阅读说明：本技术 一种防上火的发酵型辣椒酱及其加工方法 (Fire-proof fermented chili sauce and processing method thereof ) 是由 汪秋兰 于 2021-09-06 设计创作，主要内容包括：本发明提供了一种防上火的发酵型辣椒酱及其加工方法,以新鲜辣椒为原料,分成上清和沉淀两部分,沉淀经热玉米油浇淋获得油相和固相,接着用油相将苦瓜、鱼腥草萃取所得水相制成微乳,然后将茶叶、青梅、黄秋葵与新鲜辣椒的固相混合制成混合浆料,最后向混合浆料中接入菌种,依次进行好氧发酵、厌氧发酵,后处理即得。该辣椒酱风味浓郁,且有效预防上火,是一种健康美味的辣椒制品。(The invention provides a fire-proof fermented chili sauce and a processing method thereof, wherein fresh chili is taken as a raw material and is divided into two parts of a supernatant and a precipitate, the precipitate is subjected to hot corn oil pouring to obtain an oil phase and a solid phase, then balsam pear and houttuynia cordata are extracted by the oil phase to obtain a water phase to prepare a micro emulsion, then tea leaves, green plums, okra and the solid phase of the fresh chili are mixed to prepare a mixed slurry, finally, strains are inoculated into the mixed slurry, and the mixed slurry is sequentially subjected to aerobic fermentation, anaerobic fermentation and post-treatment to obtain the fire-proof fermented chili sauce. The chili sauce has strong flavor, and is effective in preventing excessive internal heat, and is a healthy and delicious chili product.)

1. A processing method of fire-resistant fermented chili sauce is characterized by comprising the following specific steps:

(1) mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Extracting to obtain an extract, and uniformly dispersing the extract in an ethanol aqueous solution with the volume percentage of 15-25% which is 4-6 times of the weight of the extract to obtain a water phase;

(2) cutting fresh hot peppers into pieces, grinding the fresh hot peppers into a slurry I, centrifuging the slurry I to obtain a supernatant and a precipitate, heating the corn oil to 120-130 ℃, quickly pouring the corn oil on the precipitate, continuously stirring the mixture, and centrifuging the mixture to obtain a solid phase and an oil phase;

(3) adding soybean lecithin into the oil phase obtained in the step (2), stirring until the soybean lecithin is completely dissolved, then slowly dripping the water phase while stirring, and emulsifying and homogenizing to obtain a water-in-oil microemulsion;

(4) then, withering, rolling and stacking fresh tea leaves growing in the current year to prepare pretreated tea leaves, mixing the pretreated tea leaves with fresh green plums and okra, grinding the mixture into slurry II, and mixing and grinding the slurry II with the supernatant and the solid phase obtained in the step (2) to obtain mixed slurry;

(5) and (3) finally, inoculating a mixed bacterial liquid I of bacillus licheniformis and acetobacter pasteurianus into the mixed slurry, carrying out aerobic fermentation, then adding the microemulsion obtained in the step (3), stirring and uniformly mixing, inoculating a mixed bacterial liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, carrying out anaerobic fermentation to obtain a fermentation product, seasoning, and sterilizing to obtain the fermented chili sauce.

2. The process according to claim 1, wherein the specific method of step (1) is as follows: firstly, mixing fresh ripe bitter gourds and heartleaf houttuynia herbs in a mass ratio of 1: 0.2-0.3, and then supercritical CO at 35-40 ℃ and 20-30 MPa₂And extracting for 3-4 hours to obtain the extract liquor.

3. The processing method according to claim 1, wherein in the step (2), the mass ratio of the fresh pepper to the corn oil is 1: 2 to 3.

4. The process according to claim 1, wherein in the step (2), the stirring time is 10 to 15 minutes.

5. The process according to claim 1, wherein in the step (3), the mass ratio of the oil phase, the soybean lecithin and the water phase is 10: 0.2-0.3: 2 to 3.

6. The processing method according to claim 1, wherein in the step (3), the process conditions of the emulsification and homogenization treatment are as follows: emulsifying for 3-4 minutes under the condition of 4000-5000 revolutions per minute, and then homogenizing for 2-3 minutes under the condition of 30-40 MPa.

7. The process of claim 1, wherein in step (4), the pre-treated tea leaves are prepared by the following steps:

(A) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 25-27 ℃, the relative humidity is 60-70%, and the time is 14-15 hours.

(B) Rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 8 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.

(C) Stacking and placing: the tea leaves are put into a tile jar, piled up and placed for 1-2 days, and the ambient temperature in the tile jar is 27-30 ℃.

