CN104939035A - Allium mongolicum chilli sauce and preparation method thereof - Google Patents
Allium mongolicum chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104939035A CN104939035A CN201510273289.9A CN201510273289A CN104939035A CN 104939035 A CN104939035 A CN 104939035A CN 201510273289 A CN201510273289 A CN 201510273289A CN 104939035 A CN104939035 A CN 104939035A
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- China
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- parts
- chilli
- chilli sauce
- salt
- green onion
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 title claims abstract 15
- 241000383620 Allium mongolicum Species 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 239000002285 corn oil Substances 0.000 claims abstract description 7
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 241001646834 Mesona Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 4
- 235000019640 taste Nutrition 0.000 abstract description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 2
- 241001646828 Platostoma chinense Species 0.000 abstract 2
- 239000001110 calcium chloride Substances 0.000 abstract 2
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 2
- 235000011148 calcium chloride Nutrition 0.000 abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000001458 anti-acid effect Effects 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 230000007794 irritation Effects 0.000 abstract 1
- 235000019608 salt taste sensations Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 11
- 235000002566 Capsicum Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses allium mongolicum chilli sauce and a preparation method thereof. The allium mongolicum chilli sauce is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of dry chilli, 20-21 parts of allium mongolicum, 2-3 parts of corn oil, 4-5 parts of oat, 8-9 parts of grape seeds, 3-4 parts of lucid ganoderma, 1-2 parts of polygonum multiflorum, 1-2 parts of rhodiola rosea, 2-3 parts of acanthopanax, 10-11 parts of Mesona chinensis Benth, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of edible salt, 25-30 parts of saccharose and 0.4-0.5 part of CaCl2. The dry chilli is used as a raw material, so that the technical process of concentration can be reduced; the lactobacillus plantarum for fermenting the chilli sauce has anti-acid and salt-resistant properties, so that the fermented chilli sauce is high in quality; the amounts of added CaCl2, edible salt and saccharose are proper, so that the hardness of the chilli in the chilli sauce is proper, the chilli sauce tastes good, and the salt taste and the color are good; at the later stage of fermentation, the added milk powder is made into gel through fermentation, and the gel covers the surface of the chilli, so that irritation to the gastric mucosa is reduced; the Mesona chinensis Benth can prevent a user from getting internal heat; furthermore, the chilli sauce can resist aging.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to a kind of husky green onion thick chilli sauce and preparation method thereof.
Background technology
Along with the raising of China's expanding economy and living standards of the people, the nutrition and health care function of people's overcoat flavouring has had further understanding, progressively increases the demand of flavouring.Thick chilli sauce, as the main flavor enhancement of acid, is flavouring indispensable in food cooking.Fermentation pepper sauce not only nutrition but also other tool local flavor, but the production of China's fermentation pepper sauce adopts traditional spontaneous fermentation more at present, fermenting speed is slow, and every a collection of product quality is difficult to reach consistent, be difficult to the needs meeting industrialized production, and fermentation period can be shortened with the thick chilli sauce of lactic acid bacteria pure-blood ferment, ensure to have great importance the product quality of stability and safety.
Summary of the invention
The object of this invention is to provide a kind of husky green onion thick chilli sauce and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of husky green onion thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, husky green onion 20-21, corn oil 2-3, oat 4-5, grape pip 8-9, glossy ganoderma 3-4, fleece-flower root 1-2, rhodiola root 1-2, wilsonii 2-3, Chinese mesona herb 10-11, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
The preparation method of described husky green onion thick chilli sauce, is characterized in that comprising the following steps:
(1) glossy ganoderma, the fleece-flower root, rhodiola root, wilsonii, Chinese mesona herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) chilli is broken, add 2-2.5 clear water doubly, then add salt, sucrose, CaCl
2, stir, at 100 DEG C, sterilizing loaded in altar after 15 minutes, and access Lactobacillus plantarum, 37 DEG C of bottom fermentations 8 days, then adds milk powder and mix thoroughly, continued fermentation 8-10 hour;
(3) husky green onion is minced, be mixed into pot with oat, corn oil, discharging after big fire stir-fries 5-7 minute;
(4) raw material that above-mentioned technique is not used is pulverized, then mix thoroughly with step (1), (2), (3) gained mixing of materials, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Beneficial effect of the present invention is:
The chilli that the present invention adopts water content low is as raw material, decrease concentrated technical process, reduce production cost, and the present invention selects, and the lactic acid bacteria Lactobacillus plantarum of fermentation pepper sauce is acidproof, salt tolerant, the thick chilli sauce quality that fermentation is gone out is high, and the CaCl that the present invention adds
2, salt, sucrose amount moderate, make the capsicum hardness in the present invention moderate, mouthfeel is good, and saline taste, color and luster are good, simultaneously, phase adds milk powder after fermentation in the present invention, forms gel pack and overlays on capsicum surface, can reduce the stimulation to stomach lining through fermentation, and the Chinese mesona herb added can be avoided getting angry, in addition, the present invention also containing plurality of Chinese composition, has antidotal effect.
