Pepper vinegar juice and preparation method thereof
By optimizing the fermentation process of pepper vinegar, including the use of yeast and acetic acid bacteria, and the addition of Cropenstetella or Bacillus Neiss, the flavor and taste problems of pepper vinegar were solved, and peppers with unique flavor and stability were prepared. Vinaigrette fills the gap in the market.
Patent Information
- Application Number
- CN202411543949.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-31
- Publication Date
- 2024-12-13
AI Technical Summary
In the prior art, the preparation method of pepper vinegar leads to problems of poor flavor and poor taste, and lacks a production method suitable for pepper characteristics.
By screening the best fermentation method, it includes crushing the pepper seeds into powder, mixing them with yeast and acetic acid bacterial solution for fermentation, then adding Cropenstetella or Bacillus Neissia to control the fermentation time and temperature, and optimizing the resistance of the fermentation The formation of oxidized substances, adjust the raw material ratio and fermentation conditions, and prepare a unique flavor of pepper vinegar sauce.
The prepared pepper vinegar sauce has a unique flavor, smooth taste, moderate sweet and sour, uniform texture, good stability, fills the market gap and provides consumers with new choices.
Smart Images
Figure BDA0005113361330000051
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, in particular to pepper vinegar and a preparation method thereof. Background Art
[0002] Pepper is a widely used condiment. Its main source is the dried nearly mature or mature fruit of Piper nigrum L., a plant of the Piperaceae family. Pepper can be divided into two types: black pepper and white pepper, depending on the harvesting and processing methods. Black pepper is usually harvested when the fruit is dark green, and after drying, it forms a dark brown fruit with a reticular wrinkle on the surface. It has a strong taste and is often used in meat dishes. White pepper is harvested when the fruit is fully ripe and red, soaked in water for several days, wiped off the outer peel and dried. The surface is grayish white or light yellowish white, with a milder taste, suitable for salads and other dishes. Pepper is not only used as a condiment, but also has a variety of medicinal values. It contains alkaloids, volatile oils and other ingredients, which have antibacterial, anti-inflammatory and antioxidant effects. In addition, pepper is also used to treat symptoms such as stomach cold vomiting, abdominal pain and diarrhea, and loss of appetite.
[0003] Vinegar is a common condiment and plays an important role in people's daily life. There are various types of vinegar, including rice vinegar, fruit vinegar, etc. However, there is a lack of pepper vinegar related products on the market. For pepper vinegar, due to the characteristics of pepper itself, when the conventional preparation methods of rice vinegar and fruit vinegar are applied to the fermentation production of pepper vinegar, the resulting vinegar juice is prone to problems such as poor flavor and poor taste. Therefore, it is of great significance to develop a preparation method of pepper vinegar suitable for the characteristics of pepper. Summary of the invention
[0004] In view of the shortcomings of the prior art, the present invention provides a method for preparing pepper vinegar and a product obtained by the method. Through a large number of experimental screenings, we determined the best fermentation method, which effectively solved the problems of flavor and taste of pepper vinegar.
[0005] In order to achieve the above purpose, the scheme of the present invention is as follows:
[0006] The invention provides a method for preparing pepper vinegar juice, which comprises the following steps:
[0007] (1) Crush pepper seeds and sieve to obtain pepper powder;
[0008] (2) mixing pepper powder, white sugar and water to obtain a mixed raw material; adding yeast liquid to the mixed raw material to perform alcohol fermentation to obtain a first fermentation product;
[0009] (3) adding acetic acid bacteria liquid to the first fermentation product to carry out acetic acid fermentation, and after 20 to 25 days of fermentation, adding 0.1 to 0.2 v / v% Kroppenstedtella or Brevibacterium niewenii liquid to continue fermentation for 5 to 10 days;
[0010] (4) filtering the obtained vinegar liquid, sterilizing it, sealing it and aging it to obtain pepper vinegar juice.
[0011] Further explanation: After 20 days of acetic acid fermentation, Kroppenstedtella or Brevibacterium niewenii is added to affect the fermentation process, promote fermentation, increase the acetic acid content, and improve the flavor of pepper vinegar.
[0012] The timing of adding Kroppenstedtella or Brevibacterium niewenii, fermentation time and temperature control are crucial. Controlling the timing, temperature and time of fermentation can optimize the production of antioxidants while maintaining the flavor and taste of vinegar.
[0013] The addition amount of Kroppenstedtella or Brevibacterium nieuwe should be kept within 0.2%. If the addition amount is too high, it will affect the growth of acetic acid bacteria and affect the quality and yield of the pepper vinegar product.
[0014] Preferably, the pepper is black pepper or white pepper.
[0015] Preferably, the particle size of the pepper powder is 150-200 mesh.
[0016] Preferably, the mass ratio of the pepper powder, white sugar and water is 40-60:10-15:25-50.
[0017] Preferably, the yeast liquid is added to the mixed raw materials in an amount of 1 to 5 v / v%.
[0018] Preferably, the alcohol fermentation temperature is 25-30° C. and the fermentation time is 6 days.
[0019] Preferably, the amount of the acetic acid bacteria liquid added to the first fermentation product is 1 to 5 v / v%.
[0020] Preferably, the temperature of acetic acid fermentation is 27-40° C., and the mash is turned once a day during the fermentation process.
[0021] Preferably, the aging time is 30 to 60 days.
[0022] Furthermore, the present invention provides pepper vinegar juice prepared by the preparation method.
[0023] Compared with the prior art, the present invention has the following beneficial effects:
[0024] (1) There is currently a lack of pepper vinegar products on the market, and the present invention's proposal can fill the market gap and provide new selection for consumers.
[0025] (2) The present invention combines the characteristics of pepper and the production process of vinegar, and prepares pepper vinegar juice with a unique flavor by adjusting the raw material ratio and fermentation conditions. The product has no bitterness or astringency, has a smooth taste, moderate sourness and sweetness, has a uniform texture without stratification, has good stability, has a unique aroma, and meets consumer needs. DETAILED DESCRIPTION
[0026] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.
[0027] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.
[0028] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.
[0029] Example 1: Preparation of pepper vinegar
[0030] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0031] (2) Mix black pepper, white sugar and water in a mass ratio of 40:10:50, add 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0032] (3) Add 1 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.1 v / v% Kroppenstedtia (SHBCC D72666) bacterial solution (10 6 cfu / mL) and continued fermentation for 5 days;
[0033] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0034] Example 2: Preparation of pepper vinegar
[0035] In this example, Brachybacterium nesterenkovii (SHBCC D18166) was selected.
[0036] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0037] (2) Mix black pepper, white sugar and water in a mass ratio of 40:10:50, add 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0038] (3) Add 1-5 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.1 v / v% Brevibacterium neferi was added (10 6 cfu / mL) and continued fermentation for 5 days;
[0039] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0040] Example 3: Preparation of pepper vinegar
[0041] This embodiment selects white pepper as raw material.
[0042] (1) Crush pepper seeds (white pepper) and sieve to obtain pepper powder with a particle size of 150-200 mesh;
[0043] (2) Pepper, sugar and water were mixed in a mass ratio of 40:10:50, and 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0044] (3) Add 1 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.1 v / v% Kroppenstedtia (SHBCC D72666) bacterial solution (10 6 cfu / mL) and continued fermentation for 5 days;
[0045] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0046] Embodiment 4: the preparation of pepper vinegar
[0047] In this embodiment, the amount of bacterial solution added is increased.
[0048] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0049] (2) Mix black pepper, white sugar and water in a mass ratio of 40:10:50, add 5 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0050] (3) Add 5 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.2 v / v% Kroppenstedtia (SHBCC D72666) bacterial solution (10 6 cfu / mL) and continued fermentation for 5 days;
[0051] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0052] Comparative Example 1:
[0053] In this comparative example, no other strains were added for adjustment during the acetic acid fermentation stage.
[0054] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0055] (2) Mix black pepper, white sugar and water in a mass ratio of 40:10:50, add 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0056] (3) Add 1 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation, fermentation temperature 27 ~ 40 ℃ (preferably 30 ~ 35 ℃ in this case), stir once a day, fermentation for 30 days;
[0057] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0058] Comparative Example 2:
[0059] In this example, Lactobacillus delbrueckii subsp. bulgaricus was selected.
[0060] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0061] (2) Mix black pepper, white sugar and water in a mass ratio of 40:10:50, add 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0062] (3) Add 1 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.1 v / v% Lactobacillus delbrueckii subsp. bulgaricus liquid (10 6 cfu / mL) and continued fermentation for 5 days;
[0063] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0064] Example 5: Preparation of pepper vinegar
[0065] In this embodiment, the raw material ratio is adjusted.
[0066] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0067] (2) Mix black pepper, white sugar and water in a mass ratio of 60:15:25, add 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 6 days;
[0068] (3) Add 1 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.1 v / v% Kroppenstedtia (SHBCC D72666) bacterial solution (10 6 cfu / mL) and continued fermentation for 5 days;
[0069] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 30 days to obtain pepper vinegar juice.
[0070] Example 6: Preparation of pepper vinegar
[0071] This embodiment adjusts the fermentation time.
[0072] (1) Crush pepper seeds (black pepper) and sieve to obtain pepper powder with a particle size of 150 to 200 mesh;
[0073] (2) Mix black pepper, white sugar and water in a mass ratio of 40:10:50, add 1 v / v% activated Saccharomyces cerevisiae liquid (10 6 cfu / mL), and alcohol fermentation was carried out to obtain the first fermentation product; the fermentation temperature was 25-30°C, and the fermentation time was 10 days;
[0074] (3) Add 1 v / v% activated acetic acid bacteria solution (10 6 cfu / mL), acetic acid fermentation was carried out at a fermentation temperature of 27-40°C (preferably 30-35°C in this example), the mash was turned over once a day, and after 25 days of fermentation, 0.1 v / v% Kroppenstedtia (SHBCC D72666) bacterial solution (10 6 cfu / mL) and continued fermentation for 10 days;
[0075] (4) filtering the obtained vinegar solution, sterilizing it, sealing it and aging it for 60 days to obtain pepper vinegar juice.
[0076] Product testing:
[0077] 1. Determination of organic acids
[0078] Organic acids were determined by high performance liquid chromatography.
[0079] Sample pretreatment: remove protein from the sample to be tested, filter it, take 5 mL of the sample, add 2 mL of potassium ferrocyanide solution (10.6 g of potassium ferrocyanide dissolved in 100 mL of ultrapure water) and zinc sulfate solution (30 g of zinc sulfate dissolved in 100 mL of ultrapure water), make the volume to 100 mL, mix and precipitate for 1 hour, filter, and pass through the ODS-C18 pretreatment column.
[0080] Chromatographic conditions: Chromatographic column: C18 column, 5μm, 4.6mm×150mm. Mobile phase: 20mmol / L NaH2PO4, adjusted to pH=2.7 with 1mol / L phosphoric acid, ultrasonic degassing before use. Flow rate: 1.0mL / min. Column temperature: 30℃. UV detector wavelength: 210nm.
[0081] The test results are shown in Table 1.
[0082] Table 1
[0083]
[0084] The test results show that the main organic acids in the vinegar juice are acetic acid and lactic acid. The acetic acid content in the example samples is 4.0-4.5 g / 100 mL, and the lactic acid content is 0.81-0.86 g / 100 mL.
[0085] 2. Determination of volatile flavor components
[0086] The flavor components were determined by GC-MS.
[0087] Chromatographic conditions: DB-WAX capillary column (30m×0.25mm×0.25μm), injection port temperature 250℃, splitless injection mode; carrier gas is helium, flow rate 1mL / min; heating program: initial temperature 40℃, hold for 1min, increase to 100℃ at 4℃ / min, hold for 2min, and then increase to 260℃ at 8℃ / min.
[0088] Mass spectrometry conditions: EI source, transfer line temperature 280°C, quadrupole temperature 150°C, ion source temperature 230°C, electron energy 70 eV, scanning mass range: 20-550 amu.
[0089] The test results are shown in Table 2.
[0090] Table 2 Relative content of flavor components %
[0091] Furfural / % Propionic acid / % Butyric acid / % Ethyl octanoate / % Example 1 9.06 2.22 1.03 6.99 Example 2 9.36 2.00 1.00 7.26 Example 3 8.99 2.56 1.29 6.86 Example 4 9.02 2.19 1.10 7.11 Comparative Example 1 6.99 4.23 2.33 5.37 Comparative Example 2 7.36 2.67 3.00 5.06 Example 5 9.12 2.20 1.09 7.16 Example 6 9.00 2.31 1.03 7.09
[0092] The test results show:
[0093] The flavor components of pepper after acetic acid fermentation are complex and diverse, with dozens of flavor components in total, including organic acids, esters, and aldehydes produced by microbial metabolism, as well as the characteristic flavor components of pepper itself. Among them, the components with relatively high content or large changes, in addition to acetic acid, are mainly furfural, propionic acid, butyric acid, and ethyl octanoate. Propionic acid and butyric acid have sour or smelly tastes, which may bring unpleasant flavors to the product. Furfural has an almond aroma and other flavors such as caramel and nuts. Ethyl octanoate has fruity and wine-like aroma characteristics, mainly manifested as a sweet aroma, similar to fruity aroma.
[0094] The results in Table 2 show that the propionic acid and butyric acid contents in Comparative Examples 1 and 2 are relatively high, and the unpleasant odor is relatively strong, indicating that the additional addition of bacterial liquids such as Brevibacterium in the acetic acid fermentation stage is beneficial to reducing the unpleasant flavor of pepper vinegar. The propionic acid and butyric acid contents of Example 3 are higher than those of other examples, so it is preferred to prepare pepper vinegar juice using black pepper as a raw material. Comparing Example 1 and Example 2, it can be seen that the effect of adding Brevibacterium in the acetic acid fermentation stage is better than that of other bacteria.
[0095] In addition, by tasting the products of each embodiment and comparative example, it is found that the embodiment products have no undesirable flavors such as bitterness and astringency, have a smooth taste, moderate sweetness and sourness, uniform texture without stratification, good stability, and a unique aroma, and the product of Example 2 has the best taste. The comparative example product has a bitter taste, and the taste and aroma are relatively poor. The reasons for the poor taste of the comparative example products are analyzed. In addition to propionic acid, butyric acid and other ingredients, it may also be related to higher alcohols (such as isobutanol, isopentanol, etc.), polyphenol compounds (such as tannins) and some bitter amino acid components.
[0096] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A method for preparing pepper vinegar, characterized in that: The following steps are involved: (1) Crush pepper seeds and sieve to obtain pepper powder; (2) mixing pepper powder, white sugar and water to obtain a mixed raw material; adding yeast liquid to the mixed raw material to perform alcohol fermentation to obtain a first fermentation product; (3) adding acetic acid bacteria liquid to the first fermentation product to carry out acetic acid fermentation, and after 20 to 25 days of fermentation, adding 0.1 to 0.2 v / v% Kroppenstedtella or Brevibacterium niewenii liquid to continue fermentation for 5 to 10 days; (4) filtering the obtained vinegar liquid, sterilizing it, sealing it and aging it to obtain pepper vinegar juice.
2. The method for preparing pepper vinegar according to claim 1, characterized in that: The pepper is black pepper or white pepper.
3. The method for preparing pepper vinegar according to claim 1, characterized in that: The particle size of the pepper powder is 150-200 meshes.
4. The method for preparing pepper vinegar according to claim 1, characterized in that: The mass ratio of the pepper powder, white sugar and water is 40-60:10-15:25-50.
5. The method for preparing pepper vinegar according to claim 1, characterized in that: The yeast liquid is added to the mixed raw materials in an amount of 1 to 5 v / v%.
6. The method for preparing pepper vinegar according to claim 1, characterized in that: The alcohol fermentation temperature is 25-30°C and the fermentation time is 6 days.
7. The method for preparing pepper vinegar according to claim 1, characterized in that: The amount of the acetic acid bacteria liquid added to the first fermentation product is 1-5 v / v%.
8. The method for preparing pepper vinegar according to claim 1, characterized in that: The temperature of acetic acid fermentation is 27-40℃, and the mash is turned once a day during the fermentation process.
9. The method for preparing pepper vinegar according to claim 1, characterized in that: The aging time is 30 to 60 days.
10. A pepper vinegar juice, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.