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A kind of preparation method of black pepper

A technology of black pepper and pepper, which is applied in the field of black pepper preparation, can solve the problems of easy mold growth, affecting the export of pepper, and long drying time, etc., and achieve the effect of black and bright color, strong fragrance and high content of flavor substances

Active Publication Date: 2017-08-25
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Black pepper products in my country are mainly dried by the sun method, which generally takes 5-7 days to dry completely. The drying time is long, and they are easily contaminated by microorganisms. At the same time, the black pepper prepared by the traditional sun-dried method also has certain deficiencies in quality and flavor, which seriously affects the export of pepper in our country.

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  • A kind of preparation method of black pepper
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  • A kind of preparation method of black pepper

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preparation example Construction

[0023] The invention discloses a method for preparing black pepper. Those skilled in the art can learn from the content of this article and appropriately improve the process parameters to realize it. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method of the present invention has been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the methods and applications described herein without departing from the content, spirit and scope of the present invention to realize and apply The technology of the present invention.

[0024] The preparation method of a kind of black pepper provided by the present invention will be further described below.

Embodiment 1

[0025] Embodiment 1: preparation method of black pepper of the present invention

[0026] For the selection of pepper fruit, green pepper fresh fruit with 5-6 mature fruits is selected as the raw material, the vertical diameter of the fruit is 5.9mm, and the transverse diameter is 5.2mm;

[0027] In the heat treatment process, the water is heated to above 90°C, and the pepper fruit is added. It is advisable to add the pepper fruit in such an amount that the water surface is completely submerged. Observe the temperature of the hot water, and start timing when the temperature rises to 70°C. The heat treatment time is 5 minutes, and the temperature is kept above 70°C during the process. ;

[0028] After the heat treatment, take it out quickly, drain it slightly, put it into 15℃ water and cool it quickly, and then manually thresh it after cooling;

[0029] In the dehydration step, the moisture in the threshed pepper fruit is removed by the sun drying method, so that the moisture ...

Embodiment 2

[0032] Embodiment 2: black pepper preparation method of the present invention

[0033] For the selection of pepper fruits, fresh pepper fruits that are mainly green and 7-8 mature are used as raw materials. The vertical diameter of the fruit is 6.5mm, and the transverse diameter is 6.1mm;

[0034] In the heat treatment process, the water is heated to above 90°C, and the pepper fruit is added. It is advisable to add the pepper fruit in such an amount that the water surface is completely submerged. Observe the temperature of the hot water, and start timing when the temperature rises to 80°C. The heat treatment time is 2 minutes, and the temperature is maintained at about 80°C during the process. ;

[0035] After the heat treatment, take it out quickly, drain it slightly, put it into 20°C water and cool it quickly, and mechanically thresh it after cooling;

[0036] In the dehydration step, the moisture in the threshed pepper fruit is removed by the sun drying method, so that the...

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Abstract

The invention relates to the technical field of agriculture, and discloses a preparation method of black pepper. The preparation method comprises the following steps: performing heat treatment on green pepper fruits, then quickly cooling, performing degranulation, then dewatering, then performing fermentation treatment, and finally drying to obtain the black pepper. According to the preparation method disclosed by the invention, heat treatment and fermentation working procedures are synchronously introduced on the basis of a process for preparing the black pepper by using a conventional sun-drying method so as to ensure that a finally-prepared black pepper product has excellent quality such as black and bright color, rich spiciness, high flavor substance content, safety and sanitation.

Description

technical field [0001] The invention relates to the technical field of agriculture, in particular to a preparation method of black pepper. Background technique [0002] Pepper (Piper nigrum L.) is a perennial evergreen vine belonging to the family Piperaceae. Pepper is native to the tropical rainforest of the Western Ghats on the west coast of India. It has been cultivated as early as 2000 years ago. It is an important spice crop in the world. Eat the same origin. Traditional Chinese medicine believes that pepper is pungent, hot in nature, and non-toxic. It can warm the middle and dispel cold, promote qi and relieve pain. In the medical industry, pepper can be used as a stomachic agent, antipyretic and bronchial mucosal stimulant, etc., to treat indigestion, cold phlegm, cough, enteritis, bronchitis, cold and rheumatism, etc. In addition, it is also used in the food industry. Used as a preservative. Pepper seeds contain volatile oil, piperine, crude fat, crude protein, li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/67A23L3/34A23L33/10A23L27/10
CPCY02A40/90
Inventor 吴桂苹谷风林朱红英邬华松房一明宗迎魏来谭乐和
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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