CN102919821B - Chilli sauce with tomato and preparation method thereof - Google Patents
Chilli sauce with tomato and preparation method thereof Download PDFInfo
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- CN102919821B CN102919821B CN2012104847910A CN201210484791A CN102919821B CN 102919821 B CN102919821 B CN 102919821B CN 2012104847910 A CN2012104847910 A CN 2012104847910A CN 201210484791 A CN201210484791 A CN 201210484791A CN 102919821 B CN102919821 B CN 102919821B
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Abstract
The invention discloses chilli sauce and a preparation method thereof. The chilli sauce is prepared from chilli, Xinjiang tomato, ginger, edible oil and flavoring. The process almost keeps such nutritional ingredients as vitamins and the like of the material, and the prepared tomato chilli saue is good in property, pure in taste, delicious, not easy to mildew, good in stability, and more suitable for the old and children to eat.
Description
Invention field:
The present invention relates to a kind of thick chilli sauce that is added with tomato and preparation method thereof, belong to the field of food technology.
Technical background:
Along with expanding economy, people are more and more higher to the requirement of quality of life, and are also more and more higher to the requirement of flavouring, and the thick chilli sauce that nutritive value enriches, looks good, smell good and taste good becomes requisite flavouring on most people's dining tables.The production of China's thick chilli sauce has long history, but, due to the method that adopts spontaneous fermentation, exists a lot of drawbacks.Main manifestations is: the 1. too high problem of salt content.In the spontaneous fermentation process, in order to promote the maturation of sauce, in the local flavor of the traditional thick chilli sauce of assurance and spontaneous fermentation process, the sauce base does not go bad, often add excessive salt, this just makes the fermentation period of sauce base long, and fermentation condition is wayward, and the hygienic conditions in sweat can not get ensureing; 2. be difficult to realize the problem of industrialized production.Due to the impact of Changes in weather in natural conditions, cause product quality unstable, be difficult to the level that reaches consistent, and fermentation period is long, also there is serious browning in the thick chilli sauce of fermentation, and the exterior quality of product is not good, is difficult to meet the requirement of suitability for industrialized production.The present invention is take capsicum, tomato as major ingredient, and tomato also adds saccharomycete to ferment after making catsup, and fermentation time is short, and superior product quality has formed a both tastyly, is difficult for getting angry, again nutritious seasoning good merchantable brand.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of thick chilli sauce that is added with tomato and preparation method thereof.
For solving above technical problem, the present invention realizes by the following technical solutions:
A kind of thick chilli sauce that is added with tomato is characterized in that: calculate according to composition by weight, by capsicum 30-40 part, Xinjiang tomato 40-50 part, ginger 10-20 part, edible oil 10-20 part, white sugar 2-8 part, garlic 1-5 part and salt 0.2-0.8 part, be made.
Specifically, the described thick chilli sauce that is added with tomato, calculate according to composition by weight, by 2 parts, 35 parts, capsicum, 45 parts, Xinjiang tomato, 15 parts, ginger, 15 parts of edible oils, 5 parts of white sugar, garlic, with 0.5 part of salt, is made.
The described preparation method who is added with the thick chilli sauce of tomato, make according to following step:
A. the preparation of thick chilli sauce: choose large, full, clean without high-quality capsicum, the ginger of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into broken end, cross colloid mill and make into the sauce shape, particle is fine and smooth, obtains the glutinous rice cake capsicum; Edible oil big fire heating, oil temperature is controlled at 100-150 ℃; Above-mentioned glutinous rice cake capsicum is placed in another frying pan, rapidly the deep fat that has made is drenched on capsicum, do not stop to stir capsicum it is heated evenly, till being yellow to the capsicum skin;
B. tomato sauce preparation: choose large, full, clean without the high-quality Xinjiang tomato of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into slices, cross colloid mill and make into the sauce shape, particle is fine and smooth, the slow fire infusion is to till soluble solids 〉=85%; To endure well-done catsup sterilizing at 90 ℃ of temperature, be cooled to 35 ℃, then add yeast, and make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, preventing under the condition of extraneous living contaminants, in 35 ℃ of standing for fermentation 40 hours, to the alcohol content of gained zymotic fluid be that 0.8%, pH value is 4.2, standby;
C. tomato thick chilli sauce preparation: first garlic is smashed to pieces and makes mashed garlic, tomato sauce, mashed garlic, white sugar, the salt that ferments is added in the described thick chilli sauce of A, frying stirs and evenly mixs, 100 ℃ of temperature, and sterilizing 15 minutes, let cool rear packing, obtain.
Thick chilli sauce major ingredient of the present invention is Xinjiang tomato, capsicum etc.Capsicum contains abundant vitamin etc., and edible capsicum, can increase appetite, strengthen muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache, capsicum contains the different material of a kind of thing, can accelerate metabolism, promote hormone secretion, skin care, be rich in vitamin C, can control heart disease and crown artery sclerosis, reduce cholesterol, also contain more polyphenoils, in advance anti-cancer and other chronic diseases.Can make respiratory smooth, in order to treatment cough, flu; Capsicum can also kill the parasite that presses down in the stomach abdomen.
Tomato is nutritious, is that nutritionists unanimously generally acknowledge.According to surveying and determination, sugary 2.2 grams of every hectogram tomato, 0.02 milligram of vitamin B2,0.6 milligram of niacin, 11 milligrams of vitamin Cs, 0.31 milligram of carrotene, 8 milligrams of calcium, 37 milligrams, phosphorus, 0.4 milligram of iron, also contain the organic acids such as more malic acid, citric acid, particularly nicotinic acid content comes out at the top in fruits and vegetables.The present invention's tomato used is that tomato is produced in Xinjiang, contains the nutriments such as abundant selenium element, lycopene, has the body of participation oxidation-reduction process, effects such as the digestive function of promotion is arranged, safeguarding skin and neurological health, be anti-ageing, anticancer.
Ginger is warm in nature, its distinctive " gingerol " can stimulating gastrointestinal mucous membrane, make intestines and stomach congested, digestion power strengthens, and can effectively treat the abdominal distension of eating cold and cool food and too much causing, stomachache, diarrhoea, vomiting etc.; After eating ginger, the people has the sensation of health heating, and this is because it can distend the blood vessels, and blood circulation is accelerated, and impels pore with it to open, and so not only can walk the unnecessary torrid zone, also germ, cold air in body is together taken out of simultaneously.Eaten cold and cool thing when health, be subjected to drench with rain or stayed in air-conditioned room long afterwards, eaten ginger and just can in time eliminate because of the cold various discomforts that remake of human body.
Saccharomycete is fungal organism, can improve the nutritive value of fermented food.Yeast mainly consists of protein and carbohydrate, and contains abundant B family vitamin and other trace elements such as calcium, iron.Contain multiple enzyme in yeast, the lower-molecular substance that can become low molecular sugar, amino acid, alcohols etc. easily by human body, to be digested and absorb starch, cellulose hydrolysis; Also contain phytase in yeast, help the absorption of human body to trace element zinc, iron, calcium etc.Yeast can increase the local flavor of fermented food.
the inventor is through great many of experiments, many food capsicums easily cause and get angry, add tomato in thick chilli sauce after, can effectively improve body that thick chilli sauce the causes symptom of getting angry, make the chili sauce of making not get angry, but find under study for action, owing to containing a large amount of moisture in tomato, after making chili sauce, moisture is too high, can cause chili sauce easily to go mouldy, poor stability, find after research, tomato is first worn into the sauce shape, infusion to soluble solids more than or equal to 85% the time, chili sauce thickness made after fermentation is moderate, water content is about 25%, make chili sauce be difficult for going mouldy, good stability.The present invention adds tomato after culture propagation and the common frying of capsicum again, has increased the local flavor of product, and is vinegar-pepper good to eat, is more suitable for old man and child edible.Technique of the present invention has kept the organic nutrition compositions such as raw material contained vitamin substantially, and the chili sauce of making has tomato flavor, and is extensively edible.Reached goal of the invention.
The inventor has carried out a large amount of experimental studies to manufacture craft of the present invention, and is as follows:
Experimental example 1: tomato sauce preparation method experimental study
The Xinjiang tomato is one of main batching in chili sauce, has the body of participation oxidation-reduction process, effects such as the digestive function of promotion is arranged, safeguarding skin and neurological health, be anti-ageing, anticancer.The applicant finds by research, gets with a collection of tomato, wears into the sauce shape, and infusion is to soluble solids 〉=85%, and after being processed into chili sauce, its proterties is best, and result of the test is as follows:
1, tomato is worn into after the sauce shape directly frying and is become chili sauce, adds yeast, makes the matrix yeast number reach respectively 5 * 105/milliliter, 35 ℃ of standing for fermentation 40 hours;
2, tomato is worn into the sauce shape, infusion during to soluble solids 〉=65% frying become chili sauce, add yeast, make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, 35 ℃ of standing for fermentation 40 hours;
3, tomato is worn into the sauce shape, infusion during to soluble solids 〉=85% frying become chili sauce, add yeast, make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, 35 ℃ of standing for fermentation 40 hours.
Table 1 is made the chili sauce proterties relatively with batch different tomato sauce
Result shows: the tomato sauce infusion is better to the rear prepared chili sauce proterties of soluble solids 〉=85%.
Experimental example 2: the research of tomato zymotechnique
The inventor finds that after deliberation addition, fermentation temperature, the fermentation time of yeast in sweat have considerable influence to the quality of product, addition, fermentation temperature, the fermentation time of selected yeast are established respectively three levels as research object, in Table 2, carry out L9(34) orthogonal test,, take lactic acid content as the evaluation index evaluation, obtain in above-mentioned treatment combination with A
3B
1C
2Sorrow, namely the addition of yeast, fermentation temperature, fermentation time are respectively 5 * 10
5Individual/milliliter, 35 ℃, 40h, it is tied in Table 3.
Table 2 factor level table
Table 3 orthogonal array
Result shows: the addition of yeast, fermentation temperature, fermentation time are respectively 5 * 10
5Individual/milliliter, 35 ℃, 40h, gained tomato lactic acid content is the highest.
Experimental example 3: the research of tomato, capsicum and ginger proportioning
1, the organoleptic indicator, according to table 4, asks 20 professionals to carry out blank sensation scoring, and hundred-mark system, get geometrical mean.
Table 4 sensory evaluation scores reference listing
2, in experimental formula, capsicum, tomato, ginger have considerable influence to proterties, color, the taste of product, selected tomato, capsicum, ginger consumption are established respectively three levels as research object, in Table 5, in fixing formula, flavoring carries out L9(34) orthogonal test,, take sensory evaluation scores as the evaluation index evaluation, obtain in above-mentioned treatment combination with A
2B
3C
2Sorrow, namely capsicum, tomato, ginger optimum amount are respectively 35g, 45g, 15g, and it is tied in Table 6.
Table 5 factor level table
Table 6 orthogonal array
Result shows: capsicum, tomato, ginger optimum amount are respectively 35%, 45%, 15%, and obtained chili sauce mouthfeel is best.
Experimental example 4: the research of flavoring
1, white sugar consumption: the white sugar flavor is sweet, and property is flat.Can moistening lung promote the production of body fluid, the bowl spares emergency.Appropriate white sugar can carry aquatic foods, it is greasy to separate, suppress the bitter taste in raw material, and the inventor has carried out the experiment of sugaring amount, and addition is calculated with proportion in capsicum+tomato+ginger total amount, and result is as follows:
Table 7 white sugar adds the impact on product quality
| Numbering | Sugaring amount (%) | The chili sauce flavour |
| 1 | 3 | Sweet taste is lighter, almost can not taste |
| 2 | 5.26 | Sweet taste is suitable, mouthfeel is better |
| 3 | 7 | Sweeter, affect presenting of other local flavors |
Result shows: white sugar addition product taste 5.26% time is better.
2, garlic consumption: garlic have in temperature help digestion, the effect of row stagnant gas, warming spleen and stomach, long-pending, the detoxifcation of disappearing, desinsection, add suitable garlic in chili sauce, can increase the fragrance of chili sauce, the inventor has carried out adding the experiment of garlic amount, addition is calculated with proportion in capsicum+tomato+ginger total amount, and result is as follows:
Table 8 garlic is added the impact on product quality
| Numbering | Add garlic amount (%) | The chili sauce flavour |
| 1 | 1 | Garlic taste is lighter, almost can not taste |
| 2 | 2.1 | Garlic taste is suitable, mouthfeel is better |
| 3 | 3 | Garlicky heavier, affect presenting of other local flavors |
Result shows: garlic addition product taste 2.1% time is better.
3, salt consumption: salt has the laudatory title of " kings of hundred flavors ", and its consumption has a significant impact the flavour of sauce body, mistake salty, and few is not only light, also affects other local flavor.The inventor has carried out the salt adding amount experiment, and addition is calculated with proportion in capsicum+tomato+ginger total amount, and result is as follows:
Table 9 salt adds the impact on product quality
| Numbering | Salt adding amount (%) | The chili sauce flavour |
| 1 | 0.1 | Saline taste is very light, almost can not taste |
| 2 | 0.53 | Saline taste is moderate, mouthfeel is better |
| 3 | 1.0 | More salty, affect presenting of other local flavors |
Result shows: salt addition product taste 0.53% time is better.
Experimental example 5: the inventor detects chili sauce of the present invention, and result is as follows:
1, organoleptic attribute
Table 10
Conclusion: meet standard.
2, physical and chemical index
Table 11
3, microbiological indicator
Table 12
Experimental example 6: on the impact of mouse stool water content
1. sample preparation
Control sample: get this product formula except tomato and be prepared into thick chilli sauce by thick chilli sauce preparation method of the present invention;
Sample of the present invention: according to the method for the invention, make chili sauce;
2. animal used as test and grouping
Kunming kind SPF level mouse, 45, male, provided by Chongqing City's Experimental Animal Center, weight is 16～18 g, after putting into Animal House adaptation 3d, weight is that 18～22g starts experiment.Experiment is divided into three groups, blank group, thick chilli sauce group, chili sauce group, 15 every group.
3. experimental technique
Get the mouse that is divided into group, according to 1mg/(gd) dosage mouse is carried out gavage, normal group is filled with physiological saline, control group is filled with thick chilli sauce, fills with chili sauce of the present invention for of the present invention group, continues 7d, after gavage, 4h accesses the stool of mouse, measures water content wherein.
4. experimental result and conclusion
Compare with control group mice, control group and sauce group mouse of the present invention stool water content all reduce, and of the present invention group of water content is higher than the thick chilli sauce group, and difference has conspicuousness (P＜0.05), sees the following form:
Table 13 is on the impact of mouse stool water content (n=15, x ± s)
Annotate: of the present invention group is compared * P＜0.05 with the thick chilli sauce group
Result shows: add tomato in thick chilli sauce, can effectively improve body that thick chilli sauce the causes symptom of getting angry, prepared chili sauce more is difficult for body is got angry.
Further illustrate by the following examples the present invention, but not as limitation of the present invention.
The specific embodiment:
Embodiment 1
Formula: capsicum 35g, Xinjiang tomato 45g, ginger 15g, edible oil 15g, white sugar 5g, garlic 2g, salt 0.5g.
Technique: according to following step, make:
A. the preparation of thick chilli sauce: choose large, full, clean without high-quality capsicum, the ginger of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into broken end, cross colloid mill and make into the sauce shape, particle is fine and smooth, obtains the glutinous rice cake capsicum; Edible oil big fire heating, oil temperature is controlled at 100-150 ℃; Above-mentioned glutinous rice cake capsicum is placed in another frying pan, rapidly the deep fat that has made is drenched on capsicum, do not stop to stir capsicum it is heated evenly, till being yellow to the capsicum skin;
B. tomato sauce preparation: choose large, full, clean without the high-quality Xinjiang tomato of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into slices, cross colloid mill and make into the sauce shape, particle is fine and smooth, the slow fire infusion is to till soluble solids 〉=85%; To endure well-done catsup sterilizing at 90 ℃ of temperature, be cooled to 35 ℃, then add yeast, and make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, preventing under the condition of extraneous living contaminants, in 35 ℃ of standing for fermentation 40 hours, to the alcohol content of gained zymotic fluid be that 0.8%, pH value is 4.2, standby;
C. tomato thick chilli sauce preparation: first garlic is smashed to pieces and makes mashed garlic, tomato sauce, mashed garlic, white sugar, the salt that ferments is added in the described thick chilli sauce of A, frying stirs and evenly mixs, 100 ℃ of temperature, and sterilizing 15 minutes, let cool rear packing, obtain.
Claims (2)
1. a thick chilli sauce that is added with tomato, is characterized in that: calculate according to composition by weight, by capsicum 30-40 part, Xinjiang tomato 40-50 part, ginger 10-20 part, edible oil 10-20 part, white sugar 2-8 part, garlic 1-5 part and salt 0.2-0.8 part, be made; The described thick chilli sauce that is added with tomato prepares like this: according to following step, make:
A. the preparation of thick chilli sauce: choose large, full, clean without high-quality capsicum, the ginger of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into broken end, cross colloid mill and make into the sauce shape, particle is fine and smooth, obtains the glutinous rice cake capsicum; Edible oil big fire heating, oil temperature is controlled at 100-150 ℃; Above-mentioned glutinous rice cake capsicum is placed in another frying pan, rapidly the deep fat that has made is drenched on capsicum, do not stop to stir capsicum it is heated evenly, till being yellow to the capsicum skin;
B. tomato sauce preparation: choose large, full, clean without the high-quality Xinjiang tomato of corrupted, be placed on the chopping board of cleaning without greasy dirt and cut into slices, cross colloid mill and make into the sauce shape, particle is fine and smooth, the slow fire infusion is to till soluble solids 〉=85%; To endure well-done catsup sterilizing at 90 ℃ of temperature, be cooled to 35 ℃, then add yeast, and make the matrix yeast number reach respectively 5 * 10
5Individual/milliliter, preventing under the condition of extraneous living contaminants, in 35 ℃ of standing for fermentation 40 hours, to the alcohol content of gained zymotic fluid be that 0.8%, pH value is 4.2, standby;
C. tomato thick chilli sauce preparation: first garlic is smashed to pieces and makes mashed garlic, tomato sauce, mashed garlic, white sugar, the salt that ferments is added in the described thick chilli sauce of A, frying stirs and evenly mixs, 100 ℃ of temperature, and sterilizing 15 minutes, let cool rear packing, obtain.
2. be added with as claimed in claim 1 the thick chilli sauce of tomato, it is characterized in that: calculate according to composition by weight, by 2 parts, 35 parts, capsicum, 45 parts, Xinjiang tomato, 15 parts, ginger, 15 parts of edible oils, 5 parts of white sugar, garlic, with 0.5 part of salt, be made.
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| CN106262735A (en) * | 2016-08-24 | 2017-01-04 | 遵义小辣妹农业科技有限公司 | A kind of processing technique of Fructus Capsici sauce |
| CN108402446A (en) * | 2018-05-30 | 2018-08-17 | 江口县厚谊科技开发有限责任公司 | A kind of flavor chilli sauce and preparation method thereof |
| CN108703349A (en) * | 2018-06-04 | 2018-10-26 | 四川川麻人家食品开发有限公司 | Vinegar-pepper juice and preparation method thereof |
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| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
| CN101019635A (en) * | 2007-03-29 | 2007-08-22 | 尹杨飞 | Sour chilli sauce and its production process |
| CN101099564A (en) * | 2007-07-16 | 2008-01-09 | 江南大学 | Edible season sauce with tomato, garlic and onion as main material and preparing method |
| CN101720912A (en) * | 2008-10-29 | 2010-06-09 | 陈其钢 | Tomato chili sauce |
| CN102415554A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Sweet and spicy tomato sauce and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
| CN101019635A (en) * | 2007-03-29 | 2007-08-22 | 尹杨飞 | Sour chilli sauce and its production process |
| CN101099564A (en) * | 2007-07-16 | 2008-01-09 | 江南大学 | Edible season sauce with tomato, garlic and onion as main material and preparing method |
| CN101720912A (en) * | 2008-10-29 | 2010-06-09 | 陈其钢 | Tomato chili sauce |
| CN102415554A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Sweet and spicy tomato sauce and preparation method thereof |
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Effective date of registration: 20180529 Address after: 550000 Beijing Road, Yunyan District, Guiyang, Guizhou Province, No. 1 Patentee after: Guizhou Shenqi Drug Research Institute Address before: No. 1 Beijing Road, Guiyang, Guizhou Patentee before: Guizhou Maojka Group Holding Co., Ltd. |
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