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Preparation method of cayenne beverage for relieving stomach stimulation

A technology of chili and beverages, applied in the direction of dairy products, milk preparations, applications, etc.

Inactive Publication Date: 2012-06-27
HANGZHOU LIUYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no spicy beverage product on the market, and chili should not be eaten too much, especially for people with poor gastrointestinal tract. Then, develop A chilli drink that is not irritating to the stomach, meeting the needs of some people who are addicted to spicy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a) by weight, weigh 5 parts of pepper and 1 part of perilla, and mix them to obtain mixed raw material A;

[0023] b) Juicing the mixed raw material A to obtain the mixed juice B;

[0024] c) In parts by weight, the mixed juice B is added to the water at a ratio of 1:20 between the mixed juice B and water;

[0025] d) In the solution of step c), add 1 part of honey and 10 parts of milk in parts by weight, and mix evenly to obtain a mixed solution C;

[0026] e) The mixed solution is homogenized and sterilized to obtain the finished product.

Embodiment 2

[0028] a) by weight, weigh 10 parts of capsicum and 3 parts of perilla, and mix them to obtain mixed raw material A;

[0029] b) Juicing the mixed raw material A to obtain the mixed juice B;

[0030] c) In parts by weight, the mixed juice B is added to the water at a ratio of 1:35 between the mixed juice B and water;

[0031] d) In the solution of step c), add 3 parts of honey and 20 parts of milk in parts by weight, and mix evenly to obtain a mixed solution C;

[0032] e) The mixed solution is homogenized and sterilized to obtain the finished product.

Embodiment 3

[0034] a) by weight, weigh 15 parts of capsicum and 5 parts of perilla, and mix them to obtain mixed raw material A;

[0035] b) Juicing the mixed raw material A to obtain the mixed juice B;

[0036] c) In parts by weight, the mixed juice B is added to the water at a ratio of 1:50 between the mixed juice B and water;

[0037] d) In the solution of step c), add 5 parts of honey and 30 parts of milk in parts by weight, and mix evenly to obtain a mixed solution C;

[0038] e) The mixed solution is homogenized and sterilized to obtain the finished product.

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PUM

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Abstract

The invention relates to a preparation method of a cayenne beverage for relieving stomach stimulation, which belongs to the field of food beverages. The preparation method comprises the steps of weighing and mixing 5 to 15 parts by weight of cayenne and 1 to 5 parts by weight of perilla to obtain mixed raw material A; squeezing the mixed raw material A to obtain mixed juice B; adding the mixed juice B to water according to the proportion of the mixed juice B to the water of 1: (20 to 50) by weight parts; adding 1 to 5 parts by weight of honey and 10 to 30 parts by weight of milk to the solution; uniformly mixing to obtain mixed solution C; and homogenizing and sterilizing the mixed solution C to obtain a finished product. Because the raw material is the cayenne, the prepared beverage has piquancy and is suitable for people liking the cayenne to drink, and meanwhile, perilla and milk are added, the nutrition is rich, and piquancy removing function is achieved so that the cayenne beverage is also suitable for people who have ill gastrointestinal tracts. Although the beverage has the piquancy, cayenne elements in the cayenne is combined with casein in the milk, thereby relieving stimulating action and protecting intestine and stomach.

Description

technical field [0001] The invention belongs to the field of food and drink, and more specifically relates to a preparation method of a mildly irritating chili drink. [0002] Background technique [0003] Pepper is a common vegetable with many varieties, which can be divided into two categories: sweet pepper and pepper. The common ones are bell peppers, ox horn peppers, Chaotian peppers, cluster peppers and so on. It is available almost all year round in the Yangtze River Basin, and it is usually listed from July to September in the Northeast. Peppers are widely used in cooking. They are not suitable for soup and are suitable for various cooking methods, but they are mostly fried. Because of their red and green colors, they are often used to color dishes in cooking. [0004] In addition, chili can also be processed into a variety of condiments, such as chili sauce, chili oil, chili noodles, etc. The seasoning is mainly not pepper. After maturity, it can be dried and groun...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/156
Inventor 周展腾
Owner HANGZHOU LIUYI TECH
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