CN106879725A - A kind of compound method of chopped hot pepper antistaling agent - Google Patents
A kind of compound method of chopped hot pepper antistaling agent Download PDFInfo
- Publication number
- CN106879725A CN106879725A CN201710226680.2A CN201710226680A CN106879725A CN 106879725 A CN106879725 A CN 106879725A CN 201710226680 A CN201710226680 A CN 201710226680A CN 106879725 A CN106879725 A CN 106879725A
- Authority
- CN
- China
- Prior art keywords
- hot pepper
- chopped hot
- minutes
- acid
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The technical scheme is that being achieved in that, the product is with plants essential oil, nisin, milk thistle extract, antelope methyl chitosan, reuterin, luteole, zeaxanthin, ammonium formate, black pine extract, chitin, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed, aim at chopped hot pepper fresh-keeping and research and develop, formed by various salt tolerant lactic acid bacterias compounding, acid is produced using lactobacillus-fermented and suppress miscellaneous bacteria and spoilage organisms, can accomplish to keep the fresh-keeping agent compounding method of chopped hot pepper of peppery degree, color and luster, local flavor and the nutritional ingredient of chopped hot pepper for a long time.
Description
Technical field
The invention belongs to biological food technical field of preservation of fresh, specifically related to the antibacterial of food for preventing putrefaction
Matter is a kind of compound method of chopped hot pepper antistaling agent of base stock.
Background technology
The store and processing of agricultural product is the continuation of agricultural production, is the two industries Ji in the agriculture process of reproduction, and developed country is equal
Postpartum saving and processing is placed on the top priority of agricultural, except the high added value that store and processing brings, only reduces existing agricultural product
Loss, it is possible to bring nearly hundred billion yuan of benefit for society, chopped hot pepper is many indispensable in other, and either cooking is still
Mix meal can, but chopped hot pepper fresh keeping time is not long, easy souring, rotten, spoiled, thus causes huge to chopped hot pepper processing enterprise
Big economic loss.
The content of the invention
The purpose of the present invention is that, according to above-mentioned weak point, and developing one kind, to aim at chopped hot pepper fresh-keeping and research and develop, by various
Salt tolerant lactic acid bacteria compounding is formed, and producing acid using lactobacillus-fermented suppresses miscellaneous bacteria and spoilage organisms, can accomplish to keep chopped hot pepper for a long time
The fresh-keeping agent compounding method of chopped hot pepper of peppery degree, color and luster, local flavor and nutritional ingredient.
The technical scheme is that being achieved in that, the product is extracted with plants essential oil, nisin, milk thistle
Thing, antelope methyl chitosan, reuterin, luteole, zeaxanthin, ammonium formate, black pine extract, chitin, fourth
Acid, potassium sorbate, the organic mixing of water, scientific compatibility are formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 2.8% of 3% nisin of plants essential oil 2.7%
The luteole 2.1% of 2.6% reuterin of antelope methyl chitosan 2.4%
The black pine extract 2.5% of 2.6% ammonium formate of zeaxanthin 2.2%
The potassium sorbate 2% of 2.4% butyric acid of chitin 2.1%
Water 70.6%
Preparing process:
The chopped hot pepper antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
The plants essential oil of miscellaneous bacteria and spoilage organisms, nisin, milk thistle extract, antelope methyl chitosan, reuterin are admixed
In first water of anaerobic jar percentage half, stir 270 minutes, 32 °C of constant temperature stands 285 minutes, aim at chopped hot pepper it is fresh-keeping and
Research and development, are formed by various salt tolerant lactic acid bacterias compounding, and producing acid using lactobacillus-fermented suppresses miscellaneous bacteria and spoilage organisms, then maize
Element, zeaxanthin, ammonium formate, black pine extract, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage one
Stirred 300 minutes in half water, 31 °C of constant temperature stands 300 minutes, can accomplish to keep peppery degree, color and luster, the local flavor of chopped hot pepper for a long time
And nutritional ingredient, the liquid in two anaerobic jars is blended in an anaerobic jar again then, stir 305 minutes, constant-temperatureanaerobic anaerobic
Finished product is after 124 hours.
