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Fresh-keeping method for pickled bell peppersfermented peppers

A fresh-keeping method and technology of rotten pepper, which are applied in the directions of fruit and vegetable preservation, food preservation, and acid preservation of fruits/vegetables, etc., can solve the problems of hidden dangers of food safety, difficult preservation, staleness, etc., and can inhibit miscellaneous bacteria and spoilage bacteria, prolong shelf life effect

Inactive Publication Date: 2019-01-25
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bad chili is easy to change color and taste after contact with air, and it is not easy to store.
At present, the method of adding preservatives is usually used to preserve the freshness of bad peppers, which has hidden food safety hazards

Method used

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  • Fresh-keeping method for pickled bell peppersfermented peppers
  • Fresh-keeping method for pickled bell peppersfermented peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of fresh-keeping method of bad pepper provided by the present embodiment comprises the following steps:

[0019] 1. Raw material preparation:

[0020] Preservative strain suspension, including Lactobacillus plantarum, Streptococcus thermophilus, Monascus purple, Saccharomyces cerevisiae, antagonistic yeast, the concentration of Lactobacillus plantarum, Streptococcus thermophilus, Monascus purple is 1 × 10 7 -2×10 9 cfu / mL, the concentration of the brewer's yeast and antagonistic yeast is 1×10 5 -2×10 6 cfu / mL.

[0021] Biological preservative: including fresh-keeping bacteria suspension, compound enzyme, rhubarb extract, licorice extract, the ratio is 1:0.003:0.4:1.2; the compound enzyme is fungal α-amylase, polygalacturonase, fat enzyme, the ratio is 1:3:5; the rhubarb extract is ethanol extract, and the licorice extract is ethanol extract; the ethanol content in the biological preservative is more than 20%, and 26% is selected in this embodiment. % ethanol...

Embodiment 2

[0026] A kind of fresh-keeping method of bad pepper provided by the present embodiment comprises the following steps:

[0027] 1. Raw material preparation:

[0028] Preservative strain suspension, including Lactobacillus plantarum, Streptococcus thermophilus, Monascus purple, Saccharomyces cerevisiae, antagonistic yeast, the concentration of Lactobacillus plantarum, Streptococcus thermophilus, Monascus purple is 1 × 10 7 -2×10 9 cfu / mL, the concentration of the brewer's yeast and antagonistic yeast is 1×10 5 -2×10 6 cfu / mL.

[0029] Biological preservative: including suspension of fresh-keeping bacteria, compound enzyme, rhubarb extract, and licorice extract, the ratio of which is 1:0.001:0.1:0.8; the compound enzyme is fungal α-amylase, polygalacturonase, fat Enzyme, the ratio is 1:1:2; the rhubarb extract is an ethanol extract, and the licorice extract is an ethanol extract; the ethanol content in the biological preservative is more than 20%; the present embodiment choos...

Embodiment 3

[0034] A kind of fresh-keeping method of bad pepper provided by the present embodiment comprises the following steps:

[0035] 1. Raw material preparation:

[0036] Preservative strain suspension, including Lactobacillus plantarum, Streptococcus thermophilus, Monascus purple, Saccharomyces cerevisiae, antagonistic yeast, the concentration of Lactobacillus plantarum, Streptococcus thermophilus, Monascus purple is 1 × 10 7 -2×10 9 cfu / mL, the concentration of the brewer's yeast and antagonistic yeast is 1×10 5 -2×10 6 cfu / mL.

[0037] Biological preservative: including fresh-keeping bacteria suspension, compound enzyme, rhubarb extract, licorice extract, the ratio is 1:0.002:0.2:0.9; the compound enzyme is fungal α-amylase, polygalacturonase, fat Enzymes, the ratio of which is 1:2:4; the rhubarb extract is ethanol extract, and the licorice extract is ethanol extract; the ethanol content in the biological preservative is more than 20%; the implementation choice is 25% % etha...

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Abstract

The invention provides a fresh-keeping method for pickled bell peppersfermented pepper, and belongs to the technical field of food production. The fresh-keeping method includecomprises the steps of subjecting the pickled bell peppersfermented peppers and fresh-keeping strain suspension liquid to mixed fermentation, bottling the fermented product, spraying a biological preservative, and storing thebottle after sealing. The fresh-keeping method has the advantages that infectious microbes and spoilage bacteria can be effectively inhibited, the pungency degree, color, flavor and nutritional ingredients of the pickled bell peppersfermented peppers can be preserved for a long time, and the shelf life of the pickled bell peppersfermented peppers can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a method for preserving the freshness of bad peppers. Background technique [0002] Bad pepper is a popular food in Southwest China. It is made by mixing freshly chopped red pepper with ginger, garlic, salt, etc., and then fermented by lactic acid bacteria. It has the characteristics of sour, fragrant, crisp, and spicy, and can increase appetite. , It can also relieve greasy and help digestion. However, the bad chili is easy to change color and taste after contacting with air, and it is not easy to preserve. At present, the method of adding preservatives is usually used to realize the preservation of bad peppers, which has hidden food safety hazards. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a method for preserving the freshness of bad peppers, which is realized through the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/10A23B7/154A23B7/155
CPCA23B7/10A23B7/154A23B7/155
Inventor 吴华友尹学东骆弟益黄义忠马列盛廷彪余溢
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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