Study On Preparation Conditions Of Seasoned Chili Sauce

Chili sauce has become an indispensable condiment and accompaniments in people's daily life.Its characteristic flavor and taste is widely favored by public.With the improvement of living standards,people have higher and higher requirements on the flavor and nutritional value of chili sauce.At present,Chili sauce produced in China is mainly based on traditional natural fermention and facing a series of problems such as the production variety is single and the economical value is still low,and the quality of the product is not stable.In this study,lactic acid bacteria(LAB)was applied to the production fermented Chili sauce.By selecting suitable chili varieties and the methods of reduce the number of harmful bacteria which live in the surface of chili sauce,and then optimizing the fermenting processing to production of high-quality LAB fermented chili sauce.Finally,the fermented chili sauce with LAB was mixed with onion,beef fragment and glutinous rice to prepared the flavored chili sauce.The main results are as follows:(1)Optimization of LAB fermented processing of chili sauceSelecting the high-quality LAB which have been screened earlier in our laboratory to prepared for chili sauce fermenting,and then the changes of total acid,pH,the amount of vitamin C and capsicum red pigment in the fermentation process of Beauty Chili,Deep Red Chili and Petty Chili were studied,the effect of different pretreatment methods on reduce the number of harmful bacteria in chili was also compared.Finally optimize the fermented condition of LAB by response surface test to decide the optimization fermented conditions of Chili sauce The results showed that the content of total acid and pH value in fermented Beauty Chili were between Deep Red Chili and Petty Chili,which were 70.20° T and 4.02 respectively after 9 days of fermentation.The amount of vitamin C and capsicum red pigment absorbance value were higher than that of Deep Red Chili and Petty Chili,which were 64.06 mg/100 g and 0.55,respectively.It is found that the salt water treatment has a better effect on the reduction of bacteria than the acetic acid treatment by comparing the effect of different pretreatment methods on the reduction of bacteria,and it is determined that the most suitable method for the reduction of bacteria is medium concentration salt water of 25%salt solution.The optimal fermentation conditions of fermented chili sauce by LAB are as follows:3%of salt,5%of sugar,4%of LAB and 7 days of fermentation.Under these conditions,the sensory score was 88.58 and the vitamin C content was as high as 63.48 mg/100g.(2)The quality comparison between natural fermentation and LAB fermentationThe total acid,capsicum red pigment,vitamin C and volatile flavor compounds of the two kinds of fermented sauce were compared.The results showed that the fermented chili sauce had stronger acid production capacity than the natural fermented ones.The total acid content of LAB fermented chili sauce reached the highest after 3 days of fermentation,which was 122°T,and then tended to stabilize;and the natural fermentation was higher after 5 days of fermentation,which was 111.5°T;the pH of chili sauce was 4.67 and 4.02 respectively after 1 day of natural fermentation and LAB fermentation,and then showed a downward trend.The pH of chili sauce was 3.39 and 3.31 after 9 days of fermentation.After 3 days of fermentation,the vitamin C content of chili sauce reached the highest value,was 73.34 mg/100 g and 75.34 mg/100 g respectively,it dropped to 58.06 mg/100g and 64.06 mg/100g after 9 days.After 5 days of fermentation,the capsicum red pigment absorption value of the chili sauce reached the highest values,which were 0.925 and 1.07,respectively,and then showed a downward trend.During the entire fermentation process,the content of total acid,the amount of vitamin C and capsicum red pigment absorption values of the LAB fermented chili sauce are higher than natural fermentation.The total bacterial colonies and the number yeast of natural fermented and LAB fermented chili sauce increased rapidly during 1-3 days of fermentation.The number of naturally fermented yeast reached the maximum was on the third day,which was 8.68 log CFU/mL,and LAB fermented chili sauce was on the fifth day,which was 9.89 log CFU/mL,and after 9 days of fermentation,it dropped to 8.28 log CFU/mL and 9.29 log CFU/mL,respectively.The total bacterial colonies tended to be stable within 3-9 days of fermentation,and the contents were 9.14 logCFU/mL and 9.84 logCFU/mL respectively after 9 days of fermentation.A total of 61 kinds of volatile flavor compounds of the two kinds of fermented sauce were detected,of which 43 were naturally fermented chili sauce,48 were fermented by LAB,and 27 were the same.The relatively high content of alcoholic volatile flavor compounds in naturally fermented chili sauce is 42.18,followed by acids,aldehydes,esters and ketones.The relative content of alcoholic volatile flavor substances in LAB fermented chili sauce is relatively large at 30.3,followed by acids,aldehydes and esters,and the relatively low content is alkenes.(3)Study on the technology of flavored chili sauceThe chili sauce fermented by LAB was used as the base material,and then mixed with onion,beef fragment and glutinous rice powder to prepare the unique flavored chili sauce.Taking the amount of beef fragment,glutinous rice and onion as the factors,the sensory evaluation as the evaluation criteria,and the optimal amount of LAB fermented chili sauce,its ingredients in seasoned chili sauce is decided by orthogonal test.At the same time study the best sterilization conditions of flavored chili sauce.Through the orthogonal test optimization,the most suitable addition amount of LAB fermented chili sauce was determined as follows(based on the quantity of fermented chili sauce):onion 50%,beef 80%,glutinous rice 30%,the sensory evaluation score of flavored chili sauce was as high as 90 points.At 70?,75? and 80? for more than 10 min,85? and 90? for more than 5 min,the number of coliform in chili sauce is zero;the number of molds and yeasts are both zero in chili sauce when 80? and 85? for more than 15 min;the total number of colonies,the number of coliforms,molds and yeasts in chili sauce are all zero after sterilizing at 90? for more than 10 min.