CN106072148A - The peppery crisp processing method of a kind of perfume (or spice) and perfume (or spice) prepared by this method are peppery crisp - Google Patents

Abstract

The invention discloses the peppery crisp processing method of a kind of perfume (or spice) and perfume (or spice) prepared by this method is peppery crisp.This processing method is by after leaf mustard processing byproduct Caulis et Folium Brassicae junceae stem, Seem Lablab Album, Caulis et Folium Lactucae sativae stem, fresh kidney beans, Capsicum tetragonum pretreatment, mixes by the raw material of following mass parts: Caulis et Folium Brassicae junceae processing byproduct 100 parts, 10 20 parts of Seem Lablab Album, 30 40 parts of Caulis et Folium Lactucae sativae stem, fresh kidney beans 20 40 parts, Capsicum tetragonum 20 40 parts, inoculates Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8, ferment in room temperature, spice, the most oily, bottling, sealing, sterilizes and inspection processes.The perfume (or spice) for preparing by this method is peppery crisp has the features such as nutrition good, brittleness is high, raciness, long shelf-life, low cost.

Description

A processing method of spicy and crispy and spicy and crispy prepared by the method

technical field

The invention relates to a spicy and crispy food, in particular to a method for processing the spicy and crispy food by fermentation with lactic acid bacteria.

Background technique

China is one of the world's largest producers of fruit and vegetable raw materials. In 2015, China's annual output of fruits and vegetables was about 900 million tons, exceeding 40% of the world's total output. Hunan is a large vegetable-growing province. In 2015, the sown area of vegetables in Hunan Province was 1.33 million hm ² , with a total output of 40 million tons and a total output value of 140 billion yuan. The vegetable industry surpassed grain and pigs to become the largest agricultural industry for three consecutive years. Leaf mustard is a major vegetable in Hunan, with an annual output of about 1.5 million tons. It is mainly used for processing kimchi. During the kimchi processing, a large number of by-products—mustard stems are produced. If they are not utilized, it will not only cause waste of resources, but also cause environmental pollution. . The annual output of Hunan pepper is about 2.5 million tons, lettuce is about 1 million tons, beans are about 1 million tons, and lentils are about 500,000 tons. Vegetables such as mustard greens, peppers, beans, lettuce and lentils have strong seasonality and regional characteristics, and are easy to rot and deteriorate. The research and processing of mustard greens, peppers, beans, lettuce and lentils can improve the processing and utilization of vegetables in our country. rate, reduce rot and deterioration, increase farmers' income, and enrich food types.

Contents of the invention

The technical problem to be solved by the present invention is: in view of the problems that vegetables such as mustard stems, beans, lettuce, lentils, and peppers have strong seasonality and regional characteristics, are easy to rot and deteriorate, and have low processing and utilization rates, to provide a method of using vegetable milk The method of producing Spicy Crisp by Bacillus fermentation, the Spicy Crisp produced has the characteristics of high crispness, good flavor, long shelf life and low cost.

In order to solve the problems of the technologies described above, a kind of spicy and crispy processing method provided by the invention comprises the following steps:

a. Pretreatment of leaf mustard processing by-products—mustard stems: peeling mustard stems, dicing, rinsing and desalination, centrifugal dehydration, and standby;

B, lentil pretreatment;

c. Lettuce stem pretreatment: After the lettuce stem is peeled, add 4-15% salt and 0.05-0.1% calcium chloride to the lettuce stem after peeling, mix well, bag, seal, and naturally ferment, which is fermented crisp Lettuce, take out the fermented crisp lettuce, cut it into 0.3cm thick slices, add water to desalinate, centrifuge, dehydrate, chop, and set aside;

d, beans pretreatment;

e. Red pepper pretreatment: wash the red pepper, chop it, add 4-15% salt, 0.05-0.1% calcium chloride, mix well, bag it, seal it, and set aside;

f, raw material mixing: the raw materials prepared in the above steps a-e are mixed according to the following ratio: 100 parts of mustard processing by-products, 10-20 parts of lentils, 30-40 parts of lettuce stems, 20-40 parts of beans, and 20-40 parts of peppers;

g, inoculation fermentation: inoculate the Lactobacillus plantarum starter in the mixed raw materials of step f, the inoculum amount is 3%-5% of the mixed raw material weight, mix well, seal, ferment at room temperature for 1-10d, control the final fermentation pH value 4-5, wherein the preparation method of the Lactobacillus plantarum starter is: inoculate Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 on the slope of MRS solid medium respectively, activate and cultivate at 37°C for 24h-48h Afterwards, they were transferred to skim milk medium respectively, and expanded at 30°C to 37°C for 24h to 48h, and the concentration of bacteria was controlled to be 109cfu/ml. Then, Lactobacillus plantarum Lact.chili.6 and Mix Lact.chili.8 to get Lactobacillus plantarum starter;

h, mixing materials;

i, over oil;

j. Packing and sealing;

k. Sterilize and serve.

The pretreatment method of lentils is as follows: select fresh lentils with no pests and diseases and medium maturity, remove stalks and old tendons, scald them in water at a temperature of 90-100°C for 1-3 minutes, and dry them on the cement floor covered with plastic film. Put it on, cover it with plastic film, sun-bathe, add 4-10% salt and 0.05-0.1% calcium chloride to the lentils after sun-bathing, mix well, pack, seal, and ferment naturally, which is lentil lentils. Take out the lentils, add water to desalt, centrifuge, dehydrate, chop, and set aside.

The method for pretreatment of fresh beans is as follows: fresh beans are cut into small sections with a length of 1.5 cm, blanched at 90-100° C. for 0.5 min-1 min, cooled, and dried on a concrete floor covered with a plastic film, then covered with a plastic film, and dried in the sun. To whiten, add 4-15% salt and 0.05-0.1% calcium chloride to the beans after drying, mix well, pack them into bags, seal them, and ferment them naturally to obtain carrot beans. Take out the beans, add water for desalination, centrifuge, and dehydrate , chopped, set aside.

The seasoning of the step h is to add 1-3% white sugar, 0.5-1% monosodium glutamate, 0-4% salt, 0-0.5% ethyl maltol, 3-5% garlic grains according to the raw materials after inoculation and fermentation, and mix well.

The oiling in the step i is to weigh vegetable oil with 30-40% weight of raw materials after mixing, put it into a pot, heat the oil to 300°C, put the raw materials after mixing, and mix well.

The sterilization in the step k is carried out in a water bath, and the temperature of the water bath is 85° C. to 95° C., and the sterilization time is 12 minutes to 15 minutes.

In order to solve the above-mentioned technical problems, the present invention also provides the spicy and crispy product prepared by the above-mentioned processing method.

In the present invention, Lactobacillus plantarum (Lactobacillus plantarum) Lact.chili.6 and Lactobacillus plantarum (Lactobacillus plantarum). The Microbiology Center has carried out the preservation. The address of the preservation unit is: Datun Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, and the preservation numbers are CGMCC NO.3021 and CGMCC NO.3022.

Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 isolation method of the present invention are briefly described as follows: take various fermented foods with better local flavor as the source of isolation, after marking and inoculating on the MRS agar plate, Cultivate in a 37°C incubator for 48h-72h. After the colonies on the medium are formed, pick a single suspected lactic acid bacteria colony and continue to streak and inoculate on the MRS agar plate, and cultivate until a single strain is obtained, which is stored on the slant of the test tube.

Among them: every 1000ml MRS solid medium contains: glucose 20g, peptone 10g, yeast extract 5g, beef extract 10g, Tween 801ml, K ₂ HPO ₄ 2g, agar 20g.

Lact.chili.6 and Lact.chili.8 have the following properties:

1. Morphological characteristics:

After anaerobic fermentation on MRS agar medium at 37°C for 48h-72h, the colonies of the two strains Lact.chili.6 and Lact.chili.8 were observed under an optical microscope, and the colonies of the two strains were found to be round Shaped, the center is raised, the surface is smooth and dense, the edges are neat, white, and pigment-free. The diameters are all less than 1.0mm.

Observing the bacteria of the two strains Lact.chili.6 and Lact.chili.8 under an optical microscope, it was found that the bacteria of Lact.chili.6 were short rod-shaped and arranged individually, with a length of about 1.5 μm and a width of about 0.3 μm; The cells of Lact.chili.8 are long rod-shaped, arranged individually, about 2.0 μm in length and 0.4 μm in width.

1. Physiological and biochemical characteristics and carbon source utilization

Table 1 Biochemical characteristics and carbon source utilization of strains Lact.chili.6 and Lact.chili.8

See Table 1 for the physiological and biochemical reactions and carbon source utilization status of the bacterial strains Lact.chili.6 and Lact.chili.8 of the present invention.

3. Antibacterial effect of Lact.chili.6 and Lact.chili.8

The bacteriostasis test situation of Lact.chili.6 and Lact.chili.8 is shown in Table 2: as can be seen from Table 2, Lact.chili.6 has obvious inhibitory effect to Staphylococcus aureus and Listeria, and to Escherichia coli , Bacillus aerogenes, and Bacillus cereus also have a certain inhibitory effect.

Table 2 Antibacterial test results of Lact.chili.6 and Lact.chili.8

The research on the antibacterial substances of the Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 is shown in Table 3: from Table 3, it can be preliminarily concluded that the antibacterial components of the fermentation concentrate are protein substances.

Table 3 Research results of antibacterial substances of Lact.chili.6 and Lact.chili.8

The 10-fold concentrated treatment method of the fermentation broth is as follows: inoculate Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 on the slant of MRS solid medium respectively, activate and cultivate at 37°C for 24h-48h, and then transfer to MRS liquid In the culture medium, expand the culture at 30°C to 37°C for 24h to 48h, and then concentrate the fermentation broth 10 times.

Compared with existing products, the present invention has the following advantages:

(1) The present invention utilizes abundant vegetable resources in Hunan—mustard stems, beans, lettuce stems, lentils, and peppers to process spicy and crisp raw materials. This method can increase the added value of vegetables, reduce vegetable rot loss, and eliminate the regional and seasonal characteristics of vegetables. Sex, the raw materials are obtained locally, and the production cost is low.

(2) Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 used in the present invention can all secrete lactobacillus, have broad-spectrum antibacterial effect, can suppress the growth of miscellaneous bacteria in the radish pepper fermentation process, produced Spicy and crispy with low bacteria count and long shelf life.

(3) The mode of laying film and sunning that the present invention uses fresh beans and lentils is processed into carrot beans, carrot beans, a kind of new preservation approach and processing method are provided for fresh beans and lentils, and the fragrant and crispy product that obtains presses The fermented radish pepper prepared by the method has the characteristics of unique flavor, high crispness, long shelf life, low cost and the like.

detailed description

Implementation example 1:

The preparation method of Lactobacillus plantarum starter is as follows:

Inoculate Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 on the slant of MRS solid medium respectively, live at 37°C

After cultured for 24h-48h, they were transferred to skim milk medium respectively, and expanded for 24h-48h at 30°C-37°C, and the concentration of bacteria was controlled to be 10 ⁹ cfu/ml. Bacillus Lact.chili.6 and Lact.chili.8 culture solution are mixed to obtain Lactobacillus plantarum starter.

Use the by-products of mustard greens processing—mustard stems, peeled, diced, rinsed and desalted, centrifuged and dehydrated for later use; select fresh lentils with no pests and diseases and medium maturity, remove stalks and old tendons, and store them at a temperature of 90°C blanched in hot water for 3 minutes, dried on the concrete floor covered with plastic film, then covered with plastic film, blanched, added 4% salt and 0.05% calcium chloride to the lentils after blanching, mixed well, bagged, Seal and ferment until the pH value is 5, which is lentils. Take out the lentils, chop them, and set aside; after the lettuce stems are peeled, add 4% salt and 0.05% calcium chloride to the lettuce stems after peeling, and mix well , bagged, sealed, and fermented until the pH value is 5, which is fermented crisp lettuce. Take out the fermented crisp lettuce, cut it into 0.3cm thick slices, chop it, and set aside; cut fresh beans into small pieces with a length of 1.5cm , blanched at 90°C for 1 min, cooled, dried on the concrete floor covered with plastic film, covered with plastic film, and blanched. Add 4% salt and 0.05% calcium chloride to the beans after blanching, mix well, pack bag, sealed, and fermented until the pH value is 5, which is the carob beans. Take out the carob beans, chop them, and set aside; wash the red peppers, chop them, and add 4% salt and 0.05% chlorination to the red peppers after chopping Calcium, mixed well, bagged, sealed, and set aside. Mix the above-mentioned pretreated raw materials with 100 parts of mustard stems, 10 parts of lentils, 40 parts of lettuce stems, 20 parts of beans, and 40 parts of peppers, and inoculate the Lactobacillus plantarum starter with a weight of 3% of the mixed raw materials, mix well, and seal. , ferment at room temperature for 8-20 hours, and take it out after fermenting to a pH value of 4.5. According to the weight percentage of raw materials after inoculation and fermentation, add 1% white sugar, 1% monosodium glutamate, 0.1% ethyl maltol, and 3% garlic grains. After mixing, weigh 40% of the weight of the raw materials after mixing. Put the vegetable oil into the pot, heat the oil to 300°C, put the mixed raw materials in, mix well, bottle while hot, vacuum seal, 90°C, water bath sterilization for 12 minutes, inspection, finished product.

Implementation example 2:

The preparation method of plant lactobacillus starter is the same as embodiment 1.

Use the by-products of mustard greens processing—mustard stems, peeled, diced, rinsed and desalted, centrifuged and dehydrated for later use; select fresh lentils with no pests and diseases and medium maturity, remove the stalks and old tendons, and store them at a temperature of 100°C blanched in hot water for 1 minute, dried on the concrete floor covered with plastic film, covered with plastic film, blanched, added 10% salt and 0.1% calcium chloride to the lentils after blanching, mixed well, bagged, Sealed and fermented naturally for more than 1 month, it is lentil lentils. Take out lentil lentils, add water to desalt, centrifuge, dehydrate, chop, and set aside; % calcium chloride, mixed well, bagged, sealed, fermented naturally for more than 1 month, it is fermented crisp lettuce, take out the fermented crisp lettuce, cut it into 0.3cm thick slices, add water for desalination, centrifuge, dehydrate, cut Crushed and set aside; fresh beans are cut into small pieces with a length of 1.5cm, blanched at 100°C for 0.5min, cooled, dried on the concrete floor covered with plastic film, covered with plastic film, and dried in the sun. Add 15% salt and 0.1% calcium chloride, mix well, pack into bags, seal, and naturally ferment for more than 1 month, which is the carob beans, take out the carob beans, add water to desalinate, centrifuge, dehydrate, chop, and set aside; red pepper Wash, chop, add 15% salt and 0.1% calcium chloride to red pepper after chopping, mix well, pack into bags, seal, and set aside. Mix the above-mentioned pretreated raw materials with 100 parts of mustard stems, 20 parts of lentils, 30 parts of lettuce stems, 40 parts of beans, and 20 parts of peppers, and inoculate the Lactobacillus plantarum starter with a weight of 5% of the mixed raw materials, mix well, and seal. , ferment at room temperature for 2-10 days, and take it out after fermenting to a pH value of 4.5. According to the raw materials after inoculation and fermentation, add 3% white sugar, 0.5% monosodium glutamate, 3% salt, 0.5% ethyl maltol, and 5% garlic granules with a concentration of 3% by mass. After mixing, weigh and mix. Vegetable oil with a weight of 40% of the raw material is put into a pot. After heating the oil to 300°C, put the mixed raw material into it, mix well, bottle while it is hot, vacuum seal, sterilize in a water bath at 85°C for 15 minutes, test, and the finished product .

Claims (7)

1. the peppery crisp processing method of perfume (or spice), it is characterised in that comprise the steps:

A, the pretreatment of leaf mustard processing byproduct Caulis et Folium Brassicae junceae stem: by Caulis et Folium Brassicae junceae stem, peeling, dice, rinse desalination, centrifugal de- Water, standby；

B, Seem Lablab Album pretreatment；

C, Caulis et Folium Lactucae sativae stem pretreatment: after the peeling of Caulis et Folium Lactucae sativae stem, heavily add 4-15% Sal, 0.05-0.1% chlorination by Caulis et Folium Lactucae sativae stem after peeling Calcium, mixes thoroughly, pack, seals, natural fermentation, is the crisp Caulis et Folium Lactucae sativae of fermentation, and the crisp Caulis et Folium Lactucae sativae that will ferment takes out, and is cut into 0.3cm thickness Thin slice, adds water desalination, centrifugal, dehydration, and chopping is standby；

D, fresh kidney beans pretreatment；

E, Capsicum tetragonum pretreatment: Capsicum tetragonum is cleaned, chopping, heavily add 4-15% Sal, 0.05-0.1% calcium chloride by Capsicum tetragonum after chopping, mix Even, pack, seal, standby；

F, raw material mix: raw material above-mentioned steps a-e prepared mixes in the following proportions: Caulis et Folium Brassicae junceae processing byproduct 100 parts, Seem Lablab Album 10-20 part, Caulis et Folium Lactucae sativae stem 30-40 part, fresh kidney beans 20-40 part, Fructus Capsici 20-40 part；

G, inoculation fermentation: inoculate lactobacillus plantarum ferment in the mixing raw material of step f, inoculum concentration is mixing raw material weight 3%-5%, mixing, seal, at room temperature ferment 1-10d, and controlling final fermentation pH value is 4-5, wherein said Lactobacillus plantarum The preparation method of leaven is: Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 is inoculated in MRS solid training respectively Support on base inclined-plane, after 37 DEG C of activation culture 24h-48h, be transferred to respectively in degreasing milk medium, 30 DEG C～37 DEG C of amplification culture 24h～48h, controls cell concentration and is 10⁹Cfu/ml, then, by volume 1:1 by Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 mixes, and obtains lactobacillus plantarum ferment；

H, spice；

I, the most oily；

J, pack, seal；

K, sterilization,.

The peppery crisp processing method of a kind of perfume (or spice) the most as claimed in claim 1, it is characterised in that described Seem Lablab Album preprocess method is: choosing Select without pest and disease damage, the fresh Seem Lablab Album that Maturity is medium, remove the base of a fruit and old muscle, in the water that temperature is 90-100 DEG C, burn 1- 3min, shines on the cement flooring being covered with plastic sheeting, then with covered rearing with plastic film, shines white, heavily adds 4-by Seem Lablab Album after shining in vain 10% Sal, 0.05-0.1% calcium chloride, mix thoroughly, pack, seals, natural fermentation, is fore-telling Seem Lablab Album, will foretell Seem Lablab Album and take out, and add water Desalination, centrifugal, dehydration, chopping, standby.

The peppery crisp processing method of a kind of perfume (or spice) the most as claimed in claim 1, it is characterised in that described fresh kidney beans preprocess method is: new Fresh fresh kidney beans are cut into the segment of a length of 1.5cm, 90-100 DEG C of burn 0.5min-1min, cooling, shine and are being covered with plastic sheeting On cement flooring, then with covered rearing with plastic film, shine white, heavily add 4-15% Sal, 0.05-0.1% calcium chloride by shining white rear fresh kidney beans, Mix thoroughly, pack, seal, natural fermentation, be fore-telling fresh kidney beans, fresh kidney beans will be foretold and take out, and add water desalination, centrifugal, dehydration, chopping, standby.

The peppery crisp processing method of a kind of perfume (or spice) the most as claimed in claim 1, it is characterised in that: the spice of described step h is by connecing It is big that raw material after kind of fermentation re-adds 1-3% white sugar, 0.5-1% monosodium glutamate, 0-4% Sal, 0-0.5% ethylmaltol, 3-5% Garlic tablet, and mix homogeneously.

The peppery crisp processing method of a kind of perfume (or spice) the most as claimed in claim 1, it is characterised in that: the oil excessively of described step i is to weigh After spice, the vegetable oil of raw material weight 30-40%, puts in pot, and the raw material after spice, to after 300 DEG C, is put into, mixed by heating oil temperature Even.

The peppery crisp processing method of a kind of perfume (or spice) the most as claimed in claim 1, it is characterised in that: the sterilization of described step k uses water Bath sterilizes, and water dip sterilization temperature is 85 DEG C～95 DEG C, and sterilizing time is: 12min-15min.

7. the perfume (or spice) that prepared by processing method according to any one of the claims 1-6 is peppery crisp.