CN106901305B - Pickled vegetable-flavor carmine radish powder and processing method thereof - Google Patents
Pickled vegetable-flavor carmine radish powder and processing method thereof Download PDFInfo
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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
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to pickled vegetable flavored carmine radish powder and a processing method thereof. The invention provides a pickled carmine radish powder with pickled carmine radish flavor and a processing method thereof by referring to the traditional manufacturing idea of carmine radish pickled vegetables. The pickled carmine radish powder prepared by the processing method can be used as a food processing ingredient, and can be used for coloring food (radish red pigment), restructuring food (added as vegetable powder), strengthening nutrition and adjusting flavor (pickled vegetable flavor). The method has practical value for improving the processing level of the carmine radish, increasing the variety of deep-processed products and widening the application range of the carmine radish in the food industry.
Description
Technical Field
The invention belongs to the field of deep processing of vegetables, and particularly relates to pickled vegetable flavored carmine radish powder and a processing method thereof.
Background
The vegetables are limited by seasons, have short shelf life after being mature, and are easy to wither, brown or rot and deteriorate. According to statistics, China is the first major vegetable production country in the world, and the annual vegetable loss rate of China is as high as 30-40% (Bijinfeng, celery, Liuhua, and the like, the current state of fruit and vegetable powder processing technology and industry at home and abroad and the prospect [ J ] Chinese food academy, 2013,13(3):8-14), so that huge economic loss and resource waste are caused. Chinese vegetables are mainly processed and eaten simply, the number of the vegetables used for processing products such as cans, pickled products, dry products and the like is less than 5%, and low processing utilization rate is an important factor influencing the vegetable loss rate in China. The vegetable powder is processed into vegetable powder, so that the moisture content and the water activity in the vegetable are reduced, the shelf life of the vegetable powder can be greatly prolonged, the vegetable powder is favorable for storage and transportation and can be used as a food ingredient, and the loss of nutrients of the vegetable powder in the processing process and the storage process can be controlled through the drying method and the auxiliary material selection in the processing process. Meanwhile, the vegetable powder can meet the requirements of special crowds such as patients, old people, infants and the like. The method converts fresh vegetables into powder, and has wide development and application prospects in the aspects of better meeting the requirements of consumers, ensuring the nutritional functional characteristics of products, reducing vegetable loss and economic loss and the like.
A carmine radish, also known as Fuling red heart radish, is famous for full red skin and flesh and rich in radish red pigment, and is a local variety unique to Chinese radish (Raphanussatvus L. The radish red pigment contained in the carmine radish has strong water solubility and is mainly used for extracting and preparing natural food pigment radish red.
At present, the processing level of carmine radish is not high, the intensive processing and the comprehensive utilization of carmine radish are carried out, the additional value of carmine radish can be increased, and the processing benefit is improved. The carmine radish is rich in nutrients needed by people, such as saccharides, proteins, vitamins, minerals, dietary fibers and the like, and also contains biological active substances, such as polyphenol, carotenoid, anthocyanin and the like, which promote the health of the body and prevent chronic diseases. Earlier researches show that fresh carmine radish is directly processed into radish powder, the bad radish flavor generated by processing is difficult to remove, pigments are subjected to oxidative degradation in a hot air drying process, and the powder has poor flowability.
Disclosure of Invention
In order to solve the problems, the invention provides pickled carmine radish powder with pickled carmine radish flavor and a processing method thereof by taking the traditional manufacturing idea of carmine radish pickled vegetables as reference.
The pickled carmine radish powder is prepared by crushing pickled and fermented carmine radish; the soaking fermentation is to mix the carmine radish salted by salt with spices, uniformly stir the mixture, put the mixture into a soaking jar, add salt water into the soaking jar, and perform sealed fermentation; the flavoring is a combination of one or more of common flavorings in the food industry; the carmine radish is also named Fuling red heart radish, is famous for full red skin and flesh and rich in radish red pigment, and is a unique local variety of Chinese radish (Raphanussatvus L.var.longipinnatus Bailey).
Further, the crushing of the carmine radish comprises the step of crushing the carmine radish after being soaked and fermented into powder after being dried, or the step of pulping and homogenizing the carmine radish after being soaked and fermented into powder after being dried.
The invention relates to a processing method of pickled vegetable flavor carmine radish powder, which comprises the following steps:
s1, pretreating raw materials, removing radish sprouts and root hairs through preselected fresh carmine radish, cleaning, draining, and then cutting into shreds or slices; the carmine radish is also named Fuling red heart radish, is famous for full red skin and flesh and rich in radish red pigment, and is a unique local variety of Chinese radish (Raphanussatvus L.var. Longipinnatus Bailey);
s2, pickling, namely adding table salt into the sliced carmine radish which accounts for 3% of the fresh weight of the sliced carmine radish, uniformly stirring, pickling for 3-6 hours at room temperature, taking out, and draining the surface water for later use;
s3, soaking and fermenting, namely mixing the pickled carmine radish shreds or slices with spices according to the following weight percentage and stirring uniformly: carmine radish: 70-90% of pepper oleoresin: 0.1-1%, chili oil: 0.1-0.6%, white vinegar: 5-20%, white granulated sugar: 1-10%; comprises dissolving white sugar in white vinegar, boiling for 10min, adding oleum Zanthoxyli Bungeani and Capsici fructus oil, mixing with sliced radix Raphani, and packaging in a jar; adding saline water into the jar until the carmine radish strips or slices are pickled, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7-14 days at room temperature;
s4, pulping and homogenizing, refining the fermented carmine radish and the fermentation liquor by a pulping machine and a high-pressure homogenizer, and filtering by a 100-150-mesh sieve to obtain a carmine radish pickle juice;
s5, drying and granulating, and spray drying the carmine radish pickle juice to obtain the carmine radish pickle powder.
Further, the brine added into the jar in the step S3 is old brine or new brine, or is a mixed solution of the old brine and the new brine in a weight ratio of 1: 10-4: 1; the old saline water refers to the saline water obtained by soaking and fermenting the carmine radish for more than two times, and the new saline water refers to the saline water prepared by adopting salt and purified water.
Further, before pulping and homogenizing in the step S4, performing color protection treatment on the pickled and fermented carmine radish, wherein the color protection treatment comprises the steps of taking out the fermented carmine radish soaked in the step S3 together with fermentation liquor, adding a color protection agent, stirring and performing color protection treatment, wherein the color protection agent is any one or more of lactic acid, ascorbic acid, citric acid and glutamic acid, and adding 0.010-0.100 kg of the color protection agent into 100kg of the carmine radish.
Further, the step S4 of beating and homogenizing adopts a secondary beating and homogenizing treatment, including crushing and micronizing the soaked and fermented carmine radish and the fermentation liquor by a beating machine and a high-pressure homogenizer, and filtering by a 100-150 mesh sieve to obtain primary filter residue and primary filtrate; performing fine treatment on the primary filter residue again by using a high-pressure homogenizer, and filtering by using a 100-150-mesh filter to obtain secondary filter residue and secondary filtrate; mixing the primary filtrate and the secondary filtrate to obtain a carmine radish pickle juice; wherein the pressure of the homogenizer is 15-25 MPa.
Further, before drying and granulating in step S5, performing flavor embedding treatment on the carmine radish pickle juice, namely adding a flavor embedding agent into the carmine radish pickle juice, and then homogenizing again in a high-pressure homogenizer with the pressure of 50-70 MPa to make the particle size of the feed liquid reach 5-10 μm of carmine radish pickle slurry; the flavor embedding agent is one or more of beta-cyclodextrin, whey protein isolate, arabic gum and guar gum, and the adding amount of the flavor embedding agent is 1-10% of the weight percentage of the carmine radish pickle juice.
Further, blending the carmine radish pickle juice before drying and granulating in the step S5, namely adding a drying aid into the carmine radish pickle juice to adjust the solid content to 25-35%; the drying aid is one or more of maltodextrin with the DE value of 5-40, and the addition amount of the drying aid is 10-30% of the solid content in the carmine radish pickle juice.
Further, the drying operation of the drying granulation of the step S5 is a concurrent flow mode, and the inlet and outlet air temperature distribution is maintained at 130 ℃ to 190 ℃ and 65 ℃ to 100 ℃.
The invention has the beneficial effects that: the pickled vegetable flavor carmine radish powder prepared by the invention has the pickled vegetable flavor and removes the bad flavor of the radish powder by the fermentation action of microorganisms in the process of brewing and fermentation. Due to the addition of the special flavor materials in the brewing and fermenting steps, the radish powder has more sour, refreshing and spicy taste.
The color of the pigment is kept through the color-assisting effect of color-protecting agents such as organic acid, amino acid and the like, and the flavor of the pickled vegetable is stabilized through molecular inclusion and carrier embedding technologies. Furthermore, a drying assistant is added, and the feed liquid drying is accelerated by adopting a spray drying method, so that the deterioration in the traditional air drying process is avoided.
The pickled carmine radish powder prepared by the processing method can be used as a food processing ingredient, and can be used for coloring food (radish red pigment), restructuring food (added as vegetable powder), strengthening nutrition and adjusting flavor (pickled vegetable flavor). The method has practical value for improving the processing level of the carmine radish, increasing the variety of deep-processed products and widening the application range of the carmine radish in the food industry.
Detailed Description
The present invention is further illustrated by the following examples, without limiting the scope of the invention.
Example 1
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: heating 20kg of white vinegar to 60 ℃, adding 6kg of white granulated sugar, boiling for 10min after the white granulated sugar is completely dissolved in the white vinegar, cooling to room temperature, adding 0.8kg of pepper oleoresin and 0.2kg of chili oil, uniformly mixing with 70kg of carmine radish, and filling into a jar; adding old brine and new brine (the ratio of the old brine to the new brine is 1:8) into the jar, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7 days at room temperature.
S4 color protection: the pickled carmine radish and the fermentation liquor are taken out, 0.04kg of color fixative is added, and the added color fixative consists of 0.02kg of lactic acid and 0.02kg of ascorbic acid.
S5 pulping and homogenizing: crushing and micronizing the material obtained in the step S4 by a beater and a high-pressure homogenizer in sequence, wherein the homogenizing pressure is 25Mpa, filtering by a filter bag filter press of 150 meshes, homogenizing and filtering the filter residue again, and mixing the two filtrates to obtain the pickled carmine radish juice;
s6 flavor embedding: adding 1kg of flavor embedding agent into the carmine radish pickle juice obtained in the step S5, wherein the added flavor embedding agent consists of 0.2kg of beta-cyclodextrin and 0.8kg of whey protein isolate, transferring the filtrate into a high-pressure homogenizer of 50MPa, and homogenizing again to obtain carmine radish pickle pulp with the granularity of 5-10 mu m;
s7 blending: 40kg of a drying aid was added to the carmine radish kimchi slurry obtained in step S6, the solid content was adjusted to 30%, and the drying aid was maltodextrin having a DE value of 19.
S8 drying and granulating: and (5) feeding the carmine radish mixed solution obtained in the step (S7) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
TABLE 1 amounts of materials added in example 1
Example 2
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: heating 20kg of white vinegar to 60 ℃, adding 6kg of white granulated sugar, boiling for 10min after the white granulated sugar is completely dissolved in the white vinegar, cooling to room temperature, adding 0.8kg of pepper oleoresin and 0.2kg of chili oil, uniformly mixing with 70kg of carmine radish, and filling into a jar; adding old brine and new brine (the ratio of the old brine to the new brine is 1:8) into the jar, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7 days at room temperature.
S4 color protection: the pickled carmine radish and the fermentation liquor are taken out, 0.04kg of color fixative is added, and the added color fixative consists of 0.02kg of lactic acid and 0.02kg of ascorbic acid.
S5 pulping and homogenizing: crushing and micronizing the material obtained in the step S4 by a beater and a high-pressure homogenizer in sequence, wherein the homogenizing pressure is 25Mpa, filtering by a filter bag filter press of 150 meshes, homogenizing and filtering the filter residue again, and mixing the two filtrates to obtain the pickled carmine radish juice;
s6 flavor embedding: adding 1kg of flavor embedding agent into the carmine radish pickle juice obtained in the step S5, wherein the added flavor embedding agent consists of 0.2kg of beta-cyclodextrin and 0.8kg of whey protein isolate, transferring the filtrate into a high-pressure homogenizer of 50MPa, and homogenizing again to obtain carmine radish pickle pulp with the granularity of 5-10 mu m;
s7 drying and granulating: and (5) feeding the carmine radish slurry obtained in the step (S6) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
Table 2 amounts of materials added in example 2
Example 3
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: heating 20kg of white vinegar to 60 ℃, adding 6kg of white granulated sugar, boiling for 10min after the white granulated sugar is completely dissolved in the white vinegar, cooling to room temperature, adding 0.8kg of pepper oleoresin and 0.2kg of chili oil, uniformly mixing with 70kg of carmine radish, and filling into a jar; adding old brine and new brine (the ratio of the old brine to the new brine is 1:8) into the jar, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7 days at room temperature.
S4 color protection: the pickled carmine radish and the fermentation liquor are taken out, 0.04kg of color fixative is added, and the added color fixative consists of 0.02kg of lactic acid and 0.02kg of ascorbic acid.
S5 pulping and homogenizing: crushing and micronizing the material obtained in the step S4 by a beater and a high-pressure homogenizer in sequence, wherein the homogenizing pressure is 25Mpa, filtering by a filter bag filter press of 150 meshes, homogenizing and filtering the filter residue again, and mixing the two filtrates to obtain the pickled carmine radish juice;
s6 drying and granulating: and (5) feeding the carmine radish raw juice obtained in the step (S5) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
Table 3 amounts of materials added in example 3
| Material(s) | Amount added (kg) |
| Carmine radish | 70kg |
| White vinegar | 20kg |
| White granulated sugar | 6kg |
| Zanthoxylum oil resin | 0.8kg |
| Chili oil | 0.2kg |
| Salt water | Moderate amount (adding to just submerge carmine radish) |
| Color fixative | 0.02kg lactic acid +0.02kg ascorbic acid |
Example 4
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: heating 20kg of white vinegar to 60 ℃, adding 6kg of white granulated sugar, boiling for 10min after the white granulated sugar is completely dissolved in the white vinegar, cooling to room temperature, adding 0.8kg of pepper oleoresin and 0.2kg of chili oil, uniformly mixing with 70kg of carmine radish, and filling into a jar; adding old brine and new brine (the ratio of the old brine to the new brine is 1:8) into the jar, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7 days at room temperature.
S4 pulping and homogenizing: crushing and micronizing the soaked carmine radish and fermentation liquor by a beater and a high-pressure homogenizer in sequence, wherein the homogenizing pressure is 25Mpa, filtering by a 150-mesh filter bag type filter press, homogenizing and filtering the filter residue again, and combining the two filtrates to obtain carmine radish pickle juice;
s5 drying and granulating: and (5) feeding the carmine radish raw juice obtained in the step (S4) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
Table 4 amounts of each material added in example 4
| Material(s) | Amount added (kg) |
| Carmine radish | 70kg |
| White vinegar | 20kg |
| White granulated sugar | 6kg |
| Zanthoxylum oil resin | 0.8kg |
| Chili oil | 0.2kg |
| Salt water | Moderate amount (adding to just submerge carmine radish) |
Example 5
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: sequentially adding 6kg of white granulated sugar and 0.2kg of chili oil into 70kg of carmine radish, uniformly stirring, and filling into a jar; adding old brine and new brine (the ratio of the old brine to the new brine is 1:8) into the jar, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7 days at room temperature.
S4 pulping and homogenizing: crushing and micronizing the soaked carmine radish and fermentation liquor by a beater and a high-pressure homogenizer in sequence, wherein the homogenizing pressure is 25Mpa, filtering by a 150-mesh filter bag type filter press, homogenizing and filtering the filter residue again, and combining the two filtrates to obtain carmine radish pickle juice;
s5 drying and granulating: and (5) feeding the carmine radish raw juice obtained in the step (S4) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
Table 5 amounts of materials added in example 5
| Material(s) | Amount added (kg) |
| Carmine radish | 70kg |
| White granulated sugar | 6kg |
| Chili oil | 0.2kg |
| Salt water | Moderate amount (adding to just submerge carmine radish) |
Example 6
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: sequentially adding 20kg of white vinegar, 6kg of white granulated sugar, 0.8kg of pepper oleoresin and 0.2kg of chili oil into 70kg of carmine radish, uniformly stirring, and filling into a jar; adding old brine and new brine (the ratio of the old brine to the new brine is 1:8) into the jar, compacting, cleaning the mouth of the jar, covering the jar with water, and soaking for 7 days at room temperature.
S4 concentration and drying: drying the carmine radish in a vacuum mode of constant temperature of 50-60 ℃ of low-temperature dysphoria equipment, and performing sterilization treatment to obtain carmine radish shreds;
s5 crushing and granulating: and (4) grinding the carmine radish strips obtained in the step (S4) into carmine radish powder with the fineness of less than or equal to 150 meshes by a grinding machine.
Table 6 amounts of each material added in example 6
| Material(s) | Amount added (kg) |
| Carmine radish | 70kg |
| White vinegar | 20kg |
| White granulated sugar | 6kg |
| Zanthoxylum oil resin | 0.8kg |
| Chili oil | 0.2kg |
| Salt water | Moderate amount (adding to just submerge carmine radish) |
Comparative example 1
Preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pulping and homogenizing: sequentially crushing and micronizing the preprocessed carmine radish and fermentation liquor by a beater and a high-pressure homogenizer, wherein the homogenization pressure is 25Mpa, filtering by a 150-mesh filter bag type filter press, homogenizing and filtering the filter residue again, and combining the two filtrates to obtain carmine radish pickle juice;
s3 drying and granulating: and (5) feeding the carmine radish raw juice obtained in the step (S2) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
Example 7
The kimchi flavored carmine radish powder processed by the above-described methods of examples 1 to 5 and comparative example 1 was observed and tasted by randomly selecting 100 consumers, and the results are shown in table 7.
TABLE 7 evaluation results of radish powder produced in examples and comparative examples
Note: the results in the table are all half and more than half of the results selected by the consumers
Example 8
The 100 consumers in example 7 were still invited to observe and taste beef balls prepared with the above-described radish powder as a food ingredient, the results of which are shown in table 8.
TABLE 8 evaluation results of beef balls prepared by using radish powder as a food ingredient in examples
Note: the results in the table are all half and more than half of the results selected by the consumers
As can be seen from table 7, the kimchi flavor carmine radish powder prepared by the present invention not only imparted kimchi flavor to the radish powder but also removed the bad flavor of the radish powder by the fermentation action of microorganisms through the process of brewing and fermentation. The special flavoring is added in the brewing and fermenting step, so that the radish powder is more sour, cool and spicy.
In comparison with examples 1 and 4, the color of the radish powder is bright red by the auxiliary color effect of the color fixative such as organic acid, amino acid and the like to help maintain the color of the pigment. Examples 1 and 3 compare, and example 1 stabilizes the flavor of kimchi by molecular encapsulation and carrier encapsulation techniques. Compared with the embodiment 2, in the embodiment 1, the drying assistant is added, and the spray drying method is adopted to accelerate the accelerated drying of the radish mixed liquid, so that the phenomenon that the radish mixed liquid is deteriorated in the air drying process in the traditional industry is avoided. Example 4 compares with example 6, and example 6 adopts a process of drying and then crushing, so that the carmine radish powder can still maintain the flavor of the pickle and remove the bad flavor, and has sour, spicy and hot mouthfeel.
As can be seen from example 8, the kimchi-flavored carmine radish powder prepared by the present processing method can be used as a food processing ingredient, and can color (radish red pigment), restructure (added as a vegetable powder), fortify nutrients, and adjust flavor (kimchi flavor) to foods. The method has practical value for improving the processing level of the carmine radish, increasing the variety of deep-processed products and widening the application range of the carmine radish in the food industry.
Claims (2)
1. The pickle-flavor carmine radish powder is characterized in that pickled and fermented carmine radish is crushed to prepare the pickle-flavor carmine radish powder; the soaking fermentation is to mix the carmine radish pickled with salt and flavoring, then put into a soaking jar, add salt water, and seal and ferment; the flavoring is a combination of one or more of common flavorings in the food industry; crushing the carmine radish, namely drying the fermented carmine radish and crushing the dried carmine radish into powder, or pulping the fermented carmine radish and homogenizing the pulped carmine radish and drying the homogenized carmine radish into powder;
preparing pickle-flavored carmine radish powder according to the following steps:
s1 raw material pretreatment: removing radish sprouts and root hairs by preselected carmine radish, cleaning by a cleaning machine, draining, and cutting into 3cm × 3cm × 5cm shreds by a cutting machine;
s2 pickling: adding table salt into the sliced carmine radish obtained in the step S1 according to the fresh weight of 3%, uniformly stirring, pickling for 3 hours at room temperature, taking out, and draining off surface water for later use;
s3 soaking and fermenting: heating 20kg of white vinegar to 60 ℃, adding 6kg of white granulated sugar, boiling for 10min after the white granulated sugar is completely dissolved in the white vinegar, cooling to room temperature, adding 0.8kg of pepper oleoresin and 0.2kg of chili oil, uniformly mixing with 70kg of carmine radish, and filling into a jar; adding old brine and new brine into the jar according to the weight ratio of 1:8 until the carmine radish strips or slices are pickled, compacting, cleaning the mouth of the jar, covering the jar with a water seal, and soaking for 7 days at room temperature;
s4 color protection: taking out the soaked carmine radish and fermentation liquor, and adding 0.04kg of color fixative, wherein the color fixative consists of 0.02kg of lactic acid and 0.02kg of ascorbic acid;
s5 pulping and homogenizing: crushing and micronizing the material obtained in the step S4 by a beater and a high-pressure homogenizer in sequence, wherein the homogenizing pressure is 25Mpa, filtering by a filter bag filter press of 150 meshes, homogenizing and filtering the filter residue again, and mixing the two filtrates to obtain the pickled carmine radish juice;
s6 flavor embedding: adding 1kg of flavor embedding agent into the carmine radish pickle juice obtained in the step S5, wherein the added flavor embedding agent consists of 0.2kg of beta-cyclodextrin and 0.8kg of whey protein isolate, transferring the filtrate into a high-pressure homogenizer of 50MPa, and homogenizing again to obtain carmine radish pickle pulp with the granularity of 5-10 mu m;
s7 blending: adding 40kg of drying assistant agent into the carmine radish pickle liquid obtained in the step S6, wherein the solid content is adjusted to 30%, and the drying assistant agent is maltodextrin with DE value of 19;
s8 drying and granulating: and (5) feeding the carmine radish mixed solution obtained in the step (S7) into spray drying equipment, wherein the spray drying process parameters are as follows: the drying operation is in concurrent flow mode, and the air temperature distribution at the inlet and outlet is maintained at 190 deg.C and 85 deg.C, and spray drying is carried out to obtain sauerkraut flavor radix Dauci Sativae powder.
2. The kimchi-flavored carmine radish powder according to claim 1, wherein the old brine is brine obtained by brewing fermented carmine radish twice or more, and the new brine is brine reconstituted with salt and purified water.
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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 |