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Pepper flavored oil and method for preparing same

A technology of pepper oil and seasoning oil, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of producing paste flavor, decomposition and volatilization of flavor substances, and achieve the effect of ensuring safety and improving quality

Active Publication Date: 2013-04-03
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

However, if the extraction temperature is too high, the flavoring substances in the pepper oleoresin will be decomposed or even volatilized. If the temperature is too high and the time is too long, the pepper will be scorched, the color of the pepper seasoning oil will be deepened, and a paste flavor will be produced.

Method used

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  • Pepper flavored oil and method for preparing same

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Experimental program
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Effect test

preparation example Construction

[0062] The preparation method of the pepper oleoresin adopted in the pepper seasoning oil provided by the invention comprises the steps:

[0063] Step 1: crushing dried pepper to obtain pepper powder, mixing with cellulase and pectinase for enzymolysis to obtain an enzymolysis product;

[0064] Step 2: Take the enzymatic hydrolysis product and mix it with ethanol aqueous solution, extract, concentrate and dry to obtain the product.

[0065] According to the requirements of enzymatic hydrolysis, in the preparation method of pepper oleoresin provided by the present invention, the enzyme activity of the cellulase used is not less than 15000u / g, and the enzyme activity of the pectinase used is not less than 50u / g.

[0066] The flavor source of pepper seasoning oil is pepper oleoresin, and the main components in pepper oleoresin are pepper oil and piperine. Pepper oil and piperine are present in the cytoplasm of pepper fruit cells. In the organic solvent extraction process, the s...

Embodiment 1

[0130] The extraction of embodiment 1 pepper oleoresin

[0131] Take 100kg of dried black pepper and grind it into 40-mesh black pepper powder at 0°C, and enzymolyze the black pepper powder with the enzyme complex solution at a temperature of 37°C for 4 hours at a ratio of 1:1. The enzyme complex solution is an enzyme complex of cellulase with an enzyme activity of not less than 15000u / g and pectinase with an enzyme activity of not less than 50u / g prepared by using an aqueous medium, wherein cellulase and pectin The enzyme ratio is 1:1. Enzymatic hydrolysis to obtain enzymatic hydrolysis products.

[0132] Mix the enzymatic hydrolysis product with the edible ethanol aqueous solution at a mass ratio of 1:10, wherein the volume fraction of ethanol in the ethanol aqueous solution is 95%. Dynamic multi-stage countercurrent extraction was performed for 4 hours at an extraction temperature of 30° C. to obtain a pepper extract.

[0133] Pour the pepper extract into the concentrati...

Embodiment 2

[0135] The extraction of embodiment 2 pepper oleoresins

[0136] Take 100kg of dried black pepper and grind it into 60-mesh black pepper powder at 5°C, and enzymolyze the black pepper powder with the enzyme complex solution at a ratio of 5:1 for 1 hour at a temperature of 50°C. The enzyme complex solution is an enzyme complex of cellulase with an enzyme activity of not less than 15000u / g and pectinase with an enzyme activity of not less than 50u / g prepared by using an aqueous medium. Wherein, the ratio of cellulase and pectinase is 2.5:1. Enzymolysis products are obtained after enzymolysis.

[0137] Mix the enzymatic hydrolysis product with the edible ethanol aqueous solution at a mass ratio of 1:5, wherein the volume fraction of ethanol in the ethanol aqueous solution is 70%. Dynamic multistage countercurrent extraction was carried out for 1 hour at an extraction temperature of 40°C to obtain a pepper extract.

[0138] Pour the pepper extract into the concentration tank of...

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Abstract

The invention relates to the food field, in particular to a pepper flavored oil and a method for preparing the same. The invention provides a pepper flavored oil which comprises pepper oleoresin and edible oil, wherein the mass ratio of the pepper oleoresin to the edible oil is 1: 5 to 1: 25; and the pepper oleoresin contains 45-48% of piperine and 24-28% of pepper oil. The invention also provides the method for preparing the pepper flavored oil, which specifically comprises the following steps of: mixing the pepper oleoresin with the edible oil, thereby obtaining coarse pepper flavored oil, and then emulsifying, homogenizing and blending, thereby obtaining the finished product pepper flavored oil. The pepper flavored oil provided by the invention is clear in color and luster, transparent and lustrous, pure and rich in smell, long in aftertaste, and lasting and rich in biting taste of the pepper as the content of impurities is reduced while the content of the pepper oil and the piperine in the pepper flavored oil is guaranteed; and no toxic and harmful chemical reagent is left.

Description

technical field [0001] The invention relates to the field of food, in particular to a pepper seasoning oil and a preparation method thereof. Background technique [0002] Pepper (Piper nigrum L.) is a climbing vine belonging to the family Piperaceae. It is an important spice crop in the world and a favorite condiment for people. The main functional components of pepper are piperine and pepper oil. It has been found that piperine has anti-oxidation, immune regulation, anti-tumor, and promotion of drug metabolism. Pepper oil has antibacterial, antibacterial, and antioxidant activities, and can also promote cell metabolism and cell regeneration. [0003] High-quality pepper seasoning oil has gloss, high transparency, and clear liquid; pure, rich and long-lasting, peppery unique aroma is prominent and has no peculiar smell; unique taste, delicious and mellow, long-lasting peppery taste, strong aftertaste. [0004] The preparation method of the traditional pepper seasoning oil ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
Inventor 刘红宗迎谷风林谭乐和邬华松初众卢少芳朱红英
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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