Capsaicin particle preparing method

A technology of capsaicin and granules, which is applied in the field of food manufacturing, can solve the problems of less practical use and health hazards, and achieve the effects of convenient storage and transportation, adjustable spiciness, and uniform granules

Inactive Publication Date: 2015-05-27
天津市天联调味制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many varieties of chili products on the market, and many synthetic capsaicinoids have entered people's lives, causing harm to people's health.
[0003] Dried peppers, such as capsaicin granules, are less practical in daily life

Method used

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  • Capsaicin particle preparing method

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Experimental program
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Effect test

Embodiment Construction

[0028] When buying peppers, in addition to prosecuting the spiciness, color value, hue, water content, and skin weight ratio, focus on prosecuting pesticide residues. After the capsicum peel is separated, the capsicum peel is pulverized by a pulverizer, and the pulverized powder is added into an organic solvent for soaking. The addition amount of the capsicum peel is 10 kg, and the addition amount of the organic solvent methanol is 100 kg. At room temperature, soak for 36 hours, and filter to obtain the crude extract.

[0029] Concentrate the crude extract by distillation under pressure, the vacuum degree is 0.02-0.05MPa, the concentration temperature is 35°C, and the concentration is stopped when no organic solvent is evaporated.

[0030] The column was packed by wet packing method, the filler was silica gel, the mesh number was 600 mesh, the packing solvent was the same as the eluent, ethyl acetate / methanol, and the volume ratio was 3:1.

[0031] After packing the column, p...

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Abstract

The present invention provides a capsaicin particle preparing method which contains the following steps: grinding, soaking, concentration, column chromatography, concentration, drying and granulation, and capsaicin particle obtaining by the present invention. The capsaicin particles produced by the present invention have a granular shape with uniform particles and adjustable sizes, are convenient for storage, transportation and use, have excellent water solubility with 1 g capsaicin particle dissolved in 100 g water to form a clear solution free of suspended matter, have an adjustable spicy degree, a stable quality and a soft and mellow spicy sense, is safe and reliable, and contains no organic solvent residue and no emulsifiers.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of capsaicin granules. Background technique [0002] In life, many people like to eat chili, and chili oil is often eaten at home. There are many varieties of chili products on the market, and many synthetic capsaicinoids have entered people's lives and brought harm to people's health. [0003] Dried peppers, such as capsaicin granules, are less practical in daily life. It is of great practical significance to develop capsaicin granules that are convenient for people to use and have a good taste. Contents of the invention [0004] The problem to be solved by the present invention is to provide a preparation method of capsaicin granules. [0005] In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: [0006] A preparation method of capsaicin granules, comprising...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23P1/04C07C233/20C07C231/24A23L27/10
Inventor 徐建新
Owner 天津市天联调味制品有限公司
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