CN111264744A - Drying and storing method of red pepper - Google Patents
Drying and storing method of red pepper Download PDFInfo
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- CN111264744A CN111264744A CN201811470537.9A CN201811470537A CN111264744A CN 111264744 A CN111264744 A CN 111264744A CN 201811470537 A CN201811470537 A CN 201811470537A CN 111264744 A CN111264744 A CN 111264744A
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- CN
- China
- Prior art keywords
- red pepper
- drying
- preserving
- namely
- water
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 61
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 61
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 57
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000001035 drying Methods 0.000 title claims abstract description 28
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 239000011248 coating agent Substances 0.000 claims abstract description 3
- 238000000576 coating method Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 239000002274 desiccant Substances 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 229960002920 sorbitol Drugs 0.000 claims description 3
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 244000131415 Zanthoxylum piperitum Species 0.000 claims description 2
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims description 2
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 230000002209 hydrophobic effect Effects 0.000 claims description 2
- 239000005457 ice water Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000005086 pumping Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims 2
- 238000005507 spraying Methods 0.000 claims 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for drying and preserving red pepper, which comprises the following steps: picking → precooling → disinfecting → de-enzyming → coating → draining → screening → packaging → transporting → drying → storing, picking the red. The method can furthest ensure the freshness and the effective components of the red pepper, and the preservation time is 1-2 years longer than that of the common method.
Description
Technical Field
The invention relates to the technical field of food seasoning processing, and discloses a preservation method for improving the drying effect and the storage life of red pepper.
Background
The red pepper is an important and special condiment in China, the peel of the zanthoxylum bungeanum is rich in zanthoxylum piperitum and plant residual alcohol, and the dry zanthoxylum bungeanum is widely applied to food, can remove fishy smell and enables dishes to be delicious. However, the loss of effective components of the dried zanthoxylum is large in the storage process, and the fragrance and the numb taste of the aged zanthoxylum are greatly reduced, so that the drying effect and the storage period of the zanthoxylum is improved, and the color, the fragrance and the taste of the fresh zanthoxylum are greatly required to be stored to the greatest extent.
Disclosure of Invention
In order to solve the problems, the invention provides a method for drying and preserving red pepper, and the technical scheme adopted for realizing the effects is as follows:
s1, picking, namely picking the red zanthoxylum bungeanum maxim with dark red epidermis and obviously protruding oil cells;
s2, pre-cooling, namely soaking the picked red pepper in flowing ice-water mixed liquid, and removing field heat;
s3, sterilizing, namely introducing ozone into water for sterilization while precooling;
s4, deactivating enzyme, namely adding a mixed solution of tea polyphenol, natural vitamin E, sorbitol, citric acid and vitamin C into water for deactivation of enzyme treatment;
s5, coating, namely adding chitosan and glycerol to coat while de-enzyming;
s6, draining, flatly paving the red pepper, and draining;
s7, screening, namely screening and grading the red pepper while draining water;
s8, packaging, namely filling the red pepper into a transparent vacuum bag, vacuumizing twice for packaging, removing moisture for the first time, paving a layer of unidirectional moisture-conducting fabric on the red pepper in the bag during vacuumizing for the second time, and paving a layer of drying agent on the other side of the fabric;
s9, transporting the packaged red pepper;
s10, airing, namely taking the red pepper out of the packaging bag, and naturally airing in the sun;
and S11, preserving, namely, vacuum packaging the dried red pepper with a semitransparent aluminum foil, and then, preserving in a refrigeration house with the temperature of 0-5 ℃.
In the above method for drying and preserving zanthoxylum schinifolium, in step S1, the oil cells should not be broken during picking and transportation, and the calluses are generated.
In the above method for drying and preserving paprika, in step S2, the pre-cooling time is selected from 2 pm to 4 pm.
In the above method for drying and preserving paprika, in step S4, the mass ratio of tea polyphenol, natural vitamin E, sorbitol, citric acid and vitamin C is 0.5, 1.5, 4, 1.5 and 0.05, and water is added to 100.
In the above method for drying and preserving paprika, in step S5, the ratio of the chitosan to the glycerol is 2.0 to 0.5 parts by mass, and water is added to 100 parts by mass.
In the above method for drying and preserving red pepper, an ice bag is added to water to keep the water temperature at 0-5 deg.C in steps S4 and S5.
In the above method for drying and preserving red pepper, the room temperature should be maintained at 16 degrees in the steps S6 and S7, and the stacking thickness of the red pepper is not more than 20 cm.
In the above method for drying and preserving the red pepper, in the step S8, during the second vacuum pumping, a layer of unidirectional moisture-conducting fabric is laid on the red pepper in the bag, and the hydrophobic side of the fabric is covered with the red pepper, and the hydrophilic side is covered with the desiccant.
In the above method for drying and preserving the red peppers, in the step S9, the red peppers can be transported by a common truck, but the red peppers should be stacked in layers, the thickness of each layer of the red peppers should not exceed 20 cm, the temperature of the red peppers should not exceed 20 ℃ during transportation, and cold water showering or ice blocks can be used for cooling.
In the above method for drying and preserving the red pepper, in the step S10, the thickness of the red pepper should not exceed 5 cm and the red pepper should not be turned over when it is aired.
In the above-mentioned method for drying and storing red pepper, in step S11, the red pepper should be stored in dark place during the storage process.
Claims (11)
1. The drying and preservation method of the red pepper is characterized by comprising the following steps of:
s1, picking, namely picking the red zanthoxylum bungeanum maxim with dark red epidermis and obviously protruding oil cells;
s2, pre-cooling, namely soaking the picked red pepper in flowing ice-water mixed liquid, and removing field heat;
s3, sterilizing, namely introducing ozone into water for sterilization while precooling;
s4, deactivating enzyme, namely adding a mixed solution of tea polyphenol, natural vitamin E, sorbitol, citric acid and vitamin C into water for deactivation of enzyme treatment;
s5, coating, namely adding chitosan and glycerol to coat while de-enzyming;
s6, draining, flatly paving the red pepper, and draining;
s7, screening, namely screening and grading the red pepper while draining water;
s8, packaging, namely filling the red pepper into a transparent vacuum bag, vacuumizing twice for packaging, removing moisture for the first time, paving a layer of unidirectional moisture-conducting fabric on the red pepper in the bag during vacuumizing for the second time, and paving a layer of drying agent on the other side of the fabric;
s9, transporting the packaged red pepper;
s10, airing, namely taking the red pepper out of the packaging bag, and naturally airing in the sun;
and S11, preserving, namely, vacuum packaging the dried red pepper with a semitransparent aluminum foil, and then, preserving in a refrigeration house with the temperature of 0-5 ℃.
2. The method for drying and preserving zanthoxylum schinifolium as claimed in claim 1, wherein the oil cells are prevented from being broken during picking and transportation to produce calluses in step S1.
3. The method for drying and preserving red pepper according to claim 1, wherein the pre-cooling time in step S2 is selected from 2 to 4 pm.
4. The method for drying and preserving paprika as claimed in claim 1, wherein in the step S4, the ratio of the tea polyphenol, the natural vitamin E, the sorbitol, the citric acid and the vitamin C is 0.5, 1.5, 4, 1.5, 0.05 parts by mass, and water is added to 100 parts by mass.
5. The method for drying and preserving red zanthoxylum piperitum according to claim 1, wherein in the step S5, the ratio of chitosan to glycerin is 2.0 to 0.5 parts by mass, and water is added to 100 parts by mass.
6. The method for drying and preserving red pepper according to claim 1, wherein an ice bag is added to the water to keep the temperature of the water at 0-5 ℃ in the steps S4 and S5.
7. The method for drying and preserving red pepper according to claim 1, wherein the temperature of the room temperature is maintained at 16 ℃ in the steps S6 and S7, and the stacked thickness of the red pepper is not more than 20 cm.
8. The method for drying and preserving red pepper according to claim 1, wherein in the step S8, during the second vacuum pumping, a unidirectional moisture-conducting fabric is laid on the red pepper in the bag, and the hydrophobic side of the fabric is covered with the red pepper and the hydrophilic side is covered with a drying agent.
9. The method for drying and preserving red pepper according to claim 1, wherein in the step S9, the red pepper can be transported by a general truck, but the red pepper should be stacked in layers, the thickness of each layer of red pepper should not exceed 20 cm, the temperature of the red pepper should not exceed 20 ℃ during transportation, and the red pepper can be cooled by spraying with cold water or adding ice.
10. The method for drying and preserving red pepper according to claim 1, wherein in the step S10, the red pepper should not be over 5 cm thick and not be turned over when air-dried.
11. The method for drying and preserving red pepper according to claim 1, wherein in the step S11, the red pepper should be preserved under dark condition during preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811470537.9A CN111264744A (en) | 2018-12-05 | 2018-12-05 | Drying and storing method of red pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811470537.9A CN111264744A (en) | 2018-12-05 | 2018-12-05 | Drying and storing method of red pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111264744A true CN111264744A (en) | 2020-06-12 |
Family
ID=70990842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811470537.9A Pending CN111264744A (en) | 2018-12-05 | 2018-12-05 | Drying and storing method of red pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111264744A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219963A (en) * | 2020-10-27 | 2021-01-15 | 贵州天牧农业开发有限责任公司 | Fresh-keeping process for pepper |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726506A (en) * | 2011-04-16 | 2012-10-17 | 薛韩玲 | Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag |
| CN102972516A (en) * | 2012-12-03 | 2013-03-20 | 西南大学 | Natural drying color fixative and color protecting method for zanthoxylum schinifolium |
| CN105432778A (en) * | 2015-11-16 | 2016-03-30 | 于涵 | Green pickly ash preservation method |
| CN105875812A (en) * | 2014-11-09 | 2016-08-24 | 重庆市涪陵区渝杨榨菜（集团）有限公司 | Processing and fresh-keeping technology of pre-packed clean vegetables |
| CN106689973A (en) * | 2015-11-16 | 2017-05-24 | 达金兰 | Fresh-keeping method of fresh green Chinese prickly ash |
| CN107897631A (en) * | 2017-11-20 | 2018-04-13 | 四川今晨农副产品有限公司 | A kind of freeze preservation method of pericarpium zanthoxyli schinifolii |
-
2018
- 2018-12-05 CN CN201811470537.9A patent/CN111264744A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726506A (en) * | 2011-04-16 | 2012-10-17 | 薛韩玲 | Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag |
| CN102972516A (en) * | 2012-12-03 | 2013-03-20 | 西南大学 | Natural drying color fixative and color protecting method for zanthoxylum schinifolium |
| CN105875812A (en) * | 2014-11-09 | 2016-08-24 | 重庆市涪陵区渝杨榨菜（集团）有限公司 | Processing and fresh-keeping technology of pre-packed clean vegetables |
| CN105432778A (en) * | 2015-11-16 | 2016-03-30 | 于涵 | Green pickly ash preservation method |
| CN106689973A (en) * | 2015-11-16 | 2017-05-24 | 达金兰 | Fresh-keeping method of fresh green Chinese prickly ash |
| CN107897631A (en) * | 2017-11-20 | 2018-04-13 | 四川今晨农副产品有限公司 | A kind of freeze preservation method of pericarpium zanthoxyli schinifolii |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219963A (en) * | 2020-10-27 | 2021-01-15 | 贵州天牧农业开发有限责任公司 | Fresh-keeping process for pepper |
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Application publication date: 20200612 |