CN112515142A - Method for preparing chopped chili pepper - Google Patents
Method for preparing chopped chili pepper Download PDFInfo
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- CN112515142A CN112515142A CN202011298744.8A CN202011298744A CN112515142A CN 112515142 A CN112515142 A CN 112515142A CN 202011298744 A CN202011298744 A CN 202011298744A CN 112515142 A CN112515142 A CN 112515142A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 36
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- 241000894006 Bacteria Species 0.000 description 1
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- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
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- 239000001110 calcium chloride Substances 0.000 description 1
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical class COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 231100000957 no side effect Toxicity 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a pepper treatment method, and particularly discloses a method for preparing chopped pepper. The method comprises the following steps: carrying out vacuum infiltration treatment, draining treatment and seasoning fermentation treatment on the pretreated pepper to obtain the chopped pepper; wherein the vacuum infiltration treatment comprises the step of immersing the pretreated pepper into a solution containing calcium ascorbate and plant pectin methylesterase for vacuum infiltration. The method for preparing the chopped hot pepper can prevent the hot pepper from softening in the processing and fermentation processes, and ensure the original texture of the hot pepper, thereby ensuring the crisp taste of the hot pepper.
Description
Technical Field
The invention relates to a pepper treatment method, in particular to a method for preparing chopped pepper.
Background
Capsicum (Capsicum annuum L), also known as Horn Capsicum, Solanum Capsicum, and fructus Capsici, is a perennial herb of Capsicum of Solanaceae. The planting area of the pepper in 2018 is about 199 million hectares globally, the annual yield is 3677 million tons, and the yield and the benefit are increased continuously. The capsicum contains abundant capsaicin compounds, capsorubin, polyphenol, carotenoid, Vc and the like, and has high nutrition, functions and medicinal values. Fresh peppers have a high water content and are easily rotten and deteriorated after picking, and the commodity value is reduced, so the peppers are often processed into products in various ways, such as drying, pickling, oil preparation, soaking and the like.
The chopped chili is a special fermented chili product processed by utilizing the natural fermentation of lactic acid bacteria and combining the preservation effect of salt, and is well received by consumers due to the characteristics of strong fermentation aroma, sour, hot and delicious taste, appetite promotion, digestion assistance and the like. However, during the fermentation of chopped peppers, microorganisms produce plant cell wall degrading enzymes such as cellulase, xylanase, pectate lyase, polygalacturonase, etc., which degrade pectin, cellulose and hemicellulose in cell walls, lowering the texture of chopped peppers, causing them to soften. Therefore, reducing the softening of chopped hot peppers is one of the important factors for improving the quality of chopped hot peppers. The method for controlling the softening of the peppers adopted at present is not obvious in improvement of the brittleness of the peppers. After fermentation, the pepper cannot have good brittleness, so that the taste of the chopped pepper is influenced.
Disclosure of Invention
The invention aims to solve the technical problem of the prior art and provides the method for preparing the chopped chili pepper, and the chopped chili pepper obtained by the preparation method can ensure that the chili pepper still has good crispness after fermentation treatment, so that the crispy taste of the chili pepper after the fermentation treatment is ensured.
In order to solve the technical problem, the invention provides a method for preparing chopped chili pepper, which comprises the following steps:
carrying out vacuum infiltration treatment, draining treatment and seasoning fermentation treatment on the pretreated pepper to obtain the chopped pepper;
wherein the vacuum infiltration treatment comprises immersing the pretreated pepper into a solution containing calcium ascorbate and plant Pectin Methylesterase (PME) for vacuum infiltration.
Preferably, the vacuum infiltration condition at least satisfies: the temperature is 25-45 deg.C, absolute pressure is 5-30kPa, and time is 5-20 min.
Further preferably, the vacuum infiltration condition at least satisfies: the temperature is 30-40 deg.C, the absolute pressure is 10-20kPa, and the time is 8-15 min.
Preferably, in the solution containing calcium ascorbate and plant pectin methylesterase, the concentration of the calcium ascorbate is 10-13mmol/L, and the concentration of the plant pectin methylesterase is 0.02-0.4U/mL.
Preferably, the pretreatment includes washing, air-drying and cutting.
Further preferably, the cleaning comprises placing the pepper in water with ozone concentration of 0.5-3mg/L for ultrasonic cleaning;
the ultrasonic cleaning conditions at least satisfy: the temperature is 10-15 deg.C, and the time is 2-4 min.
Preferably, the air-drying condition at least satisfies: the wind speed is 0.5-1.5m/s, the temperature is 10-15 ℃, and the time is 0.5-1 h.
Preferably, the pretreatment further comprises screening the peppers before the washing, wherein the screened peppers have no mechanical scars or diseases and insect pests.
Further preferably, the condition of the draining treatment at least satisfies: the time is 10-20 min.
Preferably, the seasoning fermentation treatment comprises the steps of uniformly mixing the drained hot peppers and edible salt, and then placing the mixture in a container for sealing fermentation;
wherein the weight ratio of the hot pepper to the edible salt is 8-12: 1; the fermentation conditions at least satisfy: the temperature is 20-35 deg.C, and the time is 15-40 days.
According to the method for preparing the chopped hot peppers, the hot peppers are soaked into the solution containing the calcium ascorbate and the plant pectin methylesterase for vacuum permeation, so that the calcium ascorbate and the plant pectin methylesterase can smoothly enter the hot peppers, the methyl esterification of high methoxyl pectin in the hot peppers is favorably removed by the plant pectin methylesterase, the cross-linking effect of calcium ions is favorably exerted, the reticular structure of the pectin is maintained, the texture of the chopped hot peppers is kept, the brittleness of the hot peppers is effectively improved, the treatment time can be reduced, and the operation is simple. In addition, the calcium ascorbate and the plant pectin methylesterase are adopted, so that harmful residues are not generated in the treatment process, the quality of the product can be ensured, and the method is green and safe.
Drawings
FIG. 1 is a Scanning Electron Microscope (SEM) image of a pepper that has not been subjected to fermentation treatment;
FIG. 2 is a scanning electron micrograph of fermented peppers;
wherein a is an SEM photograph of a pepper which has not been treated with calcium ions and PME and has not been subjected to fermentation treatment, b is an SEM photograph of a pepper which has not been subjected to fermentation treatment in comparative example 2, c is an SEM photograph of a pepper which has not been subjected to fermentation treatment in comparative example 3, d is an SEM photograph of a pepper which has not been subjected to fermentation treatment in example 6, e is an SEM photograph of a pepper which has not been treated with calcium ions and PME and has been subjected to fermentation treatment (fermentation conditions are the same as those in example 6), f is an SEM photograph of a pepper which has been subjected to fermentation treatment in comparative example 2, g is an SEM photograph of a pepper which has been subjected to fermentation treatment in comparative example 3, and h is an SEM photograph of a pepper which has been subjected to fermentation treatment.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
As described above, the present invention provides a method for preparing chopped chili pepper, comprising the following steps:
carrying out vacuum infiltration treatment, draining treatment and seasoning fermentation treatment on the pretreated pepper to obtain the chopped pepper;
wherein the vacuum infiltration treatment comprises the step of immersing the pretreated pepper into a solution containing calcium ascorbate and plant pectin methylesterase for vacuum infiltration.
According to the invention, the pretreatment can be carried out in a pretreatment mode adopted in the preparation of the chopped pepper in the prior art. The pepper is fresh pepper, and can have better crisp and fresh mouthfeel. The solution containing calcium ascorbate and plant pectin methylesterase is an aqueous solution containing calcium ascorbate and plant pectin methylesterase. The concentrations of calcium ascorbate and plant pectin methylesterase in the solution containing calcium ascorbate and plant pectin methylesterase may also be as provided in the prior art, for example: the concentration of calcium ascorbate can be more than 9mmol/L, and the concentration of plant pectin methylesterase can be 0.02-2U/L. The pressure and temperature settings for the vacuum infiltration can be set by the skilled person based on his own experience. For example: the temperature may be set to 10-60 deg.c and the absolute pressure may be set to less than 95 kPa. And during the vacuum infiltration treatment, the pressure intensity is realized by using a vacuum pump to vacuumize, and after the treatment is finished, the pepper is slowly deflated and then taken out.
The inventor of the invention finds that in the process of preparing the chopped hot pepper, the hot pepper is placed in a solution containing calcium ascorbate and plant pectin methylesterase for vacuum permeation, so that the brittleness of the hot pepper can be effectively improved, and the original crisp taste of the hot pepper is ensured. Meanwhile, the nutrient content of the hot pepper can be ensured. Moreover, the vacuum infiltration method is adopted, so that the treatment time can be reduced, and the operation is simple. Calcium ion is selected from calcium ascorbate, can be used as an antioxidant, can overcome the defects that the traditional calcium chloride is easy to remain and increases the bitter taste, and has the advantages of stability, no sour taste, browning prevention, oxidation resistance and no side effect.
In order to further improve the crisp and tender mouthfeel of the pepper, the vacuum infiltration condition at least satisfies the following conditions: the temperature is 25-45 deg.C, absolute pressure is 5-30kPa, and time is 5-20 min. By limiting the vacuum infiltration condition, the reduction of the brittleness of the peppers in the fermentation process can be effectively reduced, and the crisp, fresh and tender mouthfeel of the peppers can be further improved.
In order to further improve the crisp and tender mouthfeel of the pepper, the vacuum infiltration condition at least satisfies the following conditions: the temperature is 30-40 deg.C, the absolute pressure is 10-20kPa, and the time is 8-15 min.
In order to further improve the crisp and tender mouthfeel of the pepper and reduce the processing time, preferably, the concentration of the calcium ascorbate is 9.5-15mmol/L and the concentration of the plant pectin methylesterase is 0.02-0.4U/mL in the solution containing the calcium ascorbate and the plant pectin methylesterase.
In order to further improve the crisp and tender mouthfeel of the pepper and reduce the processing time, preferably, in the solution containing calcium ascorbate and plant pectin methylesterase, the concentration of the calcium ascorbate is 10-13mmol/L, and the concentration of the plant pectin methylesterase is 0.06-0.2U/mL;
the weight ratio of the pepper to the solution containing calcium ascorbate and plant pectin methylesterase is 1: 1.2-1.8.
Specifically, the weight of the pepper mentioned above refers to the fresh weight of the pepper, and more specifically, refers to the weight of the pepper in a fresh state, i.e., the water content is 72.89 ± 0.37 wt%.
In order to further improve the crispy, fresh and tender mouthfeel of the peppers and also to reduce the treatment time, it is preferable that the pretreatment includes washing, air-drying and cutting.
In order to further improve the crisp and tender mouthfeel of the peppers and reduce the treatment time, preferably, the washing comprises ultrasonic washing of the peppers in water having an ozone concentration of 0.5 to 3 mg/L. The cavitation effect of the ultrasonic wave causes the ozone with strong oxidizing property to rapidly enter the cell membrane of the microorganism so as to oxidize substances in the cell and make the microorganism in the cell lose activity. The method has the advantages of short action time, no need of heating, no residue, green color, and safety.
Specifically, the ozone in the water can be provided by an ozone generator, the ozone generation amount of the ozone generator can be 7-10g/h, and the ozone concentration in the water is determined by setting the time for introducing the ozone. For example, if the amount of water added to the ultrasonic cleaner is 40L, the ozone content in the water should be 20-120mg, and at this time, if the ozone generation amount is set to 10g/h, the ozone needs to be introduced into the water for 7-43s before cleaning.
In order to further improve the crisp and tender mouthfeel of the pepper and reduce the processing time, the ultrasonic cleaning conditions at least satisfy the following requirements: the temperature is 10-15 deg.C, and the time is 2-4 min.
In order to further improve the crisp and tender mouthfeel of the peppers and reduce the processing time, the ultrasonic cleaning conditions preferably satisfy the following conditions: the frequency is 20-60 Hz.
In order to further improve the crisp and tender mouthfeel of the pepper, the air drying condition preferably at least satisfies the following conditions: the wind speed is 0.5-1.5m/s, the temperature is 10-15 ℃, and the time is 0.5-1 h.
