胡椒脱皮新技术的试验研究  

Experimental Study on Rapid Decrustation of Pepper

作　　者：梁栋[1] 李明[2] 潘煜荣[2] 

机构地区：[1]华南热带农业大学工学院,海南儋州571737 [2]华南热带农业机械研究所,广东湛江524091

出　　处：《农机化研究》2003年第4期172-174,共3页Journal of Agricultural Mechanization Research

摘　　要：对胡椒脱皮进行了酸、碱液法的初步试验,并考察了影响胡椒脱皮率和白胡椒颜色的相关因素。结果表明,机械搅拌及揉搓作用有利于提高脱皮率,酸液法比碱液法脱皮效果好。酸液浓度是影响白胡椒颜色的关键因素,较低的酸液浓度有利于保持胡椒籽的自然色泽。In this paper, the study on peeling pepper treated by acid or alkaline, and the influencing factors on colour and decrustation rate of pepper were investigated. The text results showed that the key factors were mechanical rabble, rubbing and acid treating. Among of these influencing factors, the acid concentration has the most significant effect on the colour of pepper.

关 键 词：胡椒 脱皮 脱皮率 颜色 机械搅拌 揉搓 酸液法 碱液法 浓度 籽 

分 类 号：S573.909.2[农业科学—作物学]