CN107212336A - A kind of preparation method of nutrition dye yam pickles - Google Patents
A kind of preparation method of nutrition dye yam pickles Download PDFInfo
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- CN107212336A CN107212336A CN201710426214.9A CN201710426214A CN107212336A CN 107212336 A CN107212336 A CN 107212336A CN 201710426214 A CN201710426214 A CN 201710426214A CN 107212336 A CN107212336 A CN 107212336A
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- dye yam
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 22
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 14
- 230000035764 nutrition Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 7
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 3
- 238000009413 insulation Methods 0.000 claims abstract description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 3
- 235000004879 dioscorea Nutrition 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920001903 high density polyethylene Polymers 0.000 claims description 8
- 239000004700 high-density polyethylene Substances 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 230000006378 damage Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 241000333181 Osmanthus Species 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims description 2
- 244000281702 Dioscorea villosa Species 0.000 claims 5
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000023597 hemostasis Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 235000000346 sugar Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 240000005717 Dioscorea alata Species 0.000 description 27
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010061245 Internal injury Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000155589 Pteroxygonum Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241001533104 Tribulus terrestris Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229940103454 hematogen Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of nutrition dye yam pickles, belong to food processing field.It is characterized in that：Employ the mixed bacteria being configured to by Lactobacillus plantarum, Leuconostoc mesenteroides and lactobacillus fermenti, dye yam and one-level are old soaked to be formulated, and its processing process is that raw material-- remove the peel-enter altar processing-arrangement-and pack-vacuumize sealing-sterilization-insulation, inspection-finished product by washing.Beneficial effect：Products taste of the present invention is fine and smooth, acid embrittlement tasty, with the unique local flavor of dye yam, and this product is conducive to improving man-machine body immunity function, promotes skeleton development, has effects that clearing heat and detoxicating, hemostasis promoting blood circulation, is a kind of rare low in calories, low sugar, low fat food.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of nutrition dye yam pickles.
Background technology
Dye yam, also known as goat head, Jin Huaguo, Girald Pteroxygonum Root, XUESANQI, hematogen, mountain pig potato, eat bulky etc., it is Dioscoreaceae Chinese yam
Category a kind of perennial liana wild plant, its medicinal stem tuber, abound with China's Southern Zhejiang, Fujian, Taiwan, Hunan,
The ground such as South Jiangxi, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Motuo In Xizang.The traditional Chinese medical science thinks that dye yam mildly bitter flavor is puckery, nontoxic, tool
There is clearing heat and detoxicating, hemostasis promoting blood circulation, restrain the functions such as antipruritic, promoting qi circulation and relieving pain, promoting blood circulation, antibacterial.Dye yam stem tuber is main as medicine
It is used to treat hematemesis with internal injury, traumatism and bleeding, gastritis, enteritis, muscle and bone ache, dysentery, blood loss anemia, irregular menstruation, moon process
The diseases such as many, metrorrhagia, postpartum abdominal pain, ulcerative carbuncle pyogenic infections, venomous snake bite.Zhuang nationality in Guangxi is among the people to be mainly used in treatment dysentery, diarrhoea etc..It is existing
For analysis shows, the main chemical compositions of dye yam are tannins, also contain phenols, the composition such as glucoside and protein, carbohydrate, mucus.
Dye yam is generally eaten raw, and growth cycle is short, and the synthesis to dye yam raw material can be realized for being processed into nutrition dye yam pickles
Utilize, and be easy to storage, improve its economic value.
The content of the invention
Present invention aim to address the short problem of dye yam growth cycle, there is provided a kind of preparation method of nutrition dye yam pickles.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of nutrition dye yam pickles, it is characterised in that：Employ by Lactobacillus plantarum, Leuconostoc mesenteroides and hair
The mixed bacteria that kefir milk bacillus is configured to, dye yam and one-level it is old it is soaked for formula, its processing process be raw material-washing-
Remove the peel-enter altar processing-arrangement-and pack-vacuumize sealing-sterilization-insulation, inspection-finished product, concrete operation step is：
A, raw material washing：Stout and strong from stem tuber, the dye yam of no disease and pests harm makees raw material, and the mud being attached on dye yam stem is cleaned with clear water
Soil and impurity, are pulled out, drained and standby；
B, peeling：Handled 8 minutes under conditions of 50 DEG C with 0.25% sodium hydroxide, drag for progress rinsing dealkalize in circulating water, drip
It is dry standby；
C, saline：Brine strength is 5%, in salt solution add 1% cooking wine, 5% fructose, 3% chopped chilli, by fennel, osmanthus
Skin, anise, dried orange peel, radix glycyrrhizae constitute 3% spices, 10% lactic acid bacteria pure culture mixed liquor are added, with the old soaked inoculation of one-level；
D, to enter altar brewed：Raw material after processing is loaded in pickle jar, at 20 centimetres from altar, altar is blocked with bamboo chip, with
Exempt from raw material and expose liquid level；With by Leuconostoc mesenteroides: lactobacillus fermenti: lactobacillus=2: the Mixed Microbes of 4: 4 proportional arrangement 18%
Plant old soaked with 12%, brew time is 35 days；
E, arrangement：By brewed good nutrition dye yam pickles shaping, cutting is appropriately sized strip and block, neat appearance, while cutting
Divide side packaging, middle 20 minutes residence times, overlong time can increase content of molds, cause to preserve difficult；
F, packaging：Packed using high density polyethylene (HDPE) complex pocket, thickness is 0.01 millimeter；Load weighted pickles are passed through into special leakage
Bucket loads in bag and is compacted, and sack must not be stained with dish bits, juice, in order to avoid influence sealing-strength；
G, vacuumize sealing：Vacuum gas filling sealer is used, is sealed in 0.15 MPa of vacuum lower pumping, heat seal bandwidth is 2
Millimeter, heat seal is firm；
H, sterilization：Packaging pocket after sealing is sterilized 15 minutes under conditions of 100 DEG C.
