CN115444040A - Chili oil, chili red oil and preparation method thereof - Google Patents
Chili oil, chili red oil and preparation method thereof Download PDFInfo
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- CN115444040A CN115444040A CN202211144345.5A CN202211144345A CN115444040A CN 115444040 A CN115444040 A CN 115444040A CN 202211144345 A CN202211144345 A CN 202211144345A CN 115444040 A CN115444040 A CN 115444040A
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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
Abstract
The invention relates to chili oil, chili red oil and a preparation method thereof. According to the preparation process provided by the application, the pepper under appropriate conditions is selected as a raw material, the pepper is placed under appropriate conditions for enzymolysis through cellulase, the solvent in the obtained enzymolysis pepper is removed and then the enzymolysis pepper is crushed into enzymolysis pepper with appropriate size, the enzymolysis pepper is properly boiled in the vegetable oil, and the pepper oil is obtained after pepper residues are removed. The preparation process can produce chili oil with the peppery degree and the color value maintained in proper ranges, the color value and the peppery degree are respectively 0.3-0.6 and 0.3g/kg-0.5g/kg, the extraction rates of capsaicin and pigment are kept between 60% and 70%, the quality of the chili oil is stable, and the chili oil also has the characteristic of harmonious fragrance. Particularly, the chili residues generated in the preparation process can still be used for preparing the chili red oil, so that the chili is fully utilized, and the chili residues are prevented from being discharged as waste residues.
Description
Technical Field
The invention relates to the technical field of seasoning oil processing, and particularly relates to chili oil, chili red oil and preparation methods thereof.
Background
China is a large country for pepper production, the annual production of dried pepper can reach 30 ten thousand tons, and planting areas are mainly distributed in Hunan, sichuan, guizhou, inner Mongolia and other provinces. Fresh peppers need to be preserved in a freezing way, and primary products such as dried peppers, chili powder and the like have low additional values, so that the deep processing of the peppers is particularly important for improving the additional values of the peppers.
The chili oil is prepared into chili oil, the chili oil is excited by high-temperature oil to generate fragrance, and meanwhile, pigment and capsaicin in the chili oil can be dissolved out, so that the chili oil has the characteristics of red and bright color, piquancy without dryness, mellow fragrance, lasting aftertaste and the like. The chili oil is used as flavoring agent, can impart additional flavor to dishes and snacks, and has multiple functions of increasing color, increasing flavor, regulating spicy taste, etc. At present, the chili oil products in the market are basically divided into two types: one is a comprehensive seasoning brand which is not from Sichuan Yu, and is mainly pure chilli oil which is prepared by specifically processing chilli and edible oil according to a certain proportion; one is a brand in Chongqing area, which is mainly compound flavor chili oil prepared by adding other spices besides chili and edible oil.
The traditional chili oil is mainly produced by taking dry chili as a raw material through an oil spraying method and an oil immersion method, but the pungency and the color value of the chili oil produced by the method are unstable.
In view of this, the present application is specifically proposed.
Disclosure of Invention
One of the purposes of the embodiments of the present application includes providing a method for preparing chili oil, by which chili oil with appropriate ranges of pungency and color value can be prepared, and stable production of chili oil is ensured.
In a first aspect of the present application, there is provided a method for preparing chili oil, comprising the steps of:
providing a pepper;
placing the pepper in a cellulase solution for enzymolysis to prepare an enzymolysis pepper;
removing water in the enzymolysis pepper, and crushing to prepare enzymolysis pepper pieces;
boiling the enzymolysis chili powder by using edible oil a, separating chili residues, and preparing chili oil;
the variety of the pepper is more than or equal to 2, the peppery degree is 3.6g/kg-5.0g/kg, and the color value is 3.8-6.5;
the enzymolysis conditions comprise: the enzymolysis temperature is 40-50 ℃, the enzymolysis time is more than 1h, the pH is 5-7, the dosage of the cellulase corresponding to each 1g of the capsicum is 4-8mg, and the enzyme activity of the cellulase is more than 1 ten thousand U/g;
the fineness of the enzymolysis pepper powder is 40-60 meshes;
the edible oil a comprises vegetable oil;
the cooking conditions comprise: the boiling temperature is 150-160 ℃, and the boiling time is 25-40min.
In some embodiments of the present application, the pepper is selected from two or more of tri-cherry pepper, devil pepper, double thorn, babysbreath, gorgeon pepper and line pepper.
In some embodiments of the present application, the water content in the pepper is less than or equal to 19wt%.
In some embodiments of the present application, the pepper is a whole pepper.
In some embodiments of the present application, the mass ratio of the capsicum to the cellulase solution is 1: (3-5).
In some embodiments of the present application, the vegetable oil is selected from soybean oil, rapeseed oil, corn oil, peanut oil, sunflower oil, olive oil, camellia seed oil, palm oil, sesame oil, rice oil, cottonseed oil, coconut oil, perilla oil, linseed oil, walnut oil, or a combination thereof.
In some embodiments of the present application, the water content of the enzymatic capsicum frutescens is less than 6wt%, and the mass ratio of the enzymatic capsicum frutescens to the vegetable oil is 1: (6.5-7.5).
In a second aspect of the present application, there is provided a method for preparing capsicum red oil, which comprises: preparing chili red oil by using the chili residues separated in the preparation method of chili oil in the first aspect.
In some embodiments of the present application, the step of preparing the capsicum red oil from the capsicum residue comprises:
adding spice 1 into edible oil b, frying in the first stage, adding spice 2 and flavoring agent, frying in the second stage, adding chili residue, frying in the third stage, and making into chili red oil.
In some embodiments of the present application, the method of preparation satisfies one or more of the following conditions:
(1) The edible oil b is selected from rapeseed oil, corn oil, peanut oil, sunflower seed oil, olive oil, camellia seed oil, palm oil, sesame oil, rice oil, cottonseed oil, coconut oil, perilla oil, linseed oil, walnut oil or a combination thereof;
(2) The spice 1 is selected from shallot, ginger, garlic, onion, caraway, celery or the combination thereof;
(3) The spice 2 is selected from pepper, aniseed or the combination thereof;
(4) Said flavoring agent is selected from the group consisting of salt, sugar, monosodium glutamate and combinations thereof;
(5) The conditions for the first stage frying include: the frying temperature is 110-130 ℃, and the frying time is 20-40 min;
(6) The conditions for the second stage frying include: the frying temperature is 110-130 ℃, and the frying time is 5-15 min; and the combination of (a) and (b),
(7) The conditions for the third stage frying include: the frying temperature is 110-130 ℃, and the frying time is 2-8 min.
In some embodiments of the present application, the mass ratio of the edible oil b, shallot, ginger, garlic, onion, caraway, celery, pepper, anise, salt, sugar and monosodium glutamate is (40-60): (5-10): (1-3): (2-5): (2-6): (1-5): (2-6): (1-2): (1-2): (3-6): (2-4): (1-3).
In a third aspect of the present application, there is provided the chili oil prepared by the preparation method of the first aspect or the chili red oil prepared by the preparation method of the second aspect.
Compared with the prior art, the beneficial effects of the application include:
according to the preparation process, the pepper under the appropriate condition is selected as a raw material, the raw material is placed under the appropriate condition for enzymolysis through cellulase, the solvent in the obtained enzymolysis pepper is removed, then the enzymolysis pepper is crushed into enzymolysis pepper with the appropriate size, the enzymolysis pepper is properly boiled in the vegetable oil, and the pepper oil is obtained after pepper residues are removed. The preparation process can produce chili oil with the peppery degree and the color value maintained in a proper range (the color value and the peppery degree are respectively 0.3-0.6 and 0.3g/kg-0.5 g/kg), the extraction rate of capsaicin and pigment is kept between 60 and 70 percent, the quality of the chili oil is stable, and the chili oil also has the characteristic of harmonious fragrance. Particularly, the chili residues generated in the preparation process have no burnt flavor or other peculiar smell, and can still be used for preparing the chili red oil, so that the full utilization of the chili is realized, and the chili residues are prevented from being discharged as waste residues.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more fully understand the present application and the advantages thereof, the drawings used in the description of the embodiments will be briefly introduced below. It is obvious that the drawings in the following description are only some embodiments of the application, and that other drawings can be derived from these drawings by a person skilled in the art without inventive effort.
FIG. 1 is a graph showing the effect of enzyme dosage on extraction yield;
FIG. 2 is the effect of enzymatic pH on extraction yield;
FIG. 3 is the effect of the enzymatic hydrolysis temperature on the extraction yield;
FIG. 4 is a graph showing the effect of enzymatic hydrolysis time on the extraction rate of capsochrome and capsaicin;
fig. 5 is a process flow diagram of the present application.
Detailed Description
The present invention will be described in further detail with reference to the drawings, embodiments and examples. It should be understood that these embodiments and examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention, which is provided for the purpose of making the present disclosure more thorough and complete. It should also be understood that the present invention can be embodied in many different forms and is not limited to the embodiments and examples described herein, and that various changes or modifications may be effected therein by one of ordinary skill in the art without departing from the spirit and scope of the invention and the resulting equivalents are intended to be within the scope of the present application. Furthermore, in the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention, it being understood that the invention may be practiced without one or more of these details.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments and examples only and is not intended to be limiting of the invention.
Term(s) for
Unless otherwise indicated or contradicted, terms or phrases used herein have the following meanings:
as used herein, the term "and/or", "and/or" is selected to encompass any of two or more of the associated listed items, as well as any and all combinations of the associated listed items, including any two of the associated listed items, any more of the associated listed items, or all combinations of the associated listed items. It should be noted that when at least three items are connected by at least two conjunctive combinations selected from "and/or", "or/and", "and/or", it should be understood that, in the present application, the technical solutions definitely include the technical solutions all connected by "logic and", and also the technical solutions all connected by "logic or". For example, "A and/or B" includes three parallel schemes of A, B and A + B. For example, a reference to "a, and/or, B, and/or, C, and/or, D" includes any one of a, B, C, and D (i.e., all connected by "logical or"), any and all combinations of a, B, C, and D (i.e., any two or any three of a, B, C, and D), and any four combinations of a, B, C, and D (i.e., all connected by "logical and").
The present invention relates to "plural", etc., and indicates, unless otherwise specified, a number greater than 2 or equal to 2. For example, "one or more" means one or two or more.
As used herein, "a combination thereof," "any combination thereof," and the like, includes all suitable combinations of any two or more of the listed items.
In the present specification, the term "suitable" as used in the "suitable combination," "suitable mode," "any suitable mode," and the like means that the technical solution of the present invention can be implemented, the technical problem of the present invention can be solved, and the technical effect intended by the present invention can be achieved.
The terms "preferably", "better" and "suitable" are used herein only to describe preferred embodiments or examples, and it should be understood that the scope of the present invention is not limited by these terms.
In the present invention, "further", "still", "specifically", etc. are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of the present invention.
In the present invention, "optionally", "optional" and "optional" refer to the presence or absence, i.e., to any one of two juxtapositions selected from "present" and "absent". If multiple optional parts appear in one technical scheme, if no special description exists, and no contradiction or mutual constraint relation exists, each optional part is independent.
In the present invention, the terms "first", "second", "third", "fourth", etc. in the terms of "first aspect", "second aspect", "third aspect", "fourth aspect", etc. are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying that importance or quantity indicating the technical feature being indicated. Also, "first," "second," "third," "fourth," etc. are used for non-exhaustive enumeration of description purposes only and should not be construed as a closed limitation to the number.
In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.
In the present invention, where a range of values (i.e., a numerical range) is recited, unless otherwise stated, alternative distributions of values within the range are considered to be continuous and include both the endpoints of the range (i.e., the minimum and maximum values) and each of the values between the endpoints. Unless otherwise specified, when a numerical range is directed to only integers within the numerical range, both endpoints of the numerical range, and each integer between the two endpoints, is included herein in the equivalent of a direct recitation of each integer, such as t being an integer selected from 1 to 10, meaning t being any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a variation within a certain temperature range. It will be appreciated that the described thermostatic process allows the temperature to fluctuate within the accuracy of the instrument control. Allowing fluctuations in the range of, for example,. + -. 5 deg.C,. + -. 4 deg.C,. + -. 3 deg.C,. + -. 2 deg.C, + -. 1 deg.C.
In the present invention,% (w/w) and wt% are weight percentages,% (v/v) is volume percentage, and% (w/v) is mass volume percentage.
All documents mentioned in this application are incorporated by reference in this application as if each were individually incorporated by reference. The citation referred to herein is incorporated by reference in its entirety for all purposes unless otherwise in conflict with the present disclosure's objectives and/or technical solutions. Where a citation is referred to herein, the definition of a reference in the document, including features, terms, nouns, phrases, etc., that is relevant, is also incorporated by reference. In the present invention, when the citation is referred to, the cited examples and preferred embodiments of the related art features are also incorporated by reference into the present application, but the present invention is not limited to the embodiments. It should be understood that where the citation conflicts with the description herein, the application will control or be adapted in accordance with the description herein.
First aspect of the present application
The application provides a preparation method of chili oil, which comprises the following steps:
providing hot pepper;
placing the pepper in a cellulase solution for enzymolysis to prepare an enzymolysis pepper;
removing water in the enzymolysis pepper, and crushing to prepare enzymolysis pepper pieces;
boiling the enzymolysis chili powder by using edible oil a, separating chili residues, and preparing chili oil;
the variety of the pepper is more than or equal to 2, the peppery degree is 3.6g/kg-5.0g/kg, and the color value is 3.8-6.5;
the conditions of enzymolysis comprise: the enzymolysis temperature is 40-50 ℃, the enzymolysis time is more than 1h, the pH is 5-7, the dosage of the cellulase corresponding to each 1g of the hot pepper is 4-8mg, and the enzyme activity of the cellulase is more than 1 ten thousand U/g;
the fineness of the enzymolysis pepper is 40-60 meshes;
the edible oil a comprises vegetable oil;
the cooking conditions comprise: the boiling temperature is 150-160 ℃, and the boiling time is 25-40min.
In the present application, the manner of removing the water in the enzymatic hydrolyzed pepper includes, but is not limited to: oven drying, e.g. below 120 deg.C, to a moisture content of less than 6wt%.
In the present application, the kind of the pepper is, for example, 2, 3, 4, 5, etc., the degree of pepperiness (g/kg) is, for example, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, and the color value is, for example, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, 5, 5.2, 5.4, 5.6, 5.8, 6, 6.2, 6.4, 6.5.
In the present application, the enzymolysis temperature (DEG C) is, for example, 40, 42, 44, 46, 48, 50, the enzymolysis time (h) is, for example, 1.5, 2, 2.5, 3, the pH is, for example, 5, 5.5, 6, 6.5, 7, the dosage (mg) of the cellulase corresponding to each 1g of the pepper is, for example, 4, 5, 6, 7, 8, and the enzymatic activity (ten thousand U/g) of the cellulase is, for example, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5. In some embodiments, the enzymatic hydrolysis is performed in a buffer having a corresponding pH, for example, a disodium phosphate-citric acid buffer at pH 6.
In the present application, the fineness of the enzymatic hydrolyzed pepper pieces is, for example, 40 mesh, 42 mesh, 44 mesh, 46 mesh, 48 mesh, 50 mesh, 52 mesh, 54 mesh, 56 mesh, 58 mesh, and 60 mesh.
In this application, the boiling temperature (deg.C) is, for example, 150, 152, 154, 156, 158, 160, and the boiling time (min) is, for example, 25, 27, 29, 31, 33, 35, 37, 39, 40.
In some embodiments of the present application, the pepper is selected from two or more of tri-cherry pepper, devil pepper, double thorn, babysbreath, gorgeon pepper and line pepper.
The peppers described herein are commonly available dried peppers, typically having a water content of 19wt% or less, such as 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6 (wt%) water content.
In some embodiments of the present application, the pepper is a whole pepper. The whole pepper as described in this application refers to a pepper that has not been subjected to a deseeding treatment.
In some embodiments of the present application, the mass ratio of the capsicum to the cellulase solution is 1: (3-5) for example, 1:3. 1:3.5, 1.
In some embodiments of the present application, the vegetable oil is selected from soybean oil, rapeseed oil, corn oil, peanut oil, sunflower oil, olive oil, camellia seed oil, palm oil, sesame oil, rice oil, cottonseed oil, coconut oil, perilla oil, linseed oil, walnut oil, or combinations thereof.
In some embodiments of the present application, the water content of the enzymatic capsicum frutescens is less than 6wt%, and the mass ratio of the enzymatic capsicum frutescens to the vegetable oil is 1: (6.5-7.5). The water content (wt%) of the enzymatic capsicum frutescens is, for example, 6, 5, 4, 3, 2, 1, and the mass ratio of the enzymatic capsicum frutescens to the vegetable oil is, for example, 1:6.5, 1:7.5.
second aspect of the present application
The application provides a preparation method of chili red oil, which comprises the following steps:
preparing chili red oil by using the chili residues separated in the preparation method of chili oil in the first aspect.
In some embodiments of the present application, the step of preparing the capsicum red oil from the capsicum residue comprises:
adding spice 1 into edible oil b for first stage frying, adding spice 2 and flavoring agent for second stage frying, adding the chili residue for third stage frying, and making into chili red oil.
In some embodiments of the present application, the method of preparation satisfies one or more of the following conditions:
(1) The edible oil b is selected from rapeseed oil, corn oil, peanut oil, sunflower seed oil, olive oil, camellia seed oil, palm oil, sesame oil, rice oil, cottonseed oil, coconut oil, perilla oil, linseed oil, walnut oil or a combination thereof;
(2) The spice 1 is selected from scallion, ginger, garlic, onion, caraway, celery or the combination thereof;
(3) The spice 2 is selected from pepper, aniseed or the combination thereof;
(4) Said flavoring agent is selected from salt, sugar, monosodium glutamate or a combination thereof;
(5) The conditions for the first stage frying include: the frying temperature is 110-130 ℃, and the frying time is 20-40 min;
(6) The conditions for the second stage frying include: frying at 110-130 deg.C for 5-15 min; and the combination of (a) and (b),
(7) The conditions for the third stage frying include: the frying temperature is 110-130 ℃, and the frying time is 2-8 min.
The frying temperature (C.) in the first stage frying is, for example, 110, 112, 114, 116, 118, 120, 122, 124, 126, 128, 130, and the frying time (min) in the first stage frying is, for example, 20, 25, 30, 35, 40.
The frying temperature (DEG C) of the second stage frying is, for example, 110, 112, 114, 116, 118, 120, 122, 124, 126, 128, 130, and the frying time (min) of the second stage frying is, for example, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15.
The frying temperature (deg.C) of the third stage frying is, for example, 110, 112, 114, 116, 118, 120, 122, 124, 126, 128, 130, and the frying time (min) of the third stage frying is, for example, 2, 3, 4, 5, 6, 7, 8.
In some embodiments of the present application, the edible oil b, the shallot, the ginger, the garlic, the onion, the caraway, the celery, the pepper, the anise, the salt, the sugar and the monosodium glutamate are (40-60): (5-10): (1-3): (2-5): (2-6): (1-5): (2-6): (1-2): (1-2): (3-6): (2-4): (1-3).
Third aspect of the present application
The application provides the chili oil prepared by the preparation method of the first aspect or the chili red oil prepared by the preparation method of the second aspect.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Embodiments of the present invention will be described in detail with reference to examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures for the conditions not specified in the following examples, preferably with reference to the guidelines given in the present invention, may also be performed according to the experimental manual or the conventional conditions in the art, may also be performed according to the conditions suggested by the manufacturer, or may be performed according to the experimental procedures known in the art.
In the following specific examples, the measurement parameters relating to the components of the raw materials, if not specified otherwise, may be subject to slight deviations within the accuracy of the weighing. Temperature and time parameters are involved to allow for acceptable deviation due to instrument test accuracy or operational accuracy.
1. Screening of pepper raw material
Capsaicin is a main substance generating peppery taste of chili oil, and the content difference of capsaicin of different chili varieties is large; the capsanthin is the main substance for the color generation of the chili oil, and the content difference of the capsanthin of different chili varieties is also larger. The content of capsanthin and capsaicin components is different among different pepper varieties, which causes pepper oil difference. Therefore, the color value and the pungency degree of the capsicum can be controlled only by selecting a proper capsicum variety from main capsicum production areas in China. The following table shows the color value and pungency index of the main pepper species.
TABLE 1
| Variety of (IV) C | Producing area | Piquancy degree g/kg | Color number A460 | Water content% | Seed content% |
| Three-cherry pepper | Henan province | 2.5-4.0 | 4.0-5.0 | 11 | 33-37 |
| New generation | Henan province | 1.0-3.0 | 4.5-5.5 | 12 | 34-40 |
| Red sun | Henan province | 2.0-4.0 | 3.8-4.8 | 13 | 34-40 |
| Hawk pepper | Hebei river | 1.0-3.0 | 4.5-5.5 | 12 | 34-40 |
| Pepper king | Fujian tea | 1.5-3.0 | 3.0-4.0 | 9 | 44-50 |
| Devil pepper | Indian (Indian) | 7.0-9.0 | 4.7-5.7 | 8 | 44-50 |
| S17 | India | 6.0-8.0 | 3.5-4.2 | 11 | 36-42 |
| Two chaste trees | Guizhou province | 2.5-4.0 | 5.8-7.0 | 14 | 12-17 |
| Bullet head | Guizhou province | 1.0-3.0 | 1.5-3.0 | 11 | 48-54 |
| Lantern pepper | Guizhou province | 1.0-3.0 | 1.2-2.1 | 12 | 46-52 |
| Starry sky | Guizhou province | 2.5-5.0 | 6.1-7.2 | 8 | 45-51 |
| Pod pepper | Guizhou province | 8.0-10.0 | 1.8-2.6 | 10 | 48-54 |
| Shizhu hong No. 5 | Chongqing | 3.0-5.0 | 2.0-2.9 | 11 | 41-47 |
| Stone pillar Red No. 3 | Chongqing | 3.0-5.0 | 1.8-2.8 | 9 | 43-49 |
| Colorful pepper | Chongqing | 4.0-6.0 | 3.8-4.8 | 12 | 30-36 |
| Board pepper | Xinjiang | —— | 2.5-4.0 | 14 | 23-29 |
| Linear pepper | Xinjiang | —— | 6.0-10.0 | 13 | 15-21 |
The pungency degree is detected according to the GB/T21266-2007 method.
The color values were determined according to the method in appendix A of GB 1886.34.
The water content was measured according to the method of GB 5009.3.
The seed content is according to formula A (seed content) = M (chilli seeds)/M (chilli) × 100%, M is mass.
The peppers are purchased from the internet; the calculation results are the detection results of the whole pepper, and the water and pepper seeds are not deducted.
From the above results, it can be seen that the color values and the pungency degree of the sanying pepper, the devil pepper, the two chaste tree branches, the starfish and the gorgeous pepper are more prominent, and in addition, the color value of the Xinjiang cayenne pepper is higher, so that two or more of the three cherries pepper, the devil pepper, the two chaste tree branches and the starfish can be selected as the raw materials for preparing the chili oil. The main proportion is 0-50 parts of three-cherry red pepper, 0-20 parts of devil's-ghost red pepper, 0-50 parts of two-chaste tree twigs, 0-50 parts of starfish, 0-50 parts of gorgeous red pepper and 0-20 parts of linear red pepper, and not all kinds are zero at the same time; mixing two or more of the above Capsici fructus at a certain proportion to obtain a mixture with pungency degree of 3.6-5.0g/kg and color value of 3.8-6.5.
2. Screening of chili oil production process
1. Selection of conditions for enzymatic hydrolysis
1.1 Effect of enzyme dosage on extraction yield
Mixing 20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of starfish and 40 parts of gorgeous pepper, and measuring the pungency degree to be 4.3mg/kg and the color value to be 4.8.
