CN1043180C - Flavouring agent-pickle nutrient extract and its mfg. method - Google Patents
Flavouring agent-pickle nutrient extract and its mfg. method Download PDFInfo
- Publication number
- CN1043180C CN1043180C CN93112504A CN93112504A CN1043180C CN 1043180 C CN1043180 C CN 1043180C CN 93112504 A CN93112504 A CN 93112504A CN 93112504 A CN93112504 A CN 93112504A CN 1043180 C CN1043180 C CN 1043180C
- Authority
- CN
- China
- Prior art keywords
- pickle
- potherb mustard
- sealing
- salted vegetables
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015097 nutrients Nutrition 0.000 title claims description 13
- 238000000034 method Methods 0.000 title claims description 9
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000000706 filtrate Substances 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 10
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 10
- 238000001556 precipitation Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 244000026811 Brassica nipposinica Species 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 3
- 235000013882 gravy Nutrition 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 5
- 239000000843 powder Substances 0.000 abstract 2
- 241001131796 Botaurus stellaris Species 0.000 abstract 1
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000036512 infertility Effects 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 34
- 239000012535 impurity Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 4
- 239000012267 brine Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000012510 hollow fiber Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 244000179684 Passiflora quadrangularis Species 0.000 description 1
- 235000011266 Passiflora quadrangularis Nutrition 0.000 description 1
- 241000270934 Rana catesbeiana Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Separation Using Semi-Permeable Membranes (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a seasoning, namely a pickle nutrition juice, and a processing method thereof. The pickle nutrition juice is composed of pickle essence filtrate which is processed by sterilization and disinfection, gourmet powder and potassium sorbate. Pickle bittern liquid, pickle leaves and pickle heads are used as raw material, and the raw material is processed by squeeze, rough filtration, precipitation, enzyme elimination and fine filtration. Then, the gourmet powder and the potassium sorbate are added and uniformly prepared for sterilization and ultrafiltration. The pickle nutrition juice is made by filling, sealing and subsequently pasteurizing the mixture. The pickle nutrition juice has the advantages of transparent and clear juice, sanitation, sterility, fragrance and palatability. The shelf life can reach 6 months.
Description
The present invention relates to a kind of flavouring-salted vegetables nutrient extract and processing method thereof.
Salted vegetables are pickled through salt by fresh vegetables (especially potherb mustard) and are formed.First-class salted vegetables are tasty.And folklore is taken salted vegetables thick gravy matelote, stewes bullfrog, is mixed bean curd etc., has special local flavor, and considerable people likes this local flavor.And become dish liquid to contain several amino acids, nutrition is extremely abundant.But these saltwater brine storage lives are not long, apt to deteriorate, can only ready access upon use.And stoste the inside impurity is more, also has earth and germ, can not directly eat.In addition, salted vegetables add man-hour, downcut salted vegetables leaf and salted vegetables head, if irrational utilization can cause not little waste.
The present invention provides a kind of new flavour that has to society, and direct-edible flavouring-salted vegetables nutrient extract.This nutrient extract has been removed impurities in raw materials, has reached health, aseptic purpose, and can preserve the long term and undergo no deterioration.Another aspect of the present invention task provides the method for making above-mentioned this salted vegetables nutrient extract.
Salted vegetables nutrient extract of the present invention is made up of the smart filtrate of the salted vegetables after killing enzyme, sterilization treatment, monosodium glutamate and potassium sorbate.The smart filtrate of salted vegetables because of having removed impurity and microorganism, so its composition is purer, and has been preserved original nutrition.Add monosodium glutamate, satisfied freshness.Potassium sorbate plays mould fungus inhibition and ferment enzyme bacteria growing, for preservation provides condition.
Such salted vegetables nutrient extract, the content ratio of the smart filtrate of salted vegetables, monosodium glutamate and potassium sorbate can be respectively 99-99.45%, 0.5-0.9%, 0.05-0.1%.This ratio makes this flavouring both meet the processing economic principle, meets hygienic requirements again.
Another aspect of the present invention is the processing method of salted vegetables nutrient extract.Earlier with salted vegetables halogen night, salted vegetables leaf with the salted vegetables head squeezes, coarse filtration, 2-4 hour freezing precipitation or add pectase 5%, carry out the enzyme process precipitation under 37 ℃ heated then to 70 ℃-75 ℃, continues to kill enzyme in 5-10 minute, and fine filtering gets salted vegetables essence filtrate again; Then, allotment raw material: in the smart filtrate of salted vegetables, add monosodium glutamate and potassium sorbate, and it is in harmonious proportion evenly; The good mixed liquor that then will the be in harmonious proportion ultrafiltration of sterilizing; Filling and sealing then; Heat at last to 70 ℃-80 ℃, continue to carry out in 10-15 minute pasteurize.
Because of the smart filtrate of salted vegetables by salted vegetables saltwater brine, salted vegetables leaf and salted vegetables head squeeze, coarse filtration, again through freezing precipitation or enzyme process precipitation, kill enzyme fine filtering and getting again, so it has removed impurity and microorganism in the coarse fodder, through allocating monosodium glutamate and potassium sorbate into, after the ultrafiltration, guaranteed freshness again, inhibitory enzyme bacterium, ferment enzyme bacterium, and eliminated bacterium.Pasteurize makes the shelf-life of product more secure.Therefore such salted vegetables nutrient extract is transparent, limpid, health, aseptic, fragrance is good to eat, the shelf-life can reach 6 months.
When the allotment raw material, but the smart filtrate 99-99.45 of the weight proportion salted vegetables of its three kinds of raw materials part, monosodium glutamate 0.5-0.9 part, potassium sorbate 0.05-0.1 part.This ratio makes this flavouring both meet the processing economic principle, meets sanitary standard again.In addition, can carry out ultrafiltration with the hollow fiber membrane ultrafiltration device that sterilization is crossed during ultrafiltration, but be 1.2% formalin, continue to soak more than 45 minutes, and then ultrafilter is rinsed well with sterilized water to the sterilization working concentration of ultrafilter own in sterilization.The good mixed liquor that is in harmonious proportion has reached the sterilization purpose through this ultrafiltration.
When freezing precipitation coarse filtration liquid, temperature is with below 0 ℃, and it is good precipitating 2 hours.Coarse filtration liquid is heated earlier (temperature is controlled at below 75 ℃) also can reach the purpose of precipitated impurities, but effect is not really desirable.
Accompanying drawing is the present invention's flow sheet.
Implement side below in conjunction with the accompanying drawing summary.Pour salted vegetables saltwater brine, salted vegetables leaf, salted vegetables head into the pressafiner squeezing, immediately by the grenadine coarse filtration.Then coarse filtration liquid, is heated and killed enzyme to 72 ℃ of lasting 5-10 minutes after about 2 hours at freezing precipitation under 0 ℃ of temperature, carry out fine filtering in the suede bag of then it being packed into.What filtered out this moment is the smart filtrates of salted vegetables.Second step added monosodium glutamate and potassium sorbate in the smart filtrate of salted vegetables, its three's weight proportion is 99.42 parts, 0.5 part, 0.08 part, and it is in harmonious proportion evenly.The 3rd step was that above mixed liquor is pumped into, and the formalin with 1.2% soaked after 45 minutes, again with carry out sterilising filtration in the clean hollow fiber membrane ultrafiltration device of aseptic water washing (this ultrafilter is used) in system wine.The salted vegetables nutrient extract that the 4th step will soon filter out from ultrafilter carries out filling and sealing.Filling and sealing is indoor can to carry out disinfection with ultraviolet ray earlier.Last procedure then is that the salted vegetables nutrient extract that can is good carries out 70 ℃-80 ℃ pasteurize 10-15 minute.Finished product can dispatch from the factory and find a good sale in this moment.
In first procedure, if coarse filtration liquid is carried out the enzyme process precipitation, then can under 37 ℃ of temperature, put into pectase 5%, precipitate 2 hours and kill enzyme again, get smart filtrate through fine filtering and also can.This can say the method for another precipitated impurities.
Claims (1)
1. processing method of potherb mustard nutrient extract that salts down, its step comprises: useless dish head, the dish leaf that the potherb mustard thick gravy that will salt down, the potherb mustard export packing that salts down add the cutting-out in man-hour squeezes, coarse filtration, 2-4 hour freezing precipitation or add pectase 5%, under 37 ℃, carry out enzyme process precipitation, heat then to 70 °-75 ℃, continue to kill in 5-10 minute enzyme, the fine filtering smart filtrate of potherb mustard that must salt down again: allotment raw material: in the smart filtrate of the potherb mustard that salts down, add monosodium glutamate and potassium sorbate, it is in harmonious proportion evenly; Filling and sealing; Heat to 70 °-80 ℃, continue to carry out in 10-15 minute pasteurize; Before filling and sealing, the hollow-fibre membrane ultrafilter that the mixed liquor that mediation is good is crossed with sterilization carries out ultrafiltration, and then filling and sealing, pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112504A CN1043180C (en) | 1993-07-26 | 1993-07-26 | Flavouring agent-pickle nutrient extract and its mfg. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112504A CN1043180C (en) | 1993-07-26 | 1993-07-26 | Flavouring agent-pickle nutrient extract and its mfg. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1085742A CN1085742A (en) | 1994-04-27 |
| CN1043180C true CN1043180C (en) | 1999-05-05 |
Family
ID=4990112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112504A Expired - Fee Related CN1043180C (en) | 1993-07-26 | 1993-07-26 | Flavouring agent-pickle nutrient extract and its mfg. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1043180C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569421B (en) * | 2009-06-04 | 2011-09-14 | 浙江青莲食品股份有限公司 | Method for processing vegetable-spiced animal meat products |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307913C (en) * | 2003-09-12 | 2007-04-04 | 杨性民 | Pickled potherb mustard juice beverage and its production method |
| CN102326755B (en) * | 2010-07-13 | 2013-06-05 | 浙江万里学院 | Processing method of lactic acid fermented mustard powder flavoring |
| CN105361102A (en) * | 2015-10-14 | 2016-03-02 | 付晓陆 | Method for making seasoning liquor through pickled water of mustard tubers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4428968A (en) * | 1982-10-18 | 1984-01-31 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of sauerkraut utilizing hydrolyzed protein |
| US4490396A (en) * | 1982-10-18 | 1984-12-25 | Societe D'assistance Technique Pour Produits Nestle S. A. | Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein |
-
1993
- 1993-07-26 CN CN93112504A patent/CN1043180C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4428968A (en) * | 1982-10-18 | 1984-01-31 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of sauerkraut utilizing hydrolyzed protein |
| US4490396A (en) * | 1982-10-18 | 1984-12-25 | Societe D'assistance Technique Pour Produits Nestle S. A. | Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569421B (en) * | 2009-06-04 | 2011-09-14 | 浙江青莲食品股份有限公司 | Method for processing vegetable-spiced animal meat products |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1085742A (en) | 1994-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5328703A (en) | Method for treating fruit juice with high pressure | |
| US6756066B2 (en) | Bean curd containing lactic fermenting bacteria culture fluid and a method for preparing the same, and beverage containing the same | |
| JPS5998672A (en) | Lactobacillus drink and its preparation | |
| CN102488267A (en) | Asparagus-pawpaw functional drink and its production method | |
| CN100344241C (en) | Flavored sugarcane juice in aseptic unit package | |
| JPH04190780A (en) | Preparation of edible vinegar from citrus fruit and vinegar prepared thereby | |
| JPH11146774A (en) | Health beverage and its production | |
| CN1043180C (en) | Flavouring agent-pickle nutrient extract and its mfg. method | |
| JP2972949B2 (en) | Method for producing extract containing functional nutrients and method for producing candy using the extract | |
| KR0178423B1 (en) | How to prepare sap | |
| CN1105511C (en) | Infusion processing method of Chinese artichoke | |
| CN104366163A (en) | Processing method of nutritional juice for pickling potherb mustard | |
| EP0900838B1 (en) | Citrus fruit vinegar and method for producing the same | |
| JPH0775521A (en) | Fruit taste-enhancing material and fruit drink having enhanced taste | |
| CN1175100C (en) | Peptide beer and its preparing process | |
| CN102499405A (en) | Preparation method for asparagus compound cereal fermentation type functional beverage | |
| RU2113126C1 (en) | Method for preserving potato | |
| JP3152547B2 (en) | Production method of fermented seasoning liquid for pickles | |
| CN1290495A (en) | Bayberry products and their producing process | |
| JP2887653B2 (en) | Method of producing storable vegetable juice | |
| CN108552446A (en) | The preparation method and passion fruit pericarp dietary fiber beverage of passion fruit pericarp slurries | |
| JPH05317013A (en) | Production of drink | |
| KR102088098B1 (en) | A method for manufacturing of non-heat pineapple fermentation vinegar | |
| JPH06261719A (en) | Preparation of juice from citrus fruit and vegetable | |
| CN109730218A (en) | A kind of apple vinegar beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |