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Gradient Drying Method of White Pepper

A gradient drying and white pepper technology, applied in food drying, food science, etc., can solve the problems of not considering dehumidification and ultraviolet light irradiation, affecting the aroma and color of white pepper, easily mixed with dust, microorganisms, etc., to achieve good appearance quality, Avoid energy loss, the effect of high whiteness L value

Active Publication Date: 2022-05-27
海南海垦胡椒产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the natural drying process is completely dependent on the weather. Once the rainy weather occurs, the peppercorns cannot be dried, which seriously affects the aroma and color of white pepper.
In addition, during the natural drying process, it is easy to mix in dust, microorganisms and other sundries, which may easily lead to excessive impurities and microorganisms
Ordinary hot air drying does not consider dehumidification and ultraviolet light irradiation, and the resulting white peppercorns are black in color and poor in appearance quality

Method used

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  • Gradient Drying Method of White Pepper
  • Gradient Drying Method of White Pepper
  • Gradient Drying Method of White Pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for gradient drying of white pepper, comprising the following steps:

[0025] (1) Take the peeled wet peppercorns, wash and drain them, and spread them evenly in the closed-loop hot air drying device, with a thickness of 1 layer of peppercorns;

[0026] (2) In the closed-loop hot air drying device, ultraviolet lamps are set on the side walls and the top, and the intensity of the ultraviolet lamps is 4.8KJ / m2; the initial drying temperature is set to 45°C, the humidity is set to 15%, and dried for 2 hours, so that the Moisture content is reduced to below 30%;

[0027] (3) Set the drying temperature to 50°C, continue drying for 5 hours, and control the humidity in the closed-loop hot air drying device to decrease from 25% to 10% until the moisture content in the peppercorns is not higher than 13%.

[0028] In this embodiment, the humidity is set to 4 decreasing gradients, namely: 25%, 20%, 15% and 5%, and each humidity gradient is maintained for 1h, 1h, 1h, and ...

Embodiment 2

[0030] A method for gradient drying of white pepper, comprising the following steps:

[0031] (1) Take the peeled wet peppercorns, wash and drain them, and spread them evenly in the closed-loop hot air drying device, with a thickness of 2 layers of peppercorns;

[0032] (2) In the closed-loop hot air drying device, ultraviolet lamps are set on the side walls and the top, and the intensity of the ultraviolet lamps is 7.2KJ / m 2 ; The initial drying temperature is set to 48°C, the humidity is set to 25%, and dried for 3 hours to reduce the moisture content of the peppercorns to below 30%;

[0033] (3) Set the drying temperature to 55°C, continue drying for 4 hours, and control the humidity in the closed-loop hot air drying device to decrease from 25% to 10% until the water in the peppercorns is not higher than 13%.

[0034] In this embodiment, the humidity is set to 4 decreasing gradients, namely: 25%, 20%, 15% and 5%, and each humidity gradient is maintained for 1h, 1h, 1h, and...

Embodiment 3

[0036] A method for gradient drying of white pepper, comprising the following steps:

[0037] (1) Take the peeled wet peppercorns, wash and drain them, and spread them evenly in the closed-loop hot air drying device, with a thickness of 3 layers of peppercorns;

[0038] (2) In the closed-loop hot air drying device, ultraviolet lamps are set on the side walls and the top, and the intensity of the ultraviolet lamps is 7.2KJ / m 2 ; The initial drying temperature is set to 45°C, the humidity is set to 25%, and the drying is performed for 2.5h to reduce the moisture content of the peppercorns to below 30%;

[0039] (3) Set the drying temperature to 52°C, continue drying for 6 hours, and control the humidity in the closed-loop hot air drying device to decrease from 25% to 10% until the moisture content in the peppercorns is not higher than 13%.

[0040] In this embodiment, the humidity is set to 5 decreasing gradients, respectively: 25%, 20%, 15%, and 5%, and each humidity gradient ...

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Abstract

The invention relates to the field of pepper processing, in particular to a gradient drying method for white pepper, comprising the following steps: (1) taking peeled wet peppercorns, washing and draining, and laying them flat on a tray with holes in a closed-loop hot air drying device; (2) drying The device is equipped with ultraviolet light irradiation, the initial drying temperature is set at 45-48°C, the humidity is set at 15-25%, and the drying time is 2-3 hours to reduce the moisture content of the peppercorns to below 30%; (3) set the drying temperature at 50 -55°C, continue to dry for 5-7h, control the humidity in the drying device to gradually reduce from 25% to 10%, until the moisture content of peppercorns is not higher than 13%. The white pepper gradient drying method of the present invention, by controlling the drying temperature and humidity in different gradients, and increasing the ultraviolet light irradiation at the same time, it only takes 7-10 hours to dry the peeled wet pepper grains, which can greatly improve the drying efficiency and drying efficiency of white pepper. Whiteness, easy to operate, safe and hygienic, can be used in large-scale production and industrial applications.

Description

technical field [0001] The invention relates to the field of pepper processing, in particular to a method for gradient drying of white pepper. Background technique [0002] White pepper is obtained by removing the peel from the fresh pepper fruit and then drying the peppercorns. Commonly used methods for removing the peel of fresh pepper fruit include traditional water retting method, biological enzymatic method (eg patent CN 104509942 A), freeze peeling method (eg patent CN104397842A and CN107028201A), etc. There are many studies. There are few related research reports on drying the wet peppercorns after peeling, and the existing drying methods mainly include sun-drying and drying. The whiteness of white pepper obtained by sun drying is obviously higher than that of drying. However, the natural drying process is completely dependent on the weather. Once the rainy weather occurs, the peppercorns cannot be dried, which seriously affects the aroma and color of white pepper. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/14A23L5/20A23L5/10
CPCA23L27/14A23L5/20A23L5/10A23V2002/00A23V2300/10
Inventor 张容鹄陶锐冯建成张志坚邢福能邓浩刘维
Owner 海南海垦胡椒产业股份有限公司
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