CN105685897B - A kind of tamarind bud and its new process for producing - Google Patents
A kind of tamarind bud and its new process for producing Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 6
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
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- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of tamarind bud and its new process for producing, belong to food processing technology field；It is an object of that present invention to provide a kind of tamarind buds, it is characterised in that is made of fresh bean sprouts, edible salt, white granulated sugar, light-coloured vinegar, calcium chloride, white wine, monosodium glutamate, nisin, fermentation liquid etc.；It is another object of the present invention to provide a kind of new process for producing, the production method technique is unique, using audio frequency liquid state fermentation technology, union blanching, color protection, guarantor are crisp, fresh-keeping in integration solution, simplify production technology, reduce production stage, the production cycle is significantly shortened, the energy has been saved, has reduced production cost, improves product quality, commercial sterilization can be achieved the purpose that using sterilization in open kettle method, make that product mouthfeel is fresh and crisp, good appearance, excellent in color, room temperature lower shelf-life are 1 year or more.
Description
1. technical field
The invention belongs to field of food, in particular to a kind of tamarind buds and its new process for producing.
2. background technique
There are good nutritive value and health value in bean sprouts, and the production of bean sprouts is quality-high and inexpensive not by area, season limit,
It is one of favorite vegetables of people, is a kind of ideal raw materials of food processing, but tall scrawny person's shelf-life is short, fresh tall scrawny person is general
As soon as can only save day, or even rotted less than one day, bean sprouts preservation technology is always to perplex the technology of bean sprouts manufacturing enterprise
Problem；Therefore bean sprouts deep processing and Study on preservation technique exploitation are extremely important.
Traditional bean sprouts processing method mainly uses salt marsh method, produces bean sprouts pickles by spontaneous fermentation, is easy to produce
Raw nitrite and other harmful bacterias, there are food safety hazards；And long there are the production cycle, shelf life of products is short etc. asks
Topic.
CN104642941A discloses a kind of method for salting of bean sprouts, it is characterised in that the following steps are included: (1) raw material is adopted
Integrate: acquisition is fresh, nothing is rotted, raw material is in full bean sprouts；(2) raw material and condiment composition and ratio: 10 kilograms of bean sprouts, edible salt
400 grams, 200 grams of hot pepper, 150 grams of ginger, 200 grams of garlic clove, 100 milliliters of white wine, 100 grams of white sugar, 40 grams of Chinese prickly ash, illiciumverum 30
Gram, 30 grams of fennel seeds；(3) condiment processing: chopping carefully after hot pepper is cleaned, and ginger, which is also removed the peel, to be chopped carefully, and garlic clove equally removes the peel bat carefully,
Then hot pepper, ginger after will be processed, garlic clove, Chinese prickly ash, illiciumverum, fennel seeds mix and stir evenly；(4) preparation salts down
Liquid processed: taking 12 kilograms of cold water, then toward addition edible salt, white wine, white sugar in water, and stirs completely molten to edible salt and white sugar
Pickling liquid is obtained in Xie Yushui；(5) it pickles: first jar for picking vegetable being cleaned up, bean sprouts is then first spread to one layer in cylinder bottom, then sprinkle
The one layer of condiment mixed, such one layer of bean sprouts, one layer of condiment are pressing upper weight from 15 centimeters of cylinder mouth, are being eventually adding pickling liquid,
For additional amount to flood bean sprouts for degree, summer is 4~7 days marinated, can go out altar within winter marinated 15~20 days.There is production week in this method
The problems such as phase is long, and shelf life of products is short.
CN102349634A discloses a kind of processing method of instant local flavor green bean sprout dish, and the method includes at the beginning of raw material
Processing, thick gravy production, spice bag production, ingredient preparation, fermentation, sterilization and packaging and other steps；The flavor mung bean produced
The shelf-life of bud product compares mung bean sprouts, can be obviously prolonged the shelf-life, but the shelf-life only has 5 months.
CN102919741A discloses a kind of instant type high gamma-aminobutyric acid seasoning beans bean sprout and its production technology,
It is characterized in the bean sprout rich in γ-aminobutyric acid obtained using beans seed through stress germination as raw material, is picked arrangement, color protection is protected
Crisp, the light stain of seasoning and sterilization packaging, are made；The product equally exists the shelf-life and falls short of problem.
The present invention is to solve the problems such as there are the production cycle is long, and shelf life of products is short in existing production technology；It provides
A kind of tamarind bud and its new process for producing, the production method technique is unique, of good preservation effect, the existing fermented type beans of the product of production
The flavor of bud, and have the color of allotment type bean sprouts, bean sprouts is neatly stood in bottle, good appearance, mouthfeel be fresh and crisp, long shelf-life,
It can save at normal temperature 1 year or more.
3. summary of the invention
The main purpose of the present invention is to provide a kind of tamarind bud, the tamarind bud is using fresh bean sprouts as primary raw material, addition
Edible salt, white granulated sugar, light-coloured vinegar, calcium chloride, white wine, monosodium glutamate, nisin, fermentation liquid etc. are made.
It is another object of the present invention to provide a kind of new process for producing, and special wind is generated by audio frequency liquid state fermentation
Taste, and shorten the production cycle, quick Fabrication fermentation liquid；By carrying out single factor test and orthogonal test to tamarind bud fresh-keeping production method
Research, determines optimal antistaling process condition, can achieve the purpose that commercial sterilization using sterilization in open kettle method, keep product mouthfeel fresh
Crisp, good appearance, excellent in color, room temperature lower shelf-life are 1 year or more.
Technical solution of the present invention:
A kind of tamarind bud, by fresh bean sprouts, edible salt, white granulated sugar, light-coloured vinegar, calcium chloride, white wine, monosodium glutamate, streptococcus lactis
Element, fermentation liquid etc. composition, described in weight percentages are as follows: fresh bean sprouts 48-52%, edible salt 5-7%, white granulated sugar 7-
9%, light-coloured vinegar 9.5-11.5%, calcium chloride 0.08-0.1%, white wine 2-3%, monosodium glutamate 0.8-1.2%, nisin
0.02%, fermentation liquid 20-24%.
The new process for producing of tamarind bud, the preparation including fermentation liquid, the production technology of tamarind bud.
The preparation process of fermentation liquid: (1) weigh salt 700g, white granulated sugar 1500g, Chinese prickly ash 15g, capsicum 10g, fennel 10g,
Cloves 10g plus water 20kg boil, and infusion 30 minutes；(2) after being cooled to 45 DEG C, milk 500g is added, adds again after mixing evenly
Enter direct putting type lactic acid bacteria culturers 1g, carries out ferment at constant temperature after mixing evenly；(3) in fermentation process, the classic sound in China and foreign countries is played always
Happy, broadcast sound volume fluctuates between 50-90db, and 40-45 DEG C of fermentation temperature, fermentation measured pH value after 3-5 hours, reaches to pH value
4.5 or less with 300 mesh filter screen filtrations to obtain clear fermentation liquid spare.
The production technology of tamarind bud: (1) formula is pressed by edible salt, white granulated sugar, light-coloured vinegar, calcium chloride, white wine, monosodium glutamate, lactic acid
Streptostacin is added in fermentation liquid, is evenly stirred until and is completely dissolved, and is heated to 100 DEG C for use；(2) the former bucket cultivated is fresh
Bean sprouts drains for use after being cleaned with originally water spray；(3) bean sprouts is neatly extracted out of bucket, removes mung bean shell, after cutting root
Neatly uprightly it is put into clean vial；(4) 95-100 DEG C of fermentation liquid is slowly added into the vial for filling bean sprouts, is taken advantage of
Heat covers bottle cap sealing；(5) vial of sealing is put into 98-100 DEG C of thermostatic water bath while hot and is sterilized 30 minutes；(6) it uses
Warm water, cold water are cooled to room temperature, as finished product.
Beneficial effects of the present invention: the growth and breeding speed of lactic acid bacteria is on the one hand greatly improved using audio frequency liquid state fermentation technology
Degree, improves the texture and mouthfeel of product, while greatly reducing production cost；On the other hand but also as background music, make vehicle
Between staff it is happy, promote the psychosomatic health of shop personnel, improve working efficiency；And it revolutionizes traditional
Natural fermentating method effectively prevents nitrite and the generation of other harmful bacterias, improves foodsafety；Using normal pressure
Method for disinfection can achieve the purpose that commercial sterilization, make that product mouthfeel is fresh and crisp, good appearance, excellent in color, protect under room temperature
The matter phase is 1 year or more；Production method technique is unique, collect blanching, color protection, protect it is crisp, fresh-keeping solved in integration, simplify
Production technology, reduces production stage, significantly shortens the production cycle, has saved the energy, reduced production cost, improve
Product quality is, it can be achieved that the factorial production, application easy to spread.
4. specific embodiment
Embodiment 1: the preparation method of fermentation liquid
(1) salt 700g, white granulated sugar 1500g, Chinese prickly ash 15g, capsicum 10g, fennel 10g, cloves 10g plus water 20kg are weighed
It boils, infusion 30 minutes；(2) after being cooled to 45 DEG C, milk 500g is added, adds direct putting type lactic acid bacteria bacterium after mixing evenly
Kind 1g, carries out ferment at constant temperature after mixing evenly；(3) in fermentation process, China and foreign countries' classical music is played always, broadcast sound volume is in 50-
It is fluctuated between 90db, 40-45 DEG C of fermentation temperature, fermentation measured pH value after 3-5 hours, reached 4.5 or less with 300 mesh mistakes to pH value
It is spare that strainer filtering obtains clear fermentation liquid.
