CN109874964B - Production method of decolorized chilli extract and decolorized chilli extract thereof - Google Patents
Production method of decolorized chilli extract and decolorized chilli extract thereof Download PDFInfo
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- CN109874964B CN109874964B CN201811612697.2A CN201811612697A CN109874964B CN 109874964 B CN109874964 B CN 109874964B CN 201811612697 A CN201811612697 A CN 201811612697A CN 109874964 B CN109874964 B CN 109874964B
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Abstract
The invention relates to a production method of decolorized chilli extract and the decolorized chilli extract, comprising the following steps: 1) Uniformly mixing the crude capsicum oleoresin with a water-in-oil emulsifier to obtain a modified material; 2) And adding an alcoholic solution and alkane into the modified material, fully stirring, standing for layering, taking an alcoholic solution layer, and concentrating to obtain the decolorized chilli extract. According to the invention, the water-in-oil emulsifier is added to change the solubility of the pigment, improve the solubility of the pigment in alkane, reduce the solubility of the pigment in an alcohol solution, and effectively remove the pigment to obtain the decolorized chilli extract. The method has the advantages of no harmful substance residue, simple steps and small using amount of organic solvent, and is beneficial to industrialized large-scale popularization and application.
Description
Technical Field
The invention relates to a production method of decolorized chilli extract, belonging to the plant extract processing industry.
Background
The "chilli extract" is a mixture containing both pigment and capsaicin and obtained by separating capsanthin from crude extract of chilli. The decolorized chilli extract is widely used in the field of fine food processing such as chicken feet, roasted eel slices, roasted squid shreds and the like and the field of cosmetics, medicine and the like, and the use range of the chilli extract is limited by the existence of pigment, so that the production method of the decolorized chilli extract is developed, and has great significance for expanding the application field, improving the product quality and increasing the added value of products.
The production methods of decolorized capsicum oleoresin reported at home and abroad comprise an adsorption method, a decolorizer method, a resin method, a molecular distillation method, a capsaicin complex method and the like, the process is complex, the requirements on equipment and operating conditions are high, and industrialization is not easy to realize.
Patent application with publication number CN 103351955B provides a production method of colorless chilli extract, which adopts hydrogen peroxide to decolor the crude chilli extract. The hydrogen peroxide in the method has residues in products, and the use of terminals is influenced.
Disclosure of Invention
The invention aims to provide a production method of decolorized chilli extract with high purity and good decolorization effect, which comprises the following steps:
1) Uniformly mixing the crude capsicum oleoresin with a water-in-oil emulsifier to obtain a modified material;
2) And adding an alcoholic solution and alkane into the modified material, fully stirring, standing for layering, taking an alcoholic solution layer, and concentrating to obtain the decolorized chilli extract.
The active ingredient having the spicy effect in the crude capsicum oleoresin is capsaicin, and the capsaicin contains phenolic hydroxyl and is easily dissolved in alcohol solution; the main component of the pigment is capsorubin, and the capsorubin has certain solubility in alcohol solution and alkane solution. According to the invention, the water-in-oil type emulsifying property is added into the crude capsicum oleoresin, and the water-in-oil type emulsifying agent and capsanthin have good compatibility, so that the mobility of capsanthin in an alcohol solution and alkane can be changed, the solubility of capsanthin in an alkane solution is increased, the solubility of capsanthin in an alcohol solution is reduced, and the properties of dissolving capsaicin in the alcohol solution and dissolving pigment in an alkane solvent are utilized to separate capsanthin and capsaicin, so that the decoloration effect is achieved.
Preferably, the water-in-oil emulsifier is one or two of span 80 and glycerol monooleate. The oil-soluble emulsifiers in the prior art are various, and the two emulsifiers can more effectively change the mobility of capsorubin and the solubility of capsorubin in an alcohol solution when being mixed with the capsorubin.
Preferably, in the process of mixing the crude capsicum oleoresin and the emulsifier, the mass ratio of the crude capsicum oleoresin to the emulsifier is 1:2 to 5.
Preferably, the temperature is 40-70 ℃ in the process of mixing the chilli extract crude product and the emulsifier.
The emulsifier is fully mixed with the pigment in the chilli extract crude product to change the surface performance of the chilli extract crude product, and the dosage ratio of the refined product to the emulsifier is 1:2 to 5, and the temperature is 40 to 70 ℃, which is more favorable for realizing the full function of the pigment and the emulsifier.
In the specific operation process, the chilli extract crude product and the emulsifier are fully mixed by stirring.
Preferably, the alcohol solution is 55-70% by volume of methanol and/or ethanol aqueous solution. Methanol and ethanol are common solvents for industrial extraction of capsaicin, and for a crude capsicum oleoresin modified by the oil-soluble emulsifier, if the volume fraction of an alcohol solution is too low, the solubility of the capsaicin in the alcohol solution is reduced, and the yield is influenced; if the volume fraction of the alcohol solution is too high, the solubility of the pigment in the alcohol solution is increased, the decoloring effect is affected, and capsaicin and the pigment can be more sufficiently separated under the above concentration conditions.
Preferably, the alkane is one or two of n-hexane or No. 6 extraction solvent oil. The No. 6 extracted solvent oil meets the national standard GB 16629-2008. The two olefin materials can fully dissolve the modified capsorubin, and can be well matched with a common alcohol extract in polarity to realize better separation with capsaicin.
Preferably, the mass volume ratio of the modified material to the alcoholic solution is 1:5 to 10.
Preferably, the mass volume ratio of the modified material to the alkane is 1:2 to 5.
The unit of the mass to volume ratio is kg, g, and the unit of the volume of the solvent is L, ml, namely kg/L, or standard units such as g/ml and the like.
Preferably, in step 2), the alcoholic solution is washed with an alkane before concentration to a color value of < 0.005E/L.
Preferably, the step 2) in the present invention specifically includes:
A. adding an alcohol solution into the mixed material, fully mixing, standing to obtain a supernatant and a lower-layer precipitate, and taking the supernatant;
B. and adding alkane into the supernatant, fully mixing, centrifuging, taking an alcohol solution layer, washing the alcohol solution layer by using alkane until the color value is less than 0.005E/L, and concentrating to obtain the decolorized chilli extract.
Because the components in the chilli extract crude product are complex, the effect of directly using the mixed solution of alcohol and alkane to extract and separate the modified crude product can be influenced by impurities in the crude product, and the better extraction and separation can be realized by further optimizing the process, namely dissolving the chilli extract crude product by using the alcohol, removing the lower precipitate, and then adding the alkane solvent into the chilli extract crude product.
Preferably, in step a, residual capsaicin in the lower precipitate is recovered from the alcohol solution.
Preferably, the alcoholic solution waste liquid generated during the recovery of capsaicin in step a and the alkane waste liquid generated during the washing of the alcoholic solution layer in step B can be used as the extractant in the extraction in step 2).
Preferably, the crude capsicum oleoresin product of the invention is a residue which contains pigment and capsaicin and is obtained after red capsicum is extracted by solvent to extract pigment.
The invention has the following beneficial effects:
1) According to the invention, the dissolving performance of the pigment is changed by adding the emulsifier, so that the solubility of the pigment in the alkane is greatly reduced, the crude product is further dissolved in the mixed solution of the alcohol solution and the alkane, the capsaicin is fully dissolved in the alcohol, the pigment is fully dissolved in the alkane, and the purification of the crude and refined capsicum is realized.
2) The method has the advantages of no harmful substance residue, simple steps and small using amount of organic solvent, and is favorable for industrial large-scale popularization and application.
Detailed Description
The following examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
Example 1
The embodiment relates to a preparation method of decolorized chilli extract, which comprises the following steps:
1) Taking 100KG of a crude product of capsicum oleoresin (the content of capsaicin is 15.0%, and the color value is 10.0E), adding 200KG span 80, and blending at 70 ℃ to prepare 300KG of modified material;
2) Mixing the mixed material with 3000L 55% methanol solution, and stirring uniformly; then adding 600L of n-hexane, stirring uniformly, standing for layering to obtain an upper layer colored solution and a lower layer solution, washing the lower layer solution with n-hexane, and detecting the color value to be 0.002E; concentrating to obtain decolorized chilli extract.
Through detection, the content of the capsaicin in the decolorized chilli extract is 28.3%, the color value is 0.13E, and the total mass is 45.0kg.
The n-hexane waste liquid generated during washing in the step 2) can be reused in the stirring process in the step 2).
Example 2
The embodiment relates to a preparation method of decolorized chilli extract, which comprises the following steps:
1) Taking 200KG of crude capsicum oleoresin (the content of capsaicin is 12.5%, and the color value is 15.2E), adding 1000KG of glycerol monooleate, and blending to 1200KG at 40 ℃ to obtain a modified material;
2) Mixing the modified material with 6000L 70% ethanol solution, and uniformly stirring to obtain a precipitate and an upper solution; washing the precipitate with 70% ethanol solution to recover capsaicin, and washing to obtain precipitate with pungency degree of 0.10%.
3) Adding No. 6000L 6 extraction solvent oil into the supernatant, fully mixing, centrifuging, taking an uncolored solution layer, washing the uncolored solution layer by using No. 6 extraction solvent oil until the color value is 0.0015E, and concentrating to obtain the decolorized chilli extract.
Through detection, the content of the capsaicin in the decolorized chilli extract is 16.7%, the color value is 0.075E, and the mass is 120KG.
The waste liquid of the alcoholic solution generated in the step 2) is recycled, and the alkane waste liquid generated in the step 3) when the solution layer without color is washed can be directly used as an extracting agent in the steps 2) and 3).
Example 3
The embodiment relates to a preparation method of decolorized chilli extract, which comprises the following steps:
1) Taking 150KG of crude capsicum oleoresin (the content of capsaicin is 22.0%, and the color value is 18.0E), adding 600KG of glycerol monooleate, and blending to 750KG at 60 ℃ to obtain a modified material;
2) Mixing the modified material with 4500L 60% ethanol solution, and stirring uniformly to obtain precipitate and upper solution; washing the precipitate with 60% ethanol solution to recover capsaicin, and washing to obtain precipitate with pungency degree of 0.22%.
3) Adding No. 3000L 6 extraction solvent oil into the supernatant, fully mixing, centrifuging, taking an uncolored solution layer, washing the uncolored solution layer by using No. 6 extraction solvent oil until the color value is 0.0025E, and concentrating to obtain the decolorized chilli extract.
Through detection, the content of the capsaicin in the decolorized chilli extract is 32.5%, the color value is 0.15E, and the total mass is 80kg.
The waste liquid of the alcoholic solution generated in the step 2) is recycled, and the alkane waste liquid generated in the step 3) when the solution layer without color is washed can be directly used as an extracting agent in the steps 2) and 3).
Comparative example 1
The comparison example is different from example 2 in that the crude capsicum oleoresin is not added with emulsifier.
1) Taking 200kg of crude capsicum oleoresin (the content of capsaicin is 12.5%, and the color value is 15.2E);
2) Mixing the modified material with 6000L 70% ethanol solution, and uniformly stirring to obtain a precipitate and an upper layer solution; washing the precipitate with 70% ethanol solution to recover pungency, wherein pungency degree of the washed precipitate is 0.10%.
3) Adding 6000L 6 extraction solvent oil into the supernatant, fully mixing, centrifuging, taking a lower solution layer, washing the lower solution layer by using No. 6 extraction solvent oil, wherein the crude capsicum oleoresin is not prepared by an emulsifier, the capsanthin has solubility in an alcohol solution, and the solution III is washed for multiple times by using No. 6 extraction solvent oil.
Through detection, the obtained product has the mass of 100kg, the capsaicin content of 15 percent and the color value of 7.3E.
Compared with the examples, the products obtained by the comparative examples have obviously high color value and poor decolorizing effect.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto without departing from the scope of the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (5)
1. The production method of the decolorized chilli extract is characterized by comprising the following steps:
1) Uniformly mixing the chilli extract crude product with a water-in-oil emulsifier to obtain a modified material; the water-in-oil emulsifier is one or two of span 80 and glycerol monooleate;
2) Adding an alcohol solution into the modified material, fully mixing, standing to obtain a supernatant and a lower-layer precipitate, and taking the supernatant;
adding alkane into the supernatant, fully mixing, centrifuging, taking an alcoholic solution layer, washing the alcoholic solution layer with alkane until the color value is less than 0.005E/L, and concentrating to obtain the decolorized chilli extract;
in the process of mixing the chilli extract crude product and the emulsifier, the mass ratio of the chilli extract crude product to the emulsifier is 1:2 to 5; and controlling the temperature to be 40-70 ℃ in the mixing process.
2. The method as claimed in claim 1, wherein the crude capsicum oleoresin is a residue containing both pigment and capsaicin obtained by extracting pigment from red pepper by solvent extraction.
3. The method according to claim 1 or 2, wherein the alcoholic solution is an aqueous solution of methanol and/or ethanol with a volume fraction of 55 to 70%.
4. The method of claim 1 or 2, wherein the alkane is one or both of n-hexane or number 6 extraction solvent oil.
5. The method according to claim 1 or 2, wherein the mass-to-volume ratio of the modifying material to the alcoholic solution is 1:5 to 10; and/or the mass volume ratio of the modified material to the alkane is 1:2 to 5.
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| CN201811612697.2A CN109874964B (en) | 2018-12-27 | 2018-12-27 | Production method of decolorized chilli extract and decolorized chilli extract thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62115067A (en) * | 1985-11-15 | 1987-05-26 | Nippon Terupen Kagaku Kk | Production of concentrated paprika pigment |
| CN1318391C (en) * | 2005-07-08 | 2007-05-30 | 上海雷辣婆食品有限公司 | Method of extracting capsaicin and capsaithin from red pepper |
| CN101940289B (en) * | 2010-08-06 | 2012-05-30 | 杨红梅 | Method for separating discolored chili extract from chili pigment in crude products of chili extract |
| CN102898949A (en) * | 2012-09-11 | 2013-01-30 | 武城县英潮经贸有限公司 | Production process for colorless water-soluble capsicum oleoresin |
| CN104431929A (en) * | 2013-09-23 | 2015-03-25 | 青岛中人智业生物科技有限公司 | Process for preparing decolorized water-based capsicum oleoresin |
| CN103910646B (en) * | 2014-04-14 | 2015-10-21 | 蒋悦茜 | A kind of method extracting capsicine and capsanthin from oleoresin capsicum |
| CN105368323B (en) * | 2015-12-15 | 2018-01-30 | 文山永润辣素有限公司 | A kind of preparation method of the capsicum oleoresin of colourless high Capsaicin content |
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