CN109527480A - A kind of flavor grain capsicum and preparation method thereof - Google Patents
A kind of flavor grain capsicum and preparation method thereof Download PDFInfo
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- CN109527480A CN109527480A CN201811422903.3A CN201811422903A CN109527480A CN 109527480 A CN109527480 A CN 109527480A CN 201811422903 A CN201811422903 A CN 201811422903A CN 109527480 A CN109527480 A CN 109527480A
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 114
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 100
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 98
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 63
- 235000019634 flavors Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 55
- 235000008397 ginger Nutrition 0.000 claims abstract description 55
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 235000014101 wine Nutrition 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 29
- 235000020095 red wine Nutrition 0.000 claims abstract description 29
- 239000008159 sesame oil Substances 0.000 claims abstract description 25
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 25
- RXDLGFMMQFNVLI-UHFFFAOYSA-N [Na].[Na].[Ca] Chemical compound [Na].[Na].[Ca] RXDLGFMMQFNVLI-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000013522 chelant Substances 0.000 claims abstract description 21
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 16
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 12
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 12
- 239000000312 peanut oil Substances 0.000 claims abstract description 12
- 239000011734 sodium Substances 0.000 claims abstract description 12
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 12
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 7
- 241000234314 Zingiber Species 0.000 claims description 53
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 238000004140 cleaning Methods 0.000 claims description 15
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- 235000013599 spices Nutrition 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 7
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000019477 peppermint oil Nutrition 0.000 claims description 7
- 229940057059 monascus purpureus Drugs 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 5
- 240000002262 Litsea cubeba Species 0.000 claims description 5
- 235000012854 Litsea cubeba Nutrition 0.000 claims description 5
- 244000113306 Monascus purpureus Species 0.000 claims description 5
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 2
- 229960001484 edetic acid Drugs 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000638 stimulation Effects 0.000 abstract description 7
- 230000002195 synergetic effect Effects 0.000 abstract description 6
- 244000246386 Mentha pulegium Species 0.000 abstract description 3
- 235000016257 Mentha pulegium Nutrition 0.000 abstract description 3
- 235000004357 Mentha x piperita Nutrition 0.000 abstract description 3
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 3
- 235000001050 hortel pimenta Nutrition 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 description 32
- 230000000052 comparative effect Effects 0.000 description 22
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 7
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- 239000000126 substance Substances 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 239000000123 paper Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008033 biological extinction Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical group CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- VEUACKUBDLVUAC-UHFFFAOYSA-N [Na].[Ca] Chemical compound [Na].[Ca] VEUACKUBDLVUAC-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- -1 shelf life extension Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/10—Temperature; Pressure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/04—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour circulating over or surrounding the materials or objects to be dried
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of flavor grain capsicums, main 4500 ~ 5500 parts of bright red hot pepper, 150 ~ 170 parts of safflower powder, 200 ~ 250 parts of red wine dregs, 170 ~ 200 parts of new ginger, 450 ~ 550 parts of old ginger, compound wine liquid 450 ~ 550,130 ~ 160 parts of flavor sesame oil, 1000 ~ 1200 parts of peanut oil, 780 ~ 820 parts of edible salt, 0.2 ~ 0.3 part of calcium disodium chelate, 2 ~ 2.5 parts of dehydroactic acid sodium are made.The present invention is added to red wine dregs, calcium disodium chelate, compound wine liquid; under the synergistic effect of three; red gorgeous color and strong mellowness, ester perfume, light fruity are provided for poor capsicum; it in capsicum high temperature frying also can be well protected the scarlet color of capsicum simultaneously, and the oxidation of grease can be delayed to increase the shelf life of poor capsicum.In addition the utilization of safflower powder and peppermint sesame oil reduces the pungent of stimulation, and flavor is more abundant to be coordinated.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of flavor grain capsicum and preparation method thereof.
Background technique
Poor capsicum is the exclusive cuisines flavouring in Yunnan, Guizhou, and there are production in two provinces.Poor capsicum color is scarlet, aromatic peppery
It is fresh, not only peppery but also sour, distinctive fragrant, peppery, fresh, sour, tender, salty, crisp, peculiar flavour, people's predilection, and also it is suitable for people of all ages,
It is essential in the cuisines of Guizhou.For example cook " fish-flavoured shredded pork ", " fish-flavoured eggplants ", " the peppery hairtail of grain ", " the peppery crackling of grain
Fish ", ", " Guizhou Province taste Sichuan-style pork ", " fish packet leek ", " strange Lu meal " when institute it is necessary, also with poor capsicum as base-material production pickle,
Pickles, make cold vegetable dish in sauce, and water is dipped in production, it is seen that status of the poor capsicum in the cuisines of Guizhou.
Red wine dregs originates in Fujian, and in the final stage of wine of rice fermented with red yeast manufacture, the derivative that fermentation is completed is considered out after drinking through sieving
Remaining residue is red wine dregs, is made into food additives through people's " waste utilization ", contains capacity for liquor 20% or so, quality is with next year old
Grain, color is scarlet, and there is strong wine flavour to be preferred.It has the special function such as reduction cholesterol, blood pressure lowering, hypoglycemic and anti-cancer
Can, more there is estimable natural red colouring matter, is the healthy wholefood of precious deliciousness.
The production method of grain capsicum at present are as follows: the fresh chilli that meat is thick and solid, pungent is less heavy is selected to clean stalk, dry in the air
Solid carbon dioxide point plus fresh ginger, garlic, be put into tub or wooden barrel kill it is broken, kill it is good after be packed into the soil side altar Zhong Tan watertight added to seal up for safekeeping
It puts, while the salt of a small amount of white wine and 10% or so is added in production and mixes thoroughly.It finds through market, is made by preceding method
The problems such as poor capsicum is long there are fermentation time and fragrance flavor does not protrude, and brittleness is poor, and a kind of sour taste is tended to have after fermentation, and frying
Capsicum color can be dimmed in the process, and the poor capsicum color having even can blackening.
Based on above-mentioned analysis, a kind of bright, flavor protrusion, aromatic flavour, shelf life extension, acid are mild, i.e.,
Just the flavor grain capsicum that the cerise of capsicum will not be dimmed after frying is that the current industry is badly in need of.
Summary of the invention
In view of above-mentioned deficiency, the present invention provides a kind of flavor grain capsicums and preparation method thereof, in red wine dregs, ethylenediamine tetrem
Acid disodium calcium, compound wine liquid synergistic effect under, it is fragrant, light to provide red gorgeous color and strong mellowness, ester for grain capsicum
Light fruity, while also can be well protected the scarlet color of capsicum in capsicum high temperature frying, and grease can be delayed
Oxidation increases the shelf life of poor capsicum.In addition the utilization of safflower powder and peppermint sesame oil reduces the pungent of stimulation, and flavor is more
Add abundant coordination.
The present invention is that technique is prepared by the following procedure to be made:
A kind of flavor grain capsicum, is made of the raw material of following weight: 4500 ~ 5500 parts of bright red hot pepper, safflower powder 150 ~
170 parts, 200 ~ 250 parts of red wine dregs, 170 ~ 200 parts of new ginger, 450 ~ 550 parts of old ginger, compound wine liquid 450 ~ 550, flavor sesame oil 130 ~
160 parts, 1000 ~ 1200 parts of peanut oil, 780 ~ 820 parts of edible salt, 0.2 ~ 0.3 part of calcium disodium chelate, dehydroactic acid
2 ~ 2.5 parts of sodium.
Further, which is made of the raw material of following weight: 5000 parts of bright red hot pepper, safflower powder 160
Part, 225 parts of red wine dregs, 185 parts of new ginger, 500 parts of old ginger, compound wine liquid 500,1100 parts of peanut oil, is eaten by 145 parts of flavor sesame oil
800 parts of salt, 0.3 part of calcium disodium chelate, 2.3 parts of dehydroactic acid sodium.
Further, the red wine dregs is Fujian Monas cuspurpureus Went distiller grains.
Further, the compound wine liquid is mixed to prepare by white wine and red wine 1:1 in mass ratio.
Further, the flavor sesame oil is by oil of badian, Zanthoxylum essential oil, litsea citrate oil, peppermint oil 5:2 in mass ratio:
3:1 is mixed to prepare.
A kind of preparation method of flavor grain capsicum, includes the following steps:
(1) preparation capsicum it is broken: select fresh chilli, shredded after cleaning, impurity elimination, draining capsicum is broken；
(2) it prepares new ginger silk: selecting fresh new ginger, chopping obtains new ginger silk after cleaning, impurity elimination, draining；
(3) it is broken to prepare old ginger: selecting fresh old ginger, shredded after cleaning, impurity elimination, draining old ginger is broken；
(4) spice: capsicum is broken, new ginger silk, old ginger be broken, calcium disodium chelate, compound wine liquid, salt, safflower powder, red
Grain stirs evenly, and obtains mixing；
(5) it is sealed by fermentation: mixing being placed in sealing container and is protected from light 25 ~ 28d of fermentation, obtains fermentation spice；
(6) frying: being added fermentation spice after peanut oil is heated to 145 ~ 155 DEG C, 14 ~ 16min of frying stops heating, to temperature
Composite flavor sesame oil, dehydroactic acid sodium is added when being down to 80 ~ 100 DEG C in degree, is cooled to room temperature, obtains semi-finished product；
(7) sterilization packaging: by 8 ~ 10min of row ultra-high pressure sterilization after semi-finished product soft vacuum package to get flavor grain capsicum.
Further, the fermentation condition are as follows: 24 ~ 26 DEG C of temperature, air humidity 75% ~ 90%.
Further, the ultra-high pressure sterilization condition are as follows: 70 ~ 80 DEG C of temperature, 300 ~ 400mpa of pressure.
The invention also discloses flavor grain capsicum made from a kind of above-mentioned preparation method, which includes following parts by weight
The raw material of proportion: 4500 ~ 5500 parts of bright red hot pepper, 150 ~ 170 parts of safflower powder, 200 ~ 250 parts of red wine dregs, 170 ~ 200 parts of new ginger, always
450 ~ 550 parts of ginger, compound wine liquid 450 ~ 550,130 ~ 160 parts of flavor sesame oil, 1000 ~ 1200 parts of peanut oil, edible salt 780 ~ 820
Part, 0.2 ~ 0.3 part of calcium disodium chelate, 2 ~ 2.5 parts of dehydroactic acid sodium.
The beneficial effects of the present invention are:
1, the present invention red wine dregs, calcium disodium chelate, compound wine liquid three synergistic effect under, make lactic fermentation miscellaneous bacteria
Less, fermentation substrate is richer, fermentation time reduction, while can provide redder gorgeous color and strong alcohol for poor capsicum
Fragrant, ester perfume, light fruity, and the group of poor capsicum is woven with texture, it is not dilute soft, it even also can be fine in capsicum high temperature frying
Protect the scarlet color of capsicum, and the oxidation of grease can be delayed to increase the shelf life of poor capsicum.
2, the present invention reduces the pungent and excitement of poor capsicum using the synergistic effect of safflower powder and peppermint sesame oil,
It makes the flavor of poor capsicum more gentle, also richer, is more suitable for most of consumer.
3, the present invention adds homemade compounding flavor sesame oil in poor capsicum, keeps poor capsicum mouthfeel level of the invention richer
Richness, and coordinate, it can also be liked according to consumer and add new flavoring essence in flavor sesame oil to adapt to consumer to grain
The variation of capsicum taste requirements.
Specific embodiment
Embodiment 1
A kind of flavor grain capsicum
(1) preparation capsicum it is broken: select fresh chilli 5000kg, shredded after cleaning, impurity elimination, draining capsicum is broken；
(2) it prepares new ginger silk: selecting fresh new ginger 185kg, chopping obtains new ginger silk after cleaning, impurity elimination, draining；
(3) it is broken to prepare old ginger: selecting fresh old ginger 500kg, shredded after cleaning, impurity elimination, draining old ginger is broken；
(4) prepare compound wine liquid: white wine and red wine 1:1 in mass ratio are uniformly mixed, and obtain compound wine liquid；
(5) spice: capsicum is broken, new ginger silk, old ginger be broken, calcium disodium chelate 0.3kg, compound wine liquid 500kg, salt
800kg, safflower powder 160kg, Fujian Monas cuspurpureus Went distiller grains 225kg are stirred evenly, and obtain mixing；
(6) it is sealed by fermentation: mixing being placed in sealing container and is protected from light fermentation 26d, 25 DEG C of temperature, air humidity 82% must be sent out
Ferment spice；
(7) it prepares flavor sesame oil: oil of badian, Zanthoxylum essential oil, litsea citrate oil, peppermint oil 5:2:3:1 in mass ratio being mixed equal
It is even, obtain flavor sesame oil；
(8) frying: being added fermentation spice after 1100kg peanut oil is heated to 150 DEG C, frying 15min stops heating, to temperature
Composite flavor sesame oil 145kg, dehydroactic acid sodium 2.2kg is added when being down to 90 DEG C, is cooled to room temperature, obtains semi-finished product；
(9) sterilization packaging: by row ultra-high pressure sterilization after semi-finished product soft vacuum package, 75 DEG C of temperature, pressure 350mpa, time
9min is to get flavor grain capsicum.
Embodiment 2
A kind of flavor grain capsicum
(1) preparation capsicum it is broken: select fresh chilli 4500kg, shredded after cleaning, impurity elimination, draining capsicum is broken；
(2) it prepares new ginger silk: selecting fresh new ginger 170kg, chopping obtains new ginger silk after cleaning, impurity elimination, draining；
(3) it is broken to prepare old ginger: selecting fresh old ginger 450kg, shredded after cleaning, impurity elimination, draining old ginger is broken；
(4) prepare compound wine liquid: white wine and red wine 1:1 in mass ratio are uniformly mixed, and obtain compound wine liquid；
(5) spice: capsicum is broken, new ginger silk, old ginger be broken, calcium disodium chelate 0.2kg, compound wine liquid 450kg, salt
780kg, safflower powder 150kg, Fujian Monas cuspurpureus Went distiller grains 200kg are stirred evenly, and obtain mixing；
(6) it is sealed by fermentation: mixing being placed in sealing container and is protected from light fermentation 25d, 24 DEG C of temperature, air humidity 75% must be sent out
Ferment spice；
(7) it prepares flavor sesame oil: oil of badian, Zanthoxylum essential oil, litsea citrate oil, peppermint oil 5:2:3:1 in mass ratio being mixed equal
It is even, obtain flavor sesame oil；
(8) frying: being added fermentation spice after 1000kg peanut oil is heated to 145 DEG C, frying 14min stops heating, to temperature
Composite flavor sesame oil 130kg, dehydroactic acid sodium 2kg is added when being down to 80 DEG C, is cooled to room temperature, obtains semi-finished product；
(9) sterilization packaging: by row ultra-high pressure sterilization after semi-finished product soft vacuum package, temperature 70 C, pressure 300mpa, time
10min is to get flavor grain capsicum.
Embodiment 3
A kind of flavor grain capsicum
(1) preparation capsicum it is broken: select fresh chilli 5500kg, shredded after cleaning, impurity elimination, draining capsicum is broken；
(2) it prepares new ginger silk: selecting fresh new ginger 200kg, chopping obtains new ginger silk after cleaning, impurity elimination, draining；
(3) it is broken to prepare old ginger: selecting fresh old ginger 550kg, shredded after cleaning, impurity elimination, draining old ginger is broken；
(4) prepare compound wine liquid: white wine and red wine 1:1 in mass ratio are uniformly mixed, and obtain compound wine liquid；
(5) spice: capsicum is broken, new ginger silk, old ginger be broken, calcium disodium chelate 0.3kg, compound wine liquid 550kg, salt
820kg, safflower powder 170kg, Fujian Monas cuspurpureus Went distiller grains red wine dregs 250kg are stirred evenly, and obtain mixing；
(6) it is sealed by fermentation: mixing being placed in sealing container and is protected from light fermentation 28d, 26 DEG C of temperature, air humidity 90% must be sent out
Ferment spice；
(7) it prepares flavor sesame oil: oil of badian, Zanthoxylum essential oil, litsea citrate oil, peppermint oil 5:2:3:1 in mass ratio being mixed equal
It is even, obtain flavor sesame oil；
(8) frying: being added fermentation spice after 1200kg peanut oil is heated to 155 DEG C, frying 16min stops heating, to temperature
Composite flavor sesame oil 160kg, dehydroactic acid sodium 2.5kg is added when being down to 100 DEG C, is cooled to room temperature, obtains semi-finished product；
(9) sterilization packaging: by row ultra-high pressure sterilization after semi-finished product soft vacuum package, 80 DEG C of temperature, pressure 400mpa, time
8min is to get flavor grain capsicum.
Comparative example 1
Preparation method only cancels the use of compound wine liquid with embodiment 1.
Comparative example 2
Preparation method only cancels the use of safflower powder and peppermint oil with embodiment 1.
Comparative example 3
Preparation method only cancels the use of red wine dregs with embodiment 1.
Comparative example 4
Preparation method only cancels the use of calcium disodium chelate with embodiment 1.
Comparative example 5
Preparation method only cancels the use of compound wine liquid, red wine dregs and calcium disodium chelate with embodiment 1.
Test case 1
The color value of product obtained by embodiment 1, comparative example 1 ~ 5 is measured, measurement method are as follows:
1, weigh: the poor capsicum about 0.2g stirred evenly with spoon picking, which is placed on glassine paper, to weigh, and is denoted as G.
2, it extracts: weighted poor capsicum is put into togerther in the Erlenmeyer flask of 50ml together with glassine paper, it is with acetone that grain is peppery
Green pepper sweeps away from glassine paper, and glassine paper can be taken out after washing down, and blends poor capsicum with glass rod, covers bottle after rinsing net glass rod
Plug.
3, it filters: being placed on after folded filter paper on the inside of funnel, be adjacent to inner wall expansion, funnel is inserted into 100ml volumetric flask, will extract
It takes liquid to move into volumetric flask, new acetone solution is added in Erlenmeyer flask, is repeated several times, until residue red is moved back to the greatest extent or new acetone solution 30 divides
Until clock is non-discolouring.Acetone solution is drawn with dropper all to pour the pigment on Erlenmeyer flask, glass rod, funnel, filter paper in volumetric flask.
After being settled to scale with acetone solution after filtering, turns upside down and shake up extract liquor.
4, measure light absorption value: 721 spectrophotometers preheat half an hour, and wavelength adjusts at 460nm.Instrument is regulated before measurement
0, table.Cover board is opened, adjusting " 0 " position button makes pointer indicate " 0 "；Covering cover board adjusting " 100% " button makes pointer indicate 100, instead
It is 3 times multiple.After rinsing 3 times 1cm extinction ponds with prepare liquid, at addition prepare liquid to 3/4, acetone solution is made blank control and is wiped with lens wiping paper
Net extinction pond outer wall raffinate, is put into box, covers cover board reading.It surveys three times, is averaged as light absorption value A repeatedly.
5, calculate color value value: light absorption value A can be calculated color value value between 0.3 ~ 0.7 by formula E=A/G.
The poor capsicum color value tables of data of table 1
。
From the data in table 1, it can be seen that not adding compound wine liquid (comparative example 1), red wine dregs (comparative example 3) and ethylenediamine tetra-acetic acid two
Any one in sodium calcium (comparative example 4), can have an impact to the color value of poor capsicum, and three kinds are all not added (comparative example 5) then poor capsicum
Color value can be substantially reduced.It can be seen that only in feelings associated with compound wine liquid, red wine dregs and calcium disodium chelate three
Under condition, significant synergistic effect could be played to the color value of poor capsicum.
Test case 2
The sensation in tongue and oral cavity is brought to embodiment 1 from pungent stimulation degree by 5 sense of taste, osmatic adult
Sensory evaluation, the standards of grading of sensory evaluation are as follows: pungent soft agreeable to the taste (7 ~ 10 are carried out with grain capsicum made of comparative example 1 ~ 5
Point), pungent slight stimulation, tongue have burning heat sensation (4 ~ 7 points), and pungent stimulation, tongue oral cavity burning heat sensation are strong (1 ~ 4 point)；To reality
The flavour for applying grain capsicum made of example 1 and comparative example 1 ~ 5 carries out sensory evaluation, the standards of grading of sensory evaluation are as follows: flavour is mellow,
Delicious, coordination (7 ~ 10 points), flavour is delicious, uncoordinated (4 ~ 7 points) flavour is flat, dull (1 ~ 3 point)；To embodiment 1 and comparison
The fragrance of grain capsicum made of example 1 ~ 5 carries out sensory evaluation, the standards of grading of sensory evaluation are as follows: fragrance is abundant, strong (7 ~ 10
Point), fragrance is relatively abundant, strong (4 ~ 7 points), and fragrance is very light, has peculiar smell (1 ~ 3 point)；To made of embodiment 1 and comparative example 1 ~ 3
Poor capsicum carries out overall merit, evaluation criterion in color, smell and taste type matter are as follows: and it is very well, good, it is generally, poor, it is poor.
2 sense organ evaluating meter of table
。
Not adding compound wine liquid (comparative example 1) known to the analysis of 2 data of table stimulates the flavour, fragrance, pungent of poor capsicum
Degree all has an impact, wherein the fragrance influence degree to poor capsicum is larger, the light fruit flavor of poor capsicum is disappeared；It does not add red
Pollen and peppermint oil (comparative example 2) all have an impact to the flavour of poor capsicum, fragrance, pungent stimulation degree, wherein stimulating journey to pungent
Degree is affected, and poor capsicum pungent becomes to stimulate, and tongue has burning heat sensation；It does not add red wine dregs (comparative example 3), poor capsicum is whole fragrant
Gas flavour is insufficient；It does not add calcium disodium chelate (comparative example 4), poor capsicum texture is not all right, organizes softer, diluter；No
Adding compound wine liquid, red wine dregs and calcium disodium chelate (comparative example 5) stimulates journey to the flavour, fragrance, pungent of poor capsicum
The influence of degree is all larger, causes grain capsicum product aesthetic quality's entire lowering made of comparative example 5.It can be seen that only multiple
In the case of closing associated with wine liquid, red wine dregs and calcium disodium chelate three, could the whole sense organ to poor capsicum (including grow
Taste, fragrance, pungent stimulation) there is maximum promotion.
Test case 3
Grain capsicum made of embodiment 1 and comparative example 1 ~ 5 is placed in 25 DEG C, is stored 12 months in the environment that relative humidity is 80%
Microorganism detection is carried out, wherein the detection method of Escherichia coli is referring to GB 4789.3-2016；The detection method of salmonella is joined
According to GB 4789.4-2016；The detection method of Shigella is referring to GB 4789.5-2016；The detection side of staphylococcus aureus
Method is referring to GB 4789.10-2016；What is measured the results are shown in Table 3.
3 testing result of table
。
The bacterium colony numerical value of comparative example 1,3,4 measured is bigger than normal, and there is mycoderm on poor capsicum surface, it is known that does not add composite wine
Liquid, red wine dregs and calcium disodium chelate have an impact to the shelf life of poor capsicum, and by above-mentioned three kinds of substances in comparative example 5
After removing, Escherichia coli are exceeded serious, while also having detected salmonella.It can be seen that only adding compound wine liquid, red
In the case where poor and calcium disodium chelate three, the shelf-life (1 year) of poor capsicum could be improved, illustrates above-mentioned three kinds
Substance also has significant synergistic effect to the extension of the shelf-life of poor capsicum.
Test case 4
Poor capsicum product is made to embodiment 1 ~ 3 and carries out physical and chemical, sanitary index monitoring.According to NY/T 1070-2006 thick chilli sauce row
Requirement in industry standard detects poor capsicum.
The poor capsicum product of table 4 carries out physical and chemical, sanitary index table
。
From the data in table 4, it can be seen that the index that institute's rationalization of the invention, sanitary index all meet NY/T 1070-2006 is wanted
It asks, grain capsicum edible safety produced by the present invention.
Obviously, the foregoing is merely presently preferred embodiments of the present invention, all equalizations done according to scope of the present invention patent
Variation and modification, are all covered by the present invention.
Claims (10)
1. a kind of flavor grain capsicum, which is characterized in that the grain capsicum is made of the raw material of following weight: bright red hot pepper
4500 ~ 5500 parts, 150 ~ 170 parts of safflower powder, 200 ~ 250 parts of red wine dregs, 170 ~ 200 parts of new ginger, 450 ~ 550 parts of old ginger, composite wine
450 ~ 550 parts of liquid, 130 ~ 160 parts of flavor sesame oil, 1000 ~ 1200 parts of peanut oil, 780 ~ 820 parts of edible salt, ethylenediamine tetra-acetic acid
0.2 ~ 0.3 part of calcium disodium, 2 ~ 2.5 parts of dehydroactic acid sodium.
2. flavor grain capsicum according to claim 1, which is characterized in that the grain capsicum by following weight raw material
It is made: 5000 parts of bright red hot pepper, 160 parts of safflower powder, 225 parts of red wine dregs, 185 parts of new ginger, 500 parts of old ginger, 500 parts of compound wine liquid,
145 parts of flavor sesame oil, 1100 parts of peanut oil, 800 parts of edible salt, 0.3 part of calcium disodium chelate, dehydroactic acid sodium 2.3
Part.
3. flavor grain capsicum according to claim 1 or 2, which is characterized in that the red wine dregs is Fujian Monas cuspurpureus Went distiller grains.
4. flavor grain capsicum according to claim 1 or 2, which is characterized in that the compound wine liquid is pressed by white wine and red wine
Mass ratio 1:1 is mixed to prepare.
5. flavor grain capsicum according to claim 1 or 2, which is characterized in that the flavor sesame oil is by oil of badian, flower
Green pepper oil, litsea citrate oil, peppermint oil 5:2:3:1 in mass ratio are mixed to prepare.
6. a kind of preparation method of flavor grain capsicum any according to claim 1 ~ 5, which is characterized in that this method includes following step
It is rapid:
Preparation capsicum it is broken: select fresh chilli, shredded after cleaning, impurity elimination, draining capsicum is broken；
It prepares new ginger silk: selecting fresh new ginger, chopping obtains new ginger silk after cleaning, impurity elimination, draining；
It is broken to prepare old ginger: selecting fresh old ginger, shredded after cleaning, impurity elimination, draining old ginger is broken；
Spice: capsicum is broken, new ginger silk, old ginger be broken, calcium disodium chelate, compound wine liquid, salt, safflower powder, red wine dregs
It stirs evenly, obtains mixing；
It is sealed by fermentation: mixing being placed in sealing container and is protected from light 25 ~ 28d of fermentation, obtains fermentation spice；
Frying: being added fermentation spice after peanut oil is heated to 145 ~ 155 DEG C, 14 ~ 16min of frying stops heating, drops to temperature
Composite flavor sesame oil, dehydroactic acid sodium are added when to 80 ~ 100 DEG C, is cooled to room temperature, obtains semi-finished product；
Sterilization packaging: by 8 ~ 10min of row ultra-high pressure sterilization after semi-finished product soft vacuum package to get flavor grain capsicum.
7. preparation method according to claim 6, which is characterized in that the fermentation condition are as follows: 24 ~ 26 DEG C of temperature, air
Humidity 75% ~ 90%.
8. preparation method according to claim 6, which is characterized in that the ultra-high pressure sterilization condition are as follows: temperature 70 ~ 80
DEG C, 300 ~ 400mpa of pressure.
9. flavor grain capsicum made from a kind of preparation method according to claim 6 ~ 8 any one.
10. flavor grain capsicum according to claim 9, which is characterized in that the grain capsicum includes following weight
Raw material: 4500 ~ 5500 parts of bright red hot pepper, 150 ~ 170 parts of safflower powder, 200 ~ 250 parts of red wine dregs, 170 ~ 200 parts of new ginger, old ginger 450 ~
550 parts, 450 ~ 550 parts of compound wine liquid, 130 ~ 160 parts of flavor sesame oil, 1000 ~ 1200 parts of peanut oil, 780 ~ 820 parts of edible salt,
0.2 ~ 0.3 part of calcium disodium chelate, 2 ~ 2.5 parts of dehydroactic acid sodium.
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| CN114698825A (en) * | 2022-03-18 | 2022-07-05 | 广西大学 | Method for preparing oily red vinasse sour sauce |
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