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A kind of preparation method of glutinous acid capsicum with fermentation stability

A sour pepper, high stability technology, applied in the direction of bacteria, Lactobacillus, food science, etc. used in food preparation, can solve the problem that the sour pepper cannot be produced in large-scale factories, the environmental factors have great influence, and the annual production is difficult. problems, to achieve the effect of annual precise fermentation production, reduce labor intensity, and improve product uniformity

Active Publication Date: 2020-12-01
INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the defects of traditional bractonic acid peppers due to strong seasonality of raw materials, difficult storage, and great influence of environmental factors, the products have instability, low quality, and difficulty in annual production during the preparation process, resulting in the inability of large-scale bractonic acid peppers. The problem of large-scale factory production, the present invention provides a kind of preparation method of glutinous acid capsicum with fermentation stability, the present invention adopts dried capsicum as raw material, does not go through high-temperature sterilization, can retain the local flavor of traditional glutinous acid capsicum, but makes the product more stable

Method used

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  • A kind of preparation method of glutinous acid capsicum with fermentation stability
  • A kind of preparation method of glutinous acid capsicum with fermentation stability
  • A kind of preparation method of glutinous acid capsicum with fermentation stability

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Embodiment 1

[0036] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0037] 1) Pepper pretreatment: Wash the fresh peppers with water, soak them in 0.03% (m / V) sodium citrate solution for 50 minutes after cleaning, remove the stems after soaking, and dry them in a blast drying oven at 40°C for 36 hours , until the moisture content in the pepper is lower than 13%, the dried pepper is pulverized in a vegetable grinder, and then passed through a 4mm aperture sieve to obtain fresh chili powder.

[0038] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 50°C for 24 hours, until the moisture content of the corn is lower than 13%; peel off the washed corn kernels, grind them with a grinder, and pass 10-mesh sieve, and then pass through a 40-mesh sieve, of which 40-mesh corn flour accounts for 30%, and 10-mesh corn flour accounts for 70%. After mixing, corn fl...

Embodiment 2

[0046] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0047] 1) Pepper pretreatment: Wash fresh red peppers with water, soak them in 0.01% (m / V) sodium citrate solution for 80 minutes after cleaning, remove the stems after soaking, and use a blast drying oven at 40~45°C Bake for 24-48 hours until the moisture content in the pepper is less than 10%, crush the dried pepper in a vegetable grinder, pass through a sieve with an aperture of 2-6 mm after crushing, and obtain fresh pepper powder.

[0048] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 45-50°C for 24-36 hours until the moisture content is lower than 13%; peel off the washed corn kernels, and grind them with a grinder Pulverize, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein the 40-mesh corn flour accounts for 20%, and the 10-mesh corn flour accoun...

Embodiment 3

[0056] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0057] 1) Pepper pretreatment: Wash fresh red peppers with water, soak them in 0.2% (m / V) sodium citrate solution for 20 minutes after cleaning, remove the stalks after soaking, and use a blast drying oven at 40~45°C Bake for 24-48 hours until the moisture content in the pepper is less than 10%, crush the dried pepper in a vegetable grinder, pass through a sieve with an aperture of 2-6 mm after crushing, and obtain fresh pepper powder.

[0058] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 45-50°C for 24-36 hours until the moisture content is lower than 15%; peel off the washed corn kernels, and grind them with a grinder Pulverize, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein the 40-mesh corn flour accounts for 20%, and the 10-mesh corn flour accoun...

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Abstract

The invention provides a preparation method of cornstarch pepper with fermentation stability, which belongs to the field of lactic acid bacteria fermented food processing. The preparation method of the cornstarch pepper comprises: soaking pepper in sodium citrate solution, drying, and pulverizing; preparing corn flour, The rice is matured, the activated monascus is inoculated on the cooked rice, and the monascus is cultivated to prepare the monascus koji, and then the corn flour, fresh chili powder, the monascus koji and lactic acid bacteria seed liquid are anaerobically fermented. Compared with the traditional manual method, the glutaric acid capsicum prepared by the present invention retains the main flavor of traditional glutaric acid, reduces the content of methanol, isobutyric acid, etc., improves the content of flavor substances such as ethyl acetate, ethyl lactate, and total esters, and solves the problem. It solves the problems of difficult quality control, unstable fermentation, and low yield rate in the fermentation process of traditional manual methods. At the same time, it solves the problems of strong seasonality of fresh peppers, difficulty in storage, and restrictions on the annual production of bract sour peppers. It is suitable for industrialized large-scale annual production. Bratty sour pepper is conducive to the national market of this Xiangxi specialty.

Description

technical field [0001] The invention belongs to the field of food processing fermented by lactic acid bacteria, and in particular relates to a preparation method of glutinous acid capsicum with fermentation stability. Background technique [0002] Corn is one of the three major staple food resources for human beings. It is the most suitable variety of bulk grains as industrial raw materials. It has a large processing space, a long industrial chain, and the potential for multiple processing and value-added. It has various processing varieties and is known as "soft gold". . Corn is rich in nutrition, in addition to protein (about 10%), starch (70%~75%) and fat (4%~5%), it is also rich in calcium, phosphorus, iron, potassium, silicon, magnesium and selenium, etc. The human body must trace elements, and VB 1 , VB 2 , VB 6 , riboflavin, thiamine, niacin, pantothenic acid and biotin and other vitamins. The nutritional value of corn is richer than that of wheat and rice, but i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L19/00A23L5/20
CPCA23L5/27A23L7/104A23L19/09A23V2400/11
Inventor 朱作华彭源德石志刚谢纯良肖坤成龚文兵杨山河胡镇修
Owner INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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