| 胡椒脱皮方法研究进展 |
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| 引用本文： | 唐 坚,刘四新,侯源源,李从发.胡椒脱皮方法研究进展[J].热带作物学报,2009,29(7):66-68. |
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| 作者姓名： | 唐 坚 刘四新 侯源源 李从发 |
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| 作者单位： | 海南大学食品学院 海南儋州 571737;海南大学食品学院 海南儋州 571737;海南大学食品学院 海南儋州 571737;海南大学食品学院 海南儋州 571737 |
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| 摘 要： | 胡椒脱皮的方法有浸泡脱皮、机械脱皮、酶法脱皮、生物脱皮等方法。浸泡脱皮属于传统脱皮方法，机械脱皮污染严重，酶法脱皮成本高，生物脱皮是一种绿色环保的脱皮方法。相比传统脱皮法和化学脱皮法，生物脱皮具有提高胡椒质量、无污染等优点。胡椒生物脱皮技术是未来胡椒脱皮的主要发展方向。
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| 关 键 词： | 胡椒 脱皮 微生物 酶 |
Advances in Development of Pepper(Piper nigrum Linn.)Decortication Methods |
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| Institution: | College of Food Science and Technology, Hainan University, Danzhou, Hainan 571737;College of Food Science and Technology, Hainan University, Danzhou, Hainan 571737;College of Food Science and Technology, Hainan University, Danzhou, Hainan 571737;College of Food Science and Technology, Hainan University, Danzhou, Hainan 571737 |
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| Abstract: | Pepper(Piper nigrum Linn.) can be decorticated using many methods, such as retting, mechanical, enzymatic or biological decortication. Retting is a traditional method for pepper decortication; mechanical method produces serious pollution; enzymatic method is of high cost; and biological method is less polluted to the environment. By using the biological method white pepper can be made in a much shorter time with improved whiteness and aroma and less pollution than that using the other methods. It is believed that the biological method is of major importance for pepper decortication in the future. |
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| Keywords: | pepper (Piper nigrum Linn ) decortication Microbiology Enzyme |
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