mL volumetric flask, add deionized water 70mL, oxygen sodium hydroxide solution (20g/L) about 12mL and solution of zinc sulfate 10mL (if do not produced from look precipitation, then adding 2-5mL oxygen sodium oxide); Put in 60 DEG C of water-baths and heat 10min, be chilled to room temperature after taking-up, add water to scale, mixed even; After placing 30min, with filter paper filtering, abandon just filtrate, collect filtrate for subsequent use.
2.4 respectively draw 10mL in 25mL band plug colorimetric cylinder, 4.5ml ammonia chloride damping fluid is added respectively in standard pipe, 5.0ml developer is added immediately after adding 2.5ml60% acetic acid, add water to scale, mixed even, in the dark leave standstill 25min, use 1cm cuvette, with zero pipe zeroising, surveying absorbancy in wavelength 550nm place, reference standard curve obtains concentration c.
2.5 results calculate
Calculate nitrite content (calculating with Sodium Nitrite) according to the following formula
X=c*25/10*200/1000/ (10/1000)
Table 2 nitrite content experimental record table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Nitrite content X (mg/kg) | 5.1 | 5.4 | 4.3 | 4.8 | 4.7 | 8.3 |
As can be seen from Table 2, embodiment 1-6 nitrite content is all lower, but the nitrite content of embodiment 6 is obviously higher than the nitrite content of embodiment 1-5, visible antioxidant, tinting material, sweeting agent and the potassium sorbate of adding can strengthen nitrite content of the present invention, reduce toxicity, ensure food safety. And in embodiment 1-5, the nitrite content of embodiment 3 is lower than other embodiments.
Comparative example 1
Select the embodiment 1 as a comparison case 1 that publication number is the Chinese patent of 102960668A.
Adopt health care liquid and natural colour protecting agent, acidic flavoring agent that the radish of green mark certification, the fresh salt of heavy 8% of radish, the fresh white sugar of heavy 8% of radish, Chinese medicine packs. Natural colour protecting agent is Vc, sodium D-isoascorbate; Acidic flavoring agent is oxysuccinic acid, and its weight of each component is respectively the de-juice that salts down at the beginning of Vc accounts for and dries the 0.02% of rear radish's weight, and sodium D-isoascorbate accounts for the de-juice that just salts down and dries the 0.015% of rear radish's weight, and duckweed tartaric acid accounts for the de-juice that just salts down and dries the 0.01% of rear radish's weight.
Comparative example 2
Comparative example 2 is to remove citric acid with the difference of embodiment 3.
Comparative example 3
Comparative example 3 is to remove the antioxidant being made up of VC sodium and sodium iso-vc with the difference of embodiment 3.
Comparative example 4
The difference of comparative example 4 and embodiment 3 is the antioxidant removed citric acid simultaneously and be made up of VC sodium and sodium iso-vc.
In embodiment 1-6, the brittleness of embodiment 3 and nitrous acid content are all better than other embodiments, therefore select embodiment 3 and comparative example 1-4 to contrast according to the method for brittleness experiment and nitrite content test experience.
Table 3 embodiment 3 and comparative example 1-4 simultaneous test recorder
Comparative example 3 and comparative example 1 can obtain, embodiment 3 is all obviously better than comparative example 1 in brittleness and nitrite content two indices, and the brittleness of comparative example 1 and nitrite content two indices also poor than other embodiments except embodiment 3, it is seen that the brittleness height of flavor dried radish of the present invention, nitrite content are low.
Comparative example 3 and comparative example 2-4 can obtain, when lacking the antioxidant or citric acid that are made up of VC sodium and sodium iso-vc, the brittleness of the present invention and nitrite content all can be deteriorated, and compared to only lacking the antioxidant or citric acid that are made up of VC sodium and sodium iso-vc, brittleness and this two indices of nitrite content of lacking the present invention when the antioxidant and citric acid that are made up of VC sodium and sodium iso-vc worse simultaneously, synergy is produced between the visible antioxidant that is made up of VC sodium and sodium iso-vc and citric acid, optimize brittleness and this two indices of nitrite content of the present invention.
Claims (10)
1. a flavor dried radish, is characterized in that: the component comprising following weight part number:
Radish 900-1100 part
Citric acid 0.1-0.5 part
Sodium-chlor 70-80 part
Calcium chloride 0.5-0.9 part
Pectin methylesterase 1-5 part
In described radish, water content is 85-87%wt.
2. a kind of flavor dried radish according to claim 1, is characterized in that: also comprising the antioxidant that weight part is 0.1-0.4 part, described antioxidant comprises VC sodium and sodium iso-vc, according to weight part, and described VC sodium: sodium iso-vc=0.5-2:1.
3. a kind of flavor dried radish according to claim 1, is characterized in that: also comprising the tinting material that weight part is 0.01-0.06 part, lemon yellow selected by described tinting material.
4. a kind of flavor dried radish according to claim 1, is characterized in that: also comprise sweeting agent, and described sweeting agent is made up of the acesulfame potassium of weight part to be the Sodium Cyclamate of 0.3-0.8 part and weight part be 0.05-0.35 part.
5. a kind of flavor dried radish according to claim 1, is characterized in that: also comprise the potassium sorbate that weight part is 0.2-0.4 part.
6. a preparation method for flavor dried radish, is characterized in that: comprise following preparation process:
(1) purchase radish, arrangement of selecting materials, remove root, sandy soil and other impurity, raw material is pickled for the first time;
(2) bittern is eluriated, remove the impurity such as silt; Sorting finishing is that salty base raw material is selected finishing, rejects the salty base that outward appearance is undesirable, removes stain; Two sortings are selected by the raw material after salty base cutting, rejects the radish bar that outward appearance is undesirable;
(3) carry out again pickling for two times by the raw material after pickling for the first time;
(4) obtaining the weight part that water content is 80-85%wt after desalting and dewatering is 900-1100 part radish, adds citric acid 0.1-0.5 part, sodium-chlor 90-110 part, calcium chloride 0.5-3 part, pectin methylesterase 1-5 part, antioxidant 0.1-0.4 part, tinting material 0.01-0.06 part, Sodium Cyclamate 0.3-0.8 part, acesulfame potassium 0.05-0.35 part and potassium sorbate 0.2-0.4 part according to weight part and carries out preparing burden and stir evenly;
(5) after measuring vacuum packaging, use pasteurization to carry out sterilization;
(6) case check and accepting storing, dispatch from the factory after being up to the standards.
7. the preparation method of a kind of flavor dried radish according to claim 6, is characterized in that: when pickling for the first time, and described salt dosage is the 8%-10% of the radish's weight of buying, and pickling temperature is 20 DEG C, and described salting period is 30 days.
8. the preparation method of a kind of flavor dried radish according to claim 6, is characterized in that: when pickling for two times, and described salt dosage is that to pickle temperature be 20 DEG C to the 10%-12% pickling rear radish's weight for the first time, and salting period is 40 days.
9. the preparation method of a kind of flavor dried radish according to claim 6, is characterized in that: in described vacuum packaging, the pumpdown time is 15-25s, and vacuum tightness reaches 0.01MPa, and the heat-sealing time is 1.8-2.2s.
10. the preparation method of a kind of flavor dried radish according to claim 6, is characterized in that: in described pasteurization, sterilization temperature is 75-83 DEG C, described sterilizing time 25-32min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
| CN108651925A (en) * | 2018-05-16 | 2018-10-16 | 桂林电子科技大学 | Sliced Turnip with Sauce catsup and pickled vegetables of unique flavor and preparation method thereof |
| CN109303320A (en) * | 2018-12-11 | 2019-02-05 | 彭均 | A kind of pickles mother liquor, its preparation method and the pickles based on pickles mother liquor preparation |
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| CN103750208A (en) * | 2014-01-21 | 2014-04-30 | 合肥学院 | Rapid processing method of fruity air-dried white radish strips |
| CN104872597A (en) * | 2015-05-29 | 2015-09-02 | 曹红云 | Preserved-date-taste pickled radishes with chili oil and preparation method thereof |
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| CN101444288A (en) * | 2008-12-22 | 2009-06-03 | 重庆市郑胖子农产品开发有限公司 | Method for processing dried radish |
| CN101822353A (en) * | 2009-12-07 | 2010-09-08 | 湛江市新科食品有限公司 | Radish deep processing method |
| CN102960668A (en) * | 2012-12-27 | 2013-03-13 | 福建美地有机农业有限公司 | Formula and process for pickling green healthcare sugared radish |
| CN103750208A (en) * | 2014-01-21 | 2014-04-30 | 合肥学院 | Rapid processing method of fruity air-dried white radish strips |
| CN104872597A (en) * | 2015-05-29 | 2015-09-02 | 曹红云 | Preserved-date-taste pickled radishes with chili oil and preparation method thereof |
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| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
| CN108651925A (en) * | 2018-05-16 | 2018-10-16 | 桂林电子科技大学 | Sliced Turnip with Sauce catsup and pickled vegetables of unique flavor and preparation method thereof |
| CN109303320A (en) * | 2018-12-11 | 2019-02-05 | 彭均 | A kind of pickles mother liquor, its preparation method and the pickles based on pickles mother liquor preparation |
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