阅读说明：本技术 一种利用发酵制备酱萝卜的方法 (Method for preparing pickled radish by fermentation ) 是由 滕建文 韦保耀 黄丽 夏宁 唐富豪 覃超 于 2020-07-23 设计创作，主要内容包括：本发明公开了一种利用发酵制备酱萝卜的方法,包括以下步骤：将萝卜清洗后切好风干；加入菌粉和酱油进行混合至萝卜完全吸收；将萝卜置于发酵罐的菜篮中真空发酵,在发酵结束前一天将上压板加压到最大使萝卜的卤汁完全流出,解除真空状态,将卤汁完全排出后,打开罐盖将萝卜取出；置于真空滚揉机中,加入调味剂后,真空滚揉至糖粉和味精全部被萝卜吸收；再置于冷冻盘中冷冻至萝卜干的中心温度为零下40℃,再转至冻干机中冻干；将冻干后的萝卜在一定的温湿环境下装袋包装。本发明的方法能够实现冻干酱萝卜低盐、减少漂洗脱盐等加工环节和缩短工艺流程,从而降低加工成本并保持产品含有高数量活菌和浓郁酱腌风味。(The invention discloses a method for preparing pickled radishes by fermentation, which comprises the following steps: cleaning radish, cutting and air drying; adding the fungus powder and the soy sauce, and mixing until the radish is completely absorbed; putting the radish into a vegetable basket of a fermentation tank for vacuum fermentation, pressurizing an upper pressure plate to the maximum one day before the fermentation is finished so that the marinade of the radish completely flows out, relieving the vacuum state, completely discharging the marinade, and opening a tank cover to take out the radish; placing in a vacuum rolling machine, adding flavoring agent, and rolling and kneading under vacuum until sugar powder and monosodium glutamate are completely absorbed by radix Raphani; then placing the dried radish in a freezing tray for freezing until the central temperature of the dried radish is minus 40 ℃, and transferring the dried radish to a freeze dryer for freeze drying; and (3) bagging and packaging the freeze-dried radish in a certain warm and humid environment. The method can realize low salt of the freeze-dried sauced radish, reduce processing links such as rinsing desalination and the like and shorten the process flow, thereby reducing the processing cost and keeping the product containing high-quantity viable bacteria and strong sauce pickling flavor.)

1. A method for preparing sauced radish by fermentation is characterized by comprising the following steps: the method comprises the following steps:

(1) pretreatment: cleaning radish, cutting into small pieces or strips, and drying with hot air at certain temperature and humidity until the water content of radish is 60-70% to obtain semi-dried radish;

(2) mixing materials: weighing the bacterial powder according to a certain weight ratio, adding cold boiled water to dissolve the bacterial powder, weighing a certain amount of soy sauce, adding the soy sauce into the radish dried in the step (1), and fully stirring and mixing until the liquid is completely absorbed by the radish;

(3) fermentation: putting the radishes obtained in the step (2) into a vegetable basket of a fermentation tank in order, filling the vegetable basket, connecting a pressing device on a tank cover of the fermentation tank after an upper pressing plate is installed, covering the fermentation tank, fastening and sealing the fermentation tank, communicating an air suction opening of the fermentation tank with a vacuum pump for vacuumizing so that the interior of the fermentation tank is kept in a vacuum state, standing so that the radishes are naturally fermented for a period of time, and sauce marinade seeped in the fermentation process can freely fall into a space below the vegetable basket so that the fermentation process is always kept in a wet solid state fermentation state without the marinade;

(4) blending: putting the radishes obtained in the step (3) into a vacuum tumbling machine, adding a flavoring agent, and tumbling in vacuum until sugar powder and monosodium glutamate are completely absorbed by the radishes;

(5) freeze-drying: placing the radishes obtained in the step (4) in a freezing tray to be frozen until the central temperature of the dried radishes is below 40 ℃, and then transferring the radishes to a freeze dryer to be freeze-dried;

(6) packaging: and (3) bagging and packaging the freeze-dried radish in a certain warm and humid environment.

2. The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: in the step (1), the temperature of the hot air is 50-60 ℃, and the humidity is 20-25%.

3. The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: in the step (2), the bacterium powder is one or more mixed strains of lactobacillus wessensis, leuconostoc mesenteroides, lactobacillus plantarum, lactococcus lactis, lactobacillus acidophilus, lactobacillus brevis, lactobacillus pentosus and lactobacillus casei which are separated from fermented vegetables, and the soy sauce is low-salt solid fermented soy sauce which is free of preservatives and has the salt content of about 16%.

4. The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: the addition amount of the fungus powder is 0.01-0.03% of the weight of the semi-dry radish, and the addition amount of the soy sauce is 15-20% of the weight of the semi-dry radish.

5. The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: in the step (3), the vacuum degree of the vacuum pumping is below-0.05 MP, the fermentation temperature is 20-30 ℃, and the fermentation time is 15-30 days.

6. The method for preparing pickled radish by fermentation according to claim 5, wherein the method comprises the following steps: the fermentation cylinder is for being equipped with the hollow sealed jar body of sealed cover, and the internal middle and lower part of jar sets up the baffle, is equipped with the through-hole on this baffle, and this internal separable basket that is equipped with of jar, on the baffle in the jar body can be put into just to the basket, makes thick gravy filter out smoothly, the bottom of the jar body is equipped with the leakage fluid dram, be equipped with extraction opening and gas vent on the cover, the inboard of this cover is equipped with the top board, the top board communicates to the cover top and sets up the handle and can twist soon to reciprocate.

7. The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: in the step (4), the adding amount of the flavoring agent is 12-18% of sugar powder and 1-3% of monosodium glutamate of the fermented radish respectively, and the sugar powder is white granulated sugar or glucose.

The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: in the step (5), the freeze-drying conditions are that the temperature of a cold trap is 40 ℃ below zero, the vacuum degree is 30ba, and the temperature of a heating plate and the freeze-drying time are set in two stages during freeze-drying: in the 1 st stage, the temperature is 50 ℃ and the time is 10-12 h; the 2 nd stage is at 40 deg.C for 8 h.

8. The method for preparing pickled radish by fermentation according to claim 1, wherein the method comprises the following steps: in the step (6), the temperature and humidity of the environment of the package are 20 ℃ and 40% of humidity, and the package is packed by vacuum nitrogen filling of an aluminum thin bag.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing pickled radishes by fermentation.

Background

The pickled radish is a traditional dish for eating food, and is generally prepared by pickling half-dried radish, or taking pickled radish embryos as a raw material and adding a flavor sauce.

The traditional pickled radish is a high-salt pickled vegetable, the salt content of which is generally higher than 5 percent, and the aims of inhibiting microbial pollution in the pickling process and facilitating the storage of the pickled radish are fulfilled. The conventional pickled radish products generally contain a certain amount of lactic acid bacteria when stored in a pickling container.

In order to meet annual supply and normal-temperature circulation, the modern food industry usually uses traditional pickled radishes as raw materials, adopts a bottling or bagging mode, and carries out fresh-keeping through a post-sterilization or non-thermal sterilization process combining high salt and a preservative. Due to the use of bactericides or preservatives, such products do not contain any live lactic acid bacteria.

With the pursuit of people for health and low salt of food, enterprises begin to produce low-salt seasoning paste radish, namely, the low-salt seasoning paste radish is prepared by taking high-salt pickled radish as a raw material, rinsing to remove salt and then seasoning. The process can reduce the salinity of product, but increase the process, labor and equipment, reduce the flavor of product, and reduce the viable bacteria loss of lactobacillus.

The rapid development of instant staple foods such as instant rice, noodles, rice flour and the like needs to be matched with dishes similar to sauced radish. These dishes are either produced in a semi-dry or semi-solid, sterilized or preserved form, as described above, or are expressed in a dry form. The freeze-dried instant seasoning dish is popular in instant food, and the food is preserved by drying, so that the product can meet the requirements of no preservative, good flavor and nutrition preservation and convenient eating. However, lyophilization is the most energy intensive process used in the drying art. The traditional pickled vegetables are rinsed and desalted before freeze-drying, so that the cost is increased more, live bacteria are lost in the salt removing process, and the live bacteria are difficult to store in the freeze-drying process. Therefore, how to rapidly and simply prepare the convenient pickled radish with low salt, high viable bacteria, pure flavor and low cost is a problem to be solved urgently.

Disclosure of Invention

The invention aims to: aiming at the problems mentioned in the background technology, the invention aims to provide a fermentation and processing method of instant sauced radish, namely, the processing links such as rinsing desalination and the like are reduced and the process flow is shortened through low-salt solid anaerobic fermentation and freeze-drying process, so as to reduce the processing cost of the freeze-dried instant low-salt sauced radish and keep the product containing high-quantity viable bacteria and strong sauce pickling flavor.

In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:

a method for preparing pickled radish by fermentation comprises the following steps:

(1) pretreatment: cleaning radish, cutting into small pieces or strips, and drying with hot air at certain temperature and humidity until the water content of radish is 60-70% to obtain semi-dried radish;

(2) mixing materials: weighing the bacterial powder according to a certain weight ratio, adding cold boiled water to dissolve the bacterial powder, weighing a certain amount of soy sauce, adding the soy sauce into the radish dried in the step (1), and fully stirring and mixing until the liquid is completely absorbed by the radish;

(3) fermentation: putting the radishes obtained in the step (2) into a vegetable basket of a fermentation tank in order, filling the vegetable basket, connecting a pressing device on a tank cover of the fermentation tank after an upper pressing plate is arranged, covering the fermentation tank, fastening and sealing the fermentation tank, communicating an air suction opening of the fermentation tank with a vacuum pump for vacuumizing so that the interior of the fermentation tank is kept in a vacuum state, standing the radish for natural fermentation for a period of time, and allowing sauce marinade seeped in the fermentation process to freely fall into a space below the vegetable basket so that the fermentation process is always kept in a solid state fermentation state in which the radishes are wet but not marinade; pressurizing the upper pressing plate to the maximum one day before the fermentation is finished so that the radish marinade completely flows out, opening the exhaust port to release the vacuum state, completely discharging the marinade, and opening the tank cover to take out the radish;

(4) blending: putting the radishes obtained in the step (3) into a vacuum tumbling machine, adding a flavoring agent, and tumbling in vacuum until sugar powder and monosodium glutamate are completely absorbed by the radishes;

(5) freeze-drying: placing the radishes obtained in the step (4) in a freezing tray to be frozen until the central temperature of the dried radishes is below 40 ℃, and transferring the radishes to a freeze dryer to be freeze-dried;

(6) packaging: and (3) bagging and packaging the freeze-dried radish in a certain warm and humid environment.

Further, in the step (1), the temperature of the hot air is 50-60 ℃, and the humidity is 20-25%.

Further, in the step (2), the bacteria powder is one or more mixed bacteria of lactobacillus weissensis, leuconostoc mesenteroides, lactobacillus plantarum, lactococcus lactis, lactobacillus acidophilus, lactobacillus brevis, lactobacillus pentosus and lactobacillus casei which are separated from fermented vegetables, and the soy sauce is low-salt solid fermented soy sauce which is free of preservatives and has the salt content of about 16%.

Furthermore, the addition amount of the bacterial powder is 0.01-0.03% of the weight of the semi-dried radish, and the addition amount of the soy sauce is 15-20% of the weight of the semi-dried radish.

Further, in the step (3), the vacuum degree of the vacuum pumping is below-0.05 MP, the fermentation temperature is 20-30 ℃, and the fermentation time is 15-30 days.

Further, the fermentation cylinder is the sealed jar of body of cavity for being equipped with sealed cover, and the internal middle and lower part of jar sets up the baffle, is equipped with the through-hole on this baffle, and this internal separable basket that is equipped with of jar, the basket can be put into just on the baffle in the jar body, make thick gravy filter out smoothly, the bottom of the jar body is equipped with the leakage fluid dram, be equipped with extraction opening and gas vent on the cover, the inboard of this cover is equipped with the top board, the top board communicates to the cover top and sets up the handle and can twist soon and revolve and reciprocate.

Further, in the step (4), the adding amount of the flavoring agent is 12-18% of sugar powder and 1-3% of monosodium glutamate of the fermented radish respectively, and the sugar powder is white granulated sugar or glucose.

Further, in the step (5), the freeze-drying conditions are that the temperature of a cold trap is 40 ℃ below zero, the vacuum degree is 30ba, and the temperature of a heating plate and the freeze-drying time are set in two stages during freeze-drying: in the 1 st stage, the temperature is 50 ℃ and the time is 10 to 12 hours; the 2 nd stage is at 40 deg.C for 8 hr.

Further, in the step (6), the temperature and humidity of the environment of the package are 20 ℃ and 40% of humidity, and the package is packed by vacuum nitrogen filling of an aluminum thin bag.

The whole method of the invention comprises the following processing flows:

fresh radish → selecting, cleaning, cutting → air drying → adding strains, stirring and mixing → fermenting in a fermentation tank → discharging, blending → freeze-drying → packaging and obtaining the finished product.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

(1) the design and application of the halogen-free fermentation tank can realize anaerobic temperature-controlled solid state fermentation, so that the risk of infectious microbes in the fermentation process is reduced, and the addition amount of the salt can be reduced to about 2 percent; and the water content of the sauced radish is gradually reduced in the fermentation process, and the water content of the obtained fermented product is lower than 50%. The result not only makes the fermented product not need to be rinsed and desalted, but also reduces the water content (about more than 80%) by about 50% compared with the traditional fermented product, increases the delivery quantity of the freeze dryer in unit area and unit freeze-drying time by more than 1 time, and further reduces the processing cost.

(2) The controllable fermentation process of the halogen-free low-salt fortified strain of the sauced radish is realized, and the fortified lactobacillus enters radish tissues after proliferation and realizes colonization in the tissues. Because the fermented sauced radish does not need rinsing and desalting, the danger that the lactic acid bacteria are eluted is avoided. The solid seasoning process after fermentation is carried out under the vacuum tumbling condition, and the phenomenon that radish juice runs off in the seasoning process is difficult to occur because the water content of the pickled radish is only 50 percent, namely the pickled radish is still in a solid state after seasoning and does not have juice exudation, so that lactic acid bacteria carried by the radish are well protected in the seasoning process.

(3) The colonization of lactobacillus in radish tissue is beneficial to the protection of the freeze-drying processing process. Because the water content of the dried raw material is lower, the protection of the freeze-drying process is more facilitated, and therefore, the sauced radish after freeze-drying keeps high viable count and is stable and good in storage period.

Drawings

FIG. 1 is a schematic view of a fermenter;

FIG. 2 is a scanning electron micrograph of the dried radish slices prepared in example 3.

In the attached drawing, a pot cover 1, a pot body 2, a vegetable basket 3, a partition plate 4, a liquid outlet 5, an upper pressure plate 6, a handle 7, an air pumping hole 8, an air outlet 9 and a temperature control jacket 10.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.