CN109170825A - A kind of processing method of the pickle sauce rich in lactic acid - Google Patents
A kind of processing method of the pickle sauce rich in lactic acid Download PDFInfo
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- CN109170825A CN109170825A CN201811240901.2A CN201811240901A CN109170825A CN 109170825 A CN109170825 A CN 109170825A CN 201811240901 A CN201811240901 A CN 201811240901A CN 109170825 A CN109170825 A CN 109170825A
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- lactic acid
- pickle
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- sauce
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 84
- 239000004310 lactic acid Substances 0.000 title claims abstract description 42
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 42
- 235000015067 sauces Nutrition 0.000 title claims abstract description 37
- 235000021110 pickles Nutrition 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000013311 vegetables Nutrition 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 15
- 240000004922 Vigna radiata Species 0.000 claims abstract description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 14
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 26
- 239000000706 filtrate Substances 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 15
- 235000008504 concentrate Nutrition 0.000 claims description 12
- 239000012141 concentrate Substances 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 241000219198 Brassica Species 0.000 claims description 8
- 235000003351 Brassica cretica Nutrition 0.000 claims description 8
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 8
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 8
- 235000010460 mustard Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 5
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 4
- 244000026811 Brassica nipposinica Species 0.000 claims description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 4
- 241001674939 Caulanthus Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 150000003839 salts Chemical class 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000021108 sauerkraut Nutrition 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000008719 thickening Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 21
- 238000002360 preparation method Methods 0.000 description 13
- 235000014347 soups Nutrition 0.000 description 11
- 238000001914 filtration Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- 241000220259 Raphanus Species 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 229940082509 xanthan gum Drugs 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 125000004383 glucosinolate group Chemical group 0.000 description 3
- 150000002540 isothiocyanates Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- -1 sucrose ester Chemical class 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 244000178993 Brassica juncea Species 0.000 description 2
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 150000003567 thiocyanates Chemical class 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of processing method of the pickle sauce rich in lactic acid is to mix after drying vegetable leaf to be adjusted to water content with sticky rice syrup, with fermentation seed liquid made from mung bean, last sealed fermenting.Resulting pickle sauce generates lactic acid and distinctive pickle flavor by lactic fermentation, and pickle sour is strong, lactic acid content is high, sauce body is stable, and is not in layering and deposited phenomenon it is not necessary that salt is added.Season sauce of the invention is used directly for food and drink seasoning, can also be used as ingredient and other food are used cooperatively, can play the effect of seasoning and thickening, still is able to maintain to stablize in sauce with high salt.By this method, sauerkraut not only can be obtained, but also pickle sauce can be obtained, and the year-round supply of raw material may be implemented for drying dish leaf in the vegetable raw-material that this method uses in production.
Description
Technical field
The invention belongs to food processing fields, are related to a kind of processing method of pickle sauce, especially a kind of rich in cream
The processing method of the pickle sauce of acid.
Background technique
Tart flavour is one of determinant of flavour of food products, and certain acid, which is added, in many dish can form distinctive flavor, is increased
Add the appetite of people.Due to the modernization of the fast development of instant food and the finished product of Household diet and traditional food, make to eat
Vinegar has become the cooking, goes with rice or bread and one of most important flavouring of processing food.However, the pungent taste of acetic acid is than heavier, very greatly
Some people is not liked.The sour of lactic acid is soft, and the taste of most people is suitble to add in the cooking process of some food
Enter the seasoning containing lactic acid, food peculiar taste can be formed.In some places in Speciality Foods, it even more be unable to do without the tune containing lactic acid
Taste substance, if southeast of Guizhou Province minority area people like edible Fish in Sour Soup, exactly joined in Boiled fish it is a certain amount of containing
" the sour soup " of lactic acid, the acid soup have tart flavour, are that thin rice gruel fermentation generates lactic acid and obtains.
