Method for extracting capsanthin and capsaicine by processing fresh chili

A technology of capsanthin and fresh peppers, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problem of reducing the yield of capsanthin and capsaicin, poor quality of capsanthin, and acetone insolubles Advanced problems, to achieve the effect of improving the quality of the final product, improving the quality of the final product, and prolonging the processing period

Active Publication Date: 2014-12-10
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the industrial production of capsanthin and capsaicin extract industry, companies often purchase dried peppers with a water content of less than 20%. Therefore, the integrity of the peppers must be ensured during the picking process of fresh peppers, and the peppers must not be broken. Mildew is prone to occur during the drying and storage process, resulting in the loss of color value, which will reduce the yield of the final product capsanthin and capsaicin
There

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Get fresh capsicum 100kg, the color value is 1.2, and the spiciness of raw material per ton is 145, and the bacterial strain that the present invention selects is purchased from Institute of Microbiology, Chinese Academy of Sciences, lactic acid bacteria (bacteria number 1.2472).

[0043] A method for processing and extracting capsanthin and capsaicin from fresh peppers, comprising the following steps: (1) crushing fresh peppers: crushing the picked fresh peppers, separating seed skins to obtain crushed fresh peppers, collecting them for later use. Crushed fresh peppers are required to be broken into sheets with a width of 1-1.5 cm, and the seed content in the skin is less than 5%. The method of separating the seed skins is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skins.

[0044] (2) Fermentation: Spray the bacteria evenly on the crushed fresh peppers, and ferment under anaerobic conditions to obtain crushed ferm...

Embodiment 2

[0053] Get fresh capsicum 100kg, the color value is 2.3, and the spiciness of raw material per ton is 15, and the bacterial strain that the present invention selects is purchased from Institute of Microbiology, Chinese Academy of Sciences, lactic acid bacteria (bacteria number 1.3919).

[0054] A method for processing and extracting capsanthin and capsaicin from fresh peppers, comprising the following steps: (1) crushing fresh peppers: crushing the picked fresh peppers, separating seed skins to obtain crushed fresh peppers, collecting them for later use. Crushed fresh peppers are required to be broken into sheets with a width of 1-1.5 cm, and the seed content in the skin is less than 5%. The method of separating the seed skins is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skins.

[0055] (2) Fermentation: Spray the bacteria evenly on the crushed fresh peppers, and ferment under anaerobic conditions to obtain crushed ferme...

Embodiment 3

[0063] Get fresh capsicum 100kg, the color value is 3.0, and the spiciness of raw material per ton is 56, and the bacterial strain that the present invention selects is purchased from Institute of Microbiology, Chinese Academy of Sciences, lactic acid bacteria (bacteria number 1.1856).

[0064] A method for processing and extracting capsanthin and capsaicin from fresh peppers, comprising the following steps: (1) crushing fresh peppers: crushing the picked fresh peppers, separating seed skins to obtain crushed fresh peppers, collecting them for later use. Crushed fresh peppers are required to be broken into sheets with a width of 1-1.5 cm, and the seed content in the skin is less than 5%. The method of separating the seed skins is preferably a vibrating screen combined with a cyclone separation device to separate the pepper seed skins.

[0065] (2) Fermentation: Spray the bacteria evenly on the crushed fresh peppers, and ferment under anaerobic conditions to obtain crushed ferme...

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Abstract

The invention discloses a method for extracting capsanthin and capsaicine by processing fresh chili, relating to the field of natural plant extract. The method comprises the following steps: (1) crushing the fresh chili, namely, crushing the fresh chili, performing seed-skin separation to obtain crushed fresh chili, and collecting for later use; (2) fermenting, namely uniformly spraying strains on the crushed fresh chili, and fermenting under the anaerobic condition to obtain fermented crushed chili; processing the fermented crushed chili into chili particles, and extracting capsanthin and/or capsaicine. The method has the beneficial effects that firstly, the chili can be mechanically picked, so that the efficiency is greatly improved; secondly, the fresh chili fermentation is anaerobic fermentation under the sunshade condition, so that the pigment is basically not lost, the fermented crushed chili can be stored for 12 months under the sealed sunshade condition, the processing period is prolonged, and the production plans of enterprises can be reasonably made according to the situations; thirdly, due to the fermentation, the final product quality of capsanthin and capsaicine can be improved.

Description

technical field [0001] The invention relates to the field of natural plant extracts, in particular to a method for processing and extracting capsanthin and capsaicin from fresh peppers. Background technique [0002] Capsanthin is a kind of orange-red pigment present in mature peppers, mainly including capsanthin, capsanthin with strong polarity and carotene and zeaxanthin with less polarity. [0003] In the industrial production of capsanthin and capsaicin extract industry, companies often purchase dried peppers with a water content of less than 20%. Therefore, the integrity of the peppers must be ensured during the picking process of fresh peppers, and the peppers must not be broken. Mildew is easy to occur in the process of drying and storing, causing loss of color value and reducing the yield of final product capsanthin and capsaicin. Therefore, capsicum is generally picked manually, which is time-consuming and labor-intensive, which increases labor costs; at the same ti...

Claims

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Application Information

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IPC IPC(8): C09B61/00
CPCC09B61/00
Inventor 卢庆国连运河韩文杰张俊强袁新英刘俊锋
Owner CHENGUANG BIOTECH GRP CO LTD
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