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Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce

A technology of lactic acid bacteria fermentation and pure fermentation, which is applied in the field of chili sauce, can solve the problems of not containing lactic acid bacteria, the limitation of the preparation quality of fermented chili sauce, and the complicated and difficult to control fermentation process, so as to achieve complete retention, stable product quality, and rich fermentation aroma Effect

Active Publication Date: 2012-09-05
新疆新康农业发展有限公司
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Problems solved by technology

[0004] In the prior art, studies have found that the main reason for the limited quality of fermented chili sauce is that the lactic acid bacteria in it contain miscellaneous bacteria, which makes the fermentation process complicated and difficult to control. However, the related technology does not include the technology of using pure lactic acid bacteria to ferment

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  • Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce
  • Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce

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Embodiment Construction

[0009] The chili raw materials are selected and cleaned, beaten, and then inoculated with compound lactic acid bacteria for fermentation. The compound lactic acid bacteria are Lactobacillus plantarum and Leuconostoc enterococci, the ratio of which is 2:1. The fermented chili sauce is prepared, sterilized, Cooling and storage made the compound lactic acid bacteria fermented chili sauce.

[0010] The present invention will be further described below in combination with specific embodiments.

[0011] ①Beat the pepper raw materials after selection and cleaning: select fresh peppers with good maturity, no scars, diseases and insect pests, and rotten injuries, wash them with clean water, drain and remove the green stalks and handles, and grind them with Machine twisted into pieces;

[0012] ②Prepare to introduce lactic acid bacteria: the two strains of Lactobacillus plantarum and Leuconostoc enterococci that were isolated and purified from the natural fermented chili sauce in the e...

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Abstract

The invention discloses chili sauce produced by fermentation of pure lactic acid bacteria and a production method for chili sauce. The method comprises the following steps of: picking, cleaning and pulping a chili raw material, and inoculating pure lactic acid bacteria for fermentation, wherein the pure lactic acid bacteria consist of lactobacillus planetarium and leuconostoc mesenteroides in a ratio of 2:1; and blending, sterilizing, cooling and storing the fermented chili sauce, and thus obtaining pure lactic acid bacteria fermented chili sauce. Chili is used as the raw material, and a purestrain fermentation technology is adopted, so that the fermentation process is stable and easy to accurately control, and quick production can be realized; and the prepared fermented chili sauce has moderate sourness, proper flavor, good and stable quality, complete nutritional components and soft piquancy, is rich in fermented aroma, and is suitable for industrialized large-scale production.

Description

technical field [0001] The invention relates to the technical field of preparation or processing of food material of international patent classification A23L, in particular to chili sauce fermented with pure lactic acid bacteria and a production method thereof. Background technique [0002] At present, fermented peppers are generally produced by natural fermentation using microorganisms attached to the surface of peppers. They are delicious, invigorating the stomach and eliminating food. They are widely produced by hand in many areas and are deeply loved and welcomed by people. At the same time, the key process in the production of fermented chili sauce is lactic acid fermentation. The traditional fermented chili processing technology is simple, and the fermentation speed and product quality are greatly affected by natural conditions. The quality is extremely unstable, and the texture is easy to soften during storage. , The surface is easy to "flower" and cause the flavor of...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
Inventor 陈其钢
Owner 新疆新康农业发展有限公司
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