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Preparation method of pepper oleoresin

A production method and technology of pepper oil, applied in the direction of fat oil/fat production, fat production, food preparation, etc., can solve the problems of high extraction cost and complicated extraction process, and achieve short extraction time, sufficient spicy taste, and high yield Effect

Active Publication Date: 2013-02-13
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the best method for retaining the aromatic and flavor components in pepper is the supercritical method, but this method also has limitations: a large amount of piperine crystallizes at its extraction temperature, which makes the extraction process complicated and the extraction cost is high

Method used

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  • Preparation method of pepper oleoresin
  • Preparation method of pepper oleoresin

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Effect test

Embodiment 1

[0028] The preparation method of pepper oleoresin, its raw material is: 10 parts of black peppercorns, 400 parts of 95% edible alcohol.

[0029] The preparation method of described pepper oleoresin, comprises the steps:

[0030] (1) To prepare pepper powder, use black pepper with a moisture content lower than 12% as raw material, and grind it to a diameter of 0.50 mm with a pulverizer;

[0031] (2) Add solvent, add 400 parts of 95% edible alcohol to 10 parts of pepper;

[0032] (3) Program pressurized fast solvent extraction, the pressure range is controlled at 6-8bar, room temperature-programmed pressurization method is adopted, the pressure extraction time is 1.5min each time, intermittent extraction is 1.5min, repeat cycle 5 times, and collect after extraction Raw material and filtrate;

[0033] (4) Ultrasonic-microwave synergistic extraction, ultrasonic power / frequency: 50W / 40KHz, microwave power: 70W, microwave frequency: 2450MHz, synergistic extraction for 10min;

[0...

Embodiment 2

[0043] Pepper oleoresin, its raw material is: 10 parts of white peppercorns, 100 parts of 95% edible alcohol.

[0044] The preparation method of described pepper oleoresin, comprises the steps:

[0045] (1) To prepare pepper powder, use white pepper with a moisture content of less than 12% as raw material, and grind it to a diameter of 0.15mm with a pulverizer;

[0046] (2) Add solvent, add 100 parts of 95% edible alcohol to 10 parts of white pepper powder;

[0047] (3) Program pressurized fast solvent extraction, the pressure range is controlled at 6-8bar, room temperature-programmed pressurization method is adopted, the pressure extraction time is 2.0min each time, intermittent extraction is 1.0min, repeat cycle 10 times, and collect after extraction Raw material and filtrate;

[0048] (4) Ultrasonic-microwave synergistic extraction, ultrasonic power / frequency: 50W / 40KHz, microwave power: 300W, microwave frequency: 2450MHz, synergistic extraction for 10min;

[0049] (5) F...

Embodiment 3

[0054] Pepper oleoresin, its raw material is: 10 parts of green pepper grains, 500 parts of 60% edible alcohol.

[0055] The preparation method of described pepper oleoresin, comprises the steps:

[0056] (1) To prepare pepper powder, use green pepper with a moisture content lower than 12% as raw material, and grind it to a diameter of 0.85mm with a pulverizer;

[0057] (2) Add solvent, add 500 parts of 60% edible alcohol to 10 parts of green pepper powder;

[0058] (3) Program pressurized fast solvent extraction, the pressure range is controlled at 6-8bar, room temperature-programmed pressurization method is adopted, the pressure extraction time is 2.0min each time, intermittent extraction is 1.0min, repeat cycle 10 times, and collect after extraction Raw material and filtrate;

[0059] (4) Ultrasonic-microwave synergistic extraction, ultrasonic power / frequency: 50W / 40KHz, microwave power: 500W, microwave frequency: 2450MHz, synergistic extraction for 20min;

[0060] (5) Fil...

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Abstract

The invention relates to a preparation method of pepper oleoresin. According to the invention, flavor substances in pepper are quickly extracted through unique room temperature-program boosting in combination of an ultrasonic-microwave synergistic extraction method based on a field effect-accelerated solvent method, wherein the pressure range is 6-8 bars, the boosting extraction time is 10-30 minutes, the ultrasonic power is 50W, the frequency is 40KHz, the microwave power is 70-500W, the microwave frequency is 2450MHz, and the synergistic extraction time is 10-20 minutes; and the extracted flavor substances are subjected to filtering, solvent removing, drying and like processes to prepare the pepper oleoresin. The extraction method disclosed by the invention is safe and efficient, and has the advantages of short extracting time, high pepper oleoresin yield, higher piperine content, sufficient peppery taste and stronger fragrance compared with extraction methods such as ultrasonic extraction, microwave extraction, solvent extraction, Soxhlet extraction, hot reflux and the like.

Description

technical field [0001] The invention relates to a preparation method of pepper oleoresin. Background technique [0002] Pepper (Piper nigrum L.) is a perennial evergreen vine belonging to the family Piperaceae, and is an important spice crop in the world. Pepper seeds contain volatile oil, piperine, crude fat, crude protein, lignans, alkaloids, flavonoids, aromatic compounds and amides. Traditional Chinese medicine believes that pepper is pungent, hot in nature, and non-toxic. It can warm the middle and dispel cold, promote qi and relieve pain. In the medical industry, pepper can be used as a stomachic agent, antipyretic and bronchial mucosal stimulant, etc., to treat indigestion, cold phlegm, cough, enteritis, bronchitis, cold and rheumatism, etc. In addition, it is also used in the food industry. Used as a preservative. Studies in recent years have shown that pepper is active in many aspects such as analgesia, sedation, anti-inflammation, anti-convulsion, antibacterial,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/10C11B1/04A23L1/221A23L27/10
Inventor 吴桂苹谭乐和谷风林卢少芳初众邬华松赵建平
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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