Color fixative for fermented chopped chilli sauce as well as preparation method and application of color fixative

Abstract

The invention relates to the technical field of food processing, and discloses a color fixative for fermented chopped chilli sauce as well as a preparation method and application of the color fixative. The invention relates to a color fixative for fermented chopped chilli sauce. The color fixative is prepared by mixing a mixed fruit and vegetable extract and a mixed food additive according to a mass ratio of 3: 1. The color fixative for the fermented chopped chilli sauce provided by the invention is applied to preparation of the fermented chopped chilli sauce, the prepared fermented chopped chilli sauce has relatively high sensory evaluation, and compared with raw material chilli, the color fixative for the fermented chopped chilli sauce provided by the invention can effectively inhibit yellowing and browning of the chilli, the color difference is only 1.1, and the fermented chopped chilli sauce has a good color fixative effect. The color protection capability is good.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a color preservative for fermented chopped pepper sauce, and a preparation method and application thereof. Background Art

[0002] Fermented chopped pepper sauce is a chili sauce-like product made from fresh chilies as raw materials, and salt, MSG, white wine, cooking oil, spices, etc. as auxiliary materials, and processed through specific processes such as crushing and fermentation. Because fermented chopped pepper sauce has the effects of strengthening the spleen and appetite, relieving greasiness and removing fishy smell, it has become an indispensable condiment on the dining table and in the kitchen, and is deeply favored by people.

[0003] During the fermentation and pickling process of fermented chopped pepper sauce, the peppers are very likely to turn yellow-brown, which causes the color and flavor of the fermented chopped pepper sauce to change, seriously affecting the sales of the fermented chopped pepper sauce. In order to inhibit the yellowing and browning of peppers during the fermentation and pickling process, people often add colorants such as sodium metabisulfite; however, excessive intake of sodium metabisulfite may damage the gastrointestinal mucosa, induce excessive gastric acid secretion, and cause gastrointestinal discomfort such as abdominal pain, burning sensation in the stomach, and vomiting. In addition, excessive intake of sodium metabisulfite may also increase the burden on the liver and kidneys, damage liver and kidney function, and even endanger life safety.

[0004] Therefore, providing a color preservative for fermented chopped pepper sauce that does not contain sodium metabisulfite has become a technical problem that needs to be solved urgently by those skilled in the art. Summary of the invention

[0005] The purpose of the present invention is to provide a color preservative for fermented chopped pepper sauce and a preparation method and application thereof. The color preservative for fermented chopped pepper sauce does not contain sodium pyrosulfite and can effectively inhibit the yellowing and browning of peppers.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] One of the technical solutions of the present invention:

[0008] A color preservative for fermented chopped pepper sauce is prepared by mixing mixed fruit and vegetable extracts and mixed food additives in a mass ratio of 3:1.

[0009] Furthermore, the preparation method of the mixed fruit and vegetable extract comprises the following steps:

[0010] 1) Mix lemon, orange, blueberry, tomato and corn, and press to obtain mixed fruit and vegetable puree;

[0011] 2) Mixing the mixed fruit and vegetable puree obtained in step 1) with water, and extracting to obtain the mixed fruit and vegetable extract.

[0012] Furthermore, in step 1), the mass ratio of the lemon, orange, blueberry, tomato and corn is 3:(1-4):(1-3):(1-2):(0.5-1.5);

[0013] Preferably, the mass ratio of the lemon, orange, blueberry, tomato and corn is 3:2:2.3:1.4:1.

[0014] Furthermore, in step 1), the pressing is specifically: pressing at 200 kPa for 3 minutes.

[0015] Furthermore, in step 2), the material-liquid ratio of the mixed fruit and vegetable puree to water is 1 g: 30 mL.

[0016] Furthermore, in step 2), the extraction is specifically: leaching at 50° C. for 2 to 4 hours.

[0017] Furthermore, the preparation method of the mixed food additive comprises the following steps:

[0018] Vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate are mixed to obtain the mixed food additive.

[0019] Furthermore, the mass ratio of vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate is 5:(3-5):(1-3):(1-3):(0.5-1);

[0020] Preferably, the mass ratio of vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate is 5:4:2.5:2.2:0.7.

[0021] The second technical solution of the present invention:

[0022] The use of the color preservative for fermented chopped pepper sauce in the preparation of fermented chopped pepper sauce comprises the following steps:

[0023] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.3 to 0.5 cm;

[0024] 2) The chili grains obtained in step 1), edible salt, fermentation microbial agent, the color preservative for fermented chopped pepper sauce and water are mixed in a mass ratio of 50:8:5:3:30, and anaerobically fermented at room temperature for 20 days to obtain the fermented chopped pepper sauce.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The color preservative for fermented chopped pepper sauce provided by the present invention is applied to the preparation of fermented chopped pepper sauce, and the prepared fermented chopped pepper sauce has a high sensory evaluation. Moreover, compared with the raw pepper, the color preservative for fermented chopped pepper sauce provided by the present invention can effectively inhibit the yellowing and browning of the pepper, and the color difference is only 1.1, which has good color protection ability. DETAILED DESCRIPTION

[0027] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0028] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0029] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0030] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0031] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0032] The professional term "anaerobic fermentation" used in this article refers to fermentation carried out in an oxygen-free or low-oxygen environment; the professional term "room temperature" refers to 25±2°C.

[0033] In the following examples, all the raw materials used were commercially available, wherein the fermentation microbial agent (Lactobacillus plantarum) was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC 1.571.

[0034] In the following examples, before preparing the mixed fruit and vegetable puree, lemons, oranges, blueberries, tomatoes and corns were soaked in 15% salt water for 15 minutes and then rinsed with clean water to remove impurities and harmful microorganisms on the surfaces of the lemons, oranges, blueberries, tomatoes and corns.

[0035] In the following embodiments, a color preservative for fermented chopped pepper sauce is prepared by mixing mixed fruit and vegetable extracts and mixed food additives in a mass ratio of 3:1;

[0036] Wherein, the preparation method of the mixed fruit and vegetable extract comprises the following steps:

[0037] 1) lemon, orange, blueberry, tomato and corn are mixed in a mass ratio of 3:(1-4):(1-3):(1-2):(0.5-1.5), and pressed to obtain a mixed fruit and vegetable puree;

[0038] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 2 to 4 hours to obtain the mixed fruit and vegetable extract;

[0039] The preparation method of the mixed food additive comprises the following steps: mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate in a mass ratio of 5:(3-5):(1-3):(1-3):(0.5-1) to obtain the mixed food additive.

[0040] Embodiments 1 to 4

[0041] Color preservative for fermented chopped pepper sauce

[0042] 1) lemon, orange, blueberry, tomato and corn were mixed according to the mass ratio of the mixed fruit and vegetable extract raw materials recorded in Table 1, and pressed at 200 kPa for 3 minutes to obtain a mixed fruit and vegetable puree;

[0043] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0044] 3) mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate in a mass ratio of 5:3:1:1:0.5 to obtain a mixed food additive;

[0045] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0046] Table 1. Raw material mass ratio of mixed fruit and vegetable extracts

[0047]

[0048] Effect verification

[0049] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0050] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the color protectant for fermented chopped pepper sauce prepared in Examples 1 to 4, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain fermented chopped pepper sauce;

[0051] The prepared fermented chopped pepper sauce was subjected to sensory evaluation, the sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 3;

[0052] Table 2 Sensory evaluation standards

[0053]

[0054] Table 3 Sensory evaluation results

[0055]

[0056] It can be seen from the data in Table 3 that changing the amount of orange in the mixed fruit and vegetable extract raw material will affect the color, crispness, sourness and flavor of the fermented chopped pepper sauce finally prepared. After multi-factor experiments, it was verified that when the amount of orange in the mixed fruit and vegetable extract raw material was 2, the fermented chopped pepper sauce could achieve the best taste.

[0057] The color change of peppers before and after fermentation was measured using a colorimeter, and the color difference ΔE was calculated using the following formula. The color difference calculation results are shown in Table 4;

[0058] △E=(△L 2 +△a 2 ) / 2,

[0059] △L represents the brightness difference, △L=L 发酵后 -L 发酵前 , △a represents the red / green difference, △a=a 发酵后 -a 发酵前 ;

[0060] Table 4 Color difference calculation results

[0061]

[0062] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color protection agent for fermented chopped pepper sauce is; from the data in Table 4, it can be seen that when the amount of orange in the mixed fruit and vegetable extract raw material is 2, the color protection effect of the color protection agent for fermented chopped pepper sauce is the best.

[0063] Embodiments 5 to 7

[0064] Color preservative for fermented chopped pepper sauce

[0065] 1) lemon, orange, blueberry, tomato and corn were mixed according to the mass ratio of the mixed fruit and vegetable extract raw materials recorded in Table 5, and pressed at 200 kPa for 3 minutes to obtain a mixed fruit and vegetable puree;

[0066] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0067] 3) mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate in a mass ratio of 5:3:1:1:0.5 to obtain a mixed food additive;

[0068] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0069] Table 5 Raw material mass ratio of mixed fruit and vegetable extracts

[0070]

[0071] Effect verification

[0072] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0073] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the color protectant for the fermented chopped pepper sauce prepared in Examples 5 to 7, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain the fermented chopped pepper sauce;

[0074] The prepared fermented chopped pepper sauce was subjected to sensory evaluation, the sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 6;

[0075] Table 6 Sensory evaluation results

[0076]

[0077] It can be seen from the data in Table 6 that changing the amount of blueberries in the mixed fruit and vegetable extract raw material will affect the color, crispness, sourness and flavor of the fermented chopped pepper sauce finally prepared. After multi-factor experiments, it was verified that when the amount of blueberries in the mixed fruit and vegetable extract raw material was 2.3, the fermented chopped pepper sauce could achieve the best taste.

[0078] The color change of pepper before and after fermentation was measured by a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 7;

[0079] Table 7 Color difference calculation results

[0080]

[0081] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color preservative for fermented chopped pepper sauce is. It can be seen from the data in Table 7 that when the amount of blueberry in the mixed fruit and vegetable extract raw material is 2.3, the color protection effect of the color preservative for fermented chopped pepper sauce is the best.

[0082] Embodiments 8 to 9

[0083] Color preservative for fermented chopped pepper sauce

[0084] 1) lemon, orange, blueberry, tomato and corn were mixed according to the mass ratio of the mixed fruit and vegetable extract raw materials recorded in Table 8, and pressed at 200 kPa for 3 minutes to obtain a mixed fruit and vegetable puree;

[0085] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0086] 3) mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate in a mass ratio of 5:3:1:1:0.5 to obtain a mixed food additive;

[0087] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0088] Table 8 Mixed fruit and vegetable extract raw material mass ratio

[0089]

[0090] Effect verification

[0091] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0092] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the color protectant for fermented chopped pepper sauce prepared in Examples 8 to 9, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain fermented chopped pepper sauce;

[0093] The prepared fermented chopped pepper sauce was subjected to sensory evaluation, the sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 9;

[0094] Table 9 Sensory evaluation results

[0095]

[0096] It can be seen from the data in Table 9 that changing the amount of blueberries in the mixed fruit and vegetable extract raw material will affect the color, crispness, sourness and flavor of the fermented chopped pepper sauce finally prepared. After multi-factor experiments, it was verified that when the amount of tomatoes in the mixed fruit and vegetable extract raw material was 1.4, the fermented chopped pepper sauce could achieve the best taste.

[0097] The color change of pepper before and after fermentation was measured by a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 10;

[0098] Table 10 Color difference calculation results

[0099]

[0100] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color protection agent for fermented chopped pepper sauce is; from the data in Table 10, it can be seen that when the amount of tomato in the mixed fruit and vegetable extract raw material is 1.4, the color protection effect of the color protection agent for fermented chopped pepper sauce is the best.

[0101] Embodiments 10 to 11

[0102] Color preservative for fermented chopped pepper sauce

[0103] 1) lemon, orange, blueberry, tomato and corn were mixed according to the mass ratio of the mixed fruit and vegetable extract raw materials recorded in Table 11, and pressed at 200 kPa for 3 minutes to obtain a mixed fruit and vegetable puree;

[0104] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0105] 3) mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate in a mass ratio of 5:3:1:1:0.5 to obtain a mixed food additive;

[0106] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0107] Table 11 Raw material mass ratio of mixed fruit and vegetable extracts

[0108]

[0109] Effect verification

[0110] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0111] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the color protectant for the fermented chopped pepper sauce prepared in Examples 10 to 11, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain the fermented chopped pepper sauce;

[0112] The prepared fermented chopped pepper sauce was subjected to a sensory evaluation, the sensory evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Table 12;

[0113] Table 12 Sensory evaluation results

[0114]

[0115] It can be seen from the data in Table 12 that changing the amount of blueberries in the mixed fruit and vegetable extract raw material will affect the color, crispness, sourness and flavor of the fermented chopped pepper sauce finally prepared. After multi-factor experiments, it was verified that when the amount of corn in the mixed fruit and vegetable extract raw material is 1, the fermented chopped pepper sauce can achieve the best taste.

[0116] The color change of pepper before and after fermentation was measured using a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 13;

[0117] Table 13 Color difference calculation results

[0118]

[0119] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color protection agent for fermented chopped pepper sauce is; from the data in Table 13, it can be seen that when the amount of corn in the mixed fruit and vegetable extract raw material is 1, the color protection effect of the color protection agent for fermented chopped pepper sauce is the best.

[0120] Embodiments 12 to 13

[0121] 1) lemon, orange, blueberry, tomato and corn were mixed in a mass ratio of 3:2:2.3:1.4:1, and pressed at 200 kPa for 3 min to obtain a mixed fruit and vegetable puree;

[0122] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0123] 3) Mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate according to the mixed food additive mass ratio recorded in Table 14 to obtain a mixed food additive;

[0124] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0125] Table 14 Mass ratio of mixed food additives

[0126]

[0127]

[0128] Effect verification

[0129] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0130] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the color protectant for the fermented chopped pepper sauce prepared in Examples 12 to 13, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain the fermented chopped pepper sauce;

[0131] The color change of pepper before and after fermentation was measured by a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 15;

[0132] Table 15 Color difference calculation results

[0133]

[0134] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color preservative used in the fermented chopped pepper sauce is; from the data in Table 15, it can be seen that when the amount of vitamin E in the mixed food additive is 4, the color protection effect of the color preservative used in the fermented chopped pepper sauce is the best.

[0135] Embodiments 14 to 15

[0136] 1) lemon, orange, blueberry, tomato and corn were mixed in a mass ratio of 3:2:2.3:1.4:1, and pressed at 200 kPa for 3 min to obtain a mixed fruit and vegetable puree;

[0137] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0138] 3) Mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate according to the mixed food additive mass ratio recorded in Table 16 to obtain a mixed food additive;

[0139] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0140] Table 16 Mass ratio of mixed food additives

[0141]

[0142] Effect verification

[0143] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0144] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the fermented chopped pepper sauce color protectant prepared in Examples 14 to 15, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain a fermented chopped pepper sauce;

[0145] The color change of pepper before and after fermentation was measured using a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 17;

[0146] Table 17 Color difference calculation results

[0147]

[0148] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color preservative used in the fermented chopped pepper sauce is; from the data in Table 17, it can be seen that when the dosage of tea polyphenol palmitate in the mixed food additive is 2.5, the color protection effect of the color preservative used in the fermented chopped pepper sauce is the best.

[0149] Embodiments 16 to 17

[0150] 1) lemon, orange, blueberry, tomato and corn were mixed in a mass ratio of 3:2:2.3:1.4:1, and pressed at 200 kPa for 3 min to obtain a mixed fruit and vegetable puree;

[0151] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0152] 3) Mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate according to the mixed food additive mass ratio recorded in Table 18 to obtain a mixed food additive;

[0153] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0154] Table 18 Mass ratio of mixed food additives

[0155]

[0156] Effect verification

[0157] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0158] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the fermented chopped pepper sauce color protectant prepared in Examples 16 to 17, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain a fermented chopped pepper sauce;

[0159] The color change of pepper before and after fermentation was measured using a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 19;

[0160] Table 19 Color difference calculation results

[0161]

[0162] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color preservative used in the fermented chopped pepper sauce is; from the data in Table 19, it can be seen that when the dosage of ascorbyl palmitate in the mixed food additive is 2.2, the color protection effect of the color preservative used in the fermented chopped pepper sauce is the best.

[0163] Embodiments 18 to 19

[0164] 1) lemon, orange, blueberry, tomato and corn were mixed in a mass ratio of 3:2:2.3:1.4:1, and pressed at 200 kPa for 3 min to obtain a mixed fruit and vegetable puree;

[0165] 2) mixing the mixed fruit and vegetable puree obtained in step 1) with water at a solid-liquid ratio of 1 g:30 mL, and extracting at 50° C. for 3 h to obtain the mixed fruit and vegetable extract;

[0166] 3) Mixing vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate according to the mixed food additive mass ratio recorded in Table 20 to obtain a mixed food additive;

[0167] 4) The mixed fruit and vegetable extract obtained in step 2) and the mixed food additive obtained in step 3) are mixed in a mass ratio of 3:1 to obtain the color preservative for the fermented chopped pepper sauce.

[0168] Table 20 Mass ratio of mixed food additives

[0169]

[0170] Effect verification

[0171] 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.4 cm;

[0172] 2) mixing the chili grains obtained in step 1), edible salt, a fermentation microbial agent (Lactobacillus plantarum), the fermented chopped pepper sauce color protectant prepared in Examples 18 to 19, and water in a mass ratio of 50:8:5:3:30, and anaerobically fermenting at room temperature for 20 days to obtain a fermented chopped pepper sauce;

[0173] The color change of peppers before and after fermentation was measured using a colorimeter, and the color difference ΔE was calculated. The color difference calculation results are shown in Table 21;

[0174] Table 21 Color difference calculation results

[0175]

[0176] The smaller △E is, the smaller the color change of the pepper before and after fermentation is, and the better the color protection effect of the color preservative used in the fermented chopped pepper sauce is; from the data in Table 21, it can be seen that when the amount of calcium lactate in the mixed food additive is 0.7, the color protection effect of the color preservative used in the fermented chopped pepper sauce is the best.

[0177] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A color preservative for fermented chopped pepper sauce, characterized in that: The color preservative for fermented chopped pepper sauce is prepared by mixing mixed fruit and vegetable extracts and mixed food additives in a mass ratio of 3:

1.

2. A color preservative for fermented chopped pepper sauce according to claim 1, characterized in that: The preparation method of the mixed fruit and vegetable extract comprises the following steps: 1) Mix lemon, orange, blueberry, tomato and corn, and press to obtain mixed fruit and vegetable puree; 2) Mixing the mixed fruit and vegetable puree obtained in step 1) with water, and extracting to obtain the mixed fruit and vegetable extract.

3. A color retaining agent for fermented chopped pepper sauce according to claim 2, characterized in that: In step 1), the mass ratio of the lemon, orange, blueberry, tomato and corn is 3:(1-4):(1-3):(1-2):(0.5-1.5).

4. A color retaining agent for fermented chopped pepper sauce according to claim 2, characterized in that: In step 1), the pressing is specifically: pressing at 200 kPa for 3 minutes.

5. A color retaining agent for fermented chopped pepper sauce according to claim 2, characterized in that: In step 2), the material-liquid ratio of the mixed fruit and vegetable puree to water is 1 g: 30 mL.

6. A color preservative for fermented chopped pepper sauce according to claim 2, characterized in that: In step 2), the extraction is specifically: leaching at 50° C. for 2 to 4 hours.

7. A color preservative for fermented chopped pepper sauce according to claim 1, characterized in that: The preparation method of the mixed food additive comprises the following steps: Vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate are mixed to obtain the mixed food additive.

8. A color preservative for fermented chopped pepper sauce according to claim 7, characterized in that: The mass ratio of the vitamin C, vitamin E, tea polyphenol palmitate, ascorbyl palmitate and calcium lactate is 5:(3-5):(1-3):(1-3):(0.5-1).

9. Use of the color protecting agent for fermented chopped pepper sauce according to any one of claims 1 to 8 in the preparation of fermented chopped pepper sauce, characterized in that: The following steps are involved: 1) Chop fresh peppers with intact fruit shape, bright color and no insect pests into pepper grains with an average grain size of 0.3 to 0.5 cm; 2) The chili grains obtained in step 1), edible salt, fermentation microbial agent, the color preservative for fermented chopped pepper sauce and water are mixed in a mass ratio of 50:8:5:3:30, and anaerobically fermented at room temperature for 20 days to obtain the fermented chopped pepper sauce.

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