CN106879909B - Sterilizing method of carrot pickle - Google Patents
Sterilizing method of carrot pickle Download PDFInfo
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- CN106879909B CN106879909B CN201710107312.6A CN201710107312A CN106879909B CN 106879909 B CN106879909 B CN 106879909B CN 201710107312 A CN201710107312 A CN 201710107312A CN 106879909 B CN106879909 B CN 106879909B
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Abstract
The invention discloses a sterilizing method of carrot pickle. The method comprises the following steps: putting carrot into water solution containing salt and lactobacillus for pickling to obtain carrot pickle; and (3) carrying out high-density carbon dioxide treatment on the carrot pickle to realize sterilization of the carrot pickle. The invention adopts high-density carbon dioxide to sterilize the pickled carrots, and the method can effectively maintain the texture of the product, promote the conversion of beta-carotene in cells and maintain the nutritional quality of the product; and the treatment pressure is low and easy to control. Due to the fact that under high pressure, CO2The DPCD is a sterilization mode in an acidic environment, the retention of a proper amount of lactic acid bacteria in the pickle is the key for maintaining the special taste and flavor of the pickle, the retention of the lactic acid bacteria is easier under the acidic condition, and the DPCD treatment is more suitable for the pickle processing compared with other non-thermal sterilization treatment in theory. The sterilization method has wide application prospect.
Description
Technical Field
The invention relates to a pickled vegetable sterilization method, in particular to a carrot pickled vegetable sterilization method.
Background
Carrot pickle is a representative of traditional fermented products in China, is fresh, sour and delicious, and has crisp and tender texture and unique flavor. Contains natural lactobacillus and its metabolite, and the species and amount of microorganism have important influence on the quality of pickled vegetables. The fermentation of the pickle must be stopped in time when the pickle is ripe, and if the pickle enters a peracid stage, the sour taste is too high, so that the quality of the pickle is influenced. The total amount of lactobacillus is about 4lg (cfu/g) to maintain the special taste and flavor of the pickle. The total acid content of the pickle is mainly related to lactic acid bacteria and can be used for indicating the fermentation degree of the product, and the acceptable range of the total acid of the pickle is 2-0.3 percent. The texture indexes such as hardness and brittleness directly influence the crisp taste of carrot pickle.
At present, the pickle produced in China mainly has two modes, one mode is not sterilized, and the shelf life is short; the other method mainly adopts thermal sterilization and antiseptic (such as potassium sorbate, sodium benzoate, etc.) to prolong shelf life. However, after the pickle is thermally sterilized, beneficial lactic acid bacteria are killed, and the product quality such as crispness has certain influence.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides a method for sterilizing carrot pickle by using high density carbon dioxide technology, which can maintain the good texture and nutritional flavor of carrot pickle and ensure that the product has enough viable lactic acid bacteria to play a physiological role in the preservation period.
The invention provides a sterilizing method of carrot pickle, which comprises the following steps: putting carrot into water solution containing salt and Lactobacillus (Lactobacillus) for pickling to obtain carrot pickle; and (3) carrying out high-density carbon dioxide treatment on the carrot pickle to realize sterilization of the carrot pickle.
In the above method, the conditions for the high density carbon dioxide (DPCD) treatment may be as follows: the temperature is 20-25 ℃, the pressure is 20-25 Mpa (such as 20Mpa or 25Mpa), and the time is 15-30 minutes (such as 20-30 minutes, 20 minutes or 30 minutes).
In the above method, the mass ratio of the carrot to the lactic acid bacteria may be 1kg carrot: (1.5-2.5) g lactic acid bacteria, specifically 1kg carrot: 2g of lactic acid bacteria.
In the above method, the lactic acid bacteria can be any commercially available lactic acid bacteria fermented powder, such as lactic acid bacteria fermented powder for kimchi.
In the above method, the salt may be present in the aqueous solution at a mass concentration of 6% to 10%, specifically 8%.
In the above method, the mass-to-volume ratio (feed-to-liquid ratio) of the carrots to the aqueous solution is 1 kg: (1-2) L, which may be 1 kg: 1.8L.
In the above method, the pickling conditions may be as follows: and (3) under a closed condition, controlling the temperature to be 20-30 ℃ (such as 20 ℃) for 4-6 days (such as 5 days) when the total acid reaches 0.8%.
In the above method, before said pickling, said method further comprises the steps of washing, peeling and cutting the carrots into pieces (e.g. a 1 × 1 × 3cm rectangle) in sequence.
In the above method, the method further comprises the steps of bagging the pickled carrots (such as bags with length of 6cm and width of 10cm, 150g per bag) after the pickling, and packaging after the treatment.
