CN102919814B - Preparation process for fermented chilli sauce - Google Patents
Preparation process for fermented chilli sauce Download PDFInfo
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- CN102919814B CN102919814B CN201210435104.6A CN201210435104A CN102919814B CN 102919814 B CN102919814 B CN 102919814B CN 201210435104 A CN201210435104 A CN 201210435104A CN 102919814 B CN102919814 B CN 102919814B
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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 is generally utilize the microorganism being attached to capsicum surface to carry out spontaneous fermentation, delicious good to eat, stomach strengthening and digestion promoting, and in Guizhou, Hunan, Hubei, Sichuan, Jiangxi Deng Di family extensively make, and is loved by the people and welcomes.The traditional processing technology of fermentation pepper sauce mainly make use of genuine milk acid bacteria fermentation and produces lactic acid, then is aided with less salt to preserve product, and promotes its local flavor.Although its processing technology is simple, fermenting speed is slow, and the formation of quality is very large by the impact of natural conditions, and there is the production cycle long, product quality is unstable, the serious problems such as the content overproof of the harmful substances such as nitrite.The basic reason producing these problems is, in traditional zymotic technique, fermentative microorganism is complete with dependence nature wild-type strain, because the original radix of wild fermentative microorganism is little, is difficult to form dominant microflora, causes longer fermentation times in the very short time.Simultaneously because wild-type strain composition is complicated, miscellaneous bacteria is numerous, and cause the flavor substance of different batches product composition and acid production speed to there is larger difference, product quality cannot be stablized.Inevitably there is harmful miscellaneous bacteria in natural wild-type strain simultaneously, can be nitrite by the nitrate transformation contained in vegetables, even also can be further converted to carcinogenic inferior ammonium nitrate.In addition, traditional zymotic thick chilli sauce needs to preserve in pickle jar, and the pot-life is by the impact of ambient temperature, to the transport of product, sells and brings very large inconvenience.At present, on market, existing fermentation pepper sauce also also exists serious browning, and the exterior quality of product is not good, and some products usually cover variable color defect by arbitrarily adding technicolor in a large number, and this brings hidden danger to edible safety again.From following analysis, traditional thick chilli sauce production technology cannot meet the needs of industrialized production and food security, must undergo technological transformation.
Summary of the invention
The object of the invention is to the preparation technology proposing the fermentation pepper sauce 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, comprises the following steps:
The first step: after fresh chilli stalk, then by fresh chilli and ginger by weight ratio for 100:1 loads in altar;
Second step: the preparation of zymotic fluid: lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains and obtains zymotic fluid;
3rd step: access zymotic fluid fermentation in altar: fermentation temperature is 30 DEG C, fermentation time 6d, and by the weight percent meter accounting for fresh chilli, zymotic fluid is 5%, salt 6%, sucrose 4%, separately add calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;
4th step: the capsicum fermented is gone out altar and fermentation pepper sauce of pulling an oar to obtain;
5th step: after the seasoning of fermentation pepper sauce spice, then add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter accounting for fermentation pepper sauce;
6th step: replace jar to carry out packing and vacuum seal to fermentation pepper sauce with can or Flexible tube for toothpaste type tank;
7th step: heat sterilization: be 90 DEG C of sterilization 5min when adopting can to pack; Be 90 DEG C of sterilization 10min when adopting Flexible tube for toothpaste type tank to pack, obtain finished product.
In second step of the present invention, 3 breeding strains are: mixed bacteria cultivates the tube activation of 48h in culture medium 1 at temperature 35 DEG C, the bacterial classification accessing 48 h in culture medium 2 again expands to be cultivated, access in culture medium 3 by inoculum concentration 5% again, cultivate under 30 DEG C of conditions, make lactic acid bacteria number reach 108/more than ml, obtain 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 that fermentation pepper sauce is produced is lactic fermentation, because the present invention's bacterial classification first Application used is processed in thick chilli sauce, the bacterial classification adopted is lactobacillus plantarum and fermentation lactobacillus mixed bacteria, is the excellent lactic fermentation bacterial classification being separated in conventional Kimchi, selecting.Owing to being fermented by pure lactobacillus inoculation, have very big-difference with traditional handicraft, therefore, again must screen fermentation parameter, to determine the necessary optimum process combination of suitability for industrialized production.Parameter fermented quality to significant impact mainly comprises following: (1) inoculum concentration: inoculum concentration is excessive, and lactic acid formation speed is too fast, and product sour can be made excessively strong, and the fermentation of other bacterium is excessively weak, and product special flavour is too dull; Inoculum concentration is too small, then cannot play the flora advantage of pure culture, fermentation period is long, and the danger of living contaminants is large.(2) fermentation temperature: at too high or too low temperature, lactic fermentation all cannot normally be carried out.(3) fermentation time: fermentation time is long, not only increases production cost, product sour also can be made excessively strong simultaneously, organize soft rotten, lose edibility.But fermentation time is not enough, finished product local flavor can be made again light, " raw peppery " taste is serious.(4) salt addition: the effect of salt mainly adjusts local flavor, has certain suppression miscellaneous bacteria effect, too much interpolation salt simultaneously, and the growth of meeting lactic acid bacteria inhibiting, affect fermenting speed, make product over-salty, local flavor is bad.(5) white sugar addition: white sugar mainly increases pickles sugar content, for the growth of lactic acid bacteria provides nutrition at the fermentation initial stage.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% for standard with acid content, the present invention is fermented by pure culture, can by fermentation time reduction to 6 d, than traditional zymotic time shorten 7d.The most high-load of nitrite simultaneously in fermented product is only 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 decline to some extent, so have influence on after making beating sauce rate, therefore for keeping the hardness of fermented capsicum to greatest extent, curing agent need be added when fermenting and carrying out suitable cure process.Current curing agent is mostly adopt potassium alum, because excessive edible potassium alum may cause the generation of senile dementia, simultaneously clear stipulaties in national green food standard, potassium alum must not be added in the pollution-free food of immediate access, therefore, the present invention does not adopt potassium alum, but selects new curing agent, adopts 0.1% calcium chloride in conjunction with 0.1% calcium lactate as mixed hardening agent.The present invention is selecting in new curing agent process, and when selecting calcium chloride before this, find the increase along with calcium chloride working concentration, the taste bad of product, product has slagging to be inclined to, and quality is coarse, and mouth feel score significantly declines.When selecting calcium lactate, find when being used alone calcium lactate, it protects crisp DeGrain, if but calcium chloride in conjunction with low concentration uses, the brittleness of product and mouthfeel have the raising determining degree, substantially can reach the crisp requirement of guarantor; Again because calcium lactate does not have toxicity, production is often used as Creta Preparata and uses, its using dosage is not limited, adopt calcium lactate to add that calcium chloride is as crispness retaining agent component, while obtaining the crisp effect of good guarantor, the nutritional quality of product can be improved.In sum, the present invention adopts 0.1% calcium chloride in conjunction with 0.1% calcium lactate as mixed hardening agent, and hardening effect is ideal.
Brown stain is also the major issue affecting thick chilli sauce suitability for industrialized production, traditional zymotic vegetables can only the reason of preservation in pickle jar, one is to prevent living contaminants, another important reason is after fermented product maturation goes out altar, be exposed in air and serious brown stain can occur, make the rapid deterioration of its exterior quality.Therefore, preventing or alleviate brown stain is one of key problem in technology realizing fermentation pepper sauce suitability for industrialized production.The present invention adopts sodium isoascorbate to carry out protecting look in conjunction with bay kojic acid, just adds concentration and is respectively the sodium isoascorbate of 0.1% and the bay kojic acid of 0.1%, effectively can alleviate brown stain, play good color-protecting function when seasoning.
The present invention makes finished product have enough shelf lifes, adopting can and Flexible tube for toothpaste type tank to replace jar to carry out packing rear and carrying out heat sterilization process to the finished product after packaging to fermentation pepper sauce, makes it the requirement reaching commercial sterilization.Because heat sterilization can have an impact to the color and luster of product, local flavor and nutritive value, so under the prerequisite ensureing commercial sterilization, sterilization temperature should be reduced, shortens sterilizing time as far as possible.The present invention carries out BA taking different temperatures and time, tests to bactericidal effect, and rule examine product color situation of change simultaneously.Find after observe product color situation of change after sterilization: at use can as packing container, adopt the process for sterilizing of 90 DEG C of sterilization 5min both can reach sterilization requirement, good product color can be obtained again.During Flexible tube for toothpaste type tank packaging, product reach needed for commercial sterilization sterilizing time longer than can, also sterilization requirement can be reached after adopting the process for sterilizing of 90 DEG C of sterilization 10min, with the good product color of acquisition, this is because the heat transfer property of Flexible tube for toothpaste type tank is than the cause of tinplate difference.The present invention replaces jar to pack rear heat sterilization to fermentation pepper sauce by adopting can and Flexible tube for toothpaste type tank, can Shelf-life, can obtain good product color again, convenient transport simultaneously and selling, and meets the requirement of suitability for industrialized production.
The present invention has following features with prior art:
1, the bacterial classification that the present invention adopts is lactobacillus plantarum and fermentation lactobacillus mixed bacteria, it is the excellent lactic fermentation bacterial classification being separated in conventional Kimchi, selecting, effectively can contain the growth of miscellaneous bacteria, obviously accelerating fermenting speed, have and produce acid soon, fall nitrosamine ability strong, significantly reduce the accumulation of sweat nitrite, and product special flavour is pure.In whole sweat, the content of nitrite of product is only up to 0.64mg/kg, far below nitrite more than the growing amount 6mg/kg of traditional natural fermented product, also lower than in pollution-free food to 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 harmful additives such as the alum of a large amount of employing in traditional handicraft, adopts calcium lactate and calcium chloride as curing agent, while obtaining the crisp effect of good guarantor, improves the nutritional quality of product.
3, the present invention adds concentration when seasoning is that 0.1% sodium isoascorbate and 0.1% bay kojic acid carry out color retention to product, solve a difficult problem for fermented capsicum storage period brown stain preferably, compared with commercially available prod, not containing bleaching agent and artificial colors such as harmful sulphite.
4, the pickle jar marketing packing form that traditional chili sauce falls behind has been abandoned, 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 the pickle jar i.e. problem of rotten, this long-standing problem thick chilli sauce industry development of variable color, substantially increase simultaneously product transport, sell and edible etc. in convenience, to thick chilli sauce industry, there is very important Practical significance.The manner of packing of Flexible tube for toothpaste type tank simultaneously, for improving the sanitary edible custom of thick chilli sauce, the consumption pattern of advocating thriftiness has established technical foundation.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, it should be understood that these embodiments only for the object of illustration, never limit the scope of the invention.
The embodiment of the present invention adopts following preparation technology, specifically comprises the following steps:
The first step: after fresh chilli stalk, then by fresh chilli and ginger by weight ratio for 100:1 loads in altar;
Second step: the preparation of zymotic fluid: lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains and obtains zymotic fluid;
3rd step: access zymotic fluid fermentation in altar: fermentation temperature is 30 DEG C, fermentation time 6d, and by the weight percent meter accounting for fresh chilli, zymotic fluid is 5%, salt 6%, sucrose 4%, separately add calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;
4th step: the capsicum fermented is gone out altar and fermentation pepper sauce of pulling an oar to obtain;
5th step: after the seasoning of fermentation pepper sauce spice, then add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter accounting for fermentation pepper sauce;
6th step: replace jar to carry out packing and vacuum seal to fermentation pepper sauce with can or Flexible tube for toothpaste type tank;
7th step: heat sterilization: be 90 DEG C of sterilization 5min when adopting can to pack; Be 90 DEG C of sterilization 10min when adopting Flexible tube for toothpaste type tank to pack, obtain finished product.
3 breeding strains wherein in second step are: mixed bacteria cultivates the tube activation of 48 h in culture medium 1 at temperature 35 DEG C, the bacterial classification accessing 48 h in culture medium 2 again expands to be cultivated, access in culture medium 3 by inoculum concentration 5% again, cultivate under 30 DEG C of conditions, make lactic acid bacteria number reach 108/more than ml, obtain 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.
0.59% is reached for standard with acid content, by preparation technology of the present invention, the present invention is 7d by traditional fermentation time reduction, fermentation time is only 6 d, simultaneously the most high-load of nitrite is only 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, effectively prevent brown stain.
More than show and describe general 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; what describe in above-described embodiment and description 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 application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a preparation technology for fermentation pepper sauce, is characterized in that: comprise the following steps:
The first step: after fresh chilli stalk, then by fresh chilli and ginger by weight ratio for 100:1 loads in altar;
Second step: the preparation of zymotic fluid: lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains and obtains zymotic fluid;
3rd step: access zymotic fluid fermentation in altar: fermentation temperature is 30 DEG C, fermentation time 6d, and by the weight percent meter accounting for fresh chilli, zymotic fluid is 5%, salt 6%, sucrose 4%, separately add calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;
4th step: the capsicum fermented is gone out altar and fermentation pepper sauce of pulling an oar to obtain;
5th step: after the seasoning of fermentation pepper sauce spice, then add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter accounting for fermentation pepper sauce;
6th step: replace jar to carry out packing and vacuum seal to fermentation pepper sauce with can or Flexible tube for toothpaste type tank;
7th step: heat sterilization: be 90 DEG C of sterilization 5min when adopting can to pack; Be 90 DEG C of sterilization 10min when adopting Flexible tube for toothpaste type tank to pack, obtain finished product.
2. preparation technology according to claim 1, it is characterized in that, described 3 breeding strains are mixed bacteria cultivates 48h in culture medium 1 tube activation at temperature 35 DEG C, the bacterial classification accessing 48 h in culture medium 2 again expands to be cultivated, access in culture medium 3 by inoculum concentration 5% again, cultivate under 30 DEG C of conditions, make lactic acid bacteria number reach 10
8individual/more than ml, obtains 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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