CN110279084A - A kind of Jerusalem artichoke composite flavor pickles and preparation method thereof - Google Patents
A kind of Jerusalem artichoke composite flavor pickles and preparation method thereof Download PDFInfo
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- CN110279084A CN110279084A CN201910357523.4A CN201910357523A CN110279084A CN 110279084 A CN110279084 A CN 110279084A CN 201910357523 A CN201910357523 A CN 201910357523A CN 110279084 A CN110279084 A CN 110279084A
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- jerusalem artichoke
- lactobacillus
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- composite flavor
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The present invention specifically provides a kind of Jerusalem artichoke composite flavor pickles, use Jerusalem artichoke for raw material, by using lactobacillus paracasei, lactobacillus fermenti, Lactobacillus brevis, lactobacillus acidophilus as fermenting agent, content of nitrite is significantly reduced, avoids pickles bring health risk with high salt；Four synergistic effects have good effect of color protection, improve the problem of Jerusalem artichoke pickles color dimness.By adding crispness retaining agent, obtained product brittleness is significantly higher than product obtained by other methods, remains the sharp and clear mouthfeel of Jerusalem artichoke to greatest extent.Lemon tablet is added while adding the spices such as Chinese prickly ash, illiciumverum, cassia bark, compensates for the simple defect for using Jerusalem artichoke single flavor, making product tart flavour is suitable for that flavour is coordinated, and unique flavor, entrance is sharp and clear, and commodity is greatly improved.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of preparation method of pickles, and in particular to a kind of Jerusalem artichoke is multiple
Close local flavor pickled vegetable and preparation method thereof.
Background technique
Jerusalem artichoke, scientific name: Helianthus tuberosus also known as Jerusalem artichoke, Jerusalem artichoke are a kind of asteraceae helianthus many years
Raw persistent root herbs are particularly suitable for the area plantation in unsuitable Farmings such as salt-soda soil, barren mountainous regions.Jerusalem artichoke originates in north
America, the incoming Europe of 17th century, rear incoming China.Its edible portion is underground stem tuber, more rich in fructose such as starch, synanthrin
Multiple nutritional components necessary to the human bodies such as polymers, dietary fiber, protein, mineral element have low in calories, non-insulin-dependent
The features such as, there are prevention and treatment diabetes, adjust blood pressure, weight-reducing, prevention cardiovascular disease, improve the healthcare functions such as immunity.It is arranged
For the preferred crop for the new crop development plan of novel fructose substitute and European Union that international organization is assert, China also will be foreign at present
Jiang Liewei new resource for food, market development potential are very big.
Pickles are deep by the favorite traditional food of our people, since pickles can generate nitrite in curing process,
This is generally acknowledged carcinogen；And the close phase of many factors such as the content of nitrite and salinity, temperature, salting period
It closes, the problem excessively high it is easy to appear content of nitrite in the production of pickles.Jerusalem artichoke quality is fine and close, tender and crisp, pickled product tool
There is fresh and crisp, fragrant, sweet tea, tender, is a kind of traditional pickling process food being loved by consumers.But ocean currently on the market
Ginger pickles are there are curing process salinity is excessively high, and content of nitrite is high, and color is poor, and mouthfeel is still undesirable, single flavor, fermentation
Time is long, it is difficult to the problems such as scale, standardized production.Therefore, development technology it is simple, it is low in cost, be suitable for scale standard
The Jerusalem artichoke composite flavor pickles full of nutrition that metaplasia produces have important market value.
Summary of the invention
For the deficiencies in the prior art problem, the purpose of the present invention is to provide a kind of Jerusalem artichoke composite flavor bubbles
Dish, for improving traditional Jerusalem artichoke pickles mouthfeel, significantly reducing content of nitrite, promotion color and mouthfeel, brittleness index is obvious,
Jerusalem artichoke pickles quality is significantly improved, Jerusalem artichoke pickle flavor is improved, promotes standardized production etc. that all there is good effect.
The invention is realized by the following technical scheme:
The present invention specifically provides a kind of Jerusalem artichoke composite flavor pickles, and according to weight part ratio meter, each raw material includes: Jerusalem artichoke
900-1100 parts, 10-50 parts of salt, 10-50 parts of rock sugar, 80-120 parts of hot millet bubble green pepper, 60-100 parts of illiciumverum, cassia bark 60-100
Part, 60-100 parts of Chinese prickly ash, 50-90 parts of ginger splices, 50-90 parts of lemon tablet, CaCl26-10 parts, 10-50 parts of leavening.
It is furthermore preferred that the present invention specifically provides a kind of Jerusalem artichoke composite flavor pickles, and according to weight part ratio meter, each raw material packet
It includes: 1000 parts of Jerusalem artichoke, 40 parts of salt, 30 parts of rock sugar, 100 parts of hot millet bubble green pepper, octagonal 80 parts, 80 parts of cassia bark, 80 parts of Chinese prickly ash, ginger
70 parts of piece, 70 parts of lemon tablet, CaCl28 parts, 30 parts of leavening.
Further, the present invention specifically provides a kind of preparation method of Jerusalem artichoke composite flavor pickles, and specific production stage is such as
Under:
(1) cleaning peeling: selecting fresh Jerusalem artichoke, and the raw material chosen is cleaned, removes the peel, is drained and standby；
(2) be sliced: the Jerusalem artichoke piece that Jerusalem artichoke prepared by step (1) is cut into 2cm thickness is spare；
(3) salt, rock sugar, bubble green pepper, illiciumverum, cassia bark, Chinese prickly ash, ginger splices, lemon tablet brewed liquid preparation: are formed into composite pungent and fragrant
Material, boils 10min, is cooled to room temperature, and CaCl is added2, it is uniformly mixed, that is, brewed liquid is made；
(4) it fills altar: will quickly be packed into the bubble of disinfection after Jerusalem artichoke piece boiling water blanching 10min ready in step (2)
Dish altar, while the brewed liquid of step (3) preparation is added, Jerusalem artichoke piece is compounded with brewed liquid according to mass ratio 2:3；
(5) lactobacillus paracasei (Lactobacillus paracasei), lactobacillus fermenti inoculation fermentation: are selected
(Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus breris), lactobacillus acidophilus
(Lactobacillus acidophilus) suspension is according to (1-2): (1-2): (2-4): the volume ratio of (1-2) is uniformly mixed
Fermenting agent is made, leavening is proportionally added into above-mentioned steps (4) pickle jar, altar lid is covered, pickles altar adds water-stop,
It is placed in 30-34 DEG C of anaerobic environment and ferments 8-10 days；
(6) it packs: the pickles fermented being fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；
(7) sterilize: the packaging bag being sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
Preferably, lactobacillus paracasei (Lactobacillus paracasei), lactobacillus fermenti
(Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus breris), lactobacillus acidophilus
(Lactobacillus acidophilus) is uniformly mixed according to the volume ratio of 1:1:3:2 and fermenting agent is made.
In the present invention, by selecting CaCl2Crispness retaining agent as Jerusalem artichoke composite flavor pickles.
The present invention provides a kind of Jerusalem artichoke composite flavor pickles obtained by above-mentioned preparation process.
In the present invention, lactobacillus paracasei (Lactobacillus paracasei), the lactobacillus fermenti of use
(Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus breris), lactobacillus acidophilus
(Lactobacillus acidophilus) four plants of bacterium be the Ministry of Agriculture allow using harmless safe bacterial strain, be all purchased from
China General Microbiological culture presevation administrative center (CGMCC), those of ordinary skill can be obtained by public's channel, above-mentioned
The acquisition of this field common reporter all can be used in the condition of culture and culture medium of four kinds of bacterium.
By implementing the specific summary of the invention of the present invention, can achieve it is following the utility model has the advantages that
(1) when prepared by Jerusalem artichoke composite flavor pickles, use Jerusalem artichoke for raw material, in spices such as addition Chinese prickly ash, illiciumverum, cassia barks
While add lemon tablet, compensate for the simple defect for using Jerusalem artichoke single flavor, coordinate product flavour, unique flavor, quotient
Moral character is greatly improved.
(2) by using lactobacillus paracasei (Lactobacillus paracasei), lactobacillus fermenti
(Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus breris), lactobacillus acidophilus
(Lactobacillus acidophilus) is used as fermenting agent, and fermentation and acid improves pickle flavor, and use is provided by the invention
It is formulated and prepares similar Jerusalem artichoke composite flavor relative to using common technique with Jerusalem artichoke composite flavor pickles prepared by preparation process
Pickles significantly reduce content of nitrite, avoid pickles bring health risk with high salt；Four synergistic effects have good
Effect of color protection, improve the problem of Jerusalem artichoke pickles color dimness.
(3) it is protected using formula provided by the invention and the Jerusalem artichoke composite flavor pickles of preparation process preparation by addition crisp
Agent, obtained product brittleness be significantly higher than other groups obtained by product, higher than do not use compound bacteria ferment and select protect it is crisp
The Jerusalem artichoke composite flavor pickles 50% of agent processing step preparation, it is maximum higher than the Jerusalem artichoke 54.5% prepared using common technique
Limit remains the sharp and clear mouthfeel of Jerusalem artichoke.
Detailed description of the invention
Fig. 1 is Jerusalem artichoke composite flavor pickles process flow chart.
Fig. 2 is shown as salt additive amount and fermenting agent ratio interaction response face figure.
Fig. 3 is shown as salt additive amount and microbial inoculum additive amount interaction response face figure.
Fig. 4 is shown as fermenting agent ratio and microbial inoculum additive amount interaction response face figure.
Specific embodiment
In the following, illustrating the present invention for embodiment, still, the present invention is not limited to following embodiments.
There is material in the present invention: salt, rock sugar, hot millet bubble green pepper, illiciumverum, cassia bark, Chinese prickly ash, ginger splices, lemon tablet, Jerusalem artichoke
(the gloomy biological Co., Ltd of Xinjiang favour), CaCl2.The reagent, material can be bought by public channel, employed in technique
Equipment and instrument are the common equipment in this field.
What all material, reagent and the instrument selected in the present invention were all well known in the art, but reality of the invention is not limited
It applies, other some reagents well known in the art and equipment are applied both to the implementation of following implementation of the present invention.
Following embodiment further illustrates the contents of the present invention, but should not be construed as limiting the invention.Without departing substantially from
In the case where spirit of that invention and essence, to modifications or substitutions made by the method for the present invention, step or condition, the present invention is belonged to
Range.
A kind of embodiment one: preparation method of Jerusalem artichoke composite flavor pickles
The present invention specifically provides a kind of preparation method of Jerusalem artichoke composite flavor pickles, and specific production stage is as follows:
(1) cleaning peeling: selecting fresh Jerusalem artichoke 900-1100 parts, and the raw material chosen is cleaned, removes the peel, is drained and standby；
(2) be sliced: the Jerusalem artichoke piece that Jerusalem artichoke prepared by step (1) is cut into 2cm thickness is spare；
(3) brewed liquid preparation: counting by weight, by 10-50 parts of salt, 10-50 parts of rock sugar, hot millet bubble green pepper 80-
120 parts, 60-100 parts of illiciumverum, 60-100 parts of cassia bark, 60-100 parts of Chinese prickly ash, 50-90 parts of ginger splices, 50-90 parts of lemon tablet compositions it is multiple
Spice is closed, 10min is boiled, is cooled to room temperature, CaCl is added26-10 parts, be uniformly mixed, brewed liquid；
(4) it fills altar: will quickly be packed into the bubble of disinfection after Jerusalem artichoke piece boiling water blanching 10min ready in step (2)
Dish altar, while brewed liquid is added, Jerusalem artichoke piece is compounded with brewed liquid according to mass ratio 2:3；
(5) inoculation fermentation: lactobacillus paracasei (Lactobacillus paracasei), lactobacillus fermenti
(Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus breris), lactobacillus acidophilus
(Lactobacillus acidophilus) suspension is according to (1-2): (1-2): (2-4): the volume ratio of (1-2) is uniformly mixed
Fermenting agent is made, by leavening by 10-50 parts of addition above-mentioned steps (4) pickle jars, covers altar lid, pickles altar adds water
Sealing, is placed in 5-30 DEG C of environment and ferments 8-10 days；
(6) it packs: the pickles fermented being fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；
(7) sterilize: the packaging bag being sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
A kind of embodiment two: preparation of Jerusalem artichoke composite flavor pickle starter
Lactobacillus paracasei (Lactobacillus paracasei), lactobacillus acidophilus (Lactobacillus
Acidophilus), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus
Breris MRS fluid nutrient medium: peptone 10g, beef extract 10g, yeast extract 5g, glucose 20g, phosphoric acid hydrogen two) are all made of
Potassium 2g, sodium acetate 5g, ammonium citrate 2g, magnesium sulfate 0.2g, manganese sulfate 0.2g, Tween 80 1mL, water 1000mL, agar 1.5~
2.0%, pH6.2-6.6. carry out activation culture.Single colonie after activation on picking MRS culture medium is inoculated into 5mL MRS culture solution
In, in 30 DEG C of culture 16h, transfers 2 times according still further to 3% inoculum concentration, reach 10 to viable count9A/mL.It will be added in each bacterium solution
Aqua sterilisa, then 2% glucose is added, it is made into 5% concentration bacterium powder suspension.A kind of ocean is obtained according to suitable volume ratio mixing
Fermenting agent needed for the preparation of ginger composite flavor pickles.
A kind of embodiment three: preparation method of Jerusalem artichoke composite flavor pickles
Based on embodiment one, fresh Jerusalem artichoke 900kg is selected, the raw material chosen is cleaned, is removed the peel, drains and is cut into 2cm thickness
Jerusalem artichoke piece is spare；By salt 10kg, rock sugar 10kg, hot millet bubble green pepper 80kg, illiciumverum 60kg, cassia bark 60kg, Chinese prickly ash 60kg, ginger splices
50kg, lemon tablet 50kg form composite aromatic condiment, boil 10min, are cooled to room temperature, and CaCl is added26kg is uniformly mixed；It will be foreign
It is quickly packed into the pickle jar of disinfection after ginger splices boiling water blanching 10min, brewed liquid is added according to weight ratio 2:3；Lactobacillus paracasei
(Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension are according to 1:1:2:1
Volume ratio be uniformly mixed and be made fermenting agent, leavening 10kg is added, covers altar lid, pickles altar adds water-stop, is placed in 30
It ferments 8-10 days in DEG C environment；The pickles fermented are fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；It is close
The packaging bag sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
A kind of example IV: preparation method of Jerusalem artichoke composite flavor pickles
Based on embodiment one, fresh Jerusalem artichoke 950kg is selected, the raw material chosen is cleaned, is removed the peel, drains and is cut into 2cm thickness
Jerusalem artichoke piece is spare；By salt 20kg, rock sugar 20kg, hot millet bubble green pepper 90kg, illiciumverum 70kg, cassia bark 70kg, Chinese prickly ash 70kg, ginger splices
60kg, lemon tablet 60kg boil 10min, are cooled to room temperature at composite aromatic condiment, and CaCl is added27kg is uniformly mixed；By Jerusalem artichoke
It is quickly packed into the pickle jar of disinfection after piece boiling water blanching 10min, brewed liquid is added according to weight ratio 2:3；Lactobacillus paracasei
(Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension are according to 1:1:3:1
Volume ratio be uniformly mixed and be made fermenting agent, leavening 20kg is added, covers altar lid, pickles altar adds water-stop, is placed in 31
It ferments 8-10 days in DEG C environment；The pickles fermented are fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；It is close
The packaging bag sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
A kind of embodiment five: preparation method of Jerusalem artichoke composite flavor pickles
Based on embodiment one, fresh Jerusalem artichoke 1000kg is selected, the raw material chosen is cleaned, is removed the peel, drains and is cut into 2cm thickness
Jerusalem artichoke piece is spare；By salt 30kg, rock sugar 30kg, hot millet bubble green pepper 100kg, illiciumverum 80kg, cassia bark 80kg, Chinese prickly ash 80kg, ginger
Piece 70kg, lemon tablet 70kg form composite aromatic condiment, boil 10min, are cooled to room temperature, and CaCl is added28kg is uniformly mixed；It will
It is quickly packed into the pickle jar of disinfection after Jerusalem artichoke piece boiling water blanching 10min, brewed liquid is added according to weight ratio 2:3；Secondary cheese cream bar
Bacterium (Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension are according to 1:1:3:2
Volume ratio be uniformly mixed and be made fermenting agent, leavening 30kg is added, covers altar lid, pickles altar adds water-stop, is placed in 32
It ferments 8-10 days in DEG C environment；The pickles fermented are fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；It is close
The packaging bag sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
A kind of embodiment six: preparation method of Jerusalem artichoke composite flavor pickles
Based on embodiment one, fresh Jerusalem artichoke 1050kg is selected, the raw material chosen is cleaned, is removed the peel, drains and is cut into 2cm thickness
Jerusalem artichoke piece is spare；By salt 40kg, rock sugar 40kg, hot millet bubble green pepper 110kg, illiciumverum 90kg, cassia bark 90kg, Chinese prickly ash 90kg, ginger
Piece 80kg, lemon tablet 80kg form composite aromatic condiment, boil 10min, are cooled to room temperature, and CaCl is added29kg is uniformly mixed；It will
