Jize Chili has a long-standing reputation and sells well at home and abroad. Jize pepper, also known as Yangjiao pepper, is named after its smooth purple color, slender shape and hook-shaped top. Its characteristics are: thin skin, thick meat, fresh color, fragrant taste and moderate spicy degree, containing capsaicin and vitamin C, ranking first in the country's spicy products. Wide edible range and convenient eating, including green food, red food, cooked food, fresh food, dry food, fried food, fried food, pickled food and so on. Easy to process and store, and convenient to eat all year round.
China is currently the largest producer and consumer of peppers in the world, with an annual planting area of1270,000 square kilometers and an annual output of more than 27 million tons. Jize County, Hebei Province has a long history of planting peppers. Jize's horn pepper has thin skin and thick meat, few seeds, moderate spicy degree and rich nutrition. Jize County, with an annual planting area of about 4 square kilometers and an annual output of more than 60,000 tons of peppers, is a big pepper county in China. There are more than 100 production and operation enterprises in the county, and the main products are semi-finished products and finished products, such as Chili sauce, Chili powder, salted Chili and dried Chili. The finished products are directly listed for sale, and the semi-finished products are sold to domestic and foreign food processing enterprises as raw materials for deep processing. Red pepper is the most popular spicy product at home and abroad, but traditional processing has two shortcomings:
1, that is, pepper powder is easy to mildew and difficult to preserve, and the color and flavor of pepper are greatly reduced after mildew;
2. The utilization rate of spicy taste in pepper is very low, and a lot of spicy taste remains in pepper residue. In order to adapt to the development of spicy food, improve the utilization rate of spicy food and make the products easy to preserve, it is necessary to explore new methods of deep processing of pepper. The development of pepper essence fundamentally changed the problem of pepper mildew. The residue after extracting pepper essence can further extract other substances or synthetic feed, which opens up a new way for the comprehensive utilization of pepper and has more obvious economic benefits.
First, the extraction principle
The composition of pepper is quite complex, but the main ingredients as seasoning are capsaicin and capsicum pigment, as well as volatile substances with unique flavor. So the basic principle of extraction is to separate it from protein, carbohydrate, fat and inorganic salt by chemical method according to its characteristics, and get a concentrate, which is capsaicin. The irritating substance in pepper is capsaicin, of which capsaicin accounts for 69%, dihydrocapsaicin accounts for 22%, nordihydrocapsaicin accounts for 7%, homocapsaicin accounts for 1%, and homodihydrocapsaicin accounts for 1%. Pure capsaicin is a monoclinic prism or short-film crystal with a melting point of 65 degrees, which produces irritating evaporation at high temperature. Capsaicin is soluble in ethanol, ether, benzene and alkaline aqueous solution, but insoluble in cold water. The content of capsaicin in pepper varies from variety to variety, generally between 0.2% and 0.5%, but as long as its mass fraction reaches 1 mg/kg, it will make the taste have obvious pungent feeling. Volatile substances in pepper were extracted by steam distillation and solvent extraction, and analyzed by gas chromatography-mass spectrometry. It was proved that they contained alcohols, hydroxyl compounds, pyrazine cyclic carbohydrates, resins and other components.
Second, the process flow
Pepper → drying → crushing → alcohol → leaching → concentration → alcohol → purification → chilli essence.
Third, the operation method
1, raw material preparation. Firstly, red, spicy, low moisture and mildew-free dried peppers are processed into Chili powder.
2. Leaching. The practical results show that the static leaching method at room temperature has the advantages of simple equipment, convenient operation and energy saving, which is conducive to popularization and application. 95% non-toxic, cheap and easily available edible alcohol can be used as leaching agent, which can be leached at room temperature for 48 hours.
3. concentrate. The leaching solution was sent to a distillation unit, and ethanol was recovered by indirect heating. With the evaporation of ethanol, the concentration of leachate increased and the color became darker. In the later stage of distillation, the heating temperature should be controlled to prevent coking. After cooling to room temperature, the obtained concentrate is a thick dark red liquid. The recovered ethanol can be used for leaching.
Step 4 purify. In order to remove impurities and colloidal resin substances in the concentrated solution, it is necessary to further extract with solvent under the above conditions, and then evaporate the purified solution to obtain a pure extract capsaicin.
Fourth, product quality.
The capsicum essence prepared by this method is a deep red viscous liquid at room temperature, which keeps the inherent color and fragrance of capsicum. The density is 0.9 1-0.93 kg/L, and it is easily soluble in various edible oils. Hygienic indicators of the product: the total number of bacteria shall not exceed 10 /ml, the coliform group shall not exceed 30 /ml, the arsenic content shall not exceed 0. 1 mg/kg, and lead shall not be detected. Pepper is a capsicum plant of Solanaceae, which is native to Central and South America. Because of its rich nutrition and delicious taste, it is widely planted all over the world, and its output is second only to that of tomato. The planting area of pepper in China is constantly expanding. The planting area of dried peppers in China has expanded from 3 million mu in 2000 to nearly 6 million mu, with an annual output of more than 600,000 tons and an output value of nearly 6 billion yuan. It has become one of the important cash crops for farmers to get rich.
Pepper is a treasure, rich in capsaicin, dihydrocapsaicin, capsanthin, capsanthin, B- carotene, carbohydrates, a lot of vitamin C, calcium, phosphorus and so on. Among them, capsanthin and capsanthin have been approved as natural food additives for unrestricted use by FAO, Britain, Japan, EC, WHO and China, and their international market is very tight. Capsaicin and dihydrocapsaicin are spicy components in pepper, which have physiological activity and lasting anti-inflammatory and analgesic effects. Oral administration can promote gastric juice secretion, stimulate appetite, relieve flatulence, improve digestive function and promote blood circulation. External use can be used to treat toothache, myalgia, rheumatism and dermatosis, and has obvious curative effect on neuralgia.
By separating and extracting red pepper, tasteless products such as capsanthin and capsaicin can be obtained, and the residue after extraction can also be used as Chili oil, Chili powder, feed and so on. Its nutritional value is comparable to that of cereals, and it can be made into various foods. Therefore, deep processing and comprehensive development and utilization of pepper can greatly improve its social and economic benefits. There are many kinds of processed peppers at home and abroad, and the production technology is constantly improving. Here are some novel processed peppers.
1, Chili food processing and its technology
1. 1 brewing of sour pepper
Kimchi is one of the traditional fermented vegetable products in China. It has the characteristics of fresh and sour taste, crisp texture and unique flavor, and is deeply loved by the majority of urban and rural people. Although pickled pepper is a kind of pickle that people like, it is still rare in the market in China. This paper puts forward a manufacturing method for reference.
(1) Flowchart:
Fresh peppers → cleaning → draining → cutting → hardening → anaerobic fermentation → batching → sub-packaging (vacuum packaging) → finished products.
(2) Key points of operation:
① raw materials. Green peppers with large size, thick meat and dense tissue are used as raw materials. Raw materials should be fresh and used on the day of harvest to avoid overstock and excessive pile pressure.
2 clean. Cleaning, draining, selecting and eliminating unqualified products. Rinse the green pepper with water, turn it constantly, and wash away impurities such as pesticides, fertilizers and soil that may remain on the surface.
3 segmentation. According to the need, segment it appropriately for standby.
④ Hardening treatment. After the raw materials were treated, they were soaked in 8% salt water containing 0.05% CaC 12 or K 2 S 04 at 25℃ 16 days.
⑤ Anaerobic fermentation. Inoculate the hardened pepper with old brine for fermentation 16 days.
6 ingredients. The main ingredients are 2% white sugar, 0.5% citric acid, 0.0 1% saccharin sodium, 0.03% sodium benzoate and 0.02% sodium dehydroacetate, which are dissolved in boiling water, filtered with 150 mesh filter cloth and added to pepper.
⑦ Vacuum packaging. Vacuum packaging with opaque aluminum foil bag.
Processing of 1.2 canned Chili sauce
(1) Flowchart:
Raw materials → soaking → cleaning → crushing → mixing → canning → exhausting → sealing → sterilization → cooling → heat preservation → inspection → finished product.
(2) Process key points:
(1) Choose fresh, mature, insect-free, diseased and rotten red pepper, soak it in 5% salt water for 20 minutes to repel insects, then rinse it with clear water for three to five times, wash the silt and impurities, and cut off the stems.
(2) Add10.5 kg of fresh ginger per 100 kg of fresh pepper, wash the ginger, rub off the ginger skin, cut it into thin slices, crush it with fresh pepper with a pulverizer, and mix well.
③ Add 8% salt and 0.5% spiced powder into the crushed Chili sauce, mix well, bottle, weigh and quantify.
(4) Heat the exhaust in the exhaust box or exhaust cage. When the temperature of canned food reaches 65 degrees Celsius, seal it immediately while it is hot. The seal shall be vacuum sealed with a vacuum degree of 53,328.8 Pa.
⑤ Disinfect glass bottles and jars with boiling water for 10 to 18 minutes, and then cool them to below 38 degrees Celsius with water bath.
⑥ After cooling, dry the water and put it in a thermostat at 25 degrees Celsius for 5 days and nights. If there is no problem, the finished product can be packed.
1.3 production of pepper slices
(1) Flowchart:
Raw materials → gluten and seeds removal → slicing → soaking → draining → vacuum frying → deoiling → cooling → packaging.
(2) Key points of operation:
① raw materials. Green pepper and red pepper, which are mature in 1989, have no rot, pests and tender meat, are selected as raw materials, and the sediment and sundries are washed away with clear water for later use.
② Removing gluten and seeds. Cut the pepper in half longitudinally, dig out the ribs and seeds inside, then rinse with clear water and drain.
③ Slice. Cut the peeled and seeded peppers into pieces about 4 cm long and 2 cm wide. If they are too long and too wide, they will often be deformed and easily broken during processing.
4 immersion. Soak the cut pepper in sugar water, which is made by mixing and dissolving 15% white sugar, 2.5% salt and a small amount of monosodium glutamate in water. The temperature of the sugar solution is 60 degrees Celsius and the soaking time is one to two hours.
⑤ Drainage. Wash the sugar solution attached to the surface of pepper slices with clear water and drain.
⑥ Vacuum frying. Put the drained pepper slices into a vacuum frying machine for vacuum frying, the vacuum degree should not be lower than 0.08 MPa (Pa), and the temperature should be controlled at 80-85 degrees Celsius. The frying time is related to the variety, texture, oil temperature and vacuum degree of the pepper slices. The specific method is to see through the observation hole of the vacuum frying machine that almost all the bubbles on the pepper slices disappear.
⑦ Deoiling. Some vacuum fryers have dual functions of frying and deoiling, and those without deoiling need to be removed by centrifuge.
8 cooling. Quickly cool the degreased pepper slices to 40 to 50 degrees Celsius and send them to the packaging room for packaging as soon as possible.
Pet-name ruby packaging. According to the size, fullness and color of the slices, sorting and trimming are carried out, and after passing the inspection, vacuum inflatable packaging is carried out in a dry packaging room according to a certain weight, which is the finished product.
2, pepper biochemical products processing
2. Extraction of1capsanthin
Capsaicin, also known as capsaicin, has a molecular formula of C40H 5603, and its main components are capsanthin and capsanthin. Deep red viscous oily liquid, with special smell, no spicy taste, and the smell of pepper. It is soluble in most non-volatile oils, insoluble in water and glycerol, and partially soluble in ethanol. Good heat resistance, acid and alkali resistance, stable to visible light, but easy to fade under ultraviolet light. Pure capsanthin is a deep red needle-like crystal, which is easily soluble in polar organic solvents and blue when it reacts with concentrated inorganic acids. Capsaicin used in food additives is crimson ointment, which is spicy and has no peculiar smell. Capsaicin has the characteristics of insolubility in vegetable oil and ethanol, high solubility in alkaline solution, acid and alkali resistance and oxidation resistance. These properties can be used to separate capsaicin from other components in separation and extraction, and high-purity extracts can be obtained. There are three common methods to extract capsanthin: oil-soluble method, solvent method and supercritical fluid extraction method.
(1) oil solution method:
Oil-dissolving method refers to soaking capsicum peel or dried capsicum powder with liquid edible oil such as cottonseed oil, soybean oil and rapeseed oil at room temperature to dissolve capsanthin in edible oil, and then extracting capsanthin from edible oil through a certain technological process. However, because it is difficult to separate oil from pigment, the extraction rate of capsanthin is low, and it is difficult to obtain products with high color value.
(2) Solvent method:
Solvent method refers to grinding dried Chili peppers from which inferior impurities are removed into powder, leaching with organic solvents such as acetone, ethanol, ether, chloroform, trichloroethane and n-hexane at a certain temperature, concentrating the leaching solution to obtain crude Chili oleoresin, and distilling under reduced pressure to obtain crude products. However, this crude product contains many impurities, and at the same time it has the unique spicy taste of pepper. Therefore, various improved methods are needed to eliminate impurities and odors. The main methods are as follows: (1) the crude capsicum oleoresin is distilled with steam to remove the peculiar smell of capsicum, then treated with alkaline water, extracted with organic solvent, and distilled to obtain capsicum red pigment; Or, firstly, treating capsicum oleoresin with alkaline water, then extracting with solvent, concentrating, adding edible oil with the same oil-soluble method, and then distilling with steam to remove odor. ② Fatty alcohols and alkaline substances such as methanol-sodium methoxide, ethanol-sodium ethoxide, n-propanol-sodium n-propanol-sodium isopropanol, sodium butanol, etc. Adding it into the capsicum oleoresin, and under the catalysis of these alkaline substances, making the fat components in the capsicum oleoresin undergo ester exchange reaction, then distilling off excess ethanol, adding water or brine into the remaining capsicum oleoresin residue, adjusting it to neutrality with acid, layering, and adding nonpolar or low-polar solvent into the oil layer. (3) firstly, treating the oleoresin with NaOH (or KOH) solution of 15% to 40% to saponify the fat component in the capsanthin, then extracting and concentrating it with an organic solvent such as acetone, and then distilling it with steam or depressurizing it with inert gas to obtain the capsanthin without peculiar smell. The paprika red pigment prepared by this method has the advantages of high yield, good quality, safe production, simplicity and feasibility. (4) The method is to treat capsicum oleoresin with 20% alkali metal compound, and then add an appropriate amount of alkaline earth metal compound to form an aqueous solution system. The aqueous solution system was treated with dilute acid at room temperature to form salt, then filtered, separated out solid, washed with water, extracted with organic solvent, and concentrated under reduced pressure to obtain capsanthin. The obtained product has excellent texture and no peculiar smell.
(3) Supercritical CO2 extraction:
Supercritical fluid extraction is a new extraction and separation technology in food industry. Compared with the traditional chemical solvent extraction method, it has the advantages of no consumption, no chemical solvent residue, no pollution, avoiding thermal deterioration of the extract at high temperature, protecting the activity of physiologically active substances and maintaining the natural flavor of the extract. This technology uses supercritical CO2 as extractant to extract, separate and purify materials from liquid or solid materials. The research results at home and abroad show that it is successful and feasible to remove the residual solvent in capsanthin by supercritical CO2 fluid extraction technology and prepare high concentration capsanthin. The optimum technological conditions for purifying capsicum red pigment with supercritical CO2 fluid to make the product meet FAO/ WHO standards are as follows: extraction pressure 18 MPa, extraction temperature 25℃, extractant flow rate 2 L/ min and extraction time 3 h. Han's sixth research shows that when the extraction pressure is controlled at 20 MPa, the color value of capsanthin is almost not lost, and the residual amount of organic solvent can be reduced by about 2× 10-6. The red pigment and yellow pigment in capsanthin can be separated, but the expected complete separation is not achieved. Hu Yunxiang and others think that the yellow component can be extracted under the pressure less than 10 MPa, and the red component of capsicum oleoresin can be basically extracted under the pressure greater than 12 MPa. This method is an advanced extraction method, but it needs further improvement.
2.2 Extraction of capsaicin
Capsaicin and capsaicin are the main chemicals that cause spicy taste in pepper, and low-concentration products such as capsaicin and capsaicin are widely used as food additives in food industry. When they are further purified, they have many physiological activities and strong and lasting anti-inflammatory and analgesic effects. External use can treat toothache, myalgia, rheumatism, dermatosis and other diseases, and has obvious curative effect on neuralgia. The ointment made from it has obvious curative effect on neuralgia such as chronic rheumatoid arthritis, herpes zoster and traumatic injury. It has a good therapeutic effect on psoriasis and alopecia; Combined with morphine can prolong the analgesic time and reduce addiction; Militarily, it can be used as the main raw material for tear gas, tear gas gun and defensive weapon. It is predicted that in the next few years, the application of capsaicin at home and abroad will expand rapidly and bring broad market prospects.
Capsaicin was first discovered by D.J.Bennet and others after detailed analysis of its chemical composition by chromatography, nuclear magnetic resonance and other instruments. Later, Japan's Noguchi et al. directly separated about 80% capsaicin from pepper with ethanol as an entrainer. The extraction of capsaicin is mainly to extract the crude extract of capsicum oleoresin, and then extract capsaicin and capsanthin from capsicum oleoresin by supercritical CO2 fluid extraction. Chen Shulai and others think that it is more economical and practical to extract Chili oil essence with 95% edible ethanol, with large production capacity and no toxicity caused by residual solvents. The technological process is as follows: raw materials → selection → cleaning → dehydration → drying → seed removal and stem removal → crushing → sieving (residue) → leaching → filtration → filtrate concentration. The final concentrated solution of the residue is red oil, that is, Chili oil essence, with a yield of 10%. Through many experiments, Chen Shulai thinks that when supercritical CO2 fluid is used to extract Chili oil essence, the extraction effect is the best when the CO2 extraction pressure is controlled at 15 MPa and the temperature is 55 degrees Celsius. The separation is carried out at normal temperature and pressure. The final result of the separation of color and spicy is that when the extract is light yellow oil (containing ethanol and water), it means that the red pigment has not been extracted and the taste is very spicy. The content of capsaicin determined by colorimetry is 2.7%. However, the residue is red semi-dry powder, and the taste is basically not spicy. The extract and raffinate were further desolventized, refined and packaged to obtain capsaicin and capsanthin products.
3. Comprehensive development and utilization of pepper and its development direction.
Pepper mainly contains capsaicin, capsanthin and Chili oil. Mainly used in condiment production, as well as hot pot bottom material, cold dish, snack food, convenience food, fast food, microwave food and so on. In addition to the above-mentioned deep processing methods, peppers can also be processed into various ready-to-eat foods, such as pickled green peppers, douban hot sauce, spiced peppers, pepper sesame sauce, pepper paste and so on. Except capsanthin and capsaicin, the main components of the extraction residue were detected by the Food Quality Supervision and Inspection Center of the Ministry of Agriculture. Every100g of dried pepper residue contains 2309.4kJ of heat, 8.28g of protein, 5.58g of carbohydrate, 0.48g of calcium/kloc-0, and 58mg of phosphorus. The content of protein and minerals is usually much higher than that of fruits and vegetables, and the content of protein is similar to that of grains, which shows the edibility and availability of pepper residue. Zanthoxylum bungeanum residue can be processed into Zanthoxylum bungeanum powder, Zanthoxylum bungeanum cookies, Zanthoxylum bungeanum bark and various snack foods. Therefore, the market potential of pepper deep processing is huge.
The main shortcomings of processing and utilization of pepper products in China are as follows: ① The processing scale is small and the processing enterprises are scattered. Except for some foreign-funded or joint ventures, it is difficult for most small-scale production enterprises to upgrade their products. (2) The domestic market is the main market, mainly processed food by traditional handicrafts, and the export products mainly stay at the level of raw materials or semi-finished products. ③ The development and utilization degree of pepper biochemical products is not high. In view of the above problems, the author thinks that our future development direction should focus on: ① developing and utilizing China's excellent pepper resources to provide China with a variety of processed foods with excellent quality. China is rich in pepper resources, which are planted almost all over the country. It is difficult to accurately count the total annual output, which is about tens of millions of tons, and the price is low, which is very beneficial to the deep processing and fine processing of pepper. By adopting new technology and continuously improving the extraction and refining process, the quality of pepper products will be significantly improved, creating conditions for deep processing and product export of pepper in China. (2) Strengthen the development and utilization of pepper refined deep processing products, especially biochemical products. In addition to the food industry, research should also be carried out in the chemical industry, such as ship rust prevention, preservatives, and the development and utilization of antiviral, fungicides and other drugs. Pepper is a treasure all over the body, especially in the process of deep processing, which can extract natural nutritional capsanthin and other biochemical products. However, it is understood that there is not much research on deep processing and finishing of pepper in China at present, which has caused a lot of waste of resources; Moreover, the in-depth development of pepper products in China is not enough. For many years, it has been mainly exporting primary products and semi-finished products such as dried peppers and pepper oil, and its economic and social benefits are not ideal. The deep processing and finishing of pepper can double the value of pepper, even ten times or a hundred times. West Germany, the United States, Japan, Canada, Britain and other countries processed peppers imported from China into capsaicin and then sold it back to China, earning a lot of foreign exchange in China. In order to completely change this situation, meet the growing demand for capsanthin in the domestic market, and improve the export ability of Chili products, it is imperative to develop deep processing of Chili in China. China has the advantages of high-quality resources that other pepper exporting countries do not have. Using the same production process, we can obtain products with relatively better quality and have strong market competition potential. Therefore, improving production technology, improving equipment conditions, reducing production costs, increasing output rate and improving product quality are the basis and lifeline for the development of pepper industry in China.
China is not only a big producer of paprika red pigment, but also a big demand country. According to statistics, at present, the annual output of red pepper in China is about 1 100,000 tons, and the annual export of dry red pepper is about1100,000 tons. The raw materials for extracting red pigment from pepper are very rich. At the same time, China has a vast territory and rich resources, and has a tradition of homology of food and medicine for thousands of years, which has created favorable conditions for the development of natural nutritional functional food additives with China characteristics. Capsaicin can be used for coloring food, medicine and cosmetics, and its β -carotene can also play a role in supplementing nutrition in the coloring process, so β -carotene has also begun to be welcomed by food processing enterprises and consumers, with huge market potential. (3) At present, domestic enterprises should adopt advanced production technology, vigorously develop pepper deep-processed products including capsaicin, expand production scale, further reduce production costs, improve product quality and enhance product competitiveness. This product can not only meet the domestic market demand, but also export to earn foreign exchange, and its development prospect is very promising.