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PRODUCTION OF RED PEPPER POWDER CAPABLE OF RETAINING RED COLOR FOR LONG PERIOD OF TIME BY HEATING RED PEPPER, SOAKING HEATED RED PEPPER IN ETHANOL AND ADDING WITH ANTIOXIDANT AFTER GRINDING
PRODUCTION OF RED PEPPER POWDER CAPABLE OF RETAINING RED COLOR FOR LONG PERIOD OF TIME BY HEATING RED PEPPER, SOAKING HEATED RED PEPPER IN ETHANOL AND ADDING WITH ANTIOXIDANT AFTER GRINDING
PURPOSE: A method for producing red pepper powder by heating red pepper, soaking heated red pepper in ethanol(edible spirits) and adding antioxidants to the soaked red pepper powder after grinding is provided. The product can retain red color for long period of time and thus is effectively used in a kimchi manufacturing factory, a red pepper paste manufacturing factory and the like. CONSTITUTION: Red pepper whose foreign material and seeds are removed is streamed at 100 to 110deg.C for 1 to 30min or heated with hot water at 100deg.C for 10 to 120min and then soaked in 75 to 100%(v/v) ethanol, followed by grinding. The red pepper powder is added with 0.1 to 4% by weight of ascorbic acid, 0.5 to 4% by weight of citric acid or 0.5 to 4% by weight of a mixture of ascorbic acid and citric acid, based on weight of red pepper and then dried at 60 to 90deg.C until the red pepper is completely dried to give a final product.
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