阅读说明：本技术 一种复合芒果泡菜及其加工方法 (Composite mango pickle and processing method thereof ) 是由 谭琳 于 2021-08-30 设计创作，主要内容包括：本发明提供一种复合芒果泡菜及其加工方法,包括以下重量份原料：芒果30～40份、胡萝卜10～15份、辣椒5～10份、姜片2～5份、盐3～4份、糖1～2份、香辛料0.5～1份、渗香液0.2～0.8份、羽衣甘蓝浸提液1～3份、竹荪乳酸发酵液2～5份,各原料科学配比,协同发挥其作用,制得的芒果泡菜亚硝酸含量≤1.5mg/kg,有机酸含量＞10.4,挥发性物质醇类含量达到5.08％,酯类达到1.35％,烯类达到93.2％。(The invention provides a composite mango pickle and a processing method thereof, wherein the composite mango pickle comprises the following raw materials in parts by weight: 30-40 parts of mango, 10-15 parts of carrot, 5-10 parts of hot pepper, 2-5 parts of ginger slices, 3-4 parts of salt, 1-2 parts of sugar, 0.5-1 part of spice, 0.2-0.8 part of fragrance permeating liquid, 1-3 parts of collard leaching liquor and 2-5 parts of dictyophora lactic acid fermentation liquor, wherein the raw materials are scientifically matched and play a role synergistically, the content of nitrous acid in the prepared mango pickle is less than or equal to 1.5mg/kg, the content of organic acid is greater than 10.4, the content of volatile substance alcohol is up to 5.08%, the content of ester is up to 1.35%, and the alkene is up to 93.2%.)

1. A compound mango pickle is characterized in that: the feed comprises the following raw materials in parts by weight: 30-40 parts of mango, 10-15 parts of carrot, 5-10 parts of hot pepper, 2-5 parts of ginger slices, 3-4 parts of salt, 1-2 parts of sugar, 0.5-1 part of spice, 0.2-0.8 part of fragrance permeating liquid, 1-3 parts of collard leaching liquor and 2-5 parts of dictyophora indusiata lactic acid fermentation liquid.

2. The compound mango pickle as defined in claim 1, characterized in that: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 0.6 part of fragrance permeating liquid, 2 parts of collard leaching liquor and 3 parts of bamboo fungus lactic acid fermentation liquid.

3. The compound mango pickle as defined in claim 1, characterized in that: the spice is prepared by grinding pepper, anise and bay leaves in a ratio of 1-5: 1-8: 1.

4. The compound mango pickle as defined in claim 1, characterized in that: the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill, heating and extracting fragrance liquid with ethanol under vacuum condition, and performing reverse osmosis filtration.

5. The compound mango pickle as claimed in claim 3, characterized in that: the fragrance permeating liquid is prepared by micronizing fennel, gardenia jasminoides, rosemary and dill in a weight ratio of 1-3: 1-5: 2-10: 5-12 to 300-500 meshes, heating and extracting fragrance liquid by using ethanol at a vacuum degree of-0.12-0.03 MPa and at a temperature of 70-90 ℃, and then performing reverse osmosis filtration at a pressure of 0.2-0.4 MPa to obtain the fragrance permeating liquid.

6. The compound mango pickle as defined in claim 1, characterized in that: the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1: 1-3, and the adding amount of the cellulase is 0.01-0.5U/g, the leaching temperature is 60-80 ℃, and the leaching time is 20-60 min.

7. The compound mango pickle as defined in claim 1, characterized in that: the bamboo fungus lactic acid fermentation liquor is prepared by drying bamboo fungus in the shade, adding active lactic acid bacteria, fermenting for 5-10 hours at the temperature of 28-35 ℃ with the mass-volume ratio g/mL of the dried bamboo fungus to the active lactic acid bacteria being 3-5: 40.

8. The preparation method of compound mango pickle as claimed in claim 1, characterized in that: the method comprises the following steps:

s1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the hot pepper, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 40-80 min, adding the fragrance permeating liquid, the collard leaching liquid and the bamboo fungus lactic acid fermentation liquid into the mixture, and performing oil-sealing fermentation for more than 10 days to obtain the composite mango pickle.

