CN102885283B - Preparation method of chilli paste - Google Patents
Preparation method of chilli paste Download PDFInfo
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- CN102885283B CN102885283B CN2011102030991A CN201110203099A CN102885283B CN 102885283 B CN102885283 B CN 102885283B CN 2011102030991 A CN2011102030991 A CN 2011102030991A CN 201110203099 A CN201110203099 A CN 201110203099A CN 102885283 B CN102885283 B CN 102885283B
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Abstract
The invention discloses chilli paste and a preparation method thereof. The preparation method comprises the following steps of preparing a soybean meal starter from soybean meal, mixing the soybean meal starter and fresh chillies, carrying out hydrolysis at a temperature of 40 to 55 DEG C, and carrying out sterilization to obtain the fresh chilli paste. The chilli paste obtained by the preparation method has a red and bright color, a fresh and delicious taste, and a unique fragrance of a fermented vegetable. The preparation method can realize fast production of fermented chilli products, adopts simple equipment, is convenient for industrialization, is suitable for industrial mass production, and has a good market application prospect.
Description
Technical field
The present invention relates to technical field of food biotechnology, be specifically related to a kind of preparation method of pure natural fresh chilli sauce.
Background technology
Capsicum, cry again chilly, hot pepper, peppery angle etc., is a kind of Solanaceae capsicum plants.Capsicum is 1 year or herbaceos perennial, and fruit is generally taper shape or Long Circle, is green during prematurity, and ripe Hou becomes cerise, yellow or purple, the most common with redness.The fruit cause and effect skin of capsicum contains capsicim and pungent is arranged.Vitamin kind and content in capsicum are extremely abundant.Just contain the multivitamins such as vitamin A, Cobastab, vitamin C, vitamin E, vitamin K, carrotene, folic acid in a slight capsicum, wherein ascorbic content occupies first in vegetables, can effectively control heart disease and crown artery sclerosis, reduce cholesterol.Also contain mineral matter and the dietary fibers such as calcium and iron in capsicum.Edible capsicum can improve a poor appetite, and warm stomach is dispeled cold, and stimulates circulation, and strengthens muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache.Contain more polyphenoils in capsicum, in advance anti-cancer and other chronic diseases.
The research that Germany nutrition medical science and nutrition institute carries out shows, the product such as the pungent flavor such as capsicum and chilly can help people to lose weight effectively.The pungent flavor product can make the eater perspire, thereby have increased the consumption of health to energy.Capsicum to a certain extent, is women's " tonic ", can play the effect of skin care, weight reducing beauty treatment.Because capsicum is except having bactericidal action, can also promotes hormone secretion, thereby accelerate metabolism to reach to the effect of burning body fat, thereby play antiobesity action.
Another advantage of edible capsicum is peppery be the green pepper element being meta-alkalescence after the pH value test, can reduce the acid content in the person, guaranteed the acid-base balance of health, therefore many edible these class basic foods are conducive to the health of health.Therefore, living capsicum is made to a kind of delicate flavor pepper sauce, both convenient and practical, tasty again, good market prospects are arranged.
Summary of the invention
The object of the invention is to overcome thick chilli sauce in the market and add excessively the problems such as anticorrisive agent and pigment, a kind of preparation method of thick chilli sauce of pure natural is provided.
A kind of preparation method of thick chilli sauce,
(1) take dregs of beans as raw material, after 120 ℃ of-125 ℃ of boiling 5-10min, be cooled to 25 ℃-35 ℃, the inoculation aspergillus oryzae, koji 1～3 day, obtain the dregs of beans song;
(2) the dregs of beans song made is mixed with the living capsicum of 1～6 times of weight, keep 40～55 ℃ of temperature, be hydrolyzed 3～24h;
(3) product after being hydrolyzed is 70 ℃～95 ℃, heats 5～30min, can obtain fresh chilli sauce.
Relative humidity 60%-100% during described koji.
Described dregs of beans song mixes with living capsicum after being crushed to the 50-200 order.
Described living capsicum is the living capsicum of section.
The present invention compared with prior art has following advantage:
1, the present invention utilizes the dregs of beans koji to produce pectase and cellulase carry out enzymolysis to capsicum, the amylase and the protease that utilize the dregs of beans koji to produce prepare the taste compounds such as reduced sugar, free amino acid, oligopeptides to dregs of beans Qu Jinhang enzymolysis, and prepared thick chilli sauce delicious flavour, color and luster are particularly bright-coloured.
2, the invention provides a kind of preparation method of new thick chilli sauce, the relative traditional zymotic method of the method has the characteristic perfume that the production time is short, have capsicum.
3, equipment simple, be convenient to industrialization and be applicable to large-scale industrialization production, good market application foreground is arranged.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
(1) take dregs of beans as raw material, after 120 ℃ of boiling 10min, be cooled to 25 ℃, the inoculation aspergillus oryzae, temperature is at 25 ℃, relative humidity 100%, koji 3 days, obtain the dregs of beans song;
(2) the dregs of beans song made is crushed to 50 orders and mixes with the living capsicum of the section of 6 times of weight, keep 40 ℃ of temperature, hydrolysis 24h;
(3), by 95 ℃ of hydrolysates, heating 5min sterilization, can obtain fresh chilli sauce.
Embodiment 2
(1) take dregs of beans as raw material, after 125 ℃ of boiling 5min, be cooled to 35 ℃, the inoculation aspergillus oryzae, temperature is at 35 ℃, relative humidity 60%, koji 1 day, obtain the dregs of beans song;
(2) the dregs of beans song made is crushed to 200 orders and mixes with the living capsicum of the section of 1 times of weight, keep 55 ℃ of temperature, hydrolysis 3h;
(3) product after being hydrolyzed is 70 ℃, heating 30min, and the enzyme and sterilizing that goes out, can obtain fresh chilli sauce.
Embodiment 3
(1) take dregs of beans as raw material, after 123 ℃ of boiling 8min, be cooled to 30 ℃, relative humidity is 80%, the inoculation aspergillus oryzae, and koji 2 days, obtain the dregs of beans song;
(2) mix with the living capsicum of 3 times of weight after the dregs of beans song made being crushed to 130 orders, keep temperature 50 C, hydrolysis 12h;
(3) product after being hydrolyzed is 80 ℃, heating 20min, and the enzyme and sterilizing that goes out, can obtain fresh chilli sauce.
Claims (7)
1. the preparation method of a thick chilli sauce is characterized in that:
(1) take dregs of beans as raw material, after 120 ℃ of-125 ℃ of boiling 5-10min, be cooled to 25 ℃-35 ℃, the inoculation aspergillus oryzae, koji 1～3 day, obtain the dregs of beans song;
(2) the dregs of beans song made is mixed with the living capsicum of 1～6 times of weight, keep 40～55 ℃ of temperature, be hydrolyzed 3～24h;
(3) product after being hydrolyzed is 70 ℃～95 ℃, heats 5～30min, can obtain fresh chilli sauce.
2. the preparation method of thick chilli sauce according to claim 1, is characterized in that,
(1) take dregs of beans as raw material, after 123 ℃ of boiling 8min, be cooled to 30 ℃, the inoculation aspergillus oryzae, koji 2 days, obtain the dregs of beans song;
(2) the dregs of beans song made is mixed with the living capsicum of 3 times of weight, keep temperature 50 C, hydrolysis 12h;
(3) product after being hydrolyzed is 80 ℃, and heating 20min, can obtain fresh chilli sauce.
3. the preparation method of thick chilli sauce according to claim 1, is characterized in that, relative humidity 60%-100% during described koji.
4. the preparation method of thick chilli sauce as claimed in claim 1, is characterized in that, described relative humidity is 80%.
5. the preparation method of thick chilli sauce according to claim 1, is characterized in that, described dregs of beans song mixes with living capsicum after being crushed to the 50-200 order.
6. the preparation method of thick chilli sauce according to claim 5, is characterized in that, described dregs of beans song mixes with living capsicum after being crushed to 130 orders.
7. the preparation method of thick chilli sauce according to claim 1, is characterized in that, described living capsicum is the living capsicum of section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102030991A CN102885283B (en) | 2011-07-20 | 2011-07-20 | Preparation method of chilli paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102030991A CN102885283B (en) | 2011-07-20 | 2011-07-20 | Preparation method of chilli paste |
Publications (2)
| Publication Number | Publication Date |
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| CN102885283A CN102885283A (en) | 2013-01-23 |
| CN102885283B true CN102885283B (en) | 2013-12-11 |
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| CN2011102030991A Active CN102885283B (en) | 2011-07-20 | 2011-07-20 | Preparation method of chilli paste |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643018A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for chili sauce |
| CN104256556A (en) * | 2014-10-23 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Processing method of dandelion-flavor chilli sauce |
| CN104256557A (en) * | 2014-10-23 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Preparation method of fruity pepper sauce |
| CN113397146A (en) * | 2021-06-28 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Fermented chili base material, composite sauce and preparation method of fermented chili base material |
| CN113892630A (en) * | 2021-10-15 | 2022-01-07 | 江苏恒顺醋业股份有限公司 | Method for producing low-salt chili sauce by fermenting aspergillus |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR850001806B1 (en) * | 1984-03-13 | 1985-12-23 | 윤일섭 | Process for producing powdered redpeper fermentates |
| CN101933601A (en) * | 2010-08-19 | 2011-01-05 | 江南大学 | Method for improving activity of aspergillus oryzae koji prolease and saccharifying enzyme |
| CN101946889A (en) * | 2010-09-21 | 2011-01-19 | 张志辉 | Fresh chili sauce |
| CN102077978B (en) * | 2010-12-08 | 2012-12-05 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
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Denomination of invention: Preparation method of chilli paste Effective date of registration: 20171219 Granted publication date: 20131211 Pledgee: Yucheng Shandong rural commercial bank Limited by Share Ltd Pledgor: Shandong Hongxing Food Co., Ltd. Registration number: 2017370000204 |
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Date of cancellation: 20181029 Granted publication date: 20131211 Pledgee: Yucheng Shandong rural commercial bank Limited by Share Ltd Pledgor: Shandong Hongxing Food Co., Ltd. Registration number: 2017370000204 |
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Denomination of invention: Preparation method of chilli sauce Effective date of registration: 20181120 Granted publication date: 20131211 Pledgee: Yucheng Shandong rural commercial bank Limited by Share Ltd Pledgor: Shandong Hongxing Food Co., Ltd. Registration number: 2018370000200 |
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