阅读说明：本技术 一种鲜椒酱及其制备方法 (Fresh pepper sauce and preparation method thereof ) 是由 韩跃军 马永生 王源 邹一凡 许美娟 连伟帅 邹建 于 2020-08-17 设计创作，主要内容包括：本发明属于食品技术领域,特别涉及一种鲜椒酱及其制备方法。将用于制备鲜椒酱的椒类原料与富含果酸和醛类的其他原料,于常温以及超高压下进行反应,之后进行高温灭菌即得所述鲜椒酱。本发明在原料中加入了山楂和龙须菜在常温高压下反应的产物和浸提组分,既能耐受高温杀菌不被破坏,还能高抗氧化富含青味物质；从而制备出的鲜椒酱,既保留鲜椒酱的青味,又能降低机体上火的不良反应,制备出高品质的鲜椒酱。(The invention belongs to the technical field of food, and particularly relates to a fresh pepper sauce and a preparation method thereof. Reacting a pepper raw material for preparing the fresh pepper sauce with other raw materials rich in fruit acid and aldehydes at normal temperature and ultrahigh pressure, and then sterilizing at high temperature to obtain the fresh pepper sauce. According to the invention, the product and the extraction component of the reaction of hawthorn and asparagus under normal temperature and high pressure are added into the raw materials, so that the raw materials can not only resist high-temperature sterilization and are not damaged, but also have high oxidation resistance and are rich in green substances; therefore, the prepared fresh pepper sauce not only retains the green taste of the fresh pepper sauce, but also can reduce the adverse reaction of body internal heat, and prepare the high-quality fresh pepper sauce.)

1. A preparation method of fresh pepper sauce is characterized in that pepper raw materials for preparing the fresh pepper sauce and other raw materials rich in fruit acid and aldehydes are reacted at normal temperature and ultrahigh pressure, and then high-temperature sterilization is carried out to obtain the fresh pepper sauce.

2. The method for preparing fresh pepper paste according to claim 1, wherein the raw material rich in fruit acid is hawthorn; the raw material rich in aldehydes is asparagus.

3. The method for preparing fresh pepper paste according to claim 1, wherein the ultra high pressure is 100MPa to 500 MPa.

4. The method for preparing fresh pepper paste according to claim 3, wherein the treatment time is 10-80 min.

5. The method for preparing fresh pepper sauce as defined in claim 2, wherein the pepper is diced pepper salted with salt.

6. The preparation method of the fresh pepper sauce as defined in claim 3, wherein the following raw materials are used in the following mass ratio: 40-70 parts of peppers, 15-25 parts of hawthorn and 15-25 parts of asparagus.

7. The preparation method of the fresh pepper sauce as defined in claim 6, wherein the following raw materials are used in the following ratio by mass: 45 parts of peppers, 20 parts of hawthorn and 20 parts of asparagus;

or 45 parts of peppers, 25 parts of hawthorn and 15 parts of asparagus;

or 45 parts of peppers, 15 parts of hawthorn and 25 parts of asparagus.

8. Fresh pepper paste obtained by the preparation process according to any one of the claims 1-7.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a fresh pepper sauce and a preparation method thereof.

Background

The fresh peppers are salted and fermented for a certain time by salt, so that the crisp and refreshing taste of the fresh peppers can be effectively reserved, the taste sense of the fresh peppers is full of layered taste, the sensory experience of the fresh peppers is obviously different from that of the pepper sauce which is sold in the market and is prepared by adding a certain amount of fried peppers and takes the broad bean paste as a base material, and the fresh pepper sauce is gradually favored by consumers.

However, the preparation of the fresh pepper sauce at present has some obvious problems: 1. because the rear-end process of processing the fresh pepper sauce needs high-temperature sterilization, the high temperature can cause substances ((E) -2-heptenal and (E) -2-octenal) which emit green flavor in the fresh pepper sauce to be basically destroyed, so that the special green flavor of the fresh pepper sauce is lost; 2. although the fresh pepper sauce is salted and fermented for a certain time, the internal heat factor of the fresh pepper sauce is still high, and particularly the content of an oxidative stress factor which is a biomarker closely related to internal heat is high, so that the body is easy to have discomfort such as internal heat after eating the fresh pepper sauce.

Disclosure of Invention

The invention aims to provide a fresh pepper sauce and a preparation method thereof, which can solve one or more problems in the existing preparation process of the fresh pepper sauce, such as loss of the unique flavor of the fresh pepper sauce due to high-temperature damage of green substances, easy internal heat of edible fresh pepper sauce and the like.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

a fresh pepper sauce is prepared by the following steps:

reacting a pepper raw material for preparing the fresh pepper sauce with other raw materials rich in fruit acid and aldehydes at normal temperature and ultrahigh pressure, and then sterilizing at high temperature to obtain the fresh pepper sauce.

The invention provides a method for innovatively adding raw materials rich in fruit acid and aldehyde substances into pepper raw materials from the practical problems existing in the preparation of the fresh pepper sauce at present. The fruit acid and the aldehyde substances can perform aldol reaction under certain conditions, but the existing aldol reaction is performed at high temperature and high pH value, so that substances ((E) -2-heptenal and (E) -2-octenal) which emit green taste in the fresh pepper sauce are damaged at high temperature, and the green taste which is specific to the fresh pepper sauce is lost. The invention provides a substituted process for aldol reaction at normal temperature and ultrahigh pressure, and avoids the influence of high temperature.

Further, the raw material rich in fruit acid is hawthorn; the raw material rich in aldehydes is asparagus.

The invention selects the hawthorn which is a medicinal and edible raw material as a source of the fruit acid, selects the alga asparagus as a source of the aldehyde, contains a certain amount of ursolic acid (the content is about 0.0506mg/g) and oleanolic acid (the content is about 0.018mg/g), and contains a certain amount of (E) -2-heptenal (the content is about 0.92 mg/g), more importantly, the product generated by the aldol reaction of the hawthorn and the oleanolic acid has higher green taste and thermal stability, and can tolerate thermal sterilization without being damaged, so that the product emitting the green taste is not influenced even after the final high-temperature sterilization, and the problem that the green taste is damaged after the fresh pepper sauce is sterilized is solved.

In addition, the selection of hawthorn and asparagus has other beneficial effects. The ursolic acid and the oleanolic acid have high antioxidant performance, can effectively inhibit the generation of oxidative stress factors, and inhibit the oxidative stress factors which are biomarkers closely related to excessive internal heat, so that the adverse experience and probability of the excessive internal heat of the organism can be reduced.

Further, the ultrahigh pressure is 100-500 MPa, and the treatment time is 10-80 min.

The reaction is carried out under ultrahigh pressure, so that the effective reaction of the fruit acid substances in the hawthorn and the (E) -2-heptenal in the asparagus can be promoted, the ursolic acid and the oleanolic acid in the hawthorn powder can be effectively extracted under ultrahigh pressure, more ursolic acid and oleanolic acid are dissociated, the oxidative stress factor is effectively inhibited, and the high-oxidation-resistance fresh pepper sauce rich in green substances is processed.

The pepper can be fresh pepper, but pepper dices pickled by salt are preferably adopted.

Preferably, the following raw materials are in parts by mass: 40-70 parts of peppers, 15-25 parts of hawthorn and 15-25 parts of asparagus.

More preferably, the mass parts of the raw materials are as follows:

45 parts of peppers, 20 parts of hawthorn and 20 parts of asparagus;

or 45 parts of peppers, 25 parts of hawthorn and 15 parts of asparagus;

or 45 parts of peppers, 15 parts of hawthorn and 25 parts of asparagus.

Compared with the prior art, the invention has the following advantages:

according to the invention, the hawthorn and asparagus are added into the existing pepper raw materials, so that the flavor is improved, the nutritional framework is optimized, meanwhile, the hawthorn and asparagus are cooperated with green substances in the pepper raw materials, and through reaction at normal temperature and high pressure, more antioxidant ingredients are analyzed to reduce the probability of body internal heat, and substances which can endure high-temperature sterilization at later stage without being damaged and have a unique sense of green taste of fresh peppers are generated. Therefore, the prepared fresh pepper sauce not only keeps the green taste of the fresh pepper sauce, but also reduces the probability of body internal heat, and prepares the high-quality and multi-audience fresh pepper sauce.

Detailed Description

The technical solution of the present invention is illustrated by the following specific examples, but the scope of the present invention is not limited thereto: