Capsicum oleoresin without muddy soup as well as preparation method and application of capsicum oleoresin

Abstract

The preparation method specifically comprises the following steps: adding capsicum oleoresin into a container, heating in a water bath, and keeping a constant temperature for later use; adding water into the container, washing the capsicum oleoresin with water, and stirring while adding water to obtain a mixed solution; heating the mixed solution in a water bath, and stirring to fully contact a water layer and an oil layer; standing the mixed solution at low temperature, and removing a water layer after the water layer and the oil layer are completely separated, so as to obtain hydrated and impurity-removed capsicum oleoresin; the capsicum oleoresin obtained after hydration impurity removal is subjected to water removal; and weighing the dehydrated capsicum oleoresin, adding a rosemary extract according to 0.3-0.6% of the mass of the capsicum oleoresin, and carrying out magnetic stirring to completely dissolve the rosemary extract in the capsicum oleoresin so as to obtain the capsicum oleoresin product without muddy soup. The method is easy to operate and good in effect, the prepared capsicum oleoresin is resistant to storage and high in stability, and after the capsicum oleoresin is placed for 6 months, the capsicum oleoresin still has the good non-muddy soup effect after being subjected to a water boiling experiment.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a non-cloudy soup chili oleoresin and a preparation method and application thereof. Background Art

[0002] Capsicum oleoresin is an oily liquid extracted and concentrated from natural peppers. It is a natural plant food extract with a strong spicy taste. The main components include capsanthin and capsaicinoids. In addition, it also contains a small amount of pectin, protein, fatty acids, polysaccharides and other active ingredients. It has important functions such as antioxidant, antibacterial and anti-tumor, and is mainly used in the production of food additives, seasonings, etc.

[0003] "Hot pot turbid soup" is a term specific to the hot pot industry that is often mentioned by hot pot base producers, hot pot restaurant operators, and hot pot lovers. It refers to the phenomenon that the oil and water produced in the process of eating hot pot become miscible, resulting in the formation of a clear emulsified layer between the oil layer and the water layer until the entire soup is emulsified. The basic cause of hot pot turbid soup is that with the participation of emulsifying substances, the shear force caused by long-term boiling causes the oil and water to emulsify, resulting in a milky emulsion, which reduces the transparency of the water or oil. The turbid soup phenomenon seriously affects the quality of the hot pot, and chili oleoresin is one of the causes of the turbid soup phenomenon.

[0004] At present, there are few chili oil resin products developed for hot pot turbid soup, and the process is complicated, which is not conducive to industrial production. For example, the Chinese patent with publication number CN115024478A discloses a method for refining chili oil resin, which uses three-stage molecular distillation to treat chili oil resin, and mixes the secondary and tertiary light phases for use, so that the chili oil resin can produce less oil-water emulsification, but the cost is high and it is not easy to industrialize. The Chinese patent application with publication number CN117918507A discloses a chili oil resin and its preparation method and application, using a mixed solvent to dissolve chili oil resin, and then saponifying the mixture with alkaline water to obtain saponins; the mixed solvent is used to extract the saponins; the extract is mixed with CaCl2, filtered and concentrated to obtain concentrate I; the concentrate I is mixed with low-carbon alcohols, extracted, and the alcohol layer is concentrated to obtain concentrate II; the concentrate II is mixed with ethyl acetate for extraction, the extract is treated with salt water, and the ethyl acetate layer is concentrated after separation to obtain chili oil resin. Although the product is not turbid soup, the operation is complicated, a large amount of solvent is consumed, and the cost is high. Therefore, it is urgent to develop a simple and low-cost method for preparing chili oleoresin without turbid soup, which can be specially applied to the hot pot market. Summary of the invention

[0005] Technical problem to be solved: In view of the problem of turbid soup caused by chili oleoresin in hot pot in the prior art, the present invention provides a chili oleoresin for turbid soup and a preparation method and application thereof. The method is simple to operate and has good effect. The prepared chili oleoresin is resistant to storage and has strong stability. After being placed for 6 months, it is boiled in water and still has a good turbid soup effect.

