Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented capsicum product and preparation method thereof

A technology for fermenting peppers, capsicum, applied in the direction of food preparation, bacteria used in food preparation, yeast-containing food ingredients, etc.

Active Publication Date: 2015-03-11
宁夏红山河食品股份有限公司
View PDF15 Cites 26 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Application number CN201210516334; application date: 2012.12.03. This patent is mainly to invent a pepper fermentation processing method. This processing method of pepper solves the problem of fermented pepper raw materials in food factories by reasonably setting the fermentation process of pepper. Common Food Quality and Safety Issues

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented capsicum product and preparation method thereof
  • Fermented capsicum product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] The details are as follows: remove the capsicum, clean it, cut into pieces, add 2% salt by weight of the capsicum, 2% sucrose, 2% glucose, then add 0.07% Leuconostoc enterococci and 0.3% Lactobacillus rhamnosus by weight of the capsicum raw material, Put 0.05% Acetobacter acetobacter into the fermented pepper production container, add water to submerge the pepper, and seal the container; control the temperature at 28°C for 10 hours of fermentation, then add 0.2% of CGMCC NO.9405 and 0.02% yeast by weight of raw pepper materials; The temperature is 20°C for 36 hours of post-fermentation; the container is sealed during the entire fermentation period; after the fermentation is complete, the peppers are drained, and seasonings such as garlic, sucrose, and monosodium glutamate are added to prepare, and then sold in vacuum packaging refrigerated or packaged and sterilized. .

[0078] Leuconostoc enterococci, Lactobacillus rhamnosus, Acetobacter, and yeast are all bacteria pow...

Embodiment 2

[0080] The production process of fermented capsicum in the present invention comprises the following steps, specifically as follows: remove capsicum, clean, cut into pieces, add 3% salt by weight of capsicum, 2% sucrose, 2% glucose, then add 0.05% saline by weight of capsicum raw material Put Contomonoccus, 0.5% Lactobacillus rhamnosus, and 0.06% Acetobacter into the fermented pepper production container, add water to submerge the pepper, and seal the container; control the temperature at 25°C for 15 hours of fermentation, and then add 0.5% by weight of the raw pepper material CGMCC NO.9405, 0.01% yeast; control the temperature at 16°C for 50 hours of post-fermentation; seal the container during the entire fermentation period; drain the pepper after fermentation, add garlic, sucrose, monosodium glutamate and other seasonings for deployment, and then It can be sold in vacuum packaging or refrigerated or packaged and sterilized.

[0081] The added amount of seasoning is 5% of ga...

Embodiment 3

[0085] Sensory evaluation test results:

[0086] Manual tasting test of the product of Example 1 of the present invention: scoring from 7 aspects of sourness, fragrance, smell, palatability, texture and comprehensiveness, each with 10 points, and 10 judges. From the score results, the score of the fermented product of the present invention is obviously higher than that of group A by about 30%.

[0087] Group A products are marketed products.

[0088] Product Quality Rating Form

[0089]

[0090]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The provides a fermented capsicum product and a preparation method thereof, which belongs to the deep processing field of vegetables. The preparation method comprises the following steps: removing the impurities of capsicum, cleaning, cutting the capsicum into blocks, adding 1-3% of salt, 2% of cane sugar, 2-4% of glucose by measuring weight of capsicum, adding 0.05-0.1% of leuconostoc mesenteroides, 0.1-0.5% of lactobacillus rhamnosus and 0.05-0.08% of acetobacter aceti in a fermented capsicum production container, adding water for immersing capsicum, sealing the container; controlling the temperature at 25-35 DEG C for 8-15 hours and fermenting, adding 0.05-0.5% of CGMCC NO.9405 and 0.01-0.05% of saccharomycetes by measuring weight of capsicum, controlling the temperature at 15-26 DEG C for 25-50 hours and fermenting; sealing the container at whole fermentation period; draining moisture of capsicum after fermentation is completed, adding flavoring of garlic, cane sugar and gourmet powder for blending, and then refrigerating for sale after vacuum package or packaging for disinfection. When the method is adopted, the fermented capsicum product can be quickly prepared, and has large application.

Description

Technical field: [0001] The invention belongs to the field of vegetable deep processing. technical background: [0002] The production process of pickled peppers is one of the long and magnificent food cultural heritages in my country. According to the research of American scholar Woodroof (J.G.Woodroof), the technology of making pickled peppers originated in the East, and pickled peppers existed in the era of Qin Shihuang. Zeng Zongye believed in the "History of Chinese Food and Beverages" that as early as the Spring and Autumn Period and the Warring States Period, my country had a mature technology for making hot peppers. Ancient Roman Julius Caesar and Egyptian women liked to eat chili. At present, in American families, 75% of people eat this food at least once a week. Pickled chili has the advantages of nutrition and hygiene, delicious flavor, convenient eating, no time limit, and good for storage. Chili habit. Among them, Sichuan Province is the most, no matter the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23L29/065A23V2002/00A23V2400/161A23V2400/175A23V2400/169A23V2250/76
Inventor 李建树苏俊
Owner 宁夏红山河食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com