Preparation method of pepper flavor substances

A technology for flavor substances and peppers, applied in food science, food ingredients containing natural extracts, food ingredients as odor modifiers, etc., can solve the problems of insufficient utilization, loss of active substances, complicated extraction process, etc., and reduce processing. Process, improve yield, reduce production cost effect

Active Publication Date: 2018-12-11
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the best method for retaining the aromatic and flavor components in pepper is the supercritical method, but this method also has limitations: a large amount of piperine crystallizes at its extraction temperature, which makes the extraction process complicated and the extraction cost is high
[0005] However, the preparation of existing pepper flavor substances all use black pepper powder or white pepper powder as raw materials, and the fresh fruit of pepper must be peeled, dried and crushed in advance before being used for extraction, resulting in high production costs and waste of resources. Moreover, after the above-mentioned series of treatment, the original polyphenols and other active substances of pepper fresh fruit are basically lost and cannot be fully utilized

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of pepper flavor substances
  • Preparation method of pepper flavor substances
  • Preparation method of pepper flavor substances

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The invention discloses a method for preparing a pepper flavor substance, and those skilled in the art can learn from the content of this article and appropriately improve the process parameters to realize it. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and the relevant personnel can obviously make changes or appropriate changes and combinations to the method and application described herein without departing from the content, spirit and scope of the present invention to realize and Apply the technology of the present invention.

[0027] The disclosed embodiments are described to enable any person skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to t...

Embodiment 1

[0031] Raw materials: 10 parts of fresh pepper with spikes, 60 parts of deionized water, 350 parts of 95% edible alcohol.

[0032] Preparation:

[0033] (1) Preparation of pepper pulp: select the fresh fruit of pepper with ears without damage by diseases and insect pests as raw material, and part of the color in the fresh fruit turns yellow, get 10 parts of fresh pepper fruit and add 10 parts of deionized water, grind with a refiner, and make it in the slurry No obvious grains or stalks;

[0034] (2) Steam distillation: add 50 parts of water to 10 parts of pepper pulp, heat to boil, and then collect the collector and condenser, and keep the joints sealed; after 3 hours of distillation, collect the oily pepper flavor substances, and remove them with anhydrous sodium sulfate. Remove moisture to obtain oily substance and water slurry, wherein the pepper flavor substance of the oily substance is sealed and preserved in a brown glass bottle.

[0035] (3) Collect the pepper water ...

Embodiment 2

[0042] Raw materials: 10 parts of fresh pepper with spikes, 80 parts of deionized water, 500 parts of 95% edible alcohol.

[0043] Preparation:

[0044] (1) Preparation of pepper pulp: select the fresh fruit of pepper with ears without damage by diseases and insect pests as raw material, and some of the colors in the fresh fruit turn yellow, get 10 parts of fresh pepper fruit and add 20 parts of deionized water, grind with a refiner, and make it in the slurry No obvious grains or stalks;

[0045] (2) Steam distillation: add 60 parts of water to 10 parts of pepper pulp, heat and boil, and then collect the collector and condenser, and keep the joints sealed; after 4 hours of distillation, collect the oily pepper flavor substances, and use anhydrous sodium sulfate to remove Remove moisture to obtain oily substance and water slurry, wherein the pepper flavor substance of the oily substance is sealed and preserved in a brown glass bottle.

[0046] (3) Collect the pepper water slu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of plant extraction, in particular to a method for extracting pepper flavor substances by using spiked pepper fresh fruits as main raw materials. The wholespikes of pepper fresh fruits are pulped; the volatile flavor substances of the pepper are extracted by a distilling method with water; the extracted pepper pulp is subjected to ultrasonic wave-microwave cooperated extraction by using ethanol as solvents; the extraction liquid is subjected to concentration and drying to obtain non-volatile flavor substances. The method realizes the complete extraction on the pepper flavor substances; the yield of the pepper flavor substance is obviously improved; the obtained pepper flavor substances contain rich nutrition substances of polyphenol, piperineand the like. The method has the advantages that the pepper fresh fruits are used as raw materials for extraction; the work procedure of processing pepper into pepper powder is reduced; the productioncost is obviously reduced; meanwhile, the adverse effect of the pepper powder processing procedure in a conventional process on the environment is effectively avoided; after the extraction, the restpepper pulp can also be used as raw materials of pepper seasoning paste; the pepper resources can be sufficiently utilized; the pepper industry upgrading is favorably promoted.

Description

technical field [0001] The invention relates to the technical field of plant extraction, in particular to a method for preparing pepper flavor substances. Background technique [0002] Pepper (Piper nigrum L.) is a perennial evergreen vine belonging to the family Piperaceae. Pepper is native to the tropical rainforest of the Western Ghats on the west coast of India. It has been cultivated as early as 2000 years ago. It is an important spice crop in the world. Eat the same origin. Traditional Chinese medicine believes that pepper is pungent, hot in nature, and non-toxic. It can warm the middle and dispel cold, promote qi and relieve pain. In the medical industry, pepper can be used as a stomachic agent, antipyretic and bronchial mucosal stimulant, etc., to treat indigestion, cold phlegm, cough, enteritis, bronchitis, cold and rheumatism, etc. In addition, it is also used in the food industry. Used as a preservative. Pepper seeds contain volatile oil, piperine, crude fat, c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/11A23L27/115A23V2002/00A23V2200/15A23V2250/21A23V2300/14A23V2300/24A23V2300/48
Inventor 吴桂苹谷风林朱红英宗迎谭乐和
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap