Combined peeling process of pepper berries

Abstract

The invention discloses a combined peeling process of pepper berries. The pepper berries are subjected to mechanical pretreatment, peels of the pepper berries are damaged, the pepper berries are subjected to cooperative fermentation corruption by a compound enzyme liquid composed of pectinase and cellulase enzyme, and then the pepper berries are peeled, cleaned and dried, so as to obtain finished products. The whole peeling process is performed at the room temperature, the process is simple, water resources and energy sources are saved, the production cost is low, the production period is short, the peeling process can be accomplished in 24 hours, the quality of the finished products of the peppers is high, the processing requirement of agricultural products is met, and the industrial large-scale production applications are facilitated.

Description

technical field [0001] The invention belongs to the technical field of plant fruit peeling, and in particular relates to a joint peeling process of fresh pepper and fruit. Background technique [0002] White pepper is one of the characteristic agricultural products in our country, and the processing of its finished product must go through the peeling process of pepper fresh fruit. At present, the more commonly used water immersion process, because the whole peeling process of fresh pepper fruits is in the flowing water source, the pollution is relatively large, and the cycle is about 7 to 10 days; the mechanical process is to use the common particle peeling machine on the market for peeling, and the equipment cost Higher, and cause greater damage to the pepper fruit core and product loss; the enzymatic peeling process involves chemical substances, there is a certain amount of environmental pollution, and standing in the liquid for a long time will easily lead to the generat...

AI Technical Summary

Problems solved by technology

At present, the more commonly used water immersion process, because the whole peeling process of fresh pepper fruits is in the flowing water source, the pollution is relatively large, and the cycle is about 7 to 10 days; the mechanical process is to use the common particle peeling machine on the market for peeling, and the equipment cost Higher, and cause greater damage to the pepper fruit core and product loss; the enzymatic peeling process involves chemical substances, there is a certain amount of environmental pollution, and standing in the liquid for a long time will easily lead to the generation of fresh pepper fruit odor; biological peeling process , due to the late start and the impact of high equipment investment and power consumption, it is difficult to promote

[0003] The existing invention patent CN200910246097.3 also discloses a method for peeling fresh pepper fruits, which uses pectinase solution to soak and rot fresh pepper fruits, but this method still takes a long time and requires 60-96 hours of peeling to achieve better peeling effect, and it is easy to produce odor due to long soaking time