CN112219963A - Fresh-keeping process for pepper - Google Patents

Fresh-keeping process for pepper Download PDF

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Publication number
CN112219963A
CN112219963A CN202011160413.8A CN202011160413A CN112219963A CN 112219963 A CN112219963 A CN 112219963A CN 202011160413 A CN202011160413 A CN 202011160413A CN 112219963 A CN112219963 A CN 112219963A
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Prior art keywords
pepper
parts
solution
bamboo basket
fresh
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Inventor
杨国民
余程程
杨德彪
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Guizhou Tianmu Agricultural Development Co ltd
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Guizhou Tianmu Agricultural Development Co ltd
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    • 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
    • A23L3/34—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
    • 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
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • 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
    • A23L3/358—Inorganic compounds
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention relates to the technical field of pepper processing, in particular to a pepper fresh-keeping process, which comprises the following operation steps: picking, soaking in protective solution, sterilizing, antioxidant treating, and packaging. The method can preserve the zanthoxylum for 1 to 3 years as long as the package is not broken, the color and the fragrance of the original zanthoxylum and the probability of worm damage and mildew in the preservation of the zanthoxylum are kept, and moreover, the olive oil is added into the protective solution, so that the film is thinner, the zanthoxylum has more points which are contacted with the outside, and the release of the nutrient components of the zanthoxylum is facilitated.

Description

Fresh-keeping process for pepper
Technical Field
The invention relates to the technical field of pepper processing, in particular to a pepper fresh-keeping process.
Background
The peel of the pepper can be used as a seasoning, aromatic oil can be extracted, the pepper can be used as a medicine, the seeds can be eaten, and the pepper can remove the fishy smell of meat, promote salivary secretion and increase appetite; the blood vessel is expanded, thereby having the function of lowering blood pressure.
In recent years, with the improvement of living standard of people, the demand of the market for the pepper is more and more increased, but the biggest problem of the fresh pepper is that the fresh pepper is not easy to store and easy to rot, and the prior pepper fresh-keeping method adopts a fresh-keeping bag and edible oil frying, but the fresh-keeping bag and the edible oil frying all influence the fragrance of the pepper. The common de-enzyming method has the defects that the local part of the pepper is burnt and uneven due to the difficulty in controlling the temperature, and the special aroma of the pepper cannot be effectively reserved. In addition, the surface of the pepper is coated by a common method, but in actual eating, the coated pepper affects the eating taste and is not beneficial to the release of nutrient substances in the pepper.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a fresh-keeping process of pepper, which is used for reducing the loss of nutrient components in pepper and keeping the quality of pepper. The specific technical scheme is as follows:
a fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 20-30 ℃ and the humidity of 50-55% for 3-5 h;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 10-15min by using an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 10-15 deg.C, soaking for 5-8min, taking out bamboo basket, and standing for 20-25 min; then the temperature of the protective liquid is reduced to 1-3 ℃, the bamboo basket is immersed in the protective liquid for 15-20min, and then the bamboo basket is fished out and drained;
the preparation method of the protective solution comprises the following steps: uniformly mixing 1-3 parts of pectin, 1-2 parts of chitosan, 3-5 parts of olive oil and 600 parts of 500-plus water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 20-23 deg.C for 3-5 min;
s4, antioxidant treatment:
mixing 10-20 parts of pepper with 0.1-0.3 part of allicin, 0.3-0.5 part of bletilla striata polysaccharide, 0.01-0.02 part of malic acid and 1-3 parts of saline water by mass, oscillating for 10-15min at 30-50r/min, spreading at 25-28 ℃ until the surface of the pepper is dried;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
Further, in S1, the stem length is 0.5-3 cm.
Further, in S1, the mass ratio of the pepper fruits to the leaves is 10: 1-2.
Further, in S1, the spreading thickness is 1-3 cm.
Further, in S2, the acid solution is a 0.1% aqueous solution of malic acid.
Further, in S3, the disinfectant is an ozone solution with a concentration of 1-3 mg/L.
Further, in S4, the saline is 3 to 5% saline solution.
Compared with the prior art, the invention has the technical effects that:
the method can preserve the zanthoxylum for 1 to 3 years as long as the package is not broken, the color and the fragrance of the original zanthoxylum and the probability of worm damage and mildew in the preservation of the zanthoxylum are kept, and moreover, the olive oil is added into the protective solution, so that the film is thinner, the zanthoxylum has more points which are contacted with the outside, and the release of the nutrient components of the zanthoxylum is facilitated.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 20 ℃ and the humidity of 50% for 3 hours; the length of the fruit stalks is 0.5 cm; the mass ratio of the pepper fruits to the pepper leaves is 10: 1; the spreading thickness is 1 cm;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 10min by using an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 10 deg.C, soaking for 5min, taking out the bamboo basket, and standing for 20 min; then the temperature of the protective liquid is reduced to 1 ℃, the bamboo basket is immersed in the protective liquid for 15min, and then the bamboo basket is fished out and drained;
the acid solution is a malic acid aqueous solution with the concentration of 0.1 percent; the preparation method of the protective solution comprises the following steps: uniformly mixing 1 part of pectin, 1 part of chitosan, 3 parts of olive oil and 500 parts of clear water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 20 deg.C for 3 min; the disinfectant is an ozone solution with the concentration of 1 mg/L;
s4, antioxidant treatment:
mixing 10 parts of pepper with 0.1 part of allicin, 0.3 part of bletilla striata polysaccharide, 0.01 part of malic acid and 1 part of saline water in parts by mass, oscillating for 10min at 30r/min, and spreading at 25 ℃ until the surface of the pepper is dried; the saline water is 3% of salt water;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
Example 2
A fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 30 ℃ and the humidity of 55% for 5 hours; the length of the fruit stalks is 3 cm; the mass ratio of the pepper fruits to the pepper leaves is 10: 2; the spreading thickness is 3 cm;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 15min in an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 15 deg.C, soaking for 8min, taking out bamboo basket, and standing for 25 min; then the temperature of the protective liquid is reduced to 3 ℃, the bamboo basket is immersed in the protective liquid for 20min, and then the bamboo basket is fished out and drained;
the acid solution is a malic acid aqueous solution with the concentration of 0.1 percent; the preparation method of the protective solution comprises the following steps: uniformly mixing 3 parts of pectin, 2 parts of chitosan, 5 parts of olive oil and 600 parts of clear water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 23 deg.C for 5 min; the disinfectant is an ozone solution with the concentration of 3 mg/L;
s4, antioxidant treatment:
