Immature tomato fermented sauce with low nitrite and tocoside content and preparation method of immature tomato fermented sauce

Abstract

The invention relates to the technical field of fruit and vegetable fermentation, in particular to immature tomato fermented sauce with low nitrite and tocoside content and a preparation method thereof, and the immature tomato fermented sauce with low nitrite and tocoside content is prepared according to the following steps: crushing immature tomatoes and fresh chilies into pulp; adding salt, sugar, bruised ginger, minced garlic and white spirit into the immature tomato and fresh chili paste, and uniformly stirring to obtain a mixture to be fermented; and putting the mixture to be fermented into a clean and dry fermentation container, sealing the fermentation container, and standing and fermenting in a dark place to obtain the immature tomato fermented sauce with low nitrite and tocoside. The natural fermentation technology is adopted, the content of nitrite and tocoside in the immature tomato fermented sauce is effectively reduced, the addition amount of table salt is low, and the edible safety and the utilization rate of immature tomatoes are improved.

Description

Technical Field

[0001] The invention relates to the technical field of fruit and vegetable fermentation, and is an immature tomato fermented sauce with low nitrite and tomatin and a preparation method thereof. Background Art

[0002] Unripe tomatoes have not been used due to their high tomatin content. Reducing the tomatin content is the key to improving the development and utilization of unripe tomatoes. At the same time, the high nitrite content in fermented vegetables has always been an important problem that the industry needs to solve.

[0003] At present, the development and utilization of unripe tomatoes mainly rely on the following methods: One is pickling. For example, Japanese patent document No. JPS57155947A discloses a method for preparing sake lees pickles using unripe tomatoes as raw materials, which prepares processed tomato pickles by washing green tomatoes with pickling water and pickling them in a mixture of sake lees, sweet sake and sugar. Unripe green tomatoes are washed with water and pickled with 15% to 20% salt for 20 to 30 days to obtain crude pickles, which are then pickled in a mixture of sake lees, low-grade distilled liquor, sweet wine and sugar for about one month, and then fermented with sake lees and sugar for about one month to obtain the target product. However, the pickles prepared by this method have a high salt content and a long processing time.

[0004] Second is fermentation. Immature tomatoes are fermented through lactic acid fermentation, and lactic acid bacteria strains are screened as starters during the fermentation process, serving as tools for producing food ingredients. For example, Santos R (Development of a fermented green tomato base for dressings and sauces with high nutritional value[J]. Acta Horticulturae, 2019(1233):239-246.) and Pereira N (Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients[J]. Foods, 2021, 10(12): 2916) used starters (adapted to the plant matrix) isolated from the immature tomatoes themselves for fermentation, which had advantages over foreign strains in obtaining fermented products with sensory acceptability and potential probiotic properties. The Chinese patent document with the publication number CN119385281A discloses a method for reducing the tomatine content in immature tomatoes and improving their flavor through probiotic fermentation. Using Lactiplantibacillus plantarum CICC 22703 to ferment immature tomatoes can effectively reduce their tomatine content, with a degradation rate of 35.66%, and improve the composition ratios of the main organic acids, sweet and umami amino acids, and volatile flavor substances contained in immature tomatoes, enhancing the flavor of immature tomatoes. This method has controllable production costs, can not only effectively utilize the resources of immature green tomatoes, but also endow them with unique flavors, meeting consumers' pursuit of healthy and delicious foods. However, there are also some problems with this method: Firstly, not all immature tomatoes are utilized, resulting in waste; Secondly, a single strain is selected for inoculation fermentation. The determination of the strain is relatively important, and the flavor of the product is not as rich as that of natural fermentation. In addition, the preparation and preservation costs of the starter are relatively high, which also limits its wide application to a certain extent.

[0005] The third is ingredient extraction. In the prior art, the beneficial ingredients in unripe tomatoes are mainly extracted for utilization to increase its application scope. For example, a Korean patent document with publication number KR101650787B1 discloses a green tomato sauce formula, in which cellulase and pectinase are added to unripe tomatoes, and unripe tomato extract is obtained after filtration, and added to a tomato sauce base composed of tomato sauce, garlic, onion, basil powder, bay leaf powder and beef broth, and the mixing ratio of the unripe tomato extract and the tomato sauce base is optimized to prepare a sauce that satisfies consumers. A Chinese patent document with publication number CN111658582A discloses an anti-aging cosmetic composition containing mixed extracts of unripe fruits, which uses unripe apples, unripe tomatoes and unripe lemons and other fruits for organic extraction, and then prepares a mixed extract by sterilization, filtration and concentration, which has excellent effects on improving skin wrinkles, improving skin elasticity, skin regeneration and relieving irritation. However, this method only extracts specific ingredients, which will cause other parts to be wasted, and fails to fully utilize the overall value of unripe tomatoes. Summary of the invention

[0006] The present invention provides an immature tomato fermented sauce with low nitrite and tomatin and a preparation method thereof, which overcomes the deficiencies of the above-mentioned prior art and can effectively solve the problem of high nitrite and tomatin contents in existing immature tomato fermented products.

[0007] One of the technical schemes of the present invention is achieved through the following measures: a low-nitrite and tomatin immature tomato fermented sauce, the raw materials comprising, by weight: 65 to 85 parts of immature tomatoes, 15 to 25 parts of fresh chili peppers, 2 to 4 parts of salt, 5 to 7 parts of sugar, 2 to 6 parts of minced ginger, 2 to 6 parts of minced garlic and 1 to 3 parts of white wine.

[0008] The following is a further optimization and / or improvement of one of the above-mentioned technical solutions: The above-mentioned low-nitrite and low-tomatin immature tomato fermented sauce is prepared according to the following steps: The first step is to crush the unripe tomatoes and fresh peppers into pulp; The second step is to add salt, sugar, minced ginger, minced garlic and white wine to the unripe tomato and fresh chili paste, and stir evenly to obtain a mixture to be fermented; The third step is to place the mixture to be fermented in a clean and dry fermentation container, seal the fermentation container, and ferment it in a dark place to obtain an immature tomato fermented sauce with low nitrite and tomatin.

[0009] The above-mentioned unripe tomatoes are of the TH4850 variety, which are in the green ripe stage or color change stage, free of mold and rot, and are fresh and intact.

[0010] The fresh chili peppers described above are fresh and ripe red chili peppers, and the variety of fresh chili peppers is one or more of Xinjiang meat chili peppers (commonly known as pig intestine chili peppers), screw chili pepper varieties, thread chili pepper varieties, and Siping head varieties.

[0011] The mass ratio of the above-mentioned fresh chili peppers to unripe tomatoes is 1:4.

[0012] The mass ratio of the above-mentioned sugar to salt is 2:1 to 1:1.

[0013] In the third step described above, the fermentation temperature is 20°C to 35°C.

[0014] In the third step described above, the fermentation time is 7 days to 12 days.

[0015] In the third step described above, when the pH value of the fermented sauce is between 3.0 and 3.8, the fermentation ends.

[0016] The alcohol content of the above-mentioned white liquor is 45 degrees to 65 degrees.

[0017] The second technical solution of the present invention is achieved through the following measures: A preparation method of an unripe tomato fermented sauce with low nitrite and tomatoside, comprising the following steps: In the first step, the unripe tomatoes and fresh chili peppers are crushed into a pulp. In the second step, salt, sugar, ginger shreds, garlic shreds, and white liquor are added to the unripe tomato and fresh chili pepper pulp, and after stirring evenly, a mixture to be fermented is obtained. In the third step, the mixture to be fermented is placed in a clean and dry fermentation container, the fermentation container is sealed, and after static fermentation in the dark, an unripe tomato fermented sauce with low nitrite and tomatoside is obtained.

[0018] The unripe tomato fermented sauce with low nitrite and tomatoside of the present invention adopts a natural fermentation technology, effectively reducing the nitrite and tomatoside contents in the unripe tomato fermented sauce, and having a low salt addition amount, improving the food safety of unripe tomatoes and the utilization rate of unripe tomatoes. This unripe tomato fermented sauce with low nitrite and tomatoside has excellent flavor and taste, a simple production method, low cost, and broad application prospects. Description of the Drawings

[0019] Appendix Figure 1 It is a schematic diagram of the relative abundances of bacteria at the genus level before and after fermentation of unripe tomato chili sauce, unripe tomato ketchup, and chili sauce in Experimental Example 4 of the present invention.

[0020] Appendix Figure 2 It is a schematic diagram of the relative abundances of bacteria at the species level before and after fermentation of unripe tomato chili sauce, unripe tomato ketchup, and chili sauce in Experimental Example 4 of the present invention.

[0021] Appendix Figure 3This is a Spearman correlation heat map of the dominant bacterial genera and differential volatile compounds before and after fermentation of immature tomato chili sauce in Experimental Example 4 of the present invention.

[0022] Attached Figure 4 This is a Spearman correlation heat map of the dominant bacterial species and differential volatile compounds before and after fermentation of immature tomato chili sauce in Experimental Example 4 of the present invention. DETAILED DESCRIPTION

[0023] The present invention is not limited by the following embodiments, and the specific implementation method can be determined according to the technical scheme of the present invention and the actual situation. Unless otherwise specified, the various chemical reagents and chemicals mentioned in the present invention are all known and commonly used chemical reagents and chemicals in the prior art; unless otherwise specified, the percentages in the present invention are all mass percentages; the normal temperature and room temperature in the present invention generally refer to the temperature of 15°C to 25°C, and are generally defined as 25°C.

[0024] The present invention will be further described below in conjunction with embodiments: Example 1: The low-nitrite and tomatin immature tomato fermented sauce comprises the following raw materials by mass: 65 to 85 parts of immature tomatoes, 15 to 25 parts of fresh chili peppers, 2 to 4 parts of salt, 5 to 7 parts of sugar, 2 to 6 parts of minced ginger, 2 to 6 parts of minced garlic and 1 to 3 parts of white wine.

[0025] Example 2: As an optimization of the above example, the immature tomato fermented sauce with low nitrite and tomatin is prepared according to the following steps: The first step is to crush the unripe tomatoes and fresh peppers into pulp; The second step is to add salt, sugar, minced ginger, minced garlic and white wine to the unripe tomato and fresh chili paste, and stir evenly to obtain a mixture to be fermented; The third step is to place the mixture to be fermented in a clean and dry fermentation container, seal the fermentation container, and ferment it in a dark place to obtain an immature tomato fermented sauce with low nitrite and tomatin.

[0026] The fermented immature tomato fermented sauce with low nitrite and tomatin is packaged and sealed, and sterilized at 500 MPa to obtain the finished immature tomato and pepper composite seasoning sauce.

[0027] Example 3: As an optimization of the above example, the unripe tomatoes are TH4850 varieties that are in the green ripe stage or color change stage, are free of mold and rot, and are fresh and intact.

[0028] The present invention selects immature tomatoes of the TH4850 variety as raw materials. The immature tomatoes of this variety have an average moisture content of 92%, an average pH of 4.24, an average pectin content of 1.1 g / 100 g DW, an average sugar content of 5.43 °Brix, an average total protein of 16.11 g / 100 g DW, an average total phenol of 0.3 g / 100 g DW, an average flavonoid of 0.13 g / 100 g DW, and a carotenoid of 0.01 g / 100 g DW. They have a rich variety of volatile compounds, with a total of 32 kinds and a total content of 1110.35 μg / kg FW, and have a better flavor. In addition, the average content of tomatoside in the immature tomatoes of the TH4850 variety is 12.06 mg / 100 g FW.

[0029] Example 4: As an optimization of the above example, the fresh chili peppers are fresh and mature red chili peppers, and the fresh chili pepper variety is one or more of Xinjiang meat chili peppers (commonly known as pig intestine chili peppers), screw pepper varieties, thread pepper varieties, and Siping head varieties.

[0030] Example 5: As an optimization of the above example, the mass ratio of fresh chili peppers to immature tomatoes is 1:4.

[0031] Example 6: As an optimization of the above example, the mass ratio of sugar to salt is 2:1 to 1:1.

[0032] Example 7: As an optimization of the above example, in the third step, the fermentation temperature is 20 °C to 35 °C.

[0033] Example 8: As an optimization of the above example, in the third step, the fermentation time is 7 days to 12 days.

[0034] Example 9: As an optimization of the above example, in the third step, when the pH value of the fermented sauce is between 3.0 and 3.8, the fermentation ends.

[0035] Example 10: As an optimization of the above example, the alcohol content of the white wine is 45 degrees to 65 degrees.

[0036] Example 11: The preparation process of the immature tomato fermented sauce with low nitrite and tomatoside is as follows: Raw material selection: Select fresh, pest-free, and mold-free TH4850 immature tomatoes and mature fresh chili peppers of the Xinjiang meat chili pepper variety.

[0037] Washing and drying: Wash the immature tomatoes and fresh chili peppers, and dry the surface moisture.

[0038] Crushing: Use a crusher to separately crush the immature tomatoes and fresh chili peppers into fruit purees.

[0039] Add ingredients and auxiliary materials: Mix 20 parts of fresh chili pulp and 80 parts of unripe tomato pulp, then add 3 parts of salt, 6 parts of sugar, 4 parts of ginger, 4 parts of garlic and 2 parts of high-proof liquor (56 degrees), and stir evenly with a crusher to obtain the mixture to be fermented.

[0040] Canning and fermentation: Clean the fermentation tank, wash it repeatedly with hot water, and dry it for later use. Seal the prepared mixture to be fermented in a can, and let it ferment statically in the dark at 25°C for 9 days. When the fermentation ends, the fragrance is strong and moderate, obtaining an unripe tomato fermented sauce with low nitrite and tomatidine.

[0041] Sub-packaging and sterilization: Sub-package the fermented unripe tomato fermented sauce with low nitrite and tomatidine in an aluminum foil bag and seal it, then sterilize it at 500 MPa for 5 minutes to obtain the finished product of unripe tomato and chili composite condiment sauce.

[0042] Example 12: The preparation process of the unripe tomato fermented sauce with low nitrite and tomatidine is as follows: Raw material selection: Select fresh, pest-free, and mold-free TH4850 unripe tomatoes and mature fresh chili peppers of the thread chili variety.

[0043] Cleaning and drying: Wash the unripe tomatoes and fresh chili peppers, and dry the surface moisture.

[0044] Crushing: Use a crusher to crush the unripe tomatoes and fresh chili peppers into pulp respectively.

[0045] Add ingredients and auxiliary materials: Mix 15 parts of fresh chili pulp and 85 parts of unripe tomato pulp, then add 3 parts of salt, 7 parts of sugar, 3 parts of ginger, 4 parts of garlic and 3 parts of high-proof liquor (56 degrees), and stir evenly with a crusher to obtain the mixture to be fermented.

[0046] Canning and fermentation: Clean the fermentation tank, wash it repeatedly with hot water, and dry it for later use. Seal the prepared mixture to be fermented in a can, and let it ferment statically in the dark at 25°C for 9 days. When the fermentation ends, the fragrance is strong and moderate, obtaining an unripe tomato fermented sauce with low nitrite and tomatidine.

[0047] Sub-packaging and sterilization: Sub-package the fermented unripe tomato fermented sauce with low nitrite and tomatidine in an aluminum foil bag and seal it, then sterilize it at 500 MPa for 5 minutes to obtain the finished product of unripe tomato and chili composite condiment sauce.

[0048] Example 13: The preparation process of the unripe tomato fermented sauce with low nitrite and tomatidine is as follows: Raw material selection: Select fresh, pest-free, and mold-free TH4850 unripe tomatoes and mature fresh chili peppers of the screw chili variety.

[0049] Cleaning and drying: Wash the unripe tomatoes and fresh chili peppers, and dry the surface moisture.

[0050] Crushing: Use a crusher to separately crush immature tomatoes and fresh peppers into pulp.

[0051] Adding ingredients and auxiliary materials: Mix 25 parts of fresh pepper pulp and 75 parts of immature tomato pulp, then add 3 parts of salt, 6 parts of sugar, 4 parts of ginger, 3 parts of garlic and 2 parts of high-proof liquor (56 degrees), and use a crusher to stir evenly to obtain the mixture to be fermented.

[0052] Canning and fermentation: Clean the fermentation tank, repeatedly scald it, and dry it for standby. Seal the prepared mixture to be fermented in the tank, and let it stand and ferment in the dark at 30 °C for 7 days. When the fermentation ends, the fragrance is rich and moderate, and an immature tomato fermented sauce with low nitrite and tomatoside is obtained.

[0053] Sub-packaging and sterilization: Sub-package the fermented immature tomato fermented sauce with low nitrite and tomatoside in an aluminum foil bag and seal it, and sterilize it at 500 MPa for 5 minutes to obtain the finished product of the immature tomato and pepper composite seasoning sauce.

[0054] Example 14: The preparation process of the immature tomato fermented sauce with low nitrite and tomatoside is as follows: Raw material selection: Select fresh, pest-free and mildew-free TH4850 immature tomatoes and Sipingtou variety mature fresh peppers.

[0055] Cleaning and drying: Clean the immature tomatoes and fresh peppers, and dry the surface moisture.

[0056] Crushing: Use a crusher to separately crush immature tomatoes and fresh peppers into pulp.

[0057] Adding ingredients and auxiliary materials: Mix 20 parts of fresh pepper pulp and 80 parts of immature tomato pulp, then add 4 parts of salt, 7 parts of sugar, 4 parts of ginger, 4 parts of garlic and 2 parts of high-proof liquor (56 degrees), and use a crusher to stir evenly to obtain the mixture to be fermented.

[0058] Canning and fermentation: Clean the fermentation tank, repeatedly scald it, and dry it for standby. Seal the prepared mixture to be fermented in the tank, and let it stand and ferment in the dark at 20 °C for 10 days. When the fermentation ends, the fragrance is rich and moderate, and an immature tomato fermented sauce with low nitrite and tomatoside is obtained.

[0059] Sub-packaging and sterilization: Sub-package the fermented immature tomato fermented sauce with low nitrite and tomatoside in an aluminum foil bag and seal it, and sterilize it at 500 MPa for 5 minutes to obtain the finished product of the immature tomato and pepper composite seasoning sauce.

[0060] Comparative Example 1: The difference from Example 11 is that the fresh pepper in the raw materials is replaced with immature tomatoes, that is, an immature tomato sauce without pepper is obtained after fermentation.

[0061] Comparative Example 2: Different from Example 11, the immature tomatoes in the raw materials were replaced with fresh chili peppers, and thus chili sauce was obtained after fermentation.

[0062] Experimental Example 1: The pH, nitrite and tomatoside contents of the immature tomato fermented sauces with low nitrite and tomatoside in Examples 11 to 14 were tested, and the test results are shown in Table 1.

[0063] Experimental Example 2: To investigate the effect of different salt-sugar ratios on the tomatoside content in the fermented immature tomato-chili pepper fermented sauce.

[0064] Four test samples were prepared according to the following steps: 20 parts of fresh chili pepper pulp and 80 parts of immature tomato pulp were mixed, and then 4 parts of ginger, 4 parts of garlic and 2 parts of high-proof liquor (56 degrees) were added. Different amounts of sugar and salt were added to Samples 1 to 4, and the mixture was evenly whipped with a crusher to obtain the mixture to be fermented. The prepared mixture to be fermented was canned and sealed, and after standing and fermenting in the dark at 25 °C for 9 days, the tomatoside content of the fermented product was tested, and the results are shown in Table 2.

[0065] From the data in Table 2, it can be seen that when 3 parts of salt and 3 parts or 6 parts of sugar were added, the tomatoside content in the fermented immature tomato fermented sauce with low nitrite and tomatoside decreased significantly, and the degradation amount of tomatoside increased significantly. This is because sufficient carbon sources were added to promote the growth and reproduction of microorganisms, the acid production of lactic acid bacteria increased, and under acidic conditions, tomatoside was degraded, and the fermentation degradation rate was about two orders of magnitude higher than the acid hydrolysis degradation rate without fermentation. In this process, the selection of microbial strains played a dominant role.

[0066] Experimental Example 3: The tomatoside contents of the fermented products of Example 11 and Comparative Example 1 are shown in Table 3.

[0067] As can be seen from Table 3, under the fermentation process of the present invention, when only immature tomatoes participated in fermentation, the tomatoside content decreased from 10.90 mg / 100 g FW to 7.33 mg / 100 g FW, and the tomatoside content decreased by 32.75%; while the tomatoside content in the fermented immature tomato-chili sauce decreased from 8.42 mg / 100 g FW to 4.70 mg / 100 g FW, and the degradation rate was 44.18%. The co-fermentation of chili peppers and immature tomatoes can increase the degradation amount of tomatoside and improve the safety quality of fermented vegetables.

[0068] Experimental Example 4: The nitrite, pH and organic acid contents of the fermented sauces of Example 11, Comparative Example 1 and Comparative Example 2 were tested, and the results are shown in Table 4.

[0069] As can be seen from Table 4, the pH of Comparative Example 1 (immature tomato ketchup without chili) only decreased slightly, from 3.9 to 3.88, but the pH values of Comparative Example 2 (chili sauce) and Example 11 (immature tomato ketchup with chili) both decreased significantly. Moreover, the pH value after fermentation of Example 11 (immature tomato ketchup with chili) was significantly lower than that of Comparative Example 1 (immature tomato ketchup without chili) and Comparative Example 2 (chili sauce), indicating that the mixed fermentation effect was better. Regarding the nitrite content before and after fermentation, the nitrite contents of Comparative Example 1 (immature tomato ketchup without chili) and Example 11 (immature tomato ketchup with chili) both increased significantly, and the nitrite content of Comparative Example 2 (chili sauce) also increased, but there was no significant difference compared with that before fermentation. The nitrite content of Comparative Example 1 (immature tomato ketchup without chili) increased from 0.03 mg / 100 g FW to 0.19 mg / 100 g FW, an increase of 5.33 times, while the nitrite content of Example 11 (immature tomato ketchup with chili) increased from 0.07 mg / 100 g FW to 0.11 mg / 100 g FW, only an increase of 0.57 times. The nitrite content after the co-fermentation of immature tomatoes and chili was significantly lower than that of the separate fermentation of immature tomatoes, which might be due to the lower pH value after adding chili for fermentation, inhibiting the activities of nitrate reductase and bacteria and reducing the amount of nitrite generated.

[0070] Experimental Example 5: The types and contents of organic acids in the fermented sauces of Example 11 and Comparative Examples 1 and 2 were tested before and after fermentation, and the results are shown in Table 5.

[0071] The content and types of organic acids are the main factors affecting the fermentation flavor. As shown in Table 5, before fermentation, Example 11 (immature tomato ketchup with chili) was mainly composed of citric acid, malic acid and tartaric acid, and after fermentation, it was citric acid, lactic acid and malic acid; before and after fermentation, Comparative Example 1 (immature tomato ketchup without chili) was mainly composed of citric acid, malic acid and tartaric acid; before fermentation, Comparative Example 2 (chili sauce) was mainly composed of citric acid, succinic acid and malic acid, and after fermentation, it was citric acid, lactic acid and malic acid. The contents of citric acid and malic acid in the three samples were at a relatively high level before and after fermentation, and the lactic acid content increased significantly after fermentation, except for Comparative Example 1 (immature tomato ketchup without chili), and the total amount of organic acids also increased. The total amounts of organic acids in Comparative Example 1 (immature tomato ketchup without chili), Comparative Example 2 (chili sauce) and Example 11 (immature tomato ketchup with chili) before fermentation were 463.38 mg / 100 g FW, 607.22 mg / 100 g FW and 547.32 mg / 100 g FW respectively, and after fermentation were 483.61 mg / 100 g FW, 1012.5 mg / 100 g FW and 985.18 mg / 100 g FW respectively. The increase in the organic acid content of Comparative Example 1 (immature tomato ketchup without chili) was less, so the change in pH value was also smaller.

[0072] After fermentation, the citric acid content of Comparative Example 2 (chili sauce) increased from 329.33 mg / 100 g FW to 495.48 mg / 100 g FW, the lactic acid content increased from 54.12 mg / 100 g FW to 227.94 mg / 100 g FW, the malic acid content increased from 76.03 mg / 100 g FW to 205.75 mg / 100 g FW, while the tartaric acid content decreased from 62.40 mg / 100 g FW to 24.52 mg / 100 g FW. In Example 11 of the co-fermentation of immature tomatoes and peppers, the contents of citric acid, lactic acid and malic acid were all significantly higher than those of Comparative Example 1, but the tartaric acid content was significantly lower than that of Comparative Example 1. Tartaric acid has a strong sour taste, and lactic acid has a mild sour taste. Higher contents of citric acid and malic acid can endow the fermented sauce with a brisk and mild sour taste. Therefore, the compound fermentation of immature tomatoes and peppers can endow the immature tomato chili sauce with better flavor.

[0073] Experimental Example 6: Volatile Component Test OPLS-DA analysis was carried out on the volatile substances of Example 11 (immature tomato sauce containing chili peppers) and Comparative Example 1 (immature tomato sauce without chili peppers) after fermentation to compare the compositions of the two groups of volatile substances, and further screen for differential volatile substances with VIP value > 1 and p < 0.05. A total of 27 differential volatile substances were obtained, and the results are shown in Table 6. Among them, there are 9 terpene substances, 6 alcohol substances, 2 ester and hydrocarbon substances, 1 aldehyde substance, and 7 other volatile substances. The common components of the differential compounds in the two samples are eucalyptol, linalool, camphene, 3H-1,2-dithiol, and diallyl trisulfide. Compared with Comparative Example 1 (immature tomato sauce without chili peppers), the number of types of differential volatile substances in Example 11 (immature tomato sauce containing chili peppers) increased by 4, but the total content decreased from 8919.99 μg / kg to 8592.59 μg / kg. Among them, the content of ester compounds increased from 2.47% to 4.78%, and ester compounds can contribute to the fruity aroma. The number of types and contents of aldehyde, hydrocarbon and terpene volatile substances all increased. 2,4-dimethylbenzaldehyde is the only aldehyde compound after the fermentation of immature tomato chili sauce, which imparts cherry, almond spice and vanilla flavors; the relative content of terpene compounds increased from 22.45% to 36.65%, which can impart fresh grassy and fruity aromas. The proportion of other volatile substances decreased from 37.87% to 23.52%. The types and contents of the differential volatile substances of the two are different, mainly due to the addition of chili peppers. Chili peppers themselves contain rich volatile substances, such as alcohols, aldehydes, esters, etc., which interact with the original volatile substances of immature tomatoes to generate new compounds, making the flavor of immature tomato chili sauce more abundant.

[0074] The volatile substances of two groups, namely Example 11 (immature tomato paste containing chili peppers) and Comparative Example 2 (chili sauce) after fermentation were analyzed, and a total of 35 differential volatile substances were obtained. The results are shown in Table 7. Among them, there are 11 terpenoids, 7 esters, 4 alcohols, 3 aldehydes, 3 hydrocarbons, 2 phenols and 5 other volatile substances. The common components of the differential compounds in the two samples are linalool, phenethyl alcohol, 4-ethylguaiacol, camphene, α-zingiberene, β-bisabolene, isopropyl valerate, diallyl disulfide, (E)-1-allyl-2-(prop-1-en-1-yl) disulfane, 3H-1,2-dithiol, diallyl trisulfide, 2-vinyl-4H-1,3-dithiolane. Compared with Comparative Example 2 (chili sauce) after fermentation, the number of types of differential volatile substances in Example 11 (immature tomato paste containing chili peppers) after fermentation changed from 23 to 19. Among them, the number of types of alcohols and terpenoids remained unchanged, which were 3 and 7 respectively, but the specific volatile substances and their contents changed significantly. The content ratio of alcohol compounds decreased from 20.62% to 7.58%, and the terpenoid compounds increased from 43.79% to 45.17%. The highest content of alcohol compounds in both is linalool, which can endow the product with sweet rose and citrus aromas; among the terpenoid compounds, Γ-cadinene, (+)-β-selinene, and sabinene are unique to the fermented sauce of immature tomato chili sauce and can contribute to herbaceous woody aromas. No other types of volatile substances were detected in Comparative Example 2 (chili sauce), while Example 11 (immature tomato paste containing chili peppers) contained 5 other types of volatile substances, with a content ratio of 34.23%.

[0075] Experimental Example 7: Microbiota Test The bacterial community structure compositions of Example 11 (immature tomato paste containing chili peppers), Comparative Example 1 (immature tomato paste without chili peppers), and Comparative Example 2 (chili sauce) before and after fermentation were studied by means of Pacbio third-generation sequencing technology. The research results are as Figure 1 and Figure 2 shown ([[]] Figure 1 and Figure 2 In, the abscissa represents the sample type in both. GC is the unfermented immature tomato chili sauce, GC1 is the fermented immature tomato chili sauce, SG is the unfermented immature tomato paste, SG1 is the fermented immature tomato paste, SC is the unfermented chili sauce, and SC1 is the fermented chili sauce; Figure 1 The ordinate of [] represents the relative abundances of various bacterial genera at the genus level, and the relative abundances of various bacterial genera are represented by color blocks of different colors; Figure 2The ordinate represents the relative abundances of various bacterial species at the genus level, with the relative abundances of various bacteria represented by color blocks of different colors). The results show that after fermentation, the bacterial species diversity and richness increase, and many beneficial bacteria are produced, which have a positive impact on the quality of immature tomato chili sauce, enhance the nutritional value, and improve the quality characteristics such as taste, flavor, and shelf life, making it more acceptable to consumers and extending the consumption period. Example 11 (immature tomato ketchup containing chili) After fermentation, the relative abundance of the genus Lactobacillus ( Lactobacillus ) is significantly higher than that of Comparative Example 1 (immature tomato ketchup without chili) and Comparative Example 2 (chili sauce).

[0076] The dominant bacterial strains promote the accumulation of volatile substances. Through the Spearman correlation analysis of the dominant bacteria and differential volatile substances before and after fermentation of Example 11 (immature tomato ketchup containing chili), as Figure 3 and 4 shown ( Figure 3 In it, the abscissa is the types of differential volatile substances before and after fermentation of immature tomato chili sauce, and the ordinate is the top 18 bacterial genera in terms of total abundance at the genus level of immature tomato chili sauce. The correlation between volatile substances and bacterial genera is represented by different colors in the figure; Figure 4 In it, the abscissa is the types of differential volatile substances before and after fermentation of immature tomato chili sauce, and the ordinate is the top 18 bacterial species in terms of total abundance at the species level of immature tomato chili sauce. The correlation between volatile substances and bacterial species is represented by different colors in the figure). The research found that: at the genus level, the genus Lactobacillus ( Lactobacillus ) with the highest relative abundance ratio before and after fermentation is positively correlated with the increase in the contents of α-terpineol, diallyl trisulfide, sabinene, and cedrene. Most of these key volatile substances can be attributed to plant spice components and their degradation products. During anaerobic fermentation, the catabolism of amino acids by lactic acid bacteria may produce a series of volatile compounds. For example, volatile sulfides are obtained after the degradation of the carbon-sulfur bond of derivatives of methionine and cysteine. It can be inferred that the degradation of methionine and cysteine by microbial enzymes can assist in the formation of sulfur-containing volatile organic compounds; Tardiphaga and Acinetobacter Both genera are highly positively correlated with 3H-1,2-dithiol, diallyl trisulfide, sabinene, nonadecane, α-zingiberene, cedrene, and heptadecane, and negatively correlated with other substances. Both genera are only detected after fermentation. The genus Acinetobacter is a denitrifying bacterial genus and can reduce the nitrite content. At the species level, it is mainly shown that Levilactobacillussuantsaii and Ruminiclostridiumherbiferm entans are positively correlated with most volatile substances, including eucalyptol and diallyl disulfide, and the contents of these two substances are ranked in the top two among the GC1 differential volatile substances; Acinetobacter sp. WCHA55It is positively correlated with terpene differential compounds such as sabinene, α-zingiberene, and cuparene. Moreover, terpene compounds have a low aroma threshold and can produce a significant aroma at a low concentration. In summary, the bacterial genera that mainly contribute to the flavor formation of immature tomato chili sauce are Lactobacillus ( Lactobacillus ), Lactobacillus gasseri ( Levilactobacillus ), Acinetobacter ( Acinetobacter ), and Tardiphaga bacterial genus. Specifically at the species level, they are mainly Levilactobacillussuantsaii and Acinetobacter sp. WCHA55 .

[0077] In summary, the present invention provides an immature tomato fermented sauce with low nitrite and tomatine and a preparation method thereof. It adopts a natural fermentation technique, and the increase in nitrite after fermentation is small. The nitrite content of the immature tomato chili sauce is 0.11 mg / 100 g, which is much lower than the national nitrite content standard for vegetables and their products, pickled vegetables (2 mg / 100 g). At the same time, the tomatine content is reduced by fermentation, the edible safety of immature tomatoes is improved, and the utilization rate of immature tomatoes is increased. In addition, the salt addition amount of the immature tomato fermented sauce with low nitrite and tomatine of the present invention is as low as about 3%, greatly reducing salt intake.

[0078] The above technical features respectively constitute the embodiments of the present invention, which have strong adaptability and implementation effects. Non-essential technical features can be increased or decreased according to actual needs to meet the requirements of different situations.

Claims

1. An immature tomato fermented sauce with low nitrite and tomatoside, characterized in that The raw materials, by mass parts, include: 65 to 85 parts of immature tomatoes, 15 to 25 parts of fresh chili peppers, 2 to 4 parts of salt, 5 to 7 parts of sugar, 2 to 6 parts of minced ginger, 2 to 6 parts of minced garlic, and 1 to 3 parts of white liquor.

2. The immature tomato fermented sauce with low nitrite and tomatoside according to claim 1, characterized in that It is prepared according to the following steps: First step, break the immature tomatoes and fresh chili peppers into pulp; Second step, add salt, sugar, minced ginger, minced garlic, and white liquor to the pulp of immature tomatoes and fresh chili peppers, and after stirring evenly, obtain the mixture to be fermented; Third step, place the mixture to be fermented in a clean and dry fermentation container, seal the fermentation container, and after static fermentation in the dark, obtain an immature tomato fermented sauce with low nitrite and tomatidine.

3. The immature tomato fermented sauce with low nitrite and tomatoside according to claim 1 or 2, characterized in that The immature tomatoes are of the TH4850 variety in the green-ripe stage or color-changing stage, without mildew, and are fresh and intact.

4. The immature tomato fermented sauce with low nitrite and tomatoside according to any one of claims 1 to 3, characterized in that The fresh chili peppers are fresh and ripe red chili peppers, and the fresh chili pepper variety is one or more of Xinjiang meat chili peppers, screw chili peppers, thread chili peppers, and Siping head chili peppers.

5. The immature tomato fermented sauce with low nitrite and tomatoside according to any one of claims 1 to 4, characterized in that The mass ratio of fresh chili peppers to immature tomatoes is 1:

4.

6. The immature tomato fermented sauce with low nitrite and tomatoside according to any one of claims 1 to 5, characterized in that The mass ratio of sugar to salt is 2:1 to 1:

1.

7. The immature tomato fermented sauce with low nitrite and tomatoside according to any one of claims 2 to 6, characterized in that In the third step, the fermentation temperature is 20°C to 35°C.

8. The immature tomato fermented sauce with low nitrite and tomatoside according to any one of claims 2 to 7, characterized in that In the third step, the fermentation time is 7 to 12 days; or / and, in the third step, when the pH value of the fermented sauce is 3.0 to 3.8, the fermentation ends.

9. The immature tomato fermented sauce with low nitrite and tomatoside according to any one of claims 1 to 8, characterized in that The alcohol content of the white liquor is 45 to 65 degrees.

10. A method for preparing an immature tomato fermented sauce with low nitrite and tomatoside according to claim 1 or 3 or 4 or 5 or 6 or 7 or 8 or 9, characterized in that It includes the following steps: First step, break the immature tomatoes and fresh chili peppers into pulp; Second step, add salt, sugar, minced ginger, minced garlic, and white liquor to the pulp of immature tomatoes and fresh chili peppers, and after stirring evenly, obtain the mixture to be fermented; Third step, place the mixture to be fermented in a clean and dry fermentation container, seal the fermentation container, and after static fermentation in the dark, obtain an immature tomato fermented sauce with low nitrite and tomatidine.

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