阅读说明：本技术 一种酱腌菜腌制油及其制备方法 (A kind of pickled vegetable pickles oil and preparation method thereof ) 是由 曾益洪 范晓静 于 2019-08-27 设计创作，主要内容包括：本发明提供一种酱腌菜腌制油及其制备方法,具体涉及腌制食品技术领域。本发明以酱油原油为基础,采用夹层锅加热混合的形式与F55果葡糖浆、干贝素、食盐、山梨酸钾、脱氢乙酸钠、味精、I+G、一水柠檬酸等进行混合,制备出能够使酱腌菜保持高脆度、香味,提高酱腌菜食用安全性的酱腌菜腌制油,并使腌制油保持统一的色率,使腌制出的酱腌菜批间色泽鲜亮、无差异、不易变色,同时,还添加了姜黄、瑶柱、桂花、海带、柿饼、纳豆芽孢杆菌和双歧杆菌进行发酵,使腌制油腌制的酱腌菜香味浓郁持久,脆度长期保存在1690g以上,营养价值和食用安全性得到进一步提升,保质期长达12个月。(The present invention provides a kind of pickled vegetable and pickles oil and preparation method thereof, is specifically related to cure foods technical field.The present invention is based on soy sauce crude oil, mixed form and F55 fructose syrup are heated using jacketed pan, dried scallop powder, salt, potassium sorbate, dehydroactic acid sodium, monosodium glutamate, I+G, Citric Acid Mono etc. is mixed, preparing can make pickled vegetable keep high brittleness, fragrance, improve the marinated oil of pickled vegetable of pickled vegetable edible safety, and marinated oil is made to keep unified color rate, bright between criticizing the pickled vegetable being pickled out, indifference, it is not easy to change, simultaneously, it also added turmeric, precious jade column, sweet osmanthus, kelp, dried persimmon, bafillus natto and Bifidobacterium are fermented, the pickled vegetable aromatic flavour for keeping marinated oil marinated is lasting, brittleness long-term preservation is in 1690g or more, nutritive value and edible safety are further promoted, long shelf-life was up to 12 months.)

1. a kind of marinated oil of pickled vegetable, which is characterized in that in parts by mass, including following raw material: 350-550 parts of water, soy sauce are former 50-150 parts oily, 250-450 parts of F55 fructose syrup, 10-100 parts of salt, 0.1-1 parts of potassium sorbate, takes off 1-10 parts of dried scallop powder 0.1-1 parts of hydroacetic acid sodium, 10-100 parts of monosodium glutamate, 1-20 parts of I+G and 1-20 parts of Citric Acid Mono.

2. the preparation method that a kind of pickled vegetable described in claim 1 pickles oil, which comprises the following steps:

S1. by weight, water intaking, soy sauce crude oil, F55 fructose syrup, dried scallop powder, salt, potassium sorbate and dehydroactic acid sodium It is added in jacketed pan, is warming up to 50-90 DEG C, keep the temperature 10-20 minutes；

S2. monosodium glutamate, I+G and Citric Acid Mono is added, is warming up to 100-120 DEG C, 5-20 minutes are kept the temperature, then to the folder of jacketed pan It is passed through cooling water in layer, temperature is made to drop to 40-50 DEG C, the discharging of gained liquid obtains the marinated oil of pickled vegetable.

3. the preparation method that a kind of pickled vegetable according to claim 2 pickles oil, which is characterized in that be passed through in step S2 cold But after water makes temperature drop to the temperature, turmeric, precious jade column, sweet osmanthus, kelp, dried persimmon, natto gemma bar are added into jacketed pan Bacterium and Bifidobacterium are subsequently passed oxygen, are sealed by fermentation 12-22 hours, are then passed through carbon dioxide, and it is small to be sealed by fermentation 18-24 When, lower sediment thing is removed later, and remaining liq is gained liquid.

4. the preparation method that a kind of pickled vegetable according to claim 3 pickles oil, which is characterized in that in parts by mass, add Enter described turmeric 20-30 parts, 25-37 parts of precious jade column, 12-23 parts of sweet osmanthus, 15-23 parts of kelp, 5-15 parts of dried persimmon, bafillus natto 10-20 parts and Bifidobacterium 7-17 parts.

5. the preparation method that a kind of pickled vegetable according to claim 3 or 4 pickles oil, which is characterized in that the turmeric, precious jade Column, sweet osmanthus, kelp and dried persimmon carry out sterilization treatment before jacketed pan is added.

6. the preparation method that a kind of pickled vegetable according to claim 2 pickles oil, which is characterized in that the soy sauce crude oil Amino acid nitrogen content is in 1.0g/100ml or more.

7. a kind of preparation method of the marinated oil of pickled vegetable according to claim 2 or 6, which is characterized in that the soy sauce is former Oil is that high-salt fermentation technique is squeezed.

8. the preparation method that a kind of pickled vegetable according to claim 2 pickles oil, which is characterized in that measure the pickled vegetable The color rate of oil is pickled, if color rate is less than 120EBC, in parts by mass, caramel colorant 1-5 parts is added, adjusts color rate to 120- 150EBC。

[technical field]

The present invention relates to cure foods technical fields, and in particular to a kind of pickled vegetable pickles oil and preparation method thereof.

