CN107510033A - A kind of food compositions, preparation method and its application in thick chilli sauce production field - Google Patents
A kind of food compositions, preparation method and its application in thick chilli sauce production field Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 240000004160 Capsicum annuum Species 0.000 title claims 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 16
- 241000220324 Pyrus Species 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 235000021017 pears Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000218691 Cupressaceae Species 0.000 claims abstract description 14
- 240000005001 Paeonia suffruticosa Species 0.000 claims abstract description 14
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 238000003756 stirring Methods 0.000 claims description 16
- 241001092070 Eriobotrya Species 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims description 14
- 239000004302 potassium sorbate Substances 0.000 claims description 14
- 229940069338 potassium sorbate Drugs 0.000 claims description 14
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 14
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229960004106 citric acid Drugs 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000010378 sodium ascorbate Nutrition 0.000 claims 1
- 229960005055 sodium ascorbate Drugs 0.000 claims 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 abstract description 32
- 235000002566 Capsicum Nutrition 0.000 abstract description 17
- 239000001390 capsicum minimum Substances 0.000 abstract description 17
- 208000024891 symptom Diseases 0.000 abstract description 10
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 239000003814 drug Substances 0.000 abstract description 8
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 230000002262 irrigation Effects 0.000 abstract 1
- 238000003973 irrigation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 77
- 230000000052 comparative effect Effects 0.000 description 11
- 230000008901 benefit Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 235000004611 garlic Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000013019 agitation Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity 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
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 kind of food compositions, its drip irrigation device is to include peanut, pimiento, pears, loquat, golden cypress, the root bark of tree peony, water, reach based on capsicum, dry Chinese medicine and fruit can drop in addition to human body, mitigate because edible capsicum and caused by get angry symptom, allow thick chilli sauce to be more suitable for constitution, diet and the living environment of northerner.
Description
Technical field
The present invention relates to production of condiments field, more particularly to a kind of food compositions, preparation method and its in thick chilli sauce
The application of production field.
Background technology
Capsicum was grown in the torrid areas of Central and South America originally, after European colonialism reaches America, capsicum 1493
Take the lead in incoming Europe, -1598 years about 1583 incoming Japan, is passed to China, the cloud of Qing Dynasty's period southern china at the end of the Ming Dynasty
The ground such as south, Guizhou, Sichuan, Guangxi and Hunan carry out the plantation of large area and eaten.
The existing Chinese patent for referring to Publication No. CN104543948A, it discloses a kind of food, specially sheep
Meat thick chilli sauce, specific processing method are：With the suitable mutton of proportioning, thick chilli sauce, soya sauce, peanut oil, carrot, flavoring
By propagandizing hotly repeatedly, low baking temperature boils and forms.This thick chilli sauce bright, it is spicy agreeable to the taste, it is fragrant tempting, enjoy endless aftertastes, both may be used
Eat raw for cooking, directly can be eaten again with prepared food collocation, it is convenient and practical.
In cultural exchanges, increasingly frequently today, the capsicum cooking culture of southwest rapidly enter northern area,
And it is then that one kind easily samples mode to eat thick chilli sauce very much, but because territorial environment is different, northern area living environment is inclined
Dry, therefore internal heat enters lung after having eaten capsicum, the problem of easily causing eater to produce excessive internal heat, traditional compared to the north is pungent
For peppery flavoring garlic, for capsicum is according to theory of traditional Chinese medical science, acrid flavour, property heat, middle benefit gas stomach invigorating, cold dispelling eliminating dampness, and garlic is then
The warm-natured food of prepared food, therefore garlic is not easy to get angry and welcome by broad masses of the people, capsicum in the north because eating
Then Yin Qiyi gets angry and many people for liking edible capsicum can not eat sauce, is very sorry.
The content of the invention
It is an object of the invention to provide a kind of food compositions, serve based on capsicum, addition can drop to human body
Dry Chinese medicine and fruit, mitigate because edible capsicum and caused by get angry symptom, allow thick chilli sauce to be more suitable for the constitution of northerner, drink
Food and living environment.
The present invention above-mentioned technical purpose technical scheme is that：A kind of food compositions, including
There are peanut, pimiento, pears, loquat, golden cypress, the root bark of tree peony, water.
Preferably, the composition also includes the auxiliary and condiment for flavor adjustment, auxiliary and condiment includes salt, become
Property starch, white granulated sugar.
Preferably, the composition also includes：D~sodium isoascorbate, citric acid and potassium sorbate.
Preferably, in terms of mass fraction including：10~16 parts of peanut, 20~60 parts of pimiento, 10~16 parts of pears, loquat 10
~16 parts, 6~10 parts of golden cypress, 6~10 parts of the root bark of tree peony, 4~12 parts of white granulated sugar, 1~8 part of salt, 1~3 part of converted starch and water 10
~20 parts.
Preferably, in terms of mass fraction, 0.1~0.3 part of D~sodium isoascorbate, 0.3~0.6 part of citric acid and sorb
Sour 0.05~0.1 part of potassium.
Pass through above-mentioned technical proposal, the edible of capsicum has many benefits, but the adaptability for being directed to northern crowd is obvious
Be worse than the southern raw regional masses, easily because edible excessive capsicum and caused by human body there is the symptom got angry, thick chilli sauce leads to
Cross based on capsicum, addition can drop dry Chinese medicine and fruit to human body, mitigate because edible capsicum and caused by get angry symptom,
Thick chilli sauce is allowed to be more suitable for constitution, diet and the living environment of northerner.
The purpose of the present invention two：A kind of preparation method for including composition described in claim 1 to 5 any one, it is described
Preparation method is：
Step 1：After pears and loquat are pre-processed, tentatively shredded, obtain the first product；
Step 2：Pimiento and peanut are individually plucked only, are then shredded, and obtain the second product；
Step 3：The root bark of tree peony is mixed and then is fully ground with golden cypress, obtains the third product of powdery；
Step 4：Described first and second and after third product mixes with water, mixed with white granulated sugar, salt and citric acid, heating is stirred
Mix, obtain the 4th product；
Step 5：4th product is well mixed with D~sodium isoascorbate, potassium sorbate, is mixed with converted starch solution,
Heating stirring, obtain product finally.
Preferably, the method for the pretreatment is：Pears, loquat successively through removing the peel, be enucleated, stripping and slicing, clean and draining after,
It must pre-process.
Preferably, the temperature heated described in step 4 be 80~110 DEG C, the time stirred described in step 4 be 10~
16min。
Pass through above-mentioned technical proposal, Pass through above-mentioned technical proposal, rational procedure of processing can be with relatively good to various groups
Divide and handled, and finally allow them to be mixed, overall deep processing, which is also tried one's best, after mixing is reduced to component the inside beneficiating ingredient
Destruction, ensure the flavour and beneficial functional of each component.
The purpose of the present invention three：A kind of composition or claim 6 to 8 including described in claim 1 to 5 any one
The application of preparation method described in any one in thick chilli sauce production field.
In summary, the invention has the advantages that：
1st, nut, fruit and Chinese medicine have been selected in the combination of thick chilli sauce, this meets the think of of the integration of drinking and medicinal herbs in tcm health preserving theory
Think, can not only allow the taste of food in itself to become abundant to supplement the deficiency of medicine in itself from food, while be also to pass through
Noiseless mode moist all things on earth to reach the purpose of final conditioning body, the earliest Medical monographs in China《Interior warp》Medicine is divided into greatly
It is malicious, normal poison, mild toxicity, nontoxic, therefore can also prove that the there's no such thing as a totally safe medicine that we often say is correct, reaching basic fall fire
After purpose, supplemented from food more rationally and healthy；
2nd, the scene that thick chilli sauce is often applied be vegetable it is less in the case of, be seasoned by thick chilli sauce, from fruit and
Nut, which carries out collocation, can preferably improve the trace element enriched in thick chilli sauce and vitamin etc., and more preferably more scientific meets people
The psychological need of body, also food can be allowed to meet human body needs in the case where vegetable is few；
3rd, while edible thick chilli sauce, help spleen is also the important benefits of the present invention, says that spleen is the day after tomorrow in theory of traditional Chinese medical science
This, the digestion power of body can be improved by help spleen, so as to the body energy of comprehensive raising body, increase is exempted from
Epidemic disease power, eater is allowed to reduce sufferer.
Embodiment
The present invention is described in further detail below.
Following article is purchased from market.
Embodiment 1：By pears 16g and loquat 16g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process
Pulp, then tentatively shredded, obtain the first product；
Pimiento 60g and peanut 16g individually pluck only, is then shredded, is obtained the second product；
Root bark of tree peony 10g is mixed and then is fully ground with golden cypress 10g, obtains the third product of powdery；
Described first and second and after third product mixes with water 20g, mix, heat with white granulated sugar 12g, salt 8g and citric acid 0.6
Stirring, obtains the 4th product；
4th product is well mixed with D~sodium isoascorbate 0.3g, potassium sorbate 0.1g, is mixed with converted starch 3g,
And heated at 110 DEG C and stir 16min, obtain product finally.
Embodiment 2：By pears 10g and loquat 10g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process
Pulp, then tentatively shredded, obtain the first product；
Pimiento 20g, peanut 10g individually pluck only, are then shredded, are obtained the second product；
Root bark of tree peony 6g is mixed and then is fully ground with golden cypress 6g, obtains the third product of powdery；
Described first and second and after third product mixes with water 10g, mix, heat with white granulated sugar 4g, salt 1g and citric acid 0.3
Stirring, obtains the 4th product；
4th product is well mixed with D~sodium isoascorbate 0.1g, potassium sorbate 0.05g, is mixed with converted starch 1g,
And heated at 80 DEG C and stir 10min, obtain product finally.
Embodiment 3：By pears 13g and loquat 13g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process
Pulp, then tentatively shredded, obtain the first product；
Pimiento 40g, peanut 13g individually pluck only, are then shredded, are obtained the second product；
Root bark of tree peony 8g is mixed and then is fully ground with golden cypress 8g, obtains the third product of powdery；
Described first and second and after third product mixes with water 15g, mix, add with white granulated sugar 8g, salt 4.5g and citric acid 0.45
Thermal agitation, obtain the 4th product；
4th product is well mixed with D~sodium isoascorbate 0.2g, potassium sorbate 0.075g, is mixed with converted starch 2g
Close, and heated at 95 DEG C and stir 13min, obtain product finally.
Embodiment 4：By pears 10g and loquat 10g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process
Pulp, then tentatively shredded, obtain the first product；
Pimiento 20g, peanut 10g individually pluck only, are then shredded, are obtained the second product；
Root bark of tree peony 10g is mixed and then is fully ground with golden cypress 10g, obtains the third product of powdery；
Described first and second and after third product mixes with water 20g, mix, heat with white granulated sugar 12g, salt 8g and citric acid 0.6
Stirring, obtains the 4th product；
4th product is well mixed with D~sodium isoascorbate 0.3g, potassium sorbate 0.1g, is mixed with converted starch 3g,
And heated at 110 DEG C and stir 16min, obtain product finally.
Embodiment 5：By pears 16g and loquat 16g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process
Pulp, then tentatively shredded, obtain the first product；
Pimiento 60g, peanut 16g individually pluck only, are then shredded, are obtained the second product；
Root bark of tree peony 6g is mixed and then is fully ground with golden cypress 6g, obtains the third product of powdery；
Described first and second and after third product mixes with water 10g, mix, heat with white granulated sugar 4g, salt 1g and citric acid 0.3
Stirring, obtains the 4th product；
4th product is well mixed with D~sodium isoascorbate 0.1g, potassium sorbate 0.05g, is mixed with converted starch 1g,
And heated at 80 DEG C and stir 10min, obtain product finally.
Comparative example is tested
Comparative example 1：By pears 13g and loquat 13g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, obtain the fruit of pretreatment
Meat, then tentatively shredded, obtain the first product；
Pimiento 40g, peanut 13g individually pluck only, are then shredded, are obtained the second product；
Root bark of tree peony 8g is mixed and then is fully ground with golden cypress 8g, obtains the third product of powdery；
Described first and second and after third product mixes with water 15g, mix, add with white granulated sugar 8g, salt 4.5g and citric acid 0.45
Thermal agitation, obtain the 4th product；
4th product is well mixed with D~sodium isoascorbate 0.2g, potassium sorbate 0.075g, is mixed with converted starch 2g
Close, and heated at 95 DEG C and stir 13min, obtain product finally.
Comparative example 1：By pears 13g and loquat 13g successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process
Pulp, then tentatively shredded, obtain the first product；
Pimiento 40g, peanut 13g individually pluck only, are then shredded, are obtained the second product；
After first and second product mixes with water 15g, mixed with white granulated sugar 8g, salt 4.5g and citric acid 0.45, heating is stirred
Mix, obtain third product；
The third product is well mixed with D~sodium isoascorbate 0.2g, potassium sorbate 0.075g, is mixed with converted starch 2g
Close, and heated at 95 DEG C and stir 13min, obtain product finally.
Comparative example 2：Pimiento 40g, peanut 13g individually pluck only, are then shredded, are obtained the first product；
Root bark of tree peony 8g is mixed and then is fully ground with golden cypress 8g, obtains the second product of powdery；
After first and second product mixes with water 15g, mixed with white granulated sugar 8g, salt 4.5g and citric acid 0.45, heating is stirred
Mix, obtain third product；
The third product is well mixed with D~sodium isoascorbate 0.2g, potassium sorbate 0.075g, is mixed with converted starch 2g
Close, and heated at 95 DEG C and stir 13min, obtain product finally.
Comparative example 3：Pimiento 40g, peanut 13g individually pluck only, are then shredded, are obtained the first product；
After first product mixes with water 15g, mix, heating stirring, obtain with white granulated sugar 8g, salt 4.5g and citric acid 0.45
Second product；
Second product is well mixed with D~sodium isoascorbate 0.2g, potassium sorbate 0.075g, is mixed with converted starch 2g
Close, and heated at 95 DEG C and stir 13min, obtain product finally.
Product foretastes experiment
The people of volunteer 40 from various parts of the country is recruited respectively to foretaste the product in embodiment 1-5 and comparative example 1-3,
After the completion of foretasting, every volunteer's combination product outward appearance, comprehensive mouthfeel and purchase intention comprehensive grading are asked, ten points are highest,
Each group volunteer marking average value is taken, marking result refers to table 1.
Table 1：Volunteer foretastes grade form.
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Scoring | 9.5 | 9.2 | 9.1 | 9.3 | 9.2 | 9.4 | 8.1 | 7.7 |
Functional experiment
24 male volunteers are each selected from the Shaanxi of northern area, Beijing, Shandong, mean allocation to embodiment 1-5 and right
Ratio 1-3 product is foretasted, and averagely 3 times a day, each 60g is continuous edible 15 days.
It is final obtain a result for：Product in edible embodiment 1-5 has no any abnormal excessive internal heat symptom, and has eaten contrast
In example 1,2 in 9 people of product, then wherein 6 people have excessive internal heat symptom；And having eaten 9 people in the product in comparative example 3 has 7 people to have
Excessive internal heat symptom, while there are 6 people substantially to have swelling and aching of gum, yellow urine, constipation symptom in 7 people to get angry.
Find that the addition of the fall fire fruit in embodiment serves relatively good carry by foretasting experiment and functional experiment
The effect of product taste is risen, when lacking fruit, the taste of product is decreased obviously, and the product in more edible embodiments is for the north
Also excessive internal heat symptom will not easily be caused for people, and the symptom of excessive internal heat then occurs in the product in edible comparative example, this is illustrated
The fruit and traditional Chinese medicine ingredients of addition successfully inhibit influence of the capsicum to human body in itself, so as to allow it is more like eating capsicum it is easy
Edible product of northerner of excessive internal heat and be not concerned about get angry the problem of.
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
Member can make the modification of no creative contribution to the present embodiment as needed after this specification is read, but as long as at this
All protected in the right of invention by Patent Law.
Claims (9)
- A kind of 1. food compositions, it is characterised in that：Include peanut, pimiento, pears, loquat, golden cypress, the root bark of tree peony, water.
- A kind of 2. food compositions according to claim 1, it is characterised in that：The composition also includes for adjusting The auxiliary and condiment of taste, auxiliary and condiment include salt, converted starch, white granulated sugar.
- A kind of 3. food compositions according to claims 1 to 2, it is characterised in that：The composition also includes：D~different Sodium ascorbate, citric acid and potassium sorbate.
- A kind of 4. food compositions according to claim 2, it is characterised in that：In terms of mass fraction including：Peanut 10~ 16 parts, 20~60 parts of pimiento, 10~16 parts of pears, 10~16 parts of loquat, 6~10 parts of golden cypress, 6~10 parts of the root bark of tree peony, white granulated sugar 4~ 10~20 parts of 12 parts, 1~8 part of salt, 1~3 part of converted starch and water.
- A kind of 5. food compositions according to claim 3, it is characterised in that：In terms of mass fraction, D~arabo-ascorbic acid 0.05~0.1 part of 0.1~0.3 part of sodium, 0.3~0.6 part of citric acid and potassium sorbate.
- A kind of 6. preparation method of the food compositions as described in claim 1 to 5 any one, it is characterised in that：The preparation Method is：Step 1：After pears and loquat are pre-processed, tentatively shredded, obtain the first product；Step 2：Pimiento and peanut are individually plucked only, are then shredded, and obtain the second product；Step 3：The root bark of tree peony is mixed and then is fully ground with golden cypress, obtains the third product of powdery；Step 4：Described first and second and after third product mixes with water, mixed with white granulated sugar, salt and citric acid, heating is stirred Mix, obtain the 4th product；Step 5：4th product is well mixed with D~sodium isoascorbate, potassium sorbate, is mixed with converted starch solution, Heating stirring, obtain product finally.
- 7. the preparation method of composition according to claim 6, it is characterised in that：The method of the pretreatment is：Pears, loquat Successively through removing the peel, be enucleated, stripping and slicing, clean and draining after, must pre-process.
- 8. the preparation method of food compositions according to claim 6, it is characterised in that：The temperature heated described in step 4 is 80~110 DEG C, the time stirred described in step 4 is 10~16min.
- 9. a kind of food compositions as described in claim 1 to 5 any one or the system as described in claim 6 to 8 any one Application of the Preparation Method in thick chilli sauce production field.
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| US20050129783A1 (en) * | 2001-04-19 | 2005-06-16 | Mccleary Edward L. | Composition and method for treatment of neurophysiological conditions and maintenance of neurophysiological health |
| CN103989183A (en) * | 2014-05-21 | 2014-08-20 | 田文 | Food therapy composition capable of lightening excessive internal heat of warm food product |
| CN104543948A (en) * | 2013-10-24 | 2015-04-29 | 孙红召 | Mutton chilli sauce |
| CN106722834A (en) * | 2017-01-20 | 2017-05-31 | 广东茂德公食品集团有限公司 | A kind of composition, preparation method and its application in thick chilli sauce production field |
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2017
- 2017-10-11 CN CN201710943196.1A patent/CN107510033A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050129783A1 (en) * | 2001-04-19 | 2005-06-16 | Mccleary Edward L. | Composition and method for treatment of neurophysiological conditions and maintenance of neurophysiological health |
| CN104543948A (en) * | 2013-10-24 | 2015-04-29 | 孙红召 | Mutton chilli sauce |
| CN103989183A (en) * | 2014-05-21 | 2014-08-20 | 田文 | Food therapy composition capable of lightening excessive internal heat of warm food product |
| CN106722834A (en) * | 2017-01-20 | 2017-05-31 | 广东茂德公食品集团有限公司 | A kind of composition, preparation method and its application in thick chilli sauce production field |
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