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Preparation method for chopped hot pepper preservative

An extract and product technology, which is applied in the field of preparation of a preservative for chopped peppers, can solve the problems of off-flavor, economic loss of chopped pepper processing enterprises, and short preservation time of chopped peppers.

Inactive Publication Date: 2017-08-18
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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Experimental program
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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 3.3%, nisin 3%, milk thistle extract 3.1%, antelope methyl chitosan 3.2%, roe 2.9% zeaxanthin, 2.7% zeaxanthin, 2% potassium cinnamate, 1.6% phosphoric acid, 1.8% rhodiola rosea extract, 1.7% keratin, 1.5% butyric acid, 1.4% potassium sorbate, 71.8% water, It is 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 half of the first anaerobic tank Stir in water for 285 minutes, and let stand at a constant temperature of 35°C for 300 minutes. It is specially developed for the freshness of chopped peppers. It is made of a variety of salt-tolerant lactic acid bacteria. Stir in water with half the percentage of the second anaerobic tank, potassium cinnamate, phosphoric acid, rhodiola rose...

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Abstract

The technical scheme of the invention is realized as follows: the product is prepared by organically mixing and scientifically combining plant essential oil, nisin, silybum marianum extract, carboxymethyl chitosan, reuterin, zeaxanthine, potassium cinnamate, phosphoric acid, rhodiola rosea extract, cutin, butyric acid, potassium sorbate and water. The chopped hot pepper preservative is specially developed for preserving chopped hot peppers, is prepared by compounding various salt-tolerant lactic acid bacteria, and the lactic acid bacteria is fermented to produce acid to inhibit infectious microbe and putrefying bacteria, so that pungency degree, color and luster, flavor and nutritional ingredients of the chopped hot peppers can be kept 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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IPC IPC(8): A23L3/3526A23L3/3499A23L3/358A23L3/3472A23L3/3562A23L3/349A23L3/3508
CPCA23L3/3472A23L3/349A23L3/3499A23L3/3508A23L3/3526A23L3/3562A23L3/358A23V2002/00A23V2200/10A23V2250/046A23V2250/21A23V2250/55A23V2250/511Y02A40/90
Inventor 曾小清苏金平
Owner HUNAN YIKE BIOLOGICAL ENG CO LTD
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