Implementation method for preparing chopped garlic chili sauce by using micro-encapsulation flavor development technology

Abstract

The invention discloses an implementation method for preparing chopped garlic chili sauce by using a micro-encapsulation flavor development technology. The sauce is prepared from salted chili, broad bean sauce, tomato sauce, sugar garlic, embedded garlic powder, chicken essence, monosodium glutamate, edible salt and fermented vinegar. The chopped garlic chili sauce prepared by the method is added with the sugar garlic and the embedded garlic powder, so that the chopped garlic chili sauce has strong and lasting garlic flavor and has more distinct layers in taste. Under the synergistic effect of the CO2 supercritical fluid extraction and embedding technology, fresh aroma substances and nutrient components in garlic are reserved to the greatest extent, so that not only oxidation of fresh garlic is avoided, but also microbial reproduction is effectively inhibited; meanwhile, the reflux boiling combined with a vacuum stirring technology changes the traditional chopped garlic chili sauce boiling method by adding fresh garlic, oil oxidation and starch gelatinization biochemical reaction generated by materials at high temperature are avoided, excessive volatilization of flavor substances at high temperature is avoided, and the flavor of products through sealing treatment are improved. The flavor of chili is released more fully and more pure, and the loss of garlic flavor in the production and boiling process and the weakening speed in the shelf life are reduced.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a method for preparing garlic chili sauce by applying microcapsule embedding and flavoring technology, and a garlic chili sauce prepared by the method. Background technique [0002] With the improvement of people's living standards, especially the change of lifestyle and the acceleration of life rhythm, compound seasonings that are easy to store, carry, safe, hygienic, nutritious and have various flavors have been developed rapidly, and have played an important role in seasonings. status. At present, there are many places in China that develop compound seasonings and put them on the market in small batches, but in general, there are many problems: for example, the production process has caused a large loss of nutrients in the raw materials, making the products taste fragrant but not strong. . Or the product is developed according to the traditional process, and the flavor of...

AI Technical Summary

Problems solved by technology

At present, there are many places in China to develop compound seasonings, and small batches have been put on the market, but in general, there are many problems: for example, the production process has caused a large loss of nutrients in raw materials, making the product taste fragrant but not strong

[0008] In view of the fact that the fresh garlic flavor of the existing garlic chili sauce on the market is not strong, and the special advantages of fresh garlic in terms of flavor have not been fully utilized, a fresh garlic chili sauce that is full of fragrance and can slowly release the garlic flavor during the entire shelf life is urgently needed in the industry