Quick peeling method of piper nigrum fruits through freezing

A pepper, fast technology, applied in the field of pepper freezing and rapid peeling, can solve the problems of pepper grain damage, damage seeds, affect the taste of pepper and the efficiency of peeling, achieve pure flavor and avoid waste

Active Publication Date: 2017-08-11
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of processing, blanching will destroy the aroma of pepper itself and reduce the taste of pepper; while ultrasonic damages the peel of pepper, it will also damage the seeds, which will easily cause damage to pepper seeds, resulting in the dissolution of biologically active components in pepper, affecting the taste of pepper. Taste and peeling efficiency; bio-enzyme-assisted mechanical peeling reduces the peeling time of pepper to within 3 hours, but the bio-enzyme needs suitable conditions to function, and the cost is expensive. The enzyme liquid used needs to be removed after peeling, and large-scale industrialization is limited. limit

Method used

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  • Quick peeling method of piper nigrum fruits through freezing
  • Quick peeling method of piper nigrum fruits through freezing
  • Quick peeling method of piper nigrum fruits through freezing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of pepper freezing quick peeling method is characterized in that, comprises the following steps:

[0027] (1) pre-cooling

[0028] Fresh peppers are washed after picking to remove sediment and pesticide residues, and remove peppercorns floating on the water surface; fresh peppers are pre-cooled at 0°C for 12 hours, and can be frozen when the center temperature of peppercorns drops to 0°C;

[0029] (2) Frozen

[0030] Put the pre-cooled fresh pepper into the freezer at a temperature below -20°C. When the center temperature of the fruit grains is below 0°C and there is a frozen sample, seal it in a sealed bag and store it in a freezer at a temperature of -18°C for later use;

[0031] (3) Peeling

[0032] Fresh peppers refrigerated for 10 hours are immersed in water, soaked for 3 hours, and the fruit stems are removed. They are divided into 3 grades according to the diameter: grade 1 for those less than 4.5mm, grade 2 for 4.5-5.5mm, grade 3 for those larger than 5...

Embodiment 2

[0034] A kind of pepper freezing quick peeling method is characterized in that, comprises the following steps:

[0035] (1) pre-cooling

[0036] Fresh peppers are washed after picking to remove sediment and pesticide residues, and remove peppercorns floating on the water surface; fresh peppers are pre-cooled at 5°C for 5 hours, and can be frozen when the temperature of the center of the peppercorns drops to 5°C;

[0037] (2) Frozen

[0038] Put the pre-cooled fresh pepper into the freezer at a temperature below -20°C. When the center temperature of the fruit grains is below 0°C and there is a frozen sample, seal it in a sealed bag and store it in a freezer at a temperature of -30°C for later use;

[0039] (3) Peeling

[0040] Fresh peppers refrigerated for 3 months are immersed in water, soaked for 24 hours, and the fruit stems are removed. They are divided into 3 grades according to the diameter: grade 1 for those less than 4.5mm, grade 2 for 4.5-5.5mm, grade 3 for those la...

Embodiment 3

[0042] A kind of pepper freezing quick peeling method is characterized in that, comprises the following steps:

[0043] (1) pre-cooling

[0044] Fresh peppers are washed after picking to remove sediment and pesticide residues, and remove peppercorns floating on the water surface; fresh peppers are pre-cooled at 2°C for 10 hours, and can be frozen when the temperature of the center of peppercorns drops to 3°C;

[0045] (2) Frozen

[0046] Put the pre-cooled fresh pepper into the freezer at a temperature below -20°C. When the center temperature of the fruit grains is below 0°C and there is a frozen sample, seal it in a sealed bag and store it in a freezer at a temperature of -20°C for later use;

[0047] (3) Peeling

[0048] Fresh peppers refrigerated for 12 months are soaked in water, soaked for 15 hours, and the fruit stems are removed. They are divided into 3 grades according to the diameter: grade 1 for those less than 4.5mm, grade 2 for 4.5-5.5mm, grade 3 for those larger...

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PUM

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Abstract

The invention relates to the field of green and safe processing and treating of foods, in particular to a quick peeling method of piper nigrum fruits through freezing. The quick peeling method comprises three steps of precooling, freezing and peeling. According to the peeling method, firstly fresh piper nigrum fruits are frozen, then the frozen piper nigrum fruits are stored, and the unfrozen piper nigrum fruits can be directly peeled through mechanical and electronic integration so that white piper nigrum fruits are prepared. The prepared white piper nigrum fruits are smooth in surfaces, mellow and full in granules, quietly-elegant in color, rich in fragrance and free from any peculiar smell, the fragrance of the white piper nigrum fruits is substantially elevated, the quality of the white piper nigrum fruits is excellent, and the quick peeling method is suitable for large-scale industrialized continuous production.

Description

technical field [0001] The invention relates to the field of green and safe food storage and processing, in particular to a quick peeling method for pepper freezing. Background technique [0002] Pepper fruit is divided into exocarp, pulp (mesocarp) and endocarp, which encloses the seed membrane and seeds. The peel is rich in pectin, cellulose, organic acids, saponins, flavonoids, coumarins, lactones, alkaloids and phenolic compounds. The pepper picking season is from June to July. Due to the high temperature during picking, various unstable compounds contained in the peel are prone to oxidation and browning. After being stored at room temperature for 3-5 days, the peel will turn black and soft, which seriously affects pepper processing. The color and appearance of the product. Therefore, it needs to be processed in time to maintain its natural fragrance and quality. There are generally two traditional pepper processing methods: one is to peel the skin to make white peppe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N7/00A23N15/02
CPCA23N7/00A23N15/02
Inventor 冯建成杨李益陶锐
Owner HAINAN UNIVERSITY
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