CN112220029B - Method for preparing chilli sauce by using spicy salt blanks - Google Patents
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Abstract
The invention discloses a method for preparing chilli sauce by using spicy salt billets, which comprises the steps of soaking spicy salt billets in water to obtain low-salt chilli billets, adding disodium ethylenediamine tetraacetate, potassium dihydrogen phosphate, glucose and soybean milk into the low-salt chilli billets, uniformly stirring, respectively carrying out activation treatment on lactobacillus plantarum, lactobacillus acidophilus and self-separating lactobacillus fermentum, inoculating the pretreated low-salt chilli billets into lactobacillus plantarum, lactobacillus acidophilus and self-separating lactobacillus fermentum, fermenting, adding spice for seasoning, and carrying out wet superfine grinding treatment on the seasoned fermented chilli billets to obtain chilli sauce. The method adopts the three-strain combined fermentation, can realize synergistic effect, ensures that the chilli sauce has strong fermentation aroma and oxidation resistance, can also keep the nutrition and the sour, spicy, salty and fresh taste of the chilli sauce to the greatest extent, and has important commercial application prospect.
Description
Technical Field
The invention belongs to the technical field of fermented vegetable processing, relates to a method for preparing chilli sauce by using spicy salt blanks, and particularly relates to a method for preparing chilli sauce by using three strains combined fermentation of spicy salt blanks.
Background
Vegetable fermentation is an important traditional dominant industry, wherein the production of capsicum fermented products is dominant, and the fermented capsicum products become a new economic growth point in the food industry. At present, the mode of preserving the peppers by enterprises mainly depends on preservation of salt blanks, and the hot pepper sauce is processed after salt blank desalination, so that the high-salt pickling and rinsing processes are mostly adopted, the loss of flavor and taste components is serious, the characteristic flavor of the fermented peppers is not generated, the later-period 'fermented' pepper processing mode of acid adding and blending is not similar to the traditional fermented peppers, the healthy development of the fermented pepper industry is restricted, and the requirements of people on high-quality hot pepper sauce cannot be met.
The processing research of the chilli sauce mainly comprises the steps of breeding fermentation strains, optimizing the process, analyzing the nitrite content and the like. In the aspect of fermentation strain breeding, zhu Long is drawn and the like, lactobacillus plantarum, lactococcus plantarum, bacillus subtilis, bacillus pumilus, desert and the like are separated from fermented peppers by adopting a traditional separation culture method, 2 lactobacillus with high acid yield and good growth are separated from naturally fermented chilli sauce, and the lactobacillus plantarum and the leuconostoc mesenteroides are identified.
The existing fermentation strain used for producing the fermented chilli is mainly lactobacillus plantarum, the acid production capacity of a single lactobacillus plantarum is strong, the sour taste of the fermented product is sufficient, but the problems of single fermentation taste, insufficient fermentation aroma, weak functionality of the product and the like exist. Meanwhile, the mixing proportion of multiple strains is different, and the flavor of the product is greatly influenced. Therefore, screening dominant strains with different functions for composite fermentation is a basic and main factor for producing acid, aroma and probiotic metabolites of capsicum, and is an important research and development point in the field.
Disclosure of Invention
The invention aims to solve the technical problems of overcoming the defects of the prior art and providing the method for preparing the chilli sauce by using the chilli salt blank, wherein the method is used for carrying out combined fermentation on three strains, can realize synergistic effect, can enable the chilli sauce to have strong fragrance and oxidation resistance, and can also keep the nutrition and the sour, spicy, salty and fresh taste of the chilli sauce to the greatest extent.
In order to solve the technical problems, the invention adopts the following technical scheme.
A method for preparing chilli sauce by using spicy salt blanks, comprising the following steps:
s1, desalting: soaking the spicy salt blank in water, and removing partial salt of the spicy salt blank to obtain a low-salt chilli blank, wherein the salt content of the chilli salt blank is 22-23 wt%, and the salt content of the low-salt chilli blank is 5-8 wt%;
s2, pretreatment: adding disodium ethylenediamine tetraacetate, potassium dihydrogen phosphate, glucose and soybean milk into the low-salt chilli blank, and uniformly stirring;
s3, culturing strains: respectively activating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum, and then respectively inoculating the lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum into a culture medium for value-added culture to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid; the lactobacillus fermentum is separated from chopped hot peppers, is lactobacillus fermentum BLHN3 (Lactobacillus fermentum BLHN), and is preserved in China center for type culture collection, and the preservation number is CCTCC NO: m2020406;
s4, fermenting and seasoning: inoculating lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid into the pretreated low-salt chilli blank, uniformly stirring, fermenting, and after fermentation is completed, adding spice for seasoning to obtain a seasoned fermented chilli blank;
s5, crushing: carrying out wet superfine grinding treatment on the seasoned fermented chilli blank to obtain chilli sauce;
in the above preparation process, the step S2 and the step S3 may be performed in an exchangeable order or simultaneously.
