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Method for improving sensory quality of spicy oil

A spicy oil, sensory technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problem of low extraction efficiency of capsaicin, and achieve the effects of improving sensory quality, prolonging shelf life, and increasing extraction rate.

Inactive Publication Date: 2018-11-06
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defect of low extraction efficiency of capsaicin in the prior art, a production method of chili oil with higher extraction rate of capsaicin and better sensory quality is now provided

Method used

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  • Method for improving sensory quality of spicy oil

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 52°C for 13 minutes, then cut the dried chili peppers into 0.4cm chili sections to separate the chili skin from the chili seeds. Put them into a frying pan at 74°C and fry for 9 minutes;

[0014] (2) Pepper seed treatment: Take 1 kg of chili seeds, 50 grams of cinnamon, 55 grams of fennel, 55 grams of cinnamon, 45 grams of star anise and 35 grams of Chinese prickly ash, and evenly spray 63 grams of 35-degree fragrant liquor on the spices, and then use 3.1 MPa, pressurized superheated steam at 156°C for 7 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of salad oil at 167°C, fry for 17 seconds, stir fry continuously during this period, and obtain material liquid A;

[0015] (3) Pepper skin treatment: Take 1 kg of pepper skin, 150 grams of sesame, 60 grams of bay laurel, 55 grams of licorice, 45 grams of three Nye...

Embodiment 2

[0018] (1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 52°C for 13 minutes, then cut the dried chili peppers into 0.4cm chili sections to separate the chili skin from the chili seeds. Put them into a frying pan at 74°C and fry for 9 minutes;

[0019] (2) Pepper seed treatment: Take 1 kg of chili seeds, 50 grams of cinnamon, 55 grams of fennel, 55 grams of cinnamon, 45 grams of star anise and 35 grams of Chinese prickly ash, and evenly spray 63 grams of 35-degree fragrant liquor on the spices, and then use 3.1 MPa, pressurized superheated steam at 156°C for 7 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of salad oil at 167°C, fry for 17 seconds, stir fry continuously during this period, and obtain material liquid A;

[0020] (3) Pepper skin treatment: Take 1 kg of pepper skin, 150 grams of sesame seeds, 60 grams of bay laurel, 55 grams of licorice, 45 grams of thr...

Embodiment 3

[0023] (1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 52°C for 13 minutes, then cut the dried chili peppers into 0.4cm chili sections to separate the chili skin from the chili seeds. Put them into a frying pan at 74°C and fry for 9 minutes;

[0024] (2) Pepper seed treatment: Take 1 kg of chili seeds, 50 grams of cinnamon, 55 grams of fennel, 55 grams of cinnamon, 45 grams of star anise and 35 grams of Chinese prickly ash, and evenly spray 63 grams of 35-degree fragrant liquor on the spices, and then use 3.1 MPa, pressurized superheated steam at 156°C for 7 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of salad oil at 167°C, fry for 17 seconds, stir fry continuously during this period, and obtain material liquid A;

[0025] (3) Pepper skin treatment: Take 1 kg of pepper skin, 150 grams of sesame seeds, 60 grams of bay laurel, 55 grams of licorice, 45 grams of thr...

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Abstract

A method for improving sensory quality of spicy oil is as follows: a product is prepared from chili and salad oil as main raw materials by peel and seed separation, chili seed treatment, chili peel treatment and mixed filtration. The production process is unique in that the preparation process of the chili oil adopts a pressurized superheated steam instantaneous puffing technology and a high-efficiency extraction technology, thereby improving the utilization rate of spices and simultaneously increasing the retention rate of functional components. The chili oil prepared by the process has richflavor, high extraction rate of capsaicin and high retention rate of the functional ingredients.

Description

technical field [0001] The invention relates to a method for improving the sensory quality of spicy oil, belonging to the field of agricultural product processing. Background technique [0002] Capsicum contains vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in capsicum also has anti-inflammatory and antioxidant effects, which helps reduce the risk of heart disease, certain tumors and chronic diseases. It is a tradition in many parts of China to make chili oil into chili oil. Chili oil is not only spicy and enjoyable, but also rich in nutrition. In the production process of chili oil, how to increase the extraction rate of capsaicin, improve the sensory quality of the product, and prolong the shelf life of the product are the key points of the production process. Contents of the invention [0003] Aiming at the defect of low extraction efficiency of capsaicin in the prior art, a production method of chili oil with higher extraction rate of capsaici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 钟业俊
Owner NANCHANG UNIV