CN108651921B - Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag - Google Patents
Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to fermented pickled peppers and a preparation method of a fermented pickled pepper flavor bag. The preparation method of the fermented pickled peppers comprises the following steps: 1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis; 2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper; 3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water, so as to obtain the fermented pickled peppers. The preparation method is simple and safe to operate, and the prepared fermented pickled peppers are yellow and bright in color, crisp and refreshing in taste, rich in fermented acid flavor, long in preservation period, quick in fermentation, low in salt content and low in nitrite content.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to fermented pickled peppers and a preparation method of a fermented pickled pepper flavor bag.
Background
The pickle is always inherited as a dietary culture representative in China, and meanwhile, the pickle is a healthy and delicious fermentation product and is always well loved by the masses of people. The hot pepper is common seasoning and delicious dish on dining tables of people, and is particularly popular among people in Guizhou, Yunnan, Sichuan, Hunan and other areas. Modern researches find that capsicum tincture and capsaicin in capsicum have the effects of invigorating stomach, stimulating appetite and improving digestion when being taken orally.
Pickled peppers, commonly known as "fish peppers", are a unique seasoning in Sichuan cuisine. The pickled peppers have the characteristics of red and bright color, peppery but not dry, and slightly sour in peppers. The pickled peppers processed and produced by the traditional method generally lose the delicate flavor after ten days, become more and more sour and are sour but not crisp, and are flat and soft, so that the pickled peppers have large changes in taste and appearance.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a fermented pickled pepper and a method for preparing a fermented pickled pepper flavor pack. The preparation method of the fermented pickled peppers comprises the following steps: 1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis; 2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper; 3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water, so as to obtain the fermented pickled peppers. The preparation method is simple and safe to operate, and the prepared fermented pickled peppers are yellow and bright in color, crisp and refreshing in taste, rich in fermented acid flavor, long in guarantee period, quick in fermentation, low in salt content and low in nitrite content.
In order to achieve the above and other related objects, a first aspect of the present invention provides a method for preparing fermented pickled peppers, comprising the steps of:
1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis;
2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper;
3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water, so as to obtain the fermented pickled peppers.
The first pickled pepper is pickled pepper obtained by fermenting hot pepper.
Preferably, step 1) further comprises one or more of the following technical features:
1) the concentration of the glucose solution is 2-5 wt%, such as 2-3 wt%, 3-4 wt% or 4-5 wt%;
2) inoculating the compound lactobacillus to the glucose solution in an inoculation amount of 2-4%, such as 2-2.5%, 2.5-3% or 3-4%;
3) the activation time is 12-24 hours, such as 12-16 hours, 16-20 hours or 20-24 hours;
4) the activation temperature is 20-25 deg.C, such as 20-22 deg.C, 22-23 deg.C or 23-25 deg.C.
Preferably, in the step 1), the mass ratio of lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis is 1: 4-7: 2-5: 1-3.5, wherein the mass ratio of lactobacillus casei to lactobacillus fermentum is 1: 4-5.5, 1: 5.5-6 or 1: 6-7; the mass ratio of lactobacillus casei to lactobacillus plantarum is 1: 2-3, 1: 3-4 or 1: 4-5; the mass ratio of lactobacillus casei to bifidobacterium adolescentis is 1: 1-2 and 1: 2-2.5 or 1: 2.5 to 3.5.
The Latin chemical name of Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum and Bifidobacterium adolescentis is Lactobacillus adolescentis.
Preferably, step 2) further comprises one or more of the following technical features:
1) the brittleness-keeping agent comprises calcium chloride and glacial acetic acid, and the mass ratio of the calcium chloride to the glacial acetic acid is 1: 1-2, such as 1: 1-1.5, 1: 1.5-1.8 or 1: 1.8-2;
2) the antioxidant comprises sodium ascorbate and citric acid, and the mass ratio of the sodium ascorbate to the citric acid is 1: 1.5-3, such as 1: 1.5-2, 1: 2-2.5 or 1: 2.5-3;
3) based on the total weight of the pepper, the composite lactobacillus liquid obtained in the step 1), the salt, the crisp-keeping agent, the antioxidant and the water, the pepper accounts for 40-50%, such as 40-43%, 43-45% or 45-50%, the composite lactobacillus liquid accounts for 0.005-0.01%, such as 0.005-0.006%, 0.006-0.008% or 0.008-0.01%, the salt accounts for 10-12%, such as 10-10.5%, 10.5-11% or 11-12%, the crisp-keeping agent accounts for 0.2-0.5%, such as 0.2-0.3%, 0.3-0.4% or 0.4-0.5%, the antioxidant accounts for 0.3-0.5%, such as 0.3-0.4%, 0.4-0.45% or 0.45-0.5%, and the water accounts for 37-49.5%, such as 37-39.295%, 39.295-43.292%, 43.292-45.594%, 45.594-47.24% or 47.5%;
4) circularly pumping the mixed solution in the step 2) to the upper layer of the hot pepper.
Preferably, in step 2), fermentation is carried out at 25-30 ℃, such as 25-26 ℃, 26-28 ℃ or 28-30 ℃, until the acidity as lactic acid is 0.5-1.5 wt%, such as 0.5-0.7 wt%, 0.7-1.0 wt% or 1.0-1.5 wt%.
Preferably, in the step 2), the pepper is soaked in saline water before being mixed with the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crispness-keeping agent, the antioxidant and the water, wherein the mass percentage of the salt in the saline water is 10-12%, such as 10-11%, 11-11.5% or 11.5-12%, and the soaking time is 2-3 days.
Preferably, in the step 3), based on the total weight of the first pickled pepper and the re-foaming solution, the first pickled pepper is 45-50%, such as 45-46%, 46-48% or 48-50%, the salt is 10-12%, such as 10-11%, 11-11.5% or 11.5-12%, the citric acid is 0.3-0.5%, such as 0.3-0.4%, 0.4-0.45% or 0.45-0.5%, the glacial acetic acid is 0.2-0.5%, such as 0.2-0.3%, 0.3-0.4% or 0.4-0.5%, the sodium ascorbate is 0.2-0.6%, such as 0.2-0.3%, 0.3-0.4% or 0.4-0.6%, the sodium metabisulfite is 0.01-0.03%, such as 0.01-0.02% or 0.02-0.03%, the water is 36.5-0.4%, such as 36.5-0.4%, 35-0.35-3639%, 35-42.99% or 42.99%.
Preferably, in the step 3), the pickled pepper is re-pickled at 25-30 ℃, such as 25-26 ℃, 26-28 ℃ or 28-30 ℃, until the water content of the fermented pickled pepper is 70-85 wt%, such as 70-75 wt%, 75-80 wt% or 80-85 wt%.
The invention provides a preparation method of a fermented pickled pepper flavor bag, which comprises the following steps:
1) preparing fermented pickled peppers according to the preparation method of the fermented pickled peppers;
2) taking out the fermented pickled peppers obtained in the step 1), draining, and packaging to obtain the fermented flavor bag.
Preferably, the packaging is followed by a gold test.
