Pepper beverage and preparation method

A technology of beverage and chili, which is applied in the field of chili beverage and preparation, can solve the problems of restricting industrial development, difficult control of spiciness, and high production cost, and achieve the effects of easy control of spiciness, relief of waist and leg pain, and low cost

Inactive Publication Date: 2009-04-15
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fresh peppers are not easy to preserve, and because of the differences in the varieties of raw materials of peppers, the content of capsaicin is not the same, so the spiciness of each batch of products prepared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of chilli beverage, is made by following method:

[0025] (1) Weighing: capsaicin, edible alcohol with a concentration of 95% by volume, purified water, protein sugar, citric acid and carmine according to a mass ratio of 0.015:1.2:2000:5:3:0.05;

[0026] (2) adding the capsaicin to the edible alcohol for dissolution to obtain a capsaicin alcohol solution;

[0027] (3) After heating the pure water to boiling, add the capsaicin alcohol solution, the protein sugar, and the citric acid and mix evenly, cool to 20° C., add the carmine to make a mixed solution;

[0028] (4) Potassium sorbate is added into the mixed liquor at a ratio of 0.5g / Kg, and stirred evenly to make a chili drink.

Embodiment 2

[0030] A kind of chilli beverage, is made by following method:

[0031] (1) Weighing: capsaicin, edible alcohol with a concentration of 95% by volume, purified water, protein sugar, citric acid and carmine by mass ratio of 0.01:1.2:5000:8:3:0.01;

[0032] (2) adding the capsaicin to the edible alcohol for dissolution to obtain a capsaicin alcohol solution;

[0033] (3) After heating the pure water to boiling, add the capsaicin alcohol solution, the protein sugar, and the citric acid and mix evenly, cool to 35° C., add the carmine to make a mixed solution;

[0034] (4) Potassium sorbate is added into the mixed liquor at a ratio of 0.5g / Kg, and stirred evenly to make a chili drink.

Embodiment 3

[0036] A kind of chilli beverage, is made by following method:

[0037] (1) Weighing: capsaicin, edible alcohol with a concentration of 95% by volume, purified water, protein sugar, citric acid and carmine according to a mass ratio of 0.015:2:1000:2:5:0.05;

[0038] (2) adding the capsaicin to the edible alcohol for dissolution to obtain a capsaicin alcohol solution;

[0039] (3) After heating the pure water to boiling, add the capsaicin alcohol solution, the protein sugar, and the citric acid and mix evenly, cool to 30° C., add the carmine to make a mixed solution;

[0040] (4) Potassium sorbate is added into the mixed liquor at a ratio of 0.5g / Kg, and stirred evenly to make a chili drink.

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PUM

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Abstract

The invention discloses hot pepper drink and a preparation method thereof. The hot pepper drink is prepared by the method which comprises the following steps: (1)firstly, capsaicim, 95 volume percent of edible alcohol, purified water, glycosylated protein, citric acid and coccinellin are weighed; (2)secondly, the capsaicim is added into the edible alcohol and dissolved to prepare a capsaicim alcoholic solution;(3) thirdly, the purified water is heated to the boiling point, added with the capsaicim alcoholic solution, the glycosylated protein and the citric acid to be uniformly mixed, cooled to a temperature of between 20 and 35 DEG C, and added with the coccinellin to prepare a mixed liquor; (4) and fourthly, the potassium sorbate is added into the mixed liquor according to the proportion of 0.5 gram per kilogram to be uniformly stirred to prepare the hot pepper drink. The pungency degree of the hot pepper drink is easy to control. The hot pepper drink fully utilizes the functions of reducing fat, losing weight, activating blood flow and stimulating the menstrual flow of the capsaicim, and also has the effects of treating chilblain and relieving waist and leg pain. Moreover, the product has aromatic flavor and stimulative mouthfeel; the preparation technology is simple; and the cost is lower.

Description

technical field [0001] The invention relates to a beverage and a preparation method, in particular to a chili beverage and a preparation method. Background technique [0002] Chili is a beloved vegetable and condiment. Capsicum is rich in nutrients. my country's pepper resources are extremely rich. At present, most of the peppers in our country are directly eaten as vegetables, and the vegetables are seasoned or processed into chili sauce. [0003] "Food Science" magazine, 2002, volume 23, No. 8, "Research on Chili Appetizing Beverage" article adopts fresh chili as raw material. Because fresh peppers are not easy to preserve, and because of the differences in the varieties of raw materials of peppers, the content of capsaicin is not the same, so the spiciness of each batch of products prepared is not easy to control, and because fresh peppers are used as raw materials, a large space is required to store them. Storage and preservation make the production cost high and res...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 何新益刘金福何庆峰樊秀花张爱琳苗颖张平平黄宗海
Owner TIANJIN AGRICULTURE COLLEGE
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