CN112535202A - Drying processing method of hot pepper - Google Patents
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- CN112535202A CN112535202A CN201910895946.1A CN201910895946A CN112535202A CN 112535202 A CN112535202 A CN 112535202A CN 201910895946 A CN201910895946 A CN 201910895946A CN 112535202 A CN112535202 A CN 112535202A
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- 238000001035 drying Methods 0.000 title claims abstract description 105
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 title claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 102
- 239000006002 Pepper Substances 0.000 claims abstract description 63
- 241000722363 Piper Species 0.000 claims abstract description 63
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 63
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 63
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 63
- 241000758706 Piperaceae Species 0.000 claims abstract description 36
- 230000010349 pulsation Effects 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000002356 single layer Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 8
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 235000006708 antioxidants Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 239000013543 active substance Substances 0.000 abstract description 4
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 4
- 229960005070 ascorbic acid Drugs 0.000 abstract description 4
- 239000011668 ascorbic acid Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 241001247145 Sebastes goodei Species 0.000 abstract 5
- 230000008569 process Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012658 paprika extract Nutrition 0.000 description 2
- 239000001688 paprika extract Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 1
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 239000001056 green pigment Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910052572 stoneware Inorganic materials 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明属于农产品加工技术领域，涉及一种辣椒的干燥加工方法。本发明的目的在于提供一种高效快速处理辣椒，同时提高干燥后辣椒品质、加快干燥速率、减少干燥时间的一种辣椒的干燥加工方法。一种辣椒的干燥加工方法，所述方法包括：取得新鲜辣椒的步骤、拣选、清洗步骤、切片预处理步骤、干燥步骤、冷却步骤及包装步骤。本发明步骤简单，通过真空脉动干燥技术，健康环保，最大限度保留了辣椒中的抗氧化活性物质、抗坏血酸以及红色物质含量，有效解决了传统干燥中辣椒易发生褐变、表面裂纹严重、活性物质流失等问题。The invention belongs to the technical field of agricultural product processing, and relates to a method for drying and processing peppers. The purpose of the present invention is to provide a kind of drying processing method of chili pepper which can efficiently and quickly treat chili pepper while improving the quality of dried chili pepper, speeding up the drying rate and reducing the drying time. A method for drying and processing chili peppers, the method comprises the steps of obtaining fresh chili peppers, selecting, cleaning, slicing pretreatment, drying, cooling and packaging. The method of the invention has simple steps, adopts the vacuum pulsation drying technology, is healthy and environmentally friendly, preserves the content of antioxidant active substances, ascorbic acid and red substances in the pepper to the maximum extent, and effectively solves the problem that the pepper is prone to browning, serious surface cracks, and active substances in traditional drying. loss, etc.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, and relates to a drying processing method of hot peppers.
Background
Capsicum, a solanaceous plant, capsicum, is an annual or limited perennial herb. Is one of the oldest domesticated crops in America, according to the findings of archaeologists, the pepper is found on ancient pottery and stoneware from 6500 years ago, so to speak, the pepper is the most widely cultivated spice crop in the world (Kim S, Park M, Yoom S I, et al, Genome sequence of the hot pepper provideds instruments in the world [ J ]. Nature Genetics, 2014, 46(3): 270-278.).
Various kinds of peppers, vegetable peppers, line peppers, lantern peppers, plate peppers and the like can be roughly classified into fresh food and dry food as a whole. Pepper is a widely used food additive and ingredient for flavoring, providing a spicy flavor and attractive color to food preparations and products, fresh pepper is rich in vitamins, antioxidant actives, but because of its short shelf life, it is not easy to store, and dried pepper is also easier to store, preserve and transport, improves the efficiency of packaging, storage and transport, and allows the product to be stored at ambient temperature and humidity (Su Y, Zhang M, Mujumdar A S. Recent development in Smart Drying Technology [ J ]. Drying Technology, 2015, 33(3): 260-. In addition, dried peppers are often ground into powder, which is typically used as a seasoning or as a raw material for further processing, such as capsanthin extraction (Wang J, Yang X H, Mujumdar A S, et al. Effects of high-humidity host air impregnation purifying (HHAIB) pretreatment on the change of antioxidant capacity, the degradation of hydrolysis of red pigment, ascorbic acid in dehydrated peptides and resins storage [ J ]. Food Chemistry, 2018, 259: 65-72.).
At the present stage, hot pepper drying methods are numerous, the traditional drying period in the sun or in the shade is long, and meanwhile, the sanitary condition is poor, so that the risk of harmful substance pollution is increased; foreign scholars such as Doymaz research Hot air drying Hot pepper, and obtain an optimum model (Doymaz, Ibrahim, Mehmet. Hot-air drying characteristics of red pepper [ J ]. Journal of Food Engineering, 2002, 55(4): 331-335.) through modeling, but the excessive Hot air drying temperature can cause browning and caramelization reaction, and simultaneously easily causes the loss of capsorubin, ascorbic acid and antioxidant active substances; studies by J.M. Ł echdanska et al found that convection-coupled infrared was effective in increasing drying rate, reducing drying time, while allowing better preservation of VC and better product color and luster (J.M. Ł echta ń ska, J. Szadzi ń ska, Kowave S J. Microwave-and-associated-drying of green pigment: Quality and energy consumption [ J ] Chemical Engineering \ S ] processing introduction, 2015, 98:155 organic 164 ], Soysial et al studied the effect of Microwave drying on pepper Quality and drying kinetics, found that Microwave drying was able to significantly increase drying rate, reduce drying time, while low Quality (Soysial, ethylene Z, S ̧, T. u. S. O. moisture and organic. moisture content [ J ] processing introduction, moisture, 2009, 103(4):455-463).
The vacuum drying method is characterized in that the interior of the drying box body is vacuumized, the pressure of the cavity is reduced, and the boiling point of moisture in the material is reduced along with the reduction of the environmental pressure, so that the moisture in the material is more easily diffused in the vacuum state, the drying efficiency is improved, the vacuum pulsation drying is used for the hot pepper, the drying rate is improved, the retention rate of thermosensitive components can be improved, and the drying energy consumption is reduced.
Disclosure of Invention
The invention aims to provide a pepper drying processing method, which aims to quickly and efficiently process peppers in a pepper harvesting season, and meanwhile, accelerates the drying speed, reduces the drying time and improves the quality of the dried peppers.
In order to achieve the above object, the present invention provides a method for drying and processing capsicum, which is characterized in that: the method comprises the following steps: the method comprises the steps of fresh pepper obtaining, sorting, cleaning, slice pretreatment, drying, cooling and packaging.
The slice pretreatment step comprises the following steps: selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stalks and pepper seeds, and cutting the peppers into single-layer pepper slices with the size of 4 x 1.2 cm.
The drying step is as follows: drying the sliced and pretreated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 65-80 ℃, the absolute pressure of the vacuum degree of a drying chamber is 14kPa, and the drying time is 6-18 min: pulsing at a pulsation ratio of 3-12min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.
The slice pretreatment step comprises the following steps: selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stalks and pepper seeds, and cutting the peppers into single-layer pepper slices with the size of 4 x 1.2 cm.
The drying step is as follows: drying the sliced and pretreated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, and the ratio of the pressure in the drying chamber to the pressure in the vacuum degree of the drying chamber is 12 min: pulsing at a pulsation ratio of 3min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.
The pepper variety is red pepper or other pigment pepper.
Compared with the prior art, the invention has the beneficial effects that:
(1) the pepper drying time is greatly shortened, the efficiency is high, the period is short, and the primary drying time process is within 6 hours;
(2) the vacuum pulse drying technology is adopted, so that the loss of useful substances such as antioxidant active substances and ascorbic acid in the hot pepper is reduced, and the vacuum pulse drying technology has the advantages of reducing the loss of thermosensitive components and reducing energy consumption;
(3) chemical reagent fumigation treatment or additive treatment is not used in the drying process, and meanwhile, the pollution of microorganisms such as bacteria, fungi and the like in natural airing is reduced, and the problem of food safety is avoided.
Detailed Description
A drying processing method of hot peppers comprises the following steps:
(1) selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper pieces with the size of 3.7 +/-0.5 multiplied by 1.0 +/-0.5 cm;
(2) drying the treated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 65-80 ℃, the absolute pressure of the vacuum degree of a drying chamber is 10-14kPa, and the drying time is 6-18 min: pulsing at a pulsation ratio of 3-12min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%;
for the detailed construction of the flat plate type vacuum pulse dryer, please refer to patent application No. CN201510036962.7, application date 2015, 1 month, 26 days, and publication No. CN 104596207A. After parameters such as drying temperature, vacuum pulsation ratio and the like are set, a hot pepper drying link can be carried out;
(3) cooling the dried pepper to room temperature, and packaging.
In the invention, units s, min and h are time units of seconds, minutes and hours, kPa is a pressure unit kilopascal, DEG C is a temperature unit centigrade, and cm is a length unit centimeter.
The pepper used in the following examples is Honglong 13# planted in Xinjiang. The following examples are only for illustrating the drying process of the pepper of the present invention in detail and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the present invention, which should be construed as being covered by the appended claims.
Example 1
(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;
(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 60 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 12min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 6 hours;
(3) cooling the dried pepper to room temperature, and packaging.
Example 2
(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;
(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 12min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 4 hours;
(3) cooling the dried pepper to room temperature, and packaging.
Example 3
(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;
(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 6min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 3.5 hours;
(3) cooling the dried pepper to room temperature, and packaging.
Example 4
(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;
(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 18min and the normal pressure time of 3min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 3 h;
(3) cooling the dried pepper to room temperature, and packaging.
Example 5
(1) Selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stems and pepper seeds, and cutting the fresh peppers into single-layer pepper slices with the size of 4.0cm x 1.2 cm;
(2) drying the treated pepper by using a flat plate type vacuum pulsation drying machine, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, the pulsation is carried out according to the pulsation ratio of the vacuum duration time of 12min and the normal pressure time of 12min, and the drying is stopped when the moisture content of the wet base of the pepper is reduced to 10%. This process takes about 4.5 hours;
(3) cooling the dried pepper to room temperature, and packaging.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various changes and modifications without departing from the inventive concept of the present invention, and all of them are within the scope of the present invention.
Claims (6)
1. A hot pepper drying processing method is characterized in that
The method comprises the following steps: the method comprises the steps of fresh pepper obtaining, sorting, cleaning, slice pretreatment, drying, cooling and packaging.
2. The method for drying and processing hot pepper as claimed in claim 1, wherein:
the slice pretreatment step comprises the following steps: selecting fresh non-rotten chili, cleaning silt and impurities on the surface of the chili with clear water, removing fruit stems and chili seeds, and cutting the chili into single-layer chili slices with the size of 3.7 +/-0.5 multiplied by 1.0 +/-0.5 cm.
3. The method for drying and processing hot pepper as claimed in claim 1, wherein:
the drying step is as follows: drying the treated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 65-80 ℃, the absolute pressure of the vacuum degree of a drying chamber is 10-14kPa, and the drying time is 6-18 min: pulsing at a pulsation ratio of 3-12min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.
4. The method for drying and processing hot pepper as claimed in claim 1, wherein:
the slice pretreatment step comprises the following steps: selecting non-rotten fresh peppers, cleaning silt and impurities on the surfaces of the fresh peppers with clear water, removing fruit stalks and pepper seeds, and cutting the peppers into single-layer pepper slices with the size of 4 x 1.2 cm.
5. The method for drying and processing hot pepper as claimed in claim 1, wherein:
the drying step is as follows: drying the sliced and pretreated pepper by using a flat plate type vacuum pulsation, wherein the drying temperature is 70 ℃, the absolute pressure of the vacuum degree of a drying chamber is 13 kPa, and the ratio of the pressure in the drying chamber to the pressure in the vacuum degree of the drying chamber is 12 min: pulsing at a pulsation ratio of 3min, and stopping drying when the moisture content of the wet base of the pepper is reduced to 9-11%.
6. The method for drying and processing hot pepper as claimed in claim 1, wherein: the pepper variety is red pepper or other pigment pepper.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910895946.1A CN112535202A (en) | 2019-09-21 | 2019-09-21 | Drying processing method of hot pepper |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918776A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Shade-drying hot pepper dehydrating and drying processing technology |
| CN104542911A (en) * | 2015-01-09 | 2015-04-29 | 陕西科技大学 | Method for combined drying of green peppers |
| CN107929343A (en) * | 2017-11-14 | 2018-04-20 | 北京工商大学 | A kind of drying and processing method of Rhizoma Atractylodis Macrocephalae |
-
2019
- 2019-09-21 CN CN201910895946.1A patent/CN112535202A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918776A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Shade-drying hot pepper dehydrating and drying processing technology |
| CN104542911A (en) * | 2015-01-09 | 2015-04-29 | 陕西科技大学 | Method for combined drying of green peppers |
| CN107929343A (en) * | 2017-11-14 | 2018-04-20 | 北京工商大学 | A kind of drying and processing method of Rhizoma Atractylodis Macrocephalae |
Non-Patent Citations (4)
| Title |
|---|
| LI-ZHEN DENG等: "Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity,and microstructure", 《DRYING TECHNOLOGY》 * |
| 刘莉等: "辣椒微波干燥动力学研究", 《中国调味品》 * |
| 张茜等: "色素辣椒真空脉动干燥动力学及品质的研究", 《农机化研究》 * |
| 张茜等: "辣椒干燥技术研究进展", 《食品科技》 * |
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