Method for refining capsicum oleoresin and use thereof

Abstract

This invention relates to the field of material extraction technology, specifically disclosing a method for refining chili oil resin and its application. The method of this invention includes: (1) fully saponifying the molecularly distilled chili oil resin with alkaline brine at 40-50℃, and then removing the aqueous phase; (2) washing with water to obtain saponified chili oil resin; (3) fully dissolving the saponified chili oil resin with acetone at 0-5℃ to obtain solution one; (4) raising the temperature of solution one to 20-30℃ under stirring, keeping it warm and stirring, and then filtering to collect the filter residue and acetone solution; (5) repeating steps (3) and (4) on the filter residue until the spiciness is <0.005% after rinsing the filter residue with acetone; (6) mixing the acetone solutions obtained from each operation and then removing the solvent. The chili oil resin of this invention does not foam or cloud the soup after cooking, has a high spiciness yield, and is not prone to solidification when stored at low temperatures when the spiciness is ≤10%, which is beneficial for application.

Description

Technical Field

[0001] This invention relates to the field of material extraction technology, and more specifically, to a method for refining chili oil resin and its application. Background Technology

[0002] Hot pot has a long history. In recent years, with the rapid growth of the hot pot industry, problems such as foaming of the broth and turbidity of the water and oil layers after cooking have emerged during the cooking process (emulsification effect), which has attracted increasing attention from diners.

[0003] Chili oleoresin is an oily liquid extracted, concentrated, and degummed from chili peppers. It is a natural plant extract used in hot pot base as an additive to enhance spiciness and chili flavor. However, its composition is complex, and if it is not refined, it can lead to cloudy soup, which has a significant impact on the quality of the base.

[0004] Existing technologies have some methods to address this problem. For example, by heating and washing the chili oleoresin with water, allowing it to stand, separating it, and adding rosemary to adjust the composition, water-soluble trace substances that affect the cloudiness of the broth can be removed. However, the polarity distribution of substances in chili oleoresin that can affect the cloudiness of the broth is quite broad, and the influence of water-insoluble substances on the cloudiness is not considered. Another method involves three-stage molecular distillation of the chili oleoresin, mixing the secondary and tertiary light phases to refine it. However, because the flavor compounds in chili peppers have low polarity and low boiling points, and the aroma compounds are mostly concentrated in the primary light phase, the chili oleoresin prepared by this method will lack the natural chili pepper aroma.

[0005] Furthermore, in this field, chili oleoresin is subjected to molecular distillation (the primary light phase distillation temperature is mostly between 100-200℃) for various purposes, such as: removing low-boiling-point substances from chili oleoresin to increase spiciness, or changing the proportion of various components in chili oleoresin by removing low-boiling-point substances, thereby improving the properties of the raw material. Regardless of the purpose of molecular distillation, the chili flavor compounds in the raw material, due to their low boiling points, are always enriched in the primary light phase, thus giving the primary light phase good utilization value. However, free fatty acids, which are also low-boiling-point substances, and other trace substances that are difficult to detect and characterize, will also be enriched in the primary light phase. This can cause chili oleoresin to solidify easily at room temperature even after being adjusted to a lower spiciness level, resulting in cloudy broth when used in hot pot bases, thus affecting its application effect.

[0006] Therefore, it is necessary to develop a refining method that can solve the above-mentioned problem of the first-stage light phase of chili oleoresin molecular distillation, so as to realize the ideal application of the light phase rich in chili flavor substances in hot pot base. Summary of the Invention

[0007] One of the objectives of this invention is to provide a method for refining chili oleoresin. The chili oleoresin obtained by this method does not foam or cloud the soup when boiled with water, has a high spiciness yield, and is not prone to solidification when stored at low temperatures when the spiciness is ≤10%, making it suitable for application.

[0008] This invention provides a method for refining chili oil resin, comprising: (1) After the chili oil resin after molecular distillation is fully saponified with alkaline brine at 40-50℃, the aqueous phase is removed; The chili oil resin after molecular distillation is the primary light phase collected after molecular distillation of chili oil resin raw material at 100-200℃ and a vacuum of 0-200 Pa (preferably 2-160 Pa). (2) Wash with water to obtain saponified chili oil resin; (3) Dissolve the saponified chili oil resin in acetone at 0-5℃ to obtain solution one; (4) Raise the temperature of the first solution to 20-30°C with stirring, keep it warm and stir, then filter and collect the filter residue and acetone solution; (5) Repeat steps (3) and (4) on the filter residue until the spiciness of the filter residue is <0.005% after rinsing with acetone; (6) Remove the solvent after mixing the acetone solutions obtained from each operation.

[0009] The present invention has found that molecular distillation, which aims to enhance spiciness and improve the distribution of raw material substances, produces a primary light phase capsicum oleoresin rich in capsicum flavor substances. However, when it is directly boiled with water (e.g., as a hot pot base), it will produce foam and cloudiness, which is not conducive to its application.

[0010] Therefore, this invention develops a novel method for refining primary light-phase capsicum oleoresin after molecular distillation. The capsicum oleoresin obtained by this method has a low acid value, does not foam or cloud the broth during cooking, has a high spiciness yield, and is stable without precipitation at room temperature and 4°C when the capsaicin content is ≤10%. It is particularly suitable for application in hot pot bases, achieving effective utilization of chili flavor compounds.

[0011] Specifically, during the research of this invention, it was found that the primary light phase capsicum resin obtained by conventional molecular distillation (first-stage light phase distillation temperature of 100-200℃, vacuum degree of 0-200pa) has a high acid value and is easily oxidized, resulting in a deterioration in flavor. Although the acid value can be reduced by using general saponification methods to remove free fatty acids, it cannot solve the problem of cloudy soup after cooking. Therefore, this invention performs a specific extraction operation with acetone after alkaline salt treatment, which not only reduces the acid value but also prevents foaming when the refined product is boiled with water. The water and oil layers do not become cloudy after cooking, thus solving the problem of cloudy soup caused by capsicum resin. Furthermore, the refining method of this invention has a high yield of spiciness (capsaicin), making full use of the raw materials.

[0012] Furthermore, existing unrefined conventional primary light-phase capsaicin oleoresin suffers from a tendency to solidify below 20°C. Even with the addition of emulsifiers to reduce its spiciness (making the capsaicin content ≤10%) and prevent solidification caused by high capsaicin content, solidification below 20°C is still unavoidable, hindering its application. In contrast, the refined capsaicin oleoresin of this invention does not solidify at lower storage temperatures even with a capsaicin content ≤10%, making it convenient for practical use.

[0013] In this invention, conventional feed rates and scraping speeds are used during the molecular distillation of capsicum oleoresin raw materials. For example, the feed rate can be 5-10 mL / min and the scraping speed can be 130-150 r / min. Those skilled in the art can make conventional selections based on the final goal of molecular distillation.

[0014] In this invention, the capsicum oleoresin raw material used to separate and obtain the primary light phase of molecular distillation can be obtained commercially or prepared by conventional methods in the art.

[0015] For example, the preparation method of capsicum oleoresin raw material can be as follows: using the fruit of the nightshade plant Capsicum annuum L. as raw material, the capsicum oleoresin is extracted and refined by methanol, ethanol, isopropanol, acetone, n-hexane, ethyl acetate, etc. Specifically, dried capsicum fruit powder (kg) can be added to 5-10 times its weight in one or more of the above solvents (L), stirred and extracted at 30-60℃ for 30-90 min, the capsicum residue can be filtered, and the solvent can be concentrated to obtain capsicum oleoresin.

[0016] In step (1) of the method of the present invention, the amount of alkaline salt water used in step (1) is 0.5-1 times (preferably 0.55-0.65 times) the mass of chili oil resin after molecular distillation. The amount of hydroxyl groups in the alkaline brine (which can be calculated from the number of hydroxyl groups in the alkali used in the brine) is 0.9-1.03 times the product of the acid value (mg / g) and mass (g) of the capsicum oil resin after molecular distillation, divided by 56; the salt concentration in the alkaline brine is 7-15% to facilitate the stratification of the saponification system.

[0017] The alkali in the alkaline water solution can be a known alkaline substance in the art, such as potassium hydroxide or sodium hydroxide.

[0018] In the method of this invention, if the amount of alkali used is too small, it will not be conducive to reducing the acid value; if the amount of alkali used is too large, it will affect the flavor of the product.

[0019] In step (1) of the method of the present invention, after the saponification reaction is fully carried out, the method for removing the aqueous phase is: stirring at 40-50℃ for 0.5-1h and then centrifuging.

[0020] Preferably, the stirring rate is 300-600 r / min; the centrifugation conditions are 2000-4000 r / min, and the centrifugation time is 5-20 min (more preferably, 7.5-15 min).

[0021] In step (2) of the method of the present invention, the method of cleaning with water is the same as in step (1), except that the alkaline salt water is replaced with water.

[0022] In step (3) of the method of the present invention, the volume L of acetone used is 5-15 times the mass kg of chili oil resin after molecular distillation.

[0023] In step (3) of the method of the present invention, the method of fully dissolving the saponified chili oil resin with acetone can be to stir for 0.5-1h until the system is uniformly dissolved.

[0024] Preferably, the stirring rate is 300-600 r / min.

[0025] In step (4) of the method of the present invention, the rate of temperature increase is 0.5-1℃ / min; And / or, the heat preservation and stirring time is 0.5-1 hour; And / or, the stirring rate is 300-600 r / min.

[0026] Preferably, in step (4) of the method of the present invention, the stirring rate is kept the same as in step (3).

[0027] In step (5) of the method of the present invention, steps (3) and (4) are repeated 2-3 times; And / or, when rinsing the filter residue, the volume L of acetone used is 0.2-0.5 times (preferably 0.3-0.5 times) the mass kg of chili oil resin after molecular distillation.

[0028] In step (6) of the method of the present invention, the solvent removal method is vacuum desolvation, the temperature of the vacuum desolvation is 50-70℃ (preferably 55-65℃) and the vacuum degree is -0.080~-0.095Mpa; And / or, the spiciness of the chili oil resin after molecular distillation is >1%, and if the spiciness is too low, its application value is reduced.

[0029] The method of the present invention further includes a step of adjusting the spiciness to ≤10% after step (6).

[0030] To avoid the product of this invention from solidifying below 20°C due to high concentrations of capsaicin, it is preferable that when the capsaicin content is higher than 10%, the spiciness of the refined capsicum oleoresin can be adjusted using conventional methods in the art. Preferably, the spiciness is adjusted to 1-10%. More preferably, spiciness is adjusted using caprylic / capric glyceride.

[0031] The present invention also provides a chili oil resin, which is prepared by the above method.

[0032] The present invention also provides the application of the above-mentioned chili oil resin in the preparation of hot pot base.

[0033] The present invention also provides a hot pot base, which includes the above-mentioned chili oil resin.

[0034] The beneficial effects of this invention are at least as follows: The chili oil resin refined by the method of this invention has good stability. It does not foam or cloud the soup after boiling with water, and has a high spiciness yield. When the spiciness is ≤10%, it is not easy to solidify when stored at low temperature. It is suitable for application, especially for preparing hot pot base. Attached Figure Description

[0035] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0036] Figure 1 This is a photograph of the process of boiling refined chili oil resin in Comparative Example 1.

[0037] Figure 2 This is a photograph of the refined chili oil resin in Comparative Example 1 after boiling.

[0038] Figure 3This is a photo of the refined chili oil resin from Comparative Example 1, after its spiciness was adjusted to 10%, and then solidified by inverting it at room temperature (20°C).

[0039] Figure 4 This is a photograph of the process of boiling refined chili oil resin in Example 1.

[0040] Figure 5 This is a photograph of the refined chili oil resin after boiling in Example 1.

[0041] Figure 6 This is a photograph of the refined chili oil resin from Example 1, which did not solidify when inverted after its spiciness was adjusted to 10% and the temperature was lowered to 4°C. Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0043] Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, the materials and reagents used in the following examples are commercially available or prepared according to conventional methods in the art.

[0044] This invention characterizes the product's effectiveness by using a boiling foaming and broth clouding test. Specifically, during boiling, a mixture of 10g chili oleoresin, 500g soybean oil, and 1500mL purified water is prepared and heated. The evaluation method is as follows: Determining the foaming situation during the cooking process: After boiling at 2100W on an induction cooker, switch to 1600W and continue cooking for 20 minutes. Observe the foaming situation on the surface after boiling and cooking for 2-5 minutes at 1600W. If there is no foam, it is determined that the sample does not foam during cooking; if there is foam on the surface of the oil layer, it is determined that the sample foams during cooking.

[0045] Determining the turbidity of the broth: After boiling, reduce the heat to 1600W and simmer for 20 minutes, then stop heating. Use a spectrophotometer (manufacturer: Hangzhou Caipu Technology Co., Ltd.) to measure the turbidity of the oil layer and the water layer separately. The turbidity of the oil layer is characterized by haze, with higher haze values ​​indicating more severe turbidity (value <20 indicates no turbidity, 20-40 indicates slight turbidity, and above 40 indicates turbidity). The turbidity of the water layer is characterized by light transmittance, with higher light transmittance values ​​indicating clearer water (value >80 indicates no turbidity, 60-80 indicates slight turbidity, and below 60 indicates turbidity).

[0046] In this invention, the method for detecting spiciness refers to GB 28314-2012 "National Food Safety Standard for Food Additives: Capsicum Oleoresin".

[0047] Example 1 This embodiment provides a method for refining chili oil resin, the steps of which are as follows: (1) Material preparation: 10 kg of chili oil resin after molecular distillation, 472.1 g of potassium hydroxide, and 0.95 kg of table salt; The chili oleoresin obtained after molecular distillation was obtained by collecting the first-stage light phase chili oleoresin after molecular distillation of a chili oleoresin raw material with a spiciness of 35% (provided by Chenguang Biotech Group) at 200℃, vacuum degree of 160pa, feed rate of 10mL / min and scraper rotation speed of 150r / min. The spiciness of the raw material was 24.09% and the acid value was 52.45 mg / g.

[0048] (2) Dissolve potassium hydroxide and salt in 5 kg of water to obtain alkaline salt water; (3) After heating the chili oil resin after molecular distillation to 50°C, add it to the alkaline brine. At 50°C, stir at 300 r / min for 1 h, and centrifuge at 2000 r / min for 15 min to separate and remove the alkaline brine. (4) Cleaning: Replace the alkaline salt water with clean water and repeat step (3) to obtain cleaned chili oil resin (saponified chili oil resin). (5) Add acetone at 5°C to the chili oil resin after cleaning in step (4). The volume (L) of acetone used is 15 times the mass (kg) of the chili oil resin after molecular distillation. Stir continuously at 5°C and 300r / min for 1 hour to completely dissolve the resin and obtain solution one. (6) The solution prepared in step (5) is heated to 20°C at a rate of 1°C / min while stirring at 300 r / min. After stirring at this temperature for 0.5 h, it is filtered and the filter residue and acetone solution are collected respectively.

[0049] (7) After repeating steps (5) and (6) three times on the filter residue, the final filter residue (spiciness of the final filter residue <0.005%) is rinsed with acetone. The volume (L) of acetone used is 0.3 times the mass (kg) of the chili oil resin after molecular distillation. The acetone solutions obtained from each operation are mixed and vacuum desolvated at a temperature of 65℃ and a vacuum degree of -0.09Mpa to obtain the refined chili oil resin (spiciness 34.75%) with an acid value of 2.41mg / g.

[0050] Cooking test: Mix 10g of refined chili oleoresin with 500g of soybean oil until well combined. Add 1500mL of purified water, bring to a boil at 2100W, then reduce to 1600W and cook for 20 minutes. Observe the surface foaming after cooking for 2-5 minutes at 1600W. The result is that no foaming occurs. See photo. Figure 4 After the heat was turned off, both the oil and water layers were clear, and the bottom of the cooking container was visible. (See photo.) Figure 5 The haze value of the oil layer was 7.24, and the light transmittance value of the water layer was 89.13.

[0051] The refined chili oleoresin was adjusted to a spiciness of 10% using caprylic / capric triglyceride (to exclude coagulation caused by excessive capsaicin concentration), and then stored at 4°C. The coagulation of the refined chili oleoresin was observed by inverting the storage container. (See photo). Figure 6 As can be seen, the refined chili oil resin, after being inverted at low temperature, flowed to the bottom of the container without solidifying. After being placed at 20℃ and 4℃ for 6 months, the formulated chili oil resin product remained stable without any precipitation.

[0052] Example 2 This embodiment provides a method for refining chili oil resin, the steps of which are as follows: (1) Material preparation: 10kg of chili oil resin after molecular distillation, 110.6g of potassium hydroxide, and 0.6kg of table salt; The chili oleoresin obtained after molecular distillation was obtained by molecular distilling a chili oleoresin raw material with a spiciness of 32% (provided by Chenguang Biotech Group) at 100℃, vacuum degree of 2pa, feed rate of 5mL / min and scraper rotation speed of 150r / min. The primary light phase chili oleoresin had a spiciness of 1.26% and an acid value of 10.74 mg / g.

[0053] (2) Dissolve potassium hydroxide and salt in 5 kg of water to obtain alkaline salt water; (3) After heating the chili oil resin after molecular distillation to 40°C, add it to the alkaline brine. At 40°C, stir at 600 r / min for 0.5 h, and centrifuge at 4000 r / min for 10 min to separate and remove the alkaline brine. (4) Cleaning: Replace the alkaline salt water with clean water and repeat step (3) to obtain cleaned chili oil resin; (5) Add acetone at 0℃ to the chili oil resin after cleaning in step (4). The volume (L) of acetone used is 5 times the mass (kg) of the chili oil resin after molecular distillation. Stir continuously at 0℃ and 600r / min for 0.5h to completely dissolve the resin and obtain solution one. (6) The solution prepared in step (5) is heated to 25°C at a rate of 0.5°C / min while stirring at 600 r / min. After stirring at this temperature for 1 h, the solution is filtered and the filter residue and acetone solution are collected respectively.

[0054] (7) After repeating steps (5) and (6) three times on the filter residue, the final filter residue (spiciness of the final filter residue <0.005%) is rinsed with acetone. The volume (L) of acetone used is 0.5 times the mass (kg) of the chili oil resin after molecular distillation. The acetone solutions obtained from each operation are mixed and vacuum desolvated at a temperature of 55℃ and a vacuum degree of -0.085Mpa to obtain the refined chili oil resin (spiciness 1.39%, acid value 0.05mg / g).

[0055] Cooking test: 10g of refined chili oleoresin was added to 500g of soybean oil and mixed thoroughly. 1500mL of purified water was added, and the mixture was brought to a boil at 2100W, then reduced to 1600W and cooked for 20 minutes. The surface foaming was observed after cooking for 2-5 minutes at 1600W; no foaming was observed. After the heat was turned off, both the oil and water layers were clear, and the bottom of the cooking container was visible. The haze value of the oil layer was 5.31, and the light transmittance value of the water layer was 90.27.

[0056] Chili oleoresin was stored at 4°C. The presence of solidified chili oleoresin was observed by inverting the storage container. The results showed that the refined chili oleoresin, after being inverted at low temperature, flowed to the bottom of the container without solidification. After being stored at room temperature (20°C) and 4°C for 6 months, the chili oleoresin product remained stable without precipitation.

[0057] Example 3 This embodiment provides a method for refining chili oil resin, the steps of which are as follows: (1) Material preparation: 10 kg of chili oil resin after molecular distillation, 446.29 g of sodium hydroxide, and 0.43 kg of table salt; The chili oleoresin obtained after molecular distillation was obtained by molecular distilling a chili oleoresin raw material with a spiciness of 40% (prepared by adding 10 times the amount of ethanol (L) to Indian TEJIA chili powder (kg), stirring and extracting at 60℃ for 50 min, filtering the chili residue, and concentrating the solvent to obtain chili oleoresin). The primary light phase chili oleoresin was collected after molecular distillation at 190℃, vacuum degree 5 Pa, feed rate 10 mL / min, and scraper rotation speed 130 r / min. Its spiciness was 27.31% and its acid value was 62.48 mg / g.

[0058] (2) Dissolve potassium hydroxide and salt in 5 kg of water to obtain alkaline salt water; (3) After heating the chili oil resin after molecular distillation to 45°C, add it to the alkaline brine. At 45°C, stir at 400 r / min for 0.75 h, and centrifuge at 3000 r / min for 7.5 min to separate and remove the alkaline brine. (4) Cleaning: Replace the alkaline salt water with clean water and repeat step (3) to obtain cleaned chili oil resin; (5) Add acetone at 3°C ​​to the chili oil resin after cleaning in step (4). The volume (L) of acetone used is 10 times the mass (kg) of the chili oil resin after molecular distillation. Stir continuously at 3°C ​​and 400r / min for 0.75h to completely dissolve the resin and obtain solution one. (6) The solution prepared in step (5) is heated to 30°C at a rate of 0.75°C / min while stirring at 400 r / min. After stirring at this temperature for 0.75 h, it is filtered and the filter residue and acetone solution are collected respectively.

[0059] (7) After repeating steps (5) and (6) three times on the filter residue, the final filter residue (spiciness of the final filter residue <0.005%) is rinsed with acetone. The volume (L) of acetone used is 0.4 times the mass (kg) of the chili oil resin after molecular distillation. The acetone solutions obtained from each operation are mixed and vacuum desolvated at a temperature of 60℃ and a vacuum degree of -0.08Mpa to obtain the refined chili oil resin (spiciness 47.02%, acid value 0.39mg / g).

[0060] Cooking test: 10g of refined chili oleoresin was added to 500g of soybean oil and mixed thoroughly. 1500mL of purified water was added, and the mixture was brought to a boil at 2100W, then reduced to 1600W and cooked for 20 minutes. The surface foaming was observed after cooking for 2-5 minutes at 1600W; no foaming was observed. After the heat was turned off, both the oil and water layers were clear, and the bottom of the cooking container was visible. The haze value of the oil layer was 8.02, and the light transmittance value of the water layer was 90.58.

[0061] The refined chili oleoresin was formulated with caprylic / capric triglycerides to a spiciness level of 10% (excluding coagulation caused by excessive capsaicin concentration). It was then stored at 4°C. The presence of coagulation was observed by inverting the storage container. At low temperatures, the refined chili oleoresin flowed to the bottom of the container after inversion without coagulation. After 6 months of storage at room temperature (20°C) and 4°C, the formulated chili oleoresin products remained stable and showed no precipitation.

[0062] Comparative Example 1 (without acetone treatment) This comparative example provides a method for refining chili oil resin, which is basically the same as the method in Example 1, except that the acetone extraction operation in steps (5)-(7) is not performed.

[0063] The saponified chili oil resin was tested by boiling according to the description in Example 1. The results showed that after boiling at 2100W and then reducing to 1600W for 2-5 minutes, severe foaming occurred on the surface of the oil layer (e.g., ...). Figure 1 ); After 20 minutes of fire stoppage, the oil layer became turbid (e.g. Figure 2 Oil layer haze value: 37.24.

[0064] The refined chili oleoresin was adjusted to a spiciness level of 10% using caprylic / capric triglyceride (to exclude coagulation caused by excessive capsaicin concentration). It was then stored at 20°C, and coagulation was observed by inverting the storage container. (See photo). Figure 3 .

[0065] Comparative Example 2 (the acetone extraction process does not involve a temperature increase from low to high temperature). This comparative example provides a method for refining chili oil resin. The preparation method is basically the same as that in Example 1, except that: the temperature of acetone used in step (5) and the temperature during continuous stirring are both 25°C, and step (6) is not performed after step (5). Instead, the system after stirring in step (5) is directly filtered to collect the filter residue and acetone solution. Then, the filter residue collected in step (5) is repeated three times. The final filter residue is washed with 3L of acetone. The acetone solutions obtained from each operation are mixed and vacuum desolvated at a temperature of 65°C and a vacuum degree of -0.09Mpa to obtain the refined chili oil resin.

[0066] Cooking test: The cooking test was conducted according to the description in Example 1. No turbidity was observed in the broth, but the spiciness of the refined chili oil resin was only 27.32%, resulting in a low overall spiciness yield.

[0067] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for refining capsicum oleoresin, characterized by, include: (1) After the chili oil resin after molecular distillation is fully saponified with alkaline brine at 40-50℃, the aqueous phase is removed; The chili oil resin after molecular distillation is the primary light phase collected after molecular distillation of chili oil resin raw material at 100-200℃ and vacuum degree 0-200pa. (2) Wash with water to obtain saponified chili oil resin; (3) Dissolve the saponified chili oil resin in acetone at 0-5℃ to obtain solution one; (4) Raise the temperature of the first solution to 20-30°C with stirring, keep it warm and stir, then filter and collect the filter residue and acetone solution; (5) Repeat steps (3) and (4) on the filter residue until the spiciness of the filter residue is <0.005% after rinsing with acetone; (6) Remove the solvent after mixing the acetone solutions obtained from each operation.

2. The method of claim 1, wherein, In step (1), the mass of the alkaline salt water used is 0.5-1 times the mass of the chili oil resin after molecular distillation; The amount of hydroxyl groups in the alkaline brine (mol) is 0.9-1.03 times the product of the acid value (mg / g) and mass (g) of the capsicum oleoresin after molecular distillation, divided by 56; the mass concentration of salt in the alkaline brine is 7-15%.

3. The method according to claim 1 or 2, characterized in that, In step (2), the method of cleaning with water is the same as in step (1), except that the alkaline salt water is replaced with water; And / or, in step (3), the volume L of acetone used is 5-15 times the mass kg of chili oil resin after molecular distillation.

4. The method according to any one of claims 1 to 3, characterized in that, In step (4), the rate of temperature increase is 0.5-1℃ / min; And / or, the heat preservation and stirring time is 0.5-1 hour; And / or, the stirring rate is 300-600 r / min.

5. The method according to any one of claims 1 to 4, characterized in that, In step (5), repeat steps (3) and (4) 2-3 times; And / or, when rinsing the filter residue, the volume of acetone used (L) is 0.2-0.5 times the mass (kg) of the chili oil resin after molecular distillation.

6. The method according to any one of claims 1-5, characterized in that, In step (6), the solvent removal method is vacuum desolvation, and the vacuum desolvation temperature is 50-70℃ and the vacuum degree is -0.080~-0.095Mpa; And / or, the spiciness of the capsicum oleoresin after molecular distillation is >1%.

7. The method according to any one of claims 1-6, characterized in that, It also includes a step of adjusting the spiciness to ≤10% after step (6).

8. A chili oil resin, characterized in that, Prepared by the method described in any one of claims 1-7.

9. The application of the chili oil resin according to claim 8 in the preparation of hot pot base.

10. A hot pot base, characterized in that, Includes the capsicum oleoresin according to claim 8.

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