Jerusalem artichoke low-salt compound flavor pickle and preparation method thereof

Abstract

The invention relates to a low-salt compound flavored pickle of jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of food processing. The method comprises the following steps: with certain quality of jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a pickling liquid from water, salt, white sugar, chilli, pricklyash peels and ginger slices; adding a brittleness-keeping agent prepared from CaCl2, gelatin and pectinase, inoculating a leavening agent prepared from lactobacillus pentosus and lactobacillus plantarum, and producing the low-salt compound flavored pickle of the jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color retention agent or a preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional terpene compounds are generated by fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in flavor, and has the healthcare efficacies of appetizing, helping digestion, improving digestion, preventing decayed tooth, preventing obesity, lowering blood glucose and improving the immunity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing pickles, in particular to a low-salt compound-flavored pickle from Jerusalem artichoke and a preparation method thereof. Background technique [0002] Jerusalem artichoke is a perennial herbaceous plant of the genus Sunflower in the family Asteraceae, also known as Jerusalem artichoke and ghost ginger. It has strong cold resistance, drought resistance and disease resistance, and is especially suitable for planting in areas that are not suitable for food cultivation such as saline-alkali land and barren mountains. Jerusalem artichoke is rich in inulin, fructooligosaccharides, dietary fiber, protein, mineral elements and other essential nutrients for the human body. It has the characteristics of low calorie and non-insulin dependence. It can prevent and treat diabetes, regulate blood pressure, lose weight, and prevent cardiovascular diseases. , Improving...

AI Technical Summary

Problems solved by technology

[0003]Kimchi is a traditional food loved by our people. The salt content of Jerusalem artichoke kimchi on the market is too high, the color is black, the crispness is not enough, and there is fermentation during natural fermentation. Difficult to start, long fermentation time, serious pollution, poor product flavor, low added value, difficulty in large-scale, standardized production, etc., while purebred fermented products have complex processes, difficult to control the fermentation process, easy to be polluted by bacteria, salt Therefore, the Jerusalem artichoke low-salt compound flavor kimchi with rich nutrition, high quality and high added value, which is simple in development process, low in cost and suitable for large-scale standardized production, has important market value

[0004] Chinese patent, application number 201310175318.9, publication number CN103251011A, discloses "a health-care pickle with Jerusalem artichoke as the main ingredient and its preparation method". Red yeast rice and brown sugar are used to cover up the browning of pickles. Sodium hydrogen anti-browning treatment, and the amount of salt used is large, and the amount of spices added is large. It is inevitable that there will be residual sulfur dioxide in the product, which has certain safety hazards, and the product does not have the natural color and flavor of Jerusalem artichoke; Chinese patent application number 201410296562.5, publication number CN104082702 A, discloses "a method for preparing Jerusalem artichoke pickles", which is to prepare Jerusalem artichoke pickles by fermentation of mixed strains prepared by alkaline peeling, Lactobacillus plantarum, Leuconostoc enterococci, and Lactobacillus fermentum. The preparation process of the agent is complicated, the product cost is high, and the quality is difficult to guarantee

Chinese patent application number 201210088272.2, publication number CN102613518A discloses " a kind of direct-throwing type Lactobacillus brevis starter to produce Jerusalem artichoke pickles and technology " adopts Lactobacillus brevis starter to prepare Jerusalem artichoke pickles to realize the rapid production of Jerusalem artichoke pickles, but there is also a relatively high production cost. High, prone to pollution, poor flavor and other problems

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