CN111264831A - Healthy and delicious chili sauce and preparation method thereof - Google Patents
Healthy and delicious chili sauce and preparation method thereof Download PDFInfo
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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 healthy and delicious chili sauce and a preparation method thereof, wherein the preparation method of the healthy and delicious chili sauce comprises the following steps: (1) preprocessing the hot pepper; (2) pretreating auxiliary materials; (3) fermenting; (4) and (5) sterilizing. The chili sauce prepared by the invention has pure color, rich nutrition, delicious taste, strong fragrance, good mouthfeel, low nitrite content, high safety and wide applicable population.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to healthy and delicious chili sauce and a preparation method thereof.
Background
The pepper, a common cross pollinated crop, is planted in a temperate zone, a tropical zone and a subtropical zone all over the world. Since the 90 s of the 20 th century, with the continuous improvement of people's understanding of the edible value of peppers, the global consumption of peppers has increased rapidly, and the domestic market has kept a high growth momentum on the demand of processed products thereof, such as fresh peppers, chili powder, chili paste and the like.
The fermented chili sauce is prepared by fermenting and pulping chili with various beneficial microorganisms to produce acid so as to reduce the pH value of the chili sauce, and simultaneously inhibiting the growth of harmful microorganisms by combining the high osmotic pressure effect of salt, the decomposition effect of protein and other series of biochemical effects. Meanwhile, in the fermentation process, a microbial system mainly containing lactic acid bacteria is subjected to anaerobic fermentation to generate a large amount of organic substances, so that the chili sauce is endowed with unique flavor, and physiological effects of probiotics such as bowel clearing, constipation prevention, immunity improvement, cholesterol reduction, blood fat reduction, cancer prevention and cancer resistance and the like can be achieved, and the chili sauce can be stored for a long time. The production method is easily influenced by environmental factors such as weather, so that the chili sauce has the problems of long fermentation period, high salt content, unstable quality, weak acidity, easiness in 'floating' on the surface, difficulty in controlling nitrite and the like.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide healthy and delicious chili sauce and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated chili, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit and 3-5 parts of soaked garlic extract to obtain a material to be fermented, adding 10-15 parts of zymogen liquid into the material to be fermented, stirring for 8-12 minutes at 40-100 rpm, sealing, and fermenting at 25-30 ℃ for 10-20 days to obtain fermented chili;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
Preferably, the preparation method of the healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated pepper, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit, 3-5 parts of soaked garlic extract and 0.1-0.2 part of fermentation promoter to obtain a material to be fermented, adding 10-15 parts of zymophyte liquid into the material to be fermented, stirring for 8-12 minutes at 40-100 revolutions per minute, sealing, and fermenting for 10-20 days at 25-30 ℃ to obtain fermented pepper;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
And (4) the sterilization is to pasteurize the fermented chili at the temperature of 60-70 ℃ for 20-30 minutes.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-3 parts of table salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ at 40-100 r/min for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining off surface water, and pulverizing into blocks of 1-3mm to obtain soaked garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, performing reflux extraction at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering by using 200-mesh filter cloth with 500 meshes, combining filtrates, and performing reduced pressure concentration at 60-70 ℃ and the absolute pressure of 0.02-006MPa until the volume of the filtrate reaches 20-30% to obtain the pickled garlic extract.
Preferably, the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-2 parts of broccoli extract, 1-2 parts of white radish extract, 1-3 parts of salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ at 40-100 rpm for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining surface moisture, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, performing reflux extraction at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering by using 200-mesh filter cloth with 500 meshes, combining filtrates, and performing reduced pressure concentration at 60-70 ℃ and the absolute pressure of 0.02-006MPa until the volume of the filtrate reaches 20-30% to obtain the pickled garlic extract.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: mixing 8-12 parts of water, 0.4-0.6 part of Saccharomyces rouxii, 1.0-2.0 parts of Lactobacillus paracasei and 0.8-1.2 parts of Streptococcus thermophilus, and stirring at 30-35 ℃ for 20-30 minutes at 300 revolutions per minute to obtain the zymocyte liquid.
The fermentation promoter is sodium lactate and/or calcium acetate.
Preferably, the fermentation promoter is a mixture of sodium lactate and calcium acetate, wherein the mass ratio of the sodium lactate to the calcium acetate is (1-3): 1.
the garlic used for soaking the garlic is purple skin garlic.
A healthy and delicious chili sauce is prepared by the above method.
According to the healthy and delicious chili sauce and the preparation method thereof, the prepared chili sauce is pure in color, rich in nutrition, delicious in taste, strong in fragrance, good in taste, low in nitrite content, high in safety and wide in applicable population.
