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Fermented chilli sauce capable of preventing excessive internal heat and processing method thereof

A processing method and a fermentation-type technology are applied in the field of fermented chili sauce and its processing, which can solve the problems of poor flavor of the fermented chili sauce, and achieve the effects of preventing anger and having a strong flavor.

Pending Publication Date: 2021-11-26
汪秋兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of fermented chili sauce and its processing method to prevent getting angry, so as to solve technical problems such as getting angry caused by chili pepper and poor flavor of fermented chili sauce

Method used

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  • Fermented chilli sauce capable of preventing excessive internal heat and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0040] A kind of processing method of the fermented chili sauce that prevents getting angry, concrete steps are as follows:

[0041] (1) First mix and pulverize fresh bitter gourd and Houttuynia cordata, and pass through supercritical CO 2 Extract to obtain the extract, and then disperse evenly with 25% ethanol aqueous solution of 4 times the weight of the extract to obtain the water phase;

[0042] (2) Mince the fresh pepper and grind it into slurry I, centrifuge to obtain the supernatant and precipitate, then heat the corn oil to 120°C, quickly pour it on the precipitate, continue stirring, and centrifuge to obtain the solid phase and the oil phase;

[0043] (3) Then add soybean lecithin to the oil phase obtained in step (2), stir until fully dissolved, then slowly add the water phase dropwise while stirring, emulsify and homogenize, and obtain a water-in-oil microemulsion;

[0044] (4) Next, the fresh leaves of the tea leaves grown in that year are withered, twisted and pi...

Embodiment 2

[0063] A kind of processing method of the fermented chili sauce that prevents getting angry, concrete steps are as follows:

[0064] (1) First mix and pulverize fresh bitter gourd and Houttuynia cordata, and pass through supercritical CO 2 Extract to obtain the extract, and then disperse evenly with 15% ethanol aqueous solution of 6 times the weight of the extract to obtain the water phase;

[0065] (2) Mince the fresh chili and grind it into slurry I, centrifuge to obtain the supernatant and precipitate, then heat the corn oil to 130°C, quickly pour it on the precipitate, continue to stir, and centrifuge to obtain the solid phase and the oil phase;

[0066] (3) Then add soybean lecithin to the oil phase obtained in step (2), stir until fully dissolved, then slowly add the water phase dropwise while stirring, emulsify and homogenize, and obtain a water-in-oil microemulsion;

[0067] (4) Next, the fresh leaves of the tea leaves grown in that year are withered, twisted and pile...

Embodiment 3

[0086] A kind of processing method of the fermented chili sauce that prevents getting angry, concrete steps are as follows:

[0087] (1) First mix and pulverize fresh bitter gourd and Houttuynia cordata, and pass through supercritical CO 2 Extract to obtain the extract, and then disperse evenly with 20% ethanol aqueous solution of 5 times the weight of the extract to obtain the water phase;

[0088] (2) Mince the fresh pepper and grind it into slurry I, centrifuge to obtain the supernatant and precipitate, then heat the corn oil to 125°C, quickly pour it on the precipitate, continue stirring, and centrifuge to obtain the solid phase and the oil phase;

[0089] (3) Then add soybean lecithin to the oil phase obtained in step (2), stir until fully dissolved, then slowly add the water phase dropwise while stirring, emulsify and homogenize, and obtain a water-in-oil microemulsion;

[0090] (4) Next, the fresh leaves of the tea leaves grown in that year are withered, twisted and pi...

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Abstract

The invention provides fermented chilli sauce capable of preventing excessive internal heat and a processing method thereof. The processing method comprises the following steps: taking fresh chilies as a raw material, dividing the fresh chilies into two parts of a supernatant and a precipitate, sprinkling the precipitate with hot corn oil to obtain an oil phase and a solid phase, then preparing a water phase obtained by carrying out extraction on bitter gourds and herba houttuyniae with the oil phase into micro-emulsion, then mixing tea leaves, green plums, okra and the solid phase of the fresh chilies to prepare mixed pulp, finally inoculating strains into the mixed pulp, and sequentially carrying out aerobic fermentation, anaerobic fermentation and post-treatment to obtain the fermented chilli sauce capable of preventing excessive internal heat. The chili sauce is rich in flavor, can effectively prevent excessive internal heat, and is a healthy and delicious chili product.

Description

technical field [0001] The invention relates to the technical field of chili sauce processing, in particular to a fermented chili sauce that prevents getting angry and a processing method thereof. Background technique [0002] Peppers are very popular among people. Peppers are pungent and warm. They can lower body temperature through sweating and relieve muscle pain, so they have strong antipyretic and analgesic effects. Peppers have certain antioxidant properties, which can prevent the metabolism of relevant cells and stop cell prevent cancer and reduce the incidence of cancer; the strong aroma of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion; capsaicin contained in pepper can promote fat metabolism and prevent body fat The accumulation of fat is conducive to reducing fat, losing weight and preventing diseases. [0003] In addition to eating fresh chili directly, people also process chi...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00B01D11/02
CPCA23L27/60A23L33/00B01D11/0288A23V2002/00A23V2400/123A23V2400/175A23V2400/249A23V2200/30A23V2250/18
Inventor 汪秋兰
Owner 汪秋兰
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