CN104351720B - A kind of preparation method of water-soluble capsicum oleoresin - Google Patents
A kind of preparation method of water-soluble capsicum oleoresin Download PDFInfo
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- CN104351720B CN104351720B CN201410681772.6A CN201410681772A CN104351720B CN 104351720 B CN104351720 B CN 104351720B CN 201410681772 A CN201410681772 A CN 201410681772A CN 104351720 B CN104351720 B CN 104351720B
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Abstract
The invention belongs to food processing technology field, relate to the new technology that a kind of batch machining produces water-soluble capsicum oleoresin, particularly a kind of preparation method of water-soluble capsicum oleoresin; Weight and the capsaicine content of the first water-soluble capsicum oleoresin according to preparation take oily molten capsicum oleoresin as raw material for standby, take polyglyceryl fatty acid ester, polysorbas20 and pure water more for subsequent use as the batching of preparation water-soluble capsicum oleoresin, to add in the emulsifying kettle being equipped with oily molten capsicum oleoresin successively after batching preheating respectively again, and continue to carry out stirring and emulsification, then, after emulsifying material being passed through high pressure homogenizer continuous homogenizing, after leaving standstill, thick product water-soluble capsicum oleoresin is obtained; Its preparation technology is simple, and scientific in principle is reliable, and raw material are easy to get, and Product Safety is good, and the scope of application is wide, long shelf-life, edible environmental friendliness.
Description
Technical field:
The invention belongs to food processing technology field, relate to the new technology that a kind of batch machining produces water-soluble capsicum oleoresin, particularly a kind of preparation method of water-soluble capsicum oleoresin.
Background technology:
Capsicum oleoresin does as raw material is by Solvent Extract methods, the refining and natural extract that obtain with high-quality capsicum, wherein mainly contains the compounds such as capsaicine, dihydrocapsaicin, nordihydrocapsaicin, capsorubin, capsorubin and aliphatic acid.Capsicum oleoresin is that kermesinus is to orange/red oil, there is strong acid, and have moxibustion hotness, time edible can and whole oral cavity to throat, can be used as seasoning, painted and fumet etc. in the food industry, the natural food spices allowing in food additives GB GB2760-2011 to use, its FEMA is numbered 2234, be widely used in the food such as chafing dish, flavouring, pickles, instant noodles and dining room, family cooking seasoning matter, deeply like by consumer, range of application is more and more wider.The advantages such as security is high, stay in grade because this product has, and can standardize and standardization, and addition is few, in the application alternative materials capsicum just gradually, accept by increasing consumer, market prospects are very wide.But capsicum oleoresin is oil-soluble product, immiscible with water, only be suitable for oily molten food product environment, be unsuitable for water-soluble food system, and need in food processing link to make the active ingredient in capsicum oleoresin dissolve in water more, therefore, oil-soluble capsicum oleoresin can not use in numerous food product, limits the further expansion of its range of application.So, seek a kind of with the molten capsicum oleoresin of commercially available oil (product specification: capsaicine content 10% ~ 40%) for raw material is equipped with food emulsifying agent and emulsifying process, prepare the process of water-soluble capsicum oleoresin, namely the local flavor of the molten capsicum oleoresin of original oil is kept, overcome again the shortcoming of oily molten capsicum oleoresin, make it be suitable for water-soluble food environment, expand its range of application, there are wide market prospects.
Summary of the invention:
The object of the invention is to the defect overcoming prior art existence, seek the preparation technology designing the batch production of a kind of water-soluble capsicum oleoresin, make capsicum oleoresin be applicable to water-soluble food system, expand the range of application of capsicum oleoresin.
To achieve these goals, main process of the present invention comprise get the raw materials ready, preheating, emulsification, homogeneous degasification and packaging five steps:
(1) get the raw materials ready: take oily molten capsicum oleoresin raw material for standby according to the weight of water-soluble capsicum oleoresin of preparation and capsaicine content, the capsaicine weight percent content of the molten capsicum oleoresin of commercially available oil is 10% ~ 40%, take polyglyceryl fatty acid ester, polysorbas20 and pure water more respectively for subsequent use as the batching of preparation water-soluble capsicum oleoresin, wherein the weight ratio of each batching is oily molten capsicum oleoresin: polyglyceryl fatty acid ester: polysorbas20: pure water=1:0.5:0.8:1 ~ 2; Described polyglyceryl fatty acid ester is the one in ten polyglycereol monolaurates, ten polyglycereol list cinnamates or ten polyglycerol monooleate;
(2) preheating: first polyglyceryl fatty acid ester is heated to 50 DEG C ~ 60 DEG C, then polysorbas20 and pure water are heated to 40 DEG C ~ 50 DEG C respectively;
(3) emulsification: first molten for oil capsicum oleoresin is inserted in emulsifying kettle, add the polyglyceryl fatty acid ester being preheating to 50 DEG C ~ 60 DEG C, stir 20 minutes, and then the polysorbas20 adding preheating stirs 20 minutes, the pure water adding preheating again stirs and carries out emulsification in 20 minutes, and its emulsion process keeps temperature of charge at 30 DEG C ~ 40 DEG C, and is adding blending process Keep agitation, mixing speed is 200 ~ 300 revs/min, obtains emulsifying material;
(4) homogeneous: by emulsifying material by high pressure homogenizer continuous homogenizing 2 times under 7500psi-8000psi pressure, obtain homogenous mass; Again homogenous mass is left standstill more than 1 hour, after carrying out nature degasification, obtain thick product;
(5) pack: the thick product of degasification is packed by commercially available needs, obtains product water-soluble capsicum oleoresin.
