CN106901305A - A kind of pickle flavor rouge radish powder and its processing method - Google Patents
A kind of pickle flavor rouge radish powder and its processing method Download PDFInfo
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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
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of pickle flavor rouge radish powder and its processing method.The present invention uses for reference traditional rouge radish pickled vegetable making thinking, propose a kind of pickle flavor rouge radish powder and its processing method, fresh rouge radish is processed using brewed zymotechnique, bad radish local flavor can not only be removed by the fermentation of microorganism, and pickle flavor can be promoted, brewed rouge radish is processed into the carrot powder with pickle flavor and without bad flavor.The pickle flavor rouge radish powder prepared using this processing method can be used as food processing dispensing, and food can be coloured（Radish red pigment）, texture restructuring（Added as Vegetable powder）, fortification and local flavor adjustment（Pickle flavor）.The present invention increases deep processed product kind to lifting rouge radish level of processing, widens the great real value of its range of application in the food industry.
Description
Technical field
The invention belongs to field of vegetable deep-processing, more particularly to a kind of pickle flavor rouge radish powder and its processing method.
Background technology
Vegetables are subject to seasonal restrictions, shelf life is short after maturation, be easy to wilt, brown stain or rot.According to statistics, China is generation
Big vegetables producing country of boundary first, and China vegetables year proportion of goods damageds are up to 30~40% (Bi Jinfeng, Chen Qinqin, Liu Xuan wait domestic
Outer fruit vegetable powder process technology and industry Situation and prospect [J] Chinese food journals, 2013,13 (3):8-14), cause huge
Economic loss and the wasting of resources.China vegetables still based on simple processing and eating, for being processed into can, curing food, dried product
Less than 5%, it is a key factor for influenceing China's vegetables loss late that processing and utilization rate is low to vegetables Deng product.By fruits and vegetables
Into Vegetable powder, the moisture and water activity in vegetables are reduced, can significantly extend the shelf life of Vegetable powder, be conducive to protecting
Hide, transport and applied as food ingredient, by drying means in process and auxiliary material select that Vegetable powder can be controlled
The loss of nutrient in process and storage.Meanwhile, Vegetable powder can meet the special populations such as patient, old man, infant
Demand.Fresh vegetables is converted into powder morphology, consumer demand is preferably being met, is being ensured that product trophic function is special
Property, vegetables loss and the aspect such as economic loss are reduced, with wide development prospect.
Rouge radish also known as Fuling turnip with red inside, it is complete red, well-known rich in radish red pigment with skin, meat, it is Chinese radish
(RaphanussativusL.var.longipinnatus Bailey) distinctive local varieties.Radish contained by rouge radish
Haematochrome is water-soluble strong, is mainly used to extraction and prepares natural food pigment radish red.
At present, rouge radish level of processing is not high, and intensive processing and comprehensive utilization are carried out to rouge radish, just can increase its attached
It is value added, while improving processing benefit.Rouge radish is rich in people institutes such as carbohydrate, proteins,vitamins,minerals and dietary fibers
The nutrient of needs, promotes healthy and Chronic disease prevention biological living containing polyphenol, carotenoid, anthocyanidin etc. simultaneously
Property material.We early-stage Study have found that fresh rouge radish is directly processed into carrot powder, and the bad radish local flavor for processing generation is difficult
To remove, in hot-air drying process there is oxidative degradation in pigment, and powder fluidity is poor.
The content of the invention
To solve the above problems, the present invention uses for reference traditional rouge radish pickled vegetable making thinking, proposes a kind of pickle flavor rouge
Fat carrot powder and its processing method, fresh rouge radish is processed using brewed zymotechnique, by the fermentation of microorganism not only
Can the bad radish local flavor of removal, and pickle flavor can be promoted, brewed rouge radish is processed into pickle flavor and invariably
The carrot powder of good local flavor.
Pickle flavor rouge radish powder of the present invention, the pickles wind is made using after the rouge radish of brewed fermentation is broken
Taste rouge radish powder；It is described it is brewed fermentation refer to will mix with flavor material with the salted rouge radish for making mix thoroughly after loading steep altar simultaneously
Add salt solution, sealing and fermenting；The flavor material is by the combination of one or more in the common flavoring of food service industry；The rouge
Fat radish also known as Fuling turnip with red inside, it is complete red, well-known rich in radish red pigment with skin, meat, it is Chinese radish
(RaphanussativusL.var.longipinnatus Bailey) distinctive local varieties.
Further, the broken of the rouge radish is included by crushing powdering after the drying of the rouge radish of brewed fermentation
Thing, or by by being dried to powder after the mashing homogenization of the rouge radish of brewed fermentation.
Pickle flavor rouge radish powder processing method of the present invention, comprises the following steps：
S1, pretreatment of raw material, the fresh rouge radish through preselecting after removal radish ornamental tassels and coring, are cleaned up and drained,
Then, silk or sheet are cut into；The rouge radish also known as Fuling turnip with red inside, it is complete red, well-known rich in radish red pigment with skin, meat,
It is the distinctive local varieties of Chinese trailing plants (RaphanussativusL.var.longipinnatus Bailey)；
S2, pickle, rouge radish silk or piece are mixed thoroughly by 3% addition salt of fresh weight, 3~6h is pickled at room temperature, drag for
Go out, drain surface moisture, it is standby；
S3, brewed fermentation, the rouge radish silk or piece that will be pickled mix with flavor material according to following percentage by weight to be mixed
It is even：Rouge radish：70~90%, xanthoxylum oleoresin：0.1~1%, chilli oil：0.1~0.6%, light-coloured vinegar：5~20%, white sand
Sugar：1~10%；Including, white granulated sugar is dissolved in light-coloured vinegar, after boiling 10min, it is added thereto to xanthoxylum oleoresin and capsicum
Oil, then mixes it thoroughly with rouge radish silk or piece, is fitted into bubble altar；To in altar add salt solution until salted down rouge radish silk or
Piece, compacting is cleaned out bubble altar, lid altar water seal, at room temperature brewed 7~14 days；
S4, mashing homogeneous, are together entered using beater, high pressure homogenizer to the brewed rouge radish for fermenting and zymotic fluid
The treatment of row granular, is filtered by 100~150 mesh, obtains rouge radish pickles Normal juice；
S5, drying and granulating, obtain rouge radish kimchi powder by rouge radish pickles Normal juice is spray-dried.
Further, to the salt solution added in altar it is old salt solution or new salt solution in step S3, or is old salt solution and new salt
Water is by weight 1:10~4:The mixed liquor of 1 ratio mixing；The old salt solution refer to the brewed rouge radish that fermented it is secondary more than
Salt solution, new salt solution refers to the salt solution prepared again using salt and pure water.
Further, before step S4 mashing homogeneous, color retention is carried out to the brewed rouge radish for fermenting, including, will
The brewed rouge radish for fermenting of step S3 takes out in the lump with zymotic fluid, adds color stabilizer stirring to carry out color retention, the color protection
Agent is any one or more in lactic acid, ascorbic acid, citric acid and glutamic acid, and its additional proportion adds for 100kg rouge radish
Enter the color stabilizer of 0.010~0.100kg.
Further, the step S4 mashing homogeneous uses secondary mashing homogenization, including, using beater, high pressure
Homogenizer together carries out the treatment of broken and granular to the brewed rouge radish for fermenting and zymotic fluid, by 100~150 mesh mistakes
Filter, obtains a filter residue and first-time filtrate；Filter residue is carried out into granular treatment using high pressure homogenizer again, by 100
~150 mesh are filtered, and obtain secondary filter residue and secondary filtrate；First-time filtrate is mixed with secondary filtrate, rouge radish pickles is obtained former
Juice；Wherein, the pressure of the homogenizer is 15~25Mpa.
Further, local flavor embedding treatment is carried out to rouge radish pickles Normal juice before step S5 drying and granulatings, i.e., to kermes
Flavor inclusion compound is added in pickled radish Normal juice, then, homogeneous again in using pressure for the high pressure homogenizer of 50~70MPa makes
Feed liquid granularity is up to 5~10 μm of rouge radish pickles slurries；The Flavor inclusion compound is beta-schardinger dextrin, whey separates albumen, I
Any one or more in primary glue, guar gum, its addition is the 1~10% of rouge radish pickles Normal juice percentage by weight.
Further, allocation processing is carried out to rouge radish pickles Normal juice before step S5 drying and granulatings, i.e., to rouge radish
Drying aid is added in pickles Normal juice, solid content is adjusted to 25~35%；The drying aid is DE values for 5~40 malt are pasted
Any one or more in essence, its addition is 10%~30% of solid content in rouge radish pickles Normal juice.
Further, the drying process equipment of the step S5 drying and granulatings is co-current mode, its entrance and exit air
Temperature Distribution is maintained at 130 DEG C~190 DEG C and 65 DEG C~100 DEG C.
The beneficial effects of the present invention are：Pickle flavor rouge radish powder prepared by the present invention, due to being fermented by brewed
Journey, by the fermentation of microorganism, not only makes carrot powder be provided with pickle flavor, also removes the bad flavor of carrot powder.By
In special flavor material is added in brewed fermentation step, make carrot powder taste more acid adding feel well it is spicy.
Acted on by the auxiliary color of the color stabilizers such as organic acid, amino acid and keep pigmentary colours, by molecule inclusion and carrier bag
Technology is buried to stabilize pickle flavor.Further, add drying aid and accelerate feed liquid to dry using spray drying process,
Avoid and occur to go bad in traditional air drying process.
The pickle flavor rouge radish powder prepared using this processing method can be used as food processing dispensing, can be to food
Coloured (radish red pigment), texture restructuring (being added as Vegetable powder), fortification and local flavor adjustment (pickle flavor).This
Invention increases deep processed product kind to lifting rouge radish level of processing, widens its range of application in the food industry great
Real value.
Specific embodiment
The present invention is further detailed with reference to following examples, but is not limited the scope of the invention.
Embodiment 1
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is pickled：The rouge radish silk that step S1 is obtained, is mixed thoroughly by 3% addition salt of fresh weight, is pickled at room temperature
3h, pulls out, drains surface moisture, standby；
The brewed fermentations of S3：Light-coloured vinegar 20kg is heated to 60 DEG C, white granulated sugar 6kg is subsequently adding, treats that white granulated sugar is completely dissolved in white
After vinegar, boil 10min, it is cool to room temperature, be added thereto to 0.8kg xanthoxylum oleoresins and 0.2kg chilli oils, and with 70kg kermes trailing plants
Fore-telling is mixed thoroughly, is fitted into altar；To old salt solution and new salt solution is added in altar, (the two ratio is 1:8) extremely, it is compacted, altar is cleaned out,
Lid altar water seal, at room temperature brewed 7 days.
S4 color protections：Brewed good rouge radish is taken out in the lump with zymotic fluid, 0.04kg color stabilizers, the color protection of addition is added
Agent is made up of 0.02kg lactic acid and 0.02kg ascorbic acid.
