CN108850932A - A kind of nutrition deterioration it is small pickle white ginger preparation method - Google Patents
A kind of nutrition deterioration it is small pickle white ginger preparation method Download PDFInfo
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- CN108850932A CN108850932A CN201810573937.6A CN201810573937A CN108850932A CN 108850932 A CN108850932 A CN 108850932A CN 201810573937 A CN201810573937 A CN 201810573937A CN 108850932 A CN108850932 A CN 108850932A
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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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Abstract
The invention discloses a kind of nutrition deterioration it is small pickle white ginger preparation method, include the following steps：Lactalbumin, peanut oil, deionized water are mixed, heating stirring, regulation system pH value is 7.8-8.4, and recombination anabena lipoxygenase stirring is added, soybean lecithin ultrasonic disperse is added, is dried to obtain first material；White ginger is removed the peel, is cleaned up, the blanching in boiling water is dry, and sweetener, salt, water is added, marinated to obtain second material；By hyacinth bean, hawthorn, corn stigma, raspberry, lily, palm oil, first material, edible rice vinegar grinding uniformly, stand, addition stirred evenly into second material, tinning, high-temperature sterilization after sealing, sealing place obtain nutrition deterioration it is small pickle white ginger.Present invention preparation is simple, and not only retention cycle is longer, but also gained pickles white ginger sweet and sour taste, and nutritional ingredient loss is small, is easily digested absorption, nutrition and physiological activity are worth.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of nutrition deterioration it is small pickle white ginger preparation method.
Background technique
For the white ginger that the country produces using the white ginger quality in Tongling as top grade, the white ginger kind in Tongling is implanted with more than 2000 years history, as
Cure foods have a long history in the whole nation, but still are limited to after being pickled with salt after adding white sugar and light-coloured vinegar to impregnate eat, mouthfeel
It is single, and nutritive loss is serious.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of nutrition deterioration it is small pickle white ginger preparation side
Method, preparation is simple, and not only retention cycle is longer, but also gained pickles white ginger sweet and sour taste, and nutritional ingredient loss is small, is easily digested
It absorbs, nutrition and physiological activity are worth.
A kind of nutrition deterioration proposed by the present invention it is small pickle white ginger preparation method, include the following steps：
S1, lactalbumin, peanut oil, deionized water are mixed, heating stirring, regulation system pH value is 7.8-8.4, is added
The stirring of anabena lipoxygenase is recombinated, soybean lecithin ultrasonic disperse is added, is dried to obtain first material；
S2, white ginger is removed the peel, is cleaned up, the blanching in boiling water is dry, and sweetener, salt, water is added, marinated to obtain
Second material；
S3, hyacinth bean, hawthorn, corn stigma, raspberry, lily, palm oil, first material, edible rice vinegar are ground uniformly, it is quiet
It sets, addition is stirred evenly into second material, tinning, high-temperature sterilization after sealing, and sealing, which is placed, obtains small marinated of nutrition deterioration
Bai Jiang.
Preferably, in S1, lactalbumin, peanut oil, deionized water is mixed, 85-90 DEG C of stirring 10-20min is warming up to,
Mixing speed is 50-140r/min, and regulation system pH value is 7.8-8.4, and recombination anabena lipoxygenase is added and stirs 3-4h,
Soybean lecithin ultrasonic disperse 20-40min is added, ultrasonic power 30-45W is dried to obtain first material.
Preferably, in S1, lactalbumin, peanut oil, deionized water, recombination anabena lipoxygenase, soybean lecithin
Weight ratio is 4-9：0.4-1：40-100：0.12-0.2：1-2.
Preferably, in S2, white ginger is removed the peel, is cleaned up, the blanching 1-2min in boiling water, 50-60 DEG C of drying is to aqueous
Amount is 8-10wt%, and sweetener, salt, water is added, and obtains second material within marinated 10-20 days.
Preferably, in S2, Bai Jiang, sweetener, salt, water weight ratio be 100：10-20：5-15：300-500.
Preferably, in S3, time of repose is 1-2 days after grinding.
Preferably, in S3, sterilising temp is 102-108 DEG C.
Preferably, in S3, sealing standing time is 4-10 days.
Preferably, in S3, hyacinth bean, hawthorn, corn stigma, raspberry, lily, palm oil, first material, edible rice vinegar,
The weight ratio of two materials is 2-8：1-5：2-5：1-4：2-6：1-2：5-14：10-30：120-140.
Preparation process of the present invention is simple, and convenient for operation, not only retention cycle is longer, but also nutrition and flavor quality are good, go out
Bacterium is thorough, actually increases food nutrition value, and shorten process time.In S1, lactalbumin peanut oil cooperation under,
Dispersion performance is fabulous in water, stablizes, not only green edible but also plastic using recombination anabena lipoxidase enzyme crosslinking
Property is good；In S3, first material is compounded with palm oil, can with hyacinth bean, hawthorn, corn stigma, raspberry, lily multiple grinding, uniformly
Dispersion effect is good, compounds with second material, and not only white ginger nutrition dissolution is few, but also other nutriments can be promoted to penetrate into Bai Jiangnei
Portion, green non-pollution can reach directly edible needs, and nutritional ingredient loss is small, while being easily digested absorption, nutrition and physiology
Activity is worth, and gained pickles white ginger sweet and sour taste.
White ginger progress sense organ is pickled to gained and microorganism detection, result are as follows：
1, organoleptic indicator：Shape is neatly full, golden yellow color, organizes homogeneous, crisp, delicious flavour, without pungent
Pungent, without rancid and other peculiar smell；
2, microbiological indicator：Total plate count (cfu/g)≤30, coliform (MPN/g) < 3, pathogenic bacteria are not detected.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of nutrition deterioration it is small pickle white ginger preparation method, include the following steps：
S1,4kg lactalbumin, 1kg peanut oil, 40kg deionized water are mixed, is warming up to 90 DEG C of stirring 10min, stirs
Speed is 140r/min, and regulation system pH value is 7.8-8.4, and 0.12kg recombination anabena lipoxygenase is added and stirs 4h, adds
Enter 1kg soybean lecithin ultrasonic disperse 40min, ultrasonic power 30W and is dried to obtain first material；
S2, the white ginger of 100kg is removed the peel, is cleaned up, the blanching 2min in boiling water, 50 DEG C of drying to water content are
10kg sweetener, 15kg salt, 300kg water is added in 10wt%, obtains second material within marinated 20 days；
S3, by 2kg hyacinth bean, 5kg hawthorn, 2kg corn stigma, 4kg raspberry, 2kg lily, 2kg palm oil, the first object of 5kg
Material, the grinding of 30kg edible rice vinegar uniformly, stand 1 day, addition is stirred evenly into 140kg second material, and tinning is gone out after sealing
Bacterium, sterilising temp be 102 DEG C, sealing place 10 days, obtain nutrition deterioration it is small pickle white ginger.
Embodiment 2
A kind of nutrition deterioration it is small pickle white ginger preparation method, include the following steps：
S1,9kg lactalbumin, 0.4kg peanut oil, 100kg deionized water are mixed, is warming up to 85 DEG C of stirring 20min, stirs
Mixing speed is 50r/min, and regulation system pH value is 7.8-8.4, and 0.2kg recombination anabena lipoxygenase is added and stirs 3h, adds
Enter 2kg soybean lecithin ultrasonic disperse 20min, ultrasonic power 45W and is dried to obtain first material；
S2, the white ginger of 100kg to be removed the peel, is cleaned up, the blanching 1min in boiling water, 60 DEG C of dryings to water content are 8wt%,
20kg sweetener, 5kg salt, 500kg water is added, obtains second material within marinated 10 days；
S3, by 8kg hyacinth bean, 1kg hawthorn, 5kg corn stigma, 1kg raspberry, 6kg lily, 1kg palm oil, the first object of 14kg
Material, the grinding of 10kg edible rice vinegar uniformly, stand 2 days, addition is stirred evenly into 120kg second material, and tinning is gone out after sealing
Bacterium, sterilising temp be 108 DEG C, sealing place 4 days, obtain nutrition deterioration it is small pickle white ginger.
Embodiment 3
A kind of nutrition deterioration it is small pickle white ginger preparation method, include the following steps：
S1,5kg lactalbumin, 0.8kg peanut oil, 60kg deionized water are mixed, is warming up to 88 DEG C of stirring 12min, stirs
Mixing speed is 120r/min, and regulation system pH value is 7.8-8.4, and 0.14kg recombination anabena lipoxygenase stirring is added
3.7h, is added 1.2kg soybean lecithin ultrasonic disperse 35min, and ultrasonic power 35W is dried to obtain first material；
S2, the white ginger of 100kg is removed the peel, is cleaned up, the blanching 1.8min in boiling water, 54 DEG C of drying to water content are
12kg sweetener, 12kg salt, 350kg water is added in 9.5wt%, obtains second material within marinated 18 days；
S3, by 4kg hyacinth bean, 4kg hawthorn, 3kg corn stigma, 3kg raspberry, 3kg lily, 1.8kg palm oil, 8kg first
Material, the grinding of 25kg edible rice vinegar uniformly, stand 1.2 days, addition is stirred evenly into 135kg second material, tinning, after sealing
Sterilizing, sterilising temp be 104 DEG C, sealing place 8 days, obtain nutrition deterioration it is small pickle white ginger.
Embodiment 4
A kind of nutrition deterioration it is small pickle white ginger preparation method, include the following steps：
S1,7kg lactalbumin, 0.6kg peanut oil, 80kg deionized water are mixed, is warming up to 86 DEG C of stirring 18min, stirs
Mixing speed is 80r/min, and regulation system pH value is 7.8-8.4, and 0.18kg recombination anabena lipoxygenase is added and stirs 3.3h,
1.8kg soybean lecithin ultrasonic disperse 25min is added, ultrasonic power 40W is dried to obtain first material；
S2, the white ginger of 100kg is removed the peel, is cleaned up, the blanching 1.2min in boiling water, 56 DEG C of drying to water content are
18kg sweetener, 8kg salt, 450kg water is added in 8.5wt%, obtains second material within marinated 12 days；
S3, by 6kg hyacinth bean, 2kg hawthorn, 4kg corn stigma, 2kg raspberry, 5kg lily, 1.2kg palm oil, 12kg first
Material, the grinding of 15kg edible rice vinegar uniformly, stand 1.8 days, addition is stirred evenly into 125kg second material, tinning, after sealing
Sterilizing, sterilising temp be 106 DEG C, sealing place 6 days, obtain nutrition deterioration it is small pickle white ginger.
Embodiment 5
A kind of nutrition deterioration it is small pickle white ginger preparation method, include the following steps：
S1,6kg lactalbumin, 0.7kg peanut oil, 70kg deionized water are mixed, is warming up to 87 DEG C of stirring 15min, stirs
Mixing speed is 100r/min, and regulation system pH value is 7.8-8.4, and 0.16kg recombination anabena lipoxygenase stirring is added
3.5h, is added 1.5kg soybean lecithin ultrasonic disperse 30min, and ultrasonic power 38W is dried to obtain first material；
S2, the white ginger of 100kg is removed the peel, is cleaned up, the blanching 1.5min in boiling water, 55 DEG C of drying to water content are
15kg sweetener, 10kg salt, 400kg water is added in 6wt%, obtains second material within marinated 15 days；
S3, by 5kg hyacinth bean, 3kg hawthorn, 3.5kg corn stigma, 2.5kg raspberry, 4kg lily, 1.5kg palm oil, 10kg
First material, the grinding of 10kg edible rice vinegar uniformly, stand 1.5 days, and addition is stirred evenly into 130kg second material, tinning, envelope
Mouthful after sterilize, sterilising temp be 105 DEG C, sealing place 7 days, obtain nutrition deterioration it is small pickle white ginger.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of nutrition deterioration it is small pickle white ginger preparation method, which is characterized in that include the following steps：
S1, lactalbumin, peanut oil, deionized water are mixed, heating stirring, regulation system pH value is 7.8-8.4, and recombination is added
The stirring of anabena lipoxygenase, is added soybean lecithin ultrasonic disperse, is dried to obtain first material；
S2, white ginger is removed the peel, is cleaned up, the blanching in boiling water is dry, and sweetener, salt, water is added, marinated to obtain second
Material；
S3, hyacinth bean, hawthorn, corn stigma, raspberry, lily, palm oil, first material, edible rice vinegar are ground uniformly, are stood,
Addition stirred evenly into second material, tinning, high-temperature sterilization after sealing, sealing place obtain nutrition deterioration it is small pickle it is white
Ginger.
