Fermented chili extract, preparation method thereof and food flavoring agent
A chili extract and fermented technology are applied to food flavoring agents, fermented chili extracts, and the field of preparation thereof, and can solve the problems of unguaranteed chili raw materials and fermentation environment sanitation, long time consumption, easy change of flavor components, and the like. Improve quality stability, fast fermentation, and reduce the effect of changes
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Embodiment 1
[0022] This embodiment provides a kind of preparation method of fermented capsicum extract, it comprises the following steps:
[0023] S1. Take dried chili as a raw material, place the dried chili at a temperature of 60° C. for 60 minutes, and then pulverize it to obtain chili powder with an average particle size of 1 mm.
[0024] S2. Using 50% aqueous ethanol as a solvent, heat and reflux the above chili powder twice for 3 hours, then filter to obtain a filtrate; then, combine the filtrates, and concentrate under reduced pressure until the soluble solid content is 50%. , to obtain a concentrate. Among them, the heating and reflux conditions are: the first solid-liquid ratio is 1:2, extraction at 70°C for 3 hours, the second solid-liquid ratio is 1:1, and extraction at 70°C for 1 hour.
[0025] S3. Put the concentrated solution at 4° C. for refrigerated treatment for 1 day, and then perform filtration treatment to remove part of the capsaicin to obtain a refined solution.
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Embodiment 2
[0028] This embodiment provides a kind of preparation method of fermented capsicum extract, it comprises the following steps:
[0029] S1. Take dried chili as a raw material, fry the dried chili at a temperature of 90° C. for 30 minutes, and then pulverize it to obtain chili powder with an average particle size of 5 mm.
[0030] S2. Using 80% aqueous ethanol as a solvent, heat and reflux the above chili powder for 4 times to extract for 1 hour, then filter to obtain a filtrate; then, combine the filtrates and concentrate under reduced pressure until the soluble solid content is 50%. , to obtain a concentrate. Among them, the heating and reflux conditions are: the first solid-liquid ratio is 1:2, extraction at 70°C for 3 hours, the second solid-liquid ratio is 1:1, and extraction at 70°C for 1 hour.
[0031] S3. Put the concentrated solution at 10° C. for refrigerated treatment for 5 days, and then perform filtration treatment to remove part of the capsaicin to obtain a refine...
Embodiment 3
[0034] This embodiment provides a kind of preparation method of fermented capsicum extract, it comprises the following steps:
[0035] S1. Take dried chili as a raw material, fry the dried chili at a temperature of 70°C for 40 minutes, and then pulverize it to obtain chili powder with an average particle size of 2 mm.
[0036] S2. Using 60% aqueous ethanol as a solvent, heat and reflux the above chili powder for 3 times to extract for 2 hours, then filter to obtain a filtrate; then, combine the filtrates and concentrate under reduced pressure until the soluble solid content is 50%. , to obtain a concentrate. Among them, the heating and reflux conditions are: the first solid-liquid ratio is 1:2, extraction at 70°C for 3 hours, the second solid-liquid ratio is 1:1, and extraction at 70°C for 1 hour.
[0037] S3. Put the concentrated solution at 6° C. for refrigerated treatment for 3 days, and then perform filtration treatment to remove part of the capsaicin to obtain a refined ...
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