CN110604284A - Spicy soy sauce and preparation method thereof - Google Patents
Spicy soy sauce and preparation method thereof Download PDFInfo
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- CN110604284A CN110604284A CN201911010851.3A CN201911010851A CN110604284A CN 110604284 A CN110604284 A CN 110604284A CN 201911010851 A CN201911010851 A CN 201911010851A CN 110604284 A CN110604284 A CN 110604284A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 31
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- 239000000843 powder Substances 0.000 claims abstract description 44
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- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 8
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 8
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- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 7
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 5
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 19
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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 discloses spicy soy sauce and a preparation method thereof, and belongs to the technical field of seasoning processing. It includes: according to the weight portion, 50 to 70 portions of soybean meal, 30 to 50 portions of wheat bran, 4 to 8 portions of pepper seed powder, 0.2 to 0.4 portion of yeast and 10 to 30 portions of salt water with the concentration of 14 to 18 weight percent. The preparation method comprises the following steps: cooking soybean meal, wheat bran and pepper seed powder, cooling, adding yeast extract, standing, culturing to obtain yeast, fermenting to obtain fermented soy sauce, soaking, circularly spraying oil, filtering, and sterilizing. The spicy soy sauce added with the chilli seed powder increases the fragrance and soft spicy taste of natural chilli, enriches the taste and flavor of the soy sauce, has the bacteriostatic effect due to the contained capsaicin, and enhances the bacteriostatic property of the soy sauce. And the chilli seed antibacterial peptide extracted from the chilli seeds is added, so that the effect of inhibiting mixed bacteria and aspergillus flavus in the soy sauce brewing process is achieved, the antibacterial activity of the soy sauce is improved, and the food safety is ensured.
Description
Technical Field
The invention relates to the technical field of seasoning processing, and particularly relates to spicy soy sauce and a preparation method thereof.
Background
The brewed soy sauce is a traditional fermented seasoning, is mainly brewed by fermenting soybean/bean pulp, wheat/bran and salt, is rich in various amino acids, saccharides, organic acids, pigments and other components, has special color, aroma and taste, can increase and improve the taste of dishes, adds or changes the color and luster of the dishes, and is helpful for promoting appetite.
With more and more importance placed on the quality of life, the demands on the types of the seasonings are more and more diversified. Especially in cooking of Sichuan cuisine, the traditional soy sauce has single taste and is difficult to meet the new requirement of people on the spicy taste of the soy sauce.
Disclosure of Invention
The invention aims to provide spicy soy sauce and a preparation method thereof, and solves the problem that the existing traditional soy sauce has single taste and is difficult to meet the new requirements of people on the spicy taste of the soy sauce.
The technical scheme for solving the technical problems is as follows:
a pungent sauce comprising: the weight portions of the soybean meal are 50-70 portions, the wheat bran is 30-50 portions, the pepper seed powder is 4-8 portions, the yeast extract is 0.2-0.4 portion, and the salt solution with the concentration of 14-18 wt% is 10-30 portions.
The method has the advantages that the planting area of the pepper in China is large, the yield is high, the pepper seeds account for 30% -60% of the dry weight of pepper fruits, and the pepper seeds are often ignored in processing and use, so that the resource waste is caused. The chilli seeds are rich in dietary fiber (40-50%), grease (15-26%), protein (12-26%), capsaicin, phenolic compounds and minerals. According to the invention, by adding the capsicum seed powder, the capsaicin in the capsicum seed powder is utilized to add the fragrance and soft spicy taste of natural capsicum to the soy sauce, the taste and flavor of the soy sauce are enriched, and the capsaicin can also play a bacteriostatic effect and enhance the bacteriostatic property of the soy sauce; the phenolic compound is utilized to effectively improve the color and taste of the spicy soy sauce, and the spicy soy sauce also has an antioxidant effect.
Further, in a preferred embodiment of the present invention, the pungent sauce comprises: according to the weight portion, the soybean meal is 60 portions, the wheat bran is 40 portions, the pepper seed powder is 6 portions, the yeast extract is 0.3 portion, and the salt solution with the concentration of 16 wt% is 20 portions.
Further, in a preferred embodiment of the present invention, the preparation method of the capsicum seed powder comprises the following steps: and (3) carrying out superfine grinding on the dried chilli seeds, sieving the crushed chilli seeds by a 40-80-mesh sieve, and taking undersize products.
In the invention, the cell wall breaking rate of the dry chilli seeds after superfine grinding is up to 100 percent, and the dissolution rate of active substances in the chilli seeds is effectively improved.
Further, in a preferred embodiment of the present invention, the spicy soy sauce further comprises: 0.01-0.05 part of pepper seed antibacterial peptide, wherein the pepper seed antibacterial peptide is prepared by leaching, dialyzing, ultrafiltering, centrifuging and freeze-drying pepper seed powder.
In the invention, as the soy sauce is easily polluted by the mixed bacteria and the aspergillus flavus in the brewing process, the flavor of the soy sauce is influenced by the mixed bacteria pollution, the aspergillus flavus pollution is harmful to human bodies, and the aspergillus flavus has high pollution rate and is difficult to kill at high temperature and high pressure. The chilli seed antibacterial peptide extracted from the chilli seeds belongs to natural antimicrobial, has protein characteristics, safety, no pollution and antibacterial property, has a good inhibition effect on mixed bacteria and aspergillus flavus, is finally enzymolyzed into amino acid in vivo, is non-toxic and residue-free, and can be safely added into soy sauce.
Further, in a preferred embodiment of the present invention, the preparation method of the antibacterial peptide of capsicum seed comprises the following steps:
(1) firstly, extracting capsicum seed powder by using ethanol, and mixing the raw materials according to a material-liquid ratio of 1: (3-7) adding EDTA buffer solution, leaching again at low temperature, centrifuging, taking supernatant, adding ammonium sulfate with the concentration of 20-40 wt%, and centrifuging to obtain a crude pepper seed antibacterial peptide product;
(2) and (3) adding deionized water into the crude capsanthin seed antibacterial peptide for redissolving, putting the crude capsanthin seed antibacterial peptide into a 1kDa dialysis bag for dialysis, adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging, collecting the upper layer interception liquid in the ultrafiltration tube and the bottom liquid in the lower layer tube, and performing freeze-drying to obtain the capsanthin seed antibacterial peptide.
According to the invention, the chilli seed antibacterial peptide is prepared by leaching chilli seed powder, precipitating with ammonium sulfate, dialyzing with a 1kDa dialysis bag and centrifuging with a 10kDa ultrafiltration tube, the ammonium sulfate has good solubility, is beneficial to the precipitation of the antibacterial peptide and does not influence the activity of the antibacterial peptide, the 1kDa dialysis bag and the 10kDa ultrafiltration tube can quickly and accurately screen out the chilli seed antibacterial peptide, and the preparation cost is low and the efficiency is high.
The preparation method of the spicy soy sauce comprises the following steps:
(1) firstly, putting the soybean meal into a steaming tank for dry steaming, then adding the wheat bran, the pepper seed powder and hot water, uniformly mixing, and then heating to prepare a steamed material;
(2) spreading and cooling the steamed material, taking part of the clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material, turning over the koji material, continuously culturing, and repeating for multiple times to obtain finished koji;
(3) uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash;
(4) soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.
In the step (1), the chilli seed powder, the soybean meal and the wheat bran are cooked together, so that capsaicin in the chilli seed powder can be promoted to be fully dissolved out, the dissolved capsaicin can be fully mixed with other raw materials, and the growth of mixed bacteria can be inhibited in the subsequent starter propagation fermentation.
Further, in a preferred embodiment of the present invention, the temperature of the hot water in the step (1) is 70 to 90 ℃.
Further, in a preferred embodiment of the present invention, the time for the stationary culture of the yeast in the step (2) is 6 to 10 hours.
Further, in a preferred embodiment of the present invention, the reaction temperature for preparing the finished koji from the koji material in the step (2) is 31 to 34 ℃ and the time is 28 to 32 hours.
Further, in a preferred embodiment of the present invention, the fermentation stage in the step (3) comprises:
(1) in the early stage: the fermentation time is 10-12 days, and the temperature of a fermented product is 45-48 ℃;
(2) and (3) later stage: the fermentation time is 18-20 days, and the temperature of the fermented product is 30-35 ℃.
In the invention, the temperature of the early-stage fermentation product is 45-48 ℃, and the raw materials are easier to ferment at the temperature, so that the fermentation utilization rate of the raw materials can be improved, the fermentation period is shortened, and the cost is reduced. The temperature of the fermentation product is reduced in the later period, the protease activity is ensured, the enzymatic reaction rate is improved, the generation rate of amino acid nitrogen is improved, and the taste and the delicate flavor of the soy sauce are improved.
The invention has the following beneficial effects:
the spicy soy sauce added with the chilli seed powder increases the fragrance and soft spicy taste of natural chilli, also enriches the taste and flavor of the soy sauce, and the capsaicin contained in the soy sauce can also play a role in inhibiting bacteria, thereby enhancing the antibacterial activity of the soy sauce. And the capsicum seed antibacterial peptide extracted from the capsicum seed is added, so that the capsicum seed antibacterial peptide and the capsaicin can play a role in inhibiting mixed bacteria and aspergillus flavus in the soy sauce brewing process, the antibacterial activity of the soy sauce is improved, and the food safety is ensured.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1:
the pungent sauce of the present embodiment includes: according to the weight parts, 50 parts of soybean meal, 30 parts of wheat bran, 4 parts of pepper seed powder, 0.2 part of yeast, 0.01 part of pepper seed antibacterial peptide and 10 parts of salt water with the concentration of 14 wt%.
The preparation method of the chilli seed powder comprises the following steps: micronizing dry Capsici fructus for 5min, sieving with 40 mesh sieve, and collecting the undersize product.
The preparation method of the chilli seed antibacterial peptide comprises the following steps:
(1) firstly, leaching chilli seed powder with ethanol for 8 hours to remove crude fat, wherein the material-liquid ratio is 1: 3 adding EDTA buffer solution, leaching at low temperature, centrifuging at 6000r/min for 10min, taking supernatant, adding ammonium sulfate with the concentration of 20 wt%, and centrifuging to obtain crude capsicum seed antibacterial peptide;
(2) adding deionized water into the crude product of the chilli seed antibacterial peptide for redissolving, putting the crude product into a 1kDa dialysis bag for dialysis to remove micromolecule sugar and salt and other substances in the crude product, then adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging the extracting solution for 10min at 6000r/min, collecting the upper layer interception solution in the ultrafiltration tube and the lower layer tube bottom liquid, and freeze-drying the upper layer interception solution and the lower layer tube bottom liquid to obtain the chilli seed antibacterial peptide.
The preparation method of the spicy soy sauce comprises the following steps:
(1) putting the soybean meal into a steaming tank, steaming for 5min, adding wheat bran, pepper seed powder and 70 deg.C hot water, mixing, and heating under 0.25Mpa for 12min to obtain steamed material;
(2) spreading and cooling the steamed material, taking part (5 parts) of clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material for 6h, turning over the koji, continuously culturing, and repeating for multiple times to obtain finished koji; wherein the reaction temperature for preparing the finished yeast from the yeast material is 31 ℃ and the time is 28 hours.
(3) Uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash; wherein, the fermentation stage is as follows: in the early stage: the fermentation time is 10 days, and the temperature of the fermented product is 48 ℃; and (3) later stage: the fermentation time is 18 days, and the temperature of the fermented product is 35 ℃.
(4) Soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.
Example 2:
the pungent sauce of the present embodiment includes: 55 parts of soybean meal, 35 parts of wheat bran, 5 parts of pepper seed powder, 0.25 part of yeast, 0.02 part of pepper seed antibacterial peptide and 15 parts of salt water with the concentration of 15 wt%.
Wherein the preparation steps of the capsicum seed powder and the capsicum seed antimicrobial peptide are the same as the example 1.
The preparation method of the spicy soy sauce of this example was identical to the preparation method of the spicy soy sauce of example 1.
Example 3:
the pungent sauce of the present embodiment includes: according to the weight portion, the feed comprises 60 portions of soybean meal, 40 portions of wheat bran, 6 portions of pepper seed powder, 0.3 portion of yeast, 0.03 portion of pepper seed antibacterial peptide and 20 portions of salt water with the concentration of 16 wt%.
The preparation method of the chilli seed powder comprises the following steps: micronizing dry Capsici fructus for 7min, sieving with 60 mesh sieve, and collecting the undersize product;
the preparation method of the chilli seed antibacterial peptide comprises the following steps:
(1) firstly, leaching capsicum seed powder with ethanol for 9 hours to remove crude fat, and mixing the raw materials according to a material-liquid ratio of 1: 5 adding EDTA buffer solution, leaching at low temperature, centrifuging at 6000r/min for 10min, taking supernatant, adding 30 wt% ammonium sulfate, and centrifuging to obtain crude capsanthin seed antibacterial peptide;
(2) adding deionized water into the crude product of the chilli seed antibacterial peptide for redissolving, putting the crude product into a 1kDa dialysis bag for dialysis to remove micromolecule sugar and salt and other substances in the crude product, then adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging the extracting solution for 10min at 6000r/min, collecting the upper layer interception solution in the ultrafiltration tube and the lower layer tube bottom liquid, and freeze-drying the upper layer interception solution and the lower layer tube bottom liquid to obtain the chilli seed antibacterial peptide.
The preparation method of the spicy soy sauce comprises the following steps:
(1) putting the soybean meal into a steaming tank, steaming for 5min, adding wheat bran, pepper seed powder and hot water of 80 ℃, uniformly mixing, and heating for 12min under 0.25Mpa to obtain a steamed material;
(2) spreading and cooling the steamed material, taking part (5 parts) of clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material for 8h, turning over the koji, and continuously culturing, repeating for multiple times to obtain finished koji; wherein the reaction temperature for preparing the finished yeast from the yeast material is 32 ℃ and the time is 30 hours.
(3) Uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash; wherein, the fermentation stage is as follows: in the early stage: the fermentation time is 11 days, and the temperature of the fermented product is 46 ℃; and (3) later stage: the fermentation time is 19 days, and the temperature of the fermented product is 32 ℃.
(4) Soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.
Example 4:
the pungent sauce of the present embodiment includes: 65 parts of soybean meal, 45 parts of wheat bran, 7 parts of pepper seed powder, 0.35 part of yeast, 0.04 part of pepper seed antibacterial peptide and 25 parts of 17 wt% salt solution.
Wherein the preparation steps of the capsicum seed powder and the capsicum seed antimicrobial peptide are the same as the example 3.
The preparation method of the spicy soy sauce of this example was identical to the preparation method of the spicy soy sauce of example 3.
Example 5:
the pungent sauce of the present embodiment includes: according to the weight parts, 70 parts of soybean meal, 50 parts of wheat bran, 8 parts of pepper seed powder, 0.4 part of yeast, 0.05 part of pepper seed antibacterial peptide and 30 parts of 18 wt% of salt water.
The preparation method of the chilli seed powder comprises the following steps: micronizing dry Capsici fructus for 10min, sieving with 80 mesh sieve, and collecting the undersize product;
the preparation method of the chilli seed antibacterial peptide comprises the following steps:
(1) firstly, leaching chilli seed powder with ethanol for 10 hours to remove crude fat, and mixing the chilli seed powder with the ethanol according to a material-liquid ratio of 1: 7 adding EDTA buffer solution, leaching at low temperature, centrifuging at 6000r/min for 10min, taking supernatant, adding ammonium sulfate with the concentration of 40 wt%, and centrifuging to obtain crude capsanthin seed antibacterial peptide;
(2) adding deionized water into the crude product of the chilli seed antibacterial peptide for redissolving, putting the crude product into a 1kDa dialysis bag for dialysis to remove micromolecule sugar and salt and other substances in the crude product, then adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging the extracting solution for 10min at 6000r/min, collecting the upper layer interception solution in the ultrafiltration tube and the lower layer tube bottom liquid, and freeze-drying the upper layer interception solution and the lower layer tube bottom liquid to obtain the chilli seed antibacterial peptide.
The preparation method of the spicy soy sauce comprises the following steps:
(1) putting the soybean meal into a steaming tank, steaming for 5min, adding wheat bran, pepper seed powder and hot water of 90 ℃, uniformly mixing, and heating for 12min under 0.25Mpa to obtain a steamed material;
(2) spreading and cooling the steamed material, taking part (5 parts) of clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material for 10h, turning over the koji, and continuously culturing, repeating for multiple times to obtain finished koji; wherein the reaction temperature for preparing the finished yeast from the yeast material is 34 ℃ and the time is 32 hours.
(3) Uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash; wherein, the fermentation stage is as follows: in the early stage: the fermentation time is 12 days, and the temperature of the fermented product is 45 ℃; and (3) later stage: the fermentation time is 20 days, and the temperature of the fermented product is 30 ℃.
(4) Soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.
Comparative example 1
The preparation method of the soy sauce of this comparative example was the same as that of example 3, except that no capsaicinoid was added to the formulation of the soy sauce.
Comparative example 2
The preparation method of the soy sauce of this comparative example was the same as that of example 3, except that the capsicum seed powder and the capsicum seed antimicrobial peptide were not added to the formulation of the soy sauce.
The sensory evaluation of the above examples 1 to 5 was scored by the method of artificial sensory evaluation, and the present invention was explained with reference to comparative examples.
The evaluation method comprises the following steps: by adopting an artificial sensory scoring method, members participating in sensory scoring consist of 20 supermarket customers of different ages and different sexes, the spicy soy sauce obtained in each test is observed and tasted by the supermarket customers, then four sensory indexes of the products, namely color, aroma, taste and state, are scored according to sensory scoring standards, the scores of the sensory indexes are average values of scores of 20 people, and the results are shown in table 1.
TABLE 1 sensory evaluation results of Soy sauce in example group and control example group
As can be seen from Table 1, the spicy soy sauce prepared by the embodiment of the invention has better performances in color, aroma and taste than the comparative example, and the color is bright and glossy; the sauce has strong flavor of sauce and pepper, delicious taste and palatable salt and sweet taste.
Test example: study of bacterial inhibition
1. Research on antibacterial activity of ultrafine pulverized capsicum seed powder
Pouring the autoclaved agar culture medium into a dry sterilized culture dish, and uniformly coating the bacterial suspension on a flat plate after condensation. Punching 4 small holes by using a bacterium metal puncher, removing agar in the holes by using a sterile toothpick, then respectively sucking 0.2mL of pepper seed powder solution (50mg/mL, the solvent is distilled water) into the 4 holes, standing and culturing at the constant temperature of 37 ℃ for 12h, and observing the bacteriostasis effect, wherein the results are shown in Table 2.
TABLE 2 analysis of the bacteriostatic results of the pepper seed powder
Note: "-" indicates no bacteriostatic activity
As can be seen from Table 2, the micronized capsicum seeds have bacteriostatic activity on bacteria, because after the capsicum seed powder is dissolved in water, capsaicin is dissolved out to inhibit ribosome synthesis and cell growth, thereby achieving the bacteriostatic effect, but the capsicum seeds have no bacteriostatic activity on mould. .
2. Research of antibacterial activity of capsicum seed antibacterial peptide on aspergillus flavus
Pouring the autoclaved agar culture medium into a dry sterilized culture dish, and uniformly coating the bacterial suspension on a flat plate after condensation. Punching 4 small holes by using a bacteria metal puncher, removing agar in the holes by using a sterile toothpick, respectively sucking 0.1mL of pepper seed antibacterial peptide solution (50mg/mL, solvent is distilled water) into the 4 holes, standing and culturing at constant temperature of 30 ℃ for 48h, and observing the antibacterial effect, wherein the results are shown in Table 3.
TABLE 3 analysis of antibacterial peptide from capsicum seeds
As can be seen from Table 3, the antibacterial peptide of capsicum seed has significant bacteriostatic activity against mold.
Thus, the prepared soy sauce of examples 1-5 and comparative examples 1-2 of the present invention was analyzed for detection according to GB/T5009.39-2003 soy sauce hygienic standard and GB/T4789.22-2003 food hygienic microbiological test (seasoning test) standard, and the results are shown in Table 4.
TABLE 4 Soy sauce testing index results of the example group and the control example group
Note: the pathogenic bacteria include salmonella, shigella and staphylococcus aureus.
The aflatoxin, the total number of bacterial colonies and the coliform group number in the spicy soy sauce prepared by the invention are far lower than the soy sauce detection requirements, and the chilli seed powder and the chilli seed antibacterial peptide have better inhibition effects on bacteria and mould, which shows that the spicy soy sauce has good antibacterial activity, and is safe and sanitary.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A pungent sauce, comprising: the weight portions of the soybean meal are 50-70 portions, the wheat bran is 30-50 portions, the pepper seed powder is 4-8 portions, the yeast extract is 0.2-0.4 portion, and the salt solution with the concentration of 14-18 wt% is 10-30 portions.
2. The pungent sauce of claim 1, characterized in that it comprises: according to the weight portion, the soybean meal is 60 portions, the wheat bran is 40 portions, the pepper seed powder is 6 portions, the yeast extract is 0.3 portion, and the salt solution with the concentration of 16 wt% is 20 portions.
3. The pungent sauce according to claim 1 or 2, wherein the preparation step of the capsicum seed powder is: and (3) carrying out superfine grinding on the dried chilli seeds, sieving the crushed chilli seeds by a 40-80-mesh sieve, and taking undersize products.
4. The pungent sauce of claim 3, further comprising: 0.01-0.05 part of pepper seed antibacterial peptide, wherein the pepper seed antibacterial peptide is prepared by leaching, dialyzing, ultrafiltering, centrifuging and freeze-drying pepper seed powder.
5. The pungent sauce of claim 4, wherein the preparation step of the antibacterial peptide of capsicum seed comprises:
(1) firstly, extracting capsicum seed powder by using ethanol, and mixing the raw materials according to a material-liquid ratio of 1: (3-7) adding EDTA buffer solution, leaching again at low temperature, centrifuging, taking supernatant, adding ammonium sulfate with the concentration of 20-40 wt%, and centrifuging to obtain a crude pepper seed antibacterial peptide product;
(2) adding deionized water into the crude capsanthin seed antibacterial peptide for redissolving, placing the crude capsanthin seed antibacterial peptide in a 1kDa dialysis bag for dialysis, adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging, collecting the upper layer interception liquid in the ultrafiltration tube and the lower layer tube bottom liquid, and freeze-drying to obtain the capsanthin seed antibacterial peptide.
6. The method for preparing a pungent sauce according to any one of claims 1 to 5, comprising the steps of:
(1) firstly, putting the soybean meal into a steaming tank for dry steaming, then adding the wheat bran, the pepper seed powder and hot water, uniformly mixing, and then heating to prepare a steamed material;
(2) spreading and cooling the steamed material, taking part of the clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material, turning over the koji material, continuously culturing, and repeating for multiple times to obtain finished koji;
(3) uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash;
(4) soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.
7. The method for preparing a pungent sauce according to claim 6, wherein the temperature of the hot water in step (1) is 70 to 90 ℃.
8. The preparation method of spicy soy sauce according to claim 6, wherein the time for the koji material to be subjected to static culture in the step (2) is 6 to 10 hours.
9. The preparation method of spicy soy sauce according to claim 8, wherein the reaction temperature for preparing the koji from the koji material in the step (2) is 31 to 34 ℃ and the reaction time is 28 to 32 hours.
10. The method for preparing a pungent sauce according to claim 6, wherein the fermentation stage in the step (3) comprises:
(1) in the early stage: the fermentation time is 10-12 days, and the temperature of a fermented product is 45-48 ℃;
(2) and (3) later stage: the fermentation time is 18-20 days, and the temperature of the fermented product is 30-35 ℃.
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| CN114947104A (en) * | 2022-05-23 | 2022-08-30 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
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| CN114947104B (en) * | 2022-05-23 | 2023-05-12 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
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Application publication date: 20191224 |