CN117413918A - Composite lactobacillus fermentation liquor for pickling peppers and preparation process thereof - Google Patents
Composite lactobacillus fermentation liquor for pickling peppers and preparation process thereof Download PDFInfo
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- CN117413918A CN117413918A CN202311517466.4A CN202311517466A CN117413918A CN 117413918 A CN117413918 A CN 117413918A CN 202311517466 A CN202311517466 A CN 202311517466A CN 117413918 A CN117413918 A CN 117413918A
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- lactobacillus
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/23—Lactobacillus acidophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Abstract
The invention discloses a composite lactobacillus fermentation liquor for pickling peppers and a preparation process thereof, belonging to the fields of fermentation liquor, pickling and the like, wherein the composite lactobacillus fermentation liquor for pickling peppers comprises lactobacillus strains, lactic acid, a bacterial culture medium, spice and other additives; the weight of the composite lactobacillus fermentation liquid for pickling the peppers is 1000 g; the lactobacillus strain accounts for 5% of the total formulation and the weight of the lactobacillus strain is 50 g; the ratio of the lactic acid is 2% of the total formula, and the weight is 20 g; the perfume accounts for 10% of the total formulation, and the weight of the perfume is 100 g; the other additive was found to be 83% of the remaining weight, 830 g. A preparation process of a composite lactobacillus fermentation broth for pickling capsicum comprises the steps of S1 preparing raw materials; s2, preparing the fermentation liquor, namely preparing and mixing the components of the lactobacillus fermentation liquor according to the formula proportion; s3, fermenting; s4, mixing and stirring; s5, storing and seasoning; s6, packaging and storing.
Description
Technical Field
The invention relates to the fields of fermentation liquor, pickling and particularly relates to a composite lactobacillus fermentation liquor for pickling capsicum and a preparation process thereof.
Background
The history technology of the composite lactobacillus fermentation broth is used for pickling the peppers. This technology has fused traditional methods of food fermentation and preservation, and has emerged in different cultures as early as hundreds of years ago. It has been found by ancient times that fermentation of capsicum by lactic acid bacteria can prolong its shelf life and improve its taste and flavor. The method converts sugar in the capsicum into lactic acid by utilizing probiotics and microorganisms existing in the nature, so that the capsicum product with unique taste and flavor is brewed. Over time, people continuously perfect the traditional technology through continuous tests and improvements, develop more chilli pickled products with different flavors and tastes, and better understand the action and fermentation process of lactic acid bacteria, so that the lactic acid bacteria become a technology which is favored in the current food processing industry.
Traditional fermentation processes may take days to weeks, take longer, and have difficulty controlling fermentation rates; the fermentation environment conditions such as temperature, humidity and the like are critical to the growth and fermentation effect of the lactic acid bacteria, but are difficult to control accurately; because the traditional fermentation process cannot accurately control the activities of various microorganisms, the quality guarantee period of the product is relatively short, and the product needs to be eaten in a short time or is frequently updated; fermentation under natural conditions is prone to bacterial contamination, requiring more care and handling to ensure food safety; since the conventional method relies on natural fermentation, the microbiota under different environments may cause differences in taste and texture of the product.
Disclosure of Invention
The technical problems to be solved are as follows: traditional fermentation processes may take days to weeks, take longer, and have difficulty controlling fermentation rates; the fermentation environment conditions such as temperature, humidity and the like are critical to the growth and fermentation effect of the lactic acid bacteria, but are difficult to control accurately; because the traditional fermentation process cannot accurately control the activities of various microorganisms, the quality guarantee period of the product is relatively short, and the product needs to be eaten in a short time or is frequently updated; fermentation under natural conditions is prone to bacterial contamination, requiring more care and handling to ensure food safety; since the conventional method relies on natural fermentation, the microbiota under different environments may cause differences in taste and texture of the product.
The technical scheme is as follows: the composite lactobacillus fermentation liquor for pickling the peppers is characterized by comprising lactobacillus strains, lactic acid, a bacterial culture medium, spices and other additives;
the weight of the composite lactobacillus fermentation liquid for pickling the peppers is 1000 g;
the lactobacillus strain accounts for 5% of the total formulation and the weight of the lactobacillus strain is 50 g;
the ratio of the lactic acid is 2% of the total formula, and the weight is 20 g;
the perfume accounts for 10% of the total formulation, and the weight of the perfume is 100 g;
the other additive was found to be 83% of the remaining weight, 830 g.
Preferably, the lactobacillus strains include typical lactobacillus strains and novel lactobacillus strains suitable for pickling with capsicum:
the typical lactobacillus strain comprises lactobacillus acidophilus, lactobacillus plague, lactobacillus bulgaricus, lactobacillus paracasei and streptococcus tropicalis;
the lactobacillus acidophilus occupies 5-15% of the total strain number;
the lactobacillus paracasei occupies 3-8% of the total bacterial strain number;
the lactobacillus bulgaricus occupies 5-12% of the total bacterial strain number;
the lactobacillus paracasei occupies 2 to 6 percent of the total bacterial strain number;
the tropical streptococcus occupies 5 to 10 percent of the total bacterial count.
Preferably, the bacterial culture medium consists of a carbon source, a nitrogen source, inorganic salts, growth factors and other additives;
the carbon source provides carbon necessary for bacterial growth and energy, including glucose, sucrose, agar, glucose, and fructose;
the nitrogen source bacteria synthesize the nitrogen source required for protein and cellular components;
the nitrogen source comprises amino acid, peptone, urea and nitrate;
the inorganic salts provide minerals and trace elements necessary for the cells, including phosphorus, sulfur, magnesium, calcium, sodium and potassium;
some microorganisms require additional coenzymes, vitamins and other growth factors to meet their growth needs;
such other additives include agar and agar matrices, antibiotics and antibacterial substances, and PH buffers.
Preferably, the spice comprises garlic, onion, ginger, caraway, spice mixture, pepper, dried chilli, lemon juice, honey and spice oil;
the perfume is in the form of chopped and crushed powder;
the garlic is 5-10% of the capsicum;
the onion is 3-5% of capsicum;
the ginger is 1-3% of the capsicum;
the caraway is 1-3% of the capsicum;
the perfume mixture is 1-2% of the whole perfume;
the pepper is 1-3% of the whole spice;
the dry chilli is 1-3% of the whole spice;
the lemon juice is 0.5-1% of the whole spice;
the honey accounts for 1-2% of the whole spice.
Preferably, the other additives include food-grade preservative, acidity regulator, stabilizer and water;
the antistaling agent accounts for 0.1 to 0.5 percent of the whole formula;
the acidity regulator accounts for 0.1-1% of the whole formula;
the stabilizer accounts for 0.2-0.5% of the whole formula;
the water is the remainder of the total formulation, making the total 100%.
Preferably, a preparation process of a composite lactobacillus fermentation liquid for pickling peppers, which relates to the composite lactobacillus fermentation liquid for pickling peppers according to any one of claims 1-5, is characterized by comprising the following steps:
s1, preparing raw materials, collecting and preparing raw materials for preparing fermentation liquor, wherein the raw materials comprise capsicum and formula components of lactobacillus fermentation liquor;
s2, preparing a fermentation liquid, namely preparing and mixing components of the lactobacillus fermentation liquid according to a formula ratio, wherein the components comprise a lactobacillus culture medium, active lactobacillus strains, spices and other additives;
s3, placing the mixed fermentation liquor in a proper temperature and environment condition for fermentation in a fermentation process to obtain fermentation liquor;
s4, mixing and stirring, namely stirring and mixing the fermentation liquor at a proper time point to uniformly distribute and fully ferment the lactic acid bacteria;
s5, storing and seasoning, storing after the fermentation process is completed, and adding other seasonings to adjust the mouthfeel and the flavor;
s6, packaging and storing, namely, filling the fermentation broth into a proper packaging container, storing by using a modern fresh-keeping technology, and ensuring the quality guarantee period and quality of the product.
Preferably, ultrasonic waves and pulsed electric fields are used in the S3 fermentation process;
the ultrasonic wave generates intense vibration in the composite lactobacillus fermentation broth under the mechanical action and the generated micro-bubbles, so as to stimulate the growth and metabolic activity of microorganisms;
the pulsed electric field can generate transient high-voltage pulse in the composite lactobacillus fermentation liquid, so that the cell membrane is temporarily damaged, the permeability of substances inside and outside the cell is increased, and the cell activity is stimulated.
Preferably, the S5 seasoning provides individual customized tastes, pushes out multiple tastes and personalized seasoning bags, and adopts a cascading seasoning method and a temperature-sensitive seasoning process.
Preferably, the S5 packaging adopts a silver ion packaging material, and the silver ion packaging material releases trace silver ions to inhibit the growth of bacteria, fungi and other microorganisms.
Compared with the prior art, the invention has the advantages that:
(1) After lactobacillus fermentation, the taste of the product is possibly richer, more sour and hot, and simultaneously has more layering and special flavor.
(2) Because the package adopts antibacterial materials, the shelf life of the product can be longer than that of the traditional method, which is helpful for prolonging the preservation time of food.
(3) The lactobacillus fermentation liquid can make the food rich in probiotics, is beneficial to the health of the digestive system, and makes the product more beneficial to health.
(4) Modern fermentation technology and technology improve production efficiency, shorten production period, and reduce production cost.
(5) The new technology and the new formula are adopted to provide more product change and customization, so that different tastes and favorites of consumers are met.
Drawings
FIGS. 1 and 2 are schematic views of the overall flow of the present invention;
Detailed Description
Examples: referring to fig. 1-2, a composite lactobacillus fermentation broth for pickling peppers and a preparation process thereof are provided; the composite lactobacillus fermentation liquor for pickling the peppers is characterized by comprising lactobacillus strains, lactic acid, a bacterial culture medium, spices and other additives;
the weight of the composite lactobacillus fermentation liquid for pickling the peppers is 1000 g;
the lactobacillus strain accounts for 5% of the total formulation and the weight is 50 g;
the proportion of lactic acid is 2% of the total formula, and the weight is 20 g;
the perfume accounts for 10% of the total formulation, and the weight is 100 g;
the other additives account for the remaining 83% and weigh 830 g.
Lactic acid bacteria strains include typical lactic acid bacteria strains and novel lactic acid bacteria strains suitable for pickling with capsicum:
typical lactobacillus strains include lactobacillus acidophilus, lactobacillus paracasei, lactobacillus bulgaricus, lactobacillus paracasei, and streptococcus tropicalis;
lactobacillus acidophilus occupies 5-15% of the total strain number;
the lactobacillus paracasei occupies 3 to 8 percent of the total bacterial strain number;
lactobacillus bulgaricus occupies 5 to 12 percent of the total bacterial strain number;
the lactobacillus paracasei occupies 2 to 6 percent of the total bacterial strain number;
the tropical streptococcus accounts for 5-10% of the total bacterial strains.
Specifically, lactobacillus acidophilus is a probiotic, which is a gram-positive bacterium, and is commonly found in the human intestinal tract. It is considered as a probiotic, which contributes to the balance of the intestinal flora of the human body and supports the health of the digestive system.
Such bacteria are capable of producing lactic acid in the intestinal tract and have the ability to inhibit the growth of harmful bacteria. Lactobacillus acidophilus is also used in food processing, such as yogurt, cheese and other dairy products, to increase the nutritional value of the product. It is also believed to be beneficial to human health, possibly contributing to improving intestinal health, enhancing the immune system and promoting food digestion.
Specifically, the lactobacillus paracasei is a probiotic bacterium and also a gram-positive rod-shaped bacterium, and belongs to the genus lactobacillus. It is a species commonly found in natural environments, which may be found in the intestinal tract of humans and animals, in the oral cavity and in the living environment.
The lactobacillus plague is believed to improve the immune system, support digestive functions, and help reduce the risk of intestinal diseases. It is also widely used in the food industry to improve the texture, mouthfeel and shelf life of products.
Specifically, the lactobacillus bulgaricus is a lactobacillus, belongs to one subspecies of lactobacillus, and is fermented cooperatively with another common lactobacillus acidophilus streptococcus, so that the lactobacillus bulgaricus not only endows the acidophilus with sour taste, but also contributes to improving the taste, texture and nutritional value of the product.
The lactic acid bacteria are considered to be beneficial to human intestinal health and to promote the balance of the digestive system
Specifically, the lactobacillus paracasei is a probiotic bacterium and also belongs to the genus lactobacillus. It exists in the intestinal tract of human body and plays an important role in the fermentation process of food.
Such lactic acid bacteria are believed to be beneficial to intestinal health, helping to maintain the balance of intestinal flora, supporting digestive system functions.
