CN111264831A - Healthy and delicious chili sauce and preparation method thereof - Google Patents
Healthy and delicious chili sauce and preparation method thereof Download PDFInfo
- Publication number
- CN111264831A CN111264831A CN202010203651.6A CN202010203651A CN111264831A CN 111264831 A CN111264831 A CN 111264831A CN 202010203651 A CN202010203651 A CN 202010203651A CN 111264831 A CN111264831 A CN 111264831A
- Authority
- CN
- China
- Prior art keywords
- parts
- garlic
- delicious
- healthy
- chili
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 83
- 235000015067 sauces Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims abstract description 33
- 240000002234 Allium sativum Species 0.000 claims description 67
- 235000004611 garlic Nutrition 0.000 claims description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 238000000034 method Methods 0.000 claims description 45
- 239000000843 powder Substances 0.000 claims description 44
- 235000002566 Capsicum Nutrition 0.000 claims description 39
- 239000006000 Garlic extract Substances 0.000 claims description 39
- 235000020706 garlic extract Nutrition 0.000 claims description 39
- 229930006000 Sucrose Natural products 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 35
- 238000002156 mixing Methods 0.000 claims description 35
- 230000004151 fermentation Effects 0.000 claims description 34
- 244000223014 Syzygium aromaticum Species 0.000 claims description 33
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 33
- 238000005520 cutting process Methods 0.000 claims description 32
- 238000004140 cleaning Methods 0.000 claims description 31
- 235000002639 sodium chloride Nutrition 0.000 claims description 30
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 28
- 239000002352 surface water Substances 0.000 claims description 28
- 240000004160 Capsicum annuum Species 0.000 claims description 27
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 25
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 24
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 24
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 24
- 238000007789 sealing Methods 0.000 claims description 24
- 239000006002 Pepper Substances 0.000 claims description 23
- 235000016761 Piper aduncum Nutrition 0.000 claims description 23
- 235000017804 Piper guineense Nutrition 0.000 claims description 23
- 235000008184 Piper nigrum Nutrition 0.000 claims description 23
- 229940029982 garlic powder Drugs 0.000 claims description 22
- 241000758706 Piperaceae Species 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 14
- 229940092385 radish extract Drugs 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 239000012634 fragment Substances 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 239000000052 vinegar Substances 0.000 claims description 13
- 235000021419 vinegar Nutrition 0.000 claims description 13
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 12
- 241000235033 Zygosaccharomyces rouxii Species 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 12
- 238000010992 reflux Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 12
- 102000010911 Enzyme Precursors Human genes 0.000 claims description 9
- 108010062466 Enzyme Precursors Proteins 0.000 claims description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical group C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 8
- 239000001639 calcium acetate Substances 0.000 claims description 8
- 235000011092 calcium acetate Nutrition 0.000 claims description 8
- 229960005147 calcium acetate Drugs 0.000 claims description 8
- 239000001540 sodium lactate Substances 0.000 claims description 8
- 229940005581 sodium lactate Drugs 0.000 claims description 8
- 235000011088 sodium lactate Nutrition 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000001580 bacterial effect Effects 0.000 claims 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 21
- 241000220259 Raphanus Species 0.000 description 16
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 16
- 241000209094 Oryza Species 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 239000004744 fabric Substances 0.000 description 10
- 238000007873 sieving Methods 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 201000011510 cancer Diseases 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
- 238000000605 extraction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 240000001844 Capsicum baccatum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019614 sour taste 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
- 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
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses healthy and delicious chili sauce and a preparation method thereof, wherein the preparation method of the healthy and delicious chili sauce comprises the following steps: (1) preprocessing the hot pepper; (2) pretreating auxiliary materials; (3) fermenting; (4) and (5) sterilizing. The chili sauce prepared by the invention has pure color, rich nutrition, delicious taste, strong fragrance, good mouthfeel, low nitrite content, high safety and wide applicable population.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to healthy and delicious chili sauce and a preparation method thereof.
