CN112602922A - Pickled vegetable salt and preparation method thereof - Google Patents
Pickled vegetable salt and preparation method thereof Download PDFInfo
- Publication number
- CN112602922A CN112602922A CN202011509607.4A CN202011509607A CN112602922A CN 112602922 A CN112602922 A CN 112602922A CN 202011509607 A CN202011509607 A CN 202011509607A CN 112602922 A CN112602922 A CN 112602922A
- Authority
- CN
- China
- Prior art keywords
- salt
- powder
- granules
- microcapsules
- wall material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 150
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 100
- 239000003094 microcapsule Substances 0.000 claims abstract description 66
- 239000008187 granular material Substances 0.000 claims abstract description 53
- 244000269722 Thea sinensis Species 0.000 claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 34
- 235000009569 green tea Nutrition 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 22
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 20
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 28
- 239000002245 particle Substances 0.000 claims description 24
- 235000006708 antioxidants Nutrition 0.000 claims description 17
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims description 14
- 239000011668 ascorbic acid Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000001110 calcium chloride Substances 0.000 claims description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 11
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 10
- 239000001527 calcium lactate Substances 0.000 claims description 10
- 229960002401 calcium lactate Drugs 0.000 claims description 10
- 235000011086 calcium lactate Nutrition 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 235000010489 acacia gum Nutrition 0.000 claims description 7
- 235000015090 marinades Nutrition 0.000 claims 3
- 244000215068 Acacia senegal Species 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 14
- 230000000052 comparative effect Effects 0.000 description 27
- 235000021110 pickles Nutrition 0.000 description 12
- 230000002572 peristaltic effect Effects 0.000 description 10
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000001125 extrusion Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000219198 Brassica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- YALMXYPQBUJUME-UHFFFAOYSA-L calcium chlorate Chemical compound [Ca+2].[O-]Cl(=O)=O.[O-]Cl(=O)=O YALMXYPQBUJUME-UHFFFAOYSA-L 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000588772 Morganella morganii Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229940076266 morganella morganii Drugs 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000009818 secondary granulation Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a pickled vegetable salt and a preparation method thereof. The pickled vegetable salt comprises powder microcapsules and salt granules, wherein the mass ratio of the powder microcapsules to the salt granules is 1: 1-2; the powder microcapsule is prepared by coating powder with wall material, and comprises 20-30% of antioxidant and 70-80% of green tea powder; the salt granules are prepared by granulating salt and a crisp-keeping agent, and comprise 70-80% of salt and 20-30% of the crisp-keeping agent. The invention also provides a preparation method of the pickled vegetable salt, which comprises the steps of dissolving the wall material in water to prepare a wall material solution, mixing the wall material solution with the antioxidant and the green tea powder according to a ratio, forming microdroplets in a feeding nozzle system of a microcapsule granulator, and dripping into a curing agent to prepare powder microcapsules; mixing the crispness-keeping agent with salt, adding water, and granulating to obtain salt granules; and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt. The pickled vegetables can be kept crisp, antioxidant and color of vegetables for a long time by a small amount of pickled vegetable salt, and the content of nitrite can be reduced.
Description
Technical Field
The invention relates to the technical field of daily salt, in particular to pickled vegetable salt and a preparation method thereof.
Background
Pickling is a very effective method for preserving vegetables at an early stage. Today, the pickling of vegetables has been shifted from simple preservation means to processing techniques for vegetable products with unique flavors. Salting is a process of adding a certain amount of salting salt to food to increase osmotic pressure, cause dehydration and deformation of microbial cells, and destroy water metabolism, thereby inhibiting the growth of microorganisms. The salt pickling not only can preserve the food, but also can increase the flavor of the food, and the flavor substances mainly comprise carbon-based compounds, volatile fatty acids, free amino acids, sulfur-containing compounds and the like, which are generated by influencing the activity of microorganisms and the enzyme inside tissues during the pickling process of the salt.
In the process of pickling vegetables, phenolic substances in the vegetables generate o-phenylenedione under the action of enzymes such as polyphenol oxidase and peroxidase, and then are converted into brown pigment. In addition, the crispness of the pickled vegetables is one of the most important indexes in the pickling and preservation process, and the crispness retaining agent is added in the processing process, so that the phenomenon of softening of the vegetables in the pickling process can be avoided. In addition, harmful bacteria such as Escherichia coli and Morganella morganii can promote nitrate to be reduced into nitrite, and the harmful bacteria pollute the pickle in the fermentation process of the pickle to enable NO in vegetables3-Reduction to NO2-However, in the prior art, the crispness retaining agent, the antioxidant and the bactericide are simultaneously added into the pickled vegetables, so that the problems of long-term oxidation resistance, corrosion resistance and crispness retention exist, the mouthfeel of the pickled vegetables is influenced by more adding amount of the crispness retaining agent, the antioxidant and the bactericide in the pickled vegetables, and the color of the pickled vegetables is also dark after the pickling time is long.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: how to realize the long-term crispness preservation, oxidation resistance and color preservation of the pickled vegetables by a small amount of pickled vegetable salt and reduce the content of nitrite.
In order to solve the technical problems, the invention provides a pickled vegetable salt and a preparation method thereof.
The invention provides pickled vegetable salt which comprises powder microcapsules and salt granules, wherein the mass ratio of the powder microcapsules to the salt granules is 1: 1-2;
the powder microcapsule is prepared by coating powder with wall materials, wherein the powder comprises 20-30% of antioxidant and 70-80% of green tea powder by weight percentage;
the salt particles are prepared by granulating salt and a crispness-keeping agent, and the salt particles comprise 70-80% of salt and 20-30% of crispness-keeping agent according to weight percentage.
Further, the antioxidant is ascorbic acid.
Further, the crisp-keeping agent is one or two of calcium chloride and calcium lactate.
Further, the wall material is one or more of gelatin, Arabic gum and sodium alginate.
The invention also provides a preparation method of the pickled vegetable salt, which comprises the following steps:
preparing powder microcapsules: dissolving wall materials in water to prepare a wall material solution, mixing an antioxidant and green tea powder with the wall material solution according to a ratio, forming microdroplets in a feeding nozzle system of a microcapsule granulator, and dripping curing agents to prepare the powder microcapsules;
preparing salt particles: mixing the crispness-keeping agent with salt, adding water, and granulating to obtain salt granules;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
Further, the mass concentration of the wall material in the wall material solution is 10-15%.
Further, after the crisp-keeping agent and the salt are mixed, 2-3% of water by mass is added.
Further, the curing agent is CaCl2And (3) solution.
Green tea is also called unfermented tea. Green tea is tea prepared without fermentation, so that natural substances of fresh leaves are more reserved, and the green tea contains tea polyphenol, catechin, chlorophyll, caffeine, amino acids, vitamins and other nutritional ingredients. The tea polyphenols also have broad-spectrum antibacterial effect, and can inhibit Staphylococcus aureus, Bacillus subtilis and Escherichia coli.
Compared with the prior art, the invention has the advantages that: the mass ratio of the powder microcapsules to the salt granules is 1:1-2, the salt granules are slowly dissolved in a pickling process, salt and a crispness retaining agent in the salt granules are uniformly dispersed, the salt and the crispness retaining agent comprise 70-80% of salt and 20-30% of crispness retaining agent in percentage by weight, wherein the salt granules mainly containing salt dehydrate vegetables, the crispness retaining agent assists the salt to avoid softening the vegetables, the release speed of powder in the powder microcapsules is slow relative to that of the salt granules, the components in the powder microcapsules can play a corresponding role in pickled vegetables for a long time, the release amount is small, the taste of the pickled vegetables cannot be affected, on the basis of crispness retaining of the vegetables, the powder comprises 20-30% of antioxidant and 70-80% of green tea powder, the powder microcapsules slowly release more green tea powder, the green tea powder microcapsules continuously sterilize the vegetables to reduce the content of nitrite, and the pigment in the green tea powder can maintain the color of the green vegetables, in addition, the antioxidant is slowly released to prevent the vegetables from being oxidized for a long time, and the content of the antioxidant in the pickled vegetables is low, so that the pickled vegetables can be kept crisp and antioxidant for a long time and the color of the vegetables can be kept by a small amount of pickled vegetable salt, and the content of nitrite can be reduced.
Detailed Description
The specific embodiment provides pickled vegetable salt which comprises powder microcapsules and salt granules, wherein the mass ratio of the first powder microcapsules to the salt granules is 1: 1-2;
the powder microcapsule is prepared by coating powder with wall materials, wherein the powder comprises 20-30% of antioxidant and 70-80% of green tea powder by weight percentage; further, the antioxidant is ascorbic acid; the wall material is one or more of gelatin, Arabic gum and sodium alginate; the particle size of the green tea powder is 80-300 meshes;
the salt particles are prepared by disk granulation of salt and a crisp-keeping agent, and the salt particles comprise 70-80% of salt and 20-30% of the crisp-keeping agent according to weight percentage; the crisp-keeping agent is one or two of calcium chloride and calcium lactate.
The specific embodiment further comprises a preparation method of the pickled vegetable salt, which comprises the following steps:
preparing powder microcapsules: dissolving a wall material in water to prepare a solution with the mass concentration of 10-15%, mixing an antioxidant and green tea powder with the wall material solution according to the proportion, forming microdroplets in a feeding nozzle system of a microcapsule granulator, and dripping 0.3-0.5mol/L curing agent CaCl2Preparing the powder microcapsule in the solution; further, the micro-droplets are formed by feeding the micro-droplets into a feeding nozzle system of a microcapsule granulator at a constant speed by a peristaltic pump, wherein the pump speed of the peristaltic pump is 10-20 ml.min-1The vibration frequency of the feeding nozzle system is 1000-2500 Hz;
preparing salt particles: mixing the crispness-keeping agent and salt, adding 2-3 wt% of water (the water accounts for the total amount of the crispness-keeping agent and the antioxidant), granulating, and drying at 90-100 deg.C to obtain salt granules;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
The following detailed description of the preferred embodiments of the invention is provided to illustrate the principles of the invention and not to limit the scope of the invention. The particle size of the green tea powder in the following examples or comparative examples is 80 to 300 mesh.
Example 1
The pickled vegetable salt comprises powder microcapsules and salt granules, wherein the mass ratio of the powder microcapsules to the salt granules is 1: 1;
the powder microcapsule is prepared by wrapping powder with sodium alginate, and the powder comprises 20% of ascorbic acid and 80% of green tea powder by weight percent;
the salt granules are prepared by granulating salt and calcium lactate, and the salt granules comprise 80% of salt and 20% of calcium lactate according to weight percentage.
The embodiment also comprises a preparation method of the pickled vegetable salt, which comprises the following steps:
preparing powder microcapsules: mixing the seaweedDissolving sodium acid in water to prepare a sodium alginate solution with the mass concentration of 15%, then mixing ascorbic acid and green tea powder with the sodium alginate solution according to the proportion, then uniformly feeding the mixture into a feeding nozzle system of a microcapsule granulator by a peristaltic pump to form microdroplets, and dripping the microdroplets into 0.5mol/L calcium chloride solution to prepare the powder microcapsules; wherein the pumping speed of the peristaltic pump is 15 ml/min-1The vibration frequency of the feed nozzle system was 2000 Hz;
preparing salt particles: mixing calcium lactate and salt, adding 2% water by mass, granulating with a disc, and drying at 90 deg.C to obtain salt granules with particle size of 4-5 mm;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
Example 2
The pickled vegetable salt comprises powder microcapsules and salt granules, wherein the mass ratio of the powder microcapsules to the salt granules is 1: 1.5;
the powder microcapsule is prepared by coating gelatin on powder, and the powder comprises 25% of ascorbic acid and 75% of green tea powder by weight percentage;
the salt granules are prepared by granulating salt and calcium chloride, and the salt granules comprise 70% of salt and 30% of calcium chloride according to weight percentage.
The embodiment also comprises a preparation method of the pickled vegetable salt, which comprises the following steps:
preparing powder microcapsules: dissolving gelatin in water to prepare a gelatin solution with the mass concentration of 10%, mixing ascorbic acid and green tea powder with the gelatin solution according to a ratio, uniformly feeding the mixture into a feeding nozzle system of a microcapsule granulator by a peristaltic pump to form microdroplets, and dripping the microdroplets into a curing agent to prepare the powder microcapsules; wherein the pumping speed of the peristaltic pump is 10 ml/min-1The vibration frequency of the feed nozzle system was 2500 Hz.
Preparing salt particles: mixing calcium chloride and salt, adding 2% by mass of water, performing roller extrusion granulation, and obtaining salt granules with the particle size of 5-6mm at 100 ℃;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
Example 3
The embodiment provides a pickled vegetable salt, which comprises powder microcapsules and salt granules, wherein the mass ratio of the first powder microcapsules to the salt granules is 1: 2;
the powder microcapsule is prepared by coating powder with gelatin, and the powder comprises 30% of ascorbic acid and 70% of green tea powder by weight percentage;
the salt granules are prepared by granulating salt and calcium lactate, and the salt granules comprise 75% of salt and 25% of calcium lactate according to weight percentage.
