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Fermented chili-pepper product and preparation method thereof

A technology for fermenting peppers and chili peppers, applied in the directions of bacteria, food ingredients, and functions of food ingredients used in food preparation, can solve problems such as long fermentation cycle, fermentation failure, and difficulty in ensuring product consistency.

Inactive Publication Date: 2016-07-20
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Domestic enterprises and private fermented peppers mostly use natural fermentation technology. The disadvantages of this technology are: (1) relatively long fermentation period (8-30 days), low productivity; (2) affected by sanitary conditions, production seasons and salt consumption (3) The fermentation quality is not stable, which is not conducive to industrialization, large-scale and standardized production; (4) It is difficult to realize large-scale industrial production by following the traditional process of soaking in brine; (5) ) produced in different places, it is difficult to guarantee the consistency of the product; (6) the content of nitrite and salt is high, and the food safety is poor

Method used

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  • Fermented chili-pepper product and preparation method thereof
  • Fermented chili-pepper product and preparation method thereof
  • Fermented chili-pepper product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] A preparation method of fermented pepper products, comprising the steps of:

[0076] Remove the peppers and fruits, wash them, cut the peppers into pieces, dice the fruits, slice the garlic, add 2% salt by weight of the peppers, 3% sucrose, and 3% maltose, and then add 0.1% of the raw material weight of the peppers. bacteria, 0.1% Lactobacillus rhamnosus, and 0.01% Acetobacter are put into the fermented pepper production container, add water to submerge the pepper, and seal the container; control the temperature at 30°C for 11 hours of pre-fermentation, and then add the weight of the raw pepper material 0.15% of CGMCC No.11763, 0.01% of yeast; the temperature is controlled at 15°C for 35 hours of post-fermentation; the container is sealed during the entire fermentation period; the fermented product is drained after fermentation, seasoning is added for deployment, and the described fermented chili products;

[0077] The ratio of parts by weight of the pepper, fruit and ...

Embodiment 2

[0085] A kind of preparation method of fermented capsicum product comprises the steps:

[0086] Remove peppers and fruits, clean them, cut peppers into pieces, dice fruits, slice garlic, add 1% salt by weight of peppers, 3% sucrose, 4% maltose, and then add 0.1% Leuconostoc enterica by weight of raw materials of peppers , 0.5% Lactobacillus rhamnosus, 0.02% Acetobacter are put into fermented capsicum production container, add water and capsicum is submerged, seal container; Add the calcium chloride of 0.1% capsicum weight, control temperature and carry out 15 hours at 25 ℃ The pre-fermentation, followed by adding 0.3% of CGMCC No.11763 and 0.05% of yeast by weight of the pepper raw material; controlling the temperature at 20°C for 50 hours of post-fermentation; during the entire fermentation period, the container was sealed; after the fermentation was completed, the fermented product was drained and seasonings were added The preparation is carried out, and the fermented pepper...

Embodiment 3

[0096] A kind of preparation method of fermented capsicum product comprises the steps:

[0097] Remove peppers and fruits, wash them, cut peppers into pieces, dice fruits, slice garlic, add 3% salt by weight of peppers, 2% sucrose, 2% maltose, and then add 0.05% Leuconostoc enterica by weight of raw materials of peppers , 0.2% Lactobacillus rhamnosus, and 0.01% Acetobacter are put into the fermented pepper production container, add water to submerge the pepper, and seal the container; control the temperature at 35°C for 8 hours of pre-fermentation, then add 0.05% pepper raw material weight % of CGMCC No.11763, 0.01% of yeast; control the temperature at 15 ° C for 50 hours of post-fermentation; the container is sealed during the entire fermentation period; Sauce;

[0098] The ratio of parts by weight of the pepper, fruit and garlic is: 15:2:0.1;

[0099] The ratio of parts by weight of the fruit is: apple: hawthorn=4:1;

[0100] The array of parts by weight of the pepper is:...

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Abstract

The invention relates to a fermented chili-pepper product and relates to a preparation method of the chili-pepper product; and the invention belongs to the technical field of vegetable deep-processing. The preparation method of the fermented chili-pepper product comprises the following main steps: washing, cutting and mixing chili peppers, fruits and garlic; preparing a composite bacteria agent by Acetobacter aceti, Leuconostoc mesenteroides, Lactobacillus rhamnosus, Saccharomyces cerevisiae and Lactobacillus plantarum of which the preservation number is CGMCC No. 11763, and adding the composite bacteria agent into the mixture; controlling the temperature to carry out early-stage fermentation and late-stage fermentation; and carrying out seasoning and packaging after completion of the fermentation, so that the fermented chili-pepper product is prepared. The fermented chili-pepper product disclosed by the invention is soft in spicy taste, good in taste, coordinated and harmonious in flavor and appropriate in a sour and hot first-taste. Moreover, the preparation method disclosed by the invention can be used to rapidly prepare fermented chili-pepper products; the preparation method is short in production circle; and the products have fine qualities, good flavors, high safeties and identical product standards; thus, the preparation method has a relatively large application market.

Description

technical field [0001] The invention relates to a fermented chili product and a preparation method of the chili product, belonging to the technical field of vegetable deep processing. Background technique [0002] Pepper is an indispensable and important vegetable on the table of Chinese people, especially in the north, central south, southwest and other provinces and regions that generally like pepper. It is rich in nutrition and unique in taste. Peppers are rich in vitamin C, β-carotene, folic acid, magnesium, potassium and other vitamins and trace elements; capsaicin in peppers has anti-inflammatory and antioxidant effects, which can help reduce heart disease, certain tumors and other diseases. The risk of chronic diseases with age; chili in the diet can increase the body's energy consumption and help lose weight; regular consumption of chili can effectively delay the development of atherosclerosis and the oxidation of lipoproteins in the blood. In fact, regardless of wh...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2400/175A23V2400/321A23V2400/169A23V2200/30
Inventor 李绩
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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