CN102150807B - Method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as raw material - Google Patents
Method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as raw material Download PDFInfo
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- CN102150807B CN102150807B CN201110033841A CN201110033841A CN102150807B CN 102150807 B CN102150807 B CN 102150807B CN 201110033841 A CN201110033841 A CN 201110033841A CN 201110033841 A CN201110033841 A CN 201110033841A CN 102150807 B CN102150807 B CN 102150807B
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Abstract
The invention discloses a method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as a raw material, and belongs to the field of flavorings. The preparation method comprises the following three steps of: extracting and emulsifying, namely extracting the capsicum oleoresin from capsanthin with the pungency degree of 0.3-0.5 percent, which is prepared from Hong'an chilli No.8, and emulsifying the capsicum oleoresin to obtain a core material; making a wall material, namely adding water to dilute Arabic gum and gelatin, and heating in a water bath to obtain mixed solution, namely the wall material; and homogenizing into a finished product, namely heating the prepared wall material and core material in the water bath, homogenizing in a homogenizer, and performing spray drying on the homogenized mixed solution in a centrifugal rotary vacuum spray drier to obtain the finished product, namely the microcapsule water-soluble powdery capsaicine. By the method, the oily liquid state of the capsicum oleoresin is changed into a powdery state, so that the capsicum oleoresin is convenient to transport and eat; and the prepared microcapsule water-soluble powdery capsaicine is a change of a seasoning bag in the fast-food industry and instant food industry.
Description
Technical field
Of the present invention is that the method for the water-soluble powder capsicim of feedstock production microcapsules belongs to field of seasoning with the chilli extract, relates in particular to a kind of method for preparing capsicim.
Background technology
Capsicim is a kind of flavouring, and common capsicim is the oily liquids product on the market, can not directly add in the instant noodles powder bag, needs pack in addition, has increased production cost and the trouble when edible.Because liquid capsicim contains vegetable fat intrinsic in capsicim and the capsicum, as is sprayed directly on the leisure food, can make its surface produce one deck grease, cause food surface to be clamminess, influence is directly edible.In the flavoring industry, do not see as yet at present the water-soluble powder capsicim of microcapsules product is arranged.
Summary of the invention
The object of the present invention is to provide a kind of is the method for the water-soluble powder capsicim of feedstock production microcapsules with the chilli extract.
The objective of the invention is to realize like this: preparation process is following:
1. extracting and emulsifying: adopt No. 8 capsicums in Hong'an, produce red peppery element, get peppery degree and be 0.3-0.5% red peppery element, therefrom extract chilli extract by conventional method in the industry.Extracting process is: take red peppery plain 400g, be placed in the 2000ml beaker, in beaker, add 75% food-grade ethanol water 600ml, at room temperature artificial with glass bar stirring 30 minutes, stirring was at room temperature left standstill 90 minutes after finishing.This moment, red peppery element and 75% ethanolic solution were divided into two-layerly, and the upper strata is an ethanolic solution, and lower floor is red peppery element.The ethanolic solution on upper strata is poured in the 1000ml flask, put into Rotary Evaporators and concentrate 60 minutes, 60 ℃ of thickening temperatures concentrate vacuum-0.08MPa, obtain peppery degree and be 10-15% the liquid chilli extract 50g of oily.Be placed on the 1000ml beaker, put into water-bath, add compound emulsifying agent such as polyoxyethylene sorbitan monooleate 40ml again; Perhaps hydrophilic monoglyceride 4g, perhaps sucrose ester 4 g, perhaps three's mixture; The addition of mixture is 1-10 times of chilli extract consumption; 30～90 ℃ of heating-up temperatures, emulsification 30-200 minutes, the chilli extract after the emulsification is core.
2. manufacture the wall material: food-grade Arabic gum 80g, A type skin edible gelatin 40g are placed 2000ml beaker thin up; Arabic gum (g)+gelatin quality (g): water (ml) places water-bath to heat for 1:3-10 beaker; 50-80 ℃ of temperature; Heated while stirring 30-60 minutes, the mixed solution of last gained is the wall material.
3. homogeneous finished product: will allocate good wall material and core and place the 2000ml beaker, putting into water-bath heats, 30-80 ℃ of temperature; Heated while stirring 30-60 minutes; Send into homogenizer then and carried out homogenization processing 3-10 minutes, homogenization pressure 30-35MPa, 25-30 ℃ of homogenizing temperatures.Again the mixed solution behind the homogeneous is carried out spray-drying in centrifugal rotation vacuum spray dehydrator, 120-150 ℃ of baking temperatures, 30-90 minutes time, dried finished products is the water-soluble powder capsicim of microcapsules, and its capsaicin content is 2.35%.
