Green kumquat spicy sauce and preparation method thereof

Abstract

The invention provides a green kumquat spicy sauce and a preparation method thereof, and belongs to the technical field of fruit processing and pickling. The invention removes the bitterness of green kumquat by controlling the ratio of raw materials such as fermented green kumquat jam and pepper and the fermentation conditions, develops a green kumquat spicy sauce, solves the problem that green kumquat pomace is inedible due to its bitter taste, and improves the comprehensive utilization rate of green kumquat. The spicy sauce retains the typical aroma and taste of green kumquat to the greatest extent without being subjected to treatments such as heating and sterilization, and is sour and spicy, delicious, nutritious, and appetizing.

Description

Technical Field

[0001] The invention relates to the technical field of fruit processing and pickling, and in particular to a green kumquat spicy sauce and a preparation method thereof. Background Art

[0002] Green kumquat, belonging to the genus Kumquat of the family Rutaceae, is also known as Gongsun orange, green orange, mountain orange, year orange, and green orange. Green kumquats are small in size, with an average of about 15 grams per orange. Green kumquats have a high yield, with an adult green kumquat producing 100 to 200 kilograms per year, and an acre of green kumquats producing 5 to 8 tons per year. Green kumquats not only have a high yield, but also have good nutritional value. Green kumquats are rich in vitamin C, vitamin A, vitamin P, aromatic oils, carotenoids, limonin, flavonoids, polyphenols and other nutrients, and have the effects of treating eye diseases, coughs, asthma, high blood pressure, and preventing arteriosclerosis.

[0003] At present, green kumquat is mainly used for juicing, and a large amount of pomace is produced after juicing. Since the pomace of green kumquat contains a large amount of limonin, flavonoids and other substances, it has a strong bitter taste and is not suitable for direct consumption. Therefore, the pomace of green kumquat is basically discarded, which not only causes environmental pollution but also brings great waste of resources. In addition, the green kumquat products on the market are mainly beverages, and related products such as green kumquat jam are lacking. Summary of the invention

[0004] The invention aims to provide a green kumquat spicy sauce and a preparation method thereof.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a preparation method of fermented kumquat jam. The kumquats are dried in the sun, crushed, mixed with salt, and subjected to a first fermentation at 20-35° C. The first fermentation lasts for 20-60 days. The weight of the salt is 2-10% of the weight of the kumquats.

[0007] Preferably, during the first to tenth day of the fermentation, the fermentation container is opened every day to vent air, and the venting time is 25 to 35 minutes.

[0008] The present invention also provides a green kumquat spicy sauce, which is prepared from the following raw materials in parts by weight: 100-120 parts of fermented green kumquat jam prepared by the preparation method, 20-50 parts of chili peppers, 5-30 parts of garlic, 2-10 parts of salt, 2-10 parts of white sugar, 0.1-1 part of monosodium glutamate, and 0.01-0.05 parts of potassium sorbate.

[0009] The present invention also provides a method for preparing the green kumquat spicy sauce, comprising the following steps:

[0010] S1. Fermented green kumquat jam, pepper, and garlic are crushed and mixed with salt and sugar to obtain a mixture.

[0011] S2. The mixture is subjected to a second fermentation at 20 to 35°C until the pH is below 3.5 to obtain a fermented green kumquat spicy sauce;

[0012] S3. The fermented green kumquat spicy sauce is mixed with monosodium glutamate and potassium sorbate to obtain green kumquat spicy sauce.

[0013] Preferably, the second fermentation comprises natural fermentation.

[0014] Preferably, the pepper and garlic are crushed and then passed through a 20-70 mesh sieve.

[0015] By adopting the above technical solution, the present invention has the following beneficial effects:

[0016] (1) The green kumquat spicy sauce of the present invention uses the whole green kumquat fruit as the main raw material, removes the bitterness of the green kumquat through appropriate raw material ratio and control of fermentation conditions, and improves the comprehensive utilization rate of the green kumquat.

[0017] (2) The present invention adjusts the proportion of fermented green kumquat jam and controls the pH of green kumquat spicy sauce, so that the green kumquat spicy sauce can be preserved for a long time without thermal sterilization, thereby saving energy and better retaining the flavor and taste of the green kumquat.

[0018] (3) The green kumquat spicy sauce prepared by the present invention is sour and spicy, delicious, nutritious, and has multiple functions such as appetizing, promoting intestinal peristalsis, and improving intestinal flora. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the total ion chromatogram of volatile compounds in fermented kumquat spicy sauce determined by static headspace-gas chromatography-mass spectrometry. DETAILED DESCRIPTION

[0020] The invention provides a preparation method of fermented green kumquat jam. The green kumquats are dried in the sun, crushed, mixed with salt, and fermented at 20-35 DEG C for 20-60 days; the weight of the salt is 2-10% of the weight of the green kumquats.

[0021] In the present invention, the green kumquat is preferably fresh, has a slightly yellow or yellow skin, has a unique green kumquat fragrance, and is not cracked or moldy. After the green kumquat is washed and dried, the whole fruit is crushed and dried until there is no moisture on the surface of the green kumquat. The crushing is preferably carried out in a crusher, and the crushing is followed by sieving. The mesh number of the sieve is preferably 20 to 70 meshes, more preferably 30 to 60 meshes, and more preferably 40 to 50 meshes. The purpose of sieving is to ensure that the particles after crushing are uniform.

[0022] In the present invention, the green kumquat is crushed and mixed with salt for the first fermentation to obtain fermented green kumquat jam, and the weight of the salt is preferably 2-10% of the weight of the green kumquat, more preferably 4-8%, and more preferably 6%; the temperature of the first fermentation is preferably 20-35°C, more preferably 25-30°C, and more preferably 28°C; the first fermentation time is preferably 20-60d, more preferably 30-50d, and more preferably 40d. In the present invention, the jar is opened regularly every day to exhaust air on the 1st to 10th day of the first fermentation, and the exhaust time is preferably 25-35min, more preferably 27-32min, and more preferably 30min.

[0023] The present invention also provides a green kumquat spicy sauce, which is prepared from the following raw materials in parts by weight: 100-120 parts of fermented green kumquat jam prepared by the preparation method, 20-50 parts of chili peppers, 5-30 parts of garlic, 2-10 parts of salt, 2-10 parts of white sugar, 0.1-1 part of monosodium glutamate, and 0-0.05 part of potassium sorbate.

[0024] In the present invention, the weight proportion of the fermented green kumquat jam is preferably 100 to 120 parts, more preferably 105 to 115 parts, and more preferably 110 parts;

[0025] The weight proportion of the chili pepper is preferably 20 to 50 parts, more preferably 30 to 40 parts, and more preferably 35 parts;

[0026] The weight proportion of the garlic is preferably 5 to 30 parts, more preferably 10 to 20 parts, and more preferably 15 parts;

[0027] The weight proportion of the salt is preferably 2 to 10 parts, more preferably 4 to 8 parts, and more preferably 6 parts;

[0028] The weight proportion of the white sugar is preferably 2 to 10 parts, more preferably 4 to 7 parts, and more preferably 5 parts;

[0029] The weight portion of the monosodium glutamate is preferably 0.1 to 1 part, more preferably 0.4 to 0.8 part, and more preferably 0.6 part;

[0030] The weight portion of the potassium sorbate is preferably 0.01 to 0.05 parts, more preferably 0.02 to 0.04 parts, and more preferably 0.03 parts.

[0031] The present invention also provides a method for preparing the green kumquat spicy sauce, comprising the following steps:

[0032] S1. Fermented green kumquat jam, pepper, and garlic are crushed and mixed with salt and sugar to obtain a mixture.

[0033] S2. The mixture is subjected to a second fermentation at 20 to 35°C until the pH is below 3.5 to obtain a fermented green kumquat spicy sauce;

[0034] S3. The fermented green kumquat spicy sauce is mixed with monosodium glutamate and potassium sorbate to obtain green kumquat spicy sauce.

[0035] In the present invention, the pepper is preferably a fresh red pepper without stalks, which is not cracked, moldy, or odorous; the garlic is preferably peeled garlic, which is not blackened, moldy, or odorous. In the present invention, the pepper is washed and dried, and then crushed together with the garlic. The crushing is preferably carried out in a crusher, and the crushing is sieved. The mesh number of the sieve is preferably 20 to 70 meshes, more preferably 30 to 60 meshes, and more preferably 40 to 50 meshes. The purpose of sieving is to ensure uniform particles after crushing.

[0036] In the present invention, fermented kumquat jam, salt, white sugar, etc. are mixed with crushed peppers and garlic in proportion, stirred evenly, and subjected to a second fermentation; the second fermentation is preferably carried out in a fermentation tank, the temperature of the second fermentation is preferably 20-35°C, more preferably 25-30°C, and more preferably 28°C; the time of the second fermentation is preferably 20-60d, more preferably 30-50d, and more preferably 40d, and the second fermentation is carried out until the pH value is lower than 3.5 to obtain fermented kumquat spicy sauce.

[0037] In the present invention, fermented green kumquat spicy sauce is evenly mixed with monosodium glutamate and potassium sorbate, and vacuum-filled to obtain the green kumquat spicy sauce.

[0038] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0039] Example 1

[0040] Wash the green kumquats, dry them in the sun, and dry them until the surface moisture is dry. Take 200 kg of the green kumquats after drying, crush them, pass them through a 40-mesh sieve, mix them with 12 kg of salt, and carry out the first fermentation. The first fermentation temperature is 28°C, and the first fermentation time is 40 days. From the 1st to the 10th day of the first fermentation, open the fermentation container every day to exhaust the air, and the exhaust time is 25 minutes. After the first fermentation is completed, the fermented green kumquat jam is obtained.

[0041] 20kg of pepper and 10kg of garlic were crushed, passed through a 40-mesh sieve, mixed with 5kg of salt, 10kg of sugar, and 100kg of the prepared fermented green kumquat jam, and placed at 25°C for a second fermentation. The second fermentation time was 20 days, and the pH of the fermented green kumquat jam was 3.2, to obtain fermented green kumquat spicy sauce. The fermented green kumquat spicy sauce was mixed with 1kg of monosodium glutamate and 0.02kg of sorbic acid to obtain green kumquat spicy sauce.

[0042] Example 2

[0043] Wash the green kumquats, dry them in the sun, and dry them until the surface moisture is dry. Take 200 kg of the green kumquats after drying, crush them, pass them through a 20-mesh sieve, mix them with 4 kg of salt, and carry out the first fermentation. The temperature of the first fermentation is 20°C and the time of the first fermentation is 60 days. From the 1st to the 10th day of the first fermentation, open the fermentation container every day to exhaust the air, and the exhaust time is 35 minutes. After the first fermentation is completed, the fermented green kumquat jam is obtained.

[0044] 20kg of pepper and 5kg of garlic were crushed, passed through a 20-mesh sieve, mixed with 2kg of salt, 2kg of sugar, and 100kg of the prepared fermented green kumquat jam, and placed at 25°C for a second fermentation. The second fermentation time was 30 days, and the pH of the fermented green kumquat jam was 3.3, to obtain fermented green kumquat spicy sauce. The fermented green kumquat spicy sauce was mixed with 0.1kg of monosodium glutamate and 0.01kg of potassium sorbate to obtain green kumquat spicy sauce.

[0045] Example 3

[0046] Wash the green kumquats, dry them in the sun, and dry them until the surface moisture is dry. Take 200 kg of the green kumquats after drying, crush them, pass them through a 70-mesh sieve, mix them with 20 kg of salt, and carry out the first fermentation. The temperature of the first fermentation is 35°C, and the time of the first fermentation is 20 days. From the 1st to the 10th day of the first fermentation, open the fermentation container every day to exhaust the air, and the exhaust time is 30 minutes. After the first fermentation is completed, the fermented green kumquat jam is obtained.

[0047] 50kg of pepper and 30kg of garlic were crushed, passed through a 70-mesh sieve, mixed with 10kg of salt, 10kg of sugar, and 120kg of the prepared fermented green kumquat jam, and placed at 20°C for a second fermentation. The second fermentation time was 40 days, and the pH of the fermented green kumquat jam was 3.1, and the fermented green kumquat spicy sauce was obtained. The fermented green kumquat spicy sauce was mixed with 0.5kg of monosodium glutamate and 0.03kg of potassium sorbate to obtain the green kumquat spicy sauce.

[0048] Example 4

[0049] Wash the green kumquats, dry them in the sun, and dry them until the surface moisture is dry. Take 200 kg of the green kumquats after drying, crush them, pass them through a 40-mesh sieve, mix them with 10 kg of salt, and carry out the first fermentation. The temperature of the first fermentation is 30°C and the time of the first fermentation is 40 days. From the 1st to the 10th day of the first fermentation, open the fermentation container every day to exhaust the air, and the exhaust time is 28 minutes. After the first fermentation is completed, the fermented green kumquat jam is obtained.

[0050] 30kg of pepper and 20kg of garlic were crushed, passed through a 40-mesh sieve, mixed with 5kg of salt, 7kg of sugar, and 110kg of the prepared fermented green kumquat jam, and placed at 35°C for a second fermentation. The second fermentation time was 60 days, and the pH of the fermented green kumquat jam was 3.0, to obtain fermented green kumquat spicy sauce. The fermented green kumquat spicy sauce was mixed with 0.8kg of monosodium glutamate and 0.04kg of potassium sorbate to obtain green kumquat spicy sauce.

[0051] Comparative Example 1

[0052] 100 kg of green kumquat, 20 kg of chili pepper, and 10 kg of garlic were crushed separately, mixed evenly with 17 kg of salt, 10 kg of white sugar, etc., and put into a pot for natural fermentation at 25° C. for 20 days. After the fermentation was completed, it was mixed with 1 kg of monosodium glutamate and 0.02 kg of sorbic acid to obtain green kumquat spicy sauce. That is, the first fermentation was not performed, and the other steps were the same as the preparation process of Example 1.

[0053] Comparative Example 2

[0054] The difference from Example 1 is that the first fermentation time of green kumquat is 5 days, and the other preparation processes are the same as those in Example 1.

[0055] Comparative Example 3

[0056] The difference from Example 1 is that the first fermentation time of the green kumquat is 10 days, and the other preparation processes are the same as those in Example 1.

[0057] Experimental Example 1 Sensory Evaluation of Green Kumquat Spicy Sauce

[0058] Method: 10 people aged between 20 and 60 without sensory defects were randomly selected as sensory evaluators, half of them were male and half were female. The sensory quality of green kumquat spicy sauce was evaluated using the sensory evaluation reference table of Table 1 as the scoring standard, and the 100-point system was adopted. In order to ensure the independence of the evaluation results of each sensory evaluator, during the evaluation process, the sensory evaluators evaluated separately and were prohibited from communicating with each other, so that the evaluation results were reliable. The sensory evaluation standards for green kumquat spicy sauce are shown in Table 1.

[0059] Table 1 Sensory evaluation standard of green kumquat spicy sauce

[0060]

[0061] The sensory scoring results of the kumquat spicy sauce prepared in Examples 1 to 4 and Comparative Examples 1 to 3 are shown in Table 2:

[0062] Table 2 Sensory evaluation results of kumquat spicy sauce

[0063] Group Sensory Rating Example 1 90 Example 2 89 Example 3 92 Example 4 90 Comparative Example 1 54 Comparative Example 2 65 Comparative Example 3 67

[0064] The green kumquat spicy sauce prepared in Examples 1 to 4 has uniform color, gloss, rich fragrance, pure and harmonious smell, and no peculiar smell; the spicy, sour and salty tastes are appropriate, there is no bitterness, the taste is delicate and uniformly mixed, there is no stratification phenomenon, no impurities, and the comprehensive score is high. The green kumquat spicy sauces prepared in Comparative Examples 2 and 3 have poor flavor and taste, and the comprehensive sensory scores are 65 points and 67 points respectively; the green kumquat spicy sauce obtained in Comparative Example 1 has poor flavor, taste, and tissue state, and the sensory score is 54 points.

[0065] Experimental Example 2 Detection of microbial indicators and quality indicators of green kumquat spicy sauce

[0066] The green kumquat spicy sauce prepared in Example 1 was tested for microbial indicators and quality indicators. The coliform group was tested according to GB / T4789.3-2003; the salmonella was tested according to GB4789.4-2016; the Staphylococcus aureus was tested according to the second method of GB4789.10-2016; the Shigella was tested according to GB4789.5-2012; and the nitrite (calculated as NaN02) was tested according to the second method of GB5009.33-2016. The test results are shown in Table 3:

[0067] Table 3 Microbiological index and quality index detection of green kumquat spicy sauce

[0068]

[0069]

[0070] It can be seen from Table 3 that the microbial index and nitrite index of the green kumquat spicy sauce prepared by the present invention meet the national standards. After vacuum canning, the green kumquat spicy sauce prepared by the present invention can be stored for more than 1 year under conventional storage conditions.

[0071] Experimental Example 3 Analysis of flavor components of green kumquat spicy sauce

[0072] Volatile flavor substances are the main components of product aroma. Their formation and change patterns are extremely complex and are closely related to product raw materials and preparation processes.

[0073] Equipment: Gas chromatography-mass spectrometry-mass spectrometry (Thermo Fisher ISQ 7000)

[0074] Chromatographic column: Thermo Fisher TG-5SILMS 30m*0.25mm*0.25μm;

[0075] Program temperature rise: ①35℃, hold for 5 min; ②Raise the temperature to 180℃ at a rate of 3℃ / min, hold for 1 min; ③Raise the temperature to 260℃ at a rate of 30℃ / min, hold for 5 min;

[0076] Test conditions: injection bottle incubation temperature: 80℃; injection bottle incubation time: 30min; injection bottle pressure: 75kPa; split ratio: 20:1; retention flow: 20mL / min; purge flow: 5mL / min; ion source temperature: 300℃; transfer line temperature: 270℃; electron energy: 70EV

[0077] The volatile substances of the green kumquat spicy sauce prepared in Example 1 are shown in Table 4, and the total ion diagram of the volatile substances is shown in Figure 1 As shown. The X-axis represents the generation time of the ions, and the Y-axis represents the total ion current intensity. The relative mass fraction of each volatile component is calculated by the peak area normalization method. The chemical workstation is used to search the NIST standard spectrum library for each peak mass spectrum, and the qualitative analysis is performed based on the mass spectrum characteristics. Figure 1 It can be seen that a total of 27 substances were detected in the fermented kumquat spicy sauce, the main components of which were D-limonene, diallyl disulfide, etc. The specific types of substances and their relative contents are shown in Table 4.

[0078] Table 4 Analysis of flavor components of green kumquat spicy sauce

[0079]

[0080]

[0081] As shown in Table 4, 27 volatile compounds were detected in the green kumquat spicy sauce, and the overall flavor was composed of d-limonene, diallyl disulfide, β-pinene, α-terpineol, tetrasulfonated diallyl and other substances in green kumquat, garlic and pepper. The preparation method of the green kumquat spicy sauce of the present invention retains the typical aroma and taste of green kumquat to the greatest extent, and is sour and spicy.

[0082] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A green kumquat spicy sauce, characterized in that: The method is prepared from the following raw materials in parts by weight: 100-120 parts of fermented kumquat jam, 20-50 parts of chili pepper, 5-30 parts of garlic, 2-10 parts of salt, 2-10 parts of sugar, 0.1-1 part of monosodium glutamate, and 0.01-0.05 part of potassium sorbate; The preparation method of the fermented green kumquat jam is as follows: after the green kumquat is crushed, it is mixed with salt, and the first fermentation is carried out at 20-35° C. The first fermentation time is 20-60 days; the weight of the salt is 2-10% of the weight of the green kumquat; On the 1st to 10th day of the first fermentation, the fermentation container is opened every day to exhaust gas, and the exhaust time is 25 to 35 minutes; The preparation method of the green kumquat spicy sauce comprises the following steps: S1. crushing pepper and garlic, mixing with salt, sugar and fermented green kumquat jam to obtain a mixture; S2. subjecting the mixture to a second fermentation at 20-35° C. until the pH value is lower than 3.5 to obtain the fermented green kumquat spicy sauce; S3. mixing the fermented green kumquat spicy sauce with monosodium glutamate and potassium sorbate to obtain the green kumquat spicy sauce.

2. The green kumquat spicy sauce according to claim 1, characterized in that The second fermentation includes natural fermentation.

3. The green kumquat spicy sauce according to claim 2, characterized in that: The pepper and garlic are crushed and passed through a 20-70 mesh sieve.

Images