Microwave-induced fruit-odor-enhanced fermented chili powder and method for preparing the same

Abstract

This invention discloses a microwave-induced fruit-aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. The preparation of the fruit-aroma-enhanced fermented chili powder of this invention includes: washing and mincing fresh millet chilies, adding chopped onions, edible salt, sugar, and white wine, mixing well, and fermenting for 10-20 days; then spreading the fermented chili sauce evenly and placing it in a microwave drying device, setting the microwave output power to 1-6 kW, and microwave drying at 90-110℃ for 20-40 minutes; the dried product is then pulverized using a grinder and sieved to obtain the final product. Compared with existing technologies, this method significantly increases the content of key fruit aroma substances such as ethyl linoleate and linalool in the obtained product, exhibiting a prominent and lasting fruit aroma flavor; while achieving product pulverization, it significantly enhances the fruit aroma characteristics of the product, providing an effective solution for developing high-quality, flavor-harmonious fermented chili products.

Description

Technical Field

[0001] This invention relates to a microwave-induced fruit aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. Background Technology

[0002] Fermented chili sauce is a traditional condiment, but its sauce-like form presents challenges such as poor preservation, inconvenient transportation, limited application scenarios, and a monotonous flavor. Drying fermented chili sauce into powder is an effective way to solve these problems.

[0003] In the prior art, Chinese patent CN201510877906.6 discloses a soy sauce-flavored chili powder and its preparation method, which is based on the preparation of soy sauce-flavored chili powder through spray drying technology, solving the problems of product form and storage and transportation. However, the product obtained by this method has the soy sauce aroma produced by the centrifuged liquid of fermented black bean sauce as the main flavor feature, and the aroma comes from the raw materials themselves. Moreover, the instantaneous high temperature experienced by the material during the spray drying process is not conducive to the slow decomposition, esterification and rearrangement reactions of certain heat-sensitive fruit aroma precursors, resulting in the product lacking the rich layers of fruit aroma, floral aroma and other advanced aroma features, making it difficult to meet consumers' growing demand for complex flavors.

[0004] In addition, conventional hot air drying is simple and inexpensive, but the long-term high-temperature treatment causes capsaicin degradation and a large amount of volatile flavor substances to be lost. Although vacuum freeze drying can better preserve the original flavor, the equipment is expensive and time-consuming, and the flavor profile of its products is no different from that of fresh sauce, so it cannot achieve flavor enhancement and reshaping. Summary of the Invention

[0005] This addresses the issues of existing fermented chili products having a single flavor and lacking fruity aroma characteristics, as well as the inability of existing drying and powdering methods to simultaneously improve powder morphology and flavor quality.

[0006] This invention provides a method for preparing fruit-flavored fermented chili powder through microwave-induced flavor-directed conversion. When a fermented chili sauce with a specific formula is treated under specific microwave conditions, microwave energy synergistically interacts with specific precursor substances in the fermentation system, selectively triggering and promoting a series of esterification and conversion reactions. This results in the large-scale generation of key fruit-flavor compounds, including ethyl benzoate, linalool, and ethyl linoleate, significantly enhancing the product's fruit-flavor characteristics while achieving powder production. Compared to hot air drying and vacuum freeze drying, the product obtained by this method shows a significantly increased content of key fruit-flavor compounds such as ethyl linoleate and linalool, exhibiting a prominent and lasting fruit-flavor. This method is simple and controllable, yielding a product with a unique flavor and stable quality, suitable for large-scale production, and provides an effective solution for developing high-quality, flavorfully balanced fermented chili products.

[0007] To achieve the above objectives, the following technical solution is provided: This invention provides a method for preparing microwave-induced fruit aroma-enhanced fermented chili powder, comprising the following steps: (1) Fermentation enriching flavor precursors: Wash and mince fresh millet peppers, add minced onion, salt, sugar and white wine, mix well, and ferment for 10-20 days to obtain fermented chili sauce rich in fruity flavor precursors. (2) Microwave-induced flavor-oriented conversion: Spread the fermented chili sauce obtained in step (1) evenly and put it into a box-type microwave drying equipment with a constant temperature and control system. Set the microwave output power to 1-6 kW and microwave dry it at 90-110℃ for 20-40 minutes. (3) Powdering: The product dried in step (2) is pulverized by a powder mill and sieved to obtain powdered fruit-flavored fermented chili powder.

[0008] In one embodiment, the amount of onion paste added in step (1) is 30-50% of the weight of chili peppers, the amount of edible salt added is 5%-15%, the amount of white sugar added is 1%-10%, and the amount of white wine added is 1%-5%.

