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Preparation method of high-pungency degree water-soluble capsicum oleoresin

A technology of chili oleoresin and high spiciness, which is applied in the field of food processing, which can solve the problems of food safety and high production cost, and achieve the effects of short production time, good product quality and good fluidity

Inactive Publication Date: 2017-11-21
云南宏绿辣素有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this inventive method also has certain defectives, and 1. this inventive method adopts the sorbitol emulsifier of adding 3 times amount, has brought relevant food safety problem, 2. adds a large amount of emulsifiers and causes production cost higher, 3. produces high spicy The highest degree of hotness of water-soluble capsicum oleoresin is 10%, which cannot fully meet the market demand at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of high-spicy water-soluble capsicum oleoresin, comprising the following steps

[0023] Step 1: taking 500g of oil-soluble capsicum oleoresin with a spicy degree of 60% as a raw material, adding 20g of NaOH into 400g of water to prepare a 10% NaOH aqueous solution;

[0024] Step 2: Add 60% oil-soluble capsicum oleoresin and NaOH aqueous solution into the stirring tank at the same time, heat and stir at 65° C. at a speed of 200 revolutions per minute for 2 hours.

[0025] Step 3: Add 250g of polyethylene glycol and 50g of capuchin glyceride to the stirred solution, mix and stir for 30 minutes at a temperature of 55°C, and stir at a speed of 100 rpm, measure the spiciness, and adjust the spiciness with pure water to 25%. The water-soluble capsicum oleoresin with a high spiciness of 25% can be obtained.

Embodiment 2

[0027] A preparation method of high-spicy water-soluble capsicum oleoresin, comprising the following steps

[0028] Step 1: taking 5000g of pungentness and taking 70% oil-soluble capsicum oleoresin as raw material, weighing 800g of NaOH and adding it to 5000g of water to prepare a 16% NaOH aqueous solution;

[0029] Step 2: Add 70% oil-soluble capsicum oleoresin and NaOH aqueous solution into the stirring tank at the same time, heat and stir at 65° C. at a speed of 200 revolutions per minute for 2 hours.

[0030] Step 3: Add 2,500g of polyethylene glycol and 500g of capuchin glyceride to the stirred solution, mix and stir for 30 minutes at a temperature of 55°C, and stir at a speed of 100 rpm, measure the spiciness, and adjust the spiciness with pure water to 25%. The water-soluble capsicum oleoresin with a high spiciness of 25% can be obtained.

Embodiment 3

[0032] A preparation method of high-spicy water-soluble capsicum oleoresin, comprising the following steps

[0033] Step 1: taking 500g of 80% oil-soluble capsicum oleoresin as a raw material, adding 80g of NaOH to 420g of water to prepare a 15% NaOH aqueous solution;

[0034] Step 2: Add 80% oil-soluble capsicum oleoresin and NaOH aqueous solution into the stirring tank at the same time, heat and stir at 65° C. at a speed of 200 revolutions per minute for 2 hours.

[0035] Step 3: Add 250g of polyethylene glycol and 50g of capuchin glyceride to the stirred solution, mix and stir for 30 minutes at a temperature of 55°C, and stir at a speed of 100 rpm, measure the spiciness, and adjust the spiciness with pure water to 25%. The water-soluble capsicum oleoresin with a high spiciness of 25% can be obtained.

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Abstract

The invention discloses a preparation method of high-pungency degree water-soluble capsicum oleoresin. The method comprises the following steps: adding an aqueous solution of NaOH or KOH to a raw material oil-soluble capsicum oleoresin having a high pungency degree of 40-80%, carrying out a saponification reaction, and stirring and uniformly mixing the oil-soluble capsicum oleoresin having the high pungency degree and a polyethylene glycol and glyceryl caprylate-caprate mixed emulsifier after the saponification reaction in order to prepare the high-pungency degree water-soluble capsicum oleoresin. The method has the advantages of simplicity in operation, low production cost, short production time, and suitableness for industrial production; and the high-pungency degree water-soluble capsicum oleoresin can be blended with water to produce water-soluble capsicum oleoresin having an arbitrary pungency degree, and the capsicum oleoresin is clarified and bright, has no precipitates after being dissolved in water, and has a stable quality and a long shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of high-spicy water-soluble capsicum oleoresin. Background technique [0002] In recent years, with the gradual deepening of the research on the function of capsaicin, the demand for capsaicin has gradually increased, and the application range of capsaicin has also been greatly expanded. Capsaicin has a variety of pharmacological and physiological activities, and has the characteristics of pure natural, low toxicity, and no pollution. It has been widely used in processing, food and catering, pharmaceutical industry, biological pesticides, feed and other fields. With the expansion of the application field of capsaicin, the market has higher and higher requirements for the quality and types of capsicum oleoresin, and a large number of high-purity capsaicin, water-soluble capsicum oleoresin, water-soluble capsaicin powder and other related products have...

Claims

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Application Information

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IPC IPC(8): C09F1/04A23L27/10
CPCA23L27/10C09F1/04
Inventor 李彪肖丰坤韦勇徐绍康董丽耿菲菲
Owner 云南宏绿辣素有限公司
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