Health preserving anti-fatigue chili sauce

A chili sauce and anti-fatigue technology, applied in the field of chili sauce, can solve the problems of single flavor and health care function, no health care function, harmful to human body, etc., and achieve the effects of bright color, good stability and good health.

Inactive Publication Date: 2016-12-21
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional fermented chili sauce has a single flavor and health function, and there is no more innovation, and in the process of making chili sauce, it is inevitable that nitrite will be produced. Nitrite is a carcinogen and harmful to the human body. , more without more health functions, so, it is urgently needed for the technological improvement of fermented chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A health-preserving and anti-fatigue chili sauce, made of the following raw materials in parts by weight (Kg): 120 Chaotian peppers, 3 Leuconostoc enteroconostoc fermentation broth, 30 kudzu root, 1 yeast powder, 3 lactic acid bacteria powder, 35 fermented soybeans, 7 sesame oil , pumpkin 40, rice wine 35, honeysuckle 3, dendrobium 2, American ginseng 2, black wolfberry 1, orange bud 2, commelina 1, milk powder 25, osmanthus 25, 95% ethanol amount, sucrose 40, salt 50, glutamic acid Sodium 7, appropriate amount of water.

[0019] A preparation method for health-preserving and anti-fatigue chili sauce, comprising the following processes:

[0020] (1) Wash the sweet-scented osmanthus, dry it at 80°C, crush it, pass it through a 80-mesh sieve, mix it with 20 times the 95% ethanol solution, stir evenly, extract at 60°C, 600W microwave for 6 minutes, and the extraction is over Finally, the extract was suction-filtered under vacuum conditions, the filtrate was removed, centr...

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PUM

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Abstract

The invention relates to a health preserving anti-fatigue chili sauce, which is prepared from the following raw materials by weight part: 120-125 of capsicum annuum, 3-4 of a leuconostoc mesenteroides fermentation broth, 30-35 of kudzuvine root, 1-2 of yeast powder, 35-40 of fermented soya beans, 7-8 of sesame oil, 40-45 of pumpkin, 35-40 of rice wine, and 3-4 of honeysuckle, etc. In order to reduce the harm of nitrite on human body, the osmanthus fragrans pigment prepared from osmanthus fragrans is especially added to effectively eliminate nitrite and improve the chili sauce safety. Sesame oil, fermented soya beans, rice wine, pumpkin and the like are added to increase the chili sauce fragrance, so that the chili sauce can be more popular with people. Also, the chili sauce is also especially added with honeysuckle, dendrobium, American ginseng, black Chinese wolfberry and other Chinese herbal extracts, has certain health preserving efficacy of enhancing body immunity, resisting fatigue and resisting oxidation, and is beneficial to the body.

Description

technical field [0001] The invention relates to a health-preserving and anti-fatigue chili sauce, in particular to a health-preserving and anti-fatigue chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is one of the most popular traditional condiments. It has a good taste, is spicy, and can appetize, especially some fermented chili sauces, which have a special flavor and are loved by people. Guo Lin, Meng Meng, etc. published the article "Research on Improving the Flavor of Chili Sauce by Inoculating Lactic Acid Bacteria" and mentioned that using Leuconostoc enterococcus and lactic acid bacteria to ferment chili peppers to obtain fermented chili sauce can shorten the fermentation cycle of chili sauce and make Chili sauce has a more unique flavor, bright color, good stability and higher safety. However, the traditional fermented chili sauce has a single flavor and health function, and there is no more innovation, and in the process of ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L5/43A23L19/00A23L33/105A23L33/135A23L33/14A23L5/20A23L11/50
CPCA23V2002/00A23V2200/04A23V2200/15A23V2200/14A23V2200/324A23V2200/30A23V2250/21
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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