Preparation method of low-melting-point capsicum-flavored butter

A low melting point, butter technology, applied in the field of food processing, can solve the problems of insufficient spiciness, difficult to control the temperature of butter, less chili oil, etc., and achieves the effects of simple operation, wide melting point, and mellow spiciness.

Inactive Publication Date: 2020-03-27
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing chili oils are made by crushing chili peppers and frying them with vegetable oil. During the frying process, the material-to-liquid ratio (the ratio of chili peppers to butter) is not easy to control. If the ratio is small, the spicy taste is heavier, and if the ratio is large, the resulting chili oil is less; and , peppers need to be soaked during the preparation process, if the soaking time is too long, the production cost will be high, and if the soaking time is short, the spicy taste will not be enough; in addition, the temperature of the butter is not easy to control during the heating process, and it is prone to burnt smell

Method used

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  • Preparation method of low-melting-point capsicum-flavored butter
  • Preparation method of low-melting-point capsicum-flavored butter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of low-melting-point capsicum seasoned butter, comprising the steps of:

[0028] (1) drying the capsicum at 40°C until the water content is 10%, and pulverizing it to obtain capsicum powder;

[0029] (2) The butter temperature is raised to 110°C;

[0030] (3) adding the chili powder obtained in step (1) to the butter obtained in step (2) in a ratio of 10:100 by mass ratio;

[0031] (4) Frying at a temperature of 110° C. for 20 minutes to obtain chili butter with low melting point.

[0032] The content of capsaicin in low melting point chili butter was determined by high performance liquid chromatography, and the content of capsaicin was 0.15 μg / g.

Embodiment 2

[0034] A preparation method of low melting point chili butter, comprising the steps of:

[0035] (1) drying the capsicum at 50°C until the water content is 10%, and pulverizing it to obtain capsicum powder;

[0036] (2) The butter temperature is raised to 120°C;

[0037] (3) adding the chili powder obtained in step (1) to the butter obtained in step (2) in a ratio of 20:100 by mass ratio;

[0038] (4) Frying at a temperature of 120° C. for 15 minutes to obtain chili butter with low melting point.

[0039] The content of capsaicin in low melting point chili butter was determined by high performance liquid chromatography, and the content of capsaicin was 0.343 μg / g.

Embodiment 3

[0041] A preparation method of low melting point chili butter, comprising the steps of:

[0042] (1) drying the capsicum at 60°C until the water content is 10%, and pulverizing it to obtain capsicum powder;

[0043] (2) The butter temperature is raised to 130°C;

[0044] (3) adding the chili powder obtained in step (1) to the butter obtained in step (2) in a ratio of 15:100 by mass ratio;

[0045] (4) Frying at a temperature of 130° C. for 20 minutes to obtain chili butter with low melting point.

[0046] The content of capsaicin in low melting point chili butter was determined by high performance liquid chromatography, and the content of capsaicin was 0.277μg / g.

[0047] The product prepared by each embodiment is bright red in color and rich in fragrance. Please ask 30 people respectively, and divide them into three groups at random, which are respectively Example 1 group, Example 2 group and Example 3 group to try. As a result, Example 1 group, Example 3 group Embodiment ...

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Abstract

The invention relates to a preparation method of low-melting-point capsicum-flavored butter. The preparation method comprises the following steps: (1) drying capsicum at 40-60 DEG C until the water content <= 10%, and pulverizing the dried capsicum so as to obtain capsicum powder; (2) increasing the temperature of butter to 110-130 DEG C; (3) adding the capsicum powder obtained in the step (1) tothe butter obtained in the step (2) at a mass ratio of (10-25):100; and (4) performing frying at the temperature of 110-130 DEG C for 5-20 min so as to obtain the low-melting-point capsicum-flavored butter. The method has simple operation, and the finished product low-melting-point capsicum-flavored butter has bright color, has obvious and special aroma of butter and frying aroma compared with capsicum oil which is prepared from vegetable oil, and has mellow spicy taste, so that the product is popular with customers.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to edible oil processing, in particular to a preparation method of low melting point chili seasoning butter. Background technique [0002] As the main condiment of pungent taste, pepper is an indispensable seasoning product in food cooking and processing, and has become a favorite food of people all over the world. In my country, its production areas are almost all over the country. Pepper is a common vegetable. Its edible part is the fruit, which is red or orange-yellow after ripening. It is spicy and fragrant, and warm in nature. [0003] Pepper has high nutritional value, rich in vitamins, minerals, soluble sugar and so on. Capsaicinoids are the main pungent components of chili peppers, and are the main source of spicy flavor and medicinal functions of chili peppers. They mainly contain capsaicin, dihydrocapsaicin, nordihydrocapsaicin and other substances. [0004] Animal fat conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/00A23L27/10
Inventor 何新益刘佳敏王占忠阳耀芳
Owner TIANJIN AGRICULTURE COLLEGE
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