Sulfur-less low-salt fast infusion method of capsicum frutescens

Abstract

The invention discloses a sulfur-less low-salt fast infusion method of capsicum frutescens. The method comprises selection, cleaning, enzyme microwave killing, cooling, preserving and bagging. The enzyme microwave killing process is carried out in an enzyme microwave killing mixture, the enzyme microwave killing mixture comprises a brittleness-keeping agent, capsicum frutescens and water, the brittleness-keeping agent comprises calcium lactate, zinc gluconate, phytic acid and citric acid, the enzyme microwave killing mixture comprises, by mass, 0.03-0.08% of calcium lactate, 0.01-0.02% of zinc gluconate, 0.02-0.04% of phytic acid and 0.02-0.04% of citric acid, a ratio of capsicum frutescens to water is 1: 2-3, microwave power is in a range of 500-530w and microwave treatment time is in a range of 63-66s. The invention provides the sulfur-less low-salt fast infusion method of capsicum frutescens. The sulfur-less low-salt fast infusion method has good enzyme killing effects and keeps brittleness of capsicum frutescens.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method for quickly brewing millet pepper without sulfur and with low salt. Background technique [0002] Millet pepper is a semi-domesticated small-fruited pepper variety. The fruit is short conical, short finger-shaped or rice grain-shaped. The peel of the ripe fruit is light yellow or green, smooth or slightly wrinkled, and has a strong spicy taste. Its processing is mainly to brew products Mainly. Kimchi, also known as salted vegetables, is made of fresh vegetables (or vegetable salty blanks) as raw materials, with or without auxiliary materials, soaked and fermented in medium and low concentration salt water, seasoned (or not seasoned), packaged (or not packaged) ), sterilization (or non-sterilization) and other production processes to produce processed vegetable products, the processing process includes a series of complex physical, chemical and biochemical chang...

AI Technical Summary

Problems solved by technology

However, this method of microwave inactivation of enzymes is rarely used in millet peppers. Therefore, the inventor is studying the application of microwave inactivation of enzymes in millet peppers to kill the oxidase in millet peppers and avoid color browning.

However, in the process of research, the inventor found that in the process of using microwaves to kill enzymes, it was found that the microwave intensity wa

Images