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Preparation method of chopped hot pepper preservative

The technology of milk thistle and extract is applied in the field of preparation of chopped pepper preservatives, and can solve the problems of staleness, economic loss of chopped pepper processing enterprises, and short preservation time of chopped peppers.

Inactive Publication Date: 2017-06-20
HUNAN YIKE BIOLOGICAL ENG CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preservation and processing of agricultural products is the continuation of agricultural production and the secondary economy in the process of agricultural reproduction. All developed countries put post-production storage and processing at the forefront of agriculture. In addition to the high added value brought by fresh-keeping processing, it only reduces the cost of existing agricultural products. The loss can bring nearly 100 billion yuan of benefits to the society. Chopped chili is a must-have in many people's homes, whether it is cooking or bibimbap. Cause huge economic loss to chopped pepper processing enterprises thus

Method used

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Embodiment Construction

[0015] Chopped capsicum antistaling agent of the present invention mainly is made up of following raw material of percentage by weight, and its steps: plant essential oil 3.7%, nisin 3.3%, milk thistle extract 3.4%, antelope methyl chitosan 3.6%, roe 3.2% zeaxanthin, 3.5% zeaxanthin, 1.4% apple extract, 1% sodium benzoate, 1.2% milk thistle extract, 1.1% keratin, 0.9% butyric acid, 0.8% potassium sorbate, 72.9% water , made by mixing, using plant essential oils that inhibit miscellaneous bacteria and spoilage bacteria, nisin, milk thistle extract, antelope methyl chitosan, and reuterin mixed into the first anaerobic tank with half the percentage Stir in water for 295 minutes, and let it stand at a constant temperature of 26°C for 310 minutes. It is specially developed for the freshness of chopped peppers. It is made of a variety of salt-tolerant lactic acid bacteria. Add flavin, apple extract, sodium benzoate, milk thistle extract, keratin, butyric acid, and potassium sorbate ...

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Abstract

The invention provides a preparation method of a chopped hot pepper preservative. The preparation method has the technical scheme that a product is obtained by organically mixing plant essential oil, nisin, silibinin extracts, carboxymethyl chitosan, lactobacillus, zeaxanthol, apple extracts, sodium benzoate, silibinin extracts, chitin, butyric acid, potassium sorbate and water through scientific matching. The chopped hot pepper preservative is specially invented for the chopped hot pepper fresh keeping, and is prepared from various kinds of salt-tolerant lactobacilli; sundry fungi and putrefying bacteria are inhibited through lactobacillus fermentation and acid production; the preparation method of the chopped hot pepper preservative can achieve the effect of maintaining the pungency degree, the color and luster, the flavor and the nutrition ingredients of the chopped hot pepper preservative for a long time.

Description

technical field [0001] The invention belongs to the technical field of biological fresh-keeping of food, and in particular relates to a preparation method of a fresh-keeping agent for chopped chili with an antibacterial substance capable of preventing food spoilage as a basic raw material. Background technique [0002] The fresh-keeping and processing of agricultural products is the continuation of agricultural production and the secondary economy in the process of agricultural reproduction. All developed countries put post-production storage and processing at the forefront of agriculture. In addition to the high added value brought by fresh-keeping processing, it only reduces the cost of existing agricultural products. The loss can bring benefits of nearly 100 billion yuan to the society. Chopped chili is a must-have in many people's homes, whether it is cooking or bibimbap. Cause huge economic loss to chopping pepper processing enterprise thus. Contents of the inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3571A23L3/3562A23L3/3508
CPCA23L3/3472A23L3/3508A23L3/3562A23L3/3571Y02A40/90
Inventor 曾小清苏金平
Owner HUNAN YIKE BIOLOGICAL ENG CO LTD
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