Clarified and transparent water-soluble red pepper refined juice and preparation method thereof

Abstract

The preparation method comprises the following steps: adding phospholipase into zanthoxylum bungeanum maxim essential oil to obtain preliminarily degummed zanthoxylum bungeanum maxim essential oil; adding an adsorbent into the red pepper essential oil subjected to enzymolysis; carrying out suction filtration through a vacuum pump to filter out colloidal substances and impurities so as to obtain the red pepper essential oil without the colloidal substances; tween 80, glycerol and polyglycerol fatty acid ester are mixed and then added into the red pepper essential oil without gelatinous substances, heating and stirring are conducted, the mixture is mixed to be uniform, and a uniform and consistent oil phase is formed; the uniform oil phase is dropwise added into the deionized water, continuous stirring and uniform mixing are performed to obtain the clear and transparent water-soluble red pepper refined juice, the water-soluble refined juice is prepared by adopting an essential oil emulsification mode, the essential oil content is high, and the stability of the product state can be effectively ensured; the high-content zanthoxylum bungeanum maxim essential oil is guaranteed, and the clarity degree of the product can be kept.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a clear and transparent water-soluble red pepper essence juice and a preparation method thereof. Background Art

[0002] Sichuan pepper (Zanthoxylum bungeanum Maxim.) is a perennial deciduous small tree of the Rutaceae family and the Zanthoxylum genus. It ranks first among the 13 spices and is known as the "king of seasoning". Sichuan pepper is rich in nutrients such as protein, minerals, amino acids and vitamins, has a unique aroma and numbing taste, and is often processed into Sichuan pepper essential oil, condiments and high-quality edible oil, etc., with high edible value.

[0003] Red pepper essential oil, also known as red pepper volatile oil, is a small molecular weight volatile substance separated from pepper. It is insoluble in water but soluble in organic solvents. Red pepper essential oil is widely used in many industries such as food, industry, agriculture, and medical treatment due to its diverse functional properties. With the deepening of research and the increase in market demand, the application prospects of red pepper essential oil will be broader and product development will also develop towards diversification.

[0004] The chemical composition of natural plant essential oils is mainly terpenes and a small amount of oxygen-containing compounds. Terpenes in essential oils are easily oxidized and deteriorated after long-term contact with air and light, which deteriorates the quality of essential oils and shortens their shelf life. In addition, terpenes are difficult to dissolve in water. These factors limit the application of plant essential oils as water-soluble flavors or more widely in water-based system products. Therefore, further preparing corresponding water-soluble flavors or water-soluble essential oils using natural plant essential oils as fragrances is of great significance to expanding the market application space and scope of plant essential oils.

[0005] At present, there is no development and application of relevant water-soluble essential oil products. The State Intellectual Property Office published an invention patent with the publication number CN1188614 and the name "Pepper Juice" on July 29, 1998. The patent involves a pepper juice. The patent uses a variety of spices and peppers in large quantities, which will cover up the aroma and taste of the peppers themselves. In addition, the water extraction of pepper oil is insufficient, and high-temperature heating will cause the loss of pepper aroma. Water and peppers and other spices interfere with each other at high temperatures, which is easy to produce bad odors. For this reason, the patent with the publication number CN104172056B and the name "A Green Pepper Juice and Its Production Process" published on August 24, 2016 effectively improved the problems of the above patents, achieving the purpose of highlighting the pure green pepper flavor and numbing taste, and providing a full-flavored complex flavor. In addition, in order to overcome the shortcomings of oil-soluble Zanthoxylum bungeanum oleoresin and make it suitable for water-soluble food environment, the patent with publication number CN104381953B published on February 24, 2016, entitled "A method for preparing water-soluble Zanthoxylum bungeanum oleoresin" adopts an emulsification method to make the oil-soluble Zanthoxylum bungeanum oleoresin into a water-soluble product. The patent continuously homogenizes the emulsified product through a high-pressure homogenizer and then puts it into a vacuum tank for vacuum extraction to obtain a crude product, and finally packages the water-soluble Zanthoxylum bungeanum oleoresin.

[0006] In summary, according to existing relevant reports, the market is mainly dominated by red pepper oil composite seasoning products, while the research on water-soluble pepper essential oil is relatively small. Therefore, those skilled in the art urgently need to explore a new process for preparing water-soluble red pepper products. Summary of the invention

[0007] Technical problems to be solved: In view of the technical problems that the pepper juice in the prior art uses a combination of multiple spices and red pepper, which will mask the aroma of the red pepper itself and its numbing taste, high-temperature heating will cause the loss of the pepper aroma, and terpene compounds are difficult to dissolve in water, red pepper essential oil is easy to deteriorate, has a short storage time, and has poor stability, the present invention proposes a clear and transparent water-soluble red pepper essential juice and a preparation method thereof.

[0008] Technical solution: A method for preparing a clear and transparent water-soluble red pepper essence, the steps are as follows:

[0009] Step 1, enzymolysis: adding phospholipase to the red pepper essential oil to obtain preliminarily degummed red pepper essential oil;

[0010] Step 2, adsorption: adding an adsorbent to the red pepper essential oil after enzymatic hydrolysis in step 1;

[0011] Step 3, filtering: the red pepper essential oil treated in step 2 is filtered by a vacuum pump, and the treated essential oil is filtered through a filter paper with a pore size of 10 μm to obtain red pepper essential oil without colloid substances;

[0012] Step 4, adding emulsifier: weigh 5-10 parts of red pepper essential oil without colloid substance, 3-7 parts of Tween 80, 13-14 parts of glycerol, and 9-15 parts of polyglycerol fatty acid ester according to the mass ratio;

[0013] Step 5, stirring: after mixing Tween 80, glycerol and polyglycerol fatty acid ester, add them into the red pepper essential oil without colloid, heat and stir to mix them evenly to form a uniform oil phase;

[0014] Step 6, adding water: add the uniform oil phase obtained in step 5 dropwise into deionized water, and stir continuously to mix evenly to obtain clear and transparent water-soluble red pepper essence juice.

[0015] Preferably, in the enzymolysis in step 1, the amount of phospholipase added is 0.1‰-0.5‰ of the mass of the red pepper essential oil, the enzymolysis temperature is 35°C, and the reaction time is 4 h.

[0016] Preferably, the red pepper essential oil in step 1 is a concentrated essential oil extracted by supercritical CO2 extraction technology.

[0017] Preferably, the adsorbent used in step 2 is white clay, and the added amount is 0.5%-1.5% of the mass of the red pepper essential oil.

[0018] Preferably, in step 4, the amount of Tween 80 added is 3 parts, glycerol is 13 parts, and polyglycerol fatty acid ester is 9 parts.

[0019] Preferably, in step 5, the heating temperature is 50-70° C., and the mixture is stirred at a constant speed for 5 min until uniform.

[0020] Preferably, in step six, the water temperature is controlled at 50-65° C., the water is added while stirring, and the stirring is performed at a constant speed for 5 minutes. After standing, a clear and transparent water-soluble red pepper essence juice is obtained.

[0021] The application also discloses a clear and transparent water-soluble red pepper essence juice prepared by any of the above preparation methods.

[0022] Beneficial effects:

[0023] (1) The present invention solves the problem that the pepper juice in the prior art uses a combination of multiple spices and red pepper, which will cover up the aroma of the red pepper itself and its numbing taste. The water-soluble red pepper essence juice of the present invention uses degummed red pepper essential oil as a main component, which is evenly mixed with an emulsifier and then mixed with water. No other spice components are added, and the flavor characteristics of the pepper itself are completely retained. It is a pure pepper juice product with simple process operation.

[0024] (2) The present invention solves the problem that the natural essential oil of red pepper is easy to deteriorate, has a short storage time and poor stability, and expands the application of red pepper essential oil in water-based products. The present invention adopts the method of emulsifying the essential oil to prepare a water-soluble essential juice, which has a high essential oil content and can effectively ensure the stability of the product state;

[0025] (3) The present invention also has the characteristic of being clear and transparent. The clarity of the juice greatly affects the quality of the product. The present invention not only ensures a high content of red pepper essential oil, but also maintains the clarity of the product, and has certain innovation. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with specific implementation methods.

[0027] Red pepper essential oil is a concentrated essential oil extracted by supercritical CO2 extraction technology. The essential oil comes from Zhengzhou Xuemailong Food Spice Co., Ltd. and the product number is ZXX1003.

[0028] Example 1

[0029] This embodiment provides a method for preparing a clear and transparent water-soluble red pepper essence juice, and the specific steps are as follows:

[0030] Step 1, enzymolysis: take red pepper essential oil, add phospholipase according to the amount of phospholipase added of 0.1‰-0.5‰ of the mass of red pepper essential oil, the enzymolysis temperature is 35°C, the reaction time is 4 h, and the phospholipids and other substances that are easy to produce colloids in the essential oil are enzymolyzed to preliminarily obtain degummed red pepper essential oil;

[0031] Step 2, adsorption: adding an adsorbent, white clay, to the essential oil after enzymatic hydrolysis in step 1, with the addition amount being 0.5%-1.5% of the mass of the red pepper essential oil, to remove other colloid components in the red pepper essential oil;

[0032] Step 3, filtering: the red pepper essential oil treated in step 2 is filtered by a vacuum pump, and the treated essential oil is filtered through a filter paper with a pore size of 10 μm to remove the colloidal substances and other impurities produced in steps 1 and 2, and obtain red pepper essential oil without colloidal substances;

[0033] Step 4, adding emulsifier: weigh 5 parts of red pepper essential oil without colloid after the above step, and add 3 parts of Tween 80, 13 parts of glycerol, and 9 parts of polyglycerol fatty acid ester according to the proportion;

[0034] Step 5, stirring: adding Tween 80, glycerol and polyglycerol fatty acid ester to the red pepper essential oil without colloid, heating at 50° C. and stirring at a constant speed for 5 min until uniform, so as to mix uniformly and form a uniform oil phase;

[0035] Step 6, adding water: the uniform oil phase obtained in step 5 is added dropwise into deionized water at 50°C, stirring at a constant speed for 5 minutes, and mixing evenly to obtain a clear and transparent water-soluble red pepper essence.

[0036] Example 2

[0037] This embodiment provides a method for preparing a clear and transparent water-soluble red pepper essence juice, and the specific steps are as follows:

[0038] Step 1, enzymolysis: take red pepper essential oil, add phospholipase according to the amount of phospholipase added of 0.1‰-0.5‰ of the mass of red pepper essential oil, the enzymolysis temperature is 35°C, the reaction time is 4h, and the phospholipids and other substances that are easy to produce colloids in the essential oil are enzymolyzed to preliminarily obtain degummed red pepper essential oil;

[0039] Step 2, adsorption: adding an adsorbent, white clay, to the essential oil after enzymatic hydrolysis in step 1, with the addition amount being 0.5%-1.5% of the mass of the red pepper essential oil, to remove other colloid components in the red pepper essential oil;

[0040] Step 3, filtering: the red pepper essential oil treated in step 2 is filtered by a vacuum pump, and the treated essential oil is filtered through a filter paper with a pore size of 10 μm to filter out the colloidal substances and other impurities generated by the above steps to obtain red pepper essential oil without colloidal substances;

[0041] Step 4, adding emulsifier: weigh 7 parts of red pepper essential oil without colloid after the above step, and add 5 parts of Tween 80, 13.5 parts of glycerol, and 12 parts of polyglycerol fatty acid ester according to the proportion;

[0042] Step 5, stirring: adding Tween 80, glycerol and polyglycerol fatty acid ester to the red pepper essential oil without colloid, heating at 60° C. and stirring at a constant speed for 5 min until uniform, so as to mix uniformly and form a uniform oil phase;

[0043] Step 6, adding water: add the uniform oil phase obtained in step 5 dropwise into deionized water at 60°C, stirring at a constant speed for 5 minutes, and mix evenly to obtain clear and transparent water-soluble red pepper essence juice.

[0044] Example 3

[0045] This embodiment provides a method for preparing a clear and transparent water-soluble red pepper essence juice, and the specific steps are as follows:

[0046] Step 1, enzymolysis: take red pepper essential oil, add phospholipase according to the amount of phospholipase added of 0.1‰-0.5‰ of the mass of red pepper essential oil, the enzymolysis temperature is 35°C, the reaction time is 4 h, and the phospholipids and other substances that are easy to produce colloids in the essential oil are enzymolyzed to preliminarily obtain degummed red pepper essential oil;

[0047] Step 2, adsorption: adding an adsorbent, white clay, to the essential oil after enzymatic hydrolysis in step 1, with the addition amount being 0.5%-1.5% of the mass of the red pepper essential oil, to remove other colloid components in the red pepper essential oil;

[0048] Step 3, filtering: the red pepper essential oil treated in step 2 is filtered by a vacuum pump, and the treated essential oil is filtered through a filter paper with a pore size of 10 μm to filter out the colloidal substances and other impurities generated by the above steps to obtain red pepper essential oil without colloidal substances;

[0049] Step 4, adding emulsifier: weigh 10 parts of red pepper essential oil without colloid after the above step, and add 7 parts of Tween 80, 14 parts of glycerol, and 15 parts of polyglycerol fatty acid ester according to the mass ratio;

[0050] Step 5, stirring: adding Tween 80, glycerol and polyglycerol fatty acid ester to the red pepper essential oil without colloid, heating at 70° C. and stirring at a constant speed for 5 min until uniform, so as to mix uniformly and form a uniform oil phase;

[0051] Step 6, adding water: the uniform oil phase obtained in step 5 is added dropwise into deionized water at 65°C, stirring at a constant speed for 5 minutes, and mixing evenly to obtain a clear and transparent water-soluble red pepper essence.

[0052] Comparative Example 1

[0053] The present embodiment provides a red pepper juice prepared using undegummed red pepper essential oil. The red pepper essential oil is heated at 50° C. and then added dropwise into deionized water at 50° C. while stirring at a constant speed for 5 minutes. After mixing evenly, the red pepper juice is obtained.

[0054] Comparative Example 2

[0055] This embodiment provides a water-soluble red pepper essence juice, the steps are as follows: 5 parts of red pepper essential oil, 3 parts of Tween 80, 13 parts of glycerol and 9 parts of polyglycerol fatty acid ester are weighed respectively according to the mass ratio. Tween 80, glycerol and polyglycerol fatty acid ester are mixed and added to the red pepper essential oil, heated and stirred at 50°C, and the mixed oil is added dropwise to 50°C deionized water, stirred at a constant speed for 5 minutes, and mixed evenly to obtain water-soluble red pepper juice.

[0056] Comparative Example 3

[0057] This embodiment provides a clear and transparent water-soluble red pepper essence juice, and the steps are as follows: 5 parts of degummed red pepper essential oil, 3 parts of Tween 80, and 9 parts of polyglycerol fatty acid ester are weighed respectively according to the mass ratio. Tween 80 and polyglycerol fatty acid ester are mixed and added to the red pepper essential oil, heated and stirred at 50°C, and the mixed oil is added dropwise to 50°C deionized water, stirring at a constant speed for 5 minutes, and the clear and transparent water-soluble red pepper essence juice is obtained by mixing evenly.

[0058] The red pepper essence juice prepared in the above implementation case was tested using an ultraviolet spectrophotometer to determine the transmittance % of the red pepper essence juice in the above case. The measurement data is shown in Table 1.

[0059] Water-soluble red pepper extract products Light transmittance Comparative Example 1 6.8％ Comparative Example 2 67.7％ Comparative Example 3 82.4％ Example 1 91.1％ Example 2 90.9％ Example 3 90.3％

[0060] As shown in Table 1, from the transmittance of the products of each embodiment and the product status of each implementation case, when the undegummed red pepper essential oil is directly mixed with water, the oil and water are not miscible, the oil is suspended on the water surface, and the transmittance is extremely low; and the red pepper essential oil is mixed with water after adding an emulsifier, which can effectively improve its miscibility with water, but the undegummed red pepper essential oil has poor clarity and poor stability, and will become turbid after being placed for a long time; it can be seen from Examples 1-3 that the degummed red pepper essential oil is emulsified with an emulsifier and is in a clear and transparent state after mixing with water, and has good stability; while in Comparative Example 3, only two emulsifiers, Tween 80 and polyglycerol fatty acid ester, are added, and there is slight turbidity after mixing with water, lacking transparency. The above shows that the preparation of clear and transparent water-soluble red pepper essence juice requires the degumming of red pepper essential oil first. The transparency of the water-soluble red pepper essence juice also shows that the addition of emulsifiers can not only solve the problem of natural essential oil solubility in water, improve the application of red pepper essential oil in water-based system products, but also increase stability, thereby extending the storage time of essential oil. This product has a high essential oil content, simple configuration, and a small amount of application and addition. It is a novel water-soluble essential oil product.

[0061] The above implementation cases are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for a person skilled in the art to modify the technical solutions described in the aforementioned embodiments or to replace some of the technical features therein with equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technology from the spirit and scope of the technical solutions claimed to be protected by the present invention.

Claims

1. A method for preparing a clear and transparent water-soluble red pepper essence juice, characterized in that: Here are the steps: Step 1, enzymolysis: adding phospholipase to the red pepper essential oil to obtain preliminarily degummed red pepper essential oil; Step 2, adsorption: adding an adsorbent to the red pepper essential oil after enzymatic hydrolysis in step 1; Step 3, filtering: the red pepper essential oil treated in step 2 is filtered by a vacuum pump, and the treated essential oil is filtered through a filter paper with a pore size of 10 μm to obtain red pepper essential oil without colloid substances; Step 4, adding emulsifier: weigh 5-10 parts of red pepper essential oil without colloid, 3-7 parts of Tween 80, 13-14 parts of glycerol, and 9-15 parts of polyglycerol fatty acid ester according to the mass ratio; Step 5, stirring: Tween 80, glycerol and polyglycerol fatty acid ester are mixed and added into the red pepper essential oil without colloid, and heated and stirred to mix evenly to form a uniform oil phase; Step 6, adding water: add the uniform oil phase obtained in step 5 dropwise into deionized water, and stir continuously to mix evenly to obtain clear and transparent water-soluble red pepper essence juice.

2. The method for preparing a clear and transparent water-soluble red pepper essence juice according to claim 1, characterized in that: In the enzymolysis in step 1, the amount of phospholipase added is 0.1‰-0.5‰ of the mass of the red pepper essential oil, the enzymolysis temperature is 35°C, and the reaction time is 4h.

3. The method for preparing a clear and transparent water-soluble red pepper essence juice according to claim 1, characterized in that: The red pepper essential oil in step 1 is concentrated essential oil extracted by supercritical CO2 extraction technology.

4. The method for preparing a clear and transparent water-soluble red pepper essence juice according to claim 1, characterized in that: The adsorbent used in the step 2 is white clay, and the added amount is 0.5%-1.5% of the mass of the red pepper essential oil.

5. The method for preparing a clear and transparent water-soluble red pepper essence juice according to claim 1, characterized in that: In the step 4, the added amount of Tween 80 is 3 parts, glycerol is 13 parts, and polyglycerol fatty acid ester is 9 parts.

6. The method for preparing a clear and transparent water-soluble red pepper essence juice according to claim 1, characterized in that: In the step 5, the heating temperature is 50-70° C. and the mixture is stirred at a constant speed for 5 minutes until uniform.

7. The method for preparing a clear and transparent water-soluble red pepper essence juice according to claim 1, characterized in that: In the step six, the water temperature is controlled at 50-65° C., and the water is added while being stirred at a constant speed for 5 minutes. After standing, a clear and transparent water-soluble red pepper essence juice is obtained.

8. A clear and transparent water-soluble red pepper essence juice prepared by the preparation method according to any one of claims 1 to 7.