Optimization Of Pepper Oil Frying Process

Pepper oil has a unique smell and is loved by everyone.It is an important raw material for Chinese dishes.However,since the preparation process of the current pepper oil is mostly based on the traditional experience,the frying efficiency of the flavor substance and the capsaicinoid substance is low,which is easy to cause waste of raw materials.The main purpose of this project is to improve the frying efficiency of the characteristic flavor substances and capsaicinoids in the pepper oil by pre-treating the pepper and optimizing the frying process.First,GC-MS combined with sniffing technology determined that the characteristic flavor substances in chili oil were linalool,D-limonene and anethole.Then,by adjusting the raw material processing conditions and the frying process in the preparation process of the pepper oil.The content of the characteristic flavor substances in the pepper oil fried by soybean oil was determined by GC-O-MS,and the content of capsaicinoids was determined by high performance liquid chromatography.Finally,the best process is found in combination with the overall flavor score and verified with butter.The main research contents and results of this paper are as follows:(1)The traditional process is: initial temperature 120 ?,termination temperature 108 ?,pepper water content 60%,extraction rate of linalool,D-limonene and fennel in pepper oil are 18%,28% and 16%,respectively,and the extraction rate of capsaicinoids in pepper oil is 40.49%;(2)The following variables were set when optimizing the raw materials:change the water content before the pepper is fried,add 30% ethanol to the pepper,add salt to the pepper,and treat the pepper with pectinase.Among all the results,the characteristic flavor substances and capsaicinoids of the pepper oil obtained by treating the pepper with pectinase were the most efficient.When the pectinase was added at 7.08 U/g pepper,the extraction rate of linalool,D-limonene and anethole in pepper oil was the highest,46%,62%,22%,respectively,which was 24%,34%,6% higher than the traditional process.The extraction rate of capsaicinoids can reach 42.97%,which was 2.48% higher than the traditional process;(3)The following variables were set during the optimization of the frying process: the temperature rise rate during the frying process,the different starting and ending temperatures during frying,and the different time of constant temperature leaching after frying.Among all of the variables,the frying temperature had the greatest influence on the characteristic flavor substances and capsaicinoids in pepper oil.Under these conditions,the extraction rates of linalool,D-limonene and anethole reached 42%,44% and 37%,respectively.Compared with the traditional process,the increase rate is 24%,16%,21%,and the extraction rate of capsaicinoids can reach 43.23%,which is 2.74% higher than the traditional process;(4)The extraction rates of linalool,D-limonene and anethole in pepper oil fried with traditional Chinese oil were 47%,50% and 33%,respectively,and the extraction rate of capsaicinoids was 40.95%.The best frying process is to use fresh oil,that is,the frying temperature is 120-130 ?,the temperature rising speed is 6.1 ?/min,the oil ratio is 4:1,the soybean oil is replaced with butter,the linalool and D-limonene in the pepper oil and The extraction rate of fennel brain was 71%,57%,and 42%,respectively,which was 24%,7%,and 9% higher than the traditional process.The extraction rate of capsaicinoids can reach 43.87%,which is 2.92% higher than the traditional process,indicating that the best process of clear oil is also applicable to butter.To synthesize the overall flavor and spicyness of pepper oil,the best process for determining the frying of pepper oil is:The water content of the pepper is 60%,the oil to material ratio is 4:1,the initial temperature is 120 ?,the termination temperature is 130 ?,and the temperature rise rate is 6.1 ?/min.