Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Ultrasonic-assisted supercritical extraction tank and preparation method of Sichuan-style capsanthin oil

An ultrasonic-assisted, extraction tank technology, which is applied in the fields of fat oil/fat refining, edible oil/fat, fat oil/fat production, etc., can solve the problems of decreased spiciness, dark color, and low product quality, so as to promote full contact, The effect of low temperature and high efficiency preparation

Pending Publication Date: 2022-04-12
SICHUAN ACAD OF FOOD & FERMENTATION INDS
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide an ultrasonic-assisted supercritical extraction tank and a preparation method of Sichuan-style chili red oil, so as to solve the technical problems that the chili oil product prepared in the prior art is dark in color, the spiciness decreases, and the product quality is not high

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Ultrasonic-assisted supercritical extraction tank and preparation method of Sichuan-style capsanthin oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Such as figure 1 Shown:

[0041] The invention provides an ultrasonic-assisted supercritical extraction tank, comprising an extraction tank body, an ultrasonic controller 1, and an ultrasonic generator 2; wherein,

[0042] The bottom and the top of the extraction tank are respectively provided with an inlet and an outlet of supercritical carbon dioxide, and an inlet pipe 3 and an outlet pipe 4 are respectively connected to the outlet and the inlet; There is an upper filter device 5, a plurality of baffles 6, and a lower filter device 7; a heating jacket 8 is provided on the outside of the extraction tank;

[0043] The ultrasonic generator 2 is arranged in the extraction tank; the extraction tank is also connected with a temperature sensor 9 for monitoring the internal temperature of the extraction tank and a pressure gauge 10 for monitoring the pressure;

[0044]The ultrasonic controller 1 is electrically connected with the ultrasonic generator 2;

[0045] The ultras...

Embodiment 2

[0054] A kind of preparation method of Sichuan style capsicum red oil, comprises the steps:

[0055] S1. Raw material pretreatment

[0056] removing impurities from the dried red pepper, cleaning, roasting, and pulverizing to 40 mesh to obtain pepper noodles;

[0057] Baking is baking at a temperature of 135°C for 5 minutes;

[0058] S2. Ultrasonic-assisted supercritical carbon dioxide extraction

[0059] Put the chili powder obtained in step S1 into the ultrasonic-assisted supercritical extraction tank in Example 1, and add an entrainer at the same time; extract at an extraction temperature of 40°C, a fluid extraction pressure of 30MPa, and a carbon dioxide flow rate of 25L / h; extract for 30min Finally, the ultrasonic generator 2 is intermittently turned on for ultrasonic-assisted extraction. The ultrasonic time is 5s each time, and the intermittent time is 9s. The extraction temperature is kept at 40°C, the fluid extraction pressure is 30MPa, and the carbon dioxide flow ra...

Embodiment 3

[0066] A kind of preparation method of Sichuan style capsicum red oil, comprises the steps:

[0067] S1. Raw material pretreatment

[0068] removing impurities from the dried red pepper, cleaning, roasting, and crushing to 60 mesh to obtain pepper noodles;

[0069] Baking is at a temperature of 150°C for 4 minutes;

[0070] S2. Ultrasonic-assisted supercritical carbon dioxide extraction

[0071] Put the chili noodles obtained in step S1 into the ultrasonic-assisted supercritical extraction tank in Example 1, and add an entrainer at the same time; extract at an extraction temperature of 45 ° C, a fluid extraction pressure of 20 MPa, and a carbon dioxide flow rate of 30 L / h; extract for 30 minutes Finally, the ultrasonic generator 2 is intermittently turned on for ultrasonic-assisted extraction, each ultrasonic time is 6s, and the intermittent time is 8s, and the extraction temperature is kept at 45°C, the fluid extraction pressure is 20MPa, and the carbon dioxide flow rate is...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an ultrasonic-assisted supercritical extraction tank and a preparation method of Sichuan-style capsanthin oil. The extraction tank comprises an extraction tank body, an ultrasonic controller (1) and an ultrasonic generator (2); wherein the bottom and the top of the extraction tank body are respectively provided with a supercritical carbon dioxide inlet and a supercritical carbon dioxide outlet; an upper end filtering device (5), a plurality of baffles (6) and a lower end filtering device (7) are sequentially arranged in the extraction tank body from top to bottom, and a heating jacket (8) is arranged on the outer side of the extraction tank body in a sleeving manner; and the ultrasonic generator (2) is arranged in the extraction tank body. According to the method, the material components in the chilies are reserved to the greatest extent, the extraction efficiency can be effectively improved, and green, safe and efficient preparation of the Sichuan-style chili red oil is realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an ultrasonic-assisted supercritical extraction tank and a preparation method of Sichuan style chili red oil. Background technique [0002] Chili oil, also known as red oil, is mainly made of vegetable oil and dried chili. It is a deep-processed product of chili. It has the characteristics of bright red color, strong fragrance and moderate spiciness. It can enhance the color of Sichuan cuisine. It is one of the best seasonings for Sichuan cuisine because of its functions of increasing flavor and spiciness. At present, most of the commercially available chili oils are prepared by the traditional hot-dipping method (also known as the frying method), which has the advantages of simple operation, low cost and large-scale production, but there are also problems in the production process that the oil temperature is high and difficult to control. It is easy to produce harmful substances,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/10C11B3/00A23D9/04A23D9/007
Inventor 陈功李雄波邓维琴陈相杰李恒张其圣王泽亮
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com