CN101703308B - Dehulling method of fresh pepper fruit - Google Patents
Dehulling method of fresh pepper fruit Download PDFInfo
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- CN101703308B CN101703308B CN2009102460973A CN200910246097A CN101703308B CN 101703308 B CN101703308 B CN 101703308B CN 2009102460973 A CN2009102460973 A CN 2009102460973A CN 200910246097 A CN200910246097 A CN 200910246097A CN 101703308 B CN101703308 B CN 101703308B
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Abstract
The invention discloses a dehulling method of fresh pepper fruit, which comprises the follow steps: (1) selecting fresh pepper fruit; (2) soaking: soaking the fresh pepper fruit spikes in pectinase liquid with the volume concentration of 1-5 per thousand till the peel is corrupted, wherein the weight ratio of the fresh pepper fruit spikes to the pectinase liquid is 1-2:2-3; and (3) dehulling and washing: fishing out the soaked pepper fruit, and removing the peels and pedicles, thus obtaining pepper corns. The whole process is simple, the treatment is easy, the period is short (about 3-4 days), and the high-quality white peppers can be processed in a short period, the difficulties of long process period, low efficiency and poor quality of the white pepper are solved, the production quality of the white pepper is improved, the water resource is saved, sewage discharge amount is decreased, the production cost is reduced, standardizing and large-scale production is realized, technical support is provided for China to build a safe, high-efficiency, energy-saving and environment protective processing technique system, the upgrade of pepper industry is promoted, and the market competitiveness of Chinese pepper products is further strengthened.
Description
Technical field
The present invention relates to a kind of to the fruit processing method of peeling, particularly a kind of peeling method of handling the pepper fresh fruit.
Background technology
Pepper (Piper nigrum L.) climbs up by holding on to liana for Piperaceae Piper perennial evergreen, originates in India, is the important spice crop in the world, and purposes is wide, the economic worth height.The seed of pepper contains compositions such as volatile oil, pipering, crude fat, crude protein, is the flavouring that people like; On medical industry, can be used as peptic, antipyretic and tunica mucosa bronchiorum stimulant etc., treatment indigestion, cold phlegm, cough, enteritis, bronchitis, flu and rheumatism etc.; In food industry, be used as anticorrisive agent and natural additive for foodstuff etc.
China's pepper products is based on white pepper, and its output accounts for more than 90% of pepper total output.Decortication is the most important link of white pepper process; producing upward at present, the processing white pepper is processed as the master with traditional wet method; being about to put into after the pack of ripe pepper fresh fruit pond " hydrostatic " or " running water ", to be dipped into pericarp fully rotten; generally needed just can finish in 7～15 days; and need change water; exist the process-cycle long; water consumption is big; labour intensity is big; easily produce stink; defectives such as the product look black; cause white pepper product peculiar smell heavy; appearance luster and poor quality thereof; the process water consumption also produces large amount of sewage; efficiency is low; lack the market competitiveness; be difficult to meet relevant international standard; cause China pepper not only export volume reduce year by year; and export price is also on the low side than world's main product state like product; seriously restricted the international trade of China's pepper products; can not satisfy present pepper process scaleization; the demand for development of industrialization has hindered the sustainable development of domestic pepper plant husbandry and processing industry.
Summary of the invention
The present invention is directed to deficiency, propose a kind of peeling method of pepper fresh fruit, the process-cycle of this peeling method is short, and water consumption is little.
In order to realize the foregoing invention purpose, the invention provides following technical scheme: a kind of peeling method of pepper fresh fruit may further comprise the steps:
(1), select the pepper fresh fruit: select pepper fresh fruit fringe, described pepper fresh fruit fringe is to have fringe fruit that at least 2～4 pepper fresh fruits redden or whole flavescence;
(2), soak: it is in 1～5 ‰ the pectase liquid that pepper fresh fruit fringe is soaked in volumetric concentration, degenerates until pericarp; Wherein the weight ratio of pepper fresh fruit fringe and pectase liquid is 1～2: 2～3;
(3), decortication and washing: pull the pepper fruit of soaking after finishing out, remove pericarp and carpopodium, obtain pepper corn.
Preferably, the pH of step (2) pectase liquid is 5.5～6.0, soaks down at 35～40 ℃.
Preferably, step (2) is soaked and is, the pH value of pectase liquid was measured and regulated at every interval in 12 hours, remained on 5.5～6.0.
Preferably, described soaking temperature is 40 ℃.
Preferably, in the step (2), the weight ratio of pepper fresh fruit fringe and pectase liquid is 1: 2～3.
Compared with prior art, the present invention adopts pectase to handle the pepper fresh fruit by fermentation approach, makes the skin corruption of pepper fresh fruit, peels off easily; And then to the pepper corn after the decortication bleach, the dry processing, promptly obtain edible white pepper grain.
Whole process is simple; handle easily; cycle short (about 3～4 days); can process high-quality white pepper in a short time; solved the white pepper process-cycle long, efficient is low, an inferior difficult problem; improve the white pepper product quality; the conserve water resource; reduce quantity of wastewater effluent; reduce production costs, realize standardization and large-scale production, for China sets up pepper safety, efficient, energy saving and environment friendly processing technology system provides technical support; promote the pepper industrial upgrading, further strengthen China's pepper products market competitiveness.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention:
Need to prove: the pectase that following embodiment adopted (the enzyme parameter of living: 30000u/ml) be that Wuhan milky way chemical industry Co., Ltd produces; And other reagent is commercially available AR; The pepper fresh fruit provides for Institute of Spices and Beverage.
Embodiment 1
(1) raw material is selected
Selection meets the mature fruit cluster of " pepper cultivation technical specification " (NY-T 969-2006), promptly has at least 2～4 fruits to redden or puts in order the fruit ear of fringe fruit flavescence.
(2) enzymolysis liquid soaks
A: in water, add pectase, stir, make volumetric concentration and be 3 ‰ pectin enzymolysis liquid;
B: regulate pectin enzymolysis liquid pH value to 5.5 with citric acid solution and sodium bicarbonate solution;
C: in fruit ear and pectin enzymolysis liquid weight ratio is 1: 2 ratio, mature fruit cluster is soaked in the pectin enzymolysis liquid of preparation;
D:30 ℃ is soaked 96h,, regulates a pectin enzymolysis liquid acid-base value with citric acid solution and sodium bicarbonate solution in per 12 hours therebetween, and keeping pH is 5.5, and the pectin enzymolysis liquid is stirred in not timing.
(3) decortication, washing
After immersion is finished, pull the pepper fruit out, remove foreign material such as pericarp, carpopodium, till washing is extremely clean.
(4) bleaching
The fruit grain of cleaning is bleached processing with citric acid or hydrogenperoxide steam generator.
(5) drying
To place under the sunlight through the fruit grain after the bleaching and dry, water content is 12%, promptly gets the white pepper grain.
Embodiment 2
(1) raw material is selected
Selection meets the mature fruit cluster of " pepper cultivation technical specification " (NY-T 969-2006), promptly has at least 2～4 fruits to redden or puts in order the fruit ear of fringe fruit flavescence.
(2) enzymolysis liquid constant temperature soaks
A: in water, add pectase, stir, make volumetric concentration and be 1 ‰ pectin enzymolysis liquid;
B: in fruit ear and pectin enzymolysis liquid weight ratio is 1: 3 ratio, mature fruit cluster is soaked in the pectin enzymolysis liquid of preparation;
C: the pectin enzymolysis liquid is warming up to 40 ℃, and constant temperature soaks 60h, therebetween, and pectin enzymolysis liquid of stirring in per 12 hours.
(3) decortication, washing
After immersion is finished, pull the pepper fruit out, remove foreign material such as pericarp, carpopodium, till washing is extremely clean.
(4) bleaching
The fruit grain of cleaning is bleached processing with citric acid or hydrogenperoxide steam generator.
(5) drying
To place under the sunlight through the fruit grain after the bleaching and dry, water content is 10%, promptly gets the white pepper grain.
Embodiment 3
(1) raw material is selected
Selection meets the mature fruit cluster of " pepper cultivation technical specification " (NY-T 969-2006), promptly has at least 2～4 fruits to redden or puts in order the fruit ear of fringe fruit flavescence.
(2) enzymolysis liquid constant temperature pH soaks
A: in water, add pectase, stir, make volumetric concentration and be 5 ‰ pectin enzymolysis liquid;
B: regulate pectin enzymolysis liquid pH value to 6.0 with citric acid solution and sodium bicarbonate solution;
C: in fruit ear and pectin enzymolysis liquid weight ratio is 1: 1 ratio, mature fruit cluster is soaked in below the pectin enzymolysis liquid liquid level of preparation;
D: the pectin enzymolysis liquid is warming up to 40 ℃, and constant temperature soaks 65h, therebetween, the acid-base value of regulating a pectin enzymolysis liquid with citric acid solution and sodium bicarbonate solution in per 12 hours, keeping the pH value is 6.0, and stirs the pectin enzymolysis liquid.
(3) decortication, washing
After immersion is finished, pull the pepper fruit out, remove foreign material such as pericarp, carpopodium, till washing is extremely clean.
(4) bleaching
The fruit grain of cleaning is bleached processing with citric acid or hydrogenperoxide steam generator.
(5) drying
To place under the sunlight through the fruit grain after the bleaching and dry, water content 11% promptly gets the white pepper grain.
Embodiment 4
(1) raw material is selected
Selection meets the mature fruit cluster of " pepper cultivation technical specification " (NY-T 969-2006), promptly has at least 2～4 fruits to redden or puts in order the fruit ear of fringe fruit flavescence.
(2) enzymolysis liquid soaks
A: in water, add pectase, stir, make volumetric concentration and be 3 ‰ pectin enzymolysis liquid;
B: in fruit ear and pectin enzymolysis liquid weight ratio is 2: 3 ratio, mature fruit cluster is soaked in the pectin enzymolysis liquid of preparation;
C: irregularly stir pectin enzymolysis liquid and fruit ear, soaking at room temperature 70h.
(3) decortication, washing
After immersion is finished, pull the pepper fruit out, remove foreign material such as pericarp, carpopodium, till washing is extremely clean.
(4) bleaching
The fruit grain of cleaning is bleached processing with citric acid or hydrogenperoxide steam generator.
(5) drying
To place under the sunlight through the fruit grain after the bleaching and dry, water content 9% promptly gets the white pepper grain.
The comparative example
1, materials and methods
The pectase of three kinds of different manufacturers is adopted in this test, be respectively Wuhan milky way chemical industry Co., Ltd (the abbreviation milky way), Ningxia jade of the He family Bioisystech Co., Ltd (being called for short He Shi) and German AB enzyme preparation company (abbreviation AB) provides, compare according to the peeling method and the conventional peeling method of the foregoing description.
The account form of this test decortication effect is: the total grain of pepper number * 100% after the pepper corn number/test of decortication effect (%)=fully decortication.
" hydrostatic " is meant and do not change the water logging bubble in this test; " running water " is meant and changes a water logging bubble every day.
2, experimental result
The result is as shown in the table in decortication:
As can be seen from the above table, adopt peeling method of the present invention, on processing time and water consumption, all have significantly to reduce, and poor unlike the processing method (hydrostatic and running water) of routine on the decortication effect.
Claims (3)
1. the peeling method of a pepper fresh fruit may further comprise the steps:
(1), select the pepper fresh fruit: select pepper fresh fruit fringe, described pepper fresh fruit fringe is to have fringe fruit that at least 2～4 pepper fresh fruits redden or whole flavescence;
(2), soak: it is in 1～5 ‰ the pectase liquid that pepper fresh fruit fringe is soaked in volumetric concentration, degenerates until pericarp; Wherein the weight ratio of pepper fresh fruit fringe and pectase liquid is 1～2: 2～3; The pH of described pectase liquid is 5.5～6.0, and temperature is 35～40 ℃; And the pH value of pectase liquid was measured and was regulated at every interval in 12 hours, remained on 5.5～6.0;
(3), decortication and washing: pull the pepper fruit of soaking after finishing out, remove pericarp and carpopodium, obtain pepper corn.
2. peeling method according to claim 1 is characterized in that: described soaking temperature is 40 ℃.
3. peeling method according to claim 1 is characterized in that: in the step (2), the weight ratio of pepper fresh fruit fringe and pectase liquid is 1: 2～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102460973A CN101703308B (en) | 2009-12-01 | 2009-12-01 | Dehulling method of fresh pepper fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102460973A CN101703308B (en) | 2009-12-01 | 2009-12-01 | Dehulling method of fresh pepper fruit |
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| Publication Number | Publication Date |
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| CN101703308A CN101703308A (en) | 2010-05-12 |
| CN101703308B true CN101703308B (en) | 2011-07-13 |
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| CN2009102460973A Expired - Fee Related CN101703308B (en) | 2009-12-01 | 2009-12-01 | Dehulling method of fresh pepper fruit |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342567B (en) * | 2011-06-20 | 2014-04-02 | 海南大学 | Pepper peeling method |
| CN102793251A (en) * | 2012-09-07 | 2012-11-28 | 中国热带农业科学院香料饮料研究所 | Method for peeling fresh berries of pepper |
| CN103005008B (en) * | 2013-01-08 | 2014-01-15 | 中国热带农业科学院香料饮料研究所 | Pepper flavored oil and method for preparing same |
| CN104256862B (en) * | 2014-08-08 | 2016-11-02 | 中国热带农业科学院农业机械研究所 | A kind of Fructus Piperis fresh fruit associating peeling technology |
| CN104432423B (en) * | 2014-12-23 | 2017-02-01 | 海南省农业科学院农产品加工设计研究所 | Color protecting method applied to quick pepper decrustation conducted with biological enzyme method |
| CN104509942B (en) * | 2014-12-23 | 2016-09-28 | 海南省农业科学院农产品加工设计研究所 | A kind of quick peeling method of Fructus Piperis |
| CN104643267B (en) * | 2015-03-18 | 2016-05-11 | 谢振文 | The mechanization method for comprehensive processing of white pepper |
| CN105768029B (en) * | 2016-03-17 | 2020-09-15 | 中华全国供销合作总社南京野生植物综合利用研究所 | New method for processing white pepper |
| CN107028201B (en) * | 2017-01-24 | 2021-02-26 | 海南大学 | Freezing and quick pepper peeling method |
| CN108634170B (en) * | 2018-02-28 | 2021-05-28 | 李赵生 | Method for decoloring white pepper by adopting microbial fermentation |
| CN115368338B (en) * | 2022-08-26 | 2024-06-21 | 中国热带农业科学院香料饮料研究所 | Method for extracting piperine from fresh peppers |
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