Low-sugar chili sauce and additive-free fermentation process thereof

Abstract

The invention provides a low-sugar chili sauce and an additive-free fermentation process thereof. The low-sugar chili sauce is prepared from the following raw materials in parts by weight: 65-75 parts of a spicy seasoning, 10-13 parts of a seasoning, 2-5 parts of a thickening agent, 1-3 parts of a sweetening agent and 4-6 parts of olive oil, wherein the spicy seasoning comprises 25-35 parts of chili sauce, 20-30 parts of tomatoes, 4-6 parts of garlic and 8-12 parts of onions. In the production process of the chilli sauce, corn starch is adopted to replace an existing thickening agent, mogroside is adopted to replace a sweetening agent in the prior art, fermentation of the additive-free chilli sauce is achieved, the consistency and stability of the chilli sauce can be effectively improved, the phenomenon of layering or water bleeding of the chilli sauce in the storage process is prevented, and the chilli sauce has a good taste. The corn starch is used as a thickening agent, so that the texture of the chilli sauce is finer and more uniform, the mogroside has an anti-oxidation effect, the shelf life of the chilli sauce is prolonged, the chilli sauce without the additive better meets the requirements of modern consumers for food safety and health, and the health risk possibly brought by the additive is avoided.

Description

Technical Field

[0001] The invention relates to a hot sauce and an additive-free fermentation process thereof, in particular to a low-sugar hot sauce and an additive-free fermentation process thereof, and belongs to the technical field of hot sauce production. Background Art

[0002] Hot sauce is a condiment, mainly made of chili peppers and other seasonings, and is widely loved for its unique spicy taste and flavor. In the process of making hot sauce, sugar is sometimes added to enrich its taste and flavor. Hot sauce is a condiment made from chili peppers as the main raw material, through grinding, blending and other processes. It usually has a distinct spicy taste and unique flavor, which can add a rich taste to food. There are many types of hot sauces, and hot sauces from different regions and different cultural backgrounds vary in raw materials, production methods and tastes.

[0003] In the process of making hot sauce, a certain amount of sugar is sometimes added to balance the spiciness, add sweetness or improve the taste. The hot elements in peppers (such as capsaicin) give the hot sauce its unique spicy taste. However, too strong spiciness may be difficult for some people to accept. Sugar, as a sweetener, can effectively balance the spiciness and make the taste of the hot sauce softer. When the spiciness and sweetness meet in the mouth, they interact with each other to produce a spicy and sweet, layered taste. This balance makes the hot sauce more suitable for the tastes of the majority of consumers. The addition of sugar will increase the calories of the hot sauce. Specifically: Sugar is a source of calories. When sugar substances are decomposed and metabolized in the human body, they can produce about 4 kilocalories per gram. Therefore, the more sugar is added to the hot sauce, the higher its caloric value.

[0004] Although hot sauce itself does not directly cause obesity, long-term excessive intake of high-calorie hot sauce may increase the risk of obesity. If the hot sauce calories consumed exceed the daily energy consumption required by the human body, the excess calories may be converted into fat and stored in the body, leading to obesity.

[0005] A known Chinese authorized invention (publication number: CN111683542B) discloses a low-calorie hot sauce, which replaces sugar with allulose and uses spicy seasoning and an acid-resistant thickener as components to prepare a functional hot sauce with lower calories and reduced sugars, and further adds an acid-resistant thickener so that the hot sauce maintains thickening properties under acidic conditions, particularly by maintaining thickening properties under pH 3.5 to 5.5;

[0006] However, the acid-resistant thickener is at least one of methylcellulose, calcium carboxymethylcellulose, propylene glycol alginate, sodium polyacrylate, modified starch, gum and pectin. Although these additives are considered safe in most cases, excessive intake or long-term intake of large amounts may pose certain risks to human health. For example, sodium polyacrylate may burden the kidneys when taken in large amounts; and some gums and pectins may interfere with the body's absorption of minerals. In addition, for some special populations (such as pregnant women, children, the elderly or people with specific diseases), these additives may produce more sensitive reactions. For this reason, a low-sugar hot sauce and an additive-free fermentation process thereof are proposed. Summary of the invention

[0007] In view of this, the present invention provides a low-sugar hot sauce and an additive-free fermentation process thereof to solve or alleviate the technical problems existing in the prior art and at least provide a beneficial choice.

[0008] The technical solution of the embodiment of the present invention is achieved as follows: a low-sugar chili sauce is prepared from the following raw materials in parts by weight:

[0009] 65-75 parts of spicy seasoning, 10-13 parts of seasoning, 2-5 parts of thickener, 1-3 parts of sweetener, 4-6 parts of olive oil;

[0010] The spicy seasoning includes: 25-35 parts chili sauce, 20-30 parts tomato, 4-6 parts garlic, 8-12 parts onion;

[0011] Seasonings include: 8-12 parts of vinegar, 0.5-1.5 parts of salt, 0.8-1.2 parts of spices;

[0012] The thickener is a mixture of corn starch and water in equal proportions;

[0013] The sweetener is mogroside.

[0014] Further preferably, the spicy seasoning is prepared by mixing and stirring chili sauce, tomatoes, garlic and onions, and the chili sauce is prepared by removing the stems of chili peppers, washing and chopping them, and mixing them with soaked dry chili powder.

[0015] Further preferably, the seasoning is a mixture of vinegar, salt and spices, and the spice is at least one selected from ginger powder, pepper powder and star anise powder.

[0016] Further preferably, the thickener is made by mixing corn starch and water in equal proportions, and the temperature of the water is 85-95°C.

[0017] Further preferably, the calorie content of the low-sugar hot sauce per unit mL does not exceed 120 kcal.

[0018] A low-sugar hot sauce additive-free fermentation process comprises the following steps:

[0019] Raw material processing: wash tomatoes, garlic, and onions and dry them, mash the tomatoes into puree, chop the garlic and dice the onions, mix the processed chili sauce, tomato puree, minced garlic, and diced onions evenly;

[0020] Sterilization: Use high-temperature steam to sterilize the raw materials. The temperature of high-temperature steam is 121℃-134℃ and the sterilization time is 5-10min.

[0021] Adjust pH value: Add vinegar to adjust the pH of the raw materials. The fermentation pH value of hot sauce is 4.0-5.0;

[0022] Inoculating lactic acid bacteria: inoculating lactic acid bacteria into the sterilized raw materials;

[0023] Control the fermentation conditions: control the fermentation temperature, humidity and oxygen content of the hot sauce. The fermentation time of the hot sauce is 25-30 days.

[0024] Monitor fermentation indicators: Use a pH meter to monitor the pH value of the hot sauce, use titration to test the lactic acid content of the hot sauce, and taste and evaluate the flavor of the hot sauce;

[0025] Thickening the hot sauce: After fermentation, mix corn starch with 90°C water into a paste, slowly pour it into the hot sauce, stirring while pouring, so that the starch paste is evenly distributed in the hot sauce;

[0026] Seasoning for hot sauce: Add salt, vinegar, spices, sweetener, olive oil to season the hot sauce;

[0027] Secondary sterilization: After thickening and seasoning, the hot sauce is sterilized for the second time under the same sterilization conditions as the first sterilization;

[0028] Filling and sealing: Fill the sterilized hot sauce into the packaging container and seal it. The temperature of the hot sauce should be 60-70℃ during filling. The filled and sealed hot sauce should be stored in a cool, dry and ventilated place.

[0029] Further preferably, during the fermentation process of the hot sauce, the hot sauce is stirred regularly, and during the stirring process, the lactic acid bacteria are evenly distributed and utilize the nutrients in the raw materials. The stirring frequency is 35-40r / min, the stirring time is 5-7min, and the stirring interval is 1.5-2.5h.

[0030] Further preferably, the fermentation temperature of the hot sauce is 25-35° C., and a constant temperature fermentation box is used to ferment the hot sauce during fermentation.

[0031] Further preferably, the fermentation humidity of the hot sauce is 75%-85%, and a humidity sensor is installed in the constant temperature fermentation box to monitor the humidity of the fermentation environment in real time.

[0032] Further preferably, the oxygen content of the hot sauce fermentation is 5-10%. Before fermentation, nitrogen is used to replace the constant temperature fermentation box to remove the oxygen in the tank.

[0033] The embodiment of the present invention has the following advantages due to the adoption of the above technical solution:

[0034] In the production process of the hot sauce, corn starch is used to replace the existing thickener, and mogroside is used to replace the sweetener in the prior art, so that the fermentation of the hot sauce with zero additives is realized, the thickness and stability of the hot sauce can be effectively improved, and the hot sauce can be prevented from being stratified or dehydrated during storage. Moreover, corn starch is used as a thickener, which can make the texture of the hot sauce more delicate and uniform, and improve the taste experience when eating. The use of mogroside as a sweetener has the advantages of high sweetness and low calories, does not affect the blood sugar level after eating, and is suitable for diabetic patients and people pursuing a healthy diet. In addition, mogroside has an antioxidant effect, which helps to prolong the shelf life of the hot sauce and maintain its freshness and taste. The hot sauce with zero additives is more in line with the needs of modern consumers for food safety and health, and avoids the health risks that may be caused by additives.

[0035] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0037] Figure 1 The present invention is a flowchart of the steps of an additive-free fermentation process for a low-sugar hot sauce. DETAILED DESCRIPTION

[0038] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the present invention. Therefore, the drawings and descriptions are considered to be exemplary and non-restrictive in nature.

[0039] The embodiments of the present invention are described in detail below with reference to the accompanying drawings.

[0040] Embodiment 1

[0041] The embodiment of the present invention provides a low-sugar chili sauce, which is prepared from the following raw materials in parts by weight:

[0042] 70 parts of spicy seasoning, 10 parts of seasoning, 3 parts of thickener, 2 parts of sweetener, 5 parts of olive oil;

[0043] The spicy seasoning includes: 30 parts chili sauce, 25 parts tomato, 5 parts garlic, 10 parts onion;

[0044] The seasoning includes: 8 parts vinegar, 1 part salt, 1 part spices;

[0045] The sweetener is mogroside, which replaces traditional sugar and reduces calorie intake. The benefits of using mogroside in hot sauce mainly include the following aspects:

[0046] Improve health value: Mogroside is a natural sweetener extracted from monk fruit, with almost zero calories, while white sugar contains higher calories. Therefore, using mogroside instead of white sugar can significantly reduce the calories of hot sauce, thus meeting the needs of modern people for a healthy diet. In addition, mogroside will not affect blood sugar levels, nor stimulate insulin secretion, which is an ideal choice for diabetic patients;

[0047] Enhance taste and flavor: The sweetness of mogroside is 300 times that of sucrose, so a small amount of mogroside can achieve a sweetness similar to that of white sugar. This makes the hot sauce more sweet and richer in taste while maintaining the original spicy taste. At the same time, the sweetness of mogroside can also play a role in reconciling the spiciness, making the taste of the hot sauce more balanced.

[0048] Reduce calories: Since mogroside has low calories, using it to replace part of the sugar can reduce the calories of hot sauce, which is suitable for people who pursue a healthy diet;

[0049] Extend shelf life: Since mogroside has a natural preservative effect, using it instead of sugar can extend the shelf life of hot sauce to a certain extent, which is an additional advantage for the production and storage of hot sauce;

[0050] Antioxidant and lipid-lowering: Mogroside has antioxidant activity, can scavenge free radicals, inhibit lipid peroxidation, and lower blood lipids, which helps prevent cardiovascular and cerebrovascular diseases;

[0051] Improve digestion: Mogroside can promote intestinal peristalsis, soften stools, relieve constipation symptoms, and thus improve the health of the digestive system.

[0052] Tomatoes provide natural sweet and sour flavor and rich vitamins. Tomatoes need to be washed, chopped or mashed;

[0053] Garlic is used to add flavor;

[0054] Onions are used to provide sweetness and aroma.

[0055] In one embodiment, the spicy seasoning is prepared by mixing and stirring chili sauce, tomatoes, garlic, and onions, and the chili sauce is prepared by removing the stems of chili peppers, washing and chopping them, and mixing them with soaked dry chili powder;

[0056] Chili sauce uses fresh red peppers or dried chili powder as the main source of spiciness. Fresh peppers need to be stemmed, washed and chopped, while dried chili powder needs to be soaked in water in advance and stirred into a paste.

[0057] In one embodiment, the seasoning is a mixture of vinegar, salt, and spices, wherein the spice is at least one selected from ginger powder, pepper powder, and star anise powder, and the spices can add a complex aroma.

[0058] In one embodiment, the thickener is made of a mixture of corn starch and water in equal proportions, the temperature of the water is 90° C., and the thickener is a mixture of corn starch and water in equal proportions. By using corn starch as a thickener, the following effects can be achieved:

[0059] Significant thickening: Corn starch absorbs water during heating to form a colloid, which significantly increases the viscosity of the hot sauce, making it richer in texture and taste. This feature makes the hot sauce smoother and less likely to flow when applied or paired with food, improving the overall eating experience;

[0060] Preventing stratification: During long-term storage, hot sauce may stratify due to gravity or interaction between ingredients. Corn starch, as a thickener, can effectively prevent the separation of oil and water in the hot sauce, maintain its uniform and stable texture, and extend the shelf life of the product.

[0061] Improve stability: Corn starch can not only thicken the sauce, but also improve the stability of the hot sauce. During the production process, corn starch can stabilize the structure of the hot sauce and prevent its texture from changing due to temperature changes or mechanical stirring. This stability helps the hot sauce maintain its quality during storage and transportation;

[0062] Improve taste: The thickening effect of corn starch makes the hot sauce taste more delicate and soft. At the same time, it can also increase the adhesion of the hot sauce, making the spicy taste stick to the food more lastingly, improving the overall taste enjoyment;

[0063] Reduce costs: Compared with traditional thickeners, corn starch is relatively cheap. Using it can effectively reduce the production cost of hot sauce. At the same time, since corn starch is widely available and easy to obtain, it also improves the feasibility and sustainability of hot sauce production.

[0064] In one embodiment, the calories per mL of low-sugar hot sauce do not exceed 120 kcal, and the determination method includes:

[0065] Calorimetry:

[0066] Use a calorimeter to put a certain amount of hot sauce sample into the meter and measure the heat.

[0067] Record the measurement results to obtain the total calories of the hot sauce sample (unit: kilojoule or kilocalorie);

[0068] Density determination:

[0069] Use a densitometer to measure the density of the hot sauce sample (unit: g / mL);

[0070] Record the measurement results to obtain the density value of the hot sauce sample;

[0071] Calculate the calories per mL:

[0072] Based on the results of the calorimetry and density measurement, calculate the calories per mL of the hot sauce.

[0073] The calculation formula is: Calories per unit mL = total calories (kcal) / hot sauce sample volume (mL) × hot sauce sample density (g / mL);

[0074] Since the density of hot sauce is usually close to 1g / mL, when the density is close to 1, it can be simplified as: calories per unit mL ≈ total calories (kcal) / hot sauce sample volume (mL), and it can be concluded that the calories per unit mL of low-sugar hot sauce does not exceed 120 kcal.

[0075] like Figure 1 As shown, a fermentation process without additives for low-sugar hot sauce comprises the following steps:

[0076] Raw material processing: wash tomatoes, garlic, and onions and dry them, mash the tomatoes into puree, chop the garlic and dice the onions, mix the processed chili sauce, tomato puree, minced garlic, and diced onions evenly;

[0077] Sterilization: Use high-temperature steam to sterilize the raw materials. The temperature of the high-temperature steam is 130°C and the sterilization time is 8 minutes.

[0078] Adjust pH value: Add vinegar to adjust the pH of the raw materials. The fermentation pH value of hot sauce is 4.0.

[0079] Inoculating lactic acid bacteria: inoculating lactic acid bacteria into the sterilized raw materials;

[0080] Control fermentation conditions: control the fermentation temperature, fermentation humidity and fermentation oxygen content of the hot sauce. The fermentation time of the hot sauce is 28 days;

[0081] Monitor fermentation indicators: Use a pH meter to monitor the pH value of the hot sauce, use titration to test the lactic acid content of the hot sauce, and taste and evaluate the flavor of the hot sauce;

[0082] Thickening the hot sauce: After fermentation, mix corn starch with 90°C water into a paste, slowly pour it into the hot sauce, stirring while pouring, so that the starch paste is evenly distributed in the hot sauce;

[0083] Seasoning for hot sauce: Add salt, vinegar, spices, sweetener, olive oil to season the hot sauce;

[0084] Secondary sterilization: After thickening and seasoning, the hot sauce is sterilized for the second time under the same sterilization conditions as the first sterilization;

[0085] Filling and sealing: Fill the sterilized hot sauce into the packaging container and seal it. The temperature of the hot sauce is 65℃ during filling. The filled and sealed hot sauce should be stored in a cool, dry and ventilated place.

[0086] In one embodiment, during the fermentation process of the hot sauce, the hot sauce is stirred regularly. During the stirring process, the lactic acid bacteria are evenly distributed and utilize the nutrients in the raw materials. The stirring frequency is 35r / min, the stirring time is 6min, and the stirring interval is 2h.

[0087] In one embodiment, the fermentation temperature of the hot sauce is 30° C., and a constant temperature fermentation box is used to ferment the hot sauce during fermentation;

[0088] The control of the fermentation temperature of hot sauce comprises the following steps:

[0089] Equipment selection: Choose fermentation equipment with precise temperature control function, such as a constant temperature fermentation box or a fermentation tank with a temperature control system. These equipment can maintain a constant temperature and reduce the impact of temperature fluctuations on the activity of lactic acid bacteria;

[0090] Preheating treatment: Before putting the raw materials into the fermentation equipment, preheat the equipment to ensure that the inside of the equipment reaches the predetermined fermentation temperature, which helps to quickly start the fermentation process and reduce the temperature adaptation time;

[0091] Real-time monitoring and adjustment: During the fermentation process, use a temperature sensor to monitor the temperature in the fermentation tank in real time and adjust it as needed. If the temperature is too high, lower it by adding a cooling system or adjusting the equipment settings; if the temperature is too low, raise it by using a heating system or adjusting the ambient temperature.

[0092] Temperature gradient management: For large fermenters, uneven heat distribution may lead to temperature gradients. Therefore, it is necessary to regularly measure and record the temperature at different locations and take corresponding measures to homogenize it, such as stirring or adjusting the airflow in the fermenter.

[0093] In one embodiment, the fermentation humidity of the hot sauce is 80%, and a humidity sensor is installed in the constant temperature fermentation box to monitor the humidity of the fermentation environment in real time;

[0094] The control of the humidity of the hot sauce fermentation includes the following steps:

[0095] Install humidity sensors in the fermentation equipment to monitor the humidity of the fermentation environment in real time, which helps to detect humidity anomalies in time and take corresponding adjustment measures;

[0096] According to the data of the humidity sensor, if the humidity is too low, the ambient humidity is increased through the humidification system; if the humidity is too high, the humidity is reduced through the dehumidification system or ventilation;

[0097] Proper treatment of raw materials before fermentation, such as adjusting the moisture content of raw materials to meet fermentation requirements, can help reduce humidity fluctuations during fermentation;

[0098] Ensure that the fermentation equipment is well sealed to prevent interference from external moisture. At the same time, regularly check the seals and connections of the equipment to ensure that they are intact.

[0099] In one embodiment, the oxygen content of the hot sauce fermentation is 8%. Before fermentation, nitrogen is used to replace the constant temperature fermentation box to remove the oxygen in the tank;

[0100] Method for controlling oxygen during hot sauce fermentation:

[0101] Sealed fermentation: Use sealed fermentation tanks or cover them to reduce the entry of oxygen, which helps create an anaerobic environment and promote the growth and reproduction of lactic acid bacteria;

[0102] Nitrogen replacement: Before fermentation, nitrogen can be used to replace the fermentation tank to remove oxygen in the tank, which helps to further reduce the oxygen content and improve fermentation efficiency;

[0103] Monitoring and adjustment: Use an oxygen sensor to monitor the oxygen content in the fermenter in real time and adjust it as needed. If the oxygen content is too high, you can reduce the oxygen content by increasing the sealing, reducing the stirring frequency, or adjusting the airflow in the fermenter;

[0104] Fermentation agent selection: Choose lactic acid bacteria with strong anaerobicity as the fermentation agent, which helps to better control the oxygen content during the fermentation process.

[0105] Embodiment 2

[0106] The embodiment of the present invention provides a low-sugar chili sauce, which is prepared from the following raw materials in parts by weight:

[0107] 65 parts spicy seasoning, 13 parts seasoning, 5 parts thickener, 3 parts sweetener, 4 parts olive oil;

[0108] The spicy seasoning includes: 35 parts chili sauce, 20 parts tomato, 4 parts garlic, 11 parts onion;

[0109] The seasoning includes: 11 parts vinegar, 1 part salt, 1 part spices;

[0110] By increasing the amount of seasonings such as garlic, ginger, and five-spice powder, the flavor of the hot sauce can be made stronger. The volatile components and flavor substances in these seasonings can interact with other ingredients in the hot sauce to form a complex and unique flavor system.

[0111] Increasing the amount of thickener can delay the process of flavor molecules entering the taste buds and nasal passages from the hot sauce, making the flavor release slower and more prolonged, which may change the way the flavor of the hot sauce is perceived, making consumers need longer to taste and feel its flavor;

[0112] Tomatoes provide natural sweet and sour flavor and rich vitamins. Tomatoes need to be washed, chopped or mashed;

[0113] By increasing the amount of tomatoes and onions, the overall flavor of the hot sauce can be enhanced, making it more delicious and tasty. The flavor substances in these two raw materials can interact with other ingredients in the hot sauce to form a more complex and unique flavor system.

[0114] Garlic is used to add flavor;

[0115] Onions are used to provide sweetness and aroma.

[0116] In one embodiment, the spicy seasoning is prepared by mixing and stirring chili sauce, tomatoes, garlic, and onions, and the chili sauce is prepared by removing the stems of chili peppers, washing and chopping them, and mixing them with soaked dry chili powder;

[0117] Chili sauce uses fresh red peppers or dried chili powder as the main source of spiciness. Fresh peppers need to be stemmed, washed and chopped, while dried chili powder needs to be soaked in water in advance and stirred into a paste.

[0118] In one embodiment, the seasoning is a mixture of vinegar, salt, and spices, wherein the spice is at least one selected from ginger powder, pepper powder, and star anise powder, and the spices can add a complex aroma.

[0119] In one embodiment, the thickener is made of a mixture of corn starch and water in equal proportions, the temperature of the water is 90° C., and the thickener is a mixture of corn starch and water in equal proportions. By using corn starch as a thickener, the following effects can be achieved:

[0120] Significant thickening: Corn starch absorbs water during heating to form a colloid, which significantly increases the viscosity of the hot sauce, making it richer in texture and taste. This feature makes the hot sauce smoother and less likely to flow when applied or paired with food, improving the overall eating experience;

[0121] Preventing stratification: During long-term storage, hot sauce may stratify due to gravity or interaction between ingredients. Corn starch, as a thickener, can effectively prevent the separation of oil and water in the hot sauce, maintain its uniform and stable texture, and extend the shelf life of the product.

[0122] Improve stability: Corn starch can not only thicken the sauce, but also improve the stability of the hot sauce. During the production process, corn starch can stabilize the structure of the hot sauce and prevent its texture from changing due to temperature changes or mechanical stirring. This stability helps the hot sauce maintain its quality during storage and transportation;

[0123] Improve taste: The thickening effect of corn starch makes the hot sauce taste more delicate and soft. At the same time, it can also increase the adhesion of the hot sauce, making the spicy taste stick to the food more lastingly, improving the overall taste enjoyment;

[0124] Reduce costs: Compared with traditional thickeners, corn starch is relatively cheap. Using it can effectively reduce the production cost of hot sauce. At the same time, since corn starch is widely available and easy to obtain, it also improves the feasibility and sustainability of hot sauce production.

[0125] In one embodiment, the calories per mL of low-sugar hot sauce do not exceed 120 kcal, and the determination method includes:

[0126] Calorimetry:

[0127] Use a calorimeter to put a certain amount of hot sauce sample into the meter and measure the heat.

[0128] Record the measurement results to obtain the total calories of the hot sauce sample (unit: kilojoule or kilocalorie);

[0129] Density determination:

[0130] Use a densitometer to measure the density of the hot sauce sample (unit: g / mL);

[0131] Record the measurement results to obtain the density value of the hot sauce sample;

[0132] Calculate the calories per mL:

[0133] Based on the results of the calorimetry and density measurement, calculate the calories per mL of the hot sauce.

[0134] The calculation formula is: Calories per unit mL = total calories (kcal) / hot sauce sample volume (mL) × hot sauce sample density (g / mL);

[0135] Since the density of hot sauce is usually close to 1g / mL, when the density is close to 1, it can be simplified as: calories per unit mL ≈ total calories (kcal) / hot sauce sample volume (mL), and it can be concluded that the calories per unit mL of low-sugar hot sauce does not exceed 120 kcal.

[0136] like Figure 1 As shown, a fermentation process without additives for low-sugar hot sauce comprises the following steps:

[0137] Raw material processing: wash tomatoes, garlic, and onions and dry them, mash the tomatoes into puree, chop the garlic and dice the onions, mix the processed chili sauce, tomato puree, minced garlic, and diced onions evenly;

[0138] Sterilization: Use high-temperature steam to sterilize the raw materials. The temperature of the high-temperature steam is 130°C and the sterilization time is 10 minutes.

[0139] Adjust pH value: Add vinegar to adjust the pH of the raw materials. The fermentation pH value of hot sauce is 5.

