CN113142313A - Paste chili oil and preparation method thereof, and essence containing paste chili oil and preparation method thereof - Google Patents
Paste chili oil and preparation method thereof, and essence containing paste chili oil and preparation method thereof Download PDFInfo
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- CN113142313A CN113142313A CN202110438692.8A CN202110438692A CN113142313A CN 113142313 A CN113142313 A CN 113142313A CN 202110438692 A CN202110438692 A CN 202110438692A CN 113142313 A CN113142313 A CN 113142313A
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- 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
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/203—Alicyclic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
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Abstract
The application discloses paste chili oil and a preparation method thereof, and essence containing the paste chili oil and a preparation method thereof, wherein the preparation method of the paste chili oil comprises the following steps: step one, mixing dry pepper with vegetable oil, stirring, heating and preserving heat to obtain a primary extract; step two, reducing the temperature of the primary extract, preserving heat, soaking and filtering to obtain paste chili oil; the essence containing paste chili oil comprises: 4-ethylguaiacol; 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine; capsicum oleoresin; furfuryl mercaptan; guaiacol; vanillyl butyl ether; ethyl maltol; 2-acetylpyrazine; methyl cyclopentenolone; 3, 4-dimethyl-1, 2-cyclopentadione; 2,5 dimethyl pyrazine; 2-mercaptothiophene; 2-methyl-3-furfurylthiopyrazine; difurfuryl disulfide; capsanthin; paste chili oil. The essence has a good pepper paste flavor, and has the advantage that nutritional ingredients are not easy to lose.
Description
Technical Field
The application relates to the technical field of food processing, in particular to paste chili oil and a preparation method thereof, and essence containing the paste chili oil and a preparation method thereof.
Background
The dried chili is a chili product formed by naturally airing, artificially dehydrating and the like the red chili, and the dried chili can be processed into paste chili, dried chili sauce, dried chili powder and other seasonings. The burnt chili is a special seasoning with burnt fragrance and peppery taste in Guizhou of China, and the burnt chili has rich taste and fragrance, so that the burnt chili is deeply loved by people.
During the preparation of the paste chili, the dry chili is generally required to be stir-fried at high temperature so as to be burnt and burnt, and then the paste chili is kneaded to obtain the paste chili.
In view of the above-mentioned related arts, the inventors believe that, in the process of preparing a paste chili from a dry chili, the dry chili needs to be stir-fried at a high temperature to a burnt and pasty state in order to obtain a better flavor of the paste chili, but when the dry chili is stir-fried at a high temperature to a burnt and pasty state, nutritional ingredients of the dry chili are easily lost, so that the nutritional value of the paste chili is reduced, and therefore, there is room for improvement.
Disclosure of Invention
In order to obtain better flavor of the paste chili and reduce the loss of the nutrient components of the dry chili, the application provides the paste chili oil and a preparation method thereof, and essence containing the paste chili oil and a preparation method thereof.
In a first aspect, the preparation method of the paste chili oil provided by the application adopts the following technical scheme:
a preparation method of paste chili oil comprises the following steps:
step one, heating and frying: mixing dried Capsici fructus with vegetable oil, stirring and heating to 158-;
step two, low-temperature soaking: cooling the primary extract to 40-50 deg.C, soaking under heat preservation, filtering to obtain oil phase, and getting paste chili oil.
By adopting the technical scheme, the vegetable oil can quickly and uniformly conduct heat energy, so that the temperature of the surface of the dried pepper is quickly increased along with the increase of the temperature of the vegetable oil during the frying process of the dried pepper, the moisture on the surface of the dried pepper is vaporized, a dry layer is formed on the surface of the dried pepper to form a hard shell, then the moisture vaporization layer migrates towards the interior of the dried pepper along with the increase of the temperature, when the temperature of hot oil is increased to 158-167 ℃, the caramelization reaction is carried out on the surface of the dried pepper, partial substances begin to decompose, the dried pepper generates the special color and the scorched aroma after being fried, the temperature is kept at the temperature of 158-167 ℃ for 20-25min, the dried pepper can generate the pure and thick pepper flavor during the frying process, the components with the pepper flavor and partial nutrient substances in the dried pepper are taken out and dissolved in the vegetable oil, and the unsaturated fatty acid in the vegetable oil is not easy to generate carcinogenic substances due to the high-temperature frying for a long time, the dried pepper is not easy to be oxidized or excessively burnt due to long-time high-temperature frying, so that the dried pepper is not easy to be blackened due to excessive burnt and burnt reaction and is not easy to exceed the regulation of food safety GB 30616-.
The low-temperature soaking extraction is carried out after the temperature rise frying, and the nutrient substances and the pepper flavor substances of the dried peppers are slowly dissolved in the vegetable oil through the soaking treatment, so that the defect caused by the over short time of the temperature rise frying is well made up.
Through the cooperation of the heating frying and soaking extraction processes, the nutritional ingredients in the dry pepper are not easy to lose, meanwhile, the vegetable oil not only effectively retains the flavor substances with the fragrance of the paste pepper, but also dissolves the specific nutritional ingredients of the dry pepper, so that the paste pepper oil can better retain the specific nutritional ingredients of the dry pepper while obtaining natural and pure fragrance and rich mouthfeel, and is beneficial to obtaining healthy and delicious products with the flavor of the paste pepper.
Preferably, in the first step, the dried pepper is 15-20 parts by weight, and the vegetable oil is 95-105 parts by weight.
By adopting the technical scheme, the dry pepper and the vegetable oil with specific contents are added, so that the dry pepper is fully contacted with the vegetable oil, the frying effect of the dry pepper is better, and the burnt fragrant substances and the nutrient substances in the dry pepper are not easily saturated in the vegetable oil, so that the burnt fragrant substances and the nutrient substances in the dry pepper are better in dissolving effect in the vegetable oil.
Preferably, in the second step, after filtering, controlling the temperature of the oil phase to be 55-65 ℃, adding 0.01-0.02 part by weight of antioxidant into the oil phase, and uniformly stirring to obtain the paste chili oil.
By adopting the technical scheme, the antioxidant is added into the oil phase, so that the antioxidant performance of the chili paste oil is favorably improved, the chili paste oil is not easy to decay, and the storage time of the chili paste oil is favorably prolonged.
Preferably, in the second step, after filtering, the oil phase is stirred and heated to 127 ℃, the temperature is kept for 10-15min, then the temperature of the oil phase is controlled to be 55-65 ℃, 0.01-0.02 part by weight of antioxidant is added into the oil phase, and the mixture is stirred uniformly to obtain the paste chili oil.
By adopting the technical scheme, the oil phase is heated to 127 ℃ and is kept at the temperature for 10-15min, so that the moisture caused by the filtering operation is obviously reduced, the reduction of a small amount of moisture in the oil phase is facilitated, the antioxidant with a specific content is added after the moisture is removed, the pasty chili oil is ensured to be more difficult to rot, and the preservation time of the pasty chili oil is prolonged.
Preferably, in the second step, the filtration is centrifugal filtration at the rotating speed of 4000-6000 r/min.
By adopting the technical scheme, the first mixture after heat preservation and soaking is subjected to centrifugal filtration at the rotating speed of 4000-6000r/min, and at the rotating speed, the components in the first mixture are layered from bottom to top according to the density in turn from large to small, so that the separation effect of the components in the oil phase and other components is better, and the purity of the oil phase after centrifugal filtration is higher.
Preferably, in the first step, the dried chili is devil's-pepper powder.
By adopting the technical scheme, the pungency degree of the devil pepper is 90-105 million Schweier, when the devil pepper is eaten, the pungency degree is not obvious at the beginning, after about 3-4 seconds, the pungency is enhanced, and people feel burning and feel hot to nose and flow, so the devil pepper is rich in mouthfeel, and meanwhile, a small amount of the devil pepper can obtain rich mouthfeel.
In a second aspect, the application provides a paste chili oil, which adopts the following technical scheme:
a paste chili oil is prepared by the above preparation method.
By adopting the technical scheme, the pasty chili oil prepared by the preparation method of the pasty chili oil has pure thick and natural fragrance, can give people rich taste experience, and simultaneously retains unique nutrient components in the dried chili, so that the pasty chili oil obtains better pasty chili flavor and reduces loss of nutrient components in the dried chili.
In a third aspect, the application provides an essence containing paste chili oil, which adopts the following technical scheme:
the essence containing the paste chili oil comprises the following components in percentage by mass:
0.1 to 0.5 percent of 4-ethylguaiacol;
0.02-0.1% of 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine;
5-10% of capsicum oleoresin;
0.3 to 1 percent of furfuryl mercaptan;
0.02-0.3% of guaiacol;
1-2% of vanillyl butyl ether;
0.8 to 2 percent of ethyl maltol;
0.05 to 0.2 percent of 2-acetylpyrazine;
0.3 to 1.5 percent of methyl cyclopentenolone;
0.2-0.8% of 3, 4-dimethyl-1, 2-cyclopentanedione;
0.1 to 0.5 percent of 2, 5-dimethyl pyrazine;
0.02-0.1% of 2-mercaptothiophene;
2-methyl-3 (5 or 6) -furfurylsulfanylpyrazine 0.02-0.1%;
difurfuryl disulfide 0.01-0.05%;
1-2% of capsanthin;
the rest is the paste chili oil prepared by the preparation method of the paste chili oil;
by adopting the technical scheme, the 4-ethyl guaiacol, the 2,4, 6-triisobutyl 5, 6-dihydro-4H-1, 3, 5-dithiazine and the furfuryl mercaptan are matched to generate the top aroma with burnt fragrance, the capsicum oleoresin, the 4, 5-dimethyl-2-isobutyl-3-thiazoline and the guaiacol are matched to generate the body aroma with burnt fragrance, the methyl cyclopentenolone, the ethyl maltol, the 3, 4-dimethyl-1, 2-cyclopentanedione and other spices are matched to generate the bottom aroma with burnt fragrance, the burnt capsicum oil has the fragrance of natural and pure thick burnt capsicum, and the spices with special boiling points and fragrance retention properties interact with each other and generate the burnt pepper aroma with special burnt pepper due to the specific proportion of the spices with special boiling points and fragrance retention properties, the flavor of the essence can achieve the effect of coordination and consistency, after the components are matched, the better enhancement effect on burnt flavor of the chili paste oil can be achieved, the mouthfeel in the spicy aspect is further improved, and the chili paste essence still has better chili paste flavor under the condition of less using amount.
In a fourth aspect, the application provides a preparation method of essence containing paste chili oil, which adopts the following technical scheme:
a preparation method of essence containing paste chili oil comprises the following steps:
step (1), premixing: firstly, filtering the pasty chili oil prepared by the preparation method of the pasty chili oil, taking a filtrate, heating the filtrate to 85-95 ℃, adding methyl cyclopentenolone, ethyl maltol, 2-acetylpyrazine and 3, 4-dimethyl-1, 2-cyclopentanedione, and stirring until all components are dissolved to obtain a premix;
step (2), mixing: cooling the premix to 55-65 ℃, adding furfuryl mercaptan, 2, 5-dimethylpyrazine, guaiacol, 4-ethylguaiacol, 2-mercaptothiophene, 2-methyl-3 (5 or 6) -furfurylthiopyrazine, 4, 5-dimethyl-2-isobutyl-3-thiazoline, difurfuryl disulfide, 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, vanillyl butyl ether, capsicol resin and capsanthin into the premix, and uniformly stirring to obtain a mixture;
step (3), standing: cooling the mixture to 40-50 deg.C, standing at 40-50 deg.C for 1.5-3h, and filtering to obtain essence containing paste chili oil.
By adopting the technical scheme, powdery methyl cyclopentenolone, ethyl maltol, 2-acetylpyrazine and 3, 4-dimethyl-1, 2-cyclopentanedione are dissolved in the pasty chili oil at 85-95 ℃ in advance to uniformly disperse the components in the pasty chili oil, then liquid perfume furfuryl mercaptan, 2, 5-dimethyl pyrazine, guaiacol, 4-ethyl guaiacol, 2-mercaptothiophene, 2-methyl-3 (5 or 6) -furfurylthiopyrazine, 4, 5-dimethyl-2-isobutyl-3-thiazoline, difurfuryl disulfide, 2,4, 6-triisobutyl-5, 6-dihydro-4H-1 are added into the premix at the temperature of 55-65 ℃,3, 5-dithiazine, vanillyl butyl ether, capsicum oleoresin and capsanthin, so that the components are quickly and uniformly dispersed in the premix in the stirring process, the dispersing effect of the components is better, and after the components are uniformly dispersed, the mixture is cooled and kept stand, so that the mixture is kept stand and cured, and the fragrance of the essence becomes harmonious, mellow and soft.
Preferably, in the step (1), the capsicum paste oil prepared by the preparation method of capsicum paste oil is filtered by a screen with the mesh number of 180-220 meshes. .
