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

A lactic acid bacteria fermentation and pure-bred fermentation technology, applied in the field of chili sauce, can solve the problems of limited quality of fermented chili sauce preparation, complicated and difficult to control fermentation process, no lactic acid bacteria, etc., and achieve product quality and stability, rich in fermentation flavor, and complete retention. Effect

Active Publication Date: 2013-03-13
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

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Embodiment Construction

[0009] The chili raw materials are selected, cleaned and then beaten, and then inoculated with compound lactic acid bacteria for fermentation. The compound lactic acid bacteria are Lactobacillus plantarum and Leuconostoc mesenteroides with a ratio of 2:1. The fermented chili sauce is prepared, sterilized, The compound lactic acid bacteria fermented chili sauce was prepared by cooling and storage.

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

[0011] ①Pepper raw materials are selected, washed and then beaten: pick out fresh peppers with good maturity, no spots, pests, diseases, and rot, wash them with clean water, remove the green stems and stems after draining, and crush them with The machine is twisted into pieces;

[0012] ②Prepare to introduce lactic acid bacteria: The two strains of Lactobacillus plantarum and Leuconostoc mesenteroides isolated and purified from the natural fermented chili sauce in the early stage are a...

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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 pure strain 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 foodstuffs under the International Patent Classification A23L, in particular to chili sauce fermented by pure lactic acid bacteria and a production method thereof. Background technique [0002] At present, fermented peppers are generally made by natural fermentation using microorganisms attached to the surface of the peppers. They are delicious and good for stomach and digestion. They are widely made by hand in many areas and are deeply loved and welcomed by people. At the same time, the key process link 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 "grow flowers" and cause the flavor of ferment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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