Green pepper pretreatment method and application thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a green pepper pretreatment method and application thereof. The pretreatment method comprises the following steps: adding broccoli into boiling water, steaming at the power of 1200-1500 W, cooling, fishing out, and chopping to obtain broccoli paste; inoculating the broccoli mud with lactobacillus plantarum, pediococcus pentosaceus and saccharomyces cerevisiae for fermentation to obtain broccoli fermented mud; performing ultrasonic treatment on the broccoli fermented mud, and smearing the broccoli fermented mud on the surfaces of the green peppers for baking treatment. According to the pretreatment method, the degradation degree of chlorophyll and other pigments in the green peppers in the high-temperature processing process can be effectively reduced, the occurrence process of enzymatic browning and non-enzymatic browning is delayed, then the bright green color of the green peppers is kept to the maximum extent, and in addition, the texture of the green peppers can be prevented from being softened.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a green pepper pretreatment method and application thereof. Background Art

[0002] Green peppers are plants of the genus Capsicum in the Solanaceae family. They originated in the tropical regions of Central and South America. They were introduced to China more than 100 years ago. China has now become the world's largest producer and consumer of green peppers. Green peppers are rich in carbohydrates, proteins, carotene, calcium, phosphorus, iron and other nutrients. The vitamin C content is more than 10 times that of lemons. They are nutritious and have good preventive and therapeutic effects on scurvy. They can also assist in the treatment of bleeding gums and anemia. As a versatile ingredient, green peppers can be used as both a main dish and a side dish. However, during high-temperature treatment, the chlorophyll and other pigments in green peppers will undergo thermal degradation, and the enzymatic and non-enzymatic browning reactions will accelerate, which will lead to a darker color of the green peppers, reducing the quality of green pepper-related products, especially products such as green pepper sauce made with green peppers as the main raw material. Summary of the invention

[0003] Based on the above reasons, the purpose of the present invention is to provide a green pepper pretreatment method and application thereof, which can effectively prevent the inner color of the green pepper from deepening during high temperature treatment and maintain the bright green color of the green pepper to the greatest extent.

[0004] In order to achieve the above object, the first technical solution adopted by the present invention is: A green pepper pretreatment method comprising: Add broccoli into boiling water and steam at 1200-1500 W. After cooling, remove and chop to obtain broccoli puree. The broccoli puree is inoculated with Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae for fermentation to obtain broccoli fermented puree; The fermented broccoli puree is ultrasonically treated and then applied to the surface of the green pepper and baked.

[0005] Preferably, the mass ratio of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae is 1:1:2-4.

[0006] Preferably, the total inoculation amount of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae is 1.6%-2.4% of the mass of broccoli puree.

[0007] Preferably, the fermentation temperature is 35-37°C and the fermentation time is 3-6 h.

[0008] Preferably, the power of the ultrasonic treatment is 80-100 W and the time is 3-5 min.

[0009] Preferably, the baking temperature is 40-50° C. and the baking time is 6-10 min.

[0010] Preferably, the mass ratio of broccoli to boiling water is 1:1.2-1.5.

[0011] Preferably, the steaming time is 1-3 min.

[0012] The second technical solution adopted by the present invention is: Application of the green pepper pretreatment method in the preparation of green pepper sauce.

[0013] The beneficial effects of the present invention are: The present invention obtains broccoli fermented mud containing more small molecule active substances and acidic substances through high-power steaming and fermentation treatment, and then applies the broccoli fermented mud to the surface of green pepper after ultrasonic treatment to have a certain viscosity and performs low-temperature baking treatment. During the baking process, the active substances and acidic substances in the broccoli fermented mud collide and diffuse and penetrate into the green pepper, thereby effectively reducing the degradation degree of chlorophyll and other pigments in the green pepper during high-temperature processing, delaying the occurrence of enzymatic browning and non-enzymatic browning, maintaining the bright green color of the green pepper to the greatest extent, and preventing the texture of the green pepper from softening.

[0014] The present invention uses broccoli whose main pigment is chlorophyll to pretreat green peppers, and other colors will not be imparted to the green peppers during the pretreatment process, so the green protection effect is better.

[0015] The green pepper pretreatment method of the invention is applied to the preparation of green pepper sauce, and can obtain a green pepper sauce product with a crisp taste and bright green color. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0017] During high-temperature processing, green peppers are prone to degradation of chlorophyll and other pigments, accelerated enzymatic browning and non-enzymatic browning reactions, etc., which causes the color to darken and turn into yellow-green or brown. The prior art usually reduces the cooking time or adds a small amount of acidic substances such as white vinegar and lemon juice during high-temperature cooking of green peppers to keep the green color of the green peppers. However, reducing the cooking time may make the green peppers not fully cooked and taste astringent; adding acidic substances during the cooking process often only acts on the surface of the green peppers, and the green peppers will still have a darker color inside when cooked at high temperatures, causing the overall color of the green peppers to darken.

[0018] In view of the above problems, the first embodiment of the present invention provides a green pepper pretreatment method, comprising: Add broccoli into boiling water and steam at 1200-1500 W. After cooling, remove and chop to obtain broccoli puree. The broccoli puree is inoculated with Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae for fermentation to obtain broccoli fermented puree; The fermented broccoli puree is ultrasonically treated and then applied to the surface of the green pepper and baked.

[0019] In the present embodiment, the purpose of high-power steaming of broccoli in boiling water is to increase the content of active substances such as phenols in broccoli. The obtained broccoli mud is fermented, and the original macromolecular active substances in the broccoli mud can be decomposed into small molecular active substances during the fermentation process. At the same time, fermentation can also produce more small molecular active substances such as organic acids and vitamins. These small molecular active substances will collide and diffuse during the subsequent baking process, penetrate into the interior of the green pepper, and then effectively reduce the degree of degradation of chlorophyll and other pigments in the green pepper during high temperature processing, and delay the process of enzymatic browning and non-enzymatic browning of the green pepper, and keep the bright green color of the surface and interior of the green pepper to the greatest extent. In addition, the applicant found that the above-mentioned treatment method can also play a certain crisp protection effect on the green pepper, preventing the green pepper from softening after high temperature treatment.

[0020] During the steaming process, the mass ratio of broccoli to boiling water is 1:(1.2-1.5). It should be noted that power is a key parameter that affects the steaming effect. If the power is lower than 1200 W or higher than 1500 W, it will not only fail to increase the content of active substances in the fermented broccoli mud, but may even reduce its content of active substances, resulting in a decrease in the greening effect on the green peppers. At the power, the steaming time is 1-3 min.

[0021] In the fermentation of broccoli mud, the mass ratio of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae is 1:1:(2-4), and the total inoculation amount of the three bacteria is 1.6%-2.4% of the mass of broccoli mud. Under the action of the above bacteria, broccoli mud can generate a large amount of small molecular active substances by fermenting at 35-37 ℃ for 3-6 hours, and will not affect the flavor of green peppers in subsequent treatments. It should be noted that the proportion of Saccharomyces cerevisiae in the three bacteria is a key parameter to ensure the above effects. A low or high proportion of Saccharomyces cerevisiae will reduce the content of small molecular active substances in the fermented broccoli mud, thereby reducing the green protection effect of green peppers. A high proportion will also cause the fermented broccoli mud to produce odor, thereby affecting the flavor of green peppers.

[0022] In this embodiment, the power of ultrasonic treatment is 80-100 W, and the time is 3-5 min. The purpose is to appropriately increase the viscosity of broccoli fermented mud, so that it is easy to apply and adhere to the surface of green pepper, and the thickness of the application is 3-5mm. It should be noted that the time of ultrasonic treatment should not be less than 3 min, otherwise the broccoli will be difficult to apply and adhere to the surface of green pepper well, and it will fall off easily during the subsequent baking process; it should not be higher than 5min, otherwise the viscosity of broccoli will be too high, too tightly attached to the surface of green pepper, and it will be difficult to peel off from the surface of green pepper after baking. The temperature of baking after application is 40-50 ℃, and the time is 6-10 min. The baking temperature is low and will not affect the texture of green pepper. However, it should be noted that if the baking time is too short or too long, the content of small molecule active substances in green pepper will be reduced, thereby affecting the green protection effect during the high temperature processing of green pepper. After baking, only a slight effort is required to peel off the fermented broccoli mud from the surface of green pepper to obtain pretreated green pepper.

[0023] The second embodiment of the present invention provides application of the green pepper pretreatment method in green pepper sauce.

[0024] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0025] In the following examples, Lactobacillus plantarum and Pediococcus pentosaceus were obtained from Ningbo Testo Biotechnology Co., Ltd., Saccharomyces cerevisiae was obtained from Angel Yeast Co., Ltd., and other raw materials were purchased from the market. The green peppers used were relatively large Sichuan thin-skinned green peppers.

[0026] Example 1 Pre-treat the peppers: Add broccoli to 1.2 times boiling water, steam at 1200 W for 1 min, remove and chop broccoli into puree after cooling; Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae were mixed in a mass ratio of 1:1:2 to obtain a composite bacteria, broccoli puree was inoculated with 1.6% of the composite bacteria by mass, and fermented at 35°C for 3 h to obtain broccoli fermented puree; The fermented broccoli puree was ultrasonically treated at 80 W for 3 min, then smeared on the surface of the green pepper that had been removed and cleaned (thickness 3 mm), and baked at 40 °C for 6 min. After the baking, the fermented broccoli puree was peeled off from the surface of the green pepper to obtain the pretreated green pepper.

[0027] Example 2 Pre-treat the peppers: Add broccoli to 1.3 times boiling water, steam at 1300 W for 2 min, remove after cooling and chop to obtain broccoli puree; Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae were mixed in a mass ratio of 1:1:3 to obtain a composite bacteria, broccoli puree was inoculated with 2% of the composite bacteria by mass, and fermented at 36°C for 4 h to obtain broccoli fermented puree; The fermented broccoli puree was ultrasonically treated at 90 W for 4 min, then smeared on the surface of the green pepper that had been removed and cleaned (thickness 4 mm), and baked at 45 °C for 8 min. After the baking, the fermented broccoli puree was peeled off from the surface of the green pepper to obtain the pretreated green pepper.

[0028] Example 3 Pre-treat the peppers: Add broccoli to 1.5 times boiling water, steam at 1500 W for 3 min, remove and chop broccoli into puree after cooling; Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae were mixed in a mass ratio of 1:1:4 to obtain a composite bacteria, 2.4% of the mass of the composite bacteria was inoculated into broccoli puree, and fermented at 37°C for 5 h to obtain broccoli fermented puree; The fermented broccoli puree was ultrasonically treated at a power of 100 W for 5 min, then smeared on the surface of the green pepper that had been removed and cleaned (thickness 5 mm), and baked at 50 °C for 10 min. After the baking, the fermented broccoli puree was peeled off from the surface of the green pepper to obtain the pretreated green pepper.

[0029] Example 4 The pretreatment method is the same as that in Example 1, except that the mass ratio of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae in the composite bacteria is 1:1:4.

[0030] Example 5 The pretreatment method is the same as that in Example 1, except that the steaming power in Example 5 is 1500 W.

[0031] Example 6 The pretreatment method is the same as that in Example 1, except that the baking time in Example 6 is 50°C.

[0032] Comparative Example 1 The difference from Example 1 is that the steaming process is eliminated.

[0033] Comparative Example 2 The difference from Example 1 is that the steaming power is 1100 W.

[0034] Comparative Example 3 The difference from Example 1 is that the steaming power is 1600 W.

[0035] Comparative Example 4 The difference from Example 1 is that the fermentation process is omitted.

[0036] Comparative Example 5 The difference from Example 1 is that the mass ratio of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae in the composite bacteria is 1:1:1.

[0037] Comparative Example 6 The difference from Example 1 is that the mass ratio of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae in the composite bacteria is 1:1:5.

[0038] Comparative Example 7 The difference from Example 1 is that the ultrasonic treatment is omitted.

[0039] In this comparative example, the fermented broccoli puree could not be applied to the surface of the green pepper and then baked.

[0040] Comparative Example 8 The difference from Example 1 is that the ultrasonic treatment time is 2 min.

[0041] In this comparative example, during the baking process, the fermented broccoli puree would fall off the surface of the green pepper.

[0042] Comparative Example 9 The difference from Example 1 is that the ultrasonic treatment time is 6 min.

[0043] In this comparative example, after baking, the fermented broccoli puree is difficult to peel off from the surface of the green pepper, and forced removal will damage the skin of the green pepper.

[0044] Comparative Example 10 The difference from Example 1 is that the baking time is 37°C.

[0045] Comparative Example 11 The difference from Example 1 is that the baking time is 53°C.

[0046] Test Example 1 The green peppers of the above-mentioned Examples 1-6 and Comparative Examples 1-6, 10, and 11 were respectively fried at 150°C oil temperature for 5 min and 180°C oil temperature for 3 min to ripen the green peppers. Fresh green peppers without pretreatment were used as a control group. The color and texture of the fried green peppers were measured by the following method: Color: Use a colorimeter to measure the color of the green pepper after frying. L* Value and a* Value, measured L* The larger the value, a* The smaller the value, the brighter the color of the green pepper and the greener the color; Texture: The hardness of the fried green pepper was measured using a texture analyzer. The measurement parameters were: TA / LKB-cutter probe, measurement program TPA, pre-test rate 1.0 mm / s, test rate 1.0 mm / s, post-test rate 1.0 mm / s, initial induction force 0.375 N, deformation 60%, and dwell time 5 s. The larger the hardness value measured, the crispier the green pepper tastes.

