Explore And Application Of Chili Sauce Industrial Production Technology

As a special food of Hunan, chopped hot pepper enjoys greater popularity from numerous consumers, with its low price and good flavor. Compared to fresh pepper, it is easy to preserve and carry, so it is very much preferred by many consumers who love spicy flavor and taste. However, during industrial production of chopped hot pepper, a huge amount of salted pickled chili juice is generated no matter it is produced under high-salt or low-salt pickling. In order to utilize it properly, a new kind of flavored chili sauce is developed. This paper determined first of all the quantitative changes of substances like total sugar, reducing sugar, total acid, amino nitrogen, organic acids during fermentation. By adopting single-factor and orthogonal test design, an optimized production procedure of flavored chili sauce was developed. Besides, workshop layout and facilities for the production line were recommended. Major findings were as follows:1. By analysis of ingredients of fresh peppers juice, the result showed that the salt content 10.35%, amino nitrogen 0.033g/100ml, total acids 0.138g/100ml, total sugar4.538% and reduced sugar 4.235%, protein content 0.013% and soluble solids 4.615g/100ml with pH 5.76.2. After five months of fermentation, educing sugar content is continuously from 4.235% reduced to the 3.176%, total sugar content is continuously from the suggested the reduced to the 3.897%; total acid content with the extension of fermentation time, first from 0.138g/100ml increased to 0.228g/100ml and a decreasing trend while total acid increased slowly at first, then presented a decreasing trend; and as to the content of amino nitrogen, it went up a little bit and then remained unchanged. Based on the determination of organic acids by HPLC at different fermentation process, it revealed that the content of oxalic acid reduced first and then kept unchanged; the content of acetic acid gradually reduced; both malic acid and citric acid increased first and then went down slightly.3. The optimized processing procedures of flavored chili sauce were as follows: after 4 months of fermentation, pickled chili was pressed using a plate and frame filter. The pickled chili juice was then mixed with following additives thoroughly:MSG 3.6%, stevioside 0.16%, xanthan gum 0.4%, citric acid 0.6%, filled in proper package and finally pasteurized.4. In order to optimize and rationalize the production procedures and layout of workshop for flavored chili sauce, following major facilities are recommended with daily production capacity of 4 tons:frame filter as filtration machine, GS1314J type blending machine, vacuum automatic linear filling machine with high quality pasteurizer for final product pasteurization.