CN102318803A - Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods - Google Patents
Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods Download PDFInfo
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- CN102318803A CN102318803A CN201110161967A CN201110161967A CN102318803A CN 102318803 A CN102318803 A CN 102318803A CN 201110161967 A CN201110161967 A CN 201110161967A CN 201110161967 A CN201110161967 A CN 201110161967A CN 102318803 A CN102318803 A CN 102318803A
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Abstract
The present invention relates to a kind of direct putting type lactobacillus-fermented and make the accessory formula of chilli bean cotyledon and the preparation method of chilli bean cotyledon goods thereof, belong to biotechnology and field of food.This accessory formula is that the rehydration chilli green pepper base raw material of 65-80% is that the addition (G/G) of weight basis is: edible salt: 5.00-12.50%, happy U.S. lactobacillus preparation: the 0.50-1.50% of bean cotyledon type bubble with the water content after cleaning and dipping is handled.The preparation method of said lactobacillus-fermented chilli bean cotyledon is: earlier chilli is cleaned, soaks, pulverizes; And then with edible salt with the bubble happy clearweed lobe type lactobacillus preparation be added into uniform mixing in the green pepper base; Fermentation process obtains lactobacillus-fermented chilli green pepper base in the input container, adds sweet lobe at last and can obtain the bean cotyledon goods.Utilize accessory formula of the present invention both can adopt tradition to shine the system fermentation naturally, also can select heat-preservation fermentation, the fermenting-ripening time significantly shortens, and the color, smell and taste of product better, freshness is higher, have good stability.
Description
Technical field
The present invention relates to a kind of direct putting type lactobacillus-fermented and make the accessory formula of chilli bean cotyledon and the preparation method of goods thereof, belong to biotechnology and field of food.
Background technology
Bean paste is one of Sichuan three big well-known bean cotyledon goods.It is taken the course of its own on selection and technology, and is unusual, and selected first-class bright red hot pepper, second-rate green broad bean, sound flour, refined edible salt are raw material, through turn over for a long time, shine, traditional handicraft such as dew is natural smartly makes fermentation and form.Strong and brisk in tastely but do not add any spices; Color and luster is glossy but not to add any grease; Complete lean on the good of meticulous process technology and raw material and reach all good standards of color, have heavy, scarlet glossy, the capsicum piece is big, aftertaste the is fragrant and sweet characteristics of pungent, is the seasoning good merchantable brand of using always in the flavor recipe of river, and the title of " Sichuan cuisine soul " is arranged.
The production technology of bean paste comprises the making of sweet lobe, making and living fragrant 3 important stages of mixing back ferment of capsicum base, and concrete processing step is following:
1, sweet lobe is made
Broad bean one screening one removal of impurities one shelling one lobe grain one immersion one mix wheat flour one inoculation-Cheng Quyi adds salt solution one and mixes a bent fermentation one maintenance one ripe sweet lobe
2, the capsicum base is made
Bright red hot pepper one goes a removal of impurities one cleaning to drain a grating one salt marsh one fermentation one pouring and waters a maintenance one ripe green pepper base
3, the back ferment of bean paste is made
Ripe sweet lobe+ripe capsicum base one dissolves-mends salt-moisturizing one and goes into cylinder (pond) mix one Exposure to Sunlight one night dew one and turn over base one maintenance one and check a ripe bean paste
Because bright capsicum purchase is seasonal strong, enterprise often need take a large amount of places and fund; Quality with in season capsicum is uneven, and the quality of bean cotyledon is had great influence; A large amount of capsicum base management also are the things of comparison difficulty, so a lot of enterprise brings into use chilli fermentation bean paste.But; Adopt the traditional zymotic mode of " weather exposure " often need reach 5-6 month; That have even the fermentation time in 1 year; And the conversion of the 8 ℃ round the clock～l0 ℃ temperature difference of going round and beginning again just helps the breeding of multiple beneficial microbial growth, and then helps fully and the completely compound fermentation of material.
Be not difficult to find out that existing bean paste adopts traditional handicraft or improved traditional handicraft to be made, owing to receive the restriction of natural conditions; Its fermentation time is long; Attenuation degree is uneven, and the local flavor of product and quality are also unstable, have seriously restricted the development of manufacturing enterprise.Therefore; Industry is badly in need of changing its existing situation through technological progress, reduces the operation costs of project, realizes the transformation of spontaneous fermentation to the controlling fermentation processing mode; Long-term fermentation is to the transformation of short-term fermentation; The high strength operation is to low intensive transformation, and the open-air transformation of making to indoor processing finally realizes the great-leap-forward development of industry.
Summary of the invention
Fermentation time was long when the present invention was intended to overcome prior art making chilli bean cotyledon; Quality is unstable, and it is inhomogeneous to ferment, and is difficult for removing the distinctive raw taste of chilli; The defective that operation costs are higher provides a kind of preparation method who makes the accessory formula and the goods thereof of lactic acid bacteria bean cotyledon.The present invention shortened to traditional manufacturing time about 1 month by 5-6 month and accomplishes, and the production of products mode can be used multiple rounds such as traditional bar pond, pithos or Da Chi fermentation; Fermentation temperature both can adopt normal temperature fermentation, also can select heat-preservation fermentation, had the auxiliary material that promotes fermentation through interpolation simultaneously, thereby had significantly shortened the maturation time of fermentation, and the improved flavour of product, color and luster is more bright-coloured, freshness is higher, stability is better.
The objective of the invention is that following technical scheme realizes through implementing.
A kind of accessory formula of making lactobacillus-fermented chilli bean cotyledon is characterized in that: with the water content after cleaning and dipping is handled is that the rehydration chilli green pepper base raw material of 65-80% is that the addition (G/G) of weight basis is:
Edible salt: 5.00-12.50% wherein reserves face salt 5.00-10.00%,
Happy U.S. lactobacillus preparation: the 0.50-1.50% of bean cotyledon type bubble,
The happy U.S. lactobacillus preparation of said bean cotyledon type bubble is by happy U.S. lactobacillus preparation of bubble and fermentable sugar, the dry powder that mixes for 2-6:1000 by weight ratio.
The happy U.S. lactobacillus preparation of said bubble is the trade name of fermented vegetable agent, this fermented vegetable agent be by Lactobacillus plantarum 550 (
Lactobacillus plantaerun550) and Bu Shi lactobacillus 225 (
Lactobacillus buchneri225) the compound lactobacillus powder that is made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., denomination of invention is in the patent of invention of " a kind of leavening of making pickles and preparation method thereof ".
Said fermentable sugar comprises sucrose, maltose, glucose, fructose and galactolipin etc.
The preparation method of said lactobacillus-fermented chilli bean cotyledon is undertaken by following processing step:
The making of A, lactic acid bacteria chilli green pepper base: comprise the immersion treatment of chilli, the activation of happy beautiful (bean cotyledon type) lactobacillus preparation of bubble and the fermentation process process of green pepper base, concrete steps are following:
The immersion treatment of a, chilli
Chilli is removed the capsicum base of a fruit, add 4-5 doubly (G/G) water logging bubble remove silt with flushing with clean water again after 8-12 hour, be ground into big or small 0.5-1.0 centimetre granular, add edible salt by green pepper base gross weight then, it is subsequent use to mix the back thoroughly;
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
The 30-35 ℃ warm water of the happy U.S. lactobacillus preparation of bean cotyledon type bubble with 2 times of weight is fully dissolved, leave standstill 25-30 minute after, adopt in the subsequent use green pepper base of spray pattern adding step a, mix is even;
The fermentation process of c, green pepper base
The green pepper base that step b is added with edible salt and activation bacterium liquid is poured in the pond, and a bamboo cage is respectively put at the diagonal angle, pond, is convenient to therefrom take out the salt solution circulation and waters pouring green pepper base; After the green pepper base has been adorned, take out in the pond salt solution circulation with immersible pump and water and drench the green pepper base, every day at the upper and lower noon respectively circulated 1.5-2.0 hour; After circulation 4-5 days, on the green pepper base, sprinkle the face salt of reservation continuously, cover plastic sheeting; Again on the film around the pond with salt, compacting sealed fermenting 15-45 days promptly obtains lactobacillus-fermented chilli green pepper base;
The green pepper base that perhaps step b is added with edible salt and activation bacterium liquid is poured in outdoor container or the indoor round; Charge is controlled at 80-90%, after manual stirring 2-4 time, on the green pepper base, sprinkles the face salt of reservation; Cover plastic sheeting; Again on the film around the container with salt, the compacting sealed fermenting promptly obtains lactobacillus-fermented chilli green pepper base.
The fermentation time of said outdoor container is: 15-20 days summer and autumn, winter-spring season 30-45 days.
Said outdoor container comprises pithos, bar pond, pickles pond etc.
Fermentation time when said indoor round places indoor heat insulating 28-30 ℃ is 15-20 days.
Said indoor round comprises pithos, Plastic Drum, stainless cylinder of steel etc.
