摘要
通过改变胡椒的预处理方式来解决固态发酵脱皮时间短与固态发酵脱皮白胡椒色泽差之间的矛盾。结果表明:不同条件下沸水热烫处理得到的胡椒脱皮率虽能达到100%,但色泽不理想;而在室温条件下,经不同水处理后脱皮得到的白胡椒的色泽明显比沸水热烫的好,但脱皮率未能达到100%;用热水浸泡预处理后的实验组不仅胡椒脱皮率能达到100%,而且色泽也较为理想,已达到市售的水平。所以,选择胡椒脱皮的最优预处理方式为50℃热水浸泡20min。
In order to solve the conflict between short-time of solid state fermentation and white pepper bed color different pretreatment ways were studied. The result indicated that while blanched in boling water the decortication rate of the pepper could reach 100 %, but it could not be white enough. Contrary, the pepper was white enough but the decortication rate could not reach 100 % when immersed in water at room temperature. Pretreatment of pepper by hot water immersing showed that only immersed at 50 ℃ for 20 min could be effective in the pepper decortication by solid state fermentation. And not only the decortication rate could reach 100 %, but also the pepper could be white enough.
出处
《热带农业工程》
2012年第3期28-32,共5页
Tropical Agricultural Engineering
基金
国家自然科学基金项目(No.31160339)
关键词
胡椒
脱皮
预处理
固态发酵
pepper（Piper nigrum L.）
decortication
pretreatment way
solid-state fermentation
作者简介
赖晓霞（1986-），女，硕士研究生；研究方向：应用微生物技术。
通讯作者：李从发（1967-），男，教授，博士；研究方向：发酵与功能食品。
