CN101181045A - Method for preparing epipastic water-dispersing hot pepper essence - Google Patents
Method for preparing epipastic water-dispersing hot pepper essence Download PDFInfo
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- CN101181045A CN101181045A CNA2007101854822A CN200710185482A CN101181045A CN 101181045 A CN101181045 A CN 101181045A CN A2007101854822 A CNA2007101854822 A CN A2007101854822A CN 200710185482 A CN200710185482 A CN 200710185482A CN 101181045 A CN101181045 A CN 101181045A
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Abstract
The invention relates to a preparation method of a mealy water-dispersible capsicum oleoresin, which comprises the following steps that: (1) food-grade emulsification agent and anticaking agent are added into the capsicum oleoresin, wherein the content of capsicine in which is not less than 10 percent, then the capsicum oleoresin is heated to 40 DEG C to 80 DEG C and stirred for 1hour to 3 hours to prepare water-soluble capsicum oleoresin latex that is kept warm and reserved for use; (2) glue powder and dextrin are added into water and heated to 50 DEG C to 80 DEG C and stirred evenly, then the water-soluble capsicum oleoresin latex is added in slowly and stirred for 3 hours to 6 hours; after that, spraying and drying are carried out to gain primrose yellow and mealy capsicum oleoresin products with even grain diameter; finally, the capsicum oleoresin is vacuumized and packed in a sealed way to store in cool and dry places. The invention requires no homogenization treatment, thus the preparation method has the advantages of easy operation, being convenient to realize and low production cost.
Description
Technical field:
The present invention relates to a kind of preparation method of epipastic water-dispersing hot pepper essence.
Background technology:
Capsicum is an indispensable seasoning good merchantable brand in the food processing as the main flavouring of acid, liked by the people of other countries, almost spreads all over the country in China.At present, the production forward diversification direction of capsicum product develops, and from traditional production of condiments to the capsicum red pigment with higher economic benefit, the deep development of capsaicine product, has realized the comprehensive utilization of capsicum, has also improved the value of capsicum itself simultaneously.
Chilli extract is a kind of oily liquids that extracts from capsicum, claims capsicum oleoresin again, has the strong acid of capsicum.The contained piquancy component of capsicum is capsaicine, dihydrocapsaicin, nordihydrocapsaicin and homodihydrocapsaicin etc., except the piquancy component that contains capsicum, also contain chemical substances such as capsochrome, pectin, protein, polysaccharide, have effects such as the digestion of promotion, anti-inflammatory analgesic, promotion fat metabolism, tear-gas.Its outward appearance is the thick liquid of dark red brown oily, is dissolved in organic solvent and edible vegetable oils such as acetone, ethyl acetate, and is water insoluble.
Chilli extract is just obtaining increasingly extensive application as natural food additives, and formally includes in " natural additive for foodstuff " (Ling Guanting compiles, 2000.1 Chemical Industry Press).Be to use flavouring and fumet comparatively widely, China GB2760-96 is defined as the flavorant that allows use.
The always directly edible capsicum of people or simply be processed into chilli powder or thick chilli sauce uses can not make full use of raw material, has also simultaneously that to be flavor inhomogeneous, and problems such as particle are arranged, and has influenced the aesthetic quality of food, and is perishable when storing in addition.The chilli extract that extracts from capsicum mainly uses in oil solution attitude mode on market, and its production has had comparatively mature technique method, and under many occasions, oily molten chilli extract is can not be direct applied.Can only be with after adding the food emulsifying agent effect in the molten chilli extract of oil, being formed in the liquid form product mode of disperseing in the water uses, the scope of application that these have all limited the chilli extract product in actual applications enlarges its scope of application and has become one of technology of trying to explore in the current industry.And fluid product more also has the inconvenience part with powder product in storage and transportation.
Summary of the invention:
In order to overcome the shortcoming of prior art, the invention provides a kind of preparation method of epipastic water-dispersing hot pepper essence, it need not through the homogeneous processing procedure, and preparation method has simple to operate, is easy to realize the advantage low with production cost.