The making of B, lactic acid bacteria bean cotyledon: adopt following manner one or mode two:
Mode one: by weight; In lactobacillus-fermented chilli green pepper base, add sweet lobe of 20-25%, 0.05% potassium sorbate is mixed bottling thoroughly, adds the rapeseed oil of gross weight 10-15% again on the bean cotyledon surface; Keep pasta to exceed bean cotyledon 0.5cm at least, add the cap seal bottle and can make chilli oil bean cotyledon product;
Mode two: by weight; Sweet lobe that in lactobacillus-fermented chilli green pepper base, adds 20-25%; After mending the water of salt, 5.0-8.0% of 8.0-15.0% again, mix thoroughly in the bar pond of packing into, stir 2-4 time back and forth with mixer; Weather exposure stirs fermentation and can make the bean paste product in 4-5 month again.
The Sweet lobe sub is to soak beans, bleaching cook, spices, mix Other of, fermentation, drying, seasoning, proofing or insulation mature beans fermented products, can be made, but also for commercial products.
Useful technique effect of the present invention shows:
1. realized the lactic acid bacteria flora quick breeding, strengthened the bean cotyledon lactobacillus-fermented process, practiced thrift nutrient matrix
Bean cotyledon is traditional vegetable product of lactobacillus-fermented, is lactobacillus food.The bean cotyledon raw material is packed in pithos or the bar pond and need stirred it discontinuously or circulate; Purpose is to get rid of the air of sneaking into wherein as best one can; Create the good anaerobic environment of suitable lactic acid bacteria breeding growth; Be the essential condition of lactic acid bacteria breeding growth, thereby realize promoting the purpose of lactic acid bacteria breeding growth.Though created certain condition, can form needs the regular hour before the dominant microflora, will consume valuable nutrient matrix simultaneously, can cause wretched insufficiency to the formation of later beneficiating ingredient material.Because the happy U.S. lactic acid bacteria of bubble not only contains a large amount of purebred compound lactobacillus, and also has the nutriment that is fit to the growth of microorganism breeding, so can realize the quick growth and breeding of lactic acid bacteria, suppresses the growth and breeding of harmful assorted bacterium; Also created the good basis condition simultaneously for later color and luster, the formation of aroma-producing substance and the increase of useful concentration of substrate.
2. form substrate fast
The quick growth of superior microorganism, and then fermentation produces various useful products, is decomposed to form multiple small-molecule substance, technical indicator have reached each item index of 150-180 days fermentation chilli about 1 month the time.
3. shortened the maturation time of bean cotyledon product
Because adding the happy U.S. lactobacillus preparation of the bubble of use, the present invention has premium properties; Acidproof, salt tolerant, fermenting power are strong; Thereby form with natural selection and to compare; Not only the quality of goods is improved significantly, and also shortening greatly of the maturation time of making, and shows that mainly the following aspects: A, lactic acid bacteria dominant microflora form in advance; The formation in advance of B, enzyme system has promoted the formation in advance of substrate, and content has reached higher level; C, in advance reach certain density substrate after, promoted the biochemical reaction of capsicum.The color development biochemical reaction has formed good color and luster; The esterification biochemical reaction has promoted the formation of fragrance; And esterification is invertibity reaction, has only the new substrate material of continuous assurance constantly to produce and remain under the precondition of higher level and could guarantee continuing to increase of fragrance matter; The production of products time was shortened to about 1 month by traditional 150-180 days time.
4. significantly improve the biological safety of goods
The happy U.S. lactobacillus preparation self of the bubble that adds does not possess the ability that forms amino acid decarboxylases and nitrate reductase; Self can not form biogenic amine and nitrite during the fermentation; And the aflatoxin in the chilli of can also degrading and the residual quantity of agricultural chemicals, compare harmful components with conventional method and obtained reduction.
5. product property is good
Have the auxiliary material that promotes fermentation through interpolation, significantly shortened the fermenting-ripening time that bean cotyledon is made, and the product color, smell and taste are better, freshness is higher, brittleness is better, have good stability.
6. modernized factory production method becomes possibility
Through changing the manufacture craft condition, realized factory's modern production, can adopt Tao Tan and sealable container to carry out the indoor heat insulating fermenting and producing, product quality is not only controlled, and good stability, product property are high.
The specific embodiment
The making of embodiment 1 Da Chi lactic acid bacteria chilli green pepper base
The immersion treatment of a, chilli
The selection color is scarlet, pungent is strong, the chilli that rots is gone mouldy, do not had to nothing, and chilli is removed the capsicum base of a fruit, puts into bean cotyledon bar pond, adds 4-5 clear water doubly, puts an individual bamboo fence on top, bar pond, puts stone again, so that capsicum can all be flooded.After soaking a night (8-12 hour), remove silt, pulverize subsequent use with flushing with clean water; Then by every double centner green pepper base with 10 kilograms of salt, promptly always using the salt amount is 10%, first totalling stirs with 90% of salt amount, remaining 10% as the face salt of reserving, as then staying salt 50kg as face salt by 5 tons of calculating.
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
Take by weighing happy beautiful (bean cotyledon type) lactobacillus preparation of 1.0% bubble by green pepper base total, fully dissolve with 30-35 ℃ of warm water of 2 times of bacterium powder, leave standstill 25-30 minute after, adopt in the spray pattern adding green pepper base, mix is even.
The fermentation process of c, green pepper base
Pour the green pepper base that is added with edible salt and activation bacterium liquid in the pond (bamboo cage is respectively put at the diagonal angle, pond, is convenient to therefrom take out the salt solution circulation and waters pouring green pepper base), after the green pepper base has been adorned; Take out in the pond salt solution circulation with immersible pump and water and drench the green pepper base, every day at the upper and lower noon respectively circulated 1.5-2.0 hour, after circulating continuously 4-5 days; On the green pepper base, sprinkle the face salt of reservation; Cover plastic sheeting, again on the film around the pond with salt, the compacting sealed fermenting can obtain lactobacillus-fermented chilli green pepper base in 30-45 days.
The making of embodiment 2 pithos lactic acid bacteria chilli green pepper bases
The immersion treatment of a, chilli
The selection color is scarlet, pungent is strong, the chilli that rots is gone mouldy, do not had to nothing, and chilli is removed the capsicum base of a fruit, puts into bean cotyledon bar pond, adds 4-5 clear water doubly, puts an individual bamboo fence on top, bar pond, puts stone again, so that capsicum can all be flooded.After soaking a night (8-12 hour), remove silt, pulverize subsequent use with flushing with clean water; Then by every double centner green pepper base with 12 kilograms of salt, promptly always using the salt amount is 12%, first totalling stirs with 95% of salt amount, remaining 5% uses as the face salt of reserving.
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
Take by weighing happy beautiful (bean cotyledon type) lactobacillus preparation of 1.2% bubble by green pepper base total, fully dissolve with 30-35 ℃ of warm water of 2 times of bacterium powder, leave standstill 25-30 minute after, adopt in the spray pattern adding green pepper base, mix is even.
The fermentation process of c, green pepper base
The green pepper base that is added with edible salt and activation bacterium liquid is poured in the pithos into every cylinder charging 85%, manual stirring 2 times.The face salt that sprinkles reservation covers plastic sheeting on the green pepper base, again on the film around the pithos with salt, the compacting sealed fermenting, can obtain lactobacillus-fermented chilli green pepper base at 15-20 days summer and autumn, winter-spring season 30-45 days.
The making of 3 ponds of embodiment lactic acid bacteria chilli green pepper base
The processing mode of A, chilli raw material
The immersion treatment of a, chilli
The selection color is scarlet, pungent is strong, the chilli that rots is gone mouldy, do not had to nothing, and chilli is removed the capsicum base of a fruit, puts into bean cotyledon bar pond, adds 4-5 clear water doubly, puts an individual bamboo fence on top, bar pond, puts stone again, so that capsicum can all be flooded.After soaking a night (8-12 hour), remove silt, pulverize subsequent use with flushing with clean water; Then by every double centner green pepper base with 8 kilograms of salt, promptly always using the salt amount is 8%, first totalling stirs with 92% of salt amount, remaining 8% uses as the face salt of reserving.
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
Take by weighing happy beautiful (bean cotyledon type) lactobacillus preparation of 0.8% bubble by green pepper base total, fully dissolve with 30-35 ℃ of warm water of 2 times of bacterium powder, leave standstill 25-30 minute after, adopt in the spray pattern adding green pepper base, mix is even.
The fermentation process of c, green pepper base
The green pepper base that is added with edible salt and activation bacterium liquid is poured in the pithos; Every pond charging 80% is stirred 2 times with mixer back and forth, and the face salt that sprinkles reservation is on the green pepper base; Cover plastic sheeting; Again on the film around the pond with salt, compacting sealed fermenting 15-20 summer and autumn days, winter-spring season 30-45 days can obtain lactobacillus-fermented chilli green pepper base.
