Brassica napobrassica chili sauce and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a brassica napobrassica chili sauce and a preparation method thereof. The preparation method comprises the following steps: carrying out high-pressure treatment on pretreated green peppers, then stir-frying to a micro-coke state, peeling, and cutting to obtain roasted pepper granules; stir-frying the roasted pepper granules, the turnip granules and auxiliary materials; wherein a preparation method of the pretreated green peppers comprises the following steps: adding broccoli into boiling water, performing steaming treatment under the power of 1200-1500 W, performing cooling, fishing out the broccoli, and performing chopping so as 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 method, the color of the green peppers can be effectively prevented from being darkened in the high-temperature stir-frying process, it is ensured that in the prepared brassica napobrassica and roasted pepper sauce, roasted pepper particles are bright green and crisp in taste, the sauce body is moderate in viscosity and has a unique flavor, the overall eating quality is good, and the shelf life can reach 12 months or above.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a kohlrabi roasted pepper sauce and a preparation method thereof. Background Art

[0002] Kohlrabi, also known as mustard or Chinese mustard, is a plant of the genus Brassica in the cruciferous family. It is rich in nutrients such as vitamins and dietary fiber, and has the effects of promoting colon peristalsis, enhancing immunity, and anti-oxidation. It also contains glucosinolates, which can produce volatile mustard oil after hydrolysis, thereby helping to promote digestion and absorption. Kohlrabi has crisp and tender flesh, and the fresh flesh has a heavier spicy taste. It can be prepared together with roasted pepper to obtain a spicy, salty, crisp, and unique kohlrabi roasted pepper sauce, which is used for mixing noodles, rice, preserved eggs, etc. to enhance the flavor of the dishes. However, the existing roasted peppers are usually obtained by directly high-temperature treatment of green peppers. Under high-temperature treatment, the chlorophyll and other pigments in the green peppers are easily degraded. At the same time, the enzymatic browning and non-enzymatic browning reactions will be accelerated, making the color of the roasted peppers darker, and the overall quality of the kohlrabi roasted pepper sauce made with white kohlrabi is reduced. Summary of the invention

[0003] Based on the above reasons, the object of the present invention is to provide a kohlrabi roasted pepper sauce and a preparation method thereof, wherein the roasted pepper grains in the prepared kohlrabi roasted pepper sauce are bright green, distinct in grains, crisp in taste and free of raw and astringent taste.

[0004] In order to achieve the above object, the first technical solution adopted by the present invention is: The method for preparing kohlrabi roasted pepper sauce is characterized by comprising the following steps: The pre-treated green peppers are subjected to high pressure treatment, then stir-fried until slightly charred, peeled, and cut into roasted pepper grains; Stir-fry the roasted pepper, kohlrabi and other ingredients; Wherein, the preparation method of pre-treated green pepper is: 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 green pepper is Erjingtiao green pepper.

[0006] Preferably, the pressure of the high pressure treatment is 100-120 MPa, and the time is 2-4 min.

[0007] Preferably, the mass ratio of the roasted pepper grains to kohlrabi is 1:0.8-1.

[0008] Preferably, the auxiliary materials include spices and seasonings.

[0009] Preferably, the mass ratio of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae is 1:1:2-4.

[0010] Preferably, the total inoculation amount of Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae is 1.6%-2.4% of the mass of broccoli puree.

[0011] Preferably, the power of the ultrasonic treatment is 80-100 W and the time is 3-5 min.

[0012] Preferably, the baking temperature is 40-50° C. and the baking time is 6-10 min.

[0013] The second technical solution adopted by the present invention is: The kohlrabi and green pepper sauce is prepared according to the preparation method of the kohlrabi and green pepper sauce.

[0014] The beneficial effects of the present invention are: The present invention firstly uses broccoli that has been steamed, fermented and ultrasonically treated at high power to pre-treat green peppers, so as to prevent the green peppers from becoming darker in color during high-temperature frying; then the pre-treated green peppers are treated under high pressure and then used to prepare kohlrabi and roasted pepper sauce, so as to avoid the raw taste of the roasted peppers in the prepared kohlrabi and roasted pepper sauce.

[0015] The kohlrabi and roasted pepper sauce of the present invention has bright green roasted pepper grains and white kohlrabi grains, both grains are distinct, the taste is crisp, the sauce has moderate viscosity and has a unique flavor, and has a wide range of application scenarios, such as being used for mixing with noodles, rice, preserved eggs, etc., and has good edible quality.

[0016] Less harmful components are generated during the preparation process of the invention, and the prepared kohlrabi and pepper sauce has a shelf life of more than 12 months after hot filling and sterilization. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, 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.

[0018] The first embodiment of the present invention provides a method for preparing kohlrabi roasted pepper sauce, comprising the following steps: The pre-treated green peppers are subjected to high pressure treatment, then stir-fried until slightly charred, peeled, and cut into roasted pepper grains; Stir-fry the roasted pepper, kohlrabi and other ingredients.

[0019] In this embodiment, the preparation method of pre-treated green pepper is: 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.

[0020] In this embodiment, the green pepper is Erjingtiao green pepper produced in Sichuan.

[0021] During the preparation of the pre-treated green pepper, 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 puree is fermented, and the original macromolecular active substances in the broccoli puree 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 and penetrate into the interior of the green pepper, thereby effectively reducing the degree of degradation of chlorophyll and other pigments in the green pepper during high-temperature frying, and delaying the process of enzymatic browning and non-enzymatic browning of the green pepper, preventing the green pepper from darkening in color.

[0022] It should be noted that the prior art usually adds a small amount of acidic substances such as white vinegar and lemon juice during the preparation of the burnt peppers to keep the green color of the green peppers. However, the added acidic substances often only act on the surface of the green peppers, and the inside of the green peppers will still have the problem of darkening color under high temperature treatment, especially the smaller volume of the Erjingtiao green peppers described in this embodiment, which will cause the overall color of the burnt pepper grains made with it as raw material to be still darker. Compared with the prior art, the present embodiment can effectively prevent the surface and interior of the green peppers from darkening under high temperature frying, and can ensure that the burnt pepper grains in the prepared kohlrabi burnt pepper sauce have a better color as a whole. In addition, the applicant found that the present embodiment can also have a certain crispness protection effect on the green peppers, and the green peppers still have a crisp taste after high temperature frying.

[0023] In 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 affecting 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.

[0024] In the fermentation of broccoli puree, 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 the broccoli puree. Under the action of the above bacteria, the broccoli puree can generate a large amount of small molecule active substances by fermenting at 35-37°C for 3-6 hours, and will not affect the flavor of the green pepper in subsequent treatment. It should be noted that the proportion of Saccharomyces cerevisiae in the three bacteria is a key parameter to ensure the above effects. If the proportion of Saccharomyces cerevisiae is low, the content of small molecule active substances in the fermented broccoli puree will be reduced; if the proportion is high, the fermented broccoli puree will produce an odor, thereby affecting the flavor and taste of the kohlrabi roasted pepper sauce.

[0025] The power of the ultrasonic treatment is 80-100 W, and the time is 3-5 min. The purpose is to appropriately increase the viscosity of the fermented broccoli mud, so that it can be applied to the surface of the 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 the green pepper, and it will fall off easily during the subsequent baking process; it should not be higher than 5min, otherwise the viscosity of the broccoli will be too high, and it will be too tightly attached to the surface of the green pepper, and it will be difficult to peel off from the surface of the 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 the 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 infiltrated into the green pepper will be reduced, thereby affecting the green protection effect during the high temperature processing of the green pepper. After baking, only a slight force is required to peel off the fermented broccoli mud from the surface of the green pepper to obtain the pretreated green pepper.

[0026] It should be noted that when the pretreated green peppers are used to prepare burnt peppers, the applicant found that compared with fresh green peppers, the time for the pretreated green peppers in this embodiment to be stir-fried to a slightly coked state is shortened by more than 50%, which results in the obtained burnt pepper grains having a significant raw taste. Therefore, in this embodiment, the pretreated green peppers are subjected to high pressure treatment and then stir-fried to a slightly coked state, peeled, and cut into 2-4 mm burnt pepper grains to ensure that the green peppers can be fully cooked when the stir-frying time is shortened, and the color is not affected. The pressure of the high-pressure treatment is 100-120MPa, and the time is 2-4 min. It should be noted that if the high-pressure treatment time is short, the burnt pepper grains will still have a raw taste; if the treatment time is long, the texture of the burnt pepper grains will become soft.

[0027] In this embodiment, the size of the kohlrabi grains is also 2-4 mm, and the auxiliary materials include spices and seasonings. The method for frying the roasted pepper grains, kohlrabi grains and auxiliary materials is as follows: add vegetable oil to a pot, add spices to fry at a first oil temperature, then remove the spices, add kohlrabi grains to fry at a second oil temperature, then add the roasted pepper grains to fry, turn off the heat, add seasonings and stir-fry to season.

[0028] The first oil temperature is 180-220°C, and the frying time of spices at this oil temperature is 3-5 min; the second oil temperature is 100-140°C, and at this oil temperature, the frying time of kohlrabi grains is 4-6 min, and the frying time of roasted pepper grains is 0.5-1 min.

[0029] The mass ratio of the roasted pepper grains, kohlrabi grains, vegetable oil, spices and seasonings is 1:(0.8-1):(0.4-0.5):(0.05-0.08):(0.05-0.08).

[0030] The vegetable oil is rapeseed oil.

[0031] The spices include prickly ash, star anise, cinnamon, cardamom, orange peel, fennel, nutmeg and amomum villosum, with a mass ratio of (6-10): (5-8): (3-6): (3-6): (3-6): (5-8): (2-5): (3-5).

[0032] The auxiliary materials include soy sauce, edible salt, monosodium glutamate, chicken essence and white sugar, and the mass ratio is (5-10): (5-10): (1-3): (2-5): (5-10).

[0033] In this embodiment, the kohlrabi and roasted pepper sauce is immediately hot-filled, sealed, and sterilized after stir-frying and seasoning. The sterilization temperature is 110-115° C. and the time is 3-5 s.

[0034] The second embodiment of the present invention provides kohlrabi roasted pepper sauce prepared according to the above-mentioned method for preparing kohlrabi roasted pepper sauce.

[0035] In the kohlrabi and roasted pepper sauce of this embodiment, the roasted pepper grains are bright green and the kohlrabi grains are white. The two grains are distinct, the taste is crisp, the sauce has moderate viscosity and has a unique flavor. It has a wide range of application scenarios and can be used to mix noodles, rice, preserved eggs, etc. It has good edible quality and a shelf life of more than 12 months.

[0036] 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.

[0037] Lactobacillus plantarum and Pediococcus pentosaceus in the following examples were from Ningbo Testo Biotechnology Co., Ltd., Saccharomyces cerevisiae was from Angel Yeast Co., Ltd., and other raw materials were commercially available. The green peppers used were Erjingtiao green peppers from Sichuan, and the kohlrabi was Sichuan kohlrabi with white skin and white flesh inside.

