Sugar lowering pickled vegetable and preparation method thereof

Abstract

The present invention discloses a sugar lowering pickled vegetable which is made from the following raw materials in parts by weight: Chinese cabbages 300-310, pepper 14-15, curry powder 4-5, chicken soup 10-11, mulberry leaves 2-3, Chinese wolfberry fruits 1-2, scrophularia ningpoensis 2-3, polygonatum odoratum 1-2, edible salt 12-13, white granulated sugar 6-7, soybean peptides 1.5-1.6, propolis 5-6, lactobacillus plantarum 15-16, an appropriate amount of alcohol, and 0.5% calcium chloride solution 350-360. The Chinese cabbages are washed by alcohol which can wash and remove residual pesticide on the surfaces of the Chinese cabbages. The added soybean peptides during the pickling process can promote lactobacillus plantarum fermentation, and at the same time is an antioxidant that can directly reduce nitrite into ammonia ions and strengthen the clearing role of the nitrite. The added propolis can not only improve the nutritional value of the sugar lowering pickled vegetable and may also inhibit the growth of bacteria. In addition, the pickled vegetable has effects of lowering sugar.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hypoglycemic pickle and a preparation method thereof. Background technique [0002] Vegetables are an indispensable food in people's life, but because of their seasonal and regional growth, people have studied many methods of processing and storing vegetables in long-term life practice, such as pickling, drying, refrigeration, canning Wait. Pickles are an acidic food made by fermenting one or more fresh vegetables, adding salt and spices, etc., and marinating with water. From ancient times to the present, pickles are deeply loved by consumers. Pickles contain lactic acid bacteria and other healthy substances, and have special fragrances. They have health functions such as helping digestion, regulating gastrointestinal function, lowering cholesterol, and improving immunity. It is a cold processed food, so the loss of vitamins, minerals, dietary fiber and other nutrient...

AI Technical Summary

Problems solved by technology

From ancient times to the present, pickles are deeply loved by consumers. Pickles contain lactic acid bacteria and other healthy substances, and have special fragrances. They have health functions such as helping digestion, regulating gastrointestinal function, lowering cholesterol, and improving immunity. It is a cold processed food, so the loss of vitamins, minerals, dietary fiber and other nutrients in vegetables is very small, which is very beneficial to human health, but it is easy to accumulate nitrite during the pickling process, which brings serious safety hazards to the product sexual problems, which has become a hidden danger for consumers