CN106722835B - Method for processing dry chili sauce by using chili juice as byproduct of fermented chili processing enterprise - Google Patents
Method for processing dry chili sauce by using chili juice as byproduct of fermented chili processing enterprise Download PDFInfo
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 128
- 235000015067 sauces Nutrition 0.000 title claims abstract description 61
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 36
- 239000006227 byproduct Substances 0.000 title claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 112
- 239000006002 Pepper Substances 0.000 claims abstract description 75
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- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 75
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- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
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- 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
- 238000000227 grinding Methods 0.000 claims abstract description 6
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- 241000222120 Candida <Saccharomycetales> Species 0.000 claims abstract description 5
- 241000722363 Piper Species 0.000 claims abstract 13
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 50
- 241000758706 Piperaceae Species 0.000 claims description 34
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 239000000084 colloidal system Substances 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
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000011033 desalting Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
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- 238000004321 preservation Methods 0.000 claims description 6
- 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 5
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- 239000000243 solution Substances 0.000 claims description 5
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- 239000002994 raw material Substances 0.000 description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
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- 229960002504 capsaicin Drugs 0.000 description 3
- 235000017663 capsaicin Nutrition 0.000 description 3
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 3
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- 239000007858 starting material Substances 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
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- 238000006243 chemical reaction Methods 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
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- 238000011031 large-scale manufacturing process Methods 0.000 description 2
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- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 description 1
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- 244000025254 Cannabis sativa Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 235000007297 Gaultheria procumbens Nutrition 0.000 description 1
- 241000461774 Gloeosporium Species 0.000 description 1
- 244000018716 Impatiens biflora Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000297462 Mazus pumilus Species 0.000 description 1
- 241000544364 Meleon Species 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
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- 230000009471 action Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000002131 composite material 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
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
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- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
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- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
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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 method for processing dried chili sauce with byproduct chili juice of fermented chili processing enterprise comprises oven drying fresh chili, pulverizing into chili slices, mixing chili slices with desalted chili juice of fermented chili processing enterprise, adding white sugar, adding leaven Paolemei and CICC1710 Muoge Torulopsis yeast (Saccharomyces cerevisiae)Torulopsismogii) And (3) expanding the culture solution and fermenting the white spirit, circularly stirring chili water during fermentation, finely grinding the fermented chili sauce, and performing pasteurization. The invention fully utilizes the salt water collected after desalination in the fermented pepper processing process of the existing fermented pepper processing enterprises for comprehensive utilization and extends the industrial chain, so that the fermented pepper sauce base material can be directly made into a product, and other ingredients can be added to form novel flavor pepper sauce so as to meet the requirements of different consumers. The chili sauce has salinity of 6-8%, acidity not lower than 1%, and shelf life of more than 1 year.
Description
Technical Field
The invention belongs to the field of food processing, relates to a dried chili sauce product, and particularly relates to a method for processing a dried chili sauce by using a byproduct chili juice obtained in the fresh-keeping and desalting treatment process of fresh chilies by a fermented chili processing enterprise.
Background
The pepper is one of economic crops with good development prospect in the world. With the continuous improvement of the understanding of the eating and developing values of the pepper by people, the research on the health care effect and the physiological activity effect of the pepper is more and more intensive, the pepper and the products thereof are very pretty in the international market, and the pepper and the products thereof are rapidly developed into one of the vegetables which are consumed in the largest amount all over the world and gradually become important natural pigments, pharmaceutical raw materials and other industrial raw materials. The data show that 2/3 countries around the world currently plant and eat peppers, the proportion of peppery people is over 2%, the worldwide pepper and pepper products are more than 1000, the trade volume exceeds coffee and tea, and the transaction amount is about 300 billion dollars. As the world's largest number of pepper producing, consuming and exporting countries, the development of the chinese pepper industry has a significant impact on the development of the global pepper industry. In the aspect of deep processing of hot pepper, Shandong Yingchao group, Henan Chenguang group and the like in China have strong influence and product radiation capability.
China is a large pepper producing country and a large pepper consuming country, and Hunan is a habit of eating peppers from ancient times to present. Hunan is a province of pepper production and a province of pepper consumption. The yield of the peppers in Hunan province is dozens of thousands of tons every year, and most of the peppers are processed into semi-finished products from other provinces and then are conveyed to Hunan provinces to be processed into finished products, according to conservative estimation, the consumption of the peppers in the peppers produced in Hunan province reaches more than 90 percent, and basically the peppers are concentrated in Shaanxi, Hebei, Henan, Hainan, Guizhou, Yunnan and other places, and pepper planting bases are mostly concentrated in areas which are not good at eating the peppers but planting the peppers. Considering that the seasonality of pepper is very strong, pepper product chains of many enterprises are very long, and the direct result is that the pepper processed in Hunan needs to be processed on site in a production base, more than 20% of salt is adopted for preservation and blank preservation, and the salinity of the product needs to be finally settled to about 10% through a desalting process after processing, which means that half of the salt is wasted.
In fermented pepper product processing enterprises, desalting is required for a high-salt pickled pepper blank to become an edible fermented pepper product. The desalting process is a process of filtering out part of juice (chili juice) before secondary processing of the chili stored for several months, and supplementing part of water without salt to dilute salt and reduce the salt. In the process, the salt content is strictly reduced, so that the salt content reaches the sensory threshold value, the product cannot be too salty, and the taste and flavor of the product are seriously affected. In the desalting process, the juice is filtered, and meanwhile, some nutrient substances of the fermented pepper, such as soluble reducing sugar, mineral substances, vitamins and the like, are taken away, and more seriously, flavor substances generated in the pepper fermentation process are lost, such as nerolidol, nerol and phenethyl alcohol with pleasant rose fragrance, n-hexyl alcohol with fruit fragrance, isoamyl alcohol with apple brandy fragrance and pungent taste, orange and orange fragrance decanal with strong fragrance endowing capability and lower threshold value, and main flavor substances which are generally bouquet, fresh fruit and grass fragrance, wherein methyl salicylate has balsam, wintergreen fragrance and the like, and are formed by esterification of acid and alcohol at the later stage of pepper fermentation. The loss of these nutrients and flavor substances greatly reduces the "fermentation" effect of the fermented peppers, which seriously affects the flavor development of the fermented products.
Unnecessary waste is caused in the desalting link, environmental protection pressure is caused to pepper processing enterprises, and the sustainable development of the society is not facilitated. The first is the waste of salt, for example, an enterprise using 5000 tons of pepper raw materials every year, the use proportion of the salt is 22%, 1410.2 tons of salt are needed, after three months of fermentation, the dehydration rate of the high-salt embryo pepper reaches 27%, the separated juice is 1730.7 tons, the salt content in the juice is 23%, then the salt treated as waste is 398 tons, the current relatively low solar salt market price is 600 yuan per ton, only 24 ten thousand yuan is wasted, the production cost of the enterprise is directly increased, and the quantity of the wastewater discharged by the enterprise is increased. Secondly, water resources are wasted. The salt content in the wastewater reaches 23%, and according to related researches, the wastewater can be treated by using microorganisms only when the salt content is reduced to below 3%. Then 11538 tons of tap water is used for processing 5000 tons of pepper light and diluting the waste water. According to the data published by the Chinese data statistical office, the average water consumption of people is 446.75 tons in 2014, so that 11538 tons of water is equivalent to the waste of 30 people for one year. Thirdly, the problem of difficult pollution discharge is caused to enterprises. In order to discharge sewage to reach the standard, a sewage treatment tank and related equipment matched with sewage treatment have to be built in a factory, so that the building area of a factory building is greatly increased. In order to solve the problems of high-salt blank-keeping mode, the comprehensive utilization of the salt water is the most effective mode for reducing the product cost, and is the most effective measure for protecting environment, saving energy, realizing sustainable development and improving the market competitiveness of the product.
The research shows that the main components of the chilli juice are many, and in terms of capsaicin, the side product of fermented chilli, namely capsaicin W in the chilli juiceaThe content of (A) is 0.00309%, dihydrocapsaicin WbThe content of (A) is 0.00103%, and the content of total capsaicin is 0.0046%. The fermented pepper by-product, i.e. pepper juice, has the sodium chloride content of more than 20 percent, the total sugar content of about 3.6 percent, the reducing sugar content of about 3.2 percent, in addition, 0.68 percent of protein and about 0.11 percent of amino acid nitrogen, and the pepper pigment content of 0.38 percent.
At present, the research of the sauce products in foreign countries is obviously different from that in China, and the sauce materials in foreign countries are mainly concentrated on salad sauce, tomato sauce, mustard sauce and the like to be used as various ingredients of vegetable salad and the like. And korean and japan are well known as fermented kimchi. The total value of kimchi market in korea is 30 billion dollars. The production amount of the Japanese pickled vegetables forms a huge market of over 1000 billion yen, and the research on various seasonings in Japan leads to the industrialized production, and the research on the sauce is also in the front of the world, so that the research on the sauce in China has a great reference value. Many foreign countries do not form climate for themselves, but the chili sauce develops very rapidly in foreign countries, and the United states has Tabasco and Huifeng brand chili sauce, wherein the former is characterized by high pungency, higher acidity and exquisite package, the product has certain thickness and low salinity, and is mainly used for seasoning; the chili sauce has heavy taste and moderate pungency. The pepper brands produced in the United states also include Lijinji brand, and the pepper sauce is mainly heavy in taste, high in pepper proportion, high in solid content and unique in taste. The Thailand chili sauce is characterized by high sweetness, acidity, piquancy and crispness. The domestic chilli sauce is generally prepared by pickling fresh chilli with high salt, rinsing or not rinsing, crushing and adding dry chilli in a certain proportion, the spicy secondary fermentation flavor is insufficient, and the product is generally prepared by adding oil, mainly by seasoning, and has a limited application range.
At present, the products related to the chilli sauce in China are numerous, theoretical research on lactobacillus fermented chilli sauce mainly focuses on selection of strains, optimization of a fermentation process, a color protection process, flavor blending and analysis of flavor substances, theoretical basis and technical guidance are provided for production of chilli fermentation, certain practical application value is achieved, products which are really fermented by dry chilli in large-scale production are relatively rare, and the composite seasoning sauce is basically used for large-scale production.
The difference between the fermented chili sauce prepared by the dried chili and the fermented chili sauce prepared by the fresh chili is that the fresh chili is not easy to store, and the production of the chili sauce directly processed by the fresh chili is restricted by various limitations such as picking time problem, poor preservation technology, processing conditions and the like when the chili is sold in the market in large quantity. In contrast, only the dried peppers are dried in the natural environment, the dried peppers are easy to store, do not occupy a warehouse and are easy to produce all the year round, and the dried peppers are easier to prepare the pepper sauce than fresh peppers.
The color protection of the chilli sauce is also an important aspect in the process of manufacturing the chilli sauce: the technical problem of industrialized production of the chilli sauce is browning. The traditional method for fermenting vegetables is generally to store the vegetables in a pickle jar to isolate the vegetables from air, and the vegetables are contacted with oxygen in the air after being taken out, so that the products are browned. Therefore, a certain method must be adopted to prevent and reduce the occurrence of browning in order to realize the industrial production of the fermented chili paste. The main reasons for browning are enzymatic browning and non-enzymatic browning, and the enzymatic browning is mainly caused by the fact that some substances in the peppers undergo chemical reaction under the action of oxidase; the non-enzymatic browning is mainly realized by the Maillard reaction of reducing sugar in the hot pepper, amino acid and protein. Browning is generally prevented by methods such as inactivation of the enzyme activity and reduction of oxygen exposure.
The fermented chilli sauce has wide prospect and market in general, but has certain problems: the insufficient technical level of the fermented chilli sauce made by the dry chilli causes the product quality to be lower, the product quality is difficult to be effectively controlled in the production process, the salt content of the product is high, and the research on special fermented chilli microorganisms is less.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: aiming at the problems in the fresh pepper processing industry, such as large loss of pepper water, large loss of nutrient substances and serious environmental pollution caused by discharge of a large amount of salt, which is a common problem in the salted pepper industry, the method for processing the dry pepper sauce by using the byproduct pepper juice of the fermented pepper processing enterprise is provided.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a method for processing a dried chili sauce by using a chili juice which is a byproduct of a fermented chili processing enterprise comprises the following steps:
(1) drying fresh peppers: drying fresh peppers until the water content is 10-20%, then crushing the peppers into 10-20-mesh flaky peppers, controlling the number of mold in the dried pepper slices to be lower than 100CFU/g, and ensuring that the peppers do not grow mold, generate peculiar smell and the like during fermentation;
(2) collecting the chili juice: collecting the fresh and desalted brine of the fresh peppers according to the desalting process step of the fresh pepper fresh-keeping processing process of the existing fermented pepper processing enterprises to obtain pepper juice for fermenting the dried peppers; thereby fully utilizing the saline water and the nutrient components therein, and more mainly the microorganisms and flavor substances remained in the saline water (namely the chilli sauce);
(3) preparing materials: mixing the dry chilli slices and the chilli juice according to the weight ratio of 1:3-4, adding sodium metabisulfite accounting for 0.06-0.1% of the total weight of the dry chilli slices and the chilli juice and food-grade lactic acid accounting for 0.05-0.1%, simultaneously adding white sugar accounting for 2-4% of the total weight of the dry chilli slices and the chilli juice, and uniformly mixing to ensure that the salinity of the ingredients is 6-10% after the ingredients are finally balanced; wherein, the white sugar is added for fermenting nutrient substances by lactic acid bacteria and microzyme;
(4) fermentation: inoculating 0.05-0.15% of leaven (by weight) of the prepared materials into the materials prepared in the step (3), and simultaneously inoculating 0.5-1% of viable bacteria (with the preservation number of CICC 1710) of more than 106CFU/g Moge ballPseudo yeast (Torulopsismogii) Expanding the culture solution, adding Chinese liquor 1% of the weight of the materials after the ingredients, fermenting at 25-35 deg.C for 3-6 months, and performing hot pepper water circulation stirring every 15 days during fermentation to ensure that the materials at each position are fermented relatively uniformly and stably, and the dried hot pepper slices are not exposed in the air, wherein the titration acidity of the fermented hot pepper paste is controlled to be 1.0-2.0%, and the sugar content is less than 0.5%;
(5) refining by a colloid mill: grinding and refining the fermented chili sauce by a colloid mill to control the granularity of the chili seeds to be between 80 and 120 meshes so as to ensure that the chili sauce tastes fine and smooth;
(6) and (3) sterilization: pasteurizing the chili sauce refined by colloid mill.
Using the chili paste refined by the colloid mill as a base material, and adding tomatoes accounting for 10-20% of the weight of the chili paste refined by the colloid mill before sterilization to obtain the chili paste with tomato flavor; optionally adding rhizoma Zingiberis recens and Bulbus Allii, the addition amount of rhizoma Zingiberis recens and Bulbus Allii is 5-10% of the weight of the chili paste refined by colloid mill, respectively, to obtain Bulbus Allii fragrant chili with strong garlic taste; edible acetic acid can also be added to make the acidity (acidity) of the chili paste 1.5-2.5% and sugar degree between 0.5-2.0%, to obtain chili paste with appropriate sour and sweet taste.
The chili sauce containing fructus Lycopersici Esculenti, rhizoma Zingiberis recens and Bulbus Allii, or edible acetic acid can also be added with 0.1-0.5g/Kg of potassium sorbate and/or sodium benzoate before sterilization.
The aforementioned Paolemei is produced by Hifuji Biotech Co., Ltd, which is mainly Lactobacillus plantarum, and the number thereof is 1010CFU/g is higher than the standard. The food grade lactic acid mentioned above is a commercially available product.
The Erythroxburgh ester-producing Torulopsis is the Torulopsis moglica with the deposit number of CICC1710 (Torulopsismogii) The culture medium is obtained by adopting PDA liquid culture medium for enlarged culture, and the enlarged culture is the prior art. The CICC1710 M.rugosus is a commercially available product.
The above-mentioned apparatus for circulating water of pepper can be configured using the prior art. The chili juice for fermenting the dried chilies is the prior art, and is the fresh-keeping desalted salt water of the fresh chilies collected by the existing desalting process steps in the fresh chilies fresh-keeping processing process of the existing fermented chilies processing enterprises.
The sterilization temperature in the above-mentioned sterilization step is 60-100 deg.C, and the time is 30-45 min.
The chili sauce has salinity of 6-8%, titrated acidity not lower than 1%, and shelf life of more than 1 year. The method has the greatest advantage that the brine (chili juice) resource collected after the desalting treatment of the fermented chili of the existing fermented chili processing enterprises is fully utilized to carry out comprehensive utilization and extend the industrial chain, so that the fermented chili sauce base material can be directly used as a product, and other ingredients can be added to form novel flavor chili sauce so as to meet the requirements of different consumers.
Detailed Description
The present invention will be further described with reference to the following examples, but it is not limited to any one of these examples or the like.
The chili juice used in the following embodiment is brine collected by fresh pepper fresh-keeping and desalting treatment in the fresh pepper fresh-keeping processing process of the existing fermented pepper product processing enterprises through desalting process steps.
Example 1
Drying fresh peppers serving as raw materials until the moisture content is 10%, then crushing the dried peppers into 10-20 meshes of flaky peppers, and controlling the number of mold in the dried pepper slices to be lower than 100 CFU/g; mixing the dry chilli slices and the chilli juice according to the weight ratio of 1:3, adding sodium metabisulfite accounting for 0.06 percent of the total weight of the dry chilli slices and the chilli juice and food grade lactic acid accounting for 0.05 percent of the total weight of the dry chilli slices and the chilli juice, adding white sugar accounting for 2 percent of the total weight of the dry chilli slices and the chilli juice, and uniformly mixing to control the concentration of salt in the mixed materials to be 10 percent; inoculating starter for brewing melem with a weight of 0.05% of the material after the ingredients, inoculating an enlarged culture solution of the mogroside gloeoscils with a deposit number of CICC1710 and a weight of 0.5% of the material after the ingredients, simultaneously adding white spirit with a weight of 1% of the material after the ingredients, fermenting for 6 months at 25 ℃, and performing hot pepper water circulation stirring every 15 days during fermentation so as to ensure that the material fermentation at each position in the fermentation process is relatively uniform and stable, and the dried hot pepper slices are not exposed in the air, wherein the titration acidity of the hot pepper sauce obtained after fermentation is 2.0%, and the sugar content is less than 0.5%; grinding and refining the fermented chilli sauce by a colloid mill to control the granularity of chilli seeds to be between 80 and 120 meshes; adding tomato 15 wt% into the chili paste refined by colloid mill, and sterilizing at 60 deg.C for 45min to obtain chili paste with tomato flavor.
Example 2
Drying fresh peppers serving as raw materials until the moisture content is 20%, then crushing the dried peppers into 10-20 meshes of flaky peppers, and controlling the number of mold in the dried pepper slices to be lower than 100 CFU/g; mixing the dry pepper slices and the pepper juice according to the weight ratio of 1:4, adding sodium pyrosulfite and food grade lactic acid which account for 0.1 percent of the total weight of the dry pepper slices and the pepper juice, adding white sugar which accounts for 4 percent of the total weight of the dry pepper slices and the pepper juice, and uniformly mixing to control the concentration of salt in the mixed material to be 6 percent; inoculating starter for soaking meleon accounting for 0.15% of the weight of the materials after the ingredients, simultaneously inoculating expanded culture solution of the mogroside gloeosporium accounting for 1% of the weight of the materials after the ingredients and having a preservation number of CICC1710, simultaneously adding white spirit accounting for 1% of the weight of the materials after the ingredients, uniformly mixing, fermenting for 3 months at 35 ℃, and performing chili water circulation stirring every 15 days during fermentation to ensure that the materials at each position in the fermentation process are relatively uniform and stable, and the dried chili slices are not exposed in the air, wherein the titration acidity of the chili paste obtained after fermentation is 2.0%, and the sugar content is less than 0.5%; grinding and refining the fermented chili sauce by a colloid mill to control the granularity of the chili seeds to be between 80 and 120 meshes so as to ensure that the chili sauce tastes fine and smooth; adding ginger 8% and garlic 8% of the weight of the chili sauce into the chili sauce refined by the colloid mill, adding potassium sorbate 0.2g/Kg and sodium benzoate 0.2g/Kg, and sterilizing at 100 deg.C for 30min to obtain garlic-flavored chili sauce with strong garlic taste.
Example 3
Drying fresh peppers serving as raw materials until the moisture content is 15%, then crushing the dried peppers into 10-20 meshes of flaky peppers, and controlling the number of mold in the dried pepper slices to be lower than 100 CFU/g; mixing the dry pepper slices and the pepper juice according to the weight ratio of 1:3.5, adding sodium pyrosulfite and food grade lactic acid which account for 0.08 percent of the total weight of the dry pepper slices and the pepper juice, adding white sugar which accounts for 3 percent of the total weight of the dry pepper slices and the pepper juice, and uniformly mixing to control the salt concentration of the mixed materials to be 8 percent; inoculating a starter of 0.10% of the weight of the materials after the ingredients for brewing melem, simultaneously inoculating 0.8% of the weight of the materials after the ingredients for expanding culture solution of the mogroside gloeoscils with the accession number of CICC1710, simultaneously adding white spirit of 1% of the weight of the materials after the ingredients for uniformly mixing, fermenting for 5 months at 30 ℃, and performing chili water circulation stirring every 15 days during fermentation, so that the relative uniformity and stability of the material fermentation at each position in the fermentation process are ensured, the dried chili slices are not exposed in the air, and the titration acidity of the chili sauce obtained after fermentation is 1.5%, and the sugar content is less than 0.5%; grinding and refining the fermented chili sauce by a colloid mill to control the granularity of the chili seeds to be between 80 and 120 meshes so as to ensure that the chili sauce tastes fine and smooth; adding edible acetic acid into the chili paste refined by colloid mill to make the acidity of chili paste be 1.5-2.5% (titration acidity) and sugar degree be 0.5-2.0%, and sterilizing at 80 deg.C for 40min to obtain chili paste with appropriate sour and sweet taste.
Claims (9)
1. A method for processing chili sauce by using chili juice which is a byproduct of fermented chili processing enterprises is characterized in that the chili sauce is prepared by the following steps:
(1) drying fresh peppers: drying fresh capsicum to water content of 10-20%, pulverizing into 10-20 mesh sheet capsicum, and controlling the number of mould in the dried capsicum sheet to be lower than 100 CFU/g;
(2) collecting the chili juice: collecting fresh and desalted brine of fresh peppers according to the desalting process steps of the pepper processing process of the existing fermented pepper processing enterprises to obtain pepper juice for fermenting dried peppers;
(3) preparing materials: mixing the dry pepper slices and the pepper juice according to the weight ratio of 1:3-4, adding 0.06-0.1% of sodium metabisulfite and 0.05-0.1% of food grade lactic acid according to the total weight of the dry pepper slices and the pepper juice, adding white sugar accounting for 2-4% of the total weight of the dry pepper slices and the pepper juice, and uniformly mixing to ensure that the salinity of the ingredients is 6-10% after balance;
(4) fermentation: inoculating 0.05-0.15% of leaven (by weight) of the material prepared in the step (3), and simultaneously inoculating 0.5-1% of viable bacteria (with the preservation number of CICC 1710) of more than 106Expanding culture solution of CFU/g of Torulopsis mosaici (Torulopsis ogii), adding 1% of white spirit, uniformly mixing, fermenting at 25-35 ℃ for 3-6 months, and performing hot pepper water circulation stirring every 15 days during fermentation to ensure that the material fermentation is relatively uniform and stable in the fermentation process, the dry hot pepper slices are not exposed in the air, and the acidity of the hot pepper sauce obtained after fermentation is controlled to be 1.0-2.0% and the sugar content is less than 0.5%;
(5) refining by a colloid mill: grinding and refining the fermented chilli sauce by a colloid mill to control the granularity of chilli seeds to be between 80 and 120 meshes;
(6) and (3) sterilization: pasteurizing the chili sauce refined by the colloid mill; the obtained chili paste has salinity of 6-8% and acidity of not less than 1%.
2. The method of processing a dried chili paste using the chili juice, which is a byproduct of a fermented chili processing enterprise, as claimed in claim 1, wherein the colloid-milled chili paste is added with tomatoes in an amount of 10-20% by weight of the colloid-milled chili paste before sterilization.
3. The method of claim 2, wherein the tomato-added chili paste is added with potassium sorbate and/or sodium benzoate in an amount of 0.1-0.5g/Kg before sterilization.
4. The method for preparing a dried chili paste using chili juice, which is a byproduct of fermented chili processing enterprises, as claimed in claim 1, wherein the colloid-milled chili paste is added with ginger and garlic in amounts of 5-10% by weight, respectively, of the colloid-milled chili paste before sterilization.
5. The method of processing dried chili paste using the chili juice, which is a byproduct of fermented chili processing enterprises, as claimed in claim 4, wherein the chili paste to which the ginger and the garlic are added has potassium sorbate and/or sodium benzoate added thereto at a concentration of 0.1 to 0.5g/Kg before sterilization.
6. The method of claim 1, wherein the colloid-milled chili paste is added with edible acetic acid before sterilization to make the titer acidity of the chili paste be 1.5-2.5% and the sugar degree be 0.5-2.0%.
7. The method of claim 6, wherein the dried chili paste is prepared by adding potassium sorbate and/or sodium benzoate in an amount of 0.1-0.5g/Kg to the chili paste after the addition of the edible acetic acid before sterilization.
8. The method of processing dried chili sauce using the fermented chili juice, which is a byproduct of a chili processing enterprise, as recited in claim 1, wherein the breume is manufactured by gaofu biotechnology limited.
9. The method for preparing a dried chili sauce using the chili juice, which is a byproduct of fermented chili processing enterprises, as claimed in claim 1, wherein the sterilization temperature in the sterilization step is 60-100 ℃ for 30-45 min.
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Effective date of registration: 20230328 Address after: 563000 Xieyu Industrial Park, Meitan County, Zunyi City, Guizhou Province Patentee after: GUIZHOU MEITAN FUYING FOOD EXPLOITATION CO.,LTD. Address before: 410128 No. 1 Donghunong Road, Furong District, Changsha City, Hunan Province Patentee before: Hunan Agricultural University |