CN112535202A - Drying processing method of hot pepper - Google Patents

Abstract

The invention belongs to the technical field of agricultural product processing, and relates to a drying processing method of hot peppers. The invention aims to provide a hot pepper drying processing method which can efficiently and quickly process hot peppers, improve the quality of the dried hot peppers, accelerate the drying speed and reduce the drying time. A method for drying and processing hot peppers, comprising the following steps: the method comprises the steps of fresh pepper obtaining, sorting, cleaning, slice pretreatment, drying, cooling and packaging. The method has simple steps, is healthy and environment-friendly through a vacuum pulse drying technology, maximally reserves the contents of antioxidant active substances, ascorbic acid and red substances in the hot pepper, and effectively solves the problems that the hot pepper is easy to brown, the surface cracks are serious, the active substances are lost and the like in the traditional drying.

Description

Drying processing method of hot pepper

Technical Field

The invention relates to the technical field of agricultural product processing, and relates to a drying processing method of hot peppers.

Background

Capsicum, a solanaceous plant, capsicum, is an annual or limited perennial herb. Is one of the oldest domesticated crops in America, according to the findings of archaeologists, the pepper is found on ancient pottery and stoneware from 6500 years ago, so to speak, the pepper is the most widely cultivated spice crop in the world (Kim S, Park M, Yoom S I, et al, Genome sequence of the hot pepper provideds instruments in the world [ J ]. Nature Genetics, 2014, 46(3): 270-278.).

Various kinds of peppers, vegetable peppers, line peppers, lantern peppers, plate peppers and the like can be roughly classified into fresh food and dry food as a whole. Pepper is a widely used food additive and ingredient for flavoring, providing a spicy flavor and attractive color to food preparations and products, fresh pepper is rich in vitamins, antioxidant actives, but because of its short shelf life, it is not easy to store, and dried pepper is also easier to store, preserve and transport, improves the efficiency of packaging, storage and transport, and allows the product to be stored at ambient temperature and humidity (Su Y, Zhang M, Mujumdar A S. Recent development in Smart Drying Technology [ J ]. Drying Technology, 2015, 33(3): 260-. In addition, dried peppers are often ground into powder, which is typically used as a seasoning or as a raw material for further processing, such as capsanthin extraction (Wang J, Yang X H, Mujumdar A S, et al. Effects of high-humidity host air impregnation purifying (HHAIB) pretreatment on the change of antioxidant capacity, the degradation of hydrolysis of red pigment, ascorbic acid in dehydrated peptides and resins storage [ J ]. Food Chemistry, 2018, 259: 65-72.).

At the present stage, hot pepper drying methods are numerous, the traditional drying period in the sun or in the shade is long, and meanwhile, the sanitary condition is poor, so that the risk of harmful substance pollution is increased; foreign scholars such as Doymaz research Hot air drying Hot pepper, and obtain an optimum model (Doymaz, Ibrahim, Mehmet. Hot-air drying characteristics of red pepper [ J ]. Journal of Food Engineering, 2002, 55(4): 331-335.) through modeling, but the excessive Hot air drying temperature can cause browning and caramelization reaction, and simultaneously easily causes the loss of capsorubin, ascorbic acid and antioxidant active substances; studies by J.M. Ł echdanska et al found that convection-coupled infrared was effective in increasing drying rate, reducing drying time, while allowing better preservation of VC and better product color and luster (J.M. Ł echta ń ska, J. Szadzi ń ska, Kowave S J. Microwave-and-associated-drying of green pigment: Quality and energy consumption [ J ] Chemical Engineering \ S ] processing introduction, 2015, 98:155 organic 164 ], Soysial et al studied the effect of Microwave drying on pepper Quality and drying kinetics, found that Microwave drying was able to significantly increase drying rate, reduce drying time, while low Quality (Soysial, ethylene Z, S ̧, T. u. S. O. moisture and organic. moisture content [ J ] processing introduction, moisture, 2009, 103(4):455-463).

The vacuum drying method is characterized in that the interior of the drying box body is vacuumized, the pressure of the cavity is reduced, and the boiling point of moisture in the material is reduced along with the reduction of the environmental pressure, so that the moisture in the material is more easily diffused in the vacuum state, the drying efficiency is improved, the vacuum pulsation drying is used for the hot pepper, the drying rate is improved, the retention rate of thermosensitive components can be improved, and the drying energy consumption is reduced.

Disclosure of Invention

The invention aims to provide a pepper drying processing method, which aims to quickly and efficiently process peppers in a pepper harvesting season, and meanwhile, accelerates the drying speed, reduces the drying time and improves the quality of the dried peppers.

In order to achieve the above object, the present invention provides a method for drying and processing capsicum, which is characterized in that: the method comprises the following steps: the method comprises the steps of fresh pepper obtaining, sorting, cleaning, slice pretreatment, drying, cooling and packaging.

The slice pretreatment step comprises the following steps: selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stalks and pepper seeds, and cutting the peppers into single-layer pepper slices with the size of 4 x 1.2 cm.

The drying step is as follows: drying the sliced and pretreated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 65-80 ℃, the absolute pressure of the vacuum degree of a drying chamber is 14kPa, and the drying time is 6-18 min: pulsing at a pulsation ratio of 3-12min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.

The slice pretreatment step comprises the following steps: selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stalks and pepper seeds, and cutting the peppers into single-layer pepper slices with the size of 4 x 1.2 cm.

The drying step is as follows: drying the sliced and pretreated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, and the ratio of the pressure in the drying chamber to the pressure in the vacuum degree of the drying chamber is 12 min: pulsing at a pulsation ratio of 3min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.

The pepper variety is red pepper or other pigment pepper.

Compared with the prior art, the invention has the beneficial effects that:

(1) the pepper drying time is greatly shortened, the efficiency is high, the period is short, and the primary drying time process is within 6 hours;

(2) the vacuum pulse drying technology is adopted, so that the loss of useful substances such as antioxidant active substances and ascorbic acid in the hot pepper is reduced, and the vacuum pulse drying technology has the advantages of reducing the loss of thermosensitive components and reducing energy consumption;

(3) chemical reagent fumigation treatment or additive treatment is not used in the drying process, and meanwhile, the pollution of microorganisms such as bacteria, fungi and the like in natural airing is reduced, and the problem of food safety is avoided.

Detailed Description

A drying processing method of hot peppers comprises the following steps:

(1) selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper pieces with the size of 3.7 +/-0.5 multiplied by 1.0 +/-0.5 cm;

(2) drying the treated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 65-80 ℃, the absolute pressure of the vacuum degree of a drying chamber is 10-14kPa, and the drying time is 6-18 min: pulsing at a pulsation ratio of 3-12min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%;

for the detailed construction of the flat plate type vacuum pulse dryer, please refer to patent application No. CN201510036962.7, application date 2015, 1 month, 26 days, and publication No. CN 104596207A. After parameters such as drying temperature, vacuum pulsation ratio and the like are set, a hot pepper drying link can be carried out;

(3) cooling the dried pepper to room temperature, and packaging.

In the invention, units s, min and h are time units of seconds, minutes and hours, kPa is a pressure unit kilopascal, DEG C is a temperature unit centigrade, and cm is a length unit centimeter.

The pepper used in the following examples is Honglong 13# planted in Xinjiang. The following examples are only for illustrating the drying process of the pepper of the present invention in detail and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the present invention, which should be construed as being covered by the appended claims.

Example 1

(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;

(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 60 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 12min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 6 hours;

(3) cooling the dried pepper to room temperature, and packaging.

Example 2

(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;

(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 12min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 4 hours;

(3) cooling the dried pepper to room temperature, and packaging.

Example 3

(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;

(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 6min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 3.5 hours;

(3) cooling the dried pepper to room temperature, and packaging.

Example 4

(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;

(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 18min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 3 h;

(3) cooling the dried pepper to room temperature, and packaging.

Example 5

(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;

(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 12min and the normal pressure time of 12min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 4.5 hours;

(3) cooling the dried pepper to room temperature, and packaging.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various changes and modifications without departing from the inventive concept of the present invention, and all of them are within the scope of the present invention.

Claims (6)

1. A hot pepper drying processing method is characterized in that

The method comprises the following steps: the method comprises the steps of fresh pepper obtaining, sorting, cleaning, slice pretreatment, drying, cooling and packaging.

2. The method for drying and processing hot pepper as claimed in claim 1, wherein:

the slice pretreatment step comprises the following steps: selecting fresh non-rotten chili, cleaning silt and impurities on the surface of the chili with clear water, removing fruit stems and chili seeds, and cutting the chili into single-layer chili slices with the size of 3.7 +/-0.5 multiplied by 1.0 +/-0.5 cm.

3. The method for drying and processing hot pepper as claimed in claim 1, wherein:

the drying step is as follows: drying the treated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 65-80 ℃, the absolute pressure of the vacuum degree of a drying chamber is 10-14kPa, and the drying time is 6-18 min: pulsing at a pulsation ratio of 3-12min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.

4. The method for drying and processing hot pepper as claimed in claim 1, wherein:

the slice pretreatment step comprises the following steps: selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stalks and pepper seeds, and cutting the peppers into single-layer pepper slices with the size of 4 x 1.2 cm.

5. The method for drying and processing hot pepper as claimed in claim 1, wherein:

the drying step is as follows: drying the sliced and pretreated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, and the ratio of the pressure in the drying chamber to the pressure in the vacuum degree of the drying chamber is 12 min: pulsing at a pulsation ratio of 3min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.

6. The method for drying and processing hot pepper as claimed in claim 1, wherein: the pepper variety is red pepper or other pigment pepper.