Production process of organic chili oil bean halves

Abstract

The invention relates to the technical field of production of organic chili oil bean halves, and discloses an organic chili oil bean halve production process which comprises the following steps: cooking and curing organic broad beans, cooling to make koji, and carrying out heat preservation fermentation to obtain sweet halves; mixing and pickling the organic fresh chilies with sodium chloride to obtain low-salt chilli embryos; mixing the sweet petals with the low-salt chili embryos, and adding an emulsifying active medium to obtain soy sauce mash; performing staged temperature-controlled fermentation and normal-temperature solarization curing on the soy sauce mash; and grinding and sterilizing the fermented and cured material to obtain a finished product of the organic chili oil bean halves. The preparation method comprises the following steps: pre-dispersing rapeseed oil into fine liquid drops by using active yellow mustard micro powder; the calcium carbonate buffering agent releases calcium ions in response to the acidity change of the system, pectin in chili is induced to be subjected to a cross-linking reaction, a three-dimensional gel network is constructed in soy sauce mash, dispersed oil drops are physically embedded, the oil drop merging and migration resistance is increased, and the oil separation rate of the product in the storage process is reduced.

Description

Technical Field

[0001] This invention relates to the field of organic red chili bean paste production technology, specifically to an organic red chili bean paste production process. Background Technology

[0002] Organic red chili bean paste, a seasoning used in Sichuan cuisine, is renowned for its vibrant red color and rich, mellow flavor. It is a typical fermented compound seasoning, primarily made from organic broad beans, chili peppers, and a large amount of vegetable oil through a specific process. In the organic food sector, besides strictly limiting the use of chemically synthesized additives, consumers also have extremely high demands for the sensory characteristics of products.

[0003] Currently, the mainstream production process in the industry mostly follows the traditional post-mixing model. This typically involves mixing fermented broad beans (made into koji) with pickled chili flakes, followed by a long period of natural or temperature-controlled fermentation to produce the sauce base. For rapeseed oil, which is characterized by its red oil properties, it is usually added during the sterilization or bottling stage after fermentation. Mechanical stirring or shearing equipment is used to disperse a large amount of liquid oil into the semi-solid sauce. While this process is simple to operate and avoids potential interference with microbial metabolism caused by oil in the early stages of fermentation, it is widely used in existing industrial production lines.

[0004] However, this process, based on simple physical mixing, lacks an effective emulsifying medium. A significant interfacial tension exists between the lipophilic rapeseed oil and the hydrophilic fermented soybean mash matrix, making it difficult to achieve fine dispersion of the oil phase. Under gravity, the less dense oil rises rapidly, leading to severe oil-sauce separation during storage. Upon opening, the surface oil is thick, while the bottom of the mash is dry. Although the prolonged enzymatic hydrolysis in traditional fermentation enhances umami, it also breaks down the cellular structure of the raw materials, resulting in a soft and mushy mash matrix lacking a physical framework to hold the oil. This leads to poor cohesion and excessive fluidity in the product. Even with the addition of conventional natural emulsifiers, they are easily deactivated in the high-salt, acidic environment unique to red oil soybean paste, making long-term stability difficult to achieve. Therefore, this invention provides an organic red oil soybean paste production process to address the shortcomings of existing technologies. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides an organic red chili bean paste production process that solves the problem that existing red chili bean paste production processes typically use post-addition of oil or simple mixing, resulting in loose oil-sauce binding and easy oil phase separation and precipitation during storage and transportation, which affects the physical stability and sensory quality of the product.

[0006] To achieve the above objectives, the present invention provides the following technical solution: The first aspect of this invention provides an organic red chili bean paste, comprising an emulsifying active medium, said emulsifying active medium being composed of the following components in parts by weight: Organic rapeseed oil: 100 parts; Active yellow mustard powder: 6-8 parts; Calcium carbonate buffer: 3-5 parts; Organic ginger protease extract: 4-6 parts; Organic rice wine: 1.5-2.5 parts.

[0007] By employing the above technical solutions, the natural proteins and mucilage in the active yellow mustard powder act as bio-emulsifiers, forming an interfacial film on the rapeseed oil surface, reducing the oil-water interfacial tension, and promoting the initial dispersion of oil droplets. The protease in the organic ginger protease extract can moderately hydrolyze the proteins in the system, modifying their structure and further enhancing the strength and elasticity of the interfacial film. Calcium carbonate buffer, uniformly suspended in the oil phase or interfacial layer in micro-powder form, remains chemically inert at this stage, providing a potential calcium ion source for the subsequent fermentation process. This emulsifying active medium is not a simple mixture of raw materials, but a stable oil-water interfacial system that pre-fixes the oil phase in the form of physically stable micro-droplets, laying the structural foundation for the high physical stability of the final product.

[0008] Preferably, the calcium carbonate buffer is a powder obtained by heat treatment of seashell raw materials at 250-300℃ followed by ultra-fine grinding, and the particle size distribution D90 is less than 10μm.

[0009] By employing the above-mentioned technical solution, heat treatment of the shellfish raw materials at 250-300℃ can effectively remove residual organic matter from their interior, avoiding adverse effects on the product flavor. Simultaneously, this temperature is insufficient to decompose calcium carbonate. Subsequent ultrafine pulverization gives it a large specific surface area, ensuring a full and controllable reaction with the acids generated during subsequent fermentation.

[0010] Preferably, the active yellow mustard powder is obtained by low-temperature pulverization of organic yellow mustard seeds at a material temperature not exceeding 30°C.

[0011] By adopting the above technical solution and using a low-temperature pulverization process, the biological activity of black myrosinase in yellow mustard seeds can be preserved to the maximum extent. The activity of this black myrosinase is a prerequisite for ensuring that its natural proteins, mucilage and other components can fully exert their biological emulsification function.

[0012] The second aspect of this invention provides a production process for organic red chili bean paste, employing the following technical solution: An organic chili oil broad bean paste production process includes the following steps: S1. The organic broad beans are steamed and cooked, cooled and then inoculated with Aspergillus oryzae to make koji. The koji is then mixed with salt water and fermented under heat to obtain sweet broad beans. S2. Chop the organic fresh chili peppers and mix them with sodium chloride to marinate, thus obtaining low-salt chili pepper embryos; S3. Mix the obtained sweet petals with the obtained low-salt chili embryos, and add an emulsifying active medium to the mixture. Mix evenly to obtain the sauce mash. S4. The obtained fermented sauce is fermented in stages with controlled temperature and aged by sun drying at room temperature. S5. Grind and sterilize the fermented and matured material to obtain the finished organic red oil broad bean paste.

[0013] By adopting the above technical solution, this process solves the problem of oil phase separation through a dual synergistic mechanism of pre-emulsification dispersion and in-situ gelation fixation, and can be decomposed into the following continuous process: Pre-emulsification and dispersion: In step S3 before the main fermentation, an emulsifying active medium, which is itself a stable emulsification system, is added to the fermentation base material to ensure that the oil is dispersed in the continuous phase of the entire mash in the form of small, uniform droplets in the initial stage, rather than in macroscopic oil clumps.

[0014] Acid generation and pH response: During the fermentation process in step S4, microorganisms in the fermentation substrate (such as the enzyme system produced by Aspergillus oryzae and the subsequently introduced lactic acid bacteria) metabolize sugars to produce organic acids such as lactic acid, which causes the pH value of the fermentation mash system to gradually decrease.

[0015] Controlled release of calcium ions: When the pH of the system drops to a specific threshold, the acidic substances begin to react with the calcium carbonate buffer dispersed in the system, thereby slowly and continuously converting the solid calcium source into soluble calcium ions.

[0016] In-situ gel network construction (acid-calcium coupling): The released calcium ions act as cross-linking agents, forming ionic bonds with the free carboxyl groups on the pectin molecular chains contained in the chili raw materials, forming a thermodynamically stable structure. This process occurs in-situ within the entire fermented mash matrix, constructing a three-dimensional gel network.

[0017] Physical embedding and fixation: The oil droplets pre-dispersed in step S1 are now physically embedded and locked in the pores of this in-situ formed three-dimensional gel network that permeates the entire system. This network structure increases the migration resistance of the oil droplets and effectively suppresses the aggregation and flotation separation of the oil phase caused by density differences.

