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Pepper oil resin and preparation method thereof

A technology for pepper oil and resin, applied in the field of pepper oleoresin and its preparation, can solve the problems of reducing purity, residual organic solvent, reducing yield and the like, and achieve the effects of improving quality and purity, mild conditions and increasing yield

Inactive Publication Date: 2013-04-17
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

[0004] It can be seen that the current extraction of pepper oleoresin mainly uses organic solvents to soak pepper powder for extraction, but the use of organic solvents for extraction will cause residues of organic solvents during the concentration process, reducing the purity.
Moreover, in order to increase the extraction yield of pepper oleoresin and remove organic solvents more thoroughly, higher temperatures are often used for extraction and distillation, but high temperatures will lead to the degradation of pepper oleoresin and piperine, thereby reducing their yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0041] The preparation method of pepper oleoresin provided by the present invention comprises the following steps: firstly, taking dried pepper and pulverizing to obtain pepper powder, mixing with cellulase and pectinase for enzymolysis to obtain an enzymolysis product; then, taking the enzymolysis product and Mix ethanol water solution, extract, concentrate and dry to obtain the product.

[0042] For improving the weakening effect of pepper fruit cell wall, in the preparation method of pepper oleoresin provided by the invention, the enzyme activity of the cellulase that adopts is not less than 15000u / g, and the enzyme activity of the pectinase that adopts is not less than 50u / g.

[0043] In order to more thoroughly weaken the cell wall of the pepper fruit, hemicellulase can also be used for enzymatic hydrolysis.

[0044]Wherein, the mass ratio of cellulase to pepper powder is (0.0005~0.085):(1~5).

[0045] The mass ratio of pectinase to pepper powder is (0.000167~0.05):(1~5)...

Embodiment 1

[0085] The extraction of embodiment 1 pepper oleoresin

[0086] 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.

[0087] 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.

[0088] Pour the pepper extract into the concentrati...

Embodiment 2

[0090] The extraction of embodiment 2 pepper oleoresins

[0091] 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.

[0092] 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.

[0093] Pour the pepper extract into the concentration tank of...

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Abstract

The invention provides pepper oil resin which comprises the following components by mass fraction: 45-48% of piperine and 24-28% of pepper oil. The preparation method of the resin comprises the steps of breaking dried pepper fruits to obtain ground pepper, mixing with cellulase and pectinase for enzymolysis, obtaining an enzymolysis product, mixing the enzymolysis product with an alcohol aqueous solution, extracting, condensing and drying. The contents of the pepper oil and piperine in the pepper oil resin are higher; the method is mild in condition; the quality of the pepper oil resin is improved; the yield of the pepper oil resin is increased; flavor components of the pepper are completely extracted; in addition, no toxic and harmful organic solvent is residual in the pepper oil resin; and the purity of the pepper oil resin is improved.

Description

technical field [0001] The invention relates to the field of chemical industry, in particular to a pepper oleoresin and a preparation method thereof. Background technique [0002] Pepper (Pipernigrum L.) is a climbing vine of the family Piperaceae and is an important spice crop in the world. Its main components are pepper oil and piperine. Pepper oleoresin is a product obtained after crushing white or black pepper, extracting it with an organic solvent, and then separating the organic solvent. Its main components are pepper oil and piperine. As a food spice additive, preservative and preservative, pepper oleoresin can inhibit bacteria, improve food aroma, promote gastrointestinal peristalsis, and accelerate blood circulation. It is an important food and meat additive, and is especially suitable for preparing oriental type Fragrance of spices. In the food industry, according to the No. 4 Document of the Ministry of Health of the People's Republic of China in 2003, pepper ol...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/30A23L3/3472C09F1/02A23L27/10
Inventor 刘红谭乐和谷风林宗迎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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