乙烯利对胡椒固态发酵脱皮的影响  

Effect of ethephon on pepper( Piper nigrum L. ) peeling by solid-state fermentation

作　　者：李影[1] 李从发[1] 刘四新[1] 王梦杰[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品与机械》2014年第6期187-190,242,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31160339)

摘　　要：乙烯利是常用的水果催熟剂。以胡椒固态发酵脱皮的脱皮率、所得产品色差值为考察指标,探讨用乙烯利浸泡胡椒鲜果对固态发酵脱皮效果的影响。结果表明:乙烯利的浓度和浸泡时间对胡椒固态发酵影响显著;10.0 m L/L和15.0 m L/L的乙烯利溶液单独处理胡椒的脱皮率可高达98%,色差值在52左右。而在结合热作用和酸作用的情况下,脱皮效果受浸泡时间和浓度的影响较小,胡椒脱皮率达到100%,白胡椒产品色泽良好,无异味,乙烯利残留低于1 mg/kg。Ethylene is a common fruit ripening agent. The decrustation rate and value of chromatism of the product as index to explore the effect of ethephon soaked pepper fruit on pepper peeling by solid- state fermentation. Results showed that ethephon concentration and immersion time had significant effect on the solid-state fermentation pepper. When 10.0 mL/L and 15.0 mL/L ethephon solution soaked pepper separately, pepper peeling rate could be as high as 98%, col- or value at around 52. When combined action of heat and acid effects, peeling effect was less affected by the concentration and immersion time, and white pepper product color was good, no smell, and ethep- hon below 1 mg/kg.

关 键 词：胡椒 脱皮 乙烯利 固态发酵 

分 类 号：TS264.3[轻工技术与工程—发酵工程]