Recipe and Ingredients of Cane Pepper Sauce

Using fresh cane pepper as the main raw material, a new type of cane pepper sauce with strong numbing aroma and suitable numbness has been developed. Methods: Based on the sensory score as the standard, an orthogonal experiment was used to determine the formula of the cane pepper sauce; the sterilization process conditions were determined by observing the sugar and water dissolution of the cane pepper sauce, the color and odor changes, and the viscosity value; the cane pepper sauce was separated into The stability was observed in three ways: refrigeration, freezing and continuous heating; the organic solvent extraction method and formaldehyde titration method were used to determine the content of the numbing ingredient amide in the rattan pepper sauce. Results: The formula of rattan pepper sauce is: based on 15g rattan pepper peel, the ratio of water to rattan pepper peel is 2:1, 2.4g white sugar, 1.6g salt, 0.3g white vinegar, 0.5g white wine, 1g vegetable oil, carboxylic acid 2g of sodium methylcellulose, 0.16g of D-sodium erythorbate; sterilization conditions are maintained at 80-85°C for 20 minutes; rattan pepper paste has good stability and does not undergo demulsification under low-temperature refrigeration or freezing and continuous heating conditions; The total amide content of cane pepper paste is ***-1, while the total amide content of cane pepper fresh fruit is 5.14mg.g-1