CN107373598A - A kind of feature capsicum ferment flavouring - Google Patents
A kind of feature capsicum ferment flavouring Download PDFInfo
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- CN107373598A CN107373598A CN201710893817.XA CN201710893817A CN107373598A CN 107373598 A CN107373598 A CN 107373598A CN 201710893817 A CN201710893817 A CN 201710893817A CN 107373598 A CN107373598 A CN 107373598A
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The present invention provides a kind of capsicum ferment flavouring, in ferment contained bioactive substance can it is anti-oxidant, promote stomach activity, help digest, adjust body activities, and avoid the use of chemical addition agent, health can be protected while delicate flavour is provided.The present invention is prepared by the material fermentation of following parts by weight：100~130 parts of capsicum, 20~30 parts of garlic, 18~30 parts of soya bean, 10~15 parts of sesame, 7~12 parts of shredded ginger, 15~20 parts of pepper, 15~20 parts of Chinese prickly ash, 10~15 parts of fennel, 2~3 parts of sesamol, 5~10 parts of lemon, 5~10 parts of hawthorn, mature vinegar（Concentration is 4%）100~200 parts, 10~20 parts of brown sugar, probiotics, mixing enzyme preparation, auxiliary material.Gained capsicum ferment formulation of the invention is pulvis, granule and tablet.
Description
One, technical fields
The invention belongs to food technology field, and in particular to a kind of capsicum ferment of seasoning.
Two, background technologies
Capsicum is nutritious：Containing abundant vitamin A, vitamin B complex, vitamin C etc. in capsicum, dietary fiber therein,
Mineral matter is also very abundant.Often capsicum is eaten supplemented with vitamins such as vitamin E, vitamin K, carrotene, folic acid.Pepper flavor
Dietary function pungent, property is hot, also a lot.Appetite-stimulating indigestion-relieving：Capsicum can promote digestive juice secretion, improve a poor appetite, and at this moment suitably eat
Point capsicum, can allow people's appetite to be shaken greatly.Warm stomach is dispeled cold：《Food book on Chinese herbal medicine》In say capsicum " eliminate dyspepsia, unhitch gas, appetizing door, exorcise evil spirits
Dislike, kill all poison of stink smell ".Occur suitably eating a little capsicums when cold abdomen, vomiting, diarrhoea because of meeting cold.Stimulate circulation：
《The property of medicine is examined》In say that capsicum can " warming spleen and stomach for dispelling cold, except wind sweating, go cold addiction, row phlegm, clearing damp." capsicum can stimulate circulation, change
It is apt to cold, frostbite, vascular headache.Beauty skin：Capsicum contains abundant vitamin C, while can also promote hormone secretion,
Therefore skin is highly profitable.Many people feel to eat capsicum president's acne, the problem of not being capsicum in fact.If originally it was love length
The constitution of acne, eat up capsicum just meeting " adding fuel to the flames ".Lowering blood-fat and reducing weight：Capsaicine in capsicum can accelerate lipolysis, there is fat-reducing
Effect.Meanwhile because capsicum containing abundant dietary fiber, the effect of reducing blood lipid is it is also obvious that and have certain anticancer
Effect.Analgesic radiating：Capsicum pungent-warm, body temperature can be reduced by sweating, and alleviate myalgia, therefore there is stronger solution
Hot analgesic activity.American Studies find that the capsaicine in capsicum can reduce the neurotransmitter for passing on pain, make one the sense to pain
Feel and weaken.
Soya bean is rich in protein, can be combined with the capsaicine discharged in capsicum fermentation process, on the one hand weakens capsicum
Pungent taste, on the other hand avoid the loss of capsaicine.The peppery gas of garlic that garlic has can reconcile the irritating pungent of capsaicine
Pungent road.Chinese Toon Leaves can improve the cleaning of yeasting with garlic simultaneously, suppress the growth of harmful bacteria.Chinese prickly ash and pepper energy
Enough increase the fragrance of capsicum ferment, the pipering in pepper can increase the pungent fragrance of capsicum ferment, the warming spleen and stomach for dispelling cold that Chinese prickly ash has
Characteristic can strengthen capsicum stomach invigorating promote digestion effect.Fennel, shredded ginger and sesame can enrich the fragrance of capsicum ferment, meet not
With the taste of people.Fennel oil in fennel can promote gastric secretion, and the gingerol in shredded ginger can protect gastric mucosa, cooperate with capsicum
Digestion promoting function, promote human body gastrointestinal disturbances from many aspects.
