Method for preserving fermented chillies through a hurdle technology

Abstract

The invention discloses a method for preserving fermented chillies through a hurdle technology.The method comprises the steps that firstly, a study is performed by taking the vacuum degree as a single hurdle factor; secondly, the adding amount of sodium dehydroacetate, the adding amount of nisin from streptococcus lactis, the pasteurization temperature and the processing time are selected as hurdle factors, a single factor experiment study is performed on the single hurdle factor, on the basis of a single factor experiment, an orthogonal experiment is performed on the hurdle factors influencing fermented chillies preservation by taking the hurdle factors as experimental factors and adopting a L9(3<4>) orthogonal table, and the optimal combination of the interactive effect of the different hurdle factors is determined; lastly, the specific demands for preserving the fermented chillies through the hurdle technology are obtained.According to the method, by adopting the hurdle technology, a product subjected to hurdle factor combination processing not only can inhibit growth of microorganisms in the preserving period and control further fermentation of the product, but also is beneficial for ensuring the organoleptic quality of the chillies; the effect of hurdle factor combination processing is superior to that of an existing all fermented chilli preserving techniques, and the method is suitable for application and popularization.

Description

technical field [0001] The present invention relates to food preservation, in particular to a method for preserving fermented vegetables. Background technique [0002] The barrier technology was first proposed by Lothar Listner, director of the Institute of Microbiology and Toxicology of the German Meat Research Center, on the basis of long-term research. Control the growth and reproduction of spoilage bacteria, improve the quality, safety and storage of food. These controlling factors are called Hurdle Factors. The internal unity of the common anti-corrosion effect of fence factors is called fence technology (HurdleTechnologyLeistner, 1994). The "fence factors" that have been determined so far at home and abroad are: temperature (high temperature or low temperature), pH value (high acidity or low acidity), Aw (high water activity or low water activity), redox potential (high redox Potential or low redox potential), modified atmosphere (carbon dioxide, oxygen, nitrogen, e...

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to provide a method for preserving fermented peppers with barrier technology, and solve the preservation problem of fermented peppers by controlling the key barrier factors in food preservation and the comprehensive control of multiple factors