Broad-bean-flower chili sauce

A broad bean flower and flavor technology is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients functions, etc., to achieve the effects of outstanding health care function, easy realization and simple production process

Inactive Publication Date: 2018-09-28
南陵县皖南野生葛研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Using broad bean flower and Nanshan rattan as the main raw materials, sleeping vegetables, wild jujube, and bergamot flowers as health raw materials, a nutritional and health-care fish sauce has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of broad bean flower flavor chili sauce, adopts the following steps:

[0025] A. Broad bean flower pretreatment: Take fresh broad bean flower without spots, wash and drain, put it in a wall breaking machine, break it 3 times, then pour it into a container, add 0.08% cellulase of broad bean flower weight, and heat to 38°C , keep it for 10 minutes, take it out and put it in a drying room to dry until the water content is lower than 10%, and then use a filter to filter twice to obtain broad bean pollen;

[0026] B. Nanshan rattan pretreatment: remove the roots, wash and drain, put into a beater, add water twice the weight of Nanshan rattan, 2% salt, and beat, then pour it into a container, add 10% of Nanshan rattan's weight of sucrose, 0.3% pectinase, mixed, heated to 38°C, kept for about 20 minutes, then poured into a 140-mesh filter and filtered for 3 times to obtain Nanshan rattan hydrolyzed mud;

[0027] C. Sauce pretreatment: Take an appropria...

Embodiment 2

[0033] Embodiment 2, a kind of broad bean flower flavor chili sauce, adopts the following steps:

[0034] A. Broad bean flower pretreatment: Take fresh broad bean flower without spots, wash and drain, put it into a wall breaking machine, break it 4 times, then pour it into a container, add 0.12% cellulase of broad bean flower weight, and heat to 40°C , keep it for 15 minutes, take it out and put it in a drying room to dry until the water content is lower than 10%, and then use a filter to filter 3 times to obtain broad bean pollen;

[0035] B. Nanshan vine pretreatment: remove the roots, wash and drain, put into a beater, add water 2.5 times the weight of Nanshan vine, 3% salt, and beat, then pour it into a container, add 11% of Nanshan vine weight sucrose, 0.6% pectinase, mixed, heated to 40°C, kept for about 25 minutes, then poured into a 160-mesh filter and filtered 4 times to obtain Nanshan rattan hydrolyzed mud;

[0036] C. Sauce pretreatment: Take an appropriate amou...

Embodiment 3

[0046] Embodiment 3, a kind of broad bean flower flavor chili sauce, adopts the following steps:

[0047] A. Broad bean flower pretreatment: Take fresh broad bean flower without spots, wash and drain, put it into a wall breaking machine, break it 5 times, then pour it into a container, add 0.16% cellulase of broad bean flower weight, and heat to 42°C , keep it for 20 minutes, take it out and put it in a drying room to dry until the water content is lower than 10%, and then use a filter to filter 3 times to obtain broad bean pollen;

[0048] B. Nanshan rattan pretreatment: remove the roots, wash and drain, put into a beater, add water 3 times the weight of Nanshan rattan, 4% salt, and beat, then pour it into a container, add 12% of Nanshan rattan sucrose, 0.8% pectinase, mixed, heated to 42°C, kept for about 30 minutes, then poured into a 160-mesh filter and filtered 5 times to obtain Nanshan rattan hydrolyzed mud;

[0049] C. Sauce pretreatment: Take an appropriate amount ...

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PUM

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Abstract

The invention discloses broad-bean-flower chili sauce. The broad-bean-flower chili sauce is prepared by taking broad bean flowers and dregea volubilis as raw materials, as well as menyanthes trifoliata, choerospondias axillaris and finger citron flowers as added materials. The nutritional values of the broad bean flowers and the dregea volubilis are fully utilized, in compatibility with traditional Chinese medicines, so as to synergistically take an effect; and thus, the broad-bean-flower chili sauce has the functions of strengthening the spleen, harmonizing the stomach, removing food retention and promoting digestion. According to a preparation method of the broad-bean-flower chili sauce, enzymatic hydrolysis is performed on the broad bean flowers and the dregea volubilis, so that, bitterand astringent taste of the materials is effectively removed; and thus, the prepared finished product is mellow in sauce aroma, bright in color and luster, delicious in taste and significant in health-caring functions. Being frequently taken, the broad-bean-flower chili sauce is capable of obviously improving bad feeling of people with indigestion and abdominal epigastric discomfort. The broad-bean-flower chili sauce is simple in preparation technology, easy to realize, and in line with market development requirements; and thus, the broad-bean-flower chili sauce is feasible for scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a broad bean flower-flavored Nanshan rattan hot sauce prepared by adding broad bean flower and Nanshan rattan as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Broad bean flower is the flower of the fabaceae plant broad bean. It is harvested when it blooms around Qingming Festival, sun-dried, or dried. Dried flowers, dark brown, shrunken, about 2 cm long; calyx close to the corolla tube, with 5 lobes at the apex, each incomplete due to drying and breaking; the flag petals of the flower are outside, and wrap the wing petals and keel petals, due to wrinkling Shrunken and curled, not easy to distinguish. The gas is slightly fragrant, and the taste is light. It is better to have dry, complete, purple-black flowers. Sweet and slightly pungent, flat in nature, it has the effects of cooling blood and stopping bleeding, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/20A23L33/10A23L33/105
CPCA23L27/60A23L5/25A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2250/21
Inventor 黄文雅洪学金
Owner 南陵县皖南野生葛研究所
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