Technical Field

The invention relates to the field of food processing, in particular to compound mango pickle and a processing method thereof.

Background

The Chinese pickles have long history, are widely distributed, have deep culture base, are rich in dominant probiotics mainly comprising lactic acid bacteria, have pure flavor, are inherited for thousands of years and continue to the present. The pickle is a fermented food for cold processing of fresh vegetables, contains abundant inorganic substances and mineral substances such as vitamins, calcium, phosphorus and the like and more than ten kinds of amino acids required by human bodies, has the effects of stimulating appetite, improving the intestinal environment, helping digestion and absorption and preventing diseases such as arteriosclerosis and the like, is popular with consumers, is fermented only by simple raw materials on the basis of natural fermentation in families and industrialized pickles in China, and is long in fermentation period, easy to grow flowers, uncontrollable in pickle quality and incapable of guaranteeing safety, and the problem of high content of nitrate and nitrite exists in the pickles in China all the time. In the vegetable fermentation process, a large amount of nitrate is gradually reduced into nitrite by nitrate reductase, so that the accumulation of nitrite is inevitable. Nitrite enters blood to react with hemoglobin to form methemoglobin, which causes methemoglobinemia. Carcinogenesis is also a potential hazard of nitrite, which can react with amines, which are decomposition products of proteins in foods, to produce N-nitroso compounds with carcinogenicity. The nitrite content in the pickle is controlled and reduced to reduce the harm to human body.

Disclosure of Invention

In view of the above, the invention provides a compound mango pickle and a processing method thereof, which solve the above problems.

The technical scheme of the invention is realized as follows: the composite mango pickle comprises the following raw materials in parts by weight: 30-40 parts of mango, 10-15 parts of carrot, 5-10 parts of hot pepper, 2-5 parts of ginger slices, 3-4 parts of salt, 1-2 parts of sugar, 0.5-1 part of spice, 0.2-0.8 part of fragrance permeating liquid, 1-3 parts of collard leaching liquor, 2-5 parts of bamboo fungus lactic acid fermentation liquor and hot pepper which is screw pepper.

Further, the compound mango pickle comprises the following raw materials in parts by weight: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 0.6 part of fragrance permeating liquid, 2 parts of collard leaching liquor and 3 parts of bamboo fungus lactic acid fermentation liquid.

Further, the spice is prepared by grinding pepper, anise and bay leaves in a ratio of 1-5: 1-8: 1.

Further, the fragrance permeating liquid is prepared by carrying out superfine grinding on fennel, gardenia jasminoides, rosemary and dill, heating and extracting the fragrance liquid by using ethanol under a vacuum condition, and then carrying out reverse osmosis filtration.

Further, the fragrance permeating liquid is prepared by micronizing fennel, gardenia jasminoides, rosemary and dill in a weight ratio of 1-3: 1-5: 2-10: 5-12 to 300-500 meshes, heating and extracting the fragrance liquid at a vacuum degree of-0.12 to-0.03 MPa and at a temperature of 70-90 ℃ by using ethanol, and then performing reverse osmosis filtration under a pressure of 0.2-0.4 MPa to obtain the fragrance permeating liquid.

Further, the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1: 1-3, the adding amount of the cellulase is 0.01-0.5U/g, the leaching temperature is 60-80 ℃, and the leaching time is 20-60 min.

Further, the dictyophora indusiata lactic acid fermentation liquor is prepared by drying dictyophora indusiata in the shade, adding active lactic acid bacteria (liquid), fermenting for 5-10 hours at the temperature of 28-35 ℃ with the mass-volume ratio g/mL of the dried dictyophora indusiata to the active lactic acid bacteria being 3-5: 40.

Further, the preparation method of the compound mango pickle comprises the following steps:

s1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the hot pepper, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 40-80 min, adding the fragrance permeating liquid, the collard leaching liquid and the bamboo fungus lactic acid fermentation liquid into the mixture, and performing oil-sealing fermentation for more than 10 days to obtain the composite mango pickle.

Compared with the prior art, the invention has the beneficial effects that:

the raw materials are adjusted, and the fragrance permeating liquid, the collard leaching liquor and the dictyophora phalloidea lactic acid fermentation liquor are added, so that the content of nitrite is reduced in a scientific matching mode, the content of organic acid is improved, substances in spices can be released after superfine grinding by the fragrance permeating liquid and permeate into the mango pickles in the long-time pickling process, the mango pickles have high compatibility, the fermented and fragrance permeated mango pickles have natural and lasting fragrance, the collard leaching liquor contains substances for inhibiting nitrite or can promote the reduction of the nitrite, the accumulation of nitrite in the pickles is effectively relieved, and more organic acid is generated in the fermentation process of mango and carrot due to the addition of the dictyophora phalloidea lactic acid fermentation liquor; the content of nitrous acid in the mango pickle prepared by the method is less than or equal to 1.5mg/kg, the content of organic acid is more than 10.4, the content of volatile substance alcohol reaches 5.08%, the content of alcohol reaches 1.35%, and the content of alkene reaches 93.2%.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.

Example 1

The composite mango pickle comprises the following raw materials in parts by weight: 30 parts of mango, 10 parts of carrot, 5 parts of capsicum frutescens, 2 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.5 part of spice, 0.2 part of fragrance permeating liquid, 1 part of collard leaching liquor and 2 parts of dictyophora phalloidea lactic acid fermentation liquid,

the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill at a weight ratio of 1:1:2:5 to 300 mesh, heating and extracting fragrance liquid with ethanol at 70 deg.C under vacuum degree of-0.12 MPa, performing reverse osmosis filtration under reverse osmosis filtration pressure of 0.2MPa to obtain fragrance permeating liquid,

the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1:1, the adding amount of the cellulase is 0.01U/g, the leaching temperature is 60 ℃, and the leaching time is 20 min;

the bamboo fungus lactic acid fermentation liquor is prepared by drying bamboo fungus in the shade, adding active lactic acid bacteria, and fermenting at 28 ℃ for 5 hours, wherein the mass-volume ratio g/mL of the dried bamboo fungus to the active lactic acid bacteria is 3: 40.

Example 2

The composite mango pickle comprises the following raw materials in parts by weight: 40 parts of mango, 15 parts of carrot, 10 parts of hot pepper, 5 parts of ginger slices, 4 parts of salt, 2 parts of sugar, 1 part of spice, 0.8 part of fragrance permeating liquid, 3 parts of collard leaching liquor and 5 parts of bamboo fungus lactic acid fermentation liquor,

the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill at a weight ratio of 3:5:10:12 to 500 mesh, heating and extracting fragrance liquid with ethanol at 90 deg.C under vacuum degree of-0.03 MPa, performing reverse osmosis filtration under reverse osmosis filtration pressure of 0.4MPa to obtain fragrance permeating liquid,

the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1:3, the adding amount of the cellulase is 0.5U/g, the leaching temperature is 80 ℃, and the leaching time is 60 min;

the bamboo fungus lactic acid fermentation liquor is prepared by drying bamboo fungus in the shade, adding active lactic acid bacteria, and fermenting at 35 ℃ for 10 hours, wherein the mass-volume ratio g/mL of the dried bamboo fungus to the active lactic acid bacteria is 5: 40.

Example 3

The composite mango pickle comprises the following raw materials in parts by weight: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 0.6 part of fragrance permeating liquid, 2 parts of collard leaching liquor and 3 parts of dictyophora phalloidea lactic acid fermentation liquid,

the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill at a weight ratio of 2:3:6:8 to 400 mesh, heating and extracting fragrance liquid with ethanol at 80 deg.C under vacuum degree of-0.09 MPa, performing reverse osmosis filtration under reverse osmosis filtration pressure of 0.3MPa to obtain fragrance permeating liquid,

the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1:2, the adding amount of the cellulase is 0.03U/g, the leaching temperature is 70 ℃, and the leaching time is 40 min;

the dictyophora indusiata lactic acid fermentation liquor is prepared by drying dictyophora indusiata in the shade, adding active lactic acid bacteria, fermenting for 8 hours at the temperature of 30 ℃, wherein the mass-volume ratio g/mL of the dried dictyophora indusiata to the active lactic acid bacteria is 4: 40;

the following preparation methods were used in the above examples 1 to 3:

s1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the chilli, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 60min, adding the fragrance permeating liquid, the collard leaching liquor and the bamboo fungus lactic acid fermentation liquid into the mixture, and performing oil-sealed fermentation for more than 10 days to obtain the composite mango pickle.

Example 4

The difference between the embodiment and the embodiment 3 is that the fragrance permeating liquid is obtained by carrying out superfine grinding on fennel, gardenia jasminoides, rosemary and dill in a weight ratio of 5:1:1: 2;

the composite mango pickle comprises the following raw materials in parts by weight: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 0.6 part of fragrance permeating liquid, 2 parts of collard leaching liquor and 3 parts of dictyophora phalloidea lactic acid fermentation liquid,

the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill at a weight ratio of 5:1:1:2 to 400 mesh, heating and extracting fragrance liquid with ethanol at 80 deg.C under vacuum degree of-0.09 MPa, performing reverse osmosis filtration under reverse osmosis filtration pressure of 0.3MPa to obtain fragrance permeating liquid,

the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1:2, the adding amount of the cellulase is 0.03U/g, the leaching temperature is 70 ℃, and the leaching time is 40 min;

the dictyophora indusiata lactic acid fermentation liquor is prepared by drying dictyophora indusiata in the shade, adding active lactic acid bacteria, fermenting for 8 hours at the temperature of 30 ℃, wherein the mass-volume ratio g/mL of the dried dictyophora indusiata to the active lactic acid bacteria is 4: 40;

the preparation method comprises the following steps

S1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the chilli, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 60min, adding the fragrance permeating liquid, the collard leaching liquor and the bamboo fungus lactic acid fermentation liquid into the mixture, and performing oil-sealed fermentation for more than 10 days to obtain the composite mango pickle.

Comparative example 1

The difference between the comparative example and the example 3 is that the fragrance permeating liquid is not added, and specifically the composite mango pickle comprises the following raw materials in parts by weight: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 2 parts of collard leaching liquor and 3 parts of bamboo fungus lactic acid fermentation liquor;

the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1:2, the adding amount of the cellulase is 0.03U/g, the leaching temperature is 70 ℃, and the leaching time is 40 min;

the dictyophora indusiata lactic acid fermentation liquor is prepared by drying dictyophora indusiata in the shade, adding active lactic acid bacteria, fermenting for 8 hours at the temperature of 30 ℃, wherein the mass-volume ratio g/mL of the dried dictyophora indusiata to the active lactic acid bacteria is 4: 40;

the preparation method comprises the following steps:

s1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the hot pepper, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 60min, adding the collard leaching liquor and the dictyophora phalloidea lactic acid fermentation liquor into the mixture, and performing oil seal fermentation for more than 10 days to obtain the composite mango pickle.

Comparative example 2

The difference between the comparative example and the example 3 is that the kale leaching liquor is not added, and the composite mango pickle specifically comprises the following raw materials in parts by weight: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 0.6 part of fragrance permeating liquid and 3 parts of dictyophora lactic acid fermentation liquid;

the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill at a weight ratio of 2:3:6:8 to 400 mesh, heating and extracting fragrance liquid with ethanol at 80 deg.C under vacuum degree of-0.09 MPa, performing reverse osmosis filtration under reverse osmosis filtration pressure of 0.3MPa to obtain fragrance permeating liquid,

the dictyophora indusiata lactic acid fermentation liquor is prepared by drying dictyophora indusiata in the shade, adding active lactic acid bacteria, fermenting for 8 hours at the temperature of 30 ℃, wherein the mass-volume ratio g/mL of the dried dictyophora indusiata to the active lactic acid bacteria is 4: 40;

the following preparation method is adopted:

s1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the hot pepper, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 60min, adding the fragrance permeating liquid and the dictyophora phalloidea lactic acid fermentation liquid into the mixture, and performing oil seal fermentation for more than 10 days to obtain the composite mango pickle.

Comparative example 3

The difference between the comparative example and the example 3 is that the bamboo fungus lactic acid fermentation liquor is not added, and specifically the composite mango pickle comprises the following raw materials in parts by weight: 35 parts of mango, 12 parts of carrot, 8 parts of hot pepper, 3 parts of ginger slices, 3 parts of salt, 1 part of sugar, 0.8 part of spice, 0.6 part of fragrance permeating liquid, 2 parts of collard leaching liquor and 3 parts of dictyophora phalloidea lactic acid fermentation liquid;

the fragrance permeating liquid is prepared by micronizing fructus Foeniculi, fructus Gardeniae, herba Rosmarini officinalis, and dill at a weight ratio of 2:3:6:8 to 400 mesh, heating and extracting fragrance liquid with ethanol at 80 deg.C under vacuum degree of-0.09 MPa, performing reverse osmosis filtration under reverse osmosis filtration pressure of 0.3MPa to obtain fragrance permeating liquid,

the kale leaching liquor is prepared by cleaning kale, crushing, adding water, uniformly mixing, pumping into a leaching tank, adding cellulase for leaching, wherein the mass volume ratio g/mL of the kale to the water is 1:2, the adding amount of the cellulase is 0.03U/g, the leaching temperature is 70 ℃, and the leaching time is 40 min;

the following preparation method is adopted:

s1, pretreatment before processing: cleaning mango and carrot, peeling and pitting, cutting into strips, cutting hot pepper into pieces, and slicing ginger for later use;

s2, pickling: mixing the mango, the carrot, the hot pepper, the ginger slices, the salt, the sugar and the spices in parts by weight, putting the mixture into a pickling jar, standing for 60min, adding the fragrance permeating liquid and the collard leaching liquor into the mixture, and performing oil-seal fermentation for more than 10 days to obtain the composite mango pickle.

First, experimental determination

The nitrite, free amino acid and volatile substances in the mango pickle pickled for 15 days are detected and compared with the commercially available mango pickle, and the detection results are as follows:

determination of nitrite: referring to GB5009.33-2016 (determination of nitrite and nitrate in food), a naphthyl ethylenediamine hydrochloride method is adopted.

Determination of free amino acids: putting 1mL of mango pickle into a centrifuge tube, adding 3mL of sulfosalicylic acid solution with volume fraction of 5%, shaking, mixing uniformly, standing for 1h, centrifuging at 12000rpm for 10min, taking supernatant, filtering with a 0.22 μm microporous membrane, and measuring the filtrate by using a Hitachi L-8900 type full-automatic amino acid analyzer.

Volatile matter determination: and (3) performing GC-MS measurement, searching mass spectrum data by a NIST14 spectrum library, and selecting a component with the matching degree of more than 800 as a qualitative result by combining manual searching and proofreading.

The test results are as follows:

as can be seen from the above table, the content of nitrite in the mango pickle prepared by the method of the embodiment group is lower than that of the comparative example group, and compared with the comparative example 1, the addition of the fragrance permeating liquid can release substances in the spice after superfine grinding and permeate into the mango pickle in the long-time curing process, so that the mango pickle has higher compatibility, and the mango pickle after fermentation and fragrance permeation has natural and lasting fragrance; compared with the comparative example 2, the kale leaching liquor contains substances inhibiting nitrite or can promote the reduction of the nitrite, thereby effectively relieving the accumulation of nitrite in the pickle; compared with the comparative example 3, the addition of the dictyophora indusiata lactic acid fermentation liquor promotes the mango and the carrot to generate more organic acid in the fermentation process.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.