CN103404777B - Brown rice oxalis pepper and processing method thereof - Google Patents
Brown rice oxalis pepper and processing method thereof Download PDFInfo
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- CN103404777B CN103404777B CN201310363646.1A CN201310363646A CN103404777B CN 103404777 B CN103404777 B CN 103404777B CN 201310363646 A CN201310363646 A CN 201310363646A CN 103404777 B CN103404777 B CN 103404777B
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Abstract
The invention discloses brown rice oxalis pepper and a processing method thereof. The brown rice oxalis pepper is formed by mixing and fermenting the following components in parts by weight:100 parts of brown rice powder, 70-150 parts of chopped fresh chilli, 6-12 parts of edible salt, 7-13 parts of zymophyte suspension, 2-6 parts of reducing sugar and 0-20 parts of water. The processing method for the oxalis pepper comprises the following steps: (1) respectively performing stage-by-stage expansion cultivation on lactobacillus fermenti, pediococcus acidilactici, lactobacillus plantarum and zygosaccharomyces rouxii to obtain bacteria liquid with the viable bacteria amount of 108 cfu/mL, and mixing the four pieces of bacteria liquid to produce the zymophyte suspension according to the volume ratio of 1:1:1:0.5; (2) stirring the materials; (3) performing inoculation, namely inoculating the materials stirred in the step (2) into the zymophyte suspension obtained in the step (1) according to an amount in the formula, and fully stirring the materials and the zymophyte suspension; (4) bottling/bagging the product, and fermenting the product; and (5) sterilizing the product to obtain the brown rice oxalis pepper. The raw materials used in the method are readily available; the product has comprehensive nutrition; the preparation method is short in production period and convenient to operate.
Description
Technical field
The present invention relates to a kind of jealous woman capsicum, particularly a kind of to take coarse rice powder and capsicum be main material, adopts novel jealous woman capsicum and the processing method thereof of bottle/bag dress fermentation preparation.
Background technology
Along with people's living standard raising and the continuous pursuit to healthy food, full paddy food is more and more favored in states such as America and Europes, and has caused full paddy food upsurge.Brown rice is as one of whole grain food raw material, because enrich in its source, being of high nutritive value becomes the healthy food that various countries nutritionist recommends to the common people.According to the literature, in brown rice, dietary fiber, VB1, VB2 and Fe are respectively 4 times, 3.47 times, 2.34 times and 4.32 times of polished rice, the free GABA particularly wherein with brain tonic, hypotensive, the neural effect such as calm is polished rice 3.94 times.The content average specific corn of the crude protein of brown rice, crude fat, essential amino acid and glutelin respectively high by 39.41%, 69.73%, 76.45% and 218.37%.But because the periphery of brown rice is by one deck crude fibre tissue encapsulation, under general cooking condition, cellulose and hemicellulose are difficult for well-done, have chewed thick slag sense, make consumer be difficult to accept brown rice as staple food and extensively edible.Therefore, the exploitation of brown rice novel foodstuff is significant for increasing China's food supply total amount and improving national nutrition and health care level.
Jealous woman capsicum is a kind of traditional characteristics food in the areas such as river, Hubei Province, Hunan, Guizhou Province.Due to continuous tasty and refreshing and extremely consumer's the welcome of its unique flavor, fragrant peppery outstanding, alcohol.At present, the raw material of processing jealous woman capsicum be take corn flour and capsicum as main, and processing technology is still continued to use traditional workshop-based technique, is about to fresh chilli and cleans, and minces, and with corn flour mix, adds certain auxiliary material and mixes thoroughly among rear threading pottery altar, seals and forms for 20～30 days.This traditional diamond-making technique mainly forms by the spontaneous fermentations such as lactic acid bacteria that exist in capsicum, water and air, and fermentation period is long, and production efficiency is not high; Due to the unstability of bacterial classification and fermentation condition, the jealous woman capsicum product quality of making can not guarantee, the every a collection of product quality of production and local flavor disunity; When producer expands large-scale production, need a large amount of Tao Tan, floor space is wide, and investment is large; When finished product circulates as commodity, also will again jealous woman Pepper be installed in vial, plastic bottle or polybag, technique is loaded down with trivial details.In addition, in raw materials used corn, the Amino acid profile ratio of protein is unreasonable, and comprehensive nutrient is worth not ideal enough.Therefore, the traditional diamond-making technique of jealous woman capsicum is unfavorable for batch production, scale and standardized production, and raw materials used single, finished product is of low nutritive value.Thereby explore cost-effective fermentation mode and container, produce nutritious jealous woman capsicum and be still the problem that enterprise very pays close attention to.There is in recent years expert to carry out groping of jealous woman capsicum industrialized producing technology condition.The paper " traditional jealous woman capsicum manufacture craft is improved " that flavouring > > the 3rd phase of calendar year 2001 as Chinese in < < includes, the paper that the 1st phase in 2000 includes " multiple bacteria compound fermentation is produced jealous woman capsicum process initial probe " is brewageed by China, all to have adopted manual fermentation processing jealous woman capsicum, but raw material used is all fresh capsicum and corn flour, rather than coarse rice powder; The fermented bacterium of access is all different from the present invention with fabrication processing; Round is all Tao Tan, after fermenting-ripening, divides and installs in polybag, plastic bottle or vial, and equipment investment is large, and complicated operation is time-consuming loaded down with trivial details; After having fermented, sterilization stops fermentation, causes after product storage certain hour vinosity and tart flavour overweight, affects local flavor.As can be seen here, with coarse rice powder and capsicum, be main material, with food stage packing plastics bag, plastic bottle or vial, double as fermentation and packing container, adopt the purebred temperature controlled fermentation of many bacterium to process jealous woman capsicum, and the technology that the rear sterilization of having fermented stops fermenting does not also have.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of novel jealous woman capsicum and processing method thereof that replaces corn flour to prepare with coarse rice powder is provided.For the present invention, food grade plastic bag, plastic bottle or vial double as fermentation and packing container, adopt the purebred temperature controlled fermentation mode of many bacterium to process, the raw materials used source of jealous woman capsicum of the present invention is abundant, comprehensive nutrition tool health-care effect, the preparation method who adopts is with short production cycle, easy to operate, products obtained therefrom long shelf-life.
Brown rice jealous woman capsicum of the present invention is that the raw material mixed culture fermentation by following weight portion forms:
100 parts of coarse rice powders;
Broken bright red hot pepper 70-150 part;
Salt 6-12 part;
By lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and four kinds of bacterium liquid of methamidophos zymophyte suspension 7-13 part that 1:1:1:0.5 is mixed by volume;
Reduced sugar 2-6 part;
Water 1-20 part.
Preferably, brown rice jealous woman capsicum of the present invention is that raw material mixed culture fermentation by following weight portion forms:
100 parts of coarse rice powders;
Broken bright red hot pepper 90-110 part;
Salt 8-10 part;
Zymophyte suspension 9-11 part;
Reduced sugar 3-5 part;
Water 5-15 part.
Most preferably, brown rice jealous woman capsicum of the present invention is that raw material mixed culture fermentation by following weight portion forms:
100 parts of coarse rice powders;
100 parts of broken bright red hot peppers;
9 parts of salt;
10 parts of zymophyte suspensions;
4 parts of reduced sugars;
10 parts, water.
Described weight portion can be the unit of weights well known in the art such as μ g, mg, g, kg, can be also its multiple, as 1/10,1/100,10 times, 100 times etc.
Described coarse rice powder was the screenings of 60-80 order sub-sieve, and raw materials used is one or more mixture in long-grained nonglutinous rice, polished rice or glutinous rice; Both can be whole rice, can be also to crack rice.Can make by conventional method.
Described broken bright red hot pepper refers to the fritter shape capsicum that fresh chilli chopping is obtained.
Described zymophyte suspension is that lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and four kinds of bacterium of Lu Shi yeast are mixed.
Described reduced sugar is one or more in fructose, glucose, lactose and maltose.
The present invention also provides the processing method of described brown rice jealous woman capsicum, and described method comprises the steps:
(1) preparation of zymophyte suspension: lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and methamidophos are expanded and cultivated step by step respectively according to universal method, be prepared into viable count and reach 10
8bacterium liquid more than cfu/mL, then by these four kinds of bacterium liquid by volume the ratio of 1:1:1:0.5 be mixed and made into zymophyte suspension;
(2) spice: take coarse rice powder, broken bright red hot pepper, salt, reduced sugar, water by formula ratio and fully mix thoroughly;
(3) inoculation: access gained zymophyte suspension in step (1) in the material of mixing in step (2) by formula ratio, fully mix thoroughly;
(4) dress bottle/bag, fermentation: gained material in step (3) is packed in food stage packing plastics bag, or material bed lamination actual load is entered in food stage packing plastics/vial, temperature controlled fermentation after vacuum seal, fermentation temperature is 35-40 ℃, fermentation time 40～45 hours;
(5) sterilization, obtains.
Broken bright red hot pepper preparation method in step (2) is: choose that color and luster is scarlet, maturity is suitable, hardness is good, meat is thicker, free from insect pests, without the fresh chilli of scar, through sorting, remove base of a fruit handle, with cutmixer, be chopped into the fritter of 0.3～0.5cm * 0.3～0.5cm after cleaning up, draining the water, obtain.
The preparation method of the coarse rice powder in step (2) is: choose without going mouldy, the brown rice of free from insect pests, after impurity elimination, elutriation, oven dry, with pulverizer, pulverized 60-80 mesh sieve, obtain.
Sterilization in step (5) is: adopt pasteurize to stop fermentation killing microorganisms, soon the product after fermentation is put into water-bath retort, and under 65 ℃ of-70 ℃ of conditions, constant temperature keeps 12-15min, then in cold water, is quickly cooled to room temperature.
In above-mentioned processing method:
1, described lactobacillus fermenti (L.fermentium), Pediococcus acidilactici (P.acidilactici), Lactobacillus plantarum (L.plantrum) and methamidophos (S.rouxii) are known conventional microorganism, and Jun Kecong Institute of Microorganism, Academia Sinica buys and obtains.
2, varying in size of described food stage packing plastics bag, plastic bottle or vial, every bag/bottle can not fill 200 grams or 250 grams or 300 grams or 500 grams not etc.
Jealous woman capsicum of the present invention and processing method tool thereof have the following advantages:
(1) take coarse rice powder and capsicum as main material processing jealous woman capsicum, not only enriched jealous woman capsicum variety, and expanded the range of application of rice, its product does not have some local flavor yet.
(2) be processed into dish after brown rice is pulverized edible, do not have brown rice and do the thick slag sense of staple food when edible, improved the mouthfeel of brown rice.
(3) the granularity no requirement (NR) of processing jealous woman capsicum to brown rice, broken brown rice also can be used to powder process, has improved the utilization rate of rice.
(4) in formula, add reduced sugar, both can be used as the nutritional labeling of lactic acid bacteria and Yeast Growth, fermentation use, thereby suppressed better varied bacteria growing, also can increase product special flavour.
(5) adopt pasteurize to stop fermentation, killing microorganisms, can make product at room temperature be able to long-term storage, the product maintenance phase is long, can reach more than 1 year.
(6) for the present invention, food grade plastic bag, plastic bottle or vial double as fermentation and packing container, have not only reduced investment in fixed assets, have also simplified technological process.The purebred temperature controlled fermentation of many bacterium, has improved production efficiency; Can retain the strong local flavor of traditional jealous woman capsicum, be applicable to again suitability for industrialized production.
The specific embodiment
Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.Without departing from the spirit and substance of the case in the present invention, the modification that the inventive method, step or condition are done or replacement, all belong to scope of the present invention.
If do not specialize, in the embodiment of the present invention, experiment material used and instrument and equipment etc. are all commercially available, if specifically do not indicate, and the conventional means that in embodiment, technological means used is well known to the skilled person.
Being prepared as of zymophyte suspension in following embodiment: lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and methamidophos are expanded and cultivated step by step respectively according to universal method, be prepared into viable count and reach 10
8bacterium liquid more than cfu/mL, then by these four kinds of bacterium liquid by volume the ratio of 1:1:1:0.5 be mixed.
Embodiment 1
Take the coarse rice powder 10kg preparing, broken bright red hot pepper 10kg, adds salt 0.9kg, glucose 0.4kg, water 1kg, drops in spice cylinder and fully mixes thoroughly, access zymophyte suspension 1kg, packs into after fully mixing thoroughly in food stage packing plastics bag, after vacuum seal 35 ℃ of condition bottom fermentations 45 hours.Product after fermentation is put into water-bath retort, and under 65 ℃ of conditions, constant temperature keeps 15min, then the quick cooling product that becomes in cold water.The present embodiment product fragrance is special, aftertaste is mellow, total acid content 1.31%, amino acid nitrogen content 0.35%, protein content 3.79%.
Embodiment 2
Take the coarse rice powder 10kg preparing, broken bright red hot pepper 11kg, adds salt 1kg, fructose 0.5kg, water 0.5kg, drops in spice cylinder and fully mixes thoroughly, access zymophyte suspension 1.1kg, packs into after fully mixing thoroughly in food stage packing plastics bag, after vacuum seal 40 ℃ of condition bottom fermentations 40 hours.Product after fermentation is put into water-bath retort, and under 70 ℃ of conditions, constant temperature keeps 12min, then the quick cooling product that becomes in cold water.The present embodiment product aromatic flavour, vinegar-pepper moderate, total acid content 1.14%, amino acid nitrogen content 0.32%., protein content 3.92%.
Embodiment 3
Take the coarse rice powder 10kg preparing, broken bright red hot pepper 9kg, adds salt 0.8kg, maltose 0.3kg, water 0.5kg, drops in spice cylinder and fully mixes thoroughly, access zymophyte suspension 0.9kg, packs into after fully mixing thoroughly in food stage packing plastics bag, after vacuum seal 35 ℃ of condition bottom fermentations 40 hours.Product after fermentation is put into water-bath retort, and under 65 ℃ of conditions, constant temperature keeps 12min, then the quick cooling product that becomes in cold water.The present embodiment product aromatic flavour, alcohol silk floss are tasty and refreshing, total acid content 1.09%, amino acid nitrogen content 0.33%., protein content 3.61%.
Claims (9)
1. a brown rice jealous woman capsicum, is characterized in that what this brown rice jealous woman capsicum was formed by the raw material mixed culture fermentation of following weight portion:
100 parts of coarse rice powders;
Broken bright red hot pepper 70-150 part;
Salt 6-12 part;
By lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and four kinds of bacterium liquid of methamidophos zymophyte suspension 7-13 part that 1:1:1:0.5 is mixed by volume;
Reduced sugar 2-6 part;
Water 1-20 part.
2. brown rice jealous woman capsicum according to claim 1, is characterized in that, described brown rice jealous woman capsicum is preferably formed by the raw material mixed culture fermentation of following weight portion:
100 parts of coarse rice powders;
Broken bright red hot pepper 90-110 part;
Salt 8-10 part;
Zymophyte suspension 9-11 part;
Reduced sugar 3-5 part;
Water 5-15 part.
3. brown rice jealous woman capsicum according to claim 1, is characterized in that, described brown rice jealous woman capsicum is preferably formed by the raw material mixed culture fermentation of following weight portion:
100 parts of coarse rice powders;
100 parts of broken bright red hot peppers;
9 parts of salt;
10 parts of zymophyte suspensions;
4 parts of reduced sugars;
10 parts, water.
4. according to the brown rice jealous woman capsicum described in claim 1 or 2 or 3, it is characterized in that, described coarse rice powder was the screenings of 60-80 order sub-sieve, and the raw material of coarse rice powder used is one or more the mixture in long-grained nonglutinous rice, polished rice or glutinous rice.
5. according to the brown rice jealous woman capsicum described in claim 1 or 2 or 3, it is characterized in that, described reduced sugar is one or more in fructose, glucose, lactose and maltose.
6. a processing method for brown rice jealous woman capsicum described in claim 1, is characterized in that comprising the steps:
(1) preparation of zymophyte suspension: lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and methamidophos are expanded and cultivated step by step respectively according to universal method, be prepared into viable count and reach 10
8bacterium liquid more than cfu/mL, then by these four kinds of bacterium liquid by volume the ratio of 1:1:1:0.5 be mixed and made into zymophyte suspension;
(2) spice: take coarse rice powder, broken bright red hot pepper, salt, reduced sugar, water by formula ratio and fully mix thoroughly;
(3) inoculation: access gained zymophyte suspension in step (1) in the material of mixing in step (2) by formula ratio, fully mix thoroughly;
(4) dress bottle/bag, fermentation: gained material in step (3) is packed in food stage packing plastics bag, or material bed lamination actual load is entered in food stage packing plastics/vial, temperature controlled fermentation after vacuum seal, fermentation temperature is 35-40 ℃, fermentation time 40～45 hours;
(5) sterilization, obtains.
7. the processing method of brown rice jealous woman capsicum according to claim 6, it is characterized in that, broken bright red hot pepper preparation method in step (2) is: choose that color and luster is scarlet, maturity is suitable, hardness is good, meat is thicker, free from insect pests, without the fresh chilli of scar, through sorting, remove base of a fruit handle, with cutmixer, be chopped into the fritter of 0.3～0.5cm * 0.3～0.5cm after cleaning up, draining the water, obtain.
8. the processing method of brown rice jealous woman capsicum according to claim 6, it is characterized in that, the preparation method of the coarse rice powder in step (2) is: choose without going mouldy, the brown rice of free from insect pests, after impurity elimination, elutriation, oven dry, with pulverizer, pulverized 60-80 mesh sieve, obtain.
9. the processing method of brown rice jealous woman capsicum according to claim 6, it is characterized in that, sterilization in step (5) is: the product after fermentation is put into water-bath retort, and under 65 ℃ of-70 ℃ of conditions, constant temperature keeps 12-15min, then in cold water, is quickly cooled to room temperature.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725131B (en) * | 2016-02-06 | 2020-02-07 | 湖北工业大学 | Fermented pepper containing cordycepin and cordycepic acid |
| CN108783397A (en) * | 2018-05-30 | 2018-11-13 | 余庆县农家人绿色食品开发有限公司 | A kind of jealous woman capsicum and preparation method thereof |
| CN110250485A (en) * | 2019-07-16 | 2019-09-20 | 西华大学 | A kind of jealous woman capsicum and preparation method thereof |
| CN112106953A (en) * | 2020-09-28 | 2020-12-22 | 重庆市农业科学院 | Compound lactobacillus and pepper with vinegar and preparation method thereof |
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| CN102058068A (en) * | 2010-11-23 | 2011-05-18 | 长沙坛坛香调料食品有限公司 | Process for preparing fermented bean curd powder |
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2013
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| CN102058068A (en) * | 2010-11-23 | 2011-05-18 | 长沙坛坛香调料食品有限公司 | Process for preparing fermented bean curd powder |
| CN102406189A (en) * | 2011-10-24 | 2012-04-11 | 张文华 | Preparing method of whitebait fishpaste acid |
| CN103222617A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Method for producing fish head sauce improving sleeping |
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