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Thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring

A pool pouring and microbial technology, which is applied in the field of low-salt fermentation of watercress and pepper blanks, to achieve the effect of avoiding fermentation instability and reducing salt concentration

Active Publication Date: 2017-05-10
四川友联味业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is aimed at the deficiencies of the existing salted fermentation technology of chili greens. By strengthening the inoculation of compound microbial bacterial agents and matching the original pond pouring fermentation control process, the safe, controllable and low-salt rapid fermentation of pepper greens can be realized. fermentation

Method used

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  • Thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring
  • Thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring
  • Thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low-salt fermentation method for watercress and chilli slabs based on microbial intensification and pouring in the original pond. The steps are:

[0023] (1) Pretreatment of pepper blanks

[0024] Take the freshly harvested red peppers of the season, remove the peppers, clean, drain, crush, add 13-18% w / w edible salt and mix evenly into the storage tank with false bottom for salting for 3-10 days;

[0025] (2) Preparation of composite microbial fermentation broth

[0026] Xanthomonas sp. CICC 10257 was cultured in Xanthomonas culture medium at 30℃ for 48-72h, so that the total number of viable bacteria reached 10 9 Above CFU / g;

[0027] Saccharomyces cerevisiae CICC 31016 was cultured in Saccharomyces cerevisiae medium at 30℃ for 16-24h, so that the total number of viable bacteria reached 10 8 Above CFU / g;

[0028] Bacillus subtilis (Bacillus subtilis CICC 20520) and Lactobacillus plantarum (Lactobacillusplantarum BNCC194165) were cultured in the combined medium at 37℃ for 48-72...

Embodiment 2

[0037] Attachment 2, Testing methods for volatile components such as alcohols, aldehydes, acids, esters, etc.

[0038] Solid-phase microextraction device, Supelco, USA; QP2010plus gas chromatography-mass spectrometer, Shimadzu Corporation, Japan; Constant temperature circulation tank, Shanghai Yiheng Scientific Instrument Co., Ltd.; 90mm mortar, Kaiping Shengxing Chemical Porcelain Factory, Tangshan City.

[0039] 1 sample pretreatment

[0040] Take about 20g of watercress with a homogeneous sample, grind it in a mortar to a uniform paste, seal the bag and store it at -20°C. All samples should be tested within 3 days after retrieval.

[0041] 2HS-SPME extraction method

[0042] Weigh 5g of the ground sample, put it into a 15mL sealed headspace bottle, and equilibrate it in a 55°C water bath for 20 minutes. Then insert the aged 75μm CAR / PDMS extraction head into the headspace bottle for 30min adsorption, and then insert the GC-MS injection port for 5min analysis.

[0043] 3GC-MS analysi...

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Abstract

The invention discloses a thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring. The thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring comprises following steps: stem end of fresh chilli is removed, the fresh chilli is subjected to washing, draining, crushing, and salting with table salt for 3 to 10 days; after salting, an obtained chilli billet is inoculated with saccharomyces cerevisiae, bacillus subtilis, and lactobacillus plantarum for 10 to 20 days of fermentation, and then is inoculated with xanthomonas for 10 to 20 days of fermentation; and at last, fermentation is carried out for another 10 to 20 days with original pool pouring carried out for one time every 3 to 5 days so as to realize rapid fermentation of the chilli billet. The thick broad-bean sauce chilli billet low-salt fermentation method is capable of realizing low salt salting of chilli billet, realizing full utilization of chilli billet high salt leachate, reducing salt concentration of the leachate via microbial augmentation fermentation, realizing desalting of chilli billet via orginal pool pouring, and avoiding unstable fermentation caused by microorganisms introduced by chilli via step by step augmentation of chilli billet microbial fermentation process.

Description

Technical field [0001] The technical field of food processing of the present invention specifically relates to a low-salt fermentation method for watercress and chilli billets based on microbial intensification and original pond pouring. Background technique [0002] Pixian Douban is a traditional Chinese fermented food. It has a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban is not only unique in production technology, but also unique among the sauce products in my country due to its spicy, mellow, sticky, velvety, red palm oily, and rich sauce. It can be called the soul of Sichuan cuisine. According to authoritative statistics, in 2015, the brand value of "Pixian Douban" has reached 60.716 billion yuan, ranking first in the country for "processed food products with geographical indications"; the total output of that year reached 1.1 million tons, and the industrial output value was 10.2 billion yuan. Most countries and regio...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L11/00A23L11/50
Inventor 张良徐炜桢赵红宇李玉锋杨国华岳鹏杨帆
Owner 四川友联味业食品有限公司
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