S5 is beaten homogeneous：The material that step S4 is obtained is carried out using beater, high pressure homogenizer successively broken and trickle
Change is processed, and homogenization pressure is 25Mpa, and then by 150 mesh filter bag type Filter Press, filter residue homogeneous, filtering again merges two
Secondary filtrate, obtains rouge radish pickles Normal juice；
S6 local flavors are embedded：To addition 1kg Flavor inclusion compounds, the wind of addition in the rouge radish pickles Normal juice that step S5 is obtained
Taste embedding medium separates albumen and constitutes by 0.2kg beta-schardinger dextrins and 0.8kg wheys, and the high pressure that then filtrate be transferred to 50MPa is equal
Homogeneous again in matter machine, obtains the rouge radish pickles slurries that feed liquid granularity is up to 5~10 μm；
S7 is allocated：To 40kg drying aids are added in the rouge radish pickles slurries that step S6 is obtained, solid content is adjusted to
30%, drying aid is the maltodextrin that DE values are 19.
S8 drying-granulatings：The rouge radish mixed liquor feeding spray drying device that step S7 is obtained, the technique of spray drying
Parameter is：Drying process equipment is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 190 DEG C and 85 DEG C, through spray
Mist is dried to obtain pickle flavor rouge radish powder.
The addition of each material in the embodiment 1 of table 1
Embodiment 2
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is pickled：The rouge radish silk that step S1 is obtained, is mixed thoroughly by 3% addition salt of fresh weight, is pickled at room temperature
3h, pulls out, drains surface moisture, standby；
The brewed fermentations of S3：Light-coloured vinegar 20kg is heated to 60 DEG C, white granulated sugar 6kg is subsequently adding, treats that white granulated sugar is completely dissolved in white
After vinegar, boil 10min, it is cool to room temperature, be added thereto to 0.8kg xanthoxylum oleoresins and 0.2kg chilli oils, and with 70kg kermes trailing plants
Fore-telling is mixed thoroughly, is fitted into altar；To old salt solution and new salt solution is added in altar, (the two ratio is 1:8) extremely, it is compacted, altar is cleaned out,
Lid altar water seal, at room temperature brewed 7 days.
S4 color protections：Brewed good rouge radish is taken out in the lump with zymotic fluid, 0.04kg color stabilizers, the color protection of addition is added
Agent is made up of 0.02kg lactic acid and 0.02kg ascorbic acid.
S5 is beaten homogeneous：The material that step S4 is obtained is carried out using beater, high pressure homogenizer successively broken and trickle
Change is processed, and homogenization pressure is 25Mpa, and then by 150 mesh filter bag type Filter Press, filter residue homogeneous, filtering again merges two
Secondary filtrate, obtains rouge radish pickles Normal juice；
S6 local flavors are embedded：To addition 1kg Flavor inclusion compounds, the wind of addition in the rouge radish pickles Normal juice that step S5 is obtained
Taste embedding medium separates albumen and constitutes by 0.2kg beta-schardinger dextrins and 0.8kg wheys, and the high pressure that then filtrate be transferred to 50MPa is equal
Homogeneous again in matter machine, obtains the rouge radish pickles slurries that feed liquid granularity is up to 5~10 μm；
S7 drying-granulatings：The rouge radish slurries feeding spray drying device that step S6 is obtained, the technique ginseng of spray drying
Number is：Drying process equipment is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 190 DEG C and 85 DEG C, through spraying
It is dried to obtain pickle flavor rouge radish powder.
Each material addition in the embodiment 2 of table 2
Embodiment 3
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is pickled：The rouge radish silk that step S1 is obtained, is mixed thoroughly by 3% addition salt of fresh weight, is pickled at room temperature
3h, pulls out, drains surface moisture, standby；
The brewed fermentations of S3：Light-coloured vinegar 20kg is heated to 60 DEG C, white granulated sugar 6kg is subsequently adding, treats that white granulated sugar is completely dissolved in white
After vinegar, boil 10min, it is cool to room temperature, be added thereto to 0.8kg xanthoxylum oleoresins and 0.2kg chilli oils, and with 70kg kermes trailing plants
Fore-telling is mixed thoroughly, is fitted into altar；To old salt solution and new salt solution is added in altar, (the two ratio is 1:8) extremely, it is compacted, altar is cleaned out,
Lid altar water seal, at room temperature brewed 7 days.
S4 color protections：Brewed good rouge radish is taken out in the lump with zymotic fluid, 0.04kg color stabilizers, the color protection of addition is added
Agent is made up of 0.02kg lactic acid and 0.02kg ascorbic acid.
S5 is beaten homogeneous：The material that step S4 is obtained is carried out using beater, high pressure homogenizer successively broken and trickle
Change is processed, and homogenization pressure is 25Mpa, and then by 150 mesh filter bag type Filter Press, filter residue homogeneous, filtering again merges two
Secondary filtrate, obtains rouge radish pickles Normal juice；
S6 drying-granulatings：The rouge radish Normal juice feeding spray drying device that step S5 is obtained, the technique ginseng of spray drying
Number is：Drying process equipment is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 190 DEG C and 85 DEG C, through spraying
It is dried to obtain pickle flavor rouge radish powder.
Each material addition in the embodiment 3 of table 3
| Material | Addition (kg) |
| Rouge radish | 70kg |
| Light-coloured vinegar | 20kg |
| White granulated sugar | 6kg |
| Xanthoxylum oleoresin | 0.8kg |
| Chilli oil | 0.2kg |
| Salt solution | (add to and just flood rouge radish) in right amount |
| Color stabilizer | 0.02kg lactic acid+0.02kg ascorbic acid |
Embodiment 4
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is pickled：The rouge radish silk that step S1 is obtained, is mixed thoroughly by 3% addition salt of fresh weight, is pickled at room temperature
3h, pulls out, drains surface moisture, standby；
The brewed fermentations of S3：Light-coloured vinegar 20kg is heated to 60 DEG C, white granulated sugar 6kg is subsequently adding, treats that white granulated sugar is completely dissolved in white
After vinegar, boil 10min, it is cool to room temperature, be added thereto to 0.8kg xanthoxylum oleoresins and 0.2kg chilli oils, and with 70kg kermes trailing plants
Fore-telling is mixed thoroughly, is fitted into altar；To old salt solution and new salt solution is added in altar, (the two ratio is 1:8) extremely, it is compacted, altar is cleaned out,
Lid altar water seal, at room temperature brewed 7 days.
S4 is beaten homogeneous：Successively using beater, high pressure homogenizer to brewed good rouge radish is broken with zymotic fluid
The treatment of broken and granular, homogenization pressure is 25Mpa, then by 150 mesh filter bag type Filter Press, filter residue homogeneous, mistake again
Filter, merges filtrate twice, obtains rouge radish pickles Normal juice；
S5 drying-granulatings：The rouge radish Normal juice feeding spray drying device that step S4 is obtained, the technique ginseng of spray drying
Number is：Drying process equipment is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 190 DEG C and 85 DEG C, through spraying
It is dried to obtain pickle flavor rouge radish powder.
Each material addition in the embodiment 4 of table 4
| Material | Addition (kg) |
| Rouge radish | 70kg |
| Light-coloured vinegar | 20kg |
| White granulated sugar | 6kg |
| Xanthoxylum oleoresin | 0.8kg |
| Chilli oil | 0.2kg |
| Salt solution | (add to and just flood rouge radish) in right amount |
Embodiment 5
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is pickled：The rouge radish silk that step S1 is obtained, is mixed thoroughly by 3% addition salt of fresh weight, is pickled at room temperature
3h, pulls out, drains surface moisture, standby；
The brewed fermentations of S3：6kg white granulated sugars, 0.2kg chilli oils are sequentially added in 70kg rouge radish, mixed thoroughly, loads altar
In；To old salt solution and new salt solution is added in altar, (the two ratio is 1:8) extremely, it is compacted, altar is cleaned out, lid altar water seal, room
Brewed 7 days under temperature.
S4 is beaten homogeneous：Successively using beater, high pressure homogenizer to brewed good rouge radish is broken with zymotic fluid
The treatment of broken and granular, homogenization pressure is 25Mpa, then by 150 mesh filter bag type Filter Press, filter residue homogeneous, mistake again
Filter, merges filtrate twice, obtains rouge radish pickles Normal juice；
S5 drying-granulatings：The rouge radish Normal juice feeding spray drying device that step S4 is obtained, the technique ginseng of spray drying
Number is：Drying process equipment is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 190 DEG C and 85 DEG C, through spraying
It is dried to obtain pickle flavor rouge radish powder.
Each material addition in the embodiment 5 of table 5
| Material | Addition (kg) |
| Rouge radish | 70kg |
| White granulated sugar | 6kg |
| Chilli oil | 0.2kg |
| Salt solution | (add to and just flood rouge radish) in right amount |
Embodiment 6
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is pickled：The rouge radish silk that step S1 is obtained, is mixed thoroughly by 3% addition salt of fresh weight, is pickled at room temperature
3h, pulls out, drains surface moisture, standby；
The brewed fermentations of S3：By 20kg light-coloured vinegars, 6kg white granulated sugars, 0.8kg xanthoxylum oleoresins and 0.2kg chilli oils, sequentially add
In 70kg rouge radish, mix thoroughly, be fitted into altar；To old salt solution and new salt solution is added in altar, (the two ratio is 1:8) extremely, it is compacted, will
Altar is cleaned out, lid altar water seal, brewed 7 days at room temperature.
S4 concentrate dryings：Rouge radish is dried using the vacuum mode of 50-60 degrees Celsius of the constant temperature of low temperature agitation equipment,
And through being that sterilization processing obtains rouge radish silk；
The broken granulations of S5：The rouge radish silk that step S4 is obtained grinds to form fineness less than or equal to 150 mesh by crushing machine
Rouge radish powder
Each material addition in the embodiment 6 of table 6
| Material | Addition (kg) |
| Rouge radish | 70kg |
| Light-coloured vinegar | 20kg |
| White granulated sugar | 6kg |
| Xanthoxylum oleoresin | 0.8kg |
| Chilli oil | 0.2kg |
| Salt solution | (add to and just flood rouge radish) in right amount |
Comparative example 1
Pickle flavor rouge radish powder is prepared as steps described below：
S1 pretreatments of raw material：Rouge radish through preselecting, after removal radish ornamental tassels and coring, cleaned up by cleaning machine,
Drain, the silk of 3cm × 3cm × 5cm is cut into using cutting machine；
S2 is beaten homogeneous：Successively using beater, high pressure homogenizer to rouge radish after pretreatment is broken with zymotic fluid
The treatment of broken and granular, homogenization pressure is 25Mpa, then by 150 mesh filter bag type Filter Press, filter residue homogeneous, mistake again
Filter, merges filtrate twice, obtains rouge radish pickles Normal juice；
S3 drying-granulatings：The rouge radish Normal juice feeding spray drying device that step S2 is obtained, the technique ginseng of spray drying
Number is：Drying process equipment is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 190 DEG C and 85 DEG C, through spraying
It is dried to obtain pickle flavor rouge radish powder.
Embodiment 7
Randomly select the pickle flavor rouge radish that 100 consumers process to above-described embodiment 1-5 and the method for comparative example 1
Powder is observed and tasted, and it the results are shown in Table 7.
Each embodiment of table 7 and comparative example make the evaluation result of carrot powder
Note：Result described in table is the result of half and consumer's selection more than half
Embodiment 8
Still inviting 100 consumers in embodiment 7, consumer will prepare to above-mentioned carrot powder as food ingredient
Beef dumplings are observed and tasted, its result part table 8.
