CN104447384A - Low-temperature and efficient extraction process for instant capsaicine - Google Patents
Low-temperature and efficient extraction process for instant capsaicine Download PDFInfo
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- CN104447384A CN104447384A CN201410682053.6A CN201410682053A CN104447384A CN 104447384 A CN104447384 A CN 104447384A CN 201410682053 A CN201410682053 A CN 201410682053A CN 104447384 A CN104447384 A CN 104447384A
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Abstract
The invention relates to a low-temperature and efficient extraction process for instant capsaicine. The low-temperature and efficient extraction process comprises the following steps: (1) using fresh and mature peppers as a raw material, cleaning up the peppers without impurities, draining off water on the surface, putting in refrigeration equipment at 0-3 DEG C for refrigeration for 30 minutes in a vacuum environment, and then taking out and chopping the peppers; (2) feeding the chopped peppers in a rolling and rubbing machine for rolling and rubbing treatment, wherein in the rolling and rubbing treatment process, vacuumizing once at intervals of 5-8 minutes during rolling and rubbing is carried out, rolling and rubbing is carried out for 5-10 minutes after every time of vacuumizing, then exhausting is realized, and the process is circulated for 2-4 times; (3) carrying out juicing treatment on the rolled and rubbed peppers, collecting pepper juice, feeding pepper juice in a stirring machine for stirring, controlling the rotating speed of the stirring machine between 1800 r/min and 2200 r/min, and stirring for 15 minutes, so that the pepper juice is uniformly diluted, wherein the temperature during stirring is controlled between 10 DEG C and 20 DEG C; (4) carrying out filtering treatment on the stirred pepper juice to guarantee that no large-particle impurity remains in the juice, and after the filtering is completed, carrying out spray drying on the pepper juice to prepare the capsaicine. The capsaicine extracted by the process is good in instant property, pure in taste and easy to store.
Description
Technical field
The present invention relates to biomedicine technical field, be specifically related to a kind of instant capsaicine efficient cryogenic extraction process.
Background technology
Capsaicine is a kind of amide derivative material with pungent irritating vanillyl amine separated from pepper fruit.Capsaicine chemical stability is higher, lose minimum in various organic solvent extraction process, there is the effect such as analgesia, antisepsis and anti-inflammation, anticancer, Tumor suppression, adjusting blood lipid, increase appetite, promoting digestion, tear-gas, and belong to the material of pure natural due to it, low murder by poisoning, pollution-free, be widely used in the fields such as medicine, food, war industry, there is very high Social benefit and economic benefit.
Current capsaicine extracting method is mainly organic solvent extraction, overcritical C0
2extraction method, microwave loss mechanisms, enzyme extraction method and solid phase extraction etc.Though wherein organic solvent extraction is applicable to scale operation, the not high and leaching process of extraction yield takes time and effort.Overcritical C0
2although extraction method, microwave loss mechanisms, enzyme extraction method and solid phase extraction extraction yield are high, front 2 kinds of method required equipmenies are expensive, and extraction cost is high, rear 2 kinds of method complex operations, and current 4 kinds of methods all also rest on the laboratory study stage.
Ultrasonic extraction utilizes ultrasonic cavitation effect generation enormous pressure to cause the principle of plant cell wall fragmentation to extract capsaicine instantaneously, compared with above-mentioned 4 kinds of extracting method, there is the series of advantages such as easy and simple to handle, extraction efficiency is high, extraction time is short, extract impurity is few.
Although front prior art is done a lot of work in capsaicine research in utilization ultrasonic extraction method capsicum, but its research emphasis mainly concentrates on improves extraction process aspect, in prior art, ultrasonic extraction process parameter relates to the shortcomings such as ultrasonic time is partially long, ultrasonic power is bigger than normal, time consumption and energy consumption, adds extraction cost.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of method, and yield rate is high, the instant capsaicine efficient cryogenic extraction process of quality better.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of instant capsaicine efficient cryogenic extraction process, comprises the steps,
1) with fresh mature capsicum for raw material, capsicum impurity elimination is cleaned up, drains surface-moisture, be placed in the refrigerating apparatus refrigeration about 30 minutes of 0-3 DEG C under vacuum conditions, then take out chopping;
2) capsicum after chopping is sent into tumbler and carry out tumbling process, vacuumized once every 5-8 minute during tumbling, exhaust tumbling 5-10 minute after vacuum at every turn, then vacuum pumping, circulation like this 2-4 time, make ginger splices can reach the effect of breathing massage in tumbling procedure, improve the activity of inner material, play ramollescence simultaneously;
3) capsicum after tumbling is squeezed the juice process, collect Tabasco, Tabasco is sent in stirrer and stirs, stirrer rotating speed controls at 1800-2200r/min, stir about 15 minutes, make Tabasco dilute homogenizing, temperature during stirring controls at 10-20 DEG C, temperature is unsuitable too high, otherwise easily causes capsaicine to be lost;
4) Tabasco after stirring is carried out filtration treatment, guarantee residual macrobead foreign material in juice, after having filtered, spraying dry is carried out to Tabasco, obtained solid capsaicine.
Above-mentioned spraying dry carries out under vacuum conditions, and temperature controls at 20-35 DEG C, guarantees that capsaicine is not lost.
The invention has the beneficial effects as follows: the extraction that the present invention adopts tumbling, spray drying technology carries out capsaicine, fundamentally solve the difficult point that high temperature extraction mode pungent is easily lost; Saved process period and expense, cost is low simultaneously, and yield rate is high; The capsaicine instantly-soluble extracted is good, pure taste, is easy to preserve.
Embodiment
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of instant capsaicine efficient cryogenic extraction process, comprises the steps,
1) with fresh mature capsicum for raw material, capsicum impurity elimination is cleaned up, drains surface-moisture, be placed in the refrigerating apparatus refrigeration about 30 minutes of 0-3 DEG C under vacuum conditions, then take out chopping;
2) capsicum after chopping is sent into tumbler and carry out tumbling process, vacuumized once every 5-8 minute during tumbling, exhaust tumbling 5-10 minute after vacuum at every turn, then vacuum pumping, circulation like this 2-4 time, make ginger splices can reach the effect of breathing massage in tumbling procedure, improve the activity of inner material, play ramollescence simultaneously;
3) capsicum after tumbling is squeezed the juice process, collect Tabasco, Tabasco is sent in stirrer and stirs, stirrer rotating speed controls at 1800-2200r/min, stir about 15 minutes, make Tabasco dilute homogenizing, temperature during stirring controls at 10-20 DEG C, temperature is unsuitable too high, otherwise easily causes capsaicine to be lost;
4) Tabasco after stirring is carried out filtration treatment, guarantee residual macrobead foreign material in juice, after having filtered, spraying dry is carried out to Tabasco, obtained solid capsaicine.
Above-mentioned spraying dry carries out under vacuum conditions, and temperature controls at 20-35 DEG C, guarantees that capsaicine is not lost.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. an instant capsaicine efficient cryogenic extraction process, is characterized in that, comprise the steps,
1) with fresh mature capsicum for raw material, capsicum impurity elimination is cleaned up, drains surface-moisture, be placed in the refrigerating apparatus refrigeration 30 minutes of 0-3 DEG C under vacuum conditions, then take out chopping;
2) capsicum after chopping is sent into tumbler and carry out tumbling process, vacuumized once every 5-8 minute during tumbling, exhaust tumbling 5-10 minute, then vacuum pumping after vacuum, circulation like this 2-4 time at every turn;
3) capsicum after tumbling is squeezed the juice process, collect Tabasco, Tabasco is sent in stirrer and stirs, stirrer rotating speed controls at 1800-2200r/min, stir 15 minutes, make Tabasco dilute homogenizing, temperature during stirring controls at 10-20 DEG C;
4) Tabasco after stirring is carried out filtration treatment, guarantee residual macrobead foreign material in juice, after having filtered, spraying dry is carried out to Tabasco, obtained solid capsaicine.
2. instant capsaicine efficient cryogenic extraction process according to claim 1, is characterized in that: above-mentioned steps 4) in spraying dry be carry out under vacuum conditions, temperature controls at 20-35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410682053.6A CN104447384B (en) | 2014-11-24 | 2014-11-24 | Instant capsicim efficient cryogenic extraction process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410682053.6A CN104447384B (en) | 2014-11-24 | 2014-11-24 | Instant capsicim efficient cryogenic extraction process |
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| Publication Number | Publication Date |
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| CN104447384A true CN104447384A (en) | 2015-03-25 |
| CN104447384B CN104447384B (en) | 2016-05-11 |
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| CN201410682053.6A Expired - Fee Related CN104447384B (en) | 2014-11-24 | 2014-11-24 | Instant capsicim efficient cryogenic extraction process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770403A (en) * | 2015-04-21 | 2015-07-15 | 柳培健 | Environment-friendly insecticide composition |
| CN104938979A (en) * | 2015-05-27 | 2015-09-30 | 程茂房 | Method for processing micro bitter gourd powder |
| CN104939016A (en) * | 2015-05-27 | 2015-09-30 | 程茂房 | Method for preparing instant Hang pepper micro powder from Hang peppers with spicy flavor removed |
| CN104939015A (en) * | 2015-05-22 | 2015-09-30 | 马鞍山市怡和园农业发展有限公司 | Method for processing instant Hang pepper micro powder from Hang peppers |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735093A (en) * | 2009-12-15 | 2010-06-16 | 浙江中味酿造有限公司 | New method for extracting capsaicine |
| CN101870825A (en) * | 2010-07-19 | 2010-10-27 | 河北瑞德天然色素有限公司 | Technique method for extracting capsicum red pigment after capsicum powder granulation |
| CN103609991A (en) * | 2013-11-21 | 2014-03-05 | 安徽唐人药业有限公司 | Spray drying and granulation method for fresh ginger |
-
2014
- 2014-11-24 CN CN201410682053.6A patent/CN104447384B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735093A (en) * | 2009-12-15 | 2010-06-16 | 浙江中味酿造有限公司 | New method for extracting capsaicine |
| CN101870825A (en) * | 2010-07-19 | 2010-10-27 | 河北瑞德天然色素有限公司 | Technique method for extracting capsicum red pigment after capsicum powder granulation |
| CN103609991A (en) * | 2013-11-21 | 2014-03-05 | 安徽唐人药业有限公司 | Spray drying and granulation method for fresh ginger |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770403A (en) * | 2015-04-21 | 2015-07-15 | 柳培健 | Environment-friendly insecticide composition |
| CN104939015A (en) * | 2015-05-22 | 2015-09-30 | 马鞍山市怡和园农业发展有限公司 | Method for processing instant Hang pepper micro powder from Hang peppers |
| CN104938979A (en) * | 2015-05-27 | 2015-09-30 | 程茂房 | Method for processing micro bitter gourd powder |
| CN104939016A (en) * | 2015-05-27 | 2015-09-30 | 程茂房 | Method for preparing instant Hang pepper micro powder from Hang peppers with spicy flavor removed |
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| CN104447384B (en) | 2016-05-11 |
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