Embodiment 2: the production new technique of tamarind bud:
(1) by edible salt 6kg, white granulated sugar 8kg, light-coloured vinegar 10.5kg, calcium chloride 0.1kg, white wine 2.5kg, monosodium glutamate 1kg, cream
Acid streptococci element 0.02kg is added in above-mentioned fermentation liquid, is evenly stirred until and is completely dissolved, and is heated to 100 DEG C for use；(2) it will cultivate
The good fresh bean sprouts 60kg of former bucket drains stand-by after being cleaned with originally water spray；(3) bean sprouts is neatly extracted out of bucket, is removed green
Beans shell, weighing 250g is neatly uprightly put into clean 500ml vial after cutting root；(4) by 95-100 DEG C of fermentation liquid
It is slowly added into the vial for filling bean sprouts, when operation pays attention to having to filling it up with fermentation liquid to bottleneck, and it is close to cover bottle cap while hot
Envelope；(5) vial of sealing is put into 98-100 DEG C of thermostatic water bath while hot and is sterilized 30 minutes；(6) it is segmented with warm water, cold water
It is cooled to room temperature, as finished product.
Claims (1)
1. a kind of new process for producing of tamarind bud, it is characterised in that:
(1) salt 0.7kg, white granulated sugar 1.5kg, Chinese prickly ash 0.015kg, capsicum 0.01kg, fennel the preparation of fermentation liquid: are weighed
0.01kg, cloves 0.01kg plus water 20kg boil, and infusion 30 minutes；After being cooled to 45 DEG C, milk 0.5kg is added, stirring is equal
Direct putting type lactic acid bacteria culturers 0.001kg is added after even, carries out ferment at constant temperature after mixing evenly；In fermentation process, play always
China and foreign countries' classical music, broadcast sound volume fluctuate between 50-90db, and 40-45 DEG C of fermentation temperature, fermentation measured pH value after 3-5 hours,
Reaching 4.5 or less to pH value, with 300 mesh filter screen filtrations to obtain clear fermentation liquid spare；
(2) by edible salt 6kg, white granulated sugar 8kg, light-coloured vinegar 10.5kg, calcium chloride 0.1kg, white wine 2.5kg, monosodium glutamate 1kg, lactic acid chain
Coccus element 0.02kg is added in above-mentioned fermentation liquid, is evenly stirred until and is completely dissolved, and is heated to 100 DEG C for use；
(3) it is drained after cleaning the fresh bean sprouts 60kg of the former bucket cultivated with originally water spray stand-by；
(4) bean sprouts is neatly extracted out of bucket, removes mung bean shell, cut by every bottle of bean sprouts weighing 250g after root, it is neat upright
It is put into clean 500ml vial；
(5) 100 DEG C of fermentation liquid is slowly added into the vial for filling bean sprouts, when operation pays attention to having to fill it up with fermentation liquid
To bottleneck, bottle cap sealing is covered while hot；
(6) vial of sealing is put into 98-100 DEG C of thermostatic water bath while hot and is sterilized 30 minutes；
(7) warm water, cold water sub-sectional cooling to room temperature, as finished product are used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610089316.1A CN105685897B (en) | 2016-02-04 | 2016-02-04 | A kind of tamarind bud and its new process for producing |
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| CN201610089316.1A CN105685897B (en) | 2016-02-04 | 2016-02-04 | A kind of tamarind bud and its new process for producing |
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| Publication Number | Publication Date |
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| CN105685897A CN105685897A (en) | 2016-06-22 |
| CN105685897B true CN105685897B (en) | 2019-07-26 |
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Families Citing this family (1)
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| CN106418373A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Preparation method of moringa minute fermentation dish |
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| CN100460494C (en) * | 2003-06-13 | 2009-02-11 | 牛尚生 | Production process of music nurturing flavoured white spirit |
| CN102349634B (en) * | 2011-09-28 | 2013-01-16 | 浙江工业大学 | Processing method for instant local flavor green bean sprout dish |
| CN105265906A (en) * | 2014-07-23 | 2016-01-27 | 武永福 | Water chestnut pickles and processing technology thereof |
| CN105265907A (en) * | 2014-07-24 | 2016-01-27 | 武永福 | Yambean root tuber pickles and processing technology thereof |
| CN104770695A (en) * | 2015-03-16 | 2015-07-15 | 徐州工程学院 | Mixedly-boiling rapid fermentation production method of low-salt pickled cucumber |
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