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A kind of smoked pepper liquid and its preparation method

A technology of smoked liquid and pepper smoke, which is applied in food science, food preservation, application, etc., can solve the problems of few product types of smoked liquid, limit the development of pepper industry, and singleness, and achieve reduced processing procedures and excellent smoked flavor Effect

Active Publication Date: 2022-04-22
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most processed pepper products are primary products, resulting in low added value of pepper products, which also limits the development of the pepper industry
[0006] Due to the lack of relevant research on smoked liquid in my country and the single product category, it is urgent to further strengthen the research and development of smoked liquid products to satisfy people's preference for smoked flavor

Method used

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  • A kind of smoked pepper liquid and its preparation method
  • A kind of smoked pepper liquid and its preparation method
  • A kind of smoked pepper liquid and its preparation method

Examples

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preparation example Construction

[0028] The present invention also provides a preparation method of the above-mentioned pepper smoked liquid, comprising the following steps:

[0029] The pretreated pepper is successively subjected to dry distillation, condensation, standing at low temperature and filtering to obtain pepper smoked liquid.

[0030] Specifically, the following steps are included:

[0031] A) destemming, drying and pulverizing the pepper after screening to obtain the pretreated pepper;

[0032] B) the pretreated pepper is dry-distilled to obtain smog;

[0033] C) condensing the smoke to obtain a smoke condensate;

[0034] D) filtering the smoke condensate after standing at low temperature to obtain pepper smoke liquid.

[0035] The present invention uses pepper as a raw material to prepare pepper smoked liquid, wherein the pepper is preferably black pepper.

[0036] In the invention, the pepper is firstly pretreated, and the specific method is as follows: selecting fresh pepper with spikes fr...

Embodiment 1

[0059] The preparation method of smoked liquid is as follows:

[0060] The dried pepper is crushed and sieved to make the particle size 0.2mm, and 40g of pepper powder is weighed and put into a heat-resistant round bottom flask, then heated and cracked in a cracking heating furnace, and then raised to 300°C, and then keep this temperature until the dry distillation is completed, the condensable flue gas produced will be condensed and collected by the condensation system at 10°C, and after the seal is placed in the refrigerator at 4°C for more than 24 hours, stratification will occur, take it out with a Filter with a medium-speed filter paper and a glass funnel, and finally package it in a clean bottle and store it in a refrigerator at 4°C to prevent the flavor from volatilizing.

[0061] Carry out the mensuration of phenolic compound and carbonyl compound content to the pepper smoked liquid that obtains, concrete method is as follows:

[0062] 1. Determination of phenolic com...

Embodiment 2

[0082] The preparation method of smoked liquid is as follows:

[0083] The dried pepper is crushed and sieved to make the particle size 1.0mm, and 40g of pepper powder is weighed and put into a heat-resistant round bottom flask, and then heated and cracked in a cracking heating furnace, and then raised to 400°C, then keep this temperature until the dry distillation is completed, the condensable flue gas produced is condensed and collected by the condensation system at 10°C, and after sealing it and placing it in a refrigerator at 4°C for more than 24 hours, stratification will occur, take it out with a Filter with a medium-speed filter paper and a glass funnel, and finally package it in a clean bottle and store it in a refrigerator at 4°C to prevent the flavor from volatilizing.

[0084] According to the method of Example 1, under this condition, the content of phenolic compounds expressed as 2,6-dimethoxyphenol was 2.61 mg / ml, and the content of carbonyl compounds expressed a...

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Abstract

The invention provides a smoked pepper liquid, which is obtained from pepper through dry distillation, condensation, low-temperature standing and filtration in sequence. The invention reduces the processing steps of pepper through a specific preparation process, and the obtained pepper smoke liquid has safe ingredients and special smoke flavor. The results showed that the content of 3,4-benzopyrene, formaldehyde, heavy metal arsenic and lead in the pepper smoked liquid were all in line with the national standard, that is, they were not detected; The content range of dimethoxyphenol is 2.22-3.05mg / ml, and the content of carbonyl compounds is 1.83-5.02g / 100ml in terms of heptanal content, and all the indicators are in line with the national standards, and it has an excellent smoky flavor.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a pepper smoked liquid and a preparation method thereof. Background technique [0002] Traditional smoking mainly uses the mixture of gas and particulate solids produced by the simmering of plant materials such as wood, sawdust and charcoal for smoking, so that the meat products lose part of the moisture, and the smoke is also absorbed by it, so that the meat products have a corresponding flavor. Smoky flavor and smoky color. While obtaining the smoky taste, the food can also obtain some other excellent properties such as: remove the smell of mutton or other abnormal flavors; form a film on the surface of the food to prevent moisture and oil from overflowing; sterilize and resist oxidation, prolong the storage period and shelf life period; make the meat have an attractive color, etc. However, this traditional smoke processing technology also has some unavoidable shortc...

Claims

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Application Information

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IPC IPC(8): A23L3/3409
CPCA23L3/3409
Inventor 谷风林宋丽朱秋劲吴桂苹陈星星朱红英谭乐和
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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