CN103525539A - Method for preparing chili seed oil with stable spicy fragrance - Google Patents
Method for preparing chili seed oil with stable spicy fragrance Download PDFInfo
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- CN103525539A CN103525539A CN201310472507.2A CN201310472507A CN103525539A CN 103525539 A CN103525539 A CN 103525539A CN 201310472507 A CN201310472507 A CN 201310472507A CN 103525539 A CN103525539 A CN 103525539A
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Abstract
The invention discloses a method for preparing chili seed oil with stable spicy fragrance. The method comprises the following steps: 1) steaming and stir-frying the chili seeds in a closed steaming and stir-frying machine to a red color, and then moving the chili seeds into a constant temperature mill for constant temperature pressing, so as to obtain chili seed crude oil No. I; 2) placing the chili seed crude oil No.I and a chili skin powder in an agglomeration molding machine for agglomerating into coarse grains, and then placing the coarse grains into the constant temperature mill for secondary pressing, so as to obtain a chili seed crude oil No. II; 3) centrifuging and clarifying the chili seed crude oil No.II in a high speed centrifuge to remove impurities and obtain purified chili seed oil; and 4) homogenizing the purified chili seed oil in a high pressure homogenizer to obtain the chili seed oil with stable spicy fragrance. The method blends the composition of chili seed and chili skin, and oil and the fragrant substances contained in the chili skin are fully integrated, so that the chili oil has stable spicy fragrance. The preparation temperature is low, so as to reduce volatilization of the fragrant substances in the chili to some extent.
Description
Technical field
The present invention relates to a kind of preparation method of capsicum seed oil, particularly a kind of preparation method with the capsicum seed oil of stablizing green pepper perfume (or spice).
Background technology
Existing capsicum seed oil is all to make by the method for squeezing chilli seed or solvent extraction, and in preparation process, parch temperature is high, the time is long, squeezes bore temperature higher than 150 ℃ during squeezing, and in the capsicum seed oil that makes finally to make, the fragrance fragrance matter of capsicum volatilization totally.Thereby commercially available capsicum seed oil is without the intrinsic natural fragrance of capsicum, the field of having limited its application.
Summary of the invention
The component of the present invention by blended pepper seed and capsicum skin made at a lower temperature has the capsicum seed oil of stablizing green pepper perfume (or spice).
The preparation method that this has the capsicum seed oil of stablizing green pepper perfume (or spice), comprises the following steps:
1) by chilli seed in sealed steaming stir-fry machine, under 85 ± 5 ℃ of conditions, steam to fry 10～20min, is then moved in constant temperature squeezing machine, constant temperature squeezing under 90 ± 5 ℃ of conditions, obtains I chilli seed slightly oily;
2) the thick oil of I chilli seed and capsicum skin powder are placed in agglomeration former, 85 ± 5 ℃ of insulations, agglomerate into coarse grain, then gained coarse grain is placed in constant temperature squeezing machine, under 90 ± 5 ℃ of conditions, carry out twice pressing, obtain slightly oil of II chilli seed;
3) the thick oil of II chilli seed is placed in to centrifugal purification in supercentrifuge, removes impurity, be purified capsicum seed oil;
4) gained is purified to capsicum seed oil and be placed in high pressure homogenizer and carry out homogeneous, obtain having the capsicum seed oil of stablizing green pepper perfume (or spice).
Step 2) in, the mass ratio of the thick oil of I chilli seed and capsicum skin powder is 1:1.5～2.5.
Step 1), 2), in, described constant temperature squeezing machine is level Four constant temperature squeezing machine.
Described capsicum skin powder fineness is 15～20 orders.
While carrying out constant temperature squeezing in step 1), when being only 2 ± 0.5mm, squeezing raw thickness stops squeezing.
In step 3), centrifugation rate is 6000～10000rpm.
Pressure while carrying out homogeneous in step 4) is 0.2～0.8Mpa.
The capsicum seed oil that the present invention makes is brown transparent liquid, has strong capsicum fragrance and peppery mouthfeel, and product Capsaicin content is 0.02mg/100g～0.05mg/100g(GB/T10783); This product can be cooked seasonings for food, and special when for cold vegetable dish in sauce, flavouring increases peppery, and mouthfeel is frank.
The invention provides a kind of preparation method with the capsicum seed oil of stablizing green pepper perfume (or spice), the component of the method blended pepper seed and capsicum skin, by capsicum skin oil content and contained aroma substance and the abundant combination of capsicum seed oil, has made and has had the capsicum seed oil of stablizing green pepper perfume (or spice).The method preparation temperature is lower, can reduce to a certain extent the volatilization of fragrance fragrance matter in capsicum.
Embodiment
Below in conjunction with embodiment, describe the present invention.
Embodiment 1
Get chilli seed 250kg in sealed steaming stir-fry machine, temperature control 85 degree steam fries 15min, and now chilli seed color is general red, moves in level Four constant temperature interlock squeezing machine, and under 85 ℃ of conditions, constant temperature squeezing, obtains the thick oily 40kg of I chilli seed.
By the thick oily 40kg of I chilli seed and fineness, be that 15～20 object capsicum skin powder 75kg are placed in agglomeration former, at 85 ℃ of insulation 30min, agglomerate into coarse grain, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezing, when no longer fuel-displaced after raw material cake squeezes 2mm, stop squeezing, obtain slightly oil of II chilli seed.
By the thick oil of II chilli seed in supercentrifuge with the centrifugal removal of impurities of 8000r/min, be purified capsicum seed oil, then, by high pressure homogenizer, pressure control carries out homogeneous at 0.5Mpa, obtains and has the capsicum seed oil 45kg that stablizes green pepper perfume (or spice).
Product sensory is measured: brown transparent liquid, green pepper aromatic strongly fragrant, mouthfeel is fragrant peppery.Capsaicin content 0.04g/100g(GB/T10783).
Embodiment 2
Get chilli seed 250kg in sealed steaming stir-fry machine, temperature control 80 degree steam fries 20min, and now chilli seed color is general red, moves in level Four constant temperature interlock squeezing machine, and under 80 ℃ of conditions, constant temperature squeezing, obtains the thick oily 32kg of I chilli seed.
By the thick oily 32kg of I chilli seed and fineness, be that 15～20 object capsicum skin powder 75kg are placed in agglomeration former, at 80 ℃ of insulation 40min, agglomerate into coarse grain, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezing, when no longer fuel-displaced after raw material cake squeezes 2mm, stop squeezing, obtain slightly oil of II chilli seed.
By the thick oil of II chilli seed in supercentrifuge with the centrifugal removal of impurities of 6000r/min, be purified capsicum seed oil, then, by high pressure homogenizer, pressure control carries out homogeneous at 0.8Mpa, obtains and has the capsicum seed oil 45kg that stablizes green pepper perfume (or spice).
Product sensory is measured: brown transparent liquid, green pepper aromatic strongly fragrant, mouthfeel is fragrant peppery.Capsaicin content 0.04g/100g(GB/T10783).
Embodiment 3
Get chilli seed 250kg in sealed steaming stir-fry machine, temperature control 90 degree steam fries 10min, and now chilli seed color is general red, moves in level Four constant temperature interlock squeezing machine, and under 90 ℃ of conditions, constant temperature squeezing, obtains the thick oily 40kg of I chilli seed.
By the thick oily 40kg of I chilli seed and fineness, be that 15～20 object capsicum skin powder 75kg are placed in agglomeration former, at 90 ℃ of insulation 30min, agglomerate into coarse grain, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezing, when no longer fuel-displaced after raw material cake squeezes 2mm, stop squeezing, obtain slightly oil of II chilli seed.
By the thick oil of II chilli seed in supercentrifuge with the centrifugal removal of impurities of 9000r/min, be purified capsicum seed oil, then, by high pressure homogenizer, pressure control carries out homogeneous at 0.2Mpa, obtains and has the capsicum seed oil 45kg that stablizes green pepper perfume (or spice).
Product sensory is measured: brown transparent liquid, green pepper aromatic strongly fragrant, mouthfeel is fragrant peppery.Capsaicin content 0.04g/100g(GB/T10783).
Embodiment 4
Get chilli seed 250kg in sealed steaming stir-fry machine, temperature control 85 degree steam fries 15min, and now chilli seed color is general red, moves in level Four constant temperature interlock squeezing machine, and under 95 ℃ of conditions, constant temperature squeezing, obtains the thick oily 40kg of I chilli seed.
By the thick oily 40kg of I chilli seed and fineness, be that 15～20 object capsicum skin powder 75kg are placed in agglomeration former, at 90 ℃ of insulation 30min, agglomerate into coarse grain, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezing, when no longer fuel-displaced after raw material cake squeezes 2mm, stop squeezing, obtain slightly oil of II chilli seed.
By the thick oil of II chilli seed in supercentrifuge with the centrifugal removal of impurities of 10000r/min, be purified capsicum seed oil, then, by high pressure homogenizer, pressure control carries out homogeneous at 0.6Mpa, obtains and has the capsicum seed oil 45kg that stablizes green pepper perfume (or spice).
Product sensory is measured: brown transparent liquid, green pepper aromatic strongly fragrant, mouthfeel is fragrant peppery.Capsaicin content 0.04g/100g(GB/T10783).
Claims (7)
1. a preparation method with the capsicum seed oil of stablizing green pepper perfume (or spice), is characterized in that comprising the following steps:
1) by chilli seed in sealed steaming stir-fry machine, under 85 ± 5 ℃ of conditions, steam to fry 10～20min, is then moved in constant temperature squeezing machine, constant temperature squeezing under 90 ± 5 ℃ of conditions, obtains I chilli seed slightly oily;
2) the thick oil of I chilli seed and capsicum skin powder are placed in agglomeration former, 85 ± 5 ℃ of insulations, agglomerate into coarse grain, then gained coarse grain is placed in constant temperature squeezing machine, under 90 ± 5 ℃ of conditions, carry out twice pressing, obtain slightly oil of II chilli seed;
3) the thick oil of II chilli seed is placed in to centrifugal purification in supercentrifuge, removes impurity, be purified capsicum seed oil;
4) gained is purified to capsicum seed oil and be placed in high pressure homogenizer and carry out homogeneous, obtain having the capsicum seed oil of stablizing green pepper perfume (or spice).
2. preparation method as claimed in claim 1, is characterized in that: step 2) in the mass ratio of the thick oil of I chilli seed and capsicum skin powder be 1:1.5～2.5.
3. preparation method as claimed in claim 1, is characterized in that: in step 1), 2) in, described constant temperature squeezing machine is level Four constant temperature squeezing machine.
4. preparation method as claimed in claim 1, is characterized in that: described capsicum skin powder fineness is 15～20 orders.
5. preparation method as claimed in claim 1, is characterized in that: while carrying out constant temperature squeezing in step 1), stop squeezing when squeezing raw thickness is 2 ± 0.5mm.
6. preparation method as claimed in claim 1, is characterized in that: in step 3), centrifugation rate is 6000～10000rpm.
7. preparation method as claimed in claim 1, is characterized in that: the pressure while carrying out homogeneous in step 4) is 0.2～0.8Mpa.
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| CN201310472507.2A CN103525539B (en) | 2013-10-11 | 2013-10-11 | Method for preparing chili seed oil with stable spicy fragrance |
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| CN201310472507.2A CN103525539B (en) | 2013-10-11 | 2013-10-11 | Method for preparing chili seed oil with stable spicy fragrance |
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| CN103525539A true CN103525539A (en) | 2014-01-22 |
| CN103525539B CN103525539B (en) | 2015-03-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085588A (en) * | 2016-07-06 | 2016-11-09 | 文山永润辣素有限公司 | A kind of extract the method for capsaicin in chilli seed |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107057855A (en) * | 2017-01-13 | 2017-08-18 | 河南工业大学 | A kind of ultrasound removal is subcritical to produce the residual molten method of giving off a strong fragrance chilli seed crude oil |
Citations (6)
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|---|---|---|---|---|
| CN1061992A (en) * | 1991-12-25 | 1992-06-17 | 戴海清 | The production method of capsicum oil expression |
| CN1107508A (en) * | 1994-10-08 | 1995-08-30 | 周兆彦 | Pure red pepper oil and its preparing process |
| CN1154806A (en) * | 1996-09-29 | 1997-07-23 | 张兴洲 | Extrated hot-pepper oil and production technology thereof |
| CN101142994A (en) * | 2006-09-12 | 2008-03-19 | 长葛市天润有色金属研究所 | Method for producing flavor chilli oil |
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| CN103251081A (en) * | 2013-05-29 | 2013-08-21 | 广西钦州市绿源天然食品加工有限公司 | Processing method of spicy dried squids |
-
2013
- 2013-10-11 CN CN201310472507.2A patent/CN103525539B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061992A (en) * | 1991-12-25 | 1992-06-17 | 戴海清 | The production method of capsicum oil expression |
| CN1107508A (en) * | 1994-10-08 | 1995-08-30 | 周兆彦 | Pure red pepper oil and its preparing process |
| CN1154806A (en) * | 1996-09-29 | 1997-07-23 | 张兴洲 | Extrated hot-pepper oil and production technology thereof |
| CN101142994A (en) * | 2006-09-12 | 2008-03-19 | 长葛市天润有色金属研究所 | Method for producing flavor chilli oil |
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| CN103251081A (en) * | 2013-05-29 | 2013-08-21 | 广西钦州市绿源天然食品加工有限公司 | Processing method of spicy dried squids |
Non-Patent Citations (2)
| Title |
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| 安中立等: "辣椒油加工生产的研究现状", 《辣椒杂志》 * |
| 成春到: "香味辣椒油", 《河南科技报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085588A (en) * | 2016-07-06 | 2016-11-09 | 文山永润辣素有限公司 | A kind of extract the method for capsaicin in chilli seed |
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