CN102406141B - 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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- CN102406141B CN102406141B CN201110375324XA CN201110375324A CN102406141B CN 102406141 B CN102406141 B CN 102406141B CN 201110375324X A CN201110375324X A CN 201110375324XA CN 201110375324 A CN201110375324 A CN 201110375324A CN 102406141 B CN102406141 B CN 102406141B
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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 the class green pepper of clustering 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, pungent is very strong, and the oil content height is late-maturing, heat-resisting, disease-resistant virulence is strong, yields poorly, and general per mu yield is about 3000 jin, mainly be distributed in the ground such as Yunnan, Guangxi, Guizhou, Sichuan of China, 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 bright fragrant tasty and refreshing because of its pungent uniqueness, 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 coloured silk " etc.; 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 as " 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 etc.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 of certain scale is arranged 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, product salinity height, and the scope of application is limited.Increasing along with market demand, 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 compound lactobacillus powder that it is made into by Lactobacillus plantarum 550 and Bu Shi lactobacillus 225, promote nutritional agents or the selective spices that adds of lactobacter growth to form, Lactobacillus plantarum bacterium powder and Bu Shi lactobacillus bacterium powder by corn flour through liquefaction, saccharification, inoculation, fermentation, make after the centrifugal and spray-drying, Lactobacillus plantarum bacterium powder and Bu Shi lactobacillus bacterium powder are mixed with the compound lactobacillus powder in 65～70:30～35 by weight.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 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, then according to the selective spices that adds of taste hobby, mixing, namely be made into pickles water, at last fresh vegetables pickles bubbly water system namely obtained pickled vegetable product after 18 ~ 24 hours.But at different vegetable kinds, particularly exclusive characteristic and the finished product requirement thereof of millet green pepper, the above-mentioned method of using the happy U.S. lactobacillus preparation of bubble in the process of infusion millet green pepper, 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 add lactic acid bacteria and brown sugar, and be the one time fermentation process, but, because pickles is of a great variety, the characteristic of each vegetables itself is different with the requirement as pickles, causes this research can't require up design technology and control route thereof from the characteristic of specific pickles, 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 by 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 by implementing.
A kind of bubble millet green pepper of adopting direct interpolation lactobacillus preparation preparation, it is to make through raw material prepare, the weigh preparation of dress pond, lactic acid bacteria activating solution material water, benefit acid and after fermentation inject the main fermentation of lactic acid bacteria activating solution material water-stop, main fermentation in fermentation vat after, and index of this bubble millet green pepper finished product is as follows:
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 described 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;
Described lactic acid bacteria activating solution refers to: the solution to obtaining after the lactobacillus preparation activation processing before using;
Described lactic acid bacteria activating solution material water refers to: add salt successively in fermentation vat, ferment and mix the material water that obtains with nutriment, chelating agent, citric acid, lactobacillus suspension activating solution;
Described main fermentation refers in the fermentation vat of sealing, standing for fermentation 15～48 hours;
Benefit acid after the described main fermentation refers to add after main fermentation with the water-reducible glacial acetic acid of former lake salt;
Described after fermentation is carried out standing for fermentation after referring to mend acid.
Described chelating agent is disodium ethylene diamine tetraacetate.
The compound method of described lactic acid bacteria activating solution is: earlier with 30～40 ℃ warm boiling water lactobacillus preparation being deployed into concentration is 2.00～7.00%(G/G) bacterium powder liquid, then temperature control is left standstill processing at 18～40 ℃, namely obtain the lactobacillus preparation activating solution behind 15～50min.
Described lactobacillus preparation comprises any combination of following any one or several 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 be bought from Sichuan Province microbial resources platform DSMZ; this preservation center is to ratify through Sichuan Province Science and Technology Department; rely on Sichuan Food Fermentative Industry Design Academy; Sichuan University; the academy of agricultural sciences, Sichuan; institute of antibiotics, Chengdu and of setting up is basic; public welfare; non-profit-making microorganism fungus kind resource preservation and technological service supporting mechanism; be one of Chinese industrial microorganism fungus kind preservation administrative center eight big substations; its responsibility is to food; fermentation; medicine; light industry; the microorganism fungus kind resource that use in fields such as environmental protection and agricultural byproducts deep processing is collected; preserve; identify; estimate the protection that realizes microbial resources with management to greatest extent; share and sustainable utilization; for producing; 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; simultaneously not more new portion can send a telegraph the 028-82761464 inquiry, and described bacterial classification has all been listed among Ministry of Public Health's " bacterial classification list that can be used for food ".
Described 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.
Described glucose can substitute with white granulated sugar.
The compound method of described 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 described fermentation vat; Described fermentation is 0.5～1.8kg/ ton with the addition of nutriment; The addition of described chelating agent is the 0.2kg/ ton; Described sodium pyrosulfite adds 0～0.8kg/ ton according to millet green pepper weight meter; Described citric acid is 4.5～8.5kg/ ton with millet green pepper and the total restatement addition of water; Described lactobacillus preparation addition adds 20～100g/ ton according to millet green pepper weight meter.
Mending its glacial acetic acid addition of acid after the described main fermentation is to count 4～8kg/ ton with millet green pepper and water gross weight.
Described glacial acetic acid can substitute with lactic acid.
Described sodium pyrosulfite can substitute with following any one: sulfur dioxide, potassium sulfite, sodium sulfite, potassium bisulfite, sodium hydrogensulfite or potassium metabisulfite.
Described citric acid can substitute with following any one: malic acid or phosphoric acid.
The concrete steps that the present invention prepares pickled upturned chili are as follows:
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, standby;
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
Earlier with 30～40 ℃ warm boiling water lactobacillus preparation being deployed into concentration is 2.00～7.00%(G/G) bacterium powder liquid, temperature is controlled left standstill processing at 18～40 ℃ then, namely obtains the lactobacillus preparation activating solution behind 15～50min;
(2) preparation of lactic acid bacteria activating solution material water
The compound method of described 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 described fermentation vat; Described fermentation is 0.5～1.8kg/ ton with the addition of nutriment; The addition of described chelating agent is the 0.2kg/ ton; Described sodium pyrosulfite adds 0～0.8kg/ ton according to millet green pepper weight meter; Described citric acid is 4.5～8.5kg/ ton with millet green pepper and the total restatement addition of water; Described 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
The fermentation vat sealing of material water logging bubble millet green pepper, standing for fermentation 15～48 hours will be injected;
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;
Described 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 the pond along down.
3. former pond material water is injected in the fermentation vat by 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, the effective characteristic at specific this series products of millet green pepper of energy, 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 lactobacillus preparation dropped into; not only realized the lactic acid bacteria flora quick formation, realized millet green pepper lactobacillus-fermented process, saved 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 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.By 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 quick fermentation of superior microorganism forms various useful products, and as materials such as organic acids, alcohols, the formation of enzyme system can be decomposed to form multiple small-molecule substance, as 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, the Production Time of product 50～90 days of being made by traditional sodium pyrosulfite shorten 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 biogenic amine and the nitrite of other microorganisms formation of can also degrading, comparing harmful components with conventional method and obtained reduction, only is 20～30% of industry standard.Not having excess sulfur dioxide additives residual and some forbiddings exists.
By adding the 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, meets request 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, put a plastic barrel that 1/3 hole arranged (have the part of hole be placed on below) at Chi Jiao, with the blue or green millet green pepper of purchase according to the mode of direct input, fill fermentation vat to the pond along in a basic balance, plastic grid on millet green pepper surface cushion again, directly raw material is blocked with plank or log, prepare salinity 16%(G/G then) salt solution (namely adding 190kg salt according to 1000kg water mixes standby), 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), at the river sand of film tiling 15-20cm, standing for fermentation is extremely ripe about 25 days then.
The activating solution of described lactobacillus preparation refers to 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) being deployed into concentration earlier is 3.00～5.00%(G/G) bacterium powder liquid, then temperature control is left standstill processing at 18～40 ℃, namely 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, put a plastic barrel (part of hole being arranged below) that 1/3 hole arranged at Chi Jiao, with the blue or green millet green pepper of purchase according to the mode of direct input, fill fermentation vat to the pond along in a basic balance, plastic grid on blue or green millet green pepper surface cushion again, directly raw material is blocked with plank or log, then with the salinity 18%(G/G of preparation) salt solution (namely adding 220kg salt according to 1000kg water mixes standby), 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 by the lactobacillus acidophilus bacterium powder of the Lactobacillus plantarum bacterium powder of bacterium numbering SICC1.566 and bacterium numbering SICC1.369) 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 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), the salt solution of 10% concentration that adding 15cm prepares (mixing standby after adding 110kg salt dissolves in the 1000kg running water), standing for fermentation is extremely ripe about 25 days.