The invention has the beneficial effects that: the preparation method is simple and safe to operate, and the prepared fermented pickled peppers are yellow and bright in color, crisp and refreshing in taste, rich in fermented acid flavor, long in preservation period, quick in fermentation, low in salt content and low in nitrite content.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It is to be understood that the processing equipment or apparatus not specifically identified in the following examples is conventional in the art. The methods used in the present invention are, unless otherwise specified, conventional in the art; the reagents used in the present invention are conventional in the art, unless otherwise specified.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated; it is also to be understood that a combined connection between one or more devices/apparatus as referred to in the present application does not exclude that further devices/apparatus may be present before or after the combined device/apparatus or that further devices/apparatus may be interposed between two devices/apparatus explicitly referred to, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
Example 1
A preparation method of fermented pickled peppers comprises the following steps:
1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis; the concentration of the glucose solution is 2 wt%; inoculating the compound lactobacillus to the glucose solution in an inoculation amount of 3 percent; the mass ratio of lactobacillus casei to lactobacillus fermentum to lactobacillus plantarum to bifidobacterium adolescentis is 1:4:4: 3.5; the activation time is 12 hours; the activation temperature is 20 ℃;
2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crispness-keeping agent, an antioxidant and water, fermenting, and circularly pumping the mixed liquid to the upper layer of the pepper to obtain first pickled pepper; the brittleness-keeping agent comprises calcium chloride and glacial acetic acid, and the mass ratio of the calcium chloride to the glacial acetic acid is 1: 2; the antioxidant comprises sodium ascorbate and citric acid, and the mass ratio of the sodium ascorbate to the citric acid is 1: 3; based on the total weight of the pepper, the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crispness retaining agent, the antioxidant and the water, the pepper accounts for 45 percent, the composite lactic acid bacteria liquid accounts for 0.008 percent, the salt accounts for 11 percent, the crispness retaining agent accounts for 0.4 percent, the antioxidant accounts for 0.3 percent and the water accounts for 43.292 percent; fermenting at 28 deg.C until the acidity is 0.5 wt% based on lactic acid; soaking the pepper in saline water for 2 days before mixing the pepper with the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crisping agent, the antioxidant and the water, wherein the mass percent of the salt in the saline water is 11%;
3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water to obtain the fermented pickled peppers; in the step 3), based on the total weight of the first pickled peppers and the re-foaming solution, the first pickled peppers account for 45%, the salt accounts for 12%, the citric acid accounts for 0.4%, the glacial acetic acid accounts for 0.5%, the sodium ascorbate accounts for 0.4%, the sodium metabisulfite accounts for 0.03%, and the water accounts for 41.67%; in the step 3), the pickled peppers are repeatedly soaked at 26 ℃ until the water content of the fermented pickled peppers is 85 wt%.
Taking out the fermented pickled peppers obtained in the step 3), draining, and packaging to obtain the fermented flavor bag.
The fermentation time of the embodiment is 65 days, and therefore, the fermentation time is fast and the production period is shortened. The content of nitrite in the fermented pickled peppers is detected to be 0.0025mg/kg by a colorimetric method, and thus the content of nitrite is very low. The obtained fermented pickled peppers are stored in fermentation liquor at normal temperature for 12 months, the color of the fermented pickled peppers still keeps the yellow and bright color and crisp taste of the pickled peppers, the preservation period reaches 12 months, the pickled peppers are stored in vacuum after being fermented to be mature, the pickled peppers are stored at normal temperature for 12 months, the preservation period is long, the color of the fermented pickled peppers is yellow and bright, the taste of the fermented pickled peppers is crisp and refreshing, and the fermented pickled peppers are rich in fermented acid flavor.
Example 2
A preparation method of fermented pickled peppers comprises the following steps:
1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis; the concentration of the glucose solution was 3 wt%; inoculating the compound lactobacillus to the glucose solution in an inoculation amount of 2 percent; the mass ratio of lactobacillus casei to lactobacillus fermentum to lactobacillus plantarum to bifidobacterium adolescentis is 1: 7: 5: 1; the activation time is 24 hours; the activation temperature is 23 ℃;
2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper; the brittleness-keeping agent comprises calcium chloride and glacial acetic acid, and the mass ratio of the calcium chloride to the glacial acetic acid is 1: 1; the antioxidant comprises sodium ascorbate and citric acid, and the mass ratio of the sodium ascorbate to the citric acid is 1: 2.5; based on the total weight of the pepper, the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crispness retaining agent, the antioxidant and the water, the pepper accounts for 50 percent, the composite lactic acid bacteria liquid accounts for 0.005 percent, the salt accounts for 10 percent, the crispness retaining agent accounts for 0.2 percent, the antioxidant accounts for 0.5 percent and the water accounts for 39.295 percent; fermenting at 25 deg.C until the acidity is 1 wt% in terms of lactic acid; soaking the pepper in saline water for 3 days before mixing the pepper with the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crisping agent, the antioxidant and the water, wherein the mass percent of the salt in the saline water is 12%;
3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water to obtain the fermented pickled peppers; in the step 3), based on the total weight of the first pickled pepper and the multiple-soaking solution, the first pickled pepper accounts for 50%, the salt accounts for 11%, the citric acid accounts for 0.3%, the glacial acetic acid accounts for 0.3%, the sodium ascorbate accounts for 0.6%, the sodium metabisulfite accounts for 0.02%, and the water accounts for 37.78%; in the step 3), repeatedly soaking at 25 ℃ until the water content of the fermented pickled peppers is 75 wt%.
Taking out the fermented pickled peppers obtained in the step 3), draining, and packaging to obtain the fermented flavor bag.
The fermentation time of the embodiment is 60 days, so that the fermentation time is fast and the production period is shortened. The content of nitrite in the fermented pickled peppers is detected to be 0.0020mg/kg by a colorimetric method, so that the content of nitrite is very low. The obtained fermented pickled peppers are stored in fermentation liquor at normal temperature for 12 months, the color of the fermented pickled peppers still keeps the yellow and bright color and crisp taste of the pickled peppers, the preservation period reaches 12 months, the pickled peppers are stored in vacuum after being fermented to be mature, the pickled peppers are stored at normal temperature for 12 months, the preservation period is long, the color of the fermented pickled peppers is yellow and bright, the taste of the fermented pickled peppers is crisp and refreshing, and the fermented pickled peppers are rich in fermented acid flavor.
Example 3
A preparation method of fermented pickled peppers comprises the following steps:
1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis; the concentration of the glucose solution was 4 wt%; inoculating the compound lactobacillus to the glucose solution with an inoculum size of 4 percent; the mass ratio of lactobacillus casei to lactobacillus fermentum to lactobacillus plantarum to bifidobacterium adolescentis is 1: 6: 2: 2; the activation time is 20 hours; the activation temperature is 25 ℃;
2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper; the brittleness-keeping agent comprises calcium chloride and glacial acetic acid, and the mass ratio of the calcium chloride to the glacial acetic acid is 1: 1.5; the antioxidant comprises sodium ascorbate and citric acid, and the mass ratio of the sodium ascorbate to the citric acid is 1: 1.5; based on the total weight of the pepper, the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crispness retaining agent, the antioxidant and the water, the pepper accounts for 43 percent, the composite lactic acid bacteria liquid accounts for 0.006 percent, the salt accounts for 10.5 percent, the crispness retaining agent accounts for 0.5 percent, the antioxidant accounts for 0.4 percent and the water accounts for 45.594 percent; fermenting at 30 deg.C until the acidity is 1.5 wt% based on lactic acid; soaking the pepper in saline water for 2 days before mixing the pepper with the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crisping agent, the antioxidant and the water, wherein the mass percent of the salt in the saline water is 10%;
3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water to obtain the fermented pickled peppers; in the step 3), based on the total weight of the first pickled pepper and the double-soaking solution, 48% of the first pickled pepper, 11.5% of salt, 0.45% of citric acid, 0.4% of glacial acetic acid, 0.2% of sodium ascorbate, 0.01% of sodium metabisulfite and 39.44% of water are added; in the step 3), repeatedly soaking at 30 ℃ until the water content of the fermented pickled peppers is 70 wt%.
Taking out the fermented pickled peppers obtained in the step 3), draining, and packaging to obtain the fermented flavor bag.