Detailed Description
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
The fresh red pepper is commercially available pod pepper with the length of 5-8mm, bright red color, thin skin, crisp meat, spicy taste and fragrance.
The white sugar is white Diamond high-grade soft sugar produced by Angel Yeast (Chifeng) Co.
The garlic is commercially available purple skin garlic.
The salt is natural salt produced by salt industry company of Shanghai city of middle salt with iodine.
The white spirit adopts red star Erguotou with the alcoholic strength of 56 percent VOL.
Honey is purchased from Baihua Honey of Chengyuan bee limited company in Changgu City.
The rice vinegar is commercially available constant-cis 9-degree rice vinegar.
The white radish is prepared by cutting into blocks of 1-5mm after being sold in the market, self-cleaned, aired and peeled.
The saccharomyces rouxii is purchased from China industrial microorganism strain preservation management center, and has the preservation number: CICC32899 with viable bacteria concentration of 1 × 1011CFU/g。
The lactobacillus paracasei is purchased from China center for preservation management of industrial microbial strains, and has the preservation number: CICC20246 with viable bacteria concentration of 1 × 1011CFU/g。
The streptococcus thermophilus is purchased from China center for preservation and management of industrial microbial strains, and has the preservation number: CICC20370 with viable bacteria concentration of 1 × 1011CFU/g。
Sodium lactate, purchased from zhengzhou Kangyuan chemical products ltd, food grade.
Calcium acetate, purchased from Huaxing bioengineering, Inc. of the Hunan century, food grade.
DL-malic acid, food grade, was purchased from Shandong West Pond Biotech Co.
Sucrose fatty acid ester, food grade, produced by Guangxi Yunpeng Industrial and trade, LLC.
Example 1
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining off surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 2
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 3 parts of broccoli extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 3
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 3 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 4
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of pickled garlic extract to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Comparative example 1
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar and 4 parts of white spirit to obtain a material to be fermented, adding 12 parts of zymophyte liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Comparative example 2
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit and 4 parts of garlic extract to obtain a material to be fermented, adding 12 parts of zymophyte liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting at 28 ℃ for 15 days to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling purple skin Bulbus Allii to obtain Bulbus Allii, and pulverizing into 1-3mm pieces to obtain Bulbus Allii powder; (2) mixing Bulbus Allii powder 10 parts with 50% ethanol water solution 70 parts, reflux extracting at 65 deg.C for 2 times (each time for 80 min), filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain Bulbus Allii extract.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 5
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit, 4 parts of pickled garlic extract and 0.15 part of fermentation promoter to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The fermentation promoter is sodium lactate.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 6
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit, 4 parts of pickled garlic extract and 0.15 part of fermentation promoter to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The fermentation accelerant is calcium acetate.
The pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Example 7
A preparation method of healthy and delicious chili sauce comprises the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in 98 ℃ water for 60 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 160 parts of pretreated pepper, 8 parts of bruised ginger, 5 parts of minced garlic, 8 parts of salt, 6 parts of honey, 3 parts of white sugar, 4 parts of white spirit, 4 parts of pickled garlic extract and 0.15 part of fermentation promoter to obtain a material to be fermented, adding 12 parts of zymogen liquid into the material to be fermented, stirring for 10 minutes at 40 revolutions per minute, sealing, and fermenting for 15 days at 28 ℃ to obtain fermented pepper;
(4) and (3) sterilization: pasteurizing the fermented chili at 65 deg.C for 25 min to obtain the healthy and delicious chili paste.
The fermentation promoter is a mixture of sodium lactate and calcium acetate, wherein the mass ratio of the sodium lactate to the calcium acetate is 2: 1.
the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 25 parts of rice vinegar, 1.5 parts of broccoli extract, 1.5 parts of white radish extract, 2 parts of salt, 3 parts of white sugar, 0.3 part of DL-malic acid and 0.03 part of sucrose fatty acid ester into 10 parts of garlic cloves, stirring at 25 ℃ at 40 rpm for 15 minutes, sealing, soaking at 25 ℃ for 10 days, taking out the garlic cloves, washing with water, draining surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 10 parts of pickled garlic powder and 70 parts of ethanol water solution with volume fraction of 50%, extracting under reflux at 65 deg.C for 2 times, each time for 80 minutes, filtering with 300 mesh filter cloth, mixing filtrates, and concentrating under reduced pressure at 65 deg.C and absolute pressure of 0.04MPa to 25% of its volume to obtain pickled garlic extract.
The broccoli extract is prepared by the following method: washing commercially available broccoli buds, draining surface water, chopping, sieving with 20 mesh sieve to obtain broccoli powder, adding 8 times of water, keeping at 80 deg.C for 90 min, and concentrating under reduced pressure of 0.04MPa at 50 deg.C to 25% of its volume.
The white radish extract is prepared by the following method: cleaning commercially available white radish, draining, peeling, cutting, sieving with 20 mesh sieve to obtain white radish powder, adding 8 times of water into the white radish powder, keeping the temperature at 80 deg.C for 90 min, and concentrating under reduced pressure at 50 deg.C and absolute pressure of 0.04MPa to 25% of its volume.
The zymophyte liquid is prepared by the following method, wherein the parts by weight are as follows: 10 parts of water, 0.5 part of Saccharomyces rouxii, 1.5 parts of Lactobacillus paracasei and 1 part of Streptococcus thermophilus are mixed and stirred at the temperature of 32 ℃ at 200 rpm for 25 minutes to obtain the zymocyte liquid.
Test example 1
The content of amino acid nitrogen and the content of vitamin C in the healthy and delicious chili pastes of the examples and the comparative examples were tested, the content of amino acid nitrogen was tested according to the Luo Jing research on the change rule of main quality index during the fermentation of chili paste, and the method for testing the content of vitamin C was tested according to the method in section 2.3.4 of the Master thesis of Wezong, which is the study on the influence of lactic acid bacteria fermentation on the quality of chili paste. The specific test results are shown in table 1.
TABLE 1 test results of amino acid nitrogen content and vitamin C content in healthy and delicious chili sauce
Test example 2
The nitrite content of the healthy and delicious chili paste prepared in the examples and comparative examples was measured according to the method in section 2.3.3 of the Master thesis of Wenzhou's study on the influence of lactic acid bacteria fermentation on the quality of chili paste. The specific test results are shown in table 2.
TABLE 2 table of nitrite content test results of healthy and delicious chili sauce
| Nitrite content, mg/kg | |
| Example 1 | 0.36 |
| Example 2 | 0.32 |
| Example 3 | 0.33 |
| Example 4 | 0.26 |
| Comparative example 1 | 0.51 |
| Comparative example 2 | 0.40 |
| Example 5 | 0.22 |
| Example 6 | 0.23 |
| Example 7 | 0.19 |
According to the invention, the garlic extract is adopted in the fermentation process of the chili sauce, the permeability of cells of the garlic in the preparation process is enhanced, the internal substances are converted, and the garlic extract is used for the fermentation of the chili sauce, so that the generation of nitrite is reduced, the loss of nutrient substances is reduced, and the effect is better than that of a common garlic extract. In addition, the broccoli extract and/or the white radish extract are added in the preparation process of the pickled garlic, the effect of the pickled garlic extract is better and remarkable, and the broccoli extract and/or the white radish extract can promote the generation of effective components in the garlic.
Test example 3
The healthy and delicious chili pastes prepared in examples and comparative examples were subjected to sensory evaluation. The specific results are shown in Table 3.
A total of 135 tasters, randomly divided into 9 groups of 15 persons, did not eat pungent food 24 hours prior to sensory testing. Evaluation of 2 samples was performed at intervals of 3 minutes or more, the evaluation of the next sample was performed after rinsing with purified water, and the tasters performed sensory evaluation of color, taste, and crispness of the healthy and delicious chili pastes of each example and comparative example.
Sensory scoring criteria:
color: the color is natural bright red, uniform and free of brown stain, and is 20-25 minutes; the color is red, and the brown stain is 15 to 19 minutes slightly; the color is red, and 10-14 parts of brown stain is on the surface; brown color, and serious browning for 0-9 min.
The mouthfeel is as follows: fine tissue, moderate acidity, moderate salty taste, soft taste, prominent spicy taste, 20-25 minutes; the tissue is fine and smooth, the sweet and sour degree is moderate, the hot taste is moderate, 15-19 points; has rough feeling, heavy sour taste, poor softness and slightly foreign taste of 10-14 points; very rough, maladjusted sour and foreign flavor, 0-9 points.
Flavor: the fermentation flavor is strong, no peculiar smell exists, the smell coordination is good, and the score is 20-25; the fermentation fragrance is relatively strong, no peculiar smell exists, the smell coordination is slightly poor, and the score is 15-19; the fermented product has light flavor, peculiar smell and poor smell harmony, and is divided into 10 to 14 parts; no fermentation flavor, peculiar smell and poor smell harmony, and the smell is 0 to 9 minutes.
TABLE 3 sensory Scoring test results Table
| Color/minute | Taste/score | Flavor/score | Total score/minute | |
| Example 1 | 20 | 21 | 20 | 61 |
| Example 2 | 21 | 22 | 21 | 64 |
| Example 3 | 21 | 22 | 21 | 64 |
| Example 4 | 22 | 23 | 22 | 67 |
| Comparative example 1 | 16 | 17 | 15 | 48 |
| Comparative example 2 | 18 | 19 | 17 | 54 |
| Example 5 | 23 | 24 | 24 | 71 |
| Example 6 | 23 | 24 | 23 | 70 |
| Example 7 | 24 | 25 | 25 | 74 |
Claims (9)
1. The preparation method of the healthy and delicious chili sauce is characterized by comprising the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated pepper, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit and 3-5 parts of soaked garlic extract to obtain a material to be fermented, adding 10-15 parts of zymogen liquid into the material to be fermented, stirring for 8-12 minutes, sealing, and fermenting at 25-30 ℃ for 10-20 days to obtain fermented pepper;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
2. The preparation method of the healthy and delicious chili sauce is characterized by comprising the following steps of:
(1) pretreating the peppers: selecting fresh and undamaged red peppers, removing stems, cleaning, draining surface water, sterilizing in water at 95-100 ℃ for 60-90 seconds, taking out, airing, and cutting into 1-5mm fragments to obtain pretreated red peppers;
(2) auxiliary material pretreatment: cleaning Bulbus Allii and rhizoma Zingiberis recens respectively, draining off water on surface, and cutting into 1-2mm squares to obtain Bulbus Allii powder and rhizoma Zingiberis recens powder;
(3) fermentation: mixing 120-180 parts of pretreated chili, 5-10 parts of bruised ginger, 3-6 parts of minced garlic, 5-10 parts of salt, 4-8 parts of honey, 2-4 parts of white sugar, 3-5 parts of white spirit, 3-5 parts of soaked garlic extract and 0.1-0.2 part of fermentation promoter to obtain a material to be fermented, adding 10-15 parts of zymophyte liquid into the material to be fermented, stirring for 8-12 minutes, sealing, and fermenting at 25-30 ℃ for 10-20 days to obtain fermented chili;
(4) and (3) sterilization: sterilizing the fermented chili to obtain the healthy and delicious chili sauce.
3. The method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the sterilization in the step (4) is to pasteurize the fermented chili sauce at 60 to 70 ℃ for 20 to 30 minutes.
4. The method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the fermented bacterial liquid is prepared by the following method, wherein the fermented bacterial liquid comprises the following components in parts by weight: mixing 8-12 parts of water, 0.4-0.6 part of Saccharomyces rouxii, 1.0-2.0 parts of Lactobacillus paracasei and 0.8-1.2 parts of Streptococcus thermophilus, and stirring at 30-35 ℃ for 20-30 minutes to obtain the zymocyte liquid.
5. A method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-3 parts of table salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining off surface water, and pulverizing into blocks of 1-3mm to obtain soaked garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, extracting under reflux at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering, combining filtrates, and concentrating under reduced pressure to 20-30% of the volume to obtain the pickled garlic extract.
6. A method for preparing a healthy and delicious chili sauce according to claim 1 or 2, wherein the pickled garlic extract is prepared by the following method, wherein the parts are all by weight: (1) peeling garlic to obtain garlic cloves, adding 20-30 parts of rice vinegar, 1-2 parts of broccoli extract, 1-2 parts of white radish extract, 1-3 parts of salt, 2-4 parts of white sugar, 0.1-0.5 part of DL-malic acid and 0.01-0.05 part of sucrose fatty acid ester into 8-12 parts of garlic cloves, stirring at 20-30 ℃ for 10-20 minutes, sealing, soaking at 20-30 ℃ for 8-12 days, taking out the garlic cloves, washing with water, draining off surface water, and crushing into blocks of 1-3mm to obtain pickled garlic powder; (2) mixing 8-12 parts of pickled garlic powder with 60-80 parts of ethanol aqueous solution with the volume fraction of 40-60%, extracting under reflux at 60-70 ℃ for 1-3 times, each time for 60-90 minutes, filtering, combining filtrates, and concentrating under reduced pressure to 20-30% of the volume to obtain the pickled garlic extract.
7. A method of preparing a healthy and delicious chili sauce according to any one of claims 1 to 6, wherein the garlic is purple garlic.
8. The method for preparing a healthy and delicious chili sauce according to claim 2, wherein the fermentation accelerator is sodium lactate and/or calcium acetate.
9. A healthy and delicious chili paste, which is characterized by being prepared by the method for preparing a healthy and delicious chili paste according to any one of claims 1 to 8.
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| CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
| CN115886236A (en) * | 2023-02-08 | 2023-04-04 | 秦世品 | Chili sauce and preparation method thereof |
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| CN115886236A (en) * | 2023-02-08 | 2023-04-04 | 秦世品 | Chili sauce and preparation method thereof |
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