Fennel essence oil shredded pepper and preparation method thereof

A technology of fennel essential oil and chili shreds, applied in food preparation, application, food science, etc., to achieve moderate viscosity, good antibacterial effect, and uniform distribution

Inactive Publication Date: 2015-07-15
XINJIANG ZHENJIAOAO AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no research report on the use of fennel essential oil microcapsule technology to prepare fennel essential oil chili shreds. The use of microcapsule technology to make fennel essential oil into stab

Method used

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  • Fennel essence oil shredded pepper and preparation method thereof
  • Fennel essence oil shredded pepper and preparation method thereof
  • Fennel essence oil shredded pepper and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Preparation of Fennel Essential Oil Instant Capsicum Shreds

[0035] (1) Material selection: select fresh peppers, green onions, ginger, and garlic to remove impurities and wash them, remove the stems and shreds of the washed peppers, dry them with hot air for 1.5 hours at a temperature of 60°C-90°C, and make them with a moisture content of 9 %—12% dried chilli shreds for later use.

[0036] (2) Scalding: Rinse the shredded dried chili pepper in step (1) in hot water at 85°C-90°C for 1 minute.

[0037] (3) Rinse and cool down: quickly rinse the finished product in step (2) with cold water to cool down.

[0038] (4) shred: according to the technical requirements of instant chili shreds, all raw and auxiliary materials are cut into required shapes;

[0039] (5) Preparation: According to the raw material formula of fennel essential oil microcapsule instant chili shreds, various raw and auxiliary materials are prepared: % is calculated by weight percentage,...

Embodiment 2

[0047] Embodiment two: the preparation of fennel essential oil microcapsules

[0048] (1) Preparation of fennel essential oil: Pass fennel powder through a 40-mesh sieve, and distill for 4 hours under 60W power to obtain fennel essential oil;

[0049] (2) Preparation of soybean protein isolate stock solution: Soybean protein isolate was sonicated at 500w and 50°C for 5 minutes, the solution was centrifuged at 500r / min for 10 minutes, and the supernatant was taken to ensure that the concentration of soybean protein isolate was 2.67%. ;

[0050] (3) Preparation of chitosan solution stock solution: add 1% acetic acid to dry chitosan powder, and stir magnetically at room temperature to ensure that the concentration of chitosan solution is 2%;

[0051] (4) Recoagulation: Add soybean protein isolate solution to fennel essential oil at 25°C, and mix with chitosan solution for 10 minutes. According to the weight ratio, soybean protein isolate: chitosan = 4:1, core material wall mat...

Embodiment 3

[0055] Embodiment three: the preparation of fennel essential oil microcapsules

[0056] 1.1 Process flow of fennel essential oil microcapsules: A: Distill fennel powder for 4 hours under 60W power to obtain fennel essential oil; B: Soybean protein isolate 500w, ultrasonic at 50°C for 5min, centrifuge at 3500r / min for 10min to prepare soybean Protein isolate stock solution for use; C: add 1% acetic acid to dry chitosan powder, and stir magnetically at room temperature to prepare chitosan solution stock solution for use; D: Add soybean protein isolate solution to fennel essential oil at 25°C , and mixed with chitosan solution for 10 minutes; E: emulsify the above solution at 45°C 10000r / min for 5 minutes, adjust the pH to 6.0 with 1% acetic acid solution at 200r / min, stir for 10 minutes, add transglutaminase , stirring at a low speed for 3 hours to solidify; F: spray-dry the solution in step E at an inlet air temperature of 190°C, an outlet air temperature of 80°C, a spray pre...

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Abstract

The invention discloses a fennel essence oil shredded pepper and a preparation method thereof. A fennel essence oil microcapsule instant shredded pepper is prepared from 49% of dry shredded pepper, 24% of vegetable oil, 20% of pure water, 3% of salt, 0.8% of monosodium glutamate, 0.2% of Chinese prickly ash, 0.8% of chicken powder, 0.2% of ginger, 0.6% of white granulated sugar, 0.6% of onion powder, 0.2% of thirteen-spices powder, 0.4% of garlic powder and 0.2% of fennel essence oil, wherein the 0.2% of fennel essence oil contains 12.5% of chitosan, 50% of soybean protein isolate, 31.25% of fennel essence oil and 6.25% of glutamine transaminase; the fennel essence oil microcapsule is prepared from the fennel essence oil as core material and the soybean protein isolate and chitosan as wall materials through complex coacervation; the prepared fennel essence oil microcapsule instant shredded pepper has ruddy bright color, fragrant and pure flavor, as well as the flavor of fennel, is properly sticky, tasty, easy to chew and antibacterial, and has extensive value in use.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping food preparation. Specifically, the present invention relates to the technical field of shredded pepper with fennel essential oil and its preparation. Background technique [0002] The research on natural food preservatives of plant origin is extremely active at home and abroad. The reason is that there are many physiologically active substances with antibacterial effects in natural plants. At present, tea polyphenols, essential oils, and allicin are mainly used as natural preservatives for plant-derived foods. [0003] In recent years, scholars at home and abroad have done more research on the antibacterial activity of medicinal and edible spices. They have also begun to study various types of essential oils in terms of antioxidant, free radical scavenging activity, and antibacterial activity, because this antioxidant and antibacterial Sex is of great significance for food storage, contro...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 陈元生敬思群伍张飞
Owner XINJIANG ZHENJIAOAO AGRI DEV CO LTD
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