Preparation method of grape seed polyphenol composite green pepper sauce

Abstract

The invention relates to a preparation method of a grape seed polyphenol composite green pepper sauce, and relates to the technical field of food processing. Short-term fermented green peppers and fresh green peppers are selected to be compounded as raw materials of the green pepper sauce, and camellia oleosa seed oil and rapeseed oil are selected to be compounded as oil for stir-frying the green pepper sauce; the composite green pepper sauce added with grape seed polyphenol is prepared through the processes of fermentation, stir-frying, homogenization and the like. The innovation points of the invention are as follows: (1) the product realizes flavor fusion of fermented chilli sauce and non-fermented chilli sauce by combining a lactic acid bacteria fermentation process and a high-temperature stir-frying process; (2) in the formula, carefully selected rapeseed oil and camellia oleosa seed oil are compounded, and natural components of grape seed polyphenol are matched, so that the nutritional value and safety of the product are improved, and the product is endowed with unique flavor and longer shelf life; the finished green pepper sauce is good in tissue state, and water and oil are not prone to layering.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, relates to the technology of condiment preparation, and in particular to a preparation method of a grape seed polyphenol compound green pepper sauce. Background Art

[0002] The green pepper pulp is rich in substances such as VC, carotene, capsaicin, citric acid, malic acid and tartaric acid, and has both nutritional and health care effects, and is mostly used for fresh food. In the prior art, the processing of green peppers mainly focuses on the preservation and storage of green peppers, aiming to extend the nutrients and color of fresh green peppers. There is less research on the cooked processing of fresh green peppers, and most of them focus on the color protection research of green pepper products. The product categories are single and the flavor is insufficient.

[0003] As a kind of chili sauce, the current green pepper sauce has single product and flavor, poor tissue state and easy to delaminate, and the flavor is easy to lose. Therefore, this patent application provides a green pepper sauce prepared by combining fermentation and non-fermentation technologies, which meets the needs of enriching the types of green pepper sauce products in the market and improving the flavor and quality. Summary of the Invention

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a method using green peppers as raw materials, compounding and stir-frying short-term fermented green peppers and fresh green peppers, endowing the product with sour, spicy, pungent and mellow flavor characteristics; and in the formula, by adding grape seed polyphenols and a compound oil of camellia seed oil and rapeseed oil, not only endows it with a unique flavor, but also improves the nutritional value and safety of the product. The green pepper sauce obtained by adding xanthan gum has a uniform tissue texture, and water and oil are not easy to delaminate, meeting the needs of the current consumer market.

[0005] The present invention solves its technical problems by adopting the following technical solutions:

[0006] A preparation method of a grape seed polyphenol compound green pepper sauce, the specific method steps are as follows:

[0007] (1) Green pepper pretreatment: Wash and drain fresh green peppers, remove the roots and damaged parts, and chop them. Use a heat pump dryer to dry the washed green peppers, evenly spread the green pepper samples on the sample drying tray, the drying temperature is 60°C, the air flow rate is 1m / s, stop drying after 3h of drying, and the water content of the dried and pretreated green peppers is below 75%.

[0008] (2) Fermentation: Use the green peppers dried by a 60°C heat pump for 3h with a water content below 75% as raw materials, add 4 parts of table salt based on the total mass percentage of the green peppers treated in step (1), marinate for 20 minutes, then add 5 parts of lactic acid bacteria fermentation broth, and then add 0.5 part of white wine, pack in cans and seal, and ferment at room temperature for 4 days.

[0009] Preferably, the above lactic acid bacteria fermentation broth is prepared from commercial bacterial powder: water = 1:9. The commercial bacterial powder includes Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus. The white liquor is 52° Beijing Red Star Erguotou.

[0010] (3) Preparation of raw and auxiliary materials: Prepare compounded green pepper pieces with a ratio of fresh green peppers to fermented green peppers of 4 - 6:1. Calculate the total mass of the compounded green pepper pieces by mass percentage. Weigh 25 parts of compounded edible oil, 7 parts of onion, 4 parts of garlic, 1.5 parts of salt, 1 part of ginger, 0.7 parts of pepper powder, and 0.5 parts of chicken essence. Use a wall breaker to homogenize and crush all raw and auxiliary materials, and then pass through a 40 - mesh sieve.

[0011] Preferably, the above compounded edible oil is a compound of rapeseed oil and camellia oil with a ratio of 4 - 6:1. The acid value of camellia oil is 0.28 mg / g, and the acid value of rapeseed oil is 0.47 mg / g.

[0012] (4) Oil - boiling: Add 20 parts of onion, 5 parts of garlic, and 3 parts of spices to the compounded edible oil calculated by mass percentage, and fry at 150°C for 15 min to obtain the flavored oil.

[0013] (5) Stir - frying: Stir - fry in two stages. The first stage is for flavor - enhancing and ripening. Pour the crushed raw and auxiliary materials in step (3) into the flavored oil prepared in step (4) heated to 180°C, and stir - fry at 140°C for 10 min for flavor - enhancing. In the second stage, add 0.04 - 0.08 parts of grape seed polyphenols and 0.2 - 0.4 parts of xanthan gum aqueous solution calculated by mass percentage, and then stir - fry at 110°C for 10 min to complete the thickening of the green pepper sauce.

[0014] Preferably, the above grape seed polyphenols have a purity of ≥95%, and the xanthan gum is food - grade.

[0015] (6) Canning and sterilization: After turning off the heat of the product, can it to make the finished product, and sterilize it in a water bath at 80°C for 20 min.

[0016] The advantages and positive effects of the present invention are:

[0017] 1. Traditional green pepper sauce formulas are mainly based on basic raw materials such as green pepper, salt, and garlic. The flavor levels are relatively simple and lack complex aroma. In addition, the cooking methods in some areas are salty and spicy, which covers up the fragrance of the green pepper itself and the taste is not balanced enough. Naturally fermented green pepper sauce may become sour or deteriorate due to changes in ambient temperature and humidity, affecting the flavor, and there are deficiencies in quality control. Most green pepper sauces are inconvenient to store for a long time, and are prone to bacterial contamination and product stratification. The present invention combines the lactic acid bacteria fermentation process with the high-temperature frying process to achieve the flavor fusion of fermented hot sauce and non-fermented hot sauce; at the same time, in terms of formula, rapeseed oil and camellia oil are selected and compounded, and grape seed polyphenols are used as natural ingredients, which not only improves the nutritional value and safety of the product, but also gives it a unique flavor and a longer shelf life. The obtained green pepper sauce has a good tissue state, and water and oil are not easy to stratify, which meets the needs of the current consumer market and is conducive to enterprise production and achievement transformation and application.

[0018] 2. The purpose of the present invention is to overcome the shortcomings of the above-mentioned technology. First, the green pepper moisture is reduced by heat pump drying pretreatment, while the green pepper is removed and the raw material microorganisms are reduced; second, the fermentation and non-fermentation processes are combined to achieve the flavor and nutrition fusion of fermented hot sauce and non-fermented hot sauce, which not only improves the product flavor of the green pepper sauce, but also the beneficial microorganisms in the fermentation can help improve intestinal health and enhance the function of the digestive system; third, the compounding and addition of compound oils and grape seed polyphenols. Grape seed polyphenols, as a natural spice, are added during the frying process of green pepper sauce, which can not only enhance the flavor, but also effectively inhibit lipid oxidation and protein oxidation in the ingredients, reduce the bad smell and harmful substances caused by oxidation reactions, and help maintain the stability of the product. Camellia oil is rich in monounsaturated fatty acids, especially oleic acid content is high, which helps to reduce cholesterol and prevent cardiovascular diseases; rapeseed oil is rich in polyunsaturated fatty acids such as linoleic acid and linolenic acid, which is essential for maintaining the normal physiological functions of the human body. After the two are compounded, the ratio of fatty acids is more reasonable, providing comprehensive nutritional support for the human body, and camellia oil has a good antioxidant effect, which can improve product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a process flow chart of the method of the present invention;

[0020] Figure 2 The experimental comparison of the present invention shows the appearance of three types of green pepper sauce;

[0021] Figure 3 This is a QDA diagram for experimental comparison of the present invention. DETAILED DESCRIPTION

[0022] The present invention is further described in detail below through specific examples. The following examples are only illustrative and not restrictive, and the protection scope of the present invention cannot be limited thereto.

