CN106085588A - A kind of extract the method for capsaicin in chilli seed - Google Patents
A kind of extract the method for capsaicin in chilli seed Download PDFInfo
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- CN106085588A CN106085588A CN201610524308.5A CN201610524308A CN106085588A CN 106085588 A CN106085588 A CN 106085588A CN 201610524308 A CN201610524308 A CN 201610524308A CN 106085588 A CN106085588 A CN 106085588A
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- chilli seed
- seed
- capsaicin
- chilli
- capsicum
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 title claims abstract description 61
- 229960002504 capsaicin Drugs 0.000 title claims abstract description 30
- 235000017663 capsaicin Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 title description 56
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 35
- 239000012535 impurity Substances 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 235000019198 oils Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000002159 abnormal effect Effects 0.000 claims abstract description 3
- 239000002893 slag Substances 0.000 claims abstract description 3
- 241000208293 Capsicum Species 0.000 claims abstract 5
- 238000003825 pressing Methods 0.000 claims description 9
- 229940079593 drug Drugs 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 238000007670 refining Methods 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 16
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
- 229940046009 vitamin E Drugs 0.000 abstract description 3
- 235000019165 vitamin E Nutrition 0.000 abstract description 3
- 239000011709 vitamin E Substances 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 9
- 239000001728 capsicum frutescens Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 239000010779 crude oil Substances 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 230000000149 penetrating effect Effects 0.000 description 3
- 238000005204 segregation Methods 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 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 2
- 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 2
- 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 2
- 235000009132 capsorubin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000000703 high-speed centrifugation Methods 0.000 description 2
- 238000005304 joining Methods 0.000 description 2
- 235000012658 paprika extract Nutrition 0.000 description 2
- 239000001688 paprika extract Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 iginates Species 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
-
- 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)
- 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)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses and a kind of extract the method for capsaicin in chilli seed, choose the chilli seed that high-quality is full, remove Fructus Capsici skin and impurity, join in material frying machine after screening and stir-fry, join in spiral multistage oil press and squeeze, the granulated slag of squeezing removes solid impurity by multiple filtration sieve, then removes residual impurity with centrifuge；By adding heat abstraction abnormal flavour therein and moisture, refilter after it is cooled to room temperature,.Extraction process route of the present invention is short, energy resource consumption is few, extraction efficiency is high, capsaicin extraction rate reached more than 90%, capsicum seed oil extraction rate reached more than 95%, expressing process farthest remains the giving off a strong fragrance taste of capsicum seed oil and various nutrient substance, capsicum seed oil is limpid bright, aromatic flavor, also rich in unsaturated fatty acid, vitamin E and several mineral materials in addition to containing capsaicin, no solvent residue, meets modern's requirement to green health.
Description
Technical field
The present invention relates to the making field of capsaicin, a kind of extract the method for capsaicin in chilli seed.
Background technology
Fructus Capsici (Capsicum annuum L.) is Solanaceae capsicum plants, originates in central and south america, existing plantation
Spreading all over the world, China is the famous Fructus Capsici place of production.Fructus Capsici whole body is all precious, current research focus primarily upon Capsaicinoids,
Pigment (including capsorubin, capsorubin, beta-carotene etc.), other also include the vitamin that in fruit and vegerable, content is the highest
C, abundant vitamin E, folic acid, potassium, calcium, magnesium, phosphorus etc..Chilli seed is the important component part of Fructus Capsici, and chilli seed accounts for full dried fruits
The 20%～40% of quality, but Chinese scholars is less to the research of chilli seed in the past.
In chilli seed, oil content enriches, and reaches about 20%, and in capsicum seed oil, unsaturated fatty acid content is up to more than 70%,
Unsaturated fatty acid is a kind of fatty acid constituting body fat, is the fatty acid of needed by human.It addition, in chilli seed possibly together with
Capsaicin, capsaicin is the pungency component in Fructus Capsici, can be widely used for field of food.
Summary of the invention
It is an object of the invention to provide and a kind of extract the method for capsaicin in chilli seed, to solve in above-mentioned background technology
The problem proposed.
For achieving the above object, the present invention provides following technical scheme:
A kind of extract the method for capsaicin in chilli seed, specifically comprise the following steps that
(1) pretreatment
Choose the chilli seed rich in Capsaicin, remove the Fructus Capsici skin and impurity contained in chilli seed by vibrosieve, then through wind
Optional equipment, removes shrivelled and mouldy chilli seed, obtains 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 peppery
Till green pepper seed turns yellow and gives out chilli seed distinctive giving off a strong fragrance taste；
(3) squeezing
Chilli seed after frying roasting joins in spiral multistage oil press, regulates inlet amount, and adjusting lock nut is controlled
The grouts thickness that system is got rid of, regulation temperature control makes press chamber and pressing screw squeeze within the temperature range of being maintained at setting；
(4) refine
The capsicum seed oil that squeezing obtains contains substantial amounts of granulated slag, removes solid impurity by multiple filtration sieve；Again with centrifugal
Residual impurity removed by machine；Finally, by adding heat abstraction abnormal flavour therein and moisture, refilter after it is cooled to room temperature
Capsicum seed oil after refine.
As the further scheme of the present invention: in described (3), spiral multistage oil press Pressing Number is 4～6 grades, row
The grouts thickness gone out is 0.5～3mm, and the temperature of press chamber and pressing screw is 120～180 DEG C.
As the present invention further scheme: in described (4), multiple filtration is 2～4 layers, centrifuge is high speed centrifugation
Machine, heating-up temperature is 120～80 DEG C.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention obtains, by vibrosieve and pneumatic separator, the chilli seed that high-quality is full, fries roasting chilli seed with material frying machine, uses
Press apparatus squeezing chilli seed, the chilli seed crude oil that squeezing obtains capsicum seed oil after refine obtains refine.The present invention carries
Taking technique route is short, and energy resource consumption is few, and extraction efficiency is high, capsaicin extraction rate reached more than 90%, capsicum seed oil extraction rate reached
More than 95%, expressing process farthest remains the local flavor of product and various nutrient substance, and product is limpid bright, thick flavor
Strongly fragrant, also rich in unsaturated fatty acid, vitamin E and several mineral materials, no solvent residue in addition to containing capsaicin, meet existing
For people's requirement to green health.
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,
Obviously, 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
Capsaicin extraction step in chilli seed:
(1) pretreatment
Choose Capsicum frutescens var chilli seed 100kg, remove the Fructus Capsici skin and other impurity contained in chilli seed, then warp by vibrosieve
Crossing pneumatic separator, remove shrivelled and mouldy chilli seed, obtain the chilli seed 72kg that high-quality is full, the chilli seed after screening is through surveying
Determining capsaicin content is 0.22% average oil content 19.7%；
(2) roasting is fried
Joining in material frying machine by the Capsicum frutescens var chilli seed after screening, stir-fry under the conditions of 130 DEG C 80min, until Fructus Capsici
Till seed turns yellow and gives out chilli seed distinctive giving off a strong fragrance taste, now have penetrating odor and produce, smoke abatement need to be done and process；
(3) squeezing
After stir-fry being roasted, Capsicum frutescens var chilli seed joins in spiral 4 grades of oil presses, regulates inlet amount, adjusting lock nut
The grouts thickness making discharge is 1mm, and regulation temperature control makes press chamber and pressing screw be maintained at 120～180 DEG C, obtains 15.3kg peppery after squeezing
Green pepper seed crude oil；
(4) refine
Chilli seed crude oil squeezing obtained removes major part solid impurity by 2～4 layers of sieves, then uses high speed centrifugation
Machine centrifugal segregation residual impurity, then be heated to 150 DEG C and go to eliminate the unusual smell and a small amount of moisture, filter i.e. after it is cooled to room temperature
Capsicum seed oil after available 13.6kg refine, this capsicum seed oil capsaicin content 1.05% after measured, capsaicin extraction ratio is
90.15%, capsicum seed oil extraction ratio is 95.9%.
Embodiment 2
Capsaicin extraction step in chilli seed:
(1) pretreatment
Choose Capsicum frutescens var chilli seed 200kg, remove the Fructus Capsici skin and other impurity contained in chilli seed, then warp by vibrosieve
Cross pneumatic separator, remove shrivelled and mouldy chilli seed, obtain the chilli seed 151kg that high-quality is full, the chilli seed warp after screening
Measuring capsaicin content is 0.21% average oil content 19.5%；
(2) roasting is fried
Joining in material frying machine by the Capsicum frutescens var chilli seed after screening, stir-fry under the conditions of 150 DEG C 60min, until Fructus Capsici
Till seed turns yellow and gives out chilli seed distinctive giving off a strong fragrance taste, now have penetrating odor and produce, smoke abatement need to be done and process；
(3) squeezing
After stir-fry being roasted, Capsicum frutescens var chilli seed joins in spiral 5 grades of oil presses, regulates inlet amount, adjusting lock nut
The grouts thickness making discharge is 2mm, and regulation temperature control makes press chamber and pressing screw be maintained at 120～180 DEG C, obtains 30.2kg peppery after squeezing
Green pepper seed crude oil；
(4) refine
Chilli seed crude oil squeezing obtained removes major part solid impurity by 3 layers of sieves, then uses high speed centrifuge
Centrifugal segregation residual impurity, then be heated to 160 DEG C and go to eliminate the unusual smell and a small amount of moisture, filter after it is cooled to room temperature
Obtaining the capsicum seed oil after 28.3kg refine, this chilli seed has the capsaicin content 1.01%, capsaicin extraction ratio to be after measured
90.2%, capsicum seed oil extraction ratio is 96.1%.
Embodiment 3
Capsaicin extraction step in chilli seed:
(1) pretreatment
Choose Capsicum frutescens var chilli seed 500kg, remove the Fructus Capsici skin and other impurity contained in chilli seed, then warp by vibrosieve
Cross pneumatic separator, remove shrivelled and mouldy chilli seed, obtain the chilli seed 365kg that high-quality is full, the chilli seed warp after screening
Measuring capsaicin content is 0.21% average oil content 19.56%；
(2) roasting is fried
Being joined in batches in material frying machine by Capsicum frutescens var chilli seed after screening, stir-fry under the conditions of 160 DEG C 55min, directly
Turning yellow to chilli seed and giving out chilli seed distinctive giving off a strong fragrance taste, now have penetrating odor and produce, need to do at smoke abatement
Reason；
(3) squeezing
After stir-fry being roasted, Capsicum frutescens var chilli seed joins in spiral 6 grades of oil presses, regulates inlet amount, adjusting lock nut
The grouts thickness making discharge is 2.5mm, and regulation temperature control makes press chamber and pressing screw be maintained at 120～180 DEG C, obtains 75.3kg after squeezing
Chilli seed crude oil；
(4) refine
Chilli seed crude oil squeezing obtained removes major part solid impurity by 3 layers of sieves, then uses high speed centrifuge
Centrifugal segregation residual impurity, then be heated to 170 DEG C and go to eliminate the unusual smell and a small amount of moisture, filter after it is cooled to room temperature
Obtaining the capsicum seed oil after 71.4kg refine, this chilli seed has the capsaicin content 0.97%, capsaicin extraction ratio to be after measured
90.3%, capsicum seed oil extraction ratio is 96.3%.
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, Er Qie
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 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 (3)
1. one kind is extracted the method for capsaicin in chilli seed, it is characterised in that specifically comprise the following steps that
(1) pretreatment
Choose the chilli seed rich in Capsaicin, remove the Fructus Capsici skin and impurity contained in chilli seed by vibrosieve, then set through selecting crude drugs with winnower
Standby, remove 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 chilli seed
Till turning yellow and giving out chilli seed distinctive giving off a strong fragrance taste；
(3) squeezing
Chilli seed after frying roasting joins in spiral multistage oil press, regulates inlet amount, and adjusting lock nut controls row
The grouts thickness removed, regulation temperature control makes press chamber and pressing screw squeeze within the temperature range of being maintained at setting；
(4) refine
The capsicum seed oil that squeezing obtains contains substantial amounts of granulated slag, removes solid impurity by multiple filtration sieve；Go with centrifuge again
Except residual impurity；Finally, by adding heat abstraction abnormal flavour therein and moisture, after it is cooled to room temperature, refilter i.e. available essence
Capsicum seed oil after refining.
Capsaicin new method for extracting in chilli seed the most according to claim 1, it is characterised in that in described (3), spirally
Multistage oil press Pressing Number is 4～6 grades, and the grouts thickness of discharge is 0.5～3mm, the temperature of press chamber and pressing screw be 120～
180℃。
Capsaicin new method for extracting in chilli seed the most according to claim 1, it is characterised in that multilamellar mistake in described (4)
Filter is 2～4 layers, and centrifuge is high speed centrifuge, and heating-up temperature is 120～80 DEG C.
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| CN201610524308.5A CN106085588A (en) | 2016-07-06 | 2016-07-06 | A kind of extract the method for capsaicin in chilli seed |
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| CN201610524308.5A CN106085588A (en) | 2016-07-06 | 2016-07-06 | A kind of extract the method for capsaicin in chilli seed |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177414A (en) * | 2017-07-14 | 2017-09-19 | 云南宏绿辣素有限公司 | A kind of method that spiral oil press produces Zanthoxylum essential oil |
| CN107307248A (en) * | 2017-06-08 | 2017-11-03 | 中北大学 | A kind of purple perilla albumen nanometer beverage and preparation method thereof |
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|---|---|---|---|---|
| CN1107508A (en) * | 1994-10-08 | 1995-08-30 | 周兆彦 | Pure red pepper oil and its preparing process |
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| CN103525539A (en) * | 2013-10-11 | 2014-01-22 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN103881806A (en) * | 2014-04-16 | 2014-06-25 | 襄汾县晋润食品有限公司 | Method for extruding oil from chilli seeds |
| CN104804860A (en) * | 2015-04-02 | 2015-07-29 | 新疆冠农果茸集团股份有限公司 | Manufacturing method for capsicum seed oil |
-
2016
- 2016-07-06 CN CN201610524308.5A patent/CN106085588A/en active Pending
Patent Citations (5)
| 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 |
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
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| CN104804860A (en) * | 2015-04-02 | 2015-07-29 | 新疆冠农果茸集团股份有限公司 | Manufacturing method for capsicum seed oil |
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