CN106509797A - Compounded chili powder and preparation method thereof - Google Patents
Compounded chili powder and preparation method thereof Download PDFInfo
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- CN106509797A CN106509797A CN201610979788.4A CN201610979788A CN106509797A CN 106509797 A CN106509797 A CN 106509797A CN 201610979788 A CN201610979788 A CN 201610979788A CN 106509797 A CN106509797 A CN 106509797A
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- fructus capsici
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Abstract
The invention belongs to the field of condiments and relates to compounded chili powder and a preparation method thereof. The compounded chili powder is prepared by performing stir-frying, deep-frying, grinding, enzymolysis, emulsification and spray drying processes on 30 parts of gold pepper, 20 parts of cluster redpepper, 20 parts of thin cayenne peppers, 20 parts of Capsicum frutescens L, 10 parts of Japanese pepper, 5 parts of bell pepper and 5 parts of ghost chili, which serve as raw materials. The compounded chili powder prepared by the invention is prepared by performing multiple processes on chili to give full play to the self fragrance and pungency degree of chili by use of the varietal characteristics of each type of chili, and then performing spray drying on the processed chili. The compounded chili powder is high in pungency degree, heavy in fragrance, and full, soft and inirritative in pungency degree; the pungency degree of the compounded chili powder is 2.5-3.5 times higher than that of existing chili powder, and the compounded chili powder is reduced in granularity and can be better applied to the food industry.
Description
Technical field
The invention belongs to field of seasoning, is related to a kind of compounding Fructus Capsici powder and preparation method thereof.
Background technology
Fructus Capsici powder is that its fragrance, peppery degree, color are direct for dispensing, conditioning, for enhancing flavor conventional flavoring agent in food industry
Affect food local flavor and color and luster, Fructus Capsici powder can according to it is peppery degree be divided into low peppery powder, in peppery powder and high peppery powder etc., it is also possible to root
It is divided into broken Fructus Capsici, Fructus Capsici powder, ultra-fine Fructus Capsici powder etc. according to its granularity, can be to be distinguished according to species or technique, current city
On field, involved Fructus Capsici powder species is various, and raw material of hot pepper inherently fragrance and peppery degree are relied in applying to food more, comprehensive
Performance not significantly, and can be affected by granularity in utilization.
The content of the invention
Technical problem solved by the invention is that the made Fructus Capsici powder fragrance of single variety Fructus Capsici and peppery degree are not enough, and Fructus Capsici
The problems such as powder is affected by granularity with process.
Technical scheme is as follows：
A kind of preparation method of compounding Fructus Capsici powder, is re-dubbed raw material with various chilli, carries out Fructus Capsici powder preparation as follows：
（S1）Parch：Raw material is put in electric food warmer, under the conditions of temperature is 80～100 DEG C, is stir-fried 3～5 hours；
（S2）It is fried：Raw material after parch is put in Fryer, under the conditions of temperature is 135～145 DEG C, fried 2～3 minutes；
（S3）Grinding：Raw material after fried proportionally, i.e., raw material with oil ratio, be put into colloid mill and be ground, finally into
For the oily mixture that granularity is 2～50 μm；
（S4）Enzymolysis：Add the enzyme water mixed solution of cellulase in oily mixture, after stirring, in temperature 45～50
2 hours are digested under conditions of DEG C；Then 100 DEG C are warming up to again, and holding carries out destroy the enzyme treatment for 10 minutes and obtains digesting mixture；
（S5）Emulsifying：Add emulsifying agent in 1～2% ratio in enzymolysis mixture, be uniformly mixing to obtain emulsifying mixt；
（S6）It is spray-dried：Emulsifying mixt is loaded in spray dryer, in 160 DEG C of air intake, 100 DEG C of air-out, pressure 10～
It is spray-dried under conditions of 20MPa, is finally given compounding Fructus Capsici powder.
Further, described to be re-dubbed raw material with various chilli, ratio of its compounding is：30 parts of gold green pepper, capsicum annum fasciculatum
20 parts, 20 parts of line green pepper, rinse 20 parts of green pepper, 10 parts of Pericarpium Zanthoxyli, 5 parts of sweetbell redpepper, 5 parts of devil green pepper.
Further, exist（S3）Described in raw material with oil ratio be 7:3.
Further, exist（S4）Described in cellulase addition for raw materials quality 0.3～0.5%.
Further, exist（S4）Described in enzyme water mixed solution in water measured with the 20% of raw materials quality, Ran Houyu
Cellulase mixes, and is added on after stirring（S3）In the oily mixture of gained.
A kind of compounding Fructus Capsici powder, according to obtained by above-mentioned preparation method, its composition is：Fructus Capsici, vegetable oil, emulsifying agent.
The present invention technique effect be according to preparation method compounding Fructus Capsici powder, using the varietal characteristic of every kind of Fructus Capsici,
Jing multiple working procedures are given full play of with peppery degree by Fructus Capsici itself fragrance, then it is spray-dried form, peppery degree is high and fragrance is big, peppery
Spend it is full it is soft do not stimulate, it is pepperyyer than existing Fructus Capsici powder degree it is high 2.5-3.5 times, and granularity reduce, preferably can apply to eat
Product industry.
Description of the drawings
Fig. 1 is flow chart of the present invention.
Specific embodiment
Embodiment 1
A kind of preparation method of compounding Fructus Capsici powder, is re-dubbed raw material with various chilli, and compound proportion is：30 parts of gold green pepper, court
20 parts of its green pepper, 20 parts of line green pepper, 20 parts of green pepper, 10 parts of Pericarpium Zanthoxyli, 5 parts of sweetbell redpepper, 5 parts of devil green pepper are rinsed, carried out in accordance with the following steps：
（S1）Parch：Raw material is put in electric food warmer, under the conditions of temperature is 80 DEG C, is stir-fried 5 hours；
（S2）It is fried：Raw material after parch is put in Fryer, under the conditions of temperature is 135 DEG C, fried 3 minutes；
（S3）Grinding：Proportionally, i.e., raw material and oil are 7 to raw material after fried:3 ratio, is put into colloid mill and is ground, most
Become the oily mixture that granularity is 2～50 μm eventually；
（S4）Enzymolysis：To in oily mixture with the enzyme water mixed solution of 0.3% addition cellulase of raw materials quality, enzyme water is mixed
The water closed in solution is measured with the 20% of raw materials quality, after stirring, 2 hours is digested under conditions of temperature 45 C；
Then 100 DEG C are warming up to again, and holding carries out destroy the enzyme treatment for 10 minutes and obtains digesting mixture；
（S5）Emulsifying：Add emulsifying agent in 1% ratio in enzymolysis mixture, be uniformly mixing to obtain emulsifying mixt；
（S6）It is spray-dried：Emulsifying mixt is loaded in spray dryer, in 160 DEG C of air intake, 100 DEG C of air-out, pressure 10～
It is spray-dried under conditions of 20MPa, is finally given compounding Fructus Capsici powder.
According to it is above-mentioned it is a kind of compounding Fructus Capsici powder preparation method obtained by compounding Fructus Capsici powder composition be 69.55% Fructus Capsici,
29.80% vegetable oil, 0.65% emulsifying agent.
Embodiment 2
A kind of preparation method of compounding Fructus Capsici powder, is re-dubbed raw material with various chilli, and compound proportion is：30 parts of gold green pepper, court
20 parts of its green pepper, 20 parts of line green pepper, 20 parts of green pepper, 10 parts of Pericarpium Zanthoxyli, 5 parts of sweetbell redpepper, 5 parts of devil green pepper are rinsed, carried out in accordance with the following steps：
（S1）Parch：Raw material is put in electric food warmer, under the conditions of temperature is 90 DEG C, is stir-fried 4 hours；
（S2）It is fried：Raw material after parch is put in Fryer, under the conditions of temperature is 140 DEG C, fried 3 minutes；
（S3）Grinding：Proportionally, i.e., raw material and oil are 7 to raw material after fried:3 ratio, is put into colloid mill and is ground, most
Become the oily mixture that granularity is 2～50 μm eventually；
（S4）Enzymolysis：To in oily mixture with the enzyme water mixed solution of 0.4% addition cellulase of raw materials quality, enzyme water is mixed
The water closed in solution is measured with the 20% of raw materials quality, after stirring, 2 hours is digested under conditions of temperature 50 C；
Then 100 DEG C are warming up to again, and holding carries out destroy the enzyme treatment for 10 minutes and obtains digesting mixture；
（S5）Emulsifying：Add emulsifying agent in 2% ratio in enzymolysis mixture, be uniformly mixing to obtain emulsifying mixt；
（S6）It is spray-dried：Emulsifying mixt is loaded in spray dryer, in 160 DEG C of air intake, 100 DEG C of air-out, pressure 10～
It is spray-dried under conditions of 20MPa, is finally given compounding Fructus Capsici powder.
According to it is above-mentioned it is a kind of compounding Fructus Capsici powder preparation method obtained by compounding Fructus Capsici powder composition be 69.03% Fructus Capsici,
29.58% vegetable oil, 1.38% emulsifying agent.
Claims (6)
1. it is a kind of compounding Fructus Capsici powder preparation method, it is characterised in that be re-dubbed raw material with various chilli, enter as follows
It is prepared by row compounding Fructus Capsici powder：
（S1）Parch：Raw material is put in electric food warmer, under the conditions of temperature is 80～100 DEG C, is stir-fried 3～5 hours；
（S2）It is fried：Raw material after parch is put in Fryer, under the conditions of temperature is 135～145 DEG C, fried 2～3 minutes；
（S3）Grinding：Raw material after fried proportionally, i.e., raw material with oil ratio, be put into colloid mill and be ground, finally into
For the oily mixture that granularity is 2～50 μm；
（S4）Enzymolysis：Add the enzyme water mixed solution of cellulase in oily mixture, after stirring, in temperature 45～50
2 hours are digested under conditions of DEG C；Then 100 DEG C are warming up to again, and holding carries out destroy the enzyme treatment for 10 minutes and obtains digesting mixture；
（S5）Emulsifying：Add emulsifying agent in 1～2% ratio in enzymolysis mixture, be uniformly mixing to obtain emulsifying mixt；
（S6）It is spray-dried：Emulsifying mixt is loaded in spray dryer, in 160 DEG C of air intake, 100 DEG C of air-out, pressure 10～
It is spray-dried under conditions of 20MPa, is finally given compounding Fructus Capsici powder.
2. the preparation method of a kind of compounding Fructus Capsici powder according to claim 1, it is characterised in that described with various dry peppery
Green pepper is re-dubbed raw material, and the ratio of its compounding is：30 parts of gold green pepper, 20 parts of capsicum annum fasciculatum, 20 parts of line green pepper, rinse 20 parts of green pepper, 10 parts of Pericarpium Zanthoxyli,
5 parts of sweetbell redpepper, 5 parts of devil green pepper.
3. it is according to claim 1 it is a kind of compounding Fructus Capsici powder preparation method, it is characterised in that（S3）Described in raw material
Ratio with oil is 7:3.
4. it is according to claim 1 it is a kind of compounding Fructus Capsici powder preparation method, it is characterised in that（S4）Described in fiber
The addition of plain enzyme for raw materials quality 0.3～0.5%.
5. it is according to claim 1 it is a kind of compounding Fructus Capsici powder preparation method, it is characterised in that（S4）Described in enzyme
Water in water mixed solution is measured with the 20% of raw materials quality, is then mixed with cellulase, is added on after stirring
（S3）In the oily mixture of gained.
6. a kind of compounding Fructus Capsici powder, it is characterised in that according to any one in claim 1-5 preparation method obtained by, its
Composition is：Fructus Capsici, vegetable oil, emulsifying agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979788.4A CN106509797A (en) | 2016-11-08 | 2016-11-08 | Compounded chili powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610979788.4A CN106509797A (en) | 2016-11-08 | 2016-11-08 | Compounded chili powder and preparation method thereof |
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| CN106509797A true CN106509797A (en) | 2017-03-22 |
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| CN201610979788.4A Pending CN106509797A (en) | 2016-11-08 | 2016-11-08 | Compounded chili powder and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568689A (en) * | 2017-08-27 | 2018-01-12 | 银川边塞人家食品有限公司 | A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof |
| CN112971092A (en) * | 2021-03-30 | 2021-06-18 | 重庆飞亚实业有限公司 | Processing method of fresh and hot composite sauce |
Citations (7)
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|---|---|---|---|---|
| CN1297965A (en) * | 2000-12-20 | 2001-06-06 | 陈勇 | Preparation of capsanthin pigment |
| CN101181045A (en) * | 2007-12-21 | 2008-05-21 | 河北晨光天然色素有限公司 | Method for preparing epipastic water-dispersing hot pepper essence |
| CN102070479A (en) * | 2009-11-23 | 2011-05-25 | 湖州来色生物基因工程有限公司 | Method for breaking cell wall of chilli by using cellulase |
| KR20130111657A (en) * | 2012-04-02 | 2013-10-11 | 박규령 | Method for manufacturing diet-chicken chip seasoning and diet-chicken seasoning manufactured thereby |
| CN103637148A (en) * | 2013-12-18 | 2014-03-19 | 李奎 | Brittle chili capable of being conveniently crushed into powder |
| CN105475958A (en) * | 2015-11-27 | 2016-04-13 | 汤镇宇 | Scallion-fragrant chilli powder and preparation method thereof |
| CN105831687A (en) * | 2016-03-29 | 2016-08-10 | 苏州美嘉汇食品科技有限公司 | Chilli particle and chilli oil employing the chilli particle |
-
2016
- 2016-11-08 CN CN201610979788.4A patent/CN106509797A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297965A (en) * | 2000-12-20 | 2001-06-06 | 陈勇 | Preparation of capsanthin pigment |
| CN101181045A (en) * | 2007-12-21 | 2008-05-21 | 河北晨光天然色素有限公司 | Method for preparing epipastic water-dispersing hot pepper essence |
| CN102070479A (en) * | 2009-11-23 | 2011-05-25 | 湖州来色生物基因工程有限公司 | Method for breaking cell wall of chilli by using cellulase |
| KR20130111657A (en) * | 2012-04-02 | 2013-10-11 | 박규령 | Method for manufacturing diet-chicken chip seasoning and diet-chicken seasoning manufactured thereby |
| CN103637148A (en) * | 2013-12-18 | 2014-03-19 | 李奎 | Brittle chili capable of being conveniently crushed into powder |
| CN105475958A (en) * | 2015-11-27 | 2016-04-13 | 汤镇宇 | Scallion-fragrant chilli powder and preparation method thereof |
| CN105831687A (en) * | 2016-03-29 | 2016-08-10 | 苏州美嘉汇食品科技有限公司 | Chilli particle and chilli oil employing the chilli particle |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568689A (en) * | 2017-08-27 | 2018-01-12 | 银川边塞人家食品有限公司 | A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof |
| CN112971092A (en) * | 2021-03-30 | 2021-06-18 | 重庆飞亚实业有限公司 | Processing method of fresh and hot composite sauce |
| CN112971092B (en) * | 2021-03-30 | 2023-09-12 | 重庆飞亚实业有限公司 | Processing method of fresh and spicy compound sauce |
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Application publication date: 20170322 |