WO2023050486A1 - Chili sauce having low biogenic amine content and preparation method therefor - Google Patents

Abstract

A chili sauce having low biogenic amine content and a preparation method therefor, the preparing method comprising the following steps: 1) pretreating raw materials; 2) pretreating auxiliary materials; 3) preparing bamboo vinegar; 4) mixing the materials for subsequent use; 5) loading into jars and fermenting; and 6) forming the finished chili sauce. In the method, the bamboo vinegar is added on the 16th-18th day of fermenting in jars, so that the amount of lactic acid bacteria in the fermentation process shows a trend of rapid increase first, then a gentle decrease, and then a significant increase, avoiding a sharp decrease in the later stage of fermentation, inhibiting the growth and reproduction of spoilage bacteria such as mold and the production of biogenic amines, and effectively extending the storage life.

Description

A kind of chili sauce with low biogenic amine content and preparation method thereof technical field

The invention relates to the technical field of food processing, in particular to chili sauce with low biogenic amine content and a preparation method thereof.

Background technique

Pepper is a vegetable that is often eaten in daily life in southern my country. Chili can be made into various products such as chili sauce, chopped chili, and dried chili noodles.

Chili sauce has the functions of invigorating the spleen and appetizing, relieving greasiness and fishy smell, adding flavor and color, etc. It is an indispensable condiment on the dining table and kitchen, and is very popular among people. The production of chili sauce is to wash, remove the stalks, dry, chop the peppers and auxiliary materials under the condition of high salt and anaerobic sealing, use salt to inhibit the physiological function of peppers and make them ripen, and use the microorganisms attached to the surface of peppers or added later to make them ripen. Fermentation produces a unique flavor. Its main fermentation mechanism includes lactic acid fermentation (homo-fermentation and hetero-fermentation) of lactic acid bacteria, alcoholic fermentation of yeast, acetic acid fermentation of acetic acid bacteria, and osmosis of salt and other complex material metabolism processes.

Biogenic amines are a general term for a class of nitrogen-containing low-molecular-weight organic compounds, which are widely found in animals, plants and foods, such as meat products, fish products, alcohol, soy sauce, pickles, cheese and other fermented foods. Biogenic amines in fermented foods are mainly formed by decarboxylation of corresponding amino acids by amino acid decarboxylase in lactic acid bacteria. A certain amount of biogenic amines is beneficial to the metabolism of the body, but when the amount of biogenic amines is excessive, it will bring direct or indirect toxic effects and endanger life.

With the continuous improvement of people's living standards, contemporary people's requirements for food are no longer limited to its edibility and taste, but more pursuit and attention to the nutritional value, food safety and shelf life of food. Due to biological Amines are potentially toxic substances produced in the production and processing of chili sauce, and biogenic amines are easily produced during the fermentation process and preservation process. Therefore, in the fermentation process of making chili sauce, how to effectively reduce the generation of biogenic amines, How to ensure that the content of biogenic amine is in the content range of edible safety and how to improve the shelf life of chili sauce are technical problems to be solved urgently.

Contents of the invention

The technical problem to be solved by the present invention is: to overcome the deficiencies of the prior art, to provide a chili sauce with low biogenic amine content in a simple method, and the chili sauce prepared by this method is bright in color, rich in aroma, crisp and tender in taste , effectively reducing the content of biogenic amines, and inhibiting the growth and reproduction of harmful bacteria such as mold.

The technical solution adopted by the present invention to solve the technical problem is: a preparation method of chili sauce with low biogenic amine content, comprising the following steps: 1) pretreatment of raw materials to obtain crushed millet pepper; 2) pretreatment of auxiliary materials to obtain crushed garlic 3) Preparation of bamboo vinegar; 4) Mixing: 100 parts of crushed millet pepper, 5-7 parts of salt, 0.5-1 part of white sugar, 10-12 parts of minced garlic, and minced ginger 4-6 parts, 1-2 parts of cooking wine and 0.1-0.3 parts of tea polyphenols are placed in a container, mixed and stirred evenly, and the mixture is obtained after filtering out the water, and set aside; Fermentation in medium for 20-25 days, and in the 16th-18th day of fermentation, inject bamboo vinegar liquid into the fermentation altar; 6) chili sauce finished product.

The present invention can increase the amount of lactic acid bacteria in the fermentation process by adding bamboo vinegar liquid in the fermentation process, and inhibit the growth and reproduction of miscellaneous bacteria; During the entire fermentation process, the number of lactic acid bacteria showed a trend of first increasing, then gradually decreasing, and then rising, avoiding the phenomenon of a sharp decline in the number of lactic acid bacteria in the late stage of fermentation, inhibiting the growth and reproduction of spoilage bacteria such as mold, effectively inhibiting the production of biogenic amines, and reducing sub The content of nitrate ensures that the content of biogenic amines is at a low level during the entire fermentation process, effectively extending the storage period.

Further, the injected volume of the bamboo vinegar liquid is 0.1-0.3% of the weight of the crushed millet pepper.

Further, the fermentation altar includes an altar body and an altar cover that is arranged above the altar body, and a pair of syringes for adding bamboo vinegar liquid are arranged horizontally and symmetrically on the altar body, and the syringes are arranged horizontally, and they include a syringe , an injection head arranged on the head of the syringe and a plunger pierced inside the syringe, the plunger includes a plunger rod and a button arranged at the tail of the plunger rod, the head of the plunger rod is provided with Sealing seat, when the altar cover is closed to the altar body, the distance from the center line of the syringe to the bottom of the altar cover is equal to the distance from the center line of the syringe to the inner wall of the bottom of the altar body, and the syringe is provided with a scale.

Further, the distance from the end of the plunger head far away from the cylinder to the vertical centerline of the altar is 1/8 of the inner diameter of the bottom of the altar.

By setting the distance from the centerline of the syringe to the bottom of the altar cover and the distance from the centerline of the syringe to the inner wall of the bottom of the altar to be equal, and the distance between the end of the plunger head away from the cylinder and the vertical centerline of the altar The distance is 1/8 of the inner diameter of the bottom of the altar body, which can ensure that the bamboo vinegar liquid in the syringe is injected at the very center of the altar body, and the bamboo vinegar liquid is in the very center of the altar body and gradually spreads outwards in the mixture. A circular enclosing circle is formed in the center of the jar, so that lactic acid bacteria can grow and multiply rapidly in the circular enclosing circle, and the exclusivity of the dominant bacterial population formed by the rapidly growing and multiplying lactic acid bacteria makes the mold, Escherichia coli, etc. Harmful bacteria are quickly swallowed by lactic acid bacteria, and the lactic acid bacteria quickly spread to the surrounding area, which effectively increases the number of lactic acid bacteria in the fermentation tank at the later stage of fermentation, inhibits the growth and reproduction of spoilage bacteria such as mold, and prolongs the shelf life.

Further, before the mixture in step 5) is loaded into the fermentation altar, it also includes sucking the bamboo vinegar liquid with a volume of 0.1-0.3% of the weight of the crushed millet pepper into the syringe; Push the button in the direction to transfer the bamboo vinegar liquid sucked into the syringe into the altar.

Further, the specific operation steps of the step 1) are: select fresh, mature red millet peppers without rot and mildew, wash and dry the water on the surface of the peppers, remove the stalks, and cut them into uniformly sized pieces Shape, get the crushed millet pepper and place it in a cool and dry place for later use.

Further, the specific operation steps of the step 2) are: select fresh ginger and garlic without rot and mildew respectively, wash the garlic and ginger and dry the moisture on the surface, peel the ginger and garlic and peel the ginger and garlic. Cut the garlic into minced form, and place the minced garlic and minced ginger in a cool and dry place for later use.

Further, the specific operation steps of said step 3) are: after pulverizing and drying the moso bamboo, place it in a fluidized bed reactor for thermal cracking reaction to generate bamboo charcoal and volatile gas; then use a cyclone separator to separate the bamboo charcoal and volatile gas After the gas is separated, a pipeline is used to introduce the volatile gas into a condenser to condense to obtain a liquid; the liquid is left to separate for liquid separation, and after collecting the upper layer liquid, it is dried to obtain bamboo vinegar liquid.

Further, the fermentation temperature is 20-25°C.

The present invention also provides a chili sauce with low biogenic amine content, which is prepared by the above-mentioned preparation method of chili sauce with low biogenic amine content.

