CN107048147A - 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
- CN107048147A CN107048147A CN201710226689.3A CN201710226689A CN107048147A CN 107048147 A CN107048147 A CN 107048147A CN 201710226689 A CN201710226689 A CN 201710226689A CN 107048147 A CN107048147 A CN 107048147A
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- Prior art keywords
- hot pepper
- chopped hot
- minutes
- acid
- water
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 23
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 8
- 150000001875 compounds Chemical class 0.000 title claims description 5
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000282817 Bovidae Species 0.000 claims abstract description 9
- 229920002101 Chitin Polymers 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 9
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 9
- 108010053775 Nisin Proteins 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 9
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims abstract description 9
- 235000010297 nisin Nutrition 0.000 claims abstract description 9
- 239000004309 nisin Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- IWHVCHNCTHGORM-UHDJGPCESA-M potassium;(e)-3-phenylprop-2-enoate Chemical compound [K+].[O-]C(=O)\C=C\C1=CC=CC=C1 IWHVCHNCTHGORM-UHDJGPCESA-M 0.000 claims abstract description 9
- 239000000341 volatile oil Substances 0.000 claims abstract description 9
- 238000013329 compounding Methods 0.000 claims abstract description 8
- 229940096421 milk thistle extract Drugs 0.000 claims abstract description 7
- 235000020727 milk thistle extract Nutrition 0.000 claims abstract description 7
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000002932 luster Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 235000016709 nutrition Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 5
- 230000007774 longterm Effects 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 8
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 claims description 3
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 241000320380 Silybum Species 0.000 claims description 2
- 235000010841 Silybum marianum Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 238000012827 research and development Methods 0.000 claims description 2
- 230000001629 suppression Effects 0.000 claims description 2
- 238000011160 research Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 2
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (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, potassium cinnamate, phosphoric acid, gadol 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 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, potassium cinnamate, phosphoric acid, gadol extract, chitin, butyric acid,
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 3.1% of 3.3% nisin of plants essential oil 3%
The luteole 2.7% of 3.2% reuterin of antelope methyl chitosan 2.9%
The phosphatase 11 .6% gadol extracts 1.8% of potassium cinnamate 2%
The potassium sorbate 1.4% of 1.7% butyric acid of chitin 1.5%
Water 71.8%
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 285 minutes, 35 °C of constant temperature stands 300 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, potassium cinnamate, phosphoric acid, gadol extract, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage half
Water in stir 315 minutes, 34 °C of constant temperature stands 315 minutes, can accomplish the long-term peppery degree for keeping chopped hot pepper, color and luster, local flavor and
Nutritional ingredient, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 320 minutes, constant-temperatureanaerobic anaerobic 127
It is finished product after hour.
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
3.3%th, nisin 3%, milk thistle extract 3.1%, antelope methyl chitosan 3.2%, reuterin 2.9%, luteole
2.7%th, potassium cinnamate 2%, phosphatase 11 .6%, gadol extract 1.8%, chitin 1.7%, butyric acid 1.5%, potassium sorbate 1.4%, water
71.8%, 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 285 minutes, 35 °C of constant temperature
300 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, potassium cinnamate, phosphoric acid, gadol extract, chitin, butyric acid, potassium sorbate
Admix in the water of second anaerobic jar percentage half and stir 315 minutes, 34 °C of constant temperature stands 315 minutes, long-term guarantor can be accomplished
Peppery degree, color and luster, local flavor and the nutritional ingredient of chopped hot pepper are held, the liquid in two anaerobic jars is then blended in an anaerobic jar again
In, stir 320 minutes, constant-temperatureanaerobic anaerobic is finished product after 127 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, potassium cinnamate, phosphoric acid, gadol extract, chitin, butyric acid,
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 3.1% of 3.3% nisin of plants essential oil 3%
The luteole 2.7% of 3.2% reuterin of antelope methyl chitosan 2.9%
The phosphatase 11 .6% gadol extracts 1.8% of potassium cinnamate 2%
The potassium sorbate 1.4% of 1.7% butyric acid of chitin 1.5%
Water 71.8%
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 285 minutes, 35 °C of constant temperature stands 300 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, potassium cinnamate, phosphoric acid, gadol extract, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage half
Water in stir 315 minutes, 34 °C of constant temperature stands 315 minutes, can accomplish the long-term peppery degree for keeping chopped hot pepper, color and luster, local flavor and
Nutritional ingredient, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 320 minutes, constant-temperatureanaerobic anaerobic 127
It is finished product after hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226689.3A CN107048147A (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 |
|---|---|---|---|
| CN201710226689.3A CN107048147A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048147A true CN107048147A (en) | 2017-08-18 |
Family
ID=59602331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226689.3A Pending CN107048147A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of chopped hot pepper antistaling agent |
Country Status (1)
| Country | Link |
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| CN (1) | CN107048147A (en) |
Citations (4)
| 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 |
| CN102138668A (en) * | 2010-01-28 | 2011-08-03 | 武汉鲜保生物技术有限公司 | Spice flavoring agent capable of retaining freshness and use thereof |
| CN105028492A (en) * | 2014-02-27 | 2015-11-11 | 北京农学院 | Application of rhodiola rosea extract to botrytis cinerea and alternaria oleracea inhibition |
| 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 CN201710226689.3A patent/CN107048147A/en active Pending
Patent Citations (4)
| 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 |
| CN102138668A (en) * | 2010-01-28 | 2011-08-03 | 武汉鲜保生物技术有限公司 | Spice flavoring agent capable of retaining freshness and use thereof |
| CN105028492A (en) * | 2014-02-27 | 2015-11-11 | 北京农学院 | Application of rhodiola rosea extract to botrytis cinerea and alternaria oleracea inhibition |
| 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 |
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