Preparation method of water-soluble capsaicin resin, water-soluble capsaicin resin prepared by the method and application of the water-soluble capsaicin resin

Abstract

The application provides a preparation method of water-soluble capsicum oleoresin, and the prepared water-soluble capsicum oleoresin and application. The method forms an oil-in-water emulsion system, improves the content of capsicum oleoresin in the water-soluble capsicum oleoresin, is suitable for preparing water-soluble capsicum oleoresin with any concentration below 14% by mass, and can keep the stability of the water-soluble capsicum oleoresin prepared by the method for a long time, and improves the application effect of the capsicum oleoresin in a water-based system food flavoring agent. The components in the formula of the application can synergistically keep the stability of the water-soluble capsicum oleoresin in the application for a long time at a temperature of-5 DEG C to 25 DEG C.

Description

Technical Field

[0001] This invention relates to capsicum oleoresin, and more particularly to a method for preparing a water-soluble capsicum oleoresin, the prepared water-soluble capsicum oleoresin, and its applications. Background Technology

[0002] Capsicum oleoresin is a natural food additive obtained from natural chili peppers through industrial extraction and can be used for flavoring. Its oil-soluble nature limits its application in water-based food systems. In pickled vegetables and some pre-cooked dishes, oil droplets may float, resulting in turbidity and negatively impacting product sales and use. Therefore, existing technologies attempt to prepare water-soluble capsicum oleoresin. However, the prepared water-soluble capsicum oleoresin typically has a short shelf life, is prone to separation, and has a low capsicum oleoresin content. Summary of the Invention

[0003] To address the aforementioned problems, this invention provides a method for preparing water-soluble chili oil resin, the prepared water-soluble chili oil resin, and its applications. This method is suitable for preparing water-soluble chili oil resin of any concentration below 14% by mass, and exhibits good stability, with a shelf life of up to 12 months at temperatures between -5℃ and 25℃.

[0004] The object of this invention is achieved by the following method: a method for preparing water-soluble capsicum oleoresin, comprising the following steps: (1) Dilute the chili oil resin with soybean oil or sunflower oil. The concentration of the chili oil resin after dilution is 5-35% by mass, and use it as a backup solution. The mass fraction is detected by method one or method two in GB / T28314.

[0005] (2) The prepared solution in step 1 is mixed with Tween 80 (polyoxyethylene dehydrated sorbitan monooleate) at a mass ratio of 1:0.6-1.5, and then stirred evenly at a temperature of 40-60°C to form the main solution; (3) Water and ethanol are mixed evenly at a mass ratio of 1:0.8-1.2 to form an aqueous phase liquid; (4) The main liquid prepared in step (2) and the aqueous liquid prepared in step (3) are mixed at a mass ratio of 0.5-1:1, and then stirred at a temperature of 50-65℃ to prepare a uniformly dispersed water-soluble chili oil resin. (5) Take 0.13-0.15g of the water-soluble chili oil resin prepared in step four and stir it in 100g of pure water. If no suspended oil droplets or floating particles appear in the solution system, the product is considered qualified and the preparation is completed.

[0006] In step (4), the mixture is stirred at a temperature of 50-65°C for at least 1.8 hours to produce a uniformly dispersed water-soluble chili oil resin.

[0007] In step (4), the mixture is stirred at 50-65℃ for 1.8-2.2 hours to prepare a uniformly dispersed water-soluble chili oil resin.

[0008] The prepared solution in step (2) is mixed with Tween 80 at a mass ratio of 1:0.6-1.5.

[0009] In step (1), dilution is carried out at a temperature of 40℃-50℃.

[0010] In step (3), the water is purified water, deionized water, or distilled water.

[0011] Vegetable oils include soybean oil, sunflower seed oil, peanut oil, corn germ oil, or peanut oil.

[0012] A water-soluble chili oil resin, wherein the water-soluble chili oil resin is prepared according to the above preparation method.

[0013] The application of the water-soluble capsicum oleoresin prepared by this invention in aqueous food systems.

[0014] Compared with existing technologies, this invention provides a method for preparing water-soluble chili oleoresin, the prepared water-soluble chili oleoresin, and its application. In the preparation process, chili oleoresin is used as the main flavoring agent, soybean oil or sunflower oil as a diluent, Tween-80 as an emulsifier, and water and ethanol as a composite carrier to form an oil-in-water emulsion system. This increases the chili oleoresin content in the water-soluble chili oleoresin, and is suitable for preparing water-soluble chili oleoresin of any concentration below 14% by mass. Furthermore, the stability of the water-soluble chili oleoresin prepared by this method can be maintained for a long time, improving the application effect of chili oleoresin in water-based food flavoring systems. Detailed Implementation

[0015] The present invention will now be described in detail with reference to specific embodiments. It should be noted that these embodiments are only used to further illustrate the present invention and should not be construed as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments based on the above description of the present invention.

[0016] A method for preparing water-soluble capsicum oleoresin includes the following steps: (1) Dilute the chili oil resin with soybean oil or sunflower oil. The concentration of the chili oil resin after dilution is 5-35% by mass, and use it as a backup solution. The mass fraction is detected by method one or method two in GB / T28314.

[0017] (2) The prepared solution in step 1 is mixed with Tween 80 (polyoxyethylene dehydrated sorbitan monooleate) at a mass ratio of 1:0.6-1.5, and then stirred evenly at a temperature of 40-60°C to form the main solution; (3) Water and ethanol are mixed evenly at a mass ratio of 1:0.8-1.2 to form an aqueous phase liquid; (4) The main liquid prepared in step (2) and the aqueous liquid prepared in step (3) are mixed at a mass ratio of 0.5-1:1, and then stirred at a temperature of 50-65℃ to prepare a uniformly dispersed water-soluble chili oil resin. (5) Take 0.13-0.15g of the water-soluble chili oil resin prepared in step four and stir it in 100g of pure water. If no suspended oil droplets or floating particles appear in the solution system, the product is considered qualified and the preparation is completed.

[0018] In step (4), the mixture is stirred at a temperature of 50-65°C for at least 1.8 hours to produce a uniformly dispersed water-soluble chili oil resin.

[0019] In step (4), the mixture is stirred at 50-65℃ for 1.8-2.2 hours to prepare a uniformly dispersed water-soluble chili oil resin.

[0020] The prepared solution in step (2) is mixed with Tween 80 at a mass ratio of 1:0.6-1.5.

[0021] In step (1), dilution is carried out at a temperature of 40℃-50℃.

[0022] In step (3), the water is purified water, deionized water, or distilled water.

[0023] Vegetable oils include soybean oil, sunflower seed oil, peanut oil, corn germ oil, or peanut oil.

[0024] A water-soluble chili oil resin, wherein the water-soluble chili oil resin is prepared according to the above preparation method.

[0025] The application of the water-soluble capsicum oleoresin prepared by this invention in aqueous food systems.

[0026] This invention provides a method for preparing water-soluble chili oil resin, the prepared water-soluble chili oil resin, and its applications. In the preparation process, chili oil resin is used as the main flavoring agent, and soybean oil or sunflower oil is used as a diluent. Both soybean oil and sunflower oil are edible vegetable oils and have excellent diluting ability for chili oil resin. Tween-80 is used as an emulsifier; Tween-80—polyoxyethylene sorbitan monooleate—has excellent emulsifying ability, and in the system of this invention, the standby liquid and the aqueous phase can be fully emulsified to form an oil-in-water emulsion system. Water and ethanol are used as a composite carrier; the aqueous phase of water and ethanol mixture has excellent emulsion stability. The synergistic effect of the components in the formulation of this invention can maintain the stability of the water-soluble chili oil resin described in this invention for a long time at temperatures ranging from -5℃ to 25℃.

[0027] The method of this invention prepares an oil-in-water emulsion system, which increases the content of chili oil resin in water-soluble chili oil resin. It is suitable for preparing water-soluble chili oil resin of any concentration below 14% by mass, and can maintain the stability of the water-soluble chili oil resin prepared by this invention for a long time, thereby improving the application effect of chili oil resin in water-based food flavoring systems.

[0028] Example 1: Preparation of 10% (w / w) water-soluble capsicum oleoresin: The raw materials and their weight proportions are as follows: Capsicum oleoresin (47.6%): 21 parts Henan Xiaguang Biotechnology Co., Ltd. Soybean oil, 9 portions, from COFCO Huanghai Grain and Oil Industry (Shandong Co., Ltd.) Tween-80 20 parts Guangdong Huana Chemical Co., Ltd. 27 servings of purified water from Xinxiang Wahaha Changsheng Beverage Co., Ltd. 23 portions of ethanol from Jinan Haoqi Biotechnology Co., Ltd. The preparation steps are as follows: After heating the shear dispersion mixing vessel to 45℃±5℃, add 21 parts of 47.6% chili oleoresin and 9 parts of soybean oil. Dissolve the mixture at a low speed of 400 rpm. Then, slowly add 20 parts of Tween-80 in batches, raising the mixing vessel temperature to 55±5℃ and increasing the speed to 800 rpm, stirring for 30 minutes. Next, add a homogeneous aqueous phase containing 27 parts of purified water and 23 parts of ethanol to the mixing vessel all at once, maintaining the temperature at 55±5℃ and stirring continuously at 800 rpm for 2 hours until the mixture is homogeneous. Dissolve 0.13g of the mixture in 100g of purified water. If the dissolution is good with no suspended oil droplets or floating particles, the product is considered to meet the standards, and the preparation is complete. This produces a 10% (w / w) water-soluble chili oleoresin.

[0029] Example 2: Preparation of 6.6% (w / w) water-soluble capsicum oleoresin The raw materials and their weight proportions are as follows: Capsicum oleoresin (47.1%): 14 parts Henan Xiaguang Biotechnology Co., Ltd. Soybean oil, 6 portions, from COFCO Huanghai Grain and Oil Industry (Shandong Co., Ltd.) Tween-80 25 parts Guangdong Huana Chemical Co., Ltd. 30 servings of purified water from Xinxiang Wahaha Changsheng Beverage Co., Ltd. 25 portions of ethanol from Jinan Haoqi Biotechnology Co., Ltd. The preparation steps are as follows: After heating the shear dispersion mixing vessel to 45℃±5℃, add 14 parts of 47.1% chili oleoresin and 6 parts of soybean oil. Dissolve the mixture at a low speed of 300 rpm. Then, slowly add 25 parts of Tween-80 in batches, raising the mixing vessel temperature to 45±5℃ and increasing the speed to 800 rpm for 30 minutes. Next, raise the mixing vessel temperature to 60±5℃ and add a homogeneous aqueous solution containing 30 parts of purified water and 25 parts of ethanol all at once. Maintain the temperature at 60±5℃ and stir continuously at 850 rpm for 2.2 hours until the mixture is homogeneous. Dissolve 0.15g of the mixture in 100g of purified water. If the dissolution is good with no suspended oil droplets or floating particles, the product is considered to meet the standards, and the preparation is considered complete. A 6.6% (w / w) water-soluble chili oleoresin was obtained.

[0030] Example 3: Preparation of 14% (w / w) water-soluble capsicum oleoresin The raw materials and their weight proportions are as follows: Capsicum oleoresin (47.1%): 29.7 parts, Henan Xiaguang Biotechnology Co., Ltd. Sunflower seed oil 10.3 parts, Shandong Luhua Group Co., Ltd. Tween-80, 26 portions, Guangdong Huana Chemical Co., Ltd. 15.5 portions of purified water from Xinxiang Wahaha Changsheng Beverage Co., Ltd. 18.5 parts of ethanol, Jinan Haoqi Biotechnology Co., Ltd. The preparation steps are as follows: After heating the shear dispersion mixing vessel to 40℃±5℃, add 29.7 parts of 47.1% chili oleoresin and 10.3 parts of soybean oil. Dissolve the mixture at a low speed of 300 rpm. Then, slowly add 26 parts of Tween-80 in batches, raising the mixing vessel temperature to 55±5℃ and increasing the speed to 800 rpm for 30 minutes. Next, raise the mixing vessel temperature to 60±5℃ and add a homogeneous aqueous solution containing 15.5 parts of purified water and 18.5 parts of ethanol all at once. Maintain the temperature at 60±5℃ and stir continuously at 850 rpm for 2.2 hours until the mixture is homogeneous. Dissolve 0.13g of the mixture in 100g of purified water. If the dissolution is good with no suspended oil droplets or floating particles, the product is considered to meet the standards, and the preparation is considered complete. A 14% (w / w) water-soluble chili oleoresin was obtained.

[0031] Example 4: Preparation of 5% (w / w) water-soluble capsicum oleoresin The raw materials and their weight proportions are as follows: Capsicum oleoresin (47.1%): 10.6 parts, Henan Xiaguang Biotechnology Co., Ltd. 9.4 parts corn germ oil, Shandong Luhua Group Co., Ltd. Tween-80 30 parts Guangdong Huana Chemical Co., Ltd. 25 servings of purified water from Xinxiang Wahaha Changsheng Beverage Co., Ltd. 25 portions of ethanol from Jinan Haoqi Biotechnology Co., Ltd. The preparation steps are as follows: After heating the shear dispersion mixing vessel to 40℃±5℃, add 10.6 parts of 47.1% chili oleoresin and 9.4 parts of soybean oil. Dissolve the mixture at a low speed of 350 rpm. Then, slowly add 30 parts of Tween-80 in batches, raising the mixing vessel temperature to 50±5℃ and increasing the speed to 850 rpm for 30 minutes. Next, raise the mixing vessel temperature to 60±5℃ and add a homogeneous aqueous solution containing 25 parts of purified water and 25 parts of ethanol all at once. Maintain the temperature at 60±5℃ and stir continuously at 850 rpm for 1.9 hours until the mixture is homogeneous. Dissolve 0.15g of the mixture in 100g of purified water. If the dissolution is good with no suspended oil droplets or floating particles, the product is considered to meet the standards, and the preparation is considered complete. A 5% (w / w) water-soluble chili oleoresin is obtained.

[0032] Example 5: Preparation of 1% (w / w) water-soluble capsicum oleoresin The raw materials and their weight proportions are as follows: Capsicum oleoresin (47.1%): 2.2 parts, Henan Xiaguang Biotechnology Co., Ltd. Soybean oil 17.8 parts COFCO Huanghai Grain and Oil Industry (Shandong Co., Ltd.) Tween-80 30 parts Guangdong Huana Chemical Co., Ltd. 25 servings of purified water from Xinxiang Wahaha Changsheng Beverage Co., Ltd. 25 portions of ethanol from Jinan Haoqi Biotechnology Co., Ltd. The preparation steps are as follows: After heating the shear dispersion mixing vessel to 40℃±5℃, add 2.2 parts of 47.1% chili oleoresin and 17.8 parts of soybean oil. Dissolve the mixture at a low speed of 300 rpm. Then, slowly add 30 parts of Tween-80 in batches, raising the mixing vessel temperature to 45±5℃ and increasing the speed to 750 rpm for 30 minutes. Next, raise the mixing vessel temperature to 55±5℃ and add a homogeneous aqueous solution containing 25 parts of purified water and 25 parts of ethanol all at once. Maintain the temperature at 55±5℃ and stir continuously at 850 rpm for 1.8 hours until the mixture is homogeneous. Dissolve 0.15g of the mixture in 100g of purified water. If the dissolution is good with no suspended oil droplets or floating particles, the product is considered to meet the standards, and the preparation is considered complete. A 1% (w / w) water-soluble chili oleoresin is obtained.

[0033] Emulsification stability was tested using 10% water-soluble capsicum oleoresin. Table 1 The preparation steps are as follows: After heating the shear dispersion stirring vessel to 40℃±5℃, add the chili oil resin and vegetable oil (in parts by weight as shown in Table 1), and stir at a low speed of 300 rpm to dissolve them. Then, slowly add the Tween-80 (in parts by weight as shown in Table 1) in batches, raise the stirring vessel temperature to 45±5℃, increase the stirring speed to 750 rpm, and stir for 30 minutes. Then, raise the stirring vessel temperature to 55±5℃, and add the aqueous phase solution (water, ethanol, and propylene glycol, in parts by weight as shown in Table 1) into the stirring vessel all at once. Maintain the temperature at 55±5℃ and stir continuously at 850 rpm until the mixture is homogeneous. Dissolve 0.15g of the mixture in 100g of purified water. If the dissolution effect is good and there are no suspended oil droplets or floating particles, the product is considered to meet the standards and the preparation is completed. Water-soluble chili oil resins of Example 6, Comparative Example 1, and Comparative Example 2 were prepared according to the data in Table 1. The water-soluble chili oil resins were stored under different conditions for a certain period of time, and their states are shown in Table 1.

[0034] According to the results in Table 1: Example 6 is the configuration of the method of the present invention. Compared with Comparative Example 1, it has a longer storage period and better stability. Compared with Comparative Example 2, it has advantages in storage stability and cost under extreme environments.

[0035] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. It should be noted that for those skilled in the art and any person skilled in the art, any equivalent substitutions or changes made to the technical solution and inventive concept of the present invention without departing from the overall concept of the present invention, as well as any changes and improvements made, should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing water-soluble capsicum oleoresin, characterized in that: Includes the following steps, (1) Dilute the chili oil resin with vegetable oil. The concentration of the chili oil resin after dilution is 25-35% by mass, and use it as a reserve solution. The vegetable oil is soybean oil, sunflower seed oil, corn germ oil or peanut oil. (2) The prepared solution in step (1) is mixed with Tween 80 at a mass ratio of 1:0.6-1.5, and then stirred evenly at a temperature of 40-60℃ to form the main solution; (3) Water and ethanol are mixed evenly in a mass ratio of 1:0.8-1.2 to form an aqueous phase liquid. The water is pure water, deionized water or distilled water. (4) The main liquid prepared in step (2) and the aqueous liquid prepared in step (3) are mixed in a mass ratio of 0.8-1:1-1.4, and then stirred at 50-65℃ for 1.8-2.2 hours to prepare a water-soluble chili oil resin of any concentration with a mass fraction of less than 14% that is evenly dispersed. It can be stored for up to 12 months at -5℃ to 25℃ and up to 9 months at 45℃.

2. The method for preparing water-soluble capsicum oleoresin according to claim 1, characterized in that: The prepared solution in step (1) is mixed with Tween 80 at a mass ratio of 1:1-1.

5.

3. The method for preparing water-soluble capsicum oleoresin according to claim 1, characterized in that: In step (1), dilution is carried out at a temperature of 40℃-50℃.

4. A water-soluble chili oil resin, characterized in that: The water-soluble chili oil resin is a water-soluble chili oil resin prepared according to the preparation method according to any one of claims 1-3.

5. The application of the water-soluble capsicum oleoresin according to claim 4 in an aqueous food system.

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