贵州辣椒的降氟技术研究

Study on Reducing Fluorine Content of Guizhou Capsicum frutescens

为降低贵州辣椒中的氟化物含量,采取不同的干制方法和浸泡、蒸煮、清洗等加工处理,对贵州辣椒中的氟含量进行控制。结果表明,通过采用清洗、浸泡处理,以及提高浸泡温度或进行蒸煮处理,均可明显降低由于煤烟所导致的氟化物含量。工艺为:采用常温浸泡30 min、或高温蒸煮10 min后清洗2次,即可获得降低贵州辣椒中氟含量的较好效果。

Reducing the fluorine content in Guizhou Capsicum Frutescens. Through different dry processing and soaking,cooking,cleaning methods, study on controlling the fluorine content in Guizhou hot pepper＇ s. Through cleaning , soaking and increasing soaking temperature or cooking process, the fluoride content may be significantly reduced in the Capsicum frutescens. After using the normal temperature water to soak for 30min, or cooked by high temperature 10min followed duced.