Method for refining low-pungency-degree chilli extract

A technology of chili extract and low spiciness is applied in the field of deep processing of chili pepper, and the deep processing field of chili extract with low spiciness can solve the problems of large consumption of volatile solvents, influence of impurity removal effect, complicated treatment methods, etc. The effect of low implementation cost, significant economic and social benefits

Active Publication Date: 2016-05-04
河北东之星生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method also has the disadvantage of too many steps, and acetone is used in the method, which corrodes the gasket in the equipment greatly, and consumes a lot of volatile solvents, and the water contained in acetone and capsicum essence raw materials is miscible, and after recovery, acetone contains water and Difficult to separate and affect its impurity removal effect
[0007] The above-mentioned method has not been well solved for the current problems of low-spicy pepper essence, and the processing method is complicated and the processing cost is high. Therefore, it is necessary to study a simple and low-cost processing method to completely solve the problem of low-spicy pepper. fine question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 1) Put 100kg of capsicum essence with a spiciness of 0.42% (in this manual, the spiciness is measured according to GB10783-1996) into a stainless steel stirring tank, add 300KG of isopropyl ether, stir at room temperature for 0.5 hours, and the gelatin is precipitated ;

[0046] 2) Add 100KG of water to the stirring tank, and continue stirring for 0.5 hours at room temperature;

[0047] 3) The mixture was left to stand at room temperature for 4 hours, and then divided into 3 layers, the upper solvent layer, the middle glue layer, and the lower water layer, and separated;

[0048] 4) Repeat steps 1), 2) and 3) for the separated glue layer to re-extract the active ingredients in the glue layer. The spiciness of the glue layer obtained after the second test is <0.1%, which has no recycling value. Therefore, it was discarded, and the clear liquids obtained twice (i.e., the solvent layer) were combined, and concentrated under reduced pressure to obtain 41.3KG of capsicum es...

Embodiment 2

[0051] 1) Put 100kg of capsicum extract with a spiciness of 0.89% into a stainless steel stirring tank, add 350KG of isopropyl ether, stir at room temperature for 1 hour, and the gelatin is precipitated;

[0052] 2) Add 150KG of water to the stirring tank, and continue stirring for 1 hour at room temperature;

[0053] 3) Stand at room temperature for 6 hours, divide into 3 layers, upper solvent layer, middle glue layer, lower water layer, and separate;

[0054] 4) Repeat steps 1), 2) and 3) for the separated glue layer to re-extract the active ingredients in the glue layer. The spiciness of the glue layer obtained after the second test is <0.1%, which has no recycling value. Therefore, it was discarded, and the clear liquid (solvent layer) obtained twice was combined, concentrated under reduced pressure to obtain 45.6KG of capsicum essence concentrate, and the dissolved residue was <1000PPM;

[0055] 5) Add 22.8KG of ethanol solution with a concentration of 4% (ml / ml) to the ...

Embodiment 3

[0057] 1) Put 100kg of capsicum essence with a spiciness of 1.16% into a stainless steel stirring tank, add 300KG of isopropyl ether, stir at room temperature for 0.5 hours, and the gelatin is precipitated;

[0058] 2) Add 50KG of water to the stirring tank, and continue stirring for 0.5 hours at room temperature;

[0059] 3) Stand at room temperature for 5 hours, divide into 3 layers, upper solvent layer, middle glue layer, lower water layer, and separate;

[0060] 4) Repeat steps 1), 2) and 3) for the separated glue layer to re-extract the active ingredients in the glue layer. The spiciness of the glue layer obtained after the second test is <0.1%, which has no recycling value. Therefore, it was discarded, and the clear liquid (solvent layer) obtained twice was combined, concentrated under reduced pressure to obtain 44.5KG of capsicum essence concentrate, and the dissolved residue was <1000PPM;

[0061] 5) Add 44.5KG of ethanol solution with a concentration of 2% (ml / ml) to...

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PUM

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Abstract

The invention relates to the technical field of deep processing of chillies, in particular to the technical field of deep processing of low-pungency-degree chilli extract, and discloses a method for refining low-pungency-degree chilli extract. The low-pungency-degree chilli extract is put into a fat-soluble or weak-polarity glue washing agent, stirring is carried out at room temperature, and then a proper amount of glue precipitating agent is put; after stirring continues to be carried out, standing and layering are carried out, supernatant liquid and a middle glue layer are obtained, a lower glue precipitating agent layer is abandoned, the middle glue layer is subjected to chilli extract effective ingredient re-extraction once according to the method, and a secondarily-obtained glue layer is abandoned; the supernatant liquid obtained two times is combined and concentrated, and a concentrated solution is obtained; a certain amount of low-concentration low alcohol is added to the concentrated solution, the mixture is heated to 60 DEG C to 70 DEG C, normal-temperature standing and layering are carried out after stirring, a solvent is recycled from the lower layer, and the refined chilli extract is obtained after solvent residues are removed from the upper layer. The chilli extract refined through the method is good in quality and high in yield, the advantages of being easy to operate, few in step and low in cost are achieved, and good economic benefits are achieved.

Description

technical field [0001] The invention relates to the technical field of deep processing of capsicum, in particular to the technical field of deep processing of low-spicy capsicum essence. Background technique [0002] Chili is rich in nutrients, such as protein, fat, vitamin C, etc. It also contains functional ingredients such as capsicum alcohol, capsicum polysaccharide, and capsaicin. [0003] In addition to eating, chili is mainly used to extract capsanthin. The main raw material for the extraction of capsanthin is Xinjiang sweet pepper, which has high content of capsanthin and low spiciness. After extracting capsanthin, the by-product is low-spicy capsicum extract, which is generally below 2% and has a lower spiciness content. Below 0.5%, there are many problems in this capsicum extract product, such as stickiness at room temperature, large colloid content, low-temperature solidification, and a large amount of precipitation after dilution with oil, etc., so its applicati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L5/20
Inventor 李增友王超田瑞玲刘社军高立杰刘艳雷
Owner 河北东之星生物科技股份有限公司
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