Lotus root powder lemon digestion-helping chilli paste and preparation method thereof

Abstract

The invention discloses Lotus root powder lemon digestion-helping chilli paste which is prepared from the following raw materials in parts by weight: 120-130 parts of red pepper, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua liquor, 6-7 parts of potato chips, 11-12 parts of fresh lotus plumules, 7-9 parts of lotus leaf powder, 10-12 parts of lemon juice, 2-3 parts of mango seeds, 0.8-1 part of jasmine and 1-2.1 parts of gordon euryale leaves. The chilli paste disclosed by the invention is savory and mellow and delicious and maintains the nutritional components of chilli intact to the maximum extent. As the mung bean starch is added into the raw materials, the mung bean starch which is gelatinized can form a protective film on the stomach wall to prevent or reduce direct stimulation of chilli on the stomach wall and protect the gastric mucosa. Moreover, by adding food materials such as the mango seeds, jasmine, gordon euryale leaves and the like, the chilli paste disclosed by the invention is endowed with the health-care functions of invigorating stomach and helping digestion, enriching yin and nourishing kidney and regulating qi and opening depression.

Description

technical field [0001] The invention relates to a health-care fish, in particular to a lotus powder lemon Xiaoshi chili sauce and a preparation method thereof. Background technique [0002] Chili peppers originated in the tropical regions of Central and South America and were introduced to China in the Ming Dynasty. Now it is produced all over China, mainly concentrated in Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou and other provinces, and it is available in all seasons. Red pepper is rich in vitamin C and carotene, and has the edible effects of antipyretic and analgesic, increasing appetite, helping digestion, reducing fat and losing weight. [0003] For the convenience of preservation and storage, red pepper is often used as sauce. The content of vitamin C in pepper ranks first among vegetables, but in the process of making sauce and grinding, the oxidation of pepper is more obvious with mechanical agitation, and the traditional heating and concentration ...

AI Technical Summary

Problems solved by technology

The content of vitamin C in pepper ranks first among vegetables, but in the process of making sauce and grinding, the oxidation of pepper is more obvious with mechanical agitation, and the traditional heating and concentration method makes the loss of VC even more serious. In the process, VC is also continuously lost as time goes by

[0004] Although chili sauce is delicious, excessive consumption can lead to fire and even endanger human health. Many consumers who eat chili sauce will experience intestinal discomfort, especially those who eat it for the first time or consume too much, will experience abdominal pain, diarrhea, and burning in the anus Symptoms such as burn