CN109984207A - Chilli oil and preparation method thereof - Google Patents
Chilli oil and preparation method thereof Download PDFInfo
- Publication number
- CN109984207A CN109984207A CN201711472722.7A CN201711472722A CN109984207A CN 109984207 A CN109984207 A CN 109984207A CN 201711472722 A CN201711472722 A CN 201711472722A CN 109984207 A CN109984207 A CN 109984207A
- Authority
- CN
- China
- Prior art keywords
- chilli
- oil
- capsicum
- fresh
- fresh capsicum
- 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.)
- Pending
Links
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 176
- 238000002360 preparation method Methods 0.000 title claims abstract description 49
- 239000003921 oil Substances 0.000 claims abstract description 207
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 118
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 117
- 238000007654 immersion Methods 0.000 claims abstract description 59
- 238000011156 evaluation Methods 0.000 claims abstract description 33
- 230000001953 sensory effect Effects 0.000 claims abstract description 30
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 229960002504 capsaicin Drugs 0.000 claims abstract description 14
- 235000017663 capsaicin Nutrition 0.000 claims abstract description 13
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 11
- 239000001688 paprika extract Substances 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 7
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/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 VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims abstract description 6
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims abstract description 6
- 235000018889 capsanthin Nutrition 0.000 claims abstract description 6
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims description 201
- 238000000034 method Methods 0.000 claims description 32
- 239000012535 impurity Substances 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 21
- 239000008157 edible vegetable oil Substances 0.000 claims description 18
- 239000004744 fabric Substances 0.000 claims description 16
- 238000003825 pressing Methods 0.000 claims description 16
- 229910001220 stainless steel Inorganic materials 0.000 claims description 16
- 239000010935 stainless steel Substances 0.000 claims description 16
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 235000019713 millet Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 231100000241 scar Toxicity 0.000 claims description 7
- 238000004062 sedimentation Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 11
- 240000004160 Capsicum annuum Species 0.000 description 146
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 238000005259 measurement Methods 0.000 description 7
- 238000005457 optimization Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 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 5
- 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 5
- 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 5
- 235000009132 capsorubin Nutrition 0.000 description 5
- 235000005687 corn oil Nutrition 0.000 description 5
- 239000002285 corn oil Substances 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 238000002470 solid-phase micro-extraction Methods 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 229940100595 phenylacetaldehyde Drugs 0.000 description 3
- 239000001054 red pigment Substances 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000001667 Vitex agnus castus Nutrition 0.000 description 2
- 244000063464 Vitex agnus-castus Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- YNPNZTXNASCQKK-UHFFFAOYSA-N phenanthrene Chemical compound C1=CC=C2C3=CC=CC=C3C=CC2=C1 YNPNZTXNASCQKK-UHFFFAOYSA-N 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical compound COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical group CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 229940011037 anethole Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- KPUWHANPEXNPJT-UHFFFAOYSA-N disiloxane Chemical class [SiH3]O[SiH3] KPUWHANPEXNPJT-UHFFFAOYSA-N 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 238000001785 headspace extraction Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
Abstract
This application involves a kind of chilli oils and preparation method thereof.In chilli oil of the invention, capsaicin content is greater than 0.55wt%, color value of capsanthin E content is greater than 0.10, and sensory evaluation criteria according to the present invention carries out overall merit to the color and transparency, smell, peppery degree of chilli oil, and the sensory evaluation score of acquisition is at 80 points or more.The preparation method of chilli oil of the present invention includes: raw material of hot pepper screening, crushing, oil immersion, separating step, wherein the raw material of hot pepper uses the mixture of fresh capsicum and chilli.The chilli oil that the present invention obtains has more preferably color, existing bright-coloured shiny red, soft peppery degree, and has pure and fresh, natural, mellow capsicum fragrance, thus is more liked by consumer.
Description
Technical field
The present invention relates to food technology fields more particularly to chilli oil and preparation method thereof.
Background technique
Chilli oil is the deep processed product of capsicum, has the unique pungent flavor of capsicum, can be used for dish-cooking and cold and dressed with sauce
Dish is the seasoning good merchantable brand of food production, and the deep favor by the majority of consumers, consumption market has a high potential.
Chilli oil in the market is produced mostly using single chilli as raw material by oily leaching method or immersion method, but by
It is not pure and fresh enough, not natural enough and mellow that the chilli oil of this production haves the shortcomings that fragrance, and has obvious oily taste.In addition, according to
Single fresh capsicum produces chilli oil, there are the inadequate glow of color, peppery degree is insufficient, moisture content it is higher cause product muddy and
Acid value and the defect that peroxide value easily increases, the shelf-life shortens during storage.
Therefore, not pure and fresh enough, not natural enough and mellow in order to solve the chilli oil fragrance produced using single chilli
There are the inadequate glow of color, peppery degree deficiency, moisture content are higher for technical problem and the chilli oil for using single fresh capsicum to produce
The problem of, need to study new chilli oil preparation method, fragrance is pure and fresh, natural, mellow, and color glow is transparent, peppery to obtain
The capsicum oil product that degree is suitable, is more liked by consumer.
Summary of the invention
The chilli oil that the present invention is produced using fresh capsicum and chilli mixed raw material, compares through sensory evaluation, more commercially available peppery
Green pepper oil has more preferably color, existing bright-coloured shiny red, soft peppery degree, and has pure and fresh, natural, mellow capsicum fragrant
Gas, thus more liked by consumer.
In chilli oil of the invention, capsaicin content is greater than 0.55%, and color value of capsanthin E content is greater than 0.10, according to
The sensory evaluation score obtained according to sensory evaluation criteria of the invention is at 80 points or more.
Chilli oil of the invention is made by fresh capsicum with chilli.Specifically, the preparation method packet of chilli oil of the present invention
It includes: raw material of hot pepper screening, crushing, oil immersion, separating step, wherein the raw material of hot pepper uses the mixing of fresh capsicum and chilli
Object.
More specifically, the preparation method of chilli oil of the present invention is to crush the fresh capsicum of the screening respectively with chilli
Afterwards, with heat edible vegetable oil carry out oil immersion, through filtering, clarification, filters pressing separating step after, obtain the chilli oil.
Specific embodiment
In chilli oil of the invention, capsaicin content is greater than 0.55%, and color value of capsanthin E content is greater than 0.10, according to
The sensory evaluation score obtained according to sensory evaluation criteria of the invention is at 80 points or more.
The preparation method of chilli oil of the present invention includes: raw material of hot pepper screening, crushing, oil immersion, separating step, wherein described
Raw material of hot pepper uses the mixture of fresh capsicum and chilli.
Further, the preparation method of chilli oil of the present invention is to crush the fresh capsicum of the screening respectively with chilli
Afterwards, with heat edible vegetable oil carry out oil immersion, through filtering, clarification, filters pressing separating step after, obtain the chilli oil.
As specific embodiment, the process flow that the present invention prepares chilli oil is as shown in Figure 1.
Wherein, the chilli and the mass ratio of fresh capsicum are 1:1-1:4.
The chilli refers to the capsicum that the fresh capsicum after picking obtains after drying or drying.
The fresh capsicum refers to the capsicum through cleaning up after picking.
More specifically, chilli oil of the present invention the preparation method comprises the following steps: fresh capsicum and chilli are crushed respectively after, with 90
DEG C -150 DEG C of edible vegetable oil carries out oil immersion 15-30min, after filtering, clarification, filters pressing, obtains chilli oil.
Wherein, the edible vegetable oil and the mass ratio of (fresh capsicum and chilli quality sum) are preferably 1.5:1-4.5:
1.
In the present invention, the edible vegetable oil is selected from rapeseed oil, soybean oil, corn oil, olive oil, peanut oil or sunflower seeds
One or more of the group of oil composition.
The rapeseed oil is level-one rapeseed oil, can be self-control, can also buy, implement all in guarantor of the invention in market
Within the scope of shield, the rapeseed oil that the present invention uses is, for example, to be purchased from COFCO Corporation good fortune level-one rapeseed oil near the house.
The corn oil is level-one corn oil, can also buy, implement all in guarantor of the invention in market for self-control
Within the scope of shield, the corn oil that the present invention uses is, for example, to be purchased from COFCO Corporation good fortune level-one corn oil near the house.
In the present invention, the capsicum variety includes but is not limited to millet starch, capsicum annum fasciculatum, long red pepper, a new generation, lantern
Any combination of one or more of green pepper, two twigs of the chaste tree, India devil green pepper etc..
Research shows that: the quality of chilli oil and the selection of capsicum variety have a great impact, and have attempted in test millet
A variety of capsicums such as green pepper, capsicum annum fasciculatum, a new generation, bell pepper, two twigs of the chaste tree, it was surprisingly found now that using the capsicum of millet starch kind
The chilli oil produced has more suitable peppery degree and aroma, and color glow, cost is lower, therefore it is preferred that millet starch.
It in the present invention, is stirred during the oil immersion, the revolving speed of stirring is 20rpm-50rpm.
In the present invention, filtering uses the aperture of filter cloth for 200 mesh, using 3 layers of filter-cloth filtering.
In the present invention, clear mode is to stand, and the time of the standing is not shorter than 10 days.
To be further filtered to remove flocculated suspended impurity, 5 layer of 300 mesh filters pressing, filtration temperature are carried out before chilli oil is filling
20℃。
Still further, preparation method of the invention includes: after crushing fresh capsicum, chilli respectively, with 90 DEG C-
150 DEG C of edible vegetable oil carries out oil immersion 15-30min, after filtering, clarification, filters pressing, obtains chilli oil, wherein food plant
Oil and the mass ratio of (fresh capsicum and chilli quality sum) are 1.5:1-4.5:1.
More preferably, wherein by the fresh capsicum and the chilli crush respectively for 18 mesh of granularity, the chilli with
The mass ratio of fresh capsicum is 1:4, the mass ratio of the edible vegetable oil and (fresh capsicum and chilli quality sum) be 1.5:1,
130 DEG C of oil immersion temperature, oil immersion time 30min.
More specifically, the preparation method of chilli oil of the invention includes the following steps:
1) raw material screening: choosing fresh fresh capsicum, and 100% maturity, preferably millet starch reject scar, decayed portion；
Chilli is selected, is selected to remove impurity removing.
2) Capsicum crushing: fresh capsicum and chilli are all made of pulverizer and smash it through 16-20 mesh, after fresh Capsicum crushing often
It is gentle to put no more than 4h.
3) oil immersion: weighing level-one rapeseed oil and pour into stainless-steel pan, sets mixing speed as 20-50rpm, opens stirring,
When reaching setting oil temperature, the fresh capsicum crushed and chilli are put into stainless-steel pan, in 90 DEG C of -150 DEG C of conditions of temperature
Lower oil immersion 15-30min.
4) it filters: after reaching the oil immersion time 15-30min of setting, filtering out capsicum using aperture 200 purpose, three layers of filter cloth
Oil.
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity in chilli oil
Flocking settling is in bottom.
6) filters pressing: extracting supernatant, then remove the fine impurities in chilli oil with plate and frame filter press, using 4-6 laminate frame,
With the filter cloth filters pressing of 270-330 mesh, preferably 300 mesh.
7) filling: to be packed into Packaging Bottle.
Most preferably, wherein by the fresh capsicum and the chilli crush respectively for 18 mesh of granularity, the chilli with
The mass ratio of fresh capsicum is 1:4, the mass ratio of the edible vegetable oil and (fresh capsicum and chilli quality sum) be 1.5:1,
130 DEG C of oil immersion temperature, oil immersion time 30min.
Below by way of preparation example and effect example, the present invention is described in further detail.These preparation examples and effect example are only
It is illustrative and should not be construed and limit the scope of the present invention.All technologies realized based on the contents of the present invention
Scheme and its deformation are within the scope of the present invention.
Embodiment
Raw material used in preparation example of the present invention and equipment are as follows:
Good fortune rapeseed oil (China Oil and Food Import and Export Corporation's good fortune near the house food marketing Co., Ltd, credit rating: level-one) near the house；
Fresh millet starch and dry millet starch (Chuxiong can meter Zhuan Yuan commerce and trade Co., Ltd).
Universalpulverizer (spoil sub- rattan science equipment Co., Ltd in Nanjing, model: FW100)；
Tilting-type stainless steel steam-jacked kettle (Zhucheng Xu Li Machinery Co., Ltd., model: XL600)；
Stainless steel mesh screen (Zhengzhou Odie phenanthrene mechanical equipment Co., Ltd, 200 mesh)；
Nylon food filter bag (Anping County Sen Tian silk screen Products Co., Ltd, 200 mesh)；
Plate and frame filter press (Hangzhou dragon's pool filter press Co., Ltd, model: XM (A) J2/420-U)；
Ultraviolet specrophotometer (Shimadzu ultraviolet specrophotometer, model: UV-1800)；
Water proof type foodstuff thermometer (Changzhou De Du precision instrument Co., Ltd, brand: TESTO/ moral figure, model: 108-
2S)；
Manual solid-phase micro-extraction device, SPME Fiber Assembly 50/30um DVB/CAR/PDMS extracting head (beauty
Supelco company, state)；
7890B/5977A gas chromatograph-mass spectrometer (GC-MS) (Agilent company of the U.S.)；
HHS type electric-heated thermostatic water bath (Shanghai Boxun Industrial Co., Ltd.)；
High performance liquid chromatograph (Japanese Shimadzu Corporation's model: LC-20AT).
Preparation example 1
Chilli oil is prepared with the following method:
1) raw material capsicum is screened: chooses fresh capsicum, 100% maturity rejects scar, decayed portion；Selection is dry
Capsicum selects to remove impurity removing.
2) Capsicum crushing: fresh capsicum 1kg, chilli 1kg are taken, fresh capsicum and chilli are all smashed it through with Universalpulverizer
16 meshes (coarse powder), room temperature storage is no more than 4h after fresh Capsicum crushing.
3) oil immersion: weighing 3kg level-one rapeseed oil and pour into stainless-steel pan, sets mixing speed as 20rpm, opens stirring,
When reaching 90 DEG C of oil temperatures of setting, the fresh capsicum crushed and chilli are put into stainless-steel pan, keep 90 DEG C of temperature of setting
Lower oil immersion 35min.
4) it filters: after reaching the oil immersion time of setting, filtering out chilli oil using aperture 200 purpose, three layers of filter cloth.
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity in chilli oil
Flocking settling is in bottom.
6) filters pressing: extracting supernatant, then remove the fine impurities in chilli oil with plate and frame filter press, using 4 laminate frames,
270 mesh filter-cloth filterings.
7) filling: to be packed into Packaging Bottle.
Preparation example 2-4
In preparation example 2,3,4, respectively keep chilli, fresh capsicum constant rate, be added oil mass be respectively as follows: 5kg, 7kg,
9kg；Oil immersion temperature is maintained at 110 DEG C, 130 DEG C, 150 DEG C.Oil immersion temperature is respectively set as 20min, 25min, 30min；It is peppery
Green pepper grinding particle size is controlled in 18 mesh, 30 mesh, 60 mesh.
Preparation example 5
Chilli oil is prepared with the following method:
1) raw material capsicum is screened: chooses fresh fresh capsicum, 100% maturity rejects scar, decayed portion；
Chilli is selected to remove impurity removing.
2) Capsicum crushing: fresh capsicum 2kg, chilli 1kg are taken, fresh capsicum and chilli are all smashed it through with Universalpulverizer
60 meshes, room temperature storage is no more than 4h after fresh Capsicum crushing.
3) oil immersion: weighing 3kg level-one rapeseed oil and pour into stainless-steel pan, sets mixing speed as 20rpm, opens stirring,
The fresh capsicum crushed and chilli are put into stainless-steel pan when reaching 110 DEG C of oil temperatures of setting, keep 110 DEG C of temperature of setting
Lower oil immersion 25min.
4) it filters: after reaching the oil immersion time of setting, filtering out chilli oil using aperture 200 purpose, three layers of filter cloth.
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity in chilli oil
Flocking settling is in bottom.
6) filters pressing: extracting supernatant, then remove the fine impurities in chilli oil with plate and frame filter press, using 4 laminate frames,
270 mesh filter-cloth filterings.
