| 脱水青胡椒的制备 |
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| 引用本文： | 刘 红,宗 迎,朱红英,赵建平. 脱水青胡椒的制备[J]. 热带作物学报, 2011, 31(9): 61-64 |
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| 作者姓名： | 刘 红 宗 迎 朱红英 赵建平 |
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| 作者单位： | 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;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;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;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 |
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| 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。
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| 关 键 词： | 脱水青胡椒 ；关键技术 ；质量标准 |
Preparation of Dehydrated Green Pepper |
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| Affiliation: | 1 Institute of Spice and Beverage Research, CATAS, Wanning, Hainan 571533; 2 State Engineering Research Center for Important Tropical Crops, Danzhou, Hainan 571737;1 Institute of Spice and Beverage Research, CATAS, Wanning, Hainan 571533; 2 State Engineering Research Center for Important Tropical Crops, Danzhou, Hainan 571737;1 Institute of Spice and Beverage Research, CATAS, Wanning, Hainan 571533; 2 State Engineering Research Center for Important Tropical Crops, Danzhou, Hainan 571737;1 Institute of Spice and Beverage Research, CATAS, Wanning, Hainan 571533; 2 State Engineering Research Center for Important Tropical Crops, Danzhou, Hainan 571737 |
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| Abstract: | 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. |
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| Keywords: | dehydrated green pepper key technology quality standard |
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