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Fermented chili sauce coating for frozen drink, fermented pepper sauce ice cream and preparation method of fermented pepper sauce ice cream

A technology for fermented chili sauce and frozen drinks, which is applied in applications, frozen desserts, food science, etc. It can solve the problems of frozen drinks such as taste, single taste, difficulty in satisfying the general preference of consumers, and few varieties of snack foods.

Inactive Publication Date: 2019-08-30
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, the research on the addition of capsicum in frozen drinks is not in-depth, resulting in fewer types of snack foods prepared by adding capsicum and capsicum products in frozen drinks, and inappropriate control of the amount of capsicum added, resulting in the obtained frozen The taste and taste of drinks are relatively single, which is difficult to satisfy the general preference of consumers

Method used

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  • Fermented chili sauce coating for frozen drink, fermented pepper sauce ice cream and preparation method of fermented pepper sauce ice cream
  • Fermented chili sauce coating for frozen drink, fermented pepper sauce ice cream and preparation method of fermented pepper sauce ice cream
  • Fermented chili sauce coating for frozen drink, fermented pepper sauce ice cream and preparation method of fermented pepper sauce ice cream

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: fermented chilli sauce coating preparation, such as figure 1 shown.

[0029] (1) choose color and luster not to appear red, and present the green capsicum of jet-black, remove impurity, green capsicum is chopped, cross 20 mesh sieves, obtain capsicum powder;

[0030] (2) Put the chili powder in a dryer, and treat it at 40°C for 30 minutes under the protection of nitrogen, and then naturally cool down to room temperature under the protection of nitrogen, and continuously water the surface during the cooling process to adjust The moisture content is 20-30%, stirred evenly, and then placed at a humidity of 60-80% and a temperature of 60-70°C for 2 days of fermentation, grinding, and passing through a 120-mesh sieve to obtain a fermented chili sauce coating.

Embodiment 2

[0031] Embodiment 2: fermented chilli paste coating preparation, such as figure 1 shown.

[0032] (1) choose color and luster not to appear red, and present the green capsicum of jet-black, remove impurity, green capsicum is chopped, cross 20 mesh sieves, obtain capsicum powder;

[0033] (2) Put the chili powder in a dryer, and treat it at 50°C for 40 minutes under the protection of nitrogen, and then naturally cool down to normal temperature under the protection of nitrogen, and continuously water the surface during the cooling process, adjust The moisture content is 20-30%, stirred evenly, and placed at a humidity of 60-80% and a temperature of 60-70°C for 4 days of fermentation, grinding, and passing through a 120-mesh sieve to obtain a fermented chili sauce coating.

Embodiment 3

[0034] Embodiment 3: fermented chilli paste coating preparation, such as figure 1 shown.

[0035] (1) choose color and luster not to appear red, and present the green capsicum of jet-black, remove impurity, green capsicum is chopped, cross 20 mesh sieves, obtain capsicum powder;

[0036] (2) Put the pepper powder in the dryer, and treat it at 40°C for 40 minutes under the protection of nitrogen, and then naturally cool down to normal temperature under the protection of nitrogen, and continuously water the surface during the cooling process, adjust The moisture content is 20-30%, stirred evenly, and then placed at a humidity of 60-80% and a temperature of 60-70°C for 3 days of fermentation, grinding, and passing through a 120-mesh sieve to obtain a fermented chili sauce coating.

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Abstract

The invention relates to the technical field of snack food ingredients, in particular to a fermented chili sauce coating for frozen drink, a fermented chili sauce ice cream and a preparation method ofthe fermented chili sauce ice cream; the fermented chili sauce coating is prepared by the steps of selecting chilies according to maturity, drying and cooling the chilies under nitrogen protection and fermenting the cooled chilies by humidity and temperature control; by applying the coating onto the surface of the ice cream, the taste and flavor of the ice cream are improved, and the type of thefrozen drink is enriched.

Description

technical field [0001] The invention relates to the technical field of leisure food ingredients, in particular to a fermented chili sauce coating for frozen drinks, fermented chili sauce ice cream and a preparation method thereof. Background technique [0002] In the prior art, the coating of frozen drinks mostly adopts chocolate, usually white granulated sugar, cocoa powder, and vegetable oil as the chocolate with traditional cocoa taste composed of main raw materials. At present, consumers have a strong interest in the novel flavors of frozen drinks. How to innovate and apply frozen drink coating materials and tastes is the main direction of innovation in frozen drinks, such as ice cream and ice cream. [0003] In order to be able to give the special flavor of the coating for traditional frozen drinks, there has been a method in the prior art that uses Chinese prickly ash as a raw material, and after processing the Chinese prickly ash, extracting prickly ash oil and prepar...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/42A23G9/48
CPCA23G9/42A23G9/48A23G9/322
Inventor 尹学东吴华友骆弟益
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD