CN113925147A - 一种低盐榨菜的生产工艺 - Google Patents
一种低盐榨菜的生产工艺 Download PDFInfo
- Publication number
- CN113925147A CN113925147A CN202110423871.4A CN202110423871A CN113925147A CN 113925147 A CN113925147 A CN 113925147A CN 202110423871 A CN202110423871 A CN 202110423871A CN 113925147 A CN113925147 A CN 113925147A
- Authority
- CN
- China
- Prior art keywords
- strips
- vegetable
- solution
- salt
- szechuan pickle
- 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
- 235000021110 pickles Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000013311 vegetables Nutrition 0.000 claims abstract description 165
- 238000003756 stirring Methods 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000011033 desalting Methods 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 36
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 28
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 28
- 238000005554 pickling Methods 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 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 29
- 235000010413 sodium alginate Nutrition 0.000 claims description 29
- 239000000661 sodium alginate Substances 0.000 claims description 29
- 229940005550 sodium alginate Drugs 0.000 claims description 29
- 239000012153 distilled water Substances 0.000 claims description 18
- 240000003291 Armoracia rusticana Species 0.000 claims description 16
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 241000219198 Brassica Species 0.000 abstract description 16
- 235000003351 Brassica cretica Nutrition 0.000 abstract description 16
- 235000003343 Brassica rupestris Nutrition 0.000 abstract description 16
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract description 16
- 235000010460 mustard Nutrition 0.000 abstract description 16
- 238000005406 washing Methods 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 description 33
- 208000005156 Dehydration Diseases 0.000 description 8
- 230000018044 dehydration Effects 0.000 description 8
- 238000006297 dehydration reaction Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- 241001330002 Bambuseae Species 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 238000007599 discharging Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001662443 Phemeranthus parviflorus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- -1 acetal compounds Chemical class 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
- A23B7/157—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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
-
- 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
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明涉及榨菜的生产工艺技术领域,尤其涉及一种低盐榨菜的生产工艺,将采摘的新鲜青菜头除杂清洗后,切成菜条,混入百香果汁,置于温度为55~58℃的环境中,于1.2m/s的风速下脱水,得到脱水菜条;提脆凝胶白酒加入脱水菜条中,拌匀后静置1~2h,得到提脆菜条;将提脆菜条按一层盐一层提脆菜条均匀码放,再放置重物上榨处理,腌制16~20天,得到的腌制菜条用脱盐液一次浸泡清洗后,再次上榨处理2~4天,用脱盐液二次浸泡冲洗,脱水处理至菜条含水量为60~65%,得到上榨菜条;将上榨菜条装袋,抽真空热封,再进行微波杀菌,得到低盐榨菜成品。本发明生产工生产出的榨菜含盐量满足低盐榨菜的要求,且能够保持榨菜较优的风味和品质。
Description
技术领域
本发明涉及榨菜的生产工艺技术领域,尤其涉及一种低盐榨菜的生产工艺。
背景技术
榨菜是一种半干态非发酵性咸菜,以茎用芥菜为原料腌制而成,是中国名特产品之一与法国酸黄瓜、德国甜酸甘蓝并称世界三大名腌菜。因加工时需用压榨法榨出菜中水分,故称“榨菜”。榨菜按其含盐量分,可分为高盐、中盐和低盐榨菜三类,含盐量低于5%的为低盐榨菜,含盐量低于12%的为中盐榨菜,含盐量低于15%的为高盐榨菜。
榨菜最常见的做法有两种,其中最主要也是最传统的一种称为风脱水,即是将鲜菜头用细蔑丝或细铁丝等串成一串串,挂在枝架上风干后,再取下放在专用的腌菜池里,放时是一层风干菜头一层盐,盐的多少视吃菜人的口味而定,但每100斤菜头不得少于2.5斤盐;另一种也是现在最流行也是最简便的一种称为盐脱水,即是将菜头直接倒入腌菜池里,也是一层菜头一层盐,盐不得少于2斤,经盐腌后除去部分水分。两种做法都必须在除去水分前剥去菜头的口子上的皮,除去水分后都必须压榨,再除去一部分水分。正宗的榨菜无论采用何种方法,都必须经过三次盐腌后的压榨,榨菜即因此得名。然后加盐和十多种香料及调料,装坛,封口,在阴凉处存放。在隔绝空气的条件下,坛里的榨菜先经酒精发酵,后经乳酸发酵,产生特殊酸味与香味,就成为市售的榨菜了。上述两种做法的榨菜含盐量均在13%左右,为高盐榨菜。
现代医学证明,人类心脑血管疾病的高发在很大程度上与经常食用高盐度食品有关,根据国际盐与血压组织的研究结果,摄入过多的食盐不仅易引发和加重高血压,还能引发肾脏疾病和加重糖尿病病情,加剧哮喘,引起消化系统的疾病。因此传统做法的高盐榨菜已难以满足人们对健康饮食的需求,人们对健康饮食的需求已成为低盐榨菜发展的必然要素之一。目前市场上也出现一些低盐含量的榨菜产品,但是这些低盐含量的榨菜产品大都通过在腌制时减少食盐的添加制得,由于腌制需要,只能减少相当小一部分的盐含量,否则极易引起榨菜的变质或风味的改变。因此,需要一种能够有效降低含盐量,又能够保持榨菜较优的风味和品质的榨菜生产工艺。
发明内容
有鉴于此,本发明的目的是提供一种低盐榨菜的生产工艺,生产出的榨菜含盐量满足低盐榨菜的要求,且能够保持榨菜较优的风味和品质。
本发明通过以下技术手段解决上述技术问题:
一种低盐榨菜的生产工艺,包括以下步骤:
S1.将采摘的新鲜青菜头除杂清洗后,摊开晾干,切成菜条,在菜条中混入百香果汁;
S2.将混有百香果汁的菜条置于温度为55~58℃的环境中,于1.2m/s的风速下脱水,脱水至菜条的含水量降至65~70%,得到脱水菜条;
S3.将占脱水菜条质量0.6~0.8%的提脆凝胶和2~3%的白酒加入脱水菜条中,拌匀后静置1~2h,得到提脆菜条;
S4.将提脆菜条按一层盐一层提脆菜条均匀码放,码放好后铺上一层笋壳后,再放置提脆菜条质量4倍的重物上榨处理,腌制16~20天,得到腌制菜条;
S5.将腌制菜条用脱盐液一次浸泡清洗后,再次上榨处理2~4天,用脱盐液二次浸泡冲洗,脱水处理至菜条含水量为60~65%,得到上榨菜条;
S6.将上榨菜条装袋,抽真空热封,再进行微波杀菌,得到低盐榨菜成品。
作为优选的,所述百香果汁的用量为菜条质量的2~4%,所述百香果汁为从百香果中直接提取的汁液。
作为优选的,所述提脆凝胶为负载有柠檬酸和山葵汁的海藻酸钠凝胶多层,所述提脆凝胶含有2~4层海藻酸钠凝胶层。
作为优选的,所述提脆凝胶的制备方法如下:
S31.用蒸馏水分别配制海藻酸钠溶液、氯化钙溶液、含柠檬酸和山葵汁的负载物溶液;
S32.将海藻酸钠溶液以350r/min转速搅拌滴入氯化钙溶液中,继续搅拌15~20min,用蒸馏水润洗3次,得到初载体;
S33.在初载体中以50~100r/min转速搅拌加入负载物溶液,搅拌反应0.5h;
S34.再搅拌滴入海藻酸钠溶液,搅拌反应0.5h,用蒸馏水润洗1次,再以50~100r/min转速搅拌加入负载物溶液,搅拌反应0.5h;
S35.重复S34步骤0~2次,得到提脆凝胶。
作为优选的,所述海藻酸钠溶液的浓度为14g/L,所述氯化钙溶液的浓度为25g/L,所述负载物溶液中柠檬酸的浓度为4~8g/L,山葵汁的浓度为0.3~0.5g/L。
作为优选的,所述S4步骤中腌制使用的盐占提脆菜条质量的13~15%。
作为优选的,所述S5步骤中脱盐液一次浸泡1~2h后,用脱盐液冲洗10min,脱盐液二次浸泡0.5h后,用脱盐液冲洗5min。
作为优选的,所述S5步骤中一次浸泡所用的脱盐液为腌制菜条质量的4倍,二次浸泡所用的脱盐液为腌制菜条质量的3倍。
作为优选的,所述脱盐液为浓度为0.3~0.6mg/L的臭氧水溶液。
作为优选的,所述微波杀菌的功率为600~800W,温度为70~80℃,杀菌时间为20min。
本发明的低盐榨菜的生成工艺中,在菜条中加入百香果汁,百香果具有独特的香气和口味,混入菜条中,一方面能够改善菜条的口味和口感,另一方面百香果营养丰富,能够提高榨菜的营养成分;采用热风烘脱水,可短时间降低榨菜的含水量,增加榨菜的脆度,热风烘脱水至含水量降至65~70%,菜条含水量适中,有利于后续腌制;提脆凝胶在菜条中持续释放柠檬酸和山葵汁,柠檬酸和海藻酸钠可增加菜条的脆度,改善生产所得的榨菜的口感,山葵汁可以对榨菜进行杀菌,减少细菌对榨菜品质的影响;白酒中含有酸类、酯类、醇类、芳香族化合物、缩醛类化合物等,为榨菜腌制增香,产生独特的滋味和芳香,也可以抑制杂菌的生长,减少防腐剂的使用;微波杀菌,避免了高温破坏榨菜中的营养物质;采用臭氧水作为脱盐水,在脱盐的同时,臭氧具有杀菌作用,进一步抑制杂菌的生长。
本发明的低盐榨菜的生成工艺先后对青菜头进行晾晒、热风脱水、提脆、上榨腌制、脱盐冲洗、装袋、杀菌,整个生产工艺流程简单,生产出的榨菜口感鲜脆,含盐量低于4%,满足低盐榨菜的要求。
具体实施方式
下面将对本发明实施例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获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例所用的提脆凝胶含有2层海藻酸钠凝胶层,其制备方法如下:
S31.用蒸馏水分别配制每份体积相等的以下溶液:
浓度为14g/L的海藻酸钠溶液2份、浓度为25g/L的氯化钙溶液1份、含4g/L柠檬酸和0.3g/L山葵汁的负载物溶液2份;
S32.将一份海藻酸钠溶液以350r/min转速搅拌滴入氯化钙溶液中,继续搅拌15min,用蒸馏水润洗3次,得到初载体;
S33.在初载体中以50r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S34.再搅拌滴入一份海藻酸钠溶液,搅拌反应0.5h,用蒸馏水润洗1次,再以50r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h,得到提脆凝胶。
本实施例中使用的百香果汁为直接从百香果内容物榨取制得,使用的山葵汁为市场购买。
本实施例的低盐榨菜的生产工艺如下:
S1.将采摘的新鲜青菜头除杂去皮,用清水清洗后,摊开晾至表面无水分,切成菜条,在菜条中加入菜条质量的2%的百香果汁,拌匀;
S2.将混有百香果汁的菜条置于温度为55℃的环境中,于1.2m/s的风速下脱水,脱水至菜条的含水量降至65%,得到脱水菜条;
S3.将占脱水菜条质量0.6%的提脆凝胶和2%的白酒加入脱水菜条中,拌匀后静置1h,得到提脆菜条;
S4.称取提脆菜条质量的13%的腌制盐,将提脆菜条按一层盐一层提脆菜条均匀码放,码放好后铺上一层干净的笋壳后,再放置提脆菜条质量4倍的重物上榨处理,腌制16天,腌制期间,每隔3天排出腌制产生的菜卤,得到腌制菜条;
S5.用0.3mg/L的臭氧水溶液作为脱盐液,用4倍腌制菜条质量的脱盐液一次浸泡腌制菜条1h后,用脱盐液冲洗10min,再次上榨处理2天,用3倍腌制菜条质量的脱盐液二次浸泡腌制菜条0.5h后,用脱盐液冲洗5min,常规脱水处理至菜条含水量为60%,得到上榨菜条;
S6.将上榨菜条装袋,抽真空热封,再于功率为600W、温度为70℃的条件下进行微波杀菌20min,得到低盐榨菜成品。
实施例2
本实施例所用的提脆凝胶含有3层海藻酸钠凝胶层,其制备方法如下:
S31.用蒸馏水分别配制每份体积相等的以下溶液:
浓度为14g/L的海藻酸钠溶液3份、浓度为25g/L的氯化钙溶液1份、含6g/L柠檬酸和0.4g/L山葵汁的负载物溶液3份;
S32.将一份海藻酸钠溶液以350r/min转速搅拌滴入氯化钙溶液中,继续搅拌18min,用蒸馏水润洗3次,得到初载体;
S33.在初载体中以75r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S34.再搅拌滴入一份海藻酸钠溶液,搅拌反应0.5h,用蒸馏水润洗1次,再以75r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S35.重复S34步骤1次,得到提脆凝胶。
本实施例中使用的百香果汁为直接从百香果内容物榨取制得,使用的山葵汁为市场购买。
本实施例的低盐榨菜的生产工艺如下:
S1.将采摘的新鲜青菜头除杂去皮,用清水清洗后,摊开晾至表面无水分,切成菜条,在菜条中加入菜条质量的3%的百香果汁,拌匀;
S2.将混有百香果汁的菜条置于温度为56℃的环境中,于1.2m/s的风速下脱水,脱水至菜条的含水量降至68%,得到脱水菜条;
S3.将占脱水菜条质量0.7%的提脆凝胶和2.5%的白酒加入脱水菜条中,拌匀后静置1.5h,得到提脆菜条;
S4.称取提脆菜条质量的14%的腌制盐,将提脆菜条按一层盐一层提脆菜条均匀码放,码放好后铺上一层干净的笋壳后,再放置提脆菜条质量4倍的重物上榨处理,腌制18天,每隔3天排出腌制产生的菜卤,得到腌制菜条;
S5.用0.4mg/L的臭氧水溶液作为脱盐液,用4倍腌制菜条质量的脱盐液一次浸泡腌制菜条1.5h后,用脱盐液冲洗10min,再次上榨处理3天,用3倍腌制菜条质量的脱盐液二次浸泡腌制菜条0.5h后,用脱盐液冲洗5min,常规脱水处理至菜条含水量为62%,得到上榨菜条;
S6.将上榨菜条装袋,抽真空热封,再于功率为750W、温度为77℃的条件下进行微波杀菌20min,得到低盐榨菜成品。
实施例3
本实施例所用的提脆凝胶含有4层海藻酸钠凝胶层,其制备方法如下:
S31.用蒸馏水分别配制每份体积相等的以下溶液:
浓度为14g/L的海藻酸钠溶液4份、浓度为25g/L的氯化钙溶液1份、含8g/L柠檬酸和0.5g/L山葵汁的负载物溶液4份;
S32.将一份海藻酸钠溶液以350r/min转速搅拌滴入氯化钙溶液中,继续搅拌20min,用蒸馏水润洗3次,得到初载体;
S33.在初载体中以100r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S34.再搅拌滴入一份海藻酸钠溶液,搅拌反应0.5h,用蒸馏水润洗1次,再以100r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S35.重复S34步骤2次,得到提脆凝胶。
本实施例中使用的百香果汁为直接从百香果内容物榨取制得,使用的山葵汁为市场购买。
本实施例的低盐榨菜的生产工艺如下:
S1.将采摘的新鲜青菜头除杂去皮,用清水清洗后,摊开晾至表面无水分,切成菜条,在菜条中加入菜条质量的2~4%的百香果汁,拌匀;
S2.将混有百香果汁的菜条置于温度为58℃的环境中,于1.2m/s的风速下脱水,脱水至菜条的含水量降至70%,得到脱水菜条;
