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CN-121986923-A - Cooking and fresh-locking process for preparing green pepper sauce

CN121986923ACN 121986923 ACN121986923 ACN 121986923ACN-121986923-A

Abstract

The invention relates to the technical field of seasoning processing, and discloses a cooking and freshness-locking process for preparing green pepper sauce, which comprises the steps of carrying out grading ultrasonic wall breaking treatment on green pepper pulp, wherein low-power ultrasonic in the first stage promotes chlorophyll release and keeps fiber bundles intact, and reinforced ultrasonic in the second stage thoroughly extracts chlorophyll; separating the fiber bundles softened by enzymolysis from pulp mud, preparing natural phospholipid-stabilized plant essential oil microemulsion, modified polysaccharide-protein graft composite emulsifier and natural chelating polysaccharide composite, performing alkaline color protection and essential oil antioxidation by low-temperature parching, performing medium-temperature cooking to form polysaccharide gel embedded chlorophyll, rapidly cooling to 70-75deg.C to lock color protection state, adding soluble dietary fiber, xanthan gum-guar gum and konjac glucomannan to adjust texture, adding fiber bundles to reconstruct tissue, and hot filling and sealing at 70-75deg.C. The invention realizes the efficient release and long-term protection of chlorophyll and simultaneously keeps good granular feel and fluidity of green pepper sauce.

Inventors

  • ZHU TAO

Assignees

  • 山东烩道食品有限公司

Dates

Publication Date
20260508
Application Date
20260309

Claims (10)

  1. 1. A cooking and freshness-locking process for preparing green pepper sauce is characterized by comprising the following steps of: Step 1, hierarchical ultrasonic wall breaking: Performing two-stage ultrasonic treatment on green pepper pulp, wherein the first stage adopts ultrasonic treatment with power density of 100-200W/L for 30-60 seconds to break wall of thin wall cells to release chlorophyll but keep fiber bundles intact, and separating to obtain pulp mud and fiber bundles, and the second stage adopts ultrasonic treatment with power density of 300-500W/L for 2-3 minutes to maximally release chlorophyll; Step 2, preparing multiple color protecting substances: Preparing natural phospholipid stable plant essential oil microemulsion, modified polysaccharide-protein graft compound emulsifier and natural chelating polysaccharide compound; step 3, three-temperature three-control accurate color protection: Parching pulp paste at 60-80deg.C for 10-20 min for alkaline color protection and oxidation protection of essential oil, steaming at 85-100deg.C for 5-15 min to deactivate enzyme and embed polysaccharide gel, rapidly cooling to 70-75deg.C and locking color protection state; and 4, reconstructing fiber reinforced texture: Adding soluble dietary fiber, xanthan gum-guar gum and konjac glucomannan to regulate texture, and adding fiber bundles to reconstruct tissue; And 5, hot filling and sealing.
  2. 2. The process according to claim 1, wherein after the ultrasonic treatment in the first stage of step 1, pulp mud and fiber bundles are separated by a 60-80 mesh screen or a mild pressing mode with the pressure less than or equal to 0.2MPa, the fiber bundles are subjected to enzymolysis treatment by using cellulase or pectase, the enzyme activity is more than or equal to 10000U/g of cellulase, the pectase is more than or equal to 5000U/g of pectase, the enzyme addition amount is 0.05-0.1% of the mass of the fiber bundles, and the enzyme activity is deactivated after the treatment is performed for 30-60 minutes at 40-50 ℃.
  3. 3. The process according to claim 1, wherein the preparation method of the natural phospholipid-stabilized plant essential oil microemulsion in the step 2 is characterized in that rosemary essential oil or thyme essential oil with the total phenolic compound content of more than or equal to 2.0% and the antioxidant activity of more than or equal to 70% is selected as an oil phase, soybean phospholipid, lecithin or sunflower phospholipid with the phospholipid content of more than or equal to 90% and the HLB value of 8-10 is selected as an emulsifier, the phospholipid content is 30-60% of the mass of the essential oil, the glycerol content is 10-20% of the mass of the essential oil, deionized water is added after stirring and mixing at 60-70 ℃, and the microemulsion with the average particle size of 0.5-3 μm is obtained through high-speed shearing or colloid milling treatment.
  4. 4. The process of claim 1, wherein the preparation method of the modified polysaccharide-protein graft composite emulsifier in the step 2 is characterized in that sodium alginate with the viscosity of 200-500 mPa.s and the molecular weight of 20-40 ten thousand Da is selected to prepare 2-5% aqueous solution, alginic acid lyase with the enzyme activity of more than or equal to 5000U/g is added, the enzyme addition amount is 0.01-0.05% of the mass of polysaccharide, enzymolysis is carried out for 1-2 hours at 45-55℃, pH 6.0.0-7.0, and the oligosaccharide solution after enzymolysis and whey protein or casein solution with the protein content of more than or equal to 85% and the free amino content of more than or equal to 0.5mmol/g are mixed according to the mass ratio of 3:1 to 1:1, and react for 30-60 minutes at 60-80℃, pH 7.0.0-8.0, so as to obtain the polysaccharide-protein graft.
  5. 5. The process according to claim 1, wherein the natural chelating polysaccharide compound in step 2 is prepared by mixing carrageenan with viscosity of 5-200 mPa.s, gel strength of not less than 500g/cm2 and sulfuric acid group content of 15-40% with calcium salt according to the proportion of 5-15% of polysaccharide mass, adding citric acid with polysaccharide mass of 1-3% as chelating agent, mixing at room temperature but not heating, and rapidly gelling after heating in the middle-temperature cooking stage.
  6. 6. The process according to claim 1, wherein the low-temperature frying stage in the step 3 comprises the specific operations of adding edible oil with unsaturated fatty acid content of more than or equal to 70% and iodine value of 120-140g I 2 /100 g, wherein the addition amount is 5-10% of the mass of the pulp mud, adding alkaline color-protecting substances, wherein the addition amount is 0.05-0.15% of the mass of the pulp mud, adjusting the pH value to 7.0-8.0, adding modified polysaccharide-protein graft composite emulsifier, wherein the addition amount is 0.5-1.5% of the mass of the pulp mud, adding plant essential oil microemulsion, and the addition amount of essential oil effective components is 0.05-0.2% of the mass of the pulp mud.
  7. 7. The process according to claim 1, wherein the medium temperature cooking stage in step 3 is specifically operated by adding natural chelate polysaccharide complex when the temperature of the material is raised to 85 ℃, the addition amount of polysaccharide is 1.0-2.5% of the mass of pulp mud, the addition amount of calcium ion source is 5-15% of the mass of polysaccharide, and cooking is carried out for 5-15 minutes at 85-100 ℃ to enable the polysaccharide to rapidly gel within 2-5 minutes to form a three-dimensional network structure, the pore size of a gel network is in the range of 0.1-10 mu m, and the whole process is carried out under the environment of oxygen or nitrogen protection.
  8. 8. The process according to claim 1, wherein the rapid cooling in the step 3 adopts a cold water spraying or cooling interlayer mode, the temperature of the material is reduced from 85-100 ℃ to 70-75 ℃ in 5-8 minutes, and the cooling process is performed in an oxygen-isolated or low-oxygen environment.
  9. 9. The process according to claim 1, wherein the average polymerization degree of the soluble dietary fiber added in the step 4 is 3-60, the molecular weight is 0.5-20 Da, the water solubility is more than or equal to 90%, the dietary fiber content is more than or equal to 85%, the addition amount is 2-5% of the mass of pulp mud, the viscosity of xanthan gum is more than or equal to 1200 mPa.s, the purity is more than or equal to 85%, the viscosity of guar gum is more than or equal to 3000 mPa.s, the galactomannan content is more than or equal to 75%, the mass ratio of the two is 1:2 to 1:3, the total addition amount is 0.3-0.8% of the mass of pulp mud, the viscosity of konjak glucomannan is more than or equal to 24000 mPa.s, the molecular weight is 80-200 Da, the glucomannan content is more than or equal to 80%, and the addition amount is 0.3-0.8% of the mass of pulp mud.
  10. 10. The process according to claim 2, wherein the fiber bundles in the step 4 are added back in such a way that the fiber bundles which are softened by an enzyme method and deactivated by the enzyme are cut into particles or fiber segments with the particle size of 0.5-3mm, the particles or fiber segments are added back into the color-protecting pulp slurry when the material temperature is stabilized at 70-75 ℃, the fiber bundles account for 20-40% of the final product mass, the fiber bundles are uniformly dispersed by mild stirring at the rotating speed of 50-100rpm for 3-5 minutes, and the hot filling is carried out at 70-75 ℃ in the step 5.

Description

Cooking and fresh-locking process for preparing green pepper sauce Technical Field The invention relates to the technical field of seasoning processing, in particular to a cooking and fresh-locking process for preparing green pepper sauce. Background The green pepper sauce is a seasoning processed by using fresh green peppers as a main raw material, and has a bright green color and a spicy and fresh flavor, and is deeply favored by consumers. However, the traditional green pepper sauce processing has two technical problems that firstly, the blocking effect of the green pepper cell wall causes insufficient release of chlorophyll in cells, a large amount of pigment is bound in organelles and is not effectively protected, and secondly, the high-temperature treatment in the processing process causes that the chlorophyll is largely converted into pheophytin and pheophytin, the color is changed from bright green to dark yellow brown, and meanwhile, the residual activity of endogenous oxidase and the catalytic action of metal ions further accelerate pigment degradation. The existing color protection technology can improve color stability to a certain extent, but has the defects that the alkaline color protection technology can form chlorophyll salt, the alkaline environment affects flavor and the color protection effect lasts for a limited time, the strong crushing of green pepper tissues can improve pigment extraction rate, but the product is excessively soft and rotten, the granular feel and chewing taste of the traditional green pepper paste are lost, and the polysaccharide color protection agent is added in a large amount to embed and protect chlorophyll, so that the product is excessively viscous and even gel, and deviates from the fluidity requirement of the paste product. More importantly, when a plurality of color-protecting substances such as grease, aqueous phase polysaccharide, plant essential oil and the like are adopted for compounding, the problems of stability such as oil-water separation, emulsion breaking and the like easily occur in the temperature change process, the color-protecting components are unevenly distributed, and the synergistic effect is difficult to realize. Disclosure of Invention In order to solve the technical problems, the invention provides a cooking and freshness locking process for preparing green pepper sauce, which comprises the following steps of: Step 1, hierarchical ultrasonic wall breaking: Performing two-stage ultrasonic treatment on green pepper pulp, wherein the first stage adopts ultrasonic treatment with power density of 100-200W/L for 30-60 seconds to break wall of thin wall cells to release chlorophyll but keep fiber bundles intact, and separating to obtain pulp mud and fiber bundles, and the second stage adopts ultrasonic treatment with power density of 300-500W/L for 2-3 minutes to maximally release chlorophyll; Step 2, preparing multiple color protecting substances: Preparing natural phospholipid stable plant essential oil microemulsion, modified polysaccharide-protein graft compound emulsifier and natural chelating polysaccharide compound; step 3, three-temperature three-control accurate color protection: Parching pulp paste at 60-80deg.C for 10-20 min for alkaline color protection and oxidation protection of essential oil, steaming at 85-100deg.C for 5-15 min to deactivate enzyme and embed polysaccharide gel, rapidly cooling to 70-75deg.C and locking color protection state; and 4, reconstructing fiber reinforced texture: Adding soluble dietary fiber, xanthan gum-guar gum and konjac glucomannan to regulate texture, and adding fiber bundles to reconstruct tissue; And 5, hot filling and sealing. Preferably, after the ultrasonic treatment in the first stage of the step 1, pulp mud and fiber bundles are separated by a 60-80 mesh screen or a mild squeezing mode with the pressure less than or equal to 0.2MPa, the fiber bundles are subjected to enzymolysis treatment by adopting cellulase or pectase, the enzyme activity is more than or equal to 10000U/g of cellulase, more than or equal to 5000U/g of pectase, the enzyme addition amount is 0.05-0.1% of the mass of the fiber bundles, and the enzyme activity is passivated after the treatment is carried out for 30-60 minutes at 40-50 ℃. Preferably, the preparation method of the plant essential oil microemulsion with stable natural phospholipids in the step 2 comprises the steps of selecting rosemary essential oil or thyme essential oil with the total phenolic compound content of more than or equal to 2.0 percent and the antioxidant activity of more than or equal to 70 percent as an oil phase, selecting soybean phospholipid, lecithin or sunflower phospholipid with the phospholipid content of more than or equal to 90 percent and the HLB value of 8-10 as an emulsifier, wherein the phospholipid dosage is 30-60 percent of the mass of the essential oil, the glycerol dosage is 10-20 percent of the mass of the essential oil, stir