CN114680312A - Pickled vegetables with vermicelli and preparation method thereof - Google Patents
Pickled vegetables with vermicelli and preparation method thereof Download PDFInfo
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- 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
- A23B7/14—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
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Wood Science & Technology (AREA)
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- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
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- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a vermicelli-stem pickled vegetable and a preparation method thereof. The method comprises the following steps: (1) salting; (2) circulating the brine; (3) fermenting; (4) preparing secondary fermentation saline water; (5) performing secondary fermentation; (6) packaging, sterilizing and storing. According to the method, the fruits rich in the antioxidant substances are selected for sugaring to obtain the juice, the juice of the sugared fruits is used as a substrate of the secondary jar soaking fermentation brine, so that not only can rich carbon sources and yeast microorganisms be provided, but also the unique natural flavor and color of the pickled cabbage can be endowed, and the selected fruits rich in the antioxidant substances are beneficial to the stability of the color of the pickled cabbage. Meanwhile, the packaging bag made of BOPA15 (high-barrier)/CPE (chlorinated polyethylene) materials is used for packaging, so that the shelf life of pickled vegetables can be effectively prolonged, and the color, the fragrance, the taste and the shape of the product can be well maintained.
Description
Technical Field
The invention belongs to the technical field of pickled vegetable preparation, and particularly relates to a vermicelli-stalk pickled vegetable and a preparation method thereof.
Background
Mustard (Brassica juncea) is native to China, belongs to Brassica crops in cruciferae, and is now an important vegetable crop, oil crop and seasoning crop in the world. The fermented mustard is a fermented food with special flavor which is prepared by taking fresh mustard as a main raw material and utilizing wild flora such as yeast, lactobacillus and the like carried by the mustard through a natural anaerobic fermentation process. The leaf mustard has special delicate flavor and fragrance after being pickled, and can enhance gastrointestinal digestion function and increase appetite, so that most of the leaf mustard is an important raw material for pickled products such as pickled vegetables, pickles, vine vegetables, dried vegetables and the like except for small part of the leaf mustard used as fresh food. The pickled green vegetables are typical representatives of Sichuan pickled vegetables, have extremely wide application and are necessary seasonings for making a plurality of Sichuan vegetables.
The green cabbage in the big leaf mustard is one of main varieties of pickles in the market at present, the growth cycle of the big leaf mustard is one year, when a factory is used, the big leaf mustard is placed in a fermentation tank for salting after being collected once, the cycle can be as long as 20 months, and thus the problems of low turnover rate of fermentation equipment, overstocked capital cost, large product quality fluctuation, low yield along with the extension of the fermentation cycle (upper layer rot and deterioration), and the like can be caused. With the increasing competition of the pickled vegetable market homogeneity and the increasing demand of the consumer market for pickled vegetable products, consumers put forward higher requirements on the flavor and the taste of pickled vegetable products, so that the exploration of a new variety of mustard raw materials for pickled vegetables is accelerated, wherein the screening and evaluation are one of effective ways for the innovation of the pickled vegetable products. Meanwhile, as the quality of the pickled vegetables such as color, flavor and crispness is obviously reduced during the shelf life, the deteriorated sense can not meet the requirements of consumers, and the excessive use of additives (antioxidants and preservatives) is not in accordance with the current consumption trend of consumers for green and health. Therefore, the screening of mustard varieties with different mouthfeel and the search and exploration of novel high-barrier packaging materials for developing new pickled vegetable products have strong necessity.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the vermicelli-straw-pickled green vegetable and the preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of vermicelli-straw pickled green vegetables comprises the following steps:
(1) salting in water
Laying the pretreated powder-stalk green vegetables in a stacking manner, and splashing salt accounting for 8-10% of the weight of each layer of powder-stalk green vegetables on the surface;
(2) brine circulation
From the beginning of salting, performing saline water circulation for 1-2 times every day, wherein the circulation is performed for 2-4 hours every time, and the total time is 15-20 days;
(3) fermentation of
After circulation of the saline water is finished, sealing and fermenting for 2-6 months;
(4) preparation of Secondary fermentation brine
Adding pickled pepper saline water and auxiliary materials into the fruit sugaring juice rich in the antioxidant substances, and uniformly mixing; wherein the addition amount of the brine of pickled peppers is 20-40% of the weight of the brine of secondary fermentation;
(5) secondary fermentation
And (3) cleaning the fermented powder stem vegetable, and soaking the cleaned powder stem vegetable and secondary fermented salt water for 15-30 days in a ratio of 5-7: 3-5 (unit is kg/L).
Further, the pretreatment process comprises the following steps: selecting fresh and non-rotten green vegetables with vermicelli stalks, cleaning and drying.
Further, the specific process of sealed fermentation is as follows:
spreading salt on the powder stem vegetable, spreading on the salt layer with cleaned white adhesive cloth, covering with patterned adhesive tape, filling with river sand, and performing salting fermentation for 2-6 months.
Furthermore, the fruit in the fruit sugar-pickled juice rich in the antioxidant substances is at least one of roxburgh rose, sea buckthorn, kiwi fruit, blueberry, lemon, olive and hawthorn.
Further, the total sugar content in the secondary fermentation saline water is 3-5%.
Further, the auxiliary materials comprise 0.5-1% of pepper, 0.5-1.5% of strong aromatic Chinese spirits and 4-8% of salt by weight of secondary fermentation saline water.
Further, the content of lactic acid bacteria in the brine of pickled peppers is 106-108cfu/mL, yeast content 105-107cfu/mL。
Further, the method also comprises the step (6) of packaging, sterilizing and storing, and the specific process is as follows:
taking out and cutting the green vegetables soaked in the flour stalk after secondary fermentation, placing the cut green vegetables in a packaging bag, vacuumizing, sealing and packaging, finishing and flattening the qualified products, and sterilizing for 10-15 min under the condition that the central temperature of the products is higher than 85 ℃.
Furthermore, the packaging bag is made of BOPA 15/CPE.
The powder rod pickled green vegetables prepared by the method.
The invention has the beneficial effects that:
1. according to the method, fruits rich in antioxidant substances are selected for sugaring to obtain juice, the juice of the sugared fruits is used as a substrate of the secondary jar soaking fermentation brine, so that not only can rich carbon sources and yeast microorganisms be provided, but also the unique natural flavor and color of the pink stem soaked green vegetables can be endowed, and the selected fruits rich in antioxidant substances are beneficial to the stability of the color of the soaked green vegetables.
2. In the manufacturing method, the packaging bag made of BOPA15 (high-barrier)/CPE (chlorinated polyethylene) materials is used for packaging, so that the shelf life of pickled vegetables can be effectively prolonged, and the color, the fragrance, the taste and the shape of the product can be well maintained.
3. The method takes the vermicelli stem green vegetables in the leaf mustard as the fermentation raw material, the leaf stalks are thick and long, the meat is thick, the pickled vegetable yield is high, the crispness is high, the vegetables grow all the year round, and the stability of the fermentation quality of the salted vegetables can be realized.
Drawings
FIG. 1 shows the detection results of volatile substances in pickled vegetables in a straw;
FIG. 2 shows the results of the detection of the content of organic acids in the shelf life of pickled vegetables packed in different packaging materials;
FIG. 3 shows the results of the detection of the shelf-life amino acid content in the pickled cabbage in different packaging materials;
FIG. 4 shows the content detection results of shelf-life volatile substances in the straw pickled vegetables packaged by different packaging materials.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
A preparation method of a vermicelli-straw pickled vegetable comprises the following specific steps:
(1) preparing raw materials: selecting fresh and high-quality powder stem green vegetables which are suitable for soaking, cleaning and airing for later use;
(2) putting into a pool for salting: when the vegetable is salted, 9kg of salt is used for every 100kg of vegetable. In the process of filling the fresh vegetables into the pool, a layer of vegetables and a layer of salt are added, and 9kg of salt is added to every 100kg of fresh vegetables at the bottom, the middle part and the upper part of the pool according to the weight of the fresh vegetables, so that the salt is required to be uniformly sprinkled;
(3) brine circulation: from the day of entering the pool, 2 times of saline water circulation are carried out every day, the circulation time is 3 hours each time, and the circulation time is 20 days;
(4) and (3) sealing the tank for fermentation: spreading salt on the vegetable embryo, flatly spreading on the salt layer with clean white adhesive tape, covering flower adhesive tape on the white adhesive tape, and finally filling the pond surface and periphery with river sand, wherein the salting fermentation period is 3 months;
(5) preparing secondary fermentation saline water: using juice obtained by sugaring fructus Actinidiae chinensis as base (total sugar content of secondary fermentation saline is 4.3%), adding 30% (by total weight) saline solution containing pickled pepper (lactobacillus content is 10)7cfu/mL, yeast content 106cfu/mL), 0.8% of pepper, 1.0% of strong aromatic Chinese spirits and 6% of edible salt.
(6) And (3) secondary jar soaking fermentation: and cleaning the pickled vegetables in the salted vermicelli rod, and then soaking the pickled vegetables in a jar according to the ratio of 6:4 of pickled vegetables to secondary fermentation saline water, wherein the soaking period is 25 days.
(7) Packaging, sterilizing and storing: taking out and cutting the cooked powder stem pickled green vegetables subjected to secondary jar soaking fermentation, placing the cut powder stem pickled green vegetables into a BOPA15 (high barrier)/CPE (chlorinated polyethylene) packaging bag, vacuumizing, sealing and packaging, finishing and flattening the qualified products, filling the whole packaging bag with the finished products, and sterilizing for 10min under the condition that the central temperature of the products is above 85 ℃.
Example 2
A preparation method of a vermicelli-straw pickled vegetable comprises the following specific steps:
(1) preparing raw materials: selecting fresh and high-quality powder stem green vegetables which are suitable for soaking, cleaning and airing for later use;
(2) putting into a pool for salting: when the vegetable is salted, 9kg of salt is used for every 100kg of the vegetable. In the process of filling the fresh vegetables into the pool, a layer of vegetables and a layer of salt are added, and 9kg of salt is added to every 100kg of fresh vegetables at the bottom, the middle part and the upper part of the pool according to the weight of the fresh vegetables, so that the salt is required to be uniformly sprinkled;
(3) brine circulation: from the day of entering the pool, 2 times of saline water circulation are carried out every day, the circulation time is 3 hours each time, and the circulation time is 20 days;
(4) and (3) sealing the tank for fermentation: spreading salt on the vegetable embryo, flatly spreading on the salt layer with clean white adhesive tape, covering flower adhesive tape on the white adhesive tape, and finally filling the pond surface and periphery with river sand, wherein the salting fermentation period is 3 months;
(5) preparing secondary fermentation saline water: using juice obtained by sugaring fructus Actinidiae chinensis as base (total sugar content of secondary fermentation saline is 4.3%), adding 30% (by total weight) of pickled pepper saline (lactobacillus content is 10)7cfu/mL, yeast content 106cfu/mL), 0.8% of pepper, 1.0% of strong aromatic Chinese spirits and 6% of edible salt.
(6) And (3) secondary jar soaking fermentation: and (3) cleaning the salted pickled vegetables in the vermicelli rods, and then pickling in a jar according to the ratio of pickled vegetables to secondary fermentation saline water of 6:4, wherein the pickling period is 25 d.
(7) Packaging, sterilizing and storing: taking out and cutting the powder stem pickled green vegetables which are fermented and matured in the secondary jar, placing the cut powder stem pickled green vegetables in a K nylon (KPA/PE) packaging bag, vacuumizing, sealing and packaging, finishing and flattening qualified products, filling the whole packaging bag, and sterilizing for 10min under the condition that the central temperature of the product is above 85 ℃.
Comparative example 1
A preparation method of a vermicelli-straw pickled vegetable comprises the following specific steps:
(1) selecting fresh leaf mustard (wrapping green) with good quality and suitable for soaking, cleaning, and air drying for later use;
(2) putting into a pool for salting: when the vegetable is salted, 9kg of salt is used for every 100kg of vegetable. In the process of filling the fresh vegetables into the pool, a layer of vegetables and a layer of salt are added, and 9kg of salt is added to every 100kg of fresh vegetables at the bottom, the middle part and the upper part of the pool according to the weight of the fresh vegetables, so that the salt is required to be uniformly sprinkled;
(3) brine circulation: from the day of entering the pool, 2 times of saline water circulation are carried out every day, the circulation time is 3 hours each time, and the circulation time is 20 days;
(4) and (3) sealing the tank for fermentation: spreading salt on the vegetable embryo, flatly spreading on the salt layer with clean white adhesive tape, covering flower adhesive tape on the white adhesive tape, and finally filling the pond surface and periphery with river sand, wherein the salting fermentation period is 8 months;
(5) preparing secondary fermentation saline water: adding 30% (by total weight) saline solution containing lactobacillus 10 into saline as base7cfu/mL, yeast content 106cfu/mL), 0.8 percent of pepper and 1.0 percent of strong aromatic Chinese spirits.
(6) And (3) secondary jar soaking fermentation: and (3) cleaning the pickled vegetables, and then soaking the pickled vegetables in a jar according to the ratio of 6:4 of pickled vegetables to secondary fermentation saline water, wherein the soaking period is 25 days.
(7) Packaging, sterilizing and storing: taking out and cutting the pickled green vegetables which are fermented and matured in the secondary jar, placing the cut pickled green vegetables in a K nylon (KPA/PE) packaging bag, vacuumizing, sealing and packaging, finishing and flattening the qualified products, filling the whole packaging bag, and sterilizing for 10min under the condition that the central temperature of the product is more than 85 ℃.
Test examples
1. Determination of volatile substance in pickled cabbage straw (FIG. 1)
(1) Sample pretreatment (SBSE measurement)
Magnetic stir bar adsorption extraction (SBSE): 0.1g of a sufficiently cryogenically freeze-dried and ground kimchi sample was put into a 20mL sealed headspace glass bottle. PDMS stirrer (10mm length, 1.0mm film thickness) and 5.0mL of 100 ℃ distilled water were quickly added to the headspace bottle, the cap was screwed on, and the mixture was stirred at a constant temperature of 70 ℃ for 0.5h at 1000 rpm. Finally, the volatile matter is desorbed at a TDU-CIS injection port of the GC-MS.
(2) GC-MS analysis conditions:
agilent GC 7890B/5977B, HP-5MS column (30 m. times.250. mu. m. times.0.25 μm, Agilent) chromatography column, transmission line temperature set at 250 ℃, helium (99.999%) as carrier gas, constant flow rate of 1.6 mL/min. Adopting a non-flow-dividing mode, and analyzing and sample feeding of the sample are completed by a Gerstel (Germany) MPS-2 automatic sample feeding platform and Maestro software which are arranged on a GC-MS system. Column temperature program the initial temperature was 50 deg.C (hold 3min), 4 deg.C/min (hold 5min) increased to 265 deg.C.
Mass spectrum conditions: EI ionization energy is 70 eV; the ion source temperature is 230 ℃; the temperature of the quadrupole rods is 150 ℃; operating a full-scanning mode, wherein the temperature of a mass spectrum transmission line is 250 ℃, and the scanning mass range is set to be m/z 30-600 u; the solvent delay was 3.0 min.
2. Texture detection method for pickled vegetables in vermicelli-straw
And (4) adopting a British TA.newplus texture analyzer to detect the hardness of the pickled vegetable cores. Cutting pickled vegetable cores into small squares of 1cm × 1cm × 1cm, selecting a probe P2, and setting parameters: the speed before measurement is 1.00mm/s, the speed during measurement is 1.00mm/s, the speed after measurement is 1.00mm/s, the deformation is 50 percent, and the trigger force is 5 g. The pickled cabbage core samples were placed on the sample plate for measurement, and the measurement was repeated 3 times for each sample, and the results are shown in table 1.
TABLE 1 comparison of color and texture of pickled vegetables in examples and comparative examples
Note: the shelf life storage conditions were: the temperature was 37 ℃ and the humidity was 75%.
As can be seen from fig. 1 and table 1, the volatile substance compositions of the vermicelli-stalk pickled vegetable prepared by the technical scheme described in the embodiment of the present invention are obviously different from those of the conventional pickled vegetable, and secondly, the 0d texture and color difference also indicate that the vermicelli-stalk pickled vegetable prepared by the technical scheme of the embodiment of the present invention is more advantageous in hardness and color. By comparing the yield of the two raw materials, the final yield of the finished product is respectively 45 percent (the conventional pickled vegetables) and 60 percent (the vermicelli stalk pickled vegetables) by using the fresh vegetables of 10t for salting and secondary jar soaking. Therefore, when the technical scheme is adopted for preparation, the prepared pickled green vegetables have better properties such as color and luster, hardness and the like, and the yield of finished products is far higher than that of the conventional mode.
In addition, based on the difference of the material of the packaging bags, the shelf life storage tracking test is carried out on the mature vermicelli-stem pickled vegetables obtained by the same fermentation process by adopting the packaging bags made of different materials, and the contents of organic acid, amino acid and volatile substances in the mature vermicelli-stem pickled vegetables are detected, wherein the specific detection process is as follows:
making a standard yeast: mother solutions of 15mg/mL citric acid, 2.5mg/mL oxalic acid, 15mg/mL malic acid, 30mg/mL acetic acid, 20mg/mL lactic acid and 15mg/mL succinic acid were prepared, respectively.
Liquid phase conditions: a chromatographic column:
HPX-87H, 300mm × 7.8 mm; sample introduction amount: 5 mu L of the solution; mobile phase: 0.004M sulfuric acid; flow rate: 0.6 mL/min; background pressure/temperature: 1500psi/30 deg.C; a detector: UV @215 nm.
The detection results are shown in table 1 and fig. 2-4, and table 2 is the performance detection of the packaging bags made of different materials.
TABLE 2 comparison of oxygen transmission rate data for different packaging bag materials
As can be seen from the test results of table 1 and fig. 2 to 4: in the accelerated destructive test carried out in the constant-temperature constant-humidity incubator with the temperature of 37 ℃ and the humidity of 75%, the pickled green vegetables in the BOPA15 (high-barrier)/CPE packaging bag are adopted, the texture, the color difference, the organic acid, the amino acid and the volatile substances of the pickled green vegetables are all kept highly consistent with the standard product in 0d, and the result shows that the BOPA15 (high-barrier)/CPE packaging bag is adopted to package the product, so that the quality (color, aroma, taste and shape) change of the product in the shelf life can be effectively controlled.
Claims (10)
1. A preparation method of a vermicelli-stem pickled vegetable is characterized by comprising the following steps:
(1) salting in water
Laying the pretreated powder-stalk green vegetables in a stacking manner, and splashing salt accounting for 8-10% of the weight of each layer of powder-stalk green vegetables on the surface;
(2) brine circulation
From the beginning of salting, performing saline water circulation for 1-2 times every day, wherein the circulation is performed for 2-4 hours every time, and the total time is 15-20 days;
(3) fermentation of
After circulation of the brine is finished, sealing and fermenting for 2-6 months at 10-20 ℃;
(4) preparation of Secondary fermentation brine
Adding pickled pepper brine and auxiliary materials into the fruit sugared juice rich in antioxidant substances, and uniformly mixing; wherein the addition amount of the brine of pickled peppers is 20-40% of the weight of the brine of secondary fermentation;
(5) secondary fermentation
After being cleaned, the fermented stem vegetable is soaked in secondary fermented salt water for 15-30 days at a ratio of 5-7: 3-5, wherein the soaking temperature is 20-25 ℃.
2. The method of claim 1, wherein the pre-treatment process is: selecting fresh and non-rotten green vegetables with vermicelli stalks, cleaning and drying.
3. The preparation method according to claim 1, wherein the specific process of the sealed fermentation is as follows:
spreading salt on the vermicelli-stem green vegetables, spreading on the salt layer with cleaned white adhesive cloth, covering with patterned adhesive tape, filling with river sand, and performing salting fermentation for 2-6 months.
4. The preparation method according to claim 1, wherein the fruit in the fruit sugaring juice rich in the antioxidant substances is at least one of roxburgh rose, sea buckthorn, kiwi fruit, blueberry, lemon, olive and hawthorn.
5. The method according to claim 1, wherein the secondary fermentation brine has a total sugar content of 3 to 5%.
6. The preparation method according to claim 1, wherein the auxiliary materials comprise 0.5-1% of pepper, 0.5-1.5% of Luzhou-flavor liquor and 4-8% of salt by weight of secondary fermentation saline water.
7. The method according to claim 1, wherein the lactic acid bacteria content in the spiced salt water is 106-108cfu/mL, yeast content 105-107cfu/mL。
8. The preparation method according to claim 1, further comprising the step (6) of packaging, sterilizing and storing, wherein the specific process comprises:
taking out and cutting the green vegetables soaked in the flour stalk after secondary fermentation, placing the cut green vegetables in a packaging bag, vacuumizing, sealing and packaging, finishing and flattening the qualified products, and sterilizing for 10-15 min under the condition that the central temperature of the products is higher than 85 ℃.
9. The method of claim 8, wherein the packaging bag is made of BOPA 15/CPE.
10. The pickled straw green vegetable prepared by the method of any one of claims 1 to 9.
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