7) filling: to be packed into Packaging Bottle.
Preparation example 6-8
Keep the constant rate of chilli, fresh capsicum in preparation example 6,7,8 respectively, be added oil mass be respectively as follows: 7.5kg,
10.5kg,13.5kg；Oil immersion temperature is maintained at 90 DEG C, 150 DEG C, 130 DEG C.Oil immersion temperature be respectively set as 30min, 15min,
20min；Capsicum crushing granularity is controlled in 30 mesh, 18 mesh, coarse powder.
Preparation example 9
Chilli oil is prepared with the following method:
1) raw material capsicum is screened: chooses fresh fresh capsicum, 100% maturity rejects scar, decayed portion；
Chilli is selected to remove impurity removing.
2) Capsicum crushing: fresh capsicum 3kg, chilli 1kg are taken, fresh capsicum and chilli are all smashed it through with Universalpulverizer
18 meshes, room temperature storage is no more than 4h after fresh Capsicum crushing.
3) oil immersion: weighing 6kg level-one rapeseed oil and pour into stainless-steel pan, sets mixing speed as 40rpm, opens stirring,
The fresh capsicum crushed and chilli are put into stainless-steel pan when reaching 130 DEG C of oil temperatures of setting, keep 130 DEG C of temperature of setting
Lower oil immersion 30min.
4) it filters: after reaching the oil immersion time of setting, filtering out chilli oil using aperture 200 purpose, three layers of filter cloth.
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity in chilli oil
Flocking settling is in bottom.
6) filters pressing: extracting supernatant, then remove the fine impurities in chilli oil with plate and frame filter press, using 6 laminate frames,
270 mesh filter-cloth filterings.
7) filling: to be packed into Packaging Bottle.
Preparation example 10-12
Keep the constant rate of chilli, fresh capsicum in preparation example 10,11,12 respectively, be added oil mass be respectively as follows: 10kg,
14kg,18kg；Oil immersion temperature is maintained at 150 DEG C, 90 DEG C, 110 DEG C.Oil immersion temperature be respectively set as 25min, 20min,
15min；Capsicum crushing granularity is controlled in coarse powder, 60 mesh, 30 mesh.
Preparation example 13
Chilli oil is prepared with the following method:
1) raw material capsicum is screened: chooses fresh fresh capsicum, 100% maturity rejects scar, decayed portion；
Chilli is selected to remove impurity removing.
2) Capsicum crushing: fresh capsicum 4kg, chilli 1kg are taken, fresh capsicum and chilli are all smashed it through with Universalpulverizer
30 meshes, room temperature storage is no more than 4h after fresh Capsicum crushing.
3) it oil immersion: weighs 7.5kg level-one rapeseed oil and pours into stainless-steel pan, set mixing speed as 40rpm, unlatching is stirred
It mixes, puts into the fresh capsicum crushed into stainless-steel pan when reaching 150 DEG C of oil temperatures of setting, keep oil at a temperature of 150 DEG C of setting
Soak 20min.
4) it filters: after reaching the oil immersion time of setting, filtering out chilli oil using aperture 200 purpose, three layers of filter cloth.
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity in chilli oil
Flocking settling is in bottom.
6) filters pressing: extracting supernatant, then remove the fine impurities in chilli oil with plate and frame filter press, using 6 laminate frames,
270 mesh filter-cloth filterings.
7) filling: to be packed into Packaging Bottle.
Preparation example 14-16
The constant rate of chilli, fresh capsicum is kept in preparation example 14,15,16 respectively, vegetable seed oil mass is added and is respectively as follows:
12.5kg,17.5kg,22.5kg；Oil immersion temperature is maintained at 130 DEG C, 110 DEG C, 90 DEG C.Oil immersion temperature is respectively set as
15min,30min,25min；Capsicum crushing granularity is controlled in 60 mesh, coarse powder, 18 mesh.
Preparation example 17
Chilli oil is prepared with the following method:
1) raw material capsicum is screened: chooses fresh fresh capsicum, 100% maturity rejects scar, decayed portion；
Chilli is selected to remove impurity removing.
2) Capsicum crushing: fresh capsicum 4kg, chilli 1kg are taken, fresh capsicum and chilli are all smashed it through with Universalpulverizer
18 meshes, room temperature storage is no more than 4h after fresh Capsicum crushing.
3) it oil immersion: weighs 7.5kg level-one rapeseed oil and pours into stainless-steel pan, set mixing speed as 40rpm, unlatching is stirred
It mixes, puts into the fresh capsicum crushed into stainless-steel pan when reaching 130 DEG C of oil temperatures of setting, keep oil at a temperature of 130 DEG C of setting
Soak 30min.
4) it filters: after reaching the oil immersion time of setting, filtering out chilli oil using aperture 200 purpose, three layers of filter cloth.
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity in chilli oil
Flocking settling is in bottom.
6) filters pressing: extracting supernatant, then remove the fine impurities in chilli oil with plate and frame filter press, using 6 laminate frames,
300 mesh filter-cloth filterings.
7) filling: to be packed into Packaging Bottle.
Effete test embodiment
The measuring method of capsaicin content
Pungency component is mainly capsaicine in chilli oil, by 28314 national food safety standard food additives capsicum of GB
A.1-A.3.1.5 the measurement of high performance liquid chromatography (being equipped with UV detector) method in the appendix A method of inspection of oleoresin.
Capsicum red pigment measurement
According to spectrophotometer in the appendix A method of inspection in 1886.34 food security standard food additives capsanthin of GB
The A.1-A.3 measurement of method.
The volatile fragrant flavor substance-measuring of chilli oil
Using GC-MS method, chilli oil is produced using optimization formula and technique, specifically: by Capsicum crushing be granularity 18
Mesh, chilli and the mass ratio of fresh capsicum are 1:4, edible vegetable oil and the mass ratio of (fresh capsicum and chilli quality sum) are
130 DEG C of 1.5:1, oil immersion temperature, oil immersion time 30min.The chilli oil produced is subjected to the measurement of volatile aromatic flavor components, is surveyed
Determine method are as follows: it weighs 5g chilli oil and is added in 15ml vial, screw to be placed in 80 DEG C of waters bath with thermostatic control after lid and balance 20min,
SPME needle tubing is passed through into bottle holder headspace extraction 40min, the sample introduction into gas chromatograph, 250 DEG C of desorption 4min carry out GC-MS points
Analysis.
GC condition: chromatographic column DB-5MS (30m × 0.25mm × 0.25 μm)；50 DEG C of column temperature, with 3 DEG C/min heating rate liter
To 150 DEG C, 3min is kept, then rise to 250 DEG C with 5 DEG C/min heating rate.Carrier gas: helium, flow 0.9ml/min are not shunted
Sample introduction, 250 DEG C of injector temperature.
MS condition: 250 DEG C of mass spectrometer interface temperature of connection；Ion source is the source EI；230 DEG C of ion temperature；Quadrupole rod temperature 150
℃；Electron bombardment electron energy 70ev, scanning quality range 20-400amu.
The chilli oil produced to optimization formula and technique carries out GC-MS analysis, detects flavor components, by library searching and
Artificial parsing, deducts the impurity peaks by extracting head bring type siloxane impurity peaks and a small amount of plasticizer, it is big to identify matching degree
In the compound of 850 (maximum values 1000).The relative amount of each component is calculated by areas of peak normalization method.Volatile aromatic flavor
The GC-MS total ion current figure of ingredient (see Fig. 2).
From Figure 2 it can be seen that headspace solid-phase microextraction (HS-SPME) can adsorb well the volatile flavor of chilli oil at
Point, by the analysis detection of GC-MS, available good total ion figure.Through NIST2.2 mass spectrometric data library searching and document pair
According to parsing, as a result such as table 1:
The type and content of volatile materials in 1 optimization formula of table and the chilli oil of technique preparation
As can be drawn from Table 1: identifying 43 kinds that matching degree is greater than 850 (maximum values 1000) in the chilli oil produced altogether
Flavor components: 3 kinds of components of acids, accounting 27.76%；13 kinds of components of aldehydes, accounting 20.12%；4 kinds of components of alcohols, accounting
2.48%；4 kinds of components of ketone, accounting 28.48%；8 kinds of components of aromatic, accounting 3.41%；1 kind of component of alkenes, accounting
1.34%；3 kinds of components of esters, accounting 4.33%；4 kinds of components of alkanes, accounting 3.92%；1 kind of component of ethers, accounting
4.95%；2 kinds of components of pyroles, accounting 3.20%.
As can be drawn from Table 1: main volatile in the chilli oil produced using optimization formula and technique of the invention
Head Flavor ingredient is -4 (H)-pyrans -4- ketone ingredient of 2,3- dihydro -3,5- dihydroxy -6- methyl, accounting 26.21%, acetic acid
Accounting 26.52%, phenylacetaldehyde accounting 8.05%, anethole accounting 4.95%.Wherein, acetic acid has sour smell；Phenylacetaldehyde tool
There is similar hyacinthine fragrance, with the fragrant and sweet gas of fruit after dilution, there is strong jade hairpin floral scent；3- methylbutyraldehyd tool
There are malt perfume, fruit fragrant；N-hexyl aldehyde has green perfume, fruity, radix aucklandiae gas；Aldehyde C-9 has fatty taste, citrus perfume, the fragrance of a flower；2- acetyl
Base pyrroles has radix glycyrrhizae taste, walnut taste, bread fragrant.They are the key that chilli oil aroma compounds, constitute the coke of chilli oil
Peculiar flavour fragrant and sweet, ester is fragrant, malt is fragrant, fruity, beans perfume (or spice) etc. are integrated.In particular, 2,3- dihydro -3,5- dihydroxy of high-content
- 4 (H)-pyrans -4- ketone of base -6- methyl and phenylacetaldehyde are that chilli oil of the present invention contributes to unique faint scent.
In the chilli oil produced using optimization formula and technique of the invention, volatile head Flavor ingredient 2,3- bis-
The relative amount of -4 (H)-pyrans -4- ketone of hydrogen -3,5- dihydroxy -6- methyl is 26.21%, higher than Li Jinji chilli oil
11.2%.GC-MS detection, 2,3- dihydro -3,5- dihydroxy -6- methyl -4 are carried out using SPME method to existing chilli oil
(H)-pyrans -4- ketone relative amount is 5.1-12.3%.
Flavor component evaluation
Obtained chilli oil is subjected to sensory evaluation, capsaicin content, capsicum red pigment measurement.
Sensory evaluation, fragrance and color sensory evaluation method are carried out to the color index of chilli oil:
(1) 10g chilli oil is poured into 50ml beaker, 50 DEG C or so, after being stirred with glass bar is heated in water-bath, by
15 sensory evaluation person Wen Xiang observe color.
(2) pungent sensory evaluation method: potato decortication is cut into 1-2mm filament, pulls filter after blanching 2min out in boiling water
Water takes 200 grams of cooking shredded potatos that 10g chilli oil is added to be tasted after mixing evenly to evaluate peppery degree.
