Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Fresh pepper fruit seasoning sauce and preparation method thereof

A technology of pepper fresh fruit and seasoning sauce, which is applied in the field of food processing, can solve the problems of increasing the complexity of the process, the inability to improve the overall utilization rate of pepper, and the poor taste of pepper fresh fruit seasoning sauce, so as to achieve better texture and taste and uniform product color The effect of stability and uniform product fineness

Active Publication Date: 2016-02-03
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, this process uses green pepper as a raw material, and it is necessary to thresh fresh pepper fruits to prepare green pepper, which increases the complexity of the process, and the pepper stalks are treated as waste after pepper threshing, which cannot improve the overall utilization of pepper
[0005] Because there are some alkanes, olefins and alcohols in the pepper stalks, and using whole ears of fresh pepper fruits (with pepper stalks) as raw materials will introduce raw green gas and miscellaneous gases, resulting in the problem that the fresh pepper fruit seasoning sauce has a poor taste. In the prior art, there is no report that directly adopts the fresh fruit of whole fringe pepper to prepare seasoning sauce without threshing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh pepper fruit seasoning sauce and preparation method thereof
  • Fresh pepper fruit seasoning sauce and preparation method thereof
  • Fresh pepper fruit seasoning sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: prepare sauce of the present invention

[0037] 1. Raw materials

[0038] 100 parts of fresh pepper, 100 parts of water, 4 parts of table salt, 2 parts of white sugar, 1 part of citric acid, 0.2 part of sodium erythorbate, 0.1 part of potassium sorbate and 1 part of xanthan gum.

[0039] 2. Preparation method

[0040] Pick whole ears of pepper fruits, generally pick fresh pepper fruits that are more than 7 or 8 mature, and may also contain a certain proportion of fruits with lower maturity;

[0041] Whole ears of pepper fruit are selected, removed impurities and washed, 1000W microwave heat treatment time 1min;

[0042] After the heat treatment, take it out quickly, drain it slightly, and put it in 15°C water to cool it quickly;

[0043] In the refining process, a refining machine is used to refine the pepper fruit grains, and water is added to collect the slurry while refining;

[0044] For the preparation of auxiliary materials, add salt, white sugar, ...

Embodiment 2

[0045] Embodiment 2: preparation sauce of the present invention

[0046] 1. Raw materials

[0047] 120 parts of fresh pepper, 100 parts of water, 4 parts of salt, 2 parts of white sugar, 1.1 parts of citric acid, 0.2 parts of sodium erythorbate, 0.15 parts of potassium sorbate and 1 part of xanthan gum;

[0048] 2. Preparation method

[0049] Pick whole ears of pepper fruits, generally pick fresh pepper fruits that are more than 7 or 8 mature, and may also contain a certain proportion of fruits with lower maturity;

[0050] Whole spikes of peppercorns are selected to remove impurities and washed, heated to 100°C in water, and fresh peppercorns are added, and the heat treatment time is 2 minutes;

[0051] After the heat treatment, take it out quickly, drain it slightly, and put it in 15°C water to cool it quickly;

[0052] In the refining process, a refining machine is used to refine the pepper fruit grains, and water is added to collect the slurry while refining;

[0053] ...

Embodiment 3

[0054] Embodiment 3: prepare sauce of the present invention

[0055] 1. Raw materials

[0056] 120 parts of fresh pepper, 120 parts of water, 5 parts of salt, 3 parts of white sugar, 1.2 parts of citric acid, 0.12 parts of sodium erythorbate, 0.12 parts of potassium sorbate and 1.2 parts of xanthan gum;

[0057] 2. Preparation method

[0058] Pick whole ears of pepper fruits, generally pick fresh pepper fruits that are more than 7 or 8 mature, and may also contain a certain proportion of fruits with lower maturity;

[0059] Whole spikes of pepper fruit are selected, cleaned and steamed at 100°C for 1 minute;

[0060] After the heat treatment, take it out quickly, drain it slightly, and put it in 15°C water to cool it quickly;

[0061] In the refining process, a refining machine is used to refine the pepper fruit grains, and water is added to collect the slurry while refining;

[0062] For the preparation of auxiliary materials, add salt, white sugar, citric acid, and sodiu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing, and discloses fresh pepper fruit seasoning sauce and a preparation method thereof. The fresh pepper fruit seasoning sauce is prepared from fresh pepper fruits, water, edible salt, white granulated sugar, citric acid, sodium isoascorbate, potassium sorbate and xanthan gum, wherein the fresh pepper fruit is cooled immediately once subjected to heat treatment. According to the fresh pepper fruit seasoning sauce, non-threshed whole fresh pepper fruits are used as a raw material; by the adoption of a specific heat treatment mode, adequate auxiliaries are added to prepare a seasoning sauce product with fragrant and mellow pepper flavor; according to the product, the relative content of alkane, olefin and alcohol substances which are capable of raw hydrogen and offensive odor in the fresh pepper fruits is reduced, but the relative content of a terpene type compound and the like which serve as a main fragrance substance of the pepper is increased, so that the fragrance of the pepper seasoning sauce is more coordinated; meanwhile, the pepper processing procedures are reduced, the utilization rate of pepper resources is increased, and the production cost is reduced; furthermore, the influence caused by the conventional pepper processing method on the environment is alleviated, and upgrading of the pepper industry is facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh pepper sauce and a preparation method thereof. Background technique [0002] Pepper (Pipernigrum L.) is a perennial evergreen vine belonging to the family Piperaceae. Pepper is native to the tropical rainforest of the Western Ghats on the west coast of India. It has been cultivated as early as 2,000 years ago. It is an important spice crop in the world. source. Traditional Chinese medicine believes that pepper is pungent, hot in nature, and non-toxic. It can warm the middle and dispel cold, promote qi and relieve pain. In the medical industry, pepper can be used as a stomachic agent, antipyretic and bronchial mucosal stimulant, etc., to treat indigestion, cold phlegm, cough, enteritis, bronchitis, cold and rheumatism, etc. In addition, it is also used in the food industry. Used as a preservative. Pepper seeds contain volatile oil, piperine, crude fat, crude pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60
Inventor 谷风林吴桂苹杨继敏周雪敏房一明朱红英谭乐和邬华松
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com