Preparation method of pepper pickle fermented by composite lactobacillus

A technology of lactic acid bacteria and pepper, applied in the direction of lactobacillus, food preparation, streptococcus/lactococcus, etc., can solve the problems of high nitrite content, long fermentation time, unstable product quality, etc., and achieve short fermentation cycle and unique flavor , the effect of maintaining crispness

Inactive Publication Date: 2014-10-22
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

At present, chili pickles are mainly fermented by natural lactic acid, but the fermentation time is long, the nitrite content is high, and the product quality is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0023] In the present embodiment, the peppers without rot and deterioration are selected, the stalks are removed, cleaned, dried, and after entering the altar, 7% (v / v) new activated starter is inserted. The starter is Lactobacillus casei, Leuconostoc enterococci, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus delbrueckii subsp. bulgaricus in a ratio of 2:4:1:2:1:1 : 1 ratio mixed inoculation, adding 3% (w / v) of salt, 2% (w / v) of sucrose, and fermenting for 8 days at 15-20° C. to obtain the chili pickles fermented by the compound lactic acid bacteria.

[0024] According to a preferred embodiment of the present invention, without adding any food additives such as calcium chloride, acetic acid, spices and the like to the chili pickles, the properties of high-quality chili pickles can be achieved. The acidity of the obtained chilli kimchi was 0.85%, the pH was 3.21, and the nitrite content was 5.5 mg / kg.

Embodiment approach 2

[0026] In the present embodiment, the peppers without rot and deterioration are selected, the stalks are removed, cleaned, dried, and after entering the altar, 5% (v / v) new activated starter is inserted. The starter is Lactobacillus casei, Leuconostoc enterococcus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus in a ratio of 1:3:1:2:1:1 : 2 ratio mixed inoculation, add 4% (w / v) of salt, 3% (w / v) of sucrose, and ferment for 9 days at 15-20° C. to obtain the chili pickles fermented by the compound lactic acid bacteria.

[0027] According to a preferred embodiment of the present invention, the properties of high-quality chili pickles can be achieved without adding any food additives for acidification and flavor enhancement to the chili pickles. The acidity of the obtained chilli kimchi was 0.80%, the pH was 3.20, and the nitrite content was 5.9 mg / kg.

[0028] The pepper kimchi o...

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PUM

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Abstract

The invention relates to the field of food microbial fermentation and relates to a preparation method of pepper pickle fermented by composite lactobacillus. Peppers fermented through a composite lactobacillus starter culture have advantages of being short in fermenting period, unique in flavor and low in content of nitrite. The preparation method includes following steps: picking peppers, removing peduncles from the peppers, washing the peppers, drying the peppers in air, placing the peppers into a pot, adding an activated starter culture and carrying out a fermenting process at 15-20 DEG C for 7-15 days to obtain the pepper pickle. Acidity of the pepper pickle can reach 0.8-0.9%, pH value of the pepper pickle is 3.2-3.3 and the content of nitrite is lower than 6.0 mg / kg. The content of nitrite is far lower than that in a national standard value, wherein the national standard nitrite content value is 20mg / kg.

Description

technical field [0001] The invention relates to the field of food microbial fermentation and a preparation method of lactic acid bacteria fermented chili pickles. Background technique [0002] Lactic acid bacteria is a general term for a class of Gram-positive bacteria that produce large amounts of lactic acid from fermentable carbohydrates (mainly glucose). Lactic acid bacteria colonize the intestinal tract as a beneficial flora and have various health effects. Chili has a large planting area in my country, and its output ranks first in the world. After eating chili, it can promote the secretion of gastric juice, regulate appetite, and increase appetite; stimulate the heart, speed up the beating, promote blood circulation, and promote blood circulation; Improve the antioxidant effect of vitamin C and reduce the cholesterol components that cause arteriosclerosis, and can prevent rheumatoid arthritis, rheumatic fever, neuralgia and chilblains and other diseases; because capsa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2400/137A23V2400/125A23V2400/321A23V2400/113A23V2400/249A23V2400/169
Inventor 王艳萍朱海霞王金菊
Owner TIANJIN UNIV OF SCI & TECH
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