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CN113951494B - Probiotic-fortified-fermentation seafood-flavor chilli sauce and preparation method thereof - Google Patents

Probiotic-fortified-fermentation seafood-flavor chilli sauce and preparation method thereof Download PDF

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CN113951494B
CN113951494B CN202111067024.5A CN202111067024A CN113951494B CN 113951494 B CN113951494 B CN 113951494B CN 202111067024 A CN202111067024 A CN 202111067024A CN 113951494 B CN113951494 B CN 113951494B
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chilli sauce
seafood
chilli
salt
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CN113951494A (en
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范志华
张宁
赵志琴
林佳雨
王晨
吕荣玉
郭煜辉
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Daoyi Shenzhen Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2400/113—Acidophilus
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    • A23V2400/00—Lactic or propionic acid bacteria
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    • A23V2400/169—Plantarum
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Abstract

The invention discloses a probiotics-enriched seafood-flavored chilli sauce which meets the national low-salt pickled vegetable standard, wherein the salt content is below 8%, and the nitrite content is below 10 mg/kg. The seafood-flavored chilli sauce is prepared by taking chilli as a main raw material based on traditional fermentation through pretreatment, adding shrimp sauce and sweet fermented glutinous rice ingredients, canning and inoculating probiotics for enhanced fermentation, and the obtained product has low salt content and low nitrite content, soft spicy taste, moderate viscosity and mellow taste and has obvious seafood flavor. The technology of the invention improves the quality of the fermented chilli sauce, relieves the potential safety hazard problem possibly existing in the traditional chilli sauce, and meets the current requirements of consumers on health foods.

Description

Probiotic-fortified-fermentation seafood-flavor chilli sauce and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a probiotic-fortified-fermentation seafood-flavor chilli sauce and a preparation method thereof.
Background
The chilli sauce is a sauce made of chilli, and is a common seasoning on a dining table. The commercial products include oil and water. The oil is prepared from vegetable oil and pepper, has bright red color, is covered with vegetable oil, and is easy to store; the water is prepared by adding seasonings such as garlic, ginger, sugar, salt and the like, and the pepper is prepared by adding water, so that the pepper is bright red, the taste is delicious, and the pepper can be stored for a long time.
The fermented chilli sauce is a lactobacillus fermented product with special flavor, has good sensory quality, and has low cost, convenient eating and relatively single flavor. The chilli sauce is produced by adopting a natural fermentation mode, which has the problems of long fermentation period, higher nitrite content and the like,
The capsicum is a common vegetable and condiment in four seasons, belongs to the Solanaceae family, is a herbal plant capable of growing for many times within one year, has a large cultivation area in China, and is a common vegetable edible in four seasons in China. The hot pepper can increase appetite, help digestion, improve the homeostasis in intestinal canal, and has the effects of accelerating metabolism, improving cold body and caring skin. Especially contains abundant vitamins, can reduce blood lipid content in blood, reduce cholesterol, and has effects of preventing and resisting cancer and controlling diseases such as cardiovascular diseases. The red pigment in the red pepper is used as a rich source of vitamins and carotene, and the more the red pepper is ingested, the more the anti-aging capability of individuals can be enhanced.
Shrimp paste is one of the common seasonings in coastal areas of China and various countries in southeast Asia, is a mao red viscous food prepared by using an open multi-strain mixed fermentation mode under the high-salt condition for small shrimps such as shrimps, black shrimps and the like, has delicious taste and unique flavor, contains a large amount of essential amino acids and minerals, has biological functional activities such as antioxidant activity, cholesterol reduction, blood pressure reduction, organism immunity enhancement and the like, and is deeply favored by coastal residents. The quality and the characteristic flavor of the shrimp paste are greatly dependent on the composition and the metabolic activity of microorganism types, and the substances such as protein, sugar, fat and the like are degraded and further reacted under the action of endogenous enzymes and microbial enzymes along with the complex microorganism, physicochemical and biochemical changes in the fermentation process. On one hand, the reactions generate polypeptide, amino acid and other nutrient substances and various flavor components, and influence the nutritional value and flavor of the product; on the other hand, the texture of the product is changed, and the texture and flowability of the product are affected.
