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A method for fermenting and pickling crisp and fresh peppers

A technology for fresh chili peppers and chili peppers, applied in food science and other directions, can solve the problems of loss of nutrients, environmental pollution, batch instability, etc., and achieve the effect of short fermentation cycle, low loss of flavor and nutrition, and good preservation of the original value of the product

Inactive Publication Date: 2016-04-20
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 pickling method of fermented crispy and fresh peppers. The crispy and fresh peppers are fermented and matured after the natural fermented microorganism Lactobacillus plantarum of Hainan special high-spicy yellow emperor peppers is treated for color protection and crispness. The fermentation process formula is: appropriate amount of yellow emperor pepper raw materials, 3% of starter, 1% of color-protecting additives. The starter is Lactobacillus plantarum (Lactobacillus? plantarum) JNIM? GB2011003 was deposited in the General Microorganism Center of China Microbiological Culture Collection Management Committee on December 12, 2011, and the preservation number is CGMCC? NO.5570. The pepper pickled by the invention has bright yellow color, good hardness maintenance, short pickling cycle, and does not use any synthetic bactericidal and antistaling agent.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
Inventor 诸葛斌李汉文方慧英
Owner ZHEJIANG ZHENGWEI FOOD
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