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Method for preparing chilli seed oil and chilli seed dietary fibers

A technology of chili seed oil and dietary fiber, which is applied in the field of food processing, can solve the problems of limitation, waste of nutritional resources, low utilization rate, etc., and achieve the effects of increasing added value, protecting nutrition, and extending the industrial chain

Active Publication Date: 2017-09-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But at present, most of the by-products of pepper processing—pepper seeds are discarded as waste, which not only has a low utilization rate, but also causes a great waste of nutrient resources, causes environmental pollution, and limits and restricts the economic benefits brought by the by-products of pepper

Method used

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  • Method for preparing chilli seed oil and chilli seed dietary fibers

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: method of the present invention (ultrahigh pressure combined with enzyme method)

[0021] (1) Put 40-60 mesh pepper seeds into a 50mL PE plastic bottle, add hexane at a ratio of 1:10, seal it and put it in an ultra-high pressure equipment container, add 1% alkaline protease (2000U / g bottom Substance)+cellulase (2000U / g substrate) (W / W=3:2), 45°C, 450Mpa treatment for 5min; then at 4°C, 3500r / min low temperature centrifugation for 10min, desolvation; obtained under this condition The chili seed oil is clear, transparent, free of impurities and solvent residues, and the extraction rate of the chili seed oil is 98.21%.

[0022] (2) Add distilled water to the pre-precipitated seed meal according to the solid-to-liquid ratio (in W / V) of 1:10, react at 45°C for 1 hour, centrifuge at 4°C and 3500r / min for 10min at low temperature, and remove the supernatant Precipitate with 5 times the volume of 95% ethanol, desolventize and freeze-dry to obtain soluble dietary ...

Embodiment 2

[0023] Embodiment 2: method of the present invention (ultrahigh pressure combined with enzyme method)

[0024] (1) Put 20-40 mesh chili seeds into a 50mL PE plastic bottle, add hexane at a ratio of 1:12, seal it and put it in an ultra-high pressure equipment container, add 1% alkaline protease (2000U / g bottom Substance) + cellulase (2000U / g substrate) (W / W=3:2), at room temperature, 150Mpa treatment for 5min; then at 4°C, 3500r / min low temperature centrifugation for 10min, precipitation; obtained under this condition The chili seed oil is clear, transparent, free of impurities, and has no solvent residue, and the extraction rate of the chili seed oil is 67.69%.

[0025] (2) Add distilled water to the pre-precipitated seed meal according to the solid-to-liquid ratio (in W / V) of 1:10, react at 45°C for 1 hour, centrifuge at 4°C and 3500r / min for 10min at low temperature, and remove the supernatant Precipitate with 5 times the volume of 95% ethanol, desolventize and freeze-dry t...

Embodiment 3

[0036] Embodiment 3: the contrast of capsicum seed oil

[0037] The ultrahigh pressure combined with enzymatic treatment of embodiment 1 and comparative example 1-3, ultrahigh pressure combined with chemical method treatment, ultrahigh pressure treatment and enzyme treatment capsicum seed oil main quality change are measured: measurement index includes color and luster, smell, transparency, Determination of light transmittance, refractive index, acid value, iodine value, saponification value, peroxide value, vitamin E, fatty acid and antioxidant activity. The quality in the above method is shown in the table below:

[0038] Table 1 Quality testing results of pepper seed oil by different methods

[0039]

[0040]It can be seen from the above table that compared with different treatments, the comprehensive quality of the capsicum seed oil after the ultra-high pressure combined with enzyme treatment of the present invention is obviously better than the capsicum seed oil after...

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Abstract

The invention relates to the technical field of food processing, and discloses a method for preparing chilli seed oil and chilli seed dietary fibers. The method disclosed by the invention comprises the following steps: putting chilli seeds in hexane; adding alkaline protease and cellulase for ultra high-pressure extraction; carrying out processes of low-temperature centrifugation, desolvation and dewaxing to obtain the chilli seed oil and seed meal; adding distilled water into the seed meal for extraction and low-temperature centrifugation to take supernatant liquid; adding ethanol to carry out precipitation, desolvation and lyophilization to obtain the chilli seed dietary fibers. According to the method disclosed by the invention, by adopting a combined process of an enzyme method and ultrahigh pressure and taking the chilli seeds as raw materials, the chilli seed oil and the chilli seed soluble dietary fibers are prepared; by optimizing production processing parameters and a production technology, the chilli seed oil with high extraction rate (98.21 percent) and high quality and the soluble dietary fibers with high proportions (5.8g / 100g) and good functionality can be obtained, so that the nutrition, the quality and the function of the product can be protected preferably, a comprehensive and profound processing industrial chain of chilli is extended, and processing additional value of the chilli is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing chili seed oil and chili seed dietary fiber. Background technique [0002] Pepper (Capsicum annum L.) belongs to the genus Capsicum of Solanaceae and is an important condiment vegetable. At present, the planting area of ​​pepper in my country is more than 20 million mu, with an output of 28 million tons, accounting for 35% of the world's pepper area and 10% of my country's vegetable area. It is the second largest vegetable crop after cabbage, and its output value and benefits rank among vegetable crops. head. Pepper seeds are the main processing by-products in the processing of peppers, accounting for 30% to 60% of the dry weight of pepper fruits. Studies have shown that pepper seeds are mainly rich in oil (15-26%), protein (12-26%) and Nutrients such as dietary fiber (40%-50%) and mineral matter have better development potential. But at present, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/22
CPCA23V2002/00A23L29/06A23L33/22A23V2250/21
Inventor 廖小军马燕崔俊良
Owner CHINA AGRI UNIV
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