CN102318803B - Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products - Google Patents

Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products Download PDF

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Publication number
CN102318803B
CN102318803B CN2011101619674A CN201110161967A CN102318803B CN 102318803 B CN102318803 B CN 102318803B CN 2011101619674 A CN2011101619674 A CN 2011101619674A CN 201110161967 A CN201110161967 A CN 201110161967A CN 102318803 B CN102318803 B CN 102318803B
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China
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lactobacillus
green pepper
chilli
bean cotyledon
pepper base
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CN2011101619674A
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Chinese (zh)
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CN102318803A (en
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高银江
曾泽生
谢建将
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四川高福记生物科技有限公司
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Abstract

The invention relates to a formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and a preparing method of the dry chili bean sauce products, belonging to the field of biological technology and food. The formula of auxiliary materials comprises the following raw materials in the terms of the washed and soaked absorbing-water dry chili base raw material with water content of 65-80% as the additive amount (G/G) of weight basis: 5.00-12.50% of edible salt and 0.50-1.50% of bean sauce type Paolemei lactobacillus preparation. The method for preparing the dry chili bean sauce fermented by lactobacillus comprises the following steps of: washing, soaking and smashing dry chili, then adding the edible salt and a bean sauce type Paolemei lactobacillus preparation into the chili base to be uniformly stirred, putting into a vessel for fermentation treating to obtain lactobacillus fermented dry chili base, and finally adding sweet beans to obtain the bean sauce product. According to the formula of auxiliary materials in the invention, the traditional natural basking fermentation can be adopted, and the heat-insulation fermentation can also be selected, so that the fermentation and mature time is obviously shortened. The dry chili bean sauce has better color, aroma and taste, higher freshness and good stability.

Description

Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods
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 in 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, by 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 by 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, be seasoning good merchantable brand commonly used in the flavor recipe of river, 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 as follows:
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 to clean and drains a grating one salt marsh one fermentation one sprinkling one 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 needs to 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 to need to 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 be conducive to the breeding of multiple beneficial microbial growth, and then help 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 be subjected to 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 by technological progress, the operation costs of reduction project, realize that spontaneous fermentation is to the transformation of 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, the quality instability, 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 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 finishes, and the production method of product can be with multiple rounds such as traditional bar pond, pithos or Da Chi fermentations; Fermentation temperature both can adopt normal temperature fermentation, also can select heat-preservation fermentation, had the auxiliary material that promotes fermentation by 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 by implementing.
A kind of accessory formula of making lactobacillus-fermented chilli bean cotyledon is characterized in that: be that the rehydration chilli green pepper base raw material of 65-80% is that the addition (G/G) of weight basis is with the water content after cleaning and dipping is handled:
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 described bean cotyledon type bubble is by the 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 described bubble is the trade name of fermented vegetable agent, and this fermented vegetable agent is 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 ".
Described fermentable sugar comprises sucrose, maltose, glucose, fructose and galactolipin etc.
The preparation method of described 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 as follows:
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 the clear water flushing 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 standby 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 standby 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, 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, taking out in the pond salt solution circulation with immersible pump waters and drenches 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, sprinkled the face salt of reservation at the green pepper base, cover plastic sheeting, film around again in the pond is with salt, and compacting sealed fermenting 15-45 days namely 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 control is at 80-90%, after artificial stirring 2-4 time, sprinkle the face salt of reservation at the green pepper base, cover plastic sheeting, film around container is with salt again, and the compacting sealed fermenting namely obtains lactobacillus-fermented chilli green pepper base.
The fermentation time of described outdoor container is: 15-20 days summer and autumn, winter-spring season 30-45 days.
Described outdoor container comprises pithos, bar pond, pickles pond etc.
Fermentation time when described indoor round places indoor heat insulating 28-30 ℃ is 15-20 days.
Described 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, add sweet lobe of 20-25% in lactobacillus-fermented chilli green pepper base, 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.
Described sweet lobe is that broad bean is soaked, kiering, spice, mixes Other-of, fermentation, oven dry, condiment, solarization system or the ripe broad bean fermented product of insulation, can make by oneself, also can be the commercially available prod.
Useful technique effect of the present invention shows:
1. realized the lactic acid bacteria flora quick breeding, strengthened the bean cotyledon lactobacillus-fermented process, saved nutrient matrix
Bean cotyledon is traditional vegetable product of lactobacillus-fermented, is lactobacillus food.The bean cotyledon raw material is packed into to be needed it to be stirred discontinuously or circulate in pithos or the bar pond, 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 for later color and luster, the formation of aroma-producing substance and the increase of useful concentration of substrate simultaneously.
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 every 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, show 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 Time of product 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 by 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
By 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 height.
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 with the clear water flushing, pulverize standby; Then by every double centner green pepper base with 10 kilograms of salt, be 10% with the salt amount always namely, add up earlier and stir 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 calculation of 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 poured into (bamboo cage is respectively put at the diagonal angle, pond in the pond, be convenient to therefrom take out the salt solution circulation and water 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, sprinkle the face salt of reservation at the green pepper base, cover plastic sheeting, the film around in the pond is with salt again, and 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 with the clear water flushing, pulverize standby; Then by every double centner green pepper base with 12 kilograms of salt, be 12% with the salt amount always namely, add up earlier and stir 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 calculation of 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 cylinder charging 85% is manually stirred 2 times.Sprinkle the face salt of reservation on the green pepper base, cover plastic sheeting, the film around the pithos is with salt again, and 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 with the clear water flushing, pulverize standby; Then by every double centner green pepper base with 8 kilograms of salt, be 8% with the salt amount always namely, add up earlier and stir 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 calculation of 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%, stir back and forth 2 times with mixer, sprinkle the face salt of reservation on the green pepper base, cover plastic sheeting, film around in the pond is with salt again, and 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 with the clear water flushing, pulverize standby; Then by every double centner green pepper base with 12 kilograms of salt, be 12% with the salt amount always namely, add up earlier and stir 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 calculation of 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, charge is 87%, stir and mix for 2 times, sprinkle the face salt of reservation on the green pepper base, cover plastic sheeting, the film around container is with salt again, and 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 with the clear water flushing, pulverize standby; Then by every double centner green pepper base with 12 kilograms of salt, be 12% with the salt amount always namely, add up earlier and stir 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 calculation of 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 90%, stir back and forth 2 times with mixer, sprinkle the face salt of reservation on the green pepper base, cover plastic sheeting, the film around in the pond is with salt again, 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, add sweet lobe of 20-25% in lactobacillus-fermented chilli green pepper base, 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 with the clear water flushing, pulverize standby; Then by every double centner green pepper base with 12.5 kilograms of salt, be 12.5% with the salt amount always namely, add up earlier and stir 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 calculation of 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 86%, stir back and forth 2 times with mixer, sprinkle the face salt of reservation on the green pepper base, cover plastic sheeting, the film around in the pond is with salt again, compacting is airtight, be incubated 28-30 ℃, fermented 15-20 days, can obtain lactobacillus-fermented chilli green pepper base.
B, by weight adds sweet lobe of 20-25% in lactobacillus-fermented chilli green pepper base, 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 quick 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 (6)

1. the preparation method of lactobacillus-fermented chilli bean cotyledon goods is characterized in that being undertaken by following processing step:
The making of A, lactobacillus-fermented chilli green pepper base: comprise the immersion treatment of chilli, the activation of the happy U.S. lactobacillus preparation of bean cotyledon type bubble and the fermentation process process of green pepper base, concrete steps are as follows:
The immersion treatment of a, chilli
Chilli is removed the capsicum base of a fruit, adds 4-5 times of water logging bubble by weight after 8-12 hour, removes silt with the clear water flushing 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 standby 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 standby 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, 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, continuously after circulation 4-5 days, sprinkle the face salt of reservation at the green pepper base, cover plastic sheeting, the film around again in the pond is with salt, compacting sealed fermenting 15-45 days namely obtains lactobacillus-fermented chilli green pepper base;
The making of B, lactobacillus-fermented chilli bean cotyledon:
By weight, add sweet lobe of 20-25% in lactobacillus-fermented chilli green pepper base, 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;
In the manufacturing process of the described lactobacillus-fermented chilli of steps A green pepper base, be that the rehydration chilli green pepper base of 65-80% is weight basis with the water content after cleaning and dipping is handled, the addition of edible salt and the happy U.S. lactobacillus preparation of bean cotyledon type bubble 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 described bean cotyledon type bubble is by the happy U.S. lactobacillus preparation of bubble and fermentable sugar, the dry powder that mixes for 2-6:1000 by weight ratio.
2. the preparation method of lactobacillus-fermented chilli bean cotyledon goods according to claim 1, it is characterized in that: described fermentable sugar comprises sucrose, maltose, glucose, fructose or galactolipin.
3. the preparation method of lactobacillus-fermented chilli bean cotyledon goods according to claim 1, it is characterized in that: the making of step B lactobacillus-fermented chilli bean cotyledon replaces with:
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 2-4 time back and forth with mixer, weather exposure stirs fermentation and can make the bean paste product in 4-5 month again.
4. the preparation method of lactobacillus-fermented chilli bean cotyledon goods according to claim 1, it is characterized in that: the fermentation process of step c green pepper base replaces with:
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 control is at 80-90%, after artificial stirring 2-4 time, sprinkle the face salt of reservation at the green pepper base, cover plastic sheeting, film around container is with salt again, and the compacting sealed fermenting namely obtains lactobacillus-fermented chilli green pepper base.
5. the preparation method of lactobacillus-fermented chilli bean cotyledon goods according to claim 4, it is characterized in that: the fermentation time of described outdoor container is: 15-20 days summer and autumn, winter-spring season 30-45 days.
6. the preparation method of lactobacillus-fermented chilli bean cotyledon goods according to claim 4, it is characterized in that: the fermentation time when described indoor round places indoor heat insulating 28-30 ℃ is 15-20 days.
CN2011101619674A 2011-06-16 2011-06-16 Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products CN102318803B (en)

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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
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