Low-salt fermented chopped chilli sauce and preparation method thereof
By using stepwise fermentation and microbial agents, the problem of high salt content in high-salt fermented chopped chili sauce was solved, and low-salt fermented chopped chili sauce was prepared, thus improving the product's health and taste.
Patent Information
- Application Number
- CN202411579662.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-07
- Publication Date
- 2025-01-10
AI Technical Summary
Existing fermented chopped chili sauce requires a large amount of salt during the preparation process to inhibit the growth of unwanted bacteria, resulting in high salt content, which is detrimental to human health and restricts the development of the industry.
Three different microbial agents (Lactobacillus fermentatus, Streptococcus thermophilus, and Streptococcus thermophilus) were used for stepwise fermentation. Combined with garlic juice, a low-salt fermented chopped chili sauce was prepared by a low-salt pickling method to control the nitrite content.
This process produces a low-salt fermented chopped chili sauce with a rich aroma, thick texture, and a fresh, spicy flavor. The low nitrite content enhances the product's quality and health benefits.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a low-salt fermented chopped pepper sauce and a preparation method thereof. Background Art
[0002] Fermented chopped pepper sauce is a chili sauce-like product made from fresh chilies as raw materials, and salt, MSG, white wine, cooking oil, spices, etc. as auxiliary materials, and processed through specific processes such as crushing and fermentation. Because fermented chopped pepper sauce has the effects of strengthening the spleen and appetite, relieving greasiness and removing fishy smell, it has become an indispensable condiment on the dining table and in the kitchen, and is deeply favored by people.
[0003] Existing fermented chopped pepper sauce is generally prepared by a high-salt pickling method, that is, fresh peppers are placed in water, and seasonings such as salt, monosodium glutamate, and liquor are added, and fermented chopped pepper sauce is obtained after long-term pickling; the high-salt pickling method mainly relies on microorganisms attached to the surface of peppers, such as lactic acid bacteria, to ferment the peppers, and uses the high osmotic effect of salt to inhibit the growth of miscellaneous bacteria to achieve long-term fermentation and preservation. However, in the process of making fermented chopped pepper sauce using the high-salt pickling method, a large amount of edible salt needs to be added to inhibit the growth of miscellaneous bacteria, resulting in a high salt content in the fermented chopped pepper sauce, which is not conducive to human health and seriously restricts the development of the fermented chopped pepper sauce industry.
[0004] In recent years, with the improvement of health awareness, consumers are increasingly inclined to a low-salt diet; based on this, providing a fermented chopped pepper sauce with a lower salt content is expected to promote the development of the fermented chopped pepper sauce industry. Summary of the invention
[0005] The invention aims to provide a low-salt fermented chopped pepper sauce and a preparation method thereof. The low-salt fermented chopped pepper sauce has a strong aroma, thick meat texture, is fresh and spicy, and has a low salt content.
[0006] To achieve the above object, the present invention provides the following technical solutions:
[0007] One of the technical solutions of the present invention:
[0008] A low-salt fermented chopped pepper sauce comprises the following raw materials in parts by weight: 40-60 parts of pepper, 5-10 parts of water, 1-3 parts of edible salt, 3-5 parts of microbial agent A, 4-6 parts of microbial agent B and 4-6 parts of garlic juice;
[0009] Preferably, the low-salt fermented chopped pepper sauce comprises the following raw materials in parts by weight: 50 parts of peppers, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B and 5 parts of garlic juice.
[0010] Furthermore, the microbial agent A is mixed with Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 in a mass ratio of 5:(1-2):(0.5-1.5).
[0011] Furthermore, the microbial agent B is prepared by mixing Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 in a mass ratio of 1:(2-4):(1-3).
[0012] Furthermore, the fermented Lactobacillus 1.1880 was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.1880, the thermophilic Streptococcus 1.6472 was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.6472, and the thermophilic Streptococcus 1.1855 was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.1855.
[0013] Furthermore, the preparation method of the garlic juice comprises the following steps: chopping garlic to obtain minced garlic, then adding the minced garlic into water according to a mass volume ratio of minced garlic to water of 2g:5mL, standing for 30 minutes, filtering, and obtaining the garlic juice.
[0014] The second technical solution of the present invention:
[0015] The method for preparing the low-salt fermented chopped pepper sauce comprises the following steps:
[0016] 1) mixing chili peppers, water and microbial agent A, and fermenting them once to obtain a primary fermentation product;
[0017] 2) mixing the primary fermentation product obtained in step 1) with microbial agent B, and performing secondary fermentation to obtain a secondary fermentation product;
[0018] 3) Mixing the secondary fermentation product obtained in step 2), edible salt and garlic juice, and fermenting for three times to obtain the low-salt fermented chopped pepper sauce.
[0019] Furthermore, in step 1), before mixing the pepper with water and microbial agent A, the pepper needs to be chopped into pepper particles with an average particle size of 0.3 to 0.5 cm.
[0020] Furthermore, in step 1), the primary fermentation is specifically: anaerobic fermentation at 4°C for 24 to 48 hours.
[0021] Furthermore, in step 2), the secondary fermentation is specifically: anaerobic fermentation at 40° C. for 6 to 12 hours.
[0022] Furthermore, in step 3), the three fermentations are specifically: anaerobic fermentation at room temperature for 10 to 20 days.
[0023] Compared with the prior art, the present invention has the following beneficial effects:
[0024] 1) The low-salt fermented chopped pepper sauce provided by the present invention is in a red semi-solid state, has a strong aroma, thick meat texture, is fresh and spicy, and has a high sensory evaluation score;
[0025] 2) The content of nitrite in the low-salt fermented chopped pepper sauce provided by the present invention is only 6.0 mg / kg, which has a low nitrite content.
[0026] The low-salt fermented chopped pepper sauce provided by the present invention reduces the content of nitrite on the basis of adding a lower content of edible salt and improves the quality of the fermented chopped pepper sauce by adding three different microorganisms and adopting a step-by-step fermentation method. DETAILED DESCRIPTION
[0027] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.
[0028] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0029] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0030] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.
[0031] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0032] The professional term "anaerobic fermentation" used in this article refers to fermentation carried out in an oxygen-free or low-oxygen environment; the professional term "room temperature" refers to 25±2°C.
[0033] The peppers described in the present invention are fresh peppers with complete fruit shape, bright color and no insect pests. In the following embodiments and comparative examples, line peppers are used as examples to prepare low-salt fermented chopped pepper sauce.
[0034] In the following examples and comparative examples, before preparing the low-salt fermented chopped pepper sauce, the peppers and garlic need to be soaked in 15% salt water for 15 minutes and then rinsed with clean water to remove impurities and harmful microorganisms on the surface of the peppers and garlic.
[0035] In the following examples and comparative examples, if not otherwise specified, the fermented lactobacillus 1.1880 is purchased from the China General Microbiological Culture Collection Administration Center with a deposit number of CGMCC 1.1880, the thermophilic streptococcus 1.6472 is purchased from the China General Microbiological Culture Collection Administration Center with a deposit number of CGMCC 1.6472, and the thermophilic streptococcus 1.1855 is purchased from the China General Microbiological Culture Collection Administration Center with a deposit number of CGMCC 1.1855.
[0036] In the following examples and comparative examples, all the raw materials used were commercially available.
[0037] In the following embodiment, a method for preparing low-salt fermented chopped pepper sauce comprises the following steps:
[0038] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:(1-2):(0.5-1.5), Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0039] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:(2-4):(1-3), Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0040] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0041] 4) Weigh the raw materials according to the following mass proportions: 40-60 parts of chili pepper, 5-10 parts of water, 1-3 parts of edible salt, 3-5 parts of microbial agent A, 4-6 parts of microbial agent B, and 4-6 parts of garlic juice;
[0042] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.3 to 0.5 cm;
[0043] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 24 to 48 hours to obtain a primary fermentation product;
[0044] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 6 to 12 hours to obtain a secondary fermentation product;
[0045] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 10 to 20 days to obtain the low-salt fermented chopped pepper sauce.
[0046] Example 1
[0047] A low-salt fermented chopped pepper sauce
[0048] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1:0.5, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0049] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:2:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0050] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0051] 4) Weigh the raw materials according to the following mass proportions: 40 parts of chili pepper, 5 parts of water, 1 part of edible salt, 3 parts of microbial agent A, 4 parts of microbial agent B, and 4 parts of garlic juice;
[0052] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.3 cm;
[0053] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 24 hours to obtain a primary fermentation product;
[0054] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 6 h to obtain a secondary fermentation product;
[0055] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 10 days to obtain the low-salt fermented chopped pepper sauce.
[0056] Example 2
[0057] A low-salt fermented chopped pepper sauce
[0058] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0059] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0060] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0061] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0062] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0063] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0064] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0065] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the low-salt fermented chopped pepper sauce.
[0066] Example 3
[0067] A low-salt fermented chopped pepper sauce
[0068] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:2:1.5, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0069] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:4:3, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0070] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0071] 4) Weigh the raw materials according to the following mass proportions: 60 parts of chili pepper, 10 parts of water, 3 parts of edible salt, 5 parts of microbial agent A, 6 parts of microbial agent B, and 6 parts of garlic juice;
[0072] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.5 cm;
[0073] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 48 hours to obtain a primary fermentation product;
[0074] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 12 hours to obtain a secondary fermentation product;
[0075] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 20 days to obtain the low-salt fermented chopped pepper sauce.
[0076] Comparative Example 1
[0077] Fermented chopped pepper sauce
[0078] 1) According to the mass ratio of thermophilic streptococcus 1.6472 to thermophilic streptococcus 1.1855 being 1.5:1, thermophilic streptococcus 1.6472 and thermophilic streptococcus 1.1855 are mixed to obtain microbial agent A;
[0079] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0080] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0081] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0082] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0083] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0084] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0085] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0086] Comparative Example 2
[0087] Fermented chopped pepper sauce
[0088] 1) according to the mass ratio of Lactobacillus fermentum 1.1880 to Streptococcus thermophilus 1.1855 being 5:2.5, Lactobacillus fermentum 1.1880 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0089] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0090] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0091] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0092] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0093] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0094] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0095] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0096] Comparative Example 3
[0097] Fermented chopped pepper sauce
[0098] 1) according to the mass ratio of Lactobacillus fermentum 1.1880 to Streptococcus thermophilus 1.6472 being 5:2.5, Lactobacillus fermentum 1.1880 and Streptococcus thermophilus 1.6472 are mixed to obtain microbial agent A;
[0099] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0100] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0101] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0102] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0103] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0104] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0105] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0106] Comparative Example 4
[0107] Fermented chopped pepper sauce
[0108] 1) according to the mass ratio of Lactobacillus fermentum 1.1880 (preservation number CGMCC 1.1876), Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0109] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0110] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0111] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0112] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0113] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0114] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0115] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0116] Comparative Example 5
[0117] Fermented chopped pepper sauce
[0118] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.1481 (deposit number is CGMCC 1.1481) and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.1481 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0119] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0120] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0121] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0122] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0123] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0124] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0125] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0126] Comparative Example 6
[0127] Fermented chopped pepper sauce
[0128] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1481 (the deposit number is CGMCC 1.1481) of 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1481 are mixed to obtain microbial agent A;
[0129] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0130] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0131] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0132] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0133] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0134] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0135] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0136] Comparative Example 7
[0137] Fermented chopped pepper sauce
