CN108850934A - A kind of orectic Alpinia japonica pickled product preparation method - Google Patents
A kind of orectic Alpinia japonica pickled product preparation method Download PDFInfo
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- CN108850934A CN108850934A CN201810573987.4A CN201810573987A CN108850934A CN 108850934 A CN108850934 A CN 108850934A CN 201810573987 A CN201810573987 A CN 201810573987A CN 108850934 A CN108850934 A CN 108850934A
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- alpinia japonica
- orectic
- prefabricated material
- pickled product
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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
Abstract
The invention discloses a kind of orectic Alpinia japonica pickled product preparation methods, include the following steps：Alpinia japonica is put into clear water and is impregnated, removes the peel, cleans up, is cooked, cooks, is dried to obtain prefabricated material a；Peanut protein, olive oil, deionized water are mixed, are stirred at room temperature, heating continues to stir, and cools down, and peroxidase solution stirring is added, and ethanol solution is added and stands, and heating stirring, spray drying obtains prefabricated material b；Refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water are mixed, cooked, prefabricated material a is added, prefabricated material b is stirred evenly in cooling, and sealing sterilization obtains orectic Alpinia japonica pickled product.Method for salting of the present invention is simple, easily operated, saves cost, had not only kept the nutritive value of Alpinia japonica, but also keeps gained Alpinia japonica pickled product color reddish brown, and fragrant tender sour-sweet, tasty and refreshing appetizing improves a poor appetite, and has been sufficiently reserved nutritional ingredient, long shelf-life.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of orectic Alpinia japonica pickled product preparation methods.
Background technique
Alpinia japonica, also known as：Dwarf galangal rhizome, nine Jiang Lian, Herba Polygoni Runcinati, chicken claw lotus are Zingiber herbaceos perennial.It is born in hayashishita yin
Wet place, is distributed both at home and abroad.《Detailed outline》Cloud：" Alpinia japonica, raw south.For leaf like ginger, flower redness of the skin or complexion is very pungent；Son is like in one's early teens, and root is such as
Du Ruo and galangal."
Sweet and sour Alpinia japonica is the traditional food in China, there is the history in over thousands of year, deep by the people's due to delicious flavour
Like, as the improvement of people's living standards, the requirement to taste, mouthfeel is also higher and higher while focusing on nutritional ingredient.
The sweet and sour Alpinia japonica that nutritional ingredient takes into account mouthfeel, good taste again can be saved by how preparing, and be asked for technology urgently to be resolved at present
Topic.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of orectic Alpinia japonica pickled product preparation sides
Method, method for salting is simple, easily operated, saves cost, had not only kept the nutritive value of Alpinia japonica, but also makes gained Alpinia japonica pickled product color
Reddish brown, fragrant tender sour-sweet, tasty and refreshing appetizing improves a poor appetite, and has been sufficiently reserved nutritional ingredient, long shelf-life.
A kind of orectic Alpinia japonica pickled product preparation method proposed by the present invention, includes the following steps：
S1, Alpinia japonica is put into clear water and is impregnated, removed the peel, clean up, cooked, cooked, be dried to obtain prefabricated material a；
S2, peanut protein, olive oil, deionized water are mixed, is stirred at room temperature, heating continues to stir, and cools down, and peroxide is added
Change enzyme solutions stirring, ethanol solution is added and stands, heating stirring, spray drying obtains prefabricated material b；
S3, refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water are mixed, is cooked, cooling adds
Enter prefabricated material a, prefabricated material b is stirred evenly, sealing sterilization obtain orectic Alpinia japonica pickled product.
Preferably, in S1, soaking time 10-20min, brew time 5-10min.
