117 results about "Paprika oleoresin" patented technology

The invention relates to a process for getting both paprika and capsicum oleoresin by extracting through an extracting solvent taking red chilli as raw material, which comprises the following procedures: 1. processing dry red chilli, separating the skins from the seeds, pulverizing the chilli skins into powder, which will be taken as raw material; 2. adding the extracting solvent in proportion 1:2-8 to the raw material in an extractor, extracting 2-6 hours under temperature 20-60 DEG C, and then filtering; the filtered out residuals will become chilli residues after removing solvent and will be taken as a by product; 3. concentrating above filter liquid into a capsicum oleoresin; the solvent can be recycled for circulating; 4. separating the capsicum oleoresin to get paprika and capsaicine, removing the solvent respectively to get the paprika and capsicum oleoresin; 5. packing. With the invention, both paprika and capsicum oleoresin can be obtained with one extracting, the comprehensive utilization of the chilli is improved, so the efficient and hi-scale production of paprika and capsicum oleoresin becomes a possibility.

The invention relates to a preparation for foodstuffs. It is proposed in this case that the preparation comprise at least a fat soluble dye, dispersed in a lipid-based carrier medium; polyglycerol esters of edible fatty acids; citric acid esters of monoglycerides and/or diglycerides of edible fatty acids; or mixtures of these esters; and starch sodium octenyl succinate.

The invention discloses a preparation method for a drink of vegetable juice fermented by lactobacillus; after the vegetables are selected, washed, cut into pieces of 2cmX3cm and weighted, boiled water with 3 to 5 times of weight are added for being scalded for 10 to 20 seconds and cooked for 5 to 10 minutes, then cooled to 30 DEG C; the vegetables are fetched and beaten for juice, thus obtaining the original source by filtering; then brine with a concentration of 2 percent with the same size is added; after being uniformly mixed, sterilizing is carried out for 10 to 15 minutes at the temperature of 100 DEG C; then after being cooled to the temperature of 40 to 45 DEG C, the lactobacillus is inoculated (Bulgaria lactobacillus: plant lactobacillus is equal to 1:1) for fermenting; lactose of 1 percent and pepper powder of 1.5 percent are added for fermenting under the temperature of 35 DEG C for 2 days to obtain the fermented finished product of the drink. The obtained drink is mainly acid and salty; besides, the drink has the special flavors of cooling, refreshing and the flavor similar to pickle. Simultaneously, the fresh vegetable juice is adopted by the lactobacillus drink as the material. Compared with the traditional material of dairy product, the fresh vegetable juice has important meanings on the aspects of reducing the cost of the drink fermented by lactobacillus, increasing the color and style of drink of vegetable juice fermented by lactobacillus drinks and developing the novel usage of the vegetables.

The invention provides a beef peanut butter, comprising the following raw materials by weight: 100 to 110 parts of thick broad-bean sauce, 120 to 130 parts of beef, 80 to 100 parts of peanut, 70 to 80 parts of walnut, 40 to 50 parts of fermented soya bean, 4 to 5 parts of immature orange fruit, 5 to 6 parts of tulip, 5 to 6 parts of flos mume, 6 to 7 parts of spine date seed, 5 to 6 parts of rose, 4 to 5 parts of corn leaf, 4 to 5 parts of clover, 15 to 30 parts of star aniseed, 15 to 25 parts of cassia bark, 180 to 200 parts of honey, 30 to 40 parts of minced ginger, 10 to 50 parts of salt, 15 to 35 parts of soy, 10 to 35 parts of black vinegar, 15 to 25 parts of chilli powder, 30 to 40 parts of powdered pepper, 80 to 100 parts of sesame oil and a proper amount of water. According to the invention, a preparation process for the beef peanut butter is simple and environment-friendly; food materials rich in nutrients, e.g., walnut and fermented soya bean, are added; in particular, extracts of medicinal traditional Chinese medicinal materials like immature orange fruit and spine date seed with digestion helping and stomach strengthening effects are especially added in the process of preparation of the beef peanut butter, so the beef peanut butter has a certain stomach nourishing effect and is health care food beneficial for the stomach of people.

The invention discloses Mi Huatang, and the formulation thereof is as follows: the following ingredients are added into every 25kg of rice: soft sugar: 10 to 20kg; lard: 15 to 25kg; caramel: 15 to 25kg; and cayenne pepper: 0.5 to 1.5kg. The invention also discloses a preparation method of Mi Huatang, which comprises the following steps: rice selection, rice soaking, rice steaming, fried rice preparation, crisp rice preparation, ingredient adding, formation and packaging. The Mi Huatang breaks through the uniqueness of variety, improves the novel taste, and promotes the development; and the preparation method of the Mi Huatang does not adopt a frying method, is healthier and the prepared Mi Huatang has unique taste, is crispy and sweet, and well received by customers.

The invention provides a process for extracting and separating capsicine and capsicum red pigment from capsicum, which comprises using 50-75% of No.7 alcohol and No.6 solvent oil as mixed extraction agent, lixiviating the chilli powder and disintegrating the leach of the obtained mixed solvent, obtaining capsicum red pigment from No.6 solvent oil layer, obtaining capsicum extract from the ethanol solvent layer, and crystallizing in a crystallizer. The prepared capsicine crystalline body has a overall yield of capsicine to be 85-90%.

The invention relates to the field of separation and purification of capsaicin and paprika red pigment, and particularly discloses a method for preparing paprika red pigment and a capsaicin material. According to the method, capsicum oleoresin is subjected to three-level molecular distillation to respectively obtain the capsaicin material and the paprika red pigment, wherein the total content of capsaicin and dihydrocapsaicin in the capsaicin material is greater than 70%, and the color value of the paprika red pigment is higher than 200. The capsaicin material is recrystallized and purified, the total content of capsaicin and dihydrocapsaicin in crystallization is more than 85%, further capsaicin crystals and dihydrocapsaicin crystals are obtained through preparation and separation of high performance liquid chromatography, and the content of each of the capsaicin crystals and the dihydrocapsaicin crystals is more than 95%. The method is simple and convenient to operate and low in production cost, has a good separation effect and is suitable for industrial production; and the content of the products is high.

The invention discloses spicy and hot air-dried beef and a processing method thereof. The spicy and hot air-dried beef consists of the following raw materials in parts by weight: 400 to 500 parts of beef, 20 to 40 parts of barbeque sauce, 15 to 20 parts of moringa seed powder, 10 to 15 parts of black garlic, 25 to 50 parts of chopped chilli, 8 to 15 parts of chilli powder, 6 to 8 parts of fresh leaves of dill, 20 to 40 parts of rice vinegar, 15 to 20 parts of salt, 2 to 3 parts of chilli leaves, 1 to 2 parts of leaves of snake gourd fruit, 1 to 2 parts of pipewort, 1 to 2 parts of juniper, 10 to 20 parts of Sanhua liquor, a right amount of a flavor nutrient solution, 0.5 to 2 parts of mustard oil and 5 to 10 parts of coix seed oil. The spicy and hot air-dried beef disclosed by the invention is added with various medicinal and edible seasonings, so that when the flavor is regulated and the taste is improved, digestion can be further promoted and appetite can be further improved; various medicinal and edible seasonings are reasonably combined with other food materials, so that the spicy and hot air-dried beef is rich and balanced in nutrition, spicy, hot and chewy in taste, and unique in flavor; meanwhile, various traditional Chinese medicine ingredients with effects of clearing heat and removing toxicity and appetizing and activating the spleen are added in the formula, so that the spicy and hot air-dried beef is beneficial to health of a human body.

The invention discloses a method for removing phospholipids from paprika oleoresin, which belongs to field of natural organic chemistry. The mixed oil which is formed by leaching the chili particles with solvent oil and filtering the chili particles is fully mixed with edible phosphoric acid water or edible citric acid water for acidification, the phospholipids in the mixed oil is dissolved in the acid water, after natural layering, the mixed oil at the upper layer is taken out, furthermore, a plurality times of settling separation of the mixed oil are conducted, the clean separation of the mixed oil and the acid water solution is achieved, and then, the mixed oil is concentrated and evaporated. The invention has simple process, convenient operation, and is beneficial for product purification; meanwhile, the extracted paprika oleoresin can be applied to food.

The invention discloses a mustard flavor potato chip, which is prepared through steps of material selection, raw material pretreatment, slicing, color protection, dewatering, oil frying, seasoning, package and the like. Spices of the mustard flavor potato chip are prepared from the following ingredients in percentage by weight: 15 to 20 percent of mustard powder, 10 to 20 percent of starch, 3 to 5 percent of salt, 5 to 10 percent of white sugar, 3 to 5 percent of monosodium glutamate, 5 to 10 percent of chilli powder, 5 to 10 percent of black pepper, 1 to 3 percent of yeast extracts, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10 percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric powder, 2 to 3 percent of bighead atractylodes rhizome powder, 2 to4 percent of hawthorn fruit powder, 1 to 2 percent of salvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder. The mustard flavor potato chip manufactured according to the invention has the advantages that the flavor is novel, the mustard flavor potato chip is healthy and nutritive, the eating is convenient, the process is simple, the technology can be easily mastered, the investment is low, the effect taking speed is high, the general popularization is convenient, and the standardized, normalized and factory production can be easily realized.

The invention discloses a dyeing method of water insoluble natural pigment on silk fabric. The water insoluble natural pigment is one of oil soluble curcumin, emodin, chrysophanol and oil soluble paprika oleoresin. The method comprises the following steps: step 1: dissolving the water insoluble pigment in an organic solvent to obtain a pigment solution; step 2: adding an emulsifier in the pigment solution to obtain a mixed solution; step 3: stirring the solution while adding deionized water into the mixed solution; after the addition, continuing to stir to obtain an oil-in-water pigment microemulsion liquid; and step 4: dyeing the silk fabric in the pigment microemulsion liquid. The invention overcomes the boundedness that water insoluble natural pigment is unable to dye the silk fabric in water, so as to realize uniform dyed fiber of silk fabric by water insoluble natural pigment, and high fastness.

The invention relates to aloe chili sauce and a preparation method thereof; the aloe chili sauce consists of 40 weight portions to 55 weight portions of soybean flour, 40 weight portions to 55 weight portions of chili sauce, 15 weight portions to 30 weight portions of salt, 180 weight portions to 280 weight portions of water, 5 weight portions to 15 weight portions of barley flour, 4 weight portions to 8 weight portions of sweet rice flour,110 weight portions to 140 weight portions of malt sugar, and aloe which accounts for 1 percent to 10 percent of the total weight of the soybean flour, the chili sauce, the salt, the water, the barley flour, the sweet rice flour and the malt sugar, and is prepared through heating and fermentation. In the aloe chili sauce, the aloe is first added into the chili sauce in flavoring food, so that the effective components in the aloe can be organically dissolved into the sauce; therefore, the aloe jam not only has a seasoning function but also has a health care function, and can remove the foreign smell of the conventional heavy sauce; the newly prepared aloe jam has novel good taste and is acceptable to consumers. If often taken, the aloe jam can strengthen the stomach, completely cure constipation, beautify and reduce inflammation so the people who take the aloe jam have better spiritual outlook, and is nutritious seasoning food which are well received by eaters and have nourishing function.

The invention discloses noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste as well as a preparation method thereof, and relates to the technical field of food processing. The noodle sauce with the flavor of the Chinese prickly ash/zanthoxylum armatum and the sesame paste is characterized by being prepared from the following raw materials: sesame paste, salad oil,chili pepper powder, Chinese prickly ash, sesame oil, white sesame seeds, paprika oleoresin, zanthoxylum armatum oil, oily essence with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, edible salt, white granulated sugar, monosodium glutamate, xanthan gum, disodium-5'-ribonucleotide, a yeast extract, light soy sauce, water, and vegetables. The preparation method of the noodle sauce disclosed by the invention is simple; moreover, no preservative is added during the preparation process, so that, the noodle sauce is safe and assured. The noodle sauce combines numb taste of theChinese prickly ash/zanthoxylum armatum with sesame flavor of the sesame paste; and thus, the prepared noodle sauce has unique combined flavor of the Chinese prickly ash/zanthoxylum armatum and the sesame paste. The prepared noodle sauce is mellow in aroma, refreshing in taste, low in salt content and free of peculiar smell, and meets the DBS51/003-2016 standards in terms of various indicators; and thus, the noodle sauce is safe and healthy.

