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A kind of fermentation production method of watercress chili sauce

A kind of watercress chili sauce, technology of production method, applied in the direction of bacteria, bacteria, lactobacillus, etc. used in food preparation, can solve the problems of unstable quality of batch products, unsuitable control of fermentation process, low utilization rate of raw materials, etc., and achieve improvement The effects of product flavor, shortened fermentation cycle, and reduced production cost

Active Publication Date: 2020-01-03
TIANJIN UNIV OF SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional fermentation process of Douban Chili Sauce is to soak selected broad beans in warm water, inoculate, make koji, and ferment to obtain sweet Douban, transfer them to the fermentation tank and mix them with pepper embryos in a certain proportion, and then ferment to obtain mature Douban Chili Sauce. It takes 10 months to get mature watercress chili sauce, long fermentation cycle, low raw material utilization rate, and low production efficiency
[0004] The Douban Chili Sauce produced by the traditional process has a unique flavor, but this fermentation method has problems such as long fermentation period, unsuitable control of the fermentation process, low production efficiency, and unstable batch product quality

Method used

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  • A kind of fermentation production method of watercress chili sauce

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Effect test

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, after disinfection, the fermenter is rinsed with physiological saline and then discharged out of the fermentor. The processed pepper particles are added to salt water with a concentration of 15%-18%. The ratio of pepp...

Embodiment 3

[0052] Adding fermented chili juice at the stage of preparing chili embryos to ferment to produce bean curd chili sauce includes the following steps:

[0053] (1) Preparation of lactic acid bacteria seed liquid: Lactobacillus plantarum was inoculated into MRS medium according to the inoculation amount of 1%-10%, and cultured 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 amount 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 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...

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Abstract

The invention discloses a method for producing watercress chili sauce by using lactic acid bacteria to ferment chili juice and pepper granules. The chili juice fermented by lactic acid bacteria is used in three different stages of preparation of sweet petal seeds, preparation of pepper embryos or preparation of watercress chili sauce. at least one stage. Further, the pepper granules fermented by lactic acid bacteria are used in at least one stage of the preparation of pepper embryos or the preparation of watercress chili sauce. Among them, the lactic acid bacteria are preferably Lactobacillus helveticus, Pediococcus pentosaceae, Leuconostoc enterococci, Tetradococcus halophilus, more preferably Lactobacillus helveticus CGMCC No.12062. The method of the invention shortens the fermentation period, improves the fermentation efficiency, reduces the production cost, improves the flavor of the product, and enhances the nutritional value of the product.

Description

Technical field [0001] The invention belongs to the technical field of food fermentation, and particularly relates to a fermentation production method of bean curd chili sauce. Background technique [0002] Douban chili sauce is a kind of compound seasoning. It is a semi-solid fermented food made from grains, vegetables and oil crops and brewed by microbial fermentation. Douban chili sauce is not only delicious in flavor, but also rich in nutrients. It is rich in protein and various trace elements. It has the functions of reducing appetite and increasing appetite, expelling cold and dampness, regulating human body secretion, and promoting metabolism. It is an ideal condiment. [0003] The traditional fermentation process of bean curd chili sauce is to soak the selected broad beans in warm water, inoculate and make koji, and ferment to obtain sweet bean curd, which is transferred to the fermentation tank and mixed with chili embryo in a certain proportion, and then fermented to obta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L11/00A23L27/60A23L29/00A23L11/50
CPCA23V2002/00A23V2400/147A23V2200/16A23V2250/1614
Inventor 王敏郑宇于松峰曹珊夏梦雷宋佳谢三款
Owner TIANJIN UNIV OF SCI & TECH
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