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Fermented chilli sauce

A technology of fermented chili sauce and chili sauce, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of weak aroma of chili sauce fermentation, poor taste coordination, limited antiseptic effect, etc., and achieve improvement Immunity of the body, life extension, strong tolerance effect

Inactive Publication Date: 2016-11-30
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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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

[0032] The specific breeding process of Lactobacillus plantarum

[0033] as follows:

[0034] 1. Diethyl sulfate (DES) mutation breeding

[0035] (1) Take a loop of Lactobacillus plantarum on the slope of the test tube on the ultra-clean bench, and insert it into a 250 mL Erlenmeyer flask containing 50 mL of liquid MRS xylan medium, and incubate at 200 rpm and 40°C for about 12 hours to keep the bacteria in the right position. Number of early growth. (2) Take 5 mL of bacterial liquid, centrifuge at 5000 rpm for 10 minutes to collect the bacterial cells, and wash them with physiological saline twice. (3) Dilute to 10 with pH 7.0 phosphate buffer 7 A / mL bacterial suspension.

[0036] (4) Take 32 mL of pH 7.0 potassium phosphate buffer, 8 mL of bacterial suspension, and 0.4 mL of DES in a 150 mL Erlenmeyer flask pre-placed in the rotor and mix thoroughly to make the final concentration of DES 1% (v / v).

[0037] (5) React at 150 rpm in a shaker at 30°C for 30 minutes, take 1 mL of the mi...

Embodiment 2

[0049] A fermented chili sauce can be prepared by the following method:

[0050] (1) Preparation: Choose fresh American red or Jinta red peppers with high red pigment content, remove rotten peppers, pepper stems and other impurities, and crush them into 1cm-sized pepper particles with a stainless steel grinder after cleaning;

[0051] (2) Pickling: Spread a layer of edible salt at the bottom of the fermentation tank, mix the chili sauce with sucrose, salt, and mixed bacteria liquid, and then ferment it. The prepared chili sauce has a sugar content of 0.75% and a salt content. Control at 5%. After the chili sauce is transferred into the pool, cover the surface with a layer of salt, and then seal; the mixed bacterial liquid is mixed with Lactobacillus plantarum and Lactobacillus rhamnosus;

[0052] The added amount of Lactobacillus plantarum bacterial liquid is 1.2% of the chili sauce amount, and the added amount of Lactobacillus rhamnosus bacterial liquid is 1.4% of the chili sauce am...

Embodiment 3

[0060] A fermented chili sauce can be prepared by the following method:

[0061] (1) Preparation: Choose fresh American red or Jinta red peppers with high red pigment content, remove rotten peppers, pepper stems and other impurities, and crush them into 1cm-sized pepper particles with a stainless steel grinder after cleaning;

[0062] (2) Pickling: Spread a layer of edible salt at the bottom of the fermentation tank, mix the chili sauce with sucrose, salt, and mixed bacterial liquid, and then ferment it. The prepared chili sauce contains 0.5% sugar and salt content. Controlled at 3%, after the chili sauce is transferred to the pool, cover the surface with a layer of salt, and then seal the mixed bacterial liquid, which is made by mixing Lactobacillus plantarum and Lactobacillus rhamnosus; the vegetable milk The addition amount of bacillus liquid is 1.5% of the chili sauce, and the addition amount of Lactobacillus rhamnosus is 1.3% of the chili sauce;

[0063] (3) Fermentation: The t...

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Abstract

The invention discloses fermented chilli sauce and belongs to the technical field of deep processing of chillis. The fermented chilli sauce can be prepared from a method comprising the steps of material preparation, salting, fermentation, check, sterilization and packaging. The chilli sauce is fermented by adding mixed bacteria solution, adopted lactobacillus plantarum and L.rhamnosus have the advantages of being high in acid yield and stability, and thus in the production process, the fermentation period of the chilli sauce can be shortened and the fermentation quality is stabilized. Through fermentation of strains under natural conditions, nutrients in the chillis are reserved completely, and particularly some thermal sensitive nutrients are reserved. Lactobacillus plantarum and L.rhamnosus can further generate plenty of main body fragrance ingredients such as diacetyl and ethyl lactate in the fermentation process, fermentation aroma of the chilli sauce is increased, the use of flavors and fragrances is avoided, and nutritional values and unique flavor of the product are improved.

Description

Technical field: [0001] The invention belongs to the technical field of hot pepper deep processing, and particularly relates to a fermented hot pepper sauce. Background technique: [0002] Chili (chillies), a dicotyledonous plant of the order Solanum, an annual or perennial herb, native to tropical regions of South America, and introduced to the land of Hunan and Chu, China at the end of the Ming Dynasty; it has a spicy taste and is edible; peppers love temperature and water , Hi fat; pepper is very nutritious, it contains vitamin C in the first place in vegetables, it is also rich in carotene, a pepper also contains about 5000 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 and sweet peppers, there is also a kind of capsanthin (capsanthin). These two components are unique to peppers. Capsanthin exists in the flesh of peppers. Red pigment is found in pepper p...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/135
CPCA23V2002/00A23V2400/175A23V2400/169A23V2200/32
Inventor 吴华友
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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