Preferably, in S2, peanut protein, olive oil, deionized water is mixed, 5-12min is stirred at room temperature, mixing speed is
300-380r/min is warming up to 80-90 DEG C and continues to stir 4-12min, is down to room temperature, and addition concentration is 0.4-0.8mg/mL peroxide
Change enzyme solutions and stir 10-16min, it is that 74-84wt% ethanol solution stands 1-3h that concentration, which is added, is warming up to 60-70 DEG C of stirring 2-
5h, spray drying obtain prefabricated material b.
Preferably, in S2, peroxidase solution concentration is 0.4-0.8mg/mL, ethanol solution concentration 74-84wt%.
Preferably, in S2, peanut protein, olive oil, deionized water, peroxidase solution, ethanol solution weight ratio be
5-9：0.4-1.2：100-120：0.4-1：40-120.
Preferably, in S3, refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water is mixed, cooked
2-8min is cooled to room temperature, prefabricated material a is added, prefabricated material b is stirred evenly, and it is marinated that sealing sterilization obtains orectic Alpinia japonica
Product.
Preferably, refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water, prefabricated material a, pre- in S3
The weight ratio of system material b is 10-20：1-4：0.5-1.4：1-2：0.4-1：0.1-0.2：200-300：50-80：2-6.
Method for salting of the present invention is simple, easily operated, saves cost, had not only kept the nutritive value of Alpinia japonica, but also makes gained mountain
Ginger pickled product color is reddish brown, and fragrant tender sour-sweet, tasty and refreshing appetizing improves a poor appetite, and has been sufficiently reserved nutritional ingredient, long shelf-life.
It in S1 of the present invention, by Alpinia japonica after clear water impregnates, is cooked, Alpinia japonica inside crude fibre can suitably be softened in advance；
In S2, for peanut protein under olive oil cooperation, dispersion performance is fabulous in water, stablizes, and is chemically crosslinked to be formed through peroxidase
Water-setting colloidal carrier, further induces β-pleated sheet to change in ethanol solution, forms physical crosslinking, on the one hand has good suction
Hydrophilic effect is received, it is moderate on the other hand to bond degree；In S3, prefabricated material a cooperates refined salt, Sucralose, honey, vanillic aldehyde, second
Base maltol, fresh cream and prefabricated material b are acted on, and making gained Alpinia japonica pickled product, not only mellowness is delicious, special taste, but also prepares
Journey is simple, easily operated, and nutriment is lost less, while cost is relatively low, while prefabricated material b can effectively enhance outside Alpinia japonica pickled product
Integrality is seen, shape is not easy to crack when processing, and content not easily runs off, and can effectively increase the shelf-life, is 12 months, meets
The marinated standard of country.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of orectic Alpinia japonica pickled product preparation method, includes the following steps：
S1, Alpinia japonica is put into clear water and impregnates 10min, removed the peel, clean up, cook 10min, filtering is dried to obtain pre-
System material a；
S2,5kg peanut protein, 1.2kg olive oil, 100kg deionized water are mixed, 12min, mixing speed is stirred at room temperature
It for 300r/min, is warming up to 90 DEG C and continues to stir 4min, be down to room temperature, addition 1kg concentration is 0.4mg/mL peroxidase solution
16min is stirred, it is that 84wt% ethanol solution stands 1h that 40kg concentration, which is added, is warming up to 70 DEG C of stirring 2h, and spray drying obtains pre-
System material b；
S3, by 20kg refined salt, 1kg Sucralose, 1.4kg honey, 1kg vanillic aldehyde, 1kg ethylmaltol, 0.1kg fresh milk
Essence, the mixing of 300kg water, cook 2min, are cooled to room temperature, and the prefabricated material b of 80kg prefabricated material a, 2kg is added and stirs evenly, sealing is killed
Bacterium obtains orectic Alpinia japonica pickled product.