The bacterial culture medium consists of a carbon source, a nitrogen source, inorganic salts, growth factors and other additives;
carbon sources provide carbon necessary for bacterial growth and energy, including glucose, sucrose, agar, glucose and fructose;
in particular, glucose is a common carbon source and energy source used in culture media as the primary carbon source required for the growth of bacteria and fungi. Microorganisms metabolize glucose, produce energy and synthesize essential components of organisms. Glucose can also be used as a model substrate for studying metabolic pathways of microorganisms under experimental conditions.
In particular, sucrose is similar to glucose, and sucrose can also be used as a carbon source for the microbial medium, supporting the growth and metabolism of the microorganism. Some microorganisms can break down sucrose and utilize the carbon source provided by it.
In particular, agar is a common solid medium gel. Agar is dissolved in a liquid culture medium by heating, and forms gel after cooling, so that the culture medium is in a solid state, and the growth and observation of microorganisms are facilitated. Agar itself does not provide the nutrients necessary for the growth of microorganisms, and is primarily intended to provide a fixed environment that supports the growth of microorganisms and the formation of colonies.
In particular, fructose is similar to glucose, and fructose is also a carbon source from which bacteria and fungi can grow. Some microorganisms can metabolize with fructose.
Nitrogen source bacteria synthesize the nitrogen source required for protein and cellular components;
nitrogen sources include amino acids, peptones, urea and nitrates;
specifically, amino acids are components of proteins, and are important organic molecules in organisms. In the microbial culture medium, the amino acid can be used as one of nitrogen source and energy source required by the growth of the microorganism, and can also provide necessary nutrient substances to support the growth and metabolism of the microorganism.
In particular, peptone is a mixture of hydrolyzed and partially hydrolyzed proteins, commonly used as a component of the culture medium. Peptone contains amino acids, small peptides and other organic nutrients, and can provide nitrogen and carbon sources for microorganisms to grow.
Specifically, urea is a nitrogen-containing organic compound, and can also be used as one of nitrogen sources for the microbial culture medium. Certain microorganisms are capable of metabolism and growth using urea as a nitrogen source.
Specifically, nitrate in microbiology, nitrate generally refers to a nitrate compound such as sodium nitrate or ammonium nitrate. These compounds can be used as inorganic nitrogen sources in the microbial culture medium. Some microorganisms may utilize nitrate to perform a nitrification process or nitrate to perform cellular synthesis.
Inorganic salts provide minerals and trace elements necessary for cells, including phosphorus, sulfur, magnesium, calcium, sodium, and potassium;
in particular, phosphorus is a major component of cellular nucleic acids, proteins, fats and cell membranes. In microbiology, phosphorus is a constituent element of DNA and RNA, and is also part of the cell membrane. It is also part of an energy transfer molecule (such as ATP) that is critical to the metabolic processes of the cell.
In particular, sulfur is a constituent of some amino acids (e.g., cysteine and methionine) and of some coenzymes (e.g., coenzyme A and coenzyme M). It is involved in protein synthesis and is one of the essential components of proteins. In addition, some microorganisms are able to utilize sulfur compounds as energy sources.
In particular, magnesium is an important ion in microbial cells, which is involved in the synthesis of nucleic acids and proteins. As cofactors for enzymes, magnesium ions are essential for cellular metabolic processes and enzymatic activity.
Specifically, calcium is an important ion in some cell signaling processes, and is involved in cell coagulation and cell membrane integrity of microorganisms, while also being involved in cytoskeletal and enzymatic activity regulation.
Specifically, sodium and potassium are ions necessary for ion balance and stabilization of cell membranes. They are ions necessary for intracellular and extracellular ion balance maintenance, cell membrane polarization and nerve conduction.
Growth factors some microorganisms require additional coenzymes, vitamins and other growth factors to meet their growth needs;
in particular, coenzymes are a class of organic molecules that assist in enzymatic reactions, and together with enzymes, participate in the metabolic processes of cells. The coenzyme promotes the enzymatic reaction by transferring an atom or chemical group under the catalytic action of the enzyme. Common coenzymes include coenzyme A, coenzyme Q, coenzyme NAD (reduced coenzyme A), coenzyme FAD (riboflavin adenine dinucleotide), and the like. These coenzymes act as important catalysts or transfer molecules in metabolic pathways.
Other additives include agar and agar matrices, antibiotics and antibacterial substances, and PH buffers.
In particular, agar is a polysaccharide substance extracted from seaweed and is commonly used as a coagulant for preparing culture media in microbiological laboratories. It rapidly gels after thermal dissolution, forming a solid medium matrix for culturing the microorganism and observing its growth.
In particular, antibiotics and antibacterial substances are chemical substances against bacteria, fungi or other microorganisms. Antibiotics are commonly used for selective cultivation and identification of specific microorganisms in laboratory research and medical applications. They have different killing or inhibiting effects on different microorganisms and can help researchers isolate and identify specific microorganism species.
In particular, pH buffers are compounds used to maintain the pH of a solution stable. In microbiological experiments, pH buffers are typically added to the medium to maintain a stable pH of the medium to ensure that the microorganism is able to grow in a suitable acid-base environment. These buffers can prevent sharp fluctuations in pH and thus preserve the stability of the culture. Common pH buffers include phosphate buffers, agar-based buffers, and the like.
The spice comprises Bulbus Allii, bulbus Allii Cepae, rhizoma Zingiberis recens, herba Coriandri, spice mixture, fructus Piperis, dried Capsici fructus, lemon juice, mel, and spice oil;
the spice is in the form of chopped and crushed powder;
garlic is 5-10% of capsicum;
onion is 3-5% of capsicum;
ginger is 1-3% of capsicum;
the caraway accounts for 1-3% of the capsicum;
the perfume mixture is 1-2% of the whole perfume;
pepper is 1-3% of the whole spice;
the dry pepper accounts for 1-3% of the whole spice;
lemon juice accounts for 0.5-1% of the whole spice;
the honey accounts for 1-2% of the total spice.
The composite lactobacillus fermentation broth for pickling peppers according to claim 1, wherein other additives comprise food-grade preservative, acidity regulator, stabilizer and water;
the antistaling agent accounts for 0.1-0.5% of the whole formula;
the acidity regulator accounts for 0.1-1% of the whole formula;
the stabilizer accounts for 0.2 to 0.5 percent of the whole formula;
water is the remainder of the total formulation, making the total 100%.
Specifically, the preservative is a chemical substance for inhibiting the growth of microorganisms in foods and extending the shelf life of the foods. They may be natural, such as table vinegar and salt, or synthetic, such as sodium benzoate and sorbic acid. The antistaling agent can prevent food from spoiling and deteriorating, so that the food is more stable in the storage and transportation process.
Specifically, sodium formate is a chemical substance, also known as sodium benzoate, the chemical name of which is sodium benzoate. This is a white crystalline powder, commonly used as a food preservative. In the food industry, sodium benzoate is mainly used to prevent fermentation and spoilage of food and to extend the shelf life of food.
Specifically, sorbic Acid, chemically named Sorbic Acid (Sorbic Acid), is a commonly used food preservative. The chemical structure of the compound is similar to that of sorbic acid naturally produced by plants, and the compound is a colorless crystalline compound. Sorbic acid is usually present in solid form and is a food additive with a strong antibacterial action, often used for inhibiting the growth of moulds and yeasts in food products.
Sodium benzoate is typically added in small amounts during the food production process,
in particular, acidity regulators are used to adjust the acidity of foods to improve mouthfeel and extend the shelf life of the foods. Common acidity regulators include citric acid, gluconic acid and malic acid. They can increase the sourness of the food or neutralize the acidity in the food to suit specific product requirements.
Specifically, stabilizers are chemicals used to improve the texture and mouthfeel of foods, preventing separation or precipitation of ingredients in the foods. They are used in food processing to enhance the texture and appearance of food products, such as improving the mouthfeel of ice cream or preventing yogurt separation. Common stabilizers include gelatin, guar gum, and carrageenan.
A process for preparing a composite lactobacillus fermentation liquid for pickling peppers, which relates to the composite lactobacillus fermentation liquid for pickling peppers according to any one of claims 1-5, and is characterized by comprising the following steps of:
s1, preparing raw materials, collecting and preparing raw materials for preparing fermentation liquor, wherein the raw materials comprise capsicum and formula components of lactobacillus fermentation liquor;
s2, preparing a fermentation liquid, namely preparing and mixing components of the lactobacillus fermentation liquid according to a formula ratio, wherein the components comprise a lactobacillus culture medium, active lactobacillus strains, spices and other additives;
s3, placing the mixed fermentation liquor in a proper temperature and environment condition for fermentation in a fermentation process to obtain fermentation liquor;
s4, mixing and stirring, namely stirring and mixing fermentation liquor at a proper time point to uniformly distribute and fully ferment lactic acid bacteria;
s5, storing and seasoning, storing after the fermentation process is completed, and adding other seasonings to adjust the mouthfeel and the flavor;
s6, packaging and storing, namely, filling the fermentation liquor into a proper packaging container, storing by using a modern fresh-keeping technology, and ensuring the quality guarantee period and quality of the product.
S3, ultrasonic waves and a pulse electric field are used in the fermentation process;
the ultrasonic wave produces intense vibration in the composite lactobacillus fermentation broth under the mechanical action and the generated micro-bubbles, so as to stimulate the growth and metabolic activity of microorganisms;
the pulsed electric field can generate transient high-voltage pulse in the composite lactobacillus fermentation liquid, so that the cell membrane is temporarily destroyed, the permeability of substances inside and outside the cell is increased, and the cell activity is stimulated.
Specifically, the ultrasonic fermentation process is as follows:
ultrasonic wave generation: high-frequency sound waves are generated by an ultrasonic oscillator or generator.
In the conductive liquid: the acoustic waves are conducted into the liquid, forming dense compressional waves and rarefaction waves, resulting in the generation of microscopic bubbles (called cavitation) in the liquid.
Growth and collapse of bubbles: under the alternating action of high pressure and low pressure, bubbles rapidly grow and collapse in the liquid, and energy is released. The instantaneous high temperature and pressure region created when the bubble collapses, known as the "hot spot", can create a tiny shock wave and localized high temperature and pressure effects.
And (3) material treatment: the collapse and "hot spot" effects of these bubbles can lead to diffusion and transport between solute molecules, alter chemical reaction rates, disrupt cell wall structures, increase the solubility of substances, or accelerate the liquid mixing process.
Specifically, the pulsed electric field fermentation process is as follows:
preparing equipment: the PEF device includes an electrode system for applying electric field pulses. The capsicum is placed in the treatment chamber together with the liquid medium or treatment medium.
Applying an electric field pulse: a high voltage electric field pulse is applied to the liquid. These electric field pulses produce a transient electric field effect that causes molecules and microorganisms in the liquid to be acted upon, changing their structure and properties.
Cell membrane permeability changes: the electric field pulse causes an increase in the transient permeability of the cell membrane. This allows the exchange of intracellular fluids with the external environment, promoting diffusion of solutes and permeation of substances.
Cell disruption and bactericidal effect: high-intensity electric field pulses can cause microbial cell membranes to rupture, alter their structure, and even cause microbial death. Such treatments are useful for killing microorganisms such as bacteria, yeasts and molds.
S5, providing individual customized tastes during seasoning, pushing out various tastes and individual seasoning bags, and adopting a layered seasoning method and a temperature sensitive seasoning process.
Specifically, the steps of the laminated seasoning method are as follows:
seasoning layer: the peppers and different seasonings are added layer by layer in a container. Each layer may use a different spice, such as garlic, onion, ginger, caraway, celery, vanilla, etc.
Use of salt: each layer can also be sprayed with salt, and the salt is helpful for extracting water from the capsicum and helping the flavoring to permeate into the capsicum.
Repeating the seasoning layer: the capsicum and the seasonings are repeatedly stacked until the container is full or the capsicum is processed.
Specifically, the temperature sensitive flavoring steps are as follows:
and (3) regulating the pH value: solutions with different pH values are prepared. For example, lemon juice, vinegar, or tomato juice may increase acidity, while soda ash may neutralize the acidity of the peppers.
The pickling process comprises the following steps: and (3) putting the cut peppers into a pickling container, and gradually adding the prepared pH value regulating liquid. A small amount of flavoring liquid is initially added and then gradually increased until the desired flavor is achieved. The ratio of the pH value can be adjusted according to personal tastes and demands.
Soaking time: the pickling process takes a certain time to fully penetrate the peppers. In general, it is recommended to soak the capsicum for a period of time so that the capsicum can sufficiently absorb the ph adjusting liquid.
Attempting and adjusting: in the pickling process, the pH value ratio is continuously tried and adjusted to obtain satisfactory mouthfeel and taste.
And S5, packaging by adopting a silver ion packaging material, wherein the silver ion packaging material releases trace silver ions and inhibits the growth of bacteria, fungi and other microorganisms.
Specifically, the antibacterial process of the silver ion packaging material is as follows:
and (3) preparing materials: silver ion packaging materials are specially treated and typically comprise plastics, fibers or other substrates that contain silver compounds or silver ions.
Silver ion release: in use, when the silver ion packaging material is exposed to a humid or microbial environment, the material releases trace amounts of silver ions.
Silver ion action: the released trace silver ions can chemically react with proteins, DNA and other parts of microbial cells to damage the metabolism or cell membranes of the cells, so that the death or growth of the microorganisms is inhibited.
Inhibition of microbial growth: the release of silver ions can inhibit the growth of bacteria, fungi and other microorganisms, thereby reducing food spoilage and microbial contamination of the packaging material surface.
Durability: silver ion packaging materials generally have durable antimicrobial properties, and can release trace amounts of silver ions continuously over a period of time, maintaining a microbial inhibition.
In particular, modern preservation technology refers to a method for prolonging the preservation period of foods by using scientific means, and the method comprises the environment of Modified Atmosphere Packaging (MAP), low-temperature refrigeration and humidity control. The fabrication process of these techniques involves the following steps;
packaging in an air-conditioning way; preparing a food: the food product must be processed and prepared to ensure that it is suitable for modified atmosphere packaging. The food product may undergo cleaning, cutting, processing, etc.
And (3) packaging preparation: during the manufacturing process, suitable packaging materials are needed which protect the food products, such as specialized plastic films and containers.
Air replacement: the food product is packaged under a specific atmosphere, typically with reduced oxygen content and maintained in appropriate amounts of carbon dioxide and nitrogen. This process requires specialized packaging equipment.
Sealing and packaging: the packaging material is sealed with special equipment to ensure that the food remains fresh under a specific atmosphere.
Refrigerating at low temperature; pre-cooling: the food product needs to be pre-cooled prior to packaging to ensure that the food product reaches the desired temperature more quickly after entering the refrigerated environment.
Refrigerated environment: a low temperature environment (typically at a temperature near zero degrees) is maintained in the apparatus to ensure that the food product is stored at a suitable temperature.
Freezing: freezing the food to be preserved for a long time to ensure that the food is kept at a lower temperature, thereby prolonging the preservation period.
An environment for controlling humidity; preparing a fresh-keeping environment: ensuring that the environment in which the food product is stored or displayed is maintained at a proper humidity and temperature. This may require specialized equipment and environmental control equipment.
Using appropriate storage containers and methods: for example, sealed containers, humidity control systems, etc. are used to ensure proper humidity during storage of the food product.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the above-described embodiments, and that the above-described embodiments and descriptions are only preferred embodiments of the present invention, and are not intended to limit the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as claimed. The scope of the invention is defined by the appended claims and their equivalents.
Claims (9)
1. The composite lactobacillus fermentation liquor for pickling the peppers is characterized by comprising lactobacillus strains, lactic acid, a bacterial culture medium, spices and other additives;
the weight of the composite lactobacillus fermentation liquid for pickling the peppers is 1000 g;
the lactobacillus strain accounts for 5% of the total formulation and the weight of the lactobacillus strain is 50 g;
the ratio of the lactic acid is 2% of the total formula, and the weight is 20 g;
the perfume accounts for 10% of the total formulation, and the weight of the perfume is 100 g;
the other additive was found to be 83% of the remaining weight, 830 g.
2. The composite lactobacillus fermentation liquid for pickling peppers according to claim 1, wherein the lactobacillus strains comprise typical lactobacillus strains and novel lactobacillus strains suitable for pickling peppers:
the typical lactobacillus strain comprises lactobacillus acidophilus, lactobacillus plague, lactobacillus bulgaricus, lactobacillus paracasei and streptococcus tropicalis;
the lactobacillus acidophilus occupies 5-15% of the total strain number;
the lactobacillus paracasei occupies 3-8% of the total bacterial strain number;
the lactobacillus bulgaricus occupies 5-12% of the total bacterial strain number;
the lactobacillus paracasei occupies 2 to 6 percent of the total bacterial strain number;
the tropical streptococcus occupies 5 to 10 percent of the total bacterial count.
3. The composite lactobacillus fermentation broth for pickling capsicum according to claim 1, wherein the bacterial culture medium consists of a carbon source, a nitrogen source, inorganic salts, growth factors and other additives;
the carbon source provides carbon necessary for bacterial growth and energy, including glucose, sucrose, agar, glucose, and fructose;
the nitrogen source bacteria synthesize the nitrogen source required for protein and cellular components;
the nitrogen source comprises amino acid, peptone, urea and nitrate;
the inorganic salts provide minerals and trace elements necessary for the cells, including phosphorus, sulfur, magnesium, calcium, sodium and potassium;
some microorganisms require additional coenzymes, vitamins and other growth factors to meet their growth needs;
such other additives include agar and agar matrices, antibiotics and antibacterial substances, and PH buffers.
4. The composite lactobacillus fermentation broth for pickling peppers according to claim 1, wherein the spices comprise garlic, onion, ginger, coriander, spice mixtures, peppers, dried peppers, lemon juice, honey, spice oils;
the perfume is in the form of chopped and crushed powder;
the garlic is 5-10% of the capsicum;
the onion is 3-5% of capsicum;
the ginger is 1-3% of the capsicum;
the caraway is 1-3% of the capsicum;
the perfume mixture is 1-2% of the whole perfume;
the pepper is 1-3% of the whole spice;
the dry chilli is 1-3% of the whole spice;
the lemon juice is 0.5-1% of the whole spice;
the honey accounts for 1-2% of the whole spice.
5. The composite lactobacillus fermentation broth for pickling peppers according to claim 1, wherein the other additives comprise food-grade preservative, acidity regulator, stabilizer and water;
the antistaling agent accounts for 0.1 to 0.5 percent of the whole formula;
the acidity regulator accounts for 0.1-1% of the whole formula;
the stabilizer accounts for 0.2-0.5% of the whole formula;
the water is the remainder of the total formulation, making the total 100%.
6. The preparation process of the composite lactobacillus fermentation liquor for pickling the peppers relates to the composite lactobacillus fermentation liquor for pickling the peppers according to any one of claims 1-5, and is characterized by comprising the following steps of:
s1, preparing raw materials, collecting and preparing raw materials for preparing fermentation liquor, wherein the raw materials comprise capsicum and formula components of lactobacillus fermentation liquor;
s2, preparing a fermentation liquid, namely preparing and mixing components of the lactobacillus fermentation liquid according to a formula ratio, wherein the components comprise a lactobacillus culture medium, active lactobacillus strains, spices and other additives;
s3, placing the mixed fermentation liquor in a proper temperature and environment condition for fermentation in a fermentation process to obtain fermentation liquor;
s4, mixing and stirring, namely stirring and mixing the fermentation liquor at a proper time point to uniformly distribute and fully ferment the lactic acid bacteria;
s5, storing and seasoning, storing after the fermentation process is completed, and adding other seasonings to adjust the mouthfeel and the flavor;
s6, packaging and storing, namely, filling the fermentation liquor into a proper packaging container, storing by using a modern insurance technology, and ensuring the quality guarantee period and quality of the product.
7. The composite lactobacillus fermentation broth for pickling peppers according to claim 6, wherein ultrasonic waves and pulsed electric fields are used in the S3 fermentation process;
the ultrasonic wave generates intense vibration in the composite lactobacillus fermentation broth under the mechanical action and the generated micro-bubbles, so as to stimulate the growth and metabolic activity of microorganisms;
the pulsed electric field can generate transient high-voltage pulse in the composite lactobacillus fermentation liquid, so that the cell membrane is temporarily damaged, the permeability of substances inside and outside the cell is increased, and the cell activity is stimulated.
8. The composite lactobacillus fermentation broth for pickling capsicum based on claim 6, wherein the S5 seasoning provides individual customized taste, pushes out multiple tastes and individual seasoning bags, and adopts a laminated seasoning method and a temperature sensitive seasoning process.
9. The composite lactobacillus fermentation liquid for pickling capsicum according to claim 6, wherein a silver ion packaging material is adopted in the packaging of the S5, and the silver ion packaging material releases a trace amount of silver ions to inhibit the growth of bacteria, fungi and other microorganisms.
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