Compared with prior art, its preparation technology is simple in the present invention, and scientific in principle is reliable, and raw material are easy to get, and Product Safety is good, and the scope of application is wide, long shelf-life, edible environmental friendliness.
Detailed description of the invention:
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1: preparation 100Kg water-soluble capsicum oleoresin, its capsaicine content is 6.6%, and concrete main process is:
(1) get the raw materials ready: get the molten capsicum oleoresin of commercially available oil (capsaicine content is 20%) for raw material and prepare 100Kg water-soluble capsicum oleoresin (its capsaicine content is 6.6%), the weight of required oily molten capsicum oleoresin is 33kg, the weight of ten polyglycereol monolaurates is 16.5Kg, the weight of polysorbas20 is 26.4Kg, and the weight of pure water is 33kg;
(2) preheating: each batching is inserted respectively preheating in three interlayer heating kettles, wherein the ten polyglycereol monolaurates of 16.5Kg are heated to 50 DEG C ~ 60 DEG C, the polysorbas20 of 26.4Kg and 33kg pure water be heated to 40 DEG C ~ 50 DEG C respectively;
(3) emulsification: molten for the oil of 33Kg capsicum oleoresin is added in emulsifying kettle and stirs, add the 16.5Kg ten polyglycereol monolaurate of above-mentioned preheating, stir after 20 minutes, the 26.4Kg polysorbas20 adding preheating again stirs 20 minutes, then add the 33kg pure water of preheating, then stir 20 minutes, add in blending process and keep Keep agitation, whole process materials temperature maintains 30 DEG C ~ more than 40 DEG C, and mixing speed is 200 ~ 300 revs/min;
(4) homogeneous: by material good for emulsification by high pressure homogenizer, continuous homogenizing 2 times, obtains homogenous mass under 7500psi-8000psi pressure; Again the material after homogeneous is left standstill more than 1 hour at transfer tank, natural degasification;
(5) pack: packed by commercially available needs by the product of degasification, obtain 100Kg water-soluble capsicum oleoresin, its capsaicine content is 6.6%.
The preparation of embodiment 2:500Kg water-soluble capsicum oleoresin (its capsaicine content 10%), technique is:
(1) get the raw materials ready: with commercially available capsaicine content be 40% the molten capsicum oleoresin of oil to prepare 500Kg capsaicine content for raw material be the water-soluble capsicum oleoresin of 10%, the weight of required oily molten capsicum oleoresin is 125Kg, and the weight of ten polyglycerol monooleate 62.5Kg, polysorbas20 is 100Kg, the weight of pure water is 212.5kg;
(2) preheating: batching is inserted respectively preheating in three interlayer heating kettles, wherein ten polyglycerol monooleate of 62.5Kg are heated to 50 DEG C ~ 60 DEG C, the polysorbas20 of 100Kg and 212.5kg pure water be heated to 40 DEG C ~ 50 DEG C respectively;
(3) emulsification: molten for the oil of 125Kg capsicum oleoresin is added in emulsifying kettle and stirs, add the 62.5Kg ten polyglycereol monolaurate of preheating, stir after 20 minutes, the 100Kg polysorbas20 adding preheating stirs 20 minutes, add the 212.5kg pure water of preheating again, then stir 20 minutes, add in blending process and keep Keep agitation, whole process materials temperature is at 30 DEG C ~ more than 40 DEG C, and mixing speed is 200 ~ 300 revs/min;
(4) homogeneous: by material good for above-mentioned emulsification by high pressure homogenizer, under 7500psi ~ 8000psi pressure, continuous homogenizing obtains homogenous mass 2 times, then the material after homogeneous is left standstill more than 1 hour at transfer tank, natural degasification;
(5) pack: the water-soluble capsicum oleoresin of degasification is packed by commercially available needs, obtains the water-soluble capsicum oleoresin of product 500Kg capsaicine content 10%.
Embodiment 3: the present embodiment adopts the step of embodiment 1, its ingredients by weight ratio is: oil-soluble capsicum oleoresin (capsaicine content is 10%) 200kg, ten polyglycereol list cinnamate 100Kg, polysorbas20 is 150Kg, pure water 400kg, is prepared into water-soluble capsicum oleoresin 840 ~ 850Kg; This products application uses in spicy shelled peanut is produced and chicken with several spices pawl is produced, symbol state health standards.
Claims (1)
1. a preparation method for water-soluble capsicum oleoresin, it is characterized in that main process comprise get the raw materials ready, preheating, emulsification, homogeneous degasification and packaging five steps:
(1) get the raw materials ready: take oily molten capsicum oleoresin raw material for standby according to the weight of water-soluble capsicum oleoresin of preparation and capsaicine content, the capsaicine weight percent content of the molten capsicum oleoresin of commercially available oil is 10% ~ 40%, take polyglyceryl fatty acid ester, polysorbas20 and pure water more respectively for subsequent use as the batching of preparation water-soluble capsicum oleoresin, wherein the weight ratio of each batching is oily molten capsicum oleoresin: polyglyceryl fatty acid ester: polysorbas20: pure water=1:0.5:0.8:1 ~ 2; Described polyglyceryl fatty acid ester is the one in ten polyglycereol monolaurates, ten polyglycereol list cinnamates or ten polyglycerol monooleate;
(2) preheating: first polyglyceryl fatty acid ester is heated to 50 DEG C ~ 60 DEG C, then polysorbas20 and pure water are heated to 40 DEG C ~ 50 DEG C respectively;
(3) emulsification: first molten for oil capsicum oleoresin is inserted in emulsifying kettle, add the polyglyceryl fatty acid ester being preheating to 50 DEG C ~ 60 DEG C, stir 20 minutes, and then the polysorbas20 adding preheating stirs 20 minutes, the pure water adding preheating again stirs and carries out emulsification in 20 minutes, and its emulsion process keeps temperature of charge at 30 DEG C ~ 40 DEG C, and is adding blending process Keep agitation, mixing speed is 200 ~ 300 revs/min, obtains emulsifying material;
(4) homogeneous degasification: by emulsifying material by high pressure homogenizer continuous homogenizing 2 times under 7500psi-8000psi pressure, obtain homogenous mass; Again homogenous mass is left standstill more than 1 hour, after carrying out nature degasification, obtain thick product;
(5) pack: the thick product of degasification is packed by commercially available needs, obtains product water-soluble capsicum oleoresin.
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| CN201410681772.6A CN104351720B (en) | 2014-11-24 | 2014-11-24 | A kind of preparation method of water-soluble capsicum oleoresin |
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| CN201410681772.6A CN104351720B (en) | 2014-11-24 | 2014-11-24 | A kind of preparation method of water-soluble capsicum oleoresin |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105768025B (en) * | 2016-03-11 | 2019-01-04 | 广州华宝食品有限公司 | A kind of preparation method of high peppery property water-soluble capsicum oleoresin |
| CN106967506A (en) * | 2017-04-27 | 2017-07-21 | 苏州农业职业技术学院 | Natural capsicum element is used as the edible oil of antioxidant and the plain application as antioxidant of the natural capsicum |
| CN114514988A (en) * | 2021-11-24 | 2022-05-20 | 广州辣百川食品配料有限公司 | Production process and method for pickling spicy salted eggs |
| CN114451528A (en) * | 2021-11-24 | 2022-05-10 | 广州辣百川食品配料有限公司 | Production process and method for pickling salted eggs with cumin flavor |
| CN114451529A (en) * | 2021-12-22 | 2022-05-10 | 广州辣百川食品配料有限公司 | Production process and method for pickling spicy salted eggs |
| CN114617234A (en) * | 2022-03-28 | 2022-06-14 | 广州辣百川食品配料有限公司 | Production process and method for pickling pepper-flavor salted eggs |
| CN114617235A (en) * | 2022-03-28 | 2022-06-14 | 广州辣百川食品配料有限公司 | Production process and method for pickling novel spiced flavored salted eggs |
| CN114748419A (en) * | 2022-03-30 | 2022-07-15 | 金林才 | Water-soluble cannabidiol micro-nano emulsion and preparation method and application thereof |
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| CN101020648A (en) * | 2007-03-12 | 2007-08-22 | 青岛大学 | Prepn process of high purity capcaicin |
| CN102715482A (en) * | 2012-06-19 | 2012-10-10 | 许秋雁 | Method for producing decolorized aqueous chilli extract |
| CN102898949A (en) * | 2012-09-11 | 2013-01-30 | 武城县英潮经贸有限公司 | Production process for colorless water-soluble capsicum oleoresin |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101020648A (en) * | 2007-03-12 | 2007-08-22 | 青岛大学 | Prepn process of high purity capcaicin |
| CN102715482A (en) * | 2012-06-19 | 2012-10-10 | 许秋雁 | Method for producing decolorized aqueous chilli extract |
| CN102898949A (en) * | 2012-09-11 | 2013-01-30 | 武城县英潮经贸有限公司 | Production process for colorless water-soluble capsicum oleoresin |
Non-Patent Citations (1)
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| 《辣椒碱的研究进展》;景作亮等;《河南科技》;20041231(第3期);26-27 * |
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