Background
The pepper, a common cross pollinated crop, is planted in a temperate zone, a tropical zone and a subtropical zone all over the world. Since the 90 s of the 20 th century, with the continuous improvement of people's understanding of the edible value of peppers, the global consumption of peppers has increased rapidly, and the domestic market has kept a high growth momentum on the demand of processed products thereof, such as fresh peppers, chili powder, chili paste and the like.
The fermented chili sauce is prepared by fermenting and pulping 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. Meanwhile, in the fermentation process, a microbial system mainly containing lactic acid bacteria is subjected to anaerobic fermentation to generate a large amount of organic substances, so that the chili sauce is endowed with unique flavor, and physiological effects of probiotics such as bowel clearing, constipation prevention, immunity improvement, cholesterol reduction, blood fat reduction, cancer prevention and cancer resistance and the like can be achieved, and the chili sauce can be stored for a long time. The production method is easily influenced by environmental factors such as weather, so that the chili sauce has the problems of long fermentation period, high salt content, unstable quality, weak acidity, easiness in 'floating' on the surface, difficulty in controlling nitrite and the like.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide healthy and delicious chili sauce and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated chili, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit and 3-5 parts of soaked garlic extract to obtain a material to be fermented, adding 10-15 parts of zymogen liquid into the material to be fermented, stirring for 8-12 minutes at 40-100 rpm, sealing, and fermenting at 25-30 ℃ for 10-20 days to obtain fermented chili;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
Preferably, the preparation method of the healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated pepper, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit, 3-5 parts of soaked garlic extract and 0.1-0.2 part of fermentation promoter to obtain a material to be fermented, adding 10-15 parts of zymophyte liquid into the material to be fermented, stirring for 8-12 minutes at 40-100 revolutions per minute, sealing, and fermenting for 10-20 days at 25-30 ℃ to obtain fermented pepper;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
And (4) the sterilization is to pasteurize the fermented chili at the temperature of 60-70 ℃ for 20-30 minutes.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-3 parts of table salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ at 40-100 r/min for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining off surface water, and pulverizing into blocks of 1-3mm to obtain soaked garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, performing reflux extraction at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering by using 200-mesh filter cloth with 500 meshes, combining filtrates, and performing reduced pressure concentration at 60-70 ℃ and the absolute pressure of 0.02-006MPa until the volume of the filtrate reaches 20-30% to obtain the pickled garlic extract.
Preferably, the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-2 parts of broccoli extract, 1-2 parts of white radish extract, 1-3 parts of salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ at 40-100 rpm for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining surface moisture, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, performing reflux extraction at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering by using 200-mesh filter cloth with 500 meshes, combining filtrates, and performing reduced pressure concentration at 60-70 ℃ and the absolute pressure of 0.02-006MPa until the volume of the filtrate reaches 20-30% to obtain the pickled garlic extract.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: mixing 8-12 parts of water, 0.4-0.6 part of Saccharomyces rouxii, 1.0-2.0 parts of Lactobacillus paracasei and 0.8-1.2 parts of Streptococcus thermophilus, and stirring at 30-35 ℃ for 20-30 minutes at 300 revolutions per minute to obtain the zymocyte liquid.
The fermentation promoter is sodium lactate and/or calcium acetate.
Preferably, the fermentation promoter is a mixture of sodium lactate and calcium acetate, wherein the mass ratio of the sodium lactate to the calcium acetate is (1-3): 1.
the garlic used for soaking the garlic is purple skin garlic.
A healthy and delicious chili sauce is prepared by the above method.
According to the healthy and delicious chili sauce and the preparation method thereof, the prepared chili sauce is pure in color, rich in nutrition, delicious in taste, strong in fragrance, good in taste, low in nitrite content, high in safety and wide in applicable population.
Detailed Description
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
The fresh red pepper is commercially available pod pepper with the length of 5-8mm, bright red color, thin skin, crisp meat, spicy taste and fragrance.
The white sugar is white Diamond high-grade soft sugar produced by Angel Yeast (Chifeng) Co.
The garlic is commercially available purple skin garlic.
The salt is natural salt produced by salt industry company of Shanghai city of middle salt with iodine.
The white spirit adopts red star Erguotou with the alcoholic strength of 56 percent VOL.
Honey is purchased from Baihua Honey of Chengyuan bee limited company in Changgu City.
The rice vinegar is commercially available constant-cis 9-degree rice vinegar.
The white radish is prepared by cutting into blocks of 1-5mm after being sold in the market, self-cleaned, aired and peeled.
The saccharomyces rouxii is purchased from China industrial microorganism strain preservation management center, and has the preservation number: CICC32899 with viable bacteria concentration of 1 × 1011CFU/g。
The lactobacillus paracasei is purchased from China center for preservation management of industrial microbial strains, and has the preservation number: CICC20246 with viable bacteria concentration of 1 × 1011CFU/g。
The streptococcus thermophilus is purchased from China center for preservation and management of industrial microbial strains, and has the preservation number: CICC20370 with viable bacteria concentration of 1 × 1011CFU/g。
Sodium lactate, purchased from zhengzhou Kangyuan chemical products ltd, food grade.
Calcium acetate, purchased from Huaxing bioengineering, Inc. of the Hunan century, food grade.
DL-malic acid, food grade, was purchased from Shandong West Pond Biotech Co.
Sucrose fatty acid ester, food grade, produced by Guangxi Yunpeng Industrial and trade, LLC.
Example 1
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining off surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 2
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 3 parts of broccoli extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 3
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 3 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 4
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Comparative example 1
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar and 4 parts of white spirit to obtain a material to be fermented, adding 12 parts of zymophyte liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Comparative example 2
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of garlic extract to obtain a material to be fermented, adding 12 parts of zymophyte liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling purple skin Bulbus Allii to obtain Bulbus Allii, and pulverizing into 1-3mm pieces to obtain Bulbus Allii powder; (2) mixing Bulbus Allii powder 10 parts with 50% ethanol water solution 70 parts, reflux extracting at 65 deg.C for 2 times (each time for 80 min), filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain Bulbus Allii extract.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 5
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit, 4 parts of pickled garlic extract and 0.15 part of fermentation promoter to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The fermentation promoter is sodium lactate.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 6
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit, 4 parts of pickled garlic extract and 0.15 part of fermentation promoter to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The fermentation accelerant is calcium acetate.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 7
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit, 4 parts of pickled garlic extract and 0.15 part of fermentation promoter to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The fermentation promoter is a mixture of sodium lactate and calcium acetate, wherein the mass ratio of the sodium lactate to the calcium acetate is 2: 1.
the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Test example 1
The content of amino acid nitrogen and the content of vitamin C in the healthy and delicious chili pastes of the examples and the comparative examples were tested, the content of amino acid nitrogen was tested according to the Luo Jing research on the change rule of main quality index during the fermentation of chili paste, and the method for testing the content of vitamin C was tested according to the method in section 2.3.4 of the Master thesis of Wezong, which is the study on the influence of lactic acid bacteria fermentation on the quality of chili paste. The specific test results are shown in table 1.
TABLE 1 test results of amino acid nitrogen content and vitamin C content in healthy and delicious chili sauce
Test example 2
The nitrite content of the healthy and delicious chili paste prepared in the examples and comparative examples was measured according to the method in section 2.3.3 of the Master thesis of Wenzhou's study on the influence of lactic acid bacteria fermentation on the quality of chili paste. The specific test results are shown in table 2.
TABLE 2 table of nitrite content test results of healthy and delicious chili sauce
Nitrite content, mg/kg | |
Example 1 | 0.36 |
Example 2 | 0.32 |
Example 3 | 0.33 |
Example 4 | 0.26 |
Comparative example 1 | 0.51 |
Comparative example 2 | 0.40 |
Example 5 | 0.22 |
Example 6 | 0.23 |
Example 7 | 0.19 |
According to the invention, the garlic extract is adopted in the fermentation process of the chili sauce, the permeability of cells of the garlic in the preparation process is enhanced, the internal substances are converted, and the garlic extract is used for the fermentation of the chili sauce, so that the generation of nitrite is reduced, the loss of nutrient substances is reduced, and the effect is better than that of a common garlic extract. In addition, the broccoli extract and/or the white radish extract are added in the preparation process of the pickled garlic, the effect of the pickled garlic extract is better and remarkable, and the broccoli extract and/or the white radish extract can promote the generation of effective components in the garlic.
Test example 3
The healthy and delicious chili pastes prepared in examples and comparative examples were subjected to sensory evaluation. The specific results are shown in Table 3.
A total of 135 tasters, randomly divided into 9 groups of 15 persons, did not eat pungent food 24 hours prior to sensory testing. Evaluation of 2 samples was performed at intervals of 3 minutes or more, the evaluation of the next sample was performed after rinsing with purified water, and the tasters performed sensory evaluation of color, taste, and crispness of the healthy and delicious chili pastes of each example and comparative example.
Sensory scoring criteria:
color: the color is natural bright red, uniform and free of brown stain, and is 20-25 minutes; the color is red, and the brown stain is 15 to 19 minutes slightly; the color is red, and 10-14 parts of brown stain is on the surface; brown color, and serious browning for 0-9 min.
The mouthfeel is as follows: fine tissue, moderate acidity, moderate salty taste, soft taste, prominent spicy taste, 20-25 minutes; the tissue is fine and smooth, the sweet and sour degree is moderate, the hot taste is moderate, 15-19 points; has rough feeling, heavy sour taste, poor softness and slightly foreign taste of 10-14 points; very rough, maladjusted sour and foreign flavor, 0-9 points.
Flavor: the fermentation flavor is strong, no peculiar smell exists, the smell coordination is good, and the score is 20-25; the fermentation fragrance is relatively strong, no peculiar smell exists, the smell coordination is slightly poor, and the score is 15-19; the fermented product has light flavor, peculiar smell and poor smell harmony, and is divided into 10 to 14 parts; no fermentation flavor, peculiar smell and poor smell harmony, and the smell is 0 to 9 minutes.
TABLE 3 sensory Scoring test results Table
Color/minute | Taste/score | Flavor/score | Total score/minute | |
Example 1 | 20 | 21 | 20 | 61 |
Example 2 | 21 | 22 | 21 | 64 |
Example 3 | 21 | 22 | 21 | 64 |
Example 4 | 22 | 23 | 22 | 67 |
Comparative example 1 | 16 | 17 | 15 | 48 |
Comparative example 2 | 18 | 19 | 17 | 54 |
Example 5 | 23 | 24 | 24 | 71 |
Example 6 | 23 | 24 | 23 | 70 |
Example 7 | 24 | 25 | 25 | 74 |
Claims (9)
1. The preparation method of the healthy and delicious chili sauce is characterized by comprising the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated pepper, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit and 3-5 parts of soaked garlic extract to obtain a material to be fermented, adding 10-15 parts of zymogen liquid into the material to be fermented, stirring for 8-12 minutes, sealing, and fermenting at 25-30 ℃ for 10-20 days to obtain fermented pepper;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
2. The preparation method of the healthy and delicious chili sauce is characterized by comprising the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated chili, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit, 3-5 parts of soaked garlic extract and 0.1-0.2 part of fermentation promoter to obtain a material to be fermented, adding 10-15 parts of zymophyte liquid into the material to be fermented, stirring for 8-12 minutes, sealing, and fermenting at 25-30 ℃ for 10-20 days to obtain fermented chili;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
3. The method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the sterilization in the step (4) is to pasteurize the fermented chili sauce at 60 to 70 ℃ for 20 to 30 minutes.
4. The method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the fermented bacterial liquid is prepared by the following method, wherein the fermented bacterial liquid comprises the following components in parts by weight: mixing 8-12 parts of water, 0.4-0.6 part of Saccharomyces rouxii, 1.0-2.0 parts of Lactobacillus paracasei and 0.8-1.2 parts of Streptococcus thermophilus, and stirring at 30-35 ℃ for 20-30 minutes to obtain the zymocyte liquid.
5. A method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-3 parts of table salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining off surface water, and pulverizing into blocks of 1-3mm to obtain soaked garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, extracting under reflux at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering, combining filtrates, and concentrating under reduced pressure to 20-30% of the volume to obtain the pickled garlic extract.
6. A method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-2 parts of broccoli extract, 1-2 parts of white radish extract, 1-3 parts of salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining off surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, extracting under reflux at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering, combining filtrates, and concentrating under reduced pressure to 20-30% of the volume to obtain the pickled garlic extract.
7. A method of preparing a healthy and delicious chili sauce according to any one of claims 1 to 6, wherein the garlic is purple garlic.
8. The method for preparing a healthy and delicious chili sauce according to claim 2, wherein the fermentation accelerator is sodium lactate and/or calcium acetate.
9. A healthy and delicious chili paste, which is characterized by being prepared by the method for preparing a healthy and delicious chili paste according to any one of claims 1 to 8.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010203651.6A CN111264831A (en) | 2020-03-20 | 2020-03-20 | Healthy and delicious chili sauce and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010203651.6A CN111264831A (en) | 2020-03-20 | 2020-03-20 | Healthy and delicious chili sauce and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111264831A true CN111264831A (en) | 2020-06-12 |
Family
ID=70991751
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010203651.6A Pending CN111264831A (en) | 2020-03-20 | 2020-03-20 | Healthy and delicious chili sauce and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111264831A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
CN115886236A (en) * | 2023-02-08 | 2023-04-04 | 秦世品 | Chili sauce and preparation method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105309911A (en) * | 2015-04-08 | 2016-02-10 | 太原师范学院 | Low-salt low-nitrite Chinese cabbage fermentation processing technology |
CN107302993A (en) * | 2016-04-24 | 2017-10-31 | 陈子轩 | Fresh chilli sauce and preparation method |
KR101821749B1 (en) * | 2016-12-28 | 2018-01-24 | 재단법인 발효미생물산업진흥원 | Method for producing hot pepper paste sauce using licorice Jocheong |
CN109090570A (en) * | 2018-08-28 | 2018-12-28 | 湖南狄师傅食品科技有限公司 | Delicate flavor pepper sauce, preparation method and its application in nutrition pungent snack food |
CN109567129A (en) * | 2018-12-20 | 2019-04-05 | 广西壮族自治区农业科学院 | Antiseptic and antibacterial seasoning and application thereof |
CN110506908A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A kind of less salt low nitrite fermented vegetable processing technology |
-
2020
- 2020-03-20 CN CN202010203651.6A patent/CN111264831A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105309911A (en) * | 2015-04-08 | 2016-02-10 | 太原师范学院 | Low-salt low-nitrite Chinese cabbage fermentation processing technology |
CN107302993A (en) * | 2016-04-24 | 2017-10-31 | 陈子轩 | Fresh chilli sauce and preparation method |
KR101821749B1 (en) * | 2016-12-28 | 2018-01-24 | 재단법인 발효미생물산업진흥원 | Method for producing hot pepper paste sauce using licorice Jocheong |
CN109090570A (en) * | 2018-08-28 | 2018-12-28 | 湖南狄师傅食品科技有限公司 | Delicate flavor pepper sauce, preparation method and its application in nutrition pungent snack food |
CN109567129A (en) * | 2018-12-20 | 2019-04-05 | 广西壮族自治区农业科学院 | Antiseptic and antibacterial seasoning and application thereof |
CN110506908A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A kind of less salt low nitrite fermented vegetable processing technology |
Non-Patent Citations (12)
Title |
---|
刘瑾等: "大蒜对发酵白菜中亚硝酸盐含量影响的研究", 《食品工程》 * |
孙鹏等: "大蒜浸提液对亚硝酸盐清除作用的效果分析", 《湖北农业科学》 * |
宁浩等: "大蒜提取液对腌制品中亚硝酸盐清除作用的研究", 《大理学院学报》 * |
张庆芳等: "关于蔬菜腌渍发酵亚硝酸盐问题的探讨", 《微生物学杂志》 * |
朱凤妹等: "大蒜浸提液清除酱腌菜中亚硝酸盐的研究", 《中国调味品》 * |
李祥等: "白萝卜对亚硝酸盐消除作用的研究", 《吉林化工学院学报》 * |
李祥等: "白萝卜消除莴苣中亚硝酸盐的研究", 《吉林化工学院学报》 * |
潘华英等: "浸泡处理对海产品中亚硝酸盐的去除效果研究", 《化学教育》 * |
王光华: "乳酸和乳酸钠在肉及制品中的抑菌作用", 《肉类工业》 * |
王树庆等: "蔬菜发酵食品中亚硝酸盐含量的控制", 《山东商业职业技术学院学报》 * |
赵甲元等: "发酵蔬菜中亚硝酸盐的消减方法", 《中国调味品》 * |
郭晓红等: "大蒜对莴笋乳酸发酵中亚硝酸盐形成的抑制作用", 《食品科学》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
CN113812599B (en) * | 2021-08-09 | 2023-08-08 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
CN115886236A (en) * | 2023-02-08 | 2023-04-04 | 秦世品 | Chili sauce and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108669501B (en) | Low-nitrite high-dietary-fiber fermented pickle and preparation method thereof | |
CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
CN102652558B (en) | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce | |
KR100426279B1 (en) | Lactic acid bacterial fermentation products and manufacturing method thereof | |
CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
CN111329033B (en) | Method for preparing seafood soy sauce by multi-strain composite fermentation | |
CN106722565A (en) | Chili fermented product and preparation method thereof | |
CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
CN107455668B (en) | Preparation method of bitter-taste-free tangerine peel and fermented soya bean sauce | |
CN111034996A (en) | Preparation method of apple enzyme functional beverage | |
CN111264831A (en) | Healthy and delicious chili sauce and preparation method thereof | |
KR101485539B1 (en) | A manufacturing method of kimchi comprising the fermented solution of whangchil and whangchil kimhi having the enhanced hardness manufactured therefrom | |
CN114617242B (en) | Processing technology of black pickled vegetables and products thereof | |
CN106387710A (en) | Low-salt oily salted duck eggs | |
KR101536130B1 (en) | Composition of curing agent comprising herbal extract and lactic acid bacteria for processed meat | |
CN111066937B (en) | Low-sugar preserved lemon and processing technology | |
KR102236482B1 (en) | Method for processing of hot pepper paste of low salt | |
CN112522053A (en) | Preparation method of acerola cherry fruit wine | |
CN112641070A (en) | Preparation method of spicy, crisp, safe and healthy bamboo shoot pickle | |
KR101863760B1 (en) | Fermented vinegar with aloe, and manufacturing method thereof | |
CN110616131A (en) | Truffle rice wine and preparation method thereof | |
CN111557435A (en) | Waxberry enzyme and preparation method thereof | |
CN111067058A (en) | Preparation method of rapidly fermented jerusalem artichoke pickle and jerusalem artichoke pickle | |
CN112760272B (en) | Lactic acid bacteria composition, lactic acid bacteria combined starter and method for producing pickled dried turnips by using lactic acid bacteria combined starter | |
KR102540769B1 (en) | Manufacturing method of smoked pollack roe sausage and moked pollack roe sausage manufactured by the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |