Ji Ze County is located in the south of Hebei Province, the county covers an area of three hundred and thirty-seven square kilometers, with a population of two hundred and thirty-six thousand people, seven townships and one hundred and sixty-nine administrative villages under the jurisdiction of the county. Jize County is famous as the hometown of Chinese chili peppers, which became a tribute to the court during the Ming and Qing Dynasties.

Ji Ze chili pepper has long been famous, selling well at home and abroad. Jize chili pepper, also known as goat's horn pepper, to the color purple-red smooth, slender, with a hook on the tip, shaped like a goat's horn and named. Its characteristics are: thin skin, thick meat, fresh color, flavor, moderate spiciness, containing capsaicin and vitamin C in the country's top spicy products. Wide range of food and convenient, green food, red food, cooked food, can also be fresh food, dry food, fried food, fried food, pickled food, easy to process, easy to store, easy to eat throughout the year.

China is currently the world's largest producer and consumer of chili peppers, chili peppers annual total cultivated area of one million two hundred and seventy-seven million square kilometers or so, with an annual output of more than twenty-seven million tons. Jize County, Hebei Province, has a long history of pepper cultivation. Jize's goat's horn pepper has thin skin, thick meat, few seeds, fragrant flavor, moderate spiciness and rich nutrition. Jize County's pepper perennial planting area of 4 square kilometers or so, the annual output of more than 60,000 tons of pepper, known as China's pepper county. There are more than one hundred production and management enterprises in the county, and the main products are semi-finished products and finished products, such as chili sauce, chili powder, salted chili, dried chili, etc. The finished products are sold directly on the market, and the semi-finished products are sold directly on the market. Finished products are directly marketed and sold, while semi-finished products are sold to domestic and foreign food processing enterprises as raw materials for further processing. Red tip chili pepper is currently the largest domestic and international sales of spicy products, but with the traditional method of processing there are two shortcomings:

1, that is, chili powder is easy to mildew, preservation difficulties, mildewed chili pepper after the loss of color and aroma;

2, chili pepper in the utilization rate of the spicy is very low, a large number of spicy residue in the chili pepper residue. In order to adapt to the development of spicy food, improve the utilization rate of spicy flavor, so that the product is easy to save, it is necessary to explore new methods of deep processing of chili. The development of chili essence fundamentally changed the problem of chili mildew, the residue after extraction of chili essence, can be further extracted from other substances or synthetic feed, for the comprehensive utilization of chili opened up a new way to make the economic benefits more significant.

One, the principle of extraction

Chili pepper composition is quite complex, but as a flavoring flavor is the main ingredient capsaicin and chili pepper pigment, as well as volatiles with a unique flavor. Therefore, the basic principle of extraction is based on its characteristics, chemical methods to separate it from proteins, carbohydrates, fats, inorganic salts, to obtain a concentrate, this concentrate is chili pepper extract. The substance that produces the spicy flavor in chili peppers is a kind of capsaicinoids collectively called capsaicinoids, of which capsaicinoids account for sixty-nine percent, dihydrocapsaicinoids account for twenty-two percent, desmethyl-dihydrocapsaicinoids account for seven percent, high capsaicinoids account for one percent, and high dihydrocapsaicinoids account for one percent. Pure capsaicinoids are monoclinic prisms or short flaky crystals with a melting point of sixty-five degrees, producing irritating evaporation at high temperatures. Capsaicin is soluble in ethanol, ether, benzene, and alkaline aqueous solutions, but not in cold water. Capsaicin content in chili peppers varies according to varieties, generally 0.2 to 0.5 percent, but its mass fraction as long as it reaches one milligram / kg will make the taste sensation obviously spicy. Pepper volatiles in water distillation and solvent extraction collection, in the color-quality coupled instrument for analysis, proved that there are alcohols, hydroxyl compounds, pyrazine, zine cyclic carbohydrates, resins, and other various components.

Two, process

Chili pepper → drying → crushing → alcohol → immersion → concentration → alcohol → purification → chili pepper extract

Three, the operation method

1, the preparation of raw materials. First with red color, taste spicy, low moisture, no moldy dried chili pepper processed into chili powder.

2, leaching. According to the results of practice, the use of room temperature static immersion method, with simple equipment, easy to operate, save energy and other advantages, is conducive to a wide range of applications. Ninety-five percent of non-toxic, inexpensive, readily available edible alcohol as leaching agent, room temperature static leaching forty-eight hours.

3, concentration. The leachate will be sent to the distillation device, the method of indirect heating will be recovered ethanol. With the evaporation of ethanol, the concentration of the extracted liquid is increasing, the color becomes darker. In the later stages of distillation, the heating temperature should be controlled to prevent coking. The resulting concentrate is a thick, dark red liquid when cooled to room temperature. The recovered ethanol is available for leaching.

4, purification. In order to remove the impurities in the concentrate, to remove the gelatinous resinous substances, it is necessary to further extract with a solvent, the conditions are as previously described, and then the purified solution is evaporated to obtain a pure extract of chili essence.

Four, product quality

Capsicum extract obtained in this way at room temperature is a dark red thick liquid, to maintain the inherent color and flavor of the chili pepper itself, the density of zero point nine one to zero point nine three kg / liter, easily soluble in a variety of edible oils. Product health indicators: the total number of bacteria is not more than ten / ml, coliform is not more than 30 / ml, arsenic content is not more than 0.1 mg / kg, lead shall not be detected. Chili pepper (Capsicum annuum L. syn. C. frutescens) is a member of the Solanaceae pepper plants, native to Central and South America, because of its nutritious, tasty and widely planted around the world, and its production in the Solanaceae vegetables second only to tomatoes. National chili pepper planting area is expanding, the national dry chili pepper planting area from three million acres in 2000 to nearly six million acres, the annual output of more than 600,000 tons of dry chili pepper, the output value of nearly six billion yuan, has become one of the important cash crops of farmers to get rich.

Chili pepper is a treasure, rich in capsaicin, dihydrocapsaicin, capsaicin, capsaicin, B-carotene, carbohydrates, a large number of vitamin C, as well as calcium, phosphorus and so on. Among them, capsaicin and capsaicin yuhongin have been validated as natural food additives for unrestricted use by FAO, UK, Japan, EEC, WHO and China's national standard, and are in great demand in the international market. Capsaicin and dihydrocapsaicin are the pungent ingredients in chili peppers, which have physiological activity and long-lasting anti-inflammatory and analgesic effects. Taken internally, they can promote gastric secretion, enhance appetite, relieve flatulence, improve digestion and promote blood circulation; used externally, they can be used as a treatment for toothache, muscular pain, rheumatism, and dermatological diseases, and they have a remarkable efficacy in the treatment of neuralgia.

Separation and extraction of red pepper, in addition to getting tasteless chili red pigment and capsaicinoids and other products, its residue after extraction can also be used as chili oil, chili powder and feed, etc., and its nutritive value can be comparable to cereals, can be made into a variety of food. Therefore, the deep processing of chili comprehensive development and utilization, can greatly improve its social and economic benefits. Domestic and foreign chili pepper processing a wide variety of food, its production technology is also constantly improving, the following introduction of several novel chili pepper processing food.

1, chili food processing and its technology

1.1 sour chili bubble

Sour pickles is one of China's traditional fermented vegetable products, with fresh and sour, crisp texture, unique flavor and other characteristics, loved by the majority of urban and rural people. Sour chili although people like a variety of pickles, but our market is still relatively rare, now put forward a production method for reference.

(1) process:

Fresh chili peppers → Xian clean → drained in → cut → hardening → anaerobic fermentation → ingredients → packaging (vacuum packaging) → finished products

(2) points of operation:

①Raw materials. Individual large meat thick, tightly organized green pepper as raw materials. Raw materials should be fresh, it is advisable to use the day of harvesting, to avoid the accumulation of pressure and high stacking.

② cleaning. Wash, drain pick and remove substandard products. Peppers will be rinsed with water and constantly turning, wash off the surface of pesticides, fertilizers, soil and other impurities that may remain.

3 cut. According to the need to appropriate cut standby.

④Hardening. The raw material is treated and put into the 0.05 percent CaC 12 or K 2S 04 brine concentration of eight percent of the brine soaked in twenty-five degrees Celsius under the condition of soaking for sixteen days.

⑤Anaerobic fermentation. The hardened and treated peppers are inoculated with the old brine for fermentation for about sixteen days.

6. Ingredients. The main ingredients are 2 percent sugar, 0.5 percent citric acid, 0.01 percent sodium saccharin, 0.03 percent sodium benzoate and 0.02 percent sodium dehydroacetate, which are dissolved in boiling water and filtered through a one-hundred-and-five-mesh filter cloth and then added to the chili peppers.

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

1.2 Processing of canned chili sauce

(1)Process:

Raw material→soaking→cleaning→grinding→mixing→canning→exhausting→sealing→sterilizing→cooling→inspection→finished product

(2)Process:

1) Fresh, well-matured, free of insect, disease and rotting fresh chili peppers are used to soak the chili in five percent salt water. Five percent of salt water soak for twenty minutes to drive insects, and then wash with water three to five times, wash the sediment impurities, cut off the handle.

②According to each one hundred kilograms of fresh chili peppers add one point five kilograms of fresh ginger, ginger washed, rubbed ginger skin, cut into thin slices, and fresh peppers crushed with a pulverizer mix.

3 will be crushed chili sauce with eight percent of salt, zero percent of the five spice powder mixed well and bottled, weighing quantitative.

4 in the exhaust box or cage drawer heating exhaust, when the canned material temperature reaches sixty-five degrees Celsius, while hot immediately sealing, sealing should be used to pump sealing, vacuum degree of 53,328.8 Pa.

5 glass jars canned using boiling water sterilization ten to eighteen minutes minutes, and then cooled to below thirty-eight degrees Celsius with a water bath.

6 cooling and drying, sent to twenty-five degrees Celsius constant temperature box processing 5 days and nights, check no problem can be finished product packaging.

1.3 Production of chili pepper crisps

(1) Process:

Raw materials → remove tendons, seeds → slicing → dipping → draining → vacuum deep-frying → degreasing → cooling → packaging

(2) operation points:

①Raw materials. Choose eight or nine mature, no rot, insect damage, large, fresh green and red bell peppers as raw materials, wash with water to remove sediment and debris standby.

②Delete the tendons and seeds. Pepper cut in half, dig out the internal tendons, seeds, and then rinse with water, drain.

③Slice. Remove the tendons and seeds of chili pepper cut into slices of about four centimeters long and two centimeters wide, too long and too wide tends to be deformed, and are easy to break in the process.

④ maceration. Cutting good chili pepper into the sugar impregnation, sugar solution from 15 percent of the sugar, 2.5 percent of salt and a small amount of monosodium glutamate mixed in water to make, sugar temperature of 60 degrees Celsius, impregnation time for one to two hours.

⑤Drain. Use clean water to wash away the sugar solution attached to the surface of the chili pepper slices and drain.

6 Vacuum frying. The drained chili pepper slices into the vacuum fryer for vacuum deep-frying, the vacuum should not be less than zero point zero eight megapa (Pa), the temperature is controlled at eighty to eighty-five degrees Celsius, deep-frying time and chili pepper slices of the varieties, texture, oil temperature, the vacuum is related. Specifically done through the observation hole of the vacuum fryer to see the bubble on the chili pepper slices almost all disappeared until.

⑦ Degreasing. Some vacuum fryers have the double function of frying and degreasing, and those without degreasing function need to be removed by centrifugal machine to remove the excess oil in the chili pepper slices.

8 cooling. After the de-oiled chili pepper slices quickly cooled to forty to fifty degrees Celsius, as soon as possible into the packaging room for packaging.

9 packaging. According to the slice size, fullness and color sorting and trimming, after passing the inspection, in the dry packaging room according to a certain weight with vacuum inflatable packaging, that is, the finished product.

