CN109090570B - Delicious chilli sauce, preparation method and application thereof in nutritional spicy leisure food - Google Patents

Delicious chilli sauce, preparation method and application thereof in nutritional spicy leisure food Download PDF

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CN109090570B
CN109090570B CN201810987660.1A CN201810987660A CN109090570B CN 109090570 B CN109090570 B CN 109090570B CN 201810987660 A CN201810987660 A CN 201810987660A CN 109090570 B CN109090570 B CN 109090570B
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pepper
extract
umami
chili sauce
delicious
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CN109090570A (en
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李建党
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Hunan Dishifu Food Technology Co ltd
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus

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Abstract

The invention discloses a delicious chilli sauce, a preparation method and application thereof in nutritional spicy leisure food. The preparation method of the delicious chilli sauce comprises the following steps: preparing materials; II, pretreatment; III, mixing materials; and IV, fermenting. The invention has simple preparation process, good taste, low nitrite content and high safety, reserves rich nutrient components in the raw materials, is not easy to cause excessive internal heat after eating the delicious chili sauce, can be applied to nutritional spicy leisure foods such as toothpick beef, little fish, fish tails, bean products, duck necks and the like, and has good application prospect.

Description

Delicious chilli sauce, preparation method and application thereof in nutritional spicy leisure food
Technical Field
The invention relates to the technical field of food, in particular to delicious chilli sauce, a preparation method and application thereof in nutritional spicy leisure food.
Background
Hot pepper, another name: horn pepper, long pepper, vegetable pepper and lantern pepper are herbaceous plants of the genus Capsicum of the family Solanaceae, which grow for one year or a limited number of years. The content of vitamin C in each hectogram of capsicum is up to 198 mg, which is the top of vegetables, and the contents of vitamin B, carotene, calcium, iron and other minerals are also rich. The medical experts think that the pepper can relieve cold pain of chest and abdomen, stop dysentery, kill parasites in stomach and abdomen, and control heart disease and coronary arteriosclerosis; it also has effects in stimulating oral mucosa, promoting gastric motility, promoting salivary secretion, stimulating appetite, and promoting digestion.
The pepper is delicious and beneficial. Various chili products are available on the market, and chili sauce is particularly popular with consumers. The chili sauce serving as a traditional Chinese seasoning food is rich in nutrition, delicious in taste and convenient to use, can be eaten at any time and any place during home and travel, and is popular with consumers. The chili sauce has the function of promoting appetite due to the unique flavor, is popular with people in the south and north of the great river, and is a common seasoning on dining tables. Besides the pure spicy taste, the chili sauce on the market at present has other flavors so as to meet the requirements of different people on taste. Some oil-prepared chili sauce can be added with sunflower seed oil besides sesame oil, and can also be added with ingredients such as dried turnip, ginger, black sesame and the like besides the chili sauce. The chili sauce has various flavors, the level of the hot taste is also divided into small hot taste and large hot taste, and people can select the chili sauce with the flavor and the hot taste degree according to the taste. For people who love spicy flavor for a long time but live in regions unsuitable for eating too spicy for working and living reasons for a long time, the capability of intestines and stomach to bear the spicy taste of the chili sauce is relatively weak, and the intestines and stomach are greatly stimulated by frequent eating of the spicy sauce, so that the people are easy to get inflamed, have sore throat, canker sore and the like when eating the chili sauce, and are not suitable for patients with stomatitis, chronic gastroenteropathy, nephritis patients and the like, and people and children who do not like spicy taste to eat the chili sauce.
With the improvement of living standard, people have higher requirements on the aspects of color, aroma, taste and the like of seasonings prepared from the peppers, but the current pepper sauce is mostly prepared by adopting a high-salt pickling method, is heavy in salt, low in pepper brittleness, dark in color, serious in juice loss, poor in taste and unstable in sanitary quality. The fermented chili sauce is prepared by fermenting and pulping the cut and pulped chili with various beneficial microorganisms to produce acid so as to reduce the pH value of the chili sauce, and simultaneously inhibiting the growth of harmful microorganisms by combining the high osmotic pressure effect of salt, the decomposition effect of protein and other series of biochemical effects, and simultaneously greatly reducing the salt content in the chili sauce, but the control of the salt content is still not satisfactory, and the nitrite content of a finished product still poses a threat to the health of people.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a delicious chili sauce, a preparation method and application thereof in nutritional spicy leisure food.
A preparation method of an umami chili sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper to obtain a pretreated pepper;
III, mixing materials: adding garlic and ginger into the pretreated pepper, pulping, then adding cane sugar, plant polyphenol, flavor enhancer and 12-20wt% of saline solution, wherein the mass ratio of the pretreated pepper, the garlic, the ginger, the cane sugar, the plant polyphenol, the flavor enhancer and the 12-20wt% of saline solution is 100: (3-7): (3-7): (2-5): (2-6): (0.2-0.8): (10-25), and uniformly mixing to obtain a mixture;
IV, fermentation: adding zymophyte 1-4% of the mixture, sealing and fermenting at 25-35 deg.C for 15-40 days to obtain fermented mixture, adding plant extract 8-18% of the fermented mixture, and mixing.
Preferably, the preparation method of the umami chili sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper to obtain sterilized pepper, and blanching the sterilized pepper under the working pressure of 0.1-0.4MPa by adopting superheated steam with the temperature of 110-;
III, mixing materials: adding garlic and ginger into the pretreated pepper, pulping, then adding cane sugar, plant polyphenol, flavor enhancer and 12-20wt% of saline solution, wherein the mass ratio of the pretreated pepper, the garlic, the ginger, the cane sugar, the plant polyphenol, the flavor enhancer and the 12-20wt% of saline solution is 100: (3-7): (3-7): (2-5): (2-6): (0.2-0.8): (10-25), and uniformly mixing to obtain a mixture;
IV, fermentation: adding zymophyte 1-4% of the mixture, sealing and fermenting at 25-35 deg.C for 15-40 days to obtain fermented mixture, adding plant extract 8-18% of the fermented mixture, and mixing.
More preferably, the preparation method of the umami chili sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper to obtain sterilized pepper, and blanching the sterilized pepper under the working pressure of 0.1-0.4MPa by adopting superheated steam with the temperature of 110-; cooling the blanched Capsici fructus at 0-5 deg.C for 10-15min, standing at 30-35 deg.C for 5-9min, standing at 10-15 deg.C for 20-25min, and standing at 2-4 deg.C for 20-40min to obtain pretreated Capsici fructus;
III, mixing materials: adding garlic and ginger into the pretreated pepper, pulping, then adding cane sugar, plant polyphenol, flavor enhancer and 12-20wt% of saline solution, wherein the mass ratio of the pretreated pepper, the garlic, the ginger, the cane sugar, the plant polyphenol, the flavor enhancer and the 12-20wt% of saline solution is 100: (3-7): (3-7): (2-5): (2-6): (0.2-0.8): (10-25), and uniformly mixing to obtain a mixture;
IV, fermentation: adding zymophyte 1-4% of the mixture, sealing and fermenting at 25-35 deg.C for 15-40 days to obtain fermented mixture, adding plant extract 8-18% of the fermented mixture, and mixing.
The plant polyphenol comprises one or more of tea polyphenol, resveratrol and arbutin.
Preferably, the plant polyphenol is prepared from tea polyphenol, resveratrol and arbutin according to a mass ratio of (1-5): (1-5): (1-5) mixing.
The flavor enhancer comprises disodium 5 '-inosinate or/and disodium 5' -guanylate.
The zymocyte comprises one or more of lactobacillus rhamnosus, brevibacillus brevis and yeast of Korotka Ormer.
The plant extract comprises one or more of herba Houttuyniae extract, radix Paeoniae Rubra extract, and Bulbus Lilii extract.
Preferably, the plant extract is prepared from houttuynia cordata extract, red peony root extract and lily extract according to the mass ratio of (1-5): (1-5): (1-5) mixing.
