CN-122004434-A - Low-cyanogenic-glycoside pickled cassava tender stem and leaf vegetable and method

CN122004434ACN 122004434 ACN122004434 ACN 122004434ACN-122004434-A

Abstract

The invention relates to the technical field related to food processing, in particular to a low-cyanogenic side cassava tender stem leaf pickling vegetable and a method thereof, comprising the following steps of (1) raw material treatment, namely selecting, cleaning and draining the cassava tender stem leaf, (2) low-temperature dehydration, namely dehydrating the drained cassava tender stem leaf for 1-2 hours at a temperature of 30 ℃, pretreatment, namely shredding or mashing the dehydrated cassava tender stem leaf, (4) pickling fermentation, namely adding 2-4% of salt of the total mass of the pretreated cassava tender stem leaf into the pretreated cassava tender stem leaf by adopting a low-salt pickle type cold pickling process, uniformly mixing, fermenting for 10-15 days at a temperature of 20-25 ℃, packaging and storing, namely packaging after fermentation, and storing under a refrigerating condition. The low-cyanide-glycoside cassava tender stem leaf pickling vegetable is prepared by controlling the dehydration temperature and time and combining a low-salt fermentation pickling process, so that the nutrition retention rate and the flavor quality of the product are obviously improved while the food safety is ensured.

Inventors

WANG QINFEI
ZHANG ZHENWEN
LIN LIMING
Fang Yusi
YU HOUMEI
SHEN LONGBIN
ZHANG HENG
Dieu Leffer Laisaibei Ganbu
Perol Karl Zoller Okanze Boho

Assignees

中国热带农业科学院热带作物品种资源研究所
中国援刚果(布)农业技术示范中心
刚果(布)农牧渔业部国家作物病害防治中心

Dates

Publication Date: 20260512
Application Date: 20260209

Claims (8)

1. The preparation method of the low-cyanogenic side cassava tender stem and leaf pickled vegetable is characterized by comprising the following steps of: (1) Raw material treatment, namely selecting tender stems and leaves of cassava, cleaning and draining; (2) Dehydrating at a low temperature, namely dehydrating the tender stems and leaves of the drained cassava for 1-2 hours at a temperature of 30 ℃; (3) Pre-treatment, namely cutting or mashing the dehydrated tender stems and leaves of the cassava; (4) The pickling fermentation, namely adding salt accounting for 2% -4% of the total mass of the tender stems and leaves of the cassava subjected to pretreatment into the tender stems and leaves of the cassava by adopting a low-salt pickle cold pickling process, uniformly mixing, and fermenting for 10-15 days at 20-25 ℃; (5) Packaging and storing, namely packaging after fermentation is finished, and storing under a refrigerating condition.
2. The method for preparing the low-cyanogenic side cassava tender stem and leaf pickled vegetable according to claim 1, wherein the dehydration time in the step (2) is 1.5 hours.
3. The method for preparing the low-cyanogenic-glycoside cassava tender stem leaf pickled vegetable according to claim 1, wherein the salt addition amount in the step (4) is 2.5% of the total mass of the cassava tender stem leaf.
4. The preparation method of the low-cyanogenic side cassava tender stem leaf pickled vegetable according to claim 1 is characterized by further comprising a scalding treatment step, wherein chopped or smashed cassava tender stem leaves are treated in hot water at 85-100 ℃ for 2-3 minutes after the step (3) and the step (4), and pickled and fermented in a low-salt pickling mode after draining.
5. A low-cyanide-content cassava tender stem leaf pickled vegetable, which is characterized by being prepared by the preparation method of the low-cyanide-content cassava tender stem leaf pickled vegetable according to any one of claims 1-4.
6. The low-cyanide-content cassava tender stem and leaf pickled vegetable according to claim 5, wherein the nitrite content is lower than 20mg/kg and the cyanide content is less than or equal to 10mg/kg.
7. The low-cyanogenic side cassava tender stem leaf pickled vegetable according to claim 5, which is characterized in that the crude protein content is more than or equal to 20%, the lutein content is more than or equal to 135mg/100g, and at least two organic acids of malic acid, lactic acid and succinic acid are contained.
8. The pickled cassava tender stem and leaf with low cyanogenic glycosides according to claim 5, wherein the beta-carotene content is not less than 18mg/100g, and contains mineral elements such as potassium, calcium, magnesium, phosphorus and sulfur.

