鲜胡椒酶法快速脱皮„艺比较

摘要

选用摇床振摇、带刷搅拌和波轮搅拌三种脱皮方式，结合生物酶法快速脱除鲜胡椒果皮，通过测定脱皮率和白胡椒色差L值，单因素试验优化生物酶法脱皮条件，比较不同脱皮方式对新鲜胡椒的脱皮效果，对酶液进行重复利用，最大限度降低酶液成本，并对不同脱皮方式得到的白胡椒的品质进行了比较。结果表明：三种搅拌方式中，波轮搅拌对胡椒生物酶法脱皮效果最好。使用波轮搅拌方式，新鲜胡椒烫漂5 min，复合酶液浓度为1．25％，脱皮温度为45℃，使用波轮搅拌方式搅拌3 h，脱皮率为98．6％，色泽好。根据酶液重复利用效果进行分析，表明重复4次最经济。对不同脱皮方式得到的白胡椒进行比较，表明波轮搅拌和带刷搅拌更有利于保持白胡椒的色香味、品质。%Three kinds of decortication methods are applied to compare fast decortication effect, including shaking,brush-stirring and wave wheel stirring in combination with enzymatic method.The conditions of decortication are optimized respectively by determination on decortication rate and L value,enzymatic solution is reused to reduce the cost of production,the quality of white peppers decorticated by different ways is compared.The results show that the decortication effect of wave wheel stirring is the best.Wave wheel stirring is applied for pepper decortication,the blanched time is 5 min,the concentration of mixed enzymatic solution is 1 .25%,the decortication temperature is 45 ℃and the stirred time is 3 h in the powerful state,the decortication rate is 98.6%,and the color of white pepper is bright.According to reused effect of enzymatic solution,4 times of enzymatic use is the most economical.Brush-stirring and wave wheel stirring ways are more advantageous to keep the quality of white pepper by comparison of physical and chemical ingredients.