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Fresh chilli sauce and preparation method thereof

A technology of fresh pepper sauce and peppers, applied in the field of fresh pepper sauce and its preparation, can solve the problems of easy to get angry when eating fresh pepper sauce, loss of unique flavor of fresh pepper sauce, and destruction of green flavor substances, so as to reduce the body's getting angry probability, reduce the probability of the body getting angry, and optimize the effect of nutritional structure

Active Publication Date: 2020-10-02
河南辣德鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of fresh pepper sauce and preparation method thereof, can solve the problem of one or many aspects that exist in the existing fresh pepper sauce preparation process, lose the unique local flavor of fresh pepper sauce as the green taste substance is destroyed by high temperature, Eating fresh pepper sauce is easy to get angry, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 45g of fresh pepper, 20g of asparagus, 20g of hawthorn powder, 5g of salt, 5g of white granulated sugar, and 5g of ginger. After a pressure of 100MPa and a treatment time of 80min, after sterilizing at 121°C for 30min, the obtained fresh pepper sauce is measured: 0.71 mg of ursolic acid, 0.18 mg of oleanolic acid, and 0.38 GS-XQ (the aldol conjugates of ursolic acid and oleanolic acid with (E)-2-heptenal are represented by GS-XQ, the same below) mg.

[0025] Comparison scheme: Take 45g of fresh pepper, 20g of asparagus, 20g of hawthorn powder, 5g of salt, 5g of white sugar, and 5g of ginger, without ultra-high pressure treatment, directly sterilized at 121°C for 30 minutes, and then measure the obtained fresh pepper sauce: 0.18 mg of ursolic acid, 0.03 mg of oleanolic acid, and GS-XQ were not detected, and the value was 0.

[0026] The fresh capsicum in the embodiment of the present invention refers to the diced capsicum after salting for 360 days.

Embodiment 2

[0028] Take 45g of fresh pepper, 15g of asparagus, 25g of hawthorn powder, 5g of salt, 5g of white granulated sugar, 5g of ginger, the pressure is 200MPa, the treatment time is 60min, and after being sterilized at 121°C for 30min, the obtained fresh pepper sauce is measured: Ursolic acid 0.92mg, oleanolic acid 0.31mg, GS-XQ 0.42mg.

[0029] Comparison scheme: Take the same raw materials, without ultra-high pressure treatment, directly sterilize at 121°C for 30 minutes, and measure the fresh pepper sauce obtained, GS-XQ is not detected, and the value is 0.

[0030] The fresh capsicum in the embodiment of the present invention refers to the diced capsicum after salting for 360 days.

Embodiment 3

[0032] Take 45g of fresh pepper, 25g of asparagus, 15g of hawthorn powder, 5g of salt, 5g of white granulated sugar, 5g of ginger, the pressure is 300MPa, the treatment time is 60min, after being sterilized at 121°C for 30min, the fresh pepper sauce obtained is measured: Fruit acid 0.51mg, oleanolic acid 0.13mg, GS-XQ 0.35mg.

[0033] Comparison scheme: Take the same raw materials, without ultra-high pressure treatment, directly sterilize at 121°C for 30 minutes, and measure the fresh pepper sauce obtained, GS-XQ is not detected, and the value is 0.

[0034] The fresh capsicum in the embodiment of the present invention refers to the diced capsicum after salting for 360 days.

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PUM

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Abstract

The invention belongs to the technical field of foods, and in particular relates to a fresh chilli sauce and a preparation method thereof. Chilli type raw materials used for preparing the fresh chillisauce and other raw materials rich in tartaric acid and aldehydes react at normal temperature and under ultrahigh pressure; then, high-temperature sterilization is carried out; and thus, the fresh chilli sauce is obtained. According to the fresh chilli sauce and the preparation method thereof in the invention, products and leaching components by reaction of hawthorn and asparagus at normal temperature and high pressure are added into the raw materials; a substance, which can tolerate high-temperature sterilization, cannot be damaged, is high in oxidation resistance and rich in green taste, isobtained; therefore, the green taste of the fresh chilli sauce is kept; adverse reaction of the body heat also can be reduced; and thus, the high-quality fresh chilli sauce is prepared.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a fresh pepper sauce and a preparation method thereof. Background technique [0002] Fresh peppers are salted and fermented for a certain period of time, which can effectively retain the crispy taste of fresh peppers, full of layers of taste, and have a significant difference in sensory experience from the commercially available chili sauce that uses bean paste as the base material and adds a certain amount of chili. Fresh pepper sauce is gradually favored by consumers. [0003] But there are also some obvious problems in the preparation of fresh pepper sauce at present: 1. Because the back-end process of fresh pepper sauce processing requires high-temperature sterilization, high temperature will cause the green-flavored substance ((E)-2-heptene in the fresh pepper sauce Aldehydes, (E)-2-octenal) are basically destroyed and lose the unique green flavor of fresh pepper sauce; 2. Alt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 韩跃军马永生王源邹一凡许美娟连伟帅邹建
Owner 河南辣德鲜食品有限公司
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