Probiotics grow in the environment in the human body and exert beneficial effects on the host body by regulating the intestinal microbial flora. The regulation of the immune system improves the environmental homeostasis of the human body, which is also called as a second genome of the human body, and the probiotics promote the human body to utilize the nutrient substances in food, so that the stability of intestinal flora of the human body can be maintained, and the immunity of the human body can be regulated.
The lactobacillus can generate a large amount of organic acid in the fermentation process, is very beneficial to the fermentation process of fermented food, and the organic acid generated in the fermentation process reduces the pH value of the fermented product, so that the fermentation process can inhibit the infection of other miscellaneous bacteria, is commonly used as a main fermentation strain for pickle fermentation, can generate a large amount of bacteriocin in the fermentation process, has great influence on the growth inhibition of other miscellaneous bacteria, and particularly can reduce the nitrite content in the fermented food by nitrite reductase generated by lactobacillus plantarum, shorten the fermentation period and improve the fermentation efficiency. The metabolism mechanism can produce a large amount of lactic acid and acetic acid, an syndiotactic fermentation strain can reproduce at 15 ℃; lactobacillus acidophilus is a homofermentative strain, a microaerophilic organism, that ferments sugar to lactic acid. Is suitable for growth at a lower pH value, and plays a role in lactobacillus acidophilus at the later stage of fermentation, thereby becoming a dominant strain.
Sweet fermented glutinous rice is commonly called as fermented glutinous rice, and is prepared by taking glutinous rice as a raw material and taking sweet distiller's yeast as a strain through fermentation. Sweet fermented rice can produce various enzymes such as amylase, saccharifying enzyme, protease, metabolite sugar, organic acid, polypeptide, amino acid, alcohol, ester, etc., which can make sweet fermented rice exhibit its special flavor and convert substances not easy to be absorbed by human body into easily absorbed forms. The mould and saccharomycete in sweet fermented glutinous rice combine sugar as nutritive matter to produce alcohol and organic acid to produce ester, so as to add fragrance to chilli sauce.
By searching, the following two related patent publications are found in terms of preparing dye dispersants, specifically as follows:
1. A preparation method of fruit flavored chili sauce (CN 104256557A) comprises the following steps: fresh red pepper, removing pedicel, removing seeds, cleaning, adding 50% of water, crushing, pulping, adding 20% of fresh ginger shreds, 15% of white granulated sugar, 10% of salt, 10% of pear jam and 10% of apple puree, uniformly mixing, steaming at 100 ℃ for 10 minutes, cooling to 35 ℃, inoculating 8% of aspergillus oryzae strain, 0.3% of lactobacillus plantarum freeze-dried powder, stirring, fermenting at 30-35 ℃ for 10 days, adding 5% of sweet fermented glutinous rice, 0.1% of xanthan gum and 0.05% of monascus red, uniformly mixing, grinding into thick liquid by a colloid mill, and sterilizing at 75 ℃ for 15 minutes to obtain fruity chilli sauce.
2. A fresh shrimp chili sauce and a preparation method thereof (CN 104886543A) are prepared from the following raw materials in parts by weight: 200-220 parts of dry red pepper, 30-35 parts of shrimp meat, 10-11 parts of white vinegar, 9-10 parts of orange peel, 10-11 parts of red yeast rice, 4-5 parts of astragalus mongholicus, 2-3 parts of prepared rehmannia root, 2-3 parts of wolfberry fruit, 4-5 parts of polygonum multiflorum, 10-11 parts of mesona chinensis, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of table salt, 25-30 parts of sucrose and 20.4-0.5 part of CaCl. The invention uses dry red pepper as raw material, can reduce the concentrated technological process, lactobacillus plantarum used for fermenting the chilli sauce is acid-proof and salt-tolerant, the fermented chilli sauce has high quality, and the added CaCl2, salt and cane sugar have moderate amounts, so that the chilli has moderate hardness, good taste, good salt taste and good color, and the milk powder added in the later period of fermentation is fermented to form gel to cover the surface of the chilli, so that the irritation to gastric mucosa is reduced, and the mesona chinensis can avoid excessive internal heat.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a probiotic-fortified fermented seafood-flavor chilli sauce and a preparation method thereof.
The technical scheme adopted for solving the technical problems is as follows:
A probiotic-fortified-fermentation seafood-flavor chilli sauce meets the national low-salt pickled vegetable standard, has a salt content of below 8% and a nitrite content of below 10 mg/kg.
Further, the capsaicin content of the chilli sauce is 0.05g/kg through detection, and the Scoville index is 771SHU; the hardness was 412g and the viscosity was 371g.sec as measured by a TA.XTPlus physical property analyzer; 65 volatile aroma components are detected by SPME-GC-MS technology, NIST standard spectrum library is matched, and only 26 identification results with positive and negative matching degree more than 80% are reported; wherein, the acid is 11 kinds, the alcohol is 6 kinds, the ester is 4 kinds, the aromatic is 3 kinds, and the olefin is 2 kinds.
The preparation method of the probiotics intensified fermentation seafood-flavor chilli sauce comprises the following steps:
(1) Preparing enzymolysis skim milk: weighing skimmed milk powder, dissolving with warm water, sterilizing at 115deg.C for 20-30min, cooling to room temperature, adding neutral protease 5000U/g under aseptic condition, then water-bathing at 42deg.C for 2-2.5h, then killing neutral protease at 95deg.C for 20-30min, cooling to obtain supernatant, and collecting enzymatic skimmed milk; wherein, each 120.0g of skim milk powder is weighed and dissolved to 1L by warm water;
(2) Preparation of sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa according to 0.5-2% inoculum size, fermenting at 35deg.C for 36-48 hr;
(3) Seed liquid preparation: inoculating lactobacillus plantarum and lactobacillus acidophilus bacterial powder into the enzymolysis skim milk according to the inoculum size of 0.1 percent, culturing for 24 hours at 30 ℃, and inoculating bacterial liquid into the enzymolysis skim milk according to the inoculum size of 10 percent; repeating the activation operation for 3 times to ensure that the number of the viable bacteria of the lactobacillus reaches 10 9 orders of magnitude, and then uniformly mixing the sweet fermented glutinous rice, the lactobacillus plantarum and the lactobacillus acidophilus to prepare seed liquid;
Wherein, lactobacillus plantarum: lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1-3: 1 to 3:1 to 2;
(4) Pretreatment of peppers: cleaning the capsicum with running water to remove impurities on the surface of the capsicum, draining the water on the surface of the capsicum, and then placing the capsicum under an ultraviolet lamp for irradiation sterilization;
(5) Cutting up and filling: cutting Capsici fructus into pieces, and adding into glass tank or fermentation tank;
(6) Adding seed liquid and auxiliary materials: adding 3-10% of seed liquid, 3-10% of shrimp paste, 1-4% of salt and 2-6% of sugar into the pepper, and mixing;
(7) Fermentation: and (3) placing the uniformly mixed chilli in a constant temperature environment of 25-40 ℃ for 1-2 weeks, and obtaining the seafood-flavored chilli sauce through enhanced fermentation by utilizing the probiotics.
Further, in the step (3), lactobacillus plantarum: lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1:1:1 or 2:1:2 or 3:1:2 or 3:2:1 or 3:2:2.
Further, the pepper in the step (4) is fresh, normal bright red in color, complete in shape, free of mechanical damage and free of plant diseases and insect pests.
Further, the size of the chilli blocks in the step (5) is 0.020-0.025mm 2.
Further, the shrimp paste in the step (6) is shrimp paste with the salt content of 31-35% and the protein content of 10-12%.
The invention has the advantages and positive effects that:
1. The seafood-flavored chilli sauce is prepared by taking chilli as a main raw material based on traditional fermentation through pretreatment, adding shrimp sauce and sweet fermented glutinous rice ingredients, canning and inoculating probiotics for enhanced fermentation, and the obtained product has low salt content and low nitrite content, soft spicy taste, moderate viscosity and mellow taste and has obvious seafood flavor. The technology of the invention improves the quality of the fermented chilli sauce, relieves the potential safety hazard problem possibly existing in the traditional chilli sauce, and meets the current requirements of consumers on health foods.
2. The 65 volatile aroma components of the chilli sauce developed by the product are detected by SPME-GC-MS technology. Only 26 identification results with positive and negative matching degrees of more than 80% are reported after matching by using an NIST standard spectrum library. Wherein 11 acids, 6 alcohols, 4 esters, 3 aromatics and 2 olefins are main flavoring substances of the chilli sauce with special seafood flavor. And mould and saccharomycetes in the sweet fermented glutinous rice and the shrimp paste take sugar as nutrient substances to produce ethanol and combine with organic acid to produce ester components, so that the chilli paste is added with fragrance. As shown in table 2.
3. The invention adopts the optimized combination of probiotics (inoculating lactobacillus plantarum and lactobacillus acidophilus mixed strains) to strengthen the fermentation process, synthesizes the physiological actions of microorganisms contained in sweet fermented glutinous rice and shrimp paste, inhibits the growth of harmful microorganisms, reduces the nitrite content, weakens the peppery degree of the chilli, and prepares the chilli paste with seafood flavor and low salt and nitrite content, which is shown in table 3.
4. The product has small change of various data indexes after fermentation for 6 days, and overall acid bias after 15 days, and the fermentation period is set to be 1-2 weeks. The addition proportion and the addition amount of probiotics solve the problem of long fermentation period of the traditional fermented chilli sauce, shorten the fermentation time and save the time cost. Nitrite reductase produced by lactobacillus plantarum can reduce nitrite content in fermented food, and can produce a large amount of lactic acid and acetic acid with lactobacillus acidophilus, so that the whole fermentation environment is in a lower pH value, and other miscellaneous bacteria are inhibited from growing. It can be seen in Table 3 that the data index changes were small after 6 days of fermentation and overall meta-acid after 15 days, the fermentation period was set to 1-2 weeks.
5. The chilli sauce prepared by the invention is not subjected to sterilization treatment, is stored at low temperature, has stable seafood flavor and small color change, has proper spicy degree and has strong fragrance.
6. The seafood-flavored low-salt chilli sauce has the advantages that the compound probiotics are used for enhanced fermentation, so that the growth of harmful microorganisms is effectively inhibited, the nitrite content is reduced, and the water content is 70-80%; the salt and nitrite content of the pickled vegetable meets the national standards of low salt (less than or equal to 8 percent) and nitrite (less than or equal to 10 mg/kg) of pickled vegetables. The invention meets the requirements of consumers on health, ensures the flavor and nutrition of the product, and relieves the resistance of the bad smell of the shrimp paste of partial consumers. The chilli sauce prepared by the method has seafood flavor, soft spicy taste, bright red color, aromatic flavor, moderate viscosity and moderate sour and salty taste, and is suitable for various people to eat. The invention has unique process and low cost, and is easy for industrial production.
7. The seafood-flavored chilli sauce provided by the invention is produced by adopting a probiotics reinforced fermentation method, and has the potential of improving the flavor and quality of the chilli sauce. Mixing shrimp paste and sweet fermented glutinous rice in a certain proportion into pretreated chilli powder, controlling the adding amount of salt, preparing seed liquid by using lactobacillus plantarum and lactobacillus acidophilus as mixed strains, inoculating the seed liquid into the chilli paste, synthesizing salt-tolerant microorganisms in the shrimp paste to generate a compound effect, providing special fragrance for the chilli paste, reducing the nitrite content and shortening the fermentation period, and preparing the special chilli paste with seafood flavor and low salt and nitrite content.
Detailed Description
The following describes the embodiments of the present invention in detail, but the present embodiments are illustrative and not limitative, and are not intended to limit the scope of the present invention.
The raw materials used in the invention are conventional commercial products unless specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The percentage "%" referred to in the examples is the mass percentage, the percentage of the solution is the gram of the solute contained in 100mL, and the percentage between the liquids is the volume ratio of the solution at 25 ℃.
A probiotic-fortified-fermentation seafood-flavor chilli sauce meets the national low-salt pickled vegetable standard, has a salt content of below 8% and a nitrite content of below 10 mg/kg.
Further, the capsaicin content of the chilli sauce is detected to be 0.05g/kg, the Scoville index is 771SHU, and the chilli sauce is soft in pungency and can be accepted by masses; the hardness was 412g and the viscosity was 371g.sec as measured by a TA.XTPlus physical property analyzer; 65 volatile aroma components are detected by SPME-GC-MS technology, NIST standard spectrum library is matched, and only 26 identification results with positive and negative matching degree more than 80% are reported; wherein 11 acids, 6 alcohols, 4 esters, 3 aromatics and 2 olefins are main flavoring substances of the chilli sauce with special seafood flavor.
The preparation method of the probiotics intensified fermentation seafood-flavor chilli sauce comprises the following steps:
(1) Preparing enzymolysis skim milk: weighing skimmed milk powder, dissolving with warm water, sterilizing at 115deg.C for 20-30min, cooling to room temperature, adding neutral protease 5000U/g under aseptic condition, then water-bathing at 42deg.C for 2-2.5h, then killing neutral protease at 95deg.C for 20-30min, cooling to obtain supernatant, and collecting enzymatic skimmed milk; wherein, each 120.0g of skim milk powder is weighed and dissolved to 1L by warm water;
(2) Preparation of sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa according to 0.5-2% inoculum size, fermenting at 35deg.C for 36-48 hr;
(3) Seed liquid preparation: inoculating lactobacillus plantarum and lactobacillus acidophilus bacterial powder into the enzymolysis skim milk according to the inoculum size of 0.1 percent, culturing for 24 hours at 30 ℃, and inoculating bacterial liquid into the enzymolysis skim milk according to the inoculum size of 10 percent; repeating the activation operation for 3 times to ensure that the number of the viable bacteria of the lactobacillus reaches 10 9 orders of magnitude, and then uniformly mixing the sweet fermented glutinous rice, the lactobacillus plantarum and the lactobacillus acidophilus to prepare seed liquid;
Wherein, lactobacillus plantarum: lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1-3: 1 to 3:1 to 2;
(4) Pretreatment of peppers: cleaning the capsicum with flowing water, removing impurities such as soil on the surface of the capsicum, draining water on the surface, and then placing under an ultraviolet lamp for irradiation sterilization;
(5) Cutting up and filling: cutting Capsici fructus into pieces, and adding into glass tank or fermentation tank;
(6) Adding seed liquid and auxiliary materials: adding 3-10% of seed liquid, 3-10% of shrimp paste, 1-4% of salt and 2-6% of sugar into the pepper, and mixing;
(7) Fermentation: and (3) placing the uniformly mixed chilli in a constant temperature environment of 25-40 ℃ for 1-2 weeks, and obtaining the seafood-flavored chilli sauce through enhanced fermentation by utilizing the probiotics.
Preferably, the lactobacillus plantarum in the step (3): lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1:1:1 or 2:1:2 or 3:1:2 or 3:2:1 or 3:2:2.
Preferably, the capsicum in the step (4) is fresh, normal bright red in color, complete in shape, free of mechanical damage and free of plant diseases and insect pests.
Preferably, the size of the chilli blocks in the step (5) is 0.020-0.025mm 2.
Preferably, the shrimp paste in the step (6) is shrimp paste with a salt content of 31-35% and a protein content of 10-12%.
Specifically, the relevant preparation and detection examples are as follows:
Example 1
A preparation method of a low-salt chilli sauce with seafood flavor by probiotic fermentation comprises the following steps:
(1) Preparing enzymolysis skim milk: weighing 120.0g of skim milk powder, dissolving to 1L, sterilizing at 115 ℃ for 20min, cooling, adding neutral protease (5000U/g) under aseptic condition, bathing in water at 42 ℃ for 2.5h, sterilizing at 95 ℃ for 30min, cooling, and collecting supernatant for later use.
(2) Seed liquid preparation: the proper amount of lactobacillus plantarum and lactobacillus acidophilus bacterial powder are inoculated into the enzymolysis skim milk, and are cultured for 24 hours at 30 ℃, and bacterial liquid is inoculated into the enzymolysis skim milk in an amount of 10 percent. The activating operation is repeated for 3 times to ensure that the number of the viable bacteria of the lactobacillus reaches 10 9 orders of magnitude, and then the lactobacillus is uniformly mixed with the sweet fermented glutinous rice in proportion to prepare the seed liquid.
Wherein, the preparation of sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa according to 0.5-2% inoculum size, fermenting at 35deg.C for 36-48 hr;
(3) Pretreatment of peppers: fresh, normal in color and complete in shape, does not have mechanical damage and diseases and insect pests, is cleaned by running water to remove impurities such as soil on the surface of the capsicum, and the surface is drained and then irradiated under an ultraviolet lamp for sterilization;
(4) Cutting: cutting Capsici fructus into blocks of about 0.020-0.025mm 2, and placing in a glass tank or fermenter;
(5) Adding auxiliary materials and inoculating seed liquid: adding 5% of seed solution, 8% of shrimp paste, 2% of salt and 2% of sugar into the chilli, and uniformly mixing;
(6) Fermentation: and (5) placing the uniformly mixed chillies in a constant temperature environment at 30 ℃ for 14 days to obtain the finished product.
