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Internal heat reducing and inflammation diminishing chili sauce

A technology of chili sauce and dendrobium polysaccharides, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as troubles, harmful side effects, and no benefit to the body, and achieve the goal of inhibiting the increase of molecular content, reducing the symptoms of getting angry, and reducing the increase in drinking water Effect

Active Publication Date: 2015-05-20
GUANGZHOU UNIVERSITY OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, to take traditional Chinese medicine to reduce fire, because Chinese medicine contains a variety of ingredients, in addition to the active ingredients that play a role in reducing fire, it also includes many redundant unknown complex ingredients, and these unknown ingredients are not only useless to the body, but may cause inflammation. harmful side effects
[0008] Therefore, due to the existence of the phenomenon of "getting angry", it has brought troubles to some consumer groups who want to eat chili but are afraid of getting angry.
And reducing the fire by taking traditional Chinese medicine may cause harmful side effects. Therefore, if a kind of chili sauce that can not get angry can be developed, it will have a very good market prospect.

Method used

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  • Internal heat reducing and inflammation diminishing chili sauce
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  • Internal heat reducing and inflammation diminishing chili sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A chili sauce for removing heat and reducing inflammation, which consists of the following components:

[0045] Chili sauce 39g

[0046] Dendrobium polysaccharide 0.5g.

[0047] Described chili sauce is minced garlic chili sauce, is made by following method:

[0048] Choose from the following ingredients:

[0049]

[0050]

[0051] Heat the oil in the frying pan to high heat, then cool it to 40% heat, put all the ingredients (except salt and monosodium glutamate) into the pan, add two teaspoons of water, simmer on low heat, and stir continuously with a shovel, after about 10 minutes, the water When the steam becomes smaller, add salt and monosodium glutamate.

[0052] Described dendrobium polysaccharide is made by following method:

[0053] 1) Take about 50g of Dendrobium officinale coarse powder, add petroleum ether (60℃~90℃) 250ml, reflux extraction for 1h, degrease, filter, discard the filtrate, and remove the small polarities such as fat-soluble impurities...

Embodiment 2

[0062] A chili sauce for removing heat and reducing inflammation, which consists of the following components:

[0063] Chili sauce 825g

[0064] Dendrobium polysaccharide 12g.

[0065] Described chili sauce is peanut garlic chili sauce, is made by following method:

[0066] Choose from the following ingredients:

[0067]

[0068] Heat the oil in the frying pan to high heat, then cool it to 40% heat, put all the ingredients (except salt and monosodium glutamate) into the pan, add two teaspoons of water, simmer on low heat, and stir continuously with a shovel, after about 10 minutes, the water When the steam becomes smaller, add salt and monosodium glutamate.

[0069] Described dendrobium polysaccharide is made by following method:

[0070] 1) Crush 50g of dried stems of Dendrobium officinale and pass through a 50-mesh sieve to obtain Dendrobium officinale powder; suspend the Dendrobium officinale powder in 500ml of petroleum ether, heat and reflux to degrease, filter, di...

Embodiment 3

[0077] A chili sauce for removing heat and reducing inflammation, which consists of the following components:

[0078] Chili sauce 5250g

[0079] Dendrobium polysaccharide 3g.

[0080] Described chili sauce is spice garlic chili sauce, is made by following method:

[0081] Choose from the following ingredients:

[0082]

[0083] Chop the dried red pepper, soak it in warm oil to absorb the oil, then heat most of the oil and add star anise, cinnamon, comfrey, etc., after frying fragrant, remove the spices, and pour the pure oil into the pepper In the middle, mix with Dendrobium officinale polysaccharide.

[0084] Described dendrobium polysaccharide is made by following method:

[0085] 1) Crush 50g of dried stems of Dendrobium officinale, and pass through a 50-mesh sieve to obtain Dendrobium officinale powder; add water to the powder of Dendrobium officinale at a solid-to-liquid ratio of 1:30, and conduct ultrasonic extraction at 50°C for 1.5 hours; obtain polysaccharide-...

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Abstract

The invention discloses internal heat reducing and inflammation diminishing chili sauce, which belongs to the technical field of food. The internal heat reducing and inflammation diminishing chili sauce is formed by the following components according to weight percent: 0.05%-1.5% of dendrobium polysaccharides and the balance of conventional chili sauce. According to the invention, the dendrobium polysaccharides are added to the conventional chili sauce, so that the defect that the conventional chili sauce causes internal heat increase and inflammation can be overcome, the chili sauce provided by the invention has the effects of reducing internal heat and diminishing inflammation, a broad market is provided for the chili industry and the traditional Chinese medicine industry, and the chili sauce has good application prospect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chili sauce for removing fire and reducing inflammation. Background technique [0002] Capsicum (Capsicum annuum L.syn.C.frutescens) is a Capsicum plant of the Solanaceae Solanaceae pepper genus, also known as pepper, sea pepper, stick pepper, red pepper, pepper, and tomato. It is used as medicine with fruits, roots and stems. Chili pepper is pungent in taste, hot in nature, and has the heart and spleen meridians. The chemical components found in pepper mainly include terpenoids, alkaloids, steroids, flavonoids, phenols, and unsaturated fatty acids. [0003] Pepper is pungent and warm, can lower body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect; the active ingredient of pepper, capsaicin, is an antioxidant substance, which can prevent the metabolism of relevant cells, thereby terminating The cancerous process of cell...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/09A23L29/30
Inventor 魏小勇胡小红
Owner GUANGZHOU UNIVERSITY OF CHINESE MEDICINE
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