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Preparation method for hot pepper sauce

A technology of chili sauce and bacterial liquid, applied in food preparation, bacteria used in food preparation, and food ingredients as odor improvers, etc., can solve the problems of weak aroma of chili sauce fermentation, poor taste coordination, and limited antiseptic effect, and achieve Unique flavor, life extension, well tolerated effect

Inactive Publication Date: 2014-03-19
NINGXIA HONGCHUAN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve this problem, the invention "Preparation Method of High Nutritious Oil Chili Sauce" with application number 201010173376.4 discloses a low-salt, no chemical preservatives, using garlic, ginger, onion for antisepsis, and has a long shelf life. The method of biologically active chili sauce, although this method greatly reduces the amount of chemical preservatives, but the antiseptic effect of garlic, ginger, and onion is limited after all. This kind of chili must be eaten within a certain period of time after opening. It is easy to deteriorate when left alone, and the aroma of the fermented chili sauce is weak, and the taste coordination is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The concrete breeding process of described plantarum lactobacillus is as follows:

[0040] 1. Diethyl Sulfate (DES) Mutation Breeding

[0041] (1) Take a ring of Lactobacillus plantarum on the inclined surface of the test tube on the ultra-clean bench, insert it into a 250mL Erlenmeyer flask containing 50mL liquid MRS xylan medium, and incubate at 200rpm at 40°C for about 12h, so that the bacteria are in the right condition. Early growth period.

[0042] (2) Take 5mL of bacterial liquid, centrifuge at 5000rpm for 10min to collect bacterial cells, and wash twice with normal saline.

[0043] (3) Dilute to 10 with pH7.0 phosphate buffer 7 individual / mL bacterial suspension.

[0044] (4) Take 32mL of pH7.0 potassium phosphate buffer, 8mL of bacterial suspension, and 0.4mL of DES in a 150mL Erlenmeyer flask pre-placed in the rotor and mix thoroughly so that the final concentration of DES is 1% (v / v).

[0045] (5) React in a shaker at 30°C at 150rpm for 30min, take 1mL of...

Embodiment 2

[0061] A preparation method of chili sauce, comprising the steps of:

[0062] (1) Preparation: Choose fresh American red or quinta red peppers with high red pigment content, remove impurities such as rotten peppers and pepper stems, and use a stainless steel grinder to crush them into 1cm-sized pepper particles for later use;

[0063] (2) Pickling: Put a layer of edible salt on the bottom of the fermentation tank, mix the chili sauce with sucrose, salt, and mixed bacterial liquid, and put it into the tank for fermentation. The sugar content of the prepared chili sauce is controlled at 0.75%, and the salt content is 0.75%. Control it at 5%, after the chili sauce is transferred into the pool, cover the surface with a layer of salt, and then seal it;

[0064] The mixed bacterial liquid is formed by mixing the bacterial liquid of Lactobacillus plantarum and the bacterial liquid of Lactobacillus rhamnosus;

[0065] The added amount of the Lactobacillus plantarum bacterium liquid i...

Embodiment 3

[0076] A preparation method of chili sauce, comprising the steps of:

[0077] (1) Preparation: Choose fresh American red or quinta red peppers with high red pigment content, remove impurities such as rotten peppers and pepper stems, and use a stainless steel grinder to crush them into 1cm-sized pepper particles for later use;

[0078] (2) Pickling: Put a layer of edible salt on the bottom of the fermentation tank first, mix the chili sauce with sucrose, salt, and mixed bacterial liquid, and put it into the tank for fermentation. The sugar content of the prepared chili sauce is controlled at 0.5%, and the salt content is 0.5%. Control it at 3%, after the chili sauce is transferred into the pool, cover the surface with a layer of salt, and then seal it;

[0079] The mixed bacterial liquid is formed by mixing the bacterial liquid of Lactobacillus plantarum and the bacterial liquid of Lactobacillus rhamnosus;

[0080] The added amount of the Lactobacillus plantarum bacterium liqu...

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Abstract

The invention discloses a preparation method for hot pepper sauce, and belongs to the technical field of hot pepper deep processing. The preparation method for the hot pepper sauce comprises the following steps: preparing materials, pickling, fermenting, inspecting, sterilizing and packaging. According to the preparation method, the hot pepper sauce is fermented by adding a mixed bacterium solution; the adopted lactobacillus plantarum and lactobacillus rhamnosus have the characteristics of high acid yield and high stability, so that the fermentation period of the hot pepper sauce can be shortened, and the fermentation quality can be stabilized in a production process; nutrient substances in hot pepper are completely remained, particularly some thermosensitive nutrient substances are remained; meanwhile, a large amount of main flavor components of diacetyl, ethyl lactate and the like can also be produced by the lactobacillus plantarum and the lactobacillus rhamnosus in the fermentation process; the fermentation flavor of the hot pepper sauce is increased; the use of flavours and fragrances is avoided; the nutritional value and the unique flavor of the product are improved.

Description

Technical field: [0001] The invention belongs to the technical field of chili deep processing, and in particular relates to a preparation method of chili sauce. Background technique: [0002] Peppers (chillies), dicotyledonous Solanaceae, annual or perennial herb, native to the tropical regions of South America, and introduced to Hunan and Chu in China at the end of the Ming Dynasty; it has a spicy taste and is edible; peppers like temperature and water , hi fat; pepper nutrition is very rich, vitamin C it contains ranks first in vegetables, it is also rich in carotene, a pepper also contains about 5,000 international units of vitamin A, which can fully meet the daily needs of each person. demand. In addition, peppers also contain capsaicin, and in red and yellow peppers, sweet peppers, there is also a kind of capsanthin (capsanthin), these two components are unique to peppers, capsaicin exists in the pepper pulp, and peppers Red pigment exists in the pepper skin, which ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/218A23L27/60A23L19/20
CPCA23L19/20A23L27/60A23V2002/00A23V2400/175A23V2400/169A23V2200/15
Inventor 杨文忠
Owner NINGXIA HONGCHUAN AGRI TECH
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