CN105410788A - Preparation technology of fresh pickled red chili - Google Patents
Preparation technology of fresh pickled red chili Download PDFInfo
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- CN105410788A CN105410788A CN201510754599.2A CN201510754599A CN105410788A CN 105410788 A CN105410788 A CN 105410788A CN 201510754599 A CN201510754599 A CN 201510754599A CN 105410788 A CN105410788 A CN 105410788A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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Abstract
The invention provides preparation technology of fresh pickled red chili. The technology comprises the following steps: step A, pre-treating the red chili; step B, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step C, fermenting the red chili treated in step A by the pickle liquid I prepared in step B, so that the fresh pickled red chili is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the treated red chili after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; step D, final-product processing, namely sequentially cutting, flavoring, packaging and sterilizing the fresh pickled red chili fermented in each time of the step C to obtain the final product. The technology shortens the preparation time of the fresh pickled red chili and improves the quality and taste of the fresh pickled red chili; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.
Description
Technical field
The present invention relates to the preparing technical field of pickles in fermented food, particularly the preparation technology of a kind of fresh bubble hot red pepper.
Background technology
Pickles are a kind of infuse product be processed into hygrometric state fermentation mode, are the one of catsup and pickled vegetables.Pickled vegetable making is easy, with low cost, nutrition health, local flavor are good to eat, be beneficial to storage.The primary raw material of pickles is various nutritious fresh vegetables, and the content of material such as its dietary fiber, moisture, carbohydrate, vitamin, mineral matter (calcium, iron, phosphorus etc.) enrich, and can meet human body needs.Pickles are rich in lactic acid, are generally 4.00 ~ 8.00g/kg, salty acid appropriateness, delicious and tender crisp, can improve a poor appetite, help digest, have certain health-care efficacy.According to test report, multiple pathogen can not grow in pickles, and such as dysentery bacillus is through 3 ~ 6h in pickles, and cholera bacteria 1 ~ 2h all can be killed.The traditional Chinese medical science also proves that pickles have effect of stomach invigorating dysentery.Roundworm egg appended on fresh vegetables, also can be dead because of anoxia asphyxia in the pickle jar of sealing, and therefore, pickles are a kind of not only nutritious but also fruits and vegetables product of health.
The custom of self-control pickles is all had in China's most area, particularly Sichuan.At present, mainly there is following problem in conventional Kimchi: 1, due to region restriction, pickles are not produced by traditional fermentation mode in some place; Even if 2 conditions are suitable for, traditional pickled vegetable making except needs formula rationally, salty moderate, the oily dirt free of acid and not being stained with except the skills such as unboiled water, also need carefully to safeguard that pickles water makes it be in dynamic equilibrium for a long time, as forgotten in good time maintenance, can cause pickle flavor not good, feel like jelly, the problem such as raw flower is even putrid and deteriorated; 3, brew time is long, at least all takes brewed 3 ~ 10 days ability and eats; 4, produce more nitrite in conventional Kimchi sweat, be unfavorable for that people are healthy; 5, people more and more focus on the prebiotic health care of food, and the lactic acid bacteria in pickles just has good prebiotic health care, but the viable lactic acid bacteria quantity in conventional Kimchi is little, can not reach prebiotic health-care efficacy; 6, soaked formula and soaked preparation technology follow conventional formulation and technique more, make pickle flavor can not get further lifting.
For the process technology of pickles, on the basis ensureing pickles nutrition and health, process the important directions that tasty and fresh pickles with health care are pickles Processing Technology Development further.If publication number is CN103120294A, name is called a kind of patent of invention of the pickles fast preparation method containing biodiasmin, preparation method disclosed in this patent comprises the steps: that (1) prepares lactobacillus suspension: lactic acid bacteria is expanded cultivation step by step, and the quantity be prepared into containing biodiasmin is greater than the lactobacillus suspension of 1.0 × 108CFU/mL; (2) prepare pickled vegetable fermentation liquor: take fresh vegetables as raw material, clean and be placed in pickle jar, add after the lactobacillus suspension of preparation in (1), salt solution and spice carry out mixed culture fermentation process, obtain pickled vegetable fermentation liquor; (3) seasoning zymotic fluid is prepared: get the pickled vegetable fermentation liquor in (2), add by every 100.00kg pickled vegetable fermentation liquor and be uniformly mixed without iodine common salt 0.50 ~ 2.00kg, sugar 5.00 ~ 20.00kg, lactic acid 0.20 ~ 1.00kg, calcium salt 0.50 ~ 2.00kg, spice leachate 1.00 ~ 5.00kg, be mixed with seasoning zymotic fluid; (4) pretreatment: fresh vegetables is clean, cutting, is placed in vacuum tank, is that 1:1 ~ 10 add penetrating fluid, carries out permeating and dewatering process according to mass ratio, and then centrifugal dehydration; Described penetrating fluid is made up of by mass percentage following composition: without iodine common salt 1.00 ~ 5.00% (G/G), sugar 20.00 ~ 50.00% (G/G), calcium salt 0.50 ~ 2.00% (G/G), and surplus is water; (5) finished product is prepared: in (4) pretreated vegetables, be the seasoning zymotic fluid that 1:1 ~ 10 ratio adds preparation in (3) according to mass ratio, carry out pickling process, then carry out centrifugal dehydration, finally carry out vacuum sealed package and obtain finished product.This patent has following deficiency: the lactic acid bacteria of 1, adding is that strain activity, bacterium number are in upset condition, cause operating process accurately not control by expanding the lactobacillus suspension cultivated; 2, be added with sugar in step (3), although can provide carbohydrate for lactic acid bacteria, the membership that adds of sugar promotes all growth of microorganism, and because it does not control miscellaneous bacteria quantity, the growth of miscellaneous bacteria can affect mouthfeel and the quality of pickles; 3, this patent system is long for the time of pickles, by first preparing pickled vegetable fermentation liquor, seasoning zymotic fluid, after again vegetables being carried out pretreatment, fermenting several hours can be ripe, but the preparation time of pickled vegetable fermentation liquor is 2 ~ 10 days, time is longer, and the later stage is in order to accelerate fermenting speed, adopt the method for vacuum infiltration to realize pickling, cost is high.
And for example, publication number is CN103829190A, and name is called the patent of invention of sweet potato pickles preparation technology, and disclosed in this patent, processing step is as follows: first by sweet potato clean, peeling, stripping and slicing, obtain sweet potato pickles raw material; Utilize MRS culture medium to cultivate again Lactobacillus plantarum, prepare leavening; By boiling water, be mixed with pickles water without iodine common salt, spice, leavening; Sweet potato raw material and the mixed culture fermentation of pickles water are obtained end product.There is viable count of lactobacillus and be in upset condition in this patent, actual when using equally, accurately can not control and fermentation time is long, mouthfeel is not good problem to quantity.
Summary of the invention
The object of the present invention is to provide the preparation technology of a kind of fresh bubble hot red pepper, by the control to vegetables pretreatment, soaked preparation, circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps the control of each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process, substantially reduce the preparation time of fresh bubble hot red pepper, promote quality and the mouthfeel of fresh bubble hot red pepper, be applicable to large-scale production, facilitate the development of pickles industry, there is good economic benefit.
In order to realize foregoing invention object, the present invention is achieved through the following technical solutions:
A preparation technology for fresh bubble hot red pepper, is characterized in that: described technique comprises the steps:
A, hot red pepper pretreatment: cleaned up by hot red pepper, cut, drain for subsequent use;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble described in the present invention is the trade name of fermented vegetable agent, and this fermented vegetable agent is by Lactobacillus plantarum 550(
lactobacillusplantaerun550) and Bu Shi lactobacillus 225(
lactobacillusbuchneri225) the compound lactobacillus powder be made into, it is ZL200810045263.9 that concrete preparation method has been recorded in the patent No., and denomination of invention is in the patent of invention of " a kind of leavening making pickles and preparation method thereof ", can buy acquisition on the market.
C, circulating fermentation: prepared by step B soaked I is used for the hot red pepper handled well in fermentation step A, obtain fresh bubble hot red pepper, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous print positive integer 1,2 successively, and 3,4 ..., such as: with soaked I fermentation hot red pepper, continuously ferment after 4 times, the 4th has been fermented soaked successively through centrifugal, lose water, supplement soaked II, add the process such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble; Add fermented vegetable again after process, continuously ferment after 4 times and carry out above-mentioned process to soaked again, now fermented altogether 8 times; By that analogy.In the present invention, appropriate hot red pepper being joined soaked middle fermenting-ripening is that fresh bubble hot red pepper is and has fermented once.
In practical operation, soaked I addition is 2/3 of jar cumulative volume, and hot red pepper addition is 1/2 of soaked I weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked I to rational position, if soaked spilling, cast out soaked I to the rational position of part.The mode that pickle jar sealing is best is get the plastic sheeting of two size to fits, nothing damage, and first tiling is placed after on altar mouth, and centre presses down and is adjacent to the water surface, and film edge spills altar limit; Second then tiles on altar mouth, and film edge spills altar limit, uses rubber cord to fasten.
D, product handling system: step C is fermented at every turn the fresh bubble hot red pepper that obtains successively through cutting, seasoning, packaging, after sterilization finished product; Seasoning is exactly by mix after add appropriate sodium isoascorbate, potassium sorbate, monosodium glutamate, salt in finished product evenly.
Further, in above-mentioned steps B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.2 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.10 ~ 0.22 part, lactic acid 0.10 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice concentrate 0.80 ~ 1.00 part.
The above-mentioned preparation method of soaked I is as follows:
A, add by the drinking water, salt, the bubble millet starch that take of filling a prescription in saucepan, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, here only water is extracted, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the happy U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
The preparation method of soaked II is similar, and difference does not only increase the happy U.S. lactic acid bacteria bacterium powder of good fortune note bubble in the last of step a.
After soaked I preparation, detect, require: viable count of lactobacillus is greater than 1.0 × 10
5cFU/g, salinity is 4.00 ~ 8.00g/100g, acidity is 2.00 ~ 8.00g/kg.Detection should be extracted the sample being no less than 100.00mL and detect.
In above-mentioned steps C, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, soakedly centrifugally to carry out continuously, centrifugal rear soaked in saccharomycete viable count < 1.0 × 10
3cFU/g.
In above-mentioned steps C, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II, make soaked amount equal with centrifugal front soaked amount.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02 ~ 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Described activation is dissolved in the warm water of 5 ~ 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h, and warm water temperature is 30 ~ 40 DEG C.
In step C, described detection, adjustment be first detect soaked in viable count of lactobacillus, acidity and salinity and acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, then adds spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of 100.00kg.
Adjustment about salinity and acidity: if testing result salinity is within the scope of 1.00 ~ 4.00g/100g, then direct according to namely will fermented vegetable weight 1.50 ~ 2.50% add without iodine common salt, if testing result salinity is not in the scope of 1.00 ~ 4.00g/100g, just first add and without iodine common salt, salinity adjusted in the scope of 1.00 ~ 4.00g/100g, and then by namely will 1.50 ~ 2.50% interpolations of fermented vegetable weight without iodine common salt; Acidity adjustment uses NaOH, if detecting acidity result is 5.01 ~ 8.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.20 ~ 0.39g adjusts, if the acidity result detected is 3.00 ~ 5.00g/kg, then reducing NaOH quality required for 1.00g/kg by the soaked acidity of 1L is that 0.30 ~ 0.55g adjusts.
The fermentation condition of described each hot red pepper is temperature 20 ~ 24 DEG C of condition lower seal fermentations 15 ~ 40 hours.
The preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
In step D, described sterilization is nuclear radiation sterilization, total number of bacteria < 500CFU/g after described irradiation.Concrete employing 60Co ~ gamma-rays, dosage is 1 ~ 5kGy.Adopt nuclear radiation sterilization, bactericidal effect is good, easy to operate.
In order to better ensure the stable of acidity and salinity in sweat, ensure that indices soaked in sealing and fermenting process meets the demands to greatest extent, ensure soaked quality, extend soaked service time, except the soaked hydrochlorate after the 4n time fermentation and salinity being detected, adjust, the hot red pepper of often having fermented all carries out detection and acid adjustment degree is 2.00 ~ 5.00g/kg to soaked, and tune salinity is 1.00 ~ 4.00g/100g.
Beneficial effect:
1, the present invention is strictly the links of fresh for control bubble hot red pepper preparation technology, simultaneously by specific for each link, closely, the combination of novelty, by to vegetables pretreatment, soaked preparation (comprising the preparation of spice concentrate), the control of circulating fermentation and product handling system step, especially soaked middle interpolation high good fortune note steeps each parameter and index in happy U.S. lactic acid bacteria bacterium powder and circulating fermentation process: as acidity, salinity adjustment controls, miscellaneous bacteria quantity and centrifugally lose water moisturizing, add the control of the critical processes such as the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble, make can not produce excessive nitrite salt in the present invention's fresh bubble hot red pepper sweat, and relative to the preparation of common pickles, preparation time of the present invention is short, hot red pepper idiotrophic retains better, Gao Fuji that the present invention is added with steeps happy U.S. lactic acid bacteria bacterium powder, Gao Fuji bubble is separated by happy U.S. lactic acid bacteria from pickle jar, use it for hot red pepper fermentation, the hot red pepper that making ferments obtains has had the lifting of matter relative to the bubble hot red pepper of prior art fermentation in quality and local flavor, overcomes the problems such as the sub-content of nitrous acid in long, soaked perishable, the obtained pickles during the fermentation of existing fermentation technique bubble hot red pepper fermentation time is high, the short time ferments causes bubble hot red pepper taste quality is bad,
In circulating fermentation of the present invention operation, soaked centrifugal can by removings such as the miscellaneous bacteria in soaked and impurity, particularly by the saccharomycete of soaked middle impact bubble hot red pepper mouthfeel, avoid soakedly go bad because of the pollution of miscellaneous bacteria, improve the mouthfeel of steeping hot red pepper; Lose water operation can lose on the one hand soaked in impurity and miscellaneous bacteria, the soaked stickum produced during the fermentation of minimizing that on the other hand can be appropriate, avoids the soaked raw problem such as colored, spoiled; Soaked II is supplemented after losing water, supplement each composition reduced during the fermentation, keep soaked dynamic equilibrium, thus ensure the local flavor of bubble hot red pepper, the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble is added again after mending bath, be conducive to the addition correctly calculating bacterium powder, ensure that viable count of lactobacillus is in indication range, ensure that fermentation effectively, is smoothly carried out; Be conducive to monitoring to soakedly detecting, adjusting and control soaked salinity, acidity during the fermentation after adding bacterium powder, make soaked indices in controlled range, avoid the adjustment difficulty caused after soaked index exceeds controlled range large, troublesome poeration, increase the problem of workload, or even soaked rotten after directly lose and cause waste, increase production cost.
In sum, the fresh bubble hot red pepper that the present invention obtains has higher innovation on quality, mouthfeel and manufacturing cycle, makes pickles industry be able to sustainable, sound development, has higher economic worth and social benefit.
2, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble made containing the lactic acid bacteria of separating from pickle jar in soaked I formula of the present invention, for steeping hot red pepper fermentation, the bubble hot red pepper that making ferments obtains has had the lifting of matter relative to the bubble hot red pepper of prior art fermentation in quality and local flavor, and this bacterium can directly utilize the sugar of vegetables itself to produce lactic acid, no longer the carbohydrate such as sugar are added in soaked, overcome prior art soaked in add sugar and cause varied bacteria growing, affect the problem of fermenting speed, soaked quality, pickle flavor and quality; Simultaneously by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and the specific collocation of other compositions in this formula in this formula, fully by the local flavor effective integration of various composition to steeping in hot red pepper, various local flavor brings out the best in each other, and makes to steep that hot red pepper is tasty and refreshing, giving off a strong fragrance and not stimulating.Soaked the added spice of the present invention is spice concentrate, with directly add compared with particulate form spice, fragrance is homogeneous, hot red pepper fermentation certain fragrance rear will be caused to give prominence to because of indivedual spice particle, cause products taste to differ, and the preparation method of spice concentrate is simple, during the fermentation, prepare lower batch of spice concentrate simultaneously, the prolongation of whole processing time can not be caused.
3, the present invention soaked I controls each process parameter in each step of preparation by strict, and according to brew millet starch, add bubble ginger, bubble garlic, add disodium ethylene diamine tetraacetate process, add acesulfame potassium, citric acid, lactic acid, monosodium glutamate, the operation in tandem of white wine, not only ensured soaked local flavor but also ensured soaked attractive in appearance, this method is not directly add bubble millet starch, but the water got after bubble millet starch is boiled wherein, fully be extracted the local flavor of millet starch, also not having other detritus stays in water, after also avoiding directly adding millet starch, millet starch steeps the problem causing pungent overweight for a long time, the mode leaving standstill process by adding disodium ethylene diamine tetraacetate carries out after-treatment to soaked, can fully and metal ion-chelant, form complex compound, greatly reduce soaked in harmful substance, also make the color and luster of goods attractive in appearance and stable.
4, in the present invention, the viable count of lactobacillus in soaked I controls be greater than 1.0 × 10
5cFU/g, salinity controls at 4.00 ~ 8.00g/100g, controlling pH at 2.00 ~ 8.00g/kg.The control of viable count of lactobacillus, can ensure the quantity of the lactic acid bacteria needed for fermented vegetable, and the bacterium number determined facilitates control time and temperature, when avoiding vegetable ripeness, there is excessive nitrite simultaneously; The conservative control of acidity and salinity, in the fermentation time of setting, ensures that the maturity of vegetables and mouthfeel reach best.
5, in the present invention, soaked after the 4n time vegetable ripeness need through centrifugal removing miscellaneous bacteria and impurity, it is centrifugal is be fed in centrifuge by the soaked speed with 7 ~ 11L/min, centrifugal with 10000 ~ 16000r/min rotating speed, centrifugal efficiency is high, effective, centrifugal rear soaked middle saccharomycete viable count < 1.0 × 10
3cFU/g, avoids miscellaneous bacteria to affect the mouthfeel of sweat and fresh bubble hot red pepper.Further preferably, centrifugate retains by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, accept or reject soaked according to a specific ratio, strictly can control the content of miscellaneous bacteria, the flavor substance that the fermentation of stable bubble hot red pepper is formed, ensure the mouthfeel of fresh bubble hot red pepper, and continue to use part Shang batch soaked, play the effect of controlling cost.
6, in the present invention, soaked centrifugal after, supplement soaked II, after making to supplement, soaked amount is equal with centrifugal front soaked amount, and soaked the reaching in altar is remained basically stable with when brewed first batch, ensures soakedly just to be flooded by hot red pepper.The difference of soaked II and soaked I is: do not remember containing high good fortune in soaked II and steep happy U.S. lactic acid bacteria bacterium powder, after having added soaked II in bubble altar, add bacterium powder again, can accurately, convenient every 100kg of calculating soaked in the amount of the required happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble added, reach fermentation processes more accurately.
7, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble in the present invention first activates before use, be dissolved in the warm water of 5 ~ 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 0.5 ~ 2h, lactic acid bacteria after activation uses in 60min, this kind of activation method ensure that to greatest extent lactic acid bacteria enter soaked after high activity, improve the utilization rate of lactic acid bacteria.
8, in step C of the present invention, a measuring and adjustation process is had to soaked after supplementing soaked II, the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, specifically for be soaked acidity and salinity, after detecting, acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, the ripe environment of hot red pepper can be ensured, and ensure suitable mouthfeel, seasoning a little after later stage maturation; After centrifugal, lose the soaked of part, lost part spice concentrate simultaneously, add spice concentrate in the ratio of the soaked interpolation 0.50 ~ 1.50L of every 100.00kg after the adjustment, ensure certain fragrance, enrich the mouthfeel of fresh bubble hot red pepper.
9, pickles of often criticizing of the present invention are all that this condition bottom fermentation can ensure mouthfeel and the local flavor of pickles further 20 ~ 24 DEG C of condition lower seal fermentations 15 ~ 40 hours.
10, spice concentrate employing special formulation of the present invention, sealing immersion prepare for 20 ~ 40 days, and simple to operation, be fully extracted the flavor components in spice, concentrate taste is homogeneous simultaneously.
Detailed description of the invention
Below by detailed description of the invention, the present invention is described.
Embodiment 1
A preparation technology for fresh bubble hot red pepper, described technique comprises the steps:
A, by hot red pepper pretreatment; Specific as follows, hot red pepper selects: maturity is good, and color goes in red one day from aubergine; Plucking time is no more than 24 hours hot red peppers; Appearance immaculate, good evenness; Color is homogeneous to take on a red color.Carry out an acceptance inspection according to above requirement, select the hot red pepper of acceptance(check), excision bush redpepper stem, cleans up, cuts into the strip that 0.8cm is wide, drain.
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the hot red pepper handled well in fermentation step A, when fermenting to the 4n time, the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively;
Fermentation carries out in bubble altar in this step, in bubble altar, the addition of soaked I is 2/3 of jar cumulative volume, hot red pepper neatly joins in altar, addition is 1/2 of soaked weight, soaked liquid level distance altar mouth appropriate distance is 5.00 ~ 10.00cm, if the too low need of liquid level supplement soaked to rational position, if soaked spilling, cast out part soaked; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 16 fermentations, obtains the fresh bubble hot red pepper of 16 batches, in sweat, respectively to the 4th, ferment for 8 times, 12 times, 16 times after soaked carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder; The present embodiment ferment each time the fresh bubble hot red pepper mouthfeel acid that obtains salty suitable, quality is tender and crisp, salinity is at 1.00 ~ 4.00g/100g, and acidity is at 2.00 ~ 5.00g/kg, and the hot red pepper after maturation goes out altar, for subsequent use after dripping into point-like after draining;
D, product handling system: the fresh bubble hot red pepper obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.Concrete operations be the hot red pepper cut is added appropriate sodium isoascorbate, potassium sorbate, monosodium glutamate, salt carries out spice; Then carry out loading amount, sealing, every packed hot red pepper 4 ~ 5 is good; Sealing uses vacuum packing machine to carry out sealing of finding time, vacuum 200Pa, evacuated time 20s, and cool time, 20s, sealed time 20s.
Embodiment 2
A preparation technology for fresh bubble hot red pepper, comprises the steps:
For subsequent use after A, hot red pepper pretreatment, pretreatment is carried out according to pretreatment mode in embodiment 1;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the hot red pepper handled well in fermentation step A, when fermenting to the 4n time, the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively;
D, product handling system: the fresh bubble hot red pepper obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In above-mentioned steps B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 parts, bubble 0.20 part, ginger, bubble 0.10 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.01 part, lactic acid 0.10 part, without iodine common salt 2.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice concentrate 0.80 part.
The present embodiment has carried out altogether 20 fermentations, obtains the fresh bubble hot red pepper of 20 batches, in sweat, respectively to the 4th, ferment for 8 times, 12 times, 16 times, 20 times after soaked carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder.
Embodiment 3
The present embodiment and embodiment 2 difference be:
Soaked I of the present embodiment comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.20 parts, bubble 0.40 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.15 part, lactic acid 0.22 part, without iodine common salt 4.00 parts, monosodium glutamate 1.10 parts, white wine 0.15 part, spice concentrate 0.90 part.
Viable count of lactobacillus in described soaked I is 3.5 × 10
5cFU/g, salinity is 5.00g/100g, acidity is 5.00g/kg.
Embodiment 4
The difference of the present embodiment and embodiment 2 is:
Soaked I of the present embodiment comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.30 parts, bubble 0.65 part, ginger, bubble 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.05 part, happy U.S. 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.22 part, lactic acid 0.36 part, without iodine common salt 6.00 parts, monosodium glutamate 1.45 parts, white wine 0.20 part, spice concentrate 1.00 parts.
Viable count of lactobacillus in described soaked I is 4.2 × 10
5cFU/g, salinity controls as 6.00g/100g, controlling pH are 6.00g/kg.
Embodiment 5
A preparation technology for fresh bubble hot red pepper, comprises the steps:
For subsequent use after A, hot red pepper pretreatment, its pretreatment is carried out according to preprocess method in embodiment 1;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the hot red pepper handled well in fermentation step A, when fermenting to the 4n time, the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively; The present embodiment has carried out altogether 28 fermentations, obtains 28 batches of fresh bubble hot red peppers, in sweat, respectively to the 4th, 8,12,16,20,24,28, soaked after secondary fermentation carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
D, product handling system: the fresh bubble hot red pepper obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In above-mentioned steps B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.00 parts, bubble 0.40 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.08 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.15 part, lactic acid 0.20 part, without iodine common salt 4.00 parts, monosodium glutamate 0.70 part, white wine 0.10 part, spice concentrate 0.90 part.
The preparation method of soaked I is as follows: a, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 10min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 30min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula; B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
The present embodiment soaked I in viable count of lactobacillus equal 2.3 × 10
5cFU/g, salinity controls as 4.00g/100g, controlling pH are 3.00g/kg.
Embodiment 6
The difference of the present embodiment and embodiment 5 is:
Soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 3.00 parts, bubble 0.50 part, ginger, bubble 0.30 part, garlic, disodium ethylene diamine tetraacetate 0.04 part, happy U.S. 0.03 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.20 part, lactic acid 0.20 part, without iodine common salt 3.00 parts, monosodium glutamate 1.25 parts, 60 ° of white wine 0.20 part, spice concentrate 1.00 parts.
The present embodiment millet starch boils 20min;
Adding the standing processing time after disodium ethylene diamine tetraacetate is 60min;
Add bubble ginger, the brew time of bubble garlic is 18h.
Embodiment 7
A preparation technology for fresh pickles, comprises the steps:
For subsequent use after A, hot red pepper pretreatment; Its pretreatment is carried out according to preprocess method in embodiment 1;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the hot red pepper handled well in fermentation step A, when fermenting to the 4n time, the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively; The present embodiment has carried out altogether 40 fermentations, obtains 40 batches of fresh bubble hot red peppers, in sweat, soaked after respectively the 4th, 8,12,16,20,24,28,32,36,40 time being fermented carry out centrifugal, lose water, moisturizing, add the powder process such as bacterium;
D, product handling system: the fresh bubble hot red pepper dish obtained that at every turn fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In step C, described centrifugal be that the soaked speed with 7L/min is fed in centrifuge, centrifugal with 10000r/min rotating speed, described centrifugal rear saccharomycete viable count 1.3 × 10
2cFU/g.
In step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement 30.00% of centrifugal front soaked weight soaked II make soaked amount equal with centrifugal front soaked amount.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Embodiment 8
The difference of the present embodiment and embodiment 7 is:
In the present embodiment, in step C, centrifugal is be fed in centrifuge by the soaked speed with 9.00L/min, centrifugal with 12000r/min rotating speed, described centrifugal rear saccharomycete viable count 4.5 × 10
2cFU/g.
In step C, losing water, supplementing soaked II is soaked after centrifugal retained by 80.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II of 20.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.03% of the soaked weight after supplementary soaked II; The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble needs first to activate before addition.
Embodiment 9
The difference of the present embodiment and embodiment 7 is:
In the present embodiment, in step C, centrifugal is be fed in centrifuge by the soaked speed with 11L/min, centrifugal with 16000r/min rotating speed, centrifugal rear saccharomycete viable count 7.0 × 10
2cFU/g.
In step C, losing water, supplementing soaked II is soaked after centrifugal retained by 90% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II of 10.00% of centrifugal front soaked weight and make soaked amount equal with centrifugal front soaked amount.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.04% of the soaked weight after supplementary soaked II; The happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Embodiment 10
A preparation technology for fresh bubble hot red pepper, described technique comprises the steps:
A, by for subsequent use after hot red pepper pretreatment; Its pretreatment is carried out according to preprocess method in embodiment 1;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, step B is prepared soaked I be used for the hot red pepper handled well in fermentation step A, when fermenting to the 4n time, the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively; Carry out in bubble altar in the fermentation of this step, it operates identical to addition, the addition of hot red pepper, the bubble altar level control of soaked I with this step in embodiment 1; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 48 fermentations, obtains 48 batches of fresh bubble hot red peppers, in sweat, soaked after respectively the 4th, 8,12,16,20,24,28,32,36,40,44,48 time being fermented carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
D, product handling system: the fresh bubble hot red pepper obtained of at every turn being fermented by step C obtains finished product successively after seasoning, packaging, sterilization.
In step B, described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 2.00 parts, bubble 0.60 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.22 part, lactic acid 0.28 part, without iodine common salt 4.00 parts, monosodium glutamate 1.00 parts, white wine 0.20 part, spice concentrate 1.00 parts.
The described preparation process of soaked I is as follows:
A, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 15min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 45min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
Viable count of lactobacillus in soaked I is 3.9 × 10
5cFU/g, salinity controls as 4.00g/100g, controlling pH are 2.00g/kg.
In step C, centrifugal is be fed in centrifuge by the soaked speed with 7L/min, centrifugal with 14000r/min rotating speed, centrifugal rear saccharomycete viable count 2.7 × 10
2cFU/g.
In step C, losing water, supplementing soaked II is soaked after centrifugal retained by 80% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement and soaked II make soaked amount equal with centrifugal front soaked amount, magnitude of recruitment is 20.00% of centrifugal front soaked weight.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.035% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
Activation is dissolved in the warm water of 7 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 30min.
In step C, detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00g/kg, salinity is adjusted to 1.00g/kg, then presses 100.00kg soaked interpolation 0.50L spice concentrate.
The described fermentation condition of fresh bubble hot red pepper of often criticizing is for the 40h that ferment at temperature 20 DEG C of condition lower seals.
The preparation method of spice concentrate is as follows: take drinking water 80 parts, bubble millet starch 1.50 parts, dried flower green pepper 0.30 part, anistree 0.10 part, tsaoko 0.06 part, 0.06 part, cassia bark, fennel seeds 0.05 part, fragrant fruit 0.04 part add in bubble altar, after sealing brewed 25 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
In step D, sterilization mode is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, and dosage is 1kGy, total number of bacteria < 500CFU/g after irradiation.
In step C, to detect and adjust acidity be 2.00g/kg to a collection of fresh bubble hot red pepper of often having fermented to soaked, and tune salinity is 1.00g/100g.
Embodiment 11
The difference of the present embodiment and embodiment 10 is:
The fermentation temperature of the present embodiment is 24 DEG C, and fermentation time is 15h.
Embodiment 12
A preparation technology for fresh bubble hot red pepper, comprises the steps:
A, by for subsequent use after hot red pepper pretreatment; Its pretreatment is carried out according to preprocess method in embodiment 1;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, circulating fermentation: prepared by step B soaked I is used for the hot red pepper handled well in fermentation step A, when fermenting to the 4n time, the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous positive integer successively;
The fermentation of this step is carried out in bubble altar, its to soaked I addition, and the addition of hot red pepper, the level control of bubble altar operate identical with this step in embodiment 1; The value of n is specifically determined according to quality soaked in real attenuation; The present embodiment has carried out altogether 16 fermentations, obtains the fresh bubble hot red pepper of 16 batches, in sweat, respectively to the 4th, 8 times, 12 times, 16 times, ferment after soaked carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder;
D, product handling system: step C is fermented at every turn obtain fresh bubble hot red pepper successively after seasoning, packaging, sterilization finished product.
In step B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.20 parts, bubble 0.50 part, ginger, bubble 0.20 part, garlic, disodium ethylene diamine tetraacetate 0.03 part, happy U.S. 0.05 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.02 part, citric acid 0.15 part, lactic acid 0.30 part, without iodine common salt 3.00 parts, monosodium glutamate 0.80 part, white wine 0.15 part, spice concentrate 0.90 part.
The preparation method of soaked I is as follows: a, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 12min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 22h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 42min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula; B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
After testing, the present embodiment soaked I in viable count of lactobacillus be 7.2 × 10
5cFU/g, salinity is adjusted to 8.00g/100g, acidity is adjusted to 8.00g/kg, regulates salinity to realize by adding salt, regulates acidity to realize by adding NaOH; During actual use, when soaked acidity is 5.01 ~ 8.00 time, it is 0.20 ~ 0.39g that the soaked acidity of 1L reduces NaOH quality required for 1.00g/kg, and when soaked acidity is 3.00 ~ 5.00 time, it is 0.30 ~ 0.55g that the soaked acidity of 1L reduces NaOH quality required for 1g/kg.
In above-mentioned steps C, centrifugal is be fed in centrifuge by the soaked speed with 11L/min, centrifugal with 16000r/min rotating speed, and centrifugal rear saccharomycete viable count after testing, is 2.1 × 10 after the saccharomycete viable count detection of the present embodiment
2cFU/g.
In above-mentioned steps C, losing water, supplementing soaked II is soaked after centrifugal retained by 75.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II, the described magnitude of recruitment of soaked II is 25.00% of centrifugal front soaked weight.
In above-mentioned steps C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition, and the concrete grammar of activation is as follows: be dissolved in the warm water of 10 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 1h; Detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 5.00g/kg, salinity is adjusted to 4.00g/kg, then presses 100.00kg soaked interpolation 1.50L spice concentrate.
The preparation method of above-mentioned spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.60 parts, dried flower green pepper 0.40 part, anistree 0.12 part, tsaoko 0.07 part, 0.07 part, cassia bark, fennel seeds 0.07 part, fragrant fruit 0.07 part add in bubble altar, after sealing brewed 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
The a collection of fresh pickles that often fermented in the present embodiment all will detect soaked, and adjust acidity to 5.0g/kg, and salinity is to 4.0g/100g.
In above-mentioned steps D, sterilization is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, dosage for after irradiation described in 3kGy, total number of bacteria < 500CFU/g.
The present embodiment has carried out altogether 32 fermentations, obtains the fresh bubble hot red pepper of 32 batches, in sweat, soaked after respectively the 4th, 8,12,16,20,24,28,32 time being fermented carry out centrifugal, lose water, moisturizing, add the process such as bacterium powder.
Embodiment 13
The difference of the present embodiment and embodiment 12 is, its fermentation temperature is 22 DEG C, and the time is 25h.A collection of fresh bubble hot red pepper of often having fermented all will detect soaked, and adjusts acidity to 2.70g/kg, salinity 4.00g/100g.
Embodiment 14
The difference of the present embodiment and embodiment 12 is:
In step B, soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 parts, bubble 0.20 part, ginger, bubble 0.10 part, garlic, disodium ethylene diamine tetraacetate 0.01 part, happy U.S. 0.01 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 part, citric acid 0.10 part, lactic acid 0.10 part, without iodine common salt 6.00 parts, monosodium glutamate 1.45 parts, white wine 0.10 part, spice concentrate 0.80 part.
The preparation method of soaked I is as follows: a, add in saucepan take by filling a prescription drinking water, without iodine common salt, bubble millet starch, be heated to boil and material water be extracted into cooling bath after continuing 18min and be cooled to room temperature, then add bubble ginger by formula, steep garlic; After 24h, add the disodium ethylene diamine tetraacetate taken by formula, be dissolved in completely and expect in water and stir, after leaving standstill material water 55min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula; B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
Viable count of lactobacillus in soaked I is 1.0 × 10
7cFU/g, salinity is adjusted to 5.00g/100g, acidity is adjusted to 5.00g/kg, regulates salinity to realize by adding salt, regulates acidity to realize by adding NaOH; During actual use, when soaked acidity is 5.01 ~ 8.00 time, it is 0.20 ~ 0.39g that the soaked acidity of 1L reduces NaOH quality required for 1.00g/kg, and when soaked acidity is 3.00 ~ 5.00 time, it is 0.30 ~ 0.55g that the soaked acidity of 1L reduces NaOH quality required for 1.00g/kg.
In step C, centrifugal is be fed in centrifuge by the soaked speed with 8L/min, centrifugal with 12000r/min rotating speed, and centrifugal rear saccharomycete viable count controls at < 1.0 × 10
3cFU/g is 3.2 × 10 after the saccharomycete viable count detection of the present embodiment
2cFU/g.
In step C, losing water, supplementing soaked II is soaked after centrifugal retained by 78.00% of centrifugal front soaked weight, and residue is cast out, then to retain soaked in supplement soaked II, the described magnitude of recruitment of soaked II is 22% of centrifugal front soaked weight.
In step C, the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble is the 0.30g/kg of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition, and the concrete grammar of activation is as follows: be dissolved in the warm water of 5 times amount by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble and activate 2h; Detect, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 3.00g/kg, salinity is adjusted to 3.00g/100g, then presses 100.00kg soaked interpolation 1.00L spice concentrate.
The temperature of the fermentation of the present embodiment is 21 DEG C, and the time is 30h.
The preparation method of above-mentioned spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 parts, dried flower green pepper 0.20 part, anistree 0.08 part, tsaoko 0.04 part, 0.04 part, cassia bark, fennel seeds 0.04 part, fragrant fruit 0.04 part add in bubble altar, after sealing brewed 15 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
A collection of fresh bubble hot red pepper of often having fermented in the present embodiment all will detect soaked, and adjusts acidity to 2.00g/kg, and salinity is to 3.10g/100g.
In step D, sterilization is nuclear radiation sterilization, specifically adopts 60Co ~ gamma-rays, and dosage is total number of bacteria < 500CFU/g after irradiation described in 5kGy.
Claims (11)
1. a preparation technology for fresh bubble hot red pepper, is characterized in that: described technique comprises the steps:
Cut after A, hot red pepper clean up, drain for subsequent use;
B, prepare soaked I and soaked II, for subsequent use, wherein, the difference of soaked I and soaked II is that soaked I with the addition of the happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble, and soaked II does not add the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble;
C, circulating fermentation: prepared by step B soaked I is used for the hot red pepper handled well in fermentation step A, obtain fresh bubble hot red pepper, when fermenting to the 4n time, after the 4n time is fermented soaked successively through centrifugal, lose water, supplement soaked II, add the hot red pepper being used further to after high good fortune note steeps the U.S. lactic acid bacteria bacterium powder of pleasure, detection, adjustment process handle well in fermentation step A; Described n gets continuous print positive integer successively;
D, product handling system: step C ferments the fresh bubble hot red pepper obtained at every turn successively must finished product after seasoning, packaging, sterilization.
2. the preparation technology of a kind of fresh bubble hot red pepper according to claim 1, it is characterized in that: in step C, described losing water, supplementing soaked II is soaked after centrifugal retained by 70.00 ~ 90.00% of centrifugal front soaked weight, residue is cast out, then to retain soaked in supplement soaked II and make soaked amount equal with centrifugal front soaked amount, described centrifugal be that the soaked speed with 7 ~ 11L/min is fed in centrifuge, centrifugal with 10000 ~ 16000r/min rotating speed, described centrifugal rear soaked middle saccharomycete viable count < 1.0 × 10
3cFU/g.
3. the preparation technology of a kind of fresh bubble hot red pepper according to claim 1, is characterized in that: in step C, and the addition of the happy U.S. lactic acid bacteria bacterium powder of described high good fortune note bubble is 0.02 ~ 0.04% of the soaked weight after supplementary soaked II; The described happy U.S. lactic acid bacteria bacterium powder of Gao Fuji bubble first activates before addition.
4. the preparation technology of a kind of fresh bubble hot red pepper according to claim 1, is characterized in that: in step C, and described fermentation is at temperature 20 ~ 24 DEG C of condition lower seal fermentation 15 ~ 40h.
5. the preparation technology of a kind of fresh bubble hot red pepper according to claim 1, it is characterized in that: in stepb, described soaked I comprises following raw material by weight: drinking water 100.00 parts, bubble millet starch 1.00 ~ 3.30 parts, bubble 0.20 ~ 0.65 part, ginger, bubble 0.10 ~ 0.33 part, garlic, disodium ethylene diamine tetraacetate 0.01 ~ 0.05 part, happy U.S. 0.01 ~ 0.10 part, the lactic acid bacteria bacterium powder of Gao Fuji bubble, acesulfame potassium 0.01 ~ 0.02 part, citric acid 0.1 ~ 0.22 part, lactic acid 0.1 ~ 0.36 part, without iodine common salt 2.00 ~ 6.00 parts, monosodium glutamate 0.70 ~ 1.45 part, white wine 0.10 ~ 0.20 part, spice concentrate 0.80 ~ 1.00 part.
6. the preparation technology of a kind of fresh bubble hot red pepper according to claim 5, is characterized in that: the described preparation process of soaked I is as follows:
A, add by the drinking water, salt, the bubble millet starch that take of filling a prescription in saucepan, be heated to boil and material water be extracted into cooling bath after continuing 10 ~ 20min and be cooled to room temperature, then bubble ginger, bubble garlic is added by formula, after 18 ~ 24h, add by the disodium ethylene diamine tetraacetate taken of filling a prescription, be dissolved in completely and expect in water and stir, after leaving standstill material water 30 ~ 60min, add and take and the U.S. lactic acid bacteria bacterium powder activating solution of the Gao Fuji activated bubble pleasure by formula;
B, take acesulfame potassium, citric acid, lactic acid, monosodium glutamate, white wine and spice concentrate by formula and be dissolved in the material water that step a prepares, stir, obtain soaked I.
7. the preparation technology of a kind of fresh bubble hot red pepper according to claim 3 or 6, is characterized in that: described activation is dissolved in the warm water of 5 ~ 10 times by the happy U.S. lactic acid bacteria bacterium powder of high good fortune note bubble activating 0.5 ~ 2h.
8. the preparation technology of a kind of fresh bubble hot red pepper according to claim 5, is characterized in that: the viable count of lactobacillus in described soaked I is greater than 1.0 × 10
5cFU/g, controlling pH is 2.00 ~ 8.00g/kg, and it is 4 ~ 8.00g/100g that salinity controls.
9. the preparation technology of a kind of fresh bubble hot red pepper according to claim 1, it is characterized in that: in step C, described detection, adjustment be first detect soaked in acidity and salinity acidity is adjusted to 2.00 ~ 5.00g/kg, salinity is adjusted to 1.00 ~ 4.00g/100g, then add spice concentrate, to be that 100.00kg is soaked add 0.50 ~ 1.50L to the adding proportion of described spice concentrate.
10. the preparation technology of a kind of fresh bubble hot red pepper according to claim 1 or 7, it is characterized in that: the preparation method of described spice concentrate is as follows: take drinking water 80.00 parts, bubble millet starch 1.50 ~ 1.60 parts, dried flower green pepper 0.20 ~ 0.40 part, anistree 0.08 ~ 0.12 part, tsaoko 0.04 ~ 0.07 part, 0.04 ~ 0.07 part, cassia bark, fennel seeds 0.04 ~ 0.07 part, fragrant fruit 0.04 ~ 0.07 part add in bubble altar, after sealing brewed 15 ~ 40 days, pull spice out, the sealing of spice concentrate is kept for subsequent use.
The preparation technology of 11. a kind of fresh bubble hot red peppers according to claim 1, it is characterized in that: in step D, described sterilization is nuclear radiation sterilization, total number of bacteria < 500CFU/g after described irradiation.
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| CN106722835A (en) * | 2017-01-24 | 2017-05-31 | 湖南农业大学 | A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce |
| CN108125169A (en) * | 2017-12-29 | 2018-06-08 | 四川福欣食品有限公司 | A kind of method with processing pickles water production chilli green pepper embryo |
| CN108450855A (en) * | 2017-12-29 | 2018-08-28 | 四川福欣食品有限公司 | A method of producing chilli green pepper embryo |
| CN108719886A (en) * | 2018-04-26 | 2018-11-02 | 凤冈县凤源食品有限责任公司 | A Pickled Pepper Recipe |
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| CN106722835A (en) * | 2017-01-24 | 2017-05-31 | 湖南农业大学 | A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce |
| CN106722835B (en) * | 2017-01-24 | 2020-04-03 | 湖南农业大学 | A method for processing dry chili sauce by utilizing chili juice, a by-product of fermented chili processing enterprises |
| CN108125169A (en) * | 2017-12-29 | 2018-06-08 | 四川福欣食品有限公司 | A kind of method with processing pickles water production chilli green pepper embryo |
| CN108450855A (en) * | 2017-12-29 | 2018-08-28 | 四川福欣食品有限公司 | A method of producing chilli green pepper embryo |
| CN108719886A (en) * | 2018-04-26 | 2018-11-02 | 凤冈县凤源食品有限责任公司 | A Pickled Pepper Recipe |
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