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Naturally fermented chilli sauce and preparation method thereof

A technology of naturally fermenting and fermenting peppers, which is applied in the field of deep processing of peppers, can solve the problems of few consumers, short fermentation time, single taste, etc., and achieve the effect of rich nutrition, unique flavor and soft flavor

Active Publication Date: 2012-07-04
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fermented chili products on the market adopt the method of adding strains to rapidly ferment chili peppers. This over-industrialized production method produces products with a single taste, which can only be improved by adding various flavoring agents later; due to the fermentation time If it is too short, the spicy taste of the resulting chili products is too strong, and there are not many consumers

Method used

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  • Naturally fermented chilli sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) 70 parts of fresh peppers are cleaned, drained and crushed into flakes;

[0043] (2) Pack the fresh chili crushed into flakes into an oak barrel, add 8 parts of salt, 1 part of sugar, and 3 parts of glucose to seal;

[0044] (3) ferment at 18°C ​​for one year to obtain fermented pepper liquid;

[0045] (4) By weight, sterilize 100 parts of tomato juice with a solid content of 10%, then add 0.5 part of Lactobacillus bulgaricus for sealing, and ferment at 35° C. for 18 hours to obtain fermented tomato juice;

[0046] (5) 60 parts of fermented chili liquid and 10 parts of fermented tomato juice are mixed, and the temperature is 60°C, and the pressure is 20Mpa to crush and grind evenly;

[0047] (6) Add 2 parts of glucose, 0.1 part of lactic acid, and 1 part of yeast liquid, stir evenly, and sterilize.

Embodiment 2

[0049] (1) 80 parts of fresh peppers are cleaned, drained and crushed into flakes;

[0050] (2) pack the fresh pepper that is crushed into flakes into the oak barrel, add 10 parts of salt, 2 parts of sugar, 4 parts of glucose, and seal;

[0051] (3) fermenting at 20°C for one year to obtain fermented pepper liquid;

[0052] (4) By weight, sterilize 100 parts of tomato juice with a solid content of 10%, then add 0.8 part of Lactobacillus bulgaricus for sealing, and ferment at 35° C. for 18 hours to obtain fermented tomato juice;

[0053] (5) 75 parts of fermented pepper liquid and 20 parts of fermented tomato juice are mixed, and the temperature is 62° C., and the pressure is 22 Mpa to crush and grind evenly;

[0054] (6) Add 3 parts of glucose, 0.3 part of lactic acid, and 2 parts of yeast liquid, stir evenly, and sterilize.

Embodiment 3

[0056] (1) 92 parts of fresh peppers are cleaned, drained and crushed into flakes;

[0057] (2) pack the fresh pepper that is crushed into flakes into an oak barrel, add 18 parts of salt, 3 parts of sugar, and 5 parts of glucose to seal;

[0058] (3) ferment at 25°C for one year to obtain fermented pepper liquid;

[0059] (4) By weight, sterilize 100 parts of tomato juice with a solid content of 10%, then add 1 part of Lactobacillus bulgaricus for sealing, and ferment at 35° C. for 18 hours to obtain fermented tomato juice;

[0060] (5) 90 parts of fermented pepper liquid and 30 parts of fermented tomato juice are mixed, and the temperature is 65°C, and the pressure is 25Mpa to crush and grind evenly;

[0061] (6) Add 5 parts of glucose, 0.5 part of lactic acid, and 3 parts of yeast liquid, stir evenly, and sterilize. The quality inspection indexes of the naturally fermented chili juice prepared in Examples 1 to 3 all meet the following indexes.

[0062]

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Abstract

The invention relates to the technical field of deep processing of chilli, in particular to naturally fermented chilli sauce and a preparation method thereof. The naturally fermented chilli sauce comprises the following raw materials in part by weight: 60 to 90 parts of fermented chilli liquid, 10 to 30 parts of fermented tomato sauce, 2 to 5 parts of glucose, 0.1 to 0.5 part of lactic acid and 1to 3 parts of yeast liquid. The preparation method of the naturally fermented chilli sauce mainly comprises the steps of preparing the fermented chilli liquid, preparing the fermented tomato sauce and blending finished sauce. The used oak barrel has certain air permeability, so that oxygen can slowly permeate the oak barrel to make pungency soft; meanwhile, the chilli can absorb a series of aromatic materials such as vanillin and water-soluble phenol compounds such as tannin, from lignin, so that flavor is more unique; and natural fermentation is performed through natural strains, so that theobtained naturally fermented chilli sauce has soft flavor and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of pepper deep processing, in particular to a naturally fermented pepper juice and a preparation method thereof. Background technique [0002] Pepper is rich in nutrition, containing carotene, vitamin A and vitamin C. These rich antioxidants can neutralize the harmful oxygen molecule free radicals in the body to protect the body; pepper has a strong effect of promoting blood circulation, which can improve fear of cold, Frostbite, vascular headache and other symptoms; pepper can also accelerate metabolism to achieve the effect of burning body fat, thereby playing a role in weight loss. [0003] Fermented peppers are fermented by microorganisms attached to the surface of peppers. They are delicious, invigorating the stomach and eliminating food, and are very popular among people. Fermented chili is very rich in nutrients. In addition to protein, dietary fiber, calcium, phosphorus, iron, carotene, capsaicin an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/218A23L1/29A23L2/56A23L19/20A23L33/00
Inventor 王胜利叶淑娟
Owner 广东百味佳味业科技股份有限公司
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