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A Method for Manufacturing Microcapsules of the Capsaicin in a Hot Pepper
A Method for Manufacturing Microcapsules of the Capsaicin in a Hot Pepper
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机译：一种辣椒中辣椒素微胶囊的制备方法
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摘要
The present invention relates to a process for producing capsaicin microcapsule of pepper, wherein the reaction ratio of the produced capsicum extract to beta-cyclodextrin is in a volume ratio (pepper extract: beta-cyclodextrin = 5:95, 10:90, 15:85 , 20:80, v / v) and a weight ratio (10:15, 10:20, 10:25, 10:30, g / g) The resulting capsicum extract and beta-cyclodextrin solution were mixed in a volume ratio (pepper extract: beta-cyclodextrin = 5:95, 10:90, 15:85, 20:80, v / v) At a rate of 1,200 rpm for 4 hours; After the reaction is completed in the first step, the reaction mixture is allowed to stand at 4C for 12 hours, and then centrifuged at 4,000 rpm, 20 minutes, and 4C using a centrifuge. Wherein the capsaicin microcapsules after centrifugation are dried in an oven at 70C for 24 hours and then stored at-18C in a dry form. The development of various natural foods and the development of a variety of food products and the characteristics of extracts of pepper seed extract can be understood.
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