CN109090530A - A kind of preparation method of former fragrant chopped chilli - Google Patents
A kind of preparation method of former fragrant chopped chilli Download PDFInfo
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- CN109090530A CN109090530A CN201810843125.9A CN201810843125A CN109090530A CN 109090530 A CN109090530 A CN 109090530A CN 201810843125 A CN201810843125 A CN 201810843125A CN 109090530 A CN109090530 A CN 109090530A
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- chopped chilli
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 93
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 26
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 13
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 13
- 241001134659 Lactobacillus curvatus Species 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 239000011049 pearl Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 17
- 238000011049 filling Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- -1 Jiang Li Substances 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 9
- 230000002335 preservative effect Effects 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 239000002131 composite material Substances 0.000 abstract description 3
- 235000019441 ethanol Nutrition 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 27
- 239000000654 additive Substances 0.000 description 16
- 230000000996 additive effect Effects 0.000 description 16
- 238000012360 testing method Methods 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 238000012545 processing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000013480 data collection Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23V2400/133—Curvatus
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation methods of former fragrant chopped chilli, it is broken using 50% fresh capsicum, 8% salt, 18% white wine, 6% garlic pearls, 6% ginger grain, envelope altar is sealed by fermentation after 12% water carries out ingredient, the brewer's yeast of 2% times of amount mix of addition simultaneously, the lactobacillus curvatus that the lactobacillus plantarum of 1% times of amount mix measures mix with 0.4% times sufficiently ferment 30 ~ 60d, composite flora can generate ethyl alcohol, organic acid etc. during the fermentation, inhibit acid gas to continue to generate, while inhibiting the breeding of coliform, without being sterilized, preservative treatment, the shelf-life was up to 6 months.In addition, former fragrant chopped chilli salt content produced by the present invention is low, good stability, taste flavor unification, sharp and clear, chopped chilli color more beautiful, and preparation process is simple, more meets the theory of modern's health pursuit.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of former fragrant chopped chilli.
Background technique
Chopped chilli is to be aided with a kind of characteristic flavouring that the ingredients such as salt, ginger, garlic are salted using fresh chilli as raw material.
Its main feature is that not only having remained the crisp peppery mouthfeel of fresh chilli, but also there is the unique flavor of fermented product.
CN103750227A discloses a kind of production technology of packed chopped chilli, belongs to food processing technology field, including original
Expect that desalination, mix, the tasty fermentation after-ripening of sealing, packaging bag sterilize, are filling, product progress pasteurize is simultaneously cold in time
But, a bag body is cleaned, labelled and etc..Saccharomyces cerevisiae is added to ferment to chopped chilli and ingredient in the present invention, makes beer
Saccharomycete is preferably tasty into chopped chilli raw material, makes acid in chopped chilli raw material, sweet tea, peppery moderate and with fraction of aroma, taste
It is splendid；Negative-pressure vacuum and pasteurize are utilized simultaneously, and capping sterilization effect is good, and quality is high.
CN102919784A discloses a kind of bottled chopped chilli production technology, belongs to food processing technology field, including raw material
Go brine, Raw material pail sterilizing, seal tasty fermentation, vial sterilizing, it is filling, product is carried out to microwave disinfection and timely cold
But, covered in time after microwave sterilization, clean body, labelled and etc..The present invention makes the industrialization of the production of chopped chilli, passes through
To the tasty fermentation of chopped chilli raw material, saccharomyces cerevisiae can be made preferably tasty into chopped chilli raw material, make acid in chopped chilli raw material, sweet tea,
It is peppery moderate and with fraction of aroma, excellent in taste, and by microwave sterilization, capping sterilization effect is good, and quality is high, production
Bottled chopped chilli mouthfeel and form out is excellent.
CN101773230A discloses a kind of production method of chopped chilli comprising following steps: (1) being crushed: by weight
It calculates, to 75 ~ 84 parts of progress break process of fresh capsicum, broken fresh capsicum length≤12mm, wide≤8；(2) ingredient: by weight
Part calculate, to broken fresh capsicum be added the salt, refined oil, monosodium glutamate of mashed garlic 8 ~ 14,4 ~ 7 parts of ginger and surplus into
Row ingredient；(3) dress altar fermentation: the fresh capsicum after ingredient is filled into altar, shelving 49 ~ 51 angels at normal temperature, it sufficiently ferments.Pass through
The chopped chilli that this method is made will not storage afterwards and it is edible during generate reexpansion and chopped chilli generated
Rise bottle, volume expansion phenomena such as, and the chopped chilli delicious flavour made by this method is palatable, and depth is the majority of consumers' happiness
Vigorously.
In foregoing invention patent, CN103750227A and CN102919784A have been all made of process for sterilizing, whether Pasteur
Sterilization or microwave disinfection, finally have a degree of influence to the flavor of chopped chilli and color；And the skill of CN101773230A
There is no addition strain in art, the chopped chilli of better flavor can be obtained within 50 days using spontaneous fermentation, this equal nothing from theory and practice
Method realizes that technology confidence level is lower.
Based on above-mentioned analysis, a kind of salt content is low, good stability, taste flavor are unified, sharp and clear, and preparation process letter
Single, without being sterilized, preservative treatment, the fragrant chopped chilli of the original of chopped chilli color more beautiful is badly in need of in current industry.
Summary of the invention
In view of above-mentioned shortcoming, the object of the present invention is to provide a kind of preparation method of former fragrant chopped chilli, this method is used
Less salt processing, and then be sealed by fermentation, it does not sterilize, does not add preservative, a kind of low salinity, raciness, bright color is made and chops
Green pepper.
It is directed to the lower problem of current chopped chilli brittleness on the market, applicant has specially done following research:
Applicant combines common sense in the field, show that brewer's yeast adds using single factor design and orthogonal optimization test design
Amount, the influence of lactobacillus plantarum additive amount and lactobacillus curvatus additive amount to chopped chilli brittleness, process it was verified that chopped chilli brittleness
Higher, organoleptic attribute is better, and Consumer acceptance is higher.Specific experiment result is as follows:
Single factor design
Chopped chilli is prepared according to the method provided by the invention, changes strain additive amount, using the brittleness of finished product chopped chilli as index, screens bacterium
Kind addition type and additive amount.
Influence of the 1 brewer's yeast additive amount of table to chopped chilli brittleness
。
As shown in Table 1, with the increase of brewer's yeast additive amount, product brittleness first increases to be reduced afterwards, and is in additive amount
Brittleness reaches maximum when 2%.
Influence of the 2 lactobacillus plantarum additive amount of table to chopped chilli brittleness
。
As shown in Table 2, with the increase of lactobacillus plantarum additive amount, product brittleness first increases to be reduced afterwards, and in additive amount
Brittleness reaches maximum when being 1%.
Influence of the 3 lactobacillus curvatus additive amount of table to chopped chilli brittleness
。
As shown in Table 3, with the increase of lactobacillus curvatus additive amount, product brittleness first increases to be reduced afterwards, and in additive amount
Brittleness reaches maximum when being 0.5%.
According to experiment of single factor as a result, the orthogonal experiment of design Three factors-levels screens optimal strain compositely proportional, just
Hand over experimental design as shown in table 4.
The design of 4 orthogonal optimization test of table
。
Orthogonal experiment results are as shown in table 5.
5 Orthogonal experiment results of table
。
The best strain composite result screened by orthogonal experiment are as follows: brewer's yeast additive amount 2%, lactobacillus plantarum adds
Dosage 1%, lactobacillus curvatus additive amount 0.4%.
In conclusion it is of the invention the specific scheme is that
A kind of former fragrant chopped chilli, is made: fresh capsicum broken 50%, salt 8%, white wine 18%, garlic of the raw material of following parts by weight percentage
Grain 6%, ginger grain 6%, water 12%.
A kind of preparation method of former fragrant chopped chilli, comprising the following steps:
(1) ingredient: percentage takes fresh capsicum broken by weight, and salt, white wine, garlic pearls, Jiang Li, water is added and is uniformly mixed, obtains
Mix is spare；
(2) it ferments: mix is added in altar, and add brewer's yeast, the 1% times of amount mix of 2% times of amount mix
Lactobacillus plantarum and 0.4% times amount mix lactobacillus curvatus, sufficiently ferment after sealing；
(3) filling: after fermentation, to carry out filling to get a kind of former fragrant chopped chilli.
Further, the fresh capsicum is broken comprises the following steps: fresh capsicum is cleaned after selecting, cleaning,
It minces broken to get a kind of fresh capsicum.
Further, the abundant fermentation time is 30 ~ 60 days.
The present invention has the advantages that compared with existing product and technology
1, due in a kind of preparation method of former fragrant chopped chilli provided by the invention, using by the way of less salt (8%) be sealed by fermentation,
Compared to the technique that the high salt treatment (18% ~ 20%) of similar product in the market carries out desalination afterwards again, technology of the invention not only drops
Low salt usage amount, and then the environmental pollution of salt water is reduced, and kill in product by the way of being sealed by fermentation
Aerobic bacteria, rear end need not sterilize again, also not add preservative, not only remained the flavor of the fresh capsicum of product in this way, but also maintain production
The brittleness of product.
