CN107510034A - A kind of flavour compositions, preparation method and its application in thick chilli sauce production field - Google Patents
A kind of flavour compositions, preparation method and its application in thick chilli sauce production field Download PDFInfo
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- CN107510034A CN107510034A CN201710943199.5A CN201710943199A CN107510034A CN 107510034 A CN107510034 A CN 107510034A CN 201710943199 A CN201710943199 A CN 201710943199A CN 107510034 A CN107510034 A CN 107510034A
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- 239000000203 mixture Substances 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 title claims description 16
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 241001647745 Banksia Species 0.000 claims abstract description 14
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 14
- 241000234435 Lilium Species 0.000 claims abstract description 14
- 241000220317 Rosa Species 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 229920002472 Starch Polymers 0.000 claims description 14
- 241001247821 Ziziphus Species 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 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 13
- 235000010241 potassium sorbate Nutrition 0.000 claims description 13
- 239000004302 potassium sorbate Substances 0.000 claims description 13
- 229940069338 potassium sorbate Drugs 0.000 claims description 13
- 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 13
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 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
- 244000126002 Ziziphus vulgaris Species 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 21
- 210000000952 spleen Anatomy 0.000 abstract description 21
- 235000002566 Capsicum Nutrition 0.000 abstract description 10
- 239000001390 capsicum minimum Substances 0.000 abstract description 10
- 239000003814 drug Substances 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 244000052769 pathogen Species 0.000 abstract description 4
- 230000001717 pathogenic effect Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 240000008866 Ziziphus nummularia 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 67
- 230000000052 comparative effect Effects 0.000 description 12
- 241000219109 Citrullus Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 238000013019 agitation Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 241000208293 Capsicum Species 0.000 description 2
- 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 2
- 238000010411 cooking Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 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
- 206010062717 Increased upper airway secretion Diseases 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
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 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
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000026435 phlegm Diseases 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
- 238000005728 strengthening Methods 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/285—Aucklandia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
-
- 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
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Abstract
The invention discloses a kind of flavour compositions, its drip irrigation device is to include jujube, pimiento, orange, lichee, lily, the banksia rose, watermelon juice, invigorating spleen to remove dampness is haveed the function that, it is engaged by fruit, Chinese medicine with capsicum, invigorating the spleen to clear away damp pathogen while improving the digestion power of eater, the function of human spleen is improved, promotes spleen to allow human body away from wet disease for the wet transporting of water.
Description
Technical field
The present invention relates to production of condiments field, more particularly to a kind of flavour 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, jujube 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 edible thick chilli sauce be then it is a kind of easily sample very much mode, the reason for sales volume of thick chilli sauce at present at home increases sharply, is except having solely
Outside special taste, capsicum also has many benefits to human body in itself, and it is that lifting consumer glues to promote the feature of thick chilli sauce in itself
Property an important means, and now thick chilli sauce Corporation R ＆ D direction.
The content of the invention
It is an object of the invention to provide a kind of flavour compositions, serve the effect of invigorating spleen to remove dampness, by fruit, Chinese medicine with
Capsicum is engaged, invigorating the spleen to clear away damp pathogen while improving the digestion power of eater, improves the function of human spleen, promote spleen for
The wet transporting of water, human body is allowed away from wet disease.
The present invention above-mentioned technical purpose technical scheme is that：A kind of flavour compositions, including
There are jujube, pimiento, orange, lichee, lily, the banksia rose, watermelon juice.
Preferably, the composition also includes the auxiliary and condiment for flavor adjustment, auxiliary and condiment includes salt, become
Property starch, honey.
Preferably, the composition also includes：D~sodium isoascorbate, citric acid and potassium sorbate.
Preferably, in terms of mass fraction including：10~18 parts of jujube, 24~56 parts of pimiento, 10~18 parts of orange, lichee
10~18 parts, 6~10 parts of lily, 6~10 parts of the banksia rose, 4~12 parts of honey, 1~8 part of salt, 1~3 part of converted starch and west
10~24 parts of melon juice.
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, plurality of Chinese and fruit coordinate the thick chilli sauce that pimiento is made, and capsicum has in itself
There is eliminating cold to remove dampness, while several fruit and Chinese medicine added can play the function of invigorating spleen to remove dampness, be engaged with capsicum,
Invigorating the spleen to clear away damp pathogen while improving eater's digestion power, the function of human spleen is improved, promote spleen to be allowed for the wet transporting of water
Human body is away from wet disease.
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 orange and lichee are pre-processed, tentatively shredded, obtain the first product；
Step 2：Pimiento and jujube are individually plucked only, are then shredded, and obtain the second product；
Step 3：The banksia rose is mixed and then is fully ground with lily, obtains the third product of powdery；
Step 4：Described first and second and after third product mixes with watermelon juice, mixed with honey, 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：Orange successively clean, peeling, stripping and slicing, draining step；Lichee is washed successively
Only, shell, be enucleated, fruit chopping and draining step, final pretreated pulp.
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, rational procedure of processing can be handled various components with relatively good, and finally
Them are allowed to be mixed, overall deep processing also destruction of the reduction to beneficiating ingredient inside component as far as possible, ensures each component after mixing
Flavour and beneficial functional.
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, the banksia rose and liliaceous cooperation can be good at playing a part of invigorating the spleen to clear away damp pathogen, and lily also has and drops dry reduce phlegm and internal heat
Effect, it is possible to reduce the occurrence of " excessive internal heat "；
2nd, the addition of lichee also has while taste are adjusted and tonified the liver and kidney, and eliminates the symptom of dry constipation of intestines, can be further
The effect of lifting thick chilli sauce, while reduce capsicum caused side effect in itself.
Embodiment
The present invention is described in further detail below.
Following article is purchased from market.
Embodiment 1：Orange 18g successively clean, peeling, stripping and slicing, draining step；Lichee 18g cleans, shells, being enucleated successively,
Fruit shreds and draining step, final to obtain pretreated pulp, and then pulp is tentatively shredded, obtains the first product；
Pimiento 56g and jujube 18g individually pluck only, is then shredded, is obtained the second product；
Banksia rose 10g is mixed and then is fully ground with lily 10g, obtains the third product of powdery；
Described first and second and after third product mixes with watermelon juice 24g, mix, add with honey 12g, salt 8g and citric acid 0.6
Thermal agitation, obtain 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：Orange 10g successively clean, peeling, stripping and slicing, draining step；Lichee 10g cleans, shells, being enucleated successively,
Fruit shreds and draining step, final to obtain pretreated pulp, and then pulp is tentatively shredded, obtains the first product；
Pimiento 24g, jujube 10g individually pluck only, are then shredded, are obtained the second product；
Banksia rose 6g is mixed and then is fully ground with lily 6g, obtains the third product of powdery；
Described first and second and after third product mixes with watermelon juice 10g, mix, add with honey 4g, salt 1g and citric acid 0.3
Thermal agitation, obtain 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：Orange 14g successively clean, peeling, stripping and slicing, draining step；Lichee 14g cleans, shells, being enucleated successively,
Fruit shreds and draining step, final to obtain pretreated pulp, and then pulp is tentatively shredded, obtains the first product；
Pimiento 40g, jujube 14g individually pluck only, are then shredded, are obtained the second product；
Banksia rose 8g is mixed and then is fully ground with lily 8g, obtains the third product of powdery；
Described first and second and after third product mixes with watermelon juice 17g, mixed with honey 8g, salt 4.5g and citric acid 0.45g
Close, heating stirring, 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 14min, obtain product finally.
Embodiment 4：Orange 10g successively clean, peeling, stripping and slicing, draining step；Lichee 10g cleans, shells, being enucleated successively,
Fruit shreds and draining step, final to obtain pretreated pulp, and then pulp is tentatively shredded, obtains the first product；
Pimiento 24g, jujube 10g individually pluck only, are then shredded, are obtained the second product；
Banksia rose 10g is mixed and then is fully ground with lily 10g, obtains the third product of powdery；
Described first and second and after third product mixes with watermelon juice 24g, mix, add with honey 12g, salt 8g and citric acid 0.6
Thermal agitation, obtain 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：Orange 18g successively clean, peeling, stripping and slicing, draining step；Lichee 18g cleans, shells, being enucleated successively,
Fruit shreds and draining step, final to obtain pretreated pulp, and then pulp is tentatively shredded, obtains the first product；
Pimiento 56g, jujube 18g individually pluck only, are then shredded, are obtained the second product；
Banksia rose 6g is mixed and then is fully ground with lily 6g, obtains the third product of powdery；
Described first and second and after third product mixes with watermelon juice 10g, mix, add with honey 4g, salt 1g and citric acid 0.3g
Thermal agitation, obtain 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：Orange 14g successively clean, peeling, stripping and slicing, draining step；Lichee 14g is cleaned, shelled, being enucleated successively, fruit
Chopping and draining step, it is final to obtain pretreated pulp, then pulp is tentatively shredded, obtains the first product；
Pimiento 40g, jujube 14g individually pluck only, are then shredded, are obtained the second product；
After first and second product mixes with watermelon juice 17g, mixed with honey 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 14min, obtain product finally.
Comparative example 2：Pimiento 40g, jujube 14g individually pluck only, are then shredded, are obtained the first product；
Banksia rose 8g is mixed and then is fully ground with lily 8g, obtains the second product of powdery；
After first and second product mixes with watermelon juice 15g, mixed with honey 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 14min, obtain product finally.
Comparative example 3：Pimiento 40g, jujube 14g individually pluck only, are then shredded, are obtained the first product；
After first product mixes with watermelon juice 15g, mixed with honey 8g, salt 4.5g and citric acid 0.45, heating stirring,
Obtain the 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 14min, 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 | 9.6 | 9.3 | 9.1 | 9.3 | 9.2 | 9.4 | 7.9 | 7.5 |
Functional experiment
24 male volunteers with the wet disease of the traditional Chinese medical science are selected from each department, mean allocation to embodiment 1-5 and comparative example 1-3's
Product is foretasted, and every three people eat a kind of product, and averagely 2 times a day, each 30-40g is continuous edible 3 months, and sets up
Control group, control group totally 9 people, control group crowd lives with above-mentioned volunteer, and area is identical, and other are homogeneous in addition to edible thick chilli sauce
Together.
It is final obtain a result for：Moisture substantially reduces in colony's body of product in edible embodiment 1-5, and spleen
Function is remarkably reinforced；And eaten in comparative example 1,2 in 6 people of product, similarly moisture symptom mitigation, but spleen function returns
Multiple situation and unobvious, and after having eaten comparative example 3, not only taste is deteriorated, while clearing damp effect not other experimenters as described above,
The function of spleen is also unchanged simultaneously.
Find that, for eating in embodiment for the experimenter of product, its is internal by foretasting experiment and functional experiment
Moisture and spleen function have larger lifting, while also very subject pursues taste；Lack medicine respectively in 1,2 in comparative example
Thing and fruit, wherein orange and lichee energy strengthening the spleen and stomach, when lacking fruit, the taste of product is also decreased obviously；In lacking
During medicine composition, the promotion to digestive function of spleen and stomach reduces, while is also significantly weakened on lifting spleen function, and the two is complete
When portion lacks, although the effect of individually edible capsicum also dispels moisture, influenceed less, together for the function of spleen in itself
When, the stomach of human body can be also stimulated so as to cause both taste to be got along well, and causes some unnecessary symptoms.
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. flavour compositions, it is characterised in that：Include jujube, pimiento, orange, lichee, lily, the banksia rose, watermelon Juice.
- A kind of 2. flavour 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, honey.
- A kind of 3. flavour 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. flavour compositions according to claim 2, it is characterised in that：In terms of mass fraction including：Jujube 10~ 18 parts, 24~56 parts of pimiento, 10~18 parts of orange, 10~18 parts of lichee, 6~10 parts of lily, 6~10 parts of the banksia rose, honey 4 10~24 parts of~12 parts, 1~8 part of salt, 1~3 part of converted starch and watermelon juice.
- A kind of 5. flavour 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 flavour compositions as described in claim 1 to 5 any one, it is characterised in that：The preparation Method is：Step 1：After orange and lichee are pre-processed, preliminary crushing is carried out, obtains the first product；Step 2：Pimiento and jujube are individually plucked only, are then shredded, and obtain the second product；Step 3：The banksia rose is mixed and then is fully ground with lily, obtains the third product of powdery；Step 4：Described first and second and after third product mixes with watermelon juice, mixed with honey, 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 flavour compositions according to claim 6, it is characterised in that：The method of the pretreatment is：Orange Sub clean successively, peeling, stripping and slicing, draining step；Lichee is cleaned, shelled, being enucleated successively, fruit shreds and draining step, most Pretreated pulp is obtained eventually.
- 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 flavour 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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| KR20090015189A (en) * | 2007-08-08 | 2009-02-12 | 김영은 | A method of making a sliced rice cake which is mixed the sauce |
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| CN103989183A (en) * | 2014-05-21 | 2014-08-20 | 田文 | Food therapy composition capable of lightening excessive internal heat of warm food product |
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Application publication date: 20171226 |