Fermentation production method of thick broad-bean chili sauce
A technology of douban chili sauce and a production method, which are applied in the directions of bacteria and food ingredients used in food preparation as taste improvers, food science, etc., can solve the problems of unstable quality of batch products, unsuitable control of fermentation process and low utilization rate of raw materials and other problems to achieve the effect of improving product flavor, shortening fermentation cycle and reducing production cost
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Embodiment 1
[0032] Preparation of lactic acid bacteria fermented chili juice and fermented chili particles.
[0033] (1) Preparation of lactic acid bacteria seed liquid:
[0034] Lactic acid bacteria were inoculated into MRS medium according to the inoculation amount of 1%-10%, and cultured at 25-37°C for 20-24 hours to form a seed culture solution. The seed culture solution is connected to the proliferation medium at a 1%-10% inoculum amount, and statically cultured at 30-40°C for 20-24 hours to form a lactic acid bacteria seed solution. Preferably, the lactic acid bacteria is Lactobacillus helveticus CGMCC No. 12062.
[0035] The MRS medium: glucose 2%, peptone 1%, beef extract 1%, yeast extract 0.5%, anhydrous sodium acetate 0.5%, Tween 80 0.1% (v / v), ammonium citrate 0.2%, Dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.058%, manganese sulfate 0.025%, the balance is water, and the pH is adjusted to 6.2-6.8.
[0036] The proliferation medium: glucose 2%, peptone 1%, beef extract 1%,...
Embodiment 2
[0042] Adding fermented chili juice during the preparation stage of Tianchuangzi to ferment to produce Douban chili sauce includes the following steps:
[0043] (1) Preparation of lactic acid bacteria seed solution: Leuconostoc mesenteroides are inoculated into MRS medium according to the inoculation amount of 1%-10%, and statically cultured at 30-37°C for 20-24 hours to form a seed culture solution. The seed culture solution is connected to the proliferation medium with an inoculum amount of 1%-10%, and statically cultured at 35-40°C for 20-24 hours to form a lactic acid bacteria seed solution.
[0044] (2) Preparation of fermented chili juice: After the chili is selected and washed, it is broken into 3cm-sized chili particles for later use. The fermenter is cleaned, and after disinfection, the fermenter is rinsed with physiological saline and discharged out of the fermentor. The processed pepper particles are added to salt water with a concentration of 15%-18%, and the ratio of p...
Embodiment 3
[0052] Adding fermented chili juice at the stage of preparing chili embryos to ferment to produce Douban chili sauce includes the following steps:
[0053] (1) Preparation of lactic acid bacteria seed liquid: Inoculate Lactobacillus plantarum into the MRS medium according to the inoculum amount of 1%-10%, and cultivate it at 25-35°C for 20-24 hours to form a seed culture liquid. The seed culture solution is connected to the proliferation medium with an inoculum of 1%-10%, and statically cultured at 30-37°C for 20-24 hours to form a lactic acid bacteria seed solution.
[0054] (2) Preparation of fermented chili juice: After the chili is selected and washed, it is broken into 1cm-sized chili particles for use. Clean the fermentation tank, after disinfection, rinse the fermentation tank with physiological saline and then discharge the fermentation tank. Add the processed pepper particles to salt water with a concentration of 15%-20%. The ratio of pepper to salt water is 1: 2-1:4, add...
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