Production process of compound lactobacillus fermented chili sauce and method for preparing sour soup

Abstract

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the production and utilization of peppers, and in particular to a production process of compound lactic acid bacteria fermented chili sauce and a method for preparing sour soup. BACKGROUND

[0002] Peppers not only contain capsaicin which gives them a pungent taste, but also contain active ingredients such as capsaicin. In addition, peppers are rich in vitamins A, B vitamins, vitamin C, vitamin P and other vitamins, and also contain organic acids such as palmitic acid and linoleic acid, as well as proteins, sugars and minerals such as calcium, iron and potassium. The nutritional ingredients are rich and balanced, and have unique flavor and health value. Xinjiang has rapidly become an important force in the pepper industry in China due to its unique geographical location, abundant sunshine and other natural advantages.

[0003] Traditional chili sauce is mostly fermented naturally or by simple microbial fermentation process. During natural fermentation, the microbial community is complex and difficult to control, the fermentation period is long, and the risk of contamination by miscellaneous bacteria is high, resulting in poor product stability, poor flavor and even safety hazards. The simple microbial fermentation process uses single strain, and the flavor substances produced by fermentation are limited, which cannot meet the needs of consumers for diversified flavors and high-quality chili sauce. The production of traditional fermented chili sauce is highly dependent on the natural environment and is significantly affected by seasonal changes. In different seasons, the variety, maturity and quality of the raw materials differ greatly, making it difficult to ensure the stability and uniformity of the raw material supply, which in turn affects the stability of the product flavor and quality.

[0004] Sour soup is a popular trend in the catering and food processing industries. Currently, the preparation of sour soup recipes mostly relies on traditional fermentation methods or the addition of chemical sour agents to adjust the taste, which has problems such as insufficient rich and natural flavor, and lack of nutritional ingredients. When chili sauce is applied to sour soup products, due to the limitations of the flavor and quality of traditional chili sauce, it is difficult to effectively improve the overall flavor and taste of sour soup.

[0005] COFCO Tunhe Tomato Company has industrial fermentation capacity and equipment, and the fermentation line can precisely ferment products such as tomato sauce and chili sauce. It can realize online accurate control of various key parameters such as temperature, humidity, and pH during fermentation, ensuring the stability, controllability and standardization of the fermentation process. SUMMARY

[0006] In view of the problems of the prior art that the composition of the traditional chili sauce fermentation strain is difficult to control or relatively single, the fermentation period is long, and the product flavor and quality are unstable, the present application aims to provide a production process of compound lactic acid bacteria fermented chili sauce and application thereof in sour soup products.

[0007] The present application uses fresh red peppers as the main raw material, and through cleaning, selection, crushing, preheating, grinding, beating, adding or not adding edible glacial acetic acid or citric acid, concentration, sterilization, and aseptic filling, chili sauce raw materials are prepared. Then, based on the above-mentioned chili sauce raw materials, by blending, temporary storage, sterilization, cooling, compound lactic acid bacteria strain pre-dissolution, feeding, stirring, fermentation, sterilization, and aseptic filling, fermented chili sauce is obtained. Then, by blending with fermented tomato sauce, edible oil, etc., sour soup is obtained.

[0008] The specific technical solutions include the following contents:

[0009] On the one hand, the present application provides a production process of compound lactic acid bacteria fermented chili sauce, including the following steps:

[0010] 1) using fresh red peppers as the main raw material, through cleaning, selection, crushing, preheating, grinding, beating, adding or not adding edible glacial acetic acid or citric acid, concentration, sterilization, and aseptic filling, chili sauce raw materials are prepared;

[0011] 2) blending and temporary storage: the above-mentioned chili sauce raw materials are fed into a blending tank;

[0012] 3) pre-sterilization and cooling: the chili sauce raw materials in the blending tank of step 2 are sterilized and then cooled, wherein the sterilization temperature is ≥85℃;

[0013] 4) strain pre-dissolution: lactic acid bacteria are dissolved in sterile physiological saline, and the lactic acid bacteria are one or more of Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium adolescentis, Bifidobacterium animalis subsp. lactis, Lactobacillus johnsonii, and Lactococcus lactis subsp. lactis;

[0014] 5) feeding and stirring: the fermentation tank and pipelines need to be sterilized and pretreated, the chili sauce raw materials cooled in step 3 and the strain prepared in step 4 are added to the fermentation tank, and the material is inoculated by a direct feeding type inoculation from the material port of the fermentation tank, and then stirred uniformly;

[0015] 6) fermentation: the fermentation temperature is 35-40℃, the fermentation time is 48-96h, the fermentation temperature is kept constant during the process and the actual temperature is recorded; during the fermentation process, samples are taken every 6-8h for detection of pH value, acidity, and Brix degree to monitor the fermentation process;

[0016] 7) sterilization: when the fermentation endpoint is reached, the material is fed from the fermentation tank to a sterilizer for sterilization, the sterilization temperature is ≥90℃, and the time is 10-15min;

[0017] 8) Sterile filling: after sterilization, sterile filling is performed.

[0018] and the compound lactic acid bacteria fermented chili sauce product obtained by the above production process.

[0019] In another aspect, the present application also provides a method for preparing an acid soup product using the above fermented chili sauce as the main raw material, comprising the following steps:

[0020] The acid soup is prepared by mixing the fermented tomato sauce, the fermented chili sauce obtained in step 7, edible oil, salt, sugar, spices and litsea cubeba oil in a ratio of 40-50%, 10-15%, 5-10%, 5-10%, 5-10%, 0.5-1% and 0.5-1%, respectively, and stirring uniformly.

[0021] The compound lactic acid bacteria used in the present application has strong acid-producing capacity, can quickly reduce the pH value of the system and inhibit the growth of miscellaneous bacteria; the metabolic products are rich, and can generate lactic acid, acetic acid, alanine and other substances, giving the product a rich and sour flavor and a fresh taste. Compared with single strain, the compound strain has synergistic effect, the types of metabolic products are increased, and the flavor levels are more rich.

[0022] Compared with the traditional fermentation method, the chili sauce and acid soup products of the present application have the following advantages:

[0023] 1. Strong controllability of fermentation process

[0024] Traditional fermentation relies on natural microorganisms, is easily affected by temperature, humidity and miscellaneous bacteria, and is difficult to accurately control the fermentation speed and degree. Industrialized compound lactic acid bacteria fermentation selects high-quality strains, inoculates them in proportion, and stably ferments under constant temperature conditions, reducing the influence of environmental factors and ensuring the controllability and stability of the fermentation process.

[0025] 2. Higher product quality

[0026] Traditional fermentation is often contaminated by miscellaneous bacteria, which affects the flavor and may produce harmful substances. Industrialized compound lactic acid bacteria fermentation allows probiotics to rapidly reproduce, produce acid to reduce pH value, and inhibit the growth of miscellaneous bacteria, ensuring the controllability of the fermentation strain. At the same time, lactic acid bacteria metabolize to generate various organic acids, amino acids and other substances, giving the chili sauce a unique sour flavor and a more mellow taste.

[0027] 3. Production efficiency is greatly improved

[0028] Traditional fermentation takes a long time, from raw materials to finished products, which takes several weeks or even months, and the production capacity is limited. Industrialized compound lactic acid bacteria fermentation optimizes the strain and process, shortens the fermentation time to 2-3 days, and combines with industrialized fermentation line production, greatly improving the production efficiency.

[0029] 4. High degree of product standardization

[0030] Traditional fermentation is difficult to unify the color, flavor, texture of each batch of products due to the difference of environment and microbial community, which is not conducive to quality control. Industrialized compound lactic acid bacteria fermentation adopts standardized process and strict quality system, which has specifications from raw materials to post-processing, ensuring that the indicators of different batches of products are within the same range.

[0031] In summary, the preparation method and product of the present application have the following advantages:

[0032] 1. Standardized industrial fermentation process

[0033] A complete and standardized industrial production process of compound lactic acid bacteria fermented chili sauce is proposed, which uses industrial fermentation equipment and covers raw material pretreatment, strain activation, mixing and deployment, inoculation fermentation, sterilization and filling, etc. The parameters such as fermentation temperature and fermentation time are accurately controlled, and the fermentation process is stable and controllable through standardized operation, realizing standardized production of products. Compared with traditional natural fermentation process, the production efficiency and product quality consistency are significantly improved, which is an important invention point of the present application in the process aspect.

[0034] 2. Innovative application of compound lactic acid bacteria fermented chili sauce in acid soup products

[0035] The prepared compound lactic acid bacteria fermented chili sauce is innovatively applied to the formula of acid soup products, forming a new acid soup product, which is different from the traditional acid soup product which is deployed by natural fermentation of tomatoes and pickled chili peppers. The formula of the acid soup product contains a specific proportion of fermented chili sauce and fermented tomato sauce, which can ensure the development of the application field of fermented chili sauce, which is the core invention point of the present application in the product application aspect. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 It is the preparation process flow chart of the acid soup product of the present application. DETAILED DESCRIPTION

[0037] Example 1

[0038] A production process of compound lactic acid bacteria fermented chili sauce, comprising the following steps:

[0039] 1) Fresh red pepper as the main raw material, through cleaning, selecting, crushing, preheating, grinding, beating, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing, aseptic filling of raw materials to prepare chili sauce raw materials;

[0040] 2) Deployment of temporary storage: put the above chili sauce raw materials into the deployment tank;

[0041] 3) Pre-sterilization and cooling: sterilize the chili sauce raw materials in the deployment tank of step 2 and cool them after sterilization, the sterilization temperature is 85℃;

[0042] 4) Pre-dissolving of the bacterial strain: the bacterial strain is dissolved in sterile physiological saline;

[0043] 5) Feeding and stirring: the fermenter and pipeline need to be sterilized and pretreated, the chilli sauce raw material cooled in step 3 and the bacterial strain prepared in step 4 are added into the fermenter, and the bacterial strain is inoculated by a direct feeding type inoculation from the material port of the fermenter, and then stirred uniformly;

[0044] 6) Fermentation: the fermentation temperature is 35℃, and the fermentation time is 96h;

[0045] 7) Sterilization: after the fermentation end point is reached, the material is transferred from the fermenter into a sterilizer for sterilization, the sterilization temperature is 90℃, and the time is 10min;

[0046] 8) Aseptic filling: after the sterilization is completed, aseptic filling is performed.

[0047] and a method for preparing the sour soup by using the above-mentioned compound lactic acid bacteria fermented chilli sauce as the main raw material, comprising the following steps:

[0048] Sour soup preparation: the fermented tomato sauce 40g, the fermented chilli sauce 20g obtained by the above-mentioned process, edible oil 8g, salt 10g, sugar 5g, spice 1g, and litsea cubeba oil 1g are proportioned.

[0049] Example 2

[0050] A production process of a compound lactic acid bacteria fermented chilli sauce, comprising the following steps:

[0051] 1) Fresh red chilli pepper is used as the main raw material to prepare the chilli sauce raw material by cleaning, selecting, crushing, preheating, grinding, beating, adding or not adding edible acetic acid or citric acid, concentrating, killing raw material bacteria, and aseptic filling;

[0052] 2) Preparation of temporary storage: the above-mentioned chilli sauce raw material is put into a preparation tank;

[0053] 3) Pre-sterilization and cooling: the chilli sauce raw material in the preparation tank of step 2 is sterilized and then cooled, and the sterilization temperature is 94℃;

[0054] 4) Pre-dissolving of the bacterial strain: the bacterial strain is dissolved in sterile physiological saline;

[0055] 5) Feeding and stirring: the fermenter and pipeline need to be sterilized and pretreated, the chilli sauce raw material cooled in step 3 and the bacterial strain prepared in step 4 are added into the fermenter, and the bacterial strain is inoculated by a direct feeding type inoculation from the material port of the fermenter, and then stirred uniformly;

[0056] 6) Fermentation: the fermentation temperature is 40℃, and the fermentation time is 48h;

[0057] 7) Sterilization: after the fermentation end point is reached, the material is transferred from the fermenter into a sterilizer for sterilization, the sterilization temperature is 97℃, and the time is 15min;

[0058] 8) Sterile filling: after sterilization, sterile filling is performed.

[0059] and a method for preparing the sour soup using the fermented chili sauce as the main raw material, comprising the following steps:

[0060] Sour soup preparation: the fermented chili sauce obtained by the above process is mixed with fermented tomato sauce, edible oil, salt, sugar, spices and litsea cubeba oil in a ratio of 50g: 30g: 10g: 12g: 8g: 2g: 1g.

[0061] Comparative Example 1

[0062] A production process of a compound lactic acid bacteria fermented chili sauce, comprising the following steps:

[0063] 1) Fresh red chili peppers are used as the main raw material, and the chili sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, beating, adding or not adding edible acetic acid or citric acid, concentrating, sterilizing and sterile filling;

[0064] 2) Temporary storage: the chili sauce raw material is put into a blending tank;

[0065] 3) Pre-sterilization and cooling: the chili sauce raw material in the blending tank of step 2 is sterilized and then cooled, and the sterilization temperature is 85℃;

[0066] 4) Strain pre-dissolution: the strain is dissolved in sterile physiological saline;

[0067] 5) Feeding and stirring: the fermentation tank and pipeline need to be sterilized and pretreated, the chili sauce raw material cooled in step 3 and the strain prepared in step 4 are added into the fermentation tank, and the material is inoculated by a direct feeding type inoculation from the material port of the fermentation tank and stirred uniformly;

[0068] 6) Fermentation: the fermentation temperature is 35℃, and the fermentation time is 120h;

[0069] 7) Sterilization: after reaching the fermentation endpoint, the material is transferred from the fermentation tank to a sterilizer for sterilization, and the sterilization temperature is 90℃ and the time is 10min;

[0070] 8) Sterile filling: after sterilization, sterile filling is performed.

[0071] and a method for preparing the sour soup using the fermented chili sauce as the main raw material, comprising the following steps:

[0072] Sour soup preparation: the fermented chili sauce obtained by the above process is mixed with fermented tomato sauce, edible oil, salt, sugar, spices and litsea cubeba oil in a ratio of 50g: 30g: 10g: 12g: 8g: 2g: 1g.

[0073] Compared with Example 1, the fermentation time is different, and the fermentation time in this example is longer, and the fermented chili sauce produces an undesirable flavor.

[0074] Comparative Example 2

[0075] A production process of a compound lactic acid bacteria fermented chili sauce, comprising the following steps:

[0076] 1) Fresh red chilies are used as the main raw material, and the chili sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, beating, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing, and aseptic filling;

[0077] 2) Temporary storage: the chili sauce raw material is put into a blending tank;

[0078] 3) Pre-sterilization and cooling: the chili sauce raw material in the blending tank of step 2 is sterilized and then cooled, and the sterilization temperature is 94℃;

[0079] 4) Strain pre-dissolution: the strain is dissolved in sterile physiological saline;

[0080] 5) Feeding and stirring: the fermentation tank and pipeline are sterilized and pretreated, the cooled chili sauce raw material in step 3 and the blended strain in step 4 are added into the fermentation tank, and the material is inoculated by a direct feeding type inoculation from the material port of the fermentation tank and stirred uniformly;

[0081] 6) Fermentation: the fermentation temperature is 40℃, and the fermentation time is 48h;

[0082] 7) Sterilization: after reaching the fermentation endpoint, the material is sterilized in a sterilizer, the sterilization temperature is 97℃, and the time is 30min;

[0083] 8) Aseptic filling: after sterilization, aseptic filling is performed.

[0084] and a method for preparing sour soup using the fermented chili sauce as the main raw material, comprising the following steps:

[0085] Sour soup preparation: the fermented chili sauce, edible oil, salt, sugar, spices, and litsea cubeba oil are blended in a ratio of 50g:10g:12g:8g:2g:1g.

[0086] Compared with Example 2, the sterilization time of the fermented chili sauce is increased, and it is found that the cooking flavor is obvious and affects the overall flavor of the product.

[0087] Sensory experiment evaluation of examples and comparative examples.

[0088] Ten professional sensory evaluation personnel are invited to carry out three rounds of repeated tests. A 1-9 point rating scale is used to evaluate from four dimensions of color, aroma, taste, and flavor harmony:

[0089] Color (1 point: dark and dull, no luster; 9 points: bright red, bright and even color)

[0090] aroma (1 point: weak, peculiar smell; 9 points: strong, rich, and harmonious aroma)

[0091] taste (1 point: rough, harsh, and strong irritation; 9 points: delicate, soft, and full-bodied)

[0092] flavor harmony (1 point: messy and unbalanced flavor; 9 points: clear levels and harmonious integration)

[0093] After each test, the mouth was cleaned (with pure water and light bread) 1 hour apart, and the average of the three rounds of scores was taken as the final result.

[0094] Table 1 Sensory evaluation table of products of examples and comparative examples

[0095]

[0096] From Table 1, from the color angle, the example adopts precise temperature control fermentation, stabilizes natural pigment, and has bright and red color; the comparative example has dark color due to process difference (comparative example 1 has too long fermentation time, and comparative example 2 has excessive sterilization). From the aroma angle, the example uses a determined composition of lactic acid bacteria, and the fermentation and sterilization time is appropriate, which enriches ester and aldehyde aroma substances, and the aroma is rich and harmonious; comparative example 1 has excessive fermentation to produce a rotten smell, and comparative example 2 has excessive sterilization time to destroy aroma components, and the aroma is weak. From the taste angle, the example precisely controls the fermentation temperature and time, and the sterilization temperature, and the taste is delicate and full-bodied; comparative example 1 has too long fermentation time to cause excessive decomposition of raw materials, and comparative example 2 has excessive sterilization to make the texture sticky and the taste rough. From the flavor harmony angle, the example has clear levels according to dynamic monitoring of flavor substances; the comparative example lacks process coordination, has abrupt spiciness, insufficient sourness, and messy flavor. In summary, the example prepared by the method of “directional fermentation + precise process control” is superior to the comparative example in color, aroma, taste, and flavor harmony, and highlights the significant advantage of the method of the present application for improving the quality of chili sauce.

Claims

1. A production process of a compound lactic acid bacteria fermented chili sauce, characterized by, It comprises the following steps: 1) Take fresh red pepper as the main raw material, and prepare the pepper sauce raw material by cleaning, selecting, crushing, preheating, grinding, beating, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptic filling; 2) Temporary storage: put the pepper sauce raw material in step 1 into the blending tank; 3) Pre-sterilization and cooling: sterilize the pepper sauce raw material in the blending tank in step 2 and then cool it, wherein the sterilization temperature is ≥85℃; 4) Strain pre-dissolution: dissolve lactic acid bacteria in sterile normal saline, wherein the lactic acid bacteria are one or more than two of Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium adolescentis, Bifidobacterium animalis subsp. lactis, Lactobacillus johnsonii, Lactococcus lactis subsp. lactis; 5) Feeding and stirring: sterilize the fermenter and pipeline, add the cooled pepper sauce raw material in step 3 and the prepared strain in step 4 into the fermenter, and inoculate by direct injection from the material port of the fermenter, and then stir uniformly; 6) Fermentation: the fermentation temperature is 35-40℃, the fermentation time is 48-96h, the fermentation temperature is kept constant during the process and the actual temperature is recorded; sample and detect pH value, acidity and Brix every 6-8h during the fermentation process to monitor the fermentation process; 7) Sterilization: when the fermentation is completed, the material is sterilized in a sterilizer, the sterilization temperature is ≥90℃, and the time is 10-15min; 8) Aseptic filling: after sterilization, aseptic filling is carried out.

2. The pepper sauce obtained by the production process of the composite lactic acid bacteria fermented pepper sauce according to claim 1.

3. A method for preparing an acid soup from the chili sauce fermented by the complex lactic acid bacteria of claim 2, characterized by, It comprises the following steps: Acid soup preparation: blend 40%-50% of fermented tomato sauce, 10%-15% of the composite lactic acid bacteria fermented pepper sauce obtained in claim 2, 5%-10% of edible oil, 5%-10% of salt, 5%-10% of sugar, 0.5%-1% of spices and 0.5%-1% of litsea cubeba oil according to the proportion, and stir uniformly to obtain the acid soup.

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