阅读说明：本技术 新鲜辣椒提取纯辣椒油及辣椒调味油的方法 (The method that fresh chilli extracts pure red pepper oil and chilli flavored oil ) 是由 卓士鸿 于 2019-09-05 设计创作，主要内容包括：本发明公开了新鲜辣椒提取纯辣椒油及辣椒调味油的方法,包括以下步骤：鲜辣椒冷藏保鲜后进行清洗,去除辣椒籽；将清洗后的鲜辣椒装入压榨机内,获得辣椒浆,加压过滤辣椒浆,分别获得辣椒末、辣椒汁；将辣椒汁存放于密封池内；将辣椒汁进行减压浓缩,获得辣椒纯油半成品；将辣椒纯油半成品转入油水分离机中,获得鲜辣椒纯油；将辣椒末烘干后得到辣椒粉,辣椒粉炒制得干辣椒粉；将食用油加热,随后,将干辣椒粉边搅拌倒入食用油中,搅拌食用油至食用油降温,过滤获得辣椒调味油半成品；将辣椒调味油半成品转入密封池内,随后,将辣椒调味油半成品转入油水分离机中,获得辣椒调味油。本发明制备的辣椒纯油能够保持新鲜辣椒的鲜味及辣感。(The invention discloses the methods that fresh chilli extracts pure red pepper oil and chilli flavored oil, comprising the following steps: is cleaned after fresh capsicum cold storing and fresh-keeping, removes chilli seed；Fresh capsicum after cleaning is packed into squeezer, capsicum slurry is obtained, pressure filtration capsicum slurry obtains cayenne pepper, Tabasco respectively；Tabasco is deposited in sealing pond；Tabasco is concentrated under reduced pressure, the pure oily semi-finished product of capsicum are obtained；The pure oily semi-finished product of capsicum are transferred in oil-water separator, the pure oil of fresh capsicum is obtained；Chilli powder is obtained after cayenne pepper is dried, chilli powder frying obtains chilli pepper；Edible oil is heated, then, the stirring of chilli pepper side is poured into edible oil, stirring edible oil to edible oil cools down, and filtering obtains chilli flavored oily semi-finished product；Chilli flavored oily semi-finished product are transferred in sealing pond, then, chilli flavored oily semi-finished product is transferred in oil-water separator, chilli flavored oil is obtained.The pure oil of capsicum prepared by the present invention be able to maintain fresh chilli delicate flavour and peppery sense.)

1. the method that fresh chilli extracts pure red pepper oil and chilli flavored oil, which comprises the following steps:

S1, feedstock processing: being cleaned after fresh capsicum cold storing and fresh-keeping, removes chilli seed；

S2, the fresh capsicum after cleaning is packed into squeezer, fresh capsicum is crushed by defibrination by squeezer, becomes capsicum slurry, adds Press filtration capsicum slurry, obtains cayenne pepper, Tabasco respectively；

S3, Tabasco is deposited in sealing pond, then air is uniformly injected into sealing pond；

S4, it will be passed through the Tabasco after air in step S3 is concentrated under reduced pressure, obtain the pure oily semi-finished product of capsicum；

S5, the pure oily semi-finished product of the capsicum in step S4 are transferred in oil-water separator, obtain the pure oil of fresh capsicum；

S6, crushing after the drying of the cayenne pepper in step S2 is obtained into chilli powder, chilli powder adds salt frying to obtain chilli pepper；

S7, edible oil is obtained, edible oil is heated to 80-100 DEG C, then, the stirring of chilli pepper side poured into edible oil, is stirred It mixes edible oil to edible oil and is cooled to 30-35 DEG C, filtering obtains chilli flavored oily semi-finished product；

S8, chilli flavored oily semi-finished product are transferred in sealing pond, are passed through after keeping the temperature 8-15 hours at 30-35 DEG C into sealing pond Chilli flavored oily semi-finished product are then transferred in oil-water separator, obtain chilli flavored oil by a period of time air.

2. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step The weight ratio of chilli powder and edible oil in rapid S7 are as follows: 1-1.5:1.

3. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step Air pump is all made of according to 40m in rapid S3, S8³The speed of/h is persistently pumped into air 2 hours into sealing pond.

4. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step Crushing obtains chilli powder after cayenne pepper dries 20-30min at 100-180 DEG C in rapid S6, and the partial size of chilli powder is 40-60 mesh.

5. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step The weight ratio of chilli powder and salt in rapid S6 are as follows: 3-5:1.

6. the method that fresh chilli according to claim 2 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step The weight ratio of chilli powder and edible oil in rapid S7 are as follows: 1.3:1.

7. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step After edible oil is heated to 95 DEG C in rapid S7, the stirring of chilli pepper side is poured into edible oil, stirring edible oil to edible oil drops For temperature to 35 DEG C, filtering obtains chilli flavored oily semi-finished product.

8. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that food Soybean oil is used with oil.

9. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that step In rapid S6 at 70-85 DEG C, chilli powder adds salt frying to obtain chilli pepper.

10. the method that fresh chilli according to claim 1 extracts pure red pepper oil and chilli flavored oil, which is characterized in that Tabasco is concentrated under reduced pressure at 40-60 DEG C in step S4.

Technical field

The present invention relates to a kind of preparation methods of chilli oil, and in particular to fresh chilli extracts pure red pepper oil and chilli flavored The method of oil.

Background technique

Every hectogram capsicum Vitamin C content is up to 198 milligrams, occupies the first place of vegetables.Medical expert thinks that capsicum can be alleviated Chest and abdomen crymodynia prevents dysentery, kills suppression stomach abdomen entozoa, controls heart disease and coronary sclerosis；Mucous membrane of mouth can also be stimulated, Cause the wriggling of stomach, promote salivary secretion, whet the appetite, promotes digestion.

There are various problems in the production process in current chilli oil, such as: frying can generate coke to capsicum grain at high temperature Paste, influences the spicy sense of chilli oil；The delicate flavour of chilli oil is insufficient, delicate flavour although can be improved using shrimp, crab cream, but cost is very It is high.Therefore, during capsicum being processed into chilli oil, how to retain capsicum in the nutritional ingredient for meeting chilli oil while as far as possible Original spicy sense, there is presently no a kind of effective solution methods.

Summary of the invention

It is low to the extraction efficiency of Zanthoxylum essential oil the technical problem to be solved by the present invention is to extract the method for chilli oil at present, no The original spicy sense of capsicum can be retained in the nutritional ingredient for meeting chilli oil while as far as possible, and it is an object of the present invention to provide fresh chilli extracts The method of pure red pepper oil and chilli flavored oil, solve at present extract chilli oil cannot the nutritional ingredient for meeting chilli oil simultaneously use up Amount retains the problem of method of the original spicy sense of capsicum.

The present invention is achieved through the following technical solutions:

The method that fresh chilli extracts pure red pepper oil and chilli flavored oil, comprising the following steps:

S1, feedstock processing: being cleaned after fresh capsicum cold storing and fresh-keeping, removes chilli seed；

S2, the fresh capsicum after cleaning is packed into squeezer, fresh capsicum is crushed by defibrination by squeezer, becomes capsicum Slurry, pressure filtration capsicum slurry, obtains cayenne pepper, Tabasco respectively；

S3, Tabasco is deposited in sealing pond, then air is uniformly injected into sealing pond；

S4, it will be passed through the Tabasco after air in step S3 is concentrated under reduced pressure, obtain the pure oily semi-finished product of capsicum；

S5, the pure oily semi-finished product of the capsicum in step S4 are transferred in oil-water separator, obtain the pure oil of fresh capsicum；

S6, crushing after the drying of the cayenne pepper in step S2 is obtained into chilli powder, chilli powder adds salt frying to obtain chilli Powder；

S7, edible oil is obtained, edible oil is heated to 80-100 DEG C, then, edible oil is poured into the stirring of chilli pepper side In, stirring edible oil to edible oil is cooled to 30-35 DEG C, and filtering obtains chilli flavored oily semi-finished product；

S8, chilli flavored oily semi-finished product are transferred in sealing pond, after keeping the temperature 8-15 hours at 30-35 DEG C into sealing pond It is passed through a period of time air, then, chilli flavored oily semi-finished product is transferred in oil-water separator, chilli flavored oil is obtained.

The present invention prepares the pure oil of capsicum and chilli flavored oil by raw material of fresh chilli, and the pure oil of capsicum is able to maintain fresh peppery The delicate flavour of green pepper and peppery sense；After extracting pure red pepper oil, the present invention extracts chilli oil remaining in cayenne pepper using stand oil, after heating Edible oil mixed with the chilli powder after frying, the chilli flavored strong oil flavor prepared；The present invention controls edible oil Temperature avoids edible oil from overheating, and the excessively high edible oil of temperature acts on capsicum, and capsicum is easy paste, can not inspire capsicum Fragrance and pungent can generate burning instead.The present invention is undressed using the fresh pure oil of capsicum preparation capsicum and chilli flavored oil Nutrient composition content is high in the capsicum crossed, then extracts pure red pepper oil using the method for squeezing, concentration, water-oil separating, does not add Add any additive, the nutritional ingredient in capsicum will not be destroyed, additionally it is possible to keep capsicum delicate flavour and spicy sense, therefore, this Inventing the pure red pepper oil prepared not only had had enough nutritive values but also can retain the original spicy sense of capsicum, solved at present Extract the problem of chilli oil cannot retain the method for the original spicy sense of capsicum in the nutritional ingredient for meeting chilli oil while as far as possible. In addition, the present invention is to improve the extraction efficiency of chilli oil, using the chilli oil of edible oil extract remnants, remaining capsicum oil mass It is few, as the pungent regulator in chilli flavored oil after extraction, the utilization rate of effective component in fresh chilli is improved, is reduced The manufacturing cost of chilli flavored oil.The present invention carries out frying when preparing chilli flavored, to chilli powder, adds to edible oil Heat can excite the pungent and fragrance of chilli oil, improve the quality of chilli flavored oil, and be sealed and deposit to chilli flavored oil Storage, facilitates the retention time for extending chilli flavored incense oil taste.

The weight ratio of chilli powder and edible oil in step S7 are as follows: 1-1.5:1.

Chilli powder in the present invention is the residue extracted after pure red pepper oil, the chilli oil effective component contained in chilli powder It is few, in order to guarantee that the peppery degree of the chilli flavored oil prepared is suitable, the preferred proportion of chilli powder and edible oil of the present invention.

Step S3, air pump is all made of in S8 according to 40m³The speed of/h is persistently pumped into air 2 hours into sealing pond.It is passed through Air is conducive to water-oil separating.

Crushing obtains chilli powder, the partial size of chilli powder after cayenne pepper dries 20-30min at 100-180 DEG C in step S6 For 40-60 mesh.For cayenne pepper in drying, drying temperature is excessively high, will cause the passage of capsicum nutritional ingredient, and drying temperature is too low, Can reduce the drying efficiency of capsicum, the preferred most hungry drying temperature range of the present invention, chilli powder is thin, be conducive to chilli powder with The uniform mixing of edible oil, improves the recovery rate of chilli oil.

The weight ratio of chilli powder and salt in step S6 are as follows: 3-5:1.Salt is added in chilli powder, on the one hand can make Chilli powder thermally equivalent is obtained, effectively avoids chilli powder fried；On the other hand, the chilli flavored oil prepared has saline taste, energy The pungent for enough mitigating capsicum, avoids chilli flavored oil excessively peppery, influences the normal edible of chili oil flavored oils.

The weight ratio of chilli powder and edible oil in step S7 are as follows: 1.3:1.The preferred chilli powder of the present invention and edible oil are most Good dosage.

After edible oil is heated to 95 DEG C in step S7, the stirring of chilli pepper side is poured into edible oil, edible oil is stirred 35 DEG C are cooled to edible oil, filtering obtains chilli flavored oily semi-finished product.The preferred heating temperature of edible oil of the present invention, preparation Chilli oil fragrance out is most dense.

Edible oil uses soybean oil.

In step S6 at 70-85 DEG C, chilli powder adds salt frying to obtain chilli pepper.The present invention accurately controls capsicum The frying temperature of powder, avoids capsicum fried.

Tabasco is concentrated under reduced pressure at 40-60 DEG C in step S4.

Compared with prior art, the present invention having the following advantages and benefits:

1, the method for fresh chilli extraction pure red pepper oil of the present invention and chilli flavored oil is using fresh chilli as raw material, Neng Goubao Hold fresh chilli delicate flavour and peppery sense；

2, fresh chilli of the present invention extracts the method for pure red pepper oil and chilli flavored oil using the peppery of edible oil extract remnants Green pepper oil, remaining capsicum oil mass is few, as the pungent regulator in chilli flavored oil after extraction, improves in fresh chilli effectively The utilization rate of ingredient reduces the manufacturing cost of chilli flavored oil；

3, fresh chilli of the present invention extracts pure red pepper oil and the method for chilli flavored oil carries out frying to chilli powder, to edible Oil is heated, and can excite the pungent and fragrance of chilli oil, improves the quality of chilli flavored oil, and to it is chilli flavored it is oily into Row sealed storage facilitates the retention time for extending chilli flavored incense oil taste.

Specific embodiment

To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment, the present invention is made Further to be described in detail, exemplary embodiment of the invention and its explanation for explaining only the invention, are not intended as to this The restriction of invention.