The above-mentioned preparation method using spicy spiced salt blankIn the method for preparing the chilli sauce, preferably in the step S4, the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1:1:3-5, the total inoculation amount is controlled to be 3% -5%, and the concentration of the lactobacillus plantarum bacterial liquid is controlled to be 10 6 cfu/mL～10 7 cfu/mL, the concentration of the lactobacillus acidophilus bacterial liquid is controlled at 10 6 cfu/mL～10 7 cfu/mL, the concentration of the lactobacillus fermentum bacterial liquid is controlled at 10 6 cfu/mL～10 7 cfu/mL, wherein the fermentation temperature is 35-37 ℃, and the fermentation time is 8-10 d.
In the above method for preparing chili sauce by using spicy salt billets, preferably, in step S2, the adding amount of disodium ethylenediamine tetraacetate is 0.01% -0.02% of the mass of the low-salt chili billets, the adding amount of monopotassium phosphate is 0.15% -0.2% of the mass of the low-salt chili billets, the adding amount of glucose is 1.0% -1.5% of the mass of the low-salt chili billets, and the adding amount of soybean milk water is 1.5% -2.5% of the mass of the low-salt chili billets.
In the above method for preparing chilli sauce by using spicy salt blanks, preferably, in step S3, the culture medium is a liquid MRS culture medium, the temperature of the value-added culture is 36-38 ℃, and the time of the value-added culture is 24-36 h.
In the above method for preparing chilli sauce by using spicy spiced salt billets, preferably, in step S3, after the value-added culture, the method further comprises freezing centrifugation, cleaning and bacteria liquid concentration adjustment, wherein the temperature of the freezing centrifugation is 4-6 ℃, the rotating speed of the freezing centrifugation is 5000-6000 rpm, the time of the freezing centrifugation is 15-20 min, the cleaning and bacteria liquid concentration adjustment are carried out by adopting normal saline, and the obtained lactobacillus plantarum bacteria liquid, lactobacillus acidophilus bacteria liquid and lactobacillus fermentum bacteria liquid are refrigerated in an environment of 4-6 ℃.
In the method for preparing the chilli sauce by using the spicy salt blanks, preferably, in the step S1, the water is hot water, the consumption of the hot water is 2.6-2.8 times of the mass of the chilli salt blanks, the temperature of the hot water is 60-80 ℃, and the soaking time is 10-12 min.
In the above method for preparing chili sauce using a chili salt billet, preferably, in step S1, the quality of the low-salt chili billet is controlled to be the same as the quality of the chili salt billet.
In the above method for preparing chili sauce by using a spicy salt-pepper blank, preferably, in step S4, the spice includes garlic, ginger, white spirit, light soy sauce and chicken essence, the garlic accounts for 10% -12% of the low-salt chili blank, the ginger accounts for 3% -5% of the low-salt chili blank, the white spirit accounts for 1% -3% of the low-salt chili blank, the light soy sauce accounts for 1% -3% of the low-salt chili blank, and the chicken essence accounts for 0.1% -0.2% of the low-salt chili blank.
In the method for preparing the chilli sauce by using the spicy salt blank, preferably, in the step S5, the frequency of the wet ultrafine grinding is 2-3 times, the rotating speed of the wet ultrafine grinding is 6000 r/min-9000 r/min, and the particle size of the chilli sauce is 30-50 μm.
The above method for preparing chili sauce by using spicy salt and pepper blank preferably further comprises step S6: bottling the chilli sauce, and preserving without sterilizing and refrigerating to obtain chilli sauce product containing living bacteria; or bottling the chilli sauce, and performing ultrahigh pressure sterilization, wherein the treatment pressure during sterilization is 300-400 MPa, and the sterilization time is 20-25 min, so as to obtain the chilli sauce product stored at normal temperature.
Compared with the prior art, the invention has the advantages that:
1. the invention mainly utilizes the technologies of secondary fermentation and flavoring of the spicy salt blank (compared with slight primary fermentation during the preparation of the spicy salt blank), superfine grinding, physical sterilization and the like, strengthens the high quality and the functionality of the fermented chilli sauce, particularly utilizes the characteristics of acid production, aroma production, antioxidation and intestinal field planting of lactobacillus acidophilus of lactobacillus plantarum to mutually strengthen and excite, and cooperatively ferment, so that each strain can mutually strengthen and excite the production of new volatile components while playing the respective main effects.
2. The method adopts three pure strain fermentation, mixes lactobacillus plantarum with good acid production performance, lactobacillus acidophilus with fermentation vegetable sources and lactobacillus fermentum BLHN3 strain with self-extraction for fermentation, particularly increases the inoculation amount of the self-extraction lactobacillus fermentum, fully plays the flavoring and antioxidation effects of lactobacillus fermentum BLHN3, simultaneously promotes the corresponding effects of lactobacillus plantarum and lactobacillus acidophilus, stimulates the generation of new volatile aroma, effectively promotes the aroma quality of the chilli sauce, and makes the characteristics of acid, spicy, salty, fresh and fragrant of the chilli sauce more intense and hierarchical, and obviously superior to the chilli sauce prepared by the traditional method.
3. The invention controls the weight of the low-salt pepper blank to be the same as that of the pepper salt blank, and supplements the lost salt weight through desalted water to increase the water content in the low-salt pepper blank, thereby being very beneficial to the growth of lactobacillus and the fermentation of products, shortening the fermentation time and enhancing the fermentation flavor.
4. According to the method, a pretreatment process is added after desalination and before fermentation of the chilli salt blank, disodium ethylenediamine tetraacetate is added to serve as a water retention agent, food additives such as potassium dihydrogen phosphate is added to serve as a buffering agent, a K source is supplemented at the same time, and food-grade raw materials such as glucose and soybean milk water are added to supplement a C source and an N source, so that good material basis and environment are provided for fermentation quality improvement and aroma enhancement of pure lactic acid bacteria.
5. The method of the invention carries out wet superfine grinding treatment on the fermented chilli blank with good taste, and the particle size of the chilli sauce is controlled between 30 mu m and 50 mu m, so that the chilli sauce has finer taste.
6. The method can process the chilli sauce into a viable bacteria product without a sterilization process, or process the chilli sauce into a normal-temperature product by adopting an ultrahigh-pressure sterilization technology, so that the nutrition and aroma quality of the chilli after fermentation by lactic acid bacteria are reserved to the greatest extent.
A lactobacillus fermentum, the name of which is lactobacillus fermentum strain (Lactobacillus fermentum) is lactobacillus fermentum BLHN3 (Lactobacillus fermentum BLHN 3), which is preserved in China center for type culture collection, and the preservation number is CCTCC NO: m2020406, the address of the preservation unit is located at university of Wuhan in China, and the preservation date is 8 months and 7 days in 2020.
Drawings
FIG. 1 is a graph showing the ratio of different strains to sensory scores of chilli sauce products in example 1 of the present invention.
Detailed Description
The invention is further described below in connection with the drawings and the specific preferred embodiments, but the scope of protection of the invention is not limited thereby. Unless otherwise indicated, materials and instruments used in the examples below were commercially available.
The invention relates to a method for preparing chilli sauce by using spicy spiced salt billets, which comprises the following steps:
s1, desalting: soaking the spicy salt blank in water, and removing partial salt of the spicy salt blank to obtain a low-salt chilli blank, wherein the salt content of the chilli salt blank is 22-23 wt%, and the salt content of the low-salt chilli blank is 5-8 wt%;
s2, pretreatment: adding disodium ethylenediamine tetraacetate, potassium dihydrogen phosphate, glucose and soybean milk into the low-salt chilli blank, and uniformly stirring;
s3, culturing strains: respectively activating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum, and then respectively inoculating the lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum into a culture medium for value-added culture to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid; the lactobacillus fermentum is separated from chopped hot peppers, is lactobacillus fermentum BLHN3 (Lactobacillus fermentum BLHN), and is preserved in China center for type culture collection, and the preservation number is CCTCC NO: m2020406;
s4, fermenting and seasoning: inoculating lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid into the pretreated low-salt chilli blank, uniformly stirring, fermenting, and after fermentation is completed, adding spice for seasoning to obtain a seasoned fermented chilli blank;
s5, crushing: carrying out wet superfine grinding treatment on the seasoned fermented chilli blank to obtain chilli sauce;
in the above preparation process, the step S2 and the step S3 may be performed in an exchangeable order or simultaneously.
And S6, bottling (PET (polyethylene terephthalate) the chilli sauce, and carrying out sterilization to obtain the chilli sauce with a shelf life of 2 without sterilizing or carrying out ultrahigh pressure sterilization to obtain the high-quality chilli sauce with a shelf life of 12 months.
In the step S1, a certain proportion of hot water is added, the temperature of the hot water is 60-80 ℃, the consumption of the hot water is 2.6-2.8 times of the mass of the chilli salt blank, the desalination treatment is carried out for 10-12 min, the salt content of the desalted chilli salt blank is reduced to 5-8%, and the mass of the low-salt chilli blank is controlled to be the same as the mass of the chilli salt blank.
In the step S2, the adding amount of the disodium ethylenediamine tetraacetate is 0.01-0.02% of the mass of the low-salt chilli blank, the adding amount of the monopotassium phosphate is 0.15-0.2% of the mass of the low-salt chilli blank, the adding amount of the glucose is 1.0-1.5% of the mass of the low-salt chilli blank, the adding amount of the soybean milk is 1.5-2.5% of the mass of the low-salt chilli blank, and all ingredients are uniformly stirred for standby after being added.
In the step S3, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum BLHN3 (self-separation in chopped capsicum) are respectively activated and treated, then are respectively inoculated into liquid MRS culture medium for value-added culture at 36-38 ℃ for 24-36 h, the MRS culture medium is removed by freezing centrifugation, the temperature of the freezing centrifugation is 4-6 ℃, the rotating speed of the freezing centrifugation is 5000-6000 rpm, the time of the freezing centrifugation is 15-20 min, and the concentration of each bacterial liquid is regulated to be 10 after the washing with normal saline 6 cfu/mL～10 7 cfu/mL, and refrigerating in an environment of 4-6 ℃ for standby.
In the step S4, the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1:1:3-5, the total inoculation amount is 3-5%, the fermentation temperature is 35-37 ℃, and the fermentation time is 8-10 d.
In the step S4, the spices comprise garlic, ginger, white spirit, light soy sauce and chicken essence, wherein the garlic accounts for 10% -12% of the mass of the low-salt chilli blank, the ginger accounts for 3% -5% of the mass of the low-salt chilli blank, the white spirit accounts for 1% -3% of the mass of the low-salt chilli blank, the light soy sauce accounts for 1% -3% of the mass of the low-salt chilli blank, and the chicken essence accounts for 0.1% -0.2% of the mass of the low-salt chilli blank.
In the step S5, the times of wet superfine grinding are 2-3 times, the rotating speed of the wet superfine grinding is 6000-9000 r/min, and the grain diameter of the chilli sauce is 30-50 mu m.
In the step S6, when ultrahigh pressure sterilization is carried out, the treatment pressure during sterilization is 300-400 MPa, and the sterilization time is 20-25 min.
The chilli sauce product obtained by the method has the characteristics that: the viable bacteria type product is rich in lactobacillus acidophilus which can be planted in intestinal tracts, and the abnormal lactobacillus-lactobacillus fermentum has strong fermentation aroma, has a shelf life of 2 months and high quality; the chilli sauce is treated under ultrahigh pressure, is rich in metabolites of lactic acid bacteria, and can maximally retain nutrition and aroma quality of chilli, and the shelf life of the chilli sauce is 12 months.
The characteristic index of the finished chilli sauce obtained by the invention is as follows: the chilli sauce has bright red color, uniform and fine sauce body, moderate viscosity, strong fragrance of sour, spicy, salty and fresh taste and natural fermentation chilli sauce, water (g/100 g) is less than or equal to 80 percent, salt (calculated by sodium chloride, g/100 g) is 5 to 8 percent, total acid is 0.5 to 0.6 percent, and living bacteria type products (lactobacillus plantarum 10) 5-6 cfu/g, lactobacillus acidophilus 10 5-6 cfu/g, lactobacillus fermentum 2×10 5-6 ～3×10 5-6 cfu/g); the ultrahigh pressure sterilization chilli sauce does not contain viable bacteria, and the other indexes are the same.
The limit of other pollutants accords with the GB 2762 rule, and the limit of pathogenic bacteria accords with the GB 29921 rule.
Example 1
The invention relates to a method for preparing chilli sauce by using spicy spiced salt billets, which comprises the following steps:
s1, desalting: adding hot water with the mass of 70 ℃ which is 2.7 times of that of the salt blank into the chilli salt blank, soaking and desalting for 12min, so that the salt content of the desalted chilli salt blank is reduced from the initial 22% to 6.57%, and the quality of the low-salt chilli blank is kept to the original chilli salt blank.
S2, pretreatment: adding disodium ethylenediamine tetraacetate, potassium dihydrogen phosphate, glucose and soybean slurry into the low-salt chilli blank before fermentation, wherein the addition amount of the disodium ethylenediamine tetraacetate is 0.01% of the mass of the low-salt chilli blank, the addition amount of the potassium dihydrogen phosphate is 0.15% of the mass of the low-salt chilli blank, the addition amount of the glucose is 1.5% of the mass of the low-salt chilli blank, and the addition amount of the soybean slurry is 1.5% of the mass of the low-salt chilli blank, and uniformly stirring all ingredients for standby.
S3, culturing strains: respectively activating Lactobacillus plantarum, lactobacillus acidophilus and Lactobacillus fermentum BLHN3, inoculating into liquid MRS culture medium, and culturing at 36deg.C for 36 hr at concentration of 10 8 cfu/mL, culturing, centrifuging at 4deg.C for 15min at 5000r/min in a refrigerated centrifuge, removing MRS culture medium, washing with physiological saline for 1 time, and regulating bacterial liquid concentration to 10 with physiological saline 6 cfu/mL to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid, and refrigerating the lactobacillus plantarum bacterial liquid, the lactobacillus acidophilus bacterial liquid and the lactobacillus fermentum bacterial liquid in an environment of 4-6 ℃ for later use.
S4, fermenting and seasoning: the pretreated low-salt pepper blank is inoculated into lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid, the total inoculation amount is 3 percent, the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1:1:4, and the materials are fully and uniformly stirred after inoculation. And (3) loading the pretreated low-salt chilli blanks inoculated with the strains into a solid fermentation tank for temperature control fermentation, and fermenting for 10d at 37 ℃. Mixing the fermented and mature chilli blank with garlic, ginger, white spirit, light soy sauce and chicken essence, wherein the mass of the garlic is 10% of the mass of the low-salt chilli blank, the mass of the ginger is 3% of the mass of the low-salt chilli blank, the mass of the white spirit is 1.5% of the mass of the low-salt chilli blank, the mass of the light soy sauce is 2% of the mass of the low-salt chilli blank, and the mass of the chicken essence is 0.2% of the mass of the low-salt chilli blank, so as to obtain the seasoned fermented chilli blank.
S5, superfine grinding: the seasoned fermented chilli blank is subjected to wet superfine grinding (specifically wet shearing superfine grinding) for 3 times, and the rotating speed is 8000r/min, so that chilli sauce is obtained, and the particle size of the chilli sauce is 45 mu m.
S6, bottling: bottling and sealing the superfine pulverized chili sauce, refrigerating at 4deg.C without sterilizing to obtain live bacteria type chili sauce, and keeping shelf life for 2 months, or sterilizing under ultrahigh pressure at 380MPa for 25min to obtain sterilized chili sauce product with shelf life of 12 months.
In the embodiment, the lactobacillus fermentum is separated from chopped capsicum, the name of the lactobacillus fermentum is lactobacillus fermentum BLHN3 (Lactobacillus fermentum BLHN 3), and the lactobacillus fermentum is preserved in China center for type culture collection, and the preservation number is CCTCC NO: m2020406, the address of the preservation unit is located at university of Wuhan in China, and the preservation date is 8 months and 7 days in 2020.
The lactobacillus has the following characteristics: the gram positive bacteria are identified as lactobacillus fermentum through physiological and biochemical identification and molecular biological identification, and the main biological characteristics are as follows: the bacterial colony is round, white, smooth and moist, the edge is neat, easy to pick up, phi is 1-2mm, and the cell shape is rod-shaped. The physiological and biochemical characteristics are that gelatin is not liquefied, indole is not produced, the contact enzyme is negative, and the optimal growth temperature is 37 ℃. The sequence of the bacterial 16SrDNA is shown in SEQ NO: 1.
In this example, lactobacillus plantarum (Lactobacillus plantarum) produced good acid, available from China food fermentation industry, inc., code CICC20242. Lactobacillus acidophilus (Lactobacillus acidophilus) is purchased from the institute of agricultural resources and agriculture division of China academy of agricultural science, and is numbered ACCC19940, can smoothly pass through the environment of high acid and high bile salt in the stomach and intestine, can be used as a dietary supplement factor for normal reproduction in the human intestinal tract, and has the function of regulating the stomach and intestine.
The performance index of the chilli sauce product prepared by the embodiment is that the chilli sauce is bright red in color, uniform and fine in sauce body, moderate in viscosity, and has sour, spicy, salty and fresh flavors and rich fragrance of the naturally fermented chilli sauce. Physical and chemical indexes: 76.5% of water (g/100 g), 6.8% of salt (g/100 g calculated as sodium chloride), 0.53% of total acid, 1.5X10% of lactobacillus plantarum in the viable cell type product 6 cfu/g, lactobacillus acidophilus 1.2X10 6 cfu/g, lactobacillus fermentum 2.6X10 6 cfu/g。
According to the invention, lactobacillus fermentum BLHN3 is selected for inoculation and pepper fermentation, lactobacillus fermentum BLHN3 is separated from homemade red beef chopped peppers, the pepper has good fragrance producing capability, the variety of volatile components of fermented pepper juice is maximum, 37 types of the volatile components exist, the total ester content of the volatile components of the fermented peppers is 33.37 percent (the total ester content of fermentation of other strains is less than 28.1 percent), wherein the flavor ester content applied to the flavoring of fermented foods is high, such as ethyl linolenate 4.03 percent, ethyl linoleate 2.18 percent, ethyl octanoate 3.43 percent and ethyl lactate 7.07 percent, the content of the volatile components of the esters is obviously higher than that of other strains, and pepper products fermented by the lactobacillus fermentum BLHN3 show special oil fragrance. In addition, the applicant also found that the lactobacillus fermentum BLHN3 bacterial cells and the cell-free extract adopted in the present example have strong oxidation resistance, such as 61.87% ± 0.68% of the bacterial cell iron ion reducing ability and 43.81% ± 0.44% of the cell-free extract iron ion reducing ability; the clearance rate of DPPH free radical of the bacterial cells is 51.87 +/-0.63%, the clearance rate of DPPH free radical of the cell-free extract is 31.15+/-0.28%, the clearance rate of superoxide anion free radical of the bacterial cells is 43.12+/-0.25%, and the clearance rate of superoxide anion free radical of the cell-free extract is 24.58+/-0.33%; cell free radical clearance of cell is 35.63% ± 0.30%, and cell free extract free radical clearance of cell is 27.53% ± 0.31%. Therefore, the lactobacillus fermentum has strong oxidation resistance, and the strain with good oxidation resistance is fermented to be rich in thalli and metabolites, so that the fermented product has strong oxidation resistance, can remove singlet oxygen and free radicals which cause aging, and can slow down the aging of a human body.
The invention not only adopts the lactobacillus fermentum BLHN3, but also combines the lactobacillus fermentum BLHN3 with lactobacillus plantarum and lactobacillus acidophilus to ferment the low-salt pepper blank, and the lactobacillus plantarum, the lactobacillus acidophilus and the lactobacillus fermentum have different fermentation characteristics, have different roles in the fermentation process of the low-salt pepper blank, and have rules of competition, antagonism and the like among different strains, so that different strain combinations and strain proportions have larger influence on acidity, aroma and sensory effects of the product. The three strains are selected to perform mixed fermentation on the low-salt chilli blank, so that the original fermentation characteristics of the low-salt chilli blank can be brought into play, the three strains can be mutually promoted, the main fermentation characteristics of the strain are driven to be improved, and the original unobvious effect is brought into play. For example, lactobacillus fermentum fermentation products are fermented independently, the same fermentation time produces less acid, and the volatile aroma components are less in variety; the three strains (lactobacillus acidophilus, lactobacillus plantarum and lactobacillus fermentum) are adopted for mixed fermentation, the number of volatile aroma components is up to 41, and the types and the content of the volatile components are obviously higher than those of the fermentation products of comparative example 1 (without inoculation), comparative example 2 (lactobacillus acidophilus and lactobacillus plantarum) and the three independent fermentation products. The three strains are mixed and fermented to prepare the low-salt green pepper, and the proportion of the original partial volatile aroma components is enhanced due to the mutual assistance and promotion among the strains, and the volatile aroma components are newly added: cyclohexene (0.37%), ethyl octanoate (5.28%), ethyl 2-phenylethanol (5.59%), ethyl decanoate (2.77%), ethyl dodecanoate (1.97%), isopropyl tetradecanoate (0.44%), ethyl cis-9, 12-octadecadienoate (1.19%), ethyl cis-9, 12, 15-octadecatrienoate (2.33%), which are not available in all three bacteria alone.
The pepper product fermented by the three strains shows rich oil fragrance and sauce fragrance, which obviously exceeds the fragrance of lactobacillus fermentum, and proves that other two strains have obvious promotion effect on the fragrance production of lactobacillus fermentum, and meanwhile, the volatile fragrance component contains unsaturated fatty acid esters such as cis-9, 12-octadecadienoic acid ethyl ester and cis-9, 12, 15-octadecatrienoic acid ethyl ester, which also shows that the antioxidant capacity of the fermented product is further enhanced.
In the invention, when the total inoculation amount is 3%, and the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1:1:1, 1:1:2, 1:1:3, 1:1:4 and 1:1:5 respectively, as shown in figure 1, as the proportion of lactobacillus fermentum is increased, the synergistic ability of the three bacteria is enhanced, the aroma of the product is enhanced, the acid production ability, the adaptability to gastrointestinal tract, the antioxidant ability and the like are all enhanced and balanced, so that the overall sensory score is in an ascending trend. Therefore, the lactobacillus plantarum, the lactobacillus acidophilus and the lactobacillus fermentum can produce a synergistic effect, so that the comprehensive sensory score of the chilli sauce is obviously increased.
Comparative example 1
A traditional method for preparing chilli sauce comprises the following steps:
1) Desalting the spicy salt and pepper blank: adding 70 ℃ hot water which is 0.83 times of the weight of the spicy pepper salt billets, and desalting for 15min to reduce the salt content of the spicy pepper billets to 12 percent.
2) Seasoning: adding lactic acid into desalted chili salt blank, and mixing with adjuvants such as Bulbus Allii, rhizoma Zingiberis recens, chinese liquor, and light soy sauce.
3) Crushing: pulverizing the flavored fermented chili blank with colloid mill for 2 times at 2500r/min, and the particle size of chili sauce is 100 μm.
4) Bottling and pasteurizing: bottling the chilli sauce, sealing, pasteurizing at 85deg.C for 20min to obtain the final product.
The obtained chili sauce has bright red color, uniform sauce body, sour, spicy and salty taste, and no fermentation aroma.
Physical and chemical indexes: moisture (g/100 g) 78.6%, salt (g/100 g calculated as sodium chloride) 10.5%, total acid 0.30%.
Comparative example 2
A method for preparing chilli sauce from chilli salt blanks, which is basically the same as the method in the embodiment 1, and differs from the embodiment only in that: and (3) inoculating the pretreated low-salt pepper blank into lactobacillus plantarum bacterial liquid and lactobacillus acidophilus bacterial liquid, and controlling the total inoculation amount to be 3%, wherein the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid is 1:1.
The detection shows that the chilli sauce prepared by the comparative example has bright red color, uniform and fine sauce body, moderate viscosity and sour, spicy and salty taste, but compared with the chilli sauce product of example 1, the chilli sauce has lighter fermented flavor, 32 volatile aroma components are measured, the chilli sauce does not contain the newly added volatile aroma components of example 1, the moisture (g/100 g) is 77.3%, the salt (g/100 g) is 6.70% calculated by sodium chloride, the total acid is 0.50%, and the lactobacillus plantarum is 4.2 multiplied by 10 in the living bacteria type product 6 cfu/g, lactobacillus acidophilus 3.9X10 6 cfu/g。
In summary, the method of the invention firstly carries out desalination treatment on the spicy salt blank, adds the water-retaining agent, supplements the C source, the N source and the K source, inoculates pure lactobacillus with the functions of producing fragrance, resisting oxidation, producing acid, regulating intestines and stomach and the like, mixes and carries out collaborative fermentation, adds flavoring agent into the fermented and mature chilli blank for flavoring, and then carries out wet superfine grinding to prepare the chilli sauce, and the living bacteria-containing chilli sauce which is not sterilized after bottling or carries out ultrahigh pressure cold sterilization, thereby obviously improving the rich flavor and the health care function of the chilli sauce and effectively promoting the quality improvement of the chilli sauce.
The above description is only of the preferred embodiment of the present invention, and is not intended to limit the present invention in any way. While the invention has been described in terms of preferred embodiments, it is not intended to be limiting. Any person skilled in the art can make many possible variations and modifications to the technical solution of the present invention or equivalent embodiments using the method and technical solution disclosed above without departing from the spirit and technical solution of the present invention. Therefore, any simple modification, equivalent substitution, equivalent variation and modification of the above embodiments according to the technical substance of the present invention, which do not depart from the technical solution of the present invention, still fall within the scope of the technical solution of the present invention.
Sequence listing
<110> institute for agricultural product processing in Hunan province
<120> method for preparing chili sauce using spicy salt-pepper blank
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1448
<212> DNA
<213> Lactobacillus fermentum BLHN3 (Lactobacillus fermentum BLHN 3)
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gcgcaagcct gatggagcaa caccgcgtga gtgaagaagg gtttcggctc gtaaagctct 420
gttgttaaag aagaacacgt atgagagtaa ctgttcatac gttgacggta tttaaccaga 480
aagtcacggc taactacgtg ccagcagccg cggtaatacg taggtggcaa gcgttatccg 540
gatttattgg gcgtaaagag agtgcaggcg gttttctaag tctgatgtga aagccttcgg 600
cttaaccgga gaagtgcatc ggaaactgga taacttgagt gcagaagagg gtagtggaac 660
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cctggtctgc aactgacgct gagactcgaa agcatgggta gcgaacagga ttagataccc 780
tggtagtcca tgccgtaaac gatgagtgct aggtgttgga gggtttccgc ccttcagtgc 840
cggagctaac gcattaagca ctccgcctgg ggagtacgac cgcaaggttg aaactcaaag 900
gaattgacgg gggcccgcac aagcggtgga gcatgtggtt taattcgaag ctacgcgaag 960
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accgcccgtc acaccatgag agtttgtaac acccaaagtc ggtgggggta accttttagg 1440
agccagcc 1448
Claims (9)
1. A method for preparing chilli sauce by using spicy salt blanks, which is characterized by comprising the following steps:
s1, desalting: soaking the spicy salt blank in water, and removing partial salt of the spicy salt blank to obtain a low-salt chilli blank, wherein the salt content of the chilli salt blank is 22-23 wt%, and the salt content of the low-salt chilli blank is 5-8 wt%; controlling the quality of the low-salt pepper blank to be the same as that of the pepper salt blank;
s2, pretreatment: adding disodium ethylenediamine tetraacetate, potassium dihydrogen phosphate, glucose and soybean milk into the low-salt chilli blank, and uniformly stirring;
s3, culturing strains: respectively activating lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum, and then respectively inoculating the lactobacillus plantarum, lactobacillus acidophilus and lactobacillus fermentum into a culture medium for value-added culture to obtain lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid; the lactobacillus fermentum is separated from chopped hot peppers, is lactobacillus fermentum BLHN3 (Lactobacillus fermentum BLHN), and is preserved in China center for type culture collection, and the preservation number is CCTCC NO: m2020406;
s4, fermenting and seasoning: inoculating lactobacillus plantarum bacterial liquid, lactobacillus acidophilus bacterial liquid and lactobacillus fermentum bacterial liquid into the pretreated low-salt chilli blank, uniformly stirring, fermenting, and after fermentation is completed, adding spice for seasoning to obtain a seasoned fermented chilli blank; the mass ratio of the lactobacillus plantarum bacterial liquid to the lactobacillus acidophilus bacterial liquid to the lactobacillus fermentum bacterial liquid is 1:1:3-5, and the total inoculation amount is controlled to be 3% -5%;
s5, crushing: carrying out wet superfine grinding treatment on the seasoned fermented chilli blank to obtain chilli sauce;
in the above preparation process, the step S2 and the step S3 may be performed in an exchangeable order or simultaneously.
2. Root of Chinese characterThe method for preparing chili sauce by using spicy salt and pepper blank as claimed in claim 1, wherein in the step S4, the concentration of the lactobacillus plantarum bacterial liquid is controlled to be 10 6 cfu/mL～10 7 cfu/mL, the concentration of the lactobacillus acidophilus bacterial liquid is controlled at 10 6 cfu/mL～10 7 cfu/mL, the concentration of the lactobacillus fermentum bacterial liquid is controlled at 10 6 cfu/mL～10 7 cfu/mL, wherein the fermentation temperature is 35-37 ℃, and the fermentation time is 8-10 d.
3. The method for preparing chili sauce by using spicy salt and pepper blanks according to claim 1, wherein in the step S2, the adding amount of the disodium ethylenediamine tetraacetate is 0.01% -0.02% of the mass of the low-salt chili blank, the adding amount of the monopotassium phosphate is 0.15% -0.2% of the mass of the low-salt chili blank, the adding amount of the glucose is 1.0% -1.5% of the mass of the low-salt chili blank, and the adding amount of the soybean milk water is 1.5% -2.5% of the mass of the low-salt chili blank.
4. The method for preparing chilli sauce by using spicy salt blanks according to claim 1, wherein in the step S3, the culture medium is a liquid MRS culture medium, the temperature of the value-added culture is 36-38 ℃, and the time of the value-added culture is 24-36 h.
5. The method for preparing chilli sauce by using spicy salt and pepper blanks according to claim 4, wherein in the step S3, after the value-added culture, the method further comprises freezing centrifugation, cleaning and bacteria liquid concentration adjustment, wherein the temperature of the freezing centrifugation is 4-6 ℃, the rotating speed of the freezing centrifugation is 5000-6000 rpm, the time of the freezing centrifugation is 15-20 min, and the cleaning and bacteria liquid concentration adjustment are carried out by adopting normal saline, and the obtained lactobacillus plantarum bacteria liquid, lactobacillus acidophilus bacteria liquid and lactobacillus fermentum bacteria liquid are refrigerated in an environment of 4-6 ℃.
6. The method for preparing chili sauce by using pepper salt as claimed in any one of claims 1-5, characterized in that in step S1, the water is hot water, the amount of the hot water is 2.6-2.8 times the mass of the pepper salt, the temperature of the hot water is 60-80 ℃, and the soaking time is 10-12 min.
7. The method for preparing chili sauce using a spicy salt-pepper billet according to any one of the claims 1 to 5, characterized in that in step S4, the spice comprises garlic, ginger, white spirit, light soy sauce and chicken essence, wherein the garlic is 10 to 12% of the low-salt chili billet, the ginger is 3 to 5% of the low-salt chili billet, the white spirit is 1 to 3% of the low-salt chili billet, the light soy sauce is 1 to 3% of the low-salt chili billet, and the chicken essence is 0.1 to 0.2% of the low-salt chili billet.
8. The method for preparing chilli sauce using a pepper salt billet as claimed in any one of the claims 1 to 5, wherein the number of the wet ultra-micro pulverizing is 2 to 3, the rotational speed of the wet ultra-micro pulverizing is 6000r/min to 9000r/min, and the particle size of the chilli sauce is 30 μm to 50 μm in the step S5.
9. The method for preparing chili sauce using a spicy salt-pepper blank as claimed in any one of the claims 1 to 5, further comprising the step of S6: bottling the chilli sauce, and preserving without sterilizing and refrigerating to obtain chilli sauce product containing living bacteria; or bottling the chilli sauce, and performing ultrahigh pressure sterilization, wherein the treatment pressure during sterilization is 300-400 MPa, and the sterilization time is 20-25 min, so as to obtain the chilli sauce product stored at normal temperature.
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| CN113892630A (en) * | 2021-10-15 | 2022-01-07 | 江苏恒顺醋业股份有限公司 | Method for producing low-salt chili sauce by fermenting aspergillus |
| CN114947104B (en) * | 2022-05-23 | 2023-05-12 | 青岛天祥食品集团调味品有限公司 | A kind of production technology of fresh chili sauce and fresh chili sauce |
| CN117683681B (en) * | 2023-12-12 | 2024-08-06 | 湖南农业大学 | Special starter for capsicum and preparation method and application thereof |
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