Fresh-keeping method and application of fermented quinoa beef chili sauce

Abstract

The invention discloses a preservation method and application of fermented quinoa beef chili sauce, and belongs to the technical field of food processing. The preservation method of the fermented chenopodium quinoa beef chili sauce comprises the following steps: performing microwave treatment on the fermented chenopodium quinoa beef chili sauce, and storing the fermented chenopodium quinoa beef chili sauce in a constant-temperature and dark environment; the power of the microwave treatment is 950-970 W, the temperature of the microwave treatment is 75-82 DEG C, and the time of the microwave treatment is 8-10 min. According to the method disclosed by the invention, the acid value, the peroxide value and the thiobarbituric acid value of the fermented chenopodium quinoa beef chilli sauce in the storage period can be kept at relatively low levels; the total number of bacterial colonies shows a relatively stable growth trend; sensory evaluation shows a good level; under the condition of room temperature, the shelf life of the finished product of the fermented quinoa beef chilli sauce can reach 94 days, and the eating quality of the finished product of the fermented quinoa beef chilli sauce is in the best state within the period of time.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a method for preserving fermented quinoa beef chili sauce and its application. Background Technology

[0002] In recent years, with the increasing demand for flavorful foods, fermented chili sauce has occupied an important position in the condiment market due to its unique taste and rich nutritional value. However, because fermented chili sauce has a complex composition, containing abundant oils, proteins, and carbohydrates, it is highly susceptible to microbial contamination during storage, leading to problems such as oil oxidation and rancidity, and product deterioration, seriously affecting product quality and shelf life. Traditional preservation methods, such as adding chemical preservatives and high-temperature sterilization, can inhibit microbial growth to some extent, but the safety of chemical preservatives is a major concern, potentially raising consumer health concerns; high-temperature sterilization, on the other hand, destroys the flavor and nutritional components of the chili sauce, reducing the product's sensory quality and edible value.

[0003] Therefore, developing a preservation method that can effectively inhibit microbial growth, delay oil oxidation and rancidity, and retain the product's flavor and nutrition to the greatest extent has become a key technical challenge for improving the quality of fermented chili sauce and extending its shelf life. Summary of the Invention

[0004] In view of this, the purpose of this invention is to provide a method for preserving fermented quinoa beef chili sauce, which can effectively inhibit the growth of microorganisms, delay the oxidation and rancidity of oils, and retain the flavor and nutrition of the product to the greatest extent.

[0005] Another object of the present invention is to provide the application of the preservation method described above in improving the storage quality of fermented quinoa beef chili sauce and / or extending the shelf life of fermented quinoa beef chili sauce.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0007] This invention provides a method for preserving fermented quinoa beef chili sauce. The method includes: microwave treatment of the fermented quinoa beef chili sauce and storage in a constant temperature, light-proof environment; the microwave treatment power is 950-970W, the microwave treatment temperature is 75-82℃, and the microwave treatment time is 8-10min.

[0008] Preferably, the microwave treatment power is 960W, the microwave treatment temperature is 80℃, and the microwave treatment time is 8min.

[0009] Preferably, the constant temperature is 24–26°C.

[0010] Preferably, the storage time is 0 to 94 days.

[0011] Preferably, the preparation method of the fermented quinoa beef chili sauce includes: heating oil, adding red bell peppers, beef and quinoa in sequence, and stir-frying; adding seasonings; inoculating with Lactobacillus plantarum and Lactobacillus acidophilus, and fermenting to obtain fermented quinoa beef chili sauce.

[0012] Preferably, the ratio of viable Lactobacillus plantarum to Lactobacillus acidophilus is (1.5-2.5):1.

[0013] Preferably, based on the volume of the fermented quinoa beef chili sauce, the mass of the added red pepper is 25%–35% (g / mL); the mass of the added beef is 10%–14% (g / mL); and the mass of the added quinoa is 2%–3% (g / mL).

[0014] Preferably, the fermentation temperature is 30–36°C; and the fermentation time is 8–12 days.

[0015] The present invention also provides an application of the preservation method described above in improving the storage quality of fermented quinoa beef chili sauce and / or extending the shelf life of fermented quinoa beef chili sauce.

[0016] Preferably, the storage quality includes pH value, acid value, peroxide value, thiobarbituric acid value, total bacterial count, and sensory quality.

[0017] The beneficial effects of this invention are:

[0018] This invention involves microwave treatment of fermented quinoa beef chili sauce. During storage, the acid value, peroxide value, and thiobarbituric acid value of the treated fermented quinoa beef chili sauce remained at low levels; the total bacterial count showed a relatively stable growth trend; and sensory evaluation also showed good results. This indicates that microwave sterilization treatment is the most effective method for storing fermented quinoa beef chili sauce, which is significant for improving product quality and inhibiting the degree of cracking and rancidity of the finished sauce. Accelerated testing showed that the shelf life of the finished fermented quinoa beef chili sauce can reach 94 days at room temperature, during which time the edible quality of the finished sauce is at its best. Attached Figure Description

[0019] Figure 1 The effect of different sterilization methods on the pH value during the storage period of fermented quinoa beef chili sauce in Experiment Example 1;

[0020] Figure 2 The effect of different sterilization methods on the acid value of fermented quinoa beef chili sauce during storage in Experiment Example 1;

[0021] Figure 3 The effect of different sterilization methods on the peroxide value of fermented quinoa beef chili sauce during storage in Experiment Example 1;

[0022] Figure 4 The effect of different sterilization methods on the thiobarbituric acid value of fermented quinoa beef chili sauce during storage in Experiment Example 1;

[0023] Figure 5 The effect of different sterilization methods on the total bacterial count during the storage period of fermented quinoa beef chili sauce in Experiment Example 1;

[0024] Figure 6 The effect of different sterilization methods on the sensory score of fermented quinoa beef chili sauce during storage was investigated in Experiment 1. Detailed Implementation

[0025] This invention provides a method for preserving fermented quinoa beef chili sauce. The method includes: microwave treatment of the fermented quinoa beef chili sauce and storage in a constant temperature, light-proof environment; the microwave treatment power is 950-970W, the microwave treatment temperature is 75-82℃, and the microwave treatment time is 8-10min.

[0026] In this invention, there is no particular limitation on the preparation method of the fermented quinoa beef chili sauce. In some embodiments, the preferred preparation method of the fermented quinoa beef chili sauce includes: heating oil, adding red bell peppers, beef and quinoa in sequence, and stir-frying; adding seasonings; inoculating with Lactobacillus plantarum and Lactobacillus acidophilus, and fermenting to obtain fermented quinoa beef chili sauce.

[0027] In this invention, the type of oil can be conventionally selected according to actual needs, preferably including rapeseed oil. The heating temperature can be conventionally selected according to actual needs, preferably 150-180℃, for example 150, 160, 170 or 180℃.

[0028] In this invention, the preparation method preferably further includes pretreatment of bell peppers, beef, and quinoa; the pretreatment method can be conventionally selected according to actual needs. In some embodiments, the pretreatment method of the bell peppers preferably includes: selecting, destemming, removing seeds, washing and draining fresh bell peppers, soaking them in a 25% salt solution for sterilization treatment, and then crushing them with a food processing machine for later use; the soaking time is preferably 6 to 18 hours, for example 6, 8, 10, 12, 14, 16, or 18 hours. The preferred method for pre-treating the beef includes: selecting fresh beef, removing lymph nodes and fascia along the meat grain, washing and soaking for 15 minutes to allow blood to seep out, washing again, draining and placing in a bowl, adding water and cooking wine, soaking for 60 minutes, frying for 2 minutes, and cutting into small cubes of 1cm×1cm×1cm for later use; the amount of water and cooking wine added is not particularly limited, but in some embodiments, the preferred mass ratio of beef, water and cooking wine is 30:40~60:0.5~2, preferably 30:50:1; the preferred frying temperature is 227±1℃. The preferred method for pre-treating the quinoa includes: selecting large and plump quinoa grains, soaking for 15 minutes and washing twice, cooking for 15 minutes for later use.

