阅读说明：本技术 麻味提取物及其制备方法 (Hemp flavor extract and preparation method thereof ) 是由 钟葵 赵镭 史波林 汪厚银 刘龙云 张璐璐 谢苒 于 2019-12-16 设计创作，主要内容包括：本发明提供了一种麻味提取物及其制备方法,涉及植物原材料提取技术领域。上述麻味提取物,按质量份数计,原料包括：甘肃伏椒30～45份、四川南椒30～45份、陕西大红袍花椒5～15份和云南大红袍花椒5～15份。发明人基于多年对全国各花椒主产区红花椒原料中麻味物质含量及组成的研究基础,通过不同红花椒原料选择及科学复配,本发明所述的花椒麻味提取物具有麻感浓郁、低苦涩感等优势。此外,经动物实验证明还具有良好的脂质调节功效。(The invention provides a spicy extract and a preparation method thereof, and relates to the technical field of extraction of plant raw materials. The spicy extract comprises the following raw materials in parts by weight: 30-45 parts of Gansu volt pepper, 30-45 parts of Sichuan south pepper, 5-15 parts of Shanxi Dahongpao pepper and 5-15 parts of Yunnan Dahongpao pepper. Based on the research foundation of many years on the content and composition of spicy substances in the raw materials of the red peppers in the major producing areas of the Chinese peppers, the inventor selects and scientifically compounds different raw materials of the red peppers to obtain the spicy extract of the Chinese peppers, which has the advantages of rich spicy feeling, low bitter feeling and the like. In addition, animal experiments prove that the lipid-regulating oral liquid also has good lipid regulating effect.)

1. The spicy extract is characterized by comprising the following raw materials of red pepper in parts by weight: 30-45 parts of Gansu volt pepper, 30-45 parts of Sichuan south pepper, 5-15 parts of Shanxi Dahongpao pepper and 5-15 parts of Yunnan Dahongpao pepper.

2. The spicy extract according to claim 1, comprising the following raw material components of red pepper in parts by weight: 40-45 parts of Gansu volt pepper, 30-35 parts of Sichuan south pepper, 8-12 parts of Shanxi Dahongpao pepper and 10-15 parts of Yunnan Dahongpao pepper;

preferably, the red pepper powder comprises the following raw material components of red pepper in parts by weight: 45 parts of Gansu volt pepper, 30 parts of Sichuan south pepper, 10 parts of Shanxi Dahongpao pepper and 15 parts of Yunnan Dahongpao pepper.

3. A method for preparing the tingling extract according to claim 1 or 2, comprising the steps of:

providing a raw material of the red pepper, and then carrying out ultrasonic extraction on the raw material of the red pepper to obtain a spicy extract.

4. The method of claim 3, wherein the solvent for ultrasonic extraction is 95 wt% edible ethanol.

5. The method for preparing the spicy extract as claimed in claim 4, wherein the mass ratio of the safflower pepper raw material to the edible ethanol is 1: 10-15, preferably 1: 15.

6. the preparation method of the numb taste extract according to claim 3, wherein the ultrasonic power of the ultrasonic extraction is 210-300W, preferably 300W;

preferably, the ultrasonic extraction time is 20-30 min, preferably 30 min;

preferably, the temperature of the ultrasonic extraction is 20-40 ℃, and preferably 30 ℃.

7. The method for producing the sesame extract according to claim 3, characterized by further comprising a step of pulverizing a raw material of red pepper before the ultrasonic extraction;

preferably, the crushed red pepper raw material is granules which are sieved by a 20-mesh sieve.

8. The method for preparing the pungent taste extract according to claim 3, further comprising the steps of sequentially performing suction filtration and concentration on the extract solution after the ultrasonic extraction;

preferably, the filter screen for suction filtration is a filter screen with a 100-mesh screen;

preferably, the concentration is carried out until the concentration is 1/10-1/8 of the original volume of the suction filtration liquid, or until the Scovill index (SPU) of the concentrated liquid is not less than 200 ten thousand SPUs;

preferably, the preparation method further comprises the step of sterilizing the concentrate after the concentration;

more preferably, the sterilization is electron beam irradiation sterilization, and the irradiation intensity is 2.5-3.5 kGy; preferably 3 kGy.

