Low-choking pepper powder as well as preparation method and application thereof

Abstract

The invention provides low-choking pepper powder as well as a preparation method and application thereof. The preparation method of the pepper powder comprises the following steps: S1, adding silicon dioxide into high-speed mixing equipment; s2, adding pepper oleoresin into the high-speed mixing equipment, mixing with silicon dioxide, and carrying out primary embedding to obtain primary embedded pepper powder; s3, calcium carbonate is added into the high-speed mixing equipment to be mixed with the primary embedding ground pepper powder, secondary embedding is conducted, and secondary embedding ground pepper powder is obtained; and S4, putting the double-embedded ground pepper powder into grease spraying equipment, and spraying saturated fatty acid to obtain the ground pepper powder. According to the invention, through a triple embedding technology and optimization of raw material types and dosage, pepper powder which is low in choking feeling, uniform in texture and convenient to use can be prepared by taking pepper oleoresin as a raw material, and the pepper powder is convenient for production personnel to operate and subsequently use.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, and in particular to low-choking pepper powder and a preparation method and application thereof. Background Art

[0002] Pepper (especially black pepper) is rich in volatile oils and flavor components such as piperine, and is currently a widely used spice.

[0003] Pepper oleoresin is an effective ingredient extracted from pepper. It has a unique flavor and is easy to use. It is an important food additive and is deeply loved by people. It is mainly used in meat, canned food, soups, sauces and beverages. At the same time, pepper oleoresin also has certain preservation and antiseptic effects, which is the development trend of pepper product application development.

[0004] Traditional pepper powder is usually made by crushing pepper as raw material to obtain pepper powder, and adding some diluents (such as rice and maltodextrin, etc.) and anticoagulants (such as silicon dioxide) to make it. Since the cost of pepper raw materials is relatively high, and a small amount of pepper raw materials enters the mouth with a weak spicy feeling and takes a long time to take, some pepper powder products on the market add chili powder to increase the spicy feeling of pepper powder and shorten the time it takes to take the mouth.

[0005] In the prior art, the improved pepper powder, in addition to pepper particles as raw materials, also adds pepper oleoresin as raw materials. Pepper oleoresin, as one of the main components of pepper, is an oily substance obtained by extracting pepper powder with an organic solvent. Its main components include volatile oil and piperine, which contain the total aromatic components and spicy stimulating substances of pepper. The pepper powder prepared by pepper oleoresin can increase the spicy feeling of the product and reduce the mouth-watering time. However, pepper oleoresin is an oily or paste-like substance that cannot flow at room temperature, and because it is rich in the total aromatic components and spicy stimulating substances of pepper, it may cause problems such as uneven mixing with materials, inconvenience in use, and obvious choking during use. Therefore, in the prior art, about 10-30% of pepper oleoresin is used as raw materials when preparing pepper powder products, and pepper oleoresin is not used as the only or main raw material for preparing pepper powder.

[0006] In addition, pepper oleoresin obtained by conventional solvent extraction is rich in essential oils and amides. The powder product prepared from its raw materials is prone to problems such as moisture absorption and agglomeration during storage, affecting the use of the product.

[0007] Therefore, the art needs to develop a pepper powder with uniform texture, easy use and low choking sensation prepared by using pepper oleoresin as a raw material, which can reduce the preparation cost while meeting the use needs. Summary of the invention

[0008] Based on this, the object of the present invention is to provide a low-choking pepper powder and a preparation method and application thereof. The pepper powder is prepared using pepper oleoresin as a raw material, and has a low choking sensation, uniform texture, and is easy to use.

[0009] To achieve the above objectives, the present invention adopts the following technical solutions.

[0010] The first aspect of the present invention is to provide a method for preparing pepper powder, comprising the following steps:

[0011] S1, adding silicon dioxide to a high-speed mixing device;

[0012] S2, add pepper oleoresin and silicon dioxide to the high-speed mixing device, and carry out one embedding to obtain a heavy embedded pepper powder;

[0013] S3, adding calcium carbonate to the high-speed mixing device and mixing with the single-embedded pepper powder, and performing secondary embedding to obtain double-embedded pepper powder;

[0014] S4, putting the double-embedded pepper powder into a grease spraying device, spraying saturated fatty acids, and obtaining the pepper powder.

[0015] In some embodiments, the mass ratio of the pepper oleoresin, silicon dioxide and calcium carbonate is 1:(0.425-0.44):(0.06-0.075).

[0016] In some embodiments, the mass of the saturated fatty acid accounts for 5% to 10% of the mass of the pepper oleoresin.

[0017] In some embodiments, the piperine content of the pepper oleoresin is 20% to 40%, the fatty acid content is 5% to 8%, the ceramide content is 8% to 10%, the volatile oil content is 5% to 15%, and the glycerol ester content is 1% to 2%.

[0018] In some embodiments, the viscosity of the pepper oleoresin at 25±0.5° C. is 5000 mP·S to 10000 mP·S; and / or,

[0019] The mesh size of the silicon dioxide is 500 to 2000 mesh, preferably 1000 to 1500 mesh; and / or,

[0020] The calcium carbonate is heavy calcium carbonate, and its mesh size is 400-800 mesh, preferably 500-700 mesh; and / or,

[0021] The saturated fatty acid is selected from stearic acid, palmitic acid or lauric acid.

[0022] In some embodiments, the pepper oleoresin is added in step S2 in 3 to 5 times.

[0023] In some embodiments, the mixing time in step S1 and / or step S2 is 7 min to 10 min.

[0024] In some embodiments, the saturated fatty acid in step S3 is heated to 80° C. to 100° C. before spraying.

[0025] In some embodiments, the rotation speed of the high-speed mixing device is 1000 r / min to 2000 r / min.

[0026] A second aspect of the present invention is to provide pepper powder prepared by the preparation method as described above.

[0027] The third aspect of the present invention is to provide the use of the pepper powder as described above in food processing.

[0028] The present invention provides a pepper powder, which is prepared by using pepper oleoresin as a raw material and performing three embedding processes using appropriate auxiliary materials: firstly, the pepper oleoresin raw material is mixed with silicon dioxide for one embedding process to obtain a single-embedded pepper powder, then the single-embedded pepper powder is mixed with calcium carbonate for a second embedding process to obtain a double-embedded pepper powder, and finally, the double-embedded pepper powder is sprayed with saturated fatty acids to obtain the triple-embedded pepper powder of the present invention. The pepper powder prepared by using pepper oleoresin as a raw material and the three-time embedding technology has a significantly reduced choking sensation and a uniform texture, and is convenient for production personnel to operate and use in the future.

[0029] In the preparation process of pepper powder of the present invention, the selection of raw material pepper oleoresin and the usage ratio of the raw material pepper oleoresin and auxiliary materials (silicon dioxide and calcium carbonate) have a significant influence on the choking strength and powder uniformity of the prepared pepper powder. First, by selecting a suitable raw material pepper oleoresin (piperine content is 20% to 40%, fatty acid content is 5% to 8%, ceramide content is 8% to 10%, volatile oil content is 5% to 15%, glycerol sugar ester content is 1% to 2%) and mixing with silicon dioxide for one embedding, the choking feeling of the single-layer embedded pepper powder can be reduced, and at the same time, the single-layer embedded pepper powder can be uniformly dispersed; on this basis, the usage ratio of raw material pepper oleoresin and auxiliary materials is further controlled (pepper oleoresin: silicon dioxide: calcium carbonate=1:0.425-0.44:0.06-0.075), which can further reduce the choking feeling of the double-layer embedded pepper powder; finally, by spraying an appropriate amount of saturated fatty acids, a protective shell is formed on the outer layer of the pepper powder to obtain the pepper powder of the present invention with low choking feeling and uniform texture. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is pepper oleoresin.

[0031] Figure 2 The pepper powder prepared in Example 1 is DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] If no specific techniques or conditions are specified in the examples, the techniques or conditions described in the literature in the field or the product instructions are used. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0034] Oleoresin pepper is an oily or paste-like substance ( Figure 1 ), cannot flow at room temperature, and because it is rich in the total aromatic components and spicy stimulating substances of pepper, it may cause problems such as uneven mixing with materials, inconvenient use, and obvious choking during use. Therefore, in the prior art, pepper powder products are mostly produced by using pepper particles as raw materials and adding part (about 10-30%) of pepper oleoresin, and pepper oleoresin is not used as the only or main raw material for preparing pepper powder. However, the cost of using pepper particles as raw materials is relatively high, and a small amount of pepper raw materials enters the mouth with a weak spicy feeling and is slow to take on.

[0035] One embodiment of the present invention relates to a method for preparing pepper powder, comprising the following steps:

[0036] S1, adding silicon dioxide to a high-speed mixing device;

[0037] S2, add pepper oleoresin and silicon dioxide to the high-speed mixing device, and carry out one embedding to obtain a heavy embedded pepper powder;

[0038] S3, adding calcium carbonate to the high-speed mixing device and mixing with the single-embedded pepper powder, and performing secondary embedding to obtain double-embedded pepper powder;

[0039] S4, putting the double-embedded pepper powder into a grease spraying device, spraying saturated fatty acids, and obtaining the pepper powder.

[0040] In some embodiments, the piperine content of the pepper oleoresin is 20% to 40%, the fatty acid content is 5% to 8%, the ceramide content is 8% to 10%, the volatile oil content is 5% to 15%, and the glycerol ester content is 1% to 2%. The inventors have found through research that the selection of pepper oleoresin is very important, especially the content of piperine and oily substances therein is very important for ensuring the low choking feeling and uniform texture of the pepper powder of the present invention. When the piperine content is too high, the temperature of the pepper oleoresin to be heated is too high, resulting in a large viscosity of the pepper powder embedded in one layer, and the fluidity of the pepper oleoresin is general when the piperine content is too high, and the operation is inconvenient in production; when the piperine content is too low, there are too many impurities in the pepper oleoresin, and the silicon dioxide, calcium carbonate and saturated fatty acids cannot be completely embedded in the pepper oleoresin, and the appearance is not good. And the content of the prepared pepper powder cannot meet customer needs, affecting the application effect. When the fatty acid content of pepper oleoresin is less than 5%, the ceramide content is greater than 10%, the volatile oil content is less than 5%, and the glycerol sugar ester content is greater than 2%, there are fewer oily substances in the pepper oleoresin, resulting in a noticeable choking sensation in the single-layer embedded pepper powder prepared after the pepper oleoresin is embedded with silica, which cannot meet the demand; when the fatty acid content of pepper oleoresin is greater than 8%, the ceramide content is less than 10%, the volatile oil content is greater than 15%, and the glycerol sugar ester content is less than 1%, there are more oily substances in the pepper oleoresin, and the pepper oleoresin cannot be embedded with silica, and the prepared single-layer embedded pepper powder is viscous and cannot be evenly dispersed.

[0041] In some embodiments, the mass of the pepper oleoresin, silicon dioxide, and calcium carbonate is 1: (0.425-0.44): (0.06-0.075). In the preparation method of the present invention, the dosage ratio of the raw material pepper oleoresin to the auxiliary materials (silicon dioxide and calcium carbonate) is also an important condition that needs to be controlled. When the dosage of the auxiliary materials (silicon dioxide and calcium carbonate) is too high, the double-embedded pepper powder has an obvious choking feeling and is inconvenient to use; when the dosage of silicon dioxide and calcium carbonate is too low, the auxiliary materials are not enough to bury the pepper oleoresin, and the prepared double-embedded pepper powder is uneven.