[0018] Preferably, in step S3, the mixing is carried out by low-speed stirring.

[0019] By adopting the above technical solution, low-speed stirring can ensure that the emulsified active medium is evenly dispersed in the mash, while avoiding excessive shear force from damaging the interface film structure of the pre-formed emulsified oil droplets, thus preserving the complete structural unit for subsequent in-situ fixation.

[0020] Preferably, in step S4, the staged temperature-controlled fermentation is used to control the rate of pH decrease in the fermented mash.

[0021] By employing the above-mentioned technical solution, the metabolic activity of microorganisms can be regulated by setting different temperature ranges, thereby precisely controlling the acid production rate. This control over the rate of pH decrease determines the release rate of calcium ions and the formation rate of the gel network, ensuring that the gel network forms uniformly and densely, rather than rapidly and locally, thus achieving the best oil-locking effect.

[0022] This invention provides a process for producing organic red chili bean paste. It has the following beneficial effects: 1. This invention improves the physical stability of red chili bean paste by introducing an emulsifying active medium and combining it with an in-situ gelation mechanism. By utilizing active yellow mustard powder to pre-disperse rapeseed oil into fine droplets, during fermentation, a calcium carbonate buffer releases calcium ions in response to changes in system acidity, inducing a cross-linking reaction in the pectin of the chili peppers. This constructs a three-dimensional gel network within the fermented bean paste. This network structure physically embeds the dispersed oil droplets, increasing the resistance to droplet coalescence and migration, thereby reducing the oil separation rate during storage and solving the problem of oil-soybean separation in traditional products.

[0023] 2. This invention improves the textural properties of red oil broad bean paste and enhances the cohesiveness of the paste. The organic ginger protease extract in the formula modifies the interfacial proteins and enhances the strength of the emulsification interface. The gel matrix induced by calcium ions strengthens the overall structure of the sauce, thereby improving the appropriate viscosity and smooth spreadability of the finished product, overcoming the defects of traditional red oil broad bean paste being loose, uneven in texture, and excessively fluid.

[0024] 3. The staged temperature-controlled fermentation process adopted in this invention ensures the uniformity of the gel network construction. By regulating the fermentation temperature and controlling the rate of microbial acid production, the rate of pH decrease and the release kinetics of calcium ions are regulated, thereby avoiding gel clumping or structural inhomogeneity caused by local acidity mutations. This ensures the uniform distribution of the pectin-calcium gel network in the entire sauce system and achieves uniform solidification of the oil. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0027] Sodium chloride CAS number: 7647-14-5, is non-iodized table salt; Aspergillus oryzae, a spore powder preparation of Aspergillus oryzae strain Hu Niang 3.042, with a spore count of not less than 1×10⁻⁶. 9 CFU / g; Micronized bioactive calcium carbonate buffer, which was prepared in-house in this embodiment, see Preparation Examples 1-3 for details; The active yellow mustard powder was prepared in-house in this example; see Preparation Example 4 for details. Organic ginger protease extract, prepared in-house in this example, see Preparation Example 5 for details; pH-responsive bio-emulsifying active medium, which was prepared in this embodiment, see Preparation Examples 6-8 for details; Organic rice wine, the main component of which is ethanol. CAS No.: 64-17-5.

[0028] Preparation Example 1: This preparation example provides a calcium carbonate buffer that has undergone intermediate-temperature heat treatment, including the following steps: The cleaned and dried seashells were placed in an oven and heated to 280°C for 75 minutes to sterilize them and embrittle the organic matter within, while ensuring that the calcium carbonate crystals did not decompose. The heat-treated seashells were cooled to room temperature, pre-crushed using a hammer mill, and then fed into an air jet mill for ultrafine grinding. Powder with a particle size distribution D90 less than 10 μm was collected and sealed to obtain micronized bioactive calcium carbonate buffer A.

[0029] Preparation Example 2: This preparation example provides a calcium carbonate buffer that has undergone low-temperature heat treatment, including the following steps: The cleaned and dried seashells were placed in an oven and heated to 250°C for 90 minutes to sterilize them and embrittle the organic matter within, while ensuring that the calcium carbonate crystals did not decompose. The heat-treated seashells were cooled to room temperature, pre-crushed using a hammer mill, and then fed into an air jet mill for ultra-fine grinding. Powder with a particle size distribution D90 less than 10 μm was collected and sealed to obtain micronized bioactive calcium carbonate buffer B.

[0030] Preparation Example 3: This preparation example provides a calcium carbonate buffer that has undergone high-temperature heat treatment, including the following steps: The cleaned and dried seashells were placed in an oven and heated to 300℃ for 60 minutes to sterilize them and embrittle the organic matter within, while ensuring that the calcium carbonate crystals did not decompose. The heat-treated seashells were cooled to room temperature, pre-crushed using a hammer mill, and then fed into an air jet mill for ultra-fine grinding. Powder with a particle size distribution D90 less than 10 μm was collected and sealed to obtain micronized bioactive calcium carbonate buffer C.

[0031] Preparation Example 4: This preparation example provides a yellow mustard powder that retains enzyme activity, comprising the following steps: Organic yellow mustard seeds were frozen at -18℃ for 24 hours. After being taken out, they were immediately sent to an ultra-micro pulverizer with a jacketed cooling device for grinding. The discharge temperature was controlled not to exceed 30℃ to prevent the black mustard enzyme from being deactivated. The resulting powder was passed through an 80-mesh sieve, the sieve material was collected, vacuum-packed and stored in the dark to obtain active yellow mustard micro powder.

[0032] Preparation Example 5: This preparation example provides a ginger extract containing natural protease, comprising the following steps: Fresh organic ginger was washed and mixed with deionized water at a mass ratio of 1:0.5. The mixture was then wet-milled using a colloid mill until a uniform slurry was formed. The resulting slurry was centrifuged and filtered through a 200-mesh filter cloth, and the filtrate was collected. The filtrate was allowed to stand at 4°C for 4 hours. After insoluble substances such as starch settled, the supernatant was collected to obtain the organic ginger protease extract, which was prepared and used immediately.

[0033] Preparation Example 6: This preparation example provides an emulsifying active medium with a preferred ratio, comprising the following steps: By weight, 100 parts of organic rapeseed oil, 7 parts of active yellow mustard powder from Preparation Example 4, 4 parts of calcium carbonate buffer A from Preparation Example 1, 5 parts of organic ginger protease extract from Preparation Example 5, and 2 parts of organic rice wine were sequentially added to a high-shear emulsification tank equipped with a jacketed cooling device. The cooling water was turned on, and the material temperature was controlled to be no higher than 35°C. The high-shear emulsifier was started and sheared at 5000 rpm for 12 minutes to obtain pH-responsive bio-emulsifying active medium I.

[0034] Preparation Example 7: This preparation example provides an emulsifying active medium with a low boundary ratio, comprising the following steps: By weight, 100 parts of organic rapeseed oil, 6 parts of active yellow mustard powder from Preparation Example 4, 3 parts of calcium carbonate buffer B from Preparation Example 2, 4 parts of organic ginger protease extract from Preparation Example 5, and 1.5 parts of organic rice wine were sequentially added to a high-shear emulsification tank equipped with a jacketed cooling device. The cooling water was turned on, and the material temperature was controlled to not exceed 35°C. The high-shear emulsifier was started and sheared at 4500 rpm for 10 minutes to prepare pH-responsive bio-emulsifying active medium II.

[0035] Preparation Example 8: This preparation example provides an emulsifying active medium with a high boundary ratio, comprising the following steps: By weight, 100 parts of organic rapeseed oil, 8 parts of active yellow mustard powder from Preparation Example 4, 5 parts of calcium carbonate buffer C from Preparation Example 3, 6 parts of organic ginger protease extract from Preparation Example 5, and 2.5 parts of organic rice wine were sequentially added to a high-shear emulsification tank equipped with a jacketed cooling device. The cooling water was turned on, and the material temperature was controlled to be no higher than 35°C. The high-shear emulsifier was started and sheared at 5500 rpm for 15 minutes to prepare pH-responsive bio-emulsifying active medium III.

[0036] Example 1:

[0037] This embodiment provides a production process for organic red oil broad bean paste, which specifically includes the following steps: S1. Preparation of Sweet Broad Beans: Take 100 parts by weight of organic broad beans, soak them in water for 20 hours until fully hydrated, then remove the shells. Steam the shelled broad beans at 100℃ and normal pressure for 18 minutes until fully cooked, and cool to 36℃. Evenly mix in 0.4 parts by weight of Aspergillus oryzae spore powder, transfer to a fermentation room, and cultivate at 30℃ and 92% relative humidity for 46 hours to obtain the fermentation starter. Add 85 parts by weight of 12% warm salt water to the obtained fermentation starter, and place it in a 42℃ constant temperature fermentation tank for 5 days to obtain sweet broad beans.

[0038] S2. Preparation of chili pepper embryos: Take 110 parts by weight of organic fresh chili peppers, wash and drain them, then chop them into 0.6cm square pieces, add 14.3 parts by weight of sodium chloride, mix well, and marinate in a sealed container for 4 days to obtain low-salt chili pepper embryos.

[0039] S3. Mixed Fermentation: Mix all the sweet petals obtained in step 1 with all the chili embryos obtained in step 2 evenly. Add 35 parts by weight of "pH-responsive bio-emulsifying active medium I" prepared in Preparation Example 6 to the mixture. Mix in a low-speed mixer for 8 minutes to ensure that the medium is evenly dispersed in the mash. Then, put the mixture into a fermentation tank.

[0040] S4. Dynamic Fermentation and Maturation: Place the fermentation jar in a temperature-controlled fermentation room. In the first stage (days 1-15), control the ambient temperature at 18℃. In the second stage (days 16-90), control the ambient temperature at 28℃, and stir the fermented mash once a day during this period. In the third stage (days 91-180), move it outdoors for exposure to sunlight and dew at room temperature, and stir it once every 3 days until fermentation is complete.

[0041] S5. Finished Product Preparation: The fermented soybean paste is ground into a fine powder using a colloid mill, then pasteurized for 25 seconds at 85°C using a plate heat exchanger, and finally filled and sealed in a sterile environment.

[0042] Example 2:

[0043] This embodiment provides a production process for organic red oil broad bean paste, which specifically includes the following steps: S1. Preparation of Sweet Broad Beans: Take 100 parts by weight of organic broad beans, soak them in water for 18 hours, and then remove the shells. Steam the shelled broad beans at 100℃ and normal pressure for 15 minutes, cool them to 35℃, and evenly mix in 0.3 parts by weight of Aspergillus oryzae spore powder. Cultivate them at 28℃ and 90% relative humidity for 44 hours to obtain koji. Add 80 parts by weight of 12% warm salt water to the koji and keep it at 40℃ for 4 days to ferment, thus obtaining sweet broad beans.

[0044] S2. Preparation of chili embryos: Take 100 parts by weight of organic fresh chili peppers, wash and drain them, then chop them into 0.8cm square pieces, add 12 parts by weight of sodium chloride, mix well, and marinate in a sealed container for 3 days to obtain low-salt chili embryos.

[0045] S3. Mixed Fermentation: Mix all the sweet petals obtained in step 1 with all the chili embryos obtained in step 2 evenly. Add 30 parts by weight of "pH-responsive bio-emulsifying active medium II" prepared in Preparation Example 7 to the mixture. Mix in a low-speed mixer for 5 minutes to ensure that the medium is evenly dispersed in the mash. Then, put the mixture into a fermentation tank.

[0046] S4. Dynamic Fermentation and Maturation: Place the fermentation jar in a temperature-controlled fermentation room. In the first stage (days 1-15), control the ambient temperature at 15℃. In the second stage (days 16-90), control the ambient temperature at 25℃, and stir the fermented mash once a day during this period. In the third stage (days 91-180), move it outdoors for exposure to sunlight and dew at room temperature, and stir it once every 3 days until fermentation is complete.

[0047] S5. Finished product preparation: The fermented soybean paste is ground into a fine powder using a colloid mill, then pasteurized for 30 seconds at 82°C using a plate heat exchanger, and finally filled and sealed in a sterile environment.

[0048] Example 3:

[0049] This embodiment provides a production process for organic red oil broad bean paste, which specifically includes the following steps: S1. Preparation of Sweet Broad Beans: Take 100 parts by weight of organic broad beans, soak them in water for 24 hours, and then remove the shells. Steam the shelled broad beans at 100℃ and normal pressure for 20 minutes, and then cool them to 38℃. Evenly mix in 0.5 parts by weight of Aspergillus oryzae spore powder, and incubate at 32℃ and 95% relative humidity for 48 hours to obtain koji. Add 90 parts by weight of 12% warm salt water to the koji, and ferment at 45℃ for 6 days to obtain sweet broad beans.

[0050] S2. Preparation of chili embryos: Take 120 parts by weight of organic fresh chili peppers, wash and drain them, then chop them into 0.5cm square pieces. Add 16.8 parts by weight of sodium chloride, mix well, and marinate in a sealed container for 5 days to obtain low-salt chili embryos.

[0051] S3. Mixed fermentation: Mix all the sweet petals obtained in step 1 with all the chili embryos obtained in step 2 evenly. Add 40 parts by weight of "pH-responsive bio-emulsifying active medium III" prepared in preparation example 8 to the mixture. Mix in a low-speed mixer for 10 minutes to ensure that the medium is evenly dispersed in the mash. Put the mixture into a fermentation tank.

[0052] S4. Dynamic Fermentation and Maturation: Place the fermentation jar in a temperature-controlled fermentation room. In the first stage (days 1-15), control the ambient temperature at 20℃. In the second stage (days 16-90), control the ambient temperature at 30℃, and stir the fermented mash once a day during this period. In the third stage (days 91-180), move it outdoors for normal temperature sun exposure and night dew exposure, and stir it once every 3 days until the fermentation is completed.

[0053] S5. Finished Product Preparation: The fermented soybean paste is ground into a fine powder using a colloid mill, then pasteurized for 20 seconds at 85°C using a plate heat exchanger, and finally filled and sealed in a sterile environment.

[0054] Comparative Example 1: This comparative example simulates the traditional high-salt post-oiling process. Compared with Example 1, the differences are: the amount of sodium chloride used in the preparation of chili embryos is increased to 18 parts by weight; no pH-responsive bio-emulsifying active medium is added during mixed fermentation; after 180 days of fermentation, 35 parts by weight of heated rapeseed oil are poured into the mature soy sauce mash and mixed evenly, and the remaining steps are the same.

[0055] Comparative Example 2: The difference from Example 1 is that the pH-responsive bio-emulsifying active medium used was prepared without the addition of micronized bioactive calcium carbonate buffer, while the other steps were the same.

[0056] Comparative Example 3: Compared to Example 1, the difference lies in that: in the mixed fermentation step, the pre-prepared pH-responsive bio-emulsifying active medium is not used. Equal amounts of rapeseed oil, active yellow mustard powder, calcium carbonate buffer A, organic ginger protease extract, and organic rice wine are directly and sequentially added to the fermented mash and mixed using ordinary stirring. All other steps are the same.

[0057] Comparative Example 4: The difference from Example 1 is that the pH-responsive bio-emulsifying active medium used was prepared without the addition of active yellow mustard powder, while all other aspects are the same.

[0058] Test Example 1: Experimental objective: To verify the quality effect of each sample by measuring and comparing the key quality indicators of the final product.

[0059] Experimental steps: The final products of Examples 1, 2, 3 and Comparative Examples 1, 2, 3 and 4 were tested, with 3 parallel samples in each group; Oil separation rate determination: Accurately weigh 20.0g of sauce sample into a 50mL centrifuge tube, centrifuge at 3000rpm for 15 minutes, collect and weigh the mass of the free oil separated in the upper layer, and calculate the oil separation rate: Oil separation rate (%) = (mass of free oil / total mass of sample) × 100%; Texture analysis: The sauce sample was subjected to TPA testing using a TA.XT plus texture analyzer with a P / 36R probe. Test parameters were: pre-test velocity 2.0 mm / s, test velocity 1.0 mm / s, post-test velocity 2.0 mm / s, compression degree 40%, trigger force 5 g. Hardness and cohesiveness data were recorded.

[0060] Microbial counting: Each group of samples was stored in a 30℃ incubator for 30 days. After sampling, 10... -1 Serial dilutions were inoculated using the pour plate method. Total bacterial count was performed on PCA medium at 37°C for 48 hours; molds and yeasts were counted on PDA medium at 28°C for 72 hours. Results are expressed as CFU / g.

[0061] The experimental data are shown in Table 1: Table 1: Comparison of Main Quality Indicators of Finished Products in Each Group

[0062] in conclusion: As shown in Table 1, the oil separation rate is an indicator for evaluating the quality stability of red chili bean paste. The oil separation rates of Examples 1, 2, and 3 are all lower than those of all comparative examples (except for Comparative Example 4). Among them, the oil separation rate of Example 1 is only 1.6%. During fermentation, calcium ions released cross-link with pectin molecules in chili peppers, forming a three-dimensional gel network structure within the product system. This network physically fixes the oil droplets in the paste, thereby effectively inhibiting the floating and separation of oil. The oil separation rate of Comparative Example 1 is as high as 18.5%, indicating that the later oil-dripping method cannot form a stable oil-paste bond. The oil separation rates of Comparative Examples 2 and 3 are also higher than those of Examples 1, proving that the presence of calcium ions and the pre-emulsified dispersion of oil are conditions for the formation of an efficient gel network.

[0063] The cohesive values ​​(0.79-0.84) of Examples 1, 2, and 3 were higher than those of the comparative example, indicating a more compact and homogeneous internal structure. High cohesiveness means that the product is less prone to oil, water, and solid phase separation, resulting in a finer and more stable texture. After accelerated storage, the total bacterial count of Examples 1, 2, and 3 was below 100 CFU / g. Comparative Example 4, which removed the active yellow mustard powder from its formulation, had a high total bacterial count of 2.4 × 10⁻⁶. 3 The CFU / g count, compared to the low colony count in the example group, demonstrates that the active substances released by the active yellow mustard powder during fermentation and storage have an effective bioinhibitory effect, improving the shelf-life stability of the product.

[0064] Test Example 2: Experimental objective: To quantitatively evaluate the physical fixation ability of the final product on oils under simulated long-term storage conditions through an accelerated storage experiment at a constant temperature.

[0065] Experimental steps: Take the final products from Examples 1, 2, and 3, and Comparative Examples 1, 2, and 3, with 3 parallel samples in each group. Place 50.0g of sample into a graduated 100mL glass graduated cylinder, compact it, and record the initial material level. Place all cylinders in a 50℃ constant temperature incubator and remove them on days 7, 15, and 30, respectively, and record the thickness (mm) of the oil layer precipitated at the top of the cylinder.

[0066] The experimental data are shown in Table 2: Table 2: Data on the variation of oil layer thickness in each group under isothermal accelerated storage conditions

[0067] in conclusion: As shown in Table 2, under constant temperature conditions of 50°C, the oil layer thickness of Examples 1, 2, and 3 after 30 days of storage at 50°C was lower than that of all comparative examples. The oil layer thickness of Example 1 was only 0.5 mm on day 30, while that of Comparative Example 1, which used a traditional post-oiling process, was as high as 11.3 mm. This order-of-magnitude difference demonstrates that the internal structure formed by this technical solution has a strong physical binding ability on the oil.

[0068] This binding ability originates from the cross-linking of calcium ions released during fermentation, triggered by a decrease in pH, with the pectin in the chili pepper, thereby constructing a three-dimensional gel network in situ within the sauce matrix. The high-temperature environment of 50°C reduces the viscosity of the oil phase and intensifies the Brownian motion of molecules. The stability of the product under these conditions demonstrates the effectiveness and robustness of this gel network structure.

[0069] The rapid oil separation in Comparative Example 1 demonstrates that simple physical mixing cannot overcome the interfacial tension between the oil and water phases. Without structural support, the oil will inevitably float due to the density difference. The results of Comparative Example 2 isolate the effect of calcium ions, proving that even with the presence of emulsifiers and pectin, without calcium ions as crosslinking agents, an effective gel network cannot be formed, and the long-term stability of the product cannot be guaranteed. The stability of Comparative Example 3 is worse than that of the examples, which illustrates the necessity of the pre-emulsification step: only by pre-dispersing the oil into tiny, uniform droplets can the subsequently formed gel network effectively capture and fix it; otherwise, large oil droplets will damage the integrity of the network or escape from the network pores.

[0070] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An organic red oil bean sauce, characterized by, The emulsification active medium comprises the following components by mass fraction: Organic rapeseed oil: 100 parts; Active mustard powder: 6-8 parts; Calcium carbonate buffer: 3-5 parts; Organic ginger protease extract: 4-6 parts; Organic rice wine: 1.5-2.5 parts.

2. The organic red oil bean sauce according to claim 1, characterized in that, The calcium carbonate buffer is a powder obtained by subjecting a shell raw material to heat treatment at 250-300℃ and then performing ultrafine grinding, and the particle size distribution D90 is less than 10μm.

3. The organic red oil bean sauce according to claim 1, characterized in that, The active mustard powder is obtained by low-temperature grinding of organic mustard seeds under the condition that the material temperature is not higher than 30℃.

4. The production process of organic red oil soybean, applied to the organic red oil soybean of any one of claims 1-3, characterized in that, The method comprises the following steps: S1. Organic broad beans are subjected to steaming and curing treatment, and after cooling, Aspergillus oryzae is inoculated for koji making, and then the obtained koji is mixed with brine for incubation and fermentation to obtain sweet broad bean; S2. Organic fresh chili peppers are chopped and mixed with sodium chloride for pickling to obtain low-salt chili pepper embryos; S3. The obtained sweet broad bean and the obtained low-salt chili pepper embryo are mixed, and an emulsification active medium is added to the mixture, and the mixture is uniformly mixed to obtain sauce mash; S4. The obtained sauce mash is subjected to staged temperature control fermentation and normal temperature sun-curing; S5. The fermented and cured material is ground and subjected to sterilization treatment to obtain organic red oil broad bean products.

5. The process for producing organic red oil bean according to claim 4, characterized in that, In step S1, the preparation steps of the sweet broad bean further comprise: The organic broad beans are steamed for 15-20 minutes, and after cooling to 35-38℃, 0.3-0.5 parts of Aspergillus oryzae by mass per 100 parts of broad beans is added for koji making, and the koji making conditions are temperature 28-32℃, relative humidity 90-95%, and culture time 44-48 hours; 80-90 parts of brine with a concentration of 12% is added to the obtained koji, and incubation and fermentation are carried out at 40-45℃ for 4-6 days to obtain the sweet broad bean.

6. The process as claimed in claim 4, wherein, In step S2, the preparation steps of the low-salt chili pepper embryo further comprise: The amount of the organic fresh chili pepper is 100-120 parts by mass based on the initial 100 parts of organic broad beans, and the amount of sodium chloride is 12-16.8 parts by mass; The size of the chopped organic fresh chili pepper is 0.5-0.8 cm, and the pickling time of the mixture of the sweet broad bean and the obtained low-salt chili pepper embryo is 3-5 days.

7. The process as claimed in claim 4, wherein, In step S3, the amount of the emulsification active medium added is 30-40 parts by mass, and the mixing time is 5-10 minutes.

8. The process as claimed in claim 4, wherein, In step S4, the staged temperature control fermentation further comprises: First stage: fermentation at 15-20℃ for 15 days; Second stage: fermentation at 25-30℃, and daily stirring is carried out during the fermentation; Third stage: moving to outdoor for normal temperature sun-curing and night exposure, and stirring is carried out every 3 days.

9. The process as claimed in claim 4, wherein, In step S5, the grinding is carried out by a colloid mill; The sterilization treatment is carried out by instantaneous pasteurization through a plate heat exchanger, and the sterilization conditions are temperature 82-85℃ and time 20-30 seconds.

10. The process as claimed in claim 4, wherein, In step S3, the mixing of the obtained sweet broad bean and the obtained low-salt chili pepper embryo is carried out by low-speed stirring, which is used to ensure uniform dispersion of the emulsification active medium in the sauce mash while maintaining the emulsification structure.

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