CN107890052A - 一种经低温漂烫处理‑乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法 - Google Patents
一种经低温漂烫处理‑乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法 Download PDFInfo
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Abstract
本发明公开了一种经低温漂烫处理‑乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，将白萝卜清洗干净，切成段状，再切成均匀瓣状，用线串好，在氯化钙溶液中低温漂烫处理，自然风干至含水量为40‑50%；将腌制坛清洗干净并用开水消毒，向萝卜条中加食盐、豆粉、豆芽汁及果胶甲酯酶，揉搓均匀，装入坛中进行腌制；调节MRS液体培养基pH，高温灭菌，将乳酸菌接种于培养基上，厌氧培养后，添加至腌制萝卜干中进行发酵；在锅中倒入食用油加热，倒入腌制发酵好的萝卜干，高温短时油炸，捞出放入灭菌的容器中，冷却，加入调味料搅匀进行调味；将调味后的萝卜干装入玻璃罐中，抽真空包装、水浴灭菌处理，冷却得到成品，低温储藏。
Description
技术领域
本发明涉及酱菜领域，具体涉及一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法。
背景技术
萝卜不仅营养丰富，还含有多种活性成分，具有良好的保健功效。在我国，萝卜种植历史悠久、栽种面积广、产量高。由于萝卜在生长、保藏过程中受多个因素的限制，易出现糠心现象，储藏性能差。为提高萝卜的应用价值，将萝卜加工成萝卜腌制品，并通过改善加工工艺，最大程度保留产品的营养、口感，赋予产品独特的风味，此方面研究具有重要意义。
发明内容
本发明主要解决的技术问题是提供一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，依照该方法制备的萝卜干酱菜具有独特的甜辣风味、酥脆爽口。
本发明所要解决的技术问题采用以下的技术方案来实现：
一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，按以下步骤进行：
（1）萝卜的挑选、清洗、切条、串制、低温漂烫、晒制处理：
挑选无病变、无损伤的新鲜白萝卜，用自来水清洗干净，去头去尾后用蒸馏水冲洗，将萝卜切成5-10cm长的段状，再将每段萝卜切成均匀的瓣状，用线串好，在54-56℃的漂烫液中处理20-22min，在阳光、风力充足的地方自然风干脱水，直至萝卜水分含量为40-50%；
（2）萝卜的腌制与乳酸菌发酵：
将腌制坛清洗干净并用开水消毒，向（1）中所得90-100重量份萝卜条中加入4-6重量份食盐、3-5重量份豆粉、7-9重量份豆芽汁及果胶甲酯酶，充分揉搓均匀，装入坛中，用竹片覆盖，再用石头压紧，进行腌制；
调节MRS液体培养基pH为6.2-6.4，在120-122℃下灭菌14-16min，将乳酸菌接种于培养基上，在36-38℃下厌氧培养18-20h后，添加至上述腌制的萝卜干中，在25-30℃条件下进行发酵；
（3）萝卜干的油炸及调味方法：
在锅中倒入食用油，加热至130-150℃，倒入（2）中所得腌制发酵好的萝卜干，高温短时油炸30-60s，捞出，放入灭菌的容器中，冷却至室温，向油炸后的萝卜干中加入调味料，搅拌混合均匀，进行调味；
（4）萝卜酱菜的包装及水浴灭菌方法：
将（3）中所得调味后的萝卜干装入玻璃罐中，进行抽真空包装，在70-72℃水浴中灭菌处理19-21min，冷却得到成品，低温储藏。
其中，步骤（1）中漂烫液是指浓度为0.15-0.25%的氯化钙溶液，萝卜与漂烫液比例为1:2-3。
步骤（2）中果胶甲酯酶添加量为0.8-1mL/100mL水，乳酸菌接种量为4-5%。
步骤（3）中调味料配方为0.5-1重量份味精、1-2重量份黄豆酱、1-2重量份酱油、1-2重量份醋、1-2重量份白酒、3-4重量份白糖、3-4重量份大蒜、3-4重量份辣椒粉。
本发明的反应机理及有益效果如下：
用氯化钙漂烫液对萝卜干进行低温漂烫，加入外源性果胶甲酯酶，低温漂烫能激活腌制萝卜的果胶甲酯酶活性，促使果胶快速形成果胶酸与钙离子结合，形成粘度较大的果胶酸钙，达到保脆的目的，降低了萝卜中水溶性钙的含量，增加了果胶酸钙的含量，提高了萝卜的脆度；在一定程度上可抑制黄变，是因为漂烫温度破坏了芥子普酶活性，抑制了黄色素的形成；在萝卜干发酵过程中添加了有促进作用的豆粉、豆芽汁，再接种乳酸菌进行发酵，添加乳酸菌的发酵周期短、发酵产品风味优；发酵后通过高温短时油炸、调味、包装、水浴灭菌处理，大蒜和辣椒的添加对萝卜酱菜具有一定的抑菌功效，得到一种甜辣味、酥脆爽口、色泽鲜艳的萝卜干酱菜，没有添加任何防腐剂，绿色安全，保证了产品的营养和口感，延长了产品的货架期。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例
一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，按以下步骤进行：
（1）萝卜的挑选、清洗、切条、串制、低温漂烫、晒制处理：
挑选无病变、无损伤的新鲜白萝卜，用自来水清洗干净，去头去尾后用蒸馏水冲洗，将萝卜切成5-10cm长的段状，再将每段萝卜切成均匀的瓣状，用线串好，在54-56℃的漂烫液中处理22min，在阳光、风力充足的地方自然风干脱水，直至萝卜水分含量为45%；
（2）萝卜的腌制与乳酸菌发酵：
将腌制坛清洗干净并用开水消毒，向（1）中所得95kg萝卜条中加入4kg
食盐、3kg豆粉、7kg豆芽汁及果胶甲酯酶，充分揉搓均匀，装入坛中，用竹片覆盖，再用石头压紧，进行腌制；
调节MRS液体培养基pH为6.2-6.4，在120-122℃下灭菌16min，将乳酸菌接种于培养基上，在36-38℃下厌氧培养19h后，添加至上述腌制的萝卜干中，在25-30℃条件下进行发酵；
（3）萝卜干的油炸及调味方法：
在锅中倒入食用油，加热至130-140℃，倒入（2）中所得腌制发酵好的萝卜干，高温短时油炸30-60s，捞出，放入灭菌的容器中，冷却至室温，向油炸后的萝卜干中加入调味料，搅拌混合均匀，进行调味；
（4）萝卜酱菜的包装及水浴灭菌方法：
将（3）中所得调味后的萝卜干装入玻璃罐中，进行抽真空包装，在70-72℃水浴中灭菌处理21min，冷却得到成品，低温储藏。
其中，步骤（1）中漂烫液是指浓度为0.15%的氯化钙溶液，萝卜与漂烫液比例为1:2。
步骤（2）中果胶甲酯酶添加量为1mL/100mL水，乳酸菌接种量为5%。
步骤（3）中调味料配方为0.5kg味精、1kg黄豆酱、1kg酱油、2kg醋、2kg白酒、4kg白糖、3kg大蒜、4kg辣椒粉。
Claims (5)
1.一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于：将白萝卜清洗干净，切成段状，再切成均匀瓣状，用线串好，在氯化钙溶液中低温漂烫处理，自然风干至含水量为40-50%；将腌制坛清洗干净并用开水消毒，向萝卜条中加食盐、豆粉、豆芽汁及果胶甲酯酶，揉搓均匀，装入坛中进行腌制；调节MRS液体培养基pH，高温灭菌，将乳酸菌接种于培养基上，厌氧培养后，添加至腌制萝卜干中进行发酵；在锅中倒入食用油加热，倒入腌制发酵好的萝卜干，高温短时油炸，捞出放入灭菌的容器中，冷却，加入调味料搅匀进行调味；将调味后的萝卜干装入玻璃罐中，抽真空包装、水浴灭菌处理，冷却得到成品，低温储藏。
2.一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，按以下步骤进行：
（1）萝卜的挑选、清洗、切条、串制、低温漂烫、晒制处理：
挑选无病变、无损伤的新鲜白萝卜，用自来水清洗干净，去头去尾后用蒸馏水冲洗，将萝卜切成5-10cm长的段状，再将每段萝卜切成均匀的瓣状，用线串好，在54-56℃的漂烫液中处理20-22min，在阳光、风力充足的地方自然风干脱水，直至萝卜水分含量为40-50%；
（2）萝卜的腌制与乳酸菌发酵：
将腌制坛清洗干净并用开水消毒，向（1）中所得90-100重量份萝卜条中加入4-6重量份食盐、3-5重量份豆粉、7-9重量份豆芽汁及果胶甲酯酶，充分揉搓均匀，装入坛中，用竹片覆盖，再用石头压紧，进行腌制；
调节MRS液体培养基pH为6.2-6.4，在120-122℃下灭菌14-16min，将乳酸菌接种于培养基上，在36-38℃下厌氧培养18-20h后，添加至上述腌制的萝卜干中，在25-30℃条件下进行发酵；
（3）萝卜干的油炸及调味方法：
在锅中倒入食用油，加热至130-150℃，倒入（2）中所得腌制发酵好的萝卜干，高温短时油炸30-60s，捞出，放入灭菌的容器中，冷却至室温，向油炸后的萝卜干中加入调味料，搅拌混合均匀，进行调味；
（4）萝卜酱菜的包装及水浴灭菌方法：
将（3）中所得调味后的萝卜干装入玻璃罐中，进行抽真空包装，在70-72℃水浴中灭菌处理19-21min，冷却得到成品，低温储藏。
3.根据权利要求2所述的一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，步骤（1）中漂烫液是指浓度为0.15-0.25%的氯化钙溶液，萝卜与漂烫液比例为1:2-3。
4.根据权利要求2所述的一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，步骤（2）中果胶甲酯酶添加量为0.8-1mL/100mL水，乳酸菌接种量为4-5%。
5.根据权利要求2所述的一种经低温漂烫处理-乳酸菌腌制发酵的甜辣味萝卜干酱菜的制备方法，其特征在于，步骤（3）中调味料配方为0.5-1重量份味精、1-2重量份黄豆酱、1-2重量份酱油、1-2重量份醋、1-2重量份白酒、3-4重量份白糖、3-4重量份大蒜、3-4重量份辣椒粉。
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| CN108634252A (zh) * | 2018-05-15 | 2018-10-12 | 湖北聚汇农业开发有限公司 | 一种双边发酵炒三丝的制备方法 |
| CN108740899A (zh) * | 2018-06-28 | 2018-11-06 | 福建省红太阳精品有限公司 | 一种休闲食品酱菜的乳酸菌发酵制作方法 |
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| CN108634252A (zh) * | 2018-05-15 | 2018-10-12 | 湖北聚汇农业开发有限公司 | 一种双边发酵炒三丝的制备方法 |
| CN108740899A (zh) * | 2018-06-28 | 2018-11-06 | 福建省红太阳精品有限公司 | 一种休闲食品酱菜的乳酸菌发酵制作方法 |
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