The invention has the following beneficial effects:
the invention adopts high-density carbon dioxide to sterilize pickled carrots, and the high-density carbon dioxide technology is a novel non-thermal processing technology and utilizes CO2Molecular effect and high pressure effect, reduce microbial population, and prolong shelf life. CO 22Is non-toxic, tasteless and non-flammable, and is a safe production substrate. Compared with heat sterilization, the high-density carbon dioxide treatment can effectively maintain the texture of the product, promote the conversion of beta-carotene in cells and keep the nutritional quality of the product. Compared with the ultrahigh pressure sterilization technology, the method has low treatment pressure and is easy to control. Due to the fact that under high pressure, CO2The DPCD is a sterilization mode in an acidic environment, the retention of a proper amount of lactic acid bacteria in the pickle is the key for maintaining the special taste and flavor of the pickle, the retention of the lactic acid bacteria is easier under the acidic condition, and the DPCD treatment is more suitable for the pickle processing compared with other non-thermal sterilization treatment in theory. The sterilization method has wide application prospect.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The lactic acid bacteria powder in the following examples was purchased from Beijing Chunxu technology Co., Ltd under the trade name of kimchi, sauerkraut, lactic acid bacteria fermentation powder with the trade name of 30109.
The quality detection method of the carrot pickle subjected to sterilization treatment in the following embodiment is as follows:
the total number of colonies was determined by GB47892-2010 food microbiology test: total colony count assay method, agar nutrient medium; the content of lactic acid bacteria is detected by GB4789.35-2010 food microbiology: lactobacillus test method, MRS medium);
and (3) detecting the texture: the sample was placed on a texture analyzer stage for testing and punctured at a position 1cm from the short edge. The operation mode is a puncture mode; a probe: p/2; setting parameters: the speed before measurement is 10mm/min, the speed after measurement is 20mm/min, the speed after lateral measurement is 20mm/min, the puncture force is 5g, and the measurement indexes are as follows: hardness, brittleness. The texture analyzer is Stable Micro System company TA-XT.
Detecting the content of beta-carotene: refer to high performance liquid chromatography in GB/T5009.83-2003 method of determination of carotene in food. Weighing 10.0g of sample, placing the sample in a beaker, extracting the sample by using a petroleum ether acetone mixed solution (80:20), transferring the upper layer yellow liquid into an evaporator, repeatedly extracting until the liquid is colorless, and evaporating the liquid in a rotary evaporator (the temperature of a water bath is 30 ℃) to obtain a beta-carotene sample. Dissolving the evaporated sample with petroleum ether, performing alumina chromatography, eluting beta-carotene with petroleum ether acetone mixture (95:5), collecting in a 10mL volumetric flask, diluting to constant volume with the eluent, filtering with 0.45 μm microporous membrane, and performing HPLC analysis. HPLC conditions: chromatographic column XBridge C18Columns (4.6X 250mm, 5 μm); mobile phase methanol: acetonitrile (90: 10); the flow rate is 1.2 mL/min; the sample volume is 20 mu L; ultraviolet detection wavelength 448 nm. See equation (1) (2) for beta-carotene content calculation.
Standard curve formula: y 144.04X-29.175R2＝0.9994(1)
In the formula: y is the peak area; x is the concentration of beta-carotene (μ g/mL)
In the formula: x is beta-carotene content g/kg; v is the volume mL after constant volume; c is the concentration of beta-carotene μ g/mL (found on a standard curve); m is the sample mass g.
Example 1 Sterilization of carrot pickled vegetable (DPCD)
The carrot pickle sterilization is carried out according to the following steps:
(1) cutting: carrot is washed, peeled and cut into 1 × 1 × 3cm rectangles.
(2) Pickling: dissolving lactic acid bacteria powder in sterile water, stirring until the lactic acid bacteria powder is completely dissolved, and mixing the lactic acid bacteria powder and the sterile water according to the weight ratio of 1kg carrot: putting carrots into a pickling tank by 2g of lactic acid bacteria powder, uniformly stirring, pouring a salt solution with the mass concentration of 8% into the pickling tank, and controlling the material-liquid ratio to be 1kg of carrots: 1.8L of pickling liquid. After 5 days of curing at 20 ℃, the total acid reaches 0.8 percent, and the curing is stopped.
(3) Bagging: draining water from the pickled carrot, and bagging (6 cm in length and 10cm in width), with the bag mouth kept open, wherein the weight of each bag is 150 g.
(4) And (3) sterilization treatment: putting the opening of the bagged pickled carrot into a DPCD instrument processing bin for DPCD processing, wherein the processing conditions are as follows: the temperature is 20 ℃, the pressure is 20Mpa, and the time is 30 minutes.
(5) Bag sealing: and taking out the packaging bag after the treatment is finished, and quickly sealing the packaging bag. Therefore, the carrot pickle can be sterilized.
In this example, in the step (2), the mass ratio of carrot to lactic acid bacteria is 1 kg: 2g of the total weight of the mixture; the mass concentration of the salt in the pickling liquid is 8 percent; the feed-liquid ratio is 1kg carrot: 1.8L of pickling liquid.
Example 2 Sterilization of carrot pickled vegetable (DPCD)
The carrot pickle sterilization is carried out according to the following steps:
(1) cutting: carrot is washed, peeled and cut into 1 × 1 × 3cm rectangles.
(2) Pickling: dissolving lactic acid bacteria powder in sterile water, stirring until the lactic acid bacteria powder is completely dissolved, and mixing the lactic acid bacteria powder and the sterile water according to the weight ratio of 1kg carrot: 2g lactic acid bacteria powder puts the carrot into the pickling tank, the stirring is even, 8% salt solution of mass concentration is poured into the jar, control feed liquid ratio and be 1kg carrot: 1.8L of pickling liquid. Pickling is stopped when the total acid reaches 0.8 percent after the pickled product is pickled for 5 days at the temperature of 20 ℃.
(3) Bagging: draining water from the pickled carrot, and bagging (6 cm in length and 10cm in width), with the bag mouth kept open, wherein the weight of each bag is 150 g.
(4) And (3) sterilization treatment: opening the opening of the bagged carrot pickle and putting the opening into a DPCD instrument processing bin for DPCD processing, wherein the processing conditions are as follows: the temperature is 20 ℃, the pressure is 25Mpa, and the time is 20 minutes.
(5) Bag sealing: and taking out the packaging bag after the treatment is finished, and quickly sealing the packaging bag. Therefore, the carrot pickle can be sterilized.
In this example, the mass ratio of carrots to lactic acid bacteria was 1 kg: 2g of the total weight of the mixture; the mass concentration of the salt in the pickling liquid is 8 percent; the feed-liquid ratio is 1kg carrot: 1.8L of pickling liquid.
Comparative example, Sterilization of carrot kimchi (Heat Sterilization)
The carrot pickle sterilization is carried out according to the following steps:
(1) cutting: carrot is washed, peeled and cut into 1 × 1 × 3cm rectangles.
(2) Pickling: dissolving lactic acid bacteria powder in sterile water, stirring until the lactic acid bacteria powder is completely dissolved, and mixing the lactic acid bacteria powder and the sterile water according to the weight ratio of 1kg carrot: putting carrots into a pickling tank by 2g of lactic acid bacteria powder, uniformly stirring, pouring a salt solution with the mass concentration of 8% into the pickling tank, and controlling the material-liquid ratio to be 1kg of carrots: 1.8L of pickling liquid. After 5 days of curing at 20 ℃, the total acid reaches 0.8 percent, and the curing is stopped.
(3) Bagging: draining off water from the pickled carrots, bagging the carrots (6 cm in length and 10cm in width), and carrying out heat sealing on the mouths of bags, wherein the weight of each bag is 150 g.
(4) And (3) sterilization treatment: carrying out heat sterilization treatment on the bagged pickled carrots under the following treatment conditions: the temperature was 95 ℃ for 5 minutes.
In this comparative example, the mass ratio of carrots to lactic acid bacteria was 1 kg: 2g of the total weight of the mixture; the mass concentration of the salt in the pickling liquid is 8 percent; the feed-liquid ratio is 1kg carrot: 1.8L of pickling liquid.
Quality test of pickled vegetables processed in each step
The carrot pickles obtained in example 1, example 2 and comparative example were stored at 23 ℃ for 90 days, and the colony count, lactic acid bacteria count, hardness and beta-carotene content of the carrot pickles after different treatments were respectively measured. As can be seen from Table 1, after 90 days of storage at 23 ℃ the heat treatment resulted in a higher total number of colonies, a softer quality and a lower content of beta-carotene than the DPCD treatment.
TABLE 1 microbiological and textural information of the pickled vegetables after 90 days of storage at 23 deg.C
Claims (1)
1. A sterilizing method of carrot pickle comprises the following steps: putting carrot into water solution containing salt and lactobacillus for pickling to obtain carrot pickle; the carrot pickle is subjected to high-density carbon dioxide treatment, so that the carrot pickle can be sterilized;
the conditions for the high density carbon dioxide treatment are as follows: the temperature is 20-25 ℃, the pressure is 20-25 Mpa, and the time is 15-30 minutes;
the mass ratio of the carrots to the lactic acid bacteria is 1kg of carrots: (1.5-2.5) g of lactic acid bacteria;
in the aqueous solution, the mass concentration of the salt is 6-10%;
the mass-volume ratio of the carrots to the aqueous solution is 1 kg: (1-2) L;
the pickling conditions are as follows: and (3) sealing at 20-30 ℃ for 4-6 days.
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| High pressure carbon dioxide treatment for fresh-cut carrot slices;Xiufang Bi et al;《Innovative Food Science and Emerging Technologies》;20110731;第12卷(第3期);第302页右栏3.4 Effect on hardness * |
| High-pressure Carbon Dioxide Effect on Kimchi Fermentation;Seok-In HONG et al;《Bioscience, Biotechnology, and Biochemistry》;19990630;第63卷(第6期);第1119页右栏第26-29行，第1121页左栏第32-38行 * |
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