The making of embodiment 4 indoor heat insulating lactic acid bacteria chilli green pepper bases
The processing mode of A, chilli raw material
The immersion treatment of a, chilli
The selection color is scarlet, pungent is strong, the chilli that rots is gone mouldy, do not had to nothing, and chilli is removed the capsicum base of a fruit, puts into bean cotyledon bar pond, adds 4-5 clear water doubly, puts an individual bamboo fence on top, bar pond, puts stone again, so that capsicum can all be flooded.After soaking a night (8-12 hour), remove silt, pulverize subsequent use with flushing with clean water; Then by every double centner green pepper base with 12 kilograms of salt, promptly always using the salt amount is 12%, first totalling stirs with 93% of salt amount, remaining 7% uses as the face salt of reserving.
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
Take by weighing happy beautiful (bean cotyledon type) lactobacillus preparation of 1.2% bubble by green pepper base total, fully dissolve with 30-35 ℃ of warm water of 2 times of bacterium powder, leave standstill 25-30 minute after, adopt in the spray pattern adding green pepper base, mix is even.
The fermentation process of c, green pepper base
The green pepper base that is added with edible salt and activation bacterium liquid is poured in the indoor round, and charge is 87%, stirs to mix for 2 times; The face salt that sprinkles reservation is on the green pepper base; Cover plastic sheeting, again on the film around the container with salt, the airtight indoor heat insulating of compacting is to 28-30 ℃; Fermented 15-20 days, and can obtain lactobacillus-fermented chilli green pepper base.
The making of embodiment 5 lactic acid bacteria chilli green pepper base chilli oil bean cotyledons
The processing mode of A, chilli raw material
The immersion treatment of a, chilli
The selection color is scarlet, pungent is strong, the chilli that rots is gone mouldy, do not had to nothing, and chilli is removed the capsicum base of a fruit, puts into bean cotyledon bar pond, adds 4-5 clear water doubly, puts an individual bamboo fence on top, bar pond, puts stone again, so that capsicum can all be flooded.After soaking a night (8-12 hour), remove silt, pulverize subsequent use with flushing with clean water; Then by every double centner green pepper base with 12 kilograms of salt, promptly always using the salt amount is 12%, first totalling stirs with 94% of salt amount, remaining 6% uses as the face salt of reserving.
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
Take by weighing happy beautiful (bean cotyledon type) lactobacillus preparation of 1.2% bubble by green pepper base total, fully dissolve with 30-35 ℃ of warm water of 2 times of bacterium powder, leave standstill 25-30 minute after, adopt in the spray pattern adding green pepper base, mix is even.
The fermentation process of c, green pepper base
The green pepper base that is added with edible salt and activation bacterium liquid is poured in the pithos, and every pond charging 90% is stirred 2 times with mixer back and forth; The face salt that sprinkles reservation covers plastic sheeting on the green pepper base, again on the film around the pond with salt; Compacting is airtight; Be incubated 28-30 ℃, fermented 15-20 days, can obtain lactobacillus-fermented chilli green pepper base.
The making of B, lactic acid bacteria bean cotyledon
By weight; In lactobacillus-fermented chilli green pepper base, add sweet lobe of 20-25%, 0.05% potassium sorbate is mixed bottling thoroughly, adds the rapeseed oil of gross weight 10-15% again on the bean cotyledon surface; Keep pasta to exceed bean cotyledon 0.5cm at least, add the cap seal bottle and can make chilli oil bean cotyledon product.
The making of embodiment 6 lactic acid bacteria chilli green pepper base bean cotyledons
The processing mode of A, chilli raw material
The immersion treatment of a, chilli
The selection color is scarlet, pungent is strong, the chilli that rots is gone mouldy, do not had to nothing, and chilli is removed the capsicum base of a fruit, puts into bean cotyledon bar pond, adds 4-5 clear water doubly, puts an individual bamboo fence on top, bar pond, puts stone again, so that capsicum can all be flooded.After soaking a night (8-12 hour), remove silt, pulverize subsequent use with flushing with clean water; Then by every double centner green pepper base with 12.5 kilograms of salt, promptly always using the salt amount is 12.5%, first totalling stirs with 91% of salt amount, remaining 9% uses as the face salt of reserving.
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
Take by weighing happy beautiful (bean cotyledon type) lactobacillus preparation of 1.2% bubble by green pepper base total, fully dissolve with 30-35 ℃ of warm water of 2 times of bacterium powder, leave standstill 25-30 minute after, adopt in the spray pattern adding green pepper base, mix is even.
The fermentation process of c, green pepper base
The green pepper base that is added with edible salt and activation bacterium liquid is poured in the pithos, and every pond charging 86% is stirred 2 times with mixer back and forth; The face salt that sprinkles reservation covers plastic sheeting on the green pepper base, again on the film around the pond with salt; Compacting is airtight; Be incubated 28-30 ℃, fermented 15-20 days, can obtain lactobacillus-fermented chilli green pepper base.
B, by weight, in lactobacillus-fermented chilli green pepper base, add sweet lobe of 20-25%, mend the water of salt, 5.0-8.0% of 8.0-15.0% again after; Mix thoroughly in the bar pond of packing into; Stir back and forth 2 times with mixer, weather exposure stirs fermentation and can make the bean paste product in 4-5 month again.
In a word, further illustrating the useful technique effect that the present invention gives prominence to from above embodiment shows:
1. fermentation period shortens greatly: the present invention is about 1 month, and the traditional zymotic cycle is 150-180 days, shortens the Production Time more than 500% on year-on-year basis; Reduce the operation cost of enterprise widely.
2. the change of ferment making mode: change into compound purebred leading fermentation mode by traditional spontaneous fermentation mode, greatly advanced the rapid fermentation of chilli.Dash the quality that has improved product with dividing.
3. the quick formation of lactic acid bacteria: deliver directly lactobacillus preparation according to 1.0%, the compound lactobacillus quantity in the capsicum fermentation raw material directly can reach 10
5More than the cfu/g, directly form needed lactic acid bacteria bacterium number, shortened forming bacterium needed time of number and required nutriment, greatly improved the production environment condition of capsicum, resultant effect is obvious;
4. delicate flavour increases: the enzyme of formation is that decomposing protein is low molecular peptide and amino acid, and product amino acid attitude nitrogen increases more than 10%;
5. organoleptic indicator's lifting: product color is more bright-coloured, more natural than the color and luster of traditional zymotic product; Sauce is fragrant and ester fragrance is denseer.
6. it is residual effectively to reduce biogenic amine, aflatoxin and farming: the direct putting type lactic acid bacteria is made the chilli bean cotyledon and can reduce agricultural residual more than 80% effectively; Reduce the content of biogenic amine and aflatoxin effectively.
Claims (7)
1. accessory formula of making lactobacillus-fermented chilli bean cotyledon is characterized in that: with the water content after handling through cleaning and dipping is that the rehydration chilli green pepper base raw material of 65-80% is that the addition (G/G) of weight basis is:
Edible salt: 5.00-12.50% wherein reserves face salt 5.00-10.00%,
Happy U.S. lactobacillus preparation: the 0.50-1.50% of bean cotyledon type bubble,
The happy U.S. lactobacillus preparation of said bean cotyledon type bubble is by happy U.S. lactobacillus preparation of bubble and fermentable sugar, the dry powder that mixes for 2-6:1000 by weight ratio.
2. the accessory formula of making lactobacillus-fermented chilli bean cotyledon as claimed in claim 1 is characterized in that: the happy U.S. lactobacillus preparation of said bubble is the trade name of fermented vegetable agent, this fermented vegetable agent be by Lactobacillus plantarum 550 (
Lactobacillus plantaerun550) and Bu Shi lactobacillus 225 (
Lactobacillus buchneri225) the compound lactobacillus powder that is made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., denomination of invention is in the patent of invention of " a kind of leavening of making pickles and preparation method thereof ".
3. the accessory formula of making lactobacillus-fermented chilli bean cotyledon as claimed in claim 1, it is characterized in that: said fermentable sugar comprises sucrose, maltose, glucose, fructose or galactolipin.
