不同加工方法对白胡椒品质的影响-《中国调味品》

文章信息/Info

Title:: Effects of different processing methods on the quality of white piper nigrum Linnaeus

摘要:: 为确定白胡椒的加工工艺，比较传统水泡法、流水浸泡法、机械脱皮法、酶辅助机械脱皮法对白胡椒水分含量、总灰分、挥发油、胡椒碱、不挥发性乙醚提取物、碎果率、黑果率、破损率、白度值、气味特性的影响。结果表明，四种方法加工的白胡椒水分、总灰分、挥发油、胡椒碱、不挥发性乙醚提取物含量、碎果率差异不显著；流水浸泡法加工的白胡椒白度值最高；酶辅助机械脱皮法加工的白胡椒黑果率最低，香味最浓郁。酶法辅助机械脱皮法加工的白胡椒水分含量、总灰分、挥发油、胡椒碱、不挥发性乙醚提取物、碎果率、黑果率、白度值、破损率依次为13.14±0.21%、1.31±0.08%、2.31±0.16 mL/100g、5.42±0.17%、7.08±0.15%、1.76±0.12%、2.35±0.15%、75.35±2.18、3.68±0.23%。综合来看，酶辅助机械脱皮法加工的白胡椒品质最优，白胡椒的加工宜采用酶辅助机械脱皮法较为适宜。

Abstract:: In order to determine the processing technology of white pepper, the characteristics of white piper such as moisture content, total ash, volatile oil, piperine, non-volatile ether extract,broken berry rate, black berry rate, damage rate, whiteness and odor by traditional immersion method, flowing water immersion method, mechanical peeling method, and enzyme-assisted mechanical peeling method were compared . The results showed that there were no significant difference s in moisture content, total ash content, volatile oil content , piperine content, non-volatile ether extract, and broken fruit rate of white pepper processed by the four methods; the white pepper processed by lowing water immersion method showed the highest whiteness; The enzyme-assisted mechanical peeling method showed the lowest black fruit rate and the strongest flavor. The moisture content, total ash, volatile oil, piperine, non-volatile ether extract, broken fruit rate, black fruit rate, whiteness value, and breakage rate of white pepper processed by enzymatic-assisted mechanical peeling were 13.14±0.21%, 1.31 ± 0.08%,2.31 ± 0.16 mL/100g,5.42±0.17%,7.08±0.15%,1.76±0.12%,2.35±0.15%,75.35±2.18,3.68 ±0.23%,respectively. In comprehensive consideration, the white pepper processed by enzyme-assisted mechanical peeling presented the best quality, the most suitable processing technology of white pepper is enzyme-assisted mechanical peeling method