Chili oil and preparation method thereof

Abstract

The invention provides a preparation method of chili oil, which comprises the following steps of: mixing and crushing fried Shaanxi zanthoxylum piperitum, Yunnan hill zanthoxylum piperitum and Sichuan Erjingtiao dried chili to obtain chili powder A; crushing the fermented Indian S17 chilies to obtain chilli powder B; crushing, steaming, drying and crushing American red dry chili to obtain chili powder C; mixing the chilli powder A, the chilli powder B, the chilli powder C and spices to obtain composite chilli powder; and heating the edible oil, adding the composite chili powder, cooling, adding the mature vinegar and the white granulated sugar, and continuously cooling to obtain the finished product. And a specific crushing and crushing process is adopted, so that the loss of chili flavor substances and capsaicin is avoided. By adopting the glutinous rice cake chili fermentation and drying process, the'ignition factor 'of the high-pungency-degree chili is reduced, and strong pungency and uncomfortable mouth retention caused by chili oil are avoided. And a steaming process is adopted, so that the release of capsanthin in the chilies is facilitated. The chili oil product with fragrance, pungency, color and taste is prepared by adopting a chili proportioning technology.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to chili oil and a preparation method thereof. Background Art

[0002] Chili oil is a common condiment, which is popular among consumers who love spicy food because of its bright red color and strong peppery aroma. Traditional chili oil is made by using a single or multiple types of dried chilies, which are mechanically crushed into chili flakes (powder) and then directly boiled with edible oil. This has many shortcomings:

[0003] (1) Existing methods of crushing and pulverizing peppers mostly use hammer mills, steel mills, etc., which severely damage the cell structure of the peppers and cause excessive and premature release of aroma components. Heat is generated during the high-speed operation of the pulverizer, and this high-temperature environment causes the volatile aroma components in the peppers to decompose rapidly. Traditional crushing and pulverizing processes will seriously affect the quality of the pepper powder, and thus affect the quality of the subsequent chili oil.

[0004] (2) In order to highlight the aroma, existing chili oils often increase the proportion of aromatic chilies, but the spiciness of chili oils is reduced. In order to highlight the spiciness, the proportion of high-spiciness chilies is often increased, resulting in a decrease in the aroma. The unscientific use of chilies will not only increase the amount of chilies used, but also increase the risk of getting a sore throat.

[0005] (3) Chili peppers can only stimulate more flavor substances under certain oil temperature conditions. If the oil temperature is too low, the aroma of the chili peppers will be too strong, and if the oil temperature is too high, it will easily produce a burnt feeling, resulting in the loss of nutrients such as capsaicin, vitamins, and volatile substances, and more likely to produce harmful substances such as acrylamide. Therefore, appropriate ratios, particle size, and oil temperature can largely avoid the above problems.

[0006] (4) Traditional chili oil is mostly made with rapeseed oil and soybean oil, which have a strong raw and beany smell. In addition to chili peppers, only fresh ingredients such as onions, ginger, garlic, and a small amount of spices cannot completely suppress the unpleasant flavors in chili peppers and cooking oil, and the aroma and state of chili oil are also relatively simple. Summary of the invention

[0007] In view of this, the technical problem to be solved by the present invention is to provide a chili oil. The chili oil prepared by the present invention has a high content of aroma components and good color and spiciness.

[0008] The invention provides a method for preparing chili oil with more reasonable raw material ratio, richer and more natural aroma components and more comfortable and palatable spicy taste.

[0009] The present invention provides a method for preparing chili oil, comprising the following steps:

[0010] S1) Mix and crush the fried Shaanxi pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao dried pepper to obtain chili powder A;

[0011] S2) crushing the fermented Indian S17 chili pepper to obtain chili powder B;

[0012] S3) crushing, steaming, drying and grinding American red dried chili peppers to obtain chili powder C;

[0013] S4) mixing chili powder A, chili powder B, chili powder C and spices to obtain composite chili powder;

[0014] S5) heating edible oil, adding compound chili powder, adding aged vinegar and white sugar after cooling, and continuing to cool to obtain the product.

[0015] The preparation method of the chili oil provided by the invention comprises the following steps: firstly mixing Shaanxi Qin pepper, Yunnan Qiubei pepper and Sichuan Erjingtiao dried chili pepper fried in oil.

[0016] The invention firstly stir-fries Shaanxi Qin pepper, Yunnan Qiubei pepper and Sichuan Erjingtiao dry pepper in oil; the parameters of the oil stir-frying are: temperature 180-200 DEG C, time 20-40 minutes.

[0017] According to the present invention, the mass ratio of the Shaanxi Qin pepper, Yunnan Qiubei pepper and Sichuan Erjingtiao dry pepper is (4-6): (1-3): (3-5).

[0018] In some embodiments, the mass ratio of the mixture of Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao dry pepper is 6:3:4.

[0019] The mixture is mixed and crushed to obtain chili powder A; the crushing comprises: crushing the dry chili into chili pieces using a double-roller chili crusher, wherein the chili pieces have a mesh size of 10 to 30 meshes; specifically, 10 meshes, 20 meshes or 30 meshes; or a range value between any two of the above.

[0020] The chili powder is further crushed into chili powder by a low-temperature ultrafine pulverizer; the parameters of the low-temperature ultrafine pulverization are: crushing for 30-60 seconds at -20 to -30°C; the coarseness of the chili powder is 60 to 120 meshes; specifically, it can be 60 meshes, 70 meshes, 80 meshes, 90 meshes, 100 meshes, 110 meshes or 120 meshes; or a range value between any two of the above.