[0029] In this invention, the preferred mass of the added red peppers, based on the volume of the fermented quinoa beef chili sauce, is 25% to 35% (g / mL), for example, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, or 35% of the fermented quinoa beef chili sauce; the preferred mass of the added beef is 10% to 14% (g / mL), for example, 10%, 11%, 12%, 13%, 14%, or 15% of the fermented quinoa beef chili sauce; and the preferred mass of the added quinoa is 2% to 3% (g / mL), for example, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, or 3% of the fermented quinoa beef chili sauce. For example, in 100mL of fermented quinoa beef chili sauce, the amount of red chili peppers added is 25-35g, the amount of beef added is 10-14g, and the amount of quinoa added is 2-3g.

[0030] In this invention, the frying temperature is preferably 100-120℃, for example 100, 105, 110, 115 or 120℃.

[0031] In this invention, the type of seasoning can be conventionally selected according to actual needs, preferably including salt and sugar. The amount of seasoning added can be conventionally selected according to actual needs. In some embodiments, the amount of salt added is preferably 2% to 6%, for example 2%, 3%, 4%, 5% or 6%; the amount of sugar added is preferably 1% to 3%, for example 1%, 2% or 3%.

[0032] In this invention, the species and source of Lactobacillus plantarum and Lactobacillus acidophilus are not specifically limited. In some embodiments, Lactobacillus plantarum and Lactobacillus acidophilus are purchased from Weikaihaisi (Shandong) Biotechnology Co., Ltd.

[0033] In this invention, the preferred preparation method further includes preparing fermentation broth from *Lactobacillus plantarum* and *Lactobacillus acidophilus*. The preparation method of the fermentation broth can be conventionally selected according to actual needs. In some embodiments, the preparation method of the fermentation broth includes: taking two loops each of *Lactobacillus plantarum* and *Lactobacillus acidophilus*, inoculating them separately into MRS liquid culture medium, and culturing at 30°C for 24 hours; centrifuging the obtained bacterial suspension, washing it with 0.85% physiological saline, and preparing a seed culture; inoculating it separately into MRS liquid culture medium at an inoculation rate of 3% (v / v), culturing at 30°C for 24 hours, and repeating the above operation to obtain *Lactobacillus plantarum* fermentation broth and *Lactobacillus acidophilus* fermentation broth respectively; the number of repetitions can be conventionally selected according to actual needs, preferably 2-3 times; the viable cell concentration of the *Lactobacillus plantarum* fermentation broth is preferably 1×10⁻⁶. 8 ~10 10 CFU / mL, for example 1×10 8 5×10 8 1×10 9 5×10 9 Or 1×10 10 CFU / mL; the preferred viable cell concentration of the Lactobacillus acidophilus fermentation broth is 1×10⁻⁶ CFU / mL. 8 ~10 10 CFU / mL, for example 1×10 8 5×10 8 1×10 9 5×10 9 Or 1×10 10CFU / mL; mix and dilute the fermentation broth of *Lactobacillus plantarum* and *Lactobacillus acidophilus* to obtain the fermentation broth, and refrigerate; in some embodiments, it is preferred to use 0.85% physiological saline and MRS liquid medium for dilution; the volume ratio of the 0.85% physiological saline to the MRS liquid medium is preferably 1:1; the viable cell concentration of the fermentation broth is preferably 50-200 CFU / mL, for example 50, 100, 110, 150 or 200 CFU / mL; the viable cell ratio of *Lactobacillus plantarum* and *Lactobacillus acidophilus* in the fermentation broth is preferably (1.5-2.5):1, for example 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1, 2:1, 2.1:1, 2.2:1, 2.3:1, 2.4:1 or 2.5:1. The inoculum amount (v / v) of the fermentation broth is preferably 1.5% to 2.5%, for example 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 1.94%, 2%, 2.1%, 2.2%, 2.3%, 2.4% or 2.5%.

[0034] In this invention, the fermentation conditions can be conventionally selected according to actual needs. In some embodiments, the fermentation temperature is preferably 30-36°C, such as 30, 31, 32, 33, 34, 35 or 36°C; the fermentation time is preferably 8-12 days, such as 8, 9, 10, 11 or 12 days.

[0035] In this invention, the preferred preparation method further includes, preferably, transferring the fermented quinoa beef chili sauce into a glass container and sealing it before microwave treatment.

[0036] In this invention, the power of the microwave treatment is preferably 950, 955, 960, 965, or 970 W. The temperature of the microwave treatment is preferably 75, 76, 77, 78, 79, 80, 81, or 82 °C. The duration of the microwave treatment is preferably 8, 8.5, 9, 9.5, or 10 min.

[0037] In this invention, the constant temperature is preferably 24 to 26°C, for example 24, 24.5, 25, 25.5 or 26°C.

[0038] In this invention, the method of light avoidance is not particularly limited and can be selected conventionally according to actual needs.

[0039] In this invention, the storage time is preferably 0 to 94 days, for example 6, 12, 18, 24, 30, 36, 42, 54, 60, 70, 80, 90 or 94 days.

[0040] The present invention also provides an application of the preservation method described above in improving the storage quality of fermented quinoa beef chili sauce and / or extending the shelf life of fermented quinoa beef chili sauce.

[0041] In this invention, the preferred storage quality includes pH value, acid value, peroxide value, thiobarbituric acid value, total bacterial count, and sensory quality.

[0042] This invention involves microwave treatment of fermented quinoa beef chili sauce. During storage, the acid value, peroxide value, and thiobarbituric acid value of the treated fermented quinoa beef chili sauce remained at low levels; the total bacterial count showed a relatively stable growth trend; and sensory evaluation also showed good results. This indicates that microwave sterilization treatment provides the best storage effect for fermented quinoa beef chili sauce, which is of great significance for improving product quality and inhibiting the degree of cracking and oil oxidative rancidity in the finished sauce. Accelerated testing showed that the shelf life of the finished fermented quinoa beef chili sauce can reach 94 days at room temperature, during which time the edible quality of the finished sauce is at its best.

[0043] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0044] Unless otherwise specified, the following embodiments are all conventional methods.

[0045] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0046] Example 1

[0047] A method for preserving fermented quinoa beef chili sauce, comprising the following steps: microwave treatment of the fermented quinoa beef chili sauce, followed by storage in a constant temperature and light-proof environment at 25°C; the microwave treatment power is 960W, the microwave treatment temperature is 80°C, and the microwave treatment time is 9 minutes.

[0048] Example 2

[0049] A method for preserving fermented quinoa beef chili sauce, comprising the following steps: microwave treatment of the fermented quinoa beef chili sauce, followed by storage in a constant temperature and light-proof environment at 24°C; the microwave treatment power is 950W, the microwave treatment temperature is 82°C, and the microwave treatment time is 8min.

[0050] Example 3

[0051] A method for preserving fermented quinoa beef chili sauce, comprising the following steps: microwave treatment of the fermented quinoa beef chili sauce, followed by storage in a constant temperature and light-proof environment at 26°C; the microwave treatment power is 970W, the microwave treatment temperature is 75°C, and the microwave treatment time is 10min.

[0052] Experimental Example 1

[0053] 1. Preparation method of fermented quinoa beef chili sauce:

[0054] (1) Raw material pretreatment:

[0055] Select large, plump quinoa grains, soak them for 15 minutes, rinse them twice, and cook them for 15 minutes. Set aside.

[0056] Select 300g of fresh beef, remove lymph nodes and tendons along the grain of the meat, wash and soak for 15 minutes to allow the blood to seep out, wash again, drain and put into a bowl, add 500g of water and 10g of cooking wine, soak for 60 minutes, fry at 227±1℃ for 2 minutes, cut into small cubes of 1cm×1cm×1cm, and set aside.

[0057] Fresh bell peppers are selected, destemmed, seeded, washed and drained. They are then soaked in a 25% salt solution for 12 hours for sterilization. After sterilization, they are crushed in a food processing machine for later use.

[0058] (2) Strain activation:

[0059] Lactobacillus plantarum and Lactobacillus acidophilus were purchased from Weikai Haisi (Shandong) Biotechnology Co., Ltd.

[0060] Two loops each of *Lactobacillus plantarum* and *Lactobacillus acidophilus* were inoculated into MRS liquid medium and cultured at 30°C for 24 hours. The resulting bacterial suspensions were centrifuged, washed with 0.85% physiological saline, and used to prepare seed culture. These seed cultures were then inoculated into 50 ml MRS liquid medium at a 3% inoculation rate and cultured at 30°C for 24 hours. This process was repeated twice to obtain *Lactobacillus plantarum* fermentation broth and *Lactobacillus acidophilus* fermentation broth, respectively. The viable cell concentration of each single-strain fermentation broth was 1 × 10⁻⁶. 9 CFU / mL; The fermentation broths of *Lactobacillus plantarum* and *Lactobacillus acidophilus* were mixed and diluted with 0.85% physiological saline and MRS liquid medium at a volume ratio of 1:1 to obtain the fermentation broth. The total viable cell concentration of the fermentation broth after mixing was 100 CFU / mL, and it was refrigerated. The viable cell concentration ratio of *Lactobacillus plantarum* and *Lactobacillus acidophilus* in the fermentation broth was 2:1 (specifically 6.67 × 10 CFU / mL: 3.33 × 10 CFU / mL).

[0061] (3) Preparation of fermented quinoa beef chili sauce:

[0062] Rapeseed oil was heated to 160℃ (70% hot), and pre-treated bell peppers, beef, and quinoa were added in sequence. The mixture was then stir-fried at 110℃. The total volume of the chili sauce was calculated as follows: 2.5% (g / mL) of quinoa, 12% (g / mL) of beef, and 30% (g / mL) of bell peppers. 4% (g / mL) of salt and 2% (g / mL) of sugar were added to the chili sauce. The mixture was then placed in jars and inoculated with fermentation liquid at 1.94% (v / v) of the total volume of the chili sauce. Fermentation was carried out at 33℃ for 11 days to obtain the fermented quinoa and beef chili sauce.

[0063] 2. Test methods:

[0064] To investigate the effects of different sterilization treatments on the quality of products during storage, four methods were used to sterilize the products: microwave, dry heat, wet heat, and autoclave. The changes in the quality of products during storage under different sterilization methods were studied, with unsterilized samples serving as the control group.

[0065] The specific method was as follows: The prepared fermented quinoa beef chili sauce was sealed in glass containers and then subjected to the following sterilization treatments: microwave treatment (960W, 80℃, 8min), dry heat sterilization (95℃, 7h), moist heat sterilization (75℃, 30min), and autoclave sterilization (121℃, 15min). The samples were stored in a constant temperature and light-protected environment (25±1℃) to investigate the impact of different sterilization methods on product quality.

[0066] Sampling and testing were conducted on storage days 0, 6, 12, 18, 24, 30, 36, and 42. The pH value, acid value, peroxide value, thiobarbituric acid value, and total bacterial count of the samples were measured. Combined with sensory quality evaluation results, the storage effects of different sterilization processes were comprehensively analyzed, and the optimal sterilization treatment method was ultimately selected. Results are as follows: Figures 1-6 As shown.

[0067] The pH value was determined according to GB 5009.237-2016 "National Food Safety Standard - Determination of pH Value in Food"; the acid value was determined according to GB 5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Food" using the cold solvent indicator titration method; the peroxide value was determined according to GB 5009.227-2016 "National Food Safety Standard - Determination of Peroxide Value" using the first method; the thiobarbituric acid value was determined according to the spectrophotometric method in GB / T 5009.181-2016; the total bacterial count was determined according to GB 4789.2-2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count"; and the sensory evaluation was determined according to the sensory evaluation standards for chili sauce in Table 1.

[0068] Table 1 Sensory evaluation criteria for hot sauce

[0069]

[0070]

[0071] 3. Results and Analysis

[0072] (1) Effects of different sterilization methods on pH value during storage of fermented quinoa beef chili sauce

[0073] Depend on Figure 1 It can be seen that throughout the entire storage period, the pH value of the fermented quinoa beef chili sauce in the control group gradually decreased with increasing storage time, and the fluctuations were quite significant. The reason may be that during the storage of the unsterilized control group, putrefactive bacteria used proteins to grow and multiply, leading to a reduction in amines and nitrogenous compounds. At the same time, the unsaturated fatty acids in the oil were oxidized, resulting in a decrease in pH value and a large fluctuation.

[0074] By comparing the effects of different sterilization methods on the pH value of chili sauce, it was observed that the pH value of the chili sauce showed an increasing trend to varying degrees with prolonged storage time. After 30 days of storage, the pH value showed a slight decreasing trend. This change may be related to the high temperature during the sterilization process, which may lead to an increase in the acidity of protein groups, thereby altering its spatial structure. Among the four sterilization methods, dry heat sterilization had the greatest impact on pH value changes, while microwave sterilization had the least impact, with the pH value decreasing from 6.31 to 6.37. This result indicates that microwave sterilization has a relatively small impact on the pH value of the fermented quinoa beef chili sauce and is a sterilization method that is beneficial for the storage of fermented quinoa beef chili sauce.

[0075] (2) Effects of different sterilization methods on the acid value of fermented quinoa beef chili sauce during storage

[0076] Depend on Figure 2 It can be seen that, during the storage process, the acid value of the control group increased rapidly from 1.32 mg / g on day 0 to 5.82 mg / g on day 42, exceeding the national maximum limit for acid value.

[0077] Analysis during the storage period revealed that dry heat and wet heat sterilization methods exhibited larger changes in acid value, while autoclaving and microwave sterilization methods showed relatively smaller changes. Among all sterilization methods, microwave sterilization performed best throughout the storage period, with the acid value increasing only slightly from an initial 1.32 mg / g to 2.21 mg / g, representing the smallest increase among all methods and demonstrating the most significant storage effect. This not only helps improve product quality but also effectively controls the degree of breakage in the finished chili sauce during storage.

[0078] (3) Effects of different sterilization methods on the peroxide value of fermented quinoa beef chili sauce during storage

[0079] Depend on Figure 3 It can be seen that the peroxide value of the control group was 0.033 g / 100 g at the beginning of storage, and the increase was slow in the first 6 days of storage. From the 6th day, the peroxide value rose rapidly, reaching 0.220 g / 100 g by the 42nd day, which is close to the limit set by the national regulations.

[0080] After applying four different sterilization treatments to the chili sauce, it was found that the peroxide value of the treated chili sauce gradually increased with prolonged storage time, eventually stabilizing. These four sterilization methods showed similar effects on oil oxidation. Among them, microwave sterilization showed the most outstanding sterilization effect on the fermented quinoa beef chili sauce, with a peroxide value of 0.122 g / 100g after 42 days. Compared to the other three sterilization methods, microwave sterilization more effectively inhibited oil oxidation and prevented rancidity. Generally, low levels of fat oxidation do not produce a putrid odor in food. This phenomenon may be due to the natural antioxidant protective effect of carotenoids and capsanthin in chili peppers against the oxidation of the sauce.

[0081] (4) Effects of different sterilization methods on the thiobarbituric acid value of fermented quinoa beef chili sauce during storage

[0082] Depend on Figure 4 It can be seen that the thiobarbituric acid value of the control group was 1.352 mg / kg at the beginning of storage. It increased slowly during the period of 0-18 days, and then decreased rapidly after the 18th day. By the 42nd day of storage, it had decreased to 0.985 mg / kg.

[0083] During a storage period of 0-18 days, the four different sterilization methods exhibited different trends as storage time was extended. When storage time was extended to 18 days, all methods showed a steady increase in thiobarbituric acid values. However, after storage time exceeded 18 days, these acid values ​​began to decrease significantly, and this change was quite pronounced. Among these different sterilization methods, the microwave sterilization group showed lower performance than the other three sterilization methods throughout the entire storage period. Particularly at 42 days of storage, the acid value of the microwave sterilization group had decreased to only 0.531 mg / kg.

[0084] (5) Effects of different sterilization methods on the total bacterial count of fermented quinoa beef chili sauce during storage

[0085] Depend on Figure 5It can be seen that during the 42-day storage period, the total bacterial count of samples treated with the four sterilization methods increased slowly over time, and remained within the national standard's allowable range until the 42nd day. Dry heat sterilization resulted in the largest change in total bacterial count. In contrast, microwave sterilization showed the most stable change in total bacterial count, with minimal impact from prolonged storage time; the total bacterial count was 10 at 42 days. 3.28 CFU / g. Experiments show that microwave sterilization has the best sterilization performance for fermented quinoa beef chili sauce. Microwave technology can effectively inactivate a variety of bacteria and effectively inhibit the growth of microorganisms.

[0086] (6) The effect of different sterilization methods on the sensory evaluation of the storage period of fermented quinoa beef chili sauce

[0087] Depend on Figure 6 It can be seen that by comparing the sensory evaluation scores after 0 days of storage, different sterilization methods have varying degrees of impact on the appearance, texture, and flavor of the fermented quinoa beef chili sauce. In particular, after dry heat sterilization, the product may produce an unpleasant odor, leading to a lower sensory evaluation score. This may be caused by substances produced by microbial metabolism, which may alter the gene expression of microorganisms, thereby changing their metabolic processes and accelerating the chemical reactions between food components.

[0088] like Figure 6 As shown, the sensory evaluation score of the control group dropped to 66 points during the 30-day storage period. After treating the chili sauce with four different sterilization methods, the sensory scores of the microwave sterilization group were significantly higher than those of the other treatment groups from 0 to 42 days, reaching 75 points at 42 days. Specifically, the sensory quality of the microwave sterilization group was better maintained in terms of color, taste, aroma, and texture. In contrast, the sensory evaluation scores of the chili sauce treated with dry heat, moist heat, and autoclave sterilization methods were relatively lower. This indicates that microwave sterilization has a significant advantage in maintaining the sensory quality of chili sauce.

[0089] Experimental Example 2: Accelerated Destruction Test and Shelf Life Prediction of Fermented Quinoa Beef Chili Sauce

[0090] Using the same method as in Example 1, the same fermented quinoa beef chili sauce was microwaved (960W, 80℃, 8min). Samples were then placed at 35℃ (T1) and 45℃ (T2) for accelerated storage destructive testing. At 45℃, the sampling interval f2 was 3 days. Based on Formula 1, the sampling interval f1 at 35℃ was calculated to be 6 days. Acid value and peroxide value were measured at both 35℃ and 45℃, with cycles of 6 days and 3 days respectively.

[0091]

[0092] Q10 This indicates the ratio of the shelf life of fermented quinoa beef chili sauce at two different storage temperatures, differing by 10°C. (Q is a key characteristic of most foods.) 10 The value is 2, therefore Q 10 Calculate for 2.

[0093]

[0094] Q c (T1) represents the shelf life at temperature T1; Q c (T2) indicates the shelf life at temperature T2;

[0095] The shelf life of fermented quinoa beef chili sauce at actual storage temperature is correlated with the shelf life at the two storage temperatures set in the accelerated test.

[0096]

[0097] θ T1 Indicates the storage period at the actual storage temperature T; θ T2 This indicates the storage period of the fermented quinoa beef chili sauce at temperature T; △T is the difference (T1-T) between the highest temperature designed in the experiment (T1) and the actual storage temperature (T).

[0098] Acid value and peroxide value were measured at each time point during storage, using the same method as in Example 1, until the product deteriorated. The time when the product reached its maximum deterioration level is defined as the shelf life at that test temperature. The values ​​were then substituted into Formula 2 for calculation, and the calculated data were substituted into Formula 3 to obtain the actual shelf life θ at the storage temperature. T1 The values ​​are shown in Tables 2 and 3.

[0099] Table 2. Accelerated destructive test of fermented quinoa beef chili sauce at 35℃

[0100]

[0101]

[0102] Note: “——” in the table indicates that the test index exceeds the standard limit, and the test should be stopped at this time (the same applies below).

[0103] Table 3. Accelerated destructive test of fermented quinoa beef chili sauce at 45℃

[0104] Storage days / d Acid value (mg / g) Peroxide value (g / 100g) 0 0.74±0.02 0.035±0.03 3 1.36±0.03 0.062±0.02 6 2.17±0.03 0.081±0.03 9 2.26±0.02 0.107±0.01 12 2.43±0.03 0.118±0.03 15 2.68±0.04 0.128±0.01 18 2.80±0.02 0.131±0.04 21 2.84±0.02 0.133±0.02 24 3.25±0.03 0.135±0.01 27 3.39±0.02 0.138±0.03 30 —— 0.140±0.03

[0105] As shown in Tables 2 and 3, the acid value of the fermented quinoa beef chili sauce exceeded the standard limit in both the accelerated degradation tests at 35℃ and 45℃. Excessive acid value leads to oxidative rancidity of the oil, affecting the taste. In the accelerated degradation test at 35℃, the optimal storage period for the fermented quinoa beef chili sauce was 54 days; however, in the accelerated test at 45℃, the optimal storage period was shortened to 27 days. Q was calculated using Formula 2. 10 The value is 54 / 27. Furthermore, according to Formula 3, the fermented quinoa beef chili sauce has a shelf life of up to 94 days at room temperature.

[0106] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preserving fermented quinoa beef chili sauce, characterized in that, The preservation method includes: microwave treatment of fermented quinoa beef chili sauce, and storage in a constant temperature and dark environment; the microwave treatment power is 950-970W, the microwave treatment temperature is 75-82℃, and the microwave treatment time is 8-10min.

2. The preservation method according to claim 1, characterized in that, The microwave treatment power is 960W, the microwave treatment temperature is 80℃, and the microwave treatment time is 8min.

3. The preservation method according to claim 1, characterized in that, The constant temperature is 24–26°C.

4. The preservation method according to claim 1, characterized in that, The storage period is 0 to 94 days.

5. The preservation method according to claim 1, characterized in that, The preparation method of the fermented quinoa beef chili sauce includes: heating oil, adding red bell peppers, beef and quinoa in sequence, and stir-frying; adding seasonings; inoculating with Lactobacillus plantarum and Lactobacillus acidophilus, and fermenting to obtain fermented quinoa beef chili sauce.

6. The preservation method according to claim 5, characterized in that, The ratio of viable Lactobacillus plantarum to Lactobacillus acidophilus is (1.5–2.5):

1.

7. The preservation method according to claim 5, characterized in that, Based on the volume of fermented quinoa beef chili sauce, the added mass of the red chili pepper is 25%–35% (g / mL); the added mass of the beef is 10%–14% (g / mL); and the added mass of the quinoa is 2%–3% (g / mL).

8. The preservation method according to claim 5, characterized in that, The fermentation temperature is 30–36°C; the fermentation time is 8–12 days.

9. The application of the preservation method according to any one of claims 1 to 8 in improving the storage quality of fermented quinoa beef chili sauce and / or extending the shelf life of fermented quinoa beef chili sauce.

10. The application according to claim 9, characterized in that, The storage quality includes pH value, acid value, peroxide value, thiobarbituric acid value, total bacterial count, and sensory quality.

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