[0006] Technical solution: A method for preparing a non-turbid soup chili oleoresin, the steps are as follows:

[0007] Step 1: Add capsicum oleoresin into a container, heat it in a water bath to 50-60°C, and keep the temperature constant for later use;

[0008] Step 2, adding deionized water into a container, washing the capsicum oleoresin with water, stirring while adding water to obtain a mixed solution, wherein the amount of water added is 20-50wt% of the capsicum oleoresin;

[0009] Step 3: Heat the mixed solution in a water bath at 50-60°C and stir for 2-3 hours to allow the water layer and the oil layer to fully contact and promote the rapid dissolution of the water-soluble substances into the water layer;

[0010] Step 4: let the mixed solution stand at a low temperature of 2-4°C for 4-8 hours, until the water layer and the oil layer are completely separated, discard the water layer, and obtain the hydrated and impurity-free capsicum oleoresin;

[0011] Step 5, dehydrating the oleoresin capsicum after hydration and impurity removal;

[0012] Step 6: Weigh the mass of the capsicum oleoresin after removing water, add rosemary extract according to 3-6‰ of the mass of the capsicum oleoresin, and stir magnetically for 1-2 hours to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

[0013] Preferably, the capsaicin content of the capsicum oleoresin in step 1 is 5±0.05-10±0.05wt%.

[0014] Preferably, the temperature of the water in step 2 is 20-50° C. higher than the temperature of the capsicum oleoresin to promote rapid dissolution of the water-soluble components in the water.

[0015] Preferably, the stirring rate in step three is 100-150 r / min, and the stirring method is magnetic stirring or spiral stirring.

[0016] Preferably, the water removal method in step 5 is vacuum water removal. During the vacuum water removal, the vacuum degree is -90 to -100 kPa, the temperature is 70 to 90° C., and the time is 2 to 4 hours.

[0017] Preferably, the rosemary extract in step six is ​​fat-soluble, and the content of carnosic acid, an effective ingredient, is greater than 20 wt%.

[0018] A non-turbid soup chili oleoresin is prepared based on the above method.

[0019] Based on the above application of the non-cloudy soup chili oleoresin in the preparation of hot pot base.

[0020] The invention adopts water washing to process the capsicum oleoresin, and the water-soluble macromolecular substances in the capsicum oleoresin can be removed by fully contacting the capsicum oleoresin with water, so as to avoid the phenomenon of turbid soup caused by the dissolution of such substances in the boiling process. In addition, since the capsicum oleoresin is easy to volatilize and decompose in the high-temperature boiling process, the high-temperature resistance of the capsicum oleoresin can be improved by adding the natural antioxidant rosemary extract, the loss of the capsicum oleoresin at high temperature can be reduced, and the turbid soup phenomenon caused thereby can be avoided. The finally prepared product has good high-temperature resistance and storage resistance, and the water layer still has good light transmittance when boiled in boiling water for 1-2 hours, and no turbid soup phenomenon is generated, and the hot pot soup has low turbidity.

[0021] Beneficial effects:

[0022] (1) The capsicum oleoresin used in the present invention is the capsicum oleoresin prepared with an emulsifier, has good fluidity and is easy to operate.

[0023] (2) The chili oleoresin prepared by the present invention is added to water at 1-2 wt % and a simulated boiling experiment is carried out, which still has good performance and can keep the oil layer and the water layer clearly separated, the water layer is clear, the oil layer is transparent, and the soup does not become turbid after long-term boiling.

[0024] (3) The capsicum oleoresin prepared by the present invention is storable and has strong stability. After being placed for 6 months, a boiling experiment is carried out and the turbidity of the hot pot soup is still good. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The effect diagram of the capsicum oleoresin prepared in Examples 1-3 of the present invention after being placed for 6 months and boiled in water for 1 hour, wherein (a) is Example 1, (b) is Example 2, and (c) is Example 3;

[0026] Figure 2 The effect diagram of the capsicum oleoresin prepared in Comparative Examples 1-4 of the present invention after being placed for 6 months and boiled in water for 1 hour, wherein (d) is Comparative Example 1, (e) is Comparative Example 2, (f) is Comparative Example 3, and (g) is Comparative Example 4; DETAILED DESCRIPTION

[0027] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments.

[0028] The materials used in the following examples and comparative examples are from: Capsicum oleoresin: produced by Zhengzhou Xuemailong Food Spice Co., Ltd. (same batch), with a capsaicin content of 10±0.05wt%; Rosemary extract: Chenguang Biological, with a content of the active ingredient carnosic acid greater than 20wt%; Water: deionized water.

[0029] The present specification provides a method for preparing a non-cloudy soup chili oleoresin, the steps are as follows:

[0030] Step 1: Add capsicum oleoresin into a container, heat it in a water bath to 50-60°C, and keep the temperature constant for later use;

[0031] Step 2, adding deionized water into a container, washing the capsicum oleoresin with water, stirring while adding water to obtain a mixed solution, wherein the amount of water added is 20-50wt% of the capsicum oleoresin;

[0032] Step 3: Heat the mixed solution in a water bath at 50-60°C and stir for 2-3 hours to allow the water layer and the oil layer to fully contact and promote the rapid dissolution of the water-soluble substances into the water layer;

[0033] Step 4: let the mixed solution stand at a low temperature of 2-4°C for 4-8 hours, until the water layer and the oil layer are completely separated, discard the water layer, and obtain the hydrated and impurity-free capsicum oleoresin;

[0034] Step 5, dehydrating the oleoresin capsicum after hydration and impurity removal;

[0035] Step 6: Weigh the mass of the capsicum oleoresin after removing water, add rosemary extract according to 3-6‰ of the mass of the capsicum oleoresin, and stir magnetically for 1-2 hours to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

[0036] As one of the preferred embodiments of the present invention, the capsaicin content of the capsicum oleoresin in step 1 is 5±0.05-10±0.05wt%.

[0037] As one of the preferred embodiments of the present invention, the temperature of the water in step 2 is 20-50° C. higher than the temperature of the capsicum oleoresin to promote rapid dissolution of the water-soluble components in the water.

[0038] As one of the preferred embodiments of the present invention, the stirring rate in step three is 100-150 r / min, and the stirring method is magnetic stirring or spiral stirring.

[0039] As one of the preferred embodiments of the present invention, the water removal method in step five is vacuum water removal. During the vacuum water removal, the vacuum degree is -90 to -100 kPa, the temperature is 70 to 90° C., and the time is 2 to 4 hours.

[0040] As one of the preferred embodiments of the present invention, the rosemary extract in step six is ​​fat-soluble, and the content of carnosic acid, an effective ingredient, is greater than 20 wt %.

[0041] A non-turbid soup chili oleoresin is prepared based on the above method.

[0042] Based on the above application of the non-cloudy soup chili oleoresin in the preparation of hot pot base.

[0043] The specific embodiments are as follows:

[0044] Example 1

[0045] This embodiment provides a method for preparing turbid soup chili oleoresin, and the specific steps are as follows:

[0046] (1) Weigh 50.43 g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03 wt %. Heat the beaker to a constant temperature of 50° C. in a water bath and set aside.

[0047] (2) Slowly add 20 wt% of water to the capsicum oleoresin at a temperature of 80°C while stirring.

[0048] (3) After mixing capsicum oleoresin and water, stirring is continued for 2 hours at a stirring and washing rate of 100 r / min to ensure full contact between oil and water. Through this process, water-soluble impurities are hydrated and removed.

[0049] (4) The mixed liquid was allowed to stand at 2°C for 4 h until the water layer and the oil layer were completely separated, and the water layer was discarded to obtain 49.85 g of capsicum oleoresin.

[0050] (5) The hydrated and impurity-removed capsicum oleoresin is subjected to vacuum dehydration at a vacuum degree of -90 kPa, a temperature of 70° C., and a time of 2 h.

