Spicy fresh dew and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a preparation method of a condiment and the condiment obtained according to the method. The seasoning prepared by the method disclosed by the invention not only is rich in sauce flavor, red and strong in color and luster and full in delicate flavor, but also remarkably reduces raw peppery taste and spicy taste, and has the advantages of being soft in spicy taste, rich and harmonious in mouth feel and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a preparation method of a condiment, and a condiment obtained by the method. BACKGROUND

[0002] Laxianlu is a new type of laxian compound seasoning. It is a liquid compound seasoning with certain laxian flavor, which is processed by mixing and heating with pepper or pepper products, soy sauce, edible salt, etc. as main raw materials, and adding or not adding vinegar, spices, etc. as auxiliary materials. Due to the large number of brands of laxianlu on the market, the quality of the products is uneven, many products have obvious raw pepper flavor and pungent taste, and the umami is weak, the flavor is thin, and the taste is not coordinated. In addition, with the continuous improvement of people's living standards, consumers' pursuit of food is also getting higher and higher, not only need color, aroma and flavor, but also pursue natural and healthy, while most of the laxianlu on the market will add caramel color to adjust the color of the product, and use pepper oleoresin to achieve the pungent taste of the product, the product has irritating and irritating pepper flavor, and consumers have resistance to the raw material.

[0003] Therefore, it is necessary to provide a laxianlu product with red and strong color, soft pungent taste and coordinated and rich taste without adding caramel color and pepper oleoresin, and a preparation method thereof. SUMMARY

[0004] The applicant of the present application provides a preparation method of laxianlu through a large number of experiments. Specifically, the applicant studies the effects of different raw materials, different heat treatment conditions and different fermentation conditions on the color and taste of laxianlu, and summarizes the unique raw material and processing method of twice heat reaction treatment of raw materials containing small hot pepper and pickled pepper at different temperatures, and fermentation treatment of raw materials containing red dragon dry pepper and two-jing dry pepper. Compared with other processing methods (for example, no heat treatment or only one heat treatment; no fermentation treatment or using a lower proportion of strain seed liquid for fermentation treatment; preparation method without pickled pepper or without red dragon dry pepper in the raw material), the comprehensive quality of the laxianlu product is significantly improved.

[0005] Therefore, in a first aspect, the present application provides a preparation method of a condiment, the method comprising the following steps:

[0006] mixing pickled pepper, fresh pepper, soy sauce (for example, brewed soy sauce), white granulated sugar, yeast extract and water to obtain a first mixture;

[0007] treating the first mixture at 101-108°C, and then treating the first mixture at 40-60°C to obtain a first pepper mixture;

[0008] mixing red dragon dried chili, maesa japonica dried chili, soy sauce (e.g., brewing soy sauce), and salt water to obtain a second mixture;

[0009] fermenting the second mixture to obtain a second chili mixture;

[0010] cooking a third mixture comprising the first chili mixture and the second chili mixture to obtain the seasoning.

[0011] In some embodiments, the fresh chili is Capsicum annuum.

[0012] In some embodiments, the pickled chili is pickled pepper. In some embodiments, in the first mixture, the pickled chili, fresh chili, soy sauce (e.g., brewing soy sauce), white granulated sugar, yeast extract, and water are 10-20 parts, 20-40 parts, 30-60 parts, 10-30 parts, 1-10 parts, and 5-20 parts by weight, respectively.

[0013] In some embodiments, in the first mixture, the soy sauce (e.g., brewing soy sauce) has an amino acid nitrogen content of 0.80-1.2 g / 100 mL and a total acid of 1.60-1.90 g / 100 mL.

[0014] In some embodiments, the seasoning is chilli liquid seasoning.

[0015] According to the “China Condiment Association Group Standard (Draft for Comments)”, chilli liquid seasoning refers to: “a liquid compound seasoning with certain spiciness and freshness, which is processed by mixing and heating with chili peppers or chili products, soy sauce, edible salt, and other seasoning materials such as vinegar, spices, and food additives, etc.”

[0016] In this application, chili peppers are used as the main raw material for making chilli liquid seasoning, and their quality characteristics directly affect the flavor and taste of the resulting chilli liquid seasoning. Therefore, the selection of chili pepper varieties is an important step in the technical solution of this application. Chili peppers contain rich nutrients such as vitamins and minerals. Volatile aroma components, alkaloids, and flavonoids in chili seeds give processed products special sensory qualities. Moreover, due to differences in type and origin, each chili variety has its own unique characteristics, with certain differences in shape, size, amount of chili seeds, color and quality of chili flesh, spiciness, and aroma. Therefore, the selection of chili varieties and quality, as well as the ratio and matching of different chili raw material varieties, affect the final flavor and taste of the resulting chilli liquid seasoning product.

[0017] In certain embodiments, the first mixture is treated at 101-108°C (e.g., 101°C, 102°C, 103°C, 104°C, 105°C, 106°C, 107°C, 108°C) for 30-60 min (e.g., 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min).

[0018] In certain embodiments, the first mixture is treated at 40-60°C (e.g., 40°C, 45°C, 50°C, 55°C, 60°C) for 24-36 h (e.g., 24 h, 26 h, 28 h, 30 h, 32 h, 34 h, 36 h).

[0019] In certain embodiments, the temperature parameters in this application, if not specifically limited, can be constant temperature treatment, or can allow fluctuations within a certain temperature range. Moreover, constant temperature treatment allows fluctuations within the accuracy range controlled by the instrument. For example, fluctuations within a range of ±5°C, ±4°C, ±3°C, ±2°C, ±1°C are allowed.

[0020] In certain embodiments, in the second mixture, the red dragon dried chili is 10-20 parts by weight, the cayenne dried chili is 20-40 parts by weight, the soy sauce (e.g., brewed soy sauce) is 0.1-0.4 times the dried chili (i.e., the total parts of red dragon dried chili and cayenne dried chili), and the salt water is 0.5-2.5 times the dried chili (i.e., the total parts of red dragon dried chili and cayenne dried chili).

[0021] In certain embodiments, in the second mixture, the soy sauce (e.g., brewed soy sauce) has an amino acid nitrogen content of 0.70-1.0 g / 100 mL and a total acid of 1.30-1.40 g / 100 mL.

[0022] In certain embodiments, in the second mixture, the soy sauce (e.g., brewed soy sauce) is previously subjected to a ripening treatment, for example, at 40-50°C for 30-60 min.

[0023] In certain embodiments, in the second mixture, the red dragon dried chili and cayenne dried chili are in the form of pieces.

[0024] In certain embodiments, the fermentation uses a fungus including a yeast.

[0025] In certain embodiments, the fermentation is performed at 28-35°C.

[0026] In certain embodiments, the fermentation is performed for 20-30 days.

[0027] In certain embodiments, the yeast bacteria comprise Saccharomyces cerevisiae and Zygosaccharomyces rouxii.

[0028] In certain embodiments, the inoculation amount of the yeast bacteria is 2%-4% (v / v) (e.g., 2%, 2.5%, 3%, 3.5%, 4%).

[0029] In certain embodiments, a seed liquid comprising 2%-4% (v / v) of Saccharomyces cerevisiae and Zygosaccharomyces rouxii is added to the second mixture, and the viable bacterial count in the seed liquid is 1 x 10 7 CFU / g to 1 x 10 9 CFU / g; and then the second mixture is fermented at 28-35 °C for 20-30 days to obtain a second chili mixture.

[0030] In certain embodiments, during the fermentation process, after inoculating the second mixture with the bacteria, the mixture is stirred for 48-72 h, then the mixture is stirred once every 24-36 h for 20-30 d, and then the fermentation is terminated by adding edible salt to adjust the salt content to 14-18%.

[0031] In certain embodiments, in the third mixture, the first chili mixture is 20-40 parts by weight, and the second chili mixture is 10-30 parts (e.g., the first chili mixture is 25 parts, and the second chili mixture is 20 parts; the first chili mixture is 28 parts, and the second chili mixture is 16 parts; or the first chili mixture is 24 parts, and the second chili mixture is 18 parts).

[0032] In certain embodiments, the third mixture further comprises an additional additive.

[0033] In certain embodiments, the cooking is performed at 80-95 °C (e.g., 80 °C, 85 °C, 90 °C, 92 °C, 95 °C) for 40-60 min (e.g., 40 min, 45 min, 50 min, 55 min, 60 min).

[0034] In certain embodiments, the additional additive is selected from edible salt, sodium glutamate, glue solution (e.g., comprising 0.5%-2% by mass of pectin), 5'-nucleotide disodium, DL-malic acid, potassium sorbate, or any combination thereof.

[0035] In certain embodiments, the cooking comprises treating the third mixture at 80-95 °C (e.g., 80 °C, 85 °C, 90 °C, 92 °C, 95 °C) for 40-60 min (e.g., 40 min, 45 min, 50 min, 55 min, 60 min), the third mixture comprising: the first chilli mixture 20-40 parts, the second chilli mixture 10-30 parts, water 20-50 parts, edible salt 2-15 parts, sodium glutamate 2-10 parts, glue liquid (e.g., comprising 0.5%-2% by mass percentage of pectin) 5-20 parts, 5'-nucleotide disodium 0.1-2 parts, DL-malic acid 0.1-2 parts, potassium sorbate 0.2-1 part.

[0036] In another aspect, the present application provides a seasoning prepared by the method as described above.

[0037] In certain embodiments, the raw materials of the seasoning do not comprise caramel color and / or capsicum oleoresin.