Beneficial effect：
Aim at chopped hot pepper fresh-keeping and research and develop, formed by various salt tolerant lactic acid bacterias compounding, producing acid using lactobacillus-fermented suppresses miscellaneous bacteria
And spoilage organisms, can accomplish to keep peppery degree, color and luster, local flavor and the nutritional ingredient of chopped hot pepper for a long time.
Specific embodiment
Chopped hot pepper antistaling agent of the invention is mainly made up of following materials by weight percentage, its step:Plants essential oil 3%,
Nisin 2.7%, milk thistle extract 2.8%, antelope methyl chitosan 2.6%, reuterin 2.4%, luteole
2.1%th, zeaxanthin 2.6%, ammonium formate 2.2%, black pine extract 2.5%, chitin 2.4%, butyric acid 2.1%, potassium sorbate 2%,
Water 70.6%, is mixed, using with plants essential oil, nisin, the milk thistle extraction for suppressing miscellaneous bacteria and spoilage organisms
Thing, antelope methyl chitosan, reuterin are admixed in first water of anaerobic jar percentage half, are stirred 270 minutes, constant temperature
32 °C stand 285 minutes, and it is fresh-keeping and research and develop to aim at chopped hot pepper, is compounded by various salt tolerant lactic acid bacterias and formed, using lactobacillus-fermented
Produce acid and suppress miscellaneous bacteria and spoilage organisms, then luteole, zeaxanthin, ammonium formate, black pine extract, chitin, butyric acid, mountain
Potassium sorbate is stirred 300 minutes in admixing second water of anaerobic jar percentage half, and 31 °C of constant temperature stands 300 minutes, can accomplish
Liquid in two anaerobic jars, is then blended in one by the long-term peppery degree for keeping chopped hot pepper, color and luster, local flavor and nutritional ingredient again
In anaerobic jar, stir 305 minutes, constant-temperatureanaerobic anaerobic is finished product after 124 hours.
Claims (1)
1., the technical scheme is that being achieved in that, the product is extracted with plants essential oil, nisin, milk thistle
Thing, antelope methyl chitosan, reuterin, luteole, zeaxanthin, ammonium formate, black pine extract, chitin, fourth
Acid, potassium sorbate, the organic mixing of water, scientific compatibility are formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 2.8% of 3% nisin of plants essential oil 2.7%
The luteole 2.1% of 2.6% reuterin of antelope methyl chitosan 2.4%
The black pine extract 2.5% of 2.6% ammonium formate of zeaxanthin 2.2%
The potassium sorbate 2% of 2.4% butyric acid of chitin 2.1%
Water 70.6%
Preparing process:
The chopped hot pepper antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
The plants essential oil of miscellaneous bacteria and spoilage organisms, nisin, milk thistle extract, antelope methyl chitosan, reuterin are admixed
In first water of anaerobic jar percentage half, stir 270 minutes, 32 °C of constant temperature stands 285 minutes, aim at chopped hot pepper it is fresh-keeping and
Research and development, are formed by various salt tolerant lactic acid bacterias compounding, and producing acid using lactobacillus-fermented suppresses miscellaneous bacteria and spoilage organisms, then maize
Element, zeaxanthin, ammonium formate, black pine extract, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage one
Stirred 300 minutes in half water, 31 °C of constant temperature stands 300 minutes, can accomplish to keep peppery degree, color and luster, the local flavor of chopped hot pepper for a long time
And nutritional ingredient, the liquid in two anaerobic jars is blended in an anaerobic jar again then, stir 305 minutes, constant-temperatureanaerobic anaerobic
Finished product is after 124 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226680.2A CN106879725A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226680.2A CN106879725A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106879725A true CN106879725A (en) | 2017-06-23 |
Family
ID=59182816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226680.2A Pending CN106879725A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106879725A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
-
2017
- 2017-04-09 CN CN201710226680.2A patent/CN106879725A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170623 |