MANUFACTURING PROCESS OF RED PEPPER LIQUID FERMENTED BY LACTIC ACID BACTERIA

摘要

PURPOSE: A manufacturing method of fermented red pepper liquid is provided to minimize destruction of nutrients of red pepper, and to apply the fermented red pepper liquid as an additive in manufacturing sauces for ice cream, beverages, and snacks etc. CONSTITUTION: A manufacturing method of fermented red pepper liquid includes the following steps: preparing crushed red pepper liquid by mixing raw red pepper and water; adding sugar of 5~25 weight% in the crushed red pepper liquid; inoculating lactobacillus of 1~3 weight% in the crushed red pepper liquid; fermenting the crushed red pepper liquid at 20~35°C for 24 ~ 72 hours; compressing and filtering the crushed red pepper liquid. The lactobacillus is Lactobacillus casei, Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Streptococcus thermophillus, Oenococcus oeni, Leuconostoc mesenteroides, Leuconostoc citreum, Pediococcus pentosaceus and Weissella cibaria.