CN108618052A - Stomach invigorating jujube mixes meal pickles and production method - Google Patents
Stomach invigorating jujube mixes meal pickles and production method Download PDFInfo
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- CN108618052A CN108618052A CN201810454017.2A CN201810454017A CN108618052A CN 108618052 A CN108618052 A CN 108618052A CN 201810454017 A CN201810454017 A CN 201810454017A CN 108618052 A CN108618052 A CN 108618052A
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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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Abstract
The invention discloses a kind of stomach invigorating jujubes to mix meal pickles, and constituent and parts by weight are：100 200 parts of preserved materials, 10 20 parts of nutrition particle, 10 20 parts of fresh-keeping pressure-sensitive microcapsules, 20 25 parts of anti-corrosion slow-release microcapsule, 0.5 5 parts of sesame oil, 0.5 5 parts of zanthoxylum powder, 0.1 5 parts of five-spice powder.This pickles adds metal nutritional granular, improves nutritive value, and fresh-keeping microcapsules are added, and improves freshness date, good mouthfeel, stomach invigorating beauty treatment, and this pickles is full of nutrition, enriches the type of food, greatly meets consumer demand.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of stomach invigorating jujube mixes meal pickles and production method.
Background technology
Jujube is rich in multiple nutritional components, and wherein VC contents come out at the top in fruit, have the laudatory title of vitamin king, have
The effect of blood-enriching face-nourishing treatment insomnia.Peanut protein contains eight kinds of amino acid needed by human, can not only provide a large amount of albumen, fat
Fat and energy, and diet saturated fat can be reduced and increase the intake of unsaturated fatty acid.In addition, peanut red coat is to anaemia etc.
Disease has positive effect, at the same have hair tonic, black hair effect.Mushroom is deep by numerous groups because of its abundant nutrition, unique flavor
Many likes, is known as " queen in mushroom ", while having a variety of medicinal efficacies concurrently.Carrot nutritional value is very high, contains abundant egg
White matter and lignin, and contain abundant carrotene, vitamin C and B family vitamin, it is known as " glabrousleaf asiabell root ".Water chestnut has from ancient times
The good reputation of " underground pyrus nivalis ", northerner regard it as " Jiangnan ginseng ".Its meat be white, quality it is tender and crisp, succulence and sweet tea, nutrition are rich
Richness, while also possessing good dietotherapy effect.The substances such as Jiang Hanyou protein, carbohydrate, vitamin, and contain plant antibiotic,
Ginger also contains more volatile oil, and human body can be inhibited to prevent the accumulation of liver and serum cholesterol to the absorption of cholesterol.
The auxiliary dish that meal pickles are people's daily consumptions is mixed, the vegetables after being pickled with seasonings such as salt have stronger
Saline taste.Can long-term preservation, but tradition mixes meal pickles and is put into that salted vegetables type is more single, and nutrition is also single, with people's life water
Flat increasingly raising, requirement of the people for food be also it is higher and higher, it is more and more diversified, it is existing to have mixed meal pickles type
Through consumer demand cannot be met.
By retrieval, following several and the relevant patent publication us of present patent application are found：
1, number of patent application CN201410824185.8, it is a kind of using bamboo shoots as the salted vegetable product of primary raw material and its processing side
Method.Produced by the present invention using bamboo shoots as the salted vegetable product of primary raw material, uniform color is bright, crisp taste, vinegar-pepper palatable, promotes
Appetite.Fermenting agent to be added, fermentation period is shortened, has saved production time and cost, nutrition is more easily digested,
Fragrance is also added, flavouring renders palatable, inhibits harmful levels of pathogens, wherein addition Chinese medicine beneficiating ingredient, has nourishing the stomach to improve the production of body fluid, cancer-resisting etc.
Effect.But the fermentation of this product is fermented using environment temperature, and when fermentation easy tos produce a large amount of harmful bacterias, such as Escherichia coli, corruption
Bacterium is unfavorable for storing.
2, number of patent application CN201410352299.7, water chestnut pickles and processing technology.Instant salt down the present invention relates to a kind of
Vegetables processed, technological process are that container has cleaning → zymotic fluid preparation → sorting → pretreatment → brewed → packaging → vacuum seal
→ finished product.This product is using liquor made from sorghum, capsicum, ginger, lactic acid bacteria as zymotic fluid, natural health, but lactobacillus-fermented, pH
It is worth unstable, is also easy to produce nitrite substance.
3, number of patent application CN200810010642.4, a kind of method for salting of relish.The present invention is a kind of nutrition
Abundant relish, image beauty, are conducive to health at the appetite that can enhance people.Vacuum packaged instant is transported for long-distance, and is protected
The matter phase up to more than half a year, is produced on a large scale, and is easily formed industrialization.But method and process is simple, and sterilization is not thorough, and is easy to grow
Raw harmful bacteria, and fermentation time is long, efficiency is low.
By comparison, there is the difference of essence with above-mentioned patent publication us in present patent application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of stomach invigorating jujube to mix meal pickles and making
Method, the pickles add metal nutritional granular, improve nutritive value, are added fresh-keeping microcapsules, improve freshness date, good mouthfeel,
Stomach invigorating beauty treatment, and this pickles is full of nutrition, enriches the type of food, greatly meets consumer demand.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of stomach invigorating jujube mixes meal pickles, and constituent and parts by weight are：
100-200 parts of preserved materials, 10-20 parts of nutrition particle, fresh-keeping pressure-sensitive microcapsules 10-20 parts, anti-corrosion slow-release microcapsule
20-25 parts, 0.5-5 parts of sesame oil, 0.5-5 parts of zanthoxylum powder, 0.1-5 parts of five-spice powder.
Moreover, the preparation process of the preserved materials is as follows：
(1) raw material pre-treatment：
1. jujube pre-treatment：Jujube is polished 20min in belt grinder, then under the conditions of temperature 45 C, in jujube weight
The mixed aqueous solution for the pectase that the cellulase and 0.2% enzyme activity of jujube weight that 0.2% enzyme activity is 100,000 u/g are 50,000 u/g
Middle immersion 1h, is pulled out, stoning, is dried 15min under the conditions of 80 DEG C, is then used microtome, thickness 2mm obtains red date slices, standby
With；
2. peanut pre-treatment：By peanut decladding, peanut grain is obtained, the rotten useless peanut grain of removal is put into boiled water
15min is boiled, pulls out and drains, peanut after must handling is spare；
3. carrot pre-treatment：Carrot cleaning is clean, it is cut into ding shape；By diced carrot mass ratio be 1：1 compound shield
Color liquid, compound crispness retaining agent mixed aqueous solution in carry out blanching, 80 DEG C of blanching temperature, the time, 1min was pulled out, was dried, after obtaining processing
Carrot, it is spare；
Wherein, the constituent of the compound colour protecting liquid and final concentration of in mixed aqueous solution：Zinc gluconate
3mg/L, zinc lactate 40mg/L, sodium bicarbonate 260mg/L, sodium sulfite 260mg/L, zinc acetate 20mg/L；The compound guarantor is crisp
The constituent of agent and final concentration of in mixed aqueous solution：Calcium lactate 80mg/L, calcium chloride 30mg/L, magnesium chloride 100mg/
The mixed aqueous solution of L；
4. water chestnut pre-treatment：Select in the same size, the fresh water chestnut of no insect pest removes the peel the water chestnut after selecting with skinning machine,
It is cleaned according to water chestnut processing request, water chestnut is cut into small pieces, be placed in 30 seconds in boiling water and pull out, then water chestnut is placed in -18
DEG C freezing region freeze 2min, using colour protecting liquid impregnate 1h, pull out and drain away the water, water chestnut after must handling is spare；
Wherein, the colour protecting liquid is：Sodium sulfite 0.1-0.5%, citric acid 0.1-0.5%, ascorbic acid 0.1-
0.5%, sodium chloride 0.1-0.5%, remaining is water, and above-mentioned percentage is mass percent；
5. mushroom pre-treatment：Mushroom is selected, and is picked to mushroom cap, rejects impurity, foreign matter and go mouldy mushroom and the mushroom that damages by worms, clearly
Wash, be soaked 3h, after mushroom cap rise completely hair, without hard-core after drain away the water, the thin slice of 8mm thickness is cut into slicer, obtains mushroom pieces, it is standby
With；
6. ginger pre-treatment：It is raw material to choose ginger fresh, that nothing is rotten, is rinsed well first with clear water, with residual clean clear leaching
Bubble 20-30 minutes, then rejects inedible part, and ginger is cut into the ginger splices that thickness is 1cm with slicer, in 90 DEG C of boiling hot 5min,
The ginger splices that heat has been floated is cooled to room temperature, drains its surface moisture, ginger splices after must handling is spare；
(2) fermentation collaboration acetic gas is marinated
Ginger splices after water chestnut, mushroom pieces, processing after carrot, processing after peanut, processing after red date slices, processing is uniformly mixed,
Then soya-bean polypeptides are added by 5% inoculated plant lactobacillus of inoculum concentration in the Sterile Saline that 10wt% is added, under the conditions of 35 DEG C,
Nitrogen is passed through in rotor fermenter, nanometer ultrasonic atomizatio adds acetum in fermentation process, keeps the humidity in fermentation
100%, 5% acetic gas concentration, 35 DEG C of fermentation 4h, then fermentation jar temperature is transferred to 6 DEG C, ferment 3h；After-ripening 12h under room temperature,
Obtain the pickles to have fermented；
(3) pressurization pickling
It takes sodium glutamate, hydrolytic plant protein powder, inosinicacid and guanylic acid to be mixed and made into tasty agents and be added to have fermented
In pickles, salt, soy sauce is then added, stirs evenly, is put into pickling machine and modulates taste, under nitrogen charging oxygen free condition, setting
Pressure value is 0.12MPa, pickles 60min, obtains preserved materials；
Wherein, red date slices 30-50 parts, peanut 20-30 parts after processing, 20-30 parts of mushroom pieces, carrot 20-30 after processing
Part, water chestnut 20-30 parts after processing, ginger splices 10-20 parts after processing, 5-10 parts of Sterile Saline, 0.5-5 parts of soya-bean polypeptides, glutamic acid
2-10 parts of sodium, 0.5-5 parts of hydrolytic plant protein powder, 1.0-5 parts of inosinicacid, 0.01-0.1 parts of guanylic acid, 2-3 parts of salt, soy sauce
5-10 parts, above-mentioned number is parts by weight.
Moreover, the preparation process of the nutrition particle is as follows：
By soybean protein：The mass ratio of starch is 1：0.5 weighs soybean protein, starch and is dissolved in water, and the quality of starch is dense
Degree is 15%, adds 7.5U/g SPI enzymes, is stirred 15 minutes under the conditions of 80 DEG C, and starch soybean protein mixed gel is made；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/g
SPI enzymes stir 15min under the conditions of 80 DEG C, and soy protein gel is made；
Low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization reaches
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 80 DEG C, and 5min, pressure release is kept to take out swelling granular, obtain 0.5mm
Particle；It prepares containing ferro element, calcium constituent, sodium element, potassium element nutrition aqueous solution；Swelling granular is immersed in nutrition aqueous solution
In, nutritional ingredient is loaded in the reticular structure of swelling granular surface and inside, impregnate 15min, takes out drying；
Secondary roller coating：Particle after drying is immersed in soy protein gel, it is dry after stirring, it is irregular to form 1mm
Enwrapped granule to get nutrition particle.
Moreover, the preparation process of the fresh-keeping pressure-sensitive microcapsules is as follows：
Using gelatin, pectin compound as wall material when preparation, NaHCO3For core material, olive oil is emulsifier, gluconic acid-δ-
Lactone is curing agent, wherein is counted in parts by weight, 1 part of gelatin, 1.5 parts of pectin, 0.5 part of olive oil, glucono-δ-lactone
0.05 part, specific preparation process is as follows：
The aqueous gelatin solution that mass concentration is 1% is prepared, pH to 6.5 is adjusted, olive oil is added, breast under 50 DEG C of water bath conditions
Change 3min, forms uniform emulsion；The aqueous pectin solution for preparing mass concentration 1.5%, is added dropwise in emulsion, 50 DEG C
Constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.4 to make pH value；With mass concentration 10%NaOH
The NaHCO of system gross mass 10% is added after solution tune pH to 9.0,5min3Powder makes it be cooled to 10 DEG C with ice water cooling,
Persistently stir 20min, 0.1% glucono-δ-lactone of mass concentration be added, cure 30min, after microcapsules suspension is stood
Layering, removes subnatant, upper layer is washed 3 times with clear water, filters to obtain fresh-keeping pressure-sensitive microcapsules.
Moreover, the preparation process of the anti-corrosion slow-release microcapsule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
The nisin solution 3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately
Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented
Rotten spansule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method that stomach invigorating jujube as described above mixes meal pickles, steps are as follows：
After preserved materials, nutrition particle, fresh-keeping pressure-sensitive microcapsules, anti-corrosion spansule mixing, sesame oil, Chinese prickly ash are added
Powder, five-spice powder stir evenly and mix meal pickles to get stomach invigorating jujube.
The advantages of present invention obtains and good effect are：
1, this pickles include preserved materials, nutrition particle, fresh-keeping pressure-sensitive microcapsules, anti-corrosion spansule, sesame oil, zanthoxylum powder,
Five-spice powder, the pickles add nutritional granular, improve nutritive value, and fresh-keeping pressure-sensitive microcapsules are added, and improve freshness date, and mouthfeel is good
It is good, stomach invigorating beauty treatment, and this pickles is full of nutrition, enriches the type of food, greatly meets consumer demand.
2, traditional pickles easy to produce nitrite substance in curing process, and nitrite is strong carcinogen nitrous
The precursor substance of amine easily combines with the secondary ammonium of nitrogenous compound-in people's stomach, tertiary amine, acyl ammonium and amino acid and forms nitrosamine, right
Human body generates greatly harm.But antioxidant-beans polypeptide is added in pickles of the present invention during the fermentation, can promote to plant
Object lactobacillus ferment makes bacterium degradation and acid degradation become apparent from, while can be ammonia radical ion by nitrate reductase, significantly reduces sub-
Nitrate content.
3, commercially available pickles sterilizing is not thorough, and only adds the delicate flavours conditioning agents such as chickens' extract, monosodium glutamate, and easy mistake is fresh, and taste is poor, easily
Bacterium is grown, but is added to fresh-keeping pressure-sensitive microcapsules in pickles of the present invention, the capsule is with NaHCO3It is fresh-keeping pressure-sensitive micro- for core material
Capsule is blended in pickles, is had certain salinity in pickles, be will produce slightly sour environment in solution, can be right under slightly sour environment
Wall material gelatin and pectin generate acidification, when wall material generates gap, internal NaHCO3Or carbonate will produce carbon dioxide
Gas reduces the acidity of space gases in bottle, prolongs storage period.
4, it commonly mixes meal pickles nutriment in processing curing process largely to lose, pickles of the present invention add iron, calcium, sodium
Equal fortifications substance, and " load particle " technique is utilized to make nutrition particle, in granulation process, after two kinds of gels are mixed
Mutual cover is carried out, formation density is big, the more gels of spatial hole position, then carries out puffing, puffing rear adsorbing metal ions again
Nutriment can improve adsorbance, and according to actually detected, adsorbance improves 20% or so than single gel, in addition, carrying out two
Secondary film and package seal metal ion in puffing protein body up for safekeeping, prevent loss and the surface metal battalion of nutriment
Influence of the object to mouthfeel is supported, can have the function that a kind of " sustained release ", to preferably be absorbed by human body.
5, this pickles is added to anti-corrosion spansule, and pickles quality, Shelf-life is effectively ensured, and the shelf-life can extend 2-
3 months.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1：
A kind of stomach invigorating jujube mixes meal pickles, and constituent and parts by weight are：
100 parts of preserved materials, 10 parts of nutrition particle, 10 parts of fresh-keeping pressure-sensitive microcapsules, 20 parts of anti-corrosion slow-release microcapsule, sesame oil
0.5 part, 0.5 part of zanthoxylum powder, 0.1 part of five-spice powder.
The preparation process of the preserved materials is as follows：
(1) raw material pre-treatment：
1. jujube pre-treatment：Jujube is polished 20min in belt grinder, then under the conditions of temperature 45 C, in jujube weight
The mixed aqueous solution for the pectase that the cellulase and 0.2% enzyme activity of jujube weight that 0.2% enzyme activity is 100,000 u/g are 50,000 u/g
Middle immersion 1h, is pulled out, stoning, is dried 15min under the conditions of 80 DEG C, is then used microtome, thickness 2mm obtains red date slices, standby
With；
2. peanut pre-treatment：By peanut decladding, peanut grain is obtained, the rotten useless peanut grain of removal is put into boiled water
15min is boiled, pulls out and drains, peanut after must handling is spare；
3. carrot pre-treatment：Carrot cleaning is clean, it is cut into ding shape；By diced carrot mass ratio be 1：1 compound shield
Color liquid, compound crispness retaining agent mixed aqueous solution in carry out blanching, 80 DEG C of blanching temperature, the time, 1min was pulled out, was dried, after obtaining processing
Carrot, it is spare；
Wherein, the constituent of the compound colour protecting liquid and final concentration of in mixed aqueous solution：Zinc gluconate
3mg/L, zinc lactate 40mg/L, sodium bicarbonate 260mg/L, sodium sulfite 260mg/L, zinc acetate 20mg/L；The compound guarantor is crisp
The constituent of agent and final concentration of in mixed aqueous solution：Calcium lactate 80mg/L, calcium chloride 30mg/L, magnesium chloride 100mg/
The mixed aqueous solution of L；
4. water chestnut pre-treatment：Select in the same size, the fresh water chestnut of no insect pest removes the peel the water chestnut after selecting with skinning machine,
It is cleaned according to water chestnut processing request, water chestnut is cut into small pieces, be placed in 30 seconds in boiling water and pull out, then water chestnut is placed in -18
DEG C freezing region freeze 2min, using colour protecting liquid impregnate 1h, pull out and drain away the water, water chestnut after must handling is spare；
Wherein, the colour protecting liquid is：Sodium sulfite 0.1-0.5%, citric acid 0.1-0.5%, ascorbic acid 0.1-
0.5%, sodium chloride 0.1-0.5%, remaining is water, and above-mentioned percentage is mass percent；
5. mushroom pre-treatment：Mushroom is selected, and is picked to mushroom cap, rejects impurity, foreign matter and go mouldy mushroom and the mushroom that damages by worms, clearly
Wash, be soaked 3h, after mushroom cap rise completely hair, without hard-core after drain away the water, the thin slice of 8mm thickness is cut into slicer, obtains mushroom pieces, it is standby
With；
6. ginger pre-treatment：It is raw material to choose ginger fresh, that nothing is rotten, and raw material preferably should not be too old, also should not be too tender, first
First rinsed well with clear water, with residual clean clear immersion 20-30 minutes, then the inedible portion such as reject the ginger base of a fruit, crust and pest and disease damage
Point, ginger is cut into the ginger splices that thickness is 1cm with slicer, in 90 DEG C of boiling hot 5min, the ginger splices that heat has been floated is cooled to room temperature, is drained
Its surface moisture, ginger splices after must handling are spare；
(2) fermentation collaboration acetic gas is marinated
Ginger splices after water chestnut, mushroom pieces, processing after carrot, processing after peanut, processing after red date slices, processing is uniformly mixed,
Then soya-bean polypeptides are added by 5% inoculated plant lactobacillus of inoculum concentration in the Sterile Saline that 10wt% is added, under the conditions of 35 DEG C,
Nitrogen is passed through in rotor fermenter, nanometer ultrasonic atomizatio adds acetum in fermentation process, keeps the humidity in fermentation
100%, 5% acetic gas concentration, 35 DEG C of fermentation 4h, then fermentation jar temperature is transferred to 6 DEG C, ferment 3h；After-ripening 12h under room temperature,
Obtain the pickles to have fermented；
(3) pressurization pickling
It takes sodium glutamate, hydrolytic plant protein powder, inosinicacid and guanylic acid to be mixed and made into tasty agents and be added to have fermented
In pickles, salt, soy sauce is then added, stirs evenly, is put into pickling machine and modulates taste, under nitrogen charging oxygen free condition, setting
Pressure value is 0.12MPa, pickles 60min, obtains preserved materials；
Wherein, red date slices 30-50 parts, peanut 20-30 parts after processing, 20-30 parts of mushroom pieces, carrot 20-30 after processing
Part, water chestnut 20-30 parts after processing, ginger splices 10-20 parts after processing, 5-10 parts of Sterile Saline, 0.5-5 parts of soya-bean polypeptides, glutamic acid
2-10 parts of sodium, 0.5-5 parts of hydrolytic plant protein powder, 1.0-5 parts of inosinicacid, 0.01-0.1 parts of guanylic acid, 2-3 parts of salt, soy sauce
5-10 parts, above-mentioned number is parts by weight.
The preparation process of the nutrition particle is as follows：
By soybean protein：The mass ratio of starch is 1：0.5 weighs soybean protein, starch and is dissolved in water, and the quality of starch is dense
Degree is 15%, adds 7.5U/g SPI enzymes, is stirred 15 minutes under the conditions of 80 DEG C, and starch soybean protein mixed gel is made；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/g
SPI enzymes stir 15min under the conditions of 80 DEG C, and soy protein gel is made；
Low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization reaches
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 80 DEG C, and 5min, pressure release is kept to take out swelling granular, obtain 0.5mm
Particle；It prepares containing ferro element, calcium constituent, sodium element, potassium element nutrition aqueous solution；Swelling granular is immersed in nutrition aqueous solution
In, nutritional ingredient is loaded in the reticular structure of swelling granular surface and inside, impregnate 15min, takes out drying；
Secondary roller coating：Particle after drying is immersed in soy protein gel, it is dry after stirring, it is irregular to form 1mm
Enwrapped granule to get nutrition particle.
The preparation process of the fresh-keeping pressure-sensitive microcapsules is as follows：
Using gelatin, pectin compound as wall material when preparation, NaHCO3For core material, olive oil is emulsifier, gluconic acid-δ-
Lactone is curing agent, wherein is counted in parts by weight, 1 part of gelatin, 1.5 parts of pectin, 0.5 part of olive oil, glucono-δ-lactone
0.05 part, specific preparation process is as follows：
The aqueous gelatin solution that mass concentration is 1% is prepared, pH to 6.5 is adjusted, olive oil is added, breast under 50 DEG C of water bath conditions
Change 3min, forms uniform emulsion；The aqueous pectin solution for preparing mass concentration 1.5%, is added dropwise in emulsion, 50 DEG C
Constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.4 to make pH value；With mass concentration 10%NaOH
The NaHCO of system gross mass 10% is added after solution tune pH to 9.0,5min3Powder makes it be cooled to 10 DEG C with ice water cooling,
Persistently stir 20min, 0.1% glucono-δ-lactone of mass concentration be added, cure 30min, after microcapsules suspension is stood
Layering, removes subnatant, upper layer is washed 3 times with clear water, filters to obtain fresh-keeping pressure-sensitive microcapsules.
The preparation process of the anti-corrosion slow-release microcapsule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
The nisin solution 3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately
Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented
Rotten spansule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method that stomach invigorating jujube as described above mixes meal pickles, steps are as follows：
After preserved materials, nutrition particle, fresh-keeping pressure-sensitive microcapsules, anti-corrosion spansule mixing, sesame oil, Chinese prickly ash are added
Powder, five-spice powder stir evenly and mix meal pickles to get stomach invigorating jujube.
Embodiment 2：
A kind of stomach invigorating jujube mixes meal pickles, and constituent and parts by weight are：
200 parts of preserved materials, 20 parts of nutrition particle, 20 parts of fresh-keeping pressure-sensitive microcapsules, 25 parts of anti-corrosion slow-release microcapsule, sesame oil 5
Part, 5 parts of zanthoxylum powder, 5 parts of five-spice powder.
