Preparation method of tea leaf pickled Chinese cabbages

Abstract

The present invention discloses a tea leaf pickled Chinese cabbage preparation method which is characterized by comprising the following steps: step (1): tea leaf raw material selection; (2) carrying out enzymolysis softening on the tea leaf raw material, and carrying out fiber price reduction by using cellulase and pectinase; step (3), lactobacillus plantarum pre-fermentation deastringency: inoculating lactobacillus plantarum for pre-fermentation deastringency; (4) carrying out double-bacterium gradient fermentation, namely carrying out gradient fermentation by using lactobacillus delbrueckii and lactobacillus brevis; (5) compound seasoning of Yunnan flavor; and (6) performing modified atmosphere packaging and pasteurization. According to the invention, tea leaves are used as a raw material, and the tea leaf pickled Chinese cabbage is prepared by combining ancient fermentation with a modern bioengineering technology, so that the problems of coarse and hard tea leaf fibers, bitter tannin, single fermentation flavor and the like are solved, the cold dish appetizer with sour and fresh flavor, crisp taste and probiotic function is developed, the market blank in the field of tea leaf deep processing is filled, and the market prospect is broad. The problems of excessive nitrite and single flavor of traditional pickled Chinese cabbages are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of tea pickled vegetables. Background Art

[0002] Tea originated in China and has spread to the world. As the most common beverage in people's lives, long-term consumption is beneficial to physical and mental health. However, the existing tea processing has the following deficiencies: 1. The deep processing of tea is limited. The existing tea processing mainly focuses on tea beverages and tea powders, and has not been developed into fermented dishes, with low added value. 2. Direct fermentation of tea is prone to produce a bitter taste, and the fibers are thick and hard. When the tannin content is ≥12%, the palatability is poor. At the same time, the traditional pickled vegetables have the following deficiencies: 1. The commercially available pickled vegetables mainly use Chinese cabbage and mustard as raw materials, and there are problems such as excessive nitrite (detection rate ≥15%) and single strain (only lactic acid bacteria). 2. Lack of characteristic flavors and serious homogenization. Therefore, in order to avoid the disadvantages existing in the prior art, it is necessary to improve the prior art. Summary of the Invention

[0003] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a preparation method of tea pickled vegetables.

[0004] The present invention is achieved by the following technical solutions:

[0005] A preparation method of tea pickled vegetables includes the following steps

[0006] Step (1): Selection of tea raw materials;

[0007] Step (2): Enzymatic hydrolysis and softening of tea raw materials, using cellulase and pectinase to reduce fibers;

[0008] Step (3): Pre-fermentation and astringency removal with Lactobacillus plantarum, using inoculated Lactobacillus plantarum for pre-fermentation and astringency removal;

[0009] Step (4): Dual-strain gradient fermentation, using Lactobacillus deangensis and Lactobacillus brevis for gradient fermentation;

[0010] Step (5): Yunnan-style compound flavoring;

[0011] Step (6): Modified atmosphere packaging and pasteurization.

[0012] Further, in the step (1), the tea raw materials are selected as one bud and three leaves of Yunnan Mengku big-leaf tea, washed and cut.

[0013] Further, in the step (1), the tea raw materials are selected as old leaves of Pu-erh tea.

[0014] Further, in the step (1), the tea raw materials are selected as young leaves of green tea.

[0015] Further, in the step (2), cellulase and pectinase are compounded at a mass ratio of 1:2 and treated at 40°C for 2 hours, and the fiber degradation rate is ≥60%.

[0016] Further, in the step (3), Lactobacillus plantarum is pre-fermented at 37°C for 24 hours, and the tannin content is reduced to less than 3.5%.

[0017] Further, in the step (4), the mass ratio of Lactobacillus deangensis to Lactobacillus brevis is 6:4, the pH at the end of fermentation is 3.8 - 4.2, and the lactic acid content is ≥5.5 g / kg.

[0018] Further, in the step (5), it is soaked in the marinating liquid for 30 minutes and centrifuged and dehydrated until the water content is less than 75%. The marinating liquid includes wrinkled peppers, lemongrass and litsea cubeba oil.

[0019] Further, in the step (6), in the modified atmosphere packaging, a high-barrier PA film or PE film is used, the oxygen permeability rate is ≤5 cm 3 / m 2 ·day, CO2:N2 = 7:3. In pasteurization, the sterilization temperature is 85°C, the sterilization time is 15 min, and the viable count of lactic acid bacteria is ≥1×10 6 CFU / g.

