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A kind of step-by-step fermented chili sauce with mixed strains and preparation method thereof

A step-by-step fermentation and mixed strain technology, which is applied in food science and other fields, can solve the problems of poor flavor, insufficient aroma, single strain, etc., and achieve the effect of strong sauce aroma, soft taste and high product safety

Active Publication Date: 2017-08-11
GUANGDONG IND TECHN COLLEGE +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the single type of bacteria used in the pure lactic acid bacteria fermentation method, the aroma of the brewed product is insufficient and the flavor is slightly inferior.

Method used

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  • A kind of step-by-step fermented chili sauce with mixed strains and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (1) Cultivation of Bacillus licheniformis

[0054] Bacillus licheniformis (Bacillus licheniformis) CICC20007 was purchased from China Industrial Microorganism Culture Collection and Management Center.

[0055] Mix 50g of fresh pepper, 4g of glucose, 1g of beef extract and 50g of purified water, homogenate with a high-speed tissue grinder, transfer to a 500mL triangular flask, wrap the mouth of the bottle with 8 layers of gauze, sterilize at 121°C for 20min, and cool to room temperature. Insert 1 ring of slant strains (inoculated with a conventional inoculation loop), place in a shaking incubator at a constant temperature of 32°C and shake at 200r / min for 12 hours, and obtain a culture of Bacillus licheniformis, wherein the concentration of Bacillus licheniformis is 0.69×10 10 cfu / g;

[0056] (2) Cultivation of Luxie yeast

[0057] Rouxie yeast (Zygosaccharomyces rouxii) GIM2.54 was purchased from Guangdong Microbial Culture Collection Center.

[0058] Mix 125g of fr...

Embodiment 2

[0070] (1) Cultivation of Bacillus licheniformis

[0071] Bacillus licheniformis (Bacillus licheniformis) CICC20007 was purchased from China Industrial Microorganism Culture Collection and Management Center.

[0072] Mix 31g of fresh pepper, 3g of glucose, 1g of beef extract and 31g of purified water, homogenate with a high-speed tissue grinder, transfer to a 500mL triangular flask, wrap the mouth of the bottle with 8 layers of gauze, sterilize at 121°C for 20min, and cool to room temperature. Insert 1 ring of slant strains (inoculated with a conventional inoculation loop), place in a shaking incubator at a constant temperature of 30°C and shake at 180r / min for 14 hours to obtain a culture of Bacillus licheniformis, wherein the concentration of Bacillus licheniformis is 0.75×10 10 cfu / g;

[0073] (2) Cultivation of Luxie yeast

[0074] Zygosaccharomyces rouxii GIM2.57 was purchased from Guangdong Microbial Culture Collection Center.

[0075] Mix 62g of fresh pepper, 6.5g o...

Embodiment 3

[0087] (1) Cultivation of Bacillus licheniformis

[0088] Bacillus licheniformis (Bacillus licheniformis) CICC20007 was purchased from China Industrial Microorganism Culture Collection and Management Center.

[0089] 100g of fresh pepper, 9.5g of glucose, 2.5g of beef extract and 103g of purified water are mixed, homogenized with a high-speed tissue grinder, transferred to a 1000mL triangular flask, wrapped with 8 layers of gauze, and sterilized at 121°C for 20 minutes , cooled to room temperature. Insert 1 ring of slant strains (inoculated with a conventional inoculation loop), place in a shaking incubator at a constant temperature of 31°C and shake at 160r / min for 10 hours, and obtain a culture of Bacillus licheniformis, wherein the concentration of Bacillus licheniformis is 0.62×10 10 cfu / g.

[0090] (2) Cultivation of Luxie yeast

[0091] Rouxie yeast (Zygosaccharomyces rouxii) GIM2.54 was purchased from Guangdong Microbial Culture Collection Center.

[0092]255g of fr...

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Abstract

The invention discloses step-fermented chili sauce with mixed strains and a preparation method thereof, belonging to the field of food biotechnology. The invention obtains the stereotyped chili sauce product through raw material pretreatment, aerobic fermentation, anaerobic fermentation and preparation of chili sauce. The present invention uses Bacillus licheniformis and Saccharomyces rouxii to carry out the pre-fermentation of chili sauce, which can produce sauce-flavored flavor substances. Compared with traditional naturally fermented chili sauce or chili sauce fermented by a single lactic acid bacteria, the product has a richer sauce flavor , the flavor is lovely. The present invention uses lactic acid bacteria to carry out post-fermentation of chili sauce. Due to the artificial inoculation for enhanced fermentation, and the control of the salinity and sucrose addition of the sauce, compared with the natural pickling of chili sauce, the fermentation success rate and product safety are higher. Sour taste is easier to control, making the product taste soft and harmonious. The invention can shorten the production cycle of fermented chili sauce, and effectively improve the success rate of fermentation, product safety and product flavor quality.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to step-fermented chili sauce with mixed strains and a preparation method thereof. Background technique [0002] According to incomplete statistics, my country's pepper production has exceeded 30 million tons. Capsicum is a favorite vegetable of the people. About 40% of the people in my country consume chili. With the increase of population mobility, the population of chili has spread all over the country. In order to meet the needs of eating chili in four seasons, in addition to eating fresh chili directly, people also process chili into sauce condiments with different flavors. Chili sauce is one of the processed chili products, including blended chili sauce and fermented chili sauce. Among them, the fermented chili sauce has a unique fragrance, hot and sour taste, and is a favorite food for accompaniment. [0003] At present, the preparation method of fermented chi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
Inventor 李静邓毛程陈维新何秀婷孔爱琼王瑶陈宇冼京广线家艳
Owner GUANGDONG IND TECHN COLLEGE