Oil-soluble chili refined precipitate removal method

Abstract

The invention discloses a method for removing oil-soluble chili fine precipitates, and belongs to the technical field of food chemical industry. The method specifically comprises the following steps: adding an emulsifier and vegetable oil into chilli extract, heating and stirring until complete dissolution to obtain a mixed solution; filtering the mixed solution while the mixed solution is hot, and taking filtrate to obtain oil-soluble chilli extract without precipitates; the emulsifier is Span 80 and polyglycerol fatty acid ester. The method can improve the precipitation problem of the chilli extract, increase the fluidity of the chilli extract, and improve the product quality; and the preparation process is very simple and is suitable for industrial production and application.

Description

Technical Field

[0001] The present invention belongs to the technical field of food chemistry, and specifically relates to a method for removing precipitation of oil-soluble capsicum extract. Background Art

[0002] Capsicum is a herbaceous plant of the class Magnoliopsida, Solanaceae family, and is an annual or perennial plant. It has been widely consumed as an important vegetable and spice for thousands of years. As a crop with both medicinal and edible uses, capsicum contains complex chemical components and has physiological activities such as antioxidant, antibacterial, and anti-cancer properties. It is often used as a raw material for food additives in the food industry.

[0003] In recent years, with the increasing consumption of capsicum, the comprehensive development and utilization of its deep-processed products have gradually increased. Capsicum oleoresin, also known as capsicum extract and capsicum essential oil, is a dark red viscous oily liquid extracted and concentrated from capsicum. It has a pungent smell and low fluidity, is insoluble in water, and is easily soluble in organic solvents such as petroleum ether, acetone, and n-hexane. The main components of capsicum oleoresin include capsanthin and capsaicinoids. In addition, it also contains a small amount of other active components such as pectin, protein, fatty acids, and polysaccharides. Capsicum oleoresin has good market development potential and is mainly applied in the food industry and fine chemical industry. It is mainly used in the production of daily seasonings such as hot pot bases and pickled and processed foods. In addition, capsicum oleoresin can also be further used to extract fine chemical products such as capsanthin and capsaicin.

[0004] However, at present, the capsicum oleoresin extracted in China has many impurities, a deep color, and poor fluidity, which greatly limits its industrial application. At present, the methods for removing the precipitation of capsicum extract mainly focus on changing its extraction process or purifying capsicum extract to obtain capsicum extract with stable quality. The invention patent with the publication number CN107518369A discloses a method for removing the precipitation of capsicum extract by degumming and dephospholating, but this method is relatively complex and not suitable for industrial production. In addition, the extraction process of capsicum extract is often relatively complex, and the effect of removing precipitation is not good. Summary of the Invention

[0005] Technical problems to be solved: In view of the above technical problems, the present invention provides a method for removing the precipitation of oil-soluble capsicum extract to improve the precipitation problem of capsicum extract, increase its fluidity, and improve the quality of the product. And the preparation process of the present invention is very simple and suitable for industrial production applications.

[0006] Technical solution: A method for removing precipitation of oil-soluble capsicum extract, specifically: adding an emulsifier and vegetable oil to the capsicum extract, heating and stirring until completely dissolved to obtain a mixed solution; filtering the mixed solution while it is hot and taking the filtrate to obtain the oil-soluble capsicum extract after removing the precipitation; the emulsifier is span 80 and polyglycerol fatty acid ester.

[0007] Preferably, the capsaicin content in the capsicum extract is 37-55 wt%.

[0008] Preferably, in the mixed solution, the addition ratio of span 80 is 51.0-54.0 wt%, and the addition ratio of polyglycerol fatty acid ester is 0.4-1.0 wt%.

[0009] Preferably, edible pigment is also added to the mixed solution.

[0010] Further, the edible pigment is capsanthin with a color value of 100.

[0011] Preferably, the vegetable oil is non-genetically modified soybean oil.

[0012] Preferably, the heating temperature is 40-50 °C.

[0013] Preferably, the stirring speed is 200-400 r / min.

[0014] Preferably, the heating and stirring time is 30-90 min.

[0015] Preferably, the filtration is carried out using a 200-mesh filter screen, a 1000-mesh filter screen or filter paper.

[0016] Beneficial effects: The selected emulsifiers span 80 and polyglycerol fatty acid ester in the present invention are both emulsifiers extracted from nature, and span 80 has a relatively low hydrophilic-lipophilic balance value (HLB value). After mixing with the oil-soluble capsicum extract, it can form a stable emulsion system.

[0017] In the process of preparing the oil-soluble capsicum extract in the present invention, the precipitation is removed, and the components of the capsicum extract are not damaged, the fluidity of the capsicum extract is increased, and the product quality is improved.

[0018] In the process of preparing the oil-soluble capsicum extract product in the present invention, only using the emulsifier can make the precipitation content in the capsicum extract not exceed 1 wt%, ensuring the product quality, and the preparation process is very simple, suitable for industrial production applications. Specific embodiments

[0019] The present invention will be further described below in conjunction with specific embodiments. Example 1

[0020] A method for removing precipitation of oil-soluble capsicum extract includes the following steps: Weigh 18.2 g of capsicum essence (capsaicin content is 55 wt%), and add 5.6 g of capsanthin (color value of capsanthin is 100) for color adjustment. Add 53.5 g of Span 80 and 0.5 g of polyglycerol fatty acid ester as emulsifiers to this mixture, and add 22.2 g of non-genetically modified soybean oil.

[0021] Place the mixture on a digital display constant temperature magnetic stirrer for stirring. The heating temperature is 40 °C, the stirring rate is 300 r / min, and the stirring time is 30 min. Wait until it is completely dissolved and evenly mixed, and filter while it is hot with filter paper.

[0022] Let the filtered liquid stand for a period of time until it cools to room temperature, then 10 wt% capsicum essence is obtained. This capsicum essence is used as the mother liquor, and subsequent dilutions are carried out on this basis.

[0023] Dilute 10 wt% capsicum essence with soybean oil to 5 wt%, 2 wt% and 0.5 wt% capsicum essence respectively (total weight is 200 g). Let it stand for one week, observe whether precipitation occurs. If there is precipitation, centrifuge to measure the precipitation content, and the result is expressed in wt%. Example 2

[0024] An oil-soluble capsicum essence precipitation removal method, comprising the following steps: Weigh 18.2 g of capsicum essence (capsaicin content is 55 wt%), and add 5.6 g of capsanthin (color value of capsanthin is 100) for color adjustment. Add 51.0 g of Span 80 and 1.0 g of polyglycerol fatty acid ester as emulsifiers to this mixture, and add 24.2 g of non-genetically modified soybean oil.

[0025] Place the mixture on a digital display constant temperature magnetic stirrer for stirring. The heating temperature is 45 °C, the stirring rate is 300 r / min, and the stirring time is 60 min. Wait until it is completely dissolved and evenly mixed, and filter while it is hot with a 200-mesh sieve.

[0026] Let the filtered liquid stand for a period of time until it cools to room temperature, then 10 wt% capsicum essence is obtained. This capsicum essence is used as the mother liquor, and subsequent dilutions are carried out on this basis.

[0027] Dilute 10 wt% capsicum essence with soybean oil to 5 wt%, 2 wt% and 0.5 wt% capsicum essence respectively (total weight is 200 g). Let it stand for one week, observe whether precipitation occurs. If there is precipitation, centrifuge to measure the precipitation content, and the result is expressed in wt%. Example 3

[0028] An oil-soluble capsicum essence precipitation removal method, comprising the following steps: Weigh 27.0 g of capsicum essence (capsaicin content is 37 wt%), and add 4.3 g of capsanthin (color value of capsanthin is 100) for color adjustment. Add 54.0 g of Span 80 and 0.4 g of polyglycerol fatty acid ester as emulsifiers to this mixture, and add 14.3 g of non-genetically modified soybean oil.

[0029] Place the mixture on a digital display constant temperature magnetic stirrer for stirring. The heating temperature is 50 °C, the stirring rate is 400 r / min, and the stirring time is 90 min. Wait until it is completely dissolved and evenly mixed, and filter it while it is hot through a 1000-mesh filter screen.

[0030] Let the filtered liquid stand for a period of time until it cools to room temperature, then 10 wt% capsicum essence is obtained. This capsicum essence is used as the mother liquor, and subsequent dilutions are carried out based on this.

[0031] Dilute the 10 wt% capsicum essence with soybean oil to 5 wt%, 2 wt% and 0.5 wt% capsicum essence respectively (total weight is 200 g). Let it stand for one week, observe whether precipitation occurs. If there is precipitation, centrifuge to determine its precipitation content, and the result is expressed in wt%. Example 4

[0032] An oil-soluble capsicum essence precipitation removal method, comprising the following steps: Weigh 27.0 g of capsicum essence (capsaicin content is 37 wt%), and add 4.3 g of capsanthin (color value of capsanthin is 100) for color adjustment. Add 52.0 g of Span 80 and 0.6 g of polyglycerol fatty acid ester as emulsifiers to this mixture, and add 16.1 g of non-genetically modified soybean oil.

[0033] Place the mixture on a digital display constant temperature magnetic stirrer for stirring. The heating temperature is 45 °C, the stirring rate is 300 r / min, and the stirring time is 60 min. Wait until it is completely dissolved and evenly mixed, and filter it while it is hot through a filter paper.

[0034] Let the filtered liquid stand for a period of time until it cools to room temperature, then 10 wt% capsicum essence is obtained. This capsicum essence is used as the mother liquor, and subsequent dilutions are carried out based on this.

[0035] Dilute the 10 wt% capsicum essence with soybean oil to 5 wt%, 2 wt% and 0.5 wt% capsicum essence respectively (total weight is 200 g). Let it stand for one week, observe whether precipitation occurs. If there is precipitation, centrifuge to determine its precipitation content, and the result is expressed in wt%. Example 5

[0036] An oil-soluble capsicum essence precipitation removal method, comprising the following steps: Weigh 18.2 g of capsicum essence (capsaicin content is 55 wt%), and add 5.6 g of capsanthin (color value of capsanthin is 100) for color adjustment. Add 53.0 g of Span 80 and 0.8 g of polyglycerol fatty acid ester as emulsifiers to this mixture, and add 22.4 g of non-genetically modified soybean oil.

[0037] Place the mixture on a digital display constant temperature magnetic stirrer for stirring. The heating temperature is 40 °C, the stirring rate is 200 r / min, and the stirring time is 30 min. Wait until it is completely dissolved and evenly mixed, and filter it while it is hot through a 1000-mesh filter screen.

[0038] Let the filtered liquid stand for a period of time until it cools to room temperature, and then 10 wt% capsicum essence is obtained. This capsicum essence is used as the mother liquor, and subsequent dilutions are carried out on this basis.

[0039] Dilute the 10 wt% capsicum essence with soybean oil to 5 wt%, 2 wt% and 0.5 wt% capsicum essence respectively (total weight is 200 g). Let it stand for one week, observe whether precipitation occurs. If there is precipitation, centrifuge to determine its precipitation content, and the result is expressed in wt%. Comparative Example 1

[0040] Compared with Example 1, in this comparative example, Span 80 and polyglycerol fatty acid ester are not added, and they are replaced with non-genetically modified soybean oil, and other conditions remain unchanged. Comparative Example 2

[0041] Compared with Example 1, in this comparative example, polyglycerol fatty acid ester is not added, and it is replaced with non-genetically modified soybean oil, and other conditions remain unchanged. Comparative Example 3

[0042] Compared with Example 1, in this comparative example, the addition amount of Span 80 is 40%, and it is replaced with non-genetically modified soybean oil, and other conditions remain unchanged. Comparative Example 4

[0043] Compared with Example 1, in this comparative example, Span 80 is replaced with glycerol monostearate, and other conditions remain unchanged. Comparative Example 5

[0044] Compared with Example 1, in this comparative example, it is not filtered, and other conditions remain unchanged.

[0045] The precipitation content of the capsicum essence prepared under each condition is shown in Table 1.

[0046] Table 1 Precipitation content of capsicum essence prepared under different conditions

[0047] Note: — indicates no precipitation Summary: As can be seen from Table 1, there is no precipitation in 10wt% of capsicum oleoresin in Examples 1-5 after standing for one week, while there is a small amount of precipitation in 5wt%, 2wt% and 0.5wt%, and the measured precipitation content is less than 1wt%. The precipitation content of capsicum oleoresin in Comparative Examples 1-5 is greater than 1wt%. If no emulsifier is added, there is a very large amount of precipitation in capsicum oleoresin. This may be because capsicum oleoresin with a high capsaicin content is not completely oil-soluble, but also contains a part of water-soluble substances. The addition amount and type of emulsifier will also change the precipitation amount of capsicum oleoresin, which may be related to the emulsifying effect of the emulsifier. Compared with the comparative examples, the use of Span 80 and polyglycerol fatty acid esters as emulsifiers has a better effect on removing the precipitation of capsicum oleoresin. As can be seen from Comparative Example 5, filtration can also effectively improve precipitation.

[0048] The present invention uses oil-soluble capsicum oleoresin as a raw material, selects a suitable emulsifier and adjusts the addition ratio of the emulsifier to achieve the effect of removing precipitation. The precipitation content in the capsicum oleoresin prepared by the present invention does not exceed 1wt%. The invention is simple and feasible, can effectively promote the sustainable development and utilization of pepper resources, and further expand its application market.

Claims

1. A method for removing oil-soluble capsicum precipitate, characterized in that: The method comprises the following steps: adding an emulsifier and vegetable oil to capsicum essence, heating and stirring until the mixture is completely dissolved to obtain a mixed solution; filtering the mixed solution while hot to obtain a filtrate to obtain oil-soluble capsicum essence after removing precipitation; and the emulsifier is Span 80 and polyglycerol fatty acid ester.

2. A method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: The capsaicin content in the capsaicin is 37-55wt%.

3. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: In the mixed solution, the addition ratio of Span 80 is 51.0-54.0wt%, and the addition ratio of polyglycerol fatty acid ester is 0.4-1.0wt%.

4. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: Food coloring is also added into the mixed solution.

5. A method for removing oil-soluble capsicum precipitate according to claim 4, characterized in that: The food coloring is capsanthin, and the color value is 100.

6. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: The vegetable oil is non-genetically modified soybean oil.

7. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: The heating temperature is 40-50°C.

8. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: The stirring speed is 200-400 r / min.

9. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: The heating and stirring time is 30-90 min.

10. The method for removing oil-soluble capsicum precipitate according to claim 1, characterized in that: The filtration is performed using a 200-mesh filter, a 1000-mesh filter or filter paper.

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