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Method for purely fermenting chili sauce by utilizing leuconostoc mesenteroides

A pure-bred fermentation technology of Leuconostoc enterolis, which is applied in the food field, can solve the problems of limited industrial chain formation, low level of deep processing, and low-grade products, and achieve bright red and bright products, rich fermentation aroma, and delicate taste. Effect

Inactive Publication Date: 2020-01-10
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
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Problems solved by technology

However, the current status of domestic chili sauce processing is still low in technical level, low in added value, low in product grade, low in deep processing level, and limited in the formation of industrial chains.

Method used

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  • Method for purely fermenting chili sauce by utilizing leuconostoc mesenteroides
  • Method for purely fermenting chili sauce by utilizing leuconostoc mesenteroides
  • Method for purely fermenting chili sauce by utilizing leuconostoc mesenteroides

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Embodiment Construction

[0026] The embodiments of the present invention will be described in detail below. It should be noted that the embodiments are illustrative, not restrictive, and cannot limit the protection scope of the present invention.

[0027] The raw materials used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

[0028] A kind of method utilizing Leuconostoc enterococci to carry out pure breed fermented capsicum sauce, the steps are as follows:

[0029] Using Chaotian pepper as the raw material for fermentation, the Chaotian pepper was treated with sodium hypochlorite at a concentration of 300ppm for 10 minutes to reduce bacteria; then Leuconostoc enterococcus was added for fermentation, the fermentation temperature was 27°C, the concentration of saline was 9.4%, and the inoculum size was 1.3 %, the fermentation period is 30d,...

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Abstract

The invention relates to a method for purely fermenting chili sauce by using leuconostoc mesenteroides. The method comprises the following steps: treating pod pepper serving as a fermentation raw material for 10 minutes by using 300ppm sodium hypochlorite, and carrying out bacteria reduction treatment; and inoculating the treated chilies with leuconostoc mesenteroides for fermentation with a fermentation temperature of 27 DEG C, a saline concentration of 9.4 percent, an inoculum size of 1.3 percent and a fermentation period of 30 days to obtain the chili sauce. According to the method, the chili sauce is fermented through an artificial inoculation fermentation technology, so that the fermentation production period is shortened, the growth of infectious microbes in the fermentation processcan be effectively inhibited, the accumulation of nitrite in the fermentation process is reduced, and the stability of the product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for pure fermented chili sauce by using Leuconostoc enterococci. Background technique [0002] Chili sauce is very convenient to eat, especially suitable for the rhythm of modern life, has strong industrial driving force, and has obvious economic benefits. After the 1990s, industrial production technology began to be applied to the production of chili sauce, which was conducive to the gradual expansion of production scale. Therefore, in recent years, the main pepper producing provinces in the country have developed and produced chili sauce products based on the advantages of raw materials. Chili sauce is the most active industry in the process of chili industrialization, and its output value and development speed are much higher than that of refined chili products. However, the current status of domestic chili sauce processing is still low in technical level, low in added...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 侯丽华岳亚君孟梦郭淼
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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