CN105475984B - The preparation method of fermented type thick chilli sauce - Google Patents
The preparation method of fermented type thick chilli sauce Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of fermented type thick chilli sauce, comprise the following steps：Step 1: prepare pulp；Step 2: being digested to pulp, enzymolysis liquid is made；Step 3: adding sucrose into enzymolysis liquid, the concentration for making sucrose is 0.5 0.7g/mL, after placing 15 25min, adds the water of 20 30 parts by weight immediately, stirs, filter, filtrate is made；Step 4: adding the agar of 35 parts by weight into filtrate, after placing 2 3h at room temperature, 5 10min are boiled in heating, are cooled to 42 45 DEG C afterwards, add the salt of 5 10 parts by weight, stir, and agar solution is made；Step 5: being warming up to 42 45 DEG C after the bright red hot pepper of 60 80 parts by weight is crushed, agar solution is added, is stirred, obtains mixture；Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 25 30 DEG C, spontaneous fermentation 10 15 days.Thick chilli sauce mouthfeel produced by the present invention is homogeneous, and content of nitrite is relatively low, and has pure and fresh mouthfeel.
Description
Technical field
The present invention relates to a kind of thick chilli sauce.A kind of it is more particularly related to preparation method of fermented type thick chilli sauce.
Background technology
Capsicum is as vegetables and the history of flavouring existing centuries, and in China, capsicum is all very heavy in many areas
The flavouring wanted.Thick chilli sauce is the appetizing food liked in people's daily life, and its is nutritious, has increase appetite, invigorating the spleen
Stomach, wind-damp dispelling, antipyretic-antalgic, lowering blood-fat and reducing weight and prevention canceration and other effects.
At present, thick chilli sauce on the market is asked there is taste is single, inferior quality and content of nitrite are higher etc.
Topic.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fermented type thick chilli sauce, thick chilli sauce mouthfeel produced by the present invention are equal
One, content of nitrite is relatively low, and has pure and fresh mouthfeel.
In order to realize according to object of the present invention and further advantage, there is provided a kind of making side of fermented type thick chilli sauce
Method, comprise the following steps：
It is Step 1: the ginger of 3-5 parts by weight, the garlic of 1-3 parts by weight, the tomato of 10-15 parts by weight, 10-12 is heavy
After measuring the dragon fruit pericarp of part and the Limon pulp mixing of 3-5 parts by weight, it is put into beater and is beaten, pulp is made, it is standby；
Step 2: into step 1 in the obtained pulp add 0.001-0.003 parts by weight cellulase,
After the pectase of 0.002-0.003 parts by weight and the zytase of 0.001-0.002 parts by weight, 45-50 DEG C is warming up to, insulation is put
2-3h is put, enzymolysis liquid is made, it is standby；
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the quality of sucrose in the enzymolysis liquid
Concentration is 0.5-0.7g/mL, after placing 15-25min, adds the water of 20-30 parts by weight immediately, after stirring, filters, is made
Filtrate is standby；
Step 4: adding the agar of 3-5 parts by weight in the obtained filtrate into step 3,2-3h is placed at room temperature
Afterwards, 5-10min is boiled in heating, is cooled to 42-45 DEG C afterwards, adds the salt of 5-10 parts by weight, stir, and agar is made
Liquid, it is standby；
Step 5: after the bright red hot pepper of 60-80 parts by weight is crushed with pulverizer, the capsicum block that length is 4-6mm is obtained,
Capsicum block is warming up to 42-45 DEG C afterwards, then obtained agar solution in step 4 is added into capsicum block, stirs, obtains
Mixture；
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, it is natural at 25-30 DEG C
Fermentation 10-15 days.
Preferably, in the preparation method of described fermented type thick chilli sauce, in addition to：
Step 7: the mixture after fermentation is crushed with pulverizer, the length for making capsicum block in the mixture after fermentation is
3-4mm, backward fermentation after mixture in add the bastes of 10-12 parts by weight, the mixture after fermentation is sterilized,
The preservative of 0.1-0.3 parts by weight is added into the mixture after fermentation again；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1-2 parts by weight, the anise of 1-2 parts, 2-4 parts by weight garlic,
The ginger of 2-3 parts by weight, the dendrobium candidum of 8-12 parts by weight, the dried orange peel of 2-3 parts by weight, the cucumber of 5-10 parts by weight and 100-
After 200 parts of water mixing, 20-25min is boiled at 90-100 DEG C, filters, produces the baste；
The preparation method of the preservative is：By the lysozyme of 0.001-0.003 parts by weight, 0.002-0.004 parts by weight
Lywallzyme, 0.01-0.05 parts by weight phytic acid and 0.001-0.002 parts by weight citric acid mixing after, stir, produce
The preservative.
Preferably, in the preparation method of described fermented type thick chilli sauce, to the mixture after fermentation in the step 7
What is sterilized concretely comprises the following steps：
Mixture after fermentation is irradiated into 10-20min under uviol lamp.
Preferably, in the preparation method of described fermented type thick chilli sauce, to the mixture after fermentation in the step 7
Middle addition preservative, after obtaining the mixture after addition preservative, in addition to：
By add preservative after mixture temperature be 55-57 DEG C, vacuum be 0.04-0.06MPa under be concentrated in vacuo
1.1-1.3 again.
Preferably, in the preparation method of described fermented type thick chilli sauce, bright red hot pepper is crushed in the step 5
Before machine crushes, in addition to the step of sterilized to bright red hot pepper, it is concretely comprised the following steps：
After bright red hot pepper is cleaned up with clear water, it is immersed in salt solution, after brine temp is down into 0 DEG C, into salt solution
Ozone is passed through, the mass concentration for making salt ozone in water is 5-7mg/L, and after being continually fed into 10-15s, 1-2h is stood at 0 DEG C.
Preferably, in the preparation method of described fermented type thick chilli sauce, the mass fraction of the salt solution is 5%.
Preferably, in the preparation method of described fermented type thick chilli sauce, bright red hot pepper is killed in the step 5
Before bacterium, in addition to bright red hot pepper carry out color retention the step of, it is concretely comprised the following steps：
Bright red hot pepper is soaked into 10-15min in color stabilizer, wherein, the color stabilizer by following parts by weight component
It is made：Sodium chloride 1-2 parts, citric acid 8-9 parts and water 75-77 parts.
The present invention comprises at least following beneficial effect：
With ginger, tomato, dragon fruit pericarp and Limon pulp etc. for raw material, these raw materials remove with fabulous the present invention
Outside edibility, also with antioxidation, the formation path of nitrite can be blocked, so as to reduce thick chilli sauce nitrite
Content.
The present invention is first digested pulp, the cell membrane of plant cell can be destroyed by enzymolysis, then add into enzymolysis liquid
Enter sucrose, for cell in the sucrose of higher concentration, osmotic pressure is higher, meeting dehydration, and then cell membrane shrinks, and adds water progress afterwards
Dilution, cell can absorb many moisture, and then cell membrane is burst, and make intracellular nutriment, and active principle, such as anti-
Oxide, vitamin etc. discharge, and add the content of active ingredient in filtrate.
After mixture solidification, the capsicum block in mixture everywhere is formed the present invention with the active ingredient in agar and agar
Homogeneous system, it can guarantee that the mouthfeel of thick chilli sauce everywhere is homogeneous after fermentation.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
Embodiment 1
The present invention provides a kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: by the ginger of 3 parts by weight, the garlic of 1 parts by weight, the tomato of 10 parts by weight, 10 parts by weight flue
After fruit pericarp and the mixing of the Limon pulp of 3 parts by weight, it is put into beater and is beaten, pulp is made, it is standby；Ginger, tomato, lemon
Mango meat and dragon fruit pericarp etc., also with antioxidation, can block nitrite in addition to fabulous edibility
Path is formed, so as to reduce the content of nitrite, and using fruit as raw material, the pungent taste of capsicum can be neutralized, moreover it is possible to is brought clear
New mouthfeel.
Step 2: the cellulase of 0.001 parts by weight, 0.002 weight are added in the obtained pulp into step 1
After the pectase of part and the zytase of 0.001 parts by weight, 45 DEG C are warming up to, 2h is placed in insulation, and enzymolysis liquid is made, standby；It is logical
Cross after cellulase, pectase and zytase digested, the cell membrane of plant cell can be destroyed.
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the quality of sucrose in the enzymolysis liquid
Concentration is 0.5g/mL, after placing 15min, adds the water of 20 parts by weight immediately, after stirring, filtering, filtrate is made, standby；
For cell in the sucrose of higher concentration, osmotic pressure is higher, meeting dehydration, and then cell membrane shrinks, and adds water be diluted afterwards, carefully
Born of the same parents can absorb many moisture, and then cell membrane is burst, and make intracellular nutriment, and active principle, such as polyphenoils,
Vitamin etc. discharges.According to the difference of various regions material quality, the mass concentration control of sucrose in enzymolysis liquid can also be existed
0.3g/mL, place 30min.
Step 4: the agar of 3 parts by weight is added in the obtained filtrate into step 3, after placing 2h at room temperature,
5min is boiled in heating, is cooled to 42 DEG C afterwards, adds the salt of 5 parts by weight, stir, and agar solution is made, standby；
Step 5: after the bright red hot pepper of 60 parts by weight is crushed with pulverizer, the capsicum block that length is 4mm is obtained, afterwards
Capsicum block is warming up to 42 DEG C, then obtained agar solution in step 4 is added into capsicum block, stirs, obtains mixture；
Agar solution (active ingredient containing ginger, tomato and dragon fruit pericarp etc. in agar solution, nutritive value are added into capsicum block
Height, and also contain oxidation resistant material), rather than it is put into capsicum after directly shredding ginger, tomato and dragon fruit pericarp etc.
Fermented together in block, can so introduce active principle, and can makes active principle be combined evenly with capsicum block.If by ginger,
Tomato and dragon fruit pericarp etc. are cut into block, it is necessary to ginger, tomato and dragon fruit pericarp etc. be cut very thin, can just connect
Touch more fully, and no matter how thin, contacted more fully after all not becoming liquid, can so make after fermentation thick chilli sauce mouthfeel everywhere
It is homogeneous with color and luster, and ginger block will not be bitten when eat.
Contain moisture in capsicum block after crushing, if direct fermentation after being mixed with filtrate, moisture under gravity, is being sent out
The bottom of fermentation tank accumulates more, and such bottom salinity is more, and mouthfeel is different everywhere, and after having used agar solution, agar solution is in capsicum
Block surface solidification, make the uniform component on capsicum block surface, and agar itself is edible, can melt after heating.
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 25 DEG C, spontaneous fermentation
10 days.By mixture solidify it is integral after fermented.
In the preparation method of described fermented type thick chilli sauce, in addition to：
Step 7: the mixture after fermentation is crushed with pulverizer, the length for making capsicum block in the mixture after fermentation is
3mm, backward fermentation after mixture in add the bastes of 10 parts by weight, the mixture after fermentation is sterilized, then to
The preservative of 0.1 parts by weight is added in mixture after fermentation；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1 parts by weight, 1 part of anise, the garlic of 2 parts by weight, 2 weight
After the ginger, the dendrobium candidum of 8 parts by weight, the dried orange peel of 2 parts by weight, the cucumber of 5 parts by weight and 100 parts of water of part mix, 90
20min is boiled at DEG C, filters, produces the baste；Baste, for raw material, has baste pure and fresh with dried orange peel, cucumber etc.
Fragrance, moreover it is possible to further adjust the mouthfeel of thick chilli sauce, strengthen the appetite of people.It is with dendrobium candidum, dried orange peel etc. in baste
Raw material, there is the enhancing immunity of people, regulating qi-flowing for strengthening spleen and eliminating dampness and eliminating phlegm and other effects.
The preparation method of the preservative is：By the lysozyme of 0.001 parts by weight, the lywallzyme of 0.002 parts by weight, 0.01
After the phytic acid of parts by weight and the mixing of the citric acid of 0.001 parts by weight, stir, produce the preservative.Lysozyme mainly leads to
β-Isosorbide-5-Nitrae the glycosidic bond destroyed between -acetylmuramic acid and NAG in bacteria cell wall is crossed, makes cell membrane not
Dissolubility sticks polysaccharide and resolves into soluble glycopeptide, causes cell wall rupture content to escape and make bacterolysis.Lywallzyme can decompose
Fungal cell wall.Phytic acid and citric acid have antioxidation, and it is rotten to prevent that thick chilli sauce is oxidized.
In the preparation method of described fermented type thick chilli sauce, the mixture after fermentation is sterilized in the step 7
Concretely comprise the following steps：
Mixture after fermentation is irradiated into 10min under uviol lamp.
In the preparation method of described fermented type thick chilli sauce, anti-corrosion is added into the mixture after fermentation in the step 7
Agent, after obtaining the mixture after addition preservative, in addition to：
By add preservative after mixture temperature be 55 DEG C, vacuum be 0.04MPa under be concentrated in vacuo 1.1 times.Drop
The moisture in mixture after low addition preservative.
In the preparation method of described fermented type thick chilli sauce, before bright red hot pepper is crushed with pulverizer in the step 5,
The step of also including sterilizing bright red hot pepper, it is concretely comprised the following steps：
After bright red hot pepper is cleaned up with clear water, it is immersed in salt solution, after brine temp is down into 0 DEG C, into salt solution
Ozone is passed through, the mass concentration for making salt ozone in water is 5mg/L, and after being continually fed into 10s, 1h is stood at 0 DEG C.Temperature is lower,
Solubility of the ozone in water is bigger, and sterilizing ability is stronger, the freezing point of salt solution below 0 DEG C, by brine temp be arranged on 0 DEG C or
Less than 0 DEG C, but positioned at the above freezing of salt solution, can so substantially increase the solubility of ozone.And salt solution has the function that color protection.
In the preparation method of described fermented type thick chilli sauce, the mass fraction of the salt solution is 5%.
In the preparation method of described fermented type thick chilli sauce, before being sterilized in the step 5 to bright red hot pepper, also wrap
The step of color retention is carried out to bright red hot pepper is included, it is concretely comprised the following steps：
Bright red hot pepper is soaked into 10min in color stabilizer, wherein, the color stabilizer by following parts by weight component system
Into：75 parts of 1 part of sodium chloride, 8 parts of citric acid and water.
Embodiment 2
The present invention provides a kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: by the ginger of 5 parts by weight, the garlic of 3 parts by weight, the tomato of 15 parts by weight, 12 parts by weight flue
After fruit pericarp and the mixing of the Limon pulp of 5 parts by weight, it is put into beater and is beaten, pulp is made, it is standby；Ginger, tomato, lemon
Mango meat and dragon fruit pericarp etc., also with antioxidation, can block nitrite in addition to fabulous edibility
Path is formed, so as to reduce the content of nitrite, and using fruit as raw material, the pungent taste of capsicum can be neutralized, moreover it is possible to is brought clear
New mouthfeel.
Step 2: the cellulase of 0.003 parts by weight, 0.003 weight are added in the obtained pulp into step 1
After the pectase of part and the zytase of 0.002 parts by weight, 50 DEG C are warming up to, 3h is placed in insulation, and enzymolysis liquid is made, standby；It is logical
Cross after cellulase, pectase and zytase digested, the cell membrane of plant cell can be destroyed.
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the quality of sucrose in the enzymolysis liquid
Concentration is 0.7g/mL, after placing 25min, adds the water of 30 parts by weight immediately, after stirring, filtering, filtrate is made, standby；
For cell in the sucrose of higher concentration, osmotic pressure is higher, meeting dehydration, and then cell membrane shrinks, and adds water be diluted afterwards, carefully
Born of the same parents can absorb many moisture, and then cell membrane is burst, and make intracellular nutriment, and active principle, such as polyphenoils,
Vitamin etc. discharges.According to the difference of various regions material quality, the mass concentration control of sucrose in enzymolysis liquid can also be existed
0.4g/mL, place 40min.
Step 4: the agar of 5 parts by weight is added in the obtained filtrate into step 3, after placing 3h at room temperature,
10min is boiled in heating, is cooled to 45 DEG C afterwards, adds the salt of 10 parts by weight, stir, and agar solution is made, standby；
Step 5: after the bright red hot pepper of 80 parts by weight is crushed with pulverizer, the capsicum block that length is 6mm is obtained, afterwards
Capsicum block is warming up to 45 DEG C, then obtained agar solution in step 4 is added into capsicum block, stirs, obtains mixture；
Agar solution (active ingredient containing ginger, tomato and dragon fruit pericarp etc. in agar solution, nutritive value are added into capsicum block
Height, and also contain oxidation resistant material), rather than it is put into capsicum after directly shredding ginger, tomato and dragon fruit pericarp etc.
Fermented together in block, can so introduce active principle, and can makes active principle be combined evenly with capsicum block.If by ginger,
Tomato and dragon fruit pericarp etc. are cut into block, it is necessary to ginger, tomato and dragon fruit pericarp etc. be cut very thin, can just connect
Touch more fully, and no matter how thin, contacted more fully after all not becoming liquid, can so make after fermentation thick chilli sauce mouthfeel everywhere
It is homogeneous with color and luster, and ginger block will not be bitten when eat.
Contain moisture in capsicum block after crushing, if direct fermentation after being mixed with filtrate, moisture under gravity, is being sent out
The bottom of fermentation tank accumulates more, and such bottom salinity is more, and mouthfeel is different everywhere, and after having used agar solution, liquid agar is peppery
Green pepper block surface solidification, make the uniform component on capsicum block surface, and agar itself is edible, can melt after heating.
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 30 DEG C, spontaneous fermentation
15 days.By mixture solidify it is integral after fermented.
In the preparation method of described fermented type thick chilli sauce, in addition to：
Step 7: the mixture after fermentation is crushed with pulverizer, the length for making capsicum block in the mixture after fermentation is
4mm, backward fermentation after mixture in add the bastes of 12 parts by weight, the mixture after fermentation is sterilized, then to
The preservative of 0.3 parts by weight is added in mixture after fermentation；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 2 parts by weight, 2 parts of anise, the garlic of 4 parts by weight, 3 weight
After the ginger, the dendrobium candidum of 12 parts by weight, the dried orange peel of 3 parts by weight, the cucumber of 10 parts by weight and 200 parts of water of part mix,
25min is boiled at 100 DEG C, filters, produces the baste；Baste, for raw material, has baste clear with dried orange peel, cucumber etc.
New fragrance, moreover it is possible to further adjust the mouthfeel of thick chilli sauce, strengthen the appetite of people.With dendrobium candidum, dried orange peel etc. in baste
For raw material, there is the immunity of enhancing people, regulating qi-flowing for strengthening spleen and eliminating dampness and eliminating phlegm and other effects.
The preparation method of the preservative is：By the lysozyme of 0.003 parts by weight, the lywallzyme of 0.004 parts by weight, 0.05
After the phytic acid of parts by weight and the mixing of the citric acid of 0.002 parts by weight, stir, produce the preservative.Lysozyme mainly leads to
β-Isosorbide-5-Nitrae the glycosidic bond destroyed between -acetylmuramic acid and NAG in bacteria cell wall is crossed, makes cell membrane not
Dissolubility sticks polysaccharide and resolves into soluble glycopeptide, causes cell wall rupture content to escape and make bacterolysis.Lywallzyme can decompose
Fungal cell wall.Phytic acid and citric acid have antioxidation, and it is rotten to prevent that thick chilli sauce is oxidized.
In the preparation method of described fermented type thick chilli sauce, the mixture after fermentation is sterilized in the step 7
Concretely comprise the following steps：
Mixture after fermentation is irradiated into 20min under uviol lamp.
In the preparation method of described fermented type thick chilli sauce, anti-corrosion is added into the mixture after fermentation in the step 7
Agent, after obtaining the mixture after addition preservative, in addition to：
By add preservative after mixture temperature be 57 DEG C, vacuum be 0.06MPa under be concentrated in vacuo 1.3 times.Drop
The moisture in mixture after low addition preservative.