[0023] The present invention uses green peppers as raw materials, mixes and stir-fries short-term fermented green peppers with fresh green peppers, and prepares a method for preparing a compound green pepper sauce added with grape seed polyphenols by adding a compound oil of grape seed polyphenols and camellia seed oil and rapeseed oil. Figure 1 This is the process flow chart of the method of the present invention, and Table 1 shows the test results of the physical and chemical indexes and microbial indexes of the finished product of the compound green pepper sauce added with grape seed polyphenols.

[0024] Table 1 Test Results of Physical and Chemical Indexes and Microbial Indexes

[0025]

[0026] Experimental materials: The commercial lactic acid bacteria powder is the pickled cabbage lactic acid bacteria fermentation powder produced by Beijing Chuanxiu International Trade Co., Ltd., and its strains are Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus. The white wine is 52° Beijing Red Star Erguotou. The acid value of rapeseed oil is 0.28 mg / g, and the acid value of camellia seed oil is 0.47 mg / g, both provided by Guizhou Buyi Liji Camellia Industry Co., Ltd. The purity of grape seed polyphenols is ≥95%, provided by Tianjin Jinfeng Natural Product Research and Development Co., Ltd. The xanthan gum is food grade, and the manufacturer is Xinjiang Meihua Amino Acid Co., Ltd.

[0027] Example 1

[0028] A method for preparing a compound green pepper sauce added with grape seed polyphenols, and the specific method steps are as follows:

[0029] (1) Green pepper pretreatment: Wash and drain the fresh green peppers, remove the root stalks and damaged parts, and chop them. Use a heat pump dryer to dry the washed green peppers, evenly spread the green pepper samples on the sample drying tray, the drying temperature is 60 °C, the air flow rate is 1 m / s, stop drying after 3 h of drying, and the water content of the dried and pretreated green peppers is below 75%.

[0030] (2) Fermentation: Use the green peppers dried by the heat pump at 60 °C for 3 h with a water content below 75% as raw materials, add 4% of the total mass of the green peppers of salt, marinate for 20 minutes, then add 5% of the lactic acid bacteria fermentation broth (commercial lactic acid bacteria powder: water = 1:9), and then add 0.5% of white wine, pack in cans and seal, and ferment at room temperature for 4 days;

[0031] (3) Preparation of raw and auxiliary materials: Based on 100 g of compound green pepper pieces (the compound ratio of fresh green peppers to fermented green peppers is 5:1), weigh 25% of the compound edible oil (the compound ratio of camellia seed oil to rapeseed oil is 5:1), 7% of onions, 4% of garlic, 1.5% of salt, 1% of ginger, 0.7% of pepper powder, and 0.5% of chicken essence; use a wall breaker to homogenize and crush all the raw and auxiliary materials, and pass through a 40-mesh sieve.

[0032] (4) Oil frying: Add 20 g of onion, 5 g of garlic, and 3 g of spices to 100 g of the compounded oil, and fry at 150 °C for 15 min to obtain the flavored oil.

[0033] (5) Stir-frying: Stir-frying is carried out in two stages. The first stage is for flavor enhancement and ripening. Pour the broken raw and auxiliary materials into the flavored oil heated to 180 °C, and stir-fry at 140 °C for 10 min for flavor enhancement. In the second stage, add 0.06% grape seed polyphenol and 0.3% xanthan gum aqueous solution, and then stir-fry at 110 °C for 10 min to complete the thickening of the green pepper sauce.

[0034] (6) Canning and sterilization: After turning off the heat, can the product to make the finished product, and sterilize it in a water bath at 80 °C for 20 min.

[0035] The composite green pepper sauce produced according to this process and formula was tested and compared according to "NY / T 1070-2006 Chili Sauce". The produced composite green pepper sauce complies with this standard specification, as follows.