[0021] The present invention adopts a double-roller pepper crusher, which can simulate the production process of grinding peppers, reduce the damage of the fiber structure during the crushing process of peppers, and retain the cell structure of peppers to the maximum extent. The aroma components and nutritional components can be fully integrated with the oil in the peppers in advance, which is conducive to the subsequent release of aroma components. The double-roller pepper crusher is not easy to generate high temperature when working, and can fully protect volatile aroma components and bioactive substances (capsaicin and capsanthin).

[0022] After the dry chili peppers are initially crushed by the roller chili crusher, the chili peppers have been formed into 10-30 mesh chili pepper fragments, which can significantly shorten the subsequent ultrafine grinding time. The use of a low-temperature ultrafine grinder can further reduce the aroma loss caused by frictional heat during the crushing process. The chili powder obtained by the above process is used to refine chili oil, and the aroma and color are significantly better than those of traditional processes.

[0023] The present invention creatively adopts low-temperature ultrafine grinding and a low-temperature operating environment, which can promote the release of pigments, aroma components, and capsaicin and reduce the loss caused by high temperature.

[0024] The fermented Indian S17 chili pepper is crushed to obtain chili powder B.

[0025] First, ferment the Indian S17 pepper; the fermentation of the present invention is specifically to soak the dried pepper and water in a ratio of 1:2 for 12 hours and then ferment anaerobicly at room temperature for 5-10 days. Drain the fermented pepper and mince it into a glutinous pepper shape, further freeze-dry it until the moisture is less than 6%, and further crush it into pepper powder with a low-temperature ultrafine grinder; the parameters of the low-temperature ultrafine grinding are: crushing for 30-60s under -20 to -30°C; the coarseness of the pepper powder is 60 to 120 mesh. Specifically, it can be 60 mesh, 70 mesh, 80 mesh, 90 mesh, 100 mesh, 110 mesh or 120 mesh; or a range value between any two of the above.

[0026] The present invention can utilize biological fermentation and enzyme reaction to dissolve part of capsaicin in advance through the above-mentioned specific fermentation process and specific ciba pepper process, and the microorganisms themselves can also degrade a small amount of capsaicin, ultimately achieving a moderate reduction in dryness, but without affecting the consumer's experience of spicy sensation. During the ciba pepper process and microbial fermentation, more aroma components can be decomposed and reacted, providing a richer source of aroma for chili oil. Through freeze-drying process and low-temperature ultrafine grinding, excessive loss of capsaicin can be avoided, and the rich characteristic flavor substances of fermented peppers can be retained.

[0027] The method uses fermented dried chili powder to significantly increase the comfort of spicy taste and the relative content of aroma components without significantly reducing capsaicin and affecting the spicy feeling, thereby achieving the purpose of reducing dryness. The principle is that the combination of ciba chili and fermentation technology can moderately degrade capsaicin, change the composition ratio of different capsaicinoids, and form more flavor substances.

[0028] The American red dried chili peppers are crushed into chili pieces by using a double-roller chili crusher; the chili pieces have a mesh size of 10 to 30, specifically 10, 20 or 30, or a range between any two of the above.

[0029] The crushed meat is steamed at a temperature of 85 to 95° C. for 15 to 30 minutes, specifically 15 minutes, 17 minutes, 18 minutes, 20 minutes, 22 minutes, 24 minutes, 25 minutes, 27 minutes, 30 minutes, or any range between any two of the above.

[0030] After steaming, the mixture is cooled to room temperature, further freeze-dried to a moisture content of less than 6%, and then further pulverized into chili powder using a low-temperature ultrafine pulverizer. The chili powder has a coarseness of 60 to 120 meshes; specifically, it can be 60 meshes, 70 meshes, 80 meshes, 90 meshes, 100 meshes, 110 meshes or 120 meshes; or a range between any two of the above. The parameters of the low-temperature ultrafine pulverization are: pulverization at -20 to -30°C for 30 to 60 seconds.

[0031] The present invention creatively discovered that steaming can change the cell structure of dried peppers, and the rupture of the cell wall is conducive to the release of capsanthin. This physical change can increase the surface area of ​​the vegetable oil in contact with the capsanthin, thereby improving the extraction efficiency. During the steaming process, some chemical components in the pepper may be transformed, which is conducive to the extraction of capsanthin: for example, some macromolecular substances in the pepper may decompose at high temperatures, reducing the wrapping and restraint of the capsanthin, making it easier to be extracted by solvents. The steaming process adopted in this scheme is more conducive to the extraction of capsanthin, thereby improving the color of the chili oil.

[0032] The chili powder A, chili powder B, chili powder C and spices are mixed to obtain compound chili powder.

[0033] According to the present invention, the spice comprises a mixture of Zanthoxylum bungeanum, star anise, cinnamon, cloves, white pepper, black pepper, tsaoko, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, long pepper, tangerine peel and cumin, and the mass ratio of the mixture of Zanthoxylum bungeanum, star anise, cinnamon, cloves, white pepper, black pepper, tsaoko, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, long pepper, tangerine peel and cumin is (3-5): (2-4): (2-4): (1-3): (1-3): (1-3): (2-4): (2-4): (1-3): (1-3): (1-3): (2-4): (1-3): (1-3): (3-5).

[0034] After mixing, the mixture is crushed into 60-100 mesh spice powder, which can be 60 mesh, 70 mesh, 80 mesh, 90 mesh, 100 mesh, or any range between the above two.

[0035] In some embodiments of the present invention, the mass ratio of chili powder A, chili powder B, chili powder C and spices is (5-8): (3-5): (2-4): (0.5-1).

[0036] In some preferred embodiments of the present invention, the mass ratio of chili powder A, chili powder B, chili powder C and spices is 6:3:2:0.5.

