CN112753779A - Low-acrylamide oil chili product - Google Patents
Low-acrylamide oil chili product Download PDFInfo
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- CN112753779A CN112753779A CN202110192260.3A CN202110192260A CN112753779A CN 112753779 A CN112753779 A CN 112753779A CN 202110192260 A CN202110192260 A CN 202110192260A CN 112753779 A CN112753779 A CN 112753779A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 27
- 235000019198 oils Nutrition 0.000 claims abstract description 35
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 29
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 24
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 241000123846 Buddleja officinalis Species 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000009472 formulation Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 5
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 5
- 235000013896 disodium guanylate Nutrition 0.000 claims abstract description 5
- 239000002671 adjuvant Substances 0.000 claims abstract description 3
- 239000008187 granular material Substances 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 34
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims description 23
- 239000006002 Pepper Substances 0.000 claims description 19
- 241000722363 Piper Species 0.000 claims description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims description 19
- 235000017804 Piper guineense Nutrition 0.000 claims description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims description 19
- 241000758706 Piperaceae Species 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 241001113925 Buddleja Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 30
- 239000003205 fragrance Substances 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 229940073490 sodium glutamate Drugs 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000028389 Nerve injury Diseases 0.000 description 1
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 206010074268 Reproductive toxicity Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008764 nerve damage Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000007696 reproductive toxicity Effects 0.000 description 1
- 231100000372 reproductive toxicity Toxicity 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a low-acrylamide chili oil product which is prepared by three formulas, wherein the formula A comprises the following components in parts by weight: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.6% of soybean lecithin into 100% of rapeseed oil; and B, formulation: rapeseed oil: dried chilli powder: the weight ratio of the buddleja officinalis extract is =3:1:0.5, and 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.2% of soybean lecithin are added by taking the addition amount of the rapeseed oil as 100%; and C, formulation: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 0.1% of white granulated sugar and 0.1% of disodium 5' guanylate by taking the addition amount of the rapeseed oil as 100%; the preparation method comprises the following steps: cleaning dried Capsici fructus, draining, pulverizing into small granules, instantly heating oleum Rapae to 270 deg.C at high temperature, cooling to 170 deg.C, adding dried Capsici fructus powder and adjuvants according to formula, parching for 5min when the temperature is not higher than 5 deg.C, bottling, cooling, and sealing.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a low-acrylamide chili oil product.
Background
Plant foods produce acrylamide during cooking at high temperatures. Acrylamide, commonly known as third poison, can cause nerve damage and reproductive toxicity to human bodies, can cause animal teratogenesis and canceration, and is a potential carcinogen for human beings.
The oil cooked pepper is prepared from pepper, vegetable oil and ingredients, wherein the ingredients comprise various seasonings such as salt, and the like, and the oil cooked pepper series products in the current market are full of Lin and Lang, but in the prior art for preparing the oil cooked pepper, the formula and the process are almost similar, the frying oil temperature is generally 150-180 ℃, and the frying temperature is about 150 ℃. However, studies have shown that: 140-. Nowadays, health and safety are increasingly important, and how to reduce the content of acrylamide in oil pepper products and improve the quality of the oil pepper products is an important subject for promoting pepper processing and industrialization development.
Chinese patent 2008103006998 discloses a preparation method of healthy oil chili, which solves the problem in vacuum at low temperature. Through long-term research, the inventor finds that the three substances or the combination can inhibit the accumulation of acrylamide in the oil chili in the traditional process, maintain the original flavor of the oil chili and improve the quality.
Disclosure of Invention
The invention aims to provide a low-acrylamide oil chili product which is obviously improved in quality and bright in color, not only maintains the fragrance of the traditional oil chili when replacing the conventional monosodium glutamate, but also reduces the addition amount of a flavoring agent, has economic benefits, and is improved in acrylamide inhibition rate compared with the conventional auxiliary materials.
The purpose of the invention is realized by the following technical scheme:
a low acrylamide chili oil product is prepared by three formulas, wherein the formula A comprises the following components: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.6% of soybean lecithin into 100% of rapeseed oil; and B, formulation: rapeseed oil: dried chilli powder: the weight ratio of the buddleja officinalis extract is =3:1:0.5, and 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.2% of soybean lecithin are added by taking the addition amount of the rapeseed oil as 100%; and C, formulation: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 0.1% of white granulated sugar and 0.1% of disodium 5' guanylate by taking the addition amount of the rapeseed oil as 100%; the preparation method comprises the following steps: cleaning dried Capsici fructus, draining, pulverizing into small granules, instantly heating oleum Rapae to 270 deg.C at high temperature, cooling to 170 deg.C, adding dried Capsici fructus powder and adjuvants according to formula, parching for 5min when the temperature is not higher than 5 deg.C, bottling, cooling, and sealing.
Further, the specific preparation method comprises the following steps:
(1) screening: selecting dry red peppers with thick and upright fruit stems, plump fruits, no insect damage and no mildew, and finishing and removing stems;
(2) cleaning: rapidly washing the dried peppers with tap water until the peppers are clean;
(3) draining/drying: placing the dried pepper in a mesh screen until no water is attached to the surface or drying until the water content is less than or equal to 14 percent;
(4) crushing: crushing the drained dry peppers into small particles;
(5) heating: instantly heating the rapeseed oil to 270 ℃ at high temperature, and then cooling to 170 ℃;
(6) frying: when the temperature reaches 170 ℃ and the fluctuation is not more than 5 ℃, adding the dry chilli powder and the auxiliary materials according to the formula and frying for 5 min.
(7) And (3) finished product: after frying, bottling, cooling and sealing to obtain the finished product.
Further, the butterflybush flower emulsion in formula B is prepared: firstly, preparing a buddleja officinalis extracting solution: soaking 15g of buddleja officinalis in 300mL of purified water for 36 h; taking a certain amount of the buddleja officinalis extract according to the formula, adding the soybean lecithin, and uniformly stirring to prepare an emulsion without solid particles for later use.
Further, the preparation step of formula B is to mix the dry chili powder with the emulsion of the butterflybush flower according to the formula before heating.
Drawings
FIG. 1 acrylamide levels of paprika with different soybean lecithin addition amounts.
Detailed Description
The following detailed description of specific embodiments, features and effects according to the present invention will be described with reference to the accompanying drawings and preferred embodiments.
Example 1: soybean lecithin is added to inhibit the accumulation of acrylamide in the oil pepper seasoning:
a low-acrylamide oil chili product comprises the following raw materials of dry chili, edible oil, edible salt, white granulated sugar, sodium glutamate and soybean lecithin, and the specific formula is as follows: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.6% of soybean lecithin into 100% of rapeseed oil;
the preparation method comprises the following steps:
(1) screening: selecting dry red peppers with thick and upright fruit stems, plump fruits, no insect pests and no mildew, and finishing and removing stems.
(2) Cleaning: the dried peppers are quickly washed clean with tap water.
(3) Draining/drying: placing the dried pepper in a mesh screen until no water is attached to the surface or drying the dried pepper until the water content is less than or equal to 14 percent.
(4) Crushing: and crushing the drained dried peppers into small particles.
(5) Heating: heating the rapeseed oil to 270 ℃ instantly at high temperature, and cooling to 170 ℃.
(6) Frying: when the temperature reaches 170 ℃ and the fluctuation is not more than 5 ℃, adding the dry chilli powder and the auxiliary materials according to the formula and frying for 5 min.
(7) And (3) finished product: after frying, bottling, cooling and sealing to obtain the finished product.
The quality characteristics of the product of this example are illustrated by the following experiments:
the differences of acrylamide contents of soybean lecithin oil hot peppers with different addition amounts are contrastively analyzed by taking conventionally added white granulated sugar and sodium glutamate as control groups (see figure 1), the detection amount of acrylamide in the control groups is 6.21mg/kg, the production amount of acrylamide can be remarkably reduced (P is less than 0.05) by adding the soybean lecithin, the quality of the obtained fragrance is remarkably improved, the oil hot peppers are bright in color, the fragrance of the traditional oil hot peppers is maintained, and the oil hot peppers also have unique milk fragrance. The addition of 0.6% of soybean lecithin can better act on the product, and compared with a control group, the acrylamide inhibition rate of the product reaches 52.3%.
Example 2: the butterflybush flower emulsion can inhibit the accumulation of acrylamide in oil chili seasoning:
a low-acrylamide oil chili product comprises the following raw materials of dry chili, edible oil, edible salt, white granulated sugar, sodium glutamate, soybean lecithin and a buddleja officinalis extract, and the specific formula is as follows: rapeseed oil: dried chilli powder: the weight ratio of the buddleja officinalis extract is =3:1:0.5, and 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.2% of soybean lecithin are added by taking the addition amount of the rapeseed oil as 100%;
the preparation method comprises the following steps:
(1) screening: selecting dry red peppers with thick and upright fruit stems, plump fruits, no insect pests and no mildew, and finishing and removing stems.
(2) Cleaning: the dried peppers are quickly washed clean with tap water.
(3) Draining/drying: placing the dried pepper in a mesh screen until no water is attached to the surface,orDrying until the water content is less than or equal to 14.
(4) Crushing: and crushing the drained dried peppers into small particles for later use.
(5) Preparing a buddleja officinalis extracting solution: 15g of buddleja officinalis was soaked in 300mL of purified water for 36 h.
(6) Preparing a buddleja officinalis emulsion: taking a certain amount of the buddleja officinalis extract according to the formula, adding the soybean lecithin, and uniformly stirring to prepare an emulsion without solid particles for later use.
(7) Mixing materials: mixing the dried Capsici fructus powder with the emulsion of flos Buddlejae.
(8) Heating: heating the rapeseed oil to 270 ℃ instantly at high temperature, and cooling to 170 ℃.
(9) Frying: when the temperature reaches 170 ℃ and the fluctuation is not more than 5 ℃, adding the dry chilli powder and the auxiliary materials according to the formula and frying for 5 min.
(10) And (3) finished product: after frying, bottling, cooling and sealing to obtain the finished product.
The quality characteristics of the product of this example are illustrated by the following experiments:
by taking the non-added butterflybush flower emulsion as a control, the difference of the acrylamide contents of the oil peppers in different feed liquids of the dry chilli powder and the butterbush flower emulsion is analyzed in a comparison way (see table 1), the acrylamide content of the oil peppers can be obviously reduced by adding the butterbush flower emulsion (P is less than 0.05), the obtained product has higher quality and bright color, the traditional oil pepper fragrance is maintained, and the oil pepper has unique milk fragrance, and compared with the control group, the acrylamide inhibition rate is as high as 98.2%.
Example 3: white granulated sugar, disodium 5' -guanylate and I + G are used as aroma substrates to inhibit the accumulation of acrylamide in the oil pepper seasoning:
a low-acrylamide oily pepper product comprises dried peppers, edible oil, edible salt, white granulated sugar and 5' guanylate disodium, and has the following specific formula: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 0.1% of white granulated sugar and 0.1% of disodium 5' guanylate by taking the addition amount of the rapeseed oil as 100%;
the preparation method comprises the following steps:
(1) screening: selecting dry red peppers with thick and upright fruit stems, plump fruits, no insect pests and no mildew, and finishing and removing stems.
(2) Cleaning: the dried peppers are quickly washed clean with tap water.
(3) Draining/drying: placing the dried pepper in a mesh screen until no water is attached to the surface or drying until the water content is less than or equal to 14.
(4) Crushing: and crushing the drained dried peppers into small particles.
(5) Heating: heating the rapeseed oil to 270 ℃ instantly at high temperature, and cooling to 170 ℃.
(6) Frying: when the temperature reaches 170 ℃ and the fluctuation is not more than 5 ℃, adding the dry chilli powder and the auxiliary materials according to the formula and frying for 5 min.
(7) And (3) finished product: after frying, bottling, cooling and sealing to obtain the finished product.
The quality characteristics of the product of this example are illustrated by the following experiments:
by taking common white granulated sugar and sodium glutamate as controls and comparing and analyzing the content difference of acrylamide in different sugar and flavor enhancer combinations (see table 2), the white granulated sugar-5' guanylate disodium combination can better act on products, the quality of the obtained products is obviously improved, the color of the oil chili is bright, the oil chili not only maintains the fragrance of the traditional oil chili when replacing the use of the conventional monosodium glutamate, but also can reduce the addition amount of the flavor enhancer, the economic benefit is realized, and compared with the conventional auxiliary materials, the acrylamide inhibition rates are respectively 39.6% and 20.8%.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (4)
1. A low acrylamide chili oil product is characterized in that: prepared by three formulas, formula a: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.6% of soybean lecithin into 100% of rapeseed oil; and B, formulation: rapeseed oil: dried chilli powder: the weight ratio of the buddleja officinalis extract is =3:1:0.5, and 5% of salt, 3.5% of monosodium glutamate, 2.5% of white granulated sugar and 0.2% of soybean lecithin are added by taking the addition amount of the rapeseed oil as 100%; and C, formulation: rapeseed oil: dry chilli powder =3:1, adding 5% of salt, 0.1% of white granulated sugar and 0.1% of disodium 5' guanylate by taking the addition amount of the rapeseed oil as 100%; the preparation method comprises the following steps: cleaning dried Capsici fructus, draining, pulverizing into small granules, instantly heating oleum Rapae to 270 deg.C at high temperature, cooling to 170 deg.C, adding dried Capsici fructus powder and adjuvants according to formula, parching for 5min when the temperature is not higher than 5 deg.C, bottling, cooling, and sealing.
2. The low acrylamide chili oil product of claim 1, wherein: the preparation method specifically comprises the following steps:
(1) screening: selecting dry red peppers with thick and upright fruit stems, plump fruits, no insect damage and no mildew, and finishing and removing stems;
(2) cleaning: rapidly washing the dried peppers with tap water until the peppers are clean;
(3) draining/drying: placing the dried pepper in a mesh screen until no water is attached to the surface or drying the dried pepper until the water content is less than or equal to 14 percent;
(4) crushing: crushing the drained dry peppers into small particles;
(5) heating: instantly heating the rapeseed oil to 270 ℃ at high temperature, and then cooling to 170 ℃;
(6) frying: when the temperature reaches 170 ℃ and the fluctuation is not more than 5 ℃, adding dry chilli powder and auxiliary materials according to the formula and frying for 5 min;
(7) and (3) finished product: after frying, bottling, cooling and sealing to obtain the finished product.
3. The low acrylamide chili oil product of claim 1, wherein: the preparation of the butterflybush flower emulsion in the formula B comprises the following steps: firstly, preparing a buddleja officinalis extracting solution: soaking 15g of buddleja officinalis in 300mL of purified water for 36 h; taking a certain amount of the buddleja officinalis extract according to the formula, adding the soybean lecithin, and uniformly stirring to prepare an emulsion without solid particles for later use.
4. The low acrylamide chili oil product of claim 1, wherein: before the preparation step of the formula B is heated, the dry chilli powder and the butterflybush flower emulsion are stirred according to the formula.
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2021
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