CN107981270A - A kind of method for salting of vinegar-pepper orange peel - Google Patents
A kind of method for salting of vinegar-pepper orange peel Download PDFInfo
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- CN107981270A CN107981270A CN201711270440.9A CN201711270440A CN107981270A CN 107981270 A CN107981270 A CN 107981270A CN 201711270440 A CN201711270440 A CN 201711270440A CN 107981270 A CN107981270 A CN 107981270A
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- 239000006002 Pepper Substances 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000009938 salting Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 238000004898 kneading Methods 0.000 claims abstract description 23
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 52
- 241000894006 Bacteria Species 0.000 claims description 27
- 235000014655 lactic acid Nutrition 0.000 claims description 26
- 239000004310 lactic acid Substances 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000007420 reactivation Effects 0.000 claims description 4
- 239000004222 ferrous gluconate Substances 0.000 claims description 3
- 229960001645 ferrous gluconate Drugs 0.000 claims description 3
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 29
- 235000016709 nutrition Nutrition 0.000 abstract description 26
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 22
- 235000019658 bitter taste Nutrition 0.000 abstract description 18
- 239000000341 volatile oil Substances 0.000 abstract description 13
- 125000003118 aryl group Chemical group 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 12
- 150000003384 small molecules Chemical class 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 23
- 238000002360 preparation method Methods 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 244000089698 Zanthoxylum simulans Species 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 3
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of method for salting of vinegar-pepper orange peel, including：Cutting, lactobacillus-fermented, kneading, yeast fermentation, dry, packaging；Method is simple, and it is tasty that obtained orange peel is vinegar-pepper, soft chewiness, and aromatic flavour is safe and healthy without any additive, increases the deep processed product of in the market orange peel, meets nutrition and the mouthfeel demand of consumer；Lactobacillus-fermented is carried out after orange peel slitting, reduces pH, produces abundant small molecule fragrance and nutritional ingredient, desalinates orange peel bitter taste, increases orange peel pliability；Kneaded after lactobacillus-fermented, discharge the essential oil in orange peel, increase the fragrance and flexibility of orange peel；Yeast fermentation is carried out after kneading, makes orange peel mellow in taste, the essential oil discharged when fully fermentation kneads, orange peel bitter taste is removed, produces the fragrance and nutritional ingredient of small molecule, continues Low-temperature yeast fermentation after adding flavoring, make orange peel mouthfeel plentiful, aromatic flavour is vinegar-pepper tasty and refreshing.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of method for salting of vinegar-pepper orange peel.
Background technology
Orange peel is typically all directly to be thrown away as discarded object, but orange peel is rich in vitamin and essential oil, can ventilate refresh oneself,
Invigorating the spleen dehumidifying, promote gastrointestinal function, clearing lung and eliminating phlegm, and very big waste can be caused by directly throwing away, and orange peel is carried out deep processing at present
Method it is seldom, be typically all it is drying after be used as spice, have that a small amount of orange peel for preparing is sugared, and be by cooking and extruding repeatedly
The bitter taste in orange peel is removed afterwards, but also been removed the nutritional ingredient of orange peel at the same time；Salted ＆ preserved vegetable is various in style currently on the market, but
It is the vinegar-pepper orange peel do not pickled also.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of method for salting of vinegar-pepper orange peel.
A kind of method for salting of vinegar-pepper orange peel, comprises the following steps：
（1）Cutting：Fresh orange peel is cleaned, cuts off two sections, stripping and slicing, size is 2 ~ 3cm, obtains orange peel block；
（2）Lactobacillus-fermented：Lactic acid bacteria solution is accessed into orange peel block, is uniformly mixed, when 40 ~ 42 DEG C of fermentations 30 ~ 40 are small, drop
Low pH, produces abundant small molecule fragrance and nutritional ingredient, desalinates orange peel bitter taste, increases orange peel pliability, obtains lactobacillus-fermented
Orange peel；
（3）Kneading：Lactic fermentation orange peel is placed in tumbler, in 8 ~ 10 revs/min of tumblings 20 ~ 25 minutes, is discharged in orange peel
Essential oil, increases the fragrance and flexibility of orange peel, easy to digest and assimilate, obtains kneading orange peel；
（4）Yeast ferments：Angel Yeast is accessed into kneading orange peel, is fermented 2 ~ 3 days in 30 ~ 32 DEG C, is made orange peel mellow in taste, fill
The essential oil discharged during distribution ferment kneading, removes orange peel bitter taste, produces the fragrance and nutritional ingredient of small molecule, add flavoring, in
21 ~ 23 DEG C continue fermentation 20 ~ 24 it is small when, increase orange peel flavor, make orange peel mouthfeel plentiful, aromatic flavour is vinegar-pepper tasty and refreshing, obtains yeast
Ferment orange peel；
（5）It is dry：Yeast fermentation orange peel is placed in freeze drier, it is 16 ~ 18% to be freeze-dried to water content, reduces orange peel
Water content, makes orange peel softness chewiness, and whole preparation process avoids using high temperature, retains the fragrance and nutritional ingredient of orange peel, meets
The mouthfeel and nutritional need of consumer, obtains dry orange peel；
（6）Packaging：Vacuum packaging, radio sterilization, obtains vinegar-pepper orange peel.
The step（2）Lactic acid bacteria solution, addition be orange peel weight 8 ~ 10%, by the raw material group of following parts by weight
Into：Soyabean oligosaccharides 13 ~ 15, ferrous gluconate 2 ~ 4, lactic acid bacteria 3 ~ 5, water 90 ~ 100, all raw materials are mixed, obtain lactic acid bacteria
Solution.
The lactic acid bacteria, through re-activation, centrifugation, takes precipitation, is made of the bacterial strain of following parts by weight：Bifidobacterium 17
~ 19, Lactobacillus delbrueckii 14 ~ 16, lactobacillus bulgaricus 11 ~ 13, lactobacillus acidophilus 11 ~ 13.
The step（4）Angel Yeast, addition be orange peel weight 4 ~ 6%.
The step（4）Flavoring, addition be orange peel weight 12 ~ 14%, be made of the raw material of following parts by weight：
Salt 21 ~ 23, capsicum 26 ~ 28, shallot 17 ~ 19, Chinese prickly ash 17 ~ 19, pepper 14 ~ 16, Chinese cassia tree 14 ~ 16, cumin 10 ~ 12, tsaoko 7 ~
9th, fructus amomi 7 ~ 9, nutmeg 6 ~ 8, fragrant sand 6 ~ 8.
The step（5）Freeze-drying, temperature be -41 ~ -39 DEG C.
The vinegar-pepper orange peel that the method for salting of the vinegar-pepper orange peel obtains.
It is an advantage of the invention that：The method for salting of vinegar-pepper orange peel provided by the invention, method is simple, and obtained orange peel is vinegar-pepper
Tasty, soft chewiness, aromatic flavour is safe and healthy without any additive, increases the deep processed product of in the market orange peel, full
The nutrition of sufficient consumer and mouthfeel demand；Lactobacillus-fermented is carried out after orange peel slitting, pH is reduced, produces abundant small molecule fragrance
And nutritional ingredient, desalinate orange peel bitter taste, increase orange peel pliability；Kneaded after lactobacillus-fermented, quickly carry out tumbling, discharged
Essential oil in orange peel, increases the fragrance and flexibility of orange peel, easy to digest and assimilate；Yeast fermentation is carried out after kneading, makes orange peel mouth
Feel mellow, the essential oil discharged when fully fermentation kneads, removes orange peel bitter taste, produces the fragrance and nutritional ingredient of small molecule, adds
Continue Low-temperature yeast fermentation after flavoring, increase orange peel flavor, make orange peel mouthfeel plentiful, aromatic flavour is vinegar-pepper tasty and refreshing；Ferment
It is freeze-dried after mother's fermentation, reduces orange peel water content, make orange peel softness chewiness, whole preparation process avoids using high temperature,
Retain the fragrance and nutritional ingredient of orange peel, meet the mouthfeel and nutritional need of consumer.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of method for salting of vinegar-pepper orange peel, comprises the following steps：
（1）Cutting：Fresh orange peel is cleaned, cuts off two sections, stripping and slicing, size is 2 ~ 3cm, obtains orange peel block；
（2）Lactobacillus-fermented：Lactic acid bacteria solution is accessed into orange peel block, is uniformly mixed, when 40 DEG C of fermentations 30 are small, reduces pH,
Abundant small molecule fragrance and nutritional ingredient are produced, desalinates orange peel bitter taste, increases orange peel pliability, obtains lactobacillus-fermented orange peel；
The lactic acid bacteria solution, addition are the 8% of orange peel weight, are made of the raw material of following parts by weight：Soyabean oligosaccharides 13, Portugal
Grape saccharic acid ferrous iron 2, lactic acid bacteria 3, water 90, all raw materials are mixed, and obtain lactic acid bacteria solution；The lactic acid bacteria, through re-activation,
Centrifugation, takes precipitation, is made of the bacterial strain of following parts by weight：Bifidobacterium 17, Lactobacillus delbrueckii 14, lactobacillus bulgaricus 11,
Lactobacillus acidophilus 11；
（3）Kneading：Lactic fermentation orange peel is placed in tumbler, in 8 revs/min of tumblings 20 minutes, the essential oil in orange peel is discharged, increases
Add the fragrance and flexibility of orange peel, easy to digest and assimilate, obtain kneading orange peel；
（4）Yeast ferments：Angel Yeast is accessed into kneading orange peel, addition is the 4% of orange peel weight, is fermented 2 days in 30 DEG C,
Make orange peel mellow in taste, fully fermentation kneading when the essential oil that discharges, remove orange peel bitter taste, produce the fragrance of small molecule and nutrition into
Point, add flavoring, in 21 DEG C continue fermentation 20 it is small when, increase orange peel flavor, make orange peel mouthfeel plentiful, aromatic flavour is vinegar-pepper
It is tasty and refreshing, obtain yeast fermentation orange peel；The flavoring, addition is the 12% of orange peel weight, by the raw material group of following parts by weight
Into：Salt 21, capsicum 26, shallot 17, Chinese prickly ash 17, pepper 14, Chinese cassia tree 14, cumin 10, tsaoko 7, fructus amomi 7, nutmeg 6, fragrant sand 6；
（5）It is dry：Yeast fermentation orange peel is placed in freeze drier, temperature is -41 DEG C, be freeze-dried to water content for 16 ~
18%, orange peel water content is reduced, makes orange peel softness chewiness, whole preparation process avoids using high temperature, retains fragrance and the battalion of orange peel
Form point, meet the mouthfeel and nutritional need of consumer, obtain dry orange peel；
（6）Packaging：Vacuum packaging, radio sterilization, obtains vinegar-pepper orange peel.
Embodiment 2
A kind of method for salting of vinegar-pepper orange peel, comprises the following steps：
（1）Cutting：Fresh orange peel is cleaned, cuts off two sections, stripping and slicing, size is 2 ~ 3cm, obtains orange peel block；
（2）Lactobacillus-fermented：Lactic acid bacteria solution is accessed into orange peel block, is uniformly mixed, when 41 DEG C of fermentations 35 are small, reduces pH,
Abundant small molecule fragrance and nutritional ingredient are produced, desalinates orange peel bitter taste, increases orange peel pliability, obtains lactobacillus-fermented orange peel；
The lactic acid bacteria solution, addition are the 9% of orange peel weight, are made of the raw material of following parts by weight：Soyabean oligosaccharides 14, Portugal
Grape saccharic acid ferrous iron 3, lactic acid bacteria 4, water 95, all raw materials are mixed, and obtain lactic acid bacteria solution；The lactic acid bacteria, through re-activation,
Centrifugation, takes precipitation, is made of the bacterial strain of following parts by weight：Bifidobacterium 18, Lactobacillus delbrueckii 15, lactobacillus bulgaricus 12,
Lactobacillus acidophilus 12；
（3）Kneading：Lactic fermentation orange peel is placed in tumbler, in 9 revs/min of tumblings 23 minutes, the essential oil in orange peel is discharged, increases
Add the fragrance and flexibility of orange peel, easy to digest and assimilate, obtain kneading orange peel；
（4）Yeast ferments：Angel Yeast is accessed into kneading orange peel, addition is the 5% of orange peel weight, is fermented 2 days in 31 DEG C,
Make orange peel mellow in taste, fully fermentation kneading when the essential oil that discharges, remove orange peel bitter taste, produce the fragrance of small molecule and nutrition into
Point, add flavoring, in 22 DEG C continue fermentation 22 it is small when, increase orange peel flavor, make orange peel mouthfeel plentiful, aromatic flavour is vinegar-pepper
It is tasty and refreshing, obtain yeast fermentation orange peel；The flavoring, addition is the 13% of orange peel weight, by the raw material group of following parts by weight
Into：Salt 22, capsicum 27, shallot 18, Chinese prickly ash 18, pepper 15, Chinese cassia tree 15, cumin 11, tsaoko 8, fructus amomi 8, nutmeg 7, fragrant sand 7；
（5）It is dry：Yeast fermentation orange peel is placed in freeze drier, temperature is -40 DEG C, be freeze-dried to water content for 16 ~
18%, orange peel water content is reduced, makes orange peel softness chewiness, whole preparation process avoids using high temperature, retains fragrance and the battalion of orange peel
Form point, meet the mouthfeel and nutritional need of consumer, obtain dry orange peel；
（6）Packaging：Vacuum packaging, radio sterilization, obtains vinegar-pepper orange peel.
Embodiment 3
A kind of method for salting of vinegar-pepper orange peel, comprises the following steps：
（1）Cutting：Fresh orange peel is cleaned, cuts off two sections, stripping and slicing, size is 2 ~ 3cm, obtains orange peel block；
（2）Lactobacillus-fermented：Lactic acid bacteria solution is accessed into orange peel block, is uniformly mixed, when 42 DEG C of fermentations 40 are small, reduces pH,
Abundant small molecule fragrance and nutritional ingredient are produced, desalinates orange peel bitter taste, increases orange peel pliability, obtains lactobacillus-fermented orange peel；
The lactic acid bacteria solution, addition are the 10% of orange peel weight, are made of the raw material of following parts by weight：Soyabean oligosaccharides 15, Portugal
Grape saccharic acid ferrous iron 4, lactic acid bacteria 5, water 100, all raw materials are mixed, and obtain lactic acid bacteria solution；The lactic acid bacteria, through secondary work
Change, centrifugation, takes precipitation, be made of the bacterial strain of following parts by weight：Bifidobacterium 19, Lactobacillus delbrueckii 16, lactobacillus bulgaricus
13rd, lactobacillus acidophilus 13；
（3）Kneading：Lactic fermentation orange peel is placed in tumbler, in 10 revs/min of tumblings 25 minutes, discharges the essential oil in orange peel,
Increase the fragrance and flexibility of orange peel, easy to digest and assimilate, obtain kneading orange peel；
（4）Yeast ferments：Angel Yeast is accessed into kneading orange peel, addition is the 6% of orange peel weight, is fermented 3 days in 32 DEG C,
Make orange peel mellow in taste, fully fermentation kneading when the essential oil that discharges, remove orange peel bitter taste, produce the fragrance of small molecule and nutrition into
Point, add flavoring, in 23 DEG C continue fermentation 24 it is small when, increase orange peel flavor, make orange peel mouthfeel plentiful, aromatic flavour is vinegar-pepper
It is tasty and refreshing, obtain yeast fermentation orange peel；The flavoring, addition is the 14% of orange peel weight, by the raw material group of following parts by weight
Into：Salt 23, capsicum 28, shallot 19, Chinese prickly ash 19, pepper 16, Chinese cassia tree 16, cumin 12, tsaoko 9, fructus amomi 9, nutmeg 8, fragrant sand 8；
（5）It is dry：Yeast fermentation orange peel is placed in freeze drier, temperature is -39 DEG C, be freeze-dried to water content for 16 ~
18%, orange peel water content is reduced, makes orange peel softness chewiness, whole preparation process avoids using high temperature, retains fragrance and the battalion of orange peel
Form point, meet the mouthfeel and nutritional need of consumer, obtain dry orange peel；
（6）Packaging：Vacuum packaging, radio sterilization, obtains vinegar-pepper orange peel.
Comparative example 1
Removal step（2）In ferrous gluconate, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）In lactic acid bacteria, remaining method, with embodiment 1.
Comparative example 3
Removal step（3）In kneading, remaining method, with embodiment 1.
Comparative example 4
Removal step（4）In Angel Yeast, remaining method, with embodiment 1.
Comparative example 5
Removal step（4）In flavoring, remaining method, with embodiment 1.
Comparative example 6
Removal step（4）In continue ferment, remaining method, with embodiment 1.
Comparative example 7
Removal step（5）In freeze-drying, remaining method, with embodiment 1.
Comparative example 8
Existing commercially available traditional orange peel sugar.
The nutrition of embodiment and comparative example orange peel and flavor：
The preparation of raw material is carried out according to the raw material of embodiment and comparative example respectively, embodiment and comparative example orange peel is respectively adopted
Prepared by preparation method, and randomly choose 40 health volunteers, and the age is 18 ~ 60 years old, and carrying out sense organ to each group orange peel comments
It is fixed, need to be gargled with mineral water before every kind of product sensory evaluation, the nutrition of embodiment and comparative example orange peel and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example orange peel and flavor
| Project | Iron/(mg/100g) | Nitrite/(mg/kg) | Flavor |
| Embodiment 1 | 3.6 | 5.5 | Aromatic flavour, vinegar-pepper chewiness |
| Embodiment 2 | 3.8 | 5.2 | Aromatic flavour, vinegar-pepper chewiness |
| Embodiment 3 | 3.7 | 5.4 | Aromatic flavour, vinegar-pepper chewiness |
| Comparative example 1 | 0.8 | 6.6 | Fragrance is light, light bitter taste |
| Comparative example 2 | 2.7 | 7.3 | Fragrance is light, bitter taste |
| Comparative example 3 | 2.9 | 7.2 | Fragrance is light, and chewiness is poor |
| Comparative example 4 | 2.6 | 8.2 | Fragrance is light, dense bitter taste |
| Comparative example 5 | 3.2 | 7.4 | It is boring, bitter taste |
| Comparative example 6 | 3.4 | 7.1 | Fragrance is light, light bitter taste |
| Comparative example 7 | 3.5 | 5.7 | Chewiness is poor |
| Comparative example 8 | 0.3 | 9.6 | Fragrance is light, and chewiness is poor |
From table 1 the result shows that, the vinegar-pepper orange peel of embodiment, iron content is substantially high compared with comparative example, content of nitrite substantially compared with
Comparative example is low, and well below national standard 20mg/kg, aromatic flavour, vinegar-pepper chewiness, illustrates vinegar-pepper orange peel tool provided by the invention
There are good nutrition and flavor.
Claims (7)
1. a kind of method for salting of vinegar-pepper orange peel, it is characterised in that comprise the following steps：
（1）Cutting：Fresh orange peel is cleaned, cuts off two sections, stripping and slicing, size is 2 ~ 3cm, obtains orange peel block；
（2）Lactobacillus-fermented：Lactic acid bacteria solution is accessed into orange peel block, is uniformly mixed, when 40 ~ 42 DEG C of fermentations 30 ~ 40 are small, is obtained
Lactobacillus-fermented orange peel；
（3）Kneading：Lactic fermentation orange peel is placed in tumbler, in 8 ~ 10 revs/min of tumblings 20 ~ 25 minutes, obtains kneading orange peel；
（4）Yeast ferments：Angel Yeast is accessed into kneading orange peel, is fermented 2 ~ 3 days in 30 ~ 32 DEG C, adds flavoring, in 21 ~
23 DEG C continue fermentation 20 ~ 24 it is small when, obtain yeast fermentation orange peel；
（5）It is dry：Yeast fermentation orange peel is placed in freeze drier, it is 16 ~ 18% to be freeze-dried to water content, must dry orange
Skin；
（6）Packaging：Vacuum packaging, radio sterilization, obtains vinegar-pepper orange peel.
2. the method for salting of vinegar-pepper orange peel according to claim 1, it is characterised in that the step（2）Lactic acid bacteria solution,
Addition is the 8 ~ 10% of orange peel weight, is made of the raw material of following parts by weight：Soyabean oligosaccharides 13 ~ 15, ferrous gluconate 2 ~
4th, lactic acid bacteria 3 ~ 5, water 90 ~ 100, all raw materials are mixed, and obtain lactic acid bacteria solution.
3. the method for salting of vinegar-pepper orange peel according to claim 2, it is characterised in that the lactic acid bacteria, through re-activation,
Centrifugation, takes precipitation, is made of the bacterial strain of following parts by weight：Bifidobacterium 17 ~ 19, Lactobacillus delbrueckii 14 ~ 16, bulgarian milk bar
Bacterium 11 ~ 13, lactobacillus acidophilus 11 ~ 13.
4. the method for salting of vinegar-pepper orange peel according to claim 1, it is characterised in that the step（4）Angel Yeast, add
Enter 4 ~ 6% that amount is orange peel weight.
5. the method for salting of vinegar-pepper orange peel according to claim 1, it is characterised in that the step（4）Flavoring, add
Measure as the 12 ~ 14% of orange peel weight, be made of the raw material of following parts by weight：Salt 21 ~ 23, capsicum 26 ~ 28, shallot 17 ~ 19, flower
Green pepper 17 ~ 19, pepper 14 ~ 16, Chinese cassia tree 14 ~ 16, cumin 10 ~ 12, tsaoko 7 ~ 9, fructus amomi 7 ~ 9, nutmeg 6 ~ 8, fragrant sand 6 ~ 8.
6. the method for salting of vinegar-pepper orange peel according to claim 1, it is characterised in that the step（5）Freeze-drying, temperature
Spend for -41 ~ -39 DEG C.
7. the vinegar-pepper orange peel that a kind of method for salting of any one of claim 1 ~ 6 vinegar-pepper orange peel obtains.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050975A (en) * | 2019-04-20 | 2019-07-26 | 华南农业大学 | A kind of orange peel pickles and preparation method thereof |
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2017
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050975A (en) * | 2019-04-20 | 2019-07-26 | 华南农业大学 | A kind of orange peel pickles and preparation method thereof |
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