Segmented direct vat set chilli sauce composite leavening agent and method for preparing chilli sauce by using same

Abstract

The invention provides a segmented direct vat set chilli sauce composite leavening agent and a method for preparing chilli sauce by using the same, and belongs to the technical field of food fermentation. The composite leavening agent comprises a leavening agent 1 and a leavening agent 2, wherein the leavening agent 1 is prepared from freeze-dried powder of plant lactobacillus CICC 25125, freeze-dried powder of lactobacillus acidophilus CICC 6094 and freeze-dried powder of leuconostoc mesenteroides CICC 24385, and the leavening agent 2 is prepared from freeze-dried powder of saccharomyces cerevisiae, a fermentation accelerant and garlic essential oil. The composite leavening agent can effectively control the fermentation process, perform segmented intensified inoculation, increase the acid production rate, shorten the fermentation period and reduce the generation of nitrite in the fermentation process. The invention further provides a method for preparing the chilli sauce by using the composite leavening agent, and the prepared chilli sauce is low in nitrite content, presents soft and rich fruity flavor and is high in flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation, and particularly relates to a segmented direct-throwing type chili sauce composite starter and a method for preparing the chili sauce. Background Art

[0002] The traditional method of making chili sauce is to add white wine, salt, soy sauce and monosodium glutamate to the processed chili, stir it evenly, bottle it and seal it for a period of time before eating. The process is to ferment the chili with the help of natural lactic acid bacteria. There are many disadvantages of chili sauce made by traditional methods, mainly manifested as follows: first, the accumulation of nitrite. Nitrite is converted from nitrate by miscellaneous bacteria, mainly because natural microorganisms grow slowly and breed spoilage bacteria; second, the problem of excessive salt content. In order to ensure the flavor of the product and prevent food from spoiling, a large amount of salt is usually added, which leads to a longer fermentation cycle and difficult to control fermentation conditions; third, it is difficult to achieve large-scale industrial production. Due to the influence of weather factors, the product quality is unstable, there is also a serious browning problem, the color is not good, and it is difficult to meet the requirements of industrial production.

[0003] The direct-throw fermentation agent has stronger fermentation performance than the liquid fermentation agent, smaller volume, higher bacterial activity and longer shelf life, so it can be directly put into fermentation without the need for an activation process, thereby reducing the intermediate links that are easily contaminated by miscellaneous bacteria, and also reducing the requirements for production conditions. The direct-throw fermentation agent is very suitable for industrialized production. Therefore, it is an urgent problem to develop a direct-throw fermentation agent for chili sauce, and use the fermentation agent to control the fermentation process, and promote the production of low-salt, low-nitrate chili sauce products in this field. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the purpose of the present invention is to provide a segmented direct-injection chili sauce composite fermentation agent, which can effectively control the fermentation process, perform segmented enhanced inoculation, increase the acid production rate, shorten the fermentation cycle, and reduce the production of nitrite during the fermentation process.

[0005] The object of the present invention is to provide a method for preparing chili sauce. The prepared chili sauce has low nitrite content and presents a soft and rich fruity aroma with high-quality flavor.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a segmented direct-throw type hot pepper sauce composite fermentation agent, comprising a fermentation agent 1 and a fermentation agent 2;

[0008] The starter 1 is obtained by mixing freeze-dried powder of Lactobacillus plantarum CICC 25125, freeze-dried powder of Lactobacillus acidophilus CICC 6094 and freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:1:1.5-2; the starter 2 is obtained by mixing freeze-dried powder of Saccharomyces cerevisiae, a fermentation accelerator and garlic essential oil in a mass ratio of 1:0.03:1.5-2; the fermentation accelerator comprises yeast extract, inorganic salt and acid protease.

[0009] Preferably, the preparation method of the Lactobacillus plantarum CICC 25125 freeze-dried powder comprises: mixing Lactobacillus plantarum CICC 25125 bacterial mud with a freeze-drying protective agent at a ratio of 1 g:2 mL, and vacuum freeze-drying; the freeze-drying protective agent is an aqueous solution containing 6-8 wt % lactose and 15-20 wt % mannitol.

[0010] Preferably, the preparation method of the Lactobacillus acidophilus CICC 6094 freeze-dried powder comprises: mixing the Lactobacillus acidophilus CICC 6094 bacterial mud with a freeze-drying protective agent at a ratio of 1 g:2 mL, and vacuum freeze-drying; the freeze-drying protective agent is an aqueous solution containing 10-15wt% trehalose, 13-15wt% sucrose and 2-5wt% sodium glutamate.

[0011] Preferably, the preparation method of the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 comprises: mixing the bacterial sludge of Leuconostoc mesenteroides CICC 24385 with a freeze-drying protective agent at a ratio of 1 g:3 mL, and vacuum freeze-drying; the freeze-drying protective agent is an aqueous solution containing 6-8 wt% lactose, 2-6 wt% mannitol and 15-20 wt% skim milk powder.

[0012] Preferably, the preparation method of the brewer's yeast freeze-dried powder comprises: mixing brewer's yeast mud with a freeze-dried protective agent at a ratio of 1 g:1 mL, and vacuum freeze-drying; the freeze-dried protective agent is an aqueous solution containing 10-15 wt% trehalose and 4-7 wt% sorbitol.

[0013] Preferably, the mass ratio of the yeast extract, the inorganic salt and the acidic protease is 86-94:3-7:3-7.

[0014] Preferably, the inorganic salt includes sodium dihydrogen phosphate and potassium dihydrogen phosphate.

[0015] The present invention also provides a method for preparing chili sauce, which adopts the above-mentioned segmented direct-throwing type chili sauce composite fermentation agent for preparation.

[0016] Preferably, the method comprises the following steps: adding 8-12wt% edible salt and 3-5wt% starter 1 to pepper, fermenting at 23-27°C, adding 6-7wt% starter 2 after fermenting for 15-20 days, continuing to ferment, and fermenting for 30-35 days.

[0017] The present invention also provides the above-mentioned segmented direct-throwing type hot pepper sauce composite fermentation agent or the hot pepper sauce prepared by the above-mentioned preparation method.

[0018] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0019] The segmented direct-throw type hot pepper sauce composite fermentation agent provided by the present invention can effectively control the fermentation process, adopt low-salt (≤12% salt content, which is more than 25% lower than the salt content of traditional fermentation) conditions, carry out segmented enhanced inoculation, increase the acid production rate, shorten the fermentation cycle, and reduce the generation of nitrite during the fermentation process, which can effectively improve the flavor of the hot pepper sauce, and effectively reduce the addition of chemical preservatives, and the product has a long shelf life.

[0020] The chili sauce prepared by the method for preparing the chili sauce has low nitrite content, contains 62 volatile flavor substances including 22 esters, 15 alcohols, 11 acids, 7 aldehydes, 4 alkenes, 2 phenols and 1 alkane, presents a soft and rich fruity aroma and has high-quality flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 :The effect of the ratio of bacterial sludge to protective agent on the freeze-dried survival rate of CICC 25125;

[0022] Figure 2 :The effect of the ratio of bacterial sludge to protective agent on the freeze-dried survival rate of CICC 6094;

[0023] Figure 3 :The effect of the ratio of bacterial sludge to protective agent on the freeze-dried survival rate of CICC 24385;

[0024] Figure 4 :The effect of the ratio of bacterial sludge to protective agent on the survival rate of freeze-dried Saccharomyces cerevisiae;

[0025] Figure 5 :The effect of salt addition on pH value and total acid content of chili sauce;

[0026] Figure 6 :The effect of salt addition on the sensory score of chili sauce;

[0027] Figure 7 :The effect of salt addition on nitrite content in chili sauce;

[0028] Figure 8 : Effect of the addition amount of starter culture 1 on pH value and total acid content of chili sauce;

[0029] Fig. 9 : Effect of the addition amount of starter culture 1 on the sensory score of chili sauce;

[0030] Fig.10 : Effect of the amount of starter culture 1 added on the nitrite content of chili sauce;

[0031] Fig.11 : Effect of the addition amount of starter culture 2 on pH value and total acid content of chili sauce;

[0032] Fig.12 : Effect of the addition amount of starter culture 2 on the sensory score of chili sauce;

[0033] Fig.13 : Effect of the amount of starter culture 2 added on the nitrite content of chili sauce;

[0034] Fig.14 : Effect of the addition time of starter 2 on pH value and total acid content of chili sauce;

[0035] Fig.15 : The effect of the addition time of starter 2 on the sensory score of chili sauce;

[0036] Fig.16 : The effect of adding time of starter 2 on the nitrite content of chili sauce;

[0037] Fig.17 :Effect of fermentation time on pH value and total acid content of chili sauce;

[0038] Fig.18 :Effect of fermentation time on sensory scores of chili sauce;

[0039] Fig.19 : Effect of fermentation time on nitrite content in chili sauce. DETAILED DESCRIPTION

[0040] The present invention provides a segmented direct-throw type hot pepper sauce composite fermentation agent, comprising a fermentation agent 1 and a fermentation agent 2;

[0041] The starter 1 is obtained by mixing freeze-dried powder of Lactobacillus plantarum CICC 25125, freeze-dried powder of Lactobacillus acidophilus CICC 6094 and freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:1:1.5-2; the starter 2 is obtained by mixing freeze-dried powder of Saccharomyces cerevisiae, a fermentation accelerator and garlic essential oil in a mass ratio of 1:0.03:1.5-2; the fermentation accelerator comprises yeast extract, inorganic salt and acid protease.

[0042] Among them, during the fermentation process of chili sauce, the fermentation agent 1 is mainly composed of lactic acid bacteria to produce a large amount of organic matter, giving the fermented product a typical flavor; the fermentation agent 2 is mainly composed of brewer's yeast in the middle stage of chili sauce fermentation, which can further enrich the flavor of the chili sauce product; at the same time, fermentation promoter is added to the fermentation agent 2, which promotes the reproduction and metabolism of brewer's yeast, improves the fermentation performance and environmental tolerance of brewer's yeast, and improves the utilization rate of raw materials; garlic essential oil is added to play the role of biological preservation, effectively reducing the amount of chemical preservatives added and extending the shelf life of the product.

[0043] The preparation method of the Lactobacillus plantarum CICC 25125 freeze-dried powder of the present invention comprises: mixing the Lactobacillus plantarum CICC25125 bacterial mud with a freeze-drying protective agent at a ratio of 1 g:2 mL, and performing vacuum freeze drying. The bacterial mud is obtained by centrifuging the culture solution of Lactobacillus plantarum CICC25125; the centrifugation conditions are 2000-4000r / min, centrifugation at 4°C for 10-20min, the centrifugation speed is preferably 3000r / min, and the centrifugation time is preferably 15min; the culture solution of Lactobacillus plantarum CICC 25125 is obtained by inoculating Lactobacillus plantarum CICC 25125 in MRS culture medium for culture; the culture conditions are static culture at 36-38°C for 20-26h, the culture temperature is preferably 37°C, and the culture time is preferably 24h; the initial pH of the culture is 5.8-6.2; the lyophilization protective agent is an aqueous solution containing 6-8wt% lactose and 15-20wt% mannitol, the lactose concentration in the lyophilization protective agent is preferably 7wt%, and the mannitol concentration is preferably 16-18wt%.

[0044] The preparation method of the Lactobacillus acidophilus CICC 6094 freeze-dried powder of the present invention comprises: mixing Lactobacillus acidophilus CICC 6094 bacterial mud with a freeze-drying protective agent at a ratio of 1 g:2 mL, and performing vacuum freeze drying. The bacterial mud is obtained by centrifuging the culture solution of Lactobacillus acidophilus CICC 6094; the centrifugation conditions are 2000-4000r / min, 4°C for 10-20min, the centrifugation speed is preferably 3000r / min, and the centrifugation time is preferably 15min; the culture solution of Lactobacillus acidophilus CICC 6094 is obtained by inoculating Lactobacillus acidophilus CICC 6094 in MRS culture medium; the culture conditions are static culture at 36-38°C for 18-22h, the culture temperature is preferably 37°C, and the culture time is preferably 20h; the initial pH of the culture is 5.3-5.7; the lyophilization protective agent is an aqueous solution containing 10-15wt% trehalose, 13-15wt% sucrose and 2-5wt% sodium glutamate, the trehalose concentration in the lyophilization protective agent is preferably 11-12wt%, the sucrose concentration is preferably 14wt%, and the sodium glutamate concentration is preferably 3-4wt%.

[0045] The preparation method of the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 of the present invention comprises: mixing bacterial mud of Leuconostoc mesenteroides CICC24385 with a freeze-drying protective agent at a ratio of 1 g:3 mL, and performing vacuum freeze drying. The bacterial mud is obtained by centrifuging the culture fluid of Leuconostoc mesenteroides CICC24385; the centrifugation conditions are 2000-4000r / min, centrifugation at 4°C for 10-20min, the centrifugation speed is preferably 3000r / min, and the centrifugation time is preferably 15min; the culture fluid of Leuconostoc mesenteroides CICC 24385 is obtained by inoculating Leuconostoc mesenteroides CICC 24385 in MRS culture medium for culture; the culture conditions are static culture at 28-32°C for 22-26h, the culture temperature is preferably 30°C, and the culture time is preferably 24h; the initial pH of the culture is 5.8-6.2; the lyophilization protective agent is an aqueous solution containing 6-8wt% lactose, 2-6wt% mannitol and 15-20wt% skim milk powder, the lactose concentration in the lyophilization protective agent is preferably 7wt%, the mannitol concentration is preferably 3-5wt%, and the skim milk powder concentration is preferably 16-18wt%.

[0046] The preparation method of the freeze-dried powder of brewer's yeast of the present invention comprises: brewer's yeast mud and freeze-dried protective agent are mixed according to 1g:1mL, and vacuum freeze-dried. The deposit number of the brewer's yeast of the present invention is CICC1394; the mud is obtained by centrifuging the brewer's yeast culture solution; the centrifugation conditions are 2000-4000r / min, 4°C centrifugation for 10-20min, the centrifugation speed is preferably 3000r / min, and the centrifugation time is preferably 15min; the brewer's yeast culture solution is obtained by inoculating brewer's yeast in YPD medium; the culture conditions are static culture at 25-30°C for 18-22h, the culture temperature is preferably 28°C, and the culture time is preferably 20h; the initial pH of the culture is 5.2-5.6; the freeze-dried protective agent is an aqueous solution containing 10-15wt% trehalose and 4-7wt% sorbitol, and the trehalose concentration in the freeze-dried protective agent is preferably 12-13wt%, and the sorbitol concentration is preferably 5-6wt%.

[0047] The fermentation promoter of the present invention (by mass) comprises 86-94 parts of yeast extract, 3-7 parts of inorganic salt and 3-7 parts of acid protease, and the fermentation promoter preferably comprises 90 parts of yeast extract, 5 parts of inorganic salt and 5 parts of acid protease. The activity of the acid protease of the present invention is 40000-60000U / g, preferably 50000U / g. The inorganic salt of the present invention comprises sodium dihydrogen phosphate and potassium dihydrogen phosphate, preferably obtained by mixing sodium dihydrogen phosphate and potassium dihydrogen phosphate in a mass ratio of 1:2-3, preferably 1:2.5. The present invention does not limit the sources of the yeast extract and garlic essential oil.

[0048] The present invention also provides a method for preparing chili sauce, which is prepared by using the above-mentioned segmented direct-throw type chili sauce composite fermentation agent, preferably comprising the following steps: adding 8-12wt% edible salt and 3-5wt% fermentation agent 1 to the chili, and fermenting at 23-27°C, adding 6-7wt% fermentation agent 2 after fermentation for 15-20 days, and continuing to ferment for a total of 30-35 days. The amount of edible salt added is preferably 9-11wt%, more preferably 10wt%; the amount of fermentation agent 1 added is preferably 4wt%; the fermentation temperature is preferably 24-26°C, more preferably 25°C; the amount of fermentation agent 2 added is preferably 6.06wt%, and the fermentation agent 2 is added after 17-18 days of fermentation; the total fermentation time is 32-33 days.

[0049] The present invention also provides the above-mentioned segmented direct-throwing chili sauce composite fermentation agent or the chili sauce prepared by the above-mentioned preparation method. The chili sauce has a low nitrite content and contains 62 volatile flavor substances, including 22 esters, 15 alcohols, 11 acids, 7 aldehydes, 4 alkenes, 2 phenols, and 1 alkane, presenting a soft and rich fruity aroma and high-quality flavor.

[0050] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0051] In the embodiment of the present invention, the pepper used is Baodi Tianying pepper; the brewer's yeast collection number is CICC1394; plant lactobacillus CICC 25125, Lactobacillus acidophilus CICC 6094 and Leuconostoc mesenteroides CICC 24385 are all strains preserved in the China Industrial Microbiological Culture Collection Administration Center. Acid protease (activity 50000U / g) was purchased from Beijing Solebow Technology Co., Ltd.; yeast extract was purchased from Angel Yeast Co., Ltd., and garlic essential oil was purchased from Jinan Blue Sky High-tech Chemical Technology Co., Ltd.

[0052] In an embodiment of the present invention, the pH value of the chili sauce is determined according to the national food safety standard GB 5009.237-2016 for the determination of pH value of food; the total acid content is determined according to the national food safety standard GB 12456-2021 for the determination of total acid in food; and the nitrite content is determined according to the national food safety standard GB 5009.33-2016 for the determination of nitrite and nitrate in food.

[0053] In the following embodiments, unless otherwise specified, all of them are conventional methods.

[0054] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0055] Example 1

[0056] (1) Acid and salt resistance of strains:

[0057] The strains of plant lactobacillus CICC 25125, Lactobacillus acidophilus CICC 6094 and Leuconostoc mesenteroides CICC24385 were inoculated into the MRS medium with NaCl concentration of 9 g / mL at an inoculum size of 1% (v / v) respectively for subculture, and the salt concentration of the medium was gradually increased by 1 g / mL each time, and each salt concentration gradient was acclimated for three generations, and each generation was cultured at 37° C. for 24 h. MRS medium without NaCl was used as a blank control, and the bacterial survival rate of the third generation of each salt concentration gradient was calculated.

[0058] The strains of plant lactobacillus CICC 25125, Lactobacillus acidophilus CICC 6094 and Leuconostoc mesenteroides CICC24385 were inoculated into the MRS medium with a pH of 4 and subcultured with an inoculum size of 1% (v / v), and the pH value of the medium was gradually reduced by 0.5 each time, and each pH value gradient was tamed for three generations, and each generation was cultivated at 37°C for 24h. The MRS medium that does not change the pH value was used as a blank control, and the bacterial survival rate of the third generation of each pH value gradient was calculated. The results are shown in Table 1.

[0059] Table 1 Survival rate of strains in different salt concentrations and pH media

[0060]

[0061] The results showed that when the NaCl concentration was 9-10g / mL, the survival rate of the three strains was above 35% after three subcultures. When the NaCl concentration was 11g / mL, the survival rate of the three strains was greatly reduced after three subcultures. This shows that when the salt concentration of the culture medium is below 10g / mL, the strains can tolerate their growth environment and have good activity. The three strains had a very high survival rate after three subcultures in a culture medium with a pH of 4. When the pH value was 3, the bacterial survival rate was higher than 49%, indicating that the three strains can tolerate a growth environment with a pH of 3.

[0062] (2) Expansion culture of strains after domestication:

[0063] CICC 25125 expansion culture: The strain was inoculated into MRS medium at an inoculum size of 1% (v / v), with an initial pH of 6.0±0.2 and a temperature of 37°C, and cultured statically for 24 h.

[0064] CICC 6094 expansion culture: The strain was inoculated into MRS medium at an inoculum of 1% (v / v), with an initial pH of 5.5.±0.2 and a temperature of 37°C, and cultured statically for 20 hours.

[0065] CICC 24385 expansion culture: The strain was inoculated into MRS medium at an inoculum of 1% (v / v), with an initial pH of 6.0±0.2 and a temperature of 30°C, and cultured statically for 24 hours.

[0066] Expansion culture of brewer's yeast: brewer's yeast was inoculated into YPD liquid culture medium and cultured at 30°C for 48 h for activation. After the second generation of activation, it was inoculated into YPD liquid culture medium at an inoculum size of 1% (v / v), with an initial pH of 5.4±0.2, a temperature of 28°C, a shaking speed of 200 r / min, and cultured for 20 h.

[0067] Example 2

[0068] The CICC 25125, CICC 6094, CICC 24385 and Saccharomyces cerevisiae culture broths obtained in Example 1 were centrifuged at 3000 r / min and 4° C. for 15 min, and the supernatant was discarded to collect the bacterial sludge.

[0069] Skim milk powder, whey powder, maltodextrin, trehalose, sucrose, lactose, sodium glutamate, sodium ascorbate, mannitol and sorbitol were used as single factor protectants to screen freeze-drying protectants suitable for each strain.

[0070] (1) Screening of lyophilization protectants for CICC 25125

[0071] The 10 prepared protective agents of different concentrations were mixed with the bacterial mud, and the ratio of bacterial mud to protective agent was 1:3 (g / mL), and the mixture was divided into plates, pre-frozen in a -80℃ refrigerator for 3 hours, and vacuum freeze-dried (pre-frozen at -40℃ for 4 hours, freeze-dried at a cold trap temperature of -70℃ for 72 hours to obtain freeze-dried powder). The survival rate was used as an indicator to screen the freeze-dried protective agent. The experimental design and results are shown in Table 2.

[0072] Table 2 Effects of different types and concentrations of protective agents on the freeze-dried survival rate of CICC 25125

[0073]

[0074] The results showed that 15% mannitol and 10% lactose had the best protective effects, with freeze-dried survival rates of 66.32% and 58.77% respectively.

[0075] Through the single factor test, the orthogonal factor level table is determined, see Table 3. The experimental results are shown in Table 4.

[0076] Table 3 Factor and level design

[0077] level A Lactose concentration / % B Mannitol concentration / % 1 8 13 2 10 15 3 12 17

[0078] Table 4 Orthogonal test results

[0079]

[0080]

[0081] The results showed that the importance of the two factors on the survival rate was A>B. The best combination was A1B3, that is, when the lactose concentration was 8% and the mannitol concentration was 17%, the survival rate could reach 80.24%.

[0082] Lactose concentration of 8% and mannitol concentration of 17% were used as protective agents. The mixture was mixed at a ratio of 2:1, 1:1, 1:2, 1:3, and 1:4 (g / mL) and dispensed into plates. The plates were pre-frozen in a -80°C refrigerator for 3 h and vacuum freeze-dried. The survival rate of the strains was calculated. The results are shown in the table. Figure 1 It can be seen that with the increase in the ratio of bacterial sludge to protective agent, the freeze-dried survival rate of CICC 25125 first increased and then decreased. When the ratio was 1:2, the freeze-dried survival rate reached a maximum of 83.05%.

[0083] Preparation of CICC 25125 freeze-dried powder: The bacterial sludge and protective agent were mixed in a ratio of 1:2 (g / mL), pre-frozen in a -80℃ refrigerator for 3 hours, and then vacuum freeze-dried. The protective agent was an aqueous solution containing 8% lactose and 17% mannitol.

[0084] (2) Screening of lyophilization protectants for CICC 6094

[0085] The 10 prepared protective agents of different concentrations were mixed with the bacterial sludge, and the mixture was evenly mixed at a ratio of 1:3 (g / mL) of bacterial sludge: protective agent, and then dispensed into plates, pre-frozen in a -80℃ refrigerator for 3 hours, and vacuum freeze-dried (pre-frozen at -40℃ for 4 hours, freeze-dried at a cold trap temperature of -70℃ for 72 hours to obtain freeze-dried powder). The freeze-dried protective agent was screened based on the survival rate. The experimental design and results are shown in Table 5.

[0086] Table 5 Effects of different types and concentrations of protective agents on the freeze-dried survival rate of CICC 6094

[0087]

[0088] The results showed that 10% trehalose, 15% sucrose and 3% sodium glutamate had the best protection effects, and the freeze-dried survival rates were 53.36%, 62.86% and 50.93% respectively.

[0089] Through the single factor test, the orthogonal factor level table is determined, see Table 6. The experimental results are shown in Table 7.

[0090] Table 6 Factor and level design

[0091] level A Trehalose concentration / % B Sucrose concentration / % C Sodium Glutamate Concentration / % 1 8 13 2 2 10 15 3 3 12 17 4

[0092] Table 7 Orthogonal test results

[0093]

[0094] The results showed that the importance of the three factors on the survival rate was B>C>A. After verification, the best combination was A2B1C1, that is, when the concentration of trehalose was 10%, the concentration of sucrose was 13%, and the concentration of sodium glutamate was 2%, the survival rate could reach 81.37%.

[0095] Trehalose concentration of 10%, sucrose concentration of 13%, and sodium glutamate concentration of 2% were used as protective agents. The mixture was mixed at a ratio of 2:1, 1:1, 1:2, 1:3, and 1:4 (g / mL) in the bacterial mud: protective agent, respectively. The mixture was dispensed into plates, pre-frozen in a -80℃ refrigerator for 3h, and vacuum freeze-dried. The survival rate of the strain was calculated. The results are shown in the table. Figure 2 It can be seen that with the increase in the ratio of bacterial sludge to protective agent, the freeze-dried survival rate of CICC 6094 first increased and then decreased. When the ratio was 1:2, the freeze-dried survival rate reached a maximum of 85.28%.

[0096] Preparation of CICC 6094 freeze-dried powder: The bacterial sludge and protective agent were mixed in a ratio of 1:2 (g / mL), pre-frozen in a -80℃ refrigerator for 3 hours, and then vacuum freeze-dried. The protective agent was an aqueous solution containing 10% trehalose, 13% sucrose, and 2% sodium glutamate.

[0097] (3) Screening of lyophilization protectants for CICC 24385

[0098] The 10 prepared protective agents of different concentrations were mixed with the bacterial mud, and the ratio of bacterial mud to protective agent was 1:3 (g / mL), and the mixture was divided into plates, pre-frozen in a -80℃ refrigerator for 3 hours, and vacuum freeze-dried (pre-frozen at -40℃ for 4 hours, freeze-dried at a cold trap temperature of -70℃ for 72 hours to obtain freeze-dried powder). The survival rate was used as an indicator to screen the freeze-dried protective agent. The experimental design and results are shown in Table 8.

[0099] Table 8 Effects of different protective agent types and concentrations on the freeze-dried survival rate of CICC 24385

[0100]

[0101] The results showed that 15% skim milk powder, 8% trehalose and 4% sucrose had the best protection effect, and the freeze-dried survival rates were 49.21%, 51.21% and 49.19% respectively.

[0102] Through the single factor test, the orthogonal factor level table is determined, see Table 9. The experimental results are shown in Table 10.

[0103] Table 9 Factor and level design

[0104] level A Trehalose concentration / % B Sucrose concentration / % C skim milk powder concentration / % 1 6 3 13 2 8 4 15 3 10 5 17

[0105] Table 10 Orthogonal test results

[0106]

[0107] The results showed that the importance of the three factors on the survival rate was A>C>B. Through orthogonal analysis, the best combination was A1B3C3, that is, when the lactose concentration was 6%, the mannitol concentration was 5%, and the skim milk powder concentration was 17%, the survival rate could reach 74.52%.

[0108] Lactose concentration of 6%, mannitol concentration of 5%, and skim milk powder concentration of 17% were used as protective agents. The mixture was mixed at a ratio of 2:1, 1:1, 1:2, 1:3, and 1:4 (g / mL) in the bacterial mud: protective agent, respectively. The mixture was dispensed into plates, pre-frozen in a -80℃ refrigerator for 3h, and vacuum freeze-dried. The survival rate of the strain was calculated. The results are shown in the table. Figure 3 It can be seen that with the increase in the ratio of bacterial sludge to protective agent, the freeze-dried survival rate of CICC24385 first increased and then decreased. When the ratio was 1:3, the freeze-dried survival rate reached a maximum of 78.30%.

[0109] Preparation of CICC 24385 freeze-dried powder: The bacterial sludge and protective agent were mixed in a ratio of 1:3 (g / mL), pre-frozen in a -80℃ refrigerator for 3 hours, and then vacuum freeze-dried. The protective agent was an aqueous solution containing 6% lactose, 5% mannitol, and 17% skim milk powder.

[0110] (4) Screening of freeze-dried protective agents for brewer's yeast

[0111] The 10 prepared protective agents of different concentrations were mixed with the bacterial sludge, and the mixture was evenly mixed at a ratio of 1:3 (g / mL) of bacterial sludge: protective agent, and then dispensed into plates, pre-frozen in a -80°C refrigerator for 3 hours, and vacuum freeze-dried (pre-frozen at -40°C for 4 hours, freeze-dried at a cold trap temperature of -70°C for 72 hours to obtain freeze-dried powder). The freeze-dried protective agent was screened based on the survival rate. The experimental design and results are shown in Table 11.

[0112] Table 11 Effects of different types and concentrations of protective agents on the survival rate of freeze-dried Saccharomyces cerevisiae

[0113]

[0114] The results showed that 10% trehalose and 4% sorbitol had the best protection effects, with freeze-dried survival rates of 44.58% and 42.38% respectively.

[0115] Through the single factor test, the orthogonal factor level table is determined, see Table 12. The experimental results are shown in Table 13.

[0116] Table 12 Factor and level design

[0117] level A Trehalose concentration / % B Sorbitol concentration / % 1 8 3 2 10 4 3 12 5

[0118] Table 13 Orthogonal test results

[0119]

[0120] The results showed that the importance of the two factors on the survival rate was B>A. The best combination was A3B3, that is, when the concentration of trehalose was 12% and the concentration of sorbitol was 5%, the survival rate could reach 70.05%.

[0121] Trehalose concentration of 12% and sorbitol concentration of 5% were used as protective agents. The mixture was mixed at a ratio of 2:1, 1:1, 1:2, 1:3, and 1:4 (g / mL) in the bacterial mud: protective agent. The mixture was dispensed into plates, pre-frozen in a -80℃ refrigerator for 3h, and vacuum freeze-dried. The survival rate of the strain was calculated. The results are shown in Figure 4 It can be seen that with the increase in the ratio of bacterial sludge to protective agent, the freeze-dried survival rate of brewer's yeast showed a trend of first increasing and then decreasing. When the ratio was 1:1, the freeze-dried survival rate reached a maximum of 75.32%.

[0122] Preparation of lyophilized powder of brewer's yeast: the bacterial sludge and the protective agent were mixed in a ratio of 1:1 (g / mL), pre-frozen in a -80°C refrigerator for 3 hours, and then vacuum freeze-dried. The protective agent was an aqueous solution containing 12% trehalose and 5% sorbitol.

[0123] Example 3

[0124] The freeze-dried powder of Lactobacillus plantarum CICC 25125, the freeze-dried powder of Lactobacillus acidophilus CICC 6094, the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 and the freeze-dried powder of Saccharomyces cerevisiae prepared in Example 2 were used.

[0125] (1) The peppers were washed to remove surface stains, dried in the sun until the surface was free of moisture, the stems were removed, and the peppers were crushed. 10 wt % of edible salt and 4 wt % of fermentation agent 1 were added. After mixing well, the mixture was allowed to stand and ferment at 25° C. for 30 days.

[0126] The experiment was divided into 4 groups: the starter 1 of group 1 was obtained by mixing the freeze-dried powder of Lactobacillus plantarum CICC 25125, the freeze-dried powder of Lactobacillus acidophilus CICC 6094, and the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:1:1; the starter 1 of group 2 was obtained by mixing the freeze-dried powder of Lactobacillus plantarum CICC 25125, the freeze-dried powder of Lactobacillus acidophilus CICC 6094, and the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 2:1:1; the starter 1 of group 3 was obtained by mixing the freeze-dried powder of Lactobacillus plantarum CICC25125, the freeze-dried powder of Lactobacillus acidophilus CICC 6094, and the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:2:1; the starter 1 of group 4 was obtained by mixing the freeze-dried powder of Lactobacillus plantarum CICC The freeze-dried powder of Lactobacillus acidophilus CICC6094 and the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 are mixed in a mass ratio of 1:1:2.

[0127] The pH value, total acid content and nitrite content of the chili sauce were measured at 0, 5, 10, 15, 20, 25 and 30 days, and sensory evaluation was performed. The scoring criteria for sensory evaluation are shown in Table 14, and the results are shown in Table 15.

[0128] Table 14 Sensory scoring standards

[0129]

[0130] Table 15 pH value, total acid content, nitrite content and sensory score of chili sauce fermented by different fermentation strain combinations

[0131]

[0132] The quality of fermented chili sauce was evaluated mainly by pH, total acid content, nitrite content, and sensory score after fermentation. The results showed that the acid production rate was the fastest and the total acid content was the highest when CICC 25125:CICC 6094:CICC 24385 was mixed at a ratio of 1:1:2, and the lactic acid generated by the inoculated lactic acid bacteria effectively reduced and degraded nitrite. At the 25th to 30th day of fermentation, the pH value was 3.35-3.40, the total acid content was 1.22-1.25 mg / 100 mg, the nitrite content was 3.62-3.77 mg / kg, the sensory score was 87-89 points, the color of the chili sauce was bright red, the texture was uniform and delicate, the fermentation aroma was strong, and the taste was harmonious. Therefore, it was determined that the fermentation effect of the starter 1 obtained by mixing CICC 25125:CICC 6094:CICC 24385 at a ratio of 1:1:2 was better.

[0133] (2) The peppers were washed to remove surface stains, and dried until the surface was free of moisture. 10 wt % of edible salt was added, and 4 wt % of fermentation agent 1 (mixed by lyophilized powder of Lactobacillus plantarum CICC 25125, lyophilized powder of Lactobacillus acidophilus CICC 6094, and lyophilized powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:1:2) was added. After mixing evenly, the mixture was allowed to stand and ferment at 25° C. After 20 days of fermentation, 2 wt % of brewer's yeast was added, and garlic essential oil and a fermentation promoter were added. The fermentation promoter consisted of 90 wt % of yeast extract + 5 wt % of inorganic salt (composed of sodium dihydrogen phosphate and potassium dihydrogen phosphate in a mass ratio of 1:2.5) + 5 wt % of acid protease, so as to further optimize the quality of the pepper sauce. With 2% brewer's yeast as the reference 1, the ratios of brewer's yeast (2wt%): fermentation promoter: garlic essential oil were set to be 1:0.015:2 (group 1); 1:0.015:4 (group 2); 1:0.03:2 (group 3); 1:0.03:4 (group 4). The pH value, total acid content, and nitrite content of the chili sauce were measured at 20, 22, 24, 26, 28, and 30 days, and sensory evaluation was performed (the sensory scoring standard is shown in Table 14). The results are shown in Table 16.

[0134] Table 16 pH value, total acid content, nitrite content and sensory score of chili sauce fermented with different brewer's yeast, fermentation promoter and garlic essential oil

[0135]

[0136] The changes in pH value, total acid content and nitrite content during fermentation are mainly related to lactic acid bacteria. Brewer's yeast, fermentation promoter and garlic essential oil mainly play the role of enhancing the flavor and making the taste of the hot sauce more coordinated in the later stage. The results show that when the ratio of brewer's yeast (2wt%): fermentation promoter: garlic essential oil is 1:0.03:2, that is, when 2wt% brewer's yeast, 0.06wt% fermentation promoter and 4wt% garlic essential oil are added to the fermentation system, the sensory score is as high as 91 points, and the quality of the obtained hot sauce is better.

[0137] Example 4

[0138] A segmented direct-throw type chili sauce composite fermentation agent, comprising a fermentation agent 1 and a fermentation agent 2;

[0139] The starter 1 is prepared by mixing freeze-dried powder of Lactobacillus plantarum CICC 25125, freeze-dried powder of Lactobacillus acidophilus CICC 6094, and freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:1:2. The preparation methods of freeze-dried powder of Lactobacillus plantarum CICC 25125, freeze-dried powder of Lactobacillus acidophilus CICC 6094, and freeze-dried powder of Leuconostoc mesenteroides CICC 24385 are the same as those in Example 2. The bacterial activity of starter 1 is 5.3×10 10cfu / g.

[0140] Starter 2 was prepared by mixing freeze-dried yeast powder, fermentation accelerator, and garlic essential oil in a mass ratio of 1:0.03:2. The preparation method of freeze-dried yeast powder was the same as that of Example 2, and the fermentation accelerator was composed of 90wt% yeast extract + 5wt% inorganic salt (composed of sodium dihydrogen phosphate and potassium dihydrogen phosphate in a mass ratio of 1:2.5) + 5wt% acid protease. The bacterial activity of starter 2 was 1.2×10 8 cfu / g.

[0141] Example 5

[0142] The segmented direct-throw type chili sauce composite starter prepared in Example 4 was used, and the amount of salt added, the inoculation amount of starter 1, the inoculation amount of starter 2, the inoculation time of starter 2, and the fermentation time were taken as investigation objects. The pH value, total acid content, and nitrite content of the fermented chili sauce were determined, and sensory evaluation was performed to optimize the low-salt and low-nitrate chili sauce process.

[0143] (1) Effect of salt addition on the quality of chili sauce

[0144] Wash the peppers to remove surface stains, dry them in the sun until there is no moisture on the surface, add 4wt%, 6wt%, 8wt%, 10wt%, 12wt% edible salt, add 4wt% of fermentation agent 1, ferment at 25℃, add 6.06wt% of fermentation agent 2 at 20d and continue fermenting for 10d, ferment for 30d in total, measure the pH value, total acid content, nitrite content of the chili sauce at 0, 5, 10, 15, 20, 25, 30d and conduct sensory evaluation (sensory scoring standards see Table 14), and select the best amount of edible salt. Results are shown in Figure 5 to Figure 7 .

[0145] The results showed that the salinity at 30 days of fermentation had no significant effect on the pH value, total content and nitrite content. The sensory scores were relatively high at 8%-12%, and high salt could inhibit the reproduction and contamination of bacteria to a certain extent. Therefore, a salinity of 8%-12% was selected for the orthogonal experiment.

[0146] (2) Effect of inoculation amount of starter culture 1 on the quality of chili sauce

[0147] Wash the peppers to remove surface stains, dry them in the sun until there is no moisture on the surface, add 10wt% edible salt, add 1wt%, 2wt%, 3wt%, 4wt%, and 5wt% of fermentation agent 1 respectively, and ferment at 25°C. At 20 days of fermentation, add 6.06wt% of fermentation agent 2 and continue fermenting for 10 days. Ferment for 30 days in total, and measure the pH value, total acid content, and nitrite content of the chili sauce at 0, 5, 10, 15, 20, 25, and 30 days, and conduct sensory evaluation (see Table 14 for sensory scoring standards), and select the inoculation amount of fermentation agent 1 with fast acid production and good flavor quality. Results are shown in Figure 8 to Figure 10 .

[0148] The results showed that with the increase of the inoculation amount of starter 1, the total acid content and sensory score of the chili sauce gradually increased, and the pH value and nitrite content gradually decreased. When the inoculation amount reached 4wt%, it tended to be stable. Therefore, the inoculation amount of 3wt% to 5wt% was selected for the orthogonal experiment.

[0149] (3) Effect of inoculation amount of starter culture 2 on the quality of chili sauce

[0150] Wash the peppers to remove surface stains, dry them until there is no moisture on the surface, add 10wt% edible salt, add 4wt% fermentation agent 1, ferment at 25℃, take 2wt% brewer's yeast as base 1, add 0, 1%, 2%, 3%, 4% fermentation agent 2 at 20d of fermentation and continue fermentation for 10d, ferment for 30d in total, measure the pH value, total acid content, nitrite content of the chili sauce at 0, 5, 10, 15, 20, 25, 30d and conduct sensory evaluation (sensory scoring standards see Table 14), select the inoculation amount of fermentation agent 2 with fast acid production speed and good flavor quality. Results are shown in Figure 11 to Figure 13 .

[0151] The results showed that the inoculation amount of fermentation agent 2 had no significant effect on the total acid content, pH value and nitrite content of chili sauce. The yeast mainly played a role in producing aroma. From the results, it can be seen that when the inoculation amount reached 2% (the addition amount of fermentation agent 2 was 6.06wt%), the sensory score was the highest. As the inoculation amount continued to increase, the sensory score gradually decreased, which may be related to the production of alcohol by yeast.

[0152] (4) Effect of inoculation time of starter culture 2 on the quality of chili sauce

[0153] The peppers were washed to remove surface stains, dried until the surface was free of moisture, 10 wt% edible salt was added, 4 wt% fermentation agent 1 was added, and fermentation was carried out at 25°C. 6.06 wt% fermentation agent 2 was added at 5, 10, 15, 20, and 25 days of fermentation to continue fermentation. The pH value, total acid content, and nitrite content of the chili sauce were determined and sensory evaluation was performed (see Table 14 for sensory scoring standards). The inoculation time of the fermentation agent 2 with fast acid production and good flavor quality was selected. Results are shown in Figure 14 to Figure 16 .

[0154] The results showed that when the inoculation time of starter 2 was 5 to 10 days, the inoculation time was too early, the yeast and lactic acid bacteria had an antagonistic effect, the acid production was relatively small, and the yeast fermentation time was long to produce alcohol, which affected the quality of the chili sauce. The 25-day inoculation time was too late, the fermentation was incomplete, the volatile aroma substances were less, and the sensory score was low.

[0155] (5) Effect of fermentation time on the quality of chili sauce

[0156] Wash the peppers to remove surface stains, dry them in the sun until there is no moisture on the surface, add 10wt% edible salt, add 4wt% fermentation agent 1, and ferment at 25℃. At 20d of fermentation, add 6.06wt% fermentation agent 2 to continue fermentation. Ferment for 25, 30, 35, 40, and 45d in total, measure the pH value, total acid content, and nitrite content of the pepper sauce, and conduct sensory evaluation (see Table 14 for sensory scoring standards), and select the fermentation time with fast acid production and good flavor quality. Figure 17 to Figure 19 .

[0157] The results showed that the quality of chili sauce was better when the fermentation time was 30 to 35 days. When the fermentation time was less than 30 days, the fermentation was incomplete and the volatile flavor substances were less. When the fermentation time was more than 35 days, the yeast would produce alcohol, which affected the sensory score.

[0158] For the single factor experiments in steps (1), (2), (4) and (5), the orthogonal factor level table is determined, see Table 17, and the results are shown in Table 18.

[0159] Table 17 Factor and level design

[0160] level A. Salt addition amount / % Inoculation amount of B fermentation agent 1 / % C Inoculation time of starter 2 / d D Fermentation time / d 1 8 3 15 30 2 10 4 17 32 3 12 5 20 35

[0161] Table 18 Orthogonal test results

[0162]

[0163]

[0164] The results show that the importance of the four factors on the survival rate is A>D>B>C. The best combination conditions are A2B2C2D3, that is, the amount of salt added is 10wt%, the inoculation amount of fermentation agent 1 is 4wt%, the addition amount of fermentation agent 2 is 6.06wt%, the inoculation time of fermentation agent 2 is 17d, and the fermentation time is 35d. Under this condition, the sensory score of the chili sauce is 93 points.

[0165] Example 6

[0166] A method for preparing chili sauce (using the segmented direct-throwing chili sauce composite fermentation agent prepared in Example 4):

[0167] The peppers were washed to remove surface stains, dried in the sun until there was no moisture on the surface, 10 wt % of edible salt was added, 4 wt % of fermentation agent 1 was added, and fermentation was carried out at 25° C. (the edible salt and fermentation agent 1 were mixed and then allowed to ferment). After 17 days of fermentation, 6.06 wt % of fermentation agent 2 was added to continue fermentation (the fermentation agent 2 was mixed and then allowed to ferment), and the fermentation was carried out for a total of 35 days.

[0168] The pH value of the chili sauce was determined to be 3.30, the total acid content was 1.32 mg / 100 g, and the nitrite content was 3.57 mg / kg.

[0169] The flavor quality of fermented chili sauce was analyzed by HPLC and SPME-GC-MS techniques, and a total of 62 volatile flavor substances were detected, including 22 esters, 15 alcohols, 11 acids, 7 aldehydes, 4 alkenes, 2 phenols, and 1 alkane.

[0170] The effect of flavor substances on the quality of chili sauce needs to be evaluated in combination with the threshold value of flavor substances. In order to evaluate the effect of volatile flavor substances on the aroma of fermented chili sauce, the odor activity values ​​(OVA) of different volatile aroma components in fermented chili sauce were determined, and the aroma components with OVA>1 were screened out as the key aroma components in fermented chili sauce, see Table 19.

[0171] Table 19 Characteristic volatile substances in fermented chili sauce (OVA ≥ 1)

[0172]

[0173]

[0174] The results show that the important main flavor substances in fermented chili sauce are hexyl acetate, hexyl isovalerate, methyl salicylate, linalool, benzyl alcohol, nonanoic acid, etc., which present a soft and rich fruity aroma. These key aroma substances synergistically constitute the high-quality flavor of fermented chili sauce.

[0175] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A segmented direct-cast chili sauce composite fermentation agent, characterized in that: including starter 1 and starter 2; The starter 1 is obtained by mixing freeze-dried powder of Lactobacillus plantarum CICC 25125, freeze-dried powder of Lactobacillus acidophilus CICC 6094 and freeze-dried powder of Leuconostoc mesenteroides CICC 24385 in a mass ratio of 1:1:1.5-2; the starter 2 is obtained by mixing freeze-dried powder of Saccharomyces cerevisiae, a fermentation accelerator and garlic essential oil in a mass ratio of 1:0.03:1.5-2; the fermentation accelerator comprises yeast extract, inorganic salt and acid protease.

2. The segmented direct-throw type chili sauce composite fermentation agent according to claim 1, characterized in that: The preparation method of the Lactobacillus plantarum CICC 25125 freeze-dried powder comprises: mixing Lactobacillus plantarum CICC 25125 bacterial mud with a freeze-drying protective agent at a ratio of 1g:2mL, and vacuum freeze-drying; the freeze-drying protective agent is an aqueous solution containing 6-8wt% lactose and 15-20wt% mannitol.

3. The segmented direct-throwing chili sauce composite fermentation agent according to claim 1, characterized in that: The preparation method of the Lactobacillus acidophilus CICC 6094 freeze-dried powder comprises: mixing the Lactobacillus acidophilus CICC 6094 bacterial mud with a freeze-drying protective agent at a ratio of 1g:2mL, and vacuum freeze-drying; the freeze-drying protective agent is an aqueous solution containing 10-15wt% trehalose, 13-15wt% sucrose and 2-5wt% sodium glutamate.

4. The segmented direct-throw type chili sauce composite fermentation agent according to claim 1, characterized in that: The preparation method of the freeze-dried powder of Leuconostoc mesenteroides CICC 24385 comprises: mixing bacterial mud of Leuconostoc mesenteroides CICC 24385 with a freeze-drying protective agent at a ratio of 1 g:3 mL, and performing vacuum freeze drying; the freeze-drying protective agent is an aqueous solution containing 6-8 wt % lactose, 2-6 wt % mannitol and 15-20 wt % skim milk powder.

5. The segmented direct-throwing chili sauce composite fermentation agent according to claim 1, characterized in that: The preparation method of the brewer's yeast freeze-dried powder comprises: mixing brewer's yeast mud with a freeze-dried protective agent at a ratio of 1 g:1 mL, and vacuum freeze-drying; the freeze-dried protective agent is an aqueous solution containing 10-15 wt% trehalose and 4-7 wt% sorbitol.

6. The segmented direct-throw type chili sauce composite fermentation agent according to claim 1, characterized in that: The mass ratio of the yeast extract, the inorganic salt and the acidic protease is 86-94:3-7:3-7.

7. The segmented direct-throwing chili sauce composite fermentation agent according to claim 6, characterized in that: The inorganic salts include sodium dihydrogen phosphate and potassium dihydrogen phosphate.

8. A method for preparing chili sauce, characterized in that: The method is prepared by using the segmented direct-throwing type chili sauce composite fermentation agent described in any one of claims 1 to 7.

9. The preparation method according to claim 8, characterized in that: The following steps are involved: 8-12 wt % edible salt and 3-5 wt % fermentation agent 1 are added to the pepper, and the mixture is allowed to ferment at 23-27° C. After fermentation for 15-20 days, 6-7 wt % of fermentation agent 2 is added, and the mixture is allowed to ferment for a total of 30-35 days.

10. Chili sauce prepared by using the segmented direct-throwing chili sauce composite fermentation agent described in any one of claims 1 to 7 or the preparation method described in any one of claims 8 to 9.

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