CN101297689A - Pure natural edible fresh chili oil and preparation thereof - Google Patents
Pure natural edible fresh chili oil and preparation thereof Download PDFInfo
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- CN101297689A CN101297689A CNA2008103021964A CN200810302196A CN101297689A CN 101297689 A CN101297689 A CN 101297689A CN A2008103021964 A CNA2008103021964 A CN A2008103021964A CN 200810302196 A CN200810302196 A CN 200810302196A CN 101297689 A CN101297689 A CN 101297689A
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Abstract
The invention discloses a purely natural edible fresh chilli oil and a preparation method thereof, wherein, the chilli oil is prepared by fresh chili and salad oil, the prepared chilli oil maintains the natural fragrance and piquancy of the fresh chilli, and the guarantee period can reach more than 18 months. The fresh chilli of the invention is not treated with high-temperature cooking, and reduces the possibility of the generation of cancerogenic substance-acrylamide; furthermore, the fresh chilli is not deepfried, therefore, the prepared fresh chilli oil belongs to non-frying food, which is more beneficial to the health of human body and maintains more nutritious and healthy ingredient of the fresh chilli. The invention provides a new purely natural edible fresh chilli oil for the consumer market, thus enriching the market and meeting the requirement of different consumer groups.
Description
Technical field
The present invention relates to the flavouring technical field, particularly relate to a kind of pure natural edible fresh chili oil and preparation method thereof.
Background technology
Chilli oil is subjected to liking of consumers in general deeply as flavouring commonly used in people's diet.Chilli oil in the market all is to adopt chilli or chilli seed to extract through edible oil to be prepared from.Publication number is that the patent of invention of CN1107508 discloses a kind of chilli oil that squeezes from chilli seed.Publication number is that the application for a patent for invention of CN1132604 discloses a kind of chilli oil, and it is to be that base-material adds various flavouring and is prepared from rape oil and chilli.Publication number is the preparation method that the application for a patent for invention of CN1259311 discloses a kind of series capsicum oil.
Analyzing above prior art, all is that employing chilli or chilli seed are raw material, is prepared from through high temperature.In the process that the plant food heating is cooked, can produce the carcinogen acrylamide, studies show that 140～180 ℃ is the optimum temperature of its generation.So adopting chilli and chilli seed is that the chilli oil that raw material is prepared from through high temperature produces the probability of carcinogen acrylamide just than higher.
On the other hand, bright capsicum has its distinctive fragrance, and the chilli oil that adopts chilli to prepare does not at present have the fragrance of bright capsicum, obviously can not satisfy the diversified demand in market.At present also do not adopt bright capsicum to prepare the report of chilli oil.
Summary of the invention
Technical problem to be solved by this invention is to overcome existing chilli oil to adopt the high temperature preparation, do not have the defective of the distinctive fragrance of bright capsicum, and a kind of pure natural edible fresh chili oil and preparation method thereof is provided.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
According to listed as parts by weight, pure natural edible fresh chili oil is to be prepared from for 1 part by 0.5～5 part in bright capsicum and salad oil.
Preferably, with 3～4 parts in bright capsicum and 1 part of preparation fresh chili oil of the present invention of salad oil.
The preparation method of aforementioned pure natural edible fresh chili oil: the clean back of drying of bright capsicum is pulverized, add the salad oil lixiviate, separate leaching liquor promptly.
Concrete, the preparation method of pure natural edible fresh chili oil is: select intact bright capsicum, be ground into 8～12 purpose capsicum grains after cleaning, drying, add salad oil, in 25～50 ℃ of following stirring and leaching 3 days, obtain leaching liquor with the centrifuge separation, use 10～100 order suction filtration or natural filtrations immediately, get moisture oil strain, remove the water in the moisture oil strain, promptly get pure natural edible fresh chili oil.
Wherein, obtain moisture oil strain after, preferably adopt such method to go out moisture content in the moisture oil strain: moisture oil strain to be separated or add immediately inorganic salts drier drying and dehydrating with oil water separator immediately, filter, promptly get pure natural edible fresh chili oil.
Aforementioned bright capsicum is fresh chilli or fresh green capsicum.Aforesaid salad oil is the refining salad oil.
The inventor has carried out a large amount of experimental exploring in order to draw technical scheme of the present invention:
At first, the method that the inventor adopts chilli to prepare chilli oil prepares fresh chili oil, but the chilli oil of finding preparation like this can not keep the fragrance of the distinctive natural delicate fragrance of fresh chilli, and its shelf-life is no more than 3 months, the requirement of putting on market can not be reached, and the problem that high temperature is cooked generation carcinogen in the process can not be solved like this.
Analyze short reason of fresh chili oil shelf-life, be to contain moisture content because prepare in the fresh chili oil that the method for chilli oil prepares with chilli, the oxidation of becoming sour easily, cause the fresh chili oil acid value that obtains too high, product has " acid " flavor, further influenced the fragrance of fresh chili oil, and cooked the problem that produces carcinogen in the process, just need under the condition of low temperature, produce chilli oil in order to solve high temperature.
Research and exploration through the inventor, found the key that overcomes the above problems: will add strong mixing in (1) production process, can not be long during extraction, should guarantee in 3 days, if extraction time is long, the moisture content that contains in the bright capsicum can make the generation of extraction production process become sour, and influences the product delicate flavour thereby cause product to have tart flavour.(2) fresh chili oil of slightly carrying that obtains after extraction finishes carries out process for refining such as water-oil separating, drier drying and dehydrating immediately.The fresh chili oil that obtains after so improving is limpid transparent, and no tart flavour has kept the fresh flavor of the natural delicate fragrance of bright capsicum, and the shelf-life can reach 18 months, can satisfy the requirement of putting on market to the shelf-life.
Compared with prior art, it is the feedstock production chilli oil that the present invention adopts bright capsicum, and prepared chilli oil has kept the natural fragrance and the pungent of fresh chilli, and the shelf-life can reach more than 18 months.Bright capsicum of the present invention is cooked without high temperature, has reduced the possibility that the carcinogen acrylamide produces, and, bright capsicum is without fried, prepared fresh chili oil belongs to non-fried food, more helps the health of human body, has preserved the more nutrient health composition of fresh chilli.The present invention has enriched market for the consumption market provides a kind of new pure natural edible fresh chili oil, has satisfied different consumer groups' demand.
The specific embodiment
Embodiment 1: select 3 kilograms of intact fresh chillis, clean, drainage half a day, then it is ground into 10 purpose capsicum grains, add 1 kilogram of qualified refining salad oil, at room temperature stirring and leaching is 3 days, separate with centrifuge then, the hot chili residue of gained is put comprehensive utilization in addition, and leaching liquor filters, filtrate is used 100 purpose filter cloth natural filtrations immediately, obtain moisture oil strain, moisture oil strain is separated with the butterfly oil water separator, promptly get pure natural edible fresh chili oil.It is orange red that fresh chili oil is, as clear as crystal, and the shelf-life can reach more than 18 months.
Embodiment 2: select 0.5 kilogram of intact fresh green capsicum, rinse well with clear water, dry moisture content, then it is ground into 8 purpose capsicum grains, add 1 kilogram of refining salad oil, 25 ℃ of following stirring and leaching 2 days, separate with centrifuge then, the hot chili residue of gained discards, and leaching liquor filters, filtrate is suction filtration under 10 order conditions immediately, obtain moisture oil strain, place knockout drum to leave standstill 5～8 days moisture oil strain, and then with inorganic salts drier drying and dehydrating 3～5 days, filter, promptly get pure natural edible fresh chili oil.Fresh chili oil is light green, and is as clear as crystal, and the shelf-life can reach more than 18 months.
Embodiment 3: select 2.5 kilograms of 2.5 kilograms of intact fresh green capsicum and fresh chillis, rinse well with clear water, dry moisture content, then green capsicum and Paprika are broken into 12 purpose capsicum grains, mixing, add 1 kilogram of salad oil, 50 ℃ of following stirring and leaching 1 day, separate with centrifuge then, the hot chili residue of gained discards, and leaching liquor filters, filtrate is used 50 order filter cloth natural filtrations immediately, obtain moisture oil strain,, filter and promptly get pure natural edible fresh chili oil with drier (can select 5～10% hot edible salt for use) drying and dehydrating 3～5 days.Fresh chili oil is yellow green, and is as clear as crystal, and the shelf-life can reach more than 18 months.
Claims (7)
1. pure natural edible fresh chili oil is characterized in that: according to listed as parts by weight, it is to be prepared from for 1 part by 0.5～5 part in bright capsicum and salad oil.
2. according to the described pure natural edible fresh chili oil of claim 1, it is characterized in that: according to listed as parts by weight, it is to be prepared from for 1 part by 3～4 parts in bright capsicum and salad oil.
3. the preparation method of claim 1 or 2 described pure natural edible fresh chili oils is characterized in that: bright capsicum is cleaned dried the back pulverizing, add the salad oil lixiviate, separate leaching liquor promptly.
4. according to the preparation method of the described pure natural edible fresh chili oil of claim 3, it is characterized in that: select intact bright capsicum, be ground into 8～12 purpose capsicum grains after cleaning, drying, add salad oil, in 25～50 ℃ of following stirring and leaching 3 days, obtain leaching liquor with the centrifuge separation, use 10～100 order suction filtration or natural filtrations immediately, get moisture oil strain, remove the water in the moisture oil strain, promptly get pure natural edible fresh chili oil.
5. according to the preparation method of the described pure natural edible fresh chili oil of claim 4, it is characterized in that: after obtaining moisture oil strain, moisture oil strain is separated or add immediately inorganic salts drier drying and dehydrating with oil water separator immediately, filter, promptly get pure natural edible fresh chili oil.
6. according to the preparation method of claim 3,4 or 5 described pure natural edible fresh chili oils, it is characterized in that: described bright capsicum is fresh chilli or fresh green capsicum.
7. according to the preparation method of claim 3,4 or 5 described pure natural edible fresh chili oils, it is characterized in that: described salad oil is the refining salad oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008103021964A CN101297689A (en) | 2008-06-19 | 2008-06-19 | Pure natural edible fresh chili oil and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008103021964A CN101297689A (en) | 2008-06-19 | 2008-06-19 | Pure natural edible fresh chili oil and preparation thereof |
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| CN101297689A true CN101297689A (en) | 2008-11-05 |
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| CNA2008103021964A Pending CN101297689A (en) | 2008-06-19 | 2008-06-19 | Pure natural edible fresh chili oil and preparation thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488154A (en) * | 2011-12-08 | 2012-06-13 | 云南宏斌绿色食品有限公司 | Preparation method of oil-immersed hot pepper |
| CN103876087A (en) * | 2014-04-19 | 2014-06-25 | 鲁甸县鑫辉农特产品开发有限公司 | Pepper extract and preparation method thereof |
| CN106307440A (en) * | 2016-08-22 | 2017-01-11 | 张国凤 | Method for making chili oil |
| CN107581274A (en) * | 2017-10-16 | 2018-01-16 | 广西螺霸王食品有限公司 | A kind of spiral shell powder chilli oil production system and its production technology |
| CN107736597A (en) * | 2017-10-16 | 2018-02-27 | 广西螺霸王食品有限公司 | A kind of spiral shell powder soup stock production system and its production technology |
| CN107878793A (en) * | 2017-09-29 | 2018-04-06 | 吴世贵 | A kind of spiral shell powder chilli oil production perfusion system and its production technology |
| CN109984207A (en) * | 2017-12-29 | 2019-07-09 | 中粮集团有限公司 | Chilli oil and preparation method thereof |
| CN110511816A (en) * | 2019-09-05 | 2019-11-29 | 卓士鸿 | The method that fresh chilli extracts pure red pepper oil and chilli flavored oil |
| CN112753779A (en) * | 2021-02-20 | 2021-05-07 | 贵州大学 | Low-acrylamide oil chili product |
| CN113854363A (en) * | 2021-10-14 | 2021-12-31 | 云南博瑞生物科技有限公司 | Preparation method of chili seasoning oil |
-
2008
- 2008-06-19 CN CNA2008103021964A patent/CN101297689A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488154A (en) * | 2011-12-08 | 2012-06-13 | 云南宏斌绿色食品有限公司 | Preparation method of oil-immersed hot pepper |
| CN103876087A (en) * | 2014-04-19 | 2014-06-25 | 鲁甸县鑫辉农特产品开发有限公司 | Pepper extract and preparation method thereof |
| CN103876087B (en) * | 2014-04-19 | 2016-02-24 | 鲁甸县鑫辉农特产品开发有限公司 | A kind of pepper extract and preparation method thereof |
| CN106307440A (en) * | 2016-08-22 | 2017-01-11 | 张国凤 | Method for making chili oil |
| CN107878793A (en) * | 2017-09-29 | 2018-04-06 | 吴世贵 | A kind of spiral shell powder chilli oil production perfusion system and its production technology |
| CN107581274A (en) * | 2017-10-16 | 2018-01-16 | 广西螺霸王食品有限公司 | A kind of spiral shell powder chilli oil production system and its production technology |
| CN107736597A (en) * | 2017-10-16 | 2018-02-27 | 广西螺霸王食品有限公司 | A kind of spiral shell powder soup stock production system and its production technology |
| CN109984207A (en) * | 2017-12-29 | 2019-07-09 | 中粮集团有限公司 | Chilli oil and preparation method thereof |
| CN110511816A (en) * | 2019-09-05 | 2019-11-29 | 卓士鸿 | The method that fresh chilli extracts pure red pepper oil and chilli flavored oil |
| CN112753779A (en) * | 2021-02-20 | 2021-05-07 | 贵州大学 | Low-acrylamide oil chili product |
| CN113854363A (en) * | 2021-10-14 | 2021-12-31 | 云南博瑞生物科技有限公司 | Preparation method of chili seasoning oil |
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