Preparation method of chopped pepper preservative

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

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The fresh-keeping agent for chopped pepper of the present invention is mainly composed of the following raw materials by weight percentage, and its steps are: plant essential oil 2.9%, nisin 2.6%, milk thistle extract 2.7%, antelope methyl chitosan 2.4%, Roy 2.2% zeaxanthin, 1.9% calcium sorbate, 2.4% calcium acetate, nervonic acid 2.7%, keratin 2.6%, butyric acid 2.3%, potassium sorbate 2.2%, water 70.3%, mixed It uses plant essential oils that can inhibit bacteria and spoilage bacteria, nisin, milk thistle extract, anthomethyl chitosan, and reuterin, and mix them into half of the water in the first anaerobic tank. Stir for 265 minutes, and let stand at 31°C for 280 minutes. It is specially developed for the preservation of chopped peppers. It is made from a variety of salt-tolerant lactic acid bacteria. The lactic acid bacteria are fermented to produce acid to inhibit the bacteria and spoilage bacteria. Then the zeaxanthin, Calcium sorbate, calcium acetate, nervonic ac...

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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, calcium sorbate, calcium acetate, nervonic acid, 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 specifically relates to a preparation method of a chopped chili preservative with an antibacterial substance that prevents 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 have put post-production storage and processing in the first place in agriculture. In addition to the high added value brought by the preservation and processing, it only reduces the cost of existing agricultural products. Loss can bring about 100 billion yuan of benefits to the society. Chopped chili is a must-have for many people in their homes, whether it is stir-fried or bibimbap, but chopped chili does not last long, and it is easy to become sour, deteriorated, and taste. This caused huge ec...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/349A23L3/3499A23L3/3508A23L3/3526A23L3/3562
CPCA23L3/3472A23L3/349A23L3/3499A23L3/3508A23L3/3526A23L3/3562A23V2002/00A23V2200/10A23V2250/02A23V2250/21A23V2250/18A23V2250/511A23V2250/55Y02A40/90
Inventor 曾小清苏金平
Owner HUNAN YIKE BIOLOGICAL ENG CO LTD
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