Because adopt technique scheme, it is Powdered that chilli extract is become from the oily liquid state, both convenient transportation; Also be convenient to eat, in specific food products such as instant noodles, spicy flavor leisure food, going with rice or bread, it is more convenient to add; Can directly be sprayed on the food uniformly; Because it does not contain grease intrinsic in the capsicum, so food surface is only retained a small amount of dried powder, is convenient to fast food.The water-soluble powder capsicim of microcapsules of the present invention is the once change to the seasoning matter material bag of fast food, instant food industry.
The specific embodiment:
Embodiment: preparation process is following:
1. extracting and emulsifying: adopt No. 8 capsicums in Hong'an; Produce red peppery element by conventional method in the industry; Standard according to " GB 10783-2008 food additives capsanthins " detects its peppery degree, gets peppery degree and be 0.3-0.5% red peppery element, therefrom extracts chilli extract.Extracting process is: take red peppery plain 400g, be placed in the 2000ml beaker, in beaker, add 75% food-grade ethanol water 600ml, at room temperature artificial with glass bar stirring 30 minutes, stirring was at room temperature left standstill 90 minutes after finishing.This moment, red peppery element and 75% ethanolic solution were divided into two-layer; The upper strata is an ethanolic solution, and lower floor is red peppery element, and the ethanolic solution on upper strata is poured in the 1000ml flask; Put into RE-52C type Rotary Evaporators and concentrate 60 minutes; 60 ℃ of thickening temperatures concentrate vacuum-0.08MPa, obtain the liquid chilli extract 50g of oily of peppery degree 10-15%.Be placed on the 1000ml beaker, put into HH-2 type water-bath, add compound emulsifying agent such as polyoxyethylene sorbitan monooleate 40ml again; Perhaps hydrophilic monoglyceride 4g; Perhaps sucrose ester 4 g, perhaps three's mixture, the addition of mixture is 1-10 times of chilli extract consumption; Heating-up temperature is 30～90 ℃, emulsification 30-200
Minute, the chilli extract after the emulsification is core.
2. manufacture the wall material: food-grade Arabic gum 80g, A type skin edible gelatin 40g are placed 2000ml beaker thin up; Arabic gum (g)+gelatin quality (g): water (ml) is 1:3-10; Beaker places HH-2 type water-bath to heat; 50-80 ℃ of temperature heated while stirring 30-60 minutes, and are last
The mixed solution of gained is the wall material.Wherein: the Arabic gum physical and chemical index should be:
| Viscosity | 90cps |
| Moisture | 7.2% |
| Ash content | 3.1% |
| Insoluble matter | Less than 0.1% |
| PH | 4.59 |
| Plumbous | Less than 2ppm |
| Arsenic | Less than 3ppm |
| Particle size | Pass through 60 orders more than 99% |
| Heavy metal | Less than 20ppm |
| Color | White powder |
The gelatin physical and chemical index should be:
| Moisture | ≤14.00% |
| The intensity of congealing | ≥240Bloomg |
| Transparency | ≥300mm |
| Ash content | ≤1.00% |
| PH | 4.5—6.5 |
| Water-insoluble | ≤0.20% |
| Heavy metal (in Pb) | ≤50.00mg/kg |
| Chromium | ≤1.00mg/kg |
3. homogeneous finished product: will allocate good wall material and core and place the 2000ml beaker; Putting into HH-2 type water-bath heats; 30-80 ℃ of temperature heated while stirring 30-60 minutes, sent into JJ-2/30 type homogenizer then and carried out homogenization processing 3-10 minutes; Homogenization pressure 30-35 MPa, 25-30 ℃ of homogenizing temperatures.Again the mixed solution behind the homogeneous is carried out spray-drying in the centrifugal rotation vacuum spray dehydrator of CPG-500 type; 120-150 ℃ of baking temperatures; 30-90 minutes time, dried finished products is the water-soluble powder capsicim of microcapsules, and its capsaicin content is 2.35%.
Claims (1)
1. one kind is the method for the water-soluble powder capsicim of feedstock production microcapsules with the chilli extract, and it is characterized in that: preparation process is following:
1. extracting and emulsifying: adopt No. 8 capsicums in Hong'an, produce red peppery element, get peppery degree and be 0.3-0.5% red peppery element, therefrom extract chilli extract by conventional method in the industry; Extracting process is: takes red peppery plain 400g, is placed in the 2000ml beaker, in beaker, add 75% food-grade ethanol water 600ml, and at room temperature artificial with glass bar stirring 30 minutes; After stir finishing, at room temperature left standstill 90 minutes, this moment, red peppery element and 75% ethanolic solution were divided into two-layerly, and the upper strata is an ethanolic solution; Lower floor is red peppery element, and the ethanolic solution on upper strata is poured in the 1000ml flask, puts into Rotary Evaporators and concentrates 60 minutes, 60 ℃ of thickening temperatures; Concentrate vacuum-0.08MPa, obtain peppery degree and be 10-15% the liquid chilli extract 50g of oily, be placed on the 1000ml beaker; Put into water-bath, add polyoxyethylene sorbitan monooleate 40ml again, perhaps hydrophilic monoglyceride 4g; Perhaps sucrose ester 4 g, perhaps three's mixture, the addition of mixture is 1-10 times of chilli extract consumption; 30～90 ℃ of heating-up temperatures, emulsification 30-200 minutes, the chilli extract after the emulsification is core;
2. manufacture the wall material: food-grade Arabic gum 80g, A type skin edible gelatin 40g are placed 2000ml beaker thin up; Arabic gum (g)+gelatin quality (g): water (ml) is 1:3-10; Beaker places water-bath to heat; 50-80 ℃ of temperature heated while stirring 30-60 minutes, and the mixed solution of last gained is the wall material;
3. homogeneous finished product: will allocate good wall material and core and place the 2000ml beaker, putting into water-bath heats, 30-80 ℃ of temperature; Heated while stirring 30-60 minutes; Send into homogenizer then and carried out homogenization processing 3-10 minutes, homogenization pressure 30-35MPa, 25-30 ℃ of homogenizing temperatures.Again the mixed solution behind the homogeneous is carried out spray-drying in centrifugal rotation vacuum spray dehydrator, 120-150 ℃ of baking temperatures, 30-90 minutes time, dried finished products is the water-soluble powder capsicim of microcapsules.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110033841A CN102150807B (en) | 2011-01-31 | 2011-01-31 | Method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as raw material |
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| CN201110033841A CN102150807B (en) | 2011-01-31 | 2011-01-31 | Method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as raw material |
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| CN102150807B true CN102150807B (en) | 2012-10-17 |
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| CN103070379B (en) * | 2013-02-21 | 2013-10-16 | 合肥工业大学 | Method for preparing powder smoke flavoring |
| CN103933905B (en) * | 2014-05-07 | 2016-02-03 | 河南工业大学 | Oily microballoon of a kind of himalayan prinsepia leaf fruit and preparation method thereof |
| DE102017004720A1 (en) * | 2017-05-17 | 2018-11-22 | Viverno UG (haftungsbeschränkt) | Process and device for the production of high-purity Aquatic Scovillin Compositions (HASC) with definable sharpness and products that can be produced therewith |
| CN109567126A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of capsicum oleoresin microcapsules and its processing method |
| CN110140905A (en) * | 2019-05-14 | 2019-08-20 | 中国农业科学院农产品加工研究所 | Utilize the method for embedding processing technology production capsicum nutritional health food |
| CN110946274A (en) * | 2019-11-20 | 2020-04-03 | 贵州红星山海生物科技有限责任公司 | Method for preparing fat-soluble microcapsule by using capsicum oleoresin |
| CN113100377B (en) * | 2021-04-20 | 2022-02-25 | 中国农业大学 | Method for preparing capsaicin microcapsule by microwave concentration modification synergistic spray embedding |
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| CN1019126B (en) * | 1989-04-17 | 1992-11-18 | 周洪喜 | Process for extracting capsic pigment and capsaicine |
| CN1061222C (en) * | 1996-09-02 | 2001-01-31 | 向云峰 | Production method of spice oleoresin microcapsules |
| CN1207091C (en) * | 2003-03-04 | 2005-06-22 | 天津大学 | Micro-capsule balls of capsaicin compounds and preparation thereof |
| CN101168517B (en) * | 2007-11-22 | 2012-05-30 | 上海化学试剂研究所 | Method for preparing capsaicin microcapsule |
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