Method for removing capsaicin during production process of capsicum red pigment

Abstract

The invention discloses a method for removing capsaicin during production process of capsicum red pigment. The method comprises the following process steps: (1) putting a certain amount of red peppery pigment as the raw material for production of capsicum red pigment into a double-layer cylindrical container with certain capacity, (2) adding a certain amount of water contended ethanol with volume percent concentration of 79 percent into the cylindrical container, (3) connecting the heating gate of the cylindrical container with a hot circulating water pipeline, heating up the red peppery pigment and the water contended ethanol in the cylindrical container to a temperature less than or equal to 42 DEG C by means of water bath heating, and mixing well for a certain time at a set speed, (4) stopping mixing and keeping static for a certain time, (5) respectively discharging the mixture of peppery pigment liquid and ethanol at the lower level and the capsicum red pigment at the upper level from the discharge port, (6) removing the residual ethanol in the capsicum red pigment at the upper level through vacuum concentration by a film lifting device so that the residual ethanol content can meet the specified requirement, thereby obtaining the finished capsicum red pigment product, and (7) recycling the ethanol in the mixture of peppery pigment liquid and ethanol at the lower level by a alcohol tower and obtaining the byproduct of capsicum oleoresin.

Description

technical field [0001] The invention relates to a production method of capsanthin, in particular to a method for removing capsaicin in the production process of capsanthin, belonging to the field of natural organic chemistry. Background technique [0002] As an important natural colorant, capsanthin is widely used in industries closely related to human health, such as food processing, medicine and cosmetics. At present, capsanthin produced in China is basically extracted by n-hexane, concentrated to obtain capsanthin, and then despiced by 30%-60% aqueous ethanol to obtain non-spicy capsanthin. The weakness of the process is that it is viscous. Oily matter, water-containing ethanol is difficult to disperse it, resulting in incomplete despicing. To produce qualified capsanthin, it often needs to be despiced several times, and the loss of capsanthin is produced at the same time, and the product yield is generally not more than 90%. Therefore, it is a technical problem to be so...

AI Technical Summary

Problems solved by technology

At present, the domestic production of capsanthin is basically extracted by n-hexane, concentrated to obtain capsanthin, and then processed by 30%-60% aqueous ethanol to obtain non-spicy capsanthin. The weakness of the process is that it is viscous. Oily matter, water-containing ethanol is difficult to disperse it, resulting in incomplete despicing. To produce qualified capsanthin, it often needs to be despiced several times, and at the same time, the loss of capsanthin is generated. The product yield generally does not exceed 90%.

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