Description

Low-cyanogenic-glycoside pickled cassava tender stem and leaf vegetable and method Technical Field The invention relates to the technical field related to food processing, in particular to a low-cyanoside cassava tender stem and leaf pickled vegetable and a method. Background The cassava leaves are important vegetable resources in areas such as saharan africa and the like, and are high in protein content (20% -30% of dry weight of the invention), rich in vitamins (such as vitamin A, vitamin C), minerals (such as potassium, calcium, iron, zinc and the like) and various flavonoid compounds with biological activity, and are regarded as important sources for making up the deficiency of animal and plant proteins and improving the intake of trace nutrients in Congo democratic republic, nigeria, tansania, undata and other countries. However, the cyanogenic glycoside compounds naturally existing in cassava leaves can release hydrocyanic acid through plant injury or digestive enzyme action, have neurotoxicity and respiratory depression effects on human bodies, and can cause health hidden trouble after long-term low-dose intake. Meanwhile, the cassava leaves also contain anti-nutritional factors such as tannin and the like, which can influence the digestion and absorption of protein and cause adverse effects on taste and color, thereby further limiting the popularization of the cassava leaves as food raw materials. Many traditional dishes in Africa, such as Saka-Saka of Congo and Ndol e of karma, are all cooked by taking cassava leaves as main raw materials through the modes of mashing, boiling, fermenting and the like, and are important components of daily nutrition supply for local residents. However, the conventional eating method is accompanied by problems of large loss of nutrients, deterioration of flavor and the like while reducing the content of cyanogenic glycosides. Researches show that the curing fermentation can further promote degradation of cyanogenic glycoside through metabolism of lactic acid bacteria, and improve flavor, and the technological parameters of the curing fermentation have obvious influence on nutrition quality and anti-nutritional factors, and the curing fermentation and boiling fermentation are high Wen Liang, so that the cyanogenic glycoside content can be reduced, but a great deal of functional active substances such as carotenoid can be lost, so that balance needs to be sought between decyanation efficiency and nutrition maintenance. Disclosure of Invention The invention aims to provide a low-cyanogenic-side cassava tender stem leaf pickled vegetable and a method thereof, which are used for solving the problems that the traditional cassava leaf eating method provided in the background technology is accompanied with a great loss of nutrient components, flavor degradation and the like while reducing the cyanogenic-side content. The preparation method of the low-cyanogenic side cassava tender stem leaf pickled vegetable comprises the following steps: (1) Raw material treatment, namely selecting tender stems and leaves of cassava, cleaning and draining; (2) Dehydrating at a low temperature, namely dehydrating the tender stems and leaves of the drained cassava for 1-2 hours at a temperature of 30 ℃; (3) Pre-treatment, namely cutting or mashing the dehydrated tender stems and leaves of the cassava; (4) The pickling fermentation, namely adding salt accounting for 2% -4% of the total mass of the tender stems and leaves of the cassava subjected to pretreatment into the tender stems and leaves of the cassava by adopting a low-salt pickle cold pickling process, uniformly mixing, and fermenting for 10-15 days at 20-25 ℃; (5) Packaging and storing, namely packaging after fermentation is finished, and storing under a refrigerating condition. Preferably, the dehydration time in step (2) is 1.5 hours. Preferably, the salt added in the step (4) is 2.5% of the total mass of the tender stem and leaf of the cassava. Preferably, after the step (3) and before the step (4), the method further comprises a scalding treatment step of treating chopped or smashed tender cassava stems and leaves in hot water at 85-100 ℃ for 2-3 minutes, and then carrying out pickling fermentation in a low-salt pickling mode after draining. A low-cyanogenic glycoside pickled vegetable containing tender stem and leaf of cassava is prepared by the above preparation method. The nitrite content is lower than 20mg/kg, and the cyanide content is less than or equal to 10mg/kg. The crude protein content is more than or equal to 20%, the lutein content is more than or equal to 135mg/100g, and the crude protein contains at least two organic acids of malic acid, lactic acid and succinic acid. The beta-carotene content is more than or equal to 18mg/100g, and contains potassium, calcium, magnesium, phosphorus and sulfur mineral elements. Compared with the prior art, the invention has the beneficial effects that: 1. Through dehydration at a lo