Method for producing low-salt chopped chili by multi-strain fermentation

A multi-strain fermentation and chili chopping technology, which is applied in food science and other fields, can solve the problems of high salt content, excessive nitrite content, and long fermentation cycle of chopped chili peppers, and achieves the advantages of improving flavor, quality, and rapid bactericidal effect Effect

Inactive Publication Date: 2017-11-17
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The problem to be solved by the present invention is to provide a method for multi-strain fermentation to produce low-salt chopped peppers in view of problems such as high salt content, long fermentation period, and excessiv...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 80-90% maturity, no pests, no mildew, no rot, no deterioration, complete and full-bodied fresh peppers, wash them, and place them in an ozone concentration of 12mg / m 3 Treat in a sealed space for 2 minutes, cut and chop the peppers after the bacteria-reducing pretreatment, and add 0.1% calcium chloride by weight of peppers, 3% multi-strain compound starter and 6.5% peppers to the chopped peppers salt, so that the concentration of salt after ingredients is 6.3%, mix well, seal, ferment at 35°C for 74h, and finally sterilize at 70°C for 30min, cool to get the finished chili pepper. After inspection, the total acidity of the finished product is 0.41%, the salt content is 6.3%, and the shelf life is more than 6 months.

Embodiment 2

[0023] Take 80-90% maturity, no pests, no mildew, no rot, no deterioration, complete and full-bodied fresh peppers, washed and placed in an ozone concentration of 8mg / m 3 Treat in a sealed space for 5 minutes, cut and chop the peppers after the bacteria-reducing pretreatment, and add 0.3% calcium chloride, 6% multi-strain compound starter and 8.5% pepper weight to the chopped peppers. salt, so that the concentration of salt after the ingredients is 8.0%, mix well, seal, and ferment at 37 ° C for 66 hours, after the fermentation is completed, add 1.2% white wine, 4% ginger and 4% garlic to the weight of the fermented chopped pepper , the salt content in ginger and garlic is 8.0%, and finally sterilized at 90°C for 20 minutes, and cooled to obtain the finished chili pepper. After inspection, the total acidity of the finished product is 0.58%, the salt content is 8.0%, and the shelf life is more than 6 months.

Embodiment 3

[0025] Take 80-90% maturity, no pests, no mildew, no rot, no deterioration, complete and full-bodied fresh peppers, washed and placed in an ozone concentration of 10mg / m 3 Treat in a sealed space for 4 minutes, cut and chop the peppers after the bacteria-reducing pretreatment, and add 0.2% calcium chloride, 4% multi-strain compound starter and 7.5% pepper weight to the chopped peppers. salt, so that the concentration of salt after the ingredients is 7.2%, mix well, seal, and ferment at 36 ° C for 70 hours, after the fermentation is completed, add 1.0% white wine, 5% ginger and 5% garlic to the weight of the fermented chopped pepper , the salt content in ginger and garlic is 7.2%, and finally sterilized at 80°C for 25 minutes, and cooled to obtain the finished chili pepper. After inspection, the total acidity of the finished product is 0.53%, the salt content is 7.2%, and the shelf life is more than 6 months.

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Abstract

The invention discloses a method for producing low-salt chopped chili by multi-strain fermentation. The method comprises the following steps: putting cleaned fresh chilies into a sealed ozonic space for conducting treatment, then chopping the chilies, adding calcium chloride, salt and a multi-strain compound starter prepared from CICC-21861 leuconostoc mesenteroides, ATCC-8014 lactobacillus plantarum, ATCC-11739 lactobacillus fermentium and ATCC-4356 lactobacillus acidophilus into the chopped chili, mixing the chopped chili evenly, and conducting sealed fermentation, sterilization and cooling. The method for producing low-salt chopped chili by multi-strain fermentation adopts multi-strain mixed fermentation, effectively inhibits the growth and reproduction of other bacteria, enables the lactobacillus to become the predominant flora to quickly produce acid, reduces the content of nitrite, shortens the fermentation period, and ensures the safety of products; and the method can also improve the flavor of the products and improve the product quality, the salt content of the produced chopped chili is only 6-8%, and the chopped chili has a palatable fermentation fragrance, acid brittleness and refreshing mouthfeel.

Description

technical field [0001] The invention relates to a method for fermenting and producing low-salt chopped peppers, in particular to a method for producing low-salt chopped peppers through mixed inoculation and fermentation with different lactic acid bacteria. Background technique [0002] Chopped chili is a unique flavored chili product obtained by adding a certain amount of salt to the minced chili, fermented by microorganisms attached to the surface of the chili or artificially inoculated, and seasoned (or unseasoned). Typical representative of products. Chopped peppers are very popular in southern my country because of their sweet, sour, crisp and spicy taste, which can increase appetite and promote digestion. [0003] Industrial production of chopped peppers is mainly pickled with ultra-high salt. Although high-salt pickling can inhibit the growth and metabolism of harmful microorganisms and prolong the storage period of products, it will also cause the loss of nutrients a...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 罗凤莲曾希珂
Owner HUNAN AGRICULTURAL UNIV
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