Milling process for mixed chilli seeds
Through enzyme treatment and multi-component mixing technology, the pepper seeds are evenly ground, and acetylated fucoidan sulfate is used as a stabilizer to solve the problem of uneven grinding and preservation of pepper powder, achieving delicate and uniform pepper powder and extending shelf life.
Patent Information
- Application Number
- CN202510262664.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-06
- Publication Date
- 2025-04-25
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the existing chili powder preparation process, the hard shell of the chili seeds leads to uneven grinding, and is prone to moisture, oil and clumping, affecting the shelf life and taste.
The pepper seeds were softened by enzyme treatment technology, combined with the mixture of ingredients such as pepper shells, green tea, orange peel, ginger, cypress, and angelica, and acetylated fucoidan sulfate as a stabilizer, and fine and even chili powder was obtained by liquid nitrogen freezing and ultra-fine grinding.
It achieves uniform and delicate chili powder, extends storage time, avoids the problem of getting hot, and improves the flavor and shelf life of chili powder.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of chili powder, and particularly relates to a mixed chili seed grinding process. Background Art
[0002] Chili peppers are rich in various nutrients. Eating them in moderation can increase appetite and help digestion. Chili peppers can be processed into a variety of condiments, such as chili sauce, dried chili peppers, chili noodles, chili powder, etc. Chili powder is mostly made from chili seeds or chili skins. It is rich in capsaicin, fat and vitamins. Adding it to cooking can make dishes taste richer. Although chili powder has the effects of promoting metabolism and stimulating appetite, it is easy to cause discomfort such as getting angry and gastrointestinal disorders after consumption. Therefore, other raw materials can be added during the preparation of chili powder to avoid getting angry.
[0003] Compared with chili skin, chili powder made from chili seeds is spicier, but the outer shell of chili seeds is hard and cannot be crushed all at once during grinding, resulting in uneven grinding and affecting the taste. It is also not easy to preserve, especially in the humid southern region. It is prone to moisture, oiliness, and clumping, which not only reduces the seasoning effect but also causes mold growth. Summary of the invention
[0004] In order to solve the problems existing in the prior art, the present invention provides a mixed chili seed grinding process to achieve the invention purpose of making chili powder uniform and fine and prolonging the storage time.
[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions: A mixed pepper seed grinding process comprises the following steps: S1. Pepper processing Select intact, bright red dried chilies, separate the chili skin from the chili seeds; wash and dry the separated chili seeds and set aside.
[0006] S2. Enzyme treatment Prepare an enzyme solution, spray it on the dried pepper seeds and stir evenly, perform enzyme treatment at 30-40°C for 40-60 minutes, then heat to 80-90°C and keep warm for 10-20 minutes, wash and dry to obtain enzyme-treated pepper seeds.
[0007] Preferably, the concentration of cellulase in the enzyme solution is 0.03-0.05 g / L, and the concentration of hemicellulase is 0.02-0.04 g / L.
[0008] Preferably, the cellulase and hemicellulase are both commercially available, the enzymatic activity of the cellulase is 100,000 u / ml, and the enzymatic activity of the hemicellulase is 50,000 u / ml.
[0009] Preferably, the spraying amount of the enzyme solution is 10-20% of the mass of the pepper seeds.
[0010] The outer skin of pepper seeds is composed of cellulose and pectin, so the pepper seeds are treated with enzyme solution, and the appropriate enzyme concentration and temperature are adjusted to ensure that the pepper seed skin is softened and easy to grind evenly; the enzyme solution does not contain pectinase, ensuring that the outer skin cell structure of the pepper seeds still has a protective effect on the nutrients, so that the nutrients are not easily lost.
[0011] S3, Mixing Mix pepper shells, enzyme-treated pepper seeds, green tea, orange peel, ginger, phellodendron, and angelica dahurica evenly, put them into a liquid nitrogen quick freezer, set the freezing temperature to -60 to -40°C, and the freezing time to 15 to 25 minutes. After freezing, use a grinder to grind to 120 to 150 mm to obtain a mixture.
[0012] Preferably, in parts by weight, the pepper shell is 10-15 parts, the enzyme-treated pepper seeds are 90-110 parts, the green tea is 3-6 parts, the orange peel is 1-2 parts, the ginger is 1-2 parts, the phellodendron is 2-3 parts, and the angelica is 2-3 parts.
[0013] Among them, pepper shells can add a spicy aroma to chili powder; green tea contains tea polyphenols and other ingredients, and Phellodendron chinense contains a variety of alkaloids and ketone compounds, which have a heat-clearing effect and can effectively inhibit the occurrence of body inflammation caused by improper consumption of chili powder; orange peel has the effect of invigorating the appetite, and ginger and angelica dahurica can make chili powder more unique in flavor and make the dishes made from it have a richer taste.
[0014] S4. Preparation of stabilizer Fucoidan sulfate is dissolved in dimethyl sulfoxide to obtain a fucoidan sulfate solution; 4-dimethylaminopyridine and acetic anhydride are added to the fucoidan sulfate solution, and the temperature is raised to 40-60°C for reaction for 6-10 hours. After the reaction is completed, the solution is cooled to room temperature in an ice bath, and the pH is adjusted to neutral with sodium bicarbonate solution. The solution is evaporated under reduced pressure at 70-80°C to 40% of the original volume, and the product is dialyzed with distilled water for 48 hours. The product is freeze-dried to obtain acetylated fucoidan sulfate, i.e., a stabilizer.
[0015] Preferably, the mass ratio of fucoidan sulfate to dimethyl sulfoxide is 1:10-12.
[0016] Preferably, the molar ratio of the fucoidan sulfate (based on the number of hydroxyl groups) to acetic anhydride is 1:3-5.
[0017] Preferably, the 4-dimethylaminopyridine is a catalyst, and the added amount is 2-4% of the mass of fucoidan sulfate.
[0018] Preferably, the fucoidan sulfate is commercially available, has an effective ingredient content of 98%, and its main components are L-fucose and L-fucose-4-sulfate.
[0019] Preferably, the temperature of the ice bath is 0-5° C.; and the mass fraction of the sodium bicarbonate solution is 3-6%.
[0020] Preferably, the dialysis uses a 3.5 kDa dialysis bag.
[0021] Preferably, the freeze-drying temperature is -10 to 0°C and the time is 10 to 12 hours.
[0022] S5. Grinding The stabilizer acetylated fucoidan sulfate is added to the mixture, stirred for 20 to 30 minutes, heated to 100 to 110°C and fried for 5 to 10 minutes, and then baked at 80 to 90°C for 5 to 10 minutes. After cooling, it is ground into 120 to 160 meshes using an ultrafine grinder to obtain chili powder, which is sterilized and packaged as a finished product.
[0023] Preferably, the amount of acetylated fucoidan sulfate added is 6-9% of the mass of the mixture.
[0024] If the amount of acetylated fucoidan sulfate added is too little, the preservation effect is not obvious; if too much is added, the overall taste of the chili powder is affected, so the preferred addition amount is 6-9%.
[0025] Due to the adoption of the above technical solution, the technical effects achieved by the present invention are: 1. The chili powder prepared by the method of the present invention is fine and uniform, spicy and delicious, and heat-clearing ingredients such as green tea and phellodendron are added to the chili powder, so that the chili powder can stimulate the appetite while avoiding getting angry due to improper consumption; at the same time, the ginger and angelica components in the chili powder can increase the flavor of the chili powder, and can be used in various aspects such as cooking or barbecue.
[0026] 2. Treat the pepper seeds with enzymes, adjust the ratio of the enzyme solution and the temperature and time of the enzyme treatment, so that the outer skin of the pepper seeds is softened and easy to grind evenly, while the internal nutrients are not easily lost.
[0027] 3. Acetylated fucoidan sulfate is used as a stabilizer and added to the mixture, which can play a drying role and effectively extend the shelf life of chili powder. This is because acetylated fucoidan sulfate contains hydrophobic acetyl groups. When chili powder is exposed to an environment with high humidity, acetylated fucoidan sulfate will form a hydrophobic layer on the surface of the chili powder particles, reducing the absorption of water by the chili powder; and the sulfate group in the acetylated fucoidan sulfate also has an antioxidant effect. Therefore, the chili powder prepared by the present invention is not easy to be affected by moisture, deteriorate, or become oily, and the shelf life can be extended. DETAILED DESCRIPTION
[0028] The present invention is further described below in conjunction with specific embodiments.
[0029] Embodiment 1: A mixed pepper seed grinding process comprises the following steps: S1. Pepper processing Select intact, bright red dried chilies, separate the chili skin from the chili seeds; wash and dry the separated chili seeds and set aside.
[0030] S2. Enzyme treatment Prepare an enzyme solution, spray it on the dried pepper seeds and stir evenly, treat with enzyme at 35°C for 50 minutes, then heat to 85°C and keep warm for 15 minutes, wash and dry to obtain enzyme-treated pepper seeds.
[0031] The concentration of cellulase in the enzyme solution is 0.04 g / L, and the concentration of hemicellulase is 0.03 g / L.
[0032] The cellulase and hemicellulase are both commercially available. The enzymatic activity of the cellulase is 100,000 u / ml, and the enzymatic activity of the hemicellulase is 50,000 u / ml.
[0033] The spraying amount of the enzyme solution is 17% of the mass of the pepper seeds.
[0034] S3, Mixing Mix pepper shells, enzyme-treated pepper seeds, green tea, orange peel, ginger, Phellodendron chinense and Angelica dahurica evenly, put them into a liquid nitrogen quick freezer, set the freezing temperature to -50°C, and the freezing time to 20 minutes. After freezing, use a grinder to grind to 130mm to obtain a mixture.
[0035] In terms of weight, the pepper shell is 12 parts, the enzyme-treated pepper seeds are 100 parts, the green tea is 4 parts, the orange peel is 1.5 parts, the ginger is 1.5 parts, the phellodendron is 2.5 parts, and the angelica is 2 parts.
[0036] S4. Preparation of stabilizer Fucoidan sulfate was dissolved in dimethyl sulfoxide to obtain a fucoidan sulfate solution; 4-dimethylaminopyridine and acetic anhydride were added to the fucoidan sulfate solution, the temperature was raised to 50°C for reaction for 8 hours, after the reaction was completed, the solution was cooled to room temperature in an ice bath, the pH was adjusted to neutral with sodium bicarbonate solution, the solution was evaporated at 75°C to 40% of the original volume under reduced pressure, the product was dialyzed with distilled water for 48 hours, and acetylated fucoidan sulfate, i.e., a stabilizer, was obtained after freeze-drying, with a degree of substitution of 0.67.
[0037] The mass ratio of the fucoidan sulfate to dimethyl sulfoxide is 1:11.
[0038] The molar ratio of the fucoidan sulfate (based on the number of hydroxyl groups) to acetic anhydride is 1:4.
[0039] The 4-dimethylaminopyridine is a catalyst, and the added amount is 3% of the mass of the fucoidan sulfate.
[0040] The fucoidan sulfate is commercially available, with an effective ingredient of 98%, and the main components are L-fucose and L-fucose-4-sulfate.
[0041] The temperature of the ice bath is 2° C.; the mass fraction of the sodium bicarbonate solution is 5%.
[0042] The dialysis used a 3.5 kDa dialysis bag.
[0043] The freeze-drying temperature is -5°C and the time is 11 hours.
[0044] S5. Grinding The stabilizer acetylated fucoidan sulfate was added into the mixture and stirred for 25 minutes, then heated to 105°C and fried for 8 minutes, and then baked at 85°C for 8 minutes. After cooling, it was ground into 120 meshes in one go using an ultrafine grinder to obtain chili powder, which was sterilized and packaged as a finished product.
[0045] The amount of acetylated fucoidan sulfate added is 8% of the mass of the mixture.
[0046] Embodiment 2: A mixed pepper seed grinding process comprises the following steps: S1. Pepper processing Select intact, bright red dried chilies, separate the chili skin from the chili seeds; wash and dry the separated chili seeds and set aside.
[0047] S2. Enzyme treatment Prepare an enzyme solution, spray it on the dried pepper seeds and stir evenly, treat with enzyme at 30°C for 40 minutes, then heat to 80°C and keep warm for 10 minutes, wash and dry to obtain enzyme-treated pepper seeds.
[0048] The concentration of cellulase in the enzyme solution is 0.03 g / L, and the concentration of hemicellulase is 0.04 g / L.
[0049] The cellulase and hemicellulase are both commercially available. The enzymatic activity of the cellulase is 100,000 u / ml, and the enzymatic activity of the hemicellulase is 50,000 u / ml.
[0050] The spraying amount of the enzyme solution is 10% of the mass of the pepper seeds.
[0051] S3, Mixing Mix pepper shells, enzyme-treated pepper seeds, green tea, orange peel, ginger, Phellodendron chinense and Angelica dahurica evenly, put them into a liquid nitrogen quick freezer, set the freezing temperature to -60°C, and the freezing time to 15 minutes. After freezing, use a grinder to grind to 120mm to obtain a mixture.
[0052] In terms of weight, the pepper shells are 10 parts, the enzyme-treated pepper seeds are 90 parts, the green tea is 3 parts, the orange peel is 1 part, the ginger is 1 part, the Phellodendron amurense is 2 parts, and the Angelica dahurica is 2.5 parts.
[0053] S4. Preparation of stabilizer Fucoidan sulfate was dissolved in dimethyl sulfoxide to obtain a fucoidan sulfate solution; 4-dimethylaminopyridine and acetic anhydride were added to the fucoidan sulfate solution, the temperature was raised to 40°C for reaction for 10 hours, after the reaction was completed, the solution was cooled to room temperature in an ice bath, the pH was adjusted to neutral with sodium bicarbonate solution, the solution was evaporated at 70°C to 40% of the original volume under reduced pressure, the product was dialyzed with distilled water for 48 hours, and acetylated fucoidan sulfate, i.e., a stabilizer, was obtained after freeze-drying, with a degree of substitution of 0.56.
[0054] The mass ratio of the fucoidan sulfate to dimethyl sulfoxide is 1:10.
[0055] The molar ratio of the fucoidan sulfate (based on the number of hydroxyl groups) to acetic anhydride is 1:3.
[0056] The 4-dimethylaminopyridine is a catalyst, and the added amount is 2% of the mass of the fucoidan sulfate.
[0057] The fucoidan sulfate is commercially available, with an effective ingredient of 98%, and the main components are L-fucose and L-fucose-4-sulfate.
[0058] The temperature of the ice bath is 0°C; the mass fraction of the sodium bicarbonate solution is 3%.
[0059] The dialysis used a 3.5 kDa dialysis bag.
[0060] The freeze-drying temperature is -10°C and the time is 10 hours.
[0061] S5. Grinding The stabilizer acetylated fucoidan sulfate is added to the mixture and stirred for 20 minutes, then heated to 100°C and fried for 5 minutes, and then baked at 80°C for 10 minutes. After cooling, an ultrafine grinder is used to grind the mixture into 160 meshes at one time to obtain chili powder, which is then sterilized and packaged as a finished product.
[0062] The amount of acetylated fucoidan sulfate added is 6% of the mass of the mixture.
[0063] Embodiment 3: A mixed pepper seed grinding process comprises the following steps: S1. Pepper processing Select intact, bright red dried chilies, separate the chili skin from the chili seeds; wash and dry the separated chili seeds and set aside.
[0064] S2. Enzyme treatment Prepare an enzyme solution, spray it on the dried pepper seeds and stir evenly, treat with enzyme at 40°C for 60 minutes, then heat to 90°C and keep warm for 20 minutes, wash and dry to obtain enzyme-treated pepper seeds.
[0065] The concentration of cellulase in the enzyme solution is 0.05 g / L, and the concentration of hemicellulase is 0.02 g / L.
[0066] The cellulase and hemicellulase are both commercially available. The enzymatic activity of the cellulase is 100,000 u / ml, and the enzymatic activity of the hemicellulase is 50,000 u / ml.
[0067] The spraying amount of the enzyme solution is 20% of the mass of the pepper seeds.
[0068] S3, Mixing Mix pepper shells, enzyme-treated pepper seeds, green tea, orange peel, ginger, Phellodendron chinense and Angelica dahurica evenly, put them into a liquid nitrogen quick freezer, set the freezing temperature to -40°C, and the freezing time to 25 minutes. After freezing, use a grinder to grind to 150mm to obtain a mixture.
[0069] In terms of weight, the pepper shells are 15 parts, the enzyme-treated pepper seeds are 110 parts, the green tea is 6 parts, the orange peel is 2 parts, the ginger is 2 parts, the Phellodendron amurense is 3 parts, and the Angelica dahurica is 3 parts.
[0070] S4. Preparation of stabilizer Fucoidan sulfate was dissolved in dimethyl sulfoxide to obtain a fucoidan sulfate solution; 4-dimethylaminopyridine and acetic anhydride were added to the fucoidan sulfate solution, the temperature was raised to 60°C for reaction for 6 hours, after the reaction was completed, the solution was cooled to room temperature in an ice bath, the pH was adjusted to neutral with sodium bicarbonate solution, the solution was evaporated at 80°C to 40% of the original volume under reduced pressure, the product was dialyzed with distilled water for 48 hours, and acetylated fucoidan sulfate, i.e., a stabilizer, was obtained after freeze-drying, with a degree of substitution of 0.63.
[0071] The mass ratio of the fucoidan sulfate to dimethyl sulfoxide is 1:12.
[0072] The molar ratio of the fucoidan sulfate (based on the number of hydroxyl groups) to acetic anhydride is 1:5.
[0073] The 4-dimethylaminopyridine is a catalyst, and the added amount is 4% of the mass of the fucoidan sulfate.
[0074] The fucoidan sulfate is commercially available, with an effective ingredient of 98%, and the main components are L-fucose and L-fucose-4-sulfate.
[0075] The temperature of the ice bath is 5° C.; the mass fraction of the sodium bicarbonate solution is 6%.
[0076] The dialysis used a 3.5 kDa dialysis bag.
[0077] The freeze-drying temperature is 0°C and the time is 12 hours.
[0078] S5. Grinding Acetylated fucoidan sulfate as a stabilizer is added to the mixture, stirred for 30 minutes, heated to 110°C and fried for 10 minutes, and then baked at 90°C for 5 minutes. After cooling, an ultrafine grinder is used to grind the mixture into 140 meshes at one time to obtain chili powder, which is then sterilized and packaged as a finished product.
[0079] The amount of acetylated fucoidan sulfate added is 9% of the mass of the mixture.
[0080] Comparative Example 1 Representative Example 1 was selected as Comparative Example 1, with the enzyme treatment step removed and the rest being the same as Example 1.
[0081] Comparative Example 2 Representative Example 1 was selected, the preparation step of the stabilizer was removed, and the non-acylated fucoidan sulfate was directly used in the grinding step. The rest was consistent with Example 1, as Comparative Example 2.
[0082] Comparative Example 3 Representative Example 1 was selected as Comparative Example 3, in which no acetylated fucoidan sulfate was added in the grinding step, and the rest was consistent with Example 1.
[0083] The chili powder prepared in Examples 1-3 and Comparative Examples 1-3 was evenly spread on a tray, and its initial moisture content was tested. It was then placed in an environment with a temperature of 27° C. and a humidity of 60%. The moisture content was tested after one week. See Table 1 for details.
[0084] Table 1 As can be seen from Table 1, the chili powder prepared in Examples 1-3 and Comparative Example 1 still has a low moisture content in an environment of 27°C and 60% humidity, is not easy to deteriorate, and has a longer shelf life. Comparative Example 2 removes the acetylated fucoidan sulfate and directly uses the unacylated fucoidan sulfate; Comparative Example 3 removes the acetylated fucoidan sulfate. After one week, the moisture content of both increases significantly, and the moisture content of Comparative Example 2 is even higher than that of Comparative Example 3. This is because the unacylated fucoidan sulfate is hydrophilic, so the moisture content of Comparative Example 2 is slightly higher than that of Comparative Example 3 after one week.
[0085] In addition, 50 people tasted the chili powder prepared in Examples 1-3 and Comparative Examples 1-3, and evaluated the color, taste and flavor, as shown in Table 2. The evaluation criteria were: color: bright red; taste: delicate and free of impurities; taste: fresh, fragrant and spicy.
[0086] Table 2 The tasters did not react to any discomfort caused by the chili powder to the gastrointestinal tract of the body, and all said that the chili powder tasted good, had bright color and was appetizing. However, the tasters of Example 1 reported that the chili powder had a slight granular feel. This was because the enzyme treatment was removed in Example 1, and the shell of the chili seeds was hard, which could not be completely broken in one go during the grinding process, resulting in the presence of some small particles.
[0087] Unless otherwise specified, the ratios and percentages described in the present invention are all weight ratios and weight percentages; and the raw materials are all commercially available.
[0088] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention is described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A mixed pepper seed grinding process, characterized in that: The process comprises pepper processing, enzyme processing, material mixing, stabilizer preparation and powder grinding.
2. A mixed pepper seed grinding process according to claim 1, characterized in that: The enzyme treatment comprises preparing an enzyme solution, spraying the solution on the dried pepper seeds and stirring evenly, performing enzyme treatment at 30-40° C. for 40-60 minutes, heating the solution to 80-90° C. and keeping the temperature for 10-20 minutes, washing and drying the pepper seeds to obtain the enzyme-treated pepper seeds.
3. A mixed pepper seed grinding process according to claim 2, characterized in that: The concentration of cellulase in the enzyme solution is 0.03-0.05 g / L, and the concentration of hemicellulase is 0.02-0.04 g / L; The spraying amount of the enzyme solution is 10-20% of the mass of the pepper seeds.
4. A mixed pepper seed grinding process according to claim 1, characterized in that: The mixture is prepared by uniformly mixing pepper shells, enzyme-treated pepper seeds, green tea, orange peel, ginger, Phellodendron chinense and Angelica dahurica, and then putting the mixture into a liquid nitrogen quick freezer, setting the freezing temperature to -60 to -40°C, the freezing time to 15 to 25 minutes, and crushing the mixture into 120 to 150 mm using a crusher after the freezing is completed to obtain a mixture.
5. A mixed pepper seed grinding process according to claim 4, characterized in that: In terms of weight, the pepper shell is 10 to 15 parts, the enzyme-treated pepper seeds are 90 to 110 parts, the green tea is 3 to 6 parts, the orange peel is 1 to 2 parts, the ginger is 1 to 2 parts, the phellodendron is 2 to 3 parts, and the angelica is 2 to 3 parts.
6. A mixed pepper seed grinding process according to claim 1, characterized in that: The stabilizer is prepared by dissolving fucoidan sulfate in dimethyl sulfoxide to obtain a fucoidan sulfate solution; adding 4-dimethylaminopyridine and acetic anhydride to the fucoidan sulfate solution, heating to 40-60° C. for reaction for 6-10 hours, cooling to room temperature in an ice bath after the reaction is completed, adjusting the pH to neutral with a sodium bicarbonate solution, evaporating under reduced pressure at 70-80° C. to 40% of the original volume, dialyzing the product with distilled water for 48 hours, and freeze-drying to obtain acetylated fucoidan sulfate, i.e., the stabilizer.
7. A mixed pepper seed grinding process according to claim 6, characterized in that: The mass ratio of fucoidan sulfate to dimethyl sulfoxide is 1:10-12; The molar ratio of the fucoidan sulfate (based on the number of hydroxyl groups) to acetic anhydride is 1:3-5; The 4-dimethylaminopyridine is a catalyst, and the added amount is 2-4% of the mass of the fucoidan sulfate.
8. The mixed pepper seed grinding process according to claim 6, characterized in that: The temperature of the ice bath is 0-5°C; the mass fraction of the sodium bicarbonate solution is 3-6%; The freeze-drying temperature is -10 to 0°C and the time is 10 to 12 hours.
9. A mixed pepper seed grinding process according to claim 1, characterized in that: The grinding comprises the following steps: adding the stabilizer acetylated fucoidan sulfate to the mixture, stirring for 20 to 30 minutes, heating to 100 to 110° C. and frying for 5 to 10 minutes, baking at 80 to 90° C. for 5 to 10 minutes, and grinding to 120 to 160 meshes with an ultrafine grinder after cooling to obtain chili powder, which is then sterilized and packaged as a finished product.
10. A mixed pepper seed grinding process according to claim 9, characterized in that: The amount of acetylated fucoidan sulfate added is 6-9% of the mass of the mixture.