Method for producing decolorized aqueous chilli extract
A capsicum essence, water-based technology, applied in application, food preparation, food science and other directions, can solve the problems of complicated operation, low yield, large solvent consumption, etc., and achieve the effects of low cost, small loss and high yield
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Embodiment 1
[0019] Dissolve 5 kg of crude capsicum essence (capsaicin content is 31%, color value is 10E) in 50L isopropanol with stirring at 45°C, and settle for 4.5 hours; put the above supernatant into a decompression and vacuum concentration unit, and heat it at 60°C , at a vacuum of 0.07MPa, recover isopropanol to 10L; pour 10L of the concentrate into a reflux decolorization tank, add 0.6kg of decolorization resin D900, reflux and decolorize at a temperature of 85°C for 1 hour, filter, concentrate and recover under reduced pressure Isopropanol, precipitation, obtains 2.29kg decolorized capsicum extract (capsaicin content is 63%, color price is 0.5E); According to the product standard allocation of 3.3% capsaicin content, then 2.29kg decolorized capsicum extract is transferred Put it into the blending tank, add Tween 80 and monoglyceride compound food emulsifier 7.5kg, fully dissolve and add water to 43.7kg, and blend into 3.3% decolorized water-based capsicum essence.
[0020] Capsai...
Embodiment 2
[0024] Dissolve 5.5 kg of crude capsicum essence (capsaicin content is 28.8%, color value is 12E) in 50L of ethanol at 45°C, and settle for 5 hours; put the above supernatant into the decompression and vacuum concentration unit, at 60°C, At a vacuum of 0.07MPa, recover ethanol to 10L; pour 10L of the concentrated solution into a reflux decolorization tank, add 0.5kg of decolorization resin D900, reflux and decolorize at a temperature of 80°C for 1 hour, filter, concentrate under reduced pressure to recover ethanol, and decolorize Dissolved to obtain 2.5kg decolorized capsicum extract (capsaicin content is 61.8%, color price is 0.63E); according to the product standard deployment of 6.6% capsaicin content, then 2.42kg decolorized capsicum extract is transferred to the blending tank , add polyglycerol ester and monoglyceride compound food emulsifier 6kg, fully dissolve and then add water to 22.7kg, and prepare 6.6% decolorized water-based capsicum essence.
[0025] Capsaicin con...
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