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Method for decolorizing white pepper through microbial fermentation

A microbial fermentation and microbial technology, which is applied in the field of white pepper decolorization, can solve the problems of dull color, peculiar smell, blackening and other problems of white pepper, and achieve the effects of obvious aroma enhancement, fast decolorization, and dull color

Active Publication Date: 2018-10-12
YUNNAN AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a method for decolorizing white pepper by microbial fermentation. The present invention carries out fermentation decolorization, sodium hydroxide treatment, and hydrogen peroxide bleaching of white pepper to solve the problem of dull (blackening) color of white pepper. There are problems such as odor

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  • Method for decolorizing white pepper through microbial fermentation
  • Method for decolorizing white pepper through microbial fermentation
  • Method for decolorizing white pepper through microbial fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Experimental Materials

[0032] White pepper; China Microbial Culture Collection Center: CICC 20264 Lactobacillus plantarum, CICC 20022 Lactobacillus plantarum subspecies, CICC 41441 Rhizopus oryzae, CICC 41376 Aspergillus oryzae, CICC 20252 Mucor actinosa; Guangdong Microbial Culture Collection: ATCC 22959 Oligosporin enzyme.

[0033] Reagents and media

[0034] Food grade sodium hydroxide, Zhengzhou Futai Chemical Co., Ltd.; 30% analytically pure hydrogen peroxide, Tianjin Fengchuan Chemical Reagent Technology Co., Ltd.; Potato Dextrose Agar (PDA), Guangdong Huankai Microbial Technology Co., Ltd.; Cha's medium ( Sodium nitrate 3g, dipotassium hydrogen phosphate 1g, magnesium sulfate (MgSO4 7H2O) 0.5g, potassium chloride 0.5g, ferrous sulfate 0.01g, sucrose, 30g distilled water 1000mL, heated to dissolve, all reagents were of analytical grade, Sinopharm Chemicals Reagent Co., Ltd.); MRS broth and MRS medium were purchased from Solebo Biotechnology Co., Ltd.

[0035]...

Embodiment 2

[0056] Embodiment 2 microbial decolorization single factor experiment

[0057] The sensory scoring standard is carried out with reference to the implementation case 1;

[0058] Determination of protease activity: Weigh 5.00g of fermentation sample, add 20ml of sodium dihydrogen phosphate-citric acid buffer solution (pH 6.0; 0.02mol / L) into the mortar, which contains 5mmol / L 2-mercaptoethanol and 2.5mmol / L Disodium oxalate tetraacetate, ground into a homogenate under ice bath. Then centrifuge at 10,000r / min for 30min at 4°C, and the supernatant is tested for enzyme activity. With casein (20g / L) as the substrate, 1ml of the substrate solution and 1ml of the enzyme extract were incubated at 40°C for 10min, then incubated in a 90°C water bath for 5min to inactivate the enzyme, and then 2ml of trichloroacetic acid (0.4mol / L) solution at room temperature to precipitate unreacted protein for about 15 minutes. The control tube had the same reagents as above, but the trifluoroaceti...

Embodiment 3

[0078] Embodiment 3 alkali treatment single factor experiment

[0079]After the white pepper is fermented, the color is uniform, dark off-white, the spicy taste is more intense, and the outer skin is loose. It can be further treated with NaOH to remove the outer skin of the white pepper.

[0080] (1) NaOH treatment concentration

[0081] Accurately weigh 50g of fermented white pepper, wash off the medium with distilled water, add NaOH solutions of different concentrations (0.5%, 1%, 1.5%, 2%, 2.5%), bathe in 50°C for 5min, and dry at 50°C , for sensory evaluation.

[0082] (2) NaOH treatment temperature

[0083] Accurately weigh 50 g of fermented white pepper, wash the culture medium with distilled water, use a NaOH solution with a concentration of 1.5%, and treat it in a water bath (40°C, 50°C, 60°C, 70°C, 80°C) for 5 minutes, Dry at 50°C for sensory evaluation.

[0084] (3) NaOH treatment time

[0085] Accurately weigh 50 g of fermented white pepper, wash off the cultur...

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Abstract

The invention discloses a method for decolorizing white pepper through microbial fermentation. The method comprises a step of subjecting hulled white pepper to liquid fermentation decoloring via lactic acid bacteria and / or mould, wherein the lactic acid bacteria are one or more selected from the group consisting of Lactobacillus plantarum CICC20264, Lactobacillus plantarum subsp. CICC20022, Lactobacillus plantarum CICC20264 and Lactobacillus plantarum subsp. CICC20022; and the mold is one or more selected from the group consisting of Rhizopus oryzae CICC41441, Aspergillus oryzae CICC41376, Rhizopus oligosporus ATCC22959, Rhizopus oryzae CICC41441, Aspergillus oryzae CICC41376, Actinomucor elegans CICC20252 and Actinomucor elegans CICC20252. The method for decolorizing white pepper providedby the invention has good decolorization effect, fast decolorization and obvious fragrance improving effect after decolorization, and solves the problems of a dark color (blackening), odor and the like of white pepper.

Description

technical field [0001] The invention relates to the technical field of white pepper decolorization, in particular to a method for decolorizing white pepper by microbial fermentation. Background technique [0002] White pepper (Piper nigrum L.) is the dry and mature fruit of pepper, also known as Baichuan. It is an important tropical spice crop in the world and is widely used in medicine and food. Pepper is divided into white pepper and black pepper. The dark green fruit harvested and dried is called black pepper; At present, white pepper is mainly produced in India, Indonesia, Brazil and Malaysia, and it is also produced in Hainan, Guangdong, Guangxi, Yunnan and other provinces in my country. During the initial processing of fresh pepper, the water retting method is adopted, soaking for 7-15 days until the peel is fully rotten, and then rubbing and rinsing repeatedly to remove sundries such as peel and fruit stem, until it is fully washed, and then dried to obtain white pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/40A23L5/49A23L27/14A23L5/00A23L5/20
CPCA23L5/28A23L5/40A23L5/49A23L5/57A23L27/14A23V2002/00A23V2400/169A23V2200/15A23V2200/16A23V2250/152A23V2250/1614
Inventor 李赵生
Owner YUNNAN AGRICULTURAL UNIVERSITY
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