CN1537458A - Hot degree quantization gradation tech. for hot pepper series products - Google Patents
Hot degree quantization gradation tech. for hot pepper series products Download PDFInfo
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- CN1537458A CN1537458A CNA2003101107968A CN200310110796A CN1537458A CN 1537458 A CN1537458 A CN 1537458A CN A2003101107968 A CNA2003101107968 A CN A2003101107968A CN 200310110796 A CN200310110796 A CN 200310110796A CN 1537458 A CN1537458 A CN 1537458A
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Abstract
A technique for quentiatively classifying the hot levels of hot pepper products includes such steps as classfying the hot peppers according to geographic regions, measuring the contents of capsaicin in them respectively, classifying the raw peppers, low-temp processing to obtain semi-finished hot pepper foods, respectively measuring their contents of capsaicin, and regulating by adding capsaicin crystal to obtain hot levels A, B and C.
Description
Technical field: the present invention relates to the stage division of the peppery degree of capsicum, particularly a kind of peppery metrization classification new technology of capsicum series of products.
Background technology: the most of chilli products in the prior art on the market do not have peppery degree hierarchical concept, and through the capsicim of its different batches product is measured, the capsaicin content undulatory property is very big, and peppery degree is unstable; Though have minority product pungent more stable, its peppery degree do not carried out classification.This just causes the peppery degree of chilli products on the market chaotic, and the consumer is difficult to buy the product that is fit to own taste.
Summary of the invention: the objective of the invention is to: a kind of peppery metrization classification new technology of capsicum series of products is provided,, can reaches and satisfy the demand purpose of consumer to the peppery degree capsicum product of difference by peppery metrization classification.
Formation of the present invention: separately with the each department capsicum, measure the capsaicin content in the raw material capsicum respectively, with the classification of raw material capsicum, raw material capsicum after the mensuration classification is produced the capsicum semi-manufacture with low temperature batch (-type) stir-frying-technology, measure capsaicin content respectively, add the capsicim crystal and adjust, make the semi-manufacture capsaicin content reach the peppery degree of A level, the peppery degree of B level, the peppery degree of C level.
Peppery degree depends primarily on capsaicin content in the capsicum product, and the capsaicin content of the peppery degree of A level is between 0.12-0.16%, and the capsaicin content of the peppery degree of B level is between 0.08-0.12%, and the capsaicin content of the peppery degree of C level is between 0.04-0.08%.
Measure the capsaicin content in the raw material capsicum, with the classification of raw material capsicum, one-level raw material capsaicin content is 0.7-0.9%, the secondary raw materials capsaicin content is 0.5-0.7%, three grades of raw material capsaicin contents are 0.2-0.5%, with the product of the peppery degree of one-level raw material capsicum production A level,, produce the product of the peppery degree of C level with three grades of raw material capsicums with the product of the peppery degree of secondary raw materials capsicum production B level.
After with ethanol capsicim being extracted, reclaim solvent with distillating method after, draw the potpourri of capsicim class and pure soluble organism, adopt the metric measurement capsaicin content.
With the capsicum sample with the tissue smash to pieces after, the sample that takes by weighing 1 kilogram places large beaker, with 95% ethanol alcohol extracting, alcohol extracting 15-20 minute, totally 5 times, 5 alcohol extracts are put into the steamer device, water-bath heating recovery ethanol with 60 ℃, after residual dense thick dark red liquid left standstill 1-2 days, take off the residue after layer parting liquid and higher concentration extract, use 75% ethanol extraction 5 times again, extract is put into distilling apparatus to be distilled, up to staying dense thick liquid capsicim class potpourri, accurately take by weighing the 0.2000g potpourri, be settled to 100ml with 70% methanol solution, get 4.0ml after shaking up respectively in 2 100ml volumetric flasks, add the HCI 17ml distilled water of 1ml 1mol/L and the NaoH of 2ml1mol/L respectively, 16ml distilled water, with 70% methanol constant volume to 100ml, and shake up, measure absorbance respectively in 248nm and 296nm place, do two blank more respectively and measure its absorbance in 248nm and 296nm place, multiply by the sample extension rate again divided by sample weight and correction coefficient deduct the difference of blank absorbency with the difference of the aqueous slkali at 248nm place and acid solution absorbance after, result of calculation is capsaicin content in the sample, in like manner measure 296nm place absorbance, the result of calculation deviation of its result of calculation and 248nm must not surpass 10%.
Compared with the prior art, the present invention as peppery degree classification foundation, makes the peppery degree of chilli products that quantizating index arranged with capsaicin content.After the chilli products of the peppery degree of each rank was put on market, the consumer can choose the product of the peppery degree of different stage according to the taste of oneself.For the industry standardization of standard chilli products is laid a good foundation.
Description of drawings: Fig. 1 is a process chart of the present invention.Fig. 2 is fragrant peppery crisp process chart.Figure is peppery three fourth process charts.Fig. 4 is the soya beans with distinctive flavour process chart.
Embodiment: embodiment 1, as shown in Figure 1, how many peppery metrization classifications of capsicum series of products carries out classification according to capsaicin content in the capsicum product, its concrete production operation program is as follows: 1. with the each department capsicum separately, measure the capsaicin content in the raw material capsicum respectively, according to its content the raw material capsicum is divided into Three Estate: the one-level raw material, capsaicin content is between the 0.7-0.9%, secondary raw materials, capsaicin content between 0.5-0.7%, three grades of raw materials, capsaicin content is between 0.2-0.5%, with the product of the peppery degree of one-level raw material production A level,, produce the product of the peppery degree of C level with three grades of raw materials with the product of the peppery degree of secondary raw materials production B level.
2. produce the capsicum semi-manufacture with low temperature batch (-type) stir-frying-technology.
3. the semi-manufacture chilli products of taking the production of one-level raw material detects its peppery degree, and detecting consequently denys that if measurement result meets the peppery scale standard of A level, this product just is defined as the peppery degree product of A level in the peppery degree scope of chilli products of regulation; If semi-manufacture capsicim measurement result is lower than the peppery scale standard of A level, half-finished capsicim measurement result and the peppery scale standard of A level are compared, draw the capsaicin content difference, take directly to add by a certain percentage the mode of 95% capsicim crystal and adjust, make the semi-manufacture capsaicin content reach the peppery scale standard of A level.Equally, B level, the peppery degree product of C level take same procedure to operate.
4. to carrying out final capsaicin content mensuration, to determine the rank of this batch finished product respectively by adding the semi-manufacture that extract the capsicim crystal.
The peppery degree of embodiment 2. fragrant peppery crisp A levels: raw material is used the capsicum of one-level its capsaicin content of raw material between 0.7-0.9%, produce fragrant peppery crisp semi-manufacture, measure its capsaicin content whether between 0.12-0.16, in this scope, promptly be packaged into the fragrant peppery crisp of the peppery degree of A level.Be not that capsaicin content is lower than 0.12% in this scope, then add 95% capsicim crystal in proportion, be packaged into the fragrant peppery crisp of the peppery degree of A level after making it to reach the capsaicin content of the peppery degree of A level.The peppery degree of B level: raw material adopts the peppery degree of A level with quadrat method the finished product capsaicin content to be controlled at and is packaged into the fragrant peppery crisp of the peppery degree of B level between the 0.08-0.12% between 0.5-0.7% with the capsicum of the peppery degree of secondary, its capsaicin content.The peppery degree of C level: raw material adopts the peppery degree of A level with quadrat method the finished product capsaicin content to be controlled at and is packaged into the fragrant peppery crisp of the peppery degree of C level between the 0.04-0.08% between 0.2-0.5% with the capsicum of three grades of peppery degree, its capsaicin content.
Production technology, as shown in Figure 2: the glutinous rice cake capsicum that branch weighs up is poured in the pot, adding 130 ℃ edible tempered oil simultaneously opens thermal source and does not stop to stir, the capsicum particle is scattered, frying adds accurate load weighted semi-manufacture peanut, batching in advance after 2 minutes, frying played pot after 1 minute, measured its capsaicin content, and adding capsicim crystal is adjusted becomes A, B, three peppery other perfume of degree level of C are peppery crisp.
The peppery degree of embodiment 3. peppery three fourth A levels: raw material is used the peppery degree of the one-level of capsaicin content between 0.7-0.9% capsicum, measure the semi-manufacture capsaicin content when producing peppery three fourth semi-manufacture whether between 0.12-0.16%, if in this scope, do not add peppery three fourths that are packaged into the peppery degree of A level after capsicim is adjusted in its content between the 0.12-0.16%; Peppery three fourth B, the peppery degree of C level: raw material uses capsaicin content at 0.5-0.7% respectively; The secondary of 0.2-0.5%, three grades of capsicums are measured half-finished capsaicin content B level 0.08-0.12% when producing peppery three fourth semi-manufacture; Whether C level 0.04-0.08% does not then add in this peppery degree claimed range after capsicim is adjusted to this scope in this scope, is packaged into peppery three fourths of B, the peppery degree of C level respectively.
Production technology, as shown in Figure 3: carry out frying with the low temperature stir-frying-technology again after adopting the fried technology of batch (-type) to explode bean curd, peanut well, its key points for operation are as follows: the preparation of bean curd: a. bean curd is qualified on inspection to add a certain amount of batching after cutting into granule, stir, b. leave standstill: the bean curd that stirs left standstill more than 15 minutes, allowed batching immerse in the bean curd particle.C. fried, under 130 ℃ oily temperature, carry out fried extremely due color, play pot then.D. quantitatively packing after the passed examination; The preparation of peanut: a. carries out the raw material peanut selected, removes impurity, goes mouldy, defective peanut such as germination.B. after the raw material peanut being carried out passed examination, under 130 ℃ oily temperature, carry out fried to due color, a crisp back pot, c. quantitatively packing of qualified on inspection back; The glutinous rice cake capsicum is placed in 130 ℃ the oily temperature and carries out frying, 2.5 add bean curd, peanut, the crisp whistle and the batching of quantitative packing after minute, stirring takes the dish out of the pot is peppery three fourths, measure its capsaicin content, after adding capsicim in proportion, be packaged into A, B, three peppery other peppery three fourths of degree level of C according to its capsaicin content.
The peppery degree of embodiment 4. soya beans with distinctive flavour A levels: raw material is used the peppery degree of the one-level of capsaicin content between 0.7-0.9% capsicum, produce and detect its capsaicin content behind the soya beans with distinctive flavour whether between 0.12-0.16%, the certain capsicim of the adding in this scope not makes its content be packaged into the soya beans with distinctive flavour of the peppery degree of A level after between the 0.12-0.16%; In like manner B, C level soya beans with distinctive flavour adopt secondary capsaicin content 0.5-0.7%; The capsicum of three grades of capsaicin content 0.2-0.5%, whether detect its capsaicin content at B level 0.08-0.12% after producing soya beans with distinctive flavour, between the C level 0.04-0.08%, the adding capsicim in this scope not, after making its capsaicin content in specialized range, be packaged into the soya beans with distinctive flavour of B, the peppery degree of C level.
Production technology: as shown in Figure 4: the raw material fermented soya bean stirred, leave standstill 10 minutes after adding batching, frying: the frying in 130 ℃ oily temperature of glutinous rice cake capsicum was added the fermented soya bean that leave standstill in 1 minute, frying is 2 minutes again, add batching, a back pot stirs, measure and add a certain amount of capsicim behind its capsaicin content, make its capsaicin content reach the peppery degree claimed range of this grade after, packing becomes the soya beans with distinctive flavour of A, B, the peppery degree of C level.
Claims (5)
1. the peppery metrization classification new technology of capsicum series of products, it is characterized in that: separately the each department capsicum, measure the capsaicin content in the raw material capsicum respectively, with the classification of raw material capsicum, raw material capsicum after the mensuration classification is produced the capsicum semi-manufacture with low temperature batch (-type) stir-frying-technology, measure capsaicin content respectively, add the capsicim crystal and adjust, make the semi-manufacture capsaicin content reach the peppery degree of A level, the peppery degree of B level, the peppery degree of C level.
2. the peppery metrization classification new technology of capsicum series of products according to claim 1, it is characterized in that: peppery degree depends primarily on capsaicin content in the capsicum product, the capsaicin content of the peppery degree of A level is between 0.12-0.16%, the capsaicin content of the peppery degree of B level is between 0.08-0.12%, and the capsaicin content of the peppery degree of C level is between 0.04-0.08%.
3. the peppery metrization classification new technology of capsicum series of products according to claim 1, it is characterized in that: measure the capsaicin content in the raw material capsicum, with the classification of raw material capsicum, one-level raw material capsaicin content is 0.7-0.9%, the secondary raw materials capsaicin content is 0.5-0.7%, and three grades of raw material capsaicin contents are 0.2-0.5%, produces the product of the peppery degree of A level with one-level raw material capsicum, with the product of the peppery degree of secondary raw materials capsicum production B level, produce the product of the peppery degree of C level with three grades of raw material capsicums.
4. the peppery metrization classification new technology of capsicum series of products according to claim 1, it is characterized in that: after with ethanol capsicim being extracted, behind distillating method recovery solvent, draw the potpourri of capsicim class and pure soluble organism, adopt the metric measurement capsaicin content.
5. the peppery metrization classification new technology of capsicum series of products according to claim 4, it is characterized in that: after the capsicum sample is smashed to pieces with tissue, the sample that takes by weighing 1 kilogram places large beaker, with 95% ethanol alcohol extracting, alcohol extracting 15-20 minute, totally 5 times, 5 alcohol extracts are put into the steamer device, water-bath heating recovery ethanol with 60 ℃, after residual dense thick dark red liquid left standstill 1-2 days, take off the residue after layer parting liquid and higher concentration extract, use 75% ethanol extraction 5 times again, extract is put into distilling apparatus to be distilled, up to staying dense thick liquid capsicim class potpourri, accurately take by weighing the 0.2000g potpourri, be settled to 100ml with 70% methanol solution, get 4.0ml after shaking up respectively in 2 100ml volumetric flasks, add the HCI 17ml distilled water of 1ml 1mol/L and the NaoH of 2ml1mol/L respectively, 16ml distilled water, with 70% methanol constant volume to 100ml, and shake up, measure absorbance respectively in 248nm and 296nm place, do two blank more respectively and measure its absorbance in 248nm and 296nm place, multiply by the sample extension rate again divided by sample weight and correction coefficient deduct the difference of blank absorbency with the difference of the aqueous slkali at 248nm place and acid solution absorbance after, result of calculation is capsaicin content in the sample, in like manner measure 296nm place absorbance, the result of calculation deviation of its result of calculation and 248nm must not surpass 10%.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102628795A (en) * | 2012-04-19 | 2012-08-08 | 重庆德庄实业（集团）有限公司 | Grading method for piquancy degree of spicy hot pot base flavoring or soup base, and piquancy degree determining method for soup base |
| CN107568696A (en) * | 2017-09-01 | 2018-01-12 | 苏州农业职业技术学院 | A kind of method for improving peppery degree when Capsaicinoids produce |
| CN108157895A (en) * | 2017-12-15 | 2018-06-15 | 重庆德庄农产品开发有限公司 | A kind of production technology for reducing the peppery degree difference of chafing dish bottom flavorings |
| CN108414665A (en) * | 2018-04-23 | 2018-08-17 | 河南科高中标检测技术有限公司 | The assay method of gingerol content in a kind of ginger medicinal material and its preparation |
| CN108414666A (en) * | 2018-04-23 | 2018-08-17 | 河南科高中标检测技术有限公司 | The assay method of gingerol content in a kind of ginger medicinal material extractive of volatile oil |
| CN109965226A (en) * | 2018-02-08 | 2019-07-05 | 湖北小胡鸭食品有限责任公司 | A kind of determination and its application of the peppery degree of sauced duck meat standard of articlesization |
| CN110763806A (en) * | 2019-10-25 | 2020-02-07 | 三只松鼠股份有限公司 | Method for evaluating spicy grade of duck neck |
-
2003
- 2003-10-24 CN CNB2003101107968A patent/CN1255048C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102628795A (en) * | 2012-04-19 | 2012-08-08 | 重庆德庄实业（集团）有限公司 | Grading method for piquancy degree of spicy hot pot base flavoring or soup base, and piquancy degree determining method for soup base |
| CN107568696A (en) * | 2017-09-01 | 2018-01-12 | 苏州农业职业技术学院 | A kind of method for improving peppery degree when Capsaicinoids produce |
| CN108157895A (en) * | 2017-12-15 | 2018-06-15 | 重庆德庄农产品开发有限公司 | A kind of production technology for reducing the peppery degree difference of chafing dish bottom flavorings |
| CN109965226A (en) * | 2018-02-08 | 2019-07-05 | 湖北小胡鸭食品有限责任公司 | A kind of determination and its application of the peppery degree of sauced duck meat standard of articlesization |
| CN108414665A (en) * | 2018-04-23 | 2018-08-17 | 河南科高中标检测技术有限公司 | The assay method of gingerol content in a kind of ginger medicinal material and its preparation |
| CN108414666A (en) * | 2018-04-23 | 2018-08-17 | 河南科高中标检测技术有限公司 | The assay method of gingerol content in a kind of ginger medicinal material extractive of volatile oil |
| CN110763806A (en) * | 2019-10-25 | 2020-02-07 | 三只松鼠股份有限公司 | Method for evaluating spicy grade of duck neck |
| CN110763806B (en) * | 2019-10-25 | 2022-08-02 | 三只松鼠股份有限公司 | Method for evaluating spicy grade of duck neck |
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| CN1255048C (en) | 2006-05-10 |
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