CN114868892A - 一种泡菜发酵腌制工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
一种泡菜发酵腌制工艺,其步骤如下:(1)挑选鲜嫩细长豇豆50‑60份,将豇豆腐烂根部及病虫害部分切除,用清水冲洗干净,在洗净后的豇豆上撒食用盐10‑20份,翻动均匀后软化;(2)将盐渍软化后的豇豆用凉白开清洗;(3)将晾干后的豇豆装入坛中发酵;(4)待发酵结束后,将豇豆捞出,沥干水分后放至腌制容器中。本发明首次使用明串珠菌+乳酸乳球菌+植物乳杆菌菌剂组合,制成发酵复配菌剂。使用发酵复配菌剂发酵得到的酸泡菜酸度适中,口感鲜嫩,入口酸脆清甜,既开胃又消食,适合于大众口味,同时亚硝酸盐含量低,营养流失少,更利于人们身体健康。
Description
技术领域
本发明涉及蔬菜加工方法,尤其涉及一种泡菜发酵腌制工艺。
背景技术
发酵腌制菜通常是利用食盐及其他食品添加剂腌制,采用菌剂发酵泡制而成,其制品不仅咸酸适口,质地清脆,风味鲜美,香气浓郁,而且能增进食欲,帮助消化,具有保健疗效作用,因此逐渐成为世界各国人民都喜欢的一类菜肴。泡菜中的豇豆做为一种餐桌常见蔬菜,由于其中含有丰富的优质蛋白质、碳水化合物及多种维生素、微量元素等,可补充机体的不同营养素。其中所含B族维生素能维持正常的消化腺分泌和胃肠道蠕动的功能,抑制胆碱酶活性,可帮助消化,增进食欲,尤其是经过发酵腌制后的泡菜,具有色香味俱全、酸脆可口又营养的特点,深受大众喜爱。目前,酸豇豆腌制方法普遍采用传统的盐醋外加一些辅料浸泡,制作工艺虽较简单,但是存在腌制时间长,酸味重,腌制过程营养物质流失严重,亚硝酸盐含量过高等缺陷。
发明内容
本发明为解决上述问题,提供了一种泡菜发酵腌制工艺。
本发明所采取的技术方案:
一种泡菜发酵腌制工艺,其步骤如下:
(1)挑选鲜嫩细长豇豆50-60份,将豇豆腐烂根部及病虫害部分切除,用清水冲洗干净,在洗净后的豇豆上撒食用盐10-20份,翻动均匀后软化20-30分钟,静置1-1.5小时;
(2)将盐渍软化后的豇豆用凉白开清洗,晾干至含水量1.0-4.0%;
(3)将晾干后的豇豆装入坛中,放入发酵包2-3份,按照菜水质量比为1:2加入凉白开,使水浸没豇豆及发酵包,同时压紧豇豆和发酵包,密封坛口,控制温度在25-35℃进行前期发酵,前期发酵时间在10-15小时,随后将温度控制在15-25℃进行后期发酵,后期发酵时间控制在40-55小时;
(4)待发酵结束后,将豇豆捞出,沥干水分后放至腌制容器中,按照菜水质量比为1:2加入浓度为4-5%的盐水和泡菜风味包3-5份,密封腌制3-5天即可。
所述步骤(3)中的发酵包由发酵复配菌剂和辅料包组成,发酵复配菌剂与辅料包重量份比为1:5。
所述发酵复配菌剂是以明串珠菌、乳酸乳球菌和植物乳杆菌为原始菌株,经过活化、挑选、培养和干燥磨粉,制得的发酵复配菌剂。
所述发酵复配菌剂中明串珠菌:乳酸乳球菌:植物乳杆菌的重量份比例为1:1:1。
所述辅料包由无碘盐和氯化钙组成,其中无碘盐占发酵包重量的2-6%,氯化钙占发酵包重量的0.1-0.4%,按此添加量将2种辅料混合均匀,进行无菌包装,即成辅料包。
所述步骤(4)中的泡菜风味包由重量份数为1-3份的五香粉,2-3份的白砂糖,2-3份的花椒,1-2份的泡椒,2-3份的干姜片组成,然后炒熟,磨粉冻干加工而成。
本发明的有益效果:本发明首次使用明串珠菌+乳酸乳球菌+植物乳杆菌菌剂组合,制成发酵复配菌剂。使用发酵复配菌剂发酵得到的酸泡菜酸度适中,口感鲜嫩,入口酸脆清甜,既开胃又消食,适合于大众口味,同时亚硝酸盐含量低,营养流失少,更利于人们身体健康。
具体实施方式
下面结合实施例对本发明做进一步的详细说明。
实施例1
一种泡菜发酵腌制工艺,其步骤如下:
(1)挑选鲜嫩细长豇豆50份,将豇豆腐烂根部及病虫害部分切除,用清水冲洗干净,在洗净后的豇豆上撒食用盐10份,翻动均匀后软化20分钟,静置1时;
(2)将盐渍软化后的豇豆用凉白开清洗,晾干至含水量1.0%;
(3)将晾干后的豇豆装入坛中,放入发酵包2份,按照菜水质量比为1:2加入凉白开,使水浸没豇豆及发酵包,同时压紧豇豆和发酵包,密封坛口,控制温度在25℃进行前期发酵,前期发酵时间在10时,随后将温度控制在15℃进行后期发酵,后期发酵时间控制在40小时,发酵包由发酵复配菌剂和辅料包组成,发酵复配菌剂与辅料包重量份比为1:5,所述发酵复配菌剂是以明串珠菌、乳酸乳球菌和植物乳杆菌为原始菌株,经过活化、挑选、培养和干燥磨粉,制得的发酵复配菌剂,所述发酵复配菌剂中明串珠菌:乳酸乳球菌:植物乳杆菌的重量份比例为1:1:1,所述辅料包由无碘盐和氯化钙组成,其中无碘盐占发酵包重量的2-6%,氯化钙占发酵包重量的0.1-0.4%,按此添加量将2种辅料混合均匀,进行无菌包装,即成辅料包;
(4)待发酵结束后,将豇豆捞出,沥干水分后放至腌制容器中,按照菜水质量比为1:2加入浓度为4%的盐水和豇豆风味包3份,密封腌制3天即可,豇豆风味包由按重量份五香粉3份,白砂糖3份,花椒3份,泡椒2份,干姜片3份组成,然后炒熟,磨粉冻干加工而成。。
实施例2
一种泡菜发酵腌制工艺,其步骤如下:
(1)挑选鲜嫩细长豇豆60份,将豇豆腐烂根部及病虫害部分切除,用清水冲洗干净,在洗净后的豇豆上撒食用盐20份,翻动均匀后软化30分钟,静置1.5小时;
(2)将盐渍软化后的豇豆用凉白开清洗,晾干至含水量4.0%;
(3)将晾干后的豇豆装入坛中,放入发酵包3份,按照菜水质量比为1:2加入凉白开,使水浸没豇豆及发酵包,同时压紧豇豆和发酵包,密封坛口,控制温度在35℃进行前期发酵,前期发酵时间在15小时,随后将温度控制在25℃进行后期发酵,后期发酵时间控制在55小时,发酵包由发酵复配菌剂和辅料包组成,发酵复配菌剂与辅料包重量份比为1:5,所述发酵复配菌剂是以明串珠菌、乳酸乳球菌和植物乳杆菌为原始菌株,经过活化、挑选、培养和干燥磨粉,制得的发酵复配菌剂,所述发酵复配菌剂中明串珠菌:乳酸乳球菌:植物乳杆菌的重量份比例为1:1:1;所述辅料包由无碘盐和氯化钙组成,其中无碘盐占发酵包重量的2-6%,氯化钙占发酵包重量的0.1-0.4%,按此添加量将2种辅料混合均匀,进行无菌包装,即成辅料包。
(4)待发酵结束后,将豇豆捞出,沥干水分后放至腌制容器中,按照菜水质量比为1:2加入浓度为5%的盐水和豇豆风味包5份,密封腌制5天即可,所述步骤(4)中的豇豆风味包由按重量份五香粉1份,白砂糖2份,花椒2份,泡椒1份,干姜片2份组成,然后炒熟,磨粉冻干加工而成。
实施例3
一种泡菜发酵腌制工艺,其步骤如下:
(1)挑选鲜嫩细长豇豆55份,将豇豆腐烂根部及病虫害部分切除,用清水冲洗干净,在洗净后的豇豆上撒食用盐15份,翻动均匀后软化25分钟,静置1.2小时;
(2)将盐渍软化后的豇豆用凉白开清洗,晾干至含水量2.5%;
(3)将晾干后的豇豆装入坛中,放入发酵包3份,按照菜水质量比为1:2加入凉白开,使水浸没豇豆及发酵包,同时压紧豇豆和发酵包,密封坛口,控制温度在30℃进行前期发酵,前期发酵时间在12小时,随后将温度控制在20℃进行后期发酵,后期发酵时间控制在50小时,发酵包由发酵复配菌剂和辅料包组成,发酵复配菌剂与辅料包重量份比为1:5,所述发酵复配菌剂是以明串珠菌、乳酸乳球菌和植物乳杆菌为原始菌株,经过活化、挑选、培养和干燥磨粉,制得的发酵复配菌剂,所述发酵复配菌剂中明串珠菌:乳酸乳球菌:植物乳杆菌的重量份比例为1:1:1,所述辅料包由无碘盐和氯化钙组成,无碘盐占发酵包重量的4%,氯化钙占发酵包重量的0.3%,按此添加量将2种辅料混合均匀,进行无菌包装,即成辅料包。
(4)待发酵结束后,将豇豆捞出,沥干水分后放至腌制容器中,按照菜水质量比为1:2加入浓度4.5%的盐水和豇豆风味包4份,密封腌制4天即可,豇豆风味包由按重量份五香粉2份,白砂糖2份,花椒3份,泡椒1份,干姜片3份组成,然后炒熟,磨粉冻干加工而成。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围。凡依本发明申请范围所作的均等变化与改进等,均应仍归属于本发明的专利涵盖范围之内。
Claims (6)
1.一种泡菜发酵腌制工艺,其特征在于,其步骤如下:
(1)挑选鲜嫩细长豇豆50-60份,将豇豆腐烂根部及病虫害部分切除,用清水冲洗干净,在洗净后的豇豆上撒食用盐10-20份,翻动均匀后软化20-30分钟,静置1-1.5小时;
(2)将盐渍软化后的豇豆用凉白开清洗,晾干至含水量1.0-4.0%;
(3)将晾干后的豇豆装入坛中,放入发酵包2-3份,按照菜水质量比为1:2加入凉白开,使水浸没豇豆及发酵包,同时压紧豇豆和发酵包,密封坛口,控制温度在25-35℃进行前期发酵,前期发酵时间在10-15小时,随后将温度控制在15-25℃进行后期发酵,后期发酵时间控制在40-55小时;
(4)待发酵结束后,将豇豆捞出,沥干水分后放至腌制容器中,按照菜水质量比为1:2加入浓度为4-5%的盐水和泡菜风味包3-5份,密封腌制3-5天即可。
2.根据权利要求1泡菜发酵腌制工艺,其特征在于,所述的步骤(3)中的发酵包由发酵复配菌剂和辅料包组成,发酵复配菌剂与辅料包重量份比为1:5。
3.根据权利要求2泡菜发酵腌制工艺,其特征在于,所述的发酵复配菌剂是以明串珠菌、乳酸乳球菌和植物乳杆菌为原始菌株,经过活化、挑选、培养和干燥磨粉,制得的发酵复配菌剂。
4.根据权利要求3泡菜发酵腌制工艺,其特征在于,所述发酵复配菌剂中明串珠菌:乳酸乳球菌:植物乳杆菌的重量份比例为1:1:1。
5.根据权利要求2泡菜发酵腌制工艺,其特征在于,所述辅料包由无碘盐和氯化钙组成,其中无碘盐占发酵包重量的2-6%,氯化钙占发酵包重量的0.1-0.4%,按此添加量将2种辅料混合均匀,进行无菌包装,即成辅料包。
6.根据权利要求1泡菜发酵腌制工艺,其特征在于,所述步骤(4)中的泡菜风味包由重量份数为1-3份的五香粉,2-3份的白砂糖,2-3份的花椒,1-2份的泡椒,2-3份的干姜片组成,然后炒熟,磨粉冻干加工而成。
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