CN108402426A - A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish - Google Patents
A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish, this method includes mainly raw and auxiliary material selection and raw material soaking（Mixed nuts pre-process）, cutting, be inoculated with compound lactobacillus（Lactobacillus plantarum CICC20764, Lactococcus lactis CICC23610）Product prepared by fermentation, seasoning, packaging, pasteurize.Fermentation time is shortened by the way that quantitative compound lactobacillus liquid is added during radish soaking fermentation, adds the strong and soft ferment local-flavor of radish, while harmful bacteria being inhibited to grow and improve quality.It completes after fermenting, using pea benevolence, shelled peanut, melon seeds benevolence, shelled sesame, almond as auxiliary material, the obtained rapid lactic acid fermentation mixed nuts soy preserved radish of beans sauce, thick chilli sauce, vegetable oil, chili oil slag, white wine to be added in seasoning（It is commonly called as 5 benevolence sauces）Dark reddish brown is pure, the high crisp, unique flavor of less salt.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of rapid lactic acid fermentation mixed nuts soy preserved radish (is commonly called as 5 benevolence sauce
Fourth) preparation method.
Background technology
Radish (scientific name：Raphanus sativus L.) Cruciferae Rhaphanus 2 years or annual herb plant, high 20cm
~100cm, taproot meat, oblong, spherical shape or cone, crust green, white or red, stem has branch, hairless, slightly has powder
Frost.Racemes terminal and axillary, grey color or pink, the long 1cm~1.5cm of carpopodium, the month at florescence 4-5, the fruiting period 5-6 months.History
Corn radish of the original species of research radish originating from Europe, sub- warm seashore is learned, radish is ancient one of the raise crop in the world.Radish is
A kind of popular vegetable kind that China the North and South is generally eaten, there is cultivation throughout the country.Especially in rural area, every household
There is plantation, and easily cultivation, yield are high.Radish mainly lists in autumn and winter, but because its yield height eats endless, and rural area commodity
It circulates again unsmooth, often results in rotten loss, therefore its processing, storage are particularly important.Therefore, compound lactobacillus liquid Rapid Fermentation
Process time to shortening radish plays progradation.
It is found by retrieving the domestic and international prior art, there is presently no rapid lactic acid fermentation mixed nuts soy preserved radishes (to be commonly called as 5 benevolence sauce
Fourth) method prepares the report of radish product.
Invention content
The object of the present invention is to provide a kind of preparation methods of rapid lactic acid fermentation mixed nuts soy preserved radish.The present invention is with radish
It does as primary raw material, inoculation compound lactobacillus liquid fermentation shortens fermentation time, adds the strong and soft fermentation wind of radish
Taste, while harmful bacteria being inhibited to grow and improve quality.Complete fermentation after, by squeezing and with pea benevolence, shelled peanut, melon seeds benevolence,
Shelled sesame, almond are auxiliary material, and beans sauce, thick chilli sauce, vegetable oil, chili oil slag, the obtained mixed nuts sauce of white wine are added in seasoning
Radish dark reddish brown is pure, the high crisp, unique flavor of less salt.
In order to achieve the above object, the present invention takes following technical measures：
A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish, includes the following steps：
(1) supplementary material selects：Air-dry preserved radish strip；
(2) just bubble, cutting：It will be soaked in radish block pattern row pattern fermentation vat, the water surface is higher by material 15cm, material-water ratio 1:
3~4,0.05%~0.1% (W/V) calcium chloride, 0.05%~0.1% (W/V) citric acid, 0.02%~0.05% (W/ is added
V) lactic acid impregnates 6h~8h, cleans and cuts into 1cm~2cm radish fourths；
(3) inoculating lactic acid ferments：The radish fourth input fermentation vat cut is by material water (W/W) ratio 1:2 addition water, are inoculated with Composite Milk
Sour bacterium solution, inoculum concentration is 4%~5% (W/W), and ferment 36h~6h at a temperature of 15 DEG C~30 DEG C；
The compound lactobacillus liquid be lactobacillus plantarum CICC20764, Lactococcus lactis CICC23610 by etc. mass ratioes it is mixed
Conjunction is fermented, and effective total viable count of compound lactobacillus liquid is 1.03 × 1010~1.21 × 1010cfu/g；
(4) steep again：After fermentation, 3%~4% (W/W) edible salt, 0.1%~0.2% (W/W) pyrosulfurous acid is added
Sodium, 0.03%~0.05% (W/W) calcium chloride, 0.02%~0.05% (W/W) citric acid, 0.05%~0.1% (W/W) ice vinegar
Acid, 0.001%~0.005% (W/W) disodium ethylene diamine tetraacetate continue to impregnate 3h~4h；
(5) squeeze：The radish fourth fermented is taken out to squeeze by 80% (W/W) press ratio；
(6) mixed nuts pre-process：Pea benevolence, shelled peanut, melon seeds benevolence, shelled sesame, almond are by material water (W/W) ratio 1:2~3 additions
Water and 4%~6% (W/W) edible salt, 0.05%~0.1% (W/W) sodium pyrosulfite, 0.05%~0.1% (W/W) chlorination
Calcium, 0.05%~0.1% (W/W) citric acid, 0.05%~0.1% (W/W) lactic acid, 0.05%~0.1% (W/W) benzoic acid
Sodium, 0.001%~0.005% (W/W) disodium ethylene diamine tetraacetate impregnate 8~12h, and it is cooked to change clear water heating；
(7) season, pack and sterilize：After radish fourth completes squeezing, pea benevolence, shelled peanut, melon seeds benevolence, shelled sesame, apricot is added
Benevolence and sauces, packaging sterilizing can be obtained mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) product.
In the process described above, it is preferred that in step (7), radish fourth, the proportioning of mixed nuts and seasoning, parts by weight：
250~280 parts of zymolysis radish fourth, 30~35 parts of pea benevolence, 10~15 parts of shelled peanut, 10~15 parts of melon seeds benevolence, shelled sesame 5~10
Part, 2~3 parts of almond, 10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt, 5~10 parts of vegetable oil, white wine 5
~10 parts, 1~2 part of chili oil slag, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, 0.005~0.01 part of Sucralose, flavor
0.005~0.01 part of disodium 5 '-ribonucleotide, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium.
Compared with existent technique, rapid lactic acid of the present invention fermentation mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) and
Preparation method has the following advantages：
1. being vaccinated with compound lactobacillus liquid in dried radish fermentation process, shorten fermentation time, add radish it is strong and
Soft ferment local-flavor, while inhibiting the growth of harmful bacteria, reduce the formation of nitrite, delays shelf life of products and carry
High product quality.
2. using pea benevolence, shelled peanut, melon seeds benevolence, shelled sesame, almond as auxiliary material, beans sauce, thick chilli sauce, plant are added in seasoning
Object oil, chili oil slag, the obtained mixed nuts soy preserved radish dark reddish brown of white wine be pure, the high crisp, unique flavor of less salt.
Specific implementation mode：
Technical solution of the present invention is if not otherwise specified technical solution commonly used in the art, and the raw material is not such as special
Do not mentionlet alone it is bright, it is commercially available can be used.But protection scope of the present invention is not limited to these examples.As long as without departing substantially from this hair
The change of bright design or equivalent substitute are included within protection scope of the present invention.
Embodiment 1：
A kind of rapid lactic acid fermentation mixed nuts soy preserved radish and preparation method thereof, is as follows：
(1) the air-dried preserved radish strip 200g (moisture content for removing the 12cm long of impurity such as blackhead, the end of a thread, radish, the dish leaf of going rotten is chosen
18%).
(2) will be soaked in radish block pattern row pattern fermentation vat, the water surface is higher by material 15cm (material-water ratios 1:3) chlorination, is added
Calcium 0.3g, citric acid 0.3g, lactic acid 0.12g impregnate 6h, clean and cut into 1cm radish fourths；
(3) the radish fourth cut is added into water 400g, be inoculated with compound lactobacillus liquid 24g, ferment 36h at a temperature of 15 DEG C；
The compound lactobacillus liquid be lactobacillus plantarum CICC20764, Lactococcus lactis CICC23610 by etc. mass ratioes it is mixed
Conjunction is fermented, and effective total viable count of compound lactobacillus liquid is 1.03 × 1010~1.21 × 1010cfu/g；
(4) after fermentation, edible salt 18g, calcium chloride 0.18g, citric acid 0.12g, glacial acetic acid 0.3g, burnt sulfurous are added
Sour sodium 0.6g, disodium ethylene diamine tetraacetate 0.006g impregnate 4h.
(5) take out the radish fourth steeped again to squeeze by 80% press ratio (mass ratio), radish fourth 165g is obtained, at this time containing breast in radish fourth
Acetoacetic ester 17mg/100g, acidity (in terms of lactic acid) 0.5g/100g, 600 μ g/100g of vitamin total content, free amino acid (with
Amino-acid nitrogen meter) 1.1g/100g, Calcium Pectate 15mg/100g, miscellaneous bacteria number 3cfu/g
(6) pea benevolence 20g, shelled peanut 7g, melon seeds benevolence 7g, shelled sesame 4g, almond 2g are weighed again, add water 74g, edible salt
5.64g, sodium pyrosulfite 0.0705g calcium chloride 0.0705g, citric acid 0.0705g, lactic acid 0.0705g, sodium benzoate
0.0705g, disodium ethylene diamine tetraacetate 0.00141g impregnate 8h, and it is cooked to change clear water heating.
(7) radish fourth 165g is finally separately added into pea benevolence 20g, shelled peanut 7g, melon seeds benevolence 7g (sunflower seed), shelled sesame
4g, almond 2g, thick chilli sauce 7g, soya sauce 4g, edible salt 4g, vegetable oil 4g, white wine 4g, chili oil slag 1g, monosodium glutamate 1g, citric acid
0.1g, Sucralose 0.005g, the sapidity nucleotide disodium 0.005g, sodium benzoate 0.8g, dehydroactic acid sodium 0.8g are mixed packaging
Pasteurization afterwards can be obtained rapid lactic acid fermentation mixed nuts soy preserved radish product after vacuum packaging.
(8) mixed nuts soy preserved radish product index, wherein salinity 2.5%, total reducing sugar 1.5%, 800 μ g/ of vitamin total content are detected
100g, free amino acid (in terms of amino-acid nitrogen) 1.0g/100g, nitrous acid 2mg/1000g.Sense organ judges：Color and luster, bluish yellow are red
Between form and aspect, the characteristic dark reddish brown had a style of one's own；The tart flavour of smell, fragrant and zymolysis radish, and it is covered with the fragrance of capsicum and peppery
Taste；Mouthfeel, it is crispy and delicious, it is salty peppery moderate.
Embodiment 2：
A kind of rapid lactic acid fermentation mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) and preparation method thereof, is as follows：
(1) the air-dried preserved radish strip 200g (moisture content for removing the 12cm long of impurity such as blackhead, the end of a thread, radish, the dish leaf of going rotten is chosen
18%).
(2) will be soaked in radish block pattern row pattern fermentation vat, the water surface is higher by material 15cm (material-water ratios 1:3) chlorination, is added
Calcium 0.3g, citric acid 0.3g, lactic acid 0.12g impregnate 6h.It cleans and cuts into 1cm radish fourths.
(3) the radish fourth cut is added into water 400g, be inoculated with compound lactobacillus liquid 24g, ferment for 24 hours at a temperature of 20 DEG C；
The compound lactobacillus liquid be lactobacillus plantarum CICC20764, Lactococcus lactis CICC23610 by etc. mass ratioes it is mixed
Conjunction is fermented, and effective total viable count of compound lactobacillus liquid is 1.03 × 1010~1.21 × 1010cfu/g；
(4) after fermentation, edible salt 18g, calcium chloride 0.18g, citric acid 0.12g, glacial acetic acid 0.3g, burnt sulfurous are added
Sour sodium 0.6g, disodium ethylene diamine tetraacetate 0.006g impregnate 4h.
(5) take out the radish fourth steeped again to squeeze by 80% press ratio, obtain radish fourth 165g, contain ethyl lactate in radish fourth at this time
15mg/100g, acidity (in terms of lactic acid) 0.48g/100g, 590 μ g/100g of vitamin total content, free amino acid is (with amino acid
State nitrogen meter) 1.08g/100g, Calcium Pectate 15mg/100g, miscellaneous bacteria number 4cfu/g；
(6) pea benevolence 20g, shelled peanut 7g, melon seeds benevolence 7g, shelled sesame 4g, almond 2g are weighed again, add water 74g, edible salt
5.64g, sodium pyrosulfite 0.0705g calcium chloride 0.0705g, citric acid 0.0705g, lactic acid 0.0705g, sodium benzoate
0.0705g, disodium ethylene diamine tetraacetate 0.00141g impregnate 8h, and it is cooked to change clear water heating.
(7) radish fourth 165g is finally separately added into pea benevolence 20g, shelled peanut 7g, melon seeds benevolence 7g, shelled sesame 4g, almond
2g, thick chilli sauce 7g, soya sauce 4g, edible salt 4g, vegetable oil 4g, white wine 4g, chili oil slag 1g, monosodium glutamate 1g, citric acid 0.1g, three
Pasteur is gone out after chlorine sucrose 0.005g, the sapidity nucleotide disodium 0.005g, sodium benzoate 0.8g, dehydroactic acid sodium 0.8g are mixed packaging
Bacterium, you can obtain rapid lactic acid fermentation mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) product.
(8) mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) product index, wherein salinity 2.5%, total reducing sugar 1.4%, vitamin are detected
780 μ g/100g of total content, free amino acid (in terms of amino-acid nitrogen) 1.0g/100g, nitrous acid 2.6mg/1000g.Sense organ is sentenced
It is disconnected：Color and luster, bluish yellow red is alternate, the characteristic dark reddish brown having a style of one's own；The tart flavour of smell, fragrant and zymolysis radish, and be covered with peppery
The fragrance and pungent of green pepper；Mouthfeel, it is crispy and delicious, it is salty peppery moderate.
Embodiment 3
A kind of fermentation mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) and preparation method thereof, is as follows：
(1) the air-dried preserved radish strip 200g (moisture content for removing the 12cm long of impurity such as blackhead, the end of a thread, radish, the dish leaf of going rotten is chosen
18%).
(2) will be soaked in radish block pattern row pattern fermentation vat, the water surface is higher by material 15cm (material-water ratios 1:3) chlorination, is added
Calcium 0.3g, citric acid 0.3g, lactic acid 0.12g impregnate 6h.It cleans and cuts into 1cm radish fourths.
(3) the radish fourth cut is added into water 400g, be inoculated with compound lactobacillus liquid 24g, ferment 6h at a temperature of 30 DEG C；
The compound lactobacillus liquid be lactobacillus plantarum CICC20764, Lactococcus lactis CICC23610 by etc. mass ratioes it is mixed
Conjunction is fermented, and effective total viable count of compound lactobacillus liquid is 1.03 × 1010~1.21 × 1010cfu/g；
(4) after fermentation, edible salt 18g, calcium chloride 0.18g, citric acid 0.12g, glacial acetic acid 0.3g, burnt sulfurous are added
Sour sodium 0.6g, disodium ethylene diamine tetraacetate 0.006g impregnate 4h.
(5) take out the radish fourth steeped again to squeeze by 80% press ratio, obtain radish fourth 165g, contain ethyl lactate in radish fourth at this time
13mg/100g, acidity (in terms of lactic acid) 0.45/100g, 580 μ g/100g of vitamin total content, free amino acid is (with amino acid
State nitrogen meter) 1.0g/100g, Calcium Pectate 13mg/100g, miscellaneous bacteria number 5cfu/g
(6) pea benevolence 20g, shelled peanut 7g, melon seeds benevolence 7g, shelled sesame 4g, almond 2g are weighed again, add water 74g, edible salt
5.64g, sodium pyrosulfite 0.0705g calcium chloride 0.0705g, citric acid 0.0705g, lactic acid 0.0705g, sodium benzoate
0.0705g, disodium ethylene diamine tetraacetate 0.00141g impregnate 8h, and it is cooked to change clear water heating.
(7) radish fourth 165g is finally separately added into pea benevolence 20g, shelled peanut 7g, melon seeds benevolence 7g, shelled sesame 4g, almond
2g, thick chilli sauce 7g, soya sauce 4g, edible salt 4g, vegetable oil 4g, white wine 4g, chili oil slag 1g, monosodium glutamate 1g, citric acid 0.1g, three
Pasteur is gone out after chlorine sucrose 0.005g, the sapidity nucleotide disodium 0.005g, sodium benzoate 0.8g, dehydroactic acid sodium 0.8g are mixed packaging
Bacterium, you can obtain rapid lactic acid fermentation mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) product.
(8) mixed nuts soy preserved radish (being commonly called as 5 benevolence sauces) product index, wherein salinity 2.4%, total reducing sugar 1.6%, vitamin are detected
769 μ g/100g of total content, free amino acid (in terms of amino-acid nitrogen) 0.9g/100g, nitrous acid 3mg/1000g.Sense organ is sentenced
It is disconnected：Color and luster, bluish yellow red is alternate, the characteristic dark reddish brown having a style of one's own；The tart flavour of smell, fragrant and zymolysis radish, and be covered with peppery
The fragrance and pungent of green pepper.Mouthfeel, it is crispy and delicious, it is salty peppery moderate.
Claims (2)
1. a kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish, includes the following steps：
Supplementary material selects：Air-dry preserved radish strip；
Just bubble, cutting：It will be soaked in radish block pattern row pattern fermentation vat, the water surface is higher by material 15cm, material-water ratio 1:3 ~ 4,
It is added 0.05%~0.1%（W/V）Calcium chloride, 0.05%~0.1%（W/V）Citric acid, 0.02%~0.05%（W/V）Lactic acid impregnates 6h
~8h is cleaned and is cut into 1cm~2cm radish fourths；
Inoculating lactic acid ferments：The radish fourth input fermentation vat cut is by material water（W/W）Than 1:2 addition water, are inoculated with compound lactobacillus
Liquid, inoculum concentration is 4%~5% (W/W), and ferment 36h~6h at a temperature of 15 DEG C~30 DEG C；
The compound lactobacillus liquid be lactobacillus plantarum CICC20764, Lactococcus lactis CICC23610 by etc. mass ratioes mixing hair
Ferment forms, and effective total viable count of compound lactobacillus liquid is 1.03 × 1010~1.21 × 1010cfu/g；
Multiple bubble：After fermentation, it is added 3%~4%（W/W）Edible salt, 0.1%~0.2%（W/W）Sodium pyrosulfite, 0.03%~
0.05%（W/W）Calcium chloride, 0.02%~0.05%（W/W）Citric acid, 0.05%~0.1%（W/W）Glacial acetic acid, 0.001%~
0.005%（W/W）Disodium ethylene diamine tetraacetate continues to impregnate 3h~4h；
Squeezing：The radish fourth fermented is taken out by 80%（W/W）Press ratio is squeezed；
Mixed nuts pre-process：Pea benevolence, shelled peanut, melon seeds benevolence, shelled sesame, almond are by material water（W/W）Than 1:2 ~ 3 addition water and 4%
~6%（W/W）Edible salt, 0.05%~0.1%（W/W）Sodium pyrosulfite, 0.05%~0.1%（W/W）Calcium chloride, 0.05%~0.1%
（W/W）Citric acid, 0.05%~0.1%（W/W）Lactic acid, 0.05%~0.1%（W/W）Sodium benzoate, 0.001%~0.005%（W/W）
Disodium ethylene diamine tetraacetate impregnates 8~12h, and it is cooked to change clear water heating；
Seasoning, packaging and sterilizing：After radish fourth completes squeezing, be added pea benevolence, shelled peanut, melon seeds benevolence, shelled sesame, almond and
Sauces, packaging sterilizing can be obtained mixed nuts soy preserved radish product.
2. according to the method described in claim 1, it is characterized in that：In step（7）In, radish fourth, mixed nuts and seasoning are matched
Than parts by weight：
250~280 parts of zymolysis radish fourth, 30~35 parts of pea benevolence, 10~15 parts of shelled peanut, 10~15 parts of melon seeds benevolence, shelled sesame 5
~10 parts, it is 2~3 parts of almond, 10~15 parts of thick chilli sauce, 5~10 parts of soya sauce, 5~10 parts of edible salt, 5~10 parts of vegetable oil, white
5~10 parts of wine 1~2 part of chili oil slag, 1~2 part of monosodium glutamate, 0.1~0.2 part of citric acid, 0.005~0.01 part of Sucralose, is in
0.005~0.01 part of flavor nucleotide disodium, 0.08~0.12 part of sodium benzoate, 0.08~0.12 part of dehydroactic acid sodium.
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| CN110313573A (en) * | 2019-07-17 | 2019-10-11 | 湖北聚汇农业开发有限公司 | A kind of method of lactic fermentation leek ginger splices |
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| CN110313573A (en) * | 2019-07-17 | 2019-10-11 | 湖北聚汇农业开发有限公司 | A kind of method of lactic fermentation leek ginger splices |
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