Method of pimiento preparing hungarian pepper red powder

A technology of capsicum red and red pepper, which is applied in food preparation, food science, animal feed, etc. It can solve the problems of low lipid absorption and utilization rate, large loss of capsicum red, high extraction temperature, etc., and achieve good product stability and large society Benefits and economic benefits, the effect of yield improvement

Active Publication Date: 2008-08-27
山东天音生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent uses No. 6 oil for extraction. The main problems are that the process is complicated, the extraction temperature is high, the loss of capsicum red is large, and the solvent consumption is relatively large, accounting for 3-5% of the capsicum granules.
In addition, because capsanthin generally exists in the form of lipids, and the absorption and utilization rate of lipids by animals is low, while the absorption and utilization rate of monomers by animals can reach more than 90%, so the preparation is saponified, and it is convenient for animals to make it into powder. The absorption of paprika powder is very necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Dry the red pepper with a dryer until the moisture is 11.8%, crush it with a pulverizer to a fineness of 60-80 mesh, the crushed weight is 3000 kg, and the color measurement price is 14.7, and the pepper powder is added to the extraction tank through the hoist Inside, add 0.12 kg of silicone defoamer and 0.09 kg of ethoxyquinoline, vacuumize to -0.07Mpa with a vacuum pump, add 7000 kg of No. 4 solvent oil, pressurize No. 4 solvent oil to 0.5Mpa, and keep leaching Pressure is 0.5Mpa, leaching at 40 DEG C for 30 minutes, adding new solvent and repeatedly leaching 5 times, the mixed solution obtained is concentrated and removed in the residue removal tank, and finally obtains 251 kilograms of capsanthin resin with a color value of 170, and hydrogen Add 30 kg of sodium oxide and 60 kg of ethanol to the capsanthin resin after mixing and dissolving, react at 70°C for 2.5 hours while stirring to obtain 330 kg of saponified capsanthin resin, take 165 kg of saponified capsanthin ...

Embodiment 2

[0028] Dry the red pepper with a dryer to a moisture content of 11.2%, crush it with a pulverizer to a fineness of 60-80 mesh, the crushed weight is 1400 kg, and the color measurement value is 13.6, and the pepper powder is added to the extraction tank through the hoist , add 0.06 kg of silicone defoamer and 0.04 kg of ethoxyquinoline, vacuumize to -0.07Mpa with a vacuum pump, add 4200 kg of No. 4 solvent oil, pressurize No. 4 solvent oil to 0.6Mpa, and keep the extraction pressure at 0.6Mpa, leaching at 50°C for 30 minutes, adding new solvent and repeatedly leaching 5 times, the obtained mixed solution was concentrated and removed in the residual tank, and finally obtained 111.5 kg of capsanthin resin with a color value of 166, and potassium hydroxide 27.0 kg, 40 kg of water are mixed and dissolved, then added to the capsanthin resin, reacted at 70°C for 2.5 hours while stirring to obtain 170 kg of saponified capsanthin resin, 50 kg of silicon dioxide, and 150 kg of bran are a...

Embodiment 3

[0030] Dry the red pepper with a dryer to a moisture content of 11.2%, crush it with a pulverizer to a fineness of 60-80 mesh, the weight after crushing is 1500 kg, and the color measurement value is 13.6. , add 0.015 kg of silicone defoamer and 0.015 kg of ethoxyquinoline, vacuumize to -0.06Mpa with a vacuum pump, add 1500 kg of No. 4 solvent oil, pressurize No. 4 solvent oil to 0.3Mpa, and keep the extraction pressure at 0.3Mpa, leaching at 40°C for 30 minutes, adding new solvent and repeatedly leaching 5 times, the obtained mixed solution was concentrated and removed in the residue removal tank, and finally obtained 110 kg of capsanthin resin with a color value of 180, and potassium hydroxide 27.0 kg, 60 kg of methanol are mixed and dissolved, then added to the capsanthin resin, and reacted at 90°C for 4 hours under stirring to obtain 190 kg of saponified capsanthin resin, 50 kg of silicon dioxide, and 200 kg of bran are added to the mixer Mix evenly, the obtained capsanthi...

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PUM

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Abstract

The invention provides a method for preparing capsanthin powder from red peppers, belonging to the field of coloring agent in food additives or feed additives. The method comprises the following steps of drying red pepper with a drying machine, pulverizing into 60-80 mesh powder, adding into a pressure extractor, adding antifoaming agent and antioxidant, vacuuming to -0.06 to -0.1 MPa, adding compressed No.4 solvent oil, extracting under pressure of 0.3-1MPa for 20-60 min for 3-6 times to obtain mixed oil, heating, and concentrating under reduced pressure to obtain capsanthin resin; and mixing the capsanthin resin with alkaline solution, heating for saponifying, mixing the saponified capsanthin resin with adsorbent at a weight ratio of 1:(0.4-10) to obtain capsanthin powder, and embedding with starch by using fluidized bed. The inventive capsanthin powder has the advantages of good fluidity, stable quality, high yield, and no pollution.

Description

technical field [0001] The invention discloses a method for preparing capsicum red powder from red peppers, which belongs to the field of food additive colorants and can also be used as feed additives. technical background [0002] Capsanthin, mainly composed of capsanthin and capsanthin, belongs to carotenoids. It can be used not only as a coloring agent for food additives, but also as a feed additive. It can effectively make poultry skin, shins, Egg yolk coloring, bright luster; as a feed additive, it has the advantages of pure natural non-toxic, good stability, long-lasting coloring, high biological activity, bright color, etc. It is mainly used for poultry skin, leg and egg yolk coloring, and can also be used for salmon, trout Coloring of fish and shrimp. According to the investigation, the quality of color and luster has become an important factor affecting the price of meat-eating poultry and poultry eggs. The golden yellow broiler meat is fresh and tender, and the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/275A23L1/212A23L1/28A23K1/16A23K20/179A23L5/43
Inventor 范宗春刘温来刘贤军
Owner 山东天音生物科技有限公司
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