CN105053925A - Sugar lowering pickled vegetable and preparation method thereof - Google Patents

Abstract

The invention discloses a hypoglycemic pickle, which is prepared from the following raw materials in parts by weight: 300-310 parts by weight of cabbage, 14-15 parts pepper, 4-5 parts curry powder, 10-11 chicken soup, 2-3 mulberry leaves, and 1-3 parts by weight 2. Scrophulariae 2-3, Polygonatum 1-2, Salt 12-13, White sugar 6-7, Soybean polypeptide 1.5-1.6, Propolis 5-6, Lactobacillus plantarum 15-16, Edible alcohol amount, 0.5% chlorine Calcium solution 350-360. The cabbage of the present invention is washed with edible alcohol, which can remove the residual pesticides on the surface of the cabbage. The soybean polypeptide added in the pickling process can promote the fermentation of Lactobacillus plantarum. Reduction to ammonium ions strengthens the scavenging effect on nitrite, and the added propolis can not only improve the nutritional value of the present invention, but also inhibit the growth of miscellaneous bacteria. In addition, the present invention has the effect of lowering blood sugar.

Description

A kind of hypoglycemic pickles and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a hypoglycemic pickle and a preparation method thereof.

Background technique

Vegetables are an indispensable food in people's life, but because of their seasonal and regional growth, people have studied many methods of processing and storing vegetables in long-term life practice, such as pickling, drying, refrigeration, canning wait. Pickles are an acidic food made by fermenting one or more fresh vegetables, adding salt and spices, etc., and marinating with water. From ancient times to the present, pickles are deeply loved by consumers. Pickles contain lactic acid bacteria and other healthy substances, and have special fragrances. They have health functions such as helping digestion, regulating gastrointestinal function, lowering cholesterol, and improving immunity. It is a cold processed food, so the loss of vitamins, minerals, dietary fiber and other nutrients in vegetables is very small, which is very beneficial to human health, but it is easy to accumulate nitrite during the pickling process, which brings serious safety hazards to the product Sexual problems, which become a hidden danger for consumers to eat.

Contents of the invention

The object of the invention is to provide a hypoglycemic pickle and a preparation method thereof in order to remedy the defects of the prior art.

The present invention is achieved through the following technical solutions:

A kind of hypoglycemic pickle, is made from the raw material of following weight portion:

Cabbage 300-310, pepper 14-15, curry powder 4-5, chicken soup 10-11, mulberry leaves 2-3, medlar 1-2, scrophulariaceae 2-3, Polygonatum 1-2, salt 12-13, White sugar 6-7, soybean polypeptide 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol amount, 0.5% calcium chloride solution 350-360.

The preparation method of described hypoglycemic pickles comprises the following steps:

(1) Decoct mulberry leaves, medlar, scrophulariaceae, Polygonatum odoratum with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

(2) Add salt and water to make salt water with a concentration of 3%, then add Chinese medicine powder, chicken broth, and white sugar, stir well, boil on high heat, and cool to 28°C;

(3) Chop the cabbage, wash it with edible alcohol, put it into 0.5% calcium chloride solution, blanch it at 45-55°C for 15-20 minutes, remove it and dry it, put it in an altar, and add it to step (2) ) obtained materials, soybean polypeptide, propolis, and then inoculated with Lactobacillus plantarum, fermented at 30°C, and the cabbage was taken out when the lactic acid content reached 0.3%-0.8%;

(4) Fry the pepper in an oil pan until fragrant, remove it, crush it, mix it with the material obtained in step (3) and the rest of the material, pack it into a bag, and sterilize it with steam at 80°C for 8 minutes.

The advantages of the present invention are: the cabbage of the present invention is cleaned with edible alcohol, since alcohol has a fat-dissolving effect, and most pesticides are lipids, the residual pesticides on the surface of the cabbage can be washed away, and the soybean polypeptide added during the pickling process can Promote the fermentation of Lactobacillus plantarum, making the degradation of bacteria and acid degradation more obvious. At the same time, bean polypeptide is an antioxidant, which can directly reduce nitrite to ammonium ion, and strengthen the scavenging effect on nitrite. The added propolis Not only can the nutritional value of the present invention be improved, but also the growth of miscellaneous bacteria can be inhibited. In addition, the present invention contains various Chinese herbal ingredients and has the effect of lowering blood sugar.

Detailed ways

A hypoglycemic pickle made from the following raw materials in parts by weight (kg):

Cabbage 300, pepper 14, curry powder 4, chicken soup 10, mulberry leaves 2, medlar 1, scrophulariaceae 2, Polygonatum 1, salt 12, white sugar 6, soybean polypeptide 1.5, propolis 5, Lactobacillus plantarum 15, edible alcohol Appropriate amount, 0.5% calcium chloride solution 350.

The preparation method of described hypoglycemic pickles comprises the following steps:

(1) Decoct mulberry leaves, medlar, scrophulariaceae, Polygonatum odoratum with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

(2) Add salt and water to make salt water with a concentration of 3%, then add Chinese medicine powder, chicken broth, and white sugar, stir well, boil on high heat, and cool to 28°C;

(3) Chopped cabbage, washed with edible alcohol, put into 0.5% calcium chloride solution, blanched at 45°C for 15 minutes, took out and dried, put it into an altar, and added the materials obtained in step (2), Soybean polypeptide, propolis, and then inoculated with Lactobacillus plantarum, fermented at 30°C, and the cabbage was taken out when the lactic acid content reached 0.3%;

(4) Fry the pepper in an oil pan until fragrant, remove it, crush it, mix it with the material obtained in step (3) and the rest of the material, pack it into a bag, and sterilize it with steam at 80°C for 8 minutes.

Claims (2)

1. hypoglycemic pickles, is characterized in that being made up of the raw material of following weight portion:

Chinese cabbage 300-310, pepper 14-15, curry powder 4-5, chicken soup 10-11, mulberry leaf 2-3, fruit of Chinese wolfberry 1-2, radix scrophulariae 2-3, radix polygonati officinalis 1-2, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.

2. the preparation method of hypoglycemic pickles according to claim 1, is characterized in that comprising the following steps:

(1) mulberry leaf, the fruit of Chinese wolfberry, radix scrophulariae, radix polygonati officinalis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, chicken soup, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;

(3) Chinese cabbage is shredded, clean with edible alcohol, send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (2) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, Chinese cabbage is taken out;

(4) entered by pepper after oil cauldron explodes perfume (or spice) and pull out, pulverize, then mix with step (3) gained material and leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.