摘要
根据目前胡椒加工存在的问题和脱皮现状,综述了胡椒脱皮的方法及其原理,并提出了以生物酶法为基础的多种工艺方法相结合的脱皮技术是未来的胡椒脱皮的主要发展方向。
According to the problems of pepper processing and decortication, pepper decortication method and its principles were summa- rized. It is believed that a combination of various processing technic is of major development direction for pepper decortication based on micro- bial enzymatic method in the future.
出处
《安徽农业科学》
CAS
2013年第4期1740-1742,共3页
Journal of Anhui Agricultural Sciences
基金
2013年海南省科学事业费项目"胡椒快速脱皮技术的研究与应用"
关键词
胡椒
脱皮
机理
微生物酶法
Pepper
Decortication
Mechanism
Microbial enzymatic