Processing steps
- Pretreatment of peppers: First of all, the peppers need to be dried at 50-60 ° C for 8-12 hours to reduce moisture and facilitate subsequent extraction.
- Crushing and filtering: Dried peppers need to be crushed through a grinder and filtered to ensure that the fineness of the chili powder is less than 20 mesh.
- Weighing placement: Place an appropriate amount of paprika in a net after weighing it and place it in an extraction tank.
- Extraction seal: The extraction tank is sealed and ready for extraction.
- Vacuum - solvent conduction: The extraction system is heated to a suitable temperature and vacuumed, and then a solvent, such as n-butane, is introduced.
- Subcritical extraction: Extraction is carried out at a certain temperature (100 ~ 160℃), pressure (0 ~ 3.0mpa) and time (35-45 minutes), while maintaining agitation, stirring speed of 110-130r/min.
- Solution separation: After extraction, the extraction liquid is placed in the separation tank for separation treatment.
- Decompression recovery: After the separation tank is isolated from the extraction tank, decompression and solvent recovery are carried out until the pressure drops to 0.01mpa.
- Recycling: After the dissolution is complete, the solvent is compressed and condensed and recycled.
- Low temperature preservation: the extracted capsaicin crude product is stored in a low temperature refrigerator.
In the subcritical extraction process, the temperature and pressure control have significant influence on the extraction efficiency of horseradin. For example, the extraction rate can be highest at 115 ° C and 0.15mpa. When the temperature is too high, such as 140 ° C, it may lead to the decomposition of horseradin, and the extraction rate is reduced.