Preparation method of in-bag fermented pickled peppers

A technology of pickled peppers and fermentation solution, applied in the fields of biotechnology and food, which can solve the problems of uncontrollable fermentation, large discharge of high-salt and high-acid wastewater, high cost of pickled peppers, and achieve the effect of inhibiting infection and preventing flatulence

Inactive Publication Date: 2019-01-15
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The invention aims to overcome the problems in the prior art of high cost of preparing pickled peppers, large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, and difficulty in achieving large-scale standardized production, and proposes a bag-in-bag Preparation method of fermented pickled pepper

Method used

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  • Preparation method of in-bag fermented pickled peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] A preparation method for in-bag fermented pickled peppers, comprising the steps of:

[0082] 1) Preprocessing

[0083] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;

[0084] 2) Disinfection and cleaning

[0085] Disinfect the peppers treated in step 1) with disinfectant for 3 minutes, and control the total number of microorganisms at 300 CFU / g; rinse with water for 3 minutes, drain, and obtain raw peppers;

[0086] 3) Preparation of fermentation solution

[0087] A. Take by weighing, with the total weight of per kilogram of capsicum raw material and fermented solution, take by weighing following components:

[0088] Sodium edetate 0.10g / kg, potassium sorbate 0.30g / kg, sodium metabisulfite 0.05 g / kg, sodium dehydroacetate 0.20g / kg, non-iodized salt 90.00g / kg, citric acid 3.00 g / kg, Lactic acid bacteria powder 0.05g / kg and Lactobacillus plantarum 360 primary metabolite product 0.01g / kg, set aside;

[0089] B. Fermentation soluti...

Embodiment 2

[0096] A preparation method for in-bag fermented pickled peppers, comprising the steps of:

[0097] 1) Preprocessing

[0098] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;

[0099] 2) Disinfection and cleaning

[0100] Disinfect the peppers treated in step 1) with disinfectant for 5 minutes, and control the total number of microorganisms at 200 CFU / g; then rinse with water for 5 minutes, and drain;

[0101] 3) Preparation of fermentation solution

[0102] A. Take by weighing, with the total weight of per kilogram of capsicum raw material and fermented solution, take by weighing following components:

[0103] Sodium edetate 0.25g / kg, Potassium sorbate 0.60g / kg, Sodium metabisulfite 0.15g / kg, Sodium dehydroacetate 0.40g / kg, Iodine-free salt 120.00g / kg, Citric acid 10.00g / kg, Lactic acid bacteria powder 0.10g / kg and Lactobacillus plantarum 360 primary metabolite product 0.04g / kg, set aside;

[0104] B. Fermentation solution preparation,...

Embodiment 3

[0111] A preparation method for in-bag fermented pickled peppers, comprising the steps of:

[0112] 1) Preprocessing

[0113] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;

[0114] 2) Disinfection and cleaning

[0115] Disinfect the peppers treated in step 1) with disinfectant for 4 minutes, and control the total number of microorganisms at 280 CFU / g; rinse with water for 4 minutes, and drain;

[0116] 3) Preparation of fermentation solution

[0117] A. Take by weighing, with the total weight of per kilogram of capsicum raw material and fermented solution, take by weighing following components:

[0118] Sodium edetate 0.20g / kg, potassium sorbate 0.4g / kg, sodium metabisulfite 0.10g / kg, sodium dehydroacetate 0.30g / kg, non-iodized salt 100.00g / kg, citric acid 5.00 g / kg, Lactic acid bacteria powder 0.08g / kg and Lactobacillus plantarum 360 primary metabolite product 0.02g / kg, set aside;

[0119] B. Fermentation solution preparation, compr...

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Abstract

The invention relates to a preparation method of in-bag fermented pickled peppers, and belongs to the fields of biotechnology and foods. The preparation method of the in-bag fermented pickled pepperscomprises the following steps: 1) performing pretreatment on raw materials; 2) performing sterilizing and washing on the pretreated materials; 3) blending a fermentation solution; 4) packaging the treated materials and the fermentation solution with bags, and carrying out vacuuming and sealing; and 5) carrying out fermentation. By adding direct-using lactic acid bacterium powder and primary metabolites of lactobacillus plantarum 360, as well as controlling parameters and indexes during preparation processes, the preparation method of the in-bag fermented pickled peppers is capable of effectively avoiding the problem of gas-producing deterioration caused by reproduction of microorganism heterofermentation at a large amount; so that, after being packaged with bags, color, luster, flavor andcrispness of the in-bag fermented pickled peppers can be maintained within shelf lives of the peppers without production of pickling wastewater. Moreover, the in-bag fermented pickled peppers can be directly sold after completion of fermentation without secondary processing; and thus, clean, standardized and emission-free processing of fermented peppers is realized. Thus, the preparation method ofthe in-bag fermented pickled peppers is of relatively high social and economic benefits for realizing large-scale cross-regional production and promoting development of the pickled vegetable industry.

Description

technical field [0001] The invention relates to a method for preparing pickled peppers, in particular to a method for preparing pickled peppers fermented in a bag, and belongs to the fields of biotechnology and food. Background technique [0002] Kimchi is a kind of brine soaked product processed by wet fermentation, and it is a kind of pickled vegetables. Traditional kimchi is easy to make, low in cost, nutritious and hygienic, safe and reliable, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites, and at the same time, it is moderately salty and sour, delicious and tender. It can increase appetite, help digestion, and has certain health c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 谢建将罗国超段振楠
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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