CN101077171A

CN101077171A - Capsic acid and preparation method thereof

Info

Publication number: CN101077171A
Application number: CNA2007100494181A
Authority: CN
Inventors: 陈显刚
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-06-25
Filing date: 2007-06-25
Publication date: 2007-11-28
Anticipated expiration: 2027-06-25
Also published as: CN101077171B

Abstract

The present invention is one kind of capsic acid and its preparation process. The preparation process of capsic acid includes the following steps: 1. washing fresh chilli and screening to dry; 2. mixing fresh chilli in 100 weight portions and ginger in 4-6 weight portions, and crushing to obtain mixture A; 3. adding spirit in 2-10 weight portions and table salt in 1-2.5 weight portions into the mixture A via stirring, and aerobic fermenting to obtain mixture B; 4. anaerobic fermentation of the mixture B in a container to obtain mixture C; and 5. sterilizing the mixture C to obtain the capsic acid product. Thus produced capsic acid product is one kind of ideal seasoning with unique and good taste, the nutritive components of chilli and long preservation period.

Description

Capsic acid and preparation method thereof

(1) technical field:

The present invention relates to a kind of chilli products that is used for seasoning, be specifically related to a kind of capsic acid, the invention still further relates to the preparation method of this capsic acid.

(2) background technology:

Capsicum is rich in vitamin C, carrotene, protein, calcium, phosphorus, iron, mineral matter and other nutritions such as selenium, edible as vegetables or flavouring, the multiple nutrients material can not only be provided, satisfy the needs of human body, and can strengthen the capillary function, stimulate oral mucosa, promote salivary secretion and diastatic activity, thereby tangible promotion appetite arranged, strengthen the function of digestion, in addition, capsicum also has bactericidal action, the material that wherein more contains a kind of crying " capsaicin ", can promote hormone secretion, thereby quicken metabolism reaching, thereby play antiobesity action to the effect of burning body fat.In daily life, capsicum has become the flavouring that is loved by the people, the Sichuan of particularly relatively liking hot and spicy food, the Hunan, Gansu, Qinghai, ground such as northeast, some places almost are no peppery can not having a meal, but because the time that bright capsicum is deposited is not long, therefore people often are processed into thick chilli sauce with bright capsicum, for example application number is 200510003089.3, name is called the Chinese invention patent of " acid pepper ", disclose a kind of acid pepper, it is salted by conventional method by the raw material of following weight portion: fresh chilli 30-70 part, ginger 2.5-5.6 part, uncooked garlic 3-7 part, salt 3-5.5 part, liquor 4.2-9.8 part of 50-60 °, glutinous rice 4.2-9.8 part, fresh soya bean 6-14 part.Adopt the above-mentioned raw materials proportioning to have that viscosity is good, the capsicum meat is thick and do not change slag and advantage such as crisp, fragrant and pleasant to taste through the salted acid pepper of conventional method, but the holding time is longer, not perishable, spoiled, but the capsicum content of the acid pepper of being made by above-mentioned each proportioning raw material is limited, wherein also contain a large amount of batchings, so taste can not satisfy the requirement of liking pure capsic acid personage.

(3) summary of the invention:

The present invention will disclose a kind of special mouthfeel, delicious flavour, the simple capsic acid of preparation method, and the present invention also will disclose the preparation method of this capsic acid.

The preparation method of capsic acid of the present invention, its step is as follows:

1) getting fresh chilli cleans, filters and do;

Described pimiento is preferably the fresh chilli of gathering in each season that no disease and pest, whole capsicum appearance all take on a red color, in order to make the soup juice of fresh chilli in the postorder sweat still less, make that the acid pepper viscosity of making is better, choose the fresh chilli of gathering the 9-10 month that is planted in green, the nonpollution environment and be optimum; Also can earlier fresh chilli be removed the handle stalk, water is done its edulcoration, filter again;

2) pulverize after the ginger of getting fresh chilli after 100 weight portions filters is done and 4-6 weight portion mixes, obtain mixture A;

Because there is certain blue or green stink in fresh pimiento, and after pulverizing easily with airborne oxygen generation oxidation reaction, make that original nutrient contents is subjected to destroying significantly in the capsicum, in fresh chilli, add and pulverize together after ginger mixes, not only can remove the blue or green stink of fresh chilli, also can effectively suppress the generation of oxidation reaction, in order to remove the blue or green stink in the fresh chilli fully and to keep the taste of capsicum itself to greatest extent, being chosen in the ginger that adds the 4-6 weight portion in the fresh chilli of 100 weight portions, to mix the effect that the back pulverizing reached best; The granule size of described pulverizing can determine as required, and in general, it is comparatively suitable that fresh chilli and ginger powder are broken into the 8-24 order;

3) in mixture, add the wine of 2-10 weight portion, the salt of 1-2.5 weight portion among the A, stir, carry out aerobic fermentation, obtain mixture B;

It is that above liquor or the alcoholic strength of 50 degree is the glutinous rice wine of 7-20 degree that described wine can be alcoholic strength, the capsic acid mouthfeel that makes is purer in order to make, meat is more tender and crisp tasty and refreshing, can add 2-10 weight portion alcoholic strength and be the liquor more than 50 degree and the salt of 1.5-2.5 weight portion in mixture A; The consumer likes the taste of eating meta-acid in order to satisfy partly, and also can add 4-10 weight portion alcoholic strength in mixture A is the glutinous rice wine of 7-20 degree and the salt of 1-1.5 weight portion, to make the capsic acid of mouthfeel meta-acid; The time of described aerobic fermentation can decide according to weather and concrete fermentation situation, and no longer steaming to expand until whole fermentate gets final product, and in general, under 20-35 ℃ of condition, the effect of carrying out aerobic fermentation 5-7 days is better; Because can produce bubble during fermentation, and because the infiltration of salt, the moisture content in the capsicum also can ooze out gradually, therefore preferably select uncovered container to carry out, for example bucket, or pond, or other the container that big opening is arranged, and during whole aerobic fermentation, preferably stir fermentate 2-4 time every day;

4) mixture B is packed in the container, carry out anaerobic fermentation after the sealing, obtain mixture C;

The time of described anaerobic fermentation can decide according to weather and concrete fermentation situation, and lower as winter temperature, the required time is a little longer, and summer is higher owing to temperature, and the required time is then short slightly, in general, under 20-35 ℃ of condition, ferment 25-40 days comparatively suitable; Can be that unit packs in the ceramic vessel of suitable size with the 20-25 kilogram with mixture B generally, good seal carries out anaerobic fermentation again;

5) with the mixture C sterilization, obtain capsic acid; Can adopt existing sterilization technology that mixture C is sterilized, for example under 90-120 ℃ of condition, sterilize 10-15 minute.

The present invention also comprises the capsic acid of being made by said method.

Capsic acid mouthfeel uniqueness, the meat that adopts said method to make tender and crisp tasty and refreshing, not only kept the nutrition in the fresh chilli fully, and delicious flavour, the time of guaranteeing the quality is long, and is not perishable, is a kind of desirable flavouring.Use capsic acid of the present invention can modulate a series of good to eat sour soup famous dishes, the effect that especially is used for modulating dish such as sour soup dish, Fish in Sour Soup, sour soup chop, sour soup chicken, sour soup beef, sour soup cold vegetable dish in sauce, sour soup of fire pot is good especially.

(4) specific embodiment:

Embodiment 1

1) chooses no disease and pest, whole the fresh chilli that the capsicum appearance all takes on a red color, remove handle stalk back water edulcoration, filter and do;

2) get fresh chilli after 100Kg filter is done and the ginger of 4Kg and mix, again it is broken into 8 purpose granule sizes, mixture A;

3) add the liquor that the 2Kg alcoholic strength is 50 degree, the salt of 1.5Kg in mixture A, stirring is placed in the bucket, carries out aerobic fermentation 5 days under 35 ℃ of conditions, obtains mixture B;

4) mixture B is packed in the ceramic vat, under 20 ℃ of conditions, carried out anaerobic fermentation 40 days behind the good seal, obtain mixture C;

5) mixture C was sterilized 15 minutes under 90 ℃ of conditions.

Embodiment 2

1) chooses the no disease and pest of gathering the 9-10 month that is planted in green, the nonpollution environment, whole the fresh chilli that the capsicum appearance all takes on a red color, remove handle stalk back water edulcoration, filter and do;

2) get fresh chilli after 100Kg filter is done and the ginger of 6Kg and mix, again it is broken into 24 purpose granule sizes, mixture A;

3) add the liquor that the 10Kg alcoholic strength is 60 degree, the salt of 2.5Kg in mixture A, stirring is placed in the bucket, carries out aerobic fermentation 7 days under 20 ℃ of conditions, stirs the mixture every day 4 times, obtains mixture B;

4) be that unit packs in the jar that pottery makes with mixture B, under 35 ℃ of conditions, carried out anaerobic fermentation 25 days behind the good seal, obtain mixture C with 20Kg;

5) mixture C was sterilized 10 minutes under 120 ℃ of conditions.

Embodiment 3

2) get fresh chilli after 100Kg filter is done and the ginger of 5Kg and mix, again it is broken into 20 purpose granule sizes, mixture A;

3) add the glutinous rice wine that the 4Kg alcoholic strength is 7 degree, the salt of 1Kg in mixture A, stirring is placed in the bucket, carries out aerobic fermentation 5 days under 30 ℃ of conditions, obtains mixture B;

4) mixture B is packed in the ceramic vat, under 25 ℃ of conditions, carried out anaerobic fermentation 30 days behind the good seal, obtain mixture C;

5) mixture C was sterilized 15 minutes under 100 ℃ of conditions.

Embodiment 4

2) get fresh chilli after 100Kg filter is done and the ginger of 6Kg and mix, again it is broken into 10 purpose granule sizes, mixture A;

3) add the glutinous rice wine that the 10Kg alcoholic strength is 20 degree, the salt of 1.5Kg in mixture A, stirring is placed in the bucket, carries out aerobic fermentation 7 days under 25 ℃ of conditions, stirs the mixture every day 2 times, obtains mixture B;

4) be that unit packs in the jar that pottery makes with mixture B, under 25 ℃ of conditions, carried out anaerobic fermentation 35 days behind the good seal, obtain mixture C with 25Kg;

5) mixture C is used ultraviolet disinfection 10 minutes.

Claims

1, the preparation method of capsic acid, its step is as follows:

1) getting fresh chilli cleans, filters and do;

2) carry out fragmentation after the ginger of getting fresh chilli after 100 weight portions filters is done and 4-6 weight portion mixes, obtain mixture A;

3) in mixture A, add the wine of 2-10 weight portion, the salt of 1-2.5 weight portion, stir, carry out aerobic fermentation, obtain mixture B;

5) with the mixture C sterilization, obtain capsic acid.

2, the preparation method of capsic acid according to claim 1 is characterized in that: in the step 3), described wine is that alcoholic strength is that above liquor or the alcoholic strength of 50 degree is the glutinous rice wine of 7-20 degree.

3, the preparation method of capsic acid according to claim 1 and 2 is characterized in that: in the step 3), add the liquor of 2-10 weight portion 50-60 degree, the salt of 1.5-2.5 weight portion in mixture A.

4, the preparation method of capsic acid according to claim 1 and 2 is characterized in that: in the step 3), add the glutinous rice wine of 4-10 weight portion 7-20 degree, the salt of 1-1.5 weight portion in mixture A.

5, the preparation method of capsic acid according to claim 1 and 2 is characterized in that: in the step 3), the time of described aerobic fermentation is 5-7 days, and temperature is 20-35 ℃.

6, the preparation method of capsic acid according to claim 1 and 2 is characterized in that: in the step 3), stir fermentate 2-4 every day during aerobic fermentation.

7, the preparation method of capsic acid according to claim 1 and 2 is characterized in that: in the step 4), the time of described anaerobic fermentation is 25-40 days, and temperature is 20-35 ℃.

8, the preparation method of capsic acid according to claim 1 and 2 is characterized in that: step 2) in, fresh chilli and ginger are ground into the 8-24 order.

9, the capsic acid that any one described preparation method makes among the claim 1-8.