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A method for preparing white pepper by biological peeling of pepper fresh 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: 2019-11-08
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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  • A method for preparing white pepper by biological peeling of pepper fresh fruit
  • A method for preparing white pepper by biological peeling of pepper fresh fruit
  • A method for preparing white pepper by biological peeling of pepper fresh fruit

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Embodiment 1

[0040] The method for obtaining the Bacillus pumilus sp.XR-102 of the present invention is as follows: use the method of selective medium screening to obtain a strain that can be used as the main component in the pepper peel from rotten fresh pepper fruits through selective medium separation. The bacillus that grew well in the pepper peel solid medium was identified as Bacillus pumilus, and it was named Bacillus sp.XR-102. The obtained Bacillus pumilus sp.XR-102 is preserved as a strain, and the preservation date is September 2, 2016. The preservation unit is the China Center for Type Culture Collection (CCTCC), the preservation number is CCTCCNo.M 2016450, and the preservation address is Wuhan University.

[0041] The Bacillus pumilus sp. XR-102 obtained above was applied to the biological peeling of fresh pepper fruits, 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 peppe...

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 spray treatment for 90s, 120s, 150s; (2) hot water blanching treatment under the following conditions: 60°C, 15min, 70°C, 10min, 80°C, 5min; (3) Freezing treatment under the following conditions -5°C, 8h, -20°C, 4h; (4) Soaking in citric acid solution under the following conditions: pH 2.0 for 8 hours, pH 3.0 for 6 hours , pH 4.0 soak for 12h.

[0046] S2. Preparation of peeling bacteria solution: move the centrifuge tube containing Bacillus pumilus sp.XR-102 stored at -80°C to a water bath at 37°C for 10 minutes, then inoculate 1% of the inoculum into a tube containing 100mL of seed activation medium 250mL Erlenmeyer flask was activated, at a temperature of 37°C, maintaining a rotation speed of 150...

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 citric acid solution with pH 2 for 8 hours, collect the citric acid solution for recycling; use citric acid for the first time, add citric acid to adjust pH 2, and pretreat fresh pepper fruits After 10 hours, collect citric acid solution for recycling; citric acid is recycled for the second time, add citric acid to adjust pH 2, and after pretreatment of fresh pepper fruits for 10 hours, collect citric acid solution for recycling; citric acid is recycled for the third time , add citric acid to adjust the pH2, pretreat fresh peppercorns for 12 hours, and collect the pretreated peppercorns obtained four times.

[0058] S2. Preparation of peeling bacteria solution: move the centrifuge tube containing Bacillus pumilus sp.XR-102 stored at -80°C to a water bath at 37°C for ...

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Abstract

The invention discloses a method for preparing white pepper by biological peeling of fresh pepper fruits. The method uses a strain of Bacillus pumilus sp. XR‑102 to prepare a peeling bacterial liquid for biological peeling of fresh pepper fruits after pretreatment; It was deposited in China Center for Type Culture Collection (CCTCC) on September 2, 2010, and its deposit number is CCTCC No.M 2016450. The bulk density of white pepper obtained by the method of the present invention is not less than 650g / L, the content of volatile oil is higher than 6.5mL / 100g, the mass fraction of piperine is higher than 4.0%, the color and smell are pure, no further color protection treatment is required, and the product quality is far higher than that of the national Standard; and the white pepper preparation process does not require mechanical peeling to obtain a peeling rate of more than 90%, up to 100%, no broken fruit in white pepper, and the amount of black fruit is less than 2.5%. The biological peeling process of the present invention does not require aseptic operation, the production equipment and process control are simple, the cycle is short, the production efficiency is high, and it is easy to carry out industrial scale-up, 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] 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. A characteristic industry with a competitive advantage. 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 pr...

Claims

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Application Information

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Patent Type & Authority Patents(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
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