CN113729216A - Preparation method of ferment for glutinous rice cake chili fermentation - Google Patents
Preparation method of ferment for glutinous rice cake chili fermentation Download PDFInfo
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- CN113729216A CN113729216A CN202111003460.6A CN202111003460A CN113729216A CN 113729216 A CN113729216 A CN 113729216A CN 202111003460 A CN202111003460 A CN 202111003460A CN 113729216 A CN113729216 A CN 113729216A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 56
- 230000004151 fermentation Effects 0.000 title claims abstract description 56
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 18
- 235000009566 rice Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 72
- 238000003756 stirring Methods 0.000 claims abstract description 71
- 239000002131 composite material Substances 0.000 claims abstract description 45
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 238000010025 steaming Methods 0.000 claims abstract description 24
- 241000209094 Oryza Species 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 229910001593 boehmite Inorganic materials 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- FAHBNUUHRFUEAI-UHFFFAOYSA-M hydroxidooxidoaluminium Chemical compound O[Al]=O FAHBNUUHRFUEAI-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- BOTDANWDWHJENH-UHFFFAOYSA-N Tetraethyl orthosilicate Chemical compound CCO[Si](OCC)(OCC)OCC BOTDANWDWHJENH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008367 deionised water Substances 0.000 claims abstract description 7
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 244000298697 Actinidia deliciosa Species 0.000 claims description 15
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 15
- 235000009467 Carica papaya Nutrition 0.000 claims description 15
- 240000000249 Morus alba Species 0.000 claims description 15
- 235000008708 Morus alba Nutrition 0.000 claims description 15
- 235000006264 Asimina triloba Nutrition 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 235000020247 cow milk Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 244000189799 Asimina triloba Species 0.000 claims 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 8
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 13
- 240000006432 Carica papaya Species 0.000 description 12
- 229960002504 capsaicin Drugs 0.000 description 7
- 235000017663 capsaicin Nutrition 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000019633 pungent taste Nutrition 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000005837 radical ions Chemical class 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23V2400/165—Paracasei
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of raw material preparation, in particular to a preparation method of ferment for glutinous rice cake chili fermentation, which comprises the following steps: s1, preparing fermentation raw materials, mixing and stirring to form composite fruit paste; s2, steaming, namely putting the composite fruit paste into a steaming tank for steaming, and naturally cooling the composite fruit paste after steaming is finished; s3, primary mixing and stirring, namely stirring the naturally cooled composite fruit paste until bubbles in cavities are stirred out, and adding mixed strains for stirring; s4, performing secondary mixing and stirring, namely adding deionized water, tetraethyl orthosilicate and boehmite into the composite fruit paste according to parts by weight, and uniformly mixing and stirring; s5, fermenting at constant temperature, namely putting the compound fruit paste subjected to secondary mixing and stirring into a constant-temperature fermentation tank for fermentation; and S6, repeating the steps until the enzyme is generated, adding the two steps of mixing and stirring, so that the components in the composite fruit paste can be mutually dissolved and reacted, and the decomposition strength of the enzyme in the fermented glutinous rice cake chili is improved.
Description
Technical Field
The invention relates to the technical field of raw material preparation, and particularly relates to a preparation method of a ferment for glutinous rice cake chili fermentation.
Background
The ferment is a product containing specific bioactive components, including polysaccharides, oligosaccharides, proteins, polypeptides, amino acids and vitamins, prepared by microbial fermentation with or without adjuvants, and is prepared from animals, plants, fungi, etc.
Among the prior art, the ferment that is used for chafing dish or hot pepper fermentation usefulness generally can lead to the hot pepper comparatively spicy, can impel glutinous rice cake hot pepper simultaneously because used prior art's ferment, leads to the fermentation back pungency higher, produces too much capsaicin, leads to the impaired seriously of visitor's stomach, can lead to the stomach disease.
Disclosure of Invention
The invention aims to provide a preparation method of a ferment for glutinous rice cake chili fermentation, which solves the problems of high pungency degree and slow decomposition of capsaicin after the glutinous rice cake chili is fermented in the prior art.
The purpose of the invention is realized by the following technical scheme, which comprises the following steps: s1, preparing fermentation raw materials, namely preparing 3-4 parts of pawpaw, 5-7 parts of kiwi fruit, 1-2 parts of mulberry fruit and 500ml of cow milk, performing rolling treatment on the pawpaw, the kiwi fruit and the mulberry fruit, mixing and stirring for 1-3 hours to form composite fruit paste, and pouring the cow milk into the composite fruit paste; s2, steaming, namely putting the composite fruit paste into a steaming tank for steaming for 20-25min, and naturally cooling the composite fruit paste to 25-28 ℃ after steaming; s3, primary mixing and stirring, namely stirring the naturally cooled composite fruit paste at 1200r/min until bubbles in cavities are formed by stirring, and adding mixed strains for stirring; s4, secondary mixing and stirring, namely adding 5-8 parts of deionized water, 10-12 parts of tetraethyl orthosilicate and 5-8 parts of 50-70-mesh boehmite into the composite fruit paste according to parts by weight, and uniformly mixing and stirring at the temperature of 20-25 ℃ for 180 r/min; s5, fermenting at constant temperature, namely putting the compound fruit paste subjected to secondary mixing and stirring into a constant-temperature fermentation tank for fermentation; s6, repeating the steps S1-S5 until the fermentation enzymes are generated.
It should be noted that, in the scheme, primary mixing stirring and secondary mixing stirring different from those in the prior art are adopted, so that the reaction speed is increased, and meanwhile, in the fermentation culture process, deionized water, tetraethyl orthosilicate and boehmite are added for auxiliary reaction, so that the boehmite can be subjected to ion balance, acid radical ions in the composite fruit mud are balanced, and a better separation effect of capsaicin is achieved.
The step S1 is specifically as follows: rolling the pawpaw, the kiwi fruit and the mulberry to be small-particle paste, adding 1% -2% by mass of citric acid, and adjusting the acidity to be 6.0.
It should be noted that the addition of citric acid can well neutralize the pH value of the culture environment, so as to achieve better decomposition of capsaicin and reduce pungency.
The step S2 is specifically as follows: and adding high-quality honey with the mass fraction of 3% into the naturally cooled composite fruit paste, and mixing and stirring.
The applicant finds that the composite fruit paste can quickly absorb honey and can show faint scent after the honey is added.
The step S3 is specifically as follows: adding the composite fruit paste into a stirrer for stirring for 15-20 min, and adding the mixed strain, wherein the mixed strain comprises: the lactobacillus paracasei and the microzyme have the viable bacteria number ratio of (1-3) to (5-8), and the viable bacteria number per gram of bacterial powder is 20-30 hundred million.
It is noted that the addition of lactobacillus paracasei and yeast can ensure higher activity in the composite fruit paste and balance the pH value in the composite fruit paste.
The step S4 is specifically as follows: the mixing and stirring duration is 24 h.
It should be noted that the stirring time is determined accurately by experiment, and the applicant found that the 24h stirring time can sufficiently ensure the activity.
The step S5 is specifically as follows: the fermentation temperature is 35 ℃, and the fermentation duration is 48-72 h.
It should be noted that the fermentation temperature of 35 ℃ can ensure that the fermentation environment is in a better temperature environment, and the fermentation can be better performed.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the components in the composite fruit paste can be promoted to mutually dissolve and react by adding the two times of mixing and stirring, so that the decomposition strength of the capsaicine in the fermented glutinous rice cake chili is improved;
2. boehmite is added to perform better reaction and oxidation on acid radical ions and the like in a culture environment, so that higher decomposition activity is achieved;
3. constant temperature fermentation can ensure that the fermentation activity is at a better temperature, and the decomposition rate of the pungency degree in the preparation of the fermented pepper is improved.
Drawings
FIG. 1 is a schematic flow diagram of the present invention.
Detailed Description
Referring to fig. 1, the present embodiment provides a method for preparing a ferment for glutinous rice cake chili fermentation, which is mainly used to solve the problems of the prior art that the glutinous rice cake chili is too spicy and the decomposition of capsaicin is slow after fermentation, and the method is already in an actual preparation and use stage.
The embodiment of the invention is as follows, and it should be noted that the implementation data in this embodiment is obtained from actual experimental results, fruits are also used for fermentation in the prior art, but the fruits are various, and inevitably suitable fruits for ferment fermentation need to be screened, and further the screened fruits need to be subjected to combined fermentation experiments, and in the experiment process, the control directions of parameters are different when the parameters are controlled in different fermentation environments, so that the parameters cannot be obtained by repeating a large number of experiments, and reasonable configuration is required.
Example 1
S1, preparing fermentation raw materials, namely preparing 3 parts of pawpaw, 5 parts of kiwi fruit, 1 part of mulberry fruit and 500ml of cow milk, performing rolling treatment on the pawpaw, the kiwi fruit and the mulberry fruit, mixing and stirring for 1 hour to form composite fruit paste, and introducing the cow milk into the composite fruit paste;
s2, steaming, namely putting the composite fruit paste into a steaming tank for steaming for 20min, and naturally cooling the composite fruit paste to 25 ℃ after the steaming is finished;
s3, primary mixing and stirring, namely stirring the naturally cooled composite fruit paste at 1200r/min until bubbles in cavities are formed by stirring, and adding mixed strains for stirring;
s4, secondary mixing and stirring, namely adding 5 parts of deionized water, 10 parts of tetraethyl orthosilicate and 5 parts of 50-mesh boehmite into the composite fruit paste according to parts by weight, and uniformly mixing and stirring at the temperature of 20 ℃ for 180 r/min;
s5, fermenting at constant temperature, namely putting the compound fruit paste subjected to secondary mixing and stirring into a constant-temperature fermentation tank for fermentation;
s6, repeating the steps S1-S5 until the fermentation enzymes are generated.
Wherein, roll extrusion papaya, kiwi fruit and mulberry to the tiny particle is pasty, add the citric acid that the mass fraction is 1%, carry out acidity and adjust to pH to 6.0, add the high-quality honey that the mass fraction is 3% in the compound fruit mud after will naturally cooling, mix the stirring, add compound fruit mud and stir in the agitator, stirring duration 15min, add mixed bacterial, mixed bacterial includes: the lactobacillus paracasei and the saccharomycetes have the viable bacteria number ratio of 1:5, the viable bacteria number of each gram of bacterial powder is 20-30 hundred million, the mixing and stirring duration is 24 hours, the fermentation temperature is 35 ℃, and the fermentation duration is 48 hours.
Example 2
S1, preparing fermentation raw materials, namely preparing 4 parts of pawpaw, 6 parts of kiwi fruit, 2 parts of mulberry fruit and 500ml of cow milk, performing rolling treatment on the pawpaw, the kiwi fruit and the mulberry fruit, mixing and stirring for 2 hours to form composite fruit paste, and introducing the cow milk into the composite fruit paste;
s2, steaming, namely putting the composite fruit paste into a steaming tank for steaming for 22min, and naturally cooling the composite fruit paste to 27 ℃ after the steaming is finished;
s3, primary mixing and stirring, namely stirring the naturally cooled composite fruit paste at 1200r/min until bubbles in cavities are formed by stirring, and adding mixed strains for stirring;
s4, performing secondary mixing and stirring, namely adding 6 parts of deionized water, 11 parts of tetraethyl orthosilicate and 6 parts of 60-mesh boehmite into the composite fruit paste according to parts by weight, and uniformly mixing and stirring at 23 ℃ for 180 r/min;
s5, fermenting at constant temperature, namely putting the compound fruit paste subjected to secondary mixing and stirring into a constant-temperature fermentation tank for fermentation;
s6, repeating the steps S1-S5 until the fermentation enzymes are generated.
Wherein, roll extrusion papaya, kiwi fruit and mulberry to the tiny particle is pasty, add the citric acid that the mass fraction is 2%, carry out acidity and adjust to pH to 6.0, add the high-quality honey that the mass fraction is 3% in the compound fruit mud after will naturally cooling, mix the stirring, add compound fruit mud and stir in the agitator, stir duration 20min, add mixed bacterial, mixed bacterial includes: the lactobacillus paracasei and the microzyme have the viable count ratio of 2:6, the viable count of each gram of bacterial powder is 20-30 hundred million, the mixing and stirring duration is 24 hours, the fermentation temperature is 35 ℃, and the fermentation duration is 36 hours.
Example 3
S1, preparing fermentation raw materials, namely preparing 3 parts of pawpaw, 7 parts of kiwi fruit, 1 part of mulberry fruit and 500ml of cow milk, performing rolling treatment on the pawpaw, the kiwi fruit and the mulberry fruit, mixing and stirring for 1-3 hours to form composite fruit paste, and introducing the cow milk into the composite fruit paste;
s2, steaming, namely putting the composite fruit paste into a steaming tank for steaming for 25min, and naturally cooling the composite fruit paste to 28 ℃ after the steaming;
s3, primary mixing and stirring, namely stirring the naturally cooled composite fruit paste at 1200r/min until bubbles in cavities are formed by stirring, and adding mixed strains for stirring;
s4, performing secondary mixing and stirring, namely adding 8 parts of deionized water, 12 parts of tetraethyl orthosilicate and 8 parts of 70-mesh boehmite into the composite fruit paste according to parts by weight, and uniformly mixing and stirring at 25 ℃ for 180 r/min;
s5, fermenting at constant temperature, namely putting the compound fruit paste subjected to secondary mixing and stirring into a constant-temperature fermentation tank for fermentation;
s6, repeating the steps S1-S5 until the fermentation enzymes are generated.
Wherein, roll extrusion papaya, kiwi fruit and mulberry to the tiny particle is pasty, add the citric acid that the mass fraction is 1%, carry out acidity and adjust to pH to 6.0, add the high-quality honey that the mass fraction is 3% in the compound fruit mud after will naturally cooling, mix the stirring, add compound fruit mud and stir in the agitator, stirring duration 15min, add mixed bacterial, mixed bacterial includes: the lactobacillus paracasei and the microzyme have the viable bacteria number ratio of 3:8, the viable bacteria number of each gram of bacterial powder is 20-30 hundred million, the mixing and stirring duration is 24 hours, the fermentation temperature is 35 ℃, and the fermentation duration is 72 hours.
According to the above examples, the following data comparison results are obtained through comparison of actual production experiments, and it should be noted that all the experiments are performed in a constant temperature environment:
TABLE 1 comparison of data
According to the experimental data, under the conditions of more bacterial colonies and long fermentation time, the fruit is added as a culture base material, so that the decomposition of capsaicin and the reduction of pungency degree of the ferment in the later-stage glutinous rice cake chili fermentation can be effectively ensured.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (6)
1. A preparation method of ferment for glutinous rice cake chili fermentation is characterized by comprising the following steps:
s1, preparing fermentation raw materials, namely preparing 3-4 parts of pawpaw, 5-7 parts of kiwi fruit, 1-2 parts of mulberry fruit and 500ml of cow milk, performing rolling treatment on the pawpaw, the kiwi fruit and the mulberry fruit, mixing and stirring for 1-3 hours to form composite fruit paste, and pouring the cow milk into the composite fruit paste;
s2, steaming, namely putting the composite fruit paste into a steaming tank for steaming for 20-25min, and naturally cooling the composite fruit paste to 25-28 ℃ after steaming;
s3, primary mixing and stirring, namely stirring the naturally cooled composite fruit paste at 1200r/min until bubbles in cavities are formed by stirring, and adding mixed strains for stirring;
s4, secondary mixing and stirring, namely adding 5-8 parts of deionized water, 10-12 parts of tetraethyl orthosilicate and 5-8 parts of 50-70-mesh boehmite into the composite fruit paste according to parts by weight, and uniformly mixing and stirring at the temperature of 20-25 ℃ for 180 r/min;
s5, fermenting at constant temperature, namely putting the compound fruit paste subjected to secondary mixing and stirring into a constant-temperature fermentation tank for fermentation;
s6, repeating the steps S1-S5 until the fermentation enzymes are generated.
2. The method for preparing the ferment for fermenting the glutinous rice cake chili according to claim 1, wherein the step S1 specifically comprises the following steps: rolling the pawpaw, the kiwi fruit and the mulberry to be small-particle paste, adding 1% -2% by mass of citric acid, and adjusting the acidity to be 6.0.
3. The method for preparing the ferment for fermenting the glutinous rice cake chili according to claim 1, wherein the step S2 specifically comprises the following steps: and adding high-quality honey with the mass fraction of 3% into the naturally cooled composite fruit paste, and mixing and stirring.
4. The method for preparing the ferment for fermenting the glutinous rice cake chili according to claim 1, wherein the step S3 specifically comprises the following steps: adding the composite fruit paste into a stirrer for stirring for 15-20 min, and adding the mixed strain, wherein the mixed strain comprises: the lactobacillus paracasei and the microzyme have the viable bacteria number ratio of (1-3) to (5-8), and the viable bacteria number per gram of bacterial powder is 20-30 hundred million.
5. The method for preparing the ferment for fermenting the glutinous rice cake chili according to claim 1, wherein the step S4 specifically comprises the following steps: the mixing and stirring duration is 24 h.
6. The method for preparing the ferment for fermenting the glutinous rice cake chili according to claim 1, wherein the step S5 specifically comprises the following steps: the fermentation temperature is 35 ℃, and the fermentation duration is 48-72 h.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565252A (en) * | 2003-06-18 | 2005-01-19 | 王永庆 | Fermented pepper ripening process using biofermentation agent |
| CN106617009A (en) * | 2017-02-21 | 2017-05-10 | 六安中达信息科技有限公司 | Antioxidant health care enzyme and preparation method thereof |
| CN108740891A (en) * | 2018-04-10 | 2018-11-06 | 保康县八斗食品有限公司 | A kind of Preserved-fish capsicums and preparation method thereof |
| CN110651979A (en) * | 2019-11-01 | 2020-01-07 | 湖南农业大学 | Processing method of fruit chili sauce and fruit chili sauce |
-
2021
- 2021-08-30 CN CN202111003460.6A patent/CN113729216A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565252A (en) * | 2003-06-18 | 2005-01-19 | 王永庆 | Fermented pepper ripening process using biofermentation agent |
| CN106617009A (en) * | 2017-02-21 | 2017-05-10 | 六安中达信息科技有限公司 | Antioxidant health care enzyme and preparation method thereof |
| CN108740891A (en) * | 2018-04-10 | 2018-11-06 | 保康县八斗食品有限公司 | A kind of Preserved-fish capsicums and preparation method thereof |
| CN110651979A (en) * | 2019-11-01 | 2020-01-07 | 湖南农业大学 | Processing method of fruit chili sauce and fruit chili sauce |
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