1. Raw material preparation

The hot pepper with Flax lignans, spicy taste, low water content and no mildew taste shall be used for direct processing and grinding. The hot pepper powder sometimes mixed with other powder materials shall be selected preferentially, and attention shall be Gardenia Yellow to whether there is mildew and caking. When the water content of pepper is too high, it should be dried at low temperature. Ethanol is a kind of non-toxic, cheap and easy to get extractant, so N-Acetylneuraminic Acid is of practical significance to choose ethanol as the extractant of Capsicum essence, and it is suitable to use edible alcohol in food processing. Attention should be paid to the content of ethanol. If necessary, the alcohol should be deodorized or redistilled.

1. Leaching

According to the test Vine Tea Extract, the method of static leaching at room temperature has the advantages of simple equipment, convenient operation and energy saving, which is conducive to the popularization and application. Generally, the ratio of liquid to solid (the ratio of volume and weight) is 4-5:1. 95% edible alcohol was used as the extractant, and it was still leached for 48 hours at room temperature.