CN103820025A - Production method of cooked fragrant capsicum oleoresin - Google Patents
Production method of cooked fragrant capsicum oleoresin Download PDFInfo
- Publication number
- CN103820025A CN103820025A CN201410063769.8A CN201410063769A CN103820025A CN 103820025 A CN103820025 A CN 103820025A CN 201410063769 A CN201410063769 A CN 201410063769A CN 103820025 A CN103820025 A CN 103820025A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- production method
- oleoresin
- odor type
- oleoresin 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.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method of cooked fragrant capsicum oleoresin, comprising the following steps: firstly crushing capsicum seeds and pelleting, and carrying out supercritical CO2 extraction to obtain extract oil and capsicum seed meal; adding the capsicum seed meal into the extract oil, cooking at high temperature, cooling, and carrying out press filtration to remove the capsicum seed meal so as to obtain cooked oleoresin; and adding capsicum oleoresin with high pungency degree into the cooked oleoresin according to needs so as to adjust pungency degree. Thus, the cooked fragrant capsicum oleoresin can be obtained. By supercritical CO2 extraction, pungency degree, grease and color value of the capsicum seeds can be fully unitized. There is no residual solvent. The production method has the characteristics of low loss of effective components and high utilization rate of peppery taste. As the capsicum seed meal is added into the extract oil and the mixture is cooked, loss of pungency degree can be reduced effectively, utilization rate of pungent taste is raised, and pungency degree yield in the capsicum seeds can reach more than 95%. After cooking and cooling, capsicum oleoresin with high pungency degree and capsanthin are added to adjust pungency degree of the capsicum oleoresin. Pungency degree and color value can be adjusted. In addition, loss of effective components can be minimized.
Description
Technical field
The present invention relates to a kind of production method of oleoresin capsicum, especially a kind of production method of ripe odor type oleoresin capsicum.
Background technology
Oleoresin capsicum is commonly called as chilli extract, is take high-quality capsicum as raw material, adopts scientific approach through extraction, separation, the refining atural spice toning agent with strong sharp flavor forming.Be widely used in the seasoning containing pungent food, condiment, and the seasoning matter of dining room, family cooking.
In oleoresin capsicum production process, have a large amount of very hot chilli seed byproducts, the Chinese patent that publication number is CN102342332A provides " preparation method of the peppery essential oil of a kind of perfume (or spice) ", it will squeeze after chilli seed parch, obtains fragrant peppery essential oil through processes such as oil refining, precipitation, homogeneous; While using the method to produce, the peppery degree of chilli seed is lower, easily causes pungent loss, thereby cause the peppery degree of product not high in parch process.The patent application that publication number is CN103087815A provides a kind of " capsicum seed oil and preparation method thereof ", and it obtains capsicum seed oil through supercritical extraction after chilli seed is pulverized; The capsicum seed oil that the method is produced lacks the ripe fragrance taste of capsicum without shortening, peppery degree is low and unadjustable.Though it is adjustable that common oleoresin capsicum has peppery degree, feature easy to use, lacks ripe capsicum local flavor, therefore needs the adjustable ripe odor type oleoresin capsicum of the peppery degree of exploitation badly.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of pungent loss less and the production method of adjustable ripe odor type oleoresin capsicum.
For solving the problems of the technologies described above, the technical solution used in the present invention is: first by chilli seed pulverizing, granulation, then adopt supercritical CO
2extraction, obtains extracting grease and the chilli seed dregs of rice; In described extraction grease, add high temperature shortening after the chilli seed dregs of rice, the chilli seed dregs of rice are removed in then cooling, press filtration, obtain stand oil resin; Described stand oil resin adds very hot chilli oleo-resinous to regulate peppery degree as required, can obtain ripe odor type oleoresin capsicum.
When shortening of the present invention, extracting grease is 1:0.1～0.5 with the weight ratio of the chilli seed dregs of rice that add.
Shortening temperature of the present invention is 90 ℃～160 ℃; The described shortening time is 10min to 60min.
After shortening of the present invention, be cooled to 60 ℃～80 ℃ press filtrations and remove the chilli seed dregs of rice.
Stand oil resin of the present invention adds capsanthin to regulate look valency as required.Described stand oil resin is cooled to 40 ℃～50 ℃ and adds capsanthin.
The peppery degree of chilli seed of the present invention is 0.12wt%～0.2wt%.
The peppery degree of ripe odor type oleoresin capsicum obtaining of the present invention is 1wt%～10wt%, and look valency is 0.6～10.