[0038] As used herein, Capsicum Oleoresin is a concentrated oily liquid extracted from dried chilli with solvent (e.g., ethanol, n-hexane). It contains high purity capsaicin, which is highly irritating and prone to "throat choking" and "burning aftertaste", masking other flavors. Moreover, consumers are naturally wary of the terms "chemical extraction" and "capsicum oleoresin".

[0039] As used herein, Caramel Color is a dark brown gelled pigment produced by the Maillard reaction of sugar at high temperature. Currently, consumers tend to choose "zero added pigment" products.

[0040] In certain embodiments, the seasoning has significantly improved amino acid nitrogen content (e.g., at least 0.6 g / 100 g) and significantly improved HEMF content (e.g., at least 500 μg / Kg).

[0041] Definitions of terms

[0042] As used herein, the term "fresh chilli" refers to chilli fruits that are not dried after harvesting, but only washed or preserved, still retaining the original moisture and color of the chilli.

[0043] As used herein, the term "pickled chilli / fermented chilli" refers to a chilli product made mainly from fresh chilli, salted and fermented. Salt can be used, such as table salt, white wine, etc. Fermentation can be wet fermentation using lactic acid bacteria.

[0044] As used herein, the term "brewed soy sauce" is a condiment. According to the national standard "Brewed Soy Sauce" (GB / T 18186-2000), brewed soy sauce refers to a liquid condiment with special color, aroma and taste, which is made from soybeans and / or defatted soybeans, wheat and / or bran as the main raw material through microbial fermentation.

[0045] As used herein, the term "yeast extract" is a food ingredient. According to the definition of "Yeast Processing Products Part 2: Yeast Extract" (GB / T 20886.2-2021), yeast extract is a product containing amino acids, peptides, nucleotides and other soluble components in yeast cells, which is obtained by enzymatic hydrolysis and autolysis under the action of yeast enzymes or additional food processing enzymes, and then separated and extracted, and then processed by heat or not.

[0046] As used herein, the term "HEMF" is 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, also known as soy sauce ketone. HEMF is a compound with natural fruit aroma, caramel flavor and baked food aroma.

[0047] When the terms "for example", "for instance", "such as", "including", "containing" or variations thereof are used herein, these terms shall not be deemed to be limiting terms, but shall be interpreted to mean "but not limited to" or "without limitation".

[0048] Unless otherwise indicated herein or clearly contradicted by context, the terms "a" and "an" and "the" and similar referents in the context of describing the application (especially in the context of the following claims) are to be interpreted in an inclusive rather than an exclusive sense.

[0049] In this application, when referring to a numerical interval (i.e. a numerical range), unless otherwise specified, the optional numerical distribution within the numerical interval is considered to be continuous, and includes the two numerical endpoints (i.e. the minimum and maximum values) of the numerical range, as well as every numerical value between the two numerical endpoints. Unless otherwise specified, when a numerical interval refers only to integers within the numerical interval, including the two endpoint integers of the numerical range, as well as every integer between the two endpoints, in this document, it is equivalent to directly listing each integer, such as t being an integer selected from 1 to 10, which means t is any integer selected from the group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe a feature or characteristic, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all sub-ranges encompassed therein.

[0050] Advantages of the invention

[0051] The applicant of the present application provides a preparation method of spicy fresh juice through a large number of experiments. Specifically, the applicant studies the effects of different raw materials, different heat treatment conditions and different fermentation conditions on the comprehensive quality of spicy fresh juice such as color and taste, and summarizes a unique raw material and processing method of twice heat reaction treatment of raw materials containing small chili and pickled chili at different temperatures, and fermentation treatment of raw materials containing red dragon dried chili and two-jing dried chili. Compared with other processing methods (for example, no heat treatment or only one heat treatment; no fermentation treatment or fermentation treatment with too low proportion of strain seed liquid; preparation method without pickled chili or without red dragon dried chili in the raw materials), the comprehensive quality of the spicy fresh juice product is significantly improved.

[0052] In summary, the spicy fresh juice product prepared by the method of the present application not only has rich sauce aroma, red and strong color, and full-bodied umami, but also significantly reduces the raw chili taste and pungent taste, has the advantages of soft chili taste and rich and coordinated taste.

[0053] The embodiments of the present application will be described in detail below with reference to the accompanying drawings and examples, but those skilled in the art will understand that the following drawings and examples are only used to illustrate the present application, and are not limited to the scope of the present application. According to the following detailed description of the preferred embodiments and the drawings, the various purposes and advantages of the present application will become apparent to those skilled in the art. BRIEF DESCRIPTION OF DRAWINGS

[0054] Figure 1 The preparation method of the spicy fresh juice product is shown. DETAILED DESCRIPTION

[0055] The present application will now be described with reference to the following examples, which are intended to illustrate the present application (but not to limit the present application). The present application will now be described with reference to the following examples, which are intended to illustrate the present application (but not to limit the present application).

[0056] Unless specifically indicated otherwise, the experiments and methods described in the examples are carried out essentially according to the conventional methods well known in the art and described in various references.

[0057] In addition, the specific conditions are not indicated in the examples, and are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products that can be obtained by purchase. Those skilled in the art know that the examples describe the present application by way of example, and are not intended to limit the scope of the present application claimed. All publications and other references mentioned herein are incorporated by reference in their entirety.

[0058] Example 1

[0059] The preparation steps of this example are shown in Figure 1 , and are as follows.

[0060] (1) Raw material pretreatment

[0061] ① Preparation of pepper embryo 1: Put pickled pepper 20 parts, small chili pepper 20 parts, brewing soy sauce 35 parts (which requires brewing soy sauce with amino acid nitrogen content of 1.0 g / 100 mL and total acid of 1.8 g / 100 mL, which is obtained by mixed koji fermentation of soybeans and wheat, and can be purchased from any product meeting the above requirements or prepared according to the conventional process in the art), white granulated sugar 15 parts, yeast extract 5 parts, add 5 parts of water, put the materials into the reaction tank and mix and stir, after stirring at room temperature for 30 min, carry out heat reaction process, set the steam pressure to 0.2 MPa, heat to 103℃, keep for 40 min, then cool to 50℃, keep for 30 h, to obtain pepper embryo 1.

[0062] ② Preparation of pepper embryo 2: Prepare red dragon dry chili pepper 10 parts and erjingtiao dry chili pepper 30 parts, first select the dry chili peppers to remove moldy peppers, diseased and insect-damaged peppers and impurities, then send them into the cleaning machine to clean for 3 min, then into the vibration machine to remove the water on the surface of the chili peppers, finally pass through the pulverizer to make 5 mm chili pepper slices and send them into the fermentation tank, pump the brine prepared by brewing soy sauce, edible salt and water into the tank for fermentation, wherein the brewing soy sauce is 0.2 times the total parts of red dragon dry chili pepper and erjingtiao dry chili pepper (the brewing soy sauce is selected to have amino acid nitrogen content of 0.9 g / 100 mL and total acid of 1.30 g / 100 mL, and is treated by heating at 45℃ for 40 min), the brine concentration is 5%-10% (w / w), and the brine amount is 1.3 times the amount of chili raw materials. Pump in the seed liquid, which is an equal mixture of saccharomyces cerevisiae seed liquid and lousia yeast seed liquid, and the addition amount is 2% (v / v), the viable cell count of the saccharomyces cerevisiae and lousia yeast seed liquid is 8×10 7 CFU / g, finally mix and stir the materials uniformly, the temperature of the obtained mixture is 30℃, the same period stirring is carried out for 60 h, then the embryo material is stirred once every 30 h, the fermentation is carried out for 20 d, the edible salt is added to adjust the salt content to 17% to terminate the fermentation, and the pepper embryo 2 is prepared.

[0063] (2) Heating and cooking: water 30 parts, pepper embryo 1 25 parts, pepper embryo 2 20 parts, edible salt 10 parts, sodium glutamate 4 parts, glue liquid 10 parts, 5'-umami nucleotide disodium 0.2 parts, DL-malic acid 0.3 parts, potassium sorbate 0.5 parts, wherein the mass percentage content of gum in the glue liquid is 1%. Heat to 90℃ and cook for 40 min to obtain the product.

[0064] (3) Filling and finished product detection.

[0065] Example 2

[0066] The preparation steps of this example are as follows Figure 1 .

[0067] (1) Raw material pretreatment

[0068] ① Preparation of pepper embryo 1: Put pickled pepper 15 parts, small chili pepper 25 parts, brewing soy sauce 40 parts (wherein the brewing soy sauce is required to have an amino acid nitrogen content of 0.90 g / 100 mL and a total acid of 1.7 g / 100 mL), white granulated sugar 10 parts, yeast extract 4 parts, and 6 parts of water into a reaction tank and mix and stir, then after stirring at room temperature for 40 min, perform a heat reaction process, set the steam pressure to 0.3 MPa, heat to 105°C, maintain for 35 min, then cool to 55°C, and maintain for 32 h to obtain the pepper embryo 1.

[0069] ② Preparation of pepper embryo 2: Prepare red dragon dried chili pepper 15 parts and erjingtiao dried chili pepper 25 parts, first select the dried chili peppers to remove moldy peppers, diseased and insect-damaged peppers, and impurities, then feed them into a cleaning machine to clean for 3 min, then feed them into a vibrating machine to remove water on the surface of the peppers, and finally pass them through a pulverizer to form 6 mm chili pepper pieces and feed them into a fermentation tank, pump brewing soy sauce, salt water prepared from edible salt and water into the tank for fermentation, wherein the brewing soy sauce is 0.1 times the total amount of red dragon dried chili pepper and erjingtiao dried chili pepper (the brewing soy sauce has an amino acid nitrogen content of 1.0 g / 100 mL and a total acid of 1.40 g / 100 mL, and is treated by heating at 50°C for 60 min), and the amount of salt water is 0.9 times the amount of the chili pepper raw material. Then pump in a seed liquid, which is prepared by mixing equal amounts of saccharomyces cerevisiae seed liquid and lousia yeast seed liquid, and the amount of the seed liquid added is 3% (v / v), and the viable cell count of the saccharomyces cerevisiae and lousia yeast seed liquid is 1×10 8 CFU / g, and finally mix and stir the mixture uniformly, the temperature of the obtained mixture is 35°C, and the mixture is fermented for 68 h with simultaneous stirring, then the mixture is stirred once every 24 h, the fermentation is performed for 30 d, the amount of edible salt is adjusted to 18% to terminate the fermentation, and the pepper embryo 2 is prepared.

[0070] (2) Heating and cooking: water 36 parts, pepper embryo 1 28 parts, pepper embryo 2 16 parts, edible salt 9 parts, sodium glutamate 4 parts, glue liquid 6 parts, 5'-umami nucleotide disodium 0.3 part, DL-malic acid 0.4 part, and potassium sorbate 0.3 part, wherein the mass percentage content of the gum in the glue liquid is 0.8%. Heat to 80°C and cook for 55 min to obtain the product.

[0071] (3) Filling and product detection

[0072] Example 3

[0073] The preparation steps of this example are described in Figure 1 , and are as follows.

[0074] (1) Raw material pretreatment

[0075] ① Preparation of pepper embryo 1: Pickled pepper 18 parts, small pepper 22 parts, brewing soy sauce 30 parts (wherein the brewing soy sauce is required to have an amino acid nitrogen content of 1.1 g / 100 mL and a total acid of 1.60 g / 100 mL), white granulated sugar 13 parts, yeast extract 7 parts, and 10 parts of water are added. The materials are mixed and stirred in a reaction tank at room temperature for 35 min, and then subjected to a heat reaction process. The steam pressure is set to 0.2 MPa, the temperature is raised to 104°C, and the temperature is maintained for 50 min. Then the temperature is lowered to 45°C, and the temperature is maintained for 30 h to obtain the pepper embryo 1.

[0076] ② Preparation of pepper embryo 2: Red dragon dried pepper 16 parts and Erjingtiao dried pepper 24 parts are prepared. The dried peppers are first selected to remove moldy peppers, diseased peppers, and impurities, and then sent into a cleaning machine for cleaning for 3 min. Subsequently, the dried peppers are sent into a vibrating machine to remove the water on the surface of the dried peppers. Finally, the dried peppers are crushed into 6 mm pepper pieces and sent into a fermentation tank. Brewing soy sauce, salt water prepared by dissolving edible salt in water, and seed liquid are pumped into the tank for fermentation. The brewing soy sauce is 0.2 times the total amount of red dragon dried pepper and Erjingtiao dried pepper (the brewing soy sauce has an amino acid nitrogen content of 0.8 g / 100 mL and a total acid of 1.32 g / 100 mL, and is treated by heating at 40°C for 45 min). The amount of salt water is 1.3 times the amount of the dried peppers. The seed liquid is prepared by mixing equal amounts of Saccharomyces cerevisiae seed liquid and Lousi yeast seed liquid, and the amount of the seed liquid added is 2.5% (v / v). The viable cell count of the Saccharomyces cerevisiae and Lousi yeast seed liquid is 9×10 7 CFU / g. Finally, the materials are uniformly stirred. The temperature of the obtained mixture is 32°C. The mixture is subjected to simultaneous stirring for 70 h. The embryo material is stirred once every 28 h. The fermentation is terminated after 25 d. Edible salt is added to adjust the salt content to 16% to terminate the fermentation, and the pepper embryo 2 is prepared.

[0077] (2) Heating and cooking: water 27 parts, pepper embryo 1 24 parts, pepper embryo 2 18 parts, edible salt 12 parts, sodium glutamate 5 parts, glue liquid 12 parts, 5'-umami nucleotide disodium 0.5 parts, DL-malic acid 0.7 parts, and potassium sorbate 0.8 parts. The mass percentage of the gum in the glue liquid is 1.2%. The temperature is raised to 92°C, and the product is obtained after cooking for 45 min.

[0078] (3) Filling and product detection

[0079] Comparative Example 1

[0080] Comparative Example 1 is different from Example 1 in that the pepper embryo 1 in Comparative Example 1 is not subjected to a heat reaction after the materials are mixed. The other steps are the same as those in Example 1.

[0081] Comparative Example 2

[0082] Comparative Example 2 was prepared in the same way as Example 1, except that the hot reaction was performed only once after mixing the materials of Pepper Embryo 1. Specifically, in the hot reaction process, the steam pressure was set to 0.2 MPa, and the temperature was raised to 103°C for 40 min, to obtain Pepper Embryo 1.

[0083] Comparative Example 3

[0084] Comparative Example 3 was prepared in the same way as Example 2, except that only 40 parts of millet peppers were used, and no pickled peppers were added.

[0085] Comparative Example 4

[0086] Comparative Example 4 was prepared in the same way as Example 2, except that only 40 parts of two-jing dry peppers were used, and no red dragon dry peppers were added.

[0087] Comparative Example 5

[0088] Comparative Example 5 was prepared in the same way as Example 3, except that no seed liquid was added after mixing Pepper Embryo 2.

[0089] Comparative Example 6

[0090] Comparative Example 6 was prepared in the same way as Example 3, except that the amount of seed liquid added after mixing Pepper Embryo 2 was 1% (v / v).

[0091] The sensory evaluation of the products prepared by the methods of the examples and comparative examples was performed (the results are shown in Table 1), and the flavor substances were analyzed (the results are shown in Table 2).

[0092] In the sensory evaluation experiment, 15 experienced evaluators were recruited for sensory evaluation (7 females and 8 males, aged 24-40 years).

[0093] The specific evaluation indicators and scoring standards are as follows, and the scores of each product are obtained by calculating the average score of each indicator.

[0094] Aroma: score 1-5, the higher the score, the better the aroma coordination and richness.

[0095] Sauce aroma: basically no sauce aroma: 1 point, weak sauce aroma: 2 points, slightly sauce aroma: 3 points; moderate sauce aroma: 4 points; rich sauce aroma: 5 points.

[0096] Freshness: basically no freshness: 1 point, weak freshness: 2 points, slightly fresh: 3 points; moderate freshness: 4 points; rich freshness: 5 points.

[0097] Raw pepper flavor: basically no raw pepper flavor: 1 point, weak raw pepper flavor: 2 points, slightly raw pepper flavor: 3 points; moderate raw pepper flavor: 4 points; rich raw pepper flavor: 5 points.

[0098] Pungency: essentially no pungency: 1 point, weak pungency: 2 points, slightly pungent: 3 points; moderate pungency: 4 points; strong pungency: 5 points.

[0099] Richness of mouthfeel: score 1-5 points, the higher the score, the better the richness of mouthfeel.

[0100] Harmony of mouthfeel: score 1-5 points, the higher the score, the better the harmony of mouthfeel.

[0101] Among them, the detection method of each index is as follows:

[0102] (1) Amino acid nitrogen: refer to GB 5009.235-2016 Food safety national standard Determination of amino acid nitrogen in food.

[0103] (2) Volatile substance species, number and content: GC-MS.

[0104] (3) Color evaluation criteria: black: 1 point; dark brown, slightly black: 2 points; brown: 3 points; brownish-red to dark brown: 4 points; reddish-brown, and the color red is strong and shiny: 5 points.

[0105] Table 1. Sensory evaluation results

[0106]

[0107] Table 2. Flavor substance analysis results

[0108]

[0109] According to Table 1, it can be seen that the hot and fresh juice products prepared according to the methods of Examples 1-3 have red color with luster, coordinated and rich aroma, strong sauce aroma, strong umami, good richness of mouthfeel and good harmony of mouthfeel, and the sensory scores are all ≥4.0 points; have lower raw spiciness and pungency, and the sensory evaluation scores are all ≤2.4 points.

[0110] 1. Comparison of different heat treatments

[0111] Compared with Example 1, the mixed seasoning material containing pickled peppers and small hot peppers in Comparative Example 1 is not subjected to heat treatment, and the obtained product has a color of dark brown; the aroma, sauce aroma and umami are all reduced and are less than 2 points; the raw spiciness and pungency are heavy; the richness of mouthfeel is low and the harmony of mouthfeel is low.

[0112] Compared with Example 1, the mixed seasoning in Comparative Example 2 containing pickled peppers and small chilies only undergoes one heat treatment, not two gradient heat treatments. The obtained product has a blackish brown color; the aroma coordination and richness are the worst, the sauce aroma is reduced, the fresh taste is significantly reduced, and the aroma is only 0.8 points; the raw chili taste is heavy and the spiciness is the heaviest, even reaching 4.9 points; the taste richness is low and the taste coordination is low, only 0.6 points, and the flavor is seriously unbalanced.

[0113] It can be seen that under the conditions of no heat treatment and only one heat treatment of the mixed seasoning containing pickled peppers and small chilies, the obtained chili sauce product has worse color, chili taste stimulation, weak fresh taste, and thin and uncoordinated taste. Two gradient heat treatments of the mixed seasoning containing pickled peppers and small chilies significantly improve the taste and flavor of the chili sauce product.

[0114] 2. Comparison of different chili raw materials

[0115] Compared with Example 2, the chili raw material of chili embryo 1 in Comparative Example 3 only uses small chilies, not pickled peppers. The obtained product has a black color, only 1.8 points; the aroma is significantly reduced, the sauce aroma and fresh taste are less than 1 point; the raw chili taste and spiciness are heavy; the taste richness is low and the taste coordination is low, both less than 1 point.

[0116] Compared with Example 2, the chili raw material of chili embryo 2 in Comparative Example 4 only uses red dragon dried chili, without adding two jing dried chili. The obtained product has a blackish brown color, the sauce aroma is reduced, the raw chili taste and spiciness are significantly higher; the taste richness is the lowest, only 0.4 points, and the taste coordination is poor.

[0117] It can be seen that changing the composition of chili raw materials of chili embryo 1 or chili embryo 2 will significantly reduce the color, sauce aroma, taste richness and taste coordination of the product. The composition of small chilies, pickled peppers, red dragon dried chilies and two jing dried chilies in the method significantly improves the color and flavor of the product.

[0118] 3. Comparison of different fermentation methods

[0119] Compared with Example 3, the mixed seasoning containing red dragon dried chili and two jing dried chili in Comparative Example 5 does not undergo fermentation treatment. The obtained product has a black color, only 0.8 points; the aroma is weak, almost no sauce aroma, and the fresh taste is weak; the raw chili taste and spiciness are heavy; the taste coordination is poor, only 0.8 points.

[0120] Compared with Example 3, the mixed seasoning containing red dragon dried chili and two jing dried chili in Comparative Example 6 only adds 0.1% of yeast seed liquid during fermentation. The product has a black color, the aroma and fresh taste are insufficient, the raw chili taste is serious, and the taste richness and coordination are poor.

[0121] It can be seen that the mixed seasoning containing red dragon dried chili and cayenne dried chili without fermentation treatment or using lower proportion of yeast seed liquid for fermentation can significantly reduce the aroma, sauce flavor of the product, make the color black, and also cause serious raw chili taste and pungent taste. In the method, using 2%-4% of yeast seed liquid for fermentation can significantly improve the color and flavor of the product.

[0122] 4. Results of ingredient detection

[0123] In Table 2, the amino acid nitrogen content can effectively reflect the umami of the product, and the higher the level, the more concentrated the umami; the HEMF content can effectively reflect the sauce flavor, and the higher the level, the more concentrated the sauce flavor; the levels of hexanal and linalool can effectively reflect the raw chili taste and pungent taste, and the higher the level, the heavier the raw chili taste and pungent taste.

[0124] According to Table 2, the hot and fresh sauce products prepared by the methods of Examples 1-3 have significantly higher amino acid nitrogen levels, which can be as high as 0.7 g / 100 g, which is 7.8 times higher than the comparative example. The product prepared by the method of the application also has a significantly higher HEMF level, which can be as high as 748 µg / kg, which is 46.1 times higher than the comparative example. The hexanal content and linalool content of the product prepared by the method of the application are significantly lower, reaching a level of less than 4 µg / kg and less than 8 µg / kg, while the aldehyde content and linalool content in the comparative example are as high as 100 µg / kg, which is 57.2 times and 47.9 times lower than the comparative example, respectively.

[0125] The results of the ingredient detection of the hot and fresh sauce product are highly consistent with the results of the sensory evaluation. Further, it is further illustrated that the hot and fresh sauce prepared by the method of the application has higher aroma, umami and sauce flavor, significantly reduces the raw chili taste and pungent taste, and has the advantages of red and bright color, rich and mellow sauce flavor, sufficient umami, soft chili taste, rich and coordinated taste, etc.

[0126] Although the specific embodiments of the present application have been described in detail, those skilled in the art will understand that various modifications and changes can be made to the details based on all the teachings disclosed herein, and these changes are within the scope of protection of the present application. The entire scope of the present application is given by the appended claims and any equivalents thereof.

Claims

1. A method for preparing a seasoning, the method comprising the steps of: mixing pickled chili, fresh chili, soy sauce (e.g., brewed soy sauce), white granulated sugar, yeast extract, and water to obtain a first mixture; treating the first mixture at 101-108 ℃, and then treating the first mixture at 40-60 ℃ to obtain a first chili mixture; mixing red dragon dried chili, two-jing-tiao dried chili, soy sauce (e.g., brewed soy sauce), and brine to obtain a second mixture; fermenting the second mixture to obtain a second chili mixture; and cooking a third mixture comprising the first chili mixture and the second chili mixture to obtain the seasoning. 2.The method according to claim 1, further comprising one or more technical features selected from the following: (1) the fresh chili is Capsicum annuum var. frutescens L. ; (2) the pickled chili is pickled pepper; (3) in the first mixture, the pickled chili, fresh chili, soy sauce (e.g., brewed soy sauce), white granulated sugar, yeast extract, and water are 10-20 parts, 20-40 parts, 30-60 parts, 10-30 parts, 1-10 parts, and 5-20 parts, respectively, by weight; (4) in the first mixture, the content of amino acid nitrogen of the soy sauce (e.g., brewed soy sauce) is 0.80-1.2 g / 100 mL, and the total acid is 1.60-1.90 g / 100 mL; (5) the seasoning is spicy and fresh sauce. 3.The method according to claim 1 or 2, further comprising one or more technical features selected from the following: (1) the first mixture is treated at 101-108 ℃ (e.g., 101 ℃, 102 ℃, 103 ℃, 104 ℃, 105 ℃, 106 ℃, 107 ℃, 108 ℃) for 30-60 min (e.g., 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min) ; (2) the first mixture is treated at 40-60 ℃ (e.g., 40 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃) for 24-36 h (e.g., 24 h, 26 h, 28 h, 30 h, 32 h, 34 h, 36 h). 4.The method according to any one of claims 1-3, further comprising one or more technical features selected from the following: (1) in the second mixture, the red dragon dried chili is 10-20 parts, the two-jing-tiao dried chili is 20-40 parts, the soy sauce (e.g., brewed soy sauce) is 0.1-0.4 times the dried chili, and the brine is 0.5-2.5 times the dried chili, by weight; (2) in the second mixture, the content of amino acid nitrogen of the soy sauce (e.g., brewed soy sauce) is 0.70-1.0 g / 100 mL, and the total acid is 1.30-1.40 g / 100 mL; (3) in the second mixture, the soy sauce (e.g., brewed soy sauce) is previously subjected to a ripening treatment, for example, treated at 40-50 ℃ for 30-60 min. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ (4) In the second mixture, the red dragon chili and the cayenne pepper are in the form of pieces.

5. The method of any one of claims 1-4, further comprising one or more technical features selected from the group consisting of: (1) the fermentation uses bacteria comprising yeast; (2) the fermentation is performed at 28-35 °C; (3) the fermentation is performed for 20-30 days.

6. The method of claim 5, wherein the yeast comprises Saccharomyces cerevisiae and Zygosaccharomyces rouxii; Preferably, the inoculation amount of the yeast is 2%-4% (v / v) (e.g., 2%, 2.5%, 3%, 3.5%, 4%); Preferably, a seed liquid containing 2%-4% (v / v) of Saccharomyces cerevisiae and Zygosaccharomyces rouxii is added in the second mixture, and the viable bacterial count in the seed liquid is 1×10 7 CFU / g to 1×10 9 CFU / g; and then the second mixture is fermented at 28-35°C for 20-30 days to obtain a second chili mixture.

7. The method of any one of claims 1-5, further comprising one or more technical features selected from the group consisting of: (1) in the third mixture, the first chili mixture is 20-40 parts by weight and the second chili mixture is 10-30 parts by weight (e.g., the first chili mixture is 25 parts and the second chili mixture is 20 parts; the first chili mixture is 28 parts and the second chili mixture is 16 parts; or the first chili mixture is 24 parts and the second chili mixture is 18 parts); (2) the third mixture further comprises additional additives; (3) the cooking is performed at 80-95 °C (e.g., 80 °C, 85 °C, 90 °C, 92 °C, 95 °C) for 40-60 min (e.g., 40 min, 45 min, 50 min, 55 min, 60 min).

8. The method of claim 7, wherein the additional additives are selected from the group consisting of edible salt, monosodium glutamate, gum solution (e.g., comprising 0.5%-2% gum in mass percentage), 5'-disodium inosinate, DL-malic acid, potassium sorbate, or any combination thereof; Preferably, the cooking comprises treating the third mixture at 80-95 °C (e.g., 80 °C, 85 °C, 90 °C, 92 °C, 95 °C) for 40-60 min (e.g., 40 min, 45 min, 50 min, 55 min, 60 min), wherein the third mixture comprises: the first chili mixture 20-40 parts, the second chili mixture 10-30 parts, water 20-50 parts, edible salt 2-15 parts, monosodium glutamate 2-10 parts, gum solution (e.g., comprising 0.5%-2% gum in mass percentage) 5-20 parts, 5'-disodium inosinate 0.1-2 parts, DL-malic acid 0.1-2 parts, potassium sorbate 0.2-1 parts.

9. A condiment prepared by the method of any one of claims 1-8.

10. The condiment of claim 9, wherein the condiment does not comprise caramel color and / or capsicum oleoresin in the raw materials thereof; Preferably, the condiment has significantly elevated amino acid nitrogen content (e.g., at least 0.6 g / 100 g) and significantly elevated HEMF content (e.g., at least 500 μg / Kg).

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