A kind of preparation method of high hot pepper essence

Abstract

The invention relates to a high-pungency-degree chilli extract preparation method which comprises the following steps: 1, adding a chilli extract crude product into edible oil, stirring, keeping warm, standing, layering to obtain a mixture layer at the upper layer and an impurity layer at the lower layer and removing the impurity layer; 2, adding low alcohol into the mixture layer obtained in the step 1, stirring, keeping warm, standing and layering to collect an organic layer at the upper layer and an edible oil layer at the lower layer respectively; 3, performing vacuum concentration on the organic layer, performing odor removing treatment to obtain high-pungency-degree chilli extract and performing decompression odor removing treatment on the edible oil layer to obtain low-pungency-degree chilli extract. The preparation method has the advantage of simple technological operation, and the capsaicin yield reaches 95% to 98%; the obtained high-pungency-degree chilli extract has good fluidity, a pungency degree can be improved by 2 to 3 times, the edible oil is diluted, and precipitation is basically avoided; the obtained low-pungency-degree chilli extract is oil-soluble and bright and can be directly sold.

Description

technical field [0001] The invention relates to a method for increasing the pungency of capsicum essence and improving the quality of capsicum essence. Background technique [0002] Capsicum extract, also known as capsicum oleoresin, is a product extracted and concentrated from capsicum. In addition to the spicy components of capsicum, it also contains many impurities such as capsicum alcohol, protein, pectin, and odor components. At present, most capsicum extracts in my country are actually by-products in the production process of capsanthin. [0003] At present, the main problems of pepper essence products are that the product is relatively viscous, has poor fluidity, solidifies and agglomerates at low temperature, has high content of insoluble impurities such as pectin, has peculiar smell, and has poor oil solubility. After being diluted with salad oil, there is precipitation, almost It cannot be directly used as a food additive, and in most cases needs to be reprocessed...

AI Technical Summary

Problems solved by technology

[0003] At present, the main problems of pepper essence products are that the product is relatively viscous, has poor fluidity, solidifies and agglomerates at low temperature, has high content of insoluble impurities such as pectin, has peculiar smell, and has poor oil solubility. After being diluted with salad oil, there is precipitation, almost It cannot be used directly as a food additive, and in most cases it needs to be reprocessed, which greatly affects the use of capsicum extract

And along with the continuous expansion of the market, capsicum essence with high pepper essence is prepared as raw material with higher pepper essence, and the pepper essence is generally less than 20%, which is difficult to meet the demand of the market. Capsicum extract is an important research topic