CN105962206A - Rose flower-flavored pickled preserved Sichuan vegetable and preparation method thereof - Google Patents
Rose flower-flavored pickled preserved Sichuan vegetable and preparation method thereof Download PDFInfo
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- CN105962206A CN105962206A CN201610076179.8A CN201610076179A CN105962206A CN 105962206 A CN105962206 A CN 105962206A CN 201610076179 A CN201610076179 A CN 201610076179A CN 105962206 A CN105962206 A CN 105962206A
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- pickled mustard
- hot pickled
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- mustard tube
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 60
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of pickled vegetable food processing, in particular to a rose flower-flavored pickled preserved Sichuan vegetable and a preparation method thereof. The rose flower-flavored pickled preserved Sichuan vegetable comprises the following components in parts by weight: 450-550 parts of fresh preserved Sichuan vegetables, 3-6 parts of dry rose petals, 5-8 parts of wolfberry, 250-320 parts of white sugar, 2-3 parts of citric acid, 1.2-1.3 parts of lactic acid, 1.2-1.3 parts of glacial acetic acid, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride and aqueous media. The rose flower-flavored pickled preserved Sichuan vegetable and the method have the advantages that rose with medicinal value, wolfberry and the pickled preserved Sichuan vegetables are combined with one another, so that heart protecting, meridian nourishing, calming, pacifying and beautifying effects can be realized; the problem of darkening of existing preserved Sichuan vegetables due to anthocyanin remained in rose can be solved during manufacture; the method is simple and is suitable for large-scale production, the preserved Sichuan vegetable manufactured by the aid of the method has novel sweet and sour taste and rose fragrance, a current situation of single taste and variety of traditional pickled preserved Sichuan vegetables can be changed, and requirements of certain specific people on pickled preserved Sichuan vegetables can be met.
Description
Technical field
The present invention relates to kimchi foodstuffs manufacture field, be specially a kind of Flos Rosae Rugosae taste bubble hot pickled mustard tube and preparation method thereof.
Background technology
To be mainly salty tart flavour, taste and kind single for the traditional bubble hot pickled mustard tube of China.Flos Rosae Rugosae except for express people emotion it
Outward, also there is certain medical value.Its property of medicine is as mild as a dove, it is possible to the conscience blood vessels of replenishing vital QI with drugs of warm nature people, relaxes and sends out internal strongly fragrant gas,
To calm, pacify, antidepressant and effect of looks improving and the skin nourishing.Flos Rosae Rugosae people liked combines with traditional bubble hot pickled mustard tube, and this is
A kind of exploration to uncomfortable river formula bubble hot pickled mustard tube crowd's taste.
Flos Rosae Rugosae, original producton location China.Belong to Rosales, Rosaceae machaka, the many acupuncture of branch bar, imparipinnate leaf, lobule 5～9
Sheet, oval, there is limit to sting.Petal obovate, polyphyll to half polyphyll, flower has aubergine, white, really the phase 8-9 month, oblate spheroid.
When Flos Rosae Rugosae is as crops, its flower is mainly used in food and refines essence Oleum Rosae Rugosae, and Oleum Rosae Rugosae is applied to cosmetics, food, essence
The industry such as refinement work.Road in " book on Chinese herbal medicine text ": " Flos Rosae Rugosae, turbid clearly and not, and and violent, easing the affected liver is waken up stomach, and thin gas is invigorated blood circulation, a surname
Logical stop up stagnant and that the most pungent temperature is the driest fraud, disconnected push away among edema caused by disorder of QI medicine, have most a prompt effect and the most tractable, fragrant all product, there is no equal ".
Containing 300 various chemical components in Flos Rosae Rugosae, such as alcohol, aldehyde, fatty acid, phenol and the oil containing essence and the fat of fragrance, often eat Flos Rosae Rugosae
Goods are waken up stomach with easing the affected liver, has a respite and invigorate blood circulation, looks improving and the skin nourishing, makes us refreshing refreshing.The flower opened at the beginning of Flos Rosae Rugosae and root can be used as medicine, regulate the flow of vital energy,
Invigorate blood circulation, Thyme Extract, cure mainly menoxenia, the diseases such as traumatic injury, irritability are had a stomachache, newborn too fat to move pain.The sarcocarp of Rosehips, can
Making fruit jam, have flavour, fruit contains abundant vitamin C and Citrin, can prevent acute and chronic infectious disease, hat
Cardiopathia, hepatopathy and prevention produce the effects such as carcinogen.
There is presently no the relevant report that traditional salty tart flavour bubble hot pickled mustard tube is turned to new-type sweet tart flavour fragrance of a flower bubble hot pickled mustard tube.This type of bubble is squeezed
The research and development of dish, solving hot pickled mustard tube after flower is combined with bubble hot pickled mustard tube can shade, and color and luster is not so good as people's will, and solving this problem is to research and develop sweet tart flavour flower
The a great problem of pomelo hot pickled mustard tube.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of Flos Rosae Rugosae taste bubble hot pickled mustard tube and preparation method thereof, will there is medical value
Flos Rosae Rugosae, Fructus Lycii and bubble hot pickled mustard tube combine, and can play and protect the heart and support arteries and veins, and calmness is pacified, effect of looks improving and the skin nourishing；In preparation
Anthocyanidin inhibitor solves the problem that in Flos Rosae Rugosae, the anthocyanidin of residual can make hot pickled mustard tube shade, and preparation method is simple, is suitable for advising
Modelling produces, and the hot pickled mustard tube of preparation is new-type sweet acid taste, changes tradition bubble hot pickled mustard tube taste and the single present situation of kind, meets certain
The requirement to bubble hot pickled mustard tube of one specific crowd.
For achieving the above object, the technical scheme is that
Flos Rosae Rugosae taste bubble hot pickled mustard tube, is made up of following raw material: fresh pickle 450-550 part, dry roseleaf 3-6 part by weight,
Fructus Lycii 5-8 part, white sugar 250-320 part, citric acid 2-3 part, lactic acid 1.2-1.3 part, glacial acetic acid 1.2-1.3 part, cyclamate 0.5-1
Part, calcium chloride 0.5-1 part and aqueous medium.
Described Fructus Lycii is the Fructus Lycii dried.
Containing 300 various chemical components in Flos Rosae Rugosae, such as alcohol, aldehyde, fatty acid, phenol and the oil containing essence and the fat of fragrance, often eat
Flos Rosae Rugosae goods are waken up stomach with easing the affected liver, has a respite and invigorate blood circulation, looks improving and the skin nourishing, makes us refreshing refreshing.The flower opened at the beginning of Flos Rosae Rugosae and root can be used as medicine, reasonable
Gas, invigorate blood circulation, Thyme Extract, cure mainly menoxenia, the diseases such as traumatic injury, irritability are had a stomachache, newborn too fat to move pain.The sarcocarp of Rosehips,
Can be made into fruit jam, have flavour, fruit contains abundant vitamin C and Citrin, can prevent acute and chronic infectious disease,
Coronary heart disease, hepatopathy and prevention produce the effects such as carcinogen.
Fructus Lycii claims Fructus Lycii at Chinese medicine, for the mature fruit of matrimony vine of solanaceae plant (Lycium barbarum L.), rich in sugar, albumen
The compositions such as matter, aminoacid, fatty acid, carotene, alkaloid, have nourishing the liver, nourishing kidney, lung moistening, the kidney invigorating, benefiting essence-blood, improving eyesight
Effect of black hair, can promote hemopoietic function, strengthen resistance against diseases, has hepatic injury and substantially repairs and protective effect, and tool antitumor is made
With.