9. The method of preparing the tingling extract according to claim 3, comprising the steps of:

(a) pulverizing the raw material of the red pepper into powder which is sieved by a 20-mesh sieve, and then mixing the powder with edible ethanol with the concentration of 95 wt% in a ratio of 1: uniformly mixing the materials according to the mass ratio of 10-15 to obtain a material to be extracted;

(b) carrying out ultrasonic extraction on the material to be extracted obtained in the step (a) to obtain an ultrasonic extracting solution;

the ultrasonic power of the ultrasonic extraction is 210-300W, the ultrasonic time is 20-30 min, and the ultrasonic temperature is 20-40 ℃;

(c) carrying out suction filtration on the ultrasonic extracting solution obtained in the step (b) by using a filter screen with a 100-mesh sieve, and then concentrating the suction filtration solution to 1/10-1/8 of the original volume to obtain a concentrated solution, or concentrating to obtain a Scovill index (SPU) of the concentrated solution of not less than 200 ten thousand SPUs;

(d) and (c) carrying out electron beam irradiation sterilization on the concentrated solution obtained in the step (c) at the irradiation intensity of 2.5-3.5 kGy to obtain the spicy extract.

Technical Field

The invention relates to the technical field of extraction of plant raw materials, in particular to a spicy extract and a preparation method thereof.

Background

The Zanthoxylum bungeanum (Zanthoxylum bungeanum Maxim) is a plant of the genus Zanthoxylum of the family Rutaceae, the pericarp of the Zanthoxylum bungeanum is a unique cooking spice in China, the unique flavor of the Zanthoxylum bungeanum can relieve the smell of fish and mutton and promote appetite, and the Zanthoxylum bungeanum is endowed with special flavor and is deeply loved by people. As a traditional Chinese medicine, the pepper also has the functions of warming the middle-jiao to dispel cold, removing dampness to kill insects, relieving pain and the like. Modern medical research proves that the active ingredients of the pepper have the effects of resisting convulsion, resisting oxidation, resisting bacteria and cancer, diminishing inflammation and relieving pain, protecting liver and hypnotizing and the like.

The zanthoxylum bungeanum spicy flavor extract is an industrialized product obtained by extracting spicy flavor substances in zanthoxylum bungeanum by adopting a modern extraction technology, has the complete zanthoxylum bungeanum spicy flavor of zanthoxylum fruits, has high utilization rate, convenient use and easy storage and transportation, is beneficial to standardized operation, and is widely applied to the industries of food, cosmetics and biomedicine. However, the quality of the zanthoxylum bungeanum spicy taste extract products on the market is not good, and partial products have the defects of weak spicy taste, short spicy taste duration and the like; some products have heavy bitter taste although the numb feeling intensity is high, and the final taste, quality and market sale prospect of the products are seriously influenced.

The reasons for the above differences are mainly two:

firstly, the difference in raw materials is an important cause of the above phenomenon. The unsaturated fatty amide substances are mainly numb-taste substances in the Chinese prickly ash, and at present, 34 amide substances and 13 numb-taste substances are reported in the Chinese prickly ash. The current research proves that the tingling strength of different amide components is greatly different, the tingling threshold of some components is low, the tingling strength is high, the tingling response is fast, but the other components are opposite; different amide components also induce different numbness, needling, vibration, etc. response characteristics. Even some amide components can impart a more bitter and astringent taste. The content and the variety of the numb-flavor substances in the peppers from different producing areas are very obviously different, so that the numb-flavor extracts of the peppers produced are obviously different in numb-flavor strength, response characteristics and bitterness.

The second, another reason is the extraction process. At present, the zanthoxylum bungeanum numb taste extract is mostly extracted by an organic solvent or supercritical CO₂The process comprises extracting with petroleum ether, gasoline, n-hexane, acetone, etc. in CN108905271A and CN107890073ATaking solvent, CN108464483A adopting supercritical CO₂And (5) processing. However, the former organic solvent extraction limits the application of the organic solvent in the food field, and the supercritical method has the unique dissolving capacity of the supercritical fluid and can efficiently dissolve various small molecular substances, so that the extract has more complex components, the hemp-flavor substances have low purity and are easy to have bitter and astringent feeling.

In view of the above problems, it is necessary and urgent to adjust the raw material selection and extraction process of the existing fructus zanthoxyli fructus extract and to research and develop a fructus zanthoxyli fructus cannabis extract with strong fructus cannabis feeling and low bitterness and a preparation technology thereof, and what is needed in the industry is needed.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

The invention provides a spicy extract which is mainly obtained by carrying out ultrasonic extraction on a safflower pepper raw material; the fructus Zanthoxyli raw material comprises at least one of Gansu Fujiao, Sichuan Nanjiao, Shanxi Dahongpao Zanthoxylum bungeanum and Yunnan Dahongpao Zanthoxylum bungeanum. The spicy extract has the advantages of rich spicy feeling, low bitterness and the like, and in addition, animal experiments prove that the spicy extract also has a good lipid regulation effect.

The second purpose of the invention is to provide a preparation method of the spicy flavor extract, which can effectively promote the dissolution and release of spicy flavor substances in the pepper raw material, thereby improving the yield of the spicy flavor extract and shortening the extraction time of the spicy flavor extract.

The invention provides a spicy extract which comprises the following raw materials in parts by weight: 30-45 parts of Gansu volt pepper, 30-45 parts of Sichuan south pepper, 5-15 parts of Shanxi Dahongpao pepper and 5-15 parts of Yunnan Dahongpao pepper.

Further, the raw materials of the red pepper comprise the following components in parts by weight: 40-45 parts of Gansu volt pepper, 30-35 parts of Sichuan south pepper, 8-12 parts of Shanxi Dahongpao pepper and 10-15 parts of Yunnan Dahongpao pepper;

preferably, the raw material of the red pepper comprises the following components in parts by weight: 45 parts of Gansu volt pepper, 30 parts of Sichuan south pepper, 10 parts of Shanxi Dahongpao pepper and 15 parts of Yunnan Dahongpao pepper.

The invention provides a preparation method of the spicy extract, which comprises the following steps:

providing a raw material of the red pepper, and then carrying out ultrasonic extraction on the raw material of the red pepper to obtain a spicy extract.

Further, the solvent for ultrasonic extraction is edible ethanol with the concentration of 95 wt%.

Furthermore, the mass ratio of the red pepper raw material to the edible ethanol is 1: 10-15, preferably 1: 15.

further, the ultrasonic power of the ultrasonic extraction is 210-300W, preferably 300W;

preferably, the ultrasonic extraction time is 20-30 min, preferably 30 min;

preferably, the temperature of the ultrasonic extraction is 20-40 ℃, and preferably 30 ℃.

Further, the preparation method also comprises the step of crushing the raw material of the red pepper before ultrasonic extraction;

preferably, the crushed red pepper raw material is granules which are sieved by a 20-mesh sieve.

Further, the preparation method also comprises the steps of sequentially carrying out suction filtration and concentration on the extracting solution after ultrasonic extraction;

preferably, the filter screen for suction filtration is a filter screen with a 100-mesh screen;

preferably, the concentration is carried out until the concentration is 1/10-1/8 of the original volume of the suction filtration liquid, or until the Scovill index (SPU) of the concentrated liquid is not less than 200 ten thousand SPUs;

preferably, the preparation method further comprises the step of sterilizing the concentrate after the concentration;

more preferably, the sterilization is electron beam irradiation sterilization, and the irradiation intensity is 2.5-3.5 kGy; preferably 3 kGy.

Further, the preparation method comprises the following steps:

(a) pulverizing the raw material of the red pepper into powder which is sieved by a 20-mesh sieve, and then mixing the powder with 95 wt% of edible ethanol in a ratio of 1: and (3) uniformly mixing the materials according to the mass ratio of 10-15 to obtain the material to be extracted.

(b) Carrying out ultrasonic extraction on the material to be extracted obtained in the step (a) to obtain an ultrasonic extracting solution;

the ultrasonic power of the ultrasonic extraction is 210-300W, the ultrasonic time is 20-30 min, and the ultrasonic temperature is 20-40 ℃;

(c) carrying out suction filtration on the ultrasonic extracting solution obtained in the step (b) by using a filter screen with a 100-mesh sieve, and then concentrating the filtrate to 1/10-1/8 of the original volume to obtain a concentrated solution, or concentrating the concentrated solution until the Scovill index (SPU) of the concentrated solution is not lower than 200 ten thousand SPUs;

(d) and (c) carrying out electron beam irradiation sterilization on the concentrated solution obtained in the step (c) at the irradiation intensity of 2.5-3.5 kGy to obtain the spicy extract.

Compared with the prior art, the invention has the beneficial effects that:

1. the spicy extract provided by the invention comprises the following raw materials in parts by weight: 30-45 parts of Gansu volt pepper, 30-45 parts of Sichuan south pepper, 5-15 parts of Shanxi Dahongpao pepper and 5-15 parts of Yunnan Dahongpao pepper. The selection of the types and the mass parts of the raw materials of the red pepper is obtained by researching the spicy substances in the raw materials of the red pepper in main producing areas of the red pepper in China for many years, the total content of amide substances in the red pepper in different producing areas and the composition of each component are analyzed through research, the strength and the response characteristics of the spicy feeling of the different amide components are determined, and on the basis, the characteristics of two high contents and one low content of the raw materials, namely the total content of the spicy substances, the content of the high-spicy amide components and the content of the amide components (bitter taste), are realized through the selection and the scientific compounding of the different red pepper raw materials. The spicy taste extract is one of important factors of the spicy taste extract which has the advantages of high spicy taste strength, weak bitter taste and the like. In addition, animal experiments prove that the lipid-regulating oral liquid also has good lipid regulating effect.

2. According to the preparation method of the spicy extract, the scientific-proportioning red pepper mixed raw material is extracted by adopting an optimized ultrasonic extraction technology, and the ultrasonic extraction method can effectively promote the dissolution and release of spicy substances in the red pepper, so that the preparation method has the advantages of improving the yield of the spicy extract and shortening the extraction time of the spicy extract. The edible alcohol used as the extraction solvent has high safety and strong extraction specificity of the amide substances, and is beneficial to the purity of the product. The whole extraction process is green and environment-friendly, and the product is safe and nontoxic and can be widely applied to the food industry for subsequent deep processing.

3. The application of the spicy extract provided by the invention can be widely applied to the preparation of foods and health-care products.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 shows the results of measurement of the degree of tingling of the extracts of pungent taste components of examples 5 to 9, provided in effect example 1 of the present invention;

FIG. 2 shows the results of measuring the bitterness and astringency strengths of the extracts of numb notes of examples 5 to 9 provided in Effect example 1 of the present invention.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

According to one aspect of the invention, the spicy extract comprises the following raw materials in parts by weight: 30-45 parts of Gansu volt pepper, 30-45 parts of Sichuan south pepper, 5-15 parts of Shanxi Dahongpao pepper and 5-15 parts of Yunnan Dahongpao pepper.

The spicy extract provided by the invention comprises the following raw materials in parts by weight: 30-45 parts of Gansu volt pepper, 30-45 parts of Sichuan south pepper, 5-15 parts of Shanxi Dahongpao pepper and 5-15 parts of Yunnan Dahongpao pepper. The variety and the quality part selection of the raw materials of the red pepper are obtained by researching the spicy substances in the raw materials of the red pepper in main producing areas of the red pepper in China for many years, the general content and the composition of each component of the amide substances in the red pepper in different producing areas are researched, the spicy strength and the response characteristics of different amide components are determined, and on the basis, the characteristics of two high contents and one low content of the raw materials, namely the characteristics of the general content of the spicy substances, the high content of the spicy amide components and the low content of peculiar smell (bitter and astringent components), are realized by selecting and scientifically compounding the different raw materials of the red pepper. The spicy taste extract is one of important factors of the spicy taste extract which has the advantages of high spicy taste strength, weak bitter taste and the like. In addition, animal experiments prove that the lipid-regulating oral liquid also has good lipid regulating effect.

Typical but non-limiting preferred embodiments of the Gansu volt pepper are: 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts and 45 parts; typical but non-limiting preferred embodiments of the above-mentioned zang pepper are: 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts and 45 parts; typical but non-limiting preferred embodiments of the Shanxi Dahongpao zanthoxylum bungeanum are as follows: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts and 15 parts; typical but non-limiting preferred embodiments of the Yunnan Dahongpao zanthoxylum bungeanum are as follows: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts and 15 parts.

Preferably, the raw material of the red pepper comprises the following components in parts by weight: 40-45 parts of Gansu volt pepper, 30-35 parts of Sichuan south pepper, 8-12 parts of Shanxi Dahongpao pepper and 10-15 parts of Yunnan Dahongpao pepper;

more preferably, the raw material of the red pepper comprises the following components in parts by weight: 45 parts of Gansu volt pepper, 30 parts of Sichuan south pepper, 10 parts of Shanxi Dahongpao pepper and 15 parts of Yunnan Dahongpao pepper.

As a preferred embodiment, the technical effect of the spicy extract is further optimized by further adjusting and optimizing the mass ratio of the raw materials of each component of Gansu volt pepper, Sichuan south pepper, Shanxi Dahongpao pepper and Yunnan Dahongpao pepper.

According to an aspect of the present invention, a method for preparing the above-mentioned tingling extract comprises the steps of:

providing a safflower pepper mixed raw material, and then carrying out ultrasonic extraction on the safflower pepper raw material to obtain a spicy extract.

According to the preparation method of the spicy flavor extract, the safflower pepper raw material is extracted by using an ultrasonic extraction technology, and the extraction method can effectively promote the dissolution and release of spicy flavor substances in the pepper, so that the preparation method has the advantages of improving the yield of the spicy flavor extract and shortening the extraction time of the spicy flavor extract.

In a preferred embodiment of the present invention, the solvent for ultrasonic extraction is edible ethanol with a concentration of 95 wt%;

as a preferred embodiment, the solvent for the ultrasonic extraction is edible ethanol with a concentration of 95 wt%; the edible ethanol with the concentration of 95 wt% as an extraction solvent has the advantages of high safety, strong extraction specificity of amide substances and contribution to product purity, meanwhile, the whole extraction process of ethanol extraction is green and environment-friendly, and the obtained extract is safe and nontoxic and can be widely applied to the food industry for subsequent deep processing.

In the above preferred embodiment, the mass ratio of the raw material of red pepper to the edible ethanol is 1: 10-15, preferably 1: 15.

the mass ratio of the above-mentioned zanthoxylum bungeanum raw material to the edible ethanol with the concentration of 95 wt% is typically but not limited to the preferred embodiment: 1: 10. 1: 11. 1: 12. 1: 13. 1: 14 and 1: 15.

in a preferred embodiment of the invention, the ultrasonic power of the ultrasonic extraction is 210-300W, preferably 300W;

typical but non-limiting preferred embodiments of the ultrasound power of the ultrasound extraction described above are: 210W, 220W, 230W, 240W, 250W, 260W, 270W, 280W, 290W and 300W;

in a preferred embodiment of the invention, the time for ultrasonic extraction is 20-30 min, preferably 30 min;

typical but non-limiting preferred embodiments of the sonication time for the above-described sonication extraction are: 20min, 22min, 24min, 26min, 28min and 30 min;

in a preferred embodiment of the present invention, the temperature of the ultrasonic extraction is 20 to 40 ℃, preferably 30 ℃.

Typical but non-limiting preferred embodiments of the ultrasound temperature for the ultrasound extraction described above are: 30 ℃, 32 ℃, 35 ℃, 38 ℃ and 40 ℃;

preferably, the ultrasonic power of the ultrasonic extraction is 300W, the ultrasonic time is 30min, and the ultrasonic temperature is 30 ℃.

In a preferred embodiment of the present invention, the preparation method further comprises the step of pulverizing the raw material of red pepper before the ultrasonic extraction;

in a preferred embodiment, when the above-mentioned raw material for red pepper is composed of a plurality of kinds of raw materials, the raw materials may be pulverized first and then mixed to obtain a raw material for red pepper, or may be pulverized first and then mixed to obtain a raw material for red pepper.

In the above preferred embodiment, the pulverized raw material of red pepper is a 20 mesh-sieved granule.

In a preferred embodiment of the present invention, the preparation method further comprises the steps of sequentially performing suction filtration and concentration on the extract solution after the ultrasonic extraction;

in the above preferred embodiment, the filter screen for suction filtration is a 100-mesh filter screen;

in a preferred embodiment of the invention, the concentration is 1/10-1/8 of the original volume of the suction filtration liquid, or the concentration is carried out until the Scovill index (SPU) of the concentrated liquid is not less than 200 ten thousand SPUs.

In a preferred embodiment of the present invention, the preparation method further comprises the step of sterilizing the concentrate after the concentration;

in the above preferred embodiment, the sterilization is electron beam irradiation sterilization, and the irradiation intensity is 2.5-3.5 kGy; preferably 3 kGy.

In a preferred embodiment of the present invention, the preparation method comprises the steps of:

(a) pulverizing the raw material of the red pepper into powder which is sieved by a 20-mesh sieve, and then mixing the powder with edible ethanol with the concentration of 95 wt% in a ratio of 1: and (3) uniformly mixing the materials according to the mass ratio of 10-15 to obtain the material to be extracted.

(b) Carrying out ultrasonic extraction on the material to be extracted obtained in the step (a) to obtain an ultrasonic extracting solution;

the ultrasonic power of the ultrasonic extraction is 210-300W, the ultrasonic time is 20-30 min, and the ultrasonic temperature is 20-40 ℃;

(c) carrying out suction filtration on the ultrasonic extracting solution obtained in the step (b) by using a filter screen with a 100-mesh sieve, and then concentrating the suction filtration solution to 1/10-1/8 of the original volume to obtain a concentrated solution, or concentrating to obtain a Scovill index (SPU) of the concentrated solution of not less than 200 ten thousand SPUs;

(d) and (c) carrying out electron beam irradiation sterilization on the concentrated solution obtained in the step (c) at the irradiation intensity of 2.5-3.5 kGy to obtain the spicy extract.

The application of the spicy extract provided by the invention can be widely applied to the preparation of foods and health-care products.

The technical solution of the present invention will be further described with reference to the following examples.