CN104921088A - Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce - Google Patents
Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 23
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000004957 Castanea mollissima Species 0.000 title claims description 20
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 9
- 230000032683 aging Effects 0.000 title abstract 3
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 16
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 10
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 10
- 240000005959 Abelmoschus manihot Species 0.000 claims abstract description 9
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 9
- 235000001642 Hibiscus manihot Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 244000302512 Momordica charantia Species 0.000 claims description 9
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 9
- 235000018365 Momordica dioica Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 244000046146 Pueraria lobata Species 0.000 claims description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- 235000013824 polyphenols Nutrition 0.000 claims description 7
- 235000020415 coconut juice Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000012286 potassium permanganate Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
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- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
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- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
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- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 208000016254 weariness Diseases 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
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- 206010070840 Gastrointestinal tract irritation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses Chinese chestnut chili sauce for nourishing faces and resisting ageing. The Chinese chestnut chili sauce is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 7-9 parts of pickled radishes, 8-11 parts of bitter gourds, 12-16 parts of Chinese chestnuts, 8-14 parts of coconut milk, 1-1.5 parts of hibiscus manihot flowers, 0.5-0.9 part of radix puerariae and 1-1.5 parts of ginkgo leaves. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the largest extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulus of the chili to the gastric wall is prevented or reduced, and gastric mucosa is protected; food materials of the hibiscus manihot flowers, the radix puerariae, the ginkgo leaves and the like are added, so that the chili sauce disclosed by the invention has the health-care functions of resisting weariness, resisting ageing, reducing blood pressure and blood lipid, nourishing faces and protecting skins.
Description
Technical field
The present invention relates to a kind of health care flesh of fish, particularly relate to a kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce and preparation method thereof.
Background technology
Pimiento originates in Central and South America torrid areas, and China is imported in the Ming Dynasty.Now all have production all over China, mainly concentrate on the provinces such as Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou, all there are supply in the four seasons.Pimiento contains abundant vitamin C and carrotene, and there is antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight.
For ease of preserving storage, pimiento is commonly used to make sauce.In capsicum, ascorbic content occupies first in vegetables, but in sauce grinding processed, the stirring capsicum oxidation with machinery is more obvious, and traditional heating concentration method, VC is lost just even more serious, simultaneously thick chilli sauce in put procedure prolongation VC in time also in continuous loss.
Although the delicious but excessive amount of thick chilli sauce can cause getting angry and even be detrimental to health, the consumer of many edible thick chilli sauce there will be enteron aisle discomfort, especially first edible or excessive edible consumer, there will be stomachache, draws tripe, the symptom such as anus portion burning sensation.After deliberation, the capsicim meeting severe irritation gastrointestinal mucosa inside capsicum, can obviously affect intestinal fermentation environment.Capsicim can cause the discomfort of enteron aisle.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce, be made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, pickled radish 7-9, balsam pear 8-11, Chinese chestnut 12-16, Coconut Juice 8-14, Hibiscus manihot flower 1-1.5, root of kudzu vine 0.5-0.9, ginkgo leaf 1-1.5,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate;
The preparation method of described a kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce, is characterized in that comprising the following steps:
(1) Hibiscus manihot flower, the root of kudzu vine, ginkgo leaf are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder;
(2) slurry is squeezed in pickled radish, balsam pear mixing, filters to obtain slurries; Chinese chestnut is shelled clean, is placed on steamer, with Coconut Juice heating fumigating 20-25 minute, obtains Chinese chestnut, dries in the air coolly to be placed in dish, is blended into pickled radish balsam pear slurry and smashs to pieces with spoon;
(3) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, the pimiento of chopping is soaked in 4-5 minute in configuration liquid, filters to obtain vial material afterwards, drain stand-by;
(5) step (2), (4) gained material are drained be placed on homogenizer and stir, obtain capsicum and stick with paste;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(7) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Advantage of the present invention is:
The present invention is added with the green starch of gelatinization in thick chilli sauce, and starch is by the polysaccharide polymer of multiple glucose molecule condensation, it can with hydrochloric acid in gastric juice effect, form colloidal fluid, be attached on coat of the stomach, form layer protecting film, prevent or reduce the direct stimulation of thick chilli sauce to coat of the stomach, protection stomach lining; Starch can increase the adhesive force of flavoring to thick chilli sauce simultaneously, improves color and luster and the taste of thick chilli sauce;
The present invention adopts mixing antioxidant to process raw material, different antioxidants shows different antioxidant characteristics, such as plant acid solution can make OH obviously reduce, the special molecular structure of phytic acid and effect make it to have compared with Tea Polyphenols, antioxidation that silver-colored ginkgo biloba p.e is stronger, but adopt mixing antioxidant to make it in the antioxidation of thick chilli sauce, the order reaching remarkable synergy can be made up mutually, make the protective capability with stronger antioxidation and the VC to capsicum; The method that last portion of the present invention adopts cryogenic vacuum concentrated, can available protecting capsicum Vitamin C content.