Pickles are a kind of tradition and the fermented vegetables products of uniqueness, are mainly formed by lactic acid bacteria fermentation.Lactic acid bacteria is that a class can utilize can
Sugar fermentation produces the common name of the antibacterial of a large amount of lactic acid.Recently as people, lactic acid bacteria, lactic biological function and health care are recognized
Raising, Pickles are liked by increasing people.Newest research results shows, Pickles has maintenance human body alimentary canal and is good for
Health, fat-reducing, antitumor, antiviral, prevention alimentary toxicosis, prevent cardiovascular and cerebrovascular disease, prevent skin aging, anti-wrinkle cosmetic etc.
Plurality kinds of health care and medical functions.But, pickle production also exists the problem such as fermentation time length, content of nitrite height.This
Directly hamper the development of Pickles industry.Lactic acid bacteria is the flora played a major role in Pickles, and its fermenting property is directly connected to Pickles
Quality.
Adding Fructus Lycii in the present invention, Fructus Lycii has Fructus Lycii can promote lactobacter growth, maintains high bacteria containing amount, is a kind of promotion lactic acid bacteria
The Chinese crude drug Pickles of growth.
In Flos Rosae Rugosae, the anthocyanidin of residual can make hot pickled mustard tube shade, and color and luster is not so good as people's will, and above formula solves the flower of residual in Flos Rosae Rugosae
The problem that blue or green element can make hot pickled mustard tube shade, the color of this new product bubble hot pickled mustard tube has the intrinsic color and luster of Flos Rosae Rugosae, and with strong Rose Essentielle.
Citric acid is mainly used in refreshment drink and the curing foods such as soda pop, fruit drink, lactic acid beverage in terms of food additive.
In tinned fruit, add citric acid can keep or improve the local flavor of collection fruit, improve acid during the relatively low fruit canning of some acidity
Degree (reduction pH value), weakens heat resistance and its growth of suppression, the antibacterial that the tinned fruit preventing acidity relatively low often occurs of microorganism
Property swell and destruction.In confection, add citric acid be prone to coordinate with fruity as acidic flavoring agent.In gel food such as fruit jam, fruit jelly
Citric acid is used can effectively to reduce pectin negative charge, so that hydrogen bonded and gel between pectin molecule.When vegetable for processing canned food,
Some vegetables are alkaline reaction, make pH regulator with citric acid, not only can play seasoning effect, also can keep its quality.Lemon
The had chelation of lemon acid and regulation pH value obtain characteristic and make it can increase the performance of antioxidant in the processing of quick frozen food, suppression
Enzymatic activity, extends shelf life storage.Citric acid has the strongest bactericidal action, very good to food hygiene, adds Fructus Citri Limoniae
Faint scent, people always like making cold dish with it, the most delicious tasty and refreshing, also can appetite stimulator.
Citric acid be mainly used as acidic flavoring agent, solubilizing agent, buffer agent, antioxidant, except raw meat deodorant, local flavor promoting agent, gellant,
Toner etc..Additionally, citric acid also suppresses antibacterial, color fixative, improvement local flavor, promotes the effects such as sucrose inversion.Citric acid also has
There is chelation, it is possible to remove some poisonous metal.Citric acid is prevented from the Oxidation caused because of enzyme catalysis and metal catalytic,
Thus stop variable color spoiled.
Lactic acid has the strongest anti-corrosive fresh-keeping effect, is a kind of natural fermented acid, can be used on fruit wine, beverage, meat, food, cake
Make, vegetable (Fructus Canarii albi, Gherkin, Margarita Bulbus Allii Cepae) is pickled and can processing, grain processing, the storage of fruit, has
Regulation pH value, antibacterial, extend the shelf life, seasoning, holding food color, improve the effect such as product quality；Lactic acid can keep producing
The stability of the microorganism in product, safety, make taste gentleer simultaneously.
Glacial acetic acid is also acetic acid, can be used as acidity regulator, acidulant, pickling agent, flavour enhancer, spice etc..It is also good
Antimicrobial, this is mainly due to it can make pH decrease below the pH needed for microorganism the most suitable growth.Acetic acid is China's application
The earliest, use most acidic flavoring agent, be mainly used in compound seasoner, preparation wax, canned food, cheese, fruit jelly etc..For flavouring agent
Time, after acetic acid can being diluted with water to 4%～5% solution, add in various flavouring agent and apply.Using vinegar as acidic flavoring agent, auxiliary
The beverage made with Pure natural nutraceutical is referred to as international style third generation beverage.
Cyclamate belongs to non-nutritive synthetic sweetener, and its sugariness is 30 times of sucrose, and price is only 1/3rd of sucrose,
And its consumption unlike saccharin has a bitterness time the most, thus as international food additive can be used for refreshment drink,
In the food such as fruit juice, ice cream, cake.
Calcium chloride, as a kind of food ingredient, can play the effect of sequestering agent and firming agent, and it is approved as allowing to make by European Union
Using for food additive, E is encoded to E509.It is considered by U.S. food Drug Administration that " it is safe for generally confirming as
Material " (Generally recognized as safe, be abbreviated as GRAS).
Calcium chloride, as firming agent, can be used for canned vegetables.It can also make soybean milk curd solidify to form bean curd, again can be as culinary art point
The raw material of sub-cuisines by reacting the bead making vegetable and the gel of fruice surface form similar caviar shape with sodium alginate.As electricity
Solution matter adds sports drink to or some soft drinks include in bottled water.Owing to calcium chloride itself has the strongest saline taste so can replace
Sal does not the most increase the effect of food sodium content for making of salting cucumber simultaneously.
Further, Flos Rosae Rugosae taste hot pickled mustard tube, it is made up of following raw material by weight: fresh pickle 500 parts, dry roseleaf 4 parts,
Fructus Lycii 6 parts, white sugar 300 parts, citric acid 2.5 parts, lactic acid 1.25 parts, 1.25 parts of glacial acetic acid, cyclamate 1 part, calcium chloride 1
Part and aqueous medium.
Another object of the present invention is to provide the preparation method of a kind of Flos Rosae Rugosae taste bubble hot pickled mustard tube, comprise the following steps:
1) fresh pickle pretreatment: select build moderate, the fresh pickle of neat appearance, old for base portion Lao Pi muscle is peelled off, cleans
Totally；
2) salting: by step 1) in pretreated fresh pickle put into saline medium salting, obtain salting hot pickled mustard tube；
3) take off salt: to step 2) described in salting hot pickled mustard tube cut and join, then to take off salt to salinity with water be 0, must take off salt hot pickled mustard tube；
4) preparation that hot pickled mustard tube is soaked: take the white sugar of above-mentioned weight portion, dry roseleaf, Fructus Lycii, citric acid, lactic acid, glacial acetic acid,
Cyclamate and calcium chloride add mixing in aqueous medium, obtain hot pickled mustard tube soaked；
5) take step 3) described in the salt hot pickled mustard tube that takes off be immersed in step 4) the soaked middle fermentation of described hot pickled mustard tube, obtain Flos Rosae Rugosae taste hot pickled mustard tube.
, step 1 preferred as one) fresh pickle pretreatment is: select build moderate, ovalize, neat appearance fresh
Hot pickled mustard tube, peels off the hot pickled mustard tube old muscle of base portion Lao Pi, can not damage projection tumor and dish ear, clean up.
Further, step 2) mass fraction of salt is 18% in described saline, the time of described salting is 1-3 month.
, step 2 preferred as one) time of described salting is 3 months.It is raw in order to go that hot pickled mustard tube carries out salting, protect crisp and
Preserve.
Further, step 3) described in cut the long 2-3cm of the hot pickled mustard tube after joining, wide 1cm, thick 0.2-0.3cm.Overall uniform lamellar.
Further, step 4) described dry roseleaf need to shift to an earlier date brewed 1-2h.
Further, step 4) weight ratio of described aqueous medium and white sugar is 10:3.The cold boiled water of described aqueous medium.
Further, step 5) time of described fermentation is 15-30 days.
Further, the preparation method of Flos Rosae Rugosae taste hot pickled mustard tube, further comprise the steps of:
6) add 0.5 part of potassium sorbate after fermentation, go out altar, vacuum packaging, obtain Flos Rosae Rugosae taste hot pickled mustard tube finished product.
Another object of the present invention is to provide a kind of anthocyanidin inhibitor, the most composed of the following components: citric acid 2-3
Part, lactic acid 1.2-1.3 part, glacial acetic acid 1.2-1.3 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part.
In Flos Rosae Rugosae, the anthocyanidin of residual can make hot pickled mustard tube shade, and color and luster is not so good as people's will, adds this anthocyanidin inhibitor and solves bubble hot pickled mustard tube
After being combined with rosette, in Flos Rosae Rugosae, the anthocyanidin of residual can make the problem that hot pickled mustard tube shades, the color tool of this new product bubble hot pickled mustard tube
There is the intrinsic color and luster of Flos Rosae Rugosae, and with strong Rose Essentielle.
The invention has the beneficial effects as follows:
1) research and development of the new-type sweet acid taste Flos Rosae Rugosae pomelo hot pickled mustard tube of the present invention, change tradition bubble hot pickled mustard tube taste and kind
Single present situation, meets the requirement to bubble hot pickled mustard tube of a certain specific crowd.
2) the Flos Rosae Rugosae taste bubble hot pickled mustard tube of the present invention combines having the Flos Rosae Rugosae of medical value, Fructus Lycii and bubble hot pickled mustard tube,
People just can play in the case of diet and protect the heart and support arteries and veins, and calmness is pacified, effect of looks improving and the skin nourishing.
3) Fructus Lycii has Fructus Lycii can promote lactobacter growth, maintains high bacteria containing amount, is a kind of Chinese medicine promoting lactobacter growth
Material Pickles, and add Fructus Lycii features good taste, and also Pickles color is preferably also, and the reddest in Huang, color and luster is pleasant.
4) in preparation process, bubble hot pickled mustard tube is solved and after rosette is combined, the anthocyanidin meeting of residual in Flos Rosae Rugosae
Hot pickled mustard tube is made to shade.In preparation, anthocyanidin inhibitor solves in Flos Rosae Rugosae the anthocyanidin of residual and can make what hot pickled mustard tube shaded to ask
Topic.The color of this new product bubble hot pickled mustard tube has the intrinsic color and luster of Flos Rosae Rugosae, and with strong Rose Essentielle, and preparation method letter
Single, it is suitable for large-scale production.
Detailed description of the invention
Hereinafter the preferred embodiments of the present invention are described in detail.The experiment of unreceipted actual conditions in preferred embodiment
Method, generally according to normal condition, illustrated embodiment is to preferably illustrate present disclosure, but also
It not that present disclosure is only limitted to illustrated embodiment.So those of ordinary skill in the art are according to foregoing invention content
Embodiment is carried out nonessential improvement and adjustment, still falls within protection scope of the present invention.
Embodiment 1: Flos Rosae Rugosae taste bubble hot pickled mustard tube formula
Flos Rosae Rugosae taste bubble hot pickled mustard tube, is made up of following raw material: fresh pickle 500 parts, dry roseleaf 4 parts, Fructus Lycii by weight
5-8 part, white sugar 300 parts, citric acid 2.5 parts, lactic acid 1.25 parts, 1.25 parts of glacial acetic acid, cyclamate 1 part, 1 part of calcium chloride
And aqueous medium.
Embodiment 2 Flos Rosae Rugosae taste bubble hot pickled mustard tube formula
Flos Rosae Rugosae taste bubble hot pickled mustard tube, is made up of following raw material: fresh pickle 450 parts, dry roseleaf 5.5 parts, Chinese holly by weight
Qi 6 parts, white sugar 250 parts, citric acid 3 parts, lactic acid 1.2 parts, 1.2 parts of glacial acetic acid, cyclamate 0.5 part, 0.8 part of calcium chloride
And aqueous medium.
