CN105410872A - Selenium-enriched minced-garlic chili sauce - Google Patents
Selenium-enriched minced-garlic chili sauce Download PDFInfo
- Publication number
- CN105410872A CN105410872A CN201510823794.6A CN201510823794A CN105410872A CN 105410872 A CN105410872 A CN 105410872A CN 201510823794 A CN201510823794 A CN 201510823794A CN 105410872 A CN105410872 A CN 105410872A
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- CN
- China
- Prior art keywords
- power
- wavelength
- microwave radiation
- infrared microwave
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000011669 selenium Substances 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 3
- 230000005855 radiation Effects 0.000 claims description 18
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 241000227653 Lycopersicon Species 0.000 claims 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 6
- 238000005374 membrane filtration Methods 0.000 claims 3
- 229940091258 selenium supplement Drugs 0.000 abstract description 11
- 240000002234 Allium sativum Species 0.000 abstract description 10
- 235000004611 garlic Nutrition 0.000 abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 abstract description 6
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 abstract description 5
- 229960001471 sodium selenite Drugs 0.000 abstract description 5
- 235000015921 sodium selenite Nutrition 0.000 abstract description 5
- 239000011781 sodium selenite Substances 0.000 abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 abstract description 3
- 235000014106 fortified food Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- 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
Abstract
The invention relates to the technical field of selenium-enriched food and especially relates to selenium-enriched minced-garlic chili sauce. The selenium-enriched minced-garlic chili sauce is prepared by the following steps: washing the red peppers, the garlic and the capsicum frutescens; grinding the red peppers, the garlic and the capsicum frutescens into pulp, then uniformly mixing with white granulated sugar, baking soda and sodium selenite; grafting yeast and performing ventilated culture at 32-35 DEG C for 50-52 hours; radiating the fermentation broth by an infrared microwave whose wavelength is 12 times 106 microns to 12.4 times 106 microns and power is 880-920 watt for 1-2 minutes; cooling to normal temperature, then radiating by an infrared microwave whose wavelength is 12 times 106 microns to 12.4 times 106 microns and power is 420-450 watt for 5-7 minutes; and cooling to normal temperature, then radiating by an infrared microwave whose wavelength is 12 times 106 microns to 12.4 times 106 microns and power is 300-320 watt for 5-7 minutes, so that the selenium-enriched minced-garlic chili sauce is obtained.
Description
Technical field
The present invention relates to selenium-enriched food technical field, be specifically related to a kind of rich Se area Rong thick chilli sauce.
Background technology
Chilli garlic sauce is by garlic solvent, a kind of garlic that capsicum is mixed is aromatic, the sauce of pungent foot, be applicable to all kinds of going with rice or bread, bean jelly face, also can be used to make flesh of fish delicacies, selenium is one of trace element of needed by human, at people's in-vivo content denier, but very important physiological function is had, mainly contain: antioxidation, promote sugared part metabolism, reduce blood sugar and glucose in urine, improve the symptom of diabetic, retina can be protected, the fineness of reinforcing glass body, improve eyesight, prevent cataractous effect, to the effect that heart human body has protection and repairs, can to prevention cardiovascular and cerebrovascular disease, hypertension, artery sclerosis etc. have good effect, can also detoxify, toxin expelling, prevent and treat hepatopathy, protection liver, and can thyroid function be regulated, participate in the synthesis such as amino acid, because China 72% area lacks selenium, so most of crowd is in scarce selenium state, in human diet, flavouring is absolutely necessary, so adding selenium in flavouring is the best mode mending selenium.
Summary of the invention
The object of the present invention is to provide a kind of rich Se area Rong thick chilli sauce.
The technical solution used in the present invention is, a kind of rich Se area Rong thick chilli sauce, get hot red pepper 50-60 part, garlic 15-20 part, hot millet 2-5 part, white granulated sugar 10-12 part, sodium bicarbonate 1-2 part, yeast 0.2-0.5 part, sodium selenite 0.001-0.0012 part, hot red pepper, garlic, hot millet to be cleaned, grind to form pulpous state, mix with white granulated sugar, sodium bicarbonate, sodium selenite, inoculation yeast bacterium, zymotic fluid wavelength is 12x10 by aerlbic culture 50-52 hour at 32-35 DEG C
6μm-12.4x10
6μm, power is 880-920W infrared microwave radiation 1-2 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 420-450W infrared microwave radiation 5-8 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 300-320W infrared microwave radiation 5-7 minute.
The rich Se area Rong thick chilli sauce taste delicate flavour that the present invention obtains, fragrant peppery good to eat, beautiful in colour, containing selenium 4.1-4.3ug in obtained every 10g chilli garlic sauce, content is reasonable, and can not cause selenosis, absorptivity is high, can reach 98.3%, can improve the daily Se content of ingesting of the mankind.
