Fermentation method and application of rod chilli with low capsaicin content

Abstract

The invention belongs to the technical field of food processing, and discloses a fermentation method and application of rod chilli with low capsaicin content. According to the fermentation method for the rod chilli with the low capsaicin content, the capsaicin-removing bacteria are screened, the fetal protogenetic bacteria are adopted for expanding the species, then the structural characteristics of the rod chilli are utilized, a microbial permeation channel of the rod chilli is expanded through pre-salting, and then the rod chilli with the low capsaicin content is obtained through ion permeation pressure inside and outside cells and pressure difference inside and outside rod chilli peels. Spicy-removing fungi penetrate through the pericarp to enter a fetal seat for capsaicin fermentation and decomposition, so that the spicy-removing of the whole pepper is realized from theoretical production to industrial production. According to the method, water resources and production time are saved, the original taste, flavor and nutrient substances of the rod chilli are reserved, the edible value of the rod chilli is not affected, and the rod chilli can be widely applied to the snack field.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a fermentation method and application of wild chili peppers with low capsaicin content. Background Art

[0002] Chili peppers (Capsicum annuum L.) are annual or perennial plants belonging to the genus Capsicum in the Solanaceae family. They are rich in polyphenols, flavonoids (luteolin, quercetin, etc.), capsaicin (capsaicin, nordihydrocapsaicin, dihydrocapsaicin, etc.), vitamin C, and other natural active ingredients. Wild chili peppers (Capsicum frutescens var.), also known as sky chili or facing-heaven chili, are used not only fresh but also in sauces and pickled products. Rich in flavonoids, polyphenols, vitamin C, and capsaicin, they possess antioxidant, antibacterial, and anti-inflammatory properties, making them an important raw material in the food, cosmetics, and pharmaceutical industries. While wild chili peppers have great potential for snack food development due to their crisp texture and rich nutrients, their high capsaicin content hinders their growth in the snack food market, narrowing their target audience.

[0003] However, studies have shown that capsaicin has positive biological activity at low concentrations, but often produces adverse effects at high concentrations. Wild chili peppers contain high concentrations of capsaicin, which is the main source of their intense spiciness. Consuming large amounts of capsaicin can cause a strong burning sensation in the gastrointestinal tract, and even symptoms such as pain and diarrhea. To maximize the added value of chili peppers and minimize harm to human health, the food processing industry is conducting in-depth research on chili pepper products with low capsaicin content, including:

[0004] (1) Variety improvement: Patent document CN202310414470.1 provides a method to reduce the capsaicin content in chili peppers: After the chili pepper plants enter the flowering period, hydrogen peroxide solution is sprayed on the chili pepper plants to screen wild chili pepper varieties. However, when this method is used for large-scale agricultural planting, the use of professional equipment to spray sodium hydroxide solution will result in large areas of soil being too alkaline, which will damage the soil structure, affect the root growth of subsequent chili pepper planting, and lead to slow growth or even withering.

[0005] (2) Processing control: Patent document CN202311711612.7 provides a composition for reducing capsaicin content and its preparation method, which uses Bacillus licheniformis and lactic acid bacteria fermentation to produce chili sauce, improving the quality of chili sauce while significantly reducing capsaicin content. However, this method is only suitable for despicing chilies when they are broken in the chili sauce. It cannot effectively remove the spiciness for products that require the taste of whole chilies. Furthermore, the combined treatment of chilies with Bacillus licheniformis and lactic acid bacteria only reduced capsaicin by 44%, and the 66% reduction was achieved by diluting with other materials, which did not reach the industry average level of capsaicin reduction by despicable bacteria.

[0006] (3) Physical or chemical desiccant removal: Patent document CN201110167777.3 provides a liquid-phase supercritical desiccant separation method for capsicum red pigment. This method enhances mass transfer and improves production efficiency by making the raw material and extractant come into countercurrent contact. Using low-color-value liquid capsicum resin obtained by solvent method as raw material, capsicum red pigment products with a color value increased from 80% to over 320 can be obtained. However, this method is only suitable for the purification of monomeric chemical components. Supercritical CO2 extraction can effectively extract non-polar substances, including pigments, aromatic substances, and oils. Therefore, after desiccant removal from chili peppers, the edible value of the chili peppers will be greatly reduced, making it unsuitable for desiccant removal treatment where chili peppers are the final product.

[0007] (4) Application of compound seasonings: Patent document CN202311069163.0 provides a spicy peach slice cake and its preparation method. It utilizes the interfacial properties of natural polymer gelatin gel to encapsulate Sichuan pepper essential oil containing capsaicin, allowing the numbing substances to be slowly released during the shelf life, thus preserving the flavor. However, this method focuses on the subjective sensation in the mouth and is difficult to solve the problems of intestinal inflammation and gastrointestinal pain caused by high doses of capsaicin.

[0008] Therefore, there is an urgent need to develop a method that is simple to process, leaves no chemical residue, and can significantly reduce the capsaicin content of wild chili peppers. This is of great significance for the industrial production of despicing whole wild chili peppers. Summary of the Invention

[0009] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method and application for fermenting wild chili peppers with low capsaicin content.

[0010] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0011] In a first aspect, the present invention provides a method for fermenting wild chili peppers with low capsaicin content, comprising the following steps:

[0012] (1) Take wild chili peppers, add salt and salt them to obtain salted wild chili peppers;

[0013] (2) Add water to the salted wild chili peppers, then add bacterial solution for aerobic fermentation at room temperature to obtain fermented wild chili peppers; the bacterial solution is obtained by placental culture of the wild chili peppers;

[0014] (3) Release the fermentation water of the fermented wild chili peppers, press the first weight for 2h to 12h and then drain the press-out liquid; add 0.8% to 3% first acid solution to soak for 6h to 36h and then drain the liquid; press the second weight on for 1d to 4d and then drain the press-out liquid; obtain a despicable product;

[0015] (4) Add 1% to 5% of the second acid solution to the first desiccant product and soak for 6h to 72h. After draining the liquid, press on the third weight for 6h to 12h and then drain the liquid. Repeat 2 to 4 times to obtain the second desiccant product.

[0016] (5) Add water to the despicable product to soak it, and a low-spicy wild chili fermented product is obtained.

[0017] This invention screens desiccant bacteria and uses placental protozoa for propagation to isolate microorganisms specifically for degrading placental capsaicin, improving their specificity and safety. Utilizing the structural characteristics of wild chili peppers, pre-salting expands the microbial permeability channels, allowing the desiccant bacteria to penetrate the placenta and ferment and decompose capsaicin through the osmotic pressure difference between the inside and outside of the cell and the pressure difference inside and outside the chili pepper peel, thus maintaining the integrity of the wild chili pepper. This invention has identified the most suitable process for desiccant removal from wild chili peppers, realizing the transition from theoretical to industrial-scale desiccant removal of whole peppers.

[0018] As a preferred embodiment of the fermentation method of wild chili peppers with low capsaicin content according to the present invention, in step (1), after the salting treatment for 2 to 5 days, the weight is pressed and salted again for 3 to 6 days; the amount of salt added is 5% to 15% of the mass of the wild chili peppers; the weight of the weight is 2 to 6 times the mass of the wild chili peppers.

[0019] Preferably, the wild chili peppers include bird's eye chili and / or small red chili peppers; the variety of bird's eye chili pepper is bullet chili.

[0020] As a preferred embodiment of the fermentation method for wild chili peppers with low capsaicin content according to the present invention, in step (2), each liter of the fermentation culture medium includes 15g-25g of glucose, 15g-25g of peptone, 1g-5g of yeast extract, and 0.2g-0.5g of K2HPO4; the amount of water added is 2-4 times the mass of the wild chili peppers; the fermentation time is 10-14 days, wherein for the first 4-7 days, a weight of 2-5 times the weight of the wild chili peppers is added daily for 8-12 hours.

[0021] In a preferred embodiment of the fermentation method for wild chili peppers with low capsaicin content according to the present invention, in step (2), the preparation method of the bacterial solution is as follows: take the wild chili peppers, disinfect them, remove the placenta, break the placenta, and then culture them to obtain the solution; the amount of bacterial solution added is 3%-20% of the mass of the wild chili peppers; the concentration of the bacterial solution is 6-9 log 10 cfu / g.

[0022] In a preferred embodiment of the fermentation method for wild chili peppers with low capsaicin content according to the present invention, in step (3), the weight of the first weight is 2 to 5 times the mass of the wild chili peppers; the amount of the first acid solution is 2 to 4 times the mass of the wild chili peppers; and the weight of the second weight is 4 to 5 times the mass of the wild chili peppers.

[0023] In a preferred embodiment of the fermentation method for wild chili peppers with low capsaicin content according to the present invention, in step (4), the amount of the second acid solution is 2 to 4 times the mass of the wild chili peppers; the weight of the third weight is 2 to 4 times the mass of the wild chili peppers.

[0024] Preferably, the first acid solution or the second acid solution is an edible acid solution; the edible acid includes at least one of citric acid, acetic acid, and malic acid.

[0025] In a preferred embodiment of the fermentation method for wild chili peppers with low capsaicin content according to the present invention, in step (5), the amount of water added is 2 to 4 times the mass of the wild chili peppers; the soaking time is 2 to 5 days.

[0026] Secondly, the present invention provides a fermented wild chili pepper product with low capsaicin content, which is prepared by the wild chili pepper fermentation method described in the first aspect.

[0027] Thirdly, the present invention provides a food product, including the fermented wild chili pepper product described in the second aspect.

[0028] Fourthly, the present invention applies the wild chili fermentation method described in the first aspect and the wild chili fermentation product described in the second aspect to chili products.

[0029] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0030] (1) This invention selects wild chili varieties with low capsaicin content suitable for despicing by screening wild chili varieties, thus avoiding the cumbersome process and labor costs.

[0031] (2) This invention uses biological fermentation and low-temperature acid water extraction to remove capsaicin. The capsaicin reacts with acid to increase its solubility in water. The acid is then drawn into the placenta of wild chili peppers through repeated pressure difference technology to react with the remaining undecomposed capsaicin. The dissolved capsaicin is then released through pressure along with the water inside the wild chili peppers. This process is repeated to allow the capsaicin to dissolve through the water, thus preserving the original components and flavor of the fermented chili pepper product and not affecting its edible value.

[0032] (3) This invention utilizes repeated pressure difference technology. Through pre-salting and intermittent pressure application, the despicable bacteria liquid is drawn into the placenta of wild chili peppers through the combined action of the ion osmotic pressure difference and the intermittent contraction and relaxation of the physical structure (porous channels) of the wild chili peppers for fermentation and despication. After fermentation is stopped, acid is drawn into the placenta of wild chili peppers again through repeated pressure difference technology. The remaining capsaicin is reacted with acid to increase its solubility in water. The capsaicin water is slowly squeezed out by increasing the pressure. By repeating the operation, the capsaicin content of wild chili peppers is reduced to less than 30 μg / g, and the capsaicin content can be reduced by 64.9% to 88.2%.

[0033] (4) In the salting process, the remaining capsaicin can be dissolved by adding acid water with a weight of 3 times that of wild chili peppers through repeated pressure difference technology. If pure water is used, 30 to 40 times the amount of water needs to be added to achieve the same effect. If acid water is used alone, 15 to 20 times the amount of water needs to be added to achieve the same effect, which greatly saves water resources. Normal salted pickled pepper production requires 1 to 3 months of fermentation time. With this invention, fermentation can be completed in 7 to 14 days, which completely saves production time.

[0034] (5) This invention removes the spiciness from the placenta (the source of the spiciness in wild chili peppers), significantly reducing the capsaicin content without affecting the taste. This makes it easier to eat without causing oral pain and avoids gastrointestinal damage caused by excessive capsaicin. This invention removes most of the capsaicin from wild chili peppers while retaining their original flavor and nutrients, thus broadening their application in the snack food industry. Attached Figure Description

[0035] Figure 1 This is a schematic diagram of the process flow of the present invention;

[0036] Figure 2 Statistical graph showing the effects of different detoxifying bacteria on different wild chilies;

[0037] Figure 3 Statistical graph of different citric acid concentrations in T1 wild chili peppers;

[0038] Figure 4 Statistical graph of different citric acid concentrations in T2 wild chili peppers;

[0039] Figure 5 Statistical graph of X1 wild chili peppers with different citric acid concentrations;

[0040] Figure 6 Statistical graph of the effect of applying pressure at different weights;

[0041] Figure 7 Statistical chart showing the comparison of different desiccant removal processes. Detailed Implementation

[0042] To better illustrate the objectives, technical solutions, and advantages of this invention, the invention will be further described below with reference to specific embodiments. Those skilled in the art should understand that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0043] Unless otherwise specified, the experimental methods used in the examples are conventional methods; the materials and reagents used are commercially available unless otherwise specified.

[0044] In this embodiment, the method for detecting capsaicin content refers to the method for detecting capsaicin in standard GB / T 21266.

[0045] In this embodiment, the sensory evaluation of the samples was conducted using the 5-point pleasure scale method in Zhou Jiachun's book "Food Sensory Analysis" for taste evaluation, and the difference test method in standard GB / T 29605 for mouthfeel evaluation. Salted wild chili peppers (bullet chili peppers soaked in 8% brine for 30 days) were used as the standard. A 5-point scale was used for evaluation. The evaluation panel consisted of individuals who were not accustomed to eating chili peppers but were sensitive to spiciness. The scoring criteria are shown in Table 1.

[0046] Table 1 Sensory Evaluation Criteria

[0047]

[0048] Example 1: Screening and cultivation of flammable bacteria strains

[0049] (1) Microbial culture

[0050] Wild chili peppers were selected: Chaotianjiao T1 (Guangdong bullet variety), capsaicin content: 103.62μg / g; Chaotianjiao T2 (Hubei bullet variety), capsaicin content: 465.31μg / g; and Chaotianjiao X1 (Yunnan millet pepper variety), capsaicin content: 3725.80μg / g.

[0051] Isolation of placental bacteria from wild chili peppers: Three types of wild chili peppers were soaked in 500 ppm chlorine dioxide solution for 15 min. After disinfection, they were removed with sterilized tweezers in a sterile operating table and rinsed 8 times in sterile water. The outer skin of the wild chili peppers was cut open with a sterilized knife, and a sufficient amount of placental bacteria was removed with tweezers. Six times the volume of sterile water was added to each, and the mixture was crushed with a sterilized tissue homogenizer. The mixture was then cultured in a shaker at 37℃ and 220 r / min for 54 h to obtain bacterial cultures A, B, and C, respectively.

[0052] (2) Strain screening

[0053] Take 1 mL of supernatant from bacterial cultures A, B, and C into test tubes using a pipette, dilute 10 times with sterile water, and spread 1 mL of each onto the screening medium. Incubate at 37°C for 2 days to obtain experimental mixed bacterial strains. Select mixed bacterial strains D, E, and F from the three types of wild pepper.

[0054] The culture medium formula for mixed bacterial culture is as follows: glucose 3g; peptone 20g; MgSO4 1g; K2HPO4 1g; capsaicin 250mg; agar 20g; water 1L, natural pH, sterilized at 121℃ for 20min.

[0055] (3) Expand training

[0056] Using an inoculation loop, colonies from the culture media of mixed strains D, E, and F were inoculated into 250 mL of expansion culture medium and cultured on a shaker at 37°C and 220 rpm for 54 h. The total number of colonies was then measured for later use, yielding bacterial solutions D, E, and F.

[0057] The culture medium for propagation was formulated as follows: 20g glucose; 20g peptone; 3g yeast extract; 0.35g K₂HPO₄; 1L water; natural pH; sterilized at 121℃ for 20 minutes.

[0058] (4) Adjustment of bacterial concentration

[0059] Based on the total bacterial count of the bacterial suspension, adjust the total bacterial count of D, E, and F to 8 log using sterilized propagation medium on a sterile operating table. 10 cfu / g.

[0060] Example 2: Fermentation of wild chili peppers

[0061] (1) Inoculation and fermentation

[0062] Twelve fermentation tanks were divided into three groups, each containing the same type of wild chili peppers. Equal amounts of T1, T2, and X1 wild chili peppers were added to each group, and 3 times the weight of wild chili peppers in 5% saline solution was added to each group. Then, 3% of the weight of wild chili peppers in bacterial solution D, E, and F, as well as expansion culture medium (blank control), were inoculated into each group. Fermentation was carried out at room temperature (32℃) for 10 days, with oxygen supplied by a circulating pump.

[0063] After fermentation, blank control samples T1K, T2K, X1K, bacterial culture samples D, E, F, and samples T1D, T1E, T1F, T2D, T2E, T2F, X1D, X1E, and X1F were obtained, and the capsaicin content of each sample was detected.

[0064] The results are as follows Figure 2As shown, all three strains reduced capsaicin in wild chili peppers compared to the control group, with strain F showing the most significant reduction (the reduction rates for the three chili peppers were T1: 42.91%, T2: 39.96%, and X1: 14.31%, respectively).

[0065] Example 3: Effect of citric acid solution on the fermentation of wild chili peppers

[0066] The twelve fermentation tanks were divided into three groups, each containing the same type of wild chili peppers. Equal amounts of wild chili peppers T1, T2, and X1 were added to each group, and then 5% saline solution (3 times the weight of wild chili peppers) was added to each group. Each group was then inoculated with bacterial solution F (3% of the weight of wild chili peppers) and fermented at room temperature (32℃) for 10 days, with oxygen supplied by a circulating pump.

[0067] After fermentation, the fermentation liquid was drained, and water (3 times the weight of wild chili peppers) (blank control), 0.5%, 3%, and 6% citric acid solutions were added to the fermentation tanks in the group, respectively. After soaking for 1 day, samples were obtained: blank control samples T1SK, T2SK, X1SK, and 0.5%, 3%, and 6% citric acid solution samples T1S0.5, T1S3, T1S6, T2S0.5, T2S3, T2S6, X1S0.5, X1S3, and X1S6. The capsaicin content was measured and sensory evaluation was performed.

[0068] The results are as follows Figure 3-5 As shown, the capsaicin content in each chili pepper sample decreased with increasing citric acid concentration. However, high acid concentrations can damage the cell structure of chili peppers, causing softening of the chili tissue and affecting the taste. Furthermore, the strong sourness from high acid concentrations also affects the overall flavor of the chili peppers, requiring more water to be used for subsequent dilution. Therefore, simply increasing the acid concentration cannot achieve the target capsaicin level. Regarding the effects on different chili pepper varieties, although chili peppers with high capsaicin content showed a greater decrease in capsaicin during acid treatment than those with low capsaicin content, the X1 variety, with its higher procapsaicin content, resulted in a greater decrease in capsaicin content compared to the low-capsaicin variety (T1S6 decreased by 8.54% compared to T1SK, and X1S6 decreased by 6.76% compared to X1SK).

[0069] Example 4: Effect of pressure difference on fermentation of wild chili peppers

[0070] Take four fermentation tanks and put in equal amounts of wild chili peppers T1, then add 3 times the weight of wild chili peppers in 5% salt water, and inoculate each tank with 3% of the weight of wild chili peppers in bacterial solution F. Ferment at room temperature (32℃) for 10 days, with oxygen supplied by a circulating pump.

[0071] After fermentation, the fermentation liquid was drained and the weight of the wild chili peppers (a0) was recorded. Then, weights of 2, 4, 6, and 8 times the weight of the wild chili peppers were pressed on for 9 hours, respectively. The liquid was drained and the weight of the pressed wild chili peppers (a1) was recorded. Then, 5% brine (3 times the weight of the wild chili peppers) was added and soaked for 3 days. After draining the brine, the weight of the pressed wild chili peppers (a2) was recorded. The water absorption rate (b) was calculated and a sensory evaluation was performed.

[0072] The formula for calculating the water absorption rate b is:

[0073] The results are as follows Figure 6 As shown, when a weight of less than or equal to 6 times the amount of wild chili peppers is applied, the water absorption rate increases with the increase of the weight of the object, and the texture (crispness) of the wild chili peppers decreases with the increase of the weight, resulting in a greater difference from the salted wild chili peppers produced by normal processes. When pressure is applied at more than 6 times the weight, a small number of wild chili peppers will have their skin damaged during the process, leading to a decrease in water absorption rate and a significant reduction in the overall appearance and taste. Controlling the pressure weight to 2 to 6 times the amount of wild chili peppers is beneficial for controlling the taste of the product.

[0074] Example 5: Optimization of Fermentation Process for Wild Chili Peppers

[0075] The fermentation process for wild chili peppers includes the following steps:

[0076] (1) Pre-salting

[0077] Take an appropriate amount of wild chili pepper T1 and add 10% salt by weight of wild chili pepper. After salting for 54 hours, press it with a weight of 4 times the weight of wild chili pepper and salt for 6 days.

[0078] (2.1) Despicable

[0079] After pre-salting, add 3 times the weight of water to the wild chili peppers, then add 3% of the weight of the wild chili peppers in the propagation culture medium (control). Ferment at room temperature (32℃) for 10 days, with oxygen supplied by a circulating pump.

[0080] After fermentation is complete, the fermentation water is released and divided into three pools for despication treatment:

[0081] The blank control group consisted of: ① sample k1, which was soaked in 3.5 times the amount of water for 4.5 days; ② sample k2, which was soaked in 3.5 times the amount of water for 1.5 days, drained, and then soaked in 3.5 times the amount of water for 1.5 days; ③ sample k3, which was obtained by soaking in 3.5 times the amount of water for 1.5 days, draining, and then soaking in 3.5 times the amount of water twice.

[0082] The citric acid treatment group consisted of samples s1, s2, and s3, which were obtained by replacing 3.5 times the amount of water in ①②③ with 3.5 times the amount of 3% citric acid solution, based on the blank control group.

[0083] The bacterial culture solution F treatment group was based on the citric acid treatment group, but the culture medium containing 3% of the weight of wild chili pepper was replaced with bacterial culture solution F in Example 2, resulting in samples fs1, fs2, and fs3.

[0084] (2.2) Repeated pressure difference fermentation

[0085] After pre-salting, add 3 times the weight of wild chili peppers to water, then add 3% of the weight of wild chili peppers in bacterial solution F. Ferment at room temperature (32℃) for 10 days (for the first 6 days, add a weight of 4 times the weight of wild chili peppers for 8.5 hours each day). Aeration is supplied through a circulation pump. After fermentation, release the fermentation water and press it with a weight of 4 times the weight of wild chili peppers for 2 hours. Then drain the pressurized liquid.

[0086] The despication process was carried out in three pools: ① After soaking in a 3.5 times diluted 3% citric acid solution for 6.5 days, the acidic water was drained, and a weight equal to 4 times the weight of the wild chilies was added and pressed for 8.5 hours. The liquid was then drained, and the solution was replenished with 3.5 times the diluted citric acid solution for another 3.5 days to obtain sample CFS1; ② After soaking in a 3.5 times diluted 3% citric acid solution for 4 days, the acidic water was drained, and a weight equal to 4 times the weight of the wild chilies was added and pressed for 8.5 hours. The liquid was then drained, and the solution was replenished with a freshly prepared 3.5 times diluted 3% citric acid solution for another 4 days. The acidic water was then drained, and a weight equal to 4 times the weight of the wild chilies was added and pressed for another 4 days. ① Press the liquid out after 8.5 hours, add 3.5 times the amount of water and soak for 3.5 days to obtain sample cfs2; ② Add 3.5 times the amount of 3% citric acid solution and soak for 4 days, then drain the acid water, press with a weight of 4 times the weight of wild chili peppers for 8.5 hours, drain the liquid, add fresh 3.5 times the amount of 3% citric acid solution and soak for 4 days, then drain the acid water, press with a weight of 4 times the weight of wild chili peppers for 8.5 hours, drain the liquid, repeat twice (a total of three times of adding and draining acid water), add 3.5 times the amount of water and soak for 3.5 days to obtain sample cfs3.

[0087] The capsaicin content of samples k1, k2, k3, s1, s2, s3, fs1, fs2, fs3, cfs1, cfs2, and cfs3 was measured and sensory evaluation was performed.

[0088] Table 2. Capsaicin content and sensory evaluation of wild chili peppers treated with different processes.

[0089] sample Capsaicin content (μg / g) smell Taste k1 79.62 1.67±0.47 4.35±0.62 k2 77.48 1.81±0.34 4.41±0.25 k3 76.19 1.58±0.68 4.62±0.38 s1 75.38 2.13±0.56 4.51±0.41 s2 70.94 2.04±0.75 4.48±0.39 s3 67.06 2.30±0.51 4.55±0.42 fs1 59.28 2.43±0.51 4.50±0.35 fs2 52.77 2.86±0.29 4.64±0.34 fs3 46.98 2.87±0.47 4.63±0.31 cfs1 36.4 3.92±0.63 4.24±0.71 cfs2 22.53 4.42±0.54 4.37±0.50 cfs3 12.21 4.71±0.24 3.99±0.66

[0090] First, salting with an appropriate concentration creates microbial permeation channels and osmotic pressure differences in wild chili peppers. Then, by intermittently applying appropriate pressure to the chili peppers, the liquid is absorbed through the osmotic pressure difference of the wild chili peppers and the contraction and relaxation of the porous channels on the skin, drawing the liquid that needs to be reacted into the interior of the wild chili peppers and reacting with the internal substances.

[0091] The results are shown in Table 2 and Figure 7As shown, in the blank controls k1, k2, and k3, increasing the soaking water volume only dilutes the capsaicin content in wild chilies by increasing the rehydration rate of the chilies and dissolving trace amounts of capsaicin, with minimal effect. In comparison, s1, s2, and s3 increased the capsaicin dissolution rate under the action of acidic water, but since only a small amount of capsaicin exists in the outer skin layer, and the acidic water absorbed into the placenta of the wild chilies through the pre-salting ion osmotic pressure difference is limited, only the absorbed acidic water can react with capsaicin in the placenta, and even then, it does not seep out and remains inside the wild chilies. Therefore, soaking alone cannot completely dissolve capsaicin, and the sensory evaluation of the subjects also shows that the reduction in spiciness is not significant. Compared to the previous two despication methods, fs1, fs2, and fs3 use microbial fermentation, allowing some microorganisms to enter the placenta through the biological channels of the wild chilies to decompose capsaicin, resulting in further decomposition of capsaicin. However, most of the capsaicin remains undecomposed or remains in the placenta, and the subjects reported that after biting the skin, a large amount of sour and spicy juice flowed out, severely affecting the sensory experience. After repeated differential pressure treatment, the placental capsaicin in samples CFS1, CFS2, and CFS3 underwent multiple inhalation reactions, pressurizing and expelling the sour and spicy juices, resulting in a better taste. Although CFS1 still had a high capsaicin content, some subjects who preferred mild spiciness rated it as having a good taste, making it suitable for development as a mildly spicy and crunchy product. CFS3 achieved the best spiciness reduction effect, but the taste was reduced, making it suitable for use in products where people cannot tolerate spiciness. In summary, different target audiences can be considered as directions for further in-depth research on the process.

[0092] Example 6: A fermentation method for wild chili peppers with low capsaicin content

[0093] The fermentation method for wild chili peppers with low capsaicin content includes the following steps:

[0094] (1) Inoculum culture: Sterilize at 15-25g glucose, 15-25g peptone, 1-5g yeast extract, and 0.2-0.5g K₂HPO₄ per liter, at natural pH, 121℃ for 20 minutes. Prepare 500-1500kg of culture medium in a fermenter, heat to 85℃ and maintain for 30 minutes with stirring at 10-60 rpm. After cooling to 37℃, add 5-10kg of bacterial culture solution F, maintain at 37℃, change the stirring speed to 10-60 rpm, and introduce 0.24m³ of culture medium per minute through the bottom. 3 Use clean compressed air to incubate for 3-5 days.

[0095] (2) Pre-salting: Prepare 8000kg of wild chili peppers and 400-1000kg of sea salt, put them into the fermentation tank, and after salting for 2-5 days, press on 16000-40000kg of weight and salt for 3-6 days.

[0096] (3) Fermentation and despication: After pre-salting, add 16,000-32,000 kg of water to the fermentation tank, then add 500-1,500 kg of bacterial solution F (adjust the concentration of bacterial solution F to 6-9 log). 10 Fermentation (cfu / g) at room temperature for 14 days (for the first 4-7 days, add 16,000-40,000 kg of weight for 8-12 hours daily), with oxygen supplied by a circulating pump. After fermentation, release the fermentation water and press with 16,000-40,000 kg of weight for 8-12 hours. After completion, drain the pressurized liquid. Add 16,000-32,000 kg of 0.8% citric acid solution and soak for 1.5 days, then drain the acidic water. Press with 40,000 kg of weight for 12 hours, then drain the pressurized liquid. Add freshly prepared 16,000 kg of 1-5% citric acid solution and soak for 3 days, then drain the acidic water. Press with 16,000-32,000 kg of weight for 12 hours, then drain the pressurized liquid. Repeat twice. Add fresh 16,000-32,000 kg of water and soak for 2 days to obtain the fermented wild chili pepper product.

[0097] Example 7: A fermentation method for wild chili peppers with low capsaicin content

[0098] The fermentation method for wild chili peppers with low capsaicin content includes the following steps:

[0099] (1) Microbial culture

[0100] Sterilize the following solutions per liter: glucose 20g, peptone 20g, yeast extract 3g, K₂HPO₄ 0.35g, at natural pH, 121℃, for 20 minutes. Prepare 1000kg of culture medium in a fermenter, heat to 85℃ with stirring at 35rpm and hold for 30 minutes. After cooling to 37℃, add 7.5kg of bacterial culture solution F, maintaining the temperature at 37℃, stirring at 35rpm, and introducing 0.24m³ / min of culture medium through the bottom. 3 Use clean compressed air to incubate for 4 days.

[0101] (2) Pre-salting: Prepare 8000 kg of wild chili peppers and 700 kg of sea salt, put them into the fermentation tank, salt for 3.5 days, then press on 28000 kg of weight and salt for 4.5 days.

[0102] (3) Fermentation and despication: After pre-salting, add 24,000 kg of water to the fermentation tank, then add 1,000 kg of wild chili peppers in bacterial solution F (adjust the concentration of bacterial solution F to 9 log). 10The product (cfu / g) was fermented at room temperature for 14 days (for the first 5.5 days, it was pressed with 28,000 kg of water for 10 hours each day) with oxygen supplied by a circulating pump. After fermentation, the fermentation water was released and the product was pressed with 28,000 kg of water for 10 hours each day. After completion, the pressurized liquid was drained. Then, 24,000 kg of 0.8% citric acid solution was added and the product was soaked for 1.5 days, after which the acid water was drained. Then, 40,000 kg of water was added and the product was pressed for 12 hours, after which the pressurized liquid was drained. A fresh 11,600 kg of 3% citric acid solution was added and the product was soaked for 3 days, after which the acid water was drained. This process of adding 28,000 kg of water for 12 hours and draining the pressurized liquid was repeated twice. Finally, 32,000 kg of water was added and the product was soaked for 2 days to obtain the pilot-scale sample.

[0103] The capsaicin content of the pilot sample was 18.83 μg / g, the taste score was 4.39±0.58, and the mouthfeel score was 4.41±0.48, which met the product requirements.

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for fermenting wild chili peppers with low capsaicin content, characterized in that, Includes the following steps: (1) Take wild chili peppers, add salt and salt them to obtain salted wild chili peppers; (2) Add water to the salted wild chili peppers, then add bacterial solution for aerobic fermentation at room temperature to obtain fermented wild chili peppers; the bacterial solution is obtained from the placenta culture of the wild chili peppers; (3) Release the fermentation water of the fermented wild chili peppers, press the first weight for 2h to 12h and then drain the press-out liquid; add 0.8% to 3% first acid solution to soak for 6h to 36h and then drain the liquid; press the second weight on for 1d to 4d and then drain the press-out liquid; obtain a despicable product; (4) Add 1% to 5% second acid solution to the first desiccant product and soak for 6h to 72h. After draining the liquid, press on the third weight for 6h to 12h and then drain the liquid. Repeat 2 to 4 times to obtain the second desiccant product. (5) Add water to the despicable product to soak it, and a low-spicy wild chili fermented product is obtained.

2. The fermentation method for wild chili peppers with low capsaicin content according to claim 1, characterized in that, In step (1), after the salting treatment for 2 to 5 days, a heavy object is added and salted again for 3 to 6 days; the amount of salt added is 5% to 15% of the mass of the wild chili peppers; the weight of the heavy object is 2 to 6 times the mass of the wild chili peppers.

3. The fermentation method for wild chili peppers with low capsaicin content according to claim 1, characterized in that, In step (2), each liter of the fermentation medium includes 15g-25g of glucose, 15g-25g of peptone, 1g-5g of yeast extract, and 0.2g-0.5g of K2HPO4; the amount of water added is 2-4 times the mass of the wild chili peppers; the fermentation time is 10-14 days, during which for the first 4-7 days, a weight of 2-5 times the weight of the wild chili peppers is added daily for 8-12 hours.

4. The fermentation method for wild chili peppers with low capsaicin content according to claim 1, characterized in that, In step (2), the preparation method of the bacterial solution is as follows: take the wild chili pepper, disinfect it, remove the placenta, break the placenta, and then culture it to obtain the solution; the amount of bacterial solution added is 3% to 20% of the mass of the wild chili pepper; the concentration of the bacterial solution is 6 to 9 log 10 cfu / g.

5. The fermentation method for wild chili peppers with low capsaicin content according to claim 1, characterized in that, In step (3), the weight of the first weight is 2 to 5 times the mass of the wild chili pepper; the amount of the first acid solution is 2 to 4 times the mass of the wild chili pepper; and the weight of the second weight is 4 to 5 times the mass of the wild chili pepper.

6. The fermentation method for wild chili peppers with low capsaicin content according to claim 1, characterized in that, In step (4), the amount of the second acid solution is 2 to 4 times the mass of the wild pepper; the weight of the third weight is 2 to 4 times the mass of the wild pepper.

7. The fermentation method for wild chili peppers with low capsaicin content according to claim 1, characterized in that, In step (5), the amount of water added is 2 to 4 times the mass of the wild chili peppers; the soaking time is 2 to 5 days.

8. A fermented wild chili pepper product with low capsaicin content, characterized in that, It is prepared by the fermentation method of wild chili pepper as described in any one of claims 1 to 7.

9. A food product, characterized in that, This includes the fermented wild chili pepper product as described in claim 8.

10. The application of the wild chili fermentation method according to any one of claims 1 to 7 and the wild chili fermentation product according to claim 8 in chili products.

Images