The preparation process of the preserved materials is as follows：
(1) raw material pre-treatment：
1. jujube pre-treatment：Jujube is polished 20min in belt grinder, then under the conditions of temperature 45 C, in jujube weight
The mixed aqueous solution for the pectase that the cellulase and 0.2% enzyme activity of jujube weight that 0.2% enzyme activity is 100,000 u/g are 50,000 u/g
Middle immersion 1h, is pulled out, stoning, is dried 15min under the conditions of 80 DEG C, is then used microtome, thickness 2mm obtains red date slices, standby
With；
2. peanut pre-treatment：By peanut decladding, peanut grain is obtained, the rotten useless peanut grain of removal is put into boiled water
15min is boiled, pulls out and drains, peanut after must handling is spare；
3. carrot pre-treatment：Carrot cleaning is clean, it is cut into ding shape；By diced carrot mass ratio be 1：1 compound shield
Color liquid, compound crispness retaining agent mixed aqueous solution in carry out blanching, 80 DEG C of blanching temperature, the time, 1min was pulled out, was dried, after obtaining processing
Carrot, it is spare；
Wherein, the constituent of the compound colour protecting liquid and final concentration of in mixed aqueous solution：Zinc gluconate
3mg/L, zinc lactate 40mg/L, sodium bicarbonate 260mg/L, sodium sulfite 260mg/L, zinc acetate 20mg/L；The compound guarantor is crisp
The constituent of agent and final concentration of in mixed aqueous solution：Calcium lactate 80mg/L, calcium chloride 30mg/L, magnesium chloride 100mg/
The mixed aqueous solution of L；
4. water chestnut pre-treatment：Select in the same size, the fresh water chestnut of no insect pest removes the peel the water chestnut after selecting with skinning machine,
It is cleaned according to water chestnut processing request, water chestnut is cut into small pieces, be placed in 30 seconds in boiling water and pull out, then water chestnut is placed in -18
DEG C freezing region freeze 2min, using colour protecting liquid impregnate 1h, pull out and drain away the water, water chestnut after must handling is spare；
Wherein, the colour protecting liquid is：Sodium sulfite 0.1-0.5%, citric acid 0.1-0.5%, ascorbic acid 0.1-
0.5%, sodium chloride 0.1-0.5%, remaining is water, and above-mentioned percentage is mass percent；
5. mushroom pre-treatment：Mushroom is selected, and is picked to mushroom cap, rejects impurity, foreign matter and go mouldy mushroom and the mushroom that damages by worms, clearly
Wash, be soaked 3h, after mushroom cap rise completely hair, without hard-core after drain away the water, the thin slice of 8mm thickness is cut into slicer, obtains mushroom pieces, it is standby
With；
6. ginger pre-treatment：It is raw material to choose ginger fresh, that nothing is rotten, and raw material preferably should not be too old, also should not be too tender, first
First rinsed well with clear water, with residual clean clear immersion 20-30 minutes, then the inedible portion such as reject the ginger base of a fruit, crust and pest and disease damage
Point, ginger is cut into the ginger splices that thickness is 1cm with slicer, in 90 DEG C of boiling hot 5min, the ginger splices that heat has been floated is cooled to room temperature, is drained
Its surface moisture, ginger splices after must handling are spare；
(2) fermentation collaboration acetic gas is marinated
Ginger splices after water chestnut, mushroom pieces, processing after carrot, processing after peanut, processing after red date slices, processing is uniformly mixed,
Then soya-bean polypeptides are added by 5% inoculated plant lactobacillus of inoculum concentration in the Sterile Saline that 10wt% is added, under the conditions of 35 DEG C,
Nitrogen is passed through in rotor fermenter, nanometer ultrasonic atomizatio adds acetum in fermentation process, keeps the humidity in fermentation
100%, 5% acetic gas concentration, 35 DEG C of fermentation 4h, then fermentation jar temperature is transferred to 6 DEG C, ferment 3h；After-ripening 12h under room temperature,
Obtain the pickles to have fermented；
(3) pressurization pickling
It takes sodium glutamate, hydrolytic plant protein powder, inosinicacid and guanylic acid to be mixed and made into tasty agents and be added to have fermented
In pickles, salt, soy sauce is then added, stirs evenly, is put into pickling machine and modulates taste, under nitrogen charging oxygen free condition, setting
Pressure value is 0.12MPa, pickles 60min, obtains preserved materials；
Wherein, red date slices 30-50 parts, peanut 20-30 parts after processing, 20-30 parts of mushroom pieces, carrot 20-30 after processing
Part, water chestnut 20-30 parts after processing, ginger splices 10-20 parts after processing, 5-10 parts of Sterile Saline, 0.5-5 parts of soya-bean polypeptides, glutamic acid
2-10 parts of sodium, 0.5-5 parts of hydrolytic plant protein powder, 1.0-5 parts of inosinicacid, 0.01-0.1 parts of guanylic acid, 2-3 parts of salt, soy sauce
5-10 parts, above-mentioned number is parts by weight.
The preparation process of the nutrition particle is as follows：
By soybean protein：The mass ratio of starch is 1：0.5 weighs soybean protein, starch and is dissolved in water, and the quality of starch is dense
Degree is 15%, adds 7.5U/g SPI enzymes, is stirred 15 minutes under the conditions of 80 DEG C, and starch soybean protein mixed gel is made；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/g
SPI enzymes stir 15min under the conditions of 80 DEG C, and soy protein gel is made；
Low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization reaches
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 80 DEG C, and 5min, pressure release is kept to take out swelling granular, obtain 0.5mm
Particle；It prepares containing ferro element, calcium constituent, sodium element, potassium element nutrition aqueous solution；Swelling granular is immersed in nutrition aqueous solution
In, nutritional ingredient is loaded in the reticular structure of swelling granular surface and inside, impregnate 15min, takes out drying；
Secondary roller coating：Particle after drying is immersed in soy protein gel, it is dry after stirring, it is irregular to form 1mm
Enwrapped granule to get nutrition particle.
The preparation process of the fresh-keeping pressure-sensitive microcapsules is as follows：
Using gelatin, pectin compound as wall material when preparation, NaHCO3For core material, olive oil is emulsifier, gluconic acid-δ-
Lactone is curing agent, wherein is counted in parts by weight, 1 part of gelatin, 1.5 parts of pectin, 0.5 part of olive oil, glucono-δ-lactone
0.05 part, specific preparation process is as follows：
The aqueous gelatin solution that mass concentration is 1% is prepared, pH to 6.5 is adjusted, olive oil is added, breast under 50 DEG C of water bath conditions
Change 3min, forms uniform emulsion；The aqueous pectin solution for preparing mass concentration 1.5%, is added dropwise in emulsion, 50 DEG C
Constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.4 to make pH value；With mass concentration 10%NaOH
The NaHCO of system gross mass 10% is added after solution tune pH to 9.0,5min3Powder makes it be cooled to 10 DEG C with ice water cooling,
Persistently stir 20min, 0.1% glucono-δ-lactone of mass concentration be added, cure 30min, after microcapsules suspension is stood
Layering, removes subnatant, upper layer is washed 3 times with clear water, filters to obtain fresh-keeping pressure-sensitive microcapsules.
The preparation process of the anti-corrosion slow-release microcapsule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
The nisin solution 3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately
Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented
Rotten spansule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method that stomach invigorating jujube as described above mixes meal pickles, steps are as follows：
After preserved materials, nutrition particle, fresh-keeping pressure-sensitive microcapsules, anti-corrosion spansule mixing, sesame oil, Chinese prickly ash are added
Powder, five-spice powder stir evenly and mix meal pickles to get stomach invigorating jujube；Irradiated sterilizing, glass bottle packaging are mixed up to stomach invigorating jujube again
Meal pickles finished product.
Embodiment 3：
A kind of stomach invigorating jujube mixes meal pickles, and constituent and parts by weight are：
100-200 parts of preserved materials, 10-20 parts of nutrition particle, fresh-keeping pressure-sensitive microcapsules 10-20 parts, anti-corrosion slow-release microcapsule
20-25 parts, 0.5-5 parts of sesame oil, 0.5-5 parts of zanthoxylum powder, 0.1-5 parts of five-spice powder.
More preferably, the preparation process of the preserved materials is as follows：
(1) raw material pre-treatment：
1. jujube pre-treatment：Jujube is polished 20min in belt grinder, then under the conditions of temperature 45 C, in jujube weight
The mixed aqueous solution for the pectase that the cellulase and 0.2% enzyme activity of jujube weight that 0.2% enzyme activity is 100,000 u/g are 50,000 u/g
Middle immersion 1h, is pulled out, stoning, is dried 15min under the conditions of 80 DEG C, is then used microtome, thickness 2mm obtains red date slices, standby
With；
2. peanut pre-treatment：By peanut decladding, peanut grain is obtained, the rotten useless peanut grain of removal is put into boiled water
15min is boiled, pulls out and drains, peanut after must handling is spare；
3. carrot pre-treatment：Carrot cleaning is clean, it is cut into ding shape；By diced carrot mass ratio be 1：1 compound shield
Color liquid, compound crispness retaining agent mixed aqueous solution in carry out blanching, 80 DEG C of blanching temperature, the time, 1min was pulled out, was dried, after obtaining processing
Carrot, it is spare；
Wherein, the constituent of the compound colour protecting liquid and final concentration of in mixed aqueous solution：Zinc gluconate
3mg/L, zinc lactate 40mg/L, sodium bicarbonate 260mg/L, sodium sulfite 260mg/L, zinc acetate 20mg/L；The compound guarantor is crisp
The constituent of agent and final concentration of in mixed aqueous solution：Calcium lactate 80mg/L, calcium chloride 30mg/L, magnesium chloride 100mg/
The mixed aqueous solution of L；
4. water chestnut pre-treatment：Select in the same size, the fresh water chestnut of no insect pest removes the peel the water chestnut after selecting with skinning machine,
It is cleaned according to water chestnut processing request, water chestnut is cut into small pieces, be placed in 30 seconds in boiling water and pull out, then water chestnut is placed in -18
DEG C freezing region freeze 2min, using colour protecting liquid impregnate 1h, pull out and drain away the water, water chestnut after must handling is spare；
Wherein, the colour protecting liquid is：Sodium sulfite 0.1-0.5%, citric acid 0.1-0.5%, ascorbic acid 0.1-
0.5%, sodium chloride 0.1-0.5%, remaining is water, and above-mentioned percentage is mass percent；
5. mushroom pre-treatment：Mushroom is selected, and is picked to mushroom cap, rejects impurity, foreign matter and go mouldy mushroom and the mushroom that damages by worms, clearly
Wash, be soaked 3h, after mushroom cap rise completely hair, without hard-core after drain away the water, the thin slice of 8mm thickness is cut into slicer, obtains mushroom pieces, it is standby
With；
6. ginger pre-treatment：It is raw material to choose ginger fresh, that nothing is rotten, and raw material preferably should not be too old, also should not be too tender, first
First rinsed well with clear water, with residual clean clear immersion 20-30 minutes, then the inedible portion such as reject the ginger base of a fruit, crust and pest and disease damage
Point, ginger is cut into the ginger splices that thickness is 1cm with slicer, in 90 DEG C of boiling hot 5min, the ginger splices that heat has been floated is cooled to room temperature, is drained
Its surface moisture, ginger splices after must handling are spare；
(2) fermentation collaboration acetic gas is marinated
Ginger splices after water chestnut, mushroom pieces, processing after carrot, processing after peanut, processing after red date slices, processing is uniformly mixed,
Then soya-bean polypeptides are added by 5% inoculated plant lactobacillus of inoculum concentration in the Sterile Saline that 10wt% is added, under the conditions of 35 DEG C,
Nitrogen is passed through in rotor fermenter, nanometer ultrasonic atomizatio adds acetum in fermentation process, keeps the humidity in fermentation
100%, 5% acetic gas concentration, 35 DEG C of fermentation 4h, then fermentation jar temperature is transferred to 6 DEG C, ferment 3h；After-ripening 12h under room temperature,
Obtain the pickles to have fermented；
(3) pressurization pickling
It takes sodium glutamate, hydrolytic plant protein powder, inosinicacid and guanylic acid to be mixed and made into tasty agents and be added to have fermented
In pickles, salt, soy sauce is then added, stirs evenly, is put into pickling machine and modulates taste, under nitrogen charging oxygen free condition, setting
Pressure value is 0.12MPa, pickles 60min, obtains preserved materials；
Wherein, red date slices 30-50 parts, peanut 20-30 parts after processing, 20-30 parts of mushroom pieces, carrot 20-30 after processing
Part, water chestnut 20-30 parts after processing, ginger splices 10-20 parts after processing, 5-10 parts of Sterile Saline, 0.5-5 parts of soya-bean polypeptides, glutamic acid
2-10 parts of sodium, 0.5-5 parts of hydrolytic plant protein powder, 1.0-5 parts of inosinicacid, 0.01-0.1 parts of guanylic acid, 2-3 parts of salt, soy sauce
5-10 parts, above-mentioned number is parts by weight.
More preferably, the preparation process of the nutrition particle is as follows：
By soybean protein：The mass ratio of starch is 1：0.5 weighs soybean protein, starch and is dissolved in water, and the quality of starch is dense
Degree is 15%, adds 7.5U/g SPI enzymes, is stirred 15 minutes under the conditions of 80 DEG C, and starch soybean protein mixed gel is made；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/g
SPI enzymes stir 15min under the conditions of 80 DEG C, and soy protein gel is made；
Low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization reaches
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 80 DEG C, and 5min, pressure release is kept to take out swelling granular, obtain 0.5mm
Particle；It prepares containing ferro element, calcium constituent, sodium element, potassium element nutrition aqueous solution；Swelling granular is immersed in nutrition aqueous solution
In, nutritional ingredient is loaded in the reticular structure of swelling granular surface and inside, impregnate 15min, takes out drying；
Secondary roller coating：Particle after drying is immersed in soy protein gel, it is dry after stirring, it is irregular to form 1mm
Enwrapped granule to get nutrition particle.
