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Chili enzyme for seasoning

A chili and enzyme technology, applied in application, function of food ingredients, food science, etc., can solve problems such as unfavorable food absorption and digestion, health damage, damage to health, etc., to promote food digestion, improve digestion ability, easy to absorb Effect

Inactive Publication Date: 2017-05-24
ZHEJIANG BAIHUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These seasonings are often prepared by pure chemical substances according to the mass ratio, and generally contain chemical additives such as preservatives, antioxidants, flavor enhancers, etc., which will have slow adverse effects on the human body after consumption.
In addition, people often eat all kinds of mixed food, which leads to poor digestion in the stomach, and the chemical additives in the seasoning are not conducive to the absorption and digestion of food, which makes people suffer health damage while obtaining delicious taste
Chinese patent CN105831690A, published date August 10, 2016, the title of the invention is a fresh and salty seasoning and its preparation method, which discloses that the raw materials are sodium chloride, potassium chloride, organic salt, sodium glutamate, L-alanine Seasonings such as silicon dioxide, silicon dioxide, etc. are obtained by mixing the raw materials in a drum mixer. The organic salts are sodium gluconate, DL-sodium malate or sodium citrate. The seasoning is prepared by artificially producing various chemical substances. Its umami taste comes from sodium glutamate, L-alanine, organic salt, etc. Long-term consumption is not good for human health
At present, enzymes used as condiments are still rarely seen, and in view of the fact that people’s long-term consumption of condiments with various chemical additives is harmful to health, it is necessary to develop enzymes used as condiments to protect public health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A chili enzyme for seasoning, which is fermented by the following raw materials in fermentation broth: 1000 g chili, 200 g garlic, 180 g soybean, 100 g sesame, 70 g shredded ginger, 150 g pepper, 150 g prickly ash , fennel 100 g, Chinese toon leaf 100 g, cellulase 0.05 g, carnosol 0.05 g.

[0035] The fermentation liquid is mixed with the following components: 200 g of semi-dry rice wine, 120 g of glutinous rice wine, 500 g of rock sugar, and 500 g of purified water.

[0036] A preparation method of capsaicin for seasoning:

[0037] (1) Put the cleaned peppers in a fermentation tank, add garlic, soybeans, sesame seeds, shredded ginger, and rosemary leaves, add 1800 g of the prepared fermentation liquid to the fermentation tank, add cellulase, and stir well , sealed at 44°C for 24 hours;

[0038] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and mix well;

[0039] (3) Put the fermenter under anaerobic conditions and ferment for 35 days at a ferment...

Embodiment 2

[0045] A kind of capsicum enzyme for seasoning, which is fermented by the following raw materials in fermented liquid: 1200 g capsicum, 250 g garlic, 240 g soybean, 130 g sesame, 100 g shredded ginger, 170 g pepper, 170 g Chinese prickly ash g, fennel 130 g, Chinese toon leaf 130 g, cellulase 0.08 g, carnosol 0.08 g.

[0046] The fermentation liquid is mixed with the following components: 225 g of semi-dry rice wine, 135 g of glutinous rice wine, 550 g of rock sugar, and 580 g of purified water.

[0047] The preparation method of capsicum ferment of the present invention is as follows:

[0048] (1) Put the cleaned peppers in a fermenter, add garlic, soybeans, sesame, shredded ginger, and rosemary leaves, add 2000 g of the prepared fermentation liquid to the fermenter, add cellulase, and mix the mixture Stir well, seal and stand at 52°C for 24 hours;

[0049] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and mix well;

[0050] (3) Put the fermenter under ...

Embodiment 3

[0056] A chili enzyme for seasoning, which is fermented by the following raw materials in fermentation broth: 1300 g chili, 300 g garlic, 300 g soybean, 150 g sesame, 120 g shredded ginger, 200 g pepper, 200 g Chinese prickly ash g, fennel 150 g, Chinese toon leaf 150 g, cellulase 0.1 g, carnosol 0.1 g.

[0057] The fermentation liquid is mixed with the following components: 250 g of semi-dry rice wine, 150 g of glutinous rice wine, 600 g of rock sugar, and 660 g of purified water.

[0058] The preparation method of capsicum ferment of the present invention is as follows:

[0059] (1) Put the cleaned peppers in a fermentation tank, add garlic, soybeans, sesame seeds, shredded ginger, and rosemary leaves, add 2300 g of the prepared fermentation liquid to the fermentation tank, add cellulase, and stir well , sealed at 63°C for 24 hours;

[0060] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and mix well;

[0061] (3) Put the fermenter under anaerobic condi...

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PUM

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Abstract

The invention relates to the technical field of food, and discloses a chili enzyme for seasoning, which is prepared from fermenting the following raw materials in parts by weight in a fermenting liquid: 1000 to 1300 parts of chili, 200 to 300 parts of garlic, 180 to 300 parts of soybean, 100 to 150 parts of sesame, 70 to 120 parts of shredded ginger, 150 to 200 parts of pepper, 150 to 200 parts of Chinese prickly ash, 100 to 150 parts of foeniculum vulgare, 100 to 150 parts of cedrela sinensis leaves, 0.05 to 0.1 part of cellulase, and 0.05 to 0.1 part of carnosol. The fermenting liquid is prepared from mixing the following components in parts by weight: 100 parts to 190 parts of half-dry yellow wine, 80 parts to 150 parts of glutinous rice wine, 70 parts to 150 parts of rock candy, and 500 parts to 660 parts of purified water. The chili enzyme for seasoning provided by the invention adopts plant fruits as raw materials and avoids introducing a chemical addition agent, and is safe to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an enzyme condiment prepared from capsicum. Background technique [0002] In order to ensure the delicious taste of food, people eat some seasonings when eating chafing dish or buffet, or add seasonings to cooked dishes. These seasonings are often formulated from pure chemical substances according to the mass ratio, and are generally added with chemical additives such as preservatives, antioxidants, and flavor enhancers, which will have slow adverse effects on the human body after consumption. In addition, people often eat all kinds of mixed food, which leads to poor digestion in the stomach, and the chemical additives in seasonings are not conducive to the absorption and digestion of food, which makes people suffer health damage while obtaining delicious taste. Chinese patent CN105831690A, date of publication August 10, 2016, title of invention A fresh and salty seasoning and its ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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