CN105831687A - Chilli particle and chilli oil employing the chilli particle - Google Patents
Chilli particle and chilli oil employing the chilli particle Download PDFInfo
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- CN105831687A CN105831687A CN201610183758.2A CN201610183758A CN105831687A CN 105831687 A CN105831687 A CN 105831687A CN 201610183758 A CN201610183758 A CN 201610183758A CN 105831687 A CN105831687 A CN 105831687A
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- fructus capsici
- chilli
- microgranule
- oil
- residue
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- 240000008574 Capsicum frutescens Species 0.000 title claims description 25
- 240000004160 Capsicum annuum Species 0.000 title abstract description 16
- 239000002245 particle Substances 0.000 title abstract 6
- 239000003921 oil Substances 0.000 claims abstract description 30
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 7
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- 238000012216 screening Methods 0.000 claims abstract description 7
- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 7
- 239000004531 microgranule Substances 0.000 claims description 36
- 235000019198 oils Nutrition 0.000 claims description 28
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000013355 food flavoring agent Nutrition 0.000 claims description 20
- 229940007061 capsicum extract Drugs 0.000 claims description 14
- 239000001943 capsicum frutescens fruit extract Substances 0.000 claims description 14
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- 229920001277 pectin Polymers 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 238000002203 pretreatment Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
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- 238000012360 testing method Methods 0.000 description 12
- 239000002904 solvent Substances 0.000 description 7
- 238000013112 stability test Methods 0.000 description 7
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 238000005352 clarification Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 239000000341 volatile oil Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 4
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- 239000012535 impurity Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 229960002504 capsaicin Drugs 0.000 description 3
- 235000017663 capsaicin Nutrition 0.000 description 3
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 3
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000004599 antimicrobial Substances 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 231100000957 no side effect Toxicity 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 1
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
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- 239000006185 dispersion Substances 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses chilli particle and a chilli oil employing the chilli particle. The preparation method of the chilli particle is as below: (1) pretreatment: screening and washing chilli, and drying at low temperature or at normal temperature; (2) extraction: conducting supercritical fluid extraction on dried chilli, and separating to obtain a chilli extract and chili residue; and (3) drying: crushing the chilli residue; subjecting the chilli extract to spray drying, and adding the crushed chilli residue in the spray drying process. The chilli oil comprises the following components by weight: 5-50 portions of chilli particles, 10-150 portions of the edible oil and 0.1-5 portions of the seasoning, and has the effect of reducing the loss of the nutritional components in the chilli.
Description
Technical field
The present invention relates to field of seasoning, particularly to a kind of Fructus Capsici microgranule and the chilli oil that uses this Fructus Capsici microgranule.
Background technology
Fructus Capsici, formal name used at school Capsicum annum Linn., for Solanaceae herbaceous plant Fructus Capsici and the fruit of convariety.Fructus Capsici delicious flavour, is all widely cultivated all over the world, is a kind of common food materials.Fructus Capsici is nutritious, and its Vitamin C content ranks first in vegetable, and it contains volatile oil, protein, calcium, phosphorus, carotene, capsorubin and (predominantly capsaicin, Dihydrocapsaicin) Han pungency component.The traditional Chinese medical science is thought, Fructus Capsici acrid in the mouth, property heat, energy warming middle-JIAO stomach invigorating, cold expelling dampness, diaphoresis.At present, Fructus Capsici, in addition to as flavouring agent, is additionally operable to Deficiency and coldness of spleen and stomach, inappetence, and abdominal part has creeping chill, dilute water under rushing down, and the cold-damp stasis of blood is stagnant, eats greasy fur less, and health is sleepy, limb aching pain, cold, and aversion to cold is lossless.In order to improve the added value of Fructus Capsici, people just carry out deep processing using Fructus Capsici as main raw material(s) and make new product, and this series products is the most a lot of in the market.
It is in place of the deficiencies in the prior art, it uses the mode of high temperature frying to the nutritional labeling extracting in Fructus Capsici, part nutritional labeling such as vitamin C, volatile oil, carotene, pungency component etc. lost efficacy during high temperature frying or lost, and the nutrition of Fructus Capsici and medical value can not be fully used.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Capsici microgranule, which solve high temperature frying and destroy the nutritional labeling problem in Fructus Capsici, there is the effect reducing Fructus Capsici Middle nutrition component damages.
The above-mentioned technical purpose of the present invention has the technical scheme that
A kind of Fructus Capsici microgranule, prepares by the following method:
(1) pre-treatment: the Fructus Capsici after taking screening and cleaning, low temperature or normal temperature drying；
(2) extract: take dry Fructus Capsici, supercritical fluid extraction, isolated capsicum extract and Fructus Capsici residue；
(3) it is dried: take Fructus Capsici residue and pulverize；Take capsicum extract to be spray-dried, add the Fructus Capsici residue after pulverizing during spray drying, to obtain final product.
Fructus Capsici is dried under low temperature or room temperature, both can obtain the Fructus Capsici of low water content to increase its holding time, also can reduce the destruction that its nutritional labeling is caused by high temperature drying；
Use supercritical fluid extraction chilli, the volatilization of the compositions such as volatile oil in extraction process can be reduced, effective bioactive ingredients of Fructus Capsici can be maximally maintained, during be not introduced into toxic solvent, no solvent residue, it is ensured that the pure natural property of raw material, environmental protection, safety has no side effect；
Using to be spray-dried and pelletize capsicum extract, the product granularity obtained is tiny, uniform, good fluidity, adds its specific surface area, is conducive to its dissolution in body, beneficially absorption of human body；Simultaneously, in capsicum extract containing the bigger material of the stickiness such as certain saccharide, protein and its spray-dried after obtain tiny particulate matter, its Fructus Capsici residue is added during being spray-dried, Fructus Capsici residue can adsorb spray-dried capsicum extract, and spray-dried capsicum extract is relatively strong with the adhesion of Fructus Capsici residue, its situation that viscous wall occurs can be reduced；Make full use of Fructus Capsici simultaneously, be not added with other additional adjuvants, be conducive to preserving its pure natural property；
In a word, the Fructus Capsici microgranule of the application has been prepared under low temperature or room temperature, and its nutritional labeling is not by high temperature, and it remains to keep preferable biological activity.
Research finds, in described pretreatment process, in the Fructus Capsici after low temperature or normal temperature drying, moisture is less than 5wt%, and it can increase the holding time of Fructus Capsici, moreover it is possible to increase the compatibility of Fructus Capsici and edible oil etc..
More preferably: during described extraction, the fluid of supercritical fluid extraction is carbon dioxide, and its extraction temperature is 20～35 DEG C.
Use said structure, use carbon dioxide abstraction, during be not introduced into arbitrary solvent, no solvent residue, it is ensured that the pure natural property of raw material, environmental protection, safety have no side effect, apply also for ethanol equal solvent allergic human population simultaneously.
More preferably: in described dry run, the granule of the Fructus Capsici residue after pulverizing is 1～10 μm；Described spray drying for 40～60 DEG C, its drying time is 1～20s；Described Fructus Capsici microgranule is 5～50 μm.
Using said structure, Fructus Capsici residue is crushed to 1～10 μm, during spray drying, the contact surface of capsicum extract and Fructus Capsici residue is relatively big, is conducive to mix homogeneously between the two, reduces the probability of viscous wall further；Fructus Capsici microgranule is 5～50 μm, and it is conducive in the nutritional labeling rapid dispersion in Fructus Capsici microgranule to its medium (such as oil), obtains the product of stable homogeneous, is also beneficial to body to its effective absorption.
Research finds, the peppery degree of described Fructus Capsici is at least 10,000 SHU, the best results of Fructus Capsici microgranule.
More preferably: on described Fructus Capsici microgranule, be also wrapped on edible pectin, the mass ratio of described edible pectin and Fructus Capsici microgranule is 0.01～0.05: 1.
Edible pectin is in addition to edible, and it has abundant nutritional labeling, also has certain viscosity to bond Fructus Capsici residue and the capsicum extract that is dried with loose situation both reducing, to reduce its loss in also partially dried capsicum extract being wrapped in.
It is a further object of the present invention to provide a kind of chilli oil, which solve high temperature frying and destroy the nutritional labeling problem in Fructus Capsici, there is the effect reducing Fructus Capsici Middle nutrition component damages.
The above-mentioned technical purpose of the present invention has the technical scheme that
A kind of chilli oil, including the component of following parts by weight:
Described Fructus Capsici microgranule 5～50 parts；
Edible oil 10～150 parts；
Flavouring agent 0.1～5 parts.
The Fructus Capsici microgranule used prepare under low temperature or room temperature, and its nutritional labeling is not by high temperature, and it remains to keep preferable biological activity, and after itself and edible oil, flavoring for mixture, nutritional labeling is preferable；Using the form of chilli oil, Fructus Capsici microgranule incorporates in edible oil, and the volatile component in Fructus Capsici microgranule is isolated with external environment, and therefore its holding time is long.
More preferably: described edible oil is vegetable oil, it is selected from one-level Oleum Brassicae campestris and/or one-level soybean salad oil.
Using one-level Oleum Brassicae campestris and/or one-level soybean salad oil, its impurity content is extremely low, and impurity is less on the impact of Fructus Capsici and other components, can increase its holding time.
More preferably: described flavouring agent is selected from Pericarpium Zanthoxyli and/or Fructus Cumini Cymini.
Pericarpium Zanthoxyli and Fructus Cumini Cymini all can seasoning, both of which and the equal property of Fructus Capsici are pungent simultaneously, its jointly act on facilitating digestion absorb；Both are natural antiseptic agent, and adding in chilli oil can increase its holding time further.
More preferably: described flavouring agent prepares by the following method:
(1) pre-treatment: the flavouring agent after taking screening and after cleaning, low temperature or normal temperature drying；
(2) frying: taking 10～150 parts of edible oil and being heated to oil temperature is 60 DEG C～80 DEG C, adds the flavouring agent that 0.1～5 part of drying processes, constant temperature frying 1～5min；It is warming up to 115 DEG C～125 DEG C, constant temperature frying 0.5～5min；It is cooled to room temperature, is filtered to remove the residue of flavouring agent；
(3) mixing: adding 5～50 parts of described Fructus Capsici microgranules in the edible oil after frying processes, stirring and evenly mixing, its addition manner is for repeatedly to add on a small quantity；It is filtered to remove solid slag；
(4) fill is sealed.
Flavouring agent is dried under low temperature or room temperature, the destruction that its nutritional labeling is caused by high temperature drying can be reduced；
Using frying method by edible oil together with flavoring for mixture, high temperature is fried promotes the release of effective ingredient in flavouring agent, uses progressively temperature-raising method, moreover it is possible to reduces and heats up too fast and cause situations such as being charred；
The most repeatedly being mixed by the Fructus Capsici microgranule that edible oil after cooling is prepared with low temperature or room temperature, mix homogeneously, its loss of effective components is low；
Seal fill, reduce the interference such as the moisture in air, antibacterial, increase its holding time.
In sum, the method have the advantages that
Fructus Capsici is dried, extracts and is pelletized under low temperature or room temperature, and its nutritional labeling, not by high temperature, still keeps preferable biological activity；Additionally by capsicum extract being sprayed onto on Fructus Capsici residue, Fructus Capsici can be made full use of；Coating edible pectin outside Fructus Capsici microgranule, it can reduce the loss of the compositions such as its volatile oil with Fructus Capsici microgranule effect；Fructus Capsici microgranule is used in mixed way with edible oil, and edible oil has bigger viscosity, and it can hinder the composition volatilizations such as volatile oil, can reduce the absorption of Fructus Capsici microgranule further；Finding in the test of peppery degree loss rate, the peppery degree loss rate of the application is below 15%, and this value is far below comparison performance number (45% and more than)；
In addition to above-mentioned process, the application uses supercritical fluid method extraction, is not introduced into solvent impurity；It uses the one-level Oleum Brassicae campestris and/or one-level soybean salad oil that impurity content is low, enters hand control product quality from raw material；Utilize natural antiseptic agent Pericarpium Zanthoxyli and/or Fructus Cumini Cymini, and utilize the mode progressively heated up it to be discharged completely to edible oil, may act in whole chilli oil, use the flavouring agent for preparing of the method to have certain except bean raw meat ability simultaneously, reduce beany flavor and Fructus Capsici is covered；Stability test finds: the chilli oil of embodiment 25 to 39 the application seals at 20 DEG C/60%RH/, 20 DEG C/60%RH/ is uncovered, 40 DEG C/75%RH/ seals, 40 DEG C/75%RH/ uncovered under the conditions of place 48M after the apparent phenomenon such as color, clarification situation and abnormal smells from the patient substantially remain unchanged, it has preferable shelf-stability.
Detailed description of the invention
This specific embodiment is only explanation of the invention; it is not limitation of the present invention; the present embodiment can be made after reading this specification by those skilled in the art as required does not has the amendment of creative contribution, but as long as all being protected by Patent Law in scope of the presently claimed invention.
Embodiment 1-9
A kind of Fructus Capsici microgranule, it is prepared via a method which to obtain:
(1) pre-treatment: the Fructus Capsici after taking screening and cleaning, low temperature or normal temperature drying；
(2) extract: take dry Fructus Capsici, supercritical fluid extraction, isolated capsicum extract and Fructus Capsici residue；
(3) it is dried: take Fructus Capsici residue and pulverize；Take capsicum extract to be spray-dried, add the Fructus Capsici residue after pulverizing during spray drying, to obtain final product；May select on Fructus Capsici microgranule, spray edible pectin；
The concrete parameter of embodiment 1-9 is as shown in table 1-3.
The concrete preparation parameter of table 1 embodiment 1-3
The concrete preparation parameter of table 2 embodiment 4-6
The concrete preparation parameter of table 3 embodiment 7-9
Embodiment 10-24
A kind of chilli oil, including the component of following parts by weight:
Fructus Capsici microgranule 5～50 parts；
Edible oil 10～150 parts；
Flavouring agent 0.1～5 parts；
The component of embodiment 10-24 and parts by weight thereof are as shown in Table 4-6.
The component information of table 4 embodiment 10-14 and parts by weight thereof
The component information of table 5 embodiment 15-19 and parts by weight thereof
The component information of table 6 embodiment 20-24 and parts by weight thereof
Embodiment 25-39
A kind of chilli oil, it is prepared via a method which to obtain:
(1) pre-treatment: the flavouring agent after taking screening and cleaning, low temperature or normal temperature drying；
(2) frying: taking 10～150 parts of edible oil and being heated to oil temperature is 60 DEG C～80 DEG C (heating up for the first time), adds the flavouring agent that 0.1～5 part of drying processes, constant temperature frying 1～5min；It is warming up to 115 DEG C～125 DEG C (second time heats up), constant temperature frying 0.5～5min；It is cooled to room temperature, is filtered to remove the residue of flavouring agent；
(3) mixing: adding 5～50 parts of Fructus Capsici microgranules in the edible oil after frying processes, stirring and evenly mixing, its addition manner is for repeatedly to add on a small quantity；It is filtered to remove solid slag；
(4) fill is sealed；
The parameter that embodiment 25-39 is concrete is as shown in table 7.
The concrete preparation parameter of table 7 embodiment 25-39
Comparative example
1. the preparation of reference substance
Application reference notification number is CN104905196A, Shen Qing Publication day is that disclosed in JIUYUE, 2015 Chinese patent of 16 days, reference substance prepared by chilli oil and preparation method thereof, and it is made by the steps and obtains:
1. pre-treatment: cleaned by chilli, put in pot and the heating that adds water, maintains 10 minutes～15 minutes after the micro-boiling of water, takes out and drains away the water and rubbed by chilli；
2. frying: added by oil in frying pan, heating, when oil temperature reaches 110 DEG C～130 DEG C, adds flavouring agent 0.5～4 parts of fryings, then the chilli rubbed is added frying, cease fire when the color of oil is close to Fructus Capsici color, and take the dish out of the pot cooling；
3. tinning: the chilli oil tinning after frying is sealed；
Wherein, concrete for reference substance 1-4 parameter is as shown in table 8.
