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Processing method of lactic acid fermented mustard powder flavoring

A lactic-acid-fermented mustard and lactic-acid-fermented technology, which is applied in the processing field of lactic-acid-fermented mustard powder seasoning, can solve the problems of reducing the flavor and quality of pickled cabbage stew, affecting flavor, taste, and changing taste, etc., and achieves easy operation and low cost of processing technology , Long shelf life effect

Inactive Publication Date: 2012-01-25
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many pickled pickled cabbage (Potherb mustard) processing enterprises often add better salt (greater than 13 degrees) in order to prevent the influence of microorganisms, and add preservatives at the same time, which greatly affects the flavor and taste.
In order to prevent microbial contamination, more than 12% salt must be added to the pickled pickle juice, and preservatives and pigments must be added, thus greatly reducing the flavor and quality of pickled pickled pickles
Secondly, pickled cabbage juice ZL93112504.9 is a liquid, and it is packaged in a transparent plastic bottle in production, which is easily affected by light and air microorganisms and changes color and taste

Method used

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  • Processing method of lactic acid fermented mustard powder flavoring
  • Processing method of lactic acid fermented mustard powder flavoring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Take fresh pickled mustard in the sun for 1 day, and carry out lactic acid fermentation, with a salinity of 6%, to obtain mature mustard greens with bright yellow color, rich aroma and delicious taste;

[0020] 2. Cut lactic acid-fermented mature mustard into strips and blocks, and crush it with a grinder; then soak and press; then filter the squeezed filtrate through coarse filtration and then use membrane treatment technology to perform ultrafiltration to obtain clarified lactic-acid-fermented mustard juice;

[0021] 3. Add 8% β-dextrin and 1% monosodium glutamate in the lactic acid fermented mustard juice to make the mixture evenly;

[0022] 4. Adopt spray drying to process to obtain the lactic acid fermented mustard seasoning. The spray drying conditions are: inlet air temperature 249°C, outlet air temperature 98°C, feed rate 30ml / min, air compressor air pressure 0.18Mpa.

[0023] 5. Finally, the product can be weighed and packaged.

Embodiment 2

[0025] 1. Take fresh mustard greens in the sun for 1 day, and carry out lactic acid fermentation, requiring a salinity of 6%, to obtain mature mustard greens with bright yellow color, rich aroma and delicious taste;

[0026] 2. Cut the mature lactic acid fermented mustard into strips and blocks, and crush it with a pulverizer; then soak and squeeze; then, the squeezed filtrate is first coarsely filtered and then ultrafiltered by membrane treatment technology to obtain clarified lactic acid fermented mustard juice ;

[0027] 3. Add 7% β-dextrin, 1.2% monosodium glutamate and a small amount of ginger powder to the lactic acid fermented mustard juice to mix evenly;

[0028] 4. Adopt spray drying to process to obtain the lactic acid fermented mustard seasoning. The spray drying conditions are: inlet air temperature 249°C, outlet air temperature 98°C, feed rate 30ml / min, air compressor air pressure 0.18Mpa.

[0029] 5. Finally, the product can be weighed and packaged.

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Abstract

The invention relates to a processing method of lactic acid fermentated mustard powder flavoring, which is characterized in that: fresh mustard is selected to be processed in lactic acid fermentation after being aired for 0.5 to 1 day; the mustard which is well processed in the lactic acid fermentation is filtered after being pulverized, soaked and juice extracted, so clear lactic acid fermented mustard juice can be obtained; the lactic acid fermented mustard juice is prepared and then is dried in an atomizing way to obtain lactic acid fermented mustard powder; the processing method is simpleand is easy to operate, the prepared flavoring has good taste, is rich in amino acid and minerals and is free from containing antiseptic, and the salt content is low and is only 8 percent to 12 percent; compared with the traditional liquid mustard juice, because the lactic acid fermentated mustard powder flavoring is a powder product, the quality is stable, the shelf life is long, and the flavoring is difficult to change the color and flavor due to the influence of light rays and air microorganisms; and moreover, the lactic acid fermented mustard powder flavoring is convenient to pack and transport, and the cost is low.

Description

technical field [0001] The invention relates to a processing method of lactic acid fermented seasoning, in particular to a processing method of lactic acid fermented mustard powder seasoning. Background technique [0002] Mustard (scientific name: Brassica juncea), is an annual or biennial herb of the genus Brassica. It is a famous specialty vegetable processing raw material in China. Including potherb mustard, mustard mustard, mustard, stem mustard, etc., which have a strong mustard flavor and a slightly bitter taste. It is a vegetable that is very suitable for lactic acid fermentation pickling and processing. Mustard vegetables contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis. Lactic-acid-fermented mustard has a special fresh aroma, which has the effect of removing fishy smell and greasy. Lactic-acid-fermented mustard juice contains a lot of lactic acid bacteria And lactic acid bacteria metabolites (amino acids, lactic ac...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L27/14
Inventor 刘青梅杨性民
Owner ZHEJIANG WANLI UNIV
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