Color protection method of chili sauce

Abstract

The invention discloses a color protection method of minced garlic and chili sauce, and relates to the technical field of food processing. The color protection method of the chili sauce specifically comprises the following steps: S1, raw material selection and pretreatment; s2, processing process control; s3, carrying out irradiation treatment; and S4, packaging and storing. S5, regular detection and feedback are carried out; low-temperature grinding and scientific application of a color fixative effectively protect natural pigments and flavor of the chilies, and nutrient loss and color change caused by high temperature are avoided. The irradiation treatment not only realizes efficient sterilization, but also retains the bright color of the chili sauce, and improves the safety and quality of the product. In addition, due to the application of the high-barrier packaging material and the control of a low-oxygen environment, the shelf life of the product is remarkably prolonged, and the negative influence of external factors on the product is reduced; and finally, the continuous and stable product quality is ensured through regular detection and a feedback mechanism, and a safer, more delicious and healthier chili sauce product is provided for consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for protecting the color of a chili sauce. Background Art

[0002] Chili sauce is a popular condiment, mainly made from chili peppers through a specific process. Color protection of chili sauce is an important part of the production process of chili sauce. The main purpose is to maintain the natural color of chili sauce, so that it can maintain a bright red color during storage and sales, thereby improving the sensory quality and market competitiveness of the product.

[0003] Publication No. CN104366440A discloses a method for processing dehydrated mountain pepper chili sauce, which comprises the following steps: 1) preparing fermented chili sauce; 2) preparing fresh mountain pepper raw materials; 3) mixing and protecting color; 4) quick freezing; 5) vacuum freeze drying: quickly placing the quick-frozen mountain pepper chili sauce in a vacuum freeze drying device, adjusting the vacuum degree in the device to quickly drop to 50pa, and then heating and drying the mountain pepper chili sauce, and drying until the moisture content of the raw materials is less than 3%, thus obtaining the dehydrated mountain pepper chili sauce. The method can solve the problems of inconvenience and browning of mountain pepper and chili in chili sauce, and solve the shortcomings of mountain pepper using sun drying and freeze drying. The obtained dehydrated chili sauce and mountain pepper retain their original color, aroma and taste, prevent the destruction of a large number of nutrients, have good quality, meet the relevant national food hygiene quality standards, and are conducive to the development of agricultural economy.

[0004] As shown in the above technology, the current chili sauce production process only marinates and protects the color after grinding, and no attention is paid to the color of the chili sauce in other processes. In actual production, other processes such as temperature, environment and other factors will also affect the color of the chili sauce. If comprehensive attention is not paid, it will not be conducive to the color protection of the chili sauce. Summary of the invention

[0005] In view of the deficiencies of the prior art, the present invention provides a method for protecting the color of chili sauce, which solves the problems existing in the prior art.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a method for protecting the color of chili sauce, specifically comprising the following steps:

[0007] S1. Raw material selection and pretreatment: Select peppers and perform high-pressure water mist anti-damage cleaning. After cleaning, perform hot air circulation drying to reduce the water content of peppers;

[0008] S2, Process control: Grind the pepper into paste at low temperature, add color protectant in sections before and after grinding, and adjust the pH value to a weak acid state;

[0009] S3. Irradiation treatment: Before packaging, electron beam or gamma ray irradiation is used to sterilize and protect the pigment. After irradiation, the product is immediately cooled to room temperature and packaged within 30 minutes.

[0010] S4. Packaging and storage: The packaging process is carried out in a low-oxygen environment, and high-barrier packaging materials are used to block light, oxygen and moisture, and the temperature and humidity of the storage environment are controlled;

[0011] S5. Regular testing and feedback: Regularly sample chili sauce for color testing and keep records. Provide feedback when a downward trend in color is found.

[0012] Preferably, in S1, a pepper variety with bright color, redness ≥30 CI ELAB units, no pests and diseases, and high pigment content is selected, the pepper is cleaned with a high-pressure water mist cleaner at a water temperature of ≤35°C, and the pepper is quickly dried with a hot air circulation dryer at a temperature of 50-60°C to a moisture content of ≤10%.

[0013] Preferably, in S2, liquid nitrogen cooling or other cooling conditions are used to control the temperature during the grinding process at ≤20°C; a pH meter is used to monitor and adjust the pH value of the chili sauce in real time, and the pH value is adjusted to a weak acid environment of 3 to 4.

[0014] Preferably, the color preservative in S2 is added in a ratio of 0.05%-0.1% sodium erythorbate and 0.02%-0.05% kojic acid relative to the weight of the pepper, 60% of the total amount of sodium erythorbate is added before grinding, and the remaining sodium erythorbate and all kojic acid are added before filling.

[0015] Preferably, in S2, the grinding step adopts a multi-stage grinding process, first coarse grinding and then fine grinding.

[0016] Preferably, in S3, the irradiation dose is controlled within the range of 1-2 kGy, and low-speed stirring is performed simultaneously.

[0017] Preferably, in S4, an aluminum foil composite film (such as PET / AL / PE) is selected as the packaging material to ensure that the barrier performance to light, oxygen and moisture is ≥95%; during the packaging process, vacuum packaging is adopted or nitrogen with a purity of ≥99% is filled to ensure that the oxygen content in the package is ≤2%; the temperature of the storage warehouse is controlled between 15-25°C, and the humidity is controlled within the range of 50%-60%RH.

[0018] Preferably, in S5, color detection is performed at least once a month, and the Lab value of the chili sauce is measured using a colorimeter, with a focus on changes in the red-green axis a. If the a value decreases by more than 5%, it indicates that the color has a downward trend, and feedback is given.

[0019] The present invention provides a method for protecting the color of chili sauce. Compared with the prior art, the method has the following beneficial effects:

[0020] The color protection method of this chili sauce ensures the consistency and high quality of the raw materials through strict raw material selection and pretreatment, laying a solid foundation for subsequent processing. Secondly, the scientific application of low-temperature grinding and color protectants effectively protects the natural pigment and flavor of the peppers, avoiding nutritional loss and color changes caused by high temperature. Irradiation treatment not only achieves efficient sterilization, but also retains the bright color of the chili sauce, improving the safety and quality of the product. In addition, the application of high-barrier packaging materials and the control of low-oxygen environments significantly extend the shelf life of the product and reduce the negative impact of external factors on the product. Finally, regular testing and feedback mechanisms ensure the continued stability of product quality and provide consumers with safer, more delicious and healthy chili sauce products. These innovative measures have jointly improved the overall quality and market competitiveness of chili sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0023] See also Figure 1 , the present invention provides the following three technical solutions:

[0024] The first embodiment: a method for protecting the color of chili sauce, specifically comprising the following steps:

[0025] S1. Raw material selection and pretreatment: Before cleaning, the peppers are graded and screened to remove peppers that do not meet the requirements, such as damage, pests and diseases, uneven color, etc., to ensure the consistency of the raw materials. For peppers with special treatments such as dried peppers, they should be soaked in water at an appropriate temperature and rinsed multiple times to remove dust and impurities on the surface; pepper varieties with bright color, redness ≥ 30 CIELAB units, no pests and diseases, and high pigment content are selected, and the peppers are cleaned with a high-pressure water mist cleaning machine at a water temperature of ≤35°C, and the peppers are quickly dried with a hot air circulation dryer at a temperature of 50-60°C to a moisture content of ≤10%;

[0026] S2. Process control: Multi-stage grinding process, grinding the pepper into sauce at low temperature, first coarse grinding and then fine grinding, to gradually release the pigment and flavor of the pepper, while avoiding temperature rise and pigment damage caused by over-grinding; adding color protectants in stages before and after grinding, using liquid nitrogen cooling or other cooling conditions to control the temperature during grinding at ≤20°C; when mixing various raw materials, efficient stirring equipment should be used to ensure that the various ingredients are evenly distributed to avoid stratification or agglomeration, and use a pH meter to monitor and adjust the pH value of the chili sauce in real time, adjusting it to a weak acid environment of 3 to 4. After using a colorimeter to test the brightness of the chili sauce at different pH values, when pH3, its color brightness index is as high as 39.21, and as the pH increases, its brightness index also decreases. When the pH is neutral, the brightness index is as low as 33.43. According to the measurement of the samples, it can also be concluded that the pH of the finished chili sauce is basically around pH3-4, as shown in the following table:

[0027]

[0028] Color preservatives are added at a ratio of 0.05% sodium isoascorbate and 0.05% lauric kojic acid relative to the weight of the pepper. 60% of the total sodium isoascorbate is added before grinding, and the remaining sodium isoascorbate and all lauric kojic acid are added before filling. As a food additive, sodium isoascorbate has its specific addition standards in food. According to my country's Food Additives Hygiene Standards (GB2760-2011 or later), sodium isoascorbate can be used in a variety of foods, including beer, meat products, wine, fruit juice drinks, etc., and the specific maximum usage amount is specified. For the substance lauric kojic acid, the specific addition amount and applicable scope as a food additive may not be clearly stated in the existing national standards. Its use needs to follow specific industry specifications or corporate standards.

[0029] S3. Irradiation treatment: Before packaging, electron beam or gamma ray irradiation is used to sterilize and protect the pigment at the same time. The irradiation dose is controlled within the range of 1-2 kGy, and low-speed stirring is performed at the same time. After irradiation, it is immediately cooled to room temperature and the packaging process is completed within 30 minutes;

[0030] S4. Packaging and storage: Before filling, the filling environment should be thoroughly cleaned and disinfected to reduce the risk of microbial contamination. The packaging process is carried out in a low-oxygen environment, and a high-barrier aluminum foil composite film (such as PET / AL / PE) is used as the packaging material to ensure that the barrier performance to light, oxygen and moisture is ≥95%; during the packaging process, vacuum packaging or filling with nitrogen with a purity of ≥99% is used to ensure that the oxygen content in the package is ≤2%; the temperature of the storage warehouse is controlled between 15-25°C, and the humidity is controlled within the range of 50%-60%RH;

[0031] S5. Regular testing and feedback: Regularly sample chili sauce for color testing and keep records. Perform color testing at least once a month and use a colorimeter to measure the Lab value of the chili sauce, focusing on the changes in the red-green axis a. If the a value drops by more than 5%, it means that the color has a downward trend, and feedback will be provided.

[0032] The Lab value in the colorimeter is a three-dimensional coordinate system in the color space used to describe color. The specific meanings are as follows:

[0033] L (L ightness): Indicates the brightness or lightness of a color. The value of L ranges from 0 to 100, where 0 represents pure black and 100 represents pure white. The higher the L value, the brighter the color; the lower the L value, the darker the color;

[0034] a (Green-Red Axis): Indicates the redness and greenness of the color. The value range of a is from -128 to +127, where -128 represents green and +127 represents red. A positive value indicates that the color is biased towards red, and a negative value indicates that the color is biased towards green;

[0035] b (Blue-Yellow Axis): Indicates the yellow-blue degree of the color. The value range of b is also from -128 to +127, where -128 (or -127) represents blue and +127 represents yellow. Positive values ​​indicate that the color is more yellow, and negative values ​​indicate that the color is more blue.

[0036] The second embodiment is mainly different from the first embodiment in that the color preservative is added in a ratio of 0.1% sodium isoascorbate and 0.02% kojic acid relative to the weight of the pepper, 60% of the total amount of sodium isoascorbate is added before grinding, and the remaining sodium isoascorbate and all kojic acid are added before filling.

[0037] The third embodiment is mainly different from the first embodiment in that the color preservative is added in a ratio of 0.07% sodium isoascorbate and 0.04% kojic acid relative to the weight of the pepper, 60% of the total amount of sodium isoascorbate is added before grinding, and the remaining sodium isoascorbate and all the kojic acid are added before filling.

[0038] After the color preservative ratios of the above three embodiments were produced by the same equipment and the same process, samples were taken on the 10th day, the 30th day, and the 60th day, and the chili sauce was prepared by the existing original production process. The four control groups were each set up with three samples, and the Lab value changes of the chili sauces of the four control groups were statistically recorded by recording the average of three samples in each group. The table is as follows:

[0039]

[0040]

[0041] In summary, the color retention effect of the chili sauce made by the three implementation methods of the present application is better than the original production process, among which the chili sauce made by the color retaining agent of implementation method 2 has the best color retention effect.

[0042] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0043] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0044] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for protecting the color of chili sauce, characterized in that: The specific steps include: S1. Raw material selection and pretreatment: Select peppers and perform high-pressure water mist anti-damage cleaning. After cleaning, perform hot air circulation drying to reduce the water content of peppers; S2, Process control: Grind the pepper into paste at low temperature, add color protectant in sections before and after grinding, and adjust the pH value to a weak acid state; S3. Irradiation treatment: Before packaging, electron beam or gamma ray irradiation is used to sterilize and protect the pigment. After irradiation, the product is immediately cooled to room temperature and packaged within 30 minutes. S4. Packaging and storage: The packaging process is carried out in a low-oxygen environment, and high-barrier packaging materials are used to block light, oxygen and moisture, and the temperature and humidity of the storage environment are controlled; S5. Regular testing and feedback: Regularly sample chili sauce for color testing and keep records. Provide feedback when a downward trend in color is found.

2. The method for protecting the color of chili sauce according to claim 1, characterized in that: In S1, pepper varieties with bright color, redness ≥30 CIELAB units, no pests and diseases, and high pigment content were selected, and the peppers were cleaned using a high-pressure water mist cleaner at a water temperature of ≤35°C, and the peppers were quickly dried using a hot air circulation dryer at a temperature of 50-60°C to a moisture content of ≤10%.

3. The method for protecting the color of chili sauce according to claim 1, characterized in that: In S2, liquid nitrogen cooling or other cooling conditions are used to control the temperature during the grinding process at ≤20°C; a pH meter is used to monitor and adjust the pH value of the chili sauce in real time, and the pH value is adjusted to a weak acid environment of 3 to 4.

4. A color protection method for chili sauce according to claim 1, characterized in that: The color preservative in S2 is added in a ratio of 0.05%-0.1% sodium isoascorbate and 0.02%-0.05% kojic acid relative to the weight of the pepper. 60% of the total amount of sodium isoascorbate is added before grinding, and the remaining sodium isoascorbate and all kojic acid are added before filling.

5. A color protection method for chili sauce according to claim 1, characterized in that: In S2, the grinding step adopts a multi-stage grinding process, first coarse grinding and then fine grinding.

6. A method for protecting the color of a chili sauce according to claim 1, characterized in that: In S3, the irradiation dose is controlled within the range of 1-2 kGy, and low-speed stirring is performed simultaneously.

7. A method for protecting the color of a chili sauce according to claim 1, characterized in that: In S4, aluminum foil composite film is selected as the packaging material to ensure that the barrier performance against light, oxygen and moisture is ≥95%; during the packaging process, vacuum packaging is adopted or nitrogen with a purity of ≥99% is filled to ensure that the oxygen content in the package is ≤2%; the temperature of the storage warehouse is controlled between 15-25℃, and the humidity is controlled within the range of 50%-60%RH.

8. A method for protecting the color of a chili sauce according to claim 1, characterized in that: In S5, color testing is performed at least once a month, and the Lab value of the chili sauce is measured using a colorimeter, with a focus on changes in the red-green axis a. If the a value drops by more than 5%, it means that the color has a downward trend, and feedback is given.

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