CN102068018A - Naturally fermented chilli sauce and preparation method thereof - Google Patents
Naturally fermented chilli sauce and preparation method thereof Download PDFInfo
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- CN102068018A CN102068018A CN2009101940348A CN200910194034A CN102068018A CN 102068018 A CN102068018 A CN 102068018A CN 2009101940348 A CN2009101940348 A CN 2009101940348A CN 200910194034 A CN200910194034 A CN 200910194034A CN 102068018 A CN102068018 A CN 102068018A
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- capsicum
- glucose
- tabasco
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 title abstract 9
- 235000015067 sauces Nutrition 0.000 title abstract 8
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 25
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 23
- 239000008103 glucose Substances 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 244000305267 Quercus macrolepis Species 0.000 claims abstract description 11
- 235000016976 Quercus macrolepis Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000208293 Capsicum Species 0.000 claims description 50
- 235000002566 Capsicum Nutrition 0.000 claims description 50
- 239000001390 capsicum minimum Substances 0.000 claims description 45
- 235000015193 tomato juice Nutrition 0.000 claims description 34
- 230000001954 sterilising Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 229940004208 Lactobacillus bulgaricus Drugs 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N Vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 abstract description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 abstract description 3
- VXMKYRQZQXVKGB-CWWHNZPOSA-N Tannin Chemical compound O([C@H]1[C@H]([C@@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]([C@H]2O)O1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 VXMKYRQZQXVKGB-CWWHNZPOSA-N 0.000 abstract description 2
- 125000003118 aryl group Chemical class 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 150000002989 phenols Chemical class 0.000 abstract description 2
- 235000018553 tannin Nutrition 0.000 abstract description 2
- 229920001864 tannin Polymers 0.000 abstract description 2
- 239000001648 tannin Substances 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 2
- 229920005610 lignin Polymers 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- -1 tannin Chemical class 0.000 abstract 1
- 229940117960 vanillin Drugs 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000001580 bacterial Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 101710024786 AFB1 Proteins 0.000 description 1
- 210000000577 Adipose Tissue Anatomy 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 101700066917 GRH1 Proteins 0.000 description 1
- 230000036740 Metabolism Effects 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 206010039447 Salmonellosis Diseases 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 206010040550 Shigella infection Diseases 0.000 description 1
- 229940076185 Staphylococcus aureus Drugs 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 208000001407 Vascular Headache Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229940045997 Vitamin A Drugs 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000002906 microbiologic Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000001717 pathogenic Effects 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 230000002269 spontaneous Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
Abstract
The invention relates to the technical field of deep processing of chilli, in particular to naturally fermented chilli sauce and a preparation method thereof. The naturally fermented chilli sauce comprises the following raw materials in part by weight: 60 to 90 parts of fermented chilli liquid, 10 to 30 parts of fermented tomato sauce, 2 to 5 parts of glucose, 0.1 to 0.5 part of lactic acid and 1 to 3 parts of yeast liquid. The preparation method of the naturally fermented chilli sauce mainly comprises the steps of preparing the fermented chilli liquid, preparing the fermented tomato sauce and blending finished sauce. The used oak barrel has certain air permeability, so that oxygen can slowly permeate the oak barrel to make pungency soft; meanwhile, the chilli can absorb a series of aromatic materials such as vanillin and water-soluble phenol compounds such as tannin, from lignin, so that flavor is more unique; and natural fermentation is performed through natural strains, so that the obtained naturally fermented chilli sauce has soft flavor and rich nutrition.
Description
Technical field
The present invention relates to capsicum deep process technology field, be specifically related to a kind of natural fermented Tabasco and preparation method thereof.
Background technology
Capsicum is nutritious, contains carrotene, Alphalin and Vitamin C, and the antioxidant that these are abundant is in the energy and the harmful oxygen molecule free radical in the body, so as to the protection health; Capsicum has the strong effect that stimulates circulation, can improve be afraid of cold, symptom such as frostbite, vascular headache; Capsicum can also quicken metabolism with reach the burning body fat effect, thereby play antiobesity action.
Fermented capsicum is to utilize to ferment attached to the microorganism on capsicum surface to form, and is delicious good to eat, and stomach strengthening and digestion promoting is popular to people deeply.The nutritional labeling of fermented capsicum is very abundant, except that containing nutritional labelings such as protein, dietary fiber, calcium, phosphorus, iron, carrotene, capsicim, also contains nutritional labelings such as vitamin A, B1, B2, C.Simultaneously, because the fermentation of beneficial bacterium, the metabolite of generation gives fermented capsicum certain functional again.Therefore, fermented capsicum becomes unfailing for thousands of years product among the people.At present, the fermented capsicum product on the market adopts the mode of adding bacterial classification that capsicum is fermented fast mostly, and the product taste that this too industrialized mode of production obtains is single, can only improve its taste by the various flavor enhancements of follow-up interpolation; Because fermentation time is too short, the capsicum product pungent of gained is too strong, and consumer groups are few.
Summary of the invention
The purpose of this invention is to provide that a kind of pungent is soft, unique flavor, nutritious natural fermented Tabasco and preparation method thereof.
The object of the present invention is achieved like this:
A kind of natural fermented Tabasco is counted by weight, comprises following raw material composition:
60~90 parts of fermented capsicum liquid;
10~30 parts of fermentation tomato juices;
2~5 parts of glucose;
0.1~0.5 part of lactic acid;
1~3 part of yeast juice;
Wherein said fermented capsicum liquid is that bright capsicum is cleaned, and is ground into sheet after draining the water, and in the oak barrel of packing into, adds salt, sugar and glucose, seals, and ferment at 18 ℃~25 ℃ obtained in 1 year;
Wherein said fermentation tomato juice is with the tomato juice sterilization, adds the lactobacillus bulgaricus sealing after the sterilization, obtains in 18 hours 35 ℃ of fermentations.
Preferably, natural fermented Tabasco is characterized in that: count by weight, comprise following raw material composition:
70~80 parts of fermented capsicum liquid;
15~25 parts of fermentation tomato juices;
3~4 parts of glucose;
0.2~0.4 part of lactic acid;
2~3 parts of yeast juices;
More preferred, natural fermented Tabasco is characterized in that: count by weight, comprise following raw material composition:
75 parts of fermented capsicum liquid;
20 parts of fermentation tomato juices;
3 parts of glucose;
0.3 part of lactic acid;
2 parts of yeast juices;
Wherein said fermented capsicum liquid is counted by weight, comprises following raw material composition:
8~18 parts of salt;
70~92 parts in bright capsicum;
1~3 part of sugar;
3~5 parts of glucose;
The solid shape content of wherein said tomato juice is 10%, the quality of described lactobacillus bulgaricus be tomato juice quality 0.5%~1%.
The preparation method of above-mentioned natural fermented Tabasco may further comprise the steps:
(1) 70~92 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 8~18 portions of salt, 1~3 portion of sugar, 3~5 parts of glucose seal;
(3) fermented 1 year at 18 ℃~25 ℃, obtain fermented capsicum liquid;
(4) will consolidate shape content is that 10% tomato juice carries out sterilization, is incorporated as 0.5%~1% lactobacillus bulgaricus sealing of tomato juice quality again, obtains the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 60~90 parts of fermented capsicum liquid and 10~30 parts of mixing of fermentation tomato juice, be 60~65 ℃ in temperature, pressure is that 20~25Mpa pulverizes and grinds evenly;
(6) add 2~5 parts of glucose again, 0.1~0.5 part of lactic acid, 1~3 part of yeast juice stirs sterilization.
Beneficial effect of the present invention is: this natural fermented Tabasco, and meter comprises following raw material composition: 60~90 parts of fermented capsicum liquid by weight, 10~30 parts of fermentation tomato juices, 2~5 parts of glucose, 0.1~0.5 part of lactic acid, 1~3 part of yeast juice, wherein said fermented capsicum liquid is that bright capsicum is cleaned, and is ground into sheet after draining the water, in the oak barrel of packing into, add salt, sugar and glucose, seal, ferment at 18 ℃~25 ℃ obtained in 1 year; Wherein said fermentation tomato juice is with the tomato juice sterilization, adds the lactobacillus bulgaricus sealing after the sterilization, obtains in 18 hours 35 ℃ of fermentations.The used oak barrel of the present invention has certain gas permeability, oxygen can slowly be penetrated in the wooden barrel, make pungent soft, capsicum can draw a series of aromatic substance such as vanillic aldehyde and phenolic compound such as tannin soluble in water from wooden simultaneously, makes local flavor become unique more; The present invention utilizes natural bacterial classification spontaneous fermentation, resulting natural fermented Tabasco, and local flavor is soft, and is nutritious.
The specific embodiment
Below in conjunction with embodiment the present invention is done explanation in further detail.
Embodiment 1
(1) 70 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 8 portions of salt, 1 portion of sugar, 3 parts of glucose seal;
(3) fermented 1 year at 18 ℃, obtain fermented capsicum liquid;
(4) by weight, be that 10% tomato juice carries out sterilization for 100 parts with solid shape content, add 0.5 part lactobacillus bulgaricus sealing again, obtained the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 60 parts of fermented capsicum liquid and 10 parts of mixing of fermentation tomato juice, be 60 ℃ in temperature, pressure is that 20Mpa pulverizes and grinds evenly;
(6) add 2 parts of glucose again, 0.1 part of lactic acid, 1 part of yeast juice stirs sterilization.Embodiment 2
(1) 80 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 10 portions of salt, 2 portions of sugar, 4 parts of glucose seal;
(3) fermented 1 year at 20 ℃, obtain fermented capsicum liquid;
(4) by weight, be that 10% tomato juice carries out sterilization for 100 parts with solid shape content, add 0.8 part lactobacillus bulgaricus sealing again, obtained the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 75 parts of fermented capsicum liquid and 20 parts of mixing of fermentation tomato juice, be 62 ℃ in temperature, pressure is that 22Mpa pulverizes and grinds evenly;
(6) add 3 parts of glucose again, 0.3 part of lactic acid, 2 parts of yeast juices stir sterilization.
Embodiment 3
(1) 92 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 18 portions of salt, 3 portions of sugar, 5 parts of glucose seal;
(3) fermented 1 year at 25 ℃, obtain fermented capsicum liquid;
(4) by weight, be that 10% tomato juice carries out sterilization for 100 parts with solid shape content, add 1 part lactobacillus bulgaricus sealing again, obtained the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 90 parts of fermented capsicum liquid and 30 parts of mixing of fermentation tomato juice, be 65 ℃ in temperature, pressure is that 25Mpa pulverizes and grinds evenly;
(6) add 5 parts of glucose again, 0.5 part of lactic acid, 3 parts of yeast juices stir sterilization.The quality detecting index of the natural fermented Tabasco that embodiment 1 to 3 makes all satisfies following index.
Physical and chemical index | |
Project | Index |
Salt (in NaCl), g/100g≤ | 10 |
Total acid, g/100g 〉= | 2.5 |
Total arsenic (in As), mg/kg≤ | 0.5 |
Plumbous (Pb), mg/kg≤ | 1 |
AFB1 ug/kg≤ | 5 |
Microbiological indicator | |
Project | Index |
Total plate count, cfu/g≤ | 1000 |
Coliform MPN/100g≤ | 30 |
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Must not detect |
Above content is preferred embodiment of the present invention only, and for those of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (6)
1. natural fermented Tabasco is characterized in that: meter by weight comprises that following raw material forms:
60~90 parts of fermented capsicum liquid;
10~30 parts of fermentation tomato juices;
2~5 parts of glucose;
0.1~0.5 part of lactic acid;
1~3 part of yeast juice;
Wherein said fermented capsicum liquid is that bright capsicum is cleaned, and is ground into sheet after draining the water, and in the oak barrel of packing into, adds salt, sugar and glucose, seals, and ferment at 18 ℃~25 ℃ obtained in 1 year;
Wherein said fermentation tomato juice is with the tomato juice sterilization, adds the lactobacillus bulgaricus sealing after the sterilization, obtains in 18 hours 35 ℃ of fermentations.
2. natural fermented Tabasco according to claim 1 is characterized in that: count by weight, comprise following raw material composition:
70~80 parts of fermented capsicum liquid;
15~25 parts of fermentation tomato juices;
3~4 parts of glucose;
0.2~0.4 part of lactic acid;
2~3 parts of yeast juices.
3. natural fermented Tabasco according to claim 1 is characterized in that: count by weight, comprise following raw material composition:
75 parts of fermented capsicum liquid;
20 parts of fermentation tomato juices;
3 parts of glucose;
0.3 part of lactic acid;
2 parts of yeast juices.
4. according to any described natural fermented Tabasco of claim 1~3, it is characterized in that: described fermented capsicum liquid, count by weight, comprise following raw material composition:
8~18 parts of salt;
70~92 parts in bright capsicum;
1~3 part of sugar;
3~5 parts of glucose.
5. according to any described natural fermented Tabasco of claim 1~3, it is characterized in that: the solid shape content of described tomato juice is 10%, the quality of described lactobacillus bulgaricus be tomato juice quality 0.5%~1%.
6. the preparation method of any described natural fermented Tabasco of claim 1~3 is characterized in that: may further comprise the steps:
(1) 70~92 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 8~18 portions of salt, 1~3 portion of sugar, 3~5 parts of glucose seal;
(3) fermented 1 year at 18 ℃~25 ℃, obtain fermented capsicum liquid;
(4) will consolidate shape content is that 10% tomato juice carries out sterilization, is incorporated as 0.5%~1% lactobacillus bulgaricus sealing of tomato juice quality again, obtains the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 60~90 parts of fermented capsicum liquid and 10~30 parts of mixing of fermentation tomato juice, be 60~65 ℃ in temperature, pressure is that 20~25Mpa pulverizes and grinds evenly;
(6) add 2~5 parts of glucose again, 0.1~0.5 part of lactic acid, 1~3 part of yeast juice stirs, and sterilization promptly gets natural fermented Tabasco.
Priority Applications (1)
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CN2009101940348A CN102068018B (en) | 2009-11-20 | 2009-11-20 | Naturally fermented chilli sauce and preparation method thereof |
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CN2009101940348A CN102068018B (en) | 2009-11-20 | 2009-11-20 | Naturally fermented chilli sauce and preparation method thereof |
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CN102068018A true CN102068018A (en) | 2011-05-25 |
CN102068018B CN102068018B (en) | 2012-07-04 |
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Cited By (5)
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CN102599573A (en) * | 2012-03-26 | 2012-07-25 | 湖南农业大学 | Fermented pepper beverage and processing method thereof |
CN103082266A (en) * | 2013-02-07 | 2013-05-08 | 贵州神奇投资有限公司 | Probiotics-containing tomato chilli sauce and preparation method thereof |
CN105603011A (en) * | 2016-02-26 | 2016-05-25 | 同济大学 | Method for preparing acetic acid by utilizing kitchen waste fermentation and used device |
CN105995917A (en) * | 2016-05-12 | 2016-10-12 | 四川农业大学 | Pickled chili sauce and making method thereof |
CN106690235A (en) * | 2016-12-01 | 2017-05-24 | 浙江百惠生物科技有限公司 | Chili enzyme for seasoning |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101238875B (en) * | 2007-07-05 | 2012-02-15 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
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2009
- 2009-11-20 CN CN2009101940348A patent/CN102068018B/en active Active
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102599573A (en) * | 2012-03-26 | 2012-07-25 | 湖南农业大学 | Fermented pepper beverage and processing method thereof |
CN102599573B (en) * | 2012-03-26 | 2013-01-23 | 湖南农业大学 | Fermented pepper beverage and processing method thereof |
CN103082266A (en) * | 2013-02-07 | 2013-05-08 | 贵州神奇投资有限公司 | Probiotics-containing tomato chilli sauce and preparation method thereof |
CN105603011A (en) * | 2016-02-26 | 2016-05-25 | 同济大学 | Method for preparing acetic acid by utilizing kitchen waste fermentation and used device |
CN105995917A (en) * | 2016-05-12 | 2016-10-12 | 四川农业大学 | Pickled chili sauce and making method thereof |
CN105995917B (en) * | 2016-05-12 | 2020-01-07 | 四川农业大学 | Pickled pepper sauce and preparation method thereof |
CN106690235A (en) * | 2016-12-01 | 2017-05-24 | 浙江百惠生物科技有限公司 | Chili enzyme for seasoning |
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Address after: Southern China industrial city in Guangdong province Dongguan city Liaobu town 523000 Pine Road No. 3 Guangdong baiweijia flavor industry Polytron Technologies Inc Patentee after: Guangdong baiweijia flavor industry Polytron Technologies Inc Address before: Liaobu Town, Guangdong city of Dongguan Province on the 523416 Dongguan City Tuen Industrial Zone baiweijia Food Co. Ltd. Patentee before: Dongguan Baiweijia Food Co., Ltd. |