Apple and fresh pepper sauce and processing method thereof

Abstract

The invention discloses an apple and fresh pepper sauce and a processing method thereof, relates to the field of chili sauce preparation and processing, and solves the problems that an existing fresh pepper sauce is single in variety and taste, high in fat content, high in sodium content and high in additive content and not healthy enough. The invention provides an apple and fresh pepper sauce which comprises the following raw materials in parts by weight: 35-45 parts of peppers, 20-30 parts of water, 15-20 parts of apples, 1-5 parts of Pixian bean paste, 1-5 parts of garlic, 1-5 parts of edible salt, 1-5 parts of monosodium glutamate and 1.5-3 parts of an additive. The invention also provides a processing method which comprises the following steps: pretreating the raw materials and accurately weighing according to the formula to obtain the pretreated raw materials; pouring water into a container, heating to a preset temperature, adding the pretreated raw materials, stir-frying, controlling the stir-frying temperature and time to obtain a stir-fried pre-finished product, and quantitatively packaging and sterilizing the pre-finished product to obtain a finished product. Through compounding of the chilies and the apples, the taste and flavor are good, the raw materials are simple, and nutritional ingredients are rich; oil-free stir-frying is realized, so that health and low fat are realized.

Description

Technical Field

[0001] The invention relates to the field of preparation and processing of chili sauce, and in particular to fresh apple chili sauce and a processing method thereof. Background Art

[0002] In recent years, with the rise of the overall economic level, urban and rural residents have been more interested in healthier foods. For example, among people who need to manage their body shape, low-fat and low-calorie foods have become a popular choice.

[0003] In the field of fresh pepper sauce preparation, most conventional fresh pepper sauces are high in fat, sodium and additives, which discourages many people who pursue body management. Moreover, conventional flavored fresh pepper sauces do not have special competitiveness in the market competition.

[0004] Therefore, providing a fresh pepper sauce with novel taste, health and low fat has become a need for enterprises. Summary of the invention

[0005] The purpose of the present invention is to solve the problems that the existing fresh pepper sauce varieties have a single taste, high fat, sodium content and additives and are not healthy enough. The present invention provides an apple fresh pepper sauce with a unique flavor and a unique preparation process, so that the product is low in fat, high in nutrition, healthy and delicious.

[0006] In order to achieve the above-mentioned purpose, the present invention specifically adopts the following technical solutions:

[0007] In a first aspect, the present invention provides an apple fresh pepper sauce, comprising the following raw materials in parts by weight: 35-45 parts of peppers, 20-30 parts of water, 15-20 parts of apples, 1-5 parts of Pixian bean paste, 1-5 parts of garlic, 1-5 parts of edible salt, 1-5 parts of monosodium glutamate, and 1.5-3 parts of additives.

[0008] Furthermore, the additives include 0.5-1 part of antioxidant, 0.5-1 part of thickener, and 0.5-1 part of flavor enhancer.

[0009] Furthermore, in the raw materials, the ratio of the added portions of the peppers to the added portions of the apples is 3:1.

[0010] In a second aspect, the present invention also provides a processing method of the above-mentioned apple fresh pepper sauce, comprising the following steps:

[0011] S1, taking raw materials for pretreatment and accurately weighing according to the formula to obtain pretreated raw materials;

[0012] S2. Pour water into a container, heat it to a preset temperature, add the pretreated raw materials and start frying, control the frying temperature and time, and obtain the frying pre-finished product:

[0013] S3. Quantitatively package and sterilize the pre-finished products to obtain the finished products.

[0014] Furthermore, the pretreatment in S1 is specifically as follows: core the apple and dice it into cubes with a side length of 1 to 1.5 cm; wash the pepper and cut it into small dices with a side length of 1 to 1.5 cm; and chop the garlic into minced garlic with a diameter of 3 to 5 mm.

[0015] Furthermore, in S2, the preset temperature is 70°C.

[0016] Furthermore, in S2, the frying temperature is 70-90°C.

[0017] Furthermore, in S2, the frying time is 10 to 30 minutes.

[0018] Furthermore, in S3, the sterilization temperature is 90-110°C.

[0019] Furthermore, in S3, the sterilization time is 15 to 25 minutes.

[0020] Compared with the prior art, the advantages of the present invention are:

[0021] 1. The apple fresh pepper sauce provided by the present invention can achieve the best taste by compounding peppers and apples and selecting a suitable ratio, and can achieve a good taste by adding simple seasoning ingredients and additives. The ingredients are simple and the additives are few, so that the nutritional components are rich; and no oil is added for frying, so that the fresh pepper sauce is healthy and low in fat.

[0022] The invention optimizes the selection of raw materials, adds apples, and combines them with peppers to achieve better flavor. First, the high sugar content in apples can inhibit the growth and reproduction of microorganisms and reduce oxidation reactions. Second, due to the optimized selection and proportion of raw materials, the pH value of the finished apple fresh pepper sauce is low, which can inhibit the activity of oxidase. The finished apple fresh pepper sauce has good flavor, is healthy and low in fat, and has strong advantages.

[0023] 2. The processing method of the apple fresh pepper sauce provided by the present invention can effectively inhibit the growth and reproduction of microorganisms by optimizing the parameters of frying. The processing method of the present invention is heat treatment, and the sterilization parameters are optimized, which can effectively kill microorganisms and reduce the activity of oxidase. The pepper sauce prepared by the processing method of the present invention has a good flavor and is healthy. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 A reference schematic diagram of the processing method provided in the embodiment of the present invention.

[0025] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0026] Therefore, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. 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. DETAILED DESCRIPTION

[0027] In a first aspect, the present invention provides an apple fresh pepper sauce, comprising the following raw materials in parts by weight: 35-45 parts of peppers, 20-30 parts of water, 15-20 parts of apples, 1-5 parts of Pixian bean paste, 1-5 parts of garlic, 1-5 parts of edible salt, 1-5 parts of monosodium glutamate, and 1.5-3 parts of additives.

[0028] It can be understood that the apple and fresh pepper sauce of the present invention has a better flavor by optimizing the selection of raw materials, adding apples, and combining them with peppers.

[0029] First, the high sugar content in apples can inhibit the growth and reproduction of microorganisms and reduce oxidation reactions. Secondly, due to the optimization of the selection and proportion of raw materials, the pH value of the finished apple fresh pepper sauce is low, which can inhibit the activity of oxidase. The finished apple fresh pepper sauce has a good flavor, is healthy and low in fat, and has strong advantages.

[0030] In certain embodiments of the present invention, the additives include 0.5-1 part of antioxidant, 0.5-1 part of thickener, and 0.5-1 part of flavor enhancer. The fresh pepper sauce of the present invention has fewer additives and is healthier.

[0031] Specifically, the additives include 0.5-1 part of sodium D-isoascorbate, 0.5-1 part of xanthan gum, and 0.5-1 part of disodium 5'-ribonucleotide.

[0032] In certain embodiments of the present invention, in the raw materials, the ratio of the added portion of the pepper to the added portion of the apple is 3:1.

[0033] It can be understood that the present invention compounds peppers and apples and selects a suitable ratio. When the ratio of the added portion of peppers to the added portion of apples reaches 3:1, the fresh pepper sauce of the present invention can achieve the best taste, and a good taste can be achieved with the aid of simple seasoning ingredients and additives. The raw materials are simple and the additives are few, so that the nutrients are rich; and no oil is added for frying, so that the fresh pepper sauce is healthy and low in fat.

[0034] In a second aspect, the present invention also provides a processing method for the above-mentioned apple fresh pepper sauce, please refer to Figure 1 , including the following steps:

[0035] S1, taking raw materials for pretreatment and accurately weighing according to the formula to obtain pretreated raw materials;

[0036] S2. Pour water into a container, heat it to a preset temperature, add the pretreated raw materials and start frying, control the frying temperature and time, and obtain the frying pre-finished product:

[0037] S3. Quantitatively package and sterilize the pre-finished products to obtain the finished products.

[0038] It is understandable that the processing method of the present invention can effectively inhibit the growth and reproduction of microorganisms by optimizing the parameters of frying. The processing method of the present invention is heat treatment, and the parameters of sterilization are optimized, which can effectively kill microorganisms and reduce the activity of oxidase. The chili sauce prepared by the processing method of the present invention has a good flavor and is healthy.

[0039] In certain embodiments of the present invention, the pretreatment in S1 is specifically to remove the core of the apple and dice it into cubes with a side length of 1 to 1.5 cm; wash the pepper and cut it into small dices with a side length of 1 to 1.5 cm; and chop the garlic into minced garlic with a diameter of 3 to 5 mm. By optimizing the size of the dices of the raw materials, the granularity of the chili sauce finally prepared can be optimized, and the apple and the pepper can be best integrated. With the addition of raw materials such as bean curd and garlic, the flavor of the finished product is unique.

[0040] The invention chops garlic into 3mm-5mm minced garlic, clarifies the size and requirements of the product, and ensures the consistency of product quality and state. In addition, the product of this specification has the best state and the highest acceptance during industrial production.

[0041] In some embodiments of the present invention, in S2, the preset temperature is 70°C.

[0042] In certain embodiments of the present invention, in S2, the frying temperature is 70-90°C.

[0043] In certain embodiments of the present invention, in S2, the frying time is 10 to 30 minutes.

[0044] It is understandable that the processing method of the present invention optimizes the parameters of frying, controls the frying temperature at 70 to 90° C., and controls the frying time at 10 to 30 minutes, which can effectively inhibit the growth and reproduction of microorganisms. If the frying temperature is too low and the frying time is short, the chili sauce of the product is easily oxidized and cannot effectively protect the color. Correspondingly, if the frying temperature is high and the frying time is long, the product state is very melted and the taste is not good. Therefore, the present invention optimizes the parameters of frying, and can achieve the double highs of chili sauce that is not easy to oxidize and has good granularity and good taste, achieving a balance between the two, and has a strong advantage.

[0045] In certain embodiments of the present invention, in S3, the sterilization temperature is 90-110°C.

[0046] In certain embodiments of the present invention, in S3, the sterilization time is 15 to 25 minutes.

[0047] It is understandable that the processing method of the present invention optimizes the sterilization parameters, controls the sterilization temperature to 90-110°C and the sterilization time to 15-25 minutes, can effectively kill microorganisms and reduce oxidase activity. The sterilization temperature is low and the time is short, which cannot well protect the color and quality of the finished chili sauce. The sterilization temperature is high and the time is long, which will make the finished chili sauce too melted, and the sensory and taste are not good. The chili sauce prepared by the processing method of the present invention has a good flavor and is healthy.

[0048] Test Example 1: Exploring the effects of different frying temperatures and times on the product

[0049] 1.1 Experimental design

[0050] Nine experimental groups were set up, the frying temperature of groups 1-3 was 70°C, the frying temperature of groups 4-6 was 80°C, and the frying temperature of groups 7-9 was 90°C.

[0051] At the same time, the frying time of groups 1-3 was set to 10min, 20min, and 30min respectively. The frying time of groups 4-6 was set to 10min, 20min, and 30min respectively. The frying time of groups 7-9 was set to 10min, 20min, and 30min respectively.

[0052] The experimental groups were prepared and processed to obtain 9 sample groups, and the sensory evaluation of the samples was scored. The evaluation criteria for the sensory evaluation are shown in Table 1, and the evaluation results are shown in Table 2.

[0053] Table 1

[0054]

[0055]

[0056] 1.2 Test results

[0057] Table 2

[0058]

[0059] 1.3 Results Analysis

[0060] As shown in Table 2, controlling the frying temperature at 70-90°C and the frying time at 10-30 minutes can effectively inhibit the growth and reproduction of microorganisms. The optimal parameters are frying temperature of 80°C and frying time of 20 minutes, which can achieve the best sensory score.

[0061] It can be seen that in the processing method of the present invention, if the frying temperature is too low and the frying time is short, the chili sauce of the product is easily oxidized and cannot effectively protect the color. Correspondingly, if the frying temperature is high and the frying time is long, the product state is very melted and the taste is not good.

[0062] Test Example 2: Investigate the effects of different sterilization temperatures and times on the product

[0063] 2.1 Experimental design

[0064] Nine experimental groups were set up, with the sterilization temperature of groups 1-3 being 90°C, the sterilization temperature of groups 4-6 being 100°C, and the sterilization temperature of groups 7-9 being 110°C.

[0065] At the same time, the sterilization time of groups 1-3 was set to 15min, 20min, and 25min respectively. The sterilization time of groups 4-6 was set to 15min, 20min, and 25min respectively. The sterilization time of groups 7-9 was set to 15min, 20min, and 25min respectively.

[0066] The experimental groups were prepared and processed to obtain 9 sample groups, and the product morphology of the samples was evaluated respectively. The evaluation results are shown in Table 3.

[0067] The total colony count and coliform group were counted at 0d and 30d respectively. The statistical results are shown in Table 3.

[0068] 2.2 Test results

[0069] Table 3

[0070]

[0071] 2.3 Results Analysis

[0072] As shown in Table 3, when the sterilization temperature is 110°C and the sterilization time is more than 20 minutes, the shape of the finished chili sauce will be poor and paste-like.

[0073] When the sterilization temperature is between 90 and 100°C, the sterilization effect is not so good, and the total number of colonies at 0d and 30d is higher.

[0074] The best effect can be achieved when the sterilization temperature is controlled at 100°C and the sterilization time is 25 minutes, with good sterilization effect and good morphology.

[0075] It can be seen that the processing method of the present invention can well protect the color and quality of the finished chili sauce by optimizing the temperature and time of sterilization, thereby ensuring that the chili sauce has good sensory and taste and good and healthy flavor.

[0076] Test Example 3: Exploring the effects of adding different amounts of peppers and apples on the product

[0077] 3.1 Experimental design

[0078] Five experimental groups were set, and the addition ratios of pepper and apple in the five groups were set to 5:1, 4:1, 3:1, 2:1, and 1:1, respectively. Experimental groups 1-5 were prepared and processed to obtain five sample groups of apple fresh pepper sauce, and the color, flavor, texture, and taste of the samples were characterized. The results are shown in Table 4.

[0079] 3.2 Test results

[0080] Table 4

[0081]

[0082] 3.3 Results Analysis

[0083] As shown in Table 4, when the added proportion of pepper and apple is 3:1, the sensory score of fresh pepper sauce is the highest, and the color, flavor, texture and taste are relatively balanced, which is the best ratio.

[0084] It can be seen that the processing method of the present invention, through the compounding of peppers and apples and selecting a suitable ratio, when the ratio of the added number of peppers to the added number of apples reaches 3:1, the fresh pepper sauce can achieve the best taste, and a good taste can be achieved with the help of simple seasoning ingredients and additives. The raw materials are simple and the additives are few, so that the nutrients are rich; and no oil is added for frying, so that the fresh pepper sauce is healthy and low in fat.

[0085] The above embodiment is only one implementation of the present invention, and its description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. An apple fresh pepper sauce, characterized in that: The invention comprises the following raw materials in parts by weight: 35-45 parts of pepper, 20-30 parts of water, 15-20 parts of apple, 1-5 parts of Pixian bean paste, 1-5 parts of garlic, 1-5 parts of edible salt, 1-5 parts of monosodium glutamate and 1.5-3 parts of additives.

2. The apple fresh pepper sauce according to claim 1, characterized in that: The additives include 0.5-1 part of antioxidant, 0.5-1 part of thickener and 0.5-1 part of flavor enhancer.

3. The apple fresh pepper sauce according to claim 1, characterized in that: In the raw materials, the ratio of the added portion of the pepper to the added portion of the apple is 3:

1.

4. A method for processing apple fresh pepper sauce according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, taking raw materials for pretreatment and accurately weighing according to the formula to obtain pretreated raw materials; S2. Pour water into a container, heat it to a preset temperature, add the pretreated raw materials and start frying, control the frying temperature and time, and obtain the frying pre-finished product: S3. Quantitatively package and sterilize the pre-finished products to obtain the finished products.

5. The method for processing apple fresh pepper sauce according to claim 4, characterized in that: The pretreatment in S1 is specifically as follows: core the apple and dice it into cubes with a side length of 1 to 1.5 cm; wash the pepper and cut it into small dices with a size of 1 to 1.5 cm; and chop the garlic into minced garlic with a diameter of 3 to 5 mm.

6. The method for processing apple fresh pepper sauce according to claim 4, characterized in that: In S2, the preset temperature is 70°C.

7. The apple fresh pepper sauce according to claim 4, characterized in that: In S2, the frying temperature is 70-90°C.

8. The apple fresh pepper sauce according to claim 4, characterized in that: In S2, the frying time is 10 to 30 minutes.

9. The apple fresh pepper sauce according to claim 4, characterized in that: In S3, the sterilization temperature is 90-110°C.

10. The apple fresh pepper sauce according to claim 4, characterized in that: In S3, the sterilization time is 15 to 25 minutes.

Images