[background technique]

Pickled vegetable is the manufactured various vegetable products using different pickling technique using fresh vegetables melon and fruit as raw material General name, to be pickled based on pawpaw, cucumber, radish, root-mustard etc., marinated form has soy sauce, vinegar, salt water, sugar etc., has in China Far away history.Wherein, it is easy that tasty, easy to operate, salting period is short, has unique perfume and with one using soy sauce is marinated Fixed nutritive value has become the preferred forms of several pickled vegetables, is indispensable in daily life and deep ace-high tune One of taste non-staple food.

With the improvement of living standards, people to soy sauce pickle pickled vegetable mouthfeel and nutrient health focus more on, one As preference use traditional fermentation process prepare soy sauce, such soy sauce be after adding auxiliary material again by high-salt fermentation deploy system .Although the mouthfeel of pickled vegetable and fragrance is made to be improved to a certain extent, often saline taste is had a surplus, fragrance and brittleness It cannot be lasting.Meanwhile marinated pickled vegetable, nutritional ingredient can be lost, and almost only be left limited amino acid in marinated soy sauce Ingredient, nutritive value is not high, is also easy to generate and gather carcinogenic nitrite, is unfavorable for human health.

To meet the raising of the market economy level of consumption, adapting to the needs of consumer, it is badly in need of carrying out marinated soy sauce effective It improves, pointedly developing one kind can make pickled vegetable keep high brittleness, permanent fragrant, improve pickled vegetable nutritive value and eat The marinated oil of the pickled vegetable of safety.

[summary of the invention]

Goal of the invention of the invention is: for traditional pickled vegetable fragrance and brittleness cannot persistently, nutritive value and edible The not high problem of safety provides a kind of pickled vegetable and pickles oil and preparation method thereof.The present invention, which prepares, so that pickled vegetable is protected The marinated oil of high brittleness, the pickled vegetable of permanent fragrant is held, and marinated oil is made to keep unified color rate, is made between the pickled vegetable being pickled out batch It is bright, indifference, not easy to change, meanwhile, edible safety and nutritive value are also further promoted, and long shelf-life Up to 12 months.Another object of the present invention is to provide the preparation method that a kind of pickled vegetable pickles oil, this method is easy to operate, It is easily achieved, is suitable for large-scale production.

To achieve the goals above, The technical solution adopted by the invention is as follows:

A kind of marinated oil of pickled vegetable, in parts by mass, including following raw material: 350-550 parts of water, soy sauce crude oil 50-150 Part, 250-450 parts of F55 fructose syrup, 1-10 parts of dried scallop powder, 10-100 parts of salt, 0.1-1 parts of potassium sorbate, dehydroactic acid sodium 0.1-1 parts, 10-100 parts of monosodium glutamate, 1-20 parts of I+G and 1-20 parts of Citric Acid Mono.

A kind of above-mentioned pickled vegetable pickles the preparation method of oil, comprising the following steps:

S1. by weight, water intaking, soy sauce crude oil, F55 fructose syrup, dried scallop powder, salt, potassium sorbate and dehydrogenation second Sour sodium is added in jacketed pan, is warming up to 50-90 DEG C, keeps the temperature 10-20 minutes；

S2. monosodium glutamate, I+G and Citric Acid Mono is added, is warming up to 100-120 DEG C, 5-20 minutes are kept the temperature, then to jacketed pan Interlayer in be passed through cooling water, so that temperature is dropped to 40-50 DEG C, the discharging of gained liquid obtains the marinated oil of pickled vegetable.

Optimization, it is passed through in step S2 after cooling water makes temperature drop to the temperature, turmeric, precious jade is added into jacketed pan Column, sweet osmanthus, kelp, dried persimmon, bafillus natto and Bifidobacterium, are subsequently passed oxygen, are sealed by fermentation 12-22 hours, then It is passed through carbon dioxide, is sealed by fermentation 18-24 hours, removes lower sediment thing later, remaining liq is gained liquid.

Advanced optimize, in parts by mass, be added described turmeric 20-30 parts, 25-37 parts of precious jade column, 12-23 parts of sweet osmanthus, 15-23 parts of kelp, 5-15 parts of dried persimmon, 10-20 parts of bafillus natto and 7-17 parts of Bifidobacterium.

Further optimize, the turmeric, precious jade column, sweet osmanthus, kelp and dried persimmon carry out at sterilizing before jacketed pan is added Reason.

Further optimize again, the amino acid nitrogen content of the soy sauce crude oil is in 1.0g/100ml or more.

Further optimize again, the soy sauce crude oil is that high-salt fermentation technique is squeezed, after the completion of squeezing not It adds any auxiliary material and carries out allotment dilution.

Further optimize again, measure the color rate that the pickled vegetable pickles oil, if color rate is less than 120EBC, by quality Part meter, is added caramel colorant 1-5 parts, adjusts color rate to 120-150EBC.

Further optimize again, the caramel colorant is refined by white sugar.