[0009] In one embodiment, the amount of onion paste added in step (1) is 40-50% of the weight of the chili pepper. When the onion paste is within this specific range, the flavor precursors released during fermentation can specifically promote the generation of fruity flavor substances in subsequent microwave treatment.

[0010] In one embodiment, the amount of onion paste added in step (1) is 45% of the weight of chili peppers, the amount of salt added is 10%, the amount of sugar added is 5%, and the amount of liquor added is 1.5%.

[0011] In one implementation, the fermentation period in step (1) is 15 days.

[0012] In one embodiment, the microwave drying temperature in step (2) is 95-105°C and the time is 25-35 minutes; this condition can directionally form fruit flavor substances and avoid the formation of burnt flavor.

[0013] In one embodiment, the microwave drying in step (2) is performed at a temperature of 100°C for 30 minutes.

[0014] In one embodiment, the microwave-induced flavor-directed conversion in step (2) specifically utilizes the microwave thermal effect to promote the conversion of flavor precursors and generate and enrich fruity aroma substances such as ethyl benzoate, linaloate, and ethyl linoleate.

[0015] In one embodiment, the mesh size of the sieve in step (3) is 30-200 mesh.

[0016] The present invention also provides a powdered fruit-flavored fermented chili powder prepared by the method described above.

[0017] In one embodiment, the fruit-flavored fermented chili powder contains limonene, ethyl benzoate, linalyl acetate, valerianene, and ethyl linoleate, wherein the content of linalyl acetate is greater than 500 µg / L and the content of ethyl linoleate is greater than 2000 µg / L.

[0018] This invention also provides the application of the above-described fruit-flavored fermented chili powder in the field of food processing technology.

[0019] Beneficial effects: Compared with existing technologies, the microwave-induced fruit aroma-enhanced fermented chili powder of the present invention has the following advantages: (1) Achieved targeted reshaping and breakthrough in flavor quality: This invention is the first to discover and utilize the "flavor-inducing" effect of microwave drying on a specific fermentation system. The content of key ester fruit aroma substances such as ethyl linoleate and linalyl acetate in the product obtained by the method of this invention has increased by orders of magnitude, and characteristic fruit aroma substances such as ethyl benzoate, limonene, and valenylene have been specifically generated; these aroma components are not present or have relatively low content in chili powder obtained by existing drying methods; (2) It provides a solution that combines excellent form and flavor: While transforming the product from a sauce to a powder form that is easy to store, transport and use, the present invention does not sacrifice flavor, but greatly improves its sensory quality; the product has both spiciness and complex fruit aroma, rich flavor layers and high application value. (3) The process is simple and efficient and suitable for industrialization: The process steps of the present invention are simple, the microwave drying time is much shorter than that of traditional hot air drying and vacuum freeze drying, the production efficiency is high, the energy consumption is low, and it is easy to achieve large-scale production. Attached Figure Description

[0020] Figure 1 is a sensory radar image of fermented chili powder from Example 1 and Comparative Examples 1-2; Figure 2 shows the GC-MS thermograms of fermented chili powder from Example 1 and Comparative Examples 1-2; Figure 3 is a flavor wheel comparison diagram of fermented chili powder from Example 1 and Comparative Examples 1-2; Figure 4 shows the GC-IMS analysis results of fermented chili powder from Example 1 and Comparative Examples 1-2. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the 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. The specific embodiments described below further illustrate the present invention.

[0022] The testing method involved in this invention: The volatile and / or semi-volatile flavor compounds in fermented chili powder were determined using gas chromatography-mass spectrometry, as follows: Extraction conditions: Weigh 3 g of fermented chili powder sample, dilute to 30 mL with ultrapure water, centrifuge, and transfer 8 mL of the supernatant to a 20 mL headspace vial. Add 3 g of NaCl and 20 µL of cyclohexanone internal standard. Insert the DMU-SPME extraction head fiber into the headspace vial, with the upper coating section remaining above the liquid surface and the lower coating section immersed in the sample. The extraction temperature is 50℃, the stirring speed is 500 rpm, and the extraction time is 45 min, enabling integrated extraction of volatile and semi-volatile compounds.

[0023] Gas chromatography parameters: An Agilent 7890B VF-WAXms capillary column (30 m × 0.25 mm × 0.25 μm) was used for analysis. The initial temperature of the gas chromatography column oven was 35℃ for 3 min, then increased to 250℃ at a rate of 5℃ / min and held for 10 min. Splitless injection was used, with an injection port temperature of 250℃. Helium was used as the carrier gas at a flow rate of 1 mL / min.

[0024] Mass spectrometry parameters: The instrument used was an Agilent 5977A, and the detection was performed in scanning mode with a scanning range of 35-500 m / z. The ion source was an electron impact ion source (70 eV) at 230 °C.

[0025] Volatile components were detected using a GC-IMS flavor analyzer, as follows: 3 mL of chili sauce was placed in a 20 mL headspace vial and equilibrated at 60 ℃ and 500 rpm for 15 min. Headspace injection conditions: needle temperature 85 ℃, splitless mode, injection volume 500 µL; carrier gas was high-purity N2 (99.999%), and needle cleaning time was 0.5 min.

[0026] Gas phase conditions: MXT-WAX capillary column (30 m × 0.53 mm, 1 µm) was used, column temperature 60 ℃; carrier gas was high-purity N2 (99.99%), flow program: 2.0 mL / min for 2 min, 2~10 min to 10.0 mL / min, 10~20 min to 100.0 mL / min (hold for 10 min).

[0027] IMS conditions: ionization source was β-ray (³H, 5.68 keV), positive ion mode; drift tube length was 9.8 cm, electric field strength was 500 V / cm, drift tube temperature was 45 ℃; drift gas was high-purity N2 (99.99%), flow rate was 150 mL / min.

[0028] Example 1 A method for preparing fruit-flavored fermented chili powder by microwave drying specifically includes the following steps: (1) Preparation of fermented chili sauce: Wash and mince fresh millet peppers, add 45wt% minced onion, 10wt% salt, 5wt% sugar and 1.5wt% liquor, mix well, and ferment for 15 days to obtain fermented chili sauce; (2) Microwave drying: Spread the fermented chili sauce evenly and put it into a box-type microwave drying equipment with a constant temperature and control system. Set the microwave output power to 3kW and microwave dry at 100℃ for 30 minutes. (3) Grinding: The dried fermented chili sauce is ground and sieved (100 mesh) using a grinder to obtain fermented chili powder.

[0029] Comparative Example 1 A method for preparing fermented chili powder, specifically including the following steps: (1) Preparation of fermented chili sauce: Wash and mince fresh millet peppers, add 45wt% minced onion, 10wt% salt, 5wt% sugar and 1.5wt% liquor, mix well, and ferment for 15 days to obtain fermented chili sauce; (2) Vacuum freeze drying: The fermented chili sauce was vacuum freeze dried (24h, -40℃). (3) Grinding: The dried fermented chili sauce is ground and sieved (100 mesh) using a grinder to obtain fermented chili powder.

[0030] Comparative Example 2 A method for preparing fermented chili powder, specifically including the following steps: (1) Preparation of fermented chili sauce: Wash and mince fresh millet peppers, add 45wt% minced onion, 10wt% salt, 5wt% sugar and 1.5wt% liquor, mix well, and ferment for 15 days to obtain fermented chili sauce; (2) Hot air drying: The fermented chili sauce is dried by hot air (48h, 60℃); (3) Grinding: The dried fermented chili sauce is ground and sieved (100 mesh) using a grinder to obtain fermented chili powder.

[0031] Results Analysis 1. The content of fruit aroma compounds in the fermented chili powder prepared in the examples and comparative examples was determined, and the results are shown in Table 1: Table 1. Changes in the content of typical fruit aroma compounds under different drying methods

[0032] Numerical values ​​are expressed as mean ± standard deviation (n = 3).

[0033] As shown in Table 1, the content of ethyl linoleate in Example 1 was significantly higher than that in Comparative Examples 1 and 2, and the content of linalyl acetate was also significantly higher. Furthermore, ethyl benzoate, valerianene, and limonene were only detected in Example 1, while these fruity aroma characteristic substances were absent or present in very low amounts in Comparative Examples 1 and 2. This indicates that microwave drying has a specific promoting effect on the generation of fruity aroma substances in fermented chili sauce. Its unique flavor composition not only generates a variety of new aroma components, but also the relative content of esters (such as linalyl acetate and ethyl linoleate) is significantly higher than that in Comparative Examples 1 and 2. The various flavor substances work synergistically to construct a rich and highly recognizable fruity aroma profile.

[0034] 2. Sensory evaluation of the fermented chili powder obtained in the examples and comparative examples. The results are as follows Figure 1 The results show that Example 1 is comparable to Comparative Example 1 in overall acceptability, but its aroma score is significantly higher than Comparative Examples 1-2, exhibiting prominent fruity aroma characteristics. This indicates that the technology of the present invention can effectively shape and enhance the unique fruity flavor attributes while ensuring good product acceptability.

[0035] 3. Analysis of flavor compounds in the fermented chili powder obtained in the examples and comparative examples. The results are as follows Figure 2 and Figure 3As shown in the GC-MS analysis, Example 1 exhibits a significantly superior fruity aroma, primarily due to its unique flavor composition. Compared to the more balanced volatile components in Comparative Example 1, Example 1, during heat treatment, promotes the formation and retention of key flavor compounds such as hexanal (green apple aroma), ethyl linoleate (sweet fruity notes), and linalyl acetate (fresh floral and fruity notes). Particularly noteworthy is the detection of several new flavor compounds in Example 1 that were not detected in Comparative Example 1. These compounds generally have low odor thresholds and can significantly enhance fruity aroma perception at lower concentrations. Simultaneously, the relative content of esters in Example 1 is significantly higher than in Comparative Example 2, further strengthening its fruity base. Various flavor compounds demonstrate excellent synergy, collectively constructing a rich, full-bodied, and highly recognizable flavor profile, thus exhibiting a distinct and persistent fruity character in sensory evaluation.

[0036] like Figure 4 As shown, based on the results analysis, fingerprint analysis divided the volatile components into three characteristic clusters: the red cluster (mainly low-boiling-point esters, aldehydes, and sulfur-containing compounds) had the highest content in Comparative Example 1, giving the product a prominent natural fruity and floral aroma; the green cluster (represented by heptanoic acid and camphene) was more abundant in Comparative Example 2, contributing sweet and herbal aromas; the orange cluster (represented by styrene and α-hydroxylamine)... Phyllanthrene (primarily phellandrene) was present in the highest concentration in Example 1. Styrene exhibits a sweet aroma with resinous and floral undertones, while α... Watercressene provides fresh citrus, pine, and herbal aromas, which together constitute the unique flavor profile of Example 1, demonstrating its advantage in shaping resinous and citrus-pine complex notes. These results and sensory evaluations... Figure 1 The results were consistent, further confirming the effectiveness of microwave drying in improving the flavor and quality of fermented chili sauce.

[0037] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing microwave-induced fruit aroma-enhanced fermented chili powder, characterized in that, The method includes the following steps: (1) Fermentation enriching flavor precursors: Wash and mince fresh millet peppers, add minced onion, salt, sugar and white wine, mix well, and ferment for 10-20 days to obtain fermented chili sauce rich in fruity flavor precursors. (2) Microwave-induced flavor-oriented conversion: Spread the fermented chili sauce obtained in step (1) evenly and put it into a box-type microwave drying equipment with a constant temperature and control system. Set the microwave output power to 1-6 kW and microwave dry it at 90-110℃ for 20-40 minutes. (3) Powdering: The product dried in step (2) is pulverized by a powder mill and sieved to obtain powdered fruit-flavored fermented chili powder.

2. The method according to claim 1, characterized in that, In step (1), the amount of chopped onion added is 30-50% of the weight of chili peppers, the amount of salt added is 5%-15%, the amount of sugar added is 1%-10%, and the amount of liquor added is 1%-5%.

3. The method according to claim 1, characterized in that, In step (1), the amount of chopped onion added is 40-50% of the weight of the chili pepper, the amount of salt added is 10%, the amount of sugar added is 5%, and the amount of liquor added is 1.5%.

4. The method according to claim 1, characterized in that, The fermentation period in step (1) is 15 days.

5. The method according to claim 1, characterized in that, The microwave drying temperature in step (2) is 95-105℃ and the time is 25-35 minutes.

6. The method according to claim 1, characterized in that, The microwave drying in step (2) is performed at a temperature of 100°C for 30 minutes.

7. The method according to claim 1, characterized in that, The mesh size for sieving in step (3) is 30-200 mesh.

8. The fruit-flavored fermented chili powder prepared by the method according to any one of claims 1 to 7.

9. The fruit-flavored fermented chili powder according to claim 8, characterized in that, The fruit-flavored fermented chili powder contains limonene, ethyl benzoate, linalyl acetate, valerianene, and ethyl linoleate, wherein the content of linalyl acetate is greater than 500 µg / L and the content of ethyl linoleate is greater than 2000 µg / L.

10. The application of the fruit-flavored fermented chili powder according to claim 8 or 9 in the field of food processing technology.

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