CN115644405A - Nut chili oil and preparation method thereof - Google Patents
Nut chili oil and preparation method thereof Download PDFInfo
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- CN115644405A CN115644405A CN202211405833.7A CN202211405833A CN115644405A CN 115644405 A CN115644405 A CN 115644405A CN 202211405833 A CN202211405833 A CN 202211405833A CN 115644405 A CN115644405 A CN 115644405A
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Abstract
The invention discloses nut chili oil which is prepared from the following raw materials in parts by mass: 5-7 parts of dried chili after enzyme treatment, 6-8 parts of rapeseed oil, 5-7 parts of nut extract, 0.8-1.2 parts of ginger, 0.1 part of chicken essence, 0.8-1.2 parts of garlic, 0.8-1.2 parts of soybean, 0.2-0.4 part of white vinegar and 0.5 part of sesame oil; the dried pepper after enzyme treatment is treated by polygalacturonic acid hydrolase and cellulase. This application uses supercritical CO 2 The extraction technology is used for extracting the nut extracts such as nut oil in nuts, so that green separation and extraction of the nut extracts are realized, and the method has the advantages of no toxicity of an extracting agent, easiness in recovery, safety in operation, extremely high product purity, simple process, low energy consumption and the like.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to nut chili oil and a preparation method thereof.
Background
The chili oil is a seasoning, and the preparation method thereof is very exquisite. During the preparation, the hot pepper and various ingredients and spices are generally used and are fused together through proper oil temperature. It is popular with people in Chongqing areas of China. As early as 1900, the chemist Wilbo Schwarrior invented a method for measuring the capsaicin content, and the standard pungency unit used was Schwarrior unit. The sweet pepper does not contain capsaicin, so the historical Gaoweier unit is 0; the capsaicin content of jalapeno pepper is 5000 Schigold units; and the capsaicin content in the havana pepper is 30 ten thousand Schwarveler units. However, these peppers are much inferior to the soul pepper because of their capsaicin content exceeding 100 million Stegoville units. For most people, the peppery degree of the pepper is only sensed by taste organs, but actually, the peppery degree is hooked with nutrition. The pepper is rich in vitamin C, beta-carotene, folic acid, magnesium and potassium; capsaicin in capsicum also has anti-inflammatory and anti-oxidation effects, and helps to reduce the risk of heart disease, some tumors and other chronic diseases with aging; in a plurality of human body test researches, the meal with the hot pepper can increase the energy consumption of the human body and help to lose weight; a paper published in british journal of nutriology 2011 also indicated that frequent eating of capsicum was effective in delaying the development of atherosclerosis and the oxidation of lipoproteins in blood. Furthermore, it has previously been thought that frequent consumption of peppers can irritate the stomach and even cause gastric ulcers. But the fact is just the opposite. The capsaicin can not cause the increase of gastric acid secretion, but can inhibit the gastric acid secretion, stimulate the secretion of alkaline mucus and is helpful for preventing and treating gastric ulcer. The existing chili oil has the defects of single nutrition, incapability of efficiently extracting beneficial components by a preparation method and the like, so that the nut chili oil and the preparation method thereof are needed to be provided.
Disclosure of Invention
In order to overcome the defects in the prior art, the nut chili oil and the preparation method thereof are provided.
The invention is realized by the following scheme:
the nut chili oil is prepared from the following raw materials in parts by mass: 5-7 parts of dried chili after enzyme treatment, 6-8 parts of rapeseed oil, 5-7 parts of nut extract, 0.8-1.2 parts of ginger, 0.1 part of chicken essence, 0.8-1.2 parts of garlic, 0.8-1.2 parts of soybean, 0.2-0.4 part of white vinegar and 0.5 part of sesame oil;
the dried pepper after enzyme treatment is treated by polygalacturonic acid hydrolase and cellulase.
The method for treating the dried peppers by adopting polygalacturonic acid hydrolase and cellulase comprises the following specific steps of:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 35-45 deg.C water bath for 2-4 hr.
The adding amount of the polygalacturonic acid hydrolase is 6-8mg/g, and the adding amount of the cellulase is 7-9mg/g.
The nut extract is extracted from one or more of cashew nut, peanut, almond and macadamia nut.
The dried pepper is air-dried by Mexico pepper.
A method for preparing nut chili oil comprises the following steps:
heating 6-8 parts of rapeseed oil by mass until the oil temperature is 210-240 ℃, spraying the heated rapeseed oil into 5-7 parts of dried chili after enzyme treatment, and mixing with 5-7 parts of nut extract, 0.8-1.2 parts of ginger, 0.1 part of chicken essence, 0.8-1.2 parts of garlic, 0.8-1.2 parts of soybean, 0.2-0.4 part of white vinegar and 0.5 part of sesame oil to obtain the nut chili oil.
The dried pepper after enzyme treatment is treated by polygalacturonic acid hydrolase and cellulase;
the method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 35-45 deg.C water bath for 2-4 hr;
the adding amount of the polygalacturonic acid hydrolase is 6-8mg/g, and the adding amount of the cellulase is 7-9mg/g.
The nut extract comprises the following specific extraction steps:
weighing dried nuts, pulverizing, and performing supercritical CO 2 Extracting to obtain an extract, namely the nut extract, wherein the extraction temperature is 35-45 ℃, the extraction pressure is 9-11MPa, and the extraction time is 60-80 minutes.
The nuts are one or more of cashews, peanuts, almonds and macadamia nuts.
The nuts are dried by adopting a gradient heating forced air drying method, and the specific operation steps are as follows: air-drying at 50 deg.C for 6 hr; then, the nuts are dried by air blowing for 24 hours in the environment of 60 ℃, wherein the nuts are turned over once every 6 hours; then, the nuts are dried by blowing in the environment of 65 ℃ for 24 hours, wherein the nuts are turned once every 6 hours; thus obtaining the dried nuts.
The beneficial effects of the invention are as follows:
1. this application uses supercritical CO 2 The extraction technology is used for extracting nut extracts such as nut oil in nuts, so that green separation and extraction of the nut extracts are realized, and the method has the advantages of no toxicity of an extracting agent, easiness in recovery, safety in operation, extremely high product purity, simple process, low energy consumption and the like;
and the effective components in the nuts can be directly dissolved in the chili oil by directly adopting the nut extract, so that the defect of more impurities in the traditional chili oil is overcome.
2. Traditional hot pepper stir-fry method can't break through the cell wall parcel that capsaicin class material is used as the main part by pectin, cellulose etc. beneficial material release such as capsaicin receives the hindrance, lead to capsaicin class material extraction efficiency in stir-fry in-process lower, and then cause the waste of raw materials, this application carries out enzyme treatment to dry pepper, and pectinase can be to pectin on the hot pepper cell wall, cellulose decomposes into the material of low molecule, destroy the structure of cell wall, reduce intercellular adhesion, promote the release of capsaicin class material, effectively promote the peppery degree of chilli oil, compare the dry pepper that does not have enzyme treatment, the peppery degree of chilli oil that this application adopted dry chilli oil after enzyme treatment to prepare improves to highest 6100 from about 3000, peppery degree promotion effect is very obvious.
Detailed Description
The following further illustrates preferred embodiments of the invention:
example 1
The nut chili oil is prepared from the following raw materials in parts by mass: 7 parts of dried chili after enzyme treatment, 7 parts of rapeseed oil, 5 parts of nut extract, 1.2 parts of ginger, 0.1 part of chicken essence, 1 part of garlic, 0.8 part of soybean, 0.4 part of white vinegar and 0.5 part of sesame oil;
the enzyme treated dried pepper is treated by polygalacturonic acid hydrolase and cellulase.
The method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 40 deg.C water bath for 2 hr.
The adding amount of the polygalacturonic acid hydrolase is 8mg/g, and the adding amount of the cellulase is 8mg/g.
The nut extract is extracted from one or more of cashew nut, peanut, almond and macadamia nut.
The dried pepper is air-dried by Mexico pepper.
A method for preparing nut chili oil comprises the following steps:
weighing the raw materials according to the mass parts, heating the rapeseed oil to the oil temperature of 240 ℃, spraying the heated rapeseed oil into the dried chili after enzyme treatment, and mixing the heated rapeseed oil with the nut extract, the ginger, the chicken essence, the garlic, the soybean, the white vinegar and the sesame oil to obtain the nut chili oil.
The nut extract comprises the following specific extraction steps:
weighing dried nuts, pulverizing, and performing supercritical CO 2 And (3) extracting to obtain an extract, namely the nut extract, wherein the extraction temperature is 35 ℃, the extraction pressure is 11MPa, and the extraction time is 70 minutes.
The nuts are one or more of cashew nuts, peanuts, almonds and macadamia nuts.
The nuts are dried by adopting a gradient heating forced air drying method, and the specific operation steps are as follows: air-drying at 50 deg.C for 6 hr; then, the nuts are dried by air blowing for 24 hours in the environment of 60 ℃, wherein the nuts are turned over once every 6 hours; then, the nuts are dried by blowing in the environment of 65 ℃ for 24 hours, wherein the nuts are turned once every 6 hours; thus obtaining the dried nuts.
Example 2
The nut chili oil is prepared from the following raw materials in parts by mass: 5 parts of dried chili after enzyme treatment, 8 parts of rapeseed oil, 6 parts of nut extract, 0.8 part of ginger, 0.1 part of chicken essence, 1.2 parts of garlic, 1 part of soybean, 0.2 part of white vinegar and 0.5 part of sesame oil;
the dried pepper after enzyme treatment is treated by polygalacturonic acid hydrolase and cellulase.
The method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 45 deg.C water bath for 3 hr.
The adding amount of the polygalacturonic acid hydrolase is 6mg/g, and the adding amount of the cellulase is 7-9mg/g.
The nut extract is extracted from one or more of cashew nuts, peanuts, almonds and macadamia nuts.
The dried pepper is air-dried by Mexico pepper.
A method for preparing nut chili oil comprises the following steps:
weighing the raw materials according to the mass parts, heating the rapeseed oil to 225 ℃, spraying the heated rapeseed oil into the dried chili after enzyme treatment, and mixing the heated rapeseed oil with the nut extract, the ginger, the chicken essence, the garlic, the soybean, the white vinegar and the sesame oil to obtain the nut chili oil.
The specific extraction steps of the nut extract are as follows:
weighing dried nut powderCrushing and supercritical CO 2 And (3) extracting to obtain an extract, namely the nut extract, wherein the extraction temperature is 45 ℃, the extraction pressure is 10MPa, and the extraction time is 60 minutes.
The nuts are one or more of cashews, peanuts, almonds and macadamia nuts.
The nuts are dried by adopting a gradient heating forced air drying method, and the specific operation steps are as follows: air-drying at 50 deg.C for 6 hr; then, the nuts are dried by air blowing for 24 hours in the environment of 60 ℃, wherein the nuts are turned over once every 6 hours; then air-drying at 65 deg.C for 24 hr while turning over the nuts every 6 hr; thus obtaining the dried nuts.
Example 3
The nut chili oil is prepared from the following raw materials in parts by mass: 6 parts of dried chili after enzyme treatment, 6 parts of rapeseed oil, 7 parts of nut extract, 1 part of ginger, 0.1 part of chicken essence, 0.8 part of garlic, 1.2 parts of soybean, 0.3 part of white vinegar and 0.5 part of sesame oil;
the enzyme treated dried pepper is treated by polygalacturonic acid hydrolase and cellulase.
The method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 35 deg.C water bath for 4 hr.
The adding amount of the polygalacturonic acid hydrolase is 7mg/g, and the adding amount of the cellulase is 7mg/g.
The nut extract is extracted from one or more of cashew nuts, peanuts, almonds and macadamia nuts.
The dried pepper is air-dried by Mexico pepper.
A method for preparing nut chili oil comprises the following steps:
weighing the raw materials according to the mass parts, heating the rapeseed oil to 210 ℃, spraying the heated rapeseed oil into the dried chili after enzyme treatment, and mixing the heated rapeseed oil with the nut extract, the ginger, the chicken essence, the garlic, the soybean, the white vinegar and the sesame oil to obtain the nut chili oil.
The nut extract comprises the following specific extraction steps:
weighing dried nuts, pulverizing, and performing supercritical CO 2 And (3) extracting to obtain an extract, namely the nut extract, wherein the extraction temperature is 45 ℃, the extraction pressure is 10MPa, and the extraction time is 60 minutes.
The nuts are one or more of cashew nuts, peanuts, almonds and macadamia nuts.
The nuts are dried by adopting a gradient heating forced air drying method, and the specific operation steps are as follows: air-drying at 50 deg.C for 6 hr; then, the nuts are dried by air blowing for 24 hours in the environment of 60 ℃, wherein the nuts are turned over once every 6 hours; then, the nuts are dried by blowing in the environment of 65 ℃ for 24 hours, wherein the nuts are turned once every 6 hours; thus obtaining the dried nuts.
Comparative example 1
The nut chili oil is prepared from the following raw materials in parts by mass: 6 parts of dried pepper, 6 parts of rapeseed oil, 7 parts of nut extract, 1 part of ginger, 0.1 part of chicken essence, 0.8 part of garlic, 1.2 parts of soybean, 0.3 part of white vinegar and 0.5 part of sesame oil;
the nut extract is extracted from one or more of cashew nuts, peanuts, almonds and macadamia nuts.
The dried pepper is air-dried by Mexico pepper.
A method for preparing nut chili oil comprises the following steps:
weighing the raw materials according to the mass parts, heating the rapeseed oil to 210 ℃, spraying the heated rapeseed oil into the dried chili after enzyme treatment, and mixing the heated rapeseed oil with the nut extract, the ginger, the chicken essence, the garlic, the soybean, the white vinegar and the sesame oil to obtain the nut chili oil.
The nut extract comprises the following specific extraction steps:
weighing dried nuts, pulverizing, and performing supercritical CO 2 Extracting to obtain extract, namely extracting the nutsThe extraction temperature is 45 ℃, the extraction pressure is 10MPa, and the extraction time is 60 minutes.
The nuts are one or more of cashews, peanuts, almonds and macadamia nuts.
The nuts are dried by adopting a gradient temperature-rising forced air drying method, and the specific operation steps are as follows: air-drying at 50 deg.C for 6 hr; then, the nuts are dried by air blowing for 24 hours in the environment of 60 ℃, wherein the nuts are turned over once every 6 hours; then, the nuts are dried by blowing in the environment of 65 ℃ for 24 hours, wherein the nuts are turned once every 6 hours; thus obtaining the dried nuts.
Comparative example 2
The nut chili oil is prepared from the following raw materials in parts by mass: 6 parts of dried chili after enzyme treatment, 6 parts of rapeseed oil, 7 parts of hot-pressed nut oil, 1 part of ginger, 0.1 part of chicken essence, 0.8 part of garlic, 1.2 parts of soybean, 0.3 part of white vinegar and 0.5 part of sesame oil;
the dried pepper after enzyme treatment is treated by polygalacturonic acid hydrolase and cellulase.
The method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 35 deg.C water bath for 4 hr.
The adding amount of the polygalacturonic acid hydrolase is 7mg/g, and the adding amount of the cellulase is 7mg/g.
The nut extract is extracted from one or more of cashew nuts, peanuts, almonds and macadamia nuts.
The dried pepper is air-dried by Mexico pepper.
A method for preparing nut chili oil comprises the following steps:
weighing the raw materials in parts by mass, heating the rapeseed oil to the oil temperature of 210 ℃, pouring the heated rapeseed oil into the enzyme-treated dry pepper, and mixing the heated rapeseed oil with hot-pressed nut oil, ginger, chicken essence, garlic, soybeans, white vinegar and sesame oil to obtain the nut pepper oil.
Measurement of pungency degree
The piquancy degree of the capsicum is determined by quantitatively detecting the capsaicin content by an ELISA method, the result is shown in table 1, and the piquancy degree of the nut capsicum oil can be obviously improved by adopting the dried capsicum after enzyme treatment as a raw material as can be seen from table 1.
TABLE 1 pepperiness of nut chili oil
Physicochemical indices of nut extract and hot-pressed nut oil
And (3) measuring the oxidation stability by adopting a grease oxidation rancidity instrument, analyzing components of the pretreated nut extract and hot-pressed nut oil by adopting GC-MS (gas chromatography-mass spectrometry), and analyzing physical and chemical indexes of the nut extract and the hot-pressed nut oil by adopting related national standards, wherein related results are shown in a table 2. As can be seen from table 2, the acid and peroxide values of the nut extracts of the present application are significantly better than those of conventional hot-pressed nut oils because of the deterioration of the fat quality due to rancid oxidation caused by the high temperature of baking and pressing in the hot-pressing process. The fatty acid composition of the nut extract of the present application does not differ significantly from that of the hot pressed nut oil.
TABLE 2 physical and chemical indexes of nut extracts and hot-pressed nut oils
Although the invention has been described and illustrated in some detail, it should be understood that various modifications may be made to the described embodiments or equivalents may be substituted, as will be apparent to those skilled in the art, without departing from the spirit of the invention.
Claims (10)
1. The nut chili oil is characterized by being prepared from the following raw materials in parts by mass: 5-7 parts of dried chili after enzyme treatment, 6-8 parts of rapeseed oil, 5-7 parts of nut extract, 0.8-1.2 parts of ginger, 0.1 part of chicken essence, 0.8-1.2 parts of garlic, 0.8-1.2 parts of soybean, 0.2-0.4 part of white vinegar and 0.5 part of sesame oil;
the enzyme treated dried pepper is treated by polygalacturonic acid hydrolase and cellulase.
2. The nut chili oil of claim 1, wherein: the method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50 wt%, pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 35-45 deg.C water bath for 2-4 hr.
3. The nut chili oil of claim 2, wherein: the adding amount of the polygalacturonic acid hydrolase is 6-8mg/g, and the adding amount of the cellulase is 7-9mg/g.
4. The nut chili oil of claim 1, wherein: the nut extract is extracted from one or more of cashew nuts, peanuts, almonds and macadamia nuts.
5. The nut chili oil of claim 1, wherein: the dried pepper is air-dried by Mexico pepper.
6. A process for preparing the nut chili oil of any of claims 1 to 5, comprising the steps of:
heating 6-8 parts of rapeseed oil by mass until the oil temperature is 210-240 ℃, spraying the heated rapeseed oil into 5-7 parts of dried chili after enzyme treatment, and mixing with 5-7 parts of nut extract, 0.8-1.2 parts of ginger, 0.1 part of chicken essence, 0.8-1.2 parts of garlic, 0.8-1.2 parts of soybean, 0.2-0.4 part of white vinegar and 0.5 part of sesame oil to obtain the nut chili oil.
7. The method of claim 1, wherein the nut chili oil is prepared by: the dried pepper after enzyme treatment is treated by polygalacturonic acid hydrolase and cellulase;
the method for treating the dried pepper by adopting the polygalacturonic acid hydrolase and the cellulase comprises the following specific steps:
weighing dried Capsici fructus, soaking in boiling water until the water content is not less than 50% (wt), pulverizing, adding polygalacturonic acid hydrolase and cellulase, and placing in 35-45 deg.C water bath for 2-4 hr;
the adding amount of the polygalacturonic acid hydrolase is 6-8mg/g, and the adding amount of the cellulase is 7-9mg/g.
8. The method of claim 7, wherein the nut extract is extracted by the following steps:
weighing dried nuts, pulverizing, and performing supercritical CO 2 Extracting to obtain an extract, namely the nut extract, wherein the extraction temperature is 35-45 ℃, the extraction pressure is 9-11MPa, and the extraction time is 60-80 minutes.
9. The method of claim 8, wherein the nut chili oil is prepared by: the nuts are one or more of cashew nuts, peanuts, almonds and macadamia nuts.
10. The method for preparing nut chili oil according to claim 8, wherein the nuts are dried by a gradient temperature-rise air-blast drying method, and the method comprises the following steps: air-drying at 50 deg.C for 6 hr; then blowing and drying for 24 hours in the environment of 60 ℃, wherein the nuts are turned once every 6 hours; then, the nuts are dried by blowing in the environment of 65 ℃ for 24 hours, wherein the nuts are turned once every 6 hours; thus obtaining the dried nuts.
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| CN2022113931400 | 2022-11-08 | ||
| CN202211393140 | 2022-11-08 |
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| CN115644405A true CN115644405A (en) | 2023-01-31 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115444040A (en) * | 2022-09-20 | 2022-12-09 | 代代田(佛山)生物科技有限公司 | Chili oil, chili red oil and preparation method thereof |
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| CN115444040A (en) * | 2022-09-20 | 2022-12-09 | 代代田(佛山)生物科技有限公司 | Chili oil, chili red oil and preparation method thereof |
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