Embodiment 2
A kind of orectic Alpinia japonica pickled product preparation method, includes the following steps：
S1, Alpinia japonica is put into clear water and impregnates 20min, removed the peel, clean up, cook 5min, filtering is dried to obtain prefabricated
Expect a；
S2,9kg peanut protein, 0.4kg olive oil, 120kg deionized water are mixed, 5min, mixing speed is stirred at room temperature
For 380r/min, it is warming up to 80 DEG C and continues to stir 12min, be down to room temperature, it is that 0.8mg/mL peroxidase is molten that 0.4kg concentration, which is added,
Liquid stirs 10min, and it is that 74wt% ethanol solution stands 3h that 120kg concentration, which is added, is warming up to 60 DEG C of stirring 5h, spray drying obtains
Prefabricated material b；
It is S3,10kg refined salt, 4kg Sucralose, 0.5kg honey, 2kg vanillic aldehyde, 0.4kg ethylmaltol, 0.2kg is fresh
Cream, the mixing of 200kg water, cook 8min, are cooled to room temperature, and the prefabricated material b of 50kg prefabricated material a, 6kg is added and stirs evenly, seals
Sterilization obtains orectic Alpinia japonica pickled product.
Embodiment 3
A kind of orectic Alpinia japonica pickled product preparation method, includes the following steps：
S1, Alpinia japonica is put into clear water and impregnates 12min, removed the peel, clean up, cook 8min, filtering is dried to obtain prefabricated
Expect a；
S2,6kg peanut protein, 1kg olive oil, 105kg deionized water are mixed, 10min is stirred at room temperature, mixing speed is
320r/min is warming up to 88 DEG C and continues to stir 6min, is down to room temperature, and addition 0.8kg concentration is 0.5mg/mL peroxidase solution
14min is stirred, it is that 82wt% ethanol solution stands 1.5h that 60kg concentration, which is added, is warming up to 66 DEG C of stirring 3h, spray drying obtains
Prefabricated material b；
S3, by 18kg refined salt, 2kg Sucralose, 1.2kg honey, 1.2kg vanillic aldehyde, 0.8kg ethylmaltol,
0.12kg fresh cream, the mixing of 280kg water, cook 4min, are cooled to room temperature, and it is equal that the prefabricated material b stirring of 70kg prefabricated material a, 3kg is added
Even, sealing sterilization obtains orectic Alpinia japonica pickled product.
Embodiment 4
A kind of orectic Alpinia japonica pickled product preparation method, includes the following steps：
S1, Alpinia japonica is put into clear water and impregnates 18min, removed the peel, clean up, cook 6min, filtering is dried to obtain prefabricated
Expect a；
S2,8kg peanut protein, 0.6kg olive oil, 115kg deionized water are mixed, 6min, mixing speed is stirred at room temperature
For 360r/min, it is warming up to 82 DEG C and continues to stir 10min, be down to room temperature, it is that 0.7mg/mL peroxidase is molten that 0.6kg concentration, which is added,
Liquid stirs 12min, and it is that 76wt% ethanol solution stands 2.5h that 100kg concentration, which is added, is warming up to 64 DEG C of stirring 4h, is spray-dried
To prefabricated material b；
S3, by 12kg refined salt, 3kg Sucralose, 0.8kg honey, 1.8kg vanillic aldehyde, 0.6kg ethylmaltol,
0.18kg fresh cream, the mixing of 220kg water, cook 6min, are cooled to room temperature, and it is equal that the prefabricated material b stirring of 60kg prefabricated material a, 5kg is added
Even, sealing sterilization obtains orectic Alpinia japonica pickled product.
Embodiment 5
A kind of orectic Alpinia japonica pickled product preparation method, includes the following steps：
S1, Alpinia japonica is put into clear water and impregnates 15min, removed the peel, clean up, cook 7min, filtering is dried to obtain prefabricated
Expect a；
S2,7kg peanut protein, 0.8kg olive oil, 110kg deionized water are mixed, 8min, mixing speed is stirred at room temperature
For 340r/min, it is warming up to 85 DEG C and continues to stir 8min, be down to room temperature, it is that 0.6mg/mL peroxidase is molten that 0.7kg concentration, which is added,
Liquid stirs 13min, and it is that 79wt% ethanol solution stands 2h that 80kg concentration, which is added, is warming up to 65 DEG C of stirring 3.5h, is spray-dried
To prefabricated material b；
S3, by 15kg refined salt, 2.5kg Sucralose, 1kg honey, 1.5kg vanillic aldehyde, 0.7kg ethylmaltol,
0.15kg fresh cream, the mixing of 260kg water, cook 5min, are cooled to room temperature, and it is equal that the prefabricated material b stirring of 65kg prefabricated material a, 4kg is added
Even, sealing sterilization obtains orectic Alpinia japonica pickled product.
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 (7)
1. a kind of orectic Alpinia japonica pickled product preparation method, which is characterized in that include the following steps：
S1, Alpinia japonica is put into clear water and is impregnated, removed the peel, clean up, cooked, cooked, be dried to obtain prefabricated material a；
S2, peanut protein, olive oil, deionized water are mixed, is stirred at room temperature, heating continues to stir, and cools down, and peroxidase is added
Solution stirring is added ethanol solution and stands, and heating stirring, spray drying obtains prefabricated material b；
S3, refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water are mixed, is cooked, cooling, is added pre-
System material a, prefabricated material b are stirred evenly, and sealing sterilization obtains orectic Alpinia japonica pickled product.
2. orectic Alpinia japonica pickled product preparation method according to claim 1, which is characterized in that in S1, soaking time
For 10-20min, brew time 5-10min.
3. orectic Alpinia japonica pickled product preparation method according to claim 1 or claim 2, which is characterized in that in S2, by peanut
Albumen, olive oil, deionized water mixing, are stirred at room temperature 5-12min, mixing speed 300-380r/min is warming up to 80-90 DEG C
Continue to stir 4-12min, be down to room temperature, it is that 0.4-0.8mg/mL peroxidase solution stirs 10-16min that concentration, which is added, is added
Concentration is that 74-84wt% ethanol solution stands 1-3h, is warming up to 60-70 DEG C of stirring 2-5h, and spray drying obtains prefabricated material b.
4. any one of -3 orectic Alpinia japonica pickled product preparation method according to claim 1, which is characterized in that in S2,
Peroxidase solution concentration is 0.4-0.8mg/mL, ethanol solution concentration 74-84wt%.
5. any one of -4 orectic Alpinia japonica pickled product preparation method according to claim 1, which is characterized in that in S2,
Peanut protein, olive oil, deionized water, peroxidase solution, ethanol solution weight ratio be 5-9：0.4-1.2：100-120：
0.4-1：40-120.
6. any one of -5 orectic Alpinia japonica pickled product preparation method according to claim 1, which is characterized in that in S3,
Refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water are mixed, 2-8min is cooked, is cooled to room temperature, adds
Enter prefabricated material a, prefabricated material b is stirred evenly, sealing sterilization obtain orectic Alpinia japonica pickled product.
7. any one of -6 orectic Alpinia japonica pickled product preparation method according to claim 1, which is characterized in that in S3,
Refined salt, Sucralose, honey, vanillic aldehyde, ethylmaltol, fresh cream, water, prefabricated material a, prefabricated material b weight ratio be 10-
20：1-4：0.5-1.4：1-2：0.4-1：0.1-0.2：200-300：50-80：2-6.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584020A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Root vegetable vinasse-made flavor food and processing method thereof |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
| CN107981283A (en) * | 2017-12-08 | 2018-05-04 | 周起行 | A kind of marinated radish preparation method full of nutrition |
-
2018
- 2018-06-06 CN CN201810573987.4A patent/CN108850934A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584020A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Root vegetable vinasse-made flavor food and processing method thereof |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
| CN107981283A (en) * | 2017-12-08 | 2018-05-04 | 周起行 | A kind of marinated radish preparation method full of nutrition |
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Application publication date: 20181123 |
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