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Process method for rapidly fermenting chopped hot peppers

A kind of fermentation process, the technology of chopping pepper

Inactive Publication Date: 2011-03-02
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pepper processing industry in southern my country, especially in Hunan, Hubei, Sichuan, Chongqing and other places, is very different. Due to the particularity of the processing of chopped peppers in the south, many raw materials are not grown and produced locally, but processed and pickled in other places to become semi-finished products and then transported to processing. Deep processing is carried out at the site, and the salinity is generally above 20%. After reprocessing, it undergoes desalination treatment. The annual processing output of peppers in Hunan is 200,000 tons, and the salinity of the finished product is calculated at 9%, resulting in the direct discharge of nearly 22,000 tons of salt, causing serious environmental pollution. , if fresh raw materials are directly used for processing, according to the seasonal restrictions of peppers, if 30% of the processed products are produced in the peak season of peppers every year, more than 6,000 tons of salt will be saved every year. In addition, the desalination process will cause the loss of nutrients in peppers, so adopt The rapid production process of low-salt rapid fermentation and seasoning to ensure quality is of great significance to reduce enterprise costs, improve efficiency, reduce nutrient loss, and reduce emissions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] After cleaning, destemming, arranging, and disinfecting 100Kg raw materials of freshly processed peppers, chop them into rice grain-sized shapes with a chopping machine after cleaning and disinfection, add 2% salt, 0.05% calcium chloride, and 0.05% citric acid, After mixing well, add 0.05% of high-density cultured lactic acid bacteria culture powder, 0.1% of the amount of ester-producing Hansenula abnormalis, ferment for 48 hours, and obtain 10Kg of filtrate after filtration, which can be used for the next batch of inoculation. Add 0.5 % white wine (above 50 degrees), add 0.05% minced garlic, mix thoroughly and fill into cleaned glass bottles, after vacuum sealing, pasteurize at 65°C / 10min and cool quickly to become a product. The salinity of its products is 8.1%, the soluble substance content is 13.5%, the color is stable, the crispness is moderate, and the sauce flavor is outstanding.

[0023] Compared with the traditional process: 100Kg raw materials of fresh process...

Embodiment 2

[0025] After cleaning, destemming, arranging and disinfection, 200Kg raw materials of freshly processed peppers are chopped into rice grain-sized shapes with a chopping machine after cleaning and disinfection, and 2% salt, 0.05% calcium chloride, and 0.05% citric acid are added. After mixing well, add 0.05% of high-density cultured lactic acid bacteria culture powder, 0.1% of ester-producing Hansenula anomalosaccharomyces, ferment for 48 hours, and obtain 15Kg of filtrate after filtration, which can be used for the next batch of inoculation. Add 0.5 % liquor (above 50 degrees), add 0.05% minced garlic, mix well and fill into clean glass bottles, after vacuum sealing, pasteurize at 75°C / 15min and quickly cool to become the product, the product salt The alcohol content is 8.05%, the soluble substance content is 13.8%, the color is stable, the crispness is moderate, and the sauce flavor is outstanding.

Embodiment 3

[0027] After cleaning, destemming, arranging, and disinfecting 300Kg raw materials of freshly processed peppers, chop them into rice-sized shapes with a chopping machine after cleaning and disinfection, add 2% salt, 0.05% calcium chloride, and 0.05% citric acid, After mixing well, add 0.05% of high-density cultured lactic acid bacteria culture powder, 0.1% of ester-producing Hansenula anomalosaccharomyces, ferment for 48 hours, and obtain 15Kg of filtrate after filtration, which can be used for the next batch of inoculation. Add 0.5 % of white wine (above 50 degrees), add 0.05% minced garlic, mix well and fill into clean glass bottles, after vacuum sealing, pasteurize 70°C / 15min and quickly cool to become the product, the product salt The alcohol content is 7.95%, the soluble substance content is 12.5%, the color is stable, the crispness is moderate, and the sauce flavor is outstanding.

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PUM

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Abstract

The invention mainly relates to a process method for rapidly fermenting chopped hot peppers, and mainly relates to the field of food processing application. The process method comprises the following steps: washing, soaking and disinfecting the fresh hoppers; draining and removing the water content on the surface of the fresh hoppers; directly chopping by a chopper mixer; adding 2% of salt, 0.5% of calcium chloride, 0.05% of citric acid; inoculating 0.05% of lactobacillus plantarum, and 0.05% of lactobacillus fermentium cultured in high density, wherein, the number of the lactic acid bacteria is 1010cfu / g and the amount of the ester-producing yeast is over 107cfu / m; fermenting for 48h in a sealing mode at the temperature of 37 DEG C; filtering, wherein, the filter pulp can be used as the strain water of the next batch; adjusting the salt concentration of the filtered and fermented hot peppers according to the different tastes to 8%; adding spices, such as white wine, Liuyang brown bean and garlic and the like; encapsulating after evenly stirring; and pasteurizing to obtain the finished product.

Description

Technical field: [0001] The invention relates to a rapid fermentation process for chopped peppers, which belongs to the technical field of food industry applications. Background technique [0002] According to research, fresh peppers contain certain protein, crude fat, carbohydrates and other basic nutrients, including capsaicin, capsaicin, p-aminobenzoic acid PABA and rich vitamins A, C, β- Carotene, calcium, iron and other minerals, regular consumption of chopped peppers can reduce blood cholesterol levels, as well as prevent colon cancer, osteoporosis, anti-tumor, anti-oxidation and weight loss. Pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. Rich in vitamin C, can control heart disease and coronary arteriosclerosis, lower cholesterol. It can unblock the airway and treat coughs and colds. Chili can also kill parasites in the stomach. Because chili contains certain functional ingredients, chili also c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 蒋立文廖卢燕李罗明聂乾忠彭凤祥
Owner HUNAN AGRICULTURAL UNIV