2. what nutrition deterioration was small according to claim 1 pickles white ginger preparation method, which is characterized in that in S1, by whey egg
White, peanut oil, deionized water mixing, are warming up to 85-90 DEG C of stirring 10-20min, mixing speed 50-140r/min, adjust body
It is pH value for 7.8-8.4, addition recombination anabena lipoxygenase stirs 3-4h, soybean lecithin ultrasonic disperse 20- is added
40min, ultrasonic power 30-45W, is dried to obtain first material.
3. nutrition deterioration according to claim 1 or claim 2 it is small pickle white ginger preparation method, which is characterized in that in S1, whey egg
White, peanut oil, deionized water, recombination anabena lipoxygenase, the weight ratio of soybean lecithin are 4-9：0.4-1：40-100：
0.12-0.2：1-2.
4. what any one of -3 nutrition deteriorations were small according to claim 1 pickles white ginger preparation method, which is characterized in that in S2,
White ginger is removed the peel, is cleaned up, the blanching 1-2min in boiling water, 50-60 DEG C of drying to water content is 8-10wt%, and sweet taste is added
Agent, salt, water obtain second material in marinated 10-20 days.
5. what any one of -4 nutrition deteriorations were small according to claim 1 pickles white ginger preparation method, which is characterized in that in S2,
Bai Jiang, sweetener, salt, water weight ratio be 100：10-20：5-15：300-500.
6. what any one of -5 nutrition deteriorations were small according to claim 1 pickles white ginger preparation method, which is characterized in that in S3,
Time of repose is 1-2 days after grinding.
7. what any one of -6 nutrition deteriorations were small according to claim 1 pickles white ginger preparation method, which is characterized in that in S3,
Sterilising temp is 102-108 DEG C.
8. what any one of -7 nutrition deteriorations were small according to claim 1 pickles white ginger preparation method, which is characterized in that in S3,
Sealing standing time is 4-10 days.
9. what any one of -8 nutrition deteriorations were small according to claim 1 pickles white ginger preparation method, which is characterized in that in S3,
Hyacinth bean, hawthorn, corn stigma, raspberry, lily, palm oil, first material, edible rice vinegar, second material weight ratio be 2-8：
1-5：2-5：1-4：2-6：1-2：5-14：10-30：120-140.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630903A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Sweet and sour ginger and making method thereof |
| CN103351471A (en) * | 2013-07-15 | 2013-10-16 | 南京农业大学 | Whey protein film and preparation method thereof |
| CN105166790A (en) * | 2015-07-20 | 2015-12-23 | 安徽省铜陵市齐松姜业有限责任公司 | Processing method of preserved white ginger |
| CN107897473A (en) * | 2017-11-16 | 2018-04-13 | 安徽省阜阳鸿易得食品有限公司 | A kind of red sugar preparation method full of nutrition |
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2018
- 2018-06-06 CN CN201810573937.6A patent/CN108850932A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630903A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Sweet and sour ginger and making method thereof |
| CN103351471A (en) * | 2013-07-15 | 2013-10-16 | 南京农业大学 | Whey protein film and preparation method thereof |
| CN105166790A (en) * | 2015-07-20 | 2015-12-23 | 安徽省铜陵市齐松姜业有限责任公司 | Processing method of preserved white ginger |
| CN107897473A (en) * | 2017-11-16 | 2018-04-13 | 安徽省阜阳鸿易得食品有限公司 | A kind of red sugar preparation method full of nutrition |
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Application publication date: 20181123 |