| Pepper is the largest vegetable crop in Hunan Province, accounting about 8% for plant vegetables in Hunan area. In addition to freshing, the pepper processing has become the most dynamic development of industry in Hunan Province. At present, researching on chilli pungency is still small both at home and abroad, specialized reporting is little in the literature. because of there is a significant difference between the apparent pungency and really pungency of chili products, so doing the research on apparent pungency of chilli products are the most important issue about standardized pepper, for the scientific research on chili products,guiding pepper industrial development, guidance and promotion of consumption there are great significance.In this study taking chili sauce as the experimental materials, doing the extraction of capsaicin respectively with the methods of solvent impregnation, mechanical oscillation, ultrasonic and accelerated solvent extraction, results show that the method of accelerated solvent extraction is the most time-saving and the best way to extract the capsaicin, the extraction conditions of ASE were optimized, when the temperature is 140℃, the static time is 4min, flushing volume is 80%, the cycle number is 3 times, extraction is the best.Making a certain improvement about the sensory evaluation experiments according GB method which is pungency of pepper and pepper products, and doing research on GB methods, experiments show that the sensory evaluation method is not use for spicy grading of the content higher water of chili products. With 61 chilli products to do direct sensory pungency tasting, the results of apparent pungency grades as flows:mild spicy,much spicy,more spicy,most spicy.Taking fresh chopped pepper as raw materials, self-made different products with different content of total acid, salt, total sugar, fat., After sensory evaluation experiment,proving that the total acid, salt, total sugar, fat can weaken the apparent pungency of chopped pepper. The volume is larger,the greater of weakening apparent pungency.Determination the total acid, amino acid nitrogen, salt, total sugar, fat and capsaicin of chopped pepper, chili and salted pepper, taking these six physical and chemical indicator as affecting factors of fuzzy clustering methods, dusted on 61 sample become sub-category 6, compared with the results of sensory evaluation methods,basically the same:A1 contains 33 chopped pepper and two salted pepper, apparent pungency of sensory assessment results as a "mild" level; A2 contains two chopped pepper,17 chili and a salted pepper, A3 contains two salted pepper, A4 only contains one chili, A2, A3, A4 three sub-categories of apparent pungency sensory assessment results are "much spicy "level; A5 contains a chopped pepper and a chili, results of sensory evaluation of apparent pungency are"more spicy"level; A6 that there is only one sample is salted pepper, results of sensory evaluation of apparent pungency is"most spicy"level. The doing reserch on the formula of fuzzy pungency index, based on the fuzzy clustering method has getted the formula for calculating the fuzzy pungency index of chili products, range as follows:mild spicy(0.15-0.41), much spicy (0.42-0.80),more spicy(0.81-1.00), most spicy (> 1.00). The chopped pepper can only consider the total acid, total sugar and capsaicin three influencing factors, which have also been getted the simplified formula for calculating the fuzzy pungency index of chopped pepper, compared with the results of non-simplified formula are in right range.To sum up, with accelerated solvent extraction to extract capsaicin of pepper products is the best method, through the experiment of self-made samples we further validate the acid, salt, total sugar, fat can weaken the apparent pungency of chopped pepper.In view of pepper products apparent pungency itself apparent fuzziness, we take fuzzy pungency to reflect apparent pungency.And getted the initial formula for calculating the fuzzy pungency index. |
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