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, 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, put a plastic barrel (part of hole being arranged below) that 1/3 hole arranged at Chi Jiao, the ripe packed millet green pepper band bag of transporting back is directly packed in the pond, fill fermentation vat to the 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 9.6% with the millet green pepper, 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
By the concrete enforcement 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 (4)
1. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in an employing, it is characterized in that: it is to make through raw material prepare, the weigh preparation of dress pond, lactic acid bacteria activating solution material water, benefit acid and after fermentation inject the main fermentation of lactic acid bacteria activating solution material water-stop, main fermentation in fermentation vat after, and index of this bubble millet green pepper finished product is as follows:
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;
The preparation method of described bubble millet green pepper comprises the preparation that dress pond, lactic acid bacteria activating solution material water were prepared, weighed to raw material, also is included in to inject lactic acid bacteria activating solution material water in the fermentation vat and seal main fermentation, and benefit acid and after fermentation after the main fermentation;
Described lactic acid bacteria activating solution refers to: the solution to obtaining after the lactobacillus preparation activation processing before using;
Described lactic acid bacteria activating solution material water refers to: add salt successively in fermentation vat, ferment and mix the material water that obtains with nutriment, chelating agent, citric acid, lactobacillus suspension activating solution;
Described main fermentation refers in the fermentation vat of sealing, standing for fermentation 15～48 hours;
Benefit acid after the described main fermentation refers to add after main fermentation with the water-reducible glacial acetic acid of former lake salt;
Described after fermentation is carried out standing for fermentation after referring to mend acid;
The compound method of described lactic acid bacteria activating solution is: elder generation is deployed into the bacterium powder liquid that concentration is 2.00～7.00 wt% with 30～40 ℃ warm boiling water with lactobacillus preparation, then temperature control is left standstill processing at 18～40 ℃, namely obtain the lactobacillus preparation activating solution behind 15～50min;
Described lactobacillus preparation comprises the combination of following any one or several 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;
Described 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;
The compound method of described lactic acid bacteria activating solution material water is: will fermenting, successively to place 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 described fermentation vat; Described fermentation is 0.5～1.8kg/ ton with the addition of nutriment; The addition of described chelating agent is the 0.2kg/ ton; Described sodium pyrosulfite adds 0～0.8kg/ ton according to millet green pepper weight meter; Described citric acid is 4.5～8.5kg/ ton with millet green pepper and the total restatement addition of water; Described lactobacillus preparation addition adds 20～100g/ ton according to millet green pepper weight meter;
Mending its glacial acetic acid addition of acid after the described main fermentation is to count 4～8kg/ ton with millet green pepper and water gross weight.
2. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 1, and it is characterized in that: described glucose substitutes with white granulated sugar.
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: described sodium pyrosulfite substitutes with following any one: sulfur dioxide, potassium sulfite, sodium sulfite, potassium bisulfite, sodium hydrogensulfite or potassium metabisulfite.
4. the method that lactobacillus preparation prepares bubble millet green pepper is directly added in employing according to claim 1, it is characterized in that: described citric acid substitutes with following any one: malic acid or phosphoric acid.
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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 |
| CN103919087B (en) * | 2014-04-23 | 2016-02-24 | 四川高福记生物科技有限公司 | For making the batch composition of pickles and the preparation method of goods thereof of having a bath of fermenting |
| CN104522591A (en) * | 2014-12-26 | 2015-04-22 | 四川高福记生物科技有限公司 | Lactobacillus fermentation pickled radish and preparation method thereof |
| CN108651921B (en) * | 2017-03-31 | 2022-02-18 | 顶益（开曼岛）控股有限公司 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
| 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 |
| CN110250462A (en) * | 2019-07-17 | 2019-09-20 | 湖北聚汇农业开发有限公司 | A kind of production method of spices bubble green pepper cucumber |
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