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Production method of benefiting spicy oil

A production method and technology for chili oil, applied in the directions 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, increasing extraction rate, and enhancing flavor and taste.

Inactive Publication Date: 2018-11-09
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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  • Production method of benefiting 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 bright in color, wash and dry them in the air, and bake them at 48°C for 18 minutes, then cut the dried chili peppers into 0.7cm chili sections to separate the chili skin from the chili seeds. Put them into a frying pan at 78°C and fry for 7 minutes;

[0014] (2) Pepper seed treatment: Take 1 kg of chili seeds, 50 grams of cinnamon, 50 grams of laurel, 50 grams of cinnamon, 40 grams of star anise and 30 grams of peppercorns, and evenly spray 65 grams of 53-degree fragrant liquor on the spices, and then use 3.5 MPa, 155°C pressurized superheated steam for 8 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of 142°C camellia oil, fry for 16 seconds, stir fry continuously during this period, and obtain material liquid A;

[0015] (3) Pepper skin treatment: Take 1 kg of pepper skin, 140 grams of sesame, 60 grams of fennel, 50 grams of licorice, 40 grams of three Nye,...

Embodiment 2

[0018] (1) Separation of skin and seeds: select dry chili peppers that are intact and bright in color, wash and dry them in the air, and bake them at 48°C for 18 minutes, then cut the dried chili peppers into 0.7cm chili sections to separate the chili skin from the chili seeds. Put them into a frying pan at 78°C and fry for 7 minutes;

[0019] (2) Pepper seed treatment: Take 1 kg of chili seeds, 50 grams of cinnamon, 50 grams of laurel, 50 grams of cinnamon, 40 grams of star anise and 30 grams of peppercorns, and evenly spray 65 grams of 53-degree fragrant liquor on the spices, and then use 3.5 MPa, 155°C pressurized superheated steam for 8 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of 142°C camellia oil, fry for 16 seconds, stir fry continuously during this period, and obtain material liquid A;

[0020] (3) Pepper skin treatment: Take 1 kg of pepper skin, 140 grams of sesame, 60 grams of fennel, 50 grams of licorice, 40 grams of three Nye,...

Embodiment 3

[0023] (1) Separation of skin and seeds: select dry chili peppers that are intact and bright in color, wash and dry them in the air, and bake them at 48°C for 18 minutes, then cut the dried chili peppers into 0.7cm chili sections to separate the chili skin from the chili seeds. Put them into a frying pan at 78°C and fry for 7 minutes;

[0024] (2) Pepper seed treatment: Take 1 kg of chili seeds, 50 grams of cinnamon, 50 grams of laurel, 50 grams of cinnamon, 40 grams of star anise and 30 grams of peppercorns, and evenly spray 65 grams of 53-degree fragrant liquor on the spices, and then use 3.5 MPa, 155°C pressurized superheated steam for 8 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of 142°C camellia oil, fry for 16 seconds, stir fry continuously during this period, and obtain material liquid A;

[0025] (3) Pepper skin treatment: Take 1 kg of pepper skin, 140 grams of sesame, 60 grams of fennel, 50 grams of licorice, 40 grams of three Nye,...

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Abstract

The invention relates to a production method of benefiting spicy oil. The method includes: taking chili and tea oil as the main raw materials, conducting skin-seed separation, chili seed treatment, chili skin treatment, and mixing and filtration, thus obtaining the product. The invention is unique in that: the spicy oil preparation process adopts pressurized superheated steam instantaneous expansion technology and high-efficiency extraction technology, enhances the utilization rate of spices and greatly increases the retention rate of functional ingredients at the same time. The spicy oil prepared by the method provided by the invention has strong fragrance, high capsaicin extraction rate and high retention rate of effective components.

Description

technical field [0001] The invention relates to a production method of prebiotic spicy oil, which belongs 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 capsaicin and bet...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A23D9/06
CPCA23D9/007A23D9/04A23D9/06
Inventor 钟业俊
Owner NANCHANG UNIV
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