CN105747162A - Compound crisp-keeping agent for pickling cabbages - Google Patents
Compound crisp-keeping agent for pickling cabbages Download PDFInfo
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- CN105747162A CN105747162A CN201610174471.3A CN201610174471A CN105747162A CN 105747162 A CN105747162 A CN 105747162A CN 201610174471 A CN201610174471 A CN 201610174471A CN 105747162 A CN105747162 A CN 105747162A
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Abstract
The invention discloses a compound crisp-keeping agent for pickling cabbages. The compound crisp-keeping agent is prepared from three kinds of calcium salt including calcium chloride, calcium lactate and calcium propanoate in the mass ratio being (0.05-0.15):(0.8-1.2):(0.15-0.35) through blending, and preferably, the mass ratio of calcium chloride to calcium lactate to calcium propanoate is 1:16:3. The compound crisp-keeping agent is a key to crisp keeping in the processing process of the cabbages, the quality problems that the cabbages become soft and rotten and have poor taste are solved, the three kinds of calcium salt in the most appropriate addition amount are selected for preparation of the compound crisp-keeping agent, and a theoretical basis and a technical support are provided for deep processing of the cabbages. Reasonable utilization of vegetable resources is facilitated, the quality of cabbage products is improved, the guarantee period is prolonged, the variety of pickled vegetables in the market is enriched, demands of people in life are met, and the compound crisp-keeping agent is suitable for pickling and storage of cabbages and similar vegetables.
Description
Technical field
The present invention relates to the processing of food and preservation, what particularly relate to root-mustard pickles preservation.
Background technology
Root-mustard is root-mustard, has another name called major part mustard, peppery pimple, rutabaga etc..Root-mustard head is mellow and full, and root is thin without muscle, and chewing is without slag, and moisture content is sufficient, should not eat raw.Making and salt down vegetables, excellent flavor, all there is processing all parts of the country.Famous Yunnan root-mustard, the spiced turnips of changzhou, rose taste salted turnip etc. process with it.In green vegetables, root-mustard protein, amino acid content are higher, and rich in VA, VC, carotene.Every 100g edible part is containing protein 8.7g, fat 0.7g, crude fibre 2.7g, carbohydrate 19.5g, calcium 214mg, phosphorus 49mg, ferrum 8.2mg.
Brittleness is to weigh the important indicator of catsup and pickled vegetables quality, and the softening of root-mustard has a strong impact on its edibility and economic benefit.In pickling process, protecting crisp control is important research contents.Root-mustard is in curing process, and on the one hand due to mechanical damage or overmatureration, Pectin, proto is hydrolyzed by enzyme, causes root-mustard with regard to deliquescing before pickling；On the other hand in curing process, the reason such as the pectase effect of some microorganism secretions or the dehydration during due to salting, all can cause curing food fragility to reduce.In order to keep salted & preserved vegetable brittleness, it is typically in curing process and adds crispness retaining agent.
The application part relating to crispness retaining agent in Chinese patent database has: No. ZL200410043620X " Vegetable preserving agent ", No. 2014102458936 " preparation method for the crispness retaining agent of crisp Rhizoma Solani tuber osi leisure food and crisp Rhizoma Solani tuber osi leisure food ", No. 201510628683X " crispness retaining agent, anti-crushing halogen Rhizoma Nelumbinis and preparation method thereof ", No. 2015106293265 " crispness retaining agents, halogen Rhizoma Nelumbinis and preparation method thereof " etc. 4.Up to now, there is no the patent application pickling root-mustard.
Summary of the invention
It is desirable to provide a kind of compound crispness retaining agent for pickling root-mustard, to realize Appropriate application Vegetable Resources, improve root-mustard product quality, meet the needs of people's life.
Inventor is in research process, it is understood that Ca in crispness retaining agent2+Existence can activate pectinesterase, improve the activity of enzyme, promote pectin to be converted into methoxy group pectin, then with Ca2+Effect generates insoluble Calcium Pectate, and this salt has gelatification, can condense at intercellular substance, strengthens intercellular connection, so that green vegetable become hard and brittle.Therefore, the compound crispness retaining agent for pickling root-mustard that inventor provides is formed by calcium chloride, calcium lactate, 3 kinds of calcium salt mixtures of calcium propionate, and the quality proportioning of 3 kinds of calcium salts is: calcium chloride: calcium lactate: calcium propionate=(0.05～0.15): (0.8～1.2): (0.15～0.35).
The best in quality proportioning of above-mentioned 3 kinds of calcium salts of compound crispness retaining agent is: calcium chloride: calcium lactate: calcium propionate=1: 16: 3.
Guarantor's brittleness and the mouthfeel of 3 kinds of calcium salts and complex thereof have been carried out development test by inventor respectively, and result shows:
1 only processes with calcium chloride, its mass fraction 0.1%～0.2% most beneficial for the maintenance of brittleness, but calcium chloride addition in high concentration range time, increase easily caused by osmotic pressure, root-mustard cell tissue generation plasmolysis and atrophy, cause that brittleness declines, and bitterness sense increases.The broiler diets of comprehensive brittleness and sensory evaluation selective chlorination calcium is 0.1%.
2 calcium lactate only adding 2.0% or 1.0% in curing process, it is possible to keep the brittleness pickling root-mustard preferably.But add the less ruckbildung that can't resolve of calcium amount, and add the many meetings of calcium amount and make taste bad.Integrated sensory evaluates, and the calcium lactate selecting 1.0% is the suitableeest addition.
3 only process root-mustard with 0.50% or 0.25% calcium propionate, are all conducive to the maintenance of brittleness, but calcium propionate excessive concentration, and local flavor and mouthfeel impact on root-mustard are relatively big, and sensory evaluation scores declines rapidly, even occur saltouing, profile shrinkage phenomenon.Considering competition, calcium propionate concentration 0.25% is advisable.
4 when making complex by 3 kinds of calcium salts, research finds: what root-mustard brittleness was had the greatest impact is calcium propionate, next to that calcium chloride, brittleness impact is minimum is calcium lactate, wherein the brittleness of root-mustard is affected notable by calcium chloride and calcium propionate, and the compound crispness retaining agent of its optimum is combined as calcium chloride 0.1%, calcium lactate 0.8%, calcium propionate 0.15%；What root-mustard taste quality was had the greatest impact is calcium chloride, next to that calcium lactate, calcium propionate impact is minimum, and wherein calcium chloride and calcium lactate are notable to root-mustard qualitative effects, and the compound crispness retaining agent of its optimum is combined as calcium chloride 0.05%, calcium lactate 0.8%, calcium propionate 0.25%；From nutritional point, Ca: P is 2～1: 1 most beneficial for absorption.If but Ca2+Addition too much, the equilibrium relation between Ca and P in human body can be caused, be unfavorable for absorption of human body；Mouthfeel, calcium chloride and calcium propionate addition are crossed conference and are brought bitter taste to product, affect product special flavour；Standard is used to consider from food additive health, when ensureing product quality, calcium chloride and calcium propionate addition should be more few more good, comprehensive brittleness and sensory evaluation scores two indices consider, the optimum combination selecting compound crispness retaining agent is calcium chloride 0.05%, calcium lactate 0.8%, calcium propionate 0.15%；The best in quality proportioning finally drawing compound crispness retaining agent is: calcium chloride: calcium lactate: calcium propionate=1: 16: 3.
5 use calcium chloride, calcium lactate, 3 kinds of crispness retaining agents of calcium propionate and compound crispness retaining agent to compare respectively: compound crispness retaining agent, compared with the single crispness retaining agent of calcium chloride, is protected crisp effect and improve 32%；Compound crispness retaining agent, compared with the single crispness retaining agent of calcium lactate, is protected crisp effect and is improve 16%；Compound crispness retaining agent, compared with the single crispness retaining agent of calcium propionate, is protected crisp effect and is improve 6%.And the sensory evaluation scores of compound crispness retaining agent is above single crispness retaining agent.So no matter compound crispness retaining agent is superior to single crispness retaining agent from brittleness or sensory evaluation scores.
The invention provides a kind of compound crispness retaining agent for pickling root-mustard, also provide for the key in the root-mustard course of processing and protect crisp technology, solve the quality problem that root-mustard is soft rotten and taste is not good enough, preferably go out the suitableeest addition making compound crispness retaining agent with 3 kinds of calcium salts, thus the deep processing for root-mustard provides theoretical foundation and technical support.Be conducive to Appropriate application Vegetable Resources, improve root-mustard product quality, extend the shelf life, abundant catsup and pickled vegetables market, meet the needs of people's life.Preservation is pickled suitable in root-mustard and similar vegetable.
Detailed description of the invention
Embodiment calcium chloride 10g, calcium lactate 160g, calcium propionate 30g are raw material, under agitation it is sufficiently mixed uniformly, obtains 200g compound crispness retaining agent, be used for pickling 20kg root-mustard, the root-mustard product brittleness value obtained is high, color and luster preferably, has unique and strong pickles fragrance, lasting taste, moderately salted, without bitter taste, mouthfeel is tender crisp, and chewiness is good.
Claims (2)
1. the compound crispness retaining agent being used for pickling root-mustard, it is characterized in that this compound crispness retaining agent is formed by calcium chloride, calcium lactate, 3 kinds of calcium salt mixtures of calcium propionate, the quality proportioning of 3 kinds of calcium salts is: calcium chloride: calcium lactate: calcium propionate=(0.05～0.15): (0.8～1.2): (0.15～0.35).
2. compound crispness retaining agent as claimed in claim 1, it is characterised in that this compound crispness retaining agent is formed by calcium chloride, calcium lactate, 3 kinds of calcium salt mixtures of calcium propionate, and the quality proportioning of 3 kinds of calcium salts is: 1: 16: 3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610174471.3A CN105747162A (en) | 2016-03-25 | 2016-03-25 | Compound crisp-keeping agent for pickling cabbages |
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| CN201610174471.3A CN105747162A (en) | 2016-03-25 | 2016-03-25 | Compound crisp-keeping agent for pickling cabbages |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376874A (en) * | 2016-08-26 | 2017-02-08 | 西南大学 | Pickling and ripening method for semi-dry pickled vegetables |
| CN110236158A (en) * | 2019-07-08 | 2019-09-17 | 山东省农业科学院农产品研究所 | A kind of method for salting improving less salt pickless brittleness |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187506A (en) * | 2014-07-14 | 2014-12-10 | 湖北工业大学 | Pickled radish product and low-salt three-section pickling method |
-
2016
- 2016-03-25 CN CN201610174471.3A patent/CN105747162A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187506A (en) * | 2014-07-14 | 2014-12-10 | 湖北工业大学 | Pickled radish product and low-salt three-section pickling method |
Non-Patent Citations (1)
| Title |
|---|
| 陈夏娇等: "《蔬菜加工新技术与营销》", 31 January 2012, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376874A (en) * | 2016-08-26 | 2017-02-08 | 西南大学 | Pickling and ripening method for semi-dry pickled vegetables |
| CN110236158A (en) * | 2019-07-08 | 2019-09-17 | 山东省农业科学院农产品研究所 | A kind of method for salting improving less salt pickless brittleness |
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Application publication date: 20160713 |