CN1552240A - Antifatigue hot pepper food - Google Patents

Antifatigue hot pepper food Download PDF

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Publication number
CN1552240A
CN1552240A CNA031380352A CN03138035A CN1552240A CN 1552240 A CN1552240 A CN 1552240A CN A031380352 A CNA031380352 A CN A031380352A CN 03138035 A CN03138035 A CN 03138035A CN 1552240 A CN1552240 A CN 1552240A
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Prior art keywords
drying
fatigue
powder
leisure food
chili
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CN100352367C (en
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蒋佃水
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Yiwu Lvkang Biotechnology Co Ltd
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  • Medicines Containing Plant Substances (AREA)

Abstract

An anti-fatigue hot pepper food is prepared from hot pepper powder, wheat flour, cane sugar, vegetable oil, soybean protein, animal's albumin, champignon, green tea, chicken powder, pilose asiabell root and ginseng through proportional mixing, die pressing, steaming, drying, frying in oil and flavouring.

Description

Anti-fatigue chili leisure food
Technical Field
The invention relates to a food with a health-care function, in particular to an anti-fatigue chili leisure food.
Background
People's life style is changing greatly, and the working time is longer, and the pressure is bigger, and the competition is more violent. The fast pace of life puts more and more urban residents at risk of fatigue and stress. These diseases, which already exist in western countries, are attracting attention from the Chinese health and nutrition communities. Data show that 70% of people in sub-health state in China are in charge of fatigue, which is an important cause of sub-health. On a seminar in recent days, Chinese and foreign nutritionists propose: can be used as snack food for relieving fatigue.
The american dietician, zelesquer, proposed that enhancement of the human immune system is a key factor in resisting fatigue and stress. "from a dietary point of view, the best way to combat fatigue and relieve stress is to boost the body's immune system with natural foods rich in antioxidants. A reasonable, scientific diet and proper amount of exercise are very important. "
"food is the center of regulation of the body," Dr. Richardy, "recent studies have shown that polyphagia foods rich in antioxidant substances have a significant effect on fatigue resistance and stress relief. Antioxidants promote the human immune system by controlling free radicals. Free radicals are some unstable forms of oxygen and can damage some important fats of the human body, thereby damaging human cells. The antioxidant substances such as vitamins E, C and A can control these free radicals and protect human immune system, thereby relieving psychological and physiological stress on people in life and preventing influence of unclean air on human body. "
The pathological changes and aging of the human body are closely related to the in vivo redox imbalance. In recent years, rapid development of antioxidant research and development at home and abroad is being associated with the rapid development. While chemically synthesized antioxidants have been severely limited, natural antioxidants from plant sources have attracted considerable attention.
The pepper has strong oxidation resistance and is mainly caused by phenolic substances and vitamins contained in pepper peel.
In 1995, Lee et al reported the measurement results of phenolic substances such as flavonoids and antioxidant activity of 12 kinds of fresh pepper peels, and the average content of flavonoids was 249.7mg/kg, the content of soluble phenol was 290.8mg/kg, and the oxidation inhibition rate of linoleic acid by phenol was 50.1% -81.5%.
Phenols as antioxidants, primarily donate electrons or hydrogen atoms to free radicals, such as peroxy Radicals (RO)2)， The electrons of the generated quinone free radical (A-O) are distributed on the aromatic ring to become a stable resonance free radical, and a stable structure is presented, and the structure no longer has the energy required for abstracting the hydrogen atom of the grease, so the activity is very weak, and the strong-activity RO can be used for combining other free radicals2Is substituted by weak A-O to terminate the free radical chain reaction, thereby playing the role of antioxidation.
Many phenolic substances can play an anti-oxidation role in human body only by reaching a certain concentration, such as quercetin and catechin (catechins) which are absorbed by human body and enter blood plasma to reach 1umol/L, and at the concentration, the substances can delay the fat peroxidation course in low-density lipoprotein (LDL) in vitro. The fat in LDL is oxidized by surplus oxidants (e.g. Cu)2+) After oxidation, cholesterol is deposited on macrophages and sponge cells in the form of LDL, vascular wall atherosclerosis is activated, and clinical symptoms such as hypertension, cardiovascular diseases and the like are presented.
Polyphenols may also exert an antioxidant effect by chelating metal ions.
Studies have shown that plant-derived phenols play a major role in oxidation resistance.
Particularly, the pepper seeds which are usually ignored by people contain 25 to 35 percent of oil, and the unsaturated fatty acid accounts for 84 to 97 percent of the total number, which belongs to a high-quality unsaturated fatty acid source, can produce special salad oil, and plants rich in the unsaturated acid are also rich in antioxidant, which is the biological survival rule. In 1974, Taga's research showed that the antioxidant activity of the isolated capsicum frutescens extract was 4.2-6.5 times that of the control group, and the antioxidant effective components were flavonoids such as myricetin, quercetin and sang-non-flavonol, and cinnamic acid derivatives such as caffeic acid and chlorogenic acid.