Detailed description of the invention
A kind of husky green onion thick chilli sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Chilli 200, husky green onion 20, corn oil 2, oat 4, grape pip 8, glossy ganoderma 3, the fleece-flower root 1, rhodiola root 1, wilsonii 2, Chinese mesona herb 10, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl
20.4.
The preparation method of described husky green onion thick chilli sauce, comprises the following steps:
(1) glossy ganoderma, the fleece-flower root, rhodiola root, wilsonii, Chinese mesona herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) chilli is broken, add 2-2.5 clear water doubly, then add salt, sucrose, CaCl
2, stir, at 100 DEG C, sterilizing loaded in altar after 15 minutes, and access Lactobacillus plantarum, 37 DEG C of bottom fermentations 8 days, then adds milk powder and mix thoroughly, continued fermentation 8-10 hour;
(3) husky green onion is minced, be mixed into pot with oat, corn oil, discharging after big fire stir-fries 5-7 minute;
(4) raw material that above-mentioned technique is not used is pulverized, then mix thoroughly with step (1), (2), (3) gained mixing of materials, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Claims (2)
1. a husky green onion thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, husky green onion 20-21, corn oil 2-3, oat 4-5, grape pip 8-9, glossy ganoderma 3-4, fleece-flower root 1-2, rhodiola root 1-2, wilsonii 2-3, Chinese mesona herb 10-11, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
2. the preparation method of husky green onion thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) glossy ganoderma, the fleece-flower root, rhodiola root, wilsonii, Chinese mesona herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) chilli is broken, add 2-2.5 clear water doubly, then add salt, sucrose, CaCl
2, stir, at 100 DEG C, sterilizing loaded in altar after 15 minutes, and access Lactobacillus plantarum, 37 DEG C of bottom fermentations 8 days, then adds milk powder and mix thoroughly, continued fermentation 8-10 hour;
(3) husky green onion is minced, be mixed into pot with oat, corn oil, discharging after big fire stir-fries 5-7 minute;
(4) raw material that above-mentioned technique is not used is pulverized, then mix thoroughly with step (1), (2), (3) gained mixing of materials, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273289.9A CN104939035A (en) | 2015-05-26 | 2015-05-26 | Allium mongolicum chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273289.9A CN104939035A (en) | 2015-05-26 | 2015-05-26 | Allium mongolicum chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939035A true CN104939035A (en) | 2015-09-30 |
Family
ID=54154557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510273289.9A Pending CN104939035A (en) | 2015-05-26 | 2015-05-26 | Allium mongolicum chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939035A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156738A (en) * | 2017-06-06 | 2017-09-15 | 界首市祥润家庭农场 | A kind of industrialized fermentation process of chopped chilli |
| CN107173784A (en) * | 2017-05-09 | 2017-09-19 | 广东君记实业股份有限公司 | It is a kind of not hinder thick chilli sauce of stomach and preparation method thereof |
| CN115820451A (en) * | 2022-06-28 | 2023-03-21 | 北京农学院 | Lactobacillus plantarum GK1, fermentation method of grape seed meal, fermented grape seed meal freeze-dried powder and fermented grape seed meal chewable tablets |
| CN115820451B (en) * | 2022-06-28 | 2024-06-21 | 北京农学院 | Lactobacillus plantarum GK1, fermentation method of grape seed meal, fermented grape seed meal freeze-dried powder and fermented grape seed meal chewable tablet |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652558A (en) * | 2012-03-15 | 2012-09-05 | 陈其钢 | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce |
| CN102845736A (en) * | 2012-10-25 | 2013-01-02 | 上海海洋大学 | Allium mongolicum regel sauce product |
-
2015
- 2015-05-26 CN CN201510273289.9A patent/CN104939035A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652558A (en) * | 2012-03-15 | 2012-09-05 | 陈其钢 | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce |
| CN102845736A (en) * | 2012-10-25 | 2013-01-02 | 上海海洋大学 | Allium mongolicum regel sauce product |
Non-Patent Citations (1)
| Title |
|---|
| 时永杰: "乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173784A (en) * | 2017-05-09 | 2017-09-19 | 广东君记实业股份有限公司 | It is a kind of not hinder thick chilli sauce of stomach and preparation method thereof |
| CN107156738A (en) * | 2017-06-06 | 2017-09-15 | 界首市祥润家庭农场 | A kind of industrialized fermentation process of chopped chilli |
| CN115820451A (en) * | 2022-06-28 | 2023-03-21 | 北京农学院 | Lactobacillus plantarum GK1, fermentation method of grape seed meal, fermented grape seed meal freeze-dried powder and fermented grape seed meal chewable tablets |
| CN115820451B (en) * | 2022-06-28 | 2024-06-21 | 北京农学院 | Lactobacillus plantarum GK1, fermentation method of grape seed meal, fermented grape seed meal freeze-dried powder and fermented grape seed meal chewable tablet |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |
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| RJ01 | Rejection of invention patent application after publication |