CN103525539B - Method for preparing chili seed oil with stable spicy fragrance - Google Patents
Method for preparing chili seed oil with stable spicy fragrance Download PDFInfo
- Publication number
- CN103525539B CN103525539B CN201310472507.2A CN201310472507A CN103525539B CN 103525539 B CN103525539 B CN 103525539B CN 201310472507 A CN201310472507 A CN 201310472507A CN 103525539 B CN103525539 B CN 103525539B
- Authority
- CN
- China
- Prior art keywords
- chili
- oil
- seed
- constant temperature
- capsicum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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 stable green pepper perfume (or spice).
Background technology
Existing capsicum seed oil is all obtained 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 DEG C during squeezing, makes the fragrance fragrance matter volatilization of capsicum in final obtained capsicum seed oil totally.Thus commercially available capsicum seed oil is without the natural scents that capsicum is intrinsic, limits the field of its application.
Summary of the invention
The present invention has obtained the capsicum seed oil with stable green pepper perfume (or spice) at a lower temperature by the component of blended pepper seed and capsicum skin.
This has the preparation method of the capsicum seed oil of stable green pepper perfume (or spice), comprises the following steps:
1) by chilli seed in sealed steaming stir-fry machine, under 85 ± 5 DEG C of condition, steam stir-fry 10 ~ 20min, then moved in constant temperature squeezing machine, under 90 ± 5 DEG C of conditions constant temperature squeezing, obtain No. I chilli seed slightly oily;
2) thick for No. I chilli seed oil and capsicum skin powder are placed in agglomeration former, agglomerate into coarse grain 85 ± 5 DEG C of insulations, then gained coarse grain is placed in constant temperature squeezing machine, under 90 ± 5 DEG C of conditions, carries out twice pressing, obtain No. II chilli seed slightly oily;
3) No. II thick oil of chilli seed is placed in centrifugal purification in supercentrifuge, removing impurity, is purified capsicum seed oil;
4) gained is purified capsicum seed oil to be placed in high pressure homogenizer and to carry out homogeneous, obtain the capsicum seed oil with stable green pepper perfume (or spice).
Step 2) in the mass ratio of the thick oil of No. I chilli seed and capsicum skin powder be 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.
When carrying out constant temperature squeezing in step 1), stop squeezing when squeezing when raw thickness is only 2 ± 0.5mm.
In step 3), centrifugation rate is 6000 ~ 10000rpm.
Pressure when carrying out homogeneous in step 4) is 0.2 ~ 0.8Mpa.
The capsicum seed oil that the present invention obtains 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 cook seasonings in food, and special in being used 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 stable green pepper perfume (or spice), the component of the method blended pepper seed and capsicum skin, capsicum skin oil content and contained aroma substance are fully combined with capsicum seed oil, have obtained the capsicum seed oil with stable green pepper perfume (or spice).The method preparation temperature is lower, can reduce the volatilization of fragrance fragrance matter in capsicum to a certain extent.
Embodiment
Describe the present invention below in conjunction with embodiment.
Embodiment 1
Get chilli seed 250kg in sealed steaming stir-fry machine, temperature control 85 degree steams fries 15min, and now chilli seed color is general red, and move in level Four constant temperature interlock squeezing machine, under 85 DEG C of conditions, constant temperature squeezing, obtains No. I thick oily 40kg of chilli seed.
Be that 15 ~ 20 object capsicum skin powder 75kg are placed in agglomeration former by No. I thick oily 40kg of chilli seed and fineness, coarse grain is agglomerated at 85 DEG C of insulation 30min, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezes, when raw material cake squeezes no longer fuel-displaced after 2mm, stop squeezing, obtain No. II chilli seed slightly oily.
By No. II chilli seed, slightly oil is with the centrifugal removal of impurities of 8000r/min in supercentrifuge, and be purified capsicum seed oil, then by high pressure homogenizer, pressure control carries out homogeneous at 0.5Mpa, obtains the capsicum seed oil 45kg with stable green pepper perfume (or spice).
Product sensory measures: 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 steams fries 20min, and now chilli seed color is general red, and move in level Four constant temperature interlock squeezing machine, under 80 DEG C of conditions, constant temperature squeezing, obtains No. I thick oily 32kg of chilli seed.
Be that 15 ~ 20 object capsicum skin powder 75kg are placed in agglomeration former by No. I thick oily 32kg of chilli seed and fineness, coarse grain is agglomerated at 80 DEG C of insulation 40min, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezes, when raw material cake squeezes no longer fuel-displaced after 2mm, stop squeezing, obtain No. II chilli seed slightly oily.
By No. II chilli seed, slightly oil is with the centrifugal removal of impurities of 6000r/min in supercentrifuge, and be purified capsicum seed oil, then by high pressure homogenizer, pressure control carries out homogeneous at 0.8Mpa, obtains the capsicum seed oil 45kg with stable green pepper perfume (or spice).
Product sensory measures: 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 steams fries 10min, and now chilli seed color is general red, and move in level Four constant temperature interlock squeezing machine, under 90 DEG C of conditions, constant temperature squeezing, obtains No. I thick oily 40kg of chilli seed.
Be that 15 ~ 20 object capsicum skin powder 75kg are placed in agglomeration former by No. I thick oily 40kg of chilli seed and fineness, coarse grain is agglomerated at 90 DEG C of insulation 30min, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezes, when raw material cake squeezes no longer fuel-displaced after 2mm, stop squeezing, obtain No. II chilli seed slightly oily.
By No. II chilli seed, slightly oil is with the centrifugal removal of impurities of 9000r/min in supercentrifuge, and be purified capsicum seed oil, then by high pressure homogenizer, pressure control carries out homogeneous at 0.2Mpa, obtains the capsicum seed oil 45kg with stable green pepper perfume (or spice).
Product sensory measures: 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 steams fries 15min, and now chilli seed color is general red, and move in level Four constant temperature interlock squeezing machine, under 95 DEG C of conditions, constant temperature squeezing, obtains No. I thick oily 40kg of chilli seed.
Be that 15 ~ 20 object capsicum skin powder 75kg are placed in agglomeration former by No. I thick oily 40kg of chilli seed and fineness, coarse grain is agglomerated at 90 DEG C of insulation 30min, then coarse grain is moved in level Four constant temperature squeezing machine, temperature control 90 degree, constant temperature squeezes, when raw material cake squeezes no longer fuel-displaced after 2mm, stop squeezing, obtain No. II chilli seed slightly oily.
By No. II chilli seed, slightly oil is with the centrifugal removal of impurities of 10000r/min in supercentrifuge, and be purified capsicum seed oil, then by high pressure homogenizer, pressure control carries out homogeneous at 0.6Mpa, obtains the capsicum seed oil 45kg with stable green pepper perfume (or spice).
Product sensory measures: brown transparent liquid, green pepper aromatic strongly fragrant, mouthfeel is fragrant peppery.Capsaicin content 0.04g/100g(GB/T10783).
Claims (7)
1. there is a preparation method for the capsicum seed oil of stable green pepper perfume (or spice), it is characterized in that comprising the following steps:
1) by chilli seed in sealed steaming stir-fry machine, under 85 ± 5 DEG C of condition, steam stir-fry 10 ~ 20min, then moved in constant temperature squeezing machine, under 90 ± 5 DEG C of conditions constant temperature squeezing, obtain No. I chilli seed slightly oily;
2) thick for No. I chilli seed oil and capsicum skin powder are placed in agglomeration former, agglomerate into coarse grain 85 ± 5 DEG C of insulations, then gained coarse grain is placed in constant temperature squeezing machine, under 90 ± 5 DEG C of conditions, carries out twice pressing, obtain No. II chilli seed slightly oily;
3) No. II thick oil of chilli seed is placed in centrifugal purification in supercentrifuge, removing impurity, is purified capsicum seed oil;
4) gained is purified capsicum seed oil to be placed in high pressure homogenizer and to carry out homogeneous, obtain the capsicum seed oil with stable green pepper perfume (or spice).
2. preparation method as claimed in claim 1, is characterized in that: step 2) in the mass ratio of No. I thick oil of 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: when carrying out constant temperature squeezing in step 1), stops 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: pressure when carrying out homogeneous in step 4) is 0.2 ~ 0.8Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310472507.2A CN103525539B (en) | 2013-10-11 | 2013-10-11 | Method for preparing chili seed oil with stable spicy fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310472507.2A CN103525539B (en) | 2013-10-11 | 2013-10-11 | Method for preparing chili seed oil with stable spicy fragrance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103525539A CN103525539A (en) | 2014-01-22 |
| CN103525539B true CN103525539B (en) | 2015-03-11 |
Family
ID=49927894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310472507.2A Active CN103525539B (en) | 2013-10-11 | 2013-10-11 | Method for preparing chili seed oil with stable spicy fragrance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103525539B (en) |
Cited By (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 |
Families Citing this family (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 |
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 |
-
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 |
|---|
| 辣椒油加工生产的研究现状;安中立等;《辣椒杂志》;20060930(第3期);第45－48页 * |
| 香味辣椒油;成春到;《河南科技报》;20060117;全文 * |
Cited By (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103525539A (en) | 2014-01-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103315070B (en) | Processing method of Tujia dried bean curd | |
| CN104222322A (en) | Chamomile anti-inflammatory tea oil | |
| CN103250794B (en) | Loquat flower and milk tea drink | |
| CN104263503A (en) | Highly-fragrant camellia oil and preparation method thereof | |
| CN104336450A (en) | Preparation method of glutinous rice flour for effectively relieving diabetes | |
| CN104222325A (en) | Mutation-preventing almond tea oil | |
| CN109123573A (en) | Giving off a strong fragrance chafing dish bottom flavorings preparation method | |
| CN103571611B (en) | Production technology of fresh green Chinese prickly ash oil | |
| CN103952237A (en) | Preparation method of camellia seed essential oil | |
| CN104041784B (en) | Chili oil that chili oil, the manufacture method of chilli sauce and the method make, chilli sauce | |
| TW201735793A (en) | Camellia oil and preparing method thereof | |
| CN113180223A (en) | Preparation method of zanthoxylum schinifolium oil microcapsule and preparation method of zanthoxylum schinifolium monosodium glutamate | |
| CN104893818A (en) | Preparation method of camellia oil | |
| CN103525539B (en) | Method for preparing chili seed oil with stable spicy fragrance | |
| CN104222323A (en) | Spicy tea oil | |
| CN101664076A (en) | Condiment oil containing sesame oil and oleoresin | |
| CN102925283A (en) | Preparation method of pepper oleoresin | |
| CN102077970A (en) | Method for preparing sanshoamides | |
| CN104146081A (en) | Antitumor walnut blend oil | |
| CN106858715B (en) | Preparation method and application of filter tip additive for improving cigarette smoking comfort | |
| CN106538797A (en) | A kind of Flos Rosae Rugosae coffee and preparation method thereof | |
| CN104705425A (en) | Spice favoring oil prepared by extrusion method and preparation method thereof | |
| CN105886098A (en) | Production technology of fresh green prickly ash oil | |
| CN103749741A (en) | Zanthoxylum oil and its preparation method | |
| KR20060093145A (en) | Extraction method of grape seed oil by supercritical fluid extraction |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |