CN106666653A - Thick chili sauce preparation method - Google Patents
Thick chili sauce preparation method Download PDFInfo
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- CN106666653A CN106666653A CN201611003777.9A CN201611003777A CN106666653A CN 106666653 A CN106666653 A CN 106666653A CN 201611003777 A CN201611003777 A CN 201611003777A CN 106666653 A CN106666653 A CN 106666653A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 75
- 240000003421 Dianthus chinensis Species 0.000 claims abstract description 26
- 239000007864 aqueous solution Substances 0.000 claims abstract description 20
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 14
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 14
- 238000002386 leaching Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 108010060630 Lactoglobulins Proteins 0.000 claims abstract description 7
- 238000005119 centrifugation Methods 0.000 claims abstract description 6
- 230000005684 electric field Effects 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 39
- 239000001390 capsicum minimum Substances 0.000 claims description 39
- 240000008574 Capsicum frutescens Species 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000008192 Lactoglobulins Human genes 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 238000005470 impregnation Methods 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- DUNMULOWUUIQIL-RGMNGODLSA-N (2s)-1,1-dimethylpyrrolidin-1-ium-2-carboxylic acid;chloride Chemical compound Cl.C[N+]1(C)CCC[C@H]1C([O-])=O DUNMULOWUUIQIL-RGMNGODLSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- CMUNUTVVOOHQPW-LURJTMIESA-N L-proline betaine Chemical compound C[N+]1(C)CCC[C@H]1C([O-])=O CMUNUTVVOOHQPW-LURJTMIESA-N 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- CMUNUTVVOOHQPW-ZCFIWIBFSA-N stachydrine Natural products C[N+]1(C)CCC[C@@H]1C([O-])=O CMUNUTVVOOHQPW-ZCFIWIBFSA-N 0.000 abstract description 2
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 abstract 2
- 102000000119 Beta-lactoglobulin Human genes 0.000 abstract 1
- 241001494522 Citrobacter amalonaticus Species 0.000 abstract 1
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 229960002173 citrulline Drugs 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 8
- 241000208293 Capsicum Species 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 210000001367 artery Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000003462 vein Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010024642 Listless Diseases 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000003824 Gypsophila paniculata Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- DKAGJZJALZXOOV-UHFFFAOYSA-N hydrate;hydrochloride Chemical compound O.Cl DKAGJZJALZXOOV-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
The invention belongs to technical field of food processing, and more specifically relates to a thick chili sauce preparation method. The thick chili sauce preparation method comprises the following steps: washing fresh red pepper, completely immersing the red pepper in a L-citrulline saturated aqueous solution, placing the material in a high-voltage pulse electric field for being processed, inoculating citrobacter amalonaticus for fermentation, and finally, uniformly stirring with dianthus chinensis root leaching liquor, salt, beta-lactoglobulin, and stachydrine hydrichloride and performing centrifugation to obtain the thick chili sauce. The thick chili sauce has bright red color, soup has heavy flavor and is viscous, the red pepper is crisp, tender and juicy, the sauce has no abnormal odor and no bitter taste, the mouthfeel is fresh and fragrant, salty is moderate, and the sauce can be preserved for 6 mouth under normal temperature.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of thick chilli sauce.
Background technology
Capsicum contains abundant vitamin etc., eats capsicum, can increase appetite, strengthens muscle power, accelerates metabolism, promotes
Hormone secretion, is rich in vitamin C in skin care, and capsicum, can control heart disease and coronary sclerosis, reduces courage and consolidates
Alcohol, containing more polyphenoils, can pre- anti-cancer and other chronic diseases, respiratory smooth can be made, to treat cough,
Flu.Capsicum can also kill the parasite in suppression stomach abdomen, and thick chilli sauce is that, used as flavouring relatively common on dining table, each area is all
There is flavor chilli sauce where difference, thick chilli sauce is broadly divided into two kinds of oil system and water system, and oil thick chilli sauce processed mainly adopts chilli
As raw material, under conditions of it need not add preservative, can also there are longer shelf-life, but water thick chilli sauce mainly with fresh peppery
Green pepper is to make raw material, easy breed bacteria, it is difficult to long-term preserve, the current shelf-life to extend water thick chilli sauce is typically by adding
Enter excessive salt or preservative to realize, add excessive salt on the one hand can affect the eating mouth feel of thick chilli sauce, on the other hand
A large amount of nitrite can be produced in manufacturing process, is unfavorable for health, equally, by adding preservative to extend water capsicum
The shelf-life of sauce is also unfavorable for health.
