A yellow gongjiao fermentation composite stabilizer and a method for improving the fermentation stability thereof

Abstract

The application provides a kind of yellow Gongjiao fermentation composite stabilizer and the processing method for improving the stability of yellow Gongjiao fermentation, and relates to the technical field of lactic acid bacteria fermentation.The fermentation composite stabilizer includes jute ethanol extract, soybean peptide and xanthan gum, and the processing method for improving the stability of fermentation includes: removing the stem of yellow Gongjiao, washing with ozone bubbling, then washing with clean water, and centrifuging; cutting yellow Gongjiao, adding fermentation composite stabilizer and mixing evenly; adding activated lactic acid bacteria to yellow Gongjiao and mixing evenly, then adding garlic, ginger and salt into a fermentation tank and sealing for fermentation; fermenting and distilling rice, and adding distilled rice wine into fermented yellow Gongjiao for continuous fermentation to obtain soaked yellow Gongjiao.Compared with the traditional process, the method significantly improves the color and quality stability of yellow Gongjiao, retains flavor substances and nutritional ingredients, improves the quality of yellow Gongjiao, solves the problems such as quality control difficulty in the fermentation process of traditional method, and has good market prospect.

Description

Technical Field

[0001] This invention relates to the field of lactic acid fermentation food processing technology, and in particular to a compound stabilizer for yellow pepper fermentation and a method for improving the fermentation stability of yellow pepper. Background Technology

[0002] Huang Gong pepper is a golden-yellow chili pepper produced in Sanzhang Town, Hengdong County, Hunan Province. Located in the meandering Xiangjiang River area, the alluvial soil is rich in calcium, iron, magnesium, and other elements essential for the human body. This soil, suitable for growing Huang Gong peppers, is only found in the Sanzhang and Shiwan areas of Hengdong, and cannot be replicated elsewhere. Locally grown Huang Gong peppers are orange-yellow in color, with a segmented appearance, thin skin, thick flesh, and a non-separating skin and flesh. They are spicy but not stomach-burning. Huang Gong pepper is considered the soul of Hengdong cuisine's unique flavor. It not only satisfies the spiciness requirements of Hengdong dishes, but its golden color also enhances the appearance of the dishes. This naturally endowed ingredient, which embodies the unique "Hengdong flavor," is impossible to replicate elsewhere, thus Huang Gong pepper has been successfully registered as a "National Geographical Indication Product." Hunan people have a long tradition of using fermented Huang Gong peppers as a seasoning in stir-fries. Huang Gong peppers, with their unique flavor, are increasingly popular, but due to their special geographical characteristics, they have always been in short supply.

[0003] The traditional method for producing yellow chili peppers involves washing and chopping the peppers, adding about 20% salt, adding distilled rice wine, and fermenting for about 60 days to obtain pickled yellow chili peppers. Due to the limitations of traditional processes and the influence of natural factors, the salt content is relatively high, which is not good for health. This invention introduces lactic acid bacteria into the production process of yellow chili peppers. However, the fermentation process of lactic acid bacteria inevitably damages the appearance and color of the yellow chili peppers. The color of the fermented product differs greatly from that of traditional yellow chili peppers, the quality is unstable, the fermentation efficiency is low, the fermentation cycle is long, and there are technical problems such as low flavor substances and amino acids.

[0004] Therefore, in order to solve the problems of fermentation stability of yellow pepper and improve its yield and quality, this invention provides a yellow pepper fermentation compound stabilizer and a method for improving the fermentation stability of yellow pepper. Summary of the Invention

[0005] To address the technical problem of significant changes in color and amino acid content in yellow chili peppers after a series of fermentation processes including lactic acid bacteria, this invention provides a composite stabilizer for yellow chili pepper fermentation. This stabilizer effectively reduces the impact of lactic acid bacteria fermentation on the color and amino acid content of yellow chili peppers. The composite stabilizer comprises jute ethanol extract, soybean peptides, and xanthan gum, with the following mass ratios: jute ethanol extract accounting for 1.8‰–2.4‰, soybean peptides accounting for 1.2‰–1.5‰, and xanthan gum accounting for 3.7‰–4.5‰.

[0006] Meanwhile, the present invention also provides a method for improving the fermentation stability of yellow chili peppers, the method comprising the following steps:

[0007] A. Remove the stems from the yellow bell peppers, wash them with ozone bubbling, and drain the surface moisture.

[0008] B. Chop the yellow chili peppers, add the yellow chili pepper fermentation compound stabilizer, and mix well;

[0009] C. Add the activated lactic acid bacteria culture solution to the yellow pepper and stir well. Then add garlic, ginger and salt and mix well. Put them into a fermentation tank and seal to ferment for 2-3 days.

[0010] D. Add the distilled rice wine to the fermented yellow peppers and continue fermentation for 15-30 days. Once fermentation is complete, you will obtain yellow peppers.

[0011] The composite stabilizer includes jute ethanol extract, soybean peptides and xanthan gum, with the following mass ratios: jute ethanol extract accounting for 1.8‰ to 2.4‰, soybean peptides accounting for 1.2‰ to 1.5‰, and xanthan gum accounting for 3.7‰ to 4.5‰.

[0012] The activation step of the activated lactic acid bacteria culture medium specifically involves: inoculating lactic acid bacteria into MRS liquid culture medium and culturing at 37°C for 12–16 hours; the amount of activated lactic acid bacteria culture medium added is 0.5%–2% by mass.

[0013] In this process, the amount of garlic added is 5% to 10%, the amount of ginger added is 1% to 5%, and the amount of salt added is 2% to 7% by weight.

[0014] The distilled rice wine has an alcohol concentration of 20% to 25%.

[0015] The ratio of rice wine to yellow chili pepper is 0.8 to 1:1.

[0016] The chopped peppers are between 0.5 and 1.5 cm in length.

[0017] The method for making rice wine is as follows: soak and cook rice, then cool it to 39-41°C, add yeast, and ferment at a constant temperature of 28-32°C for 7-10 days. Add purified water and continue fermentation for 10-20 days, then distill the rice wine using a distiller.

[0018] Beneficial effects

[0019] This invention first uses ozone bubbling cleaning, which can largely remove dust and microorganisms from the surface of yellow peppers, ensuring that the subsequent fermentation process is not disturbed by impurities, while not damaging the appearance and color of yellow peppers, thus improving the product quality and yield of yellow peppers.

[0020] Secondly, this invention adds a fermentation complex stabilizer composed of three components—jute ethanol extract, soybean peptides, and xanthan gum—to the fermentation broth after the yellow pepper is chopped and before fermentation. Jute ethanol extract has a certain regulatory effect on the growth of lactic acid bacteria. Studies have found that under the condition of jute ethanol extract, the amino acids in the yellow pepper itself are not decomposed and its amino acid composition is not changed. This may be related to some antibacterial components in jute ethanol extract. Under the premise of not affecting the activity of lactic acid bacteria, the amino acids in the yellow pepper are not decomposed by lactic acid bacteria, so the final free amino acid content remains basically unchanged.

[0021] Xanthan gum effectively protects the color of yellow chili peppers during fermentation. Analysis suggests that xanthan gum, a polysaccharide, adheres to the surface of the peppers during fermentation, preventing the pigments from being broken down by enzymes produced by lactic acid bacteria. Jute ethanol extract effectively controls the decomposition of pigments and amino acids by lactic acid bacteria. Soy peptides, on the other hand, do not disrupt the amino acid balance in the fermentation broth, providing essential amino acids for lactic acid bacteria fermentation without damaging the original amino acid composition of the yellow chili peppers. These three components work synergistically to prevent discoloration or amino acid composition damage caused by lactic acid bacteria or oxidation, minimizing the impact of fermentation on the peppers themselves and improving their fermentation stability. Within the lactic acid bacteria activity and fermentation time controlled by the applicant, the color and amino acid composition of the yellow chili peppers remain largely unchanged, reducing nutrient loss during fermentation.

[0022] This invention utilizes a fermentation compound stabilizer and a method to improve the fermentation stability of yellow chili peppers. It employs lactic acid bacteria-controlled fermentation and blends the fermentation with rice wine. This blending significantly reduces the salt content in the yellow chili peppers, lowering the traditional 20% salt usage to 2-7%, aligning with current healthy and green processing principles. This results in a green, healthy, well-colored, and consistently high-quality yellow chili pepper product. The yellow chili peppers prepared using this invention have a shelf life of up to 24 months, and their color remains unchanged during storage, demonstrating strong stability and a promising market prospect. Attached Figure Description

[0023] Figure 1 Pictures of Huang Gong peppers after fermentation and storage for 25 days. Detailed Implementation

[0024] To better explain and facilitate understanding of this invention, specific embodiments are described in detail below. In this invention, the soybean peptides are food-grade and purchased from Shaanxi Sinote Biotechnology Co., Ltd., and the xanthan gum is food-grade and purchased from Hebei Lihua Biotechnology Co., Ltd.

[0025] The described Lactobacillus was deposited on August 24, 2017, at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC M 2017450 and Latin name Lactobacillus spicheri IZ. Address: Wuhan University, Wuhan, Hubei Province, 430072, China; Tel: 027-68754052.

[0026] The specific method for preparing jute ethanol extract is as follows: Accurately weigh 100.00 g of jute powder, pass it through a 100-mesh sieve, place it in a 200 mL Erlenmeyer flask, add 100 mL of 80% ethanol aqueous solution, and sonicate for 30 min at a power of 200 W. After sonication, filter under vacuum, repeat twice, combine the filtrates, and dry them using a rotary evaporator to obtain the jute ethanol extract. The preparation method of jute ethanol extract is not limited to this; any ethanol extract obtained by any method after jute pulverization is applicable to this invention.

[0027] Example 1

[0028] The purpose of this invention is to provide a compound stabilizer for the fermentation of yellow chili peppers and a method for improving the fermentation stability of yellow chili peppers, comprising the following steps:

[0029] 1. Pre-treatment of yellow peppers: Remove the stems from the yellow peppers, wash them with ozone bubbling, then rinse them with clean water, and finally use a centrifuge to dry the surface moisture of the yellow peppers.

[0030] 2. Chop the yellow peppers into pieces 0.5±0.1cm in length, add the yellow pepper fermentation compound stabilizer, the proportions of the compound stabilizer components are 1.8‰ (m / m) of jute ethanol extract, 1.2‰ (m / m) of soybean peptide, and 3.7‰ (m / m) of xanthan gum, and stir well.

[0031] 3. Lactic acid bacteria activation: Inoculate lactic acid bacteria into MRS liquid culture medium and incubate at 37℃ for 12 hours;

[0032] 4. Lactic acid fermentation: Add 0.5% activated lactic acid bacteria culture solution and stir well. Add 5% garlic, 1% ginger and 3% salt and stir well. Put it into a fermentation tank and seal it for 2 days of fermentation.

[0033] 5: Rice wine fermentation: Soak rice for 9 hours, steam until cooked, cool to 39℃, add yeast, ferment at a constant temperature of 30℃ for 7 days, add purified water and continue fermentation for 10 days;

[0034] 6: Rice wine distillation: Rice wine is distilled using a still, with an alcohol concentration of 20%;

[0035] 7: Rice wine soaking and fermentation: Add the distilled rice wine to the fermented yellow peppers at a ratio of 0.8:1 and continue fermentation for 15 days to obtain the fermented yellow peppers.

[0036] Example 2:

[0037] 1. Pre-treatment of yellow peppers: Remove the stems from the yellow peppers, wash them with ozone bubbling, then rinse them with clean water, and finally use a centrifuge to dry the surface moisture of the yellow peppers.

[0038] 2. Chop the yellow peppers into pieces 0.8cm long, add the yellow pepper fermentation compound stabilizer, the proportions of the compound stabilizer components are 2.2‰ (m / m) of jute ethanol extract, 1.3‰ (m / m) of soybean peptide, and 4.1‰ (m / m) of xanthan gum, and stir well.

[0039] 3. Lactic acid bacteria activation: Inoculate lactic acid bacteria into MRS liquid culture medium and incubate at 37℃ for 13 hours;

[0040] 4. Lactic acid fermentation: Add 0.9% activated lactic acid bacteria culture solution and stir well. Add 6% garlic, 2% ginger and 5% salt and stir well. Put it into a fermentation tank, seal and ferment for 2-3 days.

[0041] 5: Rice wine fermentation: Soak rice for 9.5 hours, steam until cooked, cool to 39.5℃, add yeast, ferment at a constant temperature of 30℃ for 8 days, add purified water and continue fermentation for 13 days;

[0042] 6: Rice wine distillation: Rice wine is distilled using a still, with an alcohol concentration of 21%;

[0043] 7: Rice wine soaking and fermentation: Add the distilled rice wine to the fermented yellow peppers at a ratio of 0.8:1 and continue fermentation for 19 days to obtain the fermented yellow peppers.

[0044] Example 3:

[0045] 1. Pre-treatment of yellow peppers: Remove the stems from the yellow peppers, wash them with ozone bubbling, then rinse them with clean water, and finally use a centrifuge to dry the surface moisture of the yellow peppers.

[0046] 2. Chop the yellow peppers into 1.1cm pieces, add the yellow pepper fermentation compound stabilizer, the proportions of which are 2.4‰ (m / m) of jute ethanol extract, 1.5‰ (m / m) of soybean peptides, and 4.5‰ (m / m) of xanthan gum, and stir well.

[0047] 3. Lactic acid bacteria activation: Inoculate lactic acid bacteria into MRS liquid culture medium and incubate at 37℃ for 14 hours;

[0048] 4. Lactic acid fermentation: Add 1.3% activated lactic acid bacteria culture solution and stir well. Add 8% garlic, 3% ginger, and 7% salt and stir well. Put it into a fermentation tank, seal and ferment for 2.6 days.

[0049] 5: Rice wine fermentation: Soak rice for 10 hours, steam until cooked, cool to 40℃, add yeast, ferment at a constant temperature of 30℃ for 9 days, add purified water and continue fermentation for 16 days.

[0050] 6: Rice wine distillation: Rice wine is distilled using a still, with an alcohol concentration of 22%;

[0051] 7: Rice wine soaking and fermentation: Add the distilled rice wine to the fermented yellow peppers at a ratio of 0.9:1 and continue fermentation for 23 days to obtain the fermented yellow peppers.

[0052] Example 4:

[0053] 1. Pre-treatment of yellow peppers: Remove the stems from the yellow peppers, wash them with ozone bubbling, then rinse them with clean water, and finally use a centrifuge to dry the surface moisture of the yellow peppers.

[0054] 2. Chop the yellow peppers into 1.3cm pieces, add the yellow pepper fermentation compound stabilizer, the proportions of which are 2.0‰ (m / m) of jute ethanol extract, 1.0‰ (m / m) of soybean peptides, and 3.9‰ (m / m) of xanthan gum, and stir well.

[0055] 3. Lactic acid bacteria activation: Inoculate lactic acid bacteria into MRS liquid culture medium and incubate at 37℃ for 15 hours;

[0056] 4. Lactic acid fermentation: Add 1.7% activated lactic acid bacteria culture solution and stir well. Add 9% garlic, 4% ginger, and 6% salt and stir well. Put it into a fermentation tank, seal and ferment for 2.8 days.

[0057] 5: Rice wine fermentation: Soak rice for 10.5 hours, steam until cooked, cool to 40.5℃, add yeast, ferment at a constant temperature of 30℃ for 9 days, add purified water and continue fermentation for 18 days;

[0058] 6: Rice wine distillation: Rice wine is distilled using a still, with an alcohol concentration of 22%;

[0059] 7: Rice wine soaking and fermentation: Add the distilled rice wine to the fermented yellow peppers at a ratio of 0.9:1 and continue fermentation for 26 days to obtain the fermented yellow peppers.

[0060] Example 5:

[0061] 1. Pre-treatment of yellow peppers: Remove the stems from the yellow peppers, wash them with ozone bubbling, then rinse them with clean water, and finally use a centrifuge to dry the surface moisture of the yellow peppers.

[0062] 2. Chop the yellow peppers into 1.5cm pieces, add the yellow pepper fermentation compound stabilizer, the proportions of which are 2.3‰ (m / m) of jute ethanol extract, 1.4‰ (m / m) of soybean peptides, and 4.3‰ (m / m) of xanthan gum, and stir well.

[0063] 3. Lactic acid bacteria activation: Inoculate lactic acid bacteria into MRS liquid culture medium and incubate at 37℃ for 16 hours;

[0064] 4. Lactic acid fermentation: Add 2% activated lactic acid bacteria culture solution and stir well. Add 10% garlic, 5% ginger, and 2% salt and stir well. Put it into a fermentation tank, seal and ferment for 3 days.

[0065] 5: Rice wine fermentation: Soak rice for 11 hours, steam until cooked, cool to 41℃, add yeast, ferment at a constant temperature of 30℃ for 10 days, add purified water and continue fermentation for 20 days.

[0066] 6: Rice wine distillation: Rice wine is distilled using a still, with an alcohol concentration of 25%;

[0067] 7: Rice wine soaking and fermentation: Add the distilled rice wine to the fermented yellow peppers, with a rice wine to yellow pepper ratio of 1:1, and continue fermentation for 30 days to obtain the fermented yellow peppers.

[0068] Comparison and results of each indicator

[0069] Control group 1 was the fermented yellow pepper product with only jute ethanol extract added, and other methods were the same as in Example 1; control group 2 was the fermented yellow pepper product with only soybean peptide added, and other methods were the same as in Example 1; control group 3 was the fermented yellow pepper product with only xanthan gum added, and other methods were the same as in Example 1; control group 4 was the fermented yellow pepper product without any fermentation stabilizer added; the blank group was fresh yellow pepper that had not been fermented after washing.

[0070] Table 1 Comparison of colorimetric indices between the examples and the control group.

[0071]

[0072]

[0073] Table 2 Comparison of indicators between the examples and the control group

[0074] Group Total free amino acids (g / 100 g) Total acid (as lactic acid g / kg) Nitrite mg / kg Example 1 1.975±0.128 5.52±0.03 not detected Example 2 2.067±0.152 5.56±0.11 not detected Example 3 2.034±0.134 5.37±0.08 0.2 Example 4 1.974±0.106 5.68±0.06 not detected Example 5 1.991±0.117 5.16±0.13 0.1 Control 1 1.106±0.113 3.25±0.11 1.3 Control 2 1.158±0.142 4.18±0.08 2.5 Control 3 0.834±0.153 3.97±0.32 1.1 Control 4 0.206±0.137 3.61±0.24 0.6

[0075] A comparison of the five sets of examples and four sets of controls shows that the yellow peppers prepared in the third set of examples have the best quality, the strongest color stability, and a relatively high amino acid content. The control group 3 has a good color, but a relatively low total free amino acid content. This indicates that the combination of jute ethanol extract and soybean peptides can effectively control the amino acid content, while the addition of xanthan gum can protect the color of the yellow peppers from change. The combination of jute ethanol extract and soybean peptides is essential to ensure the content of free amino acids after fermentation. Simultaneously, the method of this invention improves the activity of lactic acid bacteria, increases the overall acidity, and thus enhances the overall fermentation system's resistance to other microorganisms, providing fermentation stability and maintaining color unchanged after 25 days of storage.

[0076] The fermentation stabilizer for yellow chili peppers and the processing method for improving the fermentation stability of yellow chili peppers provided by this invention are simple and easy to operate, greatly improve color stability, reduce the loss of nutrients such as amino acids during fermentation, and improve the fermentation stability of lactic acid bacteria.

Claims

1. A compound stabilizer for the fermentation of yellow chili peppers, characterized in that: The composite stabilizer includes jute ethanol extract, soybean peptides and xanthan gum, with the following mass ratios: jute ethanol extract accounting for 1.8‰~2.4‰, soybean peptides accounting for 1.2‰~1.5‰, and xanthan gum accounting for 3.7‰~4.5‰. The preparation method of jute ethanol extract is as follows: accurately weigh 100.00g of jute powder, pass it through a 100-mesh sieve, place it in a 200mL conical flask, add 100mL of 80% ethanol aqueous solution, and sonicate for 30min under a power of 200W. After sonication, filter the solution, repeat twice, combine the filtrates, and dry them with a rotary evaporator to obtain jute ethanol extract.

2. A method for improving the fermentation stability of yellow chili peppers, characterized in that: The method for improving the fermentation stability of yellow pepper includes the following steps: A. Remove the stems from the yellow bell peppers, wash them with ozone bubbling, and drain the surface moisture. B. Chop the yellow chili peppers, add the yellow chili pepper fermentation compound stabilizer, and mix well; C. Add the activated lactic acid bacteria culture solution to the yellow pepper and stir well. Then add garlic, ginger and salt and mix well. Put them into a fermentation tank and seal to ferment for 2-3 days. D. Add the distilled rice wine to the fermented yellow peppers and continue fermentation for 15-30 days. Once fermentation is complete, you will get yellow peppers. The composite stabilizer includes jute ethanol extract, soybean peptides and xanthan gum, with the following mass ratios: jute ethanol extract accounting for 1.8‰~2.4‰, soybean peptides accounting for 1.2‰~1.5‰, and xanthan gum accounting for 3.7‰~4.5‰. The preparation method of the jute ethanol extract is as follows: accurately weigh 100.00g of jute powder, pass it through a 100-mesh sieve, place it in a 200mL conical flask, add 100mL of 80% ethanol aqueous solution, and sonicate for 30min under a power of 200W. After sonication, filter the solution, repeat twice, combine the filtrates, and dry them with a rotary evaporator to obtain the jute ethanol extract.

3. The method for improving the fermentation stability of yellow chili peppers according to claim 2, characterized in that: The activation steps of the activated lactic acid bacteria culture medium are as follows: lactic acid bacteria are inoculated into MRS liquid culture medium and cultured at 37°C for 12-16 hours; the amount of activated lactic acid bacteria culture medium added is 0.5%-2% by mass.

4. The method for improving the fermentation stability of yellow chili peppers according to claim 2, characterized in that: According to the mass ratio, the amount of garlic added is 5%~10%, the amount of ginger added is 1%~5%, and the amount of salt added is 2%~7%.

5. The method for improving the fermentation stability of yellow chili peppers according to claim 2, characterized in that: The distilled rice wine has an alcohol concentration of 20% to 25%.

6. The method for improving the fermentation stability of yellow chili peppers according to claim 2, characterized in that: The ratio of rice wine to yellow chili peppers is 0.8 to 1:

1.

7. The method for improving the fermentation stability of yellow chili peppers according to claim 2, characterized in that: The chopped peppers are between 0.5 and 1.5 cm in length.

8. The method for improving the fermentation stability of yellow chili peppers according to claim 2, characterized in that: The method for making rice wine is as follows: soak and cook rice, then cool it to 39-41°C, add yeast, and ferment at a constant temperature of 28-32°C for 7-10 days. Add purified water and continue fermentation for 10-20 days, then distill the rice wine using a distiller.

Images