CN101692850B - Preparation method of cayenne beverage for relieving stomach stimulation - Google Patents

Abstract

The invention relates to a preparation method of a cayenne beverage for relieving stomach stimulation, which belongs to the field of food beverages. The preparation method comprises the steps of weighing and mixing 5 to 15 parts by weight of cayenne and 1 to 5 parts by weight of perilla to obtain mixed raw material A; squeezing the mixed raw material A to obtain mixed juice B; adding the mixed juice B to water according to the proportion of the mixed juice B to the water of 1: (20 to 50) by weight parts; adding 1 to 5 parts by weight of honey and 10 to 30 parts by weight of milk to the solution; uniformly mixing to obtain mixed solution C; and homogenizing and sterilizing the mixed solution C to obtain a finished product. Because the raw material is the cayenne, the prepared beverage has piquancy and is suitable for people liking the cayenne to drink, and meanwhile, perilla and milk are added, the nutrition is rich, and piquancy removing function is achieved so that the cayenne beverage is also suitable for people who have ill gastrointestinal tracts. Although the beverage has the piquancy, cayenne elements in the cayenne is combined with casein in the milk, thereby relieving stimulating action and protecting intestine and stomach.

Description

A kind of preparation method of cayenne beverage

Technical field

The invention belongs to the food and drink field, further say, be specifically related to a kind of preparation method of cayenne beverage of minimal irritation.

Background technology

Capsicum is a kind of common vegetables, and is various in style, can be divided into two big types in pimento and capsicum.Common have bell pepper, long red pepper, capsicum annum fasciculatum, a green pepper etc. of clustering.One is with almost that all have the whole year in the Yangtze river basin, the common listing in 7～September in the Northeast.Capsicum is widely used in culinary art, should not make soup, adapt to multiple cooking method, but frying is maximum, because of look has red, green branch, so in culinary art, be commonly used to match colors to dish.

In addition, capsicum can also be processed into multiple flavouring, like thick chilli sauce, chilli oil, paprika etc., supplies mainly goat's horn green pepper not of seasoning person, can drying pulverize after the maturation, and for processing flavouring, be Sichuan, the indispensable flavouring in Hunan.

At present, also not having a taste on the market is peppery beverage product, and capsicum should not eat more, and particularly the bad crowd of intestines and stomach so, develops a kind of cayenne beverage non-stimulated to stomach, solves the crowd's that partly likes hot and spicy food needs.

Summary of the invention

The objective of the invention is to develop a kind of, solve like hot and spicy food crowd's needs of part the abirritant cayenne beverage of stomach.

Primary raw material of the present invention is made up of capsicum, purple perilla, honey and milk.

Capsicum is a kind of Solanaceae capsicum plants; Contain abundant vitamin C, beta carotene, folic acid, magnesium and potassium; Spicy substance capsicim in the capsicum has anti-inflammatory and antioxidation, helps to reduce the risk of some other chronic diseases that occur with age growth of heart disease, some tumour and.In addition, capsicum also contains a kind of composition, and the fat in the burner body enhances metabolism effectively, thereby reaches the effect of fat-reducing.

Purple perilla is a Labiatae annual herb plant, has special fragrance, originates in China, nowadays mainly is distributed in countries such as India, Burma, China, Japan, Korea, Korea S, Indonesia and Russia.All there are wild species and cultigen in China North China, Central China, south China, southwest and Taiwan Province.Purple perilla has very high nutritive value, and it has characteristics such as low sugar, high fiber, Gao Huluo hour element, high mineral element.Contain perillaldehyde, perilla alcohol, menthones, menthol, Eugenol, ergomaketon etc. in the volatile oil.Anti-ageing plain SOD in every milligram of Su Ye content up to 106.2 micrograms.According to Compendium of Material Medica record " during promoting the circulation of qi is wide, the sharp lung of clear phlegm, and blood, in the temperature, pain relieving, Dingchuan, antiabortive ".Purple perilla also has the effect of alleviating the stimulation that capsicum brings, and effect is all well and good.

Honey is a kind of nutritious natural nourishing food, also is one of the most frequently used invigorant.According to one's analysis; The trace element that contains multiple organic acids such as plurality of inorganic salt close and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health with human serum concentration; And fructose, glucose, amylase, oxidizing ferment, reductase etc., have nourishing, moisturize, the effect of detoxifcation.Compendium of Material Medica record: " merit of being used as medicine has five, heat-clearing also, bowl spares also, detoxifcation is also moisturized also, pain relieving also.Living then cool in nature, so the ability heat-clearing; Ripe then warm in nature, so the ability bowl spares; Sweet and gentle, so can detoxify; Soften and Ru Ze, so can moisturize; Delay and to go urgency, so can end pain of trusted subordinate's muscle sore; In can causing, thus can be in harmonious proportion hundred medicines, and with the same merit of Radix Glycyrrhizae ".

Protein in the milk mainly is casein, albumin, globulin, lactoprotein etc., and 8 necessary seed amino acids of human body are arranged in the 20 contained several amino acids, and milk protein is the protein of full price, and its digestibility is up to 98%.Butter oil is high-quality fat, and quality is best, and its digestibility is more than 95%, and contains a large amount of liposoluble vitamins.Lactose in milk is galactolipin and lactose, is the carbohydrate that advantages of easy digesting absorbs.Mineral matter in the milk and trace element all are dissolved states, and the ratio of the content ratio of various mineral matters, particularly calcium, phosphorus is proper, is easy to digest and assimilate.Casein in the milk can combine with capsicim, so milk also has and separates peppery effect.

The present invention realizes through following steps:

A) by weight, take by weighing 5～15 parts in capsicum, 1～5 part of purple perilla, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 20～50 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 1～5 part of honey, 10～30 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

Advantage of the present invention is following:

Because one of raw material of the present invention has adopted capsicum, the beverage that makes has pungent, is fit to the drunk by people of some hobby capsicums.Capsicum have be good for the stomach, aid digestion, prevent gall stone, improve cardiac function, hypoglycemic, alleviate effects such as cutaneous pain, fat-reducing.Simultaneously, added purple perilla and milk among the present invention, nutritious, have the peppery effect of separating, be fit to bad drunk by people of those intestines and stomach.In mouth, still can feel pungent, in stomach, the capsicim in the capsicum combines with casein in the milk, loses the excitant effect, the protection stomach.

The specific embodiment

[embodiment 1]

A) by weight, take by weighing 5 parts in capsicum, 1 part of purple perilla, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 20 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 1 part of honey, 10 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

[embodiment 2]

A) by weight, take by weighing 10 parts in capsicum, 3 parts of purple perillas, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 35 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 3 parts of honey, 20 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

[embodiment 3]

A) by weight, take by weighing 15 parts in capsicum, 5 parts of purple perillas, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 50 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 5 parts of honey, 30 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

What more than enumerate only is specific embodiment of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged, all distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.

Claims (4)

1. the preparation method of a cayenne beverage is characterized in that, realizes through following steps:

A) by weight, take by weighing 5～15 parts in capsicum, 1～5 part of purple perilla, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 20～50 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 1～5 part of honey, 10～30 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

2. preparation method according to claim 1 is characterized in that:

A) by weight, take by weighing 5 parts in capsicum, 1 part of purple perilla, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 20 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 1 part of honey, 10 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

3. preparation method according to claim 1 is characterized in that:

A) by weight, take by weighing 10 parts in capsicum, 3 parts of purple perillas, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 35 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 3 parts of honey, 20 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.

4. preparation method according to claim 1 is characterized in that:

A) by weight, take by weighing 15 parts in capsicum, 5 parts of purple perillas, mix, obtain mixed material A;

B) with the mixed material A processing of squeezing the juice, obtain mixing juice B;

C) by weight, be 1: 50 ratio in mixing juice B and water, will mix juice B and be added to the water;

D) in the solution of step c), by weight, add 5 parts of honey, 30 parts in milk, mix, obtain mixed solution C;

E) with mixed solution process homogeneous, after the sterilization, obtain finished product.