8. The processing method according to claim 1, wherein in the step (4), the mass ratio of the pretreated tea leaves, the green plums, the okra and the supernatant is 1: 0.2-0.3: 0.1-0.2: 35-45.

9. The process according to claim 1, wherein in the step (5), the concentrations of Bacillus licheniformis and Acetobacter pasteurianus in the mixed bacterial liquid I are 5-6 x 10⁹cfu/g、5～6×10⁷cfu/g; the mixed bacterial liquid II contains Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus thermophilus with the concentration of 1-2 × 10¹⁰cfu/g、5～6×10⁹cfu/g、3～4×10⁷cfu/g。

10. An internal-fire-resistant fermented chili paste obtained by the processing method of any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of chili sauce processing, in particular to fermented chili sauce capable of preventing excessive internal heat and a processing method thereof.

Background

The hot pepper is popular with people, is pungent and warm, can lower the body temperature through sweating, and relieves muscle pain, so that the hot pepper has stronger antipyretic and analgesic effects; the pepper has certain inoxidizability, can prevent metabolism of related cells, stop canceration prevented by the cells and reduce the incidence rate of cancer; the strong fragrance of the hot pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion; the capsaicin contained in the pepper can promote the metabolism of fat, prevent the accumulation of fat in the body and is beneficial to reducing fat, losing weight and preventing diseases.

In addition to eating fresh peppers directly, people also process peppers into chili sauce as a table food. The fermented chili sauce is a common chili sauce product, has unique fragrance and delicious spicy taste, and is popular with consumers.

In the past, people adopt the traditional pickling method to prepare fermented chili sauce, namely, microorganisms such as lactic acid bacteria and the like in raw materials are used for fermenting to produce acid and other flavor substances, but in order to inhibit the growth and propagation of harmful mixed bacteria, a large amount of salt is usually added, so that the salt content of a finished product is too high, and the requirement of modern people on low-salt food cannot be met. Meanwhile, the traditional naturally fermented chili sauce has a long fermentation period and low production efficiency, fermentation is not easy to control, mixed bacteria are easily polluted, and uncertain factors of food safety exist or fermentation failure is directly caused. Therefore, the manual inoculation of the strains for fermentation is beneficial to the controllability of fermentation production, the fermentation period can be shortened, the production efficiency is improved, and the product safety is ensured, but the main problems of single strain fermentation are insufficient aroma and poor flavor.

In addition, the main source of the pungent taste of the capsicum is an alkaloid substance which is called capsaicin, wherein the capsaicin is an extremely pungent vanilloylamine alkaloid and accounts for 46-77% of the capsaicin. The pungent component in pepper is composed of various congeners with similar structures, and the structures and properties of the congeners are very similar to those of capsaicin, so that the capsaicinoids are called as capsaicin substances. The substances cause the chili sauce to be eaten more, and not only can cause excessive internal heat (oral ulcer, swelling and pain of lips and tongue, throat discomfort, pain, bitter taste in mouth, halitosis, toothache, deafness, tinnitus, yellow urine, constipation and the like), but also can cause some diseases on the stomach and intestine, generally shows that the head is heavy and the feet are light, and the chili sauce is irritated and irritative, can cause bleeding, allergy or inflammation when being serious, and can aggravate the disease condition if being eaten by some people who are not suitable for eating the chili sauce.

In conclusion, the fermented chili sauce capable of preventing excessive internal heat has good market popularization prospect.

Disclosure of Invention

The invention aims to provide a fire-flaming-preventing fermented chili sauce and a processing method thereof, and aims to solve the technical problems of fire flaming caused by chili, poor flavor of the fermented chili sauce and the like.

In order to realize the purpose, the invention provides a processing method of fermented chili sauce capable of preventing excessive internal heat, which comprises the following specific steps:

(1) mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Extracting to obtain an extract, and uniformly dispersing the extract in an ethanol aqueous solution with the volume percentage of 15-25% which is 4-6 times of the weight of the extract to obtain a water phase;

(2) cutting fresh hot peppers into pieces, grinding the fresh hot peppers into a slurry I, centrifuging the slurry I to obtain a supernatant and a precipitate, heating the corn oil to 120-130 ℃, quickly pouring the corn oil on the precipitate, continuously stirring the mixture, and centrifuging the mixture to obtain a solid phase and an oil phase;

(3) adding soybean lecithin into the oil phase obtained in the step (2), stirring until the soybean lecithin is completely dissolved, then slowly dripping the water phase while stirring, and emulsifying and homogenizing to obtain a water-in-oil microemulsion;

(4) then, withering, rolling and stacking fresh tea leaves growing in the current year to prepare pretreated tea leaves, mixing the pretreated tea leaves with fresh green plums and okra, grinding the mixture into slurry II, and mixing and grinding the slurry II with the supernatant and the solid phase obtained in the step (2) to obtain mixed slurry;

(5) and (3) finally, inoculating a mixed bacterial liquid I of bacillus licheniformis and acetobacter pasteurianus into the mixed slurry, carrying out aerobic fermentation, then adding the microemulsion obtained in the step (3), stirring and uniformly mixing, inoculating a mixed bacterial liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, carrying out anaerobic fermentation to obtain a fermentation product, seasoning, and sterilizing to obtain the fermented chili sauce.

Preferably, the specific method of step (1) is as follows: firstly, mixing fresh mature bitter gourds and fresh houttuynia cordata (including leaves and rhizomes) according to a mass ratio of 1: 0.2-0.3, and then supercritical CO at 35-40 ℃ and 20-30 MPa₂And extracting for 3-4 hours to obtain the extract liquor.

Preferably, in the step (2), the mass ratio of the fresh pepper to the corn oil is 1: 2 to 3.

Preferably, in the step (2), the stirring time is 10-15 minutes.

Preferably, in the step (3), the mass ratio of the oil phase, the soybean lecithin and the water phase is 10: 0.2-0.3: 2 to 3.

Preferably, in the step (3), the process conditions of the emulsification and homogenization treatment are as follows: emulsifying for 3-4 minutes under the condition of 4000-5000 revolutions per minute, and then homogenizing for 2-3 minutes under the condition of 30-40 MPa.

Preferably, in the step (4), the preparation method of the pretreated tea leaves comprises the following steps:

(A) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 25-27 ℃, the relative humidity is 60-70%, and the time is 14-15 hours.

(B) Rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 8 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.

(C) Stacking and placing: the tea leaves are put into a tile jar, piled up and placed for 1-2 days, and the ambient temperature in the tile jar is 27-30 ℃.

Preferably, in the step (4), the mass ratio of the pretreated tea leaves, the green plums, the okra and the supernatant is 1: 0.2-0.3: 0.1-0.2: 35-45.

Preferably, in the step (5), the volume inoculation amounts of the mixed bacterial liquid I and the mixed bacterial liquid II in the mixed slurry are respectively 1-1.5% and 1.5-2.5%.

Preferably, in the step (5), the concentrations of the bacillus licheniformis and the acetobacter pasteurianus in the mixed bacterial liquid I are respectively 5-6 x 10⁹cfu/g、5～6×10⁷cfu/g; the mixed bacterial liquid II contains Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus thermophilus with the concentration of 1-2 × 10¹⁰cfu/g、5～6×10⁹cfu/g、3～4×10⁷cfu/g。

Preferably, in the step (5), the process conditions of the aerobic fermentation are as follows: fermenting for 15-18 hours at 30-32 ℃, continuously stirring at 200-300 r/min in the fermentation process, and introducing air at 0.4-0.6L/(min. L mixed slurry).

Preferably, in the step (5), the process conditions of anaerobic fermentation are as follows: anaerobic fermentation is carried out for 28-32 days at 20-22 ℃.

Preferably, in the step (5), the specific method for seasoning is as follows: adding 0.01-0.02 times of salt into the fermentation product, and stirring and uniformly mixing.

Preferably, in the step (5), the specific method for sterilization is as follows: and irradiating for 15-20 minutes by using an ultraviolet lamp.

The invention also provides the fermented chili sauce with the function of preventing excessive internal heat, which is obtained by the processing method.

The invention has the following beneficial effects:

the invention takes fresh pepper as raw material, which is divided into two parts of supernatant and sediment, the sediment is sprayed with hot corn oil to obtain oil phase and solid phase, then the oil phase is used to prepare the extract liquid of balsam pear and houttuynia cordata into micro emulsion, then the tea, green plum, okra and the solid phase of the fresh pepper are mixed to prepare mixed slurry, finally the mixed slurry is inoculated with strains, and then aerobic fermentation, anaerobic fermentation and post-treatment are carried out in sequence, thus obtaining the fermented pepper sauce. The chili sauce has strong flavor, and is effective in preventing excessive internal heat, and is a healthy and delicious chili product.

The extractive solution is prepared by mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Is obtained by extraction. Bitter gourd contains bitter principle, has effects of clearing heat and lowering fire, and basically belongs to terpenoid category, and can degrade endotoxin and inhibit generation of inflammatory factor; the houttuynia cordata contains quercetin, promotes the expansion of capillary vessels, contains rich potassium element, and synergistically promotes diuresis to reduce pathogenic fire. Therefore, the expansion effect of the quercetin on the capillary vessels accelerates the degradation of the bitter principle on the endotoxin and the inhibition effect on the growth of inflammatory factors, and on the basis of clearing heat and reducing internal heat of the bitter gourd, the addition of the houttuynia cordata brings about the diuresis effect, accelerates the metabolism, strengthens the effects of clearing heat and reducing internal heat, and the two have synergistic effect. However, bitter gourds and heartleaf houttuynia herbs also bring bitterness and fishy smell to the extract liquor, and the flavor of the product is influenced.

The preparation method comprises the steps of cutting fresh peppers into pieces, grinding the fresh peppers into a slurry I, centrifuging the slurry I to obtain a supernatant and a precipitate, heating corn oil to 120-130 ℃, quickly pouring the corn oil on the precipitate, continuously stirring the corn oil, and centrifuging the corn oil to obtain a solid phase and an oil phase. The main ingredient capsaicin in the pepper which generates peppery taste has good oil solubility, and most of the capsaicin can be dissolved into the oil phase by pouring hot corn oil. Bitter and fishy components in the bitter gourds and the houttuynia cordata are dispersed in an ethanol water solution and exist in a water phase, under the emulsification effect of soybean lecithin, an oil phase and the water phase are mixed and emulsified to form a micro emulsion with a water-in-oil structure, so that the bitter and fishy components in the water phase are coated, the effect of reducing internal heat is ensured, and the influence on the flavor of the chili sauce is avoided.

When the supernatant and the solid phase of the fresh chili are prepared into mixed slurry, tea leaves, green plums, okra and the like are added, on one hand, the heat clearing and fire reducing effects are further enhanced, on the other hand, in the subsequent fermentation process, bacillus licheniformis and acetobacter pasteurianus are firstly inoculated, aerobic fermentation is carried out, macromolecular proteins, saccharides and the like in the tea leaves, the green plums and the okra are degraded, lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus are inoculated, anaerobic fermentation is carried out, the aerobic fermentation products are further degraded into micromolecular amino acids, polysaccharides and the like, and micromolecular flavor components such as aldehydes, alcohols, ketones, heterocycles and the like, the flavor of the chili sauce is enriched, and the polysaccharide substances generated by the okra fermentation play an emulsifying role, improve the tissue form of the chili sauce and are attached to the surface of the microemulsion, so that the bitter taste and fishy smell brought by the extraction liquid are further reduced.

The fermentation of the mixed slurry is divided into two steps of aerobic fermentation and anaerobic fermentation, the aerobic fermentation is realized by a mixed bacteria liquid I of bacillus licheniformis and acetobacter pasteurianus, a sauce-flavor substance is generated by fermentation, the anaerobic fermentation is realized by a mixed bacteria liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, a micro emulsion is added before the fermentation, the micro emulsion is wrapped in the micro emulsion, the adding time of the micro emulsion is very critical, the micro emulsion is added before the anaerobic fermentation is started after the aerobic fermentation is finished, the loss of heat-clearing and fire-reducing components is avoided, the heat-clearing and fire-reducing effects are ensured, the micro emulsion is wrapped in the anaerobic fermentation process, the peculiar smells such as bitter taste and fishy smell are further reduced, and the flavor of the chili sauce is further enriched by fermentation.

Detailed Description

The following is a detailed description of embodiments of the invention, but the invention can be implemented in many different ways, as defined and covered by the claims.

The fresh pepper raw materials adopted by the invention are red peppers.

Example 1:

a processing method of fire-resistant fermented chili sauce comprises the following specific steps:

(1) mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Extracting to obtain an extract, and uniformly dispersing the extract with an ethanol water solution with the volume percentage of 25% 4 times of the weight of the extract to obtain a water phase;

(2) cutting fresh pepper into pieces, grinding into slurry I, centrifuging to obtain supernatant and precipitate, heating corn oil to 120 deg.C, rapidly spraying onto the precipitate, stirring, and centrifuging to obtain solid phase and oil phase;

(3) adding soybean lecithin into the oil phase obtained in the step (2), stirring until the soybean lecithin is completely dissolved, then slowly dripping the water phase while stirring, and emulsifying and homogenizing to obtain a water-in-oil microemulsion;

(4) then, withering, rolling and stacking fresh tea leaves growing in the current year to prepare pretreated tea leaves, mixing the pretreated tea leaves with fresh green plums and okra, grinding the mixture into slurry II, and mixing and grinding the slurry II with the supernatant and the solid phase obtained in the step (2) to obtain mixed slurry;

(5) and (3) finally, inoculating a mixed bacterial liquid I of bacillus licheniformis and acetobacter pasteurianus into the mixed slurry, carrying out aerobic fermentation, then adding the microemulsion obtained in the step (3), stirring and uniformly mixing, inoculating a mixed bacterial liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, carrying out anaerobic fermentation to obtain a fermentation product, seasoning, and sterilizing to obtain the fermented chili sauce.

The specific method of the step (1) is as follows: firstly, mixing fresh mature bitter gourds and fresh houttuynia cordata (including leaves and rhizomes) according to a mass ratio of 1: 0.3 mixing and crushing, and then supercritical CO at 35 ℃ and 30MPa₂Extracting for 3 hours to obtain the extract.

In the step (2), the mass ratio of the fresh pepper to the corn oil is 1: 3.

in the step (2), the stirring time was 10 minutes.

In the step (3), the mass ratio of the oil phase, the soybean lecithin and the water phase is 10: 0.3: 2.

in the step (3), the technological conditions of the emulsification and homogenization treatment are as follows: the emulsion was first emulsified at 5000 rpm for 3 minutes and then homogenized at 40MPa for 2 minutes.

In the step (4), the preparation method of the pretreated tea leaves comprises the following steps:

(A) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 27 ℃, the relative humidity is 60%, and the time is 15 hours.

(B) Rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 8 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.

(C) Stacking and placing: placing tea in a tile jar, stacking and standing for 1 day, wherein the environmental temperature in the tile jar is 30 deg.C.

In the step (4), the mass ratio of the pretreated tea leaves, the green plums, the okra and the supernatant is 1: 0.2: 0.2: 35.

in the step (5), the volume inoculation amounts of the mixed bacterial liquid I and the mixed bacterial liquid II in the mixed slurry are respectively 1.5% and 1.5%.

In the step (5), the concentrations of the bacillus licheniformis and the acetobacter pasteurianus in the mixed bacterial liquid I are respectively 6 multiplied by 10⁹cfu/g、5×10⁷cfu/g; the concentrations of Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus thermophilus in the mixed bacterial liquid II are respectively 2 × 10¹⁰cfu/g、5×10⁹cfu/g、4×10⁷cfu/g。

In the step (5), the aerobic fermentation process conditions are as follows: fermenting at 30 deg.C for 18 hr, stirring at 200 rpm, and introducing air at 0.6L/(min. L mixed slurry).

In the step (5), the process conditions of anaerobic fermentation are as follows: anaerobic fermentation at 20 deg.C for 32 days.

In the step (5), the specific method for seasoning is as follows: adding 0.01 times of salt into the fermentation product, and stirring and mixing uniformly.

In the step (5), the specific method for sterilization comprises the following steps: the UV lamp was used for 20 minutes.

Example 2:

a processing method of fire-resistant fermented chili sauce comprises the following specific steps:

(1) mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Extracting to obtain extractive solution, and adding 15% ethanol water solution with 6 times weight of the extractive solutionDispersing uniformly to obtain a water phase;

(2) cutting fresh pepper into pieces, grinding into slurry I, centrifuging to obtain supernatant and precipitate, heating corn oil to 130 deg.C, rapidly spraying onto the precipitate, stirring, and centrifuging to obtain solid phase and oil phase;

(3) adding soybean lecithin into the oil phase obtained in the step (2), stirring until the soybean lecithin is completely dissolved, then slowly dripping the water phase while stirring, and emulsifying and homogenizing to obtain a water-in-oil microemulsion;

(4) then, withering, rolling and stacking fresh tea leaves growing in the current year to prepare pretreated tea leaves, mixing the pretreated tea leaves with fresh green plums and okra, grinding the mixture into slurry II, and mixing and grinding the slurry II with the supernatant and the solid phase obtained in the step (2) to obtain mixed slurry;

(5) and (3) finally, inoculating a mixed bacterial liquid I of bacillus licheniformis and acetobacter pasteurianus into the mixed slurry, carrying out aerobic fermentation, then adding the microemulsion obtained in the step (3), stirring and uniformly mixing, inoculating a mixed bacterial liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, carrying out anaerobic fermentation to obtain a fermentation product, seasoning, and sterilizing to obtain the fermented chili sauce.

The specific method of the step (1) is as follows: firstly, mixing fresh mature bitter gourds and fresh houttuynia cordata (including leaves and rhizomes) according to a mass ratio of 1: 0.2 mixing and crushing, and then supercritical CO at 40 ℃ and 20MPa₂Extracting for 4 hours to obtain the extract.

In the step (2), the mass ratio of the fresh pepper to the corn oil is 1: 2.

in the step (2), the stirring time was 15 minutes.

In the step (3), the mass ratio of the oil phase, the soybean lecithin and the water phase is 10: 0.2: 3.

in the step (3), the technological conditions of the emulsification and homogenization treatment are as follows: the emulsion was first emulsified at 4000 rpm for 4 minutes and then homogenized at 30MPa for 3 minutes.

In the step (4), the preparation method of the pretreated tea leaves comprises the following steps:

(A) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 25 ℃, the relative humidity is 70%, and the time is 14 hours.

(B) Rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 8 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.

(C) Stacking and placing: placing tea in a tile jar, stacking and standing for 2 days, wherein the environmental temperature in the tile jar is 27 deg.C.

In the step (4), the mass ratio of the pretreated tea leaves, the green plums, the okra and the supernatant is 1: 0.3: 0.1: 45.

in the step (5), the volume inoculation amounts of the mixed bacterial liquid I and the mixed bacterial liquid II in the mixed slurry are respectively 1% and 2.5%.

In the step (5), the concentrations of the bacillus licheniformis and the acetobacter pasteurianus in the mixed bacterial liquid I are respectively 5 multiplied by 10⁹cfu/g、6×10⁷cfu/g; the concentrations of Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus thermophilus contained in the mixed bacterial liquid II are respectively 1 × 10¹⁰cfu/g、6×10⁹cfu/g、3×10⁷cfu/g。

In the step (5), the aerobic fermentation process conditions are as follows: fermenting at 32 deg.C for 15 hr, stirring at 300 rpm, and introducing air at 0.4L/(min. L mixed slurry).

In the step (5), the process conditions of anaerobic fermentation are as follows: anaerobic fermentation at 22 deg.C for 28 days.

In the step (5), the specific method for seasoning is as follows: adding 0.02 times of salt into the fermentation product, and stirring and mixing uniformly.

In the step (5), the specific method for sterilization comprises the following steps: the UV lamp was used for 15 minutes.

Example 3:

a processing method of fire-resistant fermented chili sauce comprises the following specific steps:

(1) mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Extracting to obtain an extract, and then uniformly dispersing the extract with 20% ethanol aqueous solution in a volume percentage of 5 times of the weight of the extract to obtain a water phase;

(2) cutting fresh pepper into pieces, grinding into slurry I, centrifuging to obtain supernatant and precipitate, heating corn oil to 125 deg.C, rapidly spraying onto the precipitate, stirring, and centrifuging to obtain solid phase and oil phase;

(3) adding soybean lecithin into the oil phase obtained in the step (2), stirring until the soybean lecithin is completely dissolved, then slowly dripping the water phase while stirring, and emulsifying and homogenizing to obtain a water-in-oil microemulsion;

(4) then, withering, rolling and stacking fresh tea leaves growing in the current year to prepare pretreated tea leaves, mixing the pretreated tea leaves with fresh green plums and okra, grinding the mixture into slurry II, and mixing and grinding the slurry II with the supernatant and the solid phase obtained in the step (2) to obtain mixed slurry;

(5) and (3) finally, inoculating a mixed bacterial liquid I of bacillus licheniformis and acetobacter pasteurianus into the mixed slurry, carrying out aerobic fermentation, then adding the microemulsion obtained in the step (3), stirring and uniformly mixing, inoculating a mixed bacterial liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, carrying out anaerobic fermentation to obtain a fermentation product, seasoning, and sterilizing to obtain the fermented chili sauce.

The specific method of the step (1) is as follows: firstly, mixing fresh mature bitter gourds and fresh houttuynia cordata (including leaves and rhizomes) according to a mass ratio of 1: 0.25 mixing and crushing, and then performing supercritical CO at 38 ℃ and 25MPa₂Extracting for 3.5 hours to obtain the extract.

In the step (2), the mass ratio of the fresh pepper to the corn oil is 1: 2.5.

in the step (2), the stirring time was 12 minutes.

In the step (3), the mass ratio of the oil phase, the soybean lecithin and the water phase is 10: 0.25: 2.5.

in the step (3), the technological conditions of the emulsification and homogenization treatment are as follows: the emulsion was first emulsified at 5000 rpm for 3.5 minutes and then homogenized at 35MPa for 2 minutes.

In the step (4), the preparation method of the pretreated tea leaves comprises the following steps:

(A) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 26 ℃, the relative humidity is 65%, and the time is 15 hours.

(B) Rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 8 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.

(C) Stacking and placing: placing tea in a tile jar, stacking and standing for 2 days, wherein the environmental temperature in the tile jar is 28 deg.C.

In the step (4), the mass ratio of the pretreated tea leaves, the green plums, the okra and the supernatant is 1: 0.25: 0.15: 40.

in the step (5), the volume inoculation amounts of the mixed bacterial liquid I and the mixed bacterial liquid II in the mixed slurry are respectively 1.2% and 2%.

In the step (5), the concentrations of the bacillus licheniformis and the acetobacter pasteurianus in the mixed bacterial liquid I are respectively 5.5 multiplied by 10⁹cfu/g、5.5×10⁷cfu/g; the concentrations of Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus thermophilus contained in the mixed bacterial liquid II are 1.5 × 10¹⁰cfu/g、5.5×10⁹cfu/g、3.5×10⁷cfu/g。

In the step (5), the aerobic fermentation process conditions are as follows: fermenting at 31 deg.C for 16 hr, stirring at 300 rpm, and introducing air at 0.5L/(min. L mixed slurry).

In the step (5), the process conditions of anaerobic fermentation are as follows: anaerobic fermentation at 21 deg.C for 30 days.

In the step (5), the specific method for seasoning is as follows: adding 0.015 time of salt into the fermentation product, and stirring and mixing uniformly.

In the step (5), the specific method for sterilization comprises the following steps: the UV lamp was used for 18 minutes.

Comparative example 1

The balsam pear was omitted when preparing the extract, as in example 1.

Comparative example 2

The extract was prepared without the use of houttuynia cordata, as in example 1.

Comparative example 3

A processing method of fire-resistant fermented chili sauce comprises the following specific steps:

(1) mixing fresh fructus Momordicae Charantiae and herba Houttuyniae, pulverizing, and subjecting to supercritical CO₂Extracting to obtain an extract, and uniformly dispersing the extract with an ethanol water solution with the volume percentage of 25% 4 times of the weight of the extract to obtain a water phase;

(2) cutting fresh pepper into pieces, grinding into slurry I, centrifuging to obtain supernatant and precipitate, heating corn oil to 120 deg.C, rapidly spraying onto the precipitate, stirring, and centrifuging to obtain solid phase and oil phase;

(3) then, withering, rolling and stacking fresh tea leaves growing in the current year to prepare pretreated tea leaves, mixing the pretreated tea leaves with fresh green plums and okra, grinding the mixture into slurry II, and mixing and grinding the slurry II with the supernatant, the solid phase and the oil phase obtained in the step (2) to obtain mixed slurry;

(4) and (2) finally, inoculating a mixed bacterial liquid I of bacillus licheniformis and acetobacter pasteurianus into the mixed slurry, carrying out aerobic fermentation, then adding the water phase obtained in the step (1), stirring and uniformly mixing, inoculating a mixed bacterial liquid II of lactobacillus bulgaricus, lactobacillus rhamnosus and streptococcus thermophilus, carrying out anaerobic fermentation to obtain a fermentation product, seasoning, and sterilizing to obtain the fermented chilli sauce.

The specific method of the step (1) is as follows: firstly, mixing fresh mature bitter gourds and fresh houttuynia cordata (including leaves and rhizomes) according to a mass ratio of 1: 0.3 mixing and crushing, and then supercritical CO at 35 ℃ and 30MPa₂Extracting for 3 hours to obtain the extract.

In the step (2), the mass ratio of the fresh pepper to the corn oil is 1: 3.

in the step (2), the stirring time was 10 minutes.

In the step (3), the preparation method of the pretreated tea leaves comprises the following steps:

(A) withering: spreading fresh tea leaves flatly, wherein the withering temperature is 27 ℃, the relative humidity is 60%, and the time is 15 hours.

(B) Rolling: the air-kneading is carried out for 5 minutes, the light-kneading is carried out for 8 minutes, the heavy-kneading is carried out for 10 minutes and the air-kneading is carried out for 5 minutes in sequence.

(C) Stacking and placing: placing tea in a tile jar, stacking and standing for 1 day, wherein the environmental temperature in the tile jar is 30 deg.C.

In the step (3), the mass ratio of the pretreated tea leaves, the green plums, the okra and the supernatant is 1: 0.2: 0.2: 35. the mass ratio of the oil phase to the water phase is 10: 2 to 3.

In the step (4), the volume inoculation amounts of the mixed bacterial liquid I and the mixed bacterial liquid II in the mixed slurry are respectively 1.5% and 1.5%.

In the step (4), the concentrations of the bacillus licheniformis and the acetobacter pasteurianus in the mixed bacterial liquid I are respectively 6 multiplied by 10⁹cfu/g、5×10⁷cfu/g; the concentrations of Lactobacillus bulgaricus, Lactobacillus rhamnosus and Streptococcus thermophilus in the mixed bacterial liquid II are respectively 2 × 10¹⁰cfu/g、5×10⁹cfu/g、4×10⁷cfu/g。

In the step (4), the aerobic fermentation process conditions are as follows: fermenting at 30 deg.C for 18 hr, stirring at 200 rpm, and introducing air at 0.6L/(min. L mixed slurry).

In the step (4), the process conditions of anaerobic fermentation are as follows: anaerobic fermentation at 20 deg.C for 32 days.

In the step (4), the specific method for seasoning is as follows: adding 0.01 times of salt into the fermentation product, and stirring and mixing uniformly.

In the step (4), the specific method for sterilization comprises the following steps: the UV lamp was used for 20 minutes.

Comparative example 4

The pre-treatment of tea leaves was omitted when preparing the mixed slurry, as in example 1.

Comparative example 5

The greengage was omitted when preparing the blended slurry, as in example 1.

Comparative example 6

Okra was omitted when preparing the mixed slurry, and the rest was the same as in example 1.

Comparative example 7

The microemulsion was added before aerobic fermentation as in example 1.

Test examples

The performance of the chili pastes obtained in the examples 1-3 and the comparative examples 1-7 is respectively examined, and the results are shown in the table 1, wherein the sensory properties and the like are in reference to the standard NY/T1070-2006.

TABLE 1 organoleptic properties and physicochemical index investigation of the Chili paste

As can be seen from Table 1, the chili pastes obtained in examples 1 to 3 have good appearance, color and taste and smell, and the physicochemical indexes thereof meet the standard NY/T1070-2006.

Comparative example 3 the step of preparing the extract into the microemulsion was omitted, comparative example 4 the pre-treated tea leaves were omitted when preparing the mixed slurry, comparative example 5 the greengage were omitted when preparing the mixed slurry, comparative example 6 the okra was omitted when preparing the mixed slurry, and comparative example 7 the microemulsion was added before the aerobic fermentation.

The chili sauce obtained by the comparative examples 3, 6 and 7 has obvious peculiar smells such as bitter taste, fishy smell and the like, which shows that the problem of peculiar smell brought by the extraction liquid is facilitated by the micro-emulsion treatment, the surface modification of the okra and the proper feeding time.

The flavors of the chili pastes obtained in comparative examples 3, 4, 5, 6 and 7 become poor, which indicates that the flavors of the products are synergistically improved by the fermentation of tea leaves and green plums, and the flavors of the products are also affected by the addition of the inflammation-preventing substance.

The method for investigating the fire-fighting effect is as follows:

cutting fresh Capsici fructus, grinding into slurry, adding 0.01 times of salt, stirring, and irradiating with ultraviolet lamp for 20 min to obtain chili paste as control group.

100 Kunming SPF-level mice (Experimental animals center of Guangzhou university of traditional Chinese medicine), 100 males and 17-20 g of body weight are randomly divided into 10 groups, 10 mice are fed in each group after 3 days of adaptive feeding, wherein 1 group is used as a blank group, 1 group is fed with a control group of chilli sauce, and the rest 8 groups are respectively fed with the chilli sauce obtained in examples 1-3 and comparative examples 1, 2 and 5.

The mice were subjected to intragastric administration at a dose of 1 mg/(g.d), the blank group was perfused with physiological saline, the rest were separately perfused with the chili pastes obtained in the control group, examples 1 to 3, comparative examples 1, 2 and 5, for 7 days, and the feces of the mice were collected 4 hours after intragastric administration to measure the water content (weight content) therein, and the average value was calculated for each group. The results are shown in Table 2.

TABLE 2 comparison of the effects of fire protection

	Stool water content (%)
		Blank group	69.2
Control group	40.1
		Example 1	67.1
Example 2	67.3
		Example 3	67.8
Comparative example 1	50.2
		Comparative example 2	53.6
Comparative example 3	61.6
		Comparative example 4	59.2
Comparative example 5	58.3
		Comparative example 6	59.7
Comparative example 7	62.8

As can be seen from Table 2, compared with the blank mice, the stool water content of the control mice and the chili sauce mice of the invention is reduced, but the stool water content of the pepper sauce mice of the examples 1-3 is obviously higher than that of the control mice, which shows that the chili sauce of the invention has better effect of preventing excessive internal heat.

Comparative example 1 bitter gourd was omitted when preparing the extract, comparative example 2 houttuynia cordata was omitted when preparing the extract, comparative example 3 the step of preparing the extract into the microemulsion was omitted, comparative example 4 the pre-treated tea leaves were omitted when preparing the mixed slurry, comparative example 5 the green plum was omitted when preparing the mixed slurry, comparative example 6 the okra was omitted when preparing the mixed slurry, and comparative example 7 the microemulsion was added before the aerobic fermentation. The chilli sauce obtained in the comparative examples 1-7 has obviously poor effect of preventing excessive internal heat, and shows that bitter gourd, houttuynia cordata, tea, green plum and okra synergistically prevent excessive internal heat; partial fire-reducing components can be degraded due to the fact that the microemulsion is not prepared into the microemulsion or the microemulsion is added in advance, and the fire-reducing effect is poor.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.