Detailed description of the invention
A kind of rich Se area Rong thick chilli sauce, get hot red pepper 55 parts, 17 parts, garlic, hot millet 3 parts, white granulated sugar 11 parts, 1.5 parts, sodium bicarbonate, 0.3 part, yeast, sodium selenite 0.0011 part, hot red pepper, garlic, hot millet to be cleaned, grind to form pulpous state, mix with white granulated sugar, sodium bicarbonate, sodium selenite, inoculation yeast bacterium, zymotic fluid wavelength is 12.3x10 by aerlbic culture 51 hours at 34 DEG C
6μm, power is 900W infrared microwave radiation 1 minute, after being down to normal temperature, is 12.3x10 with wavelength
6μm, power is 430W infrared microwave radiation 6 minutes, after being down to normal temperature, is 12.3x10 with wavelength
6μm, power is 310W infrared microwave radiation 6 minutes.
Claims (3)
1. a rich Se area Rong thick chilli sauce, it is characterized in that, get rich selenium tomato 80-100 part, white granulated sugar 10-14 part, sodium bicarbonate 1-2 part, yeast 0.2-0.5 part by weight, tomato is cleaned, remove the peel, grind to form pulpous state, mix with white granulated sugar, sodium bicarbonate, inoculation yeast bacterium, aerlbic culture 50-52 hour at 32-35 DEG C, crosses 10-30 ten thousand molecular weight membrane filtration, obtaining zymotic fluid, is 12x10 by zymotic fluid wavelength
6μm-12.4x10
6μm, power is 320-360W infrared microwave radiation 4-6 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 420-450W infrared microwave radiation 5-8 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 550-580W infrared microwave radiation 2-3 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 850-900W infrared microwave radiation 5-7 minute.
2. a kind of rich Se area Rong thick chilli sauce according to claim 1, it is characterized in that, get rich selenium tomato 80 parts, white granulated sugar 10 parts, 1 part, sodium bicarbonate, 0.2 part, yeast by weight, tomato is cleaned, remove the peel, grind to form pulpous state, mix with white granulated sugar, sodium bicarbonate, inoculation yeast bacterium, aerlbic culture 50 hours at 32 DEG C, crosses 100,000 molecular weight membrane filtrations, obtaining zymotic fluid, is 12x10 by zymotic fluid wavelength
6μm, power is 320W infrared microwave radiation 4 minutes, after being down to normal temperature, is 12x10 with wavelength
6μm, power is 420W infrared microwave radiation 5 minutes, after being down to normal temperature, is 12x10 with wavelength
6μm, power is 550W infrared microwave radiation 2 minutes, after being down to normal temperature, is 12x10 with wavelength
6μm, power is 850W infrared microwave radiation 5 minutes.
3. a kind of rich Se area Rong thick chilli sauce according to claim 1, it is characterized in that, get rich selenium tomato 100 parts, white granulated sugar 14 parts, 2 parts, sodium bicarbonate, 0.5 part, yeast by weight, tomato is cleaned, remove the peel, grind to form pulpous state, mix with white granulated sugar, sodium bicarbonate, inoculation yeast bacterium, aerlbic culture 52 hours at 35 DEG C, crosses 300,000 molecular weight membrane filtrations, obtaining zymotic fluid, is 12.4x10 by zymotic fluid wavelength
6μm, power is 360W infrared microwave radiation 6 minutes, after being down to normal temperature, is 12.4x10 with wavelength
6μm, power is 450W infrared microwave radiation 8 minutes, after being down to normal temperature, is 12.4x10 with wavelength
6μm, power is 580W infrared microwave radiation 3 minutes, after being down to normal temperature, is 12.4x10 with wavelength
6μm, power is 900W infrared microwave radiation 7 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510823794.6A CN105410872A (en) | 2015-11-24 | 2015-11-24 | Selenium-enriched minced-garlic chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510823794.6A CN105410872A (en) | 2015-11-24 | 2015-11-24 | Selenium-enriched minced-garlic chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410872A true CN105410872A (en) | 2016-03-23 |
Family
ID=55489791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510823794.6A Pending CN105410872A (en) | 2015-11-24 | 2015-11-24 | Selenium-enriched minced-garlic chili sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410872A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821648A (en) * | 2017-12-12 | 2018-03-23 | 滁州尹氏油脂有限公司 | A kind of preparation method of selenium-rich Zanthoxylum essential oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686995A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Mashed garlic chilli sauce |
| CN104839629A (en) * | 2015-05-20 | 2015-08-19 | 秦峰 | Selenium-enriched tomato sauce |
-
2015
- 2015-11-24 CN CN201510823794.6A patent/CN105410872A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686995A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Mashed garlic chilli sauce |
| CN104839629A (en) * | 2015-05-20 | 2015-08-19 | 秦峰 | Selenium-enriched tomato sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821648A (en) * | 2017-12-12 | 2018-03-23 | 滁州尹氏油脂有限公司 | A kind of preparation method of selenium-rich Zanthoxylum essential oil |
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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: 20160323 |
|
| RJ01 | Rejection of invention patent application after publication |