[0051] (6) The mass of the capsicum oleoresin after dehydration was weighed to be 49.60 g, with a capsaicin content of 10.01 wt %. 0.15 g of rosemary extract was added and stirred for 1 h to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

[0052] (7) After the capsicum oleoresin prepared by the above method was stored for 6 months, it was added into 100g water at a dosage of 1wt%, boiled in an electric furnace, and boiled for 1h. The oil layer was transparent, and the water layer was light yellow, clear and not turbid. There was no turbidity in the soup after long cooking. The turbidity of the hot pot soup was 13.2NTU.

[0053] Example 2

[0054] This embodiment provides a method for preparing turbid soup chili oleoresin, and the specific steps are as follows:

[0055] (1) Weigh 50.03 g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03 wt %, and heat to 60° C. in a water bath for later use.

[0056] (2) Slowly add 50 wt% of water to the capsicum oleoresin at a water temperature of 100° C. and stir while adding water.

[0057] (3) After mixing capsicum oleoresin and water, stirring is continued for 3 hours at a stirring and washing rate of 120 r / min to allow the oil layer and the water layer to fully contact. This process hydrates and removes water-soluble impurities.

[0058] (4) The mixed liquid was allowed to stand at 4°C for 8 h until the water layer and the oil layer were completely separated, and the water layer was discarded to obtain 48.97 g of capsicum oleoresin.

[0059] (5) The hydrated and impurity-removed capsicum oleoresin is subjected to vacuum dehydration at a vacuum degree of -100 kPa, a temperature of 80° C., and a time of 3 h.

[0060] (6) Weigh 47.92 g of the upper layer of capsicum oleoresin with a capsaicin content of 9.98 wt %. Add 0.29 g of rosemary extract and stir for 2 h to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

[0061] (7) After the capsicum oleoresin obtained above was stored for 6 months, it was added into 100 g of water at a dosage of 1 wt %. After boiling on an electric stove, it was boiled for 1 h. The oil layer was clear, the soup was light in color, and there was no turbidity. The turbidity of the hot pot soup was 5.8 NTU.

[0062] Example 3

[0063] This embodiment provides a method for preparing turbid soup chili oleoresin, and the specific steps are as follows:

[0064] (1) Weigh 50.21 g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03 wt %. Heat in a water bath to 55° C. for later use.

[0065] (2) Slowly add 30 wt % of water to the capsicum oleoresin at a temperature of 100° C. and stir while adding water.

[0066] (3) After mixing capsicum oleoresin and water, stirring is continued for 2 hours at a stirring and washing rate of 150 r / min to ensure full contact between oil and water. This process hydrates and removes water-soluble impurities.

[0067] (4) The mixed liquid was allowed to stand at 4°C for 6 h until the water layer and the oil layer were completely separated, and the water layer was discarded to obtain 49.53 g of capsicum oleoresin.

[0068] (5) The hydrated and impurity-removed capsicum oleoresin is subjected to vacuum dehydration at a vacuum degree of -100 kPa, a temperature of 90° C., and a time of 4 h.

[0069] (6) Weigh 48.83 g of the upper layer of capsicum oleoresin, with a capsaicin content of 10.00 wt %, add 0.24 g of rosemary extract, and stir for 2 h to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

[0070] (7) After the capsicum oleoresin obtained above was stored for 6 months, it was added into 100 g of water at a dosage of 1 wt %. After boiling on an electric stove, it was boiled for 1 h. The oil layer was clear and the water was light wine red and transparent. There was no turbidity in the soup. The turbidity of the hot pot soup was 8.9 NTU.

[0071] Comparative Example 1

[0072] (1) Weigh 50.12 g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03 wt %, and heat to 50° C. in a water bath for later use;

[0073] (2) Heat capsicum oleoresin in a water bath at 50°C and stir for 2 h.

[0074] (3) The capsicum oleoresin was allowed to stand at 2°C for 4 h.

[0075] (4) After the capsicum oleoresin obtained above was stored for 6 months, it was added into 100 g of water at a dosage of 1 wt %. After boiling in an electric furnace, it was boiled for 1 h. The oil layer evaporated quickly, and the water layer was turbid and orange-yellow. The soup was obviously turbid, and the turbidity of the hot pot soup was 1089 NTU.

[0076] Comparative Example 2

[0077] (1) Weigh 50.82 g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03 wt %, and heat to 60° C. in a water bath for later use;

[0078] (2) Heat capsicum oleoresin in a water bath at 60°C and stir for 3 h.

[0079] (3) The capsicum oleoresin was allowed to stand at 4°C for 8 h.

[0080] (4) Weigh 50.79 g of capsicum oleoresin, add 0.30 g of rosemary extract, and stir for 2 h to obtain capsicum oleoresin product.

[0081] (5) After the capsicum oleoresin obtained above was stored for 6 months, it was added into 100 g of water at a dosage of 1 wt %. After boiling on an electric stove, it was boiled for 1 h. The water was light yellow and the soup was turbid. The turbidity of the hot pot soup was 438 NTU.

[0082] Comparative Example 3

[0083] (1) Weigh 50.72 g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03 wt %, and heat to 55° C. in a water bath for later use;

[0084] (2) Slowly add 30 wt % of water to the capsicum oleoresin at a temperature of 100° C. and stir while adding water.

[0085] (3) After mixing capsicum oleoresin and water, stirring is continued for 2 hours at a stirring and washing rate of 120 r / min to ensure full contact between oil and water. This process hydrates and removes water-soluble impurities.

[0086] (4) The mixed liquid was allowed to stand at 4°C for 6 h until the water layer and the oil layer were completely separated, and the water layer was discarded to obtain 50.02 g of capsicum oleoresin.

[0087] (5) The hydrated and impurity-removed capsicum oleoresin is subjected to vacuum dehydration at a vacuum degree of -120 kPa, a temperature of 80° C., and a time of 3 h.

[0088] (6) Weigh 48.43 g of the upper layer of capsicum oleoresin, with a capsaicin content of 9.99 wt %. After the capsicum oleoresin obtained above was stored for 6 months, it was added to 100 g of water at a dosage of 1 wt %. The mixture was heated to a boil in an electric furnace and then boiled for 1 h. The oil layer was evaporated and lost, and the water became turbid milky yellow. The turbidity of the soup was obvious, and the turbidity of the hot pot soup was 320 NTU.

[0089] Comparative Example 4

[0090] (1) Weigh 50.59g of capsicum oleoresin into a beaker, with a capsaicin content of 10.03wt%, and heat to 55°C in a water bath for later use. (2) Slowly add 50wt% of water to the capsicum oleoresin at a temperature of 55°C, stirring while adding water.

[0091] (3) After mixing capsicum oleoresin and water, stirring is continued for 2 hours at a stirring and washing rate of 150 r / min to ensure full contact between oil and water. This process hydrates and removes water-soluble impurities.

[0092] (4) The mixed liquid was allowed to stand at 4°C for 6 h until the water layer and the oil layer were completely separated, and the water layer was discarded to obtain 50.29 g of water capsicum oleoresin.

[0093] (5) The hydrated and impurity-removed capsicum oleoresin is subjected to vacuum dehydration at a vacuum degree of -120 kPa, a temperature of 80° C., and a time of 3 h.

[0094] (6) Weigh 49.58 g of the upper layer of capsicum oleoresin, with a capsaicin content of 10.02 wt %, add 0.24 g of rosemary extract, and stir for 2 h to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

[0095] (7) After the capsicum oleoresin obtained above was stored for 6 months, it was added into 100 g of water at a dosage of 1 wt %. After boiling in an electric furnace, it was boiled for 1 h. The oil layer was evaporated and lost, and the water became turbid milky yellow. The turbidity of the soup was obvious, and the turbidity of the hot pot soup was 109 NTU.

[0096] The capsicum oleoresin prepared in Examples 1-3 and Comparative Examples 1-4 was placed for 6 months, then added to 100 g of water at a rate of 1 wt %, and boiled in an electric furnace until boiling, and then continued to boil for 1 h. The effect diagram after boiling for 1 h is shown in FIG. Figure 1 and Figure 2 .from Figure 1 It can be seen that the product of Example 1 is not turbid, the transparency is medium to above, the soup color is light red, the oil layer is not dispersed, and there is basically no loss; the product of Example 2 is not turbid, the soup color is highly transparent, light yellow, the oil layer is not dispersed, and there is basically no loss; the product of Example 3 is not turbid, the transparency is high, the soup color is wine red, the oil layer is not dispersed, and there is basically no loss; Comparing Examples 1-3, Example 2 has the best effect of not turbid soup, with a light soup color and high transparency; followed by Example 3, with a lighter soup color and high transparency, and finally Example 1, with a lighter soup color and a medium to above transparency; the degree of soup turbidity is negatively correlated with the amount of water added and the water temperature within a certain range, and the higher the amount of water added, the higher the water temperature, the lighter the soup color; the transparency of the soup is negatively correlated with the amount of rosemary extract added within a certain range, and the higher the amount of rosemary extract added, the higher the soup transparency; this embodiment is most preferably Example 2, and the production can comprehensively consider the experimental plan according to the required effect and economic cost.

[0097] from Figure 2 It can be seen that the product of Comparative Example 1 has serious turbidity, the soup color is orange-yellow turbid, and the oil layer loss is large; the product of Comparative Example 2 has serious turbidity, the soup color is yellow turbid, and the oil layer loss is small; the product of Comparative Example 3 has serious turbidity, the soup color is milky yellow turbid; the oil layer is dispersed, and the loss is large; the product of Comparative Example 4 has slightly turbidity, the soup color is milky yellow, and the transparency is low.

[0098] Finally, it should be noted that the above implementation modes are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned implementation modes, a person of ordinary skill in the art should understand that the technical solutions described in the aforementioned implementation modes can still be modified, or some or all of the technical features therein can be replaced by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the implementation modes of the present invention.

Claims

1. A method for preparing turbid soup chili oleoresin, characterized in that: Here are the steps: Step 1: Add capsicum oleoresin into a container, heat it in a water bath to 50-60°C, and keep the temperature constant for later use; Step 2: Add deionized water to the capsicum oleoresin while stirring, wherein the amount of water added is 20-50 wt % of the capsicum oleoresin; Step 3: Heat the mixture of capsicum oleoresin and water in step 2 in a water bath at a temperature of 50-60° C. and stir for 2-3 hours to allow the water layer and the oil layer to fully contact to promote the rapid dissolution of water-soluble substances in the capsicum oleoresin into the water; Step 4: let the mixed solution stand at a low temperature of 2-4°C for 4-8 hours, until the water layer and the oil layer are completely separated, discard the water layer, and obtain the hydrated and impurity-free capsicum oleoresin; Step 5, dehydrating the oleoresin capsicum after hydration and impurity removal; Step 6: Weigh the mass of the capsicum oleoresin after removing water, add rosemary extract according to 3-6‰ of the mass of the capsicum oleoresin, and stir magnetically for 1-2 hours to completely dissolve the rosemary extract in the capsicum oleoresin to obtain a turbid capsicum oleoresin product.

2. The method for preparing a non-cloudy soup chili oleoresin according to claim 1, characterized in that: The capsaicin content of the capsicum oleoresin in the step 1 is 4.95-10.05 wt %.

3. The method for preparing a non-cloudy soup chili oleoresin according to claim 1, characterized in that: The temperature of the water in the step 2 is 20-50° C. higher than the temperature of the capsicum oleoresin.

4. The method for preparing a non-cloudy soup chili oleoresin according to claim 1, characterized in that: The stirring rate in step 3 is 100-150 r / min, and the stirring method is magnetic stirring or spiral stirring.

5. The method for preparing a non-cloudy soup chili oleoresin according to claim 1, characterized in that: The water removal method in step 5 is vacuum water removal. During the vacuum water removal, the vacuum degree is -90~-100kPa, the temperature is 70~90°C, and the time is 2~4h.

6. The method for preparing a non-cloudy soup chili oleoresin according to claim 1, characterized in that: In the step 6, the content of carnosic acid, an active ingredient of the rosemary extract, is greater than 20 wt%.

7. A non-cloudy soup chili oleoresin prepared based on the method described in any one of claims 1 to 6.

8. Use of the non-cloudy chili oleoresin according to claim 7 in preparing hot pot soup base.

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