CN107006594A - 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
- CN107006594A CN107006594A CN201710226687.4A CN201710226687A CN107006594A CN 107006594 A CN107006594 A CN 107006594A CN 201710226687 A CN201710226687 A CN 201710226687A CN 107006594 A CN107006594 A CN 107006594A
- Authority
- CN
- China
- Prior art keywords
- hot pepper
- chopped hot
- acid
- minutes
- 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.)
- Pending
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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
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, allicin, fumaric acid, purple bergenia herb extraction, 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 a variety of salt tolerant lactic acid bacterias compounding, suppress miscellaneous bacteria and spoilage organisms using lactobacillus-fermented production acid, the fresh-keeping agent compounding method of peppery degree, color and luster, the chopped hot pepper of local flavor and nutritional ingredient of long-term holding chopped hot pepper can be accomplished.
Description
Technical field
The invention belongs to biological food technical field of preservation of fresh, the specifically related to antibacterial with prevention food spoilage effect
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 is brought, 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, according to above-mentioned weak point, and to develop one kind to aim at chopped hot pepper fresh-keeping and research and develop, by a variety of
Salt tolerant lactic acid bacteria compounding is formed, and is suppressed miscellaneous bacteria and spoilage organisms using lactobacillus-fermented production acid, can be accomplished to keep chopped hot pepper for a long time
The fresh-keeping agent compounding method of peppery degree, color and luster, the chopped hot pepper of 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, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, mountain
The organic mixing of potassium sorbate, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 3.3% of 3.6% nisin of plants essential oil 3.2%
The luteole 3% of 3.5% reuterin of antelope methyl chitosan 3.1%
The purple bergenia herb of 1.6% fumaric acid of allicin 1.2% extracts 1.4%
The potassium sorbate 1% of 1.3% butyric acid of chitin 1.1%
Water 72.7%
Preparing process:
The chopped hot pepper antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Plants essential oil, nisin, milk thistle extract, antelope methyl chitosan, the reuterin of miscellaneous bacteria and spoilage organisms are admixed
In the water of first anaerobic jar percentage half, stir 295 minutes, 26 °C of constant temperature stands 310 minutes, aim at chopped hot pepper it is fresh-keeping and
Research and development, are formed by a variety of salt tolerant lactic acid bacterias compounding, and miscellaneous bacteria and spoilage organisms are suppressed using lactobacillus-fermented production acid, then maize
Element, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage half
Stirred 325 minutes in water, 36 °C of constant temperature stands 325 minutes, peppery degree, color and luster, local flavor and the battalion of long-term holding chopped hot pepper can be accomplished
Form point, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stir 335 minutes, constant-temperatureanaerobic anaerobic 129 is small
When after be finished product.
Beneficial effect：
Aim at chopped hot pepper fresh-keeping and research and develop, formed by a variety of salt tolerant lactic acid bacterias compounding, utilize lactobacillus-fermented production acid to suppress miscellaneous bacteria
And spoilage organisms, peppery degree, color and luster, local flavor and the nutritional ingredient of long-term holding chopped hot pepper can be accomplished.
Embodiment
The chopped hot pepper antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Plants essential oil
3.6%th, nisin 3.2%, milk thistle extract 3.3%, antelope methyl chitosan 3.5%, reuterin 3.1%, maize
Element 3%, allicin 1.6%, fumaric acid 1.2%, purple bergenia herb extract 1.4%, chitin 1.3%, butyric acid 1.1%, potassium sorbate 1%, water
72.7%, be mixed, using with suppress the plants essential oil of miscellaneous bacteria and spoilage organisms, nisin, milk thistle extract,
Antelope methyl chitosan, reuterin are admixed in the water of first anaerobic jar percentage half, are stirred 295 minutes, 26 °C of constant temperature
310 minutes are stood, it is fresh-keeping and research and develop to aim at chopped hot pepper, is formed by a variety of salt tolerant lactic acid bacterias compounding, utilizes lactobacillus-fermented production sour
Suppress miscellaneous bacteria and spoilage organisms, then luteole, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate are mixed
Enter in the water of second anaerobic jar percentage half and stir 325 minutes, 36 °C of constant temperature stands 325 minutes, long-term holding can be accomplished
Liquid in two anaerobic jars, is then blended in an anaerobic jar by peppery degree, color and luster, local flavor and the nutritional ingredient of chopped hot pepper again
In, stir 335 minutes, constant-temperatureanaerobic anaerobic is finished product after 129 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, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, mountain
The organic mixing of potassium sorbate, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 3.3% of 3.6% nisin of plants essential oil 3.2%
The luteole 3% of 3.5% reuterin of antelope methyl chitosan 3.1%
The purple bergenia herb of 1.6% fumaric acid of allicin 1.2% extracts 1.4%
The potassium sorbate 1% of 1.3% butyric acid of chitin 1.1%
Water 72.7%
Preparing process:
The chopped hot pepper antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Plants essential oil, nisin, milk thistle extract, antelope methyl chitosan, the reuterin of miscellaneous bacteria and spoilage organisms are admixed
In the water of first anaerobic jar percentage half, stir 295 minutes, 26 °C of constant temperature stands 310 minutes, aim at chopped hot pepper it is fresh-keeping and
Research and development, are formed by a variety of salt tolerant lactic acid bacterias compounding, and miscellaneous bacteria and spoilage organisms are suppressed using lactobacillus-fermented production acid, then maize
Element, allicin, fumaric acid, purple bergenia herb extraction, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage half
Stirred 325 minutes in water, 36 °C of constant temperature stands 325 minutes, peppery degree, color and luster, local flavor and the battalion of long-term holding chopped hot pepper can be accomplished
Form point, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stir 335 minutes, constant-temperatureanaerobic anaerobic 129 is small
When after be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226687.4A CN107006594A (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 |
|---|---|---|---|
| CN201710226687.4A CN107006594A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006594A true CN107006594A (en) | 2017-08-04 |
Family
ID=59446378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226687.4A Pending CN107006594A (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) | CN107006594A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
Citations (2)
| 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 |
-
2017
- 2017-04-09 CN CN201710226687.4A patent/CN107006594A/en active Pending
Patent Citations (2)
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
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| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20170804 |