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Method for debitterizing zanthoxylum oil resin

A technology for debittering and debittering of prickly ash oleoresin, which is applied in the directions of edible oil/fat, food science, application, etc., can solve the problem that there is no debittering method of prickly ash oleoresin, and can not solve the problems of reducing or removing the bitterness of prickly ash oleoresin

Pending Publication Date: 2019-10-18
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these patented technologies all can not solve the reduction or removal of the bitterness of pepper oleoresin
So far, there is no debittering method for pepper oleoresin

Method used

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  • Method for debitterizing zanthoxylum oil resin
  • Method for debitterizing zanthoxylum oil resin
  • Method for debitterizing zanthoxylum oil resin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment 1: a kind of method for debittering of pepper oleoresin, the steps are as follows:

[0061] (1) Zanthoxylum bungeanum is subjected to conventional supercritical CO 2 Extraction method extracts and prepares pepper oleoresin;

[0062](2) Add 0.1% pectinase, papain and hesperidinase to the Zanthoxylum bungeanum oleoresin prepared in step (1), and react at 50° C. for 120 minutes;

[0063] (3) Add 0.05% 5' disodium adenosine phosphate to the reactant of step (2), react for 30min;

[0064] (4) The reaction product of step (3) was centrifuged at a speed of 8000 r / s for 15 min at a low temperature of 3° C., and the supernatant was taken to obtain Zanthoxylum bungeanum oleoresin.

Embodiment 2

[0065] Embodiment 2: a kind of method of Zanthoxylum bungeanum oleoresin debitterness, the steps are as follows:

[0066] (1) Zanthoxylum bungeanum is subjected to conventional supercritical CO 2 Extraction method extracts and prepares pepper oleoresin;

[0067] (2) Add 0.05% pectinase, papain and hesperidinase to the Zanthoxylum bungeanum oleoresin prepared in step (1), and react at 45° C. for 150 min;

[0068] (3) Add 0.03% 5' disodium adenosine phosphate to the reactant of step (2), react for 20min;

[0069] (4) The reaction product of step (3) was centrifuged at a speed of 7000 r / s for 20 min at a low temperature of 2° C., and the supernatant was taken to obtain Zanthoxylum bungeanum oleoresin.

Embodiment 3

[0070] Embodiment 3: a kind of method for debittering of pepper oleoresin, the steps are as follows:

[0071] (1) Zanthoxylum bungeanum is extracted by conventional subcritical extraction method to prepare Zanthoxylum bungeanum oleoresin;

[0072] (2) Add 0.15% pectinase, papain and hesperidinase to the Zanthoxylum bungeanum oleoresin prepared in step (1), and react at 55° C. for 100 min;

[0073] (3) Add 0.07% 5' disodium adenosine phosphate to the reactant of step (2), react for 40min;

[0074] (4) The reaction product of step (3) was centrifuged at a speed of 9000 r / s for 10 min at a low temperature of 4° C., and the supernatant was taken to obtain Zanthoxylum bungeanum oleoresin.

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Abstract

The invention discloses a method for debitterizing zanthoxylum oil resin. The zanthoxylum oil resin is taken and subjected to enzymolysis to destroy bitter substances, then a bitterness inhibitor is added, finally, centrifugal separation is conducted under low-temperature conditions to remove the bitter substances, and the zanthoxylum oil resin with low content of bitter substances can be prepared. The method has the advantage of being capable of debitterizing the zanthoxylum oil resin.

Description

technical field [0001] The invention relates to a method for processing pepper oil, in particular to a method for debittering pepper oleoresin. Background technique [0002] Zanthoxylum is a plant of the genus Zanthoxylum Linn. in the family Rutaceae. It is a medicinal and edible spice plant. No matter in terms of planting area or planting volume, my country is the largest kingdom of pepper in the world. Zanthoxylum bungeanum oleoresin, as a food seasoning, can not only bring numbness and fragrance, but also play a certain role in medical care. At present, there have been extensive studies on Zanthoxylum bungeanum oleoresin at home and abroad, but most of them focus on extraction technology, composition identification technology and functional effects, but there are few studies on its taste quality. As people eat pepper oleoresin more and more frequently, people gradually deepen their understanding of the "bitterness" of pepper oleoresin. Because Zanthoxylum bungeanum oleo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23L5/20
CPCA23D9/007A23D9/04A23L5/25A23L5/27
Inventor 任廷远陆敏涛黄涛陆龙发秦礼康
Owner GUIZHOU UNIV
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