4. method of utilizing accessory formula as claimed in claim 1 to prepare lactobacillus-fermented chilli bean cotyledon goods is characterized in that being undertaken by following processing step:
The making of A, lactic acid bacteria chilli green pepper base: comprise the immersion treatment of chilli, the activation of happy beautiful (bean cotyledon type) lactobacillus preparation of bubble and the fermentation process process of green pepper base, concrete steps are following:
The immersion treatment of a, chilli
Chilli is removed the capsicum base of a fruit, by weight adding 4-5 times of water logging bubble after 8-12 hour, removes silt with flushing with clean water again, is ground into big or small 0.5-1.0 centimetre granular, adds edible salt by green pepper base gross weight then, and it is subsequent use to mix the back thoroughly;
The activation of b, the happy U.S. lactobacillus preparation of bean cotyledon type bubble
The 30-35 ℃ warm water of the happy U.S. lactobacillus preparation of bean cotyledon type bubble with 2 times of weight is fully dissolved, leave standstill 25-30 minute after, adopt in the subsequent use green pepper base of spray pattern adding step a, mix is even;
The fermentation process of c, green pepper base
The green pepper base that step b is added with edible salt and activation bacterium liquid is poured in the pond, and a bamboo cage is respectively put at the diagonal angle, pond, after the green pepper base has been adorned; Take out in the pond salt solution circulation with immersible pump and water and drench the green pepper base, every day at the upper and lower noon respectively circulated 1.5-2.0 hour, after circulating continuously 4-5 days; On the green pepper base, sprinkle the face salt of reservation, cover plastic sheeting, again on the film around the pond with salt; Compacting sealed fermenting 15-45 days promptly obtains lactobacillus-fermented chilli green pepper base;
The making of B, lactic acid bacteria bean cotyledon: adopt following manner one or mode two:
Mode one: by weight; In lactobacillus-fermented chilli green pepper base, add sweet lobe of 20-25%, 0.05% potassium sorbate is mixed bottling thoroughly, adds the rapeseed oil of gross weight 10-15% again on the bean cotyledon surface; Keep pasta to exceed bean cotyledon 0.5cm at least, add the cap seal bottle and can make chilli oil bean cotyledon product;
Mode two: by weight; Sweet lobe that in lactobacillus-fermented chilli green pepper base, adds 20-25%; After mending the water of salt, 5.0-8.0% of 8.0-15.0% again, mix thoroughly in the bar pond of packing into, stir 2-4 time back and forth with mixer; Weather exposure stirs fermentation and can make the bean paste product in 4-5 month again.
5. the method for utilizing accessory formula as claimed in claim 1 to prepare lactobacillus-fermented chilli bean cotyledon goods according to claim 4 is characterized in that: the fermentation process technology of step c green pepper base is following:
The green pepper base that step b is added with edible salt and activation bacterium liquid is poured in outdoor container or the indoor round; Charge is controlled at about 80-90%, after manual stirring 2-4 time, on the green pepper base, sprinkles the face salt of reservation; Cover plastic sheeting; Again on the film around the container with salt, the compacting sealed fermenting promptly obtains lactobacillus-fermented chilli green pepper base.
6. the method for utilizing accessory formula as claimed in claim 1 to prepare lactobacillus-fermented chilli bean cotyledon goods according to claim 5, it is characterized in that: the fermentation time of said outdoor container is: 15-20 days summer and autumn, winter-spring season 30-45 days.
7. the method for utilizing accessory formula as claimed in claim 1 to prepare lactobacillus-fermented chilli bean cotyledon goods according to claim 6 is characterized in that: the fermentation time when said indoor round places indoor heat insulating 28-30 ℃ is 15-20 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101619674A CN102318803B (en) | 2011-06-16 | 2011-06-16 | Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products |
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| CN2011101619674A CN102318803B (en) | 2011-06-16 | 2011-06-16 | Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products |
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| CN103583684A (en) * | 2013-11-07 | 2014-02-19 | 辣妹子食品股份有限公司 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
| CN105410783A (en) * | 2015-11-05 | 2016-03-23 | 湖南湘楚情食品有限责任公司 | Lactic acid bacterium fermented chopped chili processing method |
| CN106722835A (en) * | 2017-01-24 | 2017-05-31 | 湖南农业大学 | A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce |
| CN107048213A (en) * | 2017-06-06 | 2017-08-18 | 四川高福记生物科技有限公司 | A kind of pre-mixed feeds prepare the pot type zymotechnique of chilli oil bean cotyledon |
| CN107080174A (en) * | 2017-06-06 | 2017-08-22 | 四川高福记生物科技有限公司 | A kind of pot type fermentation process of bean paste |
| CN107114690A (en) * | 2017-06-06 | 2017-09-01 | 四川饭扫光食品股份有限公司 | A kind of less salt pot type fermentation preparation of bean paste |
| CN107114692A (en) * | 2017-06-06 | 2017-09-01 | 四川饭扫光食品股份有限公司 | A kind of pot type zymotechnique of pre-mixed feeds bean paste |
| CN107114691A (en) * | 2017-06-06 | 2017-09-01 | 四川饭扫光食品股份有限公司 | A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve |
| CN107114689A (en) * | 2017-06-06 | 2017-09-01 | 四川高福记生物科技有限公司 | A kind of pre-mixed feeds prepare the pot type zymotechnique of less salt chilli oil bean cotyledon |
| CN107183542A (en) * | 2017-06-06 | 2017-09-22 | 四川饭扫光食品股份有限公司 | A kind of fermentation preparation of dark bean paste |
| CN107198181A (en) * | 2017-06-06 | 2017-09-26 | 四川高福记生物科技有限公司 | A kind of pot type fermentation preparation of less salt capsicum green pepper embryo |
| CN107223872A (en) * | 2017-06-06 | 2017-10-03 | 四川饭扫光食品股份有限公司 | A kind of method of quality control in bean paste pot type fermentation technology process |
| CN107252054A (en) * | 2017-06-06 | 2017-10-17 | 四川饭扫光食品股份有限公司 | A kind of pre-mixed feeds prepare the less salt pot type fermentation process of bean paste |
| CN107252053A (en) * | 2017-06-06 | 2017-10-17 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation technology of chilli oil bean cotyledon |
| CN107279880A (en) * | 2017-06-06 | 2017-10-24 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation of capsicum green pepper embryo |
| CN107307301A (en) * | 2017-06-06 | 2017-11-03 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation technology of less salt chilli oil bean cotyledon |
| CN107373384A (en) * | 2017-08-11 | 2017-11-24 | 西华大学 | A kind of processing technology of low biogenic amine Pixian bean sauce |
| CN107410892A (en) * | 2017-06-06 | 2017-12-01 | 四川饭扫光食品股份有限公司 | A kind of method of quality control in pot type broad bean valve fermentation technology process |
| CN109077285A (en) * | 2018-08-28 | 2018-12-25 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble millet starch of bag |
| CN112438391A (en) * | 2020-11-16 | 2021-03-05 | 成都大学 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
| CN115281312A (en) * | 2022-08-02 | 2022-11-04 | 四川省郫县豆瓣股份有限公司 | Brewing method of Pi county broad bean paste and product |
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| CN103583684A (en) * | 2013-11-07 | 2014-02-19 | 辣妹子食品股份有限公司 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
| CN105410783A (en) * | 2015-11-05 | 2016-03-23 | 湖南湘楚情食品有限责任公司 | Lactic acid bacterium fermented chopped chili processing method |
| CN106722835A (en) * | 2017-01-24 | 2017-05-31 | 湖南农业大学 | A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce |
| CN106722835B (en) * | 2017-01-24 | 2020-04-03 | 湖南农业大学 | Method for processing dry chili sauce by using chili juice as byproduct of fermented chili processing enterprise |
| CN107198181A (en) * | 2017-06-06 | 2017-09-26 | 四川高福记生物科技有限公司 | A kind of pot type fermentation preparation of less salt capsicum green pepper embryo |
| CN107252053A (en) * | 2017-06-06 | 2017-10-17 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation technology of chilli oil bean cotyledon |
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| CN107114690A (en) * | 2017-06-06 | 2017-09-01 | 四川饭扫光食品股份有限公司 | A kind of less salt pot type fermentation preparation of bean paste |
| CN107279880A (en) * | 2017-06-06 | 2017-10-24 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation of capsicum green pepper embryo |
| CN107307301A (en) * | 2017-06-06 | 2017-11-03 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation technology of less salt chilli oil bean cotyledon |
| CN107048213A (en) * | 2017-06-06 | 2017-08-18 | 四川高福记生物科技有限公司 | A kind of pre-mixed feeds prepare the pot type zymotechnique of chilli oil bean cotyledon |
| CN107410892A (en) * | 2017-06-06 | 2017-12-01 | 四川饭扫光食品股份有限公司 | A kind of method of quality control in pot type broad bean valve fermentation technology process |
| CN107373384B (en) * | 2017-08-11 | 2019-11-12 | 西华大学 | A kind of processing technology of low biogenic amine Pixian bean sauce |
| CN107373384A (en) * | 2017-08-11 | 2017-11-24 | 西华大学 | A kind of processing technology of low biogenic amine Pixian bean sauce |
| CN109077285A (en) * | 2018-08-28 | 2018-12-25 | 四川高福记生物科技有限公司 | A kind of preparation method of the interior fermentation bubble millet starch of bag |
| CN112438391A (en) * | 2020-11-16 | 2021-03-05 | 成都大学 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
| CN115281312A (en) * | 2022-08-02 | 2022-11-04 | 四川省郫县豆瓣股份有限公司 | Brewing method of Pi county broad bean paste and product |
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Effective date of registration: 20210924 Address after: No. 389, Yonghe Road, functional area of China Sichuan cuisine Industrial Park, Pidu District, Chengdu, Sichuan 610000 Patentee after: Sichuan fansanguang Food Group Co.,Ltd. Address before: 611723 Yonghe Road, andeyuan Industrial Park, Chengdu modern industrial port, Pixian County, Chengdu, Sichuan Patentee before: SICHUAN GAOFUJI BIOLOGICAL TECHNOLOGY Co.,Ltd. |