The component information of table 8 reference substance 1-4 and parts by weight thereof
(2) testing content: taking same batch of raw material of hot pepper of test object, screen and clean, at-20 DEG C, lyophilization is to eliminating solvent, HPLC method tests its peppery degree, and conversion obtains initial unit and is dried the peppery degree of Fructus Capsici, i.e. A0；Taking test object, HPLC method tests its peppery degree, and the unit after being processed that converts is dried the peppery degree of Fructus Capsici, i.e. A1；Calculate with peppery degree loss rate=(A0-A1) x 100%/A1, to obtain final product；
Wherein, HPLC method is carried out with reference to the mode mentioned in " the extraction research of very hot chilli oleoresin (chilli extract) " of Huang Qiqiang, and employing capsaicin (Capsaicin) and Dihydrocapsaicin (Dihydrocapsaicin) are that reference material is tested.
(3) test result: as shown in table 9, the peppery degree loss of reference substance 1 to 4 is more, its loss rate be up to 45% and more than；And the peppery degree loss rate of embodiment 25 to 39 is below 15%, and more than half is less than 10%, and it remains to keep certain biological activity.
Table 9 peppery degree loss rate test result is added up
3. stability test
(1) test object: embodiment 25 to 39, reference substance 1 to 4.
(2) test content: take test object, seal respectively at 20 DEG C/60%RH/, 20 DEG C/60%RH/ is uncovered, 40 DEG C/75%RH/ seals, 40 DEG C/75%RH/ uncovered under the conditions of, place 0d, 12M and 48M respectively, observe the apparent phenomenon such as its color, clarification situation and abnormal smells from the patient.
(3) test result: as shown in table 10-14, reference substance 1 to 4 all has certain change after placing 48M under the conditions of four, particularly after the uncovered condition of 40 DEG C/75%RH/ places 48M, reference substance 1 is red, clarification, fragrance is light, and reference substance 2 is red, layering, without fragrance, reference substance 3 and 4 is the most red, layering, acid smell, reference substance 3 and 4 is the most rotten serious；And the apparent phenomenon such as color, clarification situation and abnormal smells from the patient remains unchanged substantially after embodiment 25 to 39 places 48M under the conditions of four, particularly embodiment 25 to 34 maintains the apparent phenomenon such as color, clarification situation and abnormal smells from the patient always, and it has preferable shelf-stability.
Table 10 stability test result statistics (reference substance 1 to reference substance 4)
Table 11 stability test result statistics (embodiment 25 to embodiment 29)
Table 12 stability test result statistics (embodiment 30 to embodiment 34)
Table 13 stability test result statistics (embodiment 35 to embodiment 39)
Table 14 stability test result statistics (reference substance 1 to reference substance 4)
Claims (10)
1. a Fructus Capsici microgranule, it is characterised in that described Fructus Capsici microgranule prepares by the following method:
(1) pre-treatment: the Fructus Capsici after taking screening and cleaning, low temperature or normal temperature drying；
(2) extract: take dry Fructus Capsici, supercritical fluid extraction, isolated capsicum extract and Fructus Capsici residue；
(3) it is dried: take Fructus Capsici residue and pulverize；Take capsicum extract to be spray-dried, add the Fructus Capsici residue after pulverizing during spray drying, to obtain final product.
Fructus Capsici microgranule the most according to claim 1, it is characterised in that in described pretreatment process, in the Fructus Capsici after low temperature or normal temperature drying, moisture is less than 5wt%.
Fructus Capsici microgranule the most according to claim 1, it is characterised in that during described extraction, the fluid of supercritical fluid extraction is carbon dioxide, and its extraction temperature is 20 ~ 35 DEG C.
Fructus Capsici microgranule the most according to claim 1, it is characterised in that in described dry run, the granule of the Fructus Capsici residue after pulverizing is 1 ~ 10 μm；Described spray drying for 40 ~ 60 DEG C, its drying time is 1 ~ 20s；Described Fructus Capsici microgranule is 5 ~ 50 μm.
Fructus Capsici microgranule the most according to claim 1, it is characterised in that the peppery degree of described Fructus Capsici is at least 10,000 SHU.
Fructus Capsici microgranule the most according to claim 1, it is characterised in that be also wrapped on edible pectin on described Fructus Capsici microgranule, the mass ratio of described edible pectin and Fructus Capsici microgranule is 0.01 ~ 0.05:1.
7. a chilli oil, it is characterised in that include the component of following parts by weight:
The Fructus Capsici microgranule 5 ~ 50 parts prepared such as any one of claim 1-6；
Edible oil 10 ~ 150 parts；
Flavouring agent 0.1 ~ 5 part.
Chilli oil the most according to claim 7, it is characterised in that described edible oil is vegetable oil, it is selected from one-level Oleum Brassicae campestris and/or one-level soybean salad oil.
Chilli oil the most according to claim 7, it is characterised in that described flavouring agent is selected from Pericarpium Zanthoxyli and/or Fructus Cumini Cymini.
Chilli oil the most according to claim 7, it is characterised in that described chilli oil prepares by the following method:
(1) pre-treatment: the flavouring agent after taking screening and after cleaning, low temperature or normal temperature drying；
(2) frying: taking 10 ~ 150 parts of edible oil and being heated to oil temperature is 60 DEG C ~ 80 DEG C, adds the flavouring agent that 0.1 ~ 5 part of drying processes, constant temperature frying 1 ~ 5min；It is warming up to 115 DEG C ~ 125 DEG C, constant temperature frying 0.5 ~ 5min；It is cooled to room temperature, is filtered to remove the residue of flavouring agent；
(3) mixing: adding 5 ~ 50 parts of Fructus Capsici microgranules as described in any one of claim 1-6 in the edible oil after frying processes, stirring and evenly mixing, its addition manner is for repeatedly to add on a small quantity；It is filtered to remove solid slag；
(4) fill is sealed.
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| CN106509797A (en) * | 2016-11-08 | 2017-03-22 | 河南品正食品科技有限公司 | Compounded chili powder and preparation method thereof |
| CN109567126A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of capsicum oleoresin microcapsules and its processing method |
| CN110663926A (en) * | 2019-10-29 | 2020-01-10 | 四川常青调正食品有限责任公司 | Preparation method and application of capsicum particles |
| CN111990476A (en) * | 2020-08-04 | 2020-11-27 | 四川伊品调味食品有限公司 | Chili oil and preparation process thereof |
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| JP2001078708A (en) * | 1999-09-13 | 2001-03-27 | Hiroshi Hara | Production of food suppressed in hot taste of hot taste ingredient (capsaicin) of red pepper |
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| CN101816412A (en) * | 2010-04-14 | 2010-09-01 | 浙江中味酿造有限公司 | Process for preparing soft capsules from yellow pepper extract |
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| JP2001078708A (en) * | 1999-09-13 | 2001-03-27 | Hiroshi Hara | Production of food suppressed in hot taste of hot taste ingredient (capsaicin) of red pepper |
| CN1806672A (en) * | 2005-12-20 | 2006-07-26 | 上海现代中医药技术发展有限公司 | Method for preparing zanthoxylum oil microcapsule by coupled supercritical extraction and atomized drying |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509797A (en) * | 2016-11-08 | 2017-03-22 | 河南品正食品科技有限公司 | Compounded chili powder and preparation method thereof |
| CN109567126A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of capsicum oleoresin microcapsules and its processing method |
| CN110663926A (en) * | 2019-10-29 | 2020-01-10 | 四川常青调正食品有限责任公司 | Preparation method and application of capsicum particles |
| CN111990476A (en) * | 2020-08-04 | 2020-11-27 | 四川伊品调味食品有限公司 | Chili oil and preparation process thereof |
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| CN105831687B (en) | 2018-11-09 |
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Address after: 215127 No. 128 Linggang Road, Yongzhi Town, Wuzhong District, Suzhou City, Jiangsu Province Patentee after: Suzhou Meijiahui Food Technology Co., Ltd. Address before: 215127 Fisheries Market of Yongzhi Town, Wuzhong District, Suzhou City, Jiangsu Province Patentee before: Suzhou Meijiahui Food Technology Co., Ltd. |