14 results about "Capsicum Oleoresin" patented technology

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention discloses a lacrimation composition and a preparation method of the lacrimation composition, and the lacrimation composition comprises the following raw materials in parts by weight: 0.5-1.5 parts of capsaicin; 5 to 10 parts of capsicum oleoresin; 80 to 90 parts of a preservative; 0.1 to 0.2 part of a thickening agent; and 1 to 1.3 parts of absolute ethyl alcohol. By adding more preservatives and a proper amount of thickeners into the lacrimation composition, the long-term storage stability and reliability of the lacrimation composition can be improved, and then the storage life of the lacrimation composition is prolonged.

The invention discloses a colorless capsicum oleoresin microemulsion and a preparation method and application thereof, and belongs to the technical field of food processing.The preparation method of the colorless capsicum oleoresin microemulsion comprises the following steps that oil-soluble capsicum oleoresin and an emulsifier are heated, then water is added for mixing, and water-soluble capsicum oleoresin is obtained; adding an enzyme preparation into the water-soluble capsicum oleoresin, and carrying out ultrasonic enzymolysis reaction to obtain an enzymolysis solution; and carrying out enzyme inactivation treatment on the enzymolysis solution, and then centrifuging to remove precipitate to obtain supernate, namely the colorless capsicum oleoresin microemulsion. According to the method, colored capsanthin is degraded into colorless substances through mild enzymolysis reaction, and meanwhile, capsaicin molecules are prevented from being damaged. The colorless capsicum oleoresin microemulsion prepared by the invention has the advantages of high stability, improved fluidity and few impurities, and is beneficial to application in colorless or light-colored food.

The utility model discloses a capsicum oleoresin microencapsulation device which comprises a fixed bottom plate, a fixed support is connected to the end face of the fixed bottom plate, a controller is connected to the side wall of the fixed support, a two-way lifting structure is connected to the fixed support, a sealing end cover and a clamping structure are connected to the two-way lifting structure, and the clamping structure is connected to the sealing end cover. According to the capsicum oleoresin microencapsulation device disclosed by the utility model, the bidirectional lifting structure is arranged in the capsicum oleoresin microencapsulation device, so that the driving motor in the bidirectional lifting structure passes through the transmission structure, and the design that the sealing end cover and the stirring barrel are separated from each other is utilized; the sealing end cover and the stirring barrel can be quickly separated, so that the device is more convenient to use, and the problem that the sealing end cover and the stirring barrel cannot be quickly separated is solved.

The present application belongs to the technical field of capsicum oleoresin extraction, and provides a method for extracting capsicum oleoresin from capsicum. The method comprises: (1) raw material pretreatment: drying and crushing the capsicum to obtain capsicum powder; (2) supercritical extraction: controlling the pressure in the extraction kettle to be 15-20 Mpa, the ratio of the volume of CO2 fluid to the dosage of capsicum powder to be 15-25 L:1 kg, extracting at 34-36 DEG C for 29-31 min, then increasing the temperature to 39-41 DEG C for 29-31 min, then decreasing the temperature to 36-38 DEG C for 29-31 min, to obtain a mixed fluid; (3) after the extraction is completed, the mixed fluid enters a separation kettle, the capsicum oleoresin separated and collected through a filter screen is subjected to vacuum deodorization and filtration refining to obtain a finished product. The method can obtain capsicum oleoresin with high yield and rich in capsicum red pigment.

The invention discloses a method for extracting capsicum oleoresin from industrial peppers, which mainly comprises the following steps: pickling and separating the pepper powder, extracting with caprylic decanoic acid glyceride and glycerol as extraction solvents, separating the solvent, membrane separation, adding surfactant emulsification, and then extracting with n-butanol. The method of the invention removes most of the acid-soluble odorous substances and substances with large polarity that are not conducive to the flow of the extract by pretreatment with an organic acid solution, further separates capsaicin from impurities by using caprylic decanoic acid glyceride and glycerol as extraction solvents, and then emulsifies the odorous substances with poor water solubility by using a surfactant to make the odorous substances more soluble in water, extracts capsaicin with n-butanol, and removes stubborn odorous substances. The method of the invention can effectively improve the fluidity of capsicum oleoresin, improve the extraction efficiency, and effectively remove the rancid smell, and is suitable for industrialized scale-up production and expanding the application in food additives.

Topical polyherbal oleogel composition, comprising, in weight percent of the finished product: (i) Boswellia serrata CO2 select extract 1.0–5.0%; (ii) Curcuma longa phytosome 0.5–2.5% with curcuminoids complexed to phospholipids together with turmerone-rich turmeric essential oil 0.2–0.8%; (iii) Zingiber officinale CO2 select extract 0.5–2.5%; (iv) Hypericum perforatum macerate oil 3.0–10.0%; (v) Capsaicinoids in an equivalent amount of 0.01–0.05%, obtained from Capsicum oleoresin, and Mentha piperita oil 0.3–1.0% together with Rosmarinus officinalis oil 0.2–0.6%; (vi) a carrier phase of sesame oil and medium-chain triglycerides in a ratio of 2:1 to 1:1, and castor oil 8–12% and squalane 1.0–3.0%; (vii) a structuring phase of sunflower lecithin 0.8–2.0% and beeswax 3.0–6.0%, providing a lamellar, shear-thinning oleogel; and (viii) mixed tocopherols 0.1–0.3% and a rosemary diterpene antioxidant extract 0.05–0.2%;wherein the composition is anhydrous with a water activity ≤ 0.55, and wherein the mass ratio of total boswellic acids to total curcuminoids is 0.8:1 to 1.6:1 and the mass ratio of menthol to total capsaicinoids is 10:1 to 30:1.;

This invention provides a continuous extraction device for extracting chili oil resin, including an extraction tank. An extraction auxiliary device is installed inside the extraction tank and fixed to a top cover. The top cover is fixedly installed inside the extraction tank. A support leg is fixedly installed below the extraction tank, with an injection port and a discharge port respectively located at the top and bottom of one side. A support frame is fixedly installed above the extraction tank. Hydraulic cylinders are fixedly installed at the bottom of the extraction tank and above the support frame, with the output ends of two opposing hydraulic cylinders connected to the extraction auxiliary device. An ultrasonic generator is fixedly installed outside the extraction tank and connected to an ultrasonic bar installed inside. This invention uses hydraulic cylinders to drive the extrusion disc to reciprocate, accelerating the dissolution of chili oil resin and shortening the extraction time. Its special structure adapts to different raw materials, improving the extraction rate. The annular space isolates impurities and stabilizes the solvent concentration. Convenient raw material feeding and precise control ensure continuous and efficient production.

The invention discloses a hedyotis diffusa flavored oily essence and a preparation method thereof. Comprising acetic acid, n-butyric acid, isovaleric acid, decanoic acid, isovaleraldehyde, (E)-2-decenal, trans-2, trans-2, 4-nonadienal, trans-2, trans-2, 4-decadienal, 2-tridecanone, ethyl butyrate, ethyl hexanoate, ethyl fenugreek lactone, 2-methyl-3-mercaptofuran, bis (2-methyl-3-furyl) disulfide, difurfuryl disulfide, 2, 2, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol and the like. The hot pot essential oil is prepared from the following raw materials: 4, 5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethyl thiazole, 4, 5-dimethyl-2-isobutyl-3-thiazoline, 2-acetylpyrazine, ethyl maltol, litsea cubeba essential oil, zanthoxylum armatum essential oil, capsicum oleoresin, hot pot essential oil, vitamin E and salad oil. The essence disclosed by the invention has the fresh fragrance and fat fragrance of meat such as duck blood and pork intestines, and is rich in fragrance, good in cooking feeling, moderate in composite spicy flavor and spicy taste, good in fragrance harmony and resistant to high temperature.

The application discloses a method for extracting capsicum oleoresin from fresh chilli with low energy consumption and low solvent consumption, which takes fresh industrial chilli as raw material, crushes and beats the chilli into pulp, carries out enzymolysis, carries out pressure filtration separation, respectively extracts chilli residue and concentrated chilli water with different solvents, and finally recovers the solvents to obtain capsicum oleoresin. The method can save a large amount of energy consumption of the baking link of industrial chilli, avoid environmental pollution and harm to workers in the powder beating and granulation links, separate chilli residue and water, use the extraction solvent in a targeted manner, extract the concentrated chilli water, and maximize the waste of the solvent, so that the solvent consumption is reduced. The method for extracting capsicum oleoresin has the advantages of simple production process, easy control, low energy consumption, low solvent consumption, safety and environmental protection, and the like, and can improve the comprehensive competitiveness of products and enterprises.

The utility model discloses a capsicum oleoresin distillation and extraction device, and relates to the technical field of extraction devices. The device comprises a distillation barrel, an outer barrel, an extraction liquid tank, a stirring device and a heating device, the distillation barrel is fixedly sleeved with the outer barrel, the extraction liquid tank is connected with the top of the distillation barrel, the stirring device is located in the distillation barrel, and the heating device is arranged in a gap between the distillation barrel and the outer barrel. The heating device and the stirring device are connected through a coaxial reversing mechanism, a feeding hole is formed in the top of the distillation barrel and is used for putting a pepper raw material into the distillation barrel, an electric fan is fixedly mounted in the feeding hole, a distillation gas guide pipe is fixedly connected to the top of the distillation barrel, and the distillation gas guide pipe is fixedly connected to the bottom of the distillation barrel. The capsicum oleoresin distillation and extraction device effectively improves the capsicum oleoresin distillation and extraction efficiency in use, is simple in operation, can be easily operated by a user, and is simple in structure and convenient for later maintenance.

The invention discloses a wine-like flavor alcohol-free beverage and a preparation method thereof, and particularly relates to the technical field of drinks, the wine-like flavor alcohol-free beverage comprises the following preparation raw materials by gram: 430 g of glycerol (glycerol), 1.5 g of ethyl acetate, 0.2 g of decolorized water-soluble capsicum oleoresin, 0.018 g of sucrose octaacetate, 0.7 g of potassium sorbate, 1000 g of purified water, 4.5 g of 2-(4-methoxyphenoxy)-sodium propionate, and the balance of water. The ethyl acetate, the decolorized water-soluble capsicum oleoresin, the 2-(4-methoxyphenoxy)-sodium propionate and the sucrose octaacetate are edible flavors and fragrances, and 2 g of ethyl hexanoate can be used for replacing 1.5 g of ethyl acetate. In the preparation process of the wine-like flavor alcohol-free beverage, no ethanol residue is generated after the raw materials are mixed, heated and stirred; when the beverage is prepared, a large amount of time is not needed for distillation, the distillation time does not need to be controlled, the preparation method is simpler, and the yield is higher.

The utility model discloses a capsaicin separation device for capsicum oleoresin generation, and relates to the technical field of capsicum processing, the capsaicin separation device comprises a crushing assembly, and a filtering assembly is arranged at the bottom end of the crushing assembly; the crushing assembly comprises a crushing bin, a baffle is arranged at the bottom end of the crushing bin, an extension plate is fixedly installed at the bottom end of the baffle, a set of insertion holes are evenly formed in the top end of the extension plate, an insertion block is arranged above the extension plate, a pull rod is fixedly installed at the top end of the insertion block, and the outer wall of the pull rod is sleeved with a spring. The filtering assembly comprises a filtering bin, a material guiding inclined plate is fixedly installed on the inner wall of the filtering bin, a filtering net plate is fixedly installed on the inner wall of the filtering bin, the filtering net plate has a certain inclination angle and is provided with a baffle, and the baffle can be moved, so that the exposed area of a discharging groove can be changed, and the discharging speed of smashed chilies can be flexibly controlled; the accumulation of the filter screen plate caused by too fast blanking is avoided, and the filtering effect is ensured.