Test example 1
Chilli sauce performance detection
The physical and chemical index specific detection method related by the invention is as follows:
Total acid content: determining the total acid content by referring to an acid-base titration method in national standard GBT 12456-2008;
nitrite content: determining the nitrite content by referring to naphthalene ethylenediamine hydrochloride in national standard GB 5009.42-2016;
Salt content: determining the salt content by referring to a determination method of sodium chloride in national standard GB 5009.42-2016;
Capsaicin: measuring capsaicin and dihydrocapsaicin content by referring to national standard GBT 21266-2007;
physical property measurement: the hardness and viscosity of the chilli sauce were measured using a ta.xtplus physical analyzer.
The physical and chemical index detection results of the chilli sauce are shown in table 4:
table 4: physical and chemical index detection result of chilli sauce
The physical and chemical index detection results of the chilli sauce are shown in table 5:
Table 5: physical and chemical index detection result of chilli sauce
Example 2
A preparation method of a low-salt chilli sauce with seafood flavor by probiotic fermentation comprises the following steps:
(1) Preparing enzymolysis skim milk: weighing 120.0g of skim milk powder, dissolving to 1L, sterilizing at 115 ℃ for 20min, cooling, adding neutral protease (5000U/g) under aseptic condition, bathing in water at 42 ℃ for 2h, sterilizing at 95 ℃ for 20min, cooling, and collecting supernatant for later use.
(2) Seed liquid preparation: the proper amount of lactobacillus plantarum and lactobacillus acidophilus bacterial powder are inoculated into the enzymolysis skim milk, and are cultured for 24 hours at 30 ℃, and bacterial liquid is inoculated into the enzymolysis skim milk in an amount of 10 percent. The activating operation is repeated for 3 times to ensure that the number of the viable bacteria of the lactobacillus reaches 10 9 orders of magnitude, and then the lactobacillus is uniformly mixed with the sweet fermented glutinous rice in proportion to prepare the seed liquid.
Wherein, the preparation of sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa according to 0.5-2% inoculum size, fermenting at 35deg.C for 36-48 hr;
(3) Pretreatment of peppers: fresh, normal in color and complete in shape, does not have mechanical damage and diseases and insect pests, is cleaned by flowing water to remove dirt such as soil on the surface of the capsicum, and the surface is drained and then irradiated under an ultraviolet lamp for sterilization;
(4) Cutting: cutting Capsici fructus into blocks of about 0.020-0.025mm 2, and placing in a glass tank or fermenter;
(5) Adding auxiliary materials and inoculating seed liquid: adding 3% of seed solution, 4% of shrimp paste, 1% of salt and 3% of sugar into the chilli, and uniformly mixing;
(6) Fermentation: and (5) placing the uniformly mixed chillies in an environment of 32 ℃ and storing for 10 days to obtain the finished product.
Test example 2
Chilli sauce performance detection
The procedure is as in test example 1. The physical and chemical index detection results of the chilli sauce are shown in Table 6.
Table 6: physical and chemical index detection result of chilli sauce
Other assays were as follows:
1. the seafood spicy food has obvious seafood flavor, mellow taste and mild spicy degree. The traditional fermented chilli is taken as a main raw material, shrimp paste and sweet wine with a certain proportion are added for brewing, and the product is obtained by fermentation. The relevant data are shown in table 1. The spicy degree of the product is 291-806SHU, which indicates that the book product belongs to the spicy category and accords with the acceptance degree of the masses.
Table 1 data comparison of the present invention for enhanced fermented seafood flavored chili sauce and similar products in the market
Note that: the pungency (SHU) data is generally about 1000, and is a pungency level based on a scovicil index of 500.
2. The 65 volatile aroma components of the chilli sauce developed by the product are detected by SPME-GC-MS technology. Only 26 identification results with positive and negative matching degrees of more than 80% are reported after matching by using an NIST standard spectrum library. The main flavor substances of the chilli sauce with special seafood flavor are 11 acids, 6 alcohols, 4 esters, 3 aromatics and 2 olefins, and the specific results are shown in table 2. And mould and saccharomycetes in the sweet fermented glutinous rice and the shrimp paste take sugar as nutrient substances to produce ethanol and combine with organic acid to produce ester components, so that the chilli paste is added with fragrance. See table 2.
TABLE 2 results of volatile aroma components of the inventive product
3. The invention adopts the optimized combination of probiotics (inoculating lactobacillus plantarum and lactobacillus acidophilus mixed strains) to strengthen the fermentation process, synthesizes the physiological actions of microorganisms contained in sweet fermented glutinous rice and shrimp paste, inhibits the growth of harmful microorganisms, reduces the nitrite content, weakens the peppery degree of the chilli, and prepares the chilli paste with seafood flavor and low salt and nitrite content, which is shown in table 3.
TABLE 3 variation of index of chilli sauce during fermentation
4. It can also be seen from Table 3 that the data index changes were small after 6 days of fermentation and overall meta-acid after 15 days, the fermentation period was set to 1-2 weeks. The addition proportion and the addition amount of probiotics solve the problem of long fermentation period of the traditional fermented chilli sauce, shorten the fermentation time and save the time cost. Nitrite reductase produced by lactobacillus plantarum can reduce nitrite content in fermented food, and can produce a large amount of lactic acid and acetic acid with lactobacillus acidophilus, so that the whole fermentation environment is in a lower pH value, and other miscellaneous bacteria are inhibited from growing. It can be seen in Table 3 that the data index changes were small after 6 days of fermentation and overall meta-acid after 15 days, the fermentation period was set to 1-2 weeks.
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.

Claims (1)

1. The utility model provides a seafood flavor chilli sauce is reinforceed to probiotics which characterized in that: the salt content is below 8%, and the nitrite content is below 10 mg/kg;
the preparation method of the probiotics intensified fermentation seafood-flavor chilli sauce comprises the following steps:
(1) Preparing enzymolysis skim milk: weighing skimmed milk powder, dissolving with warm water, sterilizing at 115deg.C for 20-30min, cooling to room temperature, adding neutral protease 5000U/g under aseptic condition, then water-bathing at 42deg.C for 2-2.5h, then killing neutral protease at 95deg.C for 20-30min, cooling to obtain supernatant, and collecting enzymatic skimmed milk; wherein, each 120.0g of skim milk powder is weighed and dissolved to 1L by warm water;
(2) Preparation of sweet fermented glutinous rice: inoculating Angel sweet distiller's yeast into steamed Oryza Glutinosa according to 0.5-2% inoculum size, fermenting at 35deg.C for 36-48 hr;
(3) Seed liquid preparation: inoculating lactobacillus plantarum and lactobacillus acidophilus bacterial powder into the enzymolysis skim milk according to the inoculum size of 0.1 percent, culturing for 24 hours at 30 ℃, and inoculating bacterial liquid into the enzymolysis skim milk according to the inoculum size of 10 percent; repeating the activation operation for 3 times to ensure that the number of the viable bacteria of the lactobacillus reaches 10 9 orders of magnitude, and then uniformly mixing the sweet fermented glutinous rice, the lactobacillus plantarum and the lactobacillus acidophilus to prepare seed liquid;
(4) Pretreatment of peppers: cleaning the capsicum with running water to remove impurities on the surface of the capsicum, draining the water on the surface of the capsicum, and then placing the capsicum under an ultraviolet lamp for irradiation sterilization;
(5) Cutting up and filling: cutting Capsici fructus into pieces, and adding into glass tank or fermentation tank;
(6) Adding seed liquid and auxiliary materials: adding 3-10% of seed liquid, 3-10% of shrimp paste, 1-4% of salt and 2-6% of sugar into the pepper, and mixing;
(7) Fermentation: placing the uniformly mixed chilli in a constant temperature environment of 25-40 ℃ for 1-2 weeks, namely the probiotic intensified fermentation seafood-flavored chilli sauce;
The lactobacillus plantarum in the step (3): lactobacillus acidophilus: the volume ratio of the sweet fermented glutinous rice is 1:1:1 or 2:1:2 or 3:1:2 or 3:2:1 or 3:2:2;
the peppers in the step (4) are fresh, normal bright red in color, complete in shape, free of mechanical damage and free of plant diseases and insect pests;
the size of the chilli blocks in the step (5) is 0.020-0.025mm 2;
the shrimp paste in the step (6) is shrimp paste with the salt content of 31-35% and the protein content of 10-12%.
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