Preparation method of Guizhou flavored chili sauce

Abstract

The invention discloses a preparation method of Guizhou flavored chili sauce, and belongs to the technical field of food processing. The fermented chilies, the garlic and the ginger are used as main raw materials, and the fermented chilies are formed by fermenting the main raw materials through a compound microbial agent; the mass ratio of the main raw materials to the compound microbial agent is (100-150): 0.3. The Guizhou flavored chili sauce with good quality can be obtained by reasonably controlling the proportion of each strain in the compound microbial agent under the condition of adding a very small amount of microbial agent. The method can shorten the production cycle of the fermented chilli sauce, and effectively improve the product quality and flavor quality. Meanwhile, the chili sauce obtained by the method disclosed by the invention is low in nitrite content and longer in shelf life.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Guizhou-flavor chili sauce. Background Art

[0002] Pepper, a dicotyledonous plant of the order Solanales, is an annual or perennial herb with a spicy taste and is edible. Pepper is one of the five flavors, which can stimulate the mouth and gastrointestinal tract, enhance gastrointestinal motility, promote the secretion of digestive juices, improve appetite, and inhibit abnormal fermentation in the intestine. Pepper sauce is one of the processed pepper products, including blended pepper sauce and fermented pepper sauce. Among them, fermented pepper sauce has a unique aroma, sour and spicy taste, and is a favorite side dish for people.

[0003] However, during the natural fermentation process, some bacteria convert the nitrate contained in the pepper into toxic nitrite, which can be further converted into carcinogenic nitrosamines under the action of bacteria, resulting in serious nitrite accumulation and the growth of spoilage bacteria. In addition, the traditional natural fermentation production cycle is long and the quality is unstable. Summary of the invention

[0004] In view of the problems existing in the above-mentioned prior art, the present invention provides a method for preparing Guizhou flavor chili sauce.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A Guizhou-style chili sauce is prepared by fermenting pickled chili peppers, garlic and ginger as main raw materials with a composite microbial agent; the mass ratio of the main raw materials to the composite microbial agent is (100-150):0.3.

[0007] Furthermore, the composite microbial agent is prepared by compounding Bacillus subtilis, Bacillus velezensis, Bacillus licheniformis, Bacillus amyloliquefaciens, Paenibacillus gelatinosa and Pichia kluyveri.

[0008] Furthermore, the mass ratio of Bacillus subtilis, Bacillus velezensis, Bacillus licheniformis, Bacillus amyloliquefaciens, Paenibacillus gelatinosa and Pichia kluyveri is 1:2:1:1:1:(0.3-0.6). By compounding different strains according to a special ratio, the fermentation time can be effectively shortened, the survival of miscellaneous bacteria can be reduced, and the nitrite content can be reduced.

[0009] Furthermore, the mass ratio of the pickled pepper, garlic and ginger is (30-40): (1-3): 2. The addition of a small amount of garlic and ginger can further enhance the taste of the pickled pepper.

[0010] Furthermore, the preparation method of the pickled pepper is: wash and crush the pepper, add salt, plant lactobacillus and yeast, stir evenly, and seal at 30-35° C. for 3-5 days.

[0011] Furthermore, the mass ratio of the pepper, salt, plant lactobacillus and yeast is 100:(1-3):(0.5-0.7):(0.1-0.3). By compounding lactobacillus and yeast, not only the amount of salt used is small under this ratio, but also the prepared pickled pepper has a longer shelf life, a more delicious taste, and a greatly shortened fermentation time.

[0012] Furthermore, the raw materials of the Guizhou-style chili sauce also include chicken essence, sugar and monosodium glutamate; the amount of the chicken essence added is 2.1-2.8% of the main raw materials, the amount of the sugar added is 3-5% of the main raw materials, and the amount of the monosodium glutamate added is 1-1.4% of the main raw materials.

[0013] The present invention also provides a method for preparing the Guizhou-flavor chili sauce, comprising the following steps:

[0014] Weigh the raw materials by mass, chop the garlic and ginger and add them to the pickled chili peppers, stir, then add the composite microbial agent, ferment at 22-37°C for 24-48h, and sterilize.

[0015] Compared with the prior art, the present invention has the following advantages and technical effects:

[0016] The invention reasonably controls the ratio of each strain in the composite microbial agent, and obtains a Guizhou-style chili sauce with good quality by adding a very small amount of microbial agent. The method can shorten the production cycle of the fermented chili sauce and effectively improve the product quality and flavor quality. At the same time, the chili sauce obtained by the method of the invention has a low nitrite content and a longer shelf life. DETAILED DESCRIPTION

[0017] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0018] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0019] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0020] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0021] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0022] The "room temperature" mentioned in the present invention is 25±2°C unless otherwise specified.

[0023] The raw materials used in the following examples of the present invention are all commercially available. Bacillus subtilis (purchased from China General Microbiological Culture Collection Center, with a deposit number of CGMCC: NO.20824), Bacillus velez (purchased from China General Microbiological Culture Collection Center, with a deposit number of CGMCC No.14469), Bacillus licheniformis (purchased from China Center for Type Culture Collection, with a deposit number of CCTCC M205072), Bacillus amyloliquefaciens (purchased from China Center for Type Culture Collection, with a deposit number of CCTCC NO: M 20211443), Paenibacillus gelatinosa (purchased from China General Microbiological Culture Collection Center, with a deposit number of CGMCC No.7549), Pichia kluyveri (purchased from China Center for Type Culture Collection, with a deposit number of CCTCC No: M20221394), Lactobacillus plantarum (purchased from China Center for Type Culture Collection, with a deposit number of CCTCC NO: M 2021340) and yeast (purchased from China General Microbiological Culture Collection Center, with the collection number of CGMCC No.3791).

[0024] The invention provides a Guizhou-style chili sauce, which is prepared by fermenting pickled chili pepper, garlic and ginger as main raw materials through a composite microbial inoculant; the mass ratio of the main raw materials to the composite microbial inoculant is (100-150):0.3.

[0025] In some preferred embodiments, the composite microbial agent is compounded by Bacillus subtilis, Bacillus velezensis, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus jelly-like and Pichia kluyveri. The mass ratio is 1:2:1:1:1:(0.3-0.6). By compounding different strains according to a special ratio, the fermentation time can be effectively shortened, the survival of miscellaneous bacteria can be reduced, and the nitrite content can be reduced. The concentration of Bacillus subtilis used in the following examples is 0.87×10 10 cfu / g, the concentration of Bacillus Velezii was 1.32×10 10 cfu / g, the concentration of Bacillus licheniformis was 4.3×10 10 cfu / g, and the concentration of Bacillus amyloliquefaciens was 1.47×10 10 cfu / g, the concentration of jelly-like Bacillus was 6.71×10 10 cfu / g, the concentration of Pichia kluyveri was 7.04×10 10 cfu / g.

[0026] In some preferred embodiments, the mass ratio of the pickled pepper, garlic and ginger is (30-40): (1-3): 2. The addition of a small amount of garlic and ginger can further enhance the taste of the pickled pepper.

[0027] In some preferred embodiments, the preparation method of the pickled pepper is as follows: wash and crush the pepper, add salt, Lactobacillus plantarum and yeast, stir evenly, and seal at 30-35°C for 3-5 days. The mass ratio of the pepper, salt, Lactobacillus plantarum and yeast is 100:(1-3):(0.5-0.7):(0.1-0.3). By compounding lactobacillus and yeast, not only the amount of salt used is small at this ratio, but also the prepared pickled pepper has a longer shelf life, tastes more delicious, and the fermentation time is greatly shortened. The concentration of Lactobacillus plantarum used in the following examples is 7×10 10 cfu / g, the concentration of yeast used was 6.8×10 10 cfu / g.

[0028] In some preferred embodiments, the raw materials of the Guizhou-style chili sauce also include chicken essence, sugar and monosodium glutamate; the amount of chicken essence added is 2.1-2.8% of the main raw materials, the amount of sugar added is 3-5% of the main raw materials, and the amount of monosodium glutamate added is 1-1.4% of the main raw materials.

[0029] The invention also provides a method for preparing the Guizhou-style chili sauce, comprising the following steps: weighing raw materials by mass, chopping garlic and ginger and adding them to the pickled chili, stirring, then adding a composite microbial agent, fermenting at 22-37° C. for 24-48 hours, and sterilizing.

[0030] The following examples serve as further illustrations of the technical solutions of the present invention.

[0031] Example 1

[0032] Preparation of pickled peppers: Wash and crush the peppers (a mixture of Wudang Baiyi peppers and Zunyi shrimp peppers of equal quality), add salt, plant lactobacillus and yeast (mass ratio of 100:2:0.6:0.2), stir well, and seal at 32°C for 4 days.

[0033] Preparation of Guizhou-style chili sauce: Weigh pickled chili pepper, garlic and ginger as main raw materials (mass ratio is 35:2:2), chop them, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence added in an amount of 2.5% of the main raw materials, white sugar added in an amount of 4% of the main raw materials, and monosodium glutamate added in an amount of 1.2% of the main raw materials), stir evenly, then add a composite microbial agent (composed of Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinus and Pichia kluyveri, in a mass ratio of 1:2:1:1:1:0.5), the mass ratio of the main raw materials to the composite microbial agent is 120:0.3, stir evenly again, ferment at 30°C for 36 hours, and sterilize.

[0034] Example 2

[0035] The preparation of pickled pepper is the same as that in Example 1.

[0036] Preparation of Guizhou-style chili sauce: Weigh pickled chili pepper, garlic and ginger as main raw materials (mass ratio is 35:2:2), chop them, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence added in an amount of 2.1% of the main raw materials, white sugar added in an amount of 3% of the main raw materials, and monosodium glutamate added in an amount of 1.3% of the main raw materials), stir evenly, then add a composite microbial agent (composed of Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinus and Pichia kluyveri, in a mass ratio of 1:2:1:1:1:0.3), the mass ratio of the main raw materials to the composite microbial agent is 120:0.3, stir evenly again, ferment at 30°C for 36 hours, and sterilize.

[0037] Example 3

[0038] The preparation of pickled pepper is the same as that in Example 1.

[0039] Preparation of Guizhou-style chili sauce: Weigh pickled chili pepper, garlic and ginger as main raw materials (mass ratio is 40:3:2), chop them, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence added in an amount of 2.8% of the main raw materials, white sugar added in an amount of 4% of the main raw materials, and monosodium glutamate added in an amount of 1% of the main raw materials), stir evenly, then add a composite microbial agent (composed of Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinus and Pichia kluyveri, in a mass ratio of 1:2:1:1:1:0.5), the mass ratio of the main raw materials to the composite microbial agent is 120:0.3, stir evenly again, ferment at 30°C for 48 hours, and sterilize.

[0040] Example 4

[0041] The preparation of pickled pepper is the same as that in Example 1.

[0042] Preparation of Guizhou-style chili sauce: Weigh pickled chili pepper, garlic and ginger as main raw materials (mass ratio is 35:2:2), chop them, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence added in an amount of 2.5% of the main raw materials, white sugar added in an amount of 4% of the main raw materials, and monosodium glutamate added in an amount of 1.2% of the main raw materials), stir evenly, then add a composite microbial agent (composed of Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinus and Pichia kluyveri, with a mass ratio of 1:2:1:1:1:0.5), the mass ratio of the main raw materials to the composite microbial agent is 100:0.3, stir evenly again, ferment at 30°C for 24 hours, and sterilize.

[0043] Example 5

[0044] Preparation of pickled peppers: Wash and crush the peppers (a mixture of Wudang Baiyi peppers and Zunyi shrimp peppers of equal quality), add salt, plant lactobacillus and yeast (mass ratio of 100:1:0.7:0.3), stir well, and seal at 35°C for 3 days.

[0045] The preparation of Guizhou flavor chili sauce is the same as in Example 1.

[0046] Comparative Example 1

[0047] Preparation of pickled chili peppers (the difference from Example 1 is that the type of chili sauce has changed): Wash and crush the chili peppers (Wudang Baiyi chili peppers), add salt, plant lactobacillus and yeast (mass ratio is 100:2:0.6:0.2), stir well, and seal at 32°C for 4d.

[0048] The preparation of Guizhou flavor chili sauce is the same as in Example 1.

[0049] Comparative Example 2

[0050] Preparation of pickled peppers (the difference from Example 1 is that the fermentation agent has changed): wash and crush the peppers (a mixture of Wudang Baiyi peppers and Zunyi shrimp peppers of equal mass), add salt and Lactobacillus plantarum (mass ratio of 100:2:0.6), stir well, and seal at 32°C for 4d.

[0051] The preparation of Guizhou flavor chili sauce is the same as in Example 1.

[0052] Comparative Example 3

[0053] The preparation of pickled pepper is the same as that in Example 1.

[0054] Preparation of Guizhou flavor chili sauce (the difference from Example 1 is that the usage ratio of the main raw materials has changed): Weigh pickled pepper, garlic and ginger as main raw materials (mass ratio is 35:5:8), chop, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence added in an amount of 2.5% of the main raw material, white sugar added in an amount of 4% of the main raw material, and monosodium glutamate added in an amount of 1.2% of the main raw material), stir evenly, then add composite microbial inoculant (compounded by Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinous and Pichia kluyveri, mass ratio is 1:2:1:1:1:0.5), the mass ratio of the main raw material to the composite microbial inoculant is 120:0.3, stir evenly again and ferment at 30°C for 36h, and sterilize.

[0055] Comparative Example 4

[0056] The preparation of pickled pepper is the same as that in Example 1.

[0057] Preparation of Guizhou flavor chili sauce (the difference from Example 1 is that the composite microbial agent has changed): take pickled pepper, garlic and ginger as main raw materials (mass ratio is 35: 2: 2), chop, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence is added in an amount of 2.5% of the main raw material, white sugar is added in an amount of 4% of the main raw material, and monosodium glutamate is added in an amount of 1.2% of the main raw material), stir evenly, then add composite microbial agent (compounded by Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinous, Pichia kluyveri and Bacillus pumilus, mass ratio is 1: 2: 1: 1: 1: 0.5: 1), the mass ratio of the main raw material to the composite microbial agent is 120: 0.3, stir evenly again and ferment at 30° C. for 36 h, and sterilize.

[0058] Comparative Example 5

[0059] The preparation of pickled pepper is the same as that in Example 1.

[0060] Preparation of Guizhou flavor chili sauce (the difference from Example 1 is that the mass ratio of the main raw materials to the composite microbial agent has changed): Weigh pickled pepper, garlic and ginger as main raw materials (mass ratio of 35:2:2), chop, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence added in an amount of 2.5% of the main raw materials, white sugar added in an amount of 4% of the main raw materials, and monosodium glutamate added in an amount of 1.2% of the main raw materials), stir evenly, then add composite microbial agent (compounded by Bacillus subtilis, Bacillus Velez, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus gelatinous and Pichia kluyveri, mass ratio of 1:2:1:1:1:0.5), the mass ratio of the main raw materials to the composite microbial agent is 200:0.3, stir evenly again and ferment at 30°C for 36h, and sterilize.

[0061] Comparative Example 6

[0062] Preparation of pickled peppers: Wash and crush the peppers (a mixture of Wudang Baiyi peppers and Zunyi shrimp peppers of equal quality), add salt (the mass ratio of peppers to salt is 100:2), stir evenly, and seal at room temperature for 20 days.

[0063] Preparation of Guizhou-style chili sauce: weigh pickled chili pepper, garlic and ginger as main raw materials (mass ratio is 35:2:2), chop them, then add auxiliary materials chicken essence, white sugar and monosodium glutamate (chicken essence is added in an amount of 2.5% of the main raw materials, white sugar is added in an amount of 4% of the main raw materials, and monosodium glutamate is added in an amount of 1.2% of the main raw materials), stir evenly, ferment at 30°C for 3 months, and sterilize.

[0064] Performance testing:

[0065] 1. The detection of nitrite content is determined by referring to the second method spectrophotometric method "naphthylene diamine hydrochloride" in GB 5009.33-2010 "National Food Safety Standard Determination of Nitrite and Nitrate Content in Food". The principle is: after the sample is precipitated with protein and fat is removed, nitrite is diazotized with p-aminobenzenesulfonic acid under weak acidic conditions, and then coupled with naphthylene diamine hydrochloride to form a purple-red dye, and the nitrite content is measured by external standard method. According to the above method, the sauce products obtained in each embodiment and comparative example are tested for their nitrite content after being placed for 100 hours, and three parallel groups are made. The average results are shown in Table 1.

[0066] Table 1

[0067] Nitrite content (mg / kg) Example 1 1.2 Example 2 1.3 Example 3 1.6 Example 4 1.8 Example 5 1.4 Comparative Example 1 1.4 Comparative Example 2 6.7 Comparative Example 3 1.5 Comparative Example 4 8.9 Comparative Example 5 5.5 Comparative Example 6 12.7

[0068] As can be seen from Table 1, the Guizhou-style chili sauce prepared by the method of the present invention has an extremely low nitrite content, which overcomes the defects of naturally fermented products in the prior art.

[0069] 2. The Guizhou-flavor chili sauces prepared in Examples 1-5 and Comparative Examples 1-6 were stored at room temperature for 6 months, and the total number of colonies in each product was detected. Two parallel groups were prepared, and the average results are shown in Table 2.

[0070] Table 2

[0071] Total number of colonies (pieces / group) Example 1 1.5 Example 2 2.0 Example 3 2.5 Example 4 1.5 Example 5 1.5 Comparative Example 1 3.5 Comparative Example 2 5.0 Comparative Example 3 2.5 Comparative Example 4 9.0 Comparative Example 5 7.0 Comparative Example 6 15.5

[0072] It can be seen from Table 2 that the chili sauce prepared by the method of the embodiment of the present invention can be stored at room temperature for at least 6 months without adding preservatives, especially compared with the chili sauce fermented without adding biological bacteria in comparative example 6, the shelf life is significantly extended.

[0073] 3. The products prepared in Examples 1-5 of the present invention meet the requirements of the Agricultural Industry Standard of the People's Republic of China (NY / T 1070-2006) for Chili Sauce in terms of sensory requirements, physical and chemical indicators, and hygiene indicators.

[0074] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A Guizhou-style chili sauce, characterized in that: The fermented food is prepared by using pickled pepper, garlic and ginger as main raw materials through fermentation with composite microbial inoculants; the mass ratio of the main raw materials to the composite microbial inoculant is (100-150):0.

3.

2. The Guizhou-flavor chili sauce according to claim 1, characterized in that: The composite microbial agent is prepared by compounding Bacillus subtilis, Bacillus velezii, Bacillus licheniformis, Bacillus amyloliquefaciens, Paenibacillus gelatinus and Pichia kluyveri.

3. The Guizhou-flavor chili sauce according to claim 2, characterized in that: The mass ratio of the bacillus subtilis, bacillus velezensis, bacillus licheniformis, bacillus amyloliquefaciens, bacillus gelatinous and pichia kluyveri is 1:2:1:1:1:(0.3-0.6).

4. The Guizhou-flavor chili sauce according to claim 1, characterized in that: The mass ratio of the pickled pepper, garlic and ginger is (30-40):(1-3):

2.

5. The Guizhou-flavor chili sauce according to claim 1, characterized in that: The preparation method of the pickled pepper is as follows: washing and crushing the pepper, adding salt, plant lactobacillus and yeast, stirring evenly, and sealing at 30-35° C. for 3-5 days.

6. The Guizhou-flavor chili sauce according to claim 5, characterized in that: The mass ratio of the pepper, salt, plant lactobacillus and yeast is 100:(1-3):(0.5-0.7):(0.1-0.3).

7. The Guizhou-flavor chili sauce according to any one of claims 1 to 6, characterized in that: The invention also comprises chicken essence, white sugar and monosodium glutamate. The amount of the chicken essence added is 2.1-2.8% of the main raw material, the amount of the white sugar added is 3-5% of the main raw material, and the amount of the monosodium glutamate added is 1-1.4% of the main raw material.

8. A method for preparing Guizhou flavor chili sauce according to any one of claims 1 to 7, characterized in that: The following steps are involved: Weigh the raw materials by mass, chop the garlic and ginger and add them to the pickled chili peppers, stir, then add the composite microbial agent, ferment at 22-37°C for 24-48h, and sterilize.