CN102742819A - Temperature control fermentation technology for making chilli sauce - Google Patents
Temperature control fermentation technology for making chilli sauce Download PDFInfo
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- CN102742819A CN102742819A CN2012102386498A CN201210238649A CN102742819A CN 102742819 A CN102742819 A CN 102742819A CN 2012102386498 A CN2012102386498 A CN 2012102386498A CN 201210238649 A CN201210238649 A CN 201210238649A CN 102742819 A CN102742819 A CN 102742819A
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- chilli sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 60
- 238000000855 fermentation Methods 0.000 title claims abstract description 50
- 230000004151 fermentation Effects 0.000 title claims abstract description 50
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000001105 regulatory effect Effects 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 230000004888 barrier function Effects 0.000 claims description 3
- 238000007731 hot pressing Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 229920006267 polyester film Polymers 0.000 claims description 3
- 229920006334 epoxy coating Polymers 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005485 electric heating Methods 0.000 abstract 2
- 230000005059 dormancy Effects 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000722363 Piper Species 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000003822 epoxy resin Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920000647 polyepoxide Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
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Abstract
The invention discloses a temperature control fermentation technology for making chilli sauce, which belongs to the field of food processing. The temperature control fermentation technology for making chilli sauce comprises two parts including a temperature control fermentation device and a temperature control process, wherein the temperature control fermentation process is characterized in that a low-temperature radiation electric heating film temperature control device is arranged on the inner wall of a fermentation sauce pool, and a power supply is connected with a temperature controller and is then connected with a junction box and an electric heating film. According to the temperature control process, the production stage for producing the chilli sauce is divided into a, lactobacillus inoculation stage; b, normal fermentation stage; and c, fermentation dormancy stage. The constant temperature fermentation processing process is adopted, other bacterium propagation can be effectively inhibited, and the generation of nitrite and the like is inhibited. The problem of unstable product quality because the temperature cannot be controlled in the traditional chilli sauce fermentation process is solved.
Description
Technical field: the fermentation technique that the present invention relates to a kind of foods processing technique, particularly a kind of thick chilli sauce.
Background technology: the production of traditional zymotic thick chilli sauce; Mainly be to utilize natural lactic acid bacteria to ferment; Produce lactic acid, thus the effect that because of the participation performance multienzyme that a variety of microorganisms are all arranged in the fermenting-ripening process is, the giving off a strong fragrance of the product that ferments; Unique flavor, and have certain health care.But owing to adopt spontaneous fermentation production to have many drawbacks: formation slow like fermenting speed, quality receives the influence of natural conditions very big, thereby causes unstable product quality and have certain potential safety hazard, like exceeding standard of the pollution of mould, nitrite etc.In addition in order to improve storage life, to prevent that the sauce body is rotten and with the use amount of crude salt and anticorrisive agent.According to surveying the fermented type thick chilli sauce of selling on the market now, salinity minimum all more than 10 degree, high can arrive 20 degree.Still bigger to sauce body quality influence.Because receive the influence of natural conditions such as temperature, living contaminants, the loss during the fermentation of former sauce is about 23%.
Summary of the invention: the purpose of this invention is to provide a kind of temperature controlled fermentation technology of making thick chilli sauce, can avoid traditional handicraft to make the salinity and the anticorrisive agent height of fermentation pepper sauce, the defective that loss is big improves the trophism of thick chilli sauce, security greatly.
Make the temperature controlled fermentation technology of thick chilli sauce, comprise temperature controlled fermentation device and temperature control technology two parts.The temperature controlled fermentation device is on the pond inwall in fermentation sauce pond, to be provided with the low-temp radiating electrothermal membrane temperature regulating device, and its structure is below the epoxy coating of sauce pond inwall, to imbed translucent low-temp radiating electrothermal membrane, insulating barrier is arranged below the Electric radiant Heating Film; The low-temp radiating electrothermal membrane temperature regulating device connects temperature controller by power supply, connects terminal box and Electric radiant Heating Film again.Electric radiant Heating Film is processed between insulation polyester film through processing, hot pressing by conductive special printing ink, metal current-carrying bar.
Temperature control technology is divided into a lactobacillus inoculum stage to the production phase of fermentation pepper sauce, and temperature remains on the higher position in 5 days of lactobacillus inoculum, and 28 ℃-35 ℃, its temperature course is 28-30-34-32-30 ℃.The normal fermentation stage of b, its temperature hopes that in that scope--b1 ferments the fast stage than hanging down yeast phase shortens, temperature remains on 25-29 ℃; B2 ferments the slow stage, hopes that yeast phase prolongs, and temperature remains on 22-25 ℃.In each stage of thick chilli sauce temperature controlled fermentation in the sauce pond, evenly to carry out with the pond overturning with underflow pump for keeping fermentation.
C ferments the dormant stage, and behind the thick chilli sauce fermenting-ripening, product can not go out to store then that temperature remains on minimum point 22-23 ℃ again; Simultaneously spill the above high alcohol content liquor of one deck 62 degree, spread the film of pe level, make that thick chilli sauce is in anaerobic state fully in the sauce pond at the sauce pool surface.
Owing to adopting the purebred bacterium liquid of good lactic acid bacteria to reach processing technology, can effectively prevent assorted bacterium breeding, the generation of inhibition nitrite etc. at the constant temperature bottom fermentation.Avoided uncontrollable and the problem that product quality quality that cause differs of traditional zymotic thick chilli sauce Yin Wendu fully.The use of new technology and equipment rehabilitation can make my company's fermentation pepper sauce output quadruple above.
Description of drawings: Fig. 1 is the structural representation in the temperature controlled fermentation sauce pond of thick chilli sauce.Fig. 2 is the partial enlarged drawing of Fig. 1, is low-temp radiating electrothermal membrane temperature regulating device sketch map.
The specific embodiment: be further described below in conjunction with accompanying drawing.
Make the temperature controlled fermentation technology of thick chilli sauce, comprise temperature controlled fermentation device and temperature control technology two parts.The temperature controlled fermentation device is on the pond inwall 3 in fermentation sauce pond 4, to be provided with the low-temp radiating electrothermal membrane temperature regulating device, and its structure is below the epoxy resin of sauce pond inwall is coated with 5 layers, to imbed translucent low-temp radiating electrothermal membrane 6, insulating barrier 7 is arranged below the Electric radiant Heating Film; The low-temp radiating electrothermal membrane temperature regulating device connects temperature controller 1 by power supply, connects terminal box 2 and Electric radiant Heating Film 7 again.Electric radiant Heating Film is processed between insulation polyester film through processing, hot pressing by conductive special printing ink, metal current-carrying bar.After each fermentation sauce pond turn-on current, under the control of temperature controller, low-temp radiating electrothermal membrane can carry out temperature homogeneity overturning effect by underflow pump exactly a specific temperature range evolution of heat, makes the sauce pond keep relatively more balanced temperature.
Temperature control technology is divided into a lactobacillus inoculum stage to the production phase of fermentation pepper sauce, the normal fermentation stage of b, and c ferments the dormant stage.All production processes are in controllable state, guarantee nutrition thick chilli sauce food security.
The a lactobacillus inoculum stage, utilize the lactic acid bacteria artificial infection, improve the controllability of thick chilli sauce sweat.Temperature remains on 28 ℃-35 ℃ in 5 days of lactobacillus inoculum, and its temperature course is 28-30-34-32-30 ℃.This stage keeps higher temperature, guarantees to inoculate successfully.
The normal fermentation stage of b; Use temperature regulating device, let the sauce body keep the needed optimum temperature of fermentation, science is grasped the maturation time of sauce body; Guarantee at last thick chilli sauce mouthfeel, nutrition, color and luster, etc. integrated quality, and manufacturing schedule is matched with enterprise marketing progress.Its temperature has two kinds of selections under low scope, b1 ferments the fast stage, hopes that yeast phase shortens, and temperature remains on 25-29 ℃.B2 ferments the slow stage, hopes that yeast phase prolongs, and temperature remains on 22-25 ℃.In each stage of thick chilli sauce temperature controlled fermentation in the sauce pond, evenly to carry out with the pond overturning with underflow pump for guaranteeing all even maintenance fermentation of temperature.
C ferments the dormant stage, and behind the thick chilli sauce fermenting-ripening, product can not go out to store then that temperature remains on minimum point 22-23 ℃ again; Simultaneously spill the above high alcohol content liquor of one deck 62 degree, spread the film of pe level, make that thick chilli sauce is in anaerobic state fully in the sauce pond at the sauce pool surface.
Claims (4)
1. make the temperature controlled fermentation technology of thick chilli sauce; Comprise temperature controlled fermentation device and temperature control technology two parts; It is characterized in that: the temperature controlled fermentation device is on the pond inwall (3) in fermentation sauce pond (4), to be provided with the low-temp radiating electrothermal membrane temperature regulating device; Its structure is below the epoxy coating of sauce pond inwall (5), to imbed translucent low-temp radiating electrothermal membrane (6), insulating barrier (7) is arranged below the Electric radiant Heating Film; The low-temp radiating electrothermal membrane temperature regulating device connects temperature controller (1) by power supply, connects terminal box (2) and Electric radiant Heating Film (7) again.
2. make the temperature controlled fermentation technology of thick chilli sauce; Comprise temperature controlled fermentation device and temperature control technology two parts; It is characterized in that: temperature control technology is divided into a lactobacillus inoculum stage to the production phase of fermentation pepper sauce; Temperature remains on 28 ℃-35 ℃ in 5 days of lactobacillus inoculum, and its temperature course is 28-30-34-32-30 ℃; The normal fermentation stage of b, its temperature be in low scope, has that two kinds of selections--b1 ferments the fast stage, hopes that yeast phase shortens, and temperature remains on 25-29 ℃; B2 ferments the slow stage, hopes that yeast phase prolongs, and temperature remains on 22-25 ℃; C ferments the dormant stage, and behind the thick chilli sauce fermenting-ripening, product can not go out to store then that temperature remains on minimum point 22-23 ℃ again; Simultaneously spill the above high alcohol content liquor of one deck 62 degree, spread the film of pe level, make that thick chilli sauce is in anaerobic state fully in the sauce pond at the sauce pool surface.
3. the temperature controlled fermentation technology of making thick chilli sauce as claimed in claim 1 is characterized in that: Electric radiant Heating Film (7) is processed between insulation polyester film through processing, hot pressing by conductive special printing ink, metal current-carrying bar.
4. the temperature controlled fermentation technology of making thick chilli sauce as claimed in claim 2 is characterized in that:
In the thick chilli sauce temperature controlled fermentation stage in the sauce pond, evenly to carry out with the pond overturning with underflow pump for keeping fermentation.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102386498A CN102742819A (en) | 2012-06-30 | 2012-06-30 | Temperature control fermentation technology for making chilli sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102386498A CN102742819A (en) | 2012-06-30 | 2012-06-30 | Temperature control fermentation technology for making chilli sauce |
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| CN102742819A true CN102742819A (en) | 2012-10-24 |
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| CN2012102386498A Pending CN102742819A (en) | 2012-06-30 | 2012-06-30 | Temperature control fermentation technology for making chilli sauce |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2457165Y (en) * | 2000-11-21 | 2001-10-31 | 中国人民解放军军事医学科学院放射医学研究所 | Fermentation tank |
| KR20080009793A (en) * | 2006-07-25 | 2008-01-30 | 임명자 | Manufacturing method of Schisandra chinensis |
| CN201181144Y (en) * | 2008-03-25 | 2009-01-14 | 马聚法 | Multifunctional household fermentation fresh keeping box |
| CN202059956U (en) * | 2011-05-03 | 2011-12-07 | 黄东焕 | Soy sauce fermenting apparatus |
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN202283017U (en) * | 2011-09-06 | 2012-06-27 | 李博 | Constant-temperature heating sleeve for food fermentation |
-
2012
- 2012-06-30 CN CN2012102386498A patent/CN102742819A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2457165Y (en) * | 2000-11-21 | 2001-10-31 | 中国人民解放军军事医学科学院放射医学研究所 | Fermentation tank |
| KR20080009793A (en) * | 2006-07-25 | 2008-01-30 | 임명자 | Manufacturing method of Schisandra chinensis |
| CN201181144Y (en) * | 2008-03-25 | 2009-01-14 | 马聚法 | Multifunctional household fermentation fresh keeping box |
| CN202059956U (en) * | 2011-05-03 | 2011-12-07 | 黄东焕 | Soy sauce fermenting apparatus |
| CN202283017U (en) * | 2011-09-06 | 2012-06-27 | 李博 | Constant-temperature heating sleeve for food fermentation |
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
Non-Patent Citations (3)
| Title |
|---|
| 朱丹丹，等: "乳酸发酵辣椒粉工艺研究", 《中国调味品》 * |
| 柳静: "低温辐射电热膜", 《电力需求侧管理》 * |
| 邓放明，等: "碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵试验", 《食品科学》 * |
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Application publication date: 20121024 |
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