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Preparation method of pure natural high-pungency capsicum oleoresin

A capsicum oleoresin, high spiciness technology, applied in the field of food additives, can solve problems such as affecting human health, soil, water source air pollution, flammable and explosive solvents, etc.

Inactive Publication Date: 2020-02-11
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

There are many safety problems in solvent extraction: first, the problem of solvent residues. Long-term consumption of food with residual solvents will cause toxic and side effects on the human body and affect human health; second, a large amount of solvents are used in the production process, and most of them are flammable. Explosive, there are potential safety hazards in production, and it will also pollute the soil, water, and air around the factory, endangering environmental safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Screen fresh peppers without disease and rot and dry them at 45°C. After drying, the dried peppers have a moisture content of 10.5% and a capsaicin content of 4.2%. The dried peppers are ultrafinely pulverized and passed through a 200-mesh sieve to obtain raw materials for paprika powder. . 100kg of chili powder is delivered to the rake mixer through the auger, and 80kg of corn oil is pumped in proportion, and mixed and stirred until the corn oil and chili powder are fully mixed.

[0025] Then put it into the screw oil press for pressing, and the crushed chili powder slag enters the pulverizer again for crushing, and then the crushed chili powder is transported to the rake mixer through the auger, and pumped out before being pumped. corn oil, stir and mix evenly, and put it into the screw oil press again for pressing. Repeat the above operation and squeeze 3 times.

[0026] Filter out solid impurities with a membrane with a pore size of 40 μm to obtain low-spicy capsa...

Embodiment 2

[0028] Screen the fresh peppers without disease and rot and dry them at 50°C. After drying, the dry peppers have a moisture content of 10.2% and a capsaicin content of 5.1%. The dried peppers are pulverized and passed through a 100-mesh sieve to obtain the raw material of pepper powder. 1000kg of chili powder is delivered to the rake mixer through the auger, and 600kg of soybean oil is pumped in proportion, and mixed and stirred until the soybean oil and chili powder are fully mixed.

[0029] Then put it into the screw oil press for pressing, and the crushed chili powder slag enters the pulverizer again for crushing, and then the crushed chili powder is transported to the rake mixer through the auger, and pumped out before being pumped. The soybean oil, stirs and mixes evenly, squeezes into the screw oil press again, squeezes, repeats above-mentioned operation, squeezes 5 times.

[0030] Filter out solid impurities with a membrane with a pore size of 50 μm to obtain low-spicy ...

Embodiment 3

[0032] Screen the fresh peppers without disease and rot and dry them at 55°C. After drying, the dried peppers have a moisture content of 9.8% and a capsaicin content of 5.5%. The dried peppers are pulverized and passed through a 400-mesh sieve to obtain the raw material of chili powder. Convey 5000kg of paprika to the rake mixer through the auger, and at the same time pump 3000kg of sunflower oil in proportion, mix and stir until the sunflower oil and paprika are fully mixed.

[0033] Then put it into the screw oil press for pressing, and the crushed chili powder slag enters the pulverizer again for crushing, and then the crushed chili powder is transported to the rake mixer through the auger, and pumped out before being pumped. The sunflower seed oil, stirs and mixes evenly, squeezes into screw oil press again, squeezes, and repeats above-mentioned operation, squeezes 8 times.

[0034] Filter out solid impurities with a membrane with a pore size of 30 μm to obtain low-spicy c...

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PUM

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Abstract

The invention discloses a preparation method of pure natural high-pungency capsicum oleoresin. The preparation method comprises the following steps: (1) pretreatment: drying and crushing fresh capsicum to obtain capsicum powder; (2) squeezing: mixing the capsicum powder with heated vegetable oil, carrying out squeezing, re-crushing capsicum powder residues after squeezing, remixing the crushed capsicum powder residues with oil obtained by squeezing, performing secondary squeezing, and repeating the squeezing operation; (3) membrane filtration: after the squeezed oil is saturated, performing membrane filtration on the obtained capsaicine oil to obtain low-pungency capsaicine oil; and (4) low-temperature crystallization: adding capsaicin seed crystals to the low-pungency capsaicine oil, thencarrying out low-temperature refrigeration and standing to separate out capsicum oleoresin crystals, and filtering the crystals to obtain the high-pungency capsicum oleoresin. The method disclosed bythe invention does not involve the use of an organic solvent, and the capsicum oleoresin is a real pure natural product, besides, the preparation method is simple and feasible, the production cost islow, the pungency of the product meets the requirements, and the method is suitable for industrial popularization.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation method of pure natural high-spicy capsicum oleoresin. Background technique [0002] Capsicum oleoresin is a product extracted and concentrated from capsicum, which has a strong spicy taste. Capsicum oleoresin is a natural food additive and is widely used in many fields such as food and medicine. However, the supply of high-spicy capsicum oleoresin market is scarce. [0003] At present, high-spicy capsicum oleoresin is obtained through solvent extraction and purification of low-spicy capsicum oleoresin. There are many safety problems in solvent extraction: first, the problem of solvent residues. Long-term consumption of food with residual solvents will cause toxic and side effects on the human body and affect human health; second, a large amount of solvents are used in the production process, and most of them are flammable. Explosive, there are potential sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/11A23V2002/00
Inventor 郝晓晨黄俊霖徐哲王骥罗永梅
Owner 贵州红星山海生物科技有限责任公司
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