[0036] Example 2

[0037] A preparation method of a composite green pepper sauce added with grape seed polyphenol, and the specific method steps are as follows:

[0038] (1) Green pepper pretreatment: Wash and drain the fresh green peppers, remove the roots and damaged parts, and chop them. Use a heat pump dryer to dry the washed green peppers, evenly spread the green pepper samples on the sample drying tray, the drying temperature is 60 °C, the air flow rate is 1 m / s, stop drying after 3 h of drying, and the moisture content of the dried and pretreated green peppers is below 75%.

[0039] (2) Fermentation: Use the green peppers dried by a heat pump at 60 °C for 3 h with a moisture content below 75% as raw materials, add 4% of the total mass of the green peppers of salt, marinate for 20 minutes, then add 5% of the lactic acid bacteria fermentation broth (commercial lactic acid bacteria powder: water = 1:9), and then add 0.5% of liquor, pack in cans and seal, and ferment at room temperature for 4 days;

[0040] (3) Preparation of raw and auxiliary materials: Based on 100 g of the compounded green pepper pieces (the compounding ratio of fresh green peppers to fermented green peppers is 4:1), weigh 25% of the compounded oil (the compounding ratio of rapeseed oil to rapeseed oil is 5:1), 7% of onion, 4% of garlic, 1.5% of salt, 1% of ginger, 0.7% of pepper powder, and 0.5% of chicken essence; use a blender to homogenize and crush all the raw and auxiliary materials, and pass through a 40-mesh sieve.

[0041] (4) Oil frying: Add 20 g of onion, 5 g of garlic, and 3 g of spices to 100 g of the compounded oil, and fry at 150 °C for 15 min to obtain the flavored oil.

[0042] (5) Stir-frying: Stir-frying is carried out in two stages. The first stage of stir-frying is for flavor enhancement and ripening. Pour the broken raw and auxiliary materials into the oil heated to 180°C, and stir-fry at 140°C for 10 minutes for flavor enhancement. In the second stage, add 0.04% grape seed polyphenols and 0.2% xanthan gum aqueous solution, and then stir-fry at 110°C for 10 minutes to complete the thickening of the green pepper sauce.

[0043] (6) Canning and sterilization: After turning off the heat of the product, can it to make the finished product, and sterilize it in a water bath at 80°C for 20 minutes.

[0044] Example 3

[0045] A preparation method of a compound green pepper sauce added with grape seed polyphenols, and the specific method steps are as follows:

[0046] (1) Pretreatment of green peppers: Wash and drain the fresh green peppers, remove the roots and damaged parts, and chop them. Use a heat pump dryer to dry the washed green peppers, evenly spread the green pepper samples on the sample drying tray, the drying temperature is 60°C, the air flow rate is 1m / s, stop drying after 3 hours of drying, and the moisture content of the green peppers after drying pretreatment is below 75%.

[0047] (2) Fermentation: Use the green peppers dried by a heat pump at 60°C for 3 hours with a moisture content below 75% as raw materials, add 4% of the total mass of the green peppers of salt, marinate for 20 minutes, then add 5% lactic acid bacteria fermentation broth (commercial lactic acid bacteria powder: water = 1:9), and then add 0.5% white wine, pack it in a can and seal it, and ferment at room temperature for 4 days;

[0048] (3) Preparation of raw and auxiliary materials: Based on 100g of compound green pepper pieces (the compound ratio of fresh green peppers to fermented green peppers is 6:1), weigh 25% of compound edible oil (the compound ratio of rapeseed oil to vegetable oil is 5:1), 7% of onions, 4% of garlic, 1.5% of salt, 1% of ginger, 0.7% of pepper powder, and 0.5% of chicken essence; use a blender to homogenize and crush all the raw and auxiliary materials, and pass through a 40-mesh sieve.

[0049] (4) Boiling oil: Add 20g of onions, 5g of garlic, and 3g of spices to every 100g of compound oil and add them to the compound edible oil, fry at 150°C for 15 minutes to obtain the oil for materials.

[0050] (5) Stir-frying: Stir-frying is carried out in two stages. The first stage of stir-frying is for flavor enhancement and ripening. Pour the broken raw and auxiliary materials into the oil heated to 180°C, and stir-fry at 140°C for 10 minutes for flavor enhancement. In the second stage, add 0.08% grape seed polyphenols and 0.4% xanthan gum aqueous solution, and then stir-fry at 110°C for 10 minutes to complete the thickening of the green pepper sauce.

[0051] (6) Canning and sterilization: After turning off the heat of the product, can it to make the finished product, and sterilize it in a water bath at 80°C for 20 minutes.

[0052] To further prove that the finished product of the compound green pepper sauce added with grape seed polyphenols prepared by the method of this patent application has outstanding substantial features and remarkable progress, the inventor conducted the following comparative experiments.

[0053] Comparative Example 1

[0054] A preparation method of fresh green pepper sauce, the specific method steps are as follows:

[0055] (1) Green pepper pretreatment: Wash and drain fresh green peppers, remove the root stalks and damaged parts, and chop them. Use a heat pump dryer to dry the washed green peppers, evenly spread the green pepper samples on the sample drying tray, the drying temperature is 60 °C, the air flow rate is 1 m / s, stop drying after 3 h of drying, and the moisture content of the dried and pretreated green peppers is below 75%.

[0056] (2) Preparation of raw and auxiliary materials: Based on 100 g of pre-dried green pepper shreds, weigh 25% of compound edible oil (the compound ratio of rapeseed oil and rapeseed oil is 5:1), 7% of onion, 4% of garlic, 1.5% of salt, 1% of ginger, 0.7% of pepper powder, and 0.5% of chicken essence; use a wall breaker to homogenize and crush all raw and auxiliary materials, and pass through a 40-mesh sieve.

[0057] (3) Oil frying: Add 20 g of onion, 5 g of garlic, and 3 g of spices to every 100 g of compound oil and add them to the compound edible oil, fry at 150 °C for 15 min to obtain the oil for seasoning.

[0058] (4) Stir-frying: Stir-fry in two stages. The first stage of stir-frying is for flavor enhancement and ripening. Pour the broken raw and auxiliary materials into the oil for seasoning heated to 180 °C, stir-fry at 140 °C for 10 min to enhance the flavor; in the second stage, add 0.06% grape seed polyphenols and 0.3% xanthan gum aqueous solution and then stir-fry at 110 °C for 10 min to thicken the green pepper sauce.

[0059] (5) Canning and sterilization: After turning off the fire, can the product to make the finished product, and sterilize it in a water bath at 80 °C for 20 min.

[0060] Table 2 Detection results of physical and chemical indexes and microbial indexes of fresh green pepper sauce

[0061]

[0062] Comparative Example 2

[0063] A preparation method of compound green pepper sauce without adding grape seed polyphenols, the specific method steps are as follows:

[0064] (1) Pre-treatment of green peppers: Wash the fresh green peppers, drain them, remove the roots and damaged parts, and chop them. Use a heat pump dryer to dry the washed green peppers, evenly spread the green pepper samples on the sample drying tray, with a drying temperature of 60°C, an air flow rate of 1 m / s, stop drying after 3 hours of drying, and the moisture content of the pre-treated green peppers is below 75%.

[0065] (2) Fermentation: Use the green peppers dried by a heat pump at 60°C for 3 hours with a moisture content below 75% as raw materials, add 4% of the total mass of the green peppers of salt, marinate for 20 minutes, then add 5% of the lactic acid bacteria fermentation broth (commercial lactic acid bacteria powder: water = 1:9), and then add 0.5% of white liquor, seal in a can and ferment at room temperature for 4 days;

[0066] (3) Preparation of raw and auxiliary materials: Based on 100 g of compound green pepper pieces (the compound ratio of fresh green peppers to fermented green peppers is 5:1), weigh 25% of compound edible oil (the compound ratio of rapeseed oil to colza oil is 5:1), 7% of onions, 4% of garlic, 1.5% of salt, 1% of ginger, 0.7% of Chinese prickly ash powder, 0.5% of chicken essence; use a wall breaker to homogenize and crush all raw and auxiliary materials, and pass through a 40-mesh sieve.

[0067] (4) Oil boiling: Add 20 g of onions, 5 g of garlic, and 3 g of spices to every 100 g of compound oil and add them to the compound edible oil, fry at 150°C for 15 minutes to obtain the flavored oil.

