CN108991480B - Preparation method of chili sauce with wall-broken chili cells - Google Patents
Preparation method of chili sauce with wall-broken chili cells Download PDFInfo
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of chili sauce with broken cell walls. The preparation method comprises the following steps: (1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm; (2) washing the chilli seeds with clear water, soaking the chilli seeds with saline water, drying the chilli seeds, and breaking the walls of the dried chilli seeds to obtain chilli seed micro powder; (3) performing high-pressure treatment on the chilli skin powder to obtain chilli skin micro powder; (4) cleaning and crushing ginger, garlic and soybeans to obtain spicy powder, uniformly mixing the spicy powder, the capsicum skin micro powder, the capsicum seed micro powder and the soybean oil, cooking and decocting for 2-3 hours, adding salt and uniformly mixing to obtain the chili sauce. The invention releases the nutrition of the chilli seeds by a wall-breaking method, so that the chilli sauce has more nutrition and the flavor of the product is improved.
Description
The technical field is as follows:
the invention belongs to the technical field of food processing, and particularly relates to a preparation method of chili sauce with wall-broken chili cells.
Background art:
the capsicum is a common vegetable, the content of vitamin C is the first in the vegetable, and the capsicine, dihydrocapsaicin, volatile oil, protein, calcium, phosphorus, carotene and capsorubin are also contained, so that the capsicum has multiple health care functions, and has the health care functions of promoting gastrointestinal functions, preventing gallstone, protecting heart, promoting blood circulation, reducing blood sugar, relieving skin pain, losing weight, enhancing immunity, resisting radiation, delaying senility and the like.
The chilli sauce is a large country of China for production technology consumption, the chilli sauce is prepared by taking chilli as a main component, so that the main nutrient components of the chilli and chilli seeds in the chilli sauce are not completely released all the time, and the chilli seeds are not easy to digest and absorb by human bodies because the kernel walls of the chilli seeds are hard. The capsicum seed contains more than 20 mineral elements and vitamins, especially has high Ve content, can be used for treating diseases, preventing diseases and resisting aging, and also contains phospholipid polymerized lipochrome, sterol, hydrocarbon, liposoluble vitamin (FSE) and other effective substances. The chilli seeds contain linoleic acid, oleic acid, palmitic acid, vitamin E, vitamin A, trace elements necessary for human bodies, calcium, iron, zinc and the like.
The invention content is as follows:
the invention aims to provide a preparation method of chili sauce with wall-broken chili cells, the nutrition of chili seeds is released by a wall-broken method, so that the chili sauce is more nutritious and the product flavor is improved, and meanwhile, the preservation time of the chili sauce prepared by the chili seed micro powder obtained by the wall-broken method after the opening of the seal can be prolonged by half a month.
The invention is realized by the following technical scheme:
a preparation method of a chili sauce with broken cell walls comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds with salt water, drying the chilli seeds, breaking the walls of the dried chilli seeds by using a wet method to obtain wall-broken chilli seed powder, and performing high-pressure treatment on the wall-broken chilli seed powder at 50-80 MPa to obtain chilli seed micro powder;
(3) performing high-pressure treatment on the chili skin powder obtained in the step (1) at 50-80 MPa to obtain chili skin micro powder;
(4) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the pepper seed micro powder obtained in the step (2), the pepper skin micro powder obtained in the step (3) and soybean oil, decocting at 95-100 ℃ for 2-3 hours, adding salt with the mass fraction of 20-30% of the mixture of the spicy powder, the pepper skin micro powder and the pepper seed micro powder, and uniformly mixing to obtain the chili sauce.
After the wall of the chilli seeds is broken, more than 20 mineral elements and more than 20 vitamins contained in the chilli seeds are fully released. Meanwhile, the wall-broken chilli sauce produced by the wall-broken chilli seed powder improves the flavor of the original chilli sauce, the nutrition is easier to absorb by a human body, and the storage time after unsealing is longer than that of the existing chilli sauce.
Preferably, the above production method further comprises the step (5): and (4) filling the chili sauce obtained in the step (4), sealing the cap, spraying and sterilizing for 10 minutes, and cooling to obtain a chili sauce finished product.
Preferably, the wet wall breaking process in step (2) comprises the following steps: and (3) mixing the dried chilli seeds and water in a mass ratio of 1: stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 30-60 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of wall-broken chilli seed powder and water for 10-20 minutes at 50-80 MPa, instantly releasing pressure, and drying to obtain the chilli seed micro powder. The high-pressure treatment in the invention is to perform the sterilization function, and the instant release of pressure can cause the pepper seeds to break the walls more completely.
Further preferably, the wet wall breaking process in step (2) comprises the following steps: and (3) mixing the dried chilli seeds and water in a mass ratio of 1: stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 40-50 minutes to obtain a mixture of wall-broken chilli seed powder and water, carrying out high-pressure treatment on the mixture of wall-broken chilli seed powder and water for 15 minutes at 60-70 MPa, instantly releasing pressure, and drying to obtain the chilli seed micro powder.
Preferably, in the step (4), the mass of the ginger is 2-4% of the mass of the chilli seed micro powder, the mass of the soybean is 3-5% of the mass of the chilli seed micro powder, the mass of the garlic is 1.5-3% of the mass of the chilli seed micro powder, and the mass of the soybean oil is 90-98% of the total mass of the pungent powder, the chilli peel micro powder and the chilli seed micro powder.
The invention has the beneficial effects that:
1. after the wall of the chilli seeds provided by the invention is broken, more than 20 mineral elements and more than one vitamin contained in the chilli seeds are fully released. Meanwhile, the wall-broken chilli sauce produced by the wall-broken chilli seed powder improves the flavor of the original chilli sauce, is easier for human body to absorb nutrients, and has longer storage time than the existing chilli sauce.
2. The chilli seeds are fully crushed, so that mineral elements, vitamins and other multiple micronutrients in the chilli seeds exist in a dispersed state, and the utilization rate of the nutrient elements in the chilli seeds is greatly improved.
The specific implementation mode is as follows:
the following examples are further illustrative of the present invention and are not intended to be limiting thereof.
Unless otherwise specified, the devices and materials mentioned in the present invention are commercially available.
Example 1:
a preparation method of a chili sauce with broken cell walls comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 30 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of wall-broken chilli seed powder and water for 10 minutes at 50MPa, instantly releasing pressure, and drying to obtain chilli seed micro powder;
(3) carrying out high-pressure treatment on the chili skin powder obtained in the step (1) at 50MPa for 10 minutes, then releasing pressure instantly, and drying to obtain chili skin micro powder;
(4) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the chilli seed micro powder obtained in the step (2), the chilli skin micro powder obtained in the step (3) and soybean oil, decocting at 95-100 ℃ for 2 hours, wherein the mass of the ginger is 2% of that of the chilli seed micro powder, the mass of the soybeans is 3% of that of the chilli seed micro powder, the mass of the garlic is 1.5% of that of the chilli seed micro powder, the mass of the soybean oil is 90% of the total mass of the spicy powder, the chilli skin micro powder and the chilli seed micro powder, and adding 20% of salt in the mixture of the spicy powder, the chilli skin micro powder and the chilli seed micro powder to mix uniformly to obtain the chilli sauce.
Example 2:
a preparation method of a chili sauce with broken cell walls comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 40 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of wall-broken chilli seed powder and water for 15 minutes at 60MPa, instantly releasing pressure, and drying to obtain chilli seed micro powder;
(3) carrying out 60MPa high-pressure treatment on the chilli powder obtained in the step (1) for 15 minutes, then releasing pressure instantly, and drying to obtain chilli powder;
(4) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the pepper seed micro powder obtained in the step (2), the pepper skin micro powder obtained in the step (3) and soybean oil, decocting at 95-100 ℃ for 2.5 hours, wherein the mass of the ginger is 3% of that of the pepper seed micro powder, the mass of the soybeans is 4% of that of the pepper seed micro powder, the mass of the garlic is 2% of that of the pepper seed micro powder, the mass of the soybean oil is 95% of the total mass of the spicy powder, the pepper skin micro powder and the pepper seed micro powder, adding 25% of salt in the mixture of the spicy powder, the pepper skin powder and the pepper seed micro powder, and uniformly mixing to obtain the pepper sauce.
Example 3:
a preparation method of a chili sauce with broken cell walls comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: stirring, putting into a colloid mill to break the wall, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 50 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of the wall-broken chilli seed powder and the water for 15 minutes at 70MPa, releasing pressure instantaneously, and drying to obtain chilli seed micro powder to obtain the chilli seed micro powder;
(3) carrying out high-pressure treatment on the chilli skin powder obtained in the step (1) at 70MPa for 15 minutes, then releasing pressure instantly, and drying to obtain chilli skin micro powder;
(4) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the pepper seed micro powder obtained in the step (2), the pepper skin micro powder obtained in the step (3) and soybean oil, decocting at 95-100 ℃ for 2.5 hours, wherein the mass of the ginger is 3% of that of the pepper seed micro powder, the mass of the soybeans is 4% of that of the pepper seed micro powder, the mass of the garlic is 2% of that of the pepper seed micro powder, the mass of the soybean oil is 95% of the total mass of the spicy powder, the pepper skin micro powder and the pepper seed micro powder, adding 25% of salt in the mixture of the spicy powder, the pepper skin micro powder and the pepper seed micro powder, and uniformly mixing to obtain the pepper sauce.
Example 4:
a preparation method of a chili sauce with broken cell walls comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: stirring, putting into a colloid mill to break the wall, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 60 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of the wall-broken chilli seed powder and the water for 20 minutes at 50MPa, releasing pressure instantaneously, and drying to obtain chilli seed micro powder to obtain the chilli seed micro powder;
(3) carrying out high-pressure treatment on the capsicum powder obtained in the step (1) at 50MPa for 20 minutes, then releasing the pressure instantly, and drying to obtain capsicum micropowder;
(4) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the pepper seed micro powder obtained in the step (2), the pepper skin micro powder obtained in the step (3) and soybean oil, decocting at 95-100 ℃ for 3 hours, wherein the mass of the ginger is 3% of that of the pepper seed micro powder, the mass of the soybeans is 4% of that of the pepper seed micro powder, the mass of the garlic is 2% of that of the pepper seed micro powder, the mass of the soybean oil is 98% of the total mass of the spicy powder, the pepper skin micro powder and the pepper seed micro powder, adding 25% of salt in the mixture of the spicy powder, the pepper skin micro powder and the pepper seed micro powder, and uniformly mixing to obtain the chili sauce.
Example 5:
a preparation method of a chili sauce with broken cell walls comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: stirring, putting into a colloid mill to break the wall, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 40 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of the wall-broken chilli seed powder and the water for 10 minutes at 80MPa, releasing pressure instantaneously, and drying to obtain chilli seed micro powder to obtain the chilli seed micro powder;
(3) carrying out high-pressure treatment on the capsicum powder obtained in the step (1) at 80MPa for 10 minutes, then releasing the pressure instantly, and drying to obtain capsicum micropowder;
(4) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the chilli seed micro powder obtained in the step (2), the chilli skin micro powder obtained in the step (3) and soybean oil, decocting at 95-100 ℃ for 3 hours, wherein the mass of the ginger is 4% of that of the chilli seed micro powder, the mass of the soybeans is 5% of that of the chilli seed micro powder, the mass of the garlic is 3% of that of the chilli seed micro powder, the mass of the soybean oil is 98% of the total mass of the spicy powder, the chilli skin micro powder and the chilli seed micro powder, and adding common salt with the mass fraction of 25% of the mixture of the spicy powder, the chilli skin micro powder and the chilli seed micro powder to mix uniformly to obtain the chilli sauce.
Comparative example 1:
a preparation method of chili sauce comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers through a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 40 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of wall-broken chilli seed powder and water for 15 minutes at 60MPa, instantly releasing pressure, and drying to obtain chilli seed micro powder;
(3) cleaning ginger, garlic and soybeans, crushing to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the pepper seed micro powder obtained in the step (2), the pepper peel powder obtained in the step (1) and soybean oil, decocting at 95-100 ℃ for 2.5 hours, wherein the mass of the ginger is 3% of that of the pepper seed micro powder, the mass of the soybeans is 4% of that of the pepper seed micro powder, the mass of the garlic is 2% of that of the pepper seed micro powder, the mass of the soybean oil is 95% of the total mass of the spicy powder, the pepper peel micro powder and the pepper seed micro powder, adding 25% of salt in the mixture of the spicy powder, the pepper peel powder and the pepper seed micro powder, and uniformly mixing to obtain the pepper sauce.
Comparative example 2:
a preparation method of chili sauce comprises the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds in 5% saline water for 10 hours, drying the chilli seeds, and mixing the dried chilli seeds with the water in a mass ratio of 1: 1, stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 40 minutes to obtain a mixture of wall-broken capsicum seed powder and water, performing high-pressure treatment on the wall-broken capsicum seed powder and the mixture of capsicum skin powder and water obtained in the step (1) for 15 minutes at 60MPa, instantly releasing pressure, and drying to obtain a mixture of capsicum seed micro powder and capsicum skin micro powder;
(3) cleaning ginger, garlic and soybeans, crushing the cleaned ginger, garlic and soybeans to 200-250 meshes to obtain spicy powder, mixing the spicy powder, the mixture of the chilli seed micro powder and the chilli skin micro powder obtained in the step (2) with soybean oil, decocting the mixture at 95-100 ℃ for 2.5 hours, wherein the mass of the ginger is 3% of that of the chilli seed micro powder, the mass of the soybeans is 4% of that of the chilli seed micro powder, the mass of the garlic is 2% of that of the chilli seed micro powder, the mass of the soybean oil is 95% of the total mass of the spicy powder, the chilli skin micro powder and the chilli seed micro powder, adding 25% of salt in mass percentage of the mixture of the spicy powder, the chilli skin powder and the chilli seed micro powder, and uniformly mixing to obtain the chilli sauce
Comparing the chili pastes obtained in example 2 with those obtained in comparative examples 1 and 2, the chili pastes obtained in example 2 were observed to be more uniform as a whole, and the chili pastes obtained in comparative examples 1 and 2 were prone to delamination.
The chili pastes obtained in example 2, the chili paste obtained in comparative example 1, the chili paste obtained in comparative example 2 and a existing brand of chili paste were tested for their storage time (microbial colony test), and after the three chili pastes were simultaneously unsealed, 7 time points, i.e., initial decapping, 7 days, 14 days, 1 month, 38 days, 45 days and 60 days, were selected and tested, and the storage temperature of the samples was room temperature.
The results show that the total number of colonies of the three kinds of the pastes does not vary greatly within 38 days, that the total number of colonies of the paste obtained in comparative example 1 exceeds 30000CFU/g at 45 days, that the total number of colonies of the paste of a certain brand currently available exceeds 30000CFU/g at 60 days, that the total number of colonies of the paste obtained in comparative example 2 exceeds 30000CFU/g, and that the total number of colonies of the paste obtained in example 2 does not exceed 30000CFU/g, so that the preservation time of the paste obtained in the present invention after unsealing can be theoretically maintained at 60 days or more.
Test example 1:
testing of particle size:
the particle size of the pepper seed micro powder obtained in step (2) in examples 1 to 5, comparative example 1 and comparative example 2 was observed under a microscope, and the results are shown in table 1:
TABLE 1
| Wall breaking ratio (%) | Particle size | |
| Example 1 | 96％ | 90% less than 15 μm |
| Example 2 | 99％ | 93% less than 8 μm |
| Example 3 | 99.5％ | 95% less than 8 μm |
| Example 4 | 98％ | 90% less than 10 microns |
| Example 5 | 98.3％ | 90% less than 10 microns |
| Comparative example 1 | 99％ | 93% less than 8 μm |
| Comparative example 2 | 97.5％ | 90% less than 15 μm |
As can be seen from table 1, the particle sizes of the pepper seed micro powders obtained by different wet wall breaking conditions are also different, the wall breaking rate of the pepper seeds of comparative example 1 is higher, but the pepper peel powder is not further crushed, the layering phenomenon of the pepper sauce is obvious, the particle size of the pepper seeds is not uniform in comparative example 2 due to the mixed treatment of the pepper peel and the pepper seeds, especially, the particle sizes of the pepper seed micro powders obtained in example 2 and example 3 are the smallest and the most uniform, the wall breaking effect is the best, and the layering of the pepper sauce cannot occur.
Test example 2:
the chili sauce obtained in the comparative example 1, the chili sauce obtained in the comparative example 2, the existing chili sauce of a certain brand and the chili oil obtained in the chili sauce obtained in the example 2 are respectively extracted for vitamin E detection, a liquid chromatograph is used for detection, the vitamin E is used as a standard substance, and the chromatographic conditions are as follows: c18 column (4.6 mm. times.250 mm, 5 μm), mobile phase: methanol, flow rate: 1.0mL/min, column temperature: and detecting the content of the vitamin E in the chili oil in the chili paste obtained in the example 2 at 30 ℃ with a detection wavelength of 284nm by using an ultraviolet detector, wherein the content of the vitamin E in the chili oil in the other three chili pastes is higher than that in the chili oil in the other three chili pastes.
The above detailed description of the method for preparing chili sauce with broken cell wall provided by the invention is provided, and the above description of the embodiment is only for helping understanding the technical scheme and the core idea of the invention, it should be noted that, for those skilled in the art, it can be made several improvements and modifications without departing from the principle of the invention, and these improvements and modifications also fall into the protection scope of the claims of the present invention.
Claims (1)
1. A preparation method of a chili sauce with wall-broken chili cells is characterized by comprising the following steps:
(1) selecting complete and undamaged peppers, cutting the peppers into 3-4 parts in the extension direction, sieving the peppers by using a sieve with the aperture of 8-10 mm to separate pepper seeds from pepper skins, and crushing the pepper skins into pepper skin powder with the particle size of 1-2 mm;
(2) washing the chilli seeds obtained in the step (1) with clear water, soaking the chilli seeds with saline water, and drying the chilli seeds and the water in a mass ratio of 1: stirring, putting into a colloid mill for wall breaking, adjusting the gap between a stator and a rotor of the colloid mill to be 2-10 microns, and grinding for 40-50 minutes to obtain a mixture of wall-broken chilli seed powder and water, performing high-pressure treatment on the mixture of wall-broken chilli seed powder and water for 15 minutes at 60-70 MPa, instantly releasing pressure, and drying to obtain chilli seed micro powder;
(3) performing high-pressure treatment on the chili skin powder obtained in the step (1) at 50-80 MPa to obtain chili skin micro powder;
(4) cleaning ginger, garlic and soybeans, crushing the ginger, the garlic and the soybeans to 200-250 meshes to obtain pungent powder, mixing the pungent powder, the pepper seed micro powder obtained in the step (2), the pepper skin micro powder obtained in the step (3) and soybean oil, decocting the mixture at 95-100 ℃ for 2-3 hours, adding salt with the mass fraction of 20-30% of the mixture of the pungent powder, the pepper skin micro powder and the pepper seed micro powder, and uniformly mixing the mixture to obtain the chili sauce, wherein the mass of the ginger is 3% of the mass of the pepper seed micro powder, the mass of the soybeans is 4% of the mass of the pepper seed micro powder, the mass of the garlic is 2% of the mass of the pepper seed micro powder, and the mass of the soybean oil is 95% of the total mass of the pungent powder, the pepper skin micro powder and the pepper seed micro powder;
and (5): and (4) filling the chili sauce obtained in the step (4), sealing the cap, spraying and sterilizing for 10 minutes, and cooling to obtain a chili sauce finished product.
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| CN108991480A (en) | 2018-12-14 |
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