The aromatic delicious food of the thick chilli sauce that the present invention obtains, long times of aftertaste, taste quality is good, has at utmost saved the nutritional labeling of capsicum from damage, and by the interpolation of the food materials such as Hibiscus manihot flower, the root of kudzu vine, ginkgo leaf, impart the health care that the present invention resists tired anti-ageing, hypertension and hyperlipemia, beauty care.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce, be made up of the raw material of following weight portion (jin):
The Tea Polyphenols solution of pimiento 120, green starch 8, salt 12, three-flower wine 10, pickled radish 9, balsam pear 11, Chinese chestnut 16, Coconut Juice 14, Hibiscus manihot flower 1.5, the root of kudzu vine 0.9, ginkgo leaf 1.5,0.02%, the ginkgo biloba p.e solution of 0.02%, 0.02% plant acid solution, 0.05% KMnO4 solution, monosodium glutamate, five-spice powder appropriate;
The preparation method of described a kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce, is characterized in that comprising the following steps:
(1) Hibiscus manihot flower, the root of kudzu vine, ginkgo leaf are added 6 times of floodings and consider to obtain liquid after 40 minutes, liquid is spray-dried, obtain medicinal powder;
(2) slurry is squeezed in pickled radish, balsam pear mixing, filters to obtain slurries; Chinese chestnut is shelled clean, is placed on steamer, with Coconut Juice heating fumigating 25 minutes, obtains Chinese chestnut, dries in the air coolly to be placed in dish, is blended into pickled radish balsam pear slurry and smashs to pieces with spoon;
(3) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1:6 and mix, the pimiento of chopping to be soaked in configuration liquid 5 minutes, to filter to obtain vial material afterwards, drain stand-by;
(5) step (2), (4) gained material are drained be placed on homogenizer and stir, obtain capsicum and stick with paste;
(6) dissolved by green starch with the warm water of green starch 6 times of volumes, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(7) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Claims (2)
1. a face nourishing antidebilitation Chinese chestnut thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, pickled radish 7-9, balsam pear 8-11, Chinese chestnut 12-16, Coconut Juice 8-14, Hibiscus manihot flower 1-1.5, root of kudzu vine 0.5-0.9, ginkgo leaf 1-1.5,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate.
2. the preparation method of a kind of face nourishing antidebilitation Chinese chestnut thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) Hibiscus manihot flower, the root of kudzu vine, ginkgo leaf are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder;
(2) slurry is squeezed in pickled radish, balsam pear mixing, filters to obtain slurries; Chinese chestnut is shelled clean, is placed on steamer, with Coconut Juice heating fumigating 20-25 minute, obtains Chinese chestnut, dries in the air coolly to be placed in dish, is blended into pickled radish balsam pear slurry and smashs to pieces with spoon;
(3) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, the pimiento of chopping is soaked in 4-5 minute in configuration liquid, filters to obtain vial material afterwards, drain stand-by;
(5) step (2), (4) gained material are drained be placed on homogenizer and stir, obtain capsicum and stick with paste;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(7) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291511.8A CN104921088A (en) | 2015-06-01 | 2015-06-01 | Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510291511.8A CN104921088A (en) | 2015-06-01 | 2015-06-01 | Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce |
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| CN104921088A true CN104921088A (en) | 2015-09-23 |
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| CN201510291511.8A Pending CN104921088A (en) | 2015-06-01 | 2015-06-01 | Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174420A (en) * | 2016-07-25 | 2016-12-07 | 易家贺 | A kind of Fructus Capsici sauce formula and preparation method thereof |
| CN106962892A (en) * | 2017-05-23 | 2017-07-21 | 马鞍山市十月丰食品有限公司 | A kind of anti-aging thick chilli sauce |
| CN107136477A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of anti-oxidant reducing blood lipid thick chilli sauce of anti-aging |
| CN107594458A (en) * | 2017-10-11 | 2018-01-19 | 青岛佳成食品有限公司 | A kind of odorant composition, preparation method and its application in thick chilli sauce production field |
| CN109077294A (en) * | 2018-08-28 | 2018-12-25 | 承德佐合堂生物科技有限公司 | Chestnut meat thick chilli sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174420A (en) * | 2016-07-25 | 2016-12-07 | 易家贺 | A kind of Fructus Capsici sauce formula and preparation method thereof |
| CN106962892A (en) * | 2017-05-23 | 2017-07-21 | 马鞍山市十月丰食品有限公司 | A kind of anti-aging thick chilli sauce |
| CN107136477A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of anti-oxidant reducing blood lipid thick chilli sauce of anti-aging |
| CN107594458A (en) * | 2017-10-11 | 2018-01-19 | 青岛佳成食品有限公司 | A kind of odorant composition, preparation method and its application in thick chilli sauce production field |
| CN109077294A (en) * | 2018-08-28 | 2018-12-25 | 承德佐合堂生物科技有限公司 | Chestnut meat thick chilli sauce |
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Application publication date: 20150923 |