CN108651921A - A kind of preparation method of fermentation bubble green pepper and the pickled chilli flavor packet that ferments - Google Patents
A kind of preparation method of fermentation bubble green pepper and the pickled chilli flavor packet that ferments Download PDFInfo
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of fermentation bubble green pepper and the preparation method for the pickled chilli flavor packet that ferments.The preparation method of the fermentation bubble green pepper, includes the following steps：1）Compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；2）By capsicum, step 1）Obtained compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and water mixing, ferments, obtains the first bubble green pepper；3）Take out step 2）Then the first obtained bubble green pepper is steeped again in multiple bubble solution, the solution of bubble again includes salt, citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water, obtains the fermentation bubble green pepper.Production method of the present invention is simple, safe operation, and fermentation bubble green pepper bright yellow color obtained, mouthfeel are crisp and refreshing, the sour Flavor of fermentation is strong, and long fresh-keeping period, fermentation is fast, and salt content is low low with content of nitrite.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to the preparation of a kind of fermentation bubble green pepper and the pickled chilli flavor packet that ferments
Method.
Background technology
Pickles pass on so far always as the cooking culture representative in China, while pickles are as a kind of health, delicious hair
Ferment product, it is deep always to be liked by numerous people.Capsicum is flavouring common on people's dining table and delicious dish, especially exists
Guizhou, Yunnan, Sichuan and Hunan etc. are regional, are particularly subject to people and like.Modern study finds, the capsicum tincture in capsicum and capsicum
Alkali, it is for oral administration to have the function of stomach invigorating, promote appetite, improve digestion.
Bubble green pepper is commonly called as " fish spicy ", is distinctive seasoning in Sichuan cuisine.Bubble green pepper has color and luster glow, is peppery without in dry, peppery
Slightly sour feature.The bubble green pepper processed with conventional method, delicate flavour is just lost after general ten days, becomes increasingly sourer, and
For acid without crisp, bubble green pepper is in flat soft shape, and either mouthfeel and shape all changes greatly.
Invention content
In view of the foregoing deficiencies of prior art, the purpose of the present invention is to provide a kind of fermentation bubble green pepper and fermentation bubble green peppers
The preparation method of flavor packet.The preparation method of the fermentation bubble green pepper, includes the following steps：1) compound lactobacillus glucose is molten
Liquid activates, and obtains compound lactobacillus liquid；The compound lactobacillus include Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and
Bifidobacterium adolescentis；2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1),
It ferments, obtains the first bubble green pepper；3) the first bubble green pepper that step 2) obtains is taken out, is then steeped again in multiple bubble solution, it is described multiple
It includes salt, citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water to steep solution, obtains the fermentation bubble green pepper.This hair
Bright production method is simple, safe operation, and fermentation bubble green pepper bright yellow color obtained, mouthfeel are crisp and refreshing, the sour Flavor of fermentation is strong, insurance
Phase is long, and fermentation is fast, and salt content is low low with content of nitrite.
In order to achieve the above objects and other related objects, first aspect present invention provides a kind of preparation side of fermentation bubble green pepper
Method includes the following steps：
1) compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes dry
Lactobacillus paracasei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；
2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1), is sent out
Ferment obtains the first bubble green pepper；
3) take out obtained the first bubble green pepper of step 2), then steeped again in multiple bubble solution, it is described steep again solution include salt,
Citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water obtain the fermentation bubble green pepper.
First bubble green pepper is the bubble green pepper obtained after capsicum is fermented.
Preferably, further include one or more in following technical characteristic in step 1)：
1) a concentration of 2~5wt% of glucose solution, such as 2~3wt%, 3~4wt% or 4~5wt%；
2) compound lactobacillus is connected to glucose solution with 2~4% inoculum concentrations, and such as 2~2.5%, 2.5~3% or 3~4%；
3) soak time is 12~24 hours, such as 12~16 hours, 16~20 hours or 20~24 hours；
4) activation temperature is 20~25 DEG C, such as 20~22 DEG C, 22~23 DEG C or 23~25 DEG C.
Preferably, in step 1), Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis quality
Than being 1：4~7：2~5：1~3.5, if the mass ratio of Lactobacillus casei and lactobacillus fermenti is 1：4~5.5,1：5.5~6 or
1：6~7；The mass ratio of Lactobacillus casei and lactobacillus plantarum is 1：2~3,1：3~4 or 1：4~5；Lactobacillus casei and youth
The mass ratio of Bifidobacterium Bifidum is 1：1~2,1：2~2.5 or 1：2.5~3.5.
The Classification system of Lactobacillus casei is Lactobacillus casei, and the Classification system of lactobacillus fermenti is
The Classification system of Lactobacillus fermentium, lactobacillus plantarum are Lactobacillus plantarum, and the youth is double
The Classification system of discrimination bacillus is Bifidobacterium adolescentis.
Preferably, further include one or more in following technical characteristic in step 2)：
1) crispness retaining agent includes calcium chloride and glacial acetic acid, and the mass ratio of calcium chloride and glacial acetic acid is 1：1~2, such as 1：1~1.5,
1：1.5~1.8 or 1：1.8~2；
2) antioxidant includes sodium ascorbate and citric acid, and the mass ratio of sodium ascorbate and citric acid is 1：1.5~3,
Such as 1：1.5~2,1：2~2.5 or 1：2.5~3；
3) total weight of compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water obtained with capsicum, step 1),
Capsicum is 40~50%, such as 40~43%, 43~45% or 45~50%, compound lactobacillus liquid is 0.005~0.01%, such as
0.005~0.006%, 0.006~0.008% or 0.008~0.01%, salt is 10~12%, such as 10~10.5%, 10.5
~11% or 11~12%, crispness retaining agent is 0.2~0.5%, such as 0.2~0.3%, 0.3~0.4% or 0.4~0.5%, antioxygen
Agent is 0.3~0.5%, such as 0.3~0.4%, 0.4~0.45% or 0.45~0.5%, water is 37~49.5%, such as 37~
39.295%, 39.295~43.292%, 43.292~45.594%, 45.594~47.24% or 47.24~49.5%；
4) the mixed liquor cycle in step 2) is evacuated to the upper layer of capsicum.
Preferably, in step 2), ferment at 25~30 DEG C, such as 25~26 DEG C, 26~28 DEG C or 28~30 DEG C, until with
The acidity of lactic acid meter is 0.5~1.5wt%, such as 0.5~0.7wt%, 0.7~1.0wt% or 1.0~1.5wt%.
Preferably, in step 2), capsicum is in compound lactobacillus liquid, salt, crispness retaining agent, the antioxidant obtained with step 1)
Before being mixed with water, with saline sook, the mass percent of salt is 10~12% in brine, such as 10~11%, 11~
11.5% or 11.5~12%, soaking time is 2~3 days.
Preferably, in step 3), the total weight of solution is steeped with the first bubble green pepper and again, and the first bubble green pepper is 45~50%, such as
45~46%, 46~48% or 48~50%, salt is 10~12%, such as 10~11%, 11~11.5% or 11.5~12%,
Citric acid is 0.3~0.5%, such as 0.3~0.4%, 0.4~0.45% or 0.45~0.5%, glacial acetic acid is 0.2~0.5%,
Such as 0.2~0.3%, 0.3~0.4% or 0.4~0.5%, sodium ascorbate is 0.2~0.6%, such as 0.2~0.3%, 0.3~
0.4% or 0.4~0.6%, sodium pyrosulfite is 0.01~0.03%, such as 0.01~0.02% or 0.02~0.03%, water is
36.5~44%, such as 36.5~37.78%, 37.78~39.44%, 39.44~41.67%, 41.67~42.99% or
42.99~44%.
Preferably, it in step 3), is steeped again at 25~30 DEG C, such as 25~26 DEG C, 26~28 DEG C or 28~30 DEG C, Zhi Daofa
The water content of ferment bubble green pepper is 70~85wt%, such as 70~75wt%, 75~80wt% or 80~85wt%.
Second aspect of the present invention provides a kind of preparation method of fermentation pickled chilli flavor packet, includes the following steps：
1) fermentation bubble green pepper is made according to the preparation method of above-mentioned fermentation bubble green pepper；
2) the obtained fermentation bubble green pepper of step 1) is taken out, draining, packaging is to get to the ferment local-flavor packet.
Preferably, golden inspection is carried out after packaging.
Beneficial effects of the present invention：Production method of the present invention is simple, safe operation, fermentation bubble green pepper bright yellow color obtained,
Mouthfeel is crisp and refreshing, the sour Flavor of fermentation is strong, and long fresh-keeping period, fermentation is fast, and salt content is low low with content of nitrite.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this specification below by way of specific specific example
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also be based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
It should be clear that in the following example not specifically dated process equipment or device be all made of conventional equipment in the art or
Device.Method used in the present invention is unless otherwise specified the conventional method of this field；Used in the present invention
Reagent is unless otherwise specified the conventional reagent of this field.
In addition, it should also be understood that, one or more method and step mentioned in the present invention does not repel before and after the combination step
It can also be inserted into other methods step there may also be other methods step or between these explicitly mentioned steps, unless separately
It is described；It should also be understood that the combination connection relation between one or more equipment/device mentioned in the present invention is not repelled
The front and back two equipment/devices specifically mentioned there may also be other equipment/device or at these of the unit equipment/device it
Between can also be inserted into other equipment/device, unless otherwise indicated.Moreover, unless otherwise indicated, the number of various method steps is only
Differentiate the convenient tool of various method steps, rather than to limit the ordering of various method steps or limiting the enforceable model of the present invention
It encloses, relativeness is altered or modified, and without material changes in technical content, when being also considered as, the present invention is enforceable
Scope.
Embodiment 1
A kind of preparation method of fermentation bubble green pepper, includes the following steps：
1) compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes dry
Lactobacillus paracasei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；A concentration of 2wt% of glucose solution；Compound lactic acid
Bacterium is connected to glucose solution with 3% inoculum concentration；Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis
Mass ratio is 1:4:4:3.5；Soak time is 12 hours；Activation temperature is 20 DEG C；
2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1), is sent out
Mixed liquor cycle is evacuated to the upper layer of capsicum, obtains the first bubble green pepper by ferment；Crispness retaining agent includes calcium chloride and glacial acetic acid, calcium chloride and
The mass ratio of glacial acetic acid is 1：2；Antioxidant includes sodium ascorbate and citric acid, and the mass ratio of sodium ascorbate and citric acid is
1：3；With the total weight of compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and water that capsicum, step 1) obtain, capsicum is
45%, compound lactobacillus liquid is 0.008%, salt 11%, crispness retaining agent 0.4%, antioxidant 0.3%, and water is
43.292%；It ferments at 28 DEG C, until the acidity in terms of lactic acid is 0.5wt%；Capsicum is in the Composite Milk obtained with step 1)
Before sour bacterium solution, salt, crispness retaining agent, antioxidant and water mixing, with saline sook, the mass percent of salt is in brine
11%, soaking time is 2 days；
3) take out obtained the first bubble green pepper of step 2), then steeped again in multiple bubble solution, it is described steep again solution include salt,
Citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water obtain the fermentation bubble green pepper；In step 3), with the first bubble green pepper
With the total weight of multiple bubble solution, the first bubble green pepper is 45%, salt 12%, citric acid 0.4%, and glacial acetic acid 0.5% resists
Bad hematic acid sodium is 0.4%, sodium pyrosulfite 0.03%, water 41.67%；It in step 3), is steeped again at 26 DEG C, until fermentation
The water content of bubble green pepper is 85wt%.
It can be taken off the fermentation bubble green pepper that step 3) obtains, draining, packaging is to get to the ferment local-flavor packet.
The embodiment fermentation time is 65 days, it is seen then that fermentation time is fast, and the production cycle shortens.It is sent out by colorimetric determination
The content of ferment bubble green pepper nitrite is 0.0025mg/kg, it is seen then that content of nitrite is few.Obtained fermentation bubble green pepper is existed
It preserves in zymotic fluid, is stored 12 months under room temperature, the color for bubble green pepper of fermenting still maintains the yellow bright color and luster of bubble green pepper and crisp and refreshing mouth
Sense, freshness date reaches 12 months, and after fermenting-ripening, vacuum preserves, and is preserved 12 months under room temperature, it is seen then that long fresh-keeping period, fermentation bubble
Green pepper bright yellow color, mouthfeel are crisp and refreshing, the sour Flavor of fermentation is strong.
Embodiment 2
A kind of preparation method of fermentation bubble green pepper, includes the following steps：
1) compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes dry
Lactobacillus paracasei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；A concentration of 3wt% of glucose solution；Compound lactic acid
Bacterium is connected to glucose solution with 2% inoculum concentration；Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis
Mass ratio is 1：7：5：1；Soak time is 24 hours；Activation temperature is 23 DEG C；
2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1), is sent out
Ferment obtains the first bubble green pepper；Crispness retaining agent includes calcium chloride and glacial acetic acid, and the mass ratio of calcium chloride and glacial acetic acid is 1：1；Antioxidant packages
Include sodium ascorbate and citric acid, the mass ratio of sodium ascorbate and citric acid is 1：2.5；It is answered with what capsicum, step 1) obtained
The total weight of lactobacillus suspension, salt, crispness retaining agent, antioxidant and water, capsicum 50% are closed, compound lactobacillus liquid is
0.005%, salt 10%, crispness retaining agent 0.2%, antioxidant 0.5%, water 39.295%；It ferments at 25 DEG C, directly
It is 1wt% to the acidity in terms of lactic acid；Capsicum is in compound lactobacillus liquid, salt, crispness retaining agent, the antioxidant obtained with step 1)
Before being mixed with water, with saline sook, the mass percent 12% of salt in brine, soaking time is 3 days；
3) take out obtained the first bubble green pepper of step 2), then steeped again in multiple bubble solution, it is described steep again solution include salt,
Citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water obtain the fermentation bubble green pepper；In step 3), with the first bubble green pepper
With the total weight of multiple bubble solution, the first bubble green pepper is 50%, salt 11%, citric acid 0.3%, and glacial acetic acid 0.3% resists
Bad hematic acid sodium is 0.6%, sodium pyrosulfite 0.02%, water 37.78%；It in step 3), is steeped again at 25 DEG C, until fermentation
The water content of bubble green pepper is 75wt%.
It can be taken off the fermentation bubble green pepper that step 3) obtains, draining, packaging is to get to the ferment local-flavor packet.
The embodiment fermentation time is 60 days, it is seen then that fermentation time is fast, and the production cycle shortens.It is sent out by colorimetric determination
The content of ferment bubble green pepper nitrite is 0.0020mg/kg, it is seen then that content of nitrite is few.Obtained fermentation bubble green pepper is existed
It preserves in zymotic fluid, is stored 12 months under room temperature, the color for bubble green pepper of fermenting still maintains the yellow bright color and luster of bubble green pepper and crisp and refreshing mouth
Sense, freshness date reaches 12 months, and after fermenting-ripening, vacuum preserves, and is preserved 12 months under room temperature, it is seen then that long fresh-keeping period, fermentation bubble
Green pepper bright yellow color, mouthfeel are crisp and refreshing, the sour Flavor of fermentation is strong.
Embodiment 3
A kind of preparation method of fermentation bubble green pepper, includes the following steps：
1) compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes dry
Lactobacillus paracasei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；A concentration of 4wt% of glucose solution；Compound lactic acid
Bacterium is connected to glucose solution with 4% inoculum concentration；Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis
Mass ratio is 1：6：2：2；Soak time is 20 hours；Activation temperature is 25 DEG C；
2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1), is sent out
Ferment obtains the first bubble green pepper；Crispness retaining agent includes calcium chloride and glacial acetic acid, and the mass ratio of calcium chloride and glacial acetic acid is 1：1.5；Antioxidant
Including sodium ascorbate and citric acid, the mass ratio of sodium ascorbate and citric acid is 1：1.5；It is obtained with capsicum, step 1)
The total weight of compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and water, capsicum 43%, compound lactobacillus liquid are
0.006%, salt 10.5%, crispness retaining agent 0.5%, antioxidant 0.4%, water 45.594%；It ferments at 30 DEG C,
Until the acidity in terms of lactic acid is 1.5wt%；Capsicum is in compound lactobacillus liquid, salt, crispness retaining agent, the antioxygen obtained with step 1)
Before agent and water mixing, with saline sook, the mass percent of salt is 10% in brine, and soaking time is 2 days；
3) take out obtained the first bubble green pepper of step 2), then steeped again in multiple bubble solution, it is described steep again solution include salt,
Citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water obtain the fermentation bubble green pepper；In step 3), with the first bubble green pepper
With the total weight of multiple bubble solution, the first bubble green pepper is 48%, salt 11.5%, citric acid 0.45%, and glacial acetic acid is
0.4%, sodium ascorbate 0.2%, sodium pyrosulfite 0.01%, water 39.44%；In step 3), steeped again at 30 DEG C,
Until the water content of fermentation bubble green pepper is 70wt%.
It can be taken off the fermentation bubble green pepper that step 3) obtains, draining, packaging is to get to the ferment local-flavor packet.
The embodiment fermentation time is 58 days, it is seen then that fermentation time is fast, and the production cycle shortens.It is sent out by colorimetric determination
The content of ferment bubble green pepper nitrite is 0.0030mg/kg, it is seen then that content of nitrite is few.Obtained fermentation bubble green pepper is existed
It preserves in zymotic fluid, is stored 12 months under room temperature, the color for bubble green pepper of fermenting still maintains the yellow bright color and luster of bubble green pepper and crisp and refreshing mouth
Sense, freshness date reaches 12 months, and after fermenting-ripening, vacuum preserves, and is preserved 12 months under room temperature, it is seen then that long fresh-keeping period, fermentation bubble
Green pepper bright yellow color, mouthfeel are crisp and refreshing, the sour Flavor of fermentation is strong.
Embodiment 4
A kind of preparation method of fermentation bubble green pepper, includes the following steps：
1) compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes dry
Lactobacillus paracasei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；A concentration of 5wt% of glucose solution；Compound lactic acid
Bacterium is connected to glucose solution with 2.5% inoculum concentration；Lactobacillus casei, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis
Mass ratio be 1：5.5：3：2.5；Soak time is 16 hours；Activation temperature is 22 DEG C；
2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1), is sent out
Ferment obtains the first bubble green pepper；Crispness retaining agent includes calcium chloride and glacial acetic acid, and the mass ratio of calcium chloride and glacial acetic acid is 1：1.8；Antioxidant
Including sodium ascorbate and citric acid, the mass ratio of sodium ascorbate and citric acid is 1：2；It is answered with what capsicum, step 1) obtained
The total weight of lactobacillus suspension, salt, crispness retaining agent, antioxidant and water, capsicum 40% are closed, compound lactobacillus liquid is
0.01%, salt 12%, crispness retaining agent 0.3%, antioxidant 0.45%, water 47.24%；It ferments at 26 DEG C, directly
It is 0.7wt% to the acidity in terms of lactic acid；Capsicum is in the compound lactobacillus liquid, salt, crispness retaining agent, anti-oxidant obtained with step 1)
Before agent and water mixing, with saline sook, the mass percent of salt is 11.5% in brine, and soaking time is 2 days；
3) take out obtained the first bubble green pepper of step 2), then steeped again in multiple bubble solution, it is described steep again solution include salt,
Citric acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water obtain the fermentation bubble green pepper；In step 3), with the first bubble green pepper
With the total weight of multiple bubble solution, the first bubble green pepper is 46%, salt 10%, citric acid 0.5%, and glacial acetic acid 0.2% resists
Bad hematic acid sodium is 0.3%, sodium pyrosulfite 0.01%, water 42.99%；It in step 3), is steeped again at 28 DEG C, until fermentation
The water content of bubble green pepper is 80wt%.
It can be taken off the fermentation bubble green pepper that step 3) obtains, draining, packaging is to get to the ferment local-flavor packet.
The embodiment fermentation time is 62 days, it is seen then that fermentation time is fast, and the production cycle shortens.It is sent out by colorimetric determination
The content of ferment bubble green pepper nitrite is 0.0025mg/kg, it is seen then that content of nitrite is few.Obtained fermentation bubble green pepper is existed
It preserves in zymotic fluid, is stored 12 months under room temperature, the color for bubble green pepper of fermenting still maintains the yellow bright color and luster of bubble green pepper and crisp and refreshing mouth
Sense, freshness date reaches 12 months, and after fermenting-ripening, vacuum preserves, and is preserved 12 months under room temperature, it is seen then that long fresh-keeping period, fermentation bubble
Green pepper bright yellow color, mouthfeel are crisp and refreshing, the sour Flavor of fermentation is strong.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology can all carry out modifications and changes to above-described embodiment without violating the spirit and scope of the present invention.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
1. a kind of preparation method of fermentation bubble green pepper, which is characterized in that include the following steps：
1) compound lactobacillus is activated with glucose solution, obtains compound lactobacillus liquid；The compound lactobacillus includes cheese breast
Bacillus, lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis；
2) compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water mixing obtained capsicum, step 1), ferments,
Obtain the first bubble green pepper；
3) the first bubble green pepper that step 2) obtains is taken out, is then steeped again in multiple bubble solution, the solution of bubble again includes salt, lemon
Acid, glacial acetic acid, sodium ascorbate and sodium pyrosulfite and water obtain the fermentation bubble green pepper.
2. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that further include following in step 1)
It is one or more in technical characteristic：
1) a concentration of 2~5wt% of glucose solution；
2) compound lactobacillus is connected to glucose solution with 2~4% inoculum concentrations；
3) soak time is 12~24 hours；
4) activation temperature is 20~25 DEG C.
3. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that in step 1), Lactobacillus casei,
The mass ratio of lactobacillus fermenti, lactobacillus plantarum and bifidobacterium adolescentis is 1：4~7：2~5：1~3.5.
4. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that further include following in step 2)
It is one or more in technical characteristic：
1) crispness retaining agent includes calcium chloride and glacial acetic acid, and the mass ratio of calcium chloride and glacial acetic acid is 1：1~2；
2) antioxidant includes sodium ascorbate and citric acid, and the mass ratio of sodium ascorbate and citric acid is 1：1.5~3；
3) total weight of compound lactobacillus liquid, salt, crispness retaining agent, antioxidant and the water obtained with capsicum, step 1), capsicum
It is 40~50%, compound lactobacillus liquid is 0.005~0.01%, and salt is 10~12%, and crispness retaining agent is 0.2~0.5%, antioxygen
Agent is 0.3~0.5%, and water is 37~49.5%；
4) the mixed liquor cycle in step 2) is evacuated to the upper layer of capsicum.
5. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that in step 2), at 25~30 DEG C
Lower fermentation, until the acidity in terms of lactic acid is 0.5~1.5wt%.
6. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that in step 2), capsicum with step
Before the rapid compound lactobacillus liquid 1) obtained, salt, crispness retaining agent, antioxidant and water mixing, with saline sook, salt in brine
Mass percent be 10~12%, soaking time be 2~3 days.
7. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that in step 3), with the first bubble green pepper
With the total weight of multiple bubble solution, the first bubble green pepper is 45~50%, and salt is 10~12%, and citric acid is 0.3~0.5%, ice
Acetic acid be 0.2~0.5%, sodium ascorbate be 0.2~0.6%, sodium pyrosulfite be 0.01~0.03%, water be 36.5~
44%.
8. a kind of preparation method of fermentation bubble green pepper as described in claim 1, which is characterized in that in step 3), at 25~30 DEG C
Lower multiple bubble, until the water content of fermentation bubble green pepper is 70~85wt%.
9. a kind of preparation method of fermentation pickled chilli flavor packet, which is characterized in that include the following steps：
1) as fermentation bubble green pepper is made in a kind of preparation method of fermentation bubble green pepper of claim 1 to 8 any one of them；
2) the obtained fermentation bubble green pepper of step 1) is taken out, draining, packaging is to get to the ferment local-flavor packet.
10. a kind of preparation method of fermentation pickled chilli flavor packet as claimed in claim 9, which is characterized in that carried out after packaging
Jin Jian.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209044.9A CN108651921B (en) | 2017-03-31 | 2017-03-31 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
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| CN109303320A (en) * | 2018-12-11 | 2019-02-05 | 彭均 | A kind of kimchi mother liquor, its preparation method and the kimchi prepared based on this kimchi mother liquor |
| CN112515145A (en) * | 2021-01-06 | 2021-03-19 | 贵州品品久红食品有限公司 | Pickled pepper in-bag fermentation method capable of reducing bag expansion |
| CN114651957A (en) * | 2020-12-24 | 2022-06-24 | 上海康识食品科技有限公司 | A kind of pickled pepper bag, production line and preparation method thereof |
| CN115251320A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickled pepper flavor sesame paste egg using alkaline protease and preparation method thereof |
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| CN115251320A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickled pepper flavor sesame paste egg using alkaline protease and preparation method thereof |
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| CN108651921B (en) | 2022-02-18 |
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