The content of the invention
To solve the shortcoming that existing water thick chilli sauce is present, it is an object of the invention to provide a kind of preparation side of thick chilli sauce
Method.
The technical solution used in the present invention is that a kind of preparation method of thick chilli sauce is comprised the following steps,
（1）Fresh hot red pepper is cleaned, thorough impregnation is placed in high-pressure pulse electric and processes in Cit saturated aqueous solution
12-16 minutes, wherein impulse electric field strength are 20-25kV/cm, and umber of pulse is 5；
（2）By step（1）The fresh chilli that obtains of process is rinsed well under flowing water, and stalk is minced, and it is broken to obtain capsicum, presses
The ratio of 0.1-0.13% to the broken middle inoculation citric acid bacillus of capsicum, under anaerobic culture process 10-12 hours；
（3）By step（2）The capsicum that obtains of process it is broken Jing after autoclaving with China pink root leaching liquor by 1:The ratio of 0.2-0.25
It is well mixed, while adding salt, the beta lactoglobulin of thick chilli sauce weight 1-1.5%, the thick chilli sauce weight of thick chilli sauce weight 3-5%
The stachydrine hydrochloride of 0.1-0.12%, stirs, the centrifugal treating 15-20 minute under the centrifugation rate of 3000-5000r/min,
Obtain thick chilli sauce of the present invention.
The China pink root leaching liquor in the preparation, China pink root is pulverized the water that 5 times of China pink root weight is added in powder,
50-60 minutes are extracted in 90-95 DEG C of water-bath, is filtered, removed slag, after being cooled to normal temperature, be inoculated with different maltodextrin enzyme in 26-30
At DEG C digest 80-100 minutes after, at 150-180 DEG C sterilize 30 minutes it is derived above.
The Cit saturated aqueous solution is the saturated aqueous solution under normal temperature.
Beneficial effect of the present invention is：
（1）Step of the present invention（1）In, in Cit saturated aqueous solution, it is subsequently placed in by by fresh hot red pepper thorough impregnation
Process in high-pressure pulse electric, keeping fresh and protecting color effect can be played, it is to avoid hot red pepper occurs brown during following process and storage
Become dehydrating phenomena；
（2）Step of the present invention（2）In, by the way that to the broken middle inoculation citric acid bacillus fermentation of capsicum, β Hus trailing plants in hot red pepper can be significantly improved
The content of Bu Su, the content of bata-carotene is 0.1792-0.1796mg/g in the hot red pepper after fermentation process, red after fermentation process
The content of bata-carotene improves 2.451-2.474 times relative to the content of bata-carotene in hot red pepper before fermentation process in green pepper；
（3）Step of the present invention（3）In, by the broken middle addition China pink root leaching liquor of the capsicum after fermentation, can effectively extend peppery
The broken shelf life of green pepper, it is to avoid the broken breed bacteria during storing of capsicum, produces putrid and deteriorated phenomenon；
Step of the present invention（3）In, by the broken middle beta lactoglobulin energy for adding broken weight 1-1.5% of capsicum of the capsicum after fermentation
The emulsion stability of thick chilli sauce is enough significantly improved, it is 3.028-3.029 to obtain thick chilli sauce emulsion stability, relative to process premise
High 2.025-2.029 times, the thick chilli sauce viscosity for obtaining is 7033-7042mPa/s, and relative to before processing 5.35- is improve
5.38 times；Add the stachydrine hydrochloride of compound weight 0.1-0.12% in compound simultaneously, can effectively extend thick chilli sauce
Shelf performance, make but without the thick chilli sauce of stachydrine hydrochloride relative to same procedure, shelf life extension 90-100 days；
China pink root leaching liquor of the present invention in the preparation, is eventually adding different maltodextrin enzyme enzymolysis, can effectively decompose the extraction of China pink root
Bitter substance in liquid, the China pink root extraction taste that enzymolysis is obtained is micro- sweet, free from extraneous odour；
（4）The present invention makes the thick chilli sauce sauce body for obtaining in cerise, and soup is strong, sticky, and the tender and crisp succulence of capsicum, sauce body is as good as
Taste, without bitter taste, the fresh perfume (or spice) of mouthfeel, salinity is moderate, can store 6 months under normal temperature, and thick chilli sauce nitrite is low during storage
In 1.5mg/kg.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described, but the scope of the present invention is not limited to that.
Embodiment 1, a kind of preparation method of thick chilli sauce, comprise the following steps,
（1）Fresh hot red pepper is cleaned, in Cit saturated aqueous solution, the Cit saturated aqueous solution is thorough impregnation
Saturated aqueous solution under normal temperature, be placed in high-pressure pulse electric process 12 minutes, wherein impulse electric field strength be 20kV/cm, arteries and veins
Number is rushed for 5；
（2）By step（1）The fresh chilli that obtains of process is rinsed well under flowing water, and stalk is minced, and it is broken to obtain capsicum, presses
0.1% ratio to the broken middle inoculation citric acid bacillus of capsicum, under anaerobic culture are processed 10 hours；
（3）By step（2）The capsicum that obtains of process it is broken Jing after autoclaving with China pink root leaching liquor by 1:0.2 ratio mixing is equal
It is even, while adding salt, the beta lactoglobulin of thick chilli sauce weight 1%, the hydrochloric acid water of thick chilli sauce weight 0.1% of thick chilli sauce weight 3%
Soviet Union's alkali, stirs, and centrifugal treating 15 minutes under the centrifugation rate of 3000r/min obtain thick chilli sauce of the present invention；
The China pink root leaching liquor in the preparation, China pink root is pulverized the water that 5 times of China pink root weight is added in powder, 90
DEG C water-bath in extract 50 minutes, filter, remove slag, after being cooled to normal temperature, be inoculated with different maltodextrin enzyme and 80 points digested at 26 DEG C
Zhong Hou, at 150 DEG C sterilize 30 minutes it is derived above.
Embodiment 2, a kind of preparation method of thick chilli sauce, comprise the following steps,
（1）Fresh hot red pepper is cleaned, in Cit saturated aqueous solution, the Cit saturated aqueous solution is thorough impregnation
Saturated aqueous solution under normal temperature, be placed in high-pressure pulse electric process 14 minutes, wherein impulse electric field strength be 22kV/cm, arteries and veins
Number is rushed for 5；
（2）By step（1）The fresh chilli that obtains of process is rinsed well under flowing water, and stalk is minced, and it is broken to obtain capsicum, presses
0.11% ratio to the broken middle inoculation citric acid bacillus of capsicum, under anaerobic culture are processed 11 hours；
（3）By step（2）The capsicum that obtains of process it is broken Jing after autoclaving with China pink root leaching liquor by 1:0.22 ratio mixing
Uniformly, while adding the salt of thick chilli sauce weight 4%, the beta lactoglobulin of thick chilli sauce weight 1.3%, thick chilli sauce weight 0.11%
Stachydrine hydrochloride, stirs, centrifugal treating 17 minutes under the centrifugation rate of 4000r/min, obtains thick chilli sauce of the present invention；
The China pink root leaching liquor in the preparation, China pink root is pulverized the water that 5 times of China pink root weight is added in powder, 93
DEG C water-bath in extract 55 minutes, filter, remove slag, after being cooled to normal temperature, be inoculated with different maltodextrin enzyme and 90 points digested at 28 DEG C
Zhong Hou, at 165 DEG C sterilize 30 minutes it is derived above.
Embodiment 3, a kind of preparation method of thick chilli sauce, comprise the following steps,
（1）Fresh hot red pepper is cleaned, in Cit saturated aqueous solution, the Cit saturated aqueous solution is thorough impregnation
Saturated aqueous solution under normal temperature, be placed in high-pressure pulse electric process 16 minutes, wherein impulse electric field strength be 25kV/cm, arteries and veins
Number is rushed for 5；
（2）By step（1）The fresh chilli that obtains of process is rinsed well under flowing water, and stalk is minced, and it is broken to obtain capsicum, presses
0.13% ratio to the broken middle inoculation citric acid bacillus of capsicum, under anaerobic culture are processed 12 hours；
（3）By step（2）The capsicum that obtains of process it is broken Jing after autoclaving with China pink root leaching liquor by 1:0.2 ratio mixing is equal
It is even, while adding salt, the beta lactoglobulin of thick chilli sauce weight 1.5%, the salt of thick chilli sauce weight 0.12% of thick chilli sauce weight 5%
Sour stachydrine, stirs, centrifugal treating 20 minutes under the centrifugation rate of 5000r/min, obtains thick chilli sauce of the present invention；
The China pink root leaching liquor in the preparation, China pink root is pulverized the water that 5 times of China pink root weight is added in powder, 95
DEG C water-bath in extract 60 minutes, filter, remove slag, after being cooled to normal temperature, be inoculated with different maltodextrin enzyme and 100 points digested at 30 DEG C
Zhong Hou, at 180 DEG C sterilize 30 minutes it is derived above.
Using Bengbu Guzhen when " babysbreath " hot red pepper is produced per year as raw material is made, it is divided into A, B, C, D4 group, every group of 500g；
Wherein A groups make thick chilli sauce with the preparation method of embodiment 3；
B groups make thick chilli sauce using conventional water technique；
C groups on the basis of embodiment 3, by step（1）Middle Cit saturated aqueous solution is substituted for the aqueous solution；
D groups on the basis of embodiment 3, cancellation step（2）；
E groups on the basis of embodiment 3, by step（3）Middle China pink root leaching liquor is substituted for the aqueous solution.
Detected using bata-carotene in the thick chilli sauce that conventional method is obtained to each group and content of nitrite, and
By 8-10 names, specialty sensory evaluation person is evaluated the thick chilli sauce that each group is obtained, and as a result be see the table below：
| Group Not | β Hus in thick chilli sauce The content of radish element mg/g | Nitrous in thick chilli sauce Phosphate content mg/ kg | Obtain finished product Thick chilli sauce Color and luster | Obtain finished product capsicum The tissue morphology of sauce | Obtain the taste of finished product thick chilli sauce Taste and smell | Goods Frame Phase |
| A | 0.1795 | 1.32 | In cerise, Uniformity | Sauce body is strong, nothing Lamination | Saline taste is moderate, fresh, slightly peppery, Capsicum is tender and crisp, capsicum fragrance It is strong | 18 0 My god |
| B | 0.0684 | 4.8 | In kermesinus, Uniformity | Sauce body is diluter, water It is layered with capsicum bright It is aobvious | More salty, fresh, slightly peppery, capsicum Listless soft, capsicum aromatic flavour | 80 My god |
| C | 0.1763 | 1.35 | In kermesinus, Uniformity, | Sauce body is strong, nothing Lamination | Saline taste is moderate, fresh, slightly peppery, Listless soft, the capsicum fragrance of capsicum It is strong | 16 6 My god |
| D | 0.0759 | 1.31 | In cerise, Uniformity | Sauce body is strong, nothing Lamination | Saline taste is moderate, fresh, slightly peppery, Capsicum is tender and crisp, capsicum fragrance It is strong | 17 3 My god |
| E | 0.1733 | 4.5 | In cerise, Uniformity | Sauce body is strong, nothing Lamination | Saline taste is moderate, fresh, slightly peppery, Capsicum is tender and crisp, capsicum fragrance It is strong | 12 2 My god |
As seen from the above table, the thick chilli sauce that present invention making is obtained is nutritious, and product quality is high, and shelf life is long.
Claims (4)
1. a kind of preparation method of thick chilli sauce, it is characterised in that comprise the following steps,
Fresh hot red pepper is cleaned, after thorough impregnation is in the Cit saturated aqueous solution, is placed in high-pressure pulse electric and is processed 12-
16 minutes, wherein impulse electric field strength was 20-25kV/cm, and umber of pulse is 5；
By step（1）The fresh chilli that obtains of process is rinsed well under flowing water, and stalk is minced, and it is broken to obtain capsicum, to capsicum
Broken middle inoculation citric acid bacillus, under anaerobic culture processes 10-12 hours；
（3）By step（2）The capsicum that obtains of process it is broken Jing after autoclaving with China pink root leaching liquor by 1:The ratio of 0.2-0.25
It is well mixed, while adding salt, the beta lactoglobulin of thick chilli sauce weight 1-1.5%, the thick chilli sauce weight of thick chilli sauce weight 3-5%
The stachydrine hydrochloride of 0.1-0.12%, stirs, the centrifugal treating 15-20 minute under the centrifugation rate of 3000-5000r/min,
Obtain thick chilli sauce of the present invention.
2. the preparation method of a kind of thick chilli sauce according to claim 1, it is characterised in that
The Cit saturated aqueous solution is the saturated aqueous solution under normal temperature.
3. the preparation method of a kind of thick chilli sauce according to claim 1, it is characterised in that
Citric acid bacillus by the part by weight of 0.1-0.13% be inoculated in capsicum it is broken in.
4. the preparation method of a kind of thick chilli sauce according to claim 1, it is characterised in that
The China pink root leaching liquor in the preparation, China pink root is pulverized the water that 5 times of China pink root weight is added in powder, in 90-
50-60 minutes are extracted in 95 DEG C of water-bath, is filtered, removed slag, after being cooled to normal temperature, the different maltodextrin enzyme of inoculation is at 26-30 DEG C
Enzymolysis 80-100 minutes after, at 150-180 DEG C sterilize 30 minutes it is derived above.
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| CN201611003777.9A CN106666653A (en) | 2016-11-15 | 2016-11-15 | Thick chili sauce preparation method |
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| CN201611003777.9A CN106666653A (en) | 2016-11-15 | 2016-11-15 | Thick chili sauce preparation method |
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| CN106666653A true CN106666653A (en) | 2017-05-17 |
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| CN101779787A (en) * | 2010-03-30 | 2010-07-21 | 辣妹子食品股份有限公司 | Preparation method of chilli sauce |
| CN101816411A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Method for preparing bioactive chilli sauce |
| CN101816410A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Bioactive chilli sauce |
| CN102919814A (en) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | Preparation process for fermented chilli sauce |
| CN105495539A (en) * | 2015-11-26 | 2016-04-20 | 杨浩 | Making method of chili sauce and chili sauce |
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2016
- 2016-11-15 CN CN201611003777.9A patent/CN106666653A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779787A (en) * | 2010-03-30 | 2010-07-21 | 辣妹子食品股份有限公司 | Preparation method of chilli sauce |
| CN101816411A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Method for preparing bioactive chilli sauce |
| CN101816410A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Bioactive chilli sauce |
| CN102919814A (en) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | Preparation process for fermented chilli sauce |
| CN105495539A (en) * | 2015-11-26 | 2016-04-20 | 杨浩 | Making method of chili sauce and chili sauce |
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Application publication date: 20170517 |