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Fermented pepper beverage and processing method thereof

A processing method and fermented technology, which is applied in the field of fermented chili beverage and its processing, can solve the problems of single taste and strange taste, and achieve the effect of rich flavor, short fermentation time and increased fermented flavor

Active Publication Date: 2013-01-23
HUNAN TANTANXIANG FOODS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, simply using the spicy flavor of chili to make beverages has a single and weird taste, which is difficult to be accepted by the general public. To make spicy beverages that are liked and loved by consumers, the spiciness must be moderately controlled, and the flavor of the product must be different. innovation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take the harvested fresh green peppers, remove the residual and rotten fruits, wash them with clean water without bleaching powder, mash them into a slurry with a crusher, add 10% white sugar and 20% mineral spring water, and inoculated with active dry yeast with a slurry weight of 0.5%, placed in a fermenter for temperature-controlled fermentation, the fermentation temperature is 25°C-30°C, every 4 hours during the fermentation process, start the agitator to stir for 10 minutes, ferment After 3 days, the fermentation was finished, and the juice was obtained by pressure filtration immediately, and then finely filtered with a plate frame to remove the chili skin dregs to obtain clarified juice. Then pass the clarified juice into the high-voltage pulse electric field processor for 3 times, and the treatment intensity of each time is: 45KV / cm 2 , frequency: 8KHz, processing time 2s, then heat the processed pepper fermented liquid to 80°C, immediately fill it into bottles, ...

Embodiment 2

[0013] Take the harvested fresh green peppers, remove the residual and rotten fruits, wash them with clean water without bleaching powder, mash them into a slurry with a crusher, add 11% white sugar and 21% mineral spring water, and inoculated with active dry yeast with a slurry weight of 0.56%, placed in a fermenter for temperature-controlled fermentation, the fermentation temperature is 25°C-30°C, every 4 hours during the fermentation process, start the agitator to stir for 10 minutes, and ferment After 3 days, the fermentation was finished, and the juice was obtained by pressure filtration immediately, and then finely filtered with a plate frame to remove the chili skin dregs to obtain clarified juice. Then pass the clarified juice into the high-voltage pulse electric field processor for 3 times, and the treatment intensity of each time is: 45KV / cm 2 , frequency: 8KHz, processing time 2s, then heat the processed pepper fermented liquid to 82°C, immediately fill it into bott...

Embodiment 3

[0015] Take the harvested fresh green peppers, remove the residual and rotten fruits, wash them with clean water without bleaching powder, mash them into a slurry by hand, add 12% white sugar and 22% mineral water to the pulp weight, And inoculate the active dry yeast with a pulp weight of 0.6%, put it in a fermenter for temperature-controlled fermentation, the fermentation temperature is 25°C-30°C, start the agitator every 4 hours during the fermentation process and stir for 10 minutes, and ferment for 2 days That is to say, the fermentation is finished, and the juice is obtained by pressure filtration immediately, and then the chili skin dregs are removed by plate and frame fine filtration to obtain clarified juice. Then pass the clarified juice into the high-voltage pulse electric field processor for 3 times, and the treatment intensity of each time is: 45KV / cm 2 , frequency: 8KHz, processing time 2s, then heat the processed pepper fermentation liquid to 85°C, immediately f...

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Abstract

The invention discloses a fermented pepper beverage and a processing method of the fermented pepper beverage. The processing method comprises the steps of mashing cleaned fresh green peppers into a slurry state; adding white granulated sugar and mineral water; inoculating active dry yeast and fermenting; carrying out filter pressing to obtain juice; carrying out plate-frame fine filtration to remove pepper skin dregs; processing the obtained clear juice by a high-voltage pulsed electric field; performing hot-filling and sealing; and cooling, in such a way, a low-alcohol beverage is produced through carrying out short-time fermentation on the fresh green peppers, and the alcohol content of the beverage is lower than 5 DEG. According to the invention, the unique flavor of the peppers is retained, the fermentation flavor is increased, and the irritant taste of alcohol is removed and the fusel oil content of the finished product is lower than 50ppm, so that the pepper beverage is a uniquenovel food between the traditional fruit wine and a soft drink.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a fermented chili drink and a processing method thereof. Background technique: [0002] At present, most beverages at home and abroad are mainly sweet and sour in taste, and spicy beverages are extremely rare. A Japanese company is developing and producing chili beverages, and uses its weight loss effect as the theme of publicity. The crowd is more attractive and has a certain market development prospect. [0003] However, simply using the hotness of chili peppers to make beverages has a single and weird taste, which is difficult to be accepted by the general public. To make spicy beverages that are liked and loved by consumers, the spiciness must be moderately controlled and the flavor of the product must be different. innovation. Invention content: [0004] The technical problem to be solved by the present invention is to provide a fermented chili beverage and its processing method in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29A23L2/84A23L33/00
Inventor 秦丹胡亚平李罗明
Owner HUNAN TANTANXIANG FOODS TECH
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