CN108991480A - A kind of preparation method of capsicum breaking-wall cell thick chilli sauce - Google Patents
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce Download PDFInfo
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- CN108991480A CN108991480A CN201810575460.5A CN201810575460A CN108991480A CN 108991480 A CN108991480 A CN 108991480A CN 201810575460 A CN201810575460 A CN 201810575460A CN 108991480 A CN108991480 A CN 108991480A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
The invention discloses a kind of preparation methods of capsicum breaking-wall cell thick chilli sauce.The preparation method includes the following steps: that (1) selects complete, unabroken capsicum, capsicum elongatedness direction is cut into 3~4 parts, the sieve that aperture is 8~10mm is crossed, separates chilli seed from capsicum skin, it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；(2) it after rinsing chilli seed clear water, is dried after being impregnated with salt water, broken wall is carried out to the chilli seed after drying, obtains chilli seed micro mist；(3) capsicum skin powder is passed through into HIGH PRESSURE TREATMENT, obtains capsicum skin micro mist；(4) ginger, garlic and soya bean are cleaned, crushes, obtains pungent taste powder, after mixing by pungent taste powder, capsicum skin micro mist, chilli seed micro mist and soybean oil, boiling boils 2~3 hours, adds salt and is uniformly mixed, obtains thick chilli sauce.The present invention is released the nutrition of chilli seed by the method for broken wall, is made thick chilli sauce more nutrition and is improved product special flavour.
Description
Technical field:
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of capsicum breaking-wall cell thick chilli sauce.
Background technique:
Capsicum is a kind of common vegetables, and ascorbic content occupies first in vegetables, in addition also contain capsaicine,
Dihydrocapsaicin, volatile oil, protein, calcium, phosphorus, carrotene and capsorubin have plurality of health care functions, can promote stomach
Gut function prevents gall stone, and cardioprotection promotes blood circulation, hypoglycemic, alleviates cutaneous pain, weight-reducing, and enhancing is immunized
Power, the healthcare functions such as anti-radiation and anti-aging.
Thick chilli sauce is China's production technology consumption big country, and thick chilli sauce production is as the main component with capsicum, all the time capsicum
The Major Nutrient composition of capsicum and chilli seed is not completely released out in sauce, since the core wall of chilli seed is harder, is not easy
It is digested.The several kinds of mineral elements of chilli seed fails to release well, and chilli seed contains 20 multi minerals member
Element and multivitamin, especially Ve content is higher, can cure the disease, diseases prevention and anti-aging, also contains phosphatide polymerization chromolipid, solid
The active principles such as alcohol, hydrocarbon and liposoluble vitamin (FSE).Chilli seed includes linoleic acid, oleic acid, palmitinic acid, dimension life
Plain E, vitamin A and micro elements needed by human, calcium, iron, zinc etc..
Summary of the invention:
The purpose of the present invention is to provide a kind of preparation method of capsicum breaking-wall cell thick chilli sauce, the present invention passes through broken wall
Method releases the nutrition of chilli seed, makes thick chilli sauce more nutrition and improves product special flavour, while the method for the broken wall
Holding time after obtaining the thick chilli sauce Kaifeng that chilli seed micro mist is prepared can extend two weeks.
The present invention is achieved by the following technical programs:
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is dried after being impregnated with salt water, using Wet-process wall breaking to baking
Chilli seed after dry carries out broken wall, obtains the chilli seed powder of broken wall, and the chilli seed powder of the broken wall passes through the height of 50~80MPa
Pressure processing, obtains chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) passes through the HIGH PRESSURE TREATMENT of 50~80MPa, obtains capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
After capsicum skin micro mist and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (3) obtain, endured at 95 DEG C~100 DEG C
It boils 2~3 hours, the mass fraction for adding pungent taste powder, capsicum skin micro mist and chilli seed micro mist mixture is 20%~30%
Salt is uniformly mixed, and obtains thick chilli sauce.
After chilli seed passes through broken wall, release that 20 several kinds of mineral elements contained in chilli seed and multivitamin sufficiently
It puts.The broken wall thick chilli sauce of broken wall chilli seed powder production simultaneously, improves original flavor of chili sauce, nutrition is easier to absorption of human body, opens
The holding time being honored as a queen is also longer than the existing thick chilli sauce holding time.
It is preferred that above-mentioned preparation method further includes step (5): the thick chilli sauce that step (4) is obtained is filling, and capping, spray kills
It is bacterium 10 minutes, cooling up to thick chilli sauce finished product.
It is preferred that the specific steps of Wet-process wall breaking described in step (2) are as follows: by after drying chilli seed and water with mass ratio
For 1:1 stirring, it is put into colloid mill broken wall, the gap for adjusting colloid mill stator and rotor is 2~10 microns, is twisted the time 30~60
Minute, the chilli seed powder of broken wall and the mixture of water are obtained, the mixture of the chilli seed powder of broken wall and water is passed through into 50~80MPa
HIGH PRESSURE TREATMENT 10~after twenty minutes, instantaneous relase pressure is dried to obtain chilli seed micro mist.HIGH PRESSURE TREATMENT in the present invention be for
Play the role of sterilizing, instantaneous relase pressure can make chilli seed broken wall more complete.
Further preferably, the specific steps of Wet-process wall breaking described in step (2) are as follows: by after drying chilli seed and water with
Mass ratio is 1:1 stirring, is put into colloid mill broken wall, and the gap for adjusting colloid mill stator and rotor is 2~10 microns, is twisted the time
40~50 minutes, the chilli seed powder of broken wall and the mixture of water are obtained, the mixture of the chilli seed powder of broken wall and water is passed through 60
Behind HIGH PRESSURE TREATMENT 15 minutes of~70MPa, instantaneous relase pressure is dried to obtain chilli seed micro mist.
It is preferred that the quality of ginger described in step (4) is the 2%~4% of chilli seed micro mist quality, the soya bean
Quality is the 3%~5% of chilli seed micro mist quality, and the quality of the garlic is the 1.5%~3% of chilli seed micro mist quality,
The quality of the soybean oil is the 90%~98% of pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass.
The beneficial effects of the present invention are:
1, chilli seed proposed by the present invention is by making 20 several kinds of mineral elements contained in chilli seed and a variety of dimensions after broken wall
Raw element is sufficiently discharged.The broken wall thick chilli sauce of broken wall chilli seed powder production simultaneously, improves original flavor of chili sauce, nutrition is easier to
In absorption of human body, the holding time is also longer than the existing thick chilli sauce holding time.
2, chilli seed is by sufficiently broken, makes the mineral element in chilli seed, vitamin and other a variety of trace nutrients be in
Dispersity exists, and substantially increases the utilization rate of nutrient in chilli seed.
Specific embodiment:
The following examples are further illustrations of the invention, rather than limiting the invention.
Except special instruction, equipment mentioned in the present invention and material are commercially available.
Embodiment 1:
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 30 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
The mixture of seed powder and water passes through the HIGH PRESSURE TREATMENT of 50MPa after ten minutes, and instantaneous relase pressure is dried to obtain chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) by 50MPa HIGH PRESSURE TREATMENT after ten minutes, instantaneous relase pressure, do
It is dry to obtain capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
Capsicum skin micro mist and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (3) obtain, 95 DEG C~100 DEG C infusions 2
Hour, the quality of ginger is the 2% of chilli seed micro mist quality, and the quality of soya bean is the 3% of chilli seed micro mist quality, the matter of garlic
Amount is the 1.5% of chilli seed micro mist quality, and the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
90%, the salt that the mass fraction for adding pungent taste powder, capsicum skin micro mist and chilli seed micro mist mixture is 20% is uniformly mixed,
Obtain thick chilli sauce.
Embodiment 2:
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 40 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
For the mixture of seed powder and water after HIGH PRESSURE TREATMENT 15 minutes of 60MPa, instantaneous relase pressure is dried to obtain chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) is after HIGH PRESSURE TREATMENT 15 minutes of 60MPa, instantaneous relase pressure, does
It is dry to obtain capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
Capsicum skin micro mist and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (3) obtain, 95 DEG C~100 DEG C infusions
2.5 hours, the quality of ginger was the 3% of chilli seed micro mist quality, and the quality of soya bean is the 4% of chilli seed micro mist quality, garlic
Quality be the 2% of chilli seed micro mist quality, the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
95%, add pungent taste powder, capsicum skin powder and chilli seed micro mist mixture mass fraction be 25% salt be uniformly mixed,
Obtain thick chilli sauce.
Embodiment 3:
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 50 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
For the mixture of seed powder and water after HIGH PRESSURE TREATMENT 15 minutes of 70MPa, instantaneous relase pressure is dried to obtain chilli seed micro mist,
Obtain chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) is after HIGH PRESSURE TREATMENT 15 minutes of 70MPa, instantaneous relase pressure, does
It is dry to obtain capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
Capsicum skin micro mist and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (3) obtain, 95 DEG C~100 DEG C infusions
2.5 hours, the quality of ginger was the 3% of chilli seed micro mist quality, and the quality of soya bean is the 4% of chilli seed micro mist quality, garlic
Quality be the 2% of chilli seed micro mist quality, the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
95%, the salt mixing that the mass fraction for adding pungent taste powder, capsicum skin micro mist and chilli seed micro mist mixture is 25% is equal
It is even, obtain thick chilli sauce.
Embodiment 4:
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 60 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
The mixture of seed powder and water passes through the HIGH PRESSURE TREATMENT of 50MPa after twenty minutes, and instantaneous relase pressure is dried to obtain chilli seed micro mist,
Obtain chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) by 50MPa HIGH PRESSURE TREATMENT after twenty minutes, instantaneous relase pressure, do
It is dry to obtain capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
Capsicum skin micro mist and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (3) obtain, 95 DEG C~100 DEG C infusions 3
Hour, the quality of ginger is the 3% of chilli seed micro mist quality, and the quality of soya bean is the 4% of chilli seed micro mist quality, the matter of garlic
Amount is the 2% of chilli seed micro mist quality, and the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
98%, the salt that the mass fraction for adding pungent taste powder, capsicum skin micro mist and chilli seed micro mist mixture is 25% is uniformly mixed,
Obtain thick chilli sauce.
Embodiment 5:
A kind of preparation method of capsicum breaking-wall cell thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 40 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
The mixture of seed powder and water passes through the HIGH PRESSURE TREATMENT of 80MPa after ten minutes, and instantaneous relase pressure is dried to obtain chilli seed micro mist,
Obtain chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) by 80MPa HIGH PRESSURE TREATMENT after ten minutes, instantaneous relase pressure, do
It is dry to obtain capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
Capsicum skin micro mist and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (3) obtain, 95 DEG C~100 DEG C infusions 3
Hour, the quality of ginger is the 4% of chilli seed micro mist quality, and the quality of soya bean is the 5% of chilli seed micro mist quality, the matter of garlic
Amount is the 3% of chilli seed micro mist quality, and the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
98%, the salt that the mass fraction for adding pungent taste powder, capsicum skin micro mist and chilli seed micro mist mixture is 25% is uniformly mixed,
Obtain thick chilli sauce.
Comparative example 1:
A kind of preparation method of thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 40 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
For the mixture of seed powder and water after HIGH PRESSURE TREATMENT 15 minutes of 60MPa, instantaneous relase pressure is dried to obtain chilli seed micro mist；
(3) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
Capsicum skin powder and the soybean oil mixing that chilli seed micro mist that step (2) obtains, step (1) obtain, 95 DEG C~100 DEG C infusions 2.5
Hour, the quality of ginger is the 3% of chilli seed micro mist quality, and the quality of soya bean is the 4% of chilli seed micro mist quality, the matter of garlic
Amount is the 2% of chilli seed micro mist quality, and the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
95%, the salt that the mass fraction for adding pungent taste powder, capsicum skin powder and chilli seed micro mist mixture is 25% is uniformly mixed, and is obtained
To thick chilli sauce.
Comparative example 2:
A kind of preparation method of thick chilli sauce, includes the following steps:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crossing aperture is 8~10mm's
Sieve, separates chilli seed from capsicum skin, and it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) it after the chilli seed clear water for obtaining step (1) rinses, is impregnated 10 hours and is dried with the salt water that mass fraction is 5%
It is dry, by after drying chilli seed and water with mass ratio be that 1:1 is stirred, be put into colloid mill broken wall, adjustment colloid mill stator and rotor
Gap be 2~10 microns, be twisted the time 40 minutes, obtain the chilli seed powder of broken wall and the mixture of water, by the capsicum of broken wall
The mixture of capsicum skin powder and water that seed powder, step (1) obtain is after HIGH PRESSURE TREATMENT 15 minutes of 60MPa, instantaneous relase pressure
Power is dried to obtain the mixture of chilli seed micro mist and capsicum skin micro mist；
(3) ginger, garlic and soya bean are cleaned, are crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder,
The mixture of chilli seed micro mist and capsicum skin micro mist that step (2) obtains is mixed with soybean oil, and 95 DEG C~100 DEG C infusions 2.5 are small
When, the quality of ginger is the 3% of chilli seed micro mist quality, and the quality of soya bean is the 4% of chilli seed micro mist quality, the quality of garlic
It is the 2% of chilli seed micro mist quality, the quality of soybean oil is pungent taste powder, capsicum skin micro mist and chilli seed micro mist gross mass
95%, the salt that the mass fraction for adding pungent taste powder, capsicum skin powder and chilli seed micro mist mixture is 25% is uniformly mixed, and is obtained
To thick chilli sauce
The thick chilli sauce that embodiment 2 and comparative example 1, comparative example 2 obtain is compared, embodiment 2 obtains thick chilli sauce Overall View
Examine it more evenly, the phenomenon that thick chilli sauce that comparative example 1 and comparative example 2 obtain has been easy layering.
Thick chilli sauce that thick chilli sauce that thick chilli sauce that embodiment 2 obtains, comparative example 1 obtain, comparative example 2 are obtained and it is existing certain
The thick chilli sauce of brand carries out the test (bacterium colony of microorganism is tested) of holding time, after these three thick chilli sauce are broken a seal simultaneously, choosing
Fixed first corkage, after 7 days, after 14 days, 1 month, 38 days, 45 days and 60 days this 7 time points detected, the preservation temperature of sample
Degree is room temperature.
The results show that within 38 days its total plate count of these three thick chilli sauce variation be not very greatly, at 45 days, comparative example
The total plate count of 1 obtained thick chilli sauce is more than 30000CFU/g, and at 60 days, the total plate count of the thick chilli sauce of certain existing brand is more than
30000CFU/g, the total plate count for the thick chilli sauce that comparative example 2 obtains are more than 30000CFU/g, the thick chilli sauce that embodiment 2 obtains
Total plate count is no more than 30000CFU/g, and therefore, holding time behind its Kaifeng of thick chilli sauce produced by the present invention theoretically can be with
It is maintained at 60 days or more.
Test case 1:
The test of partial size:
The chilli seed micro mist that step (2) in Examples 1 to 5, comparative example 1 and comparative example 2 is obtained respectively, under the microscope
The partial size of chilli seed micro mist is observed, the results are shown in Table 1:
Table 1
| Sporoderm-broken rate (%) | Granularity | |
| Embodiment 1 | 96% | 90% less than 15 microns |
| Embodiment 2 | 99% | 93% less than 8 microns |
| Embodiment 3 | 99.5% | 95% less than 8 microns |
| Embodiment 4 | 98% | 90% less than 10 microns |
| Embodiment 5 | 98.3% | 90% less than 10 microns |
| Comparative example 1 | 99% | 93% less than 8 microns |
| Comparative example 2 | 97.5% | 90% less than 15 microns |
As can be seen from Table 1, the partial size of the chilli seed micro mist obtained by the condition of different Wet-process wall breakings is also different
, the sporoderm-broken rate of the chilli seed of comparative example 1 is higher, but capsicum skin powder is passed through and crushed into one, and thick chilli sauce lamination is obvious,
Comparative example 2 causes the granularity of chilli seed uneven due to capsicum skin and chilli seed mixed processing, especially with embodiment 2 and embodiment 3
The partial size of obtained chilli seed micro mist is minimum, and most uniformly, shell-broken effect is best, and thick chilli sauce is not in layering.
Test case 2:
Respectively extract comparative example 1 obtain thick chilli sauce, the thick chilli sauce that comparative example 2 obtains, certain existing brand thick chilli sauce and
Chilli oil in the thick chilli sauce that embodiment 2 obtains carries out the detection of vitamin E, is detected using liquid chromatograph, to tie up life
Plain E is standard substance, chromatographic condition: C18 column (4.6mm × 250mm, 5 μm), mobile phase: methanol, flow velocity: 1.0mL/min, column
Temperature: 30 DEG C, Detection wavelength 284nm, UV detector obtains vitamin E in the chilli oil in thick chilli sauce that embodiment 2 obtains
Content is higher than the content of vitamin E in the chilli oil in other three kinds of thick chilli sauce.
The preparation method of capsicum breaking-wall cell thick chilli sauce provided by the invention is described in detail above, the above reality
The explanation for applying example is merely used to help understand technical solution of the present invention and its core concept, it is noted that this technology is led
For the technical staff in domain, without departing from the principle of the present invention, can with several improvements and modifications are made to the present invention,
These improvements and modifications also fall within the scope of protection of the claims of the present invention.
Claims (5)
1. a kind of preparation method of capsicum breaking-wall cell thick chilli sauce, which comprises the steps of:
(1) complete, unabroken capsicum is selected, capsicum elongatedness direction is cut into 3~4 parts, crosses the sieve that aperture is 8~10mm,
Separate chilli seed from capsicum skin, it is that 1~2mm becomes capsicum skin powder that capsicum skin, which is crushed to partial size,；
(2) after the chilli seed clear water obtained step (1) rinses, dried after being impregnated with salt water, using Wet-process wall breaking to drying after
Chilli seed carry out broken wall, obtain the chilli seed powder of broken wall, the chilli seed powder of the broken wall by the high pressure of 50~80MPa at
Reason, obtains chilli seed micro mist；
(3) the capsicum skin powder for obtaining step (1) passes through the HIGH PRESSURE TREATMENT of 50~80MPa, obtains capsicum skin micro mist；
(4) ginger, garlic and soya bean are cleaned, is crushed to 200~250 mesh, obtain pungent taste powder, by the pungent taste powder, step
(2) after capsicum skin micro mist and the soybean oil mixing that the chilli seed micro mist that obtains, step (3) obtain, in 95 DEG C~100 DEG C infusions 2
~3 hours, add the salt that the mass fraction of pungent taste powder, capsicum skin micro mist and chilli seed micro mist mixture is 20%~30%
It is uniformly mixed, obtains thick chilli sauce.
2. the preparation method of capsicum breaking-wall cell thick chilli sauce according to claim 1, which is characterized in that further include step
(5): the thick chilli sauce that step (4) is obtained is filling, capping, spray sterilization 10 minutes, cooling up to thick chilli sauce finished product.
3. the preparation method of capsicum breaking-wall cell thick chilli sauce according to claim 1, which is characterized in that institute in step (2)
The specific steps for the Wet-process wall breaking stated are as follows: by after drying chilli seed and water with mass ratio be 1:1 stir, be put into colloid worn-off
Wall, the gap for adjusting colloid mill stator and rotor is 2~10 microns, is twisted the time 30~60 minutes, obtains the chilli seed of broken wall
The mixture of powder and water passes through the mixture of the chilli seed powder of broken wall and water HIGH PRESSURE TREATMENT 10~20 minutes of 50~80MPa
Afterwards, it is dried to obtain chilli seed micro mist.
4. the preparation method of capsicum breaking-wall cell thick chilli sauce according to claim 3, which is characterized in that institute in step (2)
The specific steps for the Wet-process wall breaking stated are as follows: by after drying chilli seed and water with mass ratio be 1:1 stir, be put into colloid worn-off
Wall, the gap for adjusting colloid mill stator and rotor is 2~10 microns, is twisted the time 40~50 minutes, obtains the chilli seed of broken wall
The mixture of powder and water, by the mixture of the chilli seed powder of broken wall and water after HIGH PRESSURE TREATMENT 15 minutes of 60~70MPa, wink
When release stress, be dried to obtain chilli seed micro mist.
5. the preparation method of capsicum breaking-wall cell thick chilli sauce according to claim 1, which is characterized in that institute in step (4)
The quality for the ginger stated is the 2%~4% of chilli seed micro mist quality, and the quality of the soya bean is chilli seed micro mist quality
3%~5%, the quality of the garlic is the 1.5%~3% of chilli seed micro mist quality, and the quality of the soybean oil is pungent
The 90%~98% of taste powder, capsicum skin micro mist and chilli seed micro mist gross mass.
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