CN111493304A - Method for removing bitter taste of pepper extract - Google Patents
Method for removing bitter taste of pepper extract Download PDFInfo
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- CN111493304A CN111493304A CN202010344519.7A CN202010344519A CN111493304A CN 111493304 A CN111493304 A CN 111493304A CN 202010344519 A CN202010344519 A CN 202010344519A CN 111493304 A CN111493304 A CN 111493304A
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- extract
- sodium chloride
- pepper extract
- zanthoxylum bungeanum
- chloride solution
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- 229940116257 pepper extract Drugs 0.000 title claims abstract description 79
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 39
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 78
- 239000011780 sodium chloride Substances 0.000 claims abstract description 47
- 238000003756 stirring Methods 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims description 57
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 42
- 230000008569 process Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000004519 grease Substances 0.000 abstract description 6
- 235000002566 Capsicum Nutrition 0.000 abstract description 5
- 239000006002 Pepper Substances 0.000 abstract description 5
- 241000722363 Piper Species 0.000 abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 28
- 239000000126 substance Substances 0.000 description 21
- 239000000243 solution Substances 0.000 description 17
- 230000000694 effects Effects 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 13
- 235000019441 ethanol Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 11
- 241000949456 Zanthoxylum Species 0.000 description 6
- -1 alcohol ketone Chemical class 0.000 description 6
- 230000036571 hydration Effects 0.000 description 6
- 238000006703 hydration reaction Methods 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 239000008399 tap water Substances 0.000 description 5
- 235000020679 tap water Nutrition 0.000 description 5
- 239000010779 crude oil Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 231100000862 numbness Toxicity 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003112 inhibitor Substances 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000612118 Samolus valerandi Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000703 high-speed centrifugation Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for removing bitterness of a pepper extract, which comprises the steps of respectively heating the pepper extract and a sodium chloride solution to 55-85 ℃, mixing the pepper extract and the sodium chloride solution at basically the same temperature, fully stirring for at least 15min, and centrifugally collecting grease by a three-phase centrifuge to obtain the bitter-removed pepper extract. The sodium chloride solution is 2% in mass content, and the weight ratio of the pepper extract to the sodium chloride solution is 1: 15-25. The method remarkably reduces the bitter taste of the pepper extract, improves the stability of pepper extraction, improves the tingling degree of the pepper extract, and has high yield and simple operation.
Description
Technical Field
The invention relates to a pepper extract refining process, in particular to a method for removing bitterness of pepper extract.
Background
The pepper and pepper extract are widely used in food industry, and mainly provide the numb taste and the special flavor of the pepper. The pepper extract is obtained by the pepper through related processing technology, belongs to grease substances, has high tingling degree, heavy bitter taste and more impurities, can be layered after being placed for a long time, and has great influence on the application and storage of the pepper extract. The state of the pepper extract is directly influenced by temperature, the pepper extract is viscous at low temperature, the viscosity is reduced at high temperature, the fluidity is enhanced, and the pepper extract becomes liquid with good fluidity.
Due to alcohols, ketones and other substances in the pepper extract, the pepper extract always has unpleasant bitter taste, so the application of the pepper extract is severely limited. The bitter substances of the pepper extract are complex in source, including colloid, alcohol substances, ketone substances and the like, and have a synergistic effect mutually so as to influence the bitter degree and the bitter retention time of the pepper extract.
The traditional Chinese prickly ash extract debitterizing technology adopts a similar compatibility principle, alcohol is utilized to treat the Chinese prickly ash extract, bitter organic substances are removed along with the alcohol treatment, so that the bitter taste of the Chinese prickly ash extract is reduced to a certain extent, but part of special aroma and numb taste of the Chinese prickly ash extract can be brought away, and the obvious quality reduction of the Chinese prickly ash extract is caused, or a bitter inhibitor is adopted, because the substance composition of the Chinese prickly ash extract causing the bitter taste is extremely complex, the bitter inhibitor can only inhibit part of the bitter taste, and the bitter inhibitor is expensive in cost, a feasible Chinese prickly ash extract debitterizing method is needed to treat the Chinese prickly ash extract, the quality of the numb taste special aroma is retained to the maximum extent while the bitter degree is reduced, and the Chinese prickly ash extract debit.
Disclosure of Invention
The invention overcomes the defects of the prior art, and provides the implementation mode of the bitter removing method of the pepper extract, so that the problem of heavy bitter taste of the pepper extract can be expected to be solved, the bitter taste is obviously reduced, and the use effect of the pepper extract is effectively improved.
In order to solve the technical problem, one embodiment of the present invention adopts the following technical solutions:
a method for debitterizing a pepper extract comprises the following steps:
heating fructus Zanthoxyli extract and sodium chloride solution to 55-85 deg.C respectively, mixing, stirring, centrifuging, and collecting oil to obtain debitterized fructus Zanthoxyli extract.
In the method for debitterizing the pepper extract, the pepper extract and the sodium chloride solution can be heated to a temperature difference of less than 1 ℃. Although the temperature difference between the pepper extract and the sodium chloride solution is more than 1 ℃, the bitter taste of the pepper extract can be removed by the sodium chloride solution, but the bitter taste removing effect is weakened to a certain extent. Preferably, the debittering condition is that the pepper extract and the sodium chloride solution are mixed under the same temperature condition.
According to the method for removing the bitter taste of the pepper extract, the mass content of sodium chloride in a sodium chloride solution is 2%. The sodium chloride has the effects of salting out, reducing the solubility of the pepper extract, influencing the debittering effect by the sodium chloride content, having poor debittering effect on the pepper extract by using tap water, obviously improving the debittering effect by adding a solution containing the sodium chloride, and leading the pepper extract to introduce impurities if the concentration of the added salt water is too high, so that the quality of the pepper extract is reduced.
According to the method for removing the bitter taste of the pepper extract, the weight ratio of the pepper extract to the sodium chloride solution is 1: 15-25. The use amount of the mixed solution prepared from the pepper extract and the sodium chloride solution has obvious influence on the debittering effect, when the use amount is too low, the debittering effect is not obvious, the pepper extract still has heavier bitterness, 15-25 times of the sodium chloride solution can achieve the obvious debittering effect, and if more saline water is used, compared with the use of 15-25 times of the saline water, the debittering degree is not obviously changed, the water consumption is increased, and the waste is caused.
The method for removing the bitter taste of the pepper extract maintains the constant temperature of the mixed liquid of the pepper extract and the sodium chloride solution in the mixing and fully stirring processes. After heating, the pepper extract and the saline water need to be mixed and fully stirred, the mixing and stirring process needs to keep the mixed liquid at a constant temperature, the combination of colloidal substances and alcohol ketone substances in the saline water and the water is deteriorated due to the change of the temperature, and the constant temperature is kept to be beneficial to promoting the rapid combination of the colloidal substances and the alcohol ketone substances with the water.
The method for removing the bitter taste of the pepper extract comprises the following steps of fully stirring: stirring by adopting a preparation tank, wherein the stirring speed is 500-600 revolutions per minute, and the stirring time is at least 15 min. The bitter substances can be combined with water by stirring thoroughly.
The method for removing the bitter taste of the pepper extract adopts a three-phase centrifuge, the centrifugation speed is 4000-.
In the method, different fructus Zanthoxyli types or fructus Zanthoxyli extracts prepared by different methods may need to be selected at different temperatures within 55-85 deg.C to achieve optimal debittering effect. In one embodiment, the fructus Zanthoxyli is Hanyuan fructus Zanthoxyli, and the fructus Zanthoxyli extract and sodium chloride solution are heated to 70-85 deg.C and mixed. In another embodiment, the fructus Zanthoxyli is Dahongpao fructus Zanthoxyli, and the fructus Zanthoxyli extract and sodium chloride solution are heated to 55-75 deg.C and mixed.
Usually, the bitter-removing effect can be achieved under the condition of about 20 times of the dosage of the saline water, but different dosage of the saline water can be selected according to different types of pepper extracts and the bitter-removing effect to be achieved. For example, when the zanthoxylum is Hanyuan fructus Zanthoxyli, the zanthoxylum extract and the sodium chloride solution are preferably mixed according to the weight ratio of 1:15-20, and when the zanthoxylum is Dahongpao fructus Zanthoxyli, the zanthoxylum extract and the sodium chloride solution are preferably mixed according to the weight ratio of 1: 20-25.
The substances above colloid, alcohol substances and ketone substances can be regarded as impurities of the pepper extract, the bitter taste can be removed by adopting a purification and refining method, the influence on the quality of the pepper extract is small by utilizing the brine hydration to remove the bitter taste, and the operation process is simple. The brine is added into the crude oil to be treated, so that water-soluble impurities can be coagulated and precipitated to be separated from the grease. In the hydration process, colloidal substances in the pepper extract can be combined with water molecules, molecules of the alcohol ketone substances contain hydrophilic groups and hydrophobic groups, when no moisture or little moisture is contained in the pepper extract, the alcohol ketone substances can be dissolved and dispersed in the pepper extract, when the alcohol ketone substances are contacted with water, the water can be combined with the inherent hydrophilic groups, the combination has stronger hydrophilicity, the colloidal substances and the alcohol ketone substances in the pepper extract are fully combined with the water along with the increase of the added moisture in the pepper extract, and finally the pepper extract and the water are separated by high-speed centrifugation. The temperature, stirring mode, choice and dosage of hydration solvent and the like adopted during hydration can directly influence the debittering effect of the pepper extract. According to the technology, the pepper extract is still in a layered state at a too low heating temperature and cannot be effectively hydrated, and after the heating temperature exceeds 85 ℃, fragrance and numb components are rapidly lost due to continuous high temperature, so that the quality of the pepper extract is reduced. The pepper extract can not be fully contacted with the hydration solvent due to too short stirring time, so that the debitterizing effect is not obvious, the stirring time is more than 15min, the debitterizing effect is not negatively affected, and the economic consideration is not cost-effective.
Compared with the prior art, the invention has at least the following beneficial effects:
the method can remarkably reduce bitter taste of fructus Zanthoxyli extract, and the reduction degree reaches 33-47%.
The bitter taste of the pepper extract is removed, the related quality of the pepper extract is obviously improved, the stability of the pepper extract is improved, the pepper extract can be stored for a long time, or is uniform and stable under the condition of long-term low-temperature storage without obvious layering, and meanwhile, the whole color is uniform and stable, and the fluidity is good.
The tingling degree (the tingling degree is the quantitative measurement unit mg/g) of the zanthoxylum bungeanum extract is remarkably improved after the zanthoxylum bungeanum extract is treated by the method, and the improvement rate is between 14 and 22 percent.
The method has high yield and small loss, the yield of large-scale production is more than 90 percent, and the operation process is relatively simple and practical.
The astringent taste of the zanthoxylum bungeanum maxim extract is greatly reduced, the intensity of the bitter taste of the zanthoxylum bungeanum maxim extract in the oral cavity is greatly reduced, and the retention time of the bitter taste of the zanthoxylum bungeanum maxim extract in the oral cavity is shortened.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Squeezing and extracting Hanyuan red pepper to obtain a pepper extract, preparing saline water with solute mass concentration of 2% by using salt and tap water, respectively heating the pepper extract and the saline water to 85 ℃, mixing according to the weight ratio of 1:15, maintaining the constant temperature of 85 ℃, fully stirring at the temperature, wherein the stirring equipment is a preparation tank, the stirring speed is 540 revolutions per minute, stirring lasts for 15min, then centrifuging for 12min under the condition of 4000 revolutions per minute by using a three-phase centrifuge, collecting upper-layer grease to obtain the bitter-removed pepper extract, and removing the bitter of crude oil of every 1L on average to obtain the 0.94L pepper extract.
Example 2
Squeezing and extracting Hanyuan red pepper to obtain a pepper extract, preparing saline water with solute mass concentration of 2% by using salt and tap water, respectively heating the pepper extract and the saline water to 70 ℃, mixing according to the weight ratio of 1:20, maintaining the constant temperature of 70 ℃, fully stirring at the temperature, wherein the stirring equipment is a preparation tank, the stirring speed is 540 revolutions per minute, stirring lasts for 15min, then centrifuging for 12min under the condition of 4000 revolutions per minute by using a three-phase centrifuge, collecting upper-layer grease to obtain the bitter-removed pepper extract, and removing the bitter of crude oil of every 1L on average to obtain the 0.93L pepper extract.
Example 3
Squeezing and extracting Zanthoxylum bungeanum Maxim to obtain Zanthoxylum bungeanum Maxim extract, preparing saline water with solute mass concentration of 2% by using salt and tap water, respectively heating the Zanthoxylum bungeanum Maxim extract and the saline water to 60 ℃, mixing according to the weight ratio of 1:25, maintaining the constant temperature of 60 ℃, fully stirring at the temperature, wherein the stirring equipment is a preparation tank, the stirring speed is 540 r/min, stirring lasts for 15min, then centrifuging for 12min at 4000 r/min by using a three-phase centrifuge, collecting upper-layer grease to obtain the debittered Zanthoxylum bungeanum Maxim extract, and debittering the crude oil per 1L on average to obtain the 0.93L Zanthoxylum bunge.
The degree of tingling of the zanthoxylum bungeanum extracts obtained in examples 1 to 3 was determined and the zanthoxylum bungeanum extracts were subjected to sensory evaluation:
the measurement method of the tingling degree of the zanthoxylum bungeanum extract comprises the steps of putting 0.5g of the zanthoxylum bungeanum extract into a 50ml volumetric flask, fixing the volume to a scale mark by using absolute ethyl alcohol, measuring an absorption value A of the zanthoxylum bungeanum extract at a position with a wavelength of 268nm by using an ultraviolet spectrophotometer, and substituting the absorption value A into a tingling degree formula to calculate the tingling degree lambda of zanthoxylum bungeanum oil.
Note: a is the absorption value of the pepper extract, and m is the dilution multiple; the unit of the degree lambda of the zanthoxylum oil is mg/g.
Because the bitterness does not correspond to a standard detection method, quantitative analysis cannot be carried out, and only qualitative analysis and sensory evaluation can be carried out, so that the bitterness reduction degree is obtained. The main method comprises the following steps of respectively diluting 140 times, 160 times, 180 times, 200 times, 220 times, 240 times, 260 times, 280 times, 300 times, 320 times and 400 times of the untreated pepper extract and the treated pepper extract, and carrying out bitter sensory evaluation comparison on samples.
Two groups of samples can be set as A sample (treated Zanthoxylum bungeanum extract) and B sample (untreated Zanthoxylum bungeanum extract) respectively, assuming that the bitter intensity of 160 times dilution of A sample is equivalent to the bitter intensity of 200 times dilution of B sample, i.e. the bitter intensity of A sample is equivalent to that of B sample
The bitterness is reduced
The bitter taste of the A sample is reduced by 20%, namely the bitter taste of the treated pepper extract is reduced by 20% compared with the bitter taste before treatment.
Setting a control group:
control group 1: the degree of tingling was measured without any treatment, and the bitterness reduction rate was measured from the original sample and subjected to sensory evaluation analysis.
Control group 2: adding 2% saline 15 times without heating, mixing and stirring for 15min, centrifuging, detecting the degree of numbness of the treated fructus Zanthoxyli extract, testing bitterness reducing rate with the original extract before treatment, and performing sensory evaluation and analysis.
Control group 3: adding 20 times of tap water at 80 deg.C, mixing and stirring for 15min, centrifuging, detecting the degree of numbness of the treated fructus Zanthoxyli extract, testing the bitterness reduction rate of the extract before treatment, and performing sensory evaluation and analysis.
Control group 4: adding 2% saline water at 80 deg.C, mixing and stirring for 5min, centrifuging, detecting the degree of numbness of the treated fructus Zanthoxyli extract, testing bitterness reducing rate with the original shape before treatment, and performing sensory evaluation and analysis.
Control group 5: adding 2% saline water at 80 deg.C, mixing and stirring for 15min, centrifuging, detecting the degree of numbness of the treated fructus Zanthoxyli extract, testing bitterness reducing rate with the original shape before treatment, and performing sensory evaluation and analysis.
Sensory evaluation criteria are shown in table 1.
TABLE 1 sensory evaluation criteria
The sample zanthoxylum bungeanum extracts of examples 1 to 3 and the samples of the respective control groups were subjected to the calculation of the degree of tingling and the sensory evaluation according to the above criteria, the results of which are shown in table 2.
Table 2 experimental results of each sample
| Name (R) | Judu (mg/g) | Sensory score | Bitterness reduction Rate (%) |
| As received | 93.48 | 10 | 0 |
| Example 1 sample | 113.11 | 39 | 46.67 |
| Example 2 sample | 110.37 | 37 | 42.86 |
| Example 3 sample | 109.56 | 36 | 41.23 |
| Control group 1 sample | 93.48 | 10 | 0 |
| Control group 2 sample | 95.23 | 13 | 0 |
| Control group 3 sample | 105.96 | 34 | 35.71 |
| Control group 4 sample | 101.26 | 33 | 30.77 |
| Control group 5 sample | 104.35 | 30 | 23.08 |
The experimental result shows that when the hydration temperature is 55-85 ℃, 2% concentration saline water is added, the water addition amount is 15-25 times of the weight of the pepper extract, after water is added, the pepper extract and water mixed liquid are fully stirred and mixed, the constant temperature is maintained during stirring, centrifugal separation is carried out after stirring is carried out for at least 15min, the bitter degree of the obtained pepper extract is reduced to the highest degree, the tingling degree of the pepper extract is improved to the highest degree, and the sensory score is the highest, so that the method can effectively remove the bitter taste of the pepper extract.
Although the invention has been described herein with reference to illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure.
Claims (10)
1. A method for debitterizing a pepper extract is characterized by comprising the following steps:
heating fructus Zanthoxyli extract and sodium chloride solution to 55-85 deg.C respectively, mixing, stirring, centrifuging, and collecting oil to obtain debitterized fructus Zanthoxyli extract.
2. The method of debittering of zanthoxylum bungeanum extract according to claim 1, characterized in that the difference between the temperature of the zanthoxylum bungeanum extract and the sodium chloride solution at the time of mixing is less than 1 ℃.
3. The method for debitterizing Zanthoxylum bungeanum extract according to claim 1, characterized in that the mass content of sodium chloride in the sodium chloride solution is 2%.
4. The method of debitterizing a Zanthoxylum bungeanum extract according to claim 1, characterized in that the weight ratio of the Zanthoxylum bungeanum extract to the sodium chloride solution is 1:15-25 during mixing.
5. The method for debitterizing Zanthoxylum bungeanum extract according to claim 1, wherein the temperature of the mixed liquid of Zanthoxylum bungeanum extract and sodium chloride solution is maintained constant during the mixing and stirring process.
6. The method for debitterizing Zanthoxylum bungeanum extract according to claim 1, characterized in that the conditions of sufficient stirring are: stirring by adopting a preparation tank, wherein the stirring speed is 500-600 revolutions per minute, and the stirring time is at least 15 min.
7. The method for removing bitter taste of Zanthoxylum bungeanum extract as claimed in claim 1, wherein the centrifugation is carried out by a three-phase centrifuge at 4000-5000 rpm for 10-12 min.
8. The method of debitterizing a zanthoxylum bungeanum extract according to claim 1, characterized in that the zanthoxylum bungeanum extract and the sodium chloride solution are mixed after being heated to 70-85 ℃.
9. The method of debitterizing a zanthoxylum bungeanum extract according to claim 1, characterized in that the zanthoxylum bungeanum extract and the sodium chloride solution are mixed after being heated to 55-75 ℃.
10. The method of debitterizing a Zanthoxylum bungeanum extract according to claim 4, characterized in that the Zanthoxylum bungeanum extract and the sodium chloride solution are mixed in a weight ratio of 1: 15-20.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB427680A (en) * | 1933-04-28 | 1935-04-29 | Metallgesellschaft Ag | Process for refining vegetable and animal oils and fats |
| CN101011137A (en) * | 2007-02-09 | 2007-08-08 | 成都市武侯专利咨询研发转化研究所 | Vine-cayenne oil(extract) and making method thereof |
| US20140120190A1 (en) * | 2012-10-20 | 2014-05-01 | Dong-Qing WEI | Methods of preparing prickly-ash peel extracts and cosmetic compositions incorporating prickly-ash peel extracts |
| CN104026422A (en) * | 2014-05-30 | 2014-09-10 | 黄营胜 | Debitterizing method of Shatian pomelo peels |
| CN110338233A (en) * | 2019-07-29 | 2019-10-18 | 贵州大学 | A kind of method that xanthoxylum oleoresin takes off hardship |
| CN110801643A (en) * | 2019-11-19 | 2020-02-18 | 四川丁点儿食品开发股份有限公司 | Device and method for removing bitter taste of pepper extract |
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2020
- 2020-04-27 CN CN202010344519.7A patent/CN111493304A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB427680A (en) * | 1933-04-28 | 1935-04-29 | Metallgesellschaft Ag | Process for refining vegetable and animal oils and fats |
| CN101011137A (en) * | 2007-02-09 | 2007-08-08 | 成都市武侯专利咨询研发转化研究所 | Vine-cayenne oil(extract) and making method thereof |
| US20140120190A1 (en) * | 2012-10-20 | 2014-05-01 | Dong-Qing WEI | Methods of preparing prickly-ash peel extracts and cosmetic compositions incorporating prickly-ash peel extracts |
| CN104026422A (en) * | 2014-05-30 | 2014-09-10 | 黄营胜 | Debitterizing method of Shatian pomelo peels |
| CN110338233A (en) * | 2019-07-29 | 2019-10-18 | 贵州大学 | A kind of method that xanthoxylum oleoresin takes off hardship |
| CN110801643A (en) * | 2019-11-19 | 2020-02-18 | 四川丁点儿食品开发股份有限公司 | Device and method for removing bitter taste of pepper extract |
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