Study On The Technology Of Salted Chilli Pepper And Its System

Hunan chop chili fresh and crisp,cheap and delicious,which is more convenient to store and carry compared to fresh chili,deeply consumer favorite,is the common spices of people on the table.However,chop chili in the production process,will produce a large number of salted chili juice with the fresh pepper pickled.Salted chilli juice is currently the main waste discharge,not only causing environmental pollution,but also lead to waste of resources.In this paper,studied the optimum conditions for the adsorption of chili pepper juice,and developed the recipe and process of preparing chili pepper sauce.The purpose was to provide technical support for the utilization of salted chilli juice.Specific results are as follows:1?Study on the Selection and Pre-treatment Conditions of Dry Pepper Varieties for Rehydration of Salted Chilli JuiceThe results showed that the fresh water of Indian pepper,the new generation of pepper and the eagle pepper were rehydrated in salted chilli juice.The results showed that the red pepper Ratio: 2.67,color ratio: 2.1(before rewatering),3.11(after water);new generation of pepper rehydration ratio of 2.84,color ratio of 3.48(before rewatering),2.60(after water);days Euphorbia rehydration ratio: 3.18,color ratio of 4.40(before rewatering),6.58(after rehydration);Obviously,Eagle pepper's rehydration is better than Indian pepper and a new generation of pepper.The effects of drying conditions on the rehydration of dried red pepper in salted chilli juice were studied.The optimum drying conditions of dried pepper juice were as follows: dry pepper After washing and filtering,dry in a blast oven at 60 ° C for 7.5 h.2?Optimization of rehydration conditions of dried red pepper in salted chili juiceThe effects of dry red pepper and salted chilli juice on the rehydration of dry red pepper were studied by single factor test and orthogonal experiment.The results showed that the dry red pepper was used in salted chilli juice The optimum conditions of rehydration were as follows: the ratio of dry red pepper and salted chili juice was 1: 4 mixed,and then rehydrated at 30 for 5 days.Under the conditions of dry red ?pepper rehydration ratio of up to 3.24,color saturation up to 37.23.The aroma components were analyzed by GC-MS,and 23 volatile components were identified.Including seven aldehydes,two alcohol compounds,six acid compounds,two olefinic compounds,three ester compounds,one ketone compound and two other compounds.3?Study on the Formulation and Technology of Preparing Seasoning Chili SauceThe formula and process of preparation of seasoning chili sauce were studied by single factor test and orthogonal experiment.The optimum formula was as follows: the weight of dried red pepper and its salted chilli juice was 8% Garlic,4% ginger,12% white sugar.The optimum process was as follows: dry red pepper and salted chilli juice mixed with 1: 4 ratio,rehydrated at 30 for 5 days,weighed,added ?garlic,ginger,white sugar,mixed sauce,natural fermentation 15 d,Quality,sterilization,sealing after the product.the products were analyzed by GC-MS.A total of 43 volatile components were identified.Including 13 aldehydes,3 alcohol compounds,6 acid compounds,6 olefinic compounds,13 kinds of ester compounds,1 ketone compounds and 1 other compounds.A comprehensive quality comparison of the chili sauce from product and the market,confirmed that the test product taste soft,pleasant aroma,bright red color,the overall sense of good coordination.