Paprika powder, a vibrant and versatile spice, is a culinary gem renowned for its captivating red hue and delightful flavor profile. Derived from grinding dried Capsicum annuum peppers, paprika comes in various grades and types, each offering a unique taste experience. Its distinct character ranges from mild and sweet to smoky or spicy, making it an indispensable ingredient in kitchens around the world.
This spice not only adds a pop of color to dishes but also infuses them with a depth of flavor that enhances their taste profiles. Whether it's used as a garnish for visual appeal or incorporated into recipes for its distinctive taste, paprika brings a touch of warmth and complexity to countless culinary creations.
Beyond its culinary prowess, paprika also boasts potential health benefits due to its richness in antioxidants like carotenoids, which can contribute to overall well-being. From classic Hungarian dishes like goulash to Spanish paellas and deviled eggs, paprika's versatility knows no bounds, elevating both the visual aesthetics and the flavor of dishes across various cuisines.
We have different ASTA for Paprika Powder: Paprika Powder 80 ASTA, Paprika Powder 100 ASTA, Paprika Powder 120 ASTA, Paprika Powder 140 ASTA, Paprika Powder 160 ASTA, Paprika Powder 180 ASTA, Paprika Powder 200 ASTA, Paprika Powder 220 ASTA, Paprika Powder 240 ASTA.
When choosing paprika, factors such as its flavor intensity, smokiness, and ASTA measurement can guide your selection, ensuring it aligns perfectly with your culinary preferences and the dish you're preparing. Whether you're a professional chef or an avid home cook, paprika powder is a colorful, flavorful ally in your culinary adventures, ready to add its signature touch to your favorite recipes.
Paprika Powder 80 ASTA, Paprika Powder 140 ASTA, Paprika Powder 160 ASTA, Paprika Powder 200 ASTA, Paprika Powder 240 ASTA Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Citric acid waste production citric acid technology
The first step involves the treatment of solid residue obtained after crushing oranges. The process begins with citrus residues, which are pressed to extract juice. The resulting solid residue is then dried to produce dried orange peel. The extracted juice is heated and concentrated to form molasses.
In the second step, fermentation takes place. A mixture of 50 grams of orange peel and more than 500 ml of molasses is placed in a flask. The setup is sterilized at 121°C for 30 minutes, then inoculated with yeast spores. Afterward, 50 times the volume of distilled water is added for extraction. The mixture is filtered, and calcium carbonate is introduced. The solids are filtered out, followed by treatment with sulfuric acid. The resulting calcium sulfate is removed through filtration, and the filtrate is concentrated. Finally, citric acid crystals are formed, completing the production process.
Processing steps include:
(1) Raw Material Treatment: Citrus processing plant residue is used as the base material. Juice is extracted, heated, and concentrated into molasses, while the solid fraction is dried into orange peel. Tangerine peels are passed through a 0.25 cm mesh screen.
(2) Fermentation: The prepared tangerine peel and molasses are placed in a container, and yeast is added. The optimal temperature for spore growth and mycelium development is 35°C, while the post-fermentation acid production occurs at 30°C. The ideal fermentation time is 4 days, with humidity maintained at 50%, and a 2% methanol solution is added. This combination maximizes citric acid yield.
(3) Calcium Carbonate Addition: After fermentation, 2% activated carbon is added to adsorb impurities and filter the liquid. Then, calcium carbonate is introduced into the filtrate while stirring. This causes the formation of insoluble calcium citrate, which precipitates from the broth. The mixture is filtered, and the filtrate is removed.
(4) Acid Hydrolysis: The calcium citrate is diluted with water to form a paste and heated to 85°C. Sulfuric acid is slowly added, calculated based on the amount of calcium carbonate used (92–95% of the input). To determine the endpoint, two test tubes are used. One contains 1 ml of 20% sulfuric acid, and the other contains 2 ml of calcium chloride mixed with 1 ml of the filtered acid solution. Both are boiled, cooled, and observed. If no turbidity appears, 1 ml of 95% alcohol is added. If both remain clear, the reaction is complete. If turbidity appears, additional sulfuric acid or calcium citrate may be needed.
(5) Concentration and Crystallization: The clarified solution is filtered and decanted. It is then concentrated to a specific gravity of 36.5–37°Bé and canned. After cooling, citric acid crystals form. The mother liquor is separated using a centrifuge, and the crystals are washed with cold water. They are then dried in a cool environment to remove surface moisture.
Important Notes:
(1) Calcium citrate should be treated with an acidic solution promptly to prevent mold and deterioration.
(2) Citric acid becomes more corrosive when concentrated, so it's commonly handled in enamel-lined pots. If the concentration is too high, it may turn into powder, while too low can result in fewer crystal nuclei, leading to larger final particles. Excess citric acid remaining in the mother liquor can affect overall yield.
Author: Liaoning Liaozhong County Chemical Factory