A high yield spice extraction process

Abstract

The application relates to the technical field of food processing. The application discloses a high-yield spice extraction process. The extraction process comprises the following steps: subjecting spices to hydrogen peroxide soaking, filtering, alkali water soaking, filtering, clean water soaking, air-drying, placing in an oven, baking, taking out, cooling, crushing and obtaining spice powder; performing flash evaporation treatment; adding ethanol for soaking, adding water for soaking, filtering and obtaining an extraction liquid; adding lignin and montmorillonite into the extraction liquid, stirring and mixing, standing, centrifuging and taking supernatant A; adding lysine-glycine dipeptide modified chitosan and 3-mercapto propyl silica gel, stirring and mixing, standing, centrifuging and taking supernatant B; and spray drying to obtain a powdery product. The application further discloses a high-yield spice prepared by using the above extraction process. The spice extraction process has low pesticide residue, heavy metal and mold residue and high yield.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a high-yield spice extraction process. BACKGROUND

[0002] Spices refer to a class of natural plant seasonings with typical flavors such as aroma and pungency, which can mask fishy and rancid smells, impart special flavors to food, and also have the effects of inhibiting bacteria, preventing oxidation, and extending the shelf life of food. They are indispensable seasoning products in daily cooking and food processing. Spices not only have powder forms, but also have products in the form of essential oils or oleoresins, which have a wide range of applications and good development prospects.

[0003] In recent years, with the rapid development of China's economy and the improvement of people's living standards, food safety has attracted more and more attention. During the planting, harvesting, processing and storage of spices, environmental pollution that may exist, as well as some non-standard operations and management, will lead to the presence of harmful ingredients such as pesticide residues, heavy metals, and molds in spices. For example, some spices may use pesticides during planting, and if used improperly or in excess, pesticide residues will exceed the standard. In addition, some spices may contain heavy metals such as lead and mercury, which may come from environmental pollution such as soil, water and air. In addition, as a plant product, spices are easily contaminated by bacteria, molds and other microorganisms during growth, harvesting, storage and transportation. Especially mold contamination not only destroys the flavor of spices, but also produces mycotoxins such as aflatoxin, ochratoxin, and vomitoxin, which have strong carcinogenic and pathogenic properties. If there is too much residue in the product, it can easily cause serious harm to human health. The above harmful ingredients can harm human health and seriously affect the application of spices.

[0004] In the prior art, radiation technology is used to reduce mycotoxins, such as high-energy radiation ultraviolet rays, X-rays and gamma rays, to sterilize the spices. However, radiation technology may change the natural flavor of spices and may also damage the nutritional ingredients of food. The existing cleaning method also has limited effect on the removal of pesticide residues and heavy metals in spices.

[0005] Therefore, there is an urgent need to develop a spice extraction process with low pesticide residue, heavy metal and mold residue and high yield. SUMMARY

[0006] In order to solve at least one of the above technical problems, a spice extraction process with low pesticide residue, heavy metal and mold residue and high yield is developed, and the present application provides a high-yield spice extraction process.

[0007] In one aspect, the present application provides a high-yield spice extraction process, comprising the following steps:

[0008] S1, a process of hydrogen peroxide soaking-filtering-alkali water soaking-filtering-water soaking of the spice, repeated 2-3 times, and naturally air-drying;

[0009] S2, placing the air-dried spice into a preheated oven, baking at 150-200℃ for 10-30min, taking out, naturally cooling, and crushing to obtain a spice powder;

[0010] S3, flash treatment of the spice powder;

[0011] S4, adding ethanol to the flash-treated spice powder for 7-20h, adding water for 7-20h, filtering, and obtaining a leaching solution;

[0012] S5, adding lignin and montmorillonite to the leaching solution, stirring and mixing, standing, centrifuging, and taking supernatant A;

[0013] S6, adding lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel to the supernatant A, stirring and mixing, standing, centrifuging, and taking supernatant B;

[0014] S7, spray drying the supernatant B to obtain a powdery product.

[0015] By adopting the technical scheme, the spice extraction process can effectively remove harmful substances such as pesticide residues, heavy metals and molds, has good safety, has high yield of extracted spice powder, and can improve the quality of the product. The process flow is simple and convenient to operate.

[0016] The hydrogen peroxide soaking-filtering-alkali water soaking-filtering-water soaking process can remove harmful substances such as pesticide residues and heavy metals, and can soften the spice, laying a foundation for subsequent baking and crushing steps. The baking in the oven and the flash treatment can further remove harmful substances such as pesticide residues and heavy metals, and can promote the formation of flavor and color of the spice.

[0017] The lignin and montmorillonite can remove harmful substances such as pesticide residues, heavy metals and molds in the leaching solution. The lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel can further remove harmful substances such as pesticide residues, heavy metals and molds, ensuring the safety of the product. The harmful substances in the spice can be effectively adsorbed and removed, and the natural properties and nutritional ingredients of the product will not be damaged.

[0018] The nutritional ingredients and flavor of the spice are effectively retained. The powdery product has high purity and good safety.

[0019] Optionally, in the step S1, the spice is at least one of cumin, coriander, and momordica grosvenori.

[0020] By adopting the technical scheme, the spice has unique fragrance and taste, and can be used in various cooking and food processing, having wide application prospect.

[0021] Optionally, in the step S1, the spice is cumin, coriander, and momordica grosvenori in a weight ratio of 1:1:1.

[0022] Optionally, in the step S1, the alkali water is a solution prepared by food-grade alkali; and the alkali is at least one of sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, and sodium silicate.

[0023] By adopting the technical scheme, the food-grade alkali has high purity and low impurity, and can effectively remove harmful substances such as pesticide residues and heavy metals, without damaging the spice.

[0024] Optionally, in the step S2, the average particle size of the spice powder is 100-230 mesh.

[0025] By adopting the technical scheme, the average particle size of the spice powder can be uniform and stable.

[0026] Optionally, in the step S2, the average particle size of the spice powder is 140 mesh.

[0027] Optionally, in the step S3, the flash treatment is performed by: putting the spice powder into a sealed pressure tank, introducing water vapor at 90-150°C, keeping the vapor pressure in the sealed pressure tank at 0.1-0.6 MPa for 30-120 s, and instantaneously releasing pressure to a vacuum state of 3-8 KPa.

[0028] By adopting the technical scheme, the flash treatment can ensure that the spice powder is fully treated, remove excess water and harmful substances, and will not damage its natural properties and nutritional ingredients.

[0029] Optionally, in the step S4, the weight ratio of the spice powder to ethanol is 1:1-2, and the weight ratio of the spice powder to water is 1:5-10.

[0030] By adopting the technical scheme, the weight ratio of the spice powder to ethanol and water can ensure that the effective components are fully extracted, and avoid waste and cost increase caused by excessive use of ethanol and water.

[0031] Optionally, in the step S5, the concentration of the lignin in the leaching solution is 0.5-2 g / L, and the weight ratio of the lignin to the montmorillonite is 1-3:1.

[0032] By adopting the above technical solution, the lignin and the montmorillonite are added, which can effectively adsorb and remove pesticide residues and other harmful substances. The two are jointly added, which can balance and optimize the adsorption effect, and improve the purity of the leaching solution.

[0033] Optionally, in the step S5, the concentration of the lignin in the leaching solution is 1 g / L, and the weight ratio of the lignin to the montmorillonite is 2:1.

[0034] Optionally, in the step S5, the standing time is 2-4 h, and the centrifugal time is 15-20 min.

[0035] In the step S6, the standing time is 2-4 h, and the centrifugal time is 15-20 min.

[0036] By adopting the above technical solution, the standing time of the present application can make the harmful substances be fully adsorbed, which can ensure the adsorption effect while avoiding the loss of product quality caused by too long time. The centrifugal time of the present application can ensure effective separation while avoiding poor treatment effect caused by too short time.

[0037] Optionally, in the step S6, the concentration of the lysine-glycine dipeptide modified chitosan in the leaching solution is 0.5-5 g / L, and the weight ratio of the lysine-glycine dipeptide modified chitosan to the 3-mercaptopropyl silica gel is 1-3:1.

[0038] By adopting the above technical solution, the present application adds lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel, which can effectively remove pesticide residues and other harmful substances. The two jointly act, which can further optimize the adsorption effect, improve the treatment efficiency, and improve the safety and quality of the product.

[0039] Optionally, in the step S6, the concentration of the lysine-glycine dipeptide modified chitosan in the leaching solution is 2.5 g / L, and the weight ratio of the lysine-glycine dipeptide modified chitosan to the 3-mercaptopropyl silica gel is 2:1.

[0040] Optionally, in the step S6, the lysine-glycine dipeptide modified chitosan is prepared from lysine-glycine dipeptide and chitosan at a weight ratio of 1:1-3.

[0041] By adopting the above technical solution, the specific ratio of lysine-glycine dipeptide and chitosan in the present application can optimize the performance of the modified product, so that it has good adsorption performance and biological activity.

[0042] Optionally, in the step S6, the preparation method of the lysine-glycine dipeptide modified chitosan is as follows: chitosan is dissolved in an acetic acid aqueous solution; potassium hydroxide solution is added; lysine-glycine dipeptide is added, and stirring is performed at 50-65℃ for 4-8h; filtration, washing, and drying are performed to obtain the lysine-glycine dipeptide modified chitosan.

[0043] In a second aspect, the present application provides a high-yield spice prepared by the high-yield spice extraction process.

[0044] By adopting the above technical solution, the spice prepared by the extraction process of the present application retains the original nutritional ingredients and flavor, and has low content of harmful substances such as pesticide residues, heavy metals, and mold, high yield, and excellent quality.

[0045] In summary, the present application has at least one of the following beneficial technical effects:

[0046] 1. The spice extraction process of the present application can effectively remove harmful substances such as pesticide residues, heavy metals, and mold, has good safety, has high yield of extracted spice powder, and can improve the quality of the product.

[0047] 2. The spice extraction process of the present application has a simple process flow and is easy to operate.

[0048] 3. The present application removes harmful substances such as pesticide residues, heavy metals, and mold in the leaching solution by adding lignin and montmorillonite. Lysine-glycine dipeptide modified chitosan and 3-mercapto propyl silica gel are added to further remove harmful substances such as pesticide residues, heavy metals, and mold, to ensure the safety of the product. It can effectively adsorb and remove harmful substances in the spice, while not damaging the natural properties and nutritional ingredients of the product.

[0049] 4. The spice prepared by the extraction process of the present application retains the original nutritional ingredients and flavor, has low content of harmful substances such as pesticide residues, heavy metals, and mold, has high yield, and has excellent quality. DETAILED DESCRIPTION

[0050] The present application will be further described in detail below in combination with examples.

[0051] The present application designs a high-yield spice extraction process, which includes the following steps:

[0052] S1, hydrogen peroxide soaking-filter-alkali soaking-filter-water soaking process is repeated 2-3 times, and natural air drying is performed;

[0053] S2, the dried spices are placed in a preheated oven and baked at 150-200°C for 10-30 min, then removed and naturally cooled, and then ground into a powder;

[0054] S3, the spice powder is subjected to flash treatment;

[0055] S4, the spice powder subjected to flash treatment is soaked in ethanol for 7-20 h, and then soaked in water for 7-20 h, filtered, and an extraction solution is obtained;

[0056] S5, lignin and montmorillonite are added to the extraction solution, stirred and mixed, allowed to stand, centrifuged, and the supernatant A is obtained;

[0057] S6, lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel are added to the supernatant A, stirred and mixed, allowed to stand, centrifuged, and the supernatant B is obtained;

[0058] S7, the supernatant B is subjected to spray drying to obtain a powdered product.

[0059] The present application provides a high-yield spice prepared by the above high-yield spice extraction process.

[0060] The spice extraction process of the present application can effectively remove harmful substances such as pesticide residues, heavy metals and mold, is safe, has a high yield of extracted spice powder, and can improve the quality of the product. Moreover, the process flow is simple and easy to operate.

[0061] The prepared spice retains the original nutritional ingredients and flavor, has a low content of harmful substances such as pesticide residues, heavy metals and mold, has a high yield, and has excellent quality.

[0062] The raw materials used in the present application are as follows:

[0063] Hydrogen peroxide: CAS: 7722-84-1.

[0064] Sodium bicarbonate: CAS: 144-55-8.

[0065] Potassium carbonate: CAS: 584-08-7.

[0066] Sodium silicate: CAS: 1344-09-8.

[0067] Ethanol: CAS: 64-17-5.

[0068] Lignin: CAS: 8068-05-1.

[0069] Montmorillonite: CAS: 1318-93-0.

[0070] Lysine-glycine dipeptide: CAS: 40719-58-2.

[0071] Chitosan: CAS: 9012-76-4.

[0072] 3-mercaptopropyl silica gel: CAS: 438582-69-5. Specific embodiments

[0074] The lysine-glycine dipeptide modified chitosan used in Examples 1-3 was prepared by dissolving chitosan in an acetic acid aqueous solution, adding potassium hydroxide solution, adding lysine-glycine dipeptide, stirring at 60°C for 6h, filtering, washing, and drying to obtain the lysine-glycine dipeptide modified chitosan.

[0075] Examples 1-3

[0076] Example 1

[0077] The present embodiment provides a high-yield spice extraction process, comprising the following steps:

[0078] S1, soaking the spice in hydrogen peroxide, filtering, soaking in alkaline water, filtering, and soaking in clean water, repeating 2 times, and naturally drying;

[0079] S2, placing the dried spice into a preheated oven, baking at 200°C for 10 min, taking out, naturally cooling, and crushing to 100 mesh to obtain a spice powder;

[0080] S3, placing the spice powder into a sealed pressure tank, introducing water vapor at 90°C, maintaining the vapor pressure in the sealed pressure tank at 0.1 MPa for 30s, and instantaneously releasing the pressure to a vacuum state of 3KPa;

[0081] S4, soaking the spice powder treated in step S3 in ethanol for 7h, and then soaking in water for 20h, filtering to obtain an extraction solution, the weight ratio of the spice powder to ethanol being 1:1, and the weight ratio of the spice powder to water being 1:5;

[0082] S5, adding lignin and montmorillonite to the extraction solution, stirring and mixing, standing for 2h, centrifuging for 15min, and taking the supernatant A, the concentration of lignin in the extraction solution being 0.5g / L, and the weight ratio of lignin to montmorillonite being 1:1;

[0083] S6, adding lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel in supernatant A, stirring and mixing, standing for 2h, centrifuging for 15min, taking supernatant B, the concentration of lysine-glycine dipeptide modified chitosan in the leaching liquor is 0.5g / L, and the weight ratio of lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel is 1:1;

[0084] S7, spray drying supernatant B to obtain a powdery product, and the drying temperature is 120℃.

[0085] Among them, the spices are coriander seeds, cumin and monk fruit with a weight ratio of 1:1:1; the concentration of hydrogen peroxide is 10%; the hydrogen peroxide is soaked for 30min; the alkaline water is 10% sodium bicarbonate solution, and the alkaline water is soaked for 20min; and the water is soaked for 30min.

[0086] Example 2

[0087] The embodiment provides a high-yield spice extraction process, which comprises the following steps:

[0088] S1, the spices are soaked in hydrogen peroxide, filtered, soaked in alkaline water, filtered, and soaked in water, and the process is repeated 3 times, and then the spices are naturally dried;

[0089] S2, the dried spices are placed in a preheated oven, baked at 175℃ for 20min, taken out, naturally cooled, and crushed to 100 mesh to obtain a spice powder;

[0090] S3, the spice powder is put into a sealed pressure tank, and water vapor at 90℃ is introduced to make the vapor pressure in the sealed pressure tank 0.1MPa, and the pressure is maintained for 30s, and then the pressure is instantaneously released to a vacuum state of 3KPa;

[0091] S4, the spice powder treated in step S3 is soaked in ethanol for 14h, then soaked in water for 14h, filtered, and a leaching liquor is obtained, the weight ratio of the spice powder to ethanol is 1:1, and the weight ratio of the spice powder to water is 1:5;

[0092] S5, lignin and montmorillonite are added to the leaching liquor, stirring and mixing, standing for 2h, centrifuging for 15min, and taking supernatant A, the concentration of lignin in the leaching liquor is 0.5g / L, and the weight ratio of lignin and montmorillonite is 1:1;

[0093] S6, adding lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel in supernatant A, stirring and mixing, standing for 2h, centrifuging for 15min, taking supernatant B, the concentration of lysine-glycine dipeptide modified chitosan in the leaching liquor is 0.5g / L, and the weight ratio of lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel is 1:1;

[0094] S7, spray drying supernatant B to obtain powdered product, drying temperature is 120℃.

[0095] Wherein, the spice is coriander seed, cumin, and momordica grosvenorii with a weight ratio of 1:1:1; the hydrogen peroxide concentration is 10%, and the hydrogen peroxide soaking time is 30 min; the alkali water is 10% potassium carbonate solution, and the alkali water soaking time is 20 min; the water soaking time is 30 min.

[0096] Example 3

[0097] The embodiment provides a high-yield spice extraction process, comprising the following steps:

[0098] S1, hydrogen peroxide soaking-filter-alkali water soaking-filter-water soaking process is repeated 3 times, and naturally air-dried;

[0099] S2, the dried spice is placed in a preheated oven, baked at 150℃ for 30 min, taken out, naturally cooled, and crushed to 100 mesh to obtain a spice powder;

[0100] S3, the spice powder is put into a sealed pressure tank, and water vapor at 90℃ is introduced to make the steam pressure in the sealed pressure tank 0.1 MPa, and kept for 30 s, and then instantaneously depressurized to a vacuum state of 3 KPa;

[0101] S4, the spice powder treated by step S3 is soaked in ethanol for 20 h, and then soaked in water for 7 h, filtered, and a leaching liquor is obtained, the weight ratio of the spice powder to ethanol is 1:1, and the weight ratio of the spice powder to water is 1:5;

[0102] S5, lignin and montmorillonite are added to the leaching liquor, stirred and mixed, and then placed for 2 h, centrifuged for 15 min, and supernatant A is taken, the concentration of lignin in the leaching liquor is 0.5 g / L, and the weight ratio of lignin to montmorillonite is 1:1;

[0103] S6, lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel are added to supernatant A, stirred and mixed, and then placed for 2 h, centrifuged for 15 min, and supernatant B is taken, the concentration of lysine-glycine dipeptide modified chitosan in the leaching liquor is 0.5 g / L, and the weight ratio of lysine-glycine dipeptide modified chitosan to 3-mercaptopropyl silica gel is 1:1;

[0104] S7, spray drying supernatant B to obtain powdered product, drying temperature is 120℃.

[0105] Wherein, the spice is coriander seed, cumin, and momordica grosvenorii with a weight ratio of 1:1:1; the hydrogen peroxide concentration is 10%, and the hydrogen peroxide soaking time is 30 min; the alkali water is 10% potassium carbonate solution, and the alkali water soaking time is 20 min; the water soaking time is 30 min.

[0106] Comparative Examples 1-9

[0107] Comparative Example 1

[0108] The difference between Comparative Example 1 and Example 2 is that Comparative Example 1 does not contain the hydrogen peroxide soaking of Step S1, but only the alkali water soaking and the water soaking.

[0109] Comparative Example 2

[0110] The difference between Comparative Example 2 and Example 2 is that Comparative Example 2 does not contain the oven baking of Step S2, but directly grinds the dried spices to obtain the spice powder.

[0111] Comparative Example 3

[0112] The difference between Comparative Example 3 and Example 2 is that Comparative Example 3 does not contain the flash treatment of Step S3.

[0113] Comparative Example 4

[0114] The difference between Comparative Example 4 and Example 2 is that Comparative Example 4 does not contain Step S5, but directly performs Step S6 on the extraction solution.

[0115] Comparative Example 5

[0116] The difference between Comparative Example 5 and Example 2 is that Step S5 of Comparative Example 5 replaces the montmorillonite with an equal weight of lignin.

[0117] Comparative Example 6

[0118] The difference between Comparative Example 6 and Example 2 is that Step S5 of Comparative Example 6 replaces the lignin with an equal weight of montmorillonite.

[0119] Comparative Example 7

[0120] The difference between Comparative Example 7 and Example 2 is that Comparative Example 7 does not contain Step S6, but directly spray-dries the supernatant A.

[0121] Comparative Example 8

[0122] The difference between Comparative Example 8 and Example 2 is that Step S6 of Comparative Example 8 replaces the 3-mercaptopropyl silica gel with an equal weight of lysine-glycine dipeptide modified chitosan.

[0123] Comparative Example 9

[0124] The difference between Comparative Example 9 and Example 2 is that Step S6 of Comparative Example 9 replaces the lysine-glycine dipeptide modified chitosan with an equal weight of 3-mercaptopropyl silica gel.

[0125] Experimental detection

[0126] Detection items and detection methods

[0127] Pesticide residue detection: Gas chromatography was used to detect chloramphenicol residue.

[0128] Heavy metal detection: Atomic fluorescence spectrometry was used to detect heavy metal removal rate.

[0129] The powder products extracted from Examples 1-3 and Comparative Examples 1-9 were detected for yield, pesticide residue, heavy metal removal rate, and aflatoxin residue, and the detection results are shown in Table 1.

[0130] Table 1

[0131]

[0132]

[0133] From the detection results in Table 1, it can be seen that the spice powder products prepared by the extraction processes of Examples 1-3 have high yield, low pesticide residue, high heavy metal removal rate, and low aflatoxin residue. This shows that the spice powder extracted by the extraction process of the present application has high yield, can effectively remove harmful substances such as pesticide residues, heavy metals, and molds, has good safety, and has high quality.

[0134] Comparative Example 1 does not contain a hydrogen peroxide soaking process, Comparative Example 2 does not contain an oven baking process, and Comparative Example 3 does not contain a flash treatment process. Compared with Example 2, the pesticide residue of the spice powder products prepared in Comparative Examples 1-3 is higher, and the heavy metal removal rate is significantly reduced.

[0135] In Comparative Examples 4-6, Comparative Example 4 is not subjected to the combined treatment of lignin and montmorillonite, Comparative Example 5 is only subjected to lignin treatment, and Comparative Example 6 is only subjected to montmorillonite treatment. Compared with Example 2, the pesticide residue of the spice powder products prepared in Comparative Examples 4-6 is higher, the heavy metal removal rate is significantly reduced, and the aflatoxin residue is higher. Among them, the quality of the spice powder product prepared in Comparative Example 4 is the lowest.

[0136] In Comparative Examples 7-9, Comparative Example 7 is not subjected to the combined treatment of lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel, Comparative Example 8 is only subjected to lysine-glycine dipeptide modified chitosan treatment, and Comparative Example 9 is only subjected to 3-mercaptopropyl silica gel treatment. Compared with Example 2, the pesticide residue of the spice powder products prepared in Comparative Examples 7-9 is higher, the heavy metal removal rate is significantly reduced, and the aflatoxin residue is higher. Among them, the quality of the spice powder product prepared in Comparative Example 7 is the lowest.

[0137] Examples 4-17

[0138] Example 4

[0139] The difference between Example 4 and Example 2 is that in step S2 of Example 4, the spice is crushed to 140 mesh.

[0140] Example 5

[0141] Example 5 differs from Example 2 in that in step S2 of Example 5, the spices are pulverized to 230 mesh.

[0142] Example 6

[0143] Example 6 differs from Example 2 in that in step S3 of Example 6, the spice powder is put into a sealed pressure tank, water vapor at 120°C is introduced, the vapor pressure in the sealed pressure tank is 0.4 MPa, and the pressure is maintained for 80 s, and then instantaneously released to a vacuum state of 5 KPa.

[0144] Example 7

[0145] Example 7 differs from Example 2 in that in step S3 of Example 7, the spice powder is put into a sealed pressure tank, water vapor at 150°C is introduced, the vapor pressure in the sealed pressure tank is 0.6 MPa, and the pressure is maintained for 120 s, and then instantaneously released to a vacuum state of 8 KPa.

[0146] Example 8

[0147] Example 8 differs from Example 2 in that in step S4 of Example 8, the weight ratio of the spice powder to ethanol is 1:1.5, and the weight ratio of the spice powder to water is 1:7.5.

[0148] Example 9

[0149] Example 9 differs from Example 2 in that in step S4 of Example 9, the weight ratio of the spice powder to ethanol is 1:2, and the weight ratio of the spice powder to water is 1:10.

[0150] Example 10

[0151] Example 10 differs from Example 2 in that in step S5 of Example 10, the standing time is 3 h, and the centrifugation time is 18 min.

[0152] Example 11

[0153] Example 11 differs from Example 2 in that in step S5 of Example 11, the standing time is 4 h, and the centrifugation time is 20 min.

[0154] Example 12

[0155] Example 12 differs from Example 8 in that in step S5 of Example 12, the concentration of the lignin in the leaching solution is 1 g / L, and the weight ratio of the lignin to the montmorillonite is 2:1.

[0156] Example 13

[0157] Example 13 is different from Example 8 in that the concentration of lignin in the leaching solution in step S5 of Example 13 is 2 g / L, and the weight ratio of lignin to montmorillonite is 3:1.

[0158] Example 14

[0159] Example 14 is different from Example 12 in that the concentration of lysine-glycine dipeptide modified chitosan in the leaching solution in step S6 of Example 14 is 2.5 g / L, and the weight ratio of lysine-glycine dipeptide modified chitosan to 3-mercaptopropyl silica gel is 2:1.

[0160] Example 15

[0161] Example 15 is different from Example 12 in that the concentration of lysine-glycine dipeptide modified chitosan in the leaching solution in step S6 of Example 15 is 5 g / L, and the weight ratio of lysine-glycine dipeptide modified chitosan to 3-mercaptopropyl silica gel is 3:1.

[0162] Example 16

[0163] Example 16 is different from Example 2 in that the lysine-glycine dipeptide modified chitosan in Example 16 is prepared from lysine-glycine dipeptide and chitosan at a weight ratio of 1:1.

[0164] Example 17

[0165] Example 17 is different from Example 2 in that the lysine-glycine dipeptide modified chitosan in Example 17 is prepared from lysine-glycine dipeptide and chitosan at a weight ratio of 1:3.

[0166] The powder products extracted from Examples 4 to 17 were detected for yield, pesticide residue, heavy metal removal rate, and aflatoxin residue, and the detection results are shown in Table 2.

[0167] Table 2

[0168]

[0169] From the detection results in Table 2, it can be seen that Examples 4 to 5 are different from Example 2 in that the average particle size of the crushed spices is different, and among them, the yield of the spice powder product prepared in Example 4 is the highest.

[0170] Examples 6 to 7 are different from Example 2 in that the parameters of the flash treatment are different, and among them, the yield of the spice powder product prepared in Example 6 is the highest, the pesticide residue and aflatoxin residue are the lowest, and the heavy metal removal rate is the highest.

[0171] Examples 8 to 9 are different from Example 2 in that the yield of the spice powder product prepared in Example 8 is the highest.

[0172] Examples 10-11 and 2, the yield of the spice powder product prepared in Example 10 is higher.

[0173] Examples 12-13 and 8, the yield of the spice powder product prepared in Example 12 is higher, the pesticide residue and aflatoxin residue are the lowest, and the heavy metal removal rate is the highest.

[0174] Examples 14-15 and 12, the yield of the spice powder product prepared in Example 14 is higher, the pesticide residue and aflatoxin residue are the lowest, and the heavy metal removal rate is the highest.

[0175] Examples 16-17 and 2, the pesticide residue and aflatoxin residue of the spice powder product prepared in Example 2 are the lowest, and the heavy metal removal rate is the highest.

[0176] The above are preferred embodiments of the present application, and are not intended to limit the protection scope of the present application, so: any equivalent changes made according to the structure, shape, principle of the present application should be covered within the protection scope of the present application.

Claims

1. A spice extraction process, characterized in that, Includes the following steps: S1. Repeat the process of soaking the spices in hydrogen peroxide, filtering, soaking in alkaline water, filtering, and soaking in clean water 2-3 times, and then let them air dry naturally. S2. Place the dried spices in a preheated oven and bake at 150℃~200℃ for 10~30 minutes. Remove, let cool naturally, and grind to obtain spice powder. S3. The spice powder is subjected to flash evaporation treatment; S4. After flash evaporation, ethanol is added to the spice powder and soaked for 7-20 h, then water is added and soaked for 7-20 h. The mixture is then filtered to obtain the extract. S5. Add lignin and montmorillonite to the extract, stir and mix, let stand, centrifuge, and take the supernatant A. S6. Add lysine-glycine dipeptide modified chitosan and 3-mercaptopropyl silica gel to the supernatant A, stir and mix, let stand, centrifuge, and take the supernatant B. S7. Spray dry the supernatant B to obtain a powdered product; The weight ratio of lignin to montmorillonite is 1~3:1; In step S3, the flash evaporation process is as follows: the spice powder is put into a sealed pressure vessel, steam at 90~150℃ is introduced, the steam pressure in the sealed pressure vessel is 0.1~0.6MPa, maintained for 30~120s, and then the pressure is instantly released to a vacuum state of 3~8KPa.

2. The spice extraction process according to claim 1, characterized in that, In step S1, the spice is selected from at least one of coriander seeds, cumin, and monk fruit.

3. The spice extraction process according to claim 1, characterized in that, In step S1, the alkaline solution is a solution prepared with food-grade alkali; the alkali is selected from at least one of sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, and sodium silicate.

4. The spice extraction process according to claim 1, characterized in that, In step S2, the average particle size of the spice powder is 100-230 mesh.

5. The spice extraction process according to claim 1, characterized in that, In step S4, the weight ratio of the spice powder to ethanol is 1:1~2, and the weight ratio of the spice powder to water is 1:5~10.

6. The spice extraction process according to claim 1, characterized in that, In step S5, the concentration of lignin in the extract is 0.5~2g / L.

7. The spice extraction process according to claim 1, characterized in that, In step S5, the settling time is 2-4 hours and the centrifugation time is 15-20 minutes; in step S6, the settling time is 2-4 hours and the centrifugation time is 15-20 minutes.

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