[0047] The color determination results of each group of green pepper samples after frying by different processes are shown in Table 1.

[0048] Table 1 Color determination results of green pepper samples after frying by different processes .

[0049] According to the color measurement results in Table 1, compared with the control group, the green peppers treated by the pretreatment method of the present invention have a higher internal color after being fried at 150°C for 5 min or at 180°C for 3 min. L* The value increased significantly, a* The value is significantly reduced, indicating that the pretreatment method of the present invention can effectively prevent the color of green pepper from darkening during high-temperature processing. L* Value and a* The values ​​all decreased or increased to a certain extent, indicating that only the pretreatment method of the present invention can maintain the bright green color of green pepper to the greatest extent.

[0050] The hardness test results of each group of green pepper samples after frying by different processes are shown in Table 2.

[0051] Table 2 Hardness test results of green pepper samples after frying by different processes (unit: N) .

[0052] It can be seen from the hardness measurement results in Table 2 that the green pepper pretreatment method of the present invention can effectively prevent the green pepper from becoming soft under high temperature treatment and better retain its crisp and tender taste.

[0053] Test Example 2 This test example is used to illustrate the application of the green pepper pretreatment method of the present invention in green pepper sauce.

[0054] The pretreated green peppers obtained in Examples 1-6 were prepared into green pepper sauce samples 1-6, and the specific preparation method was as follows: The pre-treated green peppers were crushed into 2 cm particles to make green pepper granules; Pour 12% vegetable oil by weight of green pepper granules into a wok, heat the oil to 180 ℃ and turn off the heat. After the oil temperature cools to 150 ℃, add the green pepper granules and stir-fry over low heat for 30 s. Subsequently, add 6% and 8% ginger and garlic granules by weight of the green pepper granules and stir-fry for 120 s. Then add 6%, 4%, 5% and 2% soy sauce, salt, sugar and vinegar by weight of the green pepper granules and stir-fry for 30 s to obtain green pepper sauce.

[0055] Ten professionals with experience in food sensory evaluation were invited to conduct sensory evaluation on the green pepper sauce prepared above from four aspects: color, taste, flavor, and texture. The green pepper sauce made from fresh green peppers without pretreatment was used as a control sample. The sensory evaluation standards are shown in Table 3, and the evaluation results are shown in Table 4.

[0056] Table 3 Sensory evaluation standard table of green pepper sauce .

[0057] Table 4 Sensory evaluation results of green pepper sauce .

[0058] According to the sensory evaluation results in Table 4, it can be seen that the green pepper sauce is made by pretreating the green pepper using the green pepper pretreatment method of the present invention, which can greatly improve the color, taste, flavor and tissue state scores of the green pepper sauce, thereby significantly improving its quality.

[0059] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A green pepper pretreatment method, characterized in that: include: Add broccoli into boiling water and steam at 1200-1500 W. After cooling, remove and chop to obtain broccoli puree. The broccoli puree is inoculated with Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae for fermentation to obtain broccoli fermented puree; The fermented broccoli puree is ultrasonically treated, and then applied to the surface of the green pepper and baked.

2. The pretreatment method according to claim 1, characterized in that The mass ratio of the plant lactobacillus, the Pediococcus pentosaceus and the saccharomyces cerevisiae is 1:1:2-4.

3. The pretreatment method according to claim 1, characterized in that The total inoculation amount of the Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae is 1.6%-2.4% of the mass of the broccoli puree.

4. The pretreatment method according to claim 1, characterized in that The fermentation temperature is 35-37°C and the fermentation time is 3-6 hours.

5. The pretreatment method according to claim 1, characterized in that: The power of the ultrasonic treatment is 80-100 W, and the time is 3-5 min.

6. The pretreatment method according to claim 1, characterized in that The baking temperature is 40-50° C. and the baking time is 6-10 min.

7. The pretreatment method according to claim 1, characterized in that The mass ratio of broccoli to boiling water is 1:1.2-1.

5.

8. The pretreatment method according to claim 1, characterized in that The steaming time is 1-3 min.

9. Use of the green pepper pretreatment method according to any one of claims 1 to 8 in the preparation of green pepper sauce.