CN106165877A - A kind of fermentation pepper sauce - Google Patents
A kind of fermentation pepper sauce Download PDFInfo
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- CN106165877A CN106165877A CN201510264630.4A CN201510264630A CN106165877A CN 106165877 A CN106165877 A CN 106165877A CN 201510264630 A CN201510264630 A CN 201510264630A CN 106165877 A CN106165877 A CN 106165877A
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- fructus capsici
- fermentation
- sauce
- bacterium solution
- capsici sauce
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- 238000000855 fermentation Methods 0.000 title claims abstract description 67
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of fermentation pepper sauce, belong to technical field of deep chilli processing.Described fermentation pepper sauce, can be prepared via a method which: gets the raw materials ready, pickle, ferment, check, sterilize, pack.The present invention is by adding mixed bacteria liquid fermentation pepper sauce, the Lactobacillus plantarum used and lactobacillus rhamnosus have product acid amount high, stablize strong feature, the fermentation period of Fructus Capsici sauce can be shortened the most in process of production, stablize fermented quality, and fermented under field conditions (factors) by strain, the reservation of the nutrient substance being fully retained in Fructus Capsici, especially some heat-sensitive nutrition；Simultaneously, Lactobacillus plantarum and lactobacillus rhamnosus can also produce the main body flavor components such as substantial amounts of biacetyl, ethyl lactate during the fermentation, add Fructus Capsici sauce fermentation fragrance, it is to avoid the use of essence and flavoring agent, improve the nutritive value of product and unique local flavor.
Description
Technical field:
The invention belongs to technical field of deep chilli processing, particularly to a kind of fermentation pepper sauce.
Background technology:
Fructus Capsici (chillies), Dicotyledoneae eggplant mesh, 1 year or herbaceos perennial, originate in South America
Torrid areas, the end of the Ming Dynasty incoming Hunan, China Chu ground；There is pungent, edible；Fructus Capsici happiness temperature, Xi Shui, happiness fertilizer；
Fructus Capsici nutrition is the abundantest, and the vitamin C that it contains occupies first in vegetable, and it is possibly together with abundant Hu
Radix Raphani element, a Rhizoma schizomussaendae dehiscentis green pepper the most about contains the Vitamin A of 5000 ius, can fully meet everyone every
It demand.Additionally, possibly together with capsaicin in Fructus Capsici, and in redness, the Fructus Capsici of yellow, Fructus Capsici,
Also having a kind of capsorubin (capsanthin), both compositions are peculiar by Fructus Capsici, and capsaicin is present in peppery
In green pepper sarcocarp, capsorubin is then present in Fructus Capsici skin, the similar carotene of effect, has good antioxidation
Effect.
Fructus Capsici has stimulation, energy strengthening gastrointestinal peristalsis to oral cavity and gastrointestinal, and facilitating digestion liquid is secreted, improved appetite,
And enteral abnormal fermentation can be suppressed, and often eat Capsicum annuum L. and can also prevent cholelithiasis；Capsaicin and one in Fructus Capsici
Coldrex, cough medicine that a little pharmacies are sold have similar effect, can make respiratory smooth, reduce blood
In cholesterol, heart disease and stroke can be prevented.Fructus Capsici also has blood fat reducing, loses weight, suppresses antibacterial etc. multiple
Effect, uses safer as natural antiseptic agent, it may also be used for antiinflammatory, eases pain, anaesthetize and treating narcotic addiction, has very
Big value of exploiting and utilizing；But because its zest is strong, intestine gastric ulcer or heart pain, people uncomfortable in chest
Suggestion is avoided eating.
Fructus Capsici sauce is made by fresh chilli, its rich in nutrition content, not only serves as the common food of people,
Also having good health-care effect, a lot of people like edible at home, it is simply that abroad, also have a lot of people to like
Edible, but excessive amount the most easily cause have a stomach-ache, suffer from abdominal pain, suffer from diarrhoea, some digestive system such as easily get angry
Disease.
Current existing Fructus Capsici sauce kind is more, and oil chilli sauce kind is the most too numerous to enumerate.But the oil capsicum on market produces
Product are mainly extended the shelf life by the method adding a large amount of preservative and high salt, high oil, and many by adding
The method such as essence and flavoring agent and antioxidant of kind improves product special flavour quality, prevents grease oxidation rancid, its safety
Property and nutritive value are troubling.For solving this problem, the invention of Application No. 201010173376.4
" preparation method of a kind of high-nutrition oil chilli sauce " discloses a kind of less salt, without chemical preservative, profit
Anticorrosion, the method with the bioactive chilli sauce of long quality guarantee period, this side is come with Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae
Although method greatly reduces the consumption of chemical preservative, but Bulbus Allii, Rhizoma Zingiberis Recens, that Bulbus Allii Cepae carrys out antisepsis is the most limited,
This Fructus Capsici must eat after opening within a certain period of time, and after uncapping, long-time placement is apt to deteriorate, the pepperyyest
Green pepper beans fermentation fragrance is more weak, and mouthfeel harmony is poor.
Summary of the invention:
It is an object of the invention to provide a kind of fermentation pepper sauce, by adding mixed bacteria liquid fermentation pepper sauce, it is possible to contracting
Short fermentation period, stablize fermented quality, improve the nutritive value of product, reduce preservative, perfume (or spice) in Fructus Capsici sauce
Essence spice and the use of antioxidant, extend the shelf-life of Fructus Capsici sauce, improve edible safety, and have solely
Special local flavor one fermentation pepper sauce, can be prepared by following method: (1) gets the raw materials ready: select red pigment content
Higher fresh American Red or quintar Fructus Capsici, reject rot Fructus Capsici, Fructus Capsici
The impurity such as stalk, after cleaning with rustless steel pulverize crusher machine become the Fructus Capsici granule of 1cm size standby by
In Lactobacillus plantarum itself, Sal, nitrite had good toleration, energy during fermentating breeding
The preservative lactobacillin of the distinctive a kind of biotype of output；And lactobacillus rhamnosus is also in fermented food
The growth of pathogenic bacterium and putrefaction bacteria has certain inhibitory action, is a kind of natural safe antistaling agent, it is possible to
The fermentation time of Fructus Capsici, viscosity sense organ etc. is improved, it is possible to extend the life-span of product according to the principle of biological antagonist,
Therefore, the two is mixed for fermentation pepper sauce, effectively prevent preservative in Fructus Capsici sauce, antioxidant
Use, and by the extended shelf-life 3-5 of Fructus Capsici sauce month, improve.
(2) pickle: at the bottom of fermentation vat, first spreading one layer of edible salt, by Fructus Capsici sauce with sucrose, salt, mixed bacteria liquid allotment,
Pit entry fermentation, deployed Fructus Capsici sauce sugar content controls at 0.5-1%, and salinity controls at 3%-5%,
Fructus Capsici sauce proceeds to Chi Zhonghou, covers one layer of salt on surface again, then seals；Described mixed bacteria liquid is by plant breast bar
Bacterium bacterium solution mixes with lactobacillus rhamnosus bacterium solution；
Described Lactobacillus plantarum bacterium solution addition is the 1-1.5% of Fructus Capsici sauce amount, and lactobacillus rhamnosus bacterium solution addition is
The 1.2-1.6% of Fructus Capsici sauce amount；
(3) fermentation: fermentation vat temperature controls at 25-30 DEG C, sealed fermenting 10-20h；
(4) inspection: after fermentation ends, examine according to Fructus Capsici sauce examination criteria NY/T1070-2006
Test.(5) sterilizing: irradiate 15-20 minute under uviol lamp；(6) packaging: it is qualified to check
Fructus Capsici sauce weighing and bagging, warehouse-in.
The Fructus Capsici sauce fermented can be used as preparing the raw material of river taste broad bean paste, it is possible to cooks flavoring agent direct marketing.
Lactobacillus plantarum provided by the present invention (Lactobacillus plantarum) CGMCC No.7928, protects
It is hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address: Beijing is exposed to the sun
North Star West Road, district 1 institute 3, Institute of Microorganism, Academia Sinica, postcode 100101, preservation day
July 15 2013 phase.
Lactobacillus rhamnosus provided by the present invention (Lactobacillus rhamnosus) CGMCC No.4430, protects
It is hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation date: 2010 12
The moon 8, address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese Academy of Sciences's microbe research
Institute, postcode 100101.
Lactobacillus plantarum culture medium: add 0.5% yeast extract in the beerwort of 4 Baume degrees, 0.1% peptone,
0.5% calcium carbonate；Lactobacillus rhamnosus culture medium: add 0.5% yeast extract in the beerwort of 4 Baume degrees,
0.1% peptone, 0.5% calcium carbonate；Lactobacillus plantarum cultural method: inclined-plane is transferred to 100ml/250ml
Equipped with in the triangular flask of culture medium 40 DEG C of static gas wave refrigerator 20 hours, then it is transferred to predetermined dress with 5% inoculum concentration
In the triangular flask of amount, 40 DEG C of static gas wave refrigerator i.e. can be used for fermenting and producing in 20 hours.
Lactobacillus rhamnosus cultural method: inclined-plane is transferred to 100ml/250ml equipped with in the triangular flask of culture medium
37 DEG C of static gas wave refrigerator 20 hours, then with 5% inoculum concentration be transferred in the triangular flask of predetermined loading amount 37 DEG C static
Cultivate and i.e. can be used for fermenting and producing in 20 hours.
Beneficial effect:
The present invention has by adding mixed bacteria liquid fermentation pepper sauce, the Lactobacillus plantarum used and lactobacillus rhamnosus
Have and produce the feature that acid amount is high, stability is strong, relatively strong to the toleration of capsaicin, the most in process of production can
Enough shorten the fermentation period of Fructus Capsici sauce, stablize fermented quality, and fermented under field conditions (factors) by strain,
The reservation of the nutrient substance being fully retained in Fructus Capsici, especially some heat-sensitive nutrition；Meanwhile, plant
Thing lactobacillus and lactobacillus rhamnosus can also produce substantial amounts of biacetyl, ethyl lactate etc. during the fermentation
Main body flavor component, adds Fructus Capsici sauce fermentation fragrance, it is to avoid the use of essence and flavoring agent, improves product
Sal, nitrite are had well by the local flavor of nutritive value and uniqueness due to Lactobacillus plantarum itself
Toleration, can the preservative lactobacillin of the distinctive a kind of biotype of output during fermentating breeding；
And lactobacillus rhamnosus also growth to pathogenic bacterium in fermented food and putrefaction bacteria has certain inhibitory action,
It is a kind of natural safe antistaling agent, it is possible to improve the fermentation time of Fructus Capsici according to the principle of biological antagonist, stick
Degree sense organ etc., it is possible to extend the life-span of product, therefore, the two is mixed for fermentation pepper sauce, effectively keeps away
Exempt from the use of preservative in Fructus Capsici sauce, antioxidant, and by the extended shelf-life 3-5 of Fructus Capsici sauce month,
Improve
Edible safety.
Possibly together with substantial amounts of probiotic bacteria in the fermentation pepper sauce of the present invention, it is possible to good maintenance intestinal flora is put down
The several functions such as weighing apparatus, raising immunity of organisms and promotion absorption of nutrient ingredients, additionally it is possible to effectively prevent people
Because of Fructus Capsici eat many and cause diarrhoea, suffer from abdominal pain, the gastroenteropathy such as get angry, therefore, be a kind of safety, battalion
Foster, healthy, natural chilli products.
Detailed description of the invention:
The following examples can make those skilled in the art that the present invention is more fully understood, but limits never in any form
The present invention processed.
Lactobacillus provided by the present invention is Lactobacillus plantarum (Lactobacillus plantarum) Li-2013-01,
This bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is
CGMCC No.7928, preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese science
Institute of microbiology of institute, postcode 100101.Preservation date on July 15th, 2013.This bacterial strain feature
As follows: to examine under a microscope, this bacterial strain is rod-short, and Gram’s staining is positive, atrichia, no
Produce spore；On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular,
Edge is more neat.Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indole experiment (+),
Mobility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), produce stink damp
Body (-), pH4.5MRS culture medium grows (+).
Lactobacillus plantarum of the present invention uses following flow process to carry out selection-breeding:
The original strain that sets out → test tube activation → dithyl sulfate (DES) mutation → flat board primary dcreening operation → nitrosoguanidine (NTG)
Mutation → flat board primary dcreening operation → shaking flask sieves → mitotic stability test again.
The original strain that sets out is CICC20242, is purchased from Chinese industrial Microbiological Culture Collection administrative center.
Original strain of the present invention is in xylan culture medium, and the yield of lactic acid is 12.5g/L.In order to improve
Its lactic acid production, uses DES and NTG that this strain carries out mutation successively, and mutation uses MRS carbonic acid
Calcium flat board carries out primary dcreening operation, then uses 500mL shake flask fermentation, and Producing Strain is entered by biosensor analysis instrument
The multiple sieve of row, the lactobacillus plantarum strain that selection-breeding is excellent, then does passage assays, evaluates its hereditary stability.
Bacterial strain CGMCC No.7928 hereditary stability result shows: through continuous passage ten times, properties refers to
Marking the most more stable, heritability is preferable, and character is not replied, and therefore bacterial strain CGMCC No.7928 is made
The purpose bacterial strain obtained for selection-breeding.
Purpose bacterial strain CGMCC No.7928 is done the experiment of 10L fermentation tank, fermentation tank adds 0.5L fresh peppery
Green pepper beans, result shows: after fermentation 72h, with xylan as carbon source, Lactobacillus plantarum CGMCC No.7928
Lactic acid concn can reach 57g/L, improve 356% compared with starting strain.
Purpose bacterial strain CGMCC No.7928 is done the experiment of 10L fermentation tank, fermentation tank adds 0.5L fresh peppery
Green pepper beans, result shows: after fermentation 72h, with glucose as carbon source, Lactobacillus plantarum CGMCC No.7928
Lactic acid concn can reach
68g/L。
It follows that Lactobacillus plantarum CGMCC No.7928 is relatively strong to the capsaicin toleration in Fructus Capsici, galactopoiesis
Lactobacillus rhamnosus (Lactobacillus rhamnosus) CGMCC No.4430 bacterium in the high present invention is measured in acid
Strain feature is as follows: examine under a microscope, and this bacterial strain is shaft-like, and width is less than 1 μm, 2 to 3 bars
Bacterium is easily attached together；On solid medium, this bacterium bacterium colony is milky, smooth surface, moistening,
Thickness, edge is more neat.Compared with original bacteria, this mutagenic strain is morphologically significantly less than starting strain.
It is micro-that starting strain lactobacillus rhamnosus CGMCC No.1.2134 is purchased from China
(2) xylan metabolic rate is fast, lactic acid concn is high, conversion ratio is high and the poor strain of heteroacid is in selection
Final strain, named Li bacterium.
4. hereditary stability test
Li-2013-01 bacterial strain is passed on for continuous ten times on inclined-plane, and the method detection sieved again by shaking flask passes every time
For biological inoculum preservation administration committee's common micro-organisms center.Lactobacillus rhamnosus of the present invention uses following flow process
Carry out selection-breeding: the original strain that sets out → test tube activation → high temperature acclimation → dithyl sulfate (DES) mutation → height
Sugar plate screening → nitrosoguanidine (NTG) mutagenesis screening → high temperature bacterium screening → shaking flask sieves → mitotic stability again
Test → 5L fermentation tank is tested.Purpose bacterial strain CGMCC No.4430 is done the experiment of 5L lactic acid fermentation tank, knot
Fruit shows: compared with starting strain, CGMCC No.4430 glucose-tolerant concentration can reach 270g/L,
95% is improve compared with original bacteria；After fermentation ends, lactic acid content is 60g/L, carries compared with original bacteria
High by 158%.
Embodiment 1
The concrete Breeding Process of described Lactobacillus plantarum
As follows:
1. dithyl sulfate (DES) mutagenic and breeding
(1) on super-clean bench, take Lactobacillus plantarum one ring on test tube slant, access equipped with 50mL liquid MRS
In the 250mL triangular flask of xylan culture medium, 200rpm, cultivates about 12h, makes at thalline for 40 DEG C
In logarithmic growth early stage.(2) taking 5mL bacterium solution, 5000rpm is centrifuged 10min and collects thalline, with life
Reason saline washs 2 times.(3) it is diluted to 10 with pH7.0 phosphate buffer7Individual/mL bacteria suspension.
(4) take the kaliumphosphate buffer of 32mL pH7.0,8mL bacteria suspension, 0.4mL DES are put in advance
Entering in the 150mL triangular flask of rotor and be sufficiently mixed, making DES ultimate density is 1% (v/v).
(5) in 30 DEG C of shaking tables, 150rpm reacts 30min, takes 1mL mixed liquor, adds
0.5mL25%Na2S2O3Solution stopped reaction.
(6) dilution spread is in the MRS xylan containing 90g/L xylan screens solid medium plate.?
Cultivate the bacterial strain that picking transparent circle after 2-3 days/colony diameter is maximum, be numbered DES bacterium for 40 DEG C.
2. nitrosoguanidine mutagenesis
(1) on super-clean bench, take Lactobacillus plantarum DES mono-ring on test tube slant, access equipped with 50mL liquid
In the 250mL triangular flask of MRS xylan culture medium, 200rpm, cultivates about 12h, makes bacterium for 40 DEG C
Body is in logarithmic growth early stage.(2) take 5mL bacterium solution 5000rpm and be centrifuged 10min collection thalline,
With brine 2 times.
(3) it is diluted to 10 with pH6.0 phosphate buffer7Individual/mL bacteria suspension.
(4) take 10mL bacteria suspension to be transferred in 100mL triangular flask, add the NTG of 10mg, be configured to end
Concentration is
The NTG solution of 10mg/mL, and add 4-5 and drip acetone, it is beneficial to NTG and dissolves.
(5) at 30 DEG C, 200rpm oscillating reactions 30min, 5000rpm are centrifuged 10min and collect thalline,
Wash for several times with physiological saline solution, stopped reaction.
(6) suitably dilute, take last dilution bacterium solution 0.2mL, coat the MRS containing 90g/L xylan
In xylan screening solid medium plate.After cultivating 2-3 days at 40 DEG C, picking transparent circle/bacterium colony is straight
The bacterial strain 150 that footpath is bigger.
3. shaking flask is sieved again
(1) on super-clean bench, take Lactobacillus plantarum one ring on each test tube slant respectively, access equipped with 50mL liquid
In the 250mL triangular flask of MRS xylan culture medium, 200rpm, to cultivate 3-4 days for 40 DEG C, every day is detected
Xylan concentration and Pfansteihl concentration change.After fermentation ends, the xylan comparing 150 strain strains disappears
Consumption speed and lactic acid produce the fermentation situation after speed, the conversion ratio of lactic acid and heteroacid content.Experiment finds,
Passing on for continuous ten times on inclined-plane, this strain character does not has significant change, and property indices is all normal, says
The hereditary stability of this strain bright is stronger.
Described culture medium consists of: liquid MRS xylan culture medium (Carnis Bovis seu Bubali cream 2g, peptone 10g, yeast
Cream 5g, xylan 20g, sodium acetate 5g, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, Magnesium sulfate heptahydrate
0.2g, seven water manganese sulfate 0.05g, after dissolving one by one, tap water constant volume 1000mL, regulate pH7.1)；
MRS xylan screening solid medium (Carnis Bovis seu Bubali cream 2g, peptone 10g, yeast extract 5g, xylan 90g,
Sodium acetate 5g, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, Magnesium sulfate heptahydrate 0.2g, seven water manganese sulfates
0.05g, after dissolving one by one, tap water constant volume 1000mL, regulate pH7.1, add 20g agar)；)；
Embodiment 2
A kind of fermentation pepper sauce, can be prepared by following method:
(1) get the raw materials ready: select fresh American Red or quintar Fructus Capsici that red pigment content is higher, reject and rot
Fructus Capsici, Fructus Capsici
The impurity such as stalk, pulverize crusher machine with rustless steel after cleaning and become the Fructus Capsici granule of 1cm size standby；
(2) pickle: first spreading one layer of edible salt at the bottom of fermentation vat, by Fructus Capsici sauce with sucrose, salt, mixed bacteria liquid
Allotment, enters pond
Fermentation, deployed Fructus Capsici sauce sugar content controls 0.75%, and salinity controls 5%, and Fructus Capsici sauce proceeds to pond
After in, cover one layer of salt on surface again, then seal；Described mixed bacteria liquid is by Lactobacillus plantarum bacterium solution and Mus
Lee's sugar lactobacillus bacterium solution mixes；
Described Lactobacillus plantarum bacterium solution addition is the 1.2% of Fructus Capsici sauce amount, and lactobacillus rhamnosus bacterium solution addition is
The 1.4% of Fructus Capsici sauce amount；
(3) fermentation: fermentation vat temperature controls at 28 DEG C, sealed fermenting 15h；
(4 inspections: after fermentation ends, examine according to Fructus Capsici sauce examination criteria NY/T1070-2006
Test.(5) sterilizing: irradiate 17 minutes under uviol lamp；(6) packaging: check qualified peppery
Green pepper beans weighing and bagging, warehouse-in.
The Fructus Capsici sauce fermented is cooked flavoring agent direct marketing.
Lactobacillus plantarum culture medium: add 0.5% yeast extract in the beerwort of 4 Baume degrees, 0.1% peptone,
0.5% calcium carbonate；Lactobacillus rhamnosus culture medium: add 0.5% yeast in the beerwort of 4 Baume degrees
Cream, 0.1% peptone,
0.5% calcium carbonate；
Lactobacillus plantarum cultural method: inclined-plane is transferred to the 100ml/250ml triangular flask equipped with lactobacillus culture medium
In 40 DEG C of static gas wave refrigerator 20 hours, then with 5% inoculum concentration be transferred in the triangular flask of predetermined loading amount 40 DEG C quiet
Only cultivate and i.e. can be used for fermenting and producing in 20 hours.
Lactobacillus rhamnosus cultural method: inclined-plane is transferred to the 100ml/250ml triangle equipped with lactobacillus culture medium
37 DEG C of static gas wave refrigerator 20 hours in Ping, then it is transferred in the triangular flask of predetermined loading amount 37 DEG C with 5% inoculum concentration
Static gas wave refrigerator i.e. can be used for fermenting and producing in 20 hours.
Embodiment 3
A kind of fermentation pepper sauce, can be prepared by following method:
(1) get the raw materials ready: select fresh American Red or quintar Fructus Capsici that red pigment content is higher, reject and rot
Fructus Capsici, Fructus Capsici
The impurity such as stalk, pulverize crusher machine with rustless steel after cleaning and become the Fructus Capsici granule of 1cm size standby；
(2) pickle: first spreading one layer of edible salt at the bottom of fermentation vat, by Fructus Capsici sauce with sucrose, salt, mixed bacteria liquid
Allotment, enters pond
Fermentation, deployed Fructus Capsici sauce sugar content controls 0.5%, and salinity controls 3%, and Fructus Capsici sauce proceeds in pond
After, cover one layer of salt on surface again, then seal described mixed bacteria liquid by Lactobacillus plantarum bacterium solution and Mus
Lee's sugar lactobacillus bacterium solution mixes；Described Lactobacillus plantarum bacterium solution addition is the 1.5% of Fructus Capsici sauce amount,
Lactobacillus rhamnosus bacterium solution addition is the 1.3% of Fructus Capsici sauce amount；
(3) fermentation: fermentation vat temperature controls at 30 DEG C, sealed fermenting 10h；
(4) inspection: after fermentation ends, examine according to Fructus Capsici sauce examination criteria NY/T1070-2006
Test.(5) sterilizing: irradiate 15 minutes under uviol lamp；(6) packaging: check qualified peppery
Green pepper beans weighing and bagging, warehouse-in.
The Fructus Capsici sauce fermented is used as the raw material of preparation river taste broad bean paste.
Claims (6)
1. a fermentation pepper sauce, it is characterised in that utilize mixed bacteria liquid fermentation preparation, described mixed bacteria liquid by
Lactobacillus plantarum bacterium solution mixes with lactobacillus rhamnosus bacterium solution.
2. fermentation pepper sauce as claimed in claim 1, can be prepared by following method:
(1) get the raw materials ready: select fresh American Red or quintar Fructus Capsici that red pigment content is higher, reject rotten peppery
The impurity such as green pepper, bush redpepper stem, pulverizes crusher machine with rustless steel after cleaning and becomes the Fructus Capsici granule of 1cm size standby
With；
(2) pickle: first spreading one layer of edible salt at the bottom of fermentation vat, by Fructus Capsici sauce with sucrose, salt, mixed bacteria liquid
Allotment, pit entry fermentation, deployed Fructus Capsici sauce sugar content controls at 0.5-1%, and salinity controls
3%-5%, Fructus Capsici sauce proceeds to Chi Zhonghou, covers one layer of salt on surface again, then seals；Described mixed vaccine
Liquid is mixed with lactobacillus rhamnosus bacterium solution by Lactobacillus plantarum bacterium solution；(3) fermentation: fermentation vat
Temperature controls at 25-30 DEG C, sealed fermenting 10-20h；(4) inspection: after fermentation ends,
Test according to Fructus Capsici sauce examination criteria NY/T1070-2006；(5) sterilizing: under uviol lamp
Irradiate 15-20 minute；(6) packaging: check qualified Fructus Capsici sauce weighing and bagging, warehouse-in.
3. fermentation pepper sauce as claimed in claim 2, it is characterised in that described Lactobacillus plantarum bacterium solution adds
Dosage is the 1-1.5% of Fructus Capsici sauce amount, and lactobacillus rhamnosus bacterium solution addition is Fructus Capsici sauce amount
1.2-1.6%.
4. Fructus Capsici sauce as claimed in claim 3, it is characterised in that sugar content controls 0.75%, saliferous
Amount controls 5%.
5. fermentation pepper sauce as claimed in claim 3, it is characterised in that described Lactobacillus plantarum bacterium solution adds
Dosage is the 1.2% of Fructus Capsici sauce amount, and lactobacillus rhamnosus bacterium solution addition is the 1.4% of Fructus Capsici sauce amount.
6. fermentation pepper sauce as claimed in claim 3, it is characterised in that by Fructus Capsici sauce with sucrose, salt,
Mixed bacteria liquid is allocated, and pit entry fermentation, deployed Fructus Capsici sauce sugar content controls 0.5%, salinity control
System is 3%, and Fructus Capsici sauce proceeds to Chi Zhonghou, covers one layer of salt on surface again, then seals；
Described Lactobacillus plantarum bacterium solution addition is the 1.5% of Fructus Capsici sauce amount, and lactobacillus rhamnosus bacterium solution is Fructus Capsici
The 1.3% of beans amount.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901187A (en) * | 2017-01-20 | 2017-06-30 | 天津科技大学 | A kind of fermentation method for producing of broad bean chilli paste |
| CN107156738A (en) * | 2017-06-06 | 2017-09-15 | 界首市祥润家庭农场 | A kind of industrialized fermentation process of chopped chilli |
| CN108371318A (en) * | 2018-02-03 | 2018-08-07 | 周素花 | A kind of thick chilli sauce and preparation method thereof |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN110250464A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger |
| CN110973546A (en) * | 2019-12-30 | 2020-04-10 | 贵州医科大学 | Fermented chili sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621977A (en) * | 2013-12-17 | 2014-03-12 | 宁夏红川农业科技有限公司 | Fermented chilli sauce |
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2015
- 2015-05-22 CN CN201510264630.4A patent/CN106165877A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621977A (en) * | 2013-12-17 | 2014-03-12 | 宁夏红川农业科技有限公司 | Fermented chilli sauce |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901187A (en) * | 2017-01-20 | 2017-06-30 | 天津科技大学 | A kind of fermentation method for producing of broad bean chilli paste |
| CN106901187B (en) * | 2017-01-20 | 2020-01-03 | 天津科技大学 | Fermentation production method of broad bean chili sauce |
| CN107156738A (en) * | 2017-06-06 | 2017-09-15 | 界首市祥润家庭农场 | A kind of industrialized fermentation process of chopped chilli |
| CN108371318A (en) * | 2018-02-03 | 2018-08-07 | 周素花 | A kind of thick chilli sauce and preparation method thereof |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN110250464A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger |
| CN110973546A (en) * | 2019-12-30 | 2020-04-10 | 贵州医科大学 | Fermented chili sauce and preparation method thereof |
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Application publication date: 20161130 |