CN110897124A - A method for preparing fermented shredded vegetables by low-temperature multi-stage fermentation and high-pressure multi-stage osmosis - Google Patents
A method for preparing fermented shredded vegetables by low-temperature multi-stage fermentation and high-pressure multi-stage osmosis Download PDFInfo
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Abstract
The invention discloses a method for preparing fermented shredded vegetables by low-temperature multi-stage fermentation in cooperation with high-pressure multi-stage permeation, which comprises the following steps: (1) pretreating downy sweet potato leaves, sesame leaves, purple cabbage, Chinese cabbage and amaranth; (2) mixing sweet potato leaves, sesame leaves, purple cabbage, Chinese cabbage and amaranth, adding the composite zymophyte physiological saline suspension, and performing multi-stage low-temperature fermentation; (3) quickly freezing by using liquid nitrogen; (4) carrying out two-stage microwave vacuum drying on the mixed shredded vegetable until the water content is 25-32%; (5) mixing the spicy permeating salad oil with the mixed shredded vegetable, vacuum packaging, and placing into an autoclave for multi-stage high-pressure permeation and sterilization. The method shortens the fermentation time from several days to 190-270 min, greatly improves the production efficiency, ensures the stability and uniformity of the fermentation, and is very suitable for industrialized, large-scale and standardized production.
Description
Technical Field
The invention relates to a method for preparing fermented shredded vegetables, in particular to a method for preparing fermented shredded vegetables by cooperation of low-temperature multi-stage fermentation and high-pressure multi-stage permeation.
Background
The lactic acid fermentation is adopted in the traditional leaf vegetable pickle, the product quality and safety cannot be better guaranteed due to the influence of various factors on the natural fermentation adopted in the traditional process, and the standardized production is limited to a great extent. Moreover, the production process of the traditional leaf vegetable pickles is not standard, the product quality is single, the raw materials are single, and the traditional leaf vegetable raw materials in many places are not fully utilized.
Disclosure of Invention
The invention aims to provide a method for preparing fermented shredded vegetables by low-temperature multi-stage fermentation in cooperation with high-pressure multi-stage permeation.
In order to achieve the above object, the present invention provides a method for preparing fermented shredded vegetables by low temperature multi-stage fermentation in cooperation with high pressure multi-stage osmosis, the method comprising:
(1) pretreating downy sweet potato leaf, sesame leaf, purple cabbage, Chinese cabbage and amaranth
Respectively boiling the downy sweet potato leaves, the sesame leaves, the purple cabbage, the Chinese cabbage and the amaranth in water, cooling to room temperature by using cold water after the boiling is finished, draining, shredding and drying for later use;
when the downy sweet potato leaves are boiled in water, 1.2-2.5% of salt, 3.5-4.8% of citric acid, 2.3-3.2% of calcium chloride, 2.5-3.3% of dry red pepper and 55-65% of downy sweet potato leaves by mass of water are added;
wherein when the purple cabbage, the Chinese cabbage or the amaranth is boiled, 1.5-2.8% of salt, 3.8-5.2% of citric acid and 58-68% of the purple cabbage, the Chinese cabbage or the amaranth are added according to the mass of water;
(2) low temperature multi-stage fermentation
And (2) pretreating the sweet potato leaves, sesame leaves, purple cabbage, Chinese cabbage and amaranth obtained in the step (1) according to a mass ratio of 1.2-1.5: 0.8-1.10: 1.1-1.3: 0.5-0.7: 0.9-1.3, adding 5-12% of composite zymophyte normal saline suspension by mass percent, and performing multi-stage low-temperature fermentation:
a first stage: fermenting for 2.5-4.5 h at 35-38 ℃;
and a second stage: fermenting for 4-6 h at 30-32 ℃;
a third stage: fermenting for 4-5 h at 20-28 ℃;
a fourth stage: fermenting for 10-12 h at 10-18 ℃;
a fifth stage: fermenting for 32-48 h at 1-5 ℃;
the composite fermentation liquor is prepared from 40-50% of bacteria by mass percentage with the concentration of 109cfu/mL leuconostoc mesenteroides normal saline suspension with the mass fraction of 50-60% and the bacteria concentration of 10%9cfu/mL mixed normal saline suspension of lactobacillus brevis and lactobacillus plantarum; the mass ratio of the lactobacillus brevis to the lactobacillus plantarum is 15-25: 30-45 parts of;
(3) liquid nitrogen quick freezing
Quickly freezing the mixed shredded vegetable fermented in the step (2) by adopting a liquid nitrogen quick-freezing tunnel;
(4) microwave vacuum drying
And (3) carrying out two-stage microwave vacuum drying on the mixed shredded vegetable subjected to quick freezing in the step (3) until the water content is 25-32%, wherein the two-stage microwave vacuum drying conditions are as follows:
a first stage: microwave power is 1000 watts, vacuum degree is-0.03 to-0.07 MPa, and drying is carried out;
and a second stage: mixing the mixed shredded vegetable subjected to the first-stage microwave vacuum drying with the tea-fragrant spicy liquid according to the mass ratio of 100: (10-25), mixing, and drying under the microwave power of 2000 watts and the vacuum degree of-0.03 to-0.07 MPa;
the preparation method of the tea-flavored spicy liquid comprises the following steps of preparing water, salt, chicken essence, chicken extract, rock sugar, green tea, dry red pepper, green pepper, red pepper powder, clove and aniseed according to the mass ratio of 1000: 15-20: 5-7: 3-6: 1-2: 13-25: 12-15: 7-15: 8-17: 12-20: 6-12: 5-8, boiling in water, and filtering to obtain a liquid which is a tea-flavored spicy liquid;
(5) high pressure multi-stage permeation and sterilization treatment
Mixing the spicy permeating salad oil with the mixed shredded vegetables obtained in the step (4) according to a mass ratio of 15-20: 100, mixing, vacuum packaging, and putting into an autoclave for multi-section high-pressure permeation and sterilization treatment:
a first stage: the high pressure is 220-280 MPa and is 6-12 min;
and a second stage: the high pressure is 420-450 MPa and is 12-18 min;
a third stage: the high pressure is 540-580 MPa for 10-16 min.
After the high-pressure multi-section permeation and sterilization treatment is finished, obtaining fermented shredded vegetables;
the spicy penetrating salad oil is prepared by mixing salad oil, salt, chopped garlic, chopped ginger, chopped scallion, star anise, fennel, dry red pepper, green pepper and red pepper in a mass ratio of 1000: 5-15: 8-12: 2-3: 7-13: 1.5-2.3: 3-5: 14-23: 4-7: 6-10, performing multistage vacuum low-temperature frying:
a first stage: frying under the conditions that the vacuum degree is-0.03 to-0.05 MPa and the temperature is 85 to 95 ℃;
and a second stage: frying under the conditions that the vacuum degree is-0.03 to-0.05 MPa and the temperature is 105 to 115 ℃;
and after the frying is finished, filtering to obtain the spicy permeating salad oil.
Preferably, in the step (1), the water boiling time of the downy sweet potato leaves, the purple cabbage, the Chinese cabbage and the amaranth is 30-80 s; the water boiling time of the sesame leaves is 45-105 s.
Preferably, in the step (2), the leuconostoc mesenteroides, the lactobacillus brevis and the lactobacillus plantarum are all cultured by adopting an MRS liquid culture medium, cultured in the MRS liquid culture medium at the temperature of 30 ℃, centrifuged, and supernatant liquid is removed, and the obtained bacteria are used for preparing physiological saline suspension bacteria.
Preferably, the time of the culture is 48 h; the centrifugal rotating speed is 5000 r/min.
Preferably, the leuconostoc mesenteroides is the leuconostoc mesenteroides which is preserved in China center for culture collection and management of industrial microorganisms and is numbered CICC 24385; the lactobacillus brevis is the lactobacillus brevis which is preserved in China center for the preservation and management of industrial microbial strains and is numbered CICC 24450; the lactobacillus plantarum is the lactobacillus plantarum deposited in China center for the preservation and management of industrial microbial strains, and is numbered CICC 23168.
Preferably, in the step (3), the liquid nitrogen is subjected to quick freezing, the temperature of a quick freezing tunnel is-60 to-95 ℃, and the quick freezing time is 15 to 25 min.
Preferably, in step (4), the two-stage microwave vacuum drying comprises: drying for 8-15 min; and a second stage: the drying time is 8-20 min.
Preferably, in the step (4), the tea-flavored spicy liquid is prepared by boiling for 12-15 min.
Preferably, in step (5), the multiple stages of vacuum low temperature frying are performed, the first stage: frying for 20-30 min; and a second stage: and (5) frying for 30-40 min.
Preferably, in the step (4), the tea-flavored spicy liquid is prepared by filtering with a 100-mesh filter screen; in the step (5), the spicy permeating salad oil is prepared, and the filtering is carried out by adopting a 80-mesh filter screen.
The method for preparing the fermented shredded vegetable by the cooperation of the low-temperature multi-stage fermentation and the high-pressure multi-stage permeation has the following advantages:
(1) the method of the invention carries out corresponding pretreatment on various raw materials and adopts a multi-section low-temperature fermentation technology, thereby not only ensuring that the prepared leaf vegetable products have no raw flavor, but also well ensuring the fermentation quality of the leaf vegetables in the fermentation process, and different unique flavors can be formed by adopting different strains for fermentation under different temperature conditions; the quantity and the quality of the adopted composite zymophyte fermentation liquor are more stable, and the low-temperature multi-section fermentation effect and the formation of fermentation flavor are ensured;
(2) according to the method, the fermented mixed cut leaf vegetables are subjected to liquid nitrogen quick-freezing treatment, so that the temperature requirement of low-temperature storage can be quickly met, the quality of the product can be kept from being damaged by larger ice crystals, the corresponding tissue structure can be better guaranteed, the purpose of long-term storage can be realized under the low-temperature condition, and the requirement of normal production can be met;
(3) according to the method, multi-section microwave vacuum drying dehydration treatment is adopted, the moisture of the surface tissue of the shredded leaf vegetables can be quickly removed under the condition of low power, the quality is kept better, a hard protective layer is not formed on the surface, the moisture in the second stage is not favorably removed, low-temperature vacuum microwave drying is firstly adopted, then high-temperature microwave drying is carried out, the moisture in the sample is favorably and smoothly removed, the absorption of the shredded leaf vegetables and the tea-fragrant spicy liquid is more favorably utilized, and certain flavor and fragrance are formed on the surface of the sample;
(4) the method of the invention adopts the vacuum low-temperature frying technology, and can rapidly blend various flavor components into salad oil at a rather low temperature, the frying temperature is greatly reduced, the color retention effect is realized, the oxygen concentration in the frying pan is greatly reduced, the degradation degree of grease is greatly reduced, and the corresponding flavor components can be protected to a certain degree;
(5) the method of the invention adopts high pressure multi-stage permeation and sterilization, can effectively maintain the original taste and the texture characteristics of the leaf vegetable shreds, leads the industrialized pickled vegetable products to be closer to the texture and the taste of the household pickled vegetable, and leads the cell membrane of the microorganism to be irreversibly damaged under the special stress action of the microorganism along with the pressure rise so as to lead the microorganism to die. The stress effect is enhanced along with the increase of the pressure, and the sterilization effect on the microorganisms is better;
(6) according to the method disclosed by the invention, the fermentation time is shortened from several days to 190-270 min, the production efficiency is greatly improved, the stability and uniformity of the fermentation are ensured, and the method is very suitable for industrial, large-scale and standardized production.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing fermented shredded vegetables by low-temperature multi-stage fermentation in cooperation with high-pressure multi-stage infiltration comprises the following steps:
(1) frost sweet potato leaf pretreatment
Selecting frost sweet potato leaves without diseases, rot and insect pests, elutriating for 4-5 times by warm water at 35-45 ℃, draining for 8-10 min, and then boiling in boiling water for 30-80 s, wherein the boiling water contains: 1.2-2.5% of salt by mass of water, 3.5-4.8% of food-grade citric acid, 2.3-3.2% of food-grade calcium chloride, 2.5-3.3% of dried red pepper and 55-65% of sweet potato leaves (the weight of the sweet potato leaves after water draining is recorded). After the water boiling is finished, rapidly cooling to room temperature by using cold water, draining for 20-30 min, then cutting into filaments with the length of 4-7 cm and the width of 0.5-1.0 cm, and blowing for 25-35 min by using a strong wind of a fan until the surfaces of the cut vegetables are dry and anhydrous for later use;
the sweet potato leaf contains high protein and fat, and also contains carotene, riboflavin, nicotinic acid, ascorbic acid, etc., and has the functions of tonifying deficiency, benefiting qi, strengthening spleen, strengthening kidney, benefiting lung, promoting fluid production, invigorating kidney, improving eyesight, resisting cancer, caring skin, and delaying aging. The frost sweet potato leaves are frosted sweet potato leaves, are black like agaric, and have better nutritional value and flavor than common sweet potato leaves.
(2) Sesame leaf pretreatment
Selecting disease-free, rot-free and insect-free sesame leaves, elutriating for 2-3 times by using tap water, draining for 12-16 min, boiling for 45-105 s in boiling water, rapidly cooling to room temperature by using cold water, draining for 20-30 min, cutting into filaments with the length of 6-12 cm and the width of 0.5-1.0 cm, and blowing by using a fan for 25-35 min until the surfaces of the filaments are dry and anhydrous for later use;
sesame leaves are leaves of sesame, especially white sesame leaves in Henan are the most aromatic, so that the sesame leaves are not only excellent edible dried vegetables, but also are remarkable medicines. The sesame leaves are neutral and bitter in taste, have the functions of nourishing liver and kidney, moistening dryness and lubricating intestines, and can treat diseases such as alopecia after diseases, body fluid deficiency and blood dryness, constipation, acute and chronic pharyngitis and the like.
(3) Pretreatment of purple cabbage, Chinese cabbage and amaranth
Selecting purple cabbage, Chinese cabbage and amaranth (stem removal) without diseases, rottenness and insect pests, cutting into filaments with the length of 4-8 cm and the width of 0.5-1.0 cm, elutriating with warm water of 40-50 ℃ for 2-3 times, draining for 15-22 min, and then boiling in boiling water for 30-80 s, wherein the boiling water contains: according to the mass of water, 1.5-2.8% of salt, 3.8-5.2% of food-grade citric acid and 58-68% of purple cabbage or Chinese cabbage or amaranth (the weight of the drained leaf vegetable raw materials is recorded), quickly cooling to room temperature by using cold water, draining for 30-40 min, and blowing by using a fan for 20-30 min until the surface of the shredded vegetables is dry and anhydrous for later use;
purple cabbage contains abundant vitamins C, E, β -carotene, sulfur elements, iron elements, and abundant bioactive substances, such as polyphenol, anthocyanin, thioglycoside and the like, also contains abundant glucosinolate, can be hydrolyzed under the action of gastrointestinal tract bacterial flora, and the hydrolysate not only has a protection effect on plants, but also is a main component with special flavor, has strong anticancer activity, anti-inflammatory activity and immunoregulation activity, and has a protection effect on cardiovascular, central nervous system and skin.
The Chinese cabbage contains more protein and vitamins than the apples and the pears, contains remarkable trace elements, is rich in vitamins, dietary fibers and antioxidant substances, and can promote intestinal tract movement and help digestion.
The amaranth contains more mineral substances such as iron, calcium and the like, contains more carotene and vitamin C, and has the effects of improving human immunity, promoting growth and development of children, accelerating fracture healing, losing weight, expelling toxin, preventing constipation and the like. The leaves, seeds and roots of amaranth can be used as medicines, have cool nature and sweet taste, enter large and small intestine channels, and can clear away heat and toxic materials, promote urination and remove dampness, and relieve constipation.
(4) Low temperature multi-stage fermentation
Mixing the shredded sweet potato leaves obtained in the step (1), the shredded sesame leaves obtained in the step (2) and the shredded purple cabbage, the Chinese cabbage and the amaranth obtained in the step (3) according to a mass ratio of 1.2-1.5: 0.8-1.10: 1.1-1.3: 0.5-0.7: 0.9-1.3, adding 5-12% of composite zymophyte normal saline suspension by mass percent, and performing multi-stage low-temperature fermentation.
Leading the difference of microorganisms according to different periods of pickle fermentation and preparing for subsequent liquid nitrogen freezing, wherein the multistage low-temperature fermentation conditions are as follows: fermenting for 2.5-4.5 h under the condition that the temperature is 35-38 ℃ which is the optimum growth temperature of the dominant fermentation microorganisms in the initial stage of the pickle; then, fermenting for 4-6 h at the temperature of 30-32 ℃; then fermenting for 4-5 h at the temperature of 20-28 ℃; and finally, reducing the temperature of the fermentation system in steps to prepare for the early-stage temperature of liquid nitrogen freezing, specifically fermenting for 10-12 h at 10-18 ℃ and finally fermenting for 32-48 h at 1-5 ℃.
In the last step of reducing the temperature of the fermentation system, the temperature gradient has longer fermentation time, the aim is to reduce the temperature of the system completely and uniformly, and in addition, the low temperature can inhibit the life growth activity of microorganisms, but can still slowly ferment under the condition so as to accumulate the flavor substances of the pickled vegetables.
The composite fermentation liquor is prepared by mixing 40-50% of bacteria by mass percentage with the concentration of 109cfu/mL leuconostoc mesenteroides normal saline suspension with the mass fraction of 50-60% and the bacteria concentration of 10%9cfu/mL Lactobacillus brevis and Lactobacillus plantarum mixed physiological saline suspension. Wherein the mass ratio of the lactobacillus brevis to the lactobacillus plantarum is 15-25: 30-45.
The leuconostoc mesenteroides, the lactobacillus brevis and the lactobacillus plantarum are all cultured by using an MRS liquid culture medium, cultured for 48 hours in the MRS liquid culture medium at the temperature of 30 ℃, centrifuged for 6-10 minutes at 5000r/min, and the supernatant is poured out to prepare the normal saline suspension bacteria.
Wherein, leuconostoc mesenteroides (CICC 24385), lactobacillus brevis (CICC 24450) and lactobacillus plantarum (CICC23168) are all purchased from China center for culture collection of industrial microorganisms.
The preparation method of the MRS culture medium comprises the following steps: 10.0g of casein, 10.0g of beef extract, 5.0g of yeast powder, 5.0g of glucose, 5.0g of sodium acetate, 2.0g of diammonium citrate, 801.0 g of Tween and K2HPO42.0g、MgSO4·7H2O 0.1g、CaCO320.0g and 1.0L of distilled water, and the culture medium is dissolved and mixed uniformly, sterilized at 121 ℃ for 15min, and then the pH is adjusted to 6.8.
The invention carries out corresponding pretreatment on various raw materials and adopts a multi-stage low-temperature fermentation technology, thereby not only ensuring that the prepared leaf vegetable products have no raw flavor, but also well ensuring the fermentation quality of the leaf vegetables in the fermentation process, and different unique flavors can be formed by adopting different strains for fermentation under different temperature conditions. In addition, the quantity and the quality of the adopted composite fermentation broth of the fermentation bacteria (group) are more stable, and the low-temperature multi-section fermentation effect and the formation of the fermentation flavor are well ensured.
(5) Liquid nitrogen quick freezing
And (3) quickly freezing the fermented mixed shredded vegetable obtained in the step (4) by adopting a liquid nitrogen quick-freezing tunnel, wherein the temperature of the quick-freezing tunnel is-60 to-95 ℃, the quick-freezing time is controlled to be 15 to 25min, the central temperature of a mixed system for fermenting the shredded vegetable can be quickly reduced from 1 to 5 ℃ to below-5 ℃ under the temperature and the processing time, the freezing process is quick freezing, and the shredded vegetable is packaged and stored at-18 ℃ for later use.
The quick freezing of the liquid nitrogen can ensure that the shredded vegetable fermentation mixture can be quickly frozen, the transfer of water in the shredded vegetable freezing process is reduced, so that the formation of large ice crystals and ice pins is avoided, the small changes of taste, texture and sense organ before and after the shredded vegetable is frozen are ensured, and the quality of the product is better ensured. Moreover, the aim of long-term storage is realized under the condition of low temperature, and the requirement of normal production is met.
(6) Preparation of tea-flavored spicy liquid
Preparing tea-flavored spicy liquid: 1000g of water, 15-20 g of salt, 5-7 g of chicken essence, 3-6 g of chicken extract, 1-2 g of rock candy, 13-25 g of green tea, 12-15 g of dry red pepper, 7-15 g of green pepper, 8-17 g of red pepper, 12-20 g of red pepper powder, 6-12 g of clove and 5-8 g of anise, treating the mixture by boiling water for 12-15 min, and filtering the mixture by a 100-mesh filter screen to obtain the liquid, namely the tea-fragrance spicy liquid.
(7) Microwave vacuum drying
Carrying out two-stage microwave vacuum drying on the mixed shredded vegetable subjected to quick freezing in the step (5) by adopting microwave vacuum drying equipment until the water content is 25-32%, wherein the two-stage microwave vacuum drying specifically comprises the following steps:
a first stage: the microwave power is 1000 watts, the vacuum degree is-0.03 to-0.07 MPa, and the drying time is 8 to 15 min;
and a second stage: mixing the mixed shredded vegetables subjected to the first-stage microwave vacuum drying with the tea-fragrant spicy liquid according to the mass ratio of 100: 10 to 25, drying for 8 to 20min under the microwave power of 2000 watts and the vacuum degree of-0.03 to-0.07 MPa, and taking out for later use.
The traditional hot air drying method has the defects of long drying time, large sensory quality crack of materials such as color and texture and the like, and the vacuum microwave drying method has the advantages of good drying effect, short drying time, small sensory influence on the materials and the like compared with the traditional drying method. Two-stage microwave vacuum drying is adopted: in the first stage, under the condition of low power, the moisture of the surface tissue of the shredded vegetables can be quickly removed and relatively good quality is kept, a hard protective layer is not formed on the surface, so that the removal of the moisture in the second stage is not facilitated, and the moisture content of the system is remarkably reduced under the condition that the sensory quality and the nutritional quality are not greatly changed after the microwave drying in the first stage, so that the surface of the shredded vegetables is in a small grid gap shape with drying and water shortage; and the second stage of power is increased, the temperature is firstly reduced and then increased, the tea-fragrance spicy liquid and the cut vegetables are mixed together for microwave vacuum drying, the tea-fragrance spicy liquid can well enter the interior of the cut vegetables from the small grid gaps to accelerate permeation, and the low temperature and then the high temperature are firstly reduced and then the water in the sample is smoothly removed, so that the adsorption of the cut vegetables and the tea-fragrance spicy liquid and the formation of certain flavor and fragrance on the surface of the sample are more favorably realized.
(8) Preparation of spicy penetrating salad oil
Preparation of spicy penetrating salad oil: 1000g of salad oil, 5-15 g of salt, 8-12 g of chopped garlic, 2-3 g of chopped ginger, 7-13 g of chopped scallion, 1.5-2.3 g of star anise, 3-5 g of fennel, 14-23 g of dry red pepper, 4-7 g of green pepper and 6-10 g of red pepper, and performing multi-stage vacuum low-temperature frying:
a first stage: frying for 20-30 min under the conditions that the vacuum degree is-0.03-0.05 MPa and the temperature is 85-95 ℃;
and a second stage: frying for 30-40 min under the conditions that the vacuum degree is-0.03-0.05 MPa and the temperature is 105-115 ℃.
After frying, filtering with 80 meshes to obtain the liquid which is spicy penetrating salad oil.
By adopting a vacuum low-temperature frying technology, various flavor components can be quickly blended into the salad oil at a relatively low temperature, the frying temperature is greatly reduced, the color can be kept, the oxygen concentration in the frying pan is greatly reduced, the degradation degree of oil is greatly reduced, and the corresponding flavor components can be protected to a certain degree.
(9) High pressure multi-stage permeation and sterilization treatment
Mixing the spicy permeating salad oil obtained in the step (8) with the mixed shredded vegetables according to a mass ratio of 15-20: 100, vacuum packaging, and putting the mixture into an autoclave for multi-section high-pressure permeation and sterilization treatment:
a first stage: the high pressure is 220-280 MPa and is 6-12 min;
and a second stage: the high pressure is 420-450 MPa and is 12-18 min;
a third stage: the high pressure is 540-580 MPa for 10-16 min.
Taking out to obtain a finished product.
Adopt syllogic high pressure infiltration and disinfect, the pressure of the supplementary infiltration of syllogic high pressure is from little to big, the shredded vegetable has complete mixing and slight osmotic effect with spicy permeation salad oil under lower pressure like this, thereupon under higher pressure condition, osmotic effect is in proper order carried forward one by one, the abundant infiltration of completion shredded vegetable and spicy salad oil that can be fine, it causes the change of material taste texture to the material oppression to have reduced disposable high pressure when guaranteeing better osmotic effect to operate like this, and the more disposable high pressure of syllogic high pressure infiltration (disposable high pressure infiltration is too big to the oppression effect of material, has hindered solid-liquid interaction) has better infiltration auxiliary effect. In addition, different types of microorganisms are different in tolerance to high pressure, the three-section high-pressure permeation is adopted to ensure that the sterilization effect is realized, the permeation of the feed liquid can be better completed, the special stress effect on the microorganisms is realized in the pressure gradient rising process, the cell membranes of the microorganisms are irreversibly damaged under the stress effect, so that the microorganisms die, the stress effect is enhanced along with the rising of the pressure, and the sterilization effect on the microorganisms is better.
Compared with the traditional heat sterilization technology, the high-pressure sterilization has no heat effect, short sterilization time and can well ensure the original flavor and texture characteristics of the materials, in the invention, the naturally fermented shredded vegetables and the shredded vegetables subjected to heat sterilization have larger difference in taste and color, so that the multi-section high-pressure sterilization can better present the crisp taste and the bright natural color of the shredded vegetables, the industrialized pickled vegetable products are closer to the texture and the flavor of household pickled vegetables, and the total number of bacterial colonies is reduced by 99.63 percent compared with the pickled vegetables which are not subjected to the treatment.
The shredded vegetable is prepared from various common leaf vegetable raw materials, is delicious and healthy, can be eaten more conveniently and quickly compared with kitchen cooking, and meets the requirements of tastes and mouthfeel of different consumers. In addition, the fermentation time which needs several days is shortened to 190-270 min, and the production efficiency is greatly improved, so that the stability and uniformity of fermentation are ensured, and the method is very suitable for industrial, large-scale and standardized production.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (10)
1. A method for preparing fermented shredded vegetables by low-temperature multi-stage fermentation in cooperation with high-pressure multi-stage infiltration is characterized by comprising the following steps:
(1) pretreating downy sweet potato leaf, sesame leaf, purple cabbage, Chinese cabbage and amaranth
Respectively boiling the downy sweet potato leaves, the sesame leaves, the purple cabbage, the Chinese cabbage and the amaranth in water, cooling to room temperature by using cold water after the boiling is finished, draining, shredding and drying for later use;
when the downy sweet potato leaves are boiled in water, 1.2-2.5% of salt, 3.5-4.8% of citric acid, 2.3-3.2% of calcium chloride, 2.5-3.3% of dry red pepper and 55-65% of downy sweet potato leaves by mass of water are added;
wherein when the purple cabbage, the Chinese cabbage or the amaranth is boiled, 1.5-2.8% of salt, 3.8-5.2% of citric acid and 58-68% of the purple cabbage, the Chinese cabbage or the amaranth are added according to the mass of water;
(2) low temperature multi-stage fermentation
And (2) pretreating the sweet potato leaves, sesame leaves, purple cabbage, Chinese cabbage and amaranth obtained in the step (1) according to a mass ratio of 1.2-1.5: 0.8-1.10: 1.1-1.3: 0.5-0.7: 0.9-1.3, adding 5-12% of composite zymophyte normal saline suspension by mass percent, and performing multi-stage low-temperature fermentation:
a first stage: fermenting for 2.5-4.5 h at 35-38 ℃;
and a second stage: fermenting for 4-6 h at 30-32 ℃;
a third stage: fermenting for 4-5 h at 20-28 ℃;
a fourth stage: fermenting for 10-12 h at 10-18 ℃;
a fifth stage: fermenting for 32-48 h at 1-5 ℃;
the composite fermentation liquor is prepared from 40-50% of bacteria with the concentration of 109cfu/mL leuconostoc mesenteroides normal saline suspension with mass fraction of 50-60%The concentration of the bacteria is 109cfu/mL mixed normal saline suspension of lactobacillus brevis and lactobacillus plantarum; the mass ratio of the lactobacillus brevis to the lactobacillus plantarum is 15-25: 30-45 parts of;
(3) liquid nitrogen quick freezing
Quickly freezing the mixed shredded vegetable fermented in the step (2) by adopting a liquid nitrogen quick-freezing tunnel;
(4) microwave vacuum drying
And (3) carrying out two-stage microwave vacuum drying on the mixed shredded vegetable subjected to quick freezing in the step (3) until the water content is 25-32%, wherein the two-stage microwave vacuum drying conditions are as follows:
a first stage: microwave power is 1000 watts, vacuum degree is-0.03 to-0.07 MPa, and drying is carried out;
and a second stage: mixing the mixed shredded vegetable subjected to the first-stage microwave vacuum drying with the tea-fragrant spicy liquid according to the mass ratio of 100: (10-25), mixing, and drying under the microwave power of 2000 watts and the vacuum degree of-0.03 to-0.07 MPa;
the preparation method of the tea-flavored spicy liquid comprises the following steps of preparing water, salt, chicken essence, chicken extract, rock sugar, green tea, dry red pepper, green pepper, red pepper powder, clove and aniseed according to the mass ratio of 1000: 15-20: 5-7: 3-6: 1-2: 13-25: 12-15: 7-15: 8-17: 12-20: 6-12: 5-8, boiling in water, and filtering to obtain a liquid which is a tea-flavored spicy liquid;
(5) high pressure multi-stage permeation and sterilization treatment
Mixing the spicy permeating salad oil with the mixed shredded vegetables obtained in the step (4) according to a mass ratio of 15-20: 100, mixing, vacuum packaging, and putting into an autoclave for multi-section high-pressure permeation and sterilization treatment:
a first stage: the high pressure is 220-280 MPa and is 6-12 min;
and a second stage: the high pressure is 420-450 MPa and is 12-18 min;
a third stage: the high pressure is 540-580 MPa for 10-16 min.
After the high-pressure multi-section permeation and sterilization treatment is finished, obtaining fermented shredded vegetables;
the spicy penetrating salad oil is prepared by mixing salad oil, salt, chopped garlic, chopped ginger, chopped scallion, star anise, fennel, dry red pepper, green pepper and red pepper in a mass ratio of 1000: 5-15: 8-12: 2-3: 7-13: 1.5-2.3: 3-5: 14-23: 4-7: 6-10, performing multistage vacuum low-temperature frying:
a first stage: frying under the conditions that the vacuum degree is-0.03 to-0.05 MPa and the temperature is 85 to 95 ℃;
and a second stage: frying under the conditions that the vacuum degree is-0.03 to-0.05 MPa and the temperature is 105 to 115 ℃; and after the frying is finished, filtering to obtain the spicy permeating salad oil.
2. The method for preparing the fermented shredded vegetable by the cooperation of the low-temperature multi-stage fermentation and the high-pressure multi-stage infiltration according to claim 1, wherein in the step (1), the poaching time of the downy sweet potato leaves, the purple cabbage, the Chinese cabbage and the amaranth is 30-80 s; the water boiling time of the sesame leaves is 45-105 s.
3. The method for preparing fermented shredded vegetable by low-temperature multi-stage fermentation in coordination with high-pressure multi-stage osmosis according to claim 1, wherein in step (2), the leuconostoc mesenteroides, the lactobacillus brevis and the lactobacillus plantarum are all cultured by using MRS liquid medium, cultured in the MRS liquid medium at 30 ℃, centrifuged, and supernatant removed, and the obtained strain is used for preparing physiological saline suspension bacteria.
4. The method for preparing fermented shredded vegetable under the coordination of low-temperature multi-stage fermentation and high-pressure multi-stage osmosis according to claim 3, characterized in that the cultivation time is 48 h; the centrifugal rotating speed is 5000 r/min.
5. The method for preparing fermented shredded vegetable with low-temperature multi-stage fermentation cooperated with high-pressure multi-stage infiltration according to claim 1, wherein the leuconostoc mesenteroides is leuconostoc mesenteroides deposited in China center for Industrial microbiological culture Collection, accession number CICC 24385; the lactobacillus brevis is the lactobacillus brevis which is preserved in China center for the preservation and management of industrial microbial strains and is numbered CICC 24450; the lactobacillus plantarum is the lactobacillus plantarum deposited in China center for the preservation and management of industrial microbial strains, and is numbered CICC 23168.
6. The method for preparing the fermented shredded vegetable under the cooperation of the low-temperature multi-stage fermentation and the high-pressure multi-stage permeation according to claim 1, wherein in the step (3), the liquid nitrogen is subjected to quick freezing, the temperature of a quick freezing tunnel is-60 to-95 ℃, and the quick freezing time is 15 to 25 min.
7. The method for preparing fermented shredded vegetable under the coordination of low-temperature multi-stage fermentation and high-pressure multi-stage infiltration according to claim 1, wherein in the step (4), the two-stage microwave vacuum drying is carried out, and the first stage: drying for 8-15 min; and a second stage: the drying time is 8-20 min.
8. The method for preparing fermented shredded vegetables according to claim 1, wherein in the step (4), the preparation of the tea-flavored spicy liquid is carried out for 12-15 min.
9. The method for preparing fermented shredded vegetable under the coordination of low-temperature multi-stage fermentation and high-pressure multi-stage infiltration according to claim 1, wherein, in the step (5), the multi-stage vacuum low-temperature frying, the first stage: frying for 20-30 min; and a second stage: and (5) frying for 30-40 min.
10. The method for preparing fermented shredded vegetables according to claim 1, wherein in the step (4), the preparation of the tea-flavored spicy liquid is carried out by filtering with a 100-mesh filter screen; in the step (5), the spicy permeating salad oil is prepared, and the filtering is carried out by adopting a 80-mesh filter screen.
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