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Making method capable of improving oxidation resistance and fragrance of capsicol

A production method and technology of chili red, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of easy oxidative deterioration and short shelf life of chili oil, and achieve extended product shelf life, true color, and high color. Effect

Inactive Publication Date: 2018-03-20
四川味道世家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chili oil on the market is easy to oxidize and deteriorate, and has a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the embodiment of the present invention, a preparation method for improving the anti-oxidation and aroma of capsicum red oil comprises the following steps:

[0022] 1. Preparation of spice mixture

[0023] Spice mixture, composed of the following raw materials: cumin 50g, pepper 15g, white button 10g, nutmeg 3g, grass fruit 3g, amomum 15g, lingcao 20g, kaempferen 3g, star anise 15g, cinnamon 5g, bay leaf 1g, Gansong 10g, licorice 1g, clove 5g, patchouli 3g, angelica 3g, comfrey 15g.

[0024] The above-mentioned raw materials are firstly weighed, crushed, and mixed evenly to obtain the spice mixture.

[0025] 2. When the temperature of the refined chili red oil is lowered to 125° C., add a spice mixture with 0.04% of the chili red oil quality, and stir evenly to obtain the chili red oil mixture.

[0026] 3. When the chili red oil mixture is cooled to 40°C, add water-soluble phospholipids with a mass of 0.03% of red chili oil, sodium D-isoascorbate with a mass of 0.0...

Embodiment 2

[0028] In the embodiment of the present invention, a preparation method for improving the anti-oxidation and aroma of capsicum red oil comprises the following steps:

[0029] 1. Preparation of spice mixture

[0030] Spice mixture, composed of the following raw materials: cumin 70g, pepper 25g, white buckle 20g, nutmeg 8g, grass fruit 8g, amomum 28g, lingcao 30g, kaempferen 8g, star anise 25g, cinnamon 15g, bay leaves 4g, Gansong 20g, licorice 4g, clove 15g, patchouli 8g, angelica dahurica 8g, comfrey 25g.

[0031] The above-mentioned raw materials are firstly weighed, crushed, and mixed evenly to obtain the spice mixture.

[0032] 2. When the temperature of the refined chili red oil is lowered to 135° C., add a spice mixture with 0.08% of the chili red oil quality, and stir evenly to obtain the chili red oil mixture.

[0033] 3. When the chili red oil mixture is cooled to 50°C, add water-soluble phospholipid with 0.07% of red pepper oil, D-sodium erythorbate with 0.04% of re...

Embodiment 3

[0035] In the embodiment of the present invention, a preparation method for improving the anti-oxidation and aroma of capsicum red oil comprises the following steps:

[0036] 1. Preparation of spice mixture

[0037] Spice mixture, composed of the following raw materials: cumin 55g, pepper 18g, white buckle 13g, nutmeg 4g, grass fruit 4g, amomum 20g, spirit grass 22g, kaempferen 4g, star anise 18g, cinnamon 8g, bay leaf 1g, Gansong 12g, licorice 1g, clove 8g, patchouli 4g, angelica 4g, comfrey 18g.

[0038] The above-mentioned raw materials are firstly weighed, crushed, and mixed evenly to obtain the spice mixture.

[0039] 2. When the temperature of the refined chili red oil is lowered to 125° C., add a mixture of spices with 0.05% of the mass of the chili red oil, and stir evenly to obtain the chili red oil mixture.

[0040] 3. When the chili red oil mixture is cooled to 42°C, add water-soluble phospholipids with a mass of 0.04% of red chili oil, sodium D-isoascorbate with ...

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Abstract

The invention discloses a preparation method for improving anti-oxidation and aroma of capsicum red oil. Firstly, a spice mixture is prepared: it is composed of the following raw materials: cumin 50-70g, pepper 15-25g, white button 10-20g, nutmeg 3-8g , Caoguo 3‑8g, Amomum 15‑28g, Lingcao 20‑30g, Kaempferia 3‑8g, Star Anise 15‑25g, Cinnamon 5‑15g, Fragrant Leaf 1‑4g, Gansong 10‑20g, Licorice 1‑4g , Clove 5-15g, Patchouli 3-8g, Angelica dahurica 3-8g, Comfrey 15-25g; when the oil temperature of chili red oil is lowered to 125-135°C, add the spice mixture and stir evenly, and then cool down at 40°C-50°C ℃, then add water-soluble phospholipids, sodium D-isoascorbate and citric acid. The invention makes the chili red oil produce a special compound spicy smell, improves the anti-oxidation ability, and the leached red oil has a high degree of color and a more realistic color, solves the problem that the chili red oil is easily oxidized and deteriorates during storage, and prolongs the shelf life of the product.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a preparation method for improving the anti-oxidation and aroma of capsicum red oil. Background technique [0002] As a kind of seasoning, chili oil is very particular about its preparation method. The usual method is to fry chili and its various ingredients in oil. Pepper contains a special substance that can speed up metabolism and promote blood circulation; it is rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol; it contains more antioxidant substances, which can prevent colds; pepper can also kill stomach and abdomen internal parasites. Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and potassium; capsaicin in peppers also has anti-inflammatory and antioxidant effects, which helps reduce heart disease, certain tumors and other diseases that occur with age. The risks of chronic diseases appear, such a...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 韦仕平
Owner 四川味道世家食品有限公司
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