Further optimize again, measures the pH value that the pickled vegetable pickles oil if pH value is greater than 5 and a water lemon is added Lemon acid for adjusting pH value is to 4-5.

In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:

1. based on soy sauce crude oil, mixed form and F55 fructose syrup, dried scallop are heated using jacketed pan by the present invention Element, salt, potassium sorbate, dehydroactic acid sodium, monosodium glutamate, I+G, Citric Acid Mono etc. are mixed, and pickled vegetable can be made by preparing High brittleness, fragrance are kept, the marinated oil of pickled vegetable of pickled vegetable edible safety is improved, and marinated oil is made to keep unified color rate, Make the pickled vegetable bright being pickled out, it is not easy to change, batch between indifference, meanwhile, also added turmeric, precious jade column, sweet osmanthus, sea Band, dried persimmon, bafillus natto and Bifidobacterium are fermented, and the pickled vegetable aromatic flavour for keeping marinated oil marinated is lasting, brittleness Long-term preservation is further promoted in 1690g or more, nutritive value and edible safety, and long shelf-life was up to 12 months.This hair Bright another object is, provides a kind of preparation method of marinated oil of pickled vegetable, this method is easy to operate, is easily achieved, is suitable for Large-scale production.

2. Citric Acid Mono, which is added, in the present invention can adjust marinated oily pH value, make potassium sorbate, dehydroactic acid sodium suitable Slightly acidic condition under play good Antimicrobial preservative effect, extend the shelf-life of the pickled vegetable using the marinated oil preparation, and And under conditions of subacidity, the pickled vegetable of preparation can be made more tender and crisp.

3. the present invention is passed through cooling water in jacketed pan and is quickly cooled down heated material, soy sauce crude oil can be made to keep original Color rate is constant, makes the pickled vegetable bright prepared, not easy to change.If not being passed through cooling water, but allow material natural cooling, Soy sauce crude oil color rate can then increased, then the pickled vegetable color prepared just becomes dull and is easy discoloration.

4. the present invention is added to the turmeric of fermentation, precious jade column, sweet osmanthus, kelp, dried persimmon, bafillus natto and Bifidobacterium, So that the marinated oil prepared is increased the persistence of pickled vegetable fragrance and brittleness, and inhibit the generation of nitrite, seeks simultaneously Feeding value is also improved.Wherein, turmeric, sweet osmanthus contain flavones, volatile oil, are able to ascend the lasting fragrance for pickling oil；Precious jade Column is regarded as seafood superfine product, and marinated oil can be made to have fresh and sweet time sweet mouthfeel；Kelp and dried persimmon contain algin and pectin respectively, It can permeate in pickled vegetable cell, the effect played protection pickled vegetable cell wall structure, maintain brittleness sustained, and in kelp It is the external source acidic amino acid of the extremely difficult synthesis of human body containing taurine, the metabolism generated with bafillus natto and Bifidobacterium Object increases jointly to be pickled the nutritive value of oil, the generation for inhibiting nitrite, extends the shelf-life.

The present invention is first passed through oxygen and carries out needing hair care ferment, make bacillus natto to ferment generate nutriment Nattokinase and The antibacterial materials such as antibacterial protein become the excellent bio-preservative for having both nutritive value, produce with potassium sorbate and dehydroactic acid sodium Raw synergistic function promotes fungistatic effect, and bafillus natto plays the role of promoting growth of probiotics, can stimulate double The growth of discrimination bacillus improves Bifidobacterium to the tolerance of aerobic environment, maintains bifidobacterium cells activity；It is passed through two later Carbonoxide carries out anaerobic fermentation, so that Bifidobacterium is generated vitamin under bafillus natto stimulation, improves the nutrition for pickling oil Value.Meanwhile the present invention in Bifidobacterium and bafillus natto can degrading nitrite, to inhibit nitrate It is formed, so that nitrate content is maintained the extremely low level of 2.5mg/kg for a long time hereinafter, improving the food of the pickled vegetable of marinated oil preparation Use safety.

The growth of bafillus natto and Bifidobacterium is using the sugar in F55 fructose syrup and dried persimmon as carbon in the present invention Source, using in precious jade column and soy sauce crude oil protein and amino acid as nitrogen source, can be realized good breeding and growth.

5. the present invention mixes colours to the marinated oil of preparation using addition caramel colorant, color rate is made to be maintained at 120- 150EBC, the color rate for making each batch pickle oil are maintained at a certain range, increase the stability of marinated pickled vegetable color, sauce is made to salt down It is dish bright, not easy to change.The best refining raw material of caramel colorant is white sugar, is refined using other carbohydrates such as honey, maltose, Caramel colorant stays color effect poor, and color rate is easy to increase and change colour, and influences marinated oil quality stability.

6. the soy sauce crude oil that the present invention uses is that high-salt fermentation technique is squeezed, do not added after the completion of squeezing any Auxiliary material carries out allotment dilution, and amino acid nitrogen content is able to maintain the genuine and fresh of soy sauce in 1.0g/100ml or more It is fragrant.

[specific embodiment]

Below with reference to embodiment, the invention will be further described.