Flavored fermented chopped chilli sauce and preparation method thereof
By using lemonade and specific lactobacillus agents in fermented chopped pepper sauce, combined with the addition of sugar, the problem of long fermentation cycle, unstable quality, and high toxic content in existing technologies have been solved. Production of fermented chopped pepper sauce.
Patent Information
- Application Number
- CN202411667646.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-21
- Publication Date
- 2025-01-24
AI Technical Summary
The existing fermented chopped pepper sauce is easily affected by environmental conditions in high-salt pickling method, resulting in a long fermentation cycle, unstable quality, and a high content of nitrite and aflatoxin, which limits the development of the industry.
Use lemonade to replace conventional water to provide an acidic environment. Combined with the synergistic effects of eosinophilic lactobacillus, plant lactobacillus, and shortcup, reduce the production of nitrite and yellow mold toxin, and add sugar during fermentation to promote microorganism growth during the growth of microorganisms And the generation of flavor substances.
The flavored fermented pepper sauce is realized to be rich in aroma, thick in texture, spicy and refreshing, and has low nitrite and aflatoxin content, which improves the quality stability and safety of the product.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a flavored 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, the process of making fermented chopped pepper sauce using the high-salt pickling method is easily affected by environmental conditions, resulting in fermented chopped pepper sauce having a long fermentation cycle, unstable quality, and high nitrite and aflatoxin content, which seriously restricts the development of the fermented chopped pepper sauce industry.
[0004] Based on this, providing a flavored fermented chopped pepper sauce with low nitrite and aflatoxin 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 flavored fermented chopped pepper sauce and a preparation method thereof. The flavored fermented chopped pepper sauce has a strong aroma, thick meat texture, is fresh and spicy, and has low nitrite and aflatoxin contents.
[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 flavored fermented chopped pepper sauce comprises the following raw materials in parts by weight: 40 to 60 parts of pepper, 10 to 20 parts of lemonade, 4 to 6 parts of edible salt, 4 to 6 parts of microbial agents, 3 to 5 parts of ginger and 1 to 3 parts of white sugar;
[0009] Preferably, the flavored fermented chopped pepper sauce comprises the following raw materials in parts by weight: 50 parts of peppers, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agents, 4 parts of ginger and 2 parts of sugar.
[0010] Furthermore, the content of citric acid in the lemonade is 2% to 3%.
[0011] Furthermore, the preparation method of the lemonade comprises the following steps: squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp to obtain the lemonade.
[0012] Furthermore, the microbial agent is formed by mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:(2-3):(1-2).
[0013] Furthermore, the Lactobacillus acidophilus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.1854, the Lactobacillus plantarum was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.571, and the Lactobacillus brevis was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.214.
[0014] The second technical solution of the present invention:
[0015] The method for preparing the flavored fermented chopped pepper sauce comprises the following steps:
[0016] 1) mixing lemonade, microbial agent and white sugar, and performing anaerobically fermentation to obtain fermented pickling liquid;
[0017] 2) adding pepper, edible salt and ginger to the fermented pickling liquid obtained in step 1) and performing anaerobic fermentation to obtain the flavored fermented chopped pepper sauce.
[0018] Furthermore, in step 1), the anaerobic fermentation is specifically: anaerobic fermentation at room temperature for 12 to 36 hours.
[0019] Furthermore, in step 2), before adding the peppers to the fermented pickling liquid, the peppers need to be chopped into pepper grains with an average particle size of 0.3 to 0.5 cm.
[0020] Furthermore, in step 2), before adding the ginger to the fermented pickling liquid, the ginger needs to be chopped to prepare ginger powder.
[0021] Furthermore, in step 2), the anaerobic fermentation is specifically: anaerobic fermentation at room temperature for 15 to 20 days.
[0022] Compared with the prior art, the present invention has the following beneficial effects:
[0023] 1) The flavored 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;
[0024] 2) The nitrite content of the flavored fermented chopped pepper sauce provided by the present invention is only 5.8 mg / kg, which has a low nitrite content;
[0025] 3) The content of aflatoxin B1 in the flavored fermented chopped pepper sauce provided by the present invention is only 0.3 μg / kg, which has a low aflatoxin B1 content.
[0026] The flavored fermented chopped pepper sauce provided by the present invention replaces the water in the conventional technical solution with lemonade, provides an acidic environment for the fermentation process, promotes the fermentation of peppers, and effectively inhibits the production of nitrite and aflatoxin B1, thereby reducing the content of nitrite and aflatoxin B1 in the fermented chopped pepper sauce;
[0027] The invention provides a flavored fermented chopped pepper sauce, wherein Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis are added to the fermented chopped pepper sauce, thereby effectively reducing the contents of nitrite and aflatoxin B1 in the fermented chopped pepper sauce. Moreover, experimental data show that the selection of the three microorganisms recorded in the invention has a better synergistic effect, and can better reduce the contents of nitrite and aflatoxin B1 in the fermented chopped pepper sauce.
[0028] The invention provides a flavored fermented chopped pepper sauce, in which white sugar is added to the fermented chopped pepper sauce, which not only improves the sensory evaluation of the fermented chopped pepper sauce, but also promotes the growth of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis during the fermentation process, thereby providing a higher number of microorganisms for subsequent fermented peppers, thereby better inhibiting the production of nitrite and aflatoxin B1 and promoting the production of flavor substances. DETAILED DESCRIPTION
[0029] 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.
[0030] 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.
[0031] 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.
[0032] 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.
[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0034] 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.
[0035] 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, the flavored fermented chopped pepper sauce is prepared by taking the line pepper as an example.
[0036] In the following examples and comparative examples, before preparing the flavored fermented chopped pepper sauce, the pepper, lemon and ginger 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 pepper, lemon and ginger.
[0037] In the following examples and comparative examples, if not otherwise specified, the Lactobacillus acidophilus is purchased from China General Microorganism Culture Collection Administration Center with a deposit number of CGMCC 1.1854, the Lactobacillus plantarum is purchased from China General Microorganism Culture Collection Administration Center with a deposit number of CGMCC 1.571, and the Lactobacillus brevis is purchased from China General Microorganism Culture Collection Administration Center with a deposit number of CGMCC 1.214.
[0038] In the following examples and comparative examples, all the raw materials used were commercially available.
[0039] In the following embodiment, a method for preparing a flavored fermented chopped pepper sauce comprises the following steps:
[0040] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2% to 3% to obtain lemon water;
[0041] 2) According to the mass ratio of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis of 3: (2-3): (1-
[0042] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis to obtain a microbial agent;
[0043] 3) Weigh the raw materials according to the following mass proportions: 40-60 parts of chili pepper, 10-20 parts of lemonade, 4-6 parts of edible salt, 4-6 parts of microbial agent, 3-5 parts of ginger, and 1-3 parts of sugar;
[0044] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 12 to 36 hours to obtain a fermented pickling liquid;
[0045] 5) chopping the chili pepper weighed in step 3) to obtain chili pepper grains with an average particle size of 0.3 to 0.5 cm;
[0046] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0047] 7) adding the edible salt weighed in step 3), the chili peppers obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 15 to 20 days to obtain the flavored fermented chopped pepper sauce.
[0048] Example 1
[0049] A flavored fermented chopped pepper sauce
[0050] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2% to obtain lemon water;
[0051] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:2:1 to obtain a microbial agent;
[0052] 3) Weigh the raw materials according to the following mass proportions: 40 parts of chili pepper, 10 parts of lemonade, 4 parts of edible salt, 4 parts of microbial agent, 3 parts of ginger, and 1 part of white sugar;
[0053] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 12 hours to obtain a fermented pickling liquid;
[0054] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.3 cm;
[0055] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0056] 7) adding the edible salt weighed in step 3), the chili peppers obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 15 days to obtain the flavored fermented chopped pepper sauce.
[0057] Example 2
[0058] A flavored fermented chopped pepper sauce
[0059] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0060] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0061] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0062] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0063] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0064] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0065] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the flavored fermented chopped pepper sauce.
[0066] Example 3
[0067] A flavored fermented chopped pepper sauce
[0068] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 3% to obtain lemon water;
[0069] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:3:2 to obtain a microbial agent;
[0070] 3) Weigh the raw materials according to the following mass proportions: 60 parts of chili pepper, 20 parts of lemonade, 6 parts of edible salt, 6 parts of microbial agent, 5 parts of ginger, and 3 parts of sugar;
[0071] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 36 hours to obtain a fermented pickling liquid;
[0072] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.5 cm;
[0073] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0074] 7) adding the edible salt weighed in step 3), the chili peppers obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 20 days to obtain the flavored fermented chopped pepper sauce.
[0075] Comparative Example 1
[0076] Fermented chopped pepper sauce
[0077] 1) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0078] 2) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 15 parts of water, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0079] 3) mixing the water, microbial agent and sugar weighed in step 2), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0080] 4) chopping the chili peppers weighed in step 2) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0081] 5) chopping the ginger weighed in step 2) to obtain minced ginger;
[0082] 6) adding the edible salt weighed in step 2), the chili granules obtained in step 4), and the minced ginger obtained in step 5) to the fermented pickling liquid obtained in step 3), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped chili sauce.
[0083] Comparative Example 2
[0084] Fermented chopped pepper sauce
[0085] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0086] 2) mixing Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 2.5:1.5 to obtain a microbial agent;
[0087] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0088] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0089] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0090] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0091] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0092] Comparative Example 3
[0093] Fermented chopped pepper sauce
[0094] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0095] 2) mixing Lactobacillus acidophilus and Lactobacillus brevis in a mass ratio of 3:1.5 to obtain a microbial agent;
[0096] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0097] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0098] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0099] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0100] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0101] Comparative Example 4
[0102] Fermented chopped pepper sauce
[0103] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0104] 2) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 3:2.5 to obtain a microbial agent;
[0105] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0106] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0107] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0108] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0109] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0110] Comparative Example 5
[0111] Fermented chopped pepper sauce
[0112] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0113] 2) mixing Lactobacillus acidophilus (preservation number: CGMCC 1.2919), Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0114] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0115] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0116] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0117] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0118] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0119] Comparative Example 6
[0120] Fermented chopped pepper sauce
[0121] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0122] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum (with the deposit number of CGMCC 1.12934) and Lactobacillus brevis in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0123] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0124] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0125] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0126] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0127] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0128] Comparative Example 7
[0129] Fermented chopped pepper sauce
[0130] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0131] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis (with a deposit number of CGMCC 1.2028) in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0132] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0133] 4) mixing the lemonade, microbial agent and sugar weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0134] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0135] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0136] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0137] Comparative Example 8
[0138] Fermented chopped pepper sauce
[0139] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0140] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0141] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili pepper, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, and 4 parts of ginger;
[0142] 4) mixing the lemonade and microbial agent weighed in step 3), and performing anaerobically fermentation at room temperature for 24 hours to obtain a fermented pickling liquid;
[0143] 5) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0144] 6) chopping the ginger weighed in step 3) to obtain minced ginger;
[0145] 7) adding the edible salt weighed in step 3), the chili granules obtained in step 5), and the minced ginger obtained in step 6) to the fermented pickling liquid obtained in step 4), and performing anaerobically fermentation at room temperature for 18 days to obtain the fermented chopped pepper sauce.
[0146] Comparative Example 9
[0147] Fermented chopped pepper sauce
[0148] 1) squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp according to the citric acid content of the lemon water being 2.5% to obtain lemon water;
[0149] 2) mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:2.5:1.5 to obtain a microbial agent;
[0150] 3) Weigh the raw materials according to the following mass proportions: 50 parts of chili, 15 parts of lemonade, 5 parts of edible salt, 5 parts of microbial agent, 4 parts of ginger, and 2 parts of sugar;
[0151] 4) chopping the chili peppers weighed in step 3) to obtain chili pepper grains with an average particle size of 0.4 cm;
[0152] 5) chopping the ginger weighed in step 3) to obtain minced ginger;
[0153] 6) The lemonade, edible salt, microbial agent, white sugar, chili granules obtained in step 4) and minced ginger obtained in step 5) are mixed and anaerobically fermented at room temperature for 19 days to obtain the fermented chopped pepper sauce.
[0154] Effect verification
[0155] 1. Sensory Evaluation
[0156] The fermented chopped pepper sauces prepared in Examples 1 to 3 and Comparative Examples 1 to 9 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;
[0157] Table 1 Sensory evaluation indexes
[0158]
[0159] Table 2 Sensory evaluation results
[0160]
[0161]
[0162] It can be seen from the data in Table 2 that the flavored fermented chopped pepper sauce prepared by the present invention is in a red semi-solid state, has a strong aroma, thick meat, is fresh and spicy, and has a high sensory evaluation score; while omitting the addition of lemon, omitting the addition of any microbial agent, changing the type of any microbial agent, omitting the addition of white sugar, and omitting the preparation of the fermented pickling liquid, and directly fermenting the peppers will all reduce the sensory evaluation scores to varying degrees.
[0163] 2. Nitrite content
[0164] 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 9 was measured, and the measurement results are shown in Table 3;
[0165] Table 3 Nitrite content
[0166]
[0167] It can be seen from the data in Table 3 that the content of nitrite in the flavored fermented chopped pepper sauce prepared by the present invention is only 5.8 mg / kg, which has a low nitrite content; while omitting the addition of lemon, omitting the addition of any microbial agent, changing the type of any microbial agent, omitting the addition of white sugar, and omitting the preparation of the fermented pickling liquid, and directly fermenting the peppers 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.
[0168] 3. Aflatoxin content
[0169] Referring to GB 5009.22-2016 "National Food Safety Standard Determination of Aflatoxin Group B and Group G in Food", the fermented chopped pepper sauces prepared in Examples 1 to 3 and Comparative Examples 1 to 9 were tested for aflatoxin B1 content, and the test results are shown in Table 4;
[0170] Table 4 Aflatoxin B1 content
[0171]
[0172] It can be seen from the data in Table 4 that the content of aflatoxin B1 in the flavored fermented chopped pepper sauce prepared by the present invention is only 0.3 μg / kg, which has a low aflatoxin B1 content; while omitting the addition of lemon, omitting the addition of any microbial agent, changing the type of any microbial agent, omitting the addition of white sugar, and omitting the preparation of the fermentation pickling liquid, and directly fermenting the peppers will increase the content of aflatoxin B1 in the fermented chopped pepper sauce to varying degrees, which is not conducive to the quality of the fermented chopped pepper sauce.
[0173] 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 flavored 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, 10 to 20 parts of lemonade, 4 to 6 parts of edible salt, 4 to 6 parts of microbial agents, 3 to 5 parts of ginger and 1 to 3 parts of white sugar.
2. The flavored fermented chopped pepper sauce according to claim 1, characterized in that: The content of citric acid in the lemonade is 2% to 3%.
3. The flavored fermented chopped pepper sauce according to claim 1, characterized in that: The preparation method of the lemonade comprises the following steps: squeezing lemons to obtain lemon pulp, and then adding water to the lemon pulp to obtain the lemonade.
4. The flavored fermented chopped pepper sauce according to claim 1, characterized in that: The microbial agent is prepared by mixing Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis in a mass ratio of 3:(2-3):(1-2).
5. The flavored fermented chopped pepper sauce according to claim 4, characterized in that: The Lactobacillus acidophilus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.1854, the Lactobacillus plantarum was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.571, and the Lactobacillus brevis was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.
214.
6. A method for preparing the flavored fermented chopped pepper sauce according to any one of claims 1 to 5, characterized in that: The following steps are involved: 1) mixing lemonade, microbial agent and white sugar, and performing anaerobically fermentation to obtain fermented pickling liquid; 2) adding pepper, edible salt and ginger to the fermented pickling liquid obtained in step 1) and performing anaerobic fermentation to obtain the flavored fermented chopped pepper sauce.
7. The method for preparing a flavored fermented chopped pepper sauce according to claim 6, characterized in that: In step 1), the anaerobic fermentation is specifically: anaerobic fermentation at room temperature for 12 to 36 hours.
8. The method for preparing a flavored fermented chopped pepper sauce according to claim 6, characterized in that: In step 2), before adding the peppers to the fermented pickling liquid, the peppers need to be chopped into pepper grains with an average particle size of 0.3 to 0.5 cm.
9. The method for preparing a flavored fermented chopped pepper sauce according to claim 6, characterized in that: In step 2), before adding the ginger into the fermented pickling liquid, the ginger needs to be chopped to prepare ginger powder.
10. The method for preparing a flavored fermented chopped pepper sauce according to claim 6, characterized in that: In step 2), the anaerobic fermentation is specifically: anaerobic fermentation at room temperature for 15 to 20 days.