Drying method of hot peppers

A chili and drying technology, applied in the direction of preservation of fruits/vegetables through dehydration, adaptation to climate change, etc., can solve the problems of poor appearance, loss of capsanthin, long time consumption, etc., and achieve the improvement of soluble sugar content and long storage time Long-term, not easy to damp and mildew effect

Inactive Publication Date: 2016-02-03
富川富兴果蔬有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are two traditional methods of drying chili peppers: S1. Drying in the shade: It is a method of drying peppers under a shade shelter from rain and sun, with the help of water pressure difference inside and outside the peppers and wind force; dried peppers in the shade are not easy to destroy nutrients, but it takes time to dry them. Longer; S2, drying in the sun: it is dried with the help of direct sunlight or sweating and drying; the appearance of dried peppers will deteriorate and capsanthin will be lost; both of these two methods have a certain impact on the economic benefits of farmers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for drying capsicum, characterized in that it comprises the following steps:

[0021] S1, pepper preparation, choose clean and complete fresh peppers, and naturally dry the residual moisture on the surface;

[0022] S2, a section of drying, the peppers are put into the greenhouse, the floor of the greenhouse is covered with a 5cm thick bamboo plank, the peppers are stacked on the bamboo planks, the thickness of the peppers is 11cm, the temperature of the greenhouse is set to 70°C, and the humidity is 50%. Stir once every 30 minutes, and the drying time is 4 hours;

[0023] S3, put a section of dried chili on a shaded outdoor ventilated place to air, so that the inside and outside of the chili maintain moisture balance, and the airing time is 5 hours;

[0024] S4, two-stage drying, put the air-dried peppers into a closed room, turn on the hot air drying, the drying time is 24 hours, and dry until the moisture content of the peppers is 5-7%;

[0025] S5. Put th...

Embodiment 2

[0028] A method for drying capsicum, characterized in that it comprises the following steps:

[0029] S1, pepper preparation, choose clean and complete fresh peppers, and naturally dry the residual moisture on the surface;

[0030] S2, one stage of drying, put the peppers into the greenhouse. The floor of the greenhouse is covered with a 6cm thick bamboo board, and the peppers are piled up on the bamboo boards. The thickness of the peppers is 12cm. , turning once every 30 minutes, and the drying time is 4 hours;

[0031] S3, put a section of dried chili on a shaded outdoor ventilated place to air, so that the inside and outside of the chili maintain moisture balance, and the airing time is 6 hours;

[0032] S4, two-stage drying, put the dried peppers into a closed room, turn on the hot air drying, the drying time is 20 hours, and dry until the moisture content of the peppers is 5-7%;

[0033] S5. Put the peppers dried in the second stage in bamboo baskets, and place them und...

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PUM

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Abstract

The invention discloses a drying method of hot peppers. The drying method comprises the following steps of S1, selecting clean complete fresh hot peppers; S2, performing one-stage baking: putting the selected hot peppers in a hothouse, and setting the temperature to 70-73 DEG C and the baking time to 4 hours; S3, putting the hot peppers after one-stage baking at an adumbral outdoor ventilated place to be spread for airing so that the inside and the outside of the hot peppers maintain balanced water, wherein the time for spreading the hot peppers for airing is 5-6 hours; S4, performing two-stage baking: putting the aired hot peppers in an airtight room, and opening hot blast for baking the hot peppers; and S5, putting the hot peppers after the two-stage baking in a bamboo basket, and placing the hot peppers in the bamboo basket under natural conditions for 1 day. The hot peppers which are baked and processed by the method disclosed by the invention are not easy to generate charring caused by high temperature, red brilliant color of the hot peppers can be maintained, and the photodissociation reaction of capsanthin is not easy to produce, so that the appearance and the nutrient components of the hot pepper can be guaranteed at the same time.

Description

technical field [0001] The present invention and the field of primary processing of crops, in particular a method for drying peppers. Background technique [0002] Capsicum, also known as tomato, capsicum, and sea pepper, originated in the tropical regions of Central and South America. It was introduced to my country in the late Ming Dynasty and has a history of more than 300 years. Pepper fruit contains a large amount of protein, sugar, organic acid, vitamins, calcium, phosphorus, iron and other minerals, with high nutritional value, especially the highest VC content among all vegetables. In addition, chili also contains capsaicin, vanilla amine, citric acid, tartaric acid, etc., which can increase appetite and have various medicinal values. After drying, the moisture content, volume and weight of peppers are reduced, which is convenient for storage and transportation. It can adjust the contradiction between supply and demand in off-peak seasons and ensure a balanced suppl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCY02A40/90
Inventor 林雪李志明林通何秀华
Owner 富川富兴果蔬有限责任公司
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