Deep Processing Technology of Pepper

Pepper (Capsicum annuum L.syn.C. frutescens) is a plant belonging to the genus Capsicum of the Solanaceae family and native to Central and South America. Because of its nutrient-rich and delicious taste, it is widely grown all over the world. Its yield is only in Solanaceae vegetables. Next to the tomato. The country’s pepper planting area continues to expand, and the country’s annual planting area of ​​dry peppers has expanded from 3 million acres in 2000 to nearly 6 million acres, with an annual output of more than 600,000 tons of dried chilli peppers and an output value of nearly 6 billion yuan, which has become an important economy for farmers to become rich. One of the crops. The whole body of the pepper is a treasure, rich in capsaicin, dihydro capsaicin, capsanthin, capsaicin, B-carotene, carbohydrates, a lot of vitamin C, and calcium, phosphorus and so on. Among them, capsanthin and capsanthin have been approved by the United States as FAO, UK, Japan, EEC, WHO and China National Standard and other organizations as natural food additives for unlimited use, and their international markets are very tight. Capsaicin and dihydro capsaicin are spicy ingredients in peppers, with physiological activity and long-lasting anti-inflammatory analgesic effect, oral administration can promote gastric secretion, increase appetite, relieve flatulence, improve digestive function and promote blood circulation; external use can be used For the treatment of toothache, muscle pain, rheumatism and skin diseases and other diseases, have a significant effect on the treatment of neuralgia. In addition to the separation and extraction of Red Pepper, in addition to products such as odorless red capsicum and capsaicin, the residues after extraction can also be used as chili oil, chili powder and feed, etc. The nutritive value can be comparable to that of cereals and can be made into many Kinds of food. Therefore, the comprehensive development and utilization of deep processing of pepper can greatly improve its social and economic benefits. There is a wide variety of processed foods at home and abroad, and its production technology is continuously improving. Here are some of the new types of processed chili foods. 1, chili food processing and technology 1.1 sour pepper soaked sour sauerkraut is one of the traditional Chinese fermented vegetable products, with sour and delicious, crisp texture, unique flavor and other characteristics, well received by the majority of urban and rural peoples. Although sour chilli is a kimchi variety that people like, but it is still rare in the market in China, a production method is proposed for reference. (1) Process flow: fresh pepper → simmering → drain → cutting → hardening → anaerobic fermentation → batching → packing (vacuum packaging) → finished product (2) Operation points: 1 Raw material. It is based on individual large, thick, closely-organized green peppers. Raw materials should be fresh and should be used on the same day to avoid overstocking and over stacking. 2 cleaning. Wash, drain and pick and reject defective products. The green peppers are rinsed with water and kept turning to remove impurities such as pesticides, fertilizers, and dirt that may remain on the surface. 3 points. According to the needs of the appropriate segmentation and spare. 4 hardening treatment. After the raw materials were treated, they were soaked in 8% salt water with 0.05% CaCl 2 or K 2 SO 4 and brewed for 16 days at 25°C. 5 Anaerobic fermentation. The hardened peppers were inoculated with old brine for about 16 days. 6 ingredients. The main ingredients are 2% white granulated sugar, 0.5% citric acid, 0.01% sodium saccharin, 0.03% sodium benzoate, and 0.02% sodium dehydroacetate. They are dissolved in boiling water and filtered through a 150 mesh filter cloth and added to the pepper. 7 vacuum packaging. Use opaque foil bags for vacuum packaging. 1.2 Processing of canned chili sauce (1) Process flow: Raw material → Soaking → Cleaning → Crushing → Mixing → Canning → Exhaust → Sealing → Sterilization → Cooling → Insulation → Inspection → Finished product (2) Process points: 1 Use fresh , Mature, no insects, lesions, rotten red pepper, immersed in 5% salt water for 20 minutes to repel insects, and then washed with water 3-5 times, wash sediment impurities, cut pedicle. 2 Add 1.5kg Fresh Ginger per 100kg fresh pepper, wash Ginger , peel ginger, cut into thin slices, and crush and mix with fresh pepper. 3 Add 8% of salt to the crushed chilli sauce, mix 0.5% of allspice and bottle, and weigh. 4 Heat the exhaust gas in the exhaust box or cage drawer. When the material temperature of the can reaches 65°C, it shall be sealed immediately when the cans are hot. The seal should be sealed by suction. The vacuum degree is 53328.8Pa. 5 Glass jars can be sterilized with boiling water for 10-18 minutes and then cooled to below 38°C with a water bath. 6 After cooling, dry the water and send it to a 25°C incubator for 5 days and nights. Check the finished product without problems. 1.3 Production of chili chips (1) Process flow: Raw materials→rebar, seed→slicer→immersion→drainage→vacuum frying→deoiling→cooling→packing(2) Operation points: 1 Raw material. Choose 89 mature, no decay, pests, a large, fresh green pepper and red pepper as raw materials, washed with water to remove sediment and debris spare. 2 to tendons, seeds. Cut two halves of the pepper longitudinally, dig inside the ribs and seeds, rinse with water, and drain. 3 slices. The scallops and seeds will be cut into pieces about 4 centimeters long and about 2 centimeters wide. They will be too long and too wide to be deformed and easily broken during processing. 4 impregnation. The good chili peppers were immersed in the sugar solution. The sugar liquid was prepared by mixing 15% white sugar, 2.5% salt, and a small amount of monosodium glutamate in water. The sugar liquid temperature was 60° C., and the dipping time was 1-2 hours. . 5 Drain. Rinse the sugar on the surface of the chili flakes with clean water. 6 vacuum fried. The drained chili flakes are placed in a vacuum fryer for vacuum frying. The vacuum degree should not be lower than 0.08 megapascals (pascals), the temperature should be controlled at 80-85 DEG C, the frying time and the variety and texture of the chili flakes. , oil temperature, vacuum degree related. The specific practice is to see through the observation window of the vacuum fryer almost all of the foam on the pepper flakes disappear. 7 oil removal. Some vacuum fryers have the dual functions of frying and deoiling, and those that do not have a deoiling function need to be centrifuged to remove excess oil from the pepper slices. 8 cooling. The deoiled chili flakes are quickly cooled to 40-50°C and sent to the packaging room for packaging as soon as possible. 9 packaging. According to the tablet size, fullness and color sorting and dressing, after passing inspection, in a dry packing between a certain weight with a vacuum inflatable packaging, that is, the finished product. 2. Processing of pepper biochemical products 2.1 Extraction of red pepper pigment Red pepper pigment, alias chili pepper pigment, molecular formula C40H5603, mainly composed of capsanthin and chrysocyanin, is a deep red viscous oily liquid with special odor, no pungent taste, Aroma of pepper, soluble in most non-volatile oils, insoluble in water and glycerol, partially soluble in ethanol, good heat and acid and alkali resistance, stable to visible light, but easy to fade under UV light. The pure red pepper pigment is a deep, fat red needle-like crystal, which is easily soluble in organic solvents with large polarity, and it is blue with concentrated inorganic acid. The capsaicin used in food additives, etc. is a dark red ointment with a spicy taste and no bad odor. Capsanthin is insoluble in vegetable oils and ethanol, has high solubility in alkaline solutions, is resistant to acids and alkalis, and is resistant to oxidation. It can be used in separation and extraction to separate capsanthin from other components, resulting in higher purity. The extract. At present, the common methods for extracting capsanthin are roughly divided into three types: oil dissolution method, solvent method and supercritical fluid extraction method. (1) Oil-dissolving method: The oil-dissolving method refers to impregnating the pericarp or dried chili powder of liquid edible oil such as cottonseed oil, soybean oil, rapeseed oil, etc. at room temperature, so that the red pepper pigment is dissolved in the edible oil, and then The capsanthin is extracted from the edible oil through a certain process flow. However, due to the difficulty in separation of oil and pigment, the extraction rate of red pepper pigment is low, and it is difficult to obtain a product with a high color price. (2) Solvent method: Solvent method refers to the process of dipping the dried chilli peppers with impurities removed, and dipping them with organic solvents such as acetone, ethanol, ether, chloroform, trichloroethane, n-hexane, etc. under certain temperature conditions. The crude extract was obtained by concentrating the extract and crude oil was distilled under reduced pressure to obtain a crude product. However, this crude product contains a lot of impurities, but also has a unique spicy pepper flavor, for which a variety of improved methods are needed to eliminate impurities and odors. The main methods are: (1) Steam-distilling the raw chili oleoresin to remove the odor of chili peppers, then treating with alkaline water, extracting with organic solvent, and distilling to obtain capsanthin; or first treating the oleoresin with alkali water, and then Extract with solvent, concentrate, add the same edible oil as the oil-soluble method, and steam distilled to remove odor. 2Add fatty alcohol and alkaline substances such as methanol-sodium methoxide, sodium ethanol-ethanolate, n-propanol-n-propanol isopropanol-isopropoxide sodium, butanol-butanol sodium, etc. The catalytic action of these basic substances promotes the transesterification of the fat constituents in the chili oleoresin, and then distills the excess alcohol, and then adds the water or salt water to the remaining pepper residue and adjusts it to neutral with acid, stratified, The non-polar or low-polar solvent such as n-hexane and petroleum ether are added to the oil layer to precipitate solids and filtered to obtain capsanthin. The capsaicin produced by this method is of high quality and has no odor. 3 First, the pepper oleoresin is treated with 15%-40% NaOH (or KOH) solution to saponify the fat component of the capsanthin, and then extracted and concentrated with an organic solvent such as acetone, and then steam distilled or depressurized. Under the inert gas treatment, odorless capsanthin can be obtained. The capsaicin produced by this method has a high yield, good quality, and is safe and easy to produce. 4 This method is based on the treatment of 20% of alkaline metal compound chili oleoresin, and then adding an appropriate amount of alkaline earth metal compounds to form an aqueous solution system, the aqueous solution system treated with dilute acid at room temperature, after the formation of salt filtration, Solids, washed with water, extracted with organic solvents, and concentrated under reduced pressure can be used to obtain red capsaicin. The resulting product is excellent in texture without odor. (3) Supercritical CO2 flow-off extraction method: Supercritical fluid extraction is an emerging extraction and separation technology in the food industry. Compared with the traditional chemical solvent extraction method, its superiority is no chemical solvent consumption and residue, no pollution. , To avoid thermal degradation of the extract at high temperatures, to protect the activity of physiologically active substances and to maintain the natural flavor of the extract. This technology uses supercritical CO2 as an extractant to extract, separate and purify materials from liquid or solid materials. The research results at home and abroad show that using supercritical CO2 fluid extraction method to remove the residual solvent from the pepper pigments to prepare high concentrations of pepper red pigment is successful and feasible. Supercritical CO2 fluid purification of red capsaicin, the product to meet the FAO/WHO standards the best process conditions are extraction pressure of 18MPa, extraction temperature of 25 °C, extractant flow rate of 2.0L/min, extraction time of 3 hours. Han Yuqian 6 and other studies showed that when the red pepper pigment is refined, the extraction pressure is controlled under 20 MPa, the color value of red pepper pigment is almost not lost, the residual organic solvent can be reduced by about 210-6, and the red pigment and yellow color of the pepper pigment can be reduced. The pigments can be separated but the desired complete separation is not achieved. Hu Yunxiang and others believe that the yellow component can be extracted under the pressure of less than 10.0MPa, and the red pigment can be retained. At the same time, when the pressure is greater than 12.OMPa, the red component of the pepper oleoresin can be substantially extracted completely. This law is an advanced extraction method, but it needs to be further improved. 2.2 Capsaicin extraction Capsaicin and chilli dihydroalkaline are the main chemicals that cause spicy taste in peppers. Low-concentration product forms such as chilli extract and capsaicin are widely used as food additives in the food industry. When they are further purified, they have many physiological activities and have strong and long-lasting anti-inflammatory analgesic effects. Oral administration can promote the secretion of gastric juice, increase appetite, relieve flatulence, improve digestive function and promote blood circulation; external use can treat diseases such as toothache, muscle pain, rheumatism, and skin diseases, and has significant curative effect on the treatment of neuralgia. Ointment has a significant effect on chronic rheumatoid arthritis, herpes zoster, bruises and other neuralgia; it has a good therapeutic effect on psoriasis and alopecia; combined with morphine can prolong the time of analgesia and reduce addiction; in the military It can be used as the main raw material for the manufacture of tear gas canisters, tear guns and defense weapons. It is expected that in the next few years, the application of capsaicin at home and abroad will rapidly expand and bring a broad market prospect. Capsaicin was first introduced by D. J. Bennet et al. used chromatographic, nuclear magnetic resonance and other instruments to analyze the chemical composition in detail. Afterwards, Japan's Fukaya et al. used ethanol as an entrainer to directly isolate about 80% of capsaicin from peppers. The extraction of capsaicin is mainly by extracting the crude extract of the active ingredient of pepper, capsiolein, and then extracting capsaicin and capsanthin by using supercritical CO2 fluid extraction in capsicum oil extract. Chen Yulai et al. believe that extracting chili oil with 95% edible ethanol is more economical, and has a large production capacity, and no toxicity caused by residual solvents. The process flow is as follows: raw materials → selection → cleaning → dehydration → drying → seed removal, pedicle → crushing → sieving (residue) → leaching → filtration → concentration of the filtrate. The final residue of the residue was red grease, ie, pepper oil, with a yield of 10%. Chen Yulai has passed many tests that the proposed chili oil extract is extracted by supercritical CO2 fluid extraction. The CO2 extraction pressure is controlled at 15 MPa and the extraction temperature is 55°C. Separation was performed at room temperature and pressure, and the final hot-separation result was: When the extract was a pale yellow oil (containing ethanol and water), the red pigment was not extracted, and the mouth tasted extremely hot. Chromatogram was used to determine the color of the pepper. The alkali content is 2.7%. The raffinate is a red semi-dry powder, and taste is basically non-spicy. The extract and the raffinate are further desolvated, refined, and packaged to obtain capsaicin and capsaicin products. 3. Comprehensive development and utilization of peppers and their development directions Peppers mainly contain three biochemical substances: capsaicin, capsaicin, and capsicum oil. Its main use is for the production of condiments, as well as hot pot bottoms, cold dishes, snack foods, convenience foods, fast foods, microwave foods and so on. In addition to the above-mentioned several deep-processing methods, chilies can also be processed into various ready-to-eat foods, such as pickled green peppers, bean paste, spiced peppers, chilli sesame paste, and chilli paste. In addition to the extraction and extraction of red pepper, in addition to products such as capsanthin and capsaicin, the residue after extraction is tested by the Ministry of Agriculture's Food Quality Supervision and Inspection Center for its main components: Each 100 grams of dry chili residue contains heat. 2309.4 kJ, protein 8.28 g, carbohydrate 5.58 g, calcium 1.48 g, phosphorus 58 mg. Its protein and mineral content is usually much higher than that of fruits and vegetables. Compared with cereals, its protein content is similar, which shows the edible nature and availability of chili residue. After the chili residue is processed, it can be made into chili powder, pepper biscuits, chili peppers, and other snack foods. Therefore, the market for deep processing of pepper has great potential. The main problems in the processing and utilization of hot pepper products in China are as follows: 1 The processing scale is small, and the processing enterprises are sporadicly scattered. Except for a part of foreign capital or joint ventures, the products of most small-scale production enterprises are difficult to achieve. 2 Mainly in the domestic market, mainly processed foods in the traditional handicrafts, but the export products are still mainly at the level of raw materials or semi-finished products. 3 The development and utilization of pepper biochemical products is not high. In view of the above problems, the author believes that our future direction of development should focus on: (1) Developing and utilizing the country's excellent pepper resources to provide domestically processed foods with various varieties and high quality. China's pepper resources are quite abundant, almost all over the country are planted, the total annual output is difficult to accurately count, there are about 10 million tons, and the price is low, the deep processing and finishing of pepper is very beneficial. Through the adoption of new technologies, continuous improvement of extraction and refining processes, chili products. The quality will be significantly improved, creating conditions for China's chili deep processing and product export. 2 To strengthen the deep processing of pepper products, especially the development and utilization of biochemical products. In addition to the food industry, research should also be conducted in the chemical industry, such as the development of anti-rust, anti-corrosion agents, and drugs such as anti-virus and fungicides. The whole body of pepper is a treasure, especially in the deep processing process can extract natural and nutritious pepper red pigment and other biochemical products. However, it is understood that at present, there are not many researches on deep processing and finishing of peppers in China, which has caused a lot of waste of resources; and China’s deep development of pepper products has not been sufficient. For many years, primary products and semi-finished products such as dried chili peppers and chili oil have been exported. As a result, economic and social benefits are not ideal. The deep processing and finishing of chili peppers can double, even ten times, and hundred times the value of pepper. West Germany, the United States, Japan, Canada, the United Kingdom and other countries used imported Chinese peppers to be processed into chili pepper pigments and sold back to China, earning a large amount of foreign exchange in China. In order to completely change this situation, to meet the growing demand for capsanthin in the domestic market, and to increase the capacity of export of pepper products for export, it is imperative that China's chili deep processing and development be carried out. China has the advantages of high-quality resources that other pepper exporting countries do not have. We can use the same production process to produce products with relatively better quality and have strong market competition potential. Therefore, improving the production process, improving equipment conditions, reducing production costs, increasing the output rate, and improving product quality are the basis and lifeline for the development of China's pepper industry. China can be said to be not only a big producer of capsanthin, but also a big demanding country for this pigment. According to statistics, China currently produces about 1 million tons of fresh red pepper, and exports about 10,000 tons of dried red pepper annually. The raw material for extracting red pepper is very rich. At the same time, our country has a vast territory, abundant resources, and has a tradition of eating and drinking medicine homologous for thousands of years, which in turn creates favorable conditions for the development of natural nutritional functional food additives with Chinese characteristics. In addition to capsaicin, which can be used for the coloring of foods, drugs, and cosmetics, the p-carotene it contains can also function as a nutrient in the coloring process. Therefore, p-carotene has also begun to be processed by food processing companies. With the popularity of consumers, its market potential is huge. 3, The current domestic enterprises should adopt advanced production techniques, vigorously develop the deep processed products including capsaicin, and expand the scale of production to further reduce production costs and improve product quality and improve product competitiveness. In this way, products can meet the needs of the domestic market and they can also earn foreign exchange through exports. Their development prospects are very promising.

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