CN105558996A - Appetite-enhancing capsicum frutescens seasoning product and preparation method thereof - Google Patents
Appetite-enhancing capsicum frutescens seasoning product and preparation method thereof Download PDFInfo
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- CN105558996A CN105558996A CN201510920658.9A CN201510920658A CN105558996A CN 105558996 A CN105558996 A CN 105558996A CN 201510920658 A CN201510920658 A CN 201510920658A CN 105558996 A CN105558996 A CN 105558996A
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- Prior art keywords
- appetite
- hot millet
- capsicum frutescens
- powder
- seasoning product
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 title abstract description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 9
- 239000001728 capsicum frutescens Substances 0.000 title abstract 9
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000019789 appetite Nutrition 0.000 claims abstract description 11
- 230000036528 appetite Effects 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000025352 Artocarpus heterophyllus Species 0.000 claims abstract description 7
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 4
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 4
- 239000003240 coconut oil Substances 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 34
- 235000019713 millet Nutrition 0.000 claims description 34
- 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
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 235000006662 Lansium Nutrition 0.000 claims description 6
- 241001156382 Lansium Species 0.000 claims description 6
- 240000007228 Mangifera indica Species 0.000 claims description 6
- 239000003795 chemical substances by application 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
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 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
- 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
- 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
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000249058 Anthracothorax Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000008738 Clausena lansium Nutrition 0.000 abstract 1
- 244000089795 Clausena lansium Species 0.000 abstract 1
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000638 stimulation Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 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
- 238000002372 labelling Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 201000006715 brachydactyly Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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 discloses an appetite-enhancing capsicum frutescens seasoning product and a preparation method thereof. The appetite-enhancing capsicum frutescens seasoning product is prepared from raw materials including capsicum frutescens, black beans, mangos, walnuts, Chinese wampee fruit, taro powder, strawberry powder, lotus seeds, mature vinegar, coconut oil, jack fruit and the like. The appetite-enhancing capsicum frutescens seasoning product has the beneficial effects that the major material of the seasoning product is the capsicum frutescens; the capsicum frutescens is rich in nutritional ingredients such as vitamins, mineral substances and microelements, has the unique peppery taste, and achieves the effects of enhancing the appetite and promoting the gastrointestinal motility; the capsicum frutescens and various food materials are combined to be prepared into the seasoning product; the use is convenient; in addition, the stimulation effect of the capsicum frutescens on the intestines and stomach is reduced; the seasoning product is more suitable for being eaten by mass people.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of hot millet seasoning whetted the appetite 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 hot millet seasoning whetted the appetite and preparation method thereof.
The present invention is achieved by the following technical solutions:
The hot millet seasoning whetted the appetite, is made up of the raw material of following weight portion: hot millet 440-450, black soya bean 54-56, mango 17-18, walnut 12-13, clausenae Lansium 17-18, fragrant taro powder 5-6, strawberry powder 7-8, lotus seeds 20-22, mature vinegar 1-2, coconut oil 4-5, jackfruit 11-12, water are appropriate.
The preparation method of the hot millet seasoning whetted the appetite 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) pulp got by mango, walnut, clausenae Lansium, jackfruit, black soya bean, lotus seeds 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, carries out spray drying treatment, after ultramicro grinding, obtains 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: seasoning primary raw material of the present invention is hot millet, be rich in the nutritional labelings such as vitamin, mineral matter, trace element, also has unique pungent, there is whetting the appetite, promote the effect of enterogastric peristalsis, combine with various food and make flavouring, not only easy to use, and alleviate the spread effect of hot millet to stomach, be more suitable for general population and eat.
Detailed description of the invention
The hot millet seasoning whetted the appetite, is made up of the raw material of following weight portion: hot millet 440, black soya bean 54, mango 17, walnut 12, clausenae Lansium 17, fragrant taro powder 5, strawberry powder 7, lotus seeds 20, mature vinegar 1, coconut oil 4, jackfruit 11, water are appropriate.
The preparation method of the hot millet seasoning whetted the appetite 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) pulp got by mango, walnut, clausenae Lansium, jackfruit, black soya bean, lotus seeds 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, carries out spray drying treatment, after ultramicro grinding, obtains 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. the hot millet seasoning whetted the appetite, it is characterized in that, be made up of the raw material of following weight portion: hot millet 440-450, black soya bean 54-56, mango 17-18, walnut 12-13, clausenae Lansium 17-18, fragrant taro powder 5-6, strawberry powder 7-8, lotus seeds 20-22, mature vinegar 1-2, coconut oil 4-5, jackfruit 11-12, water are appropriate.
2. the preparation method of the hot millet seasoning whetted the appetite 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) pulp got by mango, walnut, clausenae Lansium, jackfruit, black soya bean, lotus seeds 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, carries out spray drying treatment, after ultramicro grinding, obtains 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 |
|---|---|---|---|
| CN201510920658.9A CN105558996A (en) | 2015-12-14 | 2015-12-14 | Appetite-enhancing capsicum frutescens seasoning product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510920658.9A CN105558996A (en) | 2015-12-14 | 2015-12-14 | Appetite-enhancing capsicum frutescens seasoning product and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558996A true CN105558996A (en) | 2016-05-11 |
Family
ID=55870112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510920658.9A Pending CN105558996A (en) | 2015-12-14 | 2015-12-14 | Appetite-enhancing capsicum frutescens seasoning product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558996A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174553A (en) * | 2016-07-26 | 2016-12-07 | 李忠福 | A kind of can the Capsicum frutescens Linn. goods and preparation method thereof of invigorating the stomach and promoting digestion |
-
2015
- 2015-12-14 CN CN201510920658.9A patent/CN105558996A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174553A (en) * | 2016-07-26 | 2016-12-07 | 李忠福 | A kind of can the Capsicum frutescens Linn. goods and preparation method thereof of invigorating the stomach and promoting digestion |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |