Method for extracting capsicum oleoresin from fresh industrial capsicum with low energy consumption and low solvent consumption

Abstract

The invention discloses a method for extracting capsicum oleoresin from fresh chilies with low energy consumption and low solvent consumption, which comprises the following steps: by taking fresh industrial chilies as a raw material, crushing and pulping the chilies, performing enzymolysis, performing filter-pressing separation, respectively extracting capsicum residues and concentrated capsicum water by using different solvents, and finally recovering the solvents to obtain the capsicum oleoresin. According to the method disclosed by the invention, a large amount of energy consumption in an industrial pepper baking link can be saved, and environmental pollution and harm to workers in a powdering and granulating link are avoided; pepper residues and water are separated, an extraction solvent is specifically used, pepper water is concentrated and then extracted, solvent waste is avoided to the maximum extent, and solvent consumption is reduced. The method for extracting capsicum oleoresin is simple and easy to control in production process, has the advantages of low energy consumption, low solvent consumption, safety, environmental protection and the like, and can improve the comprehensive competitiveness of products and enterprises.

Description

Technical Field

[0001] The present invention relates to a method for extracting oleoresin from fresh industrial chili peppers with low energy consumption and low solvent consumption. Background Art

[0002] Industrial chili peppers are a variety of chili peppers with a capsaicin content 10 - 20 times that of chili peppers facing the sky, and are mainly used as raw materials for industrial extraction of natural capsaicin. Industrial chili pepper extracts (i.e., oleoresin) can be used in many fields such as food additives, biopharmaceuticals, military manufacturing, and green pesticides, and the demand is huge.

[0003] Industrial chili peppers have a high capsaicin content and high extraction added value. Currently, the more common extraction method on the market is to use dried chili peppers as raw materials for extraction. There are problems that cannot be ignored in the extraction of dried chili peppers: (1) High cost. Different from ordinary edible chili peppers, there is a thin film on the surface of the fruits of industrial chili peppers, so it is difficult to dry them by natural sun drying and can only be dried by high-temperature baking. Analyzed from the industry level, the baking cost is about 10 - 15% of the value of dried chili peppers, and this cost greatly reduces the competitiveness of the product; (2) Poor safety. Before the extraction of dried chili peppers, powdering and granulation are required, which is easy to cause dust pollution. High-spiciness industrial chili peppers are more likely to cause harm to the bodies of operators, and environmental protection and safety issues are prominent.

[0004] In this regard, some people in the industry have thought of using fresh chili peppers as raw materials to extract capsaicin. For example, the application with the publication number CN110156626A discloses a method for extracting capsaicin from fresh chili peppers. Its main technical solution is: cutting fresh chili peppers into filaments, extracting and concentrating them with an organic solvent to obtain a solution containing capsaicin, and then subjecting the crude capsaicin after recovering the solvent to degumming treatment with ethyl acetate and water, and separating out the gum to obtain a capsaicin extract. This process has obvious defects: (1) Unreasonable process design and huge solvent consumption: Fresh chili peppers have a high water content, and the residue and water are extracted together. On the premise of a certain material-liquid ratio, a large amount of extraction solvent is required, resulting in an increase in solvent loss and cost, which is not conducive to cost reduction and efficiency improvement; (2) Improper solvent use. Methanol, ethanol, acetone, etc. used belong to hydrophilic solvents and are extremely likely to carry out water together during the extraction process, increasing the difficulty of subsequent separation and concentration.

[0005] In summary, industrial chili peppers have a high capsaicin content and high extraction value, but the currently commonly used methods for extracting oleoresin on the market have problems such as unreasonable process design, high energy consumption, high solvent consumption, high production cost, unfriendly working environment, poor environmental protection and safety. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the above-mentioned defects and provide a method for extracting oleoresin from fresh industrial peppers with scientific and reasonable process design and simple process, which can greatly reduce energy consumption, reduce the amount of solvent used, effectively reduce production costs, and improve the environmental protection and safety of the production process.

[0007] The method for extracting oleoresin from fresh industrial peppers with low energy consumption and low solvent consumption according to the present invention uses fresh industrial peppers as raw materials, and the method comprises the following steps:

[0008] (1) Pulping: The industrial peppers are crushed and pulped to 40 - 60 meshes to obtain pepper pulp.

[0009] (2) Enzymatic hydrolysis: 0.05 - 0.5% of a composite enzyme preparation based on the weight of the pepper pulp is added to the pepper pulp, and enzymatic hydrolysis is carried out at room temperature for not less than 25 minutes to obtain enzymatically hydrolyzed pepper pulp; preferably, the composite enzyme preparation is composed of pectinase, cellulase and protease in a weight ratio of 1:1:1.

[0010] (3) Pressure filtration: The enzymatically hydrolyzed pepper pulp is pressure - filtered to obtain pepper residue and pepper water.

[0011] (4) Extraction of pepper residue: The pepper residue is put into an extraction tank, and a composite pepper residue extraction solvent composed of n - butanol, n - hexanol, ethyl acetate and n - hexane with a weight 10 - 20 times that of the pepper residue is added, and stirring extraction is carried out at 50 - 60 °C for 2 - 3 hours, followed by filtration to obtain filter residue and extraction liquid A; preferably, the composite pepper residue extraction solvent is composed of n - butanol, n - hexanol, ethyl acetate and n - hexane in a volume ratio of 4:3:2:1; in order to further recover the solvent, the obtained filter residue is steam - stripped to separate out the residual solvent and dried dreg.

[0012] (5) Concentration of pepper water: The pepper water is transferred to a membrane concentrator and concentrated to 20 - 30% of the original volume to obtain concentrated pepper liquid; preferably, the membrane accuracy of the membrane concentrator is 200 Da.

[0013] (6) Extraction of concentrated liquid: The concentrated pepper liquid is transferred to an extraction tank, and a composite concentrated - liquid extraction solvent composed of n - butanol, n - pentanol and n - hexanol with a weight of 10 - 20% of the concentrated pepper liquid is added, and stirring extraction is carried out at room temperature for 2 - 3 hours, followed by liquid - separation to obtain extraction liquid B and waste water; preferably, the composite concentrated - liquid extraction solvent is composed of n - butanol, n - pentanol and n - hexanol in a volume ratio of 1:1:1.

[0014] (7) Solvent removal: The extraction liquid A and extraction liquid B are respectively transferred to an evaporator to remove the solvent, and then combined to obtain the finished oleoresin of pepper.

[0015] Industrial chili peppers differ from common edible chilies in that they have a thin film on their surface, making them difficult to dry naturally in the sun. Industrial chilies are dried through high-temperature baking, a process that costs 10-15% of the chili's value. Combined with subsequent powdering and granulation, the total pre-processing cost before extraction reaches 20-30% of the chili's value. Due to the high spiciness of industrial chilies, the powdering and granulation processes can pollute the environment and harm the operator's health (especially the respiratory system). The following compares the baking and spiciness of chili peppers and industrial chilies:

[0016] 500g of fresh chili pepper and 500g of fresh industrial chili pepper were taken respectively and placed in an oven at 80°C until constant weight was reached. The baking time was recorded and the capsaicin content in the dried chili pepper was tested. The results are as follows (Table 1):

[0017] Table 1: Comparison of roasting and spiciness of chili peppers and industrial chili peppers

[0018] Total baking time to constant weight (h) Capsaicin content in dried chili peppers (%) Moisture content (%) Chili pepper 20.5 0.98 75.6 Industrial chili pepper 72.2 6.67 84.5

[0019] Note: Capsaicin content is determined according to GB / T 21266-2007, "Determination of Capsaicinoids in Chili Peppers and Chili Pepper Products and Expression of Pungency." Moisture content = (weight of fresh chili peppers - weight after baking to constant weight) / weight of fresh chili peppers.

[0020] As can be seen from Table 1, the moisture content of industrial peppers is significantly higher than that of Chaotian peppers. The time required to bake fresh peppers into Hengzhong industrial peppers is more than 3.5 times that of Chaotian peppers, which is time-consuming and energy-consuming, greatly affecting efficiency. The capsaicin content in industrial peppers is much higher than that of Chaotian peppers. Therefore, industrial peppers are more likely to cause environmental pollution and harm to operators during the powdering and granulation stages.

[0021] The method of the present invention uses fresh industrial peppers as raw materials, eliminates the high cost of baking and drying the peppers, reduces manufacturing costs and time costs, eliminates the need for powdering and granulation, improves environmental friendliness, and ultimately enhances the market competitiveness of the product.

[0022] The method of the present invention involves beating the peppers, enzymatically breaking the cell walls, and filtering them. Different solvents are then used to extract the residue and liquid materials. The capsicum oleoresin contained in the pepper residue is fat-soluble, so it is extracted using a composite pepper residue extraction solvent composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane. The capsicum oleoresin contained in the pepper water is water-soluble, so it is extracted using a composite concentrated liquid extraction solvent composed of n-butanol, n-pentanol, and n-hexanol. The pepper residue and water are separated and extracted separately, using solvents in a targeted manner to achieve the best extraction efficiency. Extraction after the pepper water is concentrated can reduce the amount of solvent used, minimize losses, and improve the capsaicinoid extraction rate. The composite pepper residue extraction solvent and the composite concentrated liquid extraction solvent are hydrophobic or relatively hydrophobic solvents, so only very little water will be carried out, which is very beneficial for the subsequent concentration of the extract.

[0023] Advantages of the present invention: Compared with the prior art, the method of the present invention not only saves a large amount of energy consumption in the industrial pepper baking process, but also can avoid environmental pollution and harm to workers in the powdering and granulation processes; the pepper residue and water are separated, and the extraction solvent is used specifically. After the pepper water is concentrated, it is extracted again to maximize the avoidance of solvent waste and reduce the solvent consumption. The method of the present invention for extracting oleoresin has a simple production process and is easy to control, and has the advantages of low energy consumption, low solvent consumption, safety and environmental protection, etc., which can improve the comprehensive competitiveness of products and enterprises. Brief Description of the Drawings

[0024] Figure 1 It is a process flow chart of the method of the present invention. Detailed Embodiments

[0025] The present invention will be further described in detail below in conjunction with embodiments.

[0026] Embodiment: Using fresh industrial peppers as raw materials to extract oleoresin, the specific steps are as follows:

[0027] (1) Pulping: Take 500 grams of fresh industrial peppers and pulp them to 40 - 60 meshes with a household wall breaker (brand: Ezela crusher 4500) to obtain pepper pulp.

[0028] (2) Enzymatic hydrolysis: Purchase pectinase, cellulase, and protease (from Zhejiang Yinuo Biotechnology Co., Ltd., food grade) from the market and form a composite enzyme preparation according to a weight ratio of 1:1:1. Add 0.5 grams of the composite enzyme preparation to the obtained pepper pulp and enzymatically hydrolyze it at room temperature for 30 minutes to obtain enzymatically hydrolyzed pepper pulp.

[0029] (3) Press filtration: Press filter the obtained enzymatically hydrolyzed pepper pulp with a fruit and vegetable press filter (manual honey press) to obtain 182.5 grams of pepper residue and 315.1 grams of pepper water (the loss part is equipment residue).

[0030] (4) Extraction of pepper residue: Put 182.5 grams of the obtained pepper residue into an extraction tank (5L beaker), add 3650 grams of a composite pepper residue extraction solvent composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 4:3:2:1 (material-liquid weight ratio 1:20), stir and extract at 60 °C for 3 hours, and filter (filter with a Buchner funnel) to obtain 232.4 grams of filter residue and 3580.1 grams of extraction solution A (the loss part is equipment residue).

[0031] (5) Chili water concentration step: Transfer the 315.1 grams of chili water obtained in step (3) to a rotary evaporator (R-1001 / VN, Zhengzhou Great Wall Scientific and Industrial Co., Ltd.). The membrane precision is 200 Da (the molecular weight of capsaicin, the main component of capsicum oleoresin, is 305.4. This membrane precision can efficiently concentrate and remove water while avoiding the loss of capsaicin, further reducing the manufacturing cost). Concentrate it to 90 grams, which is the chili concentrate.

[0032] (6) Concentrate extraction: Transfer the 90 grams of chili concentrate obtained to a beaker, add 18 grams of a composite concentrate extraction solvent composed of n-butanol, n-pentanol, and n-hexanol in a volume ratio of 1:1:1, stir and extract at room temperature for 3 hours, and separate with a separating funnel to obtain 16.2 grams of extraction liquid B and 90.1 grams of wastewater.

[0033] (7) Solvent stripping: Transfer the 3580.1 grams of extraction liquid A and 16.2 grams of extraction liquid B to a rotary evaporator (R-1001 / VN, Zhengzhou Great Wall Scientific and Industrial Co., Ltd.) respectively, and concentrate and remove the solvent at a temperature of 80 °C and a pressure of -0.1 MPa; this stripping temperature can effectively avoid the gelatinization of capsicum oleoresin caused by high temperature, and the negative pressure state is more conducive to the removal of solvent residues; after the solvent stripping of extraction liquids A and B, they are combined to obtain a total of 19.3 grams of capsicum oleoresin, and the capsaicin content is 25.5% (measurement method: GB28314-2012 Food Additive Capsicum Oleoresin). In this example, 3401 grams of solvent is extracted and recovered from the chili residue, and the recovery rate is 95% (3401÷3580 = 0.95).

[0034] In the method of the present invention, the residue and water are extracted separately, and the final finished capsicum oleoresin still contains capsicum oleoresin from both the chili residue (extraction liquid A) and chili water (extraction liquid B), that is, it contains all the capsicum oleoresins with different solubilities contained in industrial chili.

[0035] (8) Filter residue treatment: Transfer the 232.4 grams of filter residue after the extraction of chili residue in step (4) to a high-temperature oven (DTDC stripping machine can be used in industrial production) and dry it at 150 °C to obtain 58.7 grams of dry residue. The filter residue is quickly dried to thoroughly recover the residual solvent adsorbed by the filter residue, minimizing the solvent loss. The dried residue can be used for feed processing to maximize the utilization of raw materials.

[0036] To prove the effect of the method of the present invention compared with the prior art, the following provides control experiments using single solvents, different solvent ratio combinations, and different process steps. The results obtained show that there are obvious differences in the capsaicin yield, solvent consumption, etc. of different methods.

[0037] Control Example 1: Extract the chili residue with a single solvent - ethanol

[0038] For the "pepper residue extraction" step in this comparative example, the extraction solvent used is a single solvent - ethanol (ethanol content greater than 95%), and all other steps and operation processes are the same as those in the example. Finally, 12.6 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 26.9%.

[0039] Comparative Example 2: The pepper residue is extracted with a single solvent - ethyl acetate

[0040] For the "pepper residue extraction" step in this comparative example, the extraction solvent used is a single solvent - ethyl acetate, and all other steps and operation processes are the same as those in the example. Finally, 9.5 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 30.5%.

[0041] Comparative Example 3: The concentrated pepper water is extracted with a single solvent - ethyl acetate

[0042] For the "concentrate extraction" step in this comparative example, the extraction solvent used is a single solvent - ethyl acetate, and all other steps and operation processes are the same as those in the example. Finally, 9.7 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 37.9%.

[0043] Comparative Example 4: Direct filtration extraction without enzymatic hydrolysis

[0044] In this comparative example, the pepper is pulped and directly filtered without enzymatic hydrolysis, and all other steps, extraction solvents and other conditions are the same as those in the example. Finally, 8.2 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 31.7%.

[0045] Comparative Example 5: Pepper residue extraction, solvent ratio change (one)

[0046] For the "pepper residue extraction" step in this comparative example, the composite pepper residue extraction solvent used is composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 3:3:2:2, and all other steps and operation processes are the same as those in the example. Finally, 13.1 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 28.6%.

[0047] Comparative Example 6: Pepper residue extraction, solvent ratio change (two)

[0048] For the "pepper residue extraction" step in this comparative example, the composite pepper residue extraction solvent used is composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 2:3:2:3, and all other steps and operation processes are the same as those in the example. Finally, 12.4 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 29.2%.

[0049] Comparative Example 7: Pepper residue extraction, solvent ratio change (three)

[0050] For the "pepper residue extraction" step in this comparative example, the compound pepper residue extraction solvent used is composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 1:3:2:4. All other steps and operation processes are the same as those in the example. Finally, 12.2 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 27.7%.

[0051] Comparative Example 8: Pepper Residue Extraction, Solvent Ratio Changed (IV)

[0052] For the "pepper residue extraction" step in this comparative example, the compound pepper residue extraction solvent used is composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 1:1:1:1. All other steps and operation processes are the same as those in the example. Finally, 13.1 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 29.8%.

[0053] Comparative Example 9: Extraction of Concentrated Pepper Water, Solvent Ratio Changed (I)

[0054] For the "concentrate extraction" step in this comparative example, the compound concentrate extraction solvent used is composed of n-butanol, n-pentanol, and n-hexanol in a volume ratio of 1:2:3. All other steps and operation processes are the same as those in the example. Finally, 14.7 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 28.4%.

[0055] Comparative Example 10: Extraction of Concentrated Pepper Water, Solvent Ratio Changed (II)

[0056] For the "concentrate extraction" step in this comparative example, the compound concentrate extraction solvent used is composed of n-butanol, n-pentanol, and n-hexanol in a volume ratio of 3:2:1. All other steps and operation processes are the same as those in the example. Finally, 15.6 grams of oleoresin capsici are obtained after desolvation, and the capsaicin content is 24.9%.

[0057] Comparative Example 11: Extracting Pepper Residue and Water Together to Test Solvent Loss

[0058] In this comparative example, fresh industrial peppers are pulped and enzymatically hydrolyzed, and then filtration separation is not carried out. The pepper residue and water are extracted together. The specific method is as follows:

[0059] (1) Pulping is the same as in the example.

[0060] (2) Enzymatic hydrolysis is the same as in the example.

[0061] (3) The enzyme-hydrolyzed pepper pulp was transferred into a 15 L stainless steel bucket, and 10,000 g of a composite pepper residue extraction solvent composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 4:3:2:1 (material-liquid ratio 1:20) was added. Stirring extraction was carried out at 60 °C for 3 hours, and then filtration was performed (suction filtration with a Buchner funnel) to obtain 10,315 g of an extract (including the extraction solvent and pepper water). After liquid separation with a separating funnel, 10,006 g of an extraction liquid (upper layer) was obtained. The extraction liquid was transferred to a rotary evaporator (R-1001 / VN, Zhengzhou Great Wall Scientific Industry and Trade Co., Ltd.), concentrated to dryness to recover the solvent, and 8,250 g was obtained. The recovery rate was 8,250÷10,000 = 0.825 (82.5%).

[0062] The process differences and results such as the capsaicin yield between the examples and each control example are shown in Table 2.

[0063] Table 2: Results of the examples and each control example

[0064]

[0065]

[0066] Note: "Same" in Table 2 indicates that the process conditions are the same as those in the examples.

[0067] Capsaicin yield = (weight of oleoresin × percentage content of capsaicin) ÷ [weight of fresh peppers × (1 - percentage content of moisture) × percentage content of capsaicin in dried peppers]

[0068] It can be seen from the results in Table 2 that:

[0069] (1) The capsaicin yields of Control Example 1, Control Example 2, and Control Example 3 are significantly lower than those of the examples, indicating that whether in the extraction of pepper residue or the extraction of pepper water concentrate, using a single solvent for extraction results in a low capsaicin yield, especially having an obvious impact on the extraction of pepper residue; ethanol has a relatively large polarity and a low extraction rate for fat-soluble substances, while ethyl acetate has a relatively small polarity and a low extraction rate for water-soluble substances. Therefore, using a single solvent for the extraction of the complex capsaicin is significantly less effective than using a composite solvent.

[0070] (2) The capsaicin yields of Control Example 5, 6, 7, 8, 9, and 10 are significantly lower than those of the examples, indicating that whether in the extraction of pepper residue or the extraction of pepper water concentrate, even when using a composite extraction solvent, but with different ratios of each solvent in the composite solvent, the capsaicin yield is also different. The composite solvent ratios in the examples of the method of the present invention show relatively good performance in both the extraction of pepper residue and the extraction of pepper water concentrate, and the final capsaicin yield is significantly higher than that of each control example.

[0071] (3) The capsaicin yield of Control Example 4 is significantly lower than that of the examples, indicating that enzymatic hydrolysis plays an important role in the extraction rate of oleoresin in the method of the present invention.

[0072] (4) In Comparative Example 11, since the chili paste was not subjected to residue-liquid separation and the material-liquid ratio was 1:20, the solvent consumption was as high as 10,000 grams, which was more than 2.7 times that of the Example. Moreover, the solvent recovery rate of Comparative Example 11 was only 82.5%, significantly lower than 95% of the Example. The results of Comparative Example 11 and the Example show that the method described in the present invention has an obvious effect on reducing solvent loss, can reduce a large amount of costs for enterprises in actual production, and improve the product competitiveness.

[0073] The above is only a partial embodiment of the present invention. The examples are only for more clearly illustrating the technical solution and are not used to limit the technical solution. Those of ordinary skill in the art can know from the content of the specification that the technical solution described in the present invention can have various implementation manners. As long as the above-mentioned technical solution is used, it shall fall within the protection scope of the present invention.

Claims

1. A method for extracting oleoresin from fresh industrial peppers with low energy consumption and low solvent consumption, characterized in that, The method uses fresh industrial peppers as raw materials, and the method comprises the following steps: (1) Pulping: The industrial peppers are crushed and pulped to 40-60 meshes to obtain pepper pulp; (2) Enzymatic hydrolysis: 0.05-0.5% of a composite enzyme preparation based on the weight of the pepper pulp is added to the pepper pulp, and enzymatic hydrolysis is carried out at room temperature for not less than 25 minutes to obtain enzymatically hydrolyzed pepper pulp; (3) Pressure filtration: The enzymatically hydrolyzed pepper pulp is pressure-filtered to obtain pepper residue and pepper water; (4) Extraction of pepper residue: The pepper residue is put into an extraction tank, and a composite pepper residue extraction solvent composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a weight ratio of 10-20 times that of the pepper residue is added. Stir and extract at 50-60 °C for 2-3 hours, and filter to obtain filter residue and extract A; (5) Concentration of pepper water: The pepper water is transferred to a membrane concentrator and concentrated to 20-30% of the original volume to obtain concentrated pepper liquid; (6) Extraction of concentrated liquid: The concentrated pepper liquid is transferred to an extraction tank, and a composite concentrated liquid extraction solvent composed of n-butanol, n-pentanol, and n-hexanol in a weight ratio of 10-20% of the concentrated pepper liquid is added. Stir and extract at room temperature for 2-3 hours, and separate the liquid to obtain extract B and wastewater; (7) Solvent removal: The extract A and extract B are respectively transferred to an evaporator to remove the solvent, and then combined to obtain the finished oleoresin.

2. The method for extracting oleoresin from fresh industrial chili peppers with low energy consumption and low dissolution loss according to claim 1, characterized in that, The composite enzyme preparation is composed of pectinase, cellulase, and protease in a weight ratio of 1:1:

1.

3. The method for extracting oleoresin from fresh industrial chili peppers with low energy consumption and low dissolution loss according to claim 1 or 2, characterized in that, The composite pepper residue extraction solvent is composed of n-butanol, n-hexanol, ethyl acetate, and n-hexane in a volume ratio of 4:3:2:

1.

4. The method for extracting oleoresin from fresh industrial chili peppers with low energy consumption and low dissolution loss according to claim 1 or 2, characterized in that, In the step (5) of concentrating pepper water, the membrane accuracy of the membrane concentrator is 200 Da.

5. The method for extracting oleoresin from fresh industrial peppers with low energy consumption and low dissolution loss according to claim 1 or 2, characterized in that, The composite concentrated liquid extraction solvent is composed of n-butanol, n-pentanol, and n-hexanol in a volume ratio of 1:1:

1.

6. The method for extracting oleoresin from fresh industrial peppers with low energy consumption and low dissolution loss according to claim 1, wherein The filter residue obtained in the step (4) is steam-deodorized to separate out the residual solvent and dry dreg.

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