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Method for fermenting and pickling crispy and fresh pepper

A technology for fresh peppers and peppers, applied in the field of fermentation and pickling of crispy and fresh peppers, can solve the problems of nutrient loss, batch instability, environmental pollution, etc., and achieve short fermentation cycle, low flavor and nutrient loss, and short process cycle Effect

Inactive Publication Date: 2013-02-06
ZHEJIANG ZHENGWEI FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method will not only cause unstable batches, but also cause a large loss of nutrients, and even cause environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Remove the stalks of fresh Huangdi peppers and clean them with cold boiled water containing 0.3% calcium chloride. Take 500g and chop them into cubes of about 6mm×6mm, and remove the peppers with black seeds and discolored diaphragms. Add equal quality cold boiled water to the tank, and insert 3% of the concentrated Lactobacillus plantarum bacteria liquid after high-density culture, so that the final concentration of lactic acid bacteria is at 10 7 CFU / g order of magnitude. After 20-24 hours of anaerobic fermentation, the fermentation is stopped, and the pH value of the fermentation broth is about 3.5. The fermentation broth is filtered off, and 1% of additives are added. The additives include 0.35% of vitamin C, 0.02% of L-cysteine ​​hydrochloride, 0.2% of citric acid and 0.3% of calcium chloride. After stirring evenly, put it into a glass bottle, and process it into a product after pasteurization (85°C / 15min). Its products are bright in color, moderate in crispness,...

Embodiment 2

[0022] Remove the stalks of the fresh Huangdi peppers and clean them with cold boiled water containing 0.3% calcium chloride. Take 1000g and chop them into cubes of about 6mm×6mm, and remove the peppers with black seeds and discolored diaphragms. Add equal quality cold boiled water to the tank, and insert 3% of the concentrated Lactobacillus plantarum bacteria liquid after high-density culture, so that the final concentration of lactic acid bacteria is at 10 7 CFU / g order of magnitude. After 20-24 hours of anaerobic fermentation, the fermentation is stopped, and the pH value of the fermentation broth is about 3.5. The fermented liquid is filtered off, and 1% of additives are added, and the additives include 0.35% of vitamin C, 0.04% of L-cysteine ​​hydrochloride, 0.1% of citric acid and 0.3% of calcium chloride. After stirring evenly, put it into a glass bottle, and process it into a product after pasteurization (85°C / 15min). Its products are bright in color, moderate in cri...

Embodiment 3

[0024] Remove the stalks of fresh Huangdi peppers and clean them with cold boiled water containing 0.3% calcium chloride. Take 2000g and chop them into cubes of about 6mm×6mm, and remove the peppers with black seeds and discolored diaphragms. Add equal-quality cold boiled water into the tank, and insert 3% of the concentrated Lactobacillus plantarum bacterial solution through high-density culture, so that the final concentration of lactic acid bacteria is on the order of 107 CFU / g. After 20-24 hours of anaerobic fermentation, the fermentation is stopped, and the pH value of the fermentation broth is about 3.5. The fermented liquid is filtered off, and 1% of additives are added. The additives include 0.50% of vitamin C, 0.06% of L-cysteine ​​hydrochloride, 0.2% of citric acid and 0.3% of calcium chloride. After stirring evenly, put it into a glass bottle, and process it into a product after pasteurization (85°C / 15min). Its products are bright in color, moderate in crispness, r...

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PUM

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Abstract

The invention discloses a method for fermenting and pickling crispy and fresh pepper. The crispy and fresh pepper is prepared from yellow emperor peppers and microbial lactobacillus plantarum in a natural fermentation manner, wherein the yellow emperor peppers with a high pungency degree are specially produced in Hainan Province and are matured by fermentation after the treatment of color protection and crispy maintenance is carried out on the yellow emperor peppers. The fermentation technique has the formula as follows: proper yellow emperor peppers, 3% of fermentation agent and 1% of color protection additive, wherein the fermentation agent is the lactobacillus plantarum (JNIM GB2011003) which is preserved in General Microorganism Center of China Committee for Culture Collection of Microorganisms (CCCCM) on 12th, December 2011; and the preservation number is CGMCC NO.5570. The pepper pickled by the method has the advantages of bright and yellow color; good harness maintenance, short pickling period;and no adoption of any synthesized sterilization preservative.

Description

technical field [0001] The invention relates to a method for fermenting and pickling crisp and fresh peppers, in particular to a method for pickling high-spicy pepper products added with a starter. technical background [0002] Chili is one of the indispensable condiments in daily life. Research data show that fresh peppers are rich in nutrition. In addition to basic nutrients such as rich carbohydrates, crude fiber, and protein, they are also rich in vitamin C, carotene, riboflavin, thiamine, and capsaicin niacin. Mineral elements such as calcium, iron and phosphorus, especially vitamin C, are very high, ranking first in vegetables. Eating chili can promote the secretion of gastric juice, appetizers and digestion, and increase appetite; it can also speed up the heartbeat, promote blood circulation, warm the stomach and dispel cold. Regular consumption of chili can not only improve the body's antioxidant capacity against free radicals, reduce cholesterol levels and reduce ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 诸葛斌李汉文方慧英
Owner ZHEJIANG ZHENGWEI FOOD
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