[0037] The present invention creatively prepares aroma-type chili powder A, spiciness-type chili powder B, and color-type chili powder C. Each chili powder is further coordinated with pretreatment methods and proportioning methods according to the characteristics of different varieties of chili peppers. For example, in the aroma-type chili powder A, the selected Shaanxi Qin pepper can enhance the height of the aroma, the Yunnan Qiubei pepper provides a strong pepper aroma and strengthens the aroma characteristics of the chili oil, and the Sichuan Erjingtiao can enhance the durability of the aroma. Through the coordinated chili proportioning technology, the problem of sufficient aroma but insufficient spiciness or sufficient spiciness but insufficient aroma caused by the single use of a certain type of chili or the arbitrary formulation of chili proportions can be avoided, the risk of getting angry caused by excessive use of chili powder can be avoided, and the uncomfortable spicy feeling caused by excessive use of flavors and chili oil resin can be avoided.

[0038] The edible oil of the present invention comprises rapeseed oil and soybean oil; the mass ratio of the rapeseed oil to the soybean oil is (3-5):(1-3); preferably 4:2; the mixing of the rapeseed oil and the soybean oil comprises: heating the rapeseed oil to 270-280° C. and then mixing with the soybean oil.

[0039] In one embodiment, the edible oil of the present invention is prepared as follows: rapeseed oil is heated to 270-280° C. and then mixed with soybean oil in a ratio of 4 parts:2 parts to prepare the edible oil.

[0040] Chili oil boiling: heat the edible oil, turn off the heat, and add the compound chili powder. The temperature of the edible oil heating is 120-150°C; specifically, it can be 120°C, 130°C, 140°C, 150°C; or a range value between any two of the above. According to the present invention, the mixing mass ratio of the edible oil and the compound chili powder is (5-8):1; specifically, it can be 5:1, 6:1, 7:1 or 8:1; or a range value between any two of the above.

[0041] The compound chili powder is added in two times; the interval between the two additions is 20s to 60s; specifically, it can be 20s, 30s, 40s, 50s, 60s; or a range value between any two of the above.

[0042] Existing chili oil requires high temperature to stimulate the chili flavor. Vitamin C, antioxidants, volatile flavor substances, and capsaicin in the chili oil will decompose at too high a temperature, resulting in the loss of nutrients. At the same time, it is easy to produce harmful substances such as acrylamide, polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids.

[0043] If the chili powder mesh size and the corresponding oil temperature required by this method are not adopted, a large amount of unpleasant flavor substances such as 2,5-dimethyl-pyrazine and 2-methyl-butyric acid will be produced, which will seriously disrupt the aroma of the chili oil, and the content of harmful substances will show a significant upward trend.

[0044] This solution creatively controls the combination (synergy) of crushing mode, pepper ratio and low-temperature refining, does not need to rely on high oil temperature for aroma and multi-stage boiling process, only relies on oil temperature below 150 degrees, adds in batches, and can still stimulate the fragrance of chili oil while reducing the content of harmful substances, and obtain high-quality chili oil. However, the inventors found that the fineness of chili powder also needs to be controlled within a reasonable range: when the chili powder mesh exceeds 120 mesh, there will be problems such as long crushing time, low raw material yield, and large flavor loss. When the chili powder mesh is less than 60 mesh, even with high-quality chili powder, the aroma, spiciness and color of chili oil will be significantly reduced.

[0045] When the temperature of the chili oil is cooled to 100-130°C, add aged vinegar and white sugar respectively and stir evenly. According to the present invention, the mass of the added aged vinegar is 2wt%-4wt% of the total amount of the chili oil; the mass of the white sugar is 3wt%-5wt% of the total amount of the chili oil.

[0046] The temperature may be 100° C., 110° C., 120° C., or 130° C., or a range between any two of the above.

[0047] Chili oil is generally boiled with rapeseed oil and soybean oil. Rapeseed oil has a special aroma, but it also contains a special raw taste, which is difficult to completely remove even at high temperature. Soybean oil can significantly reduce the cost of chili oil and make the color of chili oil clearer, but it also has a special beany smell. Therefore, before boiling traditional chili oil, it is necessary to boil and deodorize the edible oil with fresh ingredients such as onion, ginger, and garlic. Although it can significantly improve the flavor characteristics of the edible oil, it also replaces the flavor of other raw materials, which easily causes the aroma of chili oil to be messy. And further filtration is required after preliminary refining, which is both complicated to operate and increases costs. Through the reasonable use and clever proportioning of spice powder, plus the comprehensive utilization of white sugar and aged vinegar, without using additional raw materials, the bad flavor of edible oil can be significantly improved, and the aroma of chili oil is full and coordinated, and the state (viscosity, color) is more reasonable. At the same time, the acidic environment in vinegar helps to extract aroma components and protect nutrients such as vitamin C from being destroyed.

[0048] The acetic acid in the vinegar of the present invention can undergo an esterification reaction with the alcohol substances in the chili oil to generate ester compounds with aromatic odors. The aroma substances in the chili include aldehydes, ketones, alcohols, etc., which are more easily extracted in an acidic environment. Spices can provide a small amount of aroma components and cover and neutralize the bad flavors in the oil. White sugar can undergo a partial caramelization reaction in the chili oil, and at the same time slightly change the viscosity and transparency of the chili oil.

[0049] The chili oil continues to cool to room temperature and is sealed and stored for 12-36 hours.

[0050] The present invention finds that aldehydes, terpenes, esters, and alcohol volatile substances are the main sources of flavor substances, especially limonene and ethyl acetate, which can be used as the characteristic indexes for evaluating the aroma of chili oil. The crushing and pulverizing method in the present method can significantly retain the capsaicin and flavor substances in the chili pepper compared with the existing method.

[0051] The invention provides a chili oil prepared by the preparation method described in any one of the above technical solutions.

[0052] Compared with the traditional chili oil preparation method, the present invention has the following characteristics: (1) A specific crushing and pulverizing process is adopted to avoid the loss of chili flavor substances and capsaicin. (2) The fermentation and drying process of glutinous rice pepper is adopted to reduce the "fire factor" of high-spiciness pepper, avoiding the strong spiciness and uncomfortable feeling left in the mouth brought by traditional chili oil. (3) The steaming process is adopted, which is more conducive to the release of capsanthin in chili. (4) A more scientific chili ratio technology is adopted to prepare a chili oil product with aroma, spiciness, color and taste. (5) The temperature of chili frying is reduced, and the aroma of chili oil can still be stimulated while reducing the content of harmful substances. (6) The comprehensive use of composite spice powder, aged vinegar and white sugar can improve the original bad flavor of vegetable oil, make the aroma of chili oil more natural and rich, and the color of chili oil is also improved accordingly.

[0053] After applied research, this product can be used in many consumption scenarios such as rice noodles, cold noodles, cold dishes, and braised meat. Its aroma and taste are significantly different from other similar chili oil products. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 Schematic diagram of the process flow of the present invention. DETAILED DESCRIPTION

[0055] The present invention provides a chili oil and a preparation method thereof. Those skilled in the art can refer to the contents of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0056] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0057] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0058] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0059] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0060] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0061] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0062] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0063] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0064] In order to further illustrate the present invention, a chili oil and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0065] Example 1

[0066] Step 1, preparation of chili powder A: select Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao dried chili peppers fried in oil for 30 minutes at 180°C, crush the dried chili peppers into 20-mesh chili pieces with a double-roller chili crusher, and then crush them with a low-temperature ultrafine grinder at -20°C for 45s to obtain 100-mesh chili powder. The three chili powders of Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao are evenly mixed in a ratio of 6 parts: 3 parts: 4 parts to form chili powder A.

[0067] Step 2, preparation of chili powder B: soaking Indian S17 dry chili and water in a ratio of 1:2 for 12 hours and then fermenting anaerobically at room temperature for 6 days, draining the fermented chili and mincing it into a glutinous chili shape, further freeze-drying it until the moisture content is less than 6%, and crushing it with a low-temperature ultrafine grinder at -20°C for 55s to obtain 120-mesh chili powder.

[0068] Step 3, preparation of chili powder C: select American red dry chili, use a double-roller chili crusher to crush the dry chili into 30-mesh chili pieces, steam at 95°C for 15 minutes, cool to room temperature, further freeze-dry until the moisture content is less than 6%, and then use a low-temperature ultrafine grinder to grind at -20°C for 40s to obtain 80-mesh chili powder.

[0069] Step 4, preparation of spice powder: mix Zanthoxylum bungeanum, star anise, cinnamon, cloves, white pepper, black pepper, grass fern, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, longan, tangerine peel and cumin in a ratio of 3:2:2:1:1:1:3:2:3:2:2:1:2:1:2:3, and grind into 80-mesh spice powder.

[0070] Step 5, preparation of compound chili powder: the preparation ratio of chili powder A, chili powder B, chili powder C and spice powder is: 6 parts: 3 parts: 2 parts: 0.5 parts.

[0071] Step 6. Preparation of edible oil: Heat the rapeseed oil to 270-280 degrees, and then mix it with soybean oil in a ratio of 4 parts:2 to make edible oil.

[0072] Step 7, chili oil boiling: turn off the heat after heating the cooking oil to 130 degrees, weigh the compound chili powder according to the ratio of cooking oil to compound chili powder of 6 parts: 1 part, divide it into two equal parts, add them one by one after an interval of 40 seconds, and stir evenly. When the temperature of the chili oil cools to 100 degrees, add 2% of the total amount of chili oil, vinegar and 3% of white sugar respectively, and stir evenly.

[0073] Step 8. Cooling and standing: The chili oil continues to cool to room temperature and is sealed and stored for 12-36 hours.

[0074] Example 2

[0075] Step 1, preparation of chili powder A: select Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao dried chili peppers fried in oil at 180°C for 30 minutes, crush the dried chili peppers into 10-mesh chili pieces with a double-roller chili crusher, and then crush them with a low-temperature ultrafine grinder at -20°C for 35s to obtain 60-mesh chili powder. The three chili powders of Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao are evenly mixed in a ratio of 5 parts: 2 parts: 4 parts to form chili powder A.

[0076] Step 2, preparation of chili powder B: soaking Indian S17 dry chili and water in a ratio of 1:2 for 12 hours and then fermenting anaerobically at room temperature for 8 days, draining the fermented chili and mincing it into a glutinous chili shape, further freeze-drying it to a moisture content of less than 6%, and crushing it with a low-temperature ultrafine grinder at -20°C for 35s to obtain 60-mesh chili powder.

[0077] Step 3, preparation of chili powder C: select American red dry chili, use a double-roller chili crusher to crush the dry chili into 10-mesh chili pieces, steam at 95°C for 25 minutes, cool to room temperature, further freeze-dry until the moisture content is less than 6%, and then use a low-temperature ultrafine grinder at -20°C for 35 seconds to obtain 60-mesh chili powder.

[0078] Step 4, preparation of spice powder: mix Zanthoxylum bungeanum, star anise, cinnamon, cloves, white pepper, black pepper, grass fern, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, longan, tangerine peel and cumin in a ratio of 3:2:2:1:1:1:3:2:3:2:2:2:1:2:3, and grind into 60-mesh spice powder.

[0079] Step 5, preparation of compound chili powder: the preparation ratio of chili powder A, chili powder B, chili powder C and spice powder is: 5 parts: 3 parts: 2 parts: 0.5 parts.

[0080] Step 6. Preparation of edible oil: Heat the rapeseed oil to 270-280 degrees, then mix it with soybean oil in a ratio of 4 parts:1 to make edible oil.

[0081] Step 7, chili oil boiling: turn off the heat after heating the cooking oil to 150 degrees, weigh the compound chili powder in a ratio of 5 parts of cooking oil to 1 part of compound chili powder, divide it into two equal parts, add them one by one after an interval of 30 seconds, and stir evenly. When the temperature of the chili oil cools to 120 degrees, add 3% of the total amount of chili oil, vinegar and 4% of white sugar, respectively, and stir evenly.

[0082] Step 8. Cooling and standing: The chili oil continues to cool to room temperature and is sealed and stored for 12-36 hours.

[0083] Example 3

[0084] Step 1, preparation of chili powder A: select Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao dried chili peppers fried in oil at 180°C for 30 minutes, crush the dried chili peppers into 30-mesh chili pieces with a double-roller chili crusher, and then crush them with a low-temperature ultrafine grinder at -20°C for 55s to obtain 120-mesh chili powder. The three chili powders of Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao are evenly mixed in a ratio of 4 parts: 1 part: 3 parts to form chili powder A.

[0085] Step 2, preparation of chili powder B: soaking Indian S17 dry chili and water in a ratio of 1:2 for 12 hours and then fermenting anaerobically at room temperature for 10 days, draining the fermented chili and mincing it into a glutinous chili shape, further freeze-drying it to a moisture content of less than 6%, and crushing it with a low-temperature ultrafine grinder at -20°C for 40s to obtain 80-mesh chili powder.

[0086] Step 3, preparation of chili powder C: select American red dry chili, use a double-roller chili crusher to crush the dry chili into 20-mesh chili pieces, steam at 95°C for 30 minutes, cool to room temperature, further freeze-dry until the moisture content is less than 6%, and then use a low-temperature ultrafine grinder to grind at -20°C for 60s to obtain 120-mesh chili powder.

[0087] Step 4, preparation of spice powder: mix Zanthoxylum bungeanum, star anise, cinnamon, cloves, white pepper, black pepper, grass fern, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, longan, tangerine peel and cumin in a ratio of 3:2:2:1:1:1:3:2:3:2:2:2:1:2:3, and grind into 100-mesh spice powder.

[0088] Step 5, preparation of compound chili powder: the preparation ratio of chili powder A, chili powder B, chili powder C and spice powder is: 8 parts: 5 parts: 4 parts: 1 part.

[0089] Step 6. Preparation of edible oil: Heat the rapeseed oil to 270-280 degrees, and then mix it with soybean oil in a ratio of 5 parts:3 parts to make edible oil.

[0090] Step 7, chili oil boiling: turn off the heat after heating the cooking oil to 120 degrees, weigh the compound chili powder according to the ratio of cooking oil to compound chili powder of 8 parts: 1 part, divide it into two equal parts, add them one by one after an interval of 50 seconds, and stir evenly. When the temperature of the chili oil cools to 100 degrees, add 4% of the total amount of chili oil, vinegar and 5% of white sugar respectively, and stir evenly.

[0091] Step 8. Cooling and standing: The chili oil continues to cool to room temperature and is sealed and stored for 12-36 hours.

[0092] Comparative Example 1 (Effect of Crushing Process on Aroma)

[0093] Step 1, preparation of chili powder A: select fried Shaanxi pepper (conditions are the same as those in Example 1), Yunnan Qiubei pepper, and Sichuan Erjingtiao dried chili, crush the dried chili into 20-mesh chili pieces with a hammer-type chili crusher, and then further crush into 100-mesh chili powder with a stainless steel grinder. Shaanxi pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao three kinds of chili powder are evenly mixed in a ratio of 6 parts: 3 parts: 4 parts to form chili powder A.

[0094] The remaining steps are the same as steps 2-8 of Example 1.

[0095] The prepared chili oil was compared with Examples 1, 2, and 3, and sensory evaluation was performed, and the results are shown in Table 1. From the results, it can be seen that the aroma and spicy feeling of the chili oil prepared in Comparative Example 1 are significantly reduced, and there is no significant difference in color.

[0096] Table 1 Sensory quality test results of chili oil

[0097]

[0098]

[0099] Note: Different letters in the same row indicate significant differences (P<0.05), the same below.

[0100] By detecting the content of capsaicin, the results are shown in Table 2. Analysis shows that the capsaicin in Comparative Example 1 is significantly reduced compared with the embodiment. It can be seen that the traditional crushing method causes slight decomposition of capsaicin.

[0101] Through previous studies, it was found that the taste threshold of alkanes and alkenes in chili oil is relatively high, and they do not contribute much to the flavor. Aromatic compounds and organic acids are not the main flavor substances of chili oil. Aldehydes, terpenes, esters, and alcohol volatile substances are the main sources of flavor substances, especially limonene and ethyl acetate, which can be used as a signature indicator for evaluating the aroma of chili oil.

[0102] Table 2 Detection of capsaicin content in chili oil

[0103] index Example 1 Example 2 Example 3 Comparative Example 1 Capsaicin (g / kg) <![CDATA[0.96±0.03 a ]]> <![CDATA[0.91±0.06 a ]]> <![CDATA[1.03±0.07 a ]]> <![CDATA[0.71±0.04 b ]]>

[0104] Table 3 GC-MS test results of main flavor substances in chili oil

[0105]

[0106] By detecting the relative contents of the main aroma components in Examples 1, 2, 3 and Comparative Example 1, it can be seen that the main aroma components of the chili oil in Comparative Example 1 have all decreased significantly, especially limonene.

[0107] The above sensory data and test data fully demonstrate that the crushing and pulverizing method in this method can significantly retain capsaicin and flavor substances in peppers compared with the existing methods.

[0108] Comparative Example 2 (Effect of Steaming Process on Color)

[0109] Steps 1-2 are the same as steps 1-2 of Example 1.

[0110] Step 3, preparation of chili powder C: select American red dry chili, use a double-roller chili crusher to crush the dry chili into 30-mesh chili pieces, and then use a low-temperature ultrafine grinder to crush at -20°C for 40s to obtain 80-mesh chili powder.

[0111] The remaining steps are the same as steps 4-8 of Example 1.

[0112] The chili oils obtained in Comparative Example 2 and Examples 1, 2, and 3 were tested by a colorimeter to obtain data as shown in Table 4, and the capsanthin content was measured as shown in Table 5. It was found that the capsanthin content was consistent with the trend of the a* value.

[0113] In Comparative Example 2, since the steaming process was not adopted, the extraction of capsanthin was less, causing the a* value to decrease, thereby causing the color of the chili oil to become lighter. From this analysis, it can be seen that the steaming process adopted in this scheme is more conducive to extracting capsanthin, thereby improving the color of the chili oil.

[0114] Table 4 Chili oil color measurement results

[0115]

[0116] Table 5 Detection results of capsanthin in chili oil

[0117]

[0118] Comparative Example 3 (compound ratio of aromatic peppers versus single ratio)

[0119] Step 1, preparation of chili powder A: select fried Shaanxi pepper (conditions are the same as in Example 1), use a double-roller chili crusher to crush the dry chili into 20-mesh chili pieces, and then use a low-temperature ultrafine grinder to crush at -20°C for 45s to obtain 100-mesh chili powder to form chili powder A.

[0120] The remaining steps are the same as steps 2-8 of Example 1.

[0121] The chili oil prepared in this comparative example and the chili oil prepared in Examples 1, 2, and 3 were respectively tested by GC-MS for the relative contents of the main aroma components as shown in Table 6. Among the aroma components of the chili oil prepared in Comparative Example 3, except for the alcohol substances which were similar to those in Examples 1, 2, and 3, the remaining aroma components were significantly weaker. From this analysis, it can be seen that under the same usage conditions, the aroma effect of the single aroma type pepper ratio is weaker than the scheme of the combination ratio of multiple aroma type peppers adopted in this scheme.

[0122] Table 6 GC-MS test results of main flavor substances in chili oil

[0123]

[0124] Comparative Example 4 (Effects of different ratios of aroma pepper combinations)

[0125] Step 1, preparation of chili powder A: select fried Shaanxi Qin pepper (conditions are the same as those in Example 1), Yunnan Qiubei pepper, and Sichuan Erjingtiao dried chili, crush the dried chili into 20-mesh chili pieces with a double-roller chili crusher, and then crush them with a low-temperature ultrafine grinder at -20°C for 45s to obtain 100-mesh chili powder. Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao chili powder are mixed evenly in a ratio of 1 part: 1 part: 1 part to form chili powder A.

[0126] The remaining steps are the same as steps 2-8 of Example 1.

[0127] The obtained chili oils are compared with Examples 1, 2, and 3, and the capsaicin content, color index, and relative content of aroma components are measured as shown in Tables 7, 8, and 9. From this analysis, it can be seen that the proportion of chili powder A in Comparative Example 4 is relatively increased due to the relatively increased proportion of Qiubei pepper and Erjingtiao dried peppers, and the relatively decreased proportion of fried Qin pepper, which causes the increase of the spiciness of the chili oil, but the aroma intensity and richness are reduced. The proportion of the three aroma-type peppers will cause significant changes in the spiciness and aroma of the chili oil, and the effect on the color is weak.

[0128] The content of aroma substances, capsaicin and capsanthin between different peppers varies greatly, causing the characteristics of chili oil aroma, spiciness and color to be different. Only by building on the database formed by basic research can a scientific pepper ratio technology be summarized. For example, in Comparative Example 4, Qiubei pepper has a strong pepper fragrance, but the aroma component is single and the spiciness is also high. The pepper fragrance of Shaanxi Qin pepper and Sichuan Erjingtiao is relatively mild, but the aroma component is richer and the spiciness is relatively low. The ratio of chili powder A required by this method is based on long-term applied research and data detection, and has strong guiding significance and implementation effect.

[0129] Table 7 Detection of capsaicin content in chili oil

[0130] index Example 1 Example 2 Example 3 Comparative Example 4 Capsaicin (g / kg) <![CDATA[0.96±0.03 a ]]> <![CDATA[0.91±0.06 a ]]> <![CDATA[1.03±0.07 a ]]> <![CDATA[1.18±0.05 b ]]>

[0131] Table 8 Chili oil color measurement results

[0132]

[0133] Table 9 GC-MS test results of main flavor substances in chili oil

[0134]

[0135] Comparative Example 5 (Dryness Reduction Effect of Pepper Fermentation Process)

[0136] Step 1 is the same as in Example 1.

[0137] Step 2, preparation of chili powder B: select Indian S17 dried chili peppers, crush the dried chili peppers into 30-mesh chili pieces using a double-roller chili crusher, and then use a low-temperature ultrafine grinder to grind them at -20°C for 40s to obtain 80-mesh chili powder to form chili powder B.

[0138] Steps 3-8 are the same as in Example 1.

[0139] The obtained chili oil is compared with Examples 1, 2, and 3, and the sensory evaluation of spicy feeling and spicy comfort, capsaicin content, and relative content of aroma components are measured as shown in Tables 10, 11, and 12. Analysis shows that the present method uses fermented dried chili powder to significantly improve the spicy comfort and relative content of aroma components without significantly reducing capsaicin and affecting the spicy feeling, thereby achieving the purpose of reducing dryness. The principle is that the combination of glutinous rice cake chili and fermentation technology can moderately degrade capsaicin, change the composition ratio of different capsaicinoids, and form more flavor substances at the same time.

[0140] Table 10 Sensory quality test results of chili oil

[0141]

[0142] Table 11 Detection of capsaicin content in chili oil

[0143] index Example 1 Example 2 Example 3 Comparative Example 5 Capsaicin (g / kg) <![CDATA[0.96±0.03 a ]]> <![CDATA[0.91±0.06 a ]]> <![CDATA[1.03±0.07 a ]]> 0.86±0.01a

[0144] Table 12 GC-MS test results of main flavor substances in chili oil

[0145]

[0146]

[0147] Comparative Example 6 (Influence of the Ratios of Three Chili Powders)

[0148] Steps 1-4 are the same as in Example 1.

[0149] Step 5, preparation of compound chili powder: the preparation ratio of chili powder A, chili powder B, chili powder C and spice powder is: 3 parts: 4 parts: 3 parts: 0.5 parts.

[0150] Steps 3-8 are the same as in Example 1.

[0151] The prepared chili oil was compared with Examples 1, 2, and 3, and the sensory evaluation, capsaicin content, color, and relative content of aroma components were measured as shown in Tables 13 to 16. Comparative analysis shows that the composite chili powder ratio technology required by this method can fully coordinate the aroma, color, and spiciness of the chili oil, so that the chili oil maintains a natural state of rich aroma, bright red color, and moderate spiciness.

[0152] However, Comparative Example 6 does not adopt the ratio required by the present method, which causes a series of inharmonious problems such as a serious decrease in the aroma substances of the chili oil, a reduction in transparency due to the excessive red color, and a high degree of spiciness.

[0153] Table 13 Sensory quality test results of chili oil

[0154]

[0155] Table 14 Detection of capsaicin content in chili oil

[0156] index Example 1 Example 2 Example 3 Comparative Example 6 Capsaicin (g / kg) <![CDATA[0.96±0.03 a ]]> <![CDATA[0.91±0.06 a ]]> <![CDATA[1.03±0.07 a ]]> 1.22±0.06b

[0157] Table 15 Chili oil color measurement results

[0158]

[0159]

[0160] Table 16 GC-MS test results of main flavor substances in chili oil

[0161]

[0162] Comparative Example 7 (Relationship between pepper mesh size, temperature and harmful substances)

[0163] Step 1, preparation of chili powder A: select fried Shaanxi Qin pepper (conditions are the same as those in Example 1), Yunnan Qiubei pepper, and Sichuan Erjingtiao dried chili, crush the dried chili into 20 mesh chili pieces with a double-roller chili crusher, and then crush them with a low-temperature ultrafine grinder at -20°C for 35s to obtain 60 mesh chili powder. Shaanxi Qin pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao three kinds of chili powder are evenly mixed in a ratio of 4 parts: 2 parts: 2 parts to form chili powder A.

[0164] Step 2, preparation of chili powder B: select fermented Indian S17 pepper (conditions are the same as those in Example 1), Yunnan millet pepper, and Sichuan seven-star pepper, drain the fermented pepper and mince it into a glutinous rice pepper shape, further freeze-dry it until the moisture is less than 6%, and then use a low-temperature ultrafine grinder to grind it at -20°C for 35s to obtain 60-mesh chili powder.

[0165] Step 3, preparation of chili powder C: select American red dry chili, use a double-roller chili crusher to crush the dry chili into 30-mesh chili pieces, and then use a low-temperature ultrafine grinder to crush for 35 seconds at -20°C to obtain 60-mesh chili powder.

[0166] Steps 4-6 are the same as in Example 1.

[0167] Step 7, chili oil boiling: turn off the heat after heating the cooking oil to 170 degrees, weigh the compound chili powder according to the ratio of cooking oil to compound chili powder of 6 parts: 1 part, divide it into two equal parts, add them one by one after an interval of 40 seconds, and stir evenly. When the temperature of the chili oil cools to 100 degrees, add 2% of the total amount of chili oil, vinegar and 3% of white sugar respectively, and stir evenly.

[0168] Step 8 is the same as in Example 1.

[0169] The obtained chili oil was compared with Examples 1, 2, and 3, and the relative content of aroma components and the content of harmful substances were determined as shown in Tables 17 and 18. From this analysis, it can be seen that the chili powder mesh size and the corresponding oil temperature required by this method can reduce the harmful substances produced by excessively high oil temperature while obtaining high-quality chili oil, thereby avoiding adverse effects on consumers' health.

[0170] Comparative Example 7 does not adopt the oil temperature corresponding to the chili powder mesh size required by the present method. Although the content of some aroma components increases slightly, the content of key aromatic substances decreases seriously, and a large amount of unpleasant flavor substances such as 2,5-dimethyl-pyrazine and 2-methyl-butyric acid are produced, which seriously disrupts the aroma of the chili oil, and the content of harmful substances shows a significant upward trend.

[0171] Table 17 GC-MS test results of main flavor substances in chili oil

[0172]

[0173] Table 18 Detection of harmful substances in chili oil

[0174] index Example 1 Example 2 Example 3 Comparative Example 7 Acrylamide content (ppb) <![CDATA[85±1.65 a ]]> <![CDATA[87±1.39 a ]]> <![CDATA[84±1.41 a ]]> <![CDATA[131.78±1.34 b ]]> PAHs (μg / kg) <![CDATA[23.39±0.27 a ]]> <![CDATA[25.07±0.48 a ]]> <![CDATA[23.73±0.57 a ]]> <![CDATA[42.61±0.86 b ]]> Trans fatty acids (g / 100g) <![CDATA[0.95±0.07 a ]]> <![CDATA[1.01±0.06 a ]]> <![CDATA[0.97±0.03 a ]]> <![CDATA[1.26±0.04 b ]]>

[0175] Comparative Example 8 (removal of odor and enhancement of flavor of spices, balsamic vinegar and white sugar)

[0176] Steps 1-4 are the same as in Example 1.

[0177] Step 5, preparation of compound chili powder: the preparation ratio of chili powder A, chili powder B, chili powder C and spice powder is: 6 parts: 3 parts: 2 parts: 0 parts.

[0178] Step 6. Preparation of edible oil: Heat the rapeseed oil to 270-280 degrees, and then mix it with soybean oil in a ratio of 4 parts:2 to make edible oil.

[0179] Step 7, boiling chili oil: turn off the heat after heating the cooking oil to 130 degrees, weigh the compound chili powder according to the ratio of 6 parts cooking oil to 1 part compound chili powder, divide it into two equal parts, add them every 40 seconds, and stir evenly.

[0180] Step 8. Cooling and standing: The chili oil continues to cool to room temperature and is sealed and stored for 12-36 hours.

[0181] The obtained chili oil is compared with Examples 1, 2, and 3, and the relative content of aroma components and the color of the chili oil are measured as shown in Tables 19 and 20. From this analysis, it can be seen that the combination of spices, vinegar, and sugar required in this scheme can optimize the aroma of the chili oil and improve the color of the chili oil.

[0182] The reason is that the acetic acid in vinegar can react with the alcohol in chili oil to form ester compounds with aromatic smell. The aroma substances in chili include aldehydes, ketones, alcohols, etc. These substances are easier to extract in an acidic environment. Spices can provide a small amount of aroma components, cover, and neutralize the bad flavor in oils and fats. White sugar can undergo partial caramelization reaction in chili oil, and at the same time slightly change the viscosity and transparency of chili oil.

[0183] Table 19 GC-MS test results of main flavor substances in chili oil

[0184]

[0185] Table 20 Chili oil color measurement results

[0186]

[0187] In summary, the method of the present invention discloses a method for preparing chili oil by using composite chili powder, which has the characteristics of efficiently utilizing chili resources, avoiding loss of effective ingredients, reducing "dryness factors", reducing harmful ingredients, and improving aroma richness.

[0188] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing chili oil, characterized in that: The steps include: S1) Mix and crush the fried Shaanxi pepper, Yunnan Qiubei pepper, and Sichuan Erjingtiao dried pepper to obtain chili powder A; S2) crushing the fermented Indian S17 chili pepper to obtain chili powder B; S3) crushing, steaming, drying and grinding American red dried chili peppers to obtain chili powder C; S4) mixing chili powder A, chili powder B, chili powder C and spices to obtain composite chili powder; S5) heating edible oil, adding compound chili powder, adding aged vinegar and white sugar after cooling, and continuing to cool to obtain the product.

2. The preparation method according to claim 1, characterized in that: Step S1) the crushing comprises: crushing the dried chili into chili pieces by a double-roll chili crusher, and further crushing into chili powder by a low-temperature ultrafine crusher; the parameters of the low-temperature ultrafine crushing are: crushing for 30 to 60 seconds at -20 to -30°C; the coarseness of the chili pieces is 10 to 30 meshes; the coarseness of the chili powder is 60 to 120 meshes; The mass ratio of the Shaanxi Qin pepper, Yunnan Qiubei pepper and Sichuan Erjingtiao dry pepper is (4-6): (1-3): (3-5).

3. The preparation method according to claim 1, characterized in that: The step S2) specifically includes: The fermented peppers are drained of water and minced into glutinous peppers, further freeze-dried until the moisture is less than 6%, and further ground into pepper powder using a low-temperature ultrafine grinder; the parameters of the low-temperature ultrafine grinding are: grinding at -20 to -30°C for 30 to 60 seconds; the coarseness of the pepper powder is 60 to 120 meshes.

4. The preparation method according to claim 1, characterized in that: The step S3) crushing comprises crushing the dried chili into chili pieces using a double-roll chili crusher; the chili pieces have a coarseness of 10 to 30 meshes; The steaming temperature is 85-95°C; the time is 15-30 minutes; the drying is freeze-drying until the moisture content is less than 6%; the pulverization is further pulverized into chili powder using a low-temperature ultrafine pulverizer; the coarseness of the chili powder is 60-120 meshes; the parameters of the low-temperature ultrafine pulverization are: pulverizing at -20--30°C for 30-60 seconds.

5. The preparation method according to claim 1, characterized in that: In the step S4), the mass ratio of chili powder A, chili powder B, chili powder C and spices is (5-8): (3-5): (2-4): (0.5-1).

6. The preparation method according to claim 5, characterized in that: The spices include a mixture of Sichuan pepper, star anise, cinnamon, cloves, white pepper, black pepper, Chinese prickly ash, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, long pepper, tangerine peel and cumin, and the mass ratio of the mixture of Sichuan pepper, star anise, cinnamon, cloves, white pepper, black pepper, Chinese prickly ash, amomum villosum, tsaoko, white cardamom, galangal, dried ginger, nutmeg, long pepper, tangerine peel and cumin is (3-5): (2-4): (2-4): (1-3): (1-3): (1-3): (2-4): (2-4): (1-3): (1-3): (1-3): (2-4): (1-3): (1-3): (3-5); After mixing, crush into 60-100 mesh spice powder.

7. The preparation method according to claim 1, characterized in that: The edible oil S5) includes rapeseed oil and soybean oil; the mass ratio of rapeseed oil to soybean oil is (3-5): (1-3); The mixing of rapeseed oil and soybean oil comprises: heating the rapeseed oil to 270-280° C. and then mixing it with the soybean oil.

8. The preparation method according to claim 1, characterized in that: The temperature of heating the edible oil in S5) is 120-150° C.; the mixing mass ratio of the edible oil and the composite chili powder is (5-8):

1.

9. The preparation method according to claim 1, characterized in that: The compound chili powder is added in S5) in two times; the interval between the two additions is 20s to 60s; the temperature after cooling is 100 to 130° C.; the mass of the added aged vinegar is 2wt% to 4wt% of the total amount of the chili oil; The mass of the white sugar is 3wt% to 5wt% of the total amount of the chili oil.

10. A chili oil, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 9.

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