A method for processing and extracting capsanthin and capsaicin from fresh peppers

Abstract

The invention discloses a method for processing and extracting capsanthin and capsaicin from fresh peppers, which relates to the field of natural plant extracts. It includes the following steps: (1) crushing fresh peppers: crushing fresh peppers, separating the seed skins to obtain crushed fresh peppers, collecting them for later use; (2) fermentation: spraying bacteria evenly on the crushed fresh peppers, anaerobic conditions Fermentation is carried out to obtain crushed fermented peppers. The fermented capsicum is processed into capsicum granules, which are then used to extract capsanthin and / or capsaicin. The beneficial effects of the present invention are as follows: 1. The mechanized harvesting of peppers can be satisfied, and the efficiency can be greatly improved. 2. The fermentation of fresh pepper is anaerobic fermentation under dark conditions, so the pigment is basically not lost, and the fermented pepper chips can be stored for up to 12 months under sealed and dark conditions. Extending the processing period allows enterprises to make reasonable arrangements according to the situation. Production Plan. 3. The final product quality of capsanthin and capsaicin can be improved through fermentation.

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...

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

Therefore, capsicum is generally picked manually, which is time-consuming and labor-intensive, which increases labor costs; at the same time, in the traditional capsanthin extraction industry, the quality of extracted capsanthin is poor, and the acetone insolubles are high, and capsaicin also has the same problem. , it is difficult to meet the needs of high-end products on the market, and often requires secondary processing through solvent extraction or supercritical extraction