Natural drying color fixative and color protecting method for zanthoxylum schinifolium

Abstract

A green zanthoxylum natural drying color-protecting agent comprises the following components and mass percentages: 25% to 30% of ethanol, 0.4% to 0.5% of sodium citrate, 0.1% to 0.3% of sodium ascorbate, and the balance is water. The color protection method is as follows: spray or soak the fresh green pepper after harvesting with the color protection agent for 0.5-1min, drain and spread it with a thickness of 0.5cm-1.5cm. 45±5%) in the shade indoors or in the sun to dry, that is, the dried green peppercorns with a green color are obtained. The present invention can effectively maintain the original turquoise color of the green peppercorns, has a rich and pure aroma, and has simple preparation process, low cost, obvious effect and no side effects. Compared with the untreated control, the a value of the dried green peppercorns (green The color difference value (the index measured by the colorimeter) has a net increase of about -3.0 to -4.5, the drying time is shortened by more than 1 day, and the discoloration rate is 80% to 95%, which is especially suitable for the large-scale use of green pepper in the natural drying process.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a green pepper natural drying color-protecting agent and a color-protecting method thereof. Background technique [0002] Zanthoxylum bungeanum belongs to Rutaceae ( Rutaceae ) Zanthoxylum ( Zanthoxylum L. ) is a kind of spice plant, which is one of the traditional "eight condiments" in my country, mainly divided into red pepper ( Zanthoxylum Bungeanum Maxim ) and green pepper ( Zanthoxylum schinifolium Sieb. et Zucc ) of two types. Compared with red peppercorns, green peppercorns not only have a strong numbing taste, green color, but also a stronger aroma. According to statistics from the State Forestry Administration, in 2011, the planting area of ​​my country's green pepper was close to 2.7 million mu, and the output reached 120,000 tons, mainly distributed in Sichuan, Chongqing, Yunnan, Guizhou and other places. It accounts for about 40% of Zanth...

AI Technical Summary

Problems solved by technology

However, the season in these areas is mostly the rainy season, and the air humidity is high. Due to the weather, the fresh green peppercorns that have been picked can only be piled up indoors and cannot be dried in time, or the oil cells on the surface of the fresh green peppercorns are damaged due to picking. Even if they are dried immediately, The green pepper is also very easy to change color and fade, which eventually leads to black and brown of the dried green pepper. At present, the discoloration rate of the green pepper is generally about 40%, and even reaches more than 80% in severe cases. This seriously affects the quality and quality of the green pepper. market price

The market price of discolored green peppercorns is about 1 / 3 of that of normal green green peppercorns, which affects the enthusiasm of pepper farmers to plant green peppercorns and is not conducive to the development of the green peppercorn industry

At present, there is no research report on the drying and color protection of green Zanthoxylum bungeanum