[0042] In some embodiments, the viscosity of the pepper oleoresin at 25±0.5°C is 5000mP·S to 10000mP·S. When the viscosity of the pepper oleoresin is relatively high, the pepper oleoresin has poor fluidity, and the speed of pouring into the high-speed mixing equipment is slow and the efficiency is low; when the viscosity of the pepper oleoresin is relatively low, the ability of silica to embed the pepper oleoresin is reduced, and the viscosity of the prepared single-layer embedded pepper powder is relatively high, and the product state is general. The inventors have found through experiments that 5000mP·S to 10000mP·S is the optimal viscosity of the pepper oleoresin.

[0043] In some embodiments, the pepper oleoresin is added in step S2 in 3 to 5 times. If the pepper oleoresin is added all at once, the pepper oleoresin will stick to the inner wall of the equipment and the stirring paddle during mixing in the high-speed mixing equipment, resulting in a decrease in the proportion of the pepper oleoresin and part of the silicon dioxide failing to play the role of embedding; if the pepper oleoresin is added too many times, the mixing process time is too long, the work efficiency is low, and the production cost increases.

[0044] In some embodiments, the mixing time in step S1 and / or step S2 is 7 to 10 minutes. If the mixing time is too short, the silica cannot encapsulate the pepper oleoresin once, which affects the spraying operation; if the mixing time is too long, the prepared pepper powder has a high viscosity, uneven dispersion, and poor appearance.

[0045] In some embodiments, the saturated fatty acid in step S3 is heated to 80° C. to 100° C. before spraying. If the temperature is too low, the saturated fatty acid will become sticky or clog the pipe when entering the sprayer through the pipe; if the temperature is too high, the multi-embedded pepper powder obtained cannot be cooled in time, and the product state is poor.

[0046] In some embodiments, the mass of saturated fatty acids in step S3 accounts for 5% to 10% of the mass of pepper oleoresin; when the spraying ratio is low, the double-embedded pepper powder cannot be uniformly embedded again, resulting in part of the pepper powder surface not being sprayed with saturated fatty acids, affecting the product appearance; when the spraying ratio is high, the shell produced by the saturated fatty acids attached to the surface of the pepper powder is thicker and the particle size is larger, affecting the subsequent use of the product.

[0047] In some embodiments, the tank temperature of the grease spraying equipment in step S3 is controlled at 40° C. to 50° C. If the tank temperature is too low, the saturated fatty acid solidifies when entering the tank, and the double-embedded pepper powder cannot be re-embedded; if the tank temperature is too high, the saturated fatty acid cannot be cooled in time after entering the tank, resulting in uneven particle size of the multi-embedded pepper powder.

[0048] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0049] The vertical high-speed mixer used in the following examples was purchased from Changzhou Zhongbei Drying Equipment Co., Ltd., GHL-350 model, and the speed was set to 1500r / min when preparing low-choking pepper powder; the drum-type grease sprayer was purchased from Liyang Bangyi Machinery Manufacturing Co., Ltd., SYPG model.

[0050] Example 1

[0051] This embodiment provides a low-choking pepper powder, and the preparation method thereof is as follows:

[0052] Take 30kg of pepper oleoresin raw material, wherein the pepper oleoresin has a fatty acid content of 6.15%, a ceramide content of 8.24%, a volatile oil content of 10.31%, a glycerol sugar ester content of 1.16%, a piperine content of 30.12%, and a viscosity of 7983mP·S.

[0053] S1, add 12.9 kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0054] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in three portions and mix for 8 minutes to obtain a heavy embedded pepper powder.

[0055] S3. Add 2.1 kg of 600-mesh calcium carbonate to the single-embedded pepper powder and mix for 8 min to obtain the double-embedded pepper powder.

[0056] S4, the double-embedded pepper powder is put into a drum-type grease sprayer, the temperature of the drum-type grease sprayer is controlled at 45°C, and 1.5kg of 90°C stearic acid is sprayed to obtain a pepper powder with a particle size of about 20 meshes and a piperine content of 18.38%, and a uniform texture, such as Figure 2 shown.

[0057] Example 2

[0058] This embodiment provides a low-choking pepper powder, and the preparation method thereof is as follows:

[0059] Take 30kg of pepper oleoresin raw material, wherein the pepper oleoresin has a fatty acid content of 7.02%, a ceramide content of 8.97%, a volatile oil content of 13.53%, a glycerol sugar ester content of 1.58%, a piperine content of 35.29%, and a viscosity of 6509mP·S.

[0060] S1, add 12.9 kg of 1300 mesh silicon dioxide into a vertical high-speed mixer;

[0061] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in 4 portions and mix for 10 minutes to obtain a heavy embedded pepper powder.

[0062] S3. Add 2.1 kg of 800-mesh calcium carbonate to the single-embedded pepper powder and mix for 10 min to obtain the double-embedded pepper powder.

[0063] S4, the double embedded pepper powder is put into a drum type grease sprayer, the temperature of the drum type grease sprayer is controlled at 45 ℃, and 1.6kg of lauric acid at 95 ℃ is sprayed to obtain a pepper powder with a particle size of about 20 meshes and a piperine content of 22.74%, and a uniform texture.

[0064] Example 3

[0065] This embodiment provides a low-choking pepper powder, and the preparation method thereof is as follows:

[0066] 30 kg of pepper oleoresin raw material was taken, wherein the pepper oleoresin had a fatty acid content of 6.59%, a ceramide content of 9.20%, a volatile oil content of 12.24%, a glycerol sugar ester content of 1.63%, a piperine content of 27.82%, and a viscosity of 6818 mP·S.

[0067] S1, add 13.0 kg of 1600 mesh silicon dioxide into a vertical high-speed mixer;

[0068] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in 5 portions and mix for 7 minutes to obtain a heavy embedded pepper powder.

[0069] S3. Add 2.0 kg of 500-mesh calcium carbonate to the single-embedded pepper powder and mix for 7 min to obtain the double-embedded pepper powder.

[0070] S4, the double embedded pepper powder is put into a drum type grease sprayer, the temperature of the drum type grease sprayer is controlled at 40 ℃, and 1.55kg of 85 ℃ palmitic acid is sprayed to obtain a pepper powder with a particle size of about 20 meshes and a piperine content of 17.89%, and a uniform texture.

[0071] Example 4

[0072] This embodiment provides a low-choking pepper powder, and the preparation method thereof is as follows:

[0073] 30 kg of pepper oleoresin raw material was taken, wherein the pepper oleoresin had a fatty acid content of 7.15%, a ceramide content of 9.04%, a volatile oil content of 10.31%, a glycerol sugar ester content of 1.46%, a piperine content of 30.12%, and a viscosity of 7523 mP·S.

[0074] S1, add 12.90 kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0075] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in three portions and mix for 8 minutes to obtain a heavy embedded pepper powder.

[0076] S3. Add 2.10 kg of 600-mesh calcium carbonate to the single-embedded pepper powder and mix for 8 min to obtain the double-embedded pepper powder.

[0077] S4, the double embedded pepper powder is put into a drum type grease sprayer, the temperature of the drum type grease sprayer is controlled at 45 ℃, and 1.50kg of 90 ℃ stearic acid is sprayed to obtain a pepper powder with a particle size of about 20 meshes and a piperine content of 19.12%, and a uniform texture.

[0078] Example 5

[0079] This embodiment provides a low-choking pepper powder, and the preparation method thereof is as follows:

[0080] Take 30 kg of pepper oleoresin raw material, wherein the pepper oleoresin has a fatty acid content of 7.98%, a ceramide content of 8.01%, a volatile oil content of 14.79%, a glycerol sugar ester content of 1.03%, a piperine content of 21.54%, and a viscosity of 5019 mP·S.

[0081] S1, add 13.20 kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0082] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in 4 portions and mix for 10 minutes to obtain a heavy embedded pepper powder.

[0083] S3. Add 1.80 kg of 600-mesh calcium carbonate to the single-embedded pepper powder and mix for 10 min to obtain the double-embedded pepper powder.

[0084] S4, the double-embedded pepper powder is put into a drum-type grease sprayer, the temperature of the drum-type grease sprayer is controlled at 45°C, and 2.1kg of 95°C lauric acid is sprayed to obtain a pepper powder with a particle size of about 20 meshes and a piperine content of 13.63%, and a uniform texture.

