CN115211546A - Fermented chili and hotpot condiment and preparation method thereof - Google Patents
Fermented chili and hotpot condiment and preparation method thereof Download PDFInfo
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- CN115211546A CN115211546A CN202210873646.5A CN202210873646A CN115211546A CN 115211546 A CN115211546 A CN 115211546A CN 202210873646 A CN202210873646 A CN 202210873646A CN 115211546 A CN115211546 A CN 115211546A
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Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food seasonings, and particularly provides fermented chili and hotpot condiment and a preparation method thereof. The fermented pepper is prepared by fermenting and carrying out enzymolysis on pepper; the strains adopted by the fermentation are lactobacillus plantarum, leuconostoc mesenteroides and candida krusei. Compared with the prior art, the hot pepper in the raw materials of the hot pot seasoning product is inoculated and fermented, so that the ammonia nitrogen content can be effectively improved, the acid value and the peroxide value are reduced, the total number of colonies is low, and the quality is good.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to fermented hot peppers, a hot pot seasoning and a preparation method thereof.
Background
The chafing dish is a traditional food originated from Yu Sichuan, is popular with consumers all over the country due to the unique taste of the chafing dish, and the chafing dish bottom material is produced conveniently for enjoying the chafing dish flavor at any time. The hotpot condiment is a condiment which is industrially produced by taking various seasonings as raw materials, including animal oil or vegetable oil, salt, bean paste, hot pepper, spice, monosodium glutamate, mushroom and the like through special flavor design, wherein the spicy hotpot condiment is most popular.
At present, most of the existing clear oil spicy hotpot condiment is added with food additives such as capsanthin, monosodium glutamate and 5' -sodium ribonucleotide, and consumers paying attention to healthy diet cannot select the product.
Disclosure of Invention
In view of the above, the invention aims to provide a fermented hot pepper, a hotpot condiment and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a fermented Capsici fructus is prepared by fermenting Capsici fructus and performing enzymolysis; the strains adopted by the fermentation are lactobacillus plantarum, leuconostoc mesenteroides and candida krusei.
The fermented pepper is prepared by fermenting and carrying out enzymolysis on pepper; the pepper is preferably a commercially available red pepper, and more preferably a united states red pepper.
In the invention, the strains adopted for fermentation are lactobacillus plantarum, leuconostoc mesenteroides and candida krusei; the mass ratio of the strains to the pepper is (1-10): 100, preferably (5 to 6): 100, respectively; in the strains, the mass ratio of the lactobacillus plantarum to the leuconostoc mesenteroides to the candida krusei is (1-2) 1:1, preferably 2; the preservation number of the lactobacillus plantarum is CGMCC No.1.16089; the preservation number of the leuconostoc mesenteroides is CGMCC No.1.10327; the preservation number of the Candida krusei is CGMCC No.2.3196.
The Lactobacillus plantarum (Lactobacillus plantarum) is preserved in the China general microbiological culture Collection center (CGMCC for short), the preservation number is CGMCC No.1.16089, and the preservation address is as follows: western road No.1, north chen, west road, 3, china academy of sciences, zip code: 100101.
the Leuconostoc mesenteroides of the invention is preserved in China general microbiological culture Collection center (CGMCC for short), the preservation number is CGMCC No.1.10327, the preservation address is: western road No.1 institute of north chen, chaoyang district, no. 3, institute of microbiology, academy of sciences, stamp code: 100101.
the Candida drusei is preserved in China general microbiological culture Collection center (CGMCC for short), the preservation number is CGMCC No.2.3196, and the preservation address is as follows: western road No.1, north chen, west road, 3, china academy of sciences, zip code: 100101.
in the present invention, the enzyme used for the enzymatic hydrolysis is a protease and/or a cellulase; the enzyme used for enzymolysis is preferably protease and cellulase; the mass ratio of the protease to the fermented pepper is (1-5): 100, preferably (2 to 4): 100; the mass ratio of the cellulase to the fermented pepper is (1-10): 100, preferably (6 to 8): 100. the protease hydrolyzes protein into various amino acids, and the cellulase hydrolyzes cellulose into saccharides such as glucose.
In one embodiment of the invention, the temperature of the fermentation is 25-36 ℃, the temperature is preferably 30-36 ℃, the time is 2-6 d, and the time is preferably 4-6 d; the temperature of the enzymolysis is 40-50 ℃, the time is 0.5-10 h, and the time is preferably 3-6 h.
A hotpot condiment is prepared from the following raw materials in parts by weight:
the fermented pepper is prepared by fermenting and carrying out enzymolysis on pepper; the strains adopted by the fermentation are lactobacillus plantarum, leuconostoc mesenteroides and candida krusei.
The fermented pepper is prepared by fermenting and carrying out enzymolysis on pepper; the pepper is preferably a commercially available red pepper, and more preferably a united states red pepper.
In the invention, the strains adopted for fermentation are lactobacillus plantarum, leuconostoc mesenteroides and candida krusei; the mass ratio of the strains to the pepper is (1-10): 100, preferably (5 to 6): 100, respectively; in the strains, the mass ratio of the lactobacillus plantarum to the leuconostoc mesenteroides to the candida krusei is (1-2) 1:1, preferably 2; the lactobacillus plantarum is lactobacillus plantarum with a preservation number of CGMCC No.1.16089; the leuconostoc mesenteroides is the leuconostoc mesenteroides with the preservation number of CGMCC No.1.10327; the Candida drusei is Candida drusei with the preservation number of CGMCC No.2.3196.
Preferably, in the enzymatic hydrolysis, the enzyme is selected from proteases and/or cellulases; in the enzymolysis, the enzyme is selected from protease and cellulase; the mass ratio of the protease to the fermented pepper is (1-5): 100, preferably (2 to 4): 100, respectively; the mass ratio of the cellulase to the fermented pepper is (1-10): 100, preferably (6 to 8): 100.
in one embodiment of the invention, the temperature of the fermentation is 25-36 ℃, the temperature is preferably 30-36 ℃, the time is 2-6 d, the time is preferably 4-6 d, and the pH is 4.5-5.0, preferably 4.5; the temperature of the enzymolysis is 40-50 ℃, the time is 0.5-10 h, and the time is preferably 3-6 h.
In the invention, the preparation method of the glutinous rice cake chili comprises the following steps: mixing Capsici fructus with water, keeping the temperature, and pulverizing; more preferably, the pepper is mixed with water, boiled, braised and crushed into bean size; the raw material for preparing the glutinous rice cake chili is preferably dry-printed chili; the mass ratio of the dry indian pepper to water is preferably 1 (2-4).
In the present invention, the ginger is preferably old ginger; the salt is preferably edible salt; the sugar is preferably white granulated sugar; the oil is preferably one or more of rapeseed oil, salad oil, peanut oil and corn oil, and is more preferably rapeseed oil. The vegetable oil contains a large amount of unsaturated fatty acid, is easy to be absorbed by human body, has fresh taste, and is not easy to generate greasy feeling and nausea after being eaten.
In the invention, the hotpot condiment is prepared from the following raw materials in parts by weight:
in one embodiment of the invention, the hotpot condiment is prepared from the following raw materials in parts by weight:
in one embodiment of the invention, the hotpot condiment is prepared from the following raw materials in parts by weight:
in one embodiment of the invention, the hotpot condiment is prepared from the following raw materials in parts by weight:
the spice comprises:
in the invention, the preparation method of the spice comprises the following steps: pulverizing fructus Foeniculi, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Tsaoko, folium Neocinnamomi Delavayi, fructus Amomi rotundus, fructus Amomi, and Cuminum celery, and mixing with water. The invention has no special limit on the crushing mode and no special requirement on the water quantity, and the spice can be swelled.
In the present invention, the spices preferably include:
the bean product comprises 0.01 to 100 parts of bean cotyledon and 0.01 to 50 parts of fermented soya beans, preferably comprises 20 parts of bean cotyledon and 2 parts of fermented soya beans; the bean sauce is preferably chafing dish bean sauce.
The preparation method of the hotpot condiment comprises the following steps: heating oil, adding rhizoma Zingiberis recens, herba Coriandri, fermented Capsici fructus, glutinous rice cake Capsici fructus, bean product, fructus Zanthoxyli, and spicery, parching, and adding salt, sugar and yeast extract to obtain hotpot seasoning.
Pretreating the fermented pepper before frying; the pretreatment comprises the following steps: mixing the fermented pepper with water according to the mass ratio of (0.01-100) to 1, and crushing; preferably, the fermented pepper is mixed with water in a mass ratio of (2-4) to 1.
Before stir-frying, the ginger is preferably treated, for example, washed, sliced, shredded, and diced.
Before frying, the pepper is preferably treated, for example, the pepper is soaked in water, and the mass ratio of the pepper to the water is preferably 1 (0.1-0.5), more preferably 1:0.3.
in the present invention, the preparation method of the hotpot condiment preferably comprises the following steps:
(1) Heating oil to 170 deg.C, adding rhizoma Zingiberis recens and herba Coriandri, heating, parching, maintaining at 110 deg.C, parching for 5min, taking out rhizoma Zingiberis recens and herba Coriandri, and discarding;
(2) Adding fermented fresh Capsici fructus and glutinous rice cake Capsici fructus into oil, and parching at 110 deg.C for 20min;
(3) Adding bean and fermented soybean into oil, heating continuously, and parching at 110 deg.C for 10min;
(4) Adding fructus Zanthoxyli and spicery into the oil, parching and heating continuously, parching at 110 deg.C for 10min, and stopping heating.
(5) Adding salt, sugar, and yeast extract into oil, and stirring for 3min.
The beneficial effects of the invention are as follows:
(1) The hot pot seasoning product is a zero-additive full-ingredient formula, is simple and natural in ingredients, utilizes the fermented fresh pepper to replace a capsanthin color enhancer and a sodium glutamate color enhancer, does not contain additives, wuxin, white spirit and the like, meets the requirements of people on health on the basis of maintaining good and unique flavor, can be popularized to common healthy people and vegetarians, and makes up for the market vacancy of the healthy hot pot seasoning.
(2) The invention is prepared by a standardized processing technology, and meanwhile, capsanthin in the chili is easier to extract, so that the product has bright color and unique flavor, and after sensory evaluation of professionals, the sensory characteristics such as flavor, aroma, mouthfeel and the like are confirmed, and the product quality is stable.
(3) The pepper in the raw materials of the hotpot condiment product is subjected to inoculation and fermentation treatment, so that the ammonia nitrogen content in the product can be effectively improved, the aim of naturally increasing the freshness is fulfilled, the acid value and the peroxide value are reduced, and the product quality is improved; after the hot pot seasoning is subjected to the physical and chemical detection, all indexes of the hot pot seasoning meet the requirements of national standards, the total number of bacterial colonies is low, and the quality guarantee period can reach 12 months.
Drawings
FIG. 1 is a flow chart of the production process of the hotpot condiment of example 1 of the invention as shown in FIG. 1.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
To further illustrate the present invention, the following examples are provided for illustration. The starting materials used in the following examples of the present invention are all commercially available products. In the embodiment and the comparative example of the invention, the preservation number of the lactobacillus plantarum is CGMCC No.1.16089; the preservation number of the leuconostoc mesenteroides is CGMCC No.1.10327; the preservation number of the Candida drusei is CGMCC No.2.3196.
Example 1
The preparation method of the hotpot condiment comprises the following steps:
1. preparing fermented fresh peppers: preparing strains from lactobacillus plantarum, leuconostoc mesenteroides and candida krusei according to a mass ratio of 2.
2. Pretreatment of raw materials
2.1 fermenting fresh pepper: 22.5g of fermented American red pepper is added into drinking water according to the material-liquid ratio of 3:1, and is crushed into bean size by a crusher.
2.2 glutinous rice cake pepper: 2.5g of dry Indian pepper is added with 3 times of boiled water, boiled and braised for half an hour, and then crushed into bean size.
2.3 spice treatment: weighing 15g of fennel, 8g of star anise, 5g of cassia bark, 5g of tsaoko cardamom, 5g of bay leaf, 5g of round cardamom, 5g of fructus amomi and 5g of cumin, mixing to obtain spice, cutting the spice with a stirrer, and swelling with boiled water which is about 1 time of the weight of the spice for 10min.
2.4, processing old ginger: the old ginger is cut into slices with the thickness of about 1 mm.
2.5 pepper treatment: soaking in drinking water (about 0.3 times of the total weight of 15.4g fructus Zanthoxyli) for about 10min.
3. Frying method
3.1 placing 500g rapeseed oil in a pan, heating to 170 deg.C, adding 20g old ginger slices and 10g herba Coriandri, heating, parching, maintaining at 110 deg.C, parching for 5min, taking out, and discarding.
3.2 pouring 30g of the pretreated fermented fresh pepper and 10g of the glutinous rice cake pepper into the pot, heating, frying, and keeping the temperature of 110 ℃ for frying for 20min.
3.3 adding 20g chafing dish bean sauce and 2g fermented soya beans into the pan, continuously heating and keeping the oil temperature at 110 ℃ for stir-frying for 10min.
And (3.4) pouring 20g of the pretreated pepper and 2g of the pretreated spices into a pot, continuously frying and heating, controlling the temperature at 110 ℃, frying for 10min, and stopping heating.
7g of edible salt, 3.5g of white granulated sugar and 2g of yeast extract are poured into a pot 3.5, and the mixture is continuously stirred for 3min.
4. Package (I)
And pouring the fried hotpot condiment into a stirring tank, and then transferring to a filling machine for hot filling and sealing according to 500g per bag.
The production process flow chart of the hotpot condiment of the embodiment is shown in figure 1.
Example 2
The preparation method of the hotpot condiment comprises the following steps:
1. preparing fermented fresh peppers: preparing strains from lactobacillus plantarum, leuconostoc mesenteroides and candida krusei according to a mass ratio of 2.
2. Pretreatment of raw materials
2.1 fermenting fresh pepper: 16.7g of fermented American red pepper is added into drinking water according to the material-liquid ratio of 2:1, and is ground into bean size by a grinder.
2.2 glutinous rice cake pepper: 3.3g dry Indian pepper is added with 2 times of boiled water, boiled and braised for half an hour and then crushed to the size of bean paste.
2.3 spice treatment: weighing 10g of fennel, 10g of star anise, 5g of cassia bark, 5g of tsaoko cardamom, 5g of bay leaf, 5g of round cardamom, 5g of fructus amomi and 5g of cumin, mixing to obtain spice, cutting the spice with a stirrer, and swelling with boiled water which is about 1 time of the weight of the spice for 10min.
2.4, processing old ginger: the old ginger is cut into slices with the thickness of about 1 mm.
2.5, pepper treatment: soaking in drinking water (about 0.3 times of the total weight of 15.4g fructus Zanthoxyli) for about 10min.
3. Frying method
3.1 rapeseed oil 550g is put into a pan, is heated to 170 ℃, is added with ginger slices 25g and caraway 15g, is heated and fried, is kept at 110 ℃ for frying for 5min, is fished out and is discarded.
3.2 pouring 25g of fermented fresh pepper and 10g of glutinous rice cake pepper into the pot, heating, frying, and keeping the temperature of 110 ℃ for frying for 20min.
3.3 adding 20g chafing dish bean sauce and 2g fermented soya beans into the pan, continuously heating and keeping the oil temperature at 110 ℃ for stir-frying for 10min.
3.4 pouring 20g of the watered pepper and 2g of the watered spice into a pot, continuously frying and heating, controlling the temperature to fry for 10min at 110 ℃, and turning off the fire.
7g of edible salt, 3.5g of white granulated sugar and 2g of yeast extract are poured into a pot 3.5, and the mixture is continuously stirred for 3min.
4 packaging
And pouring the fried hotpot condiment into a stirring tank, and then transferring to a filling machine for hot filling and sealing according to 500g per bag.
Example 3
The preparation method of the hotpot condiment comprises the following steps:
1. preparing fermented fresh pepper: preparing strains from lactobacillus plantarum, leuconostoc mesenteroides and candida krusei according to a mass ratio of 2.
2. Pretreatment of raw materials
2.1 fermenting fresh pepper: 24g of fermented red pepper is added into drinking water according to the feed-liquid ratio of 4:1 and is ground into bean paste by a grinder.
2.2 glutinous rice cake pepper: adding 4 times of boiled water into 2g of dry hot pepper, boiling, stewing for half an hour, and pulverizing to bean size.
2.3 spice treatment: weighing 13g of fennel, 9g of star anise, 5g of cassia bark, 5g of tsaoko cardamom, 5g of bay leaf, 5g of round cardamom, 5g of fructus amomi and 5g of cumin, mixing to obtain spice, cutting the spice with a stirrer, and swelling with boiled water which is about 1 time of the weight of the spice for 10min.
2.4, processing old ginger: the old ginger is cut into slices with the thickness of about 1 mm.
2.5 pepper treatment: soaking in drinking water (about 0.3 times of the total weight of 15.4g fructus Zanthoxyli) for about 10min.
3. Frying method
3.1 rapeseed oil 450g is put into a pot, is heated to 170 ℃, is added with old ginger 15g and coriander 8g, is heated and fried, is kept at 110 ℃ for frying for 5min, is fished out and is discarded.
3.2 pouring 30g of fermented fresh pepper and 10g of glutinous rice cake pepper into the pot, heating, frying, and keeping the temperature of 110 ℃ for frying for 20min.
3.3 adding 20g chafing dish bean sauce and 2g fermented soya beans into the pan, continuously heating and keeping the oil temperature at 110 ℃ for stir-frying for 10min.
3.4 pouring 20g of the watered pepper and 2g of the watered spice into the pot, continuously frying and heating, controlling the temperature to fry for 10min at 110 ℃, and turning off the fire.
7g of edible salt, 3.5g of white granulated sugar and 2g of yeast extract are poured into a pot 3.5, and the mixture is continuously stirred for 3min.
4 packaging
And pouring the fried hotpot condiment into a stirring tank, and then transferring to a filling machine for hot filling and sealing according to 500g per bag.
Comparative example 1
The preparation method of the hotpot condiment of the comparative example is different from that of the example 1 only in that: this comparative example was carried out in step 3.5 by pouring 7g of monosodium glutamate, 0.5g of capsanthin, and 0.2g5' -ribonucleotide disodium, instead of yeast extract, into a pot and stirring continuously, and the contents thereof were not described with reference to the procedure of example 1.
Comparative example 2
The preparation method of the hotpot condiment of the comparative example is different from the preparation method of the example 1 only in that: this comparative example eliminates the step of adding fermented pepper and does not refer to the step of example 1.
Comparative example 3
The preparation method of the hotpot condiment of the comparative example is different from the preparation method of the example 1 only in that: in this comparative example, the strain was changed from the strain obtained in step 1 to Lactobacillus plantarum and Candida krusei (mass ratio 2:1), and the process was not described with reference to the procedure of example 1.
Comparative example 4
The preparation method of the hotpot condiment of the comparative example is different from that of the example 1 only in that: this comparative example eliminates the enzymatic hydrolysis step of step 1 and does not refer to the step of example 1.
Test example 1 sensory evaluation
Sensory evaluation was performed by a sensory panel of 20 persons (10 men and 10 women).
Sensory evaluation person: the age is 25-35, sensory evaluators refer to the general guide of sensory analysis selection, training and management evaluators section 2 in GB/T16291.2-2010: expert evaluators "were subjected to unified screening and training.
The evaluation method comprises the following steps: firstly, the product is mixed and boiled with water according to a proportion (1:4), then the appearance color and luster of the sample are observed, whether the sample is glossy or not, whether the shape is obviously layered with oil, and the sample has no soup mixing phenomenon or foreign matters, the smell of the sample is smelled, the taste of the sample is tasted and evaluated, and the grade is scored according to the grading items of the color, the shape, the aroma, the taste and the like. The evaluation items, the evaluation steps and the evaluation criteria are shown in table 1, and the sensory evaluation results are shown in table 2.
TABLE 1 sensory evaluation criteria table of chafing dish seasoning
TABLE 2 sensory evaluation results of examples and comparative examples
As can be seen from examples 1-3 and comparative examples 1-4, the sensory evaluation scores of the hotpot seasonings prepared by the formulations and processes of examples 1-3 of the present invention were high.
(1) As can be seen from comparison between example 1 and comparative example 1, the color, aroma, taste and the like of the traditional hotpot condiment are less different than those of the product, and the sensory standard of the product meets the requirements of the traditional hotpot condiment.
(2) As can be seen from the comparison between the example 1 and the comparative example 2, the sensory indexes such as color, luster and taste of the product without fermenting the fresh peppers are obviously poorer, which shows that the pepper fermentation has obvious influence on various sensory indexes of the product.
(3) Comparing example 1 with comparative example 3, it can be seen that strain replacement fermentation has significant adverse effects on multiple sensory indicators of the product.
(4) Compared with the comparative example 4, the comparison of the example 1 shows that after the enzymolysis process in the fermented pepper is cancelled, the sensory indexes such as the color, the shape and the like of the product are obviously reduced, which indicates that the enzymolysis has a certain effect on improving the overall quality of the product.
Test example 2 measurement of physical and chemical indexes
Amino acid nitrogen determination method: the method for determining amino acid nitrogen in GB 5009.235-2016 food safety national standard food comprises the following steps: the acid value determination and peroxide value determination method in the national food safety standard GB 5009.229-2016 comprises the following steps: determination of peroxide value in national standard for food safety of GB 5009.227-2016.
TABLE 3 results of measuring physical and chemical indexes of examples
As can be seen from examples 1-3 and comparative examples 1-4, the hotpot condiment product prepared by the formula and the process has better physical and chemical indexes.
(1) Compared with the comparative example 1, the ammonia nitrogen content of the traditional hotpot condiment is slightly higher, which may be related to the addition of sodium glutamate, and the acid value and peroxide value of the product are slightly lower, which indicates that the product has better quality.
(2) Compared with the comparative example 2, the comparison of the example 1 shows that the ammonia nitrogen content of the product is lower after the fresh pepper fermentation is cancelled, which shows that the pepper fermentation has certain influence on the improvement of the ammonia nitrogen content of the product.
(3) Compared with the comparative example 3, the embodiment 1 shows that the strain replacement fermentation has adverse effects on multiple sensory indexes of the product, particularly low ammonia nitrogen, acid value and peroxide value preference of the product, and the condition that the pepper fermentation is facilitated only by selecting a proper strain system is shown.
(4) As can be seen from the comparison between the example 1 and the comparative example 4, the content of ammonia nitrogen in the physical and chemical indexes of the product is obviously reduced after the enzymolysis process in the fermented pepper is cancelled.
Test example 3 determination of Total number of colonies
The hotpot condiment samples prepared in the examples and comparative examples were placed in an incubator at 37 ℃ and stored for 30 days, 60 days and 90 days respectively to determine the total number of colonies, and the test results are shown in Table 4. The measurement method of this test example refers to: GB4789.2-2016 food safety national standard food microbiology test colony total number determination.
TABLE 4 results of colony count determination in examples
As can be seen from the results of the total number of colonies in Table 4, the hotpot condiment prepared by the formulas and processes of examples 1-3 of the invention has the advantages of low total number of colonies, good quality guarantee effect and long quality guarantee period of 12 months.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A fermented pepper is characterized in that the pepper is prepared by fermenting and enzymolysis; the strains adopted by the fermentation are lactobacillus plantarum, leuconostoc mesenteroides and candida krusei.
2. The fermented pepper according to claim 1, wherein the mass ratio of the strain to the pepper is (1-10): 100; in the strain, the mass ratio of the lactobacillus plantarum, the leuconostoc mesenteroides and the candida krusei is (1-2) 1:1.
3. Fermented pepper according to claim 1 or 2, wherein the lactobacillus plantarum is lactobacillus plantarum having a accession number cgmccno.1.16089; the leuconostoc mesenteroides is the leuconostoc mesenteroides with the preservation number of CGMCC No.1.10327; the Candida drusei is Candida drusei with the preservation number of CGMCC No.2.3196.
4. The fermented pepper according to claim 1, wherein the enzyme in the enzymatic hydrolysis is selected from the group consisting of a protease and/or a cellulase.
5. The fermented pepper according to claim 4, wherein in the enzymatic hydrolysis, the enzyme is selected from the group consisting of proteases and cellulases; the mass ratio of the protease to the fermented pepper is (1-5): 100; the mass ratio of the cellulase to the fermented pepper is (1-10): 100.
6. the fermented pepper according to claim 1, wherein the fermentation temperature is 25-36 ℃, the fermentation time is 2-6 d, and the ph is 4.5-5.0; the temperature of the enzymolysis is 40-50 ℃, and the time is 0.5-10 h.
7. The hotpot condiment is characterized by being prepared from the following raw materials in parts by weight:
the fermented pepper is the fermented pepper as claimed in any one of claims 1-6.
8. The hotpot condiment according to claim 7, characterized in that said spices comprise:
the bean product comprises 0.01-100 parts of bean cotyledon and 0.01-50 parts of fermented soya beans.
9. A method for preparing the hotpot condiment according to claim 7 or 8, comprising the following steps: heating oil, adding rhizoma Zingiberis recens, herba Coriandri, fermented Capsici fructus, glutinous rice cake Capsici fructus, bean product, fructus Zanthoxyli, and spicery, parching, and adding salt, sugar and yeast extract to obtain hotpot seasoning.
10. The method of preparing a hotpot condiment according to claim 9, wherein the fermented pepper is pretreated before being fried; the pretreatment comprises the following steps: mixing the fermented pepper with water according to the proportion of (0.01-100) to 1, and crushing.
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| CN116058487A (en) * | 2022-10-31 | 2023-05-05 | 四川川娃子食品有限公司 | Fermented hotpot condiment and preparation method thereof |
| CN116769619A (en) * | 2023-06-21 | 2023-09-19 | 湖南坛坛香食品科技有限公司 | Candida B2, capsicum product and method |
| CN117243363A (en) * | 2023-10-13 | 2023-12-19 | 新疆新康农业发展有限公司 | Fermented chilli sauce and preparation method thereof |
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