Sour and sweet chili sauce and preparation method thereof

Abstract

The invention discloses a sour and sweet chili sauce and a preparation method thereof. A formula of the sour and sweet chili sauce comprises pickled Erjingtiao red pepper, pickled philippine flemingia root, fresh red sweet pepper, purified water, garlic, brewed vinegar, edible salt, white granulated sugar, hydroxy propyl distarch phosphate, monosodium glutamate, citric acid powder, potassium sorbate powder, xanthan gum, konjac glucomannan and the like. The raw material pretreatment adopts 0.02% cellulase at 45 DEG C to carry out enzymolysis on the red sweet peppers, so that vitamin C is reserved and pectin is released; the black garlic is fermented at 65 DEG C for 20 days to eliminate spicy taste, and forms flavor complementation with the fresh garlic. According to the present invention, the Maillard reaction is precisely controlled through the 130 DEG C gradient boiling, the double-stage colloid mill grinding is performed to achieve the 150 mesh, the xanthan gum-konjac gum compounding system is combined to achieve the fine texture, the 121 DEG C / 15 s ultra-high temperature instant sterilization and the flavor retention, and the industrial upgrading of the traditional fermented food is achieved through the enzyme engineering, the non-enzyme browning control, the colloid compounding and other technical innovations; the obvious technical advantages are formed in the aspects of sensory quality, nutrition maintenance and processing efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of chili sauce processing, in particular to a sweet and sour chili sauce and a preparation method thereof. Background Art

[0002] Traditional chili sauce production suffers from technical bottlenecks such as low raw material utilization, monotonous flavor, and poor texture stability. Using garlic directly can easily leave a pungent, irritating odor; unrefined cooking parameters can easily trigger an excessive Maillard reaction, resulting in darkening and nutrient loss; and colloidal stabilization systems often rely on a single thickener, which can easily cause water precipitation and caking during long-term storage. Furthermore, traditional single-step crushing and grinding results in a rough texture, and industrial production suffers from uneven flavor release. These shortcomings hinder the development of high-end chili sauce products, necessitating an urgent need for quality upgrades through innovative raw material pretreatment and process control. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a sweet and sour chili sauce and a preparation method thereof, so as to solve the technical problems in the background technology.

[0004] The technical solution of the present invention is:

[0005] A sweet and sour chili sauce comprises the following components in parts by weight: 44-46 parts of pickled Erjingtiao red peppers, 4.8-5.3 parts of pickled Qianjinhong peppers, 8-10 parts of fresh red bell peppers, 53-56 parts of purified water, 19-21 parts of garlic, 42-43 parts of brewed vinegar, 4.20-4.30 parts of edible salt, 23-24 parts of white sugar, 2.1-2.2 parts of hydroxypropyl distarch phosphate, 2.7-2.8 parts of monosodium glutamate, 3.8-4.2 parts of citric acid, 0.12-0.14 parts of potassium sorbate, 1.9-2.1 parts of xanthan gum, and 1.5-2 parts of konjac gum.

[0006] Furthermore, 45 parts of pickled Erjingtiao red peppers, 5 parts of pickled Qianjinhong, 9 parts of fresh red bell peppers, 55 parts of purified water, 20 parts of garlic, 42.5 parts of brewed vinegar, 4.25 parts of table salt, 23.5 parts of white sugar, 2.15 parts of hydroxypropyl distarch phosphate, 2.75 parts of MSG, 4 parts of citric acid, 0.13 parts of potassium sorbate, 2 parts of xanthan gum, and 1.8 parts of konjac gum.

[0007] Furthermore, 44 parts of pickled Erjingtiao red peppers, 4.8 parts of pickled Qianjinhong, 8 parts of fresh red bell peppers, 53 parts of purified water, 19 parts of garlic, 42 parts of brewed vinegar, 4.20 parts of table salt, 23 parts of white sugar, 2.1 parts of hydroxypropyl distarch phosphate, 2.7 parts of MSG, 3.8 parts of citric acid, 0.12 parts of potassium sorbate, 1.9 parts of xanthan gum, and 1.5 parts of konjac gum.

[0008] Furthermore, 46 parts of pickled Erjingtiao red peppers, 5.3 parts of pickled Qianjinhong, 10 parts of fresh red bell peppers, 56 parts of purified water, 21 parts of garlic, 43 parts of brewed vinegar, 4.30 parts of table salt, 24 parts of white sugar, 2.2 parts of hydroxypropyl distarch phosphate, 2.8 parts of MSG, 4.2 parts of citric acid, 0.14 part of potassium sorbate, 2.1 parts of xanthan gum, and 2 parts of konjac gum.

[0009] The present invention also provides a method for preparing the sweet and sour chili sauce, comprising the following steps:

[0010] (1) Raw material pretreatment

[0011] a. Enzymatic fermentation: Fresh red bell peppers were pretreated with 0.02% cellulase at 45°C for 30 minutes to release natural pectin.

[0012] b. Black garlic preparation: 20% garlic was fermented at a constant temperature and humidity for 18-20 days in advance, at a temperature of 65°C and a humidity of 80%;

[0013] c. The remaining garlic, prepared black garlic, pickled red peppers, pickled red kilos, fresh red bell peppers after enzyme treatment were broken, garlic and black garlic were crushed into 0.4-0.6cm particle size garlic paste;

[0014] (2) Chili stew

[0015] Using a double-layer pot, pickled Erjingtiao red peppers, pickled Qianjinhong peppers, enzymatically fermented fresh red bell peppers, and mashed garlic are mixed and boiled with water, and edible salt, white sugar, monosodium glutamate, citric acid, and potassium sorbate are added. The double-layer pot is stirred at a speed of 40-50 r / min, and the boiling temperature is 130±5° C. for 40-45 minutes, until the peppers become viscous and the color changes from orange-yellow to light tomato red, with no obvious raw garlic smell, and then cooled to room temperature to obtain chili sauce.

[0016] (4) Preparation of mixed colloids

[0017] The mixture of xanthan gum and konjac gum was stirred in a double-layer pot at room temperature until the material had no obvious lumps and was in a yogurt-like state. The stirring speed of the double-layer pot was 50-55 r / min, and the stirring was carried out at room temperature for 55±5 min.

[0018] (4) One-time grinding

[0019] Add hydroxypropyl distarch phosphate to the cooled chili sauce, stir evenly, pour into a colloid mill and grind until the fineness is about 150 mesh, until there is no obvious granularity and it becomes a tomato sauce-like shape;

[0020] (5) Chili sauce for seasoning

[0021] A sandwich pot is used to season the ground chili sauce, add the mixed colloid and brew vinegar, and stir at a speed of 40-50 r / min, a temperature of 130±5°C, and a stirring time of 20-25 min.

[0022] (9) Secondary grinding

[0023] Pour the seasoned chili sauce into the colloid mill for secondary grinding, grinding to a fineness of about 150 mesh, until there is no obvious granularity and it becomes a tomato sauce-like product;

[0024] (10) High temperature sterilization

[0025] Use ultra-high temperature instant sterilization, sterilization temperature is 121℃, time is 15s;

[0026] (11) Packaging

[0027] After the product is cooled to below 65°C, it is filled into cans and sealed with aluminum film. The seals must be sterilized with ozone and ensure that no sample leaks out.

[0028] The present invention is beneficial in that:

[0029] (1) The raw material pretreatment used 0.02% cellulase to enzymatically hydrolyze red bell pepper at 45°C to retain vitamin C and release pectin; the black garlic was fermented at 65°C for 20 days to eliminate the spicy taste and form a flavor complement with fresh garlic.

[0030] (2) Gradient cooking at 130°C precisely controls the Maillard reaction, and the product is ground to 150 mesh using a double-stage colloid mill. Combined with a xanthan gum-konjac gum compound system, a fine texture (viscosity 15,000-20,000 cP) is achieved.

[0031] (3) Ultra-high temperature instant sterilization at 121°C / 15s preserves flavor, and ozone sealing technology ensures an 18-month shelf life (ΔE < 2.0). The process integrates enzymatic hydrolysis enhancement, flavor synergy, and particle size control technologies to create a fresh, mellow, sour, and sweet four-dimensional taste, breaking through the texture and shelf life limitations of traditional sauces and achieving a sensory and nutritional balance in industrial production. DETAILED DESCRIPTION

[0032] The following is a further description of specific embodiments of the present invention. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0033] A sweet and sour chili sauce comprises the following components in parts by weight: 44-46 parts of pickled Erjingtiao red peppers, 4.8-5.3 parts of pickled Qianjinhong peppers, 8-10 parts of fresh red bell peppers, 53-56 parts of purified water, 19-21 parts of garlic, 42-43 parts of brewed vinegar, 4.20-4.30 parts of edible salt, 23-24 parts of white sugar, 2.1-2.2 parts of hydroxypropyl distarch phosphate, 2.7-2.8 parts of monosodium glutamate, 3.8-4.2 parts of citric acid, 0.12-0.14 parts of potassium sorbate, 1.9-2.1 parts of xanthan gum, and 1.5-2 parts of konjac gum.

[0034] Specific ratio 1: 45 parts of pickled Erjingtiao red pepper, 5 parts of pickled Qianjinhong, 9 parts of fresh red bell pepper, 55 parts of purified water, 20 parts of garlic, 42.5 parts of brewed vinegar, 4.25 parts of table salt, 23.5 parts of white sugar, 2.15 parts of hydroxypropyl distarch phosphate, 2.75 parts of MSG, 4 parts of citric acid, 0.13 parts of potassium sorbate, 2 parts of xanthan gum, and 1.8 parts of konjac gum.

[0035] Specific ratio 2: 44 parts of pickled Erjingtiao red peppers, 4.8 parts of pickled Qianjinhong, 8 parts of fresh red bell peppers, 53 parts of purified water, 19 parts of garlic, 42 parts of brewed vinegar, 4.20 parts of table salt, 23 parts of white sugar, 2.1 parts of hydroxypropyl distarch phosphate, 2.7 parts of MSG, 3.8 parts of citric acid, 0.12 parts of potassium sorbate, 1.9 parts of xanthan gum, and 1.5 parts of konjac gum.

[0036] Specific ratio 3: 46 parts of pickled Erjingtiao red peppers, 5.3 parts of pickled Qianjinhong, 10 parts of fresh red bell peppers, 56 parts of purified water, 21 parts of garlic, 43 parts of brewed vinegar, 4.30 parts of table salt, 24 parts of white sugar, 2.2 parts of hydroxypropyl distarch phosphate, 2.8 parts of MSG, 4.2 parts of citric acid, 0.14 parts of potassium sorbate, 2.1 parts of xanthan gum, and 2 parts of konjac gum.

[0037] The preparation process is as follows:

[0038] (1) Raw material pretreatment

[0039] a. Enzymatic fermentation: Fresh red bell peppers were pretreated with 0.02% cellulase at 45°C for 30 minutes to release natural pectin.

[0040] b. Black garlic preparation: 20% garlic was fermented at a constant temperature and humidity for 18-20 days in advance, at a temperature of 65°C and a humidity of 80%;

[0041] c. The remaining garlic, prepared black garlic, pickled red peppers, pickled red kilos, fresh red bell peppers after enzyme treatment were broken, garlic and black garlic were crushed into 0.4-0.6cm particle size garlic paste;

[0042] (2) Chili stew

[0043] Using a double-layer pot, pickled Erjingtiao red peppers, pickled Qianjinhong peppers, enzymatically fermented fresh red bell peppers, and mashed garlic are mixed and boiled with water, and edible salt, white sugar, monosodium glutamate, citric acid, and potassium sorbate are added. The double-layer pot is stirred at a speed of 40-50 r / min, and the boiling temperature is 130±5° C. for 40-45 minutes, until the peppers become viscous and the color changes from orange-yellow to light tomato red, with no obvious raw garlic smell, and then cooled to room temperature to obtain chili sauce.

[0044] (5) Preparation of mixed colloids

[0045] The mixture of xanthan gum and konjac gum was stirred in a double-layer pot at room temperature until the material had no obvious lumps and was in a yogurt-like state. The stirring speed of the double-layer pot was 50-55 r / min, and the stirring was carried out at room temperature for 55±5 min.

[0046] (4) One-time grinding

[0047] Add hydroxypropyl distarch phosphate to the cooled chili sauce, stir evenly, pour into a colloid mill and grind until the fineness is about 150 mesh, until there is no obvious granularity and it becomes a tomato sauce-like shape;

[0048] (5) Chili sauce for seasoning

[0049] A sandwich pot is used to season the ground chili sauce, add the mixed colloid and brew vinegar, and stir at a speed of 40-50 r / min, a temperature of 130±5°C, and a stirring time of 20-25 min.

[0050] (12) Secondary grinding

[0051] Pour the seasoned chili sauce into the colloid mill for secondary grinding, grinding to a fineness of about 150 mesh, until there is no obvious granularity and it becomes a tomato sauce-like product;

[0052] (13) High temperature sterilization

[0053] Use ultra-high temperature instant sterilization, sterilization temperature is 121℃, time is 15s;

[0054] (14) Packaging

[0055] After the product is cooled to below 65°C, it is filled into cans and sealed with aluminum film. The seals must be sterilized with ozone and ensure that no sample leaks out.

[0056] The advantages of the present invention are as follows:

[0057] (1) Enzymatic hydrolysis enhancement process

[0058] Cellulase-directed hydrolysis (0.02% addition, 45°C / 30min) precisely releases pectin, improving raw material utilization. The low-temperature enzymatic hydrolysis process retains heat-sensitive nutrients such as vitamin C to the greatest extent, while promoting the dissolution of natural flavor substances to form unique flavor precursors.

[0059] (2) Black garlic transformation technology

[0060] 18-20 days of long fermentation (65°C / 80% RH) transforms allicin into active substances such as S-allylcysteine, effectively eliminating the pungent odor of raw garlic and developing a caramelized flavor profile. This creates a dual-source flavor system – the spiciness of raw garlic and the richness of black garlic – synergistically enhancing the flavor.

[0061] (3) The synergistic effect of pickled products and fresh products forms a complex taste layer.

[0062] (4) Precise control of chromaticity (light tomato red) to establish visual quality standards.

[0063] (5) Colloidal synergistic stabilization technology

[0064] A xanthan gum-konjac gum compound (50-55r / min / 55min) forms a three-dimensional network structure, a shear-sensitive thickener (hydroxypropyl distarch phosphate) is used to enhance the thixotropy of the system, a double-stage colloid mill treatment (150 mesh) achieves subcellular level fragmentation, and particle size distribution control ensures a delicate taste.

[0065] (6) UHT instantaneous sterilization (121°C / 15s) achieves commercial sterility requirements, and D value control preserves characteristic flavor substances. Gradient cooling technology (<65°C filling) avoids thermal shock, and ozone synergistic sealing provides double barrier protection.

[0066] (7) Form a four-element taste balance of "freshness-mellowness-sourness-sweetness", eliminate the raw taste and retain the original aroma of fruits and vegetables.

[0067] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations of these embodiments may be made without departing from the principles and spirit of the present invention, and the changes still fall within the scope of protection of the present invention.

Claims

1. A sweet and sour chili sauce, characterized in that The invention comprises the following components in parts by weight: 44-46 parts of pickled Erjingtiao red peppers, 4.8-5.3 parts of pickled Qianjinhong peppers, 8-10 parts of fresh red bell peppers, 53-56 parts of purified water, 19-21 parts of garlic, 42-43 parts of brewed vinegar, 4.20-4.30 parts of edible salt, 23-24 parts of white sugar, 2.1-2.2 parts of hydroxypropyl distarch phosphate, 2.7-2.8 parts of monosodium glutamate, 3.8-4.2 parts of citric acid, 0.12-0.14 parts of potassium sorbate, 1.9-2.1 parts of xanthan gum, and 1.5-2 parts of konjac gum.

2. The sweet and sour chili sauce according to claim 1, characterized in that The invention comprises the following components in parts by weight: 45 parts of pickled Erjingtiao red peppers, 5 parts of pickled Qianjinhong peppers, 9 parts of fresh red bell peppers, 55 parts of purified water, 20 parts of garlic, 42.5 parts of brewed vinegar, 4.25 parts of edible salt, 23.5 parts of white sugar, 2.15 parts of hydroxypropyl distarch phosphate, 2.75 parts of monosodium glutamate, 4 parts of citric acid, 0.13 parts of potassium sorbate, 2 parts of xanthan gum, and 1.8 parts of konjac gum.

3. The sweet and sour chili sauce according to claim 1, characterized in that The invention comprises the following components in parts by weight: 44 parts of pickled Erjingtiao red peppers, 4.8 parts of pickled Qianjinhong peppers, 8 parts of fresh red bell peppers, 53 parts of purified water, 19 parts of garlic, 42 parts of brewed vinegar, 4.20 parts of edible salt, 23 parts of white sugar, 2.1 parts of hydroxypropyl distarch phosphate, 2.7 parts of monosodium glutamate, 3.8 parts of citric acid, 0.12 parts of potassium sorbate, 1.9 parts of xanthan gum, and 1.5 parts of konjac gum.

4. The sweet and sour chili sauce according to claim 1, characterized in that The invention comprises the following components in parts by weight: 46 parts of pickled Erjingtiao red peppers, 5.3 parts of pickled Qianjinhong peppers, 10 parts of fresh red bell peppers, 56 parts of purified water, 21 parts of garlic, 43 parts of brewed vinegar, 4.30 parts of edible salt, 24 parts of white sugar, 2.2 parts of hydroxypropyl distarch phosphate, 2.8 parts of monosodium glutamate, 4.2 parts of citric acid, 0.14 part of potassium sorbate, 2.1 parts of xanthan gum, and 2 parts of konjac gum.

5. A method for preparing the sweet and sour chili sauce according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Raw material pretreatment a. Enzymatic fermentation: Fresh red bell peppers were pretreated with 0.02% cellulase at 45°C for 30 minutes to release natural pectin. b. Black garlic preparation: 20% garlic was fermented at a constant temperature and humidity for 18-20 days in advance, at a temperature of 65°C and a humidity of 80%; c. The remaining garlic, prepared black garlic, pickled red peppers, pickled red kilos, fresh red bell peppers after enzyme treatment were broken, garlic and black garlic were crushed into 0.4-0.6cm particle size garlic paste; (2) Chili stew Using a double-layer pot, pickled Erjingtiao red peppers, pickled Qianjinhong peppers, enzymatically fermented fresh red bell peppers, and mashed garlic are mixed and boiled with water, and edible salt, white sugar, monosodium glutamate, citric acid, and potassium sorbate are added. The double-layer pot is stirred at a speed of 40-50 r / min, and the boiling temperature is 130±5° C. for 40-45 minutes, until the peppers become viscous and the color changes from orange-yellow to light tomato red, with no obvious raw garlic smell, and then cooled to room temperature to obtain chili sauce. (3) Preparation of mixed colloids The mixture of xanthan gum and konjac gum was stirred in a double-layer pot at room temperature until the material had no obvious lumps and was in a yogurt-like state. The stirring speed of the double-layer pot was 50-55 r / min, and the stirring was carried out at room temperature for 55±5 min. (4) One-time grinding Add hydroxypropyl distarch phosphate to the cooled chili sauce, stir evenly, pour into a colloid mill and grind until the fineness is about 150 mesh, until there is no obvious granularity and it becomes a tomato sauce-like shape; (5) Chili sauce for seasoning A sandwich pot is used to season the ground chili sauce, add the mixed colloid and brew vinegar, and stir at a speed of 40-50 r / min, a temperature of 130±5°C, and a stirring time of 20-25 min. (6) Secondary grinding Pour the seasoned chili sauce into the colloid mill for secondary grinding, grinding to a fineness of about 150 mesh, until there is no obvious granularity and it becomes a tomato sauce-like product; (7) High temperature sterilization Use ultra-high temperature instant sterilization, sterilization temperature is 121℃, time is 15s; (8) Packaging After the product is cooled to below 65°C, it is filled into cans and sealed with aluminum film. The seals must be sterilized with ozone and ensure that no sample leaks out.