More preferably, the preparation process of the fresh-keeping pressure-sensitive microcapsules is as follows：
Using gelatin, pectin compound as wall material when preparation, NaHCO3For core material, olive oil is emulsifier, gluconic acid-δ-
Lactone is curing agent, wherein is counted in parts by weight, 1 part of gelatin, 1.5 parts of pectin, 0.5 part of olive oil, glucono-δ-lactone
0.05 part, specific preparation process is as follows：
The aqueous gelatin solution that mass concentration is 1% is prepared, pH to 6.5 is adjusted, olive oil is added, breast under 50 DEG C of water bath conditions
Change 3min, forms uniform emulsion；The aqueous pectin solution for preparing mass concentration 1.5%, is added dropwise in emulsion, 50 DEG C
Constant temperature stirs 5min, and the acetum of mass concentration 1% is then added dropwise, and it is 4.4 to make pH value；With mass concentration 10%NaOH
The NaHCO of system gross mass 10% is added after solution tune pH to 9.0,5min3Powder makes it be cooled to 10 DEG C with ice water cooling,
Persistently stir 20min, 0.1% glucono-δ-lactone of mass concentration be added, cure 30min, after microcapsules suspension is stood
Layering, removes subnatant, upper layer is washed 3 times with clear water, filters to obtain fresh-keeping pressure-sensitive microcapsules.
More preferably, the preparation process of the anti-corrosion slow-release microcapsule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the quality of sodium alginate soln
A concentration of 2.5%, the mass concentration of calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, then addition pH=4
The nisin solution 3g and emulsifier that dilute citric acid has configured, ultrasonic homogeneous 15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, immediately
Calcium alginate gel is generated, is added dropwise, continues after stirring 30min, is cleaned three times with deionized water, room temperature is dried, and is prevented
Rotten spansule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, the final concentration of mass concentration of Tween 80
0.1%, the final concentration of mass concentration 0.1% of monoglyceride, core wall ratio is 1:1.
A kind of production method that stomach invigorating jujube as described above mixes meal pickles, steps are as follows：
After preserved materials, nutrition particle, fresh-keeping pressure-sensitive microcapsules, anti-corrosion spansule mixing, sesame oil, Chinese prickly ash are added
Powder, five-spice powder stir evenly and mix meal pickles to get stomach invigorating jujube.More preferably, stomach invigorating jujube mix meal pickles again it is irradiated sterilizing,
Glass bottle packaging mixes meal pickles finished product up to stomach invigorating jujube.
Stomach invigorating jujube of the present invention mixes the related test results of meal pickles：
(1) with NaHCO3For core material, fresh-keeping pressure-sensitive microcapsules are blended in pickles, and slightly sour environment is will produce in solution, drop
The acidity of space gases in low bottle, can extend shelf life to a certain extent, and fresh-keeping pressure-sensitive microcapsules are sustained micro- with anti-corrosion
The combined use of capsule, by the fresh-keeping experiment to its shelf life, the shelf-life can reach 12 months, guarantee the quality than conventional pickles product
Phase extends 3-4 months.
(2) in terms of nutrition：Preserved materials and nutrition particle, after testing, each nutrition content such as following table institute in product is added
Show：
Claims (6)
1. a kind of stomach invigorating jujube mixes meal pickles, it is characterised in that：Its constituent and parts by weight are：
100-200 parts of preserved materials, 10-20 parts of nutrition particle, fresh-keeping pressure-sensitive microcapsules 10-20 parts, anti-corrosion slow-release microcapsule 20-25
Part, 0.5-5 parts of sesame oil, 0.5-5 parts of zanthoxylum powder, 0.1-5 parts of five-spice powder.
2. stomach invigorating jujube according to claim 1 mixes meal pickles, it is characterised in that：The preparation process of the preserved materials is such as
Under：
(1) raw material pre-treatment：
1. jujube pre-treatment：Jujube is polished 20min in belt grinder, then under the conditions of temperature 45 C, in jujube weight 0.2%
It is soaked in the mixed aqueous solution for the pectase that the cellulase and 0.2% enzyme activity of jujube weight that enzyme activity is 100,000 u/g are 50,000 u/g
1h is steeped, is pulled out, is enucleated, 15min is dried under the conditions of 80 DEG C, then uses microtome, thickness 2mm obtains red date slices, spare；
2. peanut pre-treatment：By peanut decladding, peanut grain is obtained, the rotten useless peanut grain of removal is put into boiled water and boils
15min is pulled out and is drained, peanut after must handling, spare；
3. carrot pre-treatment：Carrot cleaning is clean, it is cut into ding shape；By diced carrot mass ratio be 1：1 compound color protection
Liquid, compound crispness retaining agent mixed aqueous solution in carry out blanching, 80 DEG C of blanching temperature, the time, 1min was pulled out, was dried, after must handling recklessly
Radish, it is spare；
Wherein, the constituent of the compound colour protecting liquid and final concentration of in mixed aqueous solution：Zinc gluconate 3mg/L,
Zinc lactate 40mg/L, sodium bicarbonate 260mg/L, sodium sulfite 260mg/L, zinc acetate 20mg/L；The group of the compound crispness retaining agent
It is final concentration of at ingredient and in mixed aqueous solution：Calcium lactate 80mg/L, calcium chloride 30mg/L, magnesium chloride 100mg/L it is mixed
Heshui solution；
4. water chestnut pre-treatment：Select in the same size, the fresh water chestnut of no insect pest removes the peel the water chestnut after selecting with skinning machine, according to
Water chestnut processing request is cleaned, and water chestnut is cut into small pieces, and is placed in 30 seconds in boiling water and is pulled out, then water chestnut is placed in -18 DEG C
It freezes region and freezes 2min, impregnate 1h using colour protecting liquid, pull out and drain away the water, water chestnut after must handling is spare；
Wherein, the colour protecting liquid is：Sodium sulfite 0.1-0.5%, citric acid 0.1-0.5%, ascorbic acid 0.1-0.5%, chlorine
Change sodium 0.1-0.5%, remaining is water, and above-mentioned percentage is mass percent；
5. mushroom pre-treatment：Mushroom is selected, and is picked to mushroom cap, and impurity, foreign matter and go mouldy mushroom and the mushroom that damages by worms are rejected, and is cleaned,
Be soaked 3h, after mushroom cap rise completely hair, without hard-core after drain away the water, the thin slice of 8mm thickness is cut into slicer, obtains mushroom pieces, it is spare；
6. ginger pre-treatment：It is raw material to choose ginger fresh, that nothing is rotten, is rinsed well first with clear water, with residual clean clear immersion 20-
30 minutes, then inedible part is rejected, ginger is cut into the ginger splices that thickness is 1cm with slicer, in 90 DEG C of boiling hot 5min, heat is floated
Good ginger splices is cooled to room temperature, and drains its surface moisture, ginger splices after must handling is spare；
(2) fermentation collaboration acetic gas is marinated
Ginger splices after water chestnut, mushroom pieces, processing after carrot, processing after peanut, processing after red date slices, processing is uniformly mixed, is added
Then soya-bean polypeptides are added by 5% inoculated plant lactobacillus of inoculum concentration in the Sterile Saline of 10wt%, under the conditions of 35 DEG C, Yu Xuan
It being passed through nitrogen in forwarding fermentation tank, nanometer ultrasonic atomizatio adds acetum in fermentation process, keeps the humidity 100% in fermentation, and 5%
Acetic gas concentration, 35 DEG C of fermentation 4h, then fermentation jar temperature is transferred to 6 DEG C, ferment 3h；After-ripening 12h under room temperature, acquisition have been fermented
Pickles；
(3) pressurization pickling
It takes sodium glutamate, hydrolytic plant protein powder, inosinicacid and guanylic acid to be mixed and made into tasty agents and is added to the pickles to have fermented
In, salt, soy sauce is then added, stirs evenly, is put into pickling machine and modulates taste, under nitrogen charging oxygen free condition, sets pressure
Value is 0.12MPa, pickles 60min, obtains preserved materials；
Wherein, red date slices 30-50 parts, peanut 20-30 parts after processing, 20-30 parts of mushroom pieces, carrot 20-30 parts after processing, place
Water chestnut 20-30 parts after reason, ginger splices 10-20 parts after processing, 5-10 parts of Sterile Saline, 0.5-5 parts of soya-bean polypeptides, sodium glutamate 2-10
Part, 0.5-5 parts of hydrolytic plant protein powder, 1.0-5 parts of inosinicacid, 0.01-0.1 parts of guanylic acid, 2-3 parts of salt, 5-10 parts of soy sauce,
Above-mentioned number is parts by weight.
