CN108835568B - Preparation method of composite pickle powder - Google Patents

Preparation method of composite pickle powder Download PDF

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CN108835568B
CN108835568B CN201810993088.XA CN201810993088A CN108835568B CN 108835568 B CN108835568 B CN 108835568B CN 201810993088 A CN201810993088 A CN 201810993088A CN 108835568 B CN108835568 B CN 108835568B
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powder
composite
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mass ratio
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CN108835568A (en
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汪冬冬
陈功
张其圣
王勇
伍亚龙
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SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

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Abstract

The invention belongs to the field of food, in particular to the field of pickled vegetables in the food industry, and particularly relates to a preparation method of composite pickled vegetable powder. The method comprises the steps of 1) preparing pickled vegetables; 2) pretreating pickle mother water; 3) preparing high-concentration bacterial sludge liquid; 4) preparing multicolor multi-flavor pickle fruit paste, mixing the pickle fruit mixed paste with high-concentration bacteria paste liquid according to the weight ratio of 3-8: 1, uniformly stirring and then freeze-drying; 5) pulverizing the lyophilized material to 80-100 mesh, charging nitrogen, packaging, and sealing to obtain composite pickle powder. The obtained powder has good taste and no foreign odor, and can be eaten at any time.

Description

Preparation method of composite pickle powder
Technical Field
The invention belongs to the field of food, in particular to the field of pickled vegetables in the food industry, and particularly relates to a preparation method of composite pickled vegetable powder.
Background
The pickle is one of the oldest fermented foods in the world, is rich in dominant probiotics mainly comprising lactic acid bacteria, has pure flavor, is inherited for thousands of years, and continues to the present. The pickle is a fermented food obtained by cold processing fresh vegetables, contains abundant inorganic substances and mineral substances such as vitamins, calcium, phosphorus and the like and more than ten kinds of amino acids required by human bodies, has the effects of stimulating appetite, improving the intestinal environment, helping digestion and absorption and preventing diseases such as arteriosclerosis and the like, is popular with consumers, and is almost brewed in families in the southwest district and eaten by the families.
With the rapid development of the pickle industry, the pickle products have the phenomena of serious homogenization and low added value, and most products in the market are sterilized due to the requirement of the quality guarantee period of the products, so that the essence of the pickle lactic acid bacteria is lost. With the improvement of living standard and the demand of different consumers, the traditional pickle products can not meet the market demand, and the development of new pickle products is urgent. The powder is a hot-market product in the current market, has simple production process, does not need complex equipment, and is convenient to carry and take. The powder consists of bacterial powder, a filling agent, a stabilizing agent, a flavoring agent and the like, and is prepared into granules or powder by fully mixing. Besides the main material bacteria powder, some nutrient reinforcing agents such as vitamins and the like and probiotic factors such as oligosaccharide and the like can be added according to the requirements of the product. The invention develops a compound pickle powder aiming at the problems of serious homogenization, low added value, no lactic acid bacteria and the like of the current pickle product. The powder can increase the added value of pickle, promote the diversification of pickle, has rich flavor and delicate taste, and can also add fruits with different proportions according to different requirements, such as color and flavor, thereby promoting the value of products.
Disclosure of Invention
The invention aims to provide a preparation method of compound pickle powder aiming at the technical problems. According to the invention, the traditional milk yogurt pickle is used as a main raw material, the mature pickle and pickle brine are dried, and the flavor liquid, the spice and the fruits which are subjected to homogenization treatment are uniformly mixed, so that the added value of the pickle is improved, and the prepared product has good rehydration property, excellent taste, no peculiar smell and strong fresh flavor.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
a preparation method of compound pickle powder comprises the following steps:
(1) preparing pickled vegetables: adding vegetables and cold boiled water according to the mass ratio of 1:2, adding 5% of mature pickle mother water according to the total mass of the vegetables and the cold boiled water, maintaining the salinity to be 3-6 in the whole process, fishing out after the pickle is mature, adding fresh vegetables with the same weight, maintaining the salinity balance, repeatedly fishing out and adding the fresh vegetables for 3 times, replacing tea bag bags each time, taking out the pickle mother water after the pickle is mature, and reserving the pickle. The tea bag contains the following materials in parts by weight: 2-5 parts of old ginger, 1-2 parts of garlic, 3-6 parts of red pepper, 0.1-0.2 part of pepper, 0.5-0.8 part of anise and 1-2 parts of capsicum frutescens, wherein the content of the materials in the tea bag is 2-5% of the mass of the fresh vegetables.
(2) Pretreating pickle mother water: sucking fermented and delicious pickle mother liquor under aseptic condition, and filtering with 80-100 mesh sterilized nylon cloth to obtain pickle filtrate. Centrifuging the above sauerkraut filtrate at 5000-.
(3) Preparing a high-concentration bacterial sludge liquid: concentrating the centrifugal supernatant in the step (3) on a rotary evaporator at 40 ℃ to form a concentrated solution with the ratio of 3-10:1, and uniformly mixing the concentrated solution, the sediment after centrifugation and a protective agent with the ratio of 2-5: 1: 0.2-0.5, wherein the protective agent is skimmed milk powder, sorbitol, raffinose and glucan with the ratio of 2-5: 0.2-1: 2-5: 0.1-0.5.
(4) Preparation of multicolor multi-flavor pickle fruit paste: smashing fermented and mature pickle and fruits in a mass ratio of 2-5:1 in a sterile tissue crusher into pickle and fruit mixed paste, wherein the fruits are selected from apples, strawberries, pineapples and oranges; selecting white powder in the mass ratio of 5-10: 0.5-1: 1-3: 1-2; selecting red powder in the weight ratio of 1-2 to 5-10 to 1-3 to 2-5; the mass ratio of the selected yellow powder is 1-2: 0.5-1:2-5: 3-5. Stirring and uniformly mixing the pickle fruit mixed mud and the high-concentration bacteria mud liquid according to the mass ratio of 3-8: 1. Then freeze-drying at the temperature of-20 to-45 ℃ in a cold well, at the plate temperature of 20 to 40 ℃ and for 18 to 40 hours.
(5) Freeze-drying, pulverizing to 80-100 meshes, filling nitrogen, packaging, and sealing to obtain the final product.
According to different eating requirements, the edible method is to use boiled water with the temperature not higher than 40 ℃ to blend, the ratio of the powder to the water is 1: 15-25, and the mixture is stirred uniformly.
The positive effects of the invention are as follows:
the preparation method has the advantages of simple process, convenient operation, low production cost, wide range of suitable people and capability of being directly taken as a beverage.
And (II) the composite pickle powder is suitable for industrial production, contains active lactic acid bacteria, and the activity of the lactic acid bacteria in the composite pickle powder is 7.9 +/-0.5 log10(CFU/g), so that the essence of the pickle is kept, the nutrition is rich, and the quality guarantee period is long.
And (III) the rehydration property is good, the additional value of the pickled vegetables is improved, and the market competitiveness is realized.
And (IV) according to requirements, seasoning and toning are added to the compound pickle powder by 4 fruits, so that the diversity of the compound formula is increased.
Description of the drawings:
FIG. 1 shows the reduction time of the protective agent formulation magnitude.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
In the present document,% represents wt% unless otherwise specified, and the ratio is mass ratio.
In the invention, the mature pickle mother liquor can be obtained by a conventional method, and the following indexes are met:
Figure BDA0001781085570000041
example 1:
a preparation method of compound pickle powder comprises the following steps:
(1) preparing pickled vegetables: adding cabbage and cold boiled water at a weight ratio of 1:2, adding 5% of mature pickle mother water based on the total mass of the cabbage and the cold boiled water, adding salt to control the balanced pickle to have a salinity of 3%, and adding a tea bag, wherein the mass of the tea bag is 2% of that of the fresh vegetables; fishing out the mature pickle, adding fresh vegetables with the same weight, and maintaining salinity balance; repeatedly taking out sauerkraut and adding fresh vegetables for 3 times, changing tea bag every time, and taking sauerkraut mother water after sauerkraut is mature, and keeping sauerkraut for use. The tea bag contains the following raw materials in parts by weight: 3 parts of old ginger, 1 part of garlic, 3 parts of red pepper, 0.2 part of pepper, 0.5 part of anise and 2 parts of capsicum frutescens.
(2) Pretreating pickle mother water: sucking fermented and delicious pickle mother liquor under aseptic condition, and filtering with 80-mesh sterilized nylon cloth to obtain pickle filtrate. Centrifuging the above sauerkraut filtrate at 6000r/min for 15min, and collecting centrifuged supernatant and centrifuged precipitate.
(3) Preparing a high-concentration bacterial sludge liquid: concentrating the centrifugal supernatant in the step (3) on a rotary evaporator at 40 ℃ to obtain a concentrated solution with the ratio of 5:1, and uniformly mixing the concentrated solution, the centrifuged precipitate and a protective agent according to the mass ratio of 5: 1: 0.4 to obtain a high-concentration bacterial sludge solution, wherein the protective agent is skim milk powder, sorbitol, raffinose and glucan, and the mass ratio of the four substances is 5: 1: 5: 0.2.
(4) The fermented and mature pickle and fruits are crushed into pickle and fruit mixed paste in a sterile tissue crusher according to the mass ratio of 3: 1, wherein the fruits are apples, strawberries, pineapples and oranges, and the mass ratio is 8: 1: 3: 1. And stirring and uniformly mixing the pickle fruit mixed mud and the high-concentration bacteria mud liquid according to the mass ratio of 3: 1. Then freeze-drying is carried out, and the drying conditions are as follows: the temperature of the cold hydrazine is minus 45 ℃, the temperature of the plate is 20 ℃, and the freeze-drying time is 24 hours.
(5) And crushing the freeze-dried substances to 80-100 meshes, filling nitrogen, packaging and sealing to finish the preparation of the composite pickle powder to obtain the composite pickle powder.
The eating method comprises the following steps: mixing with boiled water at a temperature of not higher than 40 deg.C, mixing powder and water at a mass ratio of 1: 15, and stirring.
Example 2:
a preparation method of compound pickle powder comprises the following steps:
(1) preparing pickled vegetables: adding white radish and cold boiled water according to the weight ratio of 1:2, adding 5% of mature pickle mother water, controlling the salinity of the pickle to be 4% of salt after balance, adding a tea bag, fishing out the pickle after maturation, adding fresh vegetables with the same weight, and maintaining the salinity balance; repeatedly fishing out and adding fresh vegetables for 3 times, changing tea bag every time, and taking out pickle mother water after the pickle is mature, wherein the pickle is reserved. The tea bag contains the following materials in parts by weight: 2 parts of old ginger, 2 parts of garlic, 3 parts of red pepper, 0.2 part of pepper, 0.5 part of anise and 1 part of capsicum frutescens, wherein the content of the materials in the tea bag is 3 percent of the mass of the fresh vegetables.
(2) Pretreating pickle mother water: sucking fermented and delicious pickle mother liquor under aseptic condition, and filtering with 80-mesh sterilized nylon cloth to obtain pickle filtrate. Centrifuging the above sauerkraut filtrate at 6000r/min for 15min, and collecting centrifuged supernatant and centrifuged precipitate.
(3) Preparing a high-concentration bacterial sludge liquid: concentrating the centrifugal supernatant in the step (3) on a rotary evaporator at 40 ℃ to form a concentrated solution with the ratio of 4: 1, and uniformly mixing the concentrated solution, the precipitate obtained after centrifugation and a protective agent with the ratio of 4: 1: 0.5, wherein the protective agent is skimmed milk powder, sorbitol, raffinose and glucan with the ratio of 5: 0.8: 5: 0.3.
(4) The fermented and mature pickle and fruits are crushed into pickle and fruit mixed paste in a sterile tissue crusher according to the mass ratio of 2: 1, wherein the fruits are apples, strawberries, pineapples and oranges, and the mass ratio is 1: 5: 1: 3. Stirring and uniformly mixing the pickle fruit mixed mud and the high-concentration bacteria mud liquid according to the ratio of 5: 1. Then freeze-drying at-45 deg.C for 24h, and at-20 deg.C.
(5) Freeze-drying, pulverizing to 80-100 meshes, filling nitrogen, packaging, and sealing to obtain the final product.
The eating method comprises the following steps: mixing with boiled water at a temperature of not higher than 40 deg.C, mixing powder and water at a mass ratio of 1: 20, and stirring.
The activity of lactic acid bacteria in the composite type pickle powder prepared in the embodiment 1 and the embodiment 2 is 7.9 +/-0.5 log10(CFU/g), and after blending, the composite type pickle powder has a certain sour and sweet taste, good mouthfeel, is well popular with wide purchasers, is stably popularized in the market and has a wide market prospect.
Example 3:
a preparation method of compound pickle powder has the same preparation steps as example 1, only the protective agent is adjusted, and the adopted protective agent is skimmed milk powder, sorbitol, raffinose and glucan which are 1: 0.8: 1: 0.3. And finally, preparing the compound pickle powder.
The compound type pickle powder prepared in the embodiment 1, the embodiment 2 and the embodiment 3 is mixed with boiled water with the temperature not higher than 40 ℃ and stirred evenly. The obtained product was evaluated in terms of rehydration, mouthfeel, off-flavor, fresh flavor, reduction in lactic acid bacteria activity for 1 order of time, etc., and the results are shown in table 1.
TABLE 1 evaluation results
Figure BDA0001781085570000061
Figure BDA0001781085570000071
Note: indicates the status of the degree of presentation.
The evaluation results show that the products prepared in the examples 1 and 2 have the advantages of quick rehydration, good mouthfeel, no peculiar smell, sufficient fresh scent, long storage time of lactobacillus activity and good effect, and achieve an ideal state, while the effect presented in the example 3 is poor and is not in accordance with the purpose of the invention.
Example 4:
taking example 1 as an example, the effect of different protective agents on the products of the present application was determined:
according to the application, the protective agents are screened and compounded aiming at the convenience of selecting the protective agents, and the specific screening results are shown in the table below.
TABLE 2 screening of protectant species
Protecting agent Sucrose Cotton seed candy Glucan Lactose Milk powder Mannitol
Storage time (moon) 3.5 4.5 4.5 3 5 3.5
Protecting agent Sorbitol Glutamic acid sodium salt Glycerol Trehalose Defatted milk powder
Retention time 3.5 2.5 2 4 5.5
Selecting raffinose, dextran and trehalose as saccharides in the protective agent with long preservation time, and selecting skimmed milk powder as milk powder; mannitol and sorbitol are selected as alcohols, the ratio of the types of sugar, milk powder and alcohols is 2: 1, the weights are the same, and the obtained results are shown in the following chart by detecting the storage time:
TABLE 2 compounding of protective agents
Figure BDA0001781085570000072
Figure BDA0001781085570000081
As shown in figure 1, the screened protective agents are compounded in an equal proportion, the reduction time of the orders of magnitude of lactic acid bacteria in the microbial inoculum is generally similar, wherein the time of number 4 is the longest, reaches 8 months, and is in the optimal matching.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be considered as within the protection scope of this patent.

Claims (5)

1. A preparation method of compound pickle powder is characterized by comprising the following steps:
(1) preparing pickled vegetables: adding fresh vegetables and cold boiled water into a pickle jar according to the mass ratio of 1:2, adding 5% of mature pickle mother water, adding salt, putting into a tea bag, taking out the tea bag after the pickle is mature, then adding fresh vegetables with the same amount as the vegetables, keeping the salinity at 3-6 in the whole process, repeatedly fishing and adding the fresh vegetables for 3 times, replacing the tea bag every time, taking out the pickle mother water after the pickle is mature, and keeping the pickle for later use;
(2) pretreating pickle mother water: sucking fermented pickle mother liquor under aseptic condition, filtering with 80-100 mesh sterilized nylon cloth to obtain pickle filtrate, and centrifuging;
(3) preparing a high-concentration bacterial sludge liquid: concentrating the centrifugal supernatant obtained by filtering in the step (2) on a rotary evaporator at 40 ℃ to form a concentrated solution with a ratio of 3-10:1, and mixing the concentrated solution: precipitation after centrifugation: protective agent = 2-5: 1: 0.2-0.5, and uniformly mixing to obtain high-concentration bacterial sludge liquid; the protective agent is a mixture of skimmed milk powder, sorbitol, raffinose and glucan, and the proportion relation is 2-5: 0.2-1: 2-5: 0.1-0.5;
(4) preparation of multicolor multi-flavor pickle fruit paste: smashing fermented and mature pickle and fruits into pickle and fruit mixed mud in a sterile tissue crusher according to the mass ratio of 2-5:1, mixing the pickle and fruit mixed mud with high-concentration bacterial mud liquid according to the weight ratio of 3-8: 1, uniformly stirring and then freeze-drying; the fruits are selected from apples, strawberries, pineapples and oranges; the mass ratio of the white powder is 5-10: 0.5-1: 1-3: 1-2; selecting red toner in the mass ratio of 1-2:5-10:1-3: 2-5; selecting yellow powder according to the mass ratio of 1-2: 0.5-1:2-5: 3-5;
(5) pulverizing the lyophilized material to 80-100 mesh, charging nitrogen, packaging, and sealing to obtain composite pickle powder.
2. The method for preparing the composite pickle powder according to claim 1, comprising the steps of: the tea bag comprises the following raw materials, by weight, 2-5 parts of old ginger, 1-2 parts of garlic, 3-6 parts of red pepper, 0.1-0.2 part of pepper, 0.5-0.8 part of anise and 1-2 parts of capsicum frutescens, and the content of the materials in the tea bag is 2% -5% of the mass of fresh vegetables.
3. The method for preparing the composite pickle powder according to claim 1, comprising the steps of: the centrifugation conditions in step (3) are as follows: centrifuging the pickle filtrate at 5000-.
4. The method for preparing the composite kimchi powder according to claim 1, wherein the freeze-drying conditions are as follows: the temperature of the cold hydrazine is-20 to-45 ℃, the plate temperature is 20 to 40 ℃, and the freeze-drying time is 18 to 40 hours.
5. Use of a composite pickle powder obtainable by the process according to any one of claims 1 to 4, wherein: the composite pickle powder can be directly taken with water, namely, the pickle powder is prepared by mixing with boiled water at the temperature of not higher than 40 ℃, and the mass ratio of the powder to the water is 1: 15-25, and stirring uniformly.
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