[0085] Example 6

[0086] This embodiment provides a low-choking pepper powder, and the preparation method thereof is as follows:

[0087] 30 kg of pepper oleoresin raw material was taken, wherein the pepper oleoresin had a fatty acid content of 5.21%, a ceramide content of 9.92%, a volatile oil content of 5.07%, a glycerol sugar ester content of 1.99%, a piperine content of 39.26%, and a viscosity of 8915 mP·S.

[0088] S1, add 12.75 kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0089] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in 5 portions and mix for 7 minutes to obtain a heavy embedded pepper powder.

[0090] S3, add 2.25kg calcium carbonate of 600 mesh to the single-embedded pepper powder, mix for 7min, and obtain the double-embedded pepper powder.

[0091] S4, the double-embedded pepper powder is put into a drum-type grease sprayer, the temperature of the drum-type grease sprayer is controlled at 40°C, and 2.85kg of 85°C palmitic acid is sprayed to obtain a pepper powder with a particle size of about 20 meshes and a piperine content of 24.68%, and a uniform texture.

[0092] Comparative Example 1

[0093] This comparative example provides a low-choking pepper powder, which is the same as Example 1 except that the pepper oleoresin (the content of piperine is too low) compared with Example 1. The specific preparation method is as follows:

[0094] Take 30kg of pepper oleoresin raw material, wherein the pepper oleoresin has a fatty acid content of 5.36%, a ceramide content of 8.03%, a volatile oil content of 11.62%, a glycerol sugar ester content of 1.03%, a piperine content of 14.25%, and a viscosity of 8163mP·S.

[0095] S1, add 12.9 kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0096] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in three portions and mix for 8 minutes to obtain a heavy embedded pepper powder.

[0097] S3. Add 2.1 kg of 600-mesh calcium carbonate to the single-embedded pepper powder and mix for 8 min to obtain the double-embedded pepper powder.

[0098] S4. The double-embedded pepper powder was put into a drum-type grease sprayer, the temperature of which was controlled at 45° C., and 1.5 kg of 90° C. stearic acid was sprayed to obtain a pepper powder with a particle size of about 40 meshes and a piperine content of 9.23%. The sensory evaluation showed that the pepper powder had an obvious choking sensation.

[0099] Comparative Example 2

[0100] This comparative example provides a low-choking pepper powder, which is the same as Example 1 except that the pepper oleoresin (the content of oily substances is too low) compared with Example 1. The specific preparation method is as follows:

[0101] 30 kg of pepper oleoresin raw material was taken, wherein the pepper oleoresin had a fatty acid content of 3.29%, a ceramide content of 9.83%, a volatile oil content of 11.45%, a glycerol sugar ester content of 1.22%, a piperine content of 29.74%, and a viscosity of 9068 mP·S.

[0102] S1, add 12.9 kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0103] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in three portions and mix for 8 minutes to obtain a heavy embedded pepper powder.

[0104] S3. Add 2.1 kg of 600-mesh calcium carbonate to the single-embedded pepper powder and mix for 8 min to obtain the double-embedded pepper powder.

[0105] S4. The double-embedded pepper powder was put into a drum-type grease sprayer, the temperature of which was controlled at 45° C., and 1.5 kg of 90° C. stearic acid was sprayed to obtain a pepper powder with a particle size of about 40 meshes and a piperine content of 19.21%. The sensory evaluation showed that the pepper powder had an obvious choking sensation.

[0106] Comparative Example 3

[0107] This comparative example provides a low-spiciness pepper powder, which is the same as Example 1 except that the amount of auxiliary materials (silicon dioxide and calcium carbonate) used is too high compared with Example 1. The specific preparation method is as follows:

[0108] Take 30kg of pepper oleoresin raw material, wherein the pepper oleoresin has a fatty acid content of 6.15%, a ceramide content of 8.24%, a volatile oil content of 10.31%, a glycerol sugar ester content of 1.16%, a piperine content of 30.12%, and a viscosity of 7983mP·S.

[0109] S1, add 20kg of 1500 mesh silicon dioxide into a vertical high-speed mixer;

[0110] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in three portions and mix for 8 minutes to obtain a heavy embedded pepper powder.

[0111] S3. Add 5 kg of 600-mesh calcium carbonate to the single-embedded pepper powder and mix for 8 min to obtain the double-embedded pepper powder.

[0112] S4. The double-embedded pepper powder was put into a drum-type grease sprayer, the temperature of which was controlled at 45° C., and 1.5 kg of 90° C. stearic acid was sprayed to obtain pepper powder with a particle size of about 50 meshes, a piperine content of 15.97%, and a significant choking sensation in sensory evaluation.

[0113] Comparative Example 4

[0114] This comparative example provides a pepper powder, which is prepared by using the pepper oleoresin in Example 1 as a raw material and rice and maltodextrin as auxiliary materials. The specific preparation method is as follows:

[0115] Take 30kg of pepper oleoresin raw material, wherein the pepper oleoresin has a fatty acid content of 6.15%, a ceramide content of 8.24%, a volatile oil content of 10.31%, a glycerol sugar ester content of 1.16%, a piperine content of 30.12%, and a viscosity of 7983mP·S.

[0116] Add 20 kg of rice and 6.5 kg of maltodextrin into a vertical high-speed mixer, mix them, and mix for 15 minutes to obtain pepper powder.

[0117] The pepper powder prepared in this comparative example has high viscosity, uneven dispersion and poor appearance.

[0118] Comparative Example 5

[0119] This comparative example provides a low-spiciness pepper powder, which is the same as Example 4 except that silicon dioxide is not used for embedding. The specific preparation method is as follows:

[0120] 30 kg of pepper oleoresin raw material was taken, wherein the pepper oleoresin had a fatty acid content of 7.15%, a ceramide content of 9.04%, a volatile oil content of 10.31%, a glycerol sugar ester content of 1.46%, a piperine content of 30.12%, and a viscosity of 7523 mP·S.

[0121] S1. Add 2.10 kg of 600-mesh calcium carbonate into a vertical high-speed mixer.

[0122] S2. Pour the pepper oleoresin raw material into a vertical high-speed mixer in three portions and mix for 8 minutes to obtain a heavy embedded pepper powder.

[0123] S3. Put a heavy embedded pepper powder into a drum type grease sprayer, the temperature of the drum type grease sprayer is controlled at 45°C, and 1.50kg of 90°C stearic acid is sprayed. The obtained pepper powder has a large viscosity, uneven dispersion, and poor appearance.

[0124] Effect Example 1 Choking Sensation Evaluation

[0125] The choking sensation of the pepper powder prepared in the above examples and comparative examples 1 to 3 was evaluated.

[0126] The sensory evaluation of multiple embedded pepper powders was carried out by quantitative descriptive analysis method. According to GB / T1629.1-2012 "General Guidelines for Selection, Training and Administrator Evaluators of Sensory Analysis Part 1: Preferred Evaluators", the sensory evaluators were trained, and then the embedded pepper powder choking evaluation was carried out to clarify the choking intensity of the embedded pepper powder. 10 people aged between 25 and 30 (5 men and 5 women) were selected to establish a sensory evaluation team. The indoor temperature was 25±2℃ and the humidity was 40±3%. The pepper powder without choking was used as the standard, and the score was 5. The lower the score, the more obvious the choking sensation.

[0127] Fill in the test results in Table 1.

[0128] Table 1

[0129]

[0130]

[0131] According to sensory evaluation, the score of the multi-embedded pepper powder of the present invention is 4.2-4.8, and the choking sensation is significantly reduced. This indicates that the method of the present invention uses pepper oleoresin as a raw material to prepare pepper powder with low choking sensation, which is convenient for production personnel to operate and use in the future.

[0132] Compared with Example 1, the piperine content of the pepper oleoresin used in the preparation method of Comparative Example 1 is too low, the impurities in the pepper oleoresin are too many, the effect of embedding the pepper oleoresin with silica is general, and the choking feeling is obvious; the pepper oleoresin used in the preparation method of Comparative Example 2 has less oily substances, resulting in a single-embedded pepper powder prepared after embedding the pepper oleoresin with silica and a significant choking feeling, and the pepper powder finally prepared has a significant choking feeling; the amount of auxiliary materials (silicon dioxide and calcium carbonate) used in the preparation method of Comparative Example 3 is too high, resulting in a significant choking feeling of the double-embedded pepper powder, which is inconvenient to use and the choking feeling score of the pepper powder is reduced.

[0133] Effect Example 2 Sensory Evaluation

[0134] The pepper powder prepared in the above examples and commercially available pepper powder were subjected to sensory evaluations such as mesh size and appearance.

[0135] Mesh size: The low-choking pepper powder products prepared in Examples 1 to 6 are sieved through a 20-mesh sieve, and the commercially available pepper powder products are sieved through a 60-80 mesh sieve.

[0136] In terms of appearance, the low-choking pepper powder prepared in Examples 1 to 6 is green, while the commercially available product is black.

[0137] Stability: The low-choking pepper powder prepared in Examples 1 to 6 and the commercially available pepper powder were stored in plastic bottles and placed in the light. After 30 days, the commercially available pepper powder clumps, while the low-choking pepper powder of the present invention has a uniform appearance and is in good condition.

[0138] In summary, the present invention can prepare pepper powder with low choking feeling, uniform texture and convenient use by using pepper oleoresin as raw material through triple embedding technology and optimization of raw material types and dosages.

[0139] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0140] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing pepper powder, characterized in that: The following steps are involved: S1, adding silicon dioxide to a high-speed mixing device; S2, add pepper oleoresin and silicon dioxide to the high-speed mixing device, and carry out one embedding to obtain a heavy embedded pepper powder; S3, adding calcium carbonate to the high-speed mixing device and mixing with the single-embedded pepper powder, and performing secondary embedding to obtain double-embedded pepper powder; S4, putting the double-embedded pepper powder into a grease spraying device, spraying saturated fatty acids, and obtaining the pepper powder.

2. The preparation method according to claim 1, characterized in that The mass ratio of the pepper oleoresin, silicon dioxide and calcium carbonate is 1: (0.425-0.44): (0.06-0.075); and / or, The mass of the saturated fatty acid accounts for 5% to 10% of the mass of the pepper oleoresin.

3. The preparation method according to claim 1 or 2, characterized in that: The piperine content of the pepper oleoresin is 20% to 40%, the fatty acid content is 5% to 8%, the ceramide content is 8% to 10%, the volatile oil content is 5% to 15%, and the glycerol sugar ester content is 1% to 2%.

4. The preparation method according to claim 1, characterized in that: The viscosity of the pepper oleoresin at 25±0.5° C. is 5000 mP·S to 10000 mP·S; and / or, The mesh size of the silicon dioxide is 500 to 2000 mesh, preferably 1000 to 1500 mesh; and / or, The calcium carbonate is heavy calcium carbonate, and its mesh size is 400-800 mesh, preferably 500-700 mesh; and / or, The saturated fatty acid is selected from stearic acid, palmitic acid or lauric acid.

5. The preparation method according to claim 1, characterized in that: In step S2, the pepper oleoresin is added in 3 to 5 portions.

6. The preparation method according to claim 1, characterized in that: The mixing time in step S1 and / or step S2 is 7 min to 10 min.

7. The preparation method according to claim 1, characterized in that: In step S3, the saturated fatty acid is heated to 80° C. to 100° C. before spraying.

8. The preparation method according to claim 1, characterized in that: The rotation speed of the high-speed mixing device is 1000r / min to 2000r / min.

9. The pepper powder obtained by the preparation method according to any one of claims 1 to 8.

10. Use of pepper powder as claimed in claim 9 in food processing.

Images