mixing 20 parts of pepper with 0.3 part of allicin, 0.5 part of bletilla striata polysaccharide, 0.02 part of malic acid and 3 parts of saline water in parts by mass, oscillating for 15min at 50r/min, and spreading at 28 ℃ until the surface of the pepper is dried; the saline water is saline water with the concentration of 5 percent;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
Example 3
A fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 24 ℃ and the humidity of 51% for 4 hours; the length of the fruit stalks is 3 cm; the mass ratio of the pepper fruits to the pepper leaves is 10: 2; the spreading thickness is 1 cm;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 15min in an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; lowering the temperature of the protective solution to 10 deg.C, soaking for 8min, taking out bamboo basket, and standing for 25 min; then the temperature of the protective liquid is reduced to 1 ℃, the bamboo basket is immersed in the protective liquid for 20min, and then the bamboo basket is fished out and drained;
the acid solution is a malic acid aqueous solution with the concentration of 0.1 percent; the preparation method of the protective solution comprises the following steps: uniformly mixing 3 parts of pectin, 1 part of chitosan, 5 parts of olive oil and 500 parts of clear water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 23 deg.C for 3 min; the disinfectant is an ozone solution with the concentration of 3 mg/L;
s4, antioxidant treatment:
mixing 20 parts of pepper with 0.3 part of allicin, 0.3 part of bletilla striata polysaccharide, 0.02 part of malic acid and 1 part of saline water in parts by mass, oscillating for 15min at 50r/min, and spreading at 25 ℃ until the surface of the pepper is dried; the saline water is 3% of salt water;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
Example 4
A fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 30 ℃ and the humidity of 55% for 5 hours; the length of the fruit stalks is 0.5 cm; the mass ratio of the pepper fruits to the pepper leaves is 10: 1; the spreading thickness is 1 cm;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 15min in an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 15 deg.C, soaking for 8min, taking out bamboo basket, and standing for 25 min; then the temperature of the protective liquid is reduced to 3 ℃, the bamboo basket is immersed in the protective liquid for 15min, and then the bamboo basket is fished out and drained;
the acid solution is a malic acid aqueous solution with the concentration of 0.1 percent; the preparation method of the protective solution comprises the following steps: uniformly mixing 3 parts of pectin, 2 parts of chitosan, 5 parts of olive oil and 600 parts of clear water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 20 deg.C for 3 min; the disinfectant is an ozone solution with the concentration of 1 mg/L;
s4, antioxidant treatment:
mixing 10 parts of pepper with 0.1 part of allicin, 0.3 part of bletilla striata polysaccharide, 0.01 part of malic acid and 3 parts of saline water in parts by mass, oscillating for 15min at 50r/min, and spreading at 25 ℃ until the surface of the pepper is dried; the saline water is saline water with the concentration of 5 percent;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
Example 5
A fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 30 ℃ and the humidity of 50% for 5 hours; the length of the fruit stalks is 3 cm; the mass ratio of the pepper fruits to the pepper leaves is 10: 1; the spreading thickness is 3 cm;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 15min in an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 15 deg.C, soaking for 5min, taking out bamboo basket, and standing for 25 min; then the temperature of the protective liquid is reduced to 1 ℃, the bamboo basket is immersed in the protective liquid for 20min, and then the bamboo basket is fished out and drained;
the acid solution is a malic acid aqueous solution with the concentration of 0.1 percent; the preparation method of the protective solution comprises the following steps: uniformly mixing 3 parts of pectin, 1 part of chitosan, 5 parts of olive oil and 600 parts of clear water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 23 deg.C for 3 min; the disinfectant is an ozone solution with the concentration of 3 mg/L;
s4, antioxidant treatment:
mixing 20 parts of pepper with 0.1 part of allicin, 0.5 part of bletilla striata polysaccharide, 0.02 part of malic acid and 3 parts of saline water in parts by mass, oscillating for 15min at 30r/min, and spreading at 28 ℃ until the surface of the pepper is dried; the saline water is 3% of salt water;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
Example 6
A fresh-keeping process of pepper comprises the following operation steps:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 20 ℃ and the humidity of 50% for 3 hours; the length of the fruit stalks is 0.5 cm; the mass ratio of the pepper fruits to the pepper leaves is 10: 1; the spreading thickness is 1 cm;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 10min by using an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 10 deg.C, soaking for 5min, taking out the bamboo basket, and standing for 20 min; then the temperature of the protective liquid is reduced to 1 ℃, the bamboo basket is immersed in the protective liquid for 15min, and then the bamboo basket is fished out and drained;
the acid solution is a malic acid aqueous solution with the concentration of 0.1 percent; the preparation method of the protective solution comprises the following steps: uniformly mixing 1 part of pectin, 1 part of chitosan, 3 parts of olive oil and 500 parts of clear water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 23 deg.C for 3 min; the disinfectant is an ozone solution with the concentration of 3 mg/L;
s4, antioxidant treatment:
mixing 20 parts of pepper with 0.1 part of allicin, 0.5 part of bletilla striata polysaccharide, 0.02 part of malic acid and 3 parts of saline water in parts by mass, oscillating for 15min at 30r/min, and spreading at 28 ℃ until the surface of the pepper is dried; the saline water is 3% of salt water;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.

Claims (7)

1. The fresh-keeping process of the pepper is characterized by comprising the following operation steps of:
s1, picking:
picking mature and plump pricklyash peel along fruit stems, reserving partial leaves in pricklyash peel fruits, and spreading the picked pricklyash peel in an environment with the temperature of 20-30 ℃ and the humidity of 50-55% for 3-5 h;
s2, soaking in a protective solution:
cleaning a bamboo basket, soaking for 10-15min by using an acid solution, taking out and draining; then, the pepper is put into a bamboo basket, and the bamboo basket is soaked in the protection solution; reducing the temperature of the protective solution to 10-15 deg.C, soaking for 5-8min, taking out bamboo basket, and standing for 20-25 min; then the temperature of the protective liquid is reduced to 1-3 ℃, the bamboo basket is immersed in the protective liquid for 15-20min, and then the bamboo basket is fished out and drained;
the preparation method of the protective solution comprises the following steps: uniformly mixing 1-3 parts of pectin, 1-2 parts of chitosan, 3-5 parts of olive oil and 600 parts of 500-plus water;
s3, disinfection:
soaking fructus Zanthoxyli in disinfectant at 20-23 deg.C for 3-5 min;
s4, antioxidant treatment:
mixing 10-20 parts of pepper with 0.1-0.3 part of allicin, 0.3-0.5 part of bletilla striata polysaccharide, 0.01-0.02 part of malic acid and 1-3 parts of saline water by mass, oscillating for 10-15min at 30-50r/min, spreading at 25-28 ℃ until the surface of the pepper is dried;
s5, packaging:
selecting full, glossy and bright red pepper without wound, and vacuum packaging with tinfoil bag.
2. The fresh-keeping process of zanthoxylum bungeanum according to claim 1, wherein in S1, the stem length is 0.5-3 cm.
3. The preservation process of zanthoxylum bungeanum maxim according to claim 1, wherein in S1, the mass ratio of the zanthoxylum bungeanum maxim fruit to the leaf is 10: 1-2.
4. The fresh-keeping process of zanthoxylum bungeanum maxim according to claim 1, wherein in S1, the spreading thickness is 1-3 cm.
5. The pepper fresh-keeping process according to claim 1, wherein in S2, the acid solution is 0.1% malic acid aqueous solution.
6. The preservation process of zanthoxylum bungeanum maxim according to claim 1, wherein in S3, the disinfectant is an ozone solution with the concentration of 1-3 mg/L.
7. The fresh-keeping process of zanthoxylum bungeanum maxim according to claim 1, wherein in S4, the saline water is 3-5% of salt water.
CN202011160413.8A 2020-10-27 2020-10-27 Fresh-keeping process for pepper Pending CN112219963A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
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CN101999441A (en) * 2009-08-31 2011-04-06 深圳市昶裕隆实业有限公司 Preparation method of fruit and vegetable coating preservative
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CN111264744A (en) * 2018-12-05 2020-06-12 刘静 Drying and storing method of red pepper
CN111264746A (en) * 2018-12-05 2020-06-12 刘静 Freezing and fresh-keeping method for red pepper

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CN101999441A (en) * 2009-08-31 2011-04-06 深圳市昶裕隆实业有限公司 Preparation method of fruit and vegetable coating preservative
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CN111264744A (en) * 2018-12-05 2020-06-12 刘静 Drying and storing method of red pepper
CN111264746A (en) * 2018-12-05 2020-06-12 刘静 Freezing and fresh-keeping method for red pepper
CN110754525A (en) * 2019-10-31 2020-02-07 华南农业大学 Prevention and treatment method for cold damage of pitaya

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Application publication date: 20210115