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Passion fruit flavored chili sauce and preparation method thereof

A technology of passion fruit and chili sauce, applied in the direction of bacteria used in food preparation, functions of food ingredients, ultra-high pressure food processing, etc., can solve the problems of single taste of chili sauce, low passion fruit fragrance, poor stability of chili sauce, etc. Achieve the effect of sweet and pure taste, rich ester aroma and extended shelf life

Inactive Publication Date: 2018-12-07
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the technical problems of the existing chili sauce such as single taste, poor stability of chili sauce, low passion fruit flavor and unstable color, and provides a passion fruit flavor chili sauce and a preparation method thereof

Method used

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  • Passion fruit flavored chili sauce and preparation method thereof
  • Passion fruit flavored chili sauce and preparation method thereof
  • Passion fruit flavored chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A passion fruit flavor chili sauce, which consists of the following components in parts by mass: 80 parts of pepper, 10 parts of passion fruit juice, 1 part of fermentation bacteria, 10 parts of passion fruit pectin, 5 parts of complex polysaccharide, 1 part of pumpkin seed protein 5 parts, 5 parts of auxiliary materials, 0.1 part of color-protecting agent, and 10 parts of distilled water; the fermenting bacteria are composed of plant lactic acid bacteria, Monascus soot and Monascus purple with a number ratio of 50:8:4 of viable bacteria. The complex polysaccharide is composed of the following components in parts by mass: 0.1 part of mogroside, 1 part of malt powder, 5 parts of sucrose, 2 parts of raffinose and 10 parts of glucose. The passion fruit pectin is prepared by the following method. After the passion fruit peel is blanched for 25 minutes, the outer hard layer is removed to obtain the inner soft peel, and then the inner soft peel is beaten to obtain the passion ...

Embodiment 2

[0034] A passion fruit flavor chili sauce, which consists of the following components in parts by mass: 60 parts of pepper, 20 parts of passion fruit juice, 0.1 part of fermentation bacteria, 15 parts of passion fruit pectin, 1 part of complex polysaccharide, 0.1 part of pumpkin seed protein 10 parts, 10 parts of auxiliary materials, 0.01 part of color-protecting agent, 20 parts of distilled water; the fermenting bacteria are composed of plant lactic acid bacteria, Monascus soot and Monascus purpura with a live bacterial number ratio of 50:5:9. The complex polysaccharide is composed of the following components in parts by mass: 0.5 parts of mogroside, 5 parts of malt powder, 1 part of sucrose, 6 parts of raffinose and 8 parts of glucose. The passion fruit pectin is prepared by the following method. After the passion fruit peel is blanched for 20 minutes, the outer hard layer is removed to obtain the inner soft peel, and then the inner soft peel is beaten to obtain the passion f...

Embodiment 3

[0041] A passion fruit flavor chili sauce, which consists of the following components in parts by mass: 70 parts of pepper, 15 parts of passion fruit juice, 0.5 parts of fermentation bacteria, 5 parts of passion fruit pectin, 3 parts of complex polysaccharide, 0.5 parts of pumpkin seed protein parts, 8 parts of auxiliary materials, 0.05 parts of color-protecting agent, and 15 parts of distilled water; the fermented bacteria are composed of plant lactic acid bacteria, Monascus soot, and Monascus purpura with a live bacterial number ratio of 50:7:7. The complex polysaccharide is composed of the following components in parts by mass: 0.2 parts of mogroside, 3 parts of malt powder, 3 parts of sucrose, 5 parts of raffinose and 9 parts of glucose. The passion fruit pectin is prepared by the following method. After the passion fruit peel is blanched for 30 minutes, the outer hard layer is removed to obtain the inner soft peel, and then the inner soft peel is beaten to obtain the passi...

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Abstract

The present invention discloses a passion fruit flavored chili sauce. The passion fruit flavored chili sauce is composed of the following components in parts by mass: 60-80 parts of chilies, 10-20 parts of passion fruit juice, 0.1-1 part of fermenting micro-organism, 5-10 parts of passion fruit pectin, 1-5 parts of compound polysaccharides, 0.1-1 part of pumpkin seed protein, 5-10 parts of auxiliary materials, 0.01-0.1 part of a coloring protection agent and 10-20 parts of distilled water. The fermenting micro-organism consists of plant lactobacillus, cigarette-ash-like monascus purpureus andmonascus purpureus. The prepared passion fruit flavored chili sauce is moderately sweet and sour, mellow in passion fruit flavor, and stable and bright in color and luster, and presents wine-red.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a passion fruit-flavored chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. There are two kinds of oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. The water system is made of water and chili, and the color is bright red. Adding garlic, ginger, sugar, salt and other auxiliary materials can be preserved for a long time, and the taste is more delicious. [0003] Passion fruit is rich in protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, SOD enzymes and superfibers, which are beneficial to the human body. Passion fruit is rich and sweet, sweet and sour. Blood pressure and high blood sugar are effective in lowering chol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/41A23L5/42A23L29/00A23L29/30A23L29/231
CPCA23L5/41A23L5/42A23L27/60A23L29/065A23L29/231A23L29/30A23V2002/00A23V2400/169A23V2250/5072A23V2250/51A23V2250/61A23V2250/628A23V2250/254A23V2250/548A23V2200/048A23V2300/44A23V2300/46A23V2250/21A23V2200/044
Inventor 李昌宝辛明孙健李丽何雪梅李杰民刘国民唐雅园盛金凤杨莹郑凤锦李志春零东宁
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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