CN106722747A - A kind of production method that edible amino acid primary liquid is extracted from chilli seed - Google Patents
A kind of production method that edible amino acid primary liquid is extracted from chilli seed Download PDFInfo
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- CN106722747A CN106722747A CN201611192552.2A CN201611192552A CN106722747A CN 106722747 A CN106722747 A CN 106722747A CN 201611192552 A CN201611192552 A CN 201611192552A CN 106722747 A CN106722747 A CN 106722747A
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- amino acid
- chilli seed
- primary liquid
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Abstract
The present invention discloses a kind of production method that edible amino acid primary liquid is extracted from chilli seed, and the method step is as follows：（1）It is 1 first to press solid-liquid ratio:1, chilli seed water is boiled 0.5~1 hour, it is subsequently cooled to less than 60 DEG C；（2）Stirring is lower to add the sulfuric acid that concentration is 93wt%, after acid adding is finished, heat, the hydrolysis 7 hours at 107~108 DEG C, and sulfuric acid is with the weight ratio of chilli seed（0.85~0.9）:1；（3）After hydrolysis is finished, less than 60 DEG C are cooled to, add calcium carbonate to pH value to reach 3.5, filtering obtains edible amino acid primary liquid.The inventive method is simple to operate, safe and reliable, substantially increases the economic benefit and use value of chilli seed.
Description
Technical field
The present invention relates to a kind of production method that edible amino acid primary liquid is extracted from chilli seed.
Background technology
There is abundant pepper resource in China, is the conventional vegetables of people's diet and flavouring.Chilli seed total amino acid contains
Amount is close with cherry, walnut and huge peak seed total amino acid content higher than ginkgo, the amino acid content of gooseberry seed.In capsicum
In the amino acid composition of seed, its content of glutamic acid is higher, and secondly, it is aspartic acid to be, histidine, glutamic acid strengthens as local flavor
Tasty agents, can be used to strengthen the taste of drink and food, can not only strengthen flavour of food products, have preservation to animal food,
Aspartic acid it be also a kind of fresh saline taste amino acid（Threshold value is big compared with glutamic acid）, its content is only second to glutamic acid, it is seen that chilli seed
In fruits and vegetables seed, amino acid content enriches, and Fresh ear field content is higher, has higher to enhancing capsicum converted products local flavor
Use value.Existing capsicum deep processing enterprise is general to extract based on chilli oil, capsicum paper pigment, extracts the edible ammonia in capsicum
Base acid, is conducive to the comprehensive utilization of pepper resource, improves capsicum product added value, promotes industry sustainable development.
The content of the invention
A kind of production method that edible amino acid primary liquid is extracted from chilli seed of the purpose of the present invention.
In order to solve the above-mentioned technical problem, the invention provides following technical scheme：
A kind of production method that edible amino acid primary liquid is extracted from chilli seed, it is characterised in that step is as follows：
（1）It is 1 first to press solid-liquid ratio:1, chilli seed water is boiled 0.5~1 hour, it is subsequently cooled to less than 60 DEG C；
（2）Stirring is lower to add the sulfuric acid that concentration is 93wt%, after acid adding is finished, heating, and hydrolysis 7 is small at 107~108 DEG C
When, sulfuric acid is with the weight ratio of chilli seed（0.85~0.9）:1；
（3）After hydrolysis is finished, less than 60 DEG C are cooled to, add calcium carbonate to pH value to reach 3.5, filtering obtains edible amino acid
Stoste.
The inventive method recovery rate is high, simple to operate, safe and reliable, substantially increases the economic benefit of chilli seed and uses
Value.
Specific embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
Added water 400 kilograms to retort first, be subsequently adding 400 kilograms of chilli seeds, then heat up stirring, temperature rises to 100 DEG C
When keep 30 minutes, when then naturally cooling to 60 DEG C, start stirring, add 350 kilograms of sulfuric acid（93wt%）, acid adding finishes
Afterwards, temperature of charge in tank is risen to 108 DEG C, starts timing, hydrolysis time 7 hours,（Temperature of charge must be protected in 7 hours inner canisters
Hold at 107-108 DEG C, will otherwise influence the earning rate of amino acid）.After the completion of hydrolysis, lowered the temperature from the double wall of tank with water,
Temperature of charge in tank is down to 60 DEG C, precipitated calcium carbonate is initially added into, tune pH value is carried out, when pH value is transferred to 3.5, then by material
Release, filtered into centrifuge, the amino acid primary liquid after filtering, the heated 80 DEG C rear packagings that sterilized are obtained final product edible multiple
Close amino acid finished product.
Check the edible compound amino acid finished product to contain 17 kinds of aminoacid ingredients through relevant department, be shown in Table：
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, although
The present invention is described in detail with reference to the foregoing embodiments, for a person skilled in the art, it still can be right
Technical scheme described in foregoing embodiments is modified, or carries out equivalent to which part technical characteristic.It is all
Within the spirit and principles in the present invention, any modification, equivalent substitution and improvements made etc. should be included in protection of the invention
Within the scope of.
Claims (1)
1. it is a kind of that the production method for eating amino acid primary liquid is extracted from chilli seed, it is characterised in that step is as follows：
（1）It is 1 first to press solid-liquid ratio:1, chilli seed water is boiled 0.5~1 hour, it is subsequently cooled to less than 60 DEG C；
（2）Stirring is lower to add the sulfuric acid that concentration is 93wt%, after acid adding is finished, heating, and hydrolysis 7 is small at 107~108 DEG C
When, sulfuric acid is with the weight ratio of chilli seed（0.85~0.9）:1；
（3）After hydrolysis is finished, less than 60 DEG C are cooled to, add calcium carbonate to pH value to reach 3.5, filtering obtains edible amino acid
Stoste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611192552.2A CN106722747A (en) | 2016-12-21 | 2016-12-21 | A kind of production method that edible amino acid primary liquid is extracted from chilli seed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611192552.2A CN106722747A (en) | 2016-12-21 | 2016-12-21 | A kind of production method that edible amino acid primary liquid is extracted from chilli seed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722747A true CN106722747A (en) | 2017-05-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611192552.2A Pending CN106722747A (en) | 2016-12-21 | 2016-12-21 | A kind of production method that edible amino acid primary liquid is extracted from chilli seed |
Country Status (1)
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| CN (1) | CN106722747A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1379019A (en) * | 2002-04-25 | 2002-11-13 | 丁奕翔 | Composite vegetative amino acid and its preparing process |
| CN1392134A (en) * | 2001-06-15 | 2003-01-22 | 史强 | Process for producing refined plant composite amino acid |
| CN102492543A (en) * | 2011-12-02 | 2012-06-13 | 吉林省金塔实业（集团）股份有限公司 | Production technique of capsicum seed oil |
| CN105132506A (en) * | 2015-09-28 | 2015-12-09 | 昆明理工大学 | Preparation method of chili seed antibacterial peptide |
-
2016
- 2016-12-21 CN CN201611192552.2A patent/CN106722747A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1392134A (en) * | 2001-06-15 | 2003-01-22 | 史强 | Process for producing refined plant composite amino acid |
| CN1379019A (en) * | 2002-04-25 | 2002-11-13 | 丁奕翔 | Composite vegetative amino acid and its preparing process |
| CN102492543A (en) * | 2011-12-02 | 2012-06-13 | 吉林省金塔实业（集团）股份有限公司 | Production technique of capsicum seed oil |
| CN105132506A (en) * | 2015-09-28 | 2015-12-09 | 昆明理工大学 | Preparation method of chili seed antibacterial peptide |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |