Method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as raw material

A technology of chili extract and water-soluble powder is applied in the field of condiments, which can solve the problems of increasing production cost, producing a layer of grease, sticky food surface, etc., and achieves the effects of convenient and quick addition to meals, easy consumption, and convenient transportation.

Inactive Publication Date: 2011-08-17
新疆天椒弘安色素有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Capsaicin is a kind of condiment. The common capsaicin in the market is an oily liquid product. It cannot be directly added to the instant flour bag. It needs to be packed in another bag, which increases the production cost and trouble when eating.
Since liquid capsaicin contains capsaicin and the inherent vegetable oil in pepper, if it is directly sprayed on snack food, a layer of oil will be formed on the surface, causing the surface of the food to be sticky and affecting direct consumption
At present, there is no microcapsule water-soluble powder capsaicin product in the seasoning industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] Embodiment: the preparation steps are as follows:

[0010] ①Extraction and emulsification: use Hong'an No. 8 pepper to produce red capsicum according to the conventional method in the industry, and test its spiciness according to the standard of "GB 10783-2008 Food Additive Capsicum Red", and take the pepper with a spiciness of 0.3-0.5%. Red capsicum, from which capsicum essence is extracted. The extraction method is: take 400g of red capsaicin, place it in a 2000ml beaker, add 600ml of 75% food-grade ethanol aqueous solution to the beaker, and manually stir it with a glass rod at room temperature for 30 minutes. After the stirring is completed, let it stand at room temperature 90 minutes. At this moment, red capsicum and 75% ethanol solution are divided into two layers, the upper layer is ethanol solution, and the lower layer is red capsicum, and the ethanol solution of the upper layer is poured into a 1000ml flask, put into RE-52C type rotary evaporator and concentra...

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Abstract

The invention discloses a method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as a raw material, and belongs to the field of flavorings. The preparation method comprises the following three steps of: extracting and emulsifying, namely extracting the capsicum oleoresin from capsanthin with the pungency degree of 0.3-0.5 percent, which is prepared from Hong'an chilli No.8, and emulsifying the capsicum oleoresin to obtain a core material; making a wall material, namely adding water to dilute Arabic gum and gelatin, and heating in a water bath to obtain mixed solution, namely the wall material; and homogenizing into a finished product, namely heating the prepared wall material and core material in the water bath, homogenizing in a homogenizer, and performing spray drying on the homogenized mixed solution in a centrifugal rotary vacuum spray drier to obtain the finished product, namely the microcapsule water-soluble powdery capsaicine. By the method, the oily liquid state of the capsicum oleoresin is changed into a powdery state, so that the capsicum oleoresin is convenient to transport and eat; and the prepared microcapsule water-soluble powdery capsaicine is a change of a seasoning bag in the fast-food industry and instant food industry.

Description

technical field [0001] The method for preparing microcapsule water-soluble powdered capsaicin from capsicum essence of the present invention belongs to the field of condiments, and in particular relates to a method for preparing capsaicin. Background technique [0002] Capsaicin is a kind of condiment. Common capsaicin in the market is an oily liquid product, which cannot be directly added to the instant flour bag, and needs to be packed in additional bags, which increases production costs and troubles when eating. Since liquid capsaicin contains capsaicin and the inherent vegetable oil in pepper, if it is directly sprayed on snack food, it will produce a layer of oil on the surface, causing the surface of the food to be sticky and affecting direct consumption. At present, there is no microcapsule water-soluble powder capsaicin product in the seasoning industry. Contents of the invention [0003] The object of the present invention is to provide a method for preparing mic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223C07C233/20C07C231/24B01J13/02A23L27/14
Inventor 李元新
Owner 新疆天椒弘安色素有限公司
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