Chili extract for instant food seasoning bag as well as preparation method and application of chili extract

Abstract

The invention discloses a chili extract for an instant food seasoning bag as well as a preparation method and application of the chili extract, and belongs to the technical field of separation and purification of natural products. The preparation method comprises the following steps: taking low-pungency-degree capsicum oleoresin or capsanthin with the color value of E100-E300 as a raw material; respectively adding a mixed solution of acid and saline water, heating and boiling, standing at room temperature, and removing a water layer and a middle layer; vegetable oil and fatty acid amide are added; and blending to obtain the capsicum oleoresin or capsicum red pigment for the instant food seasoning bag. 1 g of the finished chili extract is added into 100 g of water to be stirred, after the liquid level is stable, the water is clear and transparent, and the chili extract is clustered and gathered on the water surface. The chili extract can better meet the requirements of high-end instant food and meet the demands of consumers on product upgrading.

Description

Technical Field

[0001] The present invention relates to the technical field of separation and purification of natural products, and in particular to a pepper extract for a convenient food seasoning packet, a preparation method and an application thereof. Background Art

[0002] Pepper extract is an oily liquid extracted, concentrated, degummed, and refined from peppers. It falls under the category of natural plant extracts. Pepper extract includes capsicum oleoresin and capsanthin. Capsaicin oleoresin has a strong, pungent flavor, and its active ingredients are capsaicinoids such as capsaicin, dihydrocapsaicin, and nordihydrocapsaicin, which are the primary source of pepper's pungency. Capsanthin (also known as capsanthin) is primarily composed of carotenoids (including β-carotene, β-cryptoxanthin, zeaxanthin, capsanthin, and capsorubin, as well as other minor pigment components) and oils, and is primarily used for food coloring.

[0003] In the process of preparing capsicum oleoresin and capsanthin, even after degumming and refining to remove water-soluble components, they still contain a small amount of amphiphilic substances such as phospholipids and ceramides, which have both hydrophilic and lipophilic properties.

[0004] Common applications for chili extract include hot pot bases, prepared meats, and chili sauce packets. With the development of the food market, consumers are demanding higher quality. Chili extract products used in convenience food packets are required to leave the soup / water colorless after adding water and stirring, with the spicy flavor and color remaining only in the oil, which should aggregate on the surface.

[0005] Currently, due to the presence of a small amount of amphiphilic substances in the chili extract itself during the extraction process, and the emulsifier added during the preparation of the chili extract also having both hydrophilic and lipophilic properties, the existing chili extract products on the market appear red and spicy when used in convenience foods. Part of the chili extract exists in the oil body and floats on the surface of the soup, affecting the color of the convenience food soup and failing to meet consumers' increasingly high demands for appearance.

[0006] Therefore, in response to this situation, there is an urgent need to improve the existing preparation process and formula of pepper extract and develop a special pepper extract for convenient food seasoning packets to meet the increasing needs of consumers. Summary of the Invention

[0007] The object of the present invention is to overcome at least one deficiency of the prior art and to provide a chili extract for use in a seasoning packet for instant food, and a preparation method and application thereof.

[0008] The technical solution adopted in this application is:

[0009] A method for preparing a chili extract for a convenience food seasoning packet comprises the following steps:

[0010] (1) adding mono- and diglycerol fatty acid esters and caprylic acid glyceride to a capsicum oleoresin having an effective capsaicin content of 30-40 wt% and stirring at 50-70° C. for 1-2 h to obtain a low-spiciness capsicum oleoresin having an effective capsaicin content of 6-14 wt%;

[0011] (2) using the low-spiciness capsicum oleoresin or capsanthin with a color value of E100-E300 as a raw material; adding a mixed aqueous solution consisting of 0.1-0.2 wt % of a strong acid and 1-3 wt % of a salt, heating to boil, and then standing at room temperature, discarding the water layer and the intermediate layer to obtain the capsicum oleoresin or capsanthin with amphiphilic substances removed;

[0012] (3) adding vegetable oil and fatty amide to the capsicum oleoresin or capsanthin from which the amphiphilic substances have been removed, stirring at 50-70° C. for 1-2 hours, and preparing a finished capsicum oleoresin for use in a seasoning package for instant food or a finished capsanthin with a color value of E60-E200.

[0013] In some embodiments, in step (1), the monoglycerol fatty acid ester content in the mono- and diglycerol fatty acid esters is 30-50 wt%.

[0014] In some embodiments, the fatty acid in the mono- and diglycerol fatty acid esters in step (1) is selected from oleic acid or linoleic acid. The present application has preferably selected oleic acid or linoleic acid mono- and diglycerides through research. Mono- and diglycerol fatty acid esters prepared from other fatty acids have high freezing points and are not suitable for the technical solution of the present application.

[0015] In some embodiments, in step (1), the mass ratio of capsicum oleoresin having an effective capsaicin content of 30-40 wt% to mono- and di-glycerol fatty acid esters and caprylic and capric glyceride is (0.8-1.3):(2-2.5):0.5.

[0016] In some embodiments, the strong acid in step (2) includes one of hydrochloric acid or sulfuric acid, and / or the salt includes at least one of sodium chloride and potassium chloride.

[0017] In some embodiments, the mass ratio of low-spiciness capsicum oleoresin or capsanthin to the mixed aqueous solution containing strong acid and salt in step (2) is 1:(2-3), and / or, the heating and boiling in step (2) are controlled to have a boiling time of 15-25 min, and / or, the standing time at room temperature in step (2) is 20-24 h.

[0018] In some embodiments, the fatty amide in step (3) is a mixture of one or more of linoleamide, linoleoylethanolamine, oleoylethanolamine, palmitamide, oleamide, and stearamide, and / or the added amount of the fatty amide accounts for 3%-5% of the total weight of the finished capsicum oleoresin or the finished capsicum red pigment.

[0019] In some embodiments, the vegetable oil in step (3) is at least one of a first-grade vegetable oil and a special-grade vegetable oil; the first-grade or special-grade vegetable oil includes a first-grade or special-grade soybean oil, a first-grade or special-grade sunflower oil, and / or the added amount of the vegetable oil accounts for 10%-35% of the total weight of the finished capsicum oleoresin or 20%-40% of the total weight of the finished capsanthin.

[0020] A chili extract for a convenience food seasoning packet, wherein the chili extract is selected from any one of the following (a1) to (a2):

[0021] (a1) Capsicum oleoresin: based on the total weight of the capsicum oleoresin, the capsicum oleoresin comprises 5%-10% capsaicin, 40%-50% mono- and diglycerol fatty acid esters, 10% caprylic and capric glyceride, 10%-35% first-grade or premium vegetable oil, and 3%-5% fatty amide;

[0022] (a2) Capsanthin: The capsanthin has a color value of E60-E200. Based on the total weight of the capsanthin, the capsanthin contains 20%-40% of first-grade or special-grade vegetable oil and 3%-5% of fatty amide.

[0023] In some embodiments, the fatty amide is a mixture of one or more of linoleamide, linoleoylethanolamine, oleoylethanolamine, palmitamide, oleamide, and stearamide;

[0024] and / or; the first-grade or special-grade vegetable oil comprises first-grade or special-grade soybean oil, first-grade or special-grade sunflower oil;

[0025] And / or; the pepper extract is obtained by any of the preparation methods described above.

[0026] The above-mentioned pepper extract is used in a seasoning packet for instant food, wherein the instant food includes instant noodles, instant rice noodles, etc.

[0027] A convenient food seasoning packet, comprising any one of the above-mentioned chili extracts.

[0028] The beneficial effects of this application are:

[0029] The preparation method of the special pepper extract for the instant food seasoning packet of the present application is simple to operate and is suitable for industrial production.

[0030] After adding water and stirring the finished capsicum oleoresin or capsanthin pigment prepared in this application, the spicy ingredients and color are completely retained in the oil phase, leaving no color residue in the soup / water layer, ensuring a clear appearance and meeting the visual quality requirements of high-end convenience foods. Furthermore, the oil phase quickly aggregates on the surface of the soup / water layer, avoiding dispersion and suspension, making it easier for consumers to directly see the chili flavor carrier and enhancing the product experience.

[0031] This application achieves a precise combination of spiciness, color and oil phase by optimizing the extraction process and ingredient ratio, solving the pain point of traditional chili extract "dyeing the soup" and providing a differentiated solution for high-end convenience foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a test result diagram of the finished pepper extract of the embodiment.

[0033] Figure 2 This is a test result diagram of the finished pepper extract of Comparative Example 1.

[0034] Figure 3 This is a test result diagram of the finished pepper extract of Comparative Example 3. DETAILED DESCRIPTION

[0035] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents, etc. used in the following examples are all commercially available or prepared according to conventional methods in the art.

[0036] The present application provides a method for preparing a chili extract for a convenience food seasoning packet, comprising the following steps:

[0037] (1) adding mono- and diglycerol fatty acid esters and caprylic acid glyceride to a capsicum oleoresin having an effective capsaicin content of 30-40 wt% and stirring the mixture at 50-70° C. for 1-2 h to obtain a low-spiciness capsicum oleoresin having an effective capsaicin content of 6 wt%-14 wt%;

[0038] (2) using the low-spiciness capsicum oleoresin or capsanthin with a color value of E100-E300 as a raw material; adding a mixed aqueous solution consisting of 0.1wt%-0.2wt% of a strong acid and 1wt%-3wt% of a salt, heating to boil, and then standing at room temperature, discarding the water layer and the intermediate layer to obtain the capsicum oleoresin or capsanthin with the amphiphilic substance removed;

[0039] (3) adding vegetable oil and fatty amide to the capsicum oleoresin or capsanthin from which the amphiphilic substances have been removed, stirring at 50-70° C. for 1-2 hours, and preparing a finished capsicum oleoresin for use in a seasoning package for instant food or a finished capsanthin with a color value of E60-E200.

[0040] The raw materials used are capsicum oleoresin with an effective capsaicin content of 30-40 wt% and are solid or paste-like at room temperature. E100-E300 capsanthin is a dark red oily liquid. The capsicum oleoresin and capsanthin used in the examples were purchased from Chenguang Biotechnology Group. Commercially available capsicum extracts can also be used.

[0041] Generally speaking, the amphiphilic content is typically between 0.01% and 1%, inherent to the raw material. In this application, the blended chili extract is added to a preferably prepared aqueous solution containing a strong acid and salt. After cooking, the more hydrophilic amphiphilic components are distributed in the water, while the less hydrophilic components are distributed at the interface between the chili extract and the water. By discarding the aqueous layer and the intermediate layer, the amphiphilic capsicum oleoresin or capsanthin can be obtained.

[0042] If the raw material is selected from pepper extract purchased directly from the market, and the emulsifier used in the preparation process contains amphiphilic substances, when using the method of the present application, it is necessary to add more mixed aqueous solutions containing strong acid and salt for boiling and standing separation, or repeat the operation of step (2) multiple times, and then combine step (3) to prepare the finished capsicum oleoresin or finished capsanthin for use in the convenience food seasoning package.

[0043] In some embodiments, in step (1), the monoglycerol fatty acid ester content in the mono- and diglycerol fatty acid ester is 30-50 wt %. According to the Chinese national standard GB 1886.65-2015 "National Food Safety Standard for Food Additives Mono- and Diglycerol Fatty Acid Esters", only the monoglycerol fatty acid ester content in the mono- and diglycerol fatty acid ester needs to be limited.

[0044] In some embodiments, the fatty acid in the mono- and diglycerol fatty acid esters in step (1) is selected from oleic acid or linoleic acid.

[0045] Mono- and diglycerol fatty acid esters are food additives made by reacting saturated or unsaturated fatty acids (including oleic acid, linoleic acid, and palmitic acid) or oils with glycerol. They appear as milky white to light brown viscous liquids, pastes, or solids at room temperature. This application has selected oleic acid mono- and diglycerides or linoleic acid mono- and diglycerides through research. Mono- and diglycerol fatty acid esters made from other fatty acids have high freezing points and are not suitable for this application's technical solution.

[0046] Since capsaicin accounts for a high proportion in 30-40wt% of chili oil resin and it is a paste or solid at room temperature, the present application has selected the above-mentioned mono- and di-glycerol fatty acid esters as the main emulsifier through research. However, mono- and di-glycerol fatty acid esters are easy to solidify; further preferred is octyl decanoate glyceride as the auxiliary, which has a low solidification point; by mixing the two and adding them, the low-spiciness chili oil resin after formulation has fluidity, and the subsequent addition of vegetable oil can make the chili oil resin more fluid.

[0047] In the technical solution of the present application, except for the cooking process, the mono- and diglycerol fatty acid esters, caprylic and capric glycerides and vegetable oils used in the formulation do not contain water-soluble components.

[0048] In some embodiments, in step (1), the mass ratio of capsicum oleoresin having an effective capsaicin content of 30-40 wt% to mono- and diglycerol fatty acid esters and caprylic and capric glyceride is (0.8-1.3):(2-2.5):0.5.

[0049] Since the finished chili extract product is required to be liquid at room temperature, 30-40 wt% capsicum oleoresin is a paste or solid at room temperature, with poor fluidity. Adding mono- and diglycerol fatty acid esters and caprylic decanoic acid glyceride emulsifies and dilutes the capsicum oleoresin, preventing it from solidifying at room temperature. After cooking and standing, the low-spiciness capsicum oleoresin remains liquid, while the amphiphilic substance settles to the boundary between the chili extract and water, facilitating its removal. This effect can be achieved by compounding mono- and diglycerol fatty acid esters with caprylic decanoic acid glyceride in the present application.

[0050] In some embodiments, the strong acid in step (2) includes one of hydrochloric acid or sulfuric acid, and / or the salt includes at least one of sodium chloride and potassium chloride.

[0051] In some embodiments, the mass ratio of the low-spiciness capsicum oleoresin or capsanthin to the mixed aqueous solution containing strong acid and salt in step (2) is 1:(2-3),

[0052] And / or, in step (2), heating to boil and controlling the boiling time to be 15-25 minutes,

[0053] And / or, the standing time at room temperature in step (2) is 20-24 hours.

[0054] Boiling thoroughly mixes the water and chili extract. The more water-soluble components are carried away by the water, while the less water-soluble components settle to the interface between the chili extract and the water upon standing. Emulsification easily occurs when boiling water and chili extract. Adding small amounts of acid and salt can help break the emulsion. Chili extract generally has a neutral pH, so only a small amount of acid is needed to break the emulsion. A moderate amount of salt should be added; adding too much can result in waste.

[0055] In some preferred embodiments, the operation of step (2) is repeated several times.

[0056] In some embodiments, the fatty amide in step (3) is a mixture of one or more of linoleamide, linoleoylethanolamine, oleoylethanolamine, palmitamide, oleamide, and stearamide, and / or the added amount of the fatty amide accounts for 3%-5% of the total weight of the finished capsicum oleoresin or the finished capsicum red pigment.

[0057] In some embodiments, the vegetable oil in step (3) is at least one of first-grade vegetable oil and premium vegetable oil; the first-grade or premium vegetable oil includes first-grade or premium soybean oil and first-grade or premium sunflower oil. Because first-grade or premium vegetable oils are highly refined and have fewer impurities, generally speaking, the vegetable oils sold in supermarkets are all first-grade vegetable oils and can be applied to the technical solution of this application.

[0058] The present application provides a chili extract for a convenience food seasoning packet, wherein the chili extract is selected from any one of the following (a1) to (a2):

[0059] (a1) Capsicum oleoresin: based on the total weight of the capsicum oleoresin, the capsicum oleoresin comprises 5%-10% capsaicin, 40%-50% mono- and diglycerol fatty acid esters, 10% caprylic and capric glyceride, 10%-35% first-grade or premium vegetable oil, and 3%-5% fatty amide;

[0060] (a2) Capsanthin: and / or; the color value of the capsanthin is E60-E200, and the capsanthin contains 20%-40% of first-grade or special-grade vegetable oil and 3%-5% of fatty amide, based on the total weight of the capsanthin.

[0061] In some embodiments, the fatty amide is a mixture of one or more of linoleamide, linoleoylethanolamine, oleoylethanolamine, palmitamide, oleamide, and stearamide; and / or; the first-grade or special-grade vegetable oil includes first-grade or special-grade soybean oil, first-grade or special-grade sunflower oil.

[0062] In some embodiments, the pepper extract is obtained by any of the preparation methods described above.

[0063] The present application provides the use of the chili extract in preparing a seasoning package for instant foods, wherein the instant foods include instant noodles and instant rice noodles.

[0064] The present application provides a convenient food seasoning packet, wherein the convenient food seasoning packet contains the chili extract. The seasoning packet is preferably an oil packet.

[0065] In this application, the color value of capsanthin is tested in accordance with GB 1886.34-2015 "National Food Safety Standard Food Additive Capsaicin", and the pungency of capsicum oleoresin is tested in accordance with GB 28314-2012 "National Food Safety Standard Food Additive Capsicum oleoresin".

[0066] In the examples, capsanthin is referred to as capsanthin for short.

[0067] Unless otherwise specified, the experimental methods used in the following specific examples are all conventional methods. Unless otherwise specified, the materials, reagents, etc. used in the following specific examples can be obtained from conventional commercial channels or prepared according to conventional methods in the art.

[0068] The mono- and di-glycerol fatty acid esters used in the embodiments are oleic acid or linoleic acid mono- and di-glycerol esters, wherein the content of the mono- and di-glycerol fatty acid esters is 30-50 wt %.

[0069] The present application is further described below with reference to the following embodiments.

[0070] Example 1

[0071] This embodiment provides a method for preparing a chili extract for a convenience food seasoning packet, the steps of which are as follows:

[0072] (1) 75 kg of capsanthin (purchased from Chenguang Biotechnology Group; color value E200) was added with 188 kg of a mixed acid salt aqueous solution of 0.15 wt% sulfuric acid and 3 wt% salt, heated and boiled for 15 min, and allowed to stand at room temperature for 22 h. The aqueous layer and the intermediate layer were discarded to obtain capsanthin with the amphiphilic substance removed.

[0073] (2) Take 75 kg of capsanthin from which amphiphilic substances have been removed, add 4 kg of fatty amide (linoleoylethanolamine, oleoylethanolamine 1:1 mixture) and 21 kg of first-grade sunflower oil, and stir at 60 ° C for 1.5 h to obtain the finished capsanthin with a color value of E150. Figure 1 A.

[0074] 1g of the finished capsanthin prepared by the above method was added to 100g of water and stirred with a glass rod for 10-15s. After the liquid level stabilized within 1-2 minutes, it was observed. The results showed that the water was clear and transparent, and the capsanthin aggregated on the water surface. Figure 1 B and Figure 1 C.

[0075] Example 2

[0076] This embodiment provides a method for preparing a chili extract for a convenience food seasoning packet, the steps of which are as follows:

[0077] (1) Add 25 kg of capsicum oleoresin (purchased from Chenguang Biotechnology Group, with a spiciness of 40%) to 50 kg of mono- and diglycerol fatty acid esters and 10 kg of caprylic and capric glyceride, and stir at 50 ° C for 2 h to obtain low-spiciness capsicum oleoresin with a spiciness of 11.76%.

[0078] (2) Take 85 kg of low-spiciness capsicum oleoresin, add 255 kg of a mixed salt aqueous solution of 0.2 wt % hydrochloric acid and 2 wt % salt, heat and boil for 25 min, let stand at room temperature for 24 h, discard the water layer and the middle layer, and obtain the capsicum oleoresin with the amphiphilic substance removed.

[0079] (3) 85 kg of capsicum oleoresin from which amphiphilic substances had been removed was added with 5 kg of fatty amides (palmitamide, oleamide, stearamide = 1:1:1) and 15 kg of first-grade soybean oil, and stirred at 50 ° C for 2 h to obtain a finished capsicum oleoresin with a pungency of 10%.

[0080] 1g of the finished capsicum oleoresin prepared by the above method was added to 100g of water and stirred with a glass rod for 10-15s. After the liquid level stabilized within 1-2 minutes, the water was observed to be clear and transparent, and the capsicum oleoresin was aggregated on the water surface. Figure 1 Basically the same, not displayed repeatedly due to high similarity.

[0081] Example 3

[0082] This embodiment provides a method for preparing a chili extract for a convenience food seasoning packet, the steps of which are as follows:

[0083] (1) 16.7 kg of capsicum oleoresin (purchased from Chenguang Biotechnology Group, with a spiciness of 30%) was added to 40 kg of mono- and diglycerol fatty acid esters and 10 kg of caprylic and capric glyceride, and stirred at 70 ° C for 1 hour to obtain low-spiciness capsicum oleoresin with a spiciness of 7.5%.

[0084] (2) Take 66.7 kg of low-spiciness capsicum oleoresin, add 134 kg of a mixed acid salt aqueous solution of 0.1 wt % sulfuric acid and 1 wt % salt, heat and boil for 15 min, let stand at room temperature for 20 h, discard the water layer and the middle layer, and obtain the capsicum oleoresin with the amphiphilic substance removed.

[0085] (3) 66.7 kg of capsicum oleoresin from which amphiphilic substances had been removed was added with 3 kg of stearamide and 30.3 kg of first-grade sunflower oil, and stirred at 70° C. for 1 h to obtain a finished capsicum oleoresin with a pungency of 5%.

[0086] 1g of the finished capsicum oleoresin prepared by the above method was added to 100g of water and stirred with a glass rod for 10-15s. After the liquid level stabilized within 1-2 minutes, the water was observed to be clear and transparent, and the capsicum oleoresin was aggregated on the water surface. Figure 1 Basically the same, not displayed repeatedly due to high similarity.

[0087] Comparative Example 1

[0088] This comparative example provides a method for preparing a pepper extract, the steps of which are as follows:

[0089] (1) 18.86 kg of capsicum oleoresin (purchased from Chenguang Biotechnology Group, with a spiciness of 35%) was added to 50 kg of mono- and diglycerol fatty acid esters and 10 kg of caprylic and capric glyceride, and stirred at 70 ° C for 1 hour to obtain low-spiciness capsicum oleoresin with a spiciness of 8.37%.

[0090] (2) Take 78.86 kg of low-spiciness capsicum oleoresin, add 21.15 kg of soybean oil and prepare a finished capsicum oleoresin with a spiciness of 6.6%.

[0091] 1g of the finished capsicum oleoresin prepared by the above method was added to 100g of water and stirred with a glass rod for 10-15s. After the liquid level stabilized within 1-2min, it was observed. The results showed that the water turned red and the capsicum oleoresin was dispersed and floated on the water surface. The effect is shown in the figure. Figure 2 .

[0092] In the method of Comparative Example 1, since the amphiphilic substance cannot be effectively removed, the effect of causing the pepper extract to aggregate on the water surface cannot be achieved.

[0093] Comparative Example 2

[0094] This comparative example provides a method for preparing a pepper extract, the steps of which are as follows:

[0095] (1) 75 kg of capsanthin (purchased from Chenguang Biotechnology Group; color value E200) was added to 188 kg of a mixed acid salt aqueous solution of 0.15 wt% sulfuric acid and 3 wt% salt, stirred at 70°C for 1 h, and the aqueous layer and the intermediate layer were discarded to obtain capsanthin with the amphiphilic substance partially removed.

[0096] (2) 75 kg of the capsanthin obtained in step (1) was added with 4 kg of fatty amide (a mixture of linoleoylethanolamine and oleoylethanolamine in a ratio of 1:1) and 21 kg of first-grade sunflower oil, and stirred at 60° C. for 1.5 h to obtain a finished capsanthin with a color value of E150.

[0097] 1g of the finished product capsanthin prepared by the above method was added to 100g of water and stirred with a glass rod for 10-15s. After the liquid level stabilized within 1-2min, it was observed. The results showed that the water turned red and the capsanthin was dispersed and floated on the water surface. The test effect diagram is the same as Figure 2 Basically the same, not displayed repeatedly due to high similarity.

[0098] In the method of Comparative Example 2, since no heating or cooking is performed, the amphiphilic substance cannot be effectively removed, resulting in the inability to achieve the effect of the pepper extract agglomerating on the water surface.

[0099] Comparative Example 3

[0100] This comparative example provides a method for preparing a pepper extract, the steps of which are as follows:

[0101] (1) Add 60 kg of caprylic oleoresin (purchased from Chenguang Biotechnology Group, with a pungency of 40%) to 25 kg of caprylic decanoate glyceride and stir at 50°C for 2 h to obtain low-pungency capsicum oleoresin with a pungency of 11.76%.

[0102] (2) Take 85 kg of low-pepperiness oleoresin, add 255 kg of a mixed salt aqueous solution of 0.2 wt % hydrochloric acid and 2 wt % salt, heat and boil for 25 min, let stand at room temperature for 24 h, discard the water layer and the middle layer, and obtain the capsicum oleoresin with the amphiphilic substance removed.

[0103] (3) 85 kg of capsicum oleoresin from which amphiphilic substances had been removed was added with 5 kg of fatty amides (palmitamide, oleamide, stearamide = 1:1:1) and 15 kg of first-grade soybean oil, and stirred at 50 ° C for 2 h to obtain a finished capsicum oleoresin with a pungency of 10%.

[0104] 1g of the finished capsicum oleoresin prepared by the above method was added to 100g of water and stirred with a glass rod for 10-15s. After the liquid level stabilized within 1-2min, it was observed. The results showed that the capsicum oleoresin had poor aggregation on the water surface. Figure 3 .

[0105] Test Case

[0106] 1 g of the finished capsicum oleoresin or capsanthin prepared by the above method was added to 100 g of water and stirred with a glass rod for 10-15 seconds. After the liquid level stabilized within 1-2 minutes, the water condition was observed to simulate the application effect of the finished capsicum oleoresin and the finished capsanthin in the instant noodle bag.

[0107] The test results are shown in the text descriptions and related pictures following the examples and comparative examples.

[0108] The results show that the pepper extract (finished pepper oleoresin and / or finished pepper red) prepared in the examples floats on the surface of water and the oil bodies aggregate into clusters, and the soup color is significantly better than the comparative examples. In the examples, the water layer transmittance is greater than 98% (spectrophotometric method), which confirms that the pigments are almost completely retained in the oil phase.

[0109] The above is a further detailed description of the present application, which cannot be considered as a limitation to the specific implementation of the present application. For those skilled in the art to which the present application belongs, simple deductions or replacements without departing from the concept of the present application are within the protection scope of the present application.

Claims

1. A method for preparing a chili extract for a convenient food seasoning packet, characterized in that: The following steps are involved: (1) adding mono- and diglycerol fatty acid esters and caprylic acid glyceride to a capsicum oleoresin having an effective capsaicin content of 30-40 wt% and stirring at 50-70° C. for 1-2 h to obtain a low-spiciness capsicum oleoresin having an effective capsaicin content of 6-14 wt%; (2) using the low-spiciness capsicum oleoresin or capsanthin with a color value of E100-E300 as raw material; adding a mixed aqueous solution consisting of 0.1-0.2 wt % of a strong acid and 1-3 wt % of a salt, heating to boil, and then standing at room temperature, discarding the aqueous layer and the intermediate layer to obtain capsicum oleoresin or capsanthin from which the amphiphilic substance has been removed; (3) adding vegetable oil and fatty amide to the capsicum oleoresin or capsanthin from which the amphiphilic substances have been removed, stirring at 50-70° C. for 1-2 hours, and preparing a finished capsicum oleoresin for use in a seasoning package for instant food or a finished capsanthin with a color value of E60-E200.

2. The preparation method according to claim 1, characterized in that The monoglycerol fatty acid ester in the mono- and diglycerol fatty acid esters in step (1) has a monoglycerol fatty acid ester content of 30-50 wt %; And / or, the fatty acid in the mono- and diglycerol fatty acid esters in step (1) is selected from oleic acid or linoleic acid; And / or, in step (1), the mass ratio of capsicum oleoresin having an effective capsaicin content of 30-40 wt% to mono- and diglycerol fatty acid esters and caprylic and capric glyceride is (0.8-1.3):(2-2.5):0.

5.

3. The preparation method according to claim 1, characterized in that The strong acid in step (2) includes one of hydrochloric acid or sulfuric acid, and / or the salt includes at least one of sodium chloride and potassium chloride.

4. The preparation method according to any one of claims 1 to 3, characterized in that In step (2), the mass ratio of the low-spiciness capsicum oleoresin or capsanthin to the mixed aqueous solution containing strong acid and salt is 1:(2-3), and / or, the heating and boiling in step (2) are controlled to have a boiling time of 15-25 min, and / or, the standing time at room temperature in step (2) is 20-24 h.

5. The preparation method according to any one of claims 1 to 3, characterized in that In step (3), the fatty amide is a mixture of one or more of linoleamide, linoleoylethanolamine, oleoylethanolamine, palmitamide, oleic acid amide, and stearic acid amide, and / or the added amount of the fatty amide accounts for 3%-5% of the total weight of the finished capsicum oleoresin or the finished capsicum red pigment.

6. The preparation method according to any one of claims 1 to 3, characterized in that The vegetable oil in step (3) is at least one of first-grade vegetable oil and special-grade vegetable oil; the first-grade or special-grade vegetable oil includes first-grade or special-grade soybean oil, first-grade or special-grade sunflower oil, and / or the added amount of the vegetable oil accounts for 10%-35% of the total weight of the finished capsicum oleoresin or 20%-40% of the total weight of the finished capsanthin.

7. A chili extract for instant food seasoning packet, characterized in that: The pepper extract is selected from any one of the following (a1) to (a2): (a1) Capsicum oleoresin: based on the total weight of the capsicum oleoresin, the capsicum oleoresin comprises 5%-10% capsaicin, 40%-50% mono- and diglycerol fatty acid esters, 10% caprylic and capric glyceride, 10%-35% first-grade or premium vegetable oil, and 3%-5% fatty amide; (a2) Capsanthin: The capsanthin has a color value of E60-E200. Based on the total weight of the capsanthin, the capsanthin contains 20%-40% of first-grade or special-grade vegetable oil and 3%-5% of fatty amide.

8. The pepper extract according to claim 7, characterized in that The fatty amide is a mixture of one or more of linoleamide, linoleoylethanolamine, oleoylethanolamine, palmitamide, oleamide, and stearamide; and / or; the first-grade or special-grade vegetable oil comprises first-grade or special-grade soybean oil, first-grade or special-grade sunflower oil; And / or; the pepper extract is obtained by the preparation method according to any one of claims 1-6.

9. Use of the pepper extract obtained by the preparation method according to any one of claims 1 to 6, or the pepper extract according to any one of claims 7 to 8, in the preparation of a seasoning packet for instant food, characterized in that: The instant food includes instant noodles and instant rice noodles.

10. A seasoning packet for instant food, characterized in that: The instant food seasoning package comprises the chili extract according to any one of claims 7 to 8.

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