CN108685068A - 蔬菜的腌制方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了蔬菜的腌制方法,包括以下步骤:1)将蔬菜洗净,在微波强度1.0~1.4W/g,物料厚度20mm,物料温度上限控制在52~58℃下干燥30~100s;2)制备发酵液:向水中加入乳酸菌数量大于108个/ml水、食盐、香辛料,混合搅拌,即得发酵液;3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量3~5倍的发酵液,在25~28℃下密封腌制1~3天,即得。本发明可以降低发酵过程中产生的亚硝酸盐含量,而且可以更好地改善泡菜的口感。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种蔬菜的腌制方法。
背景技术
腌制蔬菜中的亚硝酸盐含量超标的问题是备受广大消费者关注的问题,一直困扰着蔬菜腌制长假,成为食品研究人员的热点。早在1943年Wilson就指出蔬菜中的硝酸盐可被细菌还原成亚硝酸盐,喂养动物后使动物的血红蛋白变成高铁血红蛋白而中毒。同时由于微生物和酶对蔬菜、肉类等食物中蛋白质、多肽至氨基酸的降解作用,致使这些食物中存在一定量的胺类物质如二级胺和三级胺,这些胺类物质与亚硝酸盐在一定条件下合成N-亚硝基化合物,简称亚硝胺。1959年MAGEE将含有50PPm的甲基亚硝胺的饲料喂养大鼠一年,几乎全部发生肝癌,揭示了亚硝胺类物质的致癌性。据相关报道绿色有跟的蔬菜中硝酸盐含量较高,在消化过程中转化成亚硝酸盐,与现代腌肉制品相比它使人致癌的可能性更大。还有研究报道人们食用的亚硝酸盐有81.2%是来源于蔬菜。我国食品卫生法规定了腌制品中亚硝酸盐含量<30mg/kg。WHO也规定亚硝酸盐的ADI值为0.4mg/kg。
发明内容
本发明所要解决的技术问题是提供一种蔬菜的腌制方法。
本发明提供的技术方案是一种蔬菜的腌制方法,包括以下步骤:
1)将蔬菜洗净,在微波强度1.0~1.4W/g,物料厚度20mm,物料温度上限控制在52~58℃下干燥30~100s;
2)制备发酵液:向水中加入乳酸菌数量大于108个/ml水、食盐、香辛料,混合搅拌,即得发酵液;
3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量3~5倍的发酵液,在25~28℃下密封腌制1~3天,即得。
步骤1)中,在微波强度1.0~1.4W/g,物料厚度20mm,物料温度上限控制在52~58℃下干燥30~100s,酶蛋白变性,活性降低或丧失,从而抑制了硝酸盐还原为亚硝酸的催化反应。微波加热还能提高蔬菜对亚硝酸盐的清除能力,这与微波的加热方式有关。一方面,在交频磁场,电场的作用下,极性分子取向随着电场方向的改变而改变,导致分子旋转,振动或摆动,加剧反应物分子运动及相互间的碰撞频率,使分子在极短时间内达到活化状态,比传统加热方法均匀,高效。另一方面,分子的剧烈运动导致植物细胞内部结构的破坏,有助于有效成分(生物类黄酮、酚类、维生素类和有机硫化物溶出)的溶出,起到清除亚硝酸盐的作用。
步骤2)中,所述乳酸菌为植物乳杆菌、发酵乳杆菌和肠膜明串珠菌的混合菌。
步骤2)中,食盐的加入量为水重量的1~5%,香辛料的加入量为水重量的0.01~0.2%。
步骤2)中,所述香辛料为八角、桂皮、生姜和大蒜中的一种或多种。
本发明中所述的蔬菜可以是卷心菜、大白菜、红萝卜、白萝卜、黄瓜、洋葱、豇豆等。蔬菜的品种可以根据个人喜好进行选择。
与现有技术相比,本发明具有以下有益效果:
1)本发明先对蔬菜进行真空渗透脱水处理,提高了泡菜的制备效率,减少了发酵时间。
2)本发明的乳酸菌是活性乳酸菌,乳酸菌为优势菌种,抑制了杂菌生长,且蔬菜经微波干燥处理,大大降低了硝酸还原酶活性,减少了亚硝酸盐的生成。
具体实施方式
以下用实施例来进一步说明本发明的实质性内容,但并不以此限定本发明。
