Pickled pepper flavor slow release-based vinasse bittern and preparation method thereof

Abstract

The invention relates to pickled pepper flavor slow release-based vinasse bittern and a preparation method thereof, and relates to the technical field of composite flavor vinasse bittern processing.The preparation method comprises the steps that beeswax, monoglyceride and water are mixed for the first time to obtain a first mixed system, the first mixed system and a pickled pepper extract are mixed for the second time to obtain a second mixed system, and the second mixed system is mixed for the second time to obtain the pickled pepper flavor slow release-based vinasse bittern. The second mixed system is subjected to freeze drying, a pickled pepper flavor carrier is obtained, and based on the total mass of beeswax, monoglyceride and water as 100%, the content of beeswax is 5-15%, the content of monoglyceride is 3-8%, and the content of water is 77-92%; and mixing and stirring the aged vinasse and the pickled pepper flavor carrier according to the mass ratio of (1-2): 1 to obtain the pickled pepper vinasse marinade. The pickled pepper vinasse marinade prepared by the invention simultaneously has pickled pepper lactic acid faint scent and aging vinasse fragrance, and is clear, harmonious and stably fused in flavor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of composite flavoring dregs liquor processing, in particular to a dregs liquor based on slow-release of pickled pepper flavor and a preparation method thereof. BACKGROUND

[0002] Dregs liquor, also known as dregs oil, is a kind of transparent and clear dregs liquor with no precipitate, which is prepared by extracting dregs juice with rich aroma from aged dregs by scientific methods and then adding in spicy seasoning. The dregs liquor highlights the aroma of aged dregs and has moderate salty and fresh taste, which is suitable for both meat and vegetable dipping and cooking. Traditional dregs liquor relies on the fermentation of dregs and spices (such as fennel and Sichuan pepper) and has wine aroma as the main flavor, which lacks layers. Therefore, in order to meet the modern consumer demand and improve product competitiveness, it is necessary to continuously optimize the flavor of dregs liquor. The addition of pickled pepper introduces the complex flavor of sour, hot and fresh, and the organic acids (such as lactic acid and acetic acid) produced by lactic acid fermentation and ester compounds (such as ethyl lactate) in dregs liquor cooperate to form a more complex flavor matrix. Meanwhile, pickled pepper is rich in capsaicin, vitamin C and trace elements such as zinc and selenium, which can improve the nutritional value of dregs liquor. The existing technology introduces the flavor of pickled pepper into dregs liquor by simple mixing or co-fermentation of pickled pepper and dregs, but these methods have the following inherent defects: 1) long-term co-fermentation leads to the covering and assimilation of the fresh and refreshing sour aroma produced by the unique lactic acid bacteria fermentation of pickled pepper by the strong ethanol fermentation system and esters, resulting in the loss of its signature flavor; 2) the active lactic acid bacteria in pickled pepper compete with yeast and acetic acid bacteria, which may lead to an unstable fermentation system and uncontrollable flavor; 3) the final product has mixed flavor and lacks layers. SUMMARY

[0003] The purpose of the present application is to solve the problem that it is difficult to highlight the unique flavor of pickled pepper and retain the original flavor of aged dregs while making the two flavors harmonious in the prior art. Therefore, a dregs liquor based on slow-release of pickled pepper flavor and a preparation method thereof are proposed. The present application first prepares a pickled pepper flavor carrier with a microcapsule structure by mixing specific food-grade materials with pickled pepper flavor extract in a certain proportion, and then mixes the pickled pepper flavor carrier with aged dregs in a certain proportion to prepare a pickled pepper dregs liquor that can slowly release the lactic acid aroma of pickled pepper at high temperature, has the unique flavor of aged dregs, and has clear, coordinated and stable fusion of flavors.

[0004] In a first aspect, the present application provides a preparation method of a dregs liquor based on slow-release of pickled pepper flavor, which adopts the following technical scheme: the preparation method comprises the following steps: S1, mixing beeswax, monoglyceride and water for the first time to obtain a first mixed system, mixing the first mixed system with the pickled pepper extract for the second time to obtain a second mixed system, and freeze-drying the second mixed system to obtain a pickled pepper flavor carrier, wherein, based on the total mass of the beeswax, monoglyceride and water being 100%, the content of the beeswax is 5-15%, specifically, the content of the beeswax may be, for example, 5%, 10% or 15%, the content of the monoglyceride is 3-8%, specifically, the content of the monoglyceride may be, for example, 3%, 5% or 8%, and the content of the water is 77-92%, specifically, the content of the water may be, for example, 77%, 85% or 92%; S2, mixing the aged liquor and the pickled pepper flavor carrier of step S1 according to a mass ratio of 1-2:1 and stirring to obtain a pickled pepper liquor.

[0005] By the above technical solution, a certain proportion of beeswax, monoglyceride and water are mixed to prepare a microcapsule wall material, water is used as a solvent for beeswax and monoglyceride, the hydrophobicity of beeswax can resist the penetration of alcohol / ester to a certain extent, and the use of beeswax and monoglyceride in combination can regulate the melting point of the microcapsule wall material, so that the melting point of the microcapsule wall material reaches a high temperature state, the pickled pepper extract is mixed with the first mixed system (microcapsule wall material), the pickled pepper extract is used as a microcapsule core material and is coated in the microcapsule wall material prepared by mixing beeswax, monoglyceride and water, then the microcapsule (pickled pepper flavor carrier) is mixed with the aged liquor, and the pickled pepper flavor carrier in the prepared pickled pepper liquor will not be released at room temperature, only when the pickled pepper liquor is treated at high temperature such as steaming, coking, boiling, frying, etc., the pickled pepper flavor carrier in the pickled pepper liquor will slowly release the unique aroma of pickled pepper, and the aroma of pickled pepper is fused with the flavor of the aged liquor.

[0006] Based on the total mass of the beeswax, monoglyceride and water being 100%, when the content of the beeswax is less than 5% and the content of the monoglyceride is more than 8%, the excess monoglyceride will destroy the gel network structure formed by beeswax, resulting in that the oil phase cannot be effectively bound, and the microcapsule wall material is unstable, when the content of the beeswax is more than 15% and the content of the monoglyceride is less than 3%, the beeswax forms an excessively dense crystal network, resulting in that the viscosity of the system increases dramatically, the monoglyceride is insufficiently emulsified, the binding force of the oil phase is weakened, and the microcapsule wall material is not easy to disintegrate at high temperature, so that the pickled pepper flavor carrier is difficult to release. If the mass ratio of the aged liquor to the pickled pepper flavor carrier of step S1 is not within the range of 1-2:1, the aroma of pickled pepper lactic acid after fusion will not be coordinated with the flavor of the aged liquor when the pickled pepper liquor is treated at high temperature such as steaming, coking, boiling, frying, etc.

[0007] In a specific embodiment of the preparation method described in this application, in step S2, the mass ratio of the aged lees to the pickled pepper flavor carrier can be 1:1, 1.5:1 or 2:1; in a preferred case, the mass ratio of the aged lees to the pickled pepper flavor carrier is 1~1.5:1.

[0008] Optionally, based on the mass of the first mixture system as 100%, the content of the pickled pepper extract is 15-25%, specifically, the content of the pickled pepper extract can be 15%, 20% or 25%.

[0009] With the above technical solution, when the content of the pickled pepper extract is less than 15%, the flavor intensity of the lactic acid aroma of the pickled pepper is insufficient when the pickled pepper lees are treated at high temperatures such as steaming, braising, soup making, and stir-frying. The low concentration of pickled pepper extract cannot balance the esters in the lees, resulting in poor flavor integration. When the content of the pickled pepper extract is higher than 25%, the structure of the pickled pepper flavor carrier is unstable, and the first mixing system (microcapsule wall material) is prone to breakage. When the pickled pepper lees are treated at high temperatures such as steaming, braising, soup making, and stir-frying, the release of the pickled pepper flavor carrier is prone to get out of control, which leads to the destruction of flavor coordination, mixed flavors, and lack of layering.

[0010] Optionally, the pickled pepper extract is prepared from pickled peppers using extraction technology. The preparation method of the pickled peppers involves inoculating a mixed inoculum containing *Lactobacillus plantarum* 1Y-35 and *Saccharomyces rouxii* into a sterilized fermentation broth containing chili peppers for fermentation to obtain pickled peppers. In this paper, the selected chili peppers are Yunnan chili peppers, such as the small red chili pepper and the Erjingtiao chili pepper variety.

[0011] Through the above technical solutions, *Lactobacillus plantarum* 1Y-35 can rapidly produce acid (mainly lactic acid) and decompose proteins and carbohydrates in chili peppers, releasing free amino acids (such as glutamic acid) and short-chain fatty acids, thus enhancing the umami and nutritional quality of pickled peppers. *Saccharomyces rutile* is a microorganism that produces flavor during the traditional production of soybean paste and soy sauce. It is highly salt-tolerant, produces alcohols, sugar alcohols, and furanones, and reacts with the metabolites of lactic acid koji, facilitating aroma formation. Simultaneously, it can convert glutaminase into substrate to generate glutamic acid, enhancing umami flavor. It plays a crucial role in the production of aroma components during the post-fermentation ripening stage. By synergistically combining *Saccharomyces rutile* and *Lactobacillus plantarum*, pyruvate produced by *Saccharomyces rutile* from sugar decomposition is converted into acetic acid / butyric acid by *Lactobacillus plantarum* 1Y-35, further synthesizing flavor esters and enhancing the unique flavor of pickled peppers.

[0012] Further optionally, the ratio of the number of live Lactobacillus plantarum 1Y-35 to the number of live Saccharomyces rouxii is 2 to 3:1, for example, 2:1, 2.5:1 or 3:1.

[0013] With the above technical solution, when the ratio of live Lactobacillus plantarum 1Y-35 to Saccharomyces rouxii is less than 2:1, the proportion of yeast is too high, resulting in excessive alcohol production and an overly strong alcoholic flavor. When the ratio of live Lactobacillus plantarum 1Y-35 to Saccharomyces rouxii is greater than 3:1, the proportion of lactic acid bacteria is too high, resulting in a sharp sour taste that masks the original flavor of chili peppers.

[0014] In a specific embodiment of the preparation method described in this application, the mixed bacterial agent is prepared as follows: Lactobacillus plantarum 1Y-35, activated for 15 h in MRS liquid medium, is inoculated into 100 mL of MRS liquid medium at a 10% (v / v) inoculation rate. The medium is then incubated at 37 ℃ for 15 h, centrifuged at 8000 rpm for 20 min to precipitate the bacterial cells. After washing the bacterial cells four times with sterile deionized water, sterile deionized water and *Saccharomyces rouxii* are added to the bacterial cells to prepare a concentration of 10%. 7 A mixed bacterial agent was obtained by preparing a bacterial suspension with a CFU / mL concentration of Lactobacillus plantarum 1Y-35 and Saccharomyces rouxii in a ratio of 2 to 3:1.

[0015] In a specific embodiment, the fermentation liquid includes 1% rock sugar, 8% salt, and the remainder is water.

[0016] Alternatively, the ratio of the mixed microbial agent, chili pepper, and fermentation liquid is 1 mL: 25~35 g: 80~100 mL, for example, the ratio of the mixed microbial agent, chili pepper, and fermentation liquid is 1 mL: 25 g: 100 mL, 1 mL: 30 g: 80 mL, 1 mL: 35 g: 100 mL, or 1 mL: 25 g: 80 mL.

[0017] By controlling the ratio of mixed microbial agents, chili peppers, and fermentation liquid within a certain range through the above technical solution, the pickled peppers prepared in this way have a more lasting sour and fragrant flavor. When the pickled peppers prepared using this pickled pepper are steamed, stir-fried, used in soups, or cooked at high temperatures, the flavor carriers of the pickled peppers in the pickled pepper brine will slowly release the unique aroma of the pickled peppers and blend with the flavor of the aged lees in the pickled pepper brine. The blended flavor of the pickled pepper brine is clearer, more harmonious, and more stable.

[0018] In a specific embodiment, the preparation process of the pickled pepper extract is as follows: pickled peppers are dried at 60~80 ℃ until the moisture content is ≤10%, and then pulverized to 50~80 mesh to obtain pickled pepper powder. Ethanol (95%) and propylene glycol are mixed at a volume ratio of 1:1 to obtain a mixed solvent. Then, the pickled pepper powder and the mixed solvent are mixed at a mass ratio of 1:2~4, and stirred at a constant temperature of 60~80 ℃ for 4~8 h. The ethanol is recovered by vacuum distillation (vacuum degree of 0.08~0.1 MPa, temperature of 40~60 ℃) to obtain the pickled pepper extract.

[0019] Optionally, before preparing pickled pepper extract using extraction technology, the pickled peppers are first mixed with fermentation juice to obtain pickled pepper slurry. Then, the pickled pepper slurry is subjected to vacuum low-temperature concentration. The conditions for vacuum low-temperature concentration are: temperature 40~50 ℃, vacuum degree -0.085~-0.098 MPa. The fermentation juice is obtained by filtering chili peppers through natural fermentation. The fermentation juice contains the unique lactic acid aroma produced by the natural fermentation of chili peppers. Blending the unique aroma of pickled peppers with the unique lactic acid aroma of the fermentation juice enhances the complexity of the lactic acid aroma. Furthermore, vacuum low-temperature concentration technology further enriches the pickled peppers with lactic acid, organic acids, volatile aroma substances, and capsaicin.

[0020] In a specific implementation, the fermented juice is obtained by filtering chili peppers using a natural fermentation method. The specific process is as follows: Select fresh, undamaged Yunnan chili peppers (such as small red chili peppers, Erjingtiao chili peppers, etc.), ensuring that their surface is free of mold and that they are at a moderate maturity (ideally fully red or a mixture of red and green); Additives: A small amount of salt (2-5% of the weight of the pickled peppers), garlic cloves, ginger slices, or spices (such as Sichuan peppercorns, star anise) can be added to adjust the flavor; Environment: Place in a cool, ventilated place (temperature 15-25 ℃), avoiding direct sunlight; Fermentation process: Pack the pickled peppers and additives into a container in the correct proportions, compact them, and seal them (the container can be covered with gauze or plastic film, but ventilation holes must be left); The natural fermentation cycle is usually 7-30 days, depending on the temperature, chili pepper variety, and salinity. In the initial stage of fermentation (the first 3 days), the lid needs to be opened daily to release gas and prevent the container from bulging; the frequency of operation can be reduced in the later stages. When the pickled peppers turn darker in color, have a distinct sour taste, and no off-odors, fermentation is complete. At this point, the liquid portion is the fermentation juice. Juice separation: Filter the fermented mixture through gauze or a filter to separate the solid (pickled peppers) from the liquid (fermentation juice). The fermentation juice needs to be refrigerated (below 4 ℃) to delay spoilage.

[0021] Optionally, in step S1, the temperature of the first mixing is 70~80 ℃, and the temperature of the second mixing is 60~70 ℃.

[0022] By controlling the temperature of the first mixing at 70~80 ℃, the microcapsule wall material (beeswax / monoglyceride / water) can be completely melted and efficiently emulsified to establish a stable matrix. Controlling the temperature of the second mixing at 60~70 ℃ can maintain the viscoelastic state of the wall material to encapsulate the core material, while avoiding the thermal decomposition of the pickled pepper extract.

[0023] Optionally, in step S2, the aged lees and the pickled pepper flavor carrier described in step S1 are mixed at a mass ratio of 1~2:1 and stirred at 45~55℃. Then, seasonings and stabilizers are added to the stirred system and stirred to obtain lees brine. The lees brine is sterilized through a sterile filter membrane to obtain pickled pepper lees brine, wherein the stabilizer is xanthan gum.

[0024] By using the above technical solution, the mixing temperature of aged lees and pickled pepper flavor carrier is controlled at 45~55℃, which can make the two mix more thoroughly and avoid the decomposition of pickled pepper flavor carrier. At the same time, sterilization is replaced by high-temperature sterilization by using sterilizing filter membrane to avoid the decomposition of pickled pepper flavor carrier.

[0025] In a specific embodiment, the pore size of the sterilizing filter membrane is ≤0.22 μm, and the seasoning is salt and trehalose.

[0026] Further optionally, the xanthan gum content is 0.05-0.1% based on the mass of the stirred system as 100%, for example, 0.05%, 0.08% or 0.1%.

[0027] Secondly, this application provides a pickled pepper brine prepared according to the above-described method for preparing brine based on the sustained release of pickled pepper flavor.

[0028] In summary, this application includes at least one of the following beneficial technical effects: 1. The preparation method described in this application firstly mixes beeswax, monoglycerides and water in a certain proportion to form a microcapsule wall material. The hydrophobicity of beeswax can resist the penetration of alcohol / ester to a certain extent. Beeswax and monoglycerides are used in combination to regulate the melting point of the microcapsule wall material. Pickled pepper extract is used as the core material of the microcapsule and is encapsulated in the microcapsule wall material to form a stable pickled pepper flavor unit. Then, the pickled pepper flavor carrier is mixed with aged lees. This preparation method actively and controllably realizes the fusion of flavors, which can effectively promote the exchange and fusion of the fresh lactic acid aroma of pickled pepper and the mellow aroma of aged lees, and can retain the characteristic aromas of both to the maximum extent without being destroyed. 2. The pickled pepper flavor carrier in the pickled pepper lees brine prepared by the preparation method described in this application will not be released at room temperature. Only when the pickled pepper lees brine is steamed, stir-fried, used in soups, or cooked at high temperatures will the pickled pepper flavor carrier in the pickled pepper lees brine slowly release the unique aroma of pickled peppers and blend with the flavor of the aged lees in the pickled pepper lees brine. The blended pickled pepper lees brine has a clear, harmonious and stable flavor. Detailed Implementation

[0029] The present application will be further described in detail below with reference to specific embodiments.

[0030] The following examples further illustrate the pickled pepper-based slow-release brine and its preparation method described in this application. These examples are implemented based on the technical solution of this application, providing detailed implementation methods and specific operating procedures; however, the scope of protection of this application is not limited to the following examples.

[0031] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods in the art. Unless otherwise specified, the experimental materials used in the following embodiments are commercially available.

[0032] Beeswax: purchased from Shanghai Shifeng Biotechnology Co., Ltd.; Monoglycerides: Shanghai Aladdin Biochemical Technology Co., Ltd.; Rhus oryzae: Wuhan Gray Algae Biotechnology Co., Ltd.; Lactobacillus plantarum 1Y-35 has been published in "Luo Lirong. Construction of Lactic Acid Bacteria Fusion and Evaluation of Fermentation Performance of Pickled Peppers [D]. Guizhou University, 2023."; MRS liquid culture medium: 10 g peptone, 10 g beef extract, 5 g yeast extract, 20 g glucose, 5 g sodium acetate, 2 g diammonium citrate, 1 mL Tween-80, 42 g K2HPO4, 0.25 g manganese sulfate, 0.58 g magnesium sulfate, 18 g agar, 1000 mL distilled water, pH (6.2-6.6), sterilized at 121 ℃ for 20 min; Preparation of aged lees: The lees are prepared using traditional techniques and then aged in sealed jars for 36 months to obtain aged lees; Preparation of fermentation juice: Select fresh, undamaged, and moderately ripe Yunnan millet peppers. Auxiliary ingredients: 3% salt by weight of millet peppers, a small amount of garlic cloves, ginger slices, Sichuan peppercorns, and star anise. Put the auxiliary ingredients and Yunnan millet peppers into a container, press them down, and seal it (leave a ventilator). Place it in a cool, ventilated place at 25 ℃ for fermentation for 20 days. In the early stage of fermentation (the first 3 days), the lid needs to be opened every day to release gas to prevent the container from bulging. The frequency of operation can be reduced in the later stage. When the pickled peppers turn darker in color, have a distinct sour taste, and no off-odors, fermentation is complete. Filter the fermented mixture through a filter to separate the solid (pickled peppers) from the liquid (fermentation juice). At this time, the liquid part is the fermentation juice.

[0033] Preparation Examples 1-6 illustrate the preparation of pickled pepper extract. Preparation Example 1 (1) At a 10% (v / v) inoculation rate, *Lactobacillus plantarum* 1Y-35, activated in MRS liquid medium for 15 h, was inoculated into 100 mL of MRS liquid medium. The medium was incubated at 37 ℃ for 15 h, centrifuged at 8000 rpm for 20 min to precipitate the bacterial cells. After washing the cells four times with sterile deionized water, sterile deionized water and *Saccharomyces rouxii* were added to the cells to prepare a 10% concentration. 7 A mixed bacterial agent was obtained by preparing a bacterial suspension with CFU / mL, in which the ratio of viable Lactobacillus plantarum 1Y-35 and Saccharomyces rouxii was 2:1. (2) Inoculate 1 mL of mixed bacterial agent into a sterilized fermentation tank containing 80 mL of fermentation liquid (the remainder being water) containing 1% rock sugar and 8% salt, and 30 g of millet peppers that have undergone sterilization treatment. Seal the tank with a breathable membrane and place it in an environment with a constant temperature of 30℃ for 5 days to obtain pickled peppers. (3) The pickled peppers were dried at 70 °C until the moisture content was 8%, and then pulverized to 80 mesh to obtain pickled pepper powder. Ethanol (95%) and propylene glycol were mixed at a volume ratio of 1:1 to obtain a mixed solvent. The pickled pepper powder and the mixed solvent were then mixed at a mass ratio of 1:3 and stirred at 70 °C for 6 h. The ethanol was recovered by vacuum distillation (vacuum degree of 0.1 MPa, temperature of 50 °C) to obtain pickled pepper extract.

[0034] Preparation Example 2 The preparation method was carried out as in Example 1, except that the ratio of live Lactobacillus plantarum 1Y-35 and Saccharomyces rouxii in the mixed bacterial agent was 3:1.

[0035] Preparation Example 3 The preparation method is the same as in Example 1, except that in step (3), 200 g of pickled peppers and 200 g of fermentation juice are mixed and mashed to obtain pickled pepper slurry. Then, the pickled pepper slurry is vacuum-concentrated at low temperature. The conditions for vacuum-concentration at low temperature are: temperature of 45 ℃ and vacuum degree of -0.090 MPa to obtain pickled pepper concentrated base material. The pickled pepper concentrated base material is pulverized to 80 mesh to obtain pickled pepper powder. Ethanol (95%) and propylene glycol are mixed at a volume ratio of 1:1 to obtain a mixed solvent. Then, the pickled pepper powder and the mixed solvent are mixed at a mass ratio of 1:3 and stirred at a constant temperature of 70 ℃ for 6 h. The ethanol is recovered by vacuum distillation (vacuum degree of 0.1 MPa and temperature of 50 ℃) to obtain pickled pepper extract.

[0036] Preparation Example 4 The preparation method was carried out as in Example 1, except that the ratio of live Lactobacillus plantarum 1Y-35 and Saccharomyces rouxii in the mixed bacterial agent was 1:1.

[0037] Preparation Example 5 The preparation method was carried out as in Example 1, except that the ratio of live Lactobacillus plantarum 1Y-35 and Saccharomyces rouxii in the mixed bacterial agent was 4:1.

[0038] Preparation Example 6 The preparation method is the same as in Example 1, except that in step (2), 0.5 mL of mixed bacterial agent is inoculated into a sterilized fermentation tank containing 80 mL of fermentation liquid (the remainder being water) containing 1% rock sugar and 8% salt, and 30 g of millet peppers that have undergone sterilization treatment.

[0039] Examples 1-6 and Comparative Examples 1-5 describe the preparation of pickled pepper brine. Example 1

[0040] A method for preparing a fermented brine based on the sustained-release flavor of pickled peppers, the method comprising the following steps: S1. Add 30 mg of beeswax and 15 mg of monoglyceride (beeswax content is 10%, monoglyceride content is 5%, water content is 85%) to 275 mg of deionized water, and heat and stir in an 80 ℃ water bath until the beeswax and monoglyceride are fully mixed and dissolved to obtain the first mixture system. Mix the first mixture system with 80 mg of pickled pepper extract from Preparation Example 1 (pickled pepper extract content is 20%) at 70 ℃, homogenize for 7 min, and then freeze dry. Freeze dry under the following conditions: temperature -10 ℃, vacuum degree 2 Pa to obtain the pickled pepper flavor carrier. S2. Mix the aged lees and the pickled pepper flavor carrier mentioned in step S1 at a mass ratio of 1:1 and stir at 50°C. Then add xanthan gum to the stirred system and stir. The amount of xanthan gum added is 0.08%. The lees brine is obtained. The lees brine is sterilized through a microfiltration membrane with a pore size of 0.22 μm and then filled in a sterile environment to obtain pickled pepper lees brine.

[0041] Example 2 The procedure was carried out in accordance with Example 1, except that 80 mg of the pickled pepper extract from Preparation Example 1 was completely replaced with the pickled pepper extract from Preparation Example 2.

[0042] Example 3 The procedure was carried out as described in Example 1, except that 80 mg of the pickled pepper extract from Preparation Example 1 was completely replaced with the pickled pepper extract from Preparation Example 3, i.e.: S1. Add 30 mg of beeswax and 15 mg of monoglyceride (beeswax content is 10%, monoglyceride content is 5%, water content is 85%) to 275 mg of deionized water, and heat and stir in an 80 ℃ water bath until the beeswax and monoglyceride are fully mixed and dissolved to obtain the first mixture system. Mix the first mixture system with 80 mg of pickled pepper extract from Preparation Example 3 (pickled pepper extract content is 20%) at 70 ℃, homogenize for 7 min, and then freeze dry. Freeze dry under the following conditions: temperature -10 ℃, vacuum degree 2 Pa to obtain the pickled pepper flavor carrier. S2. Mix the aged lees and the pickled pepper flavor carrier mentioned in step S1 at a mass ratio of 1:1 and stir at 50°C. Then add xanthan gum to the stirred system and stir. The amount of xanthan gum added is 0.08%. The lees brine is obtained. The lees brine is sterilized through a microfiltration membrane with a pore size of 0.22 μm and then filled in a sterile environment to obtain pickled pepper lees brine.

[0043] Example 4 The procedure was carried out as described in Example 1, except that 80 mg of the pickled pepper extract from Preparation Example 1 was completely replaced with the pickled pepper extract from Preparation Example 4.

[0044] Example 5 The procedure was carried out as described in Example 1, except that 80 mg of the pickled pepper extract from Preparation Example 1 was completely replaced with the pickled pepper extract from Preparation Example 5.

[0045] Example 6 The procedure was carried out as in Example 1, except that 80 mg of the pickled pepper extract from Preparation Example 1 was completely replaced with the pickled pepper extract from Preparation Example 6.

[0046] Comparative Example 1 The process was carried out in accordance with Example 3, except that step S1 was omitted. Instead, the pickled pepper extract from Example 3 was directly mixed with aged lees at a mass ratio of 1:1 and stirred at 50°C. Then, xanthan gum was added to the stirred system and stirred. The amount of xanthan gum added was 0.08%, resulting in a lees brine. The lees brine was sterilized through a microfiltration membrane with a pore size of 0.22 μm and then filled in a sterile environment to obtain pickled pepper lees brine.

[0047] Comparative Example 2 The procedure was carried out as described in Example 1, except that in step S1, 9.6 mg of beeswax and 38.4 mg of monoglyceride (the content of beeswax was 3%, the content of monoglyceride was 12%, and the content of water was 85%) were added to 275 mg of deionized water.

[0048] Comparative Example 3 The procedure was carried out as described in Example 1, except that in step S1, 64 mg of beeswax and 6.4 mg of monoglyceride (the content of beeswax was 20%, the content of monoglyceride was 2%, and the content of water was 78%) were added to 249.6 mg of deionized water.

[0049] Comparative Example 4 The method is implemented in accordance with Example 1, except that in step S2, the aged lees and the pickled pepper flavor carrier are mixed at a mass ratio of 0.5:1 and stirred at 50°C.

[0050] Comparative Example 5 The method is implemented in accordance with Example 1, except that in step S2, the aged lees and the pickled pepper flavor carrier are mixed at a mass ratio of 3:1 and stirred at 50°C.

[0051] Test case Sensory evaluation method: Fifteen experienced evaluators were selected to conduct sensory evaluation. The specific evaluation indicators and scoring standards are as follows. The scores of each product were obtained by calculating the average score of each individual indicator. Aroma: Score 1~5 points. The higher the score, the better the aroma coordination and richness. Umami: Almost no umami: 1 point, weak umami: 2 points, slightly umami: 3 points; medium umami: 4 points; strong umami: 5 points. Pickled pepper aroma: Almost no pickled pepper aroma: 1 point, very weak pickled pepper aroma: 2 points, slightly pickled pepper aroma: 3 points; medium pickled pepper aroma: 4 points; strong pickled pepper aroma: 5 points. Richness of taste: Score 1~5 points. The higher the score, the better the richness of taste. Harmony of taste: Score 1~5 points. The higher the score, the better the harmony of taste. The contents of lactic acid, acetic acid and phenylethanol were determined by gas chromatography.

[0052] The pickled pepper brine prepared in Examples 1-6 and Comparative Examples 1-5 were heated in a 90 °C water bath for 10 min, respectively. Their flavors were then tested using sensory evaluation methods. The test results are shown in Table 1. Table 1

[0053] As can be seen from the results in Table 1, when the temperature is above 80℃, the pickled pepper flavor carrier in the pickled pepper lees brine prepared by the method described in this application will slowly release the unique aroma of pickled peppers and blend with the flavor of aged lees in the pickled pepper lees brine. The blended pickled pepper lees brine has a clear, harmonious and stable flavor.

[0054] The pickled pepper brine prepared in Examples 1-6 and Comparative Examples 1-5 was heated in a 90 °C water bath for 10 min, and then the contents of lactic acid, acetic acid, and phenylethanol were tested. The test results are shown in Table 2. Table 2

[0055] As can be seen from the results in Table 2, when the temperature is above 80℃, the pickled pepper brine prepared by the method described in this application continuously releases volatile substances such as lactic acid, acetic acid, and phenylethanol. The lactic acid content is greater than 3.0 g / L, and the ratio of lactic acid to acetic acid is 1.5~2.5:1, resulting in a well-balanced sour and sour flavor of the pickled peppers. At the same time, the phenylethanol content is greater than 60 mg / L, and the contents of lactic acid, acetic acid, and phenylethanol are relatively balanced, making the flavor of the blended pickled pepper brine clear, harmonious, and stable.

[0056] The embodiments described herein are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Identical components are indicated by the same reference numerals. Therefore, all equivalent changes made to the structure, shape, and principle of this application should be included within the scope of protection of this application.

Claims

1. A method for preparing a pickled pepper flavoring based slow release liquor, characterized by, The preparation method comprises the following steps: S1, mixing beeswax, monoglyceride and water for the first time to obtain a first mixed system, mixing the first mixed system with pickled pepper extract for the second time to obtain a second mixed system, and freeze-drying the second mixed system to obtain a pickled pepper flavor carrier, wherein, based on the total mass of the beeswax, monoglyceride and water being 100%, the content of the beeswax is 5-15%, the content of the monoglyceride is 3-8%, and the content of the water is 77-92%; S2, mixing and stirring the aged liquor and the pickled pepper flavor carrier in step S1 according to a mass ratio of 1-2:1 to obtain a pickled pepper liquor.

2. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 1, characterized in that, Based on the mass of the first mixed system being 100%, the content of the pickled pepper extract is 15-25%.

3. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 1, characterized in that, The pickled pepper extract is prepared by extraction technology, and a preparation method of the pickled pepper comprises inoculating a mixed bacterial agent containing Lactobacillus plantarum 1Y-35 and Saccharomyces rouxii into a sterilized fermentation liquid containing peppers for fermentation to obtain the pickled pepper.

4. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 3, characterized in that, The ratio of the viable bacterial number of the Lactobacillus plantarum 1Y-35 to the viable bacterial number of the Saccharomyces rouxii is 2-3:

1.

5. The method for preparing the based on the pockmarked pepper flavor slow release's pickle liquor, according to claim 4, it is characterized in being, The dosage ratio of the mixed bacterial agent, the peppers and the fermentation liquid is 1 mL:25-35 g:80-100 mL.

6. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 5, characterized in that, Before the pickled pepper is prepared into the pickled pepper extract by the extraction technology, the pickled pepper is mixed with fermentation stock to obtain pickled pepper slurry, and then the pickled pepper slurry is vacuum low-temperature concentrated, wherein the temperature is 40-50 DEG C, and the vacuum degree is -0.085 to -0.098 MPa, and the fermentation stock is obtained by filtering the peppers by a natural fermentation method.

7. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 1, characterized in that, In step S1, the temperature of the first mixing is 70-80 DEG C, and the temperature of the second mixing is 60-70 DEG C.

8. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 1, characterized in that, In step S2, the aged liquor is mixed with the pickled pepper flavor carrier in step S1 according to a mass ratio of 1-2:1 and stirred at 45-55 DEG C, then the flavoring material and the stabilizer are added to the stirred system and stirred to obtain a liquor, and the liquor is sterilized by a sterilization filter membrane to obtain the pickled pepper liquor, wherein the stabilizer is xanthan gum.

9. The method for preparing the liquor based on the pockmarked pepper flavor and slow release according to claim 8, characterized in that, Based on the mass of the stirred system being 100%, the content of the xanthan gum is 0.05-0.1%. 10.A pickled pepper liquor prepared by the preparation method of the pickled pepper liquor based on pickled pepper flavor sustained release according to any one of claims 1-9.

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