Method for pickling osmunda japonica after enzymatic hydrolysis pretreatment

Abstract

The invention discloses a method for pickling osmunda japonica after enzymatic hydrolysis pretreatment. The method for pickling the osmunda japonica after the enzymatic hydrolysis pretreatment comprises the following steps of withering fresh osmunda japonica; grinding required flavor additives into powder, carrying out microwave pretreatment, carrying out enzymatic hydrolysis and fermentation, and carrying out regulation so as to prepare a pickling soup base; and finally, putting the withered osmunda japonica into the pickling soup base so as to carry out pickling. The pickling soup base is prepared by a method in which fermentation is carried out after enzymatic hydrolysis; and water is added into the pickling soup base so as to carry out extraction to extract active base, amino acids, polyphenols, minerals and so on of raw materials similar to tea and the like as much as possible; and thus, the fermented pickled osmunda japonica is infiltrated by aroma components of the pickling soup base so that taste improvement of the osmunda japonica is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food technology, and in particular relates to a method for pickling weed cabbage after enzymatic hydrolysis pretreatment. Background technique [0002] Weicai is a processed product of sporophyte young leaves of Osmundaceae Osmanthus in the fern. It is a perennial herb with rich nutrition. It can be eaten fresh or pickled and dried. Every 100g of Weicai Stems and leaves contain 2.2g of protein, 0.19g of fat, 4.3g of sugar, 1.97mg of carotene, 0.25mg of vitamin b2, various trace elements and a large amount of cellulose as dry materials and water. [0003] Fermented vegetables have a long history in our country. Vegetables are fermented, which improves the flavor of vegetables, prolongs the shelf life of vegetables, and enhances the health value of vegetables. Studies have shown that fermented vegetables have the effects of purifying the intestines, preventing enteritis, anti-arteriosclerosis, anti-aging a...

AI Technical Summary

Problems solved by technology

[0004] Compared with traditional fermentation, there are many ways to prepare flavorful vegetables, but the traditional method is relatively straightforward. As a vegetable, Osmanthus cabbage is mostly composed of cellulose, and cellulose with a relatively small molecular weight belongs to dietary fiber, which can promote digestion, etc. However, the relatively old Osmanthus contains vegetable stems, most of which are composed of lignocellulose, and it is difficult to be directly used as sugars for microbial decomposition during the fermentation process, resulting in the vegetables prepared by fermentation. Many of the finished products contain these stems, which are difficult to chew and digest, which greatly affects the taste; this lignocellulose is also a carbohydrate, and it can also be used for microbial utilization after being treated with enzymes and other special conditions. Problems with less sugar in the medium