Beneficial effect：Products taste of the present invention is fine and smooth, acid embrittlement tasty, and with the unique local flavor of dye yam, this product is conducive to carrying
High man-machine body immunity function, promote skeleton development, there is clearing heat and detoxicating, hemostasis promoting blood circulation, be a kind of rare low
Heat, low sugar, low fat food.
Embodiment
Embodiment 1：
A kind of preparation method of nutrition dye yam pickles, concrete operation step is：
A, raw material washing：Stout and strong from stem tuber, the dye yam of no disease and pests harm makees raw material, and the mud being attached on dye yam stem is cleaned with clear water
Soil and impurity, are pulled out, drained and standby；
B, peeling：Because dye yam appearance is yellowish-brown, as directly brewed in do not removed the peel, finished product color and luster is not good；Existed with 5% sodium hydroxide
Handled 1-2 minutes under conditions of 100 DEG C, drag for progress rinsing dealkalize in circulating water, it is drained and standby；
C, saline：Brine strength 6%, in salt solution add 0.3% cooking wine, 3% white granulated sugar, 5% extra dry red wine hot pepper, by small
Fennel, cassia bark, anise, radix glycyrrhizae, Chinese prickly ash constitute 1% spices, add 25% lactic acid bacteria pure culture mixed liquor, use one-level Chen Pao
Water is inoculated with；
D, to enter altar brewed：Raw material after processing is loaded in pickle jar, at 5 ~ 10 centimetres from altar, altar is blocked with bamboo chip,
In case raw material exposes liquid level；With by lactobacillus: Leuconostoc mesenteroides: lactobacillus fermenti=5: the mixing of 3: 2 proportional arrangement 15%
Strain and 15% it is old soaked, fermentation is fast, and production acid is high, brew time 5 ~ 7 days；
E, arrangement：By brewed good nutrition dye yam pickles shaping, cutting is appropriately sized strip and block, neat appearance, is added
After appropriate Zanthoxylum essential oil and sesame paste is mixed thoroughly, packed immediately, middle residence time 1-2 hours, overlong time can make to carry disease germs
Amount increase, causes to preserve difficult；
F, packaging：Packed using high density polyethylene (HDPE) complex pocket, thickness is 0.08 millimeter；Load weighted pickles are passed through into special leakage
Bucket loads in bag and is compacted, and sack must not be stained with dish bits, juice, in order to avoid influence sealing-strength；
G, vacuumize sealing：Vacuum gas filling sealer is used, is sealed in 0.15 MPa of vacuum lower pumping, heat seal bandwidth is
10-12 millimeters, heat seal is firm；
H, sterilization：Packaging pocket after sealing is sterilized 8 minutes under conditions of 100 DEG C.
Embodiment 2：
A kind of preparation method of nutrition dye yam pickles, concrete operation step is：
A, raw material washing：Stout and strong from stem tuber, the dye yam of no disease and pests harm makees raw material, and the mud being attached on dye yam stem is cleaned with clear water
Soil and impurity, are pulled out, drained and standby；
B, peeling：Because dye yam appearance is yellowish-brown, as directly brewed in do not removed the peel, finished product color and luster is not good；Existed with 1% sodium hydroxide
Handled 7 minutes under conditions of 65 DEG C, drag for progress rinsing dealkalize in circulating water, it is drained and standby；
C, saline：Brine strength 6%, in salt solution add 5% cooking wine, 3% white granulated sugar, 2% extra dry red wine hot pepper, by fennel fruit
Perfume, cassia bark, anise, radix glycyrrhizae, Chinese prickly ash constitute 1% spices, add 35% lactic acid bacteria pure culture mixed liquor, old soaked with one-level
Inoculation；
D, to enter altar brewed：Raw material after processing is loaded in pickle jar, at 8 centimetres from altar, altar is blocked with bamboo chip, in order to avoid
Raw material exposes liquid level；With by lactobacillus: Leuconostoc mesenteroides: lactobacillus fermenti=6: the mixed bacteria of 3: 1 proportional arrangement 28%
Brewed with 25% old soaked inoculation, fermentation is fast, and production acid is high；Brew time 3 ~ 4 days；
E, arrangement：By brewed good nutrition dye yam pickles shaping, cutting is appropriately sized strip and block, neat appearance, while cutting
Divide side packaging, middle 50 minutes residence times, overlong time can increase content of molds, cause to preserve difficult；
F, packaging：Packed using high density polyethylene (HDPE) complex pocket, thickness is 0.1 millimeter；Load weighted pickles are passed through into special leakage
Bucket loads in bag and is compacted, and sack must not be stained with dish bits, juice, in order to avoid influence sealing-strength；
G, vacuumize sealing：Vacuum gas filling sealer is used, is sealed in 10 MPas of vacuum lower pumpings, heat seal bandwidth is 10-
12 millimeters, heat seal is firm；
H, sterilization：Packaging pocket after sealing is sterilized 6 minutes under conditions of 112 DEG C.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of nutrition dye yam pickles, it is characterised in that：Employ by Lactobacillus plantarum, Leuconostoc mesenteroides and
The mixed bacteria that lactobacillus fermenti is configured to, dye yam and one-level are old soaked for formula, and its processing process is raw material-wash
Wash and-remove the peel and-enter altar processing-arrangement-and pack-vacuumize sealing-sterilization-insulation, inspection-finished product, concrete operations step
Suddenly it is：
A, raw material washing：Stout and strong from stem tuber, the dye yam of no disease and pests harm makees raw material, and the mud being attached on dye yam stem is cleaned with clear water
Soil and impurity, are pulled out, drained and standby；
B, peeling：Handled 8 minutes under conditions of 50 DEG C with 0.25% sodium hydroxide, drag for progress rinsing dealkalize in circulating water, drip
It is dry standby；
C, saline：Brine strength is 5%, in salt solution add 1% cooking wine, 5% fructose, 3% chopped chilli, by fennel, osmanthus
Skin, anise, dried orange peel, radix glycyrrhizae constitute 3% spices, 10% lactic acid bacteria pure culture mixed liquor are added, with the old soaked inoculation of one-level；
D, to enter altar brewed：Raw material after processing is loaded in pickle jar, at 20 centimetres from altar, altar is blocked with bamboo chip, with
Exempt from raw material and expose liquid level；With by Leuconostoc mesenteroides: lactobacillus fermenti: lactobacillus=2: the Mixed Microbes of 4: 4 proportional arrangement 18%
Plant old soaked with 12%, brew time is 35 days；
E, arrangement：By brewed good nutrition dye yam pickles shaping, cutting is appropriately sized strip and block, neat appearance, while cutting
Divide side packaging, middle 20 minutes residence times, overlong time can increase content of molds, cause to preserve difficult；
F, packaging：Packed using high density polyethylene (HDPE) complex pocket, thickness is 0.01 millimeter；Load weighted pickles are passed through into special leakage
Bucket loads in bag and is compacted, and sack must not be stained with dish bits, juice, in order to avoid influence sealing-strength；
G, vacuumize sealing：Vacuum gas filling sealer is used, is sealed in 0.15 MPa of vacuum lower pumping, heat seal bandwidth is 2
Millimeter, heat seal is firm；
H, sterilization：Packaging pocket after sealing is sterilized 15 minutes under conditions of 100 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710426214.9A CN107212336A (en) | 2017-06-08 | 2017-06-08 | A kind of preparation method of nutrition dye yam pickles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710426214.9A CN107212336A (en) | 2017-06-08 | 2017-06-08 | A kind of preparation method of nutrition dye yam pickles |
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| Publication Number | Publication Date |
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| CN107212336A true CN107212336A (en) | 2017-09-29 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232552A (en) * | 2017-06-27 | 2017-10-10 | 明毅强 | A kind of preparation method of nutrition dye yam pickles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410796A (en) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Making method of composite tender ginger pickles |
| CN106072175A (en) * | 2016-06-30 | 2016-11-09 | 张建新 | A kind of processing method of fruity Rhizoma Dioscoreae Cirrhosae dried meat |
-
2017
- 2017-06-08 CN CN201710426214.9A patent/CN107212336A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410796A (en) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Making method of composite tender ginger pickles |
| CN106072175A (en) * | 2016-06-30 | 2016-11-09 | 张建新 | A kind of processing method of fruity Rhizoma Dioscoreae Cirrhosae dried meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107232552A (en) * | 2017-06-27 | 2017-10-10 | 明毅强 | A kind of preparation method of nutrition dye yam pickles |
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