CN107080142A - 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 PDF

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Publication number
CN107080142A
CN107080142A CN201710226688.9A CN201710226688A CN107080142A CN 107080142 A CN107080142 A CN 107080142A CN 201710226688 A CN201710226688 A CN 201710226688A CN 107080142 A CN107080142 A CN 107080142A
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CN
China
Prior art keywords
hot pepper
chopped hot
minutes
thing
water
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Pending
Application number
CN201710226688.9A
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Chinese (zh)
Inventor
曾小清
苏金平
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Hunan Yike Bioengineering Co Ltd
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Hunan Yike Bioengineering Co Ltd
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Priority to CN201710226688.9A priority Critical patent/CN107080142A/en
Publication of CN107080142A publication Critical patent/CN107080142A/en
Pending legal-status Critical Current

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    • 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
    • A23L3/34635—Antibiotics
    • 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
    • A23L3/3526—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
    • A23L3/3544—Organic compounds containing hetero rings
    • 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

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, natamycin, sodium carbonate, biochanin thing, 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

A kind of compound method of chopped hot pepper antistaling agent
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, natamycin, sodium carbonate, biochanin thing, chitin, fourth The organic mixing of acid, potassium sorbate, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 3.2% of 3.5% nisin of plants essential oil 3.1%
The luteole 2.8% of 3.4% reuterin of antelope methyl chitosan 3%
The biochanin thing 1.6% of 1.8% sodium carbonate of natamycin 1.4%
The potassium sorbate 1.2% of 1.5% butyric acid of chitin 1.3%
Water 72.2%
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 290 minutes, 25 °C of constant temperature stands 305 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, natamycin, sodium carbonate, biochanin thing, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage one Stirred 320 minutes in half water, 35 °C of constant temperature stands 320 minutes, peppery degree, color and luster, the local flavor of long-term holding chopped hot pepper can be accomplished And nutritional ingredient, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stirred 325 minutes, constant-temperatureanaerobic anaerobic It is finished product after 128 hours.
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 3.5%th, nisin 3.1%, milk thistle extract 3.2%, antelope methyl chitosan 3.4%, reuterin 3%, luteole 2.8%th, natamycin 1.8%, sodium carbonate 1.4%, biochanin thing 1.6%, chitin 1.5%, butyric acid 1.3%, potassium sorbate 1.2%th, water 72.2%, is mixed, using with the plants essential oil, nisin, milk thistle for suppressing miscellaneous bacteria and spoilage organisms Extract, antelope methyl chitosan, reuterin are admixed in the water of first anaerobic jar percentage half, are stirred 290 minutes, permanent 25 °C of temperature stands 305 minutes, and it is fresh-keeping and research and develop to aim at chopped hot pepper, is compounded and formed by a variety of salt tolerant lactic acid bacterias, sent out using lactic acid bacteria Ferment production acid suppresses miscellaneous bacteria and spoilage organisms, then luteole, natamycin, sodium carbonate, biochanin thing, chitin, butyric acid, Potassium sorbate is admixed to be stirred 320 minutes in the water of second anaerobic jar percentage half, and 35 °C of constant temperature stands 320 minutes, can do To peppery degree, color and luster, local flavor and the nutritional ingredient of long-term holding chopped hot pepper, the liquid in two anaerobic jars is then blended in one again In individual anaerobic jar, stir 325 minutes, constant-temperatureanaerobic anaerobic is finished product after 128 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, natamycin, sodium carbonate, biochanin thing, chitin, fourth The organic mixing of acid, potassium sorbate, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The milk thistle extract 3.2% of 3.5% nisin of plants essential oil 3.1%
The luteole 2.8% of 3.4% reuterin of antelope methyl chitosan 3%
The biochanin thing 1.6% of 1.8% sodium carbonate of natamycin 1.4%
The potassium sorbate 1.2% of 1.5% butyric acid of chitin 1.3%
Water 72.2%
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 290 minutes, 25 °C of constant temperature stands 305 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, natamycin, sodium carbonate, biochanin thing, chitin, butyric acid, potassium sorbate admix second anaerobic jar percentage one Stirred 320 minutes in half water, 35 °C of constant temperature stands 320 minutes, peppery degree, color and luster, the local flavor of long-term holding chopped hot pepper can be accomplished And nutritional ingredient, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stirred 325 minutes, constant-temperatureanaerobic anaerobic It is finished product after 128 hours.
CN201710226688.9A 2017-04-09 2017-04-09 A kind of compound method of chopped hot pepper antistaling agent Pending CN107080142A (en)

Priority Applications (1)

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CN201710226688.9A CN107080142A (en) 2017-04-09 2017-04-09 A kind of compound method of chopped hot pepper antistaling agent

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Application Number Priority Date Filing Date Title
CN201710226688.9A CN107080142A (en) 2017-04-09 2017-04-09 A kind of compound method of chopped hot pepper antistaling agent

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Publication Number Publication Date
CN107080142A true CN107080142A (en) 2017-08-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110269175A (en) * 2019-06-05 2019-09-24 嘉兴浙华质检技术服务有限公司 A kind of spraying micro-ecology preparation and preparation method thereof for feed anticorrosion

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101578045A (en) * 2006-12-26 2009-11-11 斯特里莱克斯科技有限责任公司 Antimicrobial compositions
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
CN105076233A (en) * 2015-08-19 2015-11-25 兰州大学 Preparation process of botanical insecticide capable of preventing and treating aphids and acarids
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101578045A (en) * 2006-12-26 2009-11-11 斯特里莱克斯科技有限责任公司 Antimicrobial compositions
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
CN105076233A (en) * 2015-08-19 2015-11-25 兰州大学 Preparation process of botanical insecticide capable of preventing and treating aphids and acarids
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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110269175A (en) * 2019-06-05 2019-09-24 嘉兴浙华质检技术服务有限公司 A kind of spraying micro-ecology preparation and preparation method thereof for feed anticorrosion

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Application publication date: 20170822