CN102919819A - Tomato chili sauce and preparation method thereof - Google Patents
Tomato chili sauce and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a tomato chili sauce and a preparation method thereof. The tomato chili sauce is prepared from chili, Xinjiang tomato, ginger, edible oil and condiment. By adoption of the technology, vitamins and other organic nutrient substances contained in the raw materials can be reserved basically, and the prepared tomato chili sauce has a good property and a genuine flavor, has a palatable sour and hot taste, is unlikely to mildew, and is good in stability and edible widely.
Description
Invention field:
The present invention relates to a kind of chili sauce and preparation method thereof, belong to the field of food technology.
Technical background:
Pertinent literature report, at present, China eats peppery crowd and reaches 40%, and in order to satisfy people to the demand of high-quality peppery food, panoramic peppery food product arises at the historic moment, and product has thick chilli sauce, sauce cayenne, cuts capsicum, white capsicum, chilli etc.But present domestic Condiment Market productive consumption is still in rising trend, and the top grade spice market has openings is larger, demands exploitation urgently.Capsicum contains abundant nutritional labeling, studies show that every hectogram capsicum Vit C contents up to 198 milligrams, occupies position first of the vegetables.The content of mineral substances such as Cobastab, carrotene and calcium, iron are also abundanter in the capsicum.Can alleviate chest abdomen crymodynia, prevent dysentery, kill and press down stomach abdomen entozoa, control heart disease and crown artery sclerosis; Can also stimulate oral mucosa, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion, but hot degree of pepper differ, and eat easily more and get angry.Tomato is beautiful in colour, and form is graceful, and sweet and sour palatability is nutritious, both can eat raw as fruit, can cook into again delicious dish, can be rated as in the dish fruit.In the summer of sweltering heat, people's anorexia is often eaten a little Tomaten mit Zuckers, tomato soup, can separate hot summer weather, improves a poor appetite, and helps digest.The present invention integrates natural, nutrition take capsicum, tomato as major ingredient, utilizes the peppery degree of the sour-sweet mediation capsicum of tomato, makes it peppery and soft, so develop nutritious, taste is strong, fragrance is unique, seasoning good merchantable brand---the chili sauce that is difficult for getting angry.Not only the development and use of tomato had very high economic worth and use value, and significant for exploitation China top grade spice market.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of chili sauce and preparation method thereof.
For solving above technical problem, the present invention realizes by the following technical solutions:
A kind of chili sauce calculates according to composition by weight, is made by capsicum 30-40 part, Xinjiang tomato 40-50 part, ginger 10-20 part, edible oil 10-20 part, white sugar 1-5 part, soy sauce 0.05-0.5 part, garlic 1-5 part and salt 0.2-0.8 part.
Aforesaid chili sauce calculates according to composition by weight, is made by 0.5 part in 35 parts in capsicum, 45 parts in Xinjiang tomato, 15 parts in ginger, 15 parts of edible oils, 2 parts of white sugar, 0.1 part in soy sauce, 2 parts in garlic, salt.
The preparation method of aforementioned chili sauce, make according to following step:
A. the preparation of thick chilli sauce: choose large, full, clean without high-quality capsicum, the ginger of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into broken end, cross colloid mill and make into the sauce shape, particle is fine and smooth, gets the glutinous rice cake capsicum; Edible oil big fire heating, oil temperature is controlled at 100-150 ℃; Above-mentioned glutinous rice cake capsicum is placed another frying pan, and the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, be yellow to the capsicum skin till;
B. tomato sauce preparation: choose large, full, clean without the high-quality Xinjiang tomato of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into slices, cross colloid mill and make into the sauce shape, particle is fine and smooth, the slow fire infusion is till soluble solids 〉=85%; To endure well-done catsup in 90 ℃ of lower sterilizations of temperature, be cooled to 35 ℃, then add yeast, and make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, preventing under the condition of extraneous living contaminants, in 35 ℃ of standing for fermentation 40 hours, to the alcohol content of gained zymotic fluid be that 0.8%, pH value is 4.2, for subsequent use;
C. tomato thick chilli sauce preparation: garlic is smashed to pieces made mashed garlic first, tomato sauce, mashed garlic, white sugar, soy sauce, the salt that ferments is added in the described thick chilli sauce of A, frying stirs and evenly mixs, and 100 ℃ of temperature, sterilizes 15 minutes, lets cool rear packing, and get final product.
Thick chilli sauce major ingredient of the present invention is Xinjiang tomato, capsicum etc.Tomato is nutritious, is that nutritionists unanimously generally acknowledge.According to surveying and determination, every hectogram tomato contains sugar 2.2 grams, 0.02 milligram of vitamin B2,0.6 milligram of niacin, 11 milligrams of vitamin Cs, 0.31 milligram of carrotene, 8 milligrams of calcium, 37 milligrams in phosphorus, 0.4 milligram of iron, also contain the organic acids such as more malic acid, citric acid, particularly nicotinic acid content comes out at the top in fruits and vegetables.The used tomato of the present invention is that tomato is produced in Xinjiang, contains the nutriments such as abundant selenium element, lycopene, has the body of participation oxidation-reduction process, effects such as the digestive function of promotion is arranged, safeguarding skin and neurological health, be anti-ageing, anticancer.
Capsicum contains abundant vitamin etc., and edible capsicum can increase appetite, strengthen muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache, capsicum contains the different material of a kind of thing, can accelerate metabolism, promote hormone secretion, skin care is rich in vitamin C, can control heart disease and crown artery sclerosis, reduce cholesterol, also contain more polyphenoils, in advance anti-cancer and other chronic diseases.Can make respiratory smooth, in order to treatment cough, flu; Capsicum can also press down the parasite in the stomach abdomen extremely.
Ginger is warm in nature, its distinctive " gingerol " can stimulating gastrointestinal mucous membrane, make intestines and stomach congested, digestion power strengthens, and can effectively treat the abdominal distension of eating cold and cool food and too much causing, stomachache, diarrhoea, vomiting etc.; After eating ginger, the people has the sensation of health heating, and this is because it can distend the blood vessels, and blood circulation is accelerated, and impels pore with it to open, and so not only can walk the unnecessary torrid zone, also germ, cold air in the body is together taken out of simultaneously.Eaten cold and cool thing when health, be subjected to drench with rain or in air-conditioned room, stay long afterwards, eaten ginger and just can in time eliminate because of the cold various discomforts that remake of human body.
Saccharomycete is fungal organism, can improve the nutritive value of fermented food.Yeast mainly is made of protein and carbohydrate, and contains abundant B family vitamin and other trace elements such as calcium, iron.Contain multiple enzyme in the yeast, can become low molecular sugar, amino acid, alcohols etc. easily by the lower-molecular substance of human consumption and absorption starch, cellulose hydrolysis; Also contain phytase in the yeast, help human body to the absorption of trace element zinc, iron, calcium etc.Yeast can increase the local flavor of fermented food.
The inventor is through great many of experiments, many food capsicums easily cause gets angry, after in thick chilli sauce, adding tomato, can effectively improve body that thick chilli sauce the causes symptom of getting angry, so that the chili sauce of making is not got angry, but find under study for action, owing to contain a large amount of moisture in the tomato, after making chili sauce, moisture is too high, can cause chili sauce to go mouldy easily, poor stability is found after the research, and tomato is worn into first the sauce shape, infusion to soluble solids more than or equal to 85% the time, made chili sauce thickness is moderate after the fermentation, and water content is about 25%, make chili sauce be difficult for going mouldy, good stability.The present invention adds tomato behind the culture propagation and the common frying of capsicum again, has increased the local flavor of product, and is vinegar-pepper good to eat, and it is edible to be more suitable for old man and child.Technique of the present invention has kept the organic nutrition compositions such as raw material contained vitamin substantially, and the chili sauce of making has tomato flavor, and is extensively edible.Reached goal of the invention.
The inventor has carried out a large amount of experimental studies to manufacture craft of the present invention, and is as follows:
Experimental example 1: tomato sauce preparation method experimental study
The Xinjiang tomato is one of main batching in the chili sauce, has the body of participation oxidation-reduction process, effects such as the digestive function of promotion is arranged, safeguarding skin and neurological health, be anti-ageing, anticancer.The applicant finds by research, gets with a collection of tomato, wears into the sauce shape, and infusion is to soluble solids 〉=85%, be processed into chili sauce after, its proterties is best, result of the test is as follows:
1, tomato wears into behind the sauce shape directly that frying becomes chili sauce, adds yeast, makes the matrix yeast number reach respectively 5 * 105/milliliter, 35 ℃ of standing for fermentation 40 hours;
2, tomato is worn into the sauce shape, infusion during to soluble solids 〉=65% frying become chili sauce, add yeast, make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, 35 ℃ of standing for fermentation 40 hours;
3, tomato is worn into the sauce shape, infusion during to soluble solids 〉=85% frying become chili sauce, add yeast, make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, 35 ℃ of standing for fermentation 40 hours.
Table 1 is made the chili sauce proterties relatively with batch different tomato sauce
The result shows: the tomato sauce infusion is better to the rear prepared chili sauce proterties of soluble solids 〉=85%.
Experimental example 2: the research of tomato zymotechnique
The inventor finds that after deliberation addition, fermentation temperature, the fermentation time of yeast in the sweat have considerable influence to the quality of product, addition, fermentation temperature, the fermentation time of selected yeast are established respectively three levels as research object, see Table 2, carry out L9(34) orthogonal test, take lactic acid content as the evaluation index evaluation, get in the above-mentioned treatment combination with A
3B
1C
2Sorrow, namely the addition of yeast, fermentation temperature, fermentation time are respectively 5 * 10
5Individual/milliliter, 35 ℃, 40h, its knot sees Table 3.
Table 2 factor level table
Table 3 orthogonal array
The result shows: the addition of yeast, fermentation temperature, fermentation time are respectively 5 * 10
5Individual/milliliter, 35 ℃, 40h, gained tomato lactic acid content is the highest.
Experimental example 3: the research of tomato, capsicum and soy sauce proportioning
1, the organoleptic indicator asks 20 professionals to carry out blank sensation scoring according to table 1, and hundred-mark system is got geometrical mean.
Table 4 sensory evaluation scores reference listing
Capsicum, tomato, edible oil have considerable influence to proterties, color, the taste of product in 2 experimental formulas, and selected tomato, capsicum, using amount of edible oil are established respectively three levels as research object, see Table 5, and other flavorings carry out L in the fixing prescription
9(3
4) orthogonal test, take sensory evaluation scores as the evaluation index evaluation, get in the above-mentioned treatment combination with A
2B
3C
1Sorrow, both tomato, capsicum, edible oil optimum amount be respectively 45g, 35g, 15g, and its knot sees Table 6.
Table 5 factor level table
Table 6 orthogonal array
The result shows: tomato, capsicum, edible oil optimum amount are respectively 45g, 35g, 15g, and obtained chili sauce proterties is best.
Experimental example 4: the research of flavoring
1, white sugar consumption: the white sugar flavor is sweet, and property is flat.Can moistening lung promote the production of body fluid the bowl spares emergency.An amount of white sugar can be carried aquatic foods, separate and be bored with, suppress the bitter taste in the raw material, and the inventor has carried out the experiment of sugaring amount, and addition is calculated with proportion in capsicum+tomato+edible oil total amount, and the result is as follows:
Table 7 white sugar adds the impact on product quality
| Numbering | Sugaring amount (%) | The chili sauce flavour |
| 1 | 1 | Sweet taste is lighter, almost can not taste |
| 2 | 2.1 | Sweet taste is suitable, mouthfeel is better |
| 3 | 3 | Sweeter, affect presenting of other local flavors |
The result shows: white sugar addition product taste 2.1% time is better.
2 garlic consumptions: garlic have in the temperature help digestion, row stagnates gas, warming spleen and stomach, it is long-pending to disappear, the effect of detoxifcation, desinsection, add suitable garlic in the chili sauce, can increase the fragrance of chili sauce, the inventor has carried out adding the experiment of garlic amount, addition is calculated with proportion in capsicum+tomato+edible oil total amount, and the result is as follows:
Table 8 garlic is added the impact on product quality
| Numbering | Add garlic amount (%) | The chili sauce flavour |
| 1 | 0.8 | Garlic taste is lighter, almost can not taste |
| 2 | 2.1 | Garlic taste is suitable, mouthfeel is better |
| 3 | 2.5 | Garlicky heavier, affect presenting of other local flavors |
The result shows: garlic addition product taste 2.1% time is better.
3 salt consumptions: salt has the laudatory title of " kings of hundred flavors ", and its consumption has a significant impact the flavour of sauce body, mistake then salty, and few is not only light, also affects other local flavor.The inventor has carried out the salt adding amount experiment, and addition is calculated with proportion in capsicum+tomato+edible oil total amount, and the result is as follows:
Table 9 salt adds the impact on product quality
| Numbering | Salt adding amount (%) | The chili sauce flavour |
| 1 | 0.20 | Saline taste is very light, almost can not taste |
| 2 | 0.53 | Saline taste is moderate, mouthfeel is better |
| 3 | 1.00 | More salty, affect presenting of other local flavors |
The result shows: salt addition product taste 0.53% time is better.
Experimental example 5: the inventor detects chili sauce, and the result is as follows:
1, organoleptic attribute
Table 10
Conclusion: meet standard.
2, physical and chemical index
Table 11
3, microbiological indicator
Table 12
Experimental example 6: chili sauce is on the impact of mouse stool water content
1. sample preparation
Control sample: get that this product prescription is prepared into thick chilli sauce by thick chilli sauce preparation method of the present invention except tomato;
Sample of the present invention: make chili sauce according to the method for the invention;
2. animal used as test and grouping
Kunming kind SPF level mouse, 45, male, provided by Chongqing City's Experimental Animal Center, weight is 16～18 g, after putting into Animal House and adapting to 3d, weight is that 18～22g begins experiment.Experiment is divided into three groups, blank group, thick chilli sauce group, chili sauce group, 15 every group.
3. experimental technique
Get the mouse that is divided into group, according to 1mg/(gd) dosage mouse is carried out gavage, normal group is filled with physiological saline, control group is filled with thick chilli sauce, fills with chili sauce of the present invention for of the present invention group, continues 7d, 4h accesses the stool of mouse after the gavage, measures water content wherein.
4. experimental result and conclusion
Compare with control group mice, control group and sauce group mouse of the present invention stool water content all reduce, and of the present invention group of water content is higher than the thick chilli sauce group, and difference has conspicuousness (P＜0.05), sees the following form:
Table 13 is on the impact of mouse stool water content (n=15, x ± s)
Annotate: of the present invention group and thick chilli sauce group comparison * P＜0.05
The result shows: add tomato in thick chilli sauce, can effectively improve body that thick chilli sauce the causes symptom of getting angry, prepared chili sauce more is difficult for body is got angry.
Further specify by the following examples the present invention, but not as limitation of the present invention.
The specific embodiment:
Embodiment 1
Prescription: capsicum 35g, Xinjiang tomato 45g, ginger 15g, edible oil 15g, white sugar 2g, soy sauce 0.1g, garlic 2g, salt 0.5g.
Technique: make according to following step:
A. the preparation of thick chilli sauce: choose large, full, clean without high-quality capsicum, the ginger of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into broken end, cross colloid mill and make into the sauce shape, particle is fine and smooth, gets the glutinous rice cake capsicum; Edible oil big fire heating, oil temperature is controlled at 100-150 ℃; Above-mentioned glutinous rice cake capsicum is placed another frying pan, and the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, be yellow to the capsicum skin till;
B. tomato sauce preparation: choose large, full, clean without the high-quality Xinjiang tomato of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into slices, cross colloid mill and make into the sauce shape, particle is fine and smooth, the slow fire infusion is till soluble solids 〉=85%; To endure well-done catsup in 90 ℃ of lower sterilizations of temperature, be cooled to 35 ℃, then add yeast, and make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, preventing under the condition of extraneous living contaminants, in 35 ℃ of standing for fermentation 40 hours, to the alcohol content of gained zymotic fluid be that 0.8%, pH value is 4.2, for subsequent use;
C. tomato thick chilli sauce preparation: garlic is smashed to pieces made mashed garlic first, tomato sauce, mashed garlic, white sugar, soy sauce, the salt that ferments is added in the described thick chilli sauce of A, frying stirs and evenly mixs, and 100 ℃ of temperature, sterilizes 15 minutes, lets cool rear packing, and get final product.
Claims (3)
1. chili sauce, it is characterized in that: calculate according to composition by weight, be made by capsicum 30-40 part, Xinjiang tomato 40-50 part, ginger 10-20 part, edible oil 10-20 part, white sugar 1-5 part, soy sauce 0.05-0.5 part, garlic 1-5 part and salt 0.2-0.8 part.
2. chili sauce as claimed in claim 1 is characterized in that: calculate according to composition by weight, be made by 0.5 part in 35 parts in capsicum, 45 parts in Xinjiang tomato, 15 parts in ginger, 15 parts of edible oils, 2 parts of white sugar, 0.1 part in soy sauce, 2 parts in garlic, salt.
3. the preparation method of chili sauce as claimed in claim 1 or 2 is characterized in that: make according to following step:
A. the preparation of thick chilli sauce: choose large, full, clean without high-quality capsicum, the ginger of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into broken end, cross colloid mill and make into the sauce shape, particle is fine and smooth, gets the glutinous rice cake capsicum; Edible oil big fire heating, oil temperature is controlled at 100-150 ℃; Above-mentioned glutinous rice cake capsicum is placed another frying pan, and the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, be yellow to the capsicum skin till;
B. tomato sauce preparation: choose large, full, clean without the high-quality Xinjiang tomato of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into slices, cross colloid mill and make into the sauce shape, particle is fine and smooth, the slow fire infusion is till soluble solids 〉=85%; To endure well-done catsup in 90 ℃ of lower sterilizations of temperature, be cooled to 35 ℃, then add yeast, and make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, preventing under the condition of extraneous living contaminants, in 35 ℃ of standing for fermentation 40 hours, to the alcohol content of gained zymotic fluid be that 0.8%, pH value is 4.2, for subsequent use;
C. tomato thick chilli sauce preparation: garlic is smashed to pieces made mashed garlic first, tomato sauce, mashed garlic, white sugar, soy sauce, the salt that ferments is added in the described thick chilli sauce of A, frying stirs and evenly mixs, and 100 ℃ of temperature, sterilizes 15 minutes, lets cool rear packing, and get final product.
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Cited By (11)
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| CN104273514A (en) * | 2014-09-24 | 2015-01-14 | 王金台 | Making method of chili sauce |
| CN104366440A (en) * | 2014-11-19 | 2015-02-25 | 湖北特妙食品股份有限公司 | Processing method of dehydrated lindera glauca chilli sauce |
| CN104621540A (en) * | 2015-03-06 | 2015-05-20 | 江苏省农业科学院 | Flavored chilli sauce and preparation method thereof |
| CN104814403A (en) * | 2015-04-27 | 2015-08-05 | 大方吴记老字号食品有限责任公司 | Oil red pepper and production method thereof |
| CN104839628A (en) * | 2015-05-08 | 2015-08-19 | 覃淑兰 | Formula of self-made chili sauce and preparation method thereof |
| CN105054146A (en) * | 2015-07-21 | 2015-11-18 | 刘池 | Making method of sour soup |
| CN105105091A (en) * | 2015-07-28 | 2015-12-02 | 山西三合成农副产品开发有限公司 | Mashed garlic-flavored fresh chilli sauce |
| CN105455103A (en) * | 2015-11-20 | 2016-04-06 | 石台县小菜一碟农产品有限公司 | Canned alpine chili sauce and preparation method thereof |
| CN106260942A (en) * | 2015-05-20 | 2017-01-04 | 张悦健 | A kind of self-control composition of chilli sauce and preparation method thereof |
| CN107927588A (en) * | 2017-12-28 | 2018-04-20 | 王丹朵 | A kind of thick chilli sauce and preparation method thereof |
| CN112690441A (en) * | 2021-01-26 | 2021-04-23 | 贵阳学院 | Mushroom sour and hot sauce |
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| CN104366440A (en) * | 2014-11-19 | 2015-02-25 | 湖北特妙食品股份有限公司 | Processing method of dehydrated lindera glauca chilli sauce |
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| CN106260942A (en) * | 2015-05-20 | 2017-01-04 | 张悦健 | A kind of self-control composition of chilli sauce and preparation method thereof |
| CN105054146A (en) * | 2015-07-21 | 2015-11-18 | 刘池 | Making method of sour soup |
| CN105054146B (en) * | 2015-07-21 | 2018-12-11 | 刘池 | A kind of production method of acid soup |
| CN105105091A (en) * | 2015-07-28 | 2015-12-02 | 山西三合成农副产品开发有限公司 | Mashed garlic-flavored fresh chilli sauce |
| CN105455103A (en) * | 2015-11-20 | 2016-04-06 | 石台县小菜一碟农产品有限公司 | Canned alpine chili sauce and preparation method thereof |
| CN107927588A (en) * | 2017-12-28 | 2018-04-20 | 王丹朵 | A kind of thick chilli sauce and preparation method thereof |
| CN112690441A (en) * | 2021-01-26 | 2021-04-23 | 贵阳学院 | Mushroom sour and hot sauce |
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