PROCESS FOR THE PRODUCTION OF NATURAL COLOURING AND AROMA CONCENTRATE FROM PRITAMINE-PAPRIKA, THE PREPARATION OF THE BIOLOGICAL ACTIVE AGENTS, AND ITS USE IN FOOD INDUSTRY

摘要

Natural colouring, flavouring and bioactive agents are derived from ripe-red peppers for food industry use. Diced, and suitably dried pepper-skins are ground and extracted with short repeated bursts streaming water, ethanol or aq. ethanol soln. vapour. Application of meshes prevents transfer of particles trapped in condensates. - Reqd. quantities of sugar are added, while condensates are still hot. Ascorbic-or citric acid are added to cooled condensates. Cooled condensates are mixed with squash or soft drink bases. Alcoholic extracts are used for liqueurs or spirits. - Extraction by glacial acetic acid leads to conc. acetic acid solns. for prepn. of pickles and salads. All extracts are water dilutabl