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A method for preparing capsicum oleoresin by extracting and fermenting capsicum with supercritical carbon dioxide

A technology of capsicum oleoresin and fermented capsicum, which is applied in the field of food processing, can solve the problems of narrowing the use range of products, large residual organic solvents, high impurity content, etc., and achieves the effect of soft spicy feeling, good fluidity and high purity

Active Publication Date: 2017-06-16
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the extraction of capsicum oleoresin mainly adopts the organic solvent method, and the product contains no less than 100 other chemical substances such as protein, pectin, polysaccharide, etc., resulting in poor fluidity of the product and high content of insoluble impurities such as pectin. Large amount of residual organic solvents, strong and sharp spicy feeling, narrowing the scope of use of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing capsicum oleoresin by extracting and fermenting capsicum with supercritical carbon dioxide, the steps are as follows:

[0024] (1) Raw material pretreatment: select a new generation of fresh peppers with thick flesh, suitable maturity, no moths, and no scars, wash them with clean water, remove the stems, put them on a bamboo sieve, drain and dry them, and chop them to get peppers crushed, spare;

[0025] (2) Microbial fermentation: add 13% salt of the crushed pepper quality in the crushed pepper and mix well, pack into the altar, put the crushed pepper in the container, add 3% fermentation bacteria powder (in terms of fresh pepper weight, plant lactic acid The mass ratio of bacillus:yeast is 1:1), mix well, put in jar, seal, put it in 25℃ for two months to ferment, and you can get fermented pepper;

[0026] (3) Supercritical CO 2 Extraction: Put the fermented chili powder in a drying oven and dry it at 70°C, take it out when the moisture content...

Embodiment 2

[0028] A method for preparing capsicum oleoresin by extracting and fermenting capsicum with supercritical carbon dioxide, the steps are as follows:

[0029] (1) Raw material pretreatment: select fresh, thick-fleshed, suitable maturity, no moth-eaten, no scar millet pepper, wash it with clean water, remove the stalks, put it on a bamboo sieve, drain and dry it, chop it up, and get minced peppers ,spare;

[0030] (2) Microbial fermentation: add 10% salt of crushed pepper quality in crushed pepper and mix well, put into the altar, add 4% fermentation bacteria powder (in terms of fresh pepper weight, Lactobacillus acidophilus: the quality of Saccharomyces saccharomyces The ratio is 1:1), mixed evenly, put into an altar, sealed, and fermented at 35°C for one month to obtain fermented pepper;

[0031] (3) Supercritical CO 2 Extraction: Put the fermented chili powder in a drying oven and dry it at 80°C, take it out when the moisture content reaches 10%, crush it into chili powder w...

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PUM

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Abstract

The invention relates to a method for preparing capsicum oleoresin by extracting fermented chilli by supercritical carbon dioxide. The method comprises the following steps: (1) selecting and pretreating chilli; (2) fermenting the chilli by microorganisms; (3) extracting chilli oil resin by supercritical CO2. According to the method, fresh chilli is used as a raw material; a microorganism fermentation technology and a supercritical CO2 extraction technology are combined to extract the chilli oil resin, so that loss caused by mildewing in airing and storing processes of the fresh chilli can be reduced, and a product with high extracting rate, high purity, high flowability, mellow spiciness, rich nutrition and soft hot feeling can be obtained; a certain reference value is provided for deep development and comprehensive utilization of the chilli product; the product has a wide development prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing capsicum oleoresin by extracting and fermenting capsicum with supercritical carbon dioxide. Background technique [0002] Capsicum oleoresin is an oily liquid extracted and concentrated from capsicum. It has the inherent strong spicy taste of capsicum, and its main component is capsaicin. Capsaicin, also known as capsaicinoids, is a phenolic hydroxyl-containing alkaloid extracted from peppers. The components with higher content are capsaicin, dihydrocapsaicin and nordihydrocapsaicin, which are used in food processing, antibacterial Analgesic and biological pesticides and other fields have a wide range of applications. [0003] At present, the extraction of capsicum oleoresin mainly adopts the organic solvent method, and the product contains no less than 100 other chemical substances such as protein, pectin, polysaccharide, etc., resulting in poor f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09F1/02
CPCY02P20/54
Inventor 张伟伟李秉业李洪久王海丽
Owner SHANDONG TIANBO FOOD INGREDIENTS
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