CN108967994A - A kind of preparation method of pepper flavor substance - Google Patents

A kind of preparation method of pepper flavor substance Download PDF

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Publication number
CN108967994A
CN108967994A CN201811159892.4A CN201811159892A CN108967994A CN 108967994 A CN108967994 A CN 108967994A CN 201811159892 A CN201811159892 A CN 201811159892A CN 108967994 A CN108967994 A CN 108967994A
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pepper
flavor substance
extraction
preparation
microwave
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CN108967994B (en
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吴桂苹
谷风林
朱红英
宗迎
谭乐和
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Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences
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Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/115Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to technical field of plant extraction, specifically the method to extract pepper flavor substance as primary raw material with fringe pepper fresh fruit.Whole fringe pepper fresh fruit is beaten by the present invention, extracts pepper volatile flavor substance with distilling with water method, the pepper slurry after extraction is carried out Ultrasonic-microwave synergistic extraction by solvent of ethyl alcohol, extract liquor is concentrated, drying obtains not performance property flavor substance.The method achieve the complete extractions to pepper flavor substance, hence it is evident that improves the yield of pepper flavor substance, gained pepper flavor substance is rich in nutriments such as polyphenol, piperines.This method is extracted using pepper fresh fruit as raw material, reduces the process that pepper is processed as pepper powder, hence it is evident that is reduced production cost, is simultaneously effective avoided adverse effect of the pepper powder processing program to environment in traditional handicraft.Remaining pepper slurry is alternatively arranged as the raw material of pepper sauce after extraction, is sufficiently used pepper resource, may advantageously facilitate pepper industrial upgrading.

Description

A kind of preparation method of pepper flavor substance
Technical field
The present invention relates to technical field of plant extraction more particularly to a kind of preparation methods of pepper flavor substance.
Background technique
Pepper (Piper nigrum L.) is Piperaceae, Piper perennial evergreen liana, and pepper originates in India In the tropical rain forest of the western Ghats in West Coast, had cultivation before 2000, is the important spice crop in the world, medicine food It is homologous.Chinese medicine thinks pepper acrid flavour, property heat, nontoxic, energy warming spleen and stomach for dispelling cold, promoting qi circulation and relieving pain, do not disappear suitable for middle burnt cold Sheng, place food, Coldness and pain in the epigastrium, gastric disorder causing nausea vomiting, diarrhea diarrhea etc..Pepper can be used as peptic, antipyretic and tunica mucosa bronchiorum in medical industries Stimulant etc. can treat indigestion, cold phlegm, cough, enteritis, bronchitis, flu and rheumatism etc., in addition, in food work Preservative is also served as in industry.The seed of pepper contain volatile oil, piperine, crude fat, crude protein, lignanoids, alkaloids, Flavonoids, aromatic compound and amides compound etc..Wherein, ratified by Ministry of Health of the People's Republic of China within piperine 2004 For food additives, emphasis has epilepsy, gastric ulcer, atherosclerosis, depression, immune, brain function etc. significant auxiliary Help treatment and adjustment effect.Recent studies indicate that pepper is in analgesia, calmness, anti-inflammatory, anticonvulsion, antibacterial, desinsection, anticancer Etc. various aspects all have activity, also can be widely used to after bioengineering is transformed modern pharmaceutical, smoking cessation, drug rehabilitation and military affairs etc. neck Domain, purposes is wide, economic value is high.
Pepper flavor substance includes volatile flavor substance (based on volatile oil) and fixedness flavor substance (with pepper Based on spicy substance), volatile flavor substance can be extracted by steam distillation, and fixedness flavor substance is mainly logical It crosses solvent extraction to extract the ingredients such as color in pepper, gained extract liquor is by filtering, removing solvent, drying Etc. techniques form.Water, ether or the ethanol extract of pepper, which have, kills tapeworm, deodorization, anti-corrosion and antioxidation.
Currently, the method for extracting pepper flavor substance both at home and abroad has solvent extraction method, soxhlet extraction methods, microwave method, ultrasound Wave method and supercritical methanol technology etc..Wherein retaining preferable method to fragrance in pepper and taste composition is supercritical methanol technology, and this method Have limitation: piperine causes extraction process many and diverse in its Extracting temperature mass crystallization, and extraction cost is high.In contrast, The extract by solvents process that field-effect accelerates seems quick with conveniently, is particularly conducive to the black pepper of high polarity and high level The extraction of taste composition separates.
But the preparation of existing pepper flavor substance, be in advance by pepper all using black pepper or white pepper powder as raw material It could be used to extract after fresh fruit, decortication and drying and crushing, lead to high production cost and the wasting of resources, moreover, by an above-mentioned system Column processing, the original Polyphenols isoreactivity substance basic loss of pepper fresh fruit, is unable to get and makes full use of.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of preparation methods of pepper flavor substance.It is provided by the invention Preparation method realizes the complete extraction to pepper flavor substance, and pepper fixedness flavor substance yield is high, Hu therein Green pepper alkali content is also higher, and flavor substance pungent obtained is sufficient, fragranced is denseer, and quality is more preferable.It is carried out by raw material of pepper fresh fruit It extracts, greatly reduces production cost.
In order to achieve the object of the present invention, the present invention adopts the following technical scheme:
The present invention provides a kind of preparation method of pepper flavor substance, includes the following steps:
Step 1: taking pepper fresh fruit to add water mashing that pepper slurry is made, extracted through steam distillation, obtain grease and water slurry Liquid;
Step 2: take the aqueous slurry of step 1, ethanol water be added and mixes, through Ultrasonic-microwave synergistic extraction, concentration, It is dry, obtain paste;
Step 3: paste described in grease described in collection step 1 and step 2 obtains pepper flavor substance.
The present invention extracts pepper flavor substance by raw material of pepper fresh fruit, assists in conjunction with steam distillation, ultrasonic-microwave Same extraction has carried out complete extraction to pepper flavor substance, and has significantly improved the yield of pepper flavor substance, gained pepper Flavor substance is rich in volatile and non-volatile nutriment.Wherein, in gained pepper flavor substance, grease is mainly 3- The volatiles flavor substance such as carene, limonene, carypohyllene, paste are mainly that polyphenols and piperine etc. are non-volatile Flavor substance.
In certain embodiments, steam distillation extracts and collects volatile flavor substance using collector in step 1, Collector is glass material, not only water vapour is facilitated to pass through, but also can collect the volatile flavor substance condensed out.Condenser pipe need to lead to Enter condensate liquid, so that condenser pipe temperature is maintained at 0~8 DEG C of convenience and cool down volatile flavor substance in time.Used vessel are Heat resistant glass, junction are ground, and vaseline is coated before use and keeps entire distillation process sealing, prevents Flavor volatiles Matter loss.Distillation time is to start timing after pepper slurry boils, and the oily volatile flavor substance total content being collected into no longer increases It adds as stopping.Centrifugation removes the moisture in distilled pepper slurry, and parameter of noncentricity is 3000~5000rpm, is centrifuged 3~8min.It waves The preservation of hair property flavor substance is preferably sealed in 4 DEG C or less refrigerators, prevents from volatilizing.
Step 1 of the present invention first prepares pepper slurry, is then extracted using steam distillation.In some specific embodiment parties In case, pepper slurry the preparation method comprises the following steps: choose no disease and pests harm band fringe pepper fresh fruit be raw material, according to feed liquid mass ratio be 1: Water is added in 1~2 ratio, is ground with fiberizer, and pepper slurry is made.Wherein, fresh with the pepper that fringe pepper fresh fruit is reservation carpopodium Fruit.
In some embodiments, the condition that steam distillation extracts are as follows: water is added in pepper slurry, heating is boiled, and is steamed Evaporate 3~4h of extraction.In some embodiments, the mass ratio of pepper slurry and water is 1:3~6.
Step 1 of the present invention obtains volatile grease and nonvolatile water after extracting to pepper pulp-water steam distillation respectively Slurries.Step 2 of the present invention carries out Ultrasonic-microwave synergistic extraction to the aqueous slurry.
In some embodiments, in Ultrasonic-microwave synergistic extraction described in step 2, the power of ultrasonic wave is 50W, frequency Rate is 25~35KHz;Microwave power be 550~700W, microwave frequency be 2500~3500MHz, extraction time be 15~ 30min, extraction temperature are 60~80 DEG C.In certain embodiments, in Ultrasonic-microwave synergistic extraction described in step 2, surpass The power of sound wave is 50W, frequency 28KHz;Microwave power is 550, and microwave frequency is that 3000MHz extraction time is 20min, extraction Taking temperature is 70 DEG C.
In some embodiments, the mass ratio of pepper fresh fruit described in step 1 and water is 1:4~10.Some specific In embodiment, the mass ratio of pepper fresh fruit described in step 1 and water is 1:6.In certain embodiments, described in step 1 The mass ratio of pepper fresh fruit and water is 1:8.
In some embodiments, the volume fraction of ethyl alcohol is 70~95% in ethanol water described in step 2.Some In specific embodiment, the volume fraction of ethyl alcohol is 95% in ethanol water described in step 2.
In some embodiments, described in step 2 concentration be specially vacuum degree be 0.1~0.9MPa, temperature be 35~ 10~70min is concentrated under conditions of 60 DEG C.In certain embodiments, it is 0.3 that concentration described in step 2, which is specially in vacuum degree, 20~40min is concentrated under conditions of being 40~50 DEG C in~0.5MPa, temperature.
The present invention also provides the pepper flavor substances that above-mentioned method is prepared.
The present invention extracts pepper flavor substance by raw material of pepper fresh fruit, assists in conjunction with steam distillation, ultrasonic-microwave Same extraction has carried out complete extraction to pepper flavor substance, and has significantly improved the yield of pepper flavor substance, gained pepper Flavor substance pungent foot, fragranced are denseer, and quality is more preferable.Meanwhile being extracted using pepper fresh fruit as raw material, reduce pepper Manufacturing procedure greatly reduces production cost.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below There is attached drawing needed in technical description to be briefly described.
Fig. 1 is the total ion current figure of volatile flavor substance in 1 pepper flavor substance of the embodiment of the present invention;
Fig. 2 is the total ion current figure of volatile flavor substance in 1 pepper flavor substance of comparative example.
Specific embodiment
The invention discloses a kind of preparation method of pepper flavor substance, those skilled in the art can be used for reference in this paper Hold, is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to those skilled in the art For be it will be apparent that they are considered as being included in the present invention.Method and application of the invention, which has passed through, preferably to be implemented Example is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to method described herein and Using being modified or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
To the explanation of the disclosed embodiments, enable those skilled in the art to implement or use the present invention.To this A variety of modifications of a little embodiments will be readily apparent to those skilled in the art, as defined herein general Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, the present invention will not It can be intended to be limited to the embodiments shown herein, and be to fit to consistent with the principles and novel features disclosed in this article Widest scope.
The test material that the present invention uses is all common commercially available product, can all be bought in market.
Below with reference to embodiment, the present invention is further explained:
Embodiment 1
Raw material: 10 parts of fringe pepper fresh fruit of band, 60 parts of deionized water, 95% 350 parts of edible alcohol.
Preparation method:
(1) preparation pepper slurry: selecting no disease and pests harm band fringe pepper fresh fruit is raw material, and has part colours to become yellow in fresh fruit Color takes 10 portions of pepper fresh fruits to add 10 parts of deionized waters, with paste mill grinding, makes in its slurries without obvious particle or stalk fringe;
(2) steam distillation: 50 parts of water are added in 10 parts of pepper slurries, heating is boiled, upper reception storage and condenser pipe, even It meets place and keeps sealing;After distilling 3h, oily pepper flavor substance is collected, and remove moisture with anhydrous sodium sulfate, obtain grease And aqueous slurry, wherein the pepper flavor substance of grease is sealed with Brown Glass Brown glass bottles and jars only.
(3) pepper aqueous slurry is collected, 10 DEG C of centrifugation 5min remove most of moisture at 4000rpm;In step (2) from 350 part of 95% edible alcohol is added in aqueous slurry after the heart;
(4) Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/28KHz, microwave power: 550W, Microwave Frequency Rate: 3000MHz, extraction time 20min, extraction temperature are 70 DEG C;
(5) it filters, using vacuum filtration, quickly the naked eyes visible such as filtering pepper powder, filter sizes are less than 0.15mm, receive Collect filtrate;
(6) solvent is removed, solvent is removed using vacuum and low temperature spin concentration, vacuum degree control is in 0.05MPa, temperature control At 40 DEG C;
(7) dry, vacuum drying, in 0.08MPa, temperature is controlled at 50 DEG C vacuum degree control, obtains pepper medicinal extract;
(8) step pepper grease and pepper medicinal extract are collected, 1.6 parts of pepper flavor substances are obtained.
Embodiment 2
Raw material: 10 parts of fringe pepper fresh fruit of band, 80 parts of deionized water, 95% 500 parts of edible alcohol.
Preparation method:
(1) preparation pepper slurry: selecting no disease and pests harm band fringe pepper fresh fruit is raw material, and has part colours to become yellow in fresh fruit Color takes 10 portions of pepper fresh fruits to add 20 parts of deionized waters, with paste mill grinding, makes in its slurries without obvious particle or stalk fringe;
(2) steam distillation: 60 parts of water are added in 10 parts of pepper slurries, heating is boiled, upper reception storage and condenser pipe, even It meets place and keeps sealing;After distilling 4h, oily pepper flavor substance is collected, and remove moisture with anhydrous sodium sulfate, obtain grease And aqueous slurry, wherein the pepper flavor substance of grease is sealed with Brown Glass Brown glass bottles and jars only.
(3) pepper aqueous slurry is collected, 10 DEG C of centrifugation 3min remove most of moisture at 5000rpm;In step (2) from 500 part of 95% edible alcohol is added in aqueous slurry after the heart;
(4) Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/30KHz, microwave power: 600W, Microwave Frequency Rate: 2500MHz, synergic solvent extraction 30min;
(5) it filters, using vacuum filtration, quickly the naked eyes visible such as filtering pepper powder, filter sizes are less than 0.15mm, receive Collect filtrate;
(6) solvent is removed, solvent is removed using vacuum and low temperature spin concentration, vacuum degree control is in 0.05MPa, temperature control At 45 DEG C;
(7) dry, vacuum drying, in 0.08MPa, temperature is controlled at 50 DEG C vacuum degree control, obtains pepper medicinal extract;
(8) step pepper grease and pepper medicinal extract are collected, 1.6 parts of pepper flavor substances are obtained.
Comparative example 1
This comparative example extracts pepper flavor substance using pepper dry fruit, the preparation method comprises the following steps:
(1) band fringe pepper fresh fruit, is dried to water content less than 12%, obtains pepper dry fruit, pepper dry fruit is pulverized and sieved, grain Degree reaches 40 mesh, obtains pepper powder;
(2) 10 portions of pepper powders, 500 parts of deionized water distilling with water 4h are taken, collect oily pepper flavor substance, and use nothing Aqueous sodium persulfate removes moisture, obtains grease and aqueous slurry, wherein the pepper flavor substance of grease is sealed with Brown Glass Brown glass bottles and jars only It saves.
(3) pepper aqueous slurry is collected, 10 DEG C of centrifugation 5min remove most of moisture at 4000rpm;In step (2) from 350 part of 95% edible alcohol is added in aqueous slurry after the heart;
(4) Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/40KHz, microwave power: 300W, Microwave Frequency Rate: 2450MHz, synergic solvent extraction 10min.
Other steps are the same as embodiment 1.
Comparative example 2
Raw material: 10 parts of fringe pepper fresh fruit of band, 60 parts of deionized water, 95% 350 parts of edible alcohol.
The step of preparation method (4), is different from embodiment 1, and other conditions are identical;
Wherein, step (4): Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/40KHz, microwave power: 300W, microwave frequency: 2450MHz, synergic solvent extraction 20min.
The detection and analysis of volatile flavor substance in 3 pepper flavor substance of embodiment
GCMS detection and analysis are carried out to pepper flavor substance sample made from embodiment 1 and comparative example 1, Fig. 1 is embodiment 1 The total ion current figure of pepper flavor substance, Fig. 2 are the total ion current figure of pepper flavor substance made from comparative example 1, and sample is determined Amount analysis the results are shown in Table 1.
The relative amount (%) of flavor substance in the different pepper samples of table 1
By the result of Fig. 1~2 it is found that the abundance response of sample reaches 8 × 10 in Fig. 17, the abundance response of Fig. 2 sample Value is 1.4 × 107, meanwhile, the quantity of Fig. 1 chromatographic peak is significantly larger than the chromatographic peak quantity of Fig. 2.Wherein, response is higher, peak face Product is bigger, and the relative percentage content of flavor substance is bigger;Chromatographic peak quantity is more, illustrates that the quantity of aroma compound is more. In conjunction with the result of Fig. 1~2 and table 1 it is found that volatile flavor substance in pepper flavor substance made from the embodiment of the present invention 1 Type and content be significantly better than that comparative example 1.
Influence of 4 Different Extraction Method of embodiment to the content of fixedness flavor substance
The present embodiment compares fixedness flavor substance in the pepper flavor substance that following several extracting methods obtain The content of total polyphenols and piperine, the results are shown in Table 2 in yield and fixedness flavor substance, and compare mentioning for several method Cost is taken, the results are shown in Table 3.
Water bath reflux method: 10 parts of pepper samples are filled with flask, and 100 parts of volume ratios are added and extract for 95% ethyl alcohol, Solution boiling is kept in 85 DEG C of water-bath, connects condenser pipe on flask, coolant liquid is inscribed in condenser pipe, conveys by coolant circulation pump cold But liquid, be allowed to cool liquid boiling solution generation steam through condensing tube condensation into flask, repeatedly, refluxing extraction 3h, most The solution of whole refluxing extraction finally by vacuum drying, obtains fixedness through Rotary Evaporators concentration and recycling design, concentrate Flavor substance.
Microwave loss mechanisms: 10 parts of pepper samples are filled with flask, and 100 parts of volume ratios are added as the extraction of 95% ethyl alcohol, microwave Power 300W makes its solution temperature be maintained at 80~90 DEG C, and condenser pipe is connect on flask, and condenser pipe is inscribed coolant liquid, passes through cooling Circulating pump convey coolant liquid, be allowed to cool liquid boiling solution generation steam through condensing tube condensation into flask, it is repeatedly, micro- Wave extracts 0.5h, and the solution finally extracted finally by vacuum drying, is obtained through Rotary Evaporators concentration and recycling design, concentrate Fixedness flavor substance.
Ultrasonic extraction: 10 parts of pepper samples are filled with flask, and 100 parts of volume ratios are added and extract for 95% ethyl alcohol, Ultrasonic wave extraction is used in 30 DEG C of water-bath, connects condenser pipe on flask, condenser pipe is inscribed coolant liquid, conveys by coolant circulation pump Coolant liquid, be allowed to cool liquid boiling solution generation steam through condensing tube condensation into flask, repeatedly, ultrasonic wave extraction 0.5h, the solution finally extracted finally by vacuum drying, obtain non-volatile through Rotary Evaporators concentration and recycling design, concentrate Property flavor substance.
Through detecting, the content of fixedness flavor substance is shown in Table 2.
Influence of 2 Different Extraction Method of table to the content of fixedness flavor substance
3 extraction time of table, cost comparison result
The above results show that extracting method pepper flavor substance yield of the present invention is apparently higher than water bath reflux method, microwave The method of extraction method, ultrasonic extraction and comparative example 1~2, and the content of gained fixedness flavor substance also obviously compared with It is high.Meanwhile other methods are compared, raw material is few, power consumption is low, uses needed for extracting method acquisition 100g pepper flavor substance of the present invention When it is shorter.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered It is considered as protection scope of the present invention.

Claims (8)

1. a kind of preparation method of pepper flavor substance, which comprises the steps of:
Step 1: taking pepper fresh fruit that water is added to be beaten, pepper slurry is made, is extracted through steam distillation and obtains grease and aqueous slurry;
Step 2: it takes the aqueous slurry of step 1, ethanol water is added and mixes, through Ultrasonic-microwave synergistic extraction, concentration, drying, Obtain paste;
Step 3: paste described in grease described in collection step 1 and step 2 obtains pepper flavor substance.
2. extracting method according to claim 1, which is characterized in that in the Ultrasonic-microwave synergistic extraction, ultrasonic wave Power be 50W, frequency be 25~35KHz;Microwave power is 550~700W, and microwave frequency is 2500~3500MHz, extraction Time is 15~30min, and extraction temperature is 60~80 DEG C.
3. extracting method according to claim 1, which is characterized in that in Ultrasonic-microwave synergistic extraction described in step 2, The power of ultrasonic wave is 50W, frequency 28KHz;Microwave power is 550W, microwave frequency 3000MHz, and extraction time is 20min, extraction temperature are 70 DEG C.
4. preparation method according to claim 1, which is characterized in that the mass ratio of pepper fresh fruit described in step 1 and water For 1:4~10.
5. the preparation method according to claim 4, which is characterized in that the mass ratio of pepper fresh fruit described in step 1 and water For 1:6.
6. preparation method according to claim 1, which is characterized in that the volume of ethyl alcohol in ethanol water described in step 2 Score is 70%~95%.
7. preparation method according to claim 1, which is characterized in that it is 0.1 that concentration described in step 2, which is specially in vacuum degree, 10~70min is concentrated under conditions of being 35~60 DEG C in~0.9MPa, temperature.
8. the pepper flavor substance that the described in any item preparation methods of claim 1~7 are prepared.
CN201811159892.4A 2018-09-30 2018-09-30 Preparation method of pepper flavor substance Active CN108967994B (en)

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Publication number Priority date Publication date Assignee Title
CN109965244A (en) * 2019-05-14 2019-07-05 翟泰山 A kind of preparation method and products obtained therefrom of pepper snack food
CN112782330A (en) * 2020-12-28 2021-05-11 浙江绿晶生物科技股份有限公司 Method for extracting hovenia dulcis thunb flavor substance

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109965244A (en) * 2019-05-14 2019-07-05 翟泰山 A kind of preparation method and products obtained therefrom of pepper snack food
CN109965244B (en) * 2019-05-14 2022-03-25 陈海明 Preparation method of pepper leisure food and obtained product
CN112782330A (en) * 2020-12-28 2021-05-11 浙江绿晶生物科技股份有限公司 Method for extracting hovenia dulcis thunb flavor substance
CN112782330B (en) * 2020-12-28 2022-11-22 浙江绿晶生物科技股份有限公司 Method for extracting hovenia dulcis thunb flavor substance

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