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A kind of processing method of sweet potato leaf pickles

A processing method and a sweet potato leaf technology are applied to the processing field of sweet potato leaf pickles, can solve the problems of incomplete development and utilization, low utilization rate of sweet potato leaves, etc., and achieve the effects of stable and good quality, unique taste, and avoiding harmful substances

Active Publication Date: 2022-06-17
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the utilization rate of sweet potato leaves in the market is relatively low, and it has not been fully developed and utilized. There are public documents reporting processed products such as sweet potato leaf noodles, sweet potato leaf sauce, sweet potato leaf pickles, sweet potato leaf chewable tablets, sweet potato leaf biscuits, and sweet potato leaf paper-shaped foods. In the study, the method of making sweet potato leaf pickles is mainly to pickle with salt, and the nutrients provided only come from the pickled sweet potato leaves

Method used

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  • A kind of processing method of sweet potato leaf pickles
  • A kind of processing method of sweet potato leaf pickles
  • A kind of processing method of sweet potato leaf pickles

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preparation example Construction

[0060] Preparation of colorant: First, weigh food-grade copper chlorophyll sodium salt at 0.5g / kg, first dilute copper chlorophyll sodium salt with distilled water into a paste, then fully dilute it with demineralized water, and let stand for 2-4 hours Make it fully dissolved to reach the maximum saturation; secondly, add the solution in the fermenter to the copper chlorophyll sodium salt solution to adjust the acidity adaptively, fully stir during the mixing process, and the stirring time is in the range of 30-45min to make the pH value For 5.5-6.0, the colorant is obtained;

[0061] Step 4, changing the tank for coloring: take out the fermentation liquid in the fermentation tank after the fermentation is terminated, pour it into the coloring tank, add the prepared colorant to the coloring tank, and make the mass ratio of copper chlorophyll sodium salt and water in the coloring tank. 0.3-0.5:1000, after stirring evenly, add the sweet potato leaves in the fermentation tank to ...

Embodiment 1

[0065] A processing method of sweet potato leaf pickles, comprising the following steps:

[0066] Step 1. Preparation of sweet potato leaves before fermentation:

[0067] (1) Selection of raw materials: Select the tender leaves on the top and both sides of the sweet potato vine to ensure that the tender leaves of the sweet potato are intact and fresh, the leaves are wide and green, tender, with few crude fibers, no rot and mildew, and keep the petiole length of 5- 7cm;

[0068] (2), cleaning treatment: wash the selected sweet potato leaves with clean water; drain the cleaned sweet potato leaves to dry, soak them in demineralized water for 5 minutes, and remove the water; avoid damage to the sweet potato leaves during operation;

[0069] (3) Binding and color protection: after drying the cleaned sweet potato leaves, press 15-20 sweet potato leaves / bundle, and use cotton thread to bind the sweet potato leaves; put the bundled sweet potato leaves into the mass concentration of 0...

Embodiment 2

[0087] A processing method of sweet potato leaf pickles, comprising the following steps:

[0088] Step 1. Preparation of sweet potato leaves before fermentation:

[0089] (1) Selection of raw materials: Select the tender leaves on the top and both sides of the sweet potato vine to ensure that the tender leaves of the sweet potato are intact and fresh, the leaves are wide and green, tender, with few crude fibers, no rot and mildew, and keep the petiole length of 5- 7cm;

[0090] (2), cleaning treatment: wash the selected sweet potato leaves with clean water; drain the cleaned sweet potato leaves to dry, soak them in demineralized water for 10 minutes, and remove the water; avoid damage to the sweet potato leaves during operation;

[0091] (3), bundling and color protection: after drying the cleaned sweet potato leaves, press 15-20 sweet potato leaves / bundle, and use cotton thread to tie the sweet potato leaves; put the bundled sweet potato leaves into a mass concentration of 1...

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Abstract

The invention relates to a processing method of sweet potato leaf pickles. Firstly, the sweet potato leaves are selected, cleaned, bundled and color-protected, and loaded into a fermenter for fermentation; then Lactobacillus plantarum HZLp‑005 and Lactobacillus paracasei HZLp‑019 are mixed and Lactobacillus bulgaricus HZLb-006 were activated to prepare mixed bacterial suspensions; all the prepared mixed bacterial suspensions were added to the fermenter equipped with processed sweet potato leaves, and the same temperature edible salt solution was filled in the fermenter, and fermented 7-10 days; to terminate the fermentation, first take the fermented liquid and pour it into the coloring tank, add copper chlorophyllin sodium salt solution, then add the sweet potato leaves in the fermentation tank into the coloring tank, keep the temperature at 10±1°C, so that the sweet potato leaves It is green and stored at 2-6°C, and the sweet potato leaf pickles are prepared. The sweet potato leaf kimchi of the present invention can be eaten as a cold dish, and can also be used as a substitute for sauerkraut in delicacies such as pickled fish and hot and sour noodles.

Description

technical field [0001] The invention relates to a method for processing pickles, in particular to a method for processing sweet potato leaf pickles. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, yam, etc., is a high-yielding crop. Among the top ten crops in the world, its unit yield is second only to potato, ranking second. Sweet potato stem tips and young leaves are called "Vegetable Queen" by Germany, France, Japan, South Korea, Southeast Asian countries, and China's Hong Kong and Taiwan regions. Japan respects it as "longevity vegetable", and the United States lists it as "space food". Like potato pieces, sweet potato tender stems and leaves are rich in vitamin C, dietary fiber, crude protein, various minerals and some special nutrients. According to the monitoring of the Chinese Academy of Preventive Medicine, sweet potato leaves ranked first in the content of 13 nutrients, including protein, calcium, phosphorus, iron, carotene, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L29/00A23L5/41A23L33/10A23L3/3571
CPCY02A40/90
Inventor 何佳赵启美宋文华吕丹丹袁江月董敬阳刘珊珊周莲昕孙虎啸杨舒婷屈帅领郭佳华王萌
Owner HENAN UNIV OF SCI & TECH
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