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A method for improving the smell of paprika

A capsanthin and odor technology, which is applied in the separation/purification of carbonyl compounds, organic dyes, organic chemistry and other directions, can solve the problems of high cost, complicated operation, poor odor removal effect, etc., and achieves low production cost and simple process. , the effect of easy large-scale industrial production

Active Publication Date: 2019-11-12
青岛赛特生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the disadvantages of poor smell removal effect, high cost and complicated operation when using the existing supercritical extraction technology to improve the smell of red capsicum, and proposes a method for improving the smell of red capsicum, which can effectively improve the smell of red capsicum , and its production process is simple and low cost

Method used

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  • A method for improving the smell of paprika

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Experimental program
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Effect test

Embodiment 1

[0031] (1) Weigh 300 kg of capsicum red to be treated with a color value of 227.9, put it into a blending tank, heat in a water bath to control the temperature at 45° C., and stir for 20 minutes.

[0032] (2) Add 900kg of mixed extractant mixed with ethanol, water and n-hexane according to the mass ratio of 13:4:1, control the temperature of the system at 45°C, stir and extract for 20min; first centrifuge at 8000r / min for 50min, and then Carry out vacuum distillation at a pressure below -0.09MPa to completely remove the mixed extractant to obtain preliminary refined capsanthin.

[0033] (3) Supercritical CO is carried out to the preliminary refined capsanthin 2 Extraction, the extraction pressure is controlled to be 22MPa, and 235.3kg of refined capsanthin finished product with a color value of 280.2 is obtained, and the pigment yield is 96.43%.

Embodiment 2

[0035] (1) Weigh 300kg of untreated capsicum red with a color value of 227.9, put it into a blending tank, heat in a water bath to control the temperature at 47.5°C, and stir for 30 minutes.

[0036] (2) Add 900kg of mixed extractant mixed with ethanol, water and n-hexane according to the mass ratio of 13:4:1, control the temperature of the system at 47.5°C, stir and extract for 30min; first centrifuge at 8000r / min for 50min, and then Carry out vacuum distillation at a pressure below -0.09MPa to completely remove the mixed extractant to obtain preliminary refined capsanthin.

[0037] (3) Supercritical CO is carried out to the preliminary refined capsanthin 2 Extraction, the extraction pressure is controlled to be 22MPa, and 235.7kg of refined capsanthin finished product with a color value of 279.6 is obtained, and the pigment yield is 96.39%.

Embodiment 3

[0039] (1) Weigh 300kg of capsicum red to be treated with a color value of 227.9, put it into a blending tank, heat in a water bath to control the temperature at 50°C, and stir for 40 minutes.

[0040](2) Add 900kg of mixed extractant mixed with ethanol, water and n-hexane according to the mass ratio of 13:4:1, control the temperature of the system at 50°C, stir and extract for 40min; first centrifuge at 8000r / min for 50min, and then Carry out vacuum distillation at a pressure below -0.09MPa to completely remove the mixed extractant to obtain preliminary refined capsanthin.

[0041] (3) Supercritical CO is carried out to the preliminary refined capsanthin 2 Extraction, the extraction pressure is controlled to be 22MPa, and 235.5 kg of refined capsanthin finished product with a color value of 279.8 is obtained, and the pigment yield is 96.38%.

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Abstract

The invention provides a method for improving capsanthin smell, and belongs to the technical field of pigment production. The smell of capsanthin product can be effectively improved, simultaneously, the production process is simple, equipment investment is not increased, and the cost is low. The method comprises the following steps: putting capsanthin to be treated into a blending tank, heating ina water bath for controlling the temperature to be 45 to 50 DEG C, and stirring the mixture for 20 to 40 min; adding a mixed extraction agent prepared from various solvents, controlling the temperature of the system to be 45 to 50 DEG C, carrying out stirring extraction for 20 to 40 min, and removing the mixed extraction agent to obtain initially refined capsanthin; carrying out supercritical CO2extraction on the initially refined capsanthin, and controlling the extraction pressure to be 22 MPa to obtain a refined capsanthin finished product.

Description

technical field [0001] The invention belongs to the technical field of pigment production, in particular to a method for improving the smell of capsanthin. Background technique [0002] The production of capsanthin is made of capsicum as raw material, extracted with vegetable oil extraction solvent, and then processed through sedimentation, evaporation, despicing, and residue removal. The capsanthin produced through the above process contains colloid, phospholipid, wax, capsaicin and other ingredients. In addition to the smell of capsanthin itself, the product also has the taste of other impurities. [0003] In order to remove the smell of impurities in capsanthin, some manufacturers have adopted supercritical treatment technology to improve the smell of capsanthin. For example: Patent CN1267684 discloses a production method of refined deodorized capsanthin with supercritical carbon dioxide, which uses low-molecular fatty alcohols or low-molecular ketones as carriers, and e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B67/10C09B67/54C07C49/573C07C45/80
CPCC07C45/80C09B67/0014C09B67/0096C07C49/573Y02P20/54
Inventor 闫正铎王超王东
Owner 青岛赛特生物科技有限公司