The fermentation time of the embodiment is 58 days, and therefore, the fermentation time is fast, and the production period is shortened. The content of nitrite in the fermented pickled peppers is detected by a colorimetric method and is 0.0030mg/kg, so that the content of nitrite is extremely low. The obtained fermented pickled peppers are stored in fermentation liquor at normal temperature for 12 months, the color of the fermented pickled peppers still keeps the yellow and bright color and crisp taste of the pickled peppers, the preservation period reaches 12 months, the pickled peppers are stored in vacuum after being fermented to be mature, the pickled peppers are stored at normal temperature for 12 months, the preservation period is long, the color of the fermented pickled peppers is yellow and bright, the taste of the fermented pickled peppers is crisp and refreshing, and the fermented pickled peppers are rich in fermented acid flavor.
Example 4
A preparation method of fermented pickled peppers comprises the following steps:
1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis; the concentration of the glucose solution was 5 wt%; inoculating the compound lactobacillus to the glucose solution with the inoculation amount of 2.5 percent; the mass ratio of lactobacillus casei to lactobacillus fermentum to lactobacillus plantarum to bifidobacterium adolescentis is 1: 5.5: 3: 2.5; the activation time is 16 hours; the activation temperature is 22 ℃;
2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper; the brittleness-keeping agent comprises calcium chloride and glacial acetic acid, and the mass ratio of the calcium chloride to the glacial acetic acid is 1: 1.8; the antioxidant comprises sodium ascorbate and citric acid, and the mass ratio of the sodium ascorbate to the citric acid is 1: 2; based on the total weight of the pepper, the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crispness retaining agent, the antioxidant and the water, the pepper accounts for 40%, the composite lactic acid bacteria liquid accounts for 0.01%, the salt accounts for 12%, the crispness retaining agent accounts for 0.3%, the antioxidant accounts for 0.45%, and the water accounts for 47.24%; fermenting at 26 deg.C until the acidity is 0.7 wt% based on lactic acid; soaking the pepper in saline water for 2 days before mixing the pepper with the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crisping agent, the antioxidant and the water, wherein the mass percent of the salt in the saline water is 11.5%;
3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water to obtain the fermented pickled peppers; in the step 3), based on the total weight of the first pickled peppers and the re-foaming solution, the first pickled peppers account for 46 percent, the salt accounts for 10 percent, the citric acid accounts for 0.5 percent, the glacial acetic acid accounts for 0.2 percent, the sodium ascorbate accounts for 0.3 percent, the sodium metabisulfite accounts for 0.01 percent, and the water accounts for 42.99 percent; in the step 3), the pickled peppers are repeatedly soaked at the temperature of 28 ℃ until the water content of the fermented pickled peppers is 80 wt%.
Taking out the fermented pickled peppers obtained in the step 3), draining, and packaging to obtain the fermented flavor bag.
The fermentation time of the embodiment is 62 days, and therefore, the fermentation time is fast, and the production period is shortened. The content of nitrite in the fermented pickled peppers is detected to be 0.0025mg/kg by a colorimetric method, and thus the content of nitrite is very low. The obtained fermented pickled peppers are stored in fermentation liquor at normal temperature for 12 months, the color of the fermented pickled peppers still keeps the yellow and bright color and crisp taste of the pickled peppers, the preservation period reaches 12 months, the pickled peppers are stored in vacuum after being fermented to be mature, the pickled peppers are stored at normal temperature for 12 months, the preservation period is long, the color of the fermented pickled peppers is yellow and bright, the taste of the fermented pickled peppers is crisp and refreshing, and the fermented pickled peppers are rich in fermented acid flavor.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. The preparation method of the fermented pickled peppers is characterized by comprising the following steps:
1) activating the compound lactobacillus by using a glucose solution to obtain compound lactobacillus liquid; the compound lactobacillus comprises lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis;
2) mixing pepper, the composite lactic acid bacteria liquid obtained in the step 1), salt, a crisping agent, an antioxidant and water, and fermenting to obtain first pickled pepper;
3) taking out the first pickled peppers obtained in the step 2), and then re-soaking in a re-soaking solution, wherein the re-soaking solution comprises salt, citric acid, glacial acetic acid, sodium ascorbate, sodium metabisulfite and water to obtain the fermented pickled peppers;
in the step 1), the mass ratio of lactobacillus casei, lactobacillus fermentum, lactobacillus plantarum and bifidobacterium adolescentis is 1: 4-7: 2-5: 1 to 3.5; the concentration of the glucose solution is 2-5 wt%; the compound lactobacillus is inoculated to the glucose solution in an inoculation amount of 2-4%.