3. stomach invigorating jujube according to claim 1 mixes meal pickles, it is characterised in that：The preparation process of the nutrition particle is such as
Under：
By soybean protein：The mass ratio of starch is 1：0.5 weighs soybean protein, starch and is dissolved in water, and the mass concentration of starch is
15%, add 7.5U/g SPI enzymes, stirred 15 minutes under the conditions of 80 DEG C, starch soybean protein mixed gel is made；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/g SPI
Enzyme stirs 15min under the conditions of 80 DEG C, and soy protein gel is made；
Low temperature expanding：Starch soybean protein mixed gel to be sent into puffing can container, air compressor pressurization reaches 0.5Mpa,
Jet chimney is passed through hot steam, and swelling temperature is 80 DEG C, and 5min, pressure release is kept to take out swelling granular, obtain the particle of 0.5mm；
It prepares containing ferro element, calcium constituent, sodium element, potassium element nutrition aqueous solution；Swelling granular is immersed in nutrition aqueous solution, will be sought
It forms and point loads in the reticular structure of swelling granular surface and inside, impregnate 15min, take out drying；
Secondary roller coating：Particle after drying is immersed in soy protein gel, it is dry after stirring, form the irregular packets of 1mm
Particle is wrapped up in get nutrition particle.
4. stomach invigorating jujube according to claim 1 mixes meal pickles, it is characterised in that：The preparation of the fresh-keeping pressure-sensitive microcapsules
Steps are as follows：
Using gelatin, pectin compound as wall material when preparation, NaHCO3For core material, olive oil is emulsifier, glucono-δ-lactone
For curing agent, wherein count in parts by weight, 1 part of gelatin, 1.5 parts of pectin, 0.5 part of olive oil, glucono-δ-lactone 0.05
Part, specific preparation process is as follows：
The aqueous gelatin solution that mass concentration is 1% is prepared, pH to 6.5 is adjusted, olive oil is added, 50 DEG C of water bath conditions are emulsified
3min forms uniform emulsion；The aqueous pectin solution for preparing mass concentration 1.5%, is added dropwise in emulsion, 50 DEG C of perseverances
Temperature stirring 5min, is then added dropwise the acetum of mass concentration 1%, and it is 4.4 to make pH value；It is molten with mass concentration 10%NaOH
The NaHCO of system gross mass 10% is added after liquid tune pH to 9.0,5min3Powder makes it be cooled to 10 DEG C, holds with ice water cooling
Continuous stirring 20min, is added 0.1% glucono-δ-lactone of mass concentration, cures 30min, after microcapsules suspension is stood point
Layer, removes subnatant, upper layer is washed 3 times with clear water, filters to obtain fresh-keeping pressure-sensitive microcapsules.
5. stomach invigorating jujube according to any one of claims 1 to 4 mixes meal pickles, it is characterised in that：The anti-corrosion sustained release is micro-
The preparation process of capsule is as follows：
Sodium alginate, calcium chloride are weighed, and is dissolved in respectively in 80ml deionized waters, the mass concentration of sodium alginate soln
Mass concentration for 2.5%, calcium chloride solution is 1.5%；
By sodium alginate soln, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving, and is then added and is used the dilute lemons of pH=4
The nisin solution 3g and emulsifier that lemon acid has configured, ultrasonic homogeneous 15min form oil-in-water emulsion；
Under 550rpm magnetic agitations, oil-in-water emulsion extrusion is added dropwise in calcium chloride solution with syringe, is immediately generated
Calcium alginate gel is added dropwise, and continues after stirring 30min, is cleaned three times with deionized water, and room temperature is dried, and it is slow to obtain anti-corrosion
Release capsule；
Wherein, the emulsifier is the mixture of Tween 80 and monoglyceride, and the final concentration of mass concentration 0.1% of Tween 80 is single
The final concentration of mass concentration 0.1% of sweet ester, core wall ratio are 1:1.
6. a kind of production method for mixing meal pickles such as stomach invigorating jujube described in any one of claim 1 to 5, it is characterised in that：Step
It is rapid as follows：
After preserved materials, nutrition particle, fresh-keeping pressure-sensitive microcapsules, anti-corrosion spansule mixing, sesame oil, zanthoxylum powder, five are added
Face powder stirs evenly and mixes meal pickles to get stomach invigorating jujube.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558513A (en) * | 2019-08-27 | 2019-12-13 | 青岛科技大学 | Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof |
| CN112826058A (en) * | 2020-12-31 | 2021-05-25 | 重庆德庄农产品开发有限公司 | Chinese olive-flavored pickle and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558513A (en) * | 2019-08-27 | 2019-12-13 | 青岛科技大学 | Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof |
| CN110558513B (en) * | 2019-08-27 | 2022-08-16 | 青岛科技大学 | Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof |
| CN112826058A (en) * | 2020-12-31 | 2021-05-25 | 重庆德庄农产品开发有限公司 | Chinese olive-flavored pickle and processing method thereof |
| CN115590183A (en) * | 2022-10-17 | 2023-01-13 | 厦门良一食品有限公司（Cn） | Processing method of crisp sea sedge rice |
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