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Low-salt probiotic pickled pepper and preparation method thereof
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A technology of probiotics and pickled peppers, applied in food preservation, fruit and vegetable preservation, food science, etc., to achieve the effect of extending the shelf life and maintaining the activity of probiotics
Pending Publication Date: 2022-04-12
AGRO PROD PROCESSING RES INST YAAS
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Abstract
Description
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Problems solved by technology
But pickled pepper products on the market not only mostly add preservatives, color-protecting agents, but also have very high salt content (greater than 10%)
Method used
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[0020] Put 5 parts of granulated sugar, 3 parts of salt, 0.5 parts of garlic, 0.5 parts of ginger, and 0.1 parts of Chinese prickly ash into water (90 parts) and boil for 5-10 minutes. After cooling, add 0.3 parts of citric acid, 0.3 parts of glacial acetic acid, 0.1 part of white wine, 0.1 part of sodium D-isoascorbate, 0.1 part of probiotics, and stir evenly.
[0021] Prepare pickled peppers, specific steps:
[0022] (1) Wash the millet pepper (1 part), dry it, put it into the fermentation broth (10 parts) and ferment naturally for 7 days, filter out the millet pepper, and get it.
[0023] (2) Put the filtered pickled peppers into a freeze-drying tray, pre-freeze at -15~-20°C for 6 hours, freeze-dry them in a freeze-dryer for 48 hours, and obtain a low-salt probiotic pickle after freeze-drying pepper.
[0026] Put 7 parts of granulated sugar, 5 parts of salt, 1 part of garlic, 1 part of ginger, and 0.2 parts of Chinese prickly ash into water (84 parts) and boil for 5-10 minutes. After cooling, add 0.5 parts of citric acid, 0.5 parts of glacial acetic acid, 0.3 parts of white wine, 0.3 parts of D-sodium erythorbate, and 0.2 parts of probiotics were stirred evenly.
[0027] Prepare pickled peppers, specific steps:
[0028] (1) Wash the millet pepper (1 part), dry it, put it into the fermentation broth (10 parts) and ferment naturally for 5 days, filter out the millet pepper, and get it.
[0029] (2) Put the filtered pickled peppers into a freeze-drying tray, pre-freeze at -15~-20°C for 6 hours, freeze-dry them in a freeze-dryer for 48 hours, and obtain a low-salt probiotic pickle after freeze-drying pepper.
Embodiment 3
[0031] Prepare fermentation broth, raw material formula (in parts by mass):
[0032] Put 9 parts of sugar, 7 parts of salt, 1 part of garlic, 1 part of ginger, and 0.2 parts of Chinese prickly ash into water (80 parts) and boil for 5-10 minutes. After cooling, add 0.5 parts of citric acid, 0.5 parts of glacial acetic acid, 0.3 parts of white wine, 0.3 parts of D-sodium erythorbate, and 0.2 parts of probiotics were stirred evenly.
[0033] Prepare pickled peppers, specific steps:
[0034] (1) Wash the millet pepper (1 part), dry it, put it into the fermentation broth (10 parts) and ferment naturally for 5 days, filter out the millet pepper, and get it.
[0035] (2) Put the filtered pickled peppers into a freeze-drying tray, pre-freeze at -15~-20°C for 6 hours, freeze-dry them in a freeze-dryer for 48 hours, and obtain a low-salt probiotic pickle after freeze-drying pepper.
[0036] A kind of low-salt probiotic pickled pepper prepared in each of the above examples. Comparing...
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Abstract
The invention discloses low-salt probiotic pickled peppers and a preparation method thereof. The fermented liquid consists of the following components in parts by mass: 80-90 parts of water, 5-10 parts of granulated sugar, 3-8 parts of table salt, 0.5-1 part of garlic, 0.5-1 part of fresh ginger, 0.3-0.5 part of citric acid, 0.3-0.5 part of glacial acetic acid, 0.1-0.3 part of white spirit, 0.1-0.2 part of Chinese prickly ash, 0.1-0.3 part of D-sodium erythorbate and 0.1-0.2 part of probiotics (lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus), wherein the sum of the mass percentages of all the components is 100%. Chemical preservatives such as potassium sorbate and sodium benzoate are not added in the preparation process; the prepared pickled peppers are low in salt content (less than or equal to 0.5%), rich in probiotics (lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus) and beneficial to human health. The pickled peppers are treated by using a low-temperature freeze-drying technology, so that the activity of probiotics can be effectively maintained, the water content of the pickled peppers is reduced (less than or equal to 5%), the product stability can be enhanced, and the shelf life of the product is prolonged.
Description
technical field [0001] The invention relates to a low-salt probiotic pickled pepper and a method for producing the pickled pepper, belonging to the technical field of food. Background technique [0002] Spicy millet (Capsicum frutescens) is an important pepper variety in Yunnan. It is a must-have item on the table of all ethnic groups in Yunnan, and it is also one of the important economic crops in frontier areas. Yunnan millet has a strong, spicy and unique flavor, and is rich in various nutritional and functional substances (capsaicin, vitamin C, amino acids, etc.) needed by the human body. It is the main raw material for pickling pickled peppers with Yunnan characteristics. [0003] Excessive salt intake will bring many health risks, such as high blood pressure, stroke, coronary heart disease and so on. But pickled pepper products on the market not only mostly add preservatives, color-protecting agents, but also have a very high salt content (greater than 10%). Salt red...
Claims
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Application Information
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