It is quickly packed into the pickle jar of disinfection after Jerusalem artichoke piece boiling water blanching 10min, brewed liquid is added according to weight ratio 2:3；Secondary cheese cream bar
Bacterium (Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension are according to 1:1:4:2
Volume ratio be uniformly mixed and be made fermenting agent, leavening 40kg is added, covers altar lid, pickles altar adds water-stop, is placed in 33
It ferments 8-10 days in DEG C environment；The pickles fermented are fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；It is close
The packaging bag sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
A kind of embodiment seven: preparation method of Jerusalem artichoke composite flavor pickles
Based on embodiment one, fresh Jerusalem artichoke 1100kg is selected, the raw material chosen is cleaned, is removed the peel, drains and is cut into 2cm thickness
Jerusalem artichoke piece is spare；By salt 50kg, rock sugar 50kg, hot millet bubble green pepper 120kg, illiciumverum 100kg, cassia bark 100kg, Chinese prickly ash 100kg,
Ginger splices 90kg, lemon tablet 90kg form composite aromatic condiment, boil 10min, are cooled to room temperature, and CaCl is added210kg is uniformly mixed；
It will quickly be packed into the pickle jar of disinfection after Jerusalem artichoke piece boiling water blanching 10min, brewed liquid is added according to weight ratio 2:3；Secondary cheese cream
Bacillus (Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension are according to 2:1:4:2
Volume ratio be uniformly mixed and be made fermenting agent, leavening 50kg is added, covers altar lid, pickles altar adds water-stop, is placed in 34
It ferments 8-10 days in DEG C environment；The pickles fermented are fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；It is close
The packaging bag sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
Embodiment eight: the optimization of Jerusalem artichoke composite flavor pickles preparation process
To determine Jerusalem artichoke composite flavor pickles optimal process process, using sensory evaluation scores as index, to salt additive amount, fermentation
Microbial inoculum proportion, fermenting agent additive amount carry out experiment of single factor.On this basis, using sensory evaluation scores as response, according to Box-
Behnken center combination method carries out response surface analysis experiment.
1, the method for inspection
(1) subjective appreciation
Jerusalem artichoke carries out subjective appreciation, and subjective appreciation mainly includes four color, flavor, juice state, mouthfeel aspects, sense organ
Evaluation is carried out by 20 professionals with certain experiences, and items are made even respectively, using gross score as final result, total score
=color * 25%+ flavor * 25%+ juice state * 25%+ mouthfeel * 25%.Full marks are 100 points.Subjective appreciation standard such as table 1.
Table 1: Jerusalem artichoke composite flavor pickles sensory evaluation criteria
2, single factor experiment
(1) influence of the salt additive amount ratio to Jerusalem artichoke composite flavor pickles sensory evaluation
Based on the basis of embodiment one, select preparation method provided by embodiment five, five groups of experimental groups be set, respectively plus
Enter salt 10kg, 20kg, 30kg, 40kg, 50kg and carries out the preparation of Jerusalem artichoke composite flavor pickles；The pickles fermented are subjected to sense organ
Evaluation, experimental result are shown in Table shown in 2.
Table 2: influence of the different salt additive amounts to Jerusalem artichoke composite flavor pickles sensory evaluation
| Salt additive amount/kg | Sensory evaluation scores |
| 10 | 83.5 |
| 20 | 84.2 |
| 30 | 90.6 |
| 40 | 86.1 |
| 50 | 85.4 |
Shown in experimental result table 2, different salt additive amounts have a significant impact the sensory evaluation scores of Jerusalem artichoke composite flavor pickles,
Wherein, according to poidometer, when salt additive amount is 30kg, sensory evaluation scores 90.6 are divided, and are higher than other Ratio Experiments group results.Cause
This, selects according to poidometer, and salt additive amount is that 30kg is flat compared with excellent water.
(2) fermenting agent is with the influence for comparing the pickles sensory evaluation of Jerusalem artichoke composite flavor
Based on embodiment one, preparation method provided by embodiment five is selected, five groups of experimental groups are set, is chosen respectively secondary dry
Lactobacillus paracasei (Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), short newborn bar
Bacterium (Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension are according to (1-
2): (1-2): (2-4): the volume ratio of (1-2), which is uniformly mixed, is made fermenting agent, carries out the preparation of Jerusalem artichoke composite flavor pickles；It will
The pickles fermented carry out subjective appreciation, and experimental result is shown in Table shown in 3.
Table 3: different fermentations microbial inoculum is with the influence for comparing the pickles sensory evaluation of Jerusalem artichoke composite flavor
Shown in experimental result table 3, different fermentations microbial inoculum ratio has significant shadow to the sensory evaluation scores of Jerusalem artichoke composite flavor pickles
Ring, wherein according to volume ratio be lactobacillus paracasei (Lactobacillus paracasei): lactobacillus fermenti
(Lactobacillus fermentum): Lactobacillus brevis (Lactobacillus breris): lactobacillus acidophilus
When (Lactobacillus acidophilus) is 1:1:3:2, sensory evaluation scores 91.7 are divided, and are higher than other Ratio Experiments group knots
Fruit.
(3) influence of the fermenting agent additive amount to Jerusalem artichoke composite flavor pickles sensory evaluation
Based on embodiment one, preparation method provided by embodiment five is selected, five groups of experimental groups are set, fermentation is separately added into
Agent 10kg, 20kg, 30kg, 40kg, 50kg carry out the preparation of Jerusalem artichoke composite flavor pickles；The pickles fermented progress sense organ is commented
Fixed, experimental result is shown in Table shown in 4.
Table 4: influence of the different fermentations microbial inoculum additive amount to Jerusalem artichoke composite flavor pickles sensory evaluation
| Microbial inoculum additive amount (kg) | Sensory evaluation (divides) |
| 10 | 79.5 |
| 20 | 84.1 |
| 30 | 91.4 |
| 40 | 86.3 |
| 50 | 82.1 |
Shown in experimental result table 4, different microbial inoculum additive amounts have a significant impact the sensory evaluation scores of Jerusalem artichoke composite flavor pickles,
Wherein, when fermenting agent additive amount is 30kg, sensory evaluation scores 91.4 are divided, and are higher than other Ratio Experiments group results.Therefore, comprehensive
Consider that production is practical, select fermenting agent additive amount for 30kg is to put down compared with excellent water.
3, response surface optimization is tested
On the basis of single factor experiment, chooses salt additive amount, fermenting agent ratio, fermenting agent additive amount and carry out Box-
Behnken center combination design simultaneously combines actual experiment condition to choose reasonable level, and with sensory evaluation scores, value is devised in response
The response surface analysis experiment of Three factors-levels, a combination thereof design level value and coding are shown in Table 5.
Table 5: factor level coding schedule
On the basis of experiment of single factor, according to Box-Behnken experimental design principle, salt additive amount (A), hair are chosen
Yeast-like fungi agent ratio (B), microbial inoculum additive amount (C) carry out Three factors-levels response surface analysis, using sensory evaluation scores (Y1) index as
Response, experimental design scheme and the results are shown in Table 6.Regression analysis is carried out to data using DesignExpert8.0 software.
Table 6: response surface experiments scheme and result
It is fixed not in other factors in order to investigate influence of each interactive item to sensory evaluation according to the experimental result of table 6
In the case where change, operation is carried out to regression equation using 8.05 software of Design-Expert, makes the response surface figure of interactive item,
As shown in attached drawing 1, attached drawing 2 and attached drawing 3.
The variance analysis of table 7:Y1 regression model
Note: P < 0.05 *, significant difference；P < 0.01 *, difference are extremely significant.
Regression fit is carried out to data in table 7, obtains the secondary multinomial regression equation of independent variable Yu sensory evaluation scores (Y1) are as follows:
Y1=91.18-4.54A-4.76B-4.90C+0.55AB-0.33AC+0.37BC-6.47A2-7. 42B2-
6.14C2。
The variance analysis further carried out to regression model, as seen from the results in Table 4, model p < 0.0001 shows to return mould
Type reaches extremely significant level, the significant (R of the linear relationship between dependent variable and all independents variable2=0.9991).Lose quasi- item p=
0.726 > 0.05, it is not significant that quasi- item is lost in simulation；The correction coefficient of determination R of the regression model2Adj=0.9979 shows response
The 0.9979% of variation can use the model explanation.Coefficient of variation CV=0.48 illustrates that the models fitting degree is good, and test misses
Difference is small, therefore the regression equation model is set up, and can carry out analysis and prediction to Jerusalem artichoke composite flavor pickles process results with this model.
4, response surface optimization and verifying
Using Design-Expert software, it is maximized by sensory evaluation scores and simplified regression equation is combined
It solves, obtains the Optimizing Technical of Jerusalem artichoke composite flavor pickles.In view of the operability and simplicity during actual experiment
Property, salt additive amount is set to 30kg, microbial inoculum additive amount is 30kg.In order to examine the accuracy and validity of acquired results, adopt
3 parallel laboratory tests are carried out with above-mentioned Optimal Parameters, acquired results are as shown in table 8.As can be seen from Table 8, experimental result value
It is closer to response surface theoretical expectation values, it is therefore contemplated that accurate and reliable based on the resulting optimization of C/C composites parameter of the Response Surface Method.
Table 8: response surface software prediction optimum process condition
Implementation nine: Jerusalem artichoke composite flavor pickles subjective appreciation
Jerusalem artichoke prepared by the technique provided in embodiment three to seven is numbered respectively and is M1-5 and carries out subjective appreciation, is felt
Official's evaluation criteria in embodiment eight referring to carrying out, evaluation result standard such as table 9.
Table 9: Jerusalem artichoke composite flavor pickles Analyses Methods for Sensory Evaluation Results
As carrying out subjective appreciation to pickles made from the technique provided in embodiment three to seven, the results show that embodiment
The five technique Jerusalem artichoke composite flavor pickles sensory evaluation scores obtained provided are significantly higher than other groups, comprising: pure color is strong
Lactic fermentation fragrance, tart flavour be suitable for, flavour coordinate, unique flavor, soup uniform and smooth is limpid, the sharp and clear pleasant spy of entrance
Point.
Embodiment ten: Jerusalem artichoke composite flavor pickles brittleness detection
It is carried out based on Jerusalem artichoke pickles made from Jerusalem artichoke composite flavor pickles preparation process provided in embodiment three to seven
Brittleness detection, sample be sliced after respectively number be M1-M5, control sample 1 is based on embodiment one, do not use compound bacteria fermentation and
The Jerusalem artichoke composite flavor pickles of crispness retaining agent processing step preparation are selected, setting control group # is CK1；Control sample 2 is adopted for Jerusalem artichoke
It is prepared with common technique, setting control group # is CK2.Sample is placed in the lower texture that carries out of Texture instrument probe to analyze in fact
It tests.Precompressed speed 1.00mm/s pushes speed 1.00mm/s, speed uplink 1.00mm/s, two second compression intermediate hold 5s after pressure.
Testing result is as shown in table 10.
Table 10: Jerusalem artichoke composite flavor pickles brittleness measurement
According to brittleness testing result, Jerusalem artichoke composite flavor pickles preparation process institute provided by M3 group, that is, embodiment five
Product brittleness obtained be significantly higher than other groups obtained by product, be higher than CK1 group 50%, higher than CK2 group 54.5%.Therefore,
Preparation process provided by embodiment is flat compared with excellent water.
Embodiment 11: Jerusalem artichoke composite flavor pickles physical and chemical index measurement
It is carried out based on Jerusalem artichoke pickles made from Jerusalem artichoke composite flavor pickles preparation process provided in embodiment three to seven
Physical and chemical index measurement, it is M1-M5 that sample is numbered respectively.Control sample 1 is based on embodiment one, and compound bacteria is not used to ferment and select
The Jerusalem artichoke composite flavor pickles of crispness retaining agent processing step preparation, setting control group # is CK1；Control sample 2 is Jerusalem artichoke using normal
The technique preparation seen, setting control group # is CK2.Wherein the assay of nitrite refers to national standard GB 5009.33-
2016 carry out, and total acidity test is carried out according to national standard GB 5009.54-2003, measurement result such as table 11.
Table 11: Jerusalem artichoke composite flavor pickles physical and chemical index measurement
The bubble of Jerusalem artichoke composite flavor obtained by Jerusalem artichoke composite flavor pickles preparation process provided by M3 group, that is, embodiment five
Dish, it is 0.014mg/kg that pH value 4.35, total acid 0.53%, nitrite, which contain, and quality is more excellent, it can be seen that, it is mentioned using the present invention
The Jerusalem artichoke composite flavor pickles of formula and the preparation process preparation of confession are compound relative to similar Jerusalem artichoke is prepared using common technique
Local flavor pickled vegetable significantly reduces content of nitrite.
As described above, the present invention can be realized preferably, the above embodiments are only to preferred implementation side of the invention
Formula is described, and is not intended to limit the scope of the present invention, and without departing from the spirit of the design of the present invention, this field is general
The various changes and improvement that logical technical staff makes technical solution of the present invention, should all fall into present invention determine that protection scope
It is interior.
Claims (7)
1. a kind of preparation method of Jerusalem artichoke composite flavor pickles, which is characterized in that including following technical step:
(1) cleaning peeling: selecting fresh Jerusalem artichoke, and the raw material chosen is cleaned, removes the peel, is drained and standby；
(2) be sliced: the Jerusalem artichoke piece that Jerusalem artichoke prepared by step (1) is cut into 2cm thickness is spare；
(3) brewed liquid preparation: in parts by weight, by Jerusalem artichoke, salt, rock sugar, hot millet bubble green pepper, illiciumverum, cassia bark, Chinese prickly ash,
Ginger splices, lemon tablet form composite aromatic condiment, boil 10 minutes, are cooled to room temperature, and CaCL is added2, it is uniformly mixed, that is, is made brewed
Liquid；
(4) it fills altar: will quickly be packed into the pickle jar of disinfection after Jerusalem artichoke piece boiling water blanching 10min ready in step (2), simultaneously
Step (3) brewed liquid is added, Jerusalem artichoke piece is compounded with brewed liquid 2:3 in mass ratio；
(5) inoculation fermentation: selection lactobacillus paracasei (Lactobacillus paracasei), lactobacillus fermenti
(Lactobacillus fermentum), Lactobacillus brevis (Lactobacillus breris), lactobacillus acidophilus
(Lactobacillus acidophilus) be uniformly mixed fermenting agent is made, leavening is proportionally added into above-mentioned steps (4)
In pickle jar, altar lid is covered, pickles altar adds water-stop, is placed in 30-34 DEG C of environment and ferments 8-10 days；
(6) it packs: the pickles fermented being fitted into high-isolation film polybag, are sealed with vacuum pumping sealing port machine；
(7) sterilize: the packaging bag being sealed cools down rapidly, as finished product in 75 DEG C of sterilization 30min after sterilization.
2. a kind of Jerusalem artichoke composite flavor pickles as described in claim 1, which is characterized in that in parts by weight, pickles contain
There are 900-1100 parts of Jerusalem artichoke, 10-50 parts of salt, 10-50 parts of rock sugar, 80-120 parts of hot millet bubble green pepper, illiciumverum 60-100 parts, cassia bark
60-100 parts, 60-100 parts of Chinese prickly ash, 50-90 parts of ginger splices, 50-90 parts of lemon tablet, CaCl26-10 parts, 10-50 parts of leavening.
3. a kind of Jerusalem artichoke composite flavor pickles as claimed in claim 2, which is characterized in that in parts by weight, pickles contain
There are 1000 parts of Jerusalem artichoke, 30 parts of salt, 30 parts of rock sugar, 100 parts of hot millet bubble green pepper, octagonal 80 parts, 80 parts of cassia bark, 80 parts of Chinese prickly ash, ginger
70 parts of piece, 70 parts of lemon tablet.
4. a kind of Jerusalem artichoke composite flavor pickles as claimed in claim 2, which is characterized in that in parts by weight, addition
CaCL2It is 8 parts.
5. a kind of Jerusalem artichoke composite flavor pickles as claimed in claim 2, which is characterized in that lactobacillus paracasei
(Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension is according to (1-2):
(1-2): (2-4): fermenting agent is uniformly made in the volume mixture of (1-2).
6. a kind of Jerusalem artichoke composite flavor pickles as claimed in claim 5, which is characterized in that leavening is according to lactobacillus paracasei
(Lactobacillus paracasei), lactobacillus fermenti (Lactobacillus fermentum), Lactobacillus brevis
(Lactobacillus breris), lactobacillus acidophilus (Lactobacillus acidophilus) suspension volume ratio 1:
1:3:2 compounding.
7. a kind of Jerusalem artichoke composite flavor pickles as claimed in claim 2, which is characterized in that in parts by weight, addition
Leavening is 30 parts.
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