CN109430431A - A kind of preparation method of capsicum animal oil - Google Patents
A kind of preparation method of capsicum animal oil Download PDFInfo
- Publication number
- CN109430431A CN109430431A CN201811155146.8A CN201811155146A CN109430431A CN 109430431 A CN109430431 A CN 109430431A CN 201811155146 A CN201811155146 A CN 201811155146A CN 109430431 A CN109430431 A CN 109430431A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- animal oil
- pressure
- chilli
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
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- 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)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a kind of preparation method of capsicum animal oil, includes the following steps: that chilli is extremely contained water quality≤10% in 30~50 DEG C of dryings of temperature by (1), crushed 20~60 meshes, obtain chilli powder；(2) chilli powder and animal oil are added in pressure pan in the ratio of 1:5~7；Heating makes pressure reach 90-110KPa, maintains 10-20min；(3) pressure is down to room temperature, high pressure cover is opened, water vapour disperses, filtering, and filtrate is capsicum animal oil.The present invention refines capsicum animal oil under high-temperature high-pressure state, increases the solubility of Capsaicinoids, reduces the tanning time, also has relatively good removal effect to the raw green taste of capsicum itself.The peppery aromatic flavour of capsicum animal oil that method of the invention obtains, fragrant pure, nothing is charred taste, color azarin.
Description
Technical field
The present invention relates to a kind of preparation methods of capsicum animal oil, belong to flavouring preparation field.
Background technique
Capsicum is full of nutrition, and extensively, yield ranks first in the world for plantation throughout our country.Chilli is fresh capsicum by nature
The techniques such as sunning, artificial dehydration and the capsicum product produced, moisture content is low, and storage is convenient.Containing with battalion in chilli
The capsaicine for supporting healthcare function, has effects that antibacterial, antitumor, anti-inflammatory analgesic to digestive system, nervous system etc..
The process for making of chilli oil is had nothing in common with each other, and in general terms, the process of traditional fabrication chilli oil is to plant
Based on object oil, oil is heated to the tanning of 120 DEG C or more additions chilli, followed by Temperature fall extraction 12h or longer,
Capsicum oil product is obtained after filtering.The method preparation time is long, and color and pungent cannot be effectively controlled.
Summary of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of preparation method of capsicum animal oil.
Technical solution of the present invention is summarized as follows:
A kind of preparation method of capsicum animal oil, includes the following steps:
(1) chilli is extremely contained into water quality≤10% in 30~50 DEG C of dryings of temperature, crushed 20~60 meshes, obtains capsicum
Powder；
(2) chilli powder and animal oil are added in pressure pan in the ratio of 1:5~7；Heating, makes pressure reach 90-
110KPa maintains 10-20min；
(3) pressure is down to room temperature, high pressure cover is opened, water vapour disperses, filtering, and filtrate is capsicum animal oil.
Preferably, animal oil is one of butter, sheep oil and lard
Step (1) temperature is preferably 40 DEG C.
Step (2) pressure reaches 100KPa.
Advantages of the present invention:
The present invention refines capsicum animal oil under high-temperature high-pressure state, increases the solubility of Capsaicinoids, and reduction is endured
Also there is relatively good removal effect in time processed to the raw green taste of capsicum itself.The capsicum animal oil that method of the invention obtains is peppery
Aromatic flavour, fragrant pure, nothing is charred taste, color azarin.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below.The following examples are to make this field
Technical staff does not impose any restrictions the present invention it will be appreciated that the present invention.
Embodiment 1
A kind of preparation method of capsicum animal oil, includes the following steps:
(1) chilli is extremely contained into water quality=8% in 40 DEG C of dryings of temperature, crushed 40 meshes, obtains chilli powder；
(2) chilli powder and lard are added in pressure pan in the ratio of 1:6；Heating, makes pressure reach 100KPa, maintains
15min；
(3) pressure is down to room temperature, high pressure cover is opened, water vapour disperses, filtering, and filtrate is capsicum lard.
Capsaicin content is 2.195 μ g/mL.
Embodiment 2
A kind of preparation method of capsicum animal oil, includes the following steps:
(1) chilli is extremely contained into water quality=10% in 30 DEG C of dryings of temperature, crushed 20 meshes, obtains chilli powder；
(2) chilli powder and butter are added in pressure pan in the ratio of 1:5；Heating, makes pressure reach 90KPa, maintains
20min；
(3) pressure is down to room temperature, high pressure cover is opened, water vapour disperses, filtering, and filtrate is capsicum butter.
Capsaicin content is 2.134 μ g/mL.
Embodiment 3
A kind of preparation method of capsicum animal oil, includes the following steps:
(1) chilli is dry to water quality=9% is contained in temperature 50 C, it crushed 60 meshes, obtain chilli powder；
(2) chilli powder and animal oil are added in pressure pan in the ratio of 1:7；Heating, makes pressure reach 110KPa, maintains
10min；
(3) pressure is down to room temperature, high pressure cover is opened, water vapour disperses, filtering, and filtrate is capsicum animal oil.It is (dynamic
Object oil is the sheep oil and butter of mass ratio 1:1)
Capsaicin content is 3.815 μ g/mL.
The product color azarin of each embodiment preparation, strong fragrance ask 30 people respectively, are randomly divided into three groups, respectively
Example 1 group, 2 groups of embodiment and 3 groups of embodiment foretaste, as a result, example 1 group and 3 groups of embodiment, totally 20 people are happy to connect
By.Only 2 groups of embodiment in addition to 1 people, are willing to accept.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (4)
1. a kind of preparation method of capsicum animal oil, it is characterized in that including the following steps:
(1) chilli is extremely contained into water quality≤10% in 30~50 DEG C of dryings of temperature, crushed 20~60 meshes, obtains chilli powder
End；
(2) chilli powder and animal oil are added in pressure pan in the ratio of 1:5~7；Heating, makes pressure reach 90-110KPa, ties up
Hold 10-20min；
(3) pressure is down to room temperature, high pressure cover is opened, water vapour disperses, filtering, and filtrate is capsicum animal oil.
2. according to the method described in claim 1, it is characterized in that animal oil is one of butter, sheep oil and lard.
3. according to the method described in claim 1, it is characterized in that step (1) temperature is 40 DEG C.
4. according to the method described in claim 1, it is characterized in that step (2) pressure reaches 100KPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811155146.8A CN109430431A (en) | 2018-09-30 | 2018-09-30 | A kind of preparation method of capsicum animal oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811155146.8A CN109430431A (en) | 2018-09-30 | 2018-09-30 | A kind of preparation method of capsicum animal oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430431A true CN109430431A (en) | 2019-03-08 |
Family
ID=65546067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811155146.8A Pending CN109430431A (en) | 2018-09-30 | 2018-09-30 | A kind of preparation method of capsicum animal oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430431A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
-
2018
- 2018-09-30 CN CN201811155146.8A patent/CN109430431A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |