CN101982104A - Process method for rapidly fermenting chopped hot peppers - Google Patents
Process method for rapidly fermenting chopped hot peppers Download PDFInfo
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- CN101982104A CN101982104A CN2010105096021A CN201010509602A CN101982104A CN 101982104 A CN101982104 A CN 101982104A CN 2010105096021 A CN2010105096021 A CN 2010105096021A CN 201010509602 A CN201010509602 A CN 201010509602A CN 101982104 A CN101982104 A CN 101982104A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention mainly relates to a process method for rapidly fermenting chopped hot peppers, and mainly relates to the field of food processing application. The process method comprises the following steps: washing, soaking and disinfecting the fresh hoppers; draining and removing the water content on the surface of the fresh hoppers; directly chopping by a chopper mixer; adding 2% of salt, 0.5% of calcium chloride, 0.05% of citric acid; inoculating 0.05% of lactobacillus plantarum, and 0.05% of lactobacillus fermentium cultured in high density, wherein, the number of the lactic acid bacteria is 1010cfu/g and the amount of the ester-producing yeast is over 107cfu/m; fermenting for 48h in a sealing mode at the temperature of 37 DEG C; filtering, wherein, the filter pulp can be used as the strain water of the next batch; adjusting the salt concentration of the filtered and fermented hot peppers according to the different tastes to 8%; adding spices, such as white wine, Liuyang brown bean and garlic and the like; encapsulating after evenly stirring; and pasteurizing to obtain the finished product.
Description
Affiliated technical field:
The present invention relates to a kind of quick fermentation technology method of cutting capsicum, belong to the technical field of food industry applications.
Background technology
According to studies show that, contain basic nutrition materials such as certain protein, crude fat, carbohydrate in the fresh chilli, contain pepperyly do element (Capsaicin), capsorubin, to mineral matters such as amido benzoic acid PABA and abundant vitamin A, C, beta carotene and calcium, iron etc., often ediblely cut capsicum and can reduce cholesterol level in the blood, prevent the effect of intestinal cancer, osteoporosis, antitumor, anti-oxidant and fat-reducing in addition.Capsicum contains the different material of a kind of thing, can quicken metabolism, promotes hormone secretion, skin care.Be rich in vitamin C, can control heart disease and crown artery sclerosis, reduce cholesterol.Can make respiratory smooth, in order to treatment cough, flu.Capsicum can also press down the parasite in the stomach extremely.Because capsicum contains certain functional components, also contains capsaicine in the capsicum, is the composition that presents pungent, can stimulate the secretion and the gastrointestinal peristalsis that promote gastric juice, help digest, excitor nerve stimulates circulation.Also containing capsicim in the capsicum, is that the pain that causes of a kind of potential anticancer disease is significant.Begun to fully utilize the capsaicine development functionality health food in the capsicum both at home and abroad.As the tablet for alleviating pain of making external application with capsaicine, potent tranquillizer, capsicum digestion-promoting stomachic, capsicum health food etc., capsicum and goods thereof will become the novel high-value product that has strong competitiveness on market.
Cutting capsicum and be a kind of is that raw material is through the pickled fermented a kind of seasoned food that forms, mainly at southern china with the capsicum.China is as the big country of capsicum processing and consumption, and annual productive consumption is cut the capsicum output value more than billions of.But it is many based on high salt to cut capsicum, the seasonality and the region of while raw material sources, and processing technology all based on the salted base of height, desalination seasoning, causes the huge waste of nutritional labeling, even causes environmental pollution.
Although capsicum is noticeable, capsicum converted products such as thick chilli sauce, cut capsicum and be with capsicum that chili seasoning that raw material is made remains China's capsicum processing leading.China south is the Hunan particularly, Hubei, Sichuan, ground capsicum secondary industry differences such as Chongqing are big, southernly cut capsicum processing because particularity, a lot of raw materials are not that plantation is produced in this locality, be transported to machining location again after becoming semi-finished product and carry out deep processing but pickle in other places processing, general salinity is more than 20%, after the reprocessing through desalting processing, 200,000 tons of annual Hunan area capsicum processing outputs, the finished product salinity is calculated with 9%, cause causing serious environmental to pollute near the direct discharging of 2.2 ten thousand tons of salt, if directly adopting fresh feed processes, seasonality restriction according to capsicum, the words that annual 30% processed goods was produced in the capsicum listing busy season, the annual salt of saving is more than 6000 tons, desalination processes can cause capsicum very to nutrient loss in addition, and therefore adopt less salt to ferment fast quick production technology that seasoning again guarantees the quality is to reducing entreprise cost, increase the benefit, reduce the nutritional labeling loss, reduce discharging and have crucial meaning.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art and provide that a kind of technology is reasonable, simple to operate, process cycle is short, nutrient loss that cut capsicum is few, fermentative microorganism is recycling and reduces the purebred quick fermentation production technology of cutting capsicum of environmental pollution.
The microorganism fungus kind that the present invention adopts, lactobacillus plantarum (Lactobacillus plantarum), lactobacillus fermenti (Lactobacillus fermentium) and the product unusual Hansenula yeast bacterium of ester type (Hansenula anomala) all derive from China Committee for Culture Collection of Microorganisms common micro-organisms center, and numbering is respectively CGMCC No1.1880, CGMCC No1.555, CGMCC No2.338.
A kind of zymotechnique of cutting capsicum of the present invention comprises the steps:
The first step, pretreatment of raw material: after fresh processing type capsicum suitably cleaned with disinfectant, clean up with food-grade water again, go, remove the base of a fruit, choose rotten capsicum, dry or dry in the shade afterwards standby;
Second step, mince: the capsicum that will dry in the shade is minced processing with cutmixer, requires capsicum sheet type more complete, and undesirable type chosen and handled or keep its again and use;
The 3rd step, lactic acid bacteria, the unusual Hansenula yeast bacterium of product ester type enlarge to be cultivated: (lactic acid bacterium number is 10 to the mixed culture fermentation bacterial classification pulvis that lactobacillus plantarum, fermentation lactobacillus obtain behind overpopulation expansion cultivation postlyophilization
10Cfu/g), produce the unusual Hansenula yeast bacterium of ester type quantity 10
7More than the cfu/mL.
The 4th step, spice, inoculation: with second step gained material 2% salinity, add 0.05% calcium chloride, 0.05% citric acid, after mixing thoroughly, insert through the lactic acid bacteria of High Density Cultivation and cultivate pulvis 0.05%, producing the unusual Hansenula yeast bacterium of ester type quantity is 0.1%;
The 5th step, sealing and fermenting: the 3rd step gained material is placed round, and with the material compacting, the control temperature of charge is at 37～42 ℃, and heat-preservation fermentation 48h to the material stops fermentation;
The 6th step, filter: fermentation is finished had the semi-finished product of cutting the capsicum special aroma and filter, filtrate can be used as the fermenting agent inoculation of next batch and uses;
The 7th step, seasoning: will filter the back solid content according to taste, batching requirement, adjusting brine concentration is 8%, add batchings such as proper amount of white spirit, monosodium glutamate, Liuyang fermented soya bean, spice, be filled to vial or use in the Plastic Drum, carry out pasteurization 65-75 ℃/10-15min and handle and become finished product.
Technique effect:
1, adopt many bacterium of processing type capsicum pure-blood ferment, fermentation time is short, and the fermentation afterproduct filters to get filtrate, and can recycle as fermentation seed liquid;
2, adopt the less salt one time fermentation, make the salinity of product low, help making capsicum to keep its original nutritional labeling as far as possible, reduce the capsicum nutrient loss, make its product with health role;
3, product pollution to environment in process, conserve water resource have been significantly reduced;
4, the product process operation is simple, process cycle short, keeps the former taste original flavor of product, easier realization suitability for industrialized production, and process is controlled, steady quality.
The specific embodiment
Below, the present invention will be further detailed with embodiment, but it is not limited to any or the similar example of these embodiment.
Embodiment 1:
Fresh processing type capsicum process is cleaned, remove the base of a fruit, arrangement, disinfect back 100Kg raw material, mince into grain of rice size shape with cutmixer behind the cleaning and sterilizing, add 2% salt, 0.05% calcium chloride, 0.05% citric acid, after mixing thoroughly, insert through the lactic acid bacteria of High Density Cultivation and cultivate pulvis 0.05%, producing the unusual Hansenula yeast bacterium of ester type quantity is 0.1%, fermentation 48h, obtain filtrate 10Kg after the filtration, can be used for the next batch inoculation, the liquor of adding 0.5% (more than 50 degree), add the garlic pearls that 0.05% ratio is minced, be filled to after mixing thoroughly in the washed glass bottle, behind the vacuum seal, 65 ℃/10min of pasteurize cooling fast becomes product.Its product salinity is 8.1%, and solable matter content is 13.5%, and color and luster is stable, and brittleness is moderate, and sauce fragrance is outstanding.
Contrast traditional handicraft: fresh processing type capsicum process is cleaned, remove the base of a fruit, arrangement, disinfect back 100Kg raw material, mince into grain of rice size shape with cutmixer behind the cleaning and sterilizing, add 22% salt, 0.05% calcium chloride, 0.05% citric acid, salting period is more than the 30d, filter before the processing, the salt solution 25Kg that contains the capsicum soluble component, remaining solid content washes with water to be adjusted to salinity about 10%, the machinable solid content 45Kg that obtains at last, proportionally add 0.5% liquor (more than 50 degree) then, add the garlic pearls that 0.05% ratio is minced, be filled to after mixing thoroughly in the washed glass bottle, behind the vacuum seal, 65 ℃/15min of pasteurize cooling fast becomes product.Its product salinity is 11.1%, and solable matter content is 3.5%, and product color is stable, and the distinctive local flavor of salted vegetables is arranged.
Embodiment 2
Fresh processing type capsicum process is cleaned, remove the base of a fruit, arrangement, disinfect back 200Kg raw material, mince into grain of rice size shape with cutmixer behind the cleaning and sterilizing, add 2% salt, 0.05% calcium chloride, 0.05% citric acid, after mixing thoroughly, insert through the lactic acid bacteria of High Density Cultivation and cultivate pulvis 0.05%, producing the unusual Hansenula yeast bacterium of ester type quantity is 0.1%, fermentation 48h, obtain filtrate 15Kg after the filtration, can be used for the next batch inoculation, add 0.5% liquor (more than 50 degree), add the garlic pearls that 0.05% ratio is minced, be filled to after mixing thoroughly in the washed glass bottle, behind the vacuum seal, 75 ℃/15min of pasteurize cooling fast becomes product, the product salinity is 8.05%, and solable matter content is 13.8%, and color and luster is stable, brittleness is moderate, and sauce fragrance is outstanding.
Embodiment 3
Fresh processing type capsicum process is cleaned, remove the base of a fruit, arrangement, disinfect back 300Kg raw material, mince into grain of rice size shape with cutmixer behind the cleaning and sterilizing, add 2% salt, 0.05% calcium chloride, 0.05% citric acid, after mixing thoroughly, insert through the lactic acid bacteria of High Density Cultivation and cultivate pulvis 0.05%, producing the unusual Hansenula yeast bacterium of ester type quantity is 0.1%, fermentation 48h, obtain filtrate 15Kg after the filtration, can be used for the next batch inoculation, add 0.5% liquor (more than 50 degree), add the garlic pearls that 0.05% ratio is minced, be filled to after mixing thoroughly in the washed glass bottle, behind the vacuum seal, 70 ℃/15min of pasteurize cooling fast becomes product, the product salinity is 7.95%, and solable matter content is 12.5%, and color and luster is stable, brittleness is moderate, and sauce fragrance is outstanding.
Claims (4)
1. quick fermentation technology method of cutting capsicum, it comprises the steps:
The first step, pretreatment of raw material: after fresh processing type capsicum suitably cleaned with disinfectant, clean up with food-grade water again, go, remove the base of a fruit, choose rotten capsicum, dry or dry in the shade afterwards standby;
Second step, mince: the capsicum that will dry in the shade is minced processing with cutmixer, requires capsicum sheet type more complete, and undesirable type chosen and handled or keep its again and use;
The 3rd step, lactic acid bacteria powder preparation, product ester saccharomycete enlarge to be cultivated: Lactobacillus plantarum (Lactobacillus plantarum), lactobacillus fermenti (Lactobacillus fermentium) enlarge through overpopulation cultivates the mixed culture fermentation bacterial classification pulvis (lactic acid bacterium number is 1010cfu/g) that obtains behind the postlyophilization, and product ester type saccharomycete quantity is more than 107cfu/mL.
The 4th step, spice, inoculation: the second step gained material is added 2% salt, 0.05% calcium chloride, 0.05% citric acid, after mixing thoroughly, insert through the lactic acid bacteria of High Density Cultivation and cultivate pulvis 0.05%, producing ester type saccharomycete quantity is 0.1%;
The 5th step, sealing and fermenting: the 3rd step gained material is placed round, and with the material compacting, the control temperature of charge is at 37～42 ℃, and heat-preservation fermentation 48h to the material stops fermentation;
The 6th step, filter: fermentation is finished had the semi-finished product of cutting the capsicum special aroma and filter, filtrate can be used as the fermenting agent inoculation of next batch and uses;
The 7th step, seasoning: will filter the back solid content according to taste, batching require to add salt to 8%, liquor in right amount, batchings such as monosodium glutamate, Liuyang fermented soya bean, spice, be filled in vial or the foods bag, carry out pasteurization 65-75 ℃/10-15min and handle and become finished product.
2. a kind of purebred quick fermentation production technology of cutting capsicum according to claim 1, it is characterized in that: the capsicum variety of employing is the processing type capsicum, described mixed bacteria is mixed by Lactobacillus plantarum (Lactobacillus plantarum), lactobacillus fermenti (Lactobacillus fermentium), product ester type yeast and forms formation, and lactic acid bacteria is through High Density Cultivation, brine concentration only is 2%, add citric acid, calcium chloride, fermentation time 48-72h.
3. a kind of purebred quick fermentation technology of cutting capsicum according to claim 1 is characterized in that: after inoculation fermentation is finished, can be with the juice that filters as bacterial classification following batch of use, can recycle about 3 times.
4. a kind of purebred quick fermentation technology of cutting capsicum according to claim 1, it is characterized in that: cutting capsicum and can add certain salt and add to 8% after the filtration, promptly can be made into product after can adding 65-75 ℃/10-15min of modulation such as spice, monosodium glutamate, Liuyang fermented soya bean pasteurize afterwards such as garlic simultaneously.
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