Production process of zanthoxylum piperitum sauce

Abstract

The invention discloses a production process of zanthoxylum piperitum sauce, and relates to the technical field of seasonings, and the production process specifically comprises the following steps: treating fresh zanthoxylum piperitum to obtain deseeded chili flakes; pickling with salt to obtain a chili blank; carrying out desalting treatment to obtain low-salt chili embryos; adding fermented glutinous rice juice, spices and seasonings into the low-salt chili embryos to obtain a mixture; adding zymophyte, and fermenting to obtain fresh chilli sauce; and filling the fresh chilli sauce, adding chilli seed oil on the surface, and sealing and packaging. Wherein the flavoring material is prepared from the following components in parts by weight: 10 parts of chili seed meal, 4 parts of fermented glutinous rice meal, 1 part of laver, 0.1 to 0.2 part of beta-cyclodextrin, 0.03 to 0.08 part of sodium alginate and 0.01 to 0.03 part of calcium chloride; beta-cyclodextrin is introduced into the flavor enhancing material to realize molecular embedding, and sodium alginate and calcium chloride are combined to form a composite microcapsule, so that the effects of improving the product quality, prolonging the shelf life, enhancing the flavor and improving the production stability are realized.

Description

Technical Field

[0001] The present invention relates to the technical field of condiments, and particularly to a production process of Qin pepper sauce. Background Art

[0002] As a condiment deeply loved by consumers, the market demand for chili sauce is increasing day by day. However, in the industrial production process, the production of chili sauce faces multiple technical challenges, which directly affect the product quality, shelf life and market competitiveness.

[0003] Firstly, the oil component in fresh chili sauce is prone to oxidation during storage, resulting in rancidity, which affects the shelf life and quality of the product. Secondly, in the traditional production process, the effective components of chili seeds are difficult to be completely released, and their antioxidant effect is limited, making it difficult to effectively extend the shelf life of the product. In addition, during the fermentation process of chili sauce, the generation of harmful substances such as acrylamide is difficult to control, and the release of bitter substances also affects the flavor of the product.

[0004] In view of the above problems, there are already various solutions in the prior art. For example, the Chinese patent with the application number CN202210560631.3 discloses a production process of fresh chili sauce, which isolates oxygen by spraying chili seed oil on the surface of chili sauce, and adds components such as chili seed meal, distiller's grains residue and laver to the flavor enhancer to improve the taste of chili sauce and extend the shelf life. However, this process still needs to be improved in terms of harmful substance control, flavor retention and process stability. Summary of the Invention

[0005] By providing a production process of Qin pepper sauce in the embodiments of the present application, the problems existing in the production of Qin pepper sauce in the prior art, such as oil oxidation, generation of harmful substances, flavor loss and poor process stability, are solved. By introducing β-cyclodextrin into the flavor enhancer to achieve molecular encapsulation, combining sodium alginate and calcium chloride to form composite microcapsules, and optimizing the particle size and charge regulation, the effects of improving product quality, extending shelf life, enhancing flavor retention and improving production stability are produced.

[0006] The embodiments of the present application provide a production process of Qin pepper sauce, which specifically includes the following steps: S1. Process fresh Qin peppers to obtain de-seeded pepper slices; S2. Marinate with salt to obtain pepper embryos; S3. Perform desalting treatment to obtain low-salt pepper embryos; S4. Add distiller's grains juice, flavor enhancer and seasonings to the low-salt pepper embryos to obtain a mixture; S5. Add fermentation bacteria and ferment to obtain fresh chili sauce; S6. After filling the fresh chili sauce into containers, add chili seed oil on the surface and seal and package it. Among them, the flavor enhancer includes the following components by weight: 10 parts of chili seed meal, 4 parts of distiller's grains residue, 1 part of laver, 0.1 - 0.2 parts of β-cyclodextrin, 0.03 - 0.08 parts of sodium alginate, and 0.01 - 0.03 parts of calcium chloride.

[0007] Furthermore, the particle size of sodium alginate is 50 nm, and the particle size of β-cyclodextrin is 100 nm.

[0008] Furthermore, the surface potential of β-cyclodextrin is adjusted to -5 mV by adding 0.1% citric acid.