2, chili biochemical products processing

2.1 chili red pigment extraction

Capsicum red pigment, also known as chili pigment, molecular formula C40H5603, the main components of capsaicin and chili pepper red and chili pepper yuhongxin, is a special flavor of the crimson viscous oily liquid, non-spicy, chili pepper flavor, dissolved in most non-volatile oil, insoluble in water and glycerol, partially soluble in ethanol, resistance to ethanol, and the production of chili peppers and chili peppers. It is soluble in most non-volatile oils, insoluble in water and glycerol, partially soluble in ethanol, with good resistance to heat, acid and alkali, stable to visible light, but easy to fade under ultraviolet light. Pure paprika red pigment is deep carmine red needle-like crystals, easily soluble in polar organic solvents, and concentrated inorganic acids show blue. Used in food additives and other aspects of the paprika red pigment for the dark red ointment, spicy taste, no bad smell. Capsaicin has insoluble in vegetable oil and ethanol, solubility in alkaline solution, acid and alkali resistance, resistance to oxidation and other properties, in the separation and extraction of these properties can be used to make the red capsaicin and other components of the separation, and get a higher purity of the extract. The common methods of extracting paprika red pigment are roughly divided into three: oil soluble method, solvent method and supercritical fluid extraction method.

(1) Oil solubilization:

Oil solubilization refers to the impregnation of chili peppers or dried chili peppers with liquid edible oils, such as cottonseed oil, soybean oil, canola oil, etc., at room temperature, so that chili red pigment can be dissolved in edible oils, and then chili red pigment can be extracted from edible oils through a certain process. However, due to the difficulty of separating the oil from the pigment, the extraction rate of capsicum red pigment is low, and it is difficult to obtain products with high color value.

(2) solvent method:

Solvent method refers to the removal of inferior impurities of dried chili pepper ground into powder, at a certain temperature under the conditions of organic solvents such as acetone, ethanol, ethyl ether, chloroform, trichloroethane, n-hexane and so on for leaching, will be concentrated to get the crude chili oil resin leaching solution, decompression distillation of the crude product. However, this crude product contains many impurities, but also with the characteristic spicy flavor of chili peppers, which need to use a variety of improvement methods to eliminate impurities and odor. The main methods are: ① first of all, the crude chili oil resin for water vapor distillation, to remove the odor of chili, and then processed with alkaline water, organic solvent extraction, distillation of paprika pigment; or first of all, alkaline water treatment of chili oil resin, and then extracted with solvents, concentration, adding the same method of oil solubility of the edible oil, and then water vapor distillation to remove the odor. ② Add fatty alcohols and alkaline substances such as methanol - sodium methanol, ethanol - sodium ethanol, n-propanol - sodium n-propanol sodium isopropanol - sodium isopropanol, sodium butanol - sodium butanol, etc., through the catalytic effect of these alkaline substances, to promote the esterification reaction of the fatty components of chili oil resins, and then distill the excess alcohol, and then the pepper residue left behind by adding water or brine, adjusted to neutral with acid, layered, and the oil layer Add non-polar or low-polarity solvents, such as hexane, petroleum ether, precipitation of solids, filtration to get capsaicin, the method of capsaicin quality and no odor. ③ first to fifteen to forty percent of the NaOH (or KOH) solution to deal with chili oil resin, so that capsaicin in the fatty components of the saponification reaction, and then organic solvents such as acetone for extraction and concentration, and then steam distillation or inert gas under reduced pressure can be obtained under inert gas treatment without odor capsaicin. The capsaicin produced by this method has high yield and good quality, and the production is safe and simple. ④ the method is to twenty percent of the alkaline metal synthesis treatment of chili oil resin, and then add the appropriate amount of alkaline earth metal compounds, so that the formation of an aqueous system, the aqueous system to dilute acid treatment at room temperature, the formation of salt filtration, separated from the solid, washed, and then extracted with organic solvents, concentrated under reduced pressure can be obtained from the chili pepper red pigment, the resulting product has excellent texture and no bad taste.

(3) supercritical C02 flow rest extraction method:

Supercritical fluid extraction method is the food industry, an emerging extraction and separation technology, compared with the traditional chemical solvent extraction method, its superiority is no chemical solvent consumption and residue, no pollution, to avoid thermal deterioration of the extract at high temperatures, to protect the physiological activity of the active substances and to maintain the extract's natural flavor. 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 use supercritical C02 fluid extraction to remove the residual solvents in chili pigment and prepare high concentration of chili red pigment. The optimum process conditions for supercritical C02 fluid purification of paprika red pigment to make the product conform to FAO/WHO standards are extraction pressure of eighteen MPa, extraction temperature of twenty-five degrees Celsius, extractant flow rate of two L/min, and extraction time of three hours. Han Yuqian six and other studies show that when refining chili red pigment, the extraction pressure is controlled at twenty MPa, the color value of chili red pigment is almost unaffected by the loss of the organic solvent residue can be reduced by two × ten to six or so, chili pigment in the red pigment and yellow pigment can be separated, but not to the desired complete separation. Hu Yunxiang et al. believe that the yellow component can be extracted and the red pigment can be retained under a pressure of less than ten MPa, and at the same time, when the pressure is greater than twelve MPa, the red component of the chili oil resin can be basically extracted completely. This method is an advanced extraction method, but it needs to be further improved.

2.2 Extraction of capsaicinoids

Capsaicinoids and capsaicinoids are the main chemicals in chili peppers that cause the pungent flavor, and the low concentration of the product forms such as capsaicinoids and chorine are widely used in the food industry as food additives. When they are further purified, they have many physiological activities and possess strong and long-lasting anti-inflammatory and analgesic effects. It can be used externally to treat toothache, muscle pain, rheumatism and dermatosis, etc. It has remarkable efficacy in the treatment of neuralgia, and it can be used to make ointment for chronic rheumatoid arthritis, herpes zoster, bruises and other neuralgia with remarkable efficacy; it is also good for the treatment of psoriasis and alopecia, and it can be used with morphine to prolong the time of analgesia and to reduce the addictive property; it can be used as a main raw material for the manufacture of teargas shells, teargas guns and defense weapons in the military. In the military, it can be used as the main raw material for manufacturing tear gas, tear gas gun 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 broad market prospects.

Capsaicin was first discovered by D. J. Bennet et al. with chromatography, nuclear magnetic **** vibration and other instruments to analyze its chemical composition in detail, and after that, the Japanese Fukaya et al. to ethanol as the entrainment agent, from the chili peppers in the direct isolation of capsaicinoids to about 80%. The extraction of capsaicinoids is mainly used to first extract the crude extract of the active ingredients of chili peppers a chili oleoresin, and then supercritical C02 fluid extraction method in the chili oleoresin to extract and separate out capsaicinoids and capsaicinoids. Chen Shulai et al. believed that the extraction of chili oleoresin with 95% edible ethanol is more economical and has a large production capacity without the toxicity caused by residual solvents. The process is as follows: raw materials → selection → cleaning → dehydration → drying → remove seeds, tips → crushing → sieve (residue) → extraction → filtration → filtrate concentration. The residue of the final concentrate was red greasy, that is, chili oleoresin, the yield is ten percent. Chen Shulai through a number of tests that the proposed chili oleoresin using supercritical C02 fluid extraction method extraction, C02 extraction pressure to control in fifteen MPa, the temperature of fifty-five degrees Celsius when the extraction effect is best. Separation at room temperature and pressure separation, the final color and hot separation results are: when the extract is light yellow oil (containing ethanol and water), indicating that the red pigment has not been extracted, the mouth taste very hot, the colorimetric determination of capsaicinoid alkali content of two point seven percent. The extract is a red semi-dry powder, tasted basically no spicy flavor. The extract and the residue are further desolvation, refining, packaging, that is, chili alkali and chili red pigment products.

3, the comprehensive development and utilization of chili pepper and its direction of development

Chili pepper mainly contains capsaicinoids, capsaicinoids and chili oil three biochemical substances. Its main use is for the production of spices, and hot pot base, cold dishes, casual food, convenience food, fast food, microwave food and so on. In addition to several deep-processing methods described above, chili peppers can also be processed into a variety of ready-to-eat foods, such as pickled green chili peppers, bean chili sauce, five-spice chili peppers, chili sesame sauce, chili pepper paste and so on. The separation and extraction of red pepper, in addition to getting chili red pigment and capsaicinoids and other products, its residue after extraction, by the Ministry of Agriculture Food Quality Supervision and Inspection Center for the detection of its main components: per 100 grams of dried chili pepper residue containing two thousand three hundred and ninety-nine point four kJ of caloric content, protein 8.28 grams of carbohydrates five point five eight grams of calcium one point forty-eight grams of phosphorus fifty-eight milligrams. Its protein and mineral content is usually much higher than that of fruits and vegetables, and compared with grains, its protein content is similar, which shows that chili pepper residue is edible and available. Chili residue after processing, can be made into chili powder, chili cookies, chili fructus skin, etc. and a variety of leisure food. Therefore, the deep processing of chili pepper market potential.

China's chili pepper products processing and utilization of the main shortcomings are: ① processing scale is relatively small, scattered processing sites, in addition to a part of the foreign capital or joint venture, most of the small-scale producers of the product is difficult to upscale, on the level. ② to the domestic market, mainly in the traditional handicraft processing food, while the export products are still mainly in the raw materials or semi-finished products level. ③ Pepper biochemical products are not developed and utilized to a high degree. In view of the above problems, the author believes that our future development direction should focus on: ① development and utilization of the country's excellent chili pepper resources, to provide the country with a variety of colors, excellent quality of processed food. China's chili pepper resources are quite rich, almost all over the country are planted, the total annual output is difficult to accurately statistics, about tens of millions of tons, and low prices, chili pepper deep processing, finishing is very favorable. Through the use of new technologies, and constantly improve the extraction and refining process, chili pepper products. Quality will be significantly improved for China's deep processing of chili peppers and products for export to create conditions. ② strengthen the deep processing of chili products, especially the development and utilization of biochemical products. In addition to the food industry, should also be in the chemical industry: such as ships, antirust, anticorrosive agents, as well as pharmaceuticals such as antivirus, fungicide development and utilization of research. Chili pepper is a treasure, especially in the deep processing process can be extracted pure natural, nutritious chili red pigment and other biochemical products. However, it is understood that at present, China's deep processing of chili peppers, finishing research is not much, resulting in a lot of resources are wasted; and China's depth of development of chili pepper products is not enough, for many years has been exported chili peppers, chili peppers, such as dried fat and other primary products and semi-finished products, the result is that the economic benefits and social benefits are not ideal. Chili deep processing and finishing can make chili value-added double, or even ten times, a hundred times. West Germany, the United States, Japan, Canada, the United Kingdom and other countries to use the import of our chili pepper processing into chili pepper pigment after the return of our country, earned a lot of foreign exchange. In order to completely change this situation, to meet the growing demand for chili pepper red pigment in the domestic market, improve the export of chili pepper products to earn foreign exchange, the development of deep processing of chili pepper in China is imperative. China has other chili pepper exporters do not have the advantage of high-quality resources, using the same production process processing, you can get a relatively better quality products, has a very strong potential for market competition. So improve the production process, improve equipment conditions, reduce production costs, increase the output rate, improve product quality is the basis for the development of China's chili pepper industry and the lifeline.

China can be said to be both a chili red pigment production of large countries, but also the demand for the pigment of large countries. According to statistics, China's annual output of about one million tons of fresh red pepper, the annual export of about 10,000 tons of dried red pepper, the extraction of chili red pigment raw materials are very rich. At the same time, China's vast territory, rich resources, and has thousands of years of food and medicine with the tradition, which in turn for the development of natural nutrition with Chinese characteristics of functional food additives to create favorable conditions. In addition to capsaicin can be used for food, drugs, cosmetics, coloring, which contains p-carotene, can play a role in the coloring process at the same time to add the role of nutrients, so the p-carotene has also begun to be welcomed by food processing enterprises and consumers, its market potential is huge. Currently, domestic enterprises should adopt advanced production technology, vigorously develop deep-processed products of chili peppers, including paprika pigment, and expand the scale of production in order to further reduce production costs and improve product quality and product competitiveness. This product can meet the domestic market demand, but also can be exported to generate foreign exchange, its development prospects are very favorable.