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Method for improving water-soluble chilli extract from oil-soluble chilli extract

A technology of water-soluble capsicum extract and capsicum extract, which is applied in application, food preparation, food science, etc., can solve the problems of difficult dissolution, inconvenient use, and long production cycle, and achieve the effect of strong solubility and broaden the application field

Inactive Publication Date: 2012-06-27
HEBEI ZHONGJIN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, the oil-soluble capsicum resin used in spicy food or condiment production enterprises and food factories, hotels, restaurants, and restaurants is difficult to dissolve in some items, and it is inconvenient to use, resulting in long production cycles and high costs.

Method used

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  • Method for improving water-soluble chilli extract from oil-soluble chilli extract

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Embodiment Construction

[0014] A method for improving water-soluble capsicum extract from oil-soluble capsicum resin, the process steps are: ① adding a certain amount of oil-soluble capsicum resin with a certain content into an emulsifier, ② adding a certain amount to the emulsifier ③ emulsify at a certain temperature for a certain period of time, ④ add a certain amount of emulsifier propylene glycol to the emulsifier, emulsify for a certain period of time at a certain temperature, and ⑤ filter to obtain water-soluble capsicum essence.

[0015] One time production is 5kg in the oil-soluble capsaicin resin that adds in emulsifier, and the content of dissolving capsaicin resin is 10%.

[0016] The first emulsifying emulsifier Tween mass ratio to the oil-soluble capsaicin resin is 1: 1, the emulsification temperature is 60 ° C, and the emulsification time is two hours.

[0017] The mass ratio of the addition of secondary emulsifier propylene glycol to the oil-soluble capsaicin resin is 1:4, the emulsifi...

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Abstract

The invention relates to a method for improving water-soluble chilli extract from oil-soluble chilli extract, which comprises the following steps: 1, adding a given amount of oil-soluble chilli extract resin with a certain content into an emulsifier; 2, adding a given amount of emulsifying agent (Twain) into the emulsifier; 3, emulsifying for a certain time at a certain temperature; 4, adding a certain of emulsifying agent (propylene glycol), secondarily emulsifying for a certain time at a certain temperature; and 5, filtering to obtain the water-soluble chilli extract. The water-soluble chilli extract has strong solvability, transparency, no impurities and precipitate, and expands the application field of the chilli extract. The finished product of the water-soluble chilli extract has the content of 1 percent and the yield of 99 percent.

Description

technical field [0001] The invention relates to a method for improving water-soluble capsicum essence from oil-soluble capsicum essence resin. The product is applied to spicy food or condiment, and can be used as raw material for food factories, and can also be used as food for hotels, restaurants, restaurants and families. Standing ingredients. Background technique [0002] At present, the oil-soluble capsicum resin used in spicy food or condiment production enterprises and food factories, hotels, restaurants, and restaurants is difficult to dissolve in some items, which is inconvenient to use, resulting in long production cycles and high costs. Therefore, research a kind of method that improves water-soluble capsaicin from oil-soluble capsaicin resin, to produce water-soluble capsaicin resin, overcome the deficiency of oil-soluble capsaicin resin, is the technical problem that needs to be solved at present. Contents of the invention [0003] The technical problem to be ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 张志忠张为其张建光
Owner HEBEI ZHONGJIN BIOTECH