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Color protecting method applied to quick pepper decrustation conducted with biological enzyme method

A biological enzyme method and biological enzyme technology are applied in the field of color protection in the rapid peeling process of pepper biological enzyme method, and can solve the problems of affecting the appearance quality of white pepper, being difficult to meet market requirements, and prone to browning reactions. Oxidation, color brightening, accelerated decomposition effects

Active Publication Date: 2015-03-25
INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the peeling process, the pepper peel is continuously softened and removed, and various active substances in the peel are continuously released into the stirring liquid, and browning reactions are prone to occur in contact with oxygen, causing the stirring liquid to appear brown, and the peeled white peppercorns come into contact with After the brown stirring liquid, it is very easy to cause browning reaction, showing dark brown, poor color, difficult to meet the market requirements, seriously affecting the appearance quality of white pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for protecting color in the quick peeling process of pepper biological enzymatic method, comprising the following steps:

[0024] (1) At the beginning of peeling, add citric acid to the stirring liquid containing biological enzymes to adjust the pH of the peeling liquid to 2.2. The mass of citric acid added is 0.1%-0.3% of the total mass of pepper fresh fruit, and fresh pepper is immersed in the stirring liquid, and then stirring and peeling;

[0025] (2) After stirring and peeling for 25 minutes, add isovitamin C to maintain the color of the peeling solution to be green. The quality of isovitamin C is 0.05% of the total mass of fresh pepper fruits; after stirring and peeling for 50 minutes, add sodium metabisulfite to protect the color. The mass is 0.05% of the total mass of the stirring liquid;

[0026] (3) After the pepper is quickly peeled by the biological enzyme solution, wash the pepper, remove the skin residue, and soak the peeled pepper in water, add ...

Embodiment 2

[0028] A method for protecting color in the quick peeling process of pepper biological enzymatic method, comprising the following steps:

[0029] (1) At the beginning of peeling, add oxalic acid to the stirring liquid containing biological enzymes to adjust the pH of the peeling liquid to 3.0. The amount of oxalic acid added is 0.1-0.3% of the total mass of fresh pepper fruits. Take fresh pepper and immerse in the stirring liquid, and then stir peeling;

[0030] (2) After stirring and peeling for 20 minutes, add vitamin C to keep the stirring liquid green, and the quality of vitamin C is 0.05% of the total mass of pepper fresh fruit; after stirring and peeling for 55 minutes, add sodium metabisulfite to maintain the stirring liquid green, the mass of sodium pyrosulfite 0.1% of the total mass of pepper fresh fruit;

[0031] (3) After the pepper is quickly peeled by the biological enzyme solution, the pepper is washed to remove the skin dregs; the washed peeled pepper is soaked...

Embodiment 3

[0033] A method for protecting color in the quick peeling process of pepper biological enzymatic method, comprising the following steps:

[0034] (1) At the beginning of peeling, add phytic acid to the stirring liquid containing biological enzymes to adjust the pH value of the stirring liquid to 3.5. The mass of phytic acid added is 0.1-0.3% of the total mass of fresh pepper fruits. Immerse fresh peppers in the enzyme liquid, and then carry out stir peeling;

[0035] (2) After stirring and peeling for 35 minutes, add isovitamin C to keep the color of the stirring liquid green during the stirring process, and the quality of adding vitamin C is 0.1% of the mass of fresh pepper fruit; after stirring and peeling for 60 minutes, add sodium sulfite to protect the color, add The quality of sodium sulfite is 0.1% of the total mass of fresh pepper fruit;

[0036] (3) After the pepper is quickly peeled by stirring with the biological enzyme solution, the pepper is washed to remove the ...

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PUM

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Abstract

The invention relates to the field of pepper production and discloses a color protecting method applied to quick pepper decrustation conducted with the biological enzyme method. The pericarp of pepper is damaged after quick decrustation, polyphenolic compounds in the pericarp make full contact with oxygen for enzymatic reaction, then accumulation of the oxidative product quinone and further polymerization and oxidation occur, and browning reaction is caused to make white pepper corns dark. According to the color protecting method, antioxidants and color fixative are added in different stages of quick pepper decrustation conducted with the biological enzyme method, so that browning reaction during quick pepper decrustation is restrained, and then the natural color of white pepper corns is protected. Produced white pepper corns are bright white and uniform in color and have rich fragrance.

Description

technical field [0001] The invention relates to the field of pepper processing and production, in particular to a color-protecting method in the rapid peeling process of pepper by biological enzymatic method. Background technique [0002] The traditional primary processing technology of pepper generally adopts the water retting method. The pepper needs to be soaked for 10-15 days until the peel is fully rotten. Get white pepper. The whole peeling time needs 10-15 days, which takes a long time and has low production efficiency. Moreover, the traditional water retting method, the peeled white pepper has a peculiar smell, the surface is dull, not white enough, and the color is uneven, which affects the quality of pepper, affects the export price, and cannot meet the needs of modern large-scale production. [0003] Pepper rapid peeling is a method of quickly removing pepper peels by setting certain temperature, rotation speed and other conditions with the aid of biological enz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N7/01
Inventor 张容鹄窦志浩谢辉段宙位万祝宁何艾
Owner INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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