CN112220029A - Method for preparing chili sauce by using chili salt blank - Google Patents
Method for preparing chili sauce by using chili salt blank Download PDFInfo
- Publication number
- CN112220029A CN112220029A CN202011075177.XA CN202011075177A CN112220029A CN 112220029 A CN112220029 A CN 112220029A CN 202011075177 A CN202011075177 A CN 202011075177A CN 112220029 A CN112220029 A CN 112220029A
- Authority
- CN
- China
- Prior art keywords
- salt
- chili
- blank
- lactobacillus
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 145
- 235000015067 sauces Nutrition 0.000 title claims abstract description 86
- 150000003839 salts Chemical class 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 44
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- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
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- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 45
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- 239000008103 glucose Substances 0.000 claims abstract description 10
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- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 8
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- -1 iron ion Chemical class 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 9
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- 239000011780 sodium chloride Substances 0.000 description 3
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- MMXKVMNBHPAILY-UHFFFAOYSA-N ethyl laurate Chemical compound CCCCCCCCCCCC(=O)OCC MMXKVMNBHPAILY-UHFFFAOYSA-N 0.000 description 2
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- HIQIXEFWDLTDED-UHFFFAOYSA-N 4-hydroxy-1-piperidin-4-ylpyrrolidin-2-one Chemical compound O=C1CC(O)CN1C1CCNCC1 HIQIXEFWDLTDED-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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
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- 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
- A23V2400/113—Acidophilus
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- 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
- A23V2400/143—Fermentum
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing chilli sauce by using chilli salt blanks, which comprises the steps of adding water into the chilli salt blanks for soaking to obtain low-salt chilli blanks, adding ethylene diamine tetraacetic acid, potassium dihydrogen phosphate, glucose and soybean whey into the low-salt chilli blanks, uniformly stirring, respectively carrying out activation treatment on lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum, inoculating the activated lactobacillus acidophilus and the self-separated lactobacillus fermentum into a culture medium for multiplication culture, inoculating the pretreated low-salt chilli blanks into the lactobacillus plantarum, the lactobacillus acidophilus and the self-separated lactobacillus fermentum, fermenting, adding spices for seasoning, and carrying out wet superfine grinding treatment on the seasoned fermented chilli blanks to obtain the chilli sauce. The method of the invention adopts three strains for combined fermentation, can realize synergistic interaction, enables the chili sauce to have strong fermentation aroma and oxidation resistance, can also retain the nutrition and the acid, spicy, salty and fresh taste of the chili sauce to the maximum extent, and has important commercial application prospect.
Description
Technical Field
The invention belongs to the technical field of fermented vegetable processing, relates to a method for preparing chili sauce by utilizing chili salt blanks, and particularly relates to a method for preparing the chili sauce by utilizing the chili salt blanks through combined fermentation of three strains.
Background
Vegetable fermentation is an important traditional dominant industry, wherein the production of pepper fermented products dominates, and the fermented pepper products become a new economic growth point in the food industry. At present, the pepper storage mode of enterprises mainly depends on salt blank storage, most of the pepper sauce is processed after the salt blank is desalted, and the pepper sauce is subjected to high-salt pickling and rinsing processes, so that the loss of flavor and taste components is serious, the characteristic flavor of fermented pepper is not generated, the product flavor is far inferior to that of the traditional fermented pepper through the 'fermented' pepper processing mode of adding acid and blending in the later period, the healthy development of the fermented pepper industry is restricted, and the requirement of people on high-quality pepper sauce cannot be met.
The chili sauce processing research mainly comprises the breeding of fermentation strains, the optimization of the process, the analysis of nitrite content and the like. In the aspect of breeding of fermentation strains, the traditional separation culture method is adopted by Zhulong painting and the like to separate lactobacillus plantarum, lactococcus plantarum, bacillus subtilis, bacillus pumilus, desert and the like from fermented chili sauce, 2 lactobacillus with high acid yield and good growth are separated from naturally fermented chili sauce, and the lactobacillus plantarum and the leuconostoc mesenteroides are identified.
The fermentation strain adopted in the existing fermented pepper production is mainly lactobacillus plantarum, the single lactobacillus plantarum has strong acid production capacity, the fermented product has sufficient sour taste, but the problems of single fermentation taste, insufficient fermentation aroma, weak product functionality and the like exist. Meanwhile, the flavor of the product is greatly influenced due to different mixing ratios of the multiple strains. Therefore, screening dominant strains with different functions for compound fermentation is the basis and main factor for producing acid, aroma and probiotic metabolites of pepper, and is also the research and development focus in the field.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for preparing chili sauce by utilizing chili salt blanks, which has the advantages of combined fermentation of three strains, synergistic interaction, strong fragrance and oxidation resistance of the chili sauce and capability of keeping the nutrition, acid, hot, salty and fresh taste of the chili sauce to the maximum extent.
In order to solve the technical problems, the invention adopts the following technical scheme.
A method for preparing chili sauce by using chili salt blank comprises the following steps:
s1, desalting: soaking the pepper salt blank in water to remove partial salt of the pepper salt blank to obtain a low-salt pepper blank, wherein the salt content of the pepper salt blank is 22-23 wt%, and the salt content of the low-salt pepper blank is 5-8 wt%;
s2, preprocessing: adding disodium ethylene diamine tetraacetate, monopotassium phosphate, glucose and soybean whey into the low-salt pepper blank, and uniformly stirring;
s3, culturing strains: respectively activating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum, and respectively inoculating the activated lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum into a culture medium for multiplication culture to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid; the Lactobacillus fermentum is separated from chopped hot pepper, is Lactobacillus fermentum BLHN3(Lactobacillus fermentum BLHN3) and is preserved in China center for type culture collection with the preservation number of CCTCC NO: m2020406;
s4, fermentation and seasoning: inoculating lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid into the pretreated low-salt pepper blank, uniformly stirring, fermenting, and after the fermentation is mature, adding spices for seasoning to obtain a seasoned fermented pepper blank;
s5, crushing: carrying out wet superfine grinding treatment on the seasoned fermented chili blank to obtain chili sauce;
in the above preparation process, the step S2 and the step S3 may be performed in an alternative order or simultaneously.
Preferably, in the step S4, the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1: 3-5, the total inoculation amount is controlled to be 3% -5%, and the concentration of the lactobacillus plantarum bacterial liquid is controlled to be 106cfu/mL～107cfu/mL, the concentration of the lactobacillus acidophilus liquid is controlled to be 106cfu/mL～107cfu/mL, wherein the concentration of the lactobacillus fermentum liquid is controlled to be 106cfu/mL～107cfu/mL, the fermentation temperature is 35-37 ℃, and the fermentation time is 8-10 d.
Preferably, in step S2, the addition amount of disodium edetate is 0.01-0.02% of the mass of the low-salt chili blank, the addition amount of monopotassium phosphate is 0.15-0.2% of the mass of the low-salt chili blank, the addition amount of glucose is 1.0-1.5% of the mass of the low-salt chili blank, and the addition amount of soybean whey is 1.5-2.5% of the mass of the low-salt chili blank.
In the above method for preparing chili sauce using the chili salt blank, preferably, in step S3, the culture medium is a liquid MRS culture medium, the temperature of the incremental culture is 36 to 38 ℃, and the time of the incremental culture is 24 to 36 hours.
Preferably, in the step S3, after the value-added culture, the method further includes performing refrigerated centrifugation, cleaning and bacteria liquid concentration adjustment, wherein the refrigerated centrifugation temperature is 4-6 ℃, the refrigerated centrifugation rotation speed is 5000-6000 rpm, the refrigerated centrifugation time is 15-20 min, the cleaning and the bacteria liquid concentration adjustment are performed by using normal saline, and the obtained lactobacillus plantarum bacteria liquid, lactobacillus acidophilus bacteria liquid and lactobacillus fermentum bacteria liquid are stored in an environment of 4-6 ℃.
In the above method for preparing chili sauce using the chili salt blank, preferably, in step S1, the water is hot water, the amount of the hot water is 2.6-2.8 times of the mass of the chili salt blank, the temperature of the hot water is 60-80 ℃, and the soaking time is 10-12 min.
In the method for preparing chili paste using the chili salt blanks, preferably, in step S1, the quality of the low-salt chili blanks is controlled to be the same as the quality of the chili salt blanks.
Preferably, in step S4, the spices include garlic, ginger, white spirit, light soy sauce and chicken essence, the mass of the garlic is 10% -12% of the mass of the low-salt chili blank, the mass of the ginger is 3% -5% of the mass of the low-salt chili blank, the mass of the white spirit is 1% -3% of the mass of the low-salt chili blank, the mass of the light soy sauce is 1% -3% of the mass of the low-salt chili blank, and the mass of the chicken essence is 0.1% -0.2% of the mass of the low-salt chili blank.
In the method for preparing chili sauce using the chili salt blank, preferably, in step S5, the number of times of wet superfine grinding is 2-3, the rotation speed of the wet superfine grinding is 6000 r/min-9000 r/min, and the particle size of the chili sauce is 30 μm-50 μm.
The method for preparing chili sauce using the chili salt blank preferably further comprises the step S6: bottling the chili sauce, and refrigerating without sterilization to obtain a chili sauce product containing viable bacteria; or bottling the chilli sauce, and sterilizing at the ultrahigh pressure of 300-400 MPa for 20-25 min to obtain the chilli sauce product stored at normal temperature.
Compared with the prior art, the invention has the advantages that:
1. the invention mainly utilizes the technologies of secondary fermentation and aroma enhancement (relative to slight primary fermentation during the preparation of the capsicum blank), superfine grinding, physical sterilization and the like of the capsicum blank, strengthens the high quality and functionality of the fermented chilli sauce, particularly utilizes the acid production of lactobacillus plantarum, the aroma production and oxidation resistance of lactobacillus fermentum and the intestinal tract colonization characteristic of lactobacillus acidophilus to mutually enhance and excite and carry out synergistic fermentation, ensures that each strain can mutually enhance and excite the generation of new volatile components while exerting the respective main effect, scientifically mixes the lactobacillus plantarum, the lactobacillus fermentum and the lactobacillus acidophilus, can play a role in synergistic interaction, has higher fermentation activity and more stable fermentation, obviously improves the flavor and health care function of the capsicum sauce processed by the capsicum blank, and forms a new technology, a new process and a new product of chilli sauce processing, the processing technology of the chili sauce is upgraded, and the problems of insufficient chili fermentation flavor and functionality after the existing salt blank chili is desalted are solved.
2. According to the method, three pure strains are adopted for fermentation, lactobacillus plantarum with good acid production performance, lactobacillus acidophilus which is derived from fermented vegetables and can be planted in intestinal tracts and self-extracted lactobacillus fermentum BLHN3 strains are mixed for fermentation, particularly, the inoculation amount of the self-separated lactobacillus fermentum is increased in proportion, so that the aroma enhancement and oxidation resistance effects of lactobacillus fermentum BLHN3 are fully exerted, the corresponding effects of the lactobacillus plantarum and the lactobacillus acidophilus are improved, the generation of new volatile aroma is stimulated, the aroma quality of the chili sauce is effectively improved, the acid, spicy, salty, fresh and fragrant characteristics of the chili sauce are more intense and hierarchical, and the chili sauce is obviously superior to the chili sauce prepared by the conventional method.
3. The invention controls the weight of the low-salt pepper blank to be the same as that of the pepper salt blank, supplements the lost salt weight through desalted water, increases the water content in the low-salt pepper blank, is very beneficial to the growth of lactic acid bacteria and the product fermentation, and can shorten the fermentation time and enhance the fermentation flavor.
4. According to the method, after the salt blank of the pepper is desalted and before fermentation, a pretreatment process is added, disodium ethylene diamine tetraacetate is added to serve as a water-retaining agent, a food additive potassium dihydrogen phosphate is added to serve as a buffering agent and supplement a K source, a food-grade raw material glucose is added to supplement a C source, and soybean yellow serofluid is added to supplement an N source, so that a good material basis and an environment are provided for pure lactobacillus fermentation, quality improvement and aroma enhancement.
5. According to the method, the fermented chili blank with the good taste is subjected to wet superfine grinding treatment, and the particle size of the chili sauce is controlled to be 30-50 microns, so that the taste is more delicate.
6. The method can process the chili sauce into a live bacterium product without a sterilization process or a normal-temperature product by adopting an ultrahigh pressure sterilization technology, and the nutrition and the fragrance quality of the chili sauce after being fermented by lactic acid bacteria are kept to the greatest extent.
The Lactobacillus fermentum strain (Lactobacillus fermentum) is named as Lactobacillus fermentum BLHN3(Lactobacillus fermentum BLHN3) and is deposited in China center for type culture collection with the preservation number of CCTCC NO: m2020406, the preservation unit address is located at Wuhan university in China, and the preservation date is 8/7/2020.
Drawings
FIG. 1 is a graph showing the variation of the ratio of different strains on sensory scores of a chili paste product in example 1 of the present invention.
Detailed Description
The invention is further described below with reference to the drawings and specific preferred embodiments of the description, without thereby limiting the scope of protection of the invention. The materials and instruments used in the following examples are commercially available unless otherwise specified.
The invention relates to a method for preparing chili sauce by using chili salt blanks, which comprises the following steps:
s1, desalting: soaking the pepper salt blank in water to remove partial salt of the pepper salt blank to obtain a low-salt pepper blank, wherein the salt content of the pepper salt blank is 22-23 wt%, and the salt content of the low-salt pepper blank is 5-8 wt%;
s2, preprocessing: adding disodium ethylene diamine tetraacetate, monopotassium phosphate, glucose and soybean whey into the low-salt pepper blank, and uniformly stirring;
s3, culturing strains: respectively activating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum, and respectively inoculating the activated lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum into a culture medium for multiplication culture to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid; the Lactobacillus fermentum is separated from chopped hot pepper, is Lactobacillus fermentum BLHN3(Lactobacillus fermentum BLHN3) and is preserved in China center for type culture collection with the preservation number of CCTCC NO: m2020406;
s4, fermentation and seasoning: inoculating lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid into the pretreated low-salt pepper blank, uniformly stirring, fermenting, and after the fermentation is mature, adding spices for seasoning to obtain a seasoned fermented pepper blank;
s5, crushing: carrying out wet superfine grinding treatment on the seasoned fermented chili blank to obtain chili sauce;
in the above preparation process, the step S2 and the step S3 may be performed in an alternative order or simultaneously.
S6, bottling the chili sauce (PET bottle) without sterilization to obtain viable chili sauce with shelf life of 2, or performing ultra-high pressure sterilization to obtain high-quality chili sauce with shelf life of 12 months.
In the step S1, hot water is added according to a certain proportion, the temperature of the hot water is 60-80 ℃, the consumption of the hot water is 2.6-2.8 times of the mass of the pepper salt blank, the desalting treatment is carried out for 10-12 min, the salt content of the desalted pepper salt blank is reduced to 5-8%, and the mass of the low-salt pepper blank is controlled to be the same as the mass of the pepper salt blank.
In step S2, the adding amount of the disodium ethylene diamine tetraacetate accounts for 0.01-0.02% of the mass of the low-salt pepper blank, the adding amount of the monopotassium phosphate accounts for 0.15-0.2% of the mass of the low-salt pepper blank, the adding amount of the glucose accounts for 1.0-1.5% of the mass of the low-salt pepper blank, the adding amount of the soybean yellow serofluid accounts for 1.5-2.5% of the mass of the low-salt pepper blank, and all the ingredients are stirred uniformly for later use after being added.
In step S3, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum BLHN3 (self-separation in chopped pepper) are activated respectively, inoculated in liquid MRS culture medium at 36-38 deg.C for 24-36 h, frozen and centrifuged to remove MRS culture medium at 4-6 deg.C, and cooledThe rotation speed of the freezing and centrifuging is 5000-6000 rpm, the time of the freezing and centrifuging is 15-20 min, and the concentration of each bacterial liquid is adjusted to be 10 after the bacterial liquid is washed by normal saline6cfu/mL～107cfu/mL, and refrigerating at 4-6 ℃ for later use.
In step S4, the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1: 3-5, the total inoculation amount is 3% -5%, the fermentation temperature is 35-37 ℃, and the fermentation time is 8-10 days.
In the step S4, the spices include garlic, ginger, liquor, light soy sauce and chicken essence, the mass of the garlic is 10% -12% of that of the low-salt pepper blank, the mass of the ginger is 3% -5% of that of the low-salt pepper blank, the mass of the liquor is 1% -3% of that of the low-salt pepper blank, the mass of the light soy sauce is 1% -3% of that of the low-salt pepper blank, and the mass of the chicken essence is 0.1% -0.2% of that of the low-salt pepper blank.
In step S5, the number of wet superfine grinding is 2-3, the rotation speed of the wet superfine grinding is 6000-9000 r/min, and the particle size of the chilli sauce is 30-50 μm.
In step S6, when the ultra-high pressure sterilization is performed, the treatment pressure during the sterilization is 300MPa to 400MPa, and the sterilization time is 20min to 25 min.
The chili sauce product obtained by the method has the characteristics that: the viable bacteria type product is rich in lactobacillus acidophilus capable of being fixedly planted in intestinal tracts, and the heterotypic lactobacillus-lactobacillus fermentum has strong fermentation aroma and long shelf life of 2 months but high quality; the chili sauce processed under the ultrahigh pressure is rich in metabolites of lactic acid bacteria, the nutrition and fragrance quality of the chili are kept to the maximum extent, and the shelf life of the product is 12 months.
The finished chili sauce obtained by the invention has the following characteristic indexes: the chili sauce has bright red color, uniform and fine sauce body, proper viscosity, sour, spicy, salty and fresh taste and strong fragrance of naturally fermented chili sauce, the water content (g/100g) is less than or equal to 80 percent, the salt (g/100g) is 5 to 8 percent, the total acid is 0.5 to 0.6 percent, and the viable bacteria type product (Lactobacillus plantarum 10)5-6cfu/g, Lactobacillus acidophilus 105-6cfu/g, Lactobacillus fermentum 2X 105-6～3×105-6cfu/g); the ultrahigh-pressure sterilization chili sauce does not containLive bacteria, the other indexes are the same.
The limit of other pollutants is in accordance with the GB 2762 specification, and the limit of pathogenic bacteria is in accordance with the GB 29921 specification.
Example 1
The invention relates to a method for preparing chili sauce by using chili salt blanks, which comprises the following steps:
s1, desalting: adding hot water of 70 ℃ with the mass 2.7 times of that of the salt blank into the pepper salt blank, soaking and desalting for 12min to reduce the salt content of the pepper salt blank after desalting from the initial 22% to 6.57%, and keeping the obtained low-salt pepper blank to the original pepper salt blank.
S2, preprocessing: adding disodium ethylene diamine tetraacetate, monopotassium phosphate, glucose and soybean whey into the low-salt pepper blank before fermentation, wherein the adding amount of the disodium ethylene diamine tetraacetate is 0.01 percent of the mass of the low-salt pepper blank, the adding amount of the monopotassium phosphate is 0.15 percent of the mass of the low-salt pepper blank, the adding amount of the glucose is 1.5 percent of the mass of the low-salt pepper blank, and the adding amount of the soybean whey is 1.5 percent of the mass of the low-salt pepper blank.
S3, culturing strains: activating Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus fermentum BLHN3, respectively, inoculating in liquid MRS culture medium, performing proliferation culture at 36 deg.C for 36 hr, wherein the bacterial liquid concentration is 108cfu/mL, culturing, centrifuging at 4 deg.C for 15min at 5000r/min in a refrigerated centrifuge, removing MRS culture medium, washing with normal saline for 1 time, and regulating the concentration of each bacterial liquid to 106cfu/mL to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid, and refrigerating at 4-6 ℃ for later use.
S4, fermentation and seasoning: and (2) inoculating the pretreated low-salt pepper blank into lactobacillus plantarum liquid, lactobacillus acidophilus liquid and lactobacillus fermentum liquid, wherein the total inoculation amount is 3%, the mass ratio of the lactobacillus plantarum liquid to the lactobacillus acidophilus liquid to the lactobacillus fermentum liquid is 1:4, and fully and uniformly stirring after inoculation. And (3) putting the pretreated low-salt pepper blank inoculated with the strain into a solid fermentation tank for temperature-controlled fermentation at 37 ℃ for 10 days. And mixing garlic, ginger, liquor, light soy sauce and chicken essence into the fermented and matured chili blank, wherein the mass of the garlic is 10% of that of the low-salt chili blank, the mass of the ginger is 3% of that of the low-salt chili blank, the mass of the liquor is 1.5% of that of the low-salt chili blank, the mass of the light soy sauce is 2% of that of the low-salt chili blank, and the mass of the chicken essence is 0.2% of that of the low-salt chili blank to obtain the seasoned fermented chili blank.
S5, superfine grinding: performing wet ultramicro pulverization (specifically wet shearing ultramicro pulverization) on the seasoned fermented chili blank for 3 times at the rotating speed of 8000r/min to obtain chili paste with the particle size of 45 μm.
S6, bottling: bottling and sealing the superfine pulverized chili sauce, and cold storing at 4 deg.C without sterilization to obtain live bacteria chili sauce with shelf life of 2 months, or sterilizing at ultra-high pressure under 380MPa for 25min to obtain sterilized chili sauce with shelf life of 12 months.
In this example, Lactobacillus fermentum is isolated from chopped hot pepper, and the Lactobacillus fermentum is named Lactobacillus fermentum BLHN3(Lactobacillus fermentum BLHN3) and is deposited in the chinese typical culture collection center with the collection number of CCTCC NO: m2020406, the preservation unit address is located at Wuhan university in China, and the preservation date is 8/7/2020.
The lactobacillus has the following characteristics: gram-positive bacteria, physiological and biochemical identification and molecular biological identification are lactobacillus fermentum, and the main biological characteristics are as follows: the bacterial colony is circular, white, smooth and moist, has neat edge and is easy to pick up after being cultured on the inclined plane for 24 hours, phi is 1-2mm, and the cell shape is rod-shaped. The physiological and biochemical characteristics are that gelatin is not liquefied, indole is not produced, contact enzyme is negative, and the optimal growth temperature is 37 ℃. The bacterial 16SrDNA sequence is shown as SEQ NO: 1 is shown.
In this example, Lactobacillus plantarum (Lactobacillus plantarum) has good acid production performance and is purchased from china research institute for food fermentation industry, ltd, No. cic 20242. Lactobacillus acidophilus (Lactobacillus acidophilus) is purchased from the institute of agricultural resources and agricultural division of Chinese academy of agricultural sciences, and numbered ACCC19940, can smoothly pass through the high-acid and high-bile salt environment of the stomach and intestine to reach the intestine, can be used as a dietary supplement factor to normally reproduce in the intestinal tract of a human body, and plays a role in regulating the intestine.
The performance indexes of the chili sauce product prepared by the embodiment are that the chili sauce is bright red in color, uniform and fine in paste body, and moderate in viscosity, and has sour, spicy, salty and fresh taste and strong fragrance of naturally fermented chili sauce. Physical and chemical indexes: 76.5% of water (g/100g), 6.8% of salt (g/100g calculated by sodium chloride), 0.53% of total acid, and 1.5 × 10% of lactobacillus plantarum in viable bacteria type products6cfu/g, Lactobacillus acidophilus 1.2X 106cfu/g, Lactobacillus fermentum 2.6X 106cfu/g。
According to the invention, lactobacillus fermentum BLHN3 is selected to inoculate pepper for fermentation, lactobacillus fermentum BLHN3 is obtained by separating from home-made chopped paprika, the fragrance production capacity is good, the variety of volatile components of the fermented pepper juice is the largest, 37 types are provided, the total ester content of the volatile components of the fermented pepper is 33.37% (the total ester content of the fermented pepper by other strains is less than 28.1%), wherein the flavor ester content applied to flavoring of fermented food is high, such as 4.03% of ethyl linolenate, 2.18% of ethyl linoleate, 3.43% of ethyl caprylate and 7.07% of ethyl lactate, the content of the volatile components of the esters is obviously higher than that of the other strains, and the pepper product fermented by lactobacillus fermentum BLHN3 has special grease fragrance. In addition, the applicant also found that the lactobacillus fermentum BLHN3 used in this example exhibited strong antioxidant capacity in both the somatic cells and the cell-free extract, such as the iron ion reducing capacity of the somatic cells 61.87% ± 0.68%, and the iron ion reducing capacity of the cell-free extract 43.81% ± 0.44%; the DPPH free radical clearance rate of the somatic cells is 51.87% + -0.63%, the DPPH free radical clearance rate of the cell-free extract is 31.15% + -0.28%, the superoxide anion free radical clearance rate of the somatic cells is 43.12% + -0.25%, and the superoxide anion free radical clearance rate of the cell-free extract is 24.58% + -0.33%; the hydroxyl radical clearance rate of the thallus cells is 35.63% + -0.30%, and the hydroxyl radical clearance rate of the cell-free extract is 27.53% + -0.31%. Therefore, the lactobacillus fermentum has strong oxidation resistance, the fermented product of the strain with good oxidation resistance is rich in thalli and metabolites, the fermented product has strong oxidation resistance, and can remove singlet oxygen and free radicals causing human aging and slow down human aging.
The invention not only adopts the lactobacillus fermentum BLHN3, but also more importantly, the lactobacillus fermentum BLHN3 is combined with the lactobacillus plantarum and the lactobacillus acidophilus to ferment the low-salt pepper blank together, the lactobacillus plantarum, the lactobacillus acidophilus and the lactobacillus fermentum have different fermentation characteristics, the effects are different in the fermentation process of the low-salt pepper blank, and simultaneously, rules of mutual competition, antagonism and the like exist among different strains, so that different strain combinations and strain proportions have larger influence on the acidity, aroma and sensory effect of the product. The three strains are selected for mixed fermentation of the low-salt pepper blank, so that the original fermentation characteristics of the three strains can be exerted, and the three strains can be mutually promoted, so that the main fermentation characteristics of the strains are promoted, and the original unobvious effect is exerted. For example, a single lactobacillus fermentum product has lower acid production and less types of volatile aroma components in the same fermentation time; the volatile aroma components obtained by mixing and fermenting three strains (lactobacillus acidophilus, lactobacillus plantarum and lactobacillus fermentum) are as high as 41, and the types and the contents of the volatile components are obviously higher than those of a fermented product of a comparative example 1 (non-inoculated bacteria) and a fermented product of a comparative example 2 (lactobacillus acidophilus and lactobacillus plantarum) and an independent fermented product of the three strains. Three strains are mixed to ferment the low-salt-content chili, the proportion of the original part of volatile aroma components is enhanced due to the mutual assistance and promotion among the strains, and the volatile aroma components are newly added: cyclohexene (0.37%), ethyl octanoate (5.28%), ethyl 2-phenylethyl alcohol (5.59%), ethyl decanoate (2.77%), ethyl dodecanoate (1.97%), isopropyl myristate (0.44%), ethyl cis 9, 12-octadecadienoate (1.19%), ethyl cis 9,12, 15-octadecatrienoate (2.33%), and these components or proportions are not available in the presence of all three bacteria alone.
The pepper product fermented by the three strains presents rich grease fragrance and sauce fragrance which are obviously superior to the fragrance of the lactobacillus fermentum, and the fact that the fragrance of the lactobacillus fermentum is obviously promoted by the other two strains is proved, meanwhile, volatile fragrance components contain unsaturated fatty acid esters such as cis-9, 12-octadecadienoic acid ethyl ester and cis-9, 12, 15-octadecatrienoic acid ethyl ester, and the oxidation resistance of the fermented product is further enhanced.
In the invention, the total inoculation amount is 3%, when the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1:1:1, 1:1:2, 1:1:3, 1:1:4 and 1:1:5 respectively, as shown in figure 1, the synergistic capability of the three bacteria is enhanced along with the increase of the ratio of the lactobacillus fermentum, the product fragrance is enhanced, the acid production capability, the adaptability to gastrointestinal tracts, the oxidation resistance and the like are enhanced and balanced, and the overall sensory score is in an increasing trend. Therefore, the lactobacillus plantarum, the lactobacillus acidophilus and the lactobacillus fermentum can generate a synergistic effect, so that the comprehensive sensory score of the chilli sauce is obviously increased.
Comparative example 1
A traditional method for preparing chili sauce comprises the following steps:
1) desalting a chili salt blank: adding 70 deg.C hot water 0.83 times of the salt blank of Capsici fructus, desalting for 15min to reduce salt content to 12%.
2) Seasoning: adding lactic acid into the desalted chili salt blank, and adding adjuvants such as Bulbus Allii, rhizoma Zingiberis recens, Chinese liquor, light soy sauce, etc.
3) Crushing: grinding the fermented chili blank with the regulated flavor for 2 times by a colloid mill at the rotation speed of 2500r/min, wherein the particle size of the chili sauce is 100 μm.
4) Bottling and pasteurizing: bottling and sealing the chili sauce, and pasteurizing at 85 deg.C for 20min to obtain the final product.
The obtained chili sauce is bright red, has uniform sauce body, and has sour, spicy, salty taste and no fermentation aroma.
Physical and chemical indexes: 78.6% of water (g/100g), 10.5% of common salt (calculated as sodium chloride, g/100g) and 0.30% of total acid.
Comparative example 2
A method for preparing a chili paste using a chili salt base, which is substantially the same as the method of example 1, except that: and (2) inoculating the pretreated low-salt pepper blank into lactobacillus plantarum liquid and lactobacillus acidophilus liquid, wherein the total inoculation amount is controlled to be 3%, and the mass ratio of the lactobacillus plantarum liquid to the lactobacillus acidophilus liquid is 1: 1.
Through detection, the chili sauce prepared by the comparative example has bright red colorThe chili sauce is uniform and fine, has moderate viscosity and has sour, spicy and salty tastes, but has lighter fermentation flavor and 32 types of volatile aroma components measured compared with the chili sauce product in the example 1, the newly added volatile aroma components in the example 1 are not contained, the moisture content (g/100g) is 77.3 percent, the salt (g/100g) is 6.70 percent and the total acid content is 0.50 percent, and the lactobacillus plantarum in the live bacterial type product is 4.2 multiplied by 106cfu/g, Lactobacillus acidophilus 3.9X 106cfu/g。
In conclusion, the method disclosed by the invention comprises the steps of desalting the chilli salt blank, adding the water-retaining agent, supplementing the C source, the N source and the K source, inoculating pure lactic acid bacteria with the functions of producing fragrance, resisting oxidation, producing acid, regulating intestines and stomach and the like, mixing, performing synergistic fermentation, adding seasoning into the fermented chilli blank, seasoning, performing wet superfine grinding to obtain the chilli sauce, bottling the non-sterilized live bacteria-containing chilli sauce or performing ultrahigh pressure cold sterilization, remarkably improving the strong flavor and the health-care function of the chilli sauce, and effectively promoting the quality of the chilli sauce.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention are still within the scope of the protection of the technical solution of the present invention.
Sequence listing
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cctggtctgc aactgacgct gagactcgaa agcatgggta gcgaacagga ttagataccc 780
tggtagtcca tgccgtaaac gatgagtgct aggtgttgga gggtttccgc ccttcagtgc 840
cggagctaac gcattaagca ctccgcctgg ggagtacgac cgcaaggttg aaactcaaag 900
gaattgacgg gggcccgcac aagcggtgga gcatgtggtt taattcgaag ctacgcgaag 960
aaccttacca ggtcttgaca tcttgcgcca accctagaga tagggcgttt ccttcgggaa 1020
cgcaatgaca ggtggtgcat ggtcgtcgtc agctcgtgtc gtgagatgtt gggttaagtc 1080
ccgcaacgag cgcaaccctt gttactagtt gccagcatta agttgggcac tctagtgaga 1140
ctgccggtga caaaccggag gaaggtgggg acgacgtcag atcatcatgc cccttatgac 1200
ctgggctaca cacgtgctac aatggacggt acaacgagtc gcgaactcgc gagggcaagc 1260
aaatctctta aaaccgttct cagttcggac tgcaggctgc aactcgcctg cacgaagtcg 1320
gaatcgctag taatcgcgga tcagcatgcc gcggtgaata cgttcccggg ccttgtacac 1380
accgcccgtc acaccatgag agtttgtaac acccaaagtc ggtgggggta accttttagg 1440
agccagcc 1448
Claims (10)
1. A method for preparing chili sauce by using chili salt blanks is characterized by comprising the following steps:
s1, desalting: soaking the pepper salt blank in water to remove partial salt of the pepper salt blank to obtain a low-salt pepper blank, wherein the salt content of the pepper salt blank is 22-23 wt%, and the salt content of the low-salt pepper blank is 5-8 wt%;
s2, preprocessing: adding disodium ethylene diamine tetraacetate, monopotassium phosphate, glucose and soybean whey into the low-salt pepper blank, and uniformly stirring;
s3, culturing strains: respectively activating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum, and respectively inoculating the activated lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum into a culture medium for multiplication culture to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid; the lactobacillus fermentum is separated from chopped hot pepper, is lactobacillus fermentum BLHN3(Lactobacillus fermentum BLHN3) and is preserved in China center for type culture Collection, and the preservation number is CCTCC NO: m2020406;
s4, fermentation and seasoning: inoculating lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid into the pretreated low-salt pepper blank, uniformly stirring, fermenting, and after the fermentation is mature, adding spices for seasoning to obtain a seasoned fermented pepper blank;
s5, crushing: carrying out wet superfine grinding treatment on the seasoned fermented chili blank to obtain chili sauce;
in the above preparation process, the step S2 and the step S3 may be performed in an alternative order or simultaneously.
2. The method for preparing chili sauce using chili salt blank according to claim 1, wherein in step S4, the mass ratio of Lactobacillus plantarum bacterial liquid to Lactobacillus acidophilus bacterial liquid to Lactobacillus fermentum bacterial liquid is 1: 3-5, the total inoculation amount is controlled to be 3% -5%, and the concentration of Lactobacillus plantarum bacterial liquid is controlled to be 106cfu/mL～107cfu/mL, the concentration of the lactobacillus acidophilus liquid is controlled to be 106cfu/mL～107cfu/mL, wherein the concentration of the lactobacillus fermentum liquid is controlled to be 106cfu/mL～107cfu/mL, the fermentation temperature is 35-37 ℃, and the fermentation time is 8-10 d.
3. The method for preparing chili sauce using chili salt blank according to claim 1, wherein in step S2, the amount of the disodium edetate added is 0.01-0.02% of the mass of the low-salt chili blank, the amount of the monopotassium phosphate added is 0.15-0.2% of the mass of the low-salt chili blank, the amount of the glucose added is 1.0-1.5% of the mass of the low-salt chili blank, and the amount of the soybean whey added is 1.5-2.5% of the mass of the low-salt chili blank.
4. The method for preparing chili sauce using chili salt blank according to claim 1, wherein in step S3, the culture medium is liquid MRS culture medium, the temperature of the enrichment culture is 36-38 ℃, and the time of the enrichment culture is 24-36 h.
5. The method for preparing chili sauce using chili salt blank according to claim 4, wherein the step S3 further comprises freeze centrifugation, cleaning and bacteria liquid concentration adjustment after the value-added culture, wherein the temperature of the freeze centrifugation is 4-6 ℃, the rotation speed of the freeze centrifugation is 5000-6000 rpm, the time of the freeze centrifugation is 15-20 min, the cleaning and the bacteria liquid concentration adjustment are performed by using normal saline, and the obtained lactobacillus plantarum bacteria liquid, lactobacillus acidophilus bacteria liquid and lactobacillus fermentum liquid are stored in an environment of 4-6 ℃.
6. The method for preparing chili sauce using chili salt blank according to any of claims 1 to 5, wherein the water is hot water, the amount of the hot water is 2.6 to 2.8 times of the mass of the chili salt blank, the temperature of the hot water is 60 to 80 ℃, and the soaking time is 10 to 12min in step S1.
7. The method of preparing a chili paste using chili salt blanks as claimed in claim 6, wherein in the step S1, the quality of the low-salt chili blanks is controlled to be the same as the quality of the chili salt blanks.
8. The method for preparing chili sauce by using chili salt blanks as claimed in any one of claims 1 to 5, wherein in the step S4, the spices comprise garlic, ginger, liquor, light soy sauce and chicken essence, the mass of the garlic is 10% -12% of the mass of the low-salt chili blanks, the mass of the ginger is 3% -5% of the mass of the low-salt chili blanks, the mass of the liquor is 1% -3% of the mass of the low-salt chili blanks, the mass of the light soy sauce is 1% -3% of the mass of the low-salt chili blanks, and the mass of the chicken essence is 0.1% -0.2% of the mass of the low-salt chili blanks.
9. The method for preparing chili paste using chili salt blank according to any of claims 1 to 5, wherein in step S5, the number of wet micronization is 2 to 3, the rotation speed of the wet micronization is 6000 to 9000r/min, and the particle size of chili paste is 30 to 50 μm.
10. The method for preparing chili paste using chili salt blank according to any one of claims 1 to 5, further comprising the step S6: bottling the chili sauce, and refrigerating without sterilization to obtain a chili sauce product containing viable bacteria; or bottling the chilli sauce, and sterilizing at the ultrahigh pressure of 300-400 MPa for 20-25 min to obtain the chilli sauce product stored at normal temperature.
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