CN110651979A - Processing method of fruit chili sauce and fruit chili sauce - Google Patents
Processing method of fruit chili sauce and fruit chili sauce Download PDFInfo
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- CN110651979A CN110651979A CN201911057850.4A CN201911057850A CN110651979A CN 110651979 A CN110651979 A CN 110651979A CN 201911057850 A CN201911057850 A CN 201911057850A CN 110651979 A CN110651979 A CN 110651979A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 41
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 11
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 235000002566 Capsicum Nutrition 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 16
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 241000758706 Piperaceae Species 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 8
- 230000003213 activating effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 22
- 230000004151 fermentation Effects 0.000 abstract description 22
- 239000006041 probiotic Substances 0.000 abstract description 9
- 235000018291 probiotics Nutrition 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000019633 pungent taste Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000529 probiotic effect Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 15
- 239000006002 Pepper Substances 0.000 description 10
- 241000722363 Piper Species 0.000 description 10
- 235000016761 Piper aduncum Nutrition 0.000 description 10
- 235000017804 Piper guineense Nutrition 0.000 description 10
- 235000008184 Piper nigrum Nutrition 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 8
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 229960002504 capsaicin Drugs 0.000 description 4
- 235000017663 capsaicin Nutrition 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000693079 Maloideae Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of fruit chili sauce and the fruit chili sauce, which comprises the steps of firstly carrying out activated culture on lactobacillus plantarum and lactobacillus acidophilus by using rice paste, then fermenting fruits for 12h-15h by using probiotics subjected to activated culture, filtering and draining, then adding fermented fruit draining substances into chili, sealing and fermenting for 48h-60h, and finally sterilizing and bottling. According to the invention, the fruit and the chili are sequentially fermented in a probiotic flora two-stage fermentation mode, so that the fruit chili sauce with reduced pungency and unique flavor is prepared, and meanwhile, a large amount of nutrient substances and active ingredients in the fruit and the chili are dissolved out, and the absorption and utilization of the nutrient substances are improved.
Description
Technical Field
The invention relates to a processing method of chili sauce, in particular to a processing method of fruit chili sauce and the fruit chili sauce.
Background
The pepper is planted in the temperate zone, the tropical zone and the subtropical zone of the world, and belongs to the common cross pollinated crops. The chili is indispensable in food cooking and processing, and is a vegetable with high nutritive value. Since the 90 s of the 20 th century, with the continuous improvement of the acceptance and understanding of the edible value of the peppers, the global consumption of the peppers is rapidly increased, and the demand of processed products is continuously increased, wherein the market scale of the pepper paste only reaches 320 million yuan, and the increase rate is still kept above 4% in recent five years. The nationwide spicy food population is mainly concentrated on young consumers, so that the development of novel pepper products meets the requirements of health and nutrition and the requirements of the young consumers.
The existing microbial system for fermenting the chilli sauce mainly comprises lactic acid bacteria, wherein carbohydrates in the chilli sauce are converted into small molecular substances in the growth process of the lactic acid bacteria, so that the typical fermentation flavor of the chilli sauce is given. However, the fermentation mode is continuous fermentation within a period of time, the fermentation time is long, the flavor of the pepper is greatly lost, and in addition, the possibility of mixed bacteria breeding in the fermentation process is high, so the fermentation process is not easy to control, peculiar smell and decay can occur in a short period of time due to abnormal fermentation of the product, and the dissolution of spicy substances such as capsaicin and the like can cause the taste to be spicy, thereby causing the limitation of consumer groups.
Disclosure of Invention
The invention aims to provide a fruit chili sauce processing method and a fruit chili sauce which can reduce the pungency degree in the mouth and enhance the nutritive value.
In order to solve the technical problems, the invention adopts the technical scheme that: a processing method of fruit chili sauce comprises the following steps:
(1) adding water 2-4 times of rice into cleaned glutinous rice, decocting into rice paste, cooling to 40-50 deg.C, and mixing Lactobacillus plantarum and Lactobacillus acidophilus according to a ratio of 1: 1, adding the rice paste, uniformly mixing, and activating for 30-60mins, wherein the addition amount of lactobacillus plantarum and lactobacillus acidophilus accounts for 1-3% of the mass of the rice paste;
(2) dicing and mixing pear and apple fruits, adding the diced fruit into the flora and the culture activated in the step (1), wherein the addition amount of the diced fruit is 1-3% of the mass of the flora and the culture activated in the step (1), fermenting at the temperature of 30-40 ℃ for 12-15 h, and then filtering and draining;
(3) chopping fresh peppers, uniformly mixing the chopped fresh peppers with the drained substances obtained in the step (2) according to the ratio of (2-4) to (1), putting the mixture into a container, adding 4% of table salt, 1% of minced garlic and 1% of bruised ginger according to the mass percentage, and sealing and fermenting for 48-60 h;
(4) and (4) boiling the fermented chilli sauce obtained in the step (3), and bottling the hot chilli sauce to obtain the product.
The lactobacillus plantarum and the lactobacillus acidophilus are commercially available, the strain preservation number of the lactobacillus plantarum is CCTCC AB 206130, and the strain preservation number of the lactobacillus acidophilus is CCTCC AB 2010208.
Based on the same inventive concept, the invention also provides the fruit chili sauce prepared by the processing method of the fruit chili sauce.
The fruits such as pear, apple, etc. belong to fruit trees of Maloideae of Rosaceae, and have high carbohydrate content and rich vitamins. In the preparation process, the fruit and pepper segmented fermentation method is adopted, the directional fermentation of the fruit forms rich advantageous probiotics groups mainly comprising lactobacillus plantarum and lactobacillus acidophilus in the diced fruit, and the fermented diced fruit is added into the pepper for the second-stage fermentation, so that the mixed bacteria pollution can be reduced, the advantageous probiotics groups generated after the fruit fermentation have the function of reducing the peppery taste, the peppery taste of the chili sauce can be obviously reduced, and the consumer population can be enlarged.
According to the invention, through the segmented fermentation of probiotics in fruits and peppers, rich probiotic flora is formed in the pepper sauce, the probiotic flora is not inhibited by inherent components of the peppers such as capsaicin and the like, so that small molecular nutrients in the pepper sauce are increased, active ingredients are well reserved, the effects of conditioning intestinal tracts, improving the absorption utilization rate and increasing the nutritional value are achieved, the production time is shortened, the production can be completed in about 3 days generally, the process flow is simple, and the fermentation process is easy to control.
Detailed Description
The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention.
Example 1
(1) Activating probiotics: adding water with the amount of 3 times of rice into the cleaned glutinous rice, decocting into rice paste, and cooling to 45 ℃; mixing equal amount of Lactobacillus plantarum (strain preservation number CCTCC AB 206130) and Lactobacillus acidophilus (strain preservation number CCTCC AB 2010208), adding mixed bacteria equal to 3% of rice paste mass into rice paste, mixing, and activating for 45 mins;
(2) fruit fermentation: cutting and mixing pear and apple, adding the mixture into activated flora and culture according to the mass percentage of 3%, fermenting at the temperature of 35 ℃ for 15h, and filtering and draining;
(3) and (3) pepper fermentation: chopping fresh peppers, uniformly mixing the chopped fresh peppers with drained substances according to the mass ratio of 3:1, putting the mixture into a container, adding 4% of table salt, 1% of minced garlic and 1% of bruised ginger according to the mass percentage, and sealing and fermenting for 54 hours;
(4) and (4) sterilizing and bottling: and (4) after the fermented chilli sauce is boiled, bottling the hot chilli sauce to obtain the product.
The experiment shows that: the total solid content of the fruit chili sauce prepared by the embodiment is 45%, the total amount of amino acid after fermentation is increased from 3.24% to 5.67%, and the small molecular nutrients are obviously increased; the capsaicin is reduced from 1.27mg/kg to 0.25mg/kg, the pungency degree in the mouth is obviously reduced, and the palatability is good; the number of viable bacteria reaches 6.86 x 10 after the fermentation is finished9(ii) a The organic acid types except the lactic acid are increased, the content is increased from 6842.5mg/L to 9588.6mg/L, and the fruit fragrance and the taste are obvious.
Example 2
(1) Activating probiotics: adding water 2 times of rice into cleaned glutinous rice, decocting into rice paste, and cooling to 48 deg.C; mixing equal amount of Lactobacillus plantarum (strain preservation number CCTCC AB 206130) and Lactobacillus acidophilus (strain preservation number CCTCC AB 2010208), adding mixed bacteria equal to 2% of rice paste mass into rice paste, mixing, and activating for 30 mins;
(2) fruit fermentation: cutting and mixing pear and apple, adding the mixture into activated flora and culture according to the mass percentage of 3%, fermenting at the temperature of 40 ℃ for 12h, and filtering and draining;
(3) and (3) pepper fermentation: chopping fresh peppers, uniformly mixing the chopped fresh peppers with drained substances according to the mass ratio of 3:1, putting the mixture into a container, adding 4% of table salt, 1% of minced garlic and 1% of bruised ginger according to the mass percentage, and sealing and fermenting for 48 hours;
(4) and (4) sterilizing and bottling: and (4) after the fermented chilli sauce is boiled, bottling the hot chilli sauce to obtain the product.
The experiment shows that: the total solid content of the fruit chilli sauce prepared by the embodiment is 50%, the total amount of amino acid after fermentation is increased from 3.45% to 6.72%, and the small molecular nutrients are obviously increased; the capsaicin is reduced from 1.52mg/kg to 0.18mg/kg, and the pungency degree in the mouth is obviously reduced; the number of viable bacteria after fermentation is 6.27 x 109(ii) a The organic acid types except the lactic acid are increased, the content is increased from 7235.2mg/L to 9376.5mg/L, and the fruit juice has obvious fruit aroma and taste.
The above description is only for the preferred embodiment of the present application and should not be taken as limiting the present application in any way, and although the present application has been disclosed in the preferred embodiment, it is not intended to limit the present application, and those skilled in the art should understand that they can make various changes and modifications within the technical scope of the present application without departing from the scope of the present application, and therefore all the changes and modifications can be made within the technical scope of the present application.
Claims (3)
1. A processing method of fruit chili sauce is characterized by comprising the following steps:
(1) adding water 2-4 times of rice into cleaned glutinous rice, decocting into rice paste, cooling to 40-50 deg.C, and mixing Lactobacillus plantarum and Lactobacillus acidophilus according to a ratio of 1: 1, adding the rice paste, uniformly mixing, and activating for 30-60mins, wherein the addition amount of lactobacillus plantarum and lactobacillus acidophilus accounts for 1-3% of the mass of the rice paste;
(2) dicing and mixing pear and apple fruits, adding the diced fruit into the flora and the culture activated in the step (1), wherein the addition amount of the diced fruit is 1-3% of the mass of the flora and the culture activated in the step (1), fermenting at the temperature of 30-40 ℃ for 12-15 h, and then filtering and draining;
(3) chopping fresh peppers, uniformly mixing the chopped fresh peppers with the drained substances obtained in the step (2) according to the ratio of (2-4) to (1), putting the mixture into a container, adding 4% of table salt, 1% of minced garlic and 1% of bruised ginger according to the mass percentage, and sealing and fermenting for 48-60 h;
(4) and (4) boiling the fermented chilli sauce obtained in the step (3), and bottling the hot chilli sauce to obtain the product.
2. The processing method of the fruit chili sauce as claimed in claim 1, wherein the lactobacillus plantarum has a strain preservation number of CCTCC AB 206130, and the lactobacillus acidophilus has a strain preservation number of CCTCC AB 2010208.
3. A fruit chili paste prepared by the processing method of any of claims 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911057850.4A CN110651979A (en) | 2019-11-01 | 2019-11-01 | Processing method of fruit chili sauce and fruit chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911057850.4A CN110651979A (en) | 2019-11-01 | 2019-11-01 | Processing method of fruit chili sauce and fruit chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110651979A true CN110651979A (en) | 2020-01-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911057850.4A Pending CN110651979A (en) | 2019-11-01 | 2019-11-01 | Processing method of fruit chili sauce and fruit chili sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN110651979A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729216A (en) * | 2021-08-30 | 2021-12-03 | 广汉市迈德乐食品有限公司 | Preparation method of ferment for glutinous rice cake chili fermentation |
| CN113951494A (en) * | 2021-09-13 | 2022-01-21 | 天津农学院 | Probiotic reinforced fermented seafood-flavor chili sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323059A (en) * | 2014-09-30 | 2015-02-04 | 天津天绿健科技有限公司 | Fermented vegetable fruit jam product and preparation thereof |
| CN105533667A (en) * | 2015-12-24 | 2016-05-04 | 四川省食品发酵工业研究设计院 | Fermented Korean pickle seasoning sauce and preparation method thereof |
| CN110279060A (en) * | 2019-08-07 | 2019-09-27 | 安徽省益丰生态农业科技有限公司 | A kind of health chilli sauce of appetite-stimulating and indigestion-relieving and preparation method thereof |
-
2019
- 2019-11-01 CN CN201911057850.4A patent/CN110651979A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323059A (en) * | 2014-09-30 | 2015-02-04 | 天津天绿健科技有限公司 | Fermented vegetable fruit jam product and preparation thereof |
| CN105533667A (en) * | 2015-12-24 | 2016-05-04 | 四川省食品发酵工业研究设计院 | Fermented Korean pickle seasoning sauce and preparation method thereof |
| CN110279060A (en) * | 2019-08-07 | 2019-09-27 | 安徽省益丰生态农业科技有限公司 | A kind of health chilli sauce of appetite-stimulating and indigestion-relieving and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729216A (en) * | 2021-08-30 | 2021-12-03 | 广汉市迈德乐食品有限公司 | Preparation method of ferment for glutinous rice cake chili fermentation |
| CN113951494A (en) * | 2021-09-13 | 2022-01-21 | 天津农学院 | Probiotic reinforced fermented seafood-flavor chili sauce and preparation method thereof |
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