摘要
以青胡椒色泽、精油含量以及产品得率为主要考查指标,对影响青胡椒产品品质的4个因素:胡椒鲜果成熟度、杀青温度、杀青时间以及干燥温度进行研究。采用DPS统计软件以及正交试验分析得到青胡椒加工的最佳工艺条件:以七、八成熟胡椒鲜果为原料,杀青温度为100℃、杀青时间为10min、干燥温度为60℃。
The processing technology of green pepper was studied.The effects of fruit maturity,pretreatment temperature,pretreatment time and desiccation temperature on the quality were investigated.The colour and luster of green pepper,oil content and production ratio were chosen as checking objects.Through orthogonal experiments and DPS statistic analysis,the optimal technology condition was determined as follows：seven-eight mature,pretreatment temperature （100 ℃）,pretreatment time （10 minute） and desiccation temperature （60 ℃）.
出处
《热带作物学报》
CSCD
2010年第8期1393-1397,共5页
Chinese Journal of Tropical Crops
基金
国家科技支撑计划项目“胡椒加工技术改造及产业化升级”(No.2007BAD76B02)
行业科研专项“热带特色香辛饮料作物产业技术研究与示范”(No.20090302401)资助
关键词
青胡椒
色泽
精油含量
产品得率
Green pepper
Colour and luster
Oil content
Production ratio
