Green pepper paste grading temperature control ripening process

Abstract

The application relates to the technical field of food chemical industry, and discloses a grading temperature control curing process for green pepper sauce, wherein the process comprises zinc salt ion replacement color protection, ultrasonic-assisted enzymatic flavor enhancement under an oxygen-controlled atmosphere, first-level to third-level nitrogen protection temperature control curing, pressurized steaming curing, and nitrogen protection hot filling and sealing. In the enzymatic flavor enhancement section, nitrogen-oxygen mixed gas containing 5% to 10% oxygen is introduced to provide controlled molecular oxygen for lipoxygenase catalysis of linolenic acid substrates; in the curing sections at different levels, pure nitrogen protection atmosphere is switched to, and trace residual oxygen is removed in cooperation with ascorbic acid.

Description

Technical Field

[0001] This invention relates to the field of food chemical technology, and more specifically, to a graded temperature-controlled ripening process for green pepper sauce. Background Technology

[0002] In the industrial production of green pepper sauce, the graded temperature-controlled ripening process heats the green pepper material in stages by setting up multiple temperature gradients, thereby achieving the goals of dehydration, enzymatic flavor conversion, and Maillard aroma enhancement in different temperature ranges.

[0003] In existing technologies, color protection treatment typically involves soaking green bell peppers in a zinc salt solution to replace magnesium ions in the chlorophyll porphyrin ring with zinc ions, generating zinc chlorophyll derivatives and improving the thermal stability of chlorophyll. The enzymatic flavor-enhancing segment utilizes endogenous lipoxygenase in green bell peppers to catalyze the oxidative cleavage of linolenic acid substrates, generating aromatic aldehyde flavor compounds.

[0004] However, existing technologies suffer from the following technical problems: the low-temperature enzymatic flavor-enhancing stage relies on lipoxygenase to catalyze the oxidative cleavage of linolenic acid substrates, and this enzymatic reaction requires molecular oxygen; however, zinc chlorophyll derivatives undergo oxidative browning upon exposure to oxygen at each ripening temperature, requiring oxygen-free operation. If a purely inert gas is introduced into the enzymatic stage, the lipoxygenase cannot complete the catalytic cycle due to oxygen deficiency, resulting in a significant reduction in the generation of aromatic aldehydes; if an aerobic environment is maintained, the zinc chlorophyll derivatives continue to degrade due to residual oxygen in the subsequent medium- and high-temperature gradient stages. Furthermore, the weakly acidic components in the zinc salt color-protecting solution remain on the material surface, which may cause acid denaturation and inactivation of lipoxygenase in the subsequent low-temperature enzymatic stage, further limiting the flavor development potential. These contradictions make it difficult for existing processes to simultaneously achieve high-quality aroma and high chlorophyll retention. Summary of the Invention

[0005] This invention provides a graded temperature-controlled maturation process for green pepper sauce, which solves the technical problems in related technologies such as chlorophyll degradation leading to color deterioration, loss of aroma substances, and oxidative browning in green pepper sauce during the maturation process.

[0006] This invention discloses a graded temperature-controlled maturation process for green pepper sauce, comprising the following steps: The chopped green bell peppers were soaked in a zinc salt color-protecting solution to allow zinc ions to replace magnesium ions in the chlorophyll porphyrin ring. After soaking, the peppers were drained and the surface of the material was rinsed with running deionized water to remove residual free acid, thus obtaining zinc-stabilized chopped green bell peppers. Zinc-stabilized green bell pepper pieces are mixed with linolenic acid glycerides, and an oxygen-controlled atmosphere is established by introducing a nitrogen-oxygen mixture with an oxygen volume fraction of 5% to 10%. Enzymatic conversion is carried out at 38 to 46°C for 20 to 40 minutes under ultrasonic assistance to obtain oxygen-controlled enzymatically enhanced green bell pepper material. After the enzymatic conversion is completed, pure nitrogen gas is introduced to replace the residual oxygen-containing gas. The oxygen-controlled enzymatically enhanced green pepper material is then subjected to three stages of controlled low-temperature maturation, controlled medium-temperature maturation, and controlled high-temperature maturation under a nitrogen protective atmosphere to obtain a deeply matured material.

[0007] Furthermore, the zinc salt color-protecting solution is prepared by dissolving zinc chloride and citric acid in water, with the mass ratio of zinc chloride to citric acid being 0.05 to 0.15:0.3 to 0.8; the mass ratio of chopped green peppers to zinc salt color-protecting solution being 100:80 to 120; the soaking temperature being 25 to 32°C; and the soaking time being 10 to 18 minutes.

[0008] Furthermore, the rinsing time is 5 to 10 seconds, the temperature of the flowing deionized water is 15 to 25°C, the flow rate is 0.8 to 1.5 liters per kilogram of material per second, and the pH of the material surface after rinsing is 6.0 to 7.0.

[0009] Further, the mass ratio of zinc-stabilized green bell pepper pieces to linoleic acid glyceride is 100:0.5 to 1.2; the ultrasonic frequency is 20 to 40 kHz, and the power density is 0.3 to 0.8 W / cm²; a buffer solution with pH 6.0 to 6.8 is added to the enzymatic conversion system, and the mass ratio of zinc-stabilized green bell pepper pieces to the buffer solution is 100:5 to 10.

[0010] Furthermore, the conditions for the first-stage low-temperature controlled maturation are as follows: adding pressed rapeseed oil and ascorbic acid to the oxygen-controlled enzyme-enhanced aroma-enhanced green pepper material, with the mass ratio of the oxygen-controlled enzyme-enhanced aroma-enhanced green pepper material to pressed rapeseed oil being 100:10 to 18, and the mass ratio of the oxygen-controlled enzyme-enhanced aroma-enhanced green pepper material to ascorbic acid being 100:0.1 to 0.3, and maturing at 55 to 64°C under a nitrogen protective atmosphere for 18 to 28 minutes.

[0011] Furthermore, the conditions for the secondary medium-temperature controlled curing are: curing at 72 to 78°C for 20 to 30 minutes under a nitrogen protective atmosphere; the conditions for the tertiary high-temperature controlled curing are: curing at 80 to 86°C for 10 to 18 minutes under a nitrogen protective atmosphere.

[0012] Furthermore, the heating rate from the first-level low-temperature controlled curing temperature to the second-level medium-temperature controlled curing temperature is 1.5 to 2.5°C per minute, and the heating rate from the second-level medium-temperature controlled curing temperature to the third-level high-temperature controlled curing temperature is 1.0 to 2.0°C per minute.

[0013] Furthermore, it also includes a pressure steaming and maturation step: adding minced garlic, minced ginger, and white sesame seeds to the deeply cooked material, with the mass ratio of the deeply cooked material to the minced garlic, minced ginger, and white sesame seeds being 100:4 to 8:2 to 5:1 to 3. Under nitrogen protection, the material is pressure steamed at 90 to 96°C and a gauge pressure of 0.03 to 0.06 MPa for 8 to 14 minutes to obtain the fully cooked steamed material.

