Brown rice oxalis pepper and processing method thereof

Abstract

The invention discloses brown rice oxalis pepper and a processing method thereof. The brown rice oxalis pepper is formed by mixing and fermenting the following components in parts by weight:100 parts of brown rice powder, 70-150 parts of chopped fresh chilli, 6-12 parts of edible salt, 7-13 parts of zymophyte suspension, 2-6 parts of reducing sugar and 0-20 parts of water. The processing method for the oxalis pepper comprises the following steps: (1) respectively performing stage-by-stage expansion cultivation on lactobacillus fermenti, pediococcus acidilactici, lactobacillus plantarum and zygosaccharomyces rouxii to obtain bacteria liquid with the viable bacteria amount of 108 cfu / mL, and mixing the four pieces of bacteria liquid to produce the zymophyte suspension according to the volume ratio of 1:1:1:0.5; (2) stirring the materials; (3) performing inoculation, namely inoculating the materials stirred in the step (2) into the zymophyte suspension obtained in the step (1) according to an amount in the formula, and fully stirring the materials and the zymophyte suspension; (4) bottling / bagging the product, and fermenting the product; and (5) sterilizing the product to obtain the brown rice oxalis pepper. The raw materials used in the method are readily available; the product has comprehensive nutrition; the preparation method is short in production period and convenient to operate.

Description

technical field [0001] The invention relates to a kind of vinegar pepper, in particular to a novel vinegar pepper prepared by bottle / bag fermentation with brown rice powder and pepper as main raw materials and a processing method thereof. Background technique [0002] With the improvement of people's living standards and the continuous pursuit of healthy food, whole grain food is becoming more and more popular in Europe, America and other countries, which has triggered a boom in whole grain food. As one of the raw materials of whole grain food, brown rice has become a healthy food recommended by nutrition experts from all over the world because of its rich source and high nutritional value. According to literature reports, dietary fiber, V B1 , V B2 Fe and Fe are 4 times, 3.47 times, 2.34 times and 4.32 times that of polished rice, especially the free γ-aminobutyric acid, which has the functions of strengthening the brain, lowering blood pressure and calming nerves, is 3.9...

AI Technical Summary

Problems solved by technology

For example, the paper "Improvement of Traditional Vinegar Pepper Production Process" included in the third issue of "Chinese Condiments" in 2001, and the paper "A Preliminary Study on the Production of Vinegar Pepper Process by Mixed Fermentation of Multiple Strains" included in the first issue of China Brewing in 2000, all adopted Artificial inoculation of fermented and processed vinegar peppers, but the raw materials used are all fresh peppers and corn flour, rather than brown rice flour; the fermented strains inserted and the production process flow are all different from the present invention; Then pack it into plastic bags, plastic bottles or glass bottles, which requires a large investment in equipment and complicated and time-consuming operations; after the fermentation is completed, the fermentation is not sterilized and the fermentation is terminated, resulting in excessive wine and sour taste after the product is stored for a certain period of time, which affects the flavor.

It can be seen that brown rice flour and chili are used as the main raw materials, food-grade packaging plastic bags, plastic bottles or glass bottles are used as fermentation and packaging containers, and pure-bred multi-bacteria temperature-controlled fermentation is used to process vinegar chili, and the sterilization is terminated after fermentation Fermentation technology has not