A process for the preparation of a pepper-enhanced black pepper

Abstract

The application discloses a preparation method of black pepper with rich pepper fragrance, and relates to the technical field of food processing. The preparation method comprises the following steps: pre-freezing, secondary freezing, drying treatment, soaking treatment, fermentation treatment and vacuum drying of mature red pepper in sequence to obtain black pepper with rich pepper fragrance. The application is different from the traditional sun drying method for preparing black pepper, and the prepared black pepper has rich fragrance, no peculiar smell, excellent quality, high temperature resistance, and volatile substances are not easy to volatilize during the cooking process.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a preparation method of black pepper with rich pepper flavor. BACKGROUND

[0002] Pepper (Piper nigrum L.) is also known as black river, white river, etc., and is originally from tropical rainforests. Under natural conditions, the height can reach 7-10 m, and under the condition of support cultivation, it is generally controlled at 2.5-3 m, with a crown width of 120-180 cm, in a cylindrical shape, with an economic life of generally 20-30 years. It prefers warm and humid environment, needs sufficient light, and has characteristics of cold resistance, heat resistance, drought resistance, poor wind resistance, and poor waterlogging resistance, etc. It has high requirements for the growing environment. In the past few decades, the pepper industry has made great progress. According to the statistics of FAO in 2021, 71.5% of the global pepper export volume is produced in Asia, followed by the United States, which accounts for only 17%. China is the largest exporter of pepper in Asia, and its pepper planting area and total output have long been ranked fifth in the world.

[0003] At present, the main pepper products at home and abroad are black pepper and white pepper, which account for more than 90% of the total output, and black pepper products dominate the international market. Since the introduction of pepper in China in 1947, white pepper, black pepper and other primary products have been the main products, and most pepper growers or enterprises process white pepper by traditional static water soaking and peeling method, and process black pepper by sun drying method. The sun drying process is easily affected by climate and other factors, which prolongs the drying period and reduces the product quality, and easily causes poor appearance color, heavy odor, poor quality, lack of market competitiveness, and low export price. Its export volume and export amount only account for 1.83% and 1.37% of the world, which seriously restricts the sustainable development of pepper planting and processing industry in China. The black pepper products in China are mainly dried by sun drying method, which generally needs 5-7 days to completely dry. The drying time is long, and the products are easily contaminated by microorganisms. If the drying is not complete, mildew is easy to grow, impurities are many, appearance is poor, and the products are difficult to meet the national health standard requirements. At the same time, the black pepper prepared by traditional sun drying method also has certain deficiencies in quality and flavor, which seriously affects the export of black pepper in China. SUMMARY

[0004] In view of the above defects of the prior art, the present application provides a preparation method of black pepper with rich pepper flavor to solve the problems in the background art.

[0005] In order to achieve the above purpose, the present application provides the following technical scheme:

[0006] A preparation method of black pepper with rich pepper flavor, comprising the following steps:

[0007] S1, pre-freezing: the cleaned pepper is placed in a freezing temperature of -5 to -15℃, and the freezing time is 5 to 10 hours, so that the water in the pepper is completely condensed into solid state;

[0008] S2, secondary freezing: the pepper treated in step S1 is placed in a cold trap temperature of -60 to -80℃, a vacuum degree of 20 to 50pa, and a freeze-drying time of 3 to 7 hours, until the water content of the pepper is 15 to 25wt%, and the frozen pepper is obtained;

[0009] S3, drying treatment: the frozen pepper is subjected to vacuum-normal pressure pulse drying until the water content of the pepper is 8 to 12wt%, and then subjected to hot air drying until the water content of the pepper is ≤5wt%, and the dried pepper is obtained;

[0010] S4, soaking treatment: the dried pepper is soaked in a soaking solution for 6 to 12 hours, and the soaking solution is replaced every 1 to 3 hours during the soaking process; the soaking solution comprises, by mass percentage, 3 to 6% of D-xylose, 10 to 15% of aspartic acid, 0.3 to 1.1% of sodium chloride, 1 to 3% of sodium caseinate, and the balance is water;

[0011] S5, fermentation treatment: the soaked dried pepper is taken out and drained, and is placed in a closed container for two times of fermentation until the dried pepper is black or black-brown;

[0012] S6, vacuum drying: the fermented dried pepper is subjected to vacuum drying, and the black pepper is obtained.