[0009] Furthermore, sodium alginate is subjected to pH-responsive pretreatment before the preparation of the flavor enhancer. Specifically, sodium alginate is dispersed in a citric acid buffer solution with a pH of 5.2, and after magnetic stirring, a contracted colloid is formed.

[0010] Furthermore, the solid-liquid ratio of sodium alginate to the citric acid buffer solution is 1:15.

[0011] Furthermore, β-cyclodextrin is subjected to temperature-responsive pretreatment before the preparation of the flavor enhancer. Specifically, by grafting N-isopropylacrylamide thermosensitive monomer, its cavity expands to 0.85 nm at 45°C; then it is preheated to 45°C and sprayed with 0.1% Ca2+ solution.

[0012] Furthermore, the addition amount of N-isopropylacrylamide is 0.5% of β-cyclodextrin.

[0013] Furthermore, the preparation method of the flavor enhancer is specifically as follows A1. Mix chili seed meal, distiller's grains residue, laver, β-cyclodextrin, and sodium alginate to form a flavor enhancer mixture. A2. Bake the flavor enhancer mixture in stages. The first stage is baked at 60 - 70°C for 30 - 40 minutes; the second stage is baked at 105 - 115°C for 20 - 30 minutes to obtain a baked material; after the baked material is crushed and sieved, the flavor enhancer is obtained.

[0014] Furthermore, add a 5% w / v aqueous calcium chloride solution to the flavor enhancer mixture to cause an ionic cross-linking reaction between sodium alginate and Ca2+ to form β-cyclodextrin-sodium alginate composite microcapsules with a diameter of 50 - 100 μm.

[0015] Furthermore, the weight ratio of the low-salt chili embryo, flavor enhancer, and fermented glutinous rice juice is 20:3:0.75.

[0016] One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages: First, the purpose of the present invention is to provide a Qin pepper sauce and its preparation process, which not only retains the flavor characteristics of traditional Qin pepper sauce but also overcomes the deficiencies in the prior art. Through unique processes and formulas, the quality, taste, and stability of the Qin pepper sauce are improved, making it more competitive in the market. By introducing β-cyclodextrin for molecular encapsulation, the problems of excessive acrylamide, loss of umami, and burnt smell in production, which are difficult to balance the inhibition of harmful substances and the retention of flavor at the microscopic level, are solved. At the macroscopic level, through the optimization of process parameters, the production stability and product consistency are improved; Second, through the combination of sodium alginate and Ca 2+ in the flavor enhancer, the composite microcapsules cooperate with β-cyclodextrin to hierarchically encapsulate large molecular bitter polypeptides using a three-dimensional gel network, electrostatically adsorb them on the porous network, and encapsulate small molecular off-flavors through the cavity of β-cyclodextrin, synergistically solving the contradictions of harmful substances, acrylamide, off-flavor release, and flavor loss in traditional chili sauces, and improving the quality of the product and the stability of production; Third, through the particle size combination of 50 nm of sodium alginate and 100 nm of β-cyclodextrin and charge regulation, efficient encapsulation and stable structure are achieved at the microscopic level, and the oxidation stability, inhibition of harmful substances, and process stability are significantly improved at the macroscopic level, improving the quality of the product and the stability of production; Fourth, by introducing pH-temperature dual-responsive dynamic regulation to achieve dual-responsive synergistic effects, during the dynamic capture stage, sodium alginate shrinks to shield macromolecular interference, and the cavity of β-cyclodextrin expands to capture small molecules, avoiding competitive adsorption; during the locking and release stage, sodium alginate expands to release umami components, and the cavity of β-cyclodextrin shrinks to lock harmful substances, achieving functional separation. Through the separated response mechanism, the problem of irreversible encapsulation and release in traditional processes is solved, resulting in the effects of improving product quality, extending shelf life, enhancing flavor retention, and improving production stability. Specific embodiments

[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which this invention belongs; the terms used in the description of this invention in this specification are only for the purpose of describing specific embodiments and are not intended to limit this invention; the term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0018] Example 1: A production process for Qin pepper sauce specifically includes the following steps: S1. Wash and cut fresh Qin peppers, remove the pepper seeds to obtain seedless peppers; after crushing and sieving the seedless peppers, obtain seedless pepper slices; S2. Marinate the seedless pepper slices with salt to obtain pepper embryos; S3. Desalt the pepper embryos to obtain low-salt pepper embryos; S4. Add glutinous rice wine juice, flavor enhancer and seasonings to the low-salt pepper embryo, stir evenly to obtain a mixture. S5. Add fermenting bacteria to the mixture, seal and ferment to obtain fresh chili sauce. The fermenting bacteria is Lactobacillus plantarum, and the content of active lactic acid bacteria is ≥ 10 billion cfu / g. S6. Fill the fresh chili sauce into cans, add chili seed oil to its surface, and then carry out sealed packaging. Among them, the flavor enhancer includes the following components by weight: 10 parts of chili seed meal, 4 parts of glutinous rice wine residue, 1 part of laver, and 0.1 - 0.2 parts of β-cyclodextrin. The preparation method of the flavor enhancer specifically comprises the following steps: A1. Preparation of the flavor enhancer mixture: Mix chili seed meal, glutinous rice wine residue, laver and β-cyclodextrin evenly and let stand for 25 - 35 min to obtain a mixture. A2. Preparation of the baked material: Bake the mixture at a temperature of 60 - 70 °C for 30 - 40 min; then, bake at a temperature of 105 - 115 °C for 20 - 30 min to obtain the baked material; after crushing and sieving the baked material, the flavor enhancer is obtained. The glutinous rice wine residue and glutinous rice wine juice are prepared by the following method: Wash, soak and steam glutinous rice to obtain cooked glutinous rice; after cooling the cooked glutinous rice, add Monascus purpureus and water, seal and ferment for 5 - 10 days, filter to obtain glutinous rice wine juice, and the residue is glutinous rice wine residue. The chili seed oil is prepared by acidifying, enzymatically hydrolyzing and pressing crushed chili seeds; the enzyme used in the enzymatic hydrolysis of chili seed oil consists of cellulase and papain. The weight ratio of the low-salt pepper embryo, flavor enhancer and glutinous rice wine juice is 20:3:0.75.

[0019] Experiments were carried out on the above-mentioned embodiments. Among them, in the preparation of the flavor enhancer, the standing time was 30 min, baked at a temperature of 65 °C for 35 min; then baked at a temperature of 110 °C for 25 min. The addition amounts of β-cyclodextrin by weight are 0 (control group), 0.1 part (Experiment 1), 0.2 part (Experiment 2) and 0.15 part (Experiment 3) respectively. Prepare Qinjiao sauce according to the technical scheme in this embodiment. After the prepared Qinjiao sauce is sealed and packaged, it is divided into two groups of experiments: Place the Qinjiao sauce in an accelerated oxidation box and place it at a temperature of 60 °C for 90 days. Then, test its performance according to the following method, and the test results are shown in Table 1. 1. Acid value: Test according to the method in GB5009.229 - 2016 "National Food Safety Standard - Determination of Acid Value in Foods", and the acid value is required to be ≤ 3.0 (KOH) mg / 100 g.

[0020] 2. Peroxide value: Tested according to the method in GB 5009.227-2016 "National Food Safety Standard - Determination of Peroxide Value in Foods", and the peroxide value is required to be ≤0.25 g / 100 g.

[0021] 3. Amino acid nitrogen: Tested according to GB / T 5009.39-2003 "Analytical Methods for Hygienic Standards of Soy Sauce". The content of amino acids is an important indicator to measure the flavor of the product. The content of amino acid nitrogen refers to the mass ratio of nitrogen element in the form of amino acids in the product. The higher the content of amino acid nitrogen, the higher the content of amino acids, indicating that the umami taste of the product is better; 4. Acrylamide content: Determined by HPLC-MS / MS method according to GB 5009.204-2014 "National Food Safety Standard - Determination of Acrylamide in Foods"; 5. Bitterness value: Analyzed by electronic tongue sensory analysis (on a 10-point scale, 0 = no bitterness, 10 = extremely bitter); Table 1 The technical solutions in the embodiments of the present application at least have the following technical effects or advantages: By introducing β-cyclodextrin to produce molecular inclusion, the cyclic cavity of β-cyclodextrin (inner diameter 0.78 nm) selectively includes acrylamide (71 Da, diameter about 0.5 nm), bitter polypeptides (1-3 kDa), and lipophilic off-flavor components through hydrophobic interaction. Among them, acrylamide (71 Da) is a by-product of the Maillard reaction and has potential carcinogenicity; bitter polypeptides (1-3 kDa) are hydrophobic bitter substances produced by the decomposition of pepper seed meal and laver at high temperature; lipophilic off-flavor components (aldehydes, ketones) are preferentially included due to their hydrophobicity, while aroma molecules produced in the initial stage of the Maillard reaction (such as 2-acetylpyrrole, molecular weight 111 Da) are not included due to their high polarity, realizing selective retention of flavor; after inclusion, these substances cannot directly contact with taste receptors or the external environment, inhibiting release and thus reducing the risk of sensory bitterness and harmful substance exposure; therefore, β-cyclodextrin forms supramolecular inclusion complexes with small molecules such as acrylamide (71 Da) and bitter polypeptides (1-3 kDa), and realizes selective inclusion by using molecular size matching (such as acrylamide diameter about 0.5 nm); In addition, after introducing β-cyclodextrin, the thermal stability is improved, the decomposition temperature of the inclusion complex increases, and the decomposition temperature of the inclusion complex formed by β-cyclodextrin and the target substance increases from 180 °C to 220 °C, maintaining structural stability during the baking stage (105-115 °C) and reducing the release of harmful substances at high temperature; Third, glutamic acid (molecular weight 147 Da) in laver binds to the hydroxyl groups of β-cyclodextrin through hydrogen bonds, which is the core component of umami. It inhibits the decarboxylation reaction (glutamic acid → γ-aminobutyric acid) above 140 °C, thereby enhancing umami; Fourth, β-cyclodextrin entraps polyphenolic substances in capsicum seed meal, slows down their oxidative degradation, and together with surface capsicum seed oil inhibits lipid oxidation. The dual mechanism reduces the acid value and peroxide value, thereby extending the shelf life.

[0022] The introduction of β-cyclodextrin has the following effects on the production of Qinjiao sauce: Improved taste: The entrapment effect inhibits the high-temperature condensation of asparagine and reducing sugar in the Maillard reaction. After the bitter polypeptides are entrapped, the taste is smoother; Flavor balance and enhanced umami: β-cyclodextrin selectively entraps the burnt flavor components, but allows the release of the initial products of the Maillard reaction (such as 2-acetylpyrrole and maltol). The caramel flavor is enhanced, the retention rate of umami amino acids (glutamic acid, aspartic acid) is increased, and the amino acid nitrogen is increased; Process improvement: The entrapment effect of β-cyclodextrin reduces the dependence on precise temperature control, increases the baking temperature range in the second stage, and enhances production stability; Molecular entrapment is achieved through the introduction of β-cyclodextrin, which solves the problem that it is difficult to balance the inhibition of harmful substances and the retention of flavor during production, such as acrylamide exceeding the standard, umami loss, and burnt flavor, at the microscopic level. At the macroscopic level, production stability and product consistency are improved through process parameter optimization.

[0023] Example 2: In Example 1 above, molecular entrapment is achieved by introducing β-cyclodextrin into the flavor enhancer, which solves the contradiction between harmful substance control and flavor retention in traditional chili sauce production. Using the molecular entrapment effect of its cyclic cavity, acrylamide, bitter polypeptides, and fat-soluble off-flavor components are selectively entrapped to inhibit their release, improving the product quality and production stability. To further improve the product quality and production stability, it is further improved on the basis of Example 1.

[0024] The flavor enhancer also includes sodium alginate and calcium chloride, wherein the weight portion of sodium alginate is 0.03 - 0.08 parts, and the weight portion of calcium chloride is 0.01 - 0.03 parts; The preparation method of the flavor enhancer specifically comprises the following steps: A1. Preparation of the flavor enhancer mixture: Capsicum seed meal, distiller's grains residue, laver, β-cyclodextrin, and sodium alginate are pre-mixed in a dry state, and left standing for 25 - 35 min to form a pre-mixture; An aqueous calcium chloride solution (5% w / v) is added to the pre-mixture and stirred for 10 minutes to trigger Ca 2+The ion cross-linking reaction with sodium alginate forms β-cyclodextrin-sodium alginate composite microcapsules, and a composite mixture is obtained; Among them, the diameter of the composite microcapsules is 50-100 μm; A2. Preparation of the baked material: The composite mixture is baked at a temperature of 60-70 °C for 30-40 min to promote the encapsulation of acrylamide and bitter polypeptides by β-CD inside the microcapsules; Then, it is baked at a temperature of 105-115 °C for 20-30 min to strengthen the stability of the microcapsule wall, and the baked material is obtained; After the baked material is crushed and sieved, a flavor enhancer is obtained.

[0025] Experiments were carried out on the technical solution of this embodiment based on Experiment 3 of Example 1. The difference between the experiment of this embodiment and Experiment 3 of the example is that the flavor enhancer also includes sodium alginate and calcium chloride; experiments were carried out according to the technical solution of this embodiment. Among them, the addition amounts of sodium alginate and calcium chloride are 0.03 parts and 0.01 part by weight (Experiment 4), 0.08 and 0.03 parts (Experiment 5), and 0.05 part and 0.02 part (Experiment 6); the test results are shown in Table 2 below; Table 2 The technical solutions in the embodiments of the present application at least have the following technical effects or advantages: By introducing sodium alginate and Ca 2+ to form microcapsules, the carboxylic acid groups (-COO - ) of sodium alginate and Ca 2+ form a "egg box" structure through ionic bonds, construct a three-dimensional gel network, and form a sodium alginate-Ca 2+ cross-linking network. This sodium alginate-Ca 2+ cross-linking network wraps the β-cyclodextrin inclusion complex and polyphenolic substances, thereby forming a composite microcapsule composed of a sodium alginate-Ca² + gel network (outer layer) and a β-cyclodextrin inclusion complex (inner layer). The outer network intercepts macromolecules (such as bitter polypeptides) through pore size sieving and electrostatic adsorption, and the inner inclusion complex entraps small molecules (such as acrylamide) through hydrophobic cavities, realizing molecular size hierarchical encapsulation and stability enhancement; among them, macromolecular bitter polypeptides (1-3 kDa) are adsorbed by the sodium alginate network (pore size 10-50 nm), and positively charged bitter polypeptides are also captured through electrostatic interaction (sodium alginate is negatively charged), while small molecule odors (aldehydes, acrylamide) continue to be entrapped by the β-cyclodextrin cavity (0.78 nm), realizing molecular size hierarchical encapsulation; In addition, the introduction of sodium alginate to form microcapsules improves the thermal stability. The sodium alginate gel layer (decomposition temperature > 250 °C) forms a physical barrier during the baking stage (105 - 115 °C), preventing the thermal decomposition of the β-cyclodextrin inclusion complex and further reducing the acrylamide release. Polyphenols (such as quercetin and ferulic acid) are encapsulated by the microcapsules, avoiding direct exposure to oxygen, reducing their direct contact with oxygen, increasing the free radical scavenging rate by about 40%, and further reducing the peroxide value.

[0026] The introduction of sodium alginate and Ca 2+ The formation of microcapsules has the following effects on the production of Qinjiao sauce: Enhanced oxidation stability, reduced acid value and peroxide value. Due to the microcapsules isolating oxygen, the acid value and peroxide value are reduced, and the shelf life is extended; In terms of flavor and taste, the microcapsules protect the glutamate decarboxylation reaction, increasing the amino acid nitrogen and the retention rate of umami; the microcapsules allow the selective release of the initial products of the Maillard reaction (such as 2-acetylpyrrole), enhancing the flavor; Improved production stability. The microcapsule structure further reduces the sensitivity to fluctuations in the baking temperature, further increasing the fluctuation range of the baking temperature in the second stage, reducing the differences between production batches, and improving production consistency.

[0027] Example 3: In the above Example 2, by using sodium alginate and Ca in the flavor enhancer 2+ The composite microcapsules cooperate with β-cyclodextrin to hierarchically entrap macromolecular bitter polypeptides (electrostatically adsorbed on the porous network) and small molecule off-flavors (encapsulated in the cavity of β-cyclodextrin) using a three-dimensional gel network, synergistically solving the contradiction between the release of harmful substances (acrylamide and off-flavors) and flavor loss in traditional chili sauces, improving the product quality and production stability. To further improve the product quality and production stability, further improvements are made on the basis of Example 2.

[0028] The particle size of the sodium alginate is 50 nm, and the particle size of the β-cyclodextrin is 100 nm; Among them, the surface potential of β-cyclodextrin is adjusted to -5 mV by adding 0.1% citric acid; The preparation of the flavor enhancer mixture is specifically as follows: Mix the chili seed meal, distiller's grains residue, laver, and sodium alginate (50 nm) in proportion in the dry state (rotation speed 600 rpm, time 15 min); Add β-cyclodextrin (100 nm) and calcium chloride, and continue to mix for 10 min (rotation speed 400 rpm) to form a closely packed structure; Spray 5% CaCl2 aqueous solution (liquid-solid ratio 1:5) to trigger sodium alginate-Ca 2+Crosslink to form composite microcapsules with a particle size combination to obtain a composite mixture; Among them, the diameter of the composite microcapsules with a particle size combination is 50 - 80 μm, and nitrogen is filled to protect the whole mixing process (oxygen concentration ≤ 8%).

[0029] Based on the experiments in Example 2, experiments were carried out on the technical solution of this example. The difference between the experiments in this example and those in Example 2 is that the particle size of sodium alginate is 50 nm and the particle size of β-cyclodextrin is 100 nm; on this basis, experiments were carried out according to the technical solution of this example. Among them, the addition amounts of sodium alginate and calcium chloride are 0.03 parts and 0.01 part by weight (Experiment 7), 0.08 and 0.03 parts (Experiment 8) and 0.05 part and 0.02 part (Experiment 9); the test results are shown in Table 3 below;

[0030] The technical solutions in the embodiments of the present application at least have the following technical effects or advantages: By adjusting the particle sizes of sodium alginate and β-cyclodextrin to make their particle size dimensions match, so as to form particle size filling, sodium alginate (50 nm) fills the gaps of β-cyclodextrin (100 nm), and the porosity is reduced from 30% to 15%, reducing the unembedded area and improving the embedding capacity; small particle sizes are preferentially mixed (600 rpm) to form a dense network at the bottom layer, and large particle sizes are added later (400 rpm) to fill the remaining voids to form a close packing, thereby reducing the porosity; Sodium alginate (surface potential -25 mV) and β-cyclodextrin (adjusted to -5 mV) form a weak electrostatic attraction, reducing repulsion, and the electrostatic attraction is enhanced, promoting the combination of sodium alginate and β-cyclodextrin; By introducing sodium alginate and Ca 2+ The formation of microcapsules has the following functions and effects on the production of Qinjiao sauce: Improved embedding efficiency: Macromolecular bitter polypeptides (1 - 3 kDa) are adsorbed by the sodium alginate network (pore size 10 - 50 nm), and the electrostatic capture efficiency is improved. Small molecule acrylamide (71 Da) is embedded by the cavity of β-cyclodextrin (0.78 nm), and the embedding rate is further improved; Improved process stability: The gradient particle size combination improves the mixing uniformity, thereby reducing the differences between batches.

[0031] Example 4: Through the particle size combination and charge regulation of sodium alginate (50 nm) and β-cyclodextrin (100 nm) in the above Example 3, efficient embedding and stable structure are realized at the microscopic level, and oxidation stability, harmful substance inhibition and process stability are significantly improved at the macroscopic level, improving the product quality and production stability. To further improve the product quality and production stability, further improvements are made on the basis of Example 3.

[0032] The sodium alginate is subjected to pH-responsive pretreatment before the preparation of the flavor enhancer; The pretreatment of the sodium alginate is specifically as follows: 50 nm sodium alginate is dispersed in a citric acid buffer solution with a pH of 5.2 (solid-liquid ratio 1:15), and magnetic stirring (800 rpm, 20 minutes) is carried out to form a contracted colloid (porosity ≤ 8% at pH = 5, and restored to 15% at pH = 7); The β-cyclodextrin is subjected to temperature-responsive pretreatment before the preparation of the flavor enhancer; The pretreatment of the β-cyclodextrin is specifically as follows: by grafting a thermosensitive monomer of N-isopropylacrylamide (addition amount 0.5%), its cavity expands to 0.85 nm at 45 °C (contracts to 0.78 nm at 25 °C); then preheat to 45 °C and spray 0.1% Ca 2+ solution to increase the exposure rate of hydroxyl groups; The chili seed meal is ground to 150 meshes, and the laver is ground into fragments of 0.5 - 1.5 mm; The preparation of the flavor enhancer is specifically as follows A1. Preparation of the flavor enhancer mixture: The sodium alginate colloid after pH-responsive pretreatment, chili seed meal, and laver are mixed (rotation speed 600 rpm, 15 minutes) to form a dense bottom layer network; Then, the β-cyclodextrin after temperature-responsive pretreatment and calcium chloride (mass ratio 1:1.5) are added, and mixing is continued (rotation speed 400 rpm, 10 minutes) to form a closely packed structure; The mixing environment is controlled to be pH 5.3 and temperature 45 °C. At this time: The sodium alginate contracts (porosity ≤ 8%), shielding macromolecular interference; The cavity of β-cyclodextrin expands (0.85 nm), capturing target molecules of 0.6 - 0.8 nm (such as acrylamide); A2. Preparation of the baked material: Spray 5% aqueous calcium chloride solution (liquid-solid ratio 1:5) to trigger the cross-linking of sodium alginate - Ca 2+ to form microcapsules (diameter 50 - 80 μm); Maintain pH = 5.3 to promote the contraction of sodium alginate (porosity 8%) and the expansion of the cavity of β-cyclodextrin (0.85 nm), precisely capturing target molecules of 0.6 - 0.8 nm (such as acrylamide); Vacuum bake for 15 minutes to quickly dehydrate and lock the pore structure (porosity ≤ 1.2 nm), inhibiting oxidation; Cool down to 25 °C at a rate of 5 °C / min, and the cavity of β-cyclodextrin contracts to 0.78 nm, locking the target molecules; Adjust the pH to 7.0, and the porosity of sodium alginate is restored to 15%, releasing non-target flavor molecules such as glutamic acid; Active regulation of bitterness is achieved by adjusting the temperature and pH.

[0033] Based on the experiments in Experiment 9 of Example 3 for the technical solution of this example, the difference between the experiment of this example and that of Example 3 is that the sodium alginate and β-cyclodextrin are subjected to pH response and temperature response pretreatment before the preparation of the flavor enhancer; on this basis, experiments are carried out according to the technical solution of this example. Among them, the addition amounts of sodium alginate and calcium chloride are 0.05 parts and 0.02 parts (Experiment 10); the test results are shown in Table 4;

[0034] The technical solutions in the above embodiments of the present application have at least the following technical effects or advantages: By introducing pH-temperature dual-responsive dynamic regulation, the regulation of porosity and cavity size is realized microscopically, and the contradiction between the capture efficiency of target molecules and flavor retention is solved macroscopically. Among them, sodium alginate realizes the dynamic regulation of pH response through pH response pretreatment. When pH = 5.3, the carboxyl groups (-COO - ) of sodium alginate are partially protonated to -COOH, the molecular chain shrinks, and the porosity decreases from 15% to 8%, shielding the interference of macromolecules (such as bitter polypeptides). When pH = 7.0, -COOH is deprotonated to -COO - , the molecular chain expands, the porosity is restored to 15%, and non-target flavor molecules (such as glutamic acid) are released. Thus, the dynamic adjustment of porosity is realized through pH regulation, selectively filtering macromolecules and releasing umami components; β-cyclodextrin realizes the cavity regulation of temperature response through temperature response pretreatment. At 45°C, the conformation of the grafted thermosensitive monomer N-isopropylacrylamide unfolds, and the cavity of β-cyclodextrin expands to 0.85 nm, precisely capturing small molecules of 0.6 - 0.8 nm (such as acrylamide); at 25°C, the thermosensitive monomer shrinks, and the cavity returns to 0.78 nm, locking the target molecule. Thus, the dynamic capture and locking of small molecules are realized by triggering the change of cavity size with temperature; therefore, the active regulation of bitterness can be achieved by adjusting the temperature and pH, and the degree of bitterness can be adjusted; By introducing pH-temperature dual-responsive dynamic regulation to achieve the synergistic effect of dual responses. During the dynamic capture stage (pH = 5.3, 45°C), sodium alginate shrinks to shield the interference of macromolecules, and the cavity of β-cyclodextrin expands to capture small molecules, avoiding competitive adsorption; during the locking and release stage (pH = 7.0, 25°C), sodium alginate expands to release umami components, and the cavity of β-cyclodextrin shrinks to lock harmful substances, realizing functional separation. Through the separated response mechanism, the problem of irreversibility of embedding and release in traditional processes is solved; The introduction of pH-temperature dual-responsive dynamic regulation has the following effects on the production of Qinjiao sauce: The capture efficiency of target molecules is improved. Due to dual-responsive screening to avoid macromolecular competition, the acrylamide capture rate is increased; due to pH regulation to release non-target molecules, the glutamate retention rate is increased, further optimizing flavor retention; due to the improved compactness of microcapsules, the acid value and peroxide value are further reduced, enhancing oxidation stability. The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, various modifications and changes can be made to the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A production process of pepper sauce, characterized in that: The specific steps include: S1, processing fresh Qinjiao pepper to obtain seeded pepper slices; S2, pickling with salt to obtain pepper embryos; S3, desalting to obtain low-salt pepper embryos; S4, adding fermented glutinous rice juice, spices and seasonings to the low-salt pepper embryos to obtain a mixture; S5, adding fermentation bacteria, and obtaining fresh chili sauce after fermentation; S6. After the fresh chili sauce is filled, add chili seed oil on the surface and seal it; The flavor enhancer includes the following components by weight: 10 parts of chili seed meal, 4 parts of fermented glutinous rice meal, 1 part of laver, 0.1-0.2 parts of beta-cyclodextrin, 0.03-0.08 parts of sodium alginate, and 0.01-0.03 parts of calcium chloride.

2. The production process of Qinjiao sauce according to claim 1, characterized in that: The particle size of sodium alginate is 50 nm, and the particle size of β-cyclodextrin is 100 nm.

3. The production process of Qinjiao sauce as claimed in claim 2, characterized in that: The surface potential of β-cyclodextrin was adjusted to -5 mV by adding 0.1% citric acid.

4. The production process of Qinjiao sauce according to claim 2, characterized in that: Sodium alginate is subjected to pH response pretreatment before the preparation of the flavor enhancer. Specifically, the sodium alginate is dispersed in a citric acid buffer solution with a pH of 5.2, and after magnetic stirring, a contracted colloid is formed.

5. The production process of Qinjiao sauce according to claim 4, characterized in that: The solid-to-liquid ratio of sodium alginate to citric acid buffer was 1:

15.

6. The production process of Qinjiao sauce according to claim 2, characterized in that: β-cyclodextrin was subjected to temperature response pretreatment before the preparation of flavor enhancer. Specifically, by grafting N-isopropylacrylamide thermosensitive monomer, its cavity expanded to 0.85 nm at 45°C; then it was preheated to 45°C and sprayed with 0.1% Ca 2+ Solution.

7. The production process of Qinjiao sauce according to claim 6, characterized in that: The amount of N-isopropylacrylamide added was 0.5% of β-cyclodextrin.

8. The production process of Qinjiao sauce according to claim 1, characterized in that: The preparation method of the flavoring agent comprises: A1. Mixing pepper seed meal, fermented dregs, laver, β-cyclodextrin and sodium alginate to form a flavoring mixture; A2. The flavoring mixture is baked in stages, the first stage is baked at 60-70°C for 30-40 minutes; the second stage is baked at 105-115°C for 20-30 minutes to obtain a baked material; the baked material is crushed and sieved to obtain a flavoring.

9. The production process of Qinjiao sauce according to claim 8, characterized in that: Add 5% w / v calcium chloride aqueous solution to the flavoring mixture to make sodium alginate and Ca 2+ The ionic cross-linking reaction is produced to form β-cyclodextrin-sodium alginate composite microcapsules with a diameter of 50-100 μm.

10. The production process of Qinjiao sauce according to claim 1, characterized in that: The weight ratio of the low-salt chili embryo, the flavoring agent and the fermented glutinous rice juice is 20:3:0.75.

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