Low-salt fermented yellow lantern chili sauce and preparation method thereof

Abstract

The invention provides a low-salt fermented yellow lantern chili sauce and a preparation method thereof, comprising the steps of pre-treatment, initial pickling, step-by-step fermentation, encapsulation and blending, so as to achieve low salt, high flavor and stability of the chili sauce. After the chili is chopped, it is mixed with a sodium salt solution and a protective solution composed of D-sodium isoascorbate, rosmarinic acid and sodium alginate for initial pickling. The chili sauce after initial pickling is mixed with a composite bacteria, and step-by-step fermentation is performed in a pulsed electromagnetic field to control the appropriate temperature, pH value and time. The fermented sauce is mixed with heated vegetable oil, chitosan, lecithin and soybean lecithin, and the spiciness is reduced by high-speed homogenization and encapsulation treatment to form a stable original sauce. Finally, a Litsea cubeba extract, a bamboo fungus extract, coconut milk, steviol glycosides and white wine are added for blending, and the prepared chili sauce has the characteristics of low salt, moderate spiciness, unique flavor and long shelf life, which meets the needs of modern consumers for health and taste.

Description

Technical Field

[0001] The invention relates to the field of food biotechnology, and in particular to a low-salt fermented yellow lantern chili sauce and a preparation method thereof. Background Art

[0002] Yellow lantern chili sauce is a traditional condiment in Hainan Province, famous for its spicy and non-irritating properties. The main raw material of this chili sauce is Hainan yellow lantern chili, which is bright yellow in color and beautiful in appearance, and is also called lantern pepper. The spiciness of yellow lantern chili is very high, reaching 150,000 spiciness units, so it is known as the "king of chili". In addition to its unique spicy taste, yellow lantern chili is also rich in nutrients, including vitamin C, carotene, amino acids and trace elements, which have many benefits to the human body, such as helping digestion, increasing appetite, and even promoting blood circulation and preventing colds. As a unique variety of chili, yellow lantern chili has attracted much attention for its extremely high spiciness and rich flavor. In the field of preparation of yellow lantern chili sauce, the existing technology has many shortcomings.

[0003] The traditional method of making yellow lantern chili sauce usually uses a high concentration of sodium salt during the pickling process, which is not only inconsistent with the low-salt healthy diet trend, but may also cause the product to taste too salty, covering up the original flavor of the yellow lantern chili. Moreover, the existing fermentation process often finds it difficult to accurately control fermentation conditions, such as temperature, pH value and time, resulting in an unstable fermentation process and unbalanced microbial growth, affecting the quality and flavor consistency of the product. To solve these problems, researchers have proposed a low-salt fermentation method, but a low-salt environment may not be able to effectively inhibit the growth of some harmful microorganisms, causing the product to deteriorate, mold or produce odors. The fermentation process becomes more difficult to control, which may lead to differences in color, flavor and taste between batches, and stability and quality problems. The reduction in salt concentration may affect the metabolic activity of microorganisms, causing the fermentation rate to slow down or incomplete fermentation, affecting the flavor and texture of the chili sauce.

[0004] At the same time, the yellow lantern pepper is very spicy, and the capsaicin in it will irritate the gastrointestinal mucosa and increase gastric acid secretion. Eating chili sauce may exceed the gastrointestinal tract's tolerance, leading to digestive dysfunction and causing diarrhea. Summary of the invention

[0005] In view of this, the present invention provides a low-salt fermented yellow lantern chili sauce and a preparation method thereof to solve the above problems.

[0006] The technical solution of the present invention is achieved as follows: A method for preparing low-salt fermented yellow lantern chili sauce comprises the following steps:

[0007] S1. Pre-treatment: Select yellow lantern peppers with moderate maturity, wash and remove the stems, and dry them naturally to a moisture content of 10-15%;

[0008] S2, initial pickling: chop the pepper, add a sodium salt solution with a mass concentration of 12-25% and a protective liquid, mix and stir evenly, perform initial pickling, and obtain an initial sauce;

[0009] S3, fermentation: the primary pickled sauce and the composite bacteria are mixed and placed in a pulsed electromagnetic field for step-by-step fermentation, early fermentation: control the temperature at 20-30°C, pH value at 4.5-5.0, fermentation for 2-4 days, middle fermentation: control the temperature at 20-30°C, pH value at 4.5-5.0, fermentation for 3-5 days, late fermentation: control the temperature at 20-30°C, pH value at 4.5-5.0, fermentation for 2-4 days, to obtain a fermented sauce;

[0010] S4, encapsulation: heat the vegetable oil to 50-80°C, add chitosan, lecithin, and soybean lecithin, stir and mix to prepare an encapsulation liquid, add the fermented sauce to the encapsulation liquid, and homogenize at high speed for 8-15 minutes to obtain the original sauce;

[0011] S5. Preparation: Mix the extract of Litsea cubeba, the extract of Bambusa cycads, coconut milk, steviol glycosides and liquor, add the above-mentioned original sauce and continue to mix and stir to obtain chili sauce.

[0012] Furthermore, the protective solution of S2 is sodium D-isoascorbate, rosmarinic acid and sodium alginate in a mass ratio of (2-6):(12-25):(8-15).

[0013] Furthermore, the mass volume ratio g / mL of the S2 chili powder, sodium salt solution and protective solution is (50-80):(8-10):(20-28).

[0014] Furthermore, the initial pickling temperature of S2 is 20-23° C., the relative humidity is 50-80%, and the pickling time is 3-5 hours.

[0015] Furthermore, the mass ratio of the initial sauce and the composite bacteria in S3 is 50-100:12-20.

[0016] Furthermore, the composite bacteria of S3 are Lactobacillus acidophilus, Acetobacter and Saccharomyces cerevisiae in a mass ratio of (3.5-6.5):(1.2-2.5):(5.5-8.5).

[0017] Furthermore, the pulse electromagnetic field of S3 has a magnetic field strength of 20-100 mT, an electric field strength of 25-55 V / cm, a frequency of 100-300 kHz, and a pulse width of 25-35 μs.

[0018] Furthermore, the high-speed homogenization pressure of S4 is 100-150 MPa, the temperature is 22-28° C., the rotation speed is 3000-10000 rpm, and the number of cycles is 1-3 times.

[0019] Furthermore, the vegetable oil in S4 is selected from avocado oil, olive oil, rapeseed oil or peanut oil.

[0020] Furthermore, the yellow lantern chili sauce comprises the following raw materials in parts by weight: 500-900 parts of yellow lantern chili, 50-80 parts of vegetable oil, 3-5 parts of chitosan, 1-3 parts of lecithin, 2-4 parts of soybean lecithin, 5-9 parts of litsea cubeba extract, 10-12 parts of bamboo fungus extract, 3-8 parts of coconut milk, 2-5 parts of steviol glycosides, and 5-10 parts of white wine.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The low-salt fermented yellow lantern chili sauce provided by the present invention achieves low salt on the basis of ensuring product quality and flavor, meets the needs of healthy diet, and achieves multiple beneficial effects of the product through carefully designed process flow and raw material selection. First, by reducing the use of salt, the present invention meets the needs of modern consumers for healthy diet; by performing step-by-step fermentation in a pulsed electromagnetic field, accurately controlling temperature, pH value and time, promoting the growth and metabolism of beneficial microorganisms, making the fermentation more sufficient and uniform, and improving the flavor, taste and stability consistency. The initial pickling protection liquid inhibits oxidative corruption and prolongs the shelf life. The compound bacteria fermentation produces beneficial metabolites to increase the nutritional value. The high-speed homogenization of the encapsulation treatment reduces its contact with the oral cavity and digestive tract, thereby alleviating its irritation, optimizing the sauce to make it fine and uniform in texture and good in taste. The various ingredients added during the preparation give it a unique and rich flavor. Strict process and raw material control also reduce microbial contamination and the production of harmful substances, ensuring food safety. DETAILED DESCRIPTION

[0023] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0024] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0025] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0026] Example 1

[0027] A low-salt fermented yellow lantern chili sauce comprises the following raw materials in parts by weight: 500 parts of yellow lantern chili, 50 parts of vegetable oil, 3 parts of chitosan, 1 part of lecithin, 2 parts of soybean lecithin, 5 parts of litsea cubeba extract, 10 parts of bamboo fungus extract, 3 parts of coconut milk, 2 parts of steviol glycoside, and 5 parts of liquor;

[0028] The above preparation method comprises the following steps:

[0029] S1. Pretreatment: Select yellow lantern peppers with moderate maturity, wash and remove the stems, and dry them naturally to a moisture content of 10%;

[0030] S2, initial pickling: chop the pepper, add a sodium salt solution with a mass concentration of 12% and a protective solution, mix and stir evenly, the mass volume ratio of the pepper pieces to the sodium salt solution and the protective solution is 50:8:20 g / mL, and the protective solution is sodium D-isoascorbate, rosmarinic acid and sodium alginate with a mass ratio of 2:12:8, and perform initial pickling. The initial pickling temperature is 20° C., the relative humidity is 50%, and the pickling time is 3 hours to obtain a primary sauce;

[0031] S3, fermentation: the primary pickled primary sauce and the composite bacteria are mixed in a mass ratio of 50:12 and placed in a pulse electromagnetic field with a magnetic field strength of 20mT, an electric field strength of 25V / cm, a frequency of 100kHz, and a pulse width of 25μs for step-by-step fermentation, wherein the temperature is controlled at 20°C, the pH value is 4.5, and the fermentation lasts for 2 days; the temperature is controlled at 20°C, the pH value is 4.5, and the fermentation lasts for 3 days; and the temperature is controlled at 20°C, the pH value is 4.5, and the fermentation lasts for 2 days to obtain a fermented sauce;

[0032] S4, encapsulation: heat rapeseed oil to 50°C, add chitosan, lecithin and soybean lecithin, stir and mix to prepare an encapsulation liquid, add the fermented sauce to the encapsulation liquid, and homogenize at high speed for 8 minutes. The pressure of high-speed homogenization is 100 MPa, the temperature is 22°C, the speed is 3000 rpm, and the number of cycles is 1 to obtain the original sauce;

[0033] S5. Preparation: Mix the extract of Litsea cubeba, the extract of Bambusa cycads, coconut milk, steviol glycosides and liquor, add the above-mentioned original sauce and continue to mix and stir to obtain chili sauce.

[0034] Example 2

[0035] A low-salt fermented yellow lantern chili sauce comprises the following raw materials in parts by weight: 900 parts of yellow lantern chili, 80 parts of vegetable oil, 5 parts of chitosan, 3 parts of lecithin, 4 parts of soybean lecithin, 9 parts of Litsea cubeba extract, 12 parts of Dictyophora japonica extract, 8 parts of coconut milk, 5 parts of steviol glycosides, and 10 parts of liquor;

[0036] The above preparation method comprises the following steps:

[0037] S1. Pre-treatment: Select yellow lantern peppers with moderate maturity, wash and remove the stems, and dry them naturally to a moisture content of 10-15%;

[0038] S2, initial pickling: chop the pepper, add a sodium salt solution with a mass concentration of 12-25% and a protective solution, mix and stir evenly, the mass volume ratio of the pepper pieces to the sodium salt solution and the protective solution is 80:10:28 g / mL, and the protective solution is sodium D-isoascorbate, rosmarinic acid and sodium alginate with a mass ratio of 6:25:15, and perform initial pickling. The initial pickling temperature is 23° C., the relative humidity is 80%, and the pickling time is 5 hours to obtain the initial sauce;

[0039] S3, fermentation: the primary pickled primary sauce and the composite bacteria are mixed in a mass ratio of 100:20 and placed in a pulse electromagnetic field with a magnetic field strength of 100mT, an electric field strength of 55V / cm, a frequency of 300kHz, and a pulse width of 35μs for step-by-step fermentation, wherein the temperature is controlled at 30°C, the pH value is 5.0, and the fermentation lasts for 4 days; the temperature is controlled at 30°C, the pH value is 5.0, and the fermentation lasts for 5 days; and the temperature is controlled at 30°C, the pH value is 5.0, and the fermentation lasts for 4 days to obtain a fermented sauce;

[0040] S4, encapsulation: heat the olive oil to 80°C, add chitosan, lecithin and soybean lecithin, stir and mix to prepare an encapsulation liquid, add the above fermented sauce to the encapsulation liquid, and homogenize at high speed for 15 minutes. The pressure of high-speed homogenization is 150MPa, the temperature is 28°C, the speed is 10000rpm, and the number of cycles is 3 times to obtain the original sauce;

[0041] S5. Preparation: Mix the extract of Litsea cubeba, the extract of Bambusa cycads, coconut milk, steviol glycosides and liquor, add the above-mentioned original sauce and continue to mix and stir to obtain chili sauce.

