Some people are afraid of spicy, some people are not afraid of spicy, and others are not afraid of not hot. Faced with a wide variety of pepper and chili products on the market, how to choose the products that suits their tastes really makes consumers difficult. In the face of pepper raw materials of different origins and types, how to guarantee the same flavor of the same kind of pepper products produced on a large scale industrially produced, also makes businesses consider. If you can set standards for peppers and pepper products, mark the peppery enough.
This problem is expected to be solved. In recent days, the reporter learned from the National Standards Committee that the quantifiable standards for hot peppers in China will be issued in May next year. So, what is the pungency of chili? How is the standard of hotness in China formulated? The reporter interviewed the person in charge of the drafting of the National Standard for 20067542-T-326 Capsaicin Determination and Spicy Degree Expression Method, and Professor Xia Yanbin, Dean of the College of Food Science and Technology at Hunan Agricultural University.
â— Foreign countries have already had a standard of pungency. Professor Xia Yanbin said that in the international community, the Scorzoidal method is generally adopted for pungency classification. Scroowell is a pharmaceutical chemist in the United States. He first proposed a method of spicy taste tasting. The basic principle of this method is to prepare a certain amount of capsaicin extract from a certain amount of pepper, and continuously dilute the extract to taste no pungency, and the dilution factor is the unit of pungency. The more water needed to dilute the pepper, the more spicy it is, expressed as Scoville Heat Value (S.H.U). According to this standard, bell-shaped peppers produced in the Netherlands and the United States have a pungency of 0, and the most spicy lanterns in the world can have a pungency of 200,000 to 300,000 Squamish units.
At present, the ISO has confirmed and established the standards for the determination of the peppery Stilwell Spiciness Units. In the global pepper trade, the standards are used to measure the quality of peppers and their products. Products in some areas of foreign countries have used the Scoville unit mark for consumers' reference.
â— China's standards are more practical for China's hot pepper standards. While drawing lessons from the international approach to grading hot peppers, we have made innovations that are more direct and allow consumers to know exactly how to quantify them when buying chili. Hot, convenient to buy.
Prof. Xia Yanbin said that there are five kinds of capsaicin in peppers: capsaicin, dihydrocapsaicin, dihydrocapsaicin, capsaicin, and dihydrocapsaicin. The capsaicin is not the same as the capsaicin. Among them, capsaicin and dihydrocapsaicin are the most important components that affect the pungency. These two substances account for 90% of the total capsaicinoid content, and have a stronger pungent taste than other capsicum. Su.
“So now the test method is to multiply the measured capsaicin and dihydrocapsaicin content by a factor, and the resulting figure is expressed as 'degree', with a minimum of zero and no capping. The pepper and pepper products usually consumed range from about 20 to 60 degrees, and the more spicy Hainan yellow capsicum has about 80 to 90 degrees."
It is understood that the project for the evaluation of spicy taste of pepper and chili products has been completed and the standard is expected to be completed in May 2007. After the implementation of the standard, consumers can choose the product that best suits their taste based on pepper and chili products.
â—Paste standard will promote the development of pepper industry
According to statistics, chili has become one of the world's most consumed fruits and vegetables in recent decades. Its trade volume has surpassed that of coffee and tea, and there are more than 1,000 varieties of pepper and pepper products worldwide. At the first National Chili Industry Conference recently held, experts said that at present China's pepper planting area is 1.3 million hectares, annual production is 27 million tons, output value is 27 billion yuan, and people with spicy food reach 500 million, accounting for 40% of the national population. . China has become the world's largest producer and consumer of pepper. The annual trade volume of domestic pepper and pepper products is more than 98 billion yuan.
However, the technological level of China's pepper industry is very low. Except for the national standards for dried chili, there are no national standards for any other pepper and chili products. Even Dried Peppers do not have a spicy index. The lack of pungency standards affects the export trade of peppers and the development of the pepper industry. Many pepper processing companies are inconvenienced by the lack of pungency of hot peppers, and they often use direct tasting when purchasing raw peppers. Standards affect the stability of processed product quality and flavor.
Professor Xia Yanbin pointed out that whether or not hot pepper is not only the most concerned issue of consumers, but also to a large extent determines the market value of pepper and pepper products, the more hot the product, the higher the price. The introduction of national standards for radiance can help consumers to purchase pepper products; help farmers select pepper varieties, promote technological advancement in pepper planting; ensure the stability of the product flavor of pepper production enterprises; and promote the export trade of pepper and pepper products in China.
This problem is expected to be solved. In recent days, the reporter learned from the National Standards Committee that the quantifiable standards for hot peppers in China will be issued in May next year. So, what is the pungency of chili? How is the standard of hotness in China formulated? The reporter interviewed the person in charge of the drafting of the National Standard for 20067542-T-326 Capsaicin Determination and Spicy Degree Expression Method, and Professor Xia Yanbin, Dean of the College of Food Science and Technology at Hunan Agricultural University.
â— Foreign countries have already had a standard of pungency. Professor Xia Yanbin said that in the international community, the Scorzoidal method is generally adopted for pungency classification. Scroowell is a pharmaceutical chemist in the United States. He first proposed a method of spicy taste tasting. The basic principle of this method is to prepare a certain amount of capsaicin extract from a certain amount of pepper, and continuously dilute the extract to taste no pungency, and the dilution factor is the unit of pungency. The more water needed to dilute the pepper, the more spicy it is, expressed as Scoville Heat Value (S.H.U). According to this standard, bell-shaped peppers produced in the Netherlands and the United States have a pungency of 0, and the most spicy lanterns in the world can have a pungency of 200,000 to 300,000 Squamish units.
At present, the ISO has confirmed and established the standards for the determination of the peppery Stilwell Spiciness Units. In the global pepper trade, the standards are used to measure the quality of peppers and their products. Products in some areas of foreign countries have used the Scoville unit mark for consumers' reference.
â— China's standards are more practical for China's hot pepper standards. While drawing lessons from the international approach to grading hot peppers, we have made innovations that are more direct and allow consumers to know exactly how to quantify them when buying chili. Hot, convenient to buy.
Prof. Xia Yanbin said that there are five kinds of capsaicin in peppers: capsaicin, dihydrocapsaicin, dihydrocapsaicin, capsaicin, and dihydrocapsaicin. The capsaicin is not the same as the capsaicin. Among them, capsaicin and dihydrocapsaicin are the most important components that affect the pungency. These two substances account for 90% of the total capsaicinoid content, and have a stronger pungent taste than other capsicum. Su.
“So now the test method is to multiply the measured capsaicin and dihydrocapsaicin content by a factor, and the resulting figure is expressed as 'degree', with a minimum of zero and no capping. The pepper and pepper products usually consumed range from about 20 to 60 degrees, and the more spicy Hainan yellow capsicum has about 80 to 90 degrees."
It is understood that the project for the evaluation of spicy taste of pepper and chili products has been completed and the standard is expected to be completed in May 2007. After the implementation of the standard, consumers can choose the product that best suits their taste based on pepper and chili products.
â—Paste standard will promote the development of pepper industry
According to statistics, chili has become one of the world's most consumed fruits and vegetables in recent decades. Its trade volume has surpassed that of coffee and tea, and there are more than 1,000 varieties of pepper and pepper products worldwide. At the first National Chili Industry Conference recently held, experts said that at present China's pepper planting area is 1.3 million hectares, annual production is 27 million tons, output value is 27 billion yuan, and people with spicy food reach 500 million, accounting for 40% of the national population. . China has become the world's largest producer and consumer of pepper. The annual trade volume of domestic pepper and pepper products is more than 98 billion yuan.
However, the technological level of China's pepper industry is very low. Except for the national standards for dried chili, there are no national standards for any other pepper and chili products. Even Dried Peppers do not have a spicy index. The lack of pungency standards affects the export trade of peppers and the development of the pepper industry. Many pepper processing companies are inconvenienced by the lack of pungency of hot peppers, and they often use direct tasting when purchasing raw peppers. Standards affect the stability of processed product quality and flavor.
Professor Xia Yanbin pointed out that whether or not hot pepper is not only the most concerned issue of consumers, but also to a large extent determines the market value of pepper and pepper products, the more hot the product, the higher the price. The introduction of national standards for radiance can help consumers to purchase pepper products; help farmers select pepper varieties, promote technological advancement in pepper planting; ensure the stability of the product flavor of pepper production enterprises; and promote the export trade of pepper and pepper products in China.
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