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Method for removing peculiar smell in capsicum oleoresin

A technology of capsicum oleoresin and odor, which is applied in the field of removing peculiar smell in capsicum oleoresin, which can solve problems affecting product quality, unpleasant rancid smell, and affecting sales price, so as to improve the quality of final products, enhance product competitiveness, and deodorize Obvious effect

Active Publication Date: 2021-04-06
贵州红星山海生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the production, it was found that individual lesions and corruption during the harvesting and transportation of peppers are inevitable, resulting in quality problems of individual raw materials of peppers, which will produce unpleasant rancid smell, and the rancid taste will be lost in the later extraction process. Bringing it into the final product will not only affect the quality of the product, but also affect the sales price

Method used

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  • Method for removing peculiar smell in capsicum oleoresin

Examples

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Effect test

Embodiment 1

[0022] Preheat the deodorizing tank to 60°C, pump 500kg of capsicum oleoresin into the deodorizing tank 1, add 20kg of ethanol, turn on the agitator 2, heat the capsicum oleoresin to reach a temperature of 100°C, and stir the equipment at a certain speed Capsicum oleoresin, slowly open the vacuum pump 8, when the vacuum degree in the tank is less than -0.02Mpa, slowly open the inlet valve on the high-purity nitrogen delivery pipe 6 below, during which high-purity nitrogen is introduced from below, with a flow rate of 6m 3 / h, keep the temperature in the tank at 120°C, and deodorize for 5 hours. The peculiar smell is taken away by high-purity nitrogen and discharged from the upper outlet pipe 7, which can basically remove the peculiar smell. After completion, the capsicum oleoresin is discharged from the discharge pipe 5.

Embodiment 2

[0024] Preheat the deodorizing tank to 60°C, pump 500kg of capsicum oleoresin into the deodorizing tank 1, add 20kg of ethanol, turn on the agitator 2, heat the capsicum oleoresin to reach a temperature of 100°C, and stir the equipment at a certain speed Capsicum oleoresin, slowly open the vacuum pump 8, when the vacuum degree in the tank is less than -0.02Mpa, slowly open the inlet valve on the high-purity nitrogen delivery pipe 6 below, during which high-purity nitrogen is introduced from below, with a flow rate of 10m 3 / h, keep the temperature in the tank at 130°C, and deodorize for 4 hours. The peculiar smell is taken away by high-purity nitrogen and discharged from the upper outlet pipe 7, which can basically remove the peculiar smell. After completion, the capsicum oleoresin is discharged from the discharge pipe 5.

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Abstract

The invention discloses a method for removing peculiar smell in capsicum oleoresin. Preheat the deodorizing tank to 60°C, pump the capsicum oleoresin into the deodorizing tank and add ethanol, turn on the stirrer in the deodorizing tank, and heat the pepper Make the oleoresin reach 80-100°C, stir the capsicum oleoresin, slowly open the vacuum system, when the vacuum in the deodorization tank is less than ‑0.02Mpa, slowly open the high-purity nitrogen inlet valve at the bottom of the deodorization tank, and let it in from below High-purity nitrogen, flow 6‑12m 3 / h, keep the temperature between 100-150°C, deodorize for 2-5 hours, and the peculiar smell is taken away by high-purity nitrogen and discharged from the upper pipeline. The method for removing peculiar smell in capsicum oleoresin disclosed by the present invention can effectively remove capsicum oil Resin odor, improve product quality, enhance product competitiveness.

Description

technical field [0001] The invention relates to a method for deodorizing, in particular to a method for removing peculiar smell in capsicum oleoresin. Background technique [0002] With the acceleration of world economic integration, people's social connections, economic exchanges and cultural exchanges are becoming more and more frequent. Food culture and eating habits around the world are transmitted, infiltrated and blended with each other in people's frequent exchanges. Expansion, coupled with the continuous advancement of science and technology, the continuous deepening of people's understanding of the value of pepper development, the continuous breakthrough of breeding and cultivation technology, and the continuous improvement of the level of industrial management. my country's pepper planting area exceeds 20 million mu, accounting for more than 30% of the world's pepper planting area. Pepper is grown in 28 provinces across the country, among which 16 key pepper produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09F1/02
CPCC09F1/02
Inventor 郭汉光徐哲黄俊霖刘玉申
Owner 贵州红星山海生物科技有限责任公司
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