Production method of ripe-flavored capsicum oleoresin

Abstract

The invention discloses a production method of cooked fragrant capsicum oleoresin, comprising the following steps: firstly crushing capsicum seeds and pelleting, and carrying out supercritical CO2 extraction to obtain extract oil and capsicum seed meal; adding the capsicum seed meal into the extract oil, cooking at high temperature, cooling, and carrying out press filtration to remove the capsicum seed meal so as to obtain cooked oleoresin; and adding capsicum oleoresin with high pungency degree into the cooked oleoresin according to needs so as to adjust pungency degree. Thus, the cooked fragrant capsicum oleoresin can be obtained. By supercritical CO2 extraction, pungency degree, grease and color value of the capsicum seeds can be fully unitized. There is no residual solvent. The production method has the characteristics of low loss of effective components and high utilization rate of peppery taste. As the capsicum seed meal is added into the extract oil and the mixture is cooked, loss of pungency degree can be reduced effectively, utilization rate of pungent taste is raised, and pungency degree yield in the capsicum seeds can reach more than 95%. After cooking and cooling, capsicum oleoresin with high pungency degree and capsanthin are added to adjust pungency degree of the capsicum oleoresin. Pungency degree and color value can be adjusted. In addition, loss of effective components can be minimized.

Description

technical field [0001] The invention relates to a production method of capsicum oleoresin, in particular to a production method of cooked aroma type capsicum oleoresin. Background technique [0002] Capsicum oleoresin, commonly known as capsicum essence, is a natural seasoning toner with strong spicy taste, which is made of high-quality capsicum as raw material, extracted, separated and refined by scientific methods. It is widely used in the seasoning of spicy food and seasoning, as well as seasoning in restaurants and home cooking. [0003] There will be a large amount of high-spicy pepper seed by-products in the production process of capsicum oleoresin. The Chinese patent with the publication number CN102342332A provides "a kind of preparation method of spicy essential oil". Precipitation, homogenization and other processes are used to obtain spicy essential oils; when this method is used for production, the spicyness of chili seeds is low, and it is easy to cause loss of...

AI Technical Summary

Problems solved by technology

[0003] There will be a large amount of high-spicy pepper seed by-products in the production process of capsicum oleoresin. The Chinese patent with the publication number CN102342332A provides "a kind of preparation method of spicy essential oil". Precipitation, homogenization and other processes to obtain spicy essential oil; when this method is used for production, the spicyness of chili seeds is low, and it is easy to cause loss of spicy taste during the roasting process, resulting in low spicyness of the product

The patent application whose publication number is CN103087815A provides a kind of "pepper seed oil and its preparation method", which grinds capsicum seeds and obtains capsicum seed oil through supercritical extraction; the capsicum seed oil produced by this method is uncooked and lacks Cooked aroma, low spiciness and non-adjustable

Although ordinary capsicum oleoresin has the characteristics of adjustable spiciness and convenient use, it lacks the flavor of cooked capsicum. Therefore, it is urgent to develop a ripe-flavored capsicum oleoresin with adjustable spiciness.