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Method for capsaicinoids elimination of chilli seeds

A chili seed despicing technology, applied in applications, food preparation, food science, etc., can solve problems such as inconvenience for consumers, incomplete despicing of chili seeds, and food not reaching the expected effect, and achieve the effect of good-looking color

Inactive Publication Date: 2010-04-14
HEBEI ZHONGJIN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, the chili seeds used in many high-grade food raw materials, curry powder raw materials, and western food special raw materials are not completely despiced, resulting in different degrees of spicy and slightly spicy food, so that the produced food cannot achieve the expected effect, and it also causes consumers cause great inconvenience

Method used

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Embodiment Construction

[0013] A method for despicing chili seeds, the process steps are: ①Put a certain amount of chili seeds into a double-layer tank-shaped container with vacuum and air pressure functions, water nozzles, and an external heating jacket; ② Rinse the capsicum seeds packed in the container with hot water through a water nozzle, and ③ remove the water from the washed capsicum seeds in a dryer at a certain temperature and vacuum. The temperature of the hot water for washing the capsicum seeds is 92°C. The drying temperature is 95°C, and the vacuum degree of the drying machine is -0.9Mpa.

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Abstract

The invention discloses a method for capsaicinoids elimination of chilli seeds, which comprises the following steps: 1, putting a given amount of chilli seeds into a double-layer tank container with vacuum and air compression functions, wherein the double-layer tank container is provided with a water sprayer and an external steam jacket; 2, washing the chilli seeds filled in the container with hot water through a water sprayer; and 3, dewatering the washed chilli seeds in a dryer with a certain temperature and a certain vacuum degree. By the method, capsaicinoids and residual solvent can not be detected, the chilli seeds have no pungency but self taste; and the prepared chilli seeds have yellow and bright color, and reach the European standard requirement on cleaning degree.

Description

technical field [0001] The invention relates to a method for despicing pepper seeds. Background technique [0002] At present, the chili seeds used in many high-grade food raw materials, curry powder raw materials, and western food special raw materials are not completely despiced, resulting in different degrees of spicy and slightly spicy food, so that the produced food cannot achieve the expected effect, and it also causes consumers cause great inconvenience. Therefore, it is a technical problem to be solved at present to study a method for removing hot pepper seeds that can thoroughly remove the spicy taste of pepper seeds. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for despicing chili seeds that can completely remove the spicy taste of chili seeds. [0004] The technical scheme that the present invention solves its technical problem is: [0005] A method for despicing chili seeds, the process...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/221A23L1/015A23L19/00A23L5/20A23L27/10
Inventor 张志忠张为其张建光
Owner HEBEI ZHONGJIN BIOTECH
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