Wherein, evaluation criterion is as shown in table 2 below:
The sensory evaluation criteria of 2 chilli oil of table
When carrying out sensory evaluation, sensory evaluation person should not be in starvation, should not be with odorous with sensory evaluation person.
Sensory evaluation person cannot eat food before edible evaluation food and cannot chew gum in 1 hour, and between valuation officer not
It can exchange.According to the specific scoring of 15 sensory evaluation persons, and according to " sampling procedures for inspection by attributes " (GB 2828), " normal state
The judgement and processing of sample exceptional value " (GB 4883), after excluding outlier, calculate average value.
According to the above method and standard, sensory evaluation is carried out to the product that above-mentioned preparation example obtains, obtained result is such as
Shown in table 3:
Preparation condition, Analyses Methods for Sensory Evaluation Results and the measurement result of each preparation example of table 3
Experiments have shown that: when chilli and the mass ratio of fresh capsicum are 1:4, the overall data of chilli oil shows its highest that scores
It is scored at 96 points, capsaicin content 0.62%, capsorubin E color value 0.12.When the content ratio for further increasing chilli green pepper
When example, chilli oil just will appear pungent or the phenomenon that be charred taste；Conversely, when further increasing the content ratio of fresh capsicum,
Chilli oil fragrance is preferable, but peppery degree is insufficient.
Experiment shows when the mass ratio of edible vegetable oil and (fresh capsicum and chilli quality sum) is 1.5:1, capsicum
Oil overall quality be it is best, sensory evaluation top score be 96 points, capsaicin content 0.62%, capsorubin E color value
0.12, when the quality accounting of edible vegetable oil increases, the peppery degree of the chilli oil of preparation is reduced, and color shoals, and fragrance weakens, product
There is oily taste.
In preparation example of the present invention, oil immersion temperature is 90 DEG C, 110 DEG C, 130 DEG C, 150 DEG C；The oil immersion time be 15min,
20min,25min,30min.As a preferred option, oil immersion temperature is 130 DEG C, and the oil immersion time is 30min.
The results showed that the chilli oil of preparation is best in quality, sensory evaluation top score when oil immersion temperature is 130 DEG C
96 points, capsaicin content 0.62%, capsorubin E color value 0.12.When oil immersion temperature is too low, in the process of infusion chilli oil
In, the fragrance and pungency component of chilli oil cannot be sufficiently leached out, and chilli oil only has fragrance, and taste is not mellow enough.Such as
Fruit temperature is more than 130 DEG C or more, and the chilli oil of preparation is charred taste.
The results showed that sensory evaluation top score is 96 points, capsaicin content when the oil immersion time is 30min
0.62%, capsorubin E color value 0.12, oil immersion overlong time, the chilli oil color blackening of preparation are charred taste；The oil immersion time
It is too short, then there is the problems such as peppery degree is insufficient, and color is partially shallow.
In preparation example of the present invention, the granularity of the Capsicum crushing is coarse powder, 18 mesh, 30 mesh, 60 mesh, to the chilli oil produced
Carry out sensory evaluation, capsaicin content and color value of capsanthin E measurement, the results showed that the grinding particle size of capsicum is different, to peppery
The quality of green pepper oil has a certain impact, and when Capsicum crushing granularity is 18 mesh, the quality of chilli oil is good, sensory evaluation top score 96
Point, capsaicin content 0.62%, capsorubin E color value 0.12, when the partial size of Capsicum crushing is too small, the chilli oil produced occurs burnt
Phenomenon is pasted, color is dimmed, poor quality.
From test result, it can be concluded that, the present invention prepares the optimization formula and technique of chilli oil are as follows: Capsicum crushing granularity is
18 mesh, chilli and the mass ratio of fresh capsicum are the mass ratio of 1:4, edible vegetable oil and (fresh capsicum and chilli quality sum)
For 130 DEG C of 1.5:1, oil immersion temperature, oil immersion time 30min.
The chilli oil that optimization formula technique is produced is compared with commercially available chilli oil
Commercially available 5 famous brand name chilli oils, are engaged in 15 people's sensory evaluation of Majors of Food, and preferably Li Jinji brand out is peppery
Green pepper oil, compares.Sensory evaluation is carried out with Li Jinji chilli oil with the chilli oil that optimum formula and technique are produced, this test is peppery
Green pepper oil sensory evaluation is scored at 96 points, and Li Jinji chilli oil is 91 points, and therefore, this test chilli oil is better than Li Jinji chilli oil.
To test chilli oil (optimum formula of the present invention and technique preparation chilli oil) and buy Li Jinji chilli oil into
The comparison of row quality index, result such as the following table 4.
The comparison of the quality index of the chilli oil of the invention of table 4 and Li Jinji chilli oil
| Quality index | This test chilli oil | Li Jinji chilli oil |
| Moisture and volatile matter content/(%) | 0.3 | 0.1 |
| Acid value (KOH)/(mg/g) | 0.6 | 0.6 |
| Peroxide value/(mmol/kg) | 2.2 | 2.0 |
| Capsaicin content/% | 0.62 | 0.55 |
| Capsicum red pigment E | 0.12 | 0.09 |
It is stored 18 months under conditions of room temperature is protected from light dry, detects the acid of chilli oil and Li Jinji chilli oil of the invention
Value and peroxide value physical and chemical index, testing result meet the prescribed requirement in edible vegetable oil sanitary standard GB 2716.That is,
Shelf life of products was up to 18 months.
The present invention is described in detail and is illustrated above, but the present invention is not limited thereto.All pairs of the invention
Modification, modification made by technical solution, improvements and changes both fall within of the invention defined in this appended claims
In spirit and scope.
Claims (10)
1. chilli oil, wherein capsaicin content is greater than 0.55%, and color value of capsanthin E content is greater than 0.10, according to the present invention
Sensory evaluation criteria obtain sensory evaluation score at 80 points or more.
2. a kind of preparation method of chilli oil, comprising: raw material of hot pepper screening, crushing, oil immersion, separating step, wherein the capsicum
Raw material uses the mixture of fresh capsicum and chilli.
3. chilli oil preparation method as claimed in claim 2, wherein the method be by the fresh capsicum of the screening with do it is peppery
After green pepper crushes respectively, with heat edible vegetable oil carry out oil immersion, through filtering, clarification, filters pressing separating step after, obtain it is described peppery
Green pepper oil.
4. chilli oil preparation method as claimed in claim 2, wherein the chilli and the mass ratio of fresh capsicum are 1:1-1:
4。
5. chilli oil preparation method as claimed in claim 2, wherein the kind that the chilli uses is millet starch.
6. chilli oil preparation method as claimed in claim 2, wherein the kind that the fresh capsicum uses is millet starch.
7. such as the described in any item chilli oil preparation methods of claim 2-6, wherein after fresh capsicum, chilli are crushed respectively,
Oil immersion 15-30min is carried out with 90 DEG C -150 DEG C of edible vegetable oil, after filtering, clarification, filters pressing, obtains chilli oil, wherein
Edible vegetable oil and the mass ratio of (fresh capsicum and chilli quality sum) are 1.5:1-4.5:1.
8. chilli oil preparation method as claimed in claim 7, wherein crush the fresh capsicum and the chilli respectively and be
18 mesh of granularity, the chilli and the mass ratio of fresh capsicum are 1:4, the edible vegetable oil and (fresh capsicum and chilli quality
The sum of) mass ratio be 1.5:1,130 DEG C of oil immersion temperature, oil immersion time 30min.
9. a kind of preparation method of chilli oil, wherein described method includes following steps:
1) raw material screening: choosing fresh fresh capsicum, and 100% maturity, preferably millet starch reject scar, decayed portion；Selection
Chilli is selected to remove impurity removing；
2) Capsicum crushing: fresh capsicum and chilli are all made of pulverizer and smash it through 16-20 mesh, and room temperature is deposited after fresh Capsicum crushing
It puts and is no more than 4h；
3) oil immersion: weighing level-one rapeseed oil and pour into stainless-steel pan, sets mixing speed as 20-50rpm, opens stirring, when reaching
To when setting oil temperature, the fresh capsicum crushed and chilli are put into stainless-steel pan, it is oily under the conditions of 90 DEG C -150 DEG C of temperature
Soak 15-30min；
4) it filters: after reaching the oil immersion time 15-30min of setting, filtering out chilli oil using aperture 200 purpose, three layers of filter cloth；
5) it clarifies: the chilli oil room temperature nature filtered out standing sedimentation 10 days or more, tiny suspended impurity cohesion in chilli oil
It is deposited in bottom；
6) filters pressing: supernatant is extracted, then removes the fine impurities in chilli oil with plate and frame filter press, using 4-6 laminate frame, is used
The filter cloth filters pressing of 270-330 mesh, preferably 300 mesh；
7) filling: to be packed into Packaging Bottle.
10. chilli oil preparation method as claimed in claim 9, wherein crush the fresh capsicum and the chilli respectively
Mass ratio for 18 mesh of granularity, the chilli and fresh capsicum is 1:4, the edible vegetable oil and (fresh capsicum and chilli matter
Amount the sum of) mass ratio be 1.5:1,130 DEG C of oil immersion temperature, oil immersion time 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711472722.7A CN109984207A (en) | 2017-12-29 | 2017-12-29 | Chilli oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711472722.7A CN109984207A (en) | 2017-12-29 | 2017-12-29 | Chilli oil and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109984207A true CN109984207A (en) | 2019-07-09 |
Family
ID=67109002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711472722.7A Pending CN109984207A (en) | 2017-12-29 | 2017-12-29 | Chilli oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109984207A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651835A (en) * | 2019-10-31 | 2020-01-07 | 四川常青调正食品有限责任公司 | Chili oil and preparation process thereof |
| CN110771851A (en) * | 2019-11-20 | 2020-02-11 | 贵州红星山海生物科技有限责任公司 | Preparation method of pure natural high-pungency chili oil resin |
| CN110859300A (en) * | 2019-11-20 | 2020-03-06 | 贵州红星山海生物科技有限责任公司 | Method for extracting pure natural capsaicin |
| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
| CN111903951A (en) * | 2020-09-11 | 2020-11-10 | 成都市食品药品检验研究院 | Fried crispy chili and preparation process thereof |
| CN113837900A (en) * | 2021-09-22 | 2021-12-24 | 珠海格力电器股份有限公司 | Oil fume parameter analysis method of cooking equipment |
| CN114711406A (en) * | 2022-03-22 | 2022-07-08 | 合肥市金乡味工贸有限责任公司 | Production process for preparing capsicol |
| CN115444040A (en) * | 2022-09-20 | 2022-12-09 | 代代田(佛山)生物科技有限公司 | Chili oil, chili red oil and preparation method thereof |
| CN115553342A (en) * | 2022-09-09 | 2023-01-03 | 代代田(佛山)生物科技有限公司 | Chili oil and preparation method thereof |
| CN115777901A (en) * | 2022-12-07 | 2023-03-14 | 珠海市富琳特食品有限公司 | Preparation method of chili red oil |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101297689A (en) * | 2008-06-19 | 2008-11-05 | 王兵 | Pure natural edible fresh chili oil and preparation thereof |
| WO2015037840A1 (en) * | 2013-09-13 | 2015-03-19 | 주식회사 이조식품 | Red pepper paste using fresh red pepper and red pepper powder, and preparation method therefor |
| CN105231390A (en) * | 2015-10-10 | 2016-01-13 | 紫云自治县顺艺风味食品加工厂 | Walnut chili oil and preparation method thereof |
-
2017
- 2017-12-29 CN CN201711472722.7A patent/CN109984207A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101297689A (en) * | 2008-06-19 | 2008-11-05 | 王兵 | Pure natural edible fresh chili oil and preparation thereof |
| WO2015037840A1 (en) * | 2013-09-13 | 2015-03-19 | 주식회사 이조식품 | Red pepper paste using fresh red pepper and red pepper powder, and preparation method therefor |
| CN105231390A (en) * | 2015-10-10 | 2016-01-13 | 紫云自治县顺艺风味食品加工厂 | Walnut chili oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 石光华: "《我的川菜味道》", 31 July 2017, 四川文艺出版社 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651835A (en) * | 2019-10-31 | 2020-01-07 | 四川常青调正食品有限责任公司 | Chili oil and preparation process thereof |
| CN110771851A (en) * | 2019-11-20 | 2020-02-11 | 贵州红星山海生物科技有限责任公司 | Preparation method of pure natural high-pungency chili oil resin |
| CN110859300A (en) * | 2019-11-20 | 2020-03-06 | 贵州红星山海生物科技有限责任公司 | Method for extracting pure natural capsaicin |
| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
| CN111903951A (en) * | 2020-09-11 | 2020-11-10 | 成都市食品药品检验研究院 | Fried crispy chili and preparation process thereof |
| CN113837900A (en) * | 2021-09-22 | 2021-12-24 | 珠海格力电器股份有限公司 | Oil fume parameter analysis method of cooking equipment |
| CN113837900B (en) * | 2021-09-22 | 2024-02-06 | 珠海格力电器股份有限公司 | Cooking equipment lampblack parameter analysis method |
| CN114711406A (en) * | 2022-03-22 | 2022-07-08 | 合肥市金乡味工贸有限责任公司 | Production process for preparing capsicol |
| CN115553342A (en) * | 2022-09-09 | 2023-01-03 | 代代田(佛山)生物科技有限公司 | Chili oil and preparation method thereof |
| CN115444040A (en) * | 2022-09-20 | 2022-12-09 | 代代田(佛山)生物科技有限公司 | Chili oil, chili red oil and preparation method thereof |
| CN115777901A (en) * | 2022-12-07 | 2023-03-14 | 珠海市富琳特食品有限公司 | Preparation method of chili red oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109984207A (en) | Chilli oil and preparation method thereof | |
| Govindarajan et al. | Capsicum—Production, technology, chemistry, and quality—Part II. Processed products, standards, world production and trade | |
| CN104789350B (en) | Aromatous camellia oil of health and safety with rich flavor and preparation method thereof | |
| CN106509167B (en) | A kind of squeezing method produces the production technology of fresh zanthoxylum oil | |
| CN104263503A (en) | Highly-fragrant camellia oil and preparation method thereof | |
| CN103881805B (en) | Method for removing aflatoxin out of peanut oil | |
| CN103820202B (en) | Method for producing fresh zanthoxylum oil | |
| JP6246878B2 (en) | Camellia oil and method for producing the same | |
| CN108244594B (en) | Zanthoxylum oil and preparation method thereof | |
| CN106538748B (en) | Tea composite aroma extract and pure tea beverage containing same | |
| CN103918802A (en) | Pure natural zanthoxylum oil and industrial production method thereof | |
| CN107319474B (en) | Fresh pepper paste product and preparation method thereof | |
| CN104789347B (en) | Camellia oil of strong Sauce flavor and preparation method thereof | |
| CN102172279A (en) | Method for processing pepper product and pepper product processed thereby | |
| CN108095107A (en) | A kind of production method for not losing fresh fresh pepper active principle condensed cream | |
| CN105886098A (en) | Production technology of fresh green prickly ash oil | |
| CN103815054A (en) | Fresh zanthoxylum oil and preparation method thereof | |
| CN102113598B (en) | Eucommia bark floral leaf tea and preparation method thereof | |
| Alemayehu | Physico-chemical characterization and extraction of oil from balanites aegyptiaca plant (seed) | |
| CN109105578A (en) | A kind of general tea of mandarin orange and preparation method thereof | |
| Ogemdi et al. | Production of biodiesel from garcinia kola seeds using trans-esterification reaction | |
| CN113841745A (en) | Zanthoxylum oil, preparation method and application thereof, and material using zanthoxylum oil | |
| CN107460034A (en) | Giving off a strong fragrance rapeseed oil and preparation method thereof | |
| Bejenari et al. | Thermal behaviour of different types of commercial coffee and resulting coffee grounds in inert atmosphere. The influence of composition (arabica and robusta) | |
| Syahadat et al. | The Effect of Solvent Type on Oil Yield on Essential Oil of Sweet Orange Peel Extract (Citrus X Sinensis) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190709 |