Low-irritation maotai sauce chili powder and preparation method thereof

By screening low-capsaicin chili varieties and using placental-targeted despication treatment, combined with a specific ratio of soy sauce-flavored precursors and heat-clearing polyphenols, the problem of high capsaicin content and strong irritation in chili powder products has been solved, achieving a balance between flavor and comfort in chili powder.

CN122397894APending Publication Date: 2026-07-17SICHUAN YANGJIAYIFANG FOOD DEV CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SICHUAN YANGJIAYIFANG FOOD DEV CO LTD
Filing Date
2026-05-29
Publication Date
2026-07-17

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Abstract

本发明公开了一种低刺激性酱香型辣椒面及其制备方法，属于辣椒面技术领域。具体的，公开了一种低刺激性酱香型辣椒面，按重量份计，包括以下组分：处理后的低辣椒素辣椒粗品50~70份、酱香前体物组合10~15份、清热多酚组合物3~5份、辛香调味粉1~3份、食盐3~6份、味精0.5~1.5份。本发明的技术方案克服了现有技术中辣椒面产品辣椒素含量高、食用刺激性大、长期食用易上火的缺陷，确保产品在保留辣椒果肉固有风味和色泽的前提下，显著降低对口腔和消化道黏膜的刺激性；实现了降火与酱香纯净度的协同提升。
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