[0038] Example 1 (1) Prepare roasted peppercorns 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 baking, the fermented broccoli puree was peeled off from the surface of the green pepper to obtain the pretreated green pepper. The pretreated green peppers were high pressure treated at 100 MPa for 2 min, then stir-fried until slightly charred, peeled, and cut into 2 mm roasted pepper pieces; (2) Prepare kohlrabi and pepper sauce Peel the kohlrabi and cut into 2 mm cubes; Mix Chinese prickly ash, star anise, cinnamon, tsaoko, orange peel, fennel, nutmeg and amomum villosum in a mass ratio of 6:5:3:3:3:8:5:5 to obtain spices; Mix soy sauce, edible salt, monosodium glutamate, chicken powder and white sugar in a mass ratio of 5:10:1:5:5 to obtain seasoning; The roasted pepper granules, kohlrabi granules, vegetable oil, spices and seasonings are mixed in a mass ratio of 1:0.8:0.4:0.05:0.05; Add vegetable oil to the pot, raise the oil temperature to 180°C, add spices and continue to stir-fry for 3 minutes, then remove the spices, add kohlrabi pieces when the oil temperature drops to 100°C, continue to stir-fry for 4 minutes, then add roasted pepper pieces and continue to stir-fry for 0.5 minutes, turn off the heat, add seasonings and stir-fry to obtain kohlrabi and roasted pepper sauce; The kohlrabi and pepper sauce was transferred to a filling machine for hot filling and sealing, and then sterilized at 110° C. for 3 s to obtain a finished kohlrabi and pepper sauce.

[0039] Example 2 (1) Prepare roasted peppercorns 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 baking, the fermented broccoli puree was peeled off from the surface of the green pepper to obtain the pretreated green pepper. The pretreated green peppers were high pressure treated at 110 MPa for 3 min, then stir-fried until slightly charred, peeled, and cut into 3 mm roasted pepper pieces; (2) Prepare kohlrabi and pepper sauce Peel the kohlrabi and cut into 3 mm cubes; Mix Chinese prickly ash, star anise, cinnamon, tsaoko, orange peel, fennel, nutmeg and amomum villosum in a mass ratio of 8:6:4:4:5:7:3:4 to obtain spices; Mix soy sauce, edible salt, monosodium glutamate, chicken powder and white sugar in a mass ratio of 8:8:2:3:7 to obtain seasoning; The roasted pepper granules, kohlrabi granules, vegetable oil, spices and seasonings are mixed in a mass ratio of 1:0.9:0.4:0.06:0.07; Add vegetable oil to the pot, raise the oil temperature to 200°C, add spices and continue to stir-fry for 4 minutes, then remove the spices, add kohlrabi pieces when the oil temperature drops to 120°C, continue to stir-fry for 5 minutes, then add roasted pepper pieces and continue to stir-fry for 1 minute, turn off the heat, add seasonings and stir-fry to obtain kohlrabi and roasted pepper sauce; The kohlrabi and pepper sauce was transferred to a filling machine for hot filling and sealing, and then sterilized at 112° C. for 4 s to obtain a finished kohlrabi and pepper sauce.

[0040] Example 3 (1) Prepare roasted peppercorns 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 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 baking, the fermented broccoli puree was peeled off from the surface of the green pepper to obtain the pretreated green pepper. The pretreated green peppers were high pressure treated at 120 MPa for 4 min, then stir-fried until slightly charred, peeled, and cut into 4 mm roasted pepper pieces; (2) Prepare kohlrabi and pepper sauce Peel the kohlrabi and cut into 4 mm cubes; Mix Chinese prickly ash, star anise, cinnamon, tsaoko, orange peel, fennel, nutmeg and amomum villosum in a mass ratio of 10:8:6:6:6:5:2:3 to obtain spices; Mix soy sauce, edible salt, monosodium glutamate, chicken powder and white sugar in a mass ratio of 10:5:3:2:10 to obtain seasoning; The roasted pepper granules, kohlrabi granules, vegetable oil, spices and seasonings are mixed in a mass ratio of 1:1:0.5:0.08:0.08; Add vegetable oil to the pot, raise the oil temperature to 220°C, add spices and continue to stir-fry for 5 minutes, then remove the spices, add kohlrabi pieces when the oil temperature drops to 140°C, continue to stir-fry for 6 minutes, then add roasted pepper pieces and continue to stir-fry for 1 minute, turn off the heat, add seasonings and stir-fry to obtain kohlrabi and roasted pepper sauce; The kohlrabi and pepper sauce was transferred to a filling machine for hot filling and sealing, and then sterilized at 115° C. for 5 s to obtain a finished kohlrabi and pepper sauce.

[0041] Example 4 The preparation 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 of Example 4 is 1:1:4.

[0042] Example 5 The preparation method is the same as that of Example 1, except that the steaming power of Example 5 is 1500 W.

[0043] Example 6 The preparation method is the same as that of Example 1, except that the baking time of Example 6 is 50°C.

[0044] Example 7 The preparation method is the same as that of Example 1, except that the high pressure treatment time of Example 7 is 4 min.

[0045] Comparative Example 1 The difference from Example 1 is that the steaming process is eliminated.

[0046] Comparative Example 2 The difference from Example 1 is that the steaming power is 1100 W.

[0047] Comparative Example 3 The difference from Example 1 is that the steaming power is 1600 W.

[0048] Comparative Example 4 The difference from Example 1 is that the fermentation process is omitted.

[0049] 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.

[0050] 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.

[0051] Comparative Example 7 The difference from Example 1 is that the ultrasonic treatment is omitted.

[0052] In this comparative example, the fermented broccoli mud cannot be applied to the surface of the green pepper and then baked, and the pretreated green pepper is no longer used to prepare roasted pepper grains.

[0053] Comparative Example 8 The difference from Example 1 is that the ultrasonic treatment time is 2 min.

[0054] In this comparative example, during the baking process, the fermented broccoli puree will fall off the surface of the green pepper, and the pretreated green pepper is no longer used to prepare the roasted pepper grains.

[0055] Comparative Example 9 The difference from Example 1 is that the ultrasonic treatment time is 6 min.

[0056] In this comparative example, after baking, the fermented broccoli puree was difficult to peel off from the surface of the green pepper, and the green pepper skin was damaged when it was forcibly removed. The pretreated green pepper was no longer used to prepare roasted pepper grains.

[0057] Comparative Example 10 The difference from Example 1 is that the baking time is 37°C.

[0058] Comparative Example 11 The difference from Example 1 is that the baking time is 53°C.

[0059] Comparative Example 12 The difference from Example 1 is that the high pressure treatment is eliminated.

[0060] Comparative Example 13 The difference from Example 1 is that the high pressure treatment time is 1 min.

[0061] Comparative Example 14 The difference from Example 1 is that the high pressure treatment time is 5 min.

[0062] Control group The difference from Example 1 is that the roasted pepper grains are prepared according to the traditional method, that is, the method for preparing the roasted pepper grains is: remove the stems of the green peppers, clean them, stir-fry them until they are slightly charred, peel them, and cut them into 2 mm roasted pepper grains; Test Example 1 Test Example 1 Sensory Evaluation Ten professionals with sensory evaluation experience were invited to conduct sensory evaluation on the kohlrabi and pepper sauce of the embodiment, the comparative example, and the control group. The specific evaluation method is: pour the kohlrabi and pepper sauce sample into a white porcelain dish, observe its color and appearance, smell and taste it, and evaluate and score it from four aspects of color, appearance, taste, and smell according to the evaluation criteria. The evaluation criteria are shown in Table 1, and the scoring results are shown in Table 2.

[0063] Table 1 Sensory evaluation criteria for kohlrabi and pepper sauce .

[0064] Table 2 Sensory evaluation results of kohlrabi and pepper sauce .

[0065] According to the sensory evaluation results in Table 2, it can be seen that compared with the control group, the scores of various indicators of the kohlrabi and pepper sauce prepared according to the process of the present invention are significantly improved, and the sensory quality of the product is greatly improved.

[0066] Test Example 2 Color Measurement The colorimeter was used to analyze the roasted peppers prepared in the examples, comparative examples and control groups. L* Value and a* Value determination, the measured L* The larger the value, a* The smaller the value, the brighter the color of the roasted pepper grains and the greener the color. The test results are shown in Table 3.

[0067] Table 3 The results of each group of roasted pepper samples L* Value and a* Value measurement results .

[0068] According to the measurement results in Table 3, it can be seen that compared with the burnt pepper sample (dark green) of the control group, the burnt pepper sample of the embodiment L* The value increased significantly. a*The value is significantly reduced, and the roasted pepper is green. Compared with the embodiment, the roasted pepper samples of each comparative example L* Value and a* The values ​​all decreased or increased to a certain extent, and the color was darker, which was consistent with the sensory evaluation results of the kohlrabi and pepper sauce mentioned above.

[0069] Test Example 3 Determination of total colony count The kohlrabi and pepper sauce samples of the embodiment, comparative example and control group were stored at room temperature (25°C) for 13 months. The total colony count of the samples during storage was determined according to the method specified in GB 4789.2-2016 "National Food Safety Standard for Food Microbiological Examination of Total Colony Count" and the total colony count exceeding the standard was recorded, where "-" indicates that the total colony count does not exceed the standard, and "+" indicates that the total colony count exceeds the standard. The sampling interval is 1 month. The determination results are shown in Table 4.

[0070] Table 4 Exceeding the limit of total bacterial count in each group of kohlrabi and pepper sauce samples during storage .

[0071] It can be seen from the record results of the excessive total colony count in Table 4 that the kohlrabi and pepper sauce prepared by the process of the present invention has a shelf life of more than 12 months.

[0072] Test Example 4 Determination of physical and chemical indicators The kohlrabi and pepper sauce samples of the embodiment, comparative example and control group were tested for benzopyrene content, aflatoxin B1 content, acid value and peroxide value, wherein benzopyrene and aflatoxin B1 are harmful carcinogens. The detection methods of each index are as follows: Benzopyrene content: measured by benzopyrene enzyme-linked immunosorbent assay kit; Aflatoxin B1 content: refer to GB 5009.22-2016 "National Food Safety Standard Determination of Aflatoxins B and G in Foods"; Acid value: refer to GB 5009.229-2016 "National Food Safety Standard Determination of Acid Value in Food"; Peroxide value: refer to GB 5009.227-2016 "National Food Safety Standard Determination of Peroxide Value in Food".

[0073] The test results of the above indicators are shown in Table 5.

[0074] Table 5 Physical and chemical index determination results of kohlrabi roasted pepper sauce samples in each group .

[0075] According to the experimental results in Table 5, it can be seen that the benzopyrene content, aflatoxin B1 content, acid value and peroxide value of the kohlrabi and pepper sauce prepared by the process of the present invention all meet the national standards, among which the harmful components benzopyrene and aflatoxin B1 are significantly lower than the detection limits specified in the national standards, and the acid value and peroxide value are low, indicating that the kohlrabi and pepper sauce prepared by the present invention has a higher overall safety.

[0076] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing kohlrabi and roasted pepper sauce, characterized in that: The following steps are included The pre-treated green peppers are subjected to high pressure treatment, then stir-fried until slightly charred, peeled, and cut into roasted pepper grains; Stir-fry the roasted pepper, kohlrabi and other ingredients; Wherein, the preparation method of pre-treated green pepper is: 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 preparation method according to claim 1, characterized in that The green pepper is Erjingtiao green pepper.

3. The preparation method according to claim 1, characterized in that: The high pressure treatment is performed at a pressure of 100-120 MPa and for a time of 2-4 min.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the roasted pepper grains to the kohlrabi grains is 1:0.8-1.

5. The preparation method according to claim 1, characterized in that: The auxiliary materials include spices and seasonings.

6. The preparation 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.

7. The preparation 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.

8. The preparation 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.

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

10. The kohlrabi roasted pepper sauce prepared by the method for preparing kohlrabi roasted pepper sauce according to any one of claims 1 to 9.