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Pickled pepper powder and preparation method thereof

A technology of pickled pepper powder and pickled pepper, applied in the direction of food science and the like, can solve the problems such as no patent literature, no report on the processing of pickled pepper powder, etc., and achieves the effects of easy storage, retention of nutrients, and convenient use.

Inactive Publication Date: 2017-09-12
北京圣伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After searching, the processing of pickled pepper powder has not been reported, and there are no patent documents relevant to the application of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of pickled pepper powder, concrete steps are as follows:

[0019] (1) Soak peppers to remove foreign matter such as impurities, and set aside.

[0020] (2) Go through the colloid mill with pickled capsicum, millet capsicum and water, adjust the solid content to 15% with water, and pass through a homogenizer;

[0021] (3) Add maltodextrin and stir evenly;

[0022] (4) Heat sterilization at 100°C for 30 minutes;

[0023] (5) Cool down to 80°C and spray-dry to obtain pickled pepper powder.

[0024] (6) Preferably, step 2) the operating pressure of the homogenizer is 15Mpa.

[0025] (7) Preferably, in step 1) and step 3), the amount of each raw and auxiliary material added is: 50 parts of pickled pepper, 5 parts of millet pepper, 1 part of maltodextrin, and the rest is water.

[0026] (8) Preferably, in step 5), the inlet temperature of the spray dryer is 190°C, and the outlet temperature is 90°C.

[0027] The pickled pepper powder obtained...

Embodiment 2

[0029] A kind of preparation method of pickled pepper powder, concrete steps are as follows:

[0030] (1) Soak peppers to remove foreign matter such as impurities, and set aside.

[0031] (2) Go through the colloid mill with pickled peppers and millet peppers and water, adjust the solid content to 10% with water, and pass through a homogenizer;

[0032] (3) Add maltodextrin and stir evenly;

[0033] (4) Heat sterilization at 90°C for 40 minutes;

[0034] (5) Cool down to 80°C and spray-dry to obtain pickled pepper powder.

[0035] (6) Preferably, step 2) the operating pressure of the homogenizer is 10Mpa.

[0036] (7) Preferably, in step 1) and step 3), the amount of each raw and auxiliary material added is: 50 parts of pickled pepper, 5 parts of millet pepper, and 1 part of maltodextrin.

[0037] (8) Preferably, in step 5), the inlet temperature of the spray dryer is 180°C, and the outlet temperature is 80°C.

[0038] The pickled pepper powder obtained according to the a...

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PUM

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Abstract

The invention provides a preparation method of pickled pepper powder. The formula of the pickled pepper powder comprises 20 parts of pickled pepper, 3-5 parts of Capsicum frutescens and 0-5 parts of maltodextrin. The preparation method comprises the following steps: uniformly mixing all above raw materials, grinding the raw materials, sterilizing the raw materials, and carrying out spray drying to obtain the pickled pepper powder. The pickled pepper powder made in the invention has the characteristics of reservation of the mouthfeel and the fragrance of the pickled pepper, widening of the application range of the pickled pepper product, easiness in storage, and convenience in transportation, and can be widely applied to the fields of meat products, instant leisure foods and other foods.

Description

technical field [0001] The invention relates to pickled pepper powder and a preparation method thereof, and belongs to the field of seasonings, especially the processing method of pickled pepper powder. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of red and bright color, spicy but not dry, spicy and slightly sour. At present, pickled peppers are sold and used in the form of semi-solid products of pickled peppers, because they contain 50% water in them, and the scope of use is limited. In order to expand the scope of use of pickled peppers, pickled peppers are processed into After powder, it is more flexible to use, has a wider range, and is easy to store and transport. [0003] After searching, the processing of pickled pepper powder has not been reported, and there are no patent documents relevant to the application of the present invention. Contents of th...

Claims

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Application Information

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IPC IPC(8): A23L27/10
Inventor 郭彦方刘超
Owner 北京圣伦食品有限公司
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