[0140] Inoculating lactic acid bacteria: inoculating lactic acid bacteria into the sterilized raw materials;

[0141] Control the fermentation conditions: control the fermentation temperature, fermentation humidity and fermentation oxygen content of the hot sauce. The fermentation time of the hot sauce is 30 days;

[0142] Monitor fermentation indicators: Use a pH meter to monitor the pH value of the hot sauce, use titration to test the lactic acid content of the hot sauce, and taste and evaluate the flavor of the hot sauce;

[0143] Thickening the hot sauce: After fermentation, mix corn starch with 90°C water into a paste, slowly pour it into the hot sauce, stirring while pouring, so that the starch paste is evenly distributed in the hot sauce;

[0144] Seasoning for hot sauce: Add salt, vinegar, spices, sweetener, olive oil to season the hot sauce;

[0145] Secondary sterilization: After thickening and seasoning, the hot sauce is sterilized for the second time under the same sterilization conditions as the first sterilization;

[0146] Filling and sealing: Fill the sterilized hot sauce into the packaging container and seal it. The temperature of the hot sauce during filling is 70°C. The filled and sealed hot sauce should be stored in a cool, dry and ventilated place.

[0147] In one embodiment, during the fermentation process of the hot sauce, the hot sauce is stirred regularly. During the stirring process, the lactic acid bacteria are evenly distributed and utilize the nutrients in the raw materials. The stirring frequency is 40r / min, the stirring time is 7min, and the stirring interval is 2.5h.

[0148] In one embodiment, the fermentation temperature of the hot sauce is 35° C., and a constant temperature fermentation box is used to ferment the hot sauce during fermentation;

[0149] The control of the fermentation temperature of hot sauce comprises the following steps:

[0150] Equipment selection: Choose fermentation equipment with precise temperature control function, such as a constant temperature fermentation box or a fermentation tank with a temperature control system. These equipment can maintain a constant temperature and reduce the impact of temperature fluctuations on the activity of lactic acid bacteria;

[0151] Preheating treatment: Before putting the raw materials into the fermentation equipment, preheat the equipment to ensure that the inside of the equipment reaches the predetermined fermentation temperature, which helps to quickly start the fermentation process and reduce the temperature adaptation time;

[0152] Real-time monitoring and adjustment: During the fermentation process, use a temperature sensor to monitor the temperature in the fermentation tank in real time and adjust it as needed. If the temperature is too high, lower it by adding a cooling system or adjusting the equipment settings; if the temperature is too low, raise it by using a heating system or adjusting the ambient temperature.

[0153] Temperature gradient management: For large fermenters, uneven heat distribution may lead to temperature gradients. Therefore, it is necessary to regularly measure and record the temperature at different locations and take corresponding measures to homogenize it, such as stirring or adjusting the airflow in the fermenter.

[0154] In one embodiment, the fermentation humidity of the hot sauce is 85%, and a humidity sensor is installed in the constant temperature fermentation box to monitor the humidity of the fermentation environment in real time;

[0155] The control of the humidity of the hot sauce fermentation includes the following steps:

[0156] Install humidity sensors in the fermentation equipment to monitor the humidity of the fermentation environment in real time, which helps to detect humidity anomalies in time and take corresponding adjustment measures;

[0157] According to the data of the humidity sensor, if the humidity is too low, the ambient humidity is increased through the humidification system; if the humidity is too high, the humidity is reduced through the dehumidification system or ventilation;

[0158] Proper treatment of raw materials before fermentation, such as adjusting the moisture content of raw materials to meet fermentation requirements, can help reduce humidity fluctuations during fermentation;

[0159] Ensure that the fermentation equipment is well sealed to prevent interference from external moisture. At the same time, regularly check the seals and connections of the equipment to ensure that they are intact.

[0160] In one embodiment, the oxygen content of the hot sauce fermentation is 10%. Before fermentation, nitrogen is used to replace the constant temperature fermentation box to remove the oxygen in the tank;

[0161] Method for controlling oxygen during hot sauce fermentation:

[0162] Sealed fermentation: Use sealed fermentation tanks or cover them to reduce the entry of oxygen, which helps create an anaerobic environment and promote the growth and reproduction of lactic acid bacteria;

[0163] Nitrogen replacement: Before fermentation, nitrogen can be used to replace the fermentation tank to remove oxygen in the tank, which helps to further reduce the oxygen content and improve fermentation efficiency;

[0164] Monitoring and adjustment: Use an oxygen sensor to monitor the oxygen content in the fermenter in real time and adjust it as needed. If the oxygen content is too high, you can reduce the oxygen content by increasing the sealing, reducing the stirring frequency, or adjusting the airflow in the fermenter;

[0165] Fermentation agent selection: Choose lactic acid bacteria with strong anaerobicity as the fermentation agent, which helps to better control the oxygen content during the fermentation process.

[0166] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of various changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A low-sugar hot sauce, characterized in that: It is prepared from the following raw materials in parts by weight: 65-75 parts of spicy seasoning, 10-13 parts of seasoning, 2-5 parts of thickener, 1-3 parts of sweetener, 4-6 parts of olive oil; The spicy seasoning includes: 25-35 parts chili sauce, 20-30 parts tomato, 4-6 parts garlic, 8-12 parts onion; Seasonings include: 8-12 parts of vinegar, 0.5-1.5 parts of salt, 0.8-1.2 parts of spices; The thickener is a mixture of corn starch and water in equal proportions; The sweetener is mogroside.

2. A low-sugar chili sauce according to claim 1, characterized in that: The spicy seasoning is prepared by mixing and stirring chili sauce, tomatoes, garlic and onions, and the chili sauce is prepared by removing the stems of chili peppers, washing and chopping them, and stirring them with soaked dry chili powder.

3. A low-sugar chili sauce according to claim 1, characterized in that: The seasoning is a mixture of vinegar, salt and spices, and the spice is at least one selected from ginger powder, pepper powder and star anise powder.

4. The low-sugar chili sauce according to claim 1, characterized in that: The thickener is prepared by mixing corn starch and water in equal proportions, and the temperature of the water is 85-95°C.

5. The low-sugar chili sauce according to claim 1, characterized in that: The calorie content of the low-sugar hot sauce per mL does not exceed 120 kcal.

6. An additive-free fermentation process for low-sugar chili sauce, applied to a low-sugar chili sauce as claimed in any one of claims 1 to 5, characterized in that: The following steps are involved: Raw material processing: wash tomatoes, garlic, and onions and dry them, mash the tomatoes into puree, chop the garlic and dice the onions, mix the processed chili sauce, tomato puree, minced garlic, and diced onions evenly; Sterilization: Use high-temperature steam to sterilize the raw materials. The temperature of high-temperature steam is 121℃-134℃ and the sterilization time is 5-10min. Adjust pH value: Add vinegar to adjust the pH of the raw materials. The fermentation pH value of hot sauce is 4.0-5.0; Inoculating lactic acid bacteria: inoculating lactic acid bacteria into the sterilized raw materials; Control the fermentation conditions: control the fermentation temperature, humidity and oxygen content of the hot sauce. The fermentation time of the hot sauce is 25-30 days. Monitor fermentation indicators: use a pH meter to monitor the pH value of the hot sauce, use titration to test the lactic acid content of the hot sauce, taste and evaluate the flavor of the hot sauce; Thickening the hot sauce: After fermentation, mix corn starch with 90°C water into a paste, slowly pour it into the hot sauce, stirring while pouring, so that the starch paste is evenly distributed in the hot sauce; Seasoning for hot sauce: Add salt, vinegar, spices, sweetener, olive oil to season the hot sauce; Secondary sterilization: After thickening and seasoning, the hot sauce is sterilized for the second time under the same sterilization conditions as the first sterilization; Filling and sealing: Fill the sterilized hot sauce into the packaging container and seal it. The temperature of the hot sauce should be 60-70℃ during filling. The filled and sealed hot sauce should be stored in a cool, dry and ventilated place.

7. The additive-free fermentation process of a low-sugar chili sauce according to claim 6, characterized in that: During the fermentation process of the hot sauce, stir the hot sauce regularly. During the stirring process, the lactic acid bacteria are evenly distributed and utilize the nutrients in the raw materials. The stirring frequency is 35-40r / min, the stirring time is 5-7min, and the stirring interval is 1.5-2.5h.

8. The additive-free fermentation process of a low-sugar chili sauce according to claim 7, characterized in that: The fermentation temperature of the hot sauce is 25-35° C., and a constant temperature fermentation box is used to ferment the hot sauce during fermentation.

9. The additive-free fermentation process of a low-sugar chili sauce according to claim 8, characterized in that: The fermentation humidity of the hot sauce is 75%-85%. A humidity sensor is installed in the constant temperature fermentation box to monitor the humidity of the fermentation environment in real time.

10. The additive-free fermentation process of a low-sugar chili sauce according to claim 9, characterized in that: The oxygen content of hot sauce fermentation is 5-10%. Before fermentation, nitrogen is used to replace the constant temperature fermentation box to remove the oxygen in the tank.

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