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Method for preparing epipastic water-dispersing hot pepper essence

A production method and technology of water-soluble capsicum extract, applied in food preparation, application, food science, etc., can solve problems such as limiting the use range of capsicum extract products, oil-soluble capsicum extract cannot be directly applied, and affect the sensory quality of food, etc., to achieve convenience Effects of use, transportation and storage, easy large-scale production, and low production cost

Active Publication Date: 2008-05-21
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] People have always eaten chili directly or simply processed it into chili powder or chili sauce for use, which can not make full use of raw materials, but also has problems such as uneven taste and particles, which affects the sensory quality of food, and is easy to deteriorate during storage.
Capsicum extract extracted from capsicum is mainly used in the form of oil solution in the market, and its production has relatively mature technical methods. In many cases, oil-soluble capsicum extract cannot be directly applied
It can only be used as a liquid product dispersed in water after adding food emulsifiers to the oil-soluble capsicum extract. These have limited the use range of capsicum extract products in practical applications, and expanding its use range has become a major issue in today's industry. One of the technologies actively explored in
Compared with powdered products, liquid products also have many inconveniences in storage and transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Add 46.2 kg of Tween-80, 5 kg of sucrose fatty acid ester, and 9.4 kg of microcrystalline cellulose to 23.2 kg of capsicum essence, heat at 60°C, and stir for 2.5 hours to prepare a water-soluble capsanthin emulsion, keep it warm for later use; take 1400 kg Water, add 55kg of gum arabic powder, then add 28kg of β-cyclodextrin and 472kg of maltodextrin respectively, heat at 75°C, stir evenly, then slowly add capsanthin emulsion, stir for 4 hours, then spray dry After instant drying by the machine, a light yellow powdery water-dispersed capsicum essence product is obtained. The spray drying conditions are: the inlet air temperature is 200°C, the outlet air temperature is 105°C, and the air pressure is 3.5kg / cm 2 , and finally vacuum-tightly packaged and stored in a cool and dry place.

Embodiment 2

[0018] Add 65 kg of Tween-80, 8 kg of sucrose fatty acid ester and 9.3 kg of silicon dioxide to 34.8 kg of capsicum essence, heat at 65°C, and stir for 2 hours to prepare a water-soluble capsanthin emulsion, keep it warm for later use; take 1500 kg of distilled water , add 68 kg of peach gum powder, then add 32 kg of β-cyclodextrin and 414 kg of maltodextrin respectively, heat at 70°C, stir evenly, then slowly add capsanthin emulsion, stir for 4.5 hours, pass through a spray dryer After instant drying, a light yellow powdery water-dispersed capsicum extract product is obtained. The spray drying conditions are: the inlet air temperature is 180°C, the outlet air temperature is 95°C, and the air pressure is 3kg / cm 2 , and finally vacuum-tightly packaged and stored in a cool and dry place.

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Abstract

The invention relates to a preparation method of a mealy water-dispersible capsicum oleoresin, which comprises the following steps that: (1) food-grade emulsification agent and anticaking agent are added into the capsicum oleoresin, wherein the content of capsicine in which is not less than 10 percent, then the capsicum oleoresin is heated to 40 DEG C to 80 DEG C and stirred for 1hour to 3 hours to prepare water-soluble capsicum oleoresin latex that is kept warm and reserved for use; (2) glue powder and dextrin are added into water and heated to 50 DEG C to 80 DEG C and stirred evenly, then the water-soluble capsicum oleoresin latex is added in slowly and stirred for 3 hours to 6 hours; after that, spraying and drying are carried out to gain primrose yellow and mealy capsicum oleoresin products with even grain diameter; finally, the capsicum oleoresin is vacuumized and packed in a sealed way to store in cool and dry places. The invention requires no homogenization treatment, thus the preparation method has the advantages of easy operation, being convenient to realize and low production cost.

Description

Technical field: [0001] The invention relates to a preparation method of powdery water-dispersed capsicum essence. Background technique: [0002] As the main condiment of pungent taste, pepper is an indispensable seasoning product in food processing. It is deeply loved by people all over the world, and it is almost all over the country in my country. At present, the production of chili products is developing in the direction of diversification, from the traditional production of condiments to the in-depth development of capsanthin and capsaicin products with high economic benefits, realizing the comprehensive utilization of chili peppers and improving the quality of chili peppers themselves. the value of. [0003] Capsicum extract is an oily liquid extracted from capsicum, also known as capsicum oleoresin, which has a strong spicy taste of capsicum. The spicy ingredients contained in peppers are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homodihydrocapsaicin. In...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 连运河杨文江田洪
Owner CHENGUANG BIOTECH GRP CO LTD
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