Today, pepper has become the third largest vegetable crop in the world, second only to beans and tomatoes, and is widely planted all over the world. Pepper spread to China, probably in the late Ming Dynasty, first to Guangdong, Guangdong, Jiangsu, Zhejiang, Hunan, Guizhou and other places, and then to all of China.
Pepper was originally used as an ornamental crop and Chinese herbal medicine, but it didn't take long for it to enter China's cookbook as a dish and seasoning. However, after it entered China's cookbook, it has made great progress in varieties, and has successively improved and cultivated many new varieties, such as sweet pepper, chili pepper pepper, chili pepper pepper, sweet pepper, spotted pepper, dog pepper, sea pepper, eggplant pepper, chili pepper pepper and Qin pepper. Pepper first appeared on China's menu in Guizhou and its surrounding areas in the early Qing Dynasty.
In Guizhou and other places, salt is very scarce, and locals use peppers instead of salt. In this process, the local people discovered the hidden great value of pepper.
Soon, peppers in Guizhou, Hunan, Sichuan, Jiangxi and other provinces began to be planted on a large scale. During the Daoguang period, everything in northern Guizhou was sprinkled with pepper. At this time, it is not common to eat Chili in some parts of Hunan, but after Xianfeng and Tongzhi, it is more common to eat Chili in Hunan.
According to the records in Qing Chao, people in Yunnan, Guizhou, Hunan and Sichuan like to eat spicy food, and many soups don't contain pepper and mustard, which shows that people in Hunan and Hubei have become spicy in the late Qing Dynasty, and even soups should contain pepper. As for Sichuan, the record of eating Chili peppers is a little later, and it was first recorded in Jiaqing period.
After Daoguang, Sichuan began to eat peppers widely. In addition, Yunnan, Jiangxi and other places began to eat a lot of peppers after Daoguang.
As for the first province in China to eat chili, which province can eat chili best? As the saying goes, Hunan people are not afraid of spicy, Guizhou people are not afraid of spicy, Sichuan people are not afraid of spicy, and Hubei people are not afraid of spicy. Which province can eat spicy food best? For a long time, it is difficult to come to a convincing conclusion. But no matter which province people can eat spicy food best, it is good news for the development of pepper industry and the market guarantee for the sustainable development of pepper industry.
2. What kinds of capsanthin are there?
The main coloring matter of pepper is capsanthin. Capsaicin is a carotenoid pigment existing in pepper, accounting for 0.2%-0.5% of pepper skin. Foreign scholars have conducted in-depth and detailed research on carotenoid pigments in peppers. More than 50 carotenoids have been isolated from pepper, of which more than 30 have been identified. Studies have shown that the main components of capsanthin are capsanthin and capsanthin. Generally speaking, the average index of capsicum red pigment (color value 10000 unit) is as follows: 80%-85% fatty acid, mainly composed of linoleic acid, oleic acid, palmitic acid, stearic acid and myristic acid; Vitamin e 0.6%-1.0%; Vitamin C 0 2%- 1. 1%; Protein (total nitrogen) 140- 170 mg/l00g sample; Carotenoids11.2%-15.5% are mainly composed of capsanthin, capsanthin, R- carotene, lutein, zeaxanthin and cryptoxanthin. Among them, capsanthin and capsanthin account for 50%-60% of the total.
3. Spicy historical and cultural spicy strips, also known as spicy strips, spicy strips, Chili strips, Chili strips, tofu skin, and spicy. The main raw material is flour, with water, salt, sugar, natural pigments and so on. , extruded and puffed by a puffing machine at high temperature, then coated with seasonings such as oil pepper and hemp pepper, and added with additives such as preservatives according to GB2760 standard.
Spicy strips were born very early, which first appeared in the memory of the post-80s generation. Many people will have questions for a long time after the appearance of spicy strips, including hygiene, production license and so on. Indeed, the previous spicy strips will have such problems, and there is no production license. One of the biggest concerns is hygiene, and many additives and preservatives will be put in spicy strips. Moreover, the production environment of spicy strips is chaotic and unclean. It has been exposed by the media for many times, and the supervision of the regulatory authorities is not in place, resulting in a large number of spicy strips being sold in urban and rural areas, counties and rural areas. There are also sporadic distributions in cities, and most of them will be sold by small vendors and shops outside primary schools. However, with the strengthening of supervision, the production environment of spicy strips has gradually improved, from the original problem food (such as no production license, unqualified hygiene, etc. ) to a snack that many young people like. Although the overall production situation of spicy strips has improved, health problems still exist. Spicy strips are spicy food, so it is recommended to eat them in moderation and buy big brands.
4. Capsaicin is a deep red viscous oily liquid. The maximum absorption peaks in petroleum ether (gasoline) are 475.5nm, 504nm in hexane, 503nm and 542nm in carbon disulfide, 486nm and 5 19nm in benzene. It can be freely dissolved in acetone, chloroform, n-hexane and edible oil. Soluble in ethanol, slightly soluble in glycerol, insoluble in water. The light resistance of paprika red is poor, and ultraviolet light with the wavelength of 2 10~440nm, especially 285nm, can promote its fading. It is stable to heat and hardly fades when heated at 160℃ for 2 hours.
Capsicum red pigment (water soluble and oil soluble) is a natural pigment extracted, separated and refined from capsicum by scientific methods. The main components are capsanthin and capsanthin, which are crimson oil-soluble liquids with bright colors, strong coloring ability, resistance to light, heat, acid and alkali, and are not affected by metal ions; Soluble in oil and ethanol, it can also be made into water-soluble or water-dispersible pigments through special processing. The product is rich in β -carotene and vitamin C, and has health care function. Widely used for coloring aquatic products, meat, cakes, salads, canned food, beverages and other foods and medicines. It can also be used in the production of cosmetics. The product quality conforms to FAO/ WHO international standards. The molecular formula of capsaicin is C40H56O3 and its relative molecular weight is 584.85.
The molecular formula of capsanthin is C40H56O4, and its relative molecular weight is 600.85.