CN103404777B - A kind of brown rice vinegar pepper and processing method thereof - Google Patents

Abstract

The invention discloses brown rice oxalis pepper and a processing method thereof. The brown rice oxalis pepper is formed by mixing and fermenting the following components in parts by weight:100 parts of brown rice powder, 70-150 parts of chopped fresh chilli, 6-12 parts of edible salt, 7-13 parts of zymophyte suspension, 2-6 parts of reducing sugar and 0-20 parts of water. The processing method for the oxalis pepper comprises the following steps: (1) respectively performing stage-by-stage expansion cultivation on lactobacillus fermenti, pediococcus acidilactici, lactobacillus plantarum and zygosaccharomyces rouxii to obtain bacteria liquid with the viable bacteria amount of 108 cfu/mL, and mixing the four pieces of bacteria liquid to produce the zymophyte suspension according to the volume ratio of 1:1:1:0.5; (2) stirring the materials; (3) performing inoculation, namely inoculating the materials stirred in the step (2) into the zymophyte suspension obtained in the step (1) according to an amount in the formula, and fully stirring the materials and the zymophyte suspension; (4) bottling/bagging the product, and fermenting the product; and (5) sterilizing the product to obtain the brown rice oxalis pepper. The raw materials used in the method are readily available; the product has comprehensive nutrition; the preparation method is short in production period and convenient to operate.

Description

A kind of brown rice vinegar pepper and processing method thereof

technical field

The invention relates to a kind of vinegar pepper, in particular to a novel vinegar pepper prepared by bottle/bag fermentation with brown rice powder and pepper as main raw materials and a processing method thereof. the

Background technique

With the improvement of people's living standards and the continuous pursuit of healthy food, whole grain food is becoming more and more popular in Europe, America and other countries, which has triggered a boom in whole grain food. As one of the raw materials of whole grain food, brown rice has become a healthy food recommended by nutrition experts from all over the world because of its rich source and high nutritional value. According to literature reports, the dietary fiber, VB1, VB2 and Fe in brown rice are 4 times, 3.47 times, 2.34 times and 4.32 times that of polished rice respectively, especially the free γ-aminobutyric acid which has the functions of strengthening the brain, lowering blood pressure and calming nerves. The acid is 3.94 times that of polished rice. The average content of crude protein, crude fat, essential amino acid and gluten in brown rice is 39.41%, 69.73%, 76.45% and 218.37% higher than that of corn. However, because the periphery of brown rice is wrapped by a layer of crude fiber tissue, under normal cooking conditions, cellulose and hemicellulose are not easy to be boiled, and chewing has a coarse residue feeling, which makes it difficult for consumers to accept brown rice as a staple food and eat it widely. Therefore, the development of brown rice new food is of great significance for increasing the total food supply in my country and improving the level of national nutrition and health care. the

Vinegar pepper is a traditional specialty food in Sichuan, Hubei, Hunan, Guizhou and other regions. Because of its unique flavor, prominent spicy, mellow and refreshing taste, it is very popular among consumers. At present, the raw materials for processing vinegar peppers are mainly corn flour and peppers, and the processing technology still follows the traditional workshop-style process, that is, fresh red peppers are washed, chopped, mixed with corn flour, mixed with certain auxiliary materials, and then put into In the pottery altar, it is sealed for 20 to 30 days. This traditional processing method is mainly formed by the natural fermentation of capsicum, water and lactic acid bacteria present in the air. The fermentation cycle is long and the production efficiency is not high; Guaranteed, the quality and flavor of each batch of products produced are not uniform; when the manufacturer expands the scale of production, a large number of pottery jars are needed, which cover a large area and require a large investment; , plastic bottles or plastic bags, the process is cumbersome. In addition, the proportion of amino acids in the protein used as raw material corn is unreasonable, and the comprehensive nutritional value is not ideal. Therefore, the traditional processing method of vinegar capsicum is unfavorable for industrialization, large-scale and standardized production, and used raw material is single, and finished product nutritional value is low. Thereby exploring cost-effective fermentation method and container, the production of nutrient-rich vinegar capsicum is still a problem that enterprises pay close attention to. In recent years, some experts have carried out the exploration of the industrial production process conditions of vinegar pepper. For example, the paper "Improvement of Traditional Vinegar Pepper Production Process" included in the third issue of "Chinese Condiments" in 2001, and the paper "A Preliminary Study on the Production of Vinegar Pepper Process by Mixed Fermentation of Multiple Strains" included in the first issue of China Brewing in 2000, all adopted Artificial inoculation of fermented and processed vinegar peppers, but the raw materials used are all fresh peppers and corn flour, rather than brown rice flour; the fermented strains inserted and the production process flow are all different from the present invention; Then it is packed into plastic bags, plastic bottles or glass bottles. The equipment investment is large, and the operation is complicated, time-consuming and cumbersome. After the fermentation is completed, the fermentation is not sterilized to stop the fermentation, resulting in excessive wine and sour taste after the product is stored for a certain period of time, which affects the flavor. It can be seen that brown rice flour and chili are used as the main raw materials, food-grade packaging plastic bags, plastic bottles or glass bottles are used as fermentation and packaging containers, and pure-bred multi-bacteria temperature-controlled fermentation is used to process vinegar chili, and the sterilization is terminated after fermentation The technology of fermentation is not there yet. the

Contents of the invention

The purpose of the present invention is to provide a kind of novel vinegar pepper and its processing method that are prepared with brown rice flour instead of corn flour for the deficiencies in the prior art. The present invention uses food-grade plastic bags, plastic bottles or glass bottles as both fermentation and packaging containers, and is processed by multi-bacteria purebred temperature-controlled fermentation. The method has the advantages of short production cycle, convenient operation and long shelf life of the obtained product. the

The brown rice vinegar pepper of the present invention is formed by mixing and fermenting the raw materials of the following parts by weight:

100 parts of brown rice flour;

70-150 parts of crushed fresh red pepper;

6-12 parts of table salt;

7-13 parts of fermented bacteria suspension prepared by mixing four bacterial liquids of Lactobacillus fermentum, Pediococcus lactis, Lactobacillus plantarum and Saccharomyces luteus in a volume ratio of 1:1:1:0.5;

2-6 parts of reducing sugar;

1-20 parts of water. the

Preferably, the brown rice vinegar pepper of the present invention is formed by mixing and fermenting the raw materials of the following parts by weight:

100 parts of brown rice flour;

90-110 parts of crushed fresh red pepper;

8-10 portions of table salt;

9-11 parts of fermentation bacteria suspension;

3-5 parts of reducing sugar;

5-15 parts of water. the

Most preferably, the brown rice vinegar pepper of the present invention is formed by mixing and fermenting the raw materials of the following parts by weight:

100 parts of brown rice flour;

100 parts of crushed fresh red pepper;

9 portions of table salt;

10 parts of fermentation bacteria suspension;

4 parts of reducing sugar;

10 parts of water. the

Said parts by weight may be μg, mg, g, kg and other well-known weight units in the art, and may also be multiples thereof, such as 1/10, 1/100, 10 times, 100 times, etc. the

The brown rice flour is the sieved product passed through a 60-80 mesh sieve, and the raw material used is one or a mixture of indica rice, japonica rice or glutinous rice; it can be whole rice or broken rice. Can be prepared by conventional methods. the

The crushed fresh red pepper refers to small pieces of pepper obtained by chopping fresh red pepper. the

The fermentation bacteria suspension is prepared by mixing four kinds of bacteria: Lactobacillus fermentum, Pediococcus lactis, Lactobacillus plantarum and Saccharomyces rouxii. the

The reducing sugar is one or more of fructose, glucose, lactose and maltose. the

The present invention also provides the processing method of described brown rice vinegar pepper, described method comprises the steps:

(1) Preparation of fermented bacteria suspension: Lactobacillus fermentum, Pediococcus lactis, Lactobacillus plantarum and Saccharomyces ruckeri were expanded and cultivated step by step according to the general method, and prepared into a bacterial solution with a viable count of more than 10 ⁸ cfu/mL , and then these four kinds of bacterial liquids are mixed in a volume ratio of 1:1:1:0.5 to make a fermented bacterial suspension;

(2) Mixing material: take brown rice flour, crushed fresh red pepper, salt, reducing sugar and water according to the formula and mix well;

(3) Inoculation: insert the fermented bacteria suspension obtained in step (1) into the material mixed in step (2) according to the formula amount, and mix well;

(4) Bottling/bag, fermentation: put the material obtained in step (3) into a food-grade packaging plastic bag, or compact the material layer by layer into a food-grade packaging plastic/glass bottle, and control the temperature after vacuum sealing Fermentation, the fermentation temperature is 35-40°C, and the fermentation time is 40-45 hours;

(5) Sterilization, that is to say. the

The preparation method of the crushed fresh red pepper in step (2) is as follows: select fresh peppers with bright red color, appropriate maturity, good hardness, thick meat, no moths, and no scars, sort, remove the stems, clean, drain After drying the water, use a chopping machine to chop into small pieces of 0.3 to 0.5 cm × 0.3 to 0.5 cm. the

The preparation method of the brown rice flour in the step (2) is as follows: select brown rice without mildew and moth, after removing impurities, elutriating, and drying, use a pulverizer to pulverize through a 60-80 mesh sieve to obtain final product. the

The sterilization in step (5) is: use pasteurization to terminate fermentation and kill microorganisms, put the product after fermentation into a water bath sterilizer, keep it at a constant temperature of 65°C-70°C for 12-15min, and then put it in cold water Cool rapidly to room temperature. the

In the above processing method:

1. The Lactobacillus fermentum (L.fermentium), Pediococcus lactici (P.acidilactici), Lactobacillus plantarum (L.plantrum) and Saccharomyces rouxii (S.rouxii) are known and commonly used microorganisms, all of which can be obtained from the Chinese Academy of Sciences Purchased from Institute of Microbiology. the

2. The food-grade packaging plastic bags, plastic bottles or glass bottles are of different sizes, and each bag/bottle can hold 200 grams or 250 grams or 300 grams or 500 grams. the

Vinegar capsicum of the present invention and processing method thereof have following advantage:

(1) Processing vinegar pepper with brown rice flour and pepper as the main raw material not only enriches the varieties of vinegar pepper, but also expands the application range of rice, and its products also have a special flavor. the

(2) After the brown rice is pulverized, it is processed into dishes for consumption, and there is no coarse residue feeling when the brown rice is eaten as a staple food, and the mouthfeel of the brown rice is improved. the

(3) The grain size of brown rice is not required for processing vinegar pepper, and broken brown rice can also be used to make flour, which improves the utilization rate of rice. the

(4) Reducing sugar is added to the formula, which can be used as nutrients for the growth and fermentation of lactic acid bacteria and yeast, so as to better inhibit the growth of miscellaneous bacteria and increase the flavor of the product. the

(5) Use pasteurization to terminate fermentation and kill microorganisms, so that the product can be stored for a long time at room temperature, and the product has a long shelf life, which can reach more than one year. the

(6) The present invention uses food-grade plastic bags, plastic bottles or glass bottles as fermentation and packaging containers, which not only reduces investment in fixed assets, but also simplifies the process flow. The temperature-controlled fermentation of multi-bacteria purebred improves production efficiency; it can not only retain the strong flavor of traditional vinegar pepper, but also be suitable for industrial production. the

Detailed ways

The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention. Without departing from the spirit and essence of the present invention, any modifications or substitutions made to the methods, steps or conditions of the present invention fall within the scope of the present invention. the

If not specified, the experimental materials, instruments and equipment used in the examples of the present invention are commercially available. If not specified, the technical means used in the examples are conventional means well known to those skilled in the art. the

The preparation of the fermented bacteria suspension in the following examples is as follows: Lactobacillus fermentum, Pediococcus lactis, Lactobacillus plantarum and Saccharomyces luteus were respectively expanded and cultured step by step according to the general method, and the number of viable bacteria was prepared to reach 10 ⁸ cfu/mL or more Bacterial liquid, and then these four bacterial liquids are mixed according to the volume ratio of 1:1:1:0.5.

Example 1

Weigh 10kg of prepared brown rice flour, 10kg of crushed fresh red pepper, add 0.9kg of salt, 0.4kg of glucose, and 1kg of water, put them into the mixing tank and mix well, add 1kg of fermentation bacteria suspension, mix well and put them into food Grade packaging plastic bags, vacuum-sealed and fermented at 35°C for 45 hours. Put the fermented product into a water-bath sterilizer, keep it at a constant temperature of 65°C for 15 minutes, and then quickly cool it in cold water to become the product. The product of this embodiment has a special aroma and a mellow aftertaste, with a total acid content of 1.31%, an amino acid nitrogen content of 0.35%, and a protein content of 3.79%. the

Example 2

Weigh 10kg of prepared brown rice flour, 11kg of crushed fresh red pepper, add 1kg of salt, 0.5kg of fructose, and 0.5kg of water, put them into the mixing tank and mix well, add 1.1kg of fermentation bacteria suspension, mix well and put in Food-grade packaging plastic bags, vacuum-sealed and fermented at 40°C for 40 hours. Put the fermented product into a water bath sterilizer, keep it at a constant temperature of 70°C for 12 minutes, and then quickly cool it in cold water to become the product. The product of this embodiment has a strong fragrance, moderate hot and sour, a total acid content of 1.14%, and an amino acid nitrogen content of 0.32%. , protein content 3.92%. the

Example 3

Weigh 10kg of the prepared brown rice flour, 9kg of crushed fresh red pepper, add 0.8kg of salt, 0.3kg of maltose, and 0.5kg of water, put them into the mixing tank and mix well, add 0.9kg of fermentation bacteria suspension, mix well before loading Put it into a food-grade packaging plastic bag, and ferment at 35°C for 40 hours after being vacuum-sealed. Put the fermented product into a water-bath sterilizer, keep it at a constant temperature of 65°C for 12 minutes, and then quickly cool it in cold water to become the product. The product of this embodiment has strong fragrance, mellow and refreshing taste, with a total acid content of 1.09% and an amino acid nitrogen content of 0.33%. , protein content 3.61%. the

Claims (9)

1. a brown rice jealous woman capsicum, is characterized in that what this brown rice jealous woman capsicum was formed by the raw material mixed culture fermentation of following weight portion:

100 parts of coarse rice powders;

Broken bright red hot pepper 70-150 part;

Salt 6-12 part;

By lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and four kinds of bacterium liquid of methamidophos zymophyte suspension 7-13 part that 1:1:1:0.5 is mixed by volume;

Reduced sugar 2-6 part;

Water 1-20 part.

2. brown rice jealous woman capsicum according to claim 1, is characterized in that, described brown rice jealous woman capsicum is preferably formed by the raw material mixed culture fermentation of following weight portion:

100 parts of coarse rice powders;

Broken bright red hot pepper 90-110 part;

Salt 8-10 part;

Zymophyte suspension 9-11 part;

Reduced sugar 3-5 part;

Water 5-15 part.

3. brown rice jealous woman capsicum according to claim 1, is characterized in that, described brown rice jealous woman capsicum is preferably formed by the raw material mixed culture fermentation of following weight portion:

100 parts of coarse rice powders;

100 parts of broken bright red hot peppers;

9 parts of salt;

10 parts of zymophyte suspensions;

4 parts of reduced sugars;

10 parts, water.

4. according to the brown rice jealous woman capsicum described in claim 1 or 2 or 3, it is characterized in that, described coarse rice powder was the screenings of 60-80 order sub-sieve, and the raw material of coarse rice powder used is one or more the mixture in long-grained nonglutinous rice, polished rice or glutinous rice.

5. according to the brown rice jealous woman capsicum described in claim 1 or 2 or 3, it is characterized in that, described reduced sugar is one or more in fructose, glucose, lactose and maltose.

6. a processing method for brown rice jealous woman capsicum described in claim 1, is characterized in that comprising the steps:

(1) preparation of zymophyte suspension: lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus plantarum and methamidophos are expanded and cultivated step by step respectively according to universal method, be prepared into viable count and reach 10 ⁸bacterium liquid more than cfu/mL, then by these four kinds of bacterium liquid by volume the ratio of 1:1:1:0.5 be mixed and made into zymophyte suspension;

(2) spice: take coarse rice powder, broken bright red hot pepper, salt, reduced sugar, water by formula ratio and fully mix thoroughly;

(3) inoculation: access gained zymophyte suspension in step (1) in the material of mixing in step (2) by formula ratio, fully mix thoroughly;

(4) dress bottle/bag, fermentation: gained material in step (3) is packed in food stage packing plastics bag, or material bed lamination actual load is entered in food stage packing plastics/vial, temperature controlled fermentation after vacuum seal, fermentation temperature is 35-40 ℃, fermentation time 40～45 hours;

(5) sterilization, obtains.

7. the processing method of brown rice jealous woman capsicum according to claim 6, it is characterized in that, broken bright red hot pepper preparation method in step (2) is: choose that color and luster is scarlet, maturity is suitable, hardness is good, meat is thicker, free from insect pests, without the fresh chilli of scar, through sorting, remove base of a fruit handle, with cutmixer, be chopped into the fritter of 0.3～0.5cm * 0.3～0.5cm after cleaning up, draining the water, obtain.

8. the processing method of brown rice jealous woman capsicum according to claim 6, it is characterized in that, the preparation method of the coarse rice powder in step (2) is: choose without going mouldy, the brown rice of free from insect pests, after impurity elimination, elutriation, oven dry, with pulverizer, pulverized 60-80 mesh sieve, obtain.

9. the processing method of brown rice jealous woman capsicum according to claim 6, it is characterized in that, sterilization in step (5) is: the product after fermentation is put into water-bath retort, and under 65 ℃ of-70 ℃ of conditions, constant temperature keeps 12-15min, then in cold water, is quickly cooled to room temperature.