CN106722835A - A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce - Google Patents
A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce Download PDFInfo
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- CN106722835A CN106722835A CN201710052537.6A CN201710052537A CN106722835A CN 106722835 A CN106722835 A CN 106722835A CN 201710052537 A CN201710052537 A CN 201710052537A CN 106722835 A CN106722835 A CN 106722835A
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- China
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- chilli sauce
- tabasco
- capsicum
- chilli
- processing enterprise
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Links
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 217
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 92
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 84
- 235000015067 sauces Nutrition 0.000 title claims abstract description 82
- 238000012545 processing Methods 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000000126 substance Substances 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000010612 desalination reaction Methods 0.000 claims abstract description 10
- 239000012266 salt solution Substances 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000013341 scale-up Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 230000006641 stabilisation Effects 0.000 claims description 5
- 238000011105 stabilization Methods 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 241000238557 Decapoda Species 0.000 claims description 3
- 238000004448 titration Methods 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 241000143060 Americamysis bahia Species 0.000 abstract description 2
- 241000208293 Capsicum Species 0.000 abstract 9
- 238000001035 drying Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 31
- 150000003839 salts Chemical class 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 14
- 238000011160 research Methods 0.000 description 8
- 238000011161 development Methods 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000006002 Pepper Substances 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- 235000016761 Piper aduncum Nutrition 0.000 description 6
- 235000017804 Piper guineense Nutrition 0.000 description 6
- 235000008184 Piper nigrum Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000002699 waste material Substances 0.000 description 6
- 241000227653 Lycopersicon Species 0.000 description 5
- 239000012267 brine Substances 0.000 description 5
- 238000011033 desalting Methods 0.000 description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 239000002351 wastewater Substances 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003321 amplification Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 238000003199 nucleic acid amplification method Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- PLVBBQBJTBWTDY-XGNSBGGRSA-N Capsochrome Chemical compound O1C2(C)CC(O)CC(C)(C)C2=CC1C(\C)=C/C=C/C=C(\C)/C=C\C=C(/C)\C=C/C=C(/C)\C=C\C(=O)C1(C)CC(O)CC1(C)C PLVBBQBJTBWTDY-XGNSBGGRSA-N 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000003325 Ilex Nutrition 0.000 description 1
- 241000209035 Ilex Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- PLVBBQBJTBWTDY-XMPHPJJSSA-N capsochrome Natural products CC(=C/C=C/C=C(C)/C1OC2(C)CC(O)CC(C)(C)C2=C1)C=CC=C(/C)C=CC=C(/C)C=CC(=O)C3(C)CC(O)CC3(C)C PLVBBQBJTBWTDY-XMPHPJJSSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000012028 green salad Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- -1 limentary Species 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003509 tertiary alcohols Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
A kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce, it is to take fresh chilli drying, be ground into capsicum piece, Tabasco of the capsicum piece with the existing fermented capsicum processing enterprise being collected into after desalination in fermented capsicum process is mixed, adding white sugar etc. carries out dispensing, then accesses the happy beautiful and parent shrimps of CICC 1710 of leavening bubble（Torulopsismogii）Scale-up medium and white wine are fermented, and capsicum water circulation stirring is carried out during fermentation, by pasteurize after the thick chilli sauce fine grinding of completion of fermenting, you can.The present invention makes full use of the salt solution that existing fermented capsicum processing enterprise is collected into after desalination in fermented capsicum process, comprehensively utilized, extension industry chain, the thick chilli sauce base-material that so fermentation is completed can be directly becoming product, other dispensings can also be added turns into new flavor chilli sauce, to meet different consumer demands.The salinity of this capsicum jam products is that 6 8%, acidity is not less than 1%, and the shelf-life is more than 1 year.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of chilli jam products, and in particular to one kind utilizes fermented capsicum
The method that the accessory substance Tabasco that processing enterprise obtains during the fresh-keeping desalting processing of fresh chilli processes chilli sauce.
Background technology
Capsicum is that have one of industrial crops of good development prospect in the world.As people are edible to capsicum and exploitation valency
Value is epistemically improved constantly, and health-care effect and the physiological activity research of capsicum are more and more deep, and capsicum and its product are in state
Border in the market is extremely sold well, and is developed rapidly as one of maximum vegetables of consumed worldwide amount, and progressively turns into important natural
Pigment, pharmaceutical raw material and other raw materials of industry.According to data, there are 2/3 country's plantation and edible capsicum, food in the current whole world
Peppery crowd's proportion more than 2%, plant, and its volume of trade has exceeded coffee and tealeaves, hands over by global capsicum and chilli products up to more than 1000
Easy nearly 30,000,000,000 dollars of volume.Used as global maximum capsicum production, consumption and exporting country, the development of Chinese Capsicum industry is to complete
Ball Hot Pepper Industry Development has important influence.China Shandong Ying Chao groups, Henan morning twilight group etc. in terms of capsicum deep processing
With strong influence power and product radianting capacity.
China is that capsicum big producer is also capsicum consumption big country, and Hunan is that just have the custom for eating capsicum from ancient times to the present.Lake
Nan Shi capsicums big producing province is also that capsicum consumption is big to be saved.The yield of hot pepper in annual Hunan has a few hundred thousand tonnes of, and major part is from outer
Province is processed into semi-finished product and is transported to Hunan processed finished products again, according to conservative estimation, the external capsicum of the capsicum product of Hunan production
Amount reaches more than 90%, is substantially focused on the ground such as Shaanxi, Hebei, Henan, Hainan, Guizhou, Yunnan, and pepper planting
Base is largely focused on the region for being originally bad to eat capsicum but plantation capsicum.Consider seasonal very strong, many enterprises of capsicum
Capsicum product chain it is also very long, directly result in be exactly Hunan processing capsicum must carry out place processing in production base, use
More than 20% salt carries out fresh-keeping guarantor's base, then needs that product salinity finally fixes on 10% left side by desalinating process after processing
It is right, it is meant that to there is half salt to be wasted.
In fermented capsicum product processing enterprise, it is necessary that the pepper blank that high salt is pickled will turn into edible fermented capsicum product
Will also be by desalting processing.So-called desalting processing refer to before the capsicum after storing some months carries out secondary operation, must
Its part juice must first be filtered（Tabasco）, the salt-free allotment water in part is supplemented with, so that salinity dilutes, reach salt reduction
Purpose process.The amount of salinity reduction is strictly got hold of in this process, reaches sense organ threshold value or so, it is impossible to so that product
It is over-salty, can otherwise have a strong impact on the taste and flavor of product.During desalination, fermentation is also taken away while filtering juice
Some nutriments of capsicum itself, such as soluble reducing sugars, mineral matter, vitamin etc., more seriously cause
The flavor substance that capsicum produces during the fermentation is also together lost in therewith, such as the flores aurantii of the rose fragrance with pleasant
The tertiary alcohol, nerol and benzyl carbinol, the n-hexyl alcohol with fruit aromatic fragrance, the isoamyl with calvados fragrance and acid
Alcohol, with assigning the ability of fragrance compared with strong and the relatively low sweet orange of its threshold value and orange fragrance capraldehyde, and generally have aroma with
Fresh fruit, green grass fragrance, but wherein there is gaultherolin the capsicums such as face cream, Chinese ilex sample fragrance to ferment the later stage by acid and alcohol
The main taste compound of esterification.The loss of these nutriments and flavor substance causes " fermentation " effect of fermented capsicum
Have a greatly reduced quality, had a strong impact on the formation of fermented product local flavor.
Many unnecessary wastes are caused in desalination this link and cause environmental protection pressure to capsicum processing enterprise,
Also it is unfavorable for the sustainable development of society.First is the waste of salt, as a example by the use of raw material of hot pepper being 5000 tons of enterprise by year,
The use ratio for putting into salt is 22%, then need 1410.2 tons of salt, and after fermenting three months, the dehydration rate of high salt embryo capsicum reaches
To 27%, then the juice deviate from is 1730.7 tons, and salt content is 23% in juice, then as the salt of offal treatment be 398
Ton, with the market price of evaporating brine day relatively cheap at present 600 yuan of calculating per ton, only salt wastes nearly 240,000 yuan, and this is directly
Enterprise's production capacity is improve, the quantity that enterprise discharges waste water is increased.Second is the waste of water resource.Salt content reaches in waste water
To 23%, represented according to correlative study, salinity only is reduced into less than 3% could use microbiological treatment waste water.So process
5000 tons of capsicum light carries out the water that wastewater dilution uses just 11538 tons of running water.Announced according in Data of China statistics bureau
446.75 tons of water consumption per capita of data 2014, then 11538 tons of water use water equivalent to waste 30 people 1 year.3rd
It is to cause the difficult problem of blowdown to enterprise.Factory is up to standard for blowdown, it has to build and the supporting sewage of sewage disposal
The equipment of processing pond and correlation, substantially increases workshop building area.A variety of problems of base mode are protected in face of high salt, salt solution
Comprehensive utilization is the most effective mode for reducing product cost, is environmental protection and energy saving, sustainable development, improves product competitiveness in the market
Most effective behave.
Found by research, the main component of Tabasco is a lot, for capsicim, in fermented capsicum accessory substance-Tabasco
Capsicim WaContent be 0.00309%, Dihydrocapsaicin WbContent be 0.00103%, the content of total Capsaicinoids is
0.0046%.Sodium chloride content is up to more than 20% in fermented capsicum accessory substance-Tabasco, and total sugar content is about 3.6%, reduced sugar
Content is about 3.2%, in addition also contain protein 0.68%, amino-acid nitrogen 0.11% or so, capsochrome content is in Tabasco
0.38%。
There is obvious difference in the nowadays research of external sauce based article, external sauce is mainly concentration with China
It is used for doing the various dispensings such as green salad in mayonnaise, catsup, wasabi etc..And South Korea and Japan it is famous be fermentation class
Pickles.The domestic billions of dollars of pickles market capitalisation 30 of South Korea.The output of Japanese pickles has formed more than 1,000 hundred million yen
Great market, and research of the Japan to various flavouring taken the lead in the industrialized production that enters, and the research to sauce also walks
In world prostatitis, also there is very much reference value to the sauce research of China.External many capsicum of country consumption itself do not form gas
Wait, but thick chilli sauce develops very rapidly abroad, and there are Tabasco and Huifeng brand thick chilli sauce in the U.S., and the former is with peppery degree height, acidity
Higher, packaging is exquisite for characteristic, product have certain denseness, and product salinity is not high, is mainly used in seasoning；The latter's thick chilli sauce mouthful
Highly seasoned, peppery degree is moderate.There is Li Jin to remember brand in capsicum brand produced in USA, its thick chilli sauce is general with taste weight, capsicum ratio
Based on the high, solid content of example is higher, taste is also unique.The thick chilli sauce of Thailand with sugariness it is high, sour, it is peppery it is crisp be product special
Point.Domestic thick chilli sauce typically using fresh chilli after high salt is pickled again by rinsing or do not rinse, blend, adds necessarily compare
The chilli part modulation of example is formed, and pungent weight ferment local-flavor is inadequate, and product typically refuels and is modulated, based on seasoning,
Using being limited in scope.
At present, the domestic product on thick chilli sauce is a lot, and theoretical research lactobacillus-fermented thick chilli sauce is concentrated mainly on bacterium
The analysis aspect of selection, optimization for fermentation technology, color preservation technology, flavor mixing and the flavor substance planted, this is capsicum fermentation
Production provides theoretical foundation and technological guidance, and really chilli is used with certain actual application value, but in big production
The product of fermentation is more rarely seen, produces greatly substantially based on composite seasoning sauce.
Chilli is that fresh chilli is not easy to preserve, peppery with the difference of fresh chilli ferment making thick chilli sauce
Do not caught up with due to plucking time problem, preservation technique when green pepper largely lists, processing conditions etc. it is many constrain it is fresh
Capsicum directly processes the production of thick chilli sauce.By contrast, only capsicum using natural environment shine into chilli be easy to preserve, no
Account for warehouse factory building, be also easy to the long-term production of fermentation pepper sauce, and chilli makes thick chilli sauce and is operated more than fresh chilli
Easily.
The color protection of thick chilli sauce is also an importance in thick chilli sauce manufacturing process：The technology of industrialized production thick chilli sauce
Problem is exactly brown stain.The method of traditional zymotic vegetables is usually to be preserved in pickle jar, makes itself and air exclusion, after taking out just
Contacted with the oxygen in air, so that product occurs brown stain.Therefore, to realize that fermentation pepper sauce industrialized production must be used
Certain method prevents and mitigates the generation of brown stain.Causing the main cause of brown stain has enzymatic browning and non-enzymatic browning, enzymatic browning
Mainly cause brown stain because the effect of oxidizing ferment chemically reacts by some materials in capsicum；Non-enzymatic browning be mainly by
There is Maillard reaction with amino acid, protein in the reduced sugar in capsicum.It is general to pass through the active of inactive enzyme and reduce oxygen
The methods such as contact prevent brown stain.
Fermentation pepper sauce has broad prospects and market in general, but there is also certain problem：Chilli
Making fermentation pepper sauce technical merit is not enough improved and causes that product quality is relatively low, and product quality is difficult to effectively control in production process
System, the salt content of product fermentation chilli microbe research high and special is less.
The content of the invention
The technical problems to be solved by the invention are：For the problem that fresh chilli processing industry is present, capsicum water is a large amount of
It is lost in, the discharge of big, a large amount of salinities of nutriment loss causes environmental pollution serious, this is the general character that salt marsh capsicum industry faces
Problem, and a kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce is provided, capsicum water is made
Be main leavening and flavor enhancement, using chilli as raw material, using brine fermentation, turn into through ovennodulation taste it is good,
The denseer capsicum jam products of stay in grade, ferment local-flavor, not only enterprise's extension industry chain in itself, it is often more important that will be original
Need the capsicum water of environmental protection treatment to reuse, turn waste into wealth, reach the purpose achieved many things at one stroke, it can be ensured that industry it is healthy and orderly
Development, lifts industry core competitiveness, and extension industry chain realizes the sustainable development of industry.
In order to solve the above technical problems, the technical solution adopted in the present invention is：One kind is using fermented capsicum processing enterprise
The method that accessory substance Tabasco processes chilli sauce, the chilli sauce is to be prepared from as follows：
（1）Fresh chilli is dried：It is 10-20% to take fresh chilli and dried to water content, is then comminuted into the piece of 10-20 mesh
Shape capsicum, fungi count is less than 100CFU/g in control chilli piece, it is ensured that capsicum not mildew in fermentation, will not produce peculiar smell
Deng；
（2）Tabasco is collected：According to the technique of existing fermented capsicum processing enterprise desalination during fresh chilli store and processing
Step, the salt solution after the fresh-keeping desalination of fresh chilli is collected, and obtains the Tabasco of chilli fermentation；So that can be fully sharp
With salt solution and nutritional ingredient therein, main also remains in salt solution（That is Tabasco）In microorganism and flavor substance；
（3）Dispensing：By chilli piece and Tabasco by weight 1:3-4 mixes, and is incorporated as chilli piece and Tabasco gross weight
The sodium pyrosulfite of 0.06-0.1% and the food grade lactic acid of 0.05-0.1% are measured, while being incorporated as chilli piece and Tabasco gross weight
The white sugar of 2-4% is measured, is mixed, the salinity after making dispensing finally balance is 6-10%；Wherein, white sugar is added to be available for lactic acid bacteria, yeast
The Nutrious fermented substance migration of bacterium；
（4）Fermentation：In above-mentioned steps（3）After dispensing in resulting material, weight of material 0.05-0.15%'s after accessing as dispensing
Leavening bubble is happy beautiful, while accessing the preserving number of 0.5-1% weight for the number of viable of CICC 1710 is more than 106CFU/g is not
Lattice torulopsis（Torulopsismogii）Scale-up medium, while the white wine of the weight of material after dispensing 1% is incorporated as, in
25-35 DEG C ferments 3-6 month, carries out capsicum water circulation stirring every 15d during fermentation, it is ensured that the thing of each position in fermentation process
Expect the relatively uniform stabilization of fermentation, and chilli piece is not exposed in air, the titration of the thick chilli sauce of gained after fermentation
Controlling pH is 1.0-2.0%, sugared content less than 0.5%；
（5）Colloid mill is refined：The thick chilli sauce of completion of fermenting is carried out grinding refinement using colloid mill, makes the Task-size Controlling of chilli seed
Between 80-120 mesh, to make delicate mouthfeel；
（6）It is sterilized：By the above-mentioned thick chilli sauce pasteurize refined through colloid mill, you can.
With it is above-mentioned through colloid mill refine thick chilli sauce as base-material, in can be added before sterilization it is promising through colloid mill refine capsicum
The tomato of sauce weight 10-20%, to obtain the thick chilli sauce with tomato flavor；Also ginger and garlic can have been added, the ginger and big
The addition of garlic is respectively the 5-10% of the thick chilli sauce weight refined through colloid mill, the garlic All ice denseer to obtain garlic flavour；Also
Alimentary acetic acid can be added, makes the acidity in thick chilli sauce（Titratable acidity）It is 1.5-2.5%, pol obtains acid between 0.5-2.0%
Sweet suitable thick chilli sauce etc..
It is above-mentioned to have the thick chilli sauce of tomato ginger and garlic or alimentary acetic acid in also be added before sterilization through adding
There are the potassium sorbate and/or Sodium Benzoate of 0.1-0.5g/Kg.
It is the production of Gao Fuji bio tech ltd that the above-mentioned bubble pleasure for referring to is beautiful, its based on Lactobacillus plantarum, quantity
1010More than CFU/g.The above-mentioned food grade lactic acid for referring to is commercial products.
It by preserving number is the Mo Geqiu of CICC 1710 that the above-mentioned Ai Qishi that refers to produce ester torulopsis bacterium scale-up medium to be
False yeast（Torulopsismogii）Obtained using PDA liquid medium Amplification Culture, Amplification Culture is prior art.Should
The parent shrimps of CICC 1710 are commercial products.
The above-mentioned equipment for making capsicum water circulation for referring to can be configured using prior art.The above-mentioned chilli hair for referring to
The Tabasco of ferment is prior art, be existing fermented capsicum processing enterprise during fresh chilli store and processing with existing
Salt solution after the fresh-keeping desalination of fresh chilli that desalinating process collection step is arrived.
Sterilization temperature in the above-mentioned sterilisation step for referring to is 60-100 DEG C, and the time is 30-45min.
The salinity of this capsicum jam products is 6-8%, titratable acidity is not less than 1%, and the shelf-life is more than 1 year.It is of the invention most
Big advantage is exactly the fermented capsicum for making full use of existing fermented capsicum processing enterprise in the salt solution collected after desalting processing（Capsicum
Juice）Resource, is comprehensively utilized, extension industry chain, and the thick chilli sauce base-material that so fermentation is completed can be directly becoming product, also may be used
To add other dispensings to turn into new flavor chilli sauce, to meet different consumer demands.
Specific embodiment
Below, the present invention will be further detailed with embodiment, but it is not limited to any of these embodiments
Individual or similar embodiment.
The Tabasco used in example below is existing fermented capsicum product processing enterprise in fresh chilli store and processing
During the salt solution that will be collected into after the fresh-keeping desalting processing of fresh chilli with the processing step of desalination.
Embodiment 1
With fresh chilli as raw material, it is 10% that fresh chilli is dried to moisture, and the sheet for being then comminuted into 10-20 mesh is peppery
Green pepper, fungi count is less than 100CFU/g in control chilli piece；By chilli piece and Tabasco by weight 1:3 mixing, are incorporated as
The sodium pyrosulfite and 0.05% food grade lactic acid of chilli piece and Tabasco gross weight 0.06%, and be incorporated as chilli piece with
The white sugar of Tabasco gross weight 2%, mixes so that brine concentration is controlled to 10% in the material after dispensing；Access again as after dispensing
Weight of material 0.05% leavening bubble it is happy beautiful, while accessing as the preserving number of the weight of material 0.5% after dispensing is CICC
1710 parent shrimp scale-up medium, while the white wine for being incorporated as the weight of material after dispensing 1% ferments 6 in 25 DEG C
Month, carry out capsicum water circulation stirring every 15d during fermentation, with ensure each position in fermentation process material fermentation it is relatively equal
One stabilization, and chilli piece is not exposed in air, the titratable acidity of the thick chilli sauce of gained is that 2.0%, sugar contains after fermentation
Amount is less than 0.5%；The thick chilli sauce of completion of fermenting is carried out grinding refinement using colloid mill, the Task-size Controlling for making chilli seed is 80-
Between 120 mesh；The tomato of its weight 15% is incorporated as in the thick chilli sauce refined through colloid mill, in 60 DEG C of sterilization 45min, i.e.,
There must be the thick chilli sauce of tomato flavor.
Embodiment 2
With fresh chilli as raw material, it is 20% that fresh chilli is dried to moisture, and the sheet for being then comminuted into 10-20 mesh is peppery
Green pepper, fungi count is less than 100CFU/g in control chilli piece；By chilli piece and Tabasco by weight 1:4 mixing, are incorporated as
The sodium pyrosulfite and 0.1% food grade lactic acid of chilli piece and Tabasco gross weight 0.1%, and be incorporated as chilli piece with it is peppery
The white sugar of green pepper juice gross weight 4%, mixes, and the material brine concentration after dispensing is controlled to 6%；Material weight after accessing as dispensing again
The leavening bubble of amount 0.15% is happy beautiful, while accessing as the preserving number of the weight of material 1% after dispensing is the Mo Geqiu of CICC 1710
False yeast scale-up medium, while being incorporated as the white wine of the weight of material after dispensing 1%, mixes, and is fermented 3 months in 35 DEG C, fermentation
When carry out capsicum water circulation stirring every 15d, it is ensured that the relatively uniform stabilization of the material fermentation of each position in fermentation process, and
And chilli piece is not exposed in air, the titratable acidity of the thick chilli sauce of gained is that 2.0%, sugared content is less than after fermentation
0.5%；By ferment complete thick chilli sauce carry out grinding refinement using colloid mill, make chilli seed Task-size Controlling be 80-120 mesh it
Between, make delicate mouthfeel；The ginger of the thick chilli sauce weight 8% and 8% garlic are incorporated as in the thick chilli sauce refined through colloid mill,
0.2g/Kg potassium sorbates and 0.2g/Kg Sodium Benzoates are added, in 100 DEG C of sterilization 30min, the denseer garlic of garlic flavour is obtained final product fragrant
Thick chilli sauce.
Embodiment 3
With fresh chilli as raw material, it is 15% that fresh chilli is dried to moisture, and the sheet for being then comminuted into 10-20 mesh is peppery
Green pepper, fungi count is less than 100CFU/g in control chilli piece；By chilli piece and Tabasco by weight 1:3.5 mixing, add
It is chilli piece and the sodium pyrosulfite and 0.08% food grade lactic acid of Tabasco gross weight 0.08%, and is incorporated as chilli piece
With the white sugar of Tabasco gross weight 3%, mix, the brine concentration of the material after dispensing is controlled to 8%；Access again as after dispensing
The leavening bubble of weight of material 0.10% is happy beautiful, while accessing as the preserving number of the weight of material 0.8% after dispensing is CICC 1710
Parent shrimp scale-up medium, while be incorporated as the white wine of the weight of material after dispensing 1%, mix, ferment 5 in 30 DEG C
Individual month, capsicum water circulation stirring is carried out every 15d during fermentation, it is ensured that the material fermentation of each position is relatively equal in fermentation process
One stabilization, and chilli piece is not exposed in air, the thick chilli sauce titratable acidity of gained is 1.5%, sugared content after fermentation
Less than 0.5%；The thick chilli sauce of completion of fermenting is carried out grinding refinement using colloid mill, the Task-size Controlling for making chilli seed is 80-120
Between mesh, make delicate mouthfeel；Alimentary acetic acid is added in the thick chilli sauce refined through colloid mill, makes the acidity in thick chilli sauce be
1.5-2.5%（Titratable acidity）, pol, in 80 DEG C of sterilization 40min, obtains final product sour-sweet suitable thick chilli sauce between 0.5-2.0%.
Claims (9)
1. a kind of method that utilization fermented capsicum processing enterprise accessory substance Tabasco processes chilli sauce, it is characterised in that this is done
Thick chilli sauce is to be prepared from as follows：
（1）Fresh chilli is dried：It is 10-20% to take fresh chilli and dry to water content, and the sheet for being then comminuted into 10-20 mesh is peppery
Green pepper, fungi count is less than 100CFU/g in control chilli piece；
（2）Tabasco is collected：According to the processing step of existing fermented capsicum processing enterprise desalination in capsicum process, will be new
Salt solution after the fresh fresh-keeping desalination of capsicum is collected, and obtains the Tabasco of chilli fermentation；
（3）Dispensing：By chilli piece and Tabasco by weight 1:3-4 mixes, by chilli piece and the gross weight of Tabasco, plus
Enter the sodium pyrosulfite of 0.06-0.1% and the food grade lactic acid of 0.05-0.1%, and be incorporated as chilli piece and Tabasco gross weight
It is the white sugar of 2-4%, mixes, the salinity after balancing dispensing is 6-10%；
（4）Fermentation：It is above-mentioned steps to access（3）The leavening bubble of the weight of material 0.05-0.15% after dispensing is happy beautiful, while connecing
Enter the preserving number of 0.5-1% for the number of viable of CICC 1710 is more than 106The parent shrimp of CFU/g
（Torulopsismogii）Scale-up medium, while adding 1% white wine, mixes fermented after 25-35 DEG C 3-6 month, fermentation
When carry out capsicum water circulation stirring every 15d, to ensure the relatively uniform stabilization of material fermentation in fermentation process, and make chilli
Piece is not exposed in air, and the controlling pH of gained thick chilli sauce is 1.0-2.0%, sugared content less than 0.5% after fermentation；
（5）Colloid mill is refined：The thick chilli sauce of completion of fermenting is carried out grinding refinement using colloid mill, makes the Task-size Controlling of chilli seed
For between 80-120 mesh；
（6）It is sterilized：By the above-mentioned thick chilli sauce pasteurize refined through colloid mill, you can；The salinity of gained thick chilli sauce is 6-8%, acid
It is 0.8-1.2% to spend.
2. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 1 processes the side of chilli sauce
Method, it is characterised in that it is described through colloid mill refine thick chilli sauce in added before sterilization it is promising through colloid mill refine thick chilli sauce weight
Measure the tomato of 10-20%.
3. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 2 processes the side of chilli sauce
Method, it is characterised in that thick chilli sauce after the addition tomato in added before sterilization the potassium sorbate that has 0.1-0.5g/Kg and/or
Sodium Benzoate.
4. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 1 processes the side of chilli sauce
Method, it is characterised in that the thick chilli sauce refined through colloid mill has ginger and garlic in addition before sterilization, the ginger and garlic
Addition is respectively the 5-10% of the thick chilli sauce weight refined through colloid mill.
5. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 4 processes the side of chilli sauce
Method, it is characterised in that the thick chilli sauce after the addition ginger and garlic has the potassium sorbate of 0.1-0.5g/Kg in addition before sterilization
And/or Sodium Benzoate.
6. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 1 processes the side of chilli sauce
Method, it is characterised in that the thick chilli sauce refined through colloid mill has alimentary acetic acid in addition before sterilization, makes the titration in thick chilli sauce
Acidity is 1.5-2.5%, and pol is 0.5-2.0%.
7. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 6 processes the side of chilli sauce
Method, it is characterised in that the thick chilli sauce after the addition alimentary acetic acid has the potassium sorbate of 0.1-0.5g/Kg in addition before sterilization
And/or Sodium Benzoate.
8. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 1 processes the side of chilli sauce
Method, it is characterised in that the bubble pleasure is beautiful for Gao Fuji bio tech ltd produces.
9. a kind of utilization fermented capsicum processing enterprise accessory substance Tabasco as claimed in claim 1 processes the side of chilli sauce
Method, it is characterised in that the sterilization temperature in the sterilisation step is 60-100 DEG C, and the time is 30-45min.
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Cited By (1)
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| 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 |
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