CN102406141A - Pickled capsicum frutescence prepared by directly adding lactobacillus preparation and method thereof - Google Patents
Pickled capsicum frutescence prepared by directly adding lactobacillus preparation and method thereof Download PDFInfo
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- CN102406141A CN102406141A CN201110375324XA CN201110375324A CN102406141A CN 102406141 A CN102406141 A CN 102406141A CN 201110375324X A CN201110375324X A CN 201110375324XA CN 201110375324 A CN201110375324 A CN 201110375324A CN 102406141 A CN102406141 A CN 102406141A
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Abstract
The invention relates to pickled capsicum frutescence prepared by directly adding a lactobacillus preparation and a method thereof, and belongs to the fields of biotechnology and food. The pickled capsicum frutescence is mainly prepared from mature green capsicum frutescence serving as a raw material by adding accessories including table salt, nutrient substances for fermentation, a chelating agent, citric acid and a lactobacillus activated liquid. The method comprises the following steps of: preparing the raw material, weighing, filling in a tank, preparing lactobacillus activated liquid water, injecting the lactobacillus activated liquid water into the fermentation tank, sealing, performing main fermentation, supplying acid after the main fermentation, performing post fermentation, sealing the tank, fermenting, and thus obtaining the pickled capsicum frutescence. By adding the accessories for promoting the fermentation, protecting the color and regulating the acidity, the aging time of the fermentation is remarkably shortened, and the pickled capsicum frutescence has better color, fragrance and taste, better hardness and brittleness and good color stability.
Description
Technical field
The present invention relates to a kind of bubble millet green pepper and method thereof that adopts direct interpolation lactobacillus preparation preparation, belong to biotechnology and field of food.
Background technology
The millet green pepper belongs to type of the clustering green pepper in the capsicum classification, and its characteristics are that leaf is long and narrow, and fruit clusters, upwards growth; Ripe consequence color depth is red, and pulp is thin, and pungent is very strong, and oil content is high; Late-maturing, heat-resisting, disease-resistant virulence is strong, yields poorly; General per mu yield mainly is distributed in the ground such as Yunnan, Guangxi, Guizhou, Sichuan of China about 3000 jin, producing material quality with Yunnan is the best.The millet green pepper is that the typical case of catsup and pickled vegetables represents one of kind, and scale processing enterprise mainly is distributed in ground such as Yunnan, Hunan, Sichuan, and is unique, bright fragrant tasty and refreshing because of its pungent, uses the enterprise various places that spread all over the country.At present the millet green pepper has two big processing industry clusters, the one, rely on Yunnan Hongbin Green Food Co., Ltd. " grand refined " board that raw material producing region, Yunnan forms, Yanshan County with and the local esbablished corporation processing cluster of capsicum Co., Ltd " miaow is color " or the like; The 2nd, nonlocal enterprise is buying and the roughing that advantage is carried out raw material with the local resources; Transport go back to this enterprise then and carry out intensive processing, be the nonlocal millet green pepper processing cluster of representative like " Hong Kang " board of " newly numerous " board of Chengdu Xinfan Food Co. Ltd., Chengdu Yingyu Food Co., Ltd. " be full of space " board, Sichuan Hong Kang agricultural development Co., Ltd or the like.Two big clusters have all been brought into play self characteristics and advantage, and are the development trend of dividing equally.
The output of millet green pepper almost accounts for about 10% of whole catsup and pickled vegetables total output; As long as its output of enterprise that certain scale is arranged is all about 3000 tons; And its present scale also promotes in the growth rate that is 20%; Along with the exploitation of food and drink and other seasoned foods, further promoted the production-scale growth of millet green pepper again.Millet green pepper process technology the earliest is to adopt high salt processing, but this method processing cost is higher, and color and luster is dark yellow, and the product salinity is high, and the scope of application is limited.As market amount increasing, and the consumer requires bright yellow color, quality crisp firmly, progressively develops into the processing method that adopts sodium pyrosulfite, alum again.Though the cost of this method is lower, product special flavour is relatively poor, and wherein the residual quantity of sulfur dioxide can exceed standard in a large number, and the national legislation explicit order is forbidden alum in catsup and pickled vegetables in addition.Therefore, in order to reach food safety requirements as early as possible, whole industry is badly in need of technological innovation.
