Fermenting agent for fermenting salted chili juice as well as preparation method and application of fermenting agent

Abstract

The invention provides a leavening agent for fermenting salted chili juice and a preparation method and application of the leavening agent, and belongs to the technical field of food processing.The leavening agent comprises pediococcus pentosaceus 6-12, lactobacillus plantarum H3D and lactobacillus fermentum 664, and the total viable bacterium concentration is 7.34-9.17 * 10 < 10 > CFU / g or 2.88-6.23 * 10 < 13 > CFU / g. The invention also provides a method for fermenting the salted chili juice. The method comprises the following steps: S1) mixing the salted chili juice, the fresh sauce, the Baijiu and the glucose to obtain a mixture; s2) inoculating the leavening agent into the mixture, and performing sealed fermentation to obtain a fermentation product; and S3) carrying out solid-liquid separation on the fermentation product to respectively obtain flavor filter sauce and flavor filtrate. According to the invention, the flavor filter sauce and the flavor filtrate obtained by fermenting the salted chili juice are added into the chili sauce and the water-juice chopped chili product, so that the flavor can be efficiently enhanced at low cost, and the quality of the product can be improved.

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