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Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil

A technology of lactic acid bacteria fermentation and chili sauce, applied in the direction of lactobacillus, bacteria used in food preparation, application, etc., can solve the problems of restricting the development of fermented chili industry, unstable fermentation quality, easy oxidation and discoloration of chili peppers, etc., and achieve the purpose of inhibiting miscellaneous bacteria The effect of good growth, good color and long shelf life

Inactive Publication Date: 2015-04-29
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional fermented peppers take a long time to ferment, the quality of fermentation is unstable, and there are potential safety hazards of excessive nitrite. As a result, most fermented pepper processing enterprises process "fermented" peppers by adding additives. The annual output value of "fermented" peppers is nearly 20 billion yuan "Chili products are mostly "quick salted" peppers
"Instant salted" chili peppers are made by rinsing and desalting chili salt embryos (preserved with a salt content of more than 20%) with water, and then adding acid and other additives. Additives seriously restrict the development of the fermented pepper industry, and the peppers are prone to oxidative discoloration and soft rot during storage

Method used

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  • Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil
  • Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil
  • Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil

Examples

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Effect test

Embodiment 1

[0047] The preparation method of Lactobacillus plantarum fermented liquid is as follows:

[0048] Lactobacillus plantarum Lact.chili.6 was activated on the slant of MRS solid medium for 24 hours at 37°C, then transferred to skim milk medium, expanded at 30°C for 48 hours, and the concentration of bacteria was controlled at 10 9 cfu / ml, to obtain Lactobacillus plantarum fermentation broth.

[0049] It grows at an altitude of 800m. The shape of the fruit is small and uniform, the upper point is round, the lower part is bright red, and it grows in clusters towards the sky. It looks like "five claws". The characteristic Chaotian five-finger pepper is used as raw material. Peppers are cleaned by a blower cleaning machine, dried, cut into 0.4cm×0.4cm cubes by a vegetable cutter, and weighed. Add 2% garlic, 1.5% ginger, 5% salt, 1% white sugar, 1% monosodium glutamate, 1% bean paste, 3% fermented liquid of Lactobacillus plantarum, stir and mix repeatedly with a wooden sauce stick in ...

Embodiment 2

[0053] The preparation method of Lactobacillus plantarum fermented liquid is as follows:

[0054] Lactobacillus plantarum Lact.chili.6 was activated on the slant of MRS solid medium for 48 hours at 37°C, then transferred to skim milk medium, and expanded for 24 hours at 37°C. The concentration of bacteria was controlled at 10 9 cfu / ml, to obtain Lactobacillus plantarum fermentation broth.

[0055] It grows at an altitude of 800m. The shape of the fruit is small and uniform, the upper point is round, the lower part is bright red, and it grows in clusters towards the sky. It looks like "five claws". The characteristic Chaotian five-finger pepper is used as raw material. Peppers are cleaned by a blower cleaning machine, dried, cut into 0.4cm×0.4cm cubes by a vegetable cutter and weighed, and 1.2% of garlic, 1.5% of ginger, 4.5% of salt, White sugar 0.5%, monosodium glutamate 0.5%, bean paste 1.2%, plantarum lactobacillus fermentation liquid 3%, mix well, after 2 months of ferme...

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Abstract

The invention discloses a method for preserving a chilli sauce by employing lactobacillus fermentation and tea oil. The method comprises the following steps: cleaning chaotian wuzhi (Chinese character) chilli, airing and crushing; adding garlic, ginger, salt, white sugar, aginomoto, broad-bean sauce and a lactobacillus plantarum fermentation liquor; mixing evenly, sealing and fermenting for 1-2 months; adding the tea oil, and completely covering the chilli sauce, sealing and preserving; adding the tea oil once every three months to ensure that the tea oil is completely covered by the chilli sauce; and taking out the chilli sauce when the chilli sauce needs to be processed, and adding a natural spice to prepare the fermented chilli sauce. The chilli sauce prepared by the method has the characteristics of strong sauce flavor, long guarantee period, good color, no additive and the like, and has a healthcare function.

Description

technical field [0001] The invention relates to a fermented chili food, in particular to a method for preserving chili sauce by using lactic acid bacteria to ferment and tea oil. Background technique [0002] Traditional fermented chili peppers are processed by washing, drying, chopping (or not chopping), adding salt, mixing, and fermenting in an altar. It is characterized by rich fermentation strains, full use of microbial resources, and a soft flavor. , The sauce has a strong fragrance. However, the traditional fermented peppers take a long time to ferment, the quality of fermentation is unstable, and there are potential safety hazards of excessive nitrite. As a result, most fermented pepper processing enterprises process "fermented" peppers by adding additives. The annual output value of "fermented" peppers is nearly 20 billion yuan "Chili products are mostly "quick salted" peppers. "Instant salted" chili peppers are made by rinsing and desalting chili salt embryos (pre...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23V2400/169
Inventor 赵玲艳邓放明罗利袁木平张百贤
Owner HUNAN AGRICULTURAL UNIV
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