Preparation method of debitterized flavored chili oil

Abstract

The invention discloses a preparation method of debittered flavored chili oil, and belongs to the field of food seasoning preparation, and the method comprises the following steps: removing seeds, drying, grinding, supplementing water to adjust the water content, mixing rapeseed oil, lard oil and camellia oil to obtain blended oil, and carrying out oil pouring treatment in two times: synchronously adding sea sedge powder and dried orange peel powder while pouring hot oil at 160-180 DEG C for the first time, and stirring at constant temperature; the preparation method comprises the following steps: mixing the raw materials at the temperature of 120-130 DEG C for 10 minutes, carrying out precipitation separation for two times to extract supernatant oil, carrying out reflux stirring, adding a composite debitterizing agent containing a chicory root extract and maltodextrin coated citric acid, carrying out flavor ripening by adopting 6-step temperature control in combination with a nitrogen environment, finally adding a fat-soluble antioxidant, and carrying out ultraviolet sterilization to prepare a finished product. Broken black disintegrating residues are removed through physical double filtration, bitter perception is blocked by combining with the chicory root extract, citric acid is slowly released for neutralization, naringin is degraded by monascus glycosidase, debitterizing of the chili oil is achieved, and it is ensured that the chili oil body is transparent and bright and pure in flavor.

Description

Technical Field

[0001] The invention relates to the field of food seasoning preparation, in particular to a method for preparing debittered flavored chili oil. Background Art

[0002] At present, the chili oil on the market generally has the problem of bitterness. The main reason is the lack of an effective de-bittering process during the production process. Some traditional processes even directly use peppers with seeds for processing. The chili seeds themselves contain natural bitter substances. In addition, they are easy to burn when fried at high temperatures or poured with oil. The burnt black debris will continue to release a bitter taste. Although some methods can simply filter out the chili residue, ordinary filtering methods are not sophisticated enough to completely remove the tiny burnt particles, resulting in the finished oil tasting bitter and turbid. Some processes try to extend the sedimentation time or filter multiple times to reduce bitterness, but the efficiency is low, it is difficult to mass produce, and may even lose the original aroma of the chili. Summary of the invention

[0003] The purpose of the present invention is to provide a method for preparing a debittered flavored chili oil, so as to solve the problem that the chili oil prepared by a traditional chili oil production process has a bitter taste.

[0004] In order to achieve the above object, the present invention adopts the following technical scheme: a method for preparing a debittered flavored chili oil, comprising the following steps:

[0005] Step 1: cut the peppers and remove the seeds, bake them in an oven at 40°C for 20 minutes, dry them and crush them, add water to the crushed peppers until they are slightly moist but not sticky, and add water to the crushed peppers, 10%<water content of the crushed peppers>15%;

[0006] Step 2: Mix rapeseed oil, lard and camellia oil in a ratio of 7:2.5:0.5 at a temperature of 50° to prepare blended oil;

[0007] Step 3: pour oil twice. For the first pouring, heat the compound oil to 160° to 180° for pouring, add seaweed powder and tangerine peel powder simultaneously, and stir at a constant temperature. Wait for ten minutes for the second pouring, heat the blended oil to 120° to 130° for pouring, and stir again.

[0008] Step 4, performing two precipitation separations on the dried peppers after pouring oil to extract the upper layer of clear oil, pouring the extracted clear oil back into the dried peppers, and stirring;

[0009] Step 5, adding a composite debittering agent containing chicory root extract and maltodextrin-encapsulated citric acid;

[0010] Step 6: Use a step temperature control system of 65°C → 45°C → 25°C, and inject food-grade nitrogen to complete flavor maturation;

[0011] Step seven, adding fat-soluble antioxidants and then performing ultraviolet sterilization to obtain finished chili oil.

[0012] Furthermore, in step four, the first sedimentation is to pour the dried chili peppers with oil into a filter barrel with filter holes at the bottom to complete the filtering of the dried chili peppers and oil. The second filtration uses a stainless steel filter to filter the burnt particles produced during the oil pouring process.

[0013] Furthermore, the composite debittering agent comprises the following components in a mass ratio: 0.2-0.4% chicory root extract, 0.15-0.25% maltodextrin-encapsulated citric acid, 0.3-0.5% red yeast rice powder, and 0.5-0.8% hazelnut paste, and each component is added according to the mass percentage of the total dry chili pepper.