[0013] Preferably, the pepper in step S1 is mature red pepper.

[0014] Preferably, the water content of the pepper in step S2 is 20wt%.

[0015] Preferably, the vacuum-normal pressure pulse drying in step S3 is converted to normal pressure after 2 to 5 minutes after each vacuum drying, and is converted to vacuum after 2 to 5 minutes after each normal pressure drying.

[0016] Preferably, the temperature of the vacuum-normal pressure pulse drying in step S3 is 55 to 65℃, the pressure of the vacuum drying is 0.06 to 0.08MPa, the time of the vacuum drying is 15 to 20 minutes, and the temperature of the normal pressure drying is 7 to 12min.

[0017] Preferably, the temperature of the hot air drying in step S3 is 25 to 35℃, and the wind speed of the hot air drying is 1.8 to 2.4m / s.

[0018] Preferably, the mass ratio of the dried pepper to the soaking solution in step S4 is 1:(2 to 5).

[0019] Preferably, the soaking solution of step S4 comprises 5% D-xylose, 12% aspartic acid, 1.0% sodium chloride, 2% sodium caseinate, and the rest is water by mass percentage.

[0020] Preferably, the two fermentations of step S5 are divided into a first fermentation and a second fermentation; the first fermentation has a temperature of 30-35℃, a relative humidity of 60-70%, and a fermentation time of 24-30h; the second fermentation has a temperature of 65-75℃, a relative humidity of 65-70%, and a fermentation time of 5-15h.

[0021] Preferably, the vacuum drying temperature of step S6 is 30-40℃, and the vacuum drying time is 3-6h.

[0022] Compared with the prior art, the present application has the following beneficial effects:

[0023] (1) After the mature red pepper is pre-frozen and twice frozen, the internal water is not converted into liquid state, but directly into gaseous water / steam, which is vacuum pumped and discharged. In this sublimation process of water, the water continuously flows out from the cell walls of the pepper skin in gaseous form until the drying is completed. This process allows the volatile components of the frozen pepper to be substantially retained.

[0024] (2) The vacuum-normal pressure pulse drying further reduces the water content of the pepper, makes the internal reticular wrinkle structure of the pepper tissue more compact, avoids the oxidation of the pepper in the vacuum environment, improves the color of the pepper, and avoids the decomposition of effective components by selecting a suitable drying temperature.

[0025] (3) Through the soaking and fermentation treatment, the biological active components in the pepper, including piperine, volatile oil, phenolic compounds, flavonoids, and volatile substances, can be activated, so that more β-pinene, limonene, β-caryophyllene, and other components are produced in the processing process. At the same time, the nutritional components and flavor substances in the pepper can be firmly locked inside the pepper. The pepper prepared by the present application is resistant to high-temperature boiling, and the volatile substances are not easily volatilized during the boiling process. DETAILED DESCRIPTION

[0026] The technical solutions of the present application will be further described in detail below in combination with specific embodiments.

[0027] Example 1

[0028] A method for preparing black pepper with rich pepper aroma, comprising the following steps:

[0029] S1, pre-freezing: placing washed mature red peppers in a freezing temperature of-5℃ for 5h to make the water contained in the peppers completely freeze into solid state;

[0030] S2, secondary freezing: placing the peppers treated in step S1 in a cold trap temperature of-60℃ and a vacuum degree of 20pa for 3h of freeze-drying time until the water content of the peppers is 15wt%, thereby obtaining frozen peppers;

[0031] S3, drying treatment: vacuum-normal pressure pulse drying the frozen peppers until the water content of the peppers is 8-12wt%, and then hot air drying the peppers at a temperature of 25℃ and a wind speed of 1.8m / s until the water content of the peppers is 1wt%, thereby obtaining dried peppers; wherein the vacuum-normal pressure pulse drying is converted from vacuum drying to normal pressure drying every 2min, and from normal pressure drying to vacuum drying every 2min; the temperature of the vacuum-normal pressure pulse drying is 55℃, the pressure of the vacuum drying is 0.06MPa, the time of the vacuum drying is 15min, and the temperature of the normal pressure drying is 7min;

[0032] S4, soaking treatment: soaking the dried peppers in 2 times the mass of a soaking liquid for 6-12h, and replacing the soaking liquid every 1-3h during the soaking process; the soaking liquid comprises 3wt% of D-xylose, 10wt% of aspartic acid, 0.3wt% of sodium chloride, 1wt% of sodium caseinate, and the balance is water;

[0033] S5, fermentation treatment: taking out and draining the soaked dried peppers, and placing them in a closed container for twice fermentation until the dried peppers are black or black-brown; the twice fermentation comprises first fermentation and second fermentation; the first fermentation is carried out at a temperature of 30℃ and a relative humidity of 60% for 24h; the second fermentation is carried out at a temperature of 65℃ and a relative humidity of 65% for 5h.

[0034] S6, vacuum drying: vacuum drying the fermented dried peppers, thereby obtaining black peppers; wherein the temperature of the vacuum drying is 30℃, and the time of the vacuum drying is 3h.

[0035] Example 2

[0036] A method for preparing black pepper with rich pepper aroma, comprising the following steps:

[0037] S1, pre-freezing: placing washed mature red peppers in a freezing temperature of-15℃ for 10h to make the water contained in the peppers completely freeze into solid state;

[0038] S2, secondary freezing: the pepper treated by step S1 is placed in a cold trap with a temperature of -80℃, a vacuum degree of 50pa, and a freezing drying time of 7h until the moisture content of the pepper is 25wt%, thereby obtaining frozen pepper;

[0039] S3, drying treatment: the frozen pepper is subjected to vacuum-atmospheric pressure pulse drying until the moisture content of the pepper is 12wt%, and then subjected to hot air drying at a temperature of 35℃ and a wind speed of 2.4m / s until the moisture content of the pepper is 5wt%, thereby obtaining dried pepper; wherein the vacuum-atmospheric pressure pulse drying is converted from vacuum drying to atmospheric pressure drying every 5min, and from atmospheric pressure drying to vacuum drying every 5min; the temperature of the vacuum-atmospheric pressure pulse drying is 65℃, the pressure of the vacuum drying is 0.08MPa, the time of the vacuum drying is 20min, and the temperature of the atmospheric pressure drying is 12min.

[0040] S4, soaking treatment: the dried pepper is soaked in 5 times the mass of soaking liquid for 12h, and the soaking liquid is replaced every 3h during the soaking process; the soaking liquid comprises 6wt% of D-xylose, 15wt% of aspartic acid, 1.1wt% of sodium chloride, 3wt% of sodium caseinate, and the balance is water;

[0041] S5, fermentation treatment: the soaked dried pepper is taken out and drained, and is placed in a closed container for two times of fermentation until the dried pepper is black or black brown; the two times of fermentation are first fermentation and second fermentation; the temperature of the first fermentation is 35℃, the relative humidity is 70%, and the fermentation time is 30h; the temperature of the second fermentation is 75℃, the relative humidity is 70%, and the fermentation time is 15h.

[0042] S6, vacuum drying: the fermented dried pepper is subjected to vacuum drying, thereby obtaining black pepper; wherein the temperature of the vacuum drying is 30-40℃, and the time of the vacuum drying is 3-6h.

[0043] Example 3

[0044] A method for preparing black pepper with rich pepper aroma, comprising the following steps:

[0045] S1, pre-freezing: clean mature red pepper is placed in a freezing temperature of -10℃ for 8h to make the water contained in the pepper completely condense into solid state;

[0046] S2, secondary freezing: the pepper treated by step S1 is placed in a cold trap with a temperature of -70℃, a vacuum degree of 30pa, and a freezing drying time of 5h until the moisture content of the pepper is 20wt%, thereby obtaining frozen pepper;

[0047] S3, drying treatment: vacuum-atmospheric pulse drying the frozen pepper to a pepper moisture content of 10wt%, and then hot air drying at a temperature of 30℃ and a wind speed of 2.0m / s to a pepper moisture content of 2wt% to obtain dry pepper; wherein the vacuum-atmospheric pulse drying is to change from vacuum drying to atmospheric pressure after 3min, and to change from atmospheric pressure drying to vacuum after 3min; the vacuum-atmospheric pulse drying has a temperature of 60℃, a vacuum drying pressure of 0.07MPa, a vacuum drying time of 18min, and an atmospheric pressure drying temperature of 10min.

[0048] S4, soaking treatment: soaking the dry pepper in 4 times the mass of a soaking solution for 10h, and replacing the soaking solution every 1-3h during the soaking process; the soaking solution comprises 5% D-xylose, 12% aspartic acid, 1.0% sodium chloride, 2% sodium caseinate, and the balance being water;

[0049] S5, fermentation treatment: taking out and draining the soaked dry pepper, and placing it in a closed container to perform two fermentations until the dry pepper is black or black-brown; the two fermentations are first fermentation and second fermentation; the first fermentation has a temperature of 32℃, a relative humidity of 65%, and a fermentation time of 25h; the second fermentation has a temperature of 70℃, a relative humidity of 68%, and a fermentation time of 10h;

[0050] S6, vacuum drying: vacuum drying the fermented dry pepper to obtain black pepper; the vacuum drying has a temperature of 35℃ and a time of 5h.

[0051] Comparative Example 1

[0052] The difference between this comparative example and Example 3 is that there are no S1 pre-freezing and S2 secondary freezing steps, and the other components and steps are unchanged.

[0053] A method for preparing black pepper with rich pepper aroma, comprising the following steps:

[0054] S1, drying treatment: vacuum-atmospheric pulse drying clean and washed mature red pepper to a pepper moisture content of 10wt%, and then hot air drying at a temperature of 30℃ and a wind speed of 2.0m / s to a pepper moisture content of 2wt% to obtain dry pepper; wherein the vacuum-atmospheric pulse drying is to change from vacuum drying to atmospheric pressure after 3min, and to change from atmospheric pressure drying to vacuum after 3min; the vacuum-atmospheric pulse drying has a temperature of 60℃, a vacuum drying pressure of 0.07MPa, a vacuum drying time of 18min, and an atmospheric pressure drying temperature of 10min.

[0055] S2, soaking treatment: the dry pepper is soaked in 4 times of the mass of the soaking solution for 10 h, and the soaking solution is replaced every 1-3 h during the soaking process; the soaking solution comprises 5% of D-xylose, 12% of aspartic acid, 1.0% of sodium chloride, 2% of sodium caseinate, and the balance is water;

[0056] S3, fermentation treatment: the soaked dry pepper is taken out and drained, and is placed in a closed container for two times of fermentation until the dry pepper is black or black brown; the two times of fermentation are divided into first fermentation and second fermentation; the first fermentation is performed at a temperature of 32℃ and a relative humidity of 65% for 25 h; the second fermentation is performed at a temperature of 70℃ and a relative humidity of 68% for 10 h;

[0057] S4, vacuum drying: the fermented dry pepper is subjected to vacuum drying to obtain the black pepper, wherein the vacuum drying temperature is 35℃, and the vacuum drying time is 5 h.

[0058] Comparative Example 2

[0059] The difference between the present comparative example and Example 3 is that the S3 drying treatment is performed first, and then the S1 pre-freezing and S2 secondary freezing steps are performed, and the other components and steps are unchanged.

[0060] A preparation method of black pepper with rich pepper aroma, comprising the following steps:

[0061] S1, drying treatment: clean mature red peppers are subjected to vacuum-atmospheric pressure pulsating drying until the water content of the peppers is 10 wt%, and then are subjected to hot air drying at a temperature of 30℃ and a wind speed of 2.0 m / s until the water content of the peppers is 2 wt% to obtain dry peppers; wherein the vacuum-atmospheric pressure pulsating drying is changed from vacuum drying to atmospheric pressure drying every 3 min, and is changed from atmospheric pressure drying to vacuum drying every 3 min; the temperature of the vacuum-atmospheric pressure pulsating drying is 60℃, the pressure of the vacuum drying is 0.07 MPa, the time of the vacuum drying is 18 min, and the temperature of the atmospheric pressure drying is 10 min.

[0062] S2, pre-freezing: the dry peppers are placed in a freezing temperature of-10℃ for 8 h to make all the water in the peppers condense into solid state;

[0063] S3, secondary freezing: the peppers treated in step S1 are placed in a cold trap temperature of-70℃ and a vacuum degree of 30 pa for 5 h of freeze-drying time until the water content of the peppers is 20 wt% to obtain frozen peppers;

[0064] S4, soaking treatment: the frozen pepper is soaked in 4 times of the mass of the soaking solution for 10 h, and the soaking solution is replaced every 1-3 h during the soaking process; the soaking solution comprises 5% of D-xylose, 12% of aspartic acid, 1.0% of sodium chloride, 2% of sodium caseinate, and the balance is water;

[0065] S5, fermentation treatment: the soaked frozen pepper is taken out and drained, and is placed in a closed container for two times of fermentation until the dried pepper is black or black brown; the two times of fermentation are divided into first fermentation and second fermentation; the first fermentation is performed at a temperature of 32℃ and a relative humidity of 65% for 25 h; the second fermentation is performed at a temperature of 70℃ and a relative humidity of 68% for 10 h;

[0066] S6, vacuum drying: the fermented frozen pepper is subjected to vacuum drying to obtain the black pepper, wherein the vacuum drying temperature is 35℃, and the vacuum drying time is 5 h.

[0067] Comparative Example 3

[0068] The difference between the present comparative example and Example 3 is that there is no soaking treatment, and the other components and steps are unchanged.

[0069] A preparation method of black pepper with rich pepper aroma, comprising the following steps:

[0070] S1, pre-freezing: clean mature red pepper is placed in a freezing temperature of -10℃ for 8 h to make the water contained in the pepper completely condense into solid state;

[0071] S2, secondary freezing: the pepper treated in step S1 is placed in a cold trap temperature of -70℃ and a vacuum degree of 30 pa for 5 h of freezing drying time until the water content of the pepper is 20 wt%, to obtain frozen pepper;

[0072] S3, drying treatment: the frozen pepper is subjected to vacuum-normal pressure pulsating drying until the water content of the pepper is 10 wt%, and then is subjected to hot air drying at a temperature of 30℃ and a wind speed of 2.0 m / s until the water content of the pepper is 2 wt%, to obtain dried pepper; wherein the vacuum-normal pressure pulsating drying is changed from vacuum drying to normal pressure for 3 min after each vacuum drying, and is changed from normal pressure drying to vacuum for 3 min after each normal pressure drying; the temperature of the vacuum-normal pressure pulsating drying is 60℃, the pressure of the vacuum drying is 0.07 MPa, the time of the vacuum drying is 18 min, and the temperature of the normal pressure drying is 10 min.

[0073] S4, fermentation treatment: the dried pepper treated in step S3 is placed in a closed container for twice fermentation until the dried pepper presents black or black brown; the twice fermentation is divided into first fermentation and second fermentation; the first fermentation is carried out at 32℃ and 65% relative humidity for 25h; the second fermentation is carried out at 70℃ and 68% relative humidity for 10h;

[0074] S5, vacuum drying: the dried pepper treated in step S4 is vacuum dried to obtain black pepper; the vacuum drying is carried out at 35℃ for 5h.

[0075] Comparative Example 4

[0076] The difference between the present comparative example and Example 3 is that D-xylose in the soaking solution is replaced by glucose, and the other components and steps are the same.

[0077] A method for preparing black pepper with rich pepper flavor, comprising the following steps:

[0078] S1, pre-freezing: the washed mature red pepper is placed in a freezing temperature of -10℃ for 8h to make the water contained in the pepper completely condense into solid state;

[0079] S2, secondary freezing: the pepper treated in step S1 is placed in a cold trap temperature of -70℃ and a vacuum degree of 30pa for 5h to obtain frozen pepper with a water content of 20wt%;

[0080] S3, drying treatment: the frozen pepper is vacuum-constant pressure pulse dried until the water content of the pepper is 10wt%, and then hot air dried at a temperature of 30℃ and a wind speed of 2.0m / s until the water content of the pepper is 2wt% to obtain dried pepper; wherein the vacuum-constant pressure pulse drying is changed from vacuum drying to constant pressure drying every 3min, and from constant pressure drying to vacuum drying every 3min; the temperature of the vacuum-constant pressure pulse drying is 60℃, the pressure of the vacuum drying is 0.07MPa, the time of the vacuum drying is 18min, and the temperature of the constant pressure drying is 10min.

[0081] S4, soaking treatment: the dried pepper is soaked in 4 times of mass of soaking solution for 10h, and the soaking solution is replaced every 1-3h during the soaking; the soaking solution comprises 5% of glucose, 12% of aspartic acid, 1.0% of sodium chloride, 2% of sodium caseinate, and the balance is water;

[0082] S5, fermentation treatment: the soaked dry pepper is taken out and drained, and is placed in a closed container for two times of fermentation until the dry pepper is black or black brown; the two times of fermentation are divided into a first fermentation and a second fermentation; the first fermentation is at a temperature of 32°C and a relative humidity of 65% for 25h; the second fermentation is at a temperature of 70°C and a relative humidity of 68% for 10h;

[0083] S6, vacuum drying: the fermented dry pepper is vacuum dried to obtain the black pepper; the vacuum drying temperature is 35°C, and the vacuum drying time is 5h.

[0084] Comparative Example 5

[0085] The difference between the present comparative example and Example 3 is that there is no fermentation treatment, and the other components and steps are the same.

[0086] A method for preparing black pepper with rich pepper aroma, comprising the following steps:

[0087] S1, pre-freezing: the washed mature red pepper is placed in a freezing temperature of -10°C for 8h to make the water contained in the pepper completely condense into solid state;

[0088] S2, secondary freezing: the pepper treated in step S1 is placed in a cold trap temperature of -70°C and a vacuum degree of 30pa for 5h until the water content of the pepper is 20wt% to obtain the frozen pepper;

[0089] S3, drying treatment: the frozen pepper is vacuum-ordinary pressure pulse dried until the water content of the pepper is 10wt%, and then is hot air dried at a temperature of 30°C and a wind speed of 2.0m / s until the water content of the pepper is 2wt% to obtain the dry pepper; wherein the vacuum-ordinary pressure pulse drying is changed from vacuum drying to ordinary pressure drying every 3min, and is changed from ordinary pressure drying to vacuum drying every 3min; the temperature of the vacuum-ordinary pressure pulse drying is 60°C, the pressure of the vacuum drying is 0.07MPa, the time of the vacuum drying is 18min, and the temperature of the ordinary pressure drying is 10min.

[0090] S4, soaking treatment: the dry pepper is soaked in 4 times of the mass of the soaking liquid for 10h, and the soaking liquid is replaced every 1-3h during the soaking process; the soaking liquid comprises 5% of D-xylose, 12% of aspartic acid, 1.0% of sodium chloride, 2% of sodium caseinate, and the balance is water;

[0091] S5, vacuum drying: the soaked dry pepper is taken out and drained, and is vacuum dried to obtain the black pepper; the vacuum drying temperature is 35°C, and the vacuum drying time is 5h.

[0092] Comparative Example 6

[0093] The difference between the present comparative example and Example 3 is that no segmental fermentation treatment is performed, and the rest of the ingredients and steps remain unchanged.

[0094] A preparation method of black pepper with rich pepper aroma, comprising the following steps:

[0095] S1, pre-freezing: placing the cleaned mature red pepper into a freezing temperature of -10℃ for 8h to make the water contained in the pepper completely condense into solid state;

[0096] S2, secondary freezing: placing the pepper treated in step S1 into a cold trap temperature of -70℃, a vacuum degree of 30pa, and a freeze-drying time of 5h until the water content of the pepper is 20wt%, to obtain the frozen pepper;

[0097] S3, drying treatment: performing vacuum-normal pressure pulse drying on the frozen pepper until the water content of the pepper is 10wt%, and then performing hot air drying at a temperature of 30℃ and a wind speed of 2.0m / s until the water content of the pepper is 2wt%, to obtain the dried pepper; wherein the vacuum-normal pressure pulse drying is changed from vacuum drying to normal pressure drying every 3min, and from normal pressure drying to vacuum drying every 3min; the temperature of the vacuum-normal pressure pulse drying is 60℃, the pressure of the vacuum drying is 0.07MPa, the time of the vacuum drying is 18min, and the temperature of the normal pressure drying is 10min.

[0098] S4, soaking treatment: placing the dried pepper into 4 times of mass of soaking liquid for 10h, and replacing the soaking liquid every 1-3h during the soaking process; the soaking liquid comprises 5% of D-xylose, 12% of aspartic acid, 1.0% of sodium chloride, 2% of sodium caseinate, and the rest is water in percentage by mass;

[0099] S5, fermentation treatment: taking out and draining the soaked dried pepper, and placing it into a closed container for fermentation until the dried pepper presents black or black brown color; wherein the fermentation temperature is 32℃, the relative humidity is 65%, and the fermentation time is 35h;

[0100] S6, vacuum drying: performing vacuum drying on the fermented dried pepper, to obtain the black pepper; wherein the vacuum drying temperature is 35℃, and the vacuum drying time is 5h.

[0101] Comparative Example 7

[0102] The difference between the present comparative example and Example 3 is that no soaking treatment is performed, and the fermentation treatment means is replaced, and the rest of the ingredients and steps remain unchanged.

[0103] A preparation method of black pepper with rich pepper aroma, comprising the following steps:

[0104] S1, pre-freezing: the washed mature red pepper is placed in a freezing temperature of -10°C for 8h to make the water in the pepper freeze into solid;

[0105] S2, secondary freezing: the pepper treated in step S1 is placed in a cold trap temperature of -70°C, a vacuum degree of 30pa, and a freeze-drying time of 5h until the water content of the pepper is 20wt%, to obtain the frozen pepper;

[0106] S3, drying treatment: the frozen pepper is subjected to vacuum-normal pressure pulse drying until the water content of the pepper is 10wt%, and then subjected to hot air drying at a temperature of 30°C and a wind speed of 2.0m / s until the water content of the pepper is 2wt%, to obtain the dried pepper; wherein the vacuum-normal pressure pulse drying is changed from vacuum drying to normal pressure for 3min after each vacuum drying, and changed from normal pressure drying to vacuum for 3min after each normal pressure drying; the temperature of the vacuum-normal pressure pulse drying is 60°C, the pressure of the vacuum drying is 0.07MPa, the time of the vacuum drying is 18min, and the temperature of the normal pressure drying is 10min.

[0107] S4, the dried pepper is placed in a sealed condition at 25±3°C for 12-36h for fermentation;

[0108] S5, vacuum drying: the dried pepper obtained in step S4 after fermentation is subjected to vacuum drying, to obtain the black pepper; wherein the temperature of the vacuum drying is 35°C, and the time of the vacuum drying is 5h.

[0109] Comparative Example 8

[0110] The difference between this comparative example and Example 3 is that the conventional direct sunning method is used.

[0111] The harvested mature red pepper is placed on a straw mat for sunning for 4-6 days, to obtain the black pepper.

[0112] Test Example 1: Quality detection of black pepper

[0113] 1.1 Test materials and methods: the black pepper obtained in Examples 1-3 and Comparative Examples 1-8 is detected by using the conventional existing technology.

[0114] Among them, the taste grade is: strong > intense > obvious

[0115] 1.2 Test results

[0116] As shown in Table 1:

[0117] Table 1: Quality detection of black pepper

[0118]

[0119]

[0120] From Table 1, it can be seen that the black pepper prepared in Example 3 has the best quality, and is obviously superior to Comparative Examples 1-8 in terms of piperine and volatile oil, and is particularly obviously superior to Comparative Example 8, which indicates that the method of the present application is obviously superior to the traditional processing method of black pepper. Comparison of Example 3 with Comparative Examples 1-2 shows that if the black pepper is not subjected to freezing treatment before processing, the surface of the pepper is easily damaged, which not only affects the appearance index, but also easily causes volatilization of active components such as volatile oil; comparison of Example 3 with Comparative Example 4 shows that the selection of the soaking liquid composition greatly affects the quality of the finished black pepper; comparison of Example 3 with Comparative Examples 3 and 7 shows that the soaking process is particularly important for the preparation of black pepper, and the Maillard reaction between the soaking liquid and the black pepper can greatly retain active substances and reduce the pollution of foreign bacteria to the black pepper; comparison of Example 3 with Comparative Examples 5 and 6 shows that the addition of a fermentation process is also very important, and the selection of appropriate temperature, humidity and fermentation time affects the taste of the finished pepper.

[0121] Flavor substance content of Test Example 2

[0122] 2.1 Test materials and methods: The change in flavor substance content of the black pepper prepared in Example 3 and Comparative Examples 1-8 before and after being boiled in water for 3h was detected using conventional prior art.

[0123] 2.2 Test results

[0124] Before boiling, the test results are shown in Table 2; after boiling for 3h, the test results are shown in Table 3:

[0125] Volatile rate = (flavor substance content before boiling - flavor substance content after boiling) / flavor substance content before boiling x 100%;

[0126] Table 2: Flavor substance content (before boiling)

[0127]

[0128] Table 3: Flavor substance content (boiled for 3h)

[0129]

[0130]

[0131] From the above table, it can be seen that the flavor substance content of the black pepper obtained by the technical scheme of the present application is improved, 3-carene has strong pine wood-like aroma, limonene has a lemon-like aroma, β-pinene presents a freshly harvested grassy flavor, pine wood aroma, β-caryophyllene has a spicy, woody, citrus, camphor aroma, which gives the black pepper a taste that is different from other spices. At the same time, the black pepper obtained by the present application can withstand high-temperature boiling, can fully develop the spiciness and aroma of the black pepper, reduce the volatile spicy flavor of the black pepper, and provide more possibilities for the application of the black pepper.

[0132] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing a black pepper with a rich peppery aroma, characterized in that, Includes the following steps: S1. Pre-freezing: Place the cleaned peppers in a freezing temperature of -5~-15℃ for 5~10 hours to freeze them until all the water in the peppers is frozen into a solid. S2. Secondary freezing: The pepper processed in step S1 is placed in a cold trap at a temperature of -60~-80℃ and a vacuum of 20~50pa for 3~7h until the moisture content of the pepper is 15~25wt%, thus obtaining frozen pepper. S3. Drying process: The frozen pepper is vacuum-atmospheric pressure pulsed dry until the pepper moisture content is 8~12wt%, and then hot air dried until the pepper moisture content is ≤5wt%, thus obtaining dried pepper; The vacuum-atmospheric pressure pulsating drying process involves switching to atmospheric pressure for 2-5 minutes after each vacuum drying cycle, and switching to vacuum for 2-5 minutes after each atmospheric pressure drying cycle. S4. Soaking treatment: Soak the dried peppercorns in the soaking solution for 6-12 hours, changing the soaking solution every 1-3 hours during the soaking process; the soaking solution, by mass percentage, includes 3-6% D-xylose, 10-15% aspartic acid, 0.3-1.1% sodium chloride, 1-3% sodium caseinate, and the balance is water. S5. Fermentation treatment: After soaking, drain the dried peppercorns and place them in a sealed container for two fermentations until the dried peppercorns turn black or dark brown. The two fermentations are divided into a first fermentation and a second fermentation; the first fermentation temperature is 30~35℃, relative humidity is 60~70%, and fermentation time is 24~30h; the second fermentation temperature is 65~75℃, relative humidity is 65~70%, and fermentation time is 5~15h. S6. Vacuum drying: The fermented dried peppercorns are vacuum dried to obtain black pepper.

2. The method for preparing fragrant black pepper according to claim 1, characterized in that, The pepper mentioned in step S1 is mature red pepper.

3. The method for preparing fragrant black pepper according to claim 1, characterized in that, The water content of the pepper in step S2 is 20 wt%.

4. The method for preparing fragrant black pepper according to claim 1, characterized in that, The vacuum-atmospheric pressure pulsating drying in step S3 is performed at a temperature of 55~65℃, a vacuum drying pressure of 0.06~0.08MPa, a vacuum drying time of 15~20min, and an atmospheric pressure drying temperature of 7~12min.

5. The method for preparing fragrant black pepper according to claim 1, characterized in that, The temperature of the hot air drying in step S3 is 25~35℃; the air velocity of the hot air drying is 1.8~2.4m / s.

6. The method for preparing fragrant black pepper according to claim 1, characterized in that, In step S4, the mass ratio of dried peppercorns to the soaking liquid is 1:(2~5).

7. The method for preparing fragrant black pepper according to claim 1, characterized in that, The soaking solution described in step S4 comprises, by mass percentage, 5% D-xylose, 12% aspartic acid, 1.0% sodium chloride, 2% sodium caseinate, and the remainder is water.

8. The method for preparing fragrant black pepper according to claim 1, characterized in that, The vacuum drying temperature in step S6 is 30~40℃, and the vacuum drying time is 3~6h.

Images