CN113951494A - Probiotic reinforced fermented seafood-flavor chili sauce and preparation method thereof - Google Patents
Probiotic reinforced fermented seafood-flavor chili sauce and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a probiotic reinforced fermented seafood flavor chili sauce which meets the national low-salt pickled vegetable standard, and has the salt content of below 8% and the nitrite content of below 10 mg/kg. The seafood flavor chili sauce is prepared by pretreating chili serving as a main raw material on the basis of traditional fermentation, adding shrimp sauce and sweet wine brewing ingredients, putting the mixture into a tank, inoculating probiotics and performing enhanced fermentation, and the obtained product has the advantages of low salt and nitrite content, mild peppery taste, moderate viscosity, mellow taste and obvious seafood flavor. The technology of the invention improves the quality of the fermented chili sauce, relieves the potential safety hazard problem possibly existing in the traditional chili sauce, and meets the current requirements of consumers on healthy food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a probiotic reinforced fermented seafood-flavor chili sauce and a preparation method thereof.
Background
The chili sauce is a sauce material prepared from chili, and is a common seasoning on a dining table. The commercial products are both oil and water products. The oil is prepared from vegetable oil and pepper, is bright red, is covered with vegetable oil, and is easy to store; the water-processed product is prepared by adding garlic, ginger, sugar, salt and other seasonings, pepper and water, and the product has bright red color and delicious taste and can be stored for a long time.
The fermented chili sauce is a lactobacillus fermented product with special flavor, has good sensory quality, low cost and relatively single flavor, and is convenient to eat. The chilli sauce produced by adopting a natural fermentation mode has the problems of long fermentation period, high nitrite content and the like,
the pepper is a common vegetable and seasoning in four seasons, belongs to solanaceae, is a herbaceous plant which can grow for many times within one year, has a large cultivation area in China, and is a common vegetable for four seasons in China. The edible chili can increase appetite, help digestion and improve the intestinal homeostasis, and the special substance components in the chili can accelerate the metabolism rate of a human body, improve the body cold and maintain the skin. Especially rich in vitamins, can reduce blood lipid content in blood and cholesterol, and has effects of preventing and resisting cancer, and controlling cardiovascular diseases. The red pigment in the red pepper is used as a rich source of vitamins and carotene, and the anti-aging capability of individuals can be enhanced by taking more red pepper in diet.
The shrimp paste is one of common condiments in coastal areas and countries in southeast Asia in China, is a mauve sticky food prepared by small shrimps such as the acete chinensis, the black shrimp and the like in an open multi-strain mixed fermentation mode under the condition of high salt, has delicious taste and unique flavor, contains a large amount of essential amino acids and mineral substances, has biological function activities of resisting oxidation, reducing cholesterol, reducing blood pressure, enhancing organism immunity and the like, and is deeply loved by coastal residents. The quality of the shrimp paste and the generation of characteristic flavor depend on the species composition and metabolic activity of microorganisms to a great extent, and along with the complex microorganism, physicochemical and biochemical changes in the fermentation process, substances such as protein, sugar, fat and the like are degraded and further reacted under the action of endogenous enzyme and microbial enzyme. On one hand, the reactions generate nutrient substances such as polypeptide, amino acid and the like and a plurality of flavor components, and influence the nutritional value and the flavor of the product; on the other hand, the texture of the product is changed, and the texture and the flowability of the product are influenced.
Probiotics grow in the human body environment, and exert beneficial effects on host organisms by regulating intestinal microbial flora. By regulating the immune system to improve the homeostasis of the human body, which is also called as the second genome of the human body, the probiotics promote the human body to utilize the nutrients in the food, so that the stability of the intestinal flora of the human body can be maintained, and the immunity of the human body can be regulated.
The lactobacillus can generate a large amount of organic acid in the fermentation process, which is very beneficial to the fermentation process of fermented foods, the organic acid generated in the fermentation process reduces the pH value of the fermented products, thereby inhibiting the infection of other mixed bacteria, the lactobacillus can be commonly used as the main fermentation strain for the fermentation of pickled vegetables, simultaneously, a large amount of bacteriocin can be generated in the fermentation process, the bacteriocin has larger influence on the growth inhibition of other mixed bacteria, especially, the nitrite reductase generated by lactobacillus plantarum can reduce the nitrite content in the fermented foods, shorten the fermentation period and improve the fermentation efficiency. Its metabolic mechanism can produce a large amount of lactic acid and acetic acid, an interspecific heterosexual fermentation strain, can be propagated at 15 deg.C; lactobacillus acidophilus is a homofermentative strain, a microaerophilic organism that ferments sugars to lactic acid. Is suitable for growth at a lower pH value, and the lactobacillus acidophilus plays a role in the later fermentation stage to become a dominant strain.
The sweet fermented glutinous rice is commonly called fermented glutinous rice, is brewed by taking glutinous rice as a raw material and sweet fermented glutinous rice as a strain through fermentation, is sour, sweet and tasty, has attractive flavor and rich nutrition, and has medicinal and health-care effects. The sweet distiller's yeast can generate various enzymes such as amylase, saccharifying enzyme, protease, metabolite saccharide, organic acid, polypeptide, amino acid, alcohol, ester, etc., which also make the sweet fermented glutinous rice have its special flavor and convert substances which are not easily absorbed by human body into easily absorbable form. The mould and yeast in the sweet fermented glutinous rice take sugar as nutrient substances to generate ethanol, and the ethanol is combined with organic acid to generate ester, so that the flavor of the chili sauce is added.
Through searching, the following two relevant patent publications on the aspect of preparing the dye dispersant are found, and the two relevant patent publications are specifically as follows:
1. a preparation method of fruit-flavored chili sauce (CN104256557A) comprises the following steps: fresh red pepper, calyx and seeds of red pepper are removed, the red pepper is cleaned, 50% of water is added, the red pepper is crushed and pulped, 20% of fresh shredded ginger, 15% of white granulated sugar, 10% of salt, 10% of pear jam and 10% of apple puree are added and uniformly mixed, the materials are steamed at 100 ℃ for 10 minutes, the mixture is cooled to 35 ℃, 8% of aspergillus oryzae yeast and 0.3% of lactobacillus plantarum freeze-dried powder are inoculated, the mixture is stirred and fermented at 30-35 ℃ for 10 days, 5% of sweet fermented glutinous rice, 0.1% of xanthan gum and 0.05% of monascus red are added and uniformly mixed, the mixture is ground into thick liquid by a colloid mill, and the mixture is sterilized at 75 ℃ for 15 minutes, so that the fruity chili sauce is obtained.
2. A fresh shrimp chili sauce and its preparation method (CN104886543A) are prepared from the following raw materials by weight: 200-220 parts of dry red pepper, 30-35 parts of shrimp meat, 10-11 parts of white vinegar, 9-10 parts of orange peel, 10-11 parts of red yeast rice, 4-5 parts of astragalus membranaceus, 2-3 parts of prepared rehmannia root, 2-3 parts of wolfberry fruit, 4-5 parts of polygonum multiflorum, 10-11 parts of mesona chinensis benth, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of salt, 25-30 parts of cane sugar and 20.4-0.5 parts of CaClI. The invention can reduce the process of concentration by using the dry red pepper as the raw material, the lactobacillus plantarum used for fermenting the pepper sauce is acid-resistant and salt-resistant, the fermented pepper sauce has high quality, the added amount of CaCl2, salt and cane sugar is moderate, so that the pepper has moderate hardness, good taste, good salt taste and good color, the milk powder added at the later stage of fermentation is fermented to form gel to coat on the surface of the pepper, the stimulation to gastric mucosa is reduced, the mesona chinensis benth can avoid firing, and in addition, the invention can enhance the immunity of human bodies.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a probiotic reinforced fermented seafood-flavor chili sauce and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the probiotic-enhanced fermented seafood-flavor chili sauce meets the national low-salt pickled vegetable standard, the salt content of the chili sauce is below 8%, and the nitrite content of the chili sauce is below 10 mg/kg.
Further, the capsaicin content of the chilli sauce is detected to be 0.05g/kg, and the Scovill index is 771 SHU; the hardness of the sample was 412g and the viscosity was 371g.sec as measured by a TA.XTplus type physical property analyzer; detecting 65 volatile aroma components by SPME-GC-MS technology, matching by NIST standard spectrum library, and only reporting 26 identification results with positive and negative matching degrees of more than 80%; wherein, the acid is 11 types, the alcohol is 6 types, the ester is 4 types, the aromatic is 3 types, and the olefin is 2 types.
The preparation method of the probiotic reinforced fermented seafood flavor chili sauce comprises the following steps:
(1) preparing enzymolysis skim milk: weighing skim milk powder, dissolving with warm water, sterilizing at 115 deg.C for 20-30min, cooling to room temperature, adding neutral protease 5000U/g under aseptic condition, water bathing at 42 deg.C for 2-2.5h, killing neutral protease at 95 deg.C for 20-30min, cooling, and collecting supernatant to obtain enzymolysis skim milk; wherein, each 120.0g of the skim milk powder is weighed and dissolved to 1L by warm water;
(2) preparing sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa in an amount of 0.5-2%, and fermenting at 35 deg.C for 36-48 hr;
(3) preparing a seed solution: inoculating lactobacillus plantarum and lactobacillus acidophilus powder into the enzymolysis skim milk according to the inoculation amount of 0.1%, culturing at 30 ℃ for 24h, and inoculating the bacterial liquid into the enzymolysis skim milk according to the inoculation amount of 10%; repeating the activation operation for 3 times to make the viable count of lactobacillus reach 109In order of magnitude, then the sweet fermented glutinous rice is uniformly mixed with lactobacillus plantarum and lactobacillus acidophilus to prepare seed liquid;
wherein, the lactobacillus plantarum: lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1-3: 1-3: 1-2;
(4) pretreating the peppers: cleaning the hot pepper with flowing water, removing impurities on the surface of the hot pepper, draining the water on the surface, and irradiating under an ultraviolet lamp for sterilization;
(5) cutting and filling: chopping the pepper into pepper blocks, and then adding the pepper blocks into a glass jar or a fermentation jar;
(6) adding seed liquid and auxiliary materials: adding seed liquid 3-10% of the mass of the pepper, shrimp paste 3-10% of the mass of the pepper, salt 1-4% of the mass of the pepper and sugar 2-6% of the mass of the pepper into the pepper and uniformly mixing;
(7) fermentation: and (3) storing the uniformly mixed chili in a constant temperature environment of 25-40 ℃ for 1-2 weeks to obtain the probiotic reinforced fermented seafood flavor chili sauce.
Further, the lactobacillus plantarum in the step (3): lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1: 1: 1 or 2: 1: 2 or 3: 1: 2 or 3: 2: 1 or 3: 2: 2.
further, the peppers in the step (4) are fresh, bright red in normal color, complete in shape, free of mechanical damage and free of plant diseases and insect pests.
Further, the size of the hot pepper blocks in the step (5) is 0.020-0.025mm2。
Further, the shrimp paste in the step (6) is the shrimp paste with the salt content of 31-35% and the protein content of 10-12%.
The invention has the advantages and positive effects that:
1. the seafood flavor chili sauce is prepared by pretreating chili serving as a main raw material on the basis of traditional fermentation, adding shrimp sauce and sweet wine brewing ingredients, putting the mixture into a tank, inoculating probiotics and performing enhanced fermentation, and the obtained product has the advantages of low salt and nitrite content, mild peppery taste, moderate viscosity, mellow taste and obvious seafood flavor. The technology of the invention improves the quality of the fermented chili sauce, relieves the potential safety hazard problem possibly existing in the traditional chili sauce, and meets the current requirements of consumers on healthy food.
2. 65 volatile aroma components of the chili sauce developed by the product of the invention are detected by SPME-GC-MS technology. Matching is carried out through a NIST standard spectrum library, and only 26 identification results with positive and negative matching degrees of more than 80% are reported. Wherein, the main flavor development substances of the chili sauce with special seafood flavor comprise 11 types of acids, 6 types of alcohols, 4 types of esters, 3 types of aromatics and 2 types of olefins. And the mould and the microzyme in the sweet fermented glutinous rice and the shrimp paste take sugar as nutrient substances to generate ethanol, and the ethanol is combined with organic acid to generate ester components, so that the flavor of the chili paste is added. As shown in table 2.
3. According to the invention, a probiotic optimization combination (inoculation of lactobacillus plantarum and lactobacillus acidophilus mixed strain) is adopted to strengthen the fermentation process, the physiological effects of microorganisms contained in the sweet fermented glutinous rice and the shrimp paste are integrated, the growth of harmful microorganisms is inhibited, the nitrite content is reduced, the pungency degree of the chili is weakened, and the chili paste with seafood flavor, low salt and low nitrite content is prepared, and is shown in Table 3.
4. The product has small change of various data indexes after 6 days of fermentation, is totally acid after 15 days, and sets the fermentation period to be 1-2 weeks. The problem of long fermentation period of the traditional fermented chili sauce is solved by the adding proportion and the adding amount of the probiotics, the fermentation time is shortened, and the time cost is saved. The nitrite reductase produced by the lactobacillus plantarum can reduce the content of nitrite in fermented food, and can produce a large amount of lactic acid and acetic acid with lactobacillus acidophilus, so that the whole fermentation environment is at a lower pH value, and the growth of other mixed bacteria is inhibited. As can be seen in Table 3, the data indexes after 6 days of fermentation have little change, and after 15 days, the total fermentation period is set to 1-2 weeks.
5. The chili sauce prepared by the invention is not subjected to sterilization treatment, is stored at low temperature, has stable seafood flavor, small color change, proper pungency degree and strong fragrance.
6. The seafood-flavor low-salt chili sauce has the advantages that the composite probiotics are used for strengthening fermentation, the growth of harmful microorganisms is effectively inhibited, the nitrite content is reduced, and the water content is 70-80%; the contents of the salt and the nitrite meet the national standards of low salt (less than or equal to 8 percent) and nitrite (less than or equal to 10mg/kg) of pickled vegetables. The invention meets the requirements of consumers on health, ensures the flavor and nutrition of the product, and relieves the resistance of the bad smell of the prawn paste of some consumers. The chili sauce prepared by the method has the seafood flavor, is soft in hot taste, bright red in color, strong in fragrance, moderate in viscosity and moderate in sour and salty taste, and is suitable for various crowds to eat. The invention has unique process and low cost and is easy for industrial production.
7. The seafood flavor chili sauce is produced by adopting a probiotic reinforced fermentation method, and has the potential of improving the flavor and the quality of the chili sauce. Mixing shrimp paste and sweet fermented glutinous rice in a certain proportion into pretreated chili sauce, controlling the addition amount of salt, preparing seed liquid by using lactobacillus plantarum and lactobacillus acidophilus as mixed strains, and inoculating the seed liquid into the chili sauce, so that salt-tolerant microorganisms in the shrimp sauce are synthesized to generate a composite effect, special fragrance is provided for the chili sauce, the nitrite content is reduced, the fermentation period is shortened, and the special chili sauce with seafood flavor, low salt and low nitrite content is prepared.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The "%" referred to in the examples means, if not otherwise specified, the mass percent, the percent of the solution means the grams of solute contained in 100mL, and the percent between liquids means the volume ratio of the solution at 25 ℃.
The probiotic-enhanced fermented seafood-flavor chili sauce meets the national low-salt pickled vegetable standard, the salt content of the chili sauce is below 8%, and the nitrite content of the chili sauce is below 10 mg/kg.
Furthermore, the capsaicin content of the chilli sauce is 0.05g/kg through detection, the Scovill index is 771SHU, the peppery taste is soft, and the chilli sauce can be accepted by the public; the hardness of the sample was 412g and the viscosity was 371g.sec as measured by a TA.XTplus type physical property analyzer; detecting 65 volatile aroma components by SPME-GC-MS technology, matching by NIST standard spectrum library, and only reporting 26 identification results with positive and negative matching degrees of more than 80%; wherein, the main flavor development substances of the chili sauce with special seafood flavor comprise 11 types of acids, 6 types of alcohols, 4 types of esters, 3 types of aromatics and 2 types of olefins.
The preparation method of the probiotic reinforced fermented seafood flavor chili sauce comprises the following steps:
(1) preparing enzymolysis skim milk: weighing skim milk powder, dissolving with warm water, sterilizing at 115 deg.C for 20-30min, cooling to room temperature, adding neutral protease 5000U/g under aseptic condition, water bathing at 42 deg.C for 2-2.5h, killing neutral protease at 95 deg.C for 20-30min, cooling, and collecting supernatant to obtain enzymolysis skim milk; wherein, each 120.0g of the skim milk powder is weighed and dissolved to 1L by warm water;
(2) preparing sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa in an amount of 0.5-2%, and fermenting at 35 deg.C for 36-48 hr;
(3) preparing a seed solution: inoculating lactobacillus plantarum and lactobacillus acidophilus powder into the enzymolysis skim milk according to the inoculation amount of 0.1%, culturing at 30 ℃ for 24h, and inoculating the bacterial liquid into the enzymolysis skim milk according to the inoculation amount of 10%; repeating the activation operation for 3 times to make the viable count of lactobacillus reach 109In order of magnitude, then the sweet fermented glutinous rice is uniformly mixed with lactobacillus plantarum and lactobacillus acidophilus to prepare seed liquid;
wherein, the lactobacillus plantarum: lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1-3: 1-3: 1-2;
(4) pretreating the peppers: cleaning the hot pepper with flowing water, removing impurities such as soil on the surface of the hot pepper, draining the water on the surface, and irradiating under an ultraviolet lamp for sterilization;
(5) cutting and filling: chopping the pepper into pepper blocks, and then adding the pepper blocks into a glass jar or a fermentation jar;
(6) adding seed liquid and auxiliary materials: adding seed liquid 3-10% of the mass of the pepper, shrimp paste 3-10% of the mass of the pepper, salt 1-4% of the mass of the pepper and sugar 2-6% of the mass of the pepper into the pepper and uniformly mixing;
(7) fermentation: and (3) storing the uniformly mixed chili in a constant temperature environment of 25-40 ℃ for 1-2 weeks to obtain the probiotic reinforced fermented seafood flavor chili sauce.
Preferably, the ratio of lactobacillus plantarum in the step (3): lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1: 1: 1 or 2: 1: 2 or 3: 1: 2 or 3: 2: 1 or 3: 2: 2.
preferably, the peppers in the step (4) are fresh, bright red in normal color, complete in shape, free of mechanical damage and free of plant diseases and insect pests.
Preferably, the size of the pepper blocks in the step (5) is 0.020-0.025mm2。
Preferably, the shrimp paste in the step (6) is shrimp paste with salt content of 31-35% and protein content of 10-12%.
Specifically, the preparation and detection examples are as follows:
example 1
A preparation method of probiotic fermented seafood-flavor low-salt chili sauce comprises the following steps:
(1) preparing enzymolysis skim milk: weighing 120.0g of skim milk powder, dissolving to 1L → sterilizing at 115 ℃ for 20min, cooling → adding neutral protease (5000U/g) under aseptic condition → 42 ℃ water bath for 2.5h → 95 ℃ killing neutral protease for 30min → cooling and taking supernatant for later use.
(2) Preparing a seed solution: inoculating appropriate amount of Lactobacillus plantarum and Lactobacillus acidophilus powder to the enzyme-hydrolyzed skim milk, culturing at 30 deg.C for 24 hr, and inoculating 10% of the bacterial liquid to the enzyme-hydrolyzed skim milk. Repeating the activation operation for 3 times to make the viable count of lactobacillus reach 109And the seed liquid is prepared by uniformly mixing the seed liquid and the sweet fermented glutinous rice according to a certain proportion.
Wherein, the preparation of the sweet fermented glutinous rice comprises the following steps: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa in an amount of 0.5-2%, and fermenting at 35 deg.C for 36-48 hr;
(3) pretreating the peppers: the Guizhou second vitex chili is required to be fresh, normal in color, complete in shape, free of mechanical damage and diseases and insect pests, washed by flowing water to remove impurities such as soil on the surface of the chili, drained in water on the surface and then irradiated under an ultraviolet lamp for sterilization;
(4) cutting: chopping Capsici fructus into pieces of about 0.020-0.025mm2The pepper blocks are placed in a glass jar or a fermentation jar;
(5) adding auxiliary materials and inoculating seed liquid: adding 5% of seed liquid, 8% of shrimp paste, 2% of salt and 2% of sugar into the hot pepper, and mixing uniformly;
(6) fermentation: and (4) storing the uniformly mixed peppers in a constant temperature environment of 30 ℃ for 14 days to obtain finished products.
Test example 1
Detection of performance of chili sauce
The invention relates to a physical and chemical index specific detection method which comprises the following steps:
total acid content: determining the total acid content by referring to an acid-base titration method in national standard GBT 12456-2008;
nitrite content: the nitrite content is determined by referring to a naphthyl ethylenediamine hydrochloride method in the national standard GB 5009.42-2016;
salt content: the salt content is determined by referring to the determination method of sodium chloride in the national standard GB 5009.42-2016;
capsaicin: determining the content of capsaicin and dihydrocapsaicin by referring to national standard GBT 21266-2007;
and (3) physical property measurement: XTPlus type physical analyzer is adopted to measure the hardness and viscosity of the chili sauce.
The physical and chemical index detection results of the chilli sauce are shown in a table 4:
table 4: physical and chemical index detection result of chili sauce
The physical and chemical index detection results of the chilli sauce are shown in a table 5:
table 5: physical and chemical index detection result of chili sauce
Example 2
A preparation method of probiotic fermented seafood-flavor low-salt chili sauce comprises the following steps:
(1) preparing enzymolysis skim milk: weighing 120.0g of skim milk powder, dissolving to 1L → sterilizing at 115 ℃ for 20min, cooling → adding neutral protease (5000U/g) under aseptic condition → 42 ℃ water bath for 2h → 95 ℃ killing neutral protease for 20min → cooling and taking supernatant for standby.
(2) Preparing a seed solution: inoculating appropriate amount of Lactobacillus plantarum and Lactobacillus acidophilus powder to the enzyme-hydrolyzed skim milk, culturing at 30 deg.C for 24 hr, and inoculating 10% of the bacterial liquid to the enzyme-hydrolyzed skim milk. Repeating the activation operation for 3 times to make the viable count of lactobacillus reach 109And the seed liquid is prepared by uniformly mixing the seed liquid and the sweet fermented glutinous rice according to a certain proportion.
Wherein, the preparation of the sweet fermented glutinous rice comprises the following steps: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa in an amount of 0.5-2%, and fermenting at 35 deg.C for 36-48 hr;
(3) pretreating the peppers: the Guizhou second vitex chili with freshness, normal color, complete shape, no mechanical damage and no plant diseases and insect pests is required to be cleaned by flowing water to remove dirt such as soil on the surface of the chili, and the surface is drained and then is irradiated under an ultraviolet lamp for sterilization;
(4) cutting: chopping Capsici fructus into pieces of about 0.020-0.025mm2The pepper blocks are placed in a glass jar or a fermentation jar;
(5) adding auxiliary materials and inoculating seed liquid: adding 3% of seed liquid, 4% of shrimp paste, 1% of salt and 3% of sugar into the hot pepper, and mixing uniformly;
(6) fermentation: and (4) storing the uniformly mixed peppers in an environment at 32 ℃ for 10 days to obtain finished products.
Test example 2
Detection of performance of chili sauce
The procedure was as in test example 1. The physical and chemical index detection results of the chili sauce are shown in Table 6.
Table 6: physical and chemical index detection result of chili sauce
Other tests were as follows:
1. the seafood sauce has a relatively obvious seafood flavor, is mellow in taste and is soft in pungency. The product is obtained by adding shrimp paste and sweet fermented glutinous rice in a certain proportion into traditional fermented chili as main raw material and fermenting. The relevant data are shown in table 1. The pungency degree of the product is 291-.
TABLE 1 comparison of data for enhanced fermented seafood flavor chili sauce of the present invention and similar products in the market
Note: the data of the pungency degree (SHU) data is about 1000 generally, and the pungency degree is a pungency degree grade based on a Scoville index of 500.
2. 65 volatile aroma components of the chili sauce developed by the product of the invention are detected by SPME-GC-MS technology. Matching is carried out through a NIST standard spectrum library, and only 26 identification results with positive and negative matching degrees of more than 80% are reported. Wherein, 11 types of acids, 6 types of alcohols, 4 types of esters, 3 types of aromatics and 2 types of olefins are main flavor development substances of the chili sauce with special seafood flavor, and the specific results are shown in table 2. And the mould and the microzyme in the sweet fermented glutinous rice and the shrimp paste take sugar as nutrient substances to generate ethanol, and the ethanol is combined with organic acid to generate ester components, so that the flavor of the chili paste is added. See table 2.
Table 2 volatile aroma results for the products of the invention
3. According to the invention, a probiotic optimization combination (inoculation of lactobacillus plantarum and lactobacillus acidophilus mixed strain) is adopted to strengthen the fermentation process, the physiological effects of microorganisms contained in the sweet fermented glutinous rice and the shrimp paste are integrated, the growth of harmful microorganisms is inhibited, the nitrite content is reduced, the pungency degree of the chili is weakened, and the chili paste with seafood flavor, low salt and low nitrite content is prepared, and is shown in Table 3.
TABLE 3 index Change of Chili sauce during fermentation
4. As can be seen from Table 3, the data indexes after 6 days of fermentation have changed little, and the total fermentation period is set to 1-2 weeks after 15 days. The problem of long fermentation period of the traditional fermented chili sauce is solved by the adding proportion and the adding amount of the probiotics, the fermentation time is shortened, and the time cost is saved. The nitrite reductase produced by the lactobacillus plantarum can reduce the content of nitrite in fermented food, and can produce a large amount of lactic acid and acetic acid with lactobacillus acidophilus, so that the whole fermentation environment is at a lower pH value, and the growth of other mixed bacteria is inhibited. As can be seen in Table 3, the data indexes after 6 days of fermentation have little change, and after 15 days, the total fermentation period is set to 1-2 weeks.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (7)
1. A probiotic reinforced fermented seafood flavor chili sauce is characterized in that: the chili sauce meets the national low-salt pickled vegetable standard, the salt content is below 8%, and the nitrite content is below 10 mg/kg.
2. The probiotic fortified fermented seafood flavor chili sauce of claim 1, wherein: the capsaicin content of the chilli sauce is 0.05g/kg through detection, and the Scoville index is 771 SHU; the hardness of the sample was 412g and the viscosity was 371g.sec as measured by a TA.XTplus type physical property analyzer; detecting 65 volatile aroma components by SPME-GC-MS technology, matching by NIST standard spectrum library, and only reporting 26 identification results with positive and negative matching degrees of more than 80%; wherein, the acid is 11 types, the alcohol is 6 types, the ester is 4 types, the aromatic is 3 types, and the olefin is 2 types.
3. The method for preparing the probiotic enhanced fermented seafood flavor chili sauce as claimed in claim 1 or 2, wherein the method comprises the following steps: the method comprises the following steps:
(1) preparing enzymolysis skim milk: weighing skim milk powder, dissolving with warm water, sterilizing at 115 deg.C for 20-30min, cooling to room temperature, adding neutral protease 5000U/g under aseptic condition, water bathing at 42 deg.C for 2-2.5h, killing neutral protease at 95 deg.C for 20-30min, cooling, and collecting supernatant to obtain enzymolysis skim milk; wherein, each 120.0g of the skim milk powder is weighed and dissolved to 1L by warm water;
(2) preparing sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa in an amount of 0.5-2%, and fermenting at 35 deg.C for 36-48 hr;
(3) preparing a seed solution: inoculating lactobacillus plantarum and lactobacillus acidophilus powder into the enzymolysis skim milk according to the inoculation amount of 0.1%, culturing at 30 ℃ for 24h, and inoculating the bacterial liquid into the enzymolysis skim milk according to the inoculation amount of 10%; repeating the activation operation for 3 times to make the viable count of lactobacillus reach 109In order of magnitude, then the sweet fermented glutinous rice is uniformly mixed with lactobacillus plantarum and lactobacillus acidophilus to prepare seed liquid;
wherein, the lactobacillus plantarum: lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1-3: 1-3: 1-2;
(4) pretreating the peppers: cleaning the hot pepper with flowing water, removing impurities on the surface of the hot pepper, draining the water on the surface, and irradiating under an ultraviolet lamp for sterilization;
(5) cutting and filling: chopping the pepper into pepper blocks, and then adding the pepper blocks into a glass jar or a fermentation jar;
(6) adding seed liquid and auxiliary materials: adding seed liquid 3-10% of the mass of the pepper, shrimp paste 3-10% of the mass of the pepper, salt 1-4% of the mass of the pepper and sugar 2-6% of the mass of the pepper into the pepper and uniformly mixing;
(7) fermentation: and (3) storing the uniformly mixed chili in a constant temperature environment of 25-40 ℃ for 1-2 weeks to obtain the probiotic reinforced fermented seafood flavor chili sauce.
4. The method for preparing the probiotic enhanced fermented seafood flavor chili sauce according to claim 3, wherein the method comprises the following steps: the lactobacillus plantarum in the step (3): lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1: 1: 1 or 2: 1: 2 or 3: 1: 2 or 3: 2: 1 or 3: 2: 2.
5. the method for preparing the probiotic enhanced fermented seafood flavor chili sauce according to claim 3, wherein the method comprises the following steps: the peppers in the step (4) are fresh, bright red in normal color, complete in shape, free of mechanical damage and free of plant diseases and insect pests.
6. The method for preparing the probiotic enhanced fermented seafood flavor chili sauce as claimed in claim 3, wherein the method comprises the following steps: the size of the hot pepper blocks in the step (5) is 0.020-0.025mm2。
7. The method for preparing the probiotic enhanced fermented seafood flavor chili sauce according to any one of claims 3 to 6, wherein the method comprises the following steps: the shrimp paste in the step (6) is the shrimp paste with the salt content of 31-35% and the protein content of 10-12%.
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