Embodiment 3 Flos Rosae Rugosae taste bubble hot pickled mustard tube formula
Flos Rosae Rugosae taste bubble hot pickled mustard tube, is made up of following raw material: fresh pickle 550 parts, dry roseleaf 6 parts, Fructus Lycii by weight
5 parts, white sugar 310 parts, citric acid 2.5 parts, lactic acid 1.3 parts, 1.3 parts of glacial acetic acid, cyclamate 1 part, 1 part of calcium chloride and water
Medium.
Embodiment 4 Flos Rosae Rugosae taste bubble hot pickled mustard tube preparation method
A kind of Flos Rosae Rugosae taste bubble hot pickled mustard tube preparation method, comprises the following steps:
1) fresh pickle pretreatment: select build moderate, ovalize, the fresh pickle of neat appearance.Then by hot pickled mustard tube base portion
Lao Pi is old, and muscle is peelled off, and can not damage projection tumor and dish ear, clean up；
2) salting: the saline of deployed 18%, by step 1) in pretreated fresh pickle put into saline medium salting, in order to
Going raw, protect crisp and preserve, the salting time is 3 months；
3) cut and join, take off salt: the hot pickled mustard tube that salting is good is cut into long 3cm, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar,
Taking off salt to salinity with clear water is 0.
4) preparation that hot pickled mustard tube is soaked: taking the white sugar 300 parts of above-mentioned weight portion, dry roseleaf 4 parts, dry roseleaf steeps in advance
1.5h processed, Fructus Lycii 6 parts, citric acid 2.5 parts, lactic acid 1.25 parts, 1.25 parts of glacial acetic acid, cyclamate 1 part and 1 part of calcium chloride,
Add in 1000 parts of aqueous mediums and mix, obtain hot pickled mustard tube soaked；
5) take step 3) described in the salt hot pickled mustard tube that takes off be immersed in step 4) the soaked middle fermentation of described hot pickled mustard tube 25 days, obtain Flos Rosae Rugosae taste and squeeze
Dish；
6) add 0.5 part of potassium sorbate after fermentation, go out altar, vacuum packaging, obtain Flos Rosae Rugosae taste hot pickled mustard tube finished product, preserve or transport.
Embodiment 5 Flos Rosae Rugosae taste bubble hot pickled mustard tube preparation method
A kind of Flos Rosae Rugosae taste bubble hot pickled mustard tube preparation method, comprises the following steps:
1) fresh pickle pretreatment: select build moderate, ovalize, the fresh pickle of neat appearance.Then by hot pickled mustard tube base portion
Lao Pi is old, and muscle is peelled off, and can not damage projection tumor and dish ear, clean up；
2) salting: the saline of deployed 18%, by step 1) in pretreated fresh pickle put into saline medium salting, in order to
Going raw, protect crisp and preserve, the salting time is 2 months；
3) cut and join, take off salt: the hot pickled mustard tube that salting is good is cut into long 2cm, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar,
Taking off salt to salinity with clear water is 0.
4) preparation that hot pickled mustard tube is soaked: taking the white sugar 310 parts of above-mentioned weight portion, dry roseleaf 6 parts, dry roseleaf steeps in advance
2h processed, Fructus Lycii 5 parts, citric acid 2.5 parts, lactic acid 1.3 parts, 1.3 parts of glacial acetic acid, cyclamate 1 part and 1 part of calcium chloride, add
Enter in 1000 parts of aqueous mediums and mix, obtain hot pickled mustard tube soaked；
5) take step 3) described in the salt hot pickled mustard tube that takes off be immersed in step 4) the soaked middle fermentation of described hot pickled mustard tube 30 days, obtain Flos Rosae Rugosae taste and squeeze
Dish；
6) add 0.5 part of potassium sorbate after fermentation, go out altar, vacuum packaging, obtain Flos Rosae Rugosae taste hot pickled mustard tube finished product, preserve or transport.
Comparative example 1
During hot pickled mustard tube is soaked not adding citric acid and lactic acid prepare Flos Rosae Rugosae taste bubble hot pickled mustard tube:
1) fresh pickle pretreatment: select build moderate, ovalize, the fresh pickle of neat appearance.Then by hot pickled mustard tube base portion
Lao Pi is old, and muscle is peelled off, and can not damage projection tumor and dish ear, clean up；
2) salting: the saline of deployed 18%, by step 1) in pretreated fresh pickle put into saline medium salting, in order to
Going raw, protect crisp and preserve, the salting time is 2 months；
3) cut and join, take off salt: the hot pickled mustard tube that salting is good is cut into long 2cm, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar,
Taking off salt to salinity with clear water is 0.
4) preparation that hot pickled mustard tube is soaked: taking the white sugar 310 parts of above-mentioned weight portion, dry roseleaf 6 parts, dry roseleaf steeps in advance
2h processed, Fructus Lycii 6 parts, citric acid 1 part, lactic acid 0.5 part, 1 part of glacial acetic acid, cyclamate 0.8 part and 1 part of calcium chloride, add
1000 parts of aqueous mediums mix, obtains hot pickled mustard tube soaked；
5) take step 3) described in the salt hot pickled mustard tube that takes off be immersed in step 4) the soaked middle fermentation of described hot pickled mustard tube 30 days, obtain Flos Rosae Rugosae taste and squeeze
Dish.
The Flos Rosae Rugosae taste bubble hot pickled mustard tube color and luster obfuscation that the method prepares, mouthfeel is the most poor.
Comparative example 2
Change the soaked middle component ratio of hot pickled mustard tube prepare Flos Rosae Rugosae taste bubble hot pickled mustard tube:
1) fresh pickle pretreatment: select build moderate, ovalize, the fresh pickle of neat appearance.Then by hot pickled mustard tube base portion
Lao Pi is old, and muscle is peelled off, and can not damage projection tumor and dish ear, clean up；
2) salting: the saline of deployed 18%, by step 1) in pretreated fresh pickle put into saline medium salting, in order to
Going raw, protect crisp and preserve, the salting time is 2 months；
3) cut and join, take off salt: the hot pickled mustard tube that salting is good is cut into long 2cm, wide 1cm, thick 0.2-0.3cm, overall uniform lamellar,
Taking off salt to salinity with clear water is 0.
4) preparation that hot pickled mustard tube is soaked: taking the white sugar 310 parts of above-mentioned weight portion, dry roseleaf 6 parts, dry roseleaf steeps in advance
2h processed, Fructus Lycii 5 parts, 1.3 parts of glacial acetic acid, cyclamate 1 part and 1 part of calcium chloride, add in 1000 parts of aqueous mediums and mix,
Hot pickled mustard tube is soaked；
5) take step 3) described in the salt hot pickled mustard tube that takes off be immersed in step 4) the soaked middle fermentation of described hot pickled mustard tube 30 days, obtain Flos Rosae Rugosae taste and squeeze
Dish.
Darker in color in the Flos Rosae Rugosae taste bubble hot pickled mustard tube color and luster relatively embodiment 7 that the method prepares, mouthfeel is not the best enough.
Embodiment 6 anthocyanidin inhibitor formula
Anthocyanidin inhibitor, the most composed of the following components: citric acid 2.5 parts, lactic acid 1.25 parts, glacial acetic acid 1.25
Part, cyclamate 1 part, 1 part of calcium chloride.
Embodiment 7 anthocyanidin inhibitor formula
Anthocyanidin inhibitor, the most composed of the following components: citric acid 2 parts, lactic acid 1.3 parts, 1.2 parts of glacial acetic acid,
Cyclamate 0.8 part, 1 part of calcium chloride.
Embodiment 8 steeps hot pickled mustard tube test lactic acid bacteria change
Without Fructus Lycii and the test lactic acid bacteria situation of change added in Fructus Lycii Flos Rosae Rugosae taste bubble hot pickled mustard tube:
As seen from the above table, add Fructus Lycii and can increase viable count of lactobacillus in Pickles, at the 3rd day, add in Fructus Lycii each sample
Lactic acid bacteria number all reaches 109More than cfu/mL, fermentation summit has moved forward one day, and has maintained time of high bacteria containing amount the longest.
Through 30 people, Pickles quality is evaluated, add Fructus Lycii features good taste, and Pickles color is preferably also, the reddest in Huang, color and luster
Pleasant.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to preferred embodiment
The present invention is described in detail, it will be understood by those within the art that, technical scheme can have been repaiied
Changing or equivalent, without deviating from objective and the scope of technical solution of the present invention, it all should contain the claim model in the present invention
In the middle of enclosing.
Claims (10)
1. Flos Rosae Rugosae taste bubble hot pickled mustard tube, it is characterised in that be made up of following raw material by weight: fresh pickle 450-550 part,
Dry roseleaf 3-6 part, Fructus Lycii 5-8 part, white sugar 250-320 part, citric acid 2-3 part, lactic acid 1.2-1.3 part, ice
Acetic acid 1.2-1.3 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part and aqueous medium.
Flos Rosae Rugosae taste the most according to claim 1 bubble hot pickled mustard tube, it is characterised in that be made up of following raw material by weight:
Fresh pickle 500 parts, dry roseleaf 4 parts, Fructus Lycii 6 parts, white sugar 300 parts, citric acid 2.5 parts, lactic acid 1.25
Part, 1.25 parts of glacial acetic acid, cyclamate 1 part, 1 part of calcium chloride and aqueous medium.
3. steep the preparation method of hot pickled mustard tube based on the Flos Rosae Rugosae taste described in claim 1 or 2, it is characterised in that include following step
Rapid:
1) fresh pickle pretreatment: select build moderate, the fresh pickle of neat appearance, old for base portion Lao Pi muscle is peelled off, clearly
Wash clean；
2) salting: by step 1) in pretreated fresh pickle put into saline medium salting, obtain salting hot pickled mustard tube；
3) take off salt: to step 2) described in salting hot pickled mustard tube cut and join, then to take off salt to salinity with water be 0, must take off salt hot pickled mustard tube；
4) preparation that hot pickled mustard tube is soaked: take the white sugar of above-mentioned weight portion, dry roseleaf, Fructus Lycii, citric acid, lactic acid, ice vinegar
Acid, cyclamate and calcium chloride add mixing in aqueous medium, obtain hot pickled mustard tube soaked；
5) take step 3) described in the salt hot pickled mustard tube that takes off be immersed in step 4) the soaked middle fermentation of described hot pickled mustard tube, obtain Flos Rosae Rugosae taste hot pickled mustard tube.
Preparation method the most according to claim 3, it is characterised in that step 2) mass fraction of salt in described saline
It is 18%；The time of described salting is 1-3 month.
Preparation method the most according to claim 3, it is characterised in that step 3) described in cut the long 2-3cm of the hot pickled mustard tube after joining,
Wide 1cm, thick 0.2-0.3cm.
Preparation method the most according to claim 3, it is characterised in that step 4) described dry roseleaf need to steep in advance
1-2h processed.
Preparation method the most according to claim 3, it is characterised in that step 4) weight of described aqueous medium and white sugar
Ratio is 10:2.5-3.2.
Preparation method the most according to claim 3, it is characterised in that step 5) time of described fermentation is 15-30d.
Preparation method the most according to claim 3, it is characterised in that further comprise the steps of:
6) add 0.5 part of potassium sorbate after fermentation, go out altar, vacuum packaging, obtain Flos Rosae Rugosae taste hot pickled mustard tube finished product.
10. anthocyanidin inhibitor, it is characterised in that the most composed of the following components: citric acid 2-3 part, lactic acid 1.2-1.3
Part, glacial acetic acid 1.2-1.3 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106490546A (en) * | 2016-10-19 | 2017-03-15 | 姚孝明 | A kind of processing method of Flos Rosae Rugosae taste hot pickled mustard tube |
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