CN107348431A - A kind of method of multi-strain fermentation production less salt chopped hot pepper - Google Patents
A kind of method of multi-strain fermentation production less salt chopped hot pepper Download PDFInfo
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- CN107348431A CN107348431A CN201710747974.XA CN201710747974A CN107348431A CN 107348431 A CN107348431 A CN 107348431A CN 201710747974 A CN201710747974 A CN 201710747974A CN 107348431 A CN107348431 A CN 107348431A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
A kind of method of multi-strain fermentation production less salt chopped hot pepper, be take clean fresh chilli be placed in the sealing space containing ozone handled after mince, calcium chloride, salt and the multi-cultur es composite ferment prepared by the Leuconostoc mesenteroides of CICC 21861, the Lactobacillus plantarums of ATCC 8014, the lactobacillus fermentis of ATCC 11739 and the lactobacillus acidophilus of ATCC 4356 are added in the capsicum after mincing, mix thoroughly, it is sealed by fermentation, sterilization, cooling.The present invention uses multiple bacteria compound fermentation, restrained effectively the growth and breeding of miscellaneous bacteria so that lactic acid bacteria quickly produces acid as dominant microflora, reduces the content of nitrite, shortens fermentation period, ensure that the security of product；It can also improve the flavor of product, improve product quality, the chopped hot pepper salt content only 6 8% of production, there is pleasant fermentation fragrance, acid embrittlement tasty and refreshing.
Description
Technical field
The present invention relates to a kind of fermentation method for producing of less salt chopped hot pepper, particularly relates to select different lactic acid bacteria combined inoculations
The method of fermenting and producing less salt chopped hot pepper.
Background technology
Chopped hot pepper is that a certain amount of salt is added in the capsicum minced, and utilizes the microorganism or artificial of capsicum surface attachment
Inoculation is fermented, and through seasoning（Or without seasoning）Obtained from a kind of chilli products of unique flavor, be fermented capsicum system
The Typical Representative of product.Chopped hot pepper can increase appetite and promote digestion, be favored by southern region of China people because its sweet mouthfeel is crisp peppery.
Industrialized production chopped hot pepper is mainly salted using superelevation salt, although high salt, which is pickled, can suppress harmful microbe
Growth metabolism, extend product preservation term, but will also result in capsicum nutrition and the loss of flavor substance simultaneously, the desalination process in later stage
The waste of salt resource and water resource will also be caused.At present, the salt content of most of chopped hot peppers is up to 10-14%, long-term or mistake
The chopped hot pepper that amount eats this high content of salt easily triggers a series of diseases, such as kidney trouble and hypertension, is unfavorable for health.
In recent years, as the raising of people's health consciousness, the too high problem of chopped hot pepper salt content have caused the great attention of people, ground
The person of studying carefully more and more pays close attention to.
Lactic acid bacteria is a kind of common probiotics, because it can promote the spies such as body growth, norcholesterol and strengthen immunity
Some healthcare functions, the application in food are developed rapidly.Lactic acid bacteria fermented food mainly include fermented vegetable, Yoghourt and
Fermentation meat product etc., obtain liking for many consumers.At present, domestic grinding using single purebred lactic acid bacteria production fermented vegetable
Study carefully it is more, and will Leuconostoc mesenteroides, Lactobacillus plantarum, lactobacillus fermenti and lactobacillus acidophilus compounding after be seeded to fresh chilli
The research of middle production chopped hot pepper is but rarely reported, and therefore, it is ten to develop a kind of method of multi-strain fermentation production less salt chopped hot pepper
Divide necessary.
The content of the invention
Problem to be solved by this invention is：For prior art production chopped hot pepper salt content is too high, fermentation period
Long, the problems such as content of nitrite is exceeded, there is provided a kind of method of multi-strain fermentation production less salt chopped hot pepper, with different lactic acid bacterias
Mixed fermentation, the salt content of chopped hot pepper can be reduced, shortens fermentation period, improve flavor and improves quality.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：A kind of multi-strain fermentation produces less salt
The method of chopped hot pepper, this method step are as follows：
A, raw material bacteria reducing pre-processes：It is 8-12mg/m to take clean fresh chilli to be placed in ozone concentration3Sealing space in handle
2-5min, Preservation in sterile condition are standby；
B, dispensing, inoculation and fermentation：The pretreated capsicum cutting of bacteria reducing is minced, capsicum is incorporated as in the capsicum after mincing
Weight 0.1%-0.3% calcium chloride, 2%-6% multi-cultur es composite ferment and 6.5%-8.5% salt, is mixed thoroughly, sealing, in 35
DEG C of -37 DEG C fermentation 66-74h；Wherein, multi-cultur es composite ferment is by Leuconostoc mesenteroides CICC-21861, Lactobacillus plantarum
ATCC-8014, lactobacillus fermenti ATCC-11739 and lactobacillus acidophilus ATCC-4356 are by weight 1:1:1:1 mixing is after 36-
38 DEG C of incubated 22-26h are obtained；
C, sterilization, cooling：By chopped hot pepper sterilization, the cooling after fermentation, you can；The salt content of gained chopped hot pepper product is 6%-8%.
Chopped hot pepper after fermenting obtained by above-mentioned steps b can separately add promising fermentation before sterilization after chopped hot pepper weight
The garlic of 0.8%-1.2% white wine, 4-8% ginger and 4-8%, to obtain the garlicky chopped hot pepper of ginger；Wherein, being added in the ginger has
For ginger weight 6-8% salt, promising garlic weight 6-8% salt is added in garlic.
Referred in above-mentioned steps b ATCC-8014 Lactobacillus plantarums (Lactobacillus plantarum)、CICC-
21861 Leuconostoc mesenteroides (Leuconostoc mesenteroides), ATCC-11739 lactobacillus fermentis
(Lactobacillus fermentation) and ATCC-4356 lactobacillus acidophilus (Lactobacillus acidophilus)
It is purchased from Guangdong Province's Culture Collection (Guangdong Microbial Culture Center, GDMCC).This 4
The activation of kind bacterial strain is prior art, is specially：Respectively will be equipped with Leuconostoc mesenteroides, Lactobacillus plantarum, lactobacillus fermenti and
The broken pipe of the peace a word used in place name pipe of lactobacillus acidophilus freeze-drying lactic acid bacteria powder, draws in 0.5-0.8mL MRS fluid nutrient medium ascending pipes, dissolves
Dry powder, then it is inoculated with 4-8mL MRS fluid nutrient mediums, the quiescent culture 24-48h under conditions of 37 DEG C, continuous tube is lived
After changing 2-3 generations, the strain after being activated.
Fresh chilli raw material in above-mentioned steps a refer to 80-90% maturity, without insect pest, without go mouldy, without rot, without change
Matter, complete and aromatic flavour fresh chilli.
The temperature of sterilization in above-mentioned steps c is 70 DEG C -90 DEG C, time 20-30min.
The present invention is used ozone to carry out bacteria reducing pretreatment using fresh chilli as raw material, because ozone sterilization effect is fast
Speed, and being extremely easy in decomposition as oxygen, safe noresidue, is a kind of preferable green bactericide, and ozone processing can effectively delay it is peppery
Green pepper reduced sugar and Vitamin C content decline and preferably maintain the color and luster of capsicum.After bacteria reducing processing, cutting is minced, and is added
Add salt, the calcium chloride of low concentration, then add lactic acid bacteria multi-cultur es composite ferment and fermented.Greatly reduce and produced
Salt consumption in journey, has saved production cost；Multiple bacteria compound fermentation restrained effectively the growth and breeding of miscellaneous bacteria simultaneously, make
Obtain lactic acid bacteria and quickly produce acid as dominant microflora, reduce the content of nitrite, shorten fermentation period, ensure that product
Security；And the flavor of product can also be improved using purebred lactobacillus-fermented, improve quality, the chopped hot pepper of production has pleasant
Fermentation fragrance, acid embrittlement tasty and refreshing, sensory evaluation is substantially better than spontaneous fermentation product.The salt content of this chopped hot pepper product be 6-8%,
Total acidity is 0.4-0.6%, and the shelf-life is more than 6 months.
Compared with traditional natural zymotechnique, the device have the advantages that being：
1st, the inventive method is so that by the pretreated fresh chilli of ozone bacteria reducing, as raw material, the chopped hot pepper salt content of production exists
6%-8% or so.This method greatly reduces salt consumption compared with traditional handicraft, has saved production cost, and makes product more
Meet green and healthy requirement.
2nd, during the fermentation, 4 kinds of lactic acid bacteria mixed culture fermentation agents be with the addition of so that lactic acid bacteria rapidly becomes dominant microflora,
The effective growth and breeding for inhibiting miscellaneous bacteria, reduces the content of nitrite, shortens fermentation period so that multi-strain fermentation
The edible safety of chopped hot pepper is substantially better than spontaneous fermentation.And lactic acid bacteria is beneficial bacterium, is advantageous to human body intestinal canal health, adds
The health-care efficacy of product.
3rd, the inventive method selects various lactobacillus mixed fermentation, not only shortens fermentation time, obtained chopped hot pepper
Product also has pleasant fragrance, acid embrittlement tasty and refreshing, and unique flavor, quality greatly improve, and sensory evaluation is also significantly better than nature hair
Ferment product.
Embodiment
The preparation of multi-cultur es composite ferment：CICC-21861 Leuconostoc mesenteroides, ATCC-8014 plants will be housed respectively
The broken pipe of the peace a word used in place name pipe of lactobacillus, ATCC-11739 lactobacillus fermentis and ATCC-4356 lactobacillus acidophilus freeze-drying lactic acid bacteria powders, draws
In 0.6mL MRS fluid nutrient medium ascending pipes, dry powder is dissolved, is then inoculated with 6mL MRS fluid nutrient mediums, in 37 DEG C
Under the conditions of quiescent culture 36h, after continuous tube activated for 3 generations, respectively obtain the CICC-21861 Leuconostoc mesenteroides after activation,
ATCC-8014 Lactobacillus plantarums, ATCC-11739 lactobacillus fermentis and ATCC-4356 lactobacillus acidophilus；4 kinds of lactic acid bacterias are pressed
Weight is than 1:1:1:1 mixing, in 36-38 DEG C of incubated 24h, produces multi-cultur es composite ferment.
Embodiment 1
Take 80-90% maturity, without insect pest, without go mouldy, without rotting, cleaned without rotten, complete and aromatic flavour fresh chilli,
It is 12mg/m to be placed in ozone concentration3Sealing space in handle 2min, the pretreated capsicum cutting of bacteria reducing is minced, in mincing
The calcium chloride of capsicum weight 0.1%, 3% multi-cultur es composite ferment and 6.5% salt are incorporated as in capsicum afterwards, makes dispensing
Brine concentration afterwards be 6.3%, mix thoroughly, seal, in 35 DEG C ferment 74h, most after 70 DEG C sterilize 30min, cooling, produce chop it is peppery
Green pepper finished product.Through examining, the total acidity of finished product is 0.41%, and salt content 6.3%, the shelf-life is more than 6 months.
Embodiment 2
Take 80-90% maturity, without insect pest, without go mouldy, without rotting, cleaned without rotten, complete and aromatic flavour fresh chilli,
It is 8mg/m to be placed in ozone concentration3Sealing space in handle 5min, the pretreated capsicum cutting of bacteria reducing is minced, in mincing
The calcium chloride of capsicum weight 0.3%, 6% multi-cultur es composite ferment and 8.5% salt are incorporated as in capsicum afterwards, makes dispensing
Brine concentration afterwards is 8.0%, is mixed thoroughly, is sealed, and ferment 66h in 37 DEG C, the chopped hot pepper weight after being added after the completion of fermentation as fermentation
White wine, 4% ginger and 4% garlic of amount 1.2%, the salt content in ginger and garlic are 8.0%, most after 90 DEG C of sterilizations
20min, cooling, produces chopped hot pepper finished product.Through examining, the total acidity of finished product is 0.58%, and salt content 8.0%, the shelf-life is 6
More than month.
Embodiment 3
Take 80-90% maturity, without insect pest, without go mouldy, without rotting, cleaned without rotten, complete and aromatic flavour fresh chilli,
It is 10mg/m to be placed in ozone concentration3Sealing space in handle 4min, the pretreated capsicum cutting of bacteria reducing is minced, in mincing
The calcium chloride of capsicum weight 0.2%, 4% multi-cultur es composite ferment and 7.5% salt are incorporated as in capsicum afterwards, makes dispensing
Brine concentration afterwards is 7.2%, is mixed thoroughly, is sealed, and ferment 70h in 36 DEG C, the chopped hot pepper weight after being added after the completion of fermentation as fermentation
White wine, 5% ginger and 5% garlic of amount 1.0%, the salt content in ginger and garlic are 7.2%, most after 80 DEG C of sterilizations
25min, cooling, produces chopped hot pepper finished product.Through examining, the total acidity of finished product is 0.53%, and salt content 7.2%, the shelf-life is 6
More than month.
Claims (4)
- A kind of 1. method of multi-strain fermentation production less salt chopped hot pepper, it is characterised in that this method step is as follows：A, raw material bacteria reducing pre-processes：It is 8-12mg/m to take clean fresh chilli to be placed in ozone concentration3Sealing space in handle 2- 5min, Preservation in sterile condition are standby；B, dispensing, inoculation and fermentation：The pretreated capsicum cutting of bacteria reducing is minced, capsicum is incorporated as in the capsicum after mincing Weight 0.1%-0.3% calcium chloride, 2%-6% multi-cultur es composite ferment and 6.5%-8.5% salt, is mixed thoroughly, sealing, in 35 DEG C of -37 DEG C fermentation 66-74h；Wherein, multi-cultur es composite ferment is by Leuconostoc mesenteroides CICC-21861, Lactobacillus plantarum ATCC-8014, lactobacillus fermenti ATCC-11739 and lactobacillus acidophilus ATCC-4356 are by weight 1:1:1:1 mixing is after 36- 38 DEG C of incubated 22-26h are obtained；C, sterilization, cooling：By chopped hot pepper sterilization, the cooling after fermentation, you can；The salt content of chopped hot pepper product is 6%-8%.
- A kind of 2. method of multi-strain fermentation production less salt chopped hot pepper as claimed in claim 1, it is characterised in that the step White wine, the 4-8% ginger for the chopped hot pepper weight 0.8%-1.2% that chopped hot pepper after being fermented in c is added before sterilization after promising fermentation With 4-8% garlic；Wherein, promising ginger and garlic weight 6-8% salt are separately added into the ginger and garlic.
- 3. the method for a kind of multi-strain fermentation production less salt chopped hot pepper as claimed in claim 1 or 2, it is characterised in that described Fresh chilli in step a refer to 80-90% maturity, without insect pest, without go mouldy, without rot, without rotten, complete and aromatic flavour Fresh chilli.
- 4. the method for a kind of multi-strain fermentation production less salt chopped hot pepper as claimed in claim 1 or 2, it is characterised in that described The temperature of sterilization in step c is 70 DEG C -90 DEG C, time 20-30min.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783328A (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 bubble green pepper and preparation method thereof rich in vitamin |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
| CN109875008A (en) * | 2019-04-19 | 2019-06-14 | 重庆德庄农产品开发有限公司 | A kind of less salt chopped chilli preparation process |
| CN111802616A (en) * | 2020-08-07 | 2020-10-23 | 广东海天创新技术有限公司 | Preparation method of glutinous rice cake chili without causing excessive internal heat and application of glutinous rice cake chili in hotpot condiment |
| 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 |
| CN112220029A (en) * | 2020-10-09 | 2021-01-15 | 湖南省农产品加工研究所 | Method for preparing chili sauce by using chili salt blank |
| CN112369584A (en) * | 2020-11-11 | 2021-02-19 | 湖南味了谁食品有限责任公司 | Chopped chili with low pungency degree and production process thereof |
| CN113826872A (en) * | 2021-08-11 | 2021-12-24 | 醴陵市岩泉生态农业开发有限公司 | Processing method for preparing chopped hot pepper from glass hot pepper |
| CN113892630A (en) * | 2021-10-15 | 2022-01-07 | 江苏恒顺醋业股份有限公司 | Method for producing low-salt chili sauce by fermenting aspergillus |
| CN115349616A (en) * | 2022-09-16 | 2022-11-18 | 云南省农业科学院农产品加工研究所 | Method for preparing pickled peppers through low-salt double-bacterium inoculation fermentation |
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| CN101773230A (en) * | 2010-01-29 | 2010-07-14 | 贵州旭阳食品（集团）有限公司 | Method for making chopped chili peppers |
| CN102499356A (en) * | 2011-11-03 | 2012-06-20 | 湖南农业大学 | Method for bottling and fermenting chopped hot peppers |
| CN104905195A (en) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | Fermentation type chopped chilli and processing technology thereof |
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| CN101773230A (en) * | 2010-01-29 | 2010-07-14 | 贵州旭阳食品（集团）有限公司 | Method for making chopped chili peppers |
| CN102499356A (en) * | 2011-11-03 | 2012-06-20 | 湖南农业大学 | Method for bottling and fermenting chopped hot peppers |
| CN104905195A (en) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | Fermentation type chopped chilli and processing technology thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783328A (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 bubble green pepper and preparation method thereof rich in vitamin |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
| CN109875008A (en) * | 2019-04-19 | 2019-06-14 | 重庆德庄农产品开发有限公司 | A kind of less salt chopped chilli preparation process |
| CN111802616A (en) * | 2020-08-07 | 2020-10-23 | 广东海天创新技术有限公司 | Preparation method of glutinous rice cake chili without causing excessive internal heat and application of glutinous rice cake chili in hotpot condiment |
| 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 |
| CN112220029A (en) * | 2020-10-09 | 2021-01-15 | 湖南省农产品加工研究所 | Method for preparing chili sauce by using chili salt blank |
| CN112220029B (en) * | 2020-10-09 | 2023-05-26 | 湖南省农产品加工研究所 | Method for preparing chilli sauce by using spicy salt blanks |
| CN112369584A (en) * | 2020-11-11 | 2021-02-19 | 湖南味了谁食品有限责任公司 | Chopped chili with low pungency degree and production process thereof |
| CN113826872A (en) * | 2021-08-11 | 2021-12-24 | 醴陵市岩泉生态农业开发有限公司 | Processing method for preparing chopped hot pepper from glass hot pepper |
| CN113892630A (en) * | 2021-10-15 | 2022-01-07 | 江苏恒顺醋业股份有限公司 | Method for producing low-salt chili sauce by fermenting aspergillus |
| CN115349616A (en) * | 2022-09-16 | 2022-11-18 | 云南省农业科学院农产品加工研究所 | Method for preparing pickled peppers through low-salt double-bacterium inoculation fermentation |
| CN115349616B (en) * | 2022-09-16 | 2023-08-18 | 云南省农业科学院农产品加工研究所 | Method for preparing pickled peppers through low-salt double-bacterium inoculation fermentation |
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