The components are pure, and the selective extraction process is emphasized in the extraction process. It contains no other ingredients and impurities, and is called water-soluble capsaicin.
Flavor characteristics of water-soluble granular capsaicin
One of the product tastes: spicy and spicy.
The main functional component (spicy component) of this product is vanillamide, which is a kind of fatty acid, spicy, and its spicy degree can make the whole mouth burn and feel the whole tongue surface up to the throat.
The second product flavor: unique aroma
The unique fragrance is that its molecular structure contains aromatic group amide group-Co-NH2, and the molecular weight of capsaicin is 305. At the upper limit of molecular weight of flavor molecules, although the volatility is small, the smell is strong because of its dispersion drift, and its aroma intensity can be as high as 900~ 1000 (dry spearmint is 100).
Product uniqueness-water solubility reason
According to the molecular structure of capsaicin, it is a nonionic polar compound, which contains a water-soluble polar group-phenolic hydroxyl group. This polar compound can form hydrogen bonds with water and combine with water molecules, which is one of the reasons for the water solubility of the product;
The product contains protein, starch, sugar, etc. In raw pepper skin, it can be dispersed by water to form a peptization process. Capsaicin is carried, dispersed and embedded in the sol after being soaked in water, which is the second reason for the water solubility of the product.
Water-soluble capsaicin has the following characteristics:
1) is soluble in water and permeates quickly;
2) standardization is realized, and the spicy degree is stable and adjustable;
3) Colorless, transparent, soft and unique post-spicy feeling;
Deodorization function of the product-removing fishy smell.
Fresh fish contains trimethylamine oxide, and the bacterial effect of fish oil is reduced to trimethylamine, which has a foul smell;
? Fresh fish contains about 2% urea, which smells bad because of the ammonia produced by decomposition;
? The mucus on the surface of fresh fish contains protein amino acids, so bacteria multiply to produce stench such as ammonia, methylamine, hydrogen sulfide and methyl mercaptan.
? Capsaicin contains phenolic hydroxyl in its structure, which can react with trimethylamine to form a nonvolatile and tasteless α -complex
? Capsaicin has a strong stimulating effect on olfactory cells, which can transfer and disperse, blur the attention of olfactory sense to odor and cover up malodor;
? Water-soluble capsaicin disperses protein and starch into the sol, absorbs and embeds odor, and realizes overall deodorization.
Application of spicy taste and spicy feeling in beverages
Water-soluble capsaicin, when put into the beverage, is colorless and transparent, which will not affect the original color of the product, and the taste is still very soft and spicy, which will not conflict with coffee or beverage, and the main taste will not be affected. After the spicy food, you will have unexpected surprises. Therefore, the current drinks are also salty and will collide with different effects and concepts.
Main representative products: Starbucks spicy Chili mocha.
Rigman? Spicy functional beverage
Spicy love jade jelly, etc.
Application in meat products
Capsaicin function: water-soluble granular capsaicin is applied to meat products. During the curing process, capsaicin quickly dissolved in the marinade and penetrated into the meat products, which not only removed the fishy smell, but also improved the delicious taste of the meat. Deep-fried after powder coating, the color is golden but not black. The entrance feels crispy and delicious, and the spicy feeling is soft and even.
? Main representative products: Dicos chicken chops.
Mcdonald's mai spicy chicken wings
Disney turkey leg
Xiao nan Guo mo zi la pork chop
Three squirrels beef jerky, ribs.
Application in fish sauce with Chinese sauerkraut
Ingredients: Sichuan pickled pepper, pepper seed oil, water-soluble capsaicin, pepper seed, citric acid, glacial acetic acid, onion, ginger, garlic, onion and pepper.
? The role of capsaicin: capsaicin plays a very important role in sauce, which is sour and spicy. The taste feels spicy and sour, and the extension of sour and spicy is particularly long. Flowing into the mouth from the tip of the tongue to the tail of the tongue also enhances the overall flavor of the sauce. It tastes like soup, with transparent appearance and no precipitation, and it has no pink feeling when eaten in the mouth. Mild, control bacterial reproduction and prolong shelf life.
? The function of seed oil: it is helpful to the flavor and aroma of sauce, improve the softness of sour and spicy, and release the aroma of natural fermentation of Sichuan pickles. From the appearance, the color is bright and bright, and it is shiny and transparent on the noodle soup, like freshly boiled seed oil.
Application in tomato Chili sauce
Ingredients: tomato sauce, onion, garlic, water-soluble capsaicin, Chili sauce, purified water, vinegar, syrup, sugar and edible salt.
? Function of capsaicin: It can improve the freshness of tomato flavor, combine the sour taste extracted from tomato with capsaicin, evenly release the sour taste and spicy taste, and have a soft taste, stable spicy taste and no astringency, thus prolonging the combination of sour taste and spicy taste of tomato and pepper flavor, feeling the fullness and softness of sauce, controlling the reproduction of microorganisms and bacteria, and prolonging the shelf life.
Emphasis: Capsaicin is not a food additive.