Chinese patent discloses a kind of " a kind of leavening of making pickles and preparation method thereof "; Relate to a kind of dry powder throw type leaven and preparation method thereof; The spices that the compound lactobacillus powder that it is made into by Lactobacillus plantarum 550 and Bu Shi lactobacillus 225, the nutritional agents that promotes lactobacter growth or selectivity are added is formed; Lactobacillus plantarum bacterium powder and Bu Shi lactobacillus bacterium powder make after liquefaction, saccharification, inoculation, fermentation, centrifugal and spray-drying by corn flour, and Lactobacillus plantarum bacterium powder and Bu Shi lactobacillus bacterium powder are mixed with the compound lactobacillus powder by weight 65～70:30～35.The compound lactobacillus powder is dissolved into zymotic fluid and adds salt, white granulated sugar, peptone and spices with cold boiling water during infusion and be made into pickles water, fresh vegetables pickles bubbly water system can obtain pickled vegetable product after 18～24 hours.This leavening is easy to storage, preserves, and carries with easy to use, and making is quick, simple, and the pickles of producing have not only reached the local flavor and the quality of traditional product, and effectively reduce the formation of nitrite.
Though above-mentioned patent discloses the happy U.S. lactobacillus preparation of bubble and can be used in the infusion pickled vegetable product; Its method is: after the compound lactobacillus powder in the bacterium bag is become zymotic fluid with cold dissolved in boiled water; Add salt and white granulated sugar in the nutrition bag in proportion, add spices, mixing according to taste hobby selectivity then; Promptly be made into pickles water, at last fresh vegetables pickles bubbly water system promptly obtained pickled vegetable product after 18 ~ 24 hours.But to different vegetable kinds; Particularly the millet green pepper exclusive characteristic and finished product requirement thereof; The above-mentioned method of in the process of infusion millet green pepper, using the happy U.S. lactobacillus preparation of bubble, exist obvious defects mainly to comprise: fermentation time length makes the production cycle long, and product color is dark yellow.
" food and fermentation science and technology " discloses " direct putting type lactobacillus-fermented pickles Study of optimization "; Pickles have been studied under conditions such as different sugaring amounts, direct putting type lactic acid bacteria addition, brine strength and fermentation temperature; The dynamic change of total acid content in the pickles water has proposed corresponding process control parameter during pickle fermentation.This method is when the dress altar, directly adds lactic acid bacteria and brown sugar, and is the one time fermentation process; But; Because pickles of a great variety, the characteristic of each vegetables itself is different with the requirement as pickles, causes can't get on from the characteristic requirements of specific pickles design technology and control route of this research; Product cost can't be controlled under the situation of large-scale production and be reduced, and the quality index fluctuation of finished product is very big during large-scale production.
The primary raw material of pickles---vegetables have seasonality, and the infusion pickles need the regular hour to ferment.Therefore under the situation that product quality indicator is stable and consistent when guaranteeing large-scale production, shortening fermentation time, is to shorten life cycle of the product, and the control product cost is as effective way.And existing document is not all reported this.
Summary of the invention
It is long that the present invention is intended to solve prior art production cycle in bubble millet green pepper large-scale production process, and problems such as quality instability provide a kind of bubble millet green pepper and method thereof that adopts direct interpolation lactobacillus preparation preparation.This method is mended acid through directly adding the lactic acid bacteria activating solution in the fermenting twice process, not only significantly shortened the maturation time of fermentation, and better, the hard brittleness of the color of product is better, has good stability.
The objective of the invention is that following technical scheme realizes through implementing.
A kind of bubble millet green pepper of adopting direct interpolation lactobacillus preparation preparation; It is to process through raw material prepare, the weigh preparation of dress pond, lactic acid bacteria activating solution material water, benefit acid and after fermentation after in fermentation vat, injecting the main fermentation of lactic acid bacteria activating solution material water-stop, main fermentation, and index of this bubble millet green pepper finished product is following:
Salt content (in salt): 7.0～15.0%
Total acid (in lactic acid): 0.9～2.0%
Nitrite: 0.5～6.0mg/kg
Alum: do not add
Sulfur dioxide residual quantity: 25～50mg/kg
Reduced sugar: 0.20%
PH value:＜3.5
Quality: boil 30 minutes not soft rotting in the water
Color and luster: Huang Liang exposes not brown stain in 72 hours in air.
