脱水青胡椒的制备  

Preparation of Dehydrated Green Pepper

作　　者：刘红[1,2] 宗迎[1,2] 朱红英[1,2] 赵建平[1,2] 

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]国家重要热带作物工程技术研究中心,海南儋州571737

出　　处：《热带农业科学》2011年第9期61-64,共4页Chinese Journal of Tropical Agriculture

基　　金：海南省重点科技项目"青胡椒产品中试加工技术研究及产业化开发"(No.90102);农业科技成果转化资金项目"胡椒新产品中试加工工艺研究"(No.2011GB23260035);农业行业科研专项项目"热带特色香辛饮料作物产业技术研究与示范"(No.200903024)

摘　　要：以青胡椒鲜果为原料,经过脱粒、分选、清洗、杀青、干燥等工序加工制备脱水青胡椒;并与传统黑胡椒、白胡椒进行产品质量对比分析,同时制定脱水青胡椒产品质量标准,脱水青胡椒具有色泽青绿、味道良好,易贮藏保存和产品品质高等优点。The preparation technology of dehydrated green pepper was studied. After having been harvested, the fresh green peppers （Piper nigrun L.） were subjected to the following processing procedures, including threshing, selecting, cleaning, fixing, rolling and drying. We produced a new type of dehydrated green pepper which color, aromas, flavour and preservation were all perfect.

关 键 词：脱水青胡椒 关键技术 质量标准 

分 类 号：S573.9[农业科学—作物学] TS264[轻工技术与工程—发酵工程]