Dehulling method of fresh pepper fruit

A pepper fresh fruit, pepper technology, applied in the peeling of vegetables or fruits, food science, application, etc., can solve the problems of water consumption in the processing process, poor appearance, color and quality, and long processing cycle, so as to reduce sewage discharge , enhance market competitiveness, and promote the effect of industrial upgrading

Inactive Publication Date: 2010-05-12
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Peeling is the most important part of the white pepper processing process. At present, the traditional wet processing is the main method of processing white pepper. That is, fresh ripe pepper fruits are packed in bags and then soaked in "still water" or "running water" in a pool until the peels are fully rotten. It usually takes 7 to 15 days to complete, and the water needs to be changed. There are defects such as long processing cycle, large water consumption, high labor intensity, easy to produce odor, and dark product color, resulting in heavy odor, appearance and color of white pepper products. Poor quality, water consumption

Method used

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  • Dehulling method of fresh pepper fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Raw material selection

[0019] Select mature ears that conform to the "Technical Regulations for Pepper Cultivation" (NY-T 969-2006), that is, at least 2 to 4 ears that turn red or the whole ear turns yellow.

[0020] (2) Soaking in enzymolysis solution

[0021] a: Add pectinase to water, stir evenly, and make a pectinase hydrolyzate with a volume concentration of 3‰;

[0022] b: adjust the pH value of the pectin enzymatic hydrolysis solution to 5.5 with citric acid solution and sodium bicarbonate solution;

[0023] c: Soaking the ripe fruit ears in the prepared pectin enzymatic hydrolysis solution according to the weight ratio of fruit ears and pectin enzymatic hydrolysis solution of 1:2;

[0024] d: Soak at 30°C for 96 hours. During this period, adjust the pH of the pectin enzymatic hydrolysis solution with citric acid solution and sodium bicarbonate solution every 12 hours, keep the pH at 5.5, and stir the pectin enzymatic hydrolysis solution from time to time...

Embodiment 2

[0032] (1) Raw material selection

[0033] Select mature ears that conform to the "Technical Regulations for Pepper Cultivation" (NY-T 969-2006), that is, at least 2 to 4 ears that turn red or the whole ear turns yellow.

[0034] (2) Constant temperature soaking in enzymatic hydrolysis solution

[0035] a: Add pectinase to water, stir evenly, and make a pectinase hydrolyzate with a volume concentration of 1‰;

[0036] b: Soaking the mature fruit ears in the prepared pectin enzymatic hydrolysis solution according to the weight ratio of fruit ears and pectin enzymatic hydrolysis solution of 1:3;

[0037] c: heat up the pectin enzymatic hydrolysis solution to 40° C., soak at a constant temperature for 60 hours, during which time, stir the pectin enzymatic hydrolysis solution every 12 hours.

[0038] (3) Peeling and washing

[0039] After soaking, remove the peppercorns, remove the skin, stems and other sundries, and wash until clean.

[0040] (4) Bleaching

[0041] The washe...

Embodiment 3

[0045] (1) Raw material selection

[0046] Select mature ears that conform to the "Technical Regulations for Pepper Cultivation" (NY-T 969-2006), that is, at least 2 to 4 ears that turn red or the whole ear turns yellow.

[0047] (2) Constant temperature and pH soaking in enzymatic hydrolysis solution

[0048] a: Add pectinase to water, stir evenly, and make a pectinase hydrolyzate with a volume concentration of 5‰;

[0049] b: adjust the pH value of the pectin enzymatic hydrolysis solution to 6.0 with citric acid solution and sodium bicarbonate solution;

[0050] c: according to the weight ratio of fruit ears and pectin enzymatic hydrolysis solution being 1:1, soaking mature fruit ears below the liquid surface of the prepared pectin enzymatic hydrolysis solution;

[0051] d: Heat up the pectin enzymolysis solution to 40°C, soak at a constant temperature for 65 hours, during which time, adjust the pH of the pectin enzymolysis solution with citric acid solution and sodium bic...

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PUM

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Abstract

The invention discloses a dehulling method of fresh pepper fruit, which comprises the follow steps: (1) selecting fresh pepper fruit; (2) soaking: soaking the fresh pepper fruit spikes in pectinase liquid with the volume concentration of 1-5 per thousand till the peel is corrupted, wherein the weight ratio of the fresh pepper fruit spikes to the pectinase liquid is 1-2:2-3; and (3) dehulling and washing: fishing out the soaked pepper fruit, and removing the peels and pedicles, thus obtaining pepper corns. The whole process is simple, the treatment is easy, the period is short (about 3-4 days), and the high-quality white peppers can be processed in a short period, the difficulties of long process period, low efficiency and poor quality of the white pepper are solved, the production quality of the white pepper is improved, the water resource is saved, sewage discharge amount is decreased, the production cost is reduced, standardizing and large-scale production is realized, technical support is provided for China to build a safe, high-efficiency, energy-saving and environment protective processing technique system, the upgrade of pepper industry is promoted, and the market competitiveness of Chinese pepper products is further strengthened.

Description

technical field [0001] The invention relates to a method for peeling plant fruits, in particular to a method for peeling fresh pepper fruits. Background technique [0002] Pepper (Piper nigrum L.) is a perennial evergreen climbing vine belonging to the family Piperaceae. It is native to India and is an important spice crop in the world. It is widely used and has high economic value. The seeds of pepper contain ingredients such as volatile oil, piperine, crude fat, and crude protein, and are popular condiments; in the pharmaceutical industry, they can be used as stomachic agents, antipyretics, and bronchial mucosal stimulators to treat indigestion, cold, etc. Phlegm, cough, enteritis, bronchitis, cold and rheumatism, etc.; used as a preservative and natural food additive in the food industry. [0003] my country's pepper products are dominated by white pepper, whose production accounts for more than 90% of the total pepper output. Peeling is the most important part of the w...

Claims

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Application Information

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IPC IPC(8): A23N7/01
Inventor 邬华松杨建峰初众孙燕郑维全谭乐和鱼欢
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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