The beneficial effect that adopts technique scheme to produce is: (1) chilli seed is pulverized rear granulation, through supercritical CO
2extraction, can make full use of the peppery degree in chilli seed, grease and look valency, and no solvent residue; Have the advantages that the loss of effective components such as pungent are few, utilization ratio is high.
(2) extract grease and add chilli seed dregs of rice shortening, can effectively reduce peppery degree loss, improve the utilization ratio of pungent, in chilli seed, peppery degree yield can reach more than 95%.
(3) after extraction grease shortening, lower the temperature, can add very hot chilli oleo-resinous and capsanthin blended pepper oleo-resinous according to product needed, there is peppery degree and the adjustable feature of look valency, and can reduce the loss of effective constituent.
(4) in product, composition is all Fructus Capsici extract, and or not containing other vegetables oil and additive, pure, strong, the peppery degree of fragrance is not high.
Embodiment
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
Embodiment 1: the production method of this ripe odor type oleoresin capsicum adopts following processing step.
The high-quality chilli seed 1000kg of selected peppery degree 0.12wt%, uses granulator granulation after pulverizing; After supercritical extraction, obtain extract (extraction grease) 205.6kg; In extract, add the chilli seed dregs of rice that obtain after 20.6kg extraction, 90 ℃ of high temperature shortening 60min in reactor; Be cooled to 60 ℃, the chilli seed dregs of rice are removed in press filtration, obtain stand oil resin; In stand oil resin, adding peppery degree is that the oleoresin capsicum 2.9kg of 36.3wt% stirs; The peppery degree that obtains 201.2kg is 1wt%, the ripe odor type oleoresin capsicum that look valency is 0.6.
Embodiment 2: the production method of this ripe odor type oleoresin capsicum adopts following processing step.
Selected peppery degree 0.16wt% high-quality chilli seed 1000kg, with granulator granulation, must extract grease 202.3kg and the chilli seed dregs of rice after pulverizing after supercritical extraction.Extract in grease and add the 60kg chilli seed dregs of rice, 120 ℃ of high temperature shortening 30min in reactor, are cooled to 70 ℃ of press filtrations and remove the chilli seed dregs of rice, obtain stand oil resin.In stand oil resin, adding peppery degree is that the oleoresin capsicum 23.1kg of 45.6wt% stirs; Continuing to be cooled to 40 ℃, to add look valency be 53.2 capsanthin 12.6kg, stirs; The peppery degree that obtains 231.5kg is 5wt%, the ripe odor type oleoresin capsicum that look valency is 3.8.
Embodiment 3: the production method of this ripe odor type oleoresin capsicum adopts following processing step.
Selected peppery degree 0.20wt% high-quality chilli seed 1000kg, with granulator granulation, must extract grease 205.8kg and the chilli seed dregs of rice after pulverizing after supercritical extraction.Extract in grease and add the 102kg chilli seed dregs of rice, 160 ℃ of high temperature shortening 10min in reactor, are cooled to 80 ℃ of press filtrations and remove the chilli seed dregs of rice, obtain stand oil resin; In stand oil resin, adding peppery degree is that the oleoresin capsicum 50.8kg of 51.2wt% stirs; Continue to be cooled to 50 ℃, adding look valency is 80.7 capsanthin 30.1kg, stirs; The peppery degree that obtains 280.4kg is 10wt%, the ripe odor type oleoresin capsicum that look valency is 10.
Claims (9)
1. a production method for ripe odor type oleoresin capsicum, is characterized in that: first by chilli seed pulverizing, granulation, then adopt supercritical CO
2extraction, obtains extracting grease and the chilli seed dregs of rice; In described extraction grease, add high temperature shortening after the chilli seed dregs of rice, the chilli seed dregs of rice are removed in then cooling, press filtration, obtain stand oil resin; Described stand oil resin adds very hot chilli oleo-resinous to regulate peppery degree as required, can obtain ripe odor type oleoresin capsicum.
2. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: when described shortening, extracting grease is 1:0.1～0.5 with the weight ratio of the chilli seed dregs of rice that add.
3. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: described shortening temperature is 90 ℃～160 ℃.
4. the production method of ripe odor type oleoresin capsicum according to claim 3, is characterized in that: the described shortening time is 10min～60min.
5. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: after described shortening, be cooled to 60 ℃～80 ℃ press filtrations and remove the chilli seed dregs of rice.
6. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: described stand oil resin adds capsanthin to regulate look valency as required.
7. the production method of ripe odor type oleoresin capsicum according to claim 6, is characterized in that: described stand oil resin is cooled to 40 ℃～50 ℃ and adds capsanthin.
8. according to the production method of the ripe odor type oleoresin capsicum described in claim 1-7 any one, it is characterized in that: the peppery degree of described chilli seed is 0.12wt%～0.2wt%.
9. according to the production method of the ripe odor type oleoresin capsicum described in claim 1-7 any one, it is characterized in that: described in the peppery degree of ripe odor type oleoresin capsicum that obtains be 1wt%～10wt%, look valency is 0.6～10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410063769.8A CN103820025B (en) | 2014-02-25 | 2014-02-25 | The production method of ripe odor type oleoresin capsicum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410063769.8A CN103820025B (en) | 2014-02-25 | 2014-02-25 | The production method of ripe odor type oleoresin capsicum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103820025A true CN103820025A (en) | 2014-05-28 |
| CN103820025B CN103820025B (en) | 2016-03-23 |
Family
ID=50755328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410063769.8A Active CN103820025B (en) | 2014-02-25 | 2014-02-25 | The production method of ripe odor type oleoresin capsicum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103820025B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107508A (en) * | 1994-10-08 | 1995-08-30 | 周兆彦 | Pure red pepper oil and its preparing process |
| EP2289528A1 (en) * | 2009-07-21 | 2011-03-02 | DSM IP Assets B.V. | Novel nutraceutical compositions containing black pepper or its constituents improving mental performance |
| CN102077971A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Cooked fragrant pepper essential oil |
| CN102919390A (en) * | 2012-11-05 | 2013-02-13 | 晨光生物科技集团股份有限公司 | Preparation method of cooked flavor spice seasoning oil |
-
2014
- 2014-02-25 CN CN201410063769.8A patent/CN103820025B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107508A (en) * | 1994-10-08 | 1995-08-30 | 周兆彦 | Pure red pepper oil and its preparing process |
| EP2289528A1 (en) * | 2009-07-21 | 2011-03-02 | DSM IP Assets B.V. | Novel nutraceutical compositions containing black pepper or its constituents improving mental performance |
| CN102077971A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Cooked fragrant pepper essential oil |
| CN102919390A (en) * | 2012-11-05 | 2013-02-13 | 晨光生物科技集团股份有限公司 | Preparation method of cooked flavor spice seasoning oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103820025B (en) | 2016-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099190B (en) | Spicy tomato sauce and production method | |
| CN102919390B (en) | Preparation method of cooked flavor spice seasoning oil | |
| CN102260594B (en) | Method for extracting black pepper essence oil and black pepper essence oil resin from black paper | |
| CN104605303A (en) | Chili oil and preparation method thereof | |
| CN101579097B (en) | New process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli | |
| CN103462036B (en) | A kind of soya beans with distinctive flavour preparation method | |
| CN105053257B (en) | A kind of preparation method of spicy red oil | |
| CN104041784B (en) | Chili oil that chili oil, the manufacture method of chilli sauce and the method make, chilli sauce | |
| CN105192648A (en) | Process for producing non-slag edible vegetable oil hotpot condiment | |
| CN103621686A (en) | Sesame oil capable of protecting blood vessels and activating appetite | |
| CN101331934A (en) | Preparation method of spice superfines | |
| CN105077194A (en) | Novel fresh chilli sauce and preparation method thereof | |
| CN103571611B (en) | Production technology of fresh green Chinese prickly ash oil | |
| CN104705425A (en) | Spice favoring oil prepared by extrusion method and preparation method thereof | |
| CN103976039A (en) | Preparation method of spicy seasoning oil with amomum tsao-ko flavor | |
| CN104256521A (en) | Onion sauce can | |
| CN103820025B (en) | The production method of ripe odor type oleoresin capsicum | |
| CN104982556A (en) | Oil with cumin flavor, and preparation method for oil | |
| CN105707556A (en) | Preparation method of glutinous-rice-cake-like chili pepper | |
| CN109329451A (en) | A kind of method of efficient pressing Zanthoxylum essential oil | |
| CN102475261B (en) | Production method for improving flavor of chili sauce | |
| CN104886532A (en) | Spicy hot sauce and preparation method thereof | |
| CN104207161A (en) | Preparation method of spicy and hot rabbit head | |
| CN103525539B (en) | Method for preparing chili seed oil with stable spicy fragrance | |
| CN104172114A (en) | Preparation method of spicy-hot tomato sauce |
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 |