CN109198526A - A kind of preparation method of the interior fermentation bubble green pepper of bag - Google Patents
A kind of preparation method of the interior fermentation bubble green pepper of bag Download PDFInfo
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- CN109198526A CN109198526A CN201810985882.XA CN201810985882A CN109198526A CN 109198526 A CN109198526 A CN 109198526A CN 201810985882 A CN201810985882 A CN 201810985882A CN 109198526 A CN109198526 A CN 109198526A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The present invention relates to a kind of preparation methods for bubble green pepper of fermenting in bag, belong to biotechnology and field of food.Include the following steps: 1) to pretreatment of raw material, 2) it carries out disinfection, clean to raw material, 3) fermentation liquid prepares, and 4) treated raw material and fermentation liquid pack, vacuum and sealing, 5) fermentation；The present invention passes through addition direct putting type lactic acid bacteria bacterium powder, each parameter in 360 metabolite product of lactobacillus plantarum and preparation process, the control of index, the production gas spoilage problems that can effectively avoid heterofermentation microorganism mass propagation and generate, maintain the color in bag after the pack of fermentation bubble green pepper within the shelf-life, flavor, brittleness, pickling waste water is not generated, and it can directly be sold after fermentation, it is not required to carry out secondary operation, it is cleaned to realize fermentation bubble green pepper, standardization, it is prepared by the processing of zero-emission, for realizing trans-regional large-scale production, promote the development of pickles industry, with preferable social and economic benefit.
Description
Technical field
The present invention relates to a kind of preparation methods of fermentation bubble green pepper in a kind of preparation method of bubble green pepper more particularly to bag, belong to
Biotechnology and field of food.
Background technique
Pickles are that a kind of salt water being processed into hygrometric state fermentation method is soaked product, are one kind of pickled vegetable.Conventional Kimchi
It is easy to make, is low in cost, nutrition health, safe and reliable, flavor is palatable, is conducive to storage.The primary raw material of pickles is various battalion
Support fresh seasonal vegetable abundant, the objects such as dietary fiber, moisture, carbohydrate, vitamin, minerals (calcium, iron, phosphorus etc.)
Matter rich content is able to satisfy human body needs.Pickles are rich in fermentating metabolism products abundant such as lactic acid, lactein, polysaccharide, simultaneously
Salty acid appropriateness, it is delicious and tender crisp.It can improve a poor appetite, help digest, there is certain health-care efficacy.According to test report, a variety of diseases
Opportunistic pathogen cannot develop in pickles, and Chinese medicine also turns out that pickles have the effect of stomach invigorating dysentery.Appended roundworm egg on fresh vegetables,
Also can be because of anoxia asphyxia death in the pickle jar of sealing, therefore, pickles are that a kind of not only nutritious but also hygienic low-salt vegetable adds
Work product.
Conventional Kimchi is broadly divided into two classes: one kind be instant production, containing viable lactic acid bacteria, be unable to the either shallow hair of long-term preservation
Ferment vegetables, are commonly called as diving pickle；Another kind of is the old pickles of complete depth fermentation, long-term preservation, highly acidity.The former mainly opens
Stomach goes with rice, and the latter seasons for Sichuan cuisine.Such as 105192643 A of publication number CN " a kind of preparation process of fresh bubble celery ", CN
105192646 A " a kind of preparation process of fresh bubble asparagus lettuce " and a kind of 105211804 A of CN " preparation work of fresh bubble carrot
Skill " belongs to either shallow fermented vegetable, and brew time is short, but needs production immediately, and the holding time is shorter.And publication number CN
102406141 A " a kind of pickled upturned chili and its method using directly addition lactobacillus product preparation ", 102499357 A of CN
" a kind of using directly the bubble pimiento of addition lactobacillus product preparation and its method ", then belong to old pickled vegetable making technology, such
Pickles energy long-term preservation, raciness.
Conventional Kimchi production mostly uses natural fermentating process, i.e. altar steeps, and altar bubble includes two processes of dipping and fermentation.?
It is general using addition " old salt solution " and a small amount of edible salt in being fermented using jar, then soaked under the closed environment of anaerobism
Stain and fermentation, do not generate sewage, give off a strong fragrance, and are able to produce out the unique pickled vegetable product of flavor.But the drawbacks of technique, has:
(1) fermentation period is relatively long, and productivity is low；(2) it is influenced by sanitary condition, production season and salt dosage, easily failure of fermenting；
(3) fermented quality is unstable, is unfavorable for batch production, scale and standardized production；(4) traditional handicraft of " old salt solution " is continued to use,
It is difficult to realize large-scale standardized production；(5) strange land produces, it is difficult to guarantee the consistency of product；(6) it is long to form the time for nitrous peak
And be unable to control, edible safety is poor.
The method that major part enterprise production at present generallys use (salinity is 15~20%) with high salt pickling, and small part enterprise
Direct putting type lactic acid bacteria less salt fermentation technique is used, then to realize pickled vegetable making.Two ways is to adapt to large-scale production and adopt
Method is steeped in pond, but the pond is soaked, ferment technique is had the following problems: (1) due to the addition of saline solution, shape after fermentation
At acid waste water with high salt need to discharge, increase environmental pressure.For manufacturer, it is necessary to be carried out to high-concentration sewage
After the processing such as dilution, purification, ability direct emission, this brings great environmental protection pressure for manufacturer, while increasing cost；
(2) field management difficulty increases in fermentation process, the various uncontrollable factors for destroying fermentation easily occurs, causes fermented product quality
Difference；(3) production cost is higher, and labour demand is huge, is difficult to realize mechanization continuous production.
On the basis of directly putting type fermented vegetables, the country has carried out the fermentation of lactic acid bacteria pure culture and direct putting type lactic acid bacteria culturers
The research of fermentation, foreign countries have started to promote to a certain extent using the method production pickles of pure lactobacillus inoculum, this method
The innovation and development of pickles traditional processing technologies.But still can not fundamentally solve people to the high request of quality mouthfeel,
And each producer can not also solve the problems such as production cost is excessively high, and environmental protection pressure is huge.
Pickles are many kinds of, and fermented capsicum is one of.Capsicum belongs to the fasciation class green pepper in Pepper class, and feature is
Leaf is long and narrow, and fruit fasciation is grown up, and mature consequence color depth is red, and pulp is thin, and pungent is very strong, and oil is high, late-maturing, heat-resisting, disease-resistant
Virulence is strong, low output, and general per mu yield is mainly distributed on the ground such as Yunnan, Guangxi, Guizhou, the Sichuan in China at 3000 jin or so, with
It is best that Yunnan, which produces material quality,.Capsicum is one of Typical Representative kind of pickled vegetable, and scale processing enterprise is mainly distributed on
The ground such as Yunnan, Hunan, Sichuan, because of its pungent uniqueness, fresh perfume is tasty and refreshing, using enterprise's nationwide.
The yield of capsicum almost accounts for 10% or so of entire pickled vegetable total output, as long as there is its production of the enterprise of certain scale
Amount is all at 3000 tons or so, and its current scale is also promoted in 20% growth rate, with food and drink and other seasoned foods
Exploitation, further promote the production-scale growth of capsicum.The earliest processing technology of capsicum is to use processing with high salt, but be somebody's turn to do
Method processing cost is higher.It is hard crisp with the increasing and customer demand color glow of market demand, again
Gradually develop into the processing method using sodium pyrosulfite, alum.Although cost is relatively low for this method, dioxy in fabricated product
The residual quantity for changing sulphur can be a large amount of exceeded, and in addition again using the alum disabled, and even if Some Enterprises use low-sulfur with high salt instead
Processing method remains on the quality it cannot be guaranteed that product.Therefore, pacify to reach increasing food national in recent years as early as possible
Complete to require, entire industry is badly in need of technological innovation.
It is further retrieved, state knows that office disclosed a kind of Publication No. CN1030514, proprietary term on 01 25th, 1989
The referred to as patent document of " production methods of in-pouch pickled vegetables ", discloses: container is made with polyethylene plastic bag, by what is processed
Fresh vegetables is packed into bag together with nutrient solution, connects pure culture, sealing, is placed on that sweathouse is premenstrual, post-fermentation tens thereafter
Hour is made.The pickles of this method production, health, pure taste can all produce throughout the year；Sale is eaten all easily.
But it in the technical scheme, has the following problems:
1, streptococcus lactis, which only plays, starts the effect that other microbial fermentations produce acid, and fermentation and acid itself is very weak, is sending out
During ferment, it may appear that the phenomenon that producing subacidity causes product mouthfeel bad.
2, in this method preparation process, the quantity of bacterium is not controlled, flatulence can be generated in bag；It will lead to bubble in bag
Dish rots, is rotten.
3, simultaneously, to the factors dictates such as fermentation time, temperature harshness, there are the product holding time it is short the problems such as.
In view of the preparation method of current fermented capsicum, neither discharge high-salt wastewater not can be implemented simultaneously, and can guarantee fermentation
Quality of Capsicum mouthfeel is all good, and low production cost is easily managed, and can be realized simple sealed fermenting, therefore provides a kind of clean
It purifies, is closed, standardizing, fermented capsicum is very necessary in the bag of zero-emission.
Summary of the invention
The present invention is directed to overcome to prepare that bubble green pepper is at high cost, and acid waste water discharge amount with high salt is big, color, flavor in the prior art
It is unstable, it ferments uncontrollable, it is difficult to realize the problems such as scale standard metaplasia produces, and propose a kind of system of interior fermentation bubble green pepper of bag
Preparation Method.This method by pretreatment of raw material, disinfection cleaning, fermentation liquid prepare, pack, fermentation and etc. control, especially
It is addition direct putting type lactic acid bacteria bacterium powder, each parameter, index in 360 metabolite product of lactobacillus plantarum and preparation process
Control, can effectively avoid heterofermentation microorganism mass propagation and the production gas spoilage problems that generate, while maintaining fermentation in bag
Color, flavor, brittleness after bubble green pepper pack within the shelf-life, do not generate waste water, and can directly be sold after fermentation, no
Secondary operation need to be carried out, fermentation bubble green pepper is cleaned, standardized, prepared by the processing of zero-emission to realize, transregional for realizing
Domain large-scale production, promotes the development of pickles industry, has preferable social and economic benefit.
In order to achieve the above technical purposes, the following technical solution is proposed:
A kind of preparation method of the interior fermentation bubble green pepper of bag, includes the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
3~5min will be disinfected through step 1) treated capsicum thimerosal, microbial total quantity will be controlled 300
CFU/g or less；3~5min is rinsed with clear water again, drains, obtains raw material of hot pepper, it is spare；
The clear water is the tap water or underground water for meeting " 5749 standards for drinking water quality of GB "；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
0.10~0.25g/kg of sodium ethylene diamine tetracetate, 0.30~0.60g/kg of potassium sorbate, sodium pyrosulfite 0.05~0.15
G/kg, 0.20~0.40g/kg of sodium dehydroacetate, without 90.00~120.00g/kg of iodine common salt, 3.00~10.00 g/ of citric acid
Kg, lactic acid bacteria 0.05~0.10g/kg of bacterium powder and lactobacillus plantarum 360 metabolite product 0.01~0.04g/kg, it is standby
With；
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and 360 bacterium of lactobacillus plantarum
Powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum10CFU/g, in 360 bacterium powder of lactobacillus plantarum viable bacteria amount be 1 ×
1010CFU/g；In lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded；
The classical collection information of the lactobacillus plantarum is as follows:
Lactobacillus plantarum 550, classical collection unit are China typical culture collection center, classical collection number are as follows: CCTCC M 207202；
Lactobacillus plantarum 360, classical collection unit are China typical culture collection center, classical collection number are as follows: CCTCC M
2015345；
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 5~10%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture
16~for 24 hours, obtain fermentation liquid；Then under the conditions of temperature is 50~60 DEG C and vacuum degree is 0.06~0.08MPa, fermentation liquid is dense
It is reduced to 1/10th of fermentation liquid original volume；With sodium hydroxide tune pH to 6.5~7, sprayed under the conditions of temperature is 200~300 DEG C
Mist is dry, obtains dried object；Filler is added into dried object again, filler weight is 2~3 times of dried object weight, obtains plant
360 metabolite product of lactobacillus；
The fluid nutrient medium is ordinary lactic acid bacteria fluid nutrient medium；
During the cultivation process, there is acidic materials generation in fermentation liquid, it also includes a small amount of acetic acid that acidic materials, which are mainly lactic acid,
That is sodium hydroxide tune pH to 6.5~7；
The spray drying is the spray drying in existing mature technology；
The filler is glucose or maltodextrin, is mainly used for controlling the moisture of material, prevents its agglomerating agglomeration；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
Sodium ethylene diamine tetracetate, chelated metal ions is first added, shielding metal ion causes the metachromasia of capsicum；Add mountain
Potassium sorbate, sodium pyrosulfite and sodium dehydroacetate, for postorder be added raw material of hot pepper provide a maximum it is antibacterial, it is anti-oxidant and shield
The yeasting of color, meanwhile, it avoids burnt sub- effect from discharging in advance, influences capsicum discoloration；No iodine common salt and citric acid are added,
Salty, tart flavour is provided for capsicum, meanwhile, the yeasting for having salt, having acid is provided, the infection of disease bacterium can be effectively inhibited；Most
Lactic acid bacteria bacterium powder and 360 metabolite product of lactobacillus plantarum are added afterwards, had not only met the fermentation based on homofermentation, but also
Effectively inhibit the growth of other miscellaneous bacterias in acid condition by the metabolite of itself, meanwhile, the primary generation of lactobacillus plantarum 360
The addition regulation fermentation rate for thanking to product, is unlikely to too fast；
4) it packs
Will through step 2 treated raw material of hot pepper be fitted into together into packaging bag through fermentation liquid made from step 3), take out true
Sky, sealing；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 15~30 DEG C, ferment 10~30d, obtains bubble green pepper product；
Alternatively, ferment 31~60d under conditions of being more than or equal to 10 DEG C and less than 15 DEG C, bubble green pepper product is obtained.
Further, the thimerosal is that sym-closene aqueous solution, concentration that concentration is 0.01~0.05 ‰ are
0.25~1.00 ‰ aqueous sodium hypochlorite solution, the dichloro isocyanuric urine aqueous acid that concentration is 0.25~1.00 ‰ or concentration are
0.10~0.30 ‰ aqueous solution of chlorine dioxide.
Further, in step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein capsicum is former
The weight percent of material is 30~65%, and the weight percent of fermentation liquid is 35~70%.
Further, viable lactic acid bacteria total amount is 1.0 × 10 in the bubble green pepper product3~1.0 × 107CFU/ml。
Further, miscellaneous bacteria total amount is less than 1000CFU/ ml in the bubble green pepper product.
The packaging bag is food-grade packaging bag, and packaging bag is the nylon material packaging bag that thickness in monolayer is greater than 12；Packet
Pack can also be other closed containers, such as: plastic tank, glass jar, glass and glass jar etc. resealable container.
In the fermentation process, with 95 ± 2% for homofermentation, 5 ± 2% be heterofermentation, and is avoided that in bag that generation is swollen
Gas phenomenon.
After the capsicum is packed into packaging bag, due to capsicum boring, vacuumizes and air can not be drained completely；And when peppery
After being impregnated with fermentation liquid in green pepper, air gradually escapes capsicum, forms air bubble, so have body in the packaging bag of phase after fermentation
Product is no more than 5% residual air.
In fermentation liquid process for preparation, each component effect are as follows:
Disodium ethylene diamine tetraacetate: the heavy metal ion of complexing tap water or underground water prevents raw material, product from discoloration occur instead
It answers；
Sodium pyrosulfite: there is antioxidation, can prevent capsicum from occurring brown stain during storage well；
Potassium sorbate: effectively inhibit the harmful microorganism growth on capsicum surface；
Sodium dehydroacetate: there is the rejection ability of wide spectrum to various harmful microorganisms；
No iodine common salt: saline taste is provided, while there is rejection ability to harmful microorganism.Use without iodine common salt, avoids due to iodine
And material is caused to change colour；
Citric acid: acidity regulator can reduce rapidly the pH value of yeasting, inhibit varied bacteria growing.Bubble green pepper one is assigned simultaneously
Fixed tart flavour mouthfeel；
Lactic acid bacteria bacterium powder: beneficial microbe decomposes sugar in capsicum, produces acid, promotes the generation and synthesis of fragrance matter in product,
Assign the good mouthfeel of capsicum and fragrance；
360 metabolite product of lactobacillus plantarum: for the macromolecular complex being metabolized out in 360 growth course of lactobacillus plantarum
Matter has antibacterial ability, simultaneously, it may have the anti-corrosion ability of natural safety, and regulate and control lactic acid bacteria bacterium powder growth rate, and then control
Fermentation rate processed；
It is main that harmful microbe during capsicum fermentation and bubble green pepper storage is inhibited to grow using the above component and corresponding proportion,
The speed of growth for regulating and controlling artificial added lactic acid bacteria simultaneously prevents capsicum finished product peracid, softening, pulp separation and pork skin separation etc.
The generation of unfavorable condition.Otherwise, it after capsicum packaging, is easy to big volume production gas phenomenon occur, packing container is caused to rupture, while
There are the quality accidents such as capsicum, fermentation liquid brown stain to occur.
Using the technical program, bring advantageous effects are as follows:
1) it can guarantee the superior flavor and safety of fermentation bubble green pepper
The present invention is fermented by lactic acid bacteria bacterium powder, can assign the traditional sour taste of capsicum and mouthfeel, and additive level is lower than state
Family's limitation requirement, 1/5 of nitrite and biogenic amine lower than safety standard are safe to the human body harmless；
2) capsicum normal fermentation color and brittleness are maintained
Traditional bubble green pepper is easy to appear mechanical damage, miscellaneous bacteria infection, oxidation stain due to using fermentation vat brewed in brew process
Etc. rough sledding, be difficult to maintain the peppery normally bright red and sharp and clear mouthfeel of bubble.The present invention passes through rationally matching to fermentation liquid
System, while considering the rapport of additive and color and mouthfeel, and keep the color and mouthfeel of product；
During the fermentation, pass through 550 bacterium powder of lactobacillus plantarum, 360 bacterium powder of lactobacillus plantarum and its metabolite system
The addition of product inhibits the growth of other miscellaneous bacterias, meanwhile, with the growth of lactobacillus plantarum 360 during the fermentation, plant cream bar
360 metabolite product lactic acid bacteria inhibiting of bacterium regulates and controls fermentation rate in the undue growth of fermentation, and prevents from organizing capsicum
Excess destruction in structure, caused by capsicum partially it is soft lose it is crisp；
3) growth rate of microorganism is controlled, and reaches control fermentation
In existing common fermentation food, it is to belong to normal phenomenon, and the fermentation process in bag is to product product that fermentation, which generates gas,
Matter has great threat, such as: gas is generated, air pressure is excessive, causes packaging bag damaged, capsicum is exposed in air, easily
There is corruption；Packaging bag is not damaged, and phenomena such as capsicum is oxidized blackening occurs, so, the fermentation process in bag should be kept away as far as possible
Exempt from flatulence generation.
In the present invention, at the beginning of fermentation, after carrying out disinfection to raw material, the band bacterium number of strict control raw material of hot pepper, from source
On prevent a possibility that flatulence occurs, but with the progress of fermentation, remaining miscellaneous bacteria also it is swollen to have fermentation with growth after disinfection
The hidden danger of gas；And the present invention is by the preparation of fermentation liquid, i.e. predominantly 550 bacterium powder of lactobacillus plantarum, 360 bacterium of lactobacillus plantarum
The addition of powder and its metabolite product effectively inhibits the growth of miscellaneous bacteria, also controls the excessive growth of lactic acid bacteria itself,
It is maintained at entire fermentation process within the scope of certain viable bacteria amount, so that it is guaranteed that 95 ± 2% be homofermentation, 5 ± 2% be special-shaped hair
Ferment thoroughly avoids that flatulence phenomenon occurs in bag, and has the generation of ferment local-flavor；
4) viable type product health and safety
Since the present invention is direct putting type lactobacillus-fermented, after raw material pack, lactic acid bacteria can not only can inhibit other nocuousness micro-
The growth of biology, it is safer, and also after these biodiasmins are eaten by people, human body intestinal canal health can be improved, it is healthier；
5) save the cost
The present invention is packed using food-grade packaging bag, has been saved product final-period management, the processes such as raw material is loaded, selected, has been accounted for
Ground area is small, easy to operate, can save a large amount of human resources and device resource；
6) environmental-friendly
The present invention is packed using packaging bag, and brine waste is not discharged before and after product, and the cleaning of the only raw material of formation is used
Water and packaging product Nylon Bag ejected wash water, environmental pollution are small.
Specific embodiment
Below by technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described reality
Applying example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff all other embodiment obtained without making creative work belongs to what the present invention protected
Range.
The classical collection information of lactobacillus plantarum is as follows:
Lactobacillus plantarum 550, classical collection unit are China typical culture collection center, classical collection number are as follows: CCTCC M 207202；
Lactobacillus plantarum 360, classical collection unit are China typical culture collection center, classical collection number are as follows: CCTCC M
2015345。
Embodiment 1
A kind of preparation method of the interior fermentation bubble green pepper of bag, includes the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
3min will be disinfected through step 1) treated capsicum thimerosal, and microbial total quantity will be controlled in 300 CFU/
g；3min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
Sodium ethylene diamine tetracetate 0.10g/kg, potassium sorbate 0.30g/kg, 0.05 g/kg of sodium pyrosulfite, sodium dehydroacetate
0.20g/kg, without iodine common salt 90.00g/kg, 3.00 g/kg of citric acid, lactic acid bacteria bacterium powder 0.05g/kg and lactobacillus plantarum 360
Metabolite product 0.01g/kg, it is spare；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
4) it packs
Will through step 2 treated raw material of hot pepper be fitted into together into packaging bag through fermentation liquid made from step 3), take out true
Sky, sealing；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 15 DEG C, ferment 30d, obtains bubble green pepper product.
Embodiment 2
A kind of preparation method of the interior fermentation bubble green pepper of bag, includes the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
5min will be disinfected through step 1) treated capsicum thimerosal, microbial total quantity will be controlled in 200 CFU/g；
5min is rinsed with clear water again, is drained；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
Sodium ethylene diamine tetracetate 0.25g/kg, potassium sorbate 0.60g/kg, 0.15 g/kg of sodium pyrosulfite, sodium dehydroacetate
0.40g/kg, without iodine common salt 120.00g/kg, 10.00 g/kg of citric acid, lactic acid bacteria bacterium powder 0.10g/kg and lactobacillus plantarum
360 metabolite product 0.04g/kg, it is spare；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
4) it packs
Will through step 2 treated raw material of hot pepper be fitted into together into packaging bag through fermentation liquid made from step 3), take out true
Sky, sealing；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 30 DEG C, ferment 10d, obtains bubble green pepper product.
Embodiment 3
A kind of preparation method of the interior fermentation bubble green pepper of bag, includes the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
4min will be disinfected through step 1) treated capsicum thimerosal, microbial total quantity will be controlled in 280 CFU/g；
4min is rinsed with clear water again, is drained；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
Sodium ethylene diamine tetracetate 0.20g/kg, potassium sorbate 0.4g/kg, sodium pyrosulfite 0.10g/kg, sodium dehydroacetate
0.30g/kg, without iodine common salt 100.00g/kg, 5.00 g/kg of citric acid, lactic acid bacteria bacterium powder 0.08g/kg and lactobacillus plantarum 360
Metabolite product 0.02g/kg, it is spare；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
4) it packs
Will through step 2 treated raw material of hot pepper be fitted into together into packaging bag through fermentation liquid made from step 3), take out true
Sky, sealing；
5) it ferments
Under conditions of packaging bag after step 4) vacuum sealing is placed in 12 DEG C, ferment 55d, obtains bubble green pepper product.
Embodiment 4
A kind of preparation method of the interior fermentation bubble green pepper of bag, includes the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
5min will be disinfected through step 1) treated capsicum thimerosal, the control of microbial total quantity is being lower than 300
CFU/g；3min is rinsed with clear water again, is drained；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
Sodium ethylene diamine tetracetate 0.15g/kg, potassium sorbate 0.40g/kg, 0.10 g/kg of sodium pyrosulfite, sodium dehydroacetate
0.25g/kg, without iodine common salt 110.00g/kg, 8.00 g/kg of citric acid, lactic acid bacteria bacterium powder 0.06g/kg and lactobacillus plantarum 360
Metabolite product 0.03g/kg, it is spare；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
4) it packs
Will through step 2 treated raw material of hot pepper be fitted into together into packaging bag through fermentation liquid made from step 3), take out true
Sky, sealing；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 10 DEG C, ferment 60d, obtains bubble green pepper product.
Embodiment 5
A kind of preparation method of the interior fermentation bubble green pepper of bag, includes the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
3min will be disinfected through step 1) treated capsicum thimerosal, microbial total quantity will be controlled in 150 CFU/g；
5min is rinsed with clear water again, is drained；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
Sodium ethylene diamine tetracetate 0.20g/kg, potassium sorbate 0.50g/kg, 0.13 g/kg of sodium pyrosulfite, sodium dehydroacetate
0.35g/kg, without iodine common salt 115.00g/kg, 7.00 g/kg of citric acid, lactic acid bacteria bacterium powder 0.09g/kg and lactobacillus plantarum 360
Metabolite product 0.03g/kg, it is spare；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
4) it packs
Will through step 2 treated raw material of hot pepper be fitted into together into packaging bag through fermentation liquid made from step 3), take out true
Sky, sealing；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 20 DEG C, ferment 17d, obtains bubble green pepper product.
Embodiment 6
On the basis of embodiment 1-5, further,
In step 2, the thimerosal is the sym-closene aqueous solution that concentration is 0.01 ‰.
In step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein the weight hundred of raw material of hot pepper
Divide than being 30%, the weight percent of fermentation liquid is 70%.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g。
In the lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded.
Embodiment 7
On the basis of embodiment 6, the present embodiment difference is:
In step 2, the thimerosal is the aqueous sodium hypochlorite solution that concentration is 1.00 ‰.
In step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein the weight hundred of raw material of hot pepper
Divide than being 65%, the weight percent of fermentation liquid is 35%.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g。
In the lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded.
Embodiment 8
On the basis of embodiment 6-7, the present embodiment difference is:
In step 2, the thimerosal is the dichloro isocyanuric urine aqueous acid that concentration is 0.25~‰.
In step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein the weight hundred of raw material of hot pepper
Divide than being 40%, the weight percent of fermentation liquid is 60%.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g。
In the lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded.
Embodiment 9
On the basis of embodiment 6-8, the present embodiment difference is:
In step 2, the thimerosal is the aqueous solution of chlorine dioxide that concentration is 0.20 ‰.
In step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein the weight hundred of raw material of hot pepper
Divide than being 50%, the weight percent of fermentation liquid is 50%.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g。
In the lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded.
Embodiment 10
On the basis of embodiment 6-9, the present embodiment difference is:
In step 2, the thimerosal is the dichloro isocyanuric urine aqueous acid that concentration is 0.25 ‰.
In step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein the weight hundred of raw material of hot pepper
Divide than being 60%, the weight percent of fermentation liquid is 40%.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g。
In the lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded.
Embodiment 11
On the basis of embodiment 6-10, the present embodiment difference is:
In step 2, the thimerosal is the sym-closene aqueous solution that concentration is 0.04 ‰.
In step 3), using every kilogram of raw material of hot pepper and fermentation liquid as total weight, wherein the weight hundred of raw material of hot pepper
Divide than being 45%, the weight percent of fermentation liquid is 55%.
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g。
In the lactic acid bacteria bacterium powder, 550 bacterium powder of lactobacillus plantarum is with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum
1:1 is compounded.
Embodiment 12
On the basis of embodiment 1-11, further,
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 5%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 16h,
Obtain fermentation liquid；Then under the conditions of temperature is 50 DEG C and vacuum degree is 0.06MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 6.5, it is spray-dried under the conditions of temperature is 200 DEG C, obtains dried object；Again to dried object
Middle addition filler obtains 360 metabolite product of lactobacillus plantarum.
The filler is glucose.
The filler weight is 2 times of dried object weight.
Embodiment 13
On the basis of embodiment 12, the present embodiment difference is:
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration be 10%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture for 24 hours,
Obtain fermentation liquid；Then under the conditions of temperature is 60 DEG C and vacuum degree is 0.08MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 7, it is spray-dried under the conditions of temperature is 300 DEG C, obtains dried object；Again into dried object
Filler is added, obtains 360 metabolite product of lactobacillus plantarum.
The filler is maltodextrin.
The filler weight is 3 times of dried object weight.
Embodiment 14
On the basis of embodiment 12-13, the present embodiment difference is:
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 7%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 20h,
Obtain fermentation liquid；Then under the conditions of temperature is 55 DEG C and vacuum degree is 0.07MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 6.57, it is spray-dried under the conditions of temperature is 250 DEG C, obtains dried object；Again to dried object
Middle addition filler obtains 360 metabolite product of lactobacillus plantarum.
The filler is glucose.
The filler weight is 2.5 times of dried object weight.
Embodiment 15
On the basis of embodiment 12-14, the present embodiment difference is:
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 8%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 22h,
Obtain fermentation liquid；Then under the conditions of temperature is 58 DEG C and vacuum degree is 0.075MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 7, it is spray-dried under the conditions of temperature is 280 DEG C, obtains dried object；Again to dried object
Middle addition filler obtains 360 metabolite product of lactobacillus plantarum.
The filler is maltodextrin.
The filler weight is 3 times of dried object weight.
Embodiment 16
The present embodiment is illustrated by taking fermentation bubble green pepper in 30kg bags as an example.
Include the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning weighs 9kg capsicum, spare；
2) it sterilizes, clean
By be 0.25 ‰ through step 1) treated 9kg capsicum concentration aqueous sodium hypochlorite solution disinfect 5min, will be micro-
Biology total amount is controlled in 200 CFU/g；5min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs
In terms of total weight 30kg, carries out following component and weighs:
Sodium ethylene diamine tetracetate 3g, potassium sorbate 9g, sodium pyrosulfite 1.5g, sodium dehydroacetate 6g, without iodine common salt 2.7kg, lemon
Lemon acid 90g, lactic acid bacteria bacterium powder 1.5g and lactobacillus plantarum 360 metabolite product 0.3g, it is spare；
Fermentation clear water 18.1887kg is weighed, it is spare；
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of 0.15g lactobacillus plantarum and 0.15g plant
360 bacterium powder of lactobacillus, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, in 360 bacterium powder of lactobacillus plantarum
Viable bacteria amount is 1 × 1011CFU/g；
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration be 10%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture for 24 hours,
Obtain fermentation liquid；Then under the conditions of temperature is 60 DEG C and vacuum degree is 0.08MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 7, it is spray-dried under the conditions of temperature is 300 DEG C, obtains dried object；Again into dried object
Glucose is added, grape sugar weight is 3 times of dried object weight, obtains 360 metabolite product of lactobacillus plantarum；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in 18.1887kg fermentation clear water, is stirred to uniformly mixed；Again plus
Enter potassium sorbate, sodium pyrosulfite and sodium dehydroacetate, stirs to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirs
It mixes to uniformly mixed；Add 360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum, stirring to being uniformly mixed,
Obtain 21kg fermentation liquid；
4) it packs
It will be packed into together with the 21kg fermentation liquid prepared through step 3) to packaging bag through the resulting 9kg raw material of hot pepper of step 2
In, it vacuumizes, seals；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 30 DEG C, ferment 10d, obtains bubble green pepper product.
Embodiment 17
The present embodiment is illustrated by taking fermentation bubble green pepper in 800kg bags as an example.
Include the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning weighs 280kg capsicum, spare；
2) it sterilizes, clean
By be 1.00 ‰ through step 1) treated 280kg capsicum concentration dichloro isocyanuric urine aqueous acid disinfect
3min controls microbial total quantity in 300 CFU/g；3min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs
In terms of total weight 800kg, carries out following component and weighs:
Sodium ethylene diamine tetracetate 120g, potassium sorbate 280g, sodium pyrosulfite 64g, sodium dehydroacetate 200g, without iodine common salt
80kg, citric acid 3.2kg, lactic acid bacteria bacterium powder 48g and lactobacillus plantarum 360 metabolite product 16g, it is spare；
Fermentation clear water 515.992kg is weighed, it is spare；
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of 8g lactobacillus plantarum and 8g lactobacillus plantarum
360 bacterium powder, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria amount in 360 bacterium powder of lactobacillus plantarum
It is 1 × 1011CFU/g；
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 5%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 16h,
Obtain fermentation liquid；Then under the conditions of temperature is 50 DEG C and vacuum degree is 0.06MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 6.5, it is spray-dried under the conditions of temperature is 300 DEG C, obtains dried object；Again to dried object
Middle addition maltodextrin, maltodextrin weight are 2 times of dried object weight, obtain 360 metabolite product of lactobacillus plantarum；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in 515.992kg fermentation clear water, is stirred to uniformly mixed；Again plus
Enter potassium sorbate, sodium pyrosulfite and sodium dehydroacetate, stirs to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirs
It mixes to uniformly mixed；Add 360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum, stirring to being uniformly mixed,
Obtain 520kg fermentation liquid；
4) it packs
It will be packed into together through the resulting 280kg raw material of hot pepper of step 2 and the 520kg fermentation liquid prepared through step 3) to packaging
It in bag, vacuumizes, seals；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 18 DEG C, ferment 15d, obtains bubble green pepper product.
Embodiment 18
The present embodiment is illustrated by taking bubble green pepper of fermenting in 1 jumbo bag as an example.
Include the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning weighs 450kg capsicum, spare；
2) it sterilizes, clean
By be 0.20 ‰ through step 1) treated 450kg capsicum concentration aqueous solution of chlorine dioxide disinfect 4min, will
Microbial total quantity is controlled in 280 CFU/g；4min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs
In terms of 1 ton of total weight, carries out following component and weighs:
Sodium ethylene diamine tetracetate 200g, potassium sorbate 400g, sodium pyrosulfite 10g, sodium dehydroacetate 300g, without iodine common salt
110kg, citric acid 5kg, lactic acid bacteria bacterium powder 70g and lactobacillus plantarum 360 metabolite product 30g, it is spare；
Fermentation clear water 433.99kg is weighed, it is spare；
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of 35g lactobacillus plantarum and 35g plant cream bar
360 bacterium powder of bacterium, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria in 360 bacterium powder of lactobacillus plantarum
Amount is 1 × 1011CFU/g；
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 8%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 20h,
Obtain fermentation liquid；Then under the conditions of temperature is 55 DEG C and vacuum degree is 0.07MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 7, it is spray-dried under the conditions of temperature is 280 DEG C, obtains dried object；Again into dried object
Glucose is added, grape sugar weight is 2 times of dried object weight, obtains 360 metabolite product of lactobacillus plantarum；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in 433.99kg fermentation clear water, is stirred to uniformly mixed；It adds
Potassium sorbate, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring
Extremely it is uniformly mixed；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring is obtained to being uniformly mixed
550kg fermentation liquid；
4) it packs
450kg raw material of hot pepper after obtained by step 2 is packed into together with the 550kg fermentation liquid prepared through step 3) to packet
It in pack, vacuumizes, seals；
5) it ferments
Under conditions of packaging bag after step 4) vacuum sealing is placed in 10 DEG C, ferment 58d, obtains bubble green pepper product.
Embodiment 19
The present embodiment is illustrated by taking bubble green pepper of fermenting in 1.5 jumbo bags as an example.
Include the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning weighs 750kg capsicum, spare；
2) it sterilizes, clean
By be 0.03 ‰ through step 1) treated 750kg capsicum concentration sym-closene aqueous solution disinfect
3min controls microbial total quantity in 220CFU/g；5min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs
In terms of 1.5 tons of total weight, carries out following component and weighs:
Sodium ethylene diamine tetracetate 375g, potassium sorbate 750g, sodium pyrosulfite 225g, sodium dehydroacetate 600g, without iodine common salt
180kg, citric acid 15kg, lactic acid bacteria bacterium powder 150g and lactobacillus plantarum 360 metabolite product 60g, it is spare；
Fermentation clear water 552.84kg is weighed, it is spare；
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of 75g lactobacillus plantarum and 75g plant cream bar
360 bacterium powder of bacterium, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria in 360 bacterium powder of lactobacillus plantarum
Amount is 1 × 1011CFU/g；
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 7%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 22h,
Obtain fermentation liquid；Then under the conditions of temperature is 57 DEG C and vacuum degree is 0.075MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 7, it is spray-dried under the conditions of temperature is 240 DEG C, obtains dried object；Again to dried object
Middle addition maltodextrin, maltodextrin weight are 2.5 times of dried object weight, obtain 360 metabolite system of lactobacillus plantarum
Product；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in 552.84kg fermentation clear water, is stirred to uniformly mixed；It adds
Potassium sorbate, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring
Extremely it is uniformly mixed；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring is obtained to being uniformly mixed
750kg fermentation liquid；
4) it packs
To be packed into together with the 750kg fermentation liquid prepared through step 3) to packet through step 2 treated 750kg raw material of hot pepper
It in pack, vacuumizes, seals；
5) it ferments
Under conditions of packaging bag after step 4) vacuum sealing is placed in 12 DEG C, ferment 37d, obtains bubble green pepper product.
Embodiment 20
The present embodiment is illustrated by taking bubble green pepper of fermenting in 2.2 jumbo bags as an example.
Include the following steps:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning weighs 1320kg capsicum, spare；
2) it sterilizes, clean
By be 0.56 ‰ through step 1) treated 1320kg capsicum concentration aqueous sodium hypochlorite solution disinfect 5min, will
Microbial total quantity is controlled in 100 CFU/g；3min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs
In terms of 2.2 tons of total weight, carries out following component and weighs:
Sodium ethylene diamine tetracetate 220g, potassium sorbate 1.32kg, sodium pyrosulfite 220g, sodium dehydroacetate 660g, without iodine common salt
220kg, citric acid 17.6kg, lactic acid bacteria bacterium powder 154g and lactobacillus plantarum 360 metabolite product 55g, it is spare；
Fermentation clear water 639.771kg is weighed, it is spare；
The lactic acid bacteria bacterium powder is a kind of compound lactobacillus bacterium powder, including 550 bacterium powder of 77g lactobacillus plantarum and 77g plant cream bar
360 bacterium powder of bacterium, wherein viable bacteria amount is 1 × 10 in 550 bacterium powder of lactobacillus plantarum11CFU/g, viable bacteria in 360 bacterium powder of lactobacillus plantarum
Amount is 1 × 1011CFU/g；
The 360 metabolite article fabrication methods of lactobacillus plantarum include:
With inoculum concentration for 9%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture 21h,
Obtain fermentation liquid；Then under the conditions of temperature is 53 DEG C and vacuum degree is 0.08MPa, fermentation liquid is concentrated into fermentation liquid original volume
1/10th；With sodium hydroxide tune pH to 6.8, it is spray-dried under the conditions of temperature is 260 DEG C, obtains dried object；Again to dried object
Middle addition maltodextrin, maltodextrin weight are 2.8 times of dried object weight, obtain 360 metabolite system of lactobacillus plantarum
Product；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in 639.771kg fermentation clear water, is stirred to uniformly mixed；Again plus
Enter potassium sorbate, sodium pyrosulfite and sodium dehydroacetate, stirs to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirs
It mixes to uniformly mixed；Add 360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum, stirring to being uniformly mixed,
Obtain 880kg fermentation liquid；
4) it packs
It will be packed into together through the resulting 1320kg raw material of hot pepper of step 2 and the 880kg fermentation liquid prepared through step 3) to packaging
It in bag, vacuumizes, seals；
5) it ferments
Under conditions of packaging bag after step 4) vacuum sealing is placed in 14 DEG C, ferment 35d, obtains bubble green pepper product.
Comparative example 1
It is 30kg with raw material of hot pepper and fermentation liquid total weight, carries out bubble green pepper of fermenting in bag
Comparative example of this comparative example as embodiment 16, in disinfection, in cleaning step, it is sterile-processed after capsicum microorganism
Total quantity is greater than 300CFU/g, and other conditions are the same as embodiment 16.
Comparative example 2
It is 30kg with raw material of hot pepper and fermentation liquid total weight, carries out bubble green pepper of fermenting in bag
Comparative example of this comparative example as embodiment 16, in fermentation liquid preparation steps, material is not added according to charging sequence,
But after being added together using all materials, then it is stirred mode, other conditions are the same as embodiment 16.
Comparative example 3
It is 30kg with raw material of hot pepper and fermentation liquid total weight, carries out bubble green pepper of fermenting in bag
It is primary to be added without lactobacillus plantarum 360 in fermentation liquid preparation steps for comparative example of this comparative example as embodiment 16
Metabolite product, other conditions are the same as embodiment 16.
To ferment bubble green pepper product in above-described embodiment 1-20 and the resulting bag of comparative example 1-3, according to " GB 2714-2015
National food safety standard, pickled vegetable ", the correlated quality index of product is detected, and result is counted into such as the following table 1.
Claims (10)
1. the preparation method of fermentation bubble green pepper in a kind of bag, which comprises the steps of:
1) it pre-processes
Fresh chilli is removed into impurity and inedible part, cleaning is spare；
2) it sterilizes, clean
3~5min will be disinfected through step 1) treated capsicum thimerosal, the control of microbial total quantity is being lower than 300
CFU/g；3~5min is rinsed with clear water again, drains, obtains raw material of hot pepper；
3) prepared by fermentation liquid
A. it weighs, with the total weight of every kilogram of raw material of hot pepper and fermentation liquid, weighs following component:
0.10~0.25g/kg of sodium ethylene diamine tetracetate, 0.30~0.60g/kg of potassium sorbate, sodium pyrosulfite 0.05~0.15
G/kg, 0.20~0.40g/kg of sodium dehydroacetate, without 90.00~120.00g/kg of iodine common salt, 3.00~10.00 g/ of citric acid
Kg, lactic acid bacteria 0.05~0.10g/kg of bacterium powder and lactobacillus plantarum 360 metabolite product 0.01~0.04g/kg, it is standby
With；
B. fermentation liquid is prepared, and is included the following steps:
The weighed sodium ethylene diamine tetracetate of step A is dissolved in fermentation clear water, is stirred to uniformly mixed；Add sorbic acid
Potassium, sodium pyrosulfite and sodium dehydroacetate are stirred to uniformly mixed；Then, it is added without iodine common salt and citric acid, stirring to mixing
Uniformly；360 metabolite product of lactic acid bacteria bacterium powder and lactobacillus plantarum is added, stirring must ferment molten to being uniformly mixed
Liquid；
4) it packs
It will be fitted into packaging bag, take out true together with the fermentation liquid prepared through step 3) through step 2 treated raw material of hot pepper
Sky, sealing；
5) it ferments
Under the conditions of packaging bag after step 4) vacuum sealing is placed in 15~30 DEG C, ferment 10~30d, obtains bubble green pepper product；
Alternatively, ferment 31~60d under conditions of being more than or equal to 10 DEG C and less than 15 DEG C, bubble green pepper product is obtained.
2. the preparation method of fermentation bubble green pepper in bag according to claim 1, which is characterized in that described to disappear in step 2
Venom is that the sym-closene aqueous solution that concentration is 0.01~0.05 ‰, the sodium hypochlorite that concentration is 0.25~1.00 ‰ are water-soluble
The chlorine dioxide that the dichloro isocyanuric urine aqueous acid or concentration that liquid, concentration are 0.25~1.00 ‰ are 0.10~0.30 ‰ is water-soluble
Liquid.
3. the preparation method of fermentation bubble green pepper in bag according to claim 1, which is characterized in that in step 3), with every thousand
Gram raw material of hot pepper and fermentation liquid be total weight, wherein the weight percent of raw material of hot pepper be 30~65%, fermentation liquid
Weight percent is 35~70%.
4. the preparation method of fermentation bubble green pepper in bag according to claim 1, which is characterized in that the lactic acid bacteria bacterium powder is one
Kind compound lactobacillus bacterium powder, including 360 bacterium powder of 550 bacterium powder of lactobacillus plantarum and lactobacillus plantarum, wherein lactobacillus plantarum 550
Viable bacteria amount is 1 × 10 in bacterium powder10CFU/g, viable bacteria amount is 1 × 10 in 360 bacterium powder of lactobacillus plantarum10CFU/g。
5. the preparation method of fermentation bubble green pepper in bag according to claim 3, which is characterized in that in the lactic acid bacteria bacterium powder,
550 bacterium powder of lactobacillus plantarum is that 1:1 is compounded with the two viable bacteria amount ratio with 360 bacterium powder of lactobacillus plantarum.
6. the preparation method of fermentation bubble green pepper in bag according to claim 1, which is characterized in that the lactobacillus plantarum 360
Metabolite article fabrication methods include:
With inoculum concentration for 5~10%, lactobacillus plantarum 360 is seeded in fluid nutrient medium, under the conditions of 37 DEG C, stationary culture
16~for 24 hours, obtain fermentation liquid；Then under the conditions of temperature is 50~60 DEG C and vacuum degree is 0.06~0.08MPa, fermentation liquid is dense
It is reduced to 1/10th of fermentation liquid original volume；With sodium hydroxide tune pH to 6.5~7, sprayed under the conditions of temperature is 200~300 DEG C
Mist is dry, obtains dried object；Filler is added into dried object again, obtains 360 metabolite product of lactobacillus plantarum.
7. the preparation method of fermentation bubble green pepper in bag according to claim 6, which is characterized in that the filler is glucose
Or maltodextrin.
8. the preparation method of fermentation bubble green pepper in bag according to claim 6 or 7, which is characterized in that the filler weight
It is 2~3 times of dried object weight.
9. the preparation method of fermentation bubble green pepper in bag according to claim 1, which is characterized in that lactic acid in the bubble green pepper product
Bacterium viable bacteria total amount is 1.0 × 103~1.0 × 107CFU/ml。
10. the preparation method of fermentation bubble green pepper in bag according to claim 1, which is characterized in that miscellaneous in the bubble green pepper product
Bacterium total amount is less than 1.0 × 103CFU/ ml。
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