CN105533619A - Capsicum frutescens condiment for promoting appetite and preparation method of capsicum frutescens condiment - Google Patents
Capsicum frutescens condiment for promoting appetite and preparation method of capsicum frutescens condiment Download PDFInfo
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- CN105533619A CN105533619A CN201510920629.2A CN201510920629A CN105533619A CN 105533619 A CN105533619 A CN 105533619A CN 201510920629 A CN201510920629 A CN 201510920629A CN 105533619 A CN105533619 A CN 105533619A
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- Prior art keywords
- capsicum frutescens
- condiment
- flavouring
- hot millet
- water
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 title abstract description 15
- 235000019789 appetite Nutrition 0.000 title abstract description 5
- 230000036528 appetite Effects 0.000 title abstract description 5
- 230000001737 promoting effect Effects 0.000 title abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 12
- 239000001728 capsicum frutescens Substances 0.000 title abstract 12
- 235000013409 condiments Nutrition 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 241000746966 Zizania Species 0.000 claims abstract description 7
- 235000002636 Zizania aquatica Nutrition 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000000832 Ayote Nutrition 0.000 claims abstract description 4
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 244000062793 Sorghum vulgare Species 0.000 claims description 33
- 235000019713 millet Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 241000190633 Cordyceps Species 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000003094 microcapsule Substances 0.000 claims description 6
- 230000000050 nutritive effect Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 241000241413 Propolis Species 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 229940069949 propolis Drugs 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000012372 quality testing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 1
- 240000001307 Myosotis scorpioides Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000638 stimulation Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000001390 capsicum minimum Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
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- 241000208293 Capsicum Species 0.000 description 2
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- 238000002372 labelling Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 241000208292 Solanaceae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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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 discloses a capsicum frutescens condiment for promoting appetite and a preparation method of the capsicum frutescens condiment. The capsicum frutescens condiment is prepared from the following raw materials of capsicum frutescens, kidney beans, pumpkin powder, ginseng fruits, purslane, Chinese caterpillar fungus flowers, wheat germs, minced garlic, wild rice stems, olive oil and the like. The capsicum frutescens condiment disclosed by the invention has the beneficial effect that the capsicum frutescens is used as a main component of the capsicum frutescens condiment. The capsicum frutescens condiment has the effects of promoting enterogastric peristalsis, promoting appetite and regulating the functions of the intestine and the stomach, and is relatively prominent in pepperiness. According to the capsicum frutescens condiment disclosed by the invention, the capsicum frutescens is combined with other natural healthy food materials, so that the pepperiness is alleviated, the stimulation to the intestine and the stomach is reduced, and besides, most of nutrient components and flavor substances are also reserved; the made dish is delicious and appetitive.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of appetitive hot millet flavouring and preparation method thereof.
Background technology
Hot millet is half domestication small fruit type capsicum variety, and belong to subtropical zone and like warm crop, fruit is short taper shape, brachydactylia shape or rice particle shape, faint yellow, the green or black of green mature fruit pericarp, peel smooth or micro-wrinkle, pungent is strong, containing the abundant nutriment such as capsicim, vitamin, trace element.Capsicum, as the main flavouring of acid, is seasoning good merchantable brand indispensable in food cooking processing, becomes the food that countries in the world people like, almost spread all over the country in its place of production of China.Capsicum is plant of Solanaceae, has abundant nutritional labeling, is very rising food, the dual-purpose resource of medicine, has and grow the effect such as smell, flavouring for vegetable is hyperchromic, it is peppery to compose, modification is abnormal in the cooking.In the cooking culture that China is traditional, the pungent flavor product using capsicum as primary raw material liked by numerous people deeply.Hot millet is nutritious, thick taste, wide market, because the deep development of product is inadequate, for many years always to export primary product and the semi-finished product such as fresh capsicum, curing food, economic benefit and social benefit are all undesirable, are difficult to the advantage giving full play to hot millet high-quality and high-efficiency.Along with the sustainable growth of economy and the raising day by day of people's level of consumption, market changes to variation and special procuring gradually to the demand of victual, and people increase the demand of little kind, rare variety.The present invention produces in conjunction with hot millet and multiple Natural Food aptitude source has hot millet deep processed product that peculiar flavour and abundant nutrition be worth to meet the demand in market.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of appetitive hot millet flavouring and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of appetitive hot millet flavouring, is made up of the raw material of following weight portion: hot millet 220-230, kidney bean 40-42, pumpkin powder 24-25, panax ginseng fruit 17-18, purslane 11-12, cordyceps flower 5-6, wheat embryo 14-15, garlic solvent 7-8, wild rice stem 20-21, olive oil 3-4, water are appropriate.
The preparation method of the appetitive hot millet flavouring according to claim l, comprises the steps:
(1) fresh high-quality is chosen, without going mouldy the hot millet of free from insect pests, put into flowing clear water to clean, drain the water after cleaning and reject defective hot millet and other impurity etc., the sodium acid carbonate of the edible salt and 0.2-0.3% weight portion that add 4-5% weight portion stirs pickles 50-60 minute, after elimination moisture, the 2-3 processed minute that scalds in boiling water pulls out and dries, to keep the fresh and tender color and luster of hot millet and peculiar flavour;
(2) kidney bean, panax ginseng fruit, purslane, cordyceps flower, wild rice stem are cleaned, add suitable quantity of water polishing pulping, colloid mill grinding 20-30 minute is placed in again after 80-100 order gauze filters twice, using the propolis of 40-50% weight portion, maltodextrin, soybean protein isolate mixture as drying aid, in drying aid, each component ratio is 4:1:1, carry out spray drying treatment, after ultramicro grinding, obtain ultramicro nutritive powder;
(3) hot millet processed final vacuum freeze drying, hot millet Ultramicro-powder is obtained through ultramicro grinding, mix with ultramicro nutritive powder, other residual components and add 0.1-0.3% flavouring modifying agent afterwards, the composition of flavouring modifying agent is white granulated sugar, ascorbic acid, sodium glutamate, and ratio is 2:1:1, abrasive dust again after mixing, cross 200-240 mesh sieve, add suitable quantity of water to stir, through the process of super-voltage micro jet homogenizer, obtain flavouring major ingredient;
(4) using flavouring major ingredient as cored material, konjaku powder, shitosan, as bag wall material, use microcapsules technology spray-dried process, obtain flavouring microcapsules;
(5) after autoclave sterilization, carry out quality testing, detect qualified rear filling and sealing, the environment being placed in low temperature drying stores.
Advantage of the present invention is: main component of the present invention is hot millet, there is the effect promoting enterogastric peristalsis, appetite, adjustment functions of intestines and stomach, but its pungent is comparatively outstanding, it combines with other natural health food materials by the present invention, not only alleviate pungent, reduce the spread effect to stomach, also retains most of nutritional labeling and flavor substance simultaneously, make the dish produced delicious good to eat, induce one appetite.
Detailed description of the invention
A kind of appetitive hot millet flavouring, is made up of the raw material of following weight portion: hot millet 220, kidney bean 40, pumpkin powder 24, panax ginseng fruit 17, purslane 11, cordyceps flower 5, wheat embryo 14, garlic solvent 7, wild rice stem 20, olive oil 3, water are appropriate.
The preparation method of the appetitive hot millet flavouring according to claim l, comprises the steps:
(1) fresh high-quality is chosen, without going mouldy the hot millet of free from insect pests, put into flowing clear water to clean, drain the water after cleaning and reject defective hot millet and other impurity etc., the sodium acid carbonate of the edible salt and 0.2% weight portion that add 4% weight portion stirs pickles 50 minutes, after elimination moisture, system of scalding in boiling water is pulled out and is dried for 2 minutes, to keep the fresh and tender color and luster of hot millet and peculiar flavour;
(2) kidney bean, panax ginseng fruit, purslane, cordyceps flower, wild rice stem are cleaned, add suitable quantity of water polishing pulping, after 80 order gauzes filter twice, be placed in colloid mill again grind 20 minutes, using the propolis of 40% weight portion, maltodextrin, soybean protein isolate mixture as drying aid, in drying aid, each component ratio is 4:1:1, carry out spray drying treatment, after ultramicro grinding, obtain ultramicro nutritive powder;
(3) hot millet processed final vacuum freeze drying, hot millet Ultramicro-powder is obtained through ultramicro grinding, rear interpolation 0.1% flavouring modifying agent is mixed with ultramicro nutritive powder, other residual components, the composition of flavouring modifying agent is white granulated sugar, ascorbic acid, sodium glutamate, and ratio is 2:1:1, abrasive dust again after mixing, cross 200 mesh sieves, add suitable quantity of water to stir, through the process of super-voltage micro jet homogenizer, obtain flavouring major ingredient;
(4) using flavouring major ingredient as cored material, konjaku powder, shitosan, as bag wall material, use microcapsules technology spray-dried process, obtain flavouring microcapsules;
(5) after autoclave sterilization, carry out quality testing, detect qualified rear filling and sealing, the environment being placed in low temperature drying stores.
Claims (2)
1. an appetitive hot millet flavouring, it is characterized in that, be made up of the raw material of following weight portion: hot millet 220-230, kidney bean 40-42, pumpkin powder 24-25, panax ginseng fruit 17-18, purslane 11-12, cordyceps flower 5-6, wheat embryo 14-15, garlic solvent 7-8, wild rice stem 20-21, olive oil 3-4, water are appropriate.
2. the preparation method of the appetitive hot millet flavouring according to claim l, is characterized in that comprising the steps:
(1) fresh high-quality is chosen, without going mouldy the hot millet of free from insect pests, put into flowing clear water to clean, drain the water after cleaning and reject defective hot millet and other impurity etc., the sodium acid carbonate of the edible salt and 0.2-0.3% weight portion that add 4-5% weight portion stirs pickles 50-60 minute, after elimination moisture, the 2-3 processed minute that scalds in boiling water pulls out and dries, to keep the fresh and tender color and luster of hot millet and peculiar flavour;
(2) kidney bean, panax ginseng fruit, purslane, cordyceps flower, wild rice stem are cleaned, add suitable quantity of water polishing pulping, colloid mill grinding 20-30 minute is placed in again after 80-100 order gauze filters twice, using the propolis of 40-50% weight portion, maltodextrin, soybean protein isolate mixture as drying aid, in drying aid, each component ratio is 4:1:1, carry out spray drying treatment, after ultramicro grinding, obtain ultramicro nutritive powder;
(3) hot millet processed final vacuum freeze drying, hot millet Ultramicro-powder is obtained through ultramicro grinding, mix with ultramicro nutritive powder, other residual components and add 0.1-0.3% flavouring modifying agent afterwards, the composition of flavouring modifying agent is white granulated sugar, ascorbic acid, sodium glutamate, and ratio is 2:1:1, abrasive dust again after mixing, cross 200-240 mesh sieve, add suitable quantity of water to stir, through the process of super-voltage micro jet homogenizer, obtain flavouring major ingredient;
(4) using flavouring major ingredient as cored material, konjaku powder, shitosan, as bag wall material, use microcapsules technology spray-dried process, obtain flavouring microcapsules;
(5) after autoclave sterilization, carry out quality testing, detect qualified rear filling and sealing, the environment being placed in low temperature drying stores.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510920629.2A CN105533619A (en) | 2015-12-14 | 2015-12-14 | Capsicum frutescens condiment for promoting appetite and preparation method of capsicum frutescens condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510920629.2A CN105533619A (en) | 2015-12-14 | 2015-12-14 | Capsicum frutescens condiment for promoting appetite and preparation method of capsicum frutescens condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533619A true CN105533619A (en) | 2016-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510920629.2A Pending CN105533619A (en) | 2015-12-14 | 2015-12-14 | Capsicum frutescens condiment for promoting appetite and preparation method of capsicum frutescens condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533619A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901708A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Raw ginger capsule preparation for preventing cold and preparation method thereof |
-
2015
- 2015-12-14 CN CN201510920629.2A patent/CN105533619A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901708A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Raw ginger capsule preparation for preventing cold and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160504 |
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| WD01 | Invention patent application deemed withdrawn after publication |