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Preparation method of chopped pepper preservative

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

Inactive Publication Date: 2017-08-22
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
Comparison scheme
Effect test

Embodiment Construction

[0015] The fresh-keeping agent for chopped peppers of the present invention is mainly composed of the following raw materials by weight percentage, and its steps are as follows: 3.5% of plant essential oil, 3.1% of nisin, 3.2% of milk thistle extract, 3.4% of chitosan, roy 3% zeaxanthin, 2.8% zeaxanthin, 1.8% natamycin, 1.4% sodium carbonate, 1.6% chickpea sprouts, 1.5% keratin, 1.3% butyric acid, 1.2% potassium sorbate, 72.2% water %, made by mixing, using plant essential oils that inhibit miscellaneous bacteria and spoilage bacteria, nisin, milk thistle extract, antelope methyl chitosan, reuterin mixed into the first anaerobic tank percentage Half of the water, stir for 290 minutes, and let stand for 305 minutes at a constant temperature of 25°C. It is specially developed for the preservation of chopped peppers. It is compounded by a variety of salt-tolerant lactic acid bacteria. Zeaxanthin, natamycin, sodium carbonate, chickpea sprouts, keratin, butyric acid, potassium sorb...

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Abstract

A technical scheme is realized as follows: a product is prepared by organically mixing plant essential oil, nisin, an extract product of Silybum marianum, carboxymethyl chitosan, reuterin, zeaxanthin, natamycin, sodium carbonate, biochanin, chitin, butyric acid, potassium sorbate, and water with scientific compatibility; the product is especially researched for fresh-keeping of chopped peppers, and is compounded by a plurality of salt-tolerant lactic acid bacteria, and lactic acid bacteria are fermented and produce acid for inhibiting competitors and spoilage bacteria, so that a preparation method of a chopped pepper preservative for long-term keeping of pungency degree, color, local flavor and nutritional components of the chopped peppers is provided.

Description

technical field [0001] The invention belongs to the technical field of food biological preservation, and in particular relates to a preparation method of a fresh-keeping agent for chopped peppers with an antibacterial substance having the effect of preventing food spoilage as a basic raw material. Background technique [0002] The preservation and processing of agricultural products is the continuation of agricultural production and the secondary economy in the process of agricultural reproduction. Developed countries place post-natal storage and processing in the primary position of agriculture. The loss can bring benefits of nearly 100 billion yuan to the society. Chopping peppers is a must-have in many people's homes, whether it is cooking or bibimbap, but the freshness of chopped peppers is not long, and it is easy to become sour, spoiled, and tasteless. This has caused huge economic losses to the chopped pepper processing enterprises. SUMMARY OF THE INVENTION [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3463A23L3/349A23L3/3499A23L3/3508A23L3/3526A23L3/3544A23L3/3562A23L3/358
CPCA23L3/34635A23L3/3472A23L3/349A23L3/3499A23L3/3508A23L3/3526A23L3/3544A23L3/3562A23L3/358A23V2002/00A23V2200/10A23V2250/02A23V2250/1614A23V2250/21A23V2250/18A23V2250/511A23V2250/55Y02A40/90
Inventor 曾小清苏金平
Owner HUNAN YIKE BIOLOGICAL ENG CO LTD
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