Ghost Chili Pods2: ʻO nā Pods Holoʻokoʻa Wela Nui—Kupono i ka Wela?

Inā hana ʻoe i ka ʻuala wela, ka hui ʻala ʻala, a i ʻole R&D no nā ʻāpana capsaicin, ua ʻike paha ʻoe i ka neʻe mau ʻana i ka chili ʻuhane wela mau. ʻO kaʻoiaʻiʻo, ke mae nei nā lā o ka "wela pohihihi"; makemake nā mea kūʻai i ka hana hou ʻana iā Scoville a me ka micro maʻemaʻe. Ma laila ʻO nā ʻuala Chili Pods2 Ua ulu ʻia ma Yunnan, hana ʻia ma Hebei, a hoʻonoho ʻia no ka mākeke US/EU me kahi pahuhopu SHU ~ 600,000. Poʻa liʻiliʻi, ʻili wrinkly, kuʻi nui.

ʻElua mau mea: ʻike ʻia ka wela a me nā kaulahao hoʻolako maʻemaʻe. He nui nā mea kūʻai aku e ʻōlelo nei he "ʻoiaʻiʻo" ka pihi wela - ʻaʻole he pōkole pōkole, akā he ahi mau e lawe ai i ka kuke ʻana. A, ʻae, ikaika ka noi ma US a me ʻEulopa, ʻo kekahi ʻāpana no ka makemake o nā brand i nā haʻalulu liʻiliʻi i ka micro a me ka wai i ka wā e hoʻonui ai.

• Mea maka: chili ʻuhane makua mai Yunnan; ʻohi i ka ʻulaʻula kiʻekiʻe.
• Hoʻomaloʻo mua: mālama ʻia ka maloʻo ʻana i ka lā a i ʻole ka haʻahaʻa haʻahaʻa e mālama ai i nā capsaicinoids.
• Hoʻomaʻemaʻe a hoʻopau: mechanical + manual.
• Ka hoʻokaʻawale ʻana: nā mea hoʻokaʻawale kala ʻike; ka nānā ʻana i nā mea ʻē; ʻike metala (Fe / Non-Fe / SS).
• ʻO ka hoʻoheheʻe ʻana i ka wai: hoʻopau-maloʻo i ka spec; hoʻolikelike.
• Ho'āʻo: HPLC no nā capsaicinoids (AOAC 995.03); micro no ISO 4833-1/21527; Salmonella no ka BAM. [1][2][3]
• Pākuʻi: nitrogen flush koho; hōʻailona hōʻailona.
• Palapala: hiki i ka hailona; COA ma ke noi; lepili no ka mākeke kūʻai (e laʻa, Codex/US). [4]

E hoʻohana i nā hihia: nā ʻuala wela, nā aila chili, nā ʻiʻo ʻiʻo, nā lepo ʻai, nā kumu ramen, nā mea ʻala, a me ka unuhi ʻana no ka R&D e pili ana i ka capsaicin. ʻO nā mea pōmaikaʻi, ʻo ia ka mea ʻala maikaʻi loa no ka pepa ʻuhane (ʻaʻole nā ​​​​mea a pau e hana ʻia), nā pods paʻa e wili like, a—ma ka hoʻomaʻamaʻa ʻana—e liʻiliʻi nā puʻupuʻu i ka wā e wili ai ke paʻa ka makū ma lalo o 11%. ʻOiaʻiʻo, ʻike ʻia nā mea hana liʻiliʻi e like me ka "kala ʻana" wela wela i ka hoʻemi ʻana i ka kuke.

• ʻOki a wili ka nui (flakes 4-8 mesh, pauda 20-60 mesh).
• ʻO ka puka makani kikoʻī wela (e laʻa, 500–700k mau pahuhopu SHU; hōʻoia ma o HPLC).
• Pahu wai (≤10% no ka wili maikaʻi, ≈12% no nā pods).
• Lepili pilikino, paʻi barcode/lot, nitrogen flush, desiccants.

Ua hoʻololi ʻia kahi hoʻomaka ʻana o Midwest ʻO nā ʻuala Chili Pods2 ma hope o ka SHU kū ʻole me ka lako kumu hoʻohuihui. Ua hōʻike lākou i ka wela o ka puʻupuʻu a me ka liʻiliʻi o ka hoʻokuʻu ʻana i ka wili, ʻoi aku hoʻi i nā mahina haʻahaʻa. Ma ʻEulopa, ua haʻi mai kekahi mea hoʻopili mea ʻala iaʻu i kā lākou QA hōʻailona liʻiliʻi nā hemahema ʻike ma hope o ke ʻano optical-mea liʻiliʻi, hua nui.

Noi i COA me HPLC capsaicinoids (AOAC 995.03), moisture, and microbiology (ISO method). Nui nā mea kūʻai aku e pili ana i ke alakaʻi Codex no nā mea ʻala a me nā mea kanu meaʻai. No nā palapala hōʻoia, e nīnau i nā mea hoʻolako e pili ana i nā polokalamu palekana meaʻai e like me HACCP a me ISO 22000 (ʻokoʻa nā palapala i ka mea kanu). [1][2][3][4]

• Capsaicinoids: aligns me ≈600k SHU pahu hopu (HPLC). [1][5]
• Māmā: 8–12% maʻamau no nā ʻōpala.
• Micro: TPC / Yeast-Mold i loko o ka mea kūʻai aku spec; Salmonella: ʻaʻole ʻike ʻia/25 g. [2][3]

Hoʻomaopopo: ʻO nā kikoʻī ma luna nei he mau pahuhopu maʻamau; hōʻoia i ka nui COA i kēia manawa. Hiki ke ʻokoʻa nā hopena o ka honua maoli i ka wā a me ka waiho ʻana.

1. ʻO ka AOAC Official Method 995.03, Capsaicinoids in Capsicum na HPLC. https://www.aoac.org
2. ISO 4833-1: 2013 Microbiology o ke kaulahao meaʻai - Ka helu o nā microorganism. https://www.iso.org/standard/53728.html
3. FDA BAM, Mokuna 5: Salmonella. https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam
4. Codex CXS 353: Kūlana maʻamau no nā mea ʻala a me nā mea kanu meaʻai. https://www.fao.org/fao-who-codexalimentarius
5. Encyclopaedia Britannica, ka nānā ʻana i ka pālākiō Scoville. https://www.britannica.com/science/Scoville-heat-unit