Preferably, the sterilization mode is high-temperature sterilization at 85-100 ℃ for 15-30 min.
The invention also provides the delicious chilli sauce prepared by the preparation method of the delicious chilli sauce.
The invention also provides application of the delicious chilli sauce in nutritious spicy leisure food. The nutritious spicy leisure food is toothpick beef, small fish, fish tail, bean product, duck neck and the like.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects: the plant extract used in the delicious chili sauce prepared by the invention has the function of clearing heat, can relieve the discomfort of eating peppery to the body, slow down the excessive internal heat and promote the appetite; according to the invention, the nitrite can be effectively removed by adding the plant polyphenol, so that the safety of the chili sauce is improved; meanwhile, the raw materials are treated by methods such as steam blanching, segmented temperature-divided freezing treatment and the like, so that the activity of enzyme in the chili is inhibited, the loss of nutrient components is reduced, and the content of the nutrient components in the chili sauce is increased. The invention has simple preparation process, good taste, low nitrite content and high safety, reserves rich nutrient components in the raw materials, is not easy to cause excessive internal heat after eating the delicious chili sauce, can be applied to nutritional spicy leisure foods such as toothpick beef, little fish, fish tails, bean products, duck necks and the like, and has good application prospect.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of raw materials and equipment in the examples:
capsicum, variety Huang Ping I, was purchased from Kyogachan Gangzhen co-operating agency in Huang Ping county.
Garlic, variety purple garlic, was purchased from Xuzhou fruit Manchu commercial Co., Ltd.
Ginger, variety Laiwu ginger, purchased from Changhui fruit and vegetable in Yishui county. The sucrose in the center of the corn,
tea polyphenols, CAS No.: 84650-60-2, MW 281.36, cat # 84650, available from Zhuxin Biotech, Inc., Suzhou.
Resveratrol, CAS No.: 501-36-0, molecular weight 228.25, cat # SH-01-05, available from Selenegia zeylanica Biotech Co.
Arbutin, CAS number: 84380-01-8, molecular weight 272.25, cat # ZH-7009, food grade, purchased from Weifang landscape chemical industry Co., Ltd.
Disodium 5' -inosinate, CAS No.: 5550-12-9, cat # 197, from co-generation fine workshop food ingredients ltd.
Lactobacillus rhamnosus, active lactic acid bacteria 100 hundred million cfu/g, model LRQ07521, available from West Anlv, such as SpA Biotech Ltd.
Brevibacterium parvum, 100 hundred million cfu/g of active lactic acid bacteria, cat 561412, purchased from Yino Biotech, Inc., Shanxi.
Herba houttuyniae, which is the dried aerial part of houttuynia cordata of Saururaceae, has the Latin name: houttuynia cordata Thunb, Sichuan of origin, available from Shengtang pharmaceutical Co., Ltd, a city, Bozhou.
Red peony, dry root of red peony or red peony from Ranunculaceae, Latin's name: radix paeoniae rubra, san di ann, purchased from the national institute of civilian-benefiting wholesale business of Chinese medicinal materials.
Lily, a flower of a perennial herb bulbous plant of the genus lilium of the family liliaceae, the scientific name of latin: lilium brownnii var. virididulum Baker, variety longshan fresh lily, Hunan of origin, purchased from green selenium-rich lily rural professional cooperative, Huayuan county.
The preparation method of the houttuynia cordata extract comprises the following steps: soaking herba Houttuyniae in water 4 times the weight of herba Houttuyniae at 8 deg.C for 2 hr, extracting at 75 deg.C for 3 hr, and filtering with 100 mesh filter screen to obtain filtrate A and herba Houttuyniae residue; adding water 6 times the weight of herba Houttuyniae residue into the herba Houttuyniae residue, extracting at 80 deg.C for 2 hr, filtering with 100 mesh medicinal screen to obtain extractive solution B, mixing extractive solutions A and B, and concentrating at 60 deg.C and 0.05MPa until the residual volume is 3% of the original volume to obtain herba Houttuyniae extract.
The preparation method of the red peony root extract comprises the following steps: naturally drying radix paeoniae rubra, crushing to 40 meshes, and mixing according to the weight ratio of 1: adding 85W% ethanol water solution into 16(g/mL) by mass volume ratio, performing ultrasonic extraction at 50 deg.C for 20min with ultrasonic power of 500W and ultrasonic frequency of 40Hz, concentrating the filtrate at 50 deg.C and absolute pressure of 0.05MPa until the residual volume is 3% of the original volume to obtain radix Paeoniae Rubra extract
The preparation method of the lily extract is basically the same as that of the red paeony root extract, and only red paeony root is replaced by lily.
The steam blanching equipment is an HX-7.5D type electric heating steam generator which is purchased from Shanghai Huazhen special boiler Co.
The ultrasonic equipment is KQ-2500E type ultrasonic cleaner available from Kunshan Seama instruments Co., Ltd
Example 1
A preparation method of an umami chili sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 deg.C for 20min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into the pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, tea polyphenol, resveratrol, arbutin, disodium 5 '-inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, tea polyphenol, resveratrol, arbutin, disodium 5' -inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1: 1: 1: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
The fermentation bacteria comprise lactobacillus rhamnosus and short Aerobacter brevis according to a mass ratio of 1: 1 are mixed.
The plant extract is prepared from houttuynia cordata extract, red peony root extract and lily extract according to the mass ratio of 1: 1: 1 are mixed.
Example 2
Essentially the same as example 1, except that: the plant extract is prepared from houttuynia cordata extract and red peony root extract according to the mass ratio of 1: 1 are mixed.
Example 3
Essentially the same as example 1, except that: the plant extract is prepared from red paeony root extract and lily extract according to the mass ratio of 1: 1 are mixed.
Example 4
Essentially the same as example 1, except that: the plant extract is prepared from houttuynia cordata extract and lily extract according to the mass ratio of 1: 1 are mixed.
Example 5
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 deg.C for 20min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into the pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding cane sugar, tea polyphenol, resveratrol, disodium 5 '-inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, cane sugar, tea polyphenol, resveratrol, disodium 5' -inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1.5: 1.5: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
Example 6
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 deg.C for 20min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, resveratrol, arbutin, 5 '-disodium inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, resveratrol, arbutin, 5' -disodium inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1.5: 1.5: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
Example 7
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 deg.C for 20min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, tea polyphenol, arbutin, 5 '-disodium inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, tea polyphenol, arbutin, 5' -disodium inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1.5: 1.5: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
Example 8
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 ℃ for 20min to obtain sterilized pepper, and blanching the sterilized pepper at the working pressure of 0.2MPa by adopting superheated steam at 120 ℃ for 2min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into the pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, tea polyphenol, resveratrol, arbutin, disodium 5 '-inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, tea polyphenol, resveratrol, arbutin, disodium 5' -inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1: 1: 1: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
Example 9
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 ℃ for 20min to obtain sterilized pepper, and blanching the sterilized pepper at the working pressure of 0.2MPa by adopting superheated steam at 120 ℃ for 2min to obtain the blanched pepper; then cooling the blanched pepper at 2 ℃ for 10min, then placing at 30 ℃ for 6min, then placing at 10 ℃ for 20min, and finally placing at 2 ℃ for 30min to obtain the pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into the pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, tea polyphenol, resveratrol, arbutin, disodium 5 '-inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, tea polyphenol, resveratrol, arbutin, disodium 5' -inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1: 1: 1: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
Comparative example 1
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 deg.C for 20min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into the pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, tea polyphenol, resveratrol, arbutin, disodium 5 '-inosinate and 15 wt% saline solution, stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, tea polyphenol, resveratrol, arbutin, disodium 5' -inosinate and 15 wt% saline solution is 100: 5: 5: 4: 1: 1: 1: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% of zymocyte into the mixture, and sealing and fermenting at 30 deg.C for 30 days.
Comparative example 2
Essentially the same as example 1, except that: the preparation method of the delicious chilli sauce comprises the following steps:
preparing materials: selecting pepper which is not mildewed, rotten, bright red, excellent in quality, green and pollution-free as a raw material, removing stems of the pepper, cleaning the pepper, and draining water to obtain the cleaned pepper;
II, pretreatment: sterilizing the cleaned pepper at 90 deg.C for 20min to obtain pretreated pepper;
III, mixing materials: adding peeled garlic and ginger into the pretreated pepper, pulping for 5min at 25 ℃ and 3800r/min, adding sucrose, disodium 5 '-inosinate and 15 wt% saline solution, and stirring for 30min at 25 ℃ and 65r/min, wherein the mass ratio of the pretreated pepper, garlic, ginger, sucrose, disodium 5' -inosinate to the 15 wt% saline solution is 100: 5: 5: 4: 0.3: 15, obtaining a mixture;
IV, fermentation: adding 2% by mass of zymocyte into the mixture, sealing and fermenting at 30 deg.C for 30 days to obtain fermented mixture, adding 9% by mass of plant extract into the fermented mixture, and stirring at 25 deg.C and 65r/min for 30 min.
Test example 1
Physical and chemical detection: according to the methods of GB 2714-.
Table 1: table of physical and chemical test results
Detecting items Physical and chemical indexes The invention relates to delicious chilli sauce
Cadmium (mg/kg) ≤0.05 Not detected out
Mercury (mg/kg) ≤0.01 Not detected out
Total arsenic (mg/kg) ≤0.5 Not detected out
Lead (mg/kg) ≤1 Not detected out
Aflatoxin B1 (ug/kg) ≤5 Not detected out
Escherichia coli (MPN/100g) ≤30 Not detected out
Total number of bacteria (cfu/g) ≤2000 400
Pathogenic bacteria Cannot be detected Not detected out
According to the detection result, the physical and chemical indexes of the delicious chili sauce meet the requirements of relevant standards.
Test example 2
Raising of experimental mice: selecting SPF Wistar white rats (animal qualification number: SCXK 20130001, purchased from Shandong province laboratory animal center) with the weight of 150-: group 1 was a blank group, fed daily with normal feed (purchased from changsha, commuted biotechnology limited); groups 2 to 11 were experimental groups, and the umami chili paste of the present invention was added to the general feeds to which the animals were fed, wherein 5g of the umami chili paste of the present invention was added per 100g of the general feeds. Feeding the experimental mice according to the feeding mode corresponding to the grouping, continuously observing the daily water intake and the body condition of each experimental mouse for 7 days, wherein the daily water intake and the food intake of each experimental mouse are averaged in each group as shown in the following table 2, comparing the test results of each group, and obtaining P less than 0.05 by a statistical analysis method, which shows that the average difference of the samples has statistical significance.
Table 2: table of experimental results
Group of Water intake/mL Average daily food intake/g
Blank group 32.2 30.6
Example 1 34.7 44.2
Example 2 39.2 37.7
Example 3 39.0 38.3
Example 4 39.5 37.4
Example 5 36.4 41.9
Example 6 36.7 42.8
Example 7 35.4 42.4
Example 8 33.7 46.8
Example 9 33.0 49.2
Comparative example 1 43.2 31.3
According to the test results, the plant extracts mixed by the houttuynia cordata extract, the red peony root extract and the lily extract are added in the example 1, compared with the comparative example 1 in which the plant extracts are not added in the examples 2-4 (the plant extracts are mixed by any two of the houttuynia cordata extract, the red peony root extract and the lily extract), the daily food intake of the experimental mice is increased, the water intake is reduced, and the appetite is increased, so that the plant extracts in the chili sauce have the functions of promoting appetite, stimulating appetite and tonifying spleen, and the fresh chili sauce is not easy to cause internal heat after eating.
Test example 3
Quality index change: the content of nitrite in the delicious chilli sauce is measured by a method specified by reference standard GB5009.33-2014, the content of vitamin C and amino acid in the delicious chilli sauce is measured according to a method specified by reference standard GB5009.86-2016 and an experimental method of ' study on main quality index change rule in chilli sauce fermentation process ' 1.2.2 in journal literature of Roche ', and specific test results are shown in Table 3.
Table 3: quality index detection result table
Figure BDA0001780062640000141
According to the test results, the plant polyphenol prepared by mixing the tea polyphenol, the resveratrol and the arbutin is added in the example 1, and the nitrite content of the prepared delicious chili sauce is obviously lower than that of the comparative examples 5-7 (the plant polyphenol is prepared by mixing any two of the tea polyphenol, the resveratrol and the arbutin) and the comparative example 2 without adding the plant polyphenol; and in examples 8-9, the pretreatment of the capsicum by using one or two of the steam blanching method and the stepwise temperature-divided freezing treatment method is adopted, so that the content of the vitamin C and the amino acid in the delicious chili sauce is increased compared with that in example 1.
The foregoing is considered as illustrative and not restrictive in character, and that all equivalent and simple variations on the principles taught herein are included within the scope of the present invention; various modifications, additions and substitutions for the specific embodiments described may be made by those skilled in the art without departing from the scope of the invention as defined in the accompanying claims.

Claims (8)

1. A preparation method of the delicious chilli sauce is characterized by comprising the following steps:
preparing materials: selecting green and pollution-free peppers which are not mildewed and rotten, bright red and have excellent quality as raw materials, removing stems of the peppers, cleaning the peppers, and draining water to obtain the cleaned peppers;
II, pretreatment: sterilizing the cleaned pepper to obtain sterilized pepper, and blanching the sterilized pepper under the working pressure of 0.1-0.4MPa by adopting superheated steam with the temperature of 110-; cooling the blanched Capsici fructus at 0-5 deg.C for 10-15min, standing at 30-35 deg.C for 5-9min, standing at 10-15 deg.C for 20-25min, and standing at 2-4 deg.C for 20-40min to obtain pretreated Capsici fructus;
III, mixing materials: adding garlic and ginger into the pretreated pepper, pulping, then adding cane sugar, plant polyphenol, flavor enhancer and 12-20wt% of saline solution, wherein the mass ratio of the pretreated pepper, the garlic, the ginger, the cane sugar, the plant polyphenol, the flavor enhancer and the 12-20wt% of saline solution is 100: (3-7): (3-7): (2-5): (2-6): (0.2-0.8): (10-25), and uniformly mixing to obtain a mixture;
IV, fermentation: adding zymophyte 1-4% of the mixture, sealing and fermenting at 25-35 deg.C for 15-40 days to obtain fermented mixture, adding plant extract 8-18% of the fermented mixture, and mixing;
the plant polyphenol comprises tea polyphenol, resveratrol and arbutin according to the mass ratio of 1: 1: 1 are mixed.
2. The method of preparing an umami chili sauce according to claim 1, wherein the umami flavoring agent comprises disodium 5 '-inosinate or/and disodium 5' -guanylate.
3. The method of preparing an umami chili sauce according to claim 1, wherein the fermentation tubes comprise one or more of lactobacillus rhamnosus, bifidobacterium breve, and yeast akohmer kodajic.
4. The method of preparing an umami chili sauce as claimed in claim 1, wherein the plant extract comprises one or more of houttuynia cordata extract, red peony root extract and lily extract.
5. The method for preparing the umami chili sauce according to claim 4, wherein the plant extract is prepared from houttuynia cordata extract, red peony root extract and lily extract according to the mass ratio of (1-5): (1-5): (1-5) mixing.
6. The method for preparing an umami chili sauce according to claim 1, wherein the sterilization is performed by high temperature sterilization at 85-100 ℃ for 15-30 min.
7. An umami chili sauce which is prepared by the method for preparing the umami chili sauce according to any one of claims 1 to 6.
8. Use of the savory chili sauce of claim 7 for the preparation of a nutritious spicy snack food.
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CN104543965A (en) * 2015-01-15 2015-04-29 湖南农业大学 Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil
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