A capsicum oleoresin, its preparation and use

Abstract

The present application relates to the technical field of food processing, and discloses a kind of capsicum oleoresin and its preparation method and application.The present application method includes: (1) raw material capsicum oleoresin is mixed with mixed solvent;Mixed solvent includes acetone and n-hexane;(2) mixed with lye to carry out saponification reaction, obtain soap foot;(3) above the same mixed solvent is used as extractant, and the impurities of soap foot are removed by back extraction;(4) after back extraction, extract liquid is mixed with CaCl2, filtration and concentration are obtained to obtain concentrate I;(5) mixed with low carbon alcohol, extraction is obtained to alcohol layer, and concentrated to no solvent, and obtain concentrate II;(6) mixed with ethyl acetate, extraction is obtained to ethyl acetate layer;(7) after mixing with brine and standing separation, carry out concentration and remove taste.The preparation process of the present application can effectively handle the capsicum oleoresin produced by low hot degree pepper, the yield of hot degree is high, the product oil solubility is good, not muddy soup, process operation is simple, and large-scale industrial production can be realized.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a capsicum oleoresin, a preparation method and application thereof. BACKGROUND

[0002] Capsicum annuum L is originally from the tropical region of Central and Latin America. Capsicum oleoresin is a mixture of various components extracted and concentrated from capsicum. It mainly contains capsaicin, dihydrocapsaicin, nordihydrocapsaicin, phospholipids and fatty acids, etc. It is generally a dark red or dark brown liquid oil with a very pungent smell, a burning taste and is a commonly used food seasoning additive. Natural capsicum oleoresin has no harmful additives and is harmless to the human body, but excessive consumption will damage the intestinal mucosa, and it needs to be added and adjusted according to taste. Capsicum oleoresin can also be used to treat chronic pain, neuropathic and musculoskeletal pain of various diseases such as osteoarthritis, rheumatoid arthritis, diabetic neuropathy and post-herpes zoster neuralgia. Therefore, capsicum oleoresin has a wide range of applications in the fields of food and medicine.

[0003] Hot pot, a big feature of the catering industry, has become an important part of the public catering with the characteristics of simplicity, quickness, economy and nutrition. With the change of operating places and customer groups, the corresponding raw materials, cookware and tastes are also changing. Especially the rapid development of spicy red oil hot pot has accelerated the pace of industrialized production of hot pot materials. Capsicum oleoresin and edible essence, as a "part" of spicy red oil hot pot materials, have greatly increased the annual demand. However, a problem that follows is that some manufacturers have feedback that capsicum oleoresin can cause "hot pot soup". According to the common explanation of the phenomenon of hot pot soup, hot pot soup generally refers to the phenomenon that the oil and water produced during the process of cooking hot pot are mixed, causing the formation of a clear emulsion layer between the oil layer and the water layer until the whole emulsion. It affects the color of the hot pot soup and the consumer's perception.

[0004] At present, the methods for solving this problem in the prior art are: performing three-stage molecular distillation on the capsicum oleoresin to be refined, and mixing the secondary and tertiary light phases to make the capsicum oleoresin less likely to cause oil-water emulsification. However, this method has high cost and is not conducive to industrial production. Therefore, it is urgent to develop a new technology for producing capsicum oleoresin suitable for hot pot materials, which is not muddy and has good oil solubility. SUMMARY

[0005] One of the purposes of the present application is to provide a capsicum oleoresin with good oil solubility and not easy to cause muddy soup when mixed with water and heated, and a preparation method thereof.

[0006] In order to achieve this purpose, the technical scheme of the present application is as follows:

[0007] The application provides a method for preparing a capsicum oleoresin, comprising:

[0008] (1) mixing raw material capsicum oleoresin with a mixed solvent to obtain a mixture; the mixed solvent comprises acetone and n-hexane, and the volume ratio of the acetone to the n-hexane is (3-6.5):1;

[0009] (2) after the mixture is mixed with lye to perform a saponification reaction, filtration is performed to obtain filtrate and soap foot;

[0010] (3) the soap foot is back-extracted with the mixed solvent as an extractant until the extracted liquid is colorless, and the back-extracted extracted liquid is obtained;

[0011] (4) the back-extracted extracted liquid obtained in step (3) is mixed with CaCl2, and after filtration, the mixture is concentrated to be solvent-free, and a concentrate I is obtained;

[0012] (5) the concentrate I is mixed with a low-carbon alcohol, extracted, and after the alcohol layer is concentrated to be solvent-free, a concentrate II is obtained;

[0013] (6) the concentrate II is mixed with ethyl acetate, and extracted to obtain an ethyl acetate layer;

[0014] (7) after the ethyl acetate layer is mixed with brine and separated, an ethyl acetate layer treated with brine is obtained, and the ethyl acetate layer treated with brine is concentrated and deodorized to obtain a capsicum oleoresin.

[0015] The aroma of hot pot condiments is often obtained by frying spices or adding edible essences. However, the cost of spices and edible essences is high, so the application aims to reduce the cost of customers and promote the development of special flavor hot pot condiments by developing a capsicum oleoresin specially suitable for bringing flavor to hot pot products.

[0016] The application research finds that the conventional capsicum oleoresin is prepared by adding an emulsifier and edible oil to high-pungency capsicum oleoresin, and the purpose is mainly to ensure the oil solubility and capsaicin crystals not to be precipitated in the case that the pungency of the product is adjusted as needed. However, the macromolecular substances containing hydroxyl groups in the capsicum oleoresin, such as sugar esters and phospholipids, will cause the emulsification phenomenon of the oil layer and the water layer during the cooking of the hot pot condiments, resulting in a muddy hot pot soup.

[0017] In order to improve product quality, the raw material capsicum oleoresin is subjected to specific processing and purification procedures, the target pungent substance (capsaicin) and oil-soluble components in the raw material are completely dissolved in a mixed solvent of acetone and n-hexane, the fatty acid ester components with good oil solubility in the system are protected from being destroyed by saponification conditions, then the mixed system is subjected to saponification to remove part of impurities, and the pungent and other target components in the saponified residue are further extracted with the same mixed solvent, then CaCl2 is added to the extracted solution to further remove water and impurities (CaCl2 can fully remove water in the system, and the calcium salt particles formed with impurities can be removed by filtration), then the pungent and other target components in the raw material are fully extracted with low-carbon alcohol and ethyl acetate in turn, finally, the water-soluble impurities are further removed by the action of ethyl acetate extraction layer and brine, and the capsicum oleoresin with good oil solubility, which does not need to add emulsifiers when adjusting the pungency with oil, is obtained. The capsicum oleoresin prepared by the method has high pungency yield, and can be applied to raw material capsicum oleoresin (which can be commercially available, or prepared by conventional methods in the art) with different pungency, even for raw material capsicum oleoresin with high impurity content and low pungency, the method can also effectively purify and prepare the product, which has high oil solubility and does not become muddy when mixed with water and heated, is conducive to reducing the cost of raw materials, and is suitable for industrial production.

[0018] In the method, the pungency of the raw material capsicum oleoresin is 0.5-5%, preferably 0.5-1.5%, which is conducive to reducing the cost of raw materials for production.

[0019] In step (1) of the method, the mass / volume ratio of the raw material capsicum oleoresin to the mixed solvent is 1:(2.5-3) g / mL.

[0020] The specific mixed solvent composition can ensure that the pungency yield and oil solubility of the product are considered.

[0021] In step (2) of the method, the saponification reaction conditions are as follows: saponification temperature 20-40℃, time 5-8h; in the saponification reaction, the mass ratio of the raw material capsicum oleoresin in the mixture to the alkali in the alkali water is 100:(1-15), preferably 100:(1.25-13); the alkali water is an aqueous solution of sodium hydroxide or an aqueous solution of potassium hydroxide, preferably, the concentration of the alkali water is 25%-40%, more preferably 30%-40%, which can improve the processing efficiency and reduce waste in the processing process.

[0022] The saponification reaction process conditions are mild, and can effectively remove macromolecular substances that can cause hot pot muddy soup.

[0023] In step (3) of the method, the volume mass ratio of the mixed solvent to the soapstock during back extraction is 1:(3-5) mL / g;

[0024] And / or, the mass ratio of CaCl2 added in step (4) to the mass of water in the alkali solution used in step (2) is (1-5):1.

[0025] And / or, in step (4), the concentration conditions for obtaining the concentrate I are a temperature of 55-65℃ and a vacuum degree of -0.07 to -0.09 MPa.

[0026] In step (5) of the method, the extraction temperature is 20-40℃.

[0027] And / or, in step (5), the low-carbon alcohol is methanol, ethanol or isopropanol, preferably ethanol.

[0028] And / or, the mass volume ratio of the concentrate I to the low-carbon alcohol is 1:(2-4) g / mL, and the concentration of the low-carbon alcohol is 70-80°.

[0029] And / or, in step (5), the concentration conditions for obtaining the concentrate II are a temperature of 55-65℃ and a vacuum degree of -0.07 to -0.09 MPa.

[0030] And / or, in step (6), the mass volume ratio of the concentrate II to ethyl acetate is 1:(3-5) g / mL, and the extraction temperature is 40-50℃.

[0031] In step (7) of the method, the mass ratio of the concentrate II to salt in the salt water is 1:(0.014-0.2), and the salt water is an aqueous solution of sodium chloride, preferably with a concentration of 2-5%.

[0032] And / or, in step (7), the concentration conditions for obtaining the de-flavored concentrate are a temperature of 65-75℃ and a vacuum degree of -0.08 to -0.1 MPa.

[0033] The present application also provides a capsicum oleoresin prepared by the above method.

[0034] The capsicum oleoresin of the present application can be mixed with vegetable oil to obtain products with different capsaicin content according to needs. The vegetable oil can be commonly used oil such as soybean oil, which is not limited by the present application.

[0035] The present application further provides an application of the above method or capsicum oleoresin in the preparation of hot pot condiments, preferably, when preparing hot pot condiments, the method further comprises a step of adjusting the spiciness of the capsicum oleoresin.

[0036] The pepper oleoresin of the present application is added to the hot pot base during cooking, and the oil layer and water layer are transparent, and the soup is not turbid after long cooking, and the haze values of the oil layer and water layer are not higher than 20, preferably not higher than 15.

[0037] The present application further provides a hot pot base comprising the above-mentioned pepper oleoresin.

[0038] The present application has at least the following beneficial effects:

[0039] The pepper oleoresin prepared by the present application retains the original fatty acid ester substances while removing impurities, significantly improves the pungency of the raw materials, and exhibits good oil solubility. Without adding emulsifiers, the pepper oleoresin of various pungencies can be obtained by mixing with oil, which is uniform, stable and free of capsaicin precipitation. The present application can also reduce the oil-water emulsification of the pepper oleoresin, maintain the transparency of the oil layer and water layer during cooking, and solve the problem of turbid soup caused by the pepper oleoresin.

[0040] The pepper oleoresin provided by the present application can effectively process the pepper oleoresin produced by low-pungency peppers, and the process is simple and can realize large-scale industrial production. DETAILED DESCRIPTION

[0041] The preferred embodiments of the present application will be described in detail below with reference to the examples. It should be understood that the following examples are given only for the purpose of illustration and are not intended to limit the scope of the present application. Those skilled in the art can make various modifications and substitutions to the present application without departing from the spirit and principles of the present application.

[0042] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, etc. used in the following examples can be obtained commercially or prepared according to conventional methods in the art unless otherwise specified.

[0043] In the present application, the detection method of pungency is described in GB / T 21266-2007 "Determination of capsaicinoids in peppers and pepper products and expression of pungency".

[0044] The detection method of the haze value of the oil layer and the haze value of the water layer is as follows: take the oil layer or the water layer into a colorimetric cell, and determine it by color difference instrument method. The color difference instrument is a color spectrum CS-820N.

[0045] In the present application, the preparation method of the pepper oleoresin produced by low-pungency peppers is as follows:

[0046] Xinjiang Capsicum frutescens L. as raw material, with different proportions of acetone: hexane as extraction solvent to extract to obtain different degree of products, wherein, the ratio of material to liquid is 1:4, 5 ℃ extraction, 60 ℃, -0.09Mpa under the condition of concentrated to obtain low degree of pepper oleoresin.

[0047] Specifically, the pepper oleoresin with 0.51% degree of spiciness can be obtained after extraction with acetone: hexane in a volume ratio of 9:1; the pepper oleoresin with 1.02% degree of spiciness can be obtained after extraction with acetone: hexane in a volume ratio of 6:1; the pepper oleoresin with 1.52% degree of spiciness can be obtained after extraction with acetone: hexane in a volume ratio of 4.5:1; and the pepper oleoresin with 4.98% degree of spiciness can be obtained after extraction with acetone: hexane in a volume ratio of 3:1.

[0048] In the present application, the alkali water refers to a sodium hydroxide aqueous solution, and the salt water refers to a sodium chloride aqueous solution.

[0049] Example 1

[0050] The present embodiment relates to a kind of pepper oleoresin, its preparation steps are as follows:

[0051] (1) 100g pepper oleoresin (1.02% degree of spiciness) is completely dissolved in 240mL acetone and 40mL hexane mixed solvent, to obtain mixture;

[0052] (2) 24g 40% concentration alkali water is added to the mixture, saponification is carried out at 40 ℃ for 8h, and filtrate and soap foot are obtained after filtration. The same mixed solvent is used for back extraction of soap foot to extract liquid colorless, and the extract liquid after each back extraction is combined. When back extraction, the volume ratio of the mixed solvent to soap foot is 1:5mL / g. Then 72g anhydrous CaCl2 is added to the extract liquid after back extraction, and water and impurities in the system are removed, and the concentrate I is obtained after filtration and concentration at 65 ℃, -0.09Mpa.

[0053] (3) 60mL 80° ethanol is added to 15g concentrate I, and stirred uniformly at 40 ℃, and separated after standing. The ethanol layer is concentrated to no solvent at 65 ℃, -0.09Mpa, to obtain concentrate II. 60mL ethyl acetate is added to 12g concentrate II, and stirred uniformly at 50 ℃, and separated after standing to obtain ethyl acetate layer.

[0054] (4) 48g 5% concentration salt water is added to the ethyl acetate layer, and stirred uniformly and separated after standing. After the ethyl acetate layer treated by salt water is concentrated and de-flavored at 75 ℃, -0.1Mpa, 9.14g pepper oleoresin (degree of spiciness 10.62%, degree of spiciness yield 95.16%) is obtained.

[0055] (5) Adjusting the pungency of the capsicum oleoresin: the capsicum oleoresin obtained in step (4) is mixed with an appropriate amount of soybean oil to obtain a 10% pungency capsicum oleoresin;

[0056] (6) The capsicum oleoresin obtained in step (5) is stored at 0-10°C for 7 days, and centrifuged at a speed of 4000 r / min for 10 minutes. No obvious stratification or crystal precipitation is found. The pungency of the upper layer (the uppermost layer of the centrifuge tube is sampled) is 9.97%, and the pungency of the lower layer (the bottom of the centrifuge tube is sampled) is 10.08%.

[0057] (7) 0.5 g of the capsicum oleoresin obtained in step (5) and 50 g of soybean oil are weighed and mixed uniformly (good solubility is found, and easy to dissolve). Then 150 g of water is added to obtain an oil-water mixture. The oil-water mixture is boiled to boiling by an electromagnetic oven at 2100 w, and then boiled for 20 minutes at 1000 w (water is continuously added). After the fire is turned off and the system is static for 20 minutes, it is observed that the oil layer and the water layer are both transparent, the haze value of the oil layer is 10.5, and the haze value of the water layer is 12.0.

[0058] Example 2

[0059] This example relates to a capsicum oleoresin, and the preparation steps are as follows:

[0060] (1) 100 g of capsicum oleoresin (0.51% pungency) is completely dissolved in a mixed solvent of 225 mL of acetone and 75 mL of n-hexane to obtain a mixture;

[0061] (2) 5 g of 25% alkali water is added to the mixture, and saponification is carried out at 20°C for 5 h. After filtration, a filtrate and a soap foot are obtained. The soap foot is back-extracted with the same mixed solvent as above until the extraction liquid is colorless, and the extraction liquids after each back-extraction are combined. During back-extraction, the volume-to-mass ratio of the mixed solvent to the soap foot is 1:3 mL / g. Then 5 g of anhydrous CaCl2 is added to the back-extracted extraction liquid to remove water and impurities in the system. After filtration, the extraction liquid is concentrated at 55°C and -0.07 Mpa without recovery of the solvent to obtain a concentrate I;

[0062] (3) 28 mL of 70° ethanol is added to 14 g of the concentrate I, and stirred uniformly at 20°C. After static stratification, the ethanol layer is concentrated at 55°C and -0.07 Mpa without solvent to obtain a concentrate II. 39 mL of ethyl acetate is added to 13 g of the concentrate II, and stirred uniformly at 40°C. After static separation, an ethyl acetate layer is obtained;

[0063] (4) Add 32.5g of 2% salt water to the ethyl acetate layer, stir evenly, separate after standing, and then concentrate the ethyl acetate layer treated with salt water at 65°C and -0.08Mpa to remove the odor, to obtain 4.51g of capsicum oleoresin (pungency 10.38%, pungency yield 91.79%);

[0064] (5) Adjust the pungency of the capsicum oleoresin: mix the capsicum oleoresin obtained in step (4) with an appropriate amount of soybean oil to obtain capsicum oleoresin with a pungency of 10%;

[0065] (6) Store the capsicum oleoresin obtained in step (5) at 0-10°C for 7 days, and centrifuge at 4000r / min for 10 minutes. No obvious stratification or crystal precipitation is found. The upper layer has a pungency of 9.96%, and the lower layer has a unit pungency of 10.04%.

[0066] (7) Take 0.5g of the capsicum oleoresin obtained in step (5) and 50g of soybean oil, mix evenly (good solubility is found), and then add 150g of water to obtain an oil-water mixture. Boil the mixture to boiling with an electromagnetic oven at 2100w, and then adjust to 1000w to continue boiling for 20 minutes (water is continuously added). After the fire is turned off and the mixture is left still for 20 minutes, the oil layer and the water layer are both transparent. The oil layer has a haze value of 12.0, and the water layer has a haze value of 14.5.

[0067] Example 3

[0068] This example relates to a capsicum oleoresin, the preparation steps of which are as follows:

[0069] (1) Dissolve 100g of capsicum oleoresin (4.98% pungency) completely in a mixed solvent of 260mL of acetone and 40mL of n-hexane to obtain a mixture;

[0070] (2) Add 20g of 32% alkali water to the mixture, and saponify at 30°C for 8h. After filtration, a filtrate and a soapstock are obtained. The soapstock is back-extracted with the above-mentioned mixed solvent until the extracted liquid is colorless, and the extracted liquids after each back-extraction are combined. During back-extraction, the volume-to-mass ratio of the mixed solvent to the soapstock is 1:3mL / g. Then, 30g of anhydrous CaCl2 is added to the extracted liquid after back-extraction to remove water and impurities in the system. After filtration, the concentrated product I is obtained by concentrating at 60°C and -0.08Mpa until no recovery solvent is left.

[0071] (3) Add 45mL of 80° ethanol to 15g of the concentrated product I, stir evenly at 30°C, and separate after standing. The ethanol layer is concentrated at 60°C and -0.08Mpa until no solvent is left to obtain the concentrated product II. Add 60mL of ethyl acetate to 14g of the concentrated product II, stir evenly at 45°C, and separate to obtain an ethyl acetate layer;

[0072] (4) Add 5g of 5% salt water to the ethyl acetate layer, stir evenly, separate after standing, and then concentrate the ethyl acetate layer treated with salt water at 70°C and -0.09Mpa to remove the odor, to obtain 21.39g of capsicum oleoresin (pungency 22.64%, pungency yield 97.24%);

[0073] (5) Adjust the pungency of the capsicum oleoresin: mix the capsicum oleoresin obtained in step (4) with an appropriate amount of soybean oil to obtain capsicum oleoresin with a pungency of 10%;

[0074] (6) Store the capsicum oleoresin obtained in step (5) at 0-10°C for 7 days, and centrifuge at 4000r / min for 10 minutes. No obvious stratification or crystal precipitation is found. The upper layer has a pungency of 9.96%, and the lower layer has a unit pungency of 10.09%.

[0075] (7) Take 0.5g of the capsicum oleoresin obtained in step (5) and 50g of soybean oil, mix evenly (good solubility is found), and then add 150g of water to obtain an oil-water mixture. Boil the mixture to boiling with an electromagnetic oven at 2100w, then adjust to 1000w and continue to boil for 20 minutes (water is continuously added), stop heating, and let it stand for 20 minutes. The oil layer and the water layer are both transparent, the oil layer has a haze value of 8.5, and the water layer has a haze value of 13.0.

[0076] Example 4

[0077] This example relates to a capsicum oleoresin, the preparation steps of which are as follows:

[0078] (1) Dissolve 100g of capsicum oleoresin (1.52% pungency) completely in a mixed solvent of 240mL of acetone and 60mL of n-hexane to obtain a mixture;

[0079] (2) Add 40g of 32% alkali water to the mixture, and saponify at 40°C for 8h. After filtration, a filtrate and a soapstock are obtained. The soapstock is back-extracted with the above-mentioned mixed solvent until the extracted liquid is colorless, and the extracted liquids after each back-extraction are combined. During back-extraction, the volume ratio of the mixed solvent to the soapstock is 1:4mL / g. Then, 50g of anhydrous CaCl2 is added to the extracted liquid after back-extraction to remove water and impurities in the system. After filtration, the concentrated product I is obtained by concentrating at 60°C and -0.08Mpa until no recovery solvent is left.

[0080] (3) Add 45mL of 78° ethanol to 14.5g of the concentrated product I, stir evenly at 40°C, and separate after standing. The ethanol layer is concentrated at 65°C and -0.08Mpa until no solvent is left to obtain the concentrated product II. Add 60mL of ethyl acetate to 14g of the concentrated product II, stir evenly at 45°C, and separate to obtain the ethyl acetate layer.

[0081] (4) Add 5g of 4% brine to the ethyl acetate layer, stir well, separate after standing, and then concentrate the ethyl acetate layer treated with brine at 70°C and -0.09Mpa to remove the flavor, thereby obtaining 10.22g of capsicum oleoresin (pungency 14.41%, pungency yield 96.89%);

[0082] (5) Adjust the pungency of the capsicum oleoresin: mix the capsicum oleoresin obtained in step (4) with an appropriate amount of soybean oil to obtain capsicum oleoresin with a pungency of 10%.

[0083] (6) Store the capsicum oleoresin obtained in step (5) at 0-10°C for 7 days, and then centrifuge at a speed of 4000r / min for 10 minutes. No obvious stratification or crystal precipitation is observed. The pungency of the upper layer is 9.95%, and the pungency of the lower layer is 10.10%.

[0084] (7) Take 0.5g of the capsicum oleoresin obtained in step (5) and 50g of soybean oil, mix well (good solubility), and then add 150g of water to obtain an oil-water mixture. Boil the mixture on an electromagnetic stove at 2100w until boiling, and then adjust the power to 1000w and continue boiling for 20 minutes (continuously add water). After the fire is turned off and the mixture is left still for 20 minutes, the oil layer and the water layer are both transparent, the haze value of the oil layer is 11.0, and the haze value of the water layer is 12.5.

[0085] Example 5

[0086] This example provides a kind of capsicum oleoresin, its preparation method is basically same with example 1, only difference is that isopropanol is used instead of ethanol.

[0087] After the completion of the final step (4), 9.08g of capsicum oleoresin is obtained (pungency 10.41%, pungency yield 94.52%). After the capsicum oleoresin is mixed with an appropriate amount of soybean oil to prepare 10% capsicum oleoresin, the mixture is detected according to the methods described in steps (6) and (7) of example 1. Finally, no obvious stratification or crystal precipitation is observed after storage and centrifugation. The pungency of the upper layer is 9.99%, and the pungency of the lower layer is 10.14%. In the soup experiment, the oil layer and the water layer are both transparent, the haze value of the oil layer is 10.2, and the haze value of the water layer is 13.7.

[0088] Comparative Example 1

[0089] This comparative example relates to a kind of capsicum oleoresin, its preparation steps are basically same with example 1, only difference is that the mixed solvent used is composed of 140mL of acetone and 140mL of n-hexane.

[0090] After the completion of the final step (4), 8.51g of capsicum oleoresin is obtained (pungency 7.62%, pungency yield 63.57%). Both the pungency and the yield are low.

[0091] Comparative Example 2

[0092] This comparative example relates to a capsicum oleoresin, the preparation steps of which are substantially the same as in Example 4, except that in step (2), the amount of added alkaline water is 15 g and the amount of added anhydrous CaCl2 is 25 g. After completion of the final step (4), 20.21 g of capsicum oleoresin is obtained (pungency 6.78%, pungency yield 90.14%), with lower unit pungency. The capsicum oleoresin is subjected to the broth test according to the method of Example 4, and it is observed that both the oil layer and the water layer are turbid, with a broth phenomenon.

[0093] Comparative Example 3

[0094] This comparative example relates to a capsicum oleoresin, the preparation steps of which are substantially the same as in Example 4, except that the mixed solvent used consists of 265 mL of acetone and 35 mL of n-hexane.

[0095] After completion of the final step (4), 13.87 g of capsicum oleoresin is obtained (pungency 9.84%, pungency yield 89.79%).

[0096] The capsicum oleoresin obtained in step (4) is stored at 0-10°C for 7 days, and centrifuged at a speed of 4000 r / min for 10 minutes, and it is found that there is obvious layering, with crystals precipitating out.

[0097] Comparative Example 4

[0098] This comparative example provides a capsicum oleoresin, the preparation steps of which are substantially the same as in Example 1, except that ethyl acetate is used instead of acetone in the mixed solvent.

[0099] After completion of the final step (4), 8.83 g of capsicum oleoresin is obtained (pungency 8.85%, pungency yield 76.61%). Both the pungency and the yield are low.

[0100] Comparative Example 5

[0101] This comparative example provides a capsicum oleoresin, the preparation steps of which are substantially the same as in Example 1, except that after obtaining concentrate I in step (2), 12 g of concentrate I is directly mixed with 60 mL of ethyl acetate, stirred uniformly at 50°C, and then separated to obtain an ethyl acetate layer, after which step (4) is performed, to obtain 12.71 g of capsicum oleoresin (pungency 6.52%, pungency yield 81.24%). Both the pungency and the yield are low.

[0102] While the application has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various modifications or changes can be made therein without departing from the spirit and scope thereof. Accordingly, it is intended that all such modifications and changes be included within the scope of the application as claimed.

Claims

1. A method of preparing capsicum oleoresin, characterized by, The method comprises the following steps: (1) mixing raw capsicum oleoresin with mixed solvent to obtain a mixture; the mixed solvent comprises acetone and n-hexane, and the volume ratio of the acetone to the n-hexane is (3-6.5):1; (2) after the mixture is mixed with lye to perform saponification reaction, filtration is performed to obtain filtrate and soapstock; in the saponification reaction, the mass ratio of the raw capsicum oleoresin in the mixture to alkali in the lye is 100:(1-15); the lye is an aqueous solution of sodium hydroxide or an aqueous solution of potassium hydroxide, and the concentration of the lye is 25%-40%; (3) the mixed solvent is used as an extractant to perform back extraction on the soapstock until the extracted liquid is colorless, and the extracted liquid after back extraction is obtained; (4) the extracted liquid after back extraction obtained in step (3) is mixed with CaCl2, filtration is performed, and then concentration is performed to obtain a concentrate I; In step (4), the mass ratio of CaCl2 added to the mass of water in the lye used in step (2) is (1-5):1; (5) the concentrate I is mixed with a low-carbon alcohol, extraction is performed, and then the alcohol layer is concentrated to obtain a concentrate II; (6) the concentrate II is mixed with ethyl acetate, and extraction is performed to obtain an ethyl acetate layer; (7) after the ethyl acetate layer is mixed with brine and then separated, an ethyl acetate layer treated by brine is obtained, and the ethyl acetate layer treated by brine is concentrated to remove the flavor to obtain capsicum oleoresin.

2. The method of claim 1, wherein, The pungency of the raw capsicum oleoresin is 0.5-5%.

3. The method according to claim 1 or 2, characterized in that, In step (1), the mass-volume ratio of the raw capsicum oleoresin to the mixed solvent is 1:(2.5-3) g / mL.

4. The method according to claim 1 or 2, characterized in that, In step (2), the saponification reaction is performed at a temperature of 20-40 ℃ for 5-8 h; in the saponification reaction, the mass ratio of the raw capsicum oleoresin in the mixture to alkali in the lye is 100:(1.25-13); and the concentration of the lye is 30%-40%.

5. The method of claim 3, wherein, In step (2), the saponification reaction is performed at a temperature of 20-40 ℃ for 5-8 h; in the saponification reaction, the mass ratio of the raw capsicum oleoresin in the mixture to alkali in the lye is 100:(1.25-13); and the concentration of the lye is 30%-40%.

6. The method according to any one of claims 1, 2, 5, characterized in that, In step (3), the volume-mass ratio of the mixed solvent to the soapstock is 1:(3-5) mL / g during back extraction; In step (4), the concentration conditions for obtaining the concentrate I are a temperature of 55-65 ℃ and a vacuum degree of-0.07~-0.09 Mpa.

7. The method of claim 3, wherein, In step (3), the volume-mass ratio of the mixed solvent to the soapstock is 1:(3-5) mL / g during back extraction; In step (4), the concentration conditions for obtaining the concentrate I are a temperature of 55-65 ℃ and a vacuum degree of-0.07~-0.09 Mpa.

8. The method of claim 4, wherein, In step (3), the volume-mass ratio of the mixed solvent to the soapstock is 1:(3-5) mL / g during back extraction; In step (4), the concentration conditions for obtaining the concentrate I are a temperature of 55-65 ℃ and a vacuum degree of-0.07~-0.09 Mpa.

9. The method of any one of claims 1, 2, 5, 7-8, wherein, The temperature of extraction in step (5) is 20-40℃; And / or, in step (5), the low-carbon alcohol is methanol, ethanol or isopropanol; And / or, in step (5), the mass-volume ratio of the concentrate I to the low-carbon alcohol is 1:(2-4) g / mL, and the concentration of the low-carbon alcohol is 70-80°; And / or, in step (5), the concentration conditions for obtaining the concentrate II are temperature 55-65℃ and vacuum degree -0.07~ -0.09Mpa; And / or, in step (6), the mass-volume ratio of the concentrate II to ethyl acetate is 1:(3-5) g / mL, and the temperature of extraction is 40-50℃.

10. The method of claim 3, wherein, The temperature of extraction in step (5) is 20-40℃; And / or, in step (5), the low-carbon alcohol is methanol, ethanol or isopropanol; And / or, in step (5), the mass-volume ratio of the concentrate I to the low-carbon alcohol is 1:(2-4) g / mL, and the concentration of the low-carbon alcohol is 70-80°; And / or, in step (5), the concentration conditions for obtaining the concentrate II are temperature 55-65℃ and vacuum degree -0.07~ -0.09Mpa; And / or, in step (6), the mass-volume ratio of the concentrate II to ethyl acetate is 1:(3-5) g / mL, and the temperature of extraction is 40-50℃.

11. The method of claim 4, wherein, The temperature of extraction in step (5) is 20-40℃; And / or, in step (5), the low-carbon alcohol is methanol, ethanol or isopropanol; And / or, in step (5), the mass-volume ratio of the concentrate I to the low-carbon alcohol is 1:(2-4) g / mL, and the concentration of the low-carbon alcohol is 70-80°; And / or, in step (5), the concentration conditions for obtaining the concentrate II are temperature 55-65℃ and vacuum degree -0.07~ -0.09Mpa; And / or, in step (6), the mass-volume ratio of the concentrate II to ethyl acetate is 1:(3-5) g / mL, and the temperature of extraction is 40-50℃.

12. The method of claim 6, wherein, The temperature of extraction in step (5) is 20-40℃; And / or, in step (5), the low-carbon alcohol is methanol, ethanol or isopropanol; And / or, in step (5), the mass-volume ratio of the concentrate I to the low-carbon alcohol is 1:(2-4) g / mL, and the concentration of the low-carbon alcohol is 70-80°; And / or, in step (5), the concentration conditions for obtaining the concentrate II are temperature 55-65℃ and vacuum degree -0.07~ -0.09Mpa; And / or, in step (6), the mass-volume ratio of the concentrate II to ethyl acetate is 1:(3-5) g / mL, and the temperature of extraction is 40-50℃.

13. The method of any one of claims 1, 2, 5, 7-8, 10-12, wherein, The temperature of extraction in step (5) is 20-40℃; And / or, in step (5), the low-carbon alcohol is methanol, ethanol or isopropanol; 14. The method of claim 3, wherein, And / or, in step (5), the mass-volume ratio of the concentrate I to the low-carbon alcohol is 1:(2-4) g / mL, and the concentration of the low-carbon alcohol is 70-80°; And / or, in step (5), the concentration conditions for obtaining the concentrate II are temperature 55-65℃ and vacuum degree -0.07~ -0.09Mpa; And / or, in step (6), the mass-volume ratio of the concentrate II to ethyl acetate is 1:(3-5) g / mL, and the temperature of extraction is 40-50℃. In step (7), the mass ratio of the concentrate II to salt in the salt water is 1:(0.014-0.2), and the salt water is an aqueous solution of sodium chloride; And / or, in step (7), the concentration conditions for removing the flavor are temperature 65-75℃ and vacuum degree -0.08~ -0.1MPa. In step (7), the mass ratio of the concentrate II to salt in the salt water is 1:(0.014-0.2), and the salt water is an aqueous solution of sodium chloride; And / or, in step (7), the concentration and de-flavoring condition is at a temperature of 65-75℃ and a vacuum degree of -0.08~ -0.1MPa.

15. The method of claim 4, wherein, In step (7), the mass ratio of the concentrate II to the salt in the salt water is 1:(0.014-0.2), and the salt water is an aqueous solution of sodium chloride. And / or, in step (7), the concentration and de-flavoring condition is at a temperature of 65-75℃ and a vacuum degree of -0.08~ -0.1MPa.

16. The method of claim 6, wherein, In step (7), the mass ratio of the concentrate II to the salt in the salt water is 1:(0.014-0.2), and the salt water is an aqueous solution of sodium chloride. And / or, in step (7), the concentration and de-flavoring condition is at a temperature of 65-75℃ and a vacuum degree of -0.08~ -0.1MPa.

17. The method of claim 9, wherein, In step (7), the mass ratio of the concentrate II to the salt in the salt water is 1:(0.014-0.2), and the salt water is an aqueous solution of sodium chloride. And / or, in step (7), the concentration and de-flavoring condition is at a temperature of 65-75℃ and a vacuum degree of -0.08~ -0.1MPa.

18. The method of claim 13, wherein, The concentration of the aqueous solution of sodium chloride is 2-5%.

19. The method according to any one of claims 14-17, characterized by, The concentration of the aqueous solution of sodium chloride is 2-5%.

20. A capsicum oleoresin characterized in that, Prepared by the method of any one of claims 1-19.

21. Use of the method of any one of claims 1-19 or the paprika oleoresin of claim 20 in the preparation of a hot pot base.

22. The use according to claim 21, characterized in that, In the preparation of a hot pot base, further comprising a step of adjusting the spiciness of the paprika oleoresin.

23. A hot pot base, characterized by, The paprika oleoresin of claim 20.