Method for extracting capsaicin from capsicum annuum seeds

A technology for pepper seeds and capsaicin, which is applied in the directions of food ingredients containing natural extracts, production of fat, and fat oil/fat production, can solve problems such as less research on pepper seeds, and achieve a short extraction process route, less energy consumption, and aroma. rich effect

Inactive Publication Date: 2016-11-09
WENSHAN YONGRUN CAPSAICIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Capsicum seeds are an important part of peppers, and capsicum seeds account for 20% to 40% of the dry mass of the whole fruit, but domestic and foreign scholars have done little research on capsicum seeds in the past

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Extraction steps of capsaicin in pepper seeds:

[0022] (1) Pretreatment

[0023] Select 100kg of wild pepper seeds, use a vibrating sieve to remove the pepper skin and other impurities contained in the pepper seeds, and then pass through the winnowing equipment to remove shriveled and moldy pepper seeds to obtain 72kg of high-quality plump pepper seeds. The measured capsaicin content is 0.22% and the average oil content is 19.7%;

[0024] (2) Roasting

[0025] Add the screened wild salamander chili seeds into the stir-frying machine, and stir-fry at 130°C for 80 minutes until the chili seeds turn yellow and emit the unique strong aroma of chili seeds. At this time, there will be pungent smell. Do smoke removal treatment;

[0026] (3) Squeeze

[0027] Add the fried and roasted wild pepper seeds into the screw type 4-stage oil press, adjust the feeding amount, adjust the lock nut so that the thickness of the discharged cake is 1mm, adjust the temperature control to k...

Embodiment 2

[0031] Extraction steps of capsaicin in pepper seeds:

[0032] (1) Pretreatment

[0033] Select 200kg of wild pepper seeds, use a vibrating sieve to remove the pepper skin and other impurities contained in the pepper seeds, and then pass through the winnowing equipment to remove shriveled and moldy pepper seeds to obtain 151kg of high-quality plump pepper seeds. The measured capsaicin content is 0.21% and the average oil content is 19.5%;

[0034] (2) Roasting

[0035] Add the screened wild salamander chili seeds into the stir-frying machine, and stir-fry at 150°C for 60 minutes until the chili seeds turn yellow and emit the unique strong aroma of chili seeds. At this time, there will be pungent smell. Do smoke removal treatment;

[0036] (3) Squeeze

[0037] Add the fried and roasted wild pepper seeds into the screw-type 5-stage oil press, adjust the feeding amount, adjust the lock nut so that the thickness of the discharged cake is 2mm, adjust the temperature control to ...

Embodiment 3

[0041] Extraction steps of capsaicin in pepper seeds:

[0042] (1) Pretreatment

[0043] Select 500kg of wild pepper seeds, use a vibrating sieve to remove the pepper skin and other impurities contained in the pepper seeds, and then pass through the winnowing equipment to remove shriveled and moldy pepper seeds to obtain 365kg of high-quality plump pepper seeds. The measured capsaicin content is 0.21%, and the average oil content is 19.56%;

[0044] (2) Roasting

[0045] Add the screened wild salamander chili seeds into the stir-frying machine in batches, stir-fry at 160°C for 55 minutes, until the chili seeds turn yellow and emit the unique strong aroma of chili seeds, and there will be a pungent smell at this time generated, need to do smoke removal treatment;

[0046] (3) Squeeze

[0047] Add the fried and roasted wild pepper seeds into the screw type 6-stage oil press, adjust the feeding amount, adjust the lock nut so that the thickness of the discharged cake is 2.5mm,...

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PUM

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Abstract

The invention discloses a method for extracting capsaicin from capsicum annuum seeds. The method comprises the steps: selecting high-quality and full capsicum annuum seeds, removing capsicum annuum peels and impurities, screening, then, adding the capsicum annuum seeds into a frying machine for frying, adding the fried capsicum annuum seeds into a spiral type multistage oil press for pressing, enabling pressed powdery residues to pass through a multilayer filter sieve so as to remove solid impurities, and removing residual impurities by using a centrifuge; removing off odors and moisture through heating, and filtering again after the powder is cooled to room temperature, thereby obtaining the capsaicin. According to the method, the extracting process route is short, the energy consumption is low, the extraction efficiency is high, the extraction ratio of the capsaicin reaches 90% or more, the extraction ratio of capsicum annuum seed oil reaches 95% or more, rich fragrance and various nutrients of the capsicum annuum seed oil are reserved to the maximum during pressing, and the capsicum annuum seed oil is clear and transparent, is fragrant in flavor, is rich in unsaturated fatty acids, vitamin E and a variety of mineral substances besides the capsaicin, is free of solvent residual and meets the requirements of modern people on green health.

Description

technical field [0001] The invention relates to the production field of capsaicin, in particular to a method for extracting capsaicin from capsicum seeds. Background technique [0002] Pepper (Capsicum annuum L.) is a plant of the genus Capsicum in the family Solanaceae. It is native to Central and South America and is now planted all over the world. my country is a famous pepper producing area. The whole body of pepper is full of treasures. The current research mainly focuses on capsaicinoids, pigments (including capsanthin, capsanthin, β-carotene, etc.), others including vitamin C with the highest content in fruits and vegetables, rich vitamin E, folic acid, potassium, calcium, magnesium, phosphorus, etc. Capsicum seeds are an important part of capsicum, and capsicum seeds account for 20% to 40% of the dry mass of the whole fruit. However, domestic and foreign scholars have done little research on capsicum seeds in the past. [0003] The oil content in chili seeds is ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/08A23L33/105
CPCC11B1/04A23V2002/00C11B1/08A23V2250/21
Inventor 韦勇范明达李世源刘玉申
Owner WENSHAN YONGRUN CAPSAICIN
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