[0014] Furthermore, it also includes a nitrogen-protected hot filling and sealing step: the steamed and fully cooked material is filled into a light-proof container at 78 to 86°C under nitrogen protection, vacuumed under a vacuum of -0.07 to -0.09 MPa, then filled with nitrogen and sealed, and cooled to room temperature to obtain the finished green pepper sauce.

[0015] This invention discloses a green pepper sauce prepared by the above-mentioned graded temperature-controlled ripening process.

[0016] The beneficial effects of this invention are as follows: This invention introduces a nitrogen-oxygen mixture with an oxygen volume fraction of 5% to 10% into the enzymatic flavor-enhancing stage to establish an oxygen-controlled atmosphere. This provides a controlled supply of molecular oxygen for the oxidative cleavage of linolenic acid substrates catalyzed by lipoxygenase, while limiting the oxygen exposure level to below that of conventional air. This inhibits the oxidation loss rate of zinc chlorophyll derivatives in the enzymatic stage, solving the technical problem of the atmospheric contradiction between the oxygen requirement for enzymatic flavor enhancement and the oxygen barrier requirement for chlorophyll color preservation. It achieves the technical effect of providing the necessary atmospheric conditions for the generation of aromatic aldehyde flavor substances and the preservation of zinc chlorophyll derivatives at each stage while completing multi-stage temperature gradient aging.

[0017] The rinsing step removes residual free citric acid from the material surface, restoring the surface pH to 6.0-7.0. This solves the technical problem of inhibited lipoxygenase activity due to acid residue, ensuring the normal catalytic function of lipoxygenase in subsequent enzymatic stages. Each temperature-controlled ripening stage is kept under a food-grade pure nitrogen protective atmosphere, combined with ascorbic acid to remove free radicals generated by trace amounts of residual oxygen. This achieves the technical effect of blocking the oxidative degradation pathways of aromatic aldehydes and zinc chlorophyll derivatives within a complete temperature gradient of 55-96℃. Attached Figure Description

[0018] Figure 1 This is a flowchart of the preparation process of the graded temperature-controlled ripening process for green pepper sauce provided in this embodiment of the invention; Figure 2 This is a schematic diagram comparing the total content of aromatic aldehydes and the chlorophyll retention rate of each sample provided in the embodiments of the present invention; Figure 3 The color parameters L of each sample provided in the embodiments of the present invention 、a A diagram illustrating the comparison between b and b*; Figure 4 This is a schematic diagram showing the comparison of sensory scores for various samples provided in an embodiment of the present invention; Figure 5 This is a schematic diagram illustrating the effect of the oxygen volume fraction of the enzymatic segment on the formation of aromatic aldehydes provided in the embodiments of the present invention; Figure 6 This is a schematic diagram showing a comparison of the appearance and color of the green pepper sauce product provided in an embodiment of the present invention; Figure 7 This is a schematic diagram of the FTIR infrared spectrum of the green pepper sauce sample provided in an embodiment of the present invention; Figure 8 This is a schematic diagram of the SEM morphology of zinc-stabilized chopped green peppers provided in an embodiment of the present invention. Detailed Implementation

[0019] The subject matter described herein will now be discussed with reference to exemplary embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and implement the subject matter described herein, and changes may be made to the function and arrangement of the elements discussed without departing from the scope of this specification. Various processes or components may be omitted, substituted, or added as needed in the examples. Furthermore, some features described in the examples may be combined in other examples.

[0020] At least one embodiment of the present invention discloses a graded temperature-controlled maturation process for green pepper sauce, comprising: Step 1, Zinc salt ion exchange for color protection Fresh green peppers are washed, stems removed, and chopped to a particle size of 3 to 6 mm. They are then immersed in a zinc salt color-protecting solution for ion exchange, with the ratio of chopped green peppers to the zinc salt color-protecting solution being 100:80 to 120 by mass, preferably 100:90 to 110. The zinc salt color-protecting solution is prepared by dissolving zinc chloride and citric acid in water, with a zinc chloride to citric acid mass ratio of 0.05 to 0.15:0.3 to 0.8, preferably 0.08 to 0.12:0.4 to 0.6. The mixture is immersed at 25 to 32°C for 10 to 18 minutes to complete the replacement of magnesium ions in the chlorophyll porphyrin ring by zinc ions. After immersion, the zinc salt color-protecting solution is drained, and the surface of the material is then briefly rinsed with running deionized water for 5 to 10 seconds, preferably 6 to 8 seconds, to remove residual free acid from the surface, resulting in zinc-stabilized chopped green peppers.

[0021] It should be noted that the role of citric acid in the zinc salt color-protecting solution is to provide a weakly acidic environment to promote the migration and displacement of zinc ions towards the porphyrin ring center. Its dosage must balance displacement efficiency and subsequent rinsing removability. The rinsing operation removes residual free citric acid from the material surface, restoring it to a near-neutral environment, thereby preventing denaturation and inactivation of lipoxygenase in the subsequent enzymatic phase due to the acidic environment. The rinsing time should not be too long, otherwise the displaced zinc ions will be lost with the solution.

[0022] Furthermore, the temperature of the flowing deionized water used for rinsing should be 15 to 25°C, and the flow rate should be 0.8 to 1.5 liters per second per kilogram of material. After rinsing, the pH of the material surface should be measured with precision pH test paper or a pH meter and should be restored to 6.0 to 7.0.

[0023] Furthermore, zinc chloride is a zinc-containing heavy metal salt. When preparing zinc salt color-protecting solutions, operators must wear acid- and alkali-resistant gloves and goggles to avoid direct skin and eye contact. The drained waste zinc salt color-protecting solution contains zinc ions and must be collected in a dedicated waste container and disposed of by a professional wastewater treatment facility; it must not be directly discharged into the sewer system. Rinsing wastewater containing trace amounts of zinc ions generated during rinsing must also be collected and treated centrally.

[0024] Step 2, Ultrasonic-assisted enzymatic flavor enhancement under controlled oxygen atmosphere Zinc-stabilized chopped green bell pepper and glyceryl linoleate are mixed at a mass ratio of 100:0.5 to 1.2, preferably 100:0.7 to 1.0. When a buffer solution is required, a buffer solution with a pH of 6.0 to 6.8 is prepared by mixing disodium hydrogen phosphate and citric acid at a mass ratio of 3:1 to 4:1. This buffer solution is then added at a mass ratio of 100:5 to 10, preferably 100:6 to 8, to maintain the reaction system within the optimal pH range for lipoxygenase and avoid inhibition of lipoxygenase activity by residual trace amounts of acid. The mixture is placed in an ultrasonically coupled stirred reactor, and an oxygen-controlled atmosphere is established by introducing a nitrogen-oxygen mixture with an oxygen volume fraction of 5% to 10%, preferably 6% to 8%. The ultrasonic frequency is 20 to 40 kHz, preferably 25 to 35 kHz, and the power density is 0.3 to 0.8. Preferably, the concentration is 0.4 to 0.6. Under controlled conditions, ultrasound-assisted enzymatic conversion was carried out at 38 to 46°C for 20 to 40 minutes to obtain oxygen-controlled enzymatically enhanced green pepper feed. Among them, This represents the ultrasonic power per unit area. The unit of power is watt. The area unit is square centimeters.

[0025] It should be noted that the oxygen volume fraction in the aforementioned nitrogen-oxygen mixture is 5% to 10%, which is lower than the approximately 21% oxygen content in conventional air. This oxygen-controlled atmosphere provides the necessary molecular oxygen supply for the oxidative cleavage of linolenic acid substrates catalyzed by lipoxygenase, allowing the formation and further cleavage of hydroperoxide intermediates to generate aromatic aldehydes, while simultaneously limiting oxygen exposure to a low level, thus mitigating the oxidative loss of zinc chlorophyll derivatives during this stage.

[0026] It should be noted that the aforementioned linolenic acid glycerides are an exogenous substrate supplement for the lipoxygenase-catalyzed reaction. The purity of the linolenic acid glycerides is not less than 70% (based on the linolenic acid content in the fatty acid composition), and the iodine value is between 170 and 185. The iodine value was determined according to GB / T 5532. Among them, This indicates the number of grams of iodine absorbed per 100 grams of sample. The unit of mass is gram. This is the chemical formula for iodine. The introduction of exogenous substrates can compensate for the insufficient linolenic acid content in green peppers and increase the production of aromatic aldehydes.

[0027] It should be noted that ultrasound-assisted cavitation disrupts the cell wall structure of bell peppers, promoting full contact between endogenous lipoxygenase and exogenous linolenic acid glycerol substrate, thereby improving the efficiency of the enzymatic reaction. The ultrasonic cavitation effect has limited impact on the thermal stability of lipoxygenase within the low-temperature range of 38 to 46°C, during which lipoxygenase can maintain its catalytic activity.

[0028] Furthermore, the stirring speed in the ultrasonically coupled stirred reactor is 100 to 200 rpm, preferably 120 to 160 rpm, to ensure uniform dispersion of materials without compromising the stability of the enzymatic reaction system. The nitrogen-oxygen mixture is introduced at a flow rate of 0.05 to 0.15 liters per minute per liter of reactor volume to maintain the oxygen volume fraction within the set range in the ultrasonically coupled stirred reactor; the oxygen volume fraction is monitored in real time by an online oxygen sensor.

[0029] Furthermore, before adding linolenic acid glycerides, a small amount of the buffer solution used in step 2 is pre-dispersed at a temperature of 38 to 46°C to form a uniform emulsion in the aqueous system before mixing with zinc-stabilized green pepper pieces. This improves the uniformity of the hydrophobic substrate dispersion in the aqueous reaction system and ensures effective contact between lipoxygenase and the linolenic acid glycerides substrate.

[0030] Furthermore, during the enzymatic conversion, the consumption of linolenic acid substrate in the reaction system leads to a gradual decrease in the accumulation rate of hydroperoxide intermediates. Simultaneously, the ultrasonic cavitation effect may trigger a small amount of lipid autoxidation side reaction, generating non-enzymatic oxidation products. To suppress this lipid autoxidation side reaction, the nitrogen replacement operation in step 3 must be performed immediately after the enzymatic conversion is completed without delay, in order to block the continued free radical chain reaction.

[0031] Furthermore, the ultrasonically coupled stirred reactor generates continuous noise during operation, requiring operators to wear soundproof earmuffs for hearing protection. The nitrogen-oxygen mixture contains compressed gas; therefore, the cylinders must be securely placed away from heat sources, and the pressure reducing valve and pipeline connections must be checked for airtightness before use.

[0032] Step 3: Temperature-controlled ripening under primary low-temperature nitrogen protection After enzymatic conversion, food-grade pure nitrogen is introduced into the ultrasonically coupled stirred reactor to rapidly replace residual oxygen-containing gas. Then, the oxygen-controlled, enzyme-catalyzed, aroma-enhancing green pepper mixture is transferred to a sealable roasting device. Food-grade pure nitrogen is continued to be introduced to replace residual gas in the sealable roasting device until the oxygen volume fraction in the device drops below 1.5%, preferably below 0.5%. Pressed rapeseed oil is added to the sealable roasting device at a mass ratio of 100:10 to 18, preferably 100:12 to 15. The acid value of the pressed rapeseed oil used should not exceed 1.5 mg KOH / g, and the peroxide value should not exceed 5 mmol / kg. Ascorbic acid is added at a mass ratio of 100:0.1 to 0.3, preferably 100:0.15 to 0.25. The material is subjected to a first-stage low-temperature controlled curing process at 55 to 64°C for 18 to 28 minutes under a nitrogen protective atmosphere to obtain the first-stage cured material.

[0033] It should be noted that the nitrogen replacement operation immediately cuts off the oxygen supply after the enzymatic conversion, blocking the oxidative degradation pathways of the generated aroma aldehydes and zinc chlorophyll derivatives. Ascorbic acid, as an antioxidant, eliminates free radicals generated by trace amounts of residual oxygen in the sealing roasting equipment after nitrogen replacement, further protecting zinc chlorophyll derivatives and aroma aldehydes from oxidative degradation. Pressed rapeseed oil serves as a heat transfer medium and flavor carrier.

[0034] Furthermore, the time from the end of enzymatic conversion to the transfer of material to the sealable roasting equipment and completion of nitrogen purging should not exceed 5 minutes to reduce oxygen exposure time during the transfer process. The heating rate of the sealable roasting equipment is 1.0 to 2.0°C per minute to ensure that the material temperature rises uniformly to the target range of 55 to 64°C.

[0035] Furthermore, both pressed rapeseed oil and ascorbic acid can only be added after nitrogen purging is completed and the oxygen volume fraction in the sealable roasting equipment is confirmed to have dropped to the target value. The order of addition is to add pressed rapeseed oil first and then ascorbic acid. During the addition process, nitrogen positive pressure protection is continuously maintained to prevent the introduction of outside air during the addition operation.

[0036] Furthermore, when introducing large amounts of nitrogen into a confined space for atmosphere replacement, it is essential to ensure good ventilation in the operating area to prevent nitrogen leaks from accumulating in low-lying areas and causing the risk of localized oxygen deficiency and asphyxiation. Before entering a confined space, operators must use a portable oxygen detector to confirm that the ambient oxygen content is not lower than 19.5%.

[0037] Step 4: Secondary medium-temperature nitrogen-protected temperature-controlled curing Maintaining a nitrogen protective atmosphere within the sealable roasting equipment, the primary cooked material is heated to 72-78°C, preferably 74-76°C, and then subjected to secondary medium-temperature controlled cooking for 20-30 minutes, preferably 22-26 minutes, to obtain the secondary cooked material. This temperature range primarily facilitates the initial Maillard reaction between proteins and free amino acids in the green pepper material and reducing sugars, generating precursors of the soy sauce flavor.

[0038] Furthermore, the heating rate from the primary low-temperature controlled curing temperature to the secondary medium-temperature controlled curing target temperature is 1.5 to 2.5 °C per minute to avoid local overheating that could lead to thermal degradation of zinc chlorophyll derivatives.

[0039] Step 5: Three-stage high-temperature nitrogen protection and temperature-controlled curing. Maintaining a nitrogen protective atmosphere, the secondary-stage maturation material is heated to 80-86°C, preferably 82-84°C, and then subjected to tertiary high-temperature controlled maturation for 10-18 minutes, preferably 12-15 minutes, to obtain a tertiary deep-maturized material. This stage further deepens the Maillard reaction and promotes the softening of the material's texture, resulting in a uniform sauce consistency for the green pepper sauce. The continuous nitrogen protection isolates the zinc chlorophyll derivatives from oxygen within this higher temperature range, blocking their oxidative browning pathway.

[0040] Furthermore, the heating rate from the secondary medium-temperature controlled curing temperature to the tertiary high-temperature controlled curing target temperature is 1.0 to 2.0℃ per minute. Throughout the tertiary high-temperature controlled curing process, the material is continuously stirred at a stirring speed of 150 to 250 rpm to ensure uniform heating and prevent localized scorching.

[0041] Step 6, steam under pressure to cook. Minced garlic, minced ginger, and white sesame seeds are added to the tertiary deep-cooked feed, mixed at a mass ratio of 100:4 to 8:2 to 5:1 to 3, preferably 100:5 to 7:3 to 4:1.5 to 2.5. The mixture is then transferred to a sealed steaming device, and after replacing the air with food-grade nitrogen, it is steamed at 90 to 96°C, preferably 92 to 94°C, and a gauge pressure of 0.03 to 0.06 MPa, preferably 0.04 to 0.05 MPa, for 8 to 14 minutes, preferably 10 to 12 minutes, to obtain the fully steamed feed. This pressure steaming process achieves flavor fusion between the auxiliary and main ingredients while maintaining a sealed, oxygen-free environment, and simultaneously meets commercial aseptic requirements.

[0042] Furthermore, after nitrogen purging is completed in the sealed steaming equipment, the heating process can only be started after confirming with an online oxygen sensor that the oxygen volume fraction inside the sealed steaming equipment has dropped below 0.5%. During the steaming process, the pressure inside the sealed steaming equipment is monitored in real time with a pressure gauge, and the pressure fluctuation range does not exceed ±0.005 MPa.

[0043] Furthermore, the sealed steaming equipment is a pressure vessel, and before use, it must be confirmed that the equipment is within its inspection validity period and that the safety valve is functioning properly. During operation, it is strictly forbidden to open the sealing cover while the equipment is under pressure. Depressurization can only be performed after the pressure inside the equipment has dropped to atmospheric pressure.

[0044] Step 7, nitrogen-protected hot filling and sealing The steamed and fully cooked ingredients are filled into light-proof containers under nitrogen protection at 78 to 86°C, preferably 80 to 84°C. After vacuuming for 10 to 18 seconds at a vacuum degree of -0.07 to -0.09 MPa, the containers are filled with nitrogen and sealed. The mixture is then cooled to room temperature to obtain the finished green pepper sauce. This hot filling combined with vacuuming and nitrogen sealing removes residual oxygen from the light-proof containers, maintaining an oxygen-free environment during storage and preventing the slow oxidative degradation of zinc chlorophyll derivatives and aromatic aldehydes.

[0045] Furthermore, the filling environment temperature is maintained at 20 to 25°C, and food-grade nitrogen is continuously circulated in the filling operation area to create a positive pressure protective atmosphere and prevent outside air from mixing in. After cooling to room temperature, the oxygen volume fraction inside the light-proof container of the finished green pepper sauce is measured using a headspace gas analyzer and should not exceed 2%.

[0046] Furthermore, the finished green pepper sauce was subjected to product identification. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to qualitatively and quantitatively analyze the types and contents of aromatic aldehydes in the finished green pepper sauce. Spectrophotometry (dual wavelengths of 663nm and 645nm) was used to determine the total content of chlorophyll and zinc chlorophyll derivatives in the finished green pepper sauce. Colorimeter was used to determine the color parameters of the finished green pepper sauce to confirm that the sensory quality indicators of the product met expectations.

[0047] Furthermore, during hot filling operations, the material temperature ranges from 78 to 86°C. Operators must wear heat-resistant gloves and protective masks to prevent burns from hot material splashes. The filling area floor must be kept dry and non-slip to avoid safety accidents caused by slippery surfaces.

[0048] Furthermore, the waste generated throughout this process mainly includes the zinc-containing waste color-protecting solution and rinsing wastewater from step 1, as well as solid waste such as waste sealing gaskets removed in each step. The zinc-containing waste liquid must be collected and disposed of by a professional waste liquid treatment facility; solid waste such as waste sealing gaskets is collected and disposed of according to the general industrial solid waste classification. This process uses food-grade nitrogen as a protective atmosphere, and no toxic or harmful waste gas emissions are generated; the citric acid, ascorbic acid, and glyceryl linoleate used in each step are all food-grade raw materials, and the environmental toxicity of the waste is low.

[0049] This invention introduces a nitrogen-oxygen mixture with an oxygen volume fraction of 5% to 10% in the enzymatic flavor-enhancing stage to establish an oxygen-controlled atmosphere. This provides a controlled supply of molecular oxygen for the oxidative cleavage of linolenic acid substrates catalyzed by lipoxygenase, allowing the formation of hydroperoxide intermediates and further cleavage to generate aromatic aldehydes. Simultaneously, the oxygen content in this atmosphere is lower than the approximately 21% level found in conventional air, correspondingly reducing the oxygen exposure level of zinc chlorophyll derivatives in the enzymatic stage and inhibiting their oxidation loss rate. The rinsing step removes residual free citric acid from the zinc salt color-protecting solution, restoring the pH of the material surface to 6.0 to 7.0. This eliminates the inhibitory conditions of acidic environment on the catalytic activity of lipoxygenase, ensuring the normal catalytic function of lipoxygenase in subsequent enzymatic stages. After enzymatic conversion, each stage of the temperature-controlled ripening stage switches to a food-grade pure nitrogen protective atmosphere throughout. Combined with ascorbic acid to remove free radicals generated by trace amounts of residual oxygen, this blocks the oxidative degradation pathways of aromatic aldehydes and zinc chlorophyll derivatives within a complete temperature gradient of 55 to 96°C. The above-mentioned segmented oxygen control scheme specifically solves the atmospheric contradiction between the oxygen requirement for enzymatic aroma enhancement and the oxygen isolation requirement for chlorophyll color preservation in the existing process. This allows the graded temperature-controlled aging process to provide the necessary atmospheric conditions for the generation of aromatic aldehyde flavor substances and the preservation of zinc chlorophyll derivatives at each stage while completing multi-stage temperature gradient aging.

[0050] Example 1 Step 1, Zinc Salt Ion Replacement for Color Protection: Wash and remove the stems from fresh green peppers, then chop them into pieces with a diameter of 3mm. Prepare a zinc salt color-protecting solution with a zinc chloride to citric acid mass ratio of 0.05:0.3, dissolved in deionized water. Mix the chopped green peppers and zinc salt color-protecting solution at a mass ratio of 100:80, and soak at 25℃ for 10 minutes. After soaking, drain the color-protecting solution, and rinse the surface of the material with flowing deionized water at 15℃ at a flow rate of 0.8 liters per kilogram of material per second for 5 seconds. After rinsing, measure the pH of the material surface with precision pH test paper, confirming that it has recovered to 6.0, thus obtaining zinc-stabilized chopped green peppers.

[0051] Step 2, Ultrasonic-Assisted Enzymatic Flavor Enhancement under Oxygen-Controlled Atmosphere: Prepare a pH 6.0 buffer solution using disodium hydrogen phosphate and citric acid in a 3:1 mass ratio. Add glyceryl linoleate (purity not less than 70%, iodine value 170 to 185). The above-mentioned buffer solution was pre-dispersed at 38°C to form a homogeneous emulsion. Zinc-stabilized chopped green bell pepper and glyceryl linoleate were mixed at a mass ratio of 100:0.5, and then the buffer solution was added at a mass ratio of 100:5. The mixture was placed in an ultrasonically coupled stirred reactor, and a nitrogen-oxygen mixture containing 5% oxygen (by volume) was introduced at a flow rate of 0.05 liters per minute per liter of reactor volume. The atmosphere was monitored in real time using an online oxygen sensor. The ultrasonic frequency was set to 20 kHz and the power density to 0.3 kiloliters per second. Stirring speed 100 rpm, and ultrasonic-assisted enzymatic conversion at 38℃ for 20 minutes to obtain oxygen-controlled enzymatically enhanced green pepper material.

[0052] Step 3, Primary Low-Temperature Nitrogen-Protected Temperature-Controlled Cooking: Immediately after the enzymatic conversion is completed, food-grade pure nitrogen is introduced into the reactor to rapidly replace the residual oxygen-containing gas. Within 5 minutes, the oxygen-controlled enzymatically enhanced aroma-enhancing green pepper material is transferred to a sealable roasting device. Food-grade pure nitrogen is continued to be introduced until the oxygen volume fraction in the device drops below 1.5%. First, add pressed rapeseed oil (acid value not exceeding 1.5 mg KOH / g, peroxide value not exceeding 5 mmol / kg) at a mass ratio of 100:10 for the oxygen-controlled enzymatically enhanced aroma-enhancing green pepper material to pressed rapeseed oil; then add ascorbic acid at a mass ratio of 100:0.1. The temperature is increased at a rate of 1.0℃ per minute, and primary low-temperature temperature-controlled cooking is carried out at 55℃ under a nitrogen protective atmosphere for 18 minutes to obtain the primary cooked material.

[0053] Step 4, Secondary medium-temperature nitrogen-protected temperature-controlled curing: Maintain a nitrogen protective atmosphere and heat the primary curing material to 72°C at a heating rate of 1.5°C per minute for 20 minutes to obtain the secondary curing material.

[0054] Step 5, three-stage high-temperature nitrogen-protected temperature-controlled curing: Maintain a nitrogen protective atmosphere, heat the secondary curing material to 80°C at a heating rate of 1.0°C per minute, and continuously stir at a stirring speed of 150 rpm for 10 minutes to obtain the third-stage deep curing material.

[0055] Step 6, Pressure steaming and cooking: Mix the three-stage deep-cooked material with minced garlic, minced ginger, and white sesame seeds in a mass ratio of 100:4:2:1, transfer to a sealed steaming device, purge the air with food-grade nitrogen until the oxygen volume fraction drops below 0.5%, and steam at 90℃ and a gauge pressure of 0.03MPa for 8 minutes to obtain fully cooked steamed material.

[0056] Step 7, Nitrogen-protected hot filling and sealing: Under nitrogen protection, the steamed and fully cooked material is filled into a light-proof container at 78°C. At a filling ambient temperature of 20°C, a vacuum of -0.07MPa is applied for 10 seconds, followed by filling with nitrogen and sealing. The mixture is then cooled to room temperature to obtain the finished green pepper sauce 1.

[0057] Example 2 Step 1: Finely chop fresh green peppers to a particle size of 6mm. Prepare a zinc salt color-protecting solution with a zinc chloride to citric acid mass ratio of 0.15:0.8. Mix the chopped green peppers and zinc salt color-protecting solution at a mass ratio of 100:120 and soak at 32℃ for 18 minutes. After draining, rinse with flowing deionized water at 25℃ at a flow rate of 1.5 liters per kilogram of material for 10 seconds per second. Measure the pH of the material surface until it recovers to 7.0, obtaining zinc-stabilized chopped green peppers.

[0058] Step 2: Prepare a pH 6.8 buffer solution using disodium hydrogen phosphate and citric acid at a mass ratio of 4:1. Pre-disperse linolenic acid glyceride into a homogeneous emulsion at 46°C. Mix zinc-stabilized bell pepper pieces with linolenic acid glyceride at a mass ratio of 100:1.2, then add the buffer solution at a mass ratio of bell pepper pieces to buffer solution of 100:10. Purge with a nitrogen-oxygen mixture containing 10% oxygen at a flow rate of 0.15 liters per minute per liter of reactor volume. Set the ultrasonic frequency to 40 kHz and the power density to 0.8. Stirring speed 200 rpm, and ultrasonic-assisted enzymatic conversion at 46℃ for 40 minutes to obtain oxygen-controlled enzymatically enhanced green pepper material.

[0059] Step 3: Nitrogen gas is used to replace the oxygen in the sealable roasting equipment until the oxygen volume fraction drops to 0.3%. Add auxiliary materials according to the following ratios: oxygen-controlled enzyme-enhanced aroma-enhancing green pepper material to pressed rapeseed oil (100:18 mass ratio) and ascorbic acid (100:0.3 mass ratio). The mixture is heated at 64℃ for 28 minutes at a rate of 2.0℃ per minute to obtain the first-stage cooked material.

[0060] Step 4: Maintain a nitrogen protective atmosphere and heat the material to 78°C at a rate of 2.5°C per minute for 30 minutes to obtain the secondary cured material.

[0061] Step 5: Maintain a nitrogen protective atmosphere and heat to 86°C at a rate of 2.0°C per minute. Stir continuously at a stirring speed of 250 rpm for 18 minutes to obtain a three-stage high-temperature controlled curing process, thus obtaining a three-stage deep-cured material.

[0062] Step 6: Mix the three-stage deep-cooked material with minced garlic, minced ginger, and white sesame seeds in a mass ratio of 100:8:5:3. After nitrogen replacement, steam the mixture at 96℃ and 0.06MPa for 14 minutes to obtain fully cooked steamed material.

[0063] Step 7: At a filling ambient temperature of 25℃, fill the container into a light-proof container at 86℃, vacuum it for 18 seconds under a vacuum degree of -0.09MPa, then seal it with nitrogen and cool it to room temperature to obtain the finished green pepper sauce 2.

[0064] Example 3 Step 1: Finely chop fresh green peppers to a particle size of 4.5mm. Prepare a zinc salt color-protecting solution with a zinc chloride to citric acid mass ratio of 0.10:0.5. Mix the chopped green peppers and zinc salt color-protecting solution at a mass ratio of 100:100 and soak at 29℃ for 14 minutes. After draining, rinse with flowing deionized water at 20℃ at a flow rate of 1.15 liters per kilogram of material for 7 seconds per second. Measure the pH of the material surface until it recovers to 6.5, obtaining zinc-stabilized chopped green peppers.

[0065] Step 2: Prepare a pH 6.4 buffer solution using disodium hydrogen phosphate and citric acid at a mass ratio of 3.5:1. Pre-disperse linolenic acid glyceride into a homogeneous emulsion at 42°C. Mix zinc-stabilized bell pepper pieces with linolenic acid glyceride at a mass ratio of 100:0.85, then add the buffer solution at a mass ratio of bell pepper pieces to buffer solution of 100:7. Purge with a nitrogen-oxygen mixture containing 7% oxygen at a flow rate of 0.10 L / min per liter of reactor volume. Set the ultrasonic frequency to 30 kHz and the power density to 0.5. Stirring speed 140 rpm, and ultrasonic-assisted enzymatic conversion at 42℃ for 30 minutes to obtain oxygen-controlled enzymatically enhanced green pepper material.

[0066] Step 3: Nitrogen gas is used to purge the oxygen volume fraction in the sealable roasting equipment until it drops below 0.5%. Add auxiliary materials according to the following ratios: oxygen-controlled enzyme-enhanced aroma-enhancing green pepper material to pressed rapeseed oil (100:13.5 by mass) and ascorbic acid (100:0.2 by mass). The mixture is heated at 1.5°C per minute and subjected to primary low-temperature controlled maturation at 60°C for 23 minutes to obtain primary matured material.

[0067] Step 4: Maintain a nitrogen protective atmosphere and heat to 75°C at a rate of 2.0°C per minute for secondary medium-temperature controlled curing for 24 minutes to obtain secondary cured material.

[0068] Step 5: Maintain a nitrogen protective atmosphere and heat to 83°C at a rate of 1.5°C per minute. Stir continuously at a stirring speed of 200 rpm for 13 minutes to obtain a three-stage high-temperature controlled curing process, thus obtaining a three-stage deep-cured material.

[0069] Step 6: Mix the three-stage deep-cooked material with minced garlic, minced ginger, and white sesame seeds in a mass ratio of 100:6:3.5:2. After nitrogen replacement, steam the mixture at 93℃ and 0.045MPa for 11 minutes to obtain fully cooked steamed material.

[0070] Step 7: At a filling ambient temperature of 23℃, fill the container at 82℃ into a light-proof container, vacuum it for 14 seconds under a vacuum degree of -0.08MPa, then fill it with nitrogen and seal it. Cool it to room temperature to obtain the finished green pepper sauce 3.

[0071] Comparative Example 1 Step 1 omits the rinsing step: Fresh green peppers are chopped according to the parameters in Step 1 of Example 3, the color-protecting solution is prepared, and after soaking, the zinc salt color-protecting solution is drained. Without rinsing with running deionized water, the process proceeds directly to Step 2. Because no rinsing is performed, free citric acid remains on the surface of the material, resulting in a surface pH of approximately 4.5 to 5.0 (measured using precision pH test paper).

[0072] Steps 2 to 7: The parameters for the remaining steps are the same as in Example 3. The steps of ultrasound-assisted enzymatic flavor enhancement, temperature-controlled maturation at each stage, pressure steaming, and hot filling are completed in sequence to obtain comparative green pepper sauce 1.

[0073] Comparative Example 2 Step 1: Same as in Example 3, zinc-stabilized green bell pepper pieces were obtained (material surface pH 6.5).

[0074] Step 2, replacing the nitrogen-oxygen mixture with pure nitrogen: Zinc-stabilized chopped green bell pepper, glyceryl linoleate, and buffer solution were mixed according to the mass ratio of Step 2 in Example 3. The mixture was placed in an ultrasonically coupled stirred reactor. Food-grade pure nitrogen (approximately 0% oxygen by volume) was introduced into the reactor to establish a completely oxygen-free atmosphere. The gas flow rate was 0.10 liters per minute per liter of reactor volume. The ultrasonic frequency was 30 kHz, and the power density was 0.5. The mixture was stirred at 140 rpm and at 42°C, and then subjected to ultrasonic-assisted treatment for 30 minutes to obtain the processed green pepper material.

[0075] Steps 3 to 7: The parameters for the remaining steps are the same as in Example 3, resulting in Comparative Green Pepper Sauce 2.

[0076] Comparative Example 3 Steps 1 and 2: Same as in Example 3, to obtain oxygen-controlled enzymatically enhanced green pepper material (material surface pH 6.5, oxygen volume fraction of the enzymatic segment 7%).

[0077] Steps 3 to 7 involve replacing food-grade pure nitrogen with air: After the enzymatic conversion is completed, no nitrogen replacement is performed. The oxygen-controlled enzymatically enhanced green pepper material is directly transferred into the frying equipment under normal atmospheric conditions (oxygen volume fraction of approximately 21%). Subsequent steps, including primary low-temperature controlled ripening, secondary medium-temperature controlled ripening, tertiary high-temperature controlled ripening, pressurized steaming, and hot filling, are all completed without nitrogen protection under an aerobic environment, according to the temperature, time, and other parameters of Example 3, to obtain comparative green pepper sauce product 3.

[0078] Experimental test: Using the green pepper sauce samples prepared in Examples 1 to 3 and Comparative Examples 1 to 3 as subjects, the following three process elements were verified through controlled experiments to determine their impact on key product quality indicators: 1. The protective effect of the rinsing step in removing residual free citric acid on the catalytic activity of lipoxygenase (Comparative Example 1 vs. Example 3); 2. The necessity of the oxygen-controlled atmosphere (oxygen volume fraction of 5% to 10%) in the enzymatic stage for the formation of aromatic aldehydes (Comparative Example 2 vs. Example 3); 3. The necessity of the nitrogen protective atmosphere in each stage of the maturation process for the oxidation protection of zinc chlorophyll derivatives and aromatic aldehydes (Comparative Example 3 vs. Example 3). The consistency of product quality in Examples 1 to 3 was also examined under the parameter ranges at both ends and the intermediate values.

[0079] Experimental sample preparation: Following the parameters described in Examples 1 to 3 and Comparative Examples 1 to 3, each scheme used 1 kg of fresh green bell peppers (moisture content approximately 92%, on a wet basis) as the starting material to prepare one batch independently. The batch numbers were Sample 1 to Sample 3 (corresponding to Examples 1 to 3) and Sample 4 to Sample 6 (corresponding to Comparative Examples 1 to 3), respectively. The linolenic acid glycerides used were from the same batch of raw materials, with a purity of 72% (based on the linolenic acid content in the fatty acid composition) and an iodine value of 182. The pressed rapeseed oil had an acid value of 1.2 mg KOH / g and a peroxide value of 3.8 mmol / kg, both meeting the raw material requirements of step 3. All batches were prepared under the same equipment and operating conditions, and the raw materials for each batch were processed on the same day.

[0080] Experimental conditions: After each batch of samples was prepared, it was stored under the same conditions for 7 days before sampling and testing. The testing items included: total content of aromatic aldehydes, total content of zinc chlorophyll derivatives (characterized by chlorophyll retention rate), and color parameters (…). value, value, Value, of which For brightness, For red-green hue, (Yellow-blue hue) and headspace oxygen volume fraction. All tests were performed in the same laboratory, and the testing instruments and methods remained consistent across all batches.

[0081] Experimental steps: Step 1, Determination of Total Flavor Aldehydes: Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to quantitatively analyze the flavor aldehydes (hexanal, trans-2-hexenal, and cis-3-hexenal were used as representative flavor aldehydes, and the total content was calculated by summing the peak areas of each component) in each sample. 5.0 g of each batch of green pepper sauce was placed in a headspace vial and headspace extracted at 50℃ for 30 minutes using a 75μm CAR / PDMS extraction fiber. The desorption temperature was 250℃, and the desorption time was 3 minutes. Quantification was performed using the external standard method, and the results were expressed in micrograms per gram (µg). The value is expressed as the number of micrograms of aromatic aldehydes per gram of sample.

[0082] Step 2, Chlorophyll Retention Rate Determination: The absorbance of each sample extract was measured using spectrophotometry at dual wavelengths of 663 nm and 645 nm. and Calculate the total content of chlorophyll and zinc chlorophyll derivatives, among which Chlorophyll b content ( ), Chlorophyll a content ( ), and The absorbances at 663 nm and 645 nm are shown. The chlorophyll retention rate (%) of each sample is calculated using the total chlorophyll content of fresh, untreated chopped green bell peppers as a baseline (100%). ,in This represents the total content of chlorophyll and zinc chlorophyll derivatives in the sample to be tested. This represents the total chlorophyll content of freshly chopped green bell peppers.

[0083] Step 3, Color parameter measurement: A colorimeter (standard light source D65, 10° observation angle) was used to measure the color parameters of each sample. , , For the determination of values, each batch of samples was measured in parallel three times and the average value was taken.

[0084] Step 4, headspace oxygen volume fraction detection: The headspace oxygen volume fraction inside the light-proof container of each batch of green pepper sauce is detected using a headspace gas analyzer to confirm the sealing effect.

[0085] Step 5, Sensory Evaluation: Ten trained evaluators will score each sample on a 5-point scale (1 being the lowest and 5 being the highest) for its greenness, aroma, soy sauce aroma, and overall acceptability, and the average score will be taken.

[0086] See experimental or test results Figures 2-8 And as shown in the table below: Table 1 Comparison of main process parameters between the examples and comparative examples

[0087] Table 2 Performance test results of the examples and comparative examples

[0088] The results in Table 2 show that the following patterns have been verified.

[0089] Regarding the necessity of the rinsing step (Sample 3 vs. Sample 4): In Comparative Example 1 (Sample 4), after omitting the rinsing step, the pH of the material surface was approximately 4.5 to 5.0. Residual free citric acid exerted an acidic inhibition on lipoxygenase, leading to a decrease in the catalytic efficiency of the enzymatic stage. The total content of aromatic aldehydes in Sample 4 was 41.3%. Compared to sample 3 (72.1) The chlorophyll retention rate decreased by approximately 42.7%, and the sensory aroma score dropped from 3.9 to 2.5. The chlorophyll retention rate (70.1%) was similar to that of sample 3 (73.5%), indicating that omitting the rinsing step had a limited impact on chlorophyll retention, but a significant impact on lipoxygenase catalytic activity. These results confirm that the rinsing step, which removes residual free citric acid from the material surface and restores the pH to 6.0-7.0, is a necessary prerequisite for ensuring the normal catalytic function of lipoxygenase in the subsequent enzymatic stage.

[0090] Regarding the necessity of an oxygen-controlled atmosphere (Sample 3 vs. Sample 5): In Comparative Example 2 (Sample 5), after replacing the 7% oxygen-containing nitrogen-oxygen mixture with pure nitrogen (approximately 0% oxygen by volume), lipoxygenase could not complete the catalytic cycle due to the lack of molecular oxygen, and the total content of aromatic aldehydes was only 18.7%. Compared to sample 3 (72.1) The chlorophyll retention rate of sample 5 decreased by approximately 74.1%, with the sensory aroma score dropping from 3.9 to 1.6 and the overall acceptability score decreasing from 4.0 to 2.4. The chlorophyll retention rate of sample 5 (72.8%) was close to that of sample 3 (73.5%), indicating that while complete oxygen isolation is beneficial for chlorophyll protection, it comes at the cost of sacrificing the formation of aromatic aldehydes. These results confirm that an oxygen-controlled atmosphere with an oxygen volume fraction of 5% to 10% is a necessary atmospheric condition for lipoxygenase-catalyzed oxidative cleavage of linolenic acid substrates to produce aromatic aldehydes. Furthermore, this low oxygen level has an inhibitory effect on the oxidative loss of zinc chlorophyll derivatives.

[0091] Regarding the necessity of nitrogen protective atmosphere in each stage of maturation (Sample 3 vs. Sample 6): In Comparative Example 3 (Sample 6), air was used instead of pure nitrogen for protection in each stage of maturation. Under aerobic conditions, zinc chlorophyll derivatives continued to oxidize and degrade within the complete gradation temperature gradient from 55 to 96°C, and the chlorophyll retention rate was only 38.4%, which was about 47.8% lower than that of Sample 3 (73.5%). The value increased from -12.8 to -5.3, indicating a significant decrease in green hue and a noticeable browning change in color. The value decreased from 39.1 to 31.7, and the overall product darkened. The total content of fragrance aldehydes was 52.6%. Compared to sample 3 (72.1) The decrease of approximately 27.0% indicates that the aerobic ripening environment also leads to the oxidative loss of aromatic aldehydes during the medium-to-high temperature stages. The sensory greenness score dropped from 4.0 to 2.2, and the overall acceptability score decreased from 4.0 to 2.6. These results confirm that using a food-grade pure nitrogen protective atmosphere throughout all stages of ripening is a necessary condition for blocking the oxidative degradation pathway of aromatic aldehydes and zinc chlorophyll derivatives.

[0092] Regarding the consistency of quality within the parameter range of the examples (samples 1 to 3): Examples 1 to 3 correspond to the minimum, maximum, and median values ​​of each parameter, respectively, with the total content of aromatic aldehydes ranging from 68.4% to 74.6%. Within this range, the chlorophyll retention rate is between 71.3% and 74.8%. The values ​​range from -12.4 to -13.1, and the overall sensory acceptability score ranges from 3.8 to 4.1. All indicators maintain good consistency within the parameter range, indicating that the process has stable technical effects within the parameter range.

[0093] Based on the above experimental results, this process restores the pH of the material surface to 6.0 to 7.0 through the rinsing step, introduces a nitrogen-oxygen mixture with an oxygen volume fraction of 5% to 10% in the enzymatic stage to establish an oxygen-controlled atmosphere, and switches to a food-grade pure nitrogen protective atmosphere in each stage of maturation. These three process elements work together to specifically solve the atmospheric contradiction between the oxygen requirement for enzymatic aroma enhancement and the oxygen isolation requirement for chlorophyll color preservation. While completing multi-stage temperature gradient maturation, it achieves the effective generation of aromatic aldehyde flavor substances (approximately 285% higher than under completely oxygen-isolated conditions) and the full retention of zinc chlorophyll derivatives (approximately 91% higher than under aerobic maturation conditions), enabling the finished green pepper sauce to simultaneously achieve a high level in both color and aromatic flavor, two key quality indicators.

[0094] The embodiments of the present invention have been described above. However, the embodiments are not limited to the specific implementation methods described above. The specific implementation methods described above are merely illustrative and not restrictive. Those skilled in the art can make more equivalent embodiments under the guidance of the present embodiments, and all of them are within the protection scope of the present embodiments.

Claims

1. A graded temperature-controlled maturation process for green pepper sauce, characterized in that, Includes the following steps: The chopped green bell peppers were soaked in a zinc salt color-protecting solution to allow zinc ions to replace magnesium ions in the chlorophyll porphyrin ring. After soaking, the peppers were drained and rinsed with running deionized water to remove residual free acid, thus obtaining zinc-stabilized chopped green bell peppers. Zinc-stabilized green bell pepper pieces are mixed with linolenic acid glycerides, and an oxygen-controlled atmosphere is established by introducing a nitrogen-oxygen mixture with an oxygen volume fraction of 5% to 10%. Enzymatic conversion is carried out at 38 to 46°C for 20 to 40 minutes under ultrasonic assistance to obtain oxygen-controlled enzymatically enhanced green bell pepper material. After the enzymatic conversion is completed, pure nitrogen gas is introduced to replace the residual oxygen-containing gas. The oxygen-controlled enzymatically enhanced green pepper material is then subjected to three stages of controlled low-temperature maturation, controlled medium-temperature maturation, and controlled high-temperature maturation under a nitrogen protective atmosphere to obtain a deeply matured material.

2. The graded temperature-controlled ripening process for green pepper sauce according to claim 1, characterized in that, The zinc salt color-protecting solution is prepared by dissolving zinc chloride and citric acid in water, with a mass ratio of zinc chloride to citric acid of 0.05 to 0.15: 0.3 to 0.8; the mass ratio of chopped green bell pepper to zinc salt color-protecting solution is 100: 80 to 120; the soaking temperature is 25 to 32°C, and the soaking time is 10 to 18 minutes.

3. The graded temperature-controlled maturation process for green pepper sauce according to claim 1, characterized in that, The rinsing time is 5 to 10 seconds, the temperature of the flowing deionized water is 15 to 25°C, the flow rate is 0.8 to 1.5 liters per kilogram of material per second, and the pH of the material surface is 6.0 to 7.0 after rinsing.

4. The graded temperature-controlled maturation process for green pepper sauce according to claim 1, characterized in that, The mass ratio of zinc-stabilized green bell pepper pieces to glyceryl linoleate is 100:0.5 to 1.2; the ultrasonic frequency is 20 to 40 kHz, and the power density is 0.3 to 0.8 W / cm²; a buffer solution with pH 6.0 to 6.8 is added to the enzymatic conversion system, and the mass ratio of zinc-stabilized green bell pepper pieces to the buffer solution is 100:5 to 10.

5. The graded temperature-controlled ripening process for green pepper sauce according to claim 1, characterized in that, The conditions for the first-stage low-temperature controlled maturation are as follows: add pressed rapeseed oil and ascorbic acid to the oxygen-controlled enzyme-enhanced green pepper material, with a mass ratio of oxygen-controlled enzyme-enhanced green pepper material to pressed rapeseed oil of 100:10 to 18 and a mass ratio of oxygen-controlled enzyme-enhanced green pepper material to ascorbic acid of 100:0.1 to 0.3, and mature at 55 to 64°C under a nitrogen protective atmosphere for 18 to 28 minutes.

6. The graded temperature-controlled maturation process for green pepper sauce according to claim 1, characterized in that, The conditions for the secondary medium-temperature controlled curing are: curing at 72 to 78°C for 20 to 30 minutes under a nitrogen protective atmosphere; the conditions for the tertiary high-temperature controlled curing are: curing at 80 to 86°C for 10 to 18 minutes under a nitrogen protective atmosphere.

7. The graded temperature-controlled ripening process for green pepper sauce according to claim 6, characterized in that, The heating rate from the first-level low-temperature controlled curing temperature to the second-level medium-temperature controlled curing temperature is 1.5 to 2.5℃ per minute, and the heating rate from the second-level medium-temperature controlled curing temperature to the third-level high-temperature controlled curing temperature is 1.0 to 2.0℃ per minute.

8. The graded temperature-controlled maturation process for green pepper sauce according to claim 1, characterized in that, It also includes a pressure steaming and cooking step: adding minced garlic, minced ginger and white sesame seeds to the deep-cooked material, with the mass ratio of deep-cooked material to minced garlic, minced ginger and white sesame seeds being 100:4 to 8:2 to 5:1 to 3. Under nitrogen protection, the material is pressure steamed at 90 to 96°C and a gauge pressure of 0.03 to 0.06 MPa for 8 to 14 minutes to obtain fully cooked steamed material.

9. The graded temperature-controlled maturation process for green pepper sauce according to claim 8, characterized in that, It also includes a nitrogen-protected hot filling and sealing step: the steamed and fully cooked material is filled into a light-proof container at 78 to 86°C under nitrogen protection, vacuumed under a vacuum of -0.07 to -0.09 MPa, then filled with nitrogen and sealed, and cooled to room temperature to obtain the finished green pepper sauce.

10. A green pepper sauce prepared by the graded temperature-controlled ripening process according to any one of claims 1 to 9.

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