S3.将占脱水菜条质量0.8%的提脆凝胶和3%的白酒加入脱水菜条中,拌匀后静置2h,得到提脆菜条;
S4.称取提脆菜条质量的15%的腌制盐,将提脆菜条按一层盐一层提脆菜条均匀码放,码放好后铺上一层干净的笋壳后,再放置提脆菜条质量4倍的重物上榨处理,腌制20天,每隔3天排出腌制产生的菜卤,得到腌制菜条;
S5.用0.6mg/L的臭氧水溶液作为脱盐液,用4倍腌制菜条质量的脱盐液一次浸泡腌制菜条2h后,用脱盐液冲洗10min,再次上榨处理4天,用3倍腌制菜条质量的脱盐液二次浸泡腌制菜条0.5h后,用脱盐液冲洗5min,常规脱水处理至菜条含水量为65%,得到上榨菜条;
S6.将上榨菜条装袋,抽真空热封,再于功率为800W、温度为80℃的条件下进行微波杀菌20min,得到低盐榨菜成品。
实施例4
本实施例所用的提脆凝胶含有3层海藻酸钠凝胶层,其制备方法如下:
S31.用蒸馏水分别配制每份体积相等的以下溶液:
浓度为14g/L的海藻酸钠溶液3份、浓度为25g/L的氯化钙溶液1份、含6g/L柠檬酸和0.4g/L山葵汁的负载物溶液3份;
S32.将一份海藻酸钠溶液以350r/min转速搅拌滴入氯化钙溶液中,继续搅拌18min,用蒸馏水润洗3次,得到初载体;
S33.在初载体中以75r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S34.再搅拌滴入一份海藻酸钠溶液,搅拌反应0.5h,用蒸馏水润洗1次,再以75r/min转速搅拌加入一份负载物溶液,搅拌反应0.5h;
S35.重复S34步骤1次,得到提脆凝胶。
本实施例中使用的百香果汁为直接从百香果内容物榨取制得,使用的山葵汁为市场购买。
本实施例的低盐榨菜的生产工艺如下:
S1.将采摘的新鲜青菜头除杂去皮,用清水清洗后,摊开晾至表面无水分,切成菜条,在菜条中加入菜条质量的3%的百香果汁,拌匀;
S2.将混有百香果汁的菜条置于温度为56℃的环境中,于1.2m/s的风速下脱水,脱水至菜条的含水量降至68%,得到脱水菜条;
S3.将占脱水菜条质量0.8%的提脆凝胶和2.5%的白酒加入脱水菜条中,拌匀后静置1.5h,得到提脆菜条;
S4.称取提脆菜条质量的14%的腌制盐,将提脆菜条按一层盐一层提脆菜条均匀码放,码放好后铺上一层干净的笋壳后,再放置提脆菜条质量4倍的重物上榨处理,腌制18天,每隔3天排出腌制产生的菜卤,得到腌制菜条;
S5.用0.5mg/L的臭氧水溶液作为脱盐液,用4倍腌制菜条质量的脱盐液一次浸泡腌制菜条1.5h后,用脱盐液冲洗10min,再次上榨处理3天,用3倍腌制菜条质量的脱盐液二次浸泡腌制菜条0.5h后,用脱盐液冲洗5min,常规脱水处理至菜条含水量为62%,得到上榨菜条;
S6.将上榨菜条装袋,抽真空热封,再于功率为750W、温度为77℃的条件下进行微波杀菌20min,得到低盐榨菜成品。
分别对上述实施例1-4进行感官评分、含盐量和微生物指标进行检测,感官评分参考“乳酸菌发酵榨菜和传统腌制榨菜的感官性状比较”(张赟彬,郭媛,孙晔.上海应用技术学院学报)的方法,其中色泽:香气:滋味的分值比例为2:3:5。结果如下表:
由上表可见,采用本发明的生产工艺生产出的榨菜含盐量低于4%,满足低盐榨菜的要求,同时具有较高的感官评分,色、香、味俱佳。
以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。本发明未详细描述的技术、形状、构造部分均为公知技术。
Claims (10)
1.一种低盐榨菜的生产工艺,其特征在于,包括以下步骤:
S1.将采摘的新鲜青菜头除杂清洗后,摊开晾干,切成菜条,在菜条中混入百香果汁;
S2.将混有百香果汁的菜条置于温度为55~58℃的环境中,于1.2m/s的风速下脱水,脱水至菜条的含水量降至65~70%,得到脱水菜条;
S3.将占脱水菜条质量0.6~0.8%的提脆凝胶和2~3%的白酒加入脱水菜条中,拌匀后静置1~2h,得到提脆菜条;
S4.将提脆菜条按一层盐一层提脆菜条均匀码放,码放好后铺上一层笋壳后,再放置提脆菜条质量4倍的重物上榨处理,腌制16~20天,得到腌制菜条;
S5.将腌制菜条用脱盐液一次浸泡清洗后,再次上榨处理2~4天,用脱盐液二次浸泡冲洗,脱水处理至菜条含水量为60~65%,得到上榨菜条;
S6.将上榨菜条装袋,抽真空热封,再进行微波杀菌,得到低盐榨菜成品。
2.根据权利要求1所述的一种低盐榨菜的生产工艺,其特征在于,所述百香果汁的用量为菜条质量的2~4%。
3.根据权利要求1所述的一种低盐榨菜的生产工艺,其特征在于,所述提脆凝胶为负载有柠檬酸和山葵汁的海藻酸钠凝胶多层,所述提脆凝胶含有2~4层海藻酸钠凝胶层。
4.根据权利要求3所述的一种低盐榨菜的生产工艺,其特征在于,所述提脆凝胶的制备方法如下:
S31.用蒸馏水分别配制海藻酸钠溶液、氯化钙溶液、含柠檬酸和山葵汁的负载物溶液;
S32.将海藻酸钠溶液以350r/min转速搅拌滴入氯化钙溶液中,继续搅拌15~20min,用蒸馏水润洗3次,得到初载体;
S33.在初载体中以50~100r/min转速搅拌加入负载物溶液,搅拌反应0.5h;
S34.再搅拌滴入海藻酸钠溶液,搅拌反应0.5h,用蒸馏水润洗1次,再以50~100r/min转速搅拌加入负载物溶液,搅拌反应0.5h;
S35.重复S34步骤0~2次,得到提脆凝胶。
5.根据权利要求4所述的一种低盐榨菜的生产工艺,其特征在于,所述海藻酸钠溶液的浓度为14g/L,所述氯化钙溶液的浓度为25g/L,所述负载物溶液中柠檬酸的浓度为4~8g/L,山葵汁的浓度为0.3~0.5g/L。
6.根据权利要求1所述的一种低盐榨菜的生产工艺,其特征在于,所述S4步骤中腌制使用的盐占提脆菜条质量的13~15%。
7.根据权利要求1所述的一种低盐榨菜的生产工艺,其特征在于,所述S5步骤中脱盐液一次浸泡1~2h后,用脱盐液冲洗10min,脱盐液二次浸泡0.5h后,用脱盐液冲洗5min。
8.根据权利要求7所述的一种低盐榨菜的生产工艺,其特征在于,所述S5步骤中一次浸泡所用的脱盐液为腌制菜条质量的4倍,二次浸泡所用的脱盐液为腌制菜条质量的3倍。
9.根据权利要求8所述的一种低盐榨菜的生产工艺,其特征在于,所述脱盐液为浓度为0.3~0.6mg/L的臭氧水溶液。
10.根据权利要求1所述的一种低盐榨菜的生产工艺,其特征在于,所述微波杀菌的功率为600~800W,温度为70~80℃,杀菌时间为20min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110423871.4A CN113925147A (zh) | 2021-04-20 | 2021-04-20 | 一种低盐榨菜的生产工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110423871.4A CN113925147A (zh) | 2021-04-20 | 2021-04-20 | 一种低盐榨菜的生产工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113925147A true CN113925147A (zh) | 2022-01-14 |
Family
ID=79274263
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110423871.4A Pending CN113925147A (zh) | 2021-04-20 | 2021-04-20 | 一种低盐榨菜的生产工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113925147A (zh) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101513242A (zh) * | 2009-03-12 | 2009-08-26 | 重庆工商大学 | 榨菜原料工业脱水工艺 |
CN103859308A (zh) * | 2012-12-10 | 2014-06-18 | 王中会 | 农家风味榨菜的制作方法 |
CN105614788A (zh) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | 玫瑰花味泡榨菜及其制备方法 |
CN106262262A (zh) * | 2016-04-13 | 2017-01-04 | 浙江海洋学院 | 一种低盐榨菜的配方及其加工工艺 |
CN109288001A (zh) * | 2018-10-23 | 2019-02-01 | 四川理工学院 | 一种低盐榨菜生产工艺及利用该工艺生产的榨菜 |
CN109770300A (zh) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | 一种高品质酸菜及其制备方法 |
CN110236158A (zh) * | 2019-07-08 | 2019-09-17 | 山东省农业科学院农产品研究所 | 一种提高低盐腌渍蔬菜脆度的腌制方法 |
CN112602922A (zh) * | 2020-12-18 | 2021-04-06 | 湖北省益欣盐产业技术研究院有限公司 | 一种腌菜盐及其制备方法 |
-
2021
- 2021-04-20 CN CN202110423871.4A patent/CN113925147A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101513242A (zh) * | 2009-03-12 | 2009-08-26 | 重庆工商大学 | 榨菜原料工业脱水工艺 |
CN103859308A (zh) * | 2012-12-10 | 2014-06-18 | 王中会 | 农家风味榨菜的制作方法 |
CN105614788A (zh) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | 玫瑰花味泡榨菜及其制备方法 |
CN106262262A (zh) * | 2016-04-13 | 2017-01-04 | 浙江海洋学院 | 一种低盐榨菜的配方及其加工工艺 |
CN109288001A (zh) * | 2018-10-23 | 2019-02-01 | 四川理工学院 | 一种低盐榨菜生产工艺及利用该工艺生产的榨菜 |
CN109770300A (zh) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | 一种高品质酸菜及其制备方法 |
CN110236158A (zh) * | 2019-07-08 | 2019-09-17 | 山东省农业科学院农产品研究所 | 一种提高低盐腌渍蔬菜脆度的腌制方法 |
CN112602922A (zh) * | 2020-12-18 | 2021-04-06 | 湖北省益欣盐产业技术研究院有限公司 | 一种腌菜盐及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108669501B (zh) | 一种低亚硝酸盐高膳食纤维的发酵泡菜及其制备方法 | |
KR101034987B1 (ko) | 사과효소가 함유된 사과효소 육포 및 이의 제조방법 | |
CN101248891B (zh) | 即食海带卷食品及其加工方法 | |
CN101248894B (zh) | 即食金枪鱼海带卷食品及其加工方法 | |
CN105077309A (zh) | 一种茶叶味的清真发酵风干牦牛肉及其制备方法 | |
CN107495139A (zh) | 一种发酵牛肉干及其制备方法 | |
CN102894307A (zh) | 一种低盐白萝卜干酱菜的制作方法 | |
CN110800958A (zh) | 一种泡菜保鲜液及制备方法和保鲜方法 | |
CN102754804A (zh) | 利用白酒副产物生产的泡菜盐水及其制备方法 | |
CN105053893A (zh) | 一种复水调味芥菜干的制作方法 | |
KR20120039941A (ko) | 신선편이 바나나 제조용 침지 수용액과 그것을 사용한 신선편이 바나나의 제조 방법 | |
CN113925147A (zh) | 一种低盐榨菜的生产工艺 | |
CN108685067A (zh) | 一种秋葵泡菜及其制作方法 | |
CN107647348A (zh) | 木姜子香辣酱菜及其制备方法 | |
CN106616625A (zh) | 软包调味芦笋的加工方法 | |
CN110959826A (zh) | 一种风味榨菜及其制备方法 | |
CN112089033A (zh) | 一种鹿茸菇酱及其制备方法 | |
KR20120020885A (ko) | 파파야 장아찌 및 그 제조방법 | |
CN105105159A (zh) | 一种草莓风味的清真发酵风干牦牛肉及其制备方法 | |
CN110638012A (zh) | 一种即食腌笋的加工方法 | |
KR20100062521A (ko) | 천연재료와 함께 매실원액을 이용한 씨없는 매실건절임 제조 및 그 제조방법 | |
CN110651976A (zh) | 一种即食清水笋的加工方法 | |
CN111743117A (zh) | 一种健康酵素酱腌菜的制备工艺 | |
CN108967968A (zh) | 一种可降低花椒芽苦味和亚硝酸盐含量的腌制保藏方法 | |
CN108835551A (zh) | 一种低温乳酸发酵海藻酱菜的方法 |
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 |