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Compound lactic acid bacteria, fermented-alcoholized chili and preparation method of fermented-alcoholized chili

The technology of compound lactic acid bacteria and production method, which is applied in the field of agricultural product processing, can solve the problems of single seasoning, easy aging of internal structure, long fermentation time, etc., and achieves the effects of reducing production time cost, shortening production time and harmonizing flavor.

Pending Publication Date: 2020-12-22
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the shortcomings of the prior art such as long fermentation time, single condiment, single flavor, easy aging, agglomeration and mildew of the internal structure

Method used

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  • Compound lactic acid bacteria, fermented-alcoholized chili and preparation method of fermented-alcoholized chili
  • Compound lactic acid bacteria, fermented-alcoholized chili and preparation method of fermented-alcoholized chili

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preparation example Construction

[0036] In the present invention, the preparation method of described composite lactic acid bacteria comprises the following steps:

[0037] (1) Inoculate the slant strains of Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus respectively in the liquid medium to obtain Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus for expanded culture;

[0038] (2) The expanded cultured Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus are respectively mixed according to volume ratio to obtain composite lactic acid bacteria.

[0039] In the present invention, the inoculation adopts an inoculation loop inoculation.

[0040] In the present invention, the time for the expanded culture is independently 48-72 hours, preferably 60 hours.

[0041] In the present invention, the temperature of the expanded culture is 35-38°C, preferably 37°C.

[0042] In the present invention, the liquid medium is MRS. ...

Embodiment 1

[0111] Preparation of compound lactic acid bacteria:

[0112] The slant strains of Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus were respectively inoculated in the MRS medium with an inoculation loop, and cultivated at 37°C for 60 hours. 3000r / min, centrifuged for 15min, and centrifuged to discard the supernatant to obtain the thallines of Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus that were expanded. The bacteria were re-dissolved in sterile water, washed twice, and mixed evenly with Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus at a ratio of 1:1:2 according to the volume ratio to obtain composite lactic acid bacteria. spare.

[0113] Pretreatment of Peanut, Corn, Sesame, Garlic and Ginger:

[0114] Peanuts: baked at 180°C for 15 minutes, crushed to 0.3mm small particles after roasting to obtain crushed peanuts. spare.

[0115] Corn: choose yellow corn, peel it ...

Embodiment 2

[0127] Preparation of compound lactic acid bacteria:

[0128] The slant strains of Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus were respectively inoculated in the MRS medium with an inoculation loop, and cultured at 36°C for 72 hours. 2800r / min, centrifuged for 15min, centrifuged and discarded the supernatant to obtain the thallines of Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus for expanded culture. Dissolve the bacteria in sterile water, wash once, and mix Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus in a ratio of 1:2:2 according to the volume ratio to obtain composite lactic acid bacteria. spare.

[0129] Pretreatment of Peanut, Corn, Sesame, Garlic and Ginger:

[0130] Peanuts: baked at 180°C for 20 minutes, crushed to 0.6mm small particles after roasting to obtain crushed peanuts. spare.

[0131] Corn: choose yellow corn, peel it, crush it to 0.5cm coarse g...

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Abstract

The invention belongs to the technical field of agricultural product processing, and particularly relates to compound lactic acid bacteria, fermented-alcoholized chili and a preparation method of thefermented-alcoholized chili. The preparation method of the fermented-alcoholized chili comprises the following steps of performing pretreatment, performing color-protection sterilization, performing fermentation, performing alcoholization and performing stir-frying. The fermented-alcoholized chili prepared according to the preparation method is sour, fragrant, tasty and refreshing and lasting in flavor, can be directly eaten together with rice or bread or used as an ingredient of stir-fried dishes, meets the consumption requirements of people on flavor characteristic foods, and overcomes the defects that traditional fermented-alcoholized chili is long in making consumed time, prone to aging and caking and mildewing and single in nutrition and flavor.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a compound lactic acid bacterium, a pickled sea pepper and a preparation method thereof. Background technique [0002] Vegetable fermentation processing can endow products with desired flavor characteristics, and is a traditional and common method of vegetable processing and preservation. Among fermented vegetables, there are relatively many pepper fermented products, which are deeply loved and welcomed by people. Fermented peppers can be used as a seasoning or directly as a dish. At present, fermented chili products mainly include salted chili, pickled chili, chili sauce, chopped chili, distilled chili and vinegar sea pepper. Among them, vinegar sea pepper is a local delicacy in Chongqing, Sichuan, Guizhou and other ethnic minority areas or areas where Han and ethnic minorities live together, adding starch raw materials to fresh crushed peppers and then...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/10A23L5/10C12N1/20C12R1/25C12R1/23C12R1/46
CPCA23L19/00A23L27/10A23L5/10C12N1/20
Inventor 曾顺德商桑高伦江曾小峰刁源尹旭敏陈一龙
Owner CHONGQING ACAD OF AGRI SCI
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