[0068] (5) Stir-frying: Stir-fry in two stages. The first stage of stir-frying is for flavor enhancement and ripening. Pour the broken raw and auxiliary materials into the flavored oil heated to 180°C, stir-fry at 140°C for 10 minutes for flavor enhancement; in the second stage, add 0.3% of xanthan gum aqueous solution and stir-fry at 110°C for 10 minutes to complete the thickening of the green pepper sauce.

[0069] (6) Canning and sterilization: After turning off the heat of the product, can it to make the finished product, and sterilize it in a water bath at 80°C for 20 minutes.

[0070] Table 3 Detection results of the physical and chemical indexes and microbial indexes of the compound green pepper sauce without adding grape seed polyphenols

[0071]

[0072] As Figure 2 shown, the spiciness of the three green pepper sauces, namely, the green pepper sauce (a) prepared from pure fresh green peppers in Comparative Example 1, the compound green pepper sauce (b) without adding grape seed polyphenols in Comparative Example 2, and the compound green pepper sauce (c) with added grape seed polyphenols in Example 1, is different, and the texture of the sauce is somewhat different.

[0073] This sensory evaluation panel consisted of 17 food science students. First, a. green pepper sauce was used as the blank standard. The participants evaluated the green pepper fragrance of the olfactory samples, the texture of the sauce body, and the product's sensory properties, and listed 7 descriptive words to describe the characteristics of the product. To ensure the accuracy of the sensory evaluation, the participants had to rest for 3 minutes before tasting and evaluating 3 green pepper sauce samples. During the tasting process, the participants needed to carefully observe and perceive the odor, appearance, texture, and taste of the green pepper sauce samples. To ensure the objectivity and accuracy of the evaluation, the tasting order of the samples was random. In the tasting session, the obtained list of descriptive words was applied to the subsequent profile sensory evaluation. The sensory evaluation results are as follows Figure 3 .

[0074] According to the sensory evaluation, a QAD diagram ( Figure 3 ) was drawn. The compounding of fermented green peppers and fresh green peppers can enrich the sour taste of the product, reduce the grassy taste of the green peppers themselves, and at the same time adjust the saltiness of the product to reach a suitable saltiness value for consumption; adding grape seed polyphenols can enhance the flavor and also enrich the retention time of the product in the mouth; in terms of texture state in Example 1, the products with uniform texture and fine and smooth particles had higher scores and were superior to other products. Based on the above, the overall sensory score of Example 1 > Comparative Example 2 > Comparative Example 1.

[0075] Three kinds of green pepper sauces in the same batch (Example 1, Comparative Example 1, Comparative Example 2) were sealed and sterilized. The products were placed in a constant temperature and humidity box at 27°C (simulating room temperature) for storage for a period of time. The centrifugation precipitation rate and the total number of microbial colonies at different times were detected and recorded, and the group sensory scores were also recorded. It was verified that the compound green pepper sauce product with added grape seed polyphenols had the best quality and sensory properties. The results are shown in Table 4 below.

[0076] Table 4 Storage quality analysis of three kinds of green pepper sauces at 27°C

[0077]

[0078] As can be seen from Table 4, the quality changes of the three kinds of green pepper sauces stored in the 27°C environment are as shown in the above table. The centrifugation precipitation rate can directly reflect the stability of the product. By comparison, it was found that the product made in Example 2 had better stability, and the finished product had no obvious water-oil stratification. It was not until 63 days of storage that the centrifugation precipitation rate > 10% showed an unstable stratification phenomenon. At the same time, the data showed that the storage quality of the compound green pepper sauce with added grape seed polyphenols was more stable, and the storage time was longer than that of Comparative Example 1 and Comparative Example 2. It was shown that through the compounding, frying of fresh green peppers and fermented green peppers, and the process of adding grape seed polyphenol-xanthan gum aqueous solution, the flavor and storage quality of green pepper sauce could be effectively improved, solving the problems of insufficient flavor, easy stratification, and unstable quality of traditional green pepper sauce.

[0079] After the grape seed polyphenol-added compound green pepper sauce was stored at 27°C for 63 days, the total number of colonies was still higher than the standard of 300 CFU / g, indicating that the green pepper sauce after sterilization did not meet the standard at this time and was not within the edible range; at the same time, the centrifugal precipitation rate of the green pepper sauce increased significantly under the condition of 27°C, and the sensory scores all decreased significantly. The centrifugal precipitation rate increased from 0.93% to 11.47%; the sensory score decreased from 87 to 56. Thus, it can be seen that with the extension of the storage time, the edible quality of the grape seed polyphenol-added compound green pepper sauce will decline, deteriorate after 63 days at 27°C, and is not suitable for consumption.

[0080] Although embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art can understand that: without departing from the spirit and scope of the present invention and the appended claims, various substitutions, changes, and modifications are possible. Therefore, the scope of the present invention is not limited to the content disclosed in the embodiments.

Claims

1. A method for preparing a grape seed polyphenol composite green pepper sauce, characterized in that: The specific method steps are as follows: (1) Pretreatment of green peppers: Select, wash, and crush fresh green peppers as raw materials, and then perform drying treatment; (2) Fermentation: Use the dried green peppers in step (1) as raw materials, add 4 parts of table salt based on the total mass percentage of the pretreated green peppers in step (1), marinate for 20 minutes, then add 5 parts of lactic acid bacteria fermentation broth, and then add 0.5 part of white liquor. Seal the cans and ferment at room temperature of 26°C for 48 - 72h; (3) Preparation of raw and auxiliary materials: Prepare compound green pepper pieces in a ratio of 4 - 6:1 of fresh green peppers to fermented green peppers. Based on the total mass of the compound green pepper pieces in terms of mass percentage, weigh 25 parts of compound edible oil, 7 parts of onions, 4 parts of garlic, 1.5 parts of table salt, 1 part of ginger, 0.7 part of Chinese prickly ash powder, and 0.5 part of chicken essence. Use a wall breaker to homogenize and crush all raw and auxiliary materials, and pass through a 40 - mesh sieve; (4) Oil boiling: Add 20 parts of onions, 5 parts of garlic, and 3 parts of spices to the compound edible oil in terms of mass percentage, fry at 150°C for 15 minutes to obtain the flavored oil; (5) Stir - frying: Stir - fry in two stages. The first stage is for flavor enhancement and ripening. Pour the crushed raw and auxiliary materials in step (3) into the flavored oil prepared in step (4) heated to 180°C, and stir - fry at 140°C for 10 minutes for flavor enhancement. In the second stage, add 0.04 - 0.08 part of grape seed polyphenol and 0.2 - 0.4 part of xanthan gum aqueous solution in terms of mass percentage, and then stir - fry at 110°C for 10 minutes to thicken the green pepper sauce; (6) Canning and sterilization: Can to make the finished product, and sterilize at 80°C for 20 minutes.

2. The preparation method of a grape seed polyphenol compound green pepper sauce according to claim 1, characterized in that: The drying treatment conditions in step (1) are as follows: Use a heat pump dryer, with a drying temperature of 60°C, an air flow rate of 1m / s. Stop drying after 3 hours of drying. The moisture content of the pretreated green peppers after drying is below 75%.

3. The preparation method of a grape seed polyphenol compound green pepper sauce according to claim 1, characterized in that: In step (2), the lactic acid bacteria fermentation broth is prepared from commercial bacterial powder: water = 1:

9. The commercial bacterial powder includes: Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus.

4. The preparation method of a grape seed polyphenol compound green pepper sauce according to claim 1, characterized in that: The white liquor in step (2) is 52° Beijing Red Star Erguotou.

5. The preparation method of a grape seed polyphenol compound green pepper sauce according to claim 1, characterized in that: The compound edible oil in step (3) is a compound of rapeseed oil and camellia seed oil in a ratio of 4 - 6:

1.

6. The preparation method of a grape seed polyphenol compound green pepper sauce according to claim 5, characterized in that: The acid value of rapeseed oil is 0.28mg / g, and the acid value of camellia seed oil is 0.47mg / g.

7. The preparation method of a grape seed polyphenol composite green pepper sauce according to claim 1, characterized in that: In step (5), the purity of grape seed polyphenol is ≥95%, and xanthan gum is food - grade.

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