Through adopting above-mentioned technical scheme, paste the hot pepper and pass through 180 supple with food 220 mesh screen cloth before the heating, the great material of granule is difficult for passing through the screen cloth for the layering phenomenon is difficult for appearing in the product, and the screen cloth also can not cause the jam because of mesh undersize simultaneously, makes production process more smooth, and a small amount of hot pepper powder after the filtration also can suspend in paste the hot pepper oil, has brought certain pungent taste.
In summary, the present application has the following beneficial effects:
1. according to the method, the dried peppers are mixed with the vegetable oil and then are heated and fried, so that the dried peppers generate pure and natural burnt fragrance after being kept at the temperature of 158-167 ℃, and substances which are damaged nutrients and burnt fragrance in the dried peppers are slowly dissolved in the vegetable oil through leaching treatment, so that the burnt fragrance is obtained and the nutrients of the dried peppers are retained to a greater extent.
2. This application adopts various spices that have special fragrance, different boiling points, different fragrant effect of leaving to cooperate with specific proportion for essence reaches harmonious unanimous effect, makes essence have the burnt hot pepper flavor of preferred.
3. According to the method, the devil pepper powder is selected as the raw material for preparing the burnt chili oil, the devil pepper oil has rich mouthfeel, and gives out better burnt fragrance after frying, so that the liquid essence with better burnt fragrance can be obtained.
Detailed Description
The raw materials of the examples and comparative examples are commercially available, and the source information of each raw material is as follows.
Devil pepper powder was purchased from xin li food ltd, ru cheng county.
Soybean salad oil was purchased from south sea grease industry (aka) limited.
The source manufacturer of the devil pepper powder and the soybean salad oil is only a supporting example,
the raw material manufacturers are specifically selected for supporting the raw materials in the embodiment, and the raw materials are adopted for experiments, and the sources of the raw materials are not limited to the models of the manufacturers in the actual production process of preparing the paste chili oil.
The present application will be described in further detail with reference to examples.
Preparation example 1
A preparation method of paste chili oil comprises the following steps:
step one, heating and frying: adding 15kg of devil's-tongue pepper powder and 95kg of soybean salad oil into a stirring kettle, stirring at 40r/min, heating to 158 deg.C, and keeping the temperature for 25min to obtain the primary extract.
Step two, soaking and extracting: opening cooling water, reducing the temperature of the primary extract to 40 deg.C, transferring the primary extract to an extraction tank, soaking for 60 hr under heat preservation, transferring the soaked primary extract to a centrifuge, centrifuging at 4000r/min, and filtering to obtain oil phase to obtain paste chili oil.
Preparation example 2
A preparation method of paste chili oil comprises the following steps:
step one, heating and frying: adding 20kg of Capsici fructus powder and 105kg of soybean salad oil into a stirring kettle, stirring at 50r/min, heating to 167 deg.C, and keeping the temperature for 20min to obtain primary extract.
Step two, soaking and extracting: opening cooling water, reducing the temperature of the primary extract to 50 deg.C, transferring the primary extract to an extraction tank, soaking for 40 hr at constant temperature, transferring the soaked primary extract to a centrifuge, centrifuging at 5000r/min, filtering, and collecting oil phase to obtain paste chili oil.
Preparation example 3
A preparation method of paste chili oil only differs from the preparation method of the paste chili oil in the following steps: in the first step, the dry pod pepper powder is used to replace the devil pepper powder in equal amount.
Preparation example 4
A preparation method of paste chili oil only differs from the preparation method of the paste chili oil in the following steps: and step two, after centrifugal filtration, taking the oil phase, transferring the oil phase into a stirring tank, controlling the temperature of the oil phase to be 55 ℃, adding 0.01kg of vitamin E into the oil phase, and uniformly stirring at the rotating speed of 50r/min to obtain the paste chili oil.
Preparation example 5
A preparation method of paste chili oil is different from the preparation method of the paste chili oil in example 4 only in that: in the second step, before the oil phase is transferred to the stirring tank, the oil phase is stirred and heated to 123 ℃, the temperature is kept for 15min, and then the temperature of the oil phase is reduced to 55 ℃.
Preparation example 6
A preparation method of paste chili oil only differs from the preparation method of the paste chili oil in the following steps: and step two, after centrifugal filtration, taking an oil phase, stirring and heating the oil phase to 127 ℃, preserving heat for 10min, then reducing the temperature of the oil phase to 65 ℃, transferring the oil phase into a stirring tank, controlling the temperature of the oil phase to 65 ℃, adding 0.02kg of vitamin E into the oil phase, and uniformly stirring at the rotating speed of 30r/min to obtain the pasty chili oil.
Preparation of comparative example 1
A preparation method of paste chili oil only differs from preparation example 1 in that: in the first step, the temperature is raised to 130 ℃ by stirring, and the temperature is kept for 2 h.
Preparation of comparative example 2
A preparation method of paste chili oil is different from preparation example 1 in that: in the first step, the temperature is raised to 180 ℃ by stirring, and the temperature is kept for 20 min.
Preparation of comparative example 3
A preparation method of paste chili oil is different from preparation example 1 in that: in the second step, the soaking extraction time is 25 ℃.
Preparation of comparative example 4
A preparation method of paste chili oil is different from preparation example 1 in that: in the second step, the soaking extraction time is 65 ℃.
Example 1
A preparation method of essence containing paste chili oil comprises the following steps:
step (1), premixing: filtering paste chili oil through a screen with the mesh number of 180 meshes, taking filtrate, adding the filtrate into a stirrer, heating to 85 ℃, then adding methyl cyclopentenolone, ethyl maltol, 2-acetylpyrazine and 3, 4-dimethyl-1, 2-cyclopentanedione into the paste chili oil, and stirring at the rotating speed of 40r/min until all components are dissolved to obtain a premix;
step (2), mixing: and then cooling the premix to 55 ℃, adding furfuryl mercaptan, 2, 5-dimethylpyrazine, guaiacol, 4-ethylguaiacol, 2-mercaptothiophene, 2-methyl-3 (5 or 6) -furfurylthiopyrazine, 4, 5-dimethyl-2-isobutyl-3-thiazoline, difurfuryl disulfide, 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, vanillyl butyl ether, capsicum oleoresin and capsanthin into the premix, and stirring uniformly at the rotating speed of 40r/min to obtain a mixture.
Step (3), standing: cooling the mixture to 40 deg.C, standing at 40 deg.C for 3h, filtering with 220 mesh sieve, and collecting the filtrate to obtain essence containing paste chili oil.
The paste chili oil of example 1 was the paste chili oil prepared in preparation example 1.
In example 1, the amounts of the ingredients of the pepper oil-containing essence added are detailed in table 1.
Examples 2 to 6
A preparation method of essence containing paste chili oil comprises the following steps:
step (1), premixing: filtering paste chili oil through a screen with the mesh number of 220, taking filtrate, adding the filtrate into a stirrer, heating to 95 ℃, adding methyl cyclopentenolone, ethyl maltol, 2-acetylpyrazine and 3, 4-dimethyl-1, 2-cyclopentanedione into the paste chili oil, and stirring at the rotation speed of 30r/min until all components are dissolved to obtain a premix;
step (2), mixing: and then cooling the premix to 65 ℃, adding furfuryl mercaptan, 2, 5-dimethylpyrazine, guaiacol, 4-ethylguaiacol, 2-mercaptothiophene, 2-methyl-3 (5 or 6) -furfurylthiopyrazine, 4, 5-dimethyl-2-isobutyl-3-thiazoline, difurfuryl disulfide, 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, vanillyl butyl ether, capsicum oleoresin and capsanthin into the premix, and stirring uniformly at the rotating speed of 30r/min to obtain a mixture.
Step (3), standing: cooling the mixture to 50 deg.C, standing at 50 deg.C for 1.5h, filtering with 180 mesh screen, and collecting the filtrate to obtain essence containing paste chili oil.
The paste chili oils of examples 2 to 6 were the paste chili oils prepared in examples 2 to 6, respectively.
In examples 2-6, the amounts of each component of the pepper oil-containing essence added were the same and are detailed in table 1.
TABLE 1
Comparative example 1 was carried out
The preparation method of the essence containing the paste chili oil is different from the preparation method of the essence in example 2 only in that: in the step (1), the chili paste oil is the chili paste oil prepared in the comparative example 1.
Comparative example 2 was carried out
The preparation method of the essence containing the paste chili oil is different from the preparation method of the essence in example 2 only in that: in the step (1), the chili paste oil is the chili paste oil prepared in the preparation comparative example 2.
Comparative example 3 was carried out
The preparation method of the essence containing the paste chili oil is different from the preparation method of the essence in example 2 only in that: in the step (1), the chili paste oil is the chili paste oil prepared in the preparation comparative example 3.
Comparative example 4 was carried out
The preparation method of the essence containing the paste chili oil is different from the preparation method of the essence in example 2 only in that: in the step (1), the chili paste oil is the chili paste oil prepared in the preparation comparative example 4.
Experiment 1
The relative densities of the paste-containing chili oil essences prepared in examples 1 to 6 and comparative examples 1 to 4 at 25 ℃ were tested using a 25mL thermo pycnometer.
Example 2
The refractive index of the pepper oil-containing essences prepared in examples 1 to 6 and comparative examples 1 to 4 at 20 ℃ was measured using an Abbe refractometer model WAY 2 WAJ.
Example 3
The amounts of heavy metals of the pepper oil-containing essences prepared in examples 1 to 6 and comparative examples 1 to 4 were tested according to the national standard GB/T5009.74-2014 "heavy metal limit test in food additives".
Experiment 4
The amounts of arsenic in the pepper oil-containing essences prepared in examples 1 to 6 and comparative examples 1 to 4 were tested according to the national standard GB/T5009.76-2014, "determination of arsenic in food additives".
In experiments 1-2, examples 1-6 and comparative examples 1-4 had relative density measurements in the range of 0.9221-0.9269 and refractive index measurements in the range of 1.4721-1.4769, and it can be seen that the relative density and refractive index of examples 1-6 and comparative examples 1-4 meet the standards.
In experiments 3-4, the standard value of heavy metals (in Pb) of examples 1-6 and comparative examples 1-4 was 10mg/kg or less, and the standard value of arsenic (in As) was: the measured values of the heavy metals (in Pb) of 3mg/kg or less and the arsenic (in As) of 3mg/kg or less in examples 1 to 6 and comparative examples 1 to 4 were all 10mg/kg or less, and the contents of the heavy metals (in Pb) and the arsenic (in As) of 3mg/kg or less in examples 1 to 6 and comparative examples 1 to 4 were all found to meet the standards.
Experiment 5
The burnt chili oil-containing essence prepared in examples 1 to 6 and comparative examples 1 to 4 was tested for peroxide value (g/100g) according to the first method in the national standard GB 5009.227-2016 determination of peroxide value in food products.
Experiment 6
The total amount of capsaicin is used to represent the main nutrient components in the dried pepper, and according to GB/T21266-2007 method for measuring capsaicin and indicating the pungency degree in pepper and pepper products, 3g of the pasty pepper oil of each preparation example is used as a test sample, 3g of the pasty pepper powder which is commercially available and is prepared by stir-frying the dried devil's-ghost pepper is used as a reference sample, and the total amount of capsaicin in the test sample and the reference sample is respectively detected by adopting a high performance liquid chromatography.
In the preparation example, the vegetable oil is equivalent to a solvent for diluting the capsaicinoid substances, and factors such as oil absorption of the fried pepper are comprehensively considered, so that the formula is as follows: the nutrient retention of the dried peppers in the test sample is the total amount of capsaicin in the test sample × 5, and the nutrient retention of the dried peppers in the control sample is the total amount of capsaicin in the test sample.
The results of experiment 5 are detailed in table 2.
The results of experiment 6 are detailed in Table 3.
TABLE 2
TABLE 3
As can be seen from Table 2, the peroxide values of the essences prepared by the method are all lower than the standard value of 0.5g/100g, and the oxidation and putrefaction degree of the obtained paste chili oil is lower when the devil's ghost chili powder is fried in the soybean salad oil for a certain time at a certain temperature.
According to the comparison of the data of example 2 and comparative examples 1-2 in table 3, the retention value of the nutrient substances in the capsicum paste extract oil of example 2 is high, the nutrient substances in the devil's pepper powder are not easy to deteriorate due to frying at an excessively high temperature, and the nutrient substances in the devil's pepper powder are not easy to seep into the soybean salad oil at an excessively low temperature, and the capsicum paste oil can generate a pure and natural capsicum flavor due to the fact that the devil's pepper powder is kept at the temperature for a certain time, so that the capsicum paste oil can obtain a better capsicum flavor, and meanwhile, the loss of the nutrient components in the devil's pepper is reduced.
According to the comparison of the data of the example 2 and the comparative examples 3-4 in the table 3, the extraction effect of the nutrient components in the dry pepper is better by leaching at a specific temperature, so that the nutrient components in the paste pepper oil are obviously improved, most of capsaicin substances are not easy to stay in the dry pepper due to too low leaching temperature, and the nutrient components in the dry pepper are not easy to be damaged due to soaking at higher temperature, so that the nutrient value of the paste pepper oil is improved.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation method of paste chili oil is characterized by comprising the following steps: the method comprises the following steps:
step one, heating and frying: mixing dried Capsici fructus with vegetable oil, stirring and heating to 158-;
step two, low-temperature soaking: cooling the primary extract to 40-50 deg.C, soaking under heat preservation, filtering to obtain oil phase, and getting paste chili oil.
2. The method for preparing the paste chili oil according to claim 1, wherein: in the first step, 15-20 parts of dried chili pepper and 95-105 parts of vegetable oil are counted according to parts by weight.
3. The method for preparing the paste chili oil according to claim 2, wherein: and in the second step, after filtering, controlling the temperature of the oil phase to be 55-65 ℃, adding 0.01-0.02 part by weight of antioxidant into the oil phase, and uniformly stirring to obtain the paste chili oil.
4. The method for preparing the paste chili oil according to claim 2, wherein: in the second step, after filtering, the oil phase is stirred and heated to 127 ℃ of 123-.
5. The method for preparing the paste chili oil according to claim 1, wherein: in the second step, the filtration is centrifugal filtration at the rotating speed of 4000-.
6. The method for preparing the paste chili oil according to any one of claims 1 to 5, wherein: in the first step, the dried chili is devil's-tongue chili powder.
7. A paste chili oil is characterized in that: the paste chili oil according to any one of claims 1 to 6.
8. The essence containing the paste chili oil is characterized in that: the composite material comprises the following components in percentage by mass:
0.1 to 0.5 percent of 4-ethylguaiacol;
0.02-0.1% of 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine;
5-10% of capsicum oleoresin;
0.3 to 1 percent of furfuryl mercaptan;
0.02-0.3% of guaiacol;
1-2% of vanillyl butyl ether;
0.8 to 2 percent of ethyl maltol;
0.05 to 0.2 percent of 2-acetylpyrazine;
0.3 to 1.5 percent of methyl cyclopentenolone;
0.2-0.8% of 3, 4-dimethyl-1, 2-cyclopentanedione;
0.1 to 0.5 percent of 2, 5-dimethyl pyrazine;
0.02-0.1% of 2-mercaptothiophene;
2-methyl-3 (5 or 6) -furfurylsulfanylpyrazine 0.02-0.1%;
difurfuryl disulfide 0.01-0.05%;
1-2% of capsanthin;
the balance being the paste chili oil prepared by the method of any one of claims 1 to 6.
9. A preparation method of essence containing paste chili oil is characterized by comprising the following steps: the method comprises the following steps:
step (1), premixing: filtering the paste chili oil obtained by the method for preparing paste chili oil according to any one of claims 1 to 6, taking a filtrate, heating the filtrate to 85 to 95 ℃, adding methyl cyclopentenolone, ethyl maltol, 2-acetylpyrazine and 3, 4-dimethyl-1, 2-cyclopentanedione into the filtrate, and stirring until the components are dissolved to obtain a premix;
step (2), mixing: cooling the premix to 55-65 ℃, adding furfuryl mercaptan, 2, 5-dimethylpyrazine, guaiacol, 4-ethylguaiacol, 2-mercaptothiophene, 2-methyl-3 (5 or 6) -furfurylthiopyrazine, 4, 5-dimethyl-2-isobutyl-3-thiazoline, difurfuryl disulfide, 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, vanillyl butyl ether, capsicol resin and capsanthin into the premix, and uniformly stirring to obtain a mixture;
step (3), standing: cooling the mixture to 40-50 deg.C, standing at 40-50 deg.C for 1.5-3h, and filtering to obtain essence containing paste chili oil.
10. The method of preparing a chili oil-containing essence according to claim 8, wherein the method comprises the following steps: in the step (1), the chili paste oil prepared by the preparation method of chili paste oil as claimed in any one of claims 1 to 6 is filtered by a screen with the mesh number of 180-220 meshes.
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| CN106343044A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Stir-frying flavor oil and preparation method thereof |
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