Each embodiment carrot powder of table 8 prepares the evaluation result of beef dumplings as food ingredient
Note：Result described in table is the result of half and consumer's selection more than half
As shown in Table 7, the pickle flavor rouge radish powder that prepared by the present invention, due to by brewed fermentation process, by micro- life
The fermentation of thing, not only makes carrot powder be provided with pickle flavor, also removes the bad flavor of carrot powder.In brewed fermentation step
In add special flavor material, make carrot powder taste more acid adding feel well it is spicy.
Embodiment 1 and 4 is contrasted, and is acted on by the auxiliary color of the color stabilizers such as organic acid, amino acid and is helped to maintain pigmentary colours,
The color for making carrot powder is in shiny red.Embodiment 1 and 3 is contrasted, and embodiment 1 is by molecule inclusion and carrier embedding techniques to pickles
Local flavor is stabilized.Embodiment 1 and embodiment 2 are contrasted, embodiment 1, are added drying aid and are accelerated using spray drying process
The acceleration drying of radish mixed liquor, it is to avoid traditional industries occur in air drying process rotten.Embodiment 4 and embodiment 6 are contrasted,
Embodiment 6 is remained to keep pickle flavor and removes bad flavor using process broken again, rouge radish powder is first dried,
And with the refreshing spicy mouthfeel of acid.
It can be seen from embodiment 8, the pickle flavor rouge radish powder prepared using this processing method can be matched somebody with somebody as food processing
Material is used, and (radish red pigment), texture restructuring (being added as Vegetable powder), fortification and local flavor can be coloured to food and is adjusted
Whole (pickle flavor).The present invention increases deep processed product kind to lifting rouge radish level of processing, widens it in food industry
In the great real value of range of application.
Claims (9)
1. a kind of pickle flavor rouge radish powder, it is characterised in that be made institute using after the rouge radish of brewed fermentation is broken
State pickle flavor rouge radish powder；The brewed fermentation refers to after the rouge radish pickled with salt is mixed with flavor material mixes thoroughly
Load bubble altar and add salt solution, sealing and fermenting；The flavor material is by one or more in the common flavoring of food service industry
Combination；The rouge radish also known as Fuling turnip with red inside, it is complete red, well-known rich in radish red pigment with skin, meat, it is Chinese radish
（RaphanussativusL.var.longipinnatusBailey）A distinctive local varieties.
2. a kind of pickle flavor rouge radish powder according to claim 1, it is characterised in that the rouge radish it is broken including
Powder will be broken into after the rouge radish of brewed fermentation is dried, or homogeneous will be beaten by the rouge radish of brewed fermentation
Powder is dried to after treatment.
3. the processing method of pickle flavor rouge radish powder according to claim 1 or claim 2, it is characterised in that the processing method bag
Include following steps：
S1, pretreatment of raw material, the fresh rouge radish through preselecting after removal radish ornamental tassels and coring, are cleaned up and drained, so
Afterwards, silk or sheet are cut into；The rouge radish also known as Fuling turnip with red inside, it is complete red, well-known rich in radish red pigment with skin, meat, be
Chinese radish（RaphanussativusL.var.longipinnatusBailey）A distinctive local varieties；
S2, pickle, rouge radish silk or piece are mixed thoroughly by 3% addition salt of fresh weight, 3~6h is pickled at room temperature, pull out, drain
Surface moisture, it is standby；
S3, brewed fermentation, the rouge radish silk or piece that will be pickled mix with flavor material according to following percentage by weight to be mixed thoroughly：Rouge
Fat radish：70~90%, xanthoxylum oleoresin：0.1~1%, chilli oil：0.1~0.6%, light-coloured vinegar：5~20%, white granulated sugar：1~10%；
Including, white granulated sugar is dissolved in light-coloured vinegar, after boiling 10min, be added thereto to xanthoxylum oleoresin and chilli oil, then by its with
Rouge radish silk or piece are mixed thoroughly, are fitted into bubble altar；To adding salt solution up to rouge radish silk or the piece of salting down in altar, compacting will steep altar
Mouth is cleaned out, lid altar water seal, at room temperature brewed 7~14 days；
S4, mashing homogeneous, are together carried out carefully using beater, high pressure homogenizer to the brewed rouge radish for fermenting and zymotic fluid
Treatment with micron, is filtered by 100~150 mesh, obtains rouge radish pickles Normal juice；
S5, drying and granulating, obtain rouge radish kimchi powder by rouge radish pickles Normal juice is spray-dried.
4. the processing method of pickle flavor rouge radish powder according to claim 3, it is characterised in that in the step S3, to
The salt solution added in altar is old salt solution or new salt solution, or is old salt solution and new salt solution by weight 1:10~4:1 ratio is mixed
The mixed liquor of conjunction；The old salt solution refer to the brewed rouge radish that fermented it is secondary more than salt solution, new salt solution refers to using salt and pure
The salt solution that water purification is prepared again.
5. the processing method of pickle flavor rouge radish powder according to claim 3, it is characterised in that equal in step S4 mashing
Before matter, color retention is carried out to the brewed rouge radish for fermenting, including, by the brewed rouge radish for fermenting of step S3 with fermentation
Liquid takes out in the lump, adds color stabilizer stirring to carry out color retention, and the color stabilizer is lactic acid, ascorbic acid, citric acid and paddy ammonia
Any one or more in acid, its additional proportion is the color stabilizer that 100kg rouge radish adds 0.010~0.100kg.
6. the processing method of pickle flavor rouge radish powder according to claim 3, it is characterised in that the step S4 mashing
Homogeneous uses secondary mashing homogenization, including, using beater, high pressure homogenizer to the brewed rouge radish and hair for fermenting
Zymotic fluid together carries out the treatment of broken and granular, is filtered by 100~150 mesh, obtains a filter residue and first-time filtrate；Will once
Filter residue carries out granular treatment using high pressure homogenizer again, is filtered by 100~150 mesh, obtains secondary filter residue and secondary filter
Liquid；First-time filtrate is mixed with secondary filtrate, rouge radish pickles Normal juice is obtained；Wherein, the pressure of the homogenizer be 15~
25Mpa。
7. the processing method of pickle flavor rouge radish powder according to claim 3, it is characterised in that dried in step S5 and made
Local flavor embedding treatment is carried out to rouge radish pickles Normal juice before grain, i.e., to Flavor inclusion compound is added in rouge radish pickles Normal juice, so
Afterwards, homogeneous again in using pressure for the high pressure homogenizer of 50~70MPa, makes feed liquid granularity up to 5~10 μm of rouge radish pickles
Slurries；The Flavor inclusion compound be beta-schardinger dextrin, whey separate albumen, Arabic gum, in guar gum any one or it is many
Kind, its addition is the 1~10% of rouge radish pickles Normal juice percentage by weight.
8. the processing method of pickle flavor rouge radish powder according to claim 3, it is characterised in that dried in step S5 and made
Allocation processing is carried out to rouge radish pickles Normal juice before grain, i.e., to drying aid is added in rouge radish pickles Normal juice, solid content is contained
Amount is adjusted to 25~35%；The drying aid is that DE values are any one or more in 5~40 maltodextrins, and its addition is
The 10%~30% of solid content in rouge radish pickles Normal juice.
9. the processing method of pickle flavor rouge radish powder according to claim 3, it is characterised in that the step S5 is dried
The drying process equipment of granulation is co-current mode, and the distribution of its entrance and exit air themperature is maintained at 130 DEG C~190 DEG C and 65 DEG C
~100 DEG C.
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Denomination of invention: A kimchi flavored rouge radish powder and its processing method Effective date of registration: 20231102 Granted publication date: 20200929 Pledgee: Industrial and Commercial Bank of China Limited Chongqing Fuling Branch Pledgor: Chongqing Danqing Biology Technology Co.,Ltd. Registration number: Y2023500000090 |