Method for step-by-step fermentation of chopped chilli sauce by using mixed strains

Abstract

The invention relates to the technical field of seasonings, and discloses a method for step-by-step fermentation of chopped chilli sauce by using mixed strains, which comprises the following steps: mixing chilli, lactic acid bacteria and acetic acid bacteria to serve as a fermentation raw material for primary fermentation: sequentially performing aerobic fermentation, anaerobic fermentation and aerobic fermentation to obtain a primary fermentation product; after the primary fermentation is finished, bifidobacterium is added into the primary fermentation product for final fermentation, and the finished chopped chilli sauce is obtained. The final fermentation is anaerobic fermentation; wherein the total time of the primary fermentation and the final fermentation is not more than 8 days. Through the innovative step-by-step fermentation process, strain combination and fine control, the flavor complexity and layering sense of the chopped chilli sauce are improved, and more flexibility is provided in the aspects of health and flavor regulation.

Description

Technical Field

[0001] The invention relates to the technical field of seasonings, and in particular to a method for fermenting chopped pepper sauce in steps by using mixed strains. Background Art

[0002] In the traditional production process of chopped pepper sauce, fermentation mainly relies on microorganisms in the natural environment. This reliance often makes the fermentation process difficult to control, resulting in fluctuations in product quality and inconsistency. In addition, due to the lack of scientific fermentation technology and standardized operating procedures, the flavor and taste of chopped pepper sauce are difficult to guarantee, and differences between batches often occur. At present, most fermentation technologies mainly rely on naturally existing microbial strains or a single strain to carry out the fermentation process. This practice often leads to insufficient stability of fermented products and a single flavor. Since the fermentation process of natural strains is greatly affected by environmental factors such as temperature, humidity, pH value, etc., fluctuations in these factors may have an adverse effect on the fermentation process, thereby affecting the quality of the final product. In addition, the fermentation of a single strain can often only produce limited metabolites, which limits the diversity of the flavor and aroma of the fermented product, making the product lack layering and complexity in taste and flavor.

[0003] Therefore, it is particularly important to develop a controllable, stable fermentation method that can significantly improve the quality of chopped pepper sauce, which can not only ensure the stability and consistency of product quality, but also improve the flavor and taste of the product. Summary of the invention

[0004] In view of this, the present invention proposes a method for fermenting chopped pepper sauce in steps using mixed strains, aiming to overcome the deficiencies in the prior art and provide a controllable, stable fermentation method that can significantly improve the quality of chopped pepper sauce. The present invention achieves precise control of the fermentation process by introducing different mixed strains in steps, thereby ensuring the stability and consistency of product quality.

[0005] The present invention provides a method for fermenting chopped pepper sauce in steps by using mixed strains, comprising:

[0006] The pepper, lactic acid bacteria and acetic acid bacteria are mixed and used as fermentation raw materials for primary fermentation, wherein the primary fermentation is aerobic fermentation, anaerobic fermentation and aerobic fermentation in sequence to obtain a primary fermentation product;

[0007] After the primary fermentation is completed, bifidobacteria are added to the primary fermentation product for final fermentation to obtain a finished chopped pepper sauce; the final fermentation is anaerobic fermentation;

[0008] Wherein, the total time of the initial fermentation and the final fermentation does not exceed 8 days.

[0009] Preferably, based on 1 kg of pepper, the initial addition amount of the lactic acid bacteria is 10 7 -10 8 CFU / g, the initial addition amount of the acetic acid bacteria is 10 6 -10 7 CFU / g.

[0010] Preferably, pepper, lactic acid bacteria and acetic acid bacteria are mixed and used as fermentation raw materials for primary fermentation, wherein the primary fermentation is aerobic fermentation, anaerobic fermentation and aerobic fermentation in sequence, and when the primary fermentation product is obtained, the method comprises:

[0011] Aerobically ferment the fermentation raw materials for 6-12 hours at 29±2°C with air circulation to obtain a primary fermentation product;

[0012] Anaerobic fermentation of the primary fermentation product for 3-5 days at 22±2° C. and in the absence of oxygen to obtain a secondary fermentation product;

[0013] The secondary fermentation product is subjected to aerobic fermentation for 12-24 hours at 26±2° C. with air circulation to obtain the primary fermentation product.

[0014] Preferably, the pepper is chili pepper

[0015] Preferably, based on 1 kg of pepper, the initial addition amount of the bifidobacterium is 10 7 -10 8 CFU / g.

[0016] Preferably, after the primary fermentation is completed, bifidobacteria are added to the primary fermentation product for final fermentation to obtain a finished chopped pepper sauce, comprising:

[0017] The primary fermentation product is subjected to anaerobically fermentation for 2-3 days at 22±2° C. in an anaerobic condition to obtain a finished chopped pepper sauce.

[0018] Preferably, when pepper, lactic acid bacteria and acetic acid bacteria are mixed for primary fermentation, the fermentation raw materials also include salt, garlic and ginger;

[0019] The added amount of salt is 1%-3% of the total weight of the pepper, and the total added amount of garlic and ginger is 1%-3% of the total weight of the pepper.

[0020] Preferably, when pepper, lactic acid bacteria and acetic acid bacteria are mixed for primary fermentation, the fermentation raw material also includes sucrose;

[0021] The added amount of the sucrose does not exceed 1% of the total weight of the pepper.

[0022] Preferably, the sucrose is white granulated sugar.

[0023] The present invention also provides a chopped pepper sauce, which is prepared according to the above-mentioned method of fermenting the chopped pepper sauce in steps using mixed strains.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. Improve the flavor and taste of chopped pepper sauce. By introducing different mixed strains in steps, the microbial metabolites in the fermentation process are more abundant and diverse, thus giving the chopped pepper sauce a more unique flavor and better taste.

[0026] 2. Enhanced the nutritional value of chopped pepper sauce. Beneficial microorganisms such as lactic acid bacteria and bifidobacteria can produce a variety of active substances beneficial to the human body during the fermentation process, such as vitamins, amino acids and peptides, thereby improving the nutritional value of chopped pepper sauce.

[0027] 3. Improved product stability. By precisely controlling the temperature, time and oxygen conditions during the fermentation process, the stability and consistency of the fermentation process are ensured, so that the quality of each batch of products is maintained at a high level.

[0028] 4. Shortened production cycle. The total fermentation time of the present invention does not exceed 8 days, which greatly shortens the production cycle, improves production efficiency and reduces production costs compared with traditional fermentation methods.

[0029] 5. Conducive to environmental protection and sustainable development. The fermentation method of the present invention generates less waste during the production process, and the fermentation raw materials are mainly natural agricultural products, which meets the requirements of green production and is conducive to environmental protection and sustainable development.

[0030] In summary, the method of fermenting chopped pepper sauce in steps using mixed strains of the present invention not only improves the quality and nutritional value of the product, but also has the advantages of high production efficiency, low cost, and environmental protection, and has good market application prospects. DETAILED DESCRIPTION

[0031] The exemplary embodiments of the present disclosure will be described in more detail below. Although the exemplary embodiments of the present disclosure are shown below, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present disclosure and to be able to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. The present invention will be described in detail below in conjunction with the embodiments.

[0032] The pepper used in the following examples is commercially available chili pepper.

[0033] The strains and raw materials used in the following examples are all commercially available.

[0034] Example 1

[0035] The raw materials are only chili pepper, lactic acid bacteria, acetic acid bacteria and bifidobacterium.

[0036] First, select fresh and ripe peppers, clean them, remove the pepper stems and seeds, and then cut the peppers into small pieces for mixing and fermentation. Next, weigh a certain amount of lactic acid bacteria and acetic acid bacteria, according to 10 grams of pepper for 1 kilogram. 8 CFU / g lactic acid bacteria and 10 6 Place the mixed peppers and bacteria in a fermentation tank, ensure air circulation in the fermentation tank, control the temperature at 29±2℃, and perform aerobic fermentation for 6 hours.

[0037] After the fermentation is completed, the temperature in the fermentation tank is adjusted to 22±2°C, and an anaerobic environment is ensured for 5 days of anaerobic fermentation. Subsequently, the temperature is adjusted to 26±2°C again, and a second aerobic fermentation is carried out for 12 hours under air circulation conditions to obtain the primary fermentation product.

[0038] After the initial fermentation, 1 kg of pepper corresponds to 10 7 CFU / g ratio of Bifidobacterium was added for final fermentation. The fermentation tank was placed under anaerobic conditions at 22±2°C for anaerobic fermentation for 2 days to finally obtain the finished chopped pepper sauce.

[0039] Example 2

[0040] The raw materials are chili pepper, lactic acid bacteria, acetic acid bacteria, bifidobacterium, salt, garlic and ginger.

[0041] First, select fresh and ripe peppers, clean them, remove the pepper stems and seeds, and then cut the peppers into small pieces for mixing and fermentation. Next, weigh a certain amount of lactic acid bacteria and acetic acid bacteria, according to 10 grams of pepper for 1 kilogram. 8 CFU / g lactic acid bacteria and 10 6 At the same time, prepare salt, garlic and ginger, chop them into fine pieces to ensure easy mixing.

[0042] Mix pepper, lactic acid bacteria, acetic acid bacteria, salt, garlic and ginger evenly, and put them into a fermentation tank. Ensure air circulation in the fermentation tank, control the temperature at 29±2℃, and perform aerobic fermentation for 12 hours. After fermentation is completed, adjust the temperature in the fermentation tank to 22±2℃, and ensure an anaerobic environment for 3 days of anaerobic fermentation. Subsequently, adjust the temperature to 26±2℃ again, and perform a second aerobic fermentation for 24 hours under air circulation to obtain the primary fermentation product.

[0043] After the initial fermentation, 1 kg of pepper corresponds to 10 7CFU / g ratio of Bifidobacterium was added for final fermentation. The fermentation tank was placed under anaerobic conditions at 22±2°C for 3 days to obtain the finished chopped pepper sauce.

[0044] Example 3

[0045] The raw materials are chili pepper, lactic acid bacteria, acetic acid bacteria, bifidobacterium and white sugar.

[0046] First, select fresh and ripe peppers, clean them, remove the pepper stems and seeds, and then cut the peppers into small pieces for mixing and fermentation. Next, weigh a certain amount of lactic acid bacteria and acetic acid bacteria, according to 10 grams of pepper for 1 kilogram. 7 CFU / g lactic acid bacteria and 10 6 At the same time, prepare an appropriate amount of white sugar, ensuring that the amount added does not exceed 1% of the total weight of the peppers.

[0047] Mix the pepper, lactic acid bacteria, acetic acid bacteria and white sugar evenly and put them into a fermentation tank. Ensure that the air in the fermentation tank is well circulated and the temperature is controlled at 29±2℃ for aerobic fermentation for 8 hours. After the fermentation is completed, adjust the temperature in the fermentation tank to 22±2℃ and ensure an anaerobic environment for 4 days of anaerobic fermentation. Subsequently, adjust the temperature to 26±2℃ again and carry out a second aerobic fermentation for 12 hours under air circulation to obtain the primary fermentation product.

[0048] After the initial fermentation, 1 kg of pepper corresponds to 10 8 CFU / g ratio of Bifidobacterium was added for final fermentation. The fermentation tank was placed under anaerobic conditions at 22±2°C for anaerobic fermentation for 2 days to finally obtain the finished chopped pepper sauce.

[0049] Example 4

[0050] The raw materials are chili pepper, lactic acid bacteria, acetic acid bacteria, bifidobacterium, salt, garlic, ginger and white sugar.

[0051] First, select fresh and ripe peppers, clean them, remove the pepper stems and seeds, and then cut the peppers into small pieces for mixing and fermentation. Next, weigh a certain amount of lactic acid bacteria and acetic acid bacteria, according to 10 grams of pepper for 1 kilogram. 7 CFU / g lactic acid bacteria and 10 6 At the same time, prepare salt, garlic, ginger and sugar, cut them into fine powder or granules respectively, and ensure that they are easy to mix evenly.

[0052] Mix pepper, lactic acid bacteria, acetic acid bacteria, salt, garlic, ginger and white sugar evenly, and put them into a fermentation tank. Ensure air circulation in the fermentation tank, control the temperature at 29±2℃, and perform aerobic fermentation for 8 hours. After fermentation is completed, adjust the temperature in the fermentation tank to 22±2℃, and ensure an anaerobic environment for 3 days of anaerobic fermentation. Subsequently, adjust the temperature to 26±2℃ again, and perform a second aerobic fermentation for 16 hours under air circulation to obtain the primary fermentation product.

[0053] After the initial fermentation, 1 kg of pepper corresponds to 10 8 CFU / g ratio of Bifidobacterium was added for final fermentation. The fermentation tank was placed under anaerobic conditions at 22±2°C for anaerobic fermentation for 2 days to finally obtain the finished chopped pepper sauce.

[0054] Comparative Example 1 (lactic acid bacteria fermentation only):

[0055] Ingredients: chili pepper, lactic acid bacteria, salt, garlic, ginger, and white sugar (acetic acid bacteria and bifidobacteria are not used).

[0056] The specific steps are basically the same as those in Example 4: aerobic fermentation for 8 hours (29±2°C); anaerobic fermentation for 3 days (22±2°C); and aerobic fermentation for 16 hours (26±2°C); no final fermentation is required.

[0057] Comparative Example 2 (acetic acid bacteria fermentation only):

[0058] Ingredients: chili pepper, acetic acid bacteria, salt, garlic, ginger, and white sugar (lactic acid bacteria and bifidobacteria are not used).

[0059] The specific steps are basically the same as those in Example 4: aerobic fermentation for 8 hours (29±2°C); anaerobic fermentation for 3 days (22±2°C); and aerobic fermentation for 16 hours (26±2°C); no final fermentation is required.

[0060] Comparative Example 3 (Bifidobacterium fermentation only):

[0061] Ingredients: chili pepper, bifidobacterium, salt, garlic, ginger, and white sugar (lactic acid bacteria and acetic acid bacteria are not used).

[0062] The specific steps are basically the same as those in Example 4: aerobic fermentation for 8 hours (29±2°C); anaerobic fermentation for 3 days (22±2°C); and aerobic fermentation for 16 hours (26±2°C); no final fermentation is required.

[0063] Comparative Example 4

[0064] Fermentation by common methods on the market (no probiotics, only natural fermentation)

[0065] The raw materials are chili, salt, garlic and ginger.

[0066] Select fresh and ripe peppers, wash them, remove the stems and seeds, and cut them into small pieces.

[0067] Add 30 grams of salt for every kilogram of chili pepper, as well as appropriate amounts of garlic and ginger, and put them into the fermentation tank.

[0068] After the fermentation tank is sealed, it is placed in a natural environment and fermented at room temperature for 7 days. During this period, the growth of the bacteria is not controlled and the fermentation relies on the natural bacteria in the environment.

[0069] Test Example 1

[0070] The flavor substances of the finished chopped pepper sauces prepared in Examples 1-4 and Comparative Examples 1-4 were identified:

[0071] First, the finished chopped pepper sauce prepared in each embodiment was analyzed for flavor substances using gas chromatography-mass spectrometry (GC-MS). An appropriate amount of chopped pepper sauce sample was taken, pretreated, and injected into a chromatograph for separation. The separated compounds were identified by a mass spectrometer, and the mass spectra of each compound were obtained, and compared with the standard spectral library to determine its chemical structure.

[0072] Table 1

[0073] Example / Comparative Example Organic acid (lactic acid) Esters (ethyl acetate) Carbohydrate metabolites (gluconic acid) Example 1 3200 75 450 Example 2 2900 90 430 Example 3 3100 65 470 Example 4 3000 80 440 Comparative Example 1 2800 30 420 Comparative Example 2 2600 70 410 Comparative Example 3 2100 55 400 Comparative Example 4 1500 50 300

[0074] As can be seen from the results in Table 1, the contents of organic acid (lactic acid), esters (ethyl acetate) and sugar metabolites (gluconic acid) in the finished chopped pepper sauce prepared in Examples 1-4 using co-fermentation of lactic acid bacteria, acetic acid bacteria and bifidobacteria are higher than those in Comparative Examples 1-3 using only a single strain of bacteria for fermentation, and Comparative Example 4 without using probiotics. This shows that composite strain fermentation can more effectively promote the generation of flavor substances in chili sauce, thereby improving the flavor quality of chopped pepper sauce.

[0075] The results show that the main flavor substances detected in the finished chopped pepper sauce prepared in Examples 1-4 and Comparative Examples 1-4 include acetic acid, ethyl acetate and gluconic acid. In Example 1, the content of acetic acid is the highest, reaching 3200, which is significantly higher than other examples and comparative examples. This may be because lactic acid bacteria produce a large amount of lactic acid in the aerobic fermentation stage, and lactic acid is further converted into acetic acid, thereby increasing the content of acetic acid. As an ester compound, ethyl acetate has the highest content in Example 2, which is 90, which may be related to the metabolic activity of acetic acid bacteria in the anaerobic fermentation stage. Gluconic acid, as a carbohydrate metabolite, has the highest content in Example 3, which is 470, indicating that bifidobacteria may promote the conversion of carbohydrate substances in the final fermentation stage. On the whole, composite bacterial fermentation can not only improve the flavor quality of chopped pepper sauce, but also increase the types and contents of flavor substances, thereby providing consumers with a richer and unique taste experience. In Example 4, the content of ethyl acetate is 80, which is lower than that of Example 2, but still higher than that of other examples and comparative examples. This shows that acetic acid bacteria plays a key role in the fermentation process of composite bacteria, and its metabolites have a significant effect on the flavor of chopped pepper sauce. In addition, the content of gluconic acid is 440, which is lower than that of Example 3, but higher than that of Comparative Examples 1-4, indicating that bifidobacteria also play an important role in the fermentation of composite bacteria, promoting the conversion of carbohydrates and the production of flavor substances.

[0076] Based on the results of Examples 1-4, it can be seen that composite bacterial fermentation can not only improve the flavor quality of chopped pepper sauce, but also increase the types and contents of flavor substances.

[0077] In addition, in Example 2, due to the addition of salt, garlic and ginger, the flavor substances are more abundant. In addition to organic acids and ester compounds, unique flavor components such as allicin and gingerol are also detected. These components make the chopped pepper sauce more spicy and fragrant.

[0078] In Example 3, white sugar was added, so that in addition to organic acids and ester compounds, some sugar decomposition products were detected in the flavor substances, such as furfural, 5-hydroxymethylfurfural, etc. These compounds bring caramel and roasted flavors to the chopped pepper sauce.

[0079] Example 4 combines the characteristics of Example 2 and Example 3, and has the richest variety of flavor substances. In addition to detecting organic acids, ester compounds, allicin, gingerol and sugar decomposition products, some amino acid decomposition products such as alanine and glutamic acid were also found. These amino acid decomposition products provide more complex umami and layered taste for the chopped pepper sauce.

[0080] Based on the above analysis, the finished chopped pepper sauce prepared in Example 4 has the best performance in flavor, not only with sour, fruity, spicy and caramel flavors, but also with rich umami and layered taste. This shows that in the production process of chopped pepper sauce, the reasonable addition of lactic acid bacteria, acetic acid bacteria, bifidobacteria, and auxiliary materials such as salt, garlic, ginger and white sugar can significantly improve the flavor quality of the product.

[0081] The types and contents of flavor substances in the finished chopped pepper sauce prepared by fermentation of a single strain in Comparative Examples 1-3 are not as good as those in the examples of fermentation of composite strains. This may be because when a single strain is fermented, the metabolic pathway of the strain is relatively single, and it is not possible to produce more types of flavor substances through the combined action of multiple metabolic pathways as in the fermentation of composite strains. In addition, when a single strain is fermented, it may not be able to fully decompose the various nutrients in the raw materials, resulting in limited production of flavor substances.

[0082] Although comparative example 4 uses composite bacterial strains for fermentation, the types and contents of its flavor substances are also significantly lower than those of example 4 because no auxiliary materials such as salt, garlic, ginger and white sugar are added. This shows that in addition to the selection of bacterial strains, the addition of auxiliary materials is also an important factor affecting the flavor quality of chopped pepper sauce. The addition of auxiliary materials such as salt, garlic, ginger and white sugar can not only enrich the flavor substances of chopped pepper sauce, but also produce new flavor substances through interaction with bacterial strains, further improving the flavor quality of chopped pepper sauce.

[0083] In summary, the flavor quality of chopped pepper sauce can be significantly improved by rationally selecting strains and adding appropriate auxiliary materials. Composite strain fermentation combined with the use of auxiliary materials is an effective way to improve the flavor quality of chopped pepper sauce.

[0084] Test Example 2

[0085] The quality sensory evaluation of the finished chopped pepper sauces prepared in Examples 1-4 and Comparative Examples 1-4 was performed.

[0086] 1. Example 1: Using only pepper, lactic acid bacteria, acetic acid bacteria and bifidobacteria

[0087] Features: No seasoning (such as salt or sugar) is added during this fermentation process, relying only on the fermentation ability of the bacteria and the natural ingredients of the pepper.

[0088] Flavor: Due to the lack of salt seasoning, the natural flavor of the pepper is more prominent. The acidity comes from the metabolites of lactic acid bacteria and acetic acid bacteria. The overall taste may be sour and not too salty.

[0089] Texture: Since there is no interference from other ingredients, the texture of chopped pepper is relatively pure, retaining the crispness and granularity of the pepper itself, highlighting the natural taste of the pepper.

[0090] Flavor balance: It has a stronger sour taste and weaker saltiness and other aromas, which makes it a basic sauce that can be freely combined with condiments such as soy sauce, vinegar, sugar, and minced garlic. It is suitable for making sauces with complex flavors to meet the seasoning needs of different dishes.

[0091] 2. Example 2: Adding salt, garlic and ginger

[0092] Features: The addition of salt promotes moderate bacterial activity and adjusts the overall flavor of the pepper. The addition of garlic and ginger further increases the aroma and spiciness.

[0093] Flavor: The taste of this chopped pepper sauce is richer and more harmonious. The regulating effect of salt can inhibit the activity of some over-fermented bacteria and control the sour taste, while garlic and ginger provide a unique aroma and slightly spicy feeling.

[0094] Texture: The texture is more delicate because salt can promote the release of water, improve the balance of the fermentation liquid, and make the texture of the pepper more uniform.

[0095] Stability: Due to the preservative effect of salt, this chopped pepper sauce has a longer shelf life after fermentation.

[0096] 3. Example 3: Adding white sugar

[0097] Features: White sugar provides an additional carbon source, which can promote the rapid proliferation of lactic acid bacteria and acetic acid bacteria and produce more lactic acid and acetic acid.

[0098] Flavor: The addition of sweetness neutralizes part of the sourness, making the chopped pepper sauce more balanced and milder. The organic acids produced by sugar fermentation can further enrich the flavor of the sauce.

[0099] Texture: Due to the addition of sugar, the texture of the chopped pepper sauce is softer and more delicate, the water distribution is more even, and the sauce is more viscous.

[0100] Preservability: Sugar is not only an energy source for fermentation, but also acts as a preservative to a certain extent. Therefore, this chopped pepper sauce has better stability.

[0101] 4. Example 4: Adding salt, garlic, ginger and white sugar

[0102] Features: This combination provides a complete fermentation environment. Salt regulates the activity of the bacteria, garlic and ginger provide aroma, and sugar provides additional carbon source for the fermentation bacteria.

[0103] Flavor: This chopped pepper sauce has the most complex and balanced flavor, with salt, garlic and ginger, a slight sweetness from sugar, and moderate sourness.

[0104] Texture: The texture is the most delicate and soft. The combination of water and sugar during the fermentation process makes the sauce more uniform and has a strong viscosity.

[0105] Flavor stability: Since this chopped pepper sauce integrates a variety of seasonings, it has rich flavor layers, and the taste can remain stable in the later stage of fermentation, and it has the potential for long-term storage.

[0106] 5. Comparative Example 1: Only lactic acid bacteria were used for fermentation, without adding acetic acid bacteria and bifidobacteria.

[0107] Flavor: The sour taste of chopped pepper sauce mainly comes from lactic acid bacteria fermentation, and the sour taste is obvious and relatively simple. No salt, sugar or other condiments are added, and the overall flavor is relatively light and lacks diversity. The natural fragrance of the pepper is highlighted, but the overall layering is insufficient.

[0108] Texture: The texture of the chopped pepper sauce is relatively rough and the moisture content is relatively moderate, but due to the lack of salt regulation, the chopped pepper has a harder taste and is not easy to ferment evenly during the fermentation process.

[0109] Flavor balance: The sour taste is rather monotonous, lacking the harmony of other flavors, especially the lack of saltiness and umami, which makes the overall flavor relatively thin. It is suitable as a sour base and can be further seasoned according to personal taste.

[0110] 6. Comparative Example 2: Only acetic acid bacteria was used for fermentation, and lactic acid bacteria and bifidobacteria were not added.

[0111] Flavor: The main flavor is the sourness from acetic acid fermentation, similar to the aroma of vinegar. The sourness is relatively mild but not as prominent as the sourness from lactic acid fermentation. Since there is no seasoning, the natural flavor of the chili is more obvious, but the overall complexity is lacking.

[0112] Texture: The texture of the chopped pepper is relatively dry, and the moisture distribution is uneven. The fermented chopped pepper is hard and lacks a soft taste, and the fermentation of acetic acid bacteria itself does not significantly improve the texture.

[0113] Flavor balance: Compared with lactic acid fermentation, acetic acid fermentation brings a milder sour taste, but the overall flavor is still relatively monotonous, lacking saltiness and other aromas. It is suitable for use in dishes that require acetic acid flavor.

[0114] 7. Comparative Example 3: Only bifidobacteria were used for fermentation without adding lactic acid bacteria and acetic acid bacteria.

[0115] Flavor: Due to the characteristics of bifidobacterium fermentation, the sour taste of chopped pepper sauce is weaker, and it is more of a slight sour aroma after fermentation. The acidity is significantly lower than that of chopped pepper sauce fermented by lactic acid bacteria and acetic acid bacteria. Due to the lack of salt and sugar, the overall taste is light.

[0116] Texture: Bifidobacterium fermentation did not significantly improve the texture of the chopped pepper sauce. The pepper still maintained its original granular texture and lacked softness. The chopped pepper was hard and the water distribution was uneven.

[0117] Flavor balance: The chopped pepper sauce fermented by bifidobacteria is weak in sourness, saltiness, and sweetness, and the overall flavor is relatively bland, but the probiotic effect brought by bifidobacteria makes the chopped pepper sauce have certain advantages in health. It is suitable for consumers who are sensitive to sourness and pursue healthy food.

[0118] 8. Comparative Example 4: The common natural fermentation method on the market was adopted without adding lactic acid bacteria, acetic acid bacteria or bifidobacteria, and only relying on natural microorganisms in peppers for natural fermentation.

[0119] Flavor: The sour taste comes from naturally fermented microorganisms, and the taste is relatively unstable, and may appear too sour, bitter, or other unbalanced fermentation flavors. Due to the lack of regulation by probiotics, the flavor complexity and stability are poor, and it is easy to be affected by the environment and produce odors.

[0120] Texture: The texture is rough, and the taste of the pepper is uneven. Some areas may be too soft and mushy, while other parts are relatively firm. The uneven distribution of fermentation moisture can easily lead to unstable texture.

[0121] Flavor balance: Due to the random nature of the fermentation process, the flavor balance is poor, sourness, bitterness and other inharmonious flavors may be mixed, lacking the uniform and standardized flavor that commercial products should have. Suitable for those who prefer traditional flavors, but the quality and taste stability are poor.

[0122] in conclusion:

[0123] Example 1: Strong sour taste, single flavor, no complex layering.

[0124] Embodiment 2: The taste is richer, the saltiness, fragrance, and sourness are coordinated, and the texture is better.

[0125] Example 3: Balanced sweet and sour, with a soft texture, suitable for consumers who like sweet taste.

[0126] Example 4: The flavor is the most complex, with salty, sweet, sour and fragrant notes in harmony, and the texture is the best.

[0127] Comparative Example 1: Single sour taste, insufficient flavor levels, and rough texture.

[0128] Comparative Example 2: The sour taste is mild but not prominent, the overall flavor is monotonous, and the texture is dry.

[0129] Comparative Example 3: The sour taste is weak, the overall taste is light, and the texture is not significantly improved.

[0130] Comparative Example 4: The flavor is unstable, and unbalanced flavors such as overly sour and bitter may appear, and the texture is rough and unstable.

[0131] In summary, in Examples 1-4, by adding different auxiliary materials, we observed the synergistic effect between strains on the flavor and texture of chopped pepper sauce. Lactic acid bacteria, acetic acid bacteria and bifidobacteria each play different roles in the fermentation process, and jointly promote the generation and transformation of chopped pepper sauce flavor substances.

[0132] Lactic acid bacteria are mainly responsible for producing lactic acid during the fermentation process. This organic acid not only gives chopped pepper sauce its unique sour taste, but also inhibits the growth of harmful microorganisms, thus ensuring the safety of the product. Acetic acid bacteria produce acetic acid through metabolism, further enriching the sour and fragrant flavor of chopped pepper sauce. Bifidobacterium, as a probiotic, not only helps improve intestinal health, but also can affect the growth and metabolism of other strains through its metabolites, thereby indirectly affecting the flavor of chopped pepper sauce.

[0133] Moreover, lactic acid bacteria, acetic acid bacteria and bifidobacteria have a synergistic effect on their metabolites. For example, the lactic acid produced by lactic acid bacteria can provide a more suitable growth environment for acetic acid bacteria, while the acetic acid produced by acetic acid bacteria can promote the metabolism of lactic acid bacteria, thereby increasing the production of lactic acid. The short-chain fatty acids and other metabolites produced by bifidobacteria during the fermentation process not only help to improve the nutritional value of chopped pepper sauce, but also enhance the activity of other strains, forming a virtuous cycle of fermentation environment.

[0134] In Example 2, the addition of salt not only adjusts the fermentation environment, but also promotes the activity of lactic acid bacteria and acetic acid bacteria, thereby increasing the production of organic acids. At the same time, salt can also enhance the flavor balance of the chopped pepper sauce. The addition of garlic and ginger brings a unique spiciness and aroma to the chopped pepper sauce. These ingredients interact with the metabolites of lactic acid bacteria and acetic acid bacteria to form a more complex flavor combination.

[0135] In Example 3, the addition of white sugar provides an additional carbon source for lactic acid bacteria and acetic acid bacteria, promoting the growth and metabolism of these beneficial bacteria, thereby increasing the types and quantities of organic acids in the chopped pepper sauce. The fermentation products of sugar, such as furfural and 5-hydroxymethylfurfural, bring caramel and roasted flavors to the chopped pepper sauce, making the flavor of the chopped pepper sauce more layered.

[0136] Comprehensive Example 4, by combining the characteristics of Example 2 and Example 3, we obtained a chopped pepper sauce with the richest variety of flavor substances. The addition of salt, garlic, ginger and white sugar not only enriches the flavor substances, but also enhances the umami taste and layered feeling of the chopped pepper sauce through the synergistic effect with lactic acid bacteria, acetic acid bacteria and bifidobacteria. This chopped pepper sauce not only has sour, fruity, spicy and caramel flavors, but also has rich umami taste and layered feeling, making it a product with the best comprehensive quality.

[0137] In summary, the present invention optimizes the flavor and texture of chopped pepper sauce by rationally selecting and matching different auxiliary materials and strains. Through the synergistic effect between strains, not only the flavor quality of the product is improved, but also the stability and preservation of the product are enhanced. The application of this comprehensive fermentation technology provides a new idea and method for the production of chopped pepper sauce.

[0138] In the comparative examples, the lack of specific strains or auxiliary materials resulted in deficiencies in flavor and texture. In Comparative Example 1, since no strains were added and only natural microorganisms were relied on for fermentation, the sour taste was single and the flavor levels were insufficient. In Comparative Example 2, although acetic acid bacteria were added, the flavor was monotonous and the texture was dry due to the lack of lactic acid bacteria and salt. In Comparative Example 3, although the addition of bifidobacteria brought about a probiotic effect, the overall taste was light and the texture was not significantly improved due to the lack of other strains and seasonings. In Comparative Example 4, due to complete reliance on natural fermentation, the flavor was unstable and the texture was rough, lacking the uniformity and standardization of commercial products.

[0139] In summary, by comparing the results of the embodiments and comparative examples, we can conclude that in the fermentation process of chopped pepper sauce, the reasonable combination of lactic acid bacteria, acetic acid bacteria and bifidobacteria and the addition of auxiliary materials such as salt, garlic, ginger and white sugar are crucial to improving the flavor, texture and nutritional value of chopped pepper sauce. The synergistic effect of these factors can not only enrich the flavor level of chopped pepper sauce, but also improve the quality and market competitiveness of the product.

[0140] 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 method for fermenting chopped pepper sauce using mixed strains in steps, characterized in that: include: The pepper, lactic acid bacteria and acetic acid bacteria are mixed and used as fermentation raw materials for primary fermentation, wherein the primary fermentation is aerobic fermentation, anaerobic fermentation and aerobic fermentation in sequence to obtain a primary fermentation product; After the primary fermentation is completed, bifidobacteria are added to the primary fermentation product for final fermentation to obtain a finished chopped pepper sauce; the final fermentation is anaerobic fermentation; Wherein, the total time of the initial fermentation and the final fermentation does not exceed 8 days.

2. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: Based on 1 kg of pepper, the initial addition amount of the lactic acid bacteria is 10 7 -10 8 CFU / g, the initial addition amount of the acetic acid bacteria is 10 6 -10 7 CFU / g.

3. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: The pepper, lactic acid bacteria and acetic acid bacteria are mixed as fermentation raw materials for primary fermentation, wherein the primary fermentation is aerobic fermentation, anaerobic fermentation and aerobic fermentation in sequence, and the primary fermentation product is obtained, comprising: Aerobically ferment the fermentation raw materials for 6-12 hours at 29±2°C with air circulation to obtain a primary fermentation product; Anaerobic fermentation of the primary fermentation product for 3-5 days at 22±2° C. and in the absence of oxygen to obtain a secondary fermentation product; The secondary fermentation product is subjected to aerobic fermentation for 12-24 hours at 26±2° C. with air circulation to obtain the primary fermentation product.

4. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: The pepper is Capsicum annuum.

5. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: Based on 1 kg of pepper, the initial addition amount of the bifidobacterium is 10 7 -10 8 CFU / g.

6. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: After the primary fermentation is completed, bifidobacteria are added to the primary fermentation product for final fermentation to obtain a finished chopped pepper sauce, comprising: The primary fermentation product is subjected to anaerobically fermentation for 2-3 days at 22±2° C. in an anaerobic condition to obtain a finished chopped pepper sauce.

7. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: When pepper, lactic acid bacteria and acetic acid bacteria are mixed for primary fermentation, the fermentation raw materials also include salt, garlic and ginger; The added amount of salt is 1%-3% of the total weight of the pepper, and the total added amount of garlic and ginger is 1%-3% of the total weight of the pepper.

8. The method for fermenting chopped pepper sauce using mixed strains according to claim 1, characterized in that: When pepper, lactic acid bacteria and acetic acid bacteria are mixed for primary fermentation, the fermentation raw materials also include sucrose; The added amount of the sucrose does not exceed 1% of the total weight of the pepper.

9. The method for fermenting chopped pepper sauce using mixed strains according to claim 8, characterized in that: The sucrose is white granulated sugar.

10. A chopped pepper sauce, characterized in that: The chopped pepper sauce is prepared by the method for step-by-step fermentation of mixed strains according to any one of claims 1 to 9.