辣椒油制作中油的选择与工艺参数的试验研究  

Experimental study on oil choice and technics parameters of capsicum oil preparation

作　　者：周玉东[1] 

机构地区：[1]江苏财经职业技术学院,淮安223003

出　　处：《粮食与食品工业》2009年第5期17-19,共3页Cereal & Food Industry

摘　　要：采用色拉油浸提辣椒素，对影响提取率的因素如油的种类、辣椒含水率、粒度、温度、时间等进行研究。试验结果表明，大豆色拉油提取率稍高，最佳提取条件为辣椒含水率17％、粒度筛孔0．41mm、温度180℃、时间在20-25h。The influence factors on extraction of capsaicin from salad oil and capsicum are researched from type of oil, capsicum moisture content, particle size, temperature and time. The results show that the extraction rate of capsaicin from soybean salad oil is higher, and the best conditions are as follows：17% of capsicum moisture content, 0. 4 mm of particle size, 180℃ of extraction temperature and extracting for 20 to 25 hours.

关 键 词：辣椒 食用油 辣椒素 提取率 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]