Fermented radish and chili sauce and preparation method thereof

Abstract

The invention discloses fermented radish and chili sauce and a preparation method thereof, and belongs to the technical field of food seasoning processing. By adding the lactic acid bacteria starter, the raw materials such as the white radish and the red pepper can be fermented within a short time (24-72 hours), and compared with natural fermentation (7-30 days), the fermentation time is greatly shortened; materials of a thallus group and materials of an antibacterial group are grouped and embedded, and then sauce blending is performed, so that the inhibition effect of antibacterial components on lactic acid bacteria is reduced, the total content of active lactic acid bacteria in a product is increased, the sour taste and flavor of the chili sauce are increased, and growth of harmful microorganisms is inhibited. The prepared fermented radish and chili seasoning sauce is unique in fragrance, the faint scent of the white radish and the red chili after fermentation is fused in the sauce fragrance, the spicy taste is appropriate, the salty taste is palatable, the color, aroma and taste are good, the variety of the composite seasoning sauce is enriched, the raw materials are easy to obtain, the production technology is simple, the production cost is low, safety is high, and the fermented radish and chili seasoning sauce is suitable for large-scale popularization.

Description

Technical Field

[0001] The invention relates to the technical field of food seasoning processing, and more particularly to a fermented radish and pepper seasoning sauce and a preparation method thereof. Background Art

[0002] Chili pepper is a vegetable with high nutritional value and health function. In addition to being eaten fresh, it is often processed into chili sauce. Chili sauce can be divided into two types: fermented chili sauce and non-fermented chili sauce. Among them, fermented chili sauce is obtained by crushing the chili pepper, adding salt, monosodium glutamate, white wine and other seasonings, and then fermenting it in a closed container. It is deeply loved by people for its moderate spiciness, fresh flavor, sour and hot refreshing taste, low fat and low sugar. Probiotics such as lactic acid bacteria in chili sauce produce lactic acid during the fermentation process, which not only improves the nutritional value, but also helps to increase the sourness and flavor of the chili sauce, inhibit the growth of harmful microorganisms, extend the shelf life, and maintain the safety of the product.

[0003] However, in the actual production of fermented chili sauce, the sauce has a complex composition and often contains antibacterial components, which inhibit the growth and reproduction of lactic acid bacteria. This reduces the number of live lactic acid bacteria, has an adverse effect on the product, and also increases production costs in disguise.

[0004] Therefore, how to improve the preparation process of fermented chili sauce, reduce the inhibition and interference of antibacterial components on lactic acid bacteria, and increase the total number of active lactic acid bacteria in the product is of great significance to reducing the preparation cost of fermented chili sauce and improving product safety. Summary of the invention

[0005] In view of the above problems, the present invention provides a fermented radish and pepper seasoning sauce and a preparation method thereof.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] A method for preparing fermented radish and chili sauce comprises the following steps:

[0008] (1) Raw material selection and cutting:

[0009] Select fresh, plump white radish, fresh, bright red, uniformly plump chili peppers and red peppers; peel, wash, dry, cut the white radish into strips, add salt to marinate, wash, dry, remove the stems of chili peppers and red peppers, cut into small pieces, wash, dry, peel and cut ginger into small pieces, peel and crush garlic into minced garlic;

[0010] (2) Canning, inoculation and fermentation:

[0011] The method comprises the following steps: placing 25-100 parts of chili pepper segments, 50-200 parts of red pepper segments, 7.5-30 parts of ginger segments, and 50-200 parts of white radish strips into a pasteurized kimchi fermentation tank in sequence, adding 257.75-673.47 parts of lactic acid bacteria kimchi water, covering the fermentation tank, adding water around the lid to seal the lid, and fermenting and culturing the fermentation tank at a constant temperature;

[0012] (3) Solid-liquid separation and crushing:

[0013] After fermentation, separate the solids from the fermented liquid, drain the water, and crush them into garlic paste, which is fermented radish chili sauce;

[0014] (4) Group embedding:

[0015] Mixing fermented radish chili sauce, soybean sauce and chicken essence in a certain weight ratio to obtain mixture A, adding glycerol in an amount of 0.1-5% by weight of mixture A, and mixing to obtain a bacterial group embedding material; mixing minced garlic, tomato sauce, erythritol, garlic powder and brewed soy sauce in a certain weight ratio to obtain mixture B, adding potassium sorbate in an amount of 0.02-0.05% by weight of the total weight of mixture A and B, and mixing, and then adding konjac glucomannan in an amount of 0.1-3.5% by weight of mixture B, and mixing to obtain an antibacterial group embedding material;

[0016] (5) Preparation:

[0017] The bacterial group embedded material and the antibacterial group embedded material obtained in step (4) are mixed at a weight ratio of 2.33-3.67:1 between the mixture A and the mixture B, and the mixture is evenly blended to obtain a fermented radish and pepper seasoning sauce.

[0018] Preferably, the size of the white radish strips in step (1) is 4×1×1 cm.

[0019] Preferably, the salting in step (1) is performed by adding 2-4% by weight of salt to the white radish strips and mixing them evenly, letting them stand for 0.5-1.5 hours, washing away the excess salt attached to the radish strips with warm water, and air-drying them.

[0020] Preferably, in step (1), the chili pepper is cut into segments of 1-2 cm in size; the red pepper is cut into segments of 2-3 cm in size; and the ginger is cut into segments of 1-2 cm in size.

[0021] Preferably, the lactic acid bacteria pickle water in step (2) is prepared by cold boiled water, salt, and lactic acid bacteria starter culture in a weight ratio of 100:(3-5):(0.1-0.12).

[0022] Preferably, the effective bacterial content of the lactic acid bacteria starter is ≥ 1×10 9 cfu / g.

[0023] Preferably, the conditions for the constant temperature fermentation culture in step (2) are: the fermentation temperature is 25-35°C, and the fermentation time is 24-72h.

[0024] Preferably, the crushing condition in step (3) is stirring at 3500 r / min for 5-10 min.

[0025] Preferably, the weight ratio of the fermented radish chili sauce to the soybean paste and chicken essence in step (4) is 5-30:0.2-2:0.3-3.

[0026] Preferably, the weight ratio of the minced garlic, tomato sauce, erythritol, garlic powder and brewed soy sauce in step (4) is 0.5-5:0.5-5:0.3-3:0.1-1:0.1-1.

[0027] Another object of the present invention is to provide a fermented radish and pepper seasoning sauce obtained by the above preparation method, wherein the total lactic acid bacteria content of the seasoning sauce reaches 3.6×10 6 -1.1×10 8 cfu / g.

[0028] It can be seen from the above technical scheme that the present invention discloses a method for preparing a fermented radish and pepper seasoning sauce. By adding a lactic acid bacteria fermentation agent, raw materials such as white radish and red pepper can be fermented in a short period of time (24-72 hours), which greatly shortens the fermentation time compared with natural fermentation (7-30 days); the materials of the bacterial group and the materials of the antibacterial group are grouped and embedded before the sauce is prepared, so as to reduce the inhibitory effect of the antibacterial component on lactic acid bacteria and increase the total content of active lactic acid bacteria in the product. The total content of lactic acid bacteria in the product is 3.6×10 6 cfu / g-1.1×10 8 cfu / g, which is beneficial to increase the sourness and flavor of chili sauce and inhibit the growth of harmful microorganisms.

[0029] The fermented radish and pepper seasoning sauce prepared by the invention has a unique aroma, the aroma of which is blended with the fragrance of fermented white radish and red pepper, the spicy taste is appropriate, the saltiness is appropriate, the color, aroma and taste are excellent, and the variety of the composite seasoning sauce is enriched. The raw materials of the invention are easy to obtain, the production process is simple, the production cost is low, the safety is high, and the invention is suitable for large-scale promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 : Taste profiles of pure chili pepper fermented chili sauce, fermented radish chili sauce, and fermented radish chili sauce detected by electronic tongue. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The reagents involved in the embodiments of the present invention are all purchased from commercial channels, and the methods not mentioned are conventional experimental methods and will not be described in detail here.

[0033] The following reagents are illustrative:

[0034] Soybean paste was purchased from Jinan Yihe Food Co., Ltd.;

[0035] Tomato paste was purchased from COFCO Tunhe Tomato Co., Ltd.;

[0036] Erythritol was purchased from Nanjing Ganzhiyuan Co., Ltd.;

[0037] Brewed soy sauce was purchased from Foshan Haitian Flavoring & Food Co., Ltd.;

[0038] Lactic acid bacteria starter culture was purchased from Beijing Chuanxiu Technology Co., Ltd.

[0039] Example 1

[0040] A method for preparing fermented radish and chili sauce comprises the following steps:

[0041] (1) Select fresh, full-sized white radish, fresh, bright red, uniformly full-sized chili pepper and red pepper; peel, wash, air-dry, cut the white radish into 4×1×1 cm strips, add 4% by weight of salt and mix well, let stand for 0.5 h, rinse the excess salt attached to the radish strips with warm water, and dry; wash, dry, and remove the stems of chili pepper and red pepper, cut the chili pepper into 1-2 cm small segments, and cut the red pepper into 2-3 cm small segments; wash, dry, peel, and cut the ginger into 1-2 cm small segments, and peel and crush the garlic into minced garlic.

[0042] (2) 25 parts of chili pepper segments, 50 parts of red pepper segments, 7.5 parts of ginger segments, and 50 parts of white radish strips were sequentially placed into a pasteurized kimchi fermentation tank (volume 0.45 L), and 257.75 parts of lactic acid bacteria kimchi water (250 parts of boiled water, prepared according to the mass ratio of boiled water, salt, and lactic acid bacteria starter agent of 100:3:0.1) was added. The fermentation tank was covered, water was added around the lid to seal it, and fermentation was cultured at a constant temperature of 25°C for 72 hours.

[0043] (3) After the fermentation is completed, the solids are separated from the fermentation liquid with a colander, drained, and crushed into a garlic paste with a crusher (3500r / min, 5min) to obtain fermented radish chili sauce.

[0044] (4) 5 parts of fermented radish chili sauce, 0.2 parts of soybean paste and 0.3 parts of chicken essence are mixed to obtain mixture A, and 0.1% of the weight of mixture A of glycerol is added, and the mixture is mixed to obtain the embedding material of the bacterial group; 0.5 parts of minced garlic, 0.5 parts of tomato sauce, 0.3 parts of erythritol, 0.1 parts of garlic powder and 0.1 parts of brewed soy sauce are mixed to obtain mixture B, and 0.02% of potassium sorbate accounting for the total weight of mixture A and B is added, and 0.1% of konjac glucomannan accounting for the weight of mixture B is added after mixing, and stirring is performed while adding until mixed, which is the embedding material of the antibacterial group.

[0045] (5) The above-mentioned bacterial group embedded materials and antibacterial group embedded materials are mixed in a weight ratio of 3.67:1 of mixture A to mixture B, and the mixture is evenly blended to obtain a fermented radish and chili seasoning sauce.

[0046] Example 2

[0047] A method for preparing fermented radish and chili sauce comprises the following steps:

[0048] (1) Raw material selection and cutting: select fresh, full-sized white radish, fresh, bright red, uniformly full-sized chili pepper and red pepper; peel the white radish, wash, dry, cut into 4×1×1 cm strips, add 2% by weight of salt and mix well, let stand for 1.5 h, rinse the excess salt attached to the radish strips with warm water, and dry; wash, dry, and remove the stems of chili pepper and red pepper, cut the chili pepper into 1-2 cm small segments, and cut the red pepper into 2-3 cm small segments; wash, dry, peel, and cut the ginger into 1-2 cm small segments, and peel and crush the garlic into minced garlic.

[0049] (2) 50 parts of chili pepper segments, 100 parts of red pepper segments, 15 parts of ginger segments, and 100 parts of white radish strips were sequentially placed into a pasteurized kimchi fermentation tank (volume 0.8 L), and 525.6 parts of lactic acid bacteria kimchi water (500 parts of boiled water, prepared according to the mass ratio of boiled water, salt, and lactic acid bacteria starter agent of 100:5:0.12) were added. The fermentation tank was covered, water was added around the lid to seal it, and fermentation was cultured at a constant temperature of 35°C for 24 hours.

[0050] (3) After the fermentation is completed, the solid matter is separated from the fermentation liquid with a colander, and after draining the water, the solid matter is crushed into a garlic paste with a crusher (3500r / min, 7min) to obtain fermented radish chili sauce.

[0051] (4) 8 parts of fermented radish chili sauce, 0.4 parts of soybean paste and 0.6 parts of chicken essence are mixed to obtain mixture A, and 2.5% of the weight of mixture A of glycerol is added, and the mixture is mixed to obtain the embedding material of the bacterial group; 1 part of minced garlic, 1 part of tomato sauce, 0.6 parts of erythritol, 0.2 parts of garlic powder and 0.2 parts of brewed soy sauce are mixed to obtain mixture B, and 0.03% of the total weight of mixture A and B of potassium sorbate is added, and 1.8% of the weight of mixture B of konjac glucomannan is added after mixing, and stirring is performed until the mixture is mixed, which is the embedding material of the antibacterial group.

[0052] (5) The above-mentioned bacterial group embedded materials and antibacterial group embedded materials are mixed in a weight ratio of mixture A to mixture B of 3:1, and the mixture is evenly blended to obtain a fermented radish and pepper seasoning sauce.

[0053] Example 3

[0054] A method for preparing fermented radish and chili sauce comprises the following steps:

[0055] (1) Raw material selection and cutting: select fresh, full-sized white radish, fresh, bright red, uniformly full-sized chili pepper and red pepper; peel the white radish, wash, dry, cut into 4×1×1 cm strips, add 3% by weight of salt and mix well, let stand for 1 hour, rinse the excess salt attached to the radish strips with warm water, and dry; wash, dry, and remove the stems of chili pepper and red pepper, cut the chili pepper into 1-2 cm small segments, and cut the red pepper into 2-3 cm small segments; wash, dry, peel, and cut the ginger into 1-2 cm small segments, and peel and crush the garlic into minced garlic.

[0056] (2) 100 parts of chili pepper segments, 200 parts of red pepper segments, 30 parts of ginger segments, and 200 parts of white radish strips were sequentially placed into a pasteurized kimchi fermentation tank (volume 1.2 L), and 673.47 parts of lactic acid bacteria kimchi water (650 parts of boiled water, prepared according to the mass ratio of boiled water, salt, and lactic acid bacteria starter agent of 100:3.5:0.11) were added. The fermentation tank was covered, water was added around the lid to seal it, and fermentation was cultured at a constant temperature of 30°C for 60 hours.

[0057] (3) After fermentation, separate the solids from the fermentation liquid with a colander, drain the water, and crush it into garlic paste with a crusher (3500r / min, 10min), thereby obtaining fermented radish chili sauce.

[0058] (4) Mix 30 parts of fermented radish chili sauce, 2 parts of soybean paste and 3 parts of chicken essence to obtain mixture A, then add 5% of the weight of mixture A in glycerol, and mix to obtain the bacterial group embedding material; mix 5 parts of minced garlic, 5 parts of tomato sauce, 3 parts of erythritol, 1 part of garlic powder and 1 part of brewed soy sauce to obtain mixture B, then add 0.05% of the total weight of mixture A and B in potassium sorbate, and then add 3.5% of the weight of mixture B in konjac glucomannan, stirring while adding until mixed, to obtain the antibacterial group embedding material.

[0059] (5) The above-mentioned bacterial group embedded materials and antibacterial group embedded materials are mixed in a weight ratio of mixture A to mixture B of 2.33:1, and the mixture is evenly blended to obtain a fermented radish and chili seasoning sauce.

[0060] Comparative Example 1

[0061] Step (4) directly mix and evenly blend the fermented radish chili sauce, soybean paste, chicken essence, minced garlic, tomato sauce, erythritol, garlic powder, brewed soy sauce and potassium sorbate according to the weight proportions of Example 1, and the remaining steps are the same as those of Example 1 to obtain a seasoning sauce.

[0062] Comparative Example 2

[0063] Step (4) directly mix and evenly blend the fermented radish chili sauce, soybean paste, chicken essence, minced garlic, tomato sauce, erythritol, garlic powder, brewed soy sauce and potassium sorbate according to the weight proportions of Example 2, and the remaining steps are the same as those of Example 2 to obtain a seasoning sauce.

[0064] Comparative Example 3

[0065] Step (4) directly mix and evenly blend the fermented radish chili sauce, soybean paste, chicken essence, minced garlic, tomato sauce, erythritol, garlic powder, brewed soy sauce and potassium sorbate according to the weight proportions of Example 3, and the remaining steps are the same as those of Example 3 to obtain a seasoning sauce.

[0066] The total lactic acid bacteria content of the seasoning sauces prepared in Examples 1-3 and Comparative Examples 1-3 was detected. The results of each group are shown in

[0067] Table 1.

[0068]

[0069] It can be seen from Table 1 that under the same raw material components, when prepared, the total lactic acid bacteria content of the seasoning sauce prepared by the grouped embedding of the present invention is higher than the total lactic acid bacteria content of the seasoning sauce prepared by directly mixing and preparing the various materials in the comparative example.

[0070] Comparative Example 4

[0071] The raw materials of Example 3 are omitted except for white radish, and the remaining step parameters are the same as steps (1) to (3) of Example 3 to prepare pure chili fermented chili sauce.

[0072] The fermented radish chili sauce obtained in Example 3, the pure chili fermented chili sauce prepared in Comparative Example 4 (fermented chili sauce without adding white radish), and the fermented radish chili sauce obtained in step (3) of Example 3 (without the grouping, embedding and blending steps) were subjected to sensory evaluation by 10 professionals engaged in food research. The results are shown in Table 2.

[0073]

[0074]

[0075] From the sensory evaluation results shown in Table 2, it can be seen that the fermented radish chili sauce prepared according to the present invention has a prominent umami taste, moderate saltiness and spiciness, good taste, and attractive aroma. It is superior to the other two in smell, taste and state, and the color of this product is not much different from that of pure chili fermented chili sauce and fermented radish chili sauce.

[0076] The electronic tongue device was used to verify the artificial sensory taste results of the pure pepper fermented chili sauce, fermented radish chili sauce and fermented radish chili seasoning sauce. The electronic tongue test results are as follows: Figure 1 shown.

[0077] Depend on Figure 1 The electronic tongue test results shown show that the umami taste (Umami) of the fermented radish chili sauce produced according to the present invention is significantly higher than that of pure chili fermented chili sauce and fermented radish chili sauce, which is consistent with the results of the sensory evaluation.

[0078] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0079] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing fermented radish and pepper sauce, characterized in that: The following steps are involved: (1) Raw material selection and cutting: Select fresh, plump white radish, fresh, bright red, uniformly plump chili peppers and red peppers; peel, wash, dry, cut the white radish into strips, add salt to marinate, wash, dry, remove the stems of chili peppers and red peppers, cut into small pieces, wash, dry, peel and cut ginger into small pieces, peel and crush garlic into minced garlic; (2) Canning, inoculation and fermentation: The method comprises the following steps: placing 25-100 parts of chili pepper segments, 50-200 parts of red pepper segments, 7.5-30 parts of ginger segments, and 50-200 parts of white radish strips into a pasteurized kimchi fermentation tank in sequence, adding 257.75-673.47 parts of lactic acid bacteria kimchi water, covering the fermentation tank, adding water around the lid to seal the lid, and fermenting and culturing the fermentation tank at a constant temperature; (3) Solid-liquid separation and crushing: After fermentation, separate the solids from the fermentation liquid, drain the water, and crush them into garlic paste to obtain fermented radish chili sauce; (4) Group embedding: Mixing fermented radish chili sauce, soybean sauce and chicken essence in a certain weight ratio to obtain mixture A, adding glycerol in an amount of 0.1-5% by weight of mixture A, and mixing to obtain a bacterial group embedding material; mixing minced garlic, tomato sauce, erythritol, garlic powder and brewed soy sauce in a certain weight ratio to obtain mixture B, adding potassium sorbate in an amount of 0.02-0.05% by weight of the total weight of mixture A and B in sequence, and mixing, and then adding konjac glucomannan in an amount of 0.1-3.5% by weight of mixture B, and mixing to obtain an antibacterial group embedding material; (5) Preparation: The bacterial group embedded material and the antibacterial group embedded material obtained in step (4) are mixed at a weight ratio of 2.33-3.67:1 between the mixture A and the mixture B, and the mixture is evenly blended to obtain a fermented radish and pepper seasoning sauce.

2. The method for preparing a fermented radish and chili sauce according to claim 1, characterized in that: The size of the white radish strips in step (1) is 4×1×1 cm; The salting step is to add 2-4% by weight of salt to the white radish strips and mix them evenly, let them stand for 0.5-1.5 hours, then rinse the excess salt attached to the radish strips with warm water and dry them in the air; The size of the chili pepper segments is 1-2 cm; The size of the red pepper segments is 2-3 cm; The size of the ginger segments is 1-2 cm.

3. The method for preparing a fermented radish and chili sauce according to claim 1, characterized in that: The lactic acid bacteria pickle water in step (2) is prepared by cold boiled water, salt and lactic acid bacteria starter in a weight ratio of 100:(3-5):(0.1-0.12).

4. The method for preparing a fermented radish and chili sauce according to claim 3, characterized in that: The effective bacterial content of lactic acid bacteria starter is ≥1×10 9 cfu / g.

5. The method for preparing a fermented radish and chili sauce according to claim 1, characterized in that: The conditions of the constant temperature fermentation culture in step (2) are: the fermentation temperature is 25-35°C and the fermentation time is 24-72h.

6. The method for preparing a fermented radish and chili sauce according to claim 1, characterized in that: The crushing condition in step (3) is stirring at 3500r / min for 5-10min.

7. The method for preparing a fermented radish and chili sauce according to claim 1, characterized in that: The weight ratio of the fermented radish chili sauce to the soybean paste and chicken essence in step (4) is 5-30:0.2-2:0.3-3.

8. The method for preparing a fermented radish and chili sauce according to claim 1, characterized in that: The weight ratio of the minced garlic, tomato sauce, erythritol, garlic powder and brewed soy sauce in step (4) is 0.5-5:0.5-5:0.3-3:0.1-1:0.1-1.

9. The fermented radish and chili sauce obtained according to any one of claims 1 to 8, characterized in that: The total lactic acid bacteria content reached 3.6×10 6 -1.1×10 8 cfu / g.

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