Vegetable pickling salt and preparation method thereof

Abstract

The invention relates to vegetable pickling salt and a preparation method thereof. The vegetable pickling salt comprises powder microcapsules and salt particles, wherein the mass ratio of the powder microcapsules to the salt particles is 1:(1-2); the powder microcapsules are prepared by wrapping powder with a wall material and comprise 20%-30% of an antioxidant and 70-80% of green tea powder; and the salt granules are prepared by granulating edible salt and a brittleness-keeping agent, and comprise 70-80% of edible salt and 20-30% of a brittleness-keeping agent. The invention also provides a preparation method of the vegetable pickling salt, which comprises the steps of dissolving the wall material in water to obtain a wall material solution, proportionally mixing the wall material solution, the antioxidant and the green tea powder, forming microdroplets in a supply nozzle system of a microcapsule granulator, and dropwisely adding the microdroplets into a curing agent to obtain powder microcapsules; mixing the brittleness-keeping agent with the edible salt, adding water, and granulating to obtain salt granules; and mixing the powder microcapsules with the salt granules to obtain the vegetable pickling salt. Through a small amount of vegetable pickling salt, pickled vegetables can be kept crisp and antioxidant for a long time, the color and luster of the vegetables can be kept, and the content of nitrite can be reduced.

Description

technical field [0001] The invention relates to the technical field of daily salt, in particular to pickle salt and a preparation method thereof. Background technique [0002] Pickling is a very effective way to preserve vegetables early on. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology of unique flavor vegetable products. Salting is the process of adding a certain amount of pickling salt to food to increase osmotic pressure, causing dehydration and deformation of microbial cells, and destroying water metabolism, thereby inhibiting the growth of microorganisms. Salting is not only anti-corrosion, but also can increase the flavor of food. Flavor substances are mainly carbon-based compounds, volatile fatty acids, free amino acids, sulfur-containing compounds and other substances. These are produced by salt affecting microorganisms and enzyme activities inside the organization during the pickling process. of. ...

AI Technical Summary

Problems solved by technology

In addition, harmful bacteria such as Escherichia coli and Proteus morganii can promote the reduction of nitrate to nitrite. These harmful bacteria pollute pickles during the fermentation process of pickles, making NO in vegetables 3- reduced to NO 2- , but in the prior art, brittleness-preserving agents, antioxidants and bactericides are added to pickles at the same time, there are problems of long-term anti-oxidation, anti-corrosion and crispness preservation, and the brittleness-preserving agents, antioxidants and bactericides in pickles The addition of a large amount of salt will affect the taste of the pickles, and the color of the pickles will become dull after the pickling time is long