CN107594458A - A kind of odorant composition, preparation method and its application in thick chilli sauce production field - Google Patents
A kind of odorant composition, preparation method and its application in thick chilli sauce production field Download PDFInfo
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- CN107594458A CN107594458A CN201710941845.4A CN201710941845A CN107594458A CN 107594458 A CN107594458 A CN 107594458A CN 201710941845 A CN201710941845 A CN 201710941845A CN 107594458 A CN107594458 A CN 107594458A
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Abstract
The invention discloses a kind of odorant composition, its drip irrigation device is to include Chinese chestnut, pimiento, apple, mulberries, the root of Dahurain angelica, mulberry leaf, water, invigorating the spleen to clear away damp pathogen 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 odorant composition, 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, rear incoming Japan, China, and Yunnan, Guizhou, Sichuan,
The ground such as Guangxi and Hunan carries 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, Chinese chestnut 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 odorant composition, serves the effect of invigorating the spleen to clear away damp pathogen, by fruit,
Chinese medicine is engaged with capsicum, invigorating the spleen to clear away damp pathogen while improving the digestion power of eater, improves the function of human spleen, promotes spleen
The dirty transporting wet for water, human body is allowed away from wet disease.
The present invention above-mentioned technical purpose technical scheme is that：A kind of odorant composition, including
There are Chinese chestnut, pimiento, apple, mulberries, the root of Dahurain angelica, mulberry leaf, water.
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 Chinese chestnut, 24~56 parts of pimiento, 10~18 parts of apple, mulberries
10~18 parts, 6~10 parts of the root of Dahurain angelica, 6~10 parts of mulberry leaf, 4~12 parts of honey, 1~8 part of salt, 1~3 part of converted starch and water 10
~24 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, 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 further play the function of invigorating spleen to remove dampness, it is and peppery
Green pepper is engaged, invigorating the spleen to clear away damp pathogen while improving eater's digestion power, improves the function of human spleen, promotes spleen wet for water
Transporting, allow human body 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 apple and mulberries are pre-processed, tentatively shredded, obtain the first product；
Step 2：Pimiento and Chinese chestnut are individually plucked only, are then shredded, and obtain the second product；
Step 3：Mulberry leaf are mixed and then are fully ground with the root of Dahurain angelica, obtain the third product of powdery；
Step 4：Described first and second and after third product mixes with water, mixed with honey, salt and citric acid, heating stirring,
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：Apple successively clean, stoning, stripping and slicing, draining step；Mulberries are washed successively
Only stem, fruit chopping and draining step, are gone, it is final to obtain 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 cooperation of mulberry leaf and the root of Dahurain angelica can be good at playing a part of dispelling wind and eliminating dampness, and mulberry leaf also drop the dry work to reduce phlegm and internal heat
With, it is possible to reduce the occurrence of " excessive internal heat "；
2nd, the addition of mulberries 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：Apple 18g successively clean, stoning, stripping and slicing, draining step；Mulberries 18g is cleaned, is removed stem, fruit successively
Chopping and draining step, it is final to obtain pretreated pulp, then pulp is tentatively shredded, obtains the first product；It is red peppery
Green pepper 56g and Chinese chestnut 18g individually pluck only, is then shredded, is obtained the second product；
Mulberry leaf 10g is mixed and then is fully ground with root of Dahurain angelica 10g, obtains the third product of powdery；
Described first and second and after third product mixes with water 24g, mixed with honey 12g, salt 8g and citric acid 0.6, heating is stirred
Mix, 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：Apple 10g successively clean, stoning, stripping and slicing, draining step；Mulberries 10g is cleaned, is removed stem, fruit successively
Chopping and draining step, it is final to obtain pretreated pulp, then pulp is tentatively shredded, obtains the first product；It is red peppery
Green pepper 24g, Chinese chestnut 10g individually pluck only, are then shredded, are obtained the second product；
Mulberry leaf 6g is mixed and then is fully ground with root of Dahurain angelica 6g, obtains the third product of powdery；
Described first and second and after third product mixes with water 10g, mixed with honey 4g, salt 1g and citric acid 0.3, heating is stirred
Mix, 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：Apple 14g successively clean, stoning, stripping and slicing, draining step；Mulberries 14g is cleaned, is removed stem, fruit successively
Chopping and draining step, it is final to obtain pretreated pulp, then pulp is tentatively shredded, obtains the first product；It is red peppery
Green pepper 40g, Chinese chestnut 14g individually pluck only, are then shredded, are obtained the second product；
Mulberry leaf 8g is mixed and then is fully ground with root of Dahurain angelica 8g, obtains the third product of powdery；
Described first and second and after third product mixes with water 17g, mix, heat with honey 8g, salt 4.5g and citric acid 0.45
Stirring, obtains 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：By apple 10g and mulberries 10g successively through removing stem, going calyx, petal to crush, after clean and draining, obtain
The pulp of pretreatment, is then tentatively shredded, and obtains the first product；
Pimiento 24g, Chinese chestnut 10g individually pluck only, are then shredded, are obtained the second product；
Mulberry leaf 10g is mixed and then is fully ground with root of Dahurain angelica 10g, obtains the third product of powdery；
Described first and second and after third product mixes with water 24g, mixed with honey 12g, salt 8g and citric acid 0.6, heating is stirred
Mix, 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：By apple 18g and mulberries 18g successively through removing stem, going calyx, petal to crush, after clean and draining, obtain
The pulp of pretreatment, is then tentatively shredded, and obtains the first product；
Pimiento 56g, Chinese chestnut 18g individually pluck only, are then shredded, are obtained the second product；
Mulberry leaf 6g is mixed and then is fully ground with root of Dahurain angelica 6g, obtains the third product of powdery；
Described first and second and after third product mixes with water 10g, mixed with honey 4g, salt 1g and citric acid 0.3, heating is stirred
Mix, 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：By apple 14g and mulberries 14g successively through removing stem, going calyx, petal to crush, after clean and draining, pre- place is obtained
The pulp of reason, is then tentatively shredded, and obtains the first product；
Pimiento 40g, Chinese chestnut 14g individually pluck only, are then shredded, are obtained the second product；
After first and second product mixes with water 17g, mixed with honey 8g, salt 4.5g and citric acid 0.45, heating stirring,
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, Chinese chestnut 14g individually pluck only, are then shredded, are obtained the first product；
Mulberry leaf 8g is mixed and then is fully ground with root of Dahurain angelica 8g, obtains the second product of powdery；
After first and second product mixes with water 15g, mixed with honey 8g, salt 4.5g and citric acid 0.45, heating stirring,
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, Chinese chestnut 14g individually pluck only, are then shredded, are obtained the first product；
After first product mixes with water 15g, mixed with honey 8g, salt 4.5g and citric acid 0.45, heating stirring, obtain
Two products；
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.
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 work(
It can be remarkably reinforced；And eaten in comparative example 1,2 in 6 people of product, similarly moisture symptom mitigation, but spleen function is replied
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, together
When spleen function it is also unchanged.
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. odorant composition, it is characterised in that：Include Chinese chestnut, pimiento, apple, mulberries, the root of Dahurain angelica, mulberry leaf, water.
- A kind of 2. odorant composition 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. odorant composition according to claim 2, it is characterised in that：The composition also includes：D~different anti-bad Hematic acid sodium, citric acid and potassium sorbate.
- A kind of 4. odorant composition according to claim 2, it is characterised in that：In terms of mass fraction including：Chinese chestnut 10~ 18 parts, 24~56 parts of pimiento, 10~18 parts of apple, 10~18 parts of mulberries, 6~10 parts of the root of Dahurain angelica, 6~10 parts of mulberry leaf, honey 4~ 10~24 parts of 12 parts, 1~8 part of salt, 1~3 part of converted starch and water.
- A kind of 5. odorant composition 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 flavoring compositions as described in claim 1 to 5 any one, it is characterised in that：The preparation Method is：Step 1：After apple and mulberries are pre-processed, preliminary crushing is carried out, obtains the first product；Step 2：Pimiento and Chinese chestnut are individually plucked only, are then shredded, and obtain the second product；Step 3：Mulberry leaf are mixed and then are fully ground with the root of Dahurain angelica, obtain the third product of powdery；Step 4：Described first and second and after third product mixes with water, mixed with honey, salt and citric acid, heating stirring, 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 flavoring compositions according to claim 6, it is characterised in that：The method of the pretreatment is：Apple Fruit successively clean, stoning, stripping and slicing, draining step；Mulberries are cleaned, go stem, fruit chopping and draining step successively, final in advance Pulp after processing.
- 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 odorant composition 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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| KR20040064402A (en) * | 2003-01-11 | 2004-07-19 | 손영석 | Functional curry containing diet enzyme, herb medicines and functional materials |
| CN103989183A (en) * | 2014-05-21 | 2014-08-20 | 田文 | Food therapy composition capable of lightening excessive internal heat of warm food product |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN104921088A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili 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 |
| CN107136476A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of thick chilli sauce with benefiting qi and nourishing blood effect and preparation method thereof |
-
2017
- 2017-10-11 CN CN201710941845.4A patent/CN107594458A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040064402A (en) * | 2003-01-11 | 2004-07-19 | 손영석 | Functional curry containing diet enzyme, herb medicines and functional materials |
| CN103989183A (en) * | 2014-05-21 | 2014-08-20 | 田文 | Food therapy composition capable of lightening excessive internal heat of warm food product |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN104921088A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili 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 |
| CN107136476A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of thick chilli sauce with benefiting qi and nourishing blood effect and preparation method thereof |
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Application publication date: 20180119 |