CN102068018A - Naturally fermented chilli sauce and preparation method thereof - Google Patents

Naturally fermented chilli sauce and preparation method thereof Download PDF

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Publication number
CN102068018A
CN102068018A CN2009101940348A CN200910194034A CN102068018A CN 102068018 A CN102068018 A CN 102068018A CN 2009101940348 A CN2009101940348 A CN 2009101940348A CN 200910194034 A CN200910194034 A CN 200910194034A CN 102068018 A CN102068018 A CN 102068018A
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China
Prior art keywords
parts
fermented
capsicum
glucose
tabasco
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CN2009101940348A
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Chinese (zh)
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CN102068018B (en
Inventor
王胜利
叶淑娟
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Guangdong baiweijia flavor industry Polytron Technologies Inc
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DONGGUAN BAIWEIJIA FOOD Co Ltd
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Abstract

The invention relates to the technical field of deep processing of chilli, in particular to naturally fermented chilli sauce and a preparation method thereof. The naturally fermented chilli sauce comprises the following raw materials in part by weight: 60 to 90 parts of fermented chilli liquid, 10 to 30 parts of fermented tomato sauce, 2 to 5 parts of glucose, 0.1 to 0.5 part of lactic acid and 1 to 3 parts of yeast liquid. The preparation method of the naturally fermented chilli sauce mainly comprises the steps of preparing the fermented chilli liquid, preparing the fermented tomato sauce and blending finished sauce. The used oak barrel has certain air permeability, so that oxygen can slowly permeate the oak barrel to make pungency soft; meanwhile, the chilli can absorb a series of aromatic materials such as vanillin and water-soluble phenol compounds such as tannin, from lignin, so that flavor is more unique; and natural fermentation is performed through natural strains, so that the obtained naturally fermented chilli sauce has soft flavor and rich nutrition.

Description

Natural fermented Tabasco and preparation method thereof
Technical field
The present invention relates to capsicum deep process technology field, be specifically related to a kind of natural fermented Tabasco and preparation method thereof.
Background technology
Capsicum is nutritious, contains carrotene, Alphalin and Vitamin C, and the antioxidant that these are abundant is in the energy and the harmful oxygen molecule free radical in the body, so as to the protection health; Capsicum has the strong effect that stimulates circulation, can improve be afraid of cold, symptom such as frostbite, vascular headache; Capsicum can also quicken metabolism with reach the burning body fat effect, thereby play antiobesity action.
Fermented capsicum is to utilize to ferment attached to the microorganism on capsicum surface to form, and is delicious good to eat, and stomach strengthening and digestion promoting is popular to people deeply.The nutritional labeling of fermented capsicum is very abundant, except that containing nutritional labelings such as protein, dietary fiber, calcium, phosphorus, iron, carrotene, capsicim, also contains nutritional labelings such as vitamin A, B1, B2, C.Simultaneously, because the fermentation of beneficial bacterium, the metabolite of generation gives fermented capsicum certain functional again.Therefore, fermented capsicum becomes unfailing for thousands of years product among the people.At present, the fermented capsicum product on the market adopts the mode of adding bacterial classification that capsicum is fermented fast mostly, and the product taste that this too industrialized mode of production obtains is single, can only improve its taste by the various flavor enhancements of follow-up interpolation; Because fermentation time is too short, the capsicum product pungent of gained is too strong, and consumer groups are few.
Summary of the invention
The purpose of this invention is to provide that a kind of pungent is soft, unique flavor, nutritious natural fermented Tabasco and preparation method thereof.
The object of the present invention is achieved like this:
A kind of natural fermented Tabasco is counted by weight, comprises following raw material composition:
60~90 parts of fermented capsicum liquid;
10~30 parts of fermentation tomato juices;
2~5 parts of glucose;
0.1~0.5 part of lactic acid;
1~3 part of yeast juice;
Wherein said fermented capsicum liquid is that bright capsicum is cleaned, and is ground into sheet after draining the water, and in the oak barrel of packing into, adds salt, sugar and glucose, seals, and ferment at 18 ℃~25 ℃ obtained in 1 year;
Wherein said fermentation tomato juice is with the tomato juice sterilization, adds the lactobacillus bulgaricus sealing after the sterilization, obtains in 18 hours 35 ℃ of fermentations.
Preferably, natural fermented Tabasco is characterized in that: count by weight, comprise following raw material composition:
70~80 parts of fermented capsicum liquid;
15~25 parts of fermentation tomato juices;
3~4 parts of glucose;
0.2~0.4 part of lactic acid;
2~3 parts of yeast juices;
More preferred, natural fermented Tabasco is characterized in that: count by weight, comprise following raw material composition:
75 parts of fermented capsicum liquid;
20 parts of fermentation tomato juices;
3 parts of glucose;
0.3 part of lactic acid;
2 parts of yeast juices;
Wherein said fermented capsicum liquid is counted by weight, comprises following raw material composition:
8~18 parts of salt;
70~92 parts in bright capsicum;
1~3 part of sugar;
3~5 parts of glucose;
The solid shape content of wherein said tomato juice is 10%, the quality of described lactobacillus bulgaricus be tomato juice quality 0.5%~1%.
The preparation method of above-mentioned natural fermented Tabasco may further comprise the steps:
(1) 70~92 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 8~18 portions of salt, 1~3 portion of sugar, 3~5 parts of glucose seal;
(3) fermented 1 year at 18 ℃~25 ℃, obtain fermented capsicum liquid;
(4) will consolidate shape content is that 10% tomato juice carries out sterilization, is incorporated as 0.5%~1% lactobacillus bulgaricus sealing of tomato juice quality again, obtains the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 60~90 parts of fermented capsicum liquid and 10~30 parts of mixing of fermentation tomato juice, be 60~65 ℃ in temperature, pressure is that 20~25Mpa pulverizes and grinds evenly;
(6) add 2~5 parts of glucose again, 0.1~0.5 part of lactic acid, 1~3 part of yeast juice stirs sterilization.
Beneficial effect of the present invention is: this natural fermented Tabasco, and meter comprises following raw material composition: 60~90 parts of fermented capsicum liquid by weight, 10~30 parts of fermentation tomato juices, 2~5 parts of glucose, 0.1~0.5 part of lactic acid, 1~3 part of yeast juice, wherein said fermented capsicum liquid is that bright capsicum is cleaned, and is ground into sheet after draining the water, in the oak barrel of packing into, add salt, sugar and glucose, seal, ferment at 18 ℃~25 ℃ obtained in 1 year; Wherein said fermentation tomato juice is with the tomato juice sterilization, adds the lactobacillus bulgaricus sealing after the sterilization, obtains in 18 hours 35 ℃ of fermentations.The used oak barrel of the present invention has certain gas permeability, oxygen can slowly be penetrated in the wooden barrel, make pungent soft, capsicum can draw a series of aromatic substance such as vanillic aldehyde and phenolic compound such as tannin soluble in water from wooden simultaneously, makes local flavor become unique more; The present invention utilizes natural bacterial classification spontaneous fermentation, resulting natural fermented Tabasco, and local flavor is soft, and is nutritious.
The specific embodiment
Below in conjunction with embodiment the present invention is done explanation in further detail.
Embodiment 1
(1) 70 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 8 portions of salt, 1 portion of sugar, 3 parts of glucose seal;
(3) fermented 1 year at 18 ℃, obtain fermented capsicum liquid;
(4) by weight, be that 10% tomato juice carries out sterilization for 100 parts with solid shape content, add 0.5 part lactobacillus bulgaricus sealing again, obtained the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 60 parts of fermented capsicum liquid and 10 parts of mixing of fermentation tomato juice, be 60 ℃ in temperature, pressure is that 20Mpa pulverizes and grinds evenly;
(6) add 2 parts of glucose again, 0.1 part of lactic acid, 1 part of yeast juice stirs sterilization.Embodiment 2
(1) 80 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 10 portions of salt, 2 portions of sugar, 4 parts of glucose seal;
(3) fermented 1 year at 20 ℃, obtain fermented capsicum liquid;
(4) by weight, be that 10% tomato juice carries out sterilization for 100 parts with solid shape content, add 0.8 part lactobacillus bulgaricus sealing again, obtained the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 75 parts of fermented capsicum liquid and 20 parts of mixing of fermentation tomato juice, be 62 ℃ in temperature, pressure is that 22Mpa pulverizes and grinds evenly;
(6) add 3 parts of glucose again, 0.3 part of lactic acid, 2 parts of yeast juices stir sterilization.
Embodiment 3
(1) 92 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 18 portions of salt, 3 portions of sugar, 5 parts of glucose seal;
(3) fermented 1 year at 25 ℃, obtain fermented capsicum liquid;
(4) by weight, be that 10% tomato juice carries out sterilization for 100 parts with solid shape content, add 1 part lactobacillus bulgaricus sealing again, obtained the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 90 parts of fermented capsicum liquid and 30 parts of mixing of fermentation tomato juice, be 65 ℃ in temperature, pressure is that 25Mpa pulverizes and grinds evenly;
(6) add 5 parts of glucose again, 0.5 part of lactic acid, 3 parts of yeast juices stir sterilization.The quality detecting index of the natural fermented Tabasco that embodiment 1 to 3 makes all satisfies following index.
Physical and chemical index
Project Index
Salt (in NaCl), g/100g≤ 10
Total acid, g/100g 〉= 2.5
Total arsenic (in As), mg/kg≤ 0.5
Plumbous (Pb), mg/kg≤ 1
AFB1 ug/kg≤ 5
Microbiological indicator
Project Index
Total plate count, cfu/g≤ 1000
Coliform MPN/100g≤ 30
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) Must not detect
Above content is preferred embodiment of the present invention only, and for those of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, this description should not be construed as limitation of the present invention.

Claims (6)

1. natural fermented Tabasco is characterized in that: meter by weight comprises that following raw material forms:
60~90 parts of fermented capsicum liquid;
10~30 parts of fermentation tomato juices;
2~5 parts of glucose;
0.1~0.5 part of lactic acid;
1~3 part of yeast juice;
Wherein said fermented capsicum liquid is that bright capsicum is cleaned, and is ground into sheet after draining the water, and in the oak barrel of packing into, adds salt, sugar and glucose, seals, and ferment at 18 ℃~25 ℃ obtained in 1 year;
Wherein said fermentation tomato juice is with the tomato juice sterilization, adds the lactobacillus bulgaricus sealing after the sterilization, obtains in 18 hours 35 ℃ of fermentations.
2. natural fermented Tabasco according to claim 1 is characterized in that: count by weight, comprise following raw material composition:
70~80 parts of fermented capsicum liquid;
15~25 parts of fermentation tomato juices;
3~4 parts of glucose;
0.2~0.4 part of lactic acid;
2~3 parts of yeast juices.
3. natural fermented Tabasco according to claim 1 is characterized in that: count by weight, comprise following raw material composition:
75 parts of fermented capsicum liquid;
20 parts of fermentation tomato juices;
3 parts of glucose;
0.3 part of lactic acid;
2 parts of yeast juices.
4. according to any described natural fermented Tabasco of claim 1~3, it is characterized in that: described fermented capsicum liquid, count by weight, comprise following raw material composition:
8~18 parts of salt;
70~92 parts in bright capsicum;
1~3 part of sugar;
3~5 parts of glucose.
5. according to any described natural fermented Tabasco of claim 1~3, it is characterized in that: the solid shape content of described tomato juice is 10%, the quality of described lactobacillus bulgaricus be tomato juice quality 0.5%~1%.
6. the preparation method of any described natural fermented Tabasco of claim 1~3 is characterized in that: may further comprise the steps:
(1) 70~92 parts of bright capsicums is cleaned, be ground into sheet after draining the water;
(2) the bright capsicum that is ground into sheet is packed in the oak barrel, add 8~18 portions of salt, 1~3 portion of sugar, 3~5 parts of glucose seal;
(3) fermented 1 year at 18 ℃~25 ℃, obtain fermented capsicum liquid;
(4) will consolidate shape content is that 10% tomato juice carries out sterilization, is incorporated as 0.5%~1% lactobacillus bulgaricus sealing of tomato juice quality again, obtains the tomato juice that ferments in 18 hours 35 ℃ of fermentations;
(5) with 60~90 parts of fermented capsicum liquid and 10~30 parts of mixing of fermentation tomato juice, be 60~65 ℃ in temperature, pressure is that 20~25Mpa pulverizes and grinds evenly;
(6) add 2~5 parts of glucose again, 0.1~0.5 part of lactic acid, 1~3 part of yeast juice stirs, and sterilization promptly gets natural fermented Tabasco.
CN2009101940348A 2009-11-20 2009-11-20 Naturally fermented chilli sauce and preparation method thereof Active CN102068018B (en)

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Application Number Priority Date Filing Date Title
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599573A (en) * 2012-03-26 2012-07-25 湖南农业大学 Fermented pepper beverage and processing method thereof
CN103082266A (en) * 2013-02-07 2013-05-08 贵州神奇投资有限公司 Probiotics-containing tomato chilli sauce and preparation method thereof
CN105603011A (en) * 2016-02-26 2016-05-25 同济大学 Method for preparing acetic acid by utilizing kitchen waste fermentation and used device
CN105995917A (en) * 2016-05-12 2016-10-12 四川农业大学 Pickled chili sauce and making method thereof
CN106690235A (en) * 2016-12-01 2017-05-24 浙江百惠生物科技有限公司 Chili enzyme for seasoning

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101238875B (en) * 2007-07-05 2012-02-15 贵州大学 Fermentation pepper sauce and preparation thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599573A (en) * 2012-03-26 2012-07-25 湖南农业大学 Fermented pepper beverage and processing method thereof
CN102599573B (en) * 2012-03-26 2013-01-23 湖南农业大学 Fermented pepper beverage and processing method thereof
CN103082266A (en) * 2013-02-07 2013-05-08 贵州神奇投资有限公司 Probiotics-containing tomato chilli sauce and preparation method thereof
CN105603011A (en) * 2016-02-26 2016-05-25 同济大学 Method for preparing acetic acid by utilizing kitchen waste fermentation and used device
CN105995917A (en) * 2016-05-12 2016-10-12 四川农业大学 Pickled chili sauce and making method thereof
CN105995917B (en) * 2016-05-12 2020-01-07 四川农业大学 Pickled pepper sauce and preparation method thereof
CN106690235A (en) * 2016-12-01 2017-05-24 浙江百惠生物科技有限公司 Chili enzyme for seasoning

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Address after: Southern China industrial city in Guangdong province Dongguan city Liaobu town 523000 Pine Road No. 3 Guangdong baiweijia flavor industry Polytron Technologies Inc

Patentee after: Guangdong baiweijia flavor industry Polytron Technologies Inc

Address before: Liaobu Town, Guangdong city of Dongguan Province on the 523416 Dongguan City Tuen Industrial Zone baiweijia Food Co. Ltd.

Patentee before: Dongguan Baiweijia Food Co., Ltd.