CN103820025B - The production method of ripe odor type oleoresin capsicum - Google Patents
The production method of ripe odor type oleoresin capsicum Download PDFInfo
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- CN103820025B CN103820025B CN201410063769.8A CN201410063769A CN103820025B CN 103820025 B CN103820025 B CN 103820025B CN 201410063769 A CN201410063769 A CN 201410063769A CN 103820025 B CN103820025 B CN 103820025B
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- chilli seed
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- rice
- oleoresin capsicum
- chilli
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- 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
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Abstract
The invention discloses a kind of production method of ripe odor type oleoresin capsicum, it first by chilli seed pulverizing, granulation, then adopts supercritical CO
2extraction, obtains extracting grease and the chilli seed dregs of rice; Add high temperature shortening after the chilli seed dregs of rice in described extraction grease, then lower the temperature, press filtration removes the chilli seed dregs of rice, obtain stand oil resin; Described stand oil resin adds very hot chilli oleo-resinous as required and regulates peppery degree, can obtain ripe odor type oleoresin capsicum.Present method adopts 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; Extract grease and add chilli seed dregs of rice shortening, effectively can reduce the loss of peppery degree, improve the utilization ratio of pungent, in chilli seed, peppery degree yield can reach more than 95%; Lower the temperature after shortening, add very hot chilli oleo-resinous and capsanthin blended pepper oleo-resinous, there is peppery degree and the adjustable feature of look valency, and the loss of effective constituent can be reduced.
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 with high-quality capsicum for raw material, adopts scientific approach through extraction, separation, the refining atural spice toning agent with strong sharp flavor.Be widely used in containing pungent food, condiment seasoning, and dining room, family cooking seasoning matter.
A large amount of very hot chilli seed byproducts is had in oleoresin capsicum production process, publication number is that the Chinese patent of CN102342332A provides " preparation method of the peppery essential oil of a kind of perfume (or spice) ", it squeezes after chilli seed parch, obtains fragrant peppery essential oil through the process such as oil refining, precipitation, homogeneous; When using the method to produce, the peppery degree of chilli seed is lower, easily causes pungent to lose in parch process, thus causes the peppery degree of product not high.Publication number is that the patent application of CN103087815A provides one " capsicum seed oil and preparation method thereof ", and it obtains capsicum seed oil through supercritical extraction after being pulverized by chilli seed; 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 ripe odor type oleoresin capsicum that the peppery degree of exploitation is adjustable badly.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of pungent and loses 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; Add high temperature shortening after the chilli seed dregs of rice in described extraction grease, then lower the temperature, press filtration removes the chilli seed dregs of rice, obtain stand oil resin; Described stand oil resin adds very hot chilli oleo-resinous as required and regulates peppery degree, can obtain ripe odor type oleoresin capsicum.
During shortening of the present invention, extracting grease with the weight ratio of the chilli seed dregs of rice added is 1:0.1 ~ 0.5.
Shortening temperature of the present invention is 90 DEG C ~ 160 DEG C; Described total cooking time is 10min to 60min.
Be cooled to 60 DEG C ~ 80 DEG C press filtrations after shortening of the present invention and remove the chilli seed dregs of rice.
Stand oil resin of the present invention adds capsanthin as required and regulates look valency.Described stand oil resin is cooled to 40 DEG C ~ 50 DEG C 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 obtained of the present invention is 1wt% ~ 10wt%, and look valency is 0.6 ~ 10.
The beneficial effect adopting technique scheme to produce is: (1) chilli seed pulverizes 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, effectively can reduce the loss of peppery degree, improve the utilization ratio of pungent, in chilli seed, peppery degree yield can reach more than 95%.
(3) lower the temperature after extracting grease shortening, very hot chilli oleo-resinous and capsanthin blended pepper oleo-resinous can be added according to product needed, there is peppery degree and the adjustable feature of look valency, and the loss of effective constituent can be reduced.
(4) in product, composition is all Fructus Capsici extract, and not containing other vegetables oil and additive, pure, strong, the peppery degree of fragrance is 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%, pulverizes rear granulator granulation; Extract (extraction grease) 205.6kg is obtained after supercritical extraction; The chilli seed dregs of rice obtained after adding 20.6kg extraction in extract, 90 DEG C of high temperature shortening 60min in a kettle.; Be cooled to 60 DEG C, the chilli seed dregs of rice are removed in press filtration, obtain stand oil resin; Adding peppery degree in stand oil resin is that the oleoresin capsicum 2.9kg of 36.3wt% stirs; The peppery degree obtaining 201.2kg is 1wt%, and look valency is the ripe odor type oleoresin capsicum of 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, pulverizes rear granulator granulation, must extract grease 202.3kg and the chilli seed dregs of rice after supercritical extraction.Extract in grease and add the 60kg chilli seed dregs of rice, 120 DEG C of high temperature shortening 30min in a kettle., be cooled to 70 DEG C of press filtrations and remove the chilli seed dregs of rice, obtain stand oil resin.Adding peppery degree in stand oil resin is that the oleoresin capsicum 23.1kg of 45.6wt% stirs; Continue to be cooled to 40 DEG C and add the capsanthin 12.6kg that look valency is 53.2, stir; The peppery degree obtaining 231.5kg is 5wt%, and look valency is the ripe odor type oleoresin capsicum of 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, pulverizes rear granulator granulation, must extract grease 205.8kg and the chilli seed dregs of rice after supercritical extraction.Extract in grease and add the 102kg chilli seed dregs of rice, 160 DEG C of high temperature shortening 10min in a kettle., be cooled to 80 DEG C of press filtrations and remove the chilli seed dregs of rice, obtain stand oil resin; Adding peppery degree in stand oil resin is that the oleoresin capsicum 50.8kg of 51.2wt% stirs; Continue to be cooled to 50 DEG C, add the capsanthin 30.1kg that look valency is 80.7, stir; The peppery degree obtaining 280.4kg is 10wt%, and look valency is the ripe odor type oleoresin capsicum of 10.
Claims (7)
1. a production method for ripe odor type oleoresin capsicum, is characterized in that: first by chilli seed pulverizing, granulation, then adopt SCF-CO 2, obtains extracting grease and the chilli seed dregs of rice; Add high temperature shortening after the chilli seed dregs of rice in described extraction grease, then lower the temperature, press filtration removes the chilli seed dregs of rice, obtain stand oil resin; Described stand oil resin adds very hot chilli oleo-resinous as required and regulates peppery degree, can obtain ripe odor type oleoresin capsicum;
The peppery degree of described chilli seed is 0.12wt% ~ 0.2wt%;
The described peppery degree of ripe odor type oleoresin capsicum obtained is 1wt% ~ 10wt%, and look valency is 0.6 ~ 10.
2. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: during described shortening, and extracting grease with the weight ratio of the chilli seed dregs of rice added is 1:0.1 ~ 0.5.
3. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: described shortening temperature is 90 DEG C ~ 160 DEG C.
4. the production method of ripe odor type oleoresin capsicum according to claim 3, is characterized in that: described total cooking time is 10min ~ 60min.
5. the production method of ripe odor type oleoresin capsicum according to claim 1, is characterized in that: be cooled to 60 DEG C ~ 80 DEG C press filtrations after described shortening 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 as required and regulates look valency.
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 DEG C ~ 50 DEG C and adds capsanthin.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410063769.8A CN103820025B (en) | 2014-02-25 | 2014-02-25 | The production method of ripe odor type oleoresin capsicum |
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| CN201410063769.8A CN103820025B (en) | 2014-02-25 | 2014-02-25 | The production method of ripe odor type oleoresin capsicum |
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| CN103820025A CN103820025A (en) | 2014-05-28 |
| CN103820025B true CN103820025B (en) | 2016-03-23 |
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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 |
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| CN103820025A (en) | 2014-05-28 |
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