CN112293637A - Storage and preservation method of fresh pepper - Google Patents
Storage and preservation method of fresh pepper Download PDFInfo
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- CN112293637A CN112293637A CN202011282584.8A CN202011282584A CN112293637A CN 112293637 A CN112293637 A CN 112293637A CN 202011282584 A CN202011282584 A CN 202011282584A CN 112293637 A CN112293637 A CN 112293637A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 126
- 239000006002 Pepper Substances 0.000 title claims abstract description 101
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 101
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 101
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 101
- 238000003860 storage Methods 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000004321 preservation Methods 0.000 title claims abstract description 30
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 100
- 238000011282 treatment Methods 0.000 claims abstract description 41
- 206010033546 Pallor Diseases 0.000 claims abstract description 39
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000005057 refrigeration Methods 0.000 claims abstract description 12
- 238000012216 screening Methods 0.000 claims abstract description 11
- 241000758706 Piperaceae Species 0.000 claims description 25
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 17
- 238000007885 magnetic separation Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 11
- 238000003892 spreading Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 5
- 238000013461 design Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000009849 deactivation Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
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- 238000005516 engineering process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
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- 239000002932 luster Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000218236 Cannabis Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a storage and preservation method of fresh pepper, which comprises the steps of raw material screening, blanching treatment, sterilization treatment, cooling, packaging and storage. By adopting the storage and preservation method, the pepper is subjected to enzyme deactivation and sterilization treatment through high-temperature steam, so that the occurrence of browning can be effectively prevented, the pepper is ensured to have good color, the problem that the pepper is polluted due to microorganisms and bacteria can be effectively avoided after vacuum cooling and packaging, and finally, the pepper is stored in a low-temperature refrigeration house. The fresh-keeping period of the fresh pepper can be prolonged to more than 5 months from 2-4 days at normal temperature, the original flavor of the fresh pepper can be kept, the quality deterioration problems of light fragrance, dark color and the like can not occur, the alternate-season sale can be realized by prolonging the storage time of the fresh pepper, the additional value of the fresh pepper can be obviously improved, the operation is convenient, the process is simple, the cost is lower, the market prospect is very wide, and the method is particularly suitable for popularization and application.
Description
Technical Field
The invention relates to the technical field of food processing and storage, in particular to a storage and preservation method of fresh pepper.
Background
The fructus Zanthoxyli is Rutaceae fructus Zanthoxyli belonging to genus Zanthoxylum and shrub or small arbor, and the common fructus Zanthoxyli includes fructus Zanthoxyli and green fructus Zanthoxyli. The fructus Zanthoxyli contains volatile essential oil, fructus Cannabis essence (amides), alkaloid, lignin, protein, unsaturated fatty acid, etc. The pepper is an important spice and medicinal plant in China, the peel of the pepper is used as the spice, is one of eight traditional seasonings in China, has spicy and fragrant smell, can eliminate the smell of mutton and fishy smell, and is an indispensable seasoning for cooking seafood, fishy smell, meat food and cold dishes. The picked fresh pepper has aromatic flavor and bright color and is deeply favored by consumers, but because the fresh pepper has very tender tissues and no obvious protective structure on the surface, the moisture and the aromatic volatile oil contained in the fresh pepper can be greatly lost, the fragrance becomes light, the color becomes dark, the flavor becomes poor, and the fresh pepper is difficult to sell as a fresh pepper commodity. Particularly, fresh pepper has high moisture content at the initial harvesting stage, vigorous respiratory metabolism, extremely easy browning and mildewing during the normal temperature period, the fresh-keeping period is only 2-4 days, and the cold storage period is only about 10 days under the condition of the temperature of 4 ℃. The fresh zanthoxylum bungeanum is easy to brown due to the influence of factors such as moisture, temperature, illumination, oxygen, enzyme and the like in the storage process of the fresh zanthoxylum bungeanum, and the main reason is that the ingredients contained in the zanthoxylum bungeanum are subjected to a series of chemical changes under the action of environmental factors, the appearance is influenced, the loss of aroma and numb taste is caused, and the utilization value is lost. The pepper market still mainly sells dry peppers at present, and the consumption demand of the public on fresh peppers is difficult to meet. Therefore, the method for searching the fresh pepper suitable preservation technology has very wide market prospect.
The pepper is directly eaten after being picked and aired or is simply crushed and processed into pepper powder, and as the flavor substances are volatile, the pepper powder has the defects of uneven taste, more residues, poor taste and the like when being eaten, so that the fresh pepper is a main eating mode of the pepper in the future, but if the picked pepper is not subjected to early-stage process treatment, color browning, loss of nutritional ingredients and the like are easy to occur, the quality of the pepper is deteriorated, the fresh eating period is shortened, and the application value of the pepper is reduced.
With the continuous development of society, people pursue continuous progress to life, and the preservation of fresh pepper becomes a very important subject. As the fresh pepper is affected by factors such as moisture, temperature, illumination, oxygen, enzyme and the like in the storage process, the fresh pepper is easy to brown, and the loss of aroma and numb taste is caused while the appearance is affected. At present, most of the Chinese prickly ash is stored in dry products, but the fragrance loss of the fresh prickly ash is large after the fresh prickly ash is dried, the unique fragrance of the fresh prickly ash is lacked, the fresh prickly ash is also stored by adopting methods such as a freshness protection bag, edible oil soaking and the like, but the quality guarantee period is short or other substances are brought to influence the flavor of the fresh prickly ash.
Through retrieval, few reports about fresh pepper preservation are reported at present, and the influence of temperature, modified atmosphere packaging and a preservative on pepper storage effect is mainly focused. Coating with chitosan after sterilizing fructus Zanthoxyli with ozone, and mixing with mixed gas such as 5% O2+15%CO2+80%N2The gas is modified, and under the modified atmosphere condition, the fresh-keeping process is complex and the operability is not strong, and the fresh-keeping process can be stored for about 30 days at the temperature of 0 ℃. The pepper treated by the green protection liquid prepared from citric acid and vitamin C can not change color after being kept for 8-10 days at normal temperature and can not change color after being stored for 1 month at 4 ℃. Therefore, although the technology has a certain positive effect on quality preservation of the fresh pepper, the technology is relatively complex, the preservation period is still short, and the effect is not ideal enough. Meanwhile, the vacuum freeze-dried green pepper has bright appearance and color and less loss of aroma and numb components, but the freeze-drying technology has high production cost and is difficult to be widely applied to storage and processing of fresh pepper.
Blanching is usually used as a process before vegetable processing, belongs to the field of processing technology, is rarely used for a storage and preservation pretreatment process, but pepper hardly achieves the effect of long-term storage in a general preservation mode due to unique physiological, biochemical and morphological structure characteristics of the pepper, and heat treatment can effectively inhibit enzymes so as to prevent browning, kill microorganisms and parasites on the surface of the pepper, achieve the effects of sterilization and enzyme inactivation and further inhibit the loss of aroma and numb taste of the pepper. In order to control the quality deterioration of the picked Chinese prickly ash and prolong the shelf life of the Chinese prickly ash. The Chinese prickly ash is preserved by a blanching method, vacuum packaging is carried out after steam de-enzyming, the product color is bright green and beautiful, and the product can be stored for a long time. Therefore, it is necessary to find a method for storing and preserving fresh zanthoxylum which has simple operation process, low cost, prolonged storage life of fresh zanthoxylum and no reduction of quality of zanthoxylum.
Disclosure of Invention
The invention aims to provide a fresh pepper preservation method which is simple and easy to implement, low in cost, long in storage time and free from reducing the quality of pepper in the storage period aiming at the defects of the prior art, so that the purposes of prolonging the fresh pepper preservation period and maintaining the original quality and flavor of the fresh pepper are achieved, and particularly the fresh pepper preservation method is used for preserving the fresh pepper.
In order to solve the technical problems, the invention adopts the technical scheme that: the storage and preservation method of the fresh pepper comprises the steps of raw material screening, blanching treatment, sterilization treatment, cooling, packaging and storage, and specifically comprises the following steps:
(1) screening raw materials: spreading the picked fresh peppers in a cool environment for precooling for 3-5 hours, and selecting the fresh peppers with uniform pepper grain size, no stain, no dirt adhesion and no impurities for later use;
(2) blanching: the screened fresh peppers are passed through a blanching machine, blanching treatment is carried out by adopting a high-temperature steam injection mode, the steam temperature is 100-110 ℃, and blanching time is 5-10 min;
(3) and (3) sterilization treatment: sterilizing the blanched Chinese prickly ash by a high-temperature steam method through a steam box, wherein the steam temperature is 110-120 ℃, and the sterilization time is 30-60 s;
(4) and (3) cooling: vacuum cooling the pepper subjected to high-temperature sterilization in vacuum equipment to 5-15 ℃;
(5) packaging: under the aseptic condition, vacuum packaging the cooled pepper according to the design specification;
(6) and (3) storage: and (3) placing the packaged pepper into a low-temperature refrigeration house for storage, and controlling the temperature of the refrigeration house to be 2-4 ℃ to store and keep the pepper fresh.
Further, the storage and preservation method of fresh pepper disclosed by the invention further comprises magnetic separation treatment before the blanching treatment in the step (2), wherein the magnetic separation treatment is to carry out magnetic separation on the screened pepper raw materials by adopting a magnetic stirrer, the stirring speed is controlled to be 30-40 r/min, and the stirring time is 10-20 min.
Further, the storage and preservation method of fresh peppers, provided by the invention, comprises the step of carrying out blanching treatment by using a blanching machine in the blanching treatment process in the step (2), wherein the thickness of the fresh peppers is 1-3 cm, the steam temperature is controlled to be 105-110 ℃, and the blanching time is 8-10 min.
Further, the storage and preservation method of the fresh pepper is characterized in that in the sterilization treatment process in the step (3), a steam box is adopted for sterilization treatment, the spreading thickness of the fresh pepper is 1-3 cm, the steam temperature is 115-120 ℃, and the sterilization time is 45-60 s.
Compared with the prior art, the storage and preservation method of fresh pepper has the beneficial effects that: blanching the screened fresh peppers by high-temperature steam, carrying out enzyme deactivation on the fresh peppers by the high-temperature steam, sterilizing the fresh peppers subjected to the enzyme deactivation by the high-temperature steam, and carrying out enzyme deactivation and sterilization on the peppers by the high-temperature steam, so that browning can be effectively prevented, and good color and luster can be ensured; after vacuum cooling and packaging, the problem that the pepper is polluted by microorganisms and bacteria can be effectively avoided, and finally the pepper is stored in a low-temperature refrigeration house. The storage and preservation method has the advantages of convenient operation, simple process and low cost, can prolong the preservation period of the fresh pepper from 2-4 days at normal temperature to more than 5 months, can keep the original flavor of the fresh pepper, does not have the quality deterioration problems of light fragrance, dark color and the like, realizes the sale in different seasons by prolonging the storage time of the fresh pepper, can obviously improve the additional value of the fresh pepper, has very wide market prospect and is particularly suitable for popularization and application.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further described with reference to the following specific examples. The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention.
Example 1:
the storage and preservation method of the fresh pepper comprises the steps of raw material screening, blanching treatment, sterilization treatment, cooling, packaging and storage, and specifically comprises the following steps:
(1) screening raw materials: spreading the picked fresh peppers in a cool environment for precooling for 3-4 hours, and selecting the fresh peppers with uniform pepper grain size, no stain, no dirt adhesion and no impurities for later use;
(2) blanching: the screened fresh peppers are passed through a blanching machine, blanching treatment is carried out by adopting a high-temperature steam injection mode, the steam temperature is 100-105 ℃, and blanching time is 5-8 min;
(3) and (3) sterilization treatment: sterilizing the blanched Chinese prickly ash by a high-temperature steam method through a steam box, wherein the steam temperature is 110-115 ℃, and the sterilization time is 30-45 s;
(4) and (3) cooling: vacuum cooling the pepper subjected to high-temperature sterilization in vacuum equipment to 5-10 ℃;
(5) packaging: under the aseptic condition, vacuum packaging the cooled pepper according to the design specification;
(6) and (3) storage: and (3) placing the packaged pepper into a low-temperature refrigeration house for storage, and controlling the temperature of the refrigeration house to be 2-4 ℃ to store and keep the pepper fresh.
Example 2:
the storage and preservation method of the fresh pepper comprises the steps of raw material screening, blanching treatment, sterilization treatment, cooling, packaging and storage, and specifically comprises the following steps:
(1) screening raw materials: spreading the picked fresh peppers in a cool environment for precooling for 3.5-4.5 hours, and then selecting the fresh peppers with uniform pepper grain size, no stain, no dirt attachment and no impurities for later use;
(2) magnetic separation treatment: the magnetic separation treatment is to carry out magnetic separation on the screened pepper raw materials by adopting a magnetic stirrer, wherein the stirring speed is controlled to be 30-35 r/min, and the stirring time is 15-20 min;
(3) blanching: the screened fresh peppers are passed through a blanching machine, blanching treatment is carried out in a high-temperature steam injection mode, the spreading thickness of the fresh peppers is 1-2 cm, the steam temperature is 105-110 ℃, and blanching time is 8-10 min;
(4) and (3) sterilization treatment: sterilizing the blanched Chinese prickly ash by a high-temperature steam method through a steam box, wherein the spreading thickness of the fresh Chinese prickly ash is 1-2 cm, the steam temperature is 115-120 ℃, and the sterilization time is 45-60 s;
(5) and (3) cooling: vacuum cooling the pepper subjected to high-temperature sterilization in vacuum equipment to 8-12 ℃;
(6) packaging: under the aseptic condition, vacuum packaging the cooled pepper according to the design specification;
(7) and (3) storage: and (3) placing the packaged pepper into a low-temperature refrigeration house for storage, and controlling the temperature of the refrigeration house to be 2-4 ℃ to store and keep the pepper fresh.
Example 3:
the storage and preservation method of the fresh pepper comprises the steps of raw material screening, blanching treatment, sterilization treatment, cooling, packaging and storage, and specifically comprises the following steps:
(1) screening raw materials: spreading the picked fresh peppers in a cool environment for precooling for 3-5 hours, and selecting the fresh peppers with uniform pepper grain size, no stain, no dirt adhesion and no impurities for later use;
(2) magnetic separation treatment: the magnetic separation treatment is to carry out magnetic separation on the screened pepper raw materials by adopting a magnetic stirrer, wherein the stirring speed is controlled to be 35-40 r/min, and the stirring time is 10-15 min;
(3) blanching: the screened fresh peppers are passed through a blanching machine, blanching treatment is carried out in a high-temperature steam injection mode, the spreading thickness of the fresh peppers is 2-3 cm, the steam temperature is 100-105 ℃, and blanching time is 5-8 min;
(4) and (3) sterilization treatment: sterilizing the blanched Chinese prickly ash by a high-temperature steam method through a steam box, wherein the spreading thickness of the fresh Chinese prickly ash is 2-3 cm, the steam temperature is 110-115 ℃, and the sterilization time is 30-45 s;
(5) and (3) cooling: vacuum cooling the pepper subjected to high-temperature sterilization in vacuum equipment to 10-15 ℃;
(6) packaging: under the aseptic condition, vacuum packaging the cooled pepper according to the design specification;
(7) and (3) storage: and (3) placing the packaged pepper into a low-temperature refrigeration house for storage, and controlling the temperature of the refrigeration house to be 2-4 ℃ to store and keep the pepper fresh.
The storage and preservation method has the original color and luster of the pepper, uniform appearance particles, no rottenness and mildew phenomenon, keeps the special aroma and flavor of the pepper, has no faint aroma and no peculiar smell, and detects the physical and chemical indexes of the pepper, wherein the essential oil/(mL/100 g) in the pepper is more than or equal to 0.8, the water content is less than or equal to 80.0 percent, the total ash content is less than or equal to 10.0 percent, the foreign impurities are less than or equal to 0.30 percent, the total arsenic/(mg/kg) is less than or equal to 0.5, and the lead/(mg/kg) is less than or equal to 3.0. The fresh-keeping period can be prolonged to more than 5 months. The storage time of the fresh pepper is prolonged, the season-missing sale is realized, the added value of the pepper can be obviously improved, and the pepper is very wide in market prospect and particularly suitable for popularization and application.
The above description is only an example of the present invention, and is not intended to limit the scope of the present invention, and all the insubstantial modifications made by the method, or the technical solutions of the present invention, or the direct application of the method, the technical solutions of the present invention to other fields without any modifications, are within the scope of the present invention.
Claims (4)
1. The storage and preservation method of fresh pepper is characterized by comprising the steps of raw material screening, blanching treatment, sterilization treatment, cooling, packaging and storage, and specifically comprises the following steps:
(1) screening raw materials: spreading the picked fresh peppers in a cool environment for precooling for 3-5 hours, and selecting the fresh peppers with uniform pepper grain size, no stain, no dirt adhesion and no impurities for later use;
(2) blanching: the screened fresh peppers are passed through a blanching machine, blanching treatment is carried out by adopting a high-temperature steam injection mode, the steam temperature is 100-110 ℃, and blanching time is 5-10 min;
(3) and (3) sterilization treatment: sterilizing the blanched Chinese prickly ash by a high-temperature steam method through a steam box, wherein the steam temperature is 110-120 ℃, and the sterilization time is 30-60 s;
(4) and (3) cooling: vacuum cooling the pepper subjected to high-temperature sterilization in vacuum equipment to 5-15 ℃;
(5) packaging: under the aseptic condition, vacuum packaging the cooled pepper according to the design specification;
(6) and (3) storage: and (3) placing the packaged pepper into a low-temperature refrigeration house for storage, and controlling the temperature of the refrigeration house to be 2-4 ℃ to store and keep the pepper fresh.
2. The storage and preservation method of fresh zanthoxylum bungeanum according to claim 1, which is characterized in that: and (3) carrying out magnetic separation treatment before the blanching treatment in the step (2), wherein the magnetic separation treatment is to carry out magnetic separation on the screened pepper raw materials by adopting a magnetic stirrer, the stirring speed is controlled to be 30-40 r/min, and the stirring time is 10-20 min.
3. The storage and preservation method of fresh zanthoxylum bungeanum according to claim 1, which is characterized in that: and (3) in the blanching treatment process in the step (2), blanching by using a blanching machine, wherein the thickness of the spread fresh pepper is 1-3 cm, the steam temperature is controlled to be 105-110 ℃, and the blanching time is 8-10 min.
4. The storage and preservation method of fresh zanthoxylum bungeanum according to claim 1, which is characterized in that: and (4) in the sterilization treatment process in the step (3), a steam box is adopted for sterilization treatment, the spreading thickness of the fresh pepper is 1-3 cm, the steam temperature is 115-120 ℃, and the sterilization time is 45-60 s.
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| CN202011282584.8A CN112293637A (en) | 2020-11-17 | 2020-11-17 | Storage and preservation method of fresh pepper |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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