WO2016029852A1 - 一种用鲜辣椒加工提取辣椒红和辣椒素的方法 - Google Patents

一种用鲜辣椒加工提取辣椒红和辣椒素的方法 Download PDF

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WO2016029852A1
WO2016029852A1 PCT/CN2015/088130 CN2015088130W WO2016029852A1 WO 2016029852 A1 WO2016029852 A1 WO 2016029852A1 CN 2015088130 W CN2015088130 W CN 2015088130W WO 2016029852 A1 WO2016029852 A1 WO 2016029852A1
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Prior art keywords
pepper
fresh
capsaicin
capsanthin
solvent
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PCT/CN2015/088130
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English (en)
French (fr)
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卢庆国
连运河
韩文杰
张俊强
袁新英
刘俊锋
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晨光生物科技集团股份有限公司
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Publication of WO2016029852A1 publication Critical patent/WO2016029852A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources

Definitions

  • the invention relates to the field of natural plant extracts, in particular to a method for extracting capsanthin and capsaicin by processing fresh pepper.
  • Capsanthin is a type of orange-red pigment present in mature peppers, mainly including the more polar capsanthin, capsanthin and less polar carotene and zeaxanthin.
  • capsanthin and capsaicin extracts In the industrial production of capsanthin and capsaicin extracts, companies often purchase dried peppers with a moisture content of less than 20%. Therefore, the fresh peppers must ensure the integrity of the peppers during the picking process and cannot be broken. Mildew is easy to occur during drying and storage, resulting in loss of color price, which will reduce the yield of the final product, capsanthin and capsaicin. Therefore, the pepper is generally picked by hand, which is time-consuming and labor-intensive, which increases the labor cost. At the same time, in the traditional capsicum red pigment extraction industry, the quality of the extracted capsanthin is poor, the acetone insoluble matter is higher, and the capsaicin has the same problem. It is difficult to meet the demand of high-end products on the market, and it is often necessary to carry out secondary processing by solvent extraction or supercritical extraction.
  • the invention discloses a method for extracting capsicum red and capsaicin by using fresh pepper, which can realize the industrialization, scale automatic production of capsanthin, and realize the new industrial modern production of capsicum and capsaicin directly processed by fresh pepper. way.
  • the invention firstly provides a method for extracting capsanthin and capsaicin from fresh pepper, comprising the following steps:
  • Fermentation the strain is evenly sprayed on the fresh pepper, and fermented under anaerobic conditions to obtain fermentation.
  • the fermented pepper crush can be processed into capsicum particles and then used to extract capsanthin and/or capsaicin, including the following steps:
  • Granulation The fermented pepper is dried at 105-180 ° C to a moisture content of 15-35%, pulverized into a paprika having a particle size of 30-80 mesh, and then granulated to obtain a capsicum granule.
  • the capsicum particles can be used to extract capsanthin and/or capsaicin, including the following steps:
  • solvent A is preferably n-hexane, vegetable oil extraction solvent, acetone, ethyl acetate, ether, isopropyl ether or Two kinds;
  • Solvent B is applied with solvent B, liquid-liquid extraction is performed to obtain a solvent layer and a pigment layer, and the solvent layer is concentrated to recover a solvent to obtain capsaicin, and the pigment layer is concentrated to obtain capsanthin.
  • the solvent B preferably has a volume fraction of 72%-92. % methanol or ethanol in water.
  • the strain in the step (2) is preferably an active lactic acid bacteria powder
  • the activation condition of the bacterial powder is: adding the bacterial powder to water having a temperature of 20-40 ° C, the bacterial powder content is 0.5-5%, and the thermal insulation is 0.5- 4h.
  • the fermentation condition in the step (2) is a temperature of 20-50 ° C, a fermentation time of 7-30 days, and the amount of the strain is 0.3% to 2% of the mass of the fresh pepper.
  • the seed rate of the fresh pepper shredded skin is less than 5%, and the fresh pepper crushing in the step (1) is required to be broken into a sheet having a width of 1-1.5 cm in length; the step ( 1)
  • the method of separating the seed coat is preferably a sieving method to separate the pepper seed skin.
  • the fresh pepper refers to a capsicum fruit having a water content of 50% or more.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 8-13% and a hardness of 1-10.
  • the extraction temperature is 36-47 ° C for a period of 4-4.5 hours.
  • the specific method for the "liquid-liquid countercurrent extraction method" referred to in the present invention is as follows: mixer and centrifugation
  • the machine is connected in series as a working unit.
  • the pepper fermentation product enters from the first working unit, is mixed with the extraction solvent in the mixer, and is centrifuged.
  • the pepper fermentation product is separated into a second working unit; and the extraction solvent enters from the nth working unit, is mixed with the pepper fermentation product in the mixer, is separated by a centrifuge, and the extraction solvent enters the n-1th working unit, which in turn
  • the above extraction method ensures that the difference between the liquid-liquid two-phase capsanthin concentration in the extraction process is in a constant range, which greatly improves the extraction efficiency.
  • the mixture of capsanthin and capsaicin in the present invention is also called red capsaicin in the industry, and is directly extracted from pepper by a solvent, and then obtained by other refining methods (such as liquid-liquid extraction), chili red and pepper. Separate.
  • the detection indicators of capsicum red pigment products are: color price Acetone insolubles, precipitates; red color of capsicum
  • the detection method refers to the national standard GB10783-2008; the detection methods of acetone insoluble matter and sediment are as follows:
  • the sample was added to the centrifuge tube (M1, g), weighed (M1', g), and after centrifugation for 40 minutes, the upper pigment was discarded, and dried, and the mass M1" was weighed.
  • the detection method of capsaicin is referred to the national standard GB28314-2012.
  • the invention also provides a fermented pepper crush, the preparation of the fermented pepper crush comprises the following steps:
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper.
  • the invention further provides the use of the fermented pepper crushed in extracting capsanthin and/or capsaicin.
  • microorganisms can consume the polysaccharides and protein components, thereby improving product quality.
  • the price of capsicum red pigment is more than 200, the precipitate is 0.2%-0.6%, the acetone insoluble matter is 0.01%--0.05%, and the appearance is relatively thin, and the fluidity is good.
  • the capsaicin product has a large improvement in oil solubility, and the unit has a hotness of 20 or more, and the fluidity is good.
  • the strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (bacteria No. 1.2472).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper.
  • the fermentation conditions were temperature 20 ° C, fermentation time 25 days, and the amount of bacteria used was 2% of the mass of fresh pepper.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 20 ° C, the content of the powder is 2%, and the temperature is kept for 4 hours.
  • the fermented pepper was dried at 105 ° C to a moisture content of 15%, and then pulverized into a 40-mesh paprika powder, which was then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 8% and a hardness of 7.
  • erythromycin was applied to a 72% aqueous solution of ethanol, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color value of capsanthin obtained by the above method is 222, the precipitate is 0.6%, the acetone insoluble matter is 0.04%, the color price yield is 99.0%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a hotness of 76%, and capsaicin was diluted with an edible oil to a mass fraction of 1%, and no precipitation was observed, and the capsaicin extraction rate was 99.3%.
  • strain selected in the present invention was purchased from the Institute of Microbiology of the Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.3919).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper.
  • the fermentation conditions were as follows: the temperature was 50 ° C, the fermentation time was 12 days, and the amount of the strain was 0.3% of the mass of the fresh pepper.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 30 ° C, the content of the powder is 5%, and the heat is kept for 1.5 hours.
  • the fermented pepper is dried at 180 ° C to a moisture content of 20%, and then pulverized into a chalk powder having a particle size of 30 mesh, and then granulated to obtain a capsicum granule.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 10% and a hardness of 3.
  • erythromycin was applied to a 92% aqueous solution of ethanol, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color value of the capsanthin obtained by the above method is 263, the precipitate is 0.3%, the acetone insoluble matter is 0.03%, the color price is 99.5%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a spicy degree of 32.5%. After capsaicin was diluted with edible oil to a mass fraction of 1%, no precipitation was observed, and the capsaicin extraction rate was 99.5%.
  • strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.1856).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; The method of separating the seed coat is preferably to separate the pepper seed skin by a vibrating screen in combination with a cyclone separation device.
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper.
  • the fermentation conditions were a temperature of 30 ° C and a fermentation time of 7 days, and the amount of the strain was 1% of the mass of the fresh pepper.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 40 ° C, the content of the powder is 4%, and the temperature is kept for 0.5 h.
  • the fermented pepper was dried at 110 ° C to a water content of 25%, and then pulverized into a chalk powder having a particle size of 60 mesh, and then granulated to obtain a capsicum granule.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 13% and a hardness of 1.
  • erythromycin is applied with an aqueous solution of 80% by volume of ethanol, and liquid-liquid extraction is performed to obtain a solvent layer and a pigment layer.
  • the solvent layer is concentrated to recover a capsaicin, and the pigment layer is concentrated to obtain capsanthin.
  • the color value of capsanthin obtained by the above method is 288, the precipitate is 0.1%, the acetone insoluble matter is 0.02%, the color yield is 99.6%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a hotness of 63.4%. After capsaicin was diluted with an edible oil to a mass fraction of 1%, no precipitation was observed, and the capsaicin extraction rate was 99.0%.
  • strain selected in the present invention was purchased from the Institute of Microbiology of the Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.2566).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper. Fermentation conditions are 25 ° C, fermentation time 30 days, the amount of strain is fresh pepper 1.5% of the amount.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water having a temperature of 28 ° C, the content of the powder is 0.5%, and the heat is kept for 3.5 hours.
  • the fermented pepper was dried at 125 ° C to a water content of 35%, and then pulverized into a chalk powder having a particle size of 80 mesh, and then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 9% and a hardness of 10.
  • erythromycin was applied to a 76% ethanol aqueous solution, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color price of capsanthin obtained by the above method is 314, the precipitate is 0.4%, the acetone insoluble matter is 0.03%, the color price yield is 99.6%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a hotness of 28%, and the capsaicin was diluted with an edible oil to a mass fraction of 1%, and no precipitation was observed, and the capsaicin extraction rate was 99.2%.
  • strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.6487).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper.
  • the fermentation conditions were as follows: the temperature was 35 ° C, the fermentation time was 20 days, and the amount of the strain was 1.8% of the mass of the fresh pepper.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder powder to a temperature of 38 ° C In the water, the content of the powder is 1% and the temperature is kept for 2.5 hours.
  • the fermented pepper is dried at 160 ° C to a water content of 30%, and then pulverized into a 50-mesh paprika powder, which is then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter 3-7 mm and 3-10 mm in length, having a water content of 12% and a hardness of 5.
  • erythromycin was applied with an aqueous solution of 86% by volume of ethanol, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color value of capsanthin obtained by the above method is 281, the precipitate is 0.3%, the acetone insoluble matter is 0.05%, the color price yield is 99.7%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a hotness of 51.4%, and the capsaicin was diluted with an edible oil to a mass fraction of 1%, and no precipitation was observed, and the capsaicin extraction rate was 99.4%.
  • the strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (bacteria No. 1.2472).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation the strain is evenly sprayed on the fresh pepper, and fermented under anaerobic conditions to obtain the fermented pepper; the fermentation condition is 40 ° C, the fermentation time is 16 days, and the amount of the strain is 1.3 of the quality of the fresh pepper. %.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 25 ° C, the content of the powder is 3.2%, and the heat is kept for 2.5 hours.
  • the fermented pepper is dried at 110 ° C to a moisture content of 18%, and then pulverized
  • the paprika powder having a particle size of 70 mesh was then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 9.6% and a hardness of 6.
  • erythromycin was applied to a methanol aqueous solution having a volume fraction of 72%, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color value of capsanthin obtained by the above method is 248, the precipitate is 0.3%, the acetone insoluble matter is 0.02%, the color price yield is 99.1%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a hotness of 20.2%. After capsaicin was diluted with an edible oil to a mass fraction of 1%, no precipitation was observed, and the capsaicin extraction rate was 99.5%.
  • strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.3919).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation the strain is evenly sprayed on the fresh pepper, and fermented under anaerobic conditions to obtain the fermented pepper; the fermentation condition is the temperature of 32 ° C, the fermentation time is 10 days, and the amount of the strain is 0.8 of the quality of the fresh pepper. %.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 36 ° C, the content of the powder is 1.5%, and the heat is kept for 2 hours.
  • the fermented pepper was dried at 122 ° C to a moisture content of 26%, and then pulverized into a chalk powder having a particle size of 60 mesh, and then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 10.4% and a hardness of 4.
  • erythromycin was applied to a methanol aqueous solution having a volume fraction of 92%, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color value of the capsanthin obtained by the above method is 0.2%, the precipitate is 0.2%, the acetone insoluble matter is 0.01%, the color yield is 99.7%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a spicy degree of 67.6%. After capsaicin was diluted with edible oil to a mass fraction of 1%, no precipitation was observed, and the capsaicin extraction rate was 99.8%.
  • strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.1856).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation the strain is evenly sprayed on the fresh pepper, and fermented under anaerobic conditions to obtain the fermented pepper; the fermentation condition is the temperature of 27 ° C, the fermentation time is 22 days, and the amount of the strain is 0.5 of the quality of the fresh pepper. %.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 32 ° C, the content of the powder is 2.6%, and the temperature is kept for 1 hour.
  • the fermented pepper was dried at 145 ° C to a water content of 31%, and then pulverized into a 50-mesh paprika powder, which was then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 8% and a hardness of 1.
  • erythromycin is applied to a methanol aqueous solution having a volume fraction of 80%, and liquid-liquid extraction is performed to obtain a solvent layer and a pigment layer.
  • the solvent layer is concentrated to recover a capsaicin, and the pigment layer is concentrated to obtain capsanthin.
  • the color value of capsanthin obtained by the above method is 271, the precipitate is 0.4%, the acetone insoluble matter is 0.03%, the color price yield is 98.7%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a hotness of 24.4%. After capsaicin was diluted with edible oil to a mass fraction of 1%, no precipitation was observed, and the capsaicin extraction rate was 99.6%.
  • the strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (bacteria No. 1.2566).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation the strain is evenly sprayed on the fresh pepper, and fermented under anaerobic conditions to obtain the fermented pepper; the fermentation condition is 40 ° C, the fermentation time is 15 days, and the amount of the strain is 1.2 of the quality of the fresh pepper. %.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 40 ° C, the content of the powder is 2.4%, and the heat is kept for 3 hours.
  • the fermented pepper was dried at 170 ° C to a moisture content of 29%, and then pulverized into a 50-mesh paprika powder, which was then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 10% and a hardness of 6.
  • erythromycin is applied to a methanol aqueous solution having a volume fraction of 76%, and liquid-liquid extraction is performed to obtain a solvent layer and a pigment layer.
  • the solvent layer is concentrated to recover a solvent to obtain capsaicin, and the pigment layer is concentrated to obtain a spicy Red pepper.
  • the color value of capsanthin obtained by the above method is 296, the precipitate is 0.2%, the acetone insoluble matter is 0.02%, the color price yield is 99.3%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method has a unity degree of 40, and capsaicin is diluted with an edible oil to a mass fraction of 1%, and no precipitation is observed, and the capsaicin extraction rate is 99.6%.
  • strain number 1.6487 100 kg of fresh pepper was taken, the color price was 5.0, and the raw material was 27, and the strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (strain number 1.6487).
  • a method for extracting capsicum red and capsaicin by using fresh peppers comprises the following steps: (1) crushing of fresh peppers: crushing freshly picked peppers, and separating the seed skins to obtain fresh peppers chili is chopped, collected, and spare. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation the strain is evenly sprayed on the fresh pepper, and fermented under anaerobic conditions to obtain the fermented pepper; the fermentation condition is 50 ° C, the fermentation time is 7 days, and the amount of the strain is 1.5 of the quality of the fresh pepper. %.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 35 ° C, the content of the powder is 3.5%, and the temperature is kept for 4 hours.
  • the fermented pepper was dried at 170 ° C to a moisture content of 29%, and then pulverized into a 50-mesh paprika powder, which was then granulated to obtain pepper granules.
  • the capsicum particles are spherical in shape of 3-7 mm in diameter or cylindrical in diameter of 3-7 mm and 3-10 mm in length, having a water content of 10% and a hardness of 6.
  • erythromycin was applied to a methanol aqueous solution having a volume fraction of 85%, and liquid-liquid extraction was carried out to obtain a solvent layer and a pigment layer.
  • the solvent layer was concentrated to recover a capsaicin, and the pigment layer was concentrated to obtain capsanthin.
  • the color value of the capsanthin obtained by the above method is 303, the precipitate is 0.2%, the acetone insoluble matter is 0.02%, the color yield is 99.5%, the appearance state is relatively thin, and the fluidity is good.
  • the capsaicin obtained by the above method had a unit spicy degree of 22.0. After capsaicin was diluted with an edible oil to a mass fraction of 1%, no precipitation was observed, and the capsaicin extraction rate was 99.3%.
  • the strain selected in the present invention was purchased from the Institute of Microbiology, Chinese Academy of Sciences, and the lactic acid bacteria (bacteria No. 1.2472).
  • a method for extracting capsicum red and capsaicin by using fresh pepper comprises the following steps: (1) crushing fresh pepper: crushing the fresh pepper picked, and separating the seed skin, obtaining fresh pepper, collecting, and storing. Fresh pepper crushed is required to be broken into a sheet having a width of 1-1.5 cm, and the seed rate in the skin is less than 5%; the method of separating the seed skin is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skin.
  • Fermentation The strain is evenly sprayed on the fresh pepper and fermented under anaerobic conditions to obtain the fermented pepper.
  • the fermentation conditions were temperature 20 ° C, fermentation time 25 days, and the amount of bacteria used was 2% of the mass of fresh pepper.
  • the strain is preferably active lactic acid bacteria powder, and the activation condition of the powder is: adding the powder to water at a temperature of 20 ° C, the content of the powder is 2%, and the temperature is kept for 4 hours.
  • the method for extracting capsicum red and capsaicin by using fresh pepper disclosed in the invention can meet the mechanized picking of pepper, greatly improve the efficiency, reduce the pigment loss and prolong the processing period, and improve the product quality of the pepper extract.

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  • Chemical & Material Sciences (AREA)
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  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
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Abstract

一种用鲜辣椒加工提取辣椒红和辣椒素的方法，涉及天然植物提取物领域。包括以下步骤：(1)鲜椒破碎：将鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用；(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵后的辣椒碎加工成辣椒颗粒，然后用于提取辣椒红色素和/或辣椒素。其有益效果在于：1、可满足辣椒机械化采摘，大幅提高效率。2、鲜辣椒发酵由于是避光条件下的厌氧发酵，色素基本不损失，且发酵辣椒碎在密封避光条件下可保存长达12个月，延长加工期，可使企业根据情况合理安排生产计划。3、通过发酵可改善提高辣椒红色素及辣椒素的最终产品品质。

Description

一种用鲜辣椒加工提取辣椒红和辣椒素的方法 技术领域
本发明涉及天然植物提取物领域，尤其涉及一种用鲜辣椒加工提取辣椒红和辣椒素的方法。
背景技术
辣椒红色素是存在于成熟辣椒中的一类橙红色色素，主要包括极性较强的辣椒红色素、辣椒玉红素和极性较小的胡萝卜素和玉米黄质。
在工业化生产辣椒红色素及辣椒素的提取物行业，企业往往收购的都是含水量20％以下的干辣椒，因此，鲜辣椒采摘过程中必须保证辣椒的完整性，不能破碎，如果一旦破碎，在晾晒和存储的过程中很容易发生霉变，造成色价的损失，会降低最终产品辣椒红色素及辣椒素的得率。因此，辣椒一般进行人工采摘，费时费力，增加了人工成本；同时，在传统辣椒红色素提取行业中，提取的辣椒红色素的品质较差，丙酮不溶物较高，辣椒素也存在同样的问题，难以满足市场上高端产品的需求，往往需要通过溶剂萃取或超临界萃取进行二次加工。
因此，研发一种用鲜辣椒加工提取辣椒红和辣椒素的方法，实现工业化采摘辣椒果实，同时延长辣椒储存期限，并有利于后续产品辣椒红色素及辣椒素品质提高，对辣椒种植产业，辣椒深加工产业都具有重大而深远的意义。
发明内容
本发明公开了一种用鲜辣椒加工提取辣椒红和辣椒素的方法，该方法可以实现工业化、规模自动化生产辣椒红色素，实现鲜辣椒直接加工生产辣椒红色素及辣椒素的工业现代化生产的全新途径。
本发明首先提供一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：
(1)鲜椒破碎：将鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用；
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵 辣椒碎；
(3)得到的发酵辣椒碎用溶剂提取，得到辣椒红色素和/或辣椒素。
优选地，所述发酵辣椒碎可以加工成辣椒颗粒，然后用于提取辣椒红色素和/或辣椒素，包括以下步骤：
造粒：将发酵辣椒碎在105-180℃条件下烘干至含水量15-35％，粉碎成粒度在30-80目的辣椒粉，然后造粒，制得辣椒颗粒。
优选地，所述辣椒颗粒可以用于提取辣椒红色素和/或辣椒素，包括以下步骤：
提取：用溶剂A萃取辣椒颗粒，萃取温度30-50℃，时间3-5小时，溶剂A优选正己烷、植物油抽提溶剂、丙酮、乙酸乙酯、乙醚、异丙醚中的任意一种或两种；
减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物红辣素；
分离：红辣素应用溶剂B，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素，所述溶剂B优选体积分数为72％-92％的甲醇或乙醇水溶液。
优选地，所述步骤(2)中的菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为20-40℃的水中，菌粉含量为0.5-5％，保温0.5-4h。
优选地，所述步骤(2)中的发酵条件为温度为20-50℃，发酵时间7-30天，菌种用量为鲜辣椒碎质量的0.3％-2％。
优选地，所述步骤(1)中鲜辣椒碎皮中含籽率小于5％，所述步骤(1)中鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状；所述步骤(1)中籽皮分离的方法优选筛分方式使辣椒籽皮分离。
优选地，所述鲜辣椒是指含水量在50％以上的辣椒果实。
优选地，所述辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为8-13％，硬度为1-10。
优选地，所述萃取温度36-47℃，时间4-4.5小时。
本发明中所称“液液逆流萃取的方法”具体操作方法如下：混合器与离心 机串联为一个工作单元，一套萃取系统中可以存在n个相同的工作单元(n≥2)，辣椒发酵产物从第一个工作单元进入，在混合器中与萃取溶剂混合后，经离心机分离辣椒发酵产物进入第二个工作单元；而萃取溶剂从第n个工作单元进入，在混合器中与辣椒发酵产物混合后，经离心机分离，萃取溶剂进入第n-1个工作单元，依次按上述方法进行，保证新萃取溶剂永远接触的都是即将萃取结束的辣椒发酵产物。上述萃取方法保证了萃取过程中的液液两相的辣椒红色素浓度差在一个恒定的范围，极大的提高了萃取效率。
本发明所述辣椒红色素及辣椒素的混合物在本行业又称红辣素，是用溶剂直接从辣椒中萃取，得到然后再根据需要采用其他精制方式(例如液液萃取)将辣椒红及辣椒素分开。
辣椒红色素产品的检测指标分别为：色价
Figure PCTCN2015088130-appb-000001
丙酮不溶物，沉淀物；辣椒红色素色价
Figure PCTCN2015088130-appb-000002
的检测方法参照国家标准GB10783-2008；丙酮不溶物、沉淀物检测方法如下：
辣椒红色素中丙酮不溶物检测方法：
用丙酮充分溶解一定量的样品(W，g)，称取烘至恒重的滤纸重量(W1，g)，进行过滤，滤完后用丙酮冲洗滤纸至无色，之后将滤纸烘干至恒重并冷却至室温后准确称重(W2，g)。
计算：不溶物(％)＝(W2-W1)/W×100％
式中：W-样品重量，g
W1-滤前滤纸重量，g
W2-过滤烘后滤纸重量，g
辣椒红色素中沉淀物检测方法：
向离心试管(M1，g)中加入样品，并称重(M1＇，g)，离心40分钟后倒掉上部色素，控干，称其质量M1″。
计算：不溶物含量(％)＝(M″－M)/(M＇－M)×100
辣椒素的辣度检测方法参照国家标准GB28314-2012。
本发明还提供了一种发酵辣椒碎，所述发酵辣椒碎的制备包括以下步骤：
(1)鲜椒破碎：将鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集， 备用；
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。
本发明进一步提供了所述发酵辣椒碎在提取辣椒红色素和/或辣椒素中的应用。
本发明的有益效果在于：
1、可满足辣椒机械化采摘，大幅提高效率：由于机械化采摘会造成鲜辣椒的破损，在后续的干制(晒干、风干)过程中色素会损失殆尽，且破损的辣椒易发霉变质，影响提取物产品品质。因此，目前鲜辣椒采收多为人工采摘，生产成本极高，且效率低。采用鲜辣椒发酵，由于鲜辣椒发酵要求破碎，所以对辣椒的完整度没有要求，辣椒破损并不会造成发酵过程中色素的损失或者辣椒发霉变质。因此鲜辣椒发酵可实现辣椒的机械化采摘，提高生产效率。
2、减少色素损失，延长加工期：辣椒干制过程中因为与空气接触，会造成大量色素的损失，尤其是辣椒破损时，色素损失更为严重。鲜辣椒发酵由于是避光条件下的厌氧发酵，色素基本不损失，且发酵后的辣椒碎在密封避光条件下可保存长达12个月，延长加工期，可使企业根据情况合理安排生产计划；
3、可改善辣椒提取物的产品品质：辣椒中含有许多多糖、蛋白质类成分，提取时会进入提取物中，造成产品有效成分含量低、胶质含量多、流动性差，严重影响产品品质。鲜辣椒发酵过程中，微生物可消耗其中的多糖、蛋白质成分，从而改善产品品质。通过发酵可改善提高辣椒红色素的最终产品品质，辣椒红色素色价均大于200，沉淀物为0.2％-0.6％，丙酮不溶物为0.01％--0.05％且外观状态较稀，流动性好，辣椒素产品油溶性有较大提高，单位辣度在20以上，流动性良好。
具体实施方式
下面结合具体实施例对本发明作进一步详细的说明，本申请中菌种的选择并不是限制性条件，可选择同类的乳酸菌种。
实施例1：
取鲜辣椒100kg，色价为1.2，吨原料辣度为145，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.2472)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵条件为温度为20℃，发酵时间25天，菌种用量为鲜辣椒碎质量的2％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为20℃的水中，菌粉含量为2％，保温4h。
(3)造粒：将发酵辣椒碎在105℃条件下烘干至含水量15％，然后粉碎成粒度在40目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为8％，硬度为7。
(4)提取：用乙醚萃取辣椒颗粒，萃取温度30℃，时间5小时。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为72％的乙醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价222，沉淀物为0.6％，丙酮不溶物为0.04％，色价得率99.0％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为76％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.3％。
实施例2：
取鲜辣椒100kg，色价为2.3，吨原料辣度为15，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.3919)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵条件为温度为50℃，发酵时间12天，菌种用量为鲜辣椒碎质量的0.3％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为30℃的水中，菌粉含量为5％，保温1.5h。
(3)造粒：将发酵辣椒碎在180℃条件下烘干至含水量20％，然后粉碎成粒度在30目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为10％，硬度为3。
(4)提取：用植物油抽提溶剂萃取辣椒颗粒，萃取温度38℃，时间4小时。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为92％的乙醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。上述方法得到的辣椒红色素的色价263，沉淀物为0.3％，丙酮不溶物为0.03％，色价得率99.5％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为32.5％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.5％。
实施例3：
取鲜辣椒100kg，色价为3.0，吨原料辣度为56，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.1856)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％； 籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵条件为温度为30℃，发酵时间7天，菌种用量为鲜辣椒碎质量的1％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为40℃的水中，菌粉含量为4％，保温0.5h。
(3)造粒：将发酵辣椒碎在110℃条件下烘干至含水量25％，然后粉碎成粒度在60目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为13％，硬度为1。
(4)提取：乙酸乙酯溶剂萃取辣椒颗粒，萃取温度45℃，时间200min。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为80％的乙醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价288，沉淀物为0.1％，丙酮不溶物为0.02％，色价得率99.6％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为63.4％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.0％。
实施例4：
取鲜辣椒100kg，色价为5.0，辣度23，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.2566)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵条件为温度为25℃，发酵时间30天，菌种用量为鲜辣椒碎质 量的1.5％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为28℃的水中，菌粉含量为0.5％，保温3.5h。
(3)造粒：将发酵辣椒碎在125℃条件下烘干至含水量35％，然后粉碎成粒度在80目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为9％，硬度为10。
(4)提取：用等比例混合的正己烷和植物油抽提溶剂的混合溶剂萃取辣椒颗粒，萃取温度50℃，时间260min。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为76％的乙醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价314，沉淀物为0.4％，丙酮不溶物为0.03％，色价得率99.6％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为28％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.2％。
实施例5：
取鲜辣椒100kg，色价为3.9，吨原料辣度为56，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.6487)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵条件为温度为35℃，发酵时间20天，菌种用量为鲜辣椒碎质量的1.8％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为38℃的 水中，菌粉含量为1％，保温2.5h。
(3)造粒：将发酵辣椒碎在160℃条件下烘干至含水量30％，然后粉碎成粒度在50目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为12％，硬度为5。
(4)提取：用正己烷和乙酸乙酯的混合溶剂萃取辣椒颗粒，萃取温度40℃，时间240min。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为86％的乙醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价281，沉淀物为0.3％，丙酮不溶物为0.05％，色价得率99.7％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为51.4％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.4％。
实施例6：
取鲜辣椒100kg，色价为2.8，吨原料辣度为5.5，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.2472)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎；发酵条件为温度为40℃，发酵时间16天，菌种用量为鲜辣椒碎质量的1.3％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为25℃的水中，菌粉含量为3.2％，保温2.5h。
(3)造粒：将发酵辣椒碎在110℃条件下烘干至含水量18％，然后粉碎 成粒度在70目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为9.6％，硬度为6。
(4)提取：用丙酮萃取辣椒颗粒，萃取温度46℃，时间5小时。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为72％的甲醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价248，沉淀物为0.3％，丙酮不溶物为0.02％，色价得率99.1％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为20.2％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.5％。
实施例7：
取鲜辣椒100kg，色价为1.9，吨原料辣度为62，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.3919)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎；发酵条件为温度为32℃，发酵时间10天，菌种用量为鲜辣椒碎质量的0.8％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为36℃的水中，菌粉含量为1.5％，保温2h。
(3)造粒：将发酵辣椒碎在122℃条件下烘干至含水量26％，然后粉碎成粒度在60目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为10.4％，硬度为4。
(4)提取：用丙酮和植物油抽提溶剂混合萃取辣椒颗粒，萃取温度35℃， 时间210min。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为92％的甲醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价204，沉淀物为0.2％，丙酮不溶物为0.01％，色价得率99.7％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为67.6％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.8％。
实施例8：
取鲜辣椒100kg，色价为3.5，吨原料辣度为12，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.1856)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎；发酵条件为温度为27℃，发酵时间22天，菌种用量为鲜辣椒碎质量的0.5％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为32℃的水中，菌粉含量为2.6％，保温1h。
(3)造粒：将发酵辣椒碎在145℃条件下烘干至含水量31％，然后粉碎成粒度在50目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为8％，硬度为1。
(4)提取：正己烷溶剂萃取辣椒颗粒，萃取温度42℃，时间280min。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为80％的甲醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价271，沉淀物为0.4％，丙酮不溶物为0.03％，色价得率98.7％，外观状态较稀，流动性好。
上述方法得到的辣椒素的辣度为24.4％，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.6％。
实施例9：
取鲜辣椒100kg，色价为4.3，吨原料辣度为45，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.2566)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎；发酵条件为温度为40℃，发酵时间15天，菌种用量为鲜辣椒碎质量的1.2％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为40℃的水中，菌粉含量为2.4％，保温3h。
(3)造粒：将发酵辣椒碎在170℃条件下烘干至含水量29％，然后粉碎成粒度在50目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为10％，硬度为6。
(4)提取：用植物油抽提溶剂和异丙醚的混合溶剂萃取辣椒颗粒，采用液液逆流萃取的方法，萃取温度50℃，时间200min。
(5)减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为76％的甲醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣 椒红色素。
上述方法得到的辣椒红色素的色价296，沉淀物为0.2％，丙酮不溶物为0.02％，色价得率99.3％，外观状态较稀，流动性好。
上述方法得到的辣椒素的单位辣度为40，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.6％。
实施例10：
取鲜辣椒100kg，色价为5.0，吨原料辣度为27，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.6487)。
一种鲜辣椒的工业化加工方法一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎；发酵条件为温度为50℃，发酵时间7天，菌种用量为鲜辣椒碎质量的1.5％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为35℃的水中，菌粉含量为3.5％，保温4h。
(3)造粒：将发酵辣椒碎在170℃条件下烘干至含水量29％，然后粉碎成粒度在50目的辣椒粉，然后造粒，制得辣椒颗粒。辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为10％，硬度为6。
(4)提取：用异丙醚萃取辣椒颗粒，采用液液逆流萃取的方法，萃取温度40℃，时间250min。
(5)减压浓缩得产品：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物。
(6)分离：红辣素应用体积分数为85％的甲醇水溶液，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素。
上述方法得到的辣椒红色素的色价303，沉淀物为0.2％，丙酮不溶物为0.02％，色价得率99.5％，外观状态较稀，流动性好。
上述方法得到的辣椒素的单位辣度为22.0，辣椒素用食用油稀释到质量分数为1％后，无沉淀，辣椒素提取率为99.3％。
实施例11：
取鲜辣椒100kg，色价为1.2，吨原料辣度为145，本发明选用的菌株购于中科院微生物所，乳酸菌(菌种编号1.2472)。
一种用鲜辣椒加工提取辣椒红和辣椒素的方法，包括以下步骤：(1)鲜椒破碎：将采摘下来的鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用。鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状，皮中含籽率小于5％；籽皮分离的方法优选振动筛结合旋风分离装置使辣椒籽皮分离。
(2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。发酵条件为温度为20℃，发酵时间25天，菌种用量为鲜辣椒碎质量的2％。
菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为20℃的水中，菌粉含量为2％，保温4h。
虽然，上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
工业实用性
本发明公开的用鲜辣椒加工提取辣椒红和辣椒素的方法，可满足辣椒机械化采摘，大幅提高效率；可减少色素损失，延长加工期；可改善辣椒提取物的产品品质。

Claims (10)

  1. 一种用鲜辣椒加工提取辣椒红和辣椒素的方法，其特征在于，包括以下步骤：
    (1)鲜椒破碎：将鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用；
    (2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎；
    (3)得到的发酵辣椒碎用溶剂提取，得到辣椒红色素和/或辣椒素。
  2. 根据权利要求1所述的方法，其特征在于：所述发酵辣椒碎可以加工成辣椒颗粒，然后用于提取辣椒红色素和/或辣椒素，包括以下步骤：
    造粒：将发酵辣椒碎在105-180℃条件下烘干至含水量15-35％，粉碎成粒度在30-80目的辣椒粉，然后造粒，制得辣椒颗粒。
  3. 根据权利要求2所述的方法，其特征在于：所述辣椒颗粒可以用于提取辣椒红色素和/或辣椒素，包括以下步骤：
    提取：用溶剂A萃取辣椒颗粒，萃取温度30--50℃，时间3—5小时，溶剂A优选正己烷、植物油抽提溶剂、丙酮、乙酸乙酯、乙醚、异丙醚中的任意一种或两种；
    减压浓缩：将萃取液进行减压浓缩，回收溶剂，脱溶残，得辣椒红色素及辣椒素的混合物红辣素；
    分离：红辣素应用溶剂B，进行液液萃取，得到溶剂层和色素层，溶剂层浓缩回收溶剂得到辣椒素，色素层浓缩得到辣椒红色素，所述溶剂B优选体积分数为72％-92％的甲醇或乙醇水溶液。
  4. 根据权利要求1-3任意一项所述的方法，其特征在于：所述步骤(2)中的菌种优选活性乳酸菌粉，菌粉的活化条件为：将菌粉加入温度为20—40℃的水中，菌粉含量为0.5-5％，保温0.5-4h。
  5. 根据权利要求1-3任意一项所述的方法，其特征在于：所述步骤(2)中的发酵条件为温度为20-50℃，发酵时间7-30天，菌种用量为鲜辣椒碎质 量的0.3％-2％。
  6. 根据权利要求1-3任意一项所述的方法，其特征在于：所述步骤(1)中鲜辣椒碎皮中含籽率小于5％，所述步骤(1)中鲜辣椒碎要求破碎成宽度为1-1.5cm长的片状；所述步骤(1)中籽皮分离的方法优选筛分方式使辣椒籽皮分离。
  7. 根据权利要求1-3任意一项所述的方法，其特征在于：所述鲜辣椒是指含水量在50％以上的辣椒果实。
  8. 根据权利要求2所述的方法，其特征在于：所述辣椒颗粒为直径3-7mm的球形或直径3-7mm、长3-10mm的圆柱形，含水量为8-13％，硬度为1-10。
  9. 一种发酵辣椒碎，其特征在于：所述发酵辣椒碎的制备包括以下步骤：
    (1)鲜椒破碎：将鲜辣椒进行破碎，籽皮分离后，得到鲜辣椒碎，收集，备用；
    (2)发酵：将菌种均匀喷洒在鲜辣椒碎上，厌氧条件下发酵，得到发酵辣椒碎。
  10. 权利要求9所述的发酵辣椒碎在提取辣椒红色素和/或辣椒素中的应用。
PCT/CN2015/088130 2014-08-26 2015-08-26 一种用鲜辣椒加工提取辣椒红和辣椒素的方法 WO2016029852A1 (zh)

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