It is clear that the absolute necessity of eating fruits and vegetables is high, and the pepper product is undoubtedly the best choice.
According to recent statistical mathematics of the leather food research association, the world snack food market has annual sales in excess of 400 billion dollars. The annual sales of the potato chips in the United states reaches $ 57.21 million, and the annual consumption of every person is 2.6 kg. The annual consumption of the leisure food per capita in China is 16.6g, and the difference between the two data is 150 times, which shows that the market potential of the leisure food in China is huge and the prospect is wide.
The improvement is opened for 20 years, the living standard of people in China is continuously improved, and the food structure is obviously changed along with the improvement: the former pattern mainly of the saturated type is gradually changed to flavor type, nutritional type, enjoyable type or functional type. The leisure food is an important product for improving the life quality of people, can completely meet the requirement of conversion, is generally seen by food owners, and is known as a market hotspot product in the 21 st century.
In recent years, the leisure food in China has rapidly increased. The leisure food belongs to the relevant people of German Del potato industry with 500 strong in the world, the current leisure food is developed faster in China and becomes a fashion, but the people indicate that the variety of the current leisure food in China is limited, the consumption is restricted to a certain extent, and the development of the whole market of the leisure food is obviously unfavorable.
People in China have pointed out that the reason that the development speed of leisure food is not fast is firstly that the variety is single, most of the reasons are focused on the development of cereal puffed products, and the snack food collides violently in a narrow space; secondly, the flavor is general; and thirdly, the packaging capacity is overlarge. People in the industry remind, develop leisure food, should continuously expand the variety range at present, release novel products, focus on the technology of improving the product flavor, go the way of scale management, cultivate the leisure food industry with famous, excellent and special products. The secretary of the China baking industry Association has a comprehensive and extensive tendency that people continuously improve the knowledge of the leisure food in the development process of the leisure food, the development singleness of the domestic leisure food at present cannot adapt to the change of market development, and the leisure food calls for diversification.
Disclosure of Invention
The invention aims to provide a chili anti-fatigue leisure food, which not only enriches the variety of the leisure food, opens up a road for diversification of the leisure food, but also provides a convenient and delicious food for resisting fatigue and eliminating sub-health for the ubiquitous sub-health population in the modern time.
The invention is realized according to the following technical scheme.
A preparation method of a chili anti-fatigue leisure food is characterized by comprising the following steps: the composition comprises the following components in parts by weight:
slightly spicy chili powder 10-30 parts of wheat flour 16-32 parts of cane sugar 3-15 parts of
Vegetable oil 2-10 soybean protein 4-8 animal plasma protein 3-5
1-5 of mushroom, 1.5-5 of green tea, 1.5-5 of chicken powder
Radix Codonopsis 0.2-1 Ginseng radix 0.1-0.5
The method comprises the following manufacturing process:
preparing slightly spicy chili powder:
(1) selecting materials: selecting high-quality dry hot peppers without mildew, insect pests and pesticide residues, and removing stems and impurities;
(2) cleaning: washing with high pressure water, and rinsing with clean water;
(3) and (3) drying: drying with 60-80 deg.C hot air or sun drying in sunlight to water content less than 12%;
(4) crushing: pulverizing into fine pieces and coarse powder with pulverizer;
(5) and (3) extraction: by using supercritical CO2Extracting, wherein the extract is capsaicin which can be used as a raw material to obtain expensive capsaicin crystals through further separation; the extraction residue is the chilli powder without part of capsaicin, and the product made of the raw material not only preserves the rich nutrition of the chilli, but also is not too spicy, and people eat too much, thereby not stimulating the digestive tract and even getting inflamed.
The manufacturing method of the product comprises the following steps:
(1) metering: manually weighing or automatically weighing according to the formula requirement, and accurately weighing the weight of each raw material;
(2) mixing: the materials can be mixed by a double-helix conical mixer, and are fully mixed, otherwise, the appearance, the shape, the flavor and other qualities of the product are greatly influenced;
(3) humidifying: humidifying the mixture by a humidifying preprocessor to ensure that the water content of the mixture reaches 18 to 25 percent;
(4) feeding: feeding the materials into a hopper through a bucket elevator;
(5) extruding and cooking: 130 ℃ and 150 ℃ under the condition of 6-8 Mpa;
(6) cutting and forming: according to market demands, different die heads are used for manufacturing products with different shapes;
(7) drying and cooling: drying in hot air at 130-150 deg.C for 2-4 min;
(8) frying: frying in a continuous frying tank by a belt conveyor until the water content is 2-5%;
(9) seasoning: seasoning in the seasoning rotary drum to obtain the anti-fatigue chili leisure food.
The anti-fatigue snack food of the invention has the anti-fatigue function and is determined by the functional substances contained in each component.
1. Hot pepper: the pepper has strong oxidation resistance and is mainly caused by phenolic substances and vitamins contained in pepper peel.
Antioxidant vitamins are the joint names of VE (main component α -tocopherol), Vc (ascorbic acid) and β -carotene (VA source), which are accepted high-quality natural antioxidants, Howard et al 1994 and Daood et al 1996 report that the peel of fresh green, fresh red and dry fruits of capsicum contains rich antioxidant vitamins (the average content of β -carotene in the peel of fresh capsicum is 351.0ug/100g of fresh red fruits and 1522.5ug/100g of fresh green fruits; the average content of Vc is 93.4mg/100g of fresh red fruits and 172.5mg/100g of fresh green fruits, and carotenoids including β -carotene are continuously biosynthesized in the drying process after leaving the plant, so that the content of the carotenoids is increased).
2. Mushroom: the contained lentinan has obvious immunity enhancing and anti-fatigue effects, and the contained lentinacin has obvious blood fat effect.
3. Green tea: contains organic components such as tea phenol, caffeine, protein, vitamins, amino acids, saccharides, lipid, etc., and mineral elements such as K, Na, Fe, Cu, P, etc. It is well known that tea can refresh and relieve fatigue, mainly the action of caffeine and flavanols in tea, they can promote the activity of adrenal pituitary, prevent the degradation of catecholamine in blood, induce the biosynthesis of catecholamine, and the said exciting action is not affected by other factors to reduce its effect, and the catechol has the function of promoting excitation and has strong action on cardiovascular system. The caffeine in the tea can excite the heart and promote blood circulation, and simultaneously the caffeine can stimulate the central nervous system of the human body, particularly convert the cerebral cortex in a retardation state into an excitation state and further cause the excitation of delaying the brain, thereby achieving the effects of removing sleepiness, relieving fatigue and concentrating thought. The diuretic effect of tea can accelerate lactic acid discharge, recover fatigue organism, and caffeine can enhance conditioned reflex capacity and improve thinking efficiency.
4. Codonopsis pilosula: contains radix Codonopsis saponin, polysaccharide, phospholipids, choline and fructose, and has antifatigue and antihypoxic effects. By infusing radix Codonopsis decoction 0.25g into mouse, the swimming ability can be improved. The injection is injected into the abdominal cavity of a mouse by 0.2ml/10g, and the normal pressure hypoxia tolerance test has obvious antagonistic action (P is less than 0.001).
5. Ginseng: contains various ginsenosides, ginseng polysaccharide, oligopeptide, vitamins, essential oil, etc., has bidirectional regulation effect on organism function and metabolism, and is beneficial to organism function recovery and enhancement. Wherein the ginsenoside Rg1(C41H47O14) Has remarkable anti-fatigue effect.
Ginseng is a traditional Chinese medicine for tonifying qi, and has the effects of strengthening body resistance, consolidating constitution, invigorating primordial qi, benefiting blood, promoting fluid production, tranquilizing mind, improving intelligence, treating deficiency of both qi and blood, and relieving neurasthenia.
The invention has reasonable nutrition proportion: 1. binding of plant to animal protein; 2. wheat flour and soybean protein 4: 1. Has balanced nutrition, high bioavailability, and anti-fatigue effect.
In the case of the example 1, the following examples are given,
the formula is as follows:
slightly hot chili pepper powder 12 wheat flour 20 cane sugar 7
Vegetable oil 6 soybean protein 5 animal plasma protein 3
Lentinus edodes 3 green tea 3 chicken powder 2
Codonopsis pilosula 1 Ginseng radix 0.4
In the case of the example 2, the following examples are given,
the formula is as follows:
slightly hot chili pepper powder 10 wheat flour 28 cane sugar 10
Vegetable oil 4 soy protein 4 animal plasma protein 5
Lentinus edodes 2 green tea 5 chicken powder 1.5
Codonopsis pilosula 0.6 Ginseng radix 0.3
The preparation method comprises the following steps:
(1) metering: manually weighing or automatically weighing according to the formula requirement, and accurately weighing the weight of each raw material;
(2) mixing: the materials can be mixed by a double-helix conical mixer, and are fully mixed, otherwise, the appearance, the shape, the flavor and other qualities of the product are greatly influenced;
(3) humidifying: humidifying the mixture by a humidifying preprocessor to enable the water content of the mixture to reach 20%;
(4) feeding: feeding the materials into a hopper through a bucket elevator;
(5) extruding and cooking: extruding and cooking at 135 deg.C and 7 Mpa;
(6) cutting and forming: according to market demands, different die heads are used for manufacturing products with different shapes;
(7) drying and cooling: drying in 130 deg.C hot air for 3 min;
(8) frying: frying in a continuous frying tank by a belt conveyor until the water content is 3%;
(9) seasoning: seasoning in the seasoning rotary drum to obtain the anti-fatigue chili leisure food.

Claims (2)

1. A preparation method of a chili anti-fatigue leisure food is characterized by comprising the following steps: the composition comprises the following components in parts by weight:
slightly spicy chili powder 10-30 parts of wheat flour 16-32 parts of cane sugar 3-15 parts of
Vegetable oil 2-10 soybean protein 4-8 animal protein 3-5
1-5 of mushroom, 1.5-5 of green tea, 1.5-5 of chicken powder
Radix Codonopsis 0.2-1 Ginseng radix 0.1-0.5
The preparation method of the slightly-spicy chili powder comprises the following steps:
(1) selecting materials: selecting high-quality dry hot peppers without mildew, insect pests and pesticide residues, and removing stems and impurities;
(2) cleaning: washing with high pressure water, and rinsing with clean water;
(3) and (3) drying: drying with 60-80 deg.C hot air or sun drying in sunlight to water content less than 12%;
(4) crushing: pulverizing into fine pieces and coarse powder with pulverizer;
(5) and (3) extraction: by using supercritical CO2Extracting, wherein the extract is capsaicin which can be used as a raw material to obtain expensive capsaicin crystals through further separation; the extraction residue is the chilli powder without part of capsaicin, and the product made of the raw material not only preserves the rich nutrition of the chilli, but also is not too spicy, and people eat too much, thereby not stimulating the digestive tract and even getting inflamed.
The manufacturing method of the product comprises the following steps:
(1) metering: manually weighing or automatically weighing according to the formula requirement, and accurately weighing the weight of each raw material;
(2) mixing: the materials can be mixed by a double-helix conical mixer, and are fully mixed, otherwise, the appearance, the shape, the flavor and other qualities of the product are greatly influenced;
(3) humidifying: humidifying the mixture by a humidifying preprocessor to ensure that the water content of the mixture reaches 18 to 25 percent;
(4) feeding: feeding the materials into a hopper through a bucket elevator;
(5) extruding and cooking: the production is finished by adopting a double-screw extrusion cooking machine;
(6) cutting and forming: according to market demands, different die heads are used for manufacturing products with different shapes;
(7) drying and cooling: drying in hot air at 130-150 deg.C for 2-4 min;
(8) frying: frying in a continuous frying tank by a belt conveyor until the water content is 2-5%;
(9) seasoning: seasoning in the seasoning rotary drum to obtain the anti-fatigue chili leisure food.
2. The method for preparing a capsicum fatigue-resistant leisure food as claimed in claim 1, which is characterized in that: supercritical CO in the preparation of slightly spicy chili powder2Extracting at 35-50 deg.C under 6-11Mpa for 10-30 min; in the production of the product, the temperature of extrusion cooking is 130-150 ℃, and the pressure is 6-8 Mpa.
CNB031380352A 2003-05-30 2003-05-30 Antifatigue hot pepper food Expired - Fee Related CN100352367C (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102948755A (en) * 2011-08-22 2013-03-06 蒋佃水 Snack coarse cereal foods rich in dietary fibers
CN102948689A (en) * 2011-08-17 2013-03-06 蒋佃水 Staple food blend rice and its preparation method
CN103478536A (en) * 2013-08-13 2014-01-01 当涂县瑞龙果树种植专业合作社 Anti-fatigue of purple sweet potato glutinous rice flour and preparation method thereof
CN105105153A (en) * 2015-08-20 2015-12-02 薛典荣 Coconut lung-heat removing beef paste and making method thereof
CN105124538A (en) * 2015-08-20 2015-12-09 薛典荣 Smoked fragrant beef paste with function of regulating meridians and preparation method of smoked fragrant beef paste
CN105124539A (en) * 2015-08-20 2015-12-09 薛典荣 Chocolate-flavored beef paste and preparation method thereof
CN105124537A (en) * 2015-08-20 2015-12-09 薛典荣 Refreshing beef paste with function of nourishing lung and preparation method of refreshing beef paste
CN105124536A (en) * 2015-08-20 2015-12-09 薛典荣 Fragrant mushroom and beef paste and preparation method thereof
CN105231409A (en) * 2015-07-24 2016-01-13 马鞍山市黄池食品（集团）有限公司 Preparation method of beef paste capable of soothing nerves and benefitting qi
CN106666744A (en) * 2016-12-29 2017-05-17 塔城市星河生物工程有限责任公司 Production method for efficiently extracting flavone from pepper seeds

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1304682A (en) * 2000-10-04 2001-07-25 董森 Puffed slitted potato containing capsaicin and starch suppressing enzyme for lossing weight
DE20101921U1 (en) * 2001-02-03 2001-06-21 Berhard Werner Nahrungsmittel Freeze-dried or other vegetables and / or dried fruit

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102948689A (en) * 2011-08-17 2013-03-06 蒋佃水 Staple food blend rice and its preparation method
CN102948755A (en) * 2011-08-22 2013-03-06 蒋佃水 Snack coarse cereal foods rich in dietary fibers
CN103478536A (en) * 2013-08-13 2014-01-01 当涂县瑞龙果树种植专业合作社 Anti-fatigue of purple sweet potato glutinous rice flour and preparation method thereof
CN105231409A (en) * 2015-07-24 2016-01-13 马鞍山市黄池食品（集团）有限公司 Preparation method of beef paste capable of soothing nerves and benefitting qi
CN105105153A (en) * 2015-08-20 2015-12-02 薛典荣 Coconut lung-heat removing beef paste and making method thereof
CN105124538A (en) * 2015-08-20 2015-12-09 薛典荣 Smoked fragrant beef paste with function of regulating meridians and preparation method of smoked fragrant beef paste
CN105124539A (en) * 2015-08-20 2015-12-09 薛典荣 Chocolate-flavored beef paste and preparation method thereof
CN105124537A (en) * 2015-08-20 2015-12-09 薛典荣 Refreshing beef paste with function of nourishing lung and preparation method of refreshing beef paste
CN105124536A (en) * 2015-08-20 2015-12-09 薛典荣 Fragrant mushroom and beef paste and preparation method thereof
CN106666744A (en) * 2016-12-29 2017-05-17 塔城市星河生物工程有限责任公司 Production method for efficiently extracting flavone from pepper seeds

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Assignee: Hefei Zhongke forward biological science and Technology Development Co Ltd

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