Fermented capsicum product and preparation method thereof

A technology for fermenting peppers, capsicum, applied in the direction of food preparation, bacteria used in food preparation, yeast-containing food ingredients, etc.

Active Publication Date: 2015-03-11
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Application number CN201210516334; application date: 2012.12.03. This patent is mainly to invent a pepper fermentation processing method. This processing method of p

Method used

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  • Fermented capsicum product and preparation method thereof
  • Fermented capsicum product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0076] Example 1

[0077] The details are as follows: remove the pepper, wash, cut into pieces, add 2% salt of pepper weight, 2% sucrose, 2% glucose, and then add 0.07% Leuconostoc mesenterica and 0.3% Lactobacillus rhamnosus by weight of pepper raw materials. Put 0.05% Acetobacter into the fermented pepper production container, add water to submerge the pepper, and seal the container; control the temperature at 28°C for 10 hours of fermentation, then add 0.2% CGMCC NO.9405 by weight of the pepper raw material, and 0.02% yeast; control The temperature is 20℃ for 36 hours post-fermentation; the container is sealed during the whole fermentation period; after the fermentation, the pepper is drained of water, and seasonings such as garlic, sucrose, and monosodium glutamate are added for mixing. Then it can be sold under vacuum packaging and refrigerated or packaged for sterilization. .

[0078] Leuconostoc mesenterica, Lactobacillus rhamnosus, Acetobacter, and yeast are all bacterial ...

Example Embodiment

[0079] Example 2

[0080] The production process of fermented pepper in the present invention includes the following steps, which are specifically as follows: remove the pepper, wash, cut into pieces, add 3% salt by weight of pepper, 2% sucrose, 2% glucose, and then add 0.05% by weight of pepper raw material. Leuconostoc, 0.5% Lactobacillus rhamnosus, and 0.06% Acetobacter are put into the fermented pepper production container, add water to submerge the pepper, and seal the container; control the temperature at 25°C for 15 hours of fermentation, and then add 0.5% by weight of the pepper material CGMCC NO.9405, 0.01% yeast; control the temperature at 16°C for 50 hours post-fermentation; seal the container during the whole fermentation; drain the water after the fermentation is completed, add garlic, sucrose, monosodium and other seasonings for blending, then It can be sold under vacuum packaging and refrigeration or packaging and sterilization.

[0081] The added amount of seasonin...

Example Embodiment

[0084] Example 3

[0085] Sensory evaluation test results:

[0086] The manual tasting experiment of the product of Example 1 of the present invention: scored from 7 aspects of sourness, fragrance, smell, palatability, texture and comprehensiveness, each with 10 points, and 10 tasters. From the scoring results, the score of the fermented product of the present invention is significantly higher than that of the A group by about 30%.

[0087] Group A products are market-sale products.

[0088] Product Quality Score Form

[0089]

[0090]

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Abstract

The provides a fermented capsicum product and a preparation method thereof, which belongs to the deep processing field of vegetables. The preparation method comprises the following steps: removing the impurities of capsicum, cleaning, cutting the capsicum into blocks, adding 1-3% of salt, 2% of cane sugar, 2-4% of glucose by measuring weight of capsicum, adding 0.05-0.1% of leuconostoc mesenteroides, 0.1-0.5% of lactobacillus rhamnosus and 0.05-0.08% of acetobacter aceti in a fermented capsicum production container, adding water for immersing capsicum, sealing the container; controlling the temperature at 25-35 DEG C for 8-15 hours and fermenting, adding 0.05-0.5% of CGMCC NO.9405 and 0.01-0.05% of saccharomycetes by measuring weight of capsicum, controlling the temperature at 15-26 DEG C for 25-50 hours and fermenting; sealing the container at whole fermentation period; draining moisture of capsicum after fermentation is completed, adding flavoring of garlic, cane sugar and gourmet powder for blending, and then refrigerating for sale after vacuum package or packaging for disinfection. When the method is adopted, the fermented capsicum product can be quickly prepared, and has large application.

Description

Technical field: [0001] The invention belongs to the field of vegetable deep processing. technical background: [0002] The production process of pickled peppers is one of the long and magnificent food cultural heritages in my country. According to the research of American scholar Woodroof (J.G.Woodroof), the technology of making pickled peppers originated in the East, and pickled peppers existed in the era of Qin Shihuang. Zeng Zongye believed in the "History of Chinese Food and Beverages" that as early as the Spring and Autumn Period and the Warring States Period, my country had a mature technology for making hot peppers. Ancient Roman Julius Caesar and Egyptian women liked to eat chili. At present, in American families, 75% of people eat this food at least once a week. Pickled chili has the advantages of nutrition and hygiene, delicious flavor, convenient eating, no time limit, and good for storage. Chili habit. Among them, Sichuan Province is the most, no matter the...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23L29/065A23V2002/00A23V2400/161A23V2400/175A23V2400/169A23V2250/76
Inventor 李建树苏俊
Owner 宁夏红山河食品股份有限公司
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