Preparation method of freshness preservation agent for chopped hot peppers

A technology of plant essential oils and products, which is applied in the direction of fruit and vegetable preservation, food preservation, and bacteria used in food preparation, etc. It can solve problems such as staleness, economic loss of chopped pepper processing enterprises, and short preservation time of chopped peppers.

Inactive Publication Date: 2017-07-25
HUNAN YIKE BIOLOGICAL ENG CO LTD
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  • Summary
  • 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 by weight percentage, and its steps: plant essential oil 3.2%, nisin 2.9%, milk thistle extract 3%, antelope methyl chitosan 3%, roe 2.8% zeaxanthin, 2.5% zeaxanthin, 2.2% polylysine, 1.8% calcium propionate, 2% celery seed oil, 1.9% keratin, 1.7% butyric acid, 1.6% potassium sorbate, 71.4% 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 % Mix half of the water, stir for 280 minutes, and let it stand at a constant temperature of 34°C for 295 minutes. It is specially developed for the preservation of chopped peppers. It is made of a variety of salt-tolerant lactic acid bacteria. Mix zeaxanthin, polylysine, calcium propionate, celery seed oil, keratin, butyric acid, and potassium sorbate into the water wit...

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Abstract

The invention discloses a technical scheme of a preparation method of a freshness preservation agent for chopped hot peppers which is realized by the following steps of: organically mixing vegetable essence oil, nisin, a silybum marianum extract, carboxymethyl chitosan, reuterin, zeaxanthin, polylysine, calcium propionate, celery seed oil, chitin, butyric acid, potassium sorbate and water; and then, carrying out scientific compounding so as to obtain the freshness preservation agent for the chopped hot peppers. The freshness preservation agent is specifically researched and developed for preserving freshness of chopped hot peppers, and is prepared by compounding multiple salt-tolerant lactic acid bacteria so as to inhibit hybrid bacteria and spoilage bacteria by adopting acid production of lactic acid bacterium fermentation. The invention specifically discloses a preparation method of the freshness preservation agent for the chopped hot peppers which is capable of preserving spicy degree, color, luster, flavor and nutrients of the chopped hot peppers 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): A23B7/154A23B7/155
CPCA23B7/154A23B7/155A23V2002/00A23V2400/231A23V2250/21
Inventor 曾小清苏金平
Owner HUNAN YIKE BIOLOGICAL ENG CO LTD
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