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
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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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