CN102919814A - Preparation process for fermented chilli sauce - Google Patents
Preparation process for fermented chilli sauce Download PDFInfo
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- CN102919814A CN102919814A CN2012104351046A CN201210435104A CN102919814A CN 102919814 A CN102919814 A CN 102919814A CN 2012104351046 A CN2012104351046 A CN 2012104351046A CN 201210435104 A CN201210435104 A CN 201210435104A CN 102919814 A CN102919814 A CN 102919814A
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Abstract
The invention discloses preparation process for fermented chilli sauce. The preparation process includes the following steps: placing fresh chilli and ginger into a jar, mixing cultures of lactobacillus planetarium and fermentation lactobacillus, and conducting three times of culture cultivation to obtain fermentation broth; adding the fermentation broth and fermenting; taking the chilli and ginger out of the jar and pulping; stirring and seasoning; packaging the fermented chilli sauce with tins or toothpaste-tube-shaped jars for replacing the jars and vacuum-sealing; and sterilizing through heat to obtain finished products. The chilli sauce is produced through pure-culture fermentation, calcium lactate and calcium chloride are used as a hardener, and color protecting processing is conducted by using 0.1% erythorbic acid combined with 0.1% laurel kojic acid. Simultaneously, the chilli sauce is packaged by using the tins and toothpaste-tube-shaped cans and has the advantages of being short in fermenting time, low in nitrite content, stable in product quality and good in product appearance quality.
Description
Technical field
The present invention relates to a kind of preparation technology of fermentation pepper sauce.
Background technology
Fermentation pepper sauce generally is to utilize the microorganism be attached to the capsicum surface to carry out spontaneous fermentation to form, and is delicious good to eat, and stomach strengthening and digestion promoting in Guizhou, the ground families such as Hunan, Hubei, Sichuan, Jiangxi extensively make, is loved by the people and welcomes.The traditional processing technology of fermentation pepper sauce mainly is to have utilized the genuine milk acid bacteria fermentation to produce lactic acid, is aided with less salt again and preserves product, and promote its local flavor.Although its processing technology is simple, fermenting speed is slow, and the formation of quality is subjected to the impact of natural conditions very large, exists the production cycle long, and product quality is unstable, the serious problems such as content overproof of the harmful substances such as nitrite.The basic reason that produces these problems is that in the traditional zymotic technique, fermentative microorganism is complete because the wild original radix of fermentative microorganism is little, to be difficult to form dominant microflora with relying on the nature wild-type strain in the very short time, cause fermentation time to prolong.Because wild-type strain forms complexity, and miscellaneous bacteria is numerous, cause flavor substance composition and the acid production speed of different batches product to have larger difference simultaneously, product quality can't be stablized.There is harmful miscellaneous bacteria inevitably in natural wild-type strain simultaneously, can be nitrite with the nitrate transformation that contains in the vegetables, even also can be further converted to carcinogenic inferior ammonium nitrate.In addition, the traditional zymotic thick chilli sauce need to be preserved in pickle jar, and the pot-life be subjected to the impact of ambient temperature, give product transportation, sell and bring very large inconvenience.At present, existing fermentation pepper sauce also exists serious browning on the market, and the exterior quality of product is not good, and some products are usually covered the variable color defective by arbitrarily adding in a large number technicolors, and this brings hidden danger for again edible security.By following analysis as can be known, traditional thick chilli sauce production technology can't satisfy the needs of industrialized production and food security, must undergo technological transformation.
Summary of the invention
The preparation technology of the fermentation pepper sauce of the object of the invention is to propose that a kind of fermentation time is short, nitrite is low, the exterior quality of product with stable quality, product is not good.
The technical solution used in the present invention is: a kind of preparation technology of fermentation pepper sauce may further comprise the steps:
The first step: after fresh chilli removed the base of a fruit, again fresh chilli and ginger are packed in the altar for 100:1 by weight ratio;
Second step: the preparation of zymotic fluid: lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains get zymotic fluid;
The 3rd step: access zymotic fluid fermentation in the altar: fermentation temperature is 30 ℃, fermentation time 6d, and by the weight percent meter that accounts for fresh chilli, zymotic fluid is 5%, salt 6%, and sucrose 4%, other adds calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;
The 4th step: the capsicum that ferments is gone out altar and pulls an oar to get fermentation pepper sauce;
The 5th step: after the seasoning of fermentation pepper sauce spice, add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter that accounts for fermentation pepper sauce again;
The 6th step: replace jar that fermentation pepper sauce is packed and vacuum seal with can or Flexible tube for toothpaste type tank;
The 7th step: heat sterilization: be 90 ℃ of sterilization 5min when adopting the can packing; Be 90 ℃ of sterilization 10min when adopting Flexible tube for toothpaste type tank packing, get finished product.
3 breeding strains are in the second step of the present invention: mixed bacteria is 35 ℃ of lower tube activation of cultivating 48h of temperature in culture medium 1, the bacterial classification that accesses again 48 h in the culture medium 2 enlarges to be cultivated, again by in the inoculum concentration 5% access culture medium 3, cultivate under 30 ℃ of conditions, make lactic acid bacteria number reach 108/more than the ml, get zymotic fluid; Wherein culture medium 1 is peptone l0g, yeast extract 5g, beef extract 10g, Tween 80 ml, K
2HPO
42g, tomato juice 200 ml, distilled water 800 ml, agar 20 g; Culture medium 2 is peptone 10g, yeast extract 5g, beef extract 10g, Tween 80 ml, K
2HPO
42g, bean sprout juice 200 mL, distilled water 800ml; Culture medium 3 is peptone 10 g, sucrose 4g, soy meal 20 g, corn extract 2g, K
2HPO
42g, bean sprout juice 200 g, distilled water 800ml.
The critical process link of fermentation pepper sauce production is lactic fermentation, because the used bacterial classification first Application of the present invention is processed in thick chilli sauce, the bacterial classification that adopts is lactobacillus plantarum and fermentation lactobacillus mixed bacteria, is separation, seed selection good lactic fermentation bacterial classification out in traditional pickles.Owing to fermenting by pure lactobacillus inoculation, have very big-difference with traditional handicraft, therefore, must again screen fermentation parameter, to determine the necessary optimum process combination of suitability for industrialized production.The parameter that fermented quality is had significant impact mainly comprises following: (1) inoculum concentration: inoculum concentration is excessive, and the lactic acid formation speed is too fast, can make the product sour excessively strong, the fermentation of other bacterium excessively a little less than, product special flavour is too dull; Inoculum concentration is too small, then can't bring into play the flora advantage of pure culture, and fermentation period is long, and the danger of living contaminants is large.(2) fermentation temperature: under the too high or too low temperature, lactic fermentation all can't normally be carried out.(3) fermentation time: fermentation time is long, has not only increased production cost, also can make the product sour excessively strong simultaneously, organizes soft rotting, and loses edibility.But fermentation time is not enough, can make again the finished product local flavor light, and " giving birth to peppery " flavor is serious.(4) salt addition: the effect of salt mainly is to adjust local flavor, has simultaneously certain inhibition miscellaneous bacteria effect, too much interpolation salt, and the growth of meeting lactic acid bacteria inhibiting affects fermenting speed, makes product over-salty, and local flavor is bad.(5) white sugar addition: white sugar mainly is to increase the pickles sugar content at the fermentation initial stage, for the growth of lactic acid bacteria provides nutrition.Comprehensive the above, the fermentation parameter that fermentation pepper sauce of the present invention adopts is: zymotic fluid consumption 5%, fermentation time 6d, brine concentration 6%, sucrose concentration 4%.Reach 0.59% as standard take acid content, the present invention is fermented by pure culture, fermentation time can be foreshortened to 6 d, than traditional zymotic time shorten 7d.Simultaneously the high-load of the nitrite in the fermented product only is 0.64 mg/kg, only has the l/9 of traditional zymotic, and is far superior to the requirement of A level pollution-free food and pollution-free food.
Because fermentation can make the hardness of capsicum product descend to some extent, so have influence on after the making beating the sauce rate, therefore for keeping to greatest extent the hardness of fermented capsicum, when fermentation, need add curing agent and carry out suitable cure process.Curing agent mostly is to adopt potassium alum at present, because excessive edible potassium alum may cause the generation of senile dementia, clear in the national green food standard simultaneously, must not add potassium alum in the pollution-free food of immediate access, therefore, the present invention does not adopt potassium alum, but selects new curing agent, adopt 0.1% calcium chloride in conjunction with 0.1% calcium lactate as mixed hardening agent.The present invention when selecting calcium chloride before this, finds the increase along with the calcium chloride working concentration in selecting new curing agent process, the mouthfeel variation of product, and product has the slagging tendency, and quality is coarse, and mouth feel score significantly descends.When selecting calcium lactate, when finding to use calcium lactate separately, it protects crisp DeGrain, if but use in conjunction with the calcium chloride of low concentration, the brittleness of product and mouthfeel have the raising of deciding degree, can substantially reach to protect crisp requirement; Because calcium lactate does not have toxicity, be often used as Creta Preparata in production and use again, to the not restriction of its using dosage, adopt calcium lactate to add calcium chloride as the crispness retaining agent component, can be when obtaining the crisp effect of good guarantor, the nutritional quality of raising product.In sum, the present invention adopt 0.1% calcium chloride in conjunction with 0.1% calcium lactate as mixed hardening agent, hardening effect is ideal.
Brown stain also is the major issue that affects the thick chilli sauce suitability for industrialized production, the traditional zymotic vegetables can only preservation in pickle jar reason, the one, in order to prevent living contaminants, another important reason is after the fermented product maturation goes out altar, be exposed in the air serious brown stain can occur, make the rapid bad change of its exterior quality.Therefore, preventing or alleviate brown stain is to realize one of key problem in technology of fermentation pepper sauce suitability for industrialized production.The present invention adopts sodium isoascorbate to protect look in conjunction with the bay kojic acid, just adds concentration and be respectively 0.1% sodium isoascorbate and 0.1% bay kojic acid when seasoning, can effectively alleviate brown stain, plays good color-protecting function.
The present invention makes finished product have enough shelf lifes, carries out the heat sterilization processing after adopting can and Flexible tube for toothpaste type tank to replace jar that fermentation pepper sauce is packed and to the finished product after the packing, makes it to reach the requirement of commercial sterilization.Because heat sterilization can exert an influence to color and luster, local flavor and the nutritive value of product, thus should be under the prerequisite that guarantees commercial sterilization, reduce sterilization temperature, shortening sterilizing time.The present invention tests to bactericidal effect taking different temperatures and time to carry out BA, and rule are examined the product color situation of change simultaneously.After observing the product color situation of change after the sterilization, finding: when using can as packing container, adopt the process for sterilizing of 90 ℃ of sterilization 5min both can reach the sterilization requirement, can obtain preferably product color again.During Flexible tube for toothpaste type tank packing, product reach commercial sterilization required sterilizing time longer than can, also can reach the sterilization requirement behind the process for sterilizing of 90 ℃ of sterilization 10min of employing, with obtain preferably product color, this is because the heat transfer property cause poorer than tinplate of Flexible tube for toothpaste type tank.The present invention is by adopting can and Flexible tube for toothpaste type tank to replace jar that fermentation pepper sauce is packed rear heat sterilization, can Shelf-life, can obtain preferably product color again, and simultaneously convenient transportation and selling meets the requirement of suitability for industrialized production.
The present invention has following characteristics with prior art:
1, the bacterial classification of the present invention's employing is lactobacillus plantarum and fermentation lactobacillus mixed bacteria, separation, seed selection good lactic fermentation bacterial classification out in traditional pickles, can effectively contain the growth of miscellaneous bacteria, obviously accelerating fermenting speed, has the acid of producing fast, fall the nitrosamine ability strong, reduced significantly the accumulation of sweat nitrite, and product special flavour is pure.The content of nitrite of product is only up to 0.64mg/kg in whole sweat, more than the nitrite growing amount 6mg/kg far below the traditional natural fermented product, also be lower than in the pollution-free food the maximum limit standard≤4mg/kg of content of nitrite, make the edible safety of product obtain larger raising.
2, the present invention has abandoned a large amount of harmful additives such as alum that adopt in the traditional handicraft, adopts calcium lactate and calcium chloride as curing agent, when obtaining the crisp effect of good guarantor, improves the nutritional quality of product.
3, to add concentration when seasoning be that 0.1% sodium isoascorbate and 0.1% bay kojic acid carry out color retention to product in the present invention, solved preferably the difficult problem of fermented capsicum storage period brown stain, compare with the commercially available prod, do not contain harmful bleaching agent and the artificial colors such as sulphite.
4, abandoned the pickle jar marketing packing form that traditional thick chilli sauce falls behind, by adopting the tinned and Flexible tube for toothpaste type tank of tinplate in conjunction with the technique of heat sterilization, efficiently solve thick chilli sauce and leave i.e. rotten, this long-term problem that perplexs the thick chilli sauce industry development of variable color of pickle jar, greatly improved simultaneously the convenience of product at aspects such as transporting, sell and be edible, the thick chilli sauce industry has been had very important Practical significance.The manner of packing of Flexible tube for toothpaste type tank is accustomed to for the sanitary edible that improves thick chilli sauce simultaneously, and the consumption pattern of advocating thriftiness has been established technical foundation.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, it should be understood that these embodiment only are used for the purpose of illustration, never limit protection scope of the present invention.
The embodiment of the invention adopts following preparation technology, specifically may further comprise the steps:
The first step: after fresh chilli removed the base of a fruit, again fresh chilli and ginger are packed in the altar for 100:1 by weight ratio;
Second step: the preparation of zymotic fluid: lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains get zymotic fluid;
The 3rd step: access zymotic fluid fermentation in the altar: fermentation temperature is 30 ℃, fermentation time 6d, and by the weight percent meter that accounts for fresh chilli, zymotic fluid is 5%, salt 6%, and sucrose 4%, other adds calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;
The 4th step: the capsicum that ferments is gone out altar and pulls an oar to get fermentation pepper sauce;
The 5th step: after the seasoning of fermentation pepper sauce spice, add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter that accounts for fermentation pepper sauce again;
The 6th step: replace jar that fermentation pepper sauce is packed and vacuum seal with can or Flexible tube for toothpaste type tank;
The 7th step: heat sterilization: be 90 ℃ of sterilization 5min when adopting the can packing; Be 90 ℃ of sterilization 10min when adopting Flexible tube for toothpaste type tank packing, get finished product.
Wherein 3 breeding strains in the second step are: mixed bacteria is 35 ℃ of lower tube activation of cultivating 48 h of temperature in culture medium 1, the bacterial classification that accesses again 48 h in the culture medium 2 enlarges to be cultivated, again by in the inoculum concentration 5% access culture medium 3, cultivate under 30 ℃ of conditions, make lactic acid bacteria number reach 108/more than the ml, get zymotic fluid; Wherein culture medium 1 is peptone l0g, yeast extract 5g, beef extract 10g, Tween 80 ml, K
2HPO
42g, tomato juice 200 ml, distilled water 800 ml, agar 20 g; Culture medium 2 is peptone 10g, yeast extract 5g, beef extract 10g, Tween 80 ml, K
2HPO
42g, bean sprout juice 200 mL, distilled water 800ml; Culture medium 3 is peptone 10 g, sucrose 4g, soy meal 20 g, corn extract 2g, K
2HPO
42g, bean sprout juice 200 g, distilled water 800ml.
Reach 0.59% as standard take acid content, by preparation technology of the present invention, the present invention has shortened 7d with traditional fermentation time, fermentation time only is 6 d, simultaneously the high-load of nitrite only is 0.64 mg/kg, only has the l/9 of traditional zymotic, and is far superior to the requirement of A level pollution-free food and pollution-free food, the exterior quality of product with stable quality, product is good, has effectively prevented brown stain.
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention; the technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and the claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. the preparation technology of a fermentation pepper sauce is characterized in that: may further comprise the steps:
The first step: after fresh chilli removed the base of a fruit, again fresh chilli and ginger are packed in the altar for 100:1 by weight ratio;
Second step: the preparation of zymotic fluid: lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains get zymotic fluid;
The 3rd step: access zymotic fluid fermentation in the altar: fermentation temperature is 30 ℃, fermentation time 6d, and by the weight percent meter that accounts for fresh chilli, zymotic fluid is 5%, salt 6%, and sucrose 4%, other adds calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;
The 4th step: the capsicum that ferments is gone out altar and pulls an oar to get fermentation pepper sauce;
The 5th step: after the seasoning of fermentation pepper sauce spice, add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter that accounts for fermentation pepper sauce again;
The 6th step: replace jar that fermentation pepper sauce is packed and vacuum seal with can or Flexible tube for toothpaste type tank;
The 7th step: heat sterilization: be 90 ℃ of sterilization 5min when adopting the can packing; Be 90 ℃ of sterilization 10min when adopting Flexible tube for toothpaste type tank packing, get finished product.
2. preparation technology according to claim 1, it is characterized in that, described 3 breeding strains are the tube activation of mixed bacteria 35 ℃ of lower 48h of cultivation of temperature in culture medium 1, the bacterial classification that accesses again 48 h in the culture medium 2 enlarges to be cultivated, again by in the inoculum concentration 5% access culture medium 3, cultivate under 30 ℃ of conditions, make lactic acid bacteria number reach 108/more than the ml, get zymotic fluid; Wherein culture medium 1 is peptone l0g, yeast extract 5g, beef extract 10g, Tween 80 ml, K
2HPO
42g, tomato juice 200 ml, distilled water 800 ml, agar 20 g; Culture medium 2 is peptone 10g, yeast extract 5g, beef extract 10g, Tween 80 ml, K
2HPO
42g, bean sprout juice 200 mL, distilled water 800ml; Culture medium 3 is peptone 10 g, sucrose 4g, soy meal 20 g, corn extract 2g, K
2HPO
42g, bean sprout juice 200 g, distilled water 800ml.
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| CN103750225A (en) * | 2013-11-07 | 2014-04-30 | 南昌大学 | Method for improving organoleptic quality of ginger |
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| CN103621977A (en) * | 2013-12-17 | 2014-03-12 | 宁夏红川农业科技有限公司 | Fermented chilli sauce |
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