In the preparation method of described fermented type thick chilli sauce, before bright red hot pepper is crushed with pulverizer in the step 5,
The step of also including sterilizing bright red hot pepper, it is concretely comprised the following steps：
After bright red hot pepper is cleaned up with clear water, it is immersed in salt solution, after brine temp is down into 0 DEG C, into salt solution
Ozone is passed through, the mass concentration for making salt ozone in water is 7mg/L, and after being continually fed into 15s, 2h is stood at 0 DEG C.Temperature is lower,
Solubility of the ozone in water is bigger, and sterilizing ability is stronger, the freezing point of salt solution below 0 DEG C, by brine temp be arranged on 0 DEG C or
Less than 0 DEG C, but positioned at the above freezing of salt solution, can so substantially increase the solubility of ozone.
In the preparation method of described fermented type thick chilli sauce, the mass fraction of the salt solution is 5%.
In the preparation method of described fermented type thick chilli sauce, before being sterilized in the step 5 to bright red hot pepper, also wrap
The step of color retention is carried out to bright red hot pepper is included, it is concretely comprised the following steps：
Bright red hot pepper is soaked into 15min in color stabilizer, wherein, the color stabilizer by following parts by weight component system
Into：77 parts of 2 parts of sodium chloride, 9 parts of citric acid and water.
Embodiment 3
The present invention provides a kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: by the ginger of 4 parts by weight, the garlic of 2 parts by weight, the tomato of 12 parts by weight, 11 parts by weight flue
After fruit pericarp and the mixing of the Limon pulp of 4 parts by weight, it is put into beater and is beaten, pulp is made, it is standby；Ginger, tomato, lemon
Mango meat and dragon fruit pericarp etc., also with antioxidation, can block nitrite in addition to fabulous edibility
Path is formed, so as to reduce the content of nitrite, and using fruit as raw material, the pungent taste of capsicum can be neutralized, moreover it is possible to is brought clear
New mouthfeel.
Step 2: the cellulase of 0.002 parts by weight, 0.0025 weight are added in the obtained pulp into step 1
After the pectase of part and the zytase of 0.0015 parts by weight, 47 DEG C are warming up to, 2.5h is placed in insulation, and enzymolysis liquid is made, standby；
After being digested by cellulase, pectase and zytase, the cell membrane of plant cell can be destroyed.
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the quality of sucrose in the enzymolysis liquid
Concentration is 0.6g/mL, after placing 20min, adds the water of 25 parts by weight immediately, after stirring, filtering, filtrate is made, standby；
For cell in the sucrose of higher concentration, osmotic pressure is higher, meeting dehydration, and then cell membrane shrinks, and adds water be diluted afterwards, carefully
Born of the same parents can absorb many moisture, and then cell membrane is burst, and make intracellular nutriment, and active principle, such as polyphenoils,
Vitamin etc. discharges.According to the difference of various regions material quality, the mass concentration control of sucrose in enzymolysis liquid can also be existed
0.35g/mL, place 35min.
Step 4: adding the agar of 4 parts by weight in the obtained filtrate into step 3,2.5h is placed at room temperature
Afterwards, 7min is boiled in heating, is cooled to 43 DEG C afterwards, adds the salt of 7 parts by weight, stir, and agar solution is made, standby；
Step 5: after the bright red hot pepper of 70 parts by weight is crushed with pulverizer, the capsicum block that length is 5mm is obtained, afterwards
Capsicum block is warming up to 43 DEG C, then obtained agar solution in step 4 is added into capsicum block, stirs, obtains mixture；
Agar solution (active ingredient containing ginger, tomato and dragon fruit pericarp etc. in agar solution, nutritive value are added into capsicum block
Height, and also contain oxidation resistant material), rather than it is put into capsicum after directly shredding ginger, tomato and dragon fruit pericarp etc.
Fermented together in block, can so introduce active principle, and can makes active principle be combined evenly with capsicum block.If by ginger,
Tomato and dragon fruit pericarp etc. are cut into block, it is necessary to ginger, tomato and dragon fruit pericarp etc. be cut very thin, can just connect
Touch more fully, and no matter how thin, contacted more fully after all not becoming liquid, can so make after fermentation thick chilli sauce mouthfeel everywhere
It is homogeneous with color and luster, and ginger block will not be bitten when eat.
Contain moisture in capsicum block after crushing, if direct fermentation after being mixed with filtrate, moisture under gravity, is being sent out
The bottom of fermentation tank accumulates more, and such bottom salinity is more, and mouthfeel is different everywhere, and after having used agar solution, liquid agar is peppery
Green pepper block surface solidification, make the uniform component on capsicum block surface, and agar itself is edible, can melt after heating.
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 27 DEG C, spontaneous fermentation
12 days.By mixture solidify it is integral after fermented.
In the preparation method of described fermented type thick chilli sauce, in addition to：
Step 7: the mixture after fermentation is crushed with pulverizer, the length for making capsicum block in the mixture after fermentation is
4mm, backward fermentation after mixture in add the bastes of 11 parts by weight, the mixture after fermentation is sterilized, then to
The preservative of 0.2 parts by weight is added in mixture after fermentation；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 2 parts by weight, 2 parts of anise, the garlic of 3 parts by weight, 3 weight
After the ginger, the dendrobium candidum of 10 parts by weight, the dried orange peel of 3 parts by weight, the cucumber of 7 parts by weight and 150 parts of water of part mix, 95
22min is boiled at DEG C, filters, produces the baste；Baste, for raw material, has baste pure and fresh with dried orange peel, cucumber etc.
Fragrance, moreover it is possible to further adjust the mouthfeel of thick chilli sauce, strengthen the appetite of people.It is with dendrobium candidum, dried orange peel etc. in baste
Raw material, there is the enhancing immunity of people, regulating qi-flowing for strengthening spleen and eliminating dampness and eliminating phlegm and other effects.
The preparation method of the preservative is：By the lysozyme of 0.002 parts by weight, the lywallzyme of 0.003 parts by weight, 0.03
After the phytic acid of parts by weight and the mixing of the citric acid of 0.0015 parts by weight, stir, produce the preservative.Lysozyme mainly leads to
β-Isosorbide-5-Nitrae the glycosidic bond destroyed between -acetylmuramic acid and NAG in bacteria cell wall is crossed, makes cell membrane not
Dissolubility sticks polysaccharide and resolves into soluble glycopeptide, causes cell wall rupture content to escape and make bacterolysis.Lywallzyme can decompose
Fungal cell wall.Phytic acid and citric acid have antioxidation, and it is rotten to prevent that thick chilli sauce is oxidized.
In the preparation method of described fermented type thick chilli sauce, the mixture after fermentation is sterilized in the step 7
Concretely comprise the following steps：
Mixture after fermentation is irradiated into 15min under uviol lamp.
In the preparation method of described fermented type thick chilli sauce, anti-corrosion is added into the mixture after fermentation in the step 7
Agent, after obtaining the mixture after addition preservative, in addition to：
By add preservative after mixture temperature be 56 DEG C, vacuum be 0.05MPa under be concentrated in vacuo 1.2 times.Drop
The moisture in mixture after low addition preservative.
In the preparation method of described fermented type thick chilli sauce, before bright red hot pepper is crushed with pulverizer in the step 5,
The step of also including sterilizing bright red hot pepper, it is concretely comprised the following steps：
After bright red hot pepper is cleaned up with clear water, it is immersed in salt solution, after brine temp is down into 0 DEG C, into salt solution
Ozone is passed through, the mass concentration for making salt ozone in water is 6mg/L, and after being continually fed into 12s, 1.5h is stood at 0 DEG C.Temperature is got over
Low, solubility of the ozone in water is bigger, and sterilizing ability is stronger, and brine temp is arranged on 0 by the freezing point of salt solution below 0 DEG C
DEG C or less than 0 DEG C, it is but above freezing positioned at salt solution, can so substantially increase the solubility of ozone.
In the preparation method of described fermented type thick chilli sauce, the mass fraction of the salt solution is 5%.
In the preparation method of described fermented type thick chilli sauce, before being sterilized in the step 5 to bright red hot pepper, also wrap
The step of color retention is carried out to bright red hot pepper is included, it is concretely comprised the following steps：
Bright red hot pepper is soaked into 12min in color stabilizer, wherein, the color stabilizer by following parts by weight component system
Into：76 parts of 2 parts of sodium chloride, 9 parts of citric acid and water.
Embodiment 4
A kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: by the ginger of 3 parts by weight, the garlic of 1 parts by weight, the tomato of 10 parts by weight, 10 parts by weight flue
After fruit pericarp and the mixing of the Limon pulp of 3 parts by weight, it is put into beater and is beaten, pulp is made, it is standby.
Step 2: the cellulase of 0.001 parts by weight, 0.002 weight are added in the obtained pulp into step 1
After the pectase of part and the zytase of 0.001 parts by weight, 45 DEG C are warming up to, 2h is placed in insulation, and enzymolysis liquid is made, standby.
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the quality of sucrose in the enzymolysis liquid
Concentration is 0.5g/mL, after placing 15min, adds the water of 20 parts by weight immediately, after stirring, filtering, filtrate is made, standby.
Step 4: the agar of 3 parts by weight is added in the obtained filtrate into step 3, after placing 2h at room temperature,
5min is boiled in heating, is cooled to 42 DEG C afterwards, adds the salt of 5 parts by weight, stir, and agar solution is made, standby.
Step 5: after the bright red hot pepper of 60 parts by weight is crushed with pulverizer, the capsicum block that length is 4mm is obtained, afterwards
Capsicum block is warming up to 42 DEG C, then obtained agar solution in step 4 is added into capsicum block, stirs, obtains mixture.
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 25 DEG C, spontaneous fermentation
10 days.
Step 7: the mixture after fermentation is crushed with pulverizer, the length for making capsicum block in the mixture after fermentation is
3mm, backward fermentation after mixture in add the bastes of 10 parts by weight, the mixture after fermentation is sterilized, then to
The preservative of 0.1 parts by weight is added in mixture after fermentation；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1 parts by weight, 1 part of anise, the garlic of 2 parts by weight, 2 weight
After the ginger, the dendrobium candidum of 8 parts by weight, the dried orange peel of 2 parts by weight, the cucumber of 5 parts by weight and 100 parts of water of part mix, 90
20min is boiled at DEG C, filters, produces the baste；
The preparation method of the preservative is：By the lysozyme of 0.001 parts by weight, the lywallzyme of 0.002 parts by weight, 0.01
After the phytic acid of parts by weight and the mixing of the citric acid of 0.001 parts by weight, stir, produce the preservative.
Embodiment 5
A kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: by the ginger of 3 parts by weight, the garlic of 1 parts by weight, the tomato of 10 parts by weight, 10 parts by weight flue
After fruit pericarp and the mixing of the Limon pulp of 3 parts by weight, it is put into beater and is beaten, pulp is made, it is standby.
Step 2: the cellulase of 0.001 parts by weight, 0.002 weight are added in the obtained pulp into step 1
After the pectase of part and the zytase of 0.001 parts by weight, 45 DEG C are warming up to, 2h is placed in insulation, and enzymolysis liquid is made, standby.
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the quality of sucrose in the enzymolysis liquid
Concentration is 0.5g/mL, after placing 15min, adds the water of 20 parts by weight immediately, after stirring, filtering, filtrate is made, standby.
Step 4: the agar of 3 parts by weight is added in the obtained filtrate into step 3, after placing 2h at room temperature,
5min is boiled in heating, is cooled to 42 DEG C afterwards, adds the salt of 5 parts by weight, stir, and agar solution is made, standby.
Step 5: after the bright red hot pepper of 60 parts by weight is crushed with pulverizer, the capsicum block that length is 4mm is obtained, afterwards
Capsicum block is warming up to 42 DEG C, then obtained agar solution in step 4 is added into capsicum block, stirs, obtains mixture.
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 25 DEG C, spontaneous fermentation
10 days.
Embodiment 6
A kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: after the bright red hot pepper of 60 parts by weight is crushed with pulverizer, the capsicum block that length is 4mm is obtained.
Step 2: by the ginger of 3 parts by weight, the garlic of 1 parts by weight, the tomato of 10 parts by weight, 10 parts by weight flue
Fruit pericarp, the Limon pulp of 3 parts by weight are cut into 2mm fritter, after being mixed with capsicum block, add the salt and 20 of 5 parts by weight
The water of parts by weight, after being well mixed, it is placed in fermentation tank, at 25 DEG C, spontaneous fermentation 10 days.
Embodiment 7
A kind of preparation method of fermented type thick chilli sauce, comprises the following steps：
Step 1: after the bright red hot pepper of 60 parts by weight is crushed with pulverizer, the capsicum block that length is 4mm is obtained.
Mix, then add with capsicum block Step 2: the garlic of the ginger of 3 parts by weight and 1 parts by weight is cut into after 2mm fritter
After entering the salt of 5 parts by weight and the water of 20 parts by weight, it is placed in fermentation tank, at 25 DEG C, spontaneous fermentation 10 days.
Contrast test
Thick chilli sauce made from Example 1 to embodiment 7,70 people are asked to foretaste at random, thick chilli sauce made from each embodiment
10 people are averagely given, foretastes with denseness (whether easily picking up), the sense of taste and the impression of 10min, 30min and 1h stomach is made after eating
To foretaste result, its average result is as shown in table 1.
The embodiment 1 of table 1 to thick chilli sauce made from embodiment 7 foretastes result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Denseness | Properly | Properly | Properly | It is dilute | It is very thick | It is dilute | It is dilute |
| The sense of taste | Properly | Properly | Properly | Properly | It is appropriate | It is peppery | It is peppery |
| 10min | Comfortably | Comfortably | Comfortably | Comfortably | It is relatively comfortable | Compared with stimulation | Stimulate very much |
| 30min | Comfortably | Comfortably | Comfortably | Comfortably | Comfortably | Stimulate | Compared with stimulation |
| 1h | Comfortably | Comfortably | Comfortably | Comfortably | Comfortably | Comfortably | Comfortably |
As can be seen from Table 1, the thick chilli sauce denseness that prepared by the present invention is suitable, has good mouthfeel, and excitant is smaller.
Knowable to embodiment 1 and embodiment 4 are contrasted, embodiment 1 has carried out vacuum concentration processing, energy in thick chilli sauce manufacturing process
The moisture in thick chilli sauce is reduced, makes the denseness of thick chilli sauce suitable.Knowable to embodiment 4 and embodiment 5 are contrasted, embodiment 4
Baste is added in thick chilli sauce manufacturing process, it can increase the moisture in thick chilli sauce, because containing medicine in baste
With composition, stomach can be kept comfortable.Knowable to embodiment 5 and 6 is contrasted, embodiment 5 first will in thick chilli sauce manufacturing process
Pulp is made in tomato and Limon pulp etc., then pulp is digested, and after destroying cell membrane, then destroys cell membrane, thus energy
The more active ingredients of dissolution, make thick chilli sauce mouthfeel more pure and fresh, and the nutritional ingredient in fruit has the effect of protection stomach, by west
After the cell of red persimmon and Limon pulp etc. is handled, relatively it is directly added into, taste is more preferable, and nutritional ingredient is more rich.By embodiment 6
Knowable to being contrasted with embodiment 7, embodiment 6, using fruit as raw material, can suitably neutralize the pungent of capsicum when making thick chilli sauce
Taste.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (7)
1. a kind of preparation method of fermented type thick chilli sauce, it is characterised in that comprise the following steps：
Step 1: by the ginger of 3-5 parts by weight, the garlic of 1-3 parts by weight, the tomato of 10-15 parts by weight, 10-12 parts by weight
Dragon fruit pericarp and 3-5 parts by weight Limon pulp mixing after, be put into beater and be beaten, be made pulp, it is standby；
Step 2: cellulase, the 0.002- of 0.001-0.003 parts by weight are added in the obtained pulp into step 1
After the pectase of 0.003 parts by weight and the zytase of 0.001-0.002 parts by weight, 45-50 DEG C is warming up to, 2- is placed in insulation
3h, enzymolysis liquid is made, it is standby；
Step 3: adding sucrose in the obtained enzymolysis liquid into step 2, make the mass concentration of sucrose in the enzymolysis liquid
For 0.5-0.7g/mL, after placing 15-25min, the water of 20-30 parts by weight is added immediately, after stirring, filtering, filter is made
Liquid, it is standby；
Step 4: the agar of 3-5 parts by weight is added in the obtained filtrate into step 3, after placing 2-3h at room temperature,
5-10min is boiled in heating, is cooled to 42-45 DEG C afterwards, adds the salt of 5-10 parts by weight, stir, and agar solution is made,
It is standby；
Step 5: after the bright red hot pepper of 60-80 parts by weight is crushed with pulverizer, the capsicum block that length is 4-6mm is obtained, afterwards
Capsicum block is warming up to 42-45 DEG C, then obtained agar solution in step 4 is added into capsicum block, stirs, is mixed
Thing；
Step 6: at room temperature, after thing solidification to be mixed, mixture is placed in fermentation tank, at 25-30 DEG C, spontaneous fermentation
10-15 days.
2. the preparation method of fermented type thick chilli sauce as claimed in claim 1, it is characterised in that also include：
Step 7: the mixture after fermentation is crushed with pulverizer, the length for making capsicum block in the mixture after fermentation is 3-
4mm, backward fermentation after mixture in add the bastes of 10-12 parts by weight, the mixture after fermentation is sterilized, then
The preservative of 0.1-0.3 parts by weight is added into the mixture after fermentation；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1-2 parts by weight, the anise of 1-2 parts, the garlic of 2-4 parts by weight, 2-3
The ginger of parts by weight, the dendrobium candidum of 8-12 parts by weight, the dried orange peel of 2-3 parts by weight, the cucumber of 5-10 parts by weight and 100-200 parts
Water mixing after, 20-25min is boiled at 90-100 DEG C, filter, produce the baste；
The preparation method of the preservative is：By the lysozyme of 0.001-0.003 parts by weight, 0.002-0.004 parts by weight it is molten
After the citric acid mixing of wall enzyme, the phytic acid of 0.01-0.05 parts by weight and 0.001-0.002 parts by weight, stir, produce described
Preservative.
3. the preparation method of fermented type thick chilli sauce as claimed in claim 2, it is characterised in that in the step 7 to fermentation after
Concretely comprising the following steps of being sterilized of mixture：
Mixture after fermentation is irradiated into 10-20min under uviol lamp.
4. the preparation method of fermented type thick chilli sauce as claimed in claim 2, it is characterised in that to after fermentation in the step 7
Mixture in add preservative, obtain add preservative after mixture after, in addition to：
By add preservative after mixture temperature be 55-57 DEG C, vacuum be 0.04-0.06MPa under be concentrated in vacuo 1.1-
1.3 again.
5. the preparation method of fermented type thick chilli sauce as claimed in claim 1, it is characterised in that will be scarlet peppery in the step 5
Before green pepper is crushed with pulverizer, in addition to the step of sterilized to bright red hot pepper, it is concretely comprised the following steps：
After bright red hot pepper is cleaned up with clear water, it is immersed in salt solution, after brine temp is down into 0 DEG C, is passed through into salt solution
Ozone, the mass concentration for making salt ozone in water is 5-7mg/L, and after being continually fed into 10-15s, 1-2h is stood at 0 DEG C.
6. the preparation method of fermented type thick chilli sauce as claimed in claim 5, it is characterised in that the mass fraction of the salt solution is
5%.
7. the preparation method of fermented type thick chilli sauce as claimed in claim 5, it is characterised in that to scarlet peppery in the step 5
Before green pepper is sterilized, in addition to bright red hot pepper carry out color retention the step of, it is concretely comprised the following steps：
Bright red hot pepper is soaked into 10-15min in color stabilizer, wherein, the color stabilizer is made up of the component of following parts by weight：
Sodium chloride 1-2 parts, citric acid 8-9 parts and water 75-77 parts.
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| CN106539011A (en) * | 2016-10-13 | 2017-03-29 | 浙江省农业科学院 | A kind of enzyme solution of pickled cabbage |
| CN106820013A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of method for salting of capsicum annum fasciculatum |
| CN108371318A (en) * | 2018-02-03 | 2018-08-07 | 周素花 | A kind of thick chilli sauce and preparation method thereof |
| CN110150631A (en) * | 2019-06-14 | 2019-08-23 | 新疆京洲和合生物科技开发有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110150604A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | A kind of production method of characteristic acid pepper |
| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN113875965A (en) * | 2021-09-01 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented chili sauce and preparation method thereof |
| CN114947104B (en) * | 2022-05-23 | 2023-05-12 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
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