Method for preparing capsanthin and capsaicine from fresh chilis

Abstract

The invention discloses a method for preparing capsanthin and capsaicine from fresh chilis.The method includes the following steps of breaking the fresh chilis, baking the fresh chilis, separating seeds from peel, conducting grinding and pelleting and conducting extraction.The method has the advantages that 1, the fresh chilis are used as a raw material and fast dried at high temperature, the workload and investments of manual picking and airing are reduced, and chili color value loss in the airing process is reduced; 2, chili fragments are fed and discharged in an air-conveying mode, fast cooling is achieved, and pigment loss is reduced; 3, the chili fragments are deseeded after being baked to efficiently separate the seeds from the peel, and the quality of capsanthin is ensured; 4, chili powder is pelleted to facilitate following-up transportation and extraction production; 5, after the fresh chilis are baked, the water content of the chili peel is controlled at 10-15%, direct pelleting is allowed, and in comparison with dried chilis, a softening working procedure is omitted; 6, immiscible mixed solvents are adopted, capsanthin and capsaicine can be prepared further, and the method is simpler in technology compared with a traditional method.

Description

technical field [0001] The invention relates to the field of deep processing of agricultural products, in particular to a method for preparing capsanthin and capsaicin from fresh peppers. Background technique [0002] Pepper is one of the oldest crops grown by humans. It originated in Mexico and was introduced to China in the late Ming Dynasty. Pepper has a spicy taste because the peel contains capsaicin. Its spicy taste can not only stimulate our appetite, but also has a good effect on warming the stomach and dispelling cold and treating indigestion. [0003] At present, the deep processing of fresh chili mainly focuses on dried chili or chili paste. In the industrial production of capsanthin and capsaicin extract industry, companies often purchase dried peppers with a moisture content of less than 20%, while freshly harvested peppers have a moisture content of more than 50% and must be dried before processing. Deep Processing. At present, the methods of drying fresh pep...

AI Technical Summary

Problems solved by technology

At present, the methods of drying fresh peppers mainly include drying under natural conditions and non-flowing hot air drying. The former has less damage to capsanthin, but it takes a long time, usually 2-3 months; the latter It takes a short time, but due to the high temperature treatment, the loss of capsanthin is serious

At the same time, when capsicum is extracted and prepared from capsicum and capsaicin, it is mostly used to extract capsanthin and capsaicin simultaneously with a solvent, and then separate them to obtain two products of capsanthin and capsaicin. The main disadvantage is that the process steps Complicated and expensive to produce

[0004] The patent with the publication number CN1351843A discloses a method and device for hygienically preparing dried peppers using a continuous sterilization and drying process. The processing of fresh peppers requires ripening, multiple sterilizations, multiple hot air drying or freeze drying. , the steps are cumbersome, the production and processing cycle is long, and the loss of capsicum red pigment is serious during the process, so it is not suitable for pigment pepper processing enterprises

[0005] The patent with the publication number CN201640395U discloses a chili crushed drying equipment, but this equipment is only suitable for drying chili fragments with less water content, such as fresh chili drying, due to the long drying time, resulting in color and price. serious loss