The preparation method of said bubble millet green pepper comprises the preparation that dress pond, lactic acid bacteria activating solution material water were prepared, weighed to raw material, it is characterized in that: also be included in and inject the main fermentation of lactic acid bacteria activating solution material water-stop, benefit acid and after fermentation after the main fermentation in the fermentation vat;
Said lactic acid bacteria activating solution is meant: the solution to obtaining after the lactobacillus preparation activation processing before using;
Said lactic acid bacteria activating solution material water is meant: in fermentation vat, add salt successively, ferment and mix the material water that obtains with nutriment, chelating agent, citric acid, lactobacillus suspension activating solution;
Said main fermentation is meant in the fermentation vat of sealing, standing for fermentation 15～48 hours;
Benefit acid after the said main fermentation is meant and after main fermentation, adds with the water-reducible glacial acetic acid of former lake salt;
Said after fermentation is carried out standing for fermentation after being meant and mending acid.
Said chelating agent is a disodium ethylene diamine tetraacetate.
The compound method of said lactic acid bacteria activating solution is: use 30～40 ℃ warm boiling water that lactobacillus preparation is deployed into the bacterium powder liquid that concentration is 2.00～7.00% (G/G) earlier; Then temperature is controlled at 18～40 ℃ and leaves standstill processing, promptly obtain the lactobacillus preparation activating solution behind 15～50min.
Said lactobacillus preparation comprises the combination in any of following any one or several kinds of bacterial classifications: Lactobacillus plantarum Lactobacillus plantarum (bacterium numbering SICC1.566, SICC1.519, SICC1.518, SICC1.507, SICC1.416, SICC1.410, SICC1.376, SICC1.375, SICC1.374, SICC1.373, SICC1.372, SICC1.371, SICC1.370, SICC1.329, SICC1.326, SICC1.294, SICC1.293, SICC1.292, SICC1.291, SICC1.290, SICC1.289, SICC1.201, SICC1.151, SICC1.101, SICC1.56, SICC1.18, SICC1.17, SICC1.16, SICC1.15, SICC1.11, SICC1.10, SICC1.9), Lactobacillus casei Lactobacillus case (bacterium numbering SICC1.390, SICC1.389, SICC1.388, SICC1.387, SICC1.358, SICC1.357, SICC1.356, SICC1.355, SICC1.354, SICC1.353, SICC1.352, SICC1.350), lactobacillus acidophilus Lactobacillus acidophilus (bacterium numbering SICC1.369, SICC1.368), Lactobacillus rhamnosus Lactobacillus rhamnosus (bacterium numbering SICC1.1039, SICC1.1041); The concrete preparation method of this lactic acid bacteria powder is ZL200810045263.9 by being recorded in the patent No., and denomination of invention is carried out for the step of preparation process of compound lactobacillus powder described in " a kind of leavening of making pickles and preparation method thereof ".
The above bacterial classification all can microbial resources platform DSMZ be bought from Sichuan Province; This preservation center is Science and Technology Department's approval through Sichuan Province; Rely on Sichuan Food Fermentative Industry Design Academy, Sichuan University, academy of agricultural sciences, Sichuan, institute of antibiotics, Chengdu and of setting up is basic, public welfare, non-profit-making preservation of microorganism fungus kind resource and technological service supporting mechanism; Be one of Chinese industrial microorganism fungus kind preservation administrative center eight big substations; Its responsibility is that the protection that realizes microbial resources to greatest extent, shared and sustainable utilization are collected, preserve, identify, estimate and managed to the microorganism fungus kind resource that use in fields such as food, fermentation, medicine, light industry, environmental protection and agricultural byproducts deep processing; For production, scientific research and teaching provide needed microorganism fungus kind resource; Required bacterial classification all can be inquired about in " bacterial classification database " on the www.sc-sicc.org.cn of its website; Updated portion can not sent a telegraph the 028-82761464 inquiry simultaneously, and said bacterial classification has all been listed among Ministry of Public Health's " bacterial classification list that can be used for food ".
Said fermentation is made up of by the weight ratio of 3～5:0～5:0～3:0～2:0～2 edible glucose, calcium chloride, magnesium chloride, sodium dihydrogen phosphate, potassium dihydrogen phosphate with nutriment.
Said glucose can substitute with white granulated sugar.
The compound method of said lactic acid bacteria activating solution material water is: will fermenting, successively to place B é (Baume degrees) successively with nutriment, chelating agent, sodium pyrosulfite, citric acid, lactic acid bacteria activating solution be 14～20 ° salt solution, is mixed with material water; The ratio of millet green pepper and salt solution is counted 35～50%:50～65% according to the fermentation vat capacity in the said fermentation vat; It is 0.5～1.8kg/ ton that the addition of nutriment is used in said fermentation; The addition of said chelating agent is the 0.2kg/ ton; Said sodium pyrosulfite adds 0～0.8kg/ ton according to millet green pepper weight meter; Said citric acid is 4.5～8.5kg/ ton with millet green pepper and the total restatement addition of water; Said lactobacillus preparation addition adds 20～100g/ ton according to millet green pepper weight meter.
Mending its glacial acetic acid addition of acid after the said main fermentation is to count 4～8kg/ ton with millet green pepper and water gross weight.
Said glacial acetic acid can substitute with lactic acid.
Said sodium pyrosulfite can use following any one to substitute: sulfur dioxide, potassium sulfite, sodium sulfite, potassium bisulfite, sodium hydrogensulfite or potassium metabisulfite.
Said citric acid can use following any one to substitute: malic acid or phosphoric acid.
The concrete steps that the present invention prepares pickled upturned chili are following:
A, raw material are prepared
That selects blue or green bright, the little Huang of fresh, tender crisp, color and luster goes base of a fruit millet green pepper, subsequent use;
B, the dress pond of weighing
Requirement according to output is weighed, and selects the salt marsh pond of flow circuit, and qualified millet green pepper is dropped in the pond;
C, the preparation of lactic acid bacteria activating solution
(1) preparation of lactic acid bacteria activating solution
Use 30～40 ℃ warm boiling water that lactobacillus preparation is deployed into the bacterium powder liquid that concentration is 2.00～7.00% (G/G) earlier, then temperature is controlled at 18～40 ℃ and leaves standstill processing, promptly obtain the lactobacillus preparation activating solution behind 15～50min;
(2) preparation of lactic acid bacteria activating solution material water
The compound method of said lactic acid bacteria activating solution material water is: will fermenting, successively to place B é (Baume degrees) successively with nutriment, chelating agent, sodium pyrosulfite, citric acid, lactic acid bacteria activating solution be 14～20 ° salt solution, is mixed with material water; The ratio of millet green pepper and salt solution is counted 35～50%:50～65% according to the fermentation vat capacity in the said fermentation vat; It is 0.5～1.8kg/ ton that the addition of nutriment is used in said fermentation; The addition of said chelating agent is the 0.2kg/ ton; Said sodium pyrosulfite adds 0～0.8kg/ ton according to millet green pepper weight meter; Said citric acid is 4.5～8.5kg/ ton with millet green pepper and the total restatement addition of water; Said lactic acid bacteria addition adds 20～100g/ ton according to millet green pepper weight meter.
D, injection lactic acid bacteria activating solution material water
Lactic acid bacteria activating solution material water is injected the fermentation vat that has added the millet green pepper and soaks the millet green pepper fully;
E, main fermentation
With the fermentation vat sealing of injecting material water logging bubble millet green pepper, standing for fermentation 15～48 hours;
F, benefit acid
After the main fermentation, glacial acetic acid added in the fermentation vat with the dilution of former lake salt water circulated 2～4 hours;
Said glacial acetic acid is 4～8kg/ ton with millet green pepper and the total restatement addition of water;
G, after fermentation
With the fermentation vat sealing after the benefit acid, fermented 25～40 days, obtain matured product.
As required, after the product maturation as need the long term storage in 2 years, then and adopt high salt to preserve behind the pond.
Described high salt preserving type is:
1. the additional amount of salt (tonnage) be and the used fermentation vat cubic number in pond 5%.
2. and behind the pond, adding salt is tiled in millet green pepper surface, the plastic grid that tiles in the above then (prevent water filling after millet green pepper come-up), with plank or wooden stick with millet green pepper card to pond along down.
3. former pond material water is injected in the fermentation vat through circulating barrel, is advisable to flood salt.
4. at last in fermentation vat surface tiling layer of plastic film, seal the pond with salt.
Useful technique effect of the present invention shows:
1, the present invention adopts direct interpolation lactobacillus preparation preparation bubble millet green pepper; In the fermenting twice process, mend acid; Can effectively be directed against the characteristic of specific this series products of millet green pepper; Not only significantly shortened the maturation time of fermentation, and better, the hard brittleness of the color of product is better, has good stability.
2, the present invention adopts direct interpolation lactic acid bacteria activating solution; Rather than with the lactobacillus preparation input, not only realized the lactic acid bacteria flora quick formation, realized millet green pepper lactobacillus-fermented process, practiced thrift nutrient matrix, and form substrate fast; Shortened the maturation time that millet green pepper goods are made; And significantly improving the biological safety of goods, pickled vegetable product is best in quality, the stable and protection of color and luster.
The millet green pepper is a very important material during food processing is made.It is to adopt materials such as a large amount of edible salts, sodium pyrosulfite, organic acid that traditional millet green pepper is made, and whole process is not carried out microbial fermentation, and the consumption of nutritional labeling also forms useful composition.Through the interpolation of lactic acid bacteria, realized the quick formation of lactic acid bacteria flora, consume nutriment in the raw material fast, formed tunning, for the good basis condition has been created in color and luster, the formation of aroma-producing substance and the increase of useful concentration of substrate later on.
The rapid fermentation of superior microorganism forms various useful products, and like materials such as organic acids, alcohols, the formation of enzyme system can be decomposed to form multiple small-molecule substance, like the low molecular peptide class etc.
Because adding the lactobacillus preparation 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 the maturation time of making also shortens greatly, and production of products time 50～90 days of being made by traditional sodium pyrosulfite shortened to about 25 days.
The spontaneous ability that does not possess formation amino acid decarboxylases and nitrate reductase of the lactobacillus preparation that adds; Spontaneously during the fermentation can not form biogenic amine and nitrite; And the biogenic amine and the nitrite of other microorganisms formation of can also degrading; Compare harmful components with conventional method and obtained reduction, be merely 20～30% of industry standard.Not having the residual additive with some forbiddings of excess sulfur dioxide exists.
Through adding fermentation auxiliary material, promoted the growth and breeding of beneficial microbe lactic acid bacteria, the nutriment in the millet green pepper is converted into flavor components, significantly shortened the fermenting-ripening time of goods, and better, the hard brittleness of product color is higher, has good stability.
3, the present invention compared with prior art, maturation time shortens 25～70%, it is about 30～50% to reduce the salt consumption, plumpness improves more than 1 times, the requirement of National standard.