According to the invention, the air drying can be realized by a fan, and the limit of the wind speed can also be determined by limiting the rotating speed of the fan. Moreover, the air drying can be carried out indoors or in a greenhouse, and the air drying temperature can be controlled by controlling the temperature in the room or the greenhouse.
In order to further improve the crisp and tender mouthfeel of the peppers and also reduce the processing time, the cutting preferably comprises removing the stems of the peppers and cutting the peppers into blocks or dices. More preferably, the size of the pepper after the cutting process is 0.5cm × 0.5cm-1cm × 1 cm.
In order to further improve the crisp and tender mouthfeel of the peppers, the pretreatment preferably further comprises screening the peppers before the cleaning, wherein the screened peppers have no mechanical damage and no plant diseases and insect pests.
Preferably, the screened peppers have consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical scars or plant diseases and insect pests. Specifically, the screening may be performed according to the rules in the art meeting the above requirements.
In order to further improve the crisp and tender mouthfeel of the peppers, the draining treatment preferably satisfies at least the following conditions: the time is 10-20 min. In particular, the draining process may be carried out on a filter cloth, the gauge of which is selected from 400 mesh in the description of the examples below.
In order to further improve the crisp and fresh taste of the peppers and reduce the processing time, preferably, the seasoning fermentation treatment comprises uniformly mixing the drained peppers and edible salt, and then placing the mixture in a container for sealing fermentation;
wherein the weight ratio of the hot pepper to the edible salt is 8-12: 1; the fermentation conditions at least satisfy: the temperature is 20-35 deg.C, and the time is 15-40 days.
According to the invention, the fermentation can be carried out in a fermentation vat. The sealing mode can adopt water seal or wax seal, preferably water seal, and is healthier and safer. Specifically, if a water seal mode is adopted, water needs to be supplemented every morning and evening regularly to ensure the tightness of the container.
In the specific embodiment of the invention, the seasoned hot pepper is subpackaged into fermentation jars with the diameter of 12.5cm, each jar is filled with 250 +/-10 g of hot pepper, covered and sealed by water for fermentation. The fermentation temperature is maintained at 20-35 deg.C, the fermentation time is 15-40 days, and water is periodically supplemented every morning and evening during the fermentation process to maintain the sealed state of the fermentation jar.
The present invention will be described in detail below by way of examples.
In the following examples, the brittleness of peppers was measured by a texture analyzer, and the test method was: the center of each pepper is measured, 5 points are respectively taken on the front surface and the back surface, the same position is obtained every time as far as possible, and all numerical values are accurately recorded. The texture instrument is available from stable micro systems, UK under the model number TA.XT.plus. Scanning electron microscopy was purchased from zeiss, germany with an instrument model EVO LS 10.
The calcium ascorbate is purchased from chemical reagents of national medicine group, Inc., and has the product number of 5743-28-2; the plant pectin methylesterase is purchased from Sigma company, has the model number of P5400-1KU and the product number of 9025-98-3.
Example 1
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 73 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 12 ℃ and the ozone concentration of 1.5mg/L for ultrasonic cleaning for 3 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 45min at the air speed of 1m/s, and setting the air-drying temperature to be 12 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in 35 deg.C water solution containing calcium ascorbate and plant pectin methylesterase (calcium ascorbate: 11mmol/L, plant pectin methylesterase: 0.1U/mL) for vacuum permeation for 10min, and adopting plastic grid during soaking process to keep capsicum in solution all the time, and controlling absolute pressure of vacuum permeation to be 18 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 10:1, and then placing the mixture in a fermentation jar to be sealed and fermented for 24 days at the temperature of 28 ℃ to obtain the chopped pepper.
Example 2
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 12 ℃ and the ozone concentration of 1.5mg/L for ultrasonic cleaning for 3 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 45min at the air speed of 1m/s, and setting the air-drying temperature to be 12 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in 30 deg.C water solution containing calcium ascorbate and plant pectin methylesterase (calcium ascorbate: 13mmol/L, plant pectin methylesterase: 0.2U/mL) for vacuum permeation for 8min, and adopting plastic grid during soaking process to keep capsicum in solution all the time, and controlling absolute pressure of vacuum permeation to be 20 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 10:1, and then placing the mixture in a fermentation jar to be sealed and fermented for 24 days at the temperature of 28 ℃ to obtain the chopped pepper.
Example 3
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 12 ℃ and the ozone concentration of 1.5mg/L for ultrasonic cleaning for 3 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 45min at the air speed of 1m/s, and setting the air-drying temperature to be 12 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in 40 deg.C water solution containing calcium ascorbate and plant pectin methylesterase (calcium ascorbate: 10mmol/L, plant pectin methylesterase: 0.06U/mL) for vacuum permeation for 15min, and adopting plastic grid during soaking to keep capsicum in solution all the time, and controlling the absolute pressure of vacuum permeation to be 10 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 10:1, and then placing the mixture in a fermentation jar to be sealed and fermented for 24 days at the temperature of 28 ℃ to obtain the chopped pepper.
Example 4
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 10 ℃ and the ozone concentration of 0.5mg/L for ultrasonic cleaning for 4 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 60min at the air speed of 0.5m/s, and setting the air-drying temperature to be 15 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in 25 deg.C water solution containing calcium ascorbate and plant pectin methylesterase (calcium ascorbate: 15mmol/L, plant pectin methylesterase: 0.4U/mL) for 5min under vacuum, and soaking with plastic grid to keep capsicum in solution all the time, and controlling absolute pressure of vacuum permeation to be 30 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 8:1, and then placing the mixture in a fermentation jar to be sealed for fermentation for 15 days at the temperature of 35 ℃ to obtain the chopped pepper.
Example 5
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 15 ℃ and the ozone concentration of 3mg/L for ultrasonic cleaning for 2 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 30min at the wind speed of 1.5m/s, and setting the air-drying temperature to be 10 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in 45 deg.C water solution containing calcium ascorbate and plant pectin methylesterase (calcium ascorbate: 9.5mmol/L, plant pectin methylesterase: 0.02U/mL) for vacuum permeation for 20min, and adopting plastic grid during soaking to keep capsicum in solution all the time, and controlling absolute pressure of vacuum permeation to be 20 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 12:1, and then placing the mixture in a fermentation jar to be sealed and fermented for 40 days at the temperature of 20 ℃ to obtain the chopped pepper.
Example 6
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 10 ℃ and the ozone concentration of 0.5mg/L for ultrasonic cleaning for 4 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 60min at the air speed of 0.5m/s, and setting the air-drying temperature to be 15 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in an aqueous solution containing calcium ascorbate and plant pectin methylesterase at a temperature of 18 ℃ (calcium ascorbate: 15mmol/L and plant pectin methylesterase: 0.4U/mL) at a weight ratio of 1:1 for 5min under vacuum, and adopting a plastic grid in the soaking process to keep the capsicum in the solution all the time, and controlling the absolute pressure of vacuum permeation to be 30 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 8:1, and then placing the mixture in a fermentation jar to be sealed for fermentation for 15 days at the temperature of 35 ℃ to obtain the chopped pepper.
Example 7
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 10 ℃ and the ozone concentration of 0.5mg/L for ultrasonic cleaning for 4 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 60min at the air speed of 0.5m/s, and setting the air-drying temperature to be 15 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in 25 deg.C water solution containing calcium ascorbate and plant pectin methylesterase (calcium ascorbate: 9.4mmol/L, plant pectin methylesterase: 1.3U/mL) for 5min under vacuum, and soaking with plastic grid to keep capsicum in solution all the time, and controlling absolute pressure of vacuum permeation to be 30 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 8:1, and then placing the mixture in a fermentation jar to be sealed for fermentation for 15 days at the temperature of 35 ℃ to obtain the chopped pepper.
Comparative example 1
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 10 ℃ and the ozone concentration of 0.5mg/L for ultrasonic cleaning for 4 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 60min at the air speed of 0.5m/s, and setting the air-drying temperature to be 15 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) soaking treatment: soaking diced capsicum in an aqueous solution containing calcium ascorbate and plant pectin methylesterase at the temperature of 18 ℃ (calcium ascorbate: 15mmol/L and plant pectin methylesterase: 0.4U/mL) at normal pressure for 10h according to the weight ratio of 1:1, and adopting a plastic grid in the soaking process to keep the capsicum in the solution all the time;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 8:1, and then placing the mixture in a fermentation jar to be sealed for fermentation for 15 days at the temperature of 35 ℃ to obtain the chopped pepper.
Comparative example 2
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 10 ℃ and the ozone concentration of 0.5mg/L for ultrasonic cleaning for 4 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 60min at the air speed of 0.5m/s, and setting the air-drying temperature to be 15 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in an aqueous solution containing calcium ascorbate at 18 deg.C (calcium ascorbate: 15mmol/L) at a weight ratio of 1:1 for 5min under vacuum, and maintaining capsicum in the solution by using plastic grid during soaking, and controlling the absolute pressure of vacuum permeation to be 30 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 8:1, and then placing the mixture in a fermentation jar to be sealed for fermentation for 15 days at the temperature of 35 ℃ to obtain the chopped pepper.
Comparative example 3
(1) Screening raw materials: selecting fresh peppers with consistent maturity, regular shape, consistent length, uniform color and no obvious mechanical injury and plant diseases and insect pests in appearance, wherein the initial water content is 78 weight percent, the average single fruit weight is about 1.81g, and the length is about 5.98 cm;
(2) cleaning: placing the pepper screened in the step (1) in water with the temperature of 10 ℃ and the ozone concentration of 0.5mg/L for ultrasonic cleaning for 4 min;
(3) air drying: air-drying the hot pepper obtained in the step (2) for 60min at the air speed of 0.5m/s, and setting the air-drying temperature to be 15 +/-1 ℃;
(4) cutting: removing the base of the hot pepper obtained in the step (3), and cutting the hot pepper into blocks of 1cm multiplied by 1cm to obtain diced hot pepper;
(5) vacuum infiltration treatment: soaking diced capsicum in an aqueous solution containing plant pectin methylesterase at the temperature of 18 ℃ (plant pectin methylesterase: 0.4U/mL) at the weight ratio of 1:1 for 5min in vacuum, adopting a plastic grid in the soaking process to keep the capsicum in the solution all the time, and controlling the absolute pressure of vacuum permeation to be 30 kPa;
(6) draining: draining the hot peppers obtained in the step (5) through 400-mesh filter cloth for 15 min;
(7) seasoning and fermenting: uniformly mixing the pepper obtained in the step (6) with edible salt according to the weight ratio of 8:1, and then placing the mixture in a fermentation jar to be sealed for fermentation for 15 days at the temperature of 35 ℃ to obtain the chopped pepper.
Test example
The chopped peppers obtained in the above examples and comparative examples were subjected to parameter tests to obtain Table 1.
TABLE 1
| Brittleness (kg) after vacuum infiltration | Crispness (kg) after seasoning fermentation | Variation of crispness (kg) | |
| Example 1 | 9.62±0.71 | 8.95±0.51 | -0.67 |
| Example 2 | 9.24±0.66 | 8.38±0.40 | -0.86 |
| Example 3 | 9.14±0.69 | 8.19±0.37 | -0.95 |
| Example 4 | 7.88±0.80 | 6.78±0.40 | -1.1 |
| Example 5 | 7.63±0.55 | 6.57±0.94 | -1.06 |
| Example 6 | 6.03±0.59 | 4.24±0.61 | -1.79 |
| Example 7 | 7.19±0.68 | 6.06±0.38 | -1.13 |
| Comparative example 1 | 5.12±0.76 | 3.88±0.29 | -1.24 |
| Comparative example 2 | 4.87±0.63 | 3.2±0.5 | -1.67 |
| Comparative example 3 | 4.27±0.41 | 2.99±0.37 | -1.28 |
As can be seen from FIGS. 1 and 2, PME was used in conjunction with Ca prior to fermentation2+The microstructure of the vacuum infiltration treated pepper (figure d) is substantially consistent with that of the control group (figure a), the microstructure is maintained in a relatively complete and stable state, and the interior of the pepper has obvious Ca2+And (4) distribution. However, compared with the control group, the test was performed through Ca2+The vacuum infiltration-treated pepper (fig. b) showed surface shrinkage and accumulated a large amount of Ca2+This is in contrast to Ca under vacuum2+Is involved in a large amount of penetration; the surface of the hot pepper (fig. c) treated by PME vacuum infiltration is shriveled, but the shrinkage degree is lower than that of the hot pepper treated by Ca2+Vacuum osmotically treated pepper (fig. b), probably due to its own Ca content2 +PME demethylated high methoxyl pectins can be cross-linked to some extent, thereby maintaining the relative stability of the cell structure. After fermentation, the surface microstructure of each group of hot peppers is damaged to different degrees compared with the surface microstructure of the hot peppers before fermentation. Each vacuum infiltration-treated pepper showed a lower degree of surface microstructure damage, especially for PME-Ca-synergy, than the control (panel e)2+Vacuum osmosis treated Capsici fructus (figure h)) The surface microstructure was maintained in a relatively stable and intact state with low shrinkage, consistent with the change in brittleness of the peppers in table 1.
From table 1, it can be seen that the brittleness of the pepper can be effectively improved by immersing the pepper into a solution containing calcium ascorbate and plant pectin methylesterase, and performing vacuum infiltration treatment on the pepper, and the pepper can also keep better brittleness after seasoning fermentation, which indicates that the method provided by the application can effectively improve the brittleness of the pepper.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. The method for preparing the chopped chili peppers is characterized by comprising the following steps:
carrying out vacuum infiltration treatment, draining treatment and seasoning fermentation treatment on the pretreated pepper to obtain the chopped pepper;
wherein the vacuum infiltration treatment comprises the step of immersing the pretreated pepper into a solution containing calcium ascorbate and plant pectin methylesterase for vacuum infiltration.
2. The method according to claim 1, wherein the vacuum infiltration condition at least satisfies: the temperature is 25-45 deg.C, absolute pressure is 5-30kPa, and time is 5-20 min.
3. The method according to claim 2, wherein the vacuum infiltration condition at least satisfies: the temperature is 30-40 deg.C, the absolute pressure is 10-20kPa, and the time is 8-15 min.
4. The method according to any one of claims 1 to 3, wherein the concentration of the calcium ascorbate is 10 to 13mmol/L and the concentration of the plant pectin methylesterase is 0.02 to 0.4U/mL in the solution comprising the calcium ascorbate and the plant pectin methylesterase.
5. The method according to any one of claims 1-3, wherein the pre-treatment comprises washing, air drying and cutting.
6. The method as claimed in claim 5, wherein the washing comprises ultrasonic washing the capsicum in water having an ozone concentration of 0.5-3 mg/L;
the ultrasonic cleaning conditions at least satisfy: the temperature is 10-15 deg.C, and the time is 2-4 min.
7. The method according to claim 5, wherein the air drying is performed under at least the following conditions: the wind speed is 0.5-1.5m/s, the temperature is 10-15 ℃, and the time is 0.5-1 h.
8. The method of claim 5, wherein the pre-processing further comprises: and before the cleaning, the peppers are screened, and the screened peppers have no mechanical scars or plant diseases and insect pests.
9. A method according to any of claims 1-3, characterized in that the conditions of the draining process at least satisfy: the time is 10-20 min.
10. The method according to any one of claims 1 to 3, wherein the seasoning fermentation treatment comprises uniformly mixing the drained pepper and edible salt, and then placing the mixture in a container for sealed fermentation;
wherein the weight ratio of the hot pepper to the edible salt is 8-12: 1; the fermentation conditions at least satisfy: the temperature is 20-35 deg.C, and the time is 15-40 days.
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| CN114982815A (en) * | 2022-05-31 | 2022-09-02 | 成都嘉鲁鑫川生物科技有限公司 | Method for preparing raw material kohlrabi by utilizing intelligent natural wind-imitating air drying |
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Application publication date: 20210319 |
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