[0014] Furthermore, step five also includes adding an aroma compensation system consisting of freeze-dried toona sinensis bud powder and litsea cubeba oil, wherein the addition amount of freeze-dried toona sinensis bud powder is 0.08-0.12%, and the addition amount of litsea cubeba oil is 0.03-0.07%.

[0015] Furthermore, the first oil pouring and the second oil pouring are divided into three pourings, each with an interval of 15 seconds, and stirring is carried out continuously during the interval.

[0016] Furthermore, the oxygen content in the tank should not exceed 0.5% when nitrogen is filled, and the tank should be stirred for 30 seconds every 15 minutes to prevent precipitation.

[0017] Furthermore, the hazelnut paste is fried at 120-130° C. and then subjected to air flow pulverization treatment to a particle size of ≤10 μm. During the frying process, 0.1-0.3% of β-cyclodextrin is simultaneously added for embedding treatment.

[0018] Furthermore, salt can be added to the finished chili oil according to the taste of the finished chili oil.

[0019] Compared with the prior art, the beneficial effects of the present invention are:

[0020] 1. Directly remove the source of bitterness through physical filtration. The first sedimentation separates the oil from the dry chili peppers. During the sedimentation process, the oil will take away some burnt black debris. During the second sedimentation, wait until the burnt black debris settles to the bottom of the oil, and use a stainless steel filter to filter out the burnt black debris produced during the frying process to avoid the bitter taste caused by burning and make the chili oil clearer and more transparent.

[0021] 2. Targeted removal of bitter molecules and sensory optimization are achieved through debittering agents. Chicory root extract can block the tongue's perception of the bitterness of chili peppers and simultaneously remove lipid peroxides. The release of citric acid can act as a acid-base regulator to neutralize bitterness. The glycosidase in red yeast rice powder degrades bitter components such as naringin.

[0022] 3. The flavor restoration system breaks through the flavor loss caused by traditional debittering technology. It can also adjust the color through red yeast rice powder and use natural red pigment to make up for the color loss after the pepper is dried, so that the chili oil presents a bright reddish brown color and avoids the dull color that affects appetite. The hazelnuts are fried and ground into a sauce, which adds a nutty and caramelized flavor to the chili oil, and at the same time covers the residual slight bitterness. The freeze-dried toon bud powder has a unique plant flavor, similar to the "MSG" flavor enhancement but more natural. A small amount of fresh lemon scent from Litsea cubeba oil (mountain pepper oil) makes the chili oil taste richer and more layered.

[0023] 4. Fill with nitrogen for preservation. Use food-grade nitrogen to drive away the oxygen in the tank to prevent the chili oil from deteriorating and becoming rancid after contact with the air. The shelf life is extended by 3-6 months. At the same time, isolating oxygen can prevent the chili oil from darkening in color and evaporating its aroma, keeping the chili oil fresh, fragrant and bright red. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The present invention will be further described below in conjunction with the accompanying drawings:

[0025] Figure 1 A schematic diagram of a method for preparing a debittered flavored chili oil according to the present invention DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0027] The technical solution of the present invention is described in detail with specific embodiments below. The following specific embodiments can be combined or replaced with each other according to actual conditions, and the same or similar concepts or processes may not be described in detail in some embodiments.

[0028] like Figure 1 As shown, the present invention provides a method for preparing a debittered flavored chili oil, comprising the following steps:

[0029] S1, pepper seeds containing bitter substances such as capsaicin are cut open manually, and pepper seeds in dried peppers are removed by a vibrating screen or a screen. The pepper seeds are easy to be bitter when they are made with seeds. Removing seeds can reduce the source of bitterness by about 30%. The dried peppers with seeds are placed in an oven and baked at 40°C for 20 minutes. The purpose is to remove moisture from the epidermis, retain the red pigment of peppers and natural aroma, and activate the internal aromatic substances of peppers. More importantly, it makes the peppers crisp and easier to crush. When the peppers are crushed, water is added again. First, it can lock the aroma and pigment after preliminary drying. Secondly, 10%-15% water is added after drying and crushing, so that the pepper pieces are "smooth outside and crisp inside", which can avoid high temperature carbonization and bitterness when 160°C hot oil is poured later;

[0030] S2, at a temperature of 50°, mix rapeseed oil, lard and camellia oil in a ratio of 7:2.5:0.5 to make blended oil; lard increases the thickness of the aroma, camellia oil can balance the greasiness, and the lard mixing method is introduced by the Guizhou region's specialty food "live oil pan" dipping method. The addition of lard will make the water-dipped aroma more intense, and the three oils can be mixed with each other after melting at a temperature of 50°. Do not use high temperature to avoid the formation of blended oil that needs to be heated up later. If the high temperature is used multiple times, the oil color will turn black and the taste will become bitter.

[0031] S3. The main purpose of pouring oil twice is to stimulate the aroma and lock the flavor in layers. The first time, use 160-180℃ high-temperature oil to pour on the peppers. The high temperature can quickly fry out the strong aroma of the peppers, and at the same time, melt the freshness of the seaweed powder and the fruity aroma of the tangerine peel powder into the oil. The high temperature can also kill bacteria and make the peppers redder and brighter. Wait for ten minutes to allow the first oil to penetrate into the peppers. The oil temperature drops to 120-130℃ or reheat the oil before pouring it for the second time. At this time, the temperature is lower and will not cause burning or destroy the already formed flavor substances. The aroma of 120-130℃ oil is higher than that of 160-180℃ high-temperature oil, which makes the oil aroma in the peppers stronger.

[0032] S4, the dried chili peppers that have been poured with oil are subjected to two sedimentation separations to extract the upper clear oil, and the extracted clear oil is poured back into the dried chili peppers and stirred; the purpose is to remove the burnt residue caused by pouring the high-temperature oil on the chili peppers during the pouring of the oil, and the relatively fine chili pieces and powder are arbitrarily poured with the high-temperature oil and caused to burn, so that the oil is filtered to remove the burnt residue from the chili peppers, and then the chili oil is filtered to remove the burnt residue, and then the oil with flavor and the burnt residue filtered out is poured into the chili peppers, that is, the flavor of the chili oil is retained, the bitterness can be removed, and the taste is improved.

[0033] S5, adding a composite debitter containing chicory root extract and maltodextrin-encapsulated citric acid; 2, achieving targeted removal of bitter molecules and sensory optimization through the debitter. Chicory root extract can block the tongue's perception of the bitterness of peppers and simultaneously remove lipid peroxides. The release of citric acid can act as a pH regulator to neutralize bitterness;

[0034] S6, adopting a step temperature control system of 65℃→45℃→25℃, and filling with food-grade nitrogen to complete flavor maturation; placing the chili oil in a constant temperature device (such as a sandwich pot), first keeping the temperature at 65℃ for 2 hours and stirring intermittently (stirring for 30 seconds every 15 minutes), then slowly dropping the temperature to 45℃ at a rate of 10℃ per hour and maintaining it for 8-10 hours, and finally cooling it naturally to 25℃; at the same time, when the temperature is ≥40℃, continuously introducing food-grade nitrogen from the bottom of the container (flow rate 0.5-1.0L / min) to make the oxygen concentration in the tank ≤ 0.5% until the tank is cooled to 25°C. This solves the problem of aroma volatilization caused by direct high-temperature maturation in traditional processes, and serious oil oxidation during natural cooling. The step temperature control combined with nitrogen protection can prevent high temperature from destroying volatile components, isolate oxygen and inhibit rancidity. At the same time, it solves the stratification problem caused by differences in boiling points of aromatic substances, such as the separation of capsaicin and tangerine peel aroma. The step cooling makes the oil crystals more delicate, and the smoothness of the entrance is improved by 30%, avoiding the greasy and sticky taste of traditional processes.

[0035] S7, after adding the fat-soluble antioxidant, ultraviolet sterilization is performed. After the chili oil is cooled to 25° C., a fat-soluble antioxidant (such as natural vitamin E or tea polyphenol palmitate) is added at a ratio of 0.02-0.05% of the total oil weight, and the chili oil is stirred at a speed of 30 r / min for 15 minutes to ensure uniform dispersion; then the oil is pumped into an ultraviolet sterilizer (wavelength 253.7 nm, irradiation intensity ≥ 70 μW / cm 2 ), pass through the sterilization chamber at a flow rate of 2-3L / min (residence time 30 seconds), fill and seal immediately after sterilization, use fat-soluble antioxidants to specifically inhibit the oil oxidation chain reaction, combine nitrogen protection and ultraviolet sterilization to extend the shelf life to 24 months.

[0036] Thirdly, the debittering agent is selected, chicory root extract 0.2-0.4%, maltodextrin-encapsulated citric acid 0.15-0.25%, red yeast rice powder 0.3-0.5%, hazelnut paste 0.5-0.8%, and each component is added according to the mass percentage of the total dry chili; through chicoric acid, the bitter substances remaining in the chili seeds, such as capsaicin and tannic acid, are adsorbed. According to the Food Chemistry 2021 study: The adsorption rate of chicoric acid on capsaicin is >90% (pH5-7 environment), which can reduce the bitterness value by about 63%; maltodextrin-encapsulated citric acid can delay the release of sourness, neutralize the residual bitterness while avoiding premature acidification, and improve the softness of the taste; red yeast rice flour, natural red yeast pigment replaces artificial pigment, enhances the red brightness of the oil body, and has antioxidant effects. According to "China Food Additives" 2019: Antioxidant activity of red yeast rice flour, the growth rate of peroxide value is reduced by 85%; hazelnut paste, containing hazelnut protein and oil (oleic acid content 70%), forms a complex aroma with chili oil (the total amount of terpenes increases by 138%), masks the residual bitterness and increases the sweetness of nuts, and specifically solves the problems of chili oil such as heavy bitterness, easy oxidation, and single flavor.

[0037] Furthermore, an aroma compensation system consisting of freeze-dried toon bud powder and litsea cubeba oil is added, wherein the addition amount of freeze-dried toon bud powder is 0.08-0.12%, and the addition amount of litsea cubeba oil is 0.03-0.07%; the freeze-dried toon bud powder has a unique plant flavor, similar to "MSG" but more natural; a small amount of fresh lemon fragrance of litsea cubeba oil (piper melongena oil) makes the chili oil taste richer and more layered.

[0038] The method for preparing a flavored chili oil without bitterness comprises the following steps: firstly, the filter is deseeded and watered, and then two physical filtrations are performed: after the first oil pouring, the oil and the dried chili are allowed to settle and separate, and part of the burnt residue is taken away; after the second oil pouring, a stainless steel filter (pore size ≤ 0.3 mm) is used to completely filter out the burnt black particles at the bottom layer, so as to remove the source of the burnt bitterness from the source, and the light transmittance of the oil reaches 96.2%; secondly, chicory root extract (0.2-0.4%) is added to target the adsorption of bitter molecules such as capsaicin, and the acid is slowly released in combination with encapsulated citric acid (0.15-0.25%) to neutralize the remaining bitterness, and the glycosidase in red yeast rice powder (0.3-0.5%) is used to degrade the bitter components such as naringin, so as to form an "adsorption-neutralization-separation" method. The three-stage debittering system is designed. Meanwhile, a flavor restoration system is constructed: the natural pigment of red yeast rice powder makes up for the color loss of the pepper after drying, hazelnut paste (0.5-0.8%) adds a nutty caramel aroma to cover the residual bitterness, freeze-dried toona sinensis bud powder (0.08-0.12%) enhances the flavor, and Litsea cubeba oil (0.03-0.07%) injects a fresh lemon fragrance to enrich the flavor. Finally, the nitrogen filling preservation process (oxygen in the tank ≤ 0.5%) is used to inhibit oxidative rancidity, so that the chili oil maintains a bright red-brown color (L* value increased by 15%), while the shelf life is extended to 24 months, and the peroxide value (180 days) is only 4.8meq / kg, which is 62% lower than that of the traditional process, achieving a comprehensive improvement in bitterness, color, flavor and shelf life.

[0039] Experimental results and analysis;

[0040]

[0041] Table 1

[0042] index New Technology Traditional crafts Reduction Process means Bitterness value (electronic tongue) 2.1 5.7 63％ De-seeding + double temperature oil pouring + composite debittering agent Burnt particle residue 0.02％ 0.80％ 97.50％ Secondary stainless steel filtration + low temperature oil pouring Acrylamide content 0.05 / kg 0.12mg / kg 100％ 120-130℃ Secondary oil splashing to block the formation Peroxide value (180 days) 4.8meq / kg 12.6meq / kg 62％ Nitrogen-filled aging + camellia oil antioxidant

[0043] Table 2

[0044] Experimental analysis: From the experiments in Table 1 and Table 2, it can be seen that the new process significantly reduces bitterness in most links: raw material processing (-63%), blending oil (-42%), and debittering process (-84%). Because the pepper grains are removed in the raw material processing, the increase rate of bitterness in the oil pouring link is reduced by 110%. In the raw material processing stage, the seeds are cut and removed, low-temperature baking at 40℃ and 10-15% water replenishment are used. Compared with the traditional high-temperature frying with seeds, the capsaicin residue can be reduced from the source (bitterness is reduced by 63%); the innovative use of rapeseed oil, lard, and camellia oil 7:2.5:0.5 blending oil makes the chili oil more fragrant and richer in taste. At the same time, the high smoke point characteristics of rapeseed oil are combined with the antioxidant properties of camellia oil to delay rancidity; the implementation of 160-180℃ and 120-130℃ dual-temperature oil pouring combined with sea The addition of moss and tangerine peel powder achieves a balance between high-temperature aroma stimulation and low-temperature scorch prevention because there is less involvement of chili seeds in the oil-sprinkling process (the increase in bitterness decreases by 110%, and the flavor of the chili oil is further improved); through double filtration combined with chicory root extract and encapsulated citric acid debittering (residual bitterness decreases by 90%), physical deslagging and chemical adsorption are used simultaneously; finally, ultraviolet cold sterilization and vitamin E antioxidant (oxidative bitterness decreases by 30%) are used to reduce the bitterness value of the finished product from 5.7 in the traditional process to 2.1, the residual amount of burnt particles is sharply reduced by 97.5%, acrylamide is completely avoided (undetectable vs. traditional 0.12 mg / kg), the 180-day peroxide value is only 4.8 meq / kg (traditional 12.6 meq / kg), and the shelf life is extended to 24 months, forming a full-process quality improvement system from raw material processing to sterilization and preservation.

[0045] In addition to the above-mentioned preferred embodiments, the present invention also has other implementation modes. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative work are within the scope of protection requested by the present invention.

Claims

1. A method for preparing a debittered flavored chili oil, characterized in that: The following steps are involved: Step 1, cut the peppers and remove the seeds, put them into the oven and bake them at 40°C for 20 minutes, dry them and crush them, and then add water to the crushed dried peppers, 10%<the water content value of the crushed dried peppers>15%; Step 2: Mix rapeseed oil, lard and camellia oil in a ratio of 7:2.5:0.5 at a temperature of 50° to prepare blended oil; Step 3: pour oil twice. For the first pouring, heat the compound oil to 160° to 180° for pouring, add seaweed powder and tangerine peel powder simultaneously, and stir at a constant temperature. Wait for ten minutes for the second pouring, heat the blended oil to 120° to 130° for pouring, and stir again. Step 4, performing two precipitation separations on the dried peppers after pouring oil to extract the upper layer of clear oil, pouring the extracted clear oil back into the dried peppers, and stirring; Step 5, adding a composite debittering agent containing chicory root extract and maltodextrin-encapsulated citric acid; Step 6: Use a step temperature control system of 65°C → 45°C → 25°C, and inject food-grade nitrogen to complete flavor maturation; Step seven, adding fat-soluble antioxidants and then performing ultraviolet sterilization to obtain finished chili oil.

2. The method for preparing the debittered flavored chili oil according to claim 1, wherein: In step four, the first sedimentation is to pour the dried chili peppers with oil into a filter barrel with filter holes at the bottom to complete the filtering of the dried chili peppers and oil. The second filtration uses a stainless steel filter to filter the burnt particles produced during the oil pouring process.

3. The method for preparing the debittered flavored chili oil according to claim 1, wherein: The composite debittering agent comprises the following components in mass ratio: 0.2-0.4% of chicory root extract, 0.15-0.25% of maltodextrin-encapsulated citric acid, 0.3-0.5% of red yeast rice powder, and 0.5-0.8% of hazelnut paste, and each component is added according to the mass percentage of the total dry chili pepper.

4. The method for preparing the debittered flavored chili oil according to claim 1, wherein: Step five also includes adding an aroma compensation system consisting of freeze-dried toona sinensis bud powder and litsea cubeba oil, wherein the addition amount of freeze-dried toona sinensis bud powder is 0.08-0.12%, and the addition amount of litsea cubeba oil is 0.03-0.07%.

5. The method for preparing the debittered flavored chili oil according to claim 1, characterized in that: The first and second oil pouring are divided into three pourings, with an interval of 15 seconds between each pouring, and stirring is carried out continuously during the interval.

6. The method for producing the debittered flavored chili oil according to claim 1, characterized in that: When filling with nitrogen, the oxygen content in the tank should not exceed 0.5%, and it should be stirred for 30 seconds every 15 minutes to prevent precipitation.

7. The method for producing the debittered flavored chili oil according to claim 1, characterized in that: The hazelnut paste is fried at 120-130° C. and then air flow crushed to a particle size of ≤10 μm. During the frying process, 0.1-0.3% of beta-cyclodextrin is added for embedding.

8. The method for producing the debittered flavored chili oil according to claim 1, characterized in that: After the chili oil is made, salt can be added according to the taste of the finished chili oil.

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