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Drying method for dehydration peppercorn

A drying method and technology of green pepper, applied in the direction of dehydration preservation of fruits/vegetables, food processing, etc., can solve the problems of long time, affecting economic benefits in the field of green pepper processing, and high energy consumption, so as to reduce energy consumption and shorten drying Time, high-quality effects

Active Publication Date: 2013-04-24
海南兴科热带作物工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can preserve the color and luster and fragrance of green pepper to the greatest extent, it takes a long time and consumes a lot of energy in the whole drying process, which greatly affects the economic benefits in the field of green pepper processing.

Method used

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  • Drying method for dehydration peppercorn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the drying method of dehydrated green pepper of the present invention

[0018] Harvesting: The fresh fruit used for processing dehydrated green pepper should be picked 10-30 days before maturity. At this time, the harvested fruit is full, but the peel is still green, suitable for processing green pepper raw materials.

[0019] Cleaning: The harvested fresh green pepper fruits are washed with tap water to remove dead leaves, sediment and other impurities.

[0020] Bleaching and threshing: Cleaned green peppers are blanched with hot water at 80-100°C for 6-30 minutes until the color of the skin turns dark green, then taken out and quickly cooled with tap water; threshing in time to make the berries and stems of fresh peppers Separate, remove the fruit stem, and drain the water.

[0021] Vacuum microwave drying: put the drained green pepper into a plastic basket in time, the thickness should be uniform when placing the green pepper, the maximum thickness sho...

Embodiment 2

[0025] Embodiment 2: energy consumption, time comparison test

[0026] The drying method of the present invention (embodiment 1) and the drying method recorded in the patent in the application number 200810081871.5 are carried out in a comparison test of energy consumption and time, and the pretreatment in the early stage all adopts the pretreatment method in embodiment 1, and all pretreatment steps The two drying methods have the same source and environment of green pepper. Both drying methods stop when the water content of green pepper is less than 12%, and the water content of green pepper is the same. The specific results are shown in Table 1.

[0027] Table 1 Contrast results of energy consumption and time

[0028] drying method

[0029] The electricity fee is calculated according to 1.0 yuan / kWh, and the water fee is calculated according to 1.0 yuan / ton. It can be seen from the above table that the electricity consumption of the present invention is much lower...

Embodiment 3

[0030] Embodiment 3: Dehydrated green pepper quality detection

[0031] The dehydrated green pepper produced by the two drying methods in Example 2 was sent to Hainan Provincial Product Quality Supervision and Inspection Institute for testing, and the results are shown in Table 2.

[0032]

[0033] It can be seen from Table 2 that the dehydrated green pepper produced by the drying method of the present invention has little difference in quality from the dehydrated green pepper produced by the existing drying method, and still has a relatively high quality.

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Abstract

The invention relates to the field of pepper processing, and discloses a drying method for dehydration peppercorn. The drying method comprises the following steps: conducting first-step microwave vacuum drying on preprocessed peppercorn, wherein for the first-step microwave vacuum drying, the power is 9-11kW, and the time is 60-120min; then conducting the second-step microwave vacuum drying, wherein for the second-step microwave vacuum drying, the power is 6-7kW, and the time is 30-60min; after the vacuum drying, drying the peppercorn at the temperature being 55-65 DEG C until the water content of the peppercorn is smaller than 12%. In the invention, the drying method is combined with the microwave vacuum drying and a common hot air drying method so as to dry the peppercorn with proper power and proper time, so that the drying time is shortened, the energy consumption is reduced, and simultaneously, the higher quality of prepared hydration peppercorn can be guaranteed.

Description

technical field [0001] The invention relates to the field of pepper processing, in particular to a drying method for dehydrated green pepper. Background technique [0002] Pepper, native to the tropical rainforest of the Western Ghats in India, is a perennial evergreen vine of the family Piperaceae and is an important spice crop in the world. The seeds of pepper contain essential oil, piperine, crude fat, crude protein, starch and soluble Nitrogen and other ingredients are people's favorite condiments. In the medical industry, pepper can be used as a stomachic agent, antipyretic and bronchial mucosal stimulant, etc., and can treat indigestion, cold phlegm, cough, enteritis, bronchitis, cold and rheumatism. In addition, pepper is also used as a preservative in the food industry. [0003] At present, green pepper products have been developed abroad, mainly containing brine green pepper, vinegar soaked green pepper, dehydrated green pepper, freeze-dried green pepper, quick-fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02
CPCY02P60/853Y02P60/85
Inventor 王庆煌赵建平宗迎卢少芳初众朱红英刘红魏来
Owner 海南兴科热带作物工程技术有限公司