[0042] Example 3

[0043] A low-salt fermented yellow lantern chili sauce comprises the following raw materials in parts by weight: 700 parts of yellow lantern chili, 65 parts of vegetable oil, 4 parts of chitosan, 2 parts of lecithin, 3 parts of soybean lecithin, 7 parts of Litsea cubeba extract, 11 parts of Dictyophora japonica extract, 5.5 parts of coconut milk, 3.5 parts of steviol glycosides, and 7.5 parts of liquor;

[0044] The above preparation method comprises the following steps:

[0045] S1. Pretreatment: Select yellow lantern peppers with moderate maturity, wash and remove the stems, and dry them naturally to a moisture content of 12.5%;

[0046] S2, initial pickling: chop the pepper, add a sodium salt solution with a mass concentration of 18.5% and a protective solution, mix and stir evenly, the mass volume ratio of the pepper pieces to the sodium salt solution and the protective solution is 65:9:24 g / mL, and the protective solution is sodium D-isoascorbate, rosmarinic acid and sodium alginate with a mass ratio of 4:18.5:11.5, and perform initial pickling. The initial pickling temperature is 21.5° C., the relative humidity is 65%, and the pickling time is 4 hours to obtain the initial sauce;

[0047] S3, fermentation: the primary pickled primary sauce and the composite bacteria are mixed in a mass ratio of 75:16 and placed in a pulse electromagnetic field with a magnetic field strength of 60mT, an electric field strength of 40V / cm, a frequency of 200kHz, and a pulse width of 30μs for step-by-step fermentation, wherein the temperature is controlled at 25°C, the pH value is 4.75, and the fermentation is carried out for 3 days in the early fermentation, the temperature is controlled at 25°C, the pH value is 4.75, and the fermentation is carried out for 4 days in the middle fermentation, and the temperature is controlled at 25°C, the pH value is 4.75, and the fermentation is carried out for 3 days in the late fermentation, to obtain a fermented sauce;

[0048] S4, encapsulation: heat avocado oil to 65°C, add chitosan, lecithin, and soybean lecithin, stir and mix to prepare an encapsulation liquid, add the above fermented sauce to the encapsulation liquid, and homogenize at high speed for 11.5 min. The high-speed homogenization pressure is 125 MPa, the temperature is 25°C, the speed is 6500 rpm, and the number of cycles is 2 times to obtain the original sauce;

[0049] S5. Preparation: Mix the extract of Litsea cubeba, the extract of Bambusa cycads, coconut milk, steviol glycosides and liquor, add the above-mentioned original sauce and continue to mix and stir to obtain chili sauce.

[0050] Comparative Example 1

[0051] The difference between this comparative example and Example 3 is that the S2 initial pickling is not performed in the preparation method of the low-salt fermented yellow lantern chili sauce.

[0052] Comparative Example 2

[0053] The difference between this comparative example and Example 3 is that in the preparation method of the low-salt fermented yellow lantern chili sauce, no protective liquid is added in the initial pickling S2.

[0054] Comparative Example 3

[0055] The difference between this comparative example and Example 3 is that in the method for preparing the low-salt fermented yellow lantern chili sauce, S3 is not placed in a pulsed electromagnetic field for fermentation.

[0056] Comparative Example 4

[0057] The difference between this comparative example and Example 3 is that in the preparation method of the low-salt fermented yellow lantern chili sauce, S3 does not perform step-by-step fermentation.

[0058] Comparative Example 5

[0059] The difference between this comparative example and Example 3 is that in the method for preparing the low-salt fermented yellow lantern chili sauce, S4 does not perform high-speed homogenization encapsulation.

[0060] 1. Microbiological indicators

[0061] Weigh 25g of the chili sauce samples to be tested in Examples 1-3 and Comparative Examples 1-5, put them into a sterile homogenizing bag containing 225mL of sterile physiological saline, and beat them with a homogenizer for 2 minutes to make a 1:10 sample homogenate; refer to the relevant methods in GB4789.3-2016 "National Food Safety Standard Food Microbiology Inspection", and determine the colony counts of Escherichia coli, Salmonella, and Staphylococcus aureus, respectively. The test results are shown in Table 1:

[0062]

[0063] “CFU / g” means colony forming units per gram of sample.

[0064] “Not detected” means that the corresponding microorganism was not detected in the tested sample or its amount was below the detection limit.

[0065] 2. Physical and chemical index test

[0066] The chili sauces of Examples 1-3 and Comparative Examples 1-5 were tested for their physical and chemical indicators. The moisture content, volatile basic nitrogen, nitrite content and amino nitrogen content in the chili sauces were respectively measured according to "GB5009.228-2016 National Food Safety Standard" and "GB12456-2008 Determination of Total Acid in Food". The test results are shown in Table 2 below:

[0067]

[0068]

[0069] The chili sauce of the invention complies with NY / T1070-2006 "chili sauce" (industry standard).

[0070] 3. Spiciness Test

[0071] The hot pepper sauces of Examples 1-3 and Comparative Example 5 were tested for their spiciness according to the Scoville index.

[0072] Spiciness level:

[0073] 0-500SHU: Barely spicy.

[0074] 500-1,000SHU: slightly spicy.

[0075] 1,000-2,500SHU: Spicier.

[0076] 2,500-5,000SHU: Medium spicy.

[0077] 5,000-15,000SHU: Very spicy.

[0078] 15,000-30,000SHU: Very spicy.

[0079] 30,000-50,000SHU: Extremely spicy.

[0080] 50,000-100,000SHU and above: Super spicy.

[0081] The test results are shown in Table 3:

[0082] Scoville Index (SHU) Example 1 2600 Example 2 2700 Example 3 2500 Comparative Example 5 8500

[0083] The Scoville index (SHU) of the low-salt fermented yellow lantern chili sauce of the example group is lower than that of the yellow lantern chili sauce of comparative example 5, indicating that the capsaicin is encapsulated by high-speed homogenization, reducing its contact with the oral cavity and digestive tract, thereby alleviating its irritation.

[0084] 4. Sensory Evaluation

[0085] 1. Purpose of evaluation

[0086] The sensory properties of low-salt fermented yellow lantern chili sauce, such as appearance, smell, taste, and texture, were evaluated to provide a basis for product quality control and improvement.

[0087] 2. Evaluators

[0088] A total of 80 professionals who have received sensory evaluation training were divided into 8 groups, with 10 people in each group.

[0089] 3. Evaluation environment

[0090] The evaluation room should be kept quiet and well ventilated, with the temperature controlled at 20-25℃ and the relative humidity at 50%-60%.

[0091] The evaluation table should be equipped with white light to ensure accurate observation.

[0092] 4. Evaluation samples

[0093] Each set contains 30 servings of low-salt fermented yellow lantern chili sauce, 5 grams per serving.

[0094] 5. Evaluation indicators and standards

[0095]

[0096]

[0097] 6. Evaluation method:

[0098] (1) Evaluators should not smoke, drink alcohol or eat spicy or irritating food within 1 hour before the evaluation.

[0099] (2) Observe the color and appearance of the sample, smell its odor, then take a small amount of the sample into your mouth, carefully taste its flavor and texture, and record the evaluation results.

[0100] 7. Evaluation results:

[0101]

[0102]

[0103] From the evaluation results, it can be seen that the low-salt fermented yellow lantern chili sauce of the present invention has excellent comprehensive performance in terms of color, smell, taste and texture. The chili sauce is bright in color, uniformly golden or orange-yellow, shiny, has a strong aroma unique to yellow lantern chili, has no peculiar smell, has a strong taste, moderate spiciness, moderate saltiness, a balance of umami and sourness, has no bitterness, has a uniform and delicate texture, has no granularity, and has no obvious stratification and precipitation.

[0104] Comparison between Example 3 and Comparative Example 3 shows that the use of pulsed electromagnetic field fermentation may enhance the activity of enzyme substances in the chili sauce, thereby promoting various biochemical reactions, including the decomposition and transformation of proteins, fats, and carbohydrates. The flavor substances produced during the fermentation process are richer, thereby improving the overall flavor of the chili sauce. By accelerating the material transformation and structural adjustment during the fermentation process, the pulsed electromagnetic field helps to improve the texture of the chili sauce, making it more delicate and smooth while maintaining a certain elasticity and toughness.

[0105] Compared with Example 3 and Comparative Example 4, by controlling the temperature, pH value and fermentation time at different stages through step-by-step fermentation, the fermentation environment can be gradually optimized, so that beneficial microorganisms can grow and reproduce under optimal conditions, thereby more effectively decomposing the nutrients in the peppers and improving the flavor and quality of the chili sauce; step-by-step fermentation helps the flavor substances in the peppers to be gradually released at different stages, making the flavor of the final product more complex and layered; through step-by-step fermentation, the spicy ingredients in the peppers may interact with other ingredients, thereby reducing the spiciness to a certain extent, while increasing the richness and diversity of the taste.

[0106] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing low-salt fermented yellow lantern chili sauce, characterized in that: The following steps are involved: S1. Pre-treatment: Select yellow lantern peppers with moderate maturity, wash and remove the stems, and dry them naturally to a moisture content of 10-15%; S2, initial pickling: chop the pepper, add a sodium salt solution with a mass concentration of 12-25% and a protective liquid, mix and stir evenly, perform initial pickling, and obtain an initial sauce; S3, fermentation: the primary pickled sauce and the composite bacteria are mixed and placed in a pulsed electromagnetic field for step-by-step fermentation, early fermentation: control the temperature at 20-30°C, pH value at 4.5-5.0, fermentation for 2-4 days, middle fermentation: control the temperature at 20-30°C, pH value at 4.5-5.0, fermentation for 3-5 days, late fermentation: control the temperature at 20-30°C, pH value at 4.5-5.0, fermentation for 2-4 days, to obtain a fermented sauce; S4, encapsulation: heat the vegetable oil to 50-80°C, add chitosan, lecithin, and soybean lecithin, stir and mix to prepare an encapsulation liquid, add the fermented sauce to the encapsulation liquid, and homogenize at high speed for 8-15 minutes to obtain the original sauce; S5. Preparation: Mix the extract of Litsea cubeba, the extract of Bambusa cycads, coconut milk, steviol glycosides and liquor, add the above-mentioned original sauce and continue to mix and stir to obtain chili sauce.

2. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The protective solution of S2 is sodium D-isoascorbate, rosmarinic acid and sodium alginate in a mass ratio of (2-6):(12-25):(8-15).

3. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The mass volume ratio g / mL of the S2 chili powder, sodium salt solution and protective solution is (50-80):(8-10):(20-28).

4. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The temperature of the initial pickling of S2 is 20-23° C., the relative humidity is 50-80%, and the pickling time is 3-5 hours.

5. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The mass ratio of the initial sauce and the composite bacteria in S3 is 50-100:12-20.

6. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The composite bacteria of S3 are Lactobacillus acidophilus, Acetobacter and Saccharomyces cerevisiae in a mass ratio of (3.5-6.5):(1.2-2.5):(5.5-8.5).

7. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The pulse electromagnetic field of S3 has a magnetic field strength of 20-100 mT, an electric field strength of 25-55 V / cm, a frequency of 100-300 kHz, and a pulse width of 25-35 μs.

8. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The high-speed homogenization of S4 has a pressure of 100-150 MPa, a temperature of 22-28° C., a rotation speed of 3000-10000 rpm, and a cycle number of 1-3 times.

9. The method for preparing a low-salt fermented yellow lantern chili sauce according to claim 1, characterized in that: The vegetable oil of S4 is selected from avocado oil, olive oil, rapeseed oil or peanut oil.

10. The yellow lantern chili sauce prepared by the preparation method according to any one of claims 1 to 8, characterized in that: The invention comprises the following raw materials in parts by weight: 500-900 parts of yellow lantern pepper, 50-80 parts of vegetable oil, 3-5 parts of chitosan, 1-3 parts of lecithin, 2-4 parts of soybean lecithin, 5-9 parts of litsea cubeba extract, 10-12 parts of bamboo fungus extract, 3-8 parts of coconut milk, 2-5 parts of steviol glycoside and 5-10 parts of white wine.

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