CAJ | 학술논문

选用摇床振摇、带刷搅拌和波轮搅拌三种脱皮方式，结合生物酶法快速脱除鲜胡椒果皮，通过测定脱皮率和白胡椒色差L值，单因素试验优化生物酶法脱皮条件，比较不同脱皮方式对新鲜胡椒的脱皮效果，对酶液进行重复利用，最大限度降低酶液成本，并对不同脱皮方式得到的白胡椒的品质进行了比较。结果表明：三种搅拌方式中，波轮搅拌对胡椒生物酶法脱皮效果最好。使用波轮搅拌方式，新鲜胡椒烫漂5 min，复合酶液浓度为1．25％，脱皮温度为45℃，使用波轮搅拌方式搅拌3 h，脱皮率为98．6％，色泽好。根据酶液重复利用效果进行分析，表明重复4次最经济。对不同脱皮方式得到的白胡椒进行比较，表明波轮搅拌和带刷搅拌更有利于保持白胡椒的色香味、品质。
선용요상진요、대쇄교반화파륜교반삼충탈피방식，결합생물매법쾌속탈제선호초과피，통과측정탈피솔화백호초색차L치，단인소시험우화생물매법탈피조건，비교불동탈피방식대신선호초적탈피효과，대매액진행중복이용，최대한도강저매액성본，병대불동탈피방식득도적백호초적품질진행료비교。결과표명：삼충교반방식중，파륜교반대호초생물매법탈피효과최호。사용파륜교반방식，신선호초탕표5 min，복합매액농도위1．25％，탈피온도위45℃，사용파륜교반방식교반3 h，탈피솔위98．6％，색택호。근거매액중복이용효과진행분석，표명중복4차최경제。대불동탈피방식득도적백호초진행비교，표명파륜교반화대쇄교반경유리우보지백호초적색향미、품질。
Three kinds of decortication methods are applied to compare fast decortication effect, including shaking,brush-stirring and wave wheel stirring in combination with enzymatic method.The conditions of decortication are optimized respectively by determination on decortication rate and L value,enzymatic solution is reused to reduce the cost of production,the quality of white peppers decorticated by different ways is compared.The results show that the decortication effect of wave wheel stirring is the best.Wave wheel stirring is applied for pepper decortication,the blanched time is 5 min,the concentration of mixed enzymatic solution is 1 .25%,the decortication temperature is 45 ℃and the stirred time is 3 h in the powerful state,the decortication rate is 98.6%,and the color of white pepper is bright.According to reused effect of enzymatic solution,4 times of enzymatic use is the most economical.Brush-stirring and wave wheel stirring ways are more advantageous to keep the quality of white pepper by comparison of physical and chemical ingredients.