[0138] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0139] 2) according to the mass ratio of thermophilic streptococcus 1.6472 to thermophilic streptococcus 1.1855 being 3:2, thermophilic streptococcus 1.6472 and thermophilic streptococcus 1.1855 are mixed to obtain microbial agent B;
[0140] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0141] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0142] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0143] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0144] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0145] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0146] Comparative Example 8
[0147] Fermented chopped pepper sauce
[0148] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0149] 2) according to the mass ratio of Lactobacillus fermentum 1.1880 to Streptococcus thermophilus 1.1855 being 1:5, Lactobacillus fermentum 1.1880 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0150] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0151] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0152] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0153] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0154] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0155] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0156] Comparative Example 9
[0157] Fermented chopped pepper sauce
[0158] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0159] 2) according to the mass ratio of Lactobacillus fermentum 1.1880 to Streptococcus thermophilus 1.1855 being 1:5, Lactobacillus fermentum 1.1880 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0160] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0161] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0162] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0163] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0164] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0165] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0166] Comparative Example 10
[0167] Fermented chopped pepper sauce
[0168] 1) according to the mass ratio of Lactobacillus fermentum 1.1880 (preservation number CGMCC 1.1876), Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0169] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0170] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0171] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0172] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0173] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0174] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0175] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0176] Comparative Example 11
[0177] Fermented chopped pepper sauce
[0178] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.1481 (deposit number is CGMCC 1.1481) and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.1481 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0179] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0180] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0181] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0182] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0183] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0184] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0185] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0186] Comparative Example 12
[0187] Fermented chopped pepper sauce
[0188] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0189] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1481 (the deposit number is CGMCC 1.1481) of 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1481 are mixed to obtain microbial agent B;
[0190] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0191] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0192] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0193] 6) mixing the chili grains obtained in step 5), the water weighed in step 4) and the microbial agent A, and performing anaerobically fermentation at 4° C. for 36 hours to obtain a primary fermentation product;
[0194] 7) mixing the primary fermentation product obtained in step 6) and the microbial agent B weighed in step 4), and performing anaerobically fermentation at 40° C. for 9 hours to obtain a secondary fermentation product;
[0195] 8) The secondary fermentation product obtained in step 7) and the edible salt and garlic juice weighed in step 4) are mixed, and anaerobically fermented at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0196] Comparative Example 13
[0197] Fermented chopped pepper sauce
[0198] 1) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 5:1.5:1, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent A;
[0199] 2) according to the mass ratio of Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 being 1:3:2, Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 are mixed to obtain microbial agent B;
[0200] 3) Chop the garlic to obtain minced garlic, then add the minced garlic into water at a mass volume ratio of 2 g to 5 mL of water, let stand for 30 min, and filter to obtain garlic juice;
[0201] 4) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 8 parts of water, 2 parts of edible salt, 4 parts of microbial agent A, 5 parts of microbial agent B, and 5 parts of garlic juice;
[0202] 5) chopping the chili pepper weighed in step 4) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0203] 6) mixing the chili grains obtained in step 5), the water weighed in step 4), microbial agent A and microbial agent B, and subjecting the mixture to anaerobically fermentation at 4° C. for 45 hours to obtain a fermentation product;
[0204] 7) Mixing the fermentation product obtained in step 6), the edible salt and garlic juice weighed in step 4), and anaerobically fermenting at room temperature for 15 days to obtain the fermented chopped pepper sauce.
[0205] Effect verification
[0206] 1. Sensory Evaluation
[0207] The fermented chopped pepper sauces prepared in Examples 1 to 3 and Comparative Examples 1 to 13 were subjected to sensory evaluation, and the sensory evaluation indicators are shown in Table 1, and the sensory evaluation results are shown in Table 2;
[0208] Table 1 Sensory evaluation indexes
[0209]
[0210]
[0211] Table 2 Sensory evaluation results
[0212]
[0213] It can be seen from the data in Table 2 that the low-salt fermented chopped pepper sauce prepared by the present invention is red and semi-solid, with a strong aroma, thick meat, fresh and spicy taste, and has a high sensory evaluation score; while omitting or changing any one of the microorganisms in the microbial agent A, omitting or changing any one of the microorganisms in the microbial agent B, and omitting step-by-step fermentation will reduce the sensory evaluation score to varying degrees.
[0214] 2. Nitrite content
[0215] Referring to GB 5009.33-2016 "National Food Safety Standard Determination of Nitrite and Nitrate in Food", the nitrite content of the fermented chopped pepper sauce prepared in Examples 1 to 3 and Comparative Examples 1 to 13 was measured, and the measurement results are shown in Table 3;
[0216] Table 3 Nitrite content
[0217]
[0218] It can be seen from the data in Table 3 that the content of nitrite in the low-salt fermented chopped pepper sauce prepared by the present invention is only 6.0 mg / kg, which has a low nitrite content; while omitting or changing any one of the microorganisms in the microbial agent A, omitting or changing any one of the microorganisms in the microbial agent B, and omitting step-by-step fermentation will increase the content of nitrite in the fermented chopped pepper sauce to varying degrees, which is not conducive to the quality of the fermented chopped pepper sauce.
[0219] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.
Claims
1. A low-salt fermented chopped pepper sauce, characterized in that: The invention comprises the following raw materials in parts by weight: 40 to 60 parts of chili peppers, 5 to 10 parts of water, 1 to 3 parts of edible salt, 3 to 5 parts of microbial agent A, 4 to 6 parts of microbial agent B and 4 to 6 parts of garlic juice.
2. The low-salt fermented chopped pepper sauce according to claim 1, characterized in that: The microbial agent A is prepared by mixing Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 in a mass ratio of 5:(1-2):(0.5-1.5).
3. The low-salt fermented chopped pepper sauce according to claim 1, characterized in that: The microbial agent B is prepared by mixing Lactobacillus fermentum 1.1880, Streptococcus thermophilus 1.6472 and Streptococcus thermophilus 1.1855 in a mass ratio of 1:(2-4):(1-3).
4. The low-salt fermented chopped pepper sauce according to claim 1, characterized in that: The fermented Lactobacillus 1.1880 was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.1880, the thermophilic Streptococcus 1.6472 was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.6472, and the thermophilic Streptococcus 1.1855 was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.1855.
5. The low-salt fermented chopped pepper sauce according to claim 1, characterized in that: The preparation method of the garlic juice comprises the following steps: chopping garlic to obtain minced garlic, then adding the minced garlic into water according to a mass volume ratio of the minced garlic to water of 2g:5mL, standing for 30 minutes, filtering, and obtaining the garlic juice.
6. A method for preparing the low-salt fermented chopped pepper sauce according to any one of claims 1 to 5, characterized in that: The following steps are involved: 1) mixing chili peppers, water and microbial agent A, and fermenting them once to obtain a primary fermentation product; 2) mixing the primary fermentation product obtained in step 1) with microbial agent B, and performing secondary fermentation to obtain a secondary fermentation product; 3) Mixing the secondary fermentation product obtained in step 2), edible salt and garlic juice, and fermenting for three times to obtain the low-salt fermented chopped pepper sauce.
7. The method for preparing a low-salt fermented chopped pepper sauce according to claim 6, characterized in that: In step 1), before mixing the pepper with water and microbial agent A, the pepper needs to be chopped into pepper particles with an average particle size of 0.3 to 0.5 cm.
8. The method for preparing a low-salt fermented chopped pepper sauce according to claim 6, characterized in that: In step 1), the primary fermentation is specifically: anaerobic fermentation at 4° C. for 24 to 48 hours.
9. The method for preparing a low-salt fermented chopped pepper sauce according to claim 6, characterized in that: In step 2), the secondary fermentation is specifically: anaerobic fermentation at 40° C. for 6 to 12 hours.
10. The method for preparing low-salt fermented chopped pepper sauce according to claim 6, characterized in that: In step 3), the three fermentations are specifically: anaerobic fermentation at room temperature for 10 to 20 days.