CN109770299A - Crisp and refreshing bubble cowpea of one kind and preparation method thereof - Google Patents
Crisp and refreshing bubble cowpea of one kind and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of crisp and refreshing bubble cowpeas, cowpea cleans slitting, it is protected from light in salt water, closed marinated January, it then pulls out to be placed in the crisp liquid of shield and is protected crisp processing twice, clear water rinsing is flowed after pulling out, it is dried and dehydrated again, sterilization is packed after finally seasoning with auxiliary material, can be obtained a kind of crisp and refreshing bubble cowpea.Using crisp and refreshing bubble cowpea produced by the present invention, enhances the brittleness of cowpea using crisp liquid compounding joint low temperature blanching is protected, while being aided with Technology of Ultra-high Pressure Sterilization, can not only effectively kill microorganism and its spore, and food original local flavor and nutritional quality can be kept well.Final to obtain good mouthfeel, coloury bubble cow-pea products provide guarantee under the synergistic effect of kinds of processes for the crisp and refreshing mouthfeel in bubble cowpea shelf life.
Description
Technical field
The invention belongs to food processing field, in particular to a kind of crisp and refreshing bubble cowpea and preparation method thereof.
Background technique
Cowpea (Vigna Sesquipedalis Wight), annual herb plant, in China, cultivation history is long, south
There are cultivation in northern various regions, wherein it is more with the Yangtze river basin and south China Zhu Sheng plantation, it is one of indispensable vegetables of spring and autumn, because
Its color is light green, beanpod is plump, delicious flavour and nutritive value are high and it is deep liked by the majority of consumers, in vegetables production and consumption
In have critical role.Cowpea is edible with green bean, and there are many eating method, steeps cowpea because of its unique flavor, and mouthfeel is crisp and refreshing, battalion
It supports and enriches, it is easy to process, it is loved by consumers, is one of typical species of Pickles, Sichuan Style.But cowpea is easy during the fermentation
There is color and take off change, quality softening shows the quality deteriorations phenomenons such as hardness reduces, brittleness declines, seriously affected its commodity
Value.Bubble cowpea will appear brittleness reduction with fermentation process, the phenomenon that softening, the main reason is that in cowpea protopectin in enzyme or
Soluble pectin is resolved under the action of acid, tissue gradually tends to soften, and soluble pectin is under the action of pectase or acid, alkali
Pectic acid is further decomposed into, it is soft rotten to cause cowpea tissue, is in bubble cowpea industry to seriously affect its overall quality quality
Middle urgent problem.
For above situation, existing scientific worker has done certain research, and relevant report is as follows: CN103503985B
It discloses a kind of cowpea fresh-keeping liquid and with its method fresh-keeping to cowpea, feature: 1) fresh cowpea removes impurity, and clear water is cleaned
It drains；2) 10min is impregnated in ClO 2 solution；3) 3-5min is handled in 50 DEG C of hot water；4) it is placed in and prepares sodium alginate, lemon
Acid, ascorbic acid and procyanidine mixing fresh-keeping liquid impregnate；5) using polychloroethylene film packaging cowpea to get fresh-keeping cowpea.It should
Technique enriches the preservation method of cowpea, but 50 DEG C of hot water treatment cowpeas are used in this method technique, so that cowpea is softened, loses
The tender and crisp mouthfeel of cowpea itself.CN108719887A discloses a kind of manufacture craft for steeping cowpea, feature: will be fresh, complete
Cowpea, be evenly mixed in shading with cure, pickle 1 month in closed environment, wash away the cure on surface, then soaked with well water
Bubble, rear rapid draing obtain semi-finished product, are measured and are packed with semi-finished product, and the filling soup into packaging bag is vacuum-packed to get bubble
Cow-pea products.The technique keeps the tender and crisp mouthfeel of bubble cowpea, but well water complicated component, has to Product Safety certain uncontrollable
Property.
Based on above-mentioned analysis, a kind of brittleness is good, and the high bubble cowpea preparation process of quality stability, security is current industry
Interior urgent need.
Summary of the invention
In view of the above-mentioned problems, the present invention delays its brown stain process, inhibits fruit by being protected crisp processing twice to bubble cowpea
The decomposition of glue to reduce the generation of bubble cowpea softening phenomenon, and is handled using ultrahigh-pressure sterilization, preferably keeps original matter
Structure and flavor provide a kind of bubble cowpea preparation method that mouthfeel is crisp and refreshing.
The purpose of the present invention is realized by following technical measures, wherein the raw material parts is according to parts by weight.
A kind of crisp and refreshing bubble cowpea, is made of the raw material of following weight: 90-110 parts of cowpea, protecting crisp liquid 270-330
Part, 90-110 parts of baste, 180-220 parts of salt water.
Further, which is made of the raw material of following weight: 100 parts of cowpea, protecting 300 parts of crisp liquid, adjusts
100 parts of taste liquid, 200 parts of salt water.
A kind of preparation method of crisp and refreshing bubble cowpea, includes the following steps:
(1) pretreatment of raw material: fresh cowpea removal of impurities, which is cleaned, to be drained, and is cut into the strip of 10-15cm, it is spare to obtain cowpea item；
(2) it pickles: salt water is added into cowpea item, be uniformly mixed, pickled 1 month in shading, closed environment, obtain marinated cowpea
Beans are spare；
(3) crisp processing is protected for the first time: cowpea being immersed in 40-50 DEG C of enzyme complex liquid and impregnates 10min, is subsequently placed at cold in clear water
But it and rinses 2-3 times, until cowpea temperature is down to room temperature；
(4) second of keeping colour and crisp: marinated cowpea being dipped in be placed in vacuum environment in the crisp liquid of shield carry out secondary keeping colour and crisp, with
It is placed in clear water and rinses 2-3 times；
(5) dry: it is spare to obtain the dehydration bubble cowpea that water content is 85-90% for hot air convective drying in the environment of 30-35 DEG C；
(6) auxiliary material seasons: after mixing by dehydration bubble cowpea and baste, vacuum packaging；
(7) it sterilizes: packaged bubble cowpea is subjected to ultrahigh-pressure sterilization to get a kind of bubble cowpea.
Further, step (2) described salt water is made by such as under type, is counted by weight ratio, is fetched water 100 parts, salt
5-8 parts are uniformly mixed to get salt water.
Further, step (3) the enzyme complex liquid is made by such as under type, is counted by weight ratio, and fetch water 90-110
Part, 0.5-0.7 parts of pectinesterase, 1-1.5 parts of calcium lactate are uniformly mixed to get enzyme complex liquid.
Further, step (4) the crisp liquid of shield is made by such as under type, is counted, is fetched water 100 parts by weight ratio, chlorine
Change calcium 0.1-0.3 parts, 0.1-0.3 parts of sodium alginate, 0.05-0.1 parts of zinc lactate, 0.2-0.6 parts of sodium isoascorbate mixing are equal
It is even to get baste.
Further, vacuum degree is 60-80kPa during step (4) the secondary shield is crisp, and temperature is 25-30 DEG C, vacuum
Time is 3-6h.
Further, step (6) described baste is made by such as under type, is counted by weight ratio, is fetched water 90-110 parts,
5-8 parts of ginger, 5-8 parts of garlic, 2-4 parts of Chinese prickly ash, 1-3 parts of fennel seeds, 1-3 parts of cassia bark, 1-3 parts of illiciumverum, 1-3 parts of kaempferia galamga, edible salt
3-5 parts, 1-2 parts of rock sugar are uniformly mixed to get baste.
Further, step (7) the ultrahigh-pressure sterilization pressure is 400-500MPa, dwell time 15-20min.
The invention also discloses a kind of bubble cowpeas crisp and refreshing according to made from any preparation method described above.
In order to further obtain flavor, mouthfeel, coloury bubble cow-pea products, the present invention has carried out formula as follows again
Optimization:
Orthogonal test is carried out to crisp liquid is protected
Using calcium chloride, sodium alginate, zinc lactate, sodium isoascorbate as factor, the chewiness of finished product is evaluation index, using L9
(34) orthogonal arrage carries out orthogonal test, factor level see Table 1 for details
1 calcium chloride of table, sodium alginate, zinc lactate, sodium isoascorbate ratio mixture experiment design { 4,3 } result
。
Experimental design is carried out according to { 4, the 3 } principle of mixture experiment design in mixture experiment design, obtains 1 experimental result of table, further according to mixed
Material design data software is analyzed, and is obtained the relationship between respective function and actual constituent, is finally found out optimal proportion numerical value
For calcium chloride, sodium alginate, zinc lactate, sodium isoascorbate 1:1:0.5:2 verifies this ratio, chewed
Property be 1621.51, it is close with system prediction value 1615.98.Therefore, illustrate that this ratio is genuine and believable, can be used as optimum proportioning.
The present invention has the advantage that
1, the present invention uses secondary keeping colour and crisp means, forms a firm Calcium Pectate network for cowpea, prevents pectin object
Matter dissolution, to improve the quality of cowpea, it is more preferable to protect crisp effect.Combine 4 kinds of color stabilizers to be compounded, be provided for bubble cowpea optimal
The crisp effect of guarantor.
2, the Technology of Ultra-high Pressure Sterilization that the present invention uses, can effectively kill microorganism and its spore and protect well
Food original local flavor and nutritional quality are held, good mouthfeel, coloury bubble cow-pea products are obtained.
3, the present invention could be cowpea only under the synergistic effect using secondary keeping colour and crisp means joint ultrahigh-pressure sterilization
Beans provide optimal flavor, mouthfeel and the optimal bubble cow-pea products of color.
Specific embodiment
In order to further appreciate that the present invention, the method for the present invention and effect are done further in detail combined with specific embodiments below
Explanation.
Embodiment 1
Crisp and refreshing bubble cowpea of one kind and preparation method thereof, comprising the following steps:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 100kg, which is cleaned, to be drained, and is cut into the strip of 12cm, it is spare to obtain cowpea item；
(2) it pickles: 200kg salt water being added into cowpea item, brine strength 6.5% is uniformly mixed, in shading, closed environment
In pickle 1 month, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 100kg, pectinesterase 0.6kg, calcium lactate 1.25kg are uniformly mixed compound to get enzyme
Liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 45 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 2 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.2kg, sodium alginate 0.2kg, zinc lactate 0.08kg, arabo-ascorbic acid
Sodium 0.4kg is uniformly mixed to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 300kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 70kPa, temperature is 28 DEG C, vacuum time 4.5h, is subsequently placed in clear water and rinses 2 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 87% for hot air convective drying in the environment of 33 DEG C；
(8) baste is prepared: water intaking 100kg, ginger 6.5kg, garlic 6.5kg, Chinese prickly ash 3kg, fennel seeds 2kg, cassia bark 2kg, illiciumverum
2kg, kaempferia galamga 2kg, edible salt 4kg, rock sugar 1.5kg are uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 100kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea being subjected to ultrahigh-pressure sterilization, pressure 450MPa, the dwell time, 18min was to get one
Kind bubble cowpea.
Embodiment 2
Crisp and refreshing bubble cowpea of one kind and preparation method thereof, comprising the following steps:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 90kg, which is cleaned, to be drained, and is cut into the strip of 10cm, it is spare to obtain cowpea item；
(2) it pickles: 180kg salt water being added into cowpea item, brine strength 5% is uniformly mixed, in shading, closed environment
It is 1 month marinated, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 90kg, pectinesterase 0.5kg, calcium lactate 1kg are uniformly mixed to get enzyme complex liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 40 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 2 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.1kg, sodium alginate 0.1kg, zinc lactate 0.05kg, arabo-ascorbic acid
Sodium 0.2kg is uniformly mixed to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 270kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 60kPa, temperature is 25 DEG C, vacuum time 3h, is subsequently placed in clear water and rinses 2 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 85% for hot air convective drying in the environment of 30 DEG C；
(8) baste is prepared: water intaking 90kg, ginger 5kg, garlic 5kg, Chinese prickly ash 2kg, fennel seeds 1kg, cassia bark 1kg, illiciumverum 1kg, mountain
How 1kg, edible salt 3kg, rock sugar 1kg be uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 90kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea being subjected to ultrahigh-pressure sterilization, pressure 400MPa, the dwell time, 15min was to get one
Kind bubble cowpea.
Embodiment 3
Crisp and refreshing bubble cowpea of one kind and preparation method thereof, comprising the following steps:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 10kg, which is cleaned, to be drained, and is cut into the strip of 15cm, it is spare to obtain cowpea item；
(2) it pickles: 220kg salt water being added into cowpea item, brine strength 8% is uniformly mixed, in shading, closed environment
It is 1 month marinated, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 110kg, pectinesterase 0.7kg, calcium lactate 1.5kg are uniformly mixed compound to get enzyme
Liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 50 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 3 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.3kg, sodium alginate 0.3kg, zinc lactate 0.1kg, arabo-ascorbic acid
Sodium 0.6kg is uniformly mixed to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 330kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 80kPa, temperature is 30 DEG C, vacuum time 6h, is subsequently placed in clear water and rinses 3 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 90% for hot air convective drying in the environment of 35 DEG C；
(8) prepare baste: water intaking 110kg, ginger 8kg, garlic 8kg, Chinese prickly ash 4kg, fennel seeds 3kg, cassia bark 3kg, illiciumverum 3kg,
Kaempferia galamga 3kg, edible salt 5kg, rock sugar 2kg are uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 90-110kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea being subjected to ultrahigh-pressure sterilization, pressure 500MPa, the dwell time, 20min was to get one
Kind bubble cowpea.
Comparative example 1
A kind of method for salting steeping cowpea, the comparative example 1 is not protected using first time pectinesterase compared with Example 1
Crisp processing, preparation method are as follows:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 100kg, which is cleaned, to be drained, and is cut into the strip of 12cm, it is spare to obtain cowpea item；
(2) it pickles: 200kg salt water being added into cowpea item, brine strength 6.5% is uniformly mixed, in shading, closed environment
In pickle 1 month, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 100kg, calcium lactate 1.85kg are uniformly mixed to get enzyme complex liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 45 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 2 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.2kg, sodium alginate 0.2kg, zinc lactate 0.08kg, arabo-ascorbic acid
Sodium 0.4kg is uniformly mixed to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 300kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 70kPa, temperature is 28 DEG C, vacuum time 4.5h, is subsequently placed in clear water and rinses 2 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 87% for hot air convective drying in the environment of 33 DEG C；
(8) baste is prepared: water intaking 100kg, ginger 6.5kg, garlic 6.5kg, Chinese prickly ash 3kg, fennel seeds 2kg, cassia bark 2kg, illiciumverum
2kg, kaempferia galamga 2kg, edible salt 4kg, rock sugar 1.5kg are uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 100kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea being subjected to ultrahigh-pressure sterilization, pressure 450MPa, the dwell time, 18min was to get one
Kind bubble cowpea.
Comparative example 2
A kind of method for salting steeping cowpea, second of the comparative example 2 shield is crisp compared with Example 1 protects crisp liquid only with two kinds,
The preparation method is as follows:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 100kg, which is cleaned, to be drained, and is cut into the strip of 12cm, it is spare to obtain cowpea item；
(2) it pickles: 200kg salt water being added into cowpea item, brine strength 6.5% is uniformly mixed, in shading, closed environment
In pickle 1 month, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 100kg, pectinesterase 0.6kg, calcium lactate 1.25kg are uniformly mixed compound to get enzyme
Liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 45 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 2 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.28kg, sodium alginate 0.6kg are uniformly mixed to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 300kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 70kPa, temperature is 28 DEG C, vacuum time 4.5h, is subsequently placed in clear water and rinses 2 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 87% for hot air convective drying in the environment of 33 DEG C；
(8) baste is prepared: water intaking 100kg, ginger 6.5kg, garlic 6.5kg, Chinese prickly ash 3kg, fennel seeds 2kg, cassia bark 2kg, illiciumverum
2kg, kaempferia galamga 2kg, edible salt 4kg, rock sugar 1.5kg are uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 100kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea being subjected to ultrahigh-pressure sterilization, pressure 450MPa, the dwell time, 18min was to get one
Kind bubble cowpea.
Comparative example 3
A kind of method for salting steeping cowpea, the comparative example 3 does not select ultrahigh-pressure sterilization using conventional heating compared with Example 1
Sterilization mode, preparation method are as follows:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 100kg, which is cleaned, to be drained, and is cut into the strip of 12cm, it is spare to obtain cowpea item；
(2) it pickles: 200kg salt water being added into cowpea item, brine strength 6.5% is uniformly mixed, in shading, closed environment
In pickle 1 month, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 100kg, pectinesterase 0.6kg, calcium lactate 1.25kg are uniformly mixed compound to get enzyme
Liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 45 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 2 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.2kg, sodium alginate 0.2kg, zinc lactate 0.08kg, arabo-ascorbic acid
Sodium 0.4kg is uniformly mixed to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 300kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 70kPa, temperature is 28 DEG C, vacuum time 4.5h, is subsequently placed in clear water and rinses 2 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 87% for hot air convective drying in the environment of 33 DEG C；
(8) baste is prepared: water intaking 100kg, ginger 6.5kg, garlic 6.5kg, Chinese prickly ash 3kg, fennel seeds 2kg, cassia bark 2kg, illiciumverum
2kg, kaempferia galamga 2kg, edible salt 4kg, rock sugar 1.5kg are uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 100kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea is subjected to sterilization in open kettle to get a kind of bubble cowpea.
Comparative example 4
A kind of method for salting steeping cowpea, the comparative example 4 is carried out at keeping colour and crisp using three kinds of crisp liquid of shield compared with Example 1
Reason, while without selecting ultrahigh-pressure sterilization to use conventional heating sterilization mode, preparation method is as follows:
(1) pretreatment of raw material: the fresh cowpea removal of impurities of 100kg, which is cleaned, to be drained, and is cut into the strip of 12cm, it is spare to obtain cowpea item；
(2) it pickles: 200kg salt water being added into cowpea item, brine strength 6.5% is uniformly mixed, in shading, closed environment
In pickle 1 month, it is spare to obtain marinated cowpea；
(3) prepare enzyme complex liquid: water intaking 100kg, pectinesterase 0.6kg, calcium lactate 1.25kg are uniformly mixed compound to get enzyme
Liquid；
(4) crisp processing is protected for the first time: cowpea being immersed in 45 DEG C of enzyme complex liquids and impregnates 10min, is subsequently placed in clear water cooling
And rinse 2 times, until cowpea temperature is down to room temperature；
(5) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.2kg, sodium alginate 0.2kg, sodium isoascorbate 0.48kg mixing
Uniformly to get baste；
(6) second of keeping colour and crisp: it marinated cowpea is dipped in 300kg protects in crisp liquid to be placed in vacuum environment and carry out secondary color protection guarantor
Crisp, vacuum degree 70kPa, temperature is 28 DEG C, vacuum time 4.5h, is subsequently placed in clear water and rinses 2 times；
(7) dry: it is spare to obtain the dehydration bubble cowpea that water content is 87% for hot air convective drying in the environment of 33 DEG C；
(8) baste is prepared: water intaking 100kg, ginger 6.5kg, garlic 6.5kg, Chinese prickly ash 3kg, fennel seeds 2kg, cassia bark 2kg, illiciumverum
2kg, kaempferia galamga 2kg, edible salt 4kg, rock sugar 1.5kg are uniformly mixed to get baste；
(9) auxiliary material seasons: after mixing by dehydration bubble cowpea and 100kg baste, vacuum packaging；
(10) it sterilizes: packaged bubble cowpea is subjected to sterilization in open kettle to get a kind of bubble cowpea.
Test example
In order to which the effect to raw material proportioning of the present invention and preparation method thereof is verified, with the product and 4 in above-mentioned 3 embodiments
Product in a comparative example carries out the measurement of relevant parameter.
Test material: bubble cowpea obtained by embodiment 1-3；Bubble cowpea obtained by comparative example 1-4.
Steep cowpea texture testing
Test method: brittleness detection, instrument ginseng are carried out using the tapping mode of Britain SMS company's T A. XT Plus type Texture instrument
Number are as follows: speed 5. after 2. 0 mm/s of speed, 1. 0 mm/s of test speed, survey before P/2N-2 mm stainless steel needle probe, survey
0 mm/s, measuring distance 5mm, 400 pps of data collection rate, 5 g of trigger value, see Table 2 for details for concrete outcome.
The product brittleness test result of each embodiment of table 2 and comparative example
。
According to the texture feature of bubble stain cowpea, rupture strength is bigger, and the power for piercing through cowpea epidermis is bigger, and bubble cowpea epidermis is tough
Property is bigger, and brittleness is smaller；Compactness is bigger, and bubble cowpea is finer and close, and brittleness is bigger；Chewiness is bigger, and brittleness is bigger.It can by table 2
Know that the bubble cowpea of embodiment 1-3 preparation all has preferable compactness, rupture strength and chewiness, and is above comparative example 1-4.
From the experimental result of embodiment 1 and comparative example 1 it is found that protecting crisp processing without using first time enzyme, it is weaker to protect crisp effect, combines twice
Protecting crisp processing facilitates mouthfeel promotion；From the experimental result of embodiment 1 and comparative example 2 it is found that being carried out only with two kinds of crisp liquid of shield
Protect crisp, mouthfeel is obviously not so good as four kinds of crisp liquid of shield and uses, and shows that four kinds of crisp liquid of shield have the good crisp effect of shield；From 1 He of embodiment
The experimental result of comparative example 3 is it is found that be superior to conventionally pasturised using ultrahigh-pressure sterilization chewiness, compactness and rupture strength
Mode；From the experimental result of embodiment 1 and comparative example 4 it is found that calcium chloride, zinc lactate and sodium isoascorbate are protected green lands, joint is passed
System heating sterilization is good to the crisp effect of cowpea processing shield, and it is crisp to show that the crisp liquid joint ultrahigh-pressure sterilization of four kinds of shields there is collaboration to protect cowpea
Effect.
Steep the measurement of cowpea sense organ
This patent selects 20 people to set up subjective appreciation group and carries out sensory evaluation
Evaluation method: being cut into 3-5cm strip for bubble cowpea first and be placed in whiteware, observation bubble cowpea sample appearance, Wen Qi
Smell observes its color and tissue morphology, chewing, its flavour of taste evaluation.Evaluation project and evaluation criterion are shown in Table 3, and sense organ is commented
Valence the results are shown in Table 4.
3 sense organ evaluating meter of table
。
4 Analyses Methods for Sensory Evaluation Results of table
。
As can be seen from Table 3, embodiment 1-3 organoleptic evaluation points are higher than comparative example 1-4, illustrate using the secondary crisp joint of shield
Ultrahigh-pressure sterilization is all relatively good to bubble cow-pea products in terms of color, smell, flavour and texture.From embodiment 1 and comparative example 1
Experimental result protects that crisp effect is weaker, and mouthfeel and structural state are affected it is found that protect crisp processing without using first time enzyme；From
The experimental result of embodiment 1 and comparative example 2 is it is found that protect only with two kinds of crisp liquid of shield crisp, and whole cowpea quality of steeping is not as good as adopting
It is good to be handled with four kinds of crisp liquid of shield；From the experimental result of embodiment 1 and comparative example 3 it is found that using ultrahigh-pressure sterilization bubble
Cowpea sensory evaluation is better than the bubble cowpea of conventionally pasturised mode, it may be possible to since heating sterilization mode is broken to its flavor texture
It is bad larger, influence overall quality；From the experimental result of embodiment 1 and comparative example 4 it is found that calcium chloride, zinc lactate and different anti-bad
Hematic acid sodium joint conventionally pasturised of protecting green lands is worst to the mouthfeel of cowpea, structural state, and it is also worst to protect crisp effect；Show only to exist
Under synergistic effect using the crisp joint ultrahigh-pressure sterilization of secondary shield, stay in grade, color and flavor in shelf life could be obtained
The bubble cowpea of effective guarantee.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but those skilled in the art should understand that: its
It is still possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features
It is equivalently replaced；And these are modified or replaceed, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of crisp and refreshing bubble cowpea, which is characterized in that the bubble cowpea is made of the raw material of following weight: cowpea 90-110
Part, protect crisp liquid 270-330 parts, 90-110 parts of baste, 180-220 parts of salt water.
2. bubble cowpea according to claim 1, which is characterized in that the bubble cowpea by following weight raw material system
At: 100 parts of cowpea, protect 300 parts of crisp liquid, 100 parts of baste, 200 parts of salt water.
3. a kind of preparation method of crisp and refreshing bubble cowpea according to claim 1 or claim 2, which is characterized in that this method includes as follows
Step:
(1) pretreatment of raw material: fresh cowpea removal of impurities, which is cleaned, to be drained, and is cut into the strip of 10-15cm, it is spare to obtain cowpea item；
(2) it pickles: salt water is added into cowpea item, be uniformly mixed, pickled 1 month in shading, closed environment, obtain marinated cowpea
Beans are spare；
(3) crisp processing is protected for the first time: cowpea being immersed in 40-50 DEG C of enzyme complex liquid and impregnates 10min, is subsequently placed at cold in clear water
But it and rinses 2-3 times, until cowpea temperature is down to room temperature；
(4) second of keeping colour and crisp: marinated cowpea being dipped in be placed in vacuum environment in the crisp liquid of shield carry out secondary keeping colour and crisp, with
It is placed in clear water and rinses 2-3 times；
(5) dry: it is spare to obtain the dehydration bubble cowpea that water content is 85-90% for hot air convective drying in the environment of 30-35 DEG C；
(6) auxiliary material seasons: after mixing by dehydration bubble cowpea and baste, vacuum packaging；
(7) it sterilizes: packaged bubble cowpea is subjected to ultrahigh-pressure sterilization to get a kind of bubble cowpea.
4. preparation method according to claim 3, which is characterized in that step (2) described salt water is made by such as under type, is pressed
Weight meter is fetched water 100 parts, and 5-8 parts of salt are uniformly mixed to get salt water.
5. preparation method according to claim 3, which is characterized in that step (3) the enzyme complex liquid is by such as under type system
, count, fetch water 90-110 part by weight ratio, 0.5-0.7 parts of pectinesterase, 1-1.5 parts of calcium lactate it is uniformly mixed to get
Enzyme complex liquid.
6. preparation method according to claim 3, which is characterized in that step (4) the crisp liquid of shield is made by such as under type,
It counts, fetches water 100 parts by weight ratio, 0.1-0.3 parts of calcium chloride, 0.1-0.3 parts of sodium alginate, 0.05-0.1 parts of zinc lactate,
0.2-0.6 parts of sodium isoascorbate are uniformly mixed to get baste.
7. preparation method according to claim 3, which is characterized in that vacuum degree during step (4) the secondary shield is crisp
For 60-80kPa, temperature is 25-30 DEG C, vacuum time 3-6h.
8. preparation method according to claim 3, which is characterized in that step (6) described baste is made by such as under type,
It counts, fetches water 90-110 parts by weight ratio, 5-8 parts of ginger, 5-8 parts of garlic, 2-4 parts of Chinese prickly ash, 1-3 parts of fennel seeds, cassia bark 1-3
Part, 1-3 parts of illiciumverum, 1-3 parts of kaempferia galamga, 3-5 parts of edible salt, 1-2 parts of rock sugar be uniformly mixed to get baste.
9. preparation method according to claim 3, which is characterized in that step (7) the ultrahigh-pressure sterilization pressure is 400-
500MPa, dwell time 15-20min.
10. a kind of crisp and refreshing bubble cowpea according to made from claim 3 ~ 9 any preparation method.
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