Sesamol is the important fragrance component of sesame oil, and the stay in grade agent that sesame oil is important.Sesamol has
Very strong oxidation resistance, it is usually used in the antioxidant of food.Hawthorn is the distinctive medicine fruit dual-purpose seeds of China, has drop blood
Fat, blood pressure, cardiac stimulant, arrhythmia etc. act on, while are also spleen benefiting and stimulating the appetite, relieving dyspepsia, the good medicine of phlegm reduction of blood circulation promoting, to chest diaphragm
The diseases such as spleen is full, hernia, blood stasis, amenorrhoea have the effect of fine.
Lemon is that most have one of fruit of medical value in the world, and it is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, dimension life
Plain B1, vitamin B2, nicotinic acid quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts
Sodium element etc..Citric acid has the function that to prevent and eliminate cutaneous pigmentation, it can also preventing cold, stimulate hematopoiesis and help
In the risk for reducing kinds cancer.In addition, lemon is not eaten raw typically, and beverage or food are machined to, such as lemon juice, Lemon fruit
Sauce, lemon tablet, lemon pie etc., same medicine effect can be played, eyesight and dark adaptation is such as improved, lessens fatigue.
Ferment is a kind of less salt liquid with bioactivity obtained by plant submerged fermentation, wherein prebiotic ferment is rich
Containing a variety of mushrooms beneficial to human body such as lactic acid bacteria, but also contain substantial amounts of organized enzyme component：Superoxide dismutase, pineapple
Protease, papain, oxalic acid deoxygenase, myrosin etc., human body body activities can be adjusted, strengthen body immunity, quilt
Used as nutrient and healthcare products, but promote face it is small and it is raw materials used be mostly fruit.It is also seldom currently as the ferment of flavouring
See, and in view of the flavouring infringement health for adding assorted chemical addition agent is eaten for a long time in people instantly, it is necessary to develop work
For the ferment of flavouring, health of masses is protected.
The three, content of the invention
（1）It is contained in ferment in view of the shortcomings of the prior art, it is an object of the invention to provide a kind of capsicum ferment flavouring
Bioactive substance can it is anti-oxidant, promote stomach activity, help digest, adjust body activities, and avoid making for chemical addition agent
With health can be protected while delicate flavour is provided.（2）The present invention provides following technical scheme：
1. a kind of feature capsicum ferment flavouring, it is characterised in that be prepared by the material fermentation of following parts by weight：Capsicum
100~130 parts, 20~30 parts of garlic, 18~30 parts of soya bean, 10~15 parts of sesame, 7~12 parts of shredded ginger, 15~20 parts of pepper, flower
15~20 parts of green pepper, 10~15 parts of fennel, sesamol 2-3 parts, lemon 5-10 parts, hawthorn 5-10 parts, mature vinegar（Concentration is 4%）100-
200 parts, brown sugar 10-20 parts, probiotics, mixing enzyme preparation, auxiliary material.
Present invention fermentation probiotics used is composite bacteria, is mixed into by barms, lactobacillus inoculation；The saccharomycete
Kind includes the one or more in Bulgarian Lactobacillus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus plantarum；The lactic acid
Strain includes the one or more in Candida, saccharomyces cerevisiae, Hansenula anomala；The number of viable of various beneficial bacteriums is not
Less than 1,200,000,000/gram；The yeast class strain accounts for the 1%~3% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for described
The 1%~3% of fermentation raw material quality.
Present invention fermentation mixing enzyme preparation used includes 4~8 parts of cellulase, 3~6 parts of hemicellulase, starch
1~3 part of 1~3 part of enzyme and protease；Cellulase activity is not less than 500,000 IU/g, and hemicellulose enzyme activity is not less than 100,000 IU/
G, amylase activity are not less than 50,000 IU/g, and prolease activity is not less than 60,000 IU/g.
Auxiliary material of the present invention include wetting agent, adhesive, filler, disintegrant, excipient, one kind in preservative or
It is a variety of.Capsicum ferment preparation method of the present invention：By fresh raw material（Capsicum, garlic, soya bean, sesame, shredded ginger, pepper, flower
Green pepper, fennel, sesamol, lemon, hawthorn）After cleaning, in mass ratio 1:12 mix the pretreated capsicum of mature vinegar with brown sugar water,
It is placed in being heated at high temperature 20~35min at 80~90 DEG C, after the completion of heat soaking to be added, is smashed to pieces with high-speed tissue mashing machine, then
Capsicum mixed liquor is mixed with enzymolysis liquid in mass ratio, being warming up to 45~55 DEG C makes it digest 100~120min, treats that enzymolysis is completed
Afterwards, 85~95 DEG C of 10~20min of destroy the enzyme treatment are continuously heating to, are then filtered enzymolysis liquid through 180 eye mesh screens, collect filter
It is standby that liquid obtains capsicum enzymolysis liquid；After standby capsicum enzymolysis liquid is warming up into 85~100 DEG C of 15~30min of heat sterilizations processing,
Probiotics is seeded in sterilizing capsicum enzymolysis liquid, anaerobic fermentation filters simultaneously after 5~10 days to it at .5 DEG C of 36 .5~39
Collect filtrate；Again by the thick liquid ultraviolet sterilization of capsicum ferment, sesamol is added, is well mixed, stands 1 hour；Gained is stood
The thick liquid of capsicum ferment afterwards obtains finished fluid, liquid capsicum ferment is made through 350 mesh filter-cloth filterings；After capsicum ferment fermentation ends,
Gained finished fluid homogeneous, solid content 50~60wt% of arrival is concentrated into, is then spray-dried, both obtains ferment powder；Spraying
Drying parameter is：Feed temperature is 60~70 DEG C, and import wind-warm syndrome is 120~140 DEG C, 70~80 DEG C of outlet temperature, charging
Flow is 20~30 mL/min；Gained capsicum ferment powder, auxiliary material is added, produces capsicum ferment solid system；The solid pharmaceutical preparation
Formulation be pulvis, granule, any one in tablet.
（3）Beneficial effect of the present invention：1. the anti-oxidant, stomach-invigorating intestine-moisturizing that the capsicum ferment collaboration raw material of the present invention has,
The effect of promoting food digestion, improve
Digestion power.
It is and existing 2. fermented capsicum ferment in addition to the mellowness with capsicum, also has the pungent fragrance of Chinese prickly ash, pepper etc. concurrently
Only a kind of taste of condiment is compared, and can adapt to the taste of different people.
3. the present invention avoids the addition of chemical addition agent with fruit, more friendly to human body, while retains various nutrition
Composition is easier to absorb, and possessed bioactive ingredients can adjust function of human body in ferment.
4. sesamol has inoxidizability, ensure the long-term storage of capsicum ferment, while the fragrance of sesamol can strengthen
The capsicum aromatic property of capsicum ferment.
5. the capsicum ferment instant of the present invention, can directly be held a sinecure in the form of finished fluid or powder, or modulation dish.
Four, specific embodiments
Specific embodiment one
A kind of functional capsicum ferment flavouring, it is characterised in that be prepared by the material fermentation of following parts by weight：Capsicum
100 parts, 20 parts of garlic, 18 parts of soya bean, 10 parts of sesame, 7 parts of shredded ginger, 15 parts of pepper, 15 parts of Chinese prickly ash, 10 parts of fennel, sesamol 2
Part, 5 parts of lemon, 5 parts of hawthorn, mature vinegar（Concentration is 4%）100 parts, brown sugar, probiotics, mixing enzyme preparation, auxiliary material.
Present invention fermentation probiotics used is composite bacteria, by barms（Candida, saccharomyces cerevisiae）, lactic acid bacteria
Kind（Bulgarian Lactobacillus, Bifidobacterium）It is mixed into；The number of viable of various beneficial bacteriums not less than 1,200,000,000/gram；It is described
Yeast class strain accounts for the 1% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for the 1% of the fermentation raw material quality.
Present invention fermentation mixing enzyme preparation used includes 4~8 parts of cellulase, 3~6 parts of hemicellulase, starch
1 part of 1 part of enzyme and protease；Cellulase activity is not less than 500,000 IU/g, and hemicellulose enzyme activity is not less than 100,000 IU/g, starch
Enzyme activity is not less than 50,000 IU/g, and prolease activity is not less than 60,000 IU/g.
Capsicum ferment preparation method：By fresh raw material（Capsicum, garlic, soya bean, sesame, shredded ginger, pepper, Chinese prickly ash, fennel
Perfume, sesamol, lemon, hawthorn）After cleaning, in mass ratio 1:12 mix the pretreated capsicum of mature vinegar with brown sugar water, juxtaposition
It is heated at high temperature 20min at 80 DEG C, after the completion of heat soaking to be added, is smashed to pieces with high-speed tissue mashing machine, then in mass ratio will be peppery
Green pepper mixed liquor mixes with enzymolysis liquid, and being warming up to 45 DEG C makes it digest 100min, waits after the completion of digesting, is continuously heating to 85 DEG C of enzyme deactivations
10min is handled, is then filtered enzymolysis liquid through 180 eye mesh screens, it is standby that collection filtrate obtains capsicum enzymolysis liquid；Will be standby peppery
After green pepper enzymolysis liquid is warming up to 85 DEG C of heat sterilization processing 15min, probiotics is seeded in sterilizing capsicum enzymolysis liquid, in 36 .5
Anaerobic fermentation filters to it after 5 days and collects filtrate at DEG C；Again by the thick liquid ultraviolet sterilization of capsicum ferment, sesamol is added, is mixed
Close uniform, standing 1 hour；The thick liquid of capsicum ferment after gained is stood obtains finished fluid through 350 mesh filter-cloth filterings.Capsicum ferment
After fermentation ends, gained finished fluid homogeneous, solid content arrival 50wt% is concentrated into, is then spray-dried, both obtains ferment
Powder；Spray drying parameters are：Feed temperature is 60 DEG C, and import wind-warm syndrome is 120 DEG C, 70 DEG C of outlet temperature, and feed rate is
20mL/min；Gained capsicum ferment powder.
Specific embodiment two
A kind of functional capsicum ferment flavouring, it is characterised in that be prepared by the material fermentation of following parts by weight：Capsicum
120 parts, 25 parts of garlic, 25 parts of soya bean, 12 parts of sesame, 10 parts of shredded ginger, 18 parts of pepper, 17 parts of Chinese prickly ash, 12 parts of fennel, sesamol
2.5 parts, 7 parts of lemon, 7 parts of hawthorn, mature vinegar（Concentration is 4%）150 parts, 15 parts of brown sugar, probiotics, mixing enzyme preparation, auxiliary material.
Present invention fermentation probiotics used is composite bacteria, by barms（Saccharomyces cerevisiae, Hansenula anomala）, breast
Sour strain（Bifidobacterium, lactobacillus acidophilus）It is mixed into；The number of viable of various beneficial bacteriums not less than 1,200,000,000/gram；The ferment
Female class strain accounts for the 2% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for the 2% of the fermentation raw material quality.
Present invention fermentation mixing enzyme preparation used include 6 parts of cellulase, 5 parts of hemicellulase, amylase 2 part and
2 parts of protease；Cellulase activity is not less than 500,000 IU/g, and hemicellulose enzyme activity is not less than 100,000 IU/g, amylase activity
Not less than 50,000 IU/g, prolease activity is not less than 60,000 IU/g.Capsicum ferment preparation method of the present invention：By fresh raw material
（Capsicum, garlic, soya bean, sesame, shredded ginger, pepper, Chinese prickly ash, fennel, sesamol, lemon, hawthorn）After cleaning, in mass ratio 1:12
Mature vinegar is intended into treated capsicum to mix with brown sugar water, is placed in being heated at high temperature 30min at 85 DEG C, after the completion of heat soaking to be added,
Smashed to pieces with high-speed tissue mashing machine, then in mass ratio mix capsicum mixed liquor with enzymolysis liquid, being warming up to 50 DEG C makes its enzymolysis
110min, wait after the completion of digesting, be continuously heating to 90 DEG C of destroy the enzyme treatment 15min, then carried out enzymolysis liquid through 180 eye mesh screens
Filter, it is standby that collection filtrate obtains capsicum enzymolysis liquid；After standby capsicum enzymolysis liquid is warming up into 90 DEG C of heat sterilization processing 20min,
Probiotics is seeded in sterilizing capsicum enzymolysis liquid, anaerobic fermentation filters to it after 7 days and collects filtrate at 37.5 DEG C；Again
By the thick liquid ultraviolet sterilization of capsicum ferment, sesamol is added, is well mixed, stands 1 hour；Capsicum ferment after gained is stood
Thick liquid obtains finished fluid through 350 mesh filter-cloth filterings.After capsicum ferment fermentation ends, gained finished fluid homogeneous, it is concentrated into solid content and contains
Amount reaches 55wt%, is then spray-dried, and both obtains ferment powder；Spray drying parameters are：Feed temperature is 65 DEG C, enters one's intention as revealed in what one says
Temperature is 130 DEG C, and 75 DEG C of outlet temperature, feed rate is 25 mL/min；Gained capsicum ferment powder, auxiliary material is added, capsicum is made
Ferment solid powder.
Specific embodiment three
A kind of functional capsicum ferment flavouring, it is characterised in that be prepared by the material fermentation of following parts by weight：Capsicum
130 parts, 30 parts of garlic, 30 parts of soya bean, 15 parts of sesame, 12 parts of shredded ginger, 20 parts of pepper, 20 parts of Chinese prickly ash, 15 parts of fennel, sesamol 3
Part, 10 parts of lemon, 10 parts of hawthorn, mature vinegar（Concentration is 4%）200 parts, 20 parts of brown sugar, probiotics, mixing enzyme preparation, auxiliary material.
Present invention fermentation probiotics used is composite bacteria, by barms（Candida, Hansenula anomala）, breast
Sour strain（Lactobacillus acidophilus, Lactobacillus plantarum）It is mixed into；The number of viable of various beneficial bacteriums not less than 1,200,000,000/gram；It is described
Yeast class strain accounts for the 3% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for the 3% of the fermentation raw material quality.
Present invention fermentation mixing enzyme preparation used include 8 parts of cellulase, 6 parts of hemicellulase, 3 parts of amylase and
Protease 3 part；Cellulase activity is not less than 500,000 IU/g, and hemicellulose enzyme activity is not less than 100,000 IU/g, amylase activity
Not less than 50,000 IU/g, prolease activity is not less than 60,000 IU/g.
Capsicum ferment preparation method of the present invention：By fresh raw material（Capsicum, garlic, soya bean, sesame, shredded ginger, Hu
Green pepper, Chinese prickly ash, fennel, sesamol, lemon, hawthorn）After cleaning, in mass ratio 1:12 by the pretreated capsicum of mature vinegar and brown sugar water
Mixing, is placed in being heated at high temperature 35min at 90 DEG C, after the completion of heat soaking to be added, is smashed to pieces with high-speed tissue mashing machine, then by matter
Amount ratio mixes capsicum mixed liquor with enzymolysis liquid, and being warming up to 55 DEG C makes it digest 120min, waits after the completion of digesting, is continuously heating to
95 DEG C of destroy the enzyme treatment 20min, then enzymolysis liquid is filtered through 180 eye mesh screens, it is standby that collection filtrate obtains capsicum enzymolysis liquid；Will
After standby capsicum enzymolysis liquid is warming up to 100 DEG C of heat sterilization processing 30min, probiotics is seeded to sterilizing capsicum enzymolysis liquid
In, after 39 anaerobic fermentation at .5 DEG C 10 days, it is filtered and collects filtrate；Again by the thick liquid ultraviolet sterilization of capsicum ferment, then add
Enter sesamol, be well mixed, stand 1 hour；The thick liquid of capsicum ferment after gained is stood obtains finished product through 350 mesh filter-cloth filterings
Liquid.After capsicum ferment fermentation ends, gained finished fluid homogeneous, solid content arrival 60wt% is concentrated into, it is dry then to carry out spraying
It is dry, both obtain ferment powder；Spray drying parameters are：Feed temperature is 70 DEG C, and import wind-warm syndrome is 140 DEG C, 80 DEG C of outlet temperature,
Feed rate is 30 mL/min；Gained capsicum ferment powder, auxiliary material is added, the pelleting agent of capsicum ferment solid is made.
Claims (7)
1. a kind of feature capsicum ferment flavouring, it is characterised in that be prepared by the material fermentation of following parts by weight：Capsicum
100~130 parts, 20~30 parts of garlic, 18~30 parts of soya bean, 10~15 parts of sesame, 7~12 parts of shredded ginger, 15~20 parts of pepper, flower
15~20 parts of green pepper, 10~15 parts of fennel, 2~3 parts of sesamol, 5~10 parts of lemon, 5~10 parts of hawthorn, mature vinegar（Concentration is 4%）
100~200 parts, 10~20 parts of brown sugar, probiotics, mixing enzyme preparation, auxiliary material.
2. capsicum ferment according to claim 1, it is characterised in that probiotics used of fermenting is composite bacteria；It is described
Composite bacteria is ferment
Female strain, lactobacillus inoculation are mixed into；The barms includes Bulgarian Lactobacillus, Bifidobacterium, acidophilus breast bar
One or more in bacterium, Lactobacillus plantarum；The lactobacillus inoculation is included in Candida, saccharomyces cerevisiae, Hansenula anomala
One or more；The number of viable of various beneficial bacteriums not less than 1,200,000,000/gram；
The yeast class strain accounts for the 1%~3% of the fermentation raw material quality；
The lactic acid bacteria class strain accounts for the 1%~3% of the fermentation raw material quality.
3. capsicum ferment according to claim 1, it is characterised in that mixing enzyme preparation used of fermenting includes cellulose
1~3 part of 4~8 parts of enzyme, 3~6 parts of hemicellulase, 1~3 part of amylase and protease；Cellulase activity is not less than 500,000
IU/g, hemicellulose enzyme activity are not less than 100,000 IU/g, and amylase activity is not less than 50,000 IU/g, and prolease activity is not less than 60,000
IU/g。
4. capsicum ferment according to claim 1, it is characterised in that the capsicum ferment preparation method：By fresh original
Material（Capsicum, garlic, soya bean, sesame, shredded ginger, pepper, Chinese prickly ash, fennel, sesamol, lemon, hawthorn）After cleaning, in mass ratio 1:
12 mix the pretreated capsicum of mature vinegar with brown sugar water, are placed in being heated at high temperature 20~35min, hot dipping to be added at 80~90 DEG C
After the completion of bubble, smashed to pieces with high-speed tissue mashing machine, then in mass ratio mix capsicum mixed liquor with enzymolysis liquid, it is warming up to 45~
55 DEG C make it digest 100~120min, wait after the completion of digesting, are continuously heating to 85~95 DEG C of 10~20min of destroy the enzyme treatment, then
Enzymolysis liquid is filtered through 180 eye mesh screens, it is standby that collection filtrate obtains capsicum enzymolysis liquid；Standby capsicum enzymolysis liquid is warming up to
After 85~100 DEG C of heat sterilizations handle 15~30min, probiotics is seeded in sterilizing capsicum enzymolysis liquid, in 36 .5~39
DEG C .5 anaerobic fermentation filters to it after 5~10 days and collects filtrate at；By the thick liquid ultraviolet sterilization of capsicum ferment, sesame is added
Phenol, it is well mixed, stands 1 hour；The thick liquid of capsicum ferment after gained is stood obtains finished fluid, is made through 350 mesh filter-cloth filterings
Liquid capsicum ferment.
5. capsicum ferment according to claim 1, it is characterised in that after the capsicum ferment fermentation ends, gained finished product
Liquid homogeneous, solid content 50~60wt% of arrival is concentrated into, is then spray-dried, both obtains ferment powder；Spray drying parameters
For：Feed temperature is 60~70 DEG C, and import wind-warm syndrome is 120~140 DEG C, 70~80 DEG C of outlet temperature, feed rate 20
~30 mL/min；Gained capsicum ferment powder, auxiliary material is added, produces capsicum ferment solid pharmaceutical preparation.
6. capsicum ferment solid pharmaceutical preparation according to claim 5, it is characterised in that the auxiliary material includes wetting agent, bonding
One or more in agent, filler, disintegrant, excipient, preservative.
7. capsicum ferment solid pharmaceutical preparation according to claim 5, it is characterised in that the formulation of the solid pharmaceutical preparation is powder
Any one in agent, granule and tablet.
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| CN201710893817.XA Pending CN107373598A (en) | 2017-09-28 | 2017-09-28 | A kind of feature capsicum ferment flavouring |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
| CN117281248A (en) * | 2023-10-07 | 2023-12-26 | 新疆新康农业发展有限公司 | Dry pepper rehydration fermentation product and preparation method thereof |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| KR101509930B1 (en) * | 2013-09-30 | 2015-04-08 | 김종숙 | red pepper paste manufacturing method utilizing garlic stems fermented liquor |
| CN104957633A (en) * | 2015-07-17 | 2015-10-07 | 唐玉贵 | Plant enzyme solid preparation and preparation method thereof |
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| CN117281248A (en) * | 2023-10-07 | 2023-12-26 | 新疆新康农业发展有限公司 | Dry pepper rehydration fermentation product and preparation method thereof |
| CN117281248B (en) * | 2023-10-07 | 2024-04-16 | 新疆新康农业发展有限公司 | Dry pepper rehydration fermentation product and preparation method thereof |
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