实施例1
1)将蔬菜洗净,在微波强度1.0W/g,物料厚度20mm,物料温度上限控制在52℃下干燥30s;
2)制备发酵液:向水中加入数量大于108个/ml水的乳酸菌,水重量1%的食盐和0.01%的香辛料,混合搅拌,即得发酵液;所述乳酸菌为植物乳杆菌、发酵乳杆菌和肠膜明串珠菌的混合菌;所述香辛料为八角。
3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量3倍的发酵液,在25℃下密封腌制1天,即得。
申请人将制得的泡菜送入钦州市质量技术检验检测中心对亚硝酸盐(以NaNO3计)进行检测,其硝酸盐含量低于0.01mg/kg。
实施例2
1)将蔬菜洗净,在微波强度1.4W/g,物料厚度20mm,物料温度上限控制在58℃下干燥100s;
2)制备发酵液:向水中加入数量大于108个/ml水的乳酸菌,水重量5%的食盐和0.2%的香辛料,混合搅拌,即得发酵液;所述乳酸菌为植物乳杆菌、发酵乳杆菌和肠膜明串珠菌的混合菌;所述香辛料为桂皮。
3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量5倍的发酵液,在28℃下密封腌制3天,即得。
申请人将制得的泡菜送入钦州市质量技术检验检测中心对亚硝酸盐(以NaNO3计)进行检测,其硝酸盐含量低于0.01mg/kg。
实施例3
1)将蔬菜洗净,在微波强度1.2W/g,物料厚度20mm,物料温度上限控制在56℃下干燥80s;
2)制备发酵液:向水中加入数量大于108个/ml水的乳酸菌,水重量3%的食盐和0.015%的香辛料,混合搅拌,即得发酵液;所述乳酸菌为植物乳杆菌、发酵乳杆菌和肠膜明串珠菌的混合菌;所述香辛料为生姜和大蒜。
3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量4倍的发酵液,在26℃下密封腌制2天,即得。
申请人将制得的泡菜送入钦州市质量技术检验检测中心对亚硝酸盐(以NaNO3计)进行检测,其硝酸盐含量低于0.01mg/kg。
实施例4
1)将蔬菜洗净,在微波强度1.0W/g,物料厚度20mm,物料温度上限控制在58℃下干燥100s;
2)制备发酵液:向水中加入数量大于108个/ml水的乳酸菌,水重量1%的食盐和0.2%的香辛料,混合搅拌,即得发酵液;所述乳酸菌为植物乳杆菌、发酵乳杆菌和肠膜明串珠菌的混合菌;所述香辛料为八角和桂皮。
3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量3倍的发酵液,在28℃下密封腌制1天,即得。
申请人将制得的泡菜送入钦州市质量技术检验检测中心对亚硝酸盐(以NaNO3计)进行检测,其硝酸盐含量低于0.01mg/kg。
Claims (4)
1.蔬菜的腌制方法,其特征在于:包括以下步骤:
1)将蔬菜洗净,在微波强度1.0~1.4W/g,物料厚度20mm,物料温度上限控制在52~58℃下干燥30~100s;
2)制备发酵液:向水中加入乳酸菌数量大于108个/ml水、食盐、香辛料,混合搅拌,即得发酵液;
3)将微波干燥后的蔬菜装入发酵容器中,加入蔬菜等重的发酵液,进行渗透脱水,然后离心脱水;将脱水后的蔬菜再次加入蔬菜重量3~5倍的发酵液,在25~28℃下密封腌制1~3天,即得。
2.根据权利要求1所述的蔬菜的腌制方法,其特征在于:步骤2)中,所述乳酸菌为植物乳杆菌、发酵乳杆菌和肠膜明串珠菌的混合菌。
3.根据权利要求1所述的蔬菜的腌制方法,其特征在于:步骤2)中,食盐的加入量为水重量的1~5%,香辛料的加入量为水重量的0.01~0.2%。
4.根据权利要求1所述的蔬菜的腌制方法,其特征在于:步骤2)中,所述香辛料为八角、桂皮、生姜和大蒜中的一种或多种。
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