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A low-salt fermentation method of watercress and pepper base based on microbial enhancement and pouring in the original pond

A pool pouring and microbial technology, which is applied in the field of low-salt fermentation of watercress and pepper blanks, to achieve the effect of reducing salt concentration and avoiding unstable fermentation

Active Publication Date: 2020-02-07
四川友联味业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is aimed at the deficiencies of the existing salted fermentation technology of chili greens. By strengthening the inoculation of compound microbial bacterial agents and matching the original pond pouring fermentation control process, the safe, controllable and low-salt rapid fermentation of pepper greens can be realized. fermentation

Method used

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  • A low-salt fermentation method of watercress and pepper base based on microbial enhancement and pouring in the original pond
  • A low-salt fermentation method of watercress and pepper base based on microbial enhancement and pouring in the original pond
  • A low-salt fermentation method of watercress and pepper base based on microbial enhancement and pouring in the original pond

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Effect test

Embodiment 1

[0022] A low-salt fermentation method for watercress chili base based on microbial enhancement and pouring in the original pond, the steps are:

[0023] (1) Pretreatment of chili billet

[0024] Take the red pepper freshly harvested in the season, remove the pepper, wash, drain, crush, add 13-18% w / w edible salt, mix evenly, put it in a storage pool with a false bottom, and salt for 3-10 days;

[0025] (2) Preparation of compound microbial fermentation broth

[0026] Xanthomonas sp. CICC 10257 was cultured in the Xanthomonas medium at 30°C for 48-72 hours, so that the total number of viable bacteria reached 10 9 More than CFU / g;

[0027] Saccharomyces cerevisiae CICC 31016 was cultured in Saccharomyces cerevisiae medium at 30°C for 16-24 hours, so that the total number of viable bacteria reached 10 8 More than CFU / g;

[0028] Bacillus subtilis (CICC 20520) and Lactobacillus plantarum (Lactobacillus plantarum BNCC194165) were cultured in the combined medium at 37°C for 48-7...

Embodiment 2

[0037]Annex 2, Detection methods for volatile components such as alcohols, aldehydes, acids, esters, etc.

[0038] Solid-phase microextraction device, Supelco Company of the United States; QP2010plus gas chromatography-mass spectrometer, Shimadzu Corporation of Japan; constant temperature circulation tank, Shanghai Yiheng Scientific Instrument Co., Ltd.; 90mm mortar, Shengxing Chemical Porcelain Factory, Kaiping, Tangshan City.

[0039] 1 Sample pretreatment

[0040] Take about 20 g of watercress from a homogeneously mixed sample, grind it in a mortar until it becomes a uniform paste, seal the bag and store it in a freezer at -20°C. All samples should be assayed within 3 days of retrieval.

[0041] 2 HS-SPME method extraction

[0042] Weigh 5 g of the ground sample, put it into a 15 mL sealed headspace bottle, and place it in a water bath at 55 °C for 20 min to equilibrate. Then the aged 75 μm CAR / PDMS extraction head was inserted into the headspace bottle for adsorption fo...

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Abstract

The invention is a low-salt fermentation method of watercress chili base based on microbial enhancement and pouring from the original pond. The steps are as follows: take freshly harvested red peppers, remove the chili stems, wash, drain, crush, and add edible salt for salting for 3 ‑10 days; after the pepper base is soaked, it is first fermented with Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus plantarum for 10‑20 days; then it is fermented with Xanthomonas for 10‑20 days; finally, it is carried out every 3‑5 days The original pond is poured once, and the fermentation is continued for 10-20 days, so that the rapid fermentation and maturation of the green pepper can be realized. The invention realizes the low-salt salting of the green pepper, and at the same time makes full use of the high-salt leaching solution of the green pepper, and can reduce the salt concentration of the leach liquid by adding microorganisms to strengthen the fermentation liquid, and then utilizes the pouring process of the original pond to realize the leaching of the green pepper. Desalination, through the step-by-step strengthening of the microbial fermentation process of pepper greens, avoids the traditional instability of fermentation caused by the introduction of microorganisms by the pepper itself.

Description

technical field [0001] The technical field of food processing of the present invention specifically relates to a method for low-salt fermentation of watercress and chili blanks based on microbial enhancement and original pond pouring. Background technique [0002] Pixian Douban is a traditional fermented food in China. It has a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban not only has a unique production process, but also is unique among Chinese sauce products with its spicy and mellow taste, sticky velvet, bright red palm oil, and strong sauce. It can be called the soul of Sichuan cuisine. According to authoritative statistics, the brand value of "Pixian Douban" reached 60.716 billion yuan in 2015, ranking first in the country as "processed food geographical indication products". Most of the countries and regions in the world have earned more than 40 million US dollars in foreign exchange. [0003] The production of P...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L11/00A23L11/50
Inventor 张良徐炜桢赵红宇李玉锋杨国华岳鹏杨帆
Owner 四川友联味业食品有限公司
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