The present invention solves the technical scheme that its technical problem takes: comprise the following steps: (1), add 40-70 kilogram emulsifying agent and 8-10 kilogram anticaking agent in 10-60 kilogram chilli extract, the content of capsaicine is not less than 10% in the chilli extract, be heated to 40-80 ℃, stirred 1-3 hour, prepare water-soluble chilli extract emulsion, be incubated standby; (2), in the water of 1300-1600 kilogram, add 50-70 kilogram rubber powder and 440-500 kilogram dextrin, heat 50-80 ℃, after stirring, add described water-soluble chilli extract emulsion more lentamente, stir after 3-6 hour, carry out spray-drying, obtain the uniform faint yellow powdery chilli extract product of particle diameter, vacuumize airtight package at last, shady and cool dry place preserves; Emulsifying agent in the described step (1) is Tween-80, monoglyceride and/or sucrose fatty ester etc., and the anticaking agent in the described step (1) is microcrystalline cellulose or silica, and the rubber powder in the described step (2) is gummi arabicum pulveratum or peach gum powder; Dextrin refers to maltodextrin or beta-schardinger dextrin-.
Heating-up temperature in the described step (1) is preferably 50-70 ℃.
Mixing time is preferably 2-2.5 hour in the described step (1).
Water in the described step (2) is distilled water.
Heating-up temperature in the described step (2) is preferably 60-75 ℃.
Mixing time in the described step (2) is preferably 3.5-4.5 hour.
Spray-drying condition in the described step (2) is: EAT is 170-230 ℃, and leaving air temp is 80-110 ℃, and air pressure is 2-4kg/cm
2
The present invention has following advantage: 1, technology is easy, does not need just can realize that through the homogeneous processing procedure production cost is lower, is easy to large-scale production; 2, the product produced of the technology of the present invention, the outward appearance particle diameter is even, and good dispersion in water has been widened the range of application of chilli extract product; 3, the product produced of the technology of the present invention uses raw materials such as maltodextrin, makes chilli extract relative with air isolated, has improved product stability; 4, the product produced of the technology of the present invention has excellent function character, is more convenient for use and the transportation and the storage of product; 5, the present invention adopts physical method that the molten chilli extract of oil is made into powdery or the solid product that disperses in the water, and its processing technology routine is reasonable, and is safe and reliable, do not destroy the natural characteristic of its product, and the range of application that enlarges product is had significant advantage; 6, the present invention can expand, and is applied in the large-scale industrial production.
The specific embodiment
Embodiment 1:
In 23.2 kilograms of chilli extracts, add 46.2 kilograms of Tween-80s, 5 kilograms of sucrose fatty esters and 9.4 kilograms of microcrystalline celluloses, heat 60 ℃, stirred 2.5 hours, prepare the water soluble capsanthin pigment emulsion, be incubated standby; Get 1400 kg water, add 55 kilograms of gummi arabicum pulveratums, add 28 kilograms of beta-schardinger dextrin-s and 472 kilograms of maltodextrins more respectively, heat 75 ℃, stir, add the capsicum red pigment emulsion then lentamente, stir after 4 hours, carry out wink-dry by spray dryer after, get flaxen epipastic water-dispersing hot pepper essence product, the spray-drying condition is: EAT is 200 ℃, and leaving air temp is 105 ℃, and air pressure is 3.5kg/cm
2, vacuumizing airtight package at last, shady and cool dry place preserves.
Embodiment 2:
In 34.8 kilograms of chilli extracts, add 65 kilograms of Tween-80s, 8 kilograms of sucrose fatty esters and 9.3 kilograms of silica, heat 65 ℃, stirred 2 hours, prepare the water soluble capsanthin pigment emulsion, be incubated standby; Get 1500 kilograms of distilled water, add 68 kilograms of peach gum powders, add 32 kilograms of beta-schardinger dextrin-s and 414 kilograms of maltodextrins more respectively, heat 70 ℃, stir, add the capsicum red pigment emulsion then lentamente, stir after 4.5 hours, carry out wink-dry by spray dryer after, get flaxen epipastic water-dispersing hot pepper essence product, the spray-drying condition is: EAT is 180 ℃, and leaving air temp is 95 ℃, and air pressure is 3kg/cm
2, vacuumizing airtight package at last, shady and cool dry place preserves.
Claims (7)
1. the preparation method of an epipastic water-dispersing hot pepper essence, it is characterized in that: comprise the following steps: (1), in 10-70 kilogram chilli extract, add 40-70 kilogram emulsifying agent and 9-10 kilogram anticaking agent, the content of capsaicine is not less than 10% in the chilli extract, be heated to 40-80 ℃, stirred 1-3 hour, prepare water-soluble chilli extract emulsion, be incubated standby; (2), in the water of 1300-1600 kilogram, add 50-70 kilogram rubber powder and 440-500 kilogram dextrin, heat 50-80 ℃, after stirring, add described water-soluble chilli extract emulsion more lentamente, stir after 3-6 hour, carry out spray-drying, obtain the uniform faint yellow powdery chilli extract product of particle diameter, vacuumize airtight package at last, shady and cool dry place preserves; Emulsifying agent in the described step (1) is Tween-80, monoglyceride and/or sucrose fatty ester etc., and the anticaking agent in the described step (1) is microcrystalline cellulose or silica, and the rubber powder in the described step (2) is gummi arabicum pulveratum or peach gum powder; Dextrin refers to maltodextrin or beta-schardinger dextrin-.
2. the preparation method of epipastic water-dispersing hot pepper essence according to claim 1, it is characterized in that: the heating-up temperature in the described step (1) is 50-70 ℃.
3. the preparation method of epipastic water-dispersing hot pepper essence according to claim 1 is characterized in that: mixing time is 2-2.5 hour in the described step (1).
4. the preparation method of epipastic water-dispersing hot pepper essence according to claim 1, it is characterized in that: the water in the described step (2) is distilled water.
5. the preparation method of epipastic water-dispersing hot pepper essence according to claim 1, it is characterized in that: the heating-up temperature in the described step (2) is 60-75 ℃.
6. the preparation method of epipastic water-dispersing hot pepper essence according to claim 1, it is characterized in that: the mixing time in the described step (2) is 3.5-4.5 hour.
7. the preparation method of epipastic water-dispersing hot pepper essence according to claim 1, it is characterized in that: the spray-drying condition in the described step (2) is: EAT is 170-230 ℃, and leaving air temp is 80-110 ℃, and air pressure is 2-4kg/cm
2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101854822A CN101181045B (en) | 2007-12-21 | 2007-12-21 | Method for preparing epipastic water-dispersing hot pepper essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101854822A CN101181045B (en) | 2007-12-21 | 2007-12-21 | Method for preparing epipastic water-dispersing hot pepper essence |
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| CN101181045A true CN101181045A (en) | 2008-05-21 |
| CN101181045B CN101181045B (en) | 2011-06-08 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658286B (en) * | 2009-10-10 | 2012-03-07 | 贵州大学 | Method for producing hu chili seasoning powder |
| CN103251053A (en) * | 2013-05-23 | 2013-08-21 | 晨光生物科技集团天津有限公司 | Weight-reducing and beautifying composite and preparation method |
| CN106509797A (en) * | 2016-11-08 | 2017-03-22 | 河南品正食品科技有限公司 | Compounded chili powder and preparation method thereof |
| CN109678748A (en) * | 2018-12-29 | 2019-04-26 | 广西素安生物科技有限公司 | A method of promoting capsaicine Fast Stripping |
-
2007
- 2007-12-21 CN CN2007101854822A patent/CN101181045B/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658286B (en) * | 2009-10-10 | 2012-03-07 | 贵州大学 | Method for producing hu chili seasoning powder |
| CN103251053A (en) * | 2013-05-23 | 2013-08-21 | 晨光生物科技集团天津有限公司 | Weight-reducing and beautifying composite and preparation method |
| CN103251053B (en) * | 2013-05-23 | 2014-10-08 | 晨光生物科技集团天津有限公司 | Weight-reducing and beautifying composite and preparation method |
| CN106509797A (en) * | 2016-11-08 | 2017-03-22 | 河南品正食品科技有限公司 | Compounded chili powder and preparation method thereof |
| CN109678748A (en) * | 2018-12-29 | 2019-04-26 | 广西素安生物科技有限公司 | A method of promoting capsaicine Fast Stripping |
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| Publication number | Publication date |
|---|---|
| CN101181045B (en) | 2011-06-08 |
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Assignee: Chenguang Biotech Group Tianjin Co., Ltd. Assignor: Chengguang Natural Pigment Group Co., Ltd. Contract record no.: 2011120000274 Denomination of invention: Method for preparing epipastic water-dispersing hot pepper essence Granted publication date: 20110608 License type: Exclusive License Open date: 20080521 Record date: 20111121 |