CN111227211A - 乳化萝卜及其制备方法 - Google Patents
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Abstract
本发明公开了乳化萝卜的制备方法,它包括以下步骤:原材料准备:按重量份计:白萝卜100份,熟冷水15‑25份,食盐0.4‑1.2份;腌制:取白萝卜清洗干净,每个白萝卜改刀至少一次,与食盐一起放入腌制池中腌制1d后搅拌若干次;乳化:当白萝卜发出淡淡的清香味后取出白萝卜装缸,加入熟冷水后浸泡40‑60h,待观察缸中产生乳酸菌后密封,密封度控制在70%‑90%,缸中温度控制在8℃‑20℃,观察到白萝卜色泽变为淡黄色,得到形态为半固态的乳化萝卜。本发明的有益效果是制备出一种不同于传统腌制萝卜的乳化萝卜,该乳化萝卜呈半固态,色泽淡黄,入口即化,萝卜的营养得以全部保留,且不含亚硝酸盐,对人体有益无害。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及萝卜的加工及得到的乳化萝卜。
背景技术
传统腌制菜,在我国已有上千年的生产历史,其味美鲜香,深受消费者的喜爱。但其在腌制过程中,由于有害微生物及硝酸还原酶(NRA)的作用,会产生亚硝酸盐,该问题严重制约了腌制菜加工产业的发展。有研究报道人们食用的亚硝酸盐有81.2%是来源于蔬菜,根据国家关于腌制菜中亚硝酸盐含量的有关规定,腌制菜中的亚硝酸盐含量不能高于20mg/kg。目前,降低腌制食品中亚硝酸盐残留量的方法主要是降低食盐加入量,添加蒜汁、姜汁、芦荟汁等天然物质来阻断亚硝胺的合成。另外,有通过添加山梨酸盐、延胡索酸酯等添加剂,来部分替代亚硝酸盐的作用。还有研究报道利用微生物发酵、酶法等来降解亚硝酸盐。适当地提高食盐浓度和延长腌制时间是降低腌制蔬菜中亚硝酸盐含量的有效办法。但是,其他物质的过多加入会影响腌制菜本身的风味,添加剂过量对人体也会有害,微生物及酶法降解对腌制环境和工艺条件要求相对较高,提高食盐的的加入量也是不可取,因为食盐摄入过多仍然对健康不利。
例如中国发明专利授权公告号CN103815321B公开了一种降低腌制菜中亚硝酸盐含量的方法,腌制过程中添加具有降解亚硝酸盐作用的食用乳酸、乙二胺四乙酸二钠和新鲜萝卜片为辅料,腌制在具有腌制液循环、喷淋装置的腌制池中进行,以提高食盐浸渍和降解亚硝酸盐的溶液扩散的均匀程度,保证菜体充分腌制。制得的腌制菜中亚硝酸盐残留量远低于国家对腌制菜中亚硝酸盐残留量的标准,但是仍然含有6.32mg/kg的亚硝酸盐,未能达到理想的不含亚硝酸盐状态,多吃仍对人体健康有影响。
又如中国发明专利公开号CN107865360A公开了一种低亚硝酸盐萝卜酱菜的腌制工艺,通过用黄瓜条和萝卜条同时盐渍处理,能够有效脱水的同时避免萝卜条中含盐量过高,然后调料包中加入适量的花椒叶和金银花,对盐渍过程中亚硝酸盐还原菌有一定影响,使其与其他调料原料配合时,能够使整个研制过程中亚硝酸盐含量的峰值不明显,有效降低腌制完成后萝卜肉质中亚硝酸盐的含量,花椒叶和金银花如何对盐渍过程中亚硝酸盐还原菌有一定影响是不清楚的,其制得的萝卜酱菜亚硝酸盐含量仍然较高。
目前市面上的腌制萝卜都是一般切条或切丝,切好后择晴天晒上几天,再用盐腌制,配上辣椒、生姜、大蒜等佐料,用圆圆的大石头将它们压严实,半个月后即可开坛食用,这种腌制萝卜都是保留了萝卜的固有形态,且亚硝酸盐含量较高。
发明内容
本发明要解决的技术问题是现有的腌制萝卜亚硝酸盐含量较高,为此提供一种乳化萝卜及其制备方法。
本发明的技术方案是:乳化萝卜的制备方法,它包括以下步骤:原材料准备:按重量份计:白萝卜100份,熟冷水15-25份,食盐0.4-1.2份;腌制:取白萝卜清洗干净,与食盐一起放入腌制池中腌制1d后搅拌若干次;乳化:当白萝卜发出淡淡的清香味后取出白萝卜装缸,加入熟冷水后浸泡40-60h,待观察缸中产生乳酸菌后密封,密封度控制在70%-90%,缸中温度控制在8℃-20℃,观察到白萝卜色泽变为淡黄色,得到形态为半固态的乳化萝卜。
上述方案中所述腌制池的温度为常温。
上述方案中所述搅拌次数为3-4次。
乳化萝卜,用上述的乳化萝卜的制备方法制备而成。
本发明的有益效果是制备出一种不同于传统腌制萝卜的乳化萝卜,该乳化萝卜呈半固态,色泽淡黄,入口即化,清凉去肝火,口感清纯,是一种纯天然的食品,对环境没有任何污染,由于是自然乳化,常温下密封可长时间保存,萝卜的营养得以全部保留,且不含亚硝酸盐,对人体有益无害。
具体实施方式
下面结合实施例,对本发明中的技术方案进行清楚、完整地描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所有其他实施例,都属于本发明的保护范围。
本发明之所以命名为乳化萝卜,正是由于其形态与传统的腌萝卜不同,是一种色泽淡黄的泥状萝卜,营养丰富,制备过程只需要用到熟冷水和食盐,无其他添加剂,保留了萝卜的营养成分,同时具备入口即化的口感。
实施例1:乳化萝卜的制备方法,它包括以下步骤:原材料准备:按重量份计:白萝卜100份,熟冷水15份,食盐0.4份;腌制:取白萝卜清洗干净,大个白萝卜改刀一次,与食盐一起放入腌制池中腌制1d后搅拌4次,腌制池的温度为常温,腌制池内为常压,只有萝卜成上到下依次堆叠产生的自身压力;乳化:当白萝卜发出淡淡的清香味后取出白萝卜装缸,加入熟冷水后浸泡40h,熟冷水就是100℃的开水冷过后的水,待观察缸中产生乳酸菌后密封,密封度控制在70%,缸中温度控制在8℃,观察到白萝卜色泽变为淡黄色,得到形态为半固态的乳化萝卜。
实施例2:乳化萝卜的制备方法,它包括以下步骤:原材料准备:按重量份计:白萝卜100份,熟冷水20份,食盐0.8份;腌制:取白萝卜清洗干净,大个白萝卜改刀两次,与食盐一起放入腌制池中腌制1d后搅拌3次,腌制池的温度为常温,腌制池内为常压,只有萝卜成上到下依次堆叠产生的自身压力;乳化:当白萝卜发出淡淡的清香味后取出白萝卜装缸,加入熟冷水后浸泡50h,熟冷水就是100℃的开水冷过后的水,待观察缸中产生乳酸菌后密封,密封度控制在80%,缸中温度控制在10℃,观察到白萝卜色泽变为淡黄色,得到形态为半固态的乳化萝卜。
实施例3:乳化萝卜的制备方法,它包括以下步骤:原材料准备:按重量份计:白萝卜100份,熟冷水25份,食盐1.2份;腌制:取白萝卜清洗干净,大个白萝卜改刀三次,与食盐一起放入腌制池中腌制1d后搅拌若干次,腌制池的温度为常温,腌制池内为常压,只有萝卜成上到下依次堆叠产生的自身压力;乳化:当白萝卜发出淡淡的清香味后取出白萝卜装缸,加入熟冷水后浸泡60h,熟冷水就是100℃的开水冷过后的水,待观察缸中产生乳酸菌后密封,密封度控制在90%,缸中温度控制在20℃,观察到白萝卜色泽变为淡黄色,得到形态为半固态的乳化萝卜。
24h搅拌是防止萝卜腌制时的盐,萝卜吸收不均匀,萝卜放出来的水份不一致。搅拌3-4次是要萝卜吸收的盐份,放出来的盐水保持一致。萝卜入味了能嗅到淡淡的清香味。冷熟水浸泡40一60小时是在观察萝卜在这个时间段有没有,有益菌的产生。如,乳酸菌肉眼可以看到的,要观察大缸上面的萝卜有80%的萝卜含有乳酸菌,才可以密封。首先密封度在80%是防止还有萝卜没有产生乳酸菌。温度一般在8℃至20℃之间。色泽是淡黄色,口感清纯。
本发明的乳化萝卜经过铜陵市食品药品检验中心检测,出具了相应的检测报告,如证据1-3所示,检测编号为NO:SP2019-S052,检品名称为:乳化萝卜,检验项目为亚硝酸盐、大肠菌群、金黄色葡萄球菌、沙门氏菌,未检测出亚硝酸盐,大肠菌群、金黄色葡萄球菌和沙门氏菌符合国家相关标准。
本发明的乳化萝卜经过新佳祥出具的第三方检验检测报告,如证据4-6所示,表明本发明的乳化萝卜富含膳食纤维和维生素C,不含脂肪和碳水化合物,低蛋白低能量,是一种营养丰富且健康的食品。
Claims (4)
1.乳化萝卜的制备方法,其特征是:它包括以下步骤:原材料准备:按重量份计:白萝卜100份,熟冷水15-25份,食盐0.4-1.2份;腌制:取白萝卜清洗干净,与食盐一起放入腌制池中腌制1d后搅拌若干次;乳化:当白萝卜发出淡淡的清香味后取出白萝卜装缸,加入熟冷水后浸泡40-60h,待观察缸中产生乳酸菌后密封,密封度控制在70%-90%,缸中温度控制在8℃-20℃,观察到白萝卜色泽变为淡黄色,得到形态为半固态的乳化萝卜。
2.如权利要求1所述的乳化萝卜的制备方法,其特征是:所述腌制池的温度为常温。
3.如权利要求1所述的乳化萝卜的制备方法,其特征是:所述搅拌次数为3-4次。
4.乳化萝卜,其特征是:用权利要求1-3任一所述的乳化萝卜的制备方法制备而成。
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CN113383925B (zh) * | 2021-06-02 | 2024-01-30 | 扬州三和四美酱菜有限公司 | 一种高品质安全萝卜酱菜及其制作方法 |
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