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Deep processing method of chilli seeds

A technology for deep processing of pepper seeds, applied in application, food preparation, food science and other directions, can solve the problems of reducing the value of deep processing of pepper seeds, and achieve the effects of enriching product diversity, high application prospects, and increasing manufacturers' profits

Active Publication Date: 2015-02-25
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As mentioned above, there are still deficiencies in the deep processing of capsicum seeds in the prior art. Industrial processing mainly focuses on the extraction of capsicum seed oil, and the capsaicin in capsicum seeds is generally removed as impurities, or not removed simply as capsaicin-containing Chili seed oil virtually reduces the deep processing value of chili seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: The deep processing method of this capsicum seed adopts following specific technology.

[0014] (1) Continuously and evenly put pepper seeds into a large-scale closed continuous extractor with a feeding rate of 1t / h through frequency conversion conveying, and the temperature in the extractor is controlled at 20°C.

[0015] (2) At the same time, add a mixed solvent to the extractor at a flow rate of 800kg / h to extract the oil and capsaicin contained in the pepper seeds. The mixed solvent is a mixture of acetone and No. 6 solvent oil, and the acetone solution is mixed with No. 6 solvent oil The volume ratio is 1:5; the extract and chili seed meal are obtained.

[0016] (3) Transfer the chili seed meal obtained in step (2) after extracting the oil and capsaicin to the desolventizing dryer to remove the solvent, and an average of 840kg of finished chili seed meal and the residual oil of the finished chili seed meal can be obtained per hour ≤0.2wt%, no spicy t...

Embodiment 2

[0019] Embodiment 2: The deep processing method of this capsicum seed adopts following specific technology.

[0020] (1) Continuously and evenly put the pepper seeds into the large-scale closed continuous extractor with a feeding rate of 1t / h through frequency conversion conveying, and the temperature in the extractor is controlled at 45°C.

[0021] (2) At the same time, add a mixed solvent to the extractor at a flow rate of 5t / h to extract the oil and capsaicin contained in the pepper seeds. The mixed solvent is a mixture of acetone and No. 6 solvent oil, and the acetone solution is mixed with No. 6 solvent oil The volume ratio is 1:10; the extract and chili seed meal are obtained.

[0022] (3) Transfer the chili seed meal to the desolventizing dryer to remove the solvent, and an average of 680kg of finished chili seed meal can be obtained per hour. The residual oil of the finished chili seed meal is ≤0.2wt%, and the taste has no spicy taste.

[0023] (4) Concentrate the ext...

Embodiment 3

[0025] Embodiment 3: The deep processing method of this capsicum seed adopts following specific technique.

[0026] (1) Continuously and evenly put the pepper seeds into the large-scale closed continuous extractor with a feeding rate of 1t / h through frequency conversion conveying, and the temperature in the extractor is controlled at 70°C.

[0027] (2) At the same time, add a mixed solvent to the extractor at a flow rate of 10t / h to extract the oil and capsaicin contained in the pepper seeds. The mixed solvent is a mixture of acetone and No. 6 solvent oil, and the acetone solution is mixed with No. 6 solvent oil The volume ratio is 1:15; the extract and chili seed meal are obtained.

[0028] (3) The chili seed meal is transported to a desolventizing dryer to remove the solvent, and an average of 630kg / h of finished chili seed meal can be obtained. The residual oil of the finished chili seed meal is ≤0.2wt%, and the taste has no spicy taste.

[0029] (4) Concentrate the extrac...

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Abstract

The invention discloses a deep processing method of chilli seeds. The method comprises the following steps: extracting chilli seeds with a mixed solvent of acetone and solvent oil No.6 to obtain an extraction liquid and chilli seed meal; concentrating the extraction liquid, adding with separating agent aqueous solution, mixing, and separating to obtain an oil phase and a water phase; and desolventizing the oil phase to obtain chilli seed oil; and separating the solvent and solutes in the water phase to obtain crude capsaicin. According to the method, the chilli seeds are subjected to combined extraction by the mixed solvent to obtain a mixture of oil and capsaicin, and the liquid-liquid centrifugal separation technology is adopted to obtain chilli seed oil and capsaicin respectively. Common chilli seeds are adopted as raw materials, the requirement for the raw materials is low, and the chilli seeds produced in any place and with any constituent content can be used; the method can be used for achieving industrial production application of combined extraction and separation of oil and capsaicin in chilli seeds, compared with the existing chilli seed oil extraction technology, the method can be used for obtaining capsaicin additionally and the chilli seed product diversity is enriched.

Description

technical field [0001] The invention relates to a deep processing method of chili seeds. Background technique [0002] Capsicum is a herbaceous plant of Solanaceae, and it exists as a condiment in my country and some other countries. my country is rich in pepper resources, and the processing of its related products is also developing towards diversification. In the past, scholars at home and abroad mainly focused on the development and utilization of capsanthin and capsaicin, but there were relatively few studies on the development and utilization of capsicum seeds, which accounted for more than 40% to 50% of the dry weight of the fruit in pepper raw materials. [0003] In addition to oil, crude fiber, protein, and ash, chili seeds also contain a certain amount of capsaicin. The unsaturated fatty acids (mainly oleic acid and linoleic acid) contained in the chili seed oil contained in chili seeds account for more than 90% of the total fatty acid content. Since unsaturated f...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/00
Inventor 李崇达程远欣刘新朝袁胜贤韩文杰
Owner CHENGUANG BIOTECH GRP CO LTD
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