Preparation method of houttuynia cordata dipping sauce based on enzymolysis and fermentation
By using enzymatic hydrolysis and fermentation to destroy the cell structure of houttuynia cordata, and by utilizing the synergistic effect of compound enzyme preparations and pickled chili peppers, the problems of strong fishy smell and monotonous flavor have been solved. This has achieved the decomposition of fishy substances and the enhancement of flavor, thereby improving the utilization rate of nutrients and product quality.
Patent Information
- Application Number
- CN202511689491.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-18
- Publication Date
- 2026-03-03
AI Technical Summary
The cellular structure of houttuynia cordata makes it difficult to separate its fishy-smelling substances and active ingredients. Traditional processing methods cannot completely destroy the cell walls, resulting in a strong fishy smell and poor flavor and quality.
Enzymatic hydrolysis is performed using a compound enzyme preparation of cellulase, pectinase, and flavor protease, combined with the fermentation of pickled chili peppers. This process breaks down cell walls and transforms fishy-smelling substances, generating flavor-enhancing small molecule compounds.
It achieves the weakening of fishy substances, the enhancement of flavor and the stabilization of quality, and improves the utilization rate of nutrients and regional recognition.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, and in particular relates to a method for preparing a dipping sauce for houttuynia cordata based on enzymatic hydrolysis and fermentation. Background Technology
[0002] Houttuynia cordata (fish mint) is a core ingredient in Guizhou cuisine. It is rich in active ingredients such as flavonoids and volatile oils. However, its unique fishy and astringent taste can lead to differences in consumer acceptance. In addition, the utilization rate of nutrients in Houttuynia cordata is low when consumed directly.
[0003] The processing challenges of houttuynia cordata are closely related to its cell structure: its cell walls are composed of cellulose (skeletal structure) and pectin (connecting substances), and internally encapsulate pungent substances (limonene, α-pinene), active ingredients (flavonoids, chlorogenic acid), and fishy substances (decanoyl acetaldehyde). Traditional processes, which rely solely on physical crushing (such as chopping and grinding), cannot completely destroy the cell walls, resulting in insufficient release of active ingredients, and the coexistence of fishy substances and active ingredients makes them difficult to separate.
[0004] Currently, in the preparation of houttuynia cordata dipping sauce, the houttuynia cordata is simply physically crushed and mixed with seasonings to obtain the dipping sauce, which has a strong fishy smell and poor flavor and quality. Summary of the Invention
[0005] To address the aforementioned technical problems, embodiments of the present invention provide a method for preparing a dipping sauce for houttuynia cordata based on enzymatic hydrolysis and fermentation.
[0006] To achieve the above objectives, the embodiments of the present invention adopt the following technical solutions: On one hand, the present invention provides a method for preparing a dipping sauce for houttuynia cordata based on enzymatic hydrolysis and fermentation, comprising the following steps: A. Pre-treat houttuynia cordata to obtain houttuynia cordata pulp; B. Mix cellulase, pectinase and flavor protease to obtain a compound enzyme preparation; C. Add the compound enzyme preparation from step B to the Houttuynia cordata pulp from step A, and obtain enzymatically hydrolyzed Houttuynia cordata pulp through enzymatic hydrolysis and enzyme inactivation. D. Mix the enzymatically hydrolyzed houttuynia cordata pulp from step C with pickled chili peppers, add edible salt and white sugar to obtain a fermentation base, and then obtain houttuynia cordata dipping sauce through aseptic fermentation, post-ripening treatment and sterilization.
[0007] In some embodiments, in step A, the pretreatment involves mixing Houttuynia cordata with purified water at a mass ratio of 1:0.5~1.2 and then shearing the mixture to obtain Houttuynia cordata pulp with a solid particle size ≤100μm.
[0008] In some embodiments, in step B, the mass ratio of cellulase, pectinase and flavor protease is 2:1:1.
[0009] In some embodiments, in step B, the cellulase activity is ≥5000 U / g, the pectinase activity is ≥3000 U / g, and the flavor protease activity is ≥1000 U / g.
[0010] In some embodiments, in step C, the compound enzyme preparation accounts for 0.1 to 0.3% of the mass of the houttuynia cordata pulp.
[0011] In some embodiments, in step C, the enzymatic hydrolysis and enzyme inactivation specifically adopt the following steps: enzymatic hydrolysis for 1-3 hours at a rotation speed of 100-200 r / min, a temperature of 45-55℃, and a pH of 4.0-4.5, followed by inactivation by heating the enzymatic hydrolysis system to 85-90℃ and holding it for 10-20 minutes to obtain enzymatic hydrolyzed houttuynia cordata pulp.
[0012] In some embodiments, in step D, the mass ratio of the enzymatically hydrolyzed houttuynia cordata pulp to the pickled chili pepper is 2:1, the edible salt accounts for 2-3% of the total mass of the enzymatically hydrolyzed houttuynia cordata pulp and the pickled chili pepper, and the white sugar accounts for 1-1.5% of the total mass of the enzymatically hydrolyzed houttuynia cordata pulp and the pickled chili pepper.
[0013] In some embodiments, step D specifically includes the following steps: preparing the main ingredients by mixing fresh red chili peppers, ginger, and garlic in a mass ratio of 10:1:0.5, soaking them in disinfectant water with a chlorine content of 50ppm for 20 minutes, rinsing them with running water for 2 minutes, draining the surface water, and then cutting them into 3-5mm pieces. Based on the weight of the main ingredients, add 8% salt, 2% white sugar, 0.2% white wine, 0.1% glacial acetic acid, and 1.5% purified water, mix well, and seal for anaerobic fermentation for 30-45 days.
[0014] In some embodiments, step D specifically includes the following steps: transferring the fermentation substrate into a sterile fermentation tank, introducing sterile air at a flow rate of 0.5~1 L / (L・h), and anaerobic fermenting for 5~7 days at a temperature of 25~30℃ and an initial pH of 3.5~4.0, monitoring the pH value daily, and stopping fermentation when the pH drops to 3.0~3.2 to obtain the initial product of fermented dipping sauce.
[0015] In some embodiments, the post-fermentation and sterilization specifically include the following steps: placing the initial fermented dipping sauce in an environment of 15~20℃ for post-fermentation for 3~5 days, and then using pasteurization, heating to 85~90℃ and holding for 20~25 minutes to make the total bacterial count of the product ≤100 CFU / g, thus obtaining the Houttuynia cordata dipping sauce.
[0016] The present invention has the following beneficial effects: This invention promotes the release of flavor compounds and active ingredients by specifically degrading the cell walls of materials through enzymes; fermentation transforms fishy-smelling substances into flavorful small-molecule compounds through microbial metabolism. Enzymatic hydrolysis and fermentation are used synergistically in the preparation of houttuynia cordata dipping sauce to weaken the fishy smell, enhance the flavor, and stabilize the quality.
[0017] Enzymatic hydrolysis utilizes a complex enzyme system (cellulase, pectinase, and flavor protease) to achieve a synergistic effect of "targeted degradation, component release, and flavor regulation." Cellulase catalyzes the hydrolysis of cellulose in Houttuynia cordata into glucose, disrupting the cell wall skeletal structure and forming porous channels to facilitate the release of internal substances. Pectinase breaks down pectin-like substances (such as protopectin and pectic acid) in the cell walls of Houttuynia cordata, reducing material viscosity and rapidly releasing flavor and nutrients. Flavor protease mildly degrades proteins in Houttuynia cordata, reducing the binding of proteins with fishy-smelling substances, while simultaneously generating small peptides (such as glutamate peptides) to enhance umami and balance fishy odor. Through the synergistic effect of these three enzymes, the cell structure of Houttuynia cordata is systematically disrupted, achieving the processing goal of "full release of flavor and nutrients and easy conversion of fishy-smelling substances by subsequent processes," while also laying the foundation for subsequent fermentation. Guizhou pickled chili peppers, a regional specialty fermented condiment, use fresh chili peppers as raw materials. Through low-salt fermentation, they develop a complex flavor profile of "sour, spicy, fresh, and fragrant." The lactic acid bacteria (such as *Lactobacillus plantarum* and *Lactobacillus brevis*) and organic acids (lactic acid and acetic acid) accumulated during the fermentation process can form a fermentation system of "flavor complementarity + microbial synergy" with *Houttuynia cordata* (a type of herb). Through the synergistic fermentation of pickled chili peppers and enzymatically hydrolyzed *Houttuynia cordata*, the problems of *Houttuynia cordata*'s strong fishy and astringent taste and monotonous flavor are solved, while simultaneously enhancing the product's regional distinctiveness and nutritional safety. Detailed Implementation
[0018] The technical solutions in some embodiments of this disclosure are described clearly and completely below. Obviously, the described embodiments are only some embodiments of this disclosure, and not all embodiments. Based on the embodiments provided in this disclosure, all other embodiments obtained by those skilled in the art are within the scope of protection of this disclosure.
[0019] The following experimental examples illustrate the beneficial effects of the present invention. Experimental methods not specifying particular conditions in the following examples are generally performed according to national standards. If no corresponding national standard exists, then generally accepted international standards, standard conditions, or conditions recommended by the manufacturer shall be followed.
[0020] To further understand the present invention, the pickled pepper sauce and its preparation method provided by the present invention are described below with reference to the embodiments. The scope of protection of the present invention is not limited by the following embodiments.
[0021] Example 1
[0022] Raw material pretreatment a. Pretreatment of houttuynia cordata: Take 1 kg of fresh houttuynia cordata, add 0.6 kg of purified water, and the total mass of houttuynia cordata pulp is 1.6 kg; b. Compound enzyme preparation: Weigh 0.8g of cellulase (Pangbo Biotechnology 5000U / g), 0.4g of pectinase (Pangbo Biotechnology 3000U / g), and 0.4g of flavor protease (Novozymes 1000U / g) in a mass ratio of 2:1:1, and mix them to obtain 1.6g (accounting for 0.1% of the mass of Houttuynia cordata pulp).
[0023] Compound enzymatic hydrolysis: 1.6g of compound enzyme preparation was added to the Houttuynia cordata pulp, stirred at 120r / min, and enzymatically hydrolyzed for 1h at 48℃ and pH 4.2; then inactivated by incubation at 85℃ for 20min to obtain the enzymatic hydrolysate.
[0024] Co-fermentation a. Fermentation substrate: Take 1.2 kg of enzymatic hydrolysate and 0.6 kg of pickled chili peppers, and add 1.8 kg of total mass of 2.2% salt (39.6 g) and 1.2% sugar (21.6 g). b. Fermentation control: Aseptic small fermenter, aeration rate of 0.6L / (L・h), 25℃, initial pH 3.6, anaerobic fermentation for 5 days (stop when pH drops to 3.0); c. Post-fermentation and sterilization: After fermentation at 17℃ for 4 days, heat preservation at 88℃ for 25 minutes, the total bacterial count is 90 CFU / g, and the dipping sauce has a delicate texture and a harmonious balance of sour and spicy.
[0025] Example 2 Raw material pretreatment a. Pretreatment of Houttuynia cordata: Add 1.6kg of purified water to 2kg of Houttuynia cordata, resulting in a total pulp weight of 3.6kg; b. Compound enzyme preparation: 3.6g of cellulase (5500U / g), 1.8g of pectinase (3200U / g), and 1.8g of flavor protease (1100U / g) are mixed to obtain 7.2g (0.2% of the pulp mass).
[0026] Compound enzymatic hydrolysis: 7.2g of enzyme preparation was added to the slurry, stirred at 120r / min, and enzymatically hydrolyzed at 49℃ and pH 4.2 for 2h; then inactivated by incubation at 85℃ for 20min.
[0027] Co-fermentation a. Fermentation base: 2kg of enzymatic hydrolysate and 1kg of pickled chili peppers, plus 3kg of total weight of 2.4% salt (72g) and 1.2% sugar (36g). b. Fermentation control: aeration rate of 0.8 L / (L・h), 28℃, initial pH 3.8, anaerobic fermentation for 6 days (stop when pH drops to 3.1); c. Post-fermentation and sterilization: After fermentation at 19℃ for 4 days, the temperature was kept at 88℃ for 22 minutes, and the total bacterial count was 85 CFU / g. The dipping sauce had a rich flavor and a smooth texture.
[0028] Example 3 Raw material pretreatment a. Pretreatment of Houttuynia cordata: 1.2kg Houttuynia cordata plus 1.2kg purified water, total pulp weight 2.4kg; b. Compound enzyme preparation: 3.6g of cellulase (5800U / g), 1.8g of pectinase (3400U / g), and 1.8g of flavor protease (1150U / g) are mixed to obtain 7.2g (accounting for 0.25% of the pulp mass).
[0029] Compound enzymatic hydrolysis: Add 7.2g of enzyme preparation to the slurry, stir at 120r / min, and hydrolyze at 52℃ and pH 4.4 for 2.5h; inactivate by incubation at 85℃ for 20min.
[0030] Co-fermentation a. Fermentation base: 1.8 kg of enzymatic hydrolysate and 0.9 kg of pickled chili peppers, plus 2.7 kg of 2.8% salt (75.6 g) and 1.4% sugar (37.8 g) by total mass. b. Fermentation control: aeration rate of 0.9 L / (L・h), 29℃, initial pH 3.9, anaerobic fermentation for 6.5 days (stop when pH drops to 3.15); c. Post-fermentation and sterilization: After fermentation at 20℃ for 5 days, followed by heat preservation at 88℃ for 20 minutes, the total bacterial count was 79 CFU / g, and the dipping sauce had a prominent umami flavor and a balanced sour and spicy taste.
[0031] Example 4 Raw material pretreatment a. Pretreatment of Houttuynia cordata: 1 kg of Houttuynia cordata plus 1.2 kg of purified water, total pulp weight 2.2 kg; b. Compound enzyme preparation: 3.3g of cellulase (6000U / g), 1.65g of pectinase (3500U / g), and 1.65g of flavor protease (1200U / g) are mixed to obtain 6.6g (accounting for 0.3% of the pulp mass).
[0032] Compound enzymatic hydrolysis: Add 6.6g of enzyme preparation to the slurry, stir at 120r / min, and hydrolyze at 55℃ and pH 4.5 for 3h; inactivate by incubation at 85℃ for 20min.
[0033] Co-fermentation a. Fermentation substrate: 1.4 kg of enzymatic hydrolysate + 0.7 kg of pickled chili peppers (fermentation for 45 days, pH 3.8, lactic acid bacteria 1.5 × 10⁻⁶) 6 CFU / g), plus 3% salt (63g) and 1.5% sugar (31.5g) in a total mass of 2.1kg. b. Fermentation control: aeration rate of 1.0 L / (L・h), 30℃, initial pH 4.0, anaerobic fermentation for 7 days (stop when pH drops to 3.2); c. Post-fermentation and sterilization: After fermentation at 20℃ for 5 days, heat preservation at 88℃ for 20 minutes, the total bacterial count is 76 CFU / g, and the dipping sauce has a mellow flavor and no raw or astringent taste.
[0034] The preparation of the pickled chili peppers described in Examples 1 to 4 above specifically includes the following steps: Fresh red chili peppers, ginger, and garlic are mixed in a mass ratio of 10:1:0.5 to form the main ingredients. The mixture is then soaked in disinfectant water with a chlorine content of 50 ppm for 20 minutes, rinsed with running water for 2 minutes, drained, and cut into 3-5 mm pieces. Based on the weight of the main ingredients, 8% salt, 2% white sugar, 0.2% white wine, 0.1% glacial acetic acid, and 1.5% purified water are added and mixed well. The mixture is then sealed and anaerobic fermented for 38 days. Alternatively, this pickled chili pepper can be directly purchased from existing products and used directly.
[0035] Comparative Example 1 Same as Example 2, except that there is no enzymatic hydrolysis process and no compound enzyme preparation is added. Comparative Example 1 Results: The dipping sauce had a rough, grainy texture, a noticeable raw and astringent taste from the houttuynia cordata, and an unbalanced sour and spicy flavor (too sour).
[0036] Comparative Example 2 Similar to Example 2, except that the fermentation temperature of the fermentation substrate is 35°C.
[0037] Comparative Example 2 Results: The dipping sauce developed a rancid flavor and darkened in color, demonstrating the crucial role of suitable fermentation temperature in quality.
[0038] Comparative Example 3 Same as Example 2, except that cellulase was not added.
[0039] Comparative Example 3 Results: The dipping sauce had a rough texture and a strong fishy smell from houttuynia cordata, which indicates that the state of the cellulase product played a key role in weakening the fishy smell of houttuynia cordata.
[0040] The following results were obtained by testing and analyzing the above Examples 1 to 4 and Comparative Examples 1 to 3.
[0041] Table 1 Evaluation data for the examples and comparative examples
[0042] According to the data in Table 1: Example 2 showed the lowest decanoyl acetaldehyde content (0.0760 g / kg): consistent with the sensory evaluation of "no obvious fishy smell," proving that the combination of 0.2% compound enzyme addition + 2h enzymatic hydrolysis + 28℃ fermentation can maximize the reduction of decanoyl acetaldehyde through enzymatic decomposition and fermentation esterification. Comparative Example 1 (0.8550 g / kg) was close to the theoretical initial value (1.2650 g / kg): due to the absence of an enzymatic hydrolysis step, decanoyl acetaldehyde was not fully decomposed, resulting in a high residual amount, matching the sensory result of "strong fishy smell." Comparative Example 2 (0.1505 g / kg) was higher than Example 2 (0.0760 g / kg): because high-temperature fermentation inhibited the esterification reaction of decanoyl acetaldehyde. Comparative Example 3 (0.5440 g / kg) was higher than Example 2 (0.0760 g / kg): because the absence of cellulase inhibited the full decomposition of decanoyl acetaldehyde, resulting in a high residual amount, matching the sensory result of "relatively strong fishy smell."
[0043] The content of decanoyl acetaldehyde in Example 1 (0.3036 g / kg) was higher than that in Examples 2 and 3: due to the short enzymatic hydrolysis time (1 h) and low enzyme addition (0.1%), the decomposition of decanoyl acetaldehyde was incomplete, resulting in a slightly higher residual amount, corresponding to a "slight fishy smell".
[0044] To quantify the optimization effect of this invention on the nutritional components of houttuynia cordata, the core nutritional indicators (active ingredients, umami substances, and vitamins) of the examples, comparative examples, and fresh houttuynia cordata were tested according to national standards and industry testing methods. The results are shown in the table below: Table 2 Comparison of core nutrient content
[0045] According to the data in Table 2: 1. Significantly increased levels of active ingredients (flavonoids, chlorogenic acid): The flavonoid content (35.2 mg / 100g) and chlorogenic acid content (0.258 mg / 100g) of Example 2 were 2.8 times and 3.1 times that of fresh houttuynia cordata, respectively, and 2.3 times and 2.6 times that of Comparative Example 1, respectively. The core reason is that the compound enzymatic hydrolysis completely destroys the cell wall (cellulase decomposes the skeleton and pectinase breaks down the connecting substances), allowing the active ingredients encapsulated in the cells to be fully released. During the subsequent fermentation process, the lactic acid bacteria metabolism did not destroy the active ingredients, but instead improved their stability by lowering the pH value of the system (3.0~3.2).
[0046] 2. Umami substances (amino acid nitrogen) increased significantly: The amino acid nitrogen content of Example 2 (0.048 mg / 100g) was 4 times that of untreated houttuynia cordata, 2.3 times that of Comparative Example 1, 1.6 times that of Comparative Example 2, and 1.4 times that of Comparative Example 3. On the one hand, flavor proteases mildly degrade the houttuynia cordata protein, generating small molecule peptides and free amino acids; on the other hand, the lactic acid bacteria in the pickled chili further metabolize the protein, converting it into umami amino acids such as glutamic acid and aspartic acid, making the dipping sauce more umami and balancing the sour and spicy flavor.
[0047] 3. Better retention of Vitamin C: The vitamin C content of Example 2 (27 mg / 100g) was 1.6 times that of Comparative Example 1, with a retention rate of 85%. The key lies in standardized process control: the inactivation temperature after enzymatic hydrolysis (85~90℃) and the pasteurization temperature (85~90℃) both avoided high-temperature and long-term treatment, and the pH dropped to 3.0~3.2 in the later stage of fermentation. The acidic environment can inhibit the activity of vitamin C oxidase and reduce its degradation; while the comparative example had insufficient vitamin C retention rate due to the lack of enzymatic hydrolysis protection and the high-temperature fermentation of Comparative Example 2.
[0048] 4. Synergistic optimization of nutrition and flavor: Comparative data show that the scheme of adding 0.2% compound enzyme + 2h enzymatic hydrolysis + 28℃ fermentation can maximize the release of active ingredients and generate umami substances, while effectively retaining vitamin C, achieving the dual goal of "nutrition retention and flavor enhancement", further proving the scientific nature and superiority of this process in terms of nutrition.
[0049] Sensory evaluation Evaluation criteria and methods The evaluation team consisted of 10 professional sensory evaluators (5 men and 5 women, aged 25-45, all of whom had received sensory evaluation training in condiments and were familiar with the flavor characteristics of houttuynia cordata).
[0050] Evaluation Dimensions and Scoring Criteria: Focusing on the core issues of "fishy smell, flavor, texture, and color" addressed by the original patented technology, four primary dimensions are set, with a scoring range of 0-5 points (the higher the score, the better the quality). The specific criteria are as follows: Evaluation criteria (0-5 points) The effect of reducing the fishy smell 0 points: Extremely fishy smell, unacceptable; 1 point: Noticeable fishy smell, affecting edibility; 3 points: Slight fishy smell, acceptable; 5 points: No fishy smell Flavor harmony 0 points: Disjointed flavor (e.g., sour and spicy flavors are separate, or the taste of houttuynia cordata is abrupt); 1 point: The flavors are generally harmonious, but there is a slight sense of disharmony; 3 points: Harmonious flavors and distinct layers of flavor; 5 points: The flavors blend together, resulting in a rich and satisfying taste. Delicate texture 0 points: The texture is rough and has a noticeable grainy feel; 1 point: The texture is rather rough, with a slight grainy feel; 3 stars: Fine texture, no grainy feel; 5 stars: Smooth texture and even taste.
[0051] Table 3 Scoring Results
[0052] Example 2 showed the highest score for reducing fishy odor, consistent with the test result in Table 1 that "Example 2 had the lowest content of decanoyl acetaldehyde (0.0760 g / kg)". This proves that the process combination of "0.2% compound enzyme + 2h enzymatic hydrolysis + 28℃ fermentation" can maximize the reduction of fishy odor substances through the dual effects of enzymatic decomposition and fermentation esterification, while simultaneously improving the overall flavor harmony of the product.
[0053] In the description of this specification, specific features, structures, materials, or characteristics may be combined in any suitable manner in one or more embodiments or examples.
[0054] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.
Claims
1. A method for preparing a dipping sauce for houttuynia cordata based on enzymatic hydrolysis and fermentation, characterized in that, Includes the following steps: A. Pre-treat houttuynia cordata to obtain houttuynia cordata pulp; B. Mix cellulase, pectinase and flavor protease to obtain a compound enzyme preparation; C. Add the compound enzyme preparation from step B to the Houttuynia cordata pulp from step A, and obtain enzymatically hydrolyzed Houttuynia cordata pulp through enzymatic hydrolysis and enzyme inactivation. D. Mix the enzymatically hydrolyzed houttuynia cordata pulp from step C with pickled chili peppers, add edible salt and white sugar to obtain a fermentation base, and then obtain houttuynia cordata dipping sauce through aseptic fermentation, post-ripening treatment and sterilization.
2. The preparation method according to claim 1, characterized in that, In step A, the pretreatment involves mixing houttuynia cordata with purified water at a mass ratio of 1:0.5~1.2, followed by shearing to obtain houttuynia cordata pulp with a solid particle size ≤100μm.
3. The preparation method according to claim 1, characterized in that, In step B, the mass ratio of cellulase, pectinase and flavor protease is 2:1:
1.
4. The preparation method according to claim 1, characterized in that, In step B, the cellulase activity is ≥5000 U / g, the pectinase activity is ≥3000 U / g, and the flavor protease activity is ≥1000 U / g.
5. The preparation method according to claim 1, characterized in that, In step C, the compound enzyme preparation accounts for 0.1-0.3% of the mass of the houttuynia cordata pulp.
6. The preparation method according to claim 1, characterized in that, In step C, the enzymatic hydrolysis and enzyme inactivation specifically employ the following steps: Enzymatic hydrolysis was performed at a rotation speed of 100-200 r / min, a temperature of 45-55℃, and a pH of 4.0-4.5 for 1-3 hours. Subsequently, the enzymatic hydrolysis system was heated to 85-90℃ and kept at that temperature for 10-20 minutes to inactivate the enzyme, thus obtaining enzymatic hydrolyzed houttuynia cordata pulp.
7. The preparation method according to claim 1, characterized in that, In step D, the mass ratio of the enzymatic hydrolysed houttuynia cordata pulp to the pickled chili pepper is 2:1, the edible salt accounts for 2-3% of the total mass of the enzymatic hydrolysed houttuynia cordata pulp and the pickled chili pepper, and the white sugar accounts for 1-1.5% of the total mass of the enzymatic hydrolysed houttuynia cordata pulp and the pickled chili pepper.
8. The preparation method according to claim 1, characterized in that, In step D, the preparation of the pickled chili peppers specifically includes the following steps: Prepare the main ingredients by mixing fresh red chili peppers, ginger, and garlic in a mass ratio of 10:1:0.
5. Soak them in disinfectant water with a chlorine content of 50ppm for 20 minutes, then rinse them under running water for 2 minutes. After draining the surface water, cut them into 3-5mm pieces. Add 8% salt, 2% white sugar, 0.2% white wine, 0.1% glacial acetic acid, and 1.5% purified water by weight of the main ingredients, mix well, and seal for anaerobic fermentation for 30-45 days.
9. The preparation method according to claim 1, characterized in that, In step D, the aseptic fermentation specifically includes the following steps: The fermentation substrate is transferred to a sterile fermentation tank, and sterile air with an aeration rate of 0.5~1 L / (L・h) is introduced. Anaerobic fermentation is carried out for 5~7 days at a temperature of 25~30℃ and an initial pH of 3.5~4.
0. The pH value is monitored daily. Fermentation is stopped when the pH drops to 3.0~3.2, and the initial product of fermented dipping sauce is obtained.
10. The preparation method according to claim 9, characterized in that, The post-ripening and sterilization process specifically includes the following steps: The initial fermented dipping sauce is placed in an environment of 15-20℃ for 3-5 days for post-fermentation. Then, pasteurization is carried out by heating to 85-90℃ and holding for 20-25 minutes to ensure that the total bacterial count of the product is ≤100 CFU / g, thus obtaining the Houttuynia cordata dipping sauce.