129 results about "Capsicum Oleoresin" patented technology

The invention relates to a process for getting both paprika and capsicum oleoresin by extracting through an extracting solvent taking red chilli as raw material, which comprises the following procedures: 1. processing dry red chilli, separating the skins from the seeds, pulverizing the chilli skins into powder, which will be taken as raw material; 2. adding the extracting solvent in proportion 1:2-8 to the raw material in an extractor, extracting 2-6 hours under temperature 20-60 DEG C, and then filtering; the filtered out residuals will become chilli residues after removing solvent and will be taken as a by product; 3. concentrating above filter liquid into a capsicum oleoresin; the solvent can be recycled for circulating; 4. separating the capsicum oleoresin to get paprika and capsaicine, removing the solvent respectively to get the paprika and capsicum oleoresin; 5. packing. With the invention, both paprika and capsicum oleoresin can be obtained with one extracting, the comprehensive utilization of the chilli is improved, so the efficient and hi-scale production of paprika and capsicum oleoresin becomes a possibility.

The invention relates to a method for extracting chilli oil resin from chilli. The method comprises the following steps: 1, extracting and separating the chilli oil resin by utilizing supercritical CO2; 2, purifying the extracted chilli oil resin by means of short-path molecular distillation; and 3, increasing the water solubility of the purified chilli oil resin by utilizing an emulsification solubilizing technology, and finally wrapping the chilli oil resin by utilizing a microcapsule technology to obtain an antiseptic seasoning. The method provided by the invention has the advantages that 1, the extraction efficiency of the chilli oil resin is improved by adopting the CO2 supercritical extraction technology; 2, the purity of the chilli oil resin reaches over 95% by using the short-path molecular distillation technology; 3, the water dispersion of the chilli oil resin is improved by adopting the emulsification solubilizing technology; 4, the chilli oil resin is powdered by utilizing the microcapsule technology, so that the product performance is more stable; and 5, the extracted chilli oil resin does not contain organic solvent and heavy metal residue.

A method for refining capsicum oleoresins uses a capsicum oleoresin with a low capsaicinoid content. The method includes selecting 6% to 9% of potassium hydroxide as a saponifying agent, and subjecting the mixture to saponifying processing at a temperature between 40 DEG C and 55 DEG C for 4 hours to 5 hours; preparing hexyl hydride and 85% to 95% of ethanol into a mixed solvent, subjecting saponifying matter to multiple extraction, concentrating the extracted capsicum oleoresin under the vacuum and warming condition, respectively recycling the hexyl hydride and the ethanol, dissolving the capsicum oleoresin through ethanol, subjecting the capsicum oleoresin to secondary extraction, stirring the extracted capsicum oleoresin evenly, separating a pigment phase and a capsaicin phase, separately heating the concentrated capsaicin phase and the pigment phase, and respectively recycling the ethanol and ethyl acetate. The method for refining capsicum oleoresin increases the content of capsaicin in the capsicum oleoresin, reduces the residual amount of capsochrome in the capsicum oleoresin, enables the color to be light, improves the product quality, expands the applied range, increases the additional value of products and, enhances the market competitiveness.

This invention claims a use of Capsicum and Oleoresin capsicum (OC) as a chemical shark repellent. Alkyl chain , antioxidant phenolic group, and pungency properties of capsaicin contained in OC can exert a hostile reaction on lipit membrane of gills and on nonmedullated fibre nerves of body surface of sharks, herein is provided different ways to deter sharks maintaining a high concentration of OC or Capsicum close and safe to the swimmer and scuba diver, permitting it a maximum deterrent force against sharks, It is also suitable as a coating by using paint for rescue operations devices such as the Johnson shark screen and the infant flotation device. Also this invention is proposed a use of a device for delivering a rapid squirt or atomized blast of OC to repel sharks.

The invention provides a technological method of extracting and separating capsaicin, capsicum red pigment and capsicum oleoresin crude products from red pepper, which adopts the red pepper pulverized with a certain particle size as material and hydrous ethanol as extraction solvent, and three-stage extraction method for the preparation of the three extracts of capsaicin, capsicum oleoresin and capsicum red pigment separated in the extraction phase. The three extracts are respectively vacuum concentrated and distilled, and the crude products of capsaicin, capsicum red pigment and capsicum oleoresin can be gotten after the solvent recovery and solvent residue removal. The extracting and separating method separates the capsaicin, capsicum oleoresin and capsicum red pigment in the extraction phase by using the same extraction tank and solvent, avoids the trouble of separating the capsaicin and capsicum red pigment in the late workshop section, eliminates the alkali and acidification treatments or the separation craft of column chromatography, facilitates the improvement of the output ratio of capsicum red pigment and capsaicin. The technological method of extracting and separating capsaicin, capsicum red pigment and capsicum oleoresin crude products from red pepper has the advantages of simple technique, easy operation and control, less equipment investment, easy solvent recovery and reuse, low cost, short cycle, high yield of active ingredient, and better suitability for commercial and mass production.

The invention discloses a method for preparing liquid capsanthin, which belongs to the field of extraction and utilization of natural pigments, and is characterized by comprising the following steps: uniformly mixing and stirring oleoresin capsicum and antioxidant under a condition of a temperature of 40 to 80 DEG C, and dripping alkaline solution into mixed solution to perform saponification of oleoresin capsicum; and after saponification is performed for 2 to 5 hours, stopping stirring, adding a composite emulsifier and a defoaming agent in turn, uniformly stirring, emulsifying at 45 to 65 DEG C for 10 to 30 minutes to obtain emulsion, diluting the emulsion with water, uniformly stirring, filling and storing. In the invention, the production process is simple, the reaction conditions are mild, and the large-scale production can be realized easily; the product produced by the method can be used as a feed coloring agent safely and effectively and is liquid with high liquidity, water solubility and bioactivity, and therefore is applicable to various kinds of feed for poultry, aquatic products and the like; and the product is convenient for use and can be absorbed and used by animals easily.

The invention discloses a method for preparing paprika red pigment by ultrasonic pre-treatment. The method comprises the steps of: selecting red chillies from Chengdu, Sichuan, removing pedicles and seeds, drying, crushing, screening by a 40meshes of standard screen, so as to obtain dry chilli powder; adding acetone in the dry chilli powder, carrying out pre-treatment by ultrasonic wave; adding the pre-treated material in a Soxhlet extractor, leaching and extracting for 3h at the temperature being 50 DEG C, conducting filter separation and decompression concentration so as to obtain chilli oil resin; adding ethanol in the chilli oil resin, extracting to obtain paprika red pigment rough product; adding sodium hydroxide aqueous solution in the paprika red pigment rough product, then adding normal hexane, adjusting pH value to be 3 by hydrochloric acid, conducting centrifugal separation, decompressing concentrating and drying so as to obtain the paprika red pigment product. According to the method, the industrial mass production is realized, and the prepared paprika red pigment product has the characteristics of high extracting speed, high purity, and the like.

The invention relates to a feed additive, in particular to a micro-capsule-coated compound plant essential oil feed additive. The micro-capsule-coated compound plant essential oil feed additive comprises 4%-7% of eugenol, 5%-10% of thymol, 2%-6% of carvacrol, 9%-20% of cinnamaldehyde, 5%-10% of ginger essential oil, 1%-5% of capsicum oleoresin, 10%-40% of minor ingredients, an appropriate quantity of antioxidant and the balance water. The micro-capsule-coated compound plant essential oil feed additive has the advantages of high heat stability and easiness in absorption.

The invention discloses a new process for extracting capsaicin crystal substances, belonging to the technical field of chilli deep processing. The new process is characterized by processing capsicum oleoresin with molecular distillation equipment to distil off oil soluble colorless capsicum oleoresin without capsanthin at 210 DEG C and under the negative pressure of 30Pa, saponifying the oil soluble colorless capsicum oleoresin in a reaction kettle at 40 DEG C for 120 minutes by using a 7% potassium hydroxide solution, then adding water with volume being nine times that of the saponified product, standing in the shade place to generate crystals, filtering the crystals out of water with a 500-mesh filter screen and directly drying the crystals, thus obtaining the capsaicin crystal products. The new process has the following beneficial effects that: various active ingredients are completely reserved and the active ingredients of capsaicin are not destroyed and decomposed, thus the product yield is greatly increased; and the new process is suitable to popularize and apply in chilli deep processing.

Capsaicin environment-friendly type anti-fouling paint is disclosed. The paint includes a film forming substance, high-concentration capsicum oleoresin, a pigment filer, an auxiliary agent and a solvent. The invention discloses the capsaicin environment-friendly type anti-fouling paint and a preparing method thereof. The film forming substance is adopted as a base material; the high-concentration capsicum oleoresin, the pigment filer and the auxiliary agent which are dissolved with the solvent are added into the base material; and the mixture is stirred, ground and fully mixed to obtain the paint. The paint is used for ship and underwater facility surface protection and prevents marine organism attachment and growth and reproduction. A main component of an anti-fouling agent used in the paint is natural capsaicin. The main acting manner of the capsaicin on marine organisms is a repellant manner, and the capsaicin is degradable, does not destroy the marine ecological environment, and is wide-spectrum, efficient, green and environment-friendly.

The invention provides a degumming process of a capsicum extract, which belongs to the technical field of natural product extraction and separation. The process comprises the following steps of: deseeding, pulverizing and pressing dried capsicums to obtain capsicum particles; mixing and leaching the capsicum particles and a solvent; decompressing and concentrating a leaching liquor to obtain a red capsicum extract; mixing and stirring the red capsicum extract and a composite degumming agent so as to obtain a mixed liquor; and then centrifugally separating the mixed liquor so as to respectively collect a light-phase degummed red capsicum extract and a heavy-phase colloid; and the composite degumming agent is aqueous solution of H3PO4 and NaCl; and the degummed red capsicum extract and low alcohols are mixed, centrifugally extracted from hot and separated so as to obtain a capsicum coat red pigment and a capsicum oleoresin. According to the invention, the obtained capsicum coat red pigment has the advantages of good liquidity, no solidification and caking in low temperature preservation, no layering and no precipitate and contains less than 2% centrifugal precipitate and less than 1% acetone-insoluble material. The hot degree of the obtained sub product capsicum oleoresin is increased by 63% and the color value of the capsicum oleoresin is reduced to less than E10. The degumming process of the capsicum extract, provided by the invention, has the advantages of simplicity, convenience in operation, low cost, safety, environment friendliness and easiness for industrial production.

The invention discloses a technique for pretreatment and extraction of capsaicine with micro wave. Small red chilli of which the producing area is Chengdu in Sichuan is used as raw material, and the technique comprises the steps of baking and crushing the red chilli, and sieving with a 40-mesh standard sieve after removing seeds of the small red chilli to obtain dried chilli powder; adding acetone to the dried chilli powder; carrying out pre-treatment with micro wave; adding the pre-treated material into a soxhlet extractor, extracting for 3 hours at 50 DEG C, filtering, separating and concentrating under reduced pressure to obtain capsicum oleoresin; adding alcohol to the capsicum oleoresin for extracting to capsaicine resin; adding a sodium hydroxide aqueous solution to the capsaicine resin, adding normal hexane, and then adjusting the pH value to 3 with hydrochloric acid, and carrying out centrifugal separation, concentrating under reduced pressure, and drying to obtain the capsaicine product. The technique disclosed by the invention is easy to achieve industrial amplification production, and the prepared capsaicine product has the characteristics of fast extraction speed, high product purity and the like.

The invention provides a method for synchronously measuring capsaicin and capsorubin in a capsicum oleoresin and belongs to the technical field of detection methods of the capsicum oleoresins. According to the method for synchronously measuring the capsaicin and capsorubin in the capsicum oleoresin, an isoabsorptive point graphing method is adopted, correction is performed by virtue of reversed phase high-performance liquid chromatography, the correction coefficient is introduced, and the content of the capsaicin and capsorubin in the capsicum oleoresin can be accurately, rapidly and synchronously measured. Therefore, the defect of dual wavelength spectrophotometry is overcome, the single wavelength direct colorimetric error is reduced, and the method is particularly applicable to the fields of tracking detection and quality analysis of products in industrial production.

The invention discloses an extracting method of capsicine compound, which comprises the following steps: choosing capsicol resin as raw material; dissolving into ammonia water; reacting in autoclave under high temperature; extracting capsicine; distilling extract; reclaiming ammonia; acidifying; extracting organic solvent; concentrating; cooling; crystallizing; getting the product. This invention possesses simple production method, low cost and high quality, which can replace alkali metal hydroxide purifying method to produce capsicine compound.

A process for processing chicken giblets with pickled peppers comprises the following steps of: accepting, cleaning, pre-boiling, forming, boiling, frying, seasoning, packaging in vacuum, sterilizing at high temperature, inspecting insulation, packaging in boxes and storing, wherein the boiling and frying seasoning bags comprise ginger paste, capsicum frutescens var, ricewine, white granulated sugar, salt, lindera glauca oil, fennel, liquorice and capsicum oleoresin. The process for processing chicken giblets with pickled peppers has the following advantages: the flavor and the seasonings can be completely dipped in the chicken giblets, so that the chicken giblets has strong fragrance, fresh taste, good edible taste, and functions of appetizing and strengthening the spleen. The process for processing chicken giblets with pickled peppers can be conveniently eaten by eaters in the open air or in travels and can be produced in large scales.

A process for capsicum oleoresin extraction by supercritical CO2 includes: crushing dried chili; loading the chili into a high-pressure CO2 extraction kettle; setting the system circulating pressure to be 25-40 MPa, the temperature to be 50 DEG C and the flow to be 600 kg / h; feeding CO2 to the extraction kettle; starting an automatic regulating valve when the pressure is up to 40 MPa; releasing extracts to separation kettles through a throttle expansion valve; setting a first-grade separation pressure of 10MPa and the temperature without exceeding 45-50 DEG C, and a second-grade separation pressure of 4-10MPa and the temperature without exceeding 45 DEG C to run for half an hour; collecting the capsicum oleoresin from a first separation kettle; and collecting capsicol from a second separation kettle. The process is simple, healthful, environmental-friendly, and pollution-free, and is suitable for large-scale mass production. The extracts are high in purity, high in yield and stable in quality, and have no organic solvent residues.

The present disclosure provides an industrial process for isolation and purification of capsanthin rich carotenoid mixture from paprika oleoresin extracted from Capsicum annuum. The process yields a water dispensable powder product with high pigment value and an extended shelf life. With its high antioxidant values and HDL-cholesterol-raising effect, the carotenoid mixture can be used as a nutraceutical supplement and as a food additive.

The invention belongs to the field of food, and particularly relates to spicy fish seasoning and a making method thereof. The spicy fish seasoning is composed of an oil package and a dry package. The oil package is made from plant oil, soybean paste, pod pepper, fermented soya beans, old ginger, garlic, white granulated sugar, green prickleyash, salt, sour cowpeas, soybean paste, five-spice powder, white pepper powder, capsanthin, zanthoxylum oleoresin, capsicum oleoresin, potassium sorbate, monosodium glutamate, I+G, disodium succinate and citric acid. The five-spice powder includes anise, cinnamon, fennel, amomum tsao-ko and jambolan. The dry package is made from pod pepper and green prickleyash. The invention further discloses the making method of the spicy fish seasoning. Due to the unique formula of the spicy fish seasoning, a cooking beginner can also make delicious spicy fish; during cooking, various seasonings do not need to be temporarily prepared or fried, the seasoning can be directly added, and the cooking time is shortened. The obtained spicy fish is tender in meat, delicious and well popular with consumers.

The invention discloses a method for refining paprika red pigment. The method comprises the following steps of: dissolving capsicum oleoresin with distilled water; mixing ethanol with ammonia water to prepare a hot remover; adding twice quantities of hot remover into the capsicum oleoresin for stirring and separating to obtain the paprika red pigment; and adding 1-3 times of the quantity of the distilled water into the paprika red pigment to uniformly mix and deodorize for 2-3h under a vacuum condition to finish a refining process. By the method, each index of the paprika red pigment is effectively improved; a color value reaches 200-250; the capsaicine content is less than or equal to 0.005 percent; the acetone-insoluble substance content is less than or equal to 0.2 percent; and the solvent residues are less than 25 mg / kg without obvious characteristic smell. The used edulcoration agent, the hot remover and the deodorant are toxicity-free and harmless solvents, so that the method is simple in required equipment during the whole refining process, low in cost, simple in process and easy to operate, and lays a foundation for large-scale industrial production; and the exhaustion of waste gas and the drainage of waste water are substantially avoided.

The invention relates to a preparation method of a mealy water-dispersible capsicum oleoresin, which comprises the following steps that: (1) food-grade emulsification agent and anticaking agent are added into the capsicum oleoresin, wherein the content of capsicine in which is not less than 10 percent, then the capsicum oleoresin is heated to 40 DEG C to 80 DEG C and stirred for 1hour to 3 hours to prepare water-soluble capsicum oleoresin latex that is kept warm and reserved for use; (2) glue powder and dextrin are added into water and heated to 50 DEG C to 80 DEG C and stirred evenly, then the water-soluble capsicum oleoresin latex is added in slowly and stirred for 3 hours to 6 hours; after that, spraying and drying are carried out to gain primrose yellow and mealy capsicum oleoresin products with even grain diameter; finally, the capsicum oleoresin is vacuumized and packed in a sealed way to store in cool and dry places. The invention requires no homogenization treatment, thus the preparation method has the advantages of easy operation, being convenient to realize and low production cost.

The invention relates to a food additive that includes, relative to the total weight thereof: about 3.5 wt % of capsicum oleoresin containing 6 wt % of a capsaicine and dihydrocapsaicine mixture; about 5.5 wt % of cinnamaldehyde; about 9.5 wt % of eugenol; the balance up to 100% consisting of hydrogenated vegetable oils. The invention also relates to the uses of said additive for improving the daily distribution of food ingestion by animals, for increasing the amount of water drunk by animals, or for preparing a food product intended for the preventive or therapeutic treatment of animal digestive disorders, such as acidosis or bloating. This food additive is particularly adapted for ruminants such as bovine cattle.

The invention relates to the technical field of seasoning processing, in particular to Sichuan-flavored essential oil. The Sichuan-flavored essential oil comprises, by weight, 5-7 parts of soybean oil, 2.7-4.7 parts of rapeseed oil, 3-8 parts of dried chilis, 0.8-1.0 part of red pepper oil, 0.6-0.8 part of green zanthoxylum oil, 0.5-0.7 part of cumin essential oil, 0.3-0.5 part of clove essentialoil, 0.2-0.4 part of anise essential oil, 0.1-0.3 part of capsicum oleoresin, 0.1-0.3 part of capsanthin, 1.5-2.5 parts of garlic, 1.5-2.5 parts of green onions, 1-2 parts of corianders, 1.5-2 parts of ginger, 0.5-1 part of amomum tsao-ko, 0.8-1.3 parts of cassia barks and 0.8-1.3 parts of cinnamon leaves. According to the Sichuan-flavored essential oil, raw rapeseed oil is selected as the rapeseed oil, so that the purification is omitted, and the special flavor is retained; Erjingtiao chilis are used as the dried chilis, so that the Sichuan-flavored essential oil has a red color and bright luster, has full-bodied fragrance, is slightly spicy and more conforms to the taste of general public in pungency degree.

The invention discloses a method for increasing the pepper red pigment yield, which comprises the following steps: extracting the pepper particle raw materials with organic solvents, and carrying out sedimentation-filtration and solvent evaporation to obtain primary pepper oil resin. The method is characterized in that the organic solvents are prepared by adding methylcyclopentane into a 6# solvent, and based on a volume ratio, the methylcyclopentane addition volume is 5-10% of the 6# solvent dosage. The invention uses the 6# solvent as extracting agents, and the moderate methylcyclopentane is added to enhance the extraction property of the hexane to the pepper red pigment in the 6# solvent, to increase the yield of the pepper red pigment product, such as increasing the pepper red pigmentyield to more than 98.2%. Moreover, the addition volume of the above methylcyclopentane has little influence on the production cost of the pepper red pigment product.

The invention relates to a method for preparing high-purity capsaicin and belongs to the field of refining of natural products. According to the method, a low-pungency degree capsicum oleoresin is taken as a raw material, and the high-purity natural capsaicin is prepared by combining supercritical CO2 extraction and a crystallization technology. The purity of the obtained capsaicin crystal is more than 98 percent, and the pungency degree yield of the product is more than 70 percent. The supercritical secondary extraction isolate can be directly used as decolorized oleoresin capsicum, and the pungency degree loss is basically avoided. The method is easy to operate, and the continuous industrial production is easily realized.

The invention relates to the technical field of food processing, and provides Sichuan flavor old bittern seasoning and a preparation method thereof. The Sichuan flavor old bittern seasoning is prepared by the raw materials, by weight, of 25-32 parts of edible oil, 8-9 parts of dark soy sauce, 7-9 parts of bean halves, 3-5 parts of monosodium glutamate, 8-10.5 parts of white granulated sugar, 3-5 parts of ginger powder, 3-4 parts of caramel color, 6-8 parts of white wine, 0.8-0.92 part of bittern essence, 3-5 parts of red pepper seeds, 0.3-0.4 part of star anise powder, 9-10.5 parts of spice, 0.025-0.036 part of ethyl maltol, 0.1-0.2 part of capsicum oleoresin, 9-11 parts of two thorns pepper, 9-10.5 parts of edible salt and 1.2-1.5 parts of chicken essence seasoning. Bittern dishes cooked by the Sichuan flavor old bittern seasoning which is prepared by the technical scheme are golden in color and luster, rich in flavor, pleasant in aroma, smooth but not greasy and popular among consumers.

The invention relates to a method for extracting and purifying high-purity capsaicine from capsicum oleoresin, belonging to the field of seasonings. The method comprises the following steps: firstly, red peppery pigment with piquancy degree of 0.3to 0.5%, which is produced by Hong An No. 8 hot pepper is selected, the capsicum oleoresin is extracted from the red peppery pigment; and the piquancy degree of the extracted capsicum oleoresin reaches 50 to 60%; then the capsaicine with the piquancy degree of 85 to 90% is obtained through steps of crystallization pretreatment, crystallization and filtration; and finally, the high-purity capsaicine with the piquancy degree of larger than or equal to 95% is obtained through steps of repeated crystallization pretreatment, crystallization and filtration on the capsaicine with the piquancy degree of 85 to 90%, namely, the purification step. The method does not need independent grease removal and impurity removal and has simple process, short production cycle and low cost; and the extracted capsaicine has high piquancy degree.

The invention discloses an insect-preventive corrosion-resistant geogrid, which comprises the following raw materials in parts by weight: 110-120 parts of high-density polyethylene, 1-2 parts of potassium fluoroaluminate, 0.6-1 part of spirotetramat, 1-2 parts of urea, 2-3 parts of polyisoprene, 0.7-1 part of hexafluoroacetylacetone, 0.1-0.4 part of zinc pyrithione, 0.1-0.3 part of sodium metabisulfite, 0.6-1 part of calcium aluminate, 0.1-0.2 part of diisocyanate, 0.5-1 part of tetramethylammonium nitrate, 6-10 parts of blast furnace slag, 10-13 parts of lightweight calcium carbonate, 0.1-0.3 part of ferrous sulfate, 1-2 parts of capsicum oleoresin, 3-4 parts of rare earth auxiliaries. According to the insect-preventive corrosion-resistant geogrid, and through the added rare earth auxiliaries, the auxiliaries formed by fully mixing the high-strength boron carbide with attapulgite and rare earth elements and matching with a preservative calcium acetate and a stabilizer polyvinyl pyrrolidone through the surface treatment action of a silane coupling agent, not only has good surface strength, toughness, weather resistance and corrosion resistance, and is good in stability, the comprehensive quality of the finished products can be effectively improved, and the adaptability to soil and the resistance to outside pressure can be enhanced.

The invention discloses a method of separating and purifying capsaicin and dihydrocapsaicin from pepper fruits. The method comprises the following steps: performing supercritical carbon dioxide extraction of pepper fruits; performing reduced-pressure concentration to obtain capsicum oleoresin; performing methanol solution extraction and alkali extraction and acid deposition of the capsicum oleoresin to obtain a capsaicin substance crystal rich in capsaicin and dihydrocapsaicin; with n-hexane-ethyl acetate-methanol-water as a solvent system and high-speed counter-current chromatography (HSCCC)for preparation, monitoring the purity by high performance liquid chromatography; according to the HSCCC as well as the eluent with relatively high purity, performing reduced-pressure concentration and vacuum drying to obtain capsaicin with purity higher than 97.0% and dihydrocapsaicin with purity higher than 96.0%, wherein the extraction efficiencies of the capsaicin and the dihydrocapsaicin areboth higher than 93%, and the recovery rates are both higher than 70%. The method disclosed by the invention makes full use of the pepper seeds, has the advantages of easiness in operation, low cost,high repeatability, high efficiency and high product purity, and can be applied to large-scale production.

The invention discloses a production process for a colorless water-soluble capsicum oleoresin, which belongs to the field of further processing of capsicum. According to the invention, an oil-dissolvable capsicum oleoresin is used as a raw material and undergoes short path distillation, and then sodium hydroxide is used for partial alkali refining for removal of dissociated aliphatic acid so as to obtain the colorless water-soluble capsicum oleoresin.