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Method for preparing white pepper through biological peeling of fresh pepper fruit

A technology of fresh pepper and white pepper, applied in the field of microorganisms, can solve the problems of unclear structure understanding of white pepper, immature peeling technology, etc., and achieve the effects of simple production equipment and process control, easy industrial scale-up, and broad application prospects

Active Publication Date: 2017-07-28
武汉纤然生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The use of microbial peeling technology is the most environmentally friendly, low-cost and high-quality biotechnology to obtain high-quality white pepper, but there are problems such as unclear understanding of the structure of white pepper, immature peeling technology for microbial technology application, etc.

Method used

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  • Method for preparing white pepper through biological peeling of fresh pepper fruit
  • Method for preparing white pepper through biological peeling of fresh pepper fruit
  • Method for preparing white pepper through biological peeling of fresh pepper fruit

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Embodiment 1

[0040] Bacillus pumilus according to the present invention Bacillus sp. The method of obtaining XR-102 is as follows: using the selective medium screening method, a strain that can grow well in the pepper peel solid medium with the pepper peel as the main component is obtained from the rotten fresh pepper fruit through the separation of the selective medium. Bacillus, identified as Bacillus pumilus and named Bacillus sp. .XR-102. Bacillus pumilus Bacillus sp. XR-102 was preserved as a strain. The preservation date is September 2, 2016. The preservation unit is China Center for Type Culture Collection (CCTCC), the preservation number is CCTCC No.M 2016450, and the preservation address is Wuhan University.

[0041] Bacillus pumilus obtained above Bacillussp .XR-102 is used in the biological peeling of pepper fresh fruit, and the specific method is shown in the following examples.

[0042] In addition, the fresh pepper fruits used in the following examples come from the p...

Embodiment 2

[0044] This embodiment provides a method for preparing white pepper by biological peeling of fresh pepper fruit, comprising the following steps:

[0045] S1. Fresh fruit pretreatment: The fresh pepper fruits are treated with the following four pretreatment methods: (1) water steam spraying treatment for 90 s, 120 s, 150 s; (2) hot water blanching treatment under the following conditions 60°C, 15 min, 70°C, 10min, 80°C, 5 min; (3) Freezing treatment at -5°C, 8 h, -20°C, 4 h under the following conditions; (4) Soaking treatment in citric acid solution under the following conditions, pH 2.0 Soak for 8 hours, pH 3.0 for 6 hours, pH 4.0 for 12 hours.

[0046] S2. Preparation of desquamation bacteria solution: store Bacillus pumilus at -80°C Bacillussp .The centrifuge tube of XR-102D was moved to a 37°C water bath for 10 minutes, and then inoculated into a 250 mL Erlenmeyer flask containing 100 mL seed activation medium at an inoculum volume of 1% for activation. At a temperature ...

Embodiment 3

[0056] This embodiment provides a method for preparing white pepper by biological peeling of fresh pepper fruit, comprising the following steps:

[0057] S1. Fresh fruit pretreatment: Soak fresh pepper fruits in a pH 2 citric acid solution for 8 h, collect the citric acid solution for recycling; citric acid is recycled for the first time, add citric acid to adjust pH 2, and pre-treat fresh pepper fruits. After 10 h of treatment, the citric acid solution was collected for recycling; the citric acid was recycled for the second time, and citric acid was added to adjust the pH 2. After pretreatment of fresh pepper fruits for 10 h, the citric acid solution was collected for recycling; In the second cycle, citric acid was added to adjust the pH to 2, and fresh pepper fruits were pretreated for 12 h, and the pretreated peppers obtained four times were collected respectively.

[0058] S2. Preparation of desquamation bacteria solution: store Bacillus pumilus at -80°C Bacillussp After...

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Abstract

The present invention discloses a method for preparing white pepper through biological peeling of fresh pepper fruit. According to the method, a strain of Bacillussp.XR-102 is used to prepare a peeling liquid for performing biological peeling on pre-treated fresh pepper fruit, is preserved in the China Center for Type Culture Collection (CCTCC) on September 2, 2016, and has the preservation number of CCTCC No. M 2016450. According to the present invention, the bulk density of the white pepper obtained through the method is not less than 650 g / L, the volatile oil content is higher than 6.5 mL / 100 g, the piperine mass fraction is more than 4.0%, the color and the odor are pure, the product does not require the further color protection treatment, and the quality of the product is much higher than the national standard; the peeling rate can achieve more than 90% and can be up to 100% without the mechanical peeling during the white pepper preparation process, the white pepper does not contain broken fruit, and the black fruit content is less than 2.5%; and the biological peeling process does not need the aseptic operation, the production equipment and the process are simply controlled, the cycle is short, the production efficiency is high, and the method is suitable for industrial amplification, and has good industrial application prospect.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and more specifically relates to a method for preparing white pepper by biological peeling of fresh pepper fruits. Background technique [0002] black pepper( Piper nigrum L. ) is an important tropical spice crop in the world. More than 90% of pepper in my country is produced in Hainan, among which the annual output of white pepper is more than 30,000 tons, ranking first in the world. The white pepper industry can create huge economic benefits. White pepper dried fruit can create an output value of 1.8 billion yuan based on 60,000 yuan / ton. [0003] At present, the main bottleneck problem that restricts the development of the white pepper industry is how to reduce the use of color-protecting agents and color-protecting procedures on the premise of ensuring the pure color of white pepper, improve the problem of impure taste of white pepper produced by the current technology, and avoid mech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23N7/00C12R1/07
CPCA23N7/00C12N1/205C12R2001/07
Inventor 余天意朱圆敏白云张非余龙江
Owner 武汉纤然生物科技有限公司