The embodiment also comprises a preparation method of the pickled vegetable salt, which comprises the following steps:
preparing powder microcapsules: dissolving sodium alginate in water to obtain a solution with a mass concentration of 12%, mixing ascorbic acid and green tea powder with the sodium alginate solution according to a ratio, forming microdroplets in a feeding nozzle system of a microcapsule granulator, and dripping 0.4mol/L curing agent CaCl2Preparing the powder microcapsule in the solution; further, the micro-droplets are formed by feeding the micro-droplets into a feeding nozzle system of a microcapsule granulator at a constant speed by a peristaltic pump, wherein the pump speed of the peristaltic pump is 20 ml-min-1The vibration frequency of the feed nozzle system was 2500 Hz;
preparing salt particles: mixing calcium lactate and salt, adding 3% water by mass, granulating with a disc, and drying at 95 deg.C to obtain salt granules with particle size of 4-5 mm;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
Example 4
The embodiment provides a pickled vegetable salt, which comprises powder microcapsules and salt granules, wherein the mass ratio of the first powder microcapsules to the salt granules is 1: 1.2;
the powder microcapsule is prepared by wrapping Arabic gum with powder, and the powder comprises 24% of ascorbic acid and 76% of green tea powder by weight percentage;
the salt granules are prepared by granulating salt and calcium lactate, and the salt granules comprise 78% of salt and 22% of calcium chloride in percentage by weight.
The embodiment also comprises a preparation method of the pickled vegetable salt, which comprises the following steps:
preparing powder microcapsules: dissolving arabic gum in water to obtain 12% arabic gum solution, mixing ascorbic acid and green tea powder with the arabic gum solution, forming microdroplet in feed nozzle system of microcapsule granulating apparatus, and dripping 0.4mol/L CaCl as curing agent2Preparing the powder microcapsule in the solution; further, the micro-droplets are formed by feeding the micro-droplets into a feeding nozzle system of a microcapsule granulator at a constant speed by a peristaltic pump, wherein the pump speed of the peristaltic pump is 10 ml-min-1The vibration frequency of the feed nozzle system was 1000 Hz;
preparing salt particles: mixing calcium chloride and salt, adding 3% by mass of water, performing disc granulation, and drying at 100 ℃ to obtain salt granules with the particle size of 5-6 mm;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
Comparative example 1
Uniformly mixing salt and ascorbic acid, adding 2% by mass of water, and performing double-roll extrusion granulation to obtain primary salt granules with the particle size of 4-5 mm; then, uniformly mixing calcium chlorate and green tea powder, adding 2% of water by mass, mixing with the primary salt granules, carrying out roller extrusion on the mixture to carry out secondary granulation on the pickled vegetable salt, and drying at 90 ℃ to obtain the salt granules with the particle size of 8-9 mm; the proportioning and using amount of each component is the same as that of the embodiment 1.
Comparative example 2
Salt, ascorbic acid, calcium chlorate and green tea powder are uniformly mixed, water with the mass ratio of 4% is added into the mixture for carrying out roller extrusion granulation to obtain primary salt granules with the particle size of 4-5mm, and then the primary salt granules are dried at 90 ℃ to obtain granular salt, wherein the proportioning and the using amount of each component are the same as those of the embodiment 1.
Comparative example 3
The difference from example 1 is only that the powdered microcapsule does not contain green tea powder, and other components, amounts and reaction conditions are the same as those of example 1.
Application example
The pickled vegetable salt obtained in the above embodiments and comparative examples is used for pickling fresh preserved szechuan pickle, and a primary squeezing process is adopted: cleaning fresh preserved szechuan pickle, dehydrating, filling into a jar, adding pickled vegetable salt accounting for 10% of the weight of the preserved szechuan pickle, fermenting at room temperature in a closed manner, and sampling once for carrying out related detection when fermenting for 15 days, 25 days and 60 days respectively.
1) The content (mg/Kg) of the nitrite in the preserved szechuan pickle with different curing time is detected by a spectrophotometric method in GB 5009.33-2010, and the result is shown in Table 1.
TABLE 1 nitrite content in mustard tuber
| Pickled vegetable salt | 15 days | 25 days | 60 days |
| Example 1 | 0.1 | 0.5 | 0.6 |
| Example 2 | 0.15 | 0.48 | 0.52 |
| Example 3 | 0.18 | 0.57 | 0.62 |
| Example 4 | 0.2 | 0.52 | 0.58 |
| Comparative example 1 | 0.15 | 1.8 | 2.9 |
| Comparative example 2 | 0.2 | 2.7 | 3.7 |
| Comparative example 3 | 0.8 | 3.8 | 6.9 |
As can be seen from Table 1, the nitrite content was lower in examples 1 to 4 and comparative examples 1 to 2 at 15 days, the nitrite content was higher in comparative examples 1 to 2 and the nitrite content was higher in comparative example 1 to 2 at 25 days and 60 days, the nitrite content was higher in comparative example 1 and comparative example 1, the nitrite content was significantly higher in comparative examples 1 to 2 than in examples 1 to 4, and the nitrite content was higher in comparative example 3, indicating that green tea powder had a better bacteriostatic effect and thus the nitrite content could be reduced, and further, in this example, the green tea powder was prepared into powder microcapsules capable of suppressing bacteria for a long period of time, while in comparative examples 1 to 2, only short-term bacteriostatic effect was obtained.
2) The color of the preserved szechuan pickles after 60 days of fermentation is observed, the preserved szechuan pickles pickled by the pickled vegetable salts in the examples 1 to 4 are yellow green, the preserved szechuan pickles in the comparative example 3 are yellow, the color of the pickled preserved in the comparative example 1 is yellow, partial brown can be observed, more brown parts can be observed in the pickled preserved szechuan pickles in the comparative example 2, and the results show that the pickled vegetable salts in the example slowly release the antioxidant and the green tea powder can maintain the color of the pickled vegetables for a long time and can resist oxidation for a long time, the salt granules in the comparative examples 1 to 2 cannot resist oxidation for a long time, and particularly the salt granules granulated in the comparative example 2 cannot resist oxidation for a long. It was also found from the dissolution of the salting salt that the salt granules of examples 1 to 4 were substantially dissolved, but the powder microcapsules also contained solid powder which was a mixture of green tea powder and ascorbic acid, whereas the salt granules of comparative examples 1 to 3 were substantially dissolved.
3) The crispness and aroma of the pickled mustard tuber pickled for 60 days were evaluated, and the results are shown in table 2.
TABLE 2 crispness and aroma of pickled mustard tuber pickled for 60 days
| Pickled vegetable salt | Brittleness (full score 100 points) | Aroma (score 100) |
| Example 1 | 100 | 100 |
| Example 2 | 98 | 98 |
| Example 3 | 98 | 98 |
| Example 4 | 98 | 98 |
| Comparative example 1 | 90 | 90 |
| Comparative example 2 | 50 | 55 |
| Comparative example 2 | 85 | 90 |
As can be seen from Table 2, the pickles produced from the pickles salts of examples 1-4 according to the present invention have very good crispness and aroma, whereas comparative examples 1 and 3 have inferior crispness and aroma and comparative example 2 has inferior crispness and aroma.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (8)
1. The pickled vegetable salt is characterized by comprising powder microcapsules and salt particles, wherein the mass ratio of the powder microcapsules to the salt particles is 1: 1-2;
the powder microcapsule is prepared by coating powder with wall materials, wherein the powder comprises 20-30% of antioxidant and 70-80% of green tea powder by weight percentage;
the salt particles are prepared by granulating salt and a crispness-keeping agent, and the salt particles comprise 70-80% of salt and 20-30% of crispness-keeping agent according to weight percentage.
2. The marinade salt of claim 1 in which the antioxidant is ascorbic acid.
3. The marinade salt of claim 1, in which the crisping agent is one or both of calcium chloride and calcium lactate.
4. The marinade salt of claim 1, in which the wall material is one or more of gelatin, gum arabic and sodium alginate.
5. A method of preparing a pickling salt according to any one of claims 1 to 4, comprising the following steps:
preparing powder microcapsules: dissolving wall materials in water to prepare a wall material solution, mixing an antioxidant and green tea powder with the wall material solution according to a ratio, forming microdroplets in a feeding nozzle system of a microcapsule granulator, and dripping curing agents to prepare the powder microcapsules;
preparing salt particles: mixing the crispness-keeping agent with salt, adding water, and granulating to obtain salt granules;
and mixing the powder microcapsules with the salt granules to obtain the pickled vegetable salt.
6. The method according to claim 5, wherein the wall material solution has a wall material mass concentration of 10 to 15%.
7. The preparation method according to claim 5, wherein 2-3% by mass of water is added after the crisping agent is mixed with the salt.
8. The method according to claim 5, wherein the curing agent is CaCl2And (3) solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011509607.4A CN112602922A (en) | 2020-12-18 | 2020-12-18 | Pickled vegetable salt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011509607.4A CN112602922A (en) | 2020-12-18 | 2020-12-18 | Pickled vegetable salt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112602922A true CN112602922A (en) | 2021-04-06 |
Family
ID=75240793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011509607.4A Pending CN112602922A (en) | 2020-12-18 | 2020-12-18 | Pickled vegetable salt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112602922A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925147A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Production process of low-salt preserved szechuan pickle |
| CN115413774A (en) * | 2022-09-22 | 2022-12-02 | 四川大学 | Preparation method of low-salt pickled vegetable |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894120A (en) * | 2012-10-12 | 2013-01-30 | 中华全国供销合作总社杭州茶叶研究所 | Improved green tea powder and preparation method and use thereof |
| CN102972738A (en) * | 2012-12-17 | 2013-03-20 | 四川久大品种盐有限责任公司 | Pickling salt and preparation method thereof |
| CN111938127A (en) * | 2020-08-03 | 2020-11-17 | 中盐金坛盐化有限责任公司 | Pickled vegetable salt and production method thereof |
-
2020
- 2020-12-18 CN CN202011509607.4A patent/CN112602922A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894120A (en) * | 2012-10-12 | 2013-01-30 | 中华全国供销合作总社杭州茶叶研究所 | Improved green tea powder and preparation method and use thereof |
| CN102972738A (en) * | 2012-12-17 | 2013-03-20 | 四川久大品种盐有限责任公司 | Pickling salt and preparation method thereof |
| CN111938127A (en) * | 2020-08-03 | 2020-11-17 | 中盐金坛盐化有限责任公司 | Pickled vegetable salt and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 高彦祥主编: "《食品添加剂》", 31 July 2019, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925147A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Production process of low-salt preserved szechuan pickle |
| CN115413774A (en) * | 2022-09-22 | 2022-12-02 | 四川大学 | Preparation method of low-salt pickled vegetable |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singh et al. | Active packaging of food products: recent trends | |
| CN112602922A (en) | Pickled vegetable salt and preparation method thereof | |
| US10752871B2 (en) | Preparation of a powdered vinegar | |
| CA2307130C (en) | An ambient stable tea based beverage | |
| EP1667540B1 (en) | Isothiocyanate preservatives and methods of their use | |
| US5085873A (en) | Process for the treatment of a non-liquid food product for assuring its microbial decontamination | |
| CN112425647B (en) | Biological fresh-keeping method for fruits | |
| CN111838296A (en) | Natural fresh-keeping preservative for sauced marinated meat products | |
| CN111938127B (en) | Pickled vegetable salt and production method thereof | |
| CN109480164A (en) | Hot pickled mustard tuber composite preservative and its preparation method and application method | |
| JP5472591B2 (en) | Seasoning liquid for pickles | |
| CN107455454A (en) | The antistaling agent and preparation method that a kind of suppression fruit and vegetable respiration and ethene accelerate the ripening | |
| CN101312666A (en) | Method of preventing microbial growth | |
| CN102067902A (en) | Meat product antistaling agent | |
| PL222559B1 (en) | Method for drying honey | |
| CN103503972A (en) | Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid | |
| EP2298089A1 (en) | Foodstuff treatment composition | |
| CN105767173B (en) | A kind of fresh-eating walnut antistaling agent and preparation method, fresh storage method | |
| CN110800798A (en) | Coating preservation method for swimming crabs | |
| CN104247750A (en) | Spiced beef preservation method | |
| CN110074173B (en) | Goat milk and mutton preservative | |
| CN114259024B (en) | Preparation method of meat product compound additive based on microencapsulation technology | |
| JP2019511247A (en) | Enzyme composition | |
| CN117256770A (en) | Food fresh-keeping bag without adding | |
| KR100389585B1 (en) | Manufacturing Method for Antioxidant Containing Polyphenols |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210406 |
|
| RJ01 | Rejection of invention patent application after publication |