CN110179077A - A kind of production method that radish is pickled based on solid state fermentation - Google Patents
A kind of production method that radish is pickled based on solid state fermentation Download PDFInfo
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- CN110179077A CN110179077A CN201910408717.2A CN201910408717A CN110179077A CN 110179077 A CN110179077 A CN 110179077A CN 201910408717 A CN201910408717 A CN 201910408717A CN 110179077 A CN110179077 A CN 110179077A
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- radish
- pickled
- marinated
- solid state
- state fermentation
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- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241000220259 Raphanus Species 0.000 title claims description 55
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 17
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 17
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- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 11
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- 238000000034 method Methods 0.000 claims description 16
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- 235000013305 food Nutrition 0.000 abstract description 12
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- 229960002675 xylitol Drugs 0.000 description 2
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- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
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- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 description 1
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 description 1
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 description 1
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- 244000000626 Daucus carota Species 0.000 description 1
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
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- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
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- 235000010460 mustard Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
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- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a kind of production methods for pickling radish based on solid state fermentation, belong to cure foods manufacture field.The present invention first carries out solid state fermentation to cure (mixtures of vinasse and rice bran or wheat bran, lactobacillus plantarum), then it is pickled after again mixing cure with radish, salting period only needs 7-10d, original characteristic and nutrition are not only remained in this way, it can also promote the enrichment of character flavor compound, trophic function is increased, the quality of product is improved, can preferably meet the needs of consumer is to jam product.
Description
Technical field
The invention belongs to cure foods manufacture fields, and in particular to a kind of production side that radish is pickled based on solid state fermentation
Method.
Background technique
Radish originates in China, because it is rich in vitamin, protein and dietary fiber, is liked by the majority of consumers.
Hubei is one of extensive area of radish planting, has formd " Huangzhou radish " of local characteristic and " the plain boiled water radish " in Xianning.
Radish is more to carry out to radish marinated and brewed, but the radish jam product of this method production is at production other than eating raw with prepared food
Period is long, and flavor and color be not good enough.As people's lives level is continuously improved, quality and flavor of the majority of consumers to product
Requirement it is also higher and higher, be based on this, existing processing pickling process improved, the green for producing high-quality marinated is eaten
Product are that current fruits and vegetables industry is badly in need of the significant events improved.
Chinese patent " a kind of wine lees pickling root vegetable relish and preparation method thereof " (103584031 B of CN) although in
Radish is pickled using vinasse, but the preparation method is that directly vinasse and material are mixed, salting period is long；And the application is
It is marinated with raw material again after first fermenting to solid state fermentation body, i.e. the first mixing to vinasse and rice bran or wheat bran, lactobacillus plantarum
Object carries out solid state fermentation, then pickles again to radish, short the time required to this method, it is only necessary to salting down for radish to can be completed within one week
System.
By retrieving the discovery of the domestic and international prior art, there is presently no after first fermenting to solid state fermentation body again with radish
The report of marinated fast solid-state fermentation technique.
Summary of the invention
The present invention is directed to the single defective workmanship of radish processing, provides a kind of preparation side of New Solid fermentation cure foods
Method, using first solid state fermentation is carried out to cure (mixtures of vinasse and rice bran or wheat bran, lactobacillus plantarum), then again by cure
It is pickled after being mixed with radish, salting period only needs 7-10d, and this method can increase the nutritional ingredient of product, improves product
Flavor, promote the quality of product, can preferably meet the needs of consumer is to jam product.
By inventor's unremitting effort and a large number of experiments, it is finally obtained a kind of production that radish is pickled based on solid state fermentation
Method, this method comprises the following steps:
(1) it pickles the preparation of ingredient: taking vinasse and rice bran or the wheat bran ratio of 3:7 by weight after mixing, plant cream is added
Bacillus is further continued for stirring and evenly mixing, and is placed in 30-60d in 15-18 DEG C of marinated cylinder；
The additional amount of the lactobacillus plantarum is the 0.5-1% of vinasse and rice bran or bran mixture quality；
(2) feedstock processing: selecting the radish of fresh rounding, removes root, cleans, drains away the water, then spread the radish drained
On Be Seats, it is placed in area without shade ventilation sunning 1-2d, until water tariff collection 50%, spare；
(3) ratio of the marinated ingredient and salt 8:1 by weight that obtain step (1) mixes, and the chaff bed of certain degree of hardness is made, so
Afterwards by the radish layering embedment chaff bed after step (2) sunning, it is placed under 15-18 DEG C of environment, pickles 7-10d；
(4) radish that step (3) has been pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture, be placed in dry
It is dispensed after in net container；
(5) pickled product that step (4) obtains is placed in plastic packaging bag, after vacuumizing packaging, using bus sterilize to get at
Product.
Preferably, a kind of production method for pickling radish based on solid state fermentation as described above, can be in the marinated of step (3)
Flavor is added in the process and pickles auxiliary material.
Preferably, a kind of production method that radish is pickled based on solid state fermentation as described above, the marinated accessory package
It includes but is not limited to one or more of Chinese prickly ash part, five-spice powder, pepper powder, illiciumverum, cloves, ginger, cassia bark, capsicum, cumin
Any combination, vegetable oil or oil consumption, sucrose or xylitol or maltitol, sodium glutamate or chickens' extract or sodium guanylate, malic acid
Or citric acid or tartaric acid.
Preferably, a kind of production method for pickling radish based on solid state fermentation as described above, the preparation method is also
It can be applied to the marinated of other rhizome vegetables in addition to radish.
Preferably, a kind of production method that radish is pickled based on solid state fermentation as described above, other tubers vegetables
Dish is preferably carrot, cucumber, kohlrabi, root-mustard, hot pickled mustard tuber, ginger, garlic, onion head.
Compared with traditional pickling process and brewing method, radish product and method for salting of the present invention have following innovation and
Advantage:
(1) first to cure (vinasse and wheat bran or rice bran, lactobacillus plantarum mixture) solid state fermentation, then the present invention uses for the first time
The cure to ferment is mixed with radish again and is pickled, salting period only needs 7-10d；Original spy is not only remained in this way
Color and nutrition can also promote the enrichment of character flavor compound, increase trophic function.
(2) present invention, in conjunction with the solid state fermentation of cure, shortens the marinated period of radish by drying processing.
(3) present invention can also mix from different auxiliary and condiments and match other than direct solid state fermentation obtains original flavor pickled product
Differently flavoured pickled products are made, meet the taste demand of different crowd.
(4) this method technological proces s are simple, are suitable for industrialized mass production, cheap, are conducive to different estate consumption
Demand.
Specific embodiment
The following is specific embodiments of the present invention, is described further to technical solution of the present invention, but of the invention interior
Appearance is not limited solely to range described in embodiment, all to be included in this without departing substantially from the change of present inventive concept or equivalent substitute
Within the protection scope of invention.
Embodiment 1
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
(1) vinasse 6kg and rice bran 14kg are taken after mixing, lactobacillus plantarum is added and is further continued for stirring and evenly mixing, is placed in 15 DEG C and salts down
60d in cylinder processed, lactobacillus plantarum additional amount are the 0.5% of vinasse and rice bran mixture quality；
(2) the radish 20kg for selecting fresh rounding removes root, cleans, drains away the water；
(3) radish drained is spread on Be Seats, area without shade ventilation sunning 2d is placed in, until water tariff collection 50%, spare；
(4) the marinated ingredient 20kg for the 60d that ferments and salt 2.5kg is mixed, the radish layering after sunning is then embedded to chaff bed,
It is placed under 15 DEG C of environment, pickles 7d；
(5) radish pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture, then be placed in clean stainless
5h in steel container；
(6) pickled product after standing is placed in after plastic packaging bag vacuumizes packaging, is sterilized using bus to get finished product.
Embodiment 2
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
(1) vinasse 6kg and rice bran 14kg are taken after mixing, lactobacillus plantarum is added and is further continued for stirring and evenly mixing, is placed in 15 DEG C and salts down
30d in cylinder processed, lactobacillus plantarum additional amount are the 1% of vinasse and rice bran mixture quality；
(2) the radish 20kg for selecting fresh rounding removes root, cleans, drains away the water；
(3) radish drained is spread on Be Seats, area without shade ventilation sunning 2d is placed in, until water tariff collection 50%, spare；
(4) by the marinated ingredient 20kg for the 30d that ferments and salt 2.5kg, chilli powder 500g, zanthoxylum powder 500g, ginger 50g, cassia bark
50g is mixed, and then by the radish layering embedment chaff bed after sunning, is placed under 15 DEG C of environment, is pickled 10d；
(5) radish pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture, then radish is cut into inch strips
Shape is placed in rustless steel container and vegetable oil 1kg, oil consumption 1kg, sucrose 0.8kg, pepper powder 0.8kg, chickens' extract 0.4kg, citric acid
5g；
(6) pickled product after standing is placed in after plastic packaging bag vacuumizes packaging, is sterilized using bus to get finished product.
Embodiment 3
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
(1) vinasse 6kg and wheat bran 14kg are taken after mixing, lactobacillus plantarum is added and is further continued for stirring and evenly mixing, is placed in 15 DEG C and salts down
30d in cylinder processed, lactobacillus plantarum additional amount are the 0.75% of vinasse and bran mixture quality；
(2) the radish 20kg for selecting fresh rounding removes root, cleans, drains away the water；
(3) radish drained is spread on Be Seats, area without shade ventilation sunning 1d is placed in, until water tariff collection 50%, spare；
(4) the marinated ingredient 20kg for the 30d that ferments and salt 2.5kg, zanthoxylum powder 500g, five-spice powder 500g, ginger 50g are mixed,
Then it by the radish layering embedment chaff bed after sunning, is placed under 15 DEG C of environment, pickles 7d；
(5) radish pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture, then radish is cut into inch strips
Shape be placed in clean rustless steel container with vegetable oil 1kg, oil consumption 1kg, xylitol 0.8kg, pepper powder 0.8kg, chickens' extract 0.4kg,
Sodium glutamate 5g；
(6) pickled product after standing is placed in after plastic packaging bag vacuumizes packaging, is sterilized using bus to get finished product.
Embodiment 4
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
(1) vinasse 6kg and rice bran 14kg are taken after mixing, lactobacillus plantarum is added and is further continued for stirring and evenly mixing, is placed in 15 DEG C and salts down
60d in cylinder processed, lactobacillus plantarum additional amount are the 0.5% of vinasse and rice bran mixture quality；
(2) the radish 20kg for selecting fresh rounding removes root, cleans, drains away the water；
(3) radish drained is spread on Be Seats, area without shade ventilation sunning 1d is placed in, until water tariff collection 50%, spare；
(4) the marinated ingredient 20kg for the 60d that ferments and salt 2.5kg, cumin powder 500g, ginger 50g are mixed, after then drying
Radish layering embedment chaff bed in, be placed under 15 DEG C of environment, pickle 10d；
(5) radish pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture, then radish is cut into inch strips
Shape is placed in clean rustless steel container and vegetable oil 1kg, oil consumption 1kg, sucrose 0.8kg, cumin powder 0.8kg, chickens' extract 0.4kg, paddy
Propylhomoserin sodium 5g；
(6) pickled product after standing is placed in after plastic packaging bag vacuumizes packaging, is sterilized using bus to get finished product.
Embodiment 5
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
(1) vinasse 6kg and rice bran 14kg are taken after mixing, lactobacillus plantarum is added and is further continued for stirring and evenly mixing, is placed in 15 DEG C and salts down
30d in cylinder processed, lactobacillus plantarum additional amount are the 0.8% of vinasse and rice bran mixture quality；
(2) selection fresh cucumber 20kg is cleaned, and is drained away the water；
(3) the marinated ingredient 20kg for the 30d that ferments and salt 2.5kg is mixed, the cucumber layering embedment chaff bed after then draining
It is interior, it is placed under 15 DEG C of environment, pickles 7d；
(4) cucumber pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture, then be placed in clean stainless
5h in steel container；
(5) pickled product after standing is placed in after plastic packaging bag vacuumizes packaging, is sterilized using bus to get finished product.
Comparative example 1
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
In addition to rice bran is not added in step (1), remaining is the same as embodiment 1.
Comparative example 2
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
In addition to vinasse are not added in step (1), remaining is the same as embodiment 1.
Comparative example 3
A kind of preparation method of New Solid fermentation cure foods, includes the following steps:
In addition to lactobacillus plantarum is not added in step (1), remaining is the same as embodiment 1.
The sample that we prepare embodiment 1-5 and comparative example 1-3 has carried out appearance and mouthfeel measurement measurement, tool
Body is as follows:
1. product appearance of table and mouthfeel evaluation criterion
Each embodiment of table 2 and comparative example evaluation comparison
。
Claims (2)
1. a kind of production method for pickling radish based on solid state fermentation, it is characterised in that: this method comprises the following steps:
(1) it pickles the preparation of ingredient: taking vinasse and rice bran or the wheat bran ratio of 3:7 by weight after mixing, plant cream is added
Bacillus is further continued for stirring and evenly mixing, and is placed in 30-60d in 15-18 DEG C of marinated cylinder；
The additional amount of the lactobacillus plantarum is the 0.5-1% of vinasse and rice bran or bran mixture quality；
(2) feedstock processing: selecting the radish of fresh rounding, removes root, cleans, drains away the water, be then placed in the radish drained
Area without shade, ventilation sunning 1-2d, until water tariff collection 50%, spare；
(3) ratio of the marinated ingredient and salt 8:1 by weight that obtain step (1) mixes, and the chaff bed of certain degree of hardness is made, so
Afterwards by the radish layering embedment chaff bed of step (2), it is placed under 15-18 DEG C of environment, pickles 7-10d；
(4) radish that step (3) has been pickled quickly is washed away into marinated material residue with sterile water, then dries surface moisture；
(5) pickled product that step (4) obtains is placed in plastic packaging bag, after vacuumizing packaging, using bus sterilize to get at
Product.
2. a kind of production method for pickling radish based on solid state fermentation as described in claim 1, it is characterised in that: the system
Preparation Method applies also for the marinated of other rhizome vegetables in addition to radish.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2018116520875 | 2018-12-31 | ||
| CN201811652087 | 2018-12-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110179077A true CN110179077A (en) | 2019-08-30 |
Family
ID=67716592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910408717.2A Pending CN110179077A (en) | 2018-12-31 | 2019-05-16 | A kind of production method that radish is pickled based on solid state fermentation |
Country Status (1)
| Country | Link |
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| CN (1) | CN110179077A (en) |
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| CN111743119A (en) * | 2020-07-23 | 2020-10-09 | 广西大学 | Method for preparing pickled radish by fermentation |
| CN111758930A (en) * | 2020-06-24 | 2020-10-13 | 中山火炬职业技术学院 | Pitaya peel pickled food and preparation method thereof |
| CN114903161A (en) * | 2022-05-10 | 2022-08-16 | 云南省农业科学院农产品加工研究所 | Method for preparing pickled vegetable by using grain bran pretreatment liquid |
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| CN101129183A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN104187506A (en) * | 2014-07-14 | 2014-12-10 | 湖北工业大学 | Pickled radish product and low-salt three-section pickling method |
| CN104397639A (en) * | 2014-11-27 | 2015-03-11 | 天津谦德食品有限公司 | Manufacturing method of salted white radishes |
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| CN101129183A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN104187506A (en) * | 2014-07-14 | 2014-12-10 | 湖北工业大学 | Pickled radish product and low-salt three-section pickling method |
| CN104397639A (en) * | 2014-11-27 | 2015-03-11 | 天津谦德食品有限公司 | Manufacturing method of salted white radishes |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758930A (en) * | 2020-06-24 | 2020-10-13 | 中山火炬职业技术学院 | Pitaya peel pickled food and preparation method thereof |
| CN111743119A (en) * | 2020-07-23 | 2020-10-09 | 广西大学 | Method for preparing pickled radish by fermentation |
| CN114903161A (en) * | 2022-05-10 | 2022-08-16 | 云南省农业科学院农产品加工研究所 | Method for preparing pickled vegetable by using grain bran pretreatment liquid |
| CN114903161B (en) * | 2022-05-10 | 2023-06-16 | 云南省农业科学院农产品加工研究所 | Method for preparing pickle by using cereal bran pretreatment liquid |
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