CN105861149A - Preparation method of cooked-flavor chili seed oil - Google Patents
Preparation method of cooked-flavor chili seed oil Download PDFInfo
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- CN105861149A CN105861149A CN201610387656.2A CN201610387656A CN105861149A CN 105861149 A CN105861149 A CN 105861149A CN 201610387656 A CN201610387656 A CN 201610387656A CN 105861149 A CN105861149 A CN 105861149A
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- Prior art keywords
- seed
- extraction
- chili
- seed oil
- oil
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
- C11B1/104—Production of fats or fatty oils from raw materials by extracting using super critical gases or vapours
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of cooked-flavor chili seed oil. The preparation method comprises the following steps: selecting chili seeds, and treating with a vibrating screen and an air separator to obtain high-quality full chili seeds; adding the screened chili seeds into a frying machine, and carrying out stir-frying until the chili seeds become yellow and emit fragrance; pulverizing the stir-fried chili seeds, screening, adding into an extraction kettle of a supercritical CO2 extraction device, and carrying out extraction; and heating and refining the extracted chili seed oil, cooling the refined oil to room temperature, and filtering to obtain the refined chili seed oil. By using the process route terminal, the extraction rate of the chili seed oil reaches 97% or above; the obtained chili seed oil is red or yellow, is clear and transparent, has pleasant and persistent fragrance, and does not have solvent residues; and the rich unsaturated fatty acids and vitamin E are maximally maintained, and thus, the chili seed oil is superior seasoning health-care edible oil.
Description
Technical field
The present invention relates to food processing field, a kind of ripe odor type capsicum seed oil preparation method.
Background technology
Chilli seed is a side-product in Fructus Capsici process deeply industry chain, and chilli seed accounts for the 20%～40% of full dried fruits quality.Peppery
In green pepper seed, fat content is about 20%, suitable with soybean fat content, but the value of chilli seed is often ignored by people.Thing
In reality, in capsicum seed oil, unsaturated fatty acid content is up to more than 70%, linoleic acid content nearly 60%, and unsaturated fatty acid
Fatty acid for needed by human.It addition, in capsicum seed oil possibly together with phospholipid, polymerization chromolipid, sterin, Hydrocarbon and
Fatsoluble vitamin (FSV) and several mineral materials, nutritional labeling is the abundantest, and the comparision contents of part nutritional labeling is high.Cause
This, chilli seed has higher value of exploiting and utilizing.
Patent CN 104366332 A discloses the deep working method of a kind of chilli seed, and the mixing with acetone and No. 6 solvent naphthas is molten
Oils and fats in agent extracting capsicum seed and capsaicin, the method main purpose is to reclaim the capsaicin in chilli seed, not to Fructus Capsici
Seed carries out pretreatment, and is to use solvent extraction, and the capsicum seed oil local flavor obtained is imperfect, containing dissolvent residual；Specially
Profit CN 103881806 A discloses a kind of method utilizing chilli seed to extract oil, although the method is simple, but oil yield is low；Specially
Profit CN 104804860 A discloses the production method of a kind of capsicum seed oil, and the method first passes through squeezing, then with solvent extraction,
Although extraction ratio is high, but latter half uses solvent extraction, there is dissolvent residual, reduces product specification；Patent CN
103087815 A disclose capsicum seed oil and preparation method thereof, after being pulverized by dried chilli seed, in 6～30Mpa conditions
Lower supercritical CO 2 extraction device extracts, and in the method, chilli seed is not through frying roasting, and the capsicum seed oil fragrance obtained is inadequate
Strong, and extraction by several times, extraction time is too short, and oil yield and the extraction ratio of capsicum seed oil are relatively low.
Summary of the invention
It is an object of the invention to provide a kind of limpid bright, good smell, local flavor lasting stability, no solvent residue and
The ripe odor type capsicum seed oil preparation method being produced on a large scale, with the problem solving to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of ripe odor type capsicum seed oil preparation method, step is as follows:
(1) screening
Choose chilli seed, remove the Fructus Capsici skin and other impurity contained in chilli seed by vibrosieve, then through pneumatic separator, go
Except shrivelled and mouldy chilli seed, obtain the chilli seed that high-quality is full；
(2) roasting is fried
Chilli seed after screening is joined in material frying machine, under the conditions of 100～180 DEG C, stir-fries 30～80min, until Fructus Capsici
Seed turns yellow, and till giving out chilli seed distinctive giving off a strong fragrance taste；
(3) pulverize
35～45 mesh sieves are pulverized and crossed to chilli seed after frying roasting；
(4) extraction
Chilli seed powder after sieving loads supercritical CO2In the extraction kettle of extraction equipment, extracting pressure 20～35Mpa,
Extraction temperature 40～60 DEG C, separate I pressure 8～12Mpa, temperature 50～70 DEG C, separate II pressure 4～6Mpa, temperature
2～3h are extracted under the conditions of spending 50～70 DEG C；
(5) refine
Capsicum seed oil refine 20～40min under the conditions of 100～160 DEG C that will be obtained by extraction, refined oil is cooled to mistake after room temperature
Filter, i.e. obtains the capsicum seed oil after refine.
Compared with prior art, the invention has the beneficial effects as follows: it is full that the present invention obtains high-quality by vibrosieve and pneumatic separator
Chilli seed, it is ensured that the quality of capsicum seed oil；Carry out frying roasting with the chilli seed that the material frying machine high-quality to choosing is full, increase
Capsicum seed oil fragrance, to make the capsicum seed oil produced be ripe odor type capsicum seed oil；Use supercritical CO2Extracting capsicum seed oil,
Make the extraction rate reached of capsicum seed oil to more than 97%, ensure that in product without any dissolvent residual simultaneously；It is peppery that extraction obtains
Green pepper seed oil passes through refine, eliminates a small amount of moisture and CO contained in oil2, improve product quality, extend product shelf
Phase.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, aobvious
So, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
Ripe odor type capsicum seed oil preparation process:
(1) choose chilli seed 100kg, remove the Fructus Capsici skin and other impurity contained in chilli seed by vibrosieve,
Through pneumatic separator, remove shrivelled and mouldy chilli seed, obtain the chilli seed that 82kg high-quality is full, peppery after screening
Green pepper seed average oil content 20.1% after measured；
(2) frying roasting and join in material frying machine by the 82kg chilli seed after screening, stir-fry under the conditions of 120 DEG C 80min,
Till chilli seed turns yellow and gives out chilli seed distinctive giving off a strong fragrance taste；
(3) pulverize the 82kg chilli seed after frying roasting and pulverize and cross 40 mesh sieves, obtain 81.5kg chilli seed powder；
(4) the 81.5kg chilli seed powder after extraction will be sieved loads supercritical CO2In the extraction kettle of extraction equipment, in extraction
Pressure power 20Mpa, extraction temperature 45 DEG C, separates I pressure 8Mpa, temperature 50 C, separates II pressure 4Mpa, temperature
Extract 3h under the conditions of 50 DEG C, obtain carrying oil at the beginning of 16.2kg chilli seed；
(5) oil refine 40min, refined oil under the conditions of 100 DEG C are carried at the beginning of the 16.2kg chilli seed that refine will be obtained by extraction
Filtering after being cooled to room temperature, obtain the capsicum seed oil 15.9kg after refine, the oil yield of capsicum seed oil is 19.51%, extracts
Rate is 97.1%.
Embodiment 2
Ripe odor type capsicum seed oil preparation process:
(1) choose green pepper chilli seed 500kg, remove the Fructus Capsici skin and other impurity contained in chilli seed by vibrosieve,
Through pneumatic separator, remove shrivelled and mouldy chilli seed, obtain the chilli seed that 405kg high-quality is full, peppery after screening
Green pepper seed average oil content 21% after measured；
(2) fry roasting and by several times the 405kg chilli seed after screening is joined in material frying machine, stir-fry under the conditions of 150 DEG C
60min, till chilli seed turns yellow and gives out chilli seed distinctive giving off a strong fragrance taste；
(3) pulverize the 405kg chilli seed after frying roasting and pulverize and cross 40 mesh sieves, obtain 404kg chilli seed powder；
(4) the 404kg chilli seed powder after extraction will be sieved by several times loads supercritical CO2In the extraction kettle of extraction equipment,
Extracting pressure 30Mpa, extraction temperature 50 DEG C, separate I pressure 10Mpa, temperature 60 C, separate II pressure 5Mpa,
Extract 2.5h under the conditions of temperature 5 DEG C, obtain carrying oil at the beginning of 83.5kg chilli seed；
(5) oil refine 30min, refined oil under the conditions of 130 DEG C are carried at the beginning of the 84.2kg chilli seed that refine will be obtained by extraction
Filtering after being cooled to room temperature, obtain the capsicum seed oil after 82.5kg refine, the oil yield of capsicum seed oil is 20.42%, extracts
Rate is 97.2%.
Embodiment 3
Ripe odor type capsicum seed oil preparation process prepares:
(1) choose green pepper chilli seed 1000kg, remove the Fructus Capsici skin and other impurity contained in chilli seed by vibrosieve,
Through pneumatic separator, remove shrivelled and mouldy chilli seed, obtain the chilli seed 800kg that high-quality is full, peppery after screening
Green pepper seed average oil content 20.8% after measured；
(2) fry roasting and by several times the 800kg chilli seed after screening is joined in material frying machine, stir-fry under the conditions of 180 DEG C
30min, till chilli seed turns yellow and gives out chilli seed distinctive giving off a strong fragrance taste；
(3) pulverize the 800kg chilli seed after frying roasting and pulverize and cross 40 mesh sieves, obtain 798.2kg chilli seed powder；
(4) the 798.2kg chilli seed powder after extraction will be sieved by several times loads supercritical CO2In the extraction kettle of extraction equipment,
Extracting pressure 35Mpa, extraction temperature 60 DEG C, separate I pressure 12Mpa, temperature 70 C, separate II pressure 6Mpa,
Extract 2h under the conditions of temperature 70 C, obtain carrying oil at the beginning of 163.5kg chilli seed；
(5) oil refine 20min, refined oil under the conditions of 160 DEG C are carried at the beginning of the 163.5kg chilli seed that refine will be obtained by extraction
Filtering after being cooled to room temperature, obtain the capsicum seed oil after 161.6kg refine, the oil yield of capsicum seed oil is 20.25%, extracts
Rate is 97.36%.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and do not carrying on the back
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Claims (1)
1. a ripe odor type capsicum seed oil preparation method, it is characterised in that step is as follows:
(1) screening
Choose chilli seed, remove the Fructus Capsici skin and other impurity contained in chilli seed by vibrosieve, then through pneumatic separator, go
Except shrivelled and mouldy chilli seed, obtain the chilli seed that high-quality is full；
(2) roasting is fried
Chilli seed after screening is joined in material frying machine, under the conditions of 100～180 DEG C, stir-fries 30～80min, until Fructus Capsici
Seed turns yellow, and till giving out chilli seed distinctive giving off a strong fragrance taste；
(3) pulverize
35～45 mesh sieves are pulverized and crossed to chilli seed after frying roasting；
(4) extraction
Chilli seed powder after sieving loads supercritical CO2In the extraction kettle of extraction equipment, extracting pressure 20～35Mpa,
Extraction temperature 40～60 DEG C, separate I pressure 8～12Mpa, temperature 50～70 DEG C, separate II pressure 4～6Mpa, temperature
2～3h are extracted under the conditions of spending 50～70 DEG C；
(5) refine
Capsicum seed oil refine 20～40min under the conditions of 100～160 DEG C that will be obtained by extraction, refined oil is cooled to mistake after room temperature
Filter, i.e. obtains the capsicum seed oil after refine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610387656.2A CN105861149A (en) | 2016-06-02 | 2016-06-02 | Preparation method of cooked-flavor chili seed oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610387656.2A CN105861149A (en) | 2016-06-02 | 2016-06-02 | Preparation method of cooked-flavor chili seed oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105861149A true CN105861149A (en) | 2016-08-17 |
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ID=56675732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610387656.2A Pending CN105861149A (en) | 2016-06-02 | 2016-06-02 | Preparation method of cooked-flavor chili seed oil |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722832A (en) * | 2017-01-13 | 2017-05-31 | 河南工业大学 | A kind of preparation method for grinding chilli seed sauce |
| CN114686298A (en) * | 2022-05-10 | 2022-07-01 | 遵义职业技术学院 | Method for preparing capsicum seed oil and capsicum seed dietary fiber |
Citations (2)
| 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 |
| CN103087815A (en) * | 2013-03-01 | 2013-05-08 | 新疆西尔丹食品有限公司 | Chilli seed oil and preparation method thereof |
-
2016
- 2016-06-02 CN CN201610387656.2A patent/CN105861149A/en active Pending
Patent Citations (2)
| 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 |
| CN103087815A (en) * | 2013-03-01 | 2013-05-08 | 新疆西尔丹食品有限公司 | Chilli seed oil and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722832A (en) * | 2017-01-13 | 2017-05-31 | 河南工业大学 | A kind of preparation method for grinding chilli seed sauce |
| CN114686298A (en) * | 2022-05-10 | 2022-07-01 | 遵义职业技术学院 | Method for preparing capsicum seed oil and capsicum seed dietary fiber |
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Application publication date: 20160817 |
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