Processing technology and quality control method of special fermented mustard leisure food

Abstract

The invention provides a processing technology and a quality control method of special fermented mustard leisure food, and belongs to the technical field of mustard processing. The processing technology comprises the following steps of selecting fresh leaf mustard, performing pretreatment on the fresh leaf mustard, and then performing sterilization and disinfection so as to obtain sterile leaf mustard; salting the sterile brassica juncea, then performing first mixing on the salted brassica juncea and a fermentation inoculant, and performing fermentation to obtain fermented brassica juncea; and performing secondary mixing on the fermented mustard and spice powder to obtain the special fermented mustard leisure food. According to the processing technology, microbial strains are adopted for fermentation, in the fermentation process, various enzyme substances generated by beneficial strains can improve the taste and flavor of the leaf mustard and increase the nutritional value of the product, and meanwhile, in the processing process, the quality and shelf life of the product are guaranteed through a strict quality control method.

Description

Technical Field

[0001] The invention relates to the technical field of mustard processing, and in particular to a processing technology and quality control method for a special fermented mustard leisure food. Background Art

[0002] As a common vegetable, mustard is rich in vitamins, minerals and dietary fiber, and has high nutritional value and health functions. The traditional processing method of mustard is mainly pickling. According to the national industry standard "Convenient Mustard GH / T1012-2007" and the light industry standard "Canned Mustard QB / T1402-2017", the semi-finished pickled mustard is processed into small-package products or ready-to-eat products. Due to the high salt content of the raw materials, it needs to be bleached before it can be processed into low-salt (salt content ≤6%) or medium-salt (salt content ≤10%) products, and seasoned canned mustard (salt content ≤7%) products, which leads to the loss of nutrients. The bleaching produces a large amount of waste brine, which increases the pressure of environmental pollution and has high processing costs. Small-package or canned products are difficult to preserve due to changes in storage environment and packaging conditions. Although pasteurization can extend the storage period, they are easy to become soft and sour after 2 months of storage, and the product taste changes, and the quality maintenance period is not long.

[0003] Research has shown that there are five problems with the existing pickled mustard processing methods: (1) The traditional pickled mustard fermentation time is as long as 2 months or more; (2) The amount of salt used for pickling is as high as 16% or more (in terms of sodium chloride content); (3) A large amount of waste brine is produced after bleaching after pickling (the general bleaching water consumption is 1 part raw material: 3 parts water), and the discharge and treatment cost is as high as 5 to 6 yuan / ton, and there is a serious waste of salt and water resources; (4) The nutrients of the pickled mustard are lost after bleaching; (5) After pasteurization and storage for 2 months, the small packaged product will become soft and sour, and the flavor will change.

[0004] As people's living standards continue to improve and their health awareness gradually increases, consumers' demand for snack foods is no longer just about taste, but they pay more attention to the nutritional value and safety performance of food.

[0005] Based on this, it is of great practical significance to provide a processing method for a special fermented mustard snack food with rich taste and high nutritional value. Summary of the invention

[0006] The purpose of the present invention is to provide a processing technology and quality control method for a special fermented mustard greens leisure food, aiming to solve the technical problems existing in the prior art of pickling mustard greens, as well as the technical problems of single taste and single nutrition.

[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0008] The present invention provides a processing technology of a characteristic fermented mustard snack food, comprising the following steps:

[0009] Select fresh mustard greens and pretreat them to obtain pretreated mustard greens;

[0010] Sterilizing and disinfecting the pretreated mustard greens to obtain sterile mustard greens;

[0011] salting the sterilized mustard greens to obtain salted mustard greens;

[0012] The salted mustard greens are first mixed with a fermentation agent and fermented to obtain fermented mustard greens;

[0013] The fermented mustard greens are mixed with spice powder for a second time to obtain the special fermented mustard greens snack food.

[0014] Furthermore, the pretreatment is to wash the mustard greens and then cut them into strips or slices.

[0015] Furthermore, the sterilization and disinfection is performed by soaking the pretreated mustard in alcohol for 40 to 60 seconds.

[0016] Furthermore, the salt water concentration used for the salting is 2-5wt%, the salting time is 24-36 hours, and the temperature is 20-25°C.

[0017] Furthermore, the fermentation bacteria agent is a mixture of lactic acid bacteria and yeast in a ratio of 1:1; the fermentation temperature is 20-30°C and the fermentation time is 3-5 days.

[0018] Furthermore, the ratio of the salted mustard greens to the fermentation agent in the first mixture is 2-3:1-2.

[0019] Furthermore, the spice powder includes 8-12 parts of Sichuan pepper, 10-12 parts of pickled pepper, 4-6 parts of garlic, 5-10 parts of Sichuan pepper, 4-6 parts of star anise, 3-5 parts of cinnamon and 3-5 parts of bay leaves; the ratio of fermented mustard greens to spice powder in the second mixture is 3-7:1-2.

[0020] The present invention also provides a quality control method for the processing technology of the characteristic fermented mustard leisure food described in the above technical solution, including a raw material control link, a hygiene control link and a fermentation control link.

[0021] Furthermore, the raw material control link includes using fresh, pest-free, and mechanically damage-free mustard greens and using spices of good quality to prepare spice juice; the hygiene control link is to control the sanitary conditions during the entire processing process to prevent microbial contamination; and the fermentation control is to control factors such as fermentation temperature and time.

[0022] The present invention also provides the application of the processing technology of the characteristic fermented mustard snack food described in the above technical solution or the quality control method of the processing technology of the characteristic fermented mustard snack food described in the above technical solution in mustard production.

[0023] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0024] (1) The present invention uses microbial strains to ferment mustard greens, thereby improving the fermentation efficiency, shortening the fermentation cycle, and avoiding the rampant growth of miscellaneous bacteria during natural fermentation, thereby ensuring the quality of the final mustard greens snack food; secondly, the present invention uses spice juice and microbial strains to process mustard greens, thereby avoiding the harm of artificial food additives to the human body; and further, the present invention disinfects mustard greens before fermentation, killing bacteria and pests that may exist in the vegetable raw materials.

[0025] (2) During the processing of the special fermented mustard snack food, fresh mustard greens that are free of pests and diseases and mechanical damage are selected. During the fermentation process, the various enzyme substances produced by beneficial bacteria can improve the taste and flavor of the mustard greens and increase the nutritional value of the product. At the same time, strict quality control methods are used to ensure the quality and shelf life of the product.

[0026] (3) The present invention also effectively reduces the content of nitrite in the product, improves the safety of the product, and has a richer taste and a more unique flavor, satisfying consumers' pursuit of taste. At the same time, the present invention has a higher nutritional value and contains rich probiotics and enzyme substances, which helps promote intestinal health. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention provides a process flow chart for the processing of the characteristic fermented mustard greens snack food. DETAILED DESCRIPTION

[0028] The present invention provides a processing technology of a characteristic fermented mustard snack food, comprising the following steps:

[0029] Select fresh mustard greens and pretreat them to obtain pretreated mustard greens;

[0030] Sterilizing and disinfecting the pretreated mustard greens to obtain sterile mustard greens;

[0031] salting the sterilized mustard greens to obtain salted mustard greens;

[0032] The salted mustard greens are first mixed with a fermentation agent and fermented to obtain fermented mustard greens;

[0033] The fermented mustard greens are mixed with spice powder for a second time to obtain the special fermented mustard greens snack food.

[0034] Select fresh mustard greens and pretreat them to obtain pretreated mustard greens;

[0035] The present invention preferably performs quality control when selecting mustard raw materials, selects fresh mustard without insect pests and mechanical damage, and then washes and cuts the mustard.

[0036] In the present invention, the pretreatment is preferably to wash the mustard greens and then cut them into strips or slices.

[0037] Sterilizing and disinfecting the pretreated mustard greens to obtain sterile mustard greens;

[0038] The invention sterilizes mustard before fermentation, thereby killing bacteria and insect pests that may exist in the vegetable raw materials.

[0039] In the present invention, the sterilization is preferably performed by soaking the pretreated mustard in alcohol for 40 to 60 seconds, and more preferably performed by soaking the pretreated mustard in alcohol for 40 to 50 seconds.

[0040] salting the sterilized mustard greens to obtain salted mustard greens;

[0041] The invention adopts salt water to salt mustard greens, and during the salting process, the salt water is allowed to submerge the mustard greens, and the amount thereof is not particularly limited; wherein, the salting time is short and the concentration of the salt water used for salting is low, thereby effectively reducing the content of nitrite in the product, improving the safety of the product, and providing a richer taste and a more unique flavor, thereby satisfying consumers' pursuit of taste.

[0042] In the present invention, the salt water concentration used for the salt pickling is preferably 2-5wt%, the salt pickling time is 24-36 hours, and the temperature is 20-25°C. It is more preferably that the salt water concentration used is 2-3wt%, the salt pickling time is 24-30 hours, and the temperature is 20-22°C.

[0043] The salted mustard greens are first mixed with a fermentation agent and fermented to obtain fermented mustard greens;

[0044] The invention adopts microbial strains to ferment mustard, thus improving the fermentation efficiency, shortening the fermentation period, and avoiding the wanton growth of miscellaneous bacteria in natural fermentation, thereby ensuring the quality of the final mustard leisure food, and the various enzyme substances produced by the beneficial bacteria can improve the taste and flavor of the mustard, increase the nutritional value of the product, and at the same time, through strict quality control methods, ensure the quality and shelf life of the product.

[0045] In the present invention, the fermentation bacteria is preferably a mixture of lactic acid bacteria and yeast in a ratio of 1:1; the fermentation temperature is preferably 20-30°C, more preferably 20-25°C; the fermentation time is preferably 3-5 days, more preferably 3-4 days.

[0046] In the present invention, the dosage ratio of the salted mustard greens to the fermentation agent in the first mixture is preferably 2-3:1-2.

[0047] The fermented mustard greens are mixed with spice powder for a second time to obtain the special fermented mustard greens snack food.

[0048] The invention adopts spice powder to be smeared on the surface of fermented mustard greens to enrich the taste and flavor of the mustard greens, and the invention adopts spice juice and microbial strains to process the mustard greens together to avoid the damage of artificial food additives to the human body.

[0049] In the present invention, the spice powder preferably includes 8-12 parts of Sichuan pepper, 10-12 parts of pickled pepper, 4-6 parts of garlic, 5-10 parts of Sichuan pepper, 4-6 parts of star anise, 3-5 parts of cinnamon and 3-5 parts of bay leaves; further preferably, 8-10 parts of Sichuan pepper, 10-11 parts of pickled pepper, 4-5 parts of garlic, 5-8 parts of Sichuan pepper, 4-5 parts of star anise, 3-4 parts of cinnamon and 3-4 parts of bay leaves; the ratio of fermented mustard to spice powder in the second mixture is preferably 3-7:1-2, and further preferably 3-5:1-2.

[0050] The present invention also provides a quality control method for the processing technology of the characteristic fermented mustard snack food described in the above technical solution, which preferably includes a raw material control link, a hygiene control link and a fermentation control link.

[0051] In the present invention, the raw material control link preferably includes using fresh, pest-free, and mechanically damage-free mustard greens and using spices of good quality to prepare spice juice; the hygiene control link preferably includes controlling the sanitary conditions during the entire processing process to prevent microbial contamination; the fermentation control link preferably includes controlling fermentation temperature, time and other factors.

[0052] The present invention also provides the application of the processing technology of the characteristic fermented mustard snack food described in the above technical solution or the quality control method of the processing technology of the characteristic fermented mustard snack food described in the above technical solution in mustard production.

[0053] In the present invention, unless otherwise specified, the required raw materials for preparation are all commercially available products well known to those skilled in the art.

[0054] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0055] Example 1

[0056] (1) selecting 100 portions of fresh mustard greens free of insect pests and mechanical damage, cleaning them, and cutting them into strips of appropriate sizes to obtain mustard green strips;

[0057] (2) placing the mustard strips in alcohol for 40 seconds for sterilization;

[0058] (3) mixing the mustard strips with salt water having a concentration of 2 wt %, so that the mustard strips are completely immersed in the salt water for 24 hours, and the salting temperature is controlled to be 20° C.;

[0059] (4) mixing the salted mustard strips with a fermentation agent in a ratio of 2:1 and fermenting for 3 days, wherein the fermentation agent is a mixture of lactic acid bacteria and yeast in a ratio of 1:1, and the fermentation condition is controlled at 20° C. to obtain fermented mustard;

[0060] (5) Mix 8 parts of Sichuan pepper, 10 parts of pickled pepper, 4 parts of garlic, 5 parts of Sichuan pepper, 4 parts of star anise, 3 parts of cinnamon and 3 parts of bay leaf to obtain spice powder, add the mustard greens and the spice powder in a dosage ratio of 3:1, and evenly apply the spice powder on the surface of the mustard greens to obtain the characteristic fermented mustard greens snack food.

[0061] Example 2

[0062] (1) selecting 100 portions of fresh mustard greens free of insect pests and mechanical damage, cleaning them, and cutting them into strips of appropriate sizes to obtain mustard green strips;

[0063] (2) placing the mustard strips in alcohol for 50 seconds for sterilization;

[0064] (3) mixing the mustard strips with 3 wt % salt water, so that the mustard strips are completely immersed in the salt water for 30 hours, and the salting temperature is controlled to be 22° C.;

[0065] (4) mixing the salted mustard strips with a fermentation agent in a ratio of 3:2 and fermenting for 4 days, wherein the fermentation agent is a mixture of lactic acid bacteria and yeast in a ratio of 1:1, and the fermentation condition is controlled at 25° C. to obtain fermented mustard;

[0066] (5) Mix 10 parts of Sichuan pepper, 11 parts of pickled pepper, 5 parts of garlic, 8 parts of Sichuan pepper, 5 parts of star anise, 4 parts of cinnamon and 4 parts of bay leaf to obtain spice powder, add the mustard greens and the spice powder in a dosage ratio of 5:1, and evenly apply the spice powder on the surface of the mustard greens to obtain the characteristic fermented mustard greens snack food.

[0067] Example 3

[0068] (1) selecting 100 portions of fresh mustard greens free of insect pests and mechanical damage, cleaning them, and cutting them into strips of appropriate sizes to obtain mustard green strips;

[0069] (2) placing the mustard strips in alcohol for 60 seconds for sterilization;

[0070] (3) mixing the mustard strips with salt water having a concentration of 5 wt % so that the mustard strips are completely immersed in the salt water for 36 hours, and the salting temperature is controlled to be 25° C.;

[0071] (4) mixing the salted mustard strips with a fermentation agent in a ratio of 3:1 and fermenting for 5 days, wherein the fermentation agent is a mixture of lactic acid bacteria and yeast in a ratio of 1:1, and controlling the fermentation condition to be 30° C. to obtain fermented mustard;

[0072] (5) Mix 12 parts of Sichuan pepper, 12 parts of pickled pepper, 6 parts of garlic, 10 parts of Sichuan pepper, 6 parts of star anise, 5 parts of cinnamon and 5 parts of bay leaf to obtain spice powder, add the mustard greens and the spice powder in a dosage ratio of 3:2, and evenly apply the spice powder on the surface of the mustard greens to obtain the characteristic fermented mustard greens snack food.

[0073] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A processing technology for a special fermented mustard snack food, characterized in that: The following steps are involved: Select fresh mustard greens and pretreat them to obtain pretreated mustard greens; Sterilizing and disinfecting the pretreated mustard greens to obtain sterile mustard greens; salting the sterilized mustard greens to obtain salted mustard greens; The salted mustard greens are first mixed with a fermentation agent and fermented to obtain fermented mustard greens; The fermented mustard greens are mixed with spice powder for a second time to obtain the special fermented mustard greens snack food.

2. The processing technology of the characteristic fermented mustard snack food according to claim 1, characterized in that: The pretreatment is to wash the mustard greens and then cut them into strips or slices.

3. The processing technology of the characteristic fermented mustard snack food according to claim 1, characterized in that: The sterilization is performed by soaking the pretreated mustard in alcohol for 40 to 60 seconds.

4. The processing technology of the characteristic fermented mustard snack food according to claim 1, characterized in that: The salt water concentration used for the salting is 2-5wt%, the salting time is 24-36 hours, and the temperature is 20-25°C.

5. The processing technology of the characteristic fermented mustard snack food according to claim 1, characterized in that: The fermentation bacteria agent is a mixture of lactic acid bacteria and yeast in a ratio of 1:1; the fermentation temperature is 20-30°C and the fermentation time is 3-5 days.

6. The processing technology of the characteristic fermented mustard snack food according to claim 1, characterized in that: The ratio of the salted mustard greens to the fermentation agent in the first mixture is 2-3:1-2.

7. The processing technology of the characteristic fermented mustard snack food according to claim 1, characterized in that: The spice powder includes 8 to 12 parts of Sichuan pepper, 10 to 12 parts of pickled pepper, 4 to 6 parts of garlic, 5 to 10 parts of Sichuan pepper, 4 to 6 parts of star anise, 3 to 5 parts of cinnamon and 3 to 5 parts of bay leaves; the ratio of fermented mustard greens to spice powder in the second mixture is 3 to 7:1 to 2.

8. The quality control method for the processing technology of the special fermented mustard snack food according to claims 1 to 7, characterized in that: It includes raw material control, hygiene control and fermentation control.

9. The quality control method for processing the characteristic fermented mustard snack food according to claim 8, characterized in that: The raw material control link includes using fresh, pest-free, and mechanically damage-free mustard greens and using spices of good quality to prepare spice powder; the hygiene control link is to control the sanitary conditions during the entire processing process to prevent microbial contamination; the fermentation control is to control factors such as fermentation temperature and time.

10. Application of the processing technology of the characteristic fermented mustard snack food according to claims 1 to 7 or the quality control method of the processing technology of the characteristic fermented mustard snack food according to claims 8 to 9 in mustard production.

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