CN106551320A - A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof - Google Patents
A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof Download PDFInfo
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- CN106551320A CN106551320A CN201611006838.7A CN201611006838A CN106551320A CN 106551320 A CN106551320 A CN 106551320A CN 201611006838 A CN201611006838 A CN 201611006838A CN 106551320 A CN106551320 A CN 106551320A
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- rhizoma
- pickles
- nelumbiniss
- rhizoma nelumbiniss
- sour
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 229940036811 bone meal Drugs 0.000 claims abstract description 9
- 239000002374 bone meal Substances 0.000 claims abstract description 9
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000000859 sublimation Methods 0.000 claims description 9
- 230000008022 sublimation Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：Rhizoma Nelumbiniss 400 420, mayonnaise 10 11, Fructus Citri Limoniae 10 11, Rhizoma Dioscoreae 34, Pericarpium Citri Reticulatae 12, the Radix Aucklandiae 34, Sal 16 18, white sugar 89, lactic acid bacteria 45, bone meal 8 10, vinegar 20 21, Rhizoma Zingiberis Recenss 10 11, Oleum sesami 23, trehalose 0.5 0.6, sodium glutamate 0.9 1, corn starch 1 1.2, tea polyphenols 0.3 0.4.The lyophilizing Rhizoma Nelumbiniss Pickles rehydration of the present invention is good, and color and luster is attractive in appearance, holds the distinctive fragrance of Rhizoma Nelumbiniss, and entrance chewiness is good, and quality is tender and crisp, additionally, the present invention contains various medicinal herb componentses, has functions that spleen invigorating.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof.
Background technology
Pickles are a kind of popular traditional lactate fermentation vegetable products with long history, and which is with fresh vegetabless as original
Material, is penetrated into inside vegetable tissue using the Sal of low concentration, to reduce its water activity, improves its osmotic pressure.Pickles are used as one
Kind of unique fermented food, attracts the consumption of lot of domestic and foreign with tender crisp, salubrious good to eat, the greasy appetizing of the solution quality of its fresh perfume
Person, commonly used to take in substantial amounts of Lactobacillus and lactic acid bacteria metabolite, which has regulating intestinal canal microecological balance, drop
The health cares such as low cholesterol, raising immunity of organisms.The pickled vegetable product sold in the market, in order to prevent in storage process
The relaying disadvantageous changes such as supervention ferment and aerogenesis swollen bag, extend the shelf life frequently with high temperature sterilization, cause the health care of Pickles
It is greatly reduced.Vacuum lyophilization is the advanced technology in food drying industry, is had a clear superiority, to various in freeze-drying process
Nutrient loss is few, is applied to Pickles, and the lyophilizing Pickles for developing efficient lactic acid bacterium vigor have broad prospects.《Keep
The lyophilizing Pickles technical study of lactic bacteria activity》In one text, author is with Semen vignae sinensiss as raw material, and through pickling, lyophilization has been made and contained
There are the bubble Semen vignae sinensiss of enough viable lactic acid bacterias, but which also has the pH in curing process and declines specific surface area great Yi after fast, drying
Oxidized problem.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and its preparation
Method.
The present invention is achieved by the following technical solutions：
A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：
Rhizoma Nelumbiniss 400-420, mayonnaise 10-11, Fructus Citri Limoniae 10-11, Rhizoma Dioscoreae 3-4, Pericarpium Citri Reticulatae 1-2, Radix Aucklandiae 3-4, Sal 16-18, white sand
Sugared 8-9, lactic acid bacteria 4-5, bone meal 8-10, vinegar 20-21, Rhizoma Zingiberis Recenss 10-11, Oleum sesami 2-3, trehalose 0.5-0.6, sodium glutamate
0.9-1, corn starch 1-1.2, tea polyphenols 0.3-0.4.
The preparation method of described sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles, comprises the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing spray dried Rhizoma Dioscoreae, Pericarpium Citri Reticulatae, the Radix Aucklandiae
It is dry to make powder, obtain Chinese medicine powder；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, are then charged in pickle jar, add white sugar, Rhizoma Zingiberis Recenss, bone meal
Mixing is mixed thoroughly, adds saline solution, accesses lactic acid bacteria, is taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Lemon juicing, gained Fructus Citri Limoniae juice are mixed with mayonnaise, small fire heating, infusion is to thick；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
It is an advantage of the invention that：The lyophilizing Rhizoma Nelumbiniss Pickles rehydration of the present invention is good, and color and luster is attractive in appearance, holds the distinctive perfume (or spice) of Rhizoma Nelumbiniss
Taste, entrance chewiness are good, and quality is tender and crisp, and Rhizoma Nelumbiniss carry out microwave treatment before pickling, it is possible to decrease the activity of nitrate reductase, subtract
The growing amount of few nitrite during the fermentation, makes that the Pickles of the present invention are more healthy, and Rhizoma Nelumbiniss with the addition of during the fermentation
Bone meal, the Calcium Carbonate in bone meal can generate calcium lactate with lactic acid reaction, delay the decline of fermentation system pH, it is to avoid lactic acid bacteria mistake
It is early to be suppressed by high intensity sour environment, lactic acid production is improved, the trehalose of addition, sodium glutamate, corn starch can be dry in freezing
Lactic acid bacteria is protected during dry, the survival rate of lactic acid bacteria is improved, as through lyophilizing, Rhizoma Nelumbiniss are in loose porous sponge structure, than
Surface area is big, is easily oxidized, and the tea polyphenols of addition can play antioxidative effect, additionally, the present invention containing various Chinese herbal medicine into
Point, there is spleen invigorating.
Specific embodiment
A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles, by following weight portion（Kilogram）Raw material make：
Rhizoma Nelumbiniss 400, mayonnaise 10, Fructus Citri Limoniae 10, Rhizoma Dioscoreae 3, Pericarpium Citri Reticulatae 1, the Radix Aucklandiae 3, Sal 16, white sugar 8, lactic acid bacteria 4, bone meal 8, food
Vinegar 20, Rhizoma Zingiberis Recenss 10, Oleum sesami 2, trehalose 0.5, sodium glutamate 0.9, corn starch 1, tea polyphenols 0.3.
The preparation method of described sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles, comprises the following steps：
（1）5 times of water is added to be cooked by slow fire 40 minutes Rhizoma Dioscoreae, Pericarpium Citri Reticulatae, the Radix Aucklandiae, filter cleaner, the spray-dried system of gained filtrate
Into powder, Chinese medicine powder is obtained；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, are then charged in pickle jar, add white sugar, Rhizoma Zingiberis Recenss, bone meal
Mixing is mixed thoroughly, adds saline solution, accesses lactic acid bacteria, is taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Lemon juicing, gained Fructus Citri Limoniae juice are mixed with mayonnaise, small fire heating, infusion is to thick；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
Claims (2)
1. a kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：
Rhizoma Nelumbiniss 400-420, mayonnaise 10-11, Fructus Citri Limoniae 10-11, Rhizoma Dioscoreae 3-4, Pericarpium Citri Reticulatae 1-2, Radix Aucklandiae 3-4, Sal 16-18, white sand
Sugared 8-9, lactic acid bacteria 4-5, bone meal 8-10, vinegar 20-21, Rhizoma Zingiberis Recenss 10-11, Oleum sesami 2-3, trehalose 0.5-0.6, sodium glutamate
0.9-1, corn starch 1-1.2, tea polyphenols 0.3-0.4.
2. the preparation method of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles according to claim 1, it is characterised in that comprise the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing spray dried Rhizoma Dioscoreae, Pericarpium Citri Reticulatae, the Radix Aucklandiae
It is dry to make powder, obtain Chinese medicine powder；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, are then charged in pickle jar, add white sugar, Rhizoma Zingiberis Recenss, bone meal
Mixing is mixed thoroughly, adds saline solution, accesses lactic acid bacteria, is taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Lemon juicing, gained Fructus Citri Limoniae juice are mixed with mayonnaise, small fire heating, infusion is to thick；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006838.7A CN106551320A (en) | 2016-11-16 | 2016-11-16 | A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006838.7A CN106551320A (en) | 2016-11-16 | 2016-11-16 | A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof |
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| CN106551320A true CN106551320A (en) | 2017-04-05 |
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| CN201611006838.7A Pending CN106551320A (en) | 2016-11-16 | 2016-11-16 | A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835568A (en) * | 2018-08-29 | 2018-11-20 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of compound kimchi powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104855901A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Tuber mustard pickle with lemon vinegar sour |
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2016
- 2016-11-16 CN CN201611006838.7A patent/CN106551320A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104855901A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Tuber mustard pickle with lemon vinegar sour |
Non-Patent Citations (2)
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| 张少颖: "不同处理方法对泡菜发酵过程中亚硝酸盐含量的影响", 《中国食品学报》 * |
| 胡俊: "保持乳酸菌活性的冻干泡菜工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835568A (en) * | 2018-08-29 | 2018-11-20 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of compound kimchi powder |
| CN108835568B (en) * | 2018-08-29 | 2022-03-01 | 四川东坡中国泡菜产业技术研究院 | Preparation method of composite pickle powder |
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Application publication date: 20170405 |