Stomach-protecting fermented chilli paste

A chili sauce, fermented technology, applied in food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problems of single flavor and health care function, no health care function, harmful to human body, etc., achieve bright color, Regulates gastrointestinal health and good stability

Inactive Publication Date: 2017-01-04
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

[0019] A stomach-protecting fermented chili sauce, made of the following raw materials in parts by weight (Kg): 125 Chaotian peppers, 3 Leuconostoc intestinalis fermentation broth, 30 kudzu root, 1 yeast powder, 3 lactic acid bacteria powder, 8 peppercorns, and 20 garlic , Soybean Oil 15, Pine Nuts 25, Black Tea 3, Longan Meat 10, Tangerine Peel 4, Woody Fragrance 2, Poria Cocos 2, Chinese Yam 3, Atractylodes Rhizoma 2, Juniper Fruit 2, Cucumber Fragrance 1, Milk Powder 25, Osmanthus 25, 95% Ethanol Appropriate amount, sucrose 40, salt 50, sodium glutamate 7, water amount.

[0020] A preparation method for stomach-protecting fermented chili sauce, comprising the following processes:

[0021] (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 con...

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PUM

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Abstract

The invention discloses a stomach-protecting fermented chilli paste. The stomach-protecting fermented chilli paste is prepared from, by weight, 125-130 parts of pod pepper, 3-4 parts of a leuconostoc mesenteroides fermentation solution, 30-35 parts of the roots of kudzu vine, 1-2 parts of saccharomycetes powder, 3-4 parts of lactic acid bacteria powder, 8-10 parts of pepper, 20-25 parts of garlic, 15-18 parts of soybean oil, 25-30 parts of semen pini koraiensis, 3-4 parts of black tea and the like. In order to reduce damage of nitrite to the body, an osmanthus pigment prepared from osmanthus is particularly added, nitrite can be effectively removed, and the safety of the chili paste is improved. By adding the black tea, longan pulp and the like, the taste of the chili paste is enhanced, and the chili paste has the effects of warming the spleen and the stomach and adjusting digestive health and relieves stimulation of chili to the intestines and stomach due to the compatibility of the chilli paste, pericarpium citri reticulatae, elecampane, poria cocos, Chinese yam and other traditional Chinese medicine extracts.

Description

technical field [0001] The invention relates to a stomach-protecting fermented chili sauce, in particular to a stomach-protecting fermented 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 making chili s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L19/10A23L33/105A23L33/135A23L33/14A23L5/20
CPCA23V2002/00A23V2200/04A23V2200/14A23V2200/16A23V2200/32A23V2200/30A23V2250/21
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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