2, due to sealing and fermenting technique being devised, by big in a kind of preparation method of former fragrant chopped chilli provided by the invention
Amount is the experiment proves that add brewer's yeast, 1% lactobacillus plantarum and the 0.4% bending cream bar of mix total amount 2% when fermenting
Bacterium fermented by 30 ~ 60 days, can obtain the good chopped chilli of flavor, brittleness, while can become the dominant microflora in product again, filled
Divide after fermentation, ethyl alcohol, the organic acid generated in system presses down brewer's yeast, lactobacillus plantarum and lactobacillus curvatus mutually
System no longer produces acid and produces gas, while the composite fermentation of these three bacterium can generate bacteriostatic peptide and organic acid, the large intestine in inhibition system
Flora, this enables product shelf-life under conditions of not sterilizing, not adding preservative to reach 6 months.
3, the present invention is compound using brewer's yeast, lactobacillus plantarum and three kinds of lactobacillus curvatus, utilizes the item that ferments in system
The variation of part, initial stage promote mutually, and rear end produces ethyl alcohol and organic acid in fresh capsicum fermentation process, later again mutually
Inhibit.The selection of this strain and additive amount, the design of fermentation time, so that product need not sterilization and addition preservative, front end
For technique also without high salt treatment, this makes the flavor of product, brittleness more preferable, also reduces bring environmental pollution with high salt, is this
The core of inventive technique is innovated.
Specific embodiment
Embodiment 1
A kind of former fragrant chopped chilli
(1) it is broken to prepare fresh capsicum: fresh capsicum being cleaned after selecting, cleaning, carries out ingredient after mincing；
(2) ingredient: the fresh capsicum 50kg after mincing, salt 8kg, white wine 18kg, garlic pearls 6kg, ginger grain 6kg, water 12kg mixing
Uniformly, mix is obtained；
(3) it is sealed by fermentation: mix being added in altar, and adds the lactobacillus plantarum and 0.4kg of the brewer's yeast of 2kg, 1kg
Lactobacillus curvatus is sealed by fermentation 30 days；
(4) filling: after sealing and fermenting, progress is filling, as finished product.
Embodiment 2
A kind of former fragrant chopped chilli
(1) it is broken to prepare fresh capsicum: fresh capsicum being cleaned after selecting, cleaning, carries out ingredient after mincing；
(2) ingredient: the fresh capsicum 50kg after mincing, salt 8kg, white wine 18kg, garlic pearls 6kg, ginger grain 6kg, water 12kg mixing
Uniformly, mix is obtained；
(3) it is sealed by fermentation: mix being added in altar, and adds the lactobacillus plantarum and 0.4kg of the brewer's yeast of 2kg, 1kg
Lactobacillus curvatus is sealed by fermentation 45 days；
(4) filling: after sealing and fermenting, progress is filling, as finished product.
Embodiment 3
A kind of former fragrant chopped chilli
(1) it is broken to prepare fresh capsicum: fresh capsicum being cleaned after selecting, cleaning, carries out ingredient after mincing；
(2) ingredient: the fresh capsicum 50kg after mincing, salt 8kg, white wine 18kg, garlic pearls 6kg, ginger grain 6kg, water 12kg mixing
Uniformly, mix is obtained；
(3) it is sealed by fermentation: mix being added in altar, and adds the lactobacillus plantarum and 0.4kg of the brewer's yeast of 2kg, 1kg
Lactobacillus curvatus is sealed by fermentation 60 days；
(4) filling: after sealing and fermenting, progress is filling, as finished product.
Comparative example
Select the altar altar essence chopped chilli available on the market for originating in Changsha.
Test example
Brittleness test method:
Brittleness is to reflect one of the important indicator of chopped chilli quality quality, has vital effect to the mouthfeel of chopped chilli.Sense organ
Evaluation is to study the important method of chopped chilli brittleness, but often due to evaluation method selects improper, sense organ concept and literal definition
Conflict, evaluation program be lack of consistency and criticism person itself vulnerable to various aspects factor influence etc. reasons, lead to evaluation result
Distortion.Texture testing is the measurement analytical technology of definition and control food physical characteristic, due to that can provide objectively analysis result
And more and more it is used in field of food.Texture instrument is now widely used Food Texture analysis instrument, crisp to food
The research of degree measurement aspect also appears in the newspapers repeatly.
It weighs the chopped chilli sample after 15g is drained and is uniformly paved with A/BE test cup bottom, popped one's head in execute to push with 45mm column type and be surveyed
Examination, measures maximum, force Fmax, every batch of sample replication 4 times, results are averaged.Test parameter are as follows: speed 1.0mm/ before surveying
S, speed 0.2mm/s in survey, speed 10.0mm/s after survey, deformation quantity 75%, pressure 5g, data collection rate 200pps.
Brittleness test result:
The chopped chilli brittleness test result of the different production method productions of table 6
。
Comparative example selection is the altar altar essence chopped chilli available on the market for originating in Changsha.The result shows that using
Chopped chilli brittleness made from technology of the invention is substantially better than commercially available quality product.
Color value test method:
Chopped chilli is contained in evaporating dish, is put into 60 DEG C of thermostatic drying chambers and is dried, is stirred frequently in the process to guarantee sample
Evenly drying.It is to be dried bean cotyledon to be crushed with high speed rotation pulverizer, is contained in clean polybag to safe moisture, it is spare.
5g is weighed respectively and crushes chopped chilli in 250 mL beakers, and the acetone of 80 mL is added, seals rim of a cup with preservative film.It will
Beaker is placed in ultrasonic cleaner, and 50 min of setting time, 25 DEG C of temperature, power 100% carry out ultrasonic wave extraction.Filtering,
It collects filtrate and is settled to 100 mL, measured for color value.According to national GB 10783 ~ 2008 " food additives: capsanthin "
It is measured using ultraviolet spectrophotometry.
Color value test result:
The chopped chilli brittleness test result of the different production method productions of table 7
。
The result shows that, commercially available high-quality production is apparently higher than using chopped chilli color value made from technology of the invention by table 7
Product illustrate that product color is bright-coloured, and red vivid, organoleptic quality is more preferable.
Microorganism testing method:
It is tested using GB4789.3 colony counting method.The product standard that chopped chilli product follows is GB2714 " food safety state
Family's standard pickled vegetable ".
Microorganism testing result:
Room temperature 6 months products are carried out with the test of coliform, as a result as depicted in figure 8:
The chopped chilli coliform test result of the different production method productions of table 8
。
By the result in table 8 it is found that chopped chilli produced by the invention coliform content after room temperature 6 months meets country
The limitation of microorganism specified in standard GB2714 illustrates that less salt sealing and fermenting can not sterilize in product, not add preservative
Under the conditions of the shelf-life reach room temperature lower 6 months, and to be added to preservative in the market identical as thermally-sterilized chopped chilli shelf life of products.
Claims (6)
1. a kind of former fragrant chopped chilli, which is characterized in that the chopped chilli is made of the raw material of following parts by weight percentage: fresh capsicum broken 50%,
Salt 8%, white wine 18%, garlic pearls 6%, ginger grain 6%, water 12%.
2. the preparation method of former fragrant chopped chilli according to claim 1, which is characterized in that method includes the following steps:
(1) ingredient: percentage takes fresh capsicum broken by weight, and salt, white wine, garlic pearls, Jiang Li, water is added and is uniformly mixed, obtains
Mix is spare；
(2) it ferments: mix is added in altar, and add brewer's yeast, the 1% times of amount mix of 2% times of amount mix
Lactobacillus plantarum and 0.4% times amount mix lactobacillus curvatus, sufficiently ferment after sealing；
(3) filling: after fermentation, to carry out filling to get a kind of former fragrant chopped chilli.
3. the preparation method according to weighing and require 2, which is characterized in that the fresh capsicum is broken to be comprised the following steps: will be fresh peppery
Green pepper is cleaned after selecting, cleaning, and minces broken to get a kind of fresh capsicum.
4. the preparation method according to weighing and require 2, which is characterized in that the abundant fermentation time is 30 ~ 60 days.
5. a kind of fragrant chopped chilli of original according to made from claim 2 ~ 4 any means.
6. former fragrant chopped chilli according to claim 5, which is characterized in that the chopped chilli by following weight percent raw material structure
At: fresh capsicum broken 50%, salt 8%, white wine 18%, garlic pearls 6%, ginger grain 6%, water 12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810843125.9A CN109090530A (en) | 2018-07-27 | 2018-07-27 | A kind of preparation method of former fragrant chopped chilli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810843125.9A CN109090530A (en) | 2018-07-27 | 2018-07-27 | A kind of preparation method of former fragrant chopped chilli |
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| Publication Number | Publication Date |
|---|---|
| CN109090530A true CN109090530A (en) | 2018-12-28 |
Family
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|---|---|---|---|
| CN201810843125.9A Pending CN109090530A (en) | 2018-07-27 | 2018-07-27 | A kind of preparation method of former fragrant chopped chilli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN114081146A (en) * | 2021-09-06 | 2022-02-25 | 贵州省贵三红食品有限公司 | Fermentation preparation method for improving flavor and quality of paste chili |
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| CN110521981A (en) * | 2019-10-09 | 2019-12-03 | 湖南农业大学 | Low peppery degree amber light cage chopped chilli of one kind and preparation method thereof |
| CN114081146A (en) * | 2021-09-06 | 2022-02-25 | 贵州省贵三红食品有限公司 | Fermentation preparation method for improving flavor and quality of paste chili |
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Application publication date: 20181228 |