CN106036657A - Nutritional pickling method of cowpeas - Google Patents
Nutritional pickling method of cowpeas Download PDFInfo
- Publication number
- CN106036657A CN106036657A CN201610368986.7A CN201610368986A CN106036657A CN 106036657 A CN106036657 A CN 106036657A CN 201610368986 A CN201610368986 A CN 201610368986A CN 106036657 A CN106036657 A CN 106036657A
- Authority
- CN
- China
- Prior art keywords
- cowpeas
- semen vignae
- vignae sinensis
- lactic acid
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a nutritional pickling method of cowpeas. The cowpeas consist of the following raw materials in parts by weight: 71-73 parts of cowpeas, 86-88 parts of skim milk, 12-14 parts of soybean oligosaccharides, 3-4 parts of edible salt, 3-4 parts of lactic acid bacteria, and 0.2-0.3 part of chlorophyll. The cowpeas are simple in technology, rich in nutrition, easy to absorb, bright green in color, salty, sour and palatable, slightly sweet in aftertaste, mellow in milk fragrance, and refreshing and crisp in tastes. The cowpeas are placed into the skim milk to conduct fermentation, the lactic acid bacteria can inhibit the growth of infectious microbes, and the pickling method reduces the contents of the edible salt and nitrite, increases the lactic acid bacteria and probiotic substances, promotes intestinal functions, protects heart and cerebral vessels, and is safe and healthy. A fermentation jar is wrapped with black mud, the cowpeas are placed in a constant temperature room for an indoor fermentation, and the rich microorganisms in the black mud can increase the natural flavor of the fermented cowpeas. After the fermentation, the rest of the edible salt is added, the lactic acid bacterium fermentation is terminated, and the pickled cowpeas are salty, sour and palatable.
Description
Technical field
The invention mainly relates to vegetable pickles manufacture field, particularly relates to a kind of nutrition pickled method of Semen vignae sinensis.
Background technology
Semen vignae sinensis is commonly called as angle bean, Jiang Dou, band bean, hangs fresh kidney beans.The seed of leguminous herbaceous plant's Semen vignae sinensis or pod.Also known as rice bean,
Waist bean, long bean, opotism bean, slurry bean.China's most area has cultivation.Semen vignae sinensis is divided into asparagus bean and meal cowpea two kinds, belongs to pulse family and plants
Thing.Vigna pulse family annual plant.The pod of maturation of gathering autumn, removes pod shell, collects seed standby；Or summer, autumn
Pluck immature tender pod using fresh herb.Have QI invigorating in reason, good in strengthening stomach and tonifying kidney and the five internal organs, tune face takes care of health, spermatogenesis marrow, only quench one's thirst, tell
Inverse effect letting out dysentery, removing toxic substances, is the ultimate food of diabetes patient.
In order to Semen vignae sinensis is preserved for a long time, typically Semen vignae sinensis is made Semen vignae sinensis and does or Pickles, but existing cowpea pickled vegetable is general
Being to carry out brewed with saline and vinegar and obtain, such Pickles not only salt content is high, but also containing nitrite, the most unfavorable
In health.Along with gradually stepping up of people's level of consumption, a kind of nutrition pickled method of Semen vignae sinensis is needed in market badly.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of nutrition pickled method of Semen vignae sinensis.
A kind of nutrition pickled method of Semen vignae sinensis, it concretely comprises the following steps:
(1) select fresh, tender and crisp, complete Semen vignae sinensis, clean, remove two ends, cutting, long 4 ~ 5mm, obtain Semen vignae sinensis end；
(2) adding in skim milk by soybean oligo saccharide and 1/2 Sal, mix homogeneously, in 121 DEG C of sterilizings 18 ~ 20 minutes, cooling
To 45 ~ 50 DEG C, add Semen vignae sinensis end, mix homogeneously, add lactic acid bacteria and chlorophyll, stir, be placed in 30 ~ 32 DEG C of ferment at constant temperature
9 ~ 10 days, adding remaining 1/2 Sal, stirring is to being completely dissolved, and lactic acid bacteria inhibiting continues fermentation, must pickle Semen vignae sinensis；
(3) subpackage, 4 DEG C of cold preservations, obtain finished product.
The fermentation of described step (2), after raw material is loaded jar, buckles altar lid, around uses water seal mouth, altar body black mud bag
Enclosing, thickness is 4 ~ 5cm.
The weight portion of described raw material is: Semen vignae sinensis 71 ~ 73, skim milk 86 ~ 88, soybean oligo saccharide 12 ~ 14, Sal 3 ~ 4, breast
Acid bacterium 3 ~ 4, chlorophyll 0.2 ~ 0.3.
Chlorophyll: antiinflammatory, antiulcer, accelerating wound healing, promote hemopoietic, deodorize, removing toxic substances, blood pressure lowering, blood sugar lowering, drop gallbladder
Sterin, anticancer, beauty and skin care.
The invention have the advantage that the nutrition pickled method of a kind of Semen vignae sinensis that the present invention provides, technique is simple, nutritious,
Being prone to absorb, color and luster is bud green, and salty acid is agreeable to the taste, and aftertaste is micro-sweet, and milk is strong, and mouthfeel is sharp and clear；It is placed in skim milk by Semen vignae sinensis
Row fermentation, lactic acid bacteria can suppress varied bacteria growing, reduces Sal and content of nitrite, increases lactic acid bacteria and prebiotic substance, promotees
Enter function of intestinal canal, protect cardiovascular and cerebrovascular vessel, safety and Health；Fermentation jar black mud wraps up, and is placed in fermentation in thermostatic chamber, rich in black mud
Rich microorganism can increase the natural flavor of fermentation Semen vignae sinensis；Add remaining Sal after fermentation ends, terminate lactic acid bacteria fermentation,
Make to pickle the salty acid of Semen vignae sinensis agreeable to the taste.
Detailed description of the invention
With specific embodiment, the present invention is described below, is not limitation of the present invention.
Embodiment 1
A kind of nutrition pickled method of Semen vignae sinensis, it concretely comprises the following steps:
(1) select fresh, tender and crisp, complete Semen vignae sinensis, clean, remove two ends, cutting, long 4 ~ 5mm, obtain Semen vignae sinensis end；
(2) soybean oligo saccharide and 1/2 Sal are added in skim milk, mix homogeneously, in 121 DEG C of sterilizings 20 minutes, it is cooled to
45 ~ 50 DEG C, add Semen vignae sinensis end, mix homogeneously, add lactic acid bacteria and chlorophyll, stir, after raw material is loaded jar, buckle
Altar lid, around uses water seal mouth, and altar body black mud surrounds, and thickness is 4 ~ 5cm, is placed in 30 DEG C of ferment at constant temperature 10 days, adds remaining
1/2 Sal, stirring is to being completely dissolved, and lactic acid bacteria inhibiting continues fermentation, must pickle Semen vignae sinensis；
(3) subpackage, 4 DEG C of cold preservations, obtain finished product.
The weight portion of described raw material is: Semen vignae sinensis 72, skim milk 87, soybean oligo saccharide 13, Sal 3.5, lactic acid bacteria 4, leaf
Verdazulene 0.2.
Comparative example
The Semen vignae sinensis that existing method is pickled.
Embodiment pickles the subjective appreciation of Semen vignae sinensis:
Embodiment is pickled Semen vignae sinensis and carries out subjective appreciation, and carry out record；Embodiment is pickled the subjective appreciation of Semen vignae sinensis and is shown in Table 1.
Table 1: embodiment pickles the subjective appreciation of Semen vignae sinensis
| Project | Embodiment |
| Color and luster | Color and luster is bud green |
| Mouthfeel | Mouthfeel is sharp and clear |
| Local flavor | Salty acid is agreeable to the taste, aromatic flavor |
| Quality | Length is consistent, free from admixture |
Showing from the result of table 1, the Semen vignae sinensis that the nutrition pickled method that the present invention provides is pickled, color and luster is bud green, and mouthfeel is sharp and clear, salty acid
Agreeable to the taste, aromatic flavor, nutritious.
Embodiment and comparative example pickle the physical and chemical index of Semen vignae sinensis:
Take appropriate embodiment and comparative example respectively pickles Semen vignae sinensis, carries out the detection of physical and chemical index；Embodiment and comparative example are pickled
The physical and chemical index of Semen vignae sinensis is shown in Table 2.
Table 2: embodiment and comparative example pickle the physical and chemical index of Semen vignae sinensis
| Project | Embodiment | Comparative example |
| pH | 3.75 | 4.17 |
| Lactic acid bacteria/(1 × 103Individual/ml) | 132 | 56 |
| Salinity/(%) | 3.18 | 4.21 |
| Content of nitrite/(mg/kg) | 6.13 | 18.44 |
Show from the result of table 2, the Semen vignae sinensis that the nutrition pickled method that the present invention provides is pickled, after testing, the Semen vignae sinensis pH of embodiment
Low compared with comparative example, lactic acid bacteria relatively comparative example is high, and Sal and content of nitrite are the lowest compared with comparative example, and salty acid is agreeable to the taste, and safety is strong
Health.
Claims (3)
1. the nutrition pickled method of a Semen vignae sinensis, it is characterised in that specifically include following steps:
(1) select fresh, tender and crisp, complete Semen vignae sinensis, clean, remove two ends, cutting, long 4 ~ 5mm, obtain Semen vignae sinensis end；
(2) adding in skim milk by soybean oligo saccharide and 1/2 Sal, mix homogeneously, in 121 DEG C of sterilizings 18 ~ 20 minutes, cooling
To 45 ~ 50 DEG C, add Semen vignae sinensis end, mix homogeneously, add lactic acid bacteria and chlorophyll, stir, be placed in 30 ~ 32 DEG C of ferment at constant temperature
9 ~ 10 days, adding remaining 1/2 Sal, stirring is to being completely dissolved, and lactic acid bacteria inhibiting continues fermentation, must pickle Semen vignae sinensis；
(3) subpackage, 4 DEG C of cold preservations, obtain finished product.
The most according to claim 1, the nutrition pickled method of Semen vignae sinensis, it is characterised in that the fermentation of described step (2), by raw material
After loading jar, buckling altar lid, around use water seal mouth, altar body black mud surrounds, and thickness is 4 ~ 5cm.
The most nutrition pickled method of Semen vignae sinensis, it is characterised in that the weight portion of each raw material is: Semen vignae sinensis 71 ~
73, skim milk 86 ~ 88, soybean oligo saccharide 12 ~ 14, Sal 3 ~ 4, lactic acid bacteria 3 ~ 4, chlorophyll 0.2 ~ 0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368986.7A CN106036657A (en) | 2016-05-30 | 2016-05-30 | Nutritional pickling method of cowpeas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368986.7A CN106036657A (en) | 2016-05-30 | 2016-05-30 | Nutritional pickling method of cowpeas |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036657A true CN106036657A (en) | 2016-10-26 |
Family
ID=57171336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610368986.7A Pending CN106036657A (en) | 2016-05-30 | 2016-05-30 | Nutritional pickling method of cowpeas |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036657A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601926A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of instant crisp chip of less salt manual fermentation pickled radish and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904479A (en) * | 2010-08-09 | 2010-12-08 | 邵素英 | Fermented preparation method of vegetables |
| CN102106523A (en) * | 2011-01-28 | 2011-06-29 | 四川高福记生物科技有限公司 | Auxiliary material formula for making lactic acid bacteria preserved vegetable and preparation method for product thereof |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN104381931A (en) * | 2014-12-10 | 2015-03-04 | 南宁市绿宝食品有限公司 | Pickling method of pickled cowpea |
-
2016
- 2016-05-30 CN CN201610368986.7A patent/CN106036657A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904479A (en) * | 2010-08-09 | 2010-12-08 | 邵素英 | Fermented preparation method of vegetables |
| CN102106523A (en) * | 2011-01-28 | 2011-06-29 | 四川高福记生物科技有限公司 | Auxiliary material formula for making lactic acid bacteria preserved vegetable and preparation method for product thereof |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN104381931A (en) * | 2014-12-10 | 2015-03-04 | 南宁市绿宝食品有限公司 | Pickling method of pickled cowpea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601926A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of instant crisp chip of less salt manual fermentation pickled radish and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101799424B1 (en) | Astragalus membranaceus Fermentation product and its manufacturing method | |
| CN113287702B (en) | Bamboo shoot dietary fiber live bacteria beverage and preparation method thereof | |
| CN102604780A (en) | Preparation method of sweet wine and beverage prepared from sweet wine | |
| CN105211970A (en) | A kind of Momordica grosvenori lactic acid fermentation fruit juice and preparation method thereof | |
| CN105105131A (en) | Preparation method of cordyceps sinensis tartary buckwheat nutrition powder | |
| CN105851988A (en) | Ginger bud pickling method | |
| CN106036310A (en) | Manufacturing method of bamboo shoot drink | |
| CN108902831A (en) | A kind of pickles processing technology | |
| CN104286177A (en) | Preparation method of pumpkin and red bean yoghourt | |
| CN106858472A (en) | Paste flavor dried radish and preparation method thereof | |
| CN106036657A (en) | Nutritional pickling method of cowpeas | |
| CN108618034A (en) | A kind of preparation method of quick composite fermentation cowpea | |
| CN108497239A (en) | A kind of production method of sweet and sour lime-preserved egg beverage | |
| CN106234570A (en) | Low sugar skin care canned Chinese gooseberry and processing technology thereof | |
| CN113575891A (en) | Low-salt pickled vegetable and preparation method thereof | |
| CN112042907A (en) | Selenium-rich broccoli pickle and preparation method thereof | |
| CN108618004A (en) | The preparation method of wine dregs of rice mackerel | |
| KR20200049228A (en) | Manufacturing method of ginseng-brown rice vinegar | |
| CN104719480B (en) | A kind of Sugarless type purple potato lactic acid drink and its production method | |
| KR102357286B1 (en) | Peanut sprout beverage and method for preparing the same | |
| KR102682083B1 (en) | Preparing method of functional kimchi and functional kimchi prepared therefrom | |
| CN106616866A (en) | Method for preparing cucumber paste | |
| KR20090076529A (en) | Method for manufacturing schizandra chinensis extract | |
| CN106616742A (en) | Method for making radish, red date and cordyceps sinensis pigeon health soup | |
| CN106889530A (en) | The method for pickling bell pepper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |