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A kind of fast peeling method of pepper

A peppery and fast technology, applied in the fields of vegetable or fruit peeling, food science, application, etc., can solve the problems of unfavorable factory production, low efficiency of softening peel, long time consumption, etc., to reduce the factors of browning and blackening , Good quality, easy to operate

Active Publication Date: 2016-09-28
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

But in the enzyme produced by the microorganisms added in the above-mentioned peeling method, what plays peeling effect is mainly a kind of enzyme of pectinase, and the softening peel efficiency is low, and the peeling time is long; It takes a long time, which is not conducive to the realization of large-scale and factory production

Method used

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  • A kind of fast peeling method of pepper
  • A kind of fast peeling method of pepper
  • A kind of fast peeling method of pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of quick peeling method of pepper, comprises the following steps:

[0025] (1) Fresh pepper pretreatment

[0026] Remove the stalks from fresh peppers, and blanch them in hot water at a temperature of 70°C for 7 minutes;

[0027] (2) Preparation of stirring liquid

[0028] After adding the compound enzyme liquid in the water, add oxalic acid to adjust the pH value to 2, and prepare a stirred liquid; the volume of the added compound enzyme liquid is 0.5% (v / w) of fresh pepper quality, and the added compound enzyme liquid is composed of pectin lyase liquid and plant hydrolytic enzyme liquid, its volume ratio is 1:1;

[0029] (3) stirring liquid stirring peeling

[0030] Immerse the fresh pepper that has been pretreated in step (1) into the prepared stirring solution, turn it into a blender and stir until the pepper peel is completely removed, keep the temperature at 30°C during the stirring and peeling process, stir and peel for 3 hours, and maintain the rotatio...

Embodiment 2

[0032] A quick pepper peeling method, comprising the following steps:

[0033] (1) Fresh pepper pretreatment

[0034] Remove the stalks from the fresh pepper, immerse in hot water at a temperature of 85°C and blanch for 5 minutes;

[0035] (2) Preparation of stirring liquid

[0036] After adding the compound enzyme liquid in the water, add phytic acid to adjust the pH value to 3, and prepare a stirred liquid; the volume of the added compound enzyme liquid is 1.5% (v / w) of fresh pepper mass, and the added compound enzyme liquid is cracked by pectin Composed of enzyme liquid and plant hydrolytic enzyme liquid, the volume ratio is 3:2;

[0037] (3) stirring liquid stirring peeling

[0038] Immerse the fresh pepper that has been pretreated in step (1) into the prepared stirring solution, turn it into a blender and stir until the pepper peel is completely removed, keep the temperature at 40°C during the stirring and peeling process, stir and peel for 4 hours, and maintain the ro...

Embodiment 3

[0040] A kind of quick peeling method of pepper, comprises the following steps:

[0041] (1) Fresh pepper pretreatment

[0042] Remove the stalks from the fresh peppers, immerse them in hot water at a temperature of 100°C for 3 minutes;

[0043] (2) Preparation of stirring liquid

[0044] After adding the compound enzyme liquid into the water, add acetic acid to adjust the pH value to 4, and prepare a stirred liquid; the volume of the added compound enzyme liquid is 2.0% (v / w) of the mass of fresh pepper, and the compound enzyme liquid is cracked by pectin Composed of enzyme liquid and plant hydrolytic enzyme liquid, the volume ratio is 5:3;

[0045] (3) stirring liquid stirring peeling

[0046] Immerse the fresh pepper that has been pretreated in step (1) into the prepared stirring solution, turn it into a blender and stir until the pepper peel is completely removed, keep the temperature at 50°C during the stirring and peeling process, stir and peel for 5 hours, and mainta...

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Abstract

The invention relates to the field of pepper processing and discloses a rapid peeling method of peppers. In a peeling process of the peppers, compound enzyme liquid is added into the pretreated peppers and the peppers are stirred and peeled, so that pepper peels can be softened in shorter time and the peels are removed; the pepper peeling time is shortened to 3-5 hours so that the peeling efficiency of the peppers is remarkably improved; obtained white peppers have white color and luster, uniform quality and no odor; the commodity quality is obviously improved. By the aid of the rapid peeling method of the peppers, the processing industrialization of the white peppers can be realized and the incoming of farmers is increased; a white pepper planting industry is stabilized; the method has an extremely great promotion effect on the good development of a whole pepper industrial chain.

Description

technical field [0001] The invention relates to the field of pepper processing, in particular to a quick pepper peeling method. Background technique [0002] The traditional primary processing technology of pepper generally adopts the water retting method, which needs to immerse the pepper in water until the peel is fully rotten, and then repeatedly rubs and rinses to remove sundries such as peel and fruit stem, until it is fully washed, and then dried to obtain white pepper. The whole peeling time needs 7-15d, 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, which affects the quality of pepper, affects the export price, and cannot adapt to modern large-scale production. [0003] Chinese invention patent CN102342567A discloses a method for peeling pepper. The pepper fruit to be peeled is mixed with a bacterial suspension or a spore s...

Claims

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Application Information

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