Jize County is located in the south of Hebei Province, with an area of 337 square kilometers and a population of 236,111. It governs seven towns and 169 administrative villages. Jize County is a famous hometown of peppers in China, which became a tribute to the court in Ming and Qing Dynasties.

jize pepper enjoys a long-standing reputation and sells well at home and abroad. Jize pepper, also known as croissant pepper, is named after its smooth purple color, slender shape, and hook at the tip. 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 in spicy products. It can be eaten widely and conveniently, including green food, red food, cooked food, fresh food, dry food, fried food, fried food and pickled food. It is 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 a total annual cultivation area of 1.27 million square kilometers and an annual output of more than 27 million tons. Jize County, Hebei Province has a long history of pepper cultivation. Jize's horn pepper has thin skin, thick meat, few seeds, fragrant taste, moderate spicy degree and rich nutrition. Jize County has an annual planting area of about 4 square kilometers and an annual output of more than 61,111 tons of peppers, making it a big pepper county in China. There are more than 111 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 sold directly on the market, and the semi-finished products are sold to domestic and overseas food processing enterprises as raw materials for deep processing. Red-pointed peppers are the most popular spicy products at home and abroad at present, but there are two shortcomings in traditional processing:

1, namely, Chili powder is easy to mildew and difficult to preserve, and the color and flavor of peppers are greatly eclipsed 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 capsicum essence fundamentally changed the problem of capsicum mildew. The residue after extracting capsicum essence can further extract other substances or synthetic feed, which opened up a new way for the comprehensive utilization of capsicum and made the economic benefits more remarkable.

1. extraction principle

the components of pepper are quite complicated, but the main components as seasoning flavor are capsaicin and capsanthin, as well as volatiles with unique flavor. Therefore, the basic principle of extraction is to separate it from protein, carbohydrate, fat and inorganic salt by chemical method according to its characteristics to obtain a concentrate, which is capsaicin. The pungent substance in pepper is capsaicin, in which capsaicin accounts for 69%, dihydrocapsaicin 22%, nordihydrocapsaicin 7%, homocapsaicin 1% and homodihydrocapsaicin 1%. Pure capsaicin is a monoclinic prism or a short flaky 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 with varieties, generally ranging from 1.2% to 1.5%, but as long as its mass fraction reaches 1 mg/kg, it will make the taste feel obviously spicy. Volatiles in pepper were collected by water distillation and solvent extraction, and analyzed by GC-MS. It was proved that there were alcohol, hydroxyl compounds, pyrazine cyclic carbohydrates, resins and other components.

II. Technological process

Pepper → Drying → Crushing → Alcohol → Leaching → Concentration → Alcohol → Purification → Pepper essence

III. Operation method

1. Preparation of raw materials. First, red, spicy, low-moisture, mildew-free dried peppers are processed into Chili powder.

2. leaching. According to the practical results, the method of static leaching at room temperature has the advantages of simple equipment, convenient operation, energy saving and so on, which is conducive to wide application. 95% non-toxic, cheap and easily available edible alcohol can be used as leaching agent, and it can be leached at room temperature for 48 hours.

3. concentration. The leaching solution was sent into a distillation device, and the ethanol was recovered by indirect heating. With the evaporation of ethanol, the concentration of the leaching solution 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.

4. purification. In order to remove impurities and gelatinous resin substances from the concentrated solution, it is necessary to further extract with solvent under the above conditions, and then evaporate the purified solution to obtain the pure extract capsaicin.

Fourth, product quality

The chilli essence prepared by this method is a dark red thick liquid at room temperature, which keeps the inherent color and fragrance of chilli, with a density of 1.91-1.93 kg/L, and is easily soluble in various edible oils. Hygienic indicators of the product: the total number of bacteria is not more than 11/ml, coliform bacteria is not more than 31/ml, arsenic content is not more than 1.1 mg/kg, and lead cannot be detected. Capsicum annuum l.syn.c. frutescens 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 pepper in China has expanded from 3 million mu in 2111 to nearly 6 million mu, with an annual output of more than 611,111 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, EEC, WHO and Chinese national standards, 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, we can get tasteless capsanthin and capsaicin, and the residue after extraction can also be used as Chili oil, Chili powder and feed, etc. Its nutritional value can be comparable to that of cereals, and it can be made into a variety of 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 their production techniques are constantly improving. Here are some novel processed peppers.

1. Chili food processing and its technology

1.1. Soaking sour peppers

Pickled pickles are one of the traditional fermented vegetable products in China, which have the characteristics of fresh and sour taste, crisp texture and unique flavor, and are deeply loved by urban and rural people. Although sour pepper is a kind of pickle that people like, it is still rare in China's market. This paper puts forward a production method for reference.

(1) technological process:

fresh pepper → cleaning → draining → cutting → hardening → anaerobic fermentation → batching → sub-packaging (vacuum packaging) → finished product

(2) operation points:

① raw materials. Green pepper with large individual, thick meat and compact tissue is used as raw material. Raw materials should be fresh and should be used on the day of harvest to avoid overstock and excessive pile pressure.

② cleaning. Wash, drain, select and reject unqualified products. Rinse the green pepper with water and turn it constantly to wash away impurities such as pesticides, fertilizers and soil that may remain on the surface.

③ segmentation. According to the needs of appropriate segmentation for standby.

④ hardening treatment. After the raw materials are treated, they are soaked in 8% saline water with 1.15% CaC 12 or K 2 S 14, and soaked at 25 degrees Celsius for 16 days.

⑤ anaerobic fermentation. Inoculate the hardened pepper with old salt water for fermentation for about 16 days.

⑥ ingredients. The main ingredients are 2% of white sugar, 1.5% of citric acid, 1.11% of saccharin sodium, 1.13% of sodium benzoate and 1.12% of sodium dehydroacetate, which are dissolved in boiling water, filtered by a 151-mesh filter cloth and added to pepper.

⑦ vacuum packaging. Vacuum packaging with opaque aluminum foil bag.

1.2 Processing of canned Chili sauce

(1) Technological process:

Raw materials → soaking → cleaning → crushing → mixing → canning → venting → sealing → sterilization → cooling → heat preservation → inspection → finished product

(2) Technological points:

① Fresh, with good maturity and no insects.

② add 1.5 kilograms of fresh ginger to every 111 kilograms of fresh peppers, wash the ginger, rub off the ginger skin, cut it into thin slices, and crush it with fresh peppers with a crusher and mix well.

③ Add 8% salt and 1.5% spiced powder to the crushed Chili sauce, mix well, then bottle, weigh and quantify.

④ heat and exhaust in the exhaust box or cage. When the temperature of the canned food reaches 65 degrees Celsius, seal it immediately while it is hot. The sealing should be sealed by pumping, with a vacuum degree of 53,328.8 Pa.

⑤ The glass bottle can is sterilized by boiling water for 11 to 18 minutes, and then cooled to below 38 degrees Celsius by water bath.

⑥ after cooling, dry the water, and send it to a thermostat at 25 degrees Celsius for 5 days and nights. After checking that there is no problem, the finished product can be packaged.

1.3 production of pepper chips

(1) technological process:

raw materials → deboning, seeds → slicing → dipping → draining → vacuum frying → deoiling → cooling → packaging

(2) operation points:

① raw materials. Choose green peppers and red peppers that are mature in 1989, free from rot and pests, and fresh in meat as raw materials, and wash away the sediment and sundries with clear water for later use.

② remove 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 stripped 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 impregnation. Soak the sliced peppers in sugar solution, 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 61 degrees Celsius, and the soaking time is one to two hours.

⑤ drain. Wash the sugar solution attached to the surface of pepper slices with clean water and drain it.

⑥ vacuum frying. Put the drained pepper slices into a vacuum frying machine for vacuum frying, the vacuum degree should not be lower than 1.18 MPa (Pa), the temperature should be controlled at 81-85 degrees Celsius, and 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 frying machines have dual functions of frying and deoiling, and those without deoiling function need to be removed by centrifuge.

8 cooling. Quickly cool the degreased pepper slices to 41 to 51 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, passing the inspection, and vacuum-inflating packaging in a dry packaging room according to a certain weight, which is the finished product.

2. Processing of pepper biochemical products

2.1 Extraction of capsicum red pigment

Capsicum red pigment, alias capsicum red pigment, molecular formula C41H 5613, is mainly composed of capsanthin and capsanthin, which is a deep red viscous oily liquid with special odor, has no spicy taste, has the fragrance of capsicum, is soluble in most non-volatile oils, insoluble in water and glycerol, and partially soluble in ethanol, and is resistant to heat, acid and alkali. Pure capsanthin is a deep carmine red needle-like crystal, which is easily soluble in polar organic solvents and turns blue when it reacts with concentrated inorganic acids. Capsaicin used in food additives is dark red ointment with spicy taste and no bad smell. Capsaicin has the properties of insolubility in vegetable oil and ethanol, high solubility in alkaline solution, acid and alkali resistance, oxidation resistance, etc. These properties can be used to separate capsaicin from other components in separation and extraction, and a high-purity extract can be obtained. Common methods for extracting capsanthin can be roughly divided into three types: oil-soluble method, solvent method and supercritical fluid extraction method.

(1) Oil-soluble method:

Oil-soluble 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 without defective impurities, 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 improvement methods are needed to eliminate impurities and odor. The main methods are as follows: (1) crude capsicum oleoresin is distilled by steam to remove the peculiar smell of capsicum, then treated with alkaline water, extracted with organic solvent and distilled to obtain capsanthin; Or treating the oleoresin of capsicum with alkaline water first, then extracting with solvent, concentrating, adding edible oil which is the same as the oil-soluble method, and then distilling with steam to remove peculiar smell. ② fatty alcohol and alkaline substances such as methanol-sodium methoxide, ethanol-sodium ethoxide, n-propanol-sodium n-propanol-sodium isopropanol, sodium butanol-butanol, etc. are added into the chili oil resin, and through the catalytic action of these alkaline substances, the fatty components in the chili oil resin undergo ester exchange reaction, then excess alcohol is distilled, and then water or salt water is added into the remaining chili residue, which is adjusted to neutrality with acid, and then layered, and nonpolar or low-polar solvents are added into the oil layer. (3) firstly, treating capsicum oleoresin with 15% to 41% NaOH (or KOH) solution to saponify the fat components in capsanthin, then extracting and concentrating with organic solvent such as acetone, and then distilling with steam or treating with inert gas under reduced pressure to obtain capsanthin without peculiar smell. The capsanthin prepared by this method has high yield, good quality and safe, simple and easy production. (4) The method is to treat capsicum oleoresin with 21% alkaline metal compound, and then add an appropriate amount of alkaline earth metal compound to form an aqueous solution system. The aqueous solution system is treated with dilute acid at room temperature to form salt, then filtered, separated out solids, 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 the food industry. Compared with traditional chemical solvent extraction, it has the advantages of no consumption and residue of chemical solvent, 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 supercritical CO2 fluid extraction is used to remove