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Nutritional preserved pepper

A technology of pepper and nutrition, which is applied in the direction of food ingredients as antioxidants, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc. It can solve the problems of lack of nutrition and health functions, endangering the health of the body, and single taste. To ensure the health of the body, easy to absorb, maintain the effect of color

Inactive Publication Date: 2016-11-16
许凤英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are very few preserved peppers on the market, and they have a single taste, contain a large number of additives, high sugar content, lack of nutrition and health care functions, and endanger the health of the body

Method used

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  • Nutritional preserved pepper
  • Nutritional preserved pepper

Examples

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Comparison scheme
Effect test

Embodiment 1

[0019] A nutritious preserved pepper, made of the following raw materials in parts by weight: fresh red pepper 86, skimmed milk powder 6, salt 1.6, maltitol 20, chitosan 2.4, Lactobacillus brevis 1.2, lycopene 0.5, wheat oligopeptide 0.5, wolfberry 1.6, red dates 1.6, hawthorn 1.6, tangerine peel 1.5, woody fragrance 1.5, turmeric 1.2, dogwood 1.2, egg shell 0.7.

[0020] A preparation method of nutritious preserved pepper, the specific steps comprising:

[0021] (1) Remove the seeds and stalks of fresh red peppers, clean them, cut into pieces with a size of 2-3cm, and dry them at 50°C until the water content is 37% to obtain pepper pieces;

[0022] (2) Grind wolfberry, red dates, hawthorn, tangerine peel, woody fragrance, turmeric and dogwood to obtain traditional Chinese medicine powder, add boiled water 4 times the weight of traditional Chinese medicine, 27kHz ultrasonic for 40 minutes, filter, add the volume fraction of 4 times the weight of the filter residue 70% alcohol...

Embodiment 2

[0031] A nutritious preserved pepper, made of the following raw materials in parts by weight: fresh red pepper 87, skimmed milk powder 7, salt 1.7, maltitol 21, chitosan 2.5, Lactobacillus brevis 1.3, lycopene 0.6, wheat oligopeptide 0.6, wolfberry 1.7, red dates 1.7, hawthorn 1.7, tangerine peel 1.6, woody fragrance 1.6, turmeric 1.3, dogwood 1.3, egg shell 0.8.

[0032] Preparation method, with embodiment 1.

Embodiment 3

[0034] A nutritious preserved pepper, made of the following raw materials in parts by weight: fresh red pepper 88, skimmed milk powder 8, salt 1.8, maltitol 22, chitosan 2.6, Lactobacillus brevis 1.4, lycopene 0.7, wheat oligopeptide 0.7, wolfberry 1.8, red dates 1.8, hawthorn 1.8, tangerine peel 1.7, woody 1.7, turmeric 1.4, dogwood 1.4, egg shell 0.9.

[0035] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention discloses nutritional preserved pepper, which is prepared from the following raw materials: fresh red hot chili peppers, skim milk powder, edible salt, maltitol, chitosan, lactobacillus brevis, lycopene, wheat oligopeptide, fructus lycii, hawthorns, dried tangerine peels, radix aucklandiae, radix curcumae, cornus officinali and egg shells. The nutritional preserved pepper contains abundant raw materials, is bright red in color, has sour and sweet and slightly hot taste, is chewy, balanced in nutrients, easy to absorb and capable of protecting heart and cerebral vessels, enhancing resistance and resisting oxidization, radiation and cancers; by adding various traditional Chinese medicine extracts and nutritional agents and being fermented by lactobacillus brevis, the nutritional constituents of the preserved pepper can be supplemented, the preserved pepper is sour, sweet and slightly hot, as well as tasty and refreshing and stimulates the appetite, the pepper stimulation is repaired, the bright color can be kept, the growth of infectious microbe can be inhibited, and the shelf life can be prolonged; as the protective barrier of the outermost layer, the surface layer is a mixture of chitosan and wheat oligopeptide, thus being chewy in mouthfeeling, and hydrophobic and dampproof, guaranteeing the quality of the product and increasing the health-care function.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a nutritious preserved pepper. Background technique [0002] Pepper is a popular vegetable. It has a spicy taste because the peel contains capsaicin. Pepper is rich in dietary fiber and vitamins, and the content of vitamin C ranks first among vegetables. Pepper can enhance gastrointestinal function, promote digestion and absorption, prevent gallstones, improve heart function, lower blood sugar, lower blood fat, lose weight, enhance immunity, prevent colds, resist radiation, promote blood circulation, and delay aging. [0003] At present, there are very few preserved pepper products on the market, and they have a single taste, contain a large number of additives, have high sugar content, lack nutrition and health care functions, and endanger the health of the body. The preparation of peppers into nutritious and healthy preserved peppers can increase the deep-processing produ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/364A23G3/366A23G3/48A23V2002/00A23V2400/121A23V2200/10A23V2200/14A23V2200/16A23V2200/326A23V2200/324A23V2200/02A23V2200/30A23V2200/308A23V2200/332A23V2200/312A23V2250/511A23V2250/55A23V2250/21A23V2250/213A23V2250/6416
Inventor 许凤英
Owner 许凤英
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