[0020] Further, the water content of the tea leaf pickled vegetables is ≤75%, the crispness value is ≥85 N, and the shelf life is ≥12 months.

[0021] Compared with the prior art, the present invention uses tea leaves as raw materials and prepares tea leaf pickled vegetables through ancient fermentation combined with modern bioengineering technology, solves problems such as coarse and hard tea leaf fibers, bitter tannins, and single fermentation flavor, develops a cold appetizer with both sour and fresh flavors, crispy texture and probiotic functions, fills the market gap in the deep processing field of tea leaves, and solves the problems of excessive nitrite and single flavor in traditional pickled vegetables; compared with the existing tea processing, it breaks through the limitation that existing tea is only used for beverages and develops a new category. Brief Description of the Drawings

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0023] Figure 1 It is a flowchart of the preparation method of the tea leaf pickled vegetables of the present invention. Detailed Description of the Embodiments

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0025] As Figure 1 shown, a method for preparing tea pickled vegetables of the present invention includes the following steps:

[0026] Step (1): Selection of tea raw materials;

[0027] Step (2): Enzymatic hydrolysis and softening of tea raw materials, using cellulase and pectinase for fiber degradation;

[0028] Step (3): Pre-fermentation and astringency removal with Lactobacillus plantarum, using inoculated Lactobacillus plantarum for pre-fermentation and astringency removal;

[0029] Step (4): Dual-strain gradient fermentation, using Lactobacillus deangensis and Lactobacillus brevis for gradient fermentation;

[0030] Step (5): Yunnan-style compound flavoring;

[0031] Step (6): Modified atmosphere packaging and pasteurization.

[0032] In step (1), the tea raw materials are selected as one bud and three leaves of big-leaf tea from Mengku, Yunnan, washed and cut.

[0033] In step (1), the tea raw materials are selected as old leaves of Pu-erh tea.

[0034] In step (1), the tea raw materials are selected as young leaves of green tea.

[0035] In step (2), cellulase and pectinase are compounded according to a mass ratio of 1:2, treated at 40 °C for 2 hours, and the fiber degradation rate is ≥ 60%.

[0036] In step (3), Lactobacillus plantarum is pre-fermented at 37 °C for 24 hours, and the tannin content is reduced to less than 3.5%.

[0037] In step (4), the mass ratio of Lactobacillus deangensis to Lactobacillus brevis is 6:4, the pH at the end of fermentation is 3.8 - 4.2, and the lactic acid content is ≥ 5.5 g / kg.

[0038] In step (5), it is soaked in the flavoring liquid for 30 minutes and centrifuged to dehydrate until the moisture content is less than 75%. The flavoring liquid includes wrinkled skin peppers, lemongrass, and litsea cubeba oil.

[0039] In step (6), in the modified atmosphere packaging, a high-barrier PA film or PE film is used, and the oxygen transmission rate is ≤ 5 cm 3 / m 2·On a certain day, CO2:N2 = 7:3. During pasteurization, the sterilization temperature is 85°C and the sterilization time is 15 min. The viable count of lactic acid bacteria is ≥1×10 6 CFU / g.

[0040] The moisture content of the tea leaf pickled cabbage is ≤75%, the crispness value is ≥85 N, and the shelf life is ≥12 months.

[0041] Lactobacillus deangensis is an autonomously isolated strain, with the characteristics of acid tolerance (remaining viable at pH 3.5) and high ester production.

[0042] The present invention uses tea leaves as raw materials to prepare tea leaf pickled cabbage through traditional fermentation combined with modern bioengineering technology, solving problems such as thick and hard tea leaf fibers, bitter tannins, and single fermentation flavor, developing a cold appetizer with both sour and fresh flavors, crispy texture, and probiotic functions, filling the market gap in the deep processing field of tea leaves, and solving the problems of excessive nitrite and single flavor in traditional pickled cabbage; compared with the existing tea processing, it breaks through the limitation that existing tea is only used for beverages and develops a new category.

[0043] Example 1: Standard process

[0044] 1. Raw material treatment:

[0045] Raw materials: One bud with three leaves of Yunnan Mengku large-leaf tea, washed and cut (5 cm × 2 cm);

[0046] Enzymolysis: 0.2% cellulase + 0.4% pectinase, 40°C / 2 h, fiber degradation rate 62%.

[0047] 2. Pre-fermentation for astringency removal:

[0048] Inoculate Lactobacillus plantarum (1×10 6 CFU / g), 37°C / 24 h, tannin content 3.2% (compared with 12.5% in the untreated group).

[0049] 3. Main fermentation:

[0050] Inoculate the double-bacteria compound agent (2%), ferment at 30°C for 3 days → ferment at 25°C for 2 days, pH = 3.9, lactic acid 5.8 g / kg.

[0051] 4. Flavoring and packaging:

[0052] Soak in the flavoring liquid (wrinkled pepper + lemongrass + litsea cubeba oil) for 30 minutes, and centrifuge and dehydrate to a moisture content of 75%;

[0053] Modified atmosphere packaging (CO2 70% + N2 30%), pasteurization (85°C / 15 min).

[0054] Table 1 is the extended performance table of tea leaf varieties, Table 2 is the performance table of optimized strain ratios, and Table 3 is the experimental data and effect verification table.

[0055] Table 1 Tea Variety Expansion Performance Table

[0056]

[0057] Table 2 Bacterial Strain Ratio Optimization Performance Table

[0058] Lactobacillus delbrueckii: Lactobacillus brevis Lactic acid content (g / kg) Ester substances (mg / kg) 5:5 5.1 12 7:3 5.9 18

[0059] Table 3 Experimental Data and Effect Verification Table

[0060] Index Traditional Chinese cabbage pickles The tea pickles of the present invention Detection standard Dietary fiber (g / 100g) 2.1 4.8 GB 5009.88-2014 Retention rate of tea polyphenols (%) - 68 GB / T 8313-2018 Nitrite (mg / kg) 12.5 ≤1.0 (not detected) GB 5009.33-2016 Shelf life (months) 6 12 GB 2714-2015

[0061] The above are only the preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A preparation method of tea pickled vegetables, characterized in that: It includes the following steps: Step (1): Select tea raw materials; Step (2): Enzymatically hydrolyze and soften the tea raw materials, and use cellulase and pectinase to reduce fiber; Step (3): Pre-ferment and debitter with Lactobacillus plantarum, and use inoculated Lactobacillus plantarum for pre-fermentation and debittering; Step (4): Dual-strain gradient fermentation, and use Lactobacillus deangensis and Lactobacillus brevis for gradient fermentation; Step (5): Yunnan-style compound flavoring; Step (6): Modified atmosphere packaging and pasteurization.

2. The method for preparing tea pickled mustard greens according to claim 1, characterized in that: In the said step (1), select one bud with three leaves of big-leaf variety from Mengku, Yunnan as the tea raw materials, wash and cut them.

3. The method for preparing tea pickled vegetables according to claim 1, characterized in that: In the said step (1), select old leaves of Pu-erh tea as the tea raw materials.

4. The method for preparing tea pickled mustard greens according to claim 1, wherein: In the said step (1), select young leaves of green tea as the tea raw materials.

5. The method for preparing tea pickled mustard greens according to claim 1, characterized in that: In the said step (2), cellulase and pectinase are compounded according to the mass ratio of 1:2, treated at 40 °C for 2 hours, and the fiber degradation rate is ≥ 60%.

6. The method for preparing tea pickled mustard greens according to claim 1, characterized in that: In the said step (3), Lactobacillus plantarum is pre-fermented at 37 °C for 24 hours, and the tannin content is reduced to less than 3.5%.

7. The method for preparing tea pickled mustard greens according to claim 1, characterized in that: In the said step (4), the mass ratio of Lactobacillus deangensis to Lactobacillus brevis is 6:4, the pH at the end of fermentation is 3.8 - 4.2, and the lactic acid content is ≥ 5.5 g / kg.

8. The method for preparing tea pickled mustard greens according to claim 1, characterized in that: In the said step (5), soak in the flavoring liquid for 30 minutes, and centrifuge to dehydrate until the water content is less than 75%. The flavoring liquid includes wrinkled skin peppers, lemongrass and litsea cubeba oil.

9. The method for preparing tea pickled mustard greens according to claim 1, characterized in that: In the step (6), in the modified atmosphere packaging, a high-barrier PA film or PE film is used, and the oxygen transmission rate ≤ 5 cm 3 / m 2 ·day, CO2:N2 = 7:

3. In the pasteurization, the sterilization temperature is 85°C, the sterilization time is 15 min, and the viable count of lactic acid bacteria ≥ 1×10 6 CFU / g.

10. The method for preparing tea pickled vegetables according to claim 1, characterized in that: The water content of the said tea sauerkraut is ≤ 75%, the crispness value is ≥ 85 N, and the shelf life is ≥ 12 months.

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