CN112806550A

CN112806550A - Preparation method of fresh pepper seasoning

Info

Publication number: CN112806550A
Application number: CN202110158561.4A
Authority: CN
Inventors: 李德建; 李顺; 周德才; 李昂; 张丽; 赵欠; 倪江; 王艺谋
Original assignee: Chongqing Dezhuang Agricultural Products Development Co ltd
Current assignee: Chongqing Dezhuang Agricultural Products Development Co ltd
Priority date: 2021-02-04
Filing date: 2021-02-04
Publication date: 2021-05-18

Abstract

The invention relates to the field of seasoning preparation, in particular to a preparation method of a fresh pepper seasoning, which comprises the following steps of: chopping the pepper to obtain chopped pepper; mixing crushed pepper, water, white spirit, monosodium glutamate, ginger powder, isolated soy protein and sodium alginate to obtain a fermentation raw material mixture; then adding fermentation strains into the fermentation raw material mixture, and obtaining the fermented chilli sauce through anaerobic fermentation. The technical problem that the nutritive value and the sensory value of the fermented pepper cannot be simultaneously improved can be solved, and the method can be applied to pepper fermentation and practical operation of development and production of related seasonings.

Description

Preparation method of fresh pepper seasoning

Technical Field

The invention relates to the field of seasoning preparation, and in particular relates to a preparation method of a fresh pepper seasoning.

Background

The pepper (Capsicum annuum L.), also called peppers, pepper, Capsicum, chili pepper and the like, is originally produced in tropical areas in the south and the middle America, is introduced into China and has a history of more than four hundred years so far, is planted in all parts of China at present, and is an indispensable spicy food for people in the northwest and the southwest. The fresh pepper contains high content of vitamin C and protein, and trace elements such as iron, phosphorus, calcium, nicotinic acid, riboflavin and carotene are also present in the fresh pepper in a large amount. Meanwhile, capsaicin and its homologues in pepper and capsanthin such as capsorubin, trace capsorubin, cryptoxanthin, lutein and the like have important medicinal value and edible value.

In the prior art, the capsicum is often treated by a lactic acid fermentation method, and lactic acid bacteria utilize capsicum raw materials in the metabolic process to metabolize and synthesize some nutrient elements and generate organic acid, so that the nutritive value of a fermented product is improved. The fermentation process can also generate some flavor substances, improve the sensory value of the chili, and obtain the fermented chili sauce with strong mellow flavor and good taste feeling. However, the two beneficial effects of improving the nutritive value and the sensory value brought by pepper fermentation cannot be organically unified. The capsicum is fermented to the optimal sensory state, and the nutritional value of the capsicum is not in the optimal state because of long fermentation time. There is a great need to find a method capable of simultaneously improving the nutritional value and the sensory value of fermented peppers so as to widen the application prospect of the fermented peppers and improve the application value of the fermented peppers.

Disclosure of Invention

The invention aims to provide a preparation method of a fresh pepper seasoning, which is used for solving the technical problem that the nutritive value and the sensory value of fermented peppers cannot be simultaneously improved.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of a fresh pepper seasoning comprises the following steps of: chopping the pepper to obtain chopped pepper; mixing crushed pepper, water, white spirit, monosodium glutamate, ginger powder, isolated soy protein and sodium alginate to obtain a fermentation raw material mixture; then adding fermentation strains into the fermentation raw material mixture, and obtaining the fermented chilli sauce through anaerobic fermentation.

The principle and the advantages of the scheme are as follows: under the condition of anaerobic fermentation of fermentation strains, the cell structure of the pepper is destroyed, cell dehydration and cell autolysis occur, the cell wall is partially decomposed, and the contents (protein, fat and sugar) are dissolved and partially decomposed. Substances in the chili cells form various flavor substances such as esters, aldehydes and the like under the action of anaerobic fermentation, and special fragrance is given to the fermented chili sauce. The formation of flavors requires a longer fermentation time, but too long a fermentation time results in the loss of nutrients. For example, the inventors have found that the antioxidant property of capsicum (particularly after adding a flavoring such as white spirit) is improved after anaerobic fermentation for a certain period of time (about 25 days), but the flavor of the fermented chili paste formed at this time is not sufficiently formed, resulting in unsatisfactory sensory evaluation. In order to enhance the flavor of fermented chili paste and extend the fermentation time, the sensory evaluation of fermented chili paste is improved, but the antioxidant ability thereof is decreased. Thus, the traditional pepper fermentation process is difficult to organically unify the nutritional value and the sensory value. Through a great deal of research on a pepper fermentation system, the inventor finds that a certain amount of soybean protein isolate and sodium alginate are added into a fermentation raw material, so that the reduction of the oxidation resistance of the fermented pepper sauce in a long-time fermentation process can be relieved to a certain extent, and finally, the oxidation resistance of the fermented pepper sauce can be maintained in a more ideal state while the fermented pepper sauce obtains more ideal sensory evaluation. The use of the soy protein isolate and the sodium alginate can reduce the damage of substances with oxidation resistance (such as vitamin C) in the fermentation process, thereby delaying the reduction of the oxidation resistance of the fermented chilli sauce along with the fermentation process. In addition, the soybean protein isolate and the sodium alginate used in the scheme can be used as food additives to improve the nutritional value of food and exert the effect of a stabilizer, but in the scheme, the two substances play a role in maintaining the oxidation resistance of the food. In the scheme, due to the addition of the two substances, the nutrient components of the pepper cannot be greatly damaged due to fermentation, so that the oxidation resistance of the pepper is maintained. Also, the use of the soy protein isolate and sodium alginate alone does not greatly affect the antioxidant properties of the fermented chili paste, but the combined use of the two substances can maintain the antioxidant properties of the fermented chili paste for a longer fermentation time. In addition, the soybean protein isolate and the sodium alginate are safe and nontoxic, so that the fermented chili sauce has higher safety and wider application prospect.

Further, the mass ratio of the crushed pepper, the water, the white spirit, the monosodium glutamate, the ginger powder, the isolated soy protein and the sodium alginate is 6.0:3.5:0.5:0.3:0.2:1.0: 0.2.

By adopting the scheme, the raw materials in the proportion can ensure that the fermented chilli sauce obtained by fermentation has mellow and strong flavor and appropriate spicy and sour taste; and the soybean protein isolate and the sodium alginate in the proportion are added, so that the oxidation resistance of the fermented chilli sauce can be better maintained.

Further, the fermentation strain comprises lactobacillus plantarum and lactobacillus acidophilus.

By adopting the scheme, the lactobacillus plantarum and the lactobacillus acidophilus are common lactobacillus and are easy to purchase and culture, the lactobacillus plantarum and the lactobacillus acidophilus are used for carrying out anaerobic fermentation on the chili, the scheme is simple and easy to implement, and the fermented chili sauce with the nutritional value and the sensory value meeting the requirements can be obtained.

Further, the mass ratio of lactobacillus plantarum to lactobacillus acidophilus was 1: 1.

By adopting the scheme, the lactobacillus plantarum and the lactobacillus acidophilus in the mass ratio can ensure the synergistic effect between the two bacteria, and the substances in the pepper can be fermented into various flavor substances.

Further, the addition amount of the fermentation strain is 3% of the mass of the fermentation raw material mixture.

By adopting the scheme, the inoculation amount can ensure that the materials are fully fermented.

Further, the temperature of the anaerobic fermentation is 28-38 ℃, and the time is 35-45 days.

By adopting the scheme, the temperature and the time can ensure that enough flavor substances are formed in the obtained fermented chilli sauce, so that the fermented chilli sauce is in an optimal state in sensory evaluation; and the temperature and time can ensure that the antioxidant performance of the obtained fermented chilli sauce is in the best state.

Further, the preparation step of the fermented chili sauce further comprises a seasoning preparation step after the preparation step of the fermented chili sauce: mixing fermented chilli sauce, brown sugar, soy sauce powder, yellow wine, green zanthoxylum oil, beef flavor paste, garlic powder and water to obtain a mixed material; and (3) after the mixed material is fried, adding a modified starch aqueous solution, and boiling to obtain the fresh pepper seasoning.

By adopting the scheme, the fermented chilli sauce and other materials are mixed and fried, so that the fresh chilli seasoning with good flavor and rich taste sense can be obtained.

Further, in the preparation step of the seasoning, the mass ratio of the fermented chilli sauce, the brown sugar, the soy sauce powder, the yellow wine, the green zanthoxylum oil, the beef flavor paste, the garlic powder, the water and the modified starch aqueous solution is 4-6:7-9:4-6:1-2:1-2:1-2:0.5-1:4-7: 5.

By adopting the scheme, the fresh pepper seasoning with rich mouthfeel can be obtained.

Further, the modified starch aqueous solution is formed by uniformly stirring 3 parts of modified starch and 2 parts of water.

By adopting the scheme, the viscosity of the obtained modified starch aqueous solution is proper after the modified starch aqueous solution is heated, and the finally obtained fresh pepper seasoning is in a semi-solid state and is convenient for subsequent treatment (such as subpackaging and packaging).

Further, the time for stir-frying the mixed material is 20 min.

By adopting the scheme, the soy sauce powder and the garlic powder can be fully dissolved.

Detailed Description

Example 1

1. Preparation of fermented chili sauce

The present protocol uses two lactic acid bacteria, Lactobacillus plantarum (ATCC No. 14917) and Lactobacillus acidophilus (Lactobacillus acidophilus, ATCC No. 4356) to ferment Capsicum (Capsicum frutescens L.). The specific scheme is as follows:

crushing chilli powder into fragments with the diameter of 0.5cm to obtain crushed chilli (2 kg in total), adding the crushed chilli, water, white spirit, monosodium glutamate, ginger powder, soy protein isolate (CAS: 9010-10-0, food grade) and sodium alginate (CAS: 210888-24-7, food grade) into a conventional anaerobic fermentation tank in the prior art, and uniformly mixing to obtain a fermentation raw material mixture. Wherein the mass ratio of the crushed pepper, the water, the white spirit, the monosodium glutamate, the ginger powder (product standard number: Q/YJL 0001S-2017, Yunan ginger and Happy biotechnology Limited), the isolated soy protein and the sodium alginate is 6.0:3.5:0.5:0.3:0.2:1.0: 0.2. Then, adding a fermentation strain into the fermentation raw material mixture, wherein the addition amount of the fermentation strain is 3% of the mass of the fermentation raw material mixture. The preparation process of the fermentation strain comprises the following steps: respectively inoculating the preserved strains of lactobacillus plantarum and lactobacillus acidophilus to MRS solid culture medium for slant activation, then using MRS solid culture medium (conventional culture dish) for activation, and finally using MRS liquid culture medium for expanded culture to obtain lactobacillus plantarum bacterial liquid and lactobacillus acidophilus bacterial liquid. Wherein the OD values of the lactobacillus plantarum bacterial liquid and the lactobacillus acidophilus bacterial liquid are both 0.7-0.8, and then the lactobacillus plantarum bacterial liquid and the lactobacillus acidophilus bacterial liquid are centrifuged to obtain the bacterial body, so that the lactobacillus plantarum bacterial body and the lactobacillus acidophilus bacterial body are obtained. Mixing the lactobacillus plantarum thallus and the lactobacillus acidophilus thallus in a mass ratio of 1:1 to obtain the fermentation strain. Activation and enlarged culture of the preserved strain are conventional operations in the prior art, and aim to obtain lactobacillus plantarum thallus and lactobacillus acidophilus thallus. When the OD values of the lactobacillus plantarum bacterial liquid and the lactobacillus acidophilus bacterial liquid are both 0.7-0.8, the lactobacillus plantarum and the lactobacillus acidophilus have better activity and are suitable for subsequent fermentation inoculation. And adding fermentation strains into the fermentation raw material mixture to obtain a fermentation system, performing anaerobic fermentation operation on the fermentation system at the temperature of 32 ℃ for 40 days, and obtaining the fermented chilli sauce after the fermentation is finished.

2. Preparation of fresh pepper seasoning

The fermented chili paste was ground with a colloid mill until no distinct granular sensation was observed and used as a raw material, and 2kg of the ground fermented chili paste was used in the preparation of the fresh chili seasoning in this example. Taking 5 parts of ground fermented chilli sauce, 8 parts of brown sugar, 5 parts of soy sauce powder (product standard number: GB30616-2014, Hongjiang Hongyang fragrance corporation, Inc.), 2 parts of yellow wine, 1 part of green zanthoxylum oil, 2 parts of beef flavor paste (product standard number: Q/QY 0007S, Qianyan biotechnology, Inc. in Guangzhou), 0.5 part of garlic powder (product standard number: Q/MCCK0006S, Shanghai good food Co., Ltd.) and 6 parts of water, and uniformly mixing the raw materials to obtain a mixed material. And (3) frying the mixed material with slow fire for 20min until the soy sauce powder and the garlic powder are completely melted in the pot and the volume of the mixed material is reduced by about 20%, pouring 5 parts of modified starch aqueous solution at a constant speed, wherein the modified starch aqueous solution is formed by uniformly stirring 3 parts of modified starch and 2 parts of water. And then frying for 1min until the pot is boiled and the fire is turned off by big bubbles, thus obtaining the fresh pepper seasoning.

Example 2

This embodiment is basically the same as embodiment 1 except that: the anaerobic fermentation temperature is 28 ℃, the fermentation time is 35 days, and after the fermentation is finished, the fermented chilli sauce is obtained. The fresh pepper seasoning is prepared from the following materials in proportion: 4 parts of ground fermented chilli sauce, 7 parts of brown sugar, 4 parts of soy sauce powder, 1 part of yellow wine, 1 part of green zanthoxylum oil, 1 part of beef flavor paste, 0.5 part of garlic powder and 4 parts of water, and the raw materials are mixed and fried.

Example 3

This embodiment is basically the same as embodiment 1 except that: the anaerobic fermentation temperature is 38 ℃, the fermentation time is 45 days, and after the fermentation is finished, the fermented chilli sauce is obtained. The fresh pepper seasoning is prepared from the following materials in proportion: 6 parts of ground fermented chilli sauce, 9 parts of brown sugar, 6 parts of soy sauce powder, 2 parts of yellow wine, 2 parts of green zanthoxylum oil, 2 parts of beef flavor paste, 1 part of garlic powder and 7 parts of water, and the raw materials are mixed and fried.

Examples of the experiments

The scheme is researched aiming at the preparation method of the fermented chilli sauce, the preparation method of the fermented chilli sauce refers to the example 1, and for the convenience of research, the experimental example reduces the fermentation system in the example 1, ferments 0.5kg of broken chilli, selects a smaller fermentation tank for experiment, and adjusts part of process parameters. The parameter conditions of each experimental group of this experimental example are as follows (all experimental groups are set to 3 replicates):

experimental group 1: the mass ratio of the crushed pepper, water, white spirit, monosodium glutamate, ginger powder, isolated soy protein and sodium alginate is 6.0:3.5:0.5:0.3:0.2:1.0:0.2, the addition amount of the fermentation strain is 3%, the fermentation temperature is 32 ℃, and the fermentation time is 50 days, so that the fermented chili sauce is obtained.

Experimental group 2: the fermentation time was 45 days, essentially the same as in experimental group 1.

Experimental group 3: the fermentation time was 40 days, essentially the same as in experimental group 1.

Experimental group 4: the fermentation time was 30 days, essentially the same as in experimental group 1.

Experimental group 5: the fermentation time was 25 days, essentially the same as in experimental group 1.

Experimental group 6: the fermented chili sauce is obtained by adding no soybean protein isolate and sodium alginate into the experimental group, wherein the mass ratio of the broken peppers to the water to the white spirit to the monosodium glutamate to the ginger powder is 6.0:3.5:0.5:0.3:0.2, the addition amount of the fermentation strain is 3%, the fermentation temperature is 32 ℃, and the fermentation time is 40 days.

Experimental group 7: the fermentation time was 30 days, essentially the same as in experimental group 6.

Experimental group 8: the fermentation time was 25 days, essentially the same as in experimental group 6.

Experimental group 9: the fermentation time was 15 days, essentially the same as in experimental group 6.

Experimental group 10: sodium alginate is not added in the experimental group, and the mass ratio of the broken pepper, water, white spirit, monosodium glutamate, ginger powder and isolated soy protein is 6.0:3.5:0.5:0.3:0.2:1.0, the addition of the fermentation strain is 3 percent, the fermentation temperature is 32 ℃, and the fermentation time is 40 days, so as to obtain the fermented chilli sauce.

Experimental group 11: in the experimental group, no soybean protein isolate is added, and the mass ratio of the crushed pepper, water, the white spirit, the monosodium glutamate, the ginger powder and the sodium alginate is 6.0:3.5:0.5:0.3:0.2: 0.2, the addition amount of the fermentation strain is 3 percent, the fermentation temperature is 32 ℃, and the fermentation time is 40 days, so as to obtain the fermented chilli sauce.

Experimental group 12: the experimental group only fermented the crushed peppers, the mass ratio of the crushed peppers to water was 6.0:3.5, the addition amount of the fermentation strain was 3%, the fermentation temperature was 32 ℃, and the fermentation time was 40 days, so as to obtain the fermented chili sauce.

The fermented chili pastes obtained from the experimental groups 1 to 12 were subjected to the antioxidant ability test and the sensory evaluation. The antioxidant capacity test uses the conventional DPPH free radical scavenging capacity of the prior art, and the specific operation flow is as follows:

(1) sample preparation: weighing 2g fermented chili sauce (homogenizing fermented chili sauce thoroughly, sampling), placing fermented chili sauce into a test tube, adding 10m L methanol into the test tube, and performing ultrasonic-assisted extraction at 4 deg.C for 20min (power 150W, 24KHz, sound vibration for 5s, stopping for 5 s). Centrifuging at 10000rpm for 10min, collecting supernatant, and performing ultrasonic-assisted extraction on the filter residue, wherein the ultrasonic-assisted extraction is repeated for 3 times. And combining the supernatants obtained by the three ultrasonic-assisted extractions. And (4) putting the combined supernatant into a 50mL volumetric flask, performing constant volume to obtain a sample to be detected, and storing the sample to be detected in a refrigerator at the temperature of-20 ℃ for later use.

(2) Radical scavenging experiments:

DPPH (1, 1-diphenyl-2-trinitrophenylhydrazine), the absolute ethanol solution of which is purple, has maximum absorption at the wavelength of 517nm, and the absorbance and the concentration are in a linear relationship. When a radical scavenger is added thereto, DPPH may be combined with or substituted for the radical scavenger, whereby the radical scavenging ability can be evaluated by decreasing the number of radicals, decreasing the absorbance, and decreasing the color of the solution.

Accurately weighing 3.5mg of DPPH reagent, dissolving with absolute ethyl alcohol, quantitatively transferring into a 10mL volumetric flask, fixing the volume to a scale with the absolute ethyl alcohol, taking 2mL to 100mL volumetric flask, shaking up to obtain DPPH stock solution with the concentration of 0.0178mmol/L, and placing in a refrigerator for storage. And sequentially adding 4.0mL of PPH solution and a sample to be detected into a 10mL colorimetric tube, adding absolute ethyl alcohol to the scale, uniformly mixing, storing in a greenhouse in a dark place for 30min, measuring the light absorption value, marking as A, and performing a contrast test by using an ethanol solution only added with DPPH, and marking the light absorption value as Ac. The radical clearance (%): the clearance (%) - (Ac-A)/Ac X100%.

The results of the antioxidant capacity test and the sensory evaluation are detailed in table 1, and it can be seen from the experimental results that the fermentation raw material mixtures used in the experimental groups 1 to 5 are consistent (including crushed pepper, water, white spirit, monosodium glutamate, ginger powder, soy protein isolate and sodium alginate), but the fermentation time is sequentially decreased, the antioxidant capacity of the obtained fermented chili paste is firstly increased and then slightly decreased along with the increase of the fermentation time, and the antioxidant capacity is strongest when the fermented chili paste is fermented for 40 days. At this time, the obtained fermented chili paste has appropriate pungency and sourness, and a rich fermentation flavor, and the fermented chili paste is in an optimum state in terms of taste and smell. However, the fermentation time is too short, and the sensory evaluation result of the fermented chili paste is not good. The fermentation raw material mixtures used in the experimental groups 6-9 are consistent (including crushed pepper, water, white spirit, monosodium glutamate and ginger powder), the soybean protein isolate and sodium alginate are not contained, but the fermentation time is sequentially reduced, the oxidation resistance of the obtained fermented chilli sauce is firstly enhanced and then slightly weakened along with the increase of the fermentation time, and the oxidation resistance is strongest when the fermented chilli sauce is fermented for 25 days. In this case, the obtained fermented chili paste had a moderate pungency, a weak acidity, a weak fermented flavor, and a poor sensory evaluation result. The results of sensory evaluation of the experimental groups 6 to 9 were proper in pungency and sourness, and rich in fermentation flavor, and the best in taste and smell, but the antioxidant ability was not good when they were fermented for 40 days. Comparing experimental groups 1-5 and 6-9, it is demonstrated that the use of soy protein isolate and sodium alginate can maintain the antioxidant property of the fermented chili paste to a certain extent, delay the decrease of the antioxidant property, and allow the optimal antioxidant state and the optimal flavor state of the fermented chili paste to occur simultaneously, and the obtained fermented chili paste is in the optimal state in terms of both sensory and health care values. The fermentation raw material mixture of the experimental group 10 does not contain sodium alginate, and the fermentation raw material mixture of the experimental group 11 does not contain soy protein isolate, so that the oxidation resistance of the fermented chilli sauce cannot be well protected. In the experimental group 12, only the crushed peppers are fermented, and compared with the experimental group 6-9, no auxiliary materials such as white spirit, monosodium glutamate and ginger powder are added, so that although the oxidation resistance of the fermented pepper paste is well maintained, the finally obtained fermented pepper paste has poor sensory evaluation, and the fermented pepper paste is not soft in taste and poor in smell harmony.

Table 1: antioxidant capacity and sensory evaluation results (mean. + -. standard deviation)

The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.

Claims

1. The preparation method of the fresh pepper seasoning is characterized by comprising the following steps of: chopping the pepper to obtain chopped pepper; mixing crushed pepper, water, white spirit, monosodium glutamate, ginger powder, isolated soy protein and sodium alginate to obtain a fermentation raw material mixture; then adding fermentation strains into the fermentation raw material mixture, and obtaining the fermented chilli sauce through anaerobic fermentation.

2. The preparation method of the fresh pepper seasoning as claimed in claim 1, wherein the mass ratio of the crushed pepper, the water, the white spirit, the monosodium glutamate, the ginger powder, the isolated soy protein and the sodium alginate is 6.0:3.5:0.5:0.3:0.2:1.0: 0.2.

3. The method of claim 2, wherein the fermentation bacteria species comprise Lactobacillus plantarum and Lactobacillus acidophilus.

4. The preparation method of the fresh pepper seasoning as claimed in claim 3, wherein the mass ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 1: 1.

5. The method for preparing fresh pepper sauce as claimed in claim 4, wherein the amount of the fermentation bacteria added is 3% of the mass of the fermentation raw material mixture.

6. The method for preparing fresh pepper sauce as claimed in claim 5, wherein the anaerobic fermentation temperature is 28-38 ℃ and the time is 35-45 days.

7. The method for preparing fresh pepper sauce as claimed in claim 6, wherein the step of preparing fermented pepper paste further comprises the step of preparing sauce after the step of preparing the fermented pepper sauce: mixing fermented chilli sauce, brown sugar, soy sauce powder, yellow wine, green zanthoxylum oil, beef flavor paste, garlic powder and water to obtain a mixed material; and (3) after the mixed material is fried, adding a modified starch aqueous solution, and boiling to obtain the fresh pepper seasoning.

8. The preparation method of the fresh pepper seasoning as claimed in claim 7, wherein in the seasoning preparation step, the mass ratio of the fermented pepper paste, the brown sugar, the soy sauce powder, the yellow wine, the green pepper oil, the beef flavor paste, the garlic powder, the water and the modified starch aqueous solution is 4-6:7-9:4-6:1-2:1-2:1-2:0.5-1:4-7: 5.

9. The method for preparing fresh pepper sauce as claimed in claim 8, wherein the modified starch aqueous solution is formed by uniformly stirring 3 parts of modified starch and 2 parts of water.

10. The method of claim 9, wherein the frying of the mixture is performed for 20 min.