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Pickled paprika prepared by directly adding lactobacillus additives as well as method of same

A technology of soaking red peppers and lactic acid bacteria, which is applied in the field of biotechnology and food, can solve problems such as unstable quality and long production cycle, and achieve the effects of improving biological safety, shortening ripening time, and excellent performance

Active Publication Date: 2012-06-20
SICHUAN FUXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention aims to solve the problems of long production cycle and unstable quality in the large-scale production process of pickled red peppers in the prior art, and provides a pickled red pepper prepared by directly adding lactic acid bacteria preparations and a method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 Fermentation of 12 tons of fresh red pepper

[0067] Choose a fermentation tank of 30 cubic meters with a pool edge, put a plastic cylinder with 1 / 3 holes in the corner of the pool (the part with holes is placed below), and put 12 tons of qualified stalked red peppers into the tank according to the direct input method. Put it into the fermentation tank, add a layer of pepper and a layer of salt evenly, then place a plastic grid on the surface of the pepper, use a wooden board or log to directly block the raw materials, and then prepare a salt concentration of 9-10°Bé (Baume 16 tons of brine, adding 4kg of edible glucose, 3kg of calcium chloride and 1kg of potassium dihydrogen phosphate, and 2.4kg of chelating agent EDTA-Na 2 , Add 80kg of citric acid and mix for 0.5 hours, and finally spray and add 720g of lactic acid bacteria preparation (by the bacterial strain number SICC1.566 Lactobacillus plantarum powder and bacterial strain number SICC1.350 Lactobaci...

Embodiment 2

[0070] Example 2 Fermentation of 14 tons of fresh red peppers

[0071] Choose a fermentation tank of 30 cubic meters with a pool edge, put a plastic cylinder with 1 / 3 holes in the corner of the pool (the part with holes is placed below), and put 14 tons of qualified stalk-removed peppers into the tank by direct input , put it into the fermentation tank, sprinkle 1.4 tons of edible salt evenly according to the method of one layer of pepper and one layer of salt, and then put a plastic grid on the surface of the pepper, directly block the raw materials with wooden boards or logs, and then prepare the salt concentration of 9-10° 16 tons of Bé (Baume degree) brine, add fermented nutrients composed of 5kg edible glucose, 2.0kg calcium chloride, 1.0kg magnesium chloride and 1.5kg sodium dihydrogen phosphate and 2.8kg of chelating agent EDTA- Na2, then add 90kg citric acid and mix for 0.5 hours, and finally spray and add 900g lactic acid bacteria preparation (from Lactobacillus plant...

Embodiment 3

[0072] Embodiment three: 10 tons of mature peppers are transported and returned to the factory for storage

[0073] Carry out salt, reducing sugar, total acid and pH detection to the capsicum of embodiment 1 when pickling expires, salt reaches about 9.6%, total acid reaches about 1.45% of adding balance index, reducing sugar reaches below 0.1%, and pH detection reaches 4.0 and The following can be packaged, stored and transported. The packaging is made of woven bags. According to the size of the packaging bag, the packaging bag with a capacity of 20kg is generally selected. The time for road transportation is set at 3 days. After transporting back to the factory, choose a 30-ton fermentation tank, put a plastic tube with 1 / 3 holes in the corner of the tank (the part with holes is on the bottom), and put the returned mature bagged peppers directly into the tank In the process, fill the fermentation tank until the edge of the tank is basically balanced, then place a plastic gr...

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Abstract

The invention relates to pickled paprika prepared by directly adding lactobacillus additives as well as a method of the same, and belongs to the field of biotechnology and food. The pickled paprika is prepared through the following steps: mature paprika is mainly taken as raw materials; auxiliary materials including salt, nutrient substances used for fermenting, chelating agent, citric acid and lactobacillus activation solution are added; and a tank is closed and the raw materials are hermetically fermented after preparation of raw materials, weighing, accommodation of the raw materials in a tank, preparation of material water of lactobacillus activation solution, and injection of the material water of lactobacillus activation solution into the fermentation tank. Since the auxiliary materials with the functions of promoting fermentation, protecting tincture and regulating acidity are added, the method provided by the invention has the advantages that the maturation time of fermentation is remarkably shortened, but also the color, the odor and the flavor of products are better, hardness and brittleness are better and color stability is favorable.

Description

technical field [0001] The invention relates to a pickled red pepper prepared by directly adding a lactic acid bacteria preparation and a method thereof, belonging to the fields of biotechnology and food. Background technique [0002] Capsicum belongs to the clustered peppers in the classification of peppers. It is characterized by long and narrow leaves, clustered fruits, and upward growth. Low, the general yield per mu is about 3,000 jin, and it is mainly distributed in Yunnan, Guangxi, Guizhou, Sichuan and other places in my country, and the quality of raw materials produced in Yunnan is the best. Chili pepper is one of the typical representative varieties of pickled vegetables. Large-scale processing enterprises are mainly distributed in Yunnan, Hunan, Sichuan and other places. Because of its unique spicy taste, fresh fragrance and refreshing taste, application enterprises are all over the country. [0003] The output of chili almost accounts for about 10% of the total o...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 高银江曾泽生谢建将
Owner SICHUAN FUXIN FOOD CO LTD
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