2. The method for preparing fermented pickled peppers according to claim 1, wherein the step 1) further comprises one or more of the following technical characteristics:
1) the activation time is 12-24 hours;
2) the activation temperature is 20-25 ℃.
3. The method for preparing fermented pickled peppers according to claim 1, wherein the step 2) further comprises one or more of the following technical characteristics:
1) the brittleness-keeping agent comprises calcium chloride and glacial acetic acid, and the mass ratio of the calcium chloride to the glacial acetic acid is 1: 1-2;
2) the antioxidant comprises sodium ascorbate and citric acid, and the mass ratio of the sodium ascorbate to the citric acid is 1: 1.5 to 3;
3) by taking the total weight of the pepper, the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crispness retaining agent, the antioxidant and the water, the pepper accounts for 40-50%, the composite lactic acid bacteria liquid accounts for 0.005-0.01%, the salt accounts for 10-12%, the crispness retaining agent accounts for 0.2-0.5%, the antioxidant accounts for 0.3-0.5% and the water accounts for 37-49.5%;
4) circularly pumping the mixed solution in the step 2) to the upper layer of the hot pepper.
4. The method for preparing fermented pickled peppers according to claim 1, wherein in the step 2), the pickled peppers are fermented at 25 to 30 ℃ until the acidity is 0.5 to 1.5 wt% in terms of lactic acid.
5. The method for preparing fermented pickled peppers according to claim 1, wherein in the step 2), the peppers are soaked in saline water before being mixed with the composite lactic acid bacteria liquid obtained in the step 1), the salt, the crisping agent, the antioxidant and the water, wherein the mass percentage of the salt in the saline water is 10-12%, and the soaking time is 2-3 days.
6. The method for preparing fermented pickled peppers according to claim 1, wherein in the step 3), based on the total weight of the first pickled pepper and the re-foaming solution, the first pickled pepper is 45-50%, the salt is 10-12%, the citric acid is 0.3-0.5%, the glacial acetic acid is 0.2-0.5%, the sodium ascorbate is 0.2-0.6%, the sodium metabisulfite is 0.01-0.03%, and the water is 36.5-44%.
7. The method for preparing fermented pickled peppers according to claim 1, wherein in the step 3), the soaking is repeated at 25-30 ℃ until the water content of the fermented pickled peppers is 70-85 wt%.
8. A preparation method of a fermented pickled pepper flavor bag is characterized by comprising the following steps:
1) the method for producing fermented pickled peppers according to any one of claims 1 to 7, wherein the fermented pickled peppers are produced;
2) taking out the fermented pickled peppers obtained in the step 1), draining, and packaging to obtain the fermented flavor bag.
9. The method of claim 8, wherein the packaging is followed by a gold test.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209044.9A CN108651921B (en) | 2017-03-31 | 2017-03-31 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
Applications Claiming Priority (1)
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| CN201710209044.9A CN108651921B (en) | 2017-03-31 | 2017-03-31 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
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| CN109303320A (en) * | 2018-12-11 | 2019-02-05 | 彭均 | A kind of pickles mother liquor, its preparation method and the pickles based on pickles mother liquor preparation |
| CN114651957A (en) * | 2020-12-24 | 2022-06-24 | 上海康识食品科技有限公司 | Pickled pepper seasoning packet and production line and preparation method thereof |
| CN112515145A (en) * | 2021-01-06 | 2021-03-19 | 贵州品品久红食品有限公司 | Pickled pepper in-bag fermentation method capable of reducing bag expansion |
| CN115251320A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickled pepper flavor sesame paste egg using alkaline protease and preparation method thereof |
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