The specific embodiment
The ferment making of one 10 tons of low-sulfur millets of embodiment green pepper
Select 25～30 cubic metres of fermentation vats with edge, pond; Chi Jiao put 1 1/3 hole arranged plastic barrel (have the part of hole be placed on below), with the blue or green millet green pepper of purchase mode, fill fermentation vat to pond along in a basic balance according to direct input; Plastic grid on millet green pepper surface cushion again; Directly raw material is blocked with plank or log, prepare the salt solution (promptly adding 190kg salt according to 1000kg water mixes subsequent use) of salinity 16% (G/G) then, according to blue or green millet green pepper: salt solution=4:6 control; 10 tons of millet greens pepper, 15 tons of salt solution.In salt solution, add the Nutrious fermented material formed by 4kg edible glucose, 3kg calcium chloride and 1kg sodium dihydrogen phosphate and the chelating agent EDTA-Na of 2kg
2, 5kg sodium pyrosulfite circulation 1 hour; Adding the recirculation of 112.5kg citric acid afterwards mixed 0.5 hour; Spray to add the activating solution that 600g lactobacillus preparation (being mixed with according to the ratio of 2:1 by the lactobacillus acidophilus bacterium powder of the Lactobacillus plantarum bacterium powder of bacterium numbering SICC1.566 and bacterium numbering SICC1.368) is prepared at last; Above institute prepared material liquid with being pumped in the capsicum pond; Smoke at the bottom of the pond with plastic barrel then and be sprayed at blue or green millet green pepper surface, upper strata and carry out cycling, more than at least 1 hour.In fermentation vat surface tiling layer of plastic film, standing for fermentation adds the 100kg glacial acetic acid again and mixed 0.5 hour after 7 days then.Seal the pond at last, select to use the mode of sand seal.In fermentation vat surface tiling layer of plastic film; And then tiling one deck colour bar cloth; (film and colour bar cloth area all need greater than the salt marsh pool surface long-pending the layer of plastic film that tiles again at last; And river sand can tile), the river sand of the 15-20cm that on film, tiles then, standing for fermentation is extremely ripe about 25 days.
The activating solution of said lactobacillus preparation is meant the activation processing of lactobacillus preparation being carried out in 1 hour before use.
Concrete processing method is: with 30～40 ℃ warm boiling water 600g lactobacillus preparation (being mixed with by the lactobacillus acidophilus bacterium powder of the Lactobacillus plantarum bacterium powder of bacterium numbering SICC1.566 and the bacterium numbering SICC1.368 ratio according to 2:1) is deployed into the bacterium powder liquid that concentration is 3.00～5.00% (G/G) earlier; Then temperature is controlled at 18～40 ℃ and leaves standstill processing, promptly obtain the lactobacillus preparation activating solution behind the 30min.
The ferment making of 2 13 tons of no sulphur millet greens pepper of embodiment
Select 30 tons of fermentation vats with edge, pond; Chi Jiao put 1 1/3 hole arranged the plastic barrel part of hole (have below), with the blue or green millet green pepper of purchase mode, fill fermentation vat to pond along in a basic balance according to direct input; Plastic grid on blue or green millet green pepper surface cushion again; Directly raw material is blocked with plank or log, then with the salt solution (promptly adding 220kg salt according to 1000kg water mixes subsequent use) of the salinity 18% (G/G) of preparation, according to blue or green millet green pepper: salt solution=4.5:5.5 control; 13 tons of millet greens pepper, 17 tons of salt solution.In salt solution, add the Nutrious fermented material formed by 5kg edible glucose, 3.5kg calcium chloride, 0.5 kg magnesium chloride and 1.4kg potassium dihydrogen phosphate and the chelating agent EDTA-Na of 2.6kg
2Circulated 1 hour; Adding the recirculation of 240kg citric acid afterwards mixed 0.5 hour; Spray to add the activating solution of being prepared by 780g lactobacillus preparation (being mixed with according to the ratio of 2:1) at last by the lactobacillus acidophilus bacterium powder of the Lactobacillus plantarum bacterium powder of bacterium numbering SICC1.566 and bacterium numbering SICC1.369; With being pumped in the capsicum pond, smoking with plastic barrel above institute prepared material liquid at the bottom of the pond then and be sprayed at blue or green millet green pepper surface, upper strata and carry out cycling, more than at least 1 hour.In fermentation vat surface tiling layer of plastic film, standing for fermentation adds the 150kg glacial acetic acid again and mixed 0.5 hour after 7 days then.Seal the pond at last, select to use the salt water seal.In fermentation vat surface tiling layer of plastic film; And then tiling one deck colour bar cloth; (film and colour bar cloth area all need greater than the fermentation vat surface area layer of plastic film that tiles again at last; And can splendid attire salt solution), add the salt solution (add in the 1000kg running water mix after 110kg salt dissolves subsequent use) of 10% concentration that 15cm prepares, standing for fermentation about 25 days to ripe.
3 10 tons of ripe millet green pepper transportations of embodiment reach go back to factory and store
The millet green pepper of pickling the embodiment one that expires is carried out salt, reduced sugar, total acid and pH detects, and salt reaches about 9.6%, total acid reaches and adds balance index about 1.1%, and reduced sugar reaches below 0.2%, and pH detects to reach below 3.5 and can pack storing.Packing adopts woven bag, according to the packaging bag size, generally selects for use the packaging bag of loading amount 20kg to get final product.The time of road transportation is orientated 3 days as.Select one 30 tons fermentation vat after transporting factory back; Chi Jiao put 1 1/3 hole arranged the plastic barrel part of hole (have below); The ripe packed millet green pepper band bag of transporting back is directly packed in the pond; Fill fermentation vat to pond along in a basic balance, plastic grid on millet green pepper surface cushion directly blocks raw material with plank or log then.The salt solution that is mixed with identical salinity with the millet green pepper 9.6%, total acid 1.2% directly injects fermentation vat to flooding surperficial 5cm, seals the pond then, selects salt envelope pond.In fermentation vat surface tiling layer of plastic film, and then tiling one deck colour bar cloth, the layer of plastic film that tiles again at last, film and colour bar cloth area all need greater than the fermentation vat surface area, and the salt that can tile seals storage.
Further illustrating the useful technique effect that the present invention gives prominence to from above embodiment shows:
1. fermentation period shortens greatly: the inventive method than the obvious speed-raising of traditional approach, shortens the Production Time more than 50～75% on year-on-year basis in the ferment making of millet green pepper;
2. the change of production method: change into no sulphur or low-sulfur lactobacillus-fermented processing mode by traditional sodium pyrosulfite method, the product of making meets the state food safety standard requirements fully;
3. the quick formation of lactic acid bacteria: deliver directly lactobacillus preparation according to lower bound 0.2/ ten thousand, the compound lactobacillus quantity in the fermentation of millet green pepper directly can reach 10
5More than the cfu/g, reached the contents level that traditional fermented vegetable is made lactic acid bacteria number in the water, greatly improved the production environment condition, resultant effect is obvious;
4. biological safety promotes: the nitrite that fermentation generates generally about 5ppm, uses simultaneously and uses sodium pyrosulfite on a small quantity or not, and use back directly detection only has only about 20ppm, and security promotes.
5. the lifting of index: the fermentation of millet green pepper has promoted indexs such as product acidity, total ester, and the reduced sugar index reduces fast.Make the millet green pepper have pure and mild, strong, the hard crisp characteristics of fermenting aroma.
6. confirm the stable and protection of color and luster
Through the practical implementation to the processing of millet green pepper, its result's proof has been stablized the intrinsic color and luster of millet green pepper effectively.
Claims (10)
1. one kind is adopted the bubble millet green pepper of directly adding the lactobacillus preparation preparation; It is characterized in that: it is to process through raw material prepare, the weigh preparation of dress pond, lactic acid bacteria activating solution material water, benefit acid and after fermentation after in fermentation vat, injecting the main fermentation of lactic acid bacteria activating solution material water-stop, main fermentation, and index of this bubble millet green pepper finished product is following:
In the salt salt content: 7.0～15.0%
In the lactic acid total acid: 0.9～2.0%
Nitrite: 0.5～6.0mg/kg
Alum: do not add
Sulfur dioxide residual quantity: 25～50mg/kg
Reduced sugar: 0.20%
PH value:＜3.5
Quality: boil 30 minutes not soft rotting in the water
Color and luster: Huang Liang exposes not brown stain in 72 hours in air.
2. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 1; The preparation method of said bubble millet green pepper; Comprise the preparation that dress pond, lactic acid bacteria activating solution material water were prepared, weighed to raw material; It is characterized in that: also be included in and inject the main fermentation of lactic acid bacteria activating solution material water-stop, benefit acid and after fermentation after the main fermentation in the fermentation vat;
Said lactic acid bacteria activating solution is meant: the solution to obtaining after the lactobacillus preparation activation processing before using;
Said lactic acid bacteria activating solution material water is meant: in fermentation vat, add salt successively, ferment and mix the material water that obtains with nutriment, chelating agent, citric acid, lactobacillus suspension activating solution;
Said main fermentation is meant in the fermentation vat of sealing, standing for fermentation 15～48 hours;
Benefit acid after the said main fermentation is meant and after main fermentation, adds with the water-reducible glacial acetic acid of former lake salt;
Said after fermentation is carried out standing for fermentation after being meant and mending acid.
3. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 1; It is characterized in that: the compound method of said lactic acid bacteria activating solution is: use 30～40 ℃ warm boiling water that lactobacillus preparation is deployed into the bacterium powder liquid that concentration is 2.00～7.00 wt% earlier; Then temperature is controlled at 18～40 ℃ and leaves standstill processing, promptly obtain the lactobacillus preparation activating solution behind 15～50min.
4. directly add the method that lactobacillus preparation prepares bubble millet green pepper according to claim 2 or 3 described employings; It is characterized in that: said lactobacillus preparation comprises the combination in any of following any one or several kinds of bacterial classifications: Lactobacillus plantarum Lactobacillus plantarum (bacterium numbering SICC1.566, SICC1.519, SICC1.518, SICC1.507, SICC1.416, SICC1.410, SICC1.376, SICC1.375, SICC1.374, SICC1.373, SICC1.372, SICC1.371, SICC1.370, SICC1.329, SICC1.326, SICC1.294, SICC1.293, SICC1.292, SICC1.291, SICC1.290, SICC1.289, SICC1.201, SICC1.151, SICC1.101, SICC1.56, SICC1.18, SICC1.17, SICC1.16, SICC1.15, SICC1.11, SICC1.10, SICC1.9), Lactobacillus casei Lactobacillus case (bacterium numbering SICC1.390, SICC1.389, SICC1.388, SICC1.387, SICC1.358, SICC1.357, SICC1.356, SICC1.355, SICC1.354, SICC1.353, SICC1.352, SICC1.350), lactobacillus acidophilus Lactobacillus acidophilus (bacterium numbering SICC1.369, SICC1.368), Lactobacillus rhamnosus Lactobacillus rhamnosus (bacterium numbering SICC1.1039, SICC1.1041); The concrete preparation method of this lactic acid bacteria powder is ZL200810045263.9 by being recorded in the patent No., and denomination of invention is carried out for the step of preparation process of compound lactobacillus powder described in " a kind of leavening of making pickles and preparation method thereof ".
5. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 2, and it is characterized in that: said fermentation is made up of by the weight ratio of 3～5:0～5:0～3:0～2:0～2 edible glucose, calcium chloride, magnesium chloride, sodium dihydrogen phosphate, potassium dihydrogen phosphate with nutriment.
6. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 2; It is characterized in that: the compound method of said lactic acid bacteria activating solution material water is: will fermenting, successively to place B é (Baume degrees) successively with nutriment, chelating agent, sodium pyrosulfite, citric acid, lactic acid bacteria activating solution be 14～20 ° salt solution, is mixed with material water; The ratio of millet green pepper and salt solution is counted 35～50%:50～65% according to the fermentation vat capacity in the said fermentation vat; It is 0.5～1.8kg/ ton that the addition of nutriment is used in said fermentation; The addition of said chelating agent is the 0.2kg/ ton; Said sodium pyrosulfite adds 0～0.8kg/ ton according to millet green pepper weight meter; Said citric acid is 4.5～8.5kg/ ton with millet green pepper and the total restatement addition of water; Said lactobacillus preparation addition adds 20～100g/ ton according to millet green pepper weight meter.
7. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 2, it is characterized in that: mending its glacial acetic acid addition of acid after the said main fermentation is to count 4～8kg/ ton with millet green pepper and water gross weight.
8. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 5, it is characterized in that: said glucose substitutes with white granulated sugar.
9. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 6, it is characterized in that: said sodium pyrosulfite substitutes with following any one: sulfur dioxide, potassium sulfite, sodium sulfite, potassium bisulfite, sodium hydrogensulfite or potassium metabisulfite.
10. directly add the method that lactobacillus preparation prepares bubble millet green pepper according to claim 2 or 6 described employings, it is characterized in that: said citric acid substitutes with following any one: malic acid or phosphoric acid.
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