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Method for extracting spice oleoresin under assistance of compound enzyme

An extraction method and spice oil technology, which can be used in food ingredients containing natural extracts, food extraction, food processing, etc., and can solve problems such as limited solubility

Inactive Publication Date: 2021-08-20
四川省雅士科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although supercritical CO 2 Extraction method can get higher extracted oleoresin, but supercritical CO 2 The dissolving ability is limited, and more chemical components are still retained in the residue

Method used

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  • Method for extracting spice oleoresin under assistance of compound enzyme
  • Method for extracting spice oleoresin under assistance of compound enzyme
  • Method for extracting spice oleoresin under assistance of compound enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for compound enzyme-assisted extraction of spice oleoresin

[0031] (1) Raw material pretreatment: crush the dried spices and pass through a 40-mesh sieve to obtain spice powder for later use;

[0032] (2) Enzymatic hydrolysis treatment: Weigh the spice powder and add distilled water according to the ratio of material to liquid 1: 10 (w:v), and add a compound enzyme with 3% of the mass of spice powder, and control the enzymatic hydrolysis temperature at 45°C, pH value at 5.5 and time at 0.5 h, carry out enzymolysis in an airtight container to obtain the spice enzymolysis solution, for subsequent use;

[0033] (3) Supercritical CO 2 Extraction: Put the spice enzymatic solution obtained in step (2) into a 1L extraction tank, set the extraction temperature to 35°C, extraction pressure to 30Mpa, CO 2 With a flow rate of 60 L / h and an extraction time of 2 h, the product was collected from the splitter.

Embodiment 2

[0035] A method for compound enzyme-assisted extraction of spice oleoresin

[0036] (1) Raw material pretreatment: crush the dried spices and pass through a 40-mesh sieve to obtain spice powder for later use;

[0037] (2) Enzymatic hydrolysis treatment: Add the spice powder obtained in step (1) to distilled water at a material-to-liquid ratio of 1:10 (w:v), and add a compound enzyme with 2% of the spice powder mass, and control the enzymatic hydrolysis temperature at 40°C and pH Value 5 and time 1h, carry out enzymolysis in airtight container, obtain spices enzymolysis solution, set aside;

[0038] (3) Supercritical CO 2 Extraction: Put the spice enzymatic solution obtained in step (2) into a 1L extraction tank, set the extraction temperature to 40°C, extraction pressure to 30Mpa, CO 2 With a flow rate of 60 L / h and an extraction time of 2 h, the product was collected from the splitter.

Embodiment 3

[0040] A method for compound enzyme-assisted extraction of spice oleoresin

[0041] (1) Raw material pretreatment: crush the dried spices and pass through a 40-mesh sieve to obtain spice powder for later use;

[0042] (2) Enzymatic hydrolysis treatment: add the spice powder obtained in step (1) into distilled water at a material-to-liquid ratio of 1:10 (w:v), and add a compound enzyme with 1% of the spice powder mass, and control the enzymatic hydrolysis temperature at 40°C and pH Value 4.5 and time 1.5h, carry out enzymolysis in an airtight container to obtain spice enzymolysis solution, set aside;

[0043] (3) Supercritical CO 2 Extraction: Put the spice enzymatic solution obtained in step (2) into a 1L extraction tank, set the extraction temperature to 30°C, extraction pressure to 25Mpa, CO 2 With a flow rate of 40 L / h and an extraction time of 3 h, the product was collected from the splitter.

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Abstract

The invention discloses a method for extracting spice oleoresin under assistance of compound enzyme: crushing dried spices to 40 meshes, adding distilled water into spice powder according to a material-liquid ratio of 1: (5-10) (w:v), adding a compound enzyme accounting for 1-3% of the mass of the spice powder, carrying out enzymolysis for 0.5-1.5 h to obtain spice enzymatic hydrolysate, carrying out supercritical CO2 extraction on the enzymatic hydrolysate, and collecting the product from a separation kettle. The spice oleoresin prepared by the preparation method disclosed by the invention is subjected to enzymolysis by adopting the compound enzyme with a specific proportion and formula, so that the enzymolysis effect is effectively improved, and meanwhile, the dissolving capacity of later supercritical CO2 extraction is improved, and the extraction rate of the spice oleoresin is improved. In addition, the whole process is in a low-temperature environment, and the loss of nutrient substances is small.

Description

technical field [0001] The invention relates to the field of condiment production and processing, in particular to a method for extracting spice oleoresins assisted by compound enzymes. Background technique [0002] Spices refer to specific parts of plants that have taste attributes such as natural taste or smell and can be used as edible seasonings or seasonings, such as plant fruits, leaves, bark, roots, flower buds, etc. The abbreviation of edible plant spices with characteristic smells such as pungent, numbing, spicy, bitter, and sweet. The extracts of spices mainly include volatile oil and oleoresin. The volatile oil of spices is a kind of oily liquid with fragrance obtained from roots, stems, leaves, flower buds, seeds and other tissues of plants through distillation, pressing, solvent extraction, etc. , contains only the volatile substances of spices. Oleoresin is a viscous, darker product extracted from spices. It contains natural active ingredients such as resins,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L29/00
CPCA23L27/11A23L29/06A23V2002/00A23V2250/21A23V2300/14A23V2250/134A23V2300/44
Inventor 刘福权赵志峰
Owner 四川省雅士科技有限公司
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