The invention discloses seasoning powder for scented barbecue, which belongs to the field of food processing and mainly comprises 3.7 parts of meat tenderizer, 6.8 parts of hot pepper powder, 2.2 parts of Sichuan pepper powder, 1.8 parts of fresh ginger powder, 3.2 parts of star anise, 8.2 parts of perilla seed powder, 2 parts of clove powder, 2.8 parts of fennel powder, 3.7 parts of curry powder, 2.5 parts of cumin powder, 3.3 parts of peanut kernel powder, 2.4 parts of cinnamon, 2.8 parts of amomum powder, 6.5 parts of chicken essence, and 2.7 parts of refined salt. The chicken essence and the refined salt are added into the raw materials placed in a dry container to mix well. Meat can be pickled with the seasoning powder for 15 minutes before barbecuing, and the seasoning powder can also be added during barbecuing. The seasoning powder has the advantages that the seasoning powder is fine, the meat barbecued with the seasoning powder is smooth to eat and tastes no rough, the seasoning powder with a plurality of nutrients is hygienic, and the seasoning powder with herbal ingredients is health-care, fresh, scented and delicious and has a long aftertaste.

The invention discloses agrocybe cylindracea-spicy meat paste and a preparation method thereof, and belongs to the field of paste preparation. The preparation method comprises the following steps of pouring fragrant oil into a pan, heating the fragrant oil in the pan by a first grade of a fire so that a temperature of the fragrant oil is 60 DEG C, heating the fragrant oil in the pan to a temperature of 195 DEG C by a second grade of a fire with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper paste into the pan when a fragrance of the stir-fried fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring bacon into the pan, adding a nipagin alcohol solution into the pan, orderly adding agrocybe cylindracea, monosodium glutamate, pickled mashed garlic, sesame and white sugar as accessory materials into the pan, carrying out full stirring, keeping the temperature of the pan by a first grade of a fire, and carrying out loading at the temperature. Through combination of bacon and agrocybe cylindracea, an oil feel is avoided in eating; a fresh agrocybe cylindracea taste is retained; a crisp, tender and fresh taste is obtained; a delicious taste is obtained; and the effects of resisting aging, reducing cholesterol and preventing and resisting cancers are obtained.

The invention discloses a spicy seasoning and a preparation method thereof. The spicy seasoning comprises, by weight, 160 to 180 parts of table salt, 10 to 20 parts of sugar, 20 to 30 parts of monosodium glutamate, 25 to 35 parts of paprika, 6 to 10 parts of maltodextrin, 5 to 10 parts of beef powder, 4 to 6 parts of garlic powder, 3 to 4 parts of hawthorne leaf, 3 to 4 parts of mushroom, 4 to 6 parts of pumpkin, 2 to 5 parts of glutinous rehmannia leaf, 1 to 2 parts of wolfberry leaf, 1 to 2 parts of grape seed, 1 to 2 parts of a caramel pigment, 0.6 to 1 part of I+G, 0.3 to 0.6 parts of non-dairy creamer, 0.1 to 0.3 parts of dahurian angelica root, 0.1 to 0.3 parts of poria cocos and an appropriate amount of scallion and ginger. Compared with the traditional seasoning, the spicy seasoning has a rich taste. Pumpkin has effects of removing toxins, protecting gastric mucosa, preventing and treating diabetes, reducing blood sugar, and promoting growth and development. Wolfberry leaf has a bitter but sweet flavor, is cool in nature and can act on the liver, the spleen and the kidney. Therefore, the spicy seasoning has effects of supplementing vacuity and boosting essence, cleaning heat and quenching thirst, dispelling wind and improving eyesight, and generating body fluid and nourishing liver.

The invention discloses a coarse cereal five-flavor convenient meal with reasonable dietary energy, amino acid composition and food structures. The coarse cereal five-flavor convenient meal comprises the following ingredients in parts by weight: 4.0 parts of whole hen egg powder, 7.8 parts of chicken breast, 1.0 part of chicken livers, 24.1 parts of white kidney beans, 11.5 parts of dry potato chips, 10.0 parts of buckwheat, 10.0 parts of sorghum rice, 10.0 parts of millet, 1.0 part of Konjac powder, 11.5 parts of pine nut kernels, 1.4 parts of agaric, 1.0 part of fructo-oligose, 5.0 parts oflotus root starch, 5.0 parts of three-delicacy soy sauce, 1.2 parts of siritch, 3.2 parts of white granulated sugar and 0.5 part of fine common salt. The recipe is a basic recipe, and the following ingredients are respectively added according to different verity flavors: 2.5 parts of dried orange peel, or 2.4 parts of liquorice and 0.1 part of stevioside, or 2.5 parts of dried hawthorn and 0.5 part of citric acid, or 34.0 parts of bitter gourd and 0.8 part of dehydrated onion, or 5.4 parts of garlic bulbs and 0.2 part of chilli powder, or 18.0 parts of ginger.

The invention provides vacuum freeze-dried flavoring type auricularia auricula and a preparation method thereof. The flavoring type auricularia auricula is prepared from the following components in parts by weight: 600-800 parts of water, 10-15 parts of auricularia auricula, 0.5-1.5 parts of salt, 1-2 parts of monosodium glutamate, 0.08-0.15 part of I+G, 0.7-0.8 part of sugar, 0.15-0.2 part of chilli powder, 0.3-0.4 part of pork powder, 0.005-0.01 part of chilli essential oil, 10-15 parts of soybean oil, 0.01-0.03 part of ethyl maltol, 0.5-0.8 part of garlic powder, 0.3-0.5 part of shallot, 0.04-0.08 part of white pepper powder and 0.1-0.15 part of cooked spicy and hot oil. The flavoring type auricularia auricula is prepared by matching the auricularia auricula with adjuncts including the chilli powder, flavoring and freeze-drying, is nutrient, crispy and tasty, is unique in flavor, is good in taste, is convenient to eat and can serve as a new choice of leisure foods.

The invention discloses a spicy three-dice oily pepper, which is composed of the following raw materials in parts by weight: 150 to 170 parts of rapeseed oil, 80 to 100 parts of pepper powder, 12 to 18 parts of potato, 8 to 12 parts of peanut, 8 to 12 parts of bean curd, 6 to 10 parts of salt, 4 to 8 parts of monosodium glutamate, and 10 to 16 parts of spices. The potato, peanut, bean curd, and pepper powder are combined to prepare oily pepper, the nutrients of oil pepper is enriched, at the same time the oily pepper become more palatable, and the taste is spicy, palatable, elegant, fine, and long lasting. The spicy three-dice oily pepper can be solely used as a specialty.

The invention provides a soybean hot spicy sauce and a manufacturing method thereof. The soybean hot spicy sauce is prepared from the following raw materials according to the proportioning by weight: 5 of soybean, 1 of dried eggplant strips, 1 of cayenne pepper and 1.5 of salt and also comprises ginger powder and garlic powder which are used as seasoning accessories. After the soybean is boiled and fermented, the dried eggplant strips, the cayenne pepper, the salt and the seasoning accessories are added, and the mixture is uniformly mixed and stirred to prepare the soybean hot spicy sauce. Even though the varieties of the raw materials are few, the dried eggplant strips are used and the reasonable accessories are added so as to ensure that the taste of the soybean hot spicy sauce is quite delicious. The soybean hot spicy sauce has convenient manufacture, short production period, convenient operation process and proper salty and spicy taste. The eggplant has abundant nutrition and contains various nutritional ingredients such as protein, fat, carbohydrate, vitamins, calcium, phosphorus and ferrum and particularly, higher content of the vitamin P so as to have an incomparable advantage over other vegetables and fruits. The soybean hot spicy sauce with the dried eggplant contributes to preventing and treating hyperpiesis, coronary heart diseases, arteriosclerosis and purpura haemorrhagica and is particularly suitable for most people to eat.