Spicy hotpot condiment and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a spicy hotpot condiment and a preparation method thereof. Aiming at the problem that the hotpot condiment prepared by taking the existing short-term fermented thick broad-bean sauce as a raw material is not obvious in delicate flavor and fragrance, the preparation method comprises the following steps: mixing soybean and red bean extracting solutions, and performing two-stage high-pressure and fermentation treatment to obtain pretreated soybeans and fermentation liquor; fermentation liquor is subjected to spray drying treatment, pretreated soybeans are subjected to koji making, and then the pretreated soybeans and the koji are added into a bean paste fermentation system for short-term fermentation treatment for 120-150 days, so that the flavor of the prepared compound fermented sauce is greatly improved, and the content of amino acid nitrogen is obviously increased; then the compound fermented sauce is fried and prepared into gel, and then the gel is mixed with edible oil at a low temperature, so that the prepared spicy hotpot condiment has relatively high content of amino acid nitrogen, is more vigorous and compound in flavor, is more delicious and fragrant in taste, and can still keep the original flavor after being boiled for 40-45 minutes.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a spicy hot pot base and a preparation method thereof. Background Art

[0002] Hot pot is a special delicacy in Sichuan and Chongqing, and has an irreplaceable position in the food culture of Sichuan and Chongqing. Spicy hot pot is the most common type of hot pot in Sichuan and Chongqing, and is famous for its spicy, fresh and fragrant taste. The special taste and quality of spicy hot pot are closely related to its hot pot base. The existing spicy hot pot base is usually based on oil, and is stir-fried at high temperature after adding bean paste, ginger, garlic, pepper and various spices. Among them, the role of bean paste is to give the spicy hot pot base a brighter red color, and its unique sauce flavor and ester flavor will make the spicy hot pot base more full and complex, and the taste is more fresh and fragrant. However, the bean paste used in the existing spicy hot pot base is generally a second-level Pixian bean paste or red oil Pixian bean paste with a short fermentation cycle and low price. The sensory and physical and chemical indicators of Pixian Douban with a fermentation time of 3-5 months are often difficult to meet the standards specified in GB / T 20560-2006 "Geographical Indication Product Pixian Douban", especially the key indicator of amino acid nitrogen. Pixian Douban with a fermentation time of 5 months can usually only just reach the minimum standard of 0.18 g / 100 g, resulting in the hot pot base made with it as raw material not being bright red enough. When eaten, it often only has prominent numbness and spiciness, and the freshness and fragrance are not obvious. The flavor is not rich enough, and the flavor is easy to decay during the cooking process. If it is cooked for more than 20 minutes, the flavor will be significantly decayed. Summary of the invention

[0003] To solve the above problems, the first purpose of the present invention is to provide a method for preparing a spicy hot pot base, comprising the steps of mixing soybean and red bean extracts and subjecting the mixture to two-stage high pressure and fermentation treatment to obtain pretreated soybeans and fermentation liquid, spray drying the fermentation liquid and adding the pretreated soybeans to a bean fermentation system after koji making to obtain a composite fermented sauce; frying the composite fermented sauce and making it into a gel and then mixing it with edible oil, so that the prepared spicy hot pot base has a richer and more complex flavor, a more fresh and fragrant taste, and a significantly increased amino acid nitrogen content, and the original flavor can be maintained after being boiled for 40-45 minutes.

[0004] The second object of the present invention is to provide a spicy hot pot base prepared according to the above preparation method.

[0005] In order to achieve the above object, the present invention provides a method for preparing spicy hot pot soup base, comprising: The composite fermented sauce is fried and then crushed, a colloidal solution is added for shear mixing, and then dripped into a calcium lactate aqueous solution to form a composite fermented sauce gel; Stir-fry edible oil, dried chili pepper, glutinous chili pepper and Sichuan peppercorn, add compound fermented sauce gel when the oil temperature drops to 35-40°C, and mix well to obtain spicy hot pot base; Wherein, the preparation method of the composite fermented sauce is: The red beans are placed in an aqueous solution containing pectinase and glucose oxidase, and after being treated in a constant temperature water bath, the red beans are filtered out to obtain a red bean extract; Soaking soybeans and placing them in red bean extract for two-stage high-pressure treatment, and then inoculating Bacillus subtilis for a first fermentation to obtain pretreated soybeans and fermentation liquid; The fermentation liquid is spray-dried to obtain baking powder; The pretreated soybeans were made into koji, and then mixed with sweet bananas and chili fermented peppers. Fermentation powder was added and inoculated with fusion Weissella, pseudomesentericidal Leuconostoc and Lactobacillus johnsonii for a second fermentation for 120-150 days to obtain a composite fermented sauce.

[0006] Furthermore, the preparation method of the colloidal solution is: adding chitosan, sodium alginate and pectin into water, and stirring and dissolving them at 55-60°C.

[0007] Furthermore, the shearing speed is 1500-1800 rpm and the time is 15-20 min.

[0008] Furthermore, the edible oil is obtained by mixing butter and vegetable oil in a mass ratio of 2-2.2:1.

[0009] Furthermore, the mass fractions of the pectinase and glucose oxidase in the aqueous solution are 0.03%-0.05% and 0.02%-0.04%, respectively.

[0010] Furthermore, the temperature of the constant temperature water bath treatment is 40-60°C and the time is 60-80 min.

[0011] Furthermore, in the two-stage high-pressure treatment, the pressure of the first stage high-pressure treatment is 280-300 MPa, the time is 2-4 min, and the pressure of the second stage high-pressure treatment is 80-100 MPa, the time is 6-8 min.

[0012] Furthermore, the temperature of the first fermentation is 35-37°C and the time is 12-14 hours.

[0013] Furthermore, the added amount of the baking powder is 6%-8% of the total mass of the sweet banana, chili fermented rice and soybean koji.

[0014] The present invention also provides a spicy hot pot base material, which is prepared by any of the above-mentioned methods for preparing the spicy hot pot base material.

[0015] The beneficial effects of the present invention are: The invention aims to solve the problem that the hot pot base prepared by taking the existing short-term fermented bean paste as raw material has unclear freshness and fragrance. The invention comprises the following steps: mixing soybean and red bean extract and subjecting the mixture to two-stage high pressure and fermentation treatment to obtain pretreated soybean and fermentation liquid; spray drying the fermentation liquid and adding the pretreated soybean to a bean paste fermentation system after koji making for a short-term fermentation treatment of 120-150 days, so that the prepared composite fermented sauce has greatly improved flavor and significantly increased amino acid nitrogen content compared with traditional secondary Pixian bean paste or red oil Pixian bean paste; and then the composite fermented sauce is fried and made into a gel and then mixed with edible oil at low temperature, so that the prepared spicy hot pot base has a more mellow and complex flavor, a more fresh and fragrant taste, and significantly increased amino acid nitrogen content, and the overall quality is greatly improved.

[0016] The spicy hot pot soup base of the invention can still maintain the original flavor when boiled for 40-45 minutes, and compared with the traditional spicy hot pot soup base, the boiling time is prolonged by 1-1.25 times. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, are only used to illustrate the present invention, and should not be regarded as limiting the scope of the present invention.In addition, in the following description, if the specific technology or conditions are not indicated in the embodiment, the technology or conditions described in the document in this area or the product specification are carried out.The reagents used or the instrument that do not indicate the manufacturer are all conventional products that can be obtained by commercial purchase.

[0018] The first embodiment of the present invention provides a method for preparing spicy hot pot soup base, comprising: The composite fermented sauce is fried and then crushed, a colloidal solution is added for shear mixing, and then dripped into a calcium lactate aqueous solution to form a composite fermented sauce gel; Stir-fry edible oil, dried chili pepper, glutinous chili pepper and Sichuan peppercorn, add compound fermented sauce gel when the oil temperature drops to 35-40°C, and mix well to obtain spicy hot pot base; Wherein, the preparation method of the composite fermented sauce is: The red beans are placed in an aqueous solution containing pectinase and glucose oxidase, and after being treated in a constant temperature water bath, the red beans are filtered out to obtain a red bean extract; Soaking soybeans and placing them in red bean extract for two-stage high-pressure treatment, and then inoculating Bacillus subtilis for a first fermentation to obtain pretreated soybeans and fermentation liquid; The fermentation liquid is spray-dried to obtain baking powder; The pretreated soybeans were made into koji, and then mixed with sweet bananas and chili fermented peppers. Fermentation powder was added and inoculated with fusion Weissella, pseudomesentericidal Leuconostoc and Lactobacillus johnsonii for a second fermentation for 120-150 days to obtain a composite fermented sauce.

[0019] In the preparation process of red bean extract, the mass fractions of pectinase and glucose oxidase in the aqueous solution are 0.03%-0.05% and 0.02-0.04% respectively, so as to fully extract the nutrients such as anthocyanins in red beans and ensure that the color of the obtained red bean extract is red. The enzyme activity of the pectinase is 4×10 4 -6×10 4 U / g, the glucose oxidase activity is 3×10 3 -5×10 3 The temperature of the constant temperature water bath treatment is 30-50°C and the time is 60-80 min.

[0020] It can be understood that the red bean constant temperature water bath treatment also includes a soaking treatment, the purpose of which is to rupture the cell wall of the red bean to facilitate the extraction of internal nutrients. The soaking treatment method is: mix the red bean with water in a mass ratio of 1: (1.2-1.4) and soak at 25°C for 5-7 hours. The mass ratio of the soaked red bean to the aqueous solution containing pectinase and glucose oxidase is 1: (1.3-1.5).

[0021] In this embodiment, the method for soaking soybeans is: mixing soybeans and water in a mass ratio of 1: (1.2-1.4), soaking at 25°C for 8-10 hours, soaking until the soybeans have no wrinkles on the skin and no hard core inside the beans, and are easy to separate when squeezed with water, so as to facilitate subsequent high pressure and fermentation treatments.

[0022] The mass ratio of the soaked soybeans to the red bean extract is 1:(1.3-1.5). After the two are mixed, a first high-pressure treatment is performed to inactivate pectinase and glucose oxidase in the red bean extract and make the texture of the soybeans looser; then a second high-pressure treatment is performed to allow the red bean extract to slowly penetrate into the soybeans, thereby making the soybeans easy for microbial decomposition and utilization in the subsequent fermentation process.

[0023] The pressure of the first stage of high-pressure treatment is 300-320 MPa, and the time is 2-4 min; the pressure of the second stage of high-pressure treatment is 60-80 MPa, and the time is 6-8 min. It should be noted that the order of the two stages of high-pressure treatment cannot be interchanged, otherwise the subsequent fermentation of soybeans will be insufficient, the taste will be hard and the aroma will be insufficient, resulting in reduced quality of the composite fermented sauce. It should also be noted that the pressure of the second stage of high-pressure treatment cannot be higher than 80 MPa, otherwise the texture of the soybeans will be too soft after fermentation, affecting the tissue state of the composite fermented sauce.

[0024] In this embodiment, the temperature of the first fermentation is 35-37 ° C, and the time is 12-14 h. The inoculation amount of Bacillus subtilis in the fermentation system can be routinely adjusted by those skilled in the art based on experience, and this embodiment is not limited. For example, the inoculation amount of Bacillus subtilis in the fermentation system is 1.5%-1.8% of the total mass of the soybean and red bean extract. The role of this fermentation step is to further ensure that soybeans are easy to be decomposed and utilized by microorganisms in the subsequent koji making and second fermentation process. In addition, after the fermentation is completed, the fermentation liquid is further spray-dried to obtain a baking powder with good antibacterial properties. The baking powder can replace edible salt in the second fermentation process to inhibit the growth of miscellaneous bacteria, thereby reducing the sodium content of the composite fermented sauce. The inlet temperature of the fermentation liquid spray drying treatment is 90-110 ° C, the atomization flow rate is 200-300 L / h, and the outlet temperature is 70-90 ° C.

[0025] It should be noted that soybeans are rich in protein, and fermented sauces prepared with them as raw materials often have a high amino acid nitrogen content. Based on the purpose of increasing the amino acid nitrogen content in short-term fermented bean paste, this embodiment introduces soybeans into the preparation of bean paste to prepare a composite fermented sauce with a high amino acid nitrogen content. However, the applicant found that if the soybeans are treated by traditional processes, that is, the soybeans are soaked and then steamed, and directly used for koji making and fermentation after maturation, although it is beneficial to the decomposition and utilization of microorganisms in the subsequent fermentation process, if the fermentation time exceeds 90 days, the color of the soybeans will be dark brown or black, the texture will become soft, and the viscosity will be enhanced, resulting in poor sensory quality of the prepared composite fermented sauce and low amino acid nitrogen content. This embodiment uses the above-mentioned treatment to replace the traditional steaming treatment, so that the soybeans are easy to be decomposed and utilized by microorganisms in the subsequent koji making and the second fermentation process, while ensuring that they are still reddish brown after 120-150 days of fermentation treatment, with better taste and texture, and higher amino acid nitrogen content.

[0026] The method for making koji by pre-treating soybeans is as follows: mixing the pre-treated soybeans with flour, inoculating Monascus and Bacillus licheniformis to make koji to obtain soybean koji. The mass ratio of the pre-treated soybeans to the flour is 1:(0.07-0.09); the inoculation amounts of Monascus and Bacillus licheniformis are 1.2%-1.5% and 0.5%-0.8% of the total mass of the pre-treated soybeans and flour, respectively; the temperature for making koji is 28-30°C, and the time is 48-52 h.

[0027] During the second fermentation process, the mass ratio of sweet bananas, chili mash and soybean koji is 1: (2.3-2.5): (0.6-0.8); the amount of baking powder added is 6%-8% of the total mass of sweet bananas, chili mash and soybean koji; the inoculation amounts of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii are 0.3%-0.5%, 0.7%-0.9% and 0.5%-0.8% of the total mass of sweet bananas, chili mash and soybean koji, respectively.

[0028] It should be noted that the sweet paprika and chili fermented pepper described in this embodiment are prepared by traditional processes. The specific process parameters can be routinely adjusted by those skilled in the art according to actual conditions, and this embodiment does not limit them.

[0029] The preparation method of the sweet banana described in this embodiment is as follows: wash the broad bean peel, mix it with water at a mass ratio of 1: (1.2-1.4) and soak it for 2-3 hours, then mix the soaked broad bean peel with wheat flour at a mass ratio of 1: (0.08-0.1), and inoculate 0.8%-1.2% of Aspergillus oryzae and 0.6%-1% of Aspergillus niger of the total mass of the soaked broad bean peel and wheat flour, make koji at 28-30°C for 56-60 hours to obtain bean peel koji, mix the bean peel koji with brine with a salt content of 12%-16% at a mass ratio of 1: (0.8-1), and ferment at a constant temperature of 37-42°C for 5-7 months to obtain the sweet banana.

[0030] The preparation method of the chili mash is as follows: fresh red chilies are washed, stems are removed, and crushed, mixed with brine having a salt content of 12%-14% at a mass ratio of 1:(0.2-0.3), and then fermented at 40-42°C for 3-4 months to obtain the chili mash.

[0031] It should be further explained that, when the above-mentioned composite fermented sauce is used to prepare the spicy hot pot base, if the traditional process is used for preparation, that is, after frying edible oil and dried chili peppers, glutinous chili peppers, and peppercorns, the composite fermented sauce is directly added for further frying, the obtained spicy hot pot base has a strong spicy, spicy, fresh and fragrant taste in the early stage of boiling, but the overall flavor will still decay after boiling for more than 20 minutes, especially the freshness and fragrance will decay rapidly. The applicant found that after the above-mentioned composite fermented sauce is fried into a gel, and then mixed with edible oil at low temperature, the obtained hot pot base can still maintain its original flavor when boiled for 40-45 minutes.

[0032] In this embodiment, the preparation method of the composite fermented sauce gel is: adding chitosan, sodium alginate and pectin into water, stirring and dissolving at 55-60°C to obtain a colloidal solution; frying and crushing the composite fermented sauce, adding the colloidal solution to shear and mix, and then dropping into a calcium lactate aqueous solution to form.

[0033] In the preparation of the colloidal solution, the mass ratio of chitosan, sodium alginate, pectin and water is (0.4-0.5): (1-1.2): (0.1-0.3): (44-46).

[0034] The method for frying and crushing the composite fermented sauce is as follows: preheating a frying pan, adding vegetable oil and raising the oil temperature to 90-110°C, adding 150%-170% of the mass of the vegetable oil in the composite fermented sauce and frying for 40-50 seconds, turning off the heat, cooling, transferring the stir-fried ingredients to a high-speed crusher, and crushing them at a speed of 5000-8000 rpm for 30-45 seconds. The mass ratio of the crushed composite fermented sauce to the colloidal solution is 1:1; the shearing speed is 1500-1800 rpm, and the time is 15-20 minutes; and the concentration of the calcium lactate aqueous solution is 1.5%-2%.

[0035] In this embodiment, the method for frying the edible oil and dried chili peppers, glutinous chili peppers, and Sichuan peppercorns is as follows: preheat a frying pan, add edible oil and raise the oil temperature to 170-190°C, add spices and fry for 3-5 minutes, then remove them, then reduce the oil temperature to 100-120°C, add dried chili peppers, glutinous chili peppers, and Sichuan peppercorns, fry for 2-3 minutes, turn off the heat, add seasonings and mix evenly.

[0036] It should be noted that the edible oil is obtained by mixing butter and vegetable oil in a mass ratio of (2-2.2): 1. After being fried, the edible oil will not solidify in a short time at a temperature of 35-40°C. When the composite fermented sauce gel is added at this temperature, the two can be fully mixed, and the gel will not be destroyed by high temperature.

[0037] The usage of the dried chili pepper, glutinous chili pepper and Sichuan peppercorn is 8%-10%, 4%-6% and 3%-5% of the mass of the edible oil respectively.

[0038] The types and amounts of the spices and seasonings can be conventionally selected and adjusted according to the taste requirements of the spicy hot pot base. For example, the spices can include 8%-10% of the mass of edible oil of onions, ginger, and garlic and 0.6%-1% of cinnamon, star anise, white cardamom, and bay leaves; the seasonings can include 1.8%-2% of the mass of edible oil of salt and 0.6%-1% of monosodium glutamate and sugar.

[0039] It should be noted that the amount of the compound fermented sauce gel added can be conventionally selected by those skilled in the art according to the taste requirements of the spicy hot pot base. For example, the amount of the compound fermented sauce gel added is 10%-15% of the mass of the edible oil. If the spicy hot pot base needs to be more fresh and fragrant, more compound fermented sauce gel can be added.

[0040] The second embodiment of the present invention provides a spicy hot pot soup base prepared according to the above-mentioned method for preparing the spicy hot pot soup base.

[0041] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0042] In the following examples, Bacillus subtilis, Bacillus licheniformis, Weissella fusion, Leuconostoc pseudomesenteroides, and Lactobacillus johnsonii were purchased from Shanghai Preserved Microorganisms Co., Ltd., and Monascus, Aspergillus oryzae, and Aspergillus niger were purchased from Beijing Biobo Biotechnology Co., Ltd.

[0043] Example 1 Preparation of spicy hot pot base: (1) Preparation of red bean extract Red beans were mixed with water at a mass ratio of 1:1.2 and soaked at 25°C for 5 h. Then, the soaked red beans were placed in a solution containing 0.03% pectinase (enzyme activity of 4×10 4 U / g) and 0.02% glucose oxidase (enzyme activity 3×10 3 U / g) in an aqueous solution, treated in a constant temperature water bath at 30°C for 60 min, and filtered to remove the red beans; (2) Preparation of pretreated soybeans and fermented powder The soybeans were mixed with water in a mass ratio of 1:1.2, and soaked at 25°C for 8 h, until the soybeans had no wrinkles on the skin and no hard core inside, and were easily separated when squeezed with water, and then the soaked soybeans were mixed with the red bean extract in a mass ratio of 1:1.3, and high-pressure treated at 300 MPa for 2 min and then at 60 MPa for 3 min, and then inoculated with Bacillus subtilis at a total mass of 1.5% of the soaked soybeans and the red bean extract, and fermented at 35°C for 12 h, and filtered to obtain the pretreated soybeans and fermentation liquid; The baking powder was spray dried to obtain baking powder, and the inlet temperature of the spray drying process was 90 °C, the atomization flow rate was 200 L / h, and the outlet temperature was 70 °C; (3) Preparation of compound fermented sauce The broad bean peels were cleaned, mixed with water at a mass ratio of 1:1.2 and soaked for 2 h, then the soaked broad bean peels were mixed with wheat flour at a mass ratio of 1:0.08, and inoculated with Aspergillus oryzae and Aspergillus niger at 0.8% and 0.6% of the total mass of the soaked broad bean peels and wheat flour, respectively, and koji was made at 28 ℃ for 56 h to obtain broad bean peel koji, and the broad bean peel koji was mixed with brine with a salt content of 12% at a mass ratio of 1:0.8, and fermented at a constant temperature of 37 ℃ for 5 months to obtain sweet broad bean peels; Wash the fresh red pepper, remove the stems, crush it, mix it with 12% salt water in a mass ratio of 1:0.2, and ferment it at 40 ℃ for 3 months to obtain pepper mash; The pretreated soybeans and flour were mixed at a mass ratio of 1:0.07, and then 1.2% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.5% of Bacillus licheniformis, and the soybean koji was made at 28°C for 48 hours to obtain soybean koji; Tianbanzi, chili mash and soybean koji were mixed in a mass ratio of 1:2.3:0.6, and 6% of the total mass of Tianbanzi, chili mash and soybean koji were added with fermentation powder, and 0.3%, 0.7% and 0.5% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated, respectively. The mixture was fermented at 42 ℃ for 120 days to obtain the composite fermented sauce. (4) Preparation of spicy hot pot base Chitosan, sodium alginate, pectin and water were mixed in a mass ratio of 0.4:1:0.1:44, and stirred and dissolved at 55°C to obtain a colloidal solution; Preheat the wok, add vegetable oil and raise the oil temperature to 90 °C, add 150% of the mass of the vegetable oil in the composite fermented sauce and stir-fry for 40 s, turn off the heat, cool it, transfer the stir-fried ingredients to a high-speed grinder, grind it at 5000 rpm for 30 s, then mix it with the colloidal solution at a mass ratio of 1:1 and shear it at 1500 rpm for 15 min, and then drop it into a 1.5% calcium lactate aqueous solution to form a composite fermented sauce gel; Preheat the wok, add cooking oil (the mass ratio of butter to vegetable oil is 2:1) and raise the oil temperature to 170 ℃, add 8% of the mass of edible oil of onion, ginger, garlic and 0.6% of cinnamon, star anise, white cardamom and bay leaf, stir-fry for 3 min and then remove, then reduce the oil temperature to 100 ℃, add 8%, 4% and 3% of the mass of edible oil of dried chili, glutinous chili and pepper, stir-fry for 2 min and turn off the heat, add 1.8% of the mass of edible oil of salt and 0.6% of monosodium glutamate and sugar, mix well, when the oil temperature cools to 35 ℃, add 10% of the mass of edible oil of composite fermented sauce gel, mix well to obtain the spicy hot pot base.

[0044] Example 2 Preparation of spicy hot pot base: (1) Preparation of red bean extract Red beans were mixed with water at a mass ratio of 1:1.3 and soaked at 25°C for 6 h. Then, the soaked red beans were placed in a solution containing 0.04% pectinase (enzyme activity of 5×10 4 U / g) and 0.03% glucose oxidase (enzyme activity of 4×10 3 U / g) in an aqueous solution, treated in a constant temperature water bath at 40°C for 70 min, and filtered to remove the red beans; (2) Preparation of pretreated soybeans and fermented powder The soybeans were mixed with water in a mass ratio of 1:1.3, and soaked at 25°C for 9 h, until the soybeans had no wrinkles on the skin and no hard core inside, and were easily separated when squeezed with water, and then the soaked soybeans were mixed with the red bean extract in a mass ratio of 1:1.3, and high-pressure treated at 310 MPa for 3 min and then at 70 MPa for 4 min, and then inoculated with Bacillus subtilis at a total mass of 1.65% of the soaked soybeans and the red bean extract, and fermented at 36°C for 13 h, and filtered to obtain the pretreated soybeans and fermentation liquid; The baking powder was spray dried to obtain baking powder, and the inlet temperature of the spray drying process was 100 °C, the atomization flow rate was 250 L / h, and the outlet temperature was 80 °C; (3) Preparation of compound fermented sauce The broad bean peels were cleaned, mixed with water at a mass ratio of 1:1.3 and soaked for 2.5 h, then the soaked broad bean peels were mixed with wheat flour at a mass ratio of 1:0.09, and Aspergillus oryzae and Aspergillus niger were inoculated with 1% and 0.8% of the total mass of the soaked broad bean peels and wheat flour, and the bean peels were made at 29 ℃ for 58 h to obtain bean peels, and the bean peels were mixed with salt water with a salt content of 14% at a mass ratio of 1:0.9, and fermented at a constant temperature of 38 ℃ for 6 months to obtain sweet bean peels; Wash the fresh red pepper, remove the stems, crush it, mix it with 13% salt water in a mass ratio of 1:0.2, and ferment it at 41 ℃ for 3 months to obtain pepper mash; The pretreated soybeans and flour were mixed at a mass ratio of 1:0.08, and then 1.3% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.7% of Bacillus licheniformis, and the soybean koji was made at 29°C for 50 hours to obtain soybean koji; Tianbanzi, chili fermented rice and soybean koji were mixed in a mass ratio of 1:2.4:0.7, and fermentation was carried out at 43 ℃ for 140 days to obtain the composite fermented sauce. 7% of the total mass of Tianbanzi, chili fermented rice and soybean koji was added with fermentation powder, and 0.4%, 0.8% and 0.6% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated. (4) Preparation of spicy hot pot base Chitosan, sodium alginate, pectin and water were mixed in a mass ratio of 0.5:1.1:0.2:45, and stirred and dissolved at 58°C to obtain a colloidal solution; Preheat the wok, add vegetable oil and raise the oil temperature to 100 °C, add 160% of the vegetable oil by weight of the composite fermented sauce and stir-fry for 45 s, turn off the heat, cool and transfer the stir-fried ingredients to a high-speed grinder, grind at 6500 rpm for 40 s, then mix with the colloidal solution at a mass ratio of 1:1 and shear at 1650 rpm for 17 min, and drop into a 1.7% calcium lactate aqueous solution to form a composite fermented sauce gel; Preheat the wok, add cooking oil (the mass ratio of butter to vegetable oil is 2.1:1) and raise the oil temperature to 180 ℃, add 9% of the mass of cooking oil of onion, ginger, garlic and 0.8% of cinnamon, star anise, white cardamom and bay leaf, stir-fry for 4 min and then remove, then reduce the oil temperature to 110 ℃, add 9%, 5% and 4% of dried chili, glutinous chili and pepper by mass of cooking oil, stir-fry for 2 min and turn off the heat, add 1.9% of the mass of cooking oil of salt and 0.8% of monosodium glutamate and sugar, mix well, when the oil temperature cools to 37 ℃, add 12% of the mass of cooking oil of composite fermented sauce gel, mix well to obtain the spicy hot pot base.

[0045] Example 3 Preparation of spicy hot pot base: (1) Preparation of red bean extract Red beans were mixed with water at a mass ratio of 1:1.4 and soaked at 25°C for 7 h. Then, the soaked red beans were placed in a solution containing 0.05% pectinase (enzyme activity 6×10 4 U / g) and 0.04% glucose oxidase (enzyme activity 5×10 3 U / g) in an aqueous solution, treated in a constant temperature water bath at 50°C for 80 min, and filtered to remove the red beans; (2) Preparation of pretreated soybeans and fermented powder The soybeans were mixed with water in a mass ratio of 1:1.4, and soaked at 25°C for 10 h, until the soybeans had no wrinkles on the skin and no hard core inside, and were easily separated when squeezed with water, and then the soaked soybeans were mixed with the red bean extract in a mass ratio of 1:1.5, and high-pressure treated at 320 MPa for 4 min and then at 80 MPa for 5 min, and then inoculated with Bacillus subtilis at a total mass of 1.8% of the soaked soybeans and the red bean extract, and fermented at 37°C for 14 h, and filtered to obtain the pretreated soybeans and fermentation liquid; The baking powder was spray dried to obtain baking powder, and the inlet temperature of the spray drying process was 110 °C, the atomization flow rate was 300 L / h, and the outlet temperature was 90 °C; (3) Preparation of compound fermented sauce The broad bean peels were cleaned, mixed with water at a mass ratio of 1:1.4 and soaked for 3 h, then the soaked broad bean peels were mixed with wheat flour at a mass ratio of 1:0.1, and inoculated with 1.2% and 1% of the total mass of the soaked broad bean peels and wheat flour, respectively, and the bean peels were made into koji at 30 ℃ for 60 h to obtain bean peel koji, and the bean peel koji was mixed with salt water with a salt content of 16% at a mass ratio of 1:1, and fermented at a constant temperature of 42 ℃ for 7 months to obtain sweet bean peels; Wash the fresh red pepper, remove the stems, crush it, mix it with 14% salt water in a mass ratio of 1:0.3, and ferment it at 42 ℃ for 4 months to obtain pepper mash; The pretreated soybeans and flour were mixed at a mass ratio of 1:0.09, and then 1.5% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.8% of Bacillus licheniformis, and the soybean koji was made at 30°C for 52 hours to obtain soybean koji; Tianbanzi, chili fermented rice and soybean koji were mixed in a mass ratio of 1:2.5:0.8, and 8% of the total mass of Tianbanzi, chili fermented rice and soybean koji were added with fermentation powder, and 0.5%, 0.9% and 0.8% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated, respectively. The mixture was fermented at 45 ℃ for 150 days to obtain the composite fermented sauce. (4) Preparation of spicy hot pot base Chitosan, sodium alginate, pectin and water were mixed in a mass ratio of 0.5:1.2:0.3:46, and stirred and dissolved at 60°C to obtain a colloidal solution; Preheat the wok, add vegetable oil and raise the oil temperature to 110 °C, add 170% of the vegetable oil by weight of the composite fermented sauce and stir-fry for 50 s, turn off the heat, cool and transfer the stir-fried ingredients to a high-speed grinder, grind at 7000 rpm for 45 s, then mix with the colloidal solution at a mass ratio of 1:1 and shear at 1800 rpm for 20 min, and drop into a 2% calcium lactate aqueous solution to form a composite fermented sauce gel; Preheat the wok, add cooking oil (the mass ratio of butter to vegetable oil is 2.2:1) and raise the oil temperature to 190 ℃, add 10% of the mass of cooking oil of onion, ginger, garlic and 1% of cinnamon, star anise, white cardamom and bay leaf, stir-fry for 5 min and then remove, then reduce the oil temperature to 120 ℃, add 10%, 6% and 5% of dried chili, glutinous chili and Sichuan pepper by mass of cooking oil, stir-fry for 3 min and turn off the heat, add 2% of the mass of cooking oil of salt and 1% of monosodium glutamate and sugar, mix well, when the oil temperature cools to 40 ℃, add 15% of the mass of cooking oil of compound fermented sauce gel, mix well to obtain the spicy hot pot base.

[0046] Comparative Example 1 The traditional spicy hot pot base is prepared by: Prepare sweet paprika and chili fermented pepper according to step (3) of Example 1; The sweet bean paste and chili fermented pepper were mixed in a mass ratio of 1:2.3, 6% of the total mass of the sweet bean paste and chili fermented pepper were added with edible salt, and 0.3%, 0.7% and 0.5% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated, and fermented at 42 ℃ for 120 days to obtain traditional fermented bean paste. Preheat a wok, add cooking oil (the mass ratio of butter and vegetable oil is 2.5:1) and raise the oil temperature to 170°C, add 8% of the mass of the cooking oil of onion, ginger, and garlic and 0.6% of cinnamon, star anise, white cardamom, and bay leaves, stir-fry for 3 minutes, then remove from the pan, lower the oil temperature to 100°C, add 40%, 8%, 4%, and 3% of the traditional fermented bean paste, dried chili, glutinous rice chili, and Sichuan pepper, stir-fry for 2 minutes, turn off the heat, add 1.8% of the mass of the cooking oil of salt and 0.6% of monosodium glutamate and sugar, mix well to obtain the traditional spicy hot pot base.

[0047] Comparative Example 2 The difference from Example 1 is that steps (1) to (3) are omitted, and in step (4), traditional fermented bean paste is used to replace the composite fermented paste. The preparation method of traditional fermented bean paste is the same as that of Comparative Example 1.

[0048] Comparative Example 3 The difference from Example 1 is that the preparation of the composite fermented sauce gel is omitted in step (4), and the composite fermented sauce is fried together with the dried chili peppers, etc. The process of step (4) is modified as follows: Preheat a wok, add cooking oil (the mass ratio of butter and vegetable oil is 2.5:1) and raise the oil temperature to 170°C, add 8% of the mass of the cooking oil of onion, ginger, and garlic and 0.6% of cinnamon, star anise, white cardamom, and bay leaves, stir-fry for 3 minutes, then remove from the pan, lower the oil temperature to 100°C, add 40%, 8%, 4%, and 3% of the traditional fermented bean paste, dried chili, glutinous rice chili, and Sichuan pepper, stir-fry for 2 minutes, turn off the heat, add 1.8% of the mass of the cooking oil of salt and 0.6% of monosodium glutamate and sugar, mix well to obtain the traditional spicy hot pot base.

[0049] Comparative Example 4 The difference from Example 1 is that step (1) and step (2) are omitted, and soybean koji is prepared according to the traditional process and used in the preparation of the composite fermented sauce. The specific preparation method is as follows: Soybeans and water were mixed in a mass ratio of 1:1.2, and soaked at 25°C for 8 h until the soybeans had no wrinkles on the skin and no hard core inside, and could be easily separated when squeezed with water. The soaked soybeans were then steamed for 40 min to obtain pretreated soybeans. The pretreated soybeans were mixed with flour at a mass ratio of 1:0.07, and then 1.2% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.5% of Bacillus licheniformis, and the soybean koji was made at 28 ℃ for 48 h to obtain soybean koji. Prepare sweet paprika and chili fermented pepper according to step (3) of Example 1; Sweet banana, chili fermented rice and soybean koji were mixed in a mass ratio of 1:2.3:0.6, edible salt accounting for 6% of the total mass of sweet banana, chili fermented rice and soybean koji was added, and 0.3%, 0.7% and 0.5% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated, and fermented at 42 ℃ for 120 d to obtain the composite fermented sauce.

[0050] Comparative Example 5 The difference from Example 1 is that the two stages of high pressure treatment in step (2) are eliminated.

[0051] Comparative Example 6 The difference from Example 1 is that the order of the two high-pressure treatments in step (2) is reversed, i.e., the treatment is first performed at a pressure of 60 MPa for 3 min and then at a pressure of 300 MPa for 2 min.

[0052] Comparative Example 7 The difference from Example 1 is that the pressure of the second stage high pressure treatment in step (2) is 70 MPa.

[0053] Comparative Example 8 The difference from Example 1 is that step (1) is eliminated and the red bean extract in step (2) is replaced by an equal amount of water.

[0054] Comparative Example 9 The difference from Example 1 is that the fermentation treatment in step (2) is eliminated, and the pretreated soybeans and red bean liquid are directly filtered after high-pressure treatment, and the red bean liquid is spray-dried to form a powder to replace the baking powder in step (3).

[0055] Comparative Example 10 The difference from Example 1 is that in step (2), Bacillus subtilis is replaced by Bacillus licheniformis.

[0056] Comparative Example 11 The difference from Example 1 is that the preparation of baking powder in step (2) is omitted, and the baking powder in step (3) is replaced by an equal amount of edible salt.

[0057] Test Example 1 Sensory Evaluation The spicy hot pot base of the embodiment and the comparative example was mixed with water at a mass ratio of 1:10 and boiled for 5 min. A sensory evaluation panel consisting of 20 trained food professionals (10 men and 10 women) was selected to conduct sensory evaluation on the boiled spicy hot pot base, observing its color, smelling its odor and tasting it, and evaluating and scoring it from four aspects: color, aroma and taste. The evaluation criteria are shown in Table 1, and the scoring results are shown in Table 2.

[0058] Table 1 Sensory evaluation standard table for spicy hot pot base .

[0059] Table 2 Sensory evaluation results of each group of spicy hot pot base samples .

[0060] According to the sensory evaluation results in Table 2, the spicy hot pot base prepared by the process of the present invention has better sensory quality, and the sensory scores of the embodiments are all above 96 points. Compared with Example 1, the traditional hot pot base of Example 1 and the hot pot base prepared with traditional fermented bean paste in Example 2 have decreased scores in various indicators; in Example 3, the hot pot base prepared by frying the composite fermented sauce with dried chili peppers will have a slight loss of flavor substances during the boiling process, which reduces the aroma and taste of the hot pot base; in Example 4, soybeans are treated by traditional methods, resulting in a darker color and a softer texture after fermentation, the sauce is dark reddish brown as a whole, and the viscosity increases, which greatly reduces the quality of the hot pot base; in Example 5, after the two-stage high-pressure treatment is cancelled, the soybeans are not fully fermented in the subsequent koji making and second fermentation process, the texture is hard, and the surviving enzyme activity affects the rate of the second fermentation, which reduces the quality of the composite fermented sauce, and then leads to a significant decrease in the scores of various indicators of the hot pot base; 6 Replacing the order of the two stages of high pressure also resulted in insufficient fermentation of soybeans; in comparative example 5, increasing the pressure of the second stage of high pressure treatment made the soybeans too soft after fermentation, over-fermented, and the scores of various indicators of the hot pot base were reduced; in comparative example 6, replacing the red bean extract with water not only made it difficult for the soybeans to be fully fermented, but also caused more miscellaneous bacteria to grow during the second fermentation process, resulting in a decrease in the quality of the hot pot base; in comparative example 7, the fermentation steps of soybeans and red bean extracts were cancelled, and in comparative example 8, the strains used for fermentation of soybeans and red bean extracts were changed, both of which affected the fermentation degree of soybeans and the inhibitory effect on miscellaneous bacteria during the second fermentation process; in comparative example 9, replacing the baking powder with an equal amount of edible salt inhibited the growth of miscellaneous bacteria during the second fermentation process, but reduced the flavor and taste of the fermented sauce, resulting in a decrease in the flavor and taste scores of the hot pot base.

[0061] Test Example 2: Determination of flavor substances The spicy hot pot base of the embodiment and the comparative example was mixed with water at a mass ratio of 1:10 and boiled for 5 min. The volatile flavor substances of the boiled soup were measured. The measuring method was as follows: (1) Sample processing Weigh 3.0 g of the above-mentioned cooked hot pot soup into a headspace bottle, put it into the activated thin film microextraction device, seal the bottle cap, put the headspace bottle into a heated shaker, extract at 80°C and 250 r / min for 60 min, and after the extraction, insert the extraction device into a thermal desorption device, analyze at 250°C for 5 min, and then perform GC-MS detection. The GC-MS detection conditions are: GC conditions: HP-5MS quartz column (30 m X 250 μm X 0.25 μm), carrier gas He, flow rate 1 mL / min, injection volume 1 μL, split ratio 20:1. The temperature program is as follows: the column temperature starts at 40°C, maintained for 2 min, then heated to 2500°C at 5°C / min, then maintained at 250°C for 10 min and heated to 280°C; MS conditions: GC-MS interface temperature 250 °C, electron bombardment ion source, electron energy 70 eV, ion temperature 230 °C, quadrupole temperature 150 °C, full scan, scanning range 35-550 m / z, solvent delay time 3 min.

[0062] The mass spectrum information obtained by the above GC-MS is compared with the mass spectrum information of known volatile compounds in the standard mass spectrum database, and a qualitative analysis is performed based on the degree of similarity.

[0063] The results of the quantitative determination of volatile flavor substances in the spicy hot pot base of the embodiment and the comparative example are shown in Table 3.

[0064] Table 3 Determination results of volatile flavor substances in each group of spicy hot pot base .

[0065] According to the experimental results in Table 3, it can be seen that the spicy hot pot base prepared by the process of the present invention has a significantly increased total amount of volatile flavor substances compared to the traditional spicy hot pot base, which is consistent with the aroma index scoring results in the sensory evaluation results of Test Example 1.

[0066] Test Example 3: Test on the aroma change during the cooking process of spicy hot pot base 9 trained food professionals were selected to form a sensory evaluation panel. The spicy hot pot base of the embodiment and the comparative example was mixed with water at a mass ratio of 1:10 and continued to boil. The timing started from the boiling state. The sensory evaluation panel took the soup from the boiled sample every five minutes to evaluate and record the flavor, where "++" means that the flavor is thick and complex, and the fresh flavor is strong; "+" means that the flavor is relatively thick, complex, and the fresh flavor is relatively strong; "-" means that the flavor is weakened and there is a fresh flavor; "--" means that the flavor is significantly weakened, and there is no obvious fresh flavor. The sensory evaluation panel independently evaluated and recorded. When more than half of the assessors gave a different conclusion, the point was an obvious change point. The evaluation results are shown in Table 4.

[0067] Table 4 The results of aroma changes during the cooking process of each group of spicy hot pot base .

[0068] According to the evaluation results in Table 4, the spicy hot pot base prepared by the process of the present invention can still maintain its original flavor when boiled for 40-45 min. Compared with the traditional spicy hot pot base, the boiling time is extended by 1-1.25 times.

[0069] Test Example 4 Determination of physical and chemical indicators The spicy hot pot base of the embodiment and the comparative example was tested for amino acid nitrogen, acid value, peroxide value and aflatoxin B1 indexes, and the methods for testing each index are as follows: Amino acid nitrogen: GB 5009.235-2016 "National Food Safety Standard Determination of Amino Acid Nitrogen in Food"; Acid value: GB 5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Foods"; Peroxide value: GB 5009.227-2023 "National Food Safety Standard - Determination of Peroxide Value in Food"; Aflatoxin B1: GB 5009.22-2016 "National Food Safety Standard - Determination of Aflatoxins Group B and G in Foods".

[0070] The results of the culinary index determination of the spicy hot pot base of the embodiment and the comparative example are shown in Table 5.

[0071] Table 5 Results of culinary chemical index determination of each group of spicy hot pot base .

[0072] According to the experimental results in Table 5, it can be seen that the acid value, peroxide value and aflatoxin B1 indicators of the spicy hot pot base prepared by the process of the present invention all meet the national standards, and compared with the spicy hot pot base prepared by the traditional process, its amino acid nitrogen content is significantly increased, and it has better physical and chemical indicators.

[0073] 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 aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing spicy hot pot soup base, characterized in that: include: The composite fermented sauce is fried and then crushed, a colloidal solution is added for shear mixing, and then dripped into a calcium lactate aqueous solution to form a composite fermented sauce gel; Stir-fry edible oil, dried chili pepper, glutinous chili pepper and Sichuan peppercorn, add compound fermented sauce gel when the oil temperature drops to 35-40°C, mix well to obtain spicy hot pot base; Wherein, the preparation method of the composite fermented sauce is: The red beans are placed in an aqueous solution containing pectinase and glucose oxidase, and after being treated in a constant temperature water bath, the red beans are filtered out to obtain a red bean extract; Soaking soybeans and placing them in red bean extract for two-stage high-pressure treatment, and then inoculating Bacillus subtilis for a first fermentation to obtain pretreated soybeans and fermentation liquid; The fermentation liquid is spray-dried to obtain baking powder; The pretreated soybeans were made into koji, and then mixed with sweet bananas and chili fermented peppers. Fermentation powder was added and inoculated with fusion Weissella, pseudomesentericidal Leuconostoc and Lactobacillus johnsonii for a second fermentation for 120-150 days to obtain a composite fermented sauce.

2. The preparation method according to claim 1, characterized in that The preparation method of the colloidal solution is as follows: chitosan, sodium alginate and pectin are added into water, and the mixture is stirred and dissolved at 55-60°C.

3. The preparation method according to claim 1, characterized in that: The shearing speed is 1500-1800 rpm and the time is 15-20 min.

4. The preparation method according to claim 1, characterized in that: The edible oil is obtained by mixing butter and vegetable oil in a mass ratio of 2-2.2:

1.

5. The preparation method according to claim 1, characterized in that: The mass fractions of the pectinase and glucose oxidase in the aqueous solution are 0.03%-0.05% and 0.02%-0.04% respectively.

6. The preparation method according to claim 1, characterized in that: The temperature of the constant temperature water bath treatment is 40-60°C and the time is 60-80 min.

7. The preparation method according to claim 1, characterized in that: In the two-stage high-pressure treatment, the pressure of the first stage high-pressure treatment is 280-300 MPa, and the time is 2-4 min, and the pressure of the second stage high-pressure treatment is 80-100 MPa, and the time is 6-8 min.

8. The preparation method according to claim 1, characterized in that: The temperature of the first fermentation is 35-37°C and the time is 12-14 hours.

9. The preparation method according to claim 1, characterized in that: The addition amount of the baking powder is 6%-8% of the total mass of the sweet banana, chili fermented rice and soybean koji.

10. The spicy hot pot soup base prepared by the method for preparing the spicy hot pot soup base according to any one of claims 1 to 9.