Method for extracting spice oleoresin from spice

Abstract

The invention discloses a method for extracting spice oleoresin from spice. The method combines the distillation by water vapour at negative pressure and extraction by a solvent at normal pressure together, namely the method is divided into two steps that: firstly, the spice is distilled by the water vapour at negative pressure and is extracted by the solvent at normal pressure; naphtha and plant alkaloid producing mouthfeel are sequentially extracted; and after residual solvent is removed, certain processing additive is added into the naphtha and plant alkaloid and is mixed with the naphtha and plant alkaloid together according to the requirement of product specification in proportion to prepare a standardized water-soluble or oil-soluble spice oleoresin product. The method ensures that the residual solvent is well controlled in corresponding residual quantity stipulated by national standard, is easy to realize large-scale industrialized production and has the advantage of low processing cost; taking a finished product of the spice oleoresin as 100 percent of total weight, the content of the naphtha in product quality index can be randomly adjusted between 1 and 95 percent; the residual quantity of the solvent can be controlled to be less than or equal to 3 mg / kg; in a conventional process, the content of the naphtha is less than or equal to 50 percent; and the residual quantity of the solvent can be controlled to be between 10 and 20 mg / kg.

Description

technical field [0001] The invention relates to a method for extracting spice (also known as spice) oleoresin. Background technique [0002] Existing techniques for extracting spice oleoresin (such as prickly ash essential oil, oleoresin) mainly include distillation, solvent method and supercritical CO 2 Three types of extraction methods. Wherein the solvent method has the use of water, ethanol, methyl alcohol, ether, sherwood oil, normal hexane, ethyl acetate, acetone and methylene chloride etc., and the main problem of existence is that the volatility in the oleoresin will be lost when removing the residual solvent. Good top aroma components will cause the quality of oleoresin to decline; only the aroma components (volatile oil) of spices are extracted by distillation, and various plant alkaloids (resins) that produce taste remain in the raw materials (such as pepper can produce pungent taste The pepperonamide substance) cannot be raised. while CO 2 Although the superc...

AI Technical Summary

Problems solved by technology

Wherein the solvent method has the use of water, ethanol, methyl alcohol, ether, sherwood oil, normal hexane, ethyl acetate, acetone and methylene chloride etc., and the main problem of existence is that will lose the relatively volatile in oleoresin when removing residual solvent Good top aroma components will cause the quality of oleoresin to decline; only the aroma components (volatile oil) of spices are extracted by distillation, and various plant alkaloids (resins) that produce taste remain in the raw materials (such as pepper can produce pungent taste The pepper amide substance) cannot be proposed

while CO 2 Although the supercritical extraction method can better retain the aroma components, the various plant alkaloids (such as amides in Zanthoxylum bungeanum) that produce mouthfeel cannot be completely proposed, and because of its high processing cost, it hinders its wide application.