Preparation method of corn acid chili with fermentation stability

A sour pepper, high stability technology, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of the inability of large-scale industrial production of sour pepper, the influence of environmental factors, and the difficulty of annual production. , to achieve the effect of annual precise fermentation production, reducing labor intensity and improving product uniformity

Active Publication Date: 2018-02-02
INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the defects of traditional bractonic acid peppers due to strong seasonality of raw materials, difficult storage, and great influence of environmental factors, the products have instability, low quality, and difficulty in annual production during the preparation process, resulting in the inability of large-scale bractonic acid peppers. The problem of large-scale factory production, the present invention provides a kind of preparation method of glutinous acid capsicum with fermentation stability, the present invention adopts dried capsicum as raw material, does not go through high-temperature sterilization, can retain the local flavor of traditional glutinous acid capsicum, but makes the product more stable

Method used

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  • Preparation method of corn acid chili with fermentation stability
  • Preparation method of corn acid chili with fermentation stability
  • Preparation method of corn acid chili with fermentation stability

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Experimental program
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Effect test

Embodiment 1

[0036] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0037] 1) Pepper pretreatment: Wash the fresh peppers with water, soak them in 0.03% (m / V) sodium citrate solution for 50 minutes after cleaning, remove the stems after soaking, and dry them in a blast drying oven at 40°C for 36 hours , until the moisture content in the pepper is lower than 13%, the dried pepper is pulverized in a vegetable grinder, and then passed through a 4mm aperture sieve to obtain fresh chili powder.

[0038] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 50°C for 24 hours, until the moisture content of the corn is lower than 13%; peel off the washed corn kernels, grind them with a grinder, and pass 10-mesh sieve, and then pass through a 40-mesh sieve, of which 40-mesh corn flour accounts for 30%, and 10-mesh corn flour accounts for 70%. After mixing, corn fl...

Embodiment 2

[0046] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0047] 1) Pepper pretreatment: Wash fresh red peppers with water, soak them in 0.01% (m / V) sodium citrate solution for 80 minutes after cleaning, remove the stems after soaking, and use a blast drying oven at 40~45°C Bake for 24-48 hours until the moisture content in the pepper is less than 10%, crush the dried pepper in a vegetable grinder, pass through a sieve with an aperture of 2-6 mm after crushing, and obtain fresh pepper powder.

[0048] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 45-50°C for 24-36 hours until the moisture content is lower than 13%; peel off the washed corn kernels, and grind them with a grinder Pulverize, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein the 40-mesh corn flour accounts for 20%, and the 10-mesh corn flour accoun...

Embodiment 3

[0056] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0057] 1) Pepper pretreatment: Wash fresh red peppers with water, soak them in 0.2% (m / V) sodium citrate solution for 20 minutes after cleaning, remove the stalks after soaking, and use a blast drying oven at 40~45°C Bake for 24-48 hours until the moisture content in the pepper is less than 10%, crush the dried pepper in a vegetable grinder, pass through a sieve with an aperture of 2-6 mm after crushing, and obtain fresh pepper powder.

[0058] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 45-50°C for 24-36 hours until the moisture content is lower than 15%; peel off the washed corn kernels, and grind them with a grinder Pulverize, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein the 40-mesh corn flour accounts for 20%, and the 10-mesh corn flour accoun...

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Abstract

The invention provides a preparation method of corn acid chili with fermentation stability, and belongs to the field of lactobacillus fermented food processing. The preparation method of the corn acidchili comprises the following steps: soaking chili with a sodium citrate solution, and subjecting the soaked chili to drying and crushing treatment; preparing corn powder; cooking rice and activatingmonascus; inoculating cooked rice with the activated monascus and culturing and preparing monascus yeast; and subjecting corn powder, fresh chili powder, monascus yeast and a lactobacillus seed liquid to anaerobic fermentation. According to the corn acid chili of the invention, compared with traditional manual methods, the preparation method retains the main flavor of traditional corn acid, reduces the contents of methanol and isobutyric acid, increases the contents of flavor substances such as ethyl acetate, ethyl lactate and total esters, and solves the problems that the traditional manualmethods have difficulty in quality control in a fermentation process, and have unstable fermentation and low yield. At the same time, the method solves the problems that fresh chili have strong seasonality, are difficult to store, and restrict the annual production of corn acid chili. The method is suitable for large-scale industrial annual production of the corn acid chili, and is beneficial forthe corn acid chili, a specialty in western Hunan, to heading for national market.

Description

technical field [0001] The invention belongs to the field of food processing fermented by lactic acid bacteria, and in particular relates to a preparation method of glutinous acid capsicum with fermentation stability. Background technique [0002] Corn is one of the three major staple food resources for human beings. It is the most suitable variety of bulk grains as industrial raw materials. It has a large processing space, a long industrial chain, and the potential for multiple processing and value-added. It has various processing varieties and is known as "soft gold". . Corn is rich in nutrition, in addition to protein (about 10%), starch (70%~75%) and fat (4%~5%), it is also rich in calcium, phosphorus, iron, potassium, silicon, magnesium and selenium, etc. The human body must trace elements, and VB 1 , VB 2 , VB 6 , riboflavin, thiamine, niacin, pantothenic acid and biotin and other vitamins. The nutritional value of corn is richer than that of wheat and rice, but i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L5/20
CPCA23L5/27A23L7/104A23L19/09A23V2400/11
Inventor 朱作华彭源德石志刚谢纯良肖坤成龚文兵杨山河胡镇修
Owner INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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