Uniformly mixing dried pepper with a buffer solution (disodium hydrogen phosphate-citric acid buffer solution) with the pH value of 6 according to the mass ratio of 1; drying the dried chili subjected to enzymolysis treatment at the temperature of below 120 ℃ until the water content is lower than 6wt%, crushing the dried chili until the dried chili is sieved by a 40-mesh sieve according to the weight ratio of 1:7, adding soybean oil with the temperature of 150 ℃ in the mass ratio, decocting for 30min, centrifugally separating out pepper residues, and filtering supernatant to obtain the pepper oil.
And (3) measuring the color value and the pungency degree of the capsicum oil, calculating the extraction rate of the pigment and the extraction rate of the capsaicin, and further determining the enzyme dosage.
Pigment extraction rate = color number (capsicum oil) capsicum oil quality/[ color number (capsicum raw material) capsicum quality ] of raw material,
capsaicin extraction rate = piquancy degree (chili oil) · chili oil quality/[ piquancy degree (chili raw material) · raw material chili quality ].
As can be seen from FIG. 1 and Table 2, the addition of cellulase in the amount of 4mg/g-8mg/g of capsicum resulted in better extraction of pigment and capsaicin and better economy.
TABLE 2
| Enzyme dosage | Color value | Pigment extraction rate | Degree of piquancy | Extraction rate of capsaicin |
| 0mg/g | 0.428 | 62.40 | 0.357 | 58.10 |
| 2mg/g | 0.446 | 65.10 | 0.375 | 61.00 |
| 4mg/g | 0.455 | 66.40 | 0.390 | 63.50 |
| 6mg/g | 0.461 | 67.20 | 0.395 | 64.30 |
| 8mg/g | 0.466 | 68.00 | 0.397 | 64.70 |
| 10mg/g | 0.468 | 68.20 | 0.398 | 64.80 |
1.2 influence of enzymatic hydrolysis pH on extraction yield
Mixing 20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of starfish and 40 parts of gorgeous pepper, and measuring the pungency degree to be 4.3mg/kg and the color value to be 4.8.
Uniformly mixing dried peppers with buffers with pH values of 4, 5, 6, 7, 8 and 9 according to a mass ratio of 1; drying the capsicum after the enzymolysis treatment at the temperature below 120 ℃ until the water content is lower than 6wt%, crushing the capsicum to pass through a 40-mesh sieve, and mixing the capsicum with the water according to the proportion of 1:7, adding soybean oil with the temperature of 150 ℃ in the mass ratio, decocting for 30min, centrifugally separating out pepper residues, and filtering supernatant to obtain the pepper oil.
And (3) measuring the color value and the pungency degree of the chili oil, calculating the pigment extraction rate and the capsaicin extraction rate, and further determining the pH value for enzymolysis.
Pigment extraction rate = color number (capsicum oil) capsicum oil quality/[ color number (capsicum raw material) capsicum quality ] of raw material,
capsaicin extraction rate = pungency (chili oil) by chili oil mass/[ pungency (chili raw material) by raw material chili mass ].
As can be seen from FIG. 2 and Table 3, the vegetable oil has the best effect of extracting the pigments and capsaicin when the pH of the enzymatic hydrolysis is controlled to be about 5-7.
TABLE 3
| pH of enzymolysis | Color value | Pigment extraction rate | Degree of piquancy | Extraction rate of capsaicin |
| pH4 | 0.413 | 60.2 | 0.352 | 57.3 |
| pH5 | 0.456 | 66.5 | 0.382 | 62.2 |
| pH6 | 0.461 | 67.2 | 0.395 | 64.3 |
| pH7 | 0.453 | 66.0 | 0.390 | 63.5 |
| pH8 | 0.437 | 63.8 | 0.378 | 61.5 |
| pH9 | 0.423 | 61.7 | 0.362 | 58.9 |
1.3 influence of enzymolysis temperature on extraction yield
20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of gypsophila paniculata and 40 parts of bright pepper are mixed, and the piquancy degree is 4.3mg/kg and the color value is 4.8.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1; drying the capsicum after enzymolysis treatment at the temperature below 120 ℃ until the water content is lower than 6wt%, crushing the capsicum to pass through a 40-mesh sieve according to the proportion of 1:7, adding soybean oil with the temperature of 150 ℃ in the mass ratio, boiling for 30min, centrifuging to separate pepper residues, and filtering supernatant to obtain the pepper oil.
And determining the color value and the pungency degree of the chili oil by measuring to further determine the enzymolysis temperature.
As can be seen from FIG. 3 and Table 4, when the enzymolysis temperature is controlled at 40-50 deg.C, the vegetable oil has the best extraction effect on pigment and capsaicin, and the extraction rate is the highest.
TABLE 4
1.4 influence of enzymolysis time on extraction rate of capsochrome and capsaicin
Mixing 20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of starfish and 40 parts of gorgeous pepper, and measuring the pungency degree to be 4.3mg/kg and the color value to be 4.8.
Uniformly mixing dried peppers with a buffer solution with the pH value of 6 according to the mass ratio of 1; drying the capsicum after enzymolysis treatment at the temperature below 120 ℃ until the water content is lower than 6wt%, crushing the capsicum to pass through a 40-mesh sieve according to the proportion of 1:7, adding soybean oil with the temperature of 150 ℃ in the mass ratio, boiling for 30min, centrifuging to separate pepper residues, and filtering supernatant to obtain the pepper oil.
And (4) respectively measuring pigment substances and capsaicine substances in different capsicum oil samples, and calculating the extraction rate.
As can be seen from fig. 4 and table 5, the extraction rate of pigments and capsaicin from the vegetable oil increases with time, but the increase from 0.5h to 1h is more significant from the economical point of view.
TABLE 5
| Time of enzymolysis | Color value | Pigment extraction rate | Degree of piquancy | Extraction rate of capsaicin |
| 0.5h | 0.440 | 64.1 | 0.384 | 62.5 |
| 1h | 0.461 | 67.2 | 0.395 | 64.3 |
| 1.5h | 0.466 | 68.0 | 0.400 | 65.1 |
| 2h | 0.470 | 68.5 | 0.402 | 65.4 |
| 2.5h | 0.472 | 68.9 | 0.404 | 65.8 |
| 3h | 0.474 | 69.1 | 0.406 | 66.1 |
In conclusion, the capsicum enzymolysis conditions can be set as that the dosage of the cellulase is 4-8mg/g capsicum powder, the pH of the enzymolysis buffer solution is 5-7, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is more than 1h.
2. Selection of oil-making conditions
2.1, determining the crushing fineness of the hot pepper
20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of gypsophila paniculata and 40 parts of bright pepper are mixed, and the piquancy degree is 4.3mg/kg and the color value is 4.8.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1; drying the capsicum after the enzymolysis treatment at the temperature of below 120 ℃ until the water content is lower than 6wt%, respectively crushing the capsicum to pass through 20, 40, 60, 80 and 100 meshes of sieves according to the proportion of 1:7, adding soybean oil with the temperature of 150 ℃ in the mass ratio, boiling for 30min, then centrifugally separating out pepper residues, and filtering supernatant to obtain the pepper oil.
The color value and the pungency degree of the chili oil are measured, and the extraction rate of pigment and capsaicin in the chili is further converted to determine the crushing mesh number.
TABLE 6
Pigment extraction rate = color number (capsicum oil) capsicum oil quality/[ color number (capsicum raw material) capsicum quality ] of raw material,
capsaicin extraction rate = pungency (chili oil) by chili oil mass/[ pungency (chili raw material) by raw material chili mass ].
From the above results, it can be seen that when the pulverizing fineness is 40-60 mesh, the extraction rate of the pigment and capsaicin in pepper is good, and when the pulverizing fineness is higher than 40 mesh, although the extraction rate is slightly increased, the increase effect is not obvious. And the fineness is increased, so that the separation effect and efficiency of centrifugation and filtration are influenced to a certain extent, and the crushing fineness can be determined to be 40-60 meshes.
2.2 determination of cooking temperature
Mixing 20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of starfish and 40 parts of gorgeous pepper, and measuring the pungency degree to be 4.3mg/kg and the color value to be 4.8.
Uniformly mixing dried peppers with a buffer solution with the pH value of 6 according to the mass ratio of 1; drying the capsicum after the enzymolysis treatment at the temperature below 120 ℃ until the water content is lower than 6wt%, crushing the capsicum to 40 meshes, and then sieving the capsicum according to the proportion of 1: adding 7 mass percent of the capsicum oleoresin into soybean oil, decocting for 30min at 140 ℃,150 ℃,160 ℃ and 170 ℃, respectively, then centrifugally separating out capsicum residues, and filtering supernatant to obtain capsicum oil.
The boiling temperature is determined by measuring the color value and the pungency degree of the capsicum oil and further converting the extraction rate of the pigment and the capsaicin in the capsicum.
TABLE 7
Pigment extraction rate = color number (capsicum oil) capsicum oil quality/[ color number (capsicum raw material) capsicum quality ] of raw material,
capsaicin extraction rate = piquancy degree (chili oil) · chili oil quality/[ piquancy degree (chili raw material) · raw material chili quality ].
As can be seen from the results in the table, the extraction rate of the pigment and capsaicin in the pepper is increased with the increase of the temperature, but when the boiling temperature is higher than 160 ℃, the extraction rate is reduced and the burnt smell is generated, mainly because the capsanthin pigment and the capsaicin are unstable at high temperature and can be degraded to a certain degree, so the boiling temperature can be determined to be 150-160 ℃.
2.3 determination of cooking time
20 parts of three-cherry pepper, 10 parts of devil pepper, 30 parts of gypsophila paniculata and 40 parts of bright pepper are mixed, and the piquancy degree is 4.3mg/kg and the color value is 4.8.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1:7, adding the mixture into soybean oil, decocting at 160 ℃ for 10min, 20min, 30min, 40min and 50min, then centrifugally separating out pepper residues, and filtering supernatant to obtain pepper oil.
The boiling time is determined by measuring the color value and the pungency degree of the chili oil and further converting the extraction rate of pigment and capsaicin in the chili.
TABLE 8
Pigment extraction rate = color number (capsicum oil) capsicum oil quality/[ color number (capsicum raw material) capsicum quality ] of raw material,
capsaicin extraction rate = piquancy (chili oil) versus chili oil quality/[ piquancy (chili raw material) versus raw material chili quality ].
As can be seen from the results in the table, the extraction rate of the pigment and capsaicin in the pepper is increased with the increase of the time, but when the time is higher than 30min, the extraction rate is not obvious although being improved, and when the time is prolonged to 50min, the extraction rate is reduced, mainly because the capsanthin and the capsaicin are degraded to a certain degree when being heated for a long time, so the boiling time can be set to be 25-40min.
Therefore, the manufacturing process of the chili oil (see fig. 5) can be determined as follows: mixing two or more of the following hot peppers according to a proportion, wherein 0-50 parts of three-cherry pepper, 0-20 parts of devil pepper, 0-50 parts of two-twig, 0-50 parts of babysbreath, 0-50 parts of gorgeous pepper and 0-20 parts of linear pepper, so that the hot degree range of the mixed hot peppers is 3.6-5.0g/kg, and the color value range is 3.8-6.5; adding buffer solution with pH of 5-7 into dried Capsici fructus, adding cellulase (cellulase is 4-8 ‰ of Capsici fructus weight), and performing enzymolysis at 40-50 deg.C with pH of 5-7 for more than 1 hr; drying the capsicum after enzymolysis treatment at the temperature below 120 ℃ until the water content is lower than 6wt%, crushing the capsicum to pass through a 40-60-mesh sieve, and then sieving the capsicum according to the weight ratio of 1: (6.5-7.5), adding into soybean oil, decocting at 150-160 deg.C for 25-40min, separating with horizontal centrifuge to obtain chili powder residue, and filtering the supernatant with 5 μm filter membrane to obtain chili oil.
The capsicol has color value and pungency degree of 0.3-0.6 and 0.3-0.5g/kg, respectively, and has extraction rate of capsicum pigment and capsaicin in capsicum material of 60-70%.
3. Making process of chili red oil
Heating 40-60 parts of edible oil to 120 ℃, adding 5-10 parts of scallion, 1-3 parts of ginger, 2-5 parts of garlic, 2-6 parts of onion, 1-5 parts of caraway and 2-6 parts of celery, heating and stirring for 30min, then adding 1-2 parts of dried pepper, 1-2 parts of anise, 3-6 parts of salt, 2-4 parts of white granulated sugar and 1-3 parts of monosodium glutamate, heating and stirring for 10min, conveying 15-30 parts of chili powder residues after centrifugation by a horizontal centrifuge into a boiling pot, heating and stirring for 5min, and cooling to room temperature to obtain the chili red oil.
4. Comparative example and example
1. Example 1
50 parts of three-cherry peppers, 30 parts of two-thorn twigs and 20 parts of gypsophila paniculata, and the peppery degree of the mixed peppery pepper is 3.8g/kg, and the color value is 5.1.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.8wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, decocting for 30min at 160 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant by using a 5-micron filter membrane to obtain the pepper oil.
The color value and pungency of the capsicum oil are 0.488 and 0.364g/kg respectively, and the extraction rate of capsicum pigment and capsaicin in capsicum raw material is 67% and 67%.
2. Example 2
50 parts of three-cherry pepper, 20 parts of two-chaste tree twigs, 20 parts of starfish and 10 parts of gorgeous pepper, wherein the peppery degree of the mixed peppery pepper is 3.7g/kg, and the color value is 5.3.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.5wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, decocting for 35min at 160 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant by using a 5-micron filter membrane to obtain the pepper oil.
The color value and pungency degree of the chili oil are 0.507 and 0.344g/kg respectively, and the extraction rate of the capsicum pigment and capsaicin in the chili raw material is 67 percent and 65 percent.
3. Example 3
20 parts of devil pepper, 30 parts of two-vitex negundo and 50 parts of gypsophila paniculata, and the peppery degree of the pepper is 4.52g/kg and the color value is 4.4 after mixing.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.6wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, decocting for 25min at 160 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant by using a 5-micron filter membrane to obtain the pepper oil.
The color value and pungency degree of the chili oil are respectively 0.426 g/kg and 0.402g/kg, and the extraction rate of capsochrome and capsaicin in chili raw materials is 66% and 64%.
4. Example 4
50 parts of devil pepper, 30 parts of two-vitex negundo and 20 parts of gypsophila paniculata, and the peppery degree of the pepper is 4.98g/kg and the color value is 6.4 after mixing.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.7wt%, crushing to pass through a 60-mesh sieve, and then mixing according to the weight ratio of 1:7.5, decocting for 40min at 150 ℃, separating by using a horizontal centrifuge (obtaining chilli powder and chilli residues), and filtering the supernatant by using a 5-micron filter membrane to obtain the chilli oil.
The color value and pungency degree of the chili oil are respectively 0.588 g/kg and 0.454g/kg, and the extraction rate of the capsicum pigment and capsaicin in the chili raw material is 69% and 68%.
5. Example 5
50 parts of three-cherry pepper and 50 parts of gorgeous pepper, wherein the peppery degree of the mixed peppery pepper is 3.6g/kg, and the color value is 3.8.
Uniformly mixing dried pepper with a buffer solution with pH5 according to a mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.8wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:6.5, adding into corn oil, decocting at 160 deg.C for 25min, separating with horizontal centrifuge (to obtain pepper residue), and filtering the supernatant with 5 μm filter membrane to obtain pepper oil.
The color value and pungency of the capsicum oil are 0.362 and 0.350g/kg respectively, and the extraction rate of capsicum pigment and capsaicin in capsicum raw material is 62% and 63%.
6. Comparative example 1
20 parts of devil pepper, 30 parts of two-vitex negundo and 50 parts of gypsophila paniculata, and the peppery degree of the pepper is 4.52g/kg and the color value is 4.4 after mixing.
Drying the hot pepper at 110 ℃ until the water content is 5.6wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, decocting for 25min at 160 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant by using a 5-micron filter membrane to obtain the pepper oil.
The color value and pungency degree of the chili oil are 0.361 g/kg and 0.358g/kg respectively, and the extraction rate of capsochrome and capsaicin in chili raw material is 57% and 55%.
7. Comparative example 2
20 parts of devil pepper, 30 parts of two-twig vitex negundo and 50 parts of gypsophila paniculata, and the peppery degree of the pepper is 4.52g/kg and the color value is 4.4 after mixing.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.6wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, decocting for 20min at 130 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant by using a 5-micron filter membrane to obtain the pepper oil.
The capsicol has color value and pungency degree of 0.368 and 0.371g/kg, respectively, and has extraction rate of capsochrome and capsaicin of Capsici fructus material of 59% and 57%.
8. Comparative example 3
50 parts of Shizhuyhong No. 3 and 50 parts of Shizhuyhong No. 5, the peppery degree of the pepper is 3.91g/kg after mixing, and the color value is 2.54.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.6wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, adding the mixture into soybean oil, decocting for 25min at 160 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant through a 5-micron filter membrane to obtain the pepper oil. The color value and pungency degree of the chili oil are 0.234 and 0.346g/kg respectively, and the extraction rate of capsochrome and capsaicin in the chili raw material is 64% and 62%.
9. Comparative example 4
100 parts of gypsophila paniculata, the peppery degree of the pepper is 3.89g/kg, and the color value is 6.2.
Uniformly mixing dried pepper with a buffer solution with the pH value of 6 according to the mass ratio of 1.
Drying the hot pepper at 110 ℃ until the water content is 5.6wt%, crushing to pass through a 40-mesh sieve, and then mixing according to the weight ratio of 1:7, adding the mixture into soybean oil, decocting for 25min at 160 ℃, separating by using a horizontal centrifuge (obtaining pepper residues), and filtering the supernatant through a 5-micron filter membrane to obtain the pepper oil.
The color value and pungency of the chili oil are respectively 0.556 and 0.345g/kg, and the extraction rate of the capsicum pigment and capsaicin in the chili raw material is 63 percent and 62 percent.
TABLE 9
And (4) assessing the preference degree: the differences of the color value and the piquancy degree of the two samples are small in example 2 and comparative example 4, and the sensory preference degree evaluation of the two samples and the commercial chili oil products can find that the chili oil prepared from more than two chili raw materials has richer fragrance and obvious chili fragrance, and the flavor, the mouthfeel and the comprehensive preference degree are higher than those of the chili oil prepared from a single chili raw material and the commercial chili oil products.
The effective appraisal number is 20, and the results are as follows:
watch 10
| Total score of smell preference | Taste preference score | Color preference score | Comprehensive preference ranking total score | |
| Example 1 | 100 | 100 | 100 | 100 |
| Example 2 | 120 | 115 | 132 | 122 |
| Example 3 | 98 | 103 | 95 | 98 |
| Example 4 | 102 | 124 | 140 | 126 |
| Example 5 | 95 | 102 | 91 | 97 |
| Comparative example 1 | 95 | 97 | 82 | 85 |
| Comparative example 2 | 91 | 93 | 83 | 84 |
| Comparative example 3 | 78 | 93 | 42 | 65 |
| Comparative example 4 | 62 | 95 | 109 | 73 |
| |
58 | 89 | 72 | 67 |
The scoring standard is as follows: the 5-point standard sample of the example is used for grading smell, taste, color and comprehensive preference, and other samples are tested by professionals in laboratories, and the scores of effective appraisers are added to obtain the test result (the higher the score is, the higher the preference degree is).
The features of the above-described embodiments and examples may be combined in any suitable manner, and for the sake of brevity, all possible combinations of features in the above-described embodiments and examples are not described in detail, but rather should be construed to fall within the scope of the present disclosure unless there is any conflict between such combinations of features.
The above-mentioned embodiments only express several embodiments of the present invention, so as to understand the technical solutions of the present invention specifically and in detail, but not to be understood as the limitation of the protection scope of the invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Furthermore, it should be understood that after reading the above teachings of the present invention, those skilled in the art may make various changes or modifications to the present invention, and the obtained equivalents may fall within the scope of the present application. It should also be understood that the technical solutions provided by the present invention, which are obtained by logical analysis, reasoning or limited experiments, are within the scope of the present invention as set forth in the appended claims. Therefore, the protection scope of the present invention should be subject to the content of the appended claims, and the description and the drawings can be used for explaining the content of the claims.
Claims (10)
1. The preparation method of the chili oil is characterized by comprising the following steps:
providing a pepper;
placing the pepper in a cellulase solution for enzymolysis to prepare an enzymolysis pepper;
removing water in the enzymolysis pepper, and crushing to prepare enzymolysis pepper powder;
cooking the enzymolysis chili powder by using edible oil a, separating chili residues, and preparing chili oil;
the variety of the pepper is more than or equal to 2, the peppery degree is 3.6g/kg-5.0g/kg, and the color value is 3.8-6.5;
the conditions of enzymolysis comprise: the enzymolysis temperature is 40-50 ℃, the enzymolysis time is more than 1h, the pH is 5-7, the dosage of the cellulase corresponding to each 1g of the hot pepper is 4-8mg, and the enzyme activity of the cellulase is more than 1 ten thousand U/g;
the fineness of the enzymolysis pepper powder is 40-60 meshes;
the edible oil a comprises vegetable oil;
the cooking conditions comprise: the boiling temperature is 150-160 ℃, and the boiling time is 25-40min.
2. The method of preparing chili oil according to claim 1, wherein the chili pepper meets one or more of the following conditions:
(1) The pepper is selected from two or more of fructus Rosae Laevigatae, devil pepper, fructus Viticis negundo, caulis et folium Pavettae Hongkongensis, cayenne pepper and cayenne pepper;
(2) The water content in the pepper is less than or equal to 19wt%; and (c) and (d),
(3) The pepper is whole pepper.
3. The method for preparing chili oil according to claim 1 or 2, wherein the mass ratio of the chili to the cellulase solution is 1: (3-5).
4. The method for preparing the chili oil according to claim 1 or 2, wherein the vegetable oil is selected from soybean oil, rapeseed oil, corn oil, peanut oil, sunflower seed oil, olive oil, camellia seed oil, palm oil, sesame oil, rice oil, cottonseed oil, coconut oil, perilla oil, linseed oil, walnut oil, or a combination thereof.
5. The method for preparing the chili oil according to the claim 1 or 2, wherein the water content of the enzymatic capsicum frutescens is lower than 6wt%, and the mass ratio of the enzymatic capsicum frutescens to the vegetable oil is 1: (6.5-7.5).
6. A preparation method of chili red oil is characterized by comprising the following steps:
preparing a capsicum red oil using the capsicum residue separated in the method for preparing capsicum oil according to any one of claims 1 to 5.
7. The method of claim 6, wherein the step of preparing the chili red oil from the chili residue comprises:
adding spice 1 into edible oil b for first stage frying, adding spice 2 and flavoring agent for second stage frying, adding the chili residue for third stage frying, and making into chili red oil.
8. The method of claim 7, wherein the method satisfies one or more of the following conditions:
(1) The edible oil b is selected from rapeseed oil, corn oil, peanut oil, sunflower seed oil, olive oil, camellia seed oil, palm oil, sesame oil, rice oil, cottonseed oil, coconut oil, perilla oil, linseed oil, walnut oil or a combination thereof;
(2) The spice 1 is selected from scallion, ginger, garlic, onion, caraway, celery or the combination thereof;
(3) The spice 2 is selected from pepper, aniseed or a combination thereof;
(4) Said flavoring agent is selected from the group consisting of salt, sugar, monosodium glutamate, and combinations thereof;
(5) The conditions for the first stage frying include: the frying temperature is 110-130 ℃, and the frying time is 20-40 min;
(6) The conditions for the second stage frying include: the frying temperature is 110-130 ℃, and the frying time is 5-15 min; and the combination of (a) and (b),
(7) The conditions for the third stage frying include: the frying temperature is 110-130 ℃, and the frying time is 2-8 min.
9. The preparation method of the chili red oil according to claim 8, wherein the mass ratio of the edible oil b, the shallot, the ginger, the garlic, the onion, the caraway, the celery, the pepper, the anise, the salt, the sugar and the monosodium glutamate is (40-60): (5-10): (1-3): (2-5): (2-6): (1-5): (2-6): (1-2): (1-2): (3-6): (2-4): (1-3).
10. A capsicum oil prepared by the preparation method according to any one of claims 1 to 5 or a capsicum red oil prepared by the preparation method according to any one of claims 6 to 9.
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