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Method for preparing black pepper oil resin

A technology of black pepper oil and black pepper, which is applied in the field of preparation of high-temperature extraction and low-temperature concentrated black pepper oleoresin, can solve the problems of low extraction rate, complicated operation process, and incomplete flavor effect, and achieve the goal of improving quality and improving utilization rate Effect

Inactive Publication Date: 2012-09-12
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional preparation of pepper oleoresin uses simple soaking in organic solvents, the configuration of extraction conditions is not optimized enough, the extraction rate is low, the flavor effect is not complete, and repeated extractions are required, the operation process is complicated and the efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 100Kg of black pepper and grind it through a sieve with a diameter of 2mm to obtain black pepper fragments, put the fragments into a multifunctional extraction tank, add 800Kg of ethanol with a concentration of 85% at the same time, soak for 4 hours, stir and heat to 75°C, Heat preservation extraction for 1 hour; pass through a 200-mesh sieve, collect the first filtrate, put the filter residue into a multifunctional extraction tank, add 700Kg of ethanol with a concentration of 70% at the same time, stir and heat to 75°C, heat preservation and extraction for 4 hours; pass through a 200-mesh sieve, discard filter residue, and collect the secondary filtrate. The two filtrates were combined, concentrated under reduced pressure at 35°C to 100Kg, and the vacuum degree was kept at 0.7 atmosphere. After the concentration is completed, add xanthan gum with a weight of 1‰ of the concentrated solution and homogenize to obtain black pepper oleoresin.

[0021] Embodiment 1 The...

Embodiment 2

[0023] Take 100Kg of black pepper and grind it through a sieve with a diameter of 2mm to obtain black pepper fragments, put the fragments into a multifunctional extraction tank, add 850Kg of ethanol with a concentration of 75% at the same time, soak for 4 hours, stir and heat to 80°C, Heat preservation extraction for 4 hours; pass through a 200 mesh sieve, collect the first filtrate, put the filter residue into a multifunctional extraction tank, add 600Kg of ethanol with a concentration of 60% at the same time, stir and heat to 70°C, heat preservation and extraction for 8 hours; pass through a 200 mesh sieve, discard filter residue, and collect the secondary filtrate. The two filtrates were combined, concentrated under reduced pressure at 25°C to 100Kg, and the vacuum degree was kept at 0.7 atmosphere. After the concentration is completed, add xanthan gum with a weight of 3‰ of the concentrated solution and homogenize to obtain black pepper oleoresin.

Embodiment 3

[0025] Take 100Kg of black pepper and grind it through a sieve with a diameter of 2mm to obtain black pepper fragments, put the fragments into a multifunctional extraction tank, add 700Kg of ethanol with a concentration of 95% at the same time, soak for 2 hours, stir and heat to 80°C, Heat preservation extraction for 2 hours; pass through a 200 mesh sieve, collect the first filtrate, put the filter residue into a multifunctional extraction tank, add 600Kg of ethanol with a concentration of 85% at the same time, stir and heat to 80°C, heat preservation and extraction for 6 hours; pass through a 200 mesh sieve, discard filter residue, and collect the secondary filtrate. The two filtrates were combined, concentrated under reduced pressure at 65°C to 100Kg, and the vacuum degree was kept at 0.7 atmosphere. After the concentration is completed, add xanthan gum with a weight of 5‰ of the concentrated solution and homogenize to obtain black pepper oleoresin.

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Abstract

The invention relates to a method for preparing black pepper oil resin. The method comprises three steps of crushing, extraction and concentration, wherein in the extraction step, ethanol is used as a solvent, and the extraction temperature is kept between 70 and 80 DEG C; and in the concentration step, vacuum low-temperature concentration is adopted, the vacuum degree is 0.7 atmospheric pressure, and the temperature is kept between 25 and 60 DEG C. The invention also comprises a post treatment step, wherein in the post treatment step, xanthan gum in an amount which is 0.1 to 0.5 percent of the weight of the concentrate is added into the concentrate. The method for preparing the black pepper oil resin well realizes complete extraction of black pepper flavor components through the change of the extracting solvent, ensures the flavor effect and yield of the black pepper oil resin, is an improvement on the black pepper oil resin preparation process, greatly improves the utilization rate of the black pepper in preparing the black pepper oil resin, and also improves the quality of the black pepper oil resin.

Description

technical field [0001] The invention relates to a preparation method of black pepper oleoresin, in particular to a preparation method of high temperature extraction and low temperature concentration black pepper oleoresin. Background technique [0002] Pepper is an evergreen small tree plant, which can be divided into white pepper and black pepper. The main components of pepper are piperine, piperine and other amide compounds. Pepper oleoresin is a natural extract of white pepper or black pepper. Low, easy to store and transport, pepper oleoresin is the product obtained after crushing pepper, then leaching with organic solvent, and then separating the organic solvent. Pepper oleoresin can be used as a spice additive, fresh-keeping and preservative for drinks (food). It can inhibit bacteria, improve food aroma, promote gastrointestinal peristalsis, and accelerate blood circulation. It is an important food and meat additive, and it is especially suitable for spices with orie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L91/00C08L5/00C11B9/02
Inventor 毕燕芳邢海鹏邢福深盛家川
Owner TIANJIN CHUNFA BIO TECH GRP