Chili sauce capable of reducing blood sugar and preparation method of chili sauce

Abstract

The invention relates to chili sauce capable of reducing blood sugar and a preparation method of the chili sauce. The chili sauce is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of dry red chili, 10-11 parts of shelled corn, 8-9 parts of wild cabbages, 10-11 parts of Chinese yam, 12-13 parts of litchi flesh, 4-5 parts of mulberry leaves, 1-2 parts of radix puerariae, 3-4 parts of rhizoma anemarrhenae, 2-3 parts of corn stigmas, 12-13 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of table salt, 25-30 parts of cane sugar and 0.4-0.5 part of CaCl2. The chili sauce disclosed by the invention uses the dry red chili as the raw materials, so that the technological process of concentration can be omitted; the lactobacillus plantarum for fermenting the chili sauce is resistant to acid and salt, so that the fermented chili sauce is high in quality; an appropriated amount of CaCl2, an appropriated amount of table salt and an appropriated amount of cane sugar are added, so that chili in the chili sauce is moderate in hardness, good in mouth feel, good in saline taste, and good in color; milk powder added at the later state of fermentation forms gel through the fermentation to be cladded on the surface of the chili, so that stimulation to gastric mucosa is reduced; the Chinese mesona herb can prevent people from suffering from excessive internal heat. In addition, the chili sauce disclosed by the invention can also be used for reducing the blood sugar.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a hypoglycemic chili sauce and a preparation method thereof. Background technique [0002] With the development of my country's economy and the improvement of people's living standards, the nutritional and health functions of people's coat condiments have been further understood, and the demand for condiments has gradually increased. As the main seasoning agent of spicy taste, chili sauce is an indispensable condiment in food cooking. Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bacteria ...

AI Technical Summary

Problems solved by technology

Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bacteria can shorten the fermentation cycle and ensure stable and safe product quality, which is of great significance