But traditional sour soup production method fermentation period is longer, tart flavour is weaker, and sour soup quality is difficult to control, and sour soup produces
The problems such as that there are shelf life is short for product, storage quality is unstable, and layering, swollen bottle, peculiar smell easily occur during storage.In order to solve
Tart flavour is light and product storage process in the problem of being layered, the application of CN108576737A discloses a kind of meter of acid soup and its system
Preparation Method, this method are made of thin rice gruel, zymophyte, apple extracting solution, Rosa roxburghii Tratt extracting solution, sucrose ester, xanthan gum.The acid soup passes through
Addition larger proportion containing malic acid concentration increases acidity up to 50% apple extracting solution, by addition mass fraction 3% with
On xanthan gum increase the viscosity of product.Although the sour soup of this method production solves the layering of sour soup, acid content not high
Problem, but its tart flavour source is mainly malic acid, and needs to add a large amount of sucrose ester and xanthan gum.This method is produced
The sour soup of rice, the additive amount of sucrose ester are more than that food additives use the limit that 5g/Kg in flavouring is provided in standard GB2760-2014
Amount.
Lactic acid is as acid, in food additives using be listed in standard GB2760-2014 can be in varieties of food items
By the food additives list that production needs to use in right amount, but lactic acid is food additives after all rather than food, this is also determined
Lactic acid can not be sold as vinegar can be used as ordinary food.Consumer for safety worry, it is beyond affordability straight
The lactic acid for connecing and using lactic acid as food and drink condiment, and purified in food industry, even if after dilution, it may have stronger astringent taste
Feel, taste is poor, single flavor, it is difficult to people be allowed to receive.Lacking currently on the market convenient and efficient can add similar to vinegar is the same
The lactic acid containing higher concentration flavouring.When cooking dish, if it is desired to have the taste of lactic acid in dish, typically only by adding
Acid adding dish is realized, but the acid content of sauerkraut is usually relatively low, to reach the ideal acidity of dish, need the additive amount of sauerkraut compared with
Greatly, and use it is also not convenient enough.
Glucosinolate is the secondary metabolites that nitrogen and sulphur are rich in plant, in crucifer Btassica and radish
Rich content in platymiscium.Catabolite isothiocyanates (salt) class of glucosinolate, with very strong anti-oxidant and
Anticancer activity.During vegetable-pickling, glucosinolate can be hydrolyzed to isothiocyanates substance, so that it is peculiar to assign pickle
Flavor.Baste containing high level isothiocyanates substance and lactic acid is not only full of nutrition, also has strong salt down
Dish flavor, delicious flavour are easy to use.
There are also researchers at present prepares baste using vegetable-pickling liquid in development, e.g., the Shen of CN101816399A
Please disclose a kind of pickled mustard juice and its production method, pickled mustard juice is crushed with the ripe pickled leaf mustard that salts down, is squeezed, clarifies, is adjusted
A kind of flavouring made of taste, vacuum tunica fibrosa ultrafiltration sterilizing.The essence of this method is the leaf mustard that will have been pickled, and flooding is added to obtain
To juice, then plus salt (6-12%) excessively and sodium glutamate seasoning be made.Under normal conditions, by containing acid in fermented vegetable
Amount is below 1%.On the one hand, the soluble sugar content utilized in vegetables for lactic acid bacteria is limited, and on the other hand, lactic fermentation produces
Raw lactic acid can generate strong inhibiting effect to lactic acid bacteria.The pickled mustard juice of this method production is the product of clarification type, is passed through
Secondary dilution process, lactic acid concn are relatively low.
Vegetables sauce usually requires certain consistency, not only instant edible, but also can assign good mouthfeel and keep product
Texture characteristic.In order to increase the consistency of vegetables sauce, current method mostly uses greatly addition converted starch, xanthan gum etc. to increase
Thick dose improves.And current commercial vegetables sauce is exactly generally for the growth or raw material itself for inhibiting microorganism
Salt-like prod, all containing the salt of higher concentration, these thickeners above-mentioned form the energy of gel in sauce class system with high salt
Power weakens significantly, so that product is easy to appear layering and sedimentation problem, the stabilization problem of sauce body texture is not all obtained always
Effectively solve.
Summary of the invention
The purpose of the present invention is in view of the above shortcomings of the prior art, provide a kind of adding for pickle sauce rich in lactic acid
Work method.
In order to achieve the above object, the technical solution adopted by the present invention is that: a kind of processing side of the pickle sauce rich in lactic acid
Method, the method steps are as follows:
(1) 4-8 parts of 1 part of vegetable leaf, the sticky rice syrup and 1-2 parts of fermentation seed liquid that water content is 30-60% are taken by weight,
Mix, in 20-28 DEG C sealed fermenting 7-14 days, obtain fermentation material；
(2) vegetable leaf in fermentation material is pulled out, is dehydrated, taking juice；Juice and the surplus materials in fermentation material are mixed again
Even, filtering and removing slag take filtrate, and the mass fraction for concentrating the filtrate to lactic acid in concentrate is 2%-6%；
(3) concentrate is filling, sealing, water dip sterilization are cooled to room temperature to get pickle sauce；
Wherein, above-mentioned fermentation seed liquid is the mung bean for taking the 6-12h that is soaked in water, by weight by mung bean and water with 1:4-10
Ratio mix, slurries are down to 3.5-4.5 (in fermentation process, with production in 20-30 DEG C of sealed fermenting to slurries pH by defibrination
The increase of acid amount, pH can reduce), filter to take filtrate to get；Wherein, impregnate mung bean is room temperature with water, and meets life and drink
Water hygiene standard (GB 5749).
The vegetable leaf referred in above-mentioned steps (1), which is taken from, so to be dried or the leafy mustard of artificial drying, potherb mustard, radish
One or more of leaf, wild cabbage or cauliflower dish leaf, clean up, and mixing, dehydration is obtained to water content for 30-60%；Its
In, it is dehydrated as centrifugal dehydration or press dewatering.
Sticky rice syrup in above-mentioned steps (1) is to take glutinous rice, is mixed by weight with water with the ratio of 1:8-15, heating is boiled
And 40min-100min is maintained, it is cooled to 20 DEG C -40 DEG C and obtains.
Dehydration in above-mentioned steps (2) is centrifugal dehydration or press dewatering；Filtrate concentration is referred to and depressurizes filter vacuum
Concentration, thickening temperature are 55-75 DEG C, vacuum degree 0.05-0.09Mpa.
The temperature of water dip sterilization is 75-85 DEG C in above-mentioned steps (3), time 15-60min.
The dewatered leaf slag of vegetable leaf in above-mentioned steps (2) in fermentation material, which is dried or dried, can be made dry acid dish.
Compared with prior art, the invention has the benefit that season sauce made from this method is rich in different
Thiocyanates substance, lactic acid content reach 2%-6% (the product lactic acid content of prior art production is generally below 1%)；This
Season sauce made from method has strong pickle flavor, and texture is stable, viscosity is high.Due to being sent out with sticky rice syrup lactic acid
After ferment, lactic acid can not only be generated, can also generate a certain amount of dextrin again, and is formed with other compositions such as albumen in glutinous rice multiple
Object is closed, the process of infusion is concentrated by the later period, forms more stable toughness sauce body, there is stronger salt tolerance and cold and hot steady
It is qualitative, and due to being not added with salt, it is not in layering and deposited phenomenon；This method eliminates big portion by heating concentration
Divide volatile acid, so that lactic acid taste is more mellow；It is different from commercially available season sauce, is not necessarily to add salt in this method production, have
Conducive to the intake for reducing consumer's salt.Season sauce of the invention is used directly for food and drink seasoning, can also be used as
Ingredient and other food are used cooperatively, and can play the effect of seasoning and thickening, still are able to remain steady in sauce with high salt
It is fixed.By this method, sauerkraut not only can be obtained, but also pickle sauce can be obtained, and the vegetable raw-material that this method uses is drying dish leaf,
The year-round supply of raw material may be implemented in production.
Specific embodiment
Embodiment 1
The preparation of fermentation seed liquid: taking the mung bean for the 6h that is soaked in water, and by weight mixes mung bean and water with the ratio of 1:10
Even, slurries are down to 4.5 in 20 DEG C of sealed fermenting slurries pH by defibrination, and filtering takes filtrate.
The preparation of vegetable leaf: being derived from the leafy mustard so dried, potherb mustard, radish leaves, wild cabbage and cauliflower dish leaf, cleaning
Completely, it mixes, centrifugal dehydration to water content is 30%.
The preparation of sticky rice syrup: taking glutinous rice, is mixed by weight with water with the ratio of 1:8, and 100min is boiled and maintained in heating,
It is cooled to 40 DEG C.
1 part of above-mentioned vegetable leaf, 4 parts of sticky rice syrup and 1 part of fermentation seed liquid are taken by weight, are mixed, in 20 DEG C of sealed fermentings
14 days, obtain fermentation material；Vegetable leaf in fermentation material is pulled out, centrifugal dehydration, taking juice, leaf slag is made dry after drying or drying
Sauerkraut；The surplus materials in juice and fermentation material is mixed again, filtering and removing slag take filtrate, by filtrate in 55 DEG C, vacuum degree
The mass fraction of vacuum-concentrcted lactic acid into concentrate is 2% under 0.09Mpa；Concentrate is filling, sealing, 75 DEG C of water-baths
60min is sterilized, is cooled to room temperature to get pickle sauce.
Embodiment 2
The preparation of fermentation seed liquid: taking the mung bean for the 12h that is soaked in water, and by weight mixes mung bean and water with the ratio of 1:4
Even, slurries are down to 3.5 in 30 DEG C of sealed fermentings to slurries pH by defibrination, and filtering takes filtrate.
The preparation of vegetable leaf: taking leafy mustard, radish leaves, wild cabbage and the cauliflower dish leaf of artificial drying, clean up, and mixes
It closes, press dewatering to water content is 60%.
The preparation of sticky rice syrup: taking glutinous rice, is mixed by weight with water with the ratio of 1:15, and 40min is boiled and maintained in heating,
It is cooled to 20 DEG C.
1 part of above-mentioned vegetable leaf, 8 parts of sticky rice syrup and 2 parts of fermentation seed liquid are taken by weight, are mixed, in 28 DEG C of sealed fermentings 7
It, obtains fermentation material；Vegetable leaf in fermentation material is pulled out, press dewatering, taking juice, dry acid is made in leaf slag after drying or drying
Dish；The surplus materials in juice and fermentation material is mixed again, filtering and removing slag take filtrate, by filtrate in 75 DEG C, vacuum degree
The mass fraction of vacuum-concentrcted lactic acid into concentrate is 6% under 0.05Mpa；Concentrate is filling, sealing, 85 DEG C of water-baths
15min is sterilized, is cooled to room temperature to get pickle sauce.
Embodiment 3
The preparation of fermentation seed liquid: taking the mung bean for the 8h that is soaked in water, and by weight mixes mung bean and water with the ratio of 1:8
Even, slurries are down to 4.0 in 24 DEG C of sealed fermentings to slurries pH by defibrination, and filtering takes filtrate.
The preparation of vegetable leaf: being derived from the potherb mustard so dried, radish leaves and cauliflower dish leaf, clean up, and mixes, squeezing
Dehydration to water content is 40%.
The preparation of sticky rice syrup: taking glutinous rice, is mixed by weight with water with the ratio of 1:10, and 60min is boiled and maintained in heating,
It is cooled to 25 DEG C.
1 part of above-mentioned vegetable leaf, 5 parts of sticky rice syrup and 2 parts of fermentation seed liquid are taken by weight, are mixed, in 23 DEG C of sealed fermentings
10 days, obtain fermentation material；Vegetable leaf in fermentation material is pulled out, centrifugal dehydration, taking juice, leaf slag is made dry after drying or drying
Sauerkraut；The surplus materials in juice and fermentation material is mixed again, filtering and removing slag take filtrate, by filtrate in 60 DEG C, vacuum degree
The mass fraction of vacuum-concentrcted lactic acid into concentrate is 5% under 0.08Mpa；Concentrate is filling, sealing, 80 DEG C of water-baths
40min is sterilized, is cooled to room temperature to get pickle sauce.
Embodiment 4
The preparation of fermentation seed liquid: taking the mung bean for the 10h that is soaked in water, and by weight mixes mung bean and water with the ratio of 1:6
Even, slurries are down to 3.8 in 28 DEG C of sealed fermentings to slurries pH by defibrination, and filtering takes filtrate.
The preparation of vegetable leaf: taking the leafy mustard leaf of artificial drying, clean up, mixing, and centrifugal dehydration to water content is
50%.
The preparation of sticky rice syrup: taking glutinous rice, is mixed by weight with water with the ratio of 1:12, and 80min is boiled and maintained in heating,
It is cooled to 30 DEG C.
1 part of above-mentioned vegetable leaf, 7 parts of sticky rice syrup and 1 part of fermentation seed liquid are taken by weight, are mixed, in 26 DEG C of sealed fermentings
12 days, obtain fermentation material；Vegetable leaf in fermentation material is pulled out, press dewatering, taking juice, leaf slag is made dry after drying or drying
Sauerkraut；The surplus materials in juice and fermentation material is mixed again, filtering and removing slag take filtrate, by filtrate in 70 DEG C, vacuum degree
The mass fraction of vacuum-concentrcted lactic acid into concentrate is 3% under 0.07Mpa；Concentrate is filling, sealing, 82 DEG C of water-baths
30min is sterilized, is cooled to room temperature to get pickle sauce.
Have been described in detail above embodiments of the present invention, but this is only to facilitate the example for understanding and lifting, it should not be by
It is considered as and limits the scope of the present invention.Equally, any person of ordinary skill in the field can technology according to the present invention
Various possible equivalent changes or replacement are made in the description of scheme and its preferred embodiment, but all these changes or replacement are all
It should belong to scope of protection of the claims of the invention.
Claims (7)
1. a kind of processing method of the pickle sauce rich in lactic acid, which is characterized in that the method steps are as follows:
(1) 4-8 parts of 1 part of vegetable leaf, the sticky rice syrup and 1-2 parts of fermentation seed liquid that water content is 30-60% are taken by weight, are mixed
It is even, in 20-28 DEG C sealed fermenting 7-14 days, obtain fermentation material；
(2) vegetable leaf in fermentation material is pulled out, is dehydrated, taking juice；The surplus materials in juice and fermentation material is mixed again, mistake
Slag is filtered out, filtrate is taken, the mass fraction for concentrating the filtrate to lactic acid in concentrate is 2%-6%；
(3) concentrate is filling, sealing, water dip sterilization are cooled to room temperature to get pickle sauce；
Wherein, above-mentioned fermentation seed liquid is the mung bean for taking the 6-12h that is soaked in water, by weight by mung bean and water with the ratio of 1:4-10
Example mixes, and slurries are down to 3.5-4.5 in 20-30 DEG C of sealed fermenting to slurries pH by defibrination, filters, take filtrate to get.
2. a kind of processing method of the pickle sauce rich in lactic acid as described in claim 1, which is characterized in that the step
(1) vegetable leaf in be taken from so dry or the leafy mustard of artificial drying, potherb mustard, radish leaves, wild cabbage or cauliflower dish leaf in
One or more, clean up, mix, dehydration obtained to water content for 30-60%.
3. a kind of processing method of the pickle sauce rich in lactic acid as described in claim 1, which is characterized in that the step
(1) sticky rice syrup in is to take glutinous rice, is mixed by weight with water with the ratio of 1:8-15, heating boils and maintains 40min-
100min is cooled to 20 DEG C -40 DEG C and obtains.
4. a kind of processing method of the pickle sauce rich in lactic acid as described in claim 1, which is characterized in that the step
(2) dehydration in is centrifugal dehydration or press dewatering.
5. a kind of processing method of the pickle sauce rich in lactic acid as described in claim 1, which is characterized in that the step
(3) temperature of water dip sterilization is 75-85 DEG C in, time 15-60min.
6. a kind of processing method of the pickle sauce rich in lactic acid as described in claim 1, which is characterized in that the step
(2) the dewatered leaf slag of vegetable leaf in fermentation material, which is dried or dried, is made dry acid dish.
7. a kind of processing method of the pickle sauce rich in lactic acid as described in claim 1, which is characterized in that the step
(2) the filtrate concentration in refers to vacuum-concentrcted, and temperature is 55-75 DEG C, vacuum degree 0.05-0.09Mpa.
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Application publication date: 20190111 |