A kind of chili sauce with low biogenic amine content of the present invention and preparation method thereof have beneficial effects:

(1) The present invention can improve the quantity of lactic acid bacteria in the fermentation process by adding bamboo vinegar liquid in the fermentation process, and suppress the growth and reproduction of miscellaneous bacteria; The number of lactic acid bacteria presents a trend of rapid increase first, then a gentle decrease and then a significant increase, avoiding the phenomenon of a sharp decline in the number of lactic acid bacteria in the late fermentation period, inhibiting the growth and reproduction of spoilage bacteria such as mold, effectively inhibiting the formation of biogenic amines, and reducing the content of nitrite , to ensure that the content of biogenic amines is at a low level during the entire fermentation process, effectively extending the storage period;

(2) The present invention can also effectively promote the growth and reproduction of lactic acid bacteria in the fermentation process by adding tea polyphenols, and further inhibit the growth and reproduction of spoilage bacteria such as mold;

(3) The structural arrangement of the fermentation altar of the present invention can make the bamboo vinegar liquid form a circular enclosing circle in the very center of the altar body, so that lactic acid bacteria can grow and reproduce rapidly in the circular enclosing circle, and utilize the advantages of the lactic acid bacteria that grow and reproduce rapidly The exclusivity of the bacteria population makes the mold, E. coli and other harmful bacteria in the altar quickly swallowed by lactic acid bacteria, and the lactic acid bacteria quickly spread to its surroundings, effectively increasing the number of lactic acid bacteria in the fermentation altar in the late stage of fermentation, and inhibiting mold and other spoilage bacteria growth and reproduction, extending the shelf life.

Description of drawings

Fig. 1 - is the structural representation of the fermenting jar that the present invention uses;

Fig. 2-bes the variation trend figure of lactic acid bacteria quantity in the chili sauce in comparative example 1 and embodiment 1 in fermentation process;

Fig. 3-bes the variation trend figure of mold quantity in the chili sauce in comparative example 1 and embodiment 1 in fermentation process;

Fig. 4-bes the variation trend figure of biogenic amine total amine content in the chili sauce in comparative example 1 and embodiment 1 in fermentation process;

Figure 5 - is the effect of different additions of bamboo vinegar liquid on the number of lactic acid bacteria, the number of molds and the total amines in the chili sauce after the fermentation is completed.

The above reference signs: 1-altar body, 2-altar cover, 3-syringe, 4-injection barrel, 5-injection head, 6-plunger rod, 7-button, 8-sealing seat, 9-circular surrounding circle.

Detailed ways

The present invention will be further described below in conjunction with the accompanying drawings and examples, but these specific implementations do not limit the protection scope of the present invention in any way.

Example 1

A preparation method of chili sauce with low biogenic amine content, comprising the following steps:

1) Raw material pretreatment: select fresh, non-rotten, mildew-free and mature red millet peppers, wash and dry the water on the surface of the peppers, remove the stalks, cut them into pieces of uniform size, and obtain the crushed millet peppers Store in a cool and dry place for later use;

2) Pretreatment of auxiliary materials: select fresh ginger and garlic that are not rotten and mildewed respectively, wash the garlic and ginger and dry the water on the surface, peel the ginger and garlic, and cut the ginger and garlic into fine powder to obtain Minced garlic and ginger are placed in a cool and dry place for later use;

3) Preparation of bamboo vinegar liquid: crush moso bamboo into 1mm powdery particles, then place in a drying oven and dry at 60°C for 6 hours, place the pulverized moso bamboo powder in a fluidized bed reactor at the cracking temperature The temperature is 500°C, the residence time is 3s, and the fluidization carrier gas is helium, and thermal cracking reaction occurs to generate bamboo charcoal and gas; after the bamboo charcoal and gas are separated by cyclone separator, the gas is introduced into the condenser by pipeline Condensate to obtain a liquid; separate the liquid after standing for 9 hours, collect the upper layer liquid, and dry the liquid at 60°C for 6 hours to obtain bamboo vinegar liquid;

4) Mixing: Put 100 parts of crushed millet pepper, 9 parts of salt, 1 part of white sugar, 11 parts of minced garlic, 5 parts of minced ginger, 2 parts of cooking wine and 0.2 parts of tea polyphenols in a container and mix them evenly. After filtering out the water, the mixture is obtained and set aside;

5) pack altar, ferment: every altar 2kg broken millet pepper, the bamboo vinegar liquid (this embodiment is 4mL) that volume is the 0.2% of broken millet pepper weight is sucked in the syringe; Ferment for 22 days at a temperature of 25°C. On the 16th day of fermentation, push the button 7 in the direction of the altar body 1 to transport the bamboo vinegar liquid sucked into the syringe 3 to the center of the altar body 1;

Described fermenting altar comprises altar body 1 and cover is located at the altar cover 2 above altar body 1, and described altar body is horizontally symmetrically provided with a pair of injector 3 that is used to add bamboo vinegar liquid, and described injector is arranged horizontally, and it comprises The syringe 4, the injection head 5 arranged at the head of the syringe 4 and the plunger pierced inside the syringe 4, the plunger includes a plunger rod 6 and a button 7 arranged at the tail of the plunger rod 6, the The head periphery of plunger rod is provided with sealing seat 8, and when altar cover 2 is covered on altar body 1, the distance (see L among the Fig. 1) and the bottom of syringe 3 to altar cover 2 and syringe 3 to the inner wall of the bottom of the altar body 1 (see D in Figure 1) is equal, the syringe is provided with a scale, the end of the plunger head 5 far away from the cylinder 4 to the altar body 1 The distance (see a in Fig. 1 ) of the vertical centerline of the body is 1/8 of the inner diameter (see b in Fig. 1 ) of the bottom of the altar body 1;

By setting the distance from the centerline of the syringe 3 to the bottom of the altar cover 2 and the distance from the centerline of the syringe 3 to the inner wall of the bottom of the altar 1 to be equal, and the end of the plunger head 5 away from the cylinder 4 to the altar The distance of the vertical center line of 1 is 1/8 of the inner diameter of the bottom of the altar body 1, which can ensure that the bamboo vinegar liquid in the syringe 3 is injected at the very center of the altar body 1, and the bamboo vinegar liquid is in the very center of the altar body 1 And gradually spread outwards in the mixture, forming a circular enclosing circle 9 in the center of the jar body 1, so that the lactic acid bacteria can grow and multiply rapidly in the circular enclosing circle 9, and utilize the dominant bacteria formed by the rapidly growing and multiplying lactic acid bacteria The exclusivity of the population makes the mold, Escherichia coli and other harmful bacteria in the altar body 1 quickly swallowed by lactic acid bacteria, and the lactic acid bacteria quickly spread and multiply to its surroundings, effectively increasing the number of lactic acid bacteria in the fermentation altar in the late stage of fermentation, and inhibiting mold and other spoilage The growth and reproduction of bacteria prolong the shelf life;

6) Finished chili sauce: the finished chili sauce can be stored for 19 months at a room temperature of 30°C, 22 months at 25°C, 30 months at a refrigerated temperature of 18°C, and 10°C 36 months.

Example 2

A preparation method of chili sauce with low biogenic amine content, comprising the following steps:

1) Raw material pretreatment: select fresh, non-rotten, mildew-free and mature red millet peppers, wash and dry the water on the surface of the peppers, remove the stalks, cut them into pieces of uniform size, and obtain the crushed millet peppers Store in a cool and dry place for later use;

2) Pretreatment of auxiliary materials: select fresh ginger and garlic that are not rotten and mildewed respectively, wash the garlic and ginger and dry the water on the surface, peel the ginger and garlic, and cut the ginger and garlic into fine powder to obtain Minced garlic and ginger are placed in a cool and dry place for later use;

3) Preparation of bamboo vinegar liquid: crush moso bamboo into 0.5mm powdery particles, then place it in a drying oven at a temperature of 60° C. for 4 hours, place the pulverized moso bamboo powder in a fluidized bed reactor for cracking The temperature is 450°C, the residence time is 2s, and the fluidization carrier gas is helium, and the pyrolysis reaction occurs to generate bamboo charcoal and gas; after the bamboo charcoal and gas are separated by a cyclone separator, the gas is introduced into the condenser by a pipeline The liquid was condensed in the middle to obtain a liquid; the liquid was separated after standing for 8 hours, and after the upper layer liquid was collected, the liquid was placed at a temperature of 60° C. and dried for 4 hours to obtain bamboo vinegar liquid;

4) Mixing: Put 100 parts of crushed millet pepper, 5 parts of table salt, 0.5 part of white sugar, 10 parts of minced garlic, 4 parts of minced ginger, 1 part of cooking wine and 0.1 part of tea polyphenols in a container and mix them evenly. After filtering out the water, the mixture is obtained and set aside;

5) pack altar, ferment: every altar 2kg broken millet pepper, the bamboo vinegar liquid (this embodiment is 2mL) that volume is 0.1% of broken millet pepper weight is sucked in the syringe; Ferment for 20 days at a temperature of 25°C. On the 16th day of fermentation, push the button in the direction of the altar body to transport the bamboo vinegar liquid sucked into the syringe to the center of the altar body;

Described fermenting altar comprises altar body and the altar cover that is arranged on the altar body top, and described altar body is horizontally symmetrically provided with a pair of injectors that are used to add bamboo vinegar liquid, and described injector is arranged horizontally, and it comprises injection barrel, device. The injection head on the head of the syringe and the plunger pierced inside the syringe. The plunger includes a plunger rod and a button at the end of the plunger rod. A sealing seat is provided on the periphery of the head of the plunger rod. , when the altar cover is closed on the altar body, the distance from the center line of the syringe to the bottom of the altar cover is equal to the distance from the center line of the syringe to the inner wall of the bottom of the altar body, the syringe is provided with a scale, and the column The distance from the end of the plug away from the cylinder to the vertical centerline of the altar is 1/8 of the inner diameter of the bottom of the altar;

6) Finished chili sauce: the finished chili sauce can be stored for 17 months at a room temperature of 30°C, 17 months at 25°C, 25 months at a refrigerated temperature of 18°C, and 10°C 28 months.

Example 3

A preparation method of chili sauce with low biogenic amine content, comprising the following steps:

1) Raw material pretreatment: select fresh, non-rotten, mildew-free and mature red millet peppers, wash and dry the water on the surface of the peppers, remove the stalks, cut them into pieces of uniform size, and obtain the crushed millet peppers Store in a cool and dry place for later use;

2) Pretreatment of auxiliary materials: select fresh ginger and garlic that are not rotten and mildewed respectively, wash the garlic and ginger and dry the water on the surface, peel the ginger and garlic, and cut the ginger and garlic into fine powder to obtain Minced garlic and ginger are placed in a cool and dry place for later use;

3) Preparation of bamboo vinegar liquid: crush moso bamboo into 1mm powdery particles, then place in a drying oven and dry at 60°C for 6 hours, place the pulverized moso bamboo powder in a fluidized bed reactor at the cracking temperature The temperature is 500°C, the residence time is 3s, and the fluidization carrier gas is helium, and thermal cracking reaction occurs to generate bamboo charcoal and gas; after the bamboo charcoal and gas are separated by cyclone separator, the gas is introduced into the condenser by pipeline Condensate to obtain a liquid; separate the liquid after standing for 9 hours, collect the upper layer liquid, and dry the liquid at 60°C for 6 hours to obtain bamboo vinegar liquid;

4) Mixing: Put 100 parts of crushed millet pepper, 7 parts of table salt, 1 part of white sugar, 12 parts of minced garlic, 6 parts of minced ginger, 2 parts of cooking wine and 0.3 part of tea polyphenols in a container and mix them evenly. After filtering out the water, the mixture is obtained and set aside;

5) pack altar, ferment: every altar 2kg broken millet peppers, the bamboo vinegar liquid (6mL in this embodiment) that volume is 0.3% of broken millet peppers weight is sucked in the syringe; Ferment for 25 days at a temperature of 25°C. On the 18th day of fermentation, push the button in the direction of the altar body to transport the bamboo vinegar liquid sucked into the syringe to the center of the altar body;

Described fermenting altar comprises altar body and the altar cover that is arranged on the altar body top, and described altar body is horizontally symmetrically provided with a pair of injectors that are used to add bamboo vinegar liquid, and described injector is arranged horizontally, and it comprises injection barrel, device. The injection head on the head of the syringe and the plunger pierced inside the syringe. The plunger includes a plunger rod and a button at the end of the plunger rod. A sealing seat is provided on the periphery of the head of the plunger rod. , when the altar cover is closed on the altar body, the distance from the center line of the syringe to the bottom of the altar cover is equal to the distance from the center line of the syringe to the inner wall of the bottom of the altar body, the syringe is provided with a scale, and the column The distance from the end of the plug away from the cylinder to the vertical centerline of the altar is 1/8 of the inner diameter of the bottom of the altar;

6) Finished chili sauce: the finished chili sauce can be stored for 20 months at a room temperature of 30°C, 22 months at 25°C, 30 months at a refrigerated temperature of 18°C, and 10°C 36 months.

Comparative example 1

A preparation method of chili sauce with low biogenic amine content, comprising the following steps:

1) Raw material pretreatment: select fresh, non-rotten, mildew-free and mature red millet peppers, wash and dry the water on the surface of the peppers, remove the stalks, cut them into pieces of uniform size, and obtain the crushed millet peppers Store in a cool and dry place for later use;

2) Pretreatment of auxiliary materials: select fresh ginger and garlic that are not rotten and mildewed respectively, wash the garlic and ginger and dry the water on the surface, peel the ginger and garlic, and cut the ginger and garlic into fine powder to obtain Minced garlic and ginger are placed in a cool and dry place for later use;

4) Mixing: Put 100 parts of crushed millet pepper, 9 parts of salt, 1 part of white sugar, 11 parts of minced garlic, 5 parts of minced ginger, 2 parts of cooking wine and 0.2 parts of tea polyphenols in a container and mix them evenly. After filtering out the water, the mixture is obtained and set aside;

5) Altar loading, fermentation: put the mixture into an ordinary fermentation altar and cover the altar cover, put 2kg of crushed millet pepper in each altar, and place it in a ventilated, dry and cool place for natural fermentation. The fermentation temperature is 25°C and the fermentation time is 22°C. sky;

6) The finished chili sauce.

Comparative example 2

The difference between this comparative example and Example 1 is: in step 5), bamboo vinegar liquid was injected into the altar body during the 11th day in the early stage of lactic acid bacteria fermentation (ie fermentation 0-12 days).

Comparative example 3

The difference between this comparative example and Example 1 is: in step 5), the bamboo vinegar liquid was injected into the altar body during the 14th day in the gentle decline period of lactic acid bacteria fermentation (ie fermentation 12-16 days).

Comparative example 4

The difference between this comparative example and Example 1 is that no tea polyphenols are added.

Experimental example 1

The present invention carries out preservation experiment at 30 ℃ to the chili sauce that adopts the method for making of embodiment 1-3 and comparative example 1-4 to make, and measures respectively the chili sauce processed in embodiment 1-3 and comparative example 1-4 at 30 ℃. The storage time under the following conditions, as well as the number of lactic acid bacteria in the chili sauce after the fermentation is completed, the content of biogenic amines, total amine, tryptamine, putrescine and spermidine, the measurement of lactic acid bacteria refers to GB4789.35-2016, the determination of mold Referring to GB4789.15-2016, the determination of biogenic amines refers to the first method in GB 5009.2008-2016, the results are shown in Table 1 and Table 2:

Lactic acid bacteria quantity, mold quantity and total amine content after the preservation time of the chili sauce of table 1 embodiment 1-3 and comparative example 1-4 and fermentation

Tryptamine, putrescine and spermidine content after the capsicum sauce fermentation of table 2 embodiment 1-3 and comparative example 1-4 is completed

treatment group	Tryptamine content (mg/kg)	Putrescine content (mg/kg)	Spermidine content (mg/kg)
Example 1	0.43	0.86	2.05
Example 2	0.46	0.96	2.28
Example 3	0.42	0.84	2
Comparative example 1	0.65	1.35	3.19
Comparative example 2	0.55	1.1	2.6
Comparative example 3	0.59	1.2	2.7
Comparative example 4	0.54	1.08	2.56

As can be seen from Table 1 and Table 2, compared with Example 1, the number of lactic acid bacteria in Comparative Examples 1-4 is all less than Example 1, and the total amine content, tryptamine content, putrescine content and spermidine content are all greater than Example 1.

Comparing Comparative Example 2 and Example 1 and Comparative Example 3 and Example 1, it can be known that when the bamboo vinegar liquid was injected into the 11th day of fermentation (the early stage of lactic acid bacteria fermentation growth), because the lactic acid bacteria quantity itself in this fermentation period is in the stage of rapid growth, the corresponding The pH of lactic acid bacteria increases significantly, and the acidic environment provided can inhibit the number of molds by itself. It is not necessary to add bamboo vinegar to increase the number of lactic acid bacteria. Even adding bamboo vinegar at this stage can not achieve better results, and it will increase When the bamboo vinegar liquid is injected on the 14th day of fermentation (the fermentation of lactic acid bacteria declines slowly), the number of lactic acid bacteria declines slowly, and the number of lactic acid bacteria declines gently during this process, which can reduce the production of amino acid decarboxylase due to the large number of lactic acid bacteria. The rate of amine; on the 16th day of fermentation (the rapid decline period of lactic acid bacteria fermentation), bamboo vinegar liquid was added, so that the number of lactic acid bacteria in the whole fermentation process showed a trend of first increasing and then gradually decreasing and then rising, so as to avoid the rapid increase in the number of lactic acid bacteria in the late stage of fermentation. The phenomenon of decline, inhibits the growth and reproduction of spoilage bacteria such as mold, effectively inhibits the formation of biogenic amines, reduces the content of nitrite, ensures that the content of biogenic amines is at a low level during the entire fermentation process, and effectively prolongs the storage period.

Experimental example 2

When the present invention adopts the method of embodiment 1 and comparative example 1 to make chili sauce, the amount of lactic acid bacteria, the number of molds and the total amine content of biogenic amines in chili sauce were measured at fermentation 0d, 6d, 12d, 16d, 18d, 20d and 22d , the result is shown in Figure 2-4.

As can be seen from Figures 2-4, the number of lactic acid bacteria in Comparative Example 1 presents a rapid increase (fermentation time is 0-12 days) and then a gentle decline (fermentation time is 12-16 days) and then a rapid decline (fermentation time is 16-22 days), and the rapid decline stage of fermentation has the largest downward trend when the fermentation time is 16-18 days; the number of molds shows an increasing trend when the fermentation is 16-22 days; showed a significant increasing trend;

And the quantity of lactic acid bacteria among the embodiment 1 presents rapid rise first and then gently declines and then significantly rises (16-18 days) with the prolongation of fermentation time, and finally gentle trend; Mold quantity presents the trend of decline when fermenting 16-22 days; Biogenic amine The total amine content showed a slow rising trend during the 16-22 days of fermentation;

In the present invention, by adding bamboo vinegar liquid on the 16th day of fermentation, the stage of rapid decline in fermentation of lactic acid bacteria in the fermentation process can be avoided, and the number of lactic acid bacteria in the late stage of fermentation can be improved, and the growth and reproduction of mold can be inhibited due to the increase in the number of lactic acid bacteria, resulting in The number of molds decreased; during the 16-22 days of fermentation, the content of amino acid decarboxylase produced by the lactic acid bacteria increased, but due to the addition of bamboo vinegar, the amino acid decarboxylase produced by lactic acid bacteria could generate biogenic amine per unit time content is less than the content of bamboo vinegar liquid to inhibit the generation of biogenic amine total amines, and then the increase in the content of biogenic amine total amines in the present embodiment 1 in 16-22 days of fermentation is significantly less than that of comparative example 1, indicating that the present invention passes through fermentation Adding on the 16th day can increase the number of lactic acid bacteria in the late stage of fermentation, inhibit the growth and reproduction of mold, prolong the storage time of chili sauce, and also inhibit the production rate of biogenic amines, effectively reducing the content of biogenic amines in the fermentation process

Experimental example 3

When the present invention adopts the method for embodiment 1 to make chili sauce, the addition of controlling the bamboo vinegar liquid is respectively 0,0.05%, 0.1%, 0.3%, 0.5% and 0.7%, and the addition refers to the injection of the bamboo vinegar liquid The volume is the percentage of the weight of the crushed millet pepper. The effects of different additions of bamboo vinegar liquid on the number of lactic acid bacteria, the number of molds and the total amines in the chili sauce after fermentation were determined. The results are shown in Figure 5.

It can be seen from Figure 5 that the addition of bamboo vinegar can reduce the total amine content and the number of molds, and can also increase the number of lactic acid bacteria. Considering the use cost of bamboo vinegar liquid, the addition amount of bamboo vinegar liquid is selected to be 0.1-0.3%, that is, the volume injected by bamboo vinegar liquid is 0.1-0.3% of the weight of crushed millet pepper

The above description is only a preferred embodiment of the present invention, and does not limit the present invention in any form. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this field Those skilled in the art, without departing from the scope of the technical solution of the present invention, may use the technical content disclosed above to make some changes or modify them into equivalent embodiments with equivalent changes, but as long as they do not depart from the technical solution of the present invention, the Technical Essence Any simple modifications, equivalent changes and modifications made to the above embodiments still fall within the scope of the technical solution of the present invention.

Claims (10)

1. A preparation method of chili sauce with low biogenic amine content is characterized in that it comprises the following steps: 1) pretreatment of raw materials to obtain crushed millet pepper; 2) pretreatment of auxiliary materials to obtain minced garlic and minced ginger; 3) bamboo Preparation of vinegar liquid; 4) Mixing: 100 parts of crushed millet pepper, 5-7 parts of salt, 0.5-1 part of white sugar, 10-12 parts of minced garlic, 4-6 parts of minced ginger, 1-2 parts of cooking wine 0.1-0.3 parts of tea polyphenols are placed in a container, mixed and stirred evenly, and the mixture is obtained after filtering out the water, which is then used for later use; During the 16th-18th day of fermentation, inject bamboo vinegar liquid in the fermentation altar; 6) chili sauce finished product.
2. A method for preparing chili sauce with low biogenic amine content according to claim 1, characterized in that: the volume of the bamboo vinegar solution injected is 0.1-0.3% of the weight of the crushed millet pepper.
3. The preparation method of a kind of chili sauce with low biogenic amine content as claimed in claim 1, is characterized in that: described fermenting altar comprises altar body and covers the altar cover that is arranged on the altar body, and described altar body is horizontally symmetrically provided with. A pair of syringes for adding bamboo vinegar liquid, the syringes are arranged horizontally, and it includes a syringe, an injection head arranged at the head of the syringe and a plunger pierced inside the syringe, and the plunger includes a plunger rod And the button located at the end of the plunger rod, the head periphery of the plunger rod is provided with a sealing seat, when the altar cover is closed on the altar body, the distance from the centerline of the syringe to the bottom of the altar cover and the distance of the syringe The distance from the center line to the inner wall of the bottom of the altar body is equal, and the syringe is provided with a scale.
4. The preparation method of a kind of chili sauce with low biogenic amine content as claimed in claim 3 is characterized in that: the distance from the vertical centerline of the jar body to the vertical centerline of the jar body from the end of the plunger head away from the column 1/8 of the inner diameter of the bottom of the body.
5. The preparation method of a kind of chili sauce with low biogenic amine content as claimed in claim 3 is characterized in that: before the mixture is loaded into the fermentation jar in the step 5), it also includes adding 0.1-0.3% of the weight of crushed millet pepper The bamboo vinegar liquid sucked into the syringe; on the 16th-18th day of fermentation, the bamboo vinegar liquid sucked into the syringe is delivered to the altar body by pushing the button in the direction of the altar body.
6. The preparation method of a kind of chili sauce with low biogenic amine content as claimed in claim 1, is characterized in that: the specific operation step of described step 1) is: select fresh, no rot and mildew and ripe red millet pepper, wash And after drying the moisture on the surface of the pepper, remove the stalk, cut it into pieces of uniform size, obtain the crushed millet pepper, and place it in a cool and dry place for later use.
7. The preparation method of a kind of chili sauce with low biogenic amine content as claimed in claim 1, is characterized in that: the specific operation step of described step 2) is: select fresh ginger and garlic that are not rotten and mildewed respectively, and garlic and After washing the ginger and drying the moisture on the surface, peel the ginger and garlic and cut the ginger and garlic into fine pieces to obtain minced garlic and minced ginger, and place them in a cool and dry place for later use.
8. The preparation method of a kind of chili sauce with low biogenic amine content as claimed in claim 1, is characterized in that: the specific operation step of described step 3) is: put moso bamboo into a fluidized bed reactor after pulverizing and drying Thermal cracking reaction to generate bamboo charcoal and volatile gas; after the bamboo charcoal and volatile gas are separated by a cyclone separator, the volatile gas is introduced into the condenser by a pipeline to condense to obtain a liquid; the liquid is left to separate and the upper liquid is collected Finally, dry to obtain bamboo vinegar liquid.
9. A method for preparing chili sauce with low biogenic amine content according to claim 1, characterized in that: the fermentation temperature is 20-25